Tuesday, September 29, 2015

Chicken Pasta Salad with Tropical Fruit Dressing

This is my lunch today.

Here is the recipe with the changes I made.

Chicken Pasta Salad with Tropical Fruit Dressing

It is very good. And even better the next day.

I left out the curry, bell pepper and green onions. It is still very good. I did add salt and pepper.

1/2 lb boneless, skinless chicken ( I used thighs)
6 oz fusilli pasta ( I didn't measure)
1 small can pineapple tidbits, 1/4 cup juice reserved
1/2 cup mayonnaise
2 tsp brown sugar
1 tsp curry powder
1 cup mandarin orange sections, packed in juice (I used the 11 oz can and drained it
1/2 cup chopped bell pepper
2 green onions, chopped

Cook chicken for several minutes in boiling water (I added 4 chicken cubes to the water) until thoroughly cooked and then cut into chunks.

Cook pasta in water from chicken according to directions; drain. Allow to cool to room temperature. DO NOT RINSE IF YOU COOKED IN THE CHICKEN WATER.

Combine pineapple juice, mayo, sugar, and curry powder. I added salt and pepper. Stir in pasta, chicken, pineapple, mandarin slices, bell pepper and green onions. Mix well and chill for 1 hour before serving.

Monday, September 21, 2015

Corn Macque Choux

Supper last night was Calucutta Chicken, mashed potatoes, and Corn Macque Choux.

Here is the recipe for the corn.

Corn Macque Choux

 8 servings
 side dishes, corn


    • 4 cups corn
    • 1 cup cream
    • 6 strips bacon
    • 1 tbs flour
    • 1 onion, chopped
    • 1 tomato, chopped
    • 1 bell pepper, chopped
    • 3 cloves garlic
    • 1 tbs sugar
    • 1 tbs salt
    • 1 tsp pepper
    • 1 tbs season all
    • 1 jalapeno, seeded and chopped


    1. In large pot, cut bacon into small strips and cook until slightly crunchy. Add flour, onions, tomato, bell pepper, and garlic. Cook until tender. Pour corn, cream and sugar into pot. Add seasoning. Cook on low till corn is tender.

Saturday, September 19, 2015

Hot Dog Chili

Tonight we are having hot dogs with homemade chili. Here is the recipe we use. It makes alot but freezes really well. It is a little spicy so you can use mild rotel or cut down on the chili powder if you prefer it not to spicy.

Hot Dog Chili


    • 5 pounds ground chuck
    • 40 oz tomato sauce
    • 40 oz water
    • 1 can rotel
    • 10 tbl chili powder
    • 2 med onions
    • 1 bell pepper
    • 1 1/2 tsp salt
    • 1 1/2 tsp red pepper
    • 1 1/2 tsp garlic powder


    1. Boil ground meat. Drain well.
    2. Mix meat, onions, bell pepper, and all seasonings.
    3. Add water, rotel, tomato sauce. Simmer, stirring often till thickens (not to thick, as it will thicken after it sits.

Friday, September 18, 2015

Chicken Noodle Soup

This is made in the pressure cooker and I will give those directions, but you could do the same thing on the stove.

1 pound boneless, skinless chicken breast, cubed
2 tbl flour
salt and pepper to taste
3 tablespoons butter
1 yellow onion, diced
4 ribs celery, sliced
3 large carrots, sliced
1 tsp dried thyme
1 1/2 cups uncooked farfalle pasta
6 cups chicken stock or broth
1/2 tsp salt 
1/4 tsp pepper
1 cup frozen corn kernels, thawed and optional

1. Toss the cubed chicken breasts in flour that has been generously seasoned with salt and pepper, until all pieces are lightly coated.

2. With the cooker's lid off, heat butter on HIGH or brown until melted and sizzling.

3. Place the coated chicken in the cooker, and cook until lightly browned, about 5 minutes.

4. Add the onion, celery, carrots, and thyme, and stir well, cooking 1 minute more.

5. Cover all with pasta, chicken stock, salt and pepper. Securely lock the pressure cooker's lid and set for 6 minutes on HIGH.

6. Perform a quick release to release the cooker's pressure.

7. Stir in the corn kernels and simmer 1 minutes before serving.

Sunday, September 13, 2015

Steakhouse Dinner Rolls

Yeast Dinner Rolls

These are like the dinner rolls you get at a steak house, or at places like Ryan's or Golden Corral.

1 cup water
2 tbs butter
1 egg
3 1/4 cup flour
1/4 cup sugar
1 tsp salt
3 tsp yeast

Put all ingredients into bread machine in order given. Set to dough cycle.
If you don't have a bread machine, mix all ingredient together well and let rise for 45 minutes. Punch down. Then follow the rest of the directions.

When finished lift dough from pan, pinch off 12 balls and shape into balls. Flatten a little. Put onto baking sheet sprayed with butter flavored spray. Cover and let rise 1 hour.
Bake at 375 for 12-15 minutes.

These rolls (if they last that long lol) are still soft and fresh tasting on day 4.

Loose Cabbage Rolls

Here is the story behind this. My mom was taught by someone when she was young to make russian style cabbage rolls. It was an all day process but they were delicious. She has been gone many years now and I miss those. I have tried a couple times to do them and while they are ok, they just aren't the same. The best part of hers was what she called "the trash". It was all of the leftover meat, cut off cabbage, and the small pieces of cabbage, etc put up on top of the rolls. This cabbage casserole tastes like the trash.

Here is the recipe along with the pictures.

Loose Cabbage Rolls

Start with 1 1/2 pounds ground beef in a dutch oven.

this is with the onions, bell pepper. Saute till all meat is browned, veggies are tender.

Add cut up celery, garlic
Add lots of seasoning, more then you think you need or it will be very bland.

Add cabbage and stir well.

Add in Spicy v8.

Stir well.

Put in covered pot and put in 350 oven for 1 hour and 30 minutes.
Stir and put in oven for about an hour more. Stir again and if cabbage is cooked to your liking, take out, and allow to sit for at least 30 minutes. It is very hot and retains the heat for a long time.

Will post picture tonight when we eat.

Thursday, April 2, 2015

Beef Tips with Noodles

Tonight's menu is Beef tips with noodles, canteloupe, dinner rolls, strawberry or blueberry shortcake.

Here's how to make the beef tips:

First you brown the meat ( I am using stew meat).
Remove the meat and saute' onions, bell pepper and celery for a few minutes in about 1 tablespoon of butter.
Add about 1 tablespoon of flour after they are starting to get tender.
Then add the meat back along with a good amount of water.

Simmer until tender. Usually a couple of hours. Add more water as needed.

I will cook the noodles right in the broth when we are about ready to eat. 

Here is finished plate other than the shortcakes which we ate later