Today at work, my assistant director stopped me to ask "So, what did you cook at the White House last night?" When I replied that I had made homemade potato soup and quesadillas I got quite the response. She was completely bewildered at how I could have possibly made homemade potato soup after I got off work and in time for supper...that same night! I asked her why she was so confused and she stated that when she makes potato soup it takes her like 8 hours! It took some convincing to get her to believe me when I said it only took MAYBE 30 minutes from start to finish! Since this was such a "novel" idea, I decided to post my recipe in hopes you enjoy it as well as cutting this girls' cooking time WAY down.
Ingredients:
1. 6-7 small/medium red potatoes, diced.
2. 4 cups of milk.
3. Half block of velveeta cheese, cubed.
4. 1/4 - 1/2 cup of salsa. (depending on your desired taste.)
5. A sprinkle (+/-) crushed red pepper.
6. Seasonings to taste. (I used a little bit of greek seasoning, seasoned salt, and pepper).
Directions:
1. Once potatoes are diced, throw them into a pot of boiling water. Boil until tender, but not mushy. Drain.
2. Combine the milk, cheese, salsa and crushed red pepper in a pot. Cook on medium-low heat until the cheese is melted. Be careful not to burn the milk or cheese.
3. Add the potatoes to the milk and cheese mixture. Heat through.
4. Addthe rest of your chosen seasonings. Stir thoroughly. Cook for 2-3 additional minutes to let the flavors blend.
Now you are ready to serve! I like to garnish my bowls of soup with chopped green onion, bacon bits, and a pinch of shredded cheese.
This is a very simple, but tasty, recipe! I hope you enjoy!
Happy Eating!
Wednesday, September 21, 2011
Sunday, September 11, 2011
Caramel Corn in a Bag
Ok guys...first, I am sorry it has been so long since I have posted. I have been so busy with family gatherings, the fish fry, work, and a wedding, that I am just now getting back to my computer. Secondly, I am letting you in on a secret from my childhood! This caramel corn in a bag was one of my most favorite things to eat as a kid. I can still remember my momma popping fresh corn and throwing it in the bag and magically creating caramel corn! I loved it! Because of this intense love for this recipe, I have decided to share it with all of you!
Caramel Corn in a Bag:
Ingredients:
1. 4. quarts popped popcorn (or two standard-size bags).
2. 1 cup brown sugar.
3. 1/2 cup margarine.
4. 1/4 cup light corn syrup.
5. 1/2 teaspoon salt.
6. 1 teaspoon vanilla extract.
7. 1/2 teaspoon baking soda.
Directions:
1. Place the popped popcorn into a large brown paper bag. Set aside.
2. In a 2-quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
My husband absolutely loves this and is already requesting I make it again. This is not my original recipe, but it tastes wonderful all the same! Hope you enjoy!
Happy Eating!
Caramel Corn in a Bag:
Ingredients:
1. 4. quarts popped popcorn (or two standard-size bags).
2. 1 cup brown sugar.
3. 1/2 cup margarine.
4. 1/4 cup light corn syrup.
5. 1/2 teaspoon salt.
6. 1 teaspoon vanilla extract.
7. 1/2 teaspoon baking soda.
Directions:
1. Place the popped popcorn into a large brown paper bag. Set aside.
2. In a 2-quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
My husband absolutely loves this and is already requesting I make it again. This is not my original recipe, but it tastes wonderful all the same! Hope you enjoy!
Happy Eating!
Thursday, September 1, 2011
"A Little Bit of Everything" kind of pasta...
I go in to work at 7 am and do not get home until around 3:45 pm every day. My husband gets home about an hour later. Then I like to try and eat dinner no less than an hour after that (5:45). This type of favored schedule does not give me much time for big, fancy meals. So, I am always appreciative of something that is quick, simple, but still delicious. Last night was a crazy night. We followed the above schedule plus had church so things were a bit more scrunched than normal and I needed a quick supper. From the beginning preparations to putting it on the table took less than 30 minutes! I had been thinking about this meal all day while at work. And, eventually decided I would just throw some things together that I had lying around and see what I created. The following recipe is the results of my "hope for the best" attitude...and is one of my personal creations...HOWEVER, I still need to name this recipe. Any ideas would be greatly appreciated! Now for the recipe...
"Title....?"
Ingredients:
1. 1/2 box of Whole Wheat Penne Pasta. (Full box is 13.25 oz.)
2. 3 Chicken breasts.
3. 2 packets (0.6 oz. each) of dry, zesty Italian dressing.
4. 1 can (2.25 oz.) sliced black olives, drained.
5. 1 small zucchini (or 1/4 of a larger one) cut into thin slices.
6. 2 medium tomatoes, chopped.
7. 4-6 cups of baby spinach leaves.
8. 1 lg. green onion, chopped.
9. Grated Parmesan cheese (amount is per cook's liking).
Italian Dressing Ingredients:
1. 1/4 C. Vinegar.
2. 3 Tablespoons of water.
3. 1/2 C. Oil
Directions:
1. Boil pasta according to directions on box.
2. Take half of one packet of the DRY Italian dressing mix and sprinkle it on both sides of the chicken breasts. The seasoning will be sparse. Grill the chicken breasts until done.
3. While chicken is grilling cut up the zucchini in thin slices and then in to bite-size pieces. Also, cut the tomatoes as well as the green onions. Set Aside.
4. Place the spinach leaves into a strainer and, once the pasta is tender, drain over the spinach leaves. This will cause the spinach leaves to wilt.
5. Empty one packet (0.6 oz) of Italian seasoning into a shaker and add the Vinegar and water. Shake briskly for 20 seconds. Add the oil and shake again. Set aside in the fridge.
6. Once everything has been chopped up, chicken grilled, and pasta strained, empty the pasta and spinach into a skillet. Add all the chopped up veggies (olives, zucchini, tomatoes, and green onion). Turn stove top to medium heat. Pour the prepared mix of dressing over everything and let simmer.
7. Once you have reached a desired tenderness with your veggies, cut up your chicken and add to the skillet. Sprinkle the remaining dry Italian seasoning and the grated Parmesan cheese over the dish. Let simmer for 2 more minutes and remove from heat.
8. Place on serving dishes and sprinkle with grated Parmesan cheese before serving.
Serves approximately 2-3.
The chicken with seasoning ready to grill...
Everything in the skillet, simmering...
The final product in the serving dishes, waiting for Parmesan.
There ya have it! As promised: quick, simple and delicious!
Happy Eating!
"Title....?"
Ingredients:
1. 1/2 box of Whole Wheat Penne Pasta. (Full box is 13.25 oz.)
2. 3 Chicken breasts.
3. 2 packets (0.6 oz. each) of dry, zesty Italian dressing.
4. 1 can (2.25 oz.) sliced black olives, drained.
5. 1 small zucchini (or 1/4 of a larger one) cut into thin slices.
6. 2 medium tomatoes, chopped.
7. 4-6 cups of baby spinach leaves.
8. 1 lg. green onion, chopped.
9. Grated Parmesan cheese (amount is per cook's liking).
Italian Dressing Ingredients:
1. 1/4 C. Vinegar.
2. 3 Tablespoons of water.
3. 1/2 C. Oil
Directions:
1. Boil pasta according to directions on box.
2. Take half of one packet of the DRY Italian dressing mix and sprinkle it on both sides of the chicken breasts. The seasoning will be sparse. Grill the chicken breasts until done.
3. While chicken is grilling cut up the zucchini in thin slices and then in to bite-size pieces. Also, cut the tomatoes as well as the green onions. Set Aside.
4. Place the spinach leaves into a strainer and, once the pasta is tender, drain over the spinach leaves. This will cause the spinach leaves to wilt.
5. Empty one packet (0.6 oz) of Italian seasoning into a shaker and add the Vinegar and water. Shake briskly for 20 seconds. Add the oil and shake again. Set aside in the fridge.
6. Once everything has been chopped up, chicken grilled, and pasta strained, empty the pasta and spinach into a skillet. Add all the chopped up veggies (olives, zucchini, tomatoes, and green onion). Turn stove top to medium heat. Pour the prepared mix of dressing over everything and let simmer.
7. Once you have reached a desired tenderness with your veggies, cut up your chicken and add to the skillet. Sprinkle the remaining dry Italian seasoning and the grated Parmesan cheese over the dish. Let simmer for 2 more minutes and remove from heat.
8. Place on serving dishes and sprinkle with grated Parmesan cheese before serving.
Serves approximately 2-3.
There ya have it! As promised: quick, simple and delicious!
Happy Eating!
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