Wednesday, April 28, 2010

Kowboy's Potato Salad

The Menu:
Kowboy's Potato Salad


The Original Recipe:
I don't follow a recipe, but I will try to write down what I did. You will have to adjust to your likings. I just sort of go off of what I like about potato salads and use that in my own!

Kowboy's Potato Salad

5 medium sized red potatoes
3 hardboiled eggs, peeled and chopped
1 small onion, chopped fine
1 stalk celery, chopped fine
1/2 tsp. dried dill
1/8 cup pickle relish
1 cup mayonaise (I like 1/2 real mayo and 1/2 miracle whip)
2 tbls. mustard

peel and chop potatoes, boil them until they are just about tender but not falling apart; drain and cool. Add remaining ingredients adjusting amounts according to taste. Chill and serve.

Chicken Spaghetti

The Menu:
Chicken Spaghetti

The Original Recipe:
I found this on cassicraves.blogspot. I love her blog. I find her cooking similar to my own; comforting! I did change a few things, so that recipe follows.

Chicken Spaghetti


1 16-ounce box spaghetti, broken into 2-inch pieces

1 cup chicken broth

2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)

2 cans cream of mushroom soup*

1 cup sour cream

3 cups shredded sharp cheddar cheese, divided*

1 4-ounce can green chilies, drained

1 small onion, finely diced

1 4-ounce can chopped pimientos, drained

1 teaspoon seasoning salt

Salt and pepper to taste



1. Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.

2. Bake at 350 degrees for 45 minutes or until bubbly.

* I have made this recipe as stated and it's delicious! I have also found another way of making it! Switch out 1 can of mushroom for 1 can of Cheddar Cheese (Campbells Healthy Choice) Soup. Omit the Shredded Cheese. Add in half a block of cream cheese. For a total comfort, add cooked crumbled bacon to the top before baking.





The Way I Made It My Own:
Of course, I changed a few things. I really don't like using that many cans of "cream of" soup in one recipe, but I found the campbells healthy choice no msg cans, so that is what I used. My family liked this dish. It was fast and easy to make and please.

Kowboy's Chicken Spaghetti


1 16-ounce whole grain box spaghetti, broken into 2-inch pieces

1 cup , low sodium, no msg chicken broth

2 cups cooked shredded chicken

1 can Healthy Choice, no msg, cream of mushroom soup

1 can healthy choice, no msg, cream of chicken soup

1 cup sour cream

1 cup shredded sharp cheddar cheese, divided

1 4-ounce can green chilies, drained

1 small onion, finely diced

1 cup frozen corn

1/2 cup french fried onions

Salt and pepper to taste


1. Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1/2 cup shredded cheddar and fried onions. Pour into a casserole dish and top with remaining cheese and frenches fried onions.


2. Bake at 350 degrees for 45 minutes or until bubbly.

Monday, April 19, 2010

Baked Panko Chicken Fingers

The Menu:
Baked Panko Chicken Fingers


The Original Recipe:
I found this on Babycenter Cooking for Your Family Board. We all thought it was very good. I left out the cayenne due to the smallish children not liking spice in this house (what is wrong with them? I thought spice was a major food group... ha-ha)
My kids ate their whole piece and us bigger folk had seconds! I used salad dressings, such as honey mustard, ranch, and bbq to dip our chicken in. I went to make the honey mustard sauce, but I didn't have mayonaise. I even went to the store (again) yesterday and forgot to buy mayonaise. It looks like another trip to the store is in my very near future (when is it not!?) :oD


Baked Panko Chicken Fingers with Honey Mustard Sauce


Serves 3-4.

INGREDIENTS:

Chicken Fingers

1 1/2 lbs boneless skinless chicken breasts or breast tenders

1 1/2 cups panko breadcrumbs

2 teaspoons dried basil

2 teaspoons garlic powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 eggs

1/2 cup flour

Cooking spray

Honey Mustard Sauce

1 cup mayonnaise

1/3 cup Dijon mustard

2 tablespoons mild honey

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 350°F. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with basil, garlic, paprika, cayenne, salt, and pepper.If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately 1/2″. Remove plastic and slice into strips.Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.

Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.

To prepare honey mustard sauce, stir together all ingredients in a bowl until combined well.

Thursday, April 01, 2010

The Easter Story Cookies

We made these with the kids at Church one year. A fantastic way of relaying the Easter Story...

The Easter Story Cookies
(picture courtesy the web)

To be made the evening before Easter.
You need:

1 cup whole pecans

1 tsp. vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon

tape

A Bible



Preheat oven to 300 degrees. This is important! Don't wait until you're

half done with the recipe!

Place pecans in zipper baggie and let children beat them with the wooden

spoon to break into small pieces. Explain that after Jesus was arrested,

He was beaten by the Roman soldiers.

Read John 19:1-3.



Let each child smell the vinegar.

Put 1 tsp. vinegar into mixing bowl.

Explain that when Jesus was thirsty on the cross,

He was given vinegar to drink.

Read John 19:28-30.



Add egg whites to vinegar. Eggs represent life.

Explain that Jesus gave

His life to give us life.

Read John 10:10-11.



Sprinkle a little salt into each child's hand. Let them taste it and

brush the rest into the bowl. Explain that this represents the salty tears

shed by Jesus' followers, and the bitterness of our own sin.

Read Luke 23:27.



So far, the ingredients are not very appetizing.

Add 1 cup sugar.

Explain that the sweetest part of the story is that Jesus died

because He loves us. He wants us to know and belong to Him.

Read Ps. 34:8 and John 3:16.



Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks

are formed. Explain that the color white represents the purity in God's eyes

of those whose sins have been cleansed by Jesus.

Read Isa. 1:18 and John 3:1-3.



Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie

sheet. Explain that each mound represents the rocky tomb where Jesus' body was

laid.

Read Matt. 27:57-60.



Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that

Jesus' tomb was sealed.

Read Matt. 27:65-66.



NOW GO TO BED!

Explain that they may feel sad to leave the cookies in

the oven overnight. Jesus' followers were in despair when the tomb was

sealed.

Read John 16:20 and 22.



On Easter morning, open the oven and give everyone a cookie. Notice the

cracked surface and take a bite. The cookies are hollow! On the first

Easter, Jesus' followers were amazed to find the tomb open and empty.

Read Matt. 28:1-9



Share "The Easter Cookie Story" With Your Friends.



God bless







God determines who walks into your life....it's up to you to decide

Who you let walk away, who you let stay, and who you refuse to let go."