Friday, October 28, 2011

Sophisticated Grits

Sinfully good!

1 cup chicken broth: I try to get fat free & low sodium when I can find it.
3 cups water
1 1/2 cups quick cooking grits
1/4 to 1/2 cup of cream or half/half
1/2 stick of butter
S&P - to taste

Heat broth and water to simmer.
Add cream.
Add grits and stir constantly until done.
Remove from heat and add butter and S&P.

Optional: Add cheese. Cheddar is good and fresh grated parmesan really knocks it out of the ballpark.

Wednesday, October 19, 2011


I added a new page...with a list of my cookbook library. The internet makes it so easy to find new recipes to try or old ones that you love, but sometimes I just want to sit down and browse a real book or take one on a road trip to help pass the miles. Here are my two new ones.

Thursday, October 13, 2011

Chicken Monte Carlo Casserole

  • 1 chicken - cooked / roasted [or 1 flash frozen bag of tenderloins]
  • 1 family size - frozen broccoli cuts/florets - cooked
  • 1 small onion - diced
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1/2 - 3/4 cup of mayo
  • Juice of 1/2 lemon
  • 8 oz of shredded sharp cheddar cheese
  • 2 1/2 cups of Pepperidge Farm Cornbread Stuffing
  • 1 stick of butter - melted
  • S & P to taste

Heat oven to 350.

Remove chicken from bones and cut into bite size pieces. Layer in 9x13 baking dish.

Top chicken with the broccoli and gently mix. S & P to taste.

In a mixing bowl combine: soups, lemon juice, mayo, onion and cheese.

Spread soup mixture over the chicken/broccoli layer.

Add melted butter to cornbread stuffing, mixing well.

Cover the casserole with cornbread stuffing and bake 45 minutes or until hot and bubbly. Cover with foil to prevent over browning before hot.

Tuesday, October 4, 2011

Roasted Red Potatoes and Artichokes

Recipe rewind... Linking up with a previous post for the weekend potluck [2/17/12]. An easy and delicious side dish. The thyme and saltiness of the feta...yum!

10 Red potatoes
2 cans Artichoke hearts - drained
1 C Diced onion
1 TBS Thyme
1/4 to 1/3 C Olive Oil
1/4 to 1/2 C Feta cheese [crumbled]
S & P

Preheat oven to 350 degrees.
Line a sheet tray with foil and coat with non-stick spray.

Wash and dry potatoes. Cut into halves and each half into thirds. [for quick cooking]. In a large bowl toss the potatoes, onion, olive oil and thyme. Layer on the sheet tray.

Take each artichoke and gently squeeze the packing liquid from it and then cut in half. Gently toss the artichokes in the bowl used for the potatoes. Layer on the sheet tray.

Bake 30 to 40 minutes - tossing halfway through cooking time.

Remove from oven and toss with feta cheese. S & P to taste.


Roasted Tomato Bisque

The weather is turning cooler and that means time for soups, stews and chili.

14 Roma or Plum Tomatoes
32 oz fat free low sodium chicken broth
1 Small yellow onion - finely diced
1 Carrot - peeled and finely diced or 3 handfuls of match stick carrots chopped
2 Celery ribs - finely diced
1 1/2 TBS - Diced garlic [fresh or jar]
3 TBS Tomato paste [heaping]
1/2 TBS Sugar
1 TSP Italian seasoning
1 TBS Basil
3 TBS Flour
4 TBS Unsalted butter
2 TBS Olive oil + more for drizzle
1/4 C Heavy cream
S & P

Preheat oven to 350 degrees. Line a sheet tray with foil and apply non-stick spray.

Cut tomatoes in half length-wise. Drizzle with olive oil and season with salt and pepper. Bake about an hour and half or until done. Before I cut in half I cut the stem top off. See the photo below. Let cool and peel skin from tomatoes.

In soup pot:
In 2 TBS olive oil and 2 TBS butter saute onion, carrot and celery until translucent.
Add garlic and cook 2 minutes.
Add the other 2 TBS butter and tomato paste and incorporate.
Add flour and cook 1 to 2 minutes.
Add broth, tomatoes, basil, italian seasoning and sugar and bring to a boil - cook 10 minutes
Lower heat and simmer until tomatoes break down. [30 mins]

Pulse or puree and return to pan. Or leave as is for a rustic soup.
Add cream and heat through.

Serve with a grilled cheese or crusty bread. Yum!