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Friday, February 25, 2011

Special Gift Offer

Okay all of you Foodie Fans out there, are you ready for something completely different from this site? 

No?  Me either, just kidding........ I have a contest for ya'll to check out.  I will be presenting a randomly chosen blog buddy to receive a $20 gift code for an online store called CSN Online. 

All I ask you to do is to click on this link after leaving me a comment that you have done so.  I will be checking with the store as I'm pretty sure  that they can track this kind of thing.  So if you leave me a comment that you clicked it and they say no, well, no entry.  I know ya'll wouldn't do that to the cowboy chef/poet, but just in case I thought I'd better put the warning in there.

So the place to go do some window shopping or real shopping is a place that has everything from pendant lighting to fantastic cookware.

Check it out, leave a comment here and get entered to receive a $20 gift code to be used at their online store.

Thursday, February 24, 2011

Garlic Peri-Peri Rice with Chicken with Yams & Carrots

Garlic Peri-Peri Wild Rice with Beans
1 180 gram pkg Uncle Bens Long Grain and Wild Rice
1/2 cup Basmati Rice
2 cups low sodium chicken broth
1 1/2 cups water
1/2 tsp sea salt
1 14 oz can dark red kidney beans
1 tsp dried ground dried basil
2 tbsp Nando's garlic peri-peri sauce

Bring water and chicken broth with salt to a boil.  Add rice, beans, basil and peri-peri sauce to boiling rice and lower temperature to medium low. Stir occasionally and then after 25 minutes lower to low stirring more often to make sure that it doesn't stick. 

Chicken with Yams and Carrots
4 large boneless, skinless chicken thighs (cut up into mouth sized pieces)
1/2 large white onion (diced)
1/2 large yam (peeled and diced)
3 large carrots (peeled and sliced)
1/2 red bell pepper diced
1/4 cup low sodium beef broth
2 tbsp canola oil
1 10 oz can Campbells Cream of Chicken soup
1/4 cup Butter chicken sauce
1/4 cup tomato juice
1/2 cup water
1 tbsp medium curry powder
1 tsp dried basil
1 tbsp dijon mustard
2 tbsp barbecue sauce

In a large non-stick skillet / wok heat oil on medium high heat.  Stir in onion, carrots and yams and stir to avoid burning. Add chicken pieces and stir to brown.  Add beef broth.  Add mustard and barbecue sauce and stir for a couple minutes.  Add cream of chicken soup, tomato juice, red bell pepper, water, basil and curry powder. Stir occasionally for 20 minutes.  Serve with Garlic Peri-Peri Rice

Friday, February 18, 2011

Hamburger stew variation

1 lb. lean ground beef
1/2 onion diced
1/2 large yam diced
2 carrots diced
1/2 cup frozen peas
1/2 cup frozen corn
1 1/2 cups beef broth (NOT oxo cubes)
1/2 cup tomato juice
1/4 cup 2% evaporated milk
1/4 cup dry red wine
1 tbsp curry powder
1 tbsp dried oregano
salt and pepper to taste

Fry hamburger in large skillet.  Once browned all the way through, drain and set aside.  In skillet, saute onions, carrots, and yam for 10 minutes.  Add beef back into skillet and stir in flour.  Stir in barbecue sauce, curry powder, oregano.  Then slowly stir in beef broth.  Simmer for 10 minutes, then add evaporated milk, red wine and tomato juice.  Stir and simmer for another 15 to 20 minutes until at a consistency that you desire. I like mine a little thicker, some like theirs thinner.  Add salt and pepper to taste, then serve over rice.

Sunday, February 13, 2011

Not sure what to call this

2 boneless skinless chicken breasts
2 whole wheat 10 inch tortillas

1 cup dry cubed bread crumbs
1/2 onion diced
1/2 red bell pepper diced
1 - 10 oz can cream of celery soup
1 tbsp dried sweet basil

4 tbsp canola oil

Preheat oven to 375 degrees Farenheit. Heat oil in large frying pan.

Mix bread crumbs, onion, pepper, soup and basil together. Filet the chicken breast so that it is flat and place it on the tortilla.  Place several large spoonfuls of the soup mixture on the center of the chicken breast.  Fold the tortilla and chicken over to create a sandwich.  Place tortilla/chicken into hot oil and fry for 3 minutes, turn tortilla/chicken over and fry for another three minutes.

Remove tortilla/chicken from frying pan and place into a 13x9 inch shallow casserole dish that has been sprayed with cooking spray.  Place casserole dish into oven and bake for 25 minutes.

Serve with brown curried rice.

Tuesday, February 8, 2011

Banana Bread with Blueberries

Banana Bread with Blueberries

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen blueberries

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of two 8x4 inch loaf pans or one 9x5 inch loaf pan with cooking spray.

2. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Divide batter evenly between 8 inch pans or pour into 9 inch pans.

3. Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.

4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerated for 10 days.

*** NOTES: I do not have loaf pans, so I poured it all into my cheesecake pan and baked it until a knife inserted in the center came out clean, about 1 hour 20 minutes. Worked great.

Also I greased the entire pan with spray, not just the bottoms.

I used margarine not butter.

I used milk, not buttermilk. Just a straight substitution, nothing fancy.