Monday, September 15, 2008
Scalloped Chicken and Potatoes
Start to Finish: 55 min
Makes: 5 servings
1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley
Heat oven to 450°F.
In ungreased 2-quart casserole, mix uncooked potatoes, sauce mix, boiling water, half-and-half, chicken, peas and mushrooms.
Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
In small bowl, mix remaining ingredients; sprinkle over potato mixture.
Bake uncovered about 5 minutes longer or until light golden brown.
Wednesday, September 3, 2008
Corn and Crab Chowder
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DIRECTIONS: Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings. Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender. Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon. www.Swansonbroth.com. |
Monday, February 19, 2024
Cheddar Parmesean Scalloped Potatoes
Ingredients
3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
1/4 cup all-purpose flour
1 cup chicken or vegetable stock
2 cups whole milk (or half and half)
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
1/2 cup freshly-grated Parmesan cheese, plus extra for serving
Instructions
Prep oven and baking dish: Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
Sauté the onion and garlic. Melt butter in a large saute pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.
Simmer the sauce. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil.) Then remove from heat and set aside.
Layer the potatoes. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Sprinkle 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, cream sauce, and cheddar cheese.
Bake: Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Remove foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
Serve. Serve warm.
Thursday, February 27, 2014
Tater Tot Muffins
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Yield: 12 servings
Ingredients:
- 1 package (28 ounces) frozen mini tater tots, thawed
- 1/2 cup minced onion
- 1 can cream of celery soup (undiluted)
- 2 cups fine-shredded sharp Cheddar cheese, divided use
- 1/4 cup sour cream
- 2 Tablespoons butter, melted and cooled to room temperature
- 6 slices bacon, cooked until crisp and crumbled
- 1/8 cup chopped chives
Preparation:
Break each tater tot in half. Combine tater tots, diced onions, undiluted cream of celery soup, 1 cup of the Cheddar cheese, sour cream, butter, bacon bits, and chives.
Compress potato mixture into prepared muffin pans, pressing firmly, and place on a rimmed cookie sheet. Top with remaining Cheddar cheese. Bake for 30 to 40 minutes, until nicely browned. Let rest for 5 minutes before serving.
Yield: 12 servings
Source: Tater Tot Muffins Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Saturday, May 21, 2011
Hummus (Chickpea & Tahini Purée)
1/2 cup tahini (sesame-seed paste)
1 clove garlic
1/3 cup fresh lemon juice
Kosher salt to taste
Olive oil for drizzling
Cayenne for sprinkling
If using canned chickpeas, drain them, reserving the liquid, and rinse them. If using dried, cooked chickpeas, drain them and reserve 1/2 cup of the cooking liquid.
Purée all the ingredients in a food processor until very smooth, adding the reserved liquid as needed. You should have a medium-thick paste (if it's still too thick, thin it more with water).
Season with salt. Transfer the hummus to a shallow bowl, drizzle with olive oil, and sprinkle with cayenne. Serve with pita bread or raw vegetables.
Monday, May 9, 2016
Lemon-Rosemary Roasted Chicken Thighs with Potatoes
Baking with rosemary fills the house with a delicious aroma. I always use rosemary when making a roast chicken and sometimes pork.
First of all, several changes I'd make . . . use boneless chicken tenderloins. It looks kind of dry and one of the commenters mentioned that she doubles the recipe for the dressing . . . I can see why. Also, I would dice the potatoes and steam in the microwave for about 5 or 6 minutes before baking in the oven. It is something I do to ensure crispier potatoes that are always tender and fluffy inside.
This is one of those recipes that is a fairly quick prep and the oven does most of the work!
Recipe and Photo Source: Rachael Ray
1/4 cup olive oil
2 lemons--1 zested and juiced (about 1 1/2 tsp. zest, 4 tbsp. juice) and 1 thinly sliced
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 pounds red potatoes, cut into 1-inch cubes
1 1/2 pounds bone-in, skin-on chicken thighs
4 sprigs fresh rosemary
Preheat the oven to 425 degrees .
Toss the potatoes, chicken, rosemary and sliced lemon with the dressing in a rimmed baking dish. Season.
Roast, about 35 to 40 minutes, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through.
Thursday, January 9, 2014
Southern Fried Fish
Fried fish is one of my favorite foods. Although I prefer grouper, it is very expensive in this area (even though we live right off the Gulf) and we usually settle for tilapia. When we are lucky enough to have a great fishing adventure and actually come home with fish, we make fried fish every night until it is all gone.
We have found that the frozen tilapia that comes in large bags is the best value . . . if it is available in your area.
I make a very simple tartar sauce to go with the fried fish. Sorry, I don't measure, so taste as you go until it is the right combination for you. Mix mayonnaise, dill, cayenne pepper, onion powder, dill pickle juice and finely minced dill pickle (optional) . . . chill. A slightly different variation (especially if low on mayonnaise) is to add some sour cream. It makes a great topping for baked potato instead of plain sour cream.
Fish fillets
1 cup yellow corn meal
⅓ cup flour
2 teaspoons salt
⅛ teaspoon cayenne pepper (amount to taste for heat)
(or you can sprinkle directly on the fish before coating with dry ingredients)
½ teaspoon garlic powder
½ teaspoon onion powder
Cooking oil
Marinade: milk and hot sauce (amount to taste for heat)
Directions
Add the fish and allow to marinate for a few hours.
Remove the fish and drain.
Coat the fish into mixed dry ingredients. Shake off excess.
The fish is best deep fried (365 degrees), but may be pan fried (I love to pan fry the fish in some olive oil and butter).
Cook until the fish flakes easily with a fork, about 5 to 6 minutes.
Wednesday, January 23, 2008
Potato Soup with Shrimp
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk or chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 pound medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
Dill sprigs, optional garnish
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.
In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.
Cook's Note: If you don't have access to shrimp, use corn.
Recipe courtesy of Paula Deen, The Food Network
Monday, June 30, 2008
Hard Rock Cafe Baked Potato Soup
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced
Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden.
Add chicken stock gradually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
Makes 8 Servings.
Wednesday, January 22, 2014
Chicken Pot Pie Cupcakes
Great concept for lunches, picnics or anytime you want lunch "on the go."
This recipe comes from Betty Crocker and loaded with convenience foods for fast preparation. I will be using it at a guide, using fresh foods instead of the higher priced convenience foods.
Love the possibilities using this concept of cupcakes!
Ingredients
- 1
- can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup
- 1/3
- cup Betty Crocker® Potato Buds® mashed potatoes (dry)
- 1/2
- cup Green Giant® frozen mixed vegetables, cooked
- 1/4
- teaspoon dried thyme leaves
- 1/4
- teaspoon pepper
- 2
- cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet
- 1
- tablespoon butter, melted
Directions
- 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- 2In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
- 3Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
- 4Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
- If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.
Thursday, July 30, 2009
Bleu Cheese and Onion Dip
3 ounce package of cream cheese
3 ounces of bleu cheese, crumbled
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon dried minced onion (or fresh chopped fine)
dash of garlic powder
dash of black pepper
In a medium bowl, mix the cream cheese and bleu cheese together.
Stir in the remaining ingredients. Mix well.
Cover and let chill in the refrigerator for about an hour.
This dip is good with crackers, raw
vegetables, and potato chips.
Friday, February 16, 2024
4-Ingredient Sausage and Egg Casserole
Ingredients
- 6 eggs
- 8 sausage links, chopped
- 4 tablespoons vegetable oil, divided
- 3 baby red potatoes, peeled and chopped
- 1/4 cup milk
- Salt and pepper, to taste
Instructions
Preheat the oven to 350 degrees F.
Pour 1 tablespoon of vegetable oil into a pan, and place it over medium high heat.
Add the sausage links to the pan, and cook until done.
Remove the sausage and set is aside.
Source: https://www.allfreecasserolerecipes.com/Breakfast-Casserole-Recipes/4-Ingredient-Sausage-and-Egg-Casserole
Wednesday, October 15, 2008
Cheesy Potato Casserole
No. of Servings: 6
Ingredients:
1 bag Steam n Mash Cut Russet Potatoes
1 can condensed cream of chicken soup
1 small onion, thinly sliced
2 cups shredded cheddar cheese, divided
Salt and pepper to taste
Directions:
Stir 1 cup of the cheddar cheese and cream of chicken soup together,
adding salt and pepper to taste.
Mix cheese mixture with frozen potatoes
and onion in a microwave safe casserole dish.
Microwave for 12 minutes;
stirring half-way through.
Top with shredded cheese and heat an
additional 30 seconds.
Wednesday, August 24, 2011
Crispy Cornmeal Shrimp
Directions
In a bowl, whisk together ¼ cup flour, ¼ cup cornmeal, and 1 teaspoon Cajun seasoning.
Dip 1 pound raw peeled and deveined medium or large shrimp in 2 beaten eggs, then coat in the cornmeal mixture.
In a skillet, cook the shrimp in ½ inch of canola oil until golden and crisp, 2 to 3 minutes.
Serve with tartar sauce.
Thursday, March 20, 2014
Buffalo Chicken and Roasted Potatoes Casserole
Another awesome chicken recipe! It seems like since I started the chicken theme a while back, I can't stop myself . . . we love chicken . . . and I still have lots of family recipes that just need photos . . . and those that are in my filing cabinets full of newspaper and magazine clippings. I always say you can never have enough chicken recipes!
Just a note about potatoes . . . I have adopted a new way of preparing potatoes. No matter how they will be used in the meal, I cook them partially in the microwave. I really hate to bite into a potato that is not completely done and they take forever to cook thoroughly. For this meal, we cubed the potatoes and cooked them in the microwave in a steamer type of container for 2 minutes. Seems to me they soak up the sauce a little better before going into the oven.
Makes 10 servings
- cooking spray
- 3-6 tablespoons hot pepper sauce (depending on your heat preference)
- 1/3 cup olive oil
- 2 tablespoons garlic powder
- 1/2 teaspoon cayenne pepper (use less depending on your heat preference)
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 8 potatoes, cut into 1/2-inch cubes
- 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 3 cups shredded Mexican cheese blend
- 1 cup diced green onions
- Blue cheese dressing for dipping sauce
Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Heat hot pepper sauce, olive oil, garlic powder, cayenne pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat.
Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
Reduce oven heat to 400 degrees F (205 degrees C).
Spread chicken cubes over roasted potatoes followed with the cheese and green onions over the chicken.
Sunday, November 2, 2008
Colonial Corn Chowder
6 slices bacon
1-1/2 cups diced raw potato
1 medium onion
1/2 green pepper
1 quart milk
1 can cream-style corn
1 can cream of mushroom soup
1 tsp. curry powder, or to taste
Salt and pepper to taste
Pare and dice potatoes. Simmer in boiling salted water until tender, about 15 minutes.
In soup pot, cook cut-up bacon until crisp.
Remove to paper towel with slotted spoon.
Remove excess bacon drippings, leaving enough to coat bottom of pot.
Saute chopped onion and green pepper in bacon fat for 5 minutes.
Stir in all other ingredients, including potatoes and the water in which they were
cooked.
Season to taste.
Garnish servings with crumbled crisp bacon.
Serves 6 to 8.
-Women's Circle Home Cooking, December 1982
Sunday, September 12, 2010
Fish in a Bag Tilapia Recipe . . . Red Lobster
Red Lobster is one of my favorite restaurants!
Personally, I can't visit without ordering their
fried shrimp with a baked potato and house salad.
and was no longer on the regular menu
the last time we visited.
and made it special to order for them.
Slice into 1/4" half moons.
by 1/4" wide strips.
then into 1/6 ths. Steam potatoes for
approximately 8 to 10 minutes or until tender.
Cool in ice water to stop cooking.
Once cooled, drain well.
It's a Dilly seasoning blend, kosher salt,
ground pepper, chopped thyme and
Chef Paul Prudhomme's Vegetable Magic.
This will ensure even cooking.
season with kosher salt.
Blackened Redfish Magic on the fish.
with liquid butter (one side only).
center of one sheet of parchment paper.
on top of one piece of fish.
piecrust until the bottom and the top are completely sealed.
approximately 12 to 15 minutes.
the side of the bag until you have reached
the middle of the fish. The temperature of the fish
should be between 140-150 degrees.
Slice the parchment open right at the table to enjoy!
My favorite food related links
- Betty Crocker.com
- Cajun Delights
- Cajun recipes
- Campbell Soup
- CDKitchen.com
- Cheap Cooking
- Chocolate and Zucchini
- Christmas Joy - Recipes
- Christmas recipes
- Cookies and Bars
- Cooking Channel TV
- Cooking with Puff Pastry
- Cooks.com
- Creole/Cajun Recipes
- Cuban Recipes from Marta's Kitchen
- Daisy Cooks! Latin recipes
- Depression Cooking with Clara
- Eating Well
- Emeril LaGasse's Website
- Food Network website
- Food Wishes
- Foodbeam
- In The Kitchen With Stefano Faita
- Ina Garten's website
- Jacque Pepin
- Jane Doe Cooks
- Jenn Cooks
- Jiffy Mix Recipes
- Karen's Country Kitchen
- King Arthur Flour Recipes
- King's Hawaiian
- Kraft Foods
- Land O'Lakes
- Lidia's Italy
- Love and Homemade Recipes
- Mangia Bene Pasta
- Market Kitchen
- Martha White
- Mexican recipes
- MexicanRecipes.org
- Mr. Food
- Nick Stellino
- Nigella
- Old Farmers Almanac cooking section
- Old Fashioned Desserts
- Old Fashioned Recipes
- Pasta Grammar
- Pasta Recipes from Ronzoni
- Paula Deen Online
- Pillsbury
- Pork, Be Inspired
- Rachael Ray's website
- Real Baking with Rose
- Recipe 4 Living
- Recipe Lion
- Recipe Recommendations
- Recipes from old newspapers
- Sandra Lee - SemiHomemade
- Shrimp recipes/Southern Shrimp Alliance
- Stir the Pots
- Taste of Home
- Taste of the South
- That's My Home recipe website
- The Cookie Tin
- The Holiday Table
- The Pioneer Woman
- Tyler Florence's website