Simply Cookbooks

Posts Tagged ‘recipes’

I don’t know what you will be doing this coming Sunday, but I will not be in the kitchen!  I freely admit I am a football junky!  So today I am making food for tomorrows “tailgate” inside the house.   Too cold to go outside!

Here is what I will probably start out with:

Ingredients

* 1  16-oz. can refried beans
* 1/4  tsp. cayenne pepper
* 1  recipe Lime Guacamole, below
* 4  oz. cojita cheese, crumbled (1 cup) or 1 cup shredded Monterey Jack cheese
* 1  8-oz. carton dairy sour cream
* 1  cup halved cherry tomatoes
* 1  2.25-oz. can sliced pitted ripe olives
* 1/2  cup sliced green onions
* 1/3  cup shredded Monterey Jack cheese
*   Green onion tops (optional)
*   Tortilla or Corn Chips
*   Lime Wedges

Directions

1. In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours.

2. Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings.

3. Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce.

Recipe Courtesy of Better Homes and Gardens

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We eat a lot of chicken in this house; at least 3-4 times a week.  So coming up with different ways to cook it, different tastes, and recipes for the leftovers is always a challenge.

I have been making this for a number of years and it is always gone, no leftovers.  I vary the recipe depending on what spices, how much chicken I have left over, vegetables and cheeses.

I have never made the same recipe twice, so it is new everytime!

Ingredients:

3 lb frying chicken
1 10oz pkgs. frozen broccoli or 2 bunches fresh
1 cup mayonnaise
1 103/4 oz can condensed chicken soup
1/4 tsp. curry powder
1 Tbsp lemon juice
1/2 c grated Cheddar cheese
1/2 c bread crumbs
1 Tbsp melted butter

Stew chicken; cool and bone.  Steam broccoli until tender; drain

Grease an 11×7 inch casserole.  Place chicken on the bottom, broccoli on top.  Combine mayonnaise, soup, curry powder and lemon juice.  Pour over broccoli.  Sprinkle with and mixture of cheese and bread crumbs combined with butter.  Bake in 350 degree oven for 30 minutes.  Serve with a good French or Italian bread.

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Tired of Turkey yet?  Still have a little left over?  I know I am and I do!   Truefully if I don’t see another turkey for a couple of months that will be all right with me.

So on that theme I had to come up with some recipes for the leftover turkey.  There are tons of them out there, but this one I have made before with chicken, so why not use the turkey instead?   The guys in my house (of which there are many) loved it.  I hope you will too!

Ingredients

* 8 No-boil (oven ready) lasagna noodles
* 1 Meyer lemon or lemon
* 4 small skinless, boneless chicken breast halves, halved crosswise
* 1 cup garlic-stuffed or pitted green olives
* 1 cup ricotta cheese
* Fresh Rosemary (optional)

Directions

1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.

3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microwave on 100 percent power (high) for 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Happy Holidays!

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Anyone who has read any of my recipes knows that I am a huge Paula Deen fan.   It is not just her personality, but her comfort food that draws me to her recipes.   Now everyone knows that chocolate is a woman’s best friend.   Forget everything you have heard in the past…it is chocolate.

Here is a recipe of Paula’s that will make you drool with a chocolate high!   I did make a change with mine though when I made it, because I am not a huge Toffee fan, I substituted Caramel.   Yummy!
Ingredients:

* 1 (17.6-ounce) package brownie mix with walnuts
* Vegetable oil cooking spray
* 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Directions

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

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Last year I made a post on the joys of homemade Ice Cream.  My husband had received an ice cream maker as a gift and since that time the Ice Cream literally is flowing in my home.

I love Ice Cream and some of the concoctions he has come up with are delicious…others not so good.

Summertime is a perfect time to make ice cream with the kids (or without).   Knowing what goes into your Ice Cream is half the battle towards enjoying old favorites.   Here are one of the more popular ice cream recipes:

CHOCOLATE BANANA

3 eggs

1 cup sugar

2 oz bittersweet chocolate

2 cups table cream (18% milkfat)

1 1/2 cups milk

6 tablespoons cocoa powder

1 tablespoon vanilla extract

3 over-ripe bananas

Juice of 1 lemon

Beat eggs lightly

Beat sugar in to eggs

Melt chocolate in milk and cream

When chocolate partially melted, stir in cocoa powder.

Continue stirring chocolate/cream mixture until hot but not quite boiling

Stir hot chocolate/cream mixture in to eggs.

Stir in vanilla extract.

Cool.

When ready to make, mash bananas and lemon juice together

Make chocolate mixture in ice cream maker.

Just before ready, add banana mixture.

Note: Use good quality, *very* ripe bananas. Otherwise your ice cream will have a strange flavor.

For more great Ice Cream recipes download this ebook for free: 131 Ice Cream Maker Recipes

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