Monday, May 9, 2011

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Thursday, February 18, 2010

Enchilada chicken over rice

Today is one of my cheat days. I am using up some items I have in the fridge and pantry

1 can green enchilada sauce (or if you have preferred recipe, use that...I need to find one)
2 large chicken breasts
1 large onion, sliced
3 Tablespoons butter
1 cup Jalapeno and artichoke dip from Costco (alternately add 1 Cup sour cream, plus diced artichoke hearts, and chopped japalenos)
salt to taste

Cooked rice

Put chicken and onions in slow cooker with the enchilada sauce. Cook until done (6 hours on low). Shred chicken in slow cooker then mix in butter, and dip. Salt to taste and serve over cooked rice.

Somehow I forgot to take a picture...must have been all that taste-testing.

Garlic Butter

...just because it involves two of my most favourite things - garlic and butter.

Whipped up a batch to melt over noodles

1 stick (1/2 Cup) butter - softened
Crushed Garlic to taste
salt to taste

Stir all ingredients together and allow to sit at room temp to blend flavours. Use on bread or over noodles, or just about anywhere.

Chicken Nuggets

Cut chicken breast into "nugget" pieces.

Dredge them in flour, then in an egg wash (a few eggs and a drop of milk), and finally seasoned breadcrumbs - I like to save old bread and make my own seasoned breadcrumbs. This time I put in garlic and jerk seasoning. Fry in your preferred oil and you come out with yummy, not processed disgusting, nuggets.

Baked beans

My mum always made these beans. I tweaked the recipe a little because her's are sweeter than I like:

- Soak 1 lb beans overnight. Next morning, boil for 1 hr.
- in bean pot, put 1/4 cup molasses, 1/4 cup tomato paste, 1/4 cup brown sugar, and 1 Tablespoon mustard.
- Quarter 1 onion, and put in pot along with the beans.
- Cover beans with water, and put block of salt pork on top. Cover
-bake for 7hrs at 300 degrees, then test for doneness. Keep cooking without lid for 1 more hour.

Ginger Carrot Soup

Wednesday Soup this week was Ginger Carrot soup. It is spicy and sweet at the same time, and so sunny and bright it just make you happy.

1lb of carrots, washed (peel if you like) and rough chopped
1 large onion
1 Tablespoon curry powder
Grated fresh ginger to taste
Two cans or 3 Cups veggie broth

Sautee the onion in your oil/fat of choice - mine was butter and olive oil. After a few minutes add the carrots and keep sauteeing for about 5 mins. Add in the curry powder and grated ginger, and stir. Allow the spices to mix with the veggies by sauteeing for a minute or so. Add the broth. Bring to boil, then reduce heat and simmer for about 30mins or until carrots are tender. Then blend into a puree and enjoy.

Hot (carob) Fudge Sauce

I bought the kids (and us) a treat - ice cream. So, I decided to make sundaes, and cooked up a batch of hot carob fudge to go on top. Obviously the low-carb/good-carb thing is not going well here and we are suffering the consequences, so be prepped to see less sweets and more, well, not sweets.

1 and 1 half cans sweet and condensed milk
2 cups of carob chips (or chocolate)
2 Tablespoons butter
1/2 Tablespoon vanilla

Melt carob in the sweet and condensed milk in a double boiler (my doubler boiler is a glass bowl on top of a big pot). Stir frequently until melted, but do not allow to boil. Once melted, stir in butter and vanilla. You could also stir in some other flavours like coffee, mint, orange, liquers, etc.

Let cool a little and use as topping for ice cream. This would also be good on waffles, or, if you add more butter (about a full stick) and allow to cool, would make good filling for the inside of a cake.