Friday, December 10, 2010

Comfort in a Bowl

I made this soup the other day to take to my friends house. She had a baby about a month ago (her fourth) so I wanted to bring her a dinner. I made her a big pot of this chili one evening and put it in the fridge to chill overnight so the flavors could get to know each other and marry.
I tried a little bit of this soup to make sure it tasted okay, then ended up serving myself up a whole bowlful because it was so good.
Then, circumstances made it impossible for me to visit her on the day I had planned, so now I have a whole pot of soup to enjoy. Next week when I try to visit again, I will have to make it again - but that's okay, because it is pretty fast and easy-peasy. It is so delicious and oh - so- comforting!

2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can stewed tomatoes
1 (16 ounce) can diced tomatoes with green chilis
1/2 teaspoon dried Italian seasoning
1/4 teaspoon ground cumin
1/2 bag frozen corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

  1. Heat oil, and cook onion and garlic until soft.
  2. Stir in broth, tomatoes, and spices. Bring to a boil, then simmer for 10 minutes.
  3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Monday, December 6, 2010

Swedish Meatballs

We had these for dinner Saturday night. Dan loved 'em. MaryGrace loved 'em. I thought they were so so. They are labeled an appetizer in the cookbook where I found them but we ate them as a dinner and then as sandwiches the next day for lunch. I also froze half of them to pull from the freezer at a later date because this makes about 30 pieces.

2 lbs lean ground beef
1 tsp salt
1/2 tsp pepper
1 egg
2 T cream (used half and half)
1/4 cup flour
1 cup chili sauce
1/2 cup grape jelly

Mix ground beef, salt, pepper, egg, and cream together. Add just enough flour to hold mixture together. Make miniature meatballs (1/2 to 1 inch diameter) and place in a shallow baking pan in one layer. Bake at 350 for 20 mintues. Turn once to brown evenly. Drain off excess fat.

In large saucepan, combine chili sauce and grape jelly. Heat to simmering. Add meatballs, cover, and simmer for about 30 minutes.

Friday, December 3, 2010

Enchilada Casserole - My first recipe submission!

Hi ladies!

I asked Anne to add me to the recipe blog awhile ago, but if follow-through had an expiration date, I'd be that bag of shredded cheese you found under one of the seats in your car.

But I come with tidings of good Mexican food. :)

Though I can't say that this is traditional faire, I can say that it's fantabulous! My roommate made a version of this the other night and, I'm not gonna lie, I had a piece for breakfast the next day.

I know what you're thinking..

"Caitie.. Seriously? Mexican food in the morning?"

Yes, friend. Mexican food in the morning.

So here's the recipe (which, I pronounce ress-eep).

1 package of ground beef (or turkey.. I guess.. ugh) and 1 packet taco seasoning
1 can (15 oz.) diced tomatoes
1 can (15 oz.) refried beans
1 packet Mexican or Spanish rice
1 package flour tortillas (recipe initially called for corn, but I refuse to use them - ugh)
1 can tomato sauce
1 package Mexican mix cheeses (you can try low fat/part skim cheeses too)

Preheat oven to 350 degrees. In a skillet brown the meat. (Duh) Add packet of taco seasoning mix to meat, following instructions on the taco seasoning packet. (Duh) Drain. (Duh).

Follow directions on your Mexican rice packet to prepare rice. P.S. Try to choose one with minimal tomatoes cuz the recipe (again, ress-ipe) calls for them.

Cook the refried beans (you can add water to them so they are not to thick).

Combine rice, refried beans, diced tomatoes to the Morning Star meat and cook on low heat.

In a separate skillet heat tomato sauce. (Yes, I realize that the way I'm telling you to do this is calling for two dozen dishes. Don't hate me.. I know you can find a better way!)

Dip a tortilla into the tomato sauce and put on the bottom of the casserole dish, then add a layer of the meat mixture and some of the shredded Mexican mix cheese. Continue this process until all ingredients are gone and top with the remaining shredded cheese.

Bake uncovered for about 15-20 or until cheese has melted and is browning.