Friday, April 22, 2011
Sunday, February 20, 2011
1 large green cabbage
1 pound ground chuck
1/2 pound ground veal
3/4 cup raw white long grain rice
1 stick butter
1 bunch Italian parsley
1 yellow onion
4 cloves garlic
2 tsp salt
1 tsp Worcestershire sauce
1 tsp black pepper
1/2 tsp cayenne pepper
1 quart beef broth (or water)
1 cup water
1 can crushed tomatoes (28oz)
*Should cook for 2 hours at 350 degrees F., but check after an hour and add more water if they seem to dry)
Friday, February 18, 2011
This is a new recipe for me today. We really enjoyed it! We will definitely make it again!
- 1 cup shredded cheddar cheese
- 1/3 cup nonfat milk
- 1 large egg
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
- 1 cup Homemade red enchilada sauce
- 2 cups shredded cooked chicken breasts w/refried beans
- nonfat sour cream (dolop top of each serving of tamale casserole)
- Preheat oven to 400°F.
- Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9 inch baking dish sprayed with cooking spray.
- Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Thursday, February 17, 2011
Wednesday, February 16, 2011
She and I decorated cookies to give to her daddy and big brother for Valentines because they love cookies. Here she is with my grandmother, Kitty. Her great-grandmother loves to watch her play and explore.
Tuesday, January 18, 2011
Note: I used New Mexico Hatch Chili's that I've cooked and froze for the use in many dishes. They are wonderful tasting. A good friend gave me this awesome idea. I put two chili's in the recipe above. Add more if you like it hotter.
Monday, January 17, 2011
Large crock pot (cut everything in half for a smaller crock pot)
Chicken, fresh or frozen, either works, enough to fill up the crock pot (probably 6-10 lbs., depending on your crock pot)
1 cup water
2-cup measuring cup
Quart freezer Ziploc (or equivalent) bags
(Optional) 1 carrot, 1 celery stalk, and 1/2 onion, chopped, if you desire
(Optional) Salt, if desired, to taste
First thing in the morning, fill the crock pot with chicken as full as you can while still being able to close the lid properly with a little room for seasonings if you choose to use them. If adding salt (optional), mix it into the water and then add. Cover. Set on HIGH for the first 2 hours. Turn to LOW after that and let the chicken cook until evening. Once the chicken is done, turn off crock pot and drain chicken in a colander. Catch the liquids if you want to use them as chicken broth. (For broth, strain liquids, cool a bit on the counter, then let cool overnight in fridge. Skim off fat and freeze in 1 or 2 cup increments, or in whatever increments you find useful.)Put chicken in a large bowl to cool before shredding. Once cooled, sit yourself in a comfortable place (I sit at the dining room table) and begin pulling the chicken apart in shreds, keeping all chicken inside of bowl (shredded and non). Remove bones and gristle at this point if you're using bone-in chicken. Take great care to remove all bones.
Once it is all shredded, label at least 5-8 freezer bags with something like "2 cups cooked chicken". Begin measuring chicken into the 2-cup measuring cup and fill each bag with 2 cups of chicken shreds