Tuesday, June 15, 2010

Third Recipe

Well, tonight, I made my third meal. This time, it was a chicken and rice skillet meal. This meal is a super easy meal to make in less than one hour. It has chicken, tomatoes, rice, celery, and onions. It also called for olives, but I did not add the olives. I will give the recipe, which I found in one of my Mama's cookbooks, later in this post. The taste was similar to that of a mexican lasagna, except without the tortillas. This recipe would taste great with any kind of meat that you would want to use. It is a one dish meal, so there is not a lot of clean up. And the dish that you do use, a large skillet, needs to be your largest skillet, as this recipe uses a lot of room in the skillet. I learned that the hard way. We all live and learn.
I also made corn on the cob to go with it. All in all, it was a delicious dinner.

God bless.


Chicken-and-Rice Skillet Dinner

1/4 c flour
3/4 tsp seasoned salt (I used Chachere's seasoning)
1 lb. boneless, skinless chicken breast halves, cut into small cubes
Olive oil
2-14 1/2 oz cans diced tomatoes, undrained
1-1 1/4 oz package taco seasoning mix
1 c thinly sliced celery
1 small onion, chopped
1 can sliced olives (I did not use these)
1 c uncooked rice
1 c water
Shredded cheese

Combine flour and salt (or seasoning, whichever you use) in a large, heavy-duty zip-top bag; add chicken. Seal bag; shake to coat chicken thoroughly.
Brown chicken in hot olive oil in a large skillet over medium-high heat. Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for 25 minutes, or until rice is tender. Sprinkle with cheese before serving.

Monday, June 14, 2010

Been a While

Well, for those of you who have been reading my blog, y'all know that I have not been posting recently. Last week was VBS at my church, so I helped out there at night which was when VBS was. I did not have a lot of time to cook a meal, eat it, and get out the door so I only made Greek Bean Soup for supper one night, even though I didn't get to eat it. My parents ate it though and loved it. Greek Bean soup has white beans, chicken or vegetable broth, celery, carrots, onions, garlic, and parsley for an optional garnish. You cook it like you would any other soup, except you don't put everything in the pot at the same time. First, you put the beans and the broth in the pot and let it cook for 1 1/2 hour. Then you add the onions, celery, carrots, and garlic and simmer for another 30 minutes. Finally, you add 3 T of olive oil and optional flaxseed oil (I hope I got that right) and simmer for another 3o minutes. Then dish it up and serve.

Friday, I did cook something else. I made another 7UP cake for a family in our church. Last Saturday, my church had a car show and a bake sale, with the proceeds from the car show going toward the Mexico Mission Team to help fund their mission trip to Mexico, and the proceeds from the bake sale going toward the family in our church, the Gaithers. The Gaithers are wanting to adopt two very cute twin baby boys. They started the adoption process in October hoping they could adopt internationally. They were blessed just a couple of months ago with these two sweet baby boys, Cason and Harley. They are raising funds for the adoption, and the bake sale is one of several fund raising opportunities that they are using. They raised $450 last Saturday. God is blessing them. Please keep them in your prayers.

Tomorrow night the cooking adventure continues with Chicken-and-Rice Skillet Dinner, green beans, and whole wheat rolls.

God bless.


Wednesday, June 2, 2010

Day 1 pictures

Everyday after I post about what I made, I will post a second time with pictures of what I made.

These are some pictures of tonight's recipes.

Here is a picture of my 7UP cake. Notice that it has a piece missing.
This is a picture of my meal put together on a plate at the table.

This is another picture of my meal.

Day 1

Well, day one of this exciting venture is complete. It went very well I would say.

Today, I made fried pork chops, a Paula Deen recipe, corn casserole, a family recipe, hoecakes, also a Paula Deen recipe, and 7UP cake, which is one of America's lost recipes.

I will talk about them in the order I made them.

The 7UP cake turned out good. I found this recipe in a cookbook called America's Best Lost Recipes. This cookbook has lots of recipes from families all over the USA. Some of these recipes are family recipes from Germany, Holland, Britain, and some were created here in America. The 7UP cake is one of those family recipes that is from America. It first appeared in the marketplace in 1929, though it was called a different name. It wasn't until 1936 that it came to be called 7UP cake. This particular recipe that I used has the usual cake ingredients, flour, eggs, salt,vanilla, and sugar, and it also has lemon zest, shortening, and, of course, 7UP. I did not have any shortening, so I substituted with butter. Once all the ingredients were mixed together, I then baked it in a bundt pan for about an hour. That sounds like a long time, but it is just the right amount of time for everything to cook. Tonight, the cake turned out delicious. It was very moist and not crumbly. Definately a recipe I will use again.

The corn casserole is a family favorite. We have been having this at family gatherings for many years. This casserole has rice, cream of chicken soup, and you just cannot have corn casserole without corn. It calls for cream corn and Mexi-corn, although whole kernel corn nibblets work just as well. All these ingredients are stirred together in a pan, then cooked for about 30 minutes, adding cheese for the last few minutes. Tonight, it turned out extremely good.

The fried pork chops are a recipe that I found in a Paula Deen magazine. This recipe just calls for three ingredients, four if you count the oil with which to fry the chops with: buttermilk, flour, seasoning, and pork chops. You use the buttermilk and flour to coat the pork chops with a light crust, then fry them for about 8 minutes on each side until they are done.

And I just cannot forget to mention the pecan pie. Today is my Daddy's birthday and pecan pie is his favorite, so I made it for him as a birthday surprise. This recipe calls for Karo syrup(or any light corn syrup), a pie shell, sugar, eggs, vanilla, salt, butter, and pecans. I did not have enough pecans, so I improvised and added cashews to make up for it. I heated the syrup, butter, and sugar until all three were thoroughly combined. I then added the eggs, vanilla, and the salt, stirring to make sure that they were mixed together. Finally, after I put the nuts in the pie shell, I poured the liquid over them. I then cooked it for 50 minutes. Daddy loved his birthday surprise.

After each post, I will try and add in a recipe or two. Tonight's recipe is corn casserole.

Hope you enjoyed reading this. Comment and let me know what you think.

God Bless.


Corn Casserole

1 pkg. Mahatma yellow rice
1 can cream of chicken soup
1 large can cream-style corn
1 can whole kernel Mexi-corn

Pre-heat the oven to 350 degrees. Cook the rice according to the directions on the pack. Then mix with the remaining ingredients. Pour into a buttered casserole dish. Bake for 30 minutes. Sprinkle with grated cheese for the last few minutes.