Saturday, January 31, 2009

Poppyseed Chicken

My family has been sick with some kind of virus for the past 2 weeks, over and over and over again. It has left me searching for some serious comfort food. This is one of my favorite comfort foods and although it has sour cream, seems to have soothed some aching tummy's.

2 cups sour cream (16 oz)
1 can cream of chicken soup
2 ts. poppy seeds
2½ cups cubed cooked chicken
1¾ c. butter flavored cracker crumbs
½ c. melted butter
In bowl, combine sour cream, soup and seeds. Stir in chicken and pour into a greased baking dish. Combine cracker crumbs and butter. Sprinkle over top. Bake, uncovered at 350 for 25-30 minutes.
I serve mine with steamed or roasted asparagus and a salad.
Recipe from Milcy Paris

Thursday, January 22, 2009

Manhattan Meatballs

Celebrating the Superbowl next weekend? Well.. I usually am, whether I like it or not.
Here is one of my favorite crowd pleaser recipes, of course you cant have man parties without man food.... !

2 lb. ground beef
2 cups bread crumbs
½ cup chopped onions
2 eggs, beaten
1 large garlic clove, minced
2 Tbsp. chopped fresh parsley
2 tsp. salt
1 jar (10 oz.) apricot preserves - if you cant find apricot, I have used orange marmalade and it's just as good
1 cup Barbecue Sauce
1 med can crushed pineapple

Preheat oven 350. Make meatballs by combining first 7 ingredients. Cook meatballs in oven for 30 minutes. In saucepan, combine preserves, pineapple and bbq sauce. Cook until combined, about 7 minutes on medium heat. Pour over meatballs. Cook an additional 30 minutes on low. Serve with toothpicks.
These work well in the crockpot too. I make the recipe as directed and pour it all into the crockpot, but make sure to put on lowest setting or warm, because it will burn if left too long.

Wednesday, January 14, 2009

Wild Rice Soup

Not your traditional wild rice soup - this soup has more of a tomato base.

1/2 lb bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
3 garlic cloves, minced
2 tablespoons tomato paste
16 oz wild rice blend (i use Lundberg Wild Blend - wild & whole grain brown rice)
2 cups cooked and cubed chicken breast (i usually have cooked and saved a couple of extra breasts during the week - it makes the cooking time much faster.)
1/2 teaspoon dried thyme
3.5 cups reduced-sodium chicken broth
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper

In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp. Drain off all but 1 tablespoon fat.
Add onion and carrots; cook until softened. Stir in garlic, and cook until fragrant. Stir in tomato paste.
Add rice, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until rice is tender, about 50 minutes.

Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

Note: If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil.
If the soup becomes too thick during cooking, add up to a cup more water.

Tuesday, January 13, 2009

Chicken Tostadas with Salsa Verde

flour tortillas
3/4 cup shredded pepper jack or monterey jack cheese
2 cooked and shredded chicken breasts
1 cup jarred green salsa, plus more for serving
1/4 cup chopped plus 2 tablespoons cilantro
1/4 teaspoon ground cumin
shredded iceberg lettuce
diced tomatoes

Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.
Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.
Top with lettuce, tomato, and extra salsa. Sprinkle with remaining cilantro.

serve with spanish rice and black beans

(adapted from an everyday food magazine recipe)