I'm sick of the same old food! What are some of your favorite Recipes?!
Chicken Enchilada Soup
chicken meat, cooked and chopped as much as you want
2 cans enchilada sauce (one mild, one medium)
1/2 cup Pace Picante Sauce (you pick the heat level...)
6 ounces Velveta
1 t chili powder
1/2 t pressed garlic (about 2 cloves)
OR
1/2 t garlic powder
1 large white onion, minced fine
4 cups chicken broth
1 cup sour cream
salt, to taste
12 corn tortillas cut into thin strips, like noodles
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optional ingredients: (if you've got them on hand....)
1 chopped pablano or bell pepper
1 cup frozen corn kernels
1 can Ranch Style Beans
1 bunch of green onions, chopped
1 cup grated jack cheese
1 small can sliced black olives
1 t cayenne pepper (if you like things hotter)
A lot of the ingredients for this soup are optional. The basic soup is good -- also good with a boost of cayenne heat, or with a few extra veggies, but not to worry. The key word on this recipe is EASY.
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Don't bother to sauté the onion and chicken before putting it in the pot. Just simmer them in the chicken broth and chili powder for about 25 minutes before adding the sauces and Velveeta. Simmer 10 minutes more until cheese is completely melted, then add the sour cream and adjust the salt to taste. (I added the sauces, and then went to bed letting it simmer all night. I added the cheese about 45 minutes before serving it and the sour cream about 15 minutes before serving it.)
Add the soft (not fried) tortilla strips just before you serve it. They will begin to dissolve if added too early....
If you do decide to throw in some of the optional ingredients --
put the corn or peppers in at the same time as the chopped white onions, add the beans when you add the sauces, and put the green onions, olives, or jack cheese on top as a garnish as you serve it.
Using any or all of these additions also increases the volume of the soup pot, so you may have leftovers!
Answers: My favorite soup recipe:
Chicken Enchilada Soup
chicken meat, cooked and chopped as much as you want
2 cans enchilada sauce (one mild, one medium)
1/2 cup Pace Picante Sauce (you pick the heat level...)
6 ounces Velveta
1 t chili powder
1/2 t pressed garlic (about 2 cloves)
OR
1/2 t garlic powder
1 large white onion, minced fine
4 cups chicken broth
1 cup sour cream
salt, to taste
12 corn tortillas cut into thin strips, like noodles
----------
optional ingredients: (if you've got them on hand....)
1 chopped pablano or bell pepper
1 cup frozen corn kernels
1 can Ranch Style Beans
1 bunch of green onions, chopped
1 cup grated jack cheese
1 small can sliced black olives
1 t cayenne pepper (if you like things hotter)
A lot of the ingredients for this soup are optional. The basic soup is good -- also good with a boost of cayenne heat, or with a few extra veggies, but not to worry. The key word on this recipe is EASY.
----------
Don't bother to sauté the onion and chicken before putting it in the pot. Just simmer them in the chicken broth and chili powder for about 25 minutes before adding the sauces and Velveeta. Simmer 10 minutes more until cheese is completely melted, then add the sour cream and adjust the salt to taste. (I added the sauces, and then went to bed letting it simmer all night. I added the cheese about 45 minutes before serving it and the sour cream about 15 minutes before serving it.)
Add the soft (not fried) tortilla strips just before you serve it. They will begin to dissolve if added too early....
If you do decide to throw in some of the optional ingredients --
put the corn or peppers in at the same time as the chopped white onions, add the beans when you add the sauces, and put the green onions, olives, or jack cheese on top as a garnish as you serve it.
Using any or all of these additions also increases the volume of the soup pot, so you may have leftovers!
I love teriyaki salmon. Marinate the filets in a liquid form of teriyaki for at least an hour. Baste with thick teriyaki and broil till done. My family loves this when the fish is cooked and the teriyaki sugars burn. If you prefer, you can wait to baste with the thick sauce till the final 5 cooking minutes. This will prevent the burnt sugar but will heat the baste through
POPPY SEED CHICKEN
5 to 6 chicken breasts
8 oz. sour cream
1 can of cream of chicken soup
1 sleeve of ritz crackers
1/2 - 1 stick of butter melted
poppy seeds (enough to cover casserole)
boil chicken (I add garlic, onions and chicken broth to the water for flavor)
Once chicken is boiled shred it. If you boil chicken the day before, shred it and then put it in a baking dish, cover it with the broth you boiled it in, and cover with plastic in the refrigerator over night.
In a bowl, mix the chicken, sour cream and cream of chicken. Add some of the juice from the broth to make more creamy if desired. Once mixed, pour mixture into a greased 9x13 pan.
Crush crackers and sprinkle over mixture with poppy seeds and then pour butter over the crackers.
Bake @350 degrees for about 30 -40 minutes or until golden and bubbly.
Serve on top of rice.
Bombay Pork Skillet
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
2 large onions, chopped
3 cloves garlic, crushed
3/4 cup beef broth
3 tablespoons honey
2 tablespoons lemon juice
1 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup chopped parsley
Hot cooked rice for accompaniment
Chopped cashews for garnish
Chopped fresh cilantro for garnish
Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender.
In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
In use broccoli instead of mixed vege in this one.
CHICKEN POT PIE
1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust
Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.
Bake on a cookie sheet at 375 degrees for 45 minutes.
One could better answer this question if you were to inform us as to what "same old food" you are referring to.
I personally run through the general gamut of proteins (chicken, pork, beef) but change the preparations asian then italian then french... do something different each night or just order pizza and deal with the monotony of life like the rest of us.
Chicken Parmesan is easy, I made a Cobb Salad last night - sooooo good. Chili is a great make ahead meal, Grilled Sirloin Tips, Shrimp Scampi.....I'm getting hungry!
What are "the same old foods"? Last night I made the easiest dinner ever. Impossibly Easy Chicken Pot Pie. Recipe is on the back of the Bisquick box.
One other answer you got also sounds delish....the Bombay Pork Skillet. I think I'll make it tonight!
This is our favorite, feel free to substitute regular champagne but the taste will be slightly different. You can use any kind of champagne or wine to vary the taste, enjoy!
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.
roast and potatoes
crockpot
roast, cream of mushroom soup, french onion soup mix, baby carrots, small red potatoes, salt and peper put the crock pot on low for about 8 hours and it is awesome serve with warm rolls...
I would suggest getting on some of these recipe sites and copying them down I usually make a different meal everyday in fact I get complaints from my family that I have so many recipes that I never fix the same thing twice I don't have a favorite recipe