Sunday, February 22, 2009

Peanut Chicken Thighs in crockpbot

This had the whole house smelling while it was cooking.
We also came across one of the best salsa in a jar from our local Kroger. If you have one in your area or go to their web site to order. It was super good. In addition, no one is paying me to say this. It was called Arriba Medium Fire roasted Garlic and Cilantro Salsa. They have several types and we have tied two now.
We did put this over the celery Root mashed like potatoes. Again, thanks to recipe Zaar for a spicy Thai like dish.

6¼ hours serves 4
We used 5 skinless chicken thighs and one breast we had. Cut in pieces
One jar Cilantro Salsa or any you like.
½ cup creamy or crunchy peanut butter. (We will use crunchy next time.)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice add just before serving.
1-tablespoon brown sugar.
You may want to double the sauce as we felt it could have used a little more.

Thursday, February 19, 2009

Celery Root mashed

Celery Root

Nasty looking thing but it tastes so good. My wife is not a fan of mashed potatoes like I am. She has two things she will hardly ever eat and they are fried chicken and mashed potatoes. She said when she was first married and she lived with the in-laws they had that at least three times a week.
We both like celery and we found this recipe a while back and boy was it good. There is a slight celery flavor but not overpowering great substitute for mashed potatoes.
This a two part post as we made this side dish a felt it needed its own separate post. We made spice Thai Chicken Thighs that we put on top.

Celery Root
Peal outer edge to white meat of root. Wash well
Cut in small cubes
Boil or steam until fork tender
Drain well pour into a food processor
Season like mashed potatoes
Garlic (we used roasted)
Salt and pepper to taste
Add milk: or cream or sour cream what every is your preference.
Try not to over process. Should look like mashed potatoes.

Saturday, February 14, 2009

Shrimp Corn Soup

1 8 oz pkg. cream cheese
½-cup butter
1 cup chopped green onion tops
1 can cream of shrimp soup
1 can cream of potato soup
1 can whole kernel corn (we might but 2 next time we did not feel it was enough) not drained
1 can cream style corn
2 cups whole milk
1 lb of boiled shrimp peeled and deveined
1 teaspoon seafood seasoning (we used Ol Bay)
Can use crumbled bacon to garnish

In a 5-quart soup pot, slowly melt the cream cheese and butter over low heat
(This took some time as it was the first time for me to do and the cream cheese was awful slow to melt.)
Add green onions and gently simmer for about 10 to 12 minutes
Stir in cans of soup and both of corn simmer for 15 minutes (this will look thick)
Slowly stir in milk to reach desired consistency. We put in ½ cup and then just kept adding and stirring
You soup should look like pancake batter.
Just before you are ready to serve stir in shrimp and seafood seasoning and heat pot to a slight bubbly (don’t go over board.)
This was a good one. We would add maybe some roasted garlic and extra can of corn next time.
We also added a tad of salt and pepper to taste.
In addition, of course with shrimp it was much better the next day as it had time to absorb the shrimp flavor.
We also thought this would be really good in a bread bowl. You must have a good bread to go with this.
We used a good French bread. Was not able to get a good picture we ate it up so fast.

Friday, February 6, 2009

Garlic chicken and broccoli Pasta

1 lb penne pasta
1 ½ cup broccoli
1 ½ to 2 cups cooked chicken
1 Tablespoons butter
2 cloves garlic can add extra (we did)
2 Tablespoons flour
¾ cup chicken broth
3/4 cup milk
2 Tablespoons parsley flakes
Red pepper flakes (to taste)
Salt and pepper to taste
1/3 to ½ cup grated parmesan cheese (can add extra we did)

Cook pasta according to directions
Melt butter and add garlic in medium sauce pan
Cook over med heat for 1 min.
Add flour and cook for another min stirring constantly
Stir in broth and milk and cook stirring until sauce boils and thickens
Add chicken and broccoli and stir
Add parsley, salt, pepper, pepper flakes and cheese
Stir till cheese is melted.
Add pasta and toss till covered.
Serve with extra parmesan on top.

This was very yummy and fairly easy to make we would add more pepper flakes next time or some white pepper to kick it up a little more.
Our taste buds must be getting accustomed to the heat and need to add more.

Tuesday, February 3, 2009

Chicken Pot Pie

Boy it has been cold around here lately and this is a new recipe we tried and will be making again very soon. I was so surprised at how good this turned out. We will never again use one of the frozen pies again as this was easy and oh so tasty.

1pkg ready-made pie dough (2 crusts)
1 10 oz pkg. frozen mixed vegetables (rinse an thaw)
1-2 cups cooked chicken (we buy roasted ones from the store and about ½ of the chicken does the trick.)
1 can cream pf potato soup
1 can cream of chicken soup
1/3 cup milk
¼-cup onion
1-teaspoon Lawry seasoning salt
2 cloves garlic
1-teaspoon celery salt

Line 9 or 10-inch pie plate with crust and set aside
Combine remaining ingredients (I do put all in a saucepan and warm everything up to blend better)
Pour filling in pie plate
Top with 2nd crust. Make slits in top to vent
Place in preheated oven at 375 for 45 to 50 minutes or until golden brown.
This was enough for us two nights and may have been better the second night.

Monday, February 2, 2009

Spinach and tomato pie

This was another winner and worthy to put up on the net a good brunch or for us a weekend breakfast for Sat and Sunday. This is a recipe from the Zaar of course, we did tinker with it a bit to suit our taste. (Hot).
Also can’t wait to try with a real homegrown tomato.

1 pkg. frozen chopped spinach
1 3 oz. pkg. of cream cheese softened
5 eggs slightly beaten
1-cup sharp cheddar cheese grated.
¼ cup chopped green onion
Pinch of salt and pepper (to taste)
2 teaspoons parsley
We added two cloves roasted garlic and a sprinkle of red pepper flakes.
1 tomato
One 9-inch deep-dish pie shell
¼ cup parmesan cheese (we added more)

Drain and squeeze as much water as you can of spinach
Combine all ingredients but tomatoes and parmesan cheese together and pour in pie shell.
Place thinly sliced tomatoes on top and then sprinkle parmesan cheese. (We bet some bacon would be good sprinkled on top and will try it next time).
Bake in preheated oven at 350 for 35 min or until done.