First off, Hanna was a big no show for us here in the low country! Thank G-d!
Last night, we had cube steak and sweet tater hash browns. They were simple, tasty, nutritious and something different.
You will need two medium white potatoes, peeled and grated, 1 large sweet potato, peeled and grated, 1 medium onion, sliced thinly. I used the box grater on the potatoes, using the large holes. This will give you that familiar shredded potato look. Saute all of this in a large skillet with a little oil of your choice. I also added 1 tablespoon of bacon grease (some people frown on this, so it is optional). Salt, pepper and garlic to taste.
Cook for about 30 minutes on medium high heat, then in the last ten minutes turn your heat to high and brown it all while turning the mixture. Be careful and do not burn it or you will have to trash it and start over.
This made an excellent savory side, but could easily be turned sweet by leaving the onion out and adding brown sugar and cinnamon, then topping with pecans!
The OHGTT gave this two thumbs up and the OHGTT in training was gumming all I would put in her mouth.
All the best!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, September 7, 2008
Sunday, August 31, 2008
Hillbilly R(ice) Cream
Leftover rice, what do you do with it?
In my never ending quest to eat rice in something new, I created a type of cheap and easy ice cream or ice milk if you will.
2 cups cooked rice (can be leftover)
1/3 cup milk
1/4 cup raisins
2 tablespoons vanilla flavoring
3 tablespoons sugar
In a small bowl mix everything together. This should look a bit a thick. After everything is well blended, taste it and alter to your liking. Take a fork and start mashing. The goal is break some of the rice down into a paste. Stir it all again and stick in the freezer.
You will freeze for about 20-30 minutes, making sure you stir every 10 minutes. If you freeze it too long, you will get a glob of frozen rice (YUK). You want it to begin setting up, while at the same time staying loose enough to eat with a spoon.
When it has frozen to the consistency you like, dish it up and serve it. You can garnish with a sprinkling of chocolate powder or sprinkles.
My suggestion would be to mix this up after supper and let it freeze while you are cleaning up the kitchen. Then when you are done, this will be done and you can have a treat for cleaning the kitchen up that night, instead of the next morning. I know you are guilty, aren't we all!
All the best!
In my never ending quest to eat rice in something new, I created a type of cheap and easy ice cream or ice milk if you will.
2 cups cooked rice (can be leftover)
1/3 cup milk
1/4 cup raisins
2 tablespoons vanilla flavoring
3 tablespoons sugar
In a small bowl mix everything together. This should look a bit a thick. After everything is well blended, taste it and alter to your liking. Take a fork and start mashing. The goal is break some of the rice down into a paste. Stir it all again and stick in the freezer.
You will freeze for about 20-30 minutes, making sure you stir every 10 minutes. If you freeze it too long, you will get a glob of frozen rice (YUK). You want it to begin setting up, while at the same time staying loose enough to eat with a spoon.
When it has frozen to the consistency you like, dish it up and serve it. You can garnish with a sprinkling of chocolate powder or sprinkles.
My suggestion would be to mix this up after supper and let it freeze while you are cleaning up the kitchen. Then when you are done, this will be done and you can have a treat for cleaning the kitchen up that night, instead of the next morning. I know you are guilty, aren't we all!
All the best!
Wednesday, August 27, 2008
2 meals from one cooking
This came about as an effort to cook one time and be able to eat it twice.
Day one:
In a large frying pan, saute 2 diced onions, 3 sliced carrots and 3 sliced celery stalks in oil. As the vegetables become soft, add about 2 cups of cooked and shredded chicken (see previous post) and heat until hot. Add seasonings as you like, I used black pepper, salt, butter and red pepper flakes.
In a separate pot, boil 5 cups water and 4 chicken bullion cubes. Add 3 cups of dry egg noodles and cook until soft.
Add one cup of the broth to the frying pan and continue to saute.
Drain the noodles in a bowl, but SAVE the broth, we use it the next day. You should also hold out about 2 cups of the chicken mixture, we need it tomorrow as well.
Serve the chicken mixture over the noodles.
Day 2:
Pour the reserved broth into a pot and add the leftover chicken mixture. You may need to add more vegetables depending on how many people you are trying to feed. Heat until hot. 10 minutes before serving, add a couple handfuls of egg noodles and continue to cook.
If your soup is thick, add additional water to loosen it up.
If you have green onions, garnish with chopped up green onions.
Serve with grilled cheese sandwiches or simple toast.
So we cooked a bunch of chicken a few days ago and now have had one supper and one lunch with one bag of it. Of course, this was only two people eating, however you can add additional vegetables, maybe more noodles and stretch this out. Ours was heavy on the chicken, so it definitely could have served 4 people both days.
Day one:
In a large frying pan, saute 2 diced onions, 3 sliced carrots and 3 sliced celery stalks in oil. As the vegetables become soft, add about 2 cups of cooked and shredded chicken (see previous post) and heat until hot. Add seasonings as you like, I used black pepper, salt, butter and red pepper flakes.
In a separate pot, boil 5 cups water and 4 chicken bullion cubes. Add 3 cups of dry egg noodles and cook until soft.
Add one cup of the broth to the frying pan and continue to saute.
Drain the noodles in a bowl, but SAVE the broth, we use it the next day. You should also hold out about 2 cups of the chicken mixture, we need it tomorrow as well.
Serve the chicken mixture over the noodles.
Day 2:
Pour the reserved broth into a pot and add the leftover chicken mixture. You may need to add more vegetables depending on how many people you are trying to feed. Heat until hot. 10 minutes before serving, add a couple handfuls of egg noodles and continue to cook.
If your soup is thick, add additional water to loosen it up.
If you have green onions, garnish with chopped up green onions.
Serve with grilled cheese sandwiches or simple toast.
So we cooked a bunch of chicken a few days ago and now have had one supper and one lunch with one bag of it. Of course, this was only two people eating, however you can add additional vegetables, maybe more noodles and stretch this out. Ours was heavy on the chicken, so it definitely could have served 4 people both days.
Sunday, August 24, 2008
Easy Bread Pudding
Anytime I think of bread pudding, I always see the stuff on buffets that is made from white bread and is always so soggy and gross.
I have made one that was actually good. This morning I made homemade biscuits for breakfast. As usual we had some left over, so instead of giving them to the dog, I made a bread pudding.
Take your smallest crock pot and line the bottom with leftover biscuits, add 1 to two tablespoons of honey over the biscuits. Spread 1/3 cup raisins over biscuits. Turn it on low heat.
In a large mixing cup, add two cups milk (I used reconstituted), add two tablespoons vanilla flavor, 1/2 teaspoon cinnamon, 1 tablespoon sugar. Whisk to blend. Add 3/4 cup coconut and whisk again. Pour this over the biscuits.
Cook for about 1 hour on low and check. The biscuits will absorb the liquid and everything will become thick. This came out with a custard consistency and was very good.
The OHGTT has approved this dish, even though she was skeptic of it. Her exacts words were "The flavor is great". The OHGTT in training absolutely loved it and while only 7 months old she said "gggggggggggejjjjjjkasssssssssjdkhwiqu". Which loosely translates to "GIVE ME MORE!" I expect within in a year, she will be the new OHGTT. :)
I am also interested in trying this with fruit. I believe that if you leave out the coconut and raisins, yet add blueberries, strawberries or peaches it would be great. Should any of you decide to try a variation, please keep me informed.
All the best!
I have made one that was actually good. This morning I made homemade biscuits for breakfast. As usual we had some left over, so instead of giving them to the dog, I made a bread pudding.
Take your smallest crock pot and line the bottom with leftover biscuits, add 1 to two tablespoons of honey over the biscuits. Spread 1/3 cup raisins over biscuits. Turn it on low heat.
In a large mixing cup, add two cups milk (I used reconstituted), add two tablespoons vanilla flavor, 1/2 teaspoon cinnamon, 1 tablespoon sugar. Whisk to blend. Add 3/4 cup coconut and whisk again. Pour this over the biscuits.
Cook for about 1 hour on low and check. The biscuits will absorb the liquid and everything will become thick. This came out with a custard consistency and was very good.
The OHGTT has approved this dish, even though she was skeptic of it. Her exacts words were "The flavor is great". The OHGTT in training absolutely loved it and while only 7 months old she said "gggggggggggejjjjjjkasssssssssjdkhwiqu". Which loosely translates to "GIVE ME MORE!" I expect within in a year, she will be the new OHGTT. :)
I am also interested in trying this with fruit. I believe that if you leave out the coconut and raisins, yet add blueberries, strawberries or peaches it would be great. Should any of you decide to try a variation, please keep me informed.
All the best!
Loose Meat Meatloaf
I deconstructed meatloaf to make it easier and faster to fix.
1lb hamburger
1 cup water (with beef cube dissolved)
2 cups frozen peas/carrots
1 small can tomato sauce
1 small diced onion
1/2 cup oatmeal
1 packet meatloaf seasoning
1/4 cup ketchup
Brown the hamburger and then add the onion. Drain most of the grease off, but leave a little in the pan. Add the water, tomato sauce, seasoning and peas/carrots. Cook until the peas and carrots are hot, add the oatmeal and the ketchup. This will thicken your meat mixture and make it scoopable.
Serve over rice and add a side of your choice or make mashed potatoes.
This was very good and I didn't have to heat up the house with the oven to make it.
As a variation, you could leave the oatmeal out, add a couple cups of a cooked pasta, 1 to 2 cups of cheese and you have a homemade version of that boxed helper stuff!
1lb hamburger
1 cup water (with beef cube dissolved)
2 cups frozen peas/carrots
1 small can tomato sauce
1 small diced onion
1/2 cup oatmeal
1 packet meatloaf seasoning
1/4 cup ketchup
Brown the hamburger and then add the onion. Drain most of the grease off, but leave a little in the pan. Add the water, tomato sauce, seasoning and peas/carrots. Cook until the peas and carrots are hot, add the oatmeal and the ketchup. This will thicken your meat mixture and make it scoopable.
Serve over rice and add a side of your choice or make mashed potatoes.
This was very good and I didn't have to heat up the house with the oven to make it.
As a variation, you could leave the oatmeal out, add a couple cups of a cooked pasta, 1 to 2 cups of cheese and you have a homemade version of that boxed helper stuff!
Thursday, August 21, 2008
Tomato and Onion Salad
This is quite tasty!
1 large tomato, seeded and cut in bite sized pieces
1 medium onion, cut in bite sized pieces
In a measuring cup, add 1/4 cup olive oil and then add vinegar to make it to 1/3 cup. Use any vinegar you like or have, red/white wine vinegar works best. Whisk in 1/2 tablespoon sugar, 1/4 teaspoon pepper flakes, 1/4 teaspoon ground black pepper, pinch of salt and 1 tablespoon honey.
Pour the liquid over the vegetables and chill for at least 30 minutes. The longer the better will allow the onions to mellow out more and they won't be as strong as a freshly cut raw onion.
If you are not much on vinegar you can cut the amount you put in or if you really like it add more.
All the best!
1 large tomato, seeded and cut in bite sized pieces
1 medium onion, cut in bite sized pieces
In a measuring cup, add 1/4 cup olive oil and then add vinegar to make it to 1/3 cup. Use any vinegar you like or have, red/white wine vinegar works best. Whisk in 1/2 tablespoon sugar, 1/4 teaspoon pepper flakes, 1/4 teaspoon ground black pepper, pinch of salt and 1 tablespoon honey.
Pour the liquid over the vegetables and chill for at least 30 minutes. The longer the better will allow the onions to mellow out more and they won't be as strong as a freshly cut raw onion.
If you are not much on vinegar you can cut the amount you put in or if you really like it add more.
All the best!
Tuesday, August 19, 2008
Vanilla Infused Sweet Potatoes
I had these as a side dish at Outback, so I had to recreate it at home.
Couple large sweet potatoes, baked until soft.
1 tablespoon vanilla extract
1/4 cup brown sugar
1/4 cup chopped pecans
Peel the potatoes and place the soft insides in a bowl, mash them with all the other ingredients until smooth. Plate and add a little more pecans to the top.
If you are making a large bowl of these to feed more than 4 people, you will want to add extra ingredients. I would also recommend that you alter the vanilla to suit your tastes.
These were superb!
Rich
Couple large sweet potatoes, baked until soft.
1 tablespoon vanilla extract
1/4 cup brown sugar
1/4 cup chopped pecans
Peel the potatoes and place the soft insides in a bowl, mash them with all the other ingredients until smooth. Plate and add a little more pecans to the top.
If you are making a large bowl of these to feed more than 4 people, you will want to add extra ingredients. I would also recommend that you alter the vanilla to suit your tastes.
These were superb!
Rich
Thursday, August 14, 2008
Ginger Beef and Broccoli
Sorry I am on this crock pot kick, but I am working nights, so I am trying to make it easy on the OHGTT.
4-5 minute steaks (or any cheap cut of meat you have)
2 cups of frozen broccoli
2 beef bullion cubes
2 cups boiling water
1 tablespoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
salt/pepper to taste
Turn your crock pot on low and add the bullion cubes and two cups of boiling water. Stir to dissolve. Add the meat, ginger, cumin and garlic. Make sure the meat is covered, you may need to add more HOT water.
Cook for 5-7 hours or longer if you need to. (Mine cooked for 9 hours before we ate it.) Add the broccoli about one hour before you serve.
Put your rice on 20 minutes before you are ready to eat.
Easy and CHEAP meal ready when you come home from work!
Again, this was stuff we already had here, so I got two more things out of the freezer! Hooray!
4-5 minute steaks (or any cheap cut of meat you have)
2 cups of frozen broccoli
2 beef bullion cubes
2 cups boiling water
1 tablespoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
salt/pepper to taste
Turn your crock pot on low and add the bullion cubes and two cups of boiling water. Stir to dissolve. Add the meat, ginger, cumin and garlic. Make sure the meat is covered, you may need to add more HOT water.
Cook for 5-7 hours or longer if you need to. (Mine cooked for 9 hours before we ate it.) Add the broccoli about one hour before you serve.
Put your rice on 20 minutes before you are ready to eat.
Easy and CHEAP meal ready when you come home from work!
Again, this was stuff we already had here, so I got two more things out of the freezer! Hooray!
Wednesday, August 13, 2008
Mexican Chicken, use the crock pot!
Mexican Chicken in the Crock-Pot
For this, I did another clean out the fridge deal.
Utilizing leftover frozen chicken and stuff we had in the freezer and cabinets.
I took a cup of chopped chicken, one can of tomatoes w/ chilies, 2 cups of frozen mixed vegetables and cooked this in the crock pot today. I added a tablespoon of chili powder, half a cup of taco sauce and half a cup of salsa, mixed that in. Then I tinkered with the seasonings to suite me and the OHGTT, adding cumin, pepper, salt, A-1 sauce and garlic powder.
I also put on a pot of beans and a pot of rice. When the rice was done, I mixed 2 cups of cooked rice into the crock pot. The beans were served on the side.
I cut a few tortillas into wedges and baked them in the oven at 450 for 10 minutes. They became crispy and made a great bread to eat with this.
Top with cheese and sour cream and serve it up!
For this, I did another clean out the fridge deal.
Utilizing leftover frozen chicken and stuff we had in the freezer and cabinets.
I took a cup of chopped chicken, one can of tomatoes w/ chilies, 2 cups of frozen mixed vegetables and cooked this in the crock pot today. I added a tablespoon of chili powder, half a cup of taco sauce and half a cup of salsa, mixed that in. Then I tinkered with the seasonings to suite me and the OHGTT, adding cumin, pepper, salt, A-1 sauce and garlic powder.
I also put on a pot of beans and a pot of rice. When the rice was done, I mixed 2 cups of cooked rice into the crock pot. The beans were served on the side.
I cut a few tortillas into wedges and baked them in the oven at 450 for 10 minutes. They became crispy and made a great bread to eat with this.
Top with cheese and sour cream and serve it up!
All the best!
Tuesday, August 12, 2008
Green Tea Cheesecake
This recipe came about as a request from a loyal Hillbilly Gormet reader.
When I was first asked to make a green tea and mint cheesecake, I thought yuck! Then when I researched it a bit, green tea leaves are actually consumed in many oriental cultures on a regular basis. I was up for the challenge. I then discovered there are hundreds of green tea cheesecake recipes on the web, so I have created this one to keep it in line with the cheap and easy theme we have going here.
1 package softened cream cheese
½ cup sweet, thick milk (see instructions below)
1/3 cup green tea prepared
1/3 cup chopped green tea leaves
4 tablespoons sugar
1/3 cup honey
1 tub whipped topping thawed
1 prepared graham cracker pie crust
To make the milk mixture, use ½ cup water, ½ cup dry milk powder and 2 tablespoons sugar. Wisk until well mixed, if you have some left over, put it in the fridge and use with your coffee tomorrow morning.
Start by creaming the cheese and sugar in a mixer. When this becomes smooth and fluffy, add the milk and liquid green tea. Mix for a few moments and it will be runny. Add the leaves and honey. After this is mixed well, remove the mixer and fold in your whipped topping. Now that your mixture is well combined pour in the crust, I used the left over chopped leaves to garnish the top of the cake. Refrigerate for at least 4 hours.
I used loose leaf green tea for this, because I drink green tea regularly and enjoy the whole tea ceremony experience (see the internet for more information on this). You absolutely could use tea bags for this and then after brewing, cut the bag open and pour that in the mix. Just make sure you do not have stems in there. Some tea manufactures mix stems into the bags (if you see one, pick it out).
A variation to this would be to leave the honey out and add ½ teaspoon of mint extract.
The OHGTT tasted this today on lunch and said, "This is actually pretty good and not disgusting like I thought".
I will have a picture of this up tonight.
When I was first asked to make a green tea and mint cheesecake, I thought yuck! Then when I researched it a bit, green tea leaves are actually consumed in many oriental cultures on a regular basis. I was up for the challenge. I then discovered there are hundreds of green tea cheesecake recipes on the web, so I have created this one to keep it in line with the cheap and easy theme we have going here.
1 package softened cream cheese
½ cup sweet, thick milk (see instructions below)
1/3 cup green tea prepared
1/3 cup chopped green tea leaves
4 tablespoons sugar
1/3 cup honey
1 tub whipped topping thawed
1 prepared graham cracker pie crust
To make the milk mixture, use ½ cup water, ½ cup dry milk powder and 2 tablespoons sugar. Wisk until well mixed, if you have some left over, put it in the fridge and use with your coffee tomorrow morning.
Start by creaming the cheese and sugar in a mixer. When this becomes smooth and fluffy, add the milk and liquid green tea. Mix for a few moments and it will be runny. Add the leaves and honey. After this is mixed well, remove the mixer and fold in your whipped topping. Now that your mixture is well combined pour in the crust, I used the left over chopped leaves to garnish the top of the cake. Refrigerate for at least 4 hours.
I used loose leaf green tea for this, because I drink green tea regularly and enjoy the whole tea ceremony experience (see the internet for more information on this). You absolutely could use tea bags for this and then after brewing, cut the bag open and pour that in the mix. Just make sure you do not have stems in there. Some tea manufactures mix stems into the bags (if you see one, pick it out).
A variation to this would be to leave the honey out and add ½ teaspoon of mint extract.
The OHGTT tasted this today on lunch and said, "This is actually pretty good and not disgusting like I thought".
I will have a picture of this up tonight.
Sunday, August 10, 2008
Italian Eggplant
Tonight we had Hamburger Pinwheels from HillbillyHousewife.com. As a side, I made a simple Hillbilly Gormet Italian eggplant, from the leftover eggplant on spaghetti night.
½ medium eggplant diced
1 small can tomato sauce
1 small onion diced
1 beef bullion cube dissolved in ½ cup water
1/4 tablespoon Italian Seasoning
½ teaspoon pepper flakes
¼ teaspoon rosemary
½ cup parmesan cheese
3/4 cup of oatmeal
In a small casserole dish, mix everything together. Bake for 35 minutes at 350. If you want to add cheese to the top in the last 5 minutes and allow it to melt, get brown and bubbly.
The oatmeal will give this a bit of a thick texture; leave it out if you want a runny sauce. I was also thinking you could the oatmeal out and run this through the processor or blender and get a great tomato/eggplant soup.
As is, it would also be great over pasta!
Turned out quite tasty for something I threw together from the panty and the fridge!
½ medium eggplant diced
1 small can tomato sauce
1 small onion diced
1 beef bullion cube dissolved in ½ cup water
1/4 tablespoon Italian Seasoning
½ teaspoon pepper flakes
¼ teaspoon rosemary
½ cup parmesan cheese
3/4 cup of oatmeal
In a small casserole dish, mix everything together. Bake for 35 minutes at 350. If you want to add cheese to the top in the last 5 minutes and allow it to melt, get brown and bubbly.
The oatmeal will give this a bit of a thick texture; leave it out if you want a runny sauce. I was also thinking you could the oatmeal out and run this through the processor or blender and get a great tomato/eggplant soup.
As is, it would also be great over pasta!
Turned out quite tasty for something I threw together from the panty and the fridge!
Wednesday, August 6, 2008
CSA Navy Beans
I made this as a side dish, but after looking at it, it could easily be converted into a full meal. Therefore, the listings below are to be expected for 4-8 servings.
1 bag of navy beans (dry)
1 pound sausage (I used mild, because that is what we had)
1 medium onion (diced)
4 beef bouillon cubes
6 cups of boiling water
Wash and rinse your beans, then soak them in HOT water while you fry the sausage, breaking it up as it cooks.
While the sausage is frying, put the bullion cubes in a crock pot and add the boiling water. Add the onion.
When the sausage is cooked, add it and a little of the grease to the crock pot, then add the beans.
Cook this on low for at least 4-5 hours, up to 8-9 hours. This will allow the beans to fully cook and all the flavors to combine. You may need to add more water, if they appear to be drying out.
This is a really cheap meal, about $3.00 if you buy store brand beans and sausage. And if you are like us, we would eat this at least twice, maybe 3 times, so it could potentially be brought down to $1.00 per serving. Not too bad!
The official HGTT actually ate this (she doesn't like beans) and even said, it was pretty good. I thought it was awesome!
All the best!
Tuesday, August 5, 2008
Eggplant Spaghetti
Jenn wanted spaghetti tonight, but she doesn't like meaty sauces. I like meaty sauces. See the problem here?
My solution to this was eggplant. I decided on fried eggplant with spaghetti over it. The eggplant cost $1.50, which is a CHEAP alternative to meat.
Prepare your spaghetti as you normally would.
Cut your eggplant into slices about 1/4 inch thick. Use standard breading procedures. (Into flour, then into egg and then into bread crumbs). When I prepared my bread crumbs, I discovered I did not have enough, so I added dry oatmeal, Italian seasoning, pepper flakes, and Parmesan cheese. The oatmeal added some bulk to the crumbs and made it a bit healthier.
Fry these or bake them. When they are golden brown and delicious, put them on a plate and top with your spaghetti.
Serve with salad and a bread if you wish, but this is a hearty meal that really does not need the bread.
You will notice that I did not include measurements, depending on how many pieces you are frying will determine how much you need. For every 6 pieces plan on 1 and a half cups of flour and bread crumbs each.
The eggplant will soften and become creamy in the center as it cooks. The skin will stay firm and delicious. You can change this by frying your eggplant and then adding sauce and cheese on top for a classic Eggplant Parmesan.
All the best!
Sunday, August 3, 2008
Frozen Sweet Rice Balls
Get the rice out of the fridge. (Remember we discussed yesterday you were saving it for today).
You will need about 2 cups of rice for this dessert, that will make 8 balls (about the size of a ping pong ball).
Heat the rice in the microwave for 1 minute, then dump into a mixing bowl. Add 1 cup of flaked coconut and 1 cup of powdered sugar. Mix it up with your hands. You should get a slightly runny mixture.
Take a sheet pan and put a sheet of waxed paper on it.
Using your hands form the rice into balls. You will probably need to squeeze some of the liquid out as you make each one, if it falls apart, add more coconut. These will be very loose.
Place each ball on the pan until you have made all you are making and place in freezer for 30 to 45 minutes. This will allow them to harden up a bit.
I love them just like this, but you can coat them in chocolate, add peanut butter on top, sprinkle them with nuts or toasted sesame seeds before freezing. Use your imagination.
These are a cheap and different way to use up leftover rice.
Hillbilly Ginger Chicken and Broccoli
We went oriental tonight, or at least my take on it. I used the chicken nuggets and broccoli from July's Angel Food menu on this one.
Put on a pot of rice. It will be finished at about the same time this dinner is.
4 cups of breaded chicken nuggets (not sure the weight, I just dumped them out).
2 cups of frozen broccoli
3 tablespoons of oil
1 tablespoon butter
2 tablespoons flour
Begin by heating your pan and oil over medium high heat. Brown the chicken in the oil.
While the chicken is browning, in a small bowl, combine:
2 chicken bouillon cubes
2 tablespoons of ground ginger
1 tablespoon of garlic
2 tablespoons of soy sauce
2 cups boiling water
Set this aside.
Take your browned chicken out of the pan and lay on a paper towel to drain. Remove all but 1 tablespoon of oil from the pan. Add the butter and the flour. Cook this for one minute and mash the lumps out of it. This will form the thickener for the sauce.
Pour the bowl mixture into the pan and add the broccoli. Cook this over medium high heat until the sauce begins to thicken. Add your chicken, and make sure it is coated in the sauce. The sauce will absorb into the crispy coating on the chicken.
You are done and ready to serve. Fluff the rice (you didn't forget the rice did you? I told you to put it on first) and serve the chicken and broccoli over the rice.
The official HGTT enjoyed this meal tonight and said she was surprised. When I first told her what I was doing, I believe she was thinking "hooray pizza night". (That is our backup plan when I create a new recipe, if it is bad, we throw it out and order pizza).
After dinner, take the left over rice and place it in a covered container in the fridge. Tomorrow we make a very tasty dessert out of it.
All the best!
Sweet Taters and Onions
Weird sounding, I know, but you have to trust me on this one. This is probably the best side dish I have ever made!
2 sweet potatoes
1 large onion
2 tablespoons oil (I prefer olive, but use what you got)
Salt, pepper
Peel and cube your sweet potatoes into bite sized pieces. Peel and cut your onion into bite sized pieces.
Heat your pan and the oil over medium high heat. Toss in the sweet potatoes and the onion in and saute until they are soft and slightly brown. Salt and Pepper to taste.
This is a great side for most anything, but we usually eat it with chicken or turkey. I also add an apple into the mix to change the flavor occasionally.
2 sweet potatoes
1 large onion
2 tablespoons oil (I prefer olive, but use what you got)
Salt, pepper
Peel and cube your sweet potatoes into bite sized pieces. Peel and cut your onion into bite sized pieces.
Heat your pan and the oil over medium high heat. Toss in the sweet potatoes and the onion in and saute until they are soft and slightly brown. Salt and Pepper to taste.
This is a great side for most anything, but we usually eat it with chicken or turkey. I also add an apple into the mix to change the flavor occasionally.
Saturday, August 2, 2008
Chicken and Sweet Potato Sheppard's Pie
This is going to be a take on a Sheppard's Pie (which is beef and vegetables topped with mashed potatoes and baked). For my version, we will use chicken and sweet potatoes.
I cooked fresh chicken and potatoes for this, but you could certainly use leftovers.
2 chicken breasts
2 large sized sweet potatoes
1 can cream of chicken soup
1 can of mixed vegetables (drained)
2 tablespoons of butter
salt, pepper to taste
2 cups of pecans (pieces or ground)
Cook you chicken and remove the meat from the bones, set aside. (Put the bones in the freezer to season your rice later). Chop the chicken into small pieces.
Cook the sweet potatoes, (I baked mine, but you could boil or even steam them), remove the skins and mash them with 2 tablespoons of butter.
In a casserole dish, mix your chicken, vegetables, soup, salt and pepper. Sprinkle a thin layer of the pecans over this layer, then pile the potatoes on top and smooth out.
Bake at 350 for 30-40 minutes, You will know it is done when the liquid starts bubbling to the top. Pour the rest of the pecans over the top and bake for another 5 minutes.
Dish out and enjoy!
The official Hillbilly Gormet taste tester approved of this recipe. Although she suggested chopped sauteed onion mixed into the base layer.
I cooked fresh chicken and potatoes for this, but you could certainly use leftovers.
2 chicken breasts
2 large sized sweet potatoes
1 can cream of chicken soup
1 can of mixed vegetables (drained)
2 tablespoons of butter
salt, pepper to taste
2 cups of pecans (pieces or ground)
Cook you chicken and remove the meat from the bones, set aside. (Put the bones in the freezer to season your rice later). Chop the chicken into small pieces.
Cook the sweet potatoes, (I baked mine, but you could boil or even steam them), remove the skins and mash them with 2 tablespoons of butter.
In a casserole dish, mix your chicken, vegetables, soup, salt and pepper. Sprinkle a thin layer of the pecans over this layer, then pile the potatoes on top and smooth out.
Bake at 350 for 30-40 minutes, You will know it is done when the liquid starts bubbling to the top. Pour the rest of the pecans over the top and bake for another 5 minutes.
Dish out and enjoy!
The official Hillbilly Gormet taste tester approved of this recipe. Although she suggested chopped sauteed onion mixed into the base layer.
Wednesday, July 30, 2008
Fried Bananas with Peanut Butter Sauce
I came up with this dessert one night, when we had nothing sweet in the house.
Take a couple bananas and peel, then cut them in halves. Fry these in some butter, until soft and brown.
While the bananas are browning, put 1 cup of peanut butter, 1/4 cup milk and 1 tablespoon of sugar in a saucepan. Heat this and melt the peanut butter, stir continuously, until a smooth sauce is formed.
Plate your 'nanners and pour the sauce over them. If you want to add another flavor, you can put a couple spoonfuls of jelly or ice cream on the plate.
I am not a big peanut butter in a recipe type person, but this is awesome every time I make it.
Enjoy!
Take a couple bananas and peel, then cut them in halves. Fry these in some butter, until soft and brown.
While the bananas are browning, put 1 cup of peanut butter, 1/4 cup milk and 1 tablespoon of sugar in a saucepan. Heat this and melt the peanut butter, stir continuously, until a smooth sauce is formed.
Plate your 'nanners and pour the sauce over them. If you want to add another flavor, you can put a couple spoonfuls of jelly or ice cream on the plate.
I am not a big peanut butter in a recipe type person, but this is awesome every time I make it.
Enjoy!
Sunday, July 27, 2008
Cream of Wheat Pie? CRAZY!
I have begun to do some experimenting on Sunday’s. A couple nights ago, I started thinking about pies. If someone can make a pie out of oatmeal, I can make one out of Cream of Wheat! So today was the day……
Cream of Wheat Pie
2 cups of water
1/2 cup plus 1 tablespoon of Cream of Wheat
¼ teaspoon salt
1 16oz can fruit cocktail in light syrup
¼ teaspoon cinnamon
2 eggs
1 deep dish pie crust (frozen)
Boil your water in a pot; add Cream of Wheat and salt. Cook for 2 minutes and add the fruit and cinnamon. Cook for 2 minutes.
In a bowl, whisk the eggs. You must temper your eggs. SLOWLY add ½ cup of the hot mixture into the eggs while you are whisking. This will bring the eggs up to the same temperature. If you do not do this, you will end up with scrambled eggs in the middle of your pie! YUCK!
Add the eggs to the pot and stir.
Transfer the mixture into the pie crust and bake at 350 for 45 minutes.
If the pie seems a bit runny, you can either cook it for another 10 minutes or allow it to sit for a few minutes before you serve it. It will thicken more as it cools. If you choose to cook it more, be careful you don’t burn the crust.
More than likely the top will not brown like a traditional pie. You could brush the top with melted butter as it firms up in the oven and that would help brown it a little.
The official HillbillyGormet taste tester (aka my wife) has approved of this pie. As a plus, this would be great for breakfast, since it is a breakfast cereal and it has fruit in it. No need to have that guilty feeling.
Of course, you can change it with any fruit or applesauce. I may get brave one day and add vegetables to see if I can make a great side dish with it. Imagine the looks on children’s faces when a pie is placed on the table and asparagus or broccoli is in it!
Cream of Wheat Pie
2 cups of water
1/2 cup plus 1 tablespoon of Cream of Wheat
¼ teaspoon salt
1 16oz can fruit cocktail in light syrup
¼ teaspoon cinnamon
2 eggs
1 deep dish pie crust (frozen)
Boil your water in a pot; add Cream of Wheat and salt. Cook for 2 minutes and add the fruit and cinnamon. Cook for 2 minutes.
In a bowl, whisk the eggs. You must temper your eggs. SLOWLY add ½ cup of the hot mixture into the eggs while you are whisking. This will bring the eggs up to the same temperature. If you do not do this, you will end up with scrambled eggs in the middle of your pie! YUCK!
Add the eggs to the pot and stir.
Transfer the mixture into the pie crust and bake at 350 for 45 minutes.
If the pie seems a bit runny, you can either cook it for another 10 minutes or allow it to sit for a few minutes before you serve it. It will thicken more as it cools. If you choose to cook it more, be careful you don’t burn the crust.
More than likely the top will not brown like a traditional pie. You could brush the top with melted butter as it firms up in the oven and that would help brown it a little.
The official HillbillyGormet taste tester (aka my wife) has approved of this pie. As a plus, this would be great for breakfast, since it is a breakfast cereal and it has fruit in it. No need to have that guilty feeling.
Of course, you can change it with any fruit or applesauce. I may get brave one day and add vegetables to see if I can make a great side dish with it. Imagine the looks on children’s faces when a pie is placed on the table and asparagus or broccoli is in it!
Cheap and Easy Chicken and Dumplins
This is a super easy and super cheap recipe that has been in my family for a long time.
1 can of Cream of Chicken soup
1 small can of the cheapest biscuits you can find. These are the ones that bake to about the size of a hockey puck!
Prepare soup as directed on can. When it starts getting hot, tear the raw biscuits into small pieces and throw them in the pot. The biscuits will plump as they are done.
That's it. Serve it up and enjoy. As listed above it will serve two people, but can be easily doubled to feed 4 or 2 super hungry people.
This costs about $1.00 to make. You can usually find the biscuits on sale for 4/$1.00 and the cost of the soup.
We eat this at least once a week, it is a quick meal when we get home late!
1 can of Cream of Chicken soup
1 small can of the cheapest biscuits you can find. These are the ones that bake to about the size of a hockey puck!
Prepare soup as directed on can. When it starts getting hot, tear the raw biscuits into small pieces and throw them in the pot. The biscuits will plump as they are done.
That's it. Serve it up and enjoy. As listed above it will serve two people, but can be easily doubled to feed 4 or 2 super hungry people.
This costs about $1.00 to make. You can usually find the biscuits on sale for 4/$1.00 and the cost of the soup.
We eat this at least once a week, it is a quick meal when we get home late!
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