Thursday, July 31, 2008
Friday, July 18, 2008
4 (or 2-3 large) boneless, skinless chicken breast halves
1 lb broccoli florets, cooked
1 can cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded cheddar cheese
1 cup dry stuffing mix
1. Preheat oven to 350 degrees.
2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
3. In a small bowl, mix together the soup and mayonnaise. Set aside. In a 9X13 inch baking dish, layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
Serves 4 and very yummy.
Monday, July 14, 2008
Friday, July 11, 2008
A make-ahead tip: you can make the tortilla dough and roll out the tortillas, placing one at a time in between pieces of waxed paper and then in the fridge. When you want to cook them, take them out and pop them on a warmed up grill. They taste so much better than store ones and are better when first cooked.
I haven't taken a picture of it, but will post one as soon as I have one.
Calabasa con Pollo
5 to 6 boneless chicken breasts (can substitute 10-12 chicken tenders) frozen
1 large onion, chopped
1 large butternut squash, peeled and cubed (you can always buy it already cubed at the store)
1 - 15 oz can of diced tomatoes or diced tomatoes with chile
2 cups of frozen or fresh corn
1/2 tsp garlic
1/4 cup cilantro, chopped
Salt and pepper to taste
Place all ingredients in large soup pot. Cover and simmer over low to medium heat for 45 minutes or until chicken is done, stirring occasionally. Serve with hot flour tortillas.
4 cups of flour
1 1/2 tsp to 2 tsp salt
1/2 cup shortening
About 1 1/3 cups of warm water
After mixing salt and flour, cut in shortening until mixture is crumbly (with pastry cutter or fork). Add warm water. Knead well.
Place in bowl, cover and let rest in a warm place for at least 1 hour. Knead again until dough is smooth and glossy. Pinch a small amount of dough and roll until very thin. Keep flipping tortilla as it is rolled to get a round shape.
Cook on top of stove on an ungreased griddle set to medium heat.
Turn tortillas on both sides until lightly brown.
Keep warm in tortilla warmer or fold two pieces of foil together on three sides, put paper towel in foil and place tortillas inside to keep warm.
I HATE wasting food and when we were preparing for a trip a few weeks back, I realized we had 1-2 pieces of three different types of chicken leftover from dinners in the past week. We also had several items that would not wait until we made it home. I didn't feel much like cooking or anything heavy that night, so this fit the bill. It's nothing too exciting, but I guess i hadn't spent much time thinking about making salads as entrees.
a few leftover chicken tenders or slices of ham or salami
(we used marinated ones)
green leaf lettuce
sugar snap peas
anything else you need to use in your fridge that works
My husband and I used different chicken leftovers to top our salads. Prep salad. Cut chicken tenders in slices and heat up in microwave for 25 seconds. Top salad with chicken and drizzle with dressing. It was filling and a great way to get our veggies. It's so simple, it's easy to overlook using leftovers in this way.