Daily Cooking Recipes Let Me Make Cooking Easy

March 7, 2014

Chicken Bowls

Filed under: Chicken,Cooking Recipes,Quick and Easy - Freeze and Reheat — Tags: , , , , , , , , — Chef @ 8:00 am

 

Chicken Bowls

Chicken Bowls

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American

Ingredients
  

  • 1 whole chicken
  • 2 celery stalks chopped
  • 1 medium onion chopped
  • 1 Tbsp parsley
  • 1 bay leaf
  • 2 tsp salt
  • 8 Cups water
  • 1 10 oz pkg frozen baby carrots, partially thawed
  • 1 10 oz pkg frozen peas, partially thawed
  • 1 6 oz can mushrooms, drained
  • 1 Cup light cream
  • 1/4 tsp nutmeg
  • 1/4 tsp celery salt
  • 1/8 tsp pepper
  • 1/2 Cup all purpose flour
  • 1 pkg 2 included refrigerated pie crust
  • 4 foil pans 5X1 in

Instructions
 

  • Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
  • Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
  • Wrap in freezer paper.
  • Freeze for up to 3 months.
  • To bake preheat oven to 450 degrees.
  • Unwrap each bowl and place on a cookie sheet.
  • Cut a slit in the top of each to vent the steam.
  • Bake 40 minutes or until crust is golden brown.

 

February 20, 2014

American Barbecue Sandwiches

Filed under: Beef,Cooking Recipes,Sandwiches — Tags: , , , , , , , — Chef @ 8:00 am

All-American Barbecue Sandwiches

Florence
Print Recipe
Course Meat
Cuisine American

Ingredients
  

  • 4 1/2 pounds ground beef
  • 1 1/2 cups onion -- chopped
  • 2 1/4 cups ketchup
  • 3 tablespoons prepared mustard
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 18 hamburger buns

Instructions
 

  • Brown ground beef and onion.
  • Drain off grease.
  • Add ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper and stir well.
  • Serve on buns

February 16, 2014

Curried Shrimp

Filed under: Cooking Recipes,Seafood — Tags: , , , , , , , , — Chef @ 8:00 am

 

Curried Shrimp

Florence
Print Recipe
Course Seafood
Cuisine Amercian

Ingredients
  

  • 1 cup fish stock or water
  • 1/2 cup chopped onion
  • 1 tablespoon turmeric
  • 1/2 tablespoon peeled and minced fresh ginger
  • 1 teaspoon salt
  • 2 pounds medium - shells removed
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons flour
  • 1 tablespoon curry powder
  • salt and pepper
  • 1/2 lemon -- juice of

Instructions
 

  • Combine stock, onion, turmeric, salt and ginger in a pan and bring to a boil.
  • Add the shrimp and mix well.
  • Cover and simmer over medium heat until the shrimp turns pink, approximately 4 minutes.
  • Remove the shrimp with a slotted spoon.
  • Strain and reserve the shrimp broth.
  • In a medium saucepan, heat the olive oil over medium heat
  • Add then flour and curry and stir, cooking until its browns a bit, approximately 3 minutes.
  • Add the shrimp broth a little at a time, stirring constantly.
  • Add the shrimp and the lemon juice
  • Add salt and black pepper.
  • Cook until the shrimp are hot, approximately 2 minutes.
  • Serve immediately, over brown or white rice.

February 12, 2014

Pork Burritos

Filed under: Cooking Recipes,Pork — Tags: , , , , , , , , , — Chef @ 8:00 am

Pork Burritos

Florence
Print Recipe
Course Main
Cuisine Tex-Mex

Ingredients
  

  • 1 tablespoon olive oil
  • 3 pounds pork cut in 1-in. cubes
  • 1 large chopped onion
  • 1 diced red bell pepper
  • 1 diced yellow bell pepper
  • 2 minced cloves garlic
  • 1 fresh minced jalapeno pepper omit if too spicy
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoons salt
  • 2 - 4 oz cans chopped green chiles

Instructions
 

  • In large skillet, brown pork in olive oil.
  • Add all ingredients to skillet except for green chiles and simmer for 1 1/2 hours.
  • Add green chiles just before serving for best results.

February 20, 2010

Poached Eggs with Tarragon Cream

Filed under: Eggs,Staff Favorites — Tags: , , , , , , , , , — Chef @ 2:17 pm

This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .

 

Poached Eggs with Tarragon Cream

Poached Eggs with Tarragon Cream

Florence
Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 1 shallot chopped finely
  • 2 Tbsp plus 2 tsp butter, divided
  • 2 Tbsp. flour
  • ½ cup milk
  • ½ cup whipping cream
  • ½ tsp. salt
  • 2 tsp. minced fresh tarragon
  • 4 eggs
  • ¼ cup shredded Gruyere cheese
  • 2 Tbsp. bread crumbs

Instructions
 

  • Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
  • Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened.
  • Stir in flour until blended and slightly cooked one minute.
  • Stir in the milk and cream.
  • Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
  • Heat oven to 375 degrees.
  • Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
  • Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes.

 

January 17, 2010

Grilled Salmon

Filed under: Cooking Recipes,Seafood — Tags: , , , , — Chef @ 8:00 am

 

Grilled Salmon

Florence
Print Recipe
Course Fish
Cuisine Middle Eastern

Ingredients
  

  • 1 1/2 pounds salmon steaks or fillets
  • 1 6 ounces can unsweetened pineapple juice
  • 1 tablespoon light soy sauce
  • 1 teaspoon hot pepper oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic
  • 1/2 cup onion finely chopped
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • vegetable oil spray

Instructions
 

  • Rinse fish and pat dry
  • Arrange fish in a baking pan.
  • Combine remaining ingredients and pour over steaks.
  • Cover and refrigerate overnight
  • Preheat grill.
  • Lightly spray grill top or grill pan with vegetable oil (do not spray on open flame).
  • Remove steaks from marinade and place steaks on hot, 4 to 5 inches from heat.
  • Grill 5 to 7 minutes on each side, or until fish flakes easily with a fork.

January 8, 2010

Mustard-Barbecued Chicken

Filed under: Chicken,Cooking Recipes — Tags: , , , , , , — Chef @ 8:00 am

 

Mustard-Barbecued Chicken Legs

Florence
Print Recipe
Course Chicken
Cuisine American

Ingredients
  

  • 2 tablespoons Dijon mustard
  • 1 tablespoon dry white wine
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1 clove garlic minced
  • 4 chicken legs and thighs

Instructions
 

  • In small bowl combined all ingredients except chicken.
  • Place chicken legs, thighs and sauce in a bag and shake well.
  • Cover chicken and refrigerate about 4 hours.
  • Bake or Grill chicken legs until well browned on both sides, about 45 minutes.
« Newer Posts

Powered by WordPress