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Kerri's Kitchen

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Kerri's Kitchen - Page Text Content

S: KERRI'S KITCHEN volume 111 2018

FC: KERRI'S KITCHEN | volume 111 2018

1: YUM!

3: Directions: Preheat oven to 375 degrees. Place both chicken breasts in a Pam sprayed 8 x 11 glass oven safe dish. Open and spread 1 can of Campbells Cream of Tomato over both chicken breasts. Dice 3 stalks of celery and place over the chicken. Use the cream of tomato can and fill it up to the top with water and then dump the water in the dish. Generously salt and pepper chicken. Cover dish with Aluminum foil and place in oven for 30 to 45 mins (until chicken is cooked). While chicken is cooking make rice. To make Gravy after: Take chicken breasts out of dish onto a plate. Pour all the tomato sauce and celery through a strainer and into a pot on the stove. Any celery that didnt strain put into a bowl and set aside. Heat up tomato sauce in the pot over the stove on medium high heat. add a couple tbsp of flour and Stir constantly. Tomato sauce will thicken into a gravy. strain gravy into serving bowl to remove any large chunks of flour in the sauce. Pour celery from bowl into the gravy. Serve over chicken and rice. | Mom's Cream of Tomato and Celery Chicken with Rice Ingredients 1 Can of Campbells Cream of Tomato Soup 3 Stalks of Celery 1 can of water 2 boneless Skinless Chicken Breasts 1/4 c Flour 1 pkg of rice

4: Ingredients 1 lb Chicken breasts, boneless skinless 2 Bell peppers 1 14 ounce can Black beans Cilantro 1 14 ounce can Corn 1 Jalapeno pepper 3 cups Salsa 2 tsp Chili powder 1/2 tsp Salt 1 tsp Cumin Corn tortilla chips 4 oz Light cream cheese 6 oz Pepper jack cheese 1 1/2 cups Water Directions Place the chicken breasts, 1/2 of salsa, water, cumin, chili powder and salt in the crockpot. Cover and cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks. Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together. After the chicken has been shredded, add the roasted peppers, roasted corn and jalapeño, black beans, other half of salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese. | Crockpot Queso Chicken Chili

5: Ingredients 1/4 cup extra virgin olive oil 2 cups onion, chopped 1 large head green cabbage (about 2 to 3 pounds) 2 pound ground beef, raw 1 cup rice, cooked 1 teaspoons Kosher salt 16-ounce can tomato sauce 14-ounce can beef broth teaspoon paprika sour cream red wine vinegar | Stuffed Cabbage Rolls | Directions Cook the rice according to package directions and allow to cool. In a medium skillet, heat the oil over a medium-high heat and cook onion until softened. Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, no more than a third of the way into the leaf. In a mixing bowl, combine the beef, cooled onion, cooled rice, and salt. With the stem side of the cabbage leaf facing you, place a cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into packet. Mix and place tomato sauce, beef broth, and paprika in bottom of crockpot just enough to cover the bottom of pot. Place rolls on top of sauce and then pour remaining sauce on top. Cook on Low heat for 4 hours. Serve with dollop of sour cream and a splash of red wine vinegar.

6: Mushrooms Spinach and Havarti Cheese Pasta | Ingredients 1/4 cup Garlic or shallots 16 oz Mushrooms, fresh 2 cups Spinach 1 cup Chicken or vegetable broth 16 oz Farfalle pasta 1 tsp Salt 2 tbsp Oil 2 tbsp Butter 6 oz Havarti cheese grated 1/2 cup Heavy whipping cream 1/4 cup Parmesan cheese 1 splash White wine | Directions PASTA: Cook the pasta according to package directions. Drain and set aside. MUSHROOMS: Heat the butter and oil in a large skillet or pot over medium high heat. Add the mushrooms and saute until golden brown and soft, 5-10 minutes. The mushrooms will cook down and reduce in size. Add the garlic and white wine (it should sizzle a bit) and give it a few good stirs. Add the whipping cream and salt. TOSS: In a large pot, toss the pasta with the mushroom sauce from step two. Add some or all of the broth if you feel like you want there to be more sauciness (it sort of depends on personal preference. SERVE: While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and Havarti cheese.

7: Directions Season the salmon with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice, sesame and cilantro leaves together. Stir to combine well. Set aside. Heat up a skillet with the oil on medium heat. Pan sear the salmon on both sides, until cooked. Transfer the salmon onto a serving platter, add the sweet chili sauce on top of the salmon and serve immediately. You may bake the salmon at 450F for about 12 or 15 minutes or until they are cooked through. | Sweet Salmon Chili | Ingredients 1 lb salmon, cut into 2-3 pieces Salt Black pepper 1 teaspoon oil 4 tbsp bottled Thai sweet chili sauce 1 1/2 teaspoons lime juice 1/2 teaspoon White sesame 1/2 tablespoon chopped cilantro leaves

8: Greek Chicken Bowl | Ingredients Directions

9: Taco Salad | Ingredients | Directions

10: Directions | Chicken Noodle Caserole | Ingredients

11: Spinach Lasagna Roll Ups | Ingredients Directions

12: Italian Spinach, Orzo, & Meatball Soup | Ingredients Directions

13: Pizza Casserole | Ingredients 4 cups penne pasta 1 lb ground beef 1/2 lb pork sausage 4 oz pepperoni's 1/2 of a green bell pepper , chopped 1 small onion , chopped 1/2 cup freshly grated parmesan cheese 1 tsp oregano 2 cloves garlic , minced 1 can sliced mushrooms (optional) 1 can sliced olives 24 oz jar marinara sauce 2 cups shredded mozzarella cheese | Directions Cook penne pasta according to package instructions. Drain and set aside. Brown ground beef and sausage in a large skillet over medium heat. Drain grease. Add cooked meat to a large mixing bowl. Add pepperoni's, bell pepper, onion, parmesan cheese, oregano, garlic, mushroom and olives. Add noodles and pasta sauce and toss to combine. Pour mixture into a greased 9x13'' pan. Sprinkle 2 cups of mozzarella cheese on top. Bake for at 350 degrees F. for 25-30 minutes or until cheese is golden and bubbling.

14: Four Cheese Garlic Scalloped Potatoes | Ingredients Directions

15: Ingredients Directions

16: Roasted Cauliflower Head | Ingredients Directions

17: Ingredients 2 minced tbsp parsley 1 Avocado 1 Cucumber 2 tbsp Red onion 1 1/2 cups cherry Tomatoes Pepper to Taste 2 tbsp Olive oil 1 tbsp Red wine vinegar 4 oz Feta cheese Directions Chop tomatoes in half and add to the bowl. Peel and seed one cucumber and dice. Add to bowl. Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. ONLY IF YOU ARE EATING IMMEDIATELY ADD AVOCADO! Cube feta and add to bowl. Add minced red onion and minced parsley to bowl. Whisk together olive oil, red wine vinegar and black pepper – pour over salad. Toss gently so the feta and avocado doesn’t break up. Serve immediately. | Tomato Cucumber and Avocado Salad

18: B | Ingredients Directions

19: Breakfast Banana Split | Ingredients Directions

20: F | Ingredients | Directions

21: Z | Ingredients | Directions

22: Ingredients Directions

23: Ingredients Directions

24: P | Ingredients Directions

25: Ingredients Directions | B

26: Mini Cherry Pies Ingredients 1 package (2 9) store-bought pie crust 2 cups cherry pie filling 1 egg white-slightly beaten sugar for sprinkling Directions Preheat oven to 350 F Grease muffin tin and set aside ( you will need 10-11 cups ) Unroll one crust onto a flat surface and using a cookie cutter or rim of a glass/bowl cut 3 1/2 – 4 circles. Place each circle into tin cavity and press into the bottom and up the sides. Fill with cherry pie filling about 2/3 to the top. To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about 1/4-1/3 inch), then lace together to form a lattice. Press down slightly around the edges and trim the excess with a knife. Brush the tops of each pie with the whisked egg white and sprinkle with sugar. Bake for 25-30 minutes (until the crust is lightly golden and the filling begins to bubble). Let them cool in the pan for at least 15-20 minutes. Using a knife very carefully loosen the edges of each pie and gently lift it out.

27: Mini Key Lime Pies Ingredients 1 Cup key lime juice fresh squeezed (about a pound of key limes) 1 can sweetened condensed milk 2 -8 oz whipped topping plus more for garnish 8 oz cream cheese softened 1 stick butter unsalted, melted 1 sleeve honey graham crackers turned into crumbs Directions Crush graham crackers and mix with the butter, set aside. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined. Taking individual silicone cups fill with the cream cheese mixture about 3/4 of the way up. Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds. Serve with whipped topping garnish and key lime slice if desired, enjoy!

28: Ingredients Directions

29: Island Girl Ingredients Island Girl 8 ounces (1 cup) cranberry juice cocktail 8 ounces (1 cup) vodka 4 ounces (1/2 cup) ginger ale 2 ounces (1/4 cup) fresh lime juice | Directions Stir together cranberry juice cocktail, vodka, ginger ale, fresh lime juice in a large pitcher. Pour into ice-filled glasses, and garnish with lime wedges. Makes 4 servings.

Sizes: mini|medium|large|gargantuous
Kerri Hanson
  • By: Kerri H.
  • Joined: over 7 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: Kerri's Kitchen
  • Cookbook 2014
  • Tags: None
  • Published: about 4 years ago