Saturday, October 2, 2010

What's Cooking?

I'm glad you asked! Here's what everyone made this month.

Jasmine



Chicken Pot Roast
1 lb small red potatoes unpeeled, cut into 1" pieces (about 3 cups)
2 cups ready-to-eat baby carrots (fresh or frozen)
1 cup frozen small whole onions thawed (We couldn't find these)
6 boneless skinless chicken thighs
½ tsp salt
1/8 tsp pepper
12 oz chicken gravy
1 ½ cups frozen peas

Place potatoes, carrots and thawed onions in crock pot. Sprinkle chicken with salt and pepper. Place over vegetables in the crock pot. Pour gravy over it. Cover, cook on low 6 to 8 hours. (Ours was done by 6).

Stir in thawed peas. Increase to high and cook 15 minutes longer or until peas are done. (Ours was boiling on low so I didn't increase it).

This says it's pot roast but ours came out more like chicken soup. Perhaps because I used ice glazed frozen chicken instead of fresh. Don't know but it was good anyway




Tyler


Chicken Drummette Dinner
16 chicken drummettes thawed
8 mini corn on the cob
8 small red potatoes quartered
1/4c creamy mustard-mayo sauce (didn't know what this was so we mixed gray poupon with mayo)
1 tbs vegetable oil
½ tsp garlic-pepper blend (didn't find anything like this so we mixed our own)
¼ tsp salt

Place corn in a bowl of warm water for 20 minutes to partially thaw.
Heat oven 425F. Spay 15x10x1 pan with cooking spray (we used 10x13 baking pan)

Place drummettes and potatoes in a large bowl. Drain corn and add. Add mustard sauce, oil, pepper blend and salt. Toss to coat.

Place in pan and bake 40-50 minutes turning chicken and vegetables once during baking.


Adam




Mexican Shepherd's Pie
1 lb lean ground beef
½ cups slice green onions (our chef left these out)
1 c thick salsa
1 ½ tsp chili powder
¾ tsp cumin
11 oz can mexicorn drained
1 pouch Betty Crocker loaded mashed potatoes (these sell by the pouch, not in a box)
1 1/3c water
2 tbs butter
1 c milk
½ c shredded cheddar cheese
1 med tomatoes cut into wedges
tortillas chips

Cook ground beef and 1/4c of the onions in 10" skillet until beef is cooked through. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over slow heat until thoroughly heated.

Meanwhile, in 2-qt saucepan, heat water and butter to boiling. Remove from heat and stir in milk and pouch of potatoes with seasoning until just blended. Let stand 1 minute. Beat with fork.

Spoon potatoes over the mixture in the skillet. Spread evenly. Sprinkle with cheese and remaining onion. Cover and cook over low 5 minutes or until the cheese is melted. Arrange tomato wedges around potatoes. Garnish with tortillas chips.


Jessica
She was in charge of everything while we were at the citizenship interview. She didn't try a new recipe, but just made a favorite--linguine and Alfredo sauce. No one actually has to make something using a recipe, but most of the time they do. They can opt for spaghetti, sloppy joes or something like that. The point is that they each cook well enough to survive on their own. Jessica actually cooks multiple times in a month to help out, and she loves to grill!

4 comments:

BIG DOG said...

Looks good.

FEED ME!!!

Karen said...

I love it that they all learn how to cook, and looks good too!

Hadassah said...

Now I'm hungry! I love how each of the meals looks so beautiful aside from just being (I'm assuming) tasty!


(I found your blog while hopping from one to another.)

Richardson Family said...

Awesome!