Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: March 2006 (page 1 of 3)

Cornbread Dressing

Recipe Source: Down Home Soul Food Cooking Blog


2 large onions, chopped
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 cup milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt to taste
pepper to taste


Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (I do this step the day before). Beat eggs and mix with milk, melted butter and chicken broth. Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth, as needed to achieve the right consistency. Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

Chicken Voila

Recipe Source:

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 25 Minutes


4 skinless, boneless chicken breast halves – cut into bite-size pieces
salt and pepper to taste
2 cloves garlic, minced
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 tablespoon butter
1 (14.5 ounce) can chicken broth


Place chicken in a bowl, and season with salt, pepper and garlic. Sprinkle the flour over the chicken pieces and toss to coat.

Heat the oil and butter in a large skillet over medium heat. Shake the excess flour off of the chicken, and reserve in the bowl. Place the chicken in the hot pan, and brown on all sides. Remove from the pan, and keep warm.

Whisk some of the chicken broth into the flour in the bowl until smooth. Stir this into the drippings in the skillet, then stir in the remaining broth. Bring to a boil, then reduce the heat to low, and return the chicken pieces to the skillet. Simmer over medium heat until the chicken is cooked through, and the sauce has thickened. Taste, and season with additional salt and pepper if desired.

Asian Fire Meat

Recipe Source:


1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin


In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.

Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles.

For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.

Cowboy Tacos

Recipe Source: Joan Schweger /

Prep/Cooking Time: Prep Time: 5 Minutes / Cook Time: 25 Minutes


1 pound cubed or minced pork stew meat
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
1 cup chunky salsa
1 (16 ounce) can chili beans, undrained
1/3 cup apricot preserves
12 taco shells
1 (10 ounce) can sliced ripe olives, for topping


In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring occasionally until pork is no longer pink.

Stir the beans, salsa and apricot preserves into the skillet with the pork. Reduce heat to low, and simmer until heated through, about 10 minutes.

Spoon 1/3 cup of the pork mixture into each taco shell, and top with sliced olives.

Ham and Pineapple Dinner

Recipe Source: Melissa /

Prep/Cooking Time: Prep Time: 20 Minutes / Cook Time: 15 Minutes


2 tablespoons butter
2 1/2 cups cooked and cubed ham
2 green onions, chopped
1 cup pineapple chunks, drained
1 1/3 cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch


Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.

In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

Makes 4 servings.

Chicken and Rice Casserole

Recipe Source: Down Home Soul Food Cooking Blog


1 cup long grain rice, uncooked
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 can evaporated milk
1 chicken, cut up
1 pkg. dry onion soup mix


Spray casserole pan with non-stick cooking spray. Mix rice, both cans of soup, water, milk and 1/2 of the onion soup mix. Pour into casserole dish. Top with uncooked chicken. Sprinkle with the other half of the dry onion soup mix. Cover and bake for 2 to 2 1/2 hours at 350 degrees (or until chicken and rice are done). Don’t over cook or the chicken will be dry.

Nicki’s Notes:

My mother used to make this casserole all the time when I was growing up, very easy to make the night before or morning of and stick in the fridge to warm later!

My fave variation: add a can of Rotel tomatoes for an extra kick and/or top with shredded sharp or medium cheddar cheese. 🙂

Mexican Lasagna

Recipe Source:

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 20 Minutes


1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup shredded Colby cheese


Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9×13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.

Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Nicki’s Note:

My mother used to make this dish and is great for any picky eaters who will eat beef or other meats well. My favorite variation is to use tortilla, dipping, or corn chips instead of the flatten tortilla shells.

Firecracker Shrimp

Recipe Source: Essence Of Emeril


1 teaspoon oil
1 pound large shrimp, shell-on, split down back and deveined
1 cup heavy cream
Juice of 2 lemons
2 tablespoons butter
2 tablespoons chopped parsley
Salt and pepper


Heat oil in a large sauté pan, add shrimp and toss and cook for 3 minutes. Add cream and lemon juice. Splash on as much Tabasco as you can handle.

Allow to reduce on high for 5 minutes; watch carefully, it could overflow. Add butter and parsley. Season with salt and pepper.

Serve it up.

Showstopper Chicken Surprise

Recipe Source: /

Prep/Cooking Time: Bake: 12 minutes, Prep: 25 minutes


4 large skinless, boneless chicken breast halves (about 1 1/3 pounds)
1 cup shredded smoked Rofumo cheese or smoked Gouda, Edam or cheddar cheese (4 ounces)
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3/4 cup fine dry bread crumbs
1 tablespoon peanut oil or other cooking oil


Using a sharp knife, cut a pocket in the side of each chicken breast half. Stuff each pocket with about 1/4 cup of cheese. Secure openings with wooden toothpicks, if needed.

In a shallow dish, stir together flour, salt and pepper. Place eggs in another shallow dish, and place bread crumbs in a third shallow dish. Coat stuffed chicken breasts in flour mixture. Dip floured chicken in beaten eggs, then coat well with bread crumbs.

In a large, ovenproof skillet, heat oil over medium heat. Cook chicken 2 to 3 minutes per side or till browned.

Transfer skillet to a 375 degree F oven and bake, uncovered, 12 to 15 minutes or till chicken no longer is pink.

Makes 4 servings.

Chicken Burrito Bundles

Recipe Source:

Prep/Cooking Time: 20 minutes / 5 mins prep


2 cups chopped cooked chicken
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
6-8 inches tortillas
1 (8 ounce) package shredded sharp cheddar cheese
3 plum tomatoes, diced
1 small onion, diced


Heat oven to 350. Place chicken and seasoning in large heavy duty zip lock bag and shake to coat. Spread beans down center of tortillas, top with chicken, cheese, tomatoes and onion. roll up. Wrap each in foil. Bake at 350 for 15 minutes. Serve with salsa.

Makes 6 servings.

« Older posts

© 2020 Now We're Cookin'

Theme by Anders NorenUp ↑