10 lbs lean ground beef
10 lbs italian sausage
light red kidney beans
dark red kidney beans
stewed tomatoes
tomato sauce
chili seasoning
oregano
brown sugar
diced onions
diced green peppers
minced garlic
I can't give you the exact measurements because I would have to kill you all. OK...maybe it's not that much of a secret. I just know how much to put in. I don't measure. It's the recipe my mother has made since we were little kids. And we LOVED it....trust me...most Floridians don't eat chili so you know it has to be good! My suggestion is to stick it in the crockpot and let it simmer for 6 hours. Let those juices jive. It's a beautiful thing.
Let me know what you think.
Saturday, September 27, 2008
Chicken Cordon Bleu w/ Gruyere Cheese Sauce
Gruyere Cheese Sauce
olive oil
1 medium onion minced
3/4 c butter
1 c all-purpose flour
10 c milk
2 c shredded gruyere cheese
2 c shredded parm cheese
salt & pepper to taste
saute onions till tender. remove from pan and set aside. in same pan, melt butter over medium heat. stir in flour and cook 3-5 min. slowly add milk, stirring constantly until well blended. whisk over med. heat till thickened. remove from heat. add shredded cheeses, stirring till melted. stir in onions. season with salt & pepper. set aside.
48 boneless skinless chicken breast halves
48 slices ham or pastrami
48 slices swiss cheese
2 c butter, melted
pound the hell out of the chicken boobies till 1/8 in thickness. place slice of ham and slice of swiss on the middle of each breast and roll them up. brush with butter. bake until cooked through (30-40 min) @ 350˚. cool. place 4 rolls in each tin. pour sauce over the chicken breasts.
This recipe is a bitch, but well worth it. I will do it because I love you all.
Thaw. bake @ 350 for 30 min.
olive oil
1 medium onion minced
3/4 c butter
1 c all-purpose flour
10 c milk
2 c shredded gruyere cheese
2 c shredded parm cheese
salt & pepper to taste
saute onions till tender. remove from pan and set aside. in same pan, melt butter over medium heat. stir in flour and cook 3-5 min. slowly add milk, stirring constantly until well blended. whisk over med. heat till thickened. remove from heat. add shredded cheeses, stirring till melted. stir in onions. season with salt & pepper. set aside.
48 boneless skinless chicken breast halves
48 slices ham or pastrami
48 slices swiss cheese
2 c butter, melted
pound the hell out of the chicken boobies till 1/8 in thickness. place slice of ham and slice of swiss on the middle of each breast and roll them up. brush with butter. bake until cooked through (30-40 min) @ 350˚. cool. place 4 rolls in each tin. pour sauce over the chicken breasts.
This recipe is a bitch, but well worth it. I will do it because I love you all.
Thaw. bake @ 350 for 30 min.
Tuesday, September 16, 2008
Favorite Beef Stew
1/2 bag of carrots
3 ribs celery (cut up)
2 large potatoes (peeled and cut up)
1.5 C chopped onion
1/2 bag of green beans (opt.)
1/2 bag of corn (opt.)
3 cloves garlic
1 bay leaf
1.5 T Worcestershire sauce
3/4 t dried thyme leaves
3/4 dried basil
1/2 t black pepper
1.5 lbs. slew meat
1 can diced tomatoes
1 can reduced sodium beef broth
1/4 c flour
1/2 c cold water
Layer: carrots, celery, potatoes, onions, garlic, bay leaf, Wor. sauce, thyme, basil, pepper, beef, tomatoes, with juice and broth. Cover and cook LOW 8-9 hours.
LATER AFTER COOKING: To thicken--turn slow cooker on high. Mix flour and water (I use a whisk to get rid of lumps) and then add 1/2 C of cooking liquid. Add mixture to cooker. Stir to mix well. Cover and reheat.
***I usually add a splash or red wine to this--makes it yummy!
***I have also added extra broth and water to this and then added tapioka if anyone is interested.
***Since I'm making these separately, I can mix/match veggies for how each family would want their recipe.
3 ribs celery (cut up)
2 large potatoes (peeled and cut up)
1.5 C chopped onion
1/2 bag of green beans (opt.)
1/2 bag of corn (opt.)
3 cloves garlic
1 bay leaf
1.5 T Worcestershire sauce
3/4 t dried thyme leaves
3/4 dried basil
1/2 t black pepper
1.5 lbs. slew meat
1 can diced tomatoes
1 can reduced sodium beef broth
1/4 c flour
1/2 c cold water
Layer: carrots, celery, potatoes, onions, garlic, bay leaf, Wor. sauce, thyme, basil, pepper, beef, tomatoes, with juice and broth. Cover and cook LOW 8-9 hours.
LATER AFTER COOKING: To thicken--turn slow cooker on high. Mix flour and water (I use a whisk to get rid of lumps) and then add 1/2 C of cooking liquid. Add mixture to cooker. Stir to mix well. Cover and reheat.
***I usually add a splash or red wine to this--makes it yummy!
***I have also added extra broth and water to this and then added tapioka if anyone is interested.
***Since I'm making these separately, I can mix/match veggies for how each family would want their recipe.
Southwest Chicken Stew--slow cooker meal
1.5 lbs. b-less/s-less chix breast cut up
1 T chili powder (I can adjust this for you)
1 t cumin
3/4 t salt
1 red pepper cut up
1 green pepper cut up
3/4 c chopped onion
3 cloves garlic
1 can chili beans in spicy sauce (I can use mild sauce)
1 can chili-style stewed tomatoes
3/4 cup salsa
Place chicken in cooker. Add chili powder, cumin, and salt. Stir to coat. Add red and green peppers, onion, garlic, beans, tomatoes, and salsa. Mix well. Cover and cook LOW 5 hours. (I have cooked this all day while at school and it is fine.) If you prefer a thicker stew, you can add a little corn starch about 30 minutes -1 hour before serving. Mix well and allow it to come back up to heat and it will thicken.
1 T chili powder (I can adjust this for you)
1 t cumin
3/4 t salt
1 red pepper cut up
1 green pepper cut up
3/4 c chopped onion
3 cloves garlic
1 can chili beans in spicy sauce (I can use mild sauce)
1 can chili-style stewed tomatoes
3/4 cup salsa
Place chicken in cooker. Add chili powder, cumin, and salt. Stir to coat. Add red and green peppers, onion, garlic, beans, tomatoes, and salsa. Mix well. Cover and cook LOW 5 hours. (I have cooked this all day while at school and it is fine.) If you prefer a thicker stew, you can add a little corn starch about 30 minutes -1 hour before serving. Mix well and allow it to come back up to heat and it will thicken.
Monday, September 15, 2008
October Exchange
Next Meeting: Tuesday, September 30th @ 5:30 SHARP
Meet at the Frog in Syracuse.
Look at your calendars, we would like to choose a regular meeting time for each month. Try to find two hours on your calendar each month that we could have these meetings. More importantly, why do the other dates not work? Are you coaching a game? Are you taking a class? Are you hosting a party? ...
If you have any questions about this, contact me.
Thanks!
Kimberly =)
Sunday, September 14, 2008
Seafood 'n' Shells Casserole
Ingredients:
6 cups water
1 teaspoon lemon-pepper seasoning
1 bay leaf
2 pounds cod fillets, cut into 1-inch pieces
1 cup uncooked small pasta shells
1 each medium green and sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon butter
3 tablespoons all-purpose flour
2-1/2 cups fat-free evaporated milk
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup (4 ounces) shredded Mexican cheese blend
Directions: In a large skillet or Dutch oven, bring the water, lemon-pepper and bay leaf to a boil. Reduce heat; carefully add cod. Cover and simmer for 5-8 minutes or until fish flakes easily with a fork; drain and set aside. Discard bay leaf. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute peppers and onion in butter over medium heat until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, thyme and pepper. Remove from the heat; stir in cheese until melted. Drain pasta. Stir fish and pasta into sauce. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
6 cups water
1 teaspoon lemon-pepper seasoning
1 bay leaf
2 pounds cod fillets, cut into 1-inch pieces
1 cup uncooked small pasta shells
1 each medium green and sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon butter
3 tablespoons all-purpose flour
2-1/2 cups fat-free evaporated milk
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup (4 ounces) shredded Mexican cheese blend
Directions: In a large skillet or Dutch oven, bring the water, lemon-pepper and bay leaf to a boil. Reduce heat; carefully add cod. Cover and simmer for 5-8 minutes or until fish flakes easily with a fork; drain and set aside. Discard bay leaf. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute peppers and onion in butter over medium heat until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, thyme and pepper. Remove from the heat; stir in cheese until melted. Drain pasta. Stir fish and pasta into sauce. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Easy Chicken & Dumplings
Serves 6
prep time 30 min.
Ingredients:
3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk
Directions: In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).
prep time 30 min.
Ingredients:
3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk
Directions: In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken. For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).
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