Saturday, September 29, 2012

Creamy Potato Soup

5-6 medium Russet potatoes, peeled and diced into 1/2" cubes
1 large yellow onion, finely chopped
2-3 stalks of celery, finely chopped
1 bay leaf
2 cans of chicken broth

In a large pot, sweat the onions and celery. Add the diced potatoes and enough chicken broth to cover the veggies (should be 2 cans). Add the bay leaf. Bring to a boil, then simmer covered until the potatoes are tender but not mushy- about 20 minutes.

In a seperate pan:

3/4 cup butter- 1 1/2 sticks
1 cup all purpose flour
1 quart half and half (okay to use whole or 2% milk)
1/2 tsp. salt
1 tbsp. red wine vinegar
1 good pinch of pepper

Melt butter with flour, bring to a bubble (this takes longer than you'd think), and cook for at least a minute to remove raw flour flavor. Stir the entire time to avoid burning. Add half and half (or milk), wisking vigorously to avoid lumps. Bring to a gentle boil; cook for another minute before reducing heat to a simmer and adding the salt, pepper, and red wine vinegar. Add this very thick sauce to the undrained potatoes in two batches, stirring well to combine. Soup will continue to thicken as it sits; thin out with chicken broth if needed.

Serve with bacon bits and shredded cheddar cheese or any other desired toppings.


Friday, September 28, 2012

French Toast Casserole (w/ cream cheese)

1 lb. butter
1 8 oz. cream cheese
1 cup maple syrup
8 croissants

Place the first three ingredients in a bowl and microwave until softened. Tear croissants into pieces and place into 2 different 9x13 pans. (Pans will be 2/3 full)

Beat together:
12 eggs
3 cups half and half
1 tsp. vanilla

Pour syrup mixture over bread pieces in both dishes. Then pour egg mixture in both pans. Sprinkle cinnamon to taste on top. Bake at 375F for 20-30 minutes or until croissants are brown and eggs are cooked. Before serving, pour more syrup on top and sprinkle with 1/2 cup of powdered sugar.


Thursday, September 27, 2012

Crockpot Italian Chicken

4 chicken breasts
1 packet of italian dressing mix
1/4 cup water
8 oz. cream cheese (room temp)
1 can cream of chicken soup

Place chick in crockpot. Mix dressing packet with water and pour over chicken. Cook on low for 3 hours. I usually cut chicken into smaller pieces at this time, but you can keep them whole. Don't drain. Mix cream cheese with soup and pour into crock pot. Mix all juices and cook 1 more hour. Serve over rice or pasta.

Makes 4 servings


Wednesday, September 26, 2012

Pork Chops w/ Red Sauce

This is great grandma Horslev's pork chop recipe. I tried it for the first time- it was fairly simple and so delicious!

6-7 center cut boneless pork chops (mine were really thick so i sliced them in half)
1 cup bread crumbs (italian seasoned adds a little more flavor)
1 15 oz. can of tomato sauce
1/2 tsp. sage
garlic powder to taste (a few pinches)
salt and pepper to taste (a few shakes)

Brown pork chops on stove, both sides. Place in 9x13 pan. Mix bread crumbs and spices together in a small bowl and sprinkle on top of pork chops until thoroughly covered, then pat mixture onto pork chops. Carefully pour tomato sauce on top of each pork chop. Pour extra sauce on bottom of pan. Cover with foil. Bake covered @ 350 for 45 minutes. Uncover and bake another 10-15 minutes.


Tuesday, September 25, 2012

Chocolate Lovers Delight

 Every time we go camping, this dessert is on our must-have list. So delicious and moist!

1 1/2 cup water
1 bag mini marshmallows (10 oz.)
1/4 cup cocoa powder
1 chocolate cake mix, prepared as directed (with oil and eggs)
1 cup light brown sugar
6 oz. semi-sweet chocolate chips

Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa powder, and brown sugar together and pour into the Dutch oven. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallows. Sprinkle chocolate chips over cake batter. Cover oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 45 minutes. Serve warm with whipped cream. Serves 10-12.

- Jensa

Monday, August 13, 2012

Sweet and Sour Chicken

My friend Holly made me this easy and delicious dish after I had a baby, and I begged her for the recipe. It's hands down the best one I've tried!

2 cups brown sugar
1 cup water
1/2 cup white vinegar
1/2 cup ketchup
3 TB soy sauce
3 heaping TB cornstarch
4 chicken breasts, cut into small chunks
1 green pepper, chopped
1 small can pineapple tidbits, drained

Stir together first 6 ingredients and pour over chicken in a 9x13 casserole dish. Cover and bake at 325 for 30 minutes. Uncover and add in green peppers and pineapple. Bake 30 minutes more. Serve with jasmine rice. Serves 8.


Friday, August 3, 2012

Chicken Salad Sandwiches

I made this recipe for my book club last month and it was a hit! It makes for a yummy lunch or dinner.

12-16 plain croissants
6 cups cubed cooked chicken
3 cups grapes, sliced in half
8-10 green onions, diced
4 stalks celery, diced
16 fresh basil leaves, minced
1-2 cups mayonnaise
1 cup chopped almonds
4 tsp. fresh lemon juice
salt and pepper to taste
lettuce leaves to dress sandwiches
Havarti cheese to dress sandwiches

Mix mayo, lemon juice, salt, pepper, and basil together until well mixed. Fold in chicken, grapes, almonds, celery, and onions. Halve the croissants (slightly toast if you'd like) and layer with salad, lettuce, and cheese. Serve immediately.


Thursday, August 2, 2012

Chicken Tortellini Bake

I found this recipe at Let's Dish and altered it a bit - easy and delish.

16 oz. frozen cheese tortellini
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed
3 green onions, chopped
2 tablespoons flour
8 ounces chicken broth
2 cups shredded parmesan cheese
Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray. Cook tortellini according to package directions leaving it slightly undercooked. In a  large non-stick skillet, heat oil over medium heat. Brown the chicken for 1-2 minutes and add the green onions, cooking until chicken is done. Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Stir in tortellini. Pour chicken and tortellini mixture into the prepared pan.  Sprinkle with cheese.  Bake covered with foil  for 30 minutes, uncover and bake for an additional 15 minutes or until bubbly and golden brown around the edges.

- Jensa

Thursday, February 23, 2012

Pork Medallions

This recipe is sweet and salty and tangy - such a great blend of flavors and a hit when served with baked potatoes or rolls. Or any carb, really. :-)

1 whole pork tenderloin
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup balsamic vinegar
4 TB honey
3 TB sugar
2 TB olive oil
2 TB dijon mustard
2 TB garlic, chopped

Slice pork tenderloin in 1 inch thick rounds. Season with salt and pepper. Heat 1 TB of the oil in warm skillet and cook pork until lightly browned. Remove from pan and set aside. Pour remaining ingredients in skillet, whisk together, and simmer until slightly reduced. Return pork to skillet and simmer 3-4 minutes longer. Serve pork with sauce or place in side dishes and use as a dipping sauce. Serves 4-6.


Sunday, February 19, 2012

Fish Tacos

This is one of my husband's favorites - zesty!

4 Tilapia filets
1/4 cup olive oil
1/4 cup lime juice
4 TB taco seasoning

Cream topping:
1/2 cup sour cream
1/2 cup mayonnaise
2 TB lime juice
1/4 tsp salt

1 1/2 cup diced red onion
1/2 tsp salt
1/2 cup rice vinegar
2 TB lime juice

diced jalapeno (optional)
cabbage, shredded

Mix liquid ingredients from marinade and soak with Tilapia Filets for at least 4 hours. Mix cream topping ingredients until combined and store in refrigerator. Mix relish ingredients until combined and marinade in fridge for several hours.

Preheat oven to 350 degrees. Bake Tilapia for 15-20 minutes or until flaky. Drain red onion relish. Wrap flour or corn tortillas in tin foil and warm in the oven for 5 minutes. Serve fish with tortillas, relish, sauce, and any desired extras. Serves 4.