Vegetable Stir Fry

An array of colorful vegetables in a sweet and savory sauce. This is an easy dish to make, and it is one that your family will love. Serve as a side dish or serve over rice, and you have a complete meal.

Ingredients

2 Tbs. butter
1 Tbs. olive oil
1 sweet pepper cut into strips
1 onion, sliced into half rings
2 medium carrots cut into rings
2 c. green beans cut or snapped into bite sized pieces
1 1/2 c. broccoli
1 c. mushrooms, sliced
1 c. corn
2 Tbs. water
3 cloves garlic, minced
salt and pepper to taste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 c. chicken broth or stock
1/4 c. soy sauce
2 Tbs. honey or sugar
1/4 c. water
2 Tbs. cornstarch
cooked rice

Directions

Heat butter and olive oil in a large skillet or wok if you have one. Add sweet pepper, onion, and carrots.  Cook and stir the vegetables for 4 to 6 minutes, or until tender.

Add the green beans, broccoli, mushrooms, corn and 2 tablespoons water to the skillet.  Cook another 3 to 5 minutes, or until tender and most of the water has evaporated away.

Add garlic.  Cook for about 30 seconds.

Season with salt and pepper, garlic powder, onion powder and cayenne pepper.

In a bowl, mix chicken broth, soy sauce, honey or sugar together.  Pour into the skillet of vegetables and bring to a simmer.  

In a small cup, whisk the cold water and cornstarch together, until smooth.  Pour into the skillet of vegetables and bring to a boil.  Cook for one minutes or until the sauce starts to thicken.

Serve over hot cooked rice if desired.

Chicken Enchilada Stuffed Peppers

Chicken Enchilada Stuffed Peppers Baked or Cooked in the Slow Cooker

With the rising cost of beef, save some money and still serve an excellent, delicious meal. Chicken Enchilada Stuffed Peppers is just that meal! Sweet peppers, rice, onions and cheese baked or slow cooked.  It does not take a lot of time, especially if you have leftover chicken and rice already prepared.

Ingredients

2 to 3 cups cooked shredded chicken
salt and pepper to taste
1 c. corn
1 onion, chopped
2 c. cooked brown or white rice
2 c. sharp cheddar cheese, shredded
5 to 6 bell peppers, with the tops cut off and the seeds removed
2 Tbs. butter
2 Tbs. flour
1 3/4 c. chicken broth or stock, or tomato juice
1 (11 oz.) can diced green chilies and tomatoes
4 oz. cream cheese
1/2 c. sour cream
1/3 c. water, tomato juice, or chicken broth

Directions 

In a large bowl, combine, chicken, corn, onion, rice, ad 1 1/2 c. shredded cheese.

In a medium saucepan, melt butter over medium heat. Whisk in flour.  Cook and stir 2 to 3 minutes to remove the flour taste.  Whisking continuously, to remove lumps, pour in the chicken broth. Simmer for 3 minutes, whisking or stirring continuously. Turn the heat to low.

Stir in the green chilies and tomatoes.

In a medium bowl, combine cream cheese and sour cream.  Temper them by ladling in some hot broth and stirring continuously.  Add another ladle of hot broth, stirring it in until smooth. Stirring continuously, slowly add the sour cream mixture into the hot sauce.  Mix until it is thoroughly combined.  Remove from heat and cool to lukewarm. 

Place the peppers in a roasting dish, casserole dish or in your slow cooker.

Pour about 1 cup of the sauce mixture into the shredded chicken and mix thoroughly. Add more sauce if needed. You want the mixture to be moistened or coated, but you don't want to pour all of it in and make it soupy. Add salt and pepper to taste

Carefully spoon the chicken mixture into each pepper. 

Pour in  the remaining sauce into the bottom of the baking dish or pan or slow cooker.  Sprinkle the remaining shredded cheese over the top of each pepper. Cover with a lid or a sheet of aluminum foil.

If cooking in the oven, bake for 35 to 40 minutes in a 350° oven. Bake until the peppers are tender. 

For slow cookers, cook on high for 3 hours or until peppers are tender.

To serve, top with more sour cream, diced green onions, or cilantro if desired.

Spicy Southwest Seasoning

Homemade Spicy Southwest Seasoning  

Making your own Spicy Southwest Seasoning is so simple.  Chances are, you already have the ingredients sitting in your cupboard. 

By making your own seasoning, you can control the ingredients that go into your blends. You can omit the ingredients you don't like, or use more or less of each one. It is easy to make your own special blends. 

This seasoning is perfect to put on fish, beef, chicken, pork or vegetables.

Ingredients

2 Tbs. paprika or use 1 Tbs. smoked paprika and 1 Tbs. regular paprika
2 Tbs chili powder
1 Tbs. cumin
1 Tbs. parsley
1 Tbs. oregano
1 Tbs. garlic powder
1 Tbs. minced dried onion or 2 tsp. onion powder
1 Tbs. coriander
2 tsp. turmeric (optional)
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. crushed red pepper flakes

Directions

In a container with a tight-fitting lid, combine paprika, chili powder, cumin, parsley, oregano, garlic powder, minced onion or onion powder, coriander, turmeric, salt, black pepper, cayenne pepper and crushed red pepper flakes.

Put the lid on tightly and shake the jar to thoroughly combine all the spices.  Place in a dry, dark place.

Cinnamon Raisin Bread

Cinnamon Raisin Bread is so good. Moist, delicious sweet bread loaded with raisins and cinnamon.  Slather with butter or eat it plain, or you can even add a light glaze of buttercream frosting over the top of the loaf. This bread is great for breakfast or anytime of the day.

Ingredients

1/2 c. warm water (around 110°)
2 pkg dry yeast or 2 Tbs. yeast
1/2 c. sugar
1/2 c. butter or margarine
3 eggs
1 c. raisins
2 c. milk
8 c. flour
2 Tbs. butter
1 c. sugar
3 Tbs. cinnamon

Directions

Grease three 9 x 5-inch loaf pans. 

In a heavy bottom sauce pan, scald the milk over medium heat. The temperature should be about 170°. There will be a skin that forms over the top, letting you know the milk is the right temperature. Do not bring the milk to a boil.  Set aside to cool to lukewarm.

In a large bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Set aside in a warm location for the yeast to proof or start to grow.  This takes about 10 minutes.

Mix in the eggs, sugar, butter, salt and raisins. Pour in the cooled milk, stirring to combine. Make sure the milk is cool, or it might kill the yeast or cook the eggs.

Gradually add the flour to make a stiff dough. Turn the dough out onto a floured surface and knead the dough for 6 to 10 minutes, or until the dough is smooth. 

Place the dough in a greased bowl. Turn the dough over, so all sides are greased.  I use the same bowl I mixed the dough in to save of doing extra dishes. Cover the bowl with a tea towel or a sheet of plastic wrap. Place the bowl in a warm location and let the dough rise for about 90 minutes, or until doubled in size. Punch down.

Place the dough on a lightly floured surface.  Roll the dough out into a rectangle that is about 1/2 inch thick.

Spread 2 tablespoons butter over the top of the dough. 

In a small bowl, combine 1 cup sugar and cinnamon.  Sprinkle the mixture evenly over the top of the butter you just spread over the dough. 

Starting on the long side, roll the dough up tightly. Seal the seam to keep the cinnamon sugar from spilling out. 

Cut the dough log into 3 equal pieces. Tuck ends under. Place the cinnamon raisin loaves into prepared pans. Lightly grease the tops of each loaf with butter or a bit of grease or oil to keep the dough from drying out. 

Place in a warm location and let rise.  This can take about 60 minutes.

Bake at 350° for 45 minutes, or until the loaves are browned. They will sound hollow when tapped on the top. 

Run a stick of butter over the top of each loaf, so it gets a nice coating of butter. 

Remove the bread from the pans and place on a rack to cool.

Bacon Jalapeño Meatballs

Spicy, yet moist meatballs packed with flavor.  You can make these ahead of time and place in the freezer. So when time is limited, all you need to do is remove them from the freezer, defrost and reheat them.

Ingredients

1 lb. ground beef or chicken or turkey
4 slices bacon, cooked and cut into small pieces
3 jalapeños, finely chipped
1 small onion, finely chopped
4 coves garlic, minced
1 egg
1/2 c. bread crumbs
2 oz. cream cheese, softened **
2  Tbs. Worcestershire sauce
1 Tbs. oregano
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. shredded Mexican cheese blend (or your favorite cheese.)

Directions 

Preheat oven to 350°. Lightly spray a baking sheet with cooking oil. Set aside.

In a large bowl, combine ground meat, bacon, jalapeños, onion, garlic, egg, bread crumbs, cream cheese, Worcestershire sauce, oregano, chili powder, salt, pepper and shredded Mexican cheese blend.   Mix ingredients lightly with your hands or a wooden spoon. Do not over mix or the meatballs will be tough.  

Use a large cookie scoop to make about 12 large meatballs, or a medium cookie scoop to make about 20 meatballs. Lightly roll the ground beef into balls between your palms if you want them to be round. Place on prepared baking sheet.

Bake for 20 to 22 minutes, or until lightly browned and cooked through.

** Microwave the cream cheese to make it very soft if possible.  It needs to be soft, so you can mix it in to the meat mixture easily. 

 

 

Pineapple Raisin Drop Cookies

Surprise your family and friends with these easy to make, delicious pineapple, raisin cookies. These drop cookies stay moist.

Ingredients

1/2 c. soft butter or margarine
1 c. brown sugar
1 egg
1 tsp. vanilla
3/4 c.  crushed pineapple, undrained
1 tsp. baking soda
1/2 tsp. soda
1/2 tsp salt
2 c. flour
1/2 c. raisins
1/2 c. walnuts (optional)

Directions

Preheat oven to 375°. Grease cookie sheets.

In a mixing bowl, beat butter and brown sugar until light and fluffy. 

Beat in egg and vanilla.

Add pineapple and mix thoroughly.

Add baking soda, soda, and salt. Mix in the flour. Mix well.

Stir in raisins and walnuts.  

Drop by spoonfuls, 2 inches apart, on prepared cookie sheets. 

Bake for 12 to 15 minutes, or until lightly browned.

Remove cookies and cool on racks.

Pork Chops with Parmesan Garlic Sauce

Tender juicy pork chops served with a creamy Parmesan Garlic sauce. This is a quick and easy meal to put together and serve for supper.  

 Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
3 Tbs. butter
2 Tbs. flour
2 c. milk  ** see note below
1/4 to 1/2 c. parmesan cheese
1 onion, diced fine
1 to 2 cloves garlic minced
1 1/2 tsp. parsley or 3 tsp. fresh parsley (optional)
1 tsp. garlic powder
1/4 tsp. thyme (optional)
hot cooked noodles

Directions

Remove pork chops from the refrigerator about 30 minutes before frying to take the chill off them. They cook better when they are room temperature. Season both sides of the pork chops with salt and pepper.

Heat oil in a cast iron skillet over medium heat.  Fry the pork chops in the skillet, about 2 to 3 minutes per side depending on the thickness of the pork chops, or until juices run clear.  Do not overcook the pork, or they will be dry and tough. Internal temperature should be 145° to 150°

Remove the pork chops and keep warm while you make the sauce.

Add the butter into the skillet.  Stir until melted. Add the onion and minced garlic. Fry until tender. 

Add the flour into the skillet, stirring for at least a minute to remove the flour taste. 

Gradually pour in milk, whisking constantly to make sure it is lump free.  Cook and stir until the sauce thickens.

Add the Parmesan cheese, garlic powder, salt and pepper to taste.  Cook and stir until the cheese melts.

Serve over pork chops and hot cooked noodles. 

** You can substitute one cup of milk with one cup chicken or beef broth for more flavor.