The Queen’s Kitchen

 

Very Americanized Butter Chicken November 4, 2008

Filed under: Chicken,Main Dish — Carrie @ 7:50 pm

Serves six

2 lbs boneless, skinless chicken
Salt
Pepper
Lemon juice

Cut chicken into bite sized pieces. Put in baking dish, sprinkle with salt, pepper and lemon juice. Bake at 350F until done (about 20 minutes).

*I have also used shredded rotisserie chicken and it works well.

Sauce:

1 large can tomato sauce
1 small can tomato paste
1 cup water
1 T. graham marsala (on the spice aisle)
1 T. minced garlic
1 T. butter
1 t. ginger
1 small dash cayenne pepper (more if you like it spicy)
2-3 T. honey
1 cup cream

Melt the butter in a big pot. Add in the graham marsala and garlic and brown it. Add in the rest of the ingredients except the cream. Put in the chicken, boil it up for a while, then remove from heat and stir in the cream.

*I’ve also made this in the crockpot and it has worked well.

I like to serve it with Jasmine rice and naan bread from Giant. I also serve it with sour cream because I am too lazy to make the proper Indian sauce.

 
 

Taco Lasagna Casserole Thingee August 27, 2008

Filed under: Uncategorized — Carrie @ 2:52 pm

I made this for my preschool group and they all raved about it and demanded the recipe. I just made it up, so measurements aren’t exact. I’m not entirely sure I like plain corn tortillas as my layering option. They weren’t crunchy enough. Maybe additional baking time would make them a little tastier.

18 corn tortillas
½ can refried beans
½ cup salsa
Lots of grated cheddar and Colby jack
1 pound ground turkey
1 diced onion
1 package frozen chopped spinach
1 package Old El Paso 40% less sodium taco seasoning
1 can black beans
1 can enchilada sauce

Stick the diced onion, ground turkey and frozen spinach in a really big pan and cook it all until the meat is browned and the spinach is all unfrozen. Add in the black beans and taco seasoning and let it all simmer a little while.

Take a 9×13” pan and spray it with Pam. Layer six corn tortillas to cover the bottom of it. Spread refried beans over the tortillas, then spread salsa over that. Then add a layer of grated cheese.

Cover with another six corn tortillas, then cover that with your meat mixture. You’ll probably have some left over for burritos another day. You can freeze it.

Pour half the can of enchilada sauce over the meat mixture, cover with six more corn tortillas, then pour over the rest of the enchilada sauce. Cover with grated cheese.

Cover with foil, and bake at 350 until cheese is bubbly (about 40 minutes).

Serve with sour cream and chips, or maybe guacamole and salsa.

Good luck!

 
 

Sourdough Biscuits April 22, 2008

Filed under: bread — Carrie @ 7:14 am

This recipe is so good that I have been making it weekly! I wanted to put it in a spot I wouldn’t lose it. I hope I don’t get in trouble for violating copyright.

Nancy Wagoner’s Sourdough Buttermilk Biscuits

2 cups flour
1 teaspoon salt
½ teaspoon soda
1 teaspoon baking powder
½ cup butter [I use butter flavor Crisco]
1 cup sourdough starter at room temperature, but not necessarily freshly fed
½ cup buttermilk at room temperature
Melted butter (for brushing the tops of the unbaked biscuits)

Sift or stir together the flour, salt, soda, and baking powder to mix well. Cut the butter into the dry ingredients using a pastry blender, two knives or your fingers until the mixture resembles cornmeal.

Mix the buttermilk and the sourdough starter. I take the starter out of the fridge, measure it into a measuring cup, add the buttermilk to the starter, mix with a spatula, and put the sourdough-buttermilk mixture which is in the measuring cup into a larger container of hot water–changing the water until the starter-buttermilk mixture is room temperature. I feel safe using older starter which has been refrigerated. I am not relying on the yeast in the starter to do all of the work of leavening. The baking powder and soda will do a lot of the leavening for these biscuits. However, there is still some life left in the starter. I wouldn’t warm the mixture in the microwave because the ‘hot spots’ created in a microwave could kill the critters in the starter and we need them to be alive. You could gently warm the buttermilk to no more than 85°, however, and let the starter sit at room temperature for an hour or so and then mix them together.

With a fork, stir the buttermilk-starter mixture into the dry ingredients until a soft dough forms and it comes away from the sides of the bowl.

Turn dough onto a floured surface and knead gently for 30 seconds. Roll ½ inch thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. Brush tops with melted butter. Cover and let rest for 30 minutes in a warm place. Bake in the center of the oven at 425° for 12 to 15 minutes or until golden brown.

 
 

Carrie’s Crazy Lasagna March 26, 2008

Filed under: Chicken,Main Dish — Carrie @ 6:23 pm

Carrie’s Lasagna

I’m calling this my crazy lasagna because I got the base from my friend and she is horrified with what I’ve done with it. It tastes pretty darn awesome, if I do say so myself!

Meat Mixture:
1 lb ground chicken
16 oz box frozen spinach
1 jar of your favorite pasta sauce (I used Muir Glen Organic Chunky Tomato and Herb)
16 oz container small curd cottage cheese

Extra Sauce:
29 oz can Hunts tomato sauce
1 t. sugar
½ t. black pepper
1 ½ t. oregano
1 T basil

Other:
1 box no boil lasagna noodles
2 ½ bags of shredded Italian cheese (I like the 4 or 5 cheese blend)

I always make my meat mixture the day before because it just seems easier and I like the flavors to mingle. The meat mixture actually makes enough for two lasagnas so I freeze half of it for later.

Get out a big pot. Put the ground chicken in the pot, salt and pepper it and start chunking it up. Pour in the jar of pasta sauce and add in the frozen spinach. I simmer this all together until the spinach all melts and the chicken is cooked. I just walk by every once in a while and scrape the frozen spinach around to reveal the next layer. When it is all cooked, I take it from the heat and stir in the cottage cheese then put it in the fridge for the night.

The next day I put the ingredients for the extra sauce in a bowl and stir well.

Get out a big baking dish and spray with Pam. Pour about ½ cup of the extra sauce in the bottom, then put four pasta sheets in the bottom of the pan. They will need to overlap somewhat. You want to make sure they are nice and saucy since they aren’t boiled. Then I layer on the meat mixture, a thin coating of sauce and some cheese. Then lay down another four pasta sheets, cover them with a thin layer of extra sauce, then meat mixture, then cheese. Then I put down four more noodles, cover them with all my leftover sauce, put more cheese over it and that usually fills the dish.

Cover the pan with foil and bake at 375 for about an hour. Remove the foil and cook an additional 5 minutes. Remove from oven and let sit about 15 minutes before cutting into it.

 
 

Spicy Pumpkin Muffins December 20, 2007

Filed under: breakfast,Healthy — Carrie @ 3:34 pm

You will not believe how tasty and moist these muffins turn out! They are perfect to serve at a fancy brunch. I have not ever had such a tasty pumpkin muffin, and I eat pumpkin muffins any time I have breakfast at a place that offers them (not that often).

Spicy Pumpkin Muffins

INGREDIENTS

1 15 ounce can pumpkin puree
1 cups all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
(Note: you could just use three cups all purpose flour)
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 Tablespoon pumpkin pie spice
2/3 cup vegetable oil
3 eggs

Topping
1/2 cup brown sugar
3 T. flour
2 T butter
1/2 cup chopped nuts

DIRECTIONS

In a large bowl, stir together dry ingredients. In a separate bowl, beat together pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth.

Prepare topping by mixing together brown sugar and flour. Cut in butter, then add chopped nuts.

Scoop batter into prepared muffin cups (really spray them down with cooking spray if you aren’t using liners). Press a spoonful of topping onto each muffin.

Bake in preheated oven (350 degrees) for 20 to 25 minutes for full sized muffins, until a toothpick inserted into the center of a muffin comes out clean. I made mini-muffins and they needed about 18 minutes of cooking time. The recipe was HUGE and made 5 dozen mini muffins, so even though it says it makes 12 regular sized muffins I think it makes more than that. I made a couple of regular sized muffins and thought they tasted better than the little ones.

 
 

Best Sugar Cookies Ever!

Filed under: Dessert — Carrie @ 3:28 pm

These are a soft drop sugar cookie. I don’t even like sugar cookies, but these rock my world.

Soft Sugar Cookies

INGREDIENTS

2/3 cup shortening

2/3 cup butter

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

3 1/2 cups all-purpose flour (one time I made them with only 3 ¼ cup flour and liked that batch better)

2 teaspoons baking powder

1 teaspoon salt

1/3 cup granulated sugar for decoration (I don’t do this step)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs, almond and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart. (I prefer to use a cookie dough scoop).

Bake cookies 8-10minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Alternate: Over low heat, melt together a bag of chocolate chips and a can of sweetened condensed milk. Stir in 2 t. of vanilla. Scoop cookie dough onto tray and make a depression in each cookie. Put a drop of this chocolate fudge mixture in each depression before baking. I call these Fudge Drop Cookies.

 
 

Pecan Chicken December 5, 2007

Filed under: Chicken,Main Dish — Carrie @ 7:22 pm

I am a bad, bad person and am stealing this recipe from Sarah Cool. I just want to have it in a place I can easily find it because I like to make it all the time. It is so delicious! I did change it up a little to fit our tastes.

Ingredients:
2 eggs
1/2 cup honey
1 cup finely chopped pecans
1 cup dry bread crumbs
Mrs. Dash and pepper to taste
6 boneless, skinless chicken breasts or thighs
1/3 cup butter, melted

Directions:
Preheat oven to 375 degrees.
In a bowl, beat eggs and honey together until well blended.
In a separate bowl, toss together pecans, bread crumbs, Mrs. Dash and pepper.
Dip chicken breasts in egg and honey mixture, and then roll in pecan mixture, coating thoroughly. Press pecan mixture onto chicken breast if it falls off.
Arrange chicken side by side in a buttered baking dish.
Drizzle melted butter evenly over chicken.
Bake for 45 minutes, until chicken is no longer pink. (You may want to cover it the first 30 minutes)

 
 

Fake Kid-Friendly Lasagna

Filed under: Beef/Pork,Main Dish — Carrie @ 4:36 pm

This isn’t really Lasagna, but it is the same principle. It’s easy to do, using all jarred and prepared ingredients. Oh how the mighty have fallen.

1 box whole wheat pasta (I like penne for this)
1 jar of your favorite pasta sauce
1 container cottage cheese
1 small box frozen spinach, thawed and drained
1 package frozen Italian style meatballs (or veggie meatballs if you can bring yourself to eat them)
2 packages shredded Italian style cheese
Cooking spray

Pre-heat oven to 350.
Boil the box of pasta according to package directions.

In the meantime, thaw out your meatballs in the microwave, then cut them in half so they’ll go further.

Get out a gigantic bowl and mix together the pasta sauce, cottage cheese, chopped spinach, and 1 package shredded cheese. You can also add some sauteed squash or carrots or whatever will make you feel healthier.

When the pasta is done boiling, mix it in with the sauce mix. Add in the meatballs and stir it all up.

Spray a giant casserole dish with cooking spray (or use two smaller dishes), then pour in your pasta. Put in the oven for about a half hour. Take out, cover with the remaining package of cheese, then stick back in the oven until the cheese is melting and bubbly (about 20 minutes).

 
 

Creamy Tomatillo Enchilada Sauce July 30, 2007

Filed under: Main Dish — Carrie @ 9:06 am

I wouldn’t post this, but it has been requested. Why wouldn’t I post this? Because I am not too good at measuring things. If you are a good cook, take this as a basis for a recipe. If you need real directions, maybe you can look up a different recipe.

10 or so tomatillos
2 cans diced green chiles
1 onion, finely diced
1 T. minced garlic
olive oil
salt
pepper
1 cup milk
A dash of real cream if you have it
1 jalepeno
dash of lime juice
1 T corn starch
2 T cold water

Directions

Line a shallow baking dish with foil. Turn your oven on to 200F or so. Hull, wash and core the tomatillos. Throw them in the pan, drizzle them with olive oil, and stick them in the oven for a couple of hours. You don’t have to do this, but they will have a much more astringent taste if you don’t.

After the tomatillos are ready, you can start cooking!

Throw some oil in the bottom of a big sauce pan. Add in a finely diced onion and start sauteeing. When it is almost done, throw in the garlic and brown it as well. When that is all done, you can throw in the roasted tomatillos, diced chiles and a finely diced jalepeno (if you like a little heat). Cook that all up for a little while until everything looks soft and mushy. Add in the milk, cream and salt and pepper to taste, then throw the whole mess into a blender (or use a hand blender) and puree it until you have a sauce.

Put it back on the heat and bring to a boil. In the meantime, mix a tablespoon of cornstarch with 2 tablespoons of cold water, then mix the slurry into your boiling sauce. This should start to thicken it up. Let it boil up until it gets to the thickness you want. You can make it thinner with more milk or chicken broth or thicker with more cornstarch/water slurry.

When you think it is done, add a couple of tablespoons of lime juice and remove from heat. This should make enough for two batches of enchiladas.

Preparing the enchiladas

I like to use this sauce with chicken enchiladas, so I use the Mexican Chicken recipe to prepare my chicken.

I grate up a bunch of cheddar cheese and colby jack cheese. The colby jack is more creamy so matches nicely with the sauce.

I line a 9″x13″ baking dish with foil, which holds about 12 or 13 enchiladas depending on how tight you roll them.

I take three corn tortillas at a time and heat them for 20 seconds in the microwave to get them soft, then fill them with some grated cheese and chicken, roll them up tight, and push them over to the side of the pan. Since they haven’t been dipped in grease they break up easily, but we aren’t fancy so we don’t care.

Once I have the pan filled up, I ladle the sauce over each enchilada to make sure it is covered, then put the pan in the oven on 350F for about 20 minutes.

I take them out at that time, then cover them all with grated cheese. The pan goes back in the oven for ten minutes, or until the cheese is bubbly.

I serve with salsa, sour cream, refried beans and Goya Spanish Yellow Rice (we love that stuff!).

I freeze the left over sauce and always have enough for one more batch of enchiladas.

 
 

Mexican Chicken December 12, 2006

Filed under: Chicken,Healthy,Main Dish — Carrie @ 8:29 pm

This can be used as a filling in enchiladas, tacos, burritos—anything Mexican!

Ingredients:
1 roasted chicken from the grocery store
1 can tomato juice
1 onion
2 tsp minced garlic
2 cans diced green chilies
1 T. olive oil
3 T. lime juice
2 fresh tomatoes, diced
1 or 2 jalapenos
1 tsp cumin

Method:

Heat oil in a big pot. Stir in diced onions and brown them. When they are starting to look done, throw in the garlic and cumin.

Turn down heat and add in the tomato juice, chopped jalapenos (more for more heat, less for less heat), and diced chiles. As it all simmers, shred your pre-cooked chicken and throw it in the pot. Stir in lime juice and fresh diced tomatoes. Let simmer at least 15 minutes.

You can also modify this and use real chicken breasts or whatever parts you want. Just chop them up and throw it with all the ingredients in a big pot or crock pot. Whatever. It’s a very forgiving recipe.