It may not be cold in some places that you are reading from, but winter has definitely hit the Northwest. It is COLD! To me, 65*=chilly...50's and below=COLD! So, I thought I'd share a couple of winter-ish dinners I made recently that were delish and warm. Enjoy!
Garlic Chicken Noodle Soup
This recipe is from Zach's mom and is so good. I rarely like soup, but I loved this. I made it for us when we were sick and it was just what the doctor ordered. Plus, garlic is good for sick people :)
3 chicken breasts
8 cubes of chicken bouillon
3-4 regular sized carrots
1 package of wide noodles
2 tbsp Garlic, minced
1.Boil water and 6 bouillon cubes
2. Add Chicken and minced garlic to the bouillon water and boil 45 minutes
3. Wash, peel, and shred or chop carrots. Add to pot 20-30 minutes before done boiling
4. Take the chicken out and chop into bite size pieces.
5. About 2-4 more cups of water and appropriate bouillon cubes.
6. Boil noodles in pot.
7. Add chicken back to the pot when the noodles are done.
Stuffed Mexican Peppers
1 pound ground beef
1 package taco seasoning
3/4 cup water
2 teaspoons chili powder
1/2 cup cooked rice
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 ( 8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby jack cheese
1. Brown ground beef
2. Add taco seasoning, water, chili powder, salt, garlic salt, black pepper, 1 can tomato sauce, and cooked rice. Mix, bring to a boil, simmer on low for 15-20 min.
3. Cut the peppers in half lengthwise and remove stems, membranes, cores, and seeds. Steam for 5 minutes, or until tender
4. Place steamed peppers in 9x13 greased baking dish and fill with meat filling. press 1 cube of cheese into the center of each pepper. Spoon the other can of tomato sauce over peppers.
5. Cover with foil and make on 350* for 25-30 minutes
I cut the recipe in half because it was just Zach and I for dinner. Or, you can make the whole thing and freeze the rest for another time. I used cheddar cheese in the peppers and also added some shredded mozzarella cheese to the top after they cooked and served with tortilla chips.
Bon Apetite!
P.S. Any yummy recipes? Do share!
3 comments:
Hi Aimee! As a fellow Cali Grown Chica I totally relate to your personal body temp read....50 is COLD to me too!
A McDonald family favorite is my version of "Shepherd's Pie". I make it with ground turkey instead of beef. This will be the first time this recipe has been written down; feel privileged! :)
Here goes:
1 to 1 1/2 pounds ground turkey
2 tblsp. olive oil
6 garlic cloves, diced
1 large onion, diced
3 tblsp. fresh thyme leaves, chopped
4 fresh sage leaves, chopped
salt and pepper to taste
2 cups frozen peas
2 cups frozen green beans
2 tsp. chicken "Better than Boullion" in one cup of warm water
2 tsp. beef "Better than Boullion" in one cup of warm water
2-3 tblsp. butter
2-3 tblsp. flour
6-12 red potatoes (depending on size)
heavy cream to taste (for mashed potatoes)
butter to taste (for mashed potatoes)
Preheat oven to 350
Mashed Potatoes:
wash potatoes and keep skins on, do not cut them. Add potatoes to water and bring to boil. Boil potatoes until a fork can easily be poked all the way through. Drain water. Add cream and butter to taste, as well as salt and pepper while mashing the potatoes. Leave in pot until ready to put on top of shepherd's pie.
While the potatoes are cooking,
Heat oil in large skillet (preferably one with a lid)
Add diced onion and cook at medium-high heat until onions start to "sweat", add 4 cloves of diced garlic, cook with onions until both onions and garlic begin to brown, add fresh thyme and sage, stir the herbs in until well incorporated into onions and garlic, add ground turkey and salt and pepper, stir meat well to mix with onions, garlic, and herbs. Turn down heat to medium and cover the meat mixture with lid. Check every couple of minutes to make sure meat is not burning. Cook until meat is completely done. Turn heat down to low and add green beans and peas. Stir to incorporate and cover with lid again.
Gravy: in a separate sauce pan, heat the 2-3 tablespoons of butter until melted and bubbling. add the 2-3 tablespoons of flour with a whisk and keep whisking until the flour is mixed in and smooth. Cook on medium heat for 2-3 minutes then add the two boullion mixtures and whisk. Keep the heat at medium until the gravy thickens, stir constantly. When gravy is thick, add it to the meat mixture and incorporate completely.
Put meat and gravy mixture into a large casserole dish, top evenly with mashed potatoes. Cook the Shepherd's Pie covered with tin foil for the first 15 minutes, then uncover for the last 5 minutes. Serve in shallow soup bowls or plate.
Enjoy!
forgot to say to cook the potatoes with the other two diced garlic cloves in the water....
Thanks Shanna, sounds yummy! I'll try that one out soon.
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