My Recipes

Very Cheesy Chicken Broccoli Cheese Soup
Don't underestimate the cheesiness of this soup!

Ingredients:

  • 4 cups water
  • 2 chicken boullion cubes
  • 2-3 cups diced potatoes
  • 1 box or bag frozen broccoli florets
  • 2 cups carrots (optional, I don't use it)
  • 1 onion (optional, I don't use it)
  • 2 cans condensed Cream of Chicken soup
  • milk (1 Cream of Chicken can)
  • 1 - 1 1/2 lbs Velveeta (Use 1 1/2 lbs if you like it very cheesy)
Dice the potatoes and cut carrots and onions (if using) into small pieces. Dice the Velveeta into small cubes and store in the fridge.
Pour 4 cups of water and 1-2 chicken boullion cubes into a LARGE pot, and bring to a boil. Add diced potatoes (and carrots/onions if you're using them). After about 10+ minutes,(original recipe said 5 minutes, but the broccoli disintegrates if you put it in too soon) add the box/bag of broccoli. (if the pieces are very large, you can break them up into smaller pieces).
Cook about 15 minutes, or until the veggies are done.
Add 2 cans Cream of Chicken soup and one soup can of milk.
Cook, stirring often, for about 5 minutes.
Slowly add the Velveeta cubes while stirring.
Cook, stirring often, until all cheese is melted. (Try not to scrape the bottom with the spoon, the bottom sometimes has a layer of browned soup, if you scrape it off you'll get chewy brown bits in your soup!)

Serve with italian bread for dipping. This soup is so thick and rich, you really don't need any side dishes, but I usually serve it with a salad.
Leftover soup can be frozen or refridgerated, and taste great reheated in the microwave or on the stove.
 
 
My Oil and Vinegar Dressing
I don't measure out the amounts, so just experiment and you'll find what you like best

Ingredients:

  • Vegetable Oil
  • Red Wine Vinegar
  • Salt
  • Lemon Pepper
  • Crazy Salt
  • Garlic Salt
  • Pepper or Dill (optional)
Make your salad (lettuce, tomatoes, cucumbers, black olives, whatever you like.) Add a small amount of vegetable oil- only enough to coat the veggies, there shouldn't be a pool of it at the bottom of the bowl. Stir. Add a lot of vinegar (you can pour off any large amount of excess). Stir. Add salt to taste (I use a lot). Add lemon pepper to taste. (again, a lot) Stir. Add crazy salt (I use a little less than the lemon pepper). Stir. Add Garlic Salt (a little goes a long way!) Stir. Add a little pepper or dill, if using. Stir and serve. Works great on any kind of salad using lettuce. Also good on cold canned green beans or sliced cucumbers.


Pita Pizza
This is a really fast and simple recipe, great for snacks or quick meals!

Ingredients:

  • pocket Pita bread (1-2 per person)
  • Mozarella Cheese
  • Tomato Sauce
  • Oregano
  • Garlic Salt
  • Salt
  • Any pizza toppings you like
Preheat the oven to 375. Take out a no-stick baking sheet, or cover a baking sheet with aluminum foil (heavy duty is best, pieces of regular foil may stick to the pita). Place pita pockets on baking sheet/s, browned side down. They should look like shallow bowls (unless they're very flat). Pour tomato sauce into a bowl or cup. Add 1/2 to 1 teaspoon of salt, 1 teaspoon of garlic salt, and 2-3 teaspoons of Oregano to the sauce. (You can add more or less depending on your taste and how many pita pizzas you're making. I use tons of oregano) Grate the mozarella. Using a spoon, cover the pitas with the sauce (just a medium-thin layer will do, more will cause soggy pizza). Sprinkle the mozarella over the sauce. Add your toppings (I don't use any). Sprinkle on a small amount of Oregano. Cook until the cheese is melted.
Note: this same recipe can be used to make pizza bagels, just subsitute bagel halves for the pocket pitas.


Bourbon Cocktail Franks
You can omit the whiskey to give it a little less strong taste

Ingredients:

  • 1 (28 ounce) bottle ketchup 
  • 1/2 cup brown sugar 
  • 2 tablespoons whiskey 
  • 1 pound cocktail wieners
  • 2-3 tablespoons Worcestershire
 In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey, Worcestershire and cocktail wieners. Ignore the strong ketchup-y smell, it goes away as it cooks. Reduce heat and simmer for one hour, stirring occasionally.


Rosemary Potato Wedges

  • 4 baking potatoes, cut into 12 wedges each
  • 5-8 teaspoons olive oil
  • 1-2 teaspoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray

Preheat oven to 500 degrees. Combine all ingredients except cooking spray in a large bowl, toss to coat. Place potatoes in a single layer on a metal baking sheet coated with cooking spray. Bake for 15-20 minutes or until tender, stirring once. Serves 4-6 people.

Garlic and Herb Mashed Potatoes
Serves 6

  • 8 medium (2 pounds total) Yukon gold or red-skinned potatoes, peeled if you
  • wish (scrub them well if you're not peeling them) and cut into 11/2-inch chunks
  • 4 to 6 large garlic cloves, peeled
  • 1 thick slice onion
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 3/4 to 1 cup milk or half-and-half, warmed
  • 4 to 6 TB organic extra virgin olive oil
  • salt, about 1 teaspoon
  • chopped fresh parsley or chives (or both)

In a large saucepan, simmer the potatoes, garlic cloves, onion slice, bay leaf and thyme sprigs in heavily salted water to cover over medium heat until fork-tender, about 20 minutes. Drain the potatoes thoroughly and return them to the pan. Discard the bay leaf and thyme sprigs.
Set the pan over medium heat and add 3/4 cup milk or half-and-half and 4 tablespoons olive oil. Mash with an old-fashioned potato masher until they are the texture you like (I prefer this version rather coarse and chunky), adding the rest of the milk and olive oil as desired. Taste and season with the salt. Scoop into a warmed bowl and garnish with the parsley or chives.

Beef and Broccoli

Ingredients:
  • 1 pound boneless round steak, sirloin tip or similar; cut into bite-sized pieces
  • 1/4 cup all purpose flour
  • 1 (10.5 oz) can beef broth; (OR 10.5 oz of water boiled with a beef boullion cube and then cooled)
  • 2 tablespoons white sugar
  • 2 tablespoons soy sauce (or one each soy and teriyaki)
  • 1/4 teaspoon chopped fresh ginger root
  • 1-2 cloves garlic (more if you like it garlicky)
  • 4 cups chopped fresh broccoli

First, chop the ingredients.  In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned.  In a small bowl, combine flour, broth, sugar, and soy sauce. Stir/whisk until sugar and flour are dissolved.
Add to the beef: the broth mixture, ginger, garlic, and broccoli. Stir. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens and broccoli is at desired consistency. I don't like it crunchy, so I tend to cook it much longer than this.

Lemon Chicken/Vegetable Stir Fry/Grill Sauce

Ingredients:
1 c. butter
2 cloves fresh garlic, peeled, quartered & smashed
2 tbsp. lemon juice
2 tbsp. flour
2/3 c. water
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Tabasco
Chicken

Melt butter. Saute garlic on low heat. Blend in flour. Add all remaining ingredients.
For Stir Fry: Brown chicken in saucepan if using. Add desired vegetables such as broccoli, pea pods, zucchini slices, or mushrooms. Pour on sauce and cook until veggies and chicken are done.

OR--- for Grill sauce/BBQ chicken: Grill chicken. Baste (barbequed or plain) chicken 4-5 times while cooking. Leftover sauce may be refrigerated and used again.

Mud!
This is a silly 'recipe' a friend and I created when we were little.

Ingredients:
Bowl of vanilla ice cream
Hershey's chocolate syrup

Pour a LOT of chocolate syrup on your ice cream. Using a spoon, mix and mush it together with the ice cream until it's well mixed. Serve. Yum!
 
 
 
 
 

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