Jul 27, 2010


I love this recipe one, because it’s great, two it’s inexpensive, and three it’s easy! What more can you ask for? On those nights when you don’t have time to make a big dinner this is a recipe for you. This is also a great make ahead freezer meal. My friend Michelle also uses it for OAMC (One a Month Cooking) It’s also very adaptable. You could add chicken, beef, beans... you name it. I love the versatility.


Ingredients:

  • 1 package (2 1/2 pounds) frozen chimichangas (I use El Monterey)
  • 1 cup milk
  • 1 can (10 3/4 ounces) cream of mushroom soup
  • 1-1/2 cups of shredded cheese
Directions:

  1. Heat oven to 350 degrees
  2. Coat a 13x9x2 baking dish with non-stick spray
  3. Add chimichangas cutting to fit in a tight single layer
  4. In a medium size bowl, mix together milk, soup, and 1 cup of the cheese
  5. Pour mixture evenly over the chicken and the burritos
  6. Top with remaining 1/2 cup of cheese
  7. Bake at 350 degrees for 30 mins
 



Jul 26, 2010


I love grilled cheese. To me it is a catchall meal. When I am running short on time, it makes a great lunch, or dinner. When I am running low on food in the house, and I don’t want to run to the store I can always enjoy a great grilled cheese...assuming we have cheese and bread. It also makes a great side to a nice bowl of soup. I like to try new variations of your classic grilled cheese sandwiches. Here are a few of my favorites.




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Jul 20, 2010

To my surprise this was a pretty good recipe. I didn’t have high hopes for it. I was in a hurry, and I tried to hurry it along. My mistake was I used Basmati rice verses using regular white or brown rice. The Basmati got sticky, and turned into glue. That was a mistake on my part, not the recipes. This recipe went well with my Korean Barbeque Fried Chicken recipe.

Ingredients
  • 1 teaspoon canola oil
  • 1 egg, beaten
  • 8 bacon strips, chopped
  • 1 cup chopped fresh mushrooms
  • 8 green onions, thinly sliced
  • 3 cups leftover cooked rice
  • 1 cup bean sprouts
  • 1 cup frozen peas, thawed
  • 1/4 cup reduced-sodium soy sauce
Directions


In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.

In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce and bacon. Chop egg into small pieces; stir into the pan and heat through. Yield: 4 servings. Here is the original recipe


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Jul 18, 2010


This recipe started as Korean Fried Chicken, and headed a completely new direction because I purchased the Korean barbeque sauce, not gojujang, which is a Korean chili paste. I blame it on my blond-ness. Any-who, I decided to follow the recipe exactly as written, but use the barbeque sauce in place of the gojujang. I was too far into the recipe to turn back. Heck, what did I have to lose? The recipe turned out amazing.

Everyone loved it!! The flavor is incredible! One thing that I loved was the doubling frying the chicken. Even hours after dinner the chicken that was left over was just as crispy. The original recipe came from my favorite blog The Bitten Word. You can view it here! Thanks Zach and Clay

Ingredients:
  • Canola oil, for frying
  • 5 cloves garlic 1-1⁄2" piece peeled ginger
  • 3 tbsp. soy sauce
  • 3 tbsp. Korean barbeque sauce
  • 1-1⁄2 tbsp. rice vinegar
  • 1 tbsp. Asian sesame oil
  • 1 tbsp. honey
  • 2⁄3 cup flour
  • 1 tbsp. cornstarch
  • 1 lb. chicken tenders
Directions:
  1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚.
  2. Chop garlic and ginger in a food processor.
  3. Add soy, Korean barbeque sauce, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
  4. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss.
  5. Working in 3 batches, fry chicken until golden, 6–8 minutes.
  6. Drain on paper towels.
  7. Return oil to 350˚.
  8. Fry chicken until crisp, 6–8 minutes more.
  9. Drain again.
  10. Toss chicken in sauce.

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Jul 17, 2010


I love fruit salad! We ending up trying this recipe for a side dish on the fourth of July. This is one of my favorite recipes now. The flavor of the pudding adds a nice sweetness that you might not be getting from all the fruit. It also seems to help meld the fruit all together. I am just going to list what I put in my salad, but in truth the important part is the pudding. You choose the fruit that makes you happy! Not only can you play with your choices of fruit, but you can also change your flavor of pudding. One of my friends told me she once used lemon.*If you are adding bananas don’t add them until right before you serve. Also remember bananas, and pineapple tend to take over fruit salads. You are going to want to taste all the fruit so don’t add as much of these fruits. You don’t want them to dominate your salad. *



Ingredients:
  • 1 can of very cherry fruit cocktail (Drained reserve the juice)
  • 1/3 pineapple chunks (drained)
  • Red grapes
  • Green grapes
  • Cherry’s (pitted and halfed)
  • Peaches
  • Nectarines
  • Plum
  • 1 (3 1/4 ounce) box dry vanilla instant pudding mix
Directions:
  1. Prepare your fruit for your fruit salad, slicing, and peeling, and so on. Place in a large bowl
  2. In a small bowl, add the dry vanilla pudding. While whisking, gradually add just enough reserved fruit juice to make the pudding thick. You will probably only be adding 1/4 cup or less of reserved juice. 
  3. Pour the pudding juice over your prepared fruit, and gently mix together
  4. Refrigerate until chilled.


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Jul 16, 2010

I am not the biggest fan of Cracker Barrel. Why you might ask? I just don't think that it's anything special. For the most part everything they make I can make myself, as well, if not better. Therefore, it’s just not a place I frequent anymore. When you live in a city the size I do, with the amount of restaurants we have, Cracker Barrel isn’t high on the list. We have one restaurant for every six people. My exception to my Cracker Barrel rule is their hash brown casserole recipe. To me it’s the very best. This is a copycat recipe, but to me it’s just as good! I would recommend cooking it until it’s golden brown. Not only does it add flavor, but it also gives it a little crispiness.

SERVES 8


Ingredients
  • 1 (2 lb) bag frozen southern style hash brown potatoes
  • 1 medium onion, chopped fine
  • Season-All salt
  • 1/2 cup melted margarine
  • 1 1/2-2 cups cheddar cheese, shredded
  • 1 (10 1/2 ounce) can cream of chicken soup
Directions

  1. Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
  2. In a bowl, combine soup, cheese, butter, onion, season salt, and pepper. (I mixed everything in my Kitchen-Aid Mixer... this made it super simple)
  3. Gently fold the potatoes into the mixture and pour into prepared pan.
  4. Bake in a 350 degree oven for 50-60 minutes, until heated through and top is browned.

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Jul 15, 2010

I love purple hull peas. To say they are a childhood memory would not be giving it enough credit. Shelling purple hull peas will always be a memory of time spent with my Dad. He was the king huller. A country Dad will always instill his instincts in his big city country girl. Good times and an amazing recipe.


I found this recipe on the purple hull festival website (Who knew?) This recipe was the first place winner by Christine Snider at the 2007 Purple Hull Pea Festival & World Championship. If anyone out there in cyber space knows Christine please pass on my information to her. I would love to tell her myself how much I love her recipe.

Ingredients:
  • 5-6 cups shelled purple hull peas
  • 6 oz. centercut smokey bacon (use a good brand)
  • Salt to taste
Directions
  1. Cut bacon into inch size pieces and lightly brown in a dutch oven or deep saucepan. Do not drain bacon grease.
  2. Add washed peas and enough water to cover plus one inch. Add 2 teaspoons salt.
  3. Boil over medium heat until tender (about 45 minutes).
  4. Taste and add more salt if needed.
Serve with hot, buttered cornbread.

Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:



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Jul 14, 2010

This recipe is one of my favorites. It’s truly comfort food for me, and it will always remind me of my Dad. He was a great Cajun cook. It’s hot and hearty. It's important to note that the chicken broth can make or break this recipe. Only use tastie chicken broth. Yummy!

Ingredients:
  • 1/2 cup margarine
  • 1/2 cup all-purpose flour
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 15 oz. can diced tomatoes
  • 3/4 cup chicken broth (You could use clam juice)
  • 3/4 cup white wine (if you don't have wine you can double the chicken broth)
  • 1/2 teaspoon basil
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
  • 1/2 cup scallions, chopped (including green parts)
  • 1 lb. medium shrimp, peeled (deveined)
  • 3-4 cups cooked white rice
Directions:
  1. Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
  2. Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
  3. Stir in tomatoes, chicken broth, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
  4. Thin with chicken broth if roux is too thick. Add hot sauce to taste, scallions, and shrimp.
  5. Simmer 5 minutes, or until shrimp are no longer pink.
  6. Remove bay leaf.
  7. Serve over rice.


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Jul 9, 2010



Ingredients:
  • 15 New potatoes (1-1/2 lb.)
  • 2 tbs Sour Creams 
  • 3 tbs margarine
  • Dash of garlic powder
  • Dash of salt
  • Dash of pepper
  • Bacon Bits
Directions:

  1. Boil potatoes in a large saucepan 15 min. or until tender. 
  2. While the potatoes are cooking, add sour cream, margarine, salt, pepper, and garlic powder to a small zip bag. Zip up the bag and knead all the ingredients together. Set aside.
  3. One the potatoes are cooked cut them in half 
  4. The bottoms may need to be sliced off so the potatoes can sit flat 
  5. Allow the potatoes to come to room temperature. 
  6. Cut the end off your zip bag and pipe the mixture onto the top of the potatoes. Top with bacon 
  7. Serve at room temperature.


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Jul 8, 2010

I was  not sold on this recipe. I loved how easy it was  to put together and it cooked quickly. You really have to watch it even on low to make sure it doesn't burn. I wasn’t the biggest fan of the sauce. It was very bland to me.  The only thing I could taste was the tomato sauce. To me that overwhelmed the recipe. Also I don't think the recipe requires enough cottage cheese. Normally I make my own spaghetti sauce, which is loaded with flavor, but I decided to follow the recipe this time. Maybe it was just me. I am not giving up on the lasagna recipe because it's so simple and doesn't heat up the house, but I think it could use a little tweaking next time. Here is the original recipe>>

Ingredients

  • 1 lb lean ground beef  
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, smashed
  • 1 (28 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 12 ounces cottage cheese
  • 1/2 cup grated parmesan cheese or asiago cheese 
  • 12 ounces lasagna noodles, uncooked
  • 16 ounces shredded mozzarella cheese
  • 1 cup of wine (red or white)

Directions
  1. Brown ground beef, onion and garlic in frypan.
  2. Add tomato sauce, tomato paste, salt and oregano.
  3. Cook long enough to get it warm.
  4. Spoon a layer of meat sauce onto the bottom of the slow cooker.
  5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
  6. Repeat with sauce, noodles and cheeses until all are used up.
  7. With your wine go around the edges of your crock-pot and lightly pour your wine around the lasagna.
  8. Cover and cook on low for 4 to 5 hours. *Mine was done in 3 hours really watch the time because 5 hours could mean buring dinner. *

 

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Jul 7, 2010


I have never been much of a pork chop cook because I didn’t really know how to cook them. This recipe turned out excellent, and it was really easy to make. Just remember that 24 hours prior to cooking your Pork Chops soak your chops in a meat brine. The brine will give the meat flavor, and will also make it so tender.

Master Brine Recipe for Meats
Ingredients
Directions
  • Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
  • Allow to cool completely before using.
  • Large heavy duty sealable plastic bags work the best.
Pork Chops:
Ingredients


Directions

  • Preheat oven to 375 degrees.
  • Melt butter and keep warm in large bowl.
  • Add Italian Breadcrumbs
  • Dip pork chops into butter mixture and then into bowl containing the bread crumbs and coat thoroughly.
  • Bake at 375 degrees for 35 minutes or until browned, depending on the thickness of the chops
This is such a quick and easy way to make corn on the cob. We had this with our Fourth of July dinner. I was able to toss it in the microwave and have it ready just in time for dinner. I was very impressed with the flavor, how easy it was too cook, and the overall simplicity of the whole process. It’s tender, juicy, and flavorful. Who needs butter when you can cook it like this? Can I tell you how much I love Kittencal! Her recipes rock!!

Ingredients

  • 3 ears of corn (do not remove the husks)
  • 2 damp paper towels (use a double paper towel)
  • Butter if needed
  • salt if needed
Directions

  1. Cut off the floppy silks on top of the husks (do not remove the husk).
  2. Wet both papers towels and squeeze out the water then wrap each husk well with double layer of damp paper towels.
  3. Place the corn/s around the outside of the turntable.
  4. Microwave for 10 (add or subtract 2.5mins per ear) minutes on HIGH, turn the corn onto it's otherside and continue to cook for another 10 minutes (feel the ear to be sure they are very hot).
  5. Using a towel carefully remove from microwave and let sit for 5 minutes before removing the husks and silks, the silks will slide off like magic (BE CAREFUL these are very hot!).
  6. Serve with butter and salt.


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Jul 6, 2010

I don’t even know where to start with this recipe other than the fact that I am in LOVE! This was my first experience eating and making Israeli couscous. At least in my neck of the woods finding Israeli couscous is next to impossible at any regular grocery store. We have a Middle Eastern grocery store that I go to all the time, not only are their prices cheaper, but you can find things there that you can’t find in many other stores. I love texture! When using Israeli couscous you get the texture of the little balls, but they really are just the background to this recipe. The dressing is fantastic also. Something about tomatoes and mozzarella cheese just mingle so well. I had a recipe picked out when I decided to make this, but it wasn’t exactly what I wanted. Instead this recipe was born. I allowed the dressing to refrigerate for about 6 hours without the couscous, then I added the couscous before bed and refrigerated overnight. It came out perfect! Refrigerating for 6 hours is not necessary just refrigerate long enough to chill it.


Ingredients

  • 2 cups diced tomatoes 
  • 1 cup diced fresh mozzarella cheese
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons minced onion
  • 1/4 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 garlic clove, crushed and minced
  • 1 1/4 cups water
  • 1 cup uncooked Israeli couscous
  • 2 tablespoons fresh parsley
Directions:

  1. In a bowl combine the tomato, mozzarella, onion, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for at least 30 minutes.
  2. In a pot bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5-10 minutes. Drain off extra water.
  3. With a fork, fluff the couscous then let cool in the refrigerator
  4. Add the cooled couscous and to the tomato mixture in the bowl and toss.


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Jul 5, 2010

This is a simple recipe that comes out like fried french fries, but with less fat, and less work. I really like how simple it is, and the flavor is great too. To my surprise, the fries came out nice and crunchy, but fluffy inside. I was a little afraid of how the parmesan cheese would taste on the fries. I thought the cheese would be overwhelming, but to be honest you don’t really notice the cheese at all. The flavors mingle well. I would say to watch your cooking time. It really will depend on the thickness of your fries. I use a veggie cutter, so my fries for the most part are uniform.

Ingredients

  • 2 large baking potatoes, peeled and cut into thin strips
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
 
 
Directions

  1. Heat oven to 450°.
  2. Cook on parchment paper, and spray it with cooking spray.
  3. Combine all dry ingredients and combine with potatoes, tossing to coat.
  4. Drizzle with oil, tossing again to coat.
  5. Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.


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