Chicken Vegetable soup

3 boneless skinless chicken breasts

1 bunch celery

2 bunches Broccoli

1 head cabbage

1 can petit diced tomatoes

1 can chicken broth

1 carton Vegetable Broth

3 cups Water

Salt and pepper to taste

3 Garlic cloves

2 Tablespoons Italian Seasoning

Boil chicken for 20 minutes and shred

Combine broths and water in a large pot and bring to a boil then reduce heat to med low.. add celery and cabbage and chicken and seasonings. cook for about 45 minutes and then add broccoli and tomatoes. Simmer for as long as you want, until veggies are nice and soft and soup has good flavor

Served with Shredded cheese on top by itself, or over rice.

I hope you enjoy on a cold wintery day !

Remember to always have fun in the kitchen!

cook for about 

Herbed Roast

• So one day I was looking for a good roast recipe and stumbled across one that I thought sounded good, well after making it a couple times I changed the recipe a little and added stuff. So I hope you enjoy.
• This is one of my favorite ways to prepare a roast because it turns out so tender and flavorful. My husband and I just love it!
• Its great on some fresh garlic bread too as a sandwich!
• 
  
• 2 tablespoon garlic powder
• 2 tablespoon ground mustard
• 2 teaspoon salt
• 2 teaspoon pepper
• 1 (6 pound) beef rib roast (I use whatever roast I can find) 
• 1/2 cup water
• 1/2 cup beef broth 
• 1 tablespoon red wine vinegar or cider vinegar

Directions

1. Combine the garlic powder, mustard, salt and pepper; rub over entire roast. Place roast fat side up in a shallow roasting pan. Pour water, broth and vinegar into pan. Bake, uncovered, at 350 degrees F for 2-3/4 to 3 hours, basting every half hour with pan juices, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F. Let stand for 10-15 minutes before slicing.

Hope you enjoy!

Don't Forget to have Fun in the Kitchen!

Peanut Butter Honey Balls

This one is one that everyone loves!
Its great for the kids, its healthy and they love it.
Adults love them as erll, They make a great little snack.

1/2 cup wheat germ
1 Cup Honey
1 1/2 Cups Peanut Butter
1/2 Cup Powder Milk
1 Cup Grahm Cracker Crumbs

Mix together thoroughly-add more grahm cracker crumbs if needed
Chill in fridge for about 30 minutes
form into small balls. Keep in refrigerator .

They are really good, and if you like the whole reeses thing then dip them into chocolate.

Enjoy and remember Always Have Fun In the Kitchen!!!

Sharron's Yummy Chicken Strips

Have you ever just wanted to have yummy chicken strips without having to go out and get them at some high priced place? Well I haveand so I kind of came up with this little recipe. It is super yummy and the chicken is so tender. I like to serve it with some tater tots or hommade fries! Super easy and super yummy, and Kids love it!

Ingredients:

2 pounds skinless, boneless chicken breast halves

2 eggs

6 tablespoons buttermilk

1 1/2 cups dried bread crumbs

1/3 cup grated Parmesan cheese

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 teaspoons dried dill weed

1/3 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
3. Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.

Serve with a yummy dip or by itself
Enjoy and remember to always have fun in the Kitchen!

Chicken and bisquit pie

This is my version of a chicken pot pie but without the hassle of the pastry lined pan.
We really like this recipe and I love to make it in the fall and winter months!
Enjoy!

Filling
4 Tbsp butter
1 cup finely chopped onions
1 rib celery finely chopped
1/3 cup flour
1 1/2 cups chicken broth
1 1/2 cups milk
1/2 tsp dried sage
1/2 tsp dried thyme
2 1/2 cups diced cooked chicken
2 cups vegetables of you choice (left over ones or frozen ones that have been thawed)
salt and pepper to taste.

Bisquit topping
2 cups flour
1 Tbsp baking powder
1 tsp. sugar
1/2 tsp salt
1/4 cup cols unsalted butter, cut into 1/4 inch pieces
3/4 cup milk

 Instructions

1. Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.
2. Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.
3. Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
4. Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)
5. Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings. 
   
   
   
   Nutritional Information:
   Per serving (3 biscuits and 1 cup of filling):
   Calories 381
   Carbohydrates 38g
   Total Fat 15.5g 

Hope you enjoy and don't forget, Always have fun in the kitchen!

Yummy Christmas strata!

I love this recipe you can make it any time of year but I like it on Christmas or some kind of holiday!

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed

6   eggs, beaten

1 cup  Original Ricotta Cheese

Dash  hot pepper sauce

2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained

4 slices   Bacon, cooked, chopped

1-1/2 cups  Shredded Cheddar Cheese

1 cup  chopped red peppers

make it

HEAT oven to 400°F.

UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of greased 9-inch springform pan.

REMOVE 1 Tbsp. eggs; set aside. Mx ricotta, pepper sauce and spinach with remaining eggs. Layer half each of the bacon, cheese, egg mixture and peppers in pastry-lined pan. Repeat layers.

COVER with remaining pastry sheet; fold edges of pastry under and tuck inside pan. Brush top with reserved egg. Cut slits in top crust with sharp knife to allow steam to escape.

BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

SUBSTITUTE

If you don't have a springform pan, this recipe can be made in a 13x9-inch baking dish instead. Roll out bottom and top pastry to fit dish. For ease in serving, line empty baking dish with foil, with ends of foil extending over sides of pan. Grease foil. Continue as directed, reducing baking time to 35 to 40 min. Let stand 10 min. before using foil handles to remove pie from dish.

Yummy Pine nut Chicken

Hey there here is a favorite I totally forgot about.
I made up this recipe about 3 years ago and is one of my favorite ways to make chicken.
Once again I don't measure so the amounts are estimated!

4-6 pieces boneless skinless chicken breasts
2-3 cloves garlic  minced
1 cup pine nuts
3 TB olive oil
2 TB butter
1 cup sliced mushrooms
about 1/4 cup white wine
1/2 cup flour
salt and pepper


Take chicken breasts and sprinkle with salt and pepper both sides.
Place chicken breasts between plastic wrap and tenderize with a meat tenderizer.
Take each chicken breast and coat with flour both sides and put into the pan with olive oil.
Cook until both sides are a golden brown, take out and set aside.
In the same pan melt butter and throw in garlic and pine nuts and cook until pine nuts are a nice and toasted color, throw in mushrooms and saute until just a little soft, pour in wine and bring to a light boil.
Reduce heat to a low and place chicken back in pan with it, and let it simmer for about 5-10 minutes.

I serve this with spanish rice and some kind of green veggie.

This is just so yummy! You will fall in love with how tender and flavorful the chicken is.

Hope you enjoy and remember to HAVE FUN IN THE KITCHEN!