I decided to do a weekly recipe post.
If you gals want me to do this, just let me know in your comments.....
Cause I've got TONS of recipes! A few are from cookbooks, but most of them are original. Before you get all impressed and thinkin' I'm a chef, let me tell you WHY I have so many original recipes:
Because I am challenged to understand recipes from a cookbook!
Honestly. I can read the recipe 5 times and still go "Huh?" (Incidentally, I do this with manuals and instructions too. I am not remotely like Angel, who loves manuals!!!! LOL!)
As I read a recipe, I catch myself going, hmmm, that doesn't sound like it would taste good with that, why don't we try this instead? Or how about adding this and that to this to get this?? Or, I just get an idea of what would taste even better and start all over from scratch!
I'm weird! I get ideas whenever I read recipes......and then I try the ideas.....
Most of my recipes do not have meausurements. For my recipe posts, I have tried to be as accurate as possible. And I will admit, for all of you to see, that trying to get a recipe from me is like trying to find the lost city of Atlantis. I'm pretty secretive with my recipes, for a couple of reasons. One, I love to bless my friends and family with something that is my own, cooked from scratch, and to see their faces and hear their joy when they eat it! And two, most of the time I have no idea of the measurements of ingredients that go into my recipes!
I used to have a cooking business, in which I had a list of dishes that the client would choose from. I'd give the client a shopping list and they'd go to the grocery store, get everything on the list, and bring it to my house. Then, I'd cook the dishes and freeze them, and they'd pick them up. I used all of my own recipes. I'm not doing that now, due to being busy with my family, but I still have it on the back burner for a future time. My sister in law is a self professed terrible cook, and she and her boyfriend eat out constantly, and I have offered to come into her home and put some dishes in the freezer for them, but alas, they haven't taken me up on the offer!
I do own cookbooks, but I read them for fun and inspiration, not to learn a new thing.
I told you I was weird, Marsha!!!
So, without further shilly shallying, here's my first recipe!
Creamy Chicken Divine:
6 boneless, skinless chicken breast
1 can cream of chicken soup
1 cup sour cream
1 TBSP yellow mustard
3 TBSP teriyaki sauce
1 bunch of green onions, chopped
1 C shredded cheese
Preheat oven to 350 degrees. Place chicken in a greased baking dish (you know the size). Combine next 6 ingredients in large bowl. Pour over chicken. Bake at 350 for 45 minutes, or until chicken juices run clear when pricked with fork. Makes 6 servings. Sauce is GREAT over mashed potatoes!
This recipe is original and copyrighted under Digby's Delectables 2000