Baked Chops and Fries

This is a wonderful meal that I thought was going to be a total disaster (it almost was). I think I've worked out most of the bugs though. It is a creamy casserole with pork chops, potatoes, and green beans. What more could you want??? (Sorry, the pictures I took were just too bad to post)

Baked Chops with Fries

1/2 tsp salt

1/8 tsp pepper

1/8 tsp paprika

4 pork chops (1 inch or thinner, bone in or boneless)

2 tbsp. veg oil

1 can cream of celery (or mushroom) soup

1/2 cup sour cream

2 tbsp. milk

1 tsp. dried parsley

4 cups frozen steak fries, thawed

2 cans green beans, drained

Preheat oven to 350 degrees. Combine salt, pepper, and paprika; sprinkle over both sides of chops. In a large skillet, cook chops in oil on both sides until just done (don't over cook). Remove chops and keep warm. Drain skillet, then combine soup, sour cream, milk and parsley in the skillet. Cook and stir until heated through (shouldn't take long). In a greased 11x7x2inch dish, lay the fries in a single layer on bottom. Spread green beans over top of the potatoes. Pour the soup mixture over the green beans as evenly as possible. Top with cooked chops. Cover and bake for 20 minutes. Uncover; bake 5 more minutes or until meat is tender and vegetables are heated through.

Chicken Soup with Mashed Potato Dumplings

Mmmm, Mmmm Good!! This is the greatest soup. My husband usually complains when I cook soup, but he was sad that he missed this one. It's great for leftover mashed potatoes, but if your house is like mine....you don't ever have left over mashed potatoes (they're my husband's fav). So, I keep a box of instant mashed potato flakes in the pantry just for this dish. I've made it with instant and homemade mashed potatoes. We couldn't taste a difference. This soup is good as leftovers, but the dumplings kind of dissolve, so you just get a great tasting thicker soup.

Chicken Soup with Mashed Potato Dumplings

1/2 cup chopped onion

2 garlic cloves, minced

1 tbsp. veg. oil

6 cups chicken broth

2 cups cubed, cooked chicken (can use canned chicken in this one)

2 celery ribs, chopped

2 med. carrots, sliced

1/4 tsp. dried sage

1 1/2 cups biscuit/baking mix

1 cup cold mashed potatoes

1/4 cup milk

1 tbsp. chopped green onion

1/8 tsp. pepper

In a large saucepan, saute onion and garlic in oil for 3-4 minutes or until onion is tender. Stir in the broth, chicken, celery, carrots, and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. In a small bowl, combine the mashed potatoes and milk. Then, add the biscuit mix, green onion, and pepper. Form into small quarter size balls. Drop each ball into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean. DO NOT LIFT LID WHILE DUMPLINGS ARE SIMMERING.

Notes: As stated earlier, canned chicken will work in this soup. I usually make the instant mashed potatoes in the microwave and throw them in the freezer while I'm preparing the other ingredients, so that it's cold when I need it. Also, I've started leaving out the green onions. I haven't noticed a difference in the flavor of the soup.

Meal Fit for a King

This is one of my favorite dishes. Chicken a la King, not to be confused in any way with King Ranch Chicken. They are totally different. This really does come together quick and it is one of the best comfort foods. It's the dinner version of biscuits and gravy.

Chicken a la King

5 biscuits

1/4 cup chopped onion

1/4 cup chopped celery

1/3 cup butter

1/4 cup flour

1/4 tsp. salt

1 cup chicken broth

1 cup of milk

2 cups cubed, cooked chicken

2 tbsp. diced pimientos

Ok, here is how to get it done quick.

Preheat oven to biscuit baking temp. on biscuit package. Heat butter on low heat in large skillet. Chop celery and onion; add to skillet and turn heat to medium. Cook biscuits when oven is done preheating. While onion and celery are cooking, measure out flour and salt. Also measure out broth and milk. When onions and celery are crisp-tender, stir in flour and salt till blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and pimientos. Bring back to a boil, then reduce heat, and simmer, uncovered, for 4-6 minutes (until heated through). Serve over split biscuits.

Notes: umm..umm..good

Black Bean Burritos

This is easy enough for me to make for dinner the first day of school (which means it must be fast). I think my brain stopped working at exactly 2:30pm yesterday. The first day of school went pretty well. It was my 4th first day of school (as a teacher) and the first that I wasn't nervous about. I have to admit that I miss my sophomores. Juniors and seniors are too arrogant for me. Oh well, getting juniors and seniors is supposed to be a promotion (without a pay increase), so I'll try to enjoy it.


I've been reading some older posts lately which reminded me of new year's resolutions. Most people make their's in January, but I find myself running on the August-June school year schedule, and I think of changing things every new school year. I'm declaring my new school year resolutions now (so maybe I'll stick to them).


1. I will not carry other teachers. They should learn to do their own job.
2. I will try not to be as sarcastic to students (but it's ok to be sarcastic with them right?)
3. I will set a goal to have all my kiddos pass TAKS ( I know, pretty lofty, but we'll see).
4. I will not stay late at work and still bring my work home.


Ok, so I think those are all goals more than resolutions, but I'll try. Anyway, here is the busy night recipe.

Black Bean Burritos

1 - 15oz can black beans, rinsed and drained

1/4 cup chopped onion

1-4oz can chopped green chilies

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1 tbsp. veg. oil

3 tsp. chili powder

1/2 tsp. minced garlic

1/4 tsp. dried oregano

1/4 tsp. ground cumin

1/8 tsp. salt

8 flour tortillas

1 cup shredded Monterrey Jack cheese (or cheddar)

salsa and sour cream

Place beans in a large microwave-safe bowl; mash lightly. Stir in the chilies, onions, peppers, oil, chili powder, garlic, oregano, cumin, and salt. Cover with paper towel and microwave on high 2-3 minutes, or until heated through, stirring once. Spread 1/4 cup bean mixture down teh center of each tortilla. Top each with 2 tbsp. of the cheese; roll up. Place seam side down on an ungreased microwave safe dish. Cover with a damp microwave safe paper towel. Microwave on high for 30-45 seconds or until heated through. Serve with salsa and sour cream.

Notes: This is an easy dish, but I have to admit that it tastes like something is missing. If you have any suggestions, let me know. I think that I'll try less chili powder with more salt and garlic next time. That's just me. The original dish is still worth a try. Again, no meat; add any meat you like if have someone that refuses to eat vegetarian meals.

Refried Bean Soup with Pace Cornbread

I'm finally getting around to posting this delicious meal. I made it last week sometime. The soup is one of the easiest recipes I have. Just throw together a few cans, heat, and eat!! The cornbread recipe is from my mother in law and is a great side for any mexican theme dinner. I haven't been cooking much since I started working again last week. Last night was movie night with me and my husband. We made out the hide away bed on one of our couches, piled on a bunch of pillows, and watched movies all night. My husband cut up salami, summer sausage, pepper jack cheese, smoked cheddar, and mild cheddar. We ate it with crackers for dinner. It was great!! We even put an ice chest next to the couch so we didn't have to walk to the kitchen. I think we'll try to make movie night a regular ritual. Anyway, back to the recipe; the soup can have so many variations to suit your needs. I'll put some of my variations in the notes below. You have to try this on a busy weeknight!!

Refried Bean Soup

1 (~15oz) can fat free refried beans (you don't have to use fat free)

1 (15 1/4oz) can whole kernel corn, drained

1 (15oz) can black beans, rinsed and drained

1 (14 1/2oz) can chicken broth

1 can rotel

1/2 cup water

1 (4oz) can chopped green chilies

1/4 cup salsa

Optional Garnishes: tortilla chips, more salsa, sour cream, shredded cheese

In a large saucepan, combine all ingredients except for garnishes and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with any garnishes you like.

Notes: I like to make the soup and add a dollop of daisy and some shredded cheddar to each bowl. The original recipe called for spicy refried beans, but my husband isn't fond of spicy foods. Therefore, I use regular refried beans and mild rotel. I just add a little cayenne pepper to my bowl to spice it up. As you may have noticed, there is no meat in this soup, but it is plenty hearty. My husband doesn't even usually notice the lack of meat. But, if you are a big meat eater, you could add cubed, cooked chicken.

Pace Cornbread Squares (sorry, no picture)

1 pkg. Jiffy Cornbread mix

1/2 cup milk

1/2 cup Pace Picante Sauce

1/2 cup shredded cheddar cheese

1 egg

2 tsp. sugar

1/2 cup sour cream

In a bowl, mix all ingredients, except the cheese, very well. It will be thinner than normal cornbread batter. Pour batter into a greased 8 x 8 inch pan. Sprinkle the cheese over top and bake at 400 degrees for 15-20 minutes, till center is baked. Watch so that the bottom crust doesn't overbrown.

Cooked, Cubed Chicken

I usually saute boneless, skinless chicken breasts in a pan to make cubed, cooked chicken to add to recipes, salads, soups, etc. But, I found that sometimes it's easier to cook it in the oven while I'm making something else. I think this will work especially well to make chicken that easily shreds for enchiladas.

boneless, skinless chicken breasts, trimmed
salt and pepper to taste
a little water

Heat oven to 350 degrees. Place chicken breasts in a casserole dish. Add enough water to the dish to barely cover the bottom. Sprinkle chicken with salt and pepper (and any herbs you like). Cover with aluminum foil and bake for 20-25 minutes or until cooked through. Cut into cubes.

Rachael Ray's Vodka Cream Sauce with Pasta

I've been planning on making this recipe for a few weeks now and I finally got around to it. I really liked the pasta sauce, but my husband did not. I wished it had gotten a little thicker than it was, but I still liked the flavor. It had too much of a tomato flavor for my husband (he hates tomatoes). The recipe makes a ton, so I would cut it in half. I froze about 3 cups of leftover sauce. If you like the recipe, then the freezing directions are in the "Notes" section after the recipe.

Rachael Ray's You-Won't-Be-Single-For-Long Vodka Cream Pasta

salt and pepper to taste

12 oz. pasta, such as penne

1 tbsp. EVOO (extra virgin olive oil)

1 tbsp. Butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken broth

1 can (28 oz) crushed tomatoes

1/2 cup heavy cream

20 leaves of fresh basil, shredded or torn

Put a large pot of water over high heat for the pasta. When water boils, add salt and penne. Cook according to package directions; drain.

Meanwhile, heat a large skillet over medium heat. Add evoo, butter, garlic, and shallots. Gently saute garlic and shallots, 3-5 minutes, to develop their sweetness. Add vodka and cook to reduce by half, 2 to 3 minutes. Add chicken broth and tomatoes. Bring sauce to a bubble, then reduce heat to a simmer. Season with salt and pepper.

Stir cream into the vodka sauce. When sauce returns to a bubble, remove from heat. Toss hot pasta with sauce and basil leaves. Serve immediately.

Notes: Shallots are usually found near the onions in the produce section of grocery stores. Walmart doesn't always have them. If you would like to freeze the sauce, leave out the basil and add when it's reheated later. I added cooked, cubed chicken to my husband's pasta because he won't usually eat meals without some type of meat. The recipe to make cooked, cubed chicken in a hurry is above.