{This is just a little "spin off" of my PoeFam blog that is a home for my domestic attempts...recipes, house stuff and more! It's named after my mom's mom, Miriam Elizabeth Davis...better known as "Gackey!" She was a lovely lady and oh so domestic. So, follow me as I try to fill her shoes...or, better yet, wear her apron!}

Tuesday, February 24, 2009

Mixed Reviews

A while back, I got this recipe from KRAFT and have been anxious to try it. Since all we seem to eat is chicken, I'm always happy to find a good beef recipe...and, in my opinion, I think I found a good one!

Here were the mixed reviews from the guys at my house:

"Another home run, baby! I mean, this is really good! Mommy's a good cook, huh Quinn!?" -Matt Poe

"Blechhhhh! {insert gagging here!}" -Quinn Poe

So, long story short, Matt and I loved it...Q hated it! He had much more fun making bracelets out of the noodles! Oh well!

Beef Noodle Bowl

8 oz. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced (about 2 cups)
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup teriyaki sauce
1 T. ground ginger

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, ginger and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Monday, February 23, 2009

Some Like it HOT!

Since I am a huge fan of chicken salad, I decided that I must try Annalee's Hot Chicken Salad recipe. And, it is G-double O-D! And easy! My little man even approved and ate bit spoonfuls.

Hot Chicken Salad

2 C cooked, diced chicken (or canned chicken)
2 C sliced celery
1/2 C sliced almonds
1/2 t salt
2 T lemon juice
2 t onion flakes (or grated onions)
3/4 C mayonnaise (I used Fat Free)
1/2 C grated cheddar cheese
1 C crushed potato chips

Preheat oven to 375 degrees. Combine all ingredients in bowl (except the cheese and chips, set them aside for later). Pile the mixture lightly in a baking dish. Top with cheese and potato chips. Bake 15-20 minutes at 375 degrees F. Serve hot!

This picture is after Matt and Q got their servings! :)

Wednesday, February 18, 2009

Finger-lickin' good

A few nights ago, I made this yummy dish that I got from Meredith. Q wasn't a fan of it, but Matt totally licked his plate clean! I laughed so hard at him getting the last bits of sauce off of his plate with his fingers! ...It's a recipe that I will definitely make again and again!

Cream Cheese Chicken
(a crock-pot recipe)

1 envelope dry Italian salad dressing
8 oz. cream cheese
1 can cream of chicken
1/4 cup water
4 boneless, skinless chicken breasts

Put chicken in crock pot. Combine salad dressing & water. Stir and add to chicken. Cover & cook on low for 3 hours. Combine cream cheese and soup until blended. Add to chicken. Cover and cook on low for 1 hour. Serve with noodles or rice. Lick your plate clean! :)

Sunday, February 8, 2009

A "Family" Favorite

Ever since Shannon gave me her recipe for Ritz Cracker Chicken, it has been a favorite around our house. It is often requested by Matt ...and even more so by Brad. (Matt's Two-Five partner) I know that when I make it, I'll have NO leftovers! And, I don't mind making it because it is SO easy!
Ritz Cracker Chicken

2 sleeves of Ritz crackers
2 cans chicken (this is my easy way, you can use "real" chicken if you prefer)
1 can cream of celery
1 can cream of chicken
8 oz. sour cream
1 stick of butter

Spray 9x13 baking dish. Crumble sleeve of crackers on the bottom of the pan. Add chicken on top of crackers. Mix cream of celery, cream of chicken, sour cream, and pepper. Pour over chicken. Crumble other sleeve of crackers and put on top. Pour 1 stick of melted butter on top of crackers. Bake at 350 degrees for 30-35 minutes.