Look at what's cookin

My adventure's in feeding my family

Smoky Chicken and Cheesy Potato Casserole May 2, 2012

Filed under: Better Homes and Gardens — kariryerson @ 9:19 am

This was the last of the pre-made meals from Better Homes and Gardens and was the hands down favorite. It actually says to make this meal in a crock pot, which might also be good but we sure did enjoy it the way we made it!

Ingredients:

  • Nonstick cooking spray
  • 10 3/4 oz can condensed cream of chicken with herbs soup
  • 8 oz carton dairy sour cream
  • 6 oz smoked cheddar cheese, chopped (1-1/2 cups)
  • 28 oz package frozen loose-pack diced hash brown potatoes thawed
  • 3 cups chopped smoked or roasted chicken or turkey
  • Crushed saltines

Directions:

Lightly coat the inside of a pan with nonstick spray. In a bowl combine soup, sour cream, cheese, frozen potatoes, and chicken.

Pour into pans and cover with saltines. At this point I freeze. When ready to cook, thaw and back in an oven preheated to 350 for 45-60 minutes until golden.

 

Pork and Green Chiles Casserole April 30, 2012

Filed under: Better Homes and Gardens — kariryerson @ 9:08 am

This was another make ahead meal. We were very excited that one of these were left over since it has all our favorite things, meat beans and chilies. I got the recipe from Better Homes and Gardens.

Ingredients:

  • 1-1/2 pounds boneless pork
  • 1 tbsp cooking oil
  • 15 oz can black beans, rinsed and drained
  • 14-1/2 oz can diced tomatoes
  • 10-3/4 oz can condensed cream of chicken soup
  • 2 4-1/2 oz cans chopped green chili peppers
  • 1 cup quick-cooking brown rice (I used a precooked rice)
  • 1/4 cup water
  • 2 to 3 tbsp salsa
  • 1/2 cup shredded cheddar cheese

Directions:

Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to the skillet.

Stir in black beans, tomatoes, condensed soup, chili peppers, brown rice, water (if using pre-cooked rice omit the water), and salsa. Bring mixture to boiling.

At this point I cover with cheese and freeze. When ready to eat, thaw, bake, uncovered, in a 350 degree F oven for 30 minutes.

 

Hot and Cheesy Chicken Casserole April 28, 2012

Filed under: Better Homes and Gardens — kariryerson @ 8:58 am

This was another recipe from Better Homes and Gardens that I prepped and froze for our visitor. While we liked this, it was decided that it would taste better with something other than broccoli in it.

Ingredients:

  • 3 cups chopped cooked chicken
  • 14 oz package frozen broccoli florets
  • 2 cups cooked rice
  • 1 1/2 cups frozen peas
  • 10 3/4 oz can condensed cream of chicken soup
  • 10 3/4 oz can condensed cheese soup
  • 10 – 10 1/2 oz can diced tomatoes and green chilies
  • 1/2 cup milk
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 cup shredded cheddar cheese
  • 1 cup crushed rich round crackers

Directions:

In large bowl combine everything except cheese and crackers.

Sprinkle crushed crackers evenly over all. Top with cheese. At this point I freeze the casseroles.

When ready to eat, thaw and preheat over to 350. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.

 

Mexican Mac N Cheese April 26, 2012

Filed under: Better Homes and Gardens — kariryerson @ 10:00 am

We went on vacation… again.  With the 4 dogs at home we had my sister in law come stay at the house so I prepped a bunch of meals for her. This time around I split it into smaller pans so that if she didn’t like something she wasn’t stuck with a large pan of it. In the end we had one left over pan of this and so the hubs and I ate and enjoyed it quite a bit. I got my recipe from the Better Homes and Gardens website.

Ingredients:

  • 12ounces dried mostaccioli or rigatoni pasta (3 cups)
  • 1 pound bulk pork sausage
  • 1 cup chopped onion (I had shallots in my fridge so I used those)
  • 1 16 oz jar green medium-hot salsa
  • 2 8 oz package shredded Monterey Jack cheese (4 cups)
  • Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
  • Salsa (optional)

Directions:

Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender.

Drain fat, Return sausage and onion to skillet. Stir in green salsa and pasta.

At this point I topped with cheese and froze.

When ready to read, thaw and preheat the over to 350. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.

 

Basil Chicken in Coconut-Curry Sauce April 16, 2011

Filed under: Better Homes and Gardens — kariryerson @ 3:12 pm

This dish was amazing. I left in all the seeds and veins so I broke a sweat while eating it (I like spicy food not for some reason). It was simple to put together and would work with pork or beef as well. I got this dish from Better Homes and Gardens.

Ingredients:

  • 2 tsp  curry powder
  • 1/2 tsp  cracked black pepper
  • 1/2 tsp  salt
  • 1/4 tsp  chili powder
  • 4 skinless, boneless chicken breast halves
  • 1 tbsp  olive oil
  • 1/2 of a large  red onion, cut into thin wedges (1 cup)
  • 2 fresh jalapeno chile peppers, seeded and finely chopped
  • 5 cloves  garlic, minced
  • 13.5- or 14 oz  can unsweetened coconut milk
  • 1 tbsp  cornstarch
  • 3 tbsp  snipped fresh basil
  • 1 tsp  grated fresh ginger
  • 3 cups  hot cooked rice

Directions:

In a medium bowl combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder. Cut chicken into 1-inch pieces. Add to spice mixture in bowl; toss to coat. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.

Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add onion, jalapeno peppers, and garlic to wok; cook and stir about 8 minutes or until crisp-tender. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken.

Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and the onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice. Makes 4 servings.

 

Oven-Roasted Oriental-Style Pork Ribs April 14, 2011

Filed under: Better Homes and Gardens — kariryerson @ 12:53 pm

Because we don’t have a smoker or a grill, I am always on the lookout for a good oven rib recipe. These were very yummy but I would have boiled them a bit longer so that they would be even more tender (I got a super meaty batch so that might have been why mine didn’t turn out perfect). I made some veggie fried rice to go along with the ribs from Better Homes and Gardens.

Ingredients:

  • 3lbs pork loin back ribs or pork spareribs
  • 3 tbsp apricot-pineapple preserves
  • 1/3 cup catsup
  • 2 tbsp soy sauce
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced

Directions:

Cut ribs into serving-size pieces. Places ribs in a 4-6 quart Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, covered for 20-30 minutes or until ribs are tender; drain.

Meanwhile, for sauce, cut up any large pieces of fruit in the preserves. In a bowl stir together preserves, catsup, soy sauce, ginger, and garlic.

Brush some sauce over both sides of the ribs. Place ribs, bone side down, in a shallow roasting pan. Bake, uncovered, in a 350 over for 15 to 20 minutes or until glazed and heater through. Brush with remaining sauce before serving.

 

Gingersnap Pot Roast April 12, 2011

Filed under: Better Homes and Gardens — kariryerson @ 10:44 am

This turned out just OK. Couldn’t really tell that there were any gingersnaps in it. Super tender because it was cooked in the crock pot all day but it really needed some salt and pepper since it was a bit bland. I got this recipe from Better Homes and Gardens.

Ingredients:

  • 2-2.5lb beef chuck roast
  • 1 tbsp cooking oil
  • 1 cup water
  • 8 gingersnaps, crumbled
  • 2 tbsp red wine vinegar
  • 1 tsp beef bullion granules
  • 1/8 tsp ground red pepper
  • 3 medium sweet potatoes, peeled and quartered
  • 2 medium parsnips, peeled and cut into bite-size chunks
  • 1 bay leaf

Directions:

Trim fat from meat. If necessary, cut roast to fit into 3.5 or 4 quart crockery cooker. In a large skillet, brown roast on all sides in hot oil. Meanwhile, in a small bowl combine water, gingersnaps, vinegar, bouillon granules and red pepper. Place sweet potatoes, parsnips, and bay leaf in cooker. Place meat on top of vegetables. Pour gingersnap mixture over meat.

Cover and cook on low-heat setting for 10-12 hours or on high-heat for 5-6 hours.

Transfer meat and vegetables to a platter. Remove bay leaf. Skim fat from gravy. Stir gravy to combine; ladle over roast and vegetables.