Sunday, February 5, 2012

Home at Last! The Ranch Kitchen's Chicken Divan!


HOME!  The last few weekends have been hectic to say the least!  Showing cattle is fun, but hard work on good old dad, mom, and especially the kids.  January used to be one dull month before cattle showing!  But now, there is now time to rest, especially on the last few weekends of the first month of the year!  Showing in the junior and open Hereford cattle shows at the Fort Worth Stock Show has become a tradition for our girls and ranch.  However, as of the last few years we could not do it without our ranch herdsmen Steve.  His help with our cattle and constant gentle guidance of our Audrey been a God send for us all.  Thank you Steve!

My husband this year completed two years as the Texas Hereford President during our National Hereford Show weekend.  It's an association we all hold dear to our hearts.  The people and ranches in their membership have become like family to us all and it was an honor for Scott to lead this historic association. He was blessed to have a great group of officers and executive committee members to assist him. I have just been so very proud of how he has really given everything he had to insure the associations success.

Today, I finished up most of the laundry and attempted to get my house back in order!  The meal I served on this Super Bowl Sunday is not necessarily a party food, but comfort food at it's finest.  It's filling and above all one of my favorite meals to make in the winter.  Along with the rice, a salad and the avocados I served with ranch dressing, dinner was ready in under an hour and fifteen minutes.  It's cheesy texture pleases even the pickiest kiddos and will fill up those men in your house.  Left overs are my favorite and I profess to even eating it my house eating something cold is the ultimate compliment!

The Ranch Kitchen's Chicken Divan

10 chicken tenders
10 broccoli spears. frozen or fresh
1 can cream of chicken soup
1 can cream of celery soup
juice of 1/2 lime equalling about 3 tablespoons
2 cups sharp cheddar cheese, grated
1 cup mayonnaise (no light)
1 cups sour cream (no light)

Spray a 9 x 13 inch glass dish with Pam.  Place chicken tenders in dish.  Place broccoli spears on top of chicken tenders.  Mix soups, lime juice, mayonnaise, sour cream well.  Add grated cheese to this mixture and blend.  Pour this mixture on top of chicken topped with broccoli, making sure to cover all of the dish.  Cook on 400 for 1 hour or until the mixture begins to brown on top.

Serve with cooked long grain rice or Uncle Ben's. 


Wednesday, February 1, 2012

Granny's Wilted Cabbage

My Granny's Wilted Cabbage

Recipes are like treasures to me.  When lost, I feel like a piece of myself has gone missing.  For the last several years I have been trying to 'recreate' a favorite recipe of my Granny's.  For the most part her recipes have been written down carefully by my mother, but this recipe was one that seemed lost forever.  

It's simple and healthy, and I like to think my Granny learned it from her year living above a Chinese Restaurant in China Town in San Diego.  During World War II, as she waited for my grandfather's US Navy ship to sail in from the Pacific theatre, my Granny lived and worked in China Town.  Granny was fearless.  And her parents even more so, allowing her to travel from Texas and live in San Francisco as a young woman.  She used to tell me how she taught the cooks in the restaurant how to cook 'American style' and they in turn would teach her their traditional Chinese recipes. It's stories like these that I wish I had taped her voice saying.  Her face would light up remembering those happy times.

The recipe I am sharing today must have come from her time living in China Town.  It's one of my favorites that I made for my daughters before they left for college over Christmas break as we all were trying to eat healthier.  Needless to say, they loved it as much as I always did. 

I'm happy to say that my Granny's 'Wilted Cabbage' is now found and is as close as I can get it to the original recipe.  Wilted Cabbage can once again be cooked for the people she loved. 

It seemed to me that anything she cooked was fabulous.  I hope someday I can be as creative a cook as she was.  I know she is smiling down on me and our families now.  I miss her everyday. 

Granny's Wilted Cabbage

1 head of cabbage
1 large to medium white or yellow onion
1/4 cup Canola or Grape Seed Oil or more if cabbage begins to stick
2 - 3 tablespoons of prepared mustard
garlic salt and pepper to taste

Slice cabbage and onions into 1 inch strips.   In a large non stick pan or skillet with tall sides, pour 1/4 cup Canola or Grape Seed Oil.  Heat and cabbage and oil on medium to high heat, turning frequently with tongs or a spatula being careful not to splash heated liquid on your skin.  Saute the cabbage until halfway wilted (cabbage will be partially cooked and slightly limp).  

Season to taste.  Continue to cook, reducing fire to low.  Add 2 -3 tablespoons of prepared mustard to cabbage.  Continue to cook/saute on low, tasting for seasoning and adding garlic salt and pepper to taste. 

***Remember that a little mustard and garlic salt go a long way.  Serve hot with any meal or alone as a tasty, low fat meal.  Sausage can be added, turning this cabbage into a main dish.

Enjoy and hope you enjoy this recipe as much as we do.  

Alise - The Ranch Kitchen