Archive for December, 2007

It’s new years eve and the weatherman says the new year is going to be cold and white.  Once more they are calling for snow.  Sounds like a good reason to whip up a pot of soup.  This time though, I’m going to use the crockpot.

Grandma’s Chicken Noodle Soup (Crockpot Instructions)
Directions:

• 1 pound boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 stalks celery, with leaves, sliced
• 2 large carrots, chopped
• 1 onion, chopped
• 1 14 oz. can diced tomatoes, undrained
• 1 14 oz. can ready-to-serve chicken broth (easy way)
  • homemade is better
  • Watkins Chicken Soup base is Best
• 1 teaspoon dried thyme leaves
• 1 9 ounce package frozen green peas
• 1 cup frozen home-style egg noodles or wide egg noodles

Directions:

1. Cook chicken in olive oil in heavy skillet, stirring frequently, for 5 minutes.
2. Mix chicken and remaining ingredients except peas and noodles in a 3-4 quart slow cooker.
3. Cover and cook on low for 6 1/2 to 7 hours, or until chicken is thoroughly cooked and no longer pink in center.
4. Stir in peas and noodles and cook 10 minutes longer until noodles are tender.

Serves 8

Enjoy! and here’s hoping you have a great new year.

I made these delicious pork chops to go along with the Baked Macaroni and Cheese.  I really like this recipe since it  is for 2 servings, rather than most that serve 6 or 8.  I also like it because they are delicious.

Ingredients:

• 2 boneless pork loin chops (1/2 inch thick)
• 1/4 teaspoon salt
• 1 dash Watkins granulated pepper
• 1 tablespoon all-purpose flour
• 1/2 cup orange juice, divided
• 1/2 cup honey
• 1 tablespoon Dijon mustard
• 1/4 teaspoon dried basil
• 1 small onion, cut into eighths

Directions:

1. Sprinkle pork chops with salt and pepper; place in a heavy ovenproof skillet.
2. In a small bowl, whisk flour and 2 tablespoons orange juice until smooth;
3. whisk in honey, mustard, basil and remaining orange juice.
4. Pour over chops.
5. Cover and bake at 350F for 50 minutes, until pork is no longer pink.

Enjoy!

Even though I enjoy watching Alton Brown on the Food Network, I’ve never tried making any of his recipes.  Well tonight for supper I did.  Actually I didn’t really make his recipe because I did make a few changes to it, just to make it my own.  It turned out pretty good, if I may pat myself on the back.

Indredients:

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon Watkins paprika
• 1 large egg
• 12 ounces mild cheddar cheese, shredded
• 1 teaspoon kosher salt
• Watkins granulated black pepper

Topping:

• 3 tablespoons butter
• 1 cup bread crumbs

Directions: 

1. Preheat oven to 350 degrees F.
2. Cook the macaroni al dente in a large pot of boiling, salted water.
3. While the macaroni is cooking, melt the butter in a separate pot.
4. Whisk in the flour and mustard for about five minutes. Make sure there are no lumps.
5. Stir in the milk, onion, bay leaf, and paprika.
6. Simmer for ten minutes and remove the bay leaf.
7. Mix in the egg.
8. Stir in 3/4 of the cheese.
9. Season with salt and pepper.
10. Fold the macaroni into the mix and pour into a 2-quart casserole dish.
11. Top with remaining cheese.
12. Melt the butter in a saute pan and toss the bread crumbs to coat.
13. Top the macaroni with the bread crumbs.
14. Bake for 30 minutes.
15. Remove from oven and let cool five minutes before serving.

Enjoy!

Here’s a recipe that makes a good Sunday dinner when served with biscuits.

Charlotte’s Chicken and Rice

Ingredients:

• 4 tablespoons flour, all-purpose
• 2 tablespoons nonfat dry milk powder
• 2 cups skim milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon Watkins Imitation Butter flavoring
• 1 small onion, diced
• 1/4 cup red bell pepper, diced
• 1/2 teaspoon thyme
• 3 cups rice, cooked
• 3 cups cooked chicken, cubed
• 2 teaspoons Watkins Chicken Gravy and Soup Base

Directions:

1. In a dutch oven combine skim milk, flour, milk powder and cook over a medium heat, stirring constantly, until sauce thickens.
2. Stir in salt, pepper, butter flavoring and chicken soup base.
3. Cook diced onion and red pepper in 2 tablespoons of water.
4. When tender add thyme.
5. Add to the above mixture.
6. Add cubed chicken and keep warm.
7. Cook rice.
8. Pour the chicken mixture over rice.

You can also add green beans and carrots for a little variety.

Enjoy!

 Merry Christmas

We have what many people may consider an unusual Christmas dinner tradition.  While many people enjoy turkey or ham for Christmas, we enjoy having a very simple fettucine dinner.  Here’s the recipe, and I hope you and yours have a very Merry Christmas.

Our Favorite Fettucine

Ingredients:

• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup mushroom, sliced
• 2 tablespoons Watkins Chicken Gravy and Soup Base
• 2 cups skim milk
• 4 tablespoons non-fat dry milk
• 1/2 teaspoon Parmesan cheese
• 1 teaspoon olive oil
• 2 chicken breasts, sliced in 1 inch pieces
• 8 ounces fettucine

Directions:

1. Cook onion, red bell pepper, and mushrooms in 1/3 cup water til tender.
2. Drain any water left once vegetables are tender.
3. Cook fettucine and drain.
4. Mix together skim milk, powder milk, flour, Parmesan cheese and cook on medium to make a sauce, stirring constantly.
5. Once the sauce thickens, add the chicken flavoring and cook for 2 minutes.
6. Take off the burner.
7. Cook garlic and chicken pieces in olive oil til brown.
8. Add vegetables and sauce.
9. Carefully mix fettucine and meat and vegetables in large pan.

Serves 4

Garlic bread and a salad served with this is a very good meal.

Enjoy!

Here’s a super easy dinner suggestion.

Biscuit Beef Bake

Ingredients:

• 1 pound ground beef
• 1/4 cup chopped onions
• 1/4 cup chopped green pepper
• 1/2 teaspoon garlic salt
• 1 teaspoon Watkins Oregano
• 1 can tomato sauce (8 oz.)
• 1 1/2 cups shredded cheddar cheese
• 2 cans biscuits (18-20 biscuits, 8 oz.)

Directions:

1. Brown beef, onion, green pepper in skillet and drain.
2. Stir in garlic salt, oregano and tomato sauce.
3. Stir in only 1 cup shredded cheese.
4. Press half of biscuits on bottom of 9 inch square pan (ungreased.)
5. Spread meat mixture over dough.
6. Top with remaining biscuits and cheese.
7. Bake at 375 degrees for 25-30 minutes.

Enjoy!