1 Rotisserie chicken
3 cans chicken broth
2 c chopped celery
2 c chopped carrots
1 c half & half
3 Tbsp corn starch
Noodles
Tear the chicken meat into pieces. Set aside. In a large saucepan, add broth plus 3cans of water, carrots, and celery. Boil until carrots are soft. (15 minutes)
Add noodles and cook until al dente. Pour 1/2 cream into bowl with cornstartch and mix until dissolved. Pour into soup and stir until thickened. Add remaining cream and chicken.
Tuesday, January 26, 2010
Kelsey's Sausage Dip (aka Tom's dip)
We have made this three times this month. It is a winner.
Cook and drain 1 pkg Jimmy Dean sausage
Add 1 pkg cream cheese
Once blended, add 1 can of Ro-tel
Serve with crackers or chips.
By posting this, I have already made someone's day.
Cook and drain 1 pkg Jimmy Dean sausage
Add 1 pkg cream cheese
Once blended, add 1 can of Ro-tel
Serve with crackers or chips.
By posting this, I have already made someone's day.
Sarali's French Bread
2 1/2 warm water
2 pkgs yeast (2 Tb)
3 Tbsp suga1 Tbsp salt
3 Tbsp oil
6-7 c flour
1 egg
In a mixing bowl, combine water, yeast, & sugar. Let sit until dissolved. Add, salt oil, & half the flour. Mix until smooth. Gradually add the rest of the flour until it forms a stiff dough. Let rise for 45 minutes. Form into loaves. Cut slashes across bread. Whip egg and brush across bread. Put directly into oven and cook for 20 minutes at 375. Makes 2 loaves. This will be your go to dinner bread. Yum!
2 pkgs yeast (2 Tb)
3 Tbsp suga1 Tbsp salt
3 Tbsp oil
6-7 c flour
1 egg
In a mixing bowl, combine water, yeast, & sugar. Let sit until dissolved. Add, salt oil, & half the flour. Mix until smooth. Gradually add the rest of the flour until it forms a stiff dough. Let rise for 45 minutes. Form into loaves. Cut slashes across bread. Whip egg and brush across bread. Put directly into oven and cook for 20 minutes at 375. Makes 2 loaves. This will be your go to dinner bread. Yum!
Saturday, January 23, 2010
Chili's Southwestern Eggrolls
1 skinless chicken breast
1 Tbsp oil
2 TB minced red bell pepper
2 TB minced green bell pepper
2 TB minced green onion
1/3 cup frozen corn
1/4 cup black beans
(drained & rinsed)
2 TB diced jalapeno pepper
1/2 Tb parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
dash of cayenne pepper
3/4 cup shredded Monterey Jack cheese
flour tortillas
oil for frying
Grill chicken. It is snowing here so I just baked the chicken. Set it aside. Heat oil in skillet and saute peppers and onion for a couple of minutes. Add cooked chicken, corn, beans, jalapeno, parsley, cumin, chili powder, salt and cayenne pepper. Stir well and cook for another 4 minutes. Remove from heat and add cheese. Soften tortillas in the micowave. Eric taught me this next trick. Cut off 2 parallel curved edges. After putting a spoonful of the filling inside, fold curved tortillas edges in and roll up the straight edges. Roll tight. To hold it, pierce with a toothpick or two. Freeze for at least 4 hours. I just make a whole bunch and freeze overnight. When ready to cook, preheat oil to 375. Deep fry. If using a fryer it doesn't take long so watch it. Mine took 6-7 minutes. Presentation=cut eggrolls diagonally lengthwise. Okay, make the avocado dip and get ready for a celebration.
Avocado Dipping Sauce
1/2 avocado smashed ( I used more)
1/4 cup mayo
1/4 sour cream
1 TB buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp onion powder
1/8 tsp parsley
dash dill
dash garlic powder
dash pepper
Mix ingredients. Garnish with tomato & onion. Instead of buttermilk, I just poured a little ranch dressing in. Enjoy. Careful how much you enjoy these...they could ruin your new years resolution:)
Adapted from Top Secret Restaurant Recipes #2 Todd Wilbur
We love this book!
1 Tbsp oil
2 TB minced red bell pepper
2 TB minced green bell pepper
2 TB minced green onion
1/3 cup frozen corn
1/4 cup black beans
(drained & rinsed)
2 TB diced jalapeno pepper
1/2 Tb parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
dash of cayenne pepper
3/4 cup shredded Monterey Jack cheese
flour tortillas
oil for frying
Grill chicken. It is snowing here so I just baked the chicken. Set it aside. Heat oil in skillet and saute peppers and onion for a couple of minutes. Add cooked chicken, corn, beans, jalapeno, parsley, cumin, chili powder, salt and cayenne pepper. Stir well and cook for another 4 minutes. Remove from heat and add cheese. Soften tortillas in the micowave. Eric taught me this next trick. Cut off 2 parallel curved edges. After putting a spoonful of the filling inside, fold curved tortillas edges in and roll up the straight edges. Roll tight. To hold it, pierce with a toothpick or two. Freeze for at least 4 hours. I just make a whole bunch and freeze overnight. When ready to cook, preheat oil to 375. Deep fry. If using a fryer it doesn't take long so watch it. Mine took 6-7 minutes. Presentation=cut eggrolls diagonally lengthwise. Okay, make the avocado dip and get ready for a celebration.
Avocado Dipping Sauce
1/2 avocado smashed ( I used more)
1/4 cup mayo
1/4 sour cream
1 TB buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp onion powder
1/8 tsp parsley
dash dill
dash garlic powder
dash pepper
Mix ingredients. Garnish with tomato & onion. Instead of buttermilk, I just poured a little ranch dressing in. Enjoy. Careful how much you enjoy these...they could ruin your new years resolution:)
Adapted from Top Secret Restaurant Recipes #2 Todd Wilbur
We love this book!
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