Here is another recipe I got from my sister in law, Kim, 5 years ago.
Chicken Cacciatore
4 frozen chicken thighs
1/2 onion chopped
1/2 tsp dried basil
1/8 tsp oregano
1/8 tsp salt
1/4 tsp garlic powder
2 Tbsp water
1 chicken bouillon cube
1 1/2 tsp sugar
1/4 green pepper sliced
1 (8 oz.) can tomato sauce
Cooked spaghetti
Combine all ingredients except pasta in a slow cooker. Cover and cook on low for 4-5 hours. Serve over pasta.
I like to use the full green pepper. It turns out kinda watery, you could probably skip the water but whatever, it's not much water.
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Tuesday, June 11, 2013
Monday, June 10, 2013
Quinoa and Cheese
I tried a new recipe today, one I found on Pinterest. I really liked it. Avery had one bite, but that's just her, especially at lunch time. Mom and Kristi dropped by and tried it too. They both liked it, mom even had seconds.
I followed the link I had from Pinterest and frankly it's not too clear. Then, later, I read the original link that she references and it makes much more sense. Basically this is macaroni and cheese made with quinoa instead of pasta. I personally would go for more cheese. I salted my water when I cooked the quinoa and that was all I did for spices/flavor other than adding garlic with my green beans. I used green beans cause I didn't have broccoli and I wanted something in there.
I would recommend you read both links and do it how you want, but here is the basic idea:
1.5 C. quinoa cooked
2 eggs
1 C. Milk
2 cloves garlic
1.5 C. Cheddar cheese (I had a Colby jack blend that I used, and again I would do more personally, probably 2-2.5 cups.)
Bread crumbs to top
Cook your quinoa. Lightly sauté veggie of choice with garlic. Add these 2 together. Whisk together milk and eggs then add quinoa mixture and cheese. Transfer to greased baking dish. 9x13 suggested, i used a 2 qt. dish. Top with bread crumbs if you want them. 350 for 30-35 minutes or until lightly browned.
Link I used:
http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html
Original recipe(as referenced in above link):
http://monimeals.com/meals/quinoa-mac-n-cheese/
- Posted using BlogPress from my iPad
I followed the link I had from Pinterest and frankly it's not too clear. Then, later, I read the original link that she references and it makes much more sense. Basically this is macaroni and cheese made with quinoa instead of pasta. I personally would go for more cheese. I salted my water when I cooked the quinoa and that was all I did for spices/flavor other than adding garlic with my green beans. I used green beans cause I didn't have broccoli and I wanted something in there.
I would recommend you read both links and do it how you want, but here is the basic idea:
1.5 C. quinoa cooked
2 eggs
1 C. Milk
2 cloves garlic
1.5 C. Cheddar cheese (I had a Colby jack blend that I used, and again I would do more personally, probably 2-2.5 cups.)
Bread crumbs to top
Cook your quinoa. Lightly sauté veggie of choice with garlic. Add these 2 together. Whisk together milk and eggs then add quinoa mixture and cheese. Transfer to greased baking dish. 9x13 suggested, i used a 2 qt. dish. Top with bread crumbs if you want them. 350 for 30-35 minutes or until lightly browned.
Link I used:
http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html
Original recipe(as referenced in above link):
http://monimeals.com/meals/quinoa-mac-n-cheese/
- Posted using BlogPress from my iPad
Location:E 200 N,Logan,United States
Cookie Fruit Salad
Kristi asked for this recipe a week ago. So, here it is, finally.
This one is pretty straightforward so I don't have any additional comments, here it is straight from the recipe.
Fruit Salad Surprise
1 1/2 c. Buttermilk
1 large pkg. instant vanilla pudding
12 oz. cool whip thawed (ok I lied, I found the 12 oz. size at Lee's but not Smith's. just FYI)
1 can mandarin oranges, drained
1 can tidbit/chunk pineapple, drained
2 c. Apples, sliced
2 c. Grapes (lied again, oops, I like to cut them up)
1 pkg. fudge striped shortbread cookies, crushed
Drain all fruit and mix together in large bowl. Before serving add cookies and bananas.*
You can omit unwanted fruit and add whatever fruit is in season such as raspberries, strawberries, peaches, nectarines etc.
-Barbara Raymond
I, Brittny, have no idea who Barbara Raymond is, but it's on my recipe so I thought I'd include it.
Ok as far as the * goes, I kind of think it worked better to mix together the buttermilk, pudding mix and cool whip first then add the fruit, but not a big deal. Also, when to add the cookies depends on how crunchy or soft you like them. I had leftovers of this the next day and the cookie was softer but still had some crunch so you can add it hours before eating or right before.
- Posted using BlogPress from my iPad
This one is pretty straightforward so I don't have any additional comments, here it is straight from the recipe.
Fruit Salad Surprise
1 1/2 c. Buttermilk
1 large pkg. instant vanilla pudding
12 oz. cool whip thawed (ok I lied, I found the 12 oz. size at Lee's but not Smith's. just FYI)
1 can mandarin oranges, drained
1 can tidbit/chunk pineapple, drained
2 c. Apples, sliced
2 c. Grapes (lied again, oops, I like to cut them up)
1 pkg. fudge striped shortbread cookies, crushed
Drain all fruit and mix together in large bowl. Before serving add cookies and bananas.*
You can omit unwanted fruit and add whatever fruit is in season such as raspberries, strawberries, peaches, nectarines etc.
-Barbara Raymond
I, Brittny, have no idea who Barbara Raymond is, but it's on my recipe so I thought I'd include it.
Ok as far as the * goes, I kind of think it worked better to mix together the buttermilk, pudding mix and cool whip first then add the fruit, but not a big deal. Also, when to add the cookies depends on how crunchy or soft you like them. I had leftovers of this the next day and the cookie was softer but still had some crunch so you can add it hours before eating or right before.
- Posted using BlogPress from my iPad
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