An excellent way to eat fish! This recipe is from Mom McGuire many years ago. I am assuming she gave it to us when we were first married, because it is in my printed cookbook and not hand written.
This is an easy, make ahead soup for cold days. We usually keep it on low all day in the crock pot and serve with corn chips or corn bread. Also, to reduce the cheese a little, instead of putting it all in the soup, set some aside to use as garnish.
You will need at least 2 cups of broth, but we usually use more. Use your favorite method to poach the chicken breast, or use this recipe. Leftover broth can be saved for another recipe.
I am not sure why this is called “Mississippi” pot roast, but it is very good. A friend from work told Allan about it and we decided to try it. We are glad that we did, it is an easy dinner idea for after church or company
Our roast was not completely defrosted, so we turned the crock pot on high for a few hours and then reduced the heat to low for the rest of the time. It still came out wonderfully.
While this would be good with rice or potatoes, we served it with farro and cauliflower rice and sugar snap peas. For those who like mushrooms, they are a great addition also.
Fish and Chips are a special treat that we enjoy making on cold winter nights. While fresh fish is best, we rarely have it, but I bet this would taste wonderful after a successful day fishing!
This is best served with a malt vinegar for the chips and a lemon wedge for the fish. A simple salad on the side would be a great addition.
If using frozen fish, be sure to defrost it completely before using.
When the kids were younger, we wanted to introduce them to recipes from around the globe. Allan had a friend from work who shared her recipe that she said was handed down for a few generations. Janet mentioned her family made these for Christmas Eve every year.
We have tried these once or twice and they were good. Last year we could not find jarred grape leaves at any store (this year we ordered early online). We also bought the ground lamb when we found it at the store and froze it so we knew we had it. Finding those ingredients was the hardest part of the recipe!
The recipe we were given uses lamb, but many online recipes use beef. So feel free to use either.
When we made these in 2012, Megan they they were wonderful! The rest of us enjoyed them also, but debated if they were too lemony or not.
The weather has been perfect for grilling. We wanted a new recipe and discovered this one. It is best grilled over a charcoal fire.
You can cook it whole or placed over an aluminum can half filled with chicken broth and a few tablespoons lemon juice. Or, spatchcock the chicken by removing the backbone and laying it flat to grill. Another option is to buy your favorite chicken pieces instead.
However served, it is extra nice with a greek salad on the side and fresh lemons to squeeze over the top. Or, make a nice honey mustard dressing to drizzle over chicken.
This is just a very simple chili recipe with a beef and tomato soup base. It is easy to do in a stock pot, but if you prefer a crock pot, set the settings to low and cook all day.
The seasoning are on the very mild side. Be sure to adjust to your preferences.
Other than birthdays, we rarely have chicken nuggets. For birthdays, the kids enjoy dinosaur nuggets eaten in a very specific way. Make them some dinosaur nuggets one day and ask if you are curious.
The other day, Andrea really wanted some nuggets, so she made some along with homemade chips. Thank you camp Patmos and Career Center for teaching Andrea the proper way to deep fry 🙂
Allan was introduced to Caribbean rice and beans many years ago when a friend brought some extra into work to share. While ours in no where near as good, here is a recipe we often make and enjoy.
While it is tempting to garnish this with cheese or sour cream, it is wonderful as is. Serve next to a simple, but colorful side salad.
Our original recipe did not call for bacon, so if you prefer not to use it, just replace it with 2 Tbl of oil to saute the onions in. Both recipes are great!