recipes and more

recipes and more

Favorite Recipes

This is where you can see some of my favorite recipes.... and add a few of your own.
The idea is to get inspired and to inspire others with good tasting food that is good for you too.

Taco Soup

Dinner tonightPosted by Susan Saturday, September 20 2008 12:38:10

Taco Soup

2 lbs/ 900g ground meat (mom uses turkey, I use beef, use whatever you want)

2 cloves garlic, minced

1 onion

1 package taco seasoning

2 cans chopped tomatoes

2 cups /5 dl broth

1 jar salsa

1 can corn

1 can kidney beans

Fry the meat, garlic and onion. Add everything else and simmer 1 hour. That's it!

Serve with tortilla chips, sour cream, grated cheese, salsa, black olives.... whatever else you can think of. Just think "taco".

I love this recipe but have changed it some from the original above. I use less meat and double the corn, kidney beans and possibly another can of tomatoes. I don't remember just now, but you can decide that for yourself when you make it.

This recipe is great for large gatherings such as moving parties.

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Cream of Broccoli Soup

Dinner tonightPosted by Susan Saturday, September 20 2008 12:26:55

Cream of Broccoli soup

4cups/1 liter Chicken broth

1 large bunch broccoli, chopped (3 cups/7½ dl)

½ cup/1 dl diced onion

1 bay leaf

1/4 tsp salt

dash pepper

1/4 cup/4 Tbls flour

½ cup/1,25 dl ham, diced

½ cup/1,26 heavy cream

Combine first 6 ingrediets, boil and simmer covered 30 min.

Take out half of veggies and broth, puree in mixer.

Combine again. Whisk in flour. Add ham and cream. Simmer 10-15 min or until desired consistancy.

Source: Top Secret Restaurant Recipes by Todd Wilbur
(I have 4 of his books and really enjoy them even if I can only use a few of the recipes but the difficulty in using his books is because I can't get all the ingredients here in Sweden)

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Arroz con Pollo

Dinner tonightPosted by Susan Wednesday, February 14 2007 11:42:27

Arroz con pollo, or rice with chicken, is a classic Spanish one-pot meal.

1 cup uncooked rice (2½ dl)
1 can black beans, drained
1 can corn (1 cup frozen / 2½ dl)
6 (4oz each) boneless, skinless chicken breast halves
1 tsp salt
1/4 tsp pepper

½ cup chicken broth (1½ dl)
1 cup salsa (2½ dl)
1 cup marinara sauce (I used tomato sauce and added italian seasoning)
½ cup red bell pepper, sliced (1½ dl)
½ cup scallions, chopped (1½ dl)
1/4 cup fresh cilantro (1/4 cup = 4 Tbls) (I imagine 2-3 Tbls parsley would work too)
1/4 tsp ground cumin
1 tsp minced garlic
1 cup shredded cheese (2½ dl)

Spray 9x13-inch baking dish with nonstick cooking spray.

Prepare the rice according to package directions. Spread the rice over the bottom of the prepared baking dish. Layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. Set aside. In a large bowl combine the rest of the ingredients minus the cheese. Pour the mixture over the chicken. Sprinkle with cheese.

For dinner tonight... Preheat the oven to 350 F (175C). Bake for 45 minutes to 1 hour, until the interal temperature of the chicken breasts reaches 165F.

If you make a double and want to freeze half... Before baking, cover the dish with foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

This recipe is from my new favorite cook book: Dream Dinners... Life Just Got Easier! By Stephanie Allen and Tina Kuna

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