Showing posts from 2021

What's Cookin' Wednesday, 11/23/2021: Turkey Lentil Taco Soup

  Sharing my variation on the Turkey Lentil Taco Soup. Ingredients 1 pound(s) Cooked 99% fat-free ground turkey breast 20 oz. Rotel Original diced tomatoes & green chilies 1 oz. Taco seasoning mix 1 oz. Hidden Valley The Original Ranch Dips mix 1 Tbsp Better Than Bouillon Chicken Base, Reduced Sodium 6 cups of Water 1 cup of dry Trader Joe's Small whole green lentils 1cup(s) dry Green Whole Lentils 1Tbsp Minced garlic 1cup(s), diced Uncooked bell pepper(s) 15oz can Simple Truth Organic Organic Black Beans 15oz can Simple Truth Organic Organic Pinto Beans 15oz can Simple Truth Organic Kidney Beans, Dark Red

Trials of a Long Haired Girl Tries...Better Homes & Garden Chicken Enchilada (as modified)

Chicken Enchilada Casserole 3 Tbsp Kerrygold Pure Irish butter 2 breast(s), shredded Cooked skinless boneless chicken breast(s) 4 oz Canned diced green chiles 0.25 cup(s) All-purpose flour 1 cup(s) Simple Truth Organic Cultured sour cream 1.5 cups Trader Joe's Fancy shredded lite Mexican blend 12 tortilla(s) Mission Street Tacos Corn tortillas 1 cup Uncooked onion(s) 0.50 cup Uncooked bell pepper(s) 3 tsp Better Than Bouillon Chicken Base, Reduced Sodium In a large saucepan, cook onion and green pepper in cooking spray till tender.  Combine onion mixture in a bowl with the shredded chicken and green chili peppers, set aside. For sauce, in the same saucepan, melt 3 tabelspoons of butter.  Stir in flour, coriander and salt.  Stir in 2.5 cups of water with Better than Bullion, all at once.  Stire till thickened and bubbly.  Cook and stir 1 to 2 minutes more.  Remove from heat; stir in sour cream and 0.5 cup of cheese.   Stir half the sauce into the chicken mixture.  Add a little of th

Trials of a Long Haired Girl tries...a Vintage Recipe...Peanut Butter Bread

  From my 1914 Recipe book:   This recipe is handwritten.  Although, not all of the recipes are and it appears that some are from a later time period (1934, specifically) and are cut from the newspaper.   As I began to type out this recipe, I realized that she only listed the ingredients, nothing more.  No instructions on how to combine or what temperature to bake it on and for how long.  So, I winged it.   Peanut Butter Bread   2 cups Flour 1 teaspoon Baking Powder 1 teaspoon Salt 1/2 cup Sugar (or less) 1/2 cup Peanut Butter 2 Large Eggs Milk to make stiff batter (about 1/2 cup)   Directions: 1.        Preheat oven 350 degrees. 2.        Grease loaf pan and set aside. 3.        Combine Dry ingredients (flour, baking powder salt, sugar). 4.        Beat your eggs and add them to your dry ingredients. 5.        Add your peanut butter. 6.        Mix together. 7.        Then add your milk approximately 1 tablespoon at a time until you get a stiff batter. 8.