Archive for October, 2008

Oops, I Did It Again!

Saturday, October 25th, 2008

It’s official.


We love steak.

This particular one was a New York Strip Steak, bone-in.

When a grilled steak is in front of me sure, I prefer bone-out, but hey I can carve that baby from the bone like a champion.

Like you can see from the picture here..

I added a Perfect Baked Potato and some buttery spinach leaves and no one at the table had a gripe.

“Darn Good” Chili Mix

Thursday, October 23rd, 2008

I know chili is pretty easy to make already, but when I was walking down the soup aisle I came across a package that read, “Darn Good” Chili. Perfect. It’s worth a try for the name alone. Is it “Darn Good” or not?

Inside the package was an assortment of beans, rice and seasonings.

No MSGs, no fat, and a pretty harmless-looking ingredient list. So, after adding some water and tomato paste, we will find out how “Darn Good” this chili really is.

Pretty darn good in my opinion. Pretty darn filling as well. And cheap! Apparently this package makes 8 one cup servings. We don’t do it like that at my house, though. So we enjoyed going back to the pot for seconds. You can either semi-satisfy 8 people or completely satisfy 4. You’re choice.

Either way, “Darn Good” Chili is a neat variety of beans and rice that will not disappoint your taste buds or hurt your pocket. (but do add extra spice, if you like it hot…this chili is very mild flavored) And although no one flavor in the mix stood out strongly on its own, the medley of flavors create a “Darn Good” combo. And the package only costed $3.99 plus a can of tomato paste.

Sure, it isn’t the best chili you’ve ever eaten, and I would recommend making homeade chili on most days, but for a camping trip, feeding large groups cheaply, convenience or storage purposes “Darn Good” Chili is the perfect candidate.

Overall, you can’t feel very guilty since “Darn Good” Chili is not unhealthy for you or your family, nor is it costly. Extra ingredients are not necessary for a tasty bowlful, but adding meat could stretch the batch even further. I’m definitely going to stock my cupboard with a couple packages of “Darn Good” Chili, for those nights when I just don’t know what’s going to be for dinner.

In conclusion, I’m going to share with you the only real way to eat a bowl of chili. Alert to the weak-stomached do not proceed…anyone else can see the messy truth here.

Chicken Breasts Baked In Sour Cream

Tuesday, October 21st, 2008

There is always room in your recipe collection for another way to prepare a chicken breast. So here’s an easy, delicious and perhaps new way to make those chicken breasts exciting. This recipe takes a little longer to bake, but it is worth the wait.

    • 1/2 stick butter or margarine
    • 1 can (10-1/2 oz) cream of chicken soup, divided
    • 1 cup sour cream
    • 4 ounce can sliced mushrooms, drained
    • 3 whole chicken breasts, cut in half
    • Brown chicken breasts in butter or margarine.
    • Place in baking dish with a cover.
    • Add 1/2 of the can of cream of chicken soup.
    • Bake at 350°, covered, for one hour.
    • Combine sour cream with remaining cream of chicken soup.
    • Add drained mushrooms.
    • Pour mixture over chicken.
    • Cover and continue baking at 325° for 25 minutes.

To start off, is the most tasking part of our mission here. Browning the chicken breasts in butter. Not so difficult. I decided not to cut the chicken breasts in half because all three were identically, cool shaped and fat. I just couldn’t. So they took a little longer to brown. (about 10 minutes on each side)

There’s not too many rules here. You could cut the chicken breasts into thirds or ooh pound them thin…stretch the chicken breasts any way you’d like depending on the number of people at the table.

Once browned, the chicken breasts went into a baking dish, and I spooned half of the cream of chicken soup over them, covered the dish and baked for an hour. After the hour, this is what they looked like…

Not that exciting yet? Here is where the goodness kicks in.

I mixed the remainder of the soup with sour cream and mushrooms.

Nope, it’s not dessert…

Spooned all that over the chicken breasts. It makes quite a heap.

Then covered the dish up and finished baking for 25 more minutes.

The outcome was spectacular.

I’d have to say the sauce was my favorite part, so don’t leave any in the pan! It was very rich, almost cream cheese-like, and the mushrooms rocked!

This picture doesn’t do these Chicken Breasts Baked in Sour Cream justice, so trust me and try the recipe for yourself. Yum!

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