Crockpot Reuben
½ lb. corned beef (chopped)
1 – 16 oz. can sauerkraut (drained)
¾ cup thousand island dressing
1 – 8 oz. bag of shredded Swiss cheese
3 oz. cream cheese (I couldn’t find the small package, so I just used all of the regular size package – I think it was 7 or 8 oz. and it still turned out)
Melt in crockpot and serve with cocktail rye bread.
Friday, May 24, 2013
Wednesday, January 2, 2013
Double Lemon Delight
Small town, community event coming up? Or just in need of a comfort food, this fits the bill.
- Cook lemon pudding with two cups boiling water for 5 minutes
- Add lemon jello at let dissolve (stir); add an additional cup of cool water
- Allow to set slightly and add 8 oz of cool whip, mandarin oranges and crushed pineapple (make sure to drain the fruit)
- Refrigerate and enjoy!
Friday, January 6, 2012
CHICKEN TORTILLA SOUP
Thank you Tracey Clavell for the amazing soup!
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CHICKEN TORTILLA SOUP
• 1 tsp. olive oil
• 2 garlic cloves, minced
• Chopped onion (flavor to taste)
• 2 cups shredded cooked chicken breast
• 1 cup frozen whole kernal corn
• 1 T. chopped, seeded jalapeno pepper
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce (I usually put in more)
• 1/2 - 1 tsp. chili powder
• 2 14 1/2 cans chicken broth
• 1 can diced peeled tomatoes, undrained
• 2 cans of condensed tomato soup, undiluted (I sometimes use 3 cans; I like tomato soup)
• Crushed tortilla chips
• Sour cream
Saute onion and garlic for a couple minutes in the oil. Place all ingredient except the last two into a pan on the stove; bring to a boil. Reduce heat and simmer for 1 hour. Ladle soup into bowls. Top with tortilla chips and sour cream.
Yields 8 servings. Enjoy!
*********************
CHICKEN TORTILLA SOUP
• 1 tsp. olive oil
• 2 garlic cloves, minced
• Chopped onion (flavor to taste)
• 2 cups shredded cooked chicken breast
• 1 cup frozen whole kernal corn
• 1 T. chopped, seeded jalapeno pepper
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce (I usually put in more)
• 1/2 - 1 tsp. chili powder
• 2 14 1/2 cans chicken broth
• 1 can diced peeled tomatoes, undrained
• 2 cans of condensed tomato soup, undiluted (I sometimes use 3 cans; I like tomato soup)
• Crushed tortilla chips
• Sour cream
Saute onion and garlic for a couple minutes in the oil. Place all ingredient except the last two into a pan on the stove; bring to a boil. Reduce heat and simmer for 1 hour. Ladle soup into bowls. Top with tortilla chips and sour cream.
Yields 8 servings. Enjoy!
Friday, November 4, 2011
Creamy White Bean and Vegetable Mash
I found this recipe in the most recent Whole Living magazine in an article about healthy Thanksgiving sides. Anything that uses white beans to up the creaminess ante is good in my book. And not that I was looking for any of these things, but this recipe is vegan, vegetarian and okay for those with special diets or allergies. Its also delicious.
Creamy White Bean and Vegetable Mash
Serves 6
2 T olive oil, plus more for drizzling
1 onion, chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
2 lb Yukon gold potatoes, peeled and sliced into 1-inch cubes
2 cups cooked white beans (1 16 oz can)
Coarse salt & pepper
Heat oil in pan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender. Drain, reserving 1 cup of liquid.
Mash vegetables, adding reserved water to get the consistency you want. Season with salt and pepper, drizzle with oil before serving.
This recipe is as delicious as regular mashed potatoes, but without the extra butter and milk. I dare say its actually more flavorful because of the first step. I used my immersion blender, which I'm sure added to the creamy consistency factor. It tasted like a side dish in a nice restaurant.
For those who care, the nutrition is pretty good too. One serving has 206 calories, 5 g fat (1g saturated), 0 cholesterol, 41 g carbs, 316 mg sodium, 9 g protein, 8 g fiber.
Creamy White Bean and Vegetable Mash
Serves 6
2 T olive oil, plus more for drizzling
1 onion, chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
2 lb Yukon gold potatoes, peeled and sliced into 1-inch cubes
2 cups cooked white beans (1 16 oz can)
Coarse salt & pepper
Heat oil in pan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender. Drain, reserving 1 cup of liquid.
Mash vegetables, adding reserved water to get the consistency you want. Season with salt and pepper, drizzle with oil before serving.
This recipe is as delicious as regular mashed potatoes, but without the extra butter and milk. I dare say its actually more flavorful because of the first step. I used my immersion blender, which I'm sure added to the creamy consistency factor. It tasted like a side dish in a nice restaurant.
For those who care, the nutrition is pretty good too. One serving has 206 calories, 5 g fat (1g saturated), 0 cholesterol, 41 g carbs, 316 mg sodium, 9 g protein, 8 g fiber.
Monday, June 20, 2011
French Dip Sandwiches
This is the easiest recipe ever!
I made this for Father's Day this weekend and it was a smashing success.
- Beef roast (we used an arm roast)
- Can of beer
- Lipton Onion Dry Mix Packet
Once the meat is cooked it literally "pulls apart" and is super moist/delicious. I put the meat in hoagie buns with a piece of Swiss cheese on top. You don't have to, but I put them in the oven to melt the cheese and toast the bread a little. Then serve with the juice "au jour" sauce from the crockpot.
Super easy and it got rave reviews.
I made this for Father's Day this weekend and it was a smashing success.
- Beef roast (we used an arm roast)
- Can of beer
- Lipton Onion Dry Mix Packet
Once the meat is cooked it literally "pulls apart" and is super moist/delicious. I put the meat in hoagie buns with a piece of Swiss cheese on top. You don't have to, but I put them in the oven to melt the cheese and toast the bread a little. Then serve with the juice "au jour" sauce from the crockpot.
Super easy and it got rave reviews.
Friday, April 15, 2011
Glazed Salmon Teriyaki
I can't take credit for this recipe--I had it at Laura's aunt's house a few weeks ago and then made it this past week. It is the best salmon I've ever made.
Glazed Salmon Teriyaki
4 salmon filets, about 6 ounces each
½ cup soy sauce
¼ cup (packed) brown sugar
¼ cup dry sherry or Madeira wine (I used vanilla extract as a substitute)
2 Tablespoon vegetable oil
4 cloves of garlic, minced
1 Tablespoon peeled and minced ginger
Place salmon filets in a bowl (or large resealable plastic bag)
Combine remaining ingredients in a blender. Blend until smooth; pour over fish.
Refrigerate 1 hour, covered if using a bowl. Turning once during the time.
Preheat oven to 450°. Remove fish from sauce and arrange skin side down in glass or ceramic dish or an aluminum foil lined pan.
Place remaining sauce in a small saucepan. Bring to a boil, reduce heat to medium and simmer for 5 minutes to thicken. Stir often so the sauce doesn’t stick and burn. Spoon over salmon and bake basting once, for 10-13 minutes. Bake time will depend on thickness and temperature of the fish.
Glazed Salmon Teriyaki
4 salmon filets, about 6 ounces each
½ cup soy sauce
¼ cup (packed) brown sugar
¼ cup dry sherry or Madeira wine (I used vanilla extract as a substitute)
2 Tablespoon vegetable oil
4 cloves of garlic, minced
1 Tablespoon peeled and minced ginger
Place salmon filets in a bowl (or large resealable plastic bag)
Combine remaining ingredients in a blender. Blend until smooth; pour over fish.
Refrigerate 1 hour, covered if using a bowl. Turning once during the time.
Preheat oven to 450°. Remove fish from sauce and arrange skin side down in glass or ceramic dish or an aluminum foil lined pan.
Place remaining sauce in a small saucepan. Bring to a boil, reduce heat to medium and simmer for 5 minutes to thicken. Stir often so the sauce doesn’t stick and burn. Spoon over salmon and bake basting once, for 10-13 minutes. Bake time will depend on thickness and temperature of the fish.
Wednesday, February 9, 2011
Chicken and Mushroom Marsala from Smitten Kitchen
We have a sick kid at home and couldn't attend the dinner we were invited to last night. This left me to come up with a meal from ingredients we already had around the house. I love Smitten Kitchen and knew to expect greatness but this was even better than that. This was outstanding!
I should add that I didn't have Marsala so I substituted with some Pinot Noir. I would think you could use mostly any wine, red or white, and come up with a fabulous dish.
Give it a try!
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