I sat down this evening and put together a Christmas & Holiday Gift Guide at The Cooking Blog for the Cooks and Foodies in your Life.
It features of a collection of gifts that will make drinks taste better, tea more enjoyable, entertaining easier, and cooking easier. Take a look and let me know in the comments on the site.
Just doing some planning for Christmas dinner. A favourite recipe that I thought I would share. You can also find it at The Cooking Blog.
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1 cup shredded American-Cheddar cheese blend (4 oz)
- 1 teaspoon soy sauce
- 1 bag (12 oz) frozen cut green beans, thawed, drained
- 1 small red bell pepper, chopped (1/2 cup)
- 1 1/2 cups Cheddar French-fried onions (from 6-oz can)
- Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
- Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
- Bake uncovered about 5 minutes longer or until onions are brown and crisp.
For those of you who didn’t get to the Saskatoon Ex this year, I posted this excellent recipe for Elephant Ears on The Cooking Blog back in 2006.
Jordon tracked down this recipe and it was a huge hit around the house. It is also posted at The Cooking Blog.
- 1 tablespoon olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 large onion, diced (about 1 cup)
- 1 medium green pepper, diced (about 1 cup)
- 2 teaspoons Cajun seasoning
- 1 can condensed tomato soup
- 2 cups water
- 1 cup uncooked regular long-grain white rice
- 1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined
- 1 large tomato, chopped (about 1 1/2 cups)
- Chopped fresh parsley
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
- Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
- Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.