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| My 'little chef,' helping mama out. |
This small compilation of recipes are what I consider Ziebart-household 'staples'...though I have plans and hopes to expand this page-concept in time.
Whether you're popping in out of pure-curosity, or on a mission to figure out tonight's dinner, get to cookin' so you can get to the good part...
EATING!
RECIPES:
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PS: All recipes have been 'simplified' into 10 easy steps. *Sorry for the quality of the pics, better recipe pictures will be coming, soon!
Chicken Dishes
HAYLEY'S SOUR CREAM CHICKEN ENCHILADAS
1/2 stick butter
1 c flour
2 cans chicken-stock (or 2 1/2 c homemade stock)
6-8 cooked & cubed chicken-breasts
1 lg sweet onion (sliced long and sauteed till carmelized)
1 8 oz tub sour cream
1-2 sm cans green chiles
4 cups shredded cheese of choice (I use mexican-blend)
1 pckg 10" flour tortillas
1. Grease a 9 by 13" pan and set aside.
2. Preheat oven to 400
3. On med. heat in a sm cooking pot, make a roux with the flour and butter by first melting the butter,
adding the flour and stirring until it clumps.
4. Pour in the 2 cans of chicken stock and stir until well blended.
5. Add whole tub of sour cream. Stir to blend.
6. Turn down heat to med-low and add desired amount of green chiles. (More for spice, less for mild.)
THIS IS YOUR SAUCE.
7. On a flat surface, lay out a 'station' with your sauteed onion, cooked/cubed chicken, 1-2 cups of your cheese (set aside other 2 cups), and your flour tortillas. Lay out a tortilla (on a plate) and spread a handful of chicken, a handful of cheese and a tong-full of onion onto a tortilla, wrap up like a burrito and place in your grease pan.
8. Continue with step 7 until all ingredients and tortillas are used up and greased pan is filled with your enchiladas.
9. Take your pot of warm sauce and pour over entire pan of enchiladas...covering them generously.
10. Spread remaining cheese over the top and BAKE until cheese is bubbly and slightly browned.
...and don't forget to lick your plate clean!
KIKI'S CHICKEN DIVAN
1 can cream of chicken soup
1/2 cup mayo
4-5 tbsp curry powder
2 tbsp lemon-juice
1 frozen pckg chopped broccoli (or 1 med floret fresh/chopped)
4-5 cooked/cubed chicken-breasts
2-3 cups shredded cheese
4-5 slices cubes wheat or white bread
1/2 cube of melted butter
1. Grease a 9 by 13" pan and set aside.
2. Preheat oven to 350
3. In a small mixing bowl, combine cream of chicken soup, mayo and curry powder and lemon-juice.
THIS IS YOUR SAUCE
4. Pour chopped broccoli into pan.
5. Layer cooked/cubed chicken over the broccoli.
6. Pour sauce over the chicken.
7. Layer all cheese over the sauce.
8. Sprinkle bread-cubes over the sauce.
9. Pour melted butter over the bread-cubes, making sure to let cover as much bread as possible.
10. BAKE for approximately 35 min., or until the bread crumbs are golden-brown and broccoli is soft.
...and don't forget to lick your plate clean!
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Beef Dishes
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Fish Dishes
MCGEE'S SPECIAL-SAUCE SALMON
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Pork Dishes
HAYLEY'S ONE-SKILLET BLACK-BEAN PORK CHOPS
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Veggie Dishes
PAPA'S FAMOUS BURRITOS
HAYLEY'S STUFFED PEPPERS
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Noodle Dishes
HAYLEY'S CHUNKY SPAGHETTI
SHELLEY'S SUMMER GRAPE SALAD
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Soups/Stews
LEAH'S & HAYLEY'S CHICKEN TORTILLA SOUP
Sides Dishes
LEAH'S & HAYLEY'S CHICKEN TORTILLA SOUP
Sides Dishes
APRICOT REDUCTION
