1 1/2 lbs chicken breasts cut into bite sized pieces
1 1/2 cups instant rice
2 cups broccoli
2 cans cheddar cheese soup
2 tbls olive oil
2 garlic cloves minced
In a pot, add 1 1/2 cups water, boil, add salt and 1 1/2 cups instant rice, cover and let sit. In a large saucepan saute olive oil and garlic. Add chicken and cook until no longer pink. Add broccoli and cook for an additional 10 minutes, add salt to taste. Mix remaining ingredients, rice and soup, cook 5 minutes longer and serve. Enjoy!
With Thanksgiving drawing near I am reminded how very blessed I am. I enjoy family, friends, and the many warm relationships I have formed through my business. I hope you’ll take a moment and reflect on the blessings in your own life.
One of my favorite things about Thanksgiving is FOOD. In fact, I can just smell pumpkin pie baking any time of year and it brings back memories of family and friends at the Thanksgiving table together. Well, speaking of good smells, I wanted to share a favorite recipe with you. Put this dish out on the Thanksgiving table and watch it disappear!
Hoping you have a truly blessed Thanksgiving holiday!
My Special Sweet Potato/Pecan Bake
2 quarts cooked, mashed sweet potatoes (not canned)
3 tablespoons bourbon (follow your conscience with the remainder of the bottle)
1 stick butter (use the real thing)
2 cups pecan halves
salt and pepper
½ cup packed brown sugar
Before you prepare the dish, first roast the pecans:
In a shallow baking pan spread pecans in one layer and bake at 325° about ten minutes. Toss hot pecans with two tablespoons butter and sprinkle with salt. Set aside.
Mix hot mashed sweet potatoes with six tablespoons of butter, the bourbon, and a pinch of salt and pepper. Place in a three-quart baking dish and cover with toasted pecans. Sprinkle with brown sugar. Bake at 325° for approximately 30-45 minutes or until top is brown.
1 lb. bag cavatelli
3 cups broccoli (frozen or fresh)
1 Cup Olive Oil
3 garlic cloves sliced
2 Tbs Chicken broth powder or 1 cube
In a large saucepan add olive oil and garlic until the garlic starts to sizzle, add broccoli, salt, chicken broth and 1/2 cup water and let simmer stirring occasionally until broccoli softens and oil thickens. Boil water and cook cavatelli according to directions. Once pasta drained and put back into pot, pour broccoli over stir and enjoy. Add parmesan cheese if desired.
Join my Summer recipe swap and email me your favorite summer recipe at email@example.com and I will feature it on my website. It is a great way to add to your recipe file with recipes that have made it to a families favorite as we are all always looking to add new dinners, sides or desserts to our belt.I will be adding a summer recipe each week that is tasty and EASY for a very hectic time of year.I look forward to getting a lot of great new ideas!
This recipe is restaraunt quality and great when entertaining because the prep work is done early on and it stays in the oven for 3 hours and comes out perfect. This recipe is courtesy of The Neely’s and Food Network.
1/4 cup olive oil, divided
6 pounds beef short ribs
Salt and freshly ground pepper
1 large onion, coarsely chopped
1 carrot, chopped
4 cloves garlic, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine
3 cups low-sodium chicken stock
1 (15-ounce) can diced tomatoes, in thick puree
3 thyme sprigs
1 bay leaf
1 orange, zested
1 tablespoon chopped parsley leaves, for garnish
Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
My kids love to come home form school and grab the chicken taco meat from the fridge and make hard or soft tacos. Its a lot healthier than other snacks they would choose and it is simple to make with this great shortcut I use.
1 Rotisserie Chicken (already made from your grocery store)
For the Taco Seasoning:
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Mix together seasoning and store in a baggie or plasticware. Shred meat of chicken in a bowl, add 1/4 of olive oil and half of the taco seasoning (or more or less to taste), mix together and there you have it 2 cups or more of taco seasoned chicken for soft or hard tacos, taco pizza or chicken enchiladas.
Picture Courtesy of Food Network
- 1 ½ lbs. ground beef
- ½ c. chili sauce or ketchup
- 1 onion
- 1 tbsp mustard
- 4 cans of beans, rinsed
- 1 tsp chili powder
- 1 green pepper
- 1 packet Sazon seasoning
- 1 red pepper
- ½ tsp black pepper
- 4 cans beef broth
- 1 beef bouillon cube
Brown 1 ½ lbs. ground beef and 1 onion chopped in a medium pot. Add 4 cans of beans mixed, i.e., black beans, red beans, kidney, chick peas or any you prefer, the more different kinds you choose the better. Cut up and add 1 green and 1 red pepper and add. Add 4 cans of beef broth, ½ cup chili sauce (if you like it spicy) or ketchup, 1 tbsp mustard, 1 ½ tsp chili powder, 1 packet sazon seasoning, ½ tsp pepper, 1 beef bouillon cube and cook for 30 minutes. Enjoy!