Tuesday, February 25, 2014

Forgotten Chicken

The Players... Chicken (I only used two chicken breast), two "cream of" soups (I used one chicken and one celery), 2 cups uncooked minute rice, 1 can of water, and one pack of Lipton onion soup mix

Mix soups, rice, and water together, place chicken on top, and sprinkle on the soup mix. Cover with foil.

You can bake on a lower heat of 250 degrees for 3 hours or so (note this is where the name comes from) or on a higher heat of 350 degrees for around 1 1/2 hours.

Tuesday, February 18, 2014

Southern Skillet Corn

Southern Skillet Corn

I found this recipe from a blog post here 

The players...

6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter

The fun begins with shucking the corn.
Isn't that beautiful
Cut the corn off the cob
This is a trick I learned from Food Network. If you put a bowl upside down in another bowl it will keep your corn cob away from all that is being cut off while keeping all the corn together in a bowl and not all over the counter. 
All the corn cut off
Once the corn is all cut off, take a spoon and scrape the cob. This will give you all the yummy juices and corn milk
See the well cleaned out cob
Once the corn is all clean, you will melt the butter is a skillet. Also, mix the flour, sugar, salt, pepper, and water together in a separate bowl.
Add Corn and flour mix to the buttered skillet.
Cook on Med-low heat for 40-45 minutes, stirring occasionally

Southern Skillet Corn

Instructions: Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings.

Tuesday, February 11, 2014

Baked Potato Soup

This recipe came from a search when we had some leftover baked potatoes!

Baked Potato Soup

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt


Cook bacon, crumble and set aside. I used precooked bacon for my soup.
In a stock pot or Dutch oven, melt the margarine over medium heat.

 Whisk in flour until smooth.

  Gradually stir in milk, whisking constantly until thickened.

 Cut up the onions and potatoes.
   Stir in potatoes and onions. 
  Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes.              

  Mix in bacon, cheese, sour cream, salt, and pepper.
 Continue cooking, stirring frequently, until cheese is melted.               

You can also add corn to this to make it into a potato and corn chowder!

Tuesday, February 4, 2014

Pioneer Woman's Perfect Pot Roast

This recipe is from my Pioneer Woman Cooks Cookbook.

Perfect Pot Roast pg. 120

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots) - I cheated and used baby carrots
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead) - I didn't use wine
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

(check out the bargain for this roast... Original price 12.24, I paid 5.11... Lucked out on mark down day!)

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (I cheated and used baby carrots!). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. (I used broth and didn't use wine)
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Here is my roast before going into the oven (above) and when it came out of the oven (below). 

The roast just fell to pieces (above), this is what was left in the pot once I pulled out the roast (below) my first thought was the leftovers will make great soup!

This roast was so good!!! I also made PW's Creamy Mashed potatoes to go with the roast. (see previous post)