|Chicken and veggies stewing in broth|
|Chicken oven ready|
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|Mom and Dad, late 1970's|
|Love that red!|
|Maybe this one...|
|Do you need a blender?|
|Or a pretty chip and dip set?|
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Preparation Time: 20 minutes
Start to Finish Time: 2 to 2-1/2 hours
•4-8 bone-in or boneless pork chops
•6-10 Russet potatoes, peeled and sliced
•1 large head cabbage, sliced
•1-2 large onions, peeled and sliced
•1 can cream of mushroom soup
•1 can cream of chicken soup
•Salt and Pepper to taste
Preheat oven to 350 degrees. Wash and pat dry chops with paper towels. Season each with a little Kosher/sea-salt/no-salt, and fresh ground pepper to taste.
In a non-stick frying pan, drizzle a little olive oil. On high heat when oil is rippling, lay each chop in pan, only browning each side! When browned on both sides, take out of pan and lay on paper towels to drain any fat or oil off.
In a large deep casserole dish, lightly spray with olive oil/Pam/or using butter, oil dish lightly for non-stick.
1. Lay your medium-thin sliced potatoes, 1-2 layers making sure to cover the bottom of the dish.
2. Cover with a layer or two of sliced cabbage.
3. Next layer add sliced onions.
4. On top of onions, lay "browned only" chops.
In a medium bowl, mix together cream of mushroom and cream of chicken soups, then spread evenly on top of your casserole. Making sure everything is covered.
Tightly cover the dish with the shiny side of the foil down. Place in preheated oven and cook 1-1/2-2 hours. When finished, let rest for at least 20 minutes before removing foil.
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
¼ teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried
1½ cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
½ cup chopped green onions
Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Yield: 6 servings (serving size: 1-1/3 cups)
I'm referring to my baked mushroom casserole. This is a delicious side for anyone who loves mushrooms as much as I do.
It is a saucy baked dish that combines mushrooms with sour cream and mustard.
It’s just as good (better ?) left over.
Personally, I could make a meal of it, and I know others who think alike!
Allow it to set in a warm place, for 5-10 minutes before serving.
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea