Monday, January 24, 2011

Chicken and Corn Chowder (pressure cooker and stovetop directions)

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My mom always made this when I was growing up.  Love it.  My son said, I don't know what you are cooking mom, but it smells amazing.  I even got a status update on my "refrigerator facebook page" from one of the stray teenagers that comes over here....

I made this yesterday for the game (recipe below), my pressure cooker but the recipe IS for stove top.  I didn't have cream corn so I took corn and put it in the food processor for a few zaps with a tiny bit of milk.  It was really good.  I also added chicken thighs.
For the pressure cooker, cook chicken in water, for 35 mins, shred, add corn and veggies listed, cook 5 mins, then open and add the rivvels doubled the recipe, everyone wants the rivvels.. and eggs (I added extra hard boiled eggs, love it).  Turn onto veggie setting with just the glass lid on it, bring to a boil, and change it over to keep warm.

 I added about 5 cups of corn because I opened a giant restaurant can the day before and had to get rid of it.

My sisters and I were all sitting in my mom's kitchen and chatting about her old cookbook and my older sister said, she gets it when mom is gone because she is the oldest...I showed them, I went home and bought it on ebay for over 50 bucks..some of them were going as high as 200.00 for this edition.

Chicken and Corn Chowder
    From Betty Crocker 1960s cookbook
A Pennsylvania Dutch recipe obtained for us by Normal E Dewes.

neck, wings, back and giblets of hen
1½ qt boiling water
1 onion sliced
3 stalks of celery with leaves, finely chopped
1 carrot diced
1 T salt
1 can cream style corn
2 hard cooked eggs chopped fine
Egg Rivvels (recipe follows)

Place pieces of chicken in a large kettle with water, onion, celery, carrot and salt.  Cover and simmer until tender, about 1½ hours.  Slip meat from bones, cut up fine and return to broth.  Add corn and simmer 10 min.  Add eggs.  Drop egg rivvels into soup; simmer 10 min  (6 servings)

Egg Rivvels
Sift together 1 c sifted gold medal flour and ¼ tsp salt.  Mix in egg in with fork, until mixture looks like corn meal.  Drop spoonfuls  into hot soup.

PS  I never sift... I just use a whisk and  go thru the flour for a min with the works the same as sifting.

Sunday, January 23, 2011

Buffalo Chicken Barbq

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I guess I never put this on my and easy way for the game.

Buffalo Chicken Barbq

4 lb boneless turkey/chicken breast cooked and shredded (you can use any shredded chicken or turkey, I put mine in the food processor to chop it fine)
2 sticks of butter Melted
2 bottles of Louisiana hot sauce (may need more)
½ c water
4 T minced garlic

I usually double this and put it all in the crock pot….

Serve with bleu cheese on the side for those who like it to add a dollop…..

Serve it on hamburger buns…..mmmmm…I am gonna eat some now. Lol

oh, and serve some coleslaw on the side to either eat with it or on it!

Friday, January 21, 2011

Fivebucks Breakfast Wrap my version

   I love love love friend and I call it Fivebucks, everything there costs about five bucks.  We are addicted so I can't help myself.

   I get their Spinach, Roasted Tomato, Feta & Egg Wrap because it's low cal and so darn yummy. On days I can't get there, I crave this thing!  So I made my own version...with what I have to work with anyway.

Having chickens, I eat wayyy to many eggs in a weeks time, so I am sticking to using egg whites only here, you can use the whole egg if you chose.

I start off with canned tomatoes in a drizzle of oil in my cast iron pan (hey, this is all I got to work with, and it works).  Your goal here is to cook them, letting as much water cook out as possible.  Don't want a soggy wrap.  Preheat the oven while to 400°F.  I just prefer it baked a bit after I make them to crisp up the wrap a little. 

Add some frozen spinach to it.  Again, cook as much water out as you can before you move on. 

While its cooking out, separate your eggs. Here I am making two wraps so I am using four egg whites. I'm always drowning in eggs, as my chickens are good layers, even through the winter, so I don't mind throwing the egg yolks away, but some days I cook them off for the dog after I am done using the fry pan. Toss in some spices.  Oregano, whatever you like. 
I dribble in a few T of water into my egg whites to fluff them up a bit.

Pour the egg whites into the fry pan and cook them until done.  Throw in some feta cheese now.  However much you want.  This pic looks awful but it smells and tastes so damn good. I promise. 

While that cooks, nuke a wrap for 30 secs, and then spread some garden vegetable cream cheese onto it. The less you use, the lower the cals..but you gotta have some! 

Okay I went overboard..I'm a hog! lol. 

Load the wrap with your egg concoction.  Fold the bottom up, wrap the sides and wrap in foil so it stays wrapped.  

Put it in the oven and bake for 3 mins, open the wrap and it should stay in the wrapped position now.  Let it bake another 3 mins or so...however ya like it. 
The extra one I made, I wrapped in deli paper and put in the frige to heat up for someone to heat up when they wake up, unless I get my hands on it first. 

I can eat something once or twice and pretty much tell what is in  it to clone it, but I have most of this guys cookbooks.  I am a cookbook husband can't understand why I have them, I only read them and then never follow the directions on a recipe anyway.

Wednesday, January 19, 2011

Chocolate Chip Banana Pecan Cookies

My son made these tonight...Yum.  We improvised on a recipe...because he can't follow directions, just like his mom!  

Chocolate Chip Banana Pecan Cookies

Recipe by Brian Dillman

½ cup butter
½ cup shortening
¾ cup firmly packed brown sugar
¾ cup granulated sugar
2 large eggs
1 (3.4 oz) package instant banana pudding mix
1 T vanilla extract

2¼ cups all purpose flour
1 T baking soda
1 tsp cinnamon
½ tsp  nutmeg
½ tsp salt
1 (12 oz) package chocolate chips
1½ cups chopped pecans
1 cup dehydrated marshmallows (like that comes in instant cocoa)

Beat shortening and butter until creamy.  Add sugars and beat well.  Add eggs and beat until blended.  Add pudding mix and vanilla and beat until blended. 

Combine flour, baking soda, cinnamon, nutmeg and salt. whisk together (I never sift, I'm too lazy to do that). 

Add flour to butter mixture in mixer until blended.

Stir in chocolate chips, pecans and marshmallows.

Use cookie scoop to drop onto stone or baking pan. 

Bake at 375° for 10-12 mins.  Let set on baking pan for two mins and then move to cooling rack and let cool.  

Wednesday, January 12, 2011


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This hummus below I added other spices. You can experiment and make it as you wish. Roasted red peppers are great in it, crushed red pepper, some people even put spinach in their's. 
The recipe below is just for a basic hummus. The sky is the limit. 


1/4 cup of fresh parsley (or 1 T dry)
1 teaspoon orange or lemon zest
1 teaspoon kosher salt
Four cloves garlic
One jalapeno
Four cans of chickpeas drained (15.5 ounces each)
1/4 cup tahini
1/3 cup water
1 teaspoon ground cumin
Quarter cup olive oil or avocado oil

In food processor combine parsley lemon zest salt garlic and jalapeno. Process for 6 to 10 seconds. Scrape sides of bowl and repeat. 
Add remaining ingredients and process until smooth about one minute. Scrape sides of bowl and process again. 

Enjoy on pita chips or veggies or whatever you like your hummus on. It's also delicious bread on a tortilla as a veggie wrap spread. 

Wednesday, January 5, 2011

Collard Green and Black Eyed Pea Soup ~pressure cooker alert!

I made this in the pressure cooker for New Years and it was so good, I had to add it to my recipe section so I can make it again.  Make this, doesn't matter that its healthy, its delicious!  Do it!
I used dried beans, put them in the pressure cooker in the morning and cooked them,drained them and added everything else,  I made the mirepoix seperate and threw that in also at this stage...cooked it in my pressure cooker on the veggie setting for five minutes and it was done!
Mirepoix in the works
I still have fresh thyme and some other herbs growing in my Dec after snow! 

The bread is really good too, but if you are dieting, skip it, its a lot of calories..We've been eating the bread nightly as a tv snack...yikes!  At last I am working out!

Collard Green & Black-Eyed Pea Soup
From EatingWell:  January/February 2008Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There's no need for loads of ham or salt pork—just a small amount of bacon gives it a wonderful smoky flavor. You can skip the bacon and substitute vegetable broth for chicken broth for a great vegetarian dish.
6 servings, about 1 1/3 cups each Active Time: 45 minutes | Total Time: 45 minutes


  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 1 large carrot, sliced
  • 1 stalk celery, sliced
  • 5 cloves garlic, (4 sliced and 1 whole), divided
  • 1 sprig fresh thyme
  • 1/4 teaspoon crushed red pepper, or to taste
  • 4 cups reduced-sodium chicken broth
  • 1 15-ounce can diced tomatoes
  • 5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
  • 1 15-ounce can black-eyed peas, rinsed
  • 6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
  • 6 tablespoons shredded Gruyère or Swiss cheese
  • 2 slices cooked bacon, finely chopped


  1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
  2. Position rack in upper third of oven; preheat broiler.
  3. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.


Per serving : 192 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 13 mg Cholesterol; 23 g Carbohydrates; 12 g Protein; 5 g Fiber; 518 mg Sodium; 253 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1/2 medium-fat meat, 1/2 fat


Hot Stuff Honey Cheeseball

Visit Sue Bee Honey's site

Sue Bee's Hot Stuff Honey Cheeseball



1/4 cup Sue Bee Honey
2 packages (8 ounces) cream cheese
1 package (8 ounces) sharp cheddar cheese, shredded
8 slices bacon, cooked and crumbled
4-6 green onions, chopped
1 can (4.5 ounces) diced jalapeno peppers


  1. Mix all ingredients in bowl and roll into ball.
  2. Refrigerate overnight. Serve with your favorite crackers.