Miss Peggy

I attended and graduated from Union University in Jackson, Tennesee and while I was there met my dearest friend....my bossom friend as Anne of Green Gables would say.  On the weekends we would frequently go visit her parents and crash for the weekend and get some good old southern home cooking.  Mr. Dean (Deano) and Miss Peggy became my parents away from home.  Miss Peggy would make us some very yummy meals but my favorite was Poppy Seed Chicken.  I loved it and still do!  Now my family enjoys it along with yummy Cheesy Potatoes. Mmmmm!!!!

Miss Peggy is about to embark on a battle that I wish she didn't have to fight.  She was diagnosed with a malignant brain tumor and will begin chemo and radiation the first of November.  We know that ultimately the Lord is in control, but it is a difficult time.  Please pray for her and her family!  Miss Peggy is a wonderful, fun, loving, caring and beautiful person!  We love ya Miss Peggy.  

 

Poppy Seed Chicken

4 Boneless Chicken Breasts

1 Lg. Container Sour Cream

2 Cans of Cream of Chicken Soup

1 - 2 Tbsp. Poppy Seeds

1 Package of Ritz Crackers

1/4 to 1/2 Cup Melted Butter or Margarine

 

Boil chicken (I cut mine up and fry it) and cut into cubes.  While chicken is cooking mix sour cream, soup and poppy seeds together in large bowl.  Add cooked chicken and mix well.  Put into a casserole dish.  Crush the Ritz crackers up and mix with melted butter or margarine.  Sprinkle crackers on top of the chicken mixture and bake in a 350 degree oven for 30 - 40 minutes.

We had this for Sunday dinner this past week and I used White Cheddar Cheezit crackers instead of Ritz and melted butter.....it was delish....gave it a tangy flavor.

 

Harvest Bake on a Fall Evening!!

When I was working at Kindred Spirits Country Inn in beautiful Cavendish, PEI, we would have to provide food service for various retreats and groups that would use the Inn.  One year we fixed this Harvest Bake casserole and it was yummy.  I still use the recipe and the family loves it.  It's great because if I dice the veggies small enough, even my pickiest vegetable eater will eat them.  It also is cheesy and really tasty.  We always serve it with a nice green salad or spinach salad.

I went to take a picture of the casserole, but my family had already started digging in, so I had to use what was left....and the leftovers by the way are just as good.

Harvest Pasta Bake

1 pound penne

2 cups plain yogurt

2 Tbsp. white or red wine vinegar

2 garlic cloves, minced

1 Tbsp. Italian seasoning

1 1/2 tsp. salt

1/2 tsp. hot sauce

1 1/2 cups finely chopped zucchini

1/4 cup finely chopped carrot

1/2 cup chopped red pepper

1/2 cup chopped green onion (I use regular onion if I don't have green)

1 large chopped tomato

1 cup shredded cheddar cheese (I use a bit more)

12 eggs

2 Tbsp. parmesan cheese (I am more generous than this)

Cook pasta according to directions & drain.  In large bowl combine 1/2 cup yogurt with vinegar, garlic, Italian seasoning, salt and hot pepper sauce.  Toss gently with hot pasta.  Add zucchini, carrot, pepper, green onion and tomato.  Toss just until mixed.  Turn into greased 13x9 pan.  Sprinkle with cheddar cheese.
In another large bowl, beat eggs until light and foamy.  Stir in remaining 1 1/2 cups yogurt; pour over pasta mixture.  Sprinkle with parmesan cheese.  Bake in a 350 oven for 30 - 35 minutes.  Let stand about 8 minutes before cutting.

 

Saturday Football Special!!!

When I moved to Tennessee to go to college, my roommate, Cindy, introduced to me to one of my favorite football treats - Rotel!  We used to eat bologna sandwiches with it as well, but we don't have good bologna up here in Canada, so I forgo the sandwiches.  Sorry Canada, but that's the truth.  The family loves Rotel and we have introduced it to many of our friends and they love it as well.  We can not get Rotel here in Canada, so whoever makes a trip to the states, ends up responsible for bringing back as many cans as they can.  Family who comes for a visit knows better than to come without a can or two or three or four.

There is nothing like a good football game with Rotel and a cold glass of iced tea or Dr. Pepper.  Mmmm!!!  The best way to eat it, is to put the chips in a bowl (your own bowl) and pour the dip over the chips.  

Rotel Dip and Chips

1 Can of Rotel Tomato and Chilies

2 Cans of cheddar cheese soup

Tortilla Chips

Mix the Rotel and soup in a pot and stir well.  Heat thoroughly and serve over chips.  It's that simple and that yummy!!!!

 

Soup Season Has Arrived!

Seems like we went from summer one day, to fall the next.  Our nights and morning are cooler, leaves are beginning to change and it is dark when I get up for work.  I do love the fall and the change of seasons.  I just wish one season in particular didn't last so long around here, but I am not going to even mention which one.  

With the change of season, comes changes in the menu.  It's a great season to start fixing soup.  And with the busy schedule we have for the few weeks, soup in the crockpot is a must a time or two during the week.  Today I tried a new recipe and everyone loved it....hurray for unanimous menu choices.  I put everything into the crock pot around 2 and let it cook while we were at practice and Chris' & Lauryn's volleyball game.  When we got home, it smelled so yummy.  After buttering up broiling some cheese toast, we were good to go.

 

Chicken Corn Chowder

2 tablespoons butter

1 1/2 lbs chicken tenders, cut into 1/2-inch cubes

1/2 cup chopped onion

2 ribs celery, sliced

2 small carrots, sliced

2 cups frozen corn kernels

2 cans cream of potato soup

1 1/2 cups chicken broth

1 teaspoon dried dill weed

1/2 cup half and half or evaporated milk

In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or evaporated milk.

Nothing Better Than a Little Indian Cuisine!

After a busy week last week and payday finally happening, it was time to make up the weekly menu and off to the grocery store.  I recently had been craving Butter Chicken, but it had been just to warm to cook it.  I just felt it wouldn't be the same eating it on a hot evening.  Well Thursday, it cooled off some.  It didn't actually cool off that much, but I convinced myself it did so I could have Butter Chicken.  This recipe is so easy and SOOOOOO yummy.  I could just lap up the remaining sauce....forget the chicken.  Served over basmati or white rice with pita's for soaking up the sauce and a Greek salad to top it off.  Give this recipe a try....you won't be sorry!

Silky Butter Chicken 

6 skinless, boneless chicken breasts

1/4 cup (50 mL) butter

1 tbsp (15 mL) ground cumin

2 to 3 hot peppers, such as jalapeño (I use one - it's a compromise)

1 tbsp (15 mL) finely grated fresh ginger

3/4 cup (175 mL) chopped coriander

250 mL container whipping cream, about 1 cup

14 oz (398 mL) can tomato sauce, about 1-2/3 cup

1/2 tsp. salt

 Slice each chicken breast into 3 or 4 large pieces. Melt 2 tbsp (30 mL) butter in a large wide saucepan over medium-high heat. Add half of chicken to pan. Sprinkle with half of cumin. Turn often until chicken pieces are golden, 5 to 6 minutes. Remove to a bowl. Repeat with remaining butter, chicken and cumin. Remove to same bowl.

While chicken is cooking, finely chop peppers, including seeds. They should measure about 3 tbsp (45 mL). Grate ginger and chop coriander.

When all of cooked chicken is removed to a bowl, pour cream into pan. Scrape up and stir any bits from pan bottom into cream to add flavour. Then stir in tomato sauce, hot peppers, ginger and salt. Return all of chicken and juices to pan. Bring to a boil. Then cover and simmer over medium-low heat, stirring and turning chicken occasionally, until chicken is cooked through, 10 to 15 minutes

It takes about 30 minutes to prepare.  You can also cook it up and freeze it.