I made a new concoction this weekend. I don't really have a name for it... It just sounded good together so I tried it and it was a hit...
2 lbs of bonless skinless chicken (dark or white meat your choice.)
1 (14 oz) can black beans (rinsed)
1 (12 oz) can shoepeg corn (drained)
1 jar of your favorite picante sauce ( i used mild, but should of gone a litte spicer.)
Cut chicken up into bite size pieces. Place all ingredients into your slow cooker, turn on low, and let cook for 6 to 8 hours.
I served this over brown rice, and it was wonderful!
Monday, August 15, 2011
Thursday, July 21, 2011
Marci's Cheesecake
Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablesppons of melted butter
Mix together and press into the bottom of a 9 inch spring form pan. Bake at 325 degrees for 10 minutes. Let cool while making the filling. (Note: I double the crust because I like a thicker crust.)
Filling
4 - 8 oz pkgs cream cheese
1 cup sugar
3 tablespoons of flour
4 eggs
1 cup sour cream
1 tablespoon vanilla
Mix together cream cheese, sugar and flour until nice and fluffy. Blend in eggs 1 at a time, making sure each egg is completely incorporated before adding the next. Blend in sour cream and vanilla. Pour into pan. Bake at 450 degrees for 10 minutes, then reduce temp to 250 and bake for 1 hour.
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablesppons of melted butter
Mix together and press into the bottom of a 9 inch spring form pan. Bake at 325 degrees for 10 minutes. Let cool while making the filling. (Note: I double the crust because I like a thicker crust.)
Filling
4 - 8 oz pkgs cream cheese
1 cup sugar
3 tablespoons of flour
4 eggs
1 cup sour cream
1 tablespoon vanilla
Mix together cream cheese, sugar and flour until nice and fluffy. Blend in eggs 1 at a time, making sure each egg is completely incorporated before adding the next. Blend in sour cream and vanilla. Pour into pan. Bake at 450 degrees for 10 minutes, then reduce temp to 250 and bake for 1 hour.
Wednesday, April 20, 2011
Beef with Peppers
This is the most amazing asain dish EVER...
It's got a slight kick to it, but it's wonderful...
1 box of rice noodles
1 1/2 to 2 lbs of Flank steak, sliced very thin against the grain.
1/2 cups low sodium soy sauce
3 Tablespoons beef broth
2 Tablespoons packed brown sugar
1 Tablespoon minced fresh ginger
2 cloves of garlic, minced
1 teaspoon red chile paste or a few dashes of red chile oil
2 Tablespoons Canola Oil
1 whole medium yellow onion, sliced
2 whole red bell peppers, cored and sliced into rings
1 Tablespoon diced fresh Jalapeno (or 1 teaspoon hot pepper sauce)
Red pepper flakes, for sprinkling
Mix together soy sauce, beef broth, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken.
Cook rice noodles according to package directions, then toss together, with meat and vegetables. Add very hot water if needed to thin.
It's got a slight kick to it, but it's wonderful...
1 box of rice noodles
1 1/2 to 2 lbs of Flank steak, sliced very thin against the grain.
1/2 cups low sodium soy sauce
3 Tablespoons beef broth
2 Tablespoons packed brown sugar
1 Tablespoon minced fresh ginger
2 cloves of garlic, minced
1 teaspoon red chile paste or a few dashes of red chile oil
2 Tablespoons Canola Oil
1 whole medium yellow onion, sliced
2 whole red bell peppers, cored and sliced into rings
1 Tablespoon diced fresh Jalapeno (or 1 teaspoon hot pepper sauce)
Red pepper flakes, for sprinkling
Mix together soy sauce, beef broth, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken.
Cook rice noodles according to package directions, then toss together, with meat and vegetables. Add very hot water if needed to thin.
Pimento Cheese Spread
1 1/2 cups shredded processed American cheese ( I use Velveeta Cheese)
4 ounces cream cheese, softened
1/2 cup real mayonnaise
1 - 2 ounce jar chopped pimentos
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 dash garlic powder
Directions: Mix all together and refrigerate for at least 1 hour before serving.
4 ounces cream cheese, softened
1/2 cup real mayonnaise
1 - 2 ounce jar chopped pimentos
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 dash garlic powder
Directions: Mix all together and refrigerate for at least 1 hour before serving.
Chicken Spaghetti
2 cups Cooked Chicken
3 cups dry spaghetti
1 can cream of mushroom soup
1 can cream chicken soup
2 cups Sharp Cheddar Cheese
1 medium bell pepper chopped fine
1 small onion, chopped fine
1 jar (4 ounce) diced Pimentos, drained.
2 cups of reserved chicken broth from pot.
1 teaspoon Lawry's seasoned salt
1/4 teaspoon Cayenne Pepper
1 cup Sharp Cheddar Cheese
Cook chicken and debone to make 2 cups. ( I add the whole chicken, no sense in wasting meat.) Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup of sharp cheddar.
Place mixture in casserole pan and top with remaining cheddar. Cover and freeze up to 6 months, cover and refrigerate up to 2 days, or bake immediately: 350 degrees for 45 minutes until bubbly. Uncover the last 15 minutes of baking time so the cheese on top starts to brown.
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