Monday, January 25
Today I'm posting a link to a new TV Food host, Melissa d'Arabian. She won Next Food Network Star last year. Her show focuses on feeding a family of 4 with on $10 per meal. I love that idea! She seems like the Mom next door and like you'd love for her to be the PTA president next year! I'm linking to her "Fool-Proof Popovers" I saw her make these when she was competing on the Food Network show and the judges loved them. I watched her make them again yesterday on her show. I was reminded how simple they were to make. I think I'll be trying these for sure!
Monday, January 18
On an unrelated note, our (mine and Lisa's) mom, Carolyn is having knee replacement surgery today, Tuesday, Jan. 19th. Please keep her in your prayers. We are praying a speedy recovery for her!
Now, for this week's recipe. I made this a few days ago as I was trying to put together casseroles that would "freeze nicely" for me and my Mom. I thought I would make a few dishes to have for my parents when she got home from the hospital that just needed to go into the oven from the freezer. While I was at it, I made enough for my family and now have a nicely stocked freezer. One of the dishes I made was King Ranch Chicken. I shall share it with you today!
4 boneless chicken breasts boiled and then chopped (I always throw some spices in to the water for a little flavor when I boil them)
1- 20 count package of corn tortillas - torn into stips
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mild rotel tomatoes
1 medium onion chopped
3-4 cups shredded Cheddar cheese
Preheat oven to 300 degrees.
- Layer the tortillas at the bottom of a 13x9 baking dish
- Combine the rotel tomatoes, chicken soup, mushroom soup and onions in a bowl
- Pour half the soup mixture over the torillas
- Layer the chicken on top of the soup mixture and half the cheese on top of that
- Pour the remaining soup mixture over the cheese and then top with the remaining cheese.
- Put in over and bake around 25 - 30 minutes until bubbling.
How Yummy does that sound! I like to have fresh chopped Cilantro and sour cream on the side for those who would like to add it to their serving. It is super yummy folks, and really not hard at all.
Monday, January 4
Welcome to Tempt My Tummy Tuesday. Glad to have you join us. My sister, Lisa, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, and anything food related that you want to share. So, join the fun. Write your foodie post and then link back to my blog, mentioning Tempt My Tummy Tuesday. Don't forget to leave your link info, with Mr. Linky he lives at Lisa's blog.
This is a recipe I began cooking last winter. We LOVE this. It is so easy and SO good. If you are a fan of good old fashion baked beans, you will adore this.
It comes from my favorite lady...Paula Deen. It is in her cookbook, "The Lady & Sons Savannah Country Cookbook"
serves 3 or 4
1/2 lb. Hillshire Farms smoked sausage, sliced in round 1/4 inch thick
2 slices bacon, diced
1 clove garlic, minced
1 medium onion, diced
1 tbs. butter
2 cups leftover baked beans OR 16ox can of Bush's baked beans
1 1/2 cups half-and-half
Saute' sausage, bacon, garlic, onion and pepper in butter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. Add half-and-half. Increase or decrease half-and-half for preferred thickness.
Enjoy... it is fantastic on a cold evening with some crusty bread.
Now you know that drill... head on over to Lisa's for all the Temp My Tummy Fun!