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Recipes For the Busy Home
Here are some ULTRA easy recipes, some not so easy recipes and just some GREAT recipes for the home!
SOUPS AND APPETIZERS
BREAD
CHICKEN
PORK
BEEF
FISH
VEGETARIAN
DEE ANN'S CORN CHOWDER
This one is even pouplar with her husband!!
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Melt 1 stick of butter in a large saucepan over medium heat.
Add the onion, carrot, celery, and garlic, and saute for 2 minutes.
Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil.
Simmer for 10 minutes.
Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump.
Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture.
Add the nutmeg and salt and pepper, to taste.
Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.
BAKED POTATO SOUP
Thick and creamy. Uses leftover baked potatoes. Can be halved if necessary.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 25 Minutes.
Ready in: approx. 40 Minutes.
Makes 6 servings.
12 slices bacon
2/3 C margarine
2/3 C all-purpose flour
7 Cs milk
4 large baked potatoes, peeled and cubed )
4 green onions, chopped
1 ¼ C shredded Cheddar cheese
1 C sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Directions
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Honey Wheat Bread
This is a county fair blue ribbon winning loaf - it is delicate and soft.
Prep Time: approx. 25 Minutes.
Cook Time: approx. 35 Minutes.
Ready in: approx. 2 Hours 30 Minutes.
Makes 2 - 9x5 inch loaves (24 servings).
Ingredients:
1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
¼ cup water
¼ cup melted shortening
¼ cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter
Directions
1. Dissolve yeast and sugar in 1/2 cup warm water.
2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Fresh Herb Dinner Rolls
Soft and tender dinner rolls with the wonderful smell of fresh herbs.
Prep Time: approx. 30 Minutes.
Cook Time: approx. 30 Minutes.
Ready in: approx. 2 Hours .
Makes 18 rolls (18 servings).
Ingredients:
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
1 cup warm water (110 degrees F)
1 cup milk, room temperature
2 eggs
1 tablespoon salt
2 tablespoons butter, softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
6 cups bread flour
1 egg white
2 tablespoons water
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
In a large mixing bowl, stir together the yeast mixture with the milk, eggs, salt, butter or margarine, parsley, chives and 4 cups of the flour; stir until combined. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Grease a 9x13 inch baking pan. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, divide these pieces in half and then again into thirds making a total of 18 pieces. Form each piece into a round and place the rounds into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, lightly beat the egg white with 2 tablespoons of water. Using a pastry brush, wet the risen rolls with the egg mixture.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until the tops of the rolls are golden brown.
Cheese and Sage Biscuits
Ingredients:
1 C wheat flour
1 C white flour
1 T baking powder
½ t sage, rubbed fine
1 t dried parsley
1 t salt
¼ C cold butter, cut into small pieces
½ C grated cheddar cheese
2/3 C milk
Method:
1. Preheat oven to 425 degrees.
2. Combine flours, baking powder, sage, parsley, and salt in a bowl.
3. Add butter and cut in with two forks until pea-sized.
4. Add cheese and mix well. Stir in milk.
5. Handling dough as gently as possible, turn it out onto a floured board and press into a circle, ½" thick.
6. Cut out biscuits with a two-inch cutter.
7. Place on un-greased baking sheet and bake at 425 degrees for 10-15 minutes, or until brown.
HARDEES BUTTERMILK BISCUITS
Ingredients:
4 Cups of Self -Raising Flour
1tbsp Sugar
1tbsp Baking Powder
2 Cups Buttermilk
2/3 cups shortening
Method:
1. Mix Together but do not knead.
2. Roll out to 1" thick.
3. Cut and brush tops with additional buttermilk.
4. Place on greased cookie sheet and bake at 400o for 15 minutes.
CHICKEN BAKE
Boneless, skinless chicken breasts
Cream of chicken Soup
Cream of mushroom soup
Stove top stuffing or tatertots
Place the chicken in a baking dish and pour the chicken and mushroom soups over them.
On top put either stove top stuffing or tatertots and bake about 1 hr.
Santa Fe Chicken
The marinade in this dish is what gives the chicken such a smooth flavor.
Although it is ideal if the meat can soak in the marinade for at least 1 hour before cooking to absorb the intricate flavors of the marinade,
if you don't have time, don't be discouraged, because the chicken will still be flavorful.
If you are really planning ahead, you can soak the meat in the marinade for up to two days.
Serve this dish with a side of Spanish Rice and the Jicama and Carrot Salad.
The flavors together are very complementary.
MARINADE
Juice from 3 limes
1/4 cup low-sodium soy sauce
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin seed
1 1/2 teaspoons ground coriander
6 cloves garlic, minced
1 1/2 teaspoons honey
2 whole boneless, skinless chicken breasts
1/4 cup white wine
3 tablespoons chopped cilantro leaves
GARNISH
Mock Sour Cream or low-fat sour cream
1 lime, sliced into 6 thin slices
6 scallion firecrackers
1/4 cup fresh salsa or Papaya Salsa
1. Mix together marinade ingredients, except the wine, in a bowl, stirring thoroughly.
Pour into a shallow baking pan and lay the chicken breasts in. Cover and refrigerate for 1 hour.
2. Preheat the broiler. After 1 hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine.
Broil the chicken under a medium flame for 8-10 minutes, basting it with the juices to keep it moist.
3. Transfer the chicken to a platter and slice it at an angle.
Garnish each piece with a little of the pan juices, a dollop of Mock Sour Cream or low-fat sour cream, slices of lime, and a scallion firecracker,
as well as a dollop of salsa.
Tips from Rosie's Kitchen
The scallion "firecracker" is a lively garnish that gets its name from the way the leaves of the onion curl away from the body of the onion, creating a "firecracker" appearance.
1. Cut 2 inches off the green leafy side of the scallion. Trim the roots at the white, bulbous end.
2. Cut 3 slits about 1/2-inch down through the white, bulbous end of the scallion. Fill a bowl with ice water and drop in the freshly cut scallions.
It is never too much trouble to cook extra chicken breasts. They hold the flavor of the marinade and are wonderful for chicken salad
or sandwiches for work or school.
Grilled Lemon-Oregano Chicken Salad
2 T fresh lemon juice
1 T olive oil
1 T chopped fresh oregano
½ t grated lemon peel
½ t minced garlic
½ t salt
4 boneless skinless chicken breast halves
DRESSING
1/3 C mayonnaise
1/3 C buttermilk
1 t fresh lemon juice
¾ t grated lemon peel
¼ t minced garlic
¼ t salt
6 C torn romaine lettuce leaves
1 pint cherry tomatoes
Combine first 6 ingredients in plastic zipper bag. Add Chicken and refrigerate 2 hours.
Dressing: Combine all ingredients.
Prepare grill. Grill chicken 5 to 6 minutes per side. Slice thin.
Arrange lettuce, tomatoes and chicken on 4 plates. Drizzle dressing on top.
Makes 4 servings.
I-Could-Eat-This-Every-Night Chicken
A quote from my friend's husband after eating this, so I renamed it.
6 chicken breasts
1 can cream of mushroom soup
16 oz. sour cream
1/3 cup sherry
½ pound sliced mushrooms
Place chicken in casserole dish. Mix soup, sour cream, and sherry together.
Blend in sliced mushrooms.
Spread over chicken and bake at 350 for 1 ½ to 2 hours.
Chicken Breasts Stuffed with Cheese
My hubby's favorite!
3 large chicken breasts, boned and halved
1 lb. jack cheese, sliced
4 eggs
3 T. minced parsley
3 T. Parmesan cheese
salt & pepper
½ cup unbleached flour
4 T. olive oil
juice of ½ lemon
1. Preheat oven to 375°. Carefully put a slit in the side of each half-breast with a sharp knife. Fill with as many slices of cheese as will comfortably fit. Fasten tightly with toothpicks to keep cheese in.
2. Mix together eggs, Parmesan cheese, and parsley. Roll chicken in flour, coating heavily, and then dip in egg mixture.
3. Heat oil in a large skillet over moderately high heat. Add chicken and pour in the rest of the egg mixture over the top. Fry quickly just to lightly brown.
4. Place chicken in a buttered baking dish. Lay any extra cheese on top and sides of chicken. Bake 25 minutes. Do not overcook. Remove toothpicks, squeeze lemon juice over, sprinkle on some parsley, and serve.
Cream Cheese Chicken Enchiladas
Yummy. Can make lots of enchiladas depending on how full you stuff your tortillas.
I often make this for families with new babies and still have plenty for us.
4 boneless chicken breasts, baked or broiled
1 (8-oz.) package cream cheese
1 cup sour cream
1 (4-oz) can chopped green chiles
1 diced medium onion, sautéed in butter
pinch of cayenne
salt to taste
hot pepper to taste
8-12 flour tortillas
1 pound mozzarella cheese, grated
½ cup heavy cream
salsa
Preheat oven to 350.
Shred chicken and mix with cream cheese, sour cream, green chiles, onion, pepper, salt, and hot sauce.
Warm tortillas over low heat in an ungreased frying pan. Fill tortillas with chicken mixture, rollup, and place in a 13 x 9 baking pan.
Cover with grated cheese.
Pour cream evenly over tortillas. Bake uncovered for 30 minutes or until cheese is bubbly.
Serve with salsa.
Artichoke Chicken Casserole
A crowd pleaser, even for the kiddoes.
1 24-oz jar marinated artichokes, drained, quartered
2 cups cooked rice
4 cups shredded cooked chicken breast
2 (10-oz) cans cream of chicken soup
½ cup milk
1 cup mayonnaise
1 tsp. lemon juice
½ tsp. curry powder
1 ¼ cups shredded sharp Cheddar cheese
½ pound mushrooms, sliced
¾ cup seasoned bread crumbs, or equal parts Parmesan cheese and bread crumbs
2 T. butter
1. Arrange artichokes in a 9"x13" baking pan. Add a layer of the rice and chicken.
2. Combine the soup, milk, mayonnaise, lemon juice, curry, ¾ cup of cheddar cheese, and mushrooms in a bowl. Mix well. Pour over the chicken.
3. Sprinkle remaining cheese on top.
4. Sauté the bread crumbs in the butter in a skillet until brown, stirring constantly. Spread crumbs over the cheese.
5. Bake at 350° for 30 minutes.
May be made the night before and chilled until ready to bake.
Prepare and add bread crumbs just before baking.
Serves 8-10
Pork-And-Cider Casserole
serves 6
2 pounds lean boneless pork, cut into 3/4 inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz.) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup evaported milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons flour
1 tablespoon lime juice
2 McIntosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese
1. Place pork in 6-quart Dutch oven; add cold water.
Heat to boiling; reduce heat. Simmer 2 minutes.
Drain; discard liquid. Clean pot. Rinse meat with cold water.
2. Combine cider, broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper in dutch oven.
Add pork. Heat to boiling; reduce heat.
Simmer partially covered until meat is tender, about 1 hour.
3. Mix milk and egg yolk; stir into pork mixture.
Work butter and flour together with fork on small plate; whisk into pork mixture.
Cook, stirring constantly until thickened. Stir in limejuice.
4. Heat oven to 350. Place pork mixture in 1 ½ quart baking dish.
Arrange apple slices in concentric circles on top. Sprinkle with cheese.
Bake until cheese is melted and brown, 20-35 minutes.
BBQ-Flavored Pulled Pork
1. Choose a pork roast that will fit your crockpot; cut or trim to fit if necessary.
2. Pour a little prepared BBQ sauce in the bottom of the crockpot; place the roast on top of it.
3. Pour more BBQ sauce on the roast, so that the top of the roast is covered in sauce (don't put too much more AROUND the roast...you don't want it swimming in sauce).
Cover and cook on LOW for 8 to 10 hours.
4. When meat is tender, remove from the crockpot and shred with two forks.
5. The sauce will look rather liquidy; do not remove any liquid at this point.
6. Return the meat to the crockpot, and cook on HIGH, uncovered, for 20 minutes.
7. Serve as-is, or on large, sturdy hamburger buns.
8. This freezes well.
Crockpot Chops
4 pork chops, each about ½ inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14.5 ounces) can stewed tomatoes
½ cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water
1. Add all ingredients except water and cornstarch to the crockpot.
2. Cook on low for 5 ½ hours.
3. Mix cornstarch and water together and stir into crockpot.
4. Cook 30 minutes more.
5. Serve over rice.
4 servings
6 hours 10 minutes ( 10 mins prep time, 6 hours cook time )
TOAD IN THE HOLE AND YORKSHIRE PUDDING:
Traditional English fare... Serve Yorkshire Pudding as a side with Roast Beef, and Toad in the Hole with mashed potatoes.
N.B. Self-raising flour gives a flat batter; all purpose gives a batter all air and no substance.
Ingredients:
4oz Flour
1 egg
¼ Pint of Milk
Pinch Salt
Method:
1. Sift flour and salt, add egg and gradually add milk.
2. Leave to stand.
3. For Yorkshire Pudding: Pour into hot fat and cook approximately 30 min. until golden brown.
4. For toad in the hole, cook sausages in oven until fat runs and then add batter over the top. Cook for 30 mins or until golden brown.
Crockpot Beef Burgundy
2 slices bacon, chopped
2 lbs. sirloin tip or round steak, cut into 1 inch cubes
1/4 c. flour
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 c. Burgundy wine
1/4 lb. fresh mushrooms, sliced
2 tbsp. cornstarch, dissolved in a few tablespoons of cold water
In skillet, cook bacon several minutes. Remove and set aside. Coat beef with flour and brown on all sides in bacon mixture.
Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in pot. Cover and cook on low 6-8 hours.
Turn on high.
Add mushrooms; cook on high 15 minutes. To thicken sauce, add cornstarch (dissolved in 2 tablespoons cold water) with mushrooms.
Beef Burgundy recipe makes 6 servings.
CROCKPOT COLA ROAST
The best beef roast you'll ever have... no kidding!
Beef Roast
Can of Coke
Packet of Dried Onion Soup
Place ingredients in crockpot and cook for 6-8 hours on low.
San Francisco Fish Marinade
1 cup olive oil
½ cup soy sauce
2 tsp. Dijon mustard
2 lemons (grate lemon peel of one lemon and use juice from both lemons)
3 garlic cloves
Whisk ingredients and marinate fish.
I use this for just about any fish—salmon, swordfish. Yum!
Tasty Salmon
4-6 salmon fillets
½ cup soy sauce
2 T. honey
1 T. Dijon
1 T. parsley
3 minced garlic cloves
Marinate and refrigerate 1–4 hours. Grill or broil.
Quick and Easy Stuffed Peppers
Prep Time: approx. 15 Minutes.
Cook Time: approx. 15 Minutes.
Ready in: approx. 30 Minutes.
Makes 4 servings.
Ingredients:
2 large red bell peppers, halved and seeded
1 (8 ounce) can stewed tomatoes, with liquid
1/3 C quick-cooking brown rice
2 T Hot water
2 green onions, thinly sliced
½ C frozen corn kernels, thawed and drained
½ (15 ounce) can kidney beans (or garbanzo), drained and rinsed
¼ t crushed red pepper flakes
½ C shredded mozzarella cheese
1 T grated Parmesan cheese
1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap.
Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
2. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave
for 4 minutes, or until rice is cooked.
3. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for
3 minutes, or until heated through.
4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic
to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese,
and allow to stand 1 to 2 minutes before serving.
PESTO PIZZA
Ingredients:
Pesto:
1-1/2 cups fresh basil leaves
3 tablespoons pine nuts, or use almonds (much cheaper)
4 tablespoons grated Fresh Parmesan cheese
3 cloves garlic
Olive oil
Pizza:
Cheese
Tomatoes
Onions
Peppers
Method:
Pesto:
1. Puree basil leaves, cheese and garlic in a food processor adding enough olive oil to make a smooth paste while processing.
2. Add pine nuts (or almonds) and process briefly leaving them a little chunky.
3. If you are going to freeze the pesto don't add the garlic because it will turn bitter if frozen. Instead add the garlic after defrosting.
Pesto Pizza.
1. Spread the above pesto sauce on an olive oiled, uncooked pizza crust.
2. Add tomato slices ( I like sun dried tomatoes), onions, hot peppers and a little bit of mozzarella cheese.
3. Bake at 350 degrees until the crust browns and crisps and the cheese melts.
Triple Berry Salad
So yummy with all the berries and extra pretty. The vinaigrette has a little kick to it.
Salad
Butter lettuce
Fresh spinach
green onions (as desired)
½ pint strawberries
½ pint raspberries
½ pint blueberries
¼ cup fresh dill
sliced or slivered almonds
Vinaigrette
½ cup olive oil
¼ cup red wine vinegar
¼ cup sugar
2 crushed garlic cloves
¼ tsp. salt
¼ tsp. pepper
¼ tsp. dry mustard
¼ tsp. onion powder
Place salad ingredients in a bowl.
Mix together vinagrette ingredients. Pour over salad just before serving.
Cornucopia Salad
This salad is always a crowd-pleaser. Expect all to return for seconds.
For a meal, include shredded chicken. But it's just as yummy without it.
The candied almonds make this extra tasty!
Candied Almonds:
½ cup sliced almonds
3 T. sugar
Salad:
½ head green leaf lettuce, torn
½ head Romaine lettuce, torn
2 celery stalks, chopped
3 green onions, chopped (optional)
1 11-oz. can Mandarin oranges, drained
1 avocado, chunked
1 apple, diced
¼ cup dried currants
½ cup crumbled feta (I prefer the tomato-basil variety.)
2 chicken breast halves, cooked and shredded (optional)
Dressing:
½ tsp. salt
½ tsp. pepper
¼ cup oil
1 T. chopped parsley
2 T. sugar
2 T. white wine vinegar
1. Prepare candied almonds: Melt 3 T. sugar in large skillet with sliced almonds, stirring continuously until almonds are coated. D
on't let sugar burn. Spread out on foil to cool.
2. Mix all salad ingredients and candied almonds. Toss with dressing.
Cowboy Caviar
A healthy and tasty appetizer
2 T. red wine vinegar
1 ½ t. hot sauce
1 ½ t. salad oil
1 clove garlic, minced
1/8 t. pepper
1 firm avocado
1 can (15 oz.) black-eyed peas
1 can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped cilantro
½ pound Roma tomatoes, coarsely chopped
salt
1 bag tortilla chips
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Cut avocado into ½-inch cubes. Add to vinegar mixture and mix to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado. Mix gently to coat. Add salt to taste. Serve with chips.
Wild Rice Salad
Serves 6 to 8
Juice of 1 lemon
4 green onions, chopped
1 red pepper, diced
1 box long grain & wild rice mix cooked with seasonings
1. Mix these ingredients. Combine them with the dressing (below). Refrigerate several hours or overnight.
2. Before serving add: 3 oz. Chinese pea pods (remove ends), 1 cup pecans, 2 medium avocados.
Dressing (Blend the following ingredients):
2 cloves garlic, minced
1 T. Dijon mustard
½ t. salt
¼ t. sugar
¼ t. pepper
1/3 c. seasoned rice vinegar
1/3 c. vegetable oil
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