Author Archives: dixieskitchen

Aug23

Submarine Sandwiches

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submarinesandwichesSubmarine Sandwiches

My grandkids are addicted to Subway, so my daughter started making these for them.  After one bite, they said they will never go back to Subway again.

  • French bread or Hoagie rolls, buttered
  • Lettuce, shredded
  • Hard salami slices
  • Tomatoes slices
  • Swiss cheese slices
  • Boiled ham slices
  • Provolone cheese slices

Sub Sauce

  • 4 tablespoons wine vinegar
  • 4 tablespoons vegetable oil
  • 1 teaspoon garlic salt

Assemble sandwiches and drizzle sub sauce over the top.

These are sooooo good!

“Light up your world with an act of kindness.”

Aug18

Delicious Salad

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delicioussaladDelicious Salad

I made this salad for the family one night when I made shrimp scampi over angel hair pasta, and everyone just loved it.

  • 3/4 cup canola oil
  • 1/3 cup lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, opt.
  • 2 bunches (1 lb. each) romaine, torn
  • 2 cups chopped tomatoes
  • 1 cup (4-oz.) shredded Swiss cheese
  • 3/4 cup slivered almonds, toasted, opt.
  • 1/2 cup grated Parmesan cheese
  • 8 bacon strips, cooked and crumbled (Add more if you like)
  • 1 cup Caesar salad croutons
  • Crazy salt

In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well.  Chill.

In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds, if desired, Parmesan cheese and bacon.  Shake on Crazy Salt to taste and toss again.

Shake dressing; pour over salad and toss.  Add croutons and serve immediately.  Add more Parmesan cheese, if desired.

This is supposed to serve 14 people, but mine served 7 people along with the rest of the meal.  You can see what was left in my bowl.

“Waiting tries our faith and so we wait in hope.”

 

 

 

Aug18

Black Bean and Corn Salsa

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blackbeanandcornsalsaBlack Bean and Corn Salsa

 

  • 3 tablespoons extra-virgin olive oil
  • 1 large ear corn, kernels removed (about 1 cup)
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, opt.
  • 2 medium tomatoes, seeded and cut into 1/4-inch pieces
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1/2 red bell pepper, seeded and chopped fine
  • 1 jalapeno pepper, seeded and minced (If you like it hotter, use a serrano chile)
  • 2 scallions, chopped fine
  • 1/2 cup crumbled queso fresco cheese, opt.  (Mexican farmer cheese)

Heat 1 tablespoon oil in medium skillet over medium-high heat until shimmering.  Add corn and cook until deep golden brown, about 4 minutes.  Add cumin and cayenne and cook until fragrant, about 30 seconds.  Transfer to large bowl.

Whisk remaining 2 tablespoons oil, lime juice, salt and pepper in small bowl.  Add to corn mixture along with tomatoes, beans, bell pepper, jalapeno pepper, scallions, and cheese.  Toss well and check seasoning.  Cover with plastic wrap and refrigerate several hours or overnight until flavor to meld.

Makes about 5 cups.

“Singing God’s praises will never go out of style.”

Aug9

Chicken Taco Soup

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chickentacosoupChicken Taco Soup

This is a slow cooker soup that is very easy, hearty and delicious!

  • 1 onion, chopped
  • 1 (16-oz.) can chili beans
  • 1 (16-oz.) can black beans
  • 1 (16-oz.) can whole kernel corn, drained
  • 1 (8-oz.) can tomato sauce
  • 1 (12 fluid oz.) can or bottle beer
  • 2 (10-oz.) cans diced tomatoes with green chilies, undrained
  • 1 (1.25-oz.) pkg. taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • Shredded Cheddar cheese (opt.)
  • Sour cream (opt.)
  • Crushed tortilla chips (opt.)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.  Add taco seasoning, and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.  Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled.  Shred the chicken with two forks and then return it to the slow cooker and continue to cook for 2 hours.

Serve topped with shredded Cheddar cheese, sour cream or tortilla chips.

Serves 8.

“The God who created a way for our salvation can certainly see us through our daily trials.”

Aug9

Smoked Salmon Spread

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smokedsalmoncreamcheeseSmoked Salmon Spread

Serve this as an appetizer with bagel chips, or just make a bagel sandwich.

  • 8 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • 1 teaspoon prepared horseradish, drained
  • 1/2 teaspoon kosher salt
  • 1/4 lb. (4 oz.) smoked salmon, minced

Cream the cheese in an electric mixer until just smooth.  Add the rest of the ingredients except smoked salmon and mix.  Then add the smoked salmon and mix well.  Chill and serve.

“The God who created a way for our salvation can certainly see us through our daily trials.”

 

May29

Quick Rhubarb Cake

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quickrhubarbcakeQuick Rhubarb Cake

This is somewhat of a pudding cake.  Rich and heavenly!

  • 1 box yellow cake mix
  • 3 cups thinly sliced rhubarb
  • 1/2 cup chopped nuts, opt.
  • 1 cup sugar
  • 2 cups heavy cream

Mix cake as directed on box and pour into greased and floured 9 x 13-inch baking pan.  Sprinkle rhubarb and nuts over cake batter.  Sprinkle sugar over rhubarb and nuts.  Pour unwhipped cream over top.  Bake in 350 degree oven for 40 to 45 minutes.

“Since God’s hand is in everything, you can leave everything in God’s hand.”

May29

BLT Pasta Salad

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bltpastasaladBLT Pasta Salad

This salad is sooooo refreshing!  It is my new (addicting) summer salad.  You must try this, it is so good!

  • 8-oz. small shell pasta, cooked and drained
  • 1 1/2 lbs. bacon, diced, fried, and drained
  • 1/2 head lettuce, shredded
  • 2 or 3 tomatoes, seeded and diced
  • 1 tablespoon finely diced onion
  • Mayonnaise or Miracle Whip to coat (or Ranch dressing, or anything you prefer)

In a large bowl, mix the first 5 ingredients together.  Mix mayo, or your favorite dressing just enough to coat.  Don’t overdue the dressing.  (I used Ranch dressing and we just loved it.)

Refrigerate until ready to serve.

“When you’ve been rescued, you’ll want to rescue others.”

 

 

 

 

 

May29

Baked Chicken Breasts (Microwave)

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bakedchickenbreastsBaked Chicken Breasts

These were so moist and delicious.  Really quick and easy.  (If you don’t marinate them very long.)

  • 4 to 6 boneless, skinless, chicken breast halves
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon red pepper , opt.

Rinse and dry chicken breasts with paper towels.  In a 2-qt. dish, combine sour cream, lemon juice, Warcestershire sauce, celery salt, paprika, garlic powder, salt and pepper.  Add chicken to sour cream mixture, coating each piece well.  Let stand, covered, in refrigerator overnight, or at least 8 hours.  (I only marinated mine for 3 – 4 hours and it was still delicious.)

  • 1 cup seasoned bread crumbs
  • 1/4 cup butter, melted

Carefully remove coated chicken from sour cream mixture.  Roll in crumbs, coating evenly.  Arrange single layer in an 8-inch square shallow baking dish.  Micromelt butter in a 1-cup measure on HIGH 1 minute and drizzle over chicken.  Microwave on HIGH 10 minutes or until chicken is tender.

Serves 4 to 6.

“Follow your Leader into the lives of those around you.”

Filed under Microwave, Poultry | Comments Off on Baked Chicken Breasts (Microwave)
May16

Art’s Apple Cinnamon Bread

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applecinnamonbreadArt’s Apple Cinnamon Bread

My husband doesn’t cook or bake, so when he came to me and said he wanted to make this bread I was shocked.  I said “Go For It!, I’ll give you moral support”.  I have to say that he picked a good recipe.  It was delicious!

  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped

Preheat oven to 350 degrees.  Grease and flour a 9 x 5″ loaf pan.

Mix brown sugar and cinnamon together in a bowl.

Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy.  Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Add flour and baking powder to creamed butter mixture.  Mix milk into batter until smooth.  Pour half the batter into the prepared pan;  add half the apples and half the brown sugar mixture.  Repeat layer with remaining batter, apples and brown sugar mixture.  Swirl mixture with spoon lightly.

Bake for 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean.

“When we worship God, only our best is good enough.”

 

 

May16

White Cheddar Scalloped Potatoes & Ham

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whitecheddarscallopedpotatoWhite Cheddar Scalloped Potatoes

My husband thinks this is the best scalloped potatoes and ham he has ever eaten.  I added extra potatoes so I put it in a larger casserole dish (only because I peeled too many).  It makes a large recipe, but you should be able to cut it in half if you don’t want to make this much.  I like casseroles because you have leftovers that you can freeze individual portions to warm up later.

  • 4 tablespoons butter
  • 1 medium onion, diced
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 1 can (10 3/4-oz.) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 8 cups thinly sliced peeled potatoes
  • 3 1/2 cups cubed fully cooked ham
  • 2 cups (8-oz.) shredded sharp white cheddar cheese

Preheat oven to 375 degrees.  In a large saucepan, heat butter over medium-high heat.  Add onion; cook and stir until tender.  Stir in flour and seasonings until blended; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.  Stir in soup.  Remove from heat; stir in sour cream.

In a greased 13 x 9 baking dish, layer half of each of the following: potatoes, ham, cheese and sauce.  Repeat layers.

Bake, covered, 30 minutes.  Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

Makes 10 servings.

“Persistence in prayer pleases God.”