Skillet Green Beans

I have found a recipe for Green Beans that the entire family loves. In fact, they are asking me when I am going to make this recipe again.  The recipe is very simple and comes together quickly.  The ingredients are few -green beans, vinegar, bacon, onion powder, salt and pepper.  As you can see from the ingredients, the  beans get their flavor from the bacon grease, onion powder, and cider vinegar. They are delicious. 

Skillet Green Beans
From My Recipes adapted by From My Southwest Kitchen

Ingredients:

2 pounds  green  beans, trimmed
4 thick hickory-smoked bacon slices, cut crosswise into 1/4-inch-thick pieces
1 teaspoon onion powder
2 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper

Directions:

1. Cook green beans in boiling salted water to cover  4 to 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Cook bacon in a large skillet over medium heat 5 to 6 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

3. Add the green beans to the skillet.  Sprinkle with the onion powder and stir.  Stir in  the vinegar.  Increase heat to medium - high and sauté the green beans for 5 minutes or until hot.  Add salt and pepper to taste.  Toss with reserved bacon and serve.

Serves 6

Chicken Fettuccine Alfredo

Pasta.  One of my favorite dinners to make.   It is delicious, easy, budget friendly,  versatile, and can easily feed a crowd.  This recipe has pasta coated in a creamy cheese sauce with tender bites of chicken.  A meal your family is sure to enjoy.


Chicken Fettuccine Alfredo
From Food Network

Ingredients
Kosher salt
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Directions

1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
2. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
3.Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

4. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Serves 4

Crescent Taco Ring

I  love quick dinners that come together with little effort.  I can take my family's favorite dinners and add a little twist with little effort or cost and create a whole new meal.   The recipe below is one of those meals.  It combines taco ingredients with crescent rolls to make a tasty meal.

 You begin by preparing the taco filling.  Next, you arrange the crescent rolls on a baking sheet lined with parchment paper in a circular manner.  Place the taco filling  on the crescent rolls and  fold  over the filling.  Top with additional cheese and bake until golden brown.  Let cool for a few minutes and serve.


Crescent Taco Ring
From Pillsbury

Ingredients

1 lb ground beef
1 package (1 oz) taco seasoning mix
1/2 cup water
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz each)  refrigerated crescent dinner rolls
Cheddar  cheese for sprinkling over wreath
Shredded lettuce, avocados, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Directions

1.  Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
2.  Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
3.  Spoon beef mixture on the half of each triangle closest to center of ring.
4.  Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it.  Repeat around ring until entire filling is enclosed (some filling might show a little).  Sprinkle with additional cheddar cheese.
5.  Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Serves 6

Lara's Tender Gingersnaps

I am going to post one more cookie recipe.  I made these delicious ginger cookies over the holidays but did not have time to post the recipe.   Like many of you, time flew by and I have been trying to catch up ever since.

I ran across this recipe on the Taste of Home website.  I love ginger cookies.  These cookies have a nice soft center.  The recipe is easy and simple to follow - just be sure you give yourself enough time in your baking for the refrigeration of the cookie dough.  The dough needs to be refrigerated for at least 2 hours.  Once the dough is removed from the fridge, scoop the dough, roll into balls and roll in sugar.  Place on a cookie sheet and bake.

When the cookies are done remove from the oven and let them cool.  The result is a delicious soft cookie with a slightly crisp edge.

These cookies are great anytime.

Lara's Tender Gingersnaps
From Taste of Home

Ingredients:

1 cup packed brown sugar
3/4 cup butter, melted
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar

Directions

In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.

Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks.

Makes about 3 dozen cookies

Green Chili Stew

Green Chili Stew is one of my all time favorites.   I never tire of it.  Maybe it is the green chili  that we love so much here in New Mexico.  This stew is a  combination of ground beef, potatoes, green chili, tomatoes, and spices.  All of these ingredients are simmered together to create a delicious and satisfying stew.   Serve with a flour tortilla and you have a satisfying meal. 



Green Chili Stew

Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
1 packet (1-ounce) taco seasoning
3 garlic cloves, minced
4 cups beef broth
1 (14.5 ounce) crushed tomatoes
1 cup diced green chilies
2 cups peeled potatoes, diced
2  teaspoons ground cumin
2  teaspoons dried Mexican oregano
1 teaspoon salt
1/4 teaspoon black pepper

Directions:
1.  In a Dutch Oven heat the oil and add the  ground beef.  As the beef is browning, break it up into small pieces. When beef is cooked remove to a plate lined with a paper towel.  Wipe out Dutch oven and place meat back in the Dutch Oven.  Sprinkle the taco seasoning over the ground beef and stir until the meat is covered.
2. Add the remaining ingredients to the Dutch Oven and stir to combine.  Bring to boil.   Cover and reduce heat.  Simmer for 45 minutes.
3. Taste and re season if  necessary.  Serve.

Serves 6-8



 

Chewy Sugar Cookies

Christmas time is here and at my house that means lots of holiday baking.  There is something about baking during the holidays that is extra special.  Sharing with family and friends, co workers, cookie exchanges, enjoying the treats you ban yourself from all year -  just to name a few.

This recipe is for a delicious chewy sugar cookie. It is a drop cookie.  The dough consists of your traditional cookie ingredients plus cream cheese.  The  dough a little softer so you have to handle the dough gently and briefly.    The result is a sweet tender sugar cookie.

Chewy Sugar Cookies
From Cook's Country Magazine

Ingredients:

2 1/4 cups (11 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract

Directions:

1. Adjust oven rack to middle position and heat over to 350 degrees.  Line 2 rimmed baking sheets with parchment paper.  Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
2. Place 1 1/2 cups sugar and cream cheese in large bowl.  Place remaining 1/3 cup sugar in shallow dish and set aside.  Pour melted butter over sugar and cream cheese and whisk to combine (some lumps of cream cheese will remain but will smooth out later).  Whisk in oil until incorporated.  Add egg, milk, and vanilla and whisk until smooth.  Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
3. Divide dough into 24 equal pieces, about 2 tablespoons each.  Using your hands, roll dough into balls.  Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheets, 12 balls per sheet.  Using bottom of drinking glass, flatten balls to 2 inches in diameter.  Sprinkle top of cookies evenly with 4 teaspoons of sugar remaining in shallow dish ( 2 teaspoons per sheet); discard any remaining sugar.
4. Bake cookies 1 sheet at a time until edges are set and just beginning to brown, 11 to 13 minutes, rotating sheet halfway through  baking.  Let cookies cool on sheet for 5 minutes, then transfer to wire rack.  Let cookies cool completely before serving.

Makes 24 cookies

Snickerdoodles

It is that time of year again.  Christmas baking time which translates to lots and lots of  cookies.  The first cookies of the season I seem to make are Snickerdoodles.  I just love them and when I find recipe for them I need to make it.  This recipe is no exception.

I love the soft chewy texture of Snickerdoodles with a slight crisp edge.  The overall light cinnamon sugar flavor of the cookie makes it the quintessential Christmas Cookie.  A truly delicious cookie in my opinion.



Snickerdoodles

Pioneer Woman
Prep: 15 Minutes Level: Easy
Cook: 9 Minutes Serves: 20
Ingredients

2-1/2 cups All-purpose Flour
2 teaspoons Cream Of Tartar
1 teaspoon Baking Soda
3/4 teaspoons Salt
1 cup Unsalted Butter, Softened
1-3/4 cup Granulated Sugar, Divided
2 Large Eggs
1 Tablespoon Ground Cinnamon

Preparation

Preheat the oven to 400ºF and line several baking sheets with parchment paper.

In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream butter and 1 ½ cups sugar together until light and fluffy, about 3–5 minutes. Then beat in eggs and scrape the bowl. Turn mixer on low and slowly add flour mixture until well combined.

Mix remaining ¼ cup sugar and cinnamon together in a small bowl. Use a 1 ½ tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.

Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 8–9 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving.