Spicy Poblano and Corn Soup

My friend Stacey found this recipe on the line the other day and decided to try it out last night. She was supposed to take a picture....but forgot...it's ok..I forgive you Stacey:-) Any who....she brought some to work today and it's delicious...and spicy!...but not too spicy. I think she added some jalepeno's to the recipe. You guys should try this one out! I will!!!

Ingredients
1 (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
2 cups 2% milk, divided
4 poblano chiles, seeded and chopped (about 1 pound)
1 cup refrigerated prechopped onion (or fresh)
1 tablespoon water
3/4 teaspoon salt
1/2 cup (2 ounces) shredded sharp cheddar cheese

Preparation
1. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.
2. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.
3. Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.

Beef Strogonoff

I found this recipe on the Cooking Light website. I am trying to make some lighter meals that are still tasty. Astually...I am trying to make lighter meals that Joel likes and can't tell they are lighter...he.he!! This was super simple to make and pretty tasty! It wasn't on the top of the list for Joel....but it was ok. I think adding less sour cream would have made it a little better. The sour cream took over a lot of the taste. Try it out and let me know what you think:-)

Ingredients:
1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

Preparation
1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

Weekly "NEW" Recipes

I am going to start trying a new recipe every week. I love to try new things and I never push myself to do it. I just keep cooking the same old boring stuff I have been cooking....NOT ANYMORE!!! I love all kinds of food and I going to start learning how to cook it. I will be very honest about the outcome so you will be able to determine if you should even try it..LOL! Start checking out my blog weekly for new recipes!

Garden Delight Chicken

My friends Mom use to own an Italian restaurant when I was younger. Every time I would go there I would get this dish.....It's soooo good! Her Mom gave my Mom the recipe so we could make it at home...and here we are years later and it's still one of our favorites!! The picture is horrible...sorry:-( It was dark out and I had no natural light....Don't let me picture fool you though!!

Ingredients:
3 chicken breasts
1 quart of heavy cream
fresh basil (about 8 leaves) chopped
1 scallion (large) chopped
butter...lots!
salt and pepper
mushrooms (2 packages sliced)
white wine about 2 cups

Directions:
start by sauteing the mushrooms in a little butter, pepper and white wine...sit to the side once they are done.
Next...in another pot start the sauce...saute the chopped scallions in about 1/2 stick of butter until soft....take pot off the heat and add the quart of cream and fresh basil. Stir and let sit until your chicken is cooked.

Cook chicken in butter and wine until cooked through...keeping the pan moist with wine...don't let the chicken dry out. Once the chicken in done...take it off the heat and add your mushrooms and cream sauce. Cover and let heat through for about 5 minutes. I serve it will rice and a salad. It's very good...not very healthy...but good!!!

ENJOY!!!!

Easy Pork Chops

These are the easiest pork chops you will EVER cook. You will have to trust me when I say they are GOOD!!!! When I found this recipe I just laughed and thought there is NO way they are any good...but they are.

Ingredients:

3 boneless pork chops (1-1/2 inch. thick)
garlic powder
1 cup of ketchup
1 cup coca cola
salt and pepper
onions (if you want)

Directions:

Turn your crockpot on high. Put all three pork chops in and sprinkle with garlic powder and salt and pepper on each side of the chop. In a bowl wisk together the ketchup and cola. Pour misture over pork chops and let cook for 3 hours or until cooked all the way through. Don't cook too long or the chops will be a little dry:-) I know this recipe sounds crazy....but like I said...you will have to trust me on this one!! You will only need a fork for these chops because they will be falling apart and totally yummy once they are done. The sauce is similar to a BBQ sauce but without the twang...it's a sweeter sauce and it's GREAT over rice too!!!!

Oh, I almost forgot...if you want onions simply slice and layer on top of chops before cooking. They will be tender and delicious when the chops are done!!!

ENJOY!!!!!!!!!!!!

Fried Parmesan Chicken

I have heard a lot of good things about the Panko bread crumbs.....so I decided to use them last night. I just kind of threw this all together but it was REALLY good!

Ingredients:
Chicken Breasts (how many you need to feed your family)
Alfredo Sauce (recipe on my food blog as well)
1/2 cup Parmesan Cheese
3 eggs
Panko Bread Crumbs (1/2 box)
salt and pepper
veg. oil
butter


Directions:
Pound the chicken breasts until they are pretty thin...whatever you like:-) Dip each breast in egg mixer and then in the bread crumb mixture (panko bread crumbs, parmesan cheese, salt and pepper). Fry each breast long enough on each side to cook it through (about 5-7 minutes). Drain on paper towel when done. Sautee onions and make slfreado on the side. I used both of these to top the chicken......you could eat the chicken with ir without the toppings...it would be good eather way!!

ENJOY!!!

Mushroom Parmesan Chicken

My Mom us to make this dish a lot while I was growing up. Once again it's super easy and totally yummy. The best part about this dish is taking the drippings from the chicken and pouring it over the rice!!! I could eat just the rice with the drippings and be happy:-0

Ingredients:
I package of mushrooms raw..sliced

butter 3/4 stick

3 chicken breasts (or more depending on how many people are eating)

salt and pepper

Parmesan cheese (about 1 cup)

Sides:

rice

peas

(or anything else you would like.....but I am telling you the rice ROCKS with this dish:-)

Directions:

Preheat oven to 350.

Put butter in baking dish and put in oven long enough to melt the butter.

Pull dish out of oven and add chicken over melted butter and mushrooms. Salt and Pepper chicken and cover with Parmesan cheese.

Bake uncovered for 30 minutes or until chicken is done.

Again, I serve this with rice and peas but you could make it with any side dish you would like.

ENJOY!!