First Time Mommy and Son: Bubbles!

Thursday, July 2, 2009

Bubbles!

Daniel loves blowing bubbles. I am just crazy enough of a Mama to let him do it in the house. We got him some new bubbles the other day and this is now a nightly ritual.....

Not only does he like to catch the bubbles, he likes to dip the wand and try on his own.....

This is my favorite shot :

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MOMMY'S KITCHEN CORNER

Mommy will be trying new recipes in this new year, and if they are a winner for the family, the recipe will end up here!

Sunday 1/6:

Sour Cream Chicken Enchiladas

These were easy to make and Randall loved them. I thought they were yummy too!

2 cooked chicken breasts, cubed or shredded
1/2 red onion, finely chopped
1 16oz container of Sour Cream
1 can cream of mushroom soup
2 cans green chilles
2 c. shredded cheese, 1/2 mozzarella, 1/2 cheddar
6-8 flour tortillas

Mix all ingredients, spray a casserole dish, spread a thin layer of mix, then spoon approximately 2 Tbsp of mixture into tortilla, roll and place seam side down in dish. Fill dish with tortilla rolls and spoon any remaining mix over whole dish and top with additional cheese. Bake at 350 for 1 hour, covered for the first 45 min, uncovered for the last 15.

Monday 1/7:

Kelly's Apple Cinnamon Pork Chops

Another winner! I only made 4 chops and used 3 onions and 3 apples, but other than that, I followed it to a "t"

6 pork chops salt and pepper to taste
4 apples, cored but not peeled
4 medium onions, sliced
1/2 cup brown sugar, packed
2 teaspoons cinnamon
1 tablespoon butter
juice of one lemon
1/4 cup water

1. Brown chops in heated, greased skillet. Add seasoning. Arrange a bed of chopped, unpeeled apples and sliced onions in a deep casserole dish.
2. Sprinkle with 1/2 the brown sugar and cinnamon, mixed. Place chops on apple-onion mix. Dot with butter. Mix lemon juice and water and pour over chops. Cover and bake in a 325 degree oven for 1 hour, uncovering for the last 10 minutes.

Tuesday January 15, 2008:

I made one of these at my Mom's to leave for company and then came home and made one for us. Randall LOVED it! I used canned chicken on the one at home and wasn't crazy about it, then tried some of the leftovers at Mom's the next day that I made with the cooked shredded chicken - like night and day! A true winner!

Lisa's Cheesy Fondue Chicken Casserole

1 1/2 cups Ritz crackers, crushed
1/2 cup butter (separated into two 4 Tblspn portions)
Boneless chicken, cooked and shredded (The chicken MUST be shredded. If you chop or cube it, it won't taste as good and the texture won't be right.
3 Tblspns flour
1 1/2 cups milk
2 cups shredded cheddar

Melt 4 Tblspns of butter. Mix with cracker crumbs. Put one cup of the crumb mixture into a casserole dish (I use a 2 qt). Place cooked, shredded chicken on crumbs.

In a saucepan, melt 4 Tblspns butter. Add flour. Stir until butter absorbs flour. Add milk and cheese. Cook on medium until thick. Stir constantly. It takes about 5 minutes to thicken up - It won't seem like it's thickening at first, but keep stirring, it will thicken to the consistency of a thick cheese fondue.

Pour over chicken.
Sprinkle remaining crumbs on top.
Bake 10-12 minutes at 450.
Keep checking so the crumbs don't burn!

Monday 1/21:

Potato Soup

This was sooo yummy and easy! Randall really liked it and he's not that big on soup! It orginally called for plain hasbrowns and 1/2 c chopped onion, so the O'Brien potatoes are a nice shortcut on an already easy recipe!

1 bag (28-30oz) Frozen O'Brien Hashbrowns
3 cans (2 2/3 c) Chicken Broth
1 can cream of chicken soup
1 8 oz brick cream cheese, softened

mix 1st three ingredients in a crock pot and cook on low for 5 hours.

mix in cream cheese and cook for another 30 minutes.

stir and enjoy!

Sunday 2/10

Tomatillo Chicken

I just HAD to buy tomatillos at the Farmers Market the weekend before, even though I had no idea what to do with them. Found a recipe, tweaked it for the ingredients I had and it was really good! A nice change of pace....

1 pound tomatillos
1 teaspoon ground chilli powder
adobo to taste
2 large green onions, white and green portions, chopped
1 pound boneless, skinless chicken breast halves
2 teaspoons olive oil
½ cup chicken broth
1 cup shredded cheese

Preparation:

1.Remove papery husks from tomatillos; rinse under cold water. Cut into quarters and set aside.

2.Sprinkle chilli pwoder and Adobo on both sides of chicken breasts. Heat a large nonstick skillet over medium-high heat. Add oil and chicken and cook for 3 minutes on each side until chicken is browned (the chicken will not be cooked through at this point).
3.Add reserved tomatillos, broth and onions and bring to a simmer. Cover and simmer 25 to 30 minutes, stirring occasionally, or until chicken is no longer pink in the center and tomatillos are tender.

Transfer chicken and tomatillo sauce to serving plates; garnish with cheese.

Monday 2/11

Chicken Stroganoff

This is the 2nd time I made this - it is wonderful! Totally scary to make the first time because with so little to it you think its not going to turn out, but its sooooo yummy!

4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

DIRECTIONS:
1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2.Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm

First Time Mommy and Son

Thursday, July 2, 2009

Bubbles!

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