Author Archives: dixieskitchen

Nov10

Grilled Bacony, Cheesy Chicken

Posted on by
Standard

ranchstylechicken

Grilled Bacony, Cheesy Chicken

So, so good!  Serve with baked potatoes and a salad.  Or make a delicious sandwich.

  • 6 whole boneless, skinless chicken breasts
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • Juice of 1 lemon
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 lb. thick-cut bacon, sliced in half and fried until chewy
  • 3 tablespoons reserved bacon grease
  • 2 cups grated sharp Cheddar cheese, or to taste

With a very sharp knife, cut the chicken breasts in half down the middle.  This will result in 2 chicken breast pieces that are thinner and more uniform in size.

In a large bowl, combine the honey, Dijon mustard, lemon juice, paprika and salt.  Stir to combine.

Add the chicken to the marinade and toss to coat.  Cover the bowl with plastic wrap and marinate in the fridge for 2 to 4 hours.

When you’re ready to cook the chicken, remove it from the marinade and grill it over medium-high heat, 3 to 4 minutes per side.  Brush a little bacon grease on the chicken before placing it on the grill.  (Or you can saute them in a skillet over medium-high heat if you prefer.)

When a couple of minutes of grilling time are left, lay 2 pieces of bacon onto each chicken breast.  Top with some grated Cheddar and allow it to melt on the grill.  (If you need to remove the chicken, you can finish melting the cheese under the broiler.)

Serves 8 to 12.

“Christ, the Rock, is our sure hope.”

Filed under Poultry | Comments Off on Grilled Bacony, Cheesy Chicken
Nov10

Red Beans and Rice Soup

Posted on by
Standard

 

redbeansandricesoup

Red Beans and Rice Soup

This is a super fast soup to make using canned beans.  You can make it as spicy as you like.

  • 12 oz. kielbasa, coarsely chopped (I use all-natural.)
  • 1 onion, minced
  • 1 celery rib, minced
  • 1 green bell pepper, minced
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 tablespoon Cajun seasoning (I used McCormick Creole seasoning which was mildly spicy.)
  • 6 cups low-sodium chicken broth
  • 2 cans red kidney beans, rinsed
  • 2 cups cooked rice

Cook first four ingredients in vegetable oil in Dutch oven over medium-high heat until lightly browned, 5 to 7 minutes.

Add garlic and seasoning and cook for 30 seconds.

Add chicken broth, beans and rice and simmer for 5 minutes.  Season with salt and pepper to taste.

Serves 6.

“We disarm the power of money by giving it away.”

Nov10

Scalloped Potatoes and Ham In A Hurry

Posted on by
Standard

scallopedpotatoesandhaminahurry

Scalloped Potatoes and Ham In A Hurry

These are so good!  You may leave the ham out if you want.  And you can use other flavors of Boursin if you like.

  • 1 (24 oz.) package frozen sliced potatoes (I used sliced potatoes from the refrigerated section.)
  • 1 cup ham, cubed
  • 1 (5.2 oz.) package Boursin Garlic and Fine Herbs cheese
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 oz. Cheddar cheese (or anything you desire)

Heat oven to 450 degrees.  Microwave potatoes in covered bowl until just tender, about 5 minutes.  Drain potatoes in colander; set aside.

Wipe bowl dry, add Boursin, broth, and cream and microwave until cheese is melted, about 1 minute.  Whisk until Boursin mixture is smooth, then add drained potatoes and ham and toss to coat.

Transfer potato mixture to 8-inch square baking dish and sprinkle with Cheddar cheese.  Cover dish with aluminum foil and bake for 15 minutes.  Remove foil and continue to bake until bubbling and golden brown, about 10 minutes longer.

Serves 4 to 6.

“To stand up to any challenge, spend time on your knees.”

Filed under Casseroles, Pork | Comments Off on Scalloped Potatoes and Ham In A Hurry
Nov10

Salmon Loaf

Posted on by
Standard

salmonloaf

Salmon Loaf

I used red salmon for this but you can use pink if you like.  It makes delicious sandwiches if you have any leftover.  I might make a double recipe next time just for sandwiches later.

  • 1 (14.75 oz.) can salmon
  • 2 cups soft bread crumbs
  • 1/3 cup onion, finely minced
  • 1/4 cup milk
  • 2 eggs
  • 2 teaspoons dried parsley
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • Dash of pepper

Drain salmon, reserving 2 tablespoons liquid.  Combine all ingredients including 2 tablespoons liquid.  Place in a well-greased loaf pan or an 8-in baking pan.  Bake at 350 degrees for 45 minutes.

Makes 4 servings.

“God’s unchanging nature is our security during seasons of change.”

Filed under Seafood | Comments Off on Salmon Loaf
Oct7

Beef and Broccoli Stir-Fry

Posted on by
Standard

beefandbroccolistirfry2

Beef and Broccoli Stir-Fry

Very easy and delicious!  You may substitute chicken if you like.  Serve over rice.

  • 1/3 cup oyster sauce
  • 2 teaspoons sesame oil
  • 1/3 cup sherry
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 3/4 lb. beef round steak, cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil, plus more if needed
  • 1 thin slice fresh ginger root
  • 1 clove garlic, peeled and smashed
  • 1 lb. broccoli, cut into florets

Whisk together oyster sauce, sesame oil, sherry, soy sauce, sugar and cornstarch in a bowl, and stir until the sugar has dissolved.  Place steak pieces into a shallow bowl, pour oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic.  Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard.  Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes.  Remove the broccoli from the wok, and set aside.

Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is not longer pink, about 5 minutes.  Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Serves 4.

“Trusting God’s faithfulness dispels our fearfulness.”

Filed under Beef, Stir-Fry | Comments Off on Beef and Broccoli Stir-Fry
Oct7

Hamburger Goulash

Posted on by
Standard

hungariangoulash

Hamburger Goulash

This is a quick and easy meal to make.  I think I have made this since the day I got married almost 54 years ago.  It is total comfort food!  Sprinkle some cheese on top if you like, but I like mine without.  Serve with green beans or a salad.

  • 2 lbs. lean ground beef
  • 1 cup diced onion
  • 1 clove garlic, minced
  • 1 1/2 teaspoons salt
  • 1 tablespoon paprika
  • 1 (15-oz.) can tomato sauce
  • 1 (14.5-oz.) can diced tomatoes
  • 8 oz. small shell macaroni, cooked
  • Shredded cheddar cheese, if desired

Brown ground beef, onion and garlic until no longer pink and onion is translucent.  Stir in salt and paprika.

Add tomato sauce and diced tomatoes and simmer while cooking pasta.  Add pasta and serve.

Serves 6 to 8.  (If you’re lucky.  You might need to double this recipe.)

“Fly the flag of Christ’s presence to show that the King is in residence in your life.”

 

 

 

Filed under Beef, Pasta | Comments Off on Hamburger Goulash
Sep28

Apple Salad with Lemon Poppy Seed Dressing

Posted on by
Standard

fruitsaladwithlemonpoppyseeddressing

Apple Salad with Lemon Poppy Seed Dressing

This is a wonderful salad to serve in the fall when the apples are ready.  It is so light and refreshing!  Of course, you could serve this any time of the year.

  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 2 teaspoons diced onion
  • 1 teaspoon Dijon-style prepared mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seeds
  • 3 heads romaine hearts, torn into bite-size pieces
  • 4 oz. shredded Swiss cheese
  • 1 cup cashews
  • 1/4 cup dried cranberries
  • 2  apples, peeled, cored and diced

In blender or food processor, combine sugar, lemon juice, onion, mustard and salt.  Process until well blended.  With machine still running, add oil in a slow, steady stream until mixture is thick and smooth.  Add poppy seeds, and process just a few seconds more to mix.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, and apples.  Pour dressing over salad just before serving, and toss to coat.  (I didn’t use all the dressing.  But it depends on how much you like.  I like light dressing on mine.)

“Giving freely honors the Lord, helps others, and blesses us.”

 

Sep28

Beef Pot Roast

Posted on by
Standard

beefpotroast

Beef Pot Roast

This is one of my family’s favorite meals.  I have made it in the slow cooker and in a slow oven, but the slow oven is the most tender and moist meat.  And my favorite way to fix it.

  • 3 to 4-lb. chuck or rump pot roast

Preheat oven to 300 degrees.

Roll in flour; season with salt and pepper; brown on all sides in hot fat (I used bacon grease) in a large dutch oven.

Add 1/2 cup water.  Cover and cook slowly for 2 1/2 to 3 hours or until tender, adding more water if needed.

If desired, add potatoes and carrots the last 45 minutes.

Make gravy with the pan juices and a slurry of flour and water.  Season to taste.

Makes 6 to 8 servings.

“God often uses bitter experiences to make us better.”

 

Filed under Beef | Comments Off on Beef Pot Roast
Sep18

Peach Muffins

Posted on by
Standard

peachmuffins

Peach Muffins

When peaches are in season, buy up on them and freeze them (see note on freezing them).  You can bake these delicious muffins any time of the year.

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 1 cup buttermilk
  • 5 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups peeled, cubed (1/2″ cubes) fresh or unthawed frozen peaches
  • Turbinado sugar

Position rack in lower third of the oven and preheat oven to 350 degrees.  Lightly spray 12 muffin cups with vegetable oil spray or line with paper liners.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and sugar.

In another bowl, whisk together buttermilk, oil, egg, and vanilla.  Pour wet ingredients over dry ingredients and mix just until combined.  Gently fold in the peaches, using as few strokes as possible, be careful not to overmix.

With a large ice cream scoop or spoon, scoop batter into the prepared muffin cups.  Sprinkle tops with turbinado sugar.

Bake for 25 to 30 minutes, until muffins are golden brown.  The tops should be firm to the touch and a toothpick inserted in center of muffin should come out clean.  Remove from oven and let cool for 10 minutes.

Turn muffins out of the pan and enjoy warm or at room temperature.  (The muffins can be stored in an airtight container for up to 2 days.)

(Freezing peaches:  Peel and slice peaches.  Lay flat on a cookie sheet and flash freeze.  When frozen, remove from pan and put into a plastic bag and keep in the freezer for later use.)

“Greater love has no one than this; to lay down one’s life for one’s friends.”

 

Sep18

Blueberry Muffins

Posted on by
Standard

blueberrymuffins

Blueberry Muffins

I love Panera Bread’s blueberry muffins.  So this is my Copycat recipe of it.

  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups frozen blueberries (or fresh)
  • Turbinado sugar

Preheat oven to 375 degrees.  Grease a 12-cup muffin pan or line with paper liners.

Whisk the egg in a medium bowl until pale and evenly combined, about 30 seconds.  Add the vanilla and sugar and whisk vigorously until thick, about 30 seconds.  Slowly whisk in the melted butter, add the buttermilk and whisk until combined.

Reserve 1 tablespoon of the flour.  Whisk together the remaining flour, baking powder, and salt in a large bowl.  Using a rubber spatula, gently fold in the egg mixture until just combined.  Toss the blueberries with the reserved flour and fold into the batter until just combined.

Divide the batter among the muffin cups and sprinkle a little turbinado sugar on top.  Bake until light golden brown and a toothpick inserted into the center of muffin comes out clean.  Bake for 22 to 28 minutes, rotating the pan halfway through the baking.  Cool muffins in pan for 10 minutes and then turn out on a wire rack to cool.  Serve warm or room temperature.  (They can be stored in an airtight container for up to 3 days.)

“Greater love has no one than this: to lay down one’s life for one’s friends.”