Peach Shortcakes

Not sure if that is a good name for these but I was trying to be creative. Whatever you want to call them they are delicious!

14 biscuits, homemade or from a can

1 1/2 cups sugar

1/2 cup butter, melted

1 cup brown sugar

1/2 cup butter

4 tablespoons cornstarch

3 bags frozen peaches, partially thawed

1/2 cup good spiced rum, I used Captain Morgan Preferred Stock

1 teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons honey

Whip cream

Make It:

Preheat oven to heat called for on biscuit recipe. Heat a large pot over medium heat. Add butter and stir until melted. Add brown sugar, stir until mostly dissolved. Add rum, cinnamon, honey, and vanilla, stir to combine, allow to cook over low heat stirring occasionally. In another bowl, sprinkle cornstarch over peaches, stir until completely combined. Pour peaches into brown sugar mixture, stir to combine. Bring to a simmer and turn heat down, leave at a low simmer, stirring occasionally until thickened. Pour sugar into a flat dish(pie plate or tupperware)dip each biscuit top and sides into melted butter then press into sugar, place on baking sheet. Repeat with all biscuits. Bake for time specified on biscuit recipe. To serve take a biscuit, slice it in half, place on a plate and spoon a good amount of the peach mixture over biscuit. Top with whip cream. Enjoy!

Chicken and Green Chile Enchilada Casserole

This makes a big one, so cut in half for a small family.

Ingredients:

12 corn tortillas

1 28 oz. can green enchilada sauce

4 chicken breasts, cut into pieces, seasoned with cumin, salt, pepper and granulated garlic, and browned

1 can black beans, rinsed

1 cup chopped cilantro

3 cups pepper jack cheese, shredded

1 onion diced

Make It:

Preheat oven to 375. In a bowl mix together chicken, black beans, 3/4 cup cilantro, 1/4 cup of the enchilada sauce, and onion. In a large casserole dish, pour a 1 cup enchilada sauce and spread to cover the bottom. Place 4 tortillas on sauce. Pour a 1 cup sauce over tortillas, spread to evenly cover. Spread half the chicken mixture on top of sauce and tortillas, sprinkle with one cup cheese. Repeat with next layer. Layer last 4 tortillas on top, rest of sauce, final cup of cheese, and sprinkle on 1/4 cup cilantro. Cover with foil(spray the side that will touch the cheese with pam)bake for 30 minutes, uncover and continue baking until cheese is bubbly. Enjoy!

Menu for January 4th - January 10th

Monday- The game this week is Cincinnati Bengals at New York Jets so i'm making homemade pizza, New York style this time.

Tuesday- Chicken and Green Chile Enchilada Casserole, green salad

Wednesday- New York Steak, mashed sweet and red potatoes, peas

Thursday- Booyah and Grilled Cheese Sandwiches

Friday- Beef Tacos, green beans

Saturday- Pepperoni Pizza Chicken and Macaroni Noodles, butter carrots

Sunday- Eye of Round Roast and Roasted Root Veggies

Dessert of the Week: Peach Shortcakes

Chicken & Biscuits

Ingredients:

2 chicken breast, cut onto pieces, and browned

1/2 onion, diced

2 carrots, diced

1 turnip, diced

3 red or golden potatoes, diced

4 tablespoons flour

5 tablespoons butter

2 cups chicken broth

2 teaspoons thyme

1/2 cup milk

salt and pepper

6 biscuits from a can or homemade

1/2 cup chardonnay

Make It:

Heat a large pot over medium heat, ad butter to pan and allow to melt. Add carrots, onion, and turnip. Cook and stir until carrots are tender, about 10 minutes. Add chicken and thyme. Add flour to the pot, stirring to combine. Slowly stir in chicken broth and wine. Bring to a simmer, add potatoes. Simmer stirring occasionally until potatoes are tender, about 20 minutes. Meanwhile bake biscuits. Stir in milk. Taste, add salt and pepper if needed. Place biscuits on top of chicken mixture, pushing biscuit in so 1/4 of the biscuit is submerged. Enjoy!

Menu for December 28th- January 3rd

Monday- The game on monday is Minnesota at Chicago. I'm very excited because i'm going to attempt to make a Chicago Style Deep Dish Pizza. I have wanted to make one for awhile so hopefully it turns out good.

Tuesday- Famous Dave's their devils spit hot wings are super yummy

Wednesday- Chicken & Biscuits with all the craziness last week I didn't make this so I will do it this week.

Thursday-New Years Eve Marinated Top Sirloin, Party Potatoes

Friday- Bacon Cheeseburger, tater tots

Saturday- My husband is making Shrimp Fettucini Alfredo, green beans

Sunday- Day at Tony's for the Rams vs. 49er game

Merry Christmas

As I sit in on my couch staring at the presents and christmas lights, I think wow life is so wonderful. I'm patiently waiting to here the pitter patter of little feet. I can't wait to see the joy on their faces when they see their gifts. Christmas was very fun to get ready for this year. Since the kids are 4 and 6 they have some memory of what happened last year and are very excited for this year. We are so blessed to have all that we do. So from my family to yours

we wish you a very Merry Christmas!

Chicken Stir fry over Noodles

I have entered this recipe into Presto Pasta Night #145 at Once Upon A Feast, check out all the yummy pasta recipes on January 8, 2010.

Ingredients:

2 boneless skinless chicken breasts, cut into small strips

1 green bell pepper, cut into strips

1 head broccoli, cut into florets and blanched

1/4 head cabbage chopped

1 carrot, sliced thin

1/2 yellow onion, cut into thin strips

3 tablespoons cornstarch

2 tablespoon, plus 1/2 cup chicken broth

1/2 teaspoon garlic powder

2 tablespoons vegetable oil

1/3 cup soy sauce

2 tablespoons sriracha

1/2 pound cooked spaghetti noodles

Make It:

In a large bag combine 2 tablespoons chicken broth, 2 tablespoons cornstarch, and garlic powder. Add chicken, seal bag and turn to coat. Heat wok over high heat, add 1 tablespoon oil, add chicken to wok and stir fry until cooked about 5 minutes. Remove from pan and set aside. Add 1 tablespoon oil to wok and add carrots, onion, and bell pepper, stir fry for a minute or two until softened add broccoli and cabbage, stir fry for another minute. In a small bowl whisk together soy sauce, 1 tablespoon cornstarch, rest of chicken broth and sriracha. Add chicken back to wok, add sauce to wok, cook and stir until combined and thickened, about 2 minutes. Add noodles to wok and stir until combined. Enjoy!