Thursday, August 27, 2009

Broccoli and Chicken Casserole

My mom makes this simple dish and my kids love it!

1 lg pkg broccoli, cooked
2 cup rice, cooked
chicken, cooked and shredded
1 can of cream of mushroom soup *

Mix all ingredients together. Pour into baking dish and top with shredded cheese. Bake at 350 degrees for 20 - 25 minutes.

*you can use cream of broccoli, chicken, or mushroom

Wednesday, August 26, 2009

Spicy Chicken Breasts

4 skinless, boneless chicken breasts
1 can Rotel tomatoes
1 can cream of chicken soup
1 cup uncooked rice
salt and pepper to taste

Preheat oven to 350 degrees

In a medium bowl combine the rotel, soup, rice, salt and pepper. Mix well. If necessary, add a little water.

Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.

Tuesday, August 11, 2009

Mexican Meat Mixture

This meat mixture is perfect for all the various Mexican dishes (tacos, burritos, etc). I have also used it in a variety of other Mexican dishes including Enchilada Casserole and Mexican Pizza. It is fun just to add variety to the same ol' dishes.

ground beef
taco seasoning
black beans (drained)
sour cream
picante sauce (salsa)

Brown hamburger meat and onion. Drain. Add taco seasoning (mixed with small amount of water), cumin, and garlic. Mix well.

Add drained black beans, sour cream, and picante sauce. Mix well. Simmer on low heat for 5-10 minutes or until heated thoroughly.

If you want to add some heat, finely chop a jalapeno and add to mixture OR use the hot picante sauce.

Sunday, August 2, 2009

Boiled Peanuts

Down South we LOOOVE boiled peanuts and my family is no exception!

The following is a basic recipe that you can adjust according to the amount of peanuts you will be boiling.

1 pound peanuts
2 Tbsp salt
4 cups of water

Rinse raw, unshelled peanuts.

Put all ingredients into stock pot. Bring to a boil. Cover and boil for 2-3 hours, until peanuts reach level of softness.


Eat while hot!