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October 2011
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Chicken Wild Rice Soup:

Although wild rice is not directly related to Asian rice it is a close cousin.  It is really healthy containing a lot of potion, B vitamins and diet fiber.  To learn more go here.

This version is a much healthier version since it used a margarine spread substitute that is made with yogurt.  Because of the yogurt spread there is no compromise to the flavor, creaminess or richness of the soup, just a lack of a lot of trans-fats.  Feel free to go back for seconds!

1 medium onion, chopped 2 celery ribs, diced 2 carrots, diced ½

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Chicken with Bell Pepper and Mango

I’m not sure what to call this dish, or really, what it is… I started with the idea of ‘Chicken ala King’ and took a look at what I had in the kitchen. This is what I’ve ended up with!

 I started by chopping Red, Yellow and Green Bell Pepper ( I’ve got about 1 1/2 cups), a Pasilla Pepper, a medium White Onion and a Green Italian Squash ( Zucchini).

 

Chopped and Cut Up Veggies.

 I placed a 1/4 cup of Dry Mango and 2 Chicken Bouillon Cubes into about 1 cup of very hot water.

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Stormin’ Norman’s Midwest Chop Suey (Stuey):

My dad was a wonderful cook albeit not overly adventurous, he loved his meat and potatoes, that is how he grew up on his grandpa’s farm after all.  This dish is one of his and was one of my favorites as a kid and still is.  It was something he would throw together if I was coming down to help around the house or just visit.  I was not sure why he called it Chop Suey since it isn’t anything like the Asian Chop Suey so I asked my mom.  She said he liked the name and made the

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Black Bean Enchiladas w/ Rancharo Sauce

Do you want something light, healthy and tasty?  This dish has it all and you won’t even miss the meat. 

This recipe was penned by David Bonom, found in the Cooking Light magazine’s October 2011 issue. 

Shae really loved this one with one exception, it was not spicy enough.  I think it is a good base recipe and can easily be modified for whatever you are in the mood for.  I can already see a lot of possibilities with it. 

Oh, I did edit the ingredients a little and preparation part as well to reflect what I actually did and

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Beef Lemon Basil w/ Sautéed Carrots, Zucchini and Mushrooms

A cacophony of flavors that are bright and as spicy hot as you want but this meal still holds a sense of lightness and delicateness that wowed the taste buds.  An ode to a stir-fry for sure and could be easily served with rice or risotto, long noodles of some sort. 

1 lb. chuck roast cubed or cut then 4 carrots cut thin on the bias 1 zucchini cubed up Hand full or so of fresh cramini mushrooms (buttons) chopped same size as zucchini 2 cloves of garlic minced 3 Tbls. fresh basil julienned* (small but long ribbons) half

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BBQ’d Country Styled Ribs

Ever in the mood for BBQ’d ribs and don’t have the time to slow cook or smoke?  I know I sure do.  Instead of making spare or baby back ribs that needs to be cooked slow and low, pick up some county style ribs, they are meaty and full of rich pork flavor and best of all you do not need to cook them a long time!  They come in both bone in and boneless cuts and are quite inexpensive.

bbq’d country style ribs

You can get all fancy and rub in a spice rub and make your

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