Our grocery store had green peppers on sale 2/$1 so I had to make some stuffed peppers. These are a little different than what mom made growing up, but they are very good and easy too!
Stuffed Peppers from Our Dairy Specialties cookbook
4 or 6 peppers
1 lb. hamburger
1/3 cup onion, chopped
salt and pepper
1 T oil
1 can diced or stewed tomatoes (mine had chiles in them for an extra kick)
1 c cooked white rice
2 or 3 T Worcestershire sauce
2 cups cheddar cheese ( 1 cup for sauce and 1 cup for topping)
Brown the first 5 ingredients (excluding the peppers). Add remaining ingredients. Simmer while cooking the green peppers. Clean peppers. Precook 5 minutes in boiling salt water. Drain, then sprinkle with salt (I forget this step and they were still good). Fill with mixture. Bake uncovered at 350 for 25 minutes or until hot. Then top with cheese until melted. This is a meal all in itself.
Sunday, May 18, 2008
Monday, May 12, 2008
Easy as Tortilla Pie
Easy as Tortilla Pie
1 cup frozen corn
2 green onions, sliced
1 tsp ground cumin
1 1/2 c salsa
1 can black beans rinsed and drained
4 burrito sized tortillas
8 oz. Mexican cheese blend
2 T chopped cilantro
Preheat oven to 450. Spray cookie sheet with cooking spray. Spray skillet with cooking spray. Saute corn, onions and cumin over medium heat 3 minutes until corn thaws. Remove from heat, stir in salsa and beans. Place 1 tortilla on cookie sheet, top with 1 c bean mixture and 1/2 c cheese. Repeat, starting with tortilla to make 2 more layers. Top with remaining tortilla and cheese. Bake 10 minutes until heated through. Top with chopped cilantro and cut in wedges.
Very easy and yummy. Enjoy a margarita with this one!
1 cup frozen corn
2 green onions, sliced
1 tsp ground cumin
1 1/2 c salsa
1 can black beans rinsed and drained
4 burrito sized tortillas
8 oz. Mexican cheese blend
2 T chopped cilantro
Preheat oven to 450. Spray cookie sheet with cooking spray. Spray skillet with cooking spray. Saute corn, onions and cumin over medium heat 3 minutes until corn thaws. Remove from heat, stir in salsa and beans. Place 1 tortilla on cookie sheet, top with 1 c bean mixture and 1/2 c cheese. Repeat, starting with tortilla to make 2 more layers. Top with remaining tortilla and cheese. Bake 10 minutes until heated through. Top with chopped cilantro and cut in wedges.
Very easy and yummy. Enjoy a margarita with this one!
Chicken with Capers
This was so good and so moist. We loved it!
Chicken with Capers
4 skinless, boneless chicken breasts
1 T dijon-style mustard
1/2 c seasoned fine dry bread crumbs
lemon juice
1 T capers
Place 1 chicken breast between sheets of plastic wrap and lightly pound to even thickness. Repeat. Brush with mustard, sprinkle evenly with salt and pepper and bread crumbs to coat. Heat 2 T olive oil in skillet. Add chicken and cook about 4 minutes per side until heated to 170 degrees. Add some lemon juice if the pan is drying out too fast. Transfer to plates. Add 2 T olive oil. Add a splash of lemon juice to skillet along with the capers; heat and drizzle on chicken.
Chicken with Capers
4 skinless, boneless chicken breasts
1 T dijon-style mustard
1/2 c seasoned fine dry bread crumbs
lemon juice
1 T capers
Place 1 chicken breast between sheets of plastic wrap and lightly pound to even thickness. Repeat. Brush with mustard, sprinkle evenly with salt and pepper and bread crumbs to coat. Heat 2 T olive oil in skillet. Add chicken and cook about 4 minutes per side until heated to 170 degrees. Add some lemon juice if the pan is drying out too fast. Transfer to plates. Add 2 T olive oil. Add a splash of lemon juice to skillet along with the capers; heat and drizzle on chicken.
Banana Oatmeal Bread
This bread was really easy to make and it tastes great.
Banana-Oatmeal Bread
1 c flour
1 c rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1/2 c brown sugar
2 eggs
1 1/2 c mashed bananas
1/4 c buttermilk
1 c chopped nuts, optional
In a small bowl, combine first 5 ingredients; set aside. In a large bowl, cream butter. Continue beating, while gradually adding sugar until pale and fluffy. There should be no lumps. Add the eggs one at a time, beating after each addition. Beat in mashed bananas and buttermilk. On slowest speed of mixer, or by hand, gradually add the flour mixture until batter is an even consistency. Stir in nuts. Pour batter into a 9x5 inch loaf pan. Bake at 350 for 50 minutes or until done.
Banana-Oatmeal Bread
1 c flour
1 c rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1/2 c brown sugar
2 eggs
1 1/2 c mashed bananas
1/4 c buttermilk
1 c chopped nuts, optional
In a small bowl, combine first 5 ingredients; set aside. In a large bowl, cream butter. Continue beating, while gradually adding sugar until pale and fluffy. There should be no lumps. Add the eggs one at a time, beating after each addition. Beat in mashed bananas and buttermilk. On slowest speed of mixer, or by hand, gradually add the flour mixture until batter is an even consistency. Stir in nuts. Pour batter into a 9x5 inch loaf pan. Bake at 350 for 50 minutes or until done.
Sunday, April 13, 2008
Paris Chicken
I made this for dinner last night and it was so tasty. It smelled wonderful as it cooked all day and the chicken was so tender it fell apart.
Paris Chicken from momadvice.com
3 lb whole chicken cut up or 3 whole chicken breasts, halved
1/4 c white wine or chicken broth
1 can cream of mushroom soup
4 ounces sliced mushrooms
1 cup sour cream
1/4 cup flour
Place chicken in slow cooker. Season with salt and pepper. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on low 7-9 hours or high for 3-4 hours. Remove chicken pieces and keep warm. Stir together sour cream and flour and stir into mushroom gravy in slow cooker. Heat for 30 minutes on low. Add chicken back to slow cooker. Yummy served over rice. Would also be good over pasta or mashed potatoes.
Paris Chicken from momadvice.com
3 lb whole chicken cut up or 3 whole chicken breasts, halved
1/4 c white wine or chicken broth
1 can cream of mushroom soup
4 ounces sliced mushrooms
1 cup sour cream
1/4 cup flour
Place chicken in slow cooker. Season with salt and pepper. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on low 7-9 hours or high for 3-4 hours. Remove chicken pieces and keep warm. Stir together sour cream and flour and stir into mushroom gravy in slow cooker. Heat for 30 minutes on low. Add chicken back to slow cooker. Yummy served over rice. Would also be good over pasta or mashed potatoes.
Tri-level Brownies
Another one of grandma's yummy dessert recipes.
Tri-Level Brownies
Bottom layer: Sift together 1/2 c flour, 1/4 tsp baking soda and 1/4 tsp salt, mix with 1 c quick oats and 1/2 c brown sugar. Stir in 6 T melted butter. Pat mixture into a 12x8" pan and bake at 350 for 10 minutes.
Middle layer: Combine 1 oz melted unsweetened chocolate, 4 T melted butter and 3/4 c sugar; add 1 egg and beat well. Sift together 2/3 c flour, 1/4 tsp baking powder and 1/4 tsp salt, add alternately with 1/4 c milk and 1/2 tsp vanilla to chocolate mixture. Fold in 1/2 c chopped nuts. Spread batter over baked layer. Bake at 350 for 25 minutes.
Top layer: Place 1 oz unsweetened chocolate and 2 T butter in small saucepan. Stir over low heat until chocolate melts. Remove from heat and add 1 1/2 c powdered sugar and 1 tsp vanilla. Blend in enough hot water to form frosting. Spread over baked layer when cooled.
Tri-Level Brownies
Bottom layer: Sift together 1/2 c flour, 1/4 tsp baking soda and 1/4 tsp salt, mix with 1 c quick oats and 1/2 c brown sugar. Stir in 6 T melted butter. Pat mixture into a 12x8" pan and bake at 350 for 10 minutes.
Middle layer: Combine 1 oz melted unsweetened chocolate, 4 T melted butter and 3/4 c sugar; add 1 egg and beat well. Sift together 2/3 c flour, 1/4 tsp baking powder and 1/4 tsp salt, add alternately with 1/4 c milk and 1/2 tsp vanilla to chocolate mixture. Fold in 1/2 c chopped nuts. Spread batter over baked layer. Bake at 350 for 25 minutes.
Top layer: Place 1 oz unsweetened chocolate and 2 T butter in small saucepan. Stir over low heat until chocolate melts. Remove from heat and add 1 1/2 c powdered sugar and 1 tsp vanilla. Blend in enough hot water to form frosting. Spread over baked layer when cooled.
Cheese Baked Fish Fillets
It has been a little while since I've updated my site. I've been busy getting ready to do some planting and with some spring cleaning. I've still been doing some delicious cooking so enjoy these new recipes.
Cheese Baked Fish Fillets
1 pound frozen fish fillets, thawed (I used orange roughy fillets)
2/3 c cream of mushroom soup
3/4 c sour cream
1 1/2 c shredded cheddar cheese
Drain fillets on paper toweling: arrange in a single layer in a buttered 2 quart shallow baking dish. In a 1 quart saucepan, combine undiluted soup and sour cream, blend thoroughly. Add 1 c cheese, heat over low heat, stirring constantly until cheese melts. Spread mixture over fillets, bake in a preheated over at 375, 20-25 minutes or until fish flakes. Sprinkle with remaining cheese; return to over for 5 minutes or until cheese melts. The sauce would be very good served over rice or pasta.
Cheese Baked Fish Fillets
1 pound frozen fish fillets, thawed (I used orange roughy fillets)
2/3 c cream of mushroom soup
3/4 c sour cream
1 1/2 c shredded cheddar cheese
Drain fillets on paper toweling: arrange in a single layer in a buttered 2 quart shallow baking dish. In a 1 quart saucepan, combine undiluted soup and sour cream, blend thoroughly. Add 1 c cheese, heat over low heat, stirring constantly until cheese melts. Spread mixture over fillets, bake in a preheated over at 375, 20-25 minutes or until fish flakes. Sprinkle with remaining cheese; return to over for 5 minutes or until cheese melts. The sauce would be very good served over rice or pasta.
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