Cajun Stroganoff

Cajun Stroganoff

My own creation, adapted from a recipe given to me by Tracy Booker

1 lb steak (any ole steak will do)

Creole/Cajun seasoning (we love Tony Chachere’s)

2 cans (10 1/2 ounce) condensed french onion soup, undiluted

1 cup beef gravy

2 cans (4 ounces) mushroom stems and pieces, drained

2 Tbsp all-purpose flour

2 Tbsp water

Sour cream

Hot cooked noodles

Season beef with Cajun seasoning to taste. In a large skillet, fry meat over medium heat until desired doneness. You may need to add a little butter to the skillet. Slice meat and return to pan. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for five minutes.

In a small bowl, combine flour and water until smoother: stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream to taste (usually about 1 cup) Serve over hot cooked noodles. If you like things really spicy, slice beef, then season with Creole, then cook.

Pioneer Woman's Favorite Enchiladas

PW’s Favorite Enchiladas

From Pioneer Woman

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Chicken and Artichoke Pasta

Mmmm...this is sooooo good! Mushrooms, tomatoes, artichokes...perfection! The rest of the family would have liked it too, except for one thing - it had mushrooms, tomatoes, and artichokes in it.

*sigh*

I think I'm in the wrong family...

Chicken and Artichoke Pasta

from Sinple and Delicious magazine

5 ServingsPrep/Total Time: 30 min.

4 cups uncooked bow tie pasta

1 pound chicken tenderloins, cut into 1-inch pieces

2 tablespoons olive oil, divided

1/2 pound sliced fresh mushrooms

1/2 cup chopped green onions

2 tablespoons white wine or chicken broth

1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained

1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained

1/4 teaspoon salt

2 teaspoons cornstarch

2 teaspoons cold water

1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil

1/2 cup shaved Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large

skillet, saute chicken in 1 tablespoon oil until no longer pink.

Remove and keep warm.

In the same skillet, saute mushrooms and onions in remaining oil

until tender; add wine stirring to loosen browned bits from pan.

Reduce heat to medium. Stir in the tomatoes, artichokes, salt and

chicken. Cook and stir for 4-5 minutes or until heated through.

Combine cornstarch and water until smooth. Gradually stir into pan.

Waffles

I think this is from Don't Panic...Dinner's in the Freezer

This is a great recipe to make in bulk and freeze. This is a double batch, so you can make half while your family is small and increase it with your family. I make it in my KitchenAid stand mixer. After they’re cooked, freeze in sandwich bags, then pop them in the toaster for a quick breakfast and an inexpensive alternative to Eggos. This time I used 5 cups white whole wheat flour and 1 cup flax meal. We'll see how that goes.

6 cups flour (I use 2 cups whole wheat flour, 1 cup flax meal, and 3 cups all-purpose flour)

3 Tbs. + 1 tsp. baking powder

2 tsp. salt

2 Tbs. sugar

8 large eggs

4-1/2 cups milk

1 Tbs. vanilla

1-1/3 cup vegetable oil or butter (melted)

Measure dry ingredients into a large mixing bowl. In another bowl, beat eggs on high speed for 1 minutes. Add milk and vanilla. Add this mixture to the dry ingredients (I do the opposite, and add them to my KitchenAid bowl – it depends on the size of your bowl). Beat on medium speed about 1-1/2 minutes until well blended. Slowly add oil or butter and beat on low speed until blended (I have to do this step by hand to incorporate the oil.). Heat waffle iron and brush lightly with cooking oil or spray. Pour about ½ cup batter in waffle grids (the original recipe said ½ cup in each grid, but I lost most of the batter out the sides!). Fir my waffle iron, I cook them 4 minutes to eat that day, or 3 minutes to freeze. The original recipe says it is good for pancakes, too. Adjust the milk ratio, depending on the type of pancake you like – thick (use less milk) or thin (use more milk).

Beef 'n Bean Enchiladas

Beef ‘n’ Bean Enchiladas
from Quick Cooking magazine

3 Tbs. flour
1 tsp. salt, divided
1/4 tsp. paprika
1-1/2 c. milk
1 can (10 oz.) enchilada sauce
1 c. shredded cheddar
1 can (2-2/1 oz.) sliced olives, drained
3/4 lb. ground beef
1 medium onion, chopped
1 can (9 oz.) bean dip
1 can green chilies
1/8 tsp. pepper
1 large tomato, seeded and diced
9 corn tortillas (6 in.), warmed

Combine flour, 1/2 tsp. salt, paprika, milk, and sauce until smooth. Microwave, uncovered, on high for 2 minutes; stir. Cook 4-5 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
Cover and microwave beef and onion on high for 5 minutes or until meat is no longer pink; drain. Stir in bean dip, chilies, pepper and remaining salt. Spoon about 1/3 c. meat mix and 1 Tbs. tomato down center of each tortilla; roll up tightly.
Place enchiladas seam side down in and ungreased 11x7 microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 10 minutes or until bubbly around edges, rotating dish twice.
(This recipe uses an 850-watt microwave)

To Die for Croak Pot Roast

To Die For Crock Pot Roast
found somewhere on the internet...

1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water

Place roast in crockpot. Mix all three envelopes and sprinkle on top of roast. Pour water in the bottom of the crockpot. Cover and cook on low 6 to 7 hours.Note: Can use half of seasoning packages without jeopardizing the taste. Also you can add more water at end for more gravy.

My note: I always double the gravy mix, then add some water at the end. The veggies have a nice coating on them, but it's nice to have extra for when you smoosh the potatoes!

Parmesan-Crusted Chicken in Cream Sauce

Parmesan-Crusted Chicken in Cream Sauce
from Kraft Food and Fun magazine

I usually double the sauce - it is so yummy!!

Prep Time: 15 min Total Time: 30 minMakes: 4 servings
2 cups MINUTE Brown Rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. vegetable oil
1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread

COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice.

Pumpkin Pie Bites

I made these this weekend and WOW! Super yummy. They were supposed to be for ABF. I glanced at the recipe on my way to the grocery store and said to myself, "Hmm...mini pumpkin pies. I have pumkin and the basics, so all I need is pie crust." If I had actually READ the recipe I would have known I was missing the cream cheese. I still made them for SNL (Sunday Night Live small group). I'll post pictures later...

Note: I did not drizzle with chocolate. I used canned whipped cream instead! And you're shiny if you use the Wilton comfort grip pumpkin cookie cutter.

Pumpkin Pie Bites
from Bakerella (another of my heroes...)

Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar1 cup canned pumpkin
3 eggs, divided
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags
Preheat oven to 350 degrees. Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Apply egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

Blueberry Baked French Toast

I made this yesterday for our ABF (Sunday School) snacks. It is to die for!!!!


Blueberry Baked French Toast
from The Pioneer Woman (my hero....)

1 Family Size Bag Stacy’s Pita Chips – Simply Naked (Unfortunately, the family size bag is no longer available, but it was 10 ounces. Just get the Godzilla-sized bag at Sam's)
7 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
2 tablespoons vanilla extract

6 oz fresh blueberries

1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar (use a little more)
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) butter

Grease 9 x 13 inch baking pan with butter. Pour in bag of pita chips and arrange evenly.In a bowl mix together eggs, milk, cream, sugar, and vanilla.Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight, or at least six hours.

Preheat oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries over the top.
Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture.
Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed.
Bake for 35 to 45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy.
Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm.

BBQ Chicken Pizza

I just use the crust recipe and add pizza sauce, mozzarella, and pepperoni. Creative, huh?

BBQ Chicken Pizza
Valerie Chouinard

You can bake this in your oven or try it on the grill. Just don’t grill it on a baking stone! We broke one that way.
Pizza crust
1 package yeast (1 Tbs.)
1 c. warm water
1 Tbs. Sugar
1 tsp. Salt
2 Tbs. Oil
2 ½ c. flour
Dissolve yeast in water and let sit a few minutes. Stir in last 4 ingredients. Dough will be sticky. Let dough rise in bowl 10-15 minutes. Put dough on a greased pizza pan and spray dough with cooking oil spray. Press out to desired thickness. Let rise another 10-15 minutes. Bake crust alone for 5 min. at 400°.
BBQ Chicken Topping
2 to 3 c. cubed cooked chicken (leftover grilled chicken gives the best flavor)
½ - ¾ c. BBQ sauce (We like Curley’s)
½ c. chopped green pepper
2 c. Monterey jack cheese
Combine first 3 ingredients. Spread over crust. Top with cheese. Bake 15-18 minutes or until crust is golden and cheese is slightly browned.

Garlic Lime Chicken

Garlic Lime Chicken
from Leanne Ely (a lady on the web, but I can't remember her website...)

1 tsp. salt
1 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
6 boneless chicken breast halves
2 Tbs. butter
2 Tbs. olive oil
1/2 cup chicken broth
4 Tbs. lime juice

In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Taco Soup

Taco Soup

I think someone gave this recipe to my mom, who then gave it to me...

2 lbs. hamburger

1 onion

1 can pinto beans,16 oz., drained

1 can red beans,16 oz., drained

1 can whole kernel corn,16 oz., drained (I use a bag of frozen)

2 cans stewed tomatoes, 16. oz.

1 can Ro-tel

3 cups water

1 pkg. taco seasoning

1 pkg. dry Hidden Valley Ranch dressing

Brown hamburger and onion together; drain. Mix all ingredients and heat. Serve with shredded cheese, sour cream, Fritos, and/or lettuce. Freezes well.

Creamed Chicken

Creamed Chicken
probably from a Quick Cooking magazine, but I can't remember...

Cubed or shredded chicken breast (about 2 cups)
vegetable oil
2 cans cream of chicken soup
2 c. water
1/2 tsp. salt
pepper to taste
1 c. sour cream

In a large skillet, saute chicken in oil until no longer pink. Stir in soup, water, salt and pepper. Bring to a boil. Remove from heat and stir in sour cream (you can heat it through if needed). Serve over rice.

BBQ Pork Sandwiches

BBQ Pork Sandwiches
from someone on the Taste of Home forums...

4-5 lbs. pork roast (pork shoulder or pork butt)
1 pkg. dry onion soup mix
2 c. water
BBQ sauce

Place meat, water, and soup mix in crockpot. Cover and cook overnight or 8-12 hours on low. Drain. Remove fat and bone from meat. Shred meat and place back in crockpot. Add BBQ sauce (I sometimes dilute it if it's really thick). Cover and cook an additional 1-2 hours on high or 4-6 hours on low (I sometimes just do this in a pot on the stove if I've cooked the meat on another day). Serve on hamburger buns or the rolls of your choice.