Sunday, September 30, 2012
Friday, September 28, 2012
Tuesday, September 25, 2012
Friday, September 21, 2012
Easy Sausage and Tortellini Soup
Ingredients:
5 Italian sausage links
1 can (10.5 ounce) Condensed French Onion soup
1 can( 14.5 ounce) diced tomatoes with basil, garlic and oregano
2 cups chicken broth
1 cup cabbage
1 8 ounce pkg. fresh three cheese tortellini (or 1- 1/ 2 cups frozen)
Fresh grated parmesan cheese, for garnish(optional)
Directions:
Remove casings from sausage. Cut up meat, then brown in a 4 qt. Dutch oven. Drain fat. Add all remaining ingredients, except cheese. Bring to boil. Reduce heat and simmer, covered for 30 minutes, stirring occasionally. Spoon into bowls and sprinkle with parmesan cheese.
This soup is wonderful with fresh salad and garlic bread. makes 4 to 6 servings.
Tuesday, September 18, 2012
Beef and Cheese Foldover.
This is basic recipe. You can add whatever ingredients you like, such as mushrooms, black beans, peppers or diced tomatoes.
To make it even easier, instead of using baking mix you can substitute it with premade pie crust.
This recipe is a good way to get the kids to eat veggies!
Ingredients:
1 lb. ground beef( or turkey)
1 chopped onion
1 cup frozen corn
1 / 4 cup ketchup
2 tbsp. A. 1. original steak sauce
1 / 2 cup hot water
2 cups all purpose baking mix
1 cup Kraft Mexican style finely shredded four cheese
1 / 2 tsp. parsley flakes(optional)
Directions:
Heat oven to 375 degrees.
Brown meat with onions in a large skillet; drain. Stir in corn, ketchup, and steak sauce; set aside.
Add water to baking mix; stir until mixture forms dough. Shape in a ball.Place on a lightly floured surface; knead 5 times or until smooth and no longer sticky. Roll into a 12 inch circle; transfer to baking sheet sprayed with cooking spray.
Spoon meat mixture onto center of dough; spread within 2 inches of edge. Fold edge of dough over meat mixture, leaving center uncovered.
Bake 20 minutes. Top filling with chees; bake 5 minutes more or until cheese is melted. Sprinkle with parsley(optional)
Serving suggestions: You could also top with shredded lettuce, diced tomatoes and sour cream.
The good thing about this recipe is that you can make it your own.
Hope you enjoy.
Monday, September 17, 2012
Serenity Acres Fall Recipes
Fall is the most beautiful time of year here at Serenity Acres farm and it is the time of year when soups and chowders warm you up on the chilly autumn eves. I will be listing some of my favorites. These recipes are very simple to make. Hope you will enjoy them as much as my family does.
Autumn Chowder
2 bacon strips, diced
1 / 4 cup chopped onion
1 med. red potato, diced
1 small carrot, halved and thinly sliced
1 / 2 cup water
3 / 4 tsp. chicken bouillon granules
1 cup milk
2 / 3 cup frozen corn
1 / 8 tsp. pepper
2 1/ 2 tsp. all purpose flour
2 tbsp. cold water
1 / 4 cup shredded cheddar cheese
In the drippings, saute onion until tender. Add the potato, carrot, water, and bouillon. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in milk, corn, and pepper. Cook 5 minutes longer.
Combine flour and cold water until smooth; gradually whisk into soup. Bring to boil; cook and stir for 1-2 minutes or until thickened. Remove from heat; stir in cheese until melted. Sprinkle with bacon. Yields 2 servings. If you want larger servings; adjust recipe to do so.
Turkey Barley Vegetable Soup
2 lbs. ground turkey
1 / 2 onion, chopped
1 clove garlic, pressed
7 cups water
28 oz. can stewed tomatoes
1 / 2 cup med.- sized barley
1 / 2 cup celery, sliced
1 / 2 cup carrots, chopped
2 beef bouillon cubes
1 / 2 tsp. dried basil
1 bay leaf
9 oz. package frozen mixed vegetables
Salt and pepper to taste
1. Brown the turkey, then add onion, and garlic, cooking until tender.
2. Stir in all the remaining ingredients, except for the frozen vegetables. Cover and bring to boil.
3. Reduce heat and simmer for 1 1/ 2 hours.
4. Add frozen vegetables and cook an additional 15 minutes. Add more water if needed.
Friday, September 14, 2012
Thursday, September 13, 2012
Tuesday, September 11, 2012
Monday, September 10, 2012
Chicken Taco Casserole
Makes 6 servings. Prep time; 25 Minutes Bake 30 minutes at 350 stand 5 minutes
Ingredients:
Non Stick Cooking Spray
12 ounces chicken breasts strips for stir frying
2 cloves minced garlic
1 teaspoon chili powder
2 teaspoons canola oil
1 medium onion, halved and thinly sliced
3/4 cup chopped red or green sweet pepper
1 10 ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups salsa
4 6 inch corn tortillas, coarsely torn
3 ounces reduced fat Monteray Jack cheese, shredded
1/2 cup cherry tomatoes, quartered, or chopped(optional)
Directions:
1. Preheat oven to 350. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over med./high heat. In a medium bowl toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes, or until chicken is no longer pink, stirring frequently. Remove chicken from skillet and set aside.
2. Add canola oil to skillet. Add onion, and sweet pepper. Cook over medium heat about 5 minutes, or until tender, stirring occasionally. Stir in spinach
3. Coat 2 quart square baking dish with cooking spray. Spread about 1/2 cup of salsa in baking dish. Top with half of tortilla pieces, half the chicken mixture. Pour half of the remaining salsa over vegtables and top with half the cheese. Repeat layer once, except do not top with remaining cheese.
4. bake, covered for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minutes before serving.
Optional: Garnish with cherry tomatoes, chopped avocados, and or corn chips
Sunday, September 9, 2012
Tuesday, September 4, 2012
Monday, September 3, 2012
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