Monday, September 28, 2009

Penne with Brie, Shrimp, and Walnuts

Someone gave me a wheel of brie. And I've been able to make a lot of yummy things from it. But our favorite was this pasta. It's a made up recipe.
1 pound penne pasta, cooked
1 pound shrimp-peeled, tails removed, deveined
3 cloves garlic
1 wedge of brie, rind trimmed off and cheese cubed into small pieces (you could also use any other soft cheeses)
1/4 c parmesan cheese, grated
1/2 cup half-and-half (or whole milk, cream, or whatever you have)
1/2 c finely chopped walnuts
1/4 c olive oil
Saute shrimp in oil until almost done, then add garlic and finish cooking one more minute. In a small saucepan, add half-and-half, and both cheeses and stir constantly over medium-low heat until smooth. Now toss all ingredients together. Garnish with parsley and walnuts.

Breakfast Cookies (Take 2)

And now from the test kitchen...
I have been trying different recipes for breakfast cookies. The first one I tried was too sweet and I didn't like the texture (too much butter). I think this one's a keeper although I will probably try a few more recipes and tweek them until I come up with our favorite.
3/4 c sugar
1/4 c canola oil (I subbed butter)
3/4 c peanut butter (might try crunchy next time)
1/4 c water
1 tsp vanilla extract
2 large eggs
1 1/2 cups flour (I used 1c ww and the rest white)
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups old-fashioned or quick-cooking oats
1/2 c raisins
3 c cheerios (we used multi-grain kind)
I think you could sub lots of other things like nuts, coconut, cranberries, etc.
Original recipe called for mini chocolate chips (but we don't do that for breakfast)
Preheat oven to 375. Beat sugar, oil, peanut butter, water, vanilla and egg until well combined. Stir in flour, baking soda, oats and raisins. Mix well then gently fold in cheerios. Drop dough by 1/4 cupfuls onto cookie sheet-flatten slightly with spoon. Bake cookies 13 to 15 minutes. Recipe says it can be stored in airtight container or zip bag for up to 2 months (umm, don't think they'll last that long around here!)

Brown Rice/Millet Pancakes

Well, thanks to Honey, I am back on here after a hiatus of nearly two years.  These pancakes are adapted from a recipe from Julie Wandling's "Hallelujah Kids" and they'll have you shouting "Hallelujah" when you try them.  They are gluten-free, egg-free, and dairy-free, and are a staple in our house.  They also freeze well, if you flash freeze them first on a cookie sheet before placing them in a freezer bag.  Then they can go directly to the toaster on a busy morning.

2 c. brown rice (not the quick kind)
1 c. millet
2 c. water

Place above ingredients in a bowl, and cover with a towel, allowing to soak overnight.
The next morning...
Place the contents of the bowl in a blender with the following ingredients:

1 large apple (chopped)
2 TBSP olive oil
2 TBSP Honey
1/2 tsp salt

Process until smooth, then add 1 TBSP of Aluminum-free Baking powder.
Fry as you would any pancake, in coconut oil, because of course we would never use any other oil to fry with, right?  Another good selection is grapeseed oil.  And since none of us are perfect, I guess butter can occasionally make its way into the pan.  "Eat without guilt!"  That's my motto.

Slow Cooker Mondays - Chicken Santa Fe

1 can black bean, rinsed, drained
1 cup of chunky salsa
8 oz of low fat cream cheese
2 (15 oz)cans of corn, drained
6 chicken breasts
1 cup cheddar cheese, shredded

In a slow cooker, mix beans, corn and 1/2 cup salsa. Top with chicken then spoon remaining salsa over chicken. Cover and cook on high heat for 3-3 1/2 hours or until chicken is tender and white throughout. Remove chicken and cut into bite sized pieces or shred. Add to slow cooker. Add cubed cream cheese and heat until cream cheese melts and blends into sauce. Serve over rice with shredded cheese.

Sunday, September 27, 2009

Portuguese Kale Soup

Thanks to Jennifer Erickson for making this for me and giving me the recipe. It is very similar to the Tuscana Soup at Olive Garden. It is from the Whole Foods Allergy Cookbook, although I have adapted it a bit...
1 medium onion diced
2 large cloves garlic, finely minced (ok-truth be told I use 4 or 5)
2 T olive oil
1/2 tsp paprika
1/4 tsp cayenne pepper
2 large potatoes, peeled and diced
8 cups chicken broth
2 1/2 c chopped tomatoes with juice
1 (15 oz) can kidney beans, drained
12 oz Italian sausage (can use chicken sausage), chopped
8 c kale (wash and remove stems,cut into strips
fresh ground pepper
Cook sausage completely. Then add onion, garlic, olive oil, paprika, and cayenne and cook 5-10 minutes. Add potatoes and broth and cook until potatoes are tender. Smash some of the potatoes with the back of a spoon. Add tomatoes, beans and kale. Cook another 15-20 minutes. Season with pepper.

Pecan Crusted Tilapia with Rum Butter Sauce

I found this recipe awhile ago and just got around to trying it last week. It was really good! It was simple to prepare and my kids ate it. The good thing about tilapia is that it doesn't taste very "fishy." So if you're scared of fish, this might be one for you to try. Also, don't let the rum title scare you away, I substituted juice for the rum. Enjoy!

Pecan Crusted Tilapia


1/2 cup pecans

4 tilapia fillets

1 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

3 Tbsp butter

Golden Rum-Butter Sauce (recipe below)


1. Process pecans in a food processor until finely chopped. Sprinkle fillets with salt, garlic powder, and pepper. (I actually did not measure the amounts of seasonings, I just sprinkled over the fish.) Dredge fish in finely chopped pecans.

2. Melt butter in large nonstick skillet over medium-high heat; add fish, and cook 3-4 minutes on each side until well browned and fish flakes easily with fork. Serve with Golden Butter Rum Sauce (below).

Golden Butter Rum Sauce


3 Tbsp butter

1 shallot, minced ( I didn't have this so I used the white part of 2 green onions.)

1 garlic clove, minced

2 Tbsp rum (I substituted 1 tbsp lemon juice and 1 tbsp orange juice for this)

2 Tbsp lemon juice

2 Tbsp orange juice

1 tsp honey

1/2 tsp salt


Melt 1 Tbsp butter in a small skillet over medium-high heat; add shallot (or green onion) and garlic, and cook, stirring occasionally, 5 minutes or until shallot or onion are tender. Reduce heat to low, and slowly whisk in the rum (or juice) and next 4 ingredients and remaining 2 Tbsp butter. Cook, stirring occasionally, 1 minute; serve warm over the fish.

Saturday, September 26, 2009

Chicken Noodle Soup

I thought this soup recipe would be very appropriate on this rainy, rainy day. I found this recipe in Woman's Day magazine. What is your favorite soup recipe? Do share!!

6 cups chicken broth
1 lb boneless, skinless chicken thighs, visible fat trimmed
1 cup each chopped celery and onion
1 cup baby carrots, halved crosswise
1 large parsnip, peeled and chopped
1 tsp minced garlic
1 bay leaf
1/4 tsp pepper
2 cups uncooked medium egg noodles
1/4 cup snipped fresh dill

1. Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.

2. Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender.

3. Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.

(Photo from Woman's Day Magazine)

Tuesday, September 22, 2009

French's Crunchy Onion Chicken

This looks like an easy, tasty recipe. It uses the French's French fried onions. It's only 4 ingredients. And it has to be healthier than fried chicken.
2 cups french fried onion
2 T flour
4 boneless chicken breasts
1 egg, beaten
Place flour in a baggie. Add onions and crush them. Dip chicken into egg, then coat in onion. Bake 20 minutes at 400 until cooked through. *
Zesty tip: add 1/4 c any French's mustard instead of egg. (I'm wondering if dijonaise would be good since mayo is supposed to make chicken very juicy and tender.)

Monday, September 21, 2009

Cranberry Chicken

Cranberry Chicken

1-2 lbs of boneless, skinless chicken breasts
1 can of whole berry cranberry sauce
1 package of dry onion soup mix
8 oz. of Catalina salad dressing (I used Kraft Light Catalina to cut back on fat and calories)

In a bowl, combine the cranberry sauce, soup mix and dressing. Place chicken in a casserole dish and cover chicken with sauce mixture. Bake in a preheated 350 degree oven for one hour, or until chicken is cooked through. I served this with white rice and turnip greens. The sauce is so yummy and tastes great over the rice!

This is definitely one of our new favorites!

Savory Pot Roast

Hi ladies, I have been following this blog for months, and use it all the time! Suzanne mentioned posting on here so I said SURE....This recipe comes from my great Uncle and Aunt in Seattle, it sounds very strange but I assure you it is very yummy and puts a different twist on regular "roast and carrots".

Brown a 4 to 5 pound chuck roast in 2 tablespoons of oil. Place 1 chopped onion on top of meat.

Blend together:
1 can mushroom soup
1/4 cup brown sugar
1 tsp. dry mustard
1/2 cup water
1/4 cup vinegar
1 tsp. Worcestershire sauce.

Pour over roast, onions, potatoes and carrots, cover and cook at 325 degrees for 3 hours or until tender.
I have used white and sweet potatoes in this recipe and both turn out great. Also the mixture is a little hard to get incorporated, but I have found that using a whisk helps out with that.

Harvest Ham Supper

This recipe comes from my friend, Joelle, who is a slow cooker extraordinaire. She says it is extremely easy and quick to prepare.

Makes 6 serving / Prep time: 10 minutes / Cook time: Low 6 to 8 hours

1 package of mini carrots
3 medium sweet potatoes, quartered
1 to 1/2 pounds boneless ham (I found hams at Kroger that are already sliced and halved. I use two and double all the rest of the ingredients)
1 cup pure maple syrup

Arrange carrots and potatoes in bottom of slow cooker to form a rack. Place ham on top of vegetables. Pour syrup over ham and vegetables. Cover: cook on Low 6 to 8 hours)

Saturday, September 19, 2009

Crispy Confections

My friend, Susan, posted this on Facebook. She said it is super easy!

49 Kraft caramels (14oz. bag)
3 TSP. water
2 cups Rice Krispies
2 cups Corn Flakes
1 4oz. package shredded coconut

Melt caramels with water in saucepan over low heat. Stir frequently until sauce is smooth. Pour over combined cereals and coconut. Toss until well coated. Drop rounded tablespoonfuls onto greased cookie sheet. Let stand until firm. Makes 4 dozen

Friday, September 18, 2009

Almond Chicken and Rice - Kraft Food and Family Magazaine

I recently receive my Kraft Food and Family Magazine. I thought this recipe looked really good. If you don't get Kraft Food and Family Magazine, click on the link for more info, and best of all, it's free!

4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Italian Dressing and Marinade, divided
1-1/4 cups fat-free reduced-sodium chicken broth
1/2 tsp. garlic powder
2 cups broccoli florets
1 cup instant white rice, uncooked
1/4 cup sliced almonds, toasted, divided

Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned. Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm. Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

Thursday, September 17, 2009

Chocolate Cloud Cake

I enjoy reading Danielle's blog for many reasons. One of the reasons is because she shares some wonderful recipes. She has given me permission to share all her recipes and even more exciting to me, her recipe photographs. This one comes from How to be a Domestic Goddess by Nigella Lawson. Get ready to drool...

9 ounces bittersweet chocolate, minimum 70% cocoa solids

1/2 cup unsalted butter, softened

6 eggs: 2 whole, 4 separated

3/4 cup superfine sugar

2 tablespoons Cointreau (optional)

grated zest of 1 orange (optional)

9 inch springform cake pan

for the cream topping:

2 cups heavy cream

1 teaspoon vanilla extract

1 tablespoon Cointreau (optional)

half teaspoon unsweetened cocoa powder for sprinkling

Preheat the oven to 350ºF.

Line the bottom of the cake pan with baking parchment.

Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.

Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the Cointreau and orange zest.

In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites are holding their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.

When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the cake from its pan. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Tuesday, September 15, 2009

Vindaloo Beef Curry (Crockpot Conversion)

My friend (who's parents are from India) makes this and it's really good. I decided to try to convert it into a crockpot recipe. It's not too spicy for kids.
1 pound boneless beef round (I have used sirloin, also)-cut into 1" cubes
2 T butter
1 cup onion, chopped
4 garlic cloves, minced
1 T white vinegar
1/2 tsp cumin
1/2 tsp ground ginger
1/2 tsp dry mustard
1/2 tsp turmeric
1/2 tsp crushed red pepper flakes (or 1/4 tsp cayenne)
1/4 tsp black pepper
1/4 tsp salt
1 cup water
Put all in crock pot and cook on low for 8 hours. Just before dishing it up stir in 2 T lemon juice. Serve over rice-brown basmati is great with it-or jasmin rice. (One of these days I am going to master making rice in my other crockpot without it being glumpy and mushy. I have only ever tried to cook it in the same pot with chicken and it was awful. If anyone has tips on this-I'd love to learn). Also here's a side traditionally served with this.

Radish Raita
Shred 1 cup radishes on box grater. Add salt to taste. Mix with 2 cups plain yogurt and season with 1 tsp cumin.

Peanut Butter Pitas

Here's a quick, kid-friendly lunch idea. It's from Skippy. And for other ideas for lunch and breakfast click on lunch heading on the right hand side.
Bag of pitas
1 C peanut butter
1/2 C dried fruit (cranberries, raisins, etc)
2 diced apples
Spread peanut butter on pitas and top with apples and dreid fruit. My kids were excited about this recipe since they look like little pizzas...

Monday, September 14, 2009

Individual Raspberry Cobblers

Oh, dear. These are incredible.

I saw this recipe on The Pioneer Woman Cooks a few months back. I knew they looked heavenly, so I printed out the recipe. I finally had an occasion to bake these delicious little desserts! They are amazing and you MUST MUST MUST try them!

Individual Raspberry Cobblers
Makes 24 cobblers

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees.
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

***This full recipe makes 24 cobblers, but as you can see, it is easy to half or double this recipe if you need to.
***I sprayed my muffin tins with Pam, then lightly floured the bottoms. She mentioned in her blogpost about these cobblers that they tend to stick. I had trouble getting my first batch out of the muffins tins, so I used a knife to loosen the edges. Some fell apart, but most of them stayed intact. I recommend letting them set for about 5 minutes to cool a bit before inerting them.
***These were so delicious and so easy. I bet they would be equally as yummy if you were to use blueberries, blackberries, or strawberries.

Slow Cooker Mondays - Slow Cooker Lasagna

Source: Taste of Home's Quick Cooking Magazine, Jan/Feb 2000

1 lb. ground beef
1 lg. onion, chopped
2 cloves garlic, minced
1 can tomato sauce (29 oz.)
1 c. water
1 can tomato paste (6 oz.)
1 tsp. salt
1 tsp. dried oregano
1 pkg. no-cook lasagna noodles (8 oz.)
4 c. shredded mozzarella cheese (16 oz.)
11/2 c. small-curd cottage cheese (12 oz.)
1/2 c. grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Yield: 6-8 servings.

Saturday, September 12, 2009

Ice Cream Cake

Travis requested an ice cream cake for his birthday. Last year I made the ice cream sandwich cake you can find on or here on my blog. I wanted to do something different this year, and try to spend as little money as I could. I decided to make my own recipe using all things I had in my pantry or fridge. I ended up having to buy cool whip, but that cost me less than a dollar! So without further delay, here's what I did!

1 box cake mix, your favorite flavor and all ingredients needed to make it.
(you only use half of the batter, so I ended up with 12 cupcakes as well)
hot fudge sauce
ice cream, choose your favorite, up to two
1 tub cool whip, thawed

Prepare cake mix as directed on box. You'll pour half in a 9x13 baking dish and I used the rest to make cupcakes. Let cool. Cut the the cake in three equal parts so it will fit into a loaf pan. Line your loaf pan with tin foil with some hanging over the sides to wrap the cake up when done layering. I used cheap foil and I think heavy duty or nonstick foil will do better. First place one of the cake pieces in the bottom of the loaf pan, spread a layer of hot fudge on top of that, then spread your ice cream of choice on top that. I put my ice cream in the microwave to soften it and make it easier to work with. Remember, it doesn't have to look perfect, we're layering on top of it. Continue these steps one more time and finish with the last layer of cake. Wrap the cake up with the extra foil hanging over the sides and put in the freezer over night. Once the cake is set, remove from freezer, unwrap the foil and turn cake upside down onto a platter, or in my case a small cookie sheet. Remove the foil from the cake and ice with the thawed cool whip. My cake wasn't very pretty because I didn't have time to thaw my cool whip, so if you're all about presentation, make sure it is thawed when you're ready to ice. Put the cake back into the freezer for 2-4 hours. Enjoy!

*For my cake, I used Devil's Food cake mix, cookie dough ice cream, and snickers ice cream.

Friday, September 11, 2009

Homemade Granola

2 1/2 cups old-fashioned rolled oats
1/2 cup coarsely chopped almonds
1/2 cp shelled sunflower seeds
1/2 cup honey
1/2 cup dried apricots, chopped
1 cup shredded coconut
1/2 cup unsweetened wheatgerm
1/4 cup cooking oil
1/2 cup raisins

Combine honey and oil. Stir into oat mixture. Spread out in 13x9 inch baking pan. Bake in 300 degree oven until golden brown - about 45-50 minutes. Stir every 15 minutes. Remove for oven and stir in dried apricots and raisins. Stir occassionally during cooling to preven lumping. Store in tightly covered jars or plastic bags. Makes 6 1/2 cups.

Thursday, September 10, 2009

Sticky Coconut Chicken

Tonight I made this chicken for dinner. I thought it turned out really well. I was only able to marinate it for 3 hours, next time, I'm going to try and marinate it longer, maybe even all day. Below is what I did when I cooked it due to preference and ingredients on hand. You can click on the link below to get the original recipe. Enjoy!

adapted from My Kitchen Cafe

4 boneless chicken breasts
1 can canned coconut milk
1/2 tbsp ground ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinate chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (It is better to let it marinate four about four to five hours). Grill on barbecue.

3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Fish Florentine

1 1/2 - 2 lbs white fish
3 (10 oz) frozen spinach boxes
2 cups chicken broth
1/2 stick butter
4 tsp flour
1/2 cup Parmesan cheese
2 cloves garlic

Saute minced garlic in butter. Add chicken broth. Cook until broth, garlic/butter thickens. Pour half of sauce into baking dish. Put spinach on top of sauce. Lay fish fillets over top of spinach. Add salt and pepper to taste. Pour rest of sauce over fish. Bake at 350 degrees for 30-35 minutes.

Tuesday, September 8, 2009

Homemade Waffles

Here's another recipe from a reader, Erin.

Homemade Waffles

2 1/2 c. flour
1 tsp. baking soda
2 1/2 tsp. baking powder
1 tsp. salt
3 eggs, beaten
2 c. buttermilk
1/2 c. oil

In large bowl, combine all dry ingredients. In small bowl, beat eggs and buttermilk. Add to large bowl and beat together. Slowly beat in 1/2 cup oil.

Cook in waffle iron and individually wrap and freeze. Stick in toaster when ready to eat.

Monday, September 7, 2009

Slow Cooker Mondays - Smothered Steak

We had this meal on Thursday. It was a BIG hit! I omitted the green beans because we didn't want to wait 45 minutes after we returned from soccer to eat. So, we just went with rice. Next time, I will make a vegetable or a salad to with this meal. Also, I will double the recipe and freeze a batch for a rainy day.

Smothered Steak
1 1/2 lb. lean chuck or round steak, cut in strips
1/3 c. flour
1 tsp. salt
1/2 tsp. pepper
1 lg. onion, sliced
1 can tomatoes (1 lb.)
1 can sliced mushrooms (4 oz.)
1 tbsp. molasses (optional)
3 tbsp. soy sauce
1 pkg. frozen green beans

Toss steak strips with flour, salt and pepper; place in slow cooker. Add onion, tomatoes, mushrooms, molasses, and soy sauce. Cover and cook for 8 to 10 hours on low. Add green beans 30 to 45 minutes before serving. Good served with rice. Makes 4 to 6 servings.

Friday, September 4, 2009

Chicken Noodle Casserole

This recipe comes from a reader, Erin.

1 large onion, diced
1/4 cup butter
3 (10 ounce) cans chicken chunks or 3 1/2 cups of cooked shredded or cubbed chicken
1 pint sour cream
2 (10.75 ounce) cans condensed cream of chicken and mushroom soup
3 cups shredded Cheddar cheese
1 (8 ounce) package uncooked egg noodles
4 ounces buttery round crackers, crushed

Preheat oven to 350 degrees. In medium skillet, fry onion in butter until softened. Cook Egg Noodles as directed. In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in cooked egg noodles and onions. Dish into small aluminum foil tins and top with crumbled crackers and remaining cheddar.

Wednesday, September 2, 2009

Cajun Porkchops

Talk about S-I-M-P-L-E! Yes, this says Cajun, but I actually got the recipe from my mother-in-law who is a good ole, Southern, Mississippi girl. It is yummy and super easy, and not really spicy at all!


4- 1/2 inch thick pork chops
olive oil
1/2 cup all-purpose flour
salt and pepper, to taste
1 can of Chicken Gumbo soup


In a medium-sized, deep skillet, heat 2-3 tablespoons of olive oil over medium-high heat. You'll want a very thin layer of oil to cover the bottom of pan. Salt and pepper both sides of pork chops and dredge in flour. Make sure the oil is hot, then place chops in skillet and brown 3-4 minutes per side until lightly browned.
Add can of Chicken Gumbo soup. In soup can, mix 1/2 can of water with 1 teaspoon of flour and mix well until all clumps of flour have dissolved. Add water/flour mixture to skillet. Reduce heat to medium and let simmer for 20-30 minutes until the chops are cooked through and the liquid from soup has condensed some. Ta-da!

Serve with salad and hot bread!

***I bet this would be equally as tasty with chicken instead of pork chops.
***I used Campbell's Chicken Gumbo soup.

Tuesday, September 1, 2009

Swiss Steak

1/2 cup flour
1 1/2 lbs round or cube steak
1 can cream of celery soup
2 T. butter
1 small can tomato sauce
1 sliced onion
Garlic salt, pepper and salt to taste
1 (soup) can water

Roll steak in flour. Sprinkle with garlic salt, salt and pepper. Brown onions in butter and remove from skillet. Brown meat on both sides. Put onions on steak. Pour soup and tomato sauce and water over steak. Cover and bake at 350 degrees for 45 minutes or until tender. Serve with rice or noodles.