Southwest Hotdish

Here is a quick easy recipe that can be eaten the same day or frozen and reheated for another day.
What you need:

• 1 can black beans
• 1 c cooked rice (I have used brown or white rice)
• 1 lb. ground beef or turkey (cooked)
• 1-2 c salsa
• 1 c frozen or 1 can drained corn

• shredded cheese and olives (if you like them) for the topping

Cook the beef or turkey and rice then combine with the other ingredients (except cheese and olives) in a 2qt covered casserole dish.
Bake 350 about 30-45 min.  Uncover the last 10 min. and add the cheese and olives, bake until topping is melted.  

If we  have left overs, I freeze them in single serve containers and they reheat well, or you could skip the baking step if you freeze the whole thing and then bake later.

This can also be served in a tortilla (like a burrito- I have to give my husband credit for that suggestion- the kids loved it!) 

~Simply Angie

Dad's Chicken Vegetable Soup

I heard we could be getting ready for some more snow. Snow reminds of me cold and cold reminds me of soup and soup reminds me of my Dad. He loved to make homemade soup and it was always delicious! I have been working on some exact measurements for his chicken soup recipe; not sure they are perfect but they are close. Just keep tasting and you will end up with some great soup! Feel free to add, delete the stuff you don't like! I use either a Dutch oven or 7 quart pot when I make this, it freezes well. 
Ingredients:
2 smoked ham hocks or smoked ham shanks
3 large chicken breasts with bone and skin on (flavor)
4 medium to large carrots, cut into bite size
4 stalks celery, chopped
1 medium onion, chopped
1 shallot, chopped
2-3 medium potatoes, cut into bite-sized pieces
1-2  cups green beans
4-5 garlic cloves
1-2 tsp basil (I don't have measurements for fresh herbs because I just grab some and chop - just keep tasting!)
1 T parsley
1 tsp thyme
coarse pepper (enough to coat medium - heavy over the top layer of the ingredients)
Kosher salt (same as pepper)

I place all of my ingredients in the pot in this order. After all ingredients are in, I add water enough to cover all the ingredients, this usually ends up to be halfway up the pot. Heat over medium heat until it boils then turn down and simmer. The longer you simmer, the better it is! You might have to add a little more water - I usually simmer mine for at least 2-3 hours. Don't panic if you get some strange looking "foamy stuff" from your chicken on the top - just skim it off and throw it away. Remove the ham hocks and chicken carefully and let them cool off on plate just long enough so you can peel the meat (and the skin) off and discard the bones. I don't use a knife, shredding with your fingers is SO much better! 
You can always add noodles if you want. I cook my noodles separate and ladle my soup over the top of them when I serve them. I just like the texture better.
After I add the chicken and ham back to the rest of the soup, I simmer for about another hour. Then finally you are ready to eat your soup! Homemade bread and soup makes me smile on a cold day!

Love and peace,
~ Simply Tammi

Cinnamon Chip Scones

Cinnamon Chip Scones

I have been on a scone kick lately.  These are from the latest recipe, and like my sister I am always shocked when it turns out the first time!
What you need:

• 1-2/3 c all-purpose flour
• 1/4 c packed brown sugar
• 2 t baking powder
• 1 t ground cinnamon
• 1/8 t salt
• 1 c heavy whipping cream
• 1/2 c chocolate chips (the original recipe called for miniature semisweet, but I used regular size milk chocolate because that's what I had)
• 1/4 c chopped toasted  pecans (I omitted them)
• 1/4 c milk choc. English toffee bits (I had left over toffee in my freezer)

In a large bowl combine flour, sugar, baking powder, cinnamon, salt. Stir in cream just until moistened. Stir in chips, pecans and toffee bits.  Turn onto floured surface; knead 10 times. Pat into one 8-in circle;cut into 6-8 wedges. Put on lightly misted or greased baking sheet, brush tops with melted butter.  They do get a little bigger as they bake so make sure they have room between them.
Bake 375 16-20 minutes or until golden brown.

Glaze: this is optional I think they taste great either way, this just makes them even sweeter, but my son got to mine before I glazed them and gobbled it up without it.

• 1/4 c confectioners sugar
• 1 T softened butter or marg.
• 1/4 t vanilla
• milk add as needed to get the consistency you need to drizzle over scones

Mix together and drizzle over scones

**For a less sweet version, you could omit the choc. chips and toffee and add dried fruit. Last time I used dried blueberries with a 1/2 t almond extract and 1/2 t vanilla extract. YUM!

Enjoy!
~Simply Angie
adapted from tasteofhome.com

English Muffins

I stopped buying English muffins at the store about a year ago, the prices were rising to $4.00 for 6 muffins, are you kidding me? I can also taste the preservatives used in them and that taste is just not appealing to me, so I decided to make homemade English muffins! These are simple to make and very budget friendly, I made 24 of them for $1.49! 

Ingredients:

1 cup milk

2 T sugar
* optional - 1 tsp ground cinnamon

1 1/2 tsp active dry yeast or 1 package (.25 size)

1 cup warm water (110F-115F)

1/4 cup butter, melted

5 1/2 cups all purpose flour

1 tsp salt

Directions:

• Heat milk (I use a small saucepan over the stove) but don't let it boil. Remove from heat and mix in sugar (and cinnamon if you want). Let cool until lukewarm. 
• Pour warm water and yeast in a small bowl for 10 minutes until the yeast is foamy. 
• In a large bowl, combine milk mixture, yeast mixture, melted butter and half of the flour. 
• Beat until smooth then add the rest of the flour and salt. 
• Knead until dough is smooth. 
• Place in a well oiled bowl, cover and let rise for about an hour or until doubled in size.
• Punch down and roll out so dough is about 1/2 inch thick. 
• Cut out with a biscuit cutter, a mason jar ring, or a drinking glass (I don't have a biscuit cutter so I use a round, fluted edge cookie cutter a little larger than 3 1/2 inches). You can choose your own size. 
• I use parchment paper sprinkled with a little cornmeal on my counter top and let my dough rise for about 45 minutes. 
• Preheat an electric griddle at 325F and cook for 8-10 minutes per side. 
• Place the muffins on a cookie sheet and bake them in a 325F oven for another 8-10 minutes. You want to make sure they are cooked on the inside! Then cool on a baking rack. This makes 20-24 muffins. Since we are only 2 people in our household, I freeze some in a baggie once they are cool.
• Optional - if you added the 1 tsp of cinnamon to your milk and sugar, your muffins will have a slight cinnamon taste and cinnamon is good for your health! 
• We like mascarpone cheese, peanut butter, honey or homemade jam on our muffins! Enjoy!

 

 Love and peace,
~ Simply Tammi