Tuesday, May 26, 2015

Chicken Noodle Casserole


What smells so good?  That was my daughter's question as she arrived home from work.  I informed her it was Chicken Noodle Casserole.  And yes, dinner was almost ready.  

This  casserole is  great tasting comfort food.   The major ingredients are chicken, vegetables, sauce, and noodles.  In this recipe, tender chicken is coated in a delicious cheesy sauce.  To the sauce, add some carrots, onions, and peas.  Stir in some cooked egg noodles and your casserole is almost ready  for the oven.  Pour the mixture into a baking dish and add a crunchy  topping of Ritz crackers. Bake in a 425 F degree oven for about 15 minutes or until the casserole is bubbly.  Let cool for 10 minutes and serve.   

There is deliciousness in every bite.  A great dish for family/friends.


This recipe is from"Cook's Country" magazine and serves 8.


Chicken Noodle Casserole
Ingredients:
8 ounces wide egg noodles
Salt and pepper
1 tablespoon vegetable oil
8 ounces white mushrooms, trimmed and chopped
1 red bell pepper, stemmed, seeded, and chopped fine
1 onion, chopped fine
1 carrot, peeled and chopped fine
1 1/2 teaspoons minced fresh thyme
3 tablespoons cornstarch
3 cups chicken broth
1 (12-ounce) can evaporated milk
1 pound boneless, skinless chicken breasts, trimmed and halved lengthwise
1 cup (4-ounces) cheddar cheese shredded
1 cup (4-ounces) American cheese, chopped
1 1/2 cups frozen peas
20 Ritz Crackers, crushed coarse

Directions:
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees.  Bring 2 quarts water to boil in Dutch oven.  Add noodles and 1 1/2 teaspoons salt and cook until just al dente, about 3 minutes.  Drain noodles in colander and rinse under cold running water until cool, about 2 minutes.  Drain again thoroughly and set aside.
2. Heat oil in now-empty pot over medium-high heat until shimmering.  Add mushrooms, bell pepper, onion, carrot, and 1/4 teaspoon salt and cook until beginning to brown, 5 to 7 minutes.  Stir in thyme and cook until fragrant, about 30 seconds.  Transfer to bowl.
3. Whisk cornstarch together with 3 tablespoons broth in small bowl; set aside.  Combine evaporated milk and remaining broth in now-empty pot and bring to boil over high heat.  Add chicken, reduce heat to medium-low, and cook until chicken registers 155 degrees, 8 to 10 minutes.  Transfer chicken to plate.
4. Whisk cornstarch mixture into sauce, return to boil, and cook until thickened, about 1 minute.  Remove pot from heat and whisk cheddar and American cheeses into sauce until smooth.  Shred chicken into bite-size pieces using 2 forks.  Stir peas, shredded chicken, noodles, mushroom mixture, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce until combined.
5. Transfer mixture to 13 by 9-inch baking dish and top with crackers.  Bake until golden brown and bubbling, about 15 minutes.  Let casserole cool on wire rack for 10 minutes.  Serve.

Serves 8





Friday, May 22, 2015

Chai Tai Beverage


I have been working out in the garden this past week to get things planted and looking nice.  Being outdoors, I like to have something cool to drink.  Usually, I have some lemonade or some iced tea or coffee.  Today, I made myself a Chai Tai beverage that I found in Family Circle magazine.  I made a few changes to the original recipe.  I kept the same ingredients but added a tablespoon of chia seeds and honey.   The result was a refreshing hydrating beverage that had the taste of bananas complimented by  cinnamon with a hint of cloves and cardamom.   The dates and chia seeds added an interesting and flavorful texture to the drink.


Chai Tai
From Family Circle Magazine Adapted From My Southwest Kitchen



Ingredients:
1 cup vanilla soy milk
1 tablespoon chia seeds
1 cup coconut water
1/4 cup chopped pitted dates
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
Pinch ground cloves
Pinch salt
2 medium frozen bananas sliced
1 cup ice cubes

Directions:
1. Soak chia seeds in the vanilla soy milk and the dates in coconut water for 30 minutes.
2.  Place all of the ingredients in a blender and puree on high for 30 to 60 seconds, until smooth and creamy.

Makes 2 servings

Just a Quick Note:  I wanted to let you know I am now a member of Yummly.  You will see a YUM button on my recipes.  Click and you will be able to save your favorite recipes.  Thanks

Tuesday, May 19, 2015

Peanut Butter Banana Smoothie


Smoothies are a favorite warm/hot weather beverage at my house.  We drink them for breakfast, snacks, swimming team practice, etc.  We have old favorites and are always willing to try new ones.   Today, I am trying two new ingredients in my smoothies.  Peanut butter powder and chia seeds.   I have been seeing peanut butterpowder in the stores and have read different recipes using it.  It sounds interesting.   Chia seeds are my latest health kick.  I am using them every way I can think of.  Oatmeal, smoothies, our favorite juice - I just add 1 tablespoon chia seeds, stir and let sit for 30 minutes, soy milk, - you get the idea.

In this recipe, I used both peanut butter powder and chia seeds. Note:  I let the chia seeds soak in the soy milk for about 30 minutes before I made the smoothie.  Like all smoothies, I put everything in the blender and gave it a whirl.  Again, another incredible smoothie.  Rich, creamy, with a very light nutty flavor.


Peanut Butter Banana Smoothie

Ingredients:

1 cup  vanilla soy milk
1 tablespoon  chia seeds
1 frozen banana,thawed lightly, peeled and cut into chunks
1 tablespoon Peanut Butter Powder
1 tablespoon honey
1 teaspoon vanilla extract

Directions:
1. Stir chia seeds into the soy milk.  Let them soak for 30 minutes.
2. Place all ingredients in a blender and blend until smooth.  Serve.

Makes 2 smoothies




Friday, May 15, 2015

Easy Shrimp Casserole



I go through stages it seems when I cook.  I do a lot of crock pot recipes, one dish recipes, skillet dinners - you get the idea.  Lately, I have been fixated on skillet dinners.  They are quick, easy, tasty and budget friendly.

Today's recipe is for a Shrimp Casserole.  It is extremely easy to make and tastes wonderful.  Rice is coated in a mild tasting shrimp sauce (cans of cream of shrimp soup) with some green peppers, onions, and seasoning.  Add some shrimp, sprinkle with cheese and breadcrumbs.  Bake for about 25 minutes and you have a very satisfying and delicious meal.  I made only one slight modification to the recipe in the preparation area.  Instead of putting the ingredients in a baking dish, I just used my large - 12-inch diameter, 2.5-inches depth oven proof skillet.    I cooked everything in the skillet and then transferred it to the oven.  It worked out beautifully.


Easy Shrimp Casserole
From My Recipes

Ingredients
1 1/2 cups uncooked long-grain rice
1 1/2 pounds medium-size raw shrimp
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Cheddar-Colby cheese blend
1/4 cup fine, dry breadcrumbs

Preparation
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
5. Bake at 350° for 25 minutes or until cheese is melted.

*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

Makes 8 servings




Tuesday, May 12, 2015

Maple Cherry Pecan Refrigerator Oatmeal


Breakfast -  a favorite meal of mine.  The problem is at times it gets hectic and breakfast can be reduced to a cup of coffee on the run. However, this recipe is  fast, healthy, and a doable breakfast.  The oatmeal can be served straight from the fridge or heated up in the microwave.

You prepare the oatmeal the night before and put it in the fridge overnight.  In the morning your breakfast is done.  I love this recipe not only because of the convenience but because it is so versatile.

If you don't have dried cherries, substitute cranberries or some other dried fruit.  No pecans, use walnuts.  Not too fond of maple syrup- use honey.  Want to use a nut or a rice milk feel free.  The possibilities are almost endless.


I make my oatmeal in an 8 ounce mason jar.  I put in the oats, some chia seeds, milk, dried cherries, pecan pieces, and some maple syrup in the jar.  I cover with the lid and shake well to combine.  Pop it in the fridge and in the morning my breakfast is done.  I top it with some fresh fruit, stir and enjoy.

This recipe makes 1 serving.


Maple Cherry Pecan Refrigerator Oatmeal

Ingredients:
1/4 cup old fashioned oatmeal
1 tablespoon chia seeds
1/2 cup milk
2 tablespoons dried cherries
1 tablespoon maple syrup
1 tablespoon pecan pieces
Fresh fruit for topping (optional)

Directions:
1. Add the ingredients except for the fresh fruit to an 8-ounce mason jar.  Cover with the lid and shake until com;pined.
2. Place the jar in the refrigerator overnight or for at least 5 hours.
3. Top with some fresh fruit before serving if you wish.

Serves 1





Saturday, May 9, 2015

Avocado Smoothie


As I am writing this post, I am sipping on a wonderful Avocado Smoothie:)  It is so rich and creamy and very revitalizing.  I am a fan of avocados.  I love their buttery texture and their rich creamy taste.  Not only do they taste good - they a good for you.  Loaded with vitamins- at least 20, and minerals like potassium, lutein and folate. A superfood in my book.

Smoothies are easy to make.  Just place your ingredients in a blender and blend until smooth.  Pour and serve.  You can sit and drink it or take it with you.


Avocado Smoothie
From BHG adapted by From My Southwest Kitchen


Ingredients
1 ripe avocado, halved, seeded, and peeled
1 banana
1/4 cup Vanilla Greek yogurt
1 cup orange juice
Honey to taste
1/2 teaspoon ginger
2 cups ice

Directions

1. In a blender combine avocado, banana, orange juice, plain Greek yogurt, honey, and ginger
2. Cover and blend until smooth. Add 2 cups ice; blend until smooth. Taste and add more honey if needed.

Serves 3



Wednesday, May 6, 2015

Skillet Turkey Meatballs With Lemony Rice


It has only been recently that I have convinced my family to try turkey meatballs.  To them, a meatball could not be good unless it was made with beef, pork, or  a combination of the two.  That changed when they ate their first turkey meatball.  Now they just love them and the kids get excited when I saw I am making turkey meatballs.

Today's recipe is a very springy recipe with its' light lemony flavor.  The use of lemon zest really flavors this dish up a notch.  I really liked what it did for the rice.  I could have made a meal of the rice.
The meatballs are also flavored with lemon zest.  In addition to the lemon zest, they are also flavored with some scallions, chopped parsley, salt and pepper.

The meatballs are first browned in a large skillet then removed to a plate.  Add the rice to the skillet and cook about 1 minute.  Add some scallion whites, garlic, and salt and cook about another minute.  Next, you add the broth, lemon juice and remaining lemon zest and bring the ingredients to a boil.  Add the meatballs, cover and cook until the rice is tender and the meatballs are cooked.  I had to cook mine about 30 minutes.

Remove the dish from the heat and let it stand for five minutes.  Sprinkle with some Parmesan cheese and remaining scallions, and parsley.  Serve with a lemon wedge.

A delightful dinner that is easy to prepare and is not lacking in taste.  It is wonderful.



Skillet Turkey Meatballs With Lemony Rice
From Cook's Country Magazine

Ingredients:

2 sliced hearty white sandwich bread, torn into 1-inch pieces
1 1/4 pounds ground turkey
6 scallions, white and green parts separated and sliced thin
1 large egg
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Salt and pepper
2 tablespoons olive oil
1 1/3 cups long-grain white rice
3 garlic cloves, minced
3 1/4 cups chicken broth
1 ounce Parmesan cheese, grated (1/2 cup)

Directions:

1. Pulse bread in food processor to fine crumbs, 10 to 15 pulses; transfer to large bowl.  Add turkey, 2 tablespoons scallion greens, egg, 2 tablespoons parsley, 1 1/2 teaspoons lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until thoroughly combined.  Divide mixture into 20 portions (about 1 heaping tablespoon each).  Roll into meatballs, transfer to plate, and refrigerate for 15 minutes.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.  Cook meatballs until well browned all over, 5 to 7 minutes.  Transfer meatballs to paper towel-lined plate, leaving fat in skillet.
3. Return skillet to medium-high heat and add rice.  Cook, stirring frequently, until edges of rice begin to turn translucent, about 1 minute.  Add broth, lemon juice, and remaining 1 1/2 teaspoons lemon zest and bring to boil.
4. Return meatballs to skillet, cover, and reduce heat to low.  Cook until rice is tender and meatballs are cooked through, about 20 minutes.  Remove from heat and let sit, covered for 5 minutes.  Remove from heat and let sit covered, for 5 minutes.  Sprinkle with Parmesan, remaining scallion greens and remaining 1 tablespoon parsley.  Serve with lemon wedges.

Serves 4