OMG this was D-LISH! Not good as leftovers...but then again...I don't like leftovers.
1 cup beans, drained and rinsed
1 can (14.5 oz) stewed tomatoes
1/3 cup water
1/4 cup salsa
2 Tbsp ketchup
2 tsp chili powder
1 package of corn bread mix
1/3 cup milk
Green onions, chopped
1 tsp butter
Heat oven to 425. Stir together beans, tomatoes, water, salsa, ketchup and chili powder and put into casserole pan.* Mix corn bread mix**, milk, butter and green onions. Drop onto the top of the bean mixture-in spoonfuls. Bake uncovered for about 20 minutes or until golden brown.
*I used black and kidney beans. I will also drop the ketchup the next time I make this as I didn't feel it's really needed.
**I used the Jiffy brand.
Saturday, April 16, 2011
Death by Oreo Cupcakes
I found this recipe on www.justapinch.com. Nice site for finding new recipes.
These cupcakes were simple and people LOVED them. I did change the recipe up-because I'm like that! Enjoy!
1 package Oreos, regular size
1 package mini Oreos, for decoration (this I did not do)
1 package chocolate cake mix
8 oz cream cheese, room temperature
8 Tbsp butter, room temperature
3 3/4 cup powdered sugar
1 tsp vanilla extract
Cupcake liners
Preheat oven to 350. Mix cake mix according to directions. Do not bake. Line cupcake tins with liners, place a regular sized oreo cookie in the bottom of each tin. Take 1/2 or remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make frosting. Cream together butter and cream cheese. Add vanilla, then add powdered sugar-slowly until well blended. Chop remaining regular-sized oreos very fine. Add to frosting. After cupcakes are cool put frosting on and decorate with a few mini oreos on top.
These cupcakes were simple and people LOVED them. I did change the recipe up-because I'm like that! Enjoy!
1 package Oreos, regular size
1 package mini Oreos, for decoration (this I did not do)
1 package chocolate cake mix
8 oz cream cheese, room temperature
8 Tbsp butter, room temperature
3 3/4 cup powdered sugar
1 tsp vanilla extract
Cupcake liners
Preheat oven to 350. Mix cake mix according to directions. Do not bake. Line cupcake tins with liners, place a regular sized oreo cookie in the bottom of each tin. Take 1/2 or remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make frosting. Cream together butter and cream cheese. Add vanilla, then add powdered sugar-slowly until well blended. Chop remaining regular-sized oreos very fine. Add to frosting. After cupcakes are cool put frosting on and decorate with a few mini oreos on top.
Sunday, January 16, 2011
Caldo Verde
This soup is a favorite and common soup in Portugal. This recipe comes from Dona Lourdes. She was my landlady in Aveiro. An amazing woman! Now, Portuguese women don't really have "recipes". When I asked for this one, and several others, I was told a little of this, a little of that...and there you have it.
Originally, the recipe calls for Cove de Horto de Galega. The closest thing in the U.S. is collard greens or Swiss chard. It also calls for chouriҫo, however, I have been unable to find a Portuguese chouriҫo so I simply use the Hillshire Farms smoked sausage (yellow label). Lastly, a varinha mágica is a hand blender. If you do not have this, simply use a blender. A hand mixer will not create the same outcome.
Enjoy!
4-5 russet potatoes (other kinds do not provide the proper flavor), peeled and chopped
1-2 bunches of collard greens, shredded and wash thoroughly (squeeze water out*)
Olive Oil
1 package of sausage
Sea Salt
Bay Leaf
Fill pan with water. Add potatoes and a little olive oil. Boil potatoes until very tender. Using a varinha mágica, blend potatoes and water until smooth. Add a little more water. Add sausage and collard greens. Bring back to a boil. Add salt, more olive oil, if desired, and a bay leaf (2 if its a big pot). Let simmer until greens are tender. Serve warm with a hard bread-sourdough is a great option!
*Ensuring all the water is out of the greens ensures your soup will not turn green.
Originally, the recipe calls for Cove de Horto de Galega. The closest thing in the U.S. is collard greens or Swiss chard. It also calls for chouriҫo, however, I have been unable to find a Portuguese chouriҫo so I simply use the Hillshire Farms smoked sausage (yellow label). Lastly, a varinha mágica is a hand blender. If you do not have this, simply use a blender. A hand mixer will not create the same outcome.
Enjoy!
4-5 russet potatoes (other kinds do not provide the proper flavor), peeled and chopped
1-2 bunches of collard greens, shredded and wash thoroughly (squeeze water out*)
Olive Oil
1 package of sausage
Sea Salt
Bay Leaf
Fill pan with water. Add potatoes and a little olive oil. Boil potatoes until very tender. Using a varinha mágica, blend potatoes and water until smooth. Add a little more water. Add sausage and collard greens. Bring back to a boil. Add salt, more olive oil, if desired, and a bay leaf (2 if its a big pot). Let simmer until greens are tender. Serve warm with a hard bread-sourdough is a great option!
*Ensuring all the water is out of the greens ensures your soup will not turn green.
Sunday, January 9, 2011
Cream of Mushroom Chicken
I copied this recipe from my sister. I did change the name though. I didn't read the recipe before I added the sour cream and added the whole container, oops! It didn't turn out too bad. I do recommend cooking it for the 6 hours, though. I cooked it for 3 and the chicken wasn't as tender as I like it to be.
Cream of Mushroom Chicken
4-6 pieces of chicken
1/2 package of bacon
1 can cream of mushroom soup
1 cup sour cream
Whisk soup and sour cream together. Put half in the bottom of a crock pot; add chicken. Pour remaining soup-sour cream mixture over chicken. Cook bacon, chop and add to crock pot. Add salt and pepper. Cook on high for 3 hours or low for 6 hours. Enjoy!
Cream of Mushroom Chicken
4-6 pieces of chicken
1/2 package of bacon
1 can cream of mushroom soup
1 cup sour cream
Whisk soup and sour cream together. Put half in the bottom of a crock pot; add chicken. Pour remaining soup-sour cream mixture over chicken. Cook bacon, chop and add to crock pot. Add salt and pepper. Cook on high for 3 hours or low for 6 hours. Enjoy!
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