Experiment Underway

Just so my followers know, I'm not slacking or laying around eating bonbons. I'm on a mission to come up with a baked potato soup recipe. Tonight was test soup #1.  Not bad, but not exactly what I was looking for. 
My goal is to come up with a thick, creamy soup with chunks of potatoes.  I want to top my soup with bacon bits, cheese, and a dollop of sour cream. I'll let ya know when I get there.

Chocolate Chip Cookies

There are few things that are better than a homemade chocolate chip cookie.  Here is the recipe I've been making since I was in 4H.  I haven't changed a thing except the type of margarine I use.  There are two things that will effect how your cookie comes out.  The type of margarine you use and the type of pan.   I use a heavy duty jelly roll pan for my cookies.  I know that you are suppose to bake cookies on a pan with no sides, but I have always had good luck on my jelly roll pans my mom bought me for a wedding shower.

What you will need: 1/2 cup of stick margarine (I usually by the Imperial brand. Do not use light), 1/2 cup of butter flavored Crisco, 1 cup brown sugar, 1/2 cup granulated sugar, 1 tsp vanilla, 2 eggs, 2 1/2 cups all purpose flour, 1 tsp soda, 1 tsp salt, chips of your choice

Cream the margarine and sugar for a good while so it's real creamy.  Add the eggs and vanilla and beat those in as well.  Don't forget to scrape down the sides of your bowl so everything gets mixed real well.  Add your dry ingredients.  Some recipes will tell you to sift them together first; I never do that.  I just dump them in.  Mix well.  Then stir in the chocolate chips. (I used semi sweet and white chips this time.  Try pb chips too!)

Bake at 350 degrees until they are golden brown.  I usually take them out when they look a little 'undone' and let them sit on the pan for five minutes.  This recipe should make about 3 dozen, but I never know for sure because they disappear before I can count them!

Baked Spaghetti

This recipe comes from Paula Deen.  I used to make the spaghetti pie in the Better Homes and Garden cookbook, but this one (in my opinion) is much better.  I'm a little too tired to write it out, so here's the link to the recipe. The only things I change about the recipe are: I don't measure the spices, I don't use the Lady seasonings because I don't have them on hand.  She gives you the recipes for them in her books, but I think it's fine without them.

http://www.pauladeen.com/recipes/recipe_view/baked_spaghetti/

What do you have on hand?

Each Monday I meet a friend for coffee around 4pm.  Sometimes I'm really good at planning ahead.  I put something in the crock pot or have something ready and set the timer on the oven so it's cooking when we get home.  Yesterday I did not prepare for dinner.  I was tired from the weekend.  So when we got home at 5:30 there was no yummy smell of dinner cooking, just a dark cluttered kitchen.

With hungry boys at my heels I opened the fridge to see what I had on hand.  Here is what I pulled out: salami, ham, cheese, butter.  We'll have hot sandwiches.  I pulled out my George Foreman grill and plugged it in.  The George Foreman isn't my favorite way to make a grilled sandwich because it's slanted.  It doesn't toast the bread evenly, but it's quick and easy.  Give and take....

After the boring cheese sandwiches were done and the boys were situated I looked at the goods on the counter and thought I can do better than this. Back in the fridge I found some pepperoni and green pepper. That got me thinking of pizza so I grabbed some pizza sauce from the pantry.  I also had some multi-grain sour dough.

Here is my sandwich: Butter bread (the buttered side will go down on the grill), salami, ham, pepperoni, mozzarella, green pepper, and pizza sauce.  Yum-O!  I even warmed a little sauce in the microwave for dipping.  It was the best last minute sandwich I've ever come up with.  A little onion would be nice on it as well.

So this meal got me thinking about what one should have on hand in their kitchen.  If your kitchen is well stocked, you'll never be able to say, "I don't have anything to make for dinner".  There are lots of list on the Internet where people will tell you what to have in your kitchen.  Here is my list of 'must haves'.

Spice Cabinet
allspice
basil
bay leaves
cayenne pepper
cinnamon
chili powder
cider vinegar
cloves (ground)
coriander
cream of Tatar
cumin
dill weed
garlic salt
garlic powder
ginger
Italian seasoning (one of my fave!)
McCormick Grill mates: Montreal Steak
dry mustard
nutmeg
onion salt
onion powder
olive oil
oregano
paprika
parsley
pepper
poultry seasoning
red pepper flakes
red wine vinegar
rosemary
sage
salt
thyme

Baking Supplies
almond extract
baking powder
baking soda
brown sugar
cake mixes
cake decorations (sprinkles, sugars, etc)
canola oil
chocolate chips (semi sweet and milk)
cocoa (power)
evaporated milk
flour
granulated sugar
oatmeal
peanut butter chips
powdered sugar
raisins
sweetened condensed milk
vanilla extract


In the refrigerator
eggs
bbq sauce
butter sticks
cheese (cheddar, mozzarella, Parmesan) I also freeze the bags of shredded cheese
cottage cheese
ketchup
Italian dressing
jams and jellies
milk
margarine sticks
mayo
mustard
pickles (dill)
pickle relish (sweet)
ranch dressing
sour cream
teryaki sauce
soy sauce
Velveeta (I use this in a lot of soups)
Worcheshire sauce

Produce
It's hard to keep produce on hand because it will rot. Here is what I typically have on hand
apples
bananas
carrots
celery
garlic cloves
green peppers
onions
potatoes
spinach

Meat and Poultry
Bacon (frozen)
Chicken breast (frozen)
Ground Beef (frozen)
Ham (deli slices)
Pepperoni (sliced)
Sausage (frozen)

Pantry
Artichokes
Black beans
Beef Broth
Bisquick
Canned fruit
Chicken broth
Corn
Crackers (a variety)
Craisins
Cream corn
Cream of chicken soup
Cream of mushroom soup
Green beans
Jello
Juice
Lasagna noodles
Mushrooms
Onion soup mix
Pasta (penne or corkscrew)
Peanuts
Peanut Butter
Potatoes (flakes and/or boxed)
Pudding
Pumpkin
Rice
Spaghetti noodles
Tomato sauce
Tomato soup
Tomatoes---diced and crushesTomato paste

Freezer
bread
Cool whip
French fries
Meats listed above
Tator tots
spinach
vegetables

I'm sure I missed some things, but it's a good start.

Mexican Lasagna

I haven't made this recipe in a long time.  As I looked it over I thought, "this is all wrong".  Looking at the recipe made me realized that I've really grown as a cook.  Once upon a time I would follow a recipe to the T and call my mother or father often with cooking questions.  Many recipes and ten years of marriage later I rarely follow a recipe and the phone calls to mom and dad are few.  Remember, a recipe is just a guide, a base to start from.  Do whatever sounds, looks. smells and taste good. 

Mexican Lasagna

What you will need: soft tortilla shells (10 inch), 1 medium onion (chopped), half a green pepper (chopped), 2 Tbsp chili powder, 2 Tbsp paprika, 2 tsp cumin, 1 tsp salt, 1 tsp garlic powder, 1 lb ground beef, 1 can diced tomatoes, 8oz tomato sauce, sour cream, 1 can black beans (drained), shredded cheddar.

Saute the onion and green pepper in olive oil. Once they are tender stir in the spices.  This will form a paste.  Put the ground beef in and cook until no longer pink. Spoon out as much grease as you can.  Add the tomatoes, sauce, and black beans.  Let simmer for a bit.
To assemble the dish it's best to use a Dutch oven.  If you don't have one, use a 9x13 pan; you'll have to cut the tortillas in half.  Pour a little olive oil in the Dutch oven and using a silicone brush, brush the oil around to coat the pot.   Take one tortilla and spread sour cream on one side.  Set it in the Dutch oven.  Spoon the hamburger mixture on top of the tortilla and top with cheese.  Repeat these layers until the mixture is gone.  You'll want to end  the layering with cheese.
Bake in the oven for 25 minutes at 375 degrees. 
Top with your favorite taco fixins'
Alternatively, you can use a package of taco seasoning instead of the spices.  You may have to use up to a 1/2 cup of water if you do this.  I don't buy packaged taco seasoning.  When I make tacos I use the spices listed in this recipe instead.  Just a way to save a few cents.

Three Different Chicken Recipes per request

Chicken Tetrazzini
Everyone I serve this dish to loves it. I'm making it today for a friend who recently had a baby. It is my go-to recipe for parents of new babies because it freezes well.  You can put it in a 9x13 pan or two 8x8.
I'm not proud of this recipe because it uses cream soups, which a real chef would never use!  But remember, I've never said I was a chef. I'm just a mom feeding her family.

What you will need: 3 chicken breast, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1/2 cup sour cream, 1 can mushrooms, 6 tablespoons margarine, 8 oz spaghetti (cooked), shredded cheddar.

First, cook the chicken. When I make casseroles with chicken I like to fill a large skillet or pot with water, set it at a medium heat and cook the chicken until no pink shows. Remove from the pan and shred or cut into chunks.  In a medium sauce pan combine, margarine, soups, mushrooms and sour cream.  Cook until they come together.  Boil the spaghetti and drain.  Then in your pan place spaghetti and chicken. Pour the soup mixture over the top.  Sprinkle the top with cheese.  Bake at 350 degrees for 30-45 minutes.  Feel free to crush crackers or chips on top if you like a little crunch!
Note:  I use chicken breast for this recipe, but if I have recently roasted a turkey or chicken, I use the leftover meat for this dish.

Chicken Tortilla Soup
This recipe is from my husband's coworker.  It's yummy and never disappoints.

What you will need: 2 lb chicken breast (boiled and cubed or shredded), 1 medium yellow onion (minced), olive oil, garlic, red pepper, 2 cans chicken broth, 1 can beef broth, 2 cans cream of chicken soup, 4 oz can green chilies, pepper, chili powder, ground cumin, Velveeta.

Cook the chicken as mentioned above.  In a skillet, add a tablespoon of olive oil. Saute one garlic clove, onion, and half a red pepper (chopped). Once they are tender add flour to make a paste.  Probably about 1 tablespoon.  Set aside.  In a stockpot or large crock pot combine chicken and beef broth, soup, and green chillies. Add the paste.  Add 1 tsp black pepper, 1 tsp chili powder, and 1 tsp ground cumin.  Add 1 pound of Velveeta cheese (sliced thin) and allow time for it to melt. Add in the chicken and simmer.  If using a crock pot, leave on low for 6 hours.  Serve with broken tortilla chips.


Chicken Enchilada Casserole
I got this recipe at a wedding shower.  I've made it maybe 2 times?  I think this is the recipe my sister requested (she couldn't remember the name).

What you will need: 1 medium onion (chopped), 3 Tbsp butter, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 lb shredded cheddar, 1 cup chicken broth, 1 small can of chopped green chili peppers, 3 cups cooked chicken, 1 pkg corn tortillas

Brown the onion in butter (I would use olive oil). Combine the soups, broth, and chili peppers; add pieces of chicken and heat well.  In a baking dish, place a layer of broken tortillas, a layer of chicken sauce,a nd a layer of cheese. Repeat the layers until the dish if full. Bake at 350 degrees for 30 minutes. 

Corn Chowder

I had a few hours to myself this afternoon.  Dad, the boys, and Grandpa headed off to a boat show.  Now, what do you think most busy moms would do with a few hours to themselves?  Watch a movie, read a book, catch up on some scrap booking, take a NAP!?!  Nope, not me.  I cook!

We spent the weekend dining out so I decided it was time to get back in the kitchen.  I was feeling the need for something hearty and I had a loaf of multi-grain sour dough on hand that I picked up at Trader Joe's last night.  Sticking with the hearty theme, I opened a bottle of Sam Adams Chocolate Bock and decided on Corn Chowder.  I looked at several recipes and didn't really care for any of them, so I took a few ideas from each recipe and made up my own.

What you will need: 6 strips of bacon, 1 small onion, 1 stalk celery, 1 carrot, 2 potatoes, 3T butter, 1/2 cup flour, 3 cups chicken broth, 16 oz frozen corn, 2 cups half and half, salt and pepper, thyme

Use a kitchen shears to cut the bacon into pieces. Cook them in a Dutch oven or big soup pot.  Once the bacon is cooked, add the butter and vegetables and saute until the onions and celery are tender.  The potatoes and carrots may still be hard.  Add 1/2 cup of flour to make a rue or paste (absorb all the liquid).  Remove from heat and let cool.  Meanwhile, put the chicken broth and corn in a sauce pan. Bring to a boil, then simmer for ten minutes.  Once the rue is cool, bring back to the heat and slowly add the corn broth a little at time, whisking as you go to avoid lumps.  The soup will become very thick.  Leave on low heat.  Very slowly, heat the half and halt so if doesn't scald.  Stir the warm half and half into the soup.  Add salt, pepper, and thyme to taste. Leave on low heat until ready to serve.