Chicken Puffs

My new favorite! Oh my were they delish! This can be used as an entree (as I did) or a smaller version as an appetizer. My mouth is watering just thinking about them and I just got done eating them an hour ago.

Ingredients

2 skinless, boneless chicken breast halves

3 tablespoons chopped onion

3 cloves garlic, peeled and minced

1/8 tsp rosemary

1/8 tsp basil

1/8 tsp marjoram

1/8 tsp parsley

3/4 package cream cheese

6 tablespoons butter

3 (10 ounce) cans refrigerated crescent roll dough

Directions

In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.

In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.

Preheat oven to 325 degrees F (165 degrees C).

Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.

Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

 

Delicious sausage, potato, corn chowder

I realized as soon as I logged in that it had been a while since I posted. I remember to take pictures and think about which recipes I want to post but then it gets delayed. This is my new favorite dish. It was incredible. I already want to make it again and we had it less than a week ago! I use a mixture of hot and regular sausage in most things I make with sausage. It made this dish so much better but know that you can obviously make it with just regular or just hot. :-)

Ingredients

• 1 pound bulk pork sausage (like I said I used a 1/2 hot sausage and 1/2 regular sausage)
• 1 cup coarsely chopped onion
• 4 cups cubed peeled potatoes (1/2-inch cubes)
• 4 cups water
• 1 teaspoon salt
• 1 Clove of fresh garlic (depending on your liking)
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon of basil
• 1/8 teaspoon pepper
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can cream-style corn
• 1 (12 ounce) can evaporated milk

Directions:

1. In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper. (I have done this two different ways, browned sausage in my stockpot and then added or browned sausage in a frying pan then transfer to stockpot.)
2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

**Every time I make this, I regret not doubling the recipe because we all love it!

Garden Herb Bread

This could quite be my new favorite thing to make! I will make this for every meal for quite some time. It is also fairly easy and low maintenace. It is also made without a bread machine so you will have to hand knead it. It is DELICIOUS!

Ingredients:

2 1/4 cups all-purpose flour

3 tablespoons white sugar

2 (.25 ounce) packages instant yeast

1 1/2 teaspoons salt

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 teaspoon dried rosemary

3/4 cup milk

1/2 cup water

1/4 cup butter

1 egg

1 tablespoon butter, melted

Directions:

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs.

Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes.

Shape into a somewhat round shape. Tuck under edges to keep it smooth on top. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes.

Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.

Ham and Potato Soup

Seriously, the best ham and potato soup I've ever eaten! So filling and so perfect for a chilly night! I will make this soup over and over again for years to come as I will with most of the stuff I put on this blog. :-) However, I will give you a head's up that this is a semi time consuming soup. It also needs to be served immediately or will be turned into mashed potato soup. With all that said, it is amazing and well worth it!

Ingredients:

3 1/2 cups peeled and diced potatoes 

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Directions

Combine the potatoes, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Shredded Beef and Cheese Baked Flautas

Ingredients:
1 1/2 lbs of chuck roast
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
Chili powder
Oregano
Garlic salt and pepper, to taste
4-5 cloves of chopped garlic
1-2 cups of beef broth
Flour tortillas
Cheddar cheese, shredded

Directions:

Pre-heat crock-pot on high. Sprinkle each seasoning on both sides of the meat, to taste then rub in with olive oil. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cook 3-4 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth.  Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Pre-heat the oven to 375 degrees. Place a bit of cheddar cheese in the center of the tortilla first, then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas.

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

**Mostly from "From the love of cooking" blog.