Sunday, October 5, 2008

Breast of Chicken Eden Isle

We love to have this during the holidays! I like it with LeSeur peas and Sister Scuberts rolls. Delicious.

Breast of Chicken Eden Isle

6-8 boneless, skinless chicken breasts
I small jar dried beef (found on the grocery aisle with tuna and other canned meat)
2 cans cream of chicken soup
2 cups (16 oz) sour cream
8 oz cream cheese, softened
pepper to taste
hot, cooked rice

Line bottom of a 9x13 baking dish with the dried beef. Lay chicken breasts on top and sprinkle with pepper. Mix (I use my mixer) the softened cream cheese, sour cream and cream of chicken soup. Pour over chicken breasts and bake at 325 for 1.5 hours. Serve over hot cooked rice.

This is very, very rich. And worth every calorie!

*I've also tried making this in the crock-pot with success. I used my kitchen shears to cut the dried beef into bite-sized pieces and mixed it together with the soup, cheese mixture. Cook on low for 4-5 hours or until chicken is done.

Pinto Beans with Bacon, Tomatoes, and Cilantro

This recipe is from the Siesta Fiesta Cookbook and was submitted by Big Mama. I made it a couple of weeks ago on a cold, fall evening, and it was great! My kids aren't big on beans, but I convinced Will to try it and he loved it. John and I loved it too (we love most anything with cilantro in it). I made a pan of cornbread to go with it...I definitely suggest that you pair this dish with cornbread. Mmmmmmm....

Pinto Beans With Bacon, Tomatoes, and Cilantro

1 1/2 cups dried pinto beans, picked over and rinsed
4 cloves garlic, minced
1 tsp salt
4 oz thick sliced bacon, about 3 slices (I used more!)
1 small onion, diced
3 plum tomatoes, seeded and diced
2 fresh jalapenos, stemmed, seeded and minced (I only used one)
1/4 cup fresh cilantro (more or less depending on preference--I used at least 1 cup)
black pepper and salt to taste

Soak beans overnight according to package directions. Bring beans and 11 cups of water to boil in Dutch oven over medium high heat. Add garlic and salt; reduce heat and simmer partially covered until beans are tender, about 70 minutes. Drain beans, reserve liquid.

Cook bacon in Dutch oven over medium heat, stirring occasionally until browned. Remove pan from heat. Drain all but 3 Tbsp fat from pan, leaving bacon in pan. Return pan to medium heat. Add onion and cook until softened and golden. Add tomatoes and jalapenos. Cook until tomatoes have lost their shape. Add drained beans and 4 cups reserved liquid to pan and bring to a simmer. Cook 5-10 minutes to blend flavors. Beans should have a soupy consistency. Stir in cilantro and season with salt and pepper.

Stuffed Green Pepper Soup

This recipe is from my friend, Leah. She had this soup at The Mason Jar restaurant while in Colorado Springs, and liked it so much she asked for the recipe. Surprisingly, they gave it to her! I made it a couple of weeks ago and it was very, very good. I love soup in the fall and winter, and this recipe is a keeper!

Stuffed Green Pepper Soup

2 lbs ground beef
2 quarts water
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes (undrained)
2 c. white rice
2 c. chopped green peppers
1/4 c. packed brown sugar
2 t. salt
1 t. pepper
2 t. beef bouillon

In a large pan, season beef with salt and pepper and cook until no longer pink. Drain beef and add remaining ingredients and simmer for 30-40 minutes or until peppers are tender. Enjoy!

**I thought the sugar sounded weird, but I didn't notice it and it definitely didn't make this soup taste sweet. I don't like sweet soups!!!

**Next time, I'll add the rice just before serving to keep it firm. Mine was a bit overcooked.

Best Ever Apple Pie

I guess I can't say that this is the "Best Ever" apple pie because it's the only one I've ever made, but it's still very, very good!

Best Ever Apple Pie

Crust (Makes 2 10-inch crusts)
1 cup shortening
2 2/3 cup flour
1 tsp salt
7-8 Tbsp ice water

1 cup sugar
1/3 cup flour
1/2 tsp nutmeg
1 tsp cinnamon
Dash of salt
8 cups thinly sliced tart apples
3 Tbsp butter

Crust directions:
Cut shortening into flour and salt until it resembles small peas. Sprinkle water 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry pulls away from the side of the bowl. Shape into a ball and divide in half. Roll each half into a round about 2 inches larger than your pie plate. Line pie plate with one crust, add filling, then top with the second crust.

Heat oven to 425. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples and mix well. Pour into crust-lined pie plate. Dot with butter. Cover with top crust, cut slits for steam to escape, seal edges. Bake about 40-50 minutes until crust is nicely browned and juices begin to bubble through slits in crust. Cover top with foil if it browns too quickly.

Serve warm with vanilla ice cream!!!

Crock-Pot Applesauce

This recipe is from Holly and is delicious. It makes your house smell yummy too!

Crock Pot Applesauce

5 granny smith apples
5 gala (or another) red apples
1 cup of water
1 cup of sugar
1 teaspoon of cinnamon

Peel, core and slice apples into about 8 pieces. Add all to the crock pot. Cook on low for 8-10 hours. Use a hand blender (or potato masher) to mash them. Leave a few chunks in it, if you'd like. Enjoy!

**I use whatever kind of apples I have on hand, and it still tastes great.