I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, March 28, 2018

Taco Casserole

The best thing about this casserole is it's so easy and it's easy to add or delete what you like and it freeze well.   I split it in two because my husband likes the corn and back beans, but I do not.  I like to add shredded lettuce, sour cream and green onions to on the top of mine after it's baked.




TACO CASSEROLE
(serves 8)

Ingredients:
*1 pound ground beef (can sub with ground turkey or ground chicken)
*1 large yellow onion, chopped
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*3 garlic cloves, chopped
*1 (15.25 ounce) can black beans, drained
*2 cups frozen corn
*1 quart (4 cups) stewed tomatoes
*1 (1.25 ounce) package taco seasoning (I use mild, but if you like spicy go for it)
*1 teaspoon ground cumin
*1/2 teaspoon onion powder
*1/2 teaspoon garlic powder
*1/2 teaspoon chili powder
*1 teaspoon salt
*1 teaspoon ground black pepper
*4 cups rice, cooked (white or brown)
*2 cups sharp cheddar cheese, shredded
*lettuce shredded (optional)
*sour cream (optional)
*green onions, chopped (optional)

Directions:
~Spray a 9x13 inch pan with cooking spray.
~Preheat oven to 350 degrees.
~In a large skillet brown the ground beef.
~Drain any excess grease.
~Add yellow onion, green pepper, and red pepper, cook until onions are soft.
~Add minced garlic and cook another 1-2 minutes.
~Stir in taco seasoning, cumin, garlic powder, onions powder, chili powder, salt, and pepper.
~Add black beans, corn and stewed tomatoes.
~Spread cooked rice into the bottom of the prepared pan.
~Spoon the taco mixture evenly over the rice.
~Sprinkle cheese over the top.
~Bake uncovered for 30 minutes.

**If you choose to freeze it, do not bake it first.  When you are ready to use it:
    ~Remove from freezer.
    ~Cover with aluminum foil.
    ~Bake for 45 minutes.
    ~Remove aluminum foil, and bake another 5-10 minutes.

Monday, March 19, 2018

Cannoli Shells

I LOVE CANNOI'S.   I had a friend teach me now to make cannoli shells a month or so ago.   It's a lot of work, but well worth the effort.  I also use this recipe to make a pie shell with for cannoli pie (same recipe that is used for a graham cracker crust).  If I'm using it for a pie crust, then I just roll out the dough very thin, and fry it.  I don't put it around the dowel rods.




CANNOLI SHELLS
(makes 12- 15)

Ingredients:
*2 cups all-purpose flour
*1 tablespoon brown sugar
*1/4 teaspoon salt
*3 tablespoon butter, softened
*2 large egg yolks
*1/4 teaspoon ground nutmeg
*1 teaspoon ground cinnamon
*1/4 cup + 2 tablespoons sweet red wine

Directions:
~Place, flour, brown sugar, salt, butter, egg yolks, nutmeg and cinnamon into a large mixing bowl.
~Using a pastry cutter, cut into mixture is crumbly and everything is will mixed.
~Add wine, 1 tables spoon at a time, until mixture easily forms a ball.
~Cover, and refrigerate for at least 2 hours.
~Remove dough from refrigerator.
~Heat about 6-8 cups of vegetable oil in a large stock pan.
~Allow oil to heat up to 350 degrees (do not let oil get to hot)
~Lightly flour a clean surface.
~Pour some water into a small dish.
~Break off a piece of dough.
~Roll out paper thin,
~Using a 4-5 inch biscuit cutter (or donut cutter without the center piece), cut circles in dough.
~Drape cut out dough lightly around dowel rod or cannoli tubes.
~Dip your finger into water and lightly wet one end of dough.
~Overlap ends of dough around the dowel rod/cannoli tube and seal.
~Carefully place into hot oil, rotating shell often as it cooks.
~Once shell is a golden brown remove from oil.
~Carefully remove from dowel rod/cannoli tube.
~Place on a cooling rack.
~Repeat until all the cannoli shells are done.
~Fill cannoli shells and enjoy.

Monday, March 12, 2018

Chicken Pot Pie Soup

A great hearty soup to make with your leftover chicken or turkey.  If you don't like the pie crust topping , use a biscuit or oyster crackers or don't put a topping on it.





CHICKEN POT PIE SOUP
(serves 12)

Ingredients:
*1/4 cup butter
*2 1/2 cups Yukon gold potatoes, diced small
*1 large onion, peeled and diced small
*4 medium, carrots, peeled and diced small
*2 celery stalks, diced small
*3 cloves garlic, minced
*1/3 cup all-purpose flour
*6 cups chicken stock
*1/2 cup heavy cream
*2 boneless skinless chicken breasts (4 cups), cooked and diced
*2 boneless skinless chicken thighs (2 cups) , cooked and diced
*1 cup bag frozen peas
*1 cup frozen corn
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/4 teaspoon dried thyme
*1 tablespoon dried parsley
*1/4 teaspoon dried rosemary
*1 (14.1 ounce) refrigerator pie crust (optional)

Directions:
~In a medium pot, add potatoes and cover with water.
~Cook over medium high heat, for about  10 minutes (or until potatoes are fork tender.
~Drain potatoes and set aside.
~In a large stock pot, melt butter over medium heat.
~Add onions, carrots and celery.
~Sauté for 7-8 minutes, stirring often.
~Cook until onions are translucent.
~Add garlic and sauté for another 2-3 minutes (careful not to let garlic burn).
~Stir in flour, salt, pepper, thyme and rosemary until well mixed.
~Stir and cook for 1 minute.
~Slowly add chicken stock and milk.
~Stir in potatoes, chicken, peas and corn.
~Allow mixture to simmer for about 10 minutes (do not bring to a boil).
~Remove soup from burner.
~Preheat oven to 350 degrees.
~Roll out pie crust.
~Take a small biscuit cutter, and cut as many circles as you can in the dough (I use a small 1 inch biscuit/cookie cutter, but you can use whatever size you want)
~Place cut out pie crust dough on a cookie sheet.
~Bake for 10-15 minutes or until bottom of the crusts are a golden brown.
~Serve up soup and place pie crust circles over the soup.

Sunday, March 11, 2018

Dill Pickle Soup

My son-in-law and daughter love dill pickle soup.  It's such an easy and quick soup to make.  I make the soup thicker and thinner depending on who I'm making it for.  If you like a thicker or creamer soup use a little less liquid and then use an immersible blender to blend the soup when it's done cooking.   I also shred most of the veggies or cut them very small.  You can just chop the veggies if you like it a little chunkier.



DILL PICKLE SOUP
(seves 8)

Ingredients:
*1/4 cut butter
*6 quarts chicken stock
*4-6 russet potatoes (4-5 cups), peeled and diced small
*2 carrots  (1 cup), chopped fine
*1 celery stick, chopped fine
*1/2 medium onion, chopped fine
*2 cloves garlic, minced
*3 cups kosher dill pickles, chopped fine
*1cup kosher dill pickle juice
*1 teaspoon ground black pepper
*1/2 teaspoon salt
*3 tablespoons all-purpose flour
*1 cup sour cream

Directions:
~In a large stock pot,  melt butter.
~Add potatoes, carrots, celery, dill pickles and onions.
~Sauté for 3- 5 minutes.
~Add garlic and sauté for another 2 minutes.
~Add chicken stock, dill pickle juice, pepper, and salt.
~Bring to a boil.
~Turn heat down to a simmer, cover pan and cook for around 20 minutes or until potatoes are done.
~In a small bowl whisk flour and sour cream together.
~Whisk about a 1/4 cup of hot soup to sour cream mixture.
~Add another 1/4 of soup and whisk.
~Whisk sour cream mixture into the soup until mixed well.

Instant Pot Directions:
~Set instant pot to sauté mode.
~Once hot, 1 teaspoon olive oil
~Add potatoes, carrots, celery, dill pickles, and onions.
~Sauté for 3- 5 minutes.
~Add garlic and sauté for another 2 minutes.
~Add chicken stock, dill pickle juice, pepper, and salt.
~Put lid and and seal.
~Pressure cook for 15 minutes.
~Slow release for 10 minutes and then a quick release.
~Put instant pot back on sauté mode.
~In a small bowl whisk flour and sour cream together.
~Whisk about a 1/4 cup of hot soup to sour cream mixture.
~Add another 1/4 of soup and whisk.
~Whisk sour cream mixture into the soup until mixed well.