Saturday, April 04, 2009

3 Yummy Recipes

I have several new recipes that I've made lately and just haven't had time to post. So here they are in one big group. Enjoy!

The first is a crock pot recipe for chicken and dumplings. I stole this one from Meredith and it's delicious and super easy.

Chicken and Dumplings



4 boneless skinless chicken pieces (breast or thigh), cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/4 cup carrot, finely diced
1/4 cup celery, finely diced
1 bay leaf
1 chicken bouillon cube
2 cups water
1 (10 oz) packages refrigerated biscuits (I used Grand's Original)

Combine all ingredients, except biscuits, in crock pot.
Cover and cook on low for 5 hours or until chicken looks cooked through. 1 hour before serving, tear biscuit dough into 1-inch pieces. Add to crock pot; stirring gently so that the biscuits are covered in soup mixture, but remain on top. Cover and cook on HIGH for an additional 45 minutes to 1 hour or until biscuits are fluffed up and cooked through.

This next recipe is perfect hangover food. Not quite Trudy's good, but still pretty good.

Pioneer Woman's Migas



4 corn tortillas
Canola oil, to fry tortillas
10 to 12 large eggs
1/4 cup half & half
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
4 plum tomatoes, roughly chopped
1 to 2 jalapenos, seeded and finely diced (leave white membranes if you like things spicy)
1/4 to 1/2 cup chopped cilantro, depending on your taste
1 cup grated Monterrey Jack or Cotija cheese

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.

This next recipe got two thumbs up from John. When I went to put up the recipe John had put a note on it saying, "This one's a keeper."

From Kraft Foods:

Shrimp, Tortellini and Spinach




1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

COOK tortellini in large (4-qt.) saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in tortellini and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with the cheese.

1 comment:

  1. Yay! I'm glad you tried the Chicken and Dumplings recipe--isn't it so easy?

    ReplyDelete

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