SWEET POTATO SOUP

2 cups milk

½ cup butter

1 cup water

2 medium sweet potatoes

2 cups chopped ham

1 cup diced onion

1 TBS fresh oregano

½ cup chopped fresh chives

2 TBS fresh chopped basil

1 TBS fresh chopped rosemary

2 cloves minced garlic

 

2 TBS corn starch mixed with 1 cup cold water

 

Bake sweet potato in microwave for 7 minutes on high so it is soft but not done.  While sweet potato is cooking heat milk and water in a large sauce pan.  Add chopped ham and all remaining ingredients to pan.  Dice sweet potato and add along with butter.  Let simmer for 10 minutes.  To avoid breaking up potatoes do not stir.  Add corn starch and water stirring gently to thicken.

LUSCIOUS TOMATO BASIL SOUP

I know  I've said it many times, but it's worth repeating.  One of the best motivators for gardening is having the ability to create delicious, healthy dishes with my own fresh organic crops.

I've always been a big fan of tomato soup.  I also enjoy using my fresh tomatoes to create and can sauces and soups.  My daughter persuaded me to branch out and add fresh herbs to my gardening.  So, wala.  It's only natural to make a creamy, delicious Tomato Basil Soup.

Makes 2 bowls

3 lbs ripe red tomatoes.  It doesn't matter what tomato, but the sweeter the better
2 tbs fresh dried sweet basil
3 cloves fresh garlic
1/4 cup chives
2 cups soy milk (or 1% milk) your choice
Salt and Pepper to taste
Dash of Oregano
Go Veggie or Kraft Parmesan sprinkles.

Bring whole tomatoes to a rapid boil for 15 minutes in a large pot.  Remove tomatoes from pot saving water.  Gently peel away the loosened skin.  Once all tomatoes are peeled chop and place themn in a blender.  Add basil, garlic and chives to blender.   Blend mixture on high for 3-4 minutes or until creamy. 

Add soup mixture back to pot with 1 cup of the water and 2 cups of milk.  Add salt and pepper to taste.  Simmer on slow heat until soup has cooked down and is no loner runny.  Garnish with oregano and Go Veggie paremsan sprinkles or Kraft parmesan sprinkles.

BUFFALO CHICKEN PARMESAN

My favorite way to fix Sunday dinner is a tray of finger food to enjoy while watching the game.  Chicken nuggets are always a favorite weather they are baked or fried.  Buffalo Chicken is the best.  They are well seasoned, and you can add as much spice as you like.  I always make plenty so there are leftovers.  Reinventing leftovers is something I get a kick out of.  This is quick and simple and oh so delicious.  If you don't want to make Buffalo Chicken I'm sure the local supermarket has a bunch already prepared for use.  Recipe serves 2



BUFFALO CHICKEN

2 Boneless Skinless Chicken Beasts
1 cup flour
1 cup panko bread crumbs

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper (adjust to complaint your specific tastes for spice)

1/4 teaspoon garlic powder

1/2 teaspoon paprika

 

Cut chicken into cubes.  Place all remaining ingredients into a gallon double zipper storage bag.  Toss in chicken and shake well for several minutes to coat all chicken.  Leave chicken in bag for another five minutes.  Place nuggets on a cookie sheet coated with baking spray.  Gently spruce the top of each nugget with spray also.  This will allow the nuggets to turn crispy. Cook for ten minutes in a 350 degree oven.  Turn each nugget over and cook for an additional ten minutes.  Remove from oven and set aside.

 

1 8oz package vermicelli

1 16 oz can marinara sauce with garlic and onion

1/2 cup grated Parmesan cheese

1/2 cup grated Mozzarella cheese.

 

Cook pasta according to package directions and drain well, but do not rinse.  Place half of the noodles on 2 ceramic oven safe plates.  Top pasta on each plate with 3/4 cup of the marinara sauce and 1/2 of the buffalo chicken.  Sprinkle generously with Parmesan and Mozzarella cheese.  Place plates in oven and bake for five to seven minutes or until cheese is completely melted.

Shrimp Alfredo

When I fix a meal I look for five constant values
1)  It must be quick
2)  It must be easy
3)  It must include items I already have on hand
4)  It should include fresh crops from my garden
5)  Above all it MUST taste good

So here it is.  This one hits all five marks easily.  And when I can add "makes the house smell wonderful" to that list you know it's a winner. The Broccoli and Spinach out of the garden added great color and flavor. Shrimp Alfredo is one that my husband already ask for again.  I think that sums up number 5 on my list.  This is a two person serving. 

1 cup water
1 3oz package of cream cheese (or 1/2 of an 8 oz package will work fine)
1/2 cup Roasted Garlic Dip
1 TBS Tomato Chicken Bullion
2 TSP Onion powder
1 TSP Oregano
Pinch of Salt
1 TSP Pepper
2 cups chopped Broccoli
2 cups baby Spinach leaves

3 cups salad size shrimp
1 6 oz pkg Vermicelli Pasta

In sauce pan heat water until boiling.  Stir in cream cheese, garlic dip, bullion, onion powder, oregano, salt and pepper.  Wisk briskly until cream cheese is completely melted.  Toss in Broccoli and Spinach.  Cover and let simmer for 15 minutes.  Meanwhile, cook package of Vermicelli according to directions (about 10 minutes).  Add shrimp to broccoli and cover pan simmering for 10 minutes.  Remove lid.  Let shrimp set for 10 minutes so it will slightly thicken.  Serve over pasta. 

Sweet Pepper Chicken and Pasta

.Why not make a quick dinner that's hard to forget?  Seriously. 20 minutes and dinner is ready! How about a dish that is so good, it's even  better when it's left over.  The sweetness of the red and orange peppers with the chicken is so good.  Makes a great brown bag lunch that you're co-workers will envy.  Serve this easy dinner with a batch of make ahead Easy Breezy Southern Biscuits.  This recipe will serve four (or two with plenty of leftovers)

1 Tablespoon seasoned Olive Oil (see below)
1 1/2 cups each:
Diced Red Peppers
Diced Green Peppers
Diced Orange Peppers
Diced white onion

3 Cups Chicken Broth
1 Cup Sour Cream
2 TBS Knoors Tomato Chicken Bullion
4 Cups cooked and diced Chicken (I used leftover smoke chicken)
salt & pepper
1 16oz Package vermicelli

Heat olive oil in a large skillet.  Add peppers and onions.  Saute for 5 minutes.  Add add chicken broth to vegetables.  Once the broth begins to bubble and bullion and sour cream.  Add diced chicken, salt and pepper to taste (tip: the bullion is high in salt so you won't need much).  Set temperature to low and cover.  Cook package of vermicelli according to package directions (about 10 minutes).  When done drain but do not rinse the vermicelli.  Add to peppers and chicken stirring well.  Remove skillet from heat and cover. Let stand 10 minutes until nice and thick.


Seasoned Olive Oil

Add 1 tablespoon crushed hot peppers, minced garlic and diced onion to a 17OZ bottle of Virgin Olive Oil.  Set overnight before using.

I put his together and have used it for everything from scrambled eggs to a coating on chicken legs.  I keep it on hand at all times right by the stove.

SHRIMP CHOWDER

This is one dish that is a win win in every way.  The nutrition value is off the charts.  Packed full of shrimp and fresh vegetables, this is one of the best reasons I know to turn to my garden for a great meal.  Not all of the ingredients have been grown in my own garden, but the variety and color is pleasing.  The flavor is amazing also with a slightly sweet taste.  I managed to keep the dish diet friendly by using fat free cream cheese and fat free chicken broth instead of the traditional cream and butter.  This recipe will serve four, but be sure to prepare plenty.  The leftovers will make you the envy of the lunch room at work.

2 Cups Fat Free Chicken Broth

2 Cups Water

2 Medium White Potatoes

1 Ear of Yellow Corn

1 Cup Fresh Broccoli

1 Cup Fresh Cauliflower

1 Cup Red Sweet Pepper

1 Cup Carrots

2 Stalks Green Onion

1 Cup Shredded Cabbage

1 TBS Minced Garlic

1 TBS Chopped Green Chilies

1 TBS Ground Pepper

1 TBS Kosher Salt

1 ½ Cups Fat Free Cream Cheese

3 Cups Salad Sized Shrimp

1/2 Cup Cold water

1/4 Cup Corn Starch

Place chicken broth and water in a large Dutch oven.  Scrub and dice potatoes leaving skin on and add to broth.  Cover and boil potatoes on medium for 10 minutes.  Cut the corn from the cob and chop the broccoli, cauliflower, red pepper, carrots and green onions.  Add all remaining vegetables along with garlic, chilies, salt and pepper.  Whisk in Cream cheese until smooth and melted.  Cover again and continue simmering on medium for an additional 10 minutes.  Stir in shrimp, cover and simmer five minutes.  Mix corn starch in cold water until smooth and no lumps are visible.  Slow pour mixture into chowder stirring constantly until chowder begins to thicken.  Serve warm with biscuits or crackers and cheese.

Fish & Shrimp Linguine



Does it really have to be a cold winter night to enjoy a warm plate of comfort food?  It's certainly more enjoyable, but not necessary.  Fish and Shrimp Linguine is just one of those dishes. I think this one even took my husband by surprise.  He's not one to normally tolerate leftovers (some things just aren't as good the second time around) but he sure didn't mind eating these leftovers.  Best of all-for an added plus-this dish is nutritious and diet friendly!  This serves a family of four.

2 TBS Olive Oil
2 lbs Fresh White Fish such as Cat Fish or Trout
2 Cups Finely Chopped Onion
4 Cloves Garlic Minced
4 Cups Broccoli
3 Cups Salad Size Shrimp
2 TBS Fresh Ground Pepper
2 TBS Seasoned Salt
3 oz Fat Free Cream Cheese
4 Heaping TSP Flour
4 to 5 Cups Fat Free Milk

1 16oz Pkg Linguine

Heat olive oil in a large skillet on medium low heat.  Add loosely chopped fish, onion, garlic and broccoli cooking for 15 minutes or until fish becomes flaky stirring occasionally.  Stir in Shrimp cooking for another five minutes until shrimp is pink.  Add Salt and Pepper.  Divide Cream Cheese into four sections and add to fish and shrimp.  Stir Constantly until Cream Cheese is melted.  Spinkle in flour stirring constantly until well blended with fish.  Slowly whisk milk into fish until  it becomes a nice creamy sauce.  Continue adding milk until sauce is as thick, or thin, as you prefer.  Remove from heat and set aside to slightly cool.

Add 2 TBS of salt to six cups of boiling water.  Add linguine and allow to rapidly boil for 10 to 15 minutes or until done.  Pour pasta in a straining dish, but do not rinse.  Place 3/4 cup of linguine on a serving place and top with sauce.  Serve with freshly toasted garlic bread.


 

Easy Cheesy Steak and Pasta

You could probably make this dish just as easy with Ground Beef.  I prefer to use cubed steak because I think it has a better flavor.  If your local grocer has a discount meat section you may just find a few packages of this versatile carne at a very reasonable price.  This recipe will serve four.  Even the leftovers are delicious.

4 Half Pound beef Cube Steaks
1 Small Onion Diced
3 Cloves Garlic Minced
1 Small Red Pepper Diced
1/4 Cup Diced Green Chilies
2 Cups Velveeta Cheese
1/2 Cup Sour Cream

3 Cups Shell Pasta uncooked
4 Cups Water
Salt and Pepper

Brown cube steak in skillet while chopping into bite size pieces.  Add onion, garlic, peppers and chilies.  Stir until vegetables are tender, but not over done.  Dice cheese into cubes.  Stir into meat until completely melted.  Add sour cream and remove skillet from heat.

Heat water until boiling and add pasta.  Continue to boil for ten minutes or until pasta is tender.  Strain water from pasta but do not rinse.  Stir pasta into meat and serve.

 

Edible Chicken Suprise

This is a quick dish that is perfect for a relaxing Sunday.  Be careful though.  I took leftovers for lunch and several people enjoyed the aroma so much they ask me to make it for them. One of the best parts of this dish is the unique flavor the smoked chicken.  Any tender, moist chicken available will make this dish wonderful.  This dish will serve four.



1 16oz Pkg Miniature Shell noodles

1 Tsp Olive Oil
1/4 Cup Chopped Green Pepper
2 Cloves Garlic, Minced
2 Cups Fat Free Chicken Broth
1 Cup Frozen Peas
1 Cup Frozen Corn
1 Cup Sour Cream
1 Cup Velveeta Cheese
2 cups shredded Chicken
salt and pepper to taste


Cook noodles according to package direction.  Drain, but do not rinse. 

Saute garlic and green pepper in medium sauce pan for 2 minutes, or just enough to soften.  Add Chicken Broth, Peas and Corn leaving on medium heat until the broth comes to a full boil.  Reduce heat to medium low and stir in Cheese and Sour Cream stirring constantly until smooth.  Gently mix in shredded chicken and noodles on low heat.  Once well blended remove from heat and let set 5 minutes before serving.

Smokey Stew

I can always find plenty of leftover smoked meat in my fridge this time of year. My husbands philosophy is "if I'm going to fire that thing up I'm gonna make it worth my time". So weather it's chicken, beef, pork or sausage I've always got a bowl of inspiration at my finger tips. My favorite, and one of the tastiest, uses for all that delicious meat is a slow cooker full of stew. I prefer doing things the freshest way possible so this one got plenty of help from my garden. If your in a hurry substitute where necessary.

4 Cups of smoked meat (more if you prefer) of any kind. It's better with a good variety of meats

Place the meat in a slow cooker on high for at least three hours. This allows the broth to capture the smokey flavor which really makes the so good. It also softens the meat so it can be cut or pulled. Once it is ready remove the meat and chop, or pull with two forks if you prefer. Return the meat to the crock pot.

In a sauce pan saute:
2 TBS of olive oil
2 cups onion,
1 cup green pepper
3 minced garlic cloves

until tender, but not too soft. Mix with meat

ADD to crock pot:

2 cups sliced carrots
2 cups broccoli florets
2 cups yellow squash
2 cups green squash
2 cup sliced mushrooms
2 Ears of corn with kernels removed and cobs discarded (to compost I hope)

Dices, or slice all vegetables. Add carrots to crock pot first and let cook 1 hour. Lower temperature to medium add remaining vegetables and cover with lid. Let cook an additional two hours or until carrots are nice and tender.

Creamy Stuffed Chicken Breast

I'd never attempted to stuff anything but my Thanksgiving Turkey before.  This just popped into my head while I was brainstorming for something new and different.  It's always amazing when my husband adds his own inspiration.  What can I say, he knows what he likes to eat.  This turned out so good.  You can add anything that sounds right for your taste, but this combination of vegetables was just right. The meat was tender and juicy and the filling was just what I had hoped for.  I expected stuffed chicken to be a big chore, but it was actually quite simple.  This serves two so adjust accordingly.

2 Boneless Skinless Chicken Breast


1/4 Cup Finely Chopped Broccoli
1/4 Cup Chopped Mushrooms
1/4 Cup Chopped Snow Peas
1/4 Cup Chopped Asparagus Spear Tips
3 TBS Green Olives
Lemon Pepper
Italian Dressing
11/2 Cups Sour Cream
2 TBS Worcestershire Sauce
2 TBS Chopped Green Chilies
Salt and Pepper to Taste
3 TBS flour
1/4 Cup Cold Water

4 Sliced Bacon
6 Toothpicks

1 16oz Package Egg Noodles
1 10oz Can Broccoli Cheddar Soup

 Tenderize and flatten Chicken Breast to about 1 1/2 inches.  Carefully slice meat down the middle parallel in the long direction.  Coat inside and outside with a layer of Italian dressing and sprinkle with lemon pepper.

Toss the first five vegetables together in a bowl uncooked. Heat sour cream over a very love heat.  Add Worcestershire, chillies, salt and pepper.  Whisk flour into cold water and add to boiling sour cream to thicken.  Pour over uncooked vegetables and mix thoroughly.  Spoon 1/2 of the vegetables on to one half of the chicken breast and fold over.  Secure meat by weaving three toothpicks into the very edge and wrap with two slices of bacon.  Wrap in foil and bake in oven for 45 minutes.  During last ten minutes open up foil so bacon will brown.

Cook noodles as directed. Drain, but do not rinse.  I prefer to make my own which are simple and so much better see Easy Homemade Egg Noodles.  While still warm mix all but 2 TBS of Broccoli Cheddar soup into noodles.  Remove chicken from oven and place 1 TBS of the soup on top to melt.  Spread about 1 1/2 cups of the noddles on a plate and place chicken on top.

 

Poor Man Steak Pizza

 



This one goes to my husband.  It's all him for sure.  He can come up with the most unique combinations, like the other day when he wanted cheeze-it crackers crumbled into his egg omelet.  Seriously, he did.  So I obliged and he said it was really good.  Here is a pizza we brainstormed one night when we just couldn't decide what to do for dinner.  I just wanted something quick and effortless.  He just wanted something to fill him up.  That's not always easy to do.  You can really do this any way you want. I added the peppers and olives because they complimented the meat so well.  Of course I also just happened to have some frozen from last years crops. I definitely recommend you stick with them on this recipe. It has a "give me more" kinda flavor.  Makes 4 personal pan pizza's.

4 slices NAAN (Indian) Bread
1 cup marinara sauce
2 cups chopped Spam meat
2 cups chopped hot dogs
1/4 cup each (chopped):
Green Peppers, Red Peppers, Yellow Peppers
Green Olives, Black Olives, Mushroom
2 cups shredded Fiesta cheese

Place NAAN bread in oven and bake for 10 minutes at 350, or until crust becomes as crispy as you prefer.  Place chopped spam and hot dogs together in a HOT skillet. DO NOT ADD OIL.  Stir meat constantly until nicely browned on all sides.  Remove from heat and place 1/4 cup marinara sauce on each slice of baked NAAN bread spreading to the very ends.  Mix all vegetables in a large bowls and stir will. Place 3/4 cup of vegetables on bread and gentley flatted down with a spoon.  This will make sure the vegetables are spread throughout the bread and to the edges.  Add 3/4 cup of chopped meat (remaining 1/4 cup will go on to of cheese) and smooth down also.  Top with 1/4 cup shredded cheese and 1/4 of browned meat.  Place in oven and bake until cheese is melted, about 5 minutes.
 

Tender Teriyaki Beef Stir Fry

Just because it's Stir Fry doesn't mean it requires a Wok, not that there is a specific set of ingredients you HAVE to add.  My family loves stir-fry and they find it quite a treat.  I usually hit the fridge and grab whatever (reasonable) vegetables I have on hand.  In this instance I used Green Squash and Snap Peas because I had some left in the freezer from my garden.  Any large skillet or dutch oven will work well.  Just make sure you have fun with it.  This serves a 4-6.

2 LBS Lean Beef Sirloin

1/2 Cup Soy Sauce
2/3 Cup Japanese Sweet Rice Wine
2 TBS Sugar
1 TSP Ground Ginger
2 Minced Garlic Cloves
2 TBS Italian Dressing

Dice meat into medium sized pieces.  Pour all remaining ingredients into pan on medium heat and boil.  Once boiled add Beef.  let simmer on low heat for 1 hour until meat is extremely tender.  Be sure to stir constantly.  10 Minutes before adding vegetables turn heat to medium-high and allow a portion of the juices to concentrate, but not completely.

Add to meat:
2 Cups Broccoli floweretts
2 Cups Sliced Mushrooms
2 Cups Italian Squash (Green Squash)
2 Cups Snap Peas

Let vegetables simmer for 10 minutes tossing constantly to allow the teriyaki to penetrate the stir-fry thoroughly.  Remember-it's best to add whatever vegetables you are comfortable with.  These are what I had on hand, and what worked for me.

I served the dish over Japanese Ramen noodles, but sticky white rice will work perfectly also.


Marinated Salmon Fillet W/Pasta and White Sauce

The only time that I enjoy a good Salmon Fillet is when it is on sale.    I enjoy the taste and the nutritional value but it's a little expensive for me.  During the season of Lent is a perfect time to indulge in this tasty meal that will actually have you felling pampered!  I make the noodles from scratch because they have a much better flavor and texture.  They are also very simple and my husband prefers them. Any variety of your favorite pasta will work with this dish.  Recipe will serve four.

Cube Steak With Potato and Mushroom

The simpler the dish the better I like it.  This is one of those stick in the oven walk away and just let it cook meals.  You don't even have to think too hard about it, just let it bake.  It'll be in the oven within 10 minutes and on the table before you know it. 

4 Beef Cubed Steaks 1/4 lb each
4 Tbs Worcestershire Sauce
4 Medium White Potatoes (sliced)
1 Cup Minced Onion
1 8oz Pkg Button Mushrooms (sliced)
1 15oz Can Beef Broth
Salt and Pepper to taste

2 TBS Flour
1/2 Cup Cold Water

Place sliced potatoes in a 9 X 13 baking dish.  Mix in onion and top with mushrooms.  Coat each steak with 1 tablespoon of Worcestershire sauce and place in baking dish.  Sprinkle with salt and pepper and addall of the broth.  Bake covered in oven heated to 400 for 35 to 40 minutes or until potatoes are completely done.  Remove from oven and drain broth into a sauce pan.  Boil on stove at high.  Whisk flour and water together briskly and add to broth.  Continue to stir until broth thickens for gravy.  Serve gravy over cube steak with potatoes/mushrooms and biscuits.

Steak and Mushroom Pockets

Homemade Pockets are getting more and more popular.  It's a good idea to make your own so you can create a special touch. You are only limited by your imagination and the number of ingredients you want to use. For this tasty take on a pocket sandwich I used some left over grilled steak and sliced mushrooms.  Toss together whatever sounds good and you've got a great meal.  I like to make homemade crust.  It's cheaper than store bought and comes out better.  Let's be real though.  No one want to come home and roll out a pie crust after working all day.  So, I recommend two packages of crescent rolls for the flakiest crust.

Place filling on the left side of squared dough

2 8 oz Cans Crescent Rolls
1 lb Tenderloin Steak Cubed
1 TBS Olive Oil
1 Cup Minced Onion
2 Cloves Minced Garlic
1/4 Cup Green Chilies
2 TBS Worcestershire Sauce
1/4 Cup Sour Cream
2 1/2 Cups Sliced Mushrooms
1 TSP Salt
1 TSP Pepper
8 oz Package Shredded Mozzarella Cheese
Milk and Butter

Fold edges over meat and pinch ends
 together

In a large skillet brown steak in olive oil for 10 minutes or until brown all the way through.  Remove from heat and set aside.  Add onion, garlic, chilies, Worcestershire and sour cream to skillet string constantly for five minutes.  Return meat and stir in with vegetables adding mushroom, salt and pepper. Simmer filling on a low heat while the dough is being prepared.  Make sure all liquid is dissolved into meat.

Remove crescents from package and turn onto heavily floured surface.  Kneed the dough together for five minutes and roll to 1/2 inch thickness in a square form. HINT: don't have a rolling pin grab the biggest can you've got in the cupboard.  Slice dough into 8 inch squares and place about 1/4 cup of filling on the left edge of the crust.  Top with a generous portion of Mozzarella Cheese and fold dough over the filling.  Pinch the ends together tightly all around.  Spread a thin layer of milk over the top of the dough.  Cook in oven at 400 degree for 15 minutes or until pocket is golden brown. TIP:  If you prefer your pocket nice and crispy on the outside bake these on a sheet of aluminum foil, but be sure to check often. Remove from heat and brush with a thin layer of butter, sprinkle top with additional Cheese.  Return to oven until Cheese has melted.

Suggested Dipping Sauces:

Steak Sauce
Honey Mustard
Jalapeno Cheese Dip
Guacamole

Ham & Potato Cakes

I don't know about you but I am always looking for something different and inspiring to do with all of the holiday leftovers.  Ham & Potato Cakes are so simple and easy you may want to make them any time of the year.  It's a great breakfast treat, quick afternoon lunch or all-in-one dinner idea.  The best part is the amazing aroma they leave behind.  It reminds me of being back home.  This recipe will make twelve cakes 8" cakes.


3 Cups Mashed Potatoes (mashed with skin on)
2 Cups Diced Ham
3 Eggs
2 Tsp Salt
2 Tsp Pepper
1 Tbs Onion Powder
1 Tbs Garlic Powder
2 Cups Flour
Oil

Heat 2 inches of oil in a skillet.  Mix Eggs and Potatoes together in a large bowl until eggs are completely blended.  Add Ham and seasonings mixing well.  Stir in flour until you have a sticky batter.  Drop by large spoonful into hot oil and flatten with a spatula.  Cook until crispy brown (about five minutes per side) turning carefully with spatula. Tip: I use two spatulas to turn, holding both sides so that cakes don't flop.  Continue dropping batter into hot oil until none is left.

These quick and easy cakes are good by themselves, or you can add a variety of your favorite toppings.  These pictured are topped with leftover holiday gravy, melted cheese and french onion dip.  You might also try salsa, pica de gallo, or sour cream.

Personal Pan Pizzas

These Pizza's are so darn good. You won't believe how easy they are to make either. I made these using left over smoked breisket and chicken. It didn't matter they both went quick. Make these in advance and freeze to serve at your next party. They are perfect for a leftover lunch too. Use any combination of topings you like. I used these because the combination was colorful and flavorful.

1 pkg (5 count) Indian Flat Bread (Naan)

3 cups Marinara Sauce

1 1/2 cup eash - Mushrooms, Red Pepper, Green Onions, Black Olives and Green Olives

5 Cups chopped or shreeded meat (chicken, beef, pork, sausage)

1/4 Cup Green Chillies

Chedder and Mozeralla Cheese

Dice the vegetable ingredients a couple of hourse before you plan to bake the pizza's and place together in a covered bowl. This gives an equally diverse flavor amoung the ingredients. Place the flat bread on a cookie sheet. Warm in 350 oven for 10 minutes or until as crispy as you like. Do not heat the meat, but add Green Chilies and mix well. Spread marinara sauce to the very edge of each piece of bread. Top with 1 1/2 cup of vegetables and than 1 cup of meat and press with a splatula. Place back in oven for 10 munites to heat. Top with cheese as close to the edge as you can go and press again. Heat in oven until cheese is melted.

You can change the pizza up by adding your favorite meat topping like sausage or peproni and a different comination of cheeses. Either way you prefer them the taste is one of the best pizzas around.

Texas Smokey Chicken and Dumplings

It's true.  Texan's do love their BBQ.  It's not just a weekend tribute to the back yard.  It doesn't wait for Spring weather.  My husband is right up there with the best of them.  But, as he says "If I had to do it for a living it wouldn't be as much fun"!  So, he keeps his talents to family and close friends.  I enjoy utilizing the leftovers to create new dishes.  After he smoked a chicken (see South Texas Beer Can Chicken) I tried a new take on Chicken and Dumplings. 

CHICKEN

Beer Can Chicken (Leftovers)

2 tsp salt

1 tsp pepper

1/2 small onion diced

2 crushed garlic cloves

2 tsp celery seasoning

1 can low sodium, fat free chicken broth

 

 

Place remains of Beer Can Chicken (bones, meat and skin), onion, broth and seasonings in a crockpot and cook on high for two hours.  Any leftover chicken will do, but the hint of smoke and spice from this chicken adds amazing flavor.   Remove the chicken and remove remaining meat returning it to the crockpot with broth.  Turn heat to low and continuing cooking for another hour. 

 

DUMPLINGS

1 cup flour

2 tsp baking soda

1 egg

1/2 tsp salt

1 tbs cream of wheat ceral (uncooked)

3/4 cut milk

 

Mix all ingredients together in a mixing bowl including cream of wheat to give dumplings the perfect texture.  Drop small portions of batter by spoon into crockpot with chicken and broth.  Return lid and let cook for another hour.  Do not stir to prevent dumplings from falling apart. Whip 1/4 cup flour and 1/2 cup cold water until smooth and free of lumps.  Stir into chicken and cook an aditional thirty minutes with lid off to thicken the broth.



Potato and Sausage Chowder

For me this is the ultimate in all time comfort food.  The creamy potato and tangy sausage lift my spirits every time.  This recipe is enough to serve four.  If you prefer to trim it down use turkey or chicken sausage. This recipe has always been a family favorite and gets many requests.

Potato and Chosder Soup

Six medium to large potatoes
1 package smoked sausage
3 cups hot water
1 package frozen corn
1/2 medium onion
2 TBS olive oil
1 TBS garlic powder
1/2 TBS salt1/2 TBS pepper
1 cup milk
1/2 stick margarine

1/2 cup four
3/4 cup cold water

Clean potatoes with a brush, leaving skin on. Cut potatoes and sausage in bite size pieces. Place in a large pot and cover with water. Chop onion and saute in olive oil until translucent. Add onion and frozen corn to potatoes. Add seasonings and allow to boil until potatoes are nearly tender, approximately 15 minutes. Add milk and margarine continuing to cook for for 15 more minutes. Add flour to a cereal bowl and cover with water whisking briskly to avoid lumps. Add flour to chowder and allow to thicken.