Tuesday, April 29, 2008

Cheesy Chicken Roll- ups

This recipe was delicious and extremely easy! It's from my Kraft food and family magazine.

8 flour tortillas
1/2 cup salsa
2 cups shredded cooked chicken
1 cup Shredded Colby & Monterey Jack cheese
2 cups lettuce
1 targe tomato, chopped

Preheat oover to 350
Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito style.
Arrange tortillas seam side down, in 8 inch square baking dish. Sprinkle with cheese.
Bake 15 min. or until cheese is melted. Sprinkle with lettuce and tomato.

Sunday, April 27, 2008

Who Am I Casting Crowns

My husband showed me this video the other day. I thought it was pretty awesome!

Saturday, April 5, 2008

Biscuits and Gravy

A week ago I went to a cooking class offered by my husband's aunt and uncle's appliance store. The theme of the night was diner food. We learned some great recipes and it all tasted SO good! Biscuits and Gravy was one of the many recipes we learned. Chad loves biscuits and gravy so I knew I would have to make this for him. The biscuits turned out great. I also didn't ruin the gravy which I was so nervous about.
Buttermilk Biscuits
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons of butter
1 cup buttermilk (full fat)
1/3 cup yogurt
1 egg
Preheat oven to 450
In a medium size bowl sift the flour, baking powder, baking soda and salt.
Using a box grater, grate the butter on top of the dry ingredients and using your hands cut the butter into the flour.

In a small bowl combine the buttermilk, yogurt and egg. Pour the wet ingredients on top of the dry mix and carefully stir just to combine, over mixing will yield tough biscuits.
Using a scoop or spoon drop the dough onto a lightly greased cookie sheet and for about 15 minutes until nicely browned. (I baked mine about 12 minutes as the bottoms started to become dark.)
Sausage Gravy
1 pound pork sausage. sage works well
3 tablespoons butter
1/3 cup flour
1 quart milk (I used about 2 1/2 cups)
black pepper and salt to taste
In a large pan over medium low heat fry the sausage until fully cooked trying not to brown it too much. When the sausage is cooked add the butter and cook until melted, dust with the flour turn the heat to low and cook for about 5 minutes. Slowly add the milk about one cup at a time until you have achieved your desired thickness. Season heavily with the pepper and salt if desired.

Thursday, April 3, 2008

Chicken Piccata

So like I said in an earlier post I needed to go through my google recipes. This recipe I have been wanting to try for awhile I just never did. I have always thought this chicken recipe sounded good but most recipes were made with some type of wine. Since I don't drink wine I thought it pointless to buy a bottle to cook for just this recipe. I also am afraid if I ever did cook with wine I would blow my kitchen up somehow!I was so happy when I found this didn't require any wine. This chicken was extremly simple and I always have the ingredients on hand and of course it tasted wonderful!
I was so hungry I scarfed it down and forgot to take a picture!
I found the recipe from here.
Chicken Piccata
Source: Allrecipes.com
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
2. In a large skillet, melt butter/margarine and brown the coated chicken pieces.
3. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.