Chicken Parmesan Rice Skillet Dinner

Ingredients:

1- Tbsp.olive oil
4- small boneless skinless chicken breast halves (1 lb.)
1- jar (28 oz.)Barilla mushroom/moscatella spaghetti sauce (about 2-1/2 cups)
2- cups MINUTE White Rice, uncooked
1- green pepper, diced
1- onion,medium
1- cup Shredded Mozzarella Cheese
1/4- cup Grated Parmesan Cheese


HEAT oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 to 5 minutes on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm. Drain oil from skillet.

ADD spaghetti sauce, onion,pepper, and 1 cup water to skillet; stir. Bring to boil.

STIR in rice. Top with chicken. Sprinkle with cheeses; cover. Reduce heat to low; cook 5 minutes or until cheese is melted.

Tis the Season to Eat Soup!

Today I made a wonderful soup. Needed to warm these old bones against the winter chill with a hardy 15 bean, smoked sausage soup. Garlic, onion, jalapeno and chili spice odors permeate the kitchen as the soup simmers. Here is the recipe, if you'd like to try it. It's simply yummy:

You will need:
1 lb. of smoked Hillshire sausage or Kielbasa
1-20 oz. pkg. of Hurst's 15 bean dried beans
1- medium onion chopped
1- 15 oz. can stewed or diced tomatoes
1-tsp chili powder
Juice of 1 lemon
1-can hot, Ortega diced jalapenos (drain the liquid)
2-cloves garlic crushed and minced

Cooking method (Quickcook the beans)
1. Place rinsed beans in pot with 3-4 quarts of water.
2. Bring to a rapid boil, reduce heat, cover and continue cooking fo 60-70 minutes.
3. Add sliced sausage, onion, tomatoes, garlic,lemon, jalapenos and chili
powder. Add salt and pepper to taste. Simmer for another hour.
4. Add contents of ham packet (Included in bean package) 5 minutes before
simmering is done.
5. Serve piping hot with your favorite bread and enjoy! buon apetite!

Keith's Southwestern Bean soup

As the weather cools, the appetite for some nice, hot comfort food increases. My southwestern bean soup fills the bill, and is delicious. Here's the recipe. Try it on those chilly days, you'll love it.

Ingredients:

2 cups dried navy beans (1 pound)
12 cups water
2 pounds ham hocks
1 cup mashed potato flakes
2 teaspoons salt
1 teaspoon pepper
1 large onion, chopped( one cup)
2 medium stalks celery, chopped (one cup)
1 clove garlic, chopped
1 can (4 oz.) ortega diced jalapeno (drain juice)
1 tablespoon chili powder
1 teaspoon cumin


Process:

1. Heat beans and water in Dutch oven. Boil uncovered 2 minutes.; remove from heat.
Cover and let stand one hour.

2. Add ham bone. Heat to boiling; reduce heat to low. Cover and simmer about 2 hours
or until beans are tender.

3. Stir in remaining ingredients. Cover and simmer 1 hour.

4.Remove ham bone; remove ham from bone. Trim excess fat, cut han into 1/2 inch
pieces and stir into soup.

Grandpa's Million Dollar Fudge

Grandpa's Fudge
Originally uploaded by hombreciego.

My Grandma Hayes passed this delicious fudge recipe down to me. She used to make this fudge during the Thanksgiving and Christmas holidays. Everyone loves and raves about it. My grandaughter Miranda and I made a batch for Halloween for her 3rd grade class and decorated the top with orange candy pumpkins. It was a big hit. Here is a photo and the recipe:

INGREDIENTS:
4 1/2 cups white sugar
1 pinch salt
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 cups chopped nuts
1 (12 ounce) package semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
2 cups marshmallow creme

--------------------------------------------------------------------------------

DIRECTIONS:
Butter two 9x9 inch baking pans and set aside.
Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.

Cornbread Chili Bake

Cornbread Chili Bake
Originally uploaded by hombreciego.

Recipe Name: Chili Cornbread Bake

Categories:
Serves:

Ingredients:
Ingredients
Filling
3/4 lb ground beef*
1/2 c (2 ounces) chopped onion
1 can (15 ounces) dark red kidney beans or black beans, well drained
1 can (15 ounces) chopped tomatoes, drained
1 tsp chili powder (optional)
1 tsp ground cumin
1/4 to 1/2 teaspoon cayenne pepper or a few dashes hot sauce (optional)
1 tbsp cornmeal
1 c (4 ounces) grated sharp cheddar cheese (for sprinkling over the filling)
Cornbread
1 1/4 c (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 c (6 ounces) cornmeal
1/4 c (3/4 ounce) buttermilk powder**
1 tbsp baking powder
1 1/4 tsp salt
2 tbsp (7/8 ounce) sugar
3 tbsp (1 1/4 ounces) vegetable oil
2 lg eggs
1 c (8 ounces) milk** or water**
2 tbsp diced fresh (or 1 small can, drained) jalapeno chilies (optional)

Instructions:
Instructions
*You can substitute one 15-ounce can of beans (kidney, pinto, black or chickpeas) for the ground beef.

**Or substitute buttermilk for the buttermilk powder and milk or water, if desired.

Filling: Brown the ground beef, and drain it well. Add the chopped onion, and cook until soft. Stir in all of the remaining ingredients, except for the grated cheese. Bring to a boil, stirring constantly. The chili filling should be very thick. If it seems watery, cook for several minutes to reduce the liquid. Remove the chili from the heat, and allow it to cool to lukewarm while you make the cornbread.

Preheat your oven to 425°F. Grease a 10-inch cast iron skillet OR a 2-quart casserole dish OR a 9-inch square cake pan.

Cornbread: Whisk together the flour, cornmeal, buttermilk powder, baking powder, salt, and sugar. In a separate bowl whisk together the oil, eggs, milk or water, and peppers.

Add the liquid ingredients to the dry ingredients and stir just until blended. Spoon about half the batter into the baking dish. Spread the chili over the batter. Sprinkle with about three-quarters of the cheese. Drop spoonfuls of the remaining batter on top of the chili, and sprinkle with the remaining cheese. Bake for 25 to 30 minutes, until the bread is golden brown. Yield: 8 servings


This recipe exported by PDACookbook Plus - www.wakefieldsoft.com

Cooling German Chocolate Cake

Cooling German Chocolate Cake
Originally uploaded by hombreciego.

1st attempt at baking a cake

Chorizo Lasagna

Chorizo Lasagna
Originally uploaded by hombreciego.

Thought I'd vary the lasagne and put a little Spanish chorizo sausage in it for a different flavor. My Italian friends are probably rolling their eyes at this bastardazation of one of their specialities. Well, I still used provolone, grated parmagiannom, mozarella and fresh ricotta if that's any consolation. Hope my friends aoppreciate my creativity when they taste this dish today!

Potato_Leek_Soup

Potato_Leek_Soup
Originally uploaded by hombreciego.

Tis a blustery day in Mesquite. Temperature dropping. Weird for May, so I thought I'd make some delicious Potato/Leek soup before the heat rolls in and ends the comfort soup, season.