I was first introduced to this dish when we lived in Navarre, Florida. A friend of ours, who was living there at the time, was a native of North Carolina where it was popular. I hope you all will enjoy this twist on chicken and rice as much as our family does!
Chicken Bog
3 chicken breasts (with or without bone)
1 pkg. smoked sausage
5 c. chicken broth (use the broth you'll cook the chicken in)
2 c. long grain rice, raw (I prefer Uncle Ben's)
1 stick margarine (cut in half)
season salt & pepper
Using a large pot, boil the chicken, 1/2 of the margarine, and season salt in lots of water until fully cooked. (Remember... you need 5 cups of broth to use later on, and the water evaporates while you cook it.) Set
5 c. broth aside. Boil sausage in a separate pot for 15 minutes. (Do not reserve the sausage water. Pour it out.) Cut the chicken into bite size pieces and sausage into small circles. Set aside. In a large pot, combine the 5 c. chicken broth, the other 1/2 stick of margarine, salt and pepper (to taste). Bring to a boil. Add chicken, sausage, and rice. Lower heat and cover. Cook 30 minutes.
I typically serve this dish with ford hook lima beans and biscuits.
Saturday, October 2, 2010
Monkey Bread
This is a family favorite! When we were living in Valdosta, I would make this almost every Sunday night! Our friends would come over and bring their own bag (of food) and I would have this baking for us to enjoy for dessert. One friend always requested milk with hers =).
This is also our standard "sleepover" breakfast. And since I made it just this morning, I thought I would post the recipe for you to enjoy as well!
MONKEY BREAD
4 cans refrigerator biscuits
1 tsp. cinnamon
1/2 c. sugar
1 stick butter (I use real butter!) at room temperature
1 cup brown sugar, packed (I use dark brown sugar.)
1/2 cup pecans, raisins, and or thinly sliced apples if desired.
Mix sugar and cinnamon in a mixing bowl. Tear each biscuit into 4 pieces.
Toss biscuit pieces into cinnamon sugar mixture (several at a time) to coat well.
If you choose to add the pecans, raisins, or apples, sprinkle them onto the bottom of your pan.
Place biscuit pieces in a tube or Bundt pan until all are used. (Spray pan with non-stick cooking spray.)
Mix softened butter and brown sugar with a fork until crumbly. Sprinkle over biscuits.
Bake at 350°F for 30 minutes. Cool for 10 minutes on a wire rack. Turn upside down to serve.
This is also our standard "sleepover" breakfast. And since I made it just this morning, I thought I would post the recipe for you to enjoy as well!
MONKEY BREAD
4 cans refrigerator biscuits
1 tsp. cinnamon
1/2 c. sugar
1 stick butter (I use real butter!) at room temperature
1 cup brown sugar, packed (I use dark brown sugar.)
1/2 cup pecans, raisins, and or thinly sliced apples if desired.
Mix sugar and cinnamon in a mixing bowl. Tear each biscuit into 4 pieces.
Toss biscuit pieces into cinnamon sugar mixture (several at a time) to coat well.
If you choose to add the pecans, raisins, or apples, sprinkle them onto the bottom of your pan.
Place biscuit pieces in a tube or Bundt pan until all are used. (Spray pan with non-stick cooking spray.)
Mix softened butter and brown sugar with a fork until crumbly. Sprinkle over biscuits.
Bake at 350°F for 30 minutes. Cool for 10 minutes on a wire rack. Turn upside down to serve.
Thursday, September 23, 2010
Pumpkin Bread
1 1/2 c. canned pumpkin
1/2 c. oil
1/3 c. water
2 eggs
1 1/4 c. sugar
1 3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. raisins (optional)
1/2 c. chopped pecans (optional)
Preheat oven to 350 degrees. Stir pumpkin, oil, water, and eggs together. In another bowl, mix sugar, flour, baking soda, cinnamon, nutmeg, and salt. Combine the two mixtures. Stir in raisins and pecans, if desired. Pour into 2 loaf pans or an 8x8 baking dish. Bake for ~45 minutes.
*Best if served warm! I like to serve this with honey butter.
1/2 c. oil
1/3 c. water
2 eggs
1 1/4 c. sugar
1 3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. raisins (optional)
1/2 c. chopped pecans (optional)
Preheat oven to 350 degrees. Stir pumpkin, oil, water, and eggs together. In another bowl, mix sugar, flour, baking soda, cinnamon, nutmeg, and salt. Combine the two mixtures. Stir in raisins and pecans, if desired. Pour into 2 loaf pans or an 8x8 baking dish. Bake for ~45 minutes.
*Best if served warm! I like to serve this with honey butter.
Cincinnati Chili
Cincinnati Chili (or Skyline Chili) is a favored dish in Ohio. This recipe came from a lady in the church that my husband grew up in. I first ate this while visiting with his parents and became a fan of this unique creation right away! Don't let the ingredients overwhelm you. This may start off as an expensive dish, but once you have the spices, it takes several dishes before you have to restock them. I hope you will enjoy this dish as much as we do!
3-4 c. Water
2 lbs. ground beef
1 T. unsweetened chocolate
2 T. vinegar
1 medium onion, finely chopped
2 tsp. Worcestershire sauce
4 cloves garlic, minced
1 1/2 tsp. salt
16 oz.tomato sauce
1 tsp. cinnamon
1/2 tsp.ground cumin
4 T. Chili powder
5 whole Allspice
5 whole cloves
1 large bay leaf
Boil ground beef in water in a 4 qt. pot. Stir until fine texture. Boil slowly for 30 minutes. Drain water off beef, add 3-4 c. fresh water along with the next 11 ingredients. Stir. Place Allspice, cloves, and bay leaf in a cheesecloth or tea ball before adding to chili. Bring to a boil; reduce heat, simmer uncovered for 3 hrs. Pot may be covered the last hour if desired consistency is reached. Serve over cooked angel hair pasta. Top with cheese and chopped onions, if desired.
Monday, September 20, 2010
Five Minute Chocolate Cake (Coffee Mug Cake)
On Monday afternoons, the kids and I are a part of a local home school co-op. For the past several weeks, they have been learning about Africa, manners and etiquette, and practicing cooking skills. Today, we combined the three skills and had an "African dish" lunch! Late last evening, I found this South African dessert dish which was quick, easy, and delicious! Because of it's simplicity and taste, I thought you all would enjoy it as much as we did!
Five Minute Chocolate Cake (Coffee Mug Cake)
4 T. all purpose flour
4 T. sugar
2 T. cocoa
pinch of salt
1 egg
3 T. milk
3 T. oil
3 T. chocolate (chocolate chips or grated chocolate candy bar) - optional
splash of vanilla
1 large coffee mug, soup mug, or 2 souffle cups sprayed with nonstick cooking spray.
Place the dry ingredients in the mug and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and again, mix well.
Add the chocolate (if using) and the vanilla, then mix again.
Put the mug in the microwave and cook for 2 minutes on high. Allow to cool for a few minutes and then tip onto a plate. Enjoy!
Variations: Use dark chocolate or drizzle with chocolate syrup & powder sugar.
Five Minute Chocolate Cake (Coffee Mug Cake)
4 T. all purpose flour
4 T. sugar
2 T. cocoa
pinch of salt
1 egg
3 T. milk
3 T. oil
3 T. chocolate (chocolate chips or grated chocolate candy bar) - optional
splash of vanilla
1 large coffee mug, soup mug, or 2 souffle cups sprayed with nonstick cooking spray.
Place the dry ingredients in the mug and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and again, mix well.
Add the chocolate (if using) and the vanilla, then mix again.
Put the mug in the microwave and cook for 2 minutes on high. Allow to cool for a few minutes and then tip onto a plate. Enjoy!
Variations: Use dark chocolate or drizzle with chocolate syrup & powder sugar.
Tuesday, September 14, 2010
Chocolate Streusal Bars
1 2/3 c. flour 1 egg
1 c. sugar 1 can sweetened condensed milk
1/4 c. cocoa 12 oz. chocolate chips
1/2 c. butter, softened
Preheat oven to 350 degrees. Grease a 9x13 pan. Mix flour, sugar, cocoa, butter and egg; cutting butter mixture to make coarse crumbs. Reserve 1 1/2c. mixture. Put the rest into pan and press down. Bake 10 minutes. Melt 1c. chocolate chips and sweet milk in microwave (1-2 min.). Melt until smooth when stirred. Pour over baked crust. Add rest of chips to the reserved crumb mixture. Sprinkle over top. Bake 25 min. or until center is almost set. Cool completely.
1 c. sugar 1 can sweetened condensed milk
1/4 c. cocoa 12 oz. chocolate chips
1/2 c. butter, softened
Preheat oven to 350 degrees. Grease a 9x13 pan. Mix flour, sugar, cocoa, butter and egg; cutting butter mixture to make coarse crumbs. Reserve 1 1/2c. mixture. Put the rest into pan and press down. Bake 10 minutes. Melt 1c. chocolate chips and sweet milk in microwave (1-2 min.). Melt until smooth when stirred. Pour over baked crust. Add rest of chips to the reserved crumb mixture. Sprinkle over top. Bake 25 min. or until center is almost set. Cool completely.
Enchiladas
I've had many requests for more recipes, so I thought I'd get busy during my break this morning and post two! This particular recipe was given to me by my mother-in-law and it is a family favorite. I have also copied this recipe on several occasions for friends and family and they too are enjoying it. If you're having friends over for dinner, and they like Mexican food, this dish is an excellent choice as it involves very little clean up and provides you more time to spend with them after dinner. I serve corn as a side dish with this meal, and the next recipe I'll post (Chocolate Streusel Bars) makes a great dessert to go with it. I hope you'll enjoy this as much as we do!
Enchiladas
2 lbs. beef 1/2 lb. Monterrey Jack cheese
onion 1/2 lb. cheddar cheese
garlic powder flour tortillas
1 1/2 T. chili powder 2 cans enchilada sauce (I use mild)
1/2 T. cumin 1 can mushroom soup
1 can black beans (rinsed and drained)
Brown beef, onion, garlic powder, chili powder, and cumin. Drain. In a separate bowl, whisk together the enchilada sauce and mushroom soup. Set aside. Add beans, half of the cheese, and 1/4 of the sauce to the meat. Spray a 9x13 baking dish with non stick cooking spray. (I use glass.) Pour 1/2 of the remaining sauce mixture into the bottom of the baking dish. Now roll the meat mixture into the flour tortillas being careful not to over stuff the tortilla shells. As you roll them, lay them into the baking dish so they touch tightly. (When you are finished, they will be covered with sauce and cheese and you will slice them, so don't worry about trying to figure out how you're gonna get each individual one out of the dish.) Top the rolled enchiladas with the remaining sauce and cheese. Bake in a 350 degree preheated oven for 15-20 minutes or until cheese is melted and bubbly.
Hint: To prepare ahead of time, you can roll them, leave the sauce and cheese off of the top, cover and refrigerate. When you're ready to bake them, cover them with the sauce and cheese. If you choose to do this, I recommend sitting them out for 30 minutes prior to baking and allowing a longer baking time as they will be cold. Also, if you choose this method, it is best to NOT use a glass baking dish unless you allow it to come to room temperature before baking as you will run the risk of it cracking and breaking. My sister-in-laws have prepared this and frozen it as to have a meal ready when the day does not allow for much cooking time.
Enchiladas
2 lbs. beef 1/2 lb. Monterrey Jack cheese
onion 1/2 lb. cheddar cheese
garlic powder flour tortillas
1 1/2 T. chili powder 2 cans enchilada sauce (I use mild)
1/2 T. cumin 1 can mushroom soup
1 can black beans (rinsed and drained)
Brown beef, onion, garlic powder, chili powder, and cumin. Drain. In a separate bowl, whisk together the enchilada sauce and mushroom soup. Set aside. Add beans, half of the cheese, and 1/4 of the sauce to the meat. Spray a 9x13 baking dish with non stick cooking spray. (I use glass.) Pour 1/2 of the remaining sauce mixture into the bottom of the baking dish. Now roll the meat mixture into the flour tortillas being careful not to over stuff the tortilla shells. As you roll them, lay them into the baking dish so they touch tightly. (When you are finished, they will be covered with sauce and cheese and you will slice them, so don't worry about trying to figure out how you're gonna get each individual one out of the dish.) Top the rolled enchiladas with the remaining sauce and cheese. Bake in a 350 degree preheated oven for 15-20 minutes or until cheese is melted and bubbly.
Hint: To prepare ahead of time, you can roll them, leave the sauce and cheese off of the top, cover and refrigerate. When you're ready to bake them, cover them with the sauce and cheese. If you choose to do this, I recommend sitting them out for 30 minutes prior to baking and allowing a longer baking time as they will be cold. Also, if you choose this method, it is best to NOT use a glass baking dish unless you allow it to come to room temperature before baking as you will run the risk of it cracking and breaking. My sister-in-laws have prepared this and frozen it as to have a meal ready when the day does not allow for much cooking time.
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