To My Fledgling Foodie Readers

For those of you who are beginning cooks or those of you who don’t view yourself as being able to make toast without burning it, you have come to the right place. Thanks to my friend Kate and her comment on Face Book, I have decided to add this section for all of those who are like her and look at a frying pan like a flying saucer.

TIPS FOR BEGINERS:
1. Read the WHOLE recipe carefully before you start.
Sometimes I’ll even read it through a few times to get it in my mind what I need to be doing. You can make almost ANY recipe, I promise, if you trust the recipe.

2. Do your prep work before you fire the flame.
Before you start heating up your oil (if applicable), make sure your ingredients are chopped and or ready near by, and have your utensils ready. If you have cans that need to be opened, open them. What you want to avoid is: needing to do two things at once – i.e: your chicken is cooking quicker than you thought and you need to add the liquid but alas the can isn’t open yet! AHHH stress! You see?

3. If you have a question, ASK.
Ask me by leaving a post or an email (Racha_rae06@yahoo.com) or look online. Yahoo/Google are great resources. So are some great web site I have links to on the blog.

4. Don’t be intimidated by a long list of ingredients or instructions.
For example, the Lady’s and Son’s Lasagna post looks really hard. The list of ingredients is long, and it takes a long time to make. However, it really is simple. You don’t need any special skills to put it all together. It is a really fun dish to make with a friend, loved one, or significant other because you can do the work together (it is labor intensive – that means it take a long time to make, it doesn’t mean it is difficult :^).

5. Be confident.
Even really great cooks make things that taste awful sometimes. Or recipes don’t always taste as good as they look. Once you get comfortable with some basics, you’ll take off – trust me!


I have decided I will post a few more very simple recipes that will also teach techniques needed for basic cooking. I hope you all enjoy!

Quick Chicken Cacciatore

This is a Pampered Chef recipe, but I had a request for some deliciously simple recipes and this is one of my favorites. Once you get the hang of it, you can switch it up to make it your own (I use fresh breaded chicken now). But for beginners, this is pretty easy.

Quick Chicken Cacciatore

1 package (10.5 oz) frozen breaded chicken breast (Tyson is a good brand to try or even if you have chicken nuggets strips in the freezer)
1 medium green bell pepper
4 oz mushrooms, sliced (we leave these out because Eric doesn't like mushrooms)
1 small onion, shopped (about 3/4 cup but don't stress over exactness)
8 oz (1/2 1LB package) linguine
2 cans (14 1/2 oz each) Italian-seasoned diced tomatoes, undrained
1 garlic cloves, pressed (or chopped, or you can use pre-chopped garlic you get at the grocery store)
Grated Parmesan Cheese

1. To partially thaw chicken patties, follow package microwave heating directions (safety) except microwave on HIGH 1 minutes only. Cut chicken patties into 3/4 inch strips and bell peppers into thin strips. Slice mushrooms. Chop onion.

2. Cook linguine according to package directions. Drain and keep warm.

3. Meanwhile, heat a large skillet over medium-high heat until hot. Lightly spray with olive oil. Add chicken patty strips; cook 5 minutes, turning frequently with spatula.

4. Add tomatoes, bell pepper, mushrooms, onion and garlic. Bring to a boil; cover. Reduce heat; simmer 8-10 minutes or until vegetables are tender. Serve over hot linguine. Sprinkle with Parmesan Cheese, if desired.

Yield: 4 servings


Menu Suggestion
Serve this one-dish meal with refrigerated garlic bread sticks.


How I make this recipe

Instead of bothering with breaded chicken, I cut up 1 large breast into strips. I place them in a hot pot with some olive oil (about 1-2 TBS over med-high heat) and let them get a little brown. I then add the onions, let them cook a minute, add the garlic, let it get slightly brown, and then add the rest of the ingredients (peppers, tomatoes). I will add a little bit of water (about 1/2 can that used to hold the tomatoes), and about 1/2 cup bread crumbs (seasoned bread crumbs are nice because you don't have to add any Italian Seasoning). Believe me, the bread crumb taste adds a wonderful flavor. I then let it simmer for an hour or more (I learned that because I prefer to cook it longer, my breadcrumbs fell off my chicken anyway, that is how I came up with this method). It becomes more sauce like, and less chunky, but I like it that way! I also add Italian spice blend - BUT ONLY - if I use plain bread crumbs and non-seasoned tomatoes. Stir it often to make sure nothing sticks and burns on the bottom. Enjoy over your linguine. Oh and by the way, your house will smell so delicious!

Late Summer Special - Tomatoes

This recipe is a no brainer. It isn't so much the recipe I wanted to share, but my favorite late summer sandwich. Home grown tomatoes make amazing tomato sandwiches (or BLTs, Eric's favorite). Our tomato crop was plentiful this year, despite the late start (June 10th or so). We had an abundance of rain this year which caused some of my plants to rot in some spots. But it also meant I only had to water my plants twice this whole summer! Thank you Mother Nature.

If you have never tasted a tomato that turned ripe on the vine, you are in for a treat. Store bought tomatoes have no taste really. They are picked green and ripen while shipping. DO NOT try to make a sandwich from those - you will be sorely disappointed. If you have the room, try planting a tomato plant or two next summer. You can really be low maintenance (like myself) and still enjoy red deliciousness come late summer.

There are so many different kinds. In 2007 I planted an heirloom variety that did not produce a lot of fruit, but when it did oh my! They were almost purple the red was so dark. Yum. This year we planted just regular Big Boys I believe. They are pretty good, but others are better. We were limited because of our late start. I do suggest when you plant your tomatoes, bury them until you see only a few inches left sticking out of the ground. This ensures VERY deep roots, which means you'll get fruit earlier in the season. I also suggest planting in early May, depending on your location. In the "Nor-East" we aren't usually free from frost until then, which is what you want to be careful of. If a late frost threatens your green beauties, cover them in plastic for the night. So I hope you were inspired to plant a tomato plant next year. And for the grand finally...

The Simple Summer Tomato Sandwich

Two pieces of toasted whole wheat bread (the real stuff - no colored white bread here)
1 tomato sliced thickly
MAYO a-plenty (or Miracle Whip I guess... If you like that sort of thing)

Generously spread Mayo on toast. Top with as much tomato as you think you can politely get into your mouth. Enjoy... Yum...
Oh yes, repeat every day at lunch until you can't look at a tomato until next year's crop.

Creamy Chicken Stir-Fry

I enjoy this stir-fry because I think it has a nice flavor. I find when I buy the packets of stir-fry mixes at the grocery store they are so-so. I must say, this is one of the only reasons I have Miracle Whip in my fridge. It is fast, simple, and healthy (for the most part). The original recipe can be found on Kraft Foods recipe web site.

2 tsp. olive oil
1 large chicken breast, cut into chunks
1/4 cup Miracle Whip Dressing
2 cups frozen stir-fry vegetables
1 Tbsp. soy sauce
4 cloves garlic, minced
3 cups hot cooked instant white rice

Heat oil in large nonstick skillet on medium-high heat. Add chicken and cook until lightly brown on both sides - don't over cook (about 2 minutes per side). Add garlic and let it cook for a minute or two. Add frozen vegetables (I personally like the California Mix). Cover and let simmer about 5 minutes, stirring occasionally to prevent burning. The veggies should give off enough water to steam themselves, but you might need to add a few table spoons if it looks like it might burn - just don't over do it. Mix dressing and soy sauce, add to pot and stir until well combined. You might need to let it simmer to thicken the sauce a little bit. Serve over rice.

Vegetarian Stuffed Peppers

This is a GREAT inexpensive, healthy, and delicious recipe. The first time I had these was after Noel was born. My good friend Tisha Hunt brought them over for us. The variation I make is what she made for us. The original recipe calls for barley instead of lentils and rice (see below). I usually have lentils and rice, so that is what I use. But if you have barley, give it a try! It doesn't take too long to make if you can plan a little - cooking your rice and your lentils at the same time - even earlier in the day if you wanted. From there it is a snap to go together.

Vegetarian Stuffed PeppersMakes: 4 Peppers; serves 4

2 large or 4 small green or red bell peppers (I find it actually makes 5 small peppers)
1 tablespoon olive oil
½ cup chopped onions
2 cloves garlic, minced
15oz can diced tomatoes (or 1½ cups chopped tomatoes)
2 tsp dried parsley (or ¼ cup chopped fresh parsley)
2 cups cooked green lentils (about 1/2 LBS of lentils - follow cooking directions on the bag)
1 cup cooked brown rice (about 1/2 cup dried rice - follow cooking directions on the box)
½ teaspoon salt, or to taste
¼ teaspoon pepper
¼ cup grated Parmesan cheese

mozzarella

sour cream

1. Preheat the oven to 375ºF.
2. If using large peppers, cut them in half through the stem, discard seeds and pith; or, if using small peppers, cut off the top with the stem, then remove seeds and pith. Blanch in boiling water 4 minutes; drain.
3. In a medium skillet, heat the oil over medium-high heat. Add the onions and garlic; cook, stirring, until softened, about 2 minutes. Add the tomatoes and parsley. Cook, stirring until tomatoes are softened, about 3 minutes. Stir in the lentils, rice, salt, pepper, and Parmesan cheese. Spoon the mixture into each of the prepared pepper shells. Top with mozzarella cheese or serve with sour cream when they're done.
4. Bake 20 minutes or until filling is heated through.

The original recipe calls for ¼ cup snipped fresh dill along with the parsley and 3 cups cooked barley instead of the rice and lentils. So mix it up one day if you want to! I don't care for dill so that is why I leave it out. If you like it, add it in! Or leave out the rice and do 3 cups lentils - it is up to you.

Cheesy Funeral Potatoes

This recipe is good, but I know a better one... It is just getting my source to give it up (Natalie Larsen)! But in the mean time, this one is tasty and I have had a few requests for it. Why is it called funeral potatoes you ask? In Utah, when there is a big event like a funeral, the Relief Society women are asked to provide the luncheon for the family. When looking up the recipe, you will often find it called "Mormon Funeral Potatoes." Not because Mormons have a corner on the market, but because it became a tradition, along with ham and green beans. There are as many recipes for it as you could imagine! It makes a nice big side - and can be easily doubled or tripled... It is just right for feeding a crowd without going over the budget. It is high in calories so watch your portions! And feel free to bring it to your next church function - you might start a new trend!


Funeral Potatoes
Presented by Becky Low
on February 04, 2002

Ingredients:
· 6 cups diced potatoes*(If you use fresh potatoes, you have to cook the dish for at least an hour)
· 1 can (10 ¾ oz.) cond. cream chicken soup
· 1/2 soup can milk
· 1 cup sour cream
· 1 cup sharp cheddar cheese, grated
· 1/4 cup grated onion (optional) **
· salt and pepper to taste
· 3 tablespoons butter, melted
· 3/4 cup corn flake crumbs (I personally like more flakes, but you don't need more butter)

Thaw frozen potatoes if using (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired or using raw potatoes, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes if you are using frozen or cooked fresh potatoes or until hot and bubbly throughout. Cook at least 1 hour if using uncooked, fresh potatoes; cover tightly with foil and remove for the last 20-30 minutes to crisp the top.

Notes:
* Use approximately 6-8 peeled, and diced fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or saute 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.
Recipe serves approximately 8.

Not yo' mama's Taco Soup

This is another one from Chrisy's family collection. I don't know what is so special about this recipe. I can tell you that I've given it the above title because we have had NUMEROUS guests tell us after, "When you said Taco Soup was for dinner I though 'Oh Great.' My mom used to make taco soup and it was never very good. But this was fantastic!" I am not joking! So even if your memories of Taco Soup leave you wanting (or gagging), give it another try with this super easy, super yummy recipe. (I even made it this time to show you pictures! Mostly because my brother was coming to visit and I knew it would feed the "human garbage disposal" as we so delicately call him)

Ingredients:

1 LB Ground Beef
1 pouch Taco Seasoning
1 can kidney beans
1 can of corn
1 can of diced tomatoes (pre-seasoned OK)
1 large jar of tomato sauce (I always use our left over spaghetti sauce)
1 cup of water or more as needed
cheddar
sour cream
tortilla chips


Brown your ground beef and drain the fat. Add taco seasoning to meet according to package directions.

Add remaining ingredients (NOT cheese, sour cream, or tortillas). Bring to a boil, reduce to a simmer and let it cook, covered, a few hours, stirring occasionally, adding water if necessary. You can also do this in a crock pot. It will take longer to cook - 4-5 hours. For me, I just do it on the stove because I have to brown the beef anyway - why make more dishes for myself?
I have to get a final picture and I will. I was so hungry and it smelt so good, I forgot :^)
Top with cheddar cheese (or whatever cheese you like) and/or sour cream and eat with tortilla chips. Enjoy!