Wednesday, December 11, 2013
The Bells in Review
Tuesday, December 3, 2013
Yummy Potatoes
For my second recipe out of the Gooseberry book, we had Ham-stuffed baked potatoes. After this for dinner, I wondered why I hadn't cooked out of this book before! My husband asked for seconds and will have plenty for lunches. So, make it as a side or make it as an entrée. Either way, it's delicious.
Ingredients
4 baking potatoes
1 Tablespoon butter
3 cups chopped cooked ham
1 small onion, diced
2 cloves garlic, minced
(I added half a green pepper)
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
(I added 1/2 teaspoon of Tony's Creole seasoning because Josh loves that stuff)
3/4 cup shredded cheese (your choice)
Garnish: chopped fresh chives
How To
Bake potatoes at 450° for one hour or until tender. Allow to cool to touch. Cut potatoes in half lengthwise; scoop out pulp and place in a bowl, leaving shell intact. Set aside pulp and shells.
Melt butter in a small skillet over medium heat; add chopped ham, diced onion and minced garlic and sauté until tender.
Mash potato pulp; stir in ham mixture, sour cream, salt and pepper (and whatever other spices you choose). Stuff shells evenly with potato mixture, sprinkle cheese. Place on a baking pan. Bake uncovered at 350° for 25-30 minutes. Garnish if you'd like.
This turned out so tasty! I hope you enjoy it, too!
Aloooha! Chicken
For this month, I am making recipes from the Gooseberry Patch "Christmas all through the house" book. Last night, we had Aloha Chicken. Sadly, I forgot to take a picture, but I'll tell you... It was a hit! For your enjoyment, cook this up!
Ingredients
1/4 cup butter
1/2 cup catsup (ketchup)
1 clove garlic, minced
1 cup bread crumbs
4-6 chicken breasts
14 oz can pineapple chunks, drained and juice reserved
2 Tablespoons brown sugar, packed
1 Tablespoon whole ginger, minced
1 Tablespoon Worcestershire sauce
Hot pepper sauce to taste
How To
Place butter in a casserole style dish; heat in a 400° oven until melted. Stir catsup and garlic together. Brush over chicken. Coat with bread crumbs; arrange in pan, turning to coat both sides with melted butter. Bake at 400° for 30 minutes. While baking, add enough water to reserved pineapple juice to equal 3/4 cup liquid. Pour into a small mixing bowl. Whisk remaining ingredients; pour over chicken. Continue baking for 20-30 more minutes. Place pineapple around chicken; bake until heated through.
Josh and I both loved this recipe. We had it with a side of steamed broccoli. Another recipe to add to our favorites list!