This morning I was trying to decide what to fix for supper, thinking that something with black beans and corn sounded good. I came across this recipe from Chet Day and, realizing I also had some leftover cooked boneless chicken on hand, I decided to revise the recipe just a bit and see what happened. The result hit the spot.
Bird in a Pot Chicken
The corn and black beans make this traditional easy chicken recipe a classic and one sure to be used often.
2 cans niblets corn
4 chicken breasts, uncooked, cubed
2 cans black beans, drained
1 jar chunky salsa
1 cup grated, sharp cheddar cheese
Lighly spray crock with Pam. Put corn in bottom of pot, followed by chicken cubes, salsa, beans. Lightly stir beans and salsa. Start on high to get chicken going, turn down to low and cook 8-9 hours. Add the cheese just before serving. Serve over rice.
Since I had cooked chicken available, I just used that and heated everything together only for about three hours in the crockpot on low. The flavors blended beautifully. I made a batch of brown rice to go with it and topped everything off with a dollop of sour cream instead of adding the cheese, which I totally forgot about but didn't even miss.
We'll have this one again soon.
Tuesday, April 24, 2007
Thursday, April 19, 2007
Corned Beef and Cabbage
We always look forward to St. Patrick’s Day. We’re not Irish, but we sure enjoy eating corned beef and cabbage. Too bad St. Patrick’s Day only comes once a year.
I was grocery shopping a few days ago, though, when I saw packages of corned beef with a sale price; the after St. Patrick’s Day markdown sale, I guess. The price was certainly right, so I bought a package. As I type this, I can smell it cooking and, boy oh boy, does it smell good!
If you haven’t tried this flavorful dish, check the stores now and see if your grocer’s meat case still has packages of corned beef. Maybe you’ll find a markdown sale, too.
St. Patrick’s Corned Beef and Cabbage
one package corned beef with seasoning packet
potatoes
cabbage, cut in wedges
carrots (I love to use baby carrots)
Remove the meat from the package; rinse. Place it in a dutch oven and cover with water. Add the contents of the seasoning packet. Bring to a boil; reduce to simmer. Cook, covered, for about 2 ½ hours or until tender. Add washed and quartered potatoes and the carrots to the pot. Simmer, covered, about 15 minutes or until almost done. Add the cabbage wedges to the pan; cover. Simmer another 5 to 10 minutes until cabbage is crisp-tender. Remove corned beef to a platter and slice across the grain. Serve with the vegetables.
I was grocery shopping a few days ago, though, when I saw packages of corned beef with a sale price; the after St. Patrick’s Day markdown sale, I guess. The price was certainly right, so I bought a package. As I type this, I can smell it cooking and, boy oh boy, does it smell good!
If you haven’t tried this flavorful dish, check the stores now and see if your grocer’s meat case still has packages of corned beef. Maybe you’ll find a markdown sale, too.
St. Patrick’s Corned Beef and Cabbage
one package corned beef with seasoning packet
potatoes
cabbage, cut in wedges
carrots (I love to use baby carrots)
Remove the meat from the package; rinse. Place it in a dutch oven and cover with water. Add the contents of the seasoning packet. Bring to a boil; reduce to simmer. Cook, covered, for about 2 ½ hours or until tender. Add washed and quartered potatoes and the carrots to the pot. Simmer, covered, about 15 minutes or until almost done. Add the cabbage wedges to the pan; cover. Simmer another 5 to 10 minutes until cabbage is crisp-tender. Remove corned beef to a platter and slice across the grain. Serve with the vegetables.
Saturday, April 14, 2007
Kathy's Mexican Casserole
We certainly enjoyed our warm, spring weather while it lasted. Now that spring has been interrupted by winter weather again, I'm taking advantage of that while I can, fixing some of our favorite oven meals. I got this yummy recipe many years ago from one of the ladies in our Bible study group. It's been nearly 16 years since we moved away, but I still miss those wonderful ladies and the rest of our great Virginia Beach church family.
Kathy's Mexican Casserole
1 1/2 pounds hamburger
1 medium onion, chopped
1 can (10 oz.) enchilada sauce (mild)
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag Dorito chips
cheddar cheese
Saute hamburger and onion; drain. Mix in the enchilada sauce and cream soups. Arrange chips in a 9 x 13 x 1" pan. Pour Mexican mixture over chips. Grate cheddar cheese over top. Bake uncovered at 350 degrees for 30 minutes.
Kathy's Mexican Casserole
1 1/2 pounds hamburger
1 medium onion, chopped
1 can (10 oz.) enchilada sauce (mild)
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag Dorito chips
cheddar cheese
Saute hamburger and onion; drain. Mix in the enchilada sauce and cream soups. Arrange chips in a 9 x 13 x 1" pan. Pour Mexican mixture over chips. Grate cheddar cheese over top. Bake uncovered at 350 degrees for 30 minutes.
Saturday, April 7, 2007
Libby's Pumpkin Pie
I always wonder why companies change tried-and-true recipes that they've printed on their label for years. I can understand updating ingredients to improve the nutrition of the recipe, but changing the method alone has always puzzled me. This is the Libby's pumpkin pie recipe as I copied it off the pumpkin can label years ago. This method is the simplest and still makes the pumpkin pie that my kids love best.
Libby's Pumpkin Pie
2 eggs, slightly beaten
16 oz. can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
12 ounce can evaporated milk
Combine ingredients in order given.
For two 9" frozen pie shells: Bake at 375 degrees for 45-50 minutes on pre-heated cookie sheet.
For one 9" homemade pie shell: Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake 45 minutes longer.
Pie is done when table knife inserted off-center in the pie comes out clean.
Libby's Pumpkin Pie
2 eggs, slightly beaten
16 oz. can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
12 ounce can evaporated milk
Combine ingredients in order given.
For two 9" frozen pie shells: Bake at 375 degrees for 45-50 minutes on pre-heated cookie sheet.
For one 9" homemade pie shell: Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake 45 minutes longer.
Pie is done when table knife inserted off-center in the pie comes out clean.
Thursday, April 5, 2007
Resurrection Cookies
My long-time homeschool friend, Peggy, sent a link today to these very special cookies, perfect for teaching children the story of Easter. Make these with your children on Saturday night. Each ingredient and each step of the recipe is used to explain, simply, how Jesus suffered, died, and rose again, demonstrating His love for us.
Peggy also pointed out that if there is a nut allergy issue, you can substitute chocolate chips for the pecans in the recipe. I've made them this way and they taste great.
Be sure to read and review the recipe before beginning. I have copied the recipe below, but you can find it at this link, which includes some very nice music.
Resurrection Cookies
Preheat oven to 300 degrees
Ingredients:
You need:
1 cup whole pecans
Mixing bowl
3 egg whites
Wooden spoon
1 cup sugar
Bible
1 tsp. vinegar
Zipper baggy
1 pinch of salt
Wax paper
Cookie sheet
Tape
Place pecans in the baggy and let the children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read - John 19:1-3 to them.
Let child smell the vinegar. Put 1 tsp. into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read - John 19:28-30
Add egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life for our life. Read - John 10:10-11
Sprinkle a little salt into each child's hand let them taste it then brush the rest into the bowl. Explain that represents the salty tears shed by Jesus followers,and the bitterness of our own sin. Read - Luke 23:27
So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of this story is that Jesus died because He loves us. He wants us to know and belong to Him. Read - Psalm 34:8 and John 3:16
Beat with mixer on high speed for 11-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read - Isaiah 1:18 and John 3:1-3
Fold in broken nuts. Drop by tsp.onto waxed paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus body was laid. Read - Matt. 27:65-66
Put cookies sheet in the oven. Close door and turn oven OFF. Give each child a piece of tape and seal the door. Explain that Jesus tomb was sealed. Read - Matt. 27:65-66
Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read - John 16:20 and 22
On Resurrection Morning open the oven and give everyone a cookie! Notice the cracked surface and take a bite. The cookies are hollow ! On the first Resurrection Day Jesus' followers were amazed to find the tomb open and empty. Read - Matt. 28:1-9
He Has Risen ! Hallelujah ! ! ! ! !
Peggy also pointed out that if there is a nut allergy issue, you can substitute chocolate chips for the pecans in the recipe. I've made them this way and they taste great.
Be sure to read and review the recipe before beginning. I have copied the recipe below, but you can find it at this link, which includes some very nice music.
Resurrection Cookies
Preheat oven to 300 degrees
Ingredients:
You need:
1 cup whole pecans
Mixing bowl
3 egg whites
Wooden spoon
1 cup sugar
Bible
1 tsp. vinegar
Zipper baggy
1 pinch of salt
Wax paper
Cookie sheet
Tape
Place pecans in the baggy and let the children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read - John 19:1-3 to them.
Let child smell the vinegar. Put 1 tsp. into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read - John 19:28-30
Add egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life for our life. Read - John 10:10-11
Sprinkle a little salt into each child's hand let them taste it then brush the rest into the bowl. Explain that represents the salty tears shed by Jesus followers,and the bitterness of our own sin. Read - Luke 23:27
So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of this story is that Jesus died because He loves us. He wants us to know and belong to Him. Read - Psalm 34:8 and John 3:16
Beat with mixer on high speed for 11-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read - Isaiah 1:18 and John 3:1-3
Fold in broken nuts. Drop by tsp.onto waxed paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus body was laid. Read - Matt. 27:65-66
Put cookies sheet in the oven. Close door and turn oven OFF. Give each child a piece of tape and seal the door. Explain that Jesus tomb was sealed. Read - Matt. 27:65-66
Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read - John 16:20 and 22
On Resurrection Morning open the oven and give everyone a cookie! Notice the cracked surface and take a bite. The cookies are hollow ! On the first Resurrection Day Jesus' followers were amazed to find the tomb open and empty. Read - Matt. 28:1-9
He Has Risen ! Hallelujah ! ! ! ! !
Tuesday, April 3, 2007
Pink Pickled Eggs
If you hurry, you can have these ready for Easter Sunday. That's our tradition.
Pink Pickled Eggs
6 hard-cooked eggs, peeled
1 cup cider vinegar
1 cup beet liquid (I also add the beets to the eggs in the jar)
1/3 cup granulated sugar
1/2 tsp. salt
1 small onion, chopped (about 1/4 cup)
4 whole cloves
shredded lettuce or greens
Place peeled eggs (whole) in a bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion, and cloves; pour over eggs. Cover and refrigerate 2 to 3 days. Slice eggs and serve on a bed of lettuce or greens.
Pink Pickled Eggs
6 hard-cooked eggs, peeled
1 cup cider vinegar
1 cup beet liquid (I also add the beets to the eggs in the jar)
1/3 cup granulated sugar
1/2 tsp. salt
1 small onion, chopped (about 1/4 cup)
4 whole cloves
shredded lettuce or greens
Place peeled eggs (whole) in a bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion, and cloves; pour over eggs. Cover and refrigerate 2 to 3 days. Slice eggs and serve on a bed of lettuce or greens.
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