Happy Halloween! I came across this recipe several years ago and I look forward to pumpkin season every year just to make Jack O' Lantern Stew. This is such a fun and hearty recipe. It makes a great center piece for a Halloween party or just a great meal for a cool fall night. Enjoy!
Jack O' Lantern Stew
Original Recipe found on www.foodnetwork.com
Adapted by Rins Recipes
Ingredients
1 (9-12 inch) pumpkin
1 large onion, chopped
1 green pepper, cored and diced
1 red pepper, cored and diced
4 medium carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
1 pound ground chicken or turkey
2 cups cooked rice (instant is okay)
1 large can diced tomatoes
1 large can tomato soup
Directions
Preheat the oven to 350 degrees F.
Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well and oil the outside of the pumpkin with olive oil. Bake the pumpkin shell for 30 minutes. (I find it easier to handle the pumpkin if you place it on a cookie sheet)
While the shell is baking; saute the onion, green and red peppers, carrots, celery and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. In the same pan, brown the ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to allow the flavors to blend together.
Remove the pumpkin from the oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place mixture into the pumpkin. Put back in the oven for 20 minutes. Serve on a platter.
Note: If you are short on time, you can always forgo the face carving; or if you are really short on time, you can forgo the pumpkin. Without the pumpkin, you will need to heat through the soup and tomatoes upon adding them to the meat mixture. You lose a little bit of flavor by not baking it in the pumpkin, but it is still fantastic. This recipe will yield about 6-8 servings.
Tuesday, October 25, 2011
Tuesday, October 18, 2011
Easy Chicken Pot Pie
By request I have been asked to post my chicken pot pie recipe and it is so easy! This recipe is so good on a cold day and is good comfort food.
Chicken Pot Pie
Recipe by Rins Recipes
Ingredients
2-3 cups cooked chunky or shredded chicken (I use left over chicken from a baked whole chicken)
1 can cream of chicken soup
1 1/2 cups of frozen mixed vegetables
Salt and Pepper as desired
2 - 9" pie crust (I use the pre-made Pillsbury Pie Crust)
Directions
In a medium sized bowl mix chicken, cream of chicken soup, vegetables, salt and pepper.
In a pie plate roll out one 9" pie crust, place chicken mixture into the pie crust. Lay the other 9" pie crust on top and seal the edges. Place in the oven at 425 degrees F for 35 minutes. Enjoy!
Note: I usually use left over chicken from a whole baked chicken as I think it adds great flavor to the recipe, depending on what you use for spices in your baked chicken. I have, however, used 3 boneless chicken breasts, parboiled them, and then shredded them, which works just as well.
Chicken Pot Pie
Recipe by Rins Recipes
Ingredients
2-3 cups cooked chunky or shredded chicken (I use left over chicken from a baked whole chicken)
1 can cream of chicken soup
1 1/2 cups of frozen mixed vegetables
Salt and Pepper as desired
2 - 9" pie crust (I use the pre-made Pillsbury Pie Crust)
Directions
In a medium sized bowl mix chicken, cream of chicken soup, vegetables, salt and pepper.
In a pie plate roll out one 9" pie crust, place chicken mixture into the pie crust. Lay the other 9" pie crust on top and seal the edges. Place in the oven at 425 degrees F for 35 minutes. Enjoy!
Note: I usually use left over chicken from a whole baked chicken as I think it adds great flavor to the recipe, depending on what you use for spices in your baked chicken. I have, however, used 3 boneless chicken breasts, parboiled them, and then shredded them, which works just as well.
Friday, October 14, 2011
Crunchy Apple Crisp
In honor of National Dessert Day and in honor of the great fall season, I am posting one of my favorite fall desserts! I feel like fall is the start of dessert season. Through out the spring and summer, I am not much of a dessert fan (ok maybe ice cream), but come fall and winter, bring on the sweets! I have been making this apple crisp recipe for several years now, and I have tried a few others, but still come back to this one as being my favorite. Even my husband, who dislikes cooked fruit in any form, loves this apple crisp and I hope you will too!
Crunchy Apple Crisp
Original recipe by Author Unknown
Adapted by Rins Recipes
Ingredients
1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup butter or margarine
4 cups apples (peeled, cored and sliced)
1 1/2 tsp cinnamon
1 cup sugar
2 tbls cornstarch
1 cup water
1 tsp vanilla
Directions
In a medium sized bowl combine the flour, rolled oats, and brown sugar. Cut in the butter into this mixture until it becomes crumbly. Press half of this mixture into a 2 1/2 qt baking dish and then cover with the apples. Sprinkle the cinnamon evenly over the top of the apples.
In a small sauce pan, combine the sugar, cornstarch, water and vanilla. Cook over medium heat and stir consistently until sugar syrup is thick and clear. Pour evenly over the top of the apples. Sprinkle the rest of the remaining mixture from above on the apples. Place in the oven at 350 degrees F for 35-40 minutes, until topping is a nice golden brown.
Serve by itself or with your favorite ice cream! Enjoy!
Crunchy Apple Crisp
Original recipe by Author Unknown
Adapted by Rins Recipes
Ingredients
1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup butter or margarine
4 cups apples (peeled, cored and sliced)
1 1/2 tsp cinnamon
1 cup sugar
2 tbls cornstarch
1 cup water
1 tsp vanilla
Directions
In a medium sized bowl combine the flour, rolled oats, and brown sugar. Cut in the butter into this mixture until it becomes crumbly. Press half of this mixture into a 2 1/2 qt baking dish and then cover with the apples. Sprinkle the cinnamon evenly over the top of the apples.
In a small sauce pan, combine the sugar, cornstarch, water and vanilla. Cook over medium heat and stir consistently until sugar syrup is thick and clear. Pour evenly over the top of the apples. Sprinkle the rest of the remaining mixture from above on the apples. Place in the oven at 350 degrees F for 35-40 minutes, until topping is a nice golden brown.
Serve by itself or with your favorite ice cream! Enjoy!
Sunday, October 9, 2011
Barbecue Chicken Quesadilla
Fall is upon us and it is one of my favorite seasons. Fall means fairs, apple picking, changing fall colors, pumpkins, Halloween and football! I love to make a lot of finger foods for us to snack on during the day while watching football. One of our favorite finger foods to eat while watching football is quesadillas. This meal is fun, quick and easy! Enjoy!
Barbecue Chicken Quesadilla
Recipe by Rins Recipes
Ingredients
1 tbsp olive oil
1lb chicken (sliced into thin strips)
1 small onion (cut in half and sliced)
1pkg fajitas seasoning
1/4 cup water
3/4 cup barbecue sauce
1 pkg of 8 flour tortillas (Burrito size)
4 cups shredded mexican cheese
Salsa and Sour Cream (garnish)
Directions
In medium size pan heat olive oil and place chicken in the pan. Cook chicken through. While chicken is cooking, slice the onion in half and then into thin slices. Add onion, fajitas seasoning, water and 1/2 cup of barbecue sauce to the chicken and turn heat down onto medium low for 5 minutes. Remove from heat.
Preheat oven to 400 degrees F. On a plate, place one tortilla and sprinkle with mexican cheese. Place chicken mixture on top, pour a little more barbecue sauce over the top and sprinkle more cheese. Cover with another tortilla. Repeat with other tortillas. Yields 4 quesadillas.
Place tortillas on baking pan and place in the oven for 5-10 minutes, until cheese is melted and tortillas are crispy. Can also use quesadilla maker (this is what I use). Cut into triangles and garnish with salsa and sour cream.
Barbecue Chicken Quesadilla
Recipe by Rins Recipes
Ingredients
1 tbsp olive oil
1lb chicken (sliced into thin strips)
1 small onion (cut in half and sliced)
1pkg fajitas seasoning
1/4 cup water
3/4 cup barbecue sauce
1 pkg of 8 flour tortillas (Burrito size)
4 cups shredded mexican cheese
Salsa and Sour Cream (garnish)
Directions
In medium size pan heat olive oil and place chicken in the pan. Cook chicken through. While chicken is cooking, slice the onion in half and then into thin slices. Add onion, fajitas seasoning, water and 1/2 cup of barbecue sauce to the chicken and turn heat down onto medium low for 5 minutes. Remove from heat.
Preheat oven to 400 degrees F. On a plate, place one tortilla and sprinkle with mexican cheese. Place chicken mixture on top, pour a little more barbecue sauce over the top and sprinkle more cheese. Cover with another tortilla. Repeat with other tortillas. Yields 4 quesadillas.
Place tortillas on baking pan and place in the oven for 5-10 minutes, until cheese is melted and tortillas are crispy. Can also use quesadilla maker (this is what I use). Cut into triangles and garnish with salsa and sour cream.
Tuesday, October 4, 2011
Zucchini Casserole
It seems like every year, all my friends and family have an over abundance of zucchini growing in their gardens and everyone is always asking, "What am I going to do with all this zucchini?". So here is a recipe for those of you who still may have one or two left over zucchini's from this years harvest and are wondering what to do with them.
Zucchini Casserole
Recipe found on http://www.cooks.com/
Adapted by Rins Recipes
Ingredients
4 cups zucchini, peeled and cut into 1 inch cubes ( you can be generous with the 4 cups)
1 stick butter or margarine
1 small to medium onion, chopped
1 cup shredded carrots
1 can cream of chicken soup
1 cup (8 oz) of sour cream
1 box of seasoned croutons
Directions
Boil zucchini or place in microwave safe bowl and steam until tender, drain (if using zucchini you had frozen, just thaw it and drain very well). In a large pan, melt butter. Add carrots and onion and saute until tender.
Remove from heat and stir in sour cream and soup. Stir in the drained zucchini and half of the croutons and mix until croutons are coated. Pour into the butter 3 quart baking dish ( I have used a 2 1/2 quart casserole dish and it works just fine).
Top evenly with remaining croutons, cover with foil and bake at 350 degrees F for 35-40 minutes.
This makes a great side dish served with chicken or you can serve it by itself. Enjoy!
Zucchini Casserole
Recipe found on http://www.cooks.com/
Adapted by Rins Recipes
Ingredients
4 cups zucchini, peeled and cut into 1 inch cubes ( you can be generous with the 4 cups)
1 stick butter or margarine
1 small to medium onion, chopped
1 cup shredded carrots
1 can cream of chicken soup
1 cup (8 oz) of sour cream
1 box of seasoned croutons
Directions
Boil zucchini or place in microwave safe bowl and steam until tender, drain (if using zucchini you had frozen, just thaw it and drain very well). In a large pan, melt butter. Add carrots and onion and saute until tender.
Remove from heat and stir in sour cream and soup. Stir in the drained zucchini and half of the croutons and mix until croutons are coated. Pour into the butter 3 quart baking dish ( I have used a 2 1/2 quart casserole dish and it works just fine).
Top evenly with remaining croutons, cover with foil and bake at 350 degrees F for 35-40 minutes.
This makes a great side dish served with chicken or you can serve it by itself. Enjoy!
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