Verde Chicken Casserole

1-10.5 oz. can cream of chicken soup
1-cup sour cream
2-4oz. cans of green chilies, diced
4 cups rotisserie chicken or I use chicken cooked in the crock pot (changing the seasoning on the chicken a little)
3/4 cup salsa verde
9 flour tortillas
2 1/2 cups Mexican cheese blend, shredded

In a large bowl, combine chicken soup, sour cream, green chilies, chicken, and 1/4 cup salsa verde.

In a 13 X 9 baking dish, spray pan with cooking spray, arrange 3 tortillas to cover the entire bottom surface of the pan. Spread 1/2 of the chicken mixture on top of tortilla layer. then sprinkle 1/2 cup of cheese on top.

Repeat tortilla layer, chicken layer, and cheese layer.

Top cheese layer with 3 tortillas and spread 1/2 cup salsa verde evenly over the top. Lastly, sprinkle with 1 1/2 cups cheese.

Bake at 400* for 15 minutes, uncovered.

This was a yummy dish the family liked it.

They gave it 8 Forks

Hugs, Bobbi Jo

Easy Chicken & Feta Bake

Easy Chicken & Feta Bake

Ingredients:
3 lbs. boneless skinless chicken breast halves
2 T. lemon juice, divided
Salt
Pepper
I tend to like things with a little more flavor so I added some of my favorite spices to this such as garlic, onion powder, Italian seasoning.
1 Pkg. (4oz.) crumbled Feta Cheese
Red pepper and parsley to sprinkle on top

Arrange chicken in 13 X 9- inch baking dish. Drizzle with 1 T. lemon juice. Season with salt and pepper and other seasonings if you chose to use them. Top with Feta Cheese. Drizzle with remaining lemon juice. Bake at 350* for 35-40 minutes or until cooked through. Sprinkle with the red pepper and parsley.
I am serving this with broccoli and fruit
Hugs, Bobbi Jo

Made this for dinner and it was so easy as you can read. The Feta cheese does have an odd odor but so good tasting.  It turned out delicious! The family loved it and gave this meal

Smothered Meatloaf

I saw this recipe on Food Network over the weekend and it looked so good so I decided I would be making it this week.
Smothered Meatloaf
In greadients
4 cups Potatoes O'Brian ( the ones with the onions and peppers in the freezer section)
1 lb. lean ground beef
1-1/4 lb. lean ground beef
1-1/4 lb. ground pork
1 (5.29 ounce) box of Garlic Herb Shake and Bake
1 envelope Beefy Onion Soup Mix
1 (4.5 ounce) jar sliced Mushrooms, drained
1 Egg
1 (12 ounce) can of condensed Cheddar soup, divided
1/2 cup, evaporated milk
1 (10 ounce) can condensed cream of mushroom soup
1 onion, sliced thin
1 (8 ounce) package sliced fresh mushrooms

Directions:
Place potatoes in the bottom of a 5-quart crock-pot.
In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg. Set Aside.
In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure it is in the center and that the meatloaf isn't touching the sides of the crock.
Stir together remaining Cheddar soup with cream of mushroom soup. Pour over the meatloaf. Top with onions and mushrooms. Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.

Family of forks opinions Loved it!
Hugs, Bobbi Jo

I Am Here

After what I can't believe over 3 months of not adding to my kitchen blog I will be posting more on here.
Yesterday Hubby and I went to see the movie "Julie & Julia". Of course I came home and ordered the book from Amazon. I was so motivated when I came out. I love food. I love to cook and eat it. This movie tugged on my heart strings to the smell, feel and taste of food. I enjoy seeing my family enjoying the fruits of my love in the kitchen. So I will be posting recipes.
This is a challenge for me at this time due to my program I am on to balance out my hormones I can't eat certain things but I can make them for the Forks in my life. I have been cooking for them mind you. Not making them starve. he he
Be back this week with a recipe or two. Hugs, Bobbi Jo

Chili Verde

Chili Verde (from Once-A-Month-Cooking by Mimi Wilson & Mary Beth Lagerborg) I love this recipe because there are so many things that can be used from your food storage.

Ingredients:
8 oz. dry pinto beans (1 1/4 cups) or one can
1 pound boneless, skinless chicken breast (2 cups) you could even use canned
1 4oz. can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano leaves
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 chicken bouillon cubes
1 tsp. minced garlic (1 clove)
1 tsp. salt
2/3 cup finely chopped onion
1 cup grated Monterey Jack cheese *This gets put into a bag if freezing or save for on top if using that day.
1 doz. corn tortillas
1-11 1/2-ounce jar salsa* Saved for later

Directions:
Rinse pinto beans, soak them in cold water overnight, then drain them. If using a can drain off juices. Cut chicken into 1 inch cubes; cook until no longer pink in a small amount of water. Conbine cooked chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.
Combine chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Place grated cheese in a 1 quart freezer bag, attach to the 1 gallon freezer bag (or 5 cup container) with the chili.
To serve, thaw chili an cheese. Simmer chili 30 min, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas. Makes 6 servings.


This is one that all the forks or should I say spoons enjoy.

Geniet van uw voedsel, Bobbi Jo

Great BlogG

I wanted to let you know about a great blog I found called Low-Fat Life . The lady that is the host of the blog is named Carolyn. She is a beauty and has some wonderful recipes that are LOW FAT!! Loving it!~ I am always looking for good recipes. So go check her out and tell her I sent you by.
I will be back in the exercising circuit soon. Hugs, Bobbi Jo

Crock Pot Lemon Pepper Chicken

This one might end up on a family favorite list.

Ingredients:
1 whole roaster/fryer chicken (good sized one)
2 Tbsp. lemon pepper seasoning or more to your taste
1 lemon
1 onion
Cooking spray

Spray crock-pot with olive oil or something like Pam cooking spray. Wash out and clean out the chicken. Make sure you take out it's little lunch sack in the cavity.
Take about 4 pieces of aluminum foil and ball them up. Place them underneath the chicken in the crock pot to keep it from sticking. This will be it's little rack to sit on.
Clean off the outside of the lemon and cut it into three big pieces and then clean and cut up onion into several different pieces and place in the cleaned out chicken. This flavors it nicely throughout the body.
Place washed, cleaned out whole chicken in the crock-pot on the foil balls. For me I like to Spray a little bit of the cooking spray on the chicken this makes the seasoning stick and also makes the skin a little crunchier. You could also use butter in the place of the spray. Sprinkle with lemon pepper seasoning. Cook on high 5-6 hours or on low 8-10 hours. There is no need to add liquid as the chicken will make it's own juices while in the crock-pot.

This is wonderful served with steam broccoli with a sprinkling of shredded cheese on it .
A tossed green salad and some fruit and this is a wonderful meal.

This got 8 forks from the family. It is easy, quick to make and very tasty. Better than the ones you buy pre-made at the market.

Geniet van uw voedsel, Bobbi Jo

Green Burrito

Green Burrito

Very easy to make ahead and store extra green chili in the freezer.

GREEN CHILI:

• 1 lb. ground beef (from freezer), or ground turkey
• 2 tbsp oil
• 1 onion, finely chopped (Food Storage)
• 5 tbsp flour
• 1 (14-1/2 oz.) can tomatoes, chopped
• 2 cups water
• 1 (4 oz.) can chopped green chili (Food Storage)
• 1-2 jalapeno peppers, chopped, more or less to taste (optional)
• 1/2 tsp salt
• 1 tsp garlic powder

Thaw meat and onion. Heat meat & onion over medium heat. Cook until onion is soft but not brown. Stir in flour, add tomatoes, water, green chili, jalapeno peppers, salt, and garlic powder. Stir until thickened. Reduce heat to low, simmer 30 minutes. Use to prepare Burrito Casserole.

Assemble Burrito Casserole:

• 1 package, whole grain tortillas, corn or flour or (homemade)
• 2 cups refried beans; canned, or homemade (Food Storage)
• 2 cups Mexican blend cheese or cheddar cheese, shredded
• sour cream

Heat tortilla briefly in microwave, or on hot griddle so the tortilla is pliable. Place 1/4 cup refried bean mixture inside the tortilla with 1-2 tbsp shredded cheese, and 1-2 tsp sour cream. Roll up tightly, place in 9 X 13 casserole dish. Make 8-10 burritos. Smother the burritos with hot green chili in casserole dish. Place casserole in the oven at 350°F for 25-30 minutes or until the mixture is bubbly. Serve hot burritos on plates or family style. Set up optional garnishes in the middle of the table or have it buffet style.

Garnishes:

· Tabasco sauce

· 1/2 cup sour cream

· 2 cups shredded lettuce

· 1-2 tomatoes, diced

· Guacamole

· Green onions, chopped

Geniet van uw voedsel, Bobbi Jo

Cheeseburger Soup

Ingredients:
1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 T. butter or oil
3 cup chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. Valveeta cheese ( I think I will be using a higher quality real cheese)
1 and 1/2 cup milk
1 tsp. basil
1/4 cup sour cream
salt and pepper ( I will be adding many more spices to this )

In a stock pot, brown beef, drain, rinse with hot water, and set aside. Saute onion, carrots, celery and basil in same pan about 5 minutes. Stir in flour and add broth, potatoes and beef. Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Serve
I have not tried this recipe before but it is on my menu this week.

Crock Pot Beef Casserole

Ingredients:
2 lb. stew beef cut into 1 inch pieces (I find these a lot at discount prices in the managers special dept)
1 envelope onion soup mix
1 (10 1/2 oz.) can of cream golden mushroom soup

Spices to kick it up a bit (my choice) onion, garlic and more garlic, Old Bay Seasoning, salt and pepper.) I think I will also put some yummy veggies that are cut up in small chunks.
Combine all ingredients in crock pot. Stir together well. Cover and don't peek at it. Cook on low for 8-10 hours or on high for 5-6 hours. Serve over cooked egg noodles.

I have not tried this recipe before but it is on my menu this week.

Baked Chicken Parmesan

Ingredients:
3 lb. chicken parts
1 cup bread crumbs
1/3 cup Parmesan cheese
1/4 tsp. oregano
1/4 tsp. pepper
Salt to taste
1 clove garlic or 1 Tbsp. garlic powder
3/4 cup melted butter

Combine bread crumbs, cheese, oregano, pepper and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in 9 X 13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350* for 55 min.

For our family I will add more garlic and some Provence Herbs. I find that a lot of recipes take it way to far on the safe side of flavors so I always kick more in to it.
I have not tried this recipe before but it is on my men for this week.

Panda Express Chow Mein

Panda Express Chow Mein this is a copy cat recipe from Recipe Zarr.
30min/20min prep
It says that it serves one it served way more than that.
Ingredients;
1 tablespoon vegetable oil
2 scallions, trimmed, and cut corsswise into 1/2 inch thick pieces
1-1/2 cups sliced napa cabbage
1/4 cup celery
1/4 cup bean sprouts
1/4 teaspoon sugar
1/2 cup chicken broth
1/2 tablespoon soy sauce
1 teaspoon oriental sesame oil
1/2 tablespoon cornstarch, dissolved in 1 tablespoon of water
red pepper flakes, to taste
1/4 lb. vermicelli, cooked

1. In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for about 3 minutes, or until the cabbage is wilted.
2. Add the sugar, broth, soy sauce, and the sesame oil and simmer the mixture, stir it into the vegetable mixture, and bring the liquid to a boil.
3. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil.
4. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles. Now I added my cooked, drained, noodles to it and mix them while on the heat. It turned out just fine.
The family liked it. I did add more soy sauce and peppers than what was called for.


So next time you are hungry for Chinese food try making it at home and have fun with it.

Geniet van uw voedse, Hugs, Bobbi Jo

Panda Express Orange Chicken

Panda Express Orange Chicken Recipe

A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it. I got the recipe off of Recipe Zarr's web site.

45 min | 15 min prep

SERVES 6

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper
• oil (for frying)
• 1/2 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon gingerroot, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili pepper
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine
• 1/4 cup water
• 1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar
• 1 orange, zest of

1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together.
4. Add chicken pieces, stirring to coat.
5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
6. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
7. (Do not overcook chicken).
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
9. Clean wok and heat 15 seconds over high heat.
10. Add 1 tablespoon oil.
11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
12. Add and stir-fry crushed chiles and green onions.
13. Add rice wine and stir 3 seconds.
14. Add Orange Sauce and bring to boil.
15. Add cooked chicken, stirring until well mixed.
16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
17. Heat until sauce is thickned.
18. Stir in sesame oil and orange zest if desired.
19. Serve over jasmine rice.

The family liked this one a lot. Even the pickiest of the forks liked it and gave it a 8 out of 8 forks.

Geniet van uw voedsel, Hugs, Bobbi Jo

Bread Stickes or No-Fail Deep Dish Pizza Crust

I had found this recipe back in September on Everyday Food Storage. Great web site to use your food storage or maybe things you just have in your pantry. I made the garlic bread and it took about 15 minutes in all. I should have halved the recipe because it got really puffy it was good but there was a lot of it.
For the garlic bread you use garlic salt or powder and a little bit of parsley flakes. Here is the link you can watch a video on how to do it Everyday Food Storage. Crystal thank you for this one!

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp

So yummy and hot!
This was dinner lasagna, garlic bread and French style green beans.

The family loved the bread sticks. They gave it ! I will be using this recipe to make homemade pizza's from now on.
Give it a try!

Geniet van uw voedsel

Hugs, Bobbi Jo

Savory Pie

I found this recipe on a blog that found it on another blog "Once In A Blue Moon". I just had to try it seeing that it uses many of my favorite ingredients and my very favorite cheese of all time Brie.
Ingredients for the Savory Pie (more of a pastry)
Puff Pastry
Brie Cheese
Spinach (frozen, thawed and saute)
Onion (saute)
Mushrooms (saute)
While the spinach is sauteing place 1 sheet of Puff Pastry on a baking sheet.
Then spread the spinach on the pastry. Saute the onion then add the mushrooms. After they are done spread them on top of the spinach. Slice up the Brie cheese and place on top of all of this. Place another sheet of Puff Pastry on top and pinch down edges.
I brushed on a light coat of butter before placing in the oven.
Set oven at 400* and bake for 20 minutes or until lightly golden brown. This smells so yummy and is so beautiful.
And close up: This smells so comforting and delicious.
Oh my goodness so yummy!!! I had to try it. We are waiting for DH to come home.
I give this one a major I know the rest of the Forks will feel the same way. Happy New Year to you all. Be safe and have a wonderful New Year!

Geniet van uw voedsel, Bobbi Jo

Turkey TIP

I made turkey Christmas day and tried a new way of cooking it. OH MY GOODNESS and YUMMINESS!!! A while back I was watching the FOOD TV and saw a program about this little town called Turkeyville. The couple started a restaurant a long time ago that serves turkey dinners and other turkey dishes 365 days a year. The man that is the owner cooks his turkeys breast down until the last half hour and then flips it over (by it's hind legs! Opps that was my Crocodile Hunter coming out) so the top will brown. This keeps all the meat moist and so good. The family, even my young non-turkey liker, said it was so moist and good.
It was the most moist turkey we have ever had!
So next time you are going to cook the large bird try this out I think you will be pleasantly surprised. Hugs, Bobbi Jo

Cheesy Broccoli Soup

Cheesy Broccoli Soup
2 Tbsp. butter
1/4 cup chopped onion
2 Tbsp. flour
2 1/2 cups milk
1 lb. Velveeta Cheese or you can use regular cheddar or low fat cheddar, chopped into 1-1/2" cubes
1 pkg (10-16oz. depending on how much broccoli you want int he soup) frozen broccoli, thawed and drained
1/8tsp. pepper
1 tsp. marjoram
1/4 tsp. Adobo

Melt butter over medium heat in a large saucepan (6 qt. is good) on stove-top. Add onion and saute until tender. Add flour, stirring constantly for 1 minute over medium heat.
Add milk, stirring constantly. Bring to a gentle boil and reduce heat to medium-low. Simmer 1 minute. Add all remaining ingredients and cook until cheese is melted and soup is heated through. YUMMY!! Nice and filling with crusty bread or serve in a bread bowl.
Family of Forks had to use spoons for this one but still voted by fork with only 4 of us eating tonight the vote was unanimous

Four out of four loved this soup. Great comfort soup!
I know I haven't posted in a while I have been seeing so many other wonderful FOOD blogs that I haven't felt the need to. I guess I should be better at this.

Geniet van uw voedsel, Bobbi Jo

Buttermilk Pie

This recipe is from Tina's beautiful blog at Cherry Hill Cottage. This pie is so yummy!
This buttermilk pie recipe has been a Tina's family favorite~ the recipe is over 50 years old.

Buttermilk Pie~

1/2 cup flour

3 3/4 cup sugar (yes this is right~ its a lot of sugar) ; - )

1 teaspoon salt

6 eggs

1 cup melted butter

1 cup buttermilk

1 teaspoon vanilla

Mix well~ pour into unbaked pie shells. Bake at 350 for 30 to 40 minutes. Makes two pies.

The family enjoyed this pie. Even the pickiest of the forks enjoyed the great comfort of this pies taste.

Geniet van uw voedsel Bobbi Jo

Chicken Tetrazzini -Great for using food storage supplies

This is so easy and so yummy! It can be used as part of your plan for rotation of your food storage. If you would like the changes leave me a comment and I will be glad to let you know what to use.
Ingredients needed:
1+ lbs boneless chicken breast tenders
12 oz. thing spaghetti noodles, cooked
1 10-3/4 cream of mushroom soup
1/2 cup shredded Parmesan cheese
1 3/4 cup sour cream
4 oz. sliced mushrooms, drained
1 small onion, chopped up and saute'
Salt and pepper to taste
Cooking Spray

Directions:
Cook chicken and dice in small pieces. combine chicken, cooked noodles, soup, Parmesan cheese, sour cream, and mushrooms in large bowl. Place in sprayed 13 X 9. Bake *350 for 30 min. Sprinkle w/ grated Parmesan for last 5 min.
Serve with hot peas and hot rolls.

This was loved by the family. There was one serving left over and Son in love took it to work for lunch today. I will be making this one again. It isn't strong tasting but just right.

Geniet van uw voedsel Bobbi Jo

Family Favorite Meatloaf

1 ½ lb. extra lean ground beef

1 egg

1 cup milk

1 cup Italian bread crumbs

½ tsp. salt, garlic powder, onion powder

1 chopped onion

Separate bowl

2 T. brown sugar, 2 T. mustard, 2 1/3 cup ketchup

Directions:

Mix beef, egg, milk, bread crumbs, salt, garlic, onion powder and onion. Shape into two small loaves in a 9 X 13 pan.

Mix brown sugar, mustard, ketchup. Pour over meatloaf.

Bake *350 for 45-55 min.

Yields 8 servings
Family loved this one better than any of my other meat loaves.

Geniet van uw voedsel, Bobbi Jo