Well, Thanksgiving is coming very quickly. I only have 1 more day of work and will be busily cooking on Wednesday and Thursday. My favorite Thanksgiving food, well, that's hard. I love it all, but then again I just love food!
Luckily our house is a mess because of moving so we are going to my mom's house, but I'm in charge the stuffing. Apparently, according to my family, I make the best stuffing!!!
Thanksgiving stuffing stuffs 1 12-14 lb turkey
16 oz bread (cubed) -- stale
1 -- 12oz pkg of ground prok or breakfast sausage.
1 c. (1 large stalk) chopped celery
1 c. (1 small-med) onion chopped
2 garlic cloves, minced
2 apples (or to taste)
1 3/4 - 2 c. of chicken broth
1/2 stick butter
1-2 tsp. sage
2 tsp poultry seasoning
1. Preheat oven 350 degrees
2. Crumble or chop saussage and fry in a pan. Drain and set aside.
3. In a large fry frying pan saute onion, garlic and celery in butter
4. Add spices and chicken broth and bring to a boil
5. Reduce heat to low
6. In a large bowl combine bread crumbs, vegetables, broth, and sausage
7. Turn into a greased casserole pan
8. Bake covered for 25-30 minutes at 350 degrees
9. Take off cover and back an additional 5 minutes to brown
Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Monday, November 24, 2008
Tuesday, November 18, 2008
Baked Chicken
This is one of my favorite recipes that we make. It comes originally from DH's dad, but we have modified it to fit our liking. It's super easy, healthy, filling, and yummy!!!!
Baked Chicken
Ingredients:
about 1 lb skinless, boneless chicken breasts
potatoes -- peeled and cut to your liking (we cut them slightly smaller than quarters)
4-5 celery stalks
1 bag of baby carrots
about 8 circles of thinly sliced onion
olive oil
garlic salt
poultry seasoning
parsley
onion powder
pepper
If desired:
tomato
olives
and any other veggies
1. Preheat oven to 400. Coat a roasting pan (or a glass casserole dish) with a small amount of oil. Just enough to cover the bottom of the pan
2. Prepare chicken with poultry seasoning, garlic salt, onion powder, and pepper (and any other spices you like)
3. place chicken in pan spread out
4. Add potatoes to pan. Try to NOT cover the chicken with the potatoes.
5. Add carrots, celery, and any other veggies
6. Season with a small amount of pepper, garlic salt, onion powder, and lastly parsley.
7. Cover with foil and bake for about 1.5-2hrs. Turn the mixture every 30-45 minutes. (the baking time really depends on how you like your food and how much you make) Cook until potatoes are soft.
8. Take off foil and bake for about 10-15 minutes uncovered to brown.
9. Cool and serve.
Serves: 3-4
Baked Chicken
Ingredients:
about 1 lb skinless, boneless chicken breasts
potatoes -- peeled and cut to your liking (we cut them slightly smaller than quarters)
4-5 celery stalks
1 bag of baby carrots
about 8 circles of thinly sliced onion
olive oil
garlic salt
poultry seasoning
parsley
onion powder
pepper
If desired:
tomato
olives
and any other veggies
1. Preheat oven to 400. Coat a roasting pan (or a glass casserole dish) with a small amount of oil. Just enough to cover the bottom of the pan
2. Prepare chicken with poultry seasoning, garlic salt, onion powder, and pepper (and any other spices you like)
3. place chicken in pan spread out
4. Add potatoes to pan. Try to NOT cover the chicken with the potatoes.
5. Add carrots, celery, and any other veggies
6. Season with a small amount of pepper, garlic salt, onion powder, and lastly parsley.
7. Cover with foil and bake for about 1.5-2hrs. Turn the mixture every 30-45 minutes. (the baking time really depends on how you like your food and how much you make) Cook until potatoes are soft.
8. Take off foil and bake for about 10-15 minutes uncovered to brown.
9. Cool and serve.
Serves: 3-4
Wednesday, November 12, 2008
Chicken Enchiladas
So I was feeling Mexicano today and decided to try my hand at some Chicken Enchilada recipe that I found at Elly Says Opa.
Chicken Enchiladas with Chipotle Sauce
1 Tbsp. canola oil
1 lb. chicken, cooked and shredded (I used montreal chicken seasoning on the chicken)
1 small onion, diced
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. cumin, salt, and pepper
12-14 corn small tortillas
canola oil or cooking spray
2 cups Mexican blend or cheese of your choice, shredded
2 bottles of enchilada sauce
1. Preheat the oven to 350.
2. Spray a large baking/casserol dish with cooking oil and then pour about 1/2 cup of the enchilada sauce into the baking dish, barely covering the bottom.
3.In a large pan, heat the oil.
4. Then add the onion and cook until translucent.
5. Add the garlic, chicken, oregano, cumin and salt and pepper to taste.
6. Cook for a little while over low to combine the flavors.
7. Heat another pan over medium heat and either spray with cooking spray, or add canola oil to the pan.
8. Add the corn tortillas one at a time, leaving in the pan for about 2 or 3 seconds per side - enough to make them pliable and have a little taste of oil.
9. Add half the cheese to the chicken filling, or just put about 1 Tbsp of cheese in each tortilla.
10. Fill each tortilla, roll, and place seam side down in the prepared dish.
11. Repeat with remaining tortillas.
12. Pour the remaining enchilada sauce over the rolled tortillas, making an even layer and coating all enchiladas.
13. Sprinkle with the remaining 1 cup of cheese.
14. Cover with foil and bake for 20 minutes.
15. Remove foil and bake an additional 5.
Chicken Enchiladas with Chipotle Sauce
1 Tbsp. canola oil
1 lb. chicken, cooked and shredded (I used montreal chicken seasoning on the chicken)
1 small onion, diced
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. cumin, salt, and pepper
12-14 corn small tortillas
canola oil or cooking spray
2 cups Mexican blend or cheese of your choice, shredded
2 bottles of enchilada sauce
1. Preheat the oven to 350.
2. Spray a large baking/casserol dish with cooking oil and then pour about 1/2 cup of the enchilada sauce into the baking dish, barely covering the bottom.
3.In a large pan, heat the oil.
4. Then add the onion and cook until translucent.
5. Add the garlic, chicken, oregano, cumin and salt and pepper to taste.
6. Cook for a little while over low to combine the flavors.
7. Heat another pan over medium heat and either spray with cooking spray, or add canola oil to the pan.
8. Add the corn tortillas one at a time, leaving in the pan for about 2 or 3 seconds per side - enough to make them pliable and have a little taste of oil.
9. Add half the cheese to the chicken filling, or just put about 1 Tbsp of cheese in each tortilla.
10. Fill each tortilla, roll, and place seam side down in the prepared dish.
11. Repeat with remaining tortillas.
12. Pour the remaining enchilada sauce over the rolled tortillas, making an even layer and coating all enchiladas.
13. Sprinkle with the remaining 1 cup of cheese.
14. Cover with foil and bake for 20 minutes.
15. Remove foil and bake an additional 5.
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