Easy Pot Roast

2-3lb pot roast
1 onion
Carrots
Red Potatoes
Brown Gravy Mix
Salt & Pepper
Roasted Garlic Olive Oil

Mix brown gravy powder with water and pour in crockpot. Place roast in crockpot. Add veggies. Sprinkle salt and pepper over top. Add one more cup of water. Spritz olive oil, covering completely. Place lid on crockpot and cook for 4-10 hours based on time needed. Enjoy!

Easy Chicken Pot Pie

1/2 roasted chicken
1 can cream of chicken soup
1 package Pillsbury pre-made pie crust
1 package frozen mixed vegetables
1 t salt
1 t pepper
1/4 c water


Roast or boil chicken and shred.  Pre-heat oven to 350 degrees.  Combine chicken, soup, veggies, salt and pepper in large bowl.  Add water and completely stir, set aside.  Line pie pan with first pie crust.  Pillsbury pie crusts are already cut in a circle, so you just have to trim the edges based on the depth of your pie pan.  Pour chicken mixture over the pie crust.  Gently even out filling.  Lay second pie crust over the top.  Using your fingers or a fork, pinch the two layers of crust together and move around the entire rim of the pie.  Trim excess crust.  Bake for 45-60 minutes or until the crust is a nice golden brown.

Salted Butter vs Unsalted Butter: Which to Choose?

Many people wonder what the difference is between salted butter and unsalted butter.  The natural reaction would be to pick salt, right?  Doesn't it add flavor?  Not always so.  


Salt added to butter is simply a preservative.  Salted butter has more water.  Both ingredients make the butter able to last 2-3 times longer in the refrigerator.  But this ability means that salted butter is usually less fresh.


The question is often asked if salted butter can be used in a recipe and then the salt omitted.  Or, how much salt is actually in salted butter?  Since there is no way to measure for sure, and different brands may produce different amounts, this idea is not recommended.  One stick of butter (1/2 cup) can yield 3/4 to 1 teaspoon of salt.  


Many people use salted butter on their toast and only more avid cooks will have both kinds in the refrigerator.  If you do keep both, the rule of thumb would be to use salted butter as a spread and unsalted butter for cooking and baking.


Of course, the decision is ultimately up to the cook.  This is just a guideline.

How to Cook Asparagus

Asparagus is one of my favorite vegetables.  I buy a bundle every time I go to the grocery store.  It's quick any easy to make.  


It can be cooked as a complement to some dishes or with some dishes as I did in my Asparagus & Mozarella Wrapped Chicken recipe.  Delicious!!


There are several other ways to cook it.  Roast in the oven, steam, saute, stir-fry, grill or even frying it can be several options.  I have cooked asparagus all of these ways and I can't say I have disliked any recipe.


Lets start with how to prepare asparagus for cooking.  I prefer the bundles of thin asparagus to the bigger, thicker bundles, but sometimes that is all that is available.  Be sure to thoroughly clean your asparagus under water or using a vegetable cleaner.  The fibrous parts of the asparagus need to be removed.  They are very grainy and hard to chew.  You can cut the pink fibrous ends with cooking shears or using a knife, or you can bend the ends until they pop at the natural breaking point.  Now we are ready to cook.


Roasting:  My favorite way to cook asparagus.  Spray the pan with cooking spray.  I prefer butter flavor or olive oil flavor.  Lay asparagus in the pan and gently toss around to cover.  Sprinkle with salt and pepper.  Add other seasonings to your liking.  I often omit the salt and use garlic salt and parsley flakes instead.


Steaming:  Steaming is probably the second easiest method of cooking   
asparagus.  You can use an asparagus steamer or a regular pot.  I prefer an asparagus steaming pot like the one shown here in this Amazon ad.  It's the perfect height and helps guarantee your asparagus won't bend. Just add water to the bottom and bring to boil.  Insert asparagus tray and steam for about 5 minutes or until tender.

Saute:  Cut asparagus into smaller pieces.  Heat some butter or olive oil in a pan and add the asparagus.  I also add sliced onions, but you can prepare it the way you choose.  Sprinkle with salt, garlic salt or any other seasonings to your taste.  Be careful not to overcook and stir constantly.  


Grill:  In aluminum foil, prepare asparagus the same as when it's sauteed.  Add butter, and seasonings.  Seal and throw on the grill for about 5-10  minutes.    


Fried:  One of the unhealthier  options, but very tasty.  Requires a little more time.  Prepare a liquid batter and a bread crumb mixture.  I use Bisquik for the liquid batter and Panko bread crumbs and regular bread crumbs for the dry batter.  Add salt, pepper and I like to add Tony Chachere for flavor.  The easiest way to prepare the oil for frying is to use an electric skillet if you have one.  Heat vegetable oil to 400 degrees.  Coat asparagus in wet batter then dry batter.  Place in heated oil and cook until golden brown.  Repeat with each piece.


Hope this article helps and now you can enjoy several different ways to cook asparagus.

A Year of Deliciously Different Dinners...

Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
I came across a link for this book on Amazon and I think I am going to buy it.  I would really really like to give it a try.  I would like to take a stab at it when I have submitted most of my recipes for this blog.  I'll see what is involved when I purchase this book.  It would be kind of like Julia & Julia, but with Rachael Ray and Sara.  I may even devote another blog to it...  Anyone want to try it out?  

What's for Dinner Tonight - Part 2

So, I totally dropped the ball on this one.  I will admit, I didn't take pictures when I was finished.  As for the recipe itself...


1.  Cooking it for one hour seemed to be a bit too long.  I would change that to be between 30-45 minutes instead.  Keep an eye on it and when it starts to brown on top, it's probably done.  


2.  The flavored Doritos were a nice touch.  I actually mixed the flavored (Salsa Verde) and regular ones.  Next time I will go with all flavored Doritos.  You could taste the difference.


3.  It seems like the liquid mixture is too much, but it actually bakes quite nicely.  Don't let it fool you into thinking it is too runny.  It will thicken up in the oven.  


4.  Don't skimp on the cheese, but add it to your preference.  This time it wasn't quite as cheesy gooey as I would've liked it to be.


Overall this was a great recipes to try.  I absolutely love this one!!  Aside from the time it takes to boil and dice the chicken, it is a fairly easy recipe.  Serve it with a dollop of sour cream and voila!!  Delicious!!

What's for Dinner Tonight?

Tonight I will be preparing the Sopa Casserole.  I have had it before and it is extremely delicious.  I will be adding my own variations, such as the Velveeta cheese sprinkled throughout the layers.  I will also use some of the flavored Doritos such as Salsa Verde.  Maybe that will give it a little kick.  I hope it comes out ok.  I will have end result pictures posted later.

Sopa Casserole

1 large whole chicken (boiled and diced)

1 chopped onion

Grated cheddar cheese

Shredded Velveeta cheese

1 lg package of Doritos
1 can cream of mushroom soup
1 can chicken broth

1 can Rotel tomatoes

Pre-heat oven to 350 degrees.  In a greased glass casserole dish, place layer of chicken.  Add layer of onions, layer of Doritos, and layer of cheese.  Sprinkle some Velveeta in between your layers.  Repeat until full and ending with a layer of cheddar cheese on top. 

Seperately mix the mushroom soup, chicken broth and Rotel.  Pour over the casserole.  Lightly shake dish for it to settle.  Bake for about 1 hour.  Enjoy.

Asparagus & Mozarella Wrapped Chicken

My sister, Katy gave me this great idea for something to cook for dinner tonight.  I took a stab at it and this is how it turned out.


4-5 bones skinless chicken breasts
Sliced mozarella cheese
Asparagus
Salt & Pepper
Tony Chachere's Original Creole Seasoning (optional)
Bread Crumbs
Hollendaise Sauce Mix (optional)

Preheat the oven to 350 degrees.  Cut light ends off of the asparagus.  Cut mozarella into strips.  You need about 3-6 asparagus stems and 2-3 slices of mozarella for each piece of chicken.  Pour some bread crumbs on plate or shallow pan.  Pound chicken with meat tenderizer to flatten each piece. 



Sprinkle chicken with salt, pepper and Tony's (if you choose).  Place asparagus and cheese at one end of chicken and begin to wrap. 



As soon as they are covered, place another slice of cheese and asparagus and continue wrapping until complete.  Roll chicken wrap in bread crumbs until completely covered and place in baking dish.  Repeat with each piece of chicken. 



Bake for 30-45 minutes or until chicken is white.  Cook Hollandaise sauce according to package instructions as garnish for the chicken.  Enjoy.

Courtesy of Katy Val Verde - My awesome sister!!

Tried Something New #1 - Fried Catfish

So, on a regular day I don't eat fish.  It has to be very crispy and very fried for me to eat it.  And it certainly can't taste fishy.  Well, my Dad got me hooked on the fried catfish they make at our church fish frys every year.  It became the ONLY fish I would ever eat.  Naturally, if I don't like something then I won't cook it either.  It doesn't matter if other people like it, I won't cook it.  Well, I decided to do something nice for my hubby and took a stab at frying catfish because he LOVES it.  It was way way easier that making fried chicken. All it took was catfish, Tony Chacheres Fish Fry, 1 egg, some milk, and vegetable oil.  If you want the exact recipe let me know.  I have to say, for someone who never fried catfish in my life, this was amazing!!  The hub was super impressed.  I used a thermometer on the side of the pan so the oil wouldn't get too hot or cool.  The most time consuming part was the actual frying.  This is how it turned out...

Mmm Mmm Good!!

Buffalo Wings

2 lbs small chicken wings and drumsticks
1 cup hot sauce
4 ounces melted butter
2t honey

Deep fry wings in vegetable oil at 375 degrees for about 10-12 minutes.  Drain well.  In a seperate bowl, whisk together the remaining ingredients.  Add wings to mixture and coat to desired taste.

Super Easy Fruity Tuity Dip

1 can marshmallow cream - 1 package cream cheese - Mix together - Cut up some fruit - Enjoy

Stuffed Manicotti

This is another recipe that can be very diverse.  Again, Be Creative!!

1-2 lbs browned hamburger beef
1-2 pkgs manicotti pasta
1 large pkg mozarella cheese
2 cans Hunt's spaghetti sauce
1 tub sour cream
All purpose seasoning
Salt and pepper
Oregano seasoning
Garlic salt

Pre-heat oven to 350 degrees.  Brown hamburger meat in a skillet adding all seasonings to desired taste.  Set aside.  Boil manicotti pasta.  Do not overcook!!  You want them to be on the harder side, so they don't rip when you are trying to stuff them.  Cook no more than 5-6 minutes.  Grease glass baking dish and set aside.  Remove pasta one at a time with rubber tongs, place in baking dish and set aside.  In a mixing bowl, combine meat, sour cream and some mozarella.  The meat should have a light white tint and not too much cheese.  Again, this can be to your liking.  Stuff each manicotti piece and place accordingly in baking dish.  Cover all pieces thoroughly with spaghetti sauce.  Bake for 20 minutes.  Cover with mozarella cheese and bake again until cheese is melted.  Enjoy!!!!

Salsa Chicken

This recipe is so easy, that if it weren't for the hot oven, my 5 year old could do it...

4-5 chicken breasts or 10-12 chicken tenderloins
Pace Picante sauce
Salt and pepper
Mozarella cheese
2 cups white rice

Pre-heat oven to 350 degrees.  You can start with fresh chicken or even start frozen if you didn't have time to thaw.  Cooking time will vary.  In a non-greased glass baking dish, add the chicken breasts or tenderloins.  Cover both sides of the chicken with salt and pepper to taste.  Pour picante sauce over chicken until completely covered.  Bake for 30-45 minutes or until there is barely any pink in the middle of the chicken.  Cover chicken with mozarella and bake until it is completely melted.  While chicken is cooking, prepare the rice.  Serve over rice.  Enjoy.

Taco Soup

I have heard of this recipe with so many variations.  This is the quick and simple recipe.

1lb browned hamburger meat
2 cans corn
1 can rotel
1 can pinto beans
1 pkg ranch dressing
1 pkg taco seasoning
1/2 diced onion

Brown hamburger meat in skillet with diced onion.  Drain oil from the meat.  Add corn, rotel, and pinto beans (all undrained, the juice helps make the soup).  Stir.  Add ranch dressing ans taco seasoning and stir again.  Add 1 cup water or more to your desired soupiness.  Bring to boil.  Reduce heat and cover, simmering for about 20 minutes.  Serve with shredded cheese and tortilla chips.

**Some variations may include adding bell peppers or even chopped jalapenos.  You can add more beans, or different kinds of beans.  Maybe less corn.  Water can be less or more depending on your desired thickness.  I haven't tried this recipe with chicken, but that may be a very good idea also.  Be creative or leave it alone.  Personally, I like this recipe the way it is.**

Sopa de Fideo con Pollo

This receipe is a slight moderation of my grandmother's recipe. She made hers with ground beef and potatoes. Either way you like it, you can make it to your taste.


1 whole roasted chicken
1 can tomato soup
1 package fideo
1/2 onion
2T olive oil
4 cans vegetable broth
salt and pepper to taste
garlic salt to taste
parsley to taste
Tony Chachere's Creole Seasoning to taste




Roast or boil chicken and shred. Heat olive oil in pan. Add fideo and stir until mostly brown. Add onion and cook until all of rice is brown. Add tomato soup and veggie broth. Stir. Add salt and pepper to taste. (About 1t each) Add galic salt, parsley, and Tony's to taste. Bring to boil. Reduce heat to medium for 10-15 minutes. Add chicken and cook an additional 20 minutes. Seasonings can be reduced or added depending on your taste buds. Enjoy!