Ladies I am so BORED cooking

Total Replies: 16

Author	Content
Quiver0f9 Feb 18, 2004 5:01 PM	I am looking for new recipes, would you mind posting your favorites? TIA! Jean
Makalani Feb 19, 2004 12:57 PM	Jean, I know the feeling of being bored! Lately my kids have been begging for the simpest thing - hamburger crumbles then they mix it in with rice and peas then add some soy sauce. Couldn't get much easier than that. My almost 12yo has requested it for his birthday dinner next week - instead of the usual pizza or lasagne! HTH, Lori
ASM Feb 19, 2004 8:34 PM	Jean, Remind me to have you look at our list on the frig and my favorite cookbooks. Annette
Quiver0f9 Feb 20, 2004 7:01 AM	Annete, I would love to look at your list! I need inspiration :-) Jean
AlwaysBlessed Feb 23, 2004 1:21 PM	Jean, Here are a couple of our favorite dishes: Poppyseed chicken Stir fryed cabbage with tomatoes & peanuts Mashed potatoes w/sour cream, bacon, green onions Cornbread chicken gumbo chicken & dumplings Chicken etoufee mexican soup All of these are easy and delicious!! If you want any recipes, let me know. In Christ Jesus~Lisa
OnHisStrength Feb 23, 2004 3:10 PM	Lisa I would love love your recipes, they all sound good
momma7 Feb 23, 2004 4:44 PM	We do the crumble meat with rice and peas. An change it will seasoning like a curry mix. or soy sauce with good hot sauce. Chicken catatoria... cook chicken till done w/ little tomatoe sause. Then pick meat off. mix with crush tomatos,and tomaotoe sauce. Add diced bell pepper and oinons that have been sauted. mix all above togather and pour over egg noodles. we use 5 lb chicken, 1 gallon tomate sauce and and 32 oz crushed it make enought to freze 2nd batch I will thiong of more stuff.... i love to come up with new stuff..... Big burrito.
TDB Feb 23, 2004 6:40 PM	Lisa, please post your recipes when you have time!! I'm sure that all of us could use some new ideas.
Quiver0f9 Feb 23, 2004 9:35 PM	Thank you, I would love to see your recipes too! Please post them or email me if you prefer. Thank you! Jean
QuietKeeper Feb 24, 2004 7:31 AM	Some of my family favorites are: Chicken and orzo salad Penne with chicken morengo Hearty chicken and greens soup Wild rice soup Crab lasgna roll ups
OnHisStrength Feb 24, 2004 8:53 AM	quitekeeper can you share your recipes
AlwaysBlessed Feb 24, 2004 9:57 AM	Ok, here they are....... Poppyseed chicken- 2lbs chicken breast 1 can cream of chicken soup 1 c sour cream 1 1/2 c crushed ritz crackers or ritz chips(I prefer these as they are very crunchy) 1/2 c butter melted 1 T poppy seeds Mix soup and sour cream and pour over chicken. Mix butter with ritz crumbs until well coated but not soggy. Stir poppy seeds into butter mixture and spread over top of chicken last 20 minutes of cooking. Bake at 350 for about 45 minutes or until done. *I have tried other types of crackers and also crushed potato chips. Any of them work really well. Stir fryed cabbage- Cut cabbage into small bite size pieces. Fry in med/hot butter for about 10 minutes. Add chopped tomatoes and peanuts (or any kind of nuts you prefer) and stir fry for about two minutes more. Serve warm. This is soooo good! Mashed potatoes-Boil however many potatoes you like. I peel mine and add minced garlic to it while it is boiling. Drain and mash/whip with a little milk added in. Then add about 1 cup of sour cream, crumbled bacon, and green onions chopped. I like to use about half a package of bacon and about 3 green onions. Then season with salt and pepper. Really good! Chicken and Dumplings-Boil chicken breasts( I use about 4 big ones). Remove from water and then cut into small pieces. Bring water back to a boil and add salt and pepper. Then for the dumplings I just tear very small pieces of canned biscuits and throw into boiling water. Turn heat down to med and cook for about 30 minutes. Add chicken. Sometimes I do add shredded carrots or peas to this. To make gumbo and etouffe I use either Tony Chacheres or Louisiana Fish fry product for a roux. Then I add sauteed celery and onion, lots of garlic, boiled chicken and sausage. Sometimes I add fresh okra chopped. There are so many ways to make this but if you want me to be more specific I can. I use the packaged roux mix because I am probably the only cajun girl alive who can not make homemade roux successfully! Cornbread chicken-Sorry I don't use exact measurements on this recipe but you can tweak it a bit here and there to fit your family. I cook two packages of cornbread in a 9x11 pan. When it's cool I cut it into small bite size pieces. Boil chicken-I use 4 or 5 large chicken breasts. Cool chicken. In a large mixing bowl, combine 1 can cream of mush soup, 1 can cream of chicken soup, I T melted butter, 1 onion chopped, and 1 T sage. Mix well and then add cornbread. Also if
AmazedByGrace Feb 24, 2004 10:25 AM	thanks, momma7. Sounds like you like Mexican/Spanish dishes. :) Lisa
AlwaysBlessed Feb 25, 2004 8:55 AM	Oops!! I got cut off, sorry! The last part of the cornbread chicken is to add about 8 slices of bread torn into bite size pieces. Add chicken and mix it all up. Pour into a 9x11 pan and bake for about 20 minutes at 350. You can also add veggies or cheese to this. It's really good! ~Lisa
QuietKeeper Feb 25, 2004 9:10 AM	Here are a couple of the recipes I mentioned: Warm Chicken and Orzo Salad 6 oz. orzo or other small pasta 1 3/4 cups chicken broth 1/2 cup water 12 oz. chicken cut into 1" chunks (I use leftovers or breast from the whole chicken) 4 cups broccoli florets 1/4 cup packed Italian parsley sprigs 2 Tbl. olive oil 2 Tbl. red wine vinegar 1 Tbl. dijon mustard 1/4 tsp. salt 1/2 tsp. pepper 1 garlic clove peeled 1/4 cup diced, drained roasted red peppers Cook the pasta according to package directions. Drain, rinse briefly under cold water and drain again. Transfer pasta to a lg. salad bowl. While pasta is cooking, bring 1 1/2 cups of the broth to a boil. Add the chicken and return to a boil. Simmer until chicken is cooked through. Using a slotted spoon transfer teh chicken to the bowl of pasta; reserve broth in skillet. Return broth to a boil. Add the broccoli. Cook for 3-5 min. or ntil broccoli is crisp-tender. Drain the broccoli, cool briefly under cold running water. Drain again. Add the broccoli to the bowl of pasta. Combine the parsley, oil, vinegar, mustard, salt, black pepper, and the remaining 1/4 cup broth in a food processor. With the processor running drop the garlic clove in; process until the mixture is pureed. Pour the dressing over the pasta mixture. Add the roasted peppers and toss the salad to mix well. Serve warm. Prep time: 10 min. Total time: 20 min. Serves 4 Wild Rice Soup 3 Tbsp. butter 1/2 c. chopped celery 1/2 c. diced onion 3 Tbsp. flour 1/2 tsp. salt 1/4 tsp. pepper 2 c. chicken broth 1 c. skim milk 1 1/2 c. cooked white or wild rice (I use a combo of the two) 1 c. cooked turkey or chicken diced Melt butter in skillet over low heat. Saute the onion and celery until tender-crisp. Sitr in flour, salt, and pepper. Add the broth and milk, and stir over med. heat until thickened. Add the rice and turkey, and het to serving temp. 6 servings Lasagna Rollsup 9 Lasagna noodles Spaghetti sauce Mix: 1 cup cottage cheese 1 cup mozzarella cheese 1 egg 1/4 cup parmesan cheese 1/2 pkg. of imitation crab flakes - squeeze out water from crab break into chunks Cook noodles, spray bottom of pan with oil Spread about 1/3 cup of mixtrue on noodle and roll up Place in pan with the end of noodle down Finish with all of them Put sauce over and in between roll ups Bake at 375 for 30 min. I usually serve bread with this and put some more moz. cheese on the tops of them before I cook them.
FruitfulVine Mar 01, 2004 12:57 PM	I know how you feel. I feel like I'm always making the same thing too!! Here's a few favorites around here: Chicken noodle soup Chicken Cacitore(that is definitely not spelled right!!) Homemade spaghetti sauce(my kids love it. It's a little sweet) Waffles or pancakes Beef barley soup Chicken casserole Stew and biscuits
QuietKeeper Mar 03, 2004 12:58 PM	Penne with chicken morengo 2 Tbl. tomato paste 8 oz. chicken cut into cubes 1 Tbl. flour 1/2 tsp. dried thyme 1/4 tsp. pepper 1 Tbl. olive oil 8 oz. package fresh mushrooms sliced 1 cup chicken broth 1 can (16 oz) crushed tomatoes in puree 1/2 cup OJ 1 tsp. grated orange zest 1 tsp. brown sugar 1/8 tsp. salt 8 oz. penne pasta Cook pasta according to package directions. Meanwhile, Toss the chicken cubes with the flour, thyme, and pepper. In a lg. skillet warm oil over high heat until hot but not smoking. Add the chicken and saute until golden brown. Add the mushrooms and 2 Tbl. of the broth and saute until mushrooms are barely tender and have begun to release their juices. Add the tomato paste, crushed tomatoes with their puree, remaining broth, OJ, orange zest, brown sugar and salt to the skillet, bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to med-low and simmer until the sauce is thickened. Pour sauce over the pasta and toss to coat well. Serves 4 Prep time 15 min. Total time 45 min. Hearty chicken and greens soup 1 med. leek or I use 2 bunches of green onion - cheaper ;-) 2 cups water 1 can chicken broth (1 3/4 cups) 8 oz. chicken cut into 1/2" thick strips 1 cup frozen chopped leaf spinach 2 lg. carrots 2 garlic cloves minced 1/2 tsp. dried thyme 1/4 tsp. salt 1/4 tsp. pepper 3 oz. thin egg noodles 2 Tbl. chopped fresh parsley Cut leek or onion into 1/2" pieces In a lg. heavy saucepan combine the leeks (onions), water, broth,chicken strips, spinach, carrots, garlic, thyme, salt, and pepper. Cover and bring to boil over high heat. Reduce the heat to low and simmer for 8 min. Sitr in the noodles, increase the heat to med-high and return to a boil. Reduce the heat to med-low, cover and simmer, stirring occasionally, for 4-6 min. or until noodles, veggies, and chicken are tender. Remove from the heat and stir in the parsley. Serves 4 Prep time 10 min. Total time 35 min.

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