Thursday, February 28, 2013

Asparagus Gratin.

Great side dish. Had it tonight with Baked Spaghetti. Was a great meal together.

What you need:
  • 1 bunch asparagus
  • 3 cups water
  • 2 T Butter
  • 2 T flour
  • 3/4 cup shredded parmesan
  • 1/2 cup shredded medium cheddar
  • bacon bits
  • Salt and Pepper
What you do:
  1. Cut woody ends off asparagus. save them!
  2. Start the water boiling. 
  3. Once it reaches a boil add in ends of asparagus. Boil 5 minutes.
  4. Remove asparagus ends. (now you can throw them away)
  5. Put the water in a skillet with the asparagus stalks. Cook until a fork can go in. About 4 minutes.
  6. Put asparagus on paper towel and dry. Save 1 cup of water.(if not enough just add regular water until there is enough.)
  7. Melt butter in skillet. Wisk in flour. Cook for about 1-2 minutes.
  8. Whisk in water. Bring to a boil them lower to a simmer. Cook until thickens about 5 minutes.
  9. Remove from heat. Whisk in 1/2 cup parmesan & 1/2 cup cheddar.
  10. Season with Salt and Pepper. Cover and let sit 5 minutes.
  11. Put asparagus on cookie sheet. Pour sauce over the top.
  12. Sprinkle the rest of the parmesan and bacon bits over the top.
  13. Broil 4-5 minutes.

Sunday, February 10, 2013

Crockpot Cheesy Chicken and Rice

Way yummy easy recipe. I love my crockpot! The original recipe was a little bland so make sure you season it well!!!

What you need:
  • 1 lb boneless skinless chicken breasts, cubed
  • 1 8 ounce box rice 
  • 1 can cream of soup 
  • 1 cup cheddar cheese
  • 1 can corn
  • chopped onion seasoning or 1 onion chopped up
  • seasoning salt
  • pepper
What you do:
  1. Put chicken in bottom and cover with handful of onion
  2. Cover with soup. 
  3. Season with seasoning salt and pepper
  4. Cook on low 7-8 hours.
  5. When almost done cooking add in cooked rice, corn and cheese
  6. stir and let cook for a few minutes.
  7. serve hot.
You can cook the rice in advance and just put in fridge until ready to add in.
My favorite flavor combination is cheesy rice and cream of chicken soup.
If you use yellow rice I would do chicken or cheese, if you do chicken rice do mushroom soup.

Wednesday, February 6, 2013

Maple Bake Chicken

A little sweet but would be really good for a Sunday brunch. Still a good dinner but I prefer more savory dishes.

What you need:
  • 4 boneless skinless chicken breasts
  • 1/4 cup flour seasoned with salt and pepper
  • 4 T butter
  • 1/2 cup maple syrup
  • 1/2 t thyme
  • 1/4 t sage 
  • Dash of smoked paprika
  • Dash of dill
  • onion
  • 1/2 cup chicken broth
What you do:
  1. dredge chicken in seasoned flour.
  2. Melt butter on stove.
  3. Once butter is bubbling brown chicken on both sides.
  4. Slice onion and put in bottom of glass 12x9 dish.
  5. Cover onion in chicken broth.
  6. Place chicken on onions.
  7. Pour maple syrup over chicken.
  8. Mix spices and sprinkle spices over chicken.
  9. Bake chicken for around 15 minutes in oven on 350. Occasionally baste with juices.
It was a good meal and pretty easy.

Sunday, February 3, 2013

Potato Soup (8 servings)

Super yummy and quick soup. From prep to table takes only about 1 hour. 

What you need:
  • Swanson chicken flavor booster (can be found by bouillon)
  • 3 1/2 cups diced & peeled poatotes
  • 1/2 cup celery
  • 1/3 cup onion
  • 5 T butter
  • 5 T flour
  • 2 cups milk
  • salt and pepper

What you do:
  1.  Put potatoes, celery, onion and 3 1/4 cups water in pot.  Season with salt and pepper. Bring to boil. Cook over medium heat 10-15 minutes until potatoes are tender.
  2. Once the potatoes are almost done in a separate saucepan melt butter.
  3. Wisk in flour and cook 1-2 minutes.
  4. Add in chicken flavor booster. Whisk until everything combines.
  5. Slowly add milk and whisk so there are no lumps.
  6. Stir and let cook until it thickens 4-5 minutes.
  7. Once everything is done add milk mixture to potato mixture. 
  8. Let combine and cook for 4-5 minutes.
  9. Serve.
Great quick meal.

Tips and tricks:

  • Try mixing in a handful cheddar cheese right before serving.
  • Try topping with cheese, bacon and chives. For a more loaded potato soup taste.