Two Weeks Notice

With just two weeks left of this semester, I've done all the things any traditional student would do at this point in the game. I have calculated my grade so far in all my classes, and made a list of assignments left to do. I'm down to the satisfaction involved with crossing them off, one by one.

The Thanksgiving break has ruined me somewhat--made me lazy. I'm really having to push myself just to stay focused. I'm tired.

JB teases me, telling me I will find any excuse to procrastinate. He may be right, but I'm thankful he reminds me that I need to take care of homework. He's often the push I need.

Life goes on, and we still need to eat during all this chaos. In my quest for something good that doesn't take a lot of prep time, I have come upon a marvelous soup recipe. This is a hearty, chunky, filling soup--so you should give it a try.


Comforting Chicken Soup

1 - 1 1/2 pounds chicken breast, cooked and cubed
4 cans chicken broth
1 can Cream of Chicken Soup
4 stalks celery, chopped
4 medium carrots, chopped
2 medium onions, chopped
16 ounces sour cream
3-4 cups spiral noodles (I used tomato and spinach noodles)

I generally cook the chicken breasts in a couple of tablespoons of olive oil, a little lemon juice and the rest water, covered over medium low heat. Season with paprika, Lawry's seasoned pepper and poultry seasoning.

In a soup pot, combine chicken broth and cream of chicken soup. Add the celery, carrots and onion and bring to a boil. Once boiling, add the pasta noodles. Cook over medium heat about 7-8 minutes.

Reduce to simmer and add cubed chicken. Heat thoroughly, then add sour cream and stir.

If You Feed Them, They Will Come

This time of year, unexpected visitors seem to happen more frequently and they need to be fed. I thought I'd share some of my "impromptu entertaining" with you. (Maybe you'll share yours with me, too?)

I had planned on studying Saturday afternoon and hadn't really got into planning dinner (or even thinking of it) when our guests arrived at about noon.

So I immediately thought of this Black Bean Dip I make that is really quite tasty and could work well in a pinch.

Just cook about a pound of black beans until soft. Then mash the beans with a potato masher or fork until they resemble more of a paste. Add a can of Rotel, a can of tomato sauce, a can of green chilies and mix in some monterey jack and cheddar. Add your own hot sauce to season. Serve warm with tortilla chips.

I photographed it several times,
and each time it looked more like dirt
(good dirt, though--look at the color).

Well, time passed.

After the dip wore off,
JB's friend's fiancee was kind enough to help by
slicing up some sharp cheddar and summer sausage.

More time passed.

When the summer sausage and cheese wore off,
I scrounged around in the freezer and found some
Taco Stuffed Pasta Shells. I put them in the oven for dinner.

When dinner wore off, I whipped up some
Hershey Cocoa brownies with walnuts and threw them in the oven.

We ate them still warm from the oven 30 minutes later.
This is all that's left...


...and I'm thinking seriously about having it for breakfast.

Did You Get Any Last Night?

Everyone around here is talking about how we need rain, when it's coming, or how much you got (what your rain gauge registered) during the last thunderstorm.

One thing for sure, it's too hot to cook.

This meaty main dish is cooked in the microwave, so it done quickly and doesn't heat up the kitchen.


Santa Fe Enchiladas

1 pound lean ground beef
1 medium onion, chopped
1 can (12 ounces) tomato paste
1 cup water
1 envelope taco seasoning
10 whole wheat or flour tortillas (6 inches)
8 ounces shredded cheddar cheese
1 can (4 ounces) chopped green chilies

Crumble beef in a large microwave-safe bowl; stir in onions. Cover and microwave on high for 6 to 7 minutes or until meat is no longer pink; stirring every couple of minutes.

Stir in tomato paste, water and taco seasoning. Cover and cook on high 3 to 4 minutes or until heated through, stirring once.

Spoon about 1/3 cup meat mixture down the enter of each tortilla; roll up tightly. Set remaining meat mixture aside.

Place tortillas, seam side down, in a greased shallow 2 1/2 quart dish. Sprinkle cheese and chilies on top. Cover and cook on high 1 minute, until cheese has melted. Spoon remaining meat mixture down the center of tortillas.

Cover and cook on high 5-6 minutes or until heated through. Let stand 5 minutes before serving. (This recipe was tested in an 850 watt microwave.)

Soft Cheddar Pretzels

Faced with coming up with something quick--with little to chose from in the cupboards-- for our Friday night get-together, I settled on this quick soft pretzel recipe.



1 1/2 cups self-rising flour
1 tsp sugar
2 tablespoons butter
1/2 cup (2 ounces) shredded mild Cheddar Cheese
2/3 cup milk
1 egg, beaten
1 1/2 tsp coarse salt



Combine flour and sugar in medium bowl; cut in butter with pastry blender until mixture resembles coarse meal. Add cheese and milk, stirring until dry ingredients are just moistened. Turn dough out onto lightly floured surface and knead about 12 times.


Divide dough in half and roll each half into 12X18 inch rectangle.

Cut dough lengthwise into eight 1-inch strips. Twist each into pretzel shape; brush with beaten egg and sprinkle with coarse salt. Place on lightly greased baking sheets and bake at 400 degrees for 15 minutes or until golden brown.

Cool pretzels for a few minutes on wire racks; serve warm. Makes about 16 soft pretzels.

Fast And Flavorful

 

 

This is my absolute best "find" for quickie what-to-fix-for-dinner ideas. The trick being of course, to fix something quite tasty with minimal effort.

I have added a pound of shrimp or leftover pork roast or cubed chicken--each with great success. I substitute 1/3 cup of Pear Honey for the Orange Marmalade indicated on the Bird's Eye package. Serve over long grain rice.