potatoes, peeled & chopped
onion, chopped
hard-boiled eggs, chopped...reserve a few slices for garnish
Miracle Whip
milk
mustard
salt & pepper to taste
paprika
Boil potatoes until soft (10-12 minutes), drain. In a separate bowl, mix Miracle Whip with milk (you want a lot of the dressing, as it really soaks into the warm potatoes, so for 4-5 potatoes, I'd use 1/2-3/4 c. Miracle Whip with a few T. of milk), a dash of mustard, and salt & pepper to taste. Add eggs to the mixture and garnish with reserved egg slices and a dusting of paprika.
Audrey's little note: Sorry the measurements are so vague...this is a recipe Grandma just throws together and it takes a little practice to get the ratios right, but when you get it, it's a flash back to countless weenie roasts and family dinners.
Friday, December 26, 2008
BBQ Chicken Chopped Salad
1/2 head romaine lettuce
1/2 head iceburg lettuce
cilantro (to taste)
fresh basil (2-3 leaves, but I've also made it without and it's good)
1 c. white corn
1 c. black beans
1 c. shredded Monterey Jack cheese
tortilla strips (you can find these in the produce section with other salad toppings)
chopped tomatoes (optional)
chicken, cooked & chopped
BBQ sauce (mmm...Sweet Baby Ray's)
ranch dressing
Prepare the chicken by covering it with BBQ sauce after it is cooked and chopped, and let it chill in the refrigerator. Chop the lettuces into strips and combine with chopped cilantro and basil. Stir in corn, beans, and cheese. Just before serving, stir in about 1 cup of tortilla strips and toss with a small amount of ranch dressing. Top the salad with the BBQ chicken and drizzle the salad with a little extra BBQ sauce.
from: my friend Cammi
1/2 head iceburg lettuce
cilantro (to taste)
fresh basil (2-3 leaves, but I've also made it without and it's good)
1 c. white corn
1 c. black beans
1 c. shredded Monterey Jack cheese
tortilla strips (you can find these in the produce section with other salad toppings)
chopped tomatoes (optional)
chicken, cooked & chopped
BBQ sauce (mmm...Sweet Baby Ray's)
ranch dressing
Prepare the chicken by covering it with BBQ sauce after it is cooked and chopped, and let it chill in the refrigerator. Chop the lettuces into strips and combine with chopped cilantro and basil. Stir in corn, beans, and cheese. Just before serving, stir in about 1 cup of tortilla strips and toss with a small amount of ranch dressing. Top the salad with the BBQ chicken and drizzle the salad with a little extra BBQ sauce.
from: my friend Cammi
Chili
2 cans red beans, rinsed (or 1 lb dry red beans - instapot)
4 c. chicken broth
2 cans tomato sauce (8 oz.)
1 t. salt
2 c. tomato juice
1/2 t. pepper
2 T. chili powder
1 lb ground beef
1-2 cloves minced garlic or 1 t. garlic powder
1 c onion, chopped
1/2 t. cumin
1/2 t. cinnamon
1/2 square baking chocolate, chopped
Brown ground beef and onion in heavy skillet until lightly browned. Add all remaining ingredients. Simmer for 1 hour or longer, stirring occasionally. Makes 10-12 servings.
Instapot instructions: add dry beans and chili powder to chicken broth, press chili/beans setting (takes approximately 45 mins). Brown beef with onion & garlic, stir into beans with tomatoes, juice & sauce, remaining spices, run a second chili/beans setting.
adapted from: Lion House cookbook
4 c. chicken broth
2 cans tomato sauce (8 oz.)
1 t. salt
2 c. tomato juice
1/2 t. pepper
2 T. chili powder
1 lb ground beef
1-2 cloves minced garlic or 1 t. garlic powder
1 c onion, chopped
1/2 t. cumin
1/2 t. cinnamon
1/2 square baking chocolate, chopped
Brown ground beef and onion in heavy skillet until lightly browned. Add all remaining ingredients. Simmer for 1 hour or longer, stirring occasionally. Makes 10-12 servings.
Instapot instructions: add dry beans and chili powder to chicken broth, press chili/beans setting (takes approximately 45 mins). Brown beef with onion & garlic, stir into beans with tomatoes, juice & sauce, remaining spices, run a second chili/beans setting.
adapted from: Lion House cookbook
Corn Bread
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 T. melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Preheat oven to 400 degrees F. Mix all ingredients together. Pour into a greased 8x8 baking dish or iron skillet. Bake 20-ish minutes until light golden in color.
adapted from: Dinner's Ready blog
2 eggs
4 T. melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Preheat oven to 400 degrees F. Mix all ingredients together. Pour into a greased 8x8 baking dish or iron skillet. Bake 20-ish minutes until light golden in color.
adapted from: Dinner's Ready blog
Taco Soup
1 lb. ground beef
chopped onion
1 can kidney beans
1 can yellow corn
1 can diced stewed tomatoes
salt
pepper
taco seasoning
shredded or cubed cheddar cheese
sour cream
Fritos chips
fresh chopped cilantro (optional)
In a large pot, brown ground beef with the onion, add salt & pepper to taste, drain. Add taco seasoning and cans of vegetables, including liquids. Add water if needed. I usually sprinkle in some dried parsley too, for color. Bring to a boil over medium heat and simmer 15-20 minutes, stirring frequently.
Serve with shredded cheddar cheese, sour cream, Fritos chips, and fresh cilantro.
from: my friend Heidi
chopped onion
1 can kidney beans
1 can yellow corn
1 can diced stewed tomatoes
salt
pepper
taco seasoning
shredded or cubed cheddar cheese
sour cream
Fritos chips
fresh chopped cilantro (optional)
In a large pot, brown ground beef with the onion, add salt & pepper to taste, drain. Add taco seasoning and cans of vegetables, including liquids. Add water if needed. I usually sprinkle in some dried parsley too, for color. Bring to a boil over medium heat and simmer 15-20 minutes, stirring frequently.
Serve with shredded cheddar cheese, sour cream, Fritos chips, and fresh cilantro.
from: my friend Heidi
Taco Seasoning
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt
Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.
Audrey's little note: I've despised packaged taco seasoning for a long time now, don't know why it took me so long to figure out that I could make my own. I made taco soup with this mixture recently, and it was the best ever.
from: Cooks.com
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt
Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.
Audrey's little note: I've despised packaged taco seasoning for a long time now, don't know why it took me so long to figure out that I could make my own. I made taco soup with this mixture recently, and it was the best ever.
from: Cooks.com
Applesauce
3-4 lbs apples, peeled, cored, and quartered
3-4 t. lemon juice
1/2 t. cinnamon
1/4 c. brown sugar
about 1/4 c. white sugar
1 c. water
1/2 t. salt
Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes. Remove from heat. Mash with potato masher. Serve hot or cold.
adapted from: Simply Recipes blog
3-4 t. lemon juice
1/2 t. cinnamon
1/4 c. brown sugar
about 1/4 c. white sugar
1 c. water
1/2 t. salt
Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes. Remove from heat. Mash with potato masher. Serve hot or cold.
adapted from: Simply Recipes blog
Golden Potato Pancakes
1 lb. russet potatoes, peeled & grated
1 medium yellow onion, peeled & grated
1 egg, lightly beaten
2 T. flour
1 t. salt
1/8 t. ground black pepper
canola oil for frying
Combine all ingredients except oil in a bowl. Heat oil in a large non-stick skillet over medium-high heat. Drop 3 T. batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium, and cook until golden brown on each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding oil as needed. Serve warm with sour cream and fresh homemade applesauce (I know it's not high-brow, but my kids loved these with ketcup).
from: Country Living magazine
1 medium yellow onion, peeled & grated
1 egg, lightly beaten
2 T. flour
1 t. salt
1/8 t. ground black pepper
canola oil for frying
Combine all ingredients except oil in a bowl. Heat oil in a large non-stick skillet over medium-high heat. Drop 3 T. batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium, and cook until golden brown on each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding oil as needed. Serve warm with sour cream and fresh homemade applesauce (I know it's not high-brow, but my kids loved these with ketcup).
from: Country Living magazine
Monday, December 15, 2008
Rich-N-Cheesy Oven Macaroni
2 1/2 c. uncooked elbow macaroni
6 T. butter, divided
1/4 c. flour
1 t. salt
1 t. sugar
2 c. milk
8 oz. processed American cheese, cubed
2/3 c. sour cream
1 1/3 c. small curd cottage cheese
2 c. shredded sharp cheddar cheese
breadcrumbs
Cook macaroni according to package directions, drain and place in a greased baking dish. In a saucepan, melt 4 T. butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes, until thickened. Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350 for 30 minutes or until golden brown.
from: Jamie Young (a friend of a friend...)
6 T. butter, divided
1/4 c. flour
1 t. salt
1 t. sugar
2 c. milk
8 oz. processed American cheese, cubed
2/3 c. sour cream
1 1/3 c. small curd cottage cheese
2 c. shredded sharp cheddar cheese
breadcrumbs
Cook macaroni according to package directions, drain and place in a greased baking dish. In a saucepan, melt 4 T. butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes, until thickened. Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350 for 30 minutes or until golden brown.
from: Jamie Young (a friend of a friend...)
Buttermilk Baked Chicken
bread crumbs
1 c. buttermilk
salt & pepper
3/4 c. grated Parmesan cheese
1 t. dried thyme
chicken pieces
1-Preheat oven to 400 degrees. Rub a baking sheet with oil.
2-In a large bowl, stir together buttermilk, 3/4 t. salt, and 1/2 t. pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 t. pepper.
3-Place the chicken in the buttermilk mixture, turning to coat evenly. Workin with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4-Bake until chicken is golden brown, about 35 minutes.
adapted from: Everyday Food
1 c. buttermilk
salt & pepper
3/4 c. grated Parmesan cheese
1 t. dried thyme
chicken pieces
1-Preheat oven to 400 degrees. Rub a baking sheet with oil.
2-In a large bowl, stir together buttermilk, 3/4 t. salt, and 1/2 t. pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 t. pepper.
3-Place the chicken in the buttermilk mixture, turning to coat evenly. Workin with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4-Bake until chicken is golden brown, about 35 minutes.
adapted from: Everyday Food
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