I got this from Studio 5 http://www.ksl.com/index.php?nid=204&sid=4634081). It was a perfect (easy, quick and yummy) Halloween dinner and will be a new tradition in our house. Would be great for any breakfast too. Get the syrup started first so it'll be ready in time.
SYRUP
Ingredients:
1 ½ c. apple cider or juice
1 c. packed brown sugar
1 c. corn syrup
4 T. butter or margarine
1 t. lemon juice
¼ t. ground cinnamon
¼ t. ground nutmeg
Method:
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.
PANCAKES
Ingredients:
2 c. all-purpose flour
2 T. sugar
4 t. baking powder
1 t. salt
1 t. ground cinnamon
4 eggs, separated
2 c. milk
1 c. canned pumpkin
4 T. canola oil
Method:
For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.
Saturday, November 1, 2008
Thursday, October 30, 2008
Martha Stewart's Scalloped Potatoes
Don't let the name scare you off. These are easy and Austin loves them.
1 large clove garlic, cut in half
1 T. butter
5 lbs. potatoes
4T. fresh thyme (I used dried)
4tsp. salt
1/4 tsp. freshly ground pepper
4C. cream
4oz grated Parmesan cheese
Rub a 3quart baking dish with garlic. Using pastry brush, spread butter evenly in dish. Butter a piece of parchment paper. Peel and slice potatoes in thin rounds. Arrange 5 layers of potatoes, thyme, slat and pepper. Pour cream over the potatoes. Place dish on cookie sheet in oven and cover with parchment paper. Bake at 350 until potatoes are tender, 45-60 minutes. Remove parchment and sprinkle with Parmesan. Bake until cheese is melted and browned, about 30 more minutes.
1 large clove garlic, cut in half
1 T. butter
5 lbs. potatoes
4T. fresh thyme (I used dried)
4tsp. salt
1/4 tsp. freshly ground pepper
4C. cream
4oz grated Parmesan cheese
Rub a 3quart baking dish with garlic. Using pastry brush, spread butter evenly in dish. Butter a piece of parchment paper. Peel and slice potatoes in thin rounds. Arrange 5 layers of potatoes, thyme, slat and pepper. Pour cream over the potatoes. Place dish on cookie sheet in oven and cover with parchment paper. Bake at 350 until potatoes are tender, 45-60 minutes. Remove parchment and sprinkle with Parmesan. Bake until cheese is melted and browned, about 30 more minutes.
Monday, October 27, 2008
Garden pasta
I kind of made this up, but it turned out really good and is a great way to use up those home-grown tomatoes.
Fun pasta (my kids are more likely to eat bow-tie than anything else)
About 4 C. cut up tomatoes. (I cut cherry tomatoes in half, but I'm sure it'd work with other kinds)
2-5 cloves crushed/chopped Garlic
thyme
basil
oregano
rosemary
montreal steak seasoning
15 oz. ricotta cheese (I only had about half that and it was good, but a full container would be better probably)
1/2 - 1 C. parmesan cheese
Cook pasta.
Place tomatoes into pan heated with olive oil. Add spices. I just did a couple sprinkles of each. Let that heat and simmer for about 15 min. Tomatoes should break down a bit and make it liquidy.
Add cheeses to tomatoes and heat through. Pour over pasta.
Sausage would also really be good in this I bet.
Fun pasta (my kids are more likely to eat bow-tie than anything else)
About 4 C. cut up tomatoes. (I cut cherry tomatoes in half, but I'm sure it'd work with other kinds)
2-5 cloves crushed/chopped Garlic
thyme
basil
oregano
rosemary
montreal steak seasoning
15 oz. ricotta cheese (I only had about half that and it was good, but a full container would be better probably)
1/2 - 1 C. parmesan cheese
Cook pasta.
Place tomatoes into pan heated with olive oil. Add spices. I just did a couple sprinkles of each. Let that heat and simmer for about 15 min. Tomatoes should break down a bit and make it liquidy.
Add cheeses to tomatoes and heat through. Pour over pasta.
Sausage would also really be good in this I bet.
Saturday, October 25, 2008
Bulgogi (Korean BBQ)
1 Tablespoon sesame seeds
½ teaspoon black pepper
½ teaspoon salt
6 Tablespoons sugar
4-6 cloves garlic, crushed
3-4 Tablespoons soy sauce
2-3 Tablespoons water
1 Tablespoon sesame oil
½ cup chopped green onions
1 pound flank steak, cut into very thin slices (easiest to slice when still partially frozen)
In dry skillet, parch sesame seeds until slightly brown. In a gallon ziplock baggie combine rest of ingredients EXCEPT meat. Once mixed, add to meat, using hands to coat all pieces and mix. Marinate all day. Cook in frying pan with a bit of hot oil. Make a dipping sauce with 1/3 part soy sauce to 2/3 part water, bit of crushed red pepper, and a bit of sesame oil - heat to simmer. Serve meat with sides of Large leaf lettuce, sauce, and rice. To eat authentically, use lettuce leaf as a wrap, put meat, rice, and sauce inside, and wrap lettuce around it.
To add a bit of heat, add a dash of red chili pepper sauce to the marinade and sauce.
½ teaspoon black pepper
½ teaspoon salt
6 Tablespoons sugar
4-6 cloves garlic, crushed
3-4 Tablespoons soy sauce
2-3 Tablespoons water
1 Tablespoon sesame oil
½ cup chopped green onions
1 pound flank steak, cut into very thin slices (easiest to slice when still partially frozen)
In dry skillet, parch sesame seeds until slightly brown. In a gallon ziplock baggie combine rest of ingredients EXCEPT meat. Once mixed, add to meat, using hands to coat all pieces and mix. Marinate all day. Cook in frying pan with a bit of hot oil. Make a dipping sauce with 1/3 part soy sauce to 2/3 part water, bit of crushed red pepper, and a bit of sesame oil - heat to simmer. Serve meat with sides of Large leaf lettuce, sauce, and rice. To eat authentically, use lettuce leaf as a wrap, put meat, rice, and sauce inside, and wrap lettuce around it.
To add a bit of heat, add a dash of red chili pepper sauce to the marinade and sauce.
Monday, October 20, 2008
Waffles
2 Eggs
2 C. flour
1 3/4 C. milk
1 T white or brown sugar
4 tsp baking powder
1/4 tsp salt
Beat eggs until fluffy. Add other ingredients and mix just until blended. Cook in waffle iron.
2 C. flour
1 3/4 C. milk
1 T white or brown sugar
4 tsp baking powder
1/4 tsp salt
Beat eggs until fluffy. Add other ingredients and mix just until blended. Cook in waffle iron.
Thursday, October 16, 2008
Baked Potato Soup
1 pkg. Bacon
1/2 Cup chopped onion
6-7 medium potatoes, peeled and diced
3 cups chicken broth
1 cup whole milk
1 cup frozen corn (optional)
Salt and pepper to taste
Fry the bacon in a large pan (preferably big enough to make the soup in to save on dishes).
Remove half of the crispy bacon and set aside, add onions and saute in the bacon grease.
Stir in potatoes and broth.
Cover and simmer until potatoes are tender.
Remove 3 cups of the potato cubes and the bacon.
Blend in food processor with the milk until smooth.
Pour the puree back into soup, add corn, salt, and pepper. Simmer another 5--10 minutes.
Serve with cheddar cheese and remaining bacon.
**I leave the corn out and serve it on the side.
Tuesday, October 7, 2008
Chicken Pot Pie with a Biscuit Twist
I got this recipe out of a Nora Roberts book and twisted the pot pie part to fit my time constraints.
1 fryer chicken
2 cans cream of celery soup
Flour
1 cup potatoes
1 cup carrots
1-2 handful frozen peas
1 can lima beans
1 t garlic powder
1 t onion powder
1 1/2 T basil
3/4 t oregano
1 1/2 t rosemary
Thyme
Pepper
Salt
Boil a whole fryer in a big dutch oven, covered with water until done through. When the skin peels easily and the legs and thighs separate at the joint it’s done. (about 1 to 1 ½ hours)
Remove the chicken and set aside to cool. Preheat oven to 400.
Skim the grease out of the broth and add cream of celery soup before thickening it a bit with flour. Scoop some broth out – the empty soup cans are handy- and stir some flour in that so it doesn’t lump. Add the garlic and onion poder, basil, oregano and rosemary. Add a sprinkle of thyme, and a dose of pepper and salt. This will thicken as it cooks. Simmer on low. Peel and chop potatoes and carrots. Add them to the broth. Add peas and lima beans.
When the chicken’s cool enough, remove the skin, pick off chunks of the meat and add the meat to the broth until the chicken’s picked clean. Simmer until veggies are done.
While the veggies are cooking, make biscuits.
Baking Powder Biscuits
2 c flour
3 t baking powder
1 t salt
¼ c shortening
¾ c milk
Combine dry ingredients and cut in shortening. Mix in milk and roll out on counter. Cut out biscuits. Bake at 450 for 10-12 minutes.
Top cooked biscuits with the soup mixture. Enjoy!
1 fryer chicken
2 cans cream of celery soup
Flour
1 cup potatoes
1 cup carrots
1-2 handful frozen peas
1 can lima beans
1 t garlic powder
1 t onion powder
1 1/2 T basil
3/4 t oregano
1 1/2 t rosemary
Thyme
Pepper
Salt
Boil a whole fryer in a big dutch oven, covered with water until done through. When the skin peels easily and the legs and thighs separate at the joint it’s done. (about 1 to 1 ½ hours)
Remove the chicken and set aside to cool. Preheat oven to 400.
Skim the grease out of the broth and add cream of celery soup before thickening it a bit with flour. Scoop some broth out – the empty soup cans are handy- and stir some flour in that so it doesn’t lump. Add the garlic and onion poder, basil, oregano and rosemary. Add a sprinkle of thyme, and a dose of pepper and salt. This will thicken as it cooks. Simmer on low. Peel and chop potatoes and carrots. Add them to the broth. Add peas and lima beans.
When the chicken’s cool enough, remove the skin, pick off chunks of the meat and add the meat to the broth until the chicken’s picked clean. Simmer until veggies are done.
While the veggies are cooking, make biscuits.
Baking Powder Biscuits
2 c flour
3 t baking powder
1 t salt
¼ c shortening
¾ c milk
Combine dry ingredients and cut in shortening. Mix in milk and roll out on counter. Cut out biscuits. Bake at 450 for 10-12 minutes.
Top cooked biscuits with the soup mixture. Enjoy!
Monday, September 8, 2008
Black Bean Tacos
So I was trying to figure out dinner on Sunday and I didn't want to brown hamburger! (I know I am lazy) So I decided to try inventing a meat free taco. It ended up being really tasty and my girls even liked it! so here goes...
2 cans Black Beans drained & rinsed well
1 can Mexican tomatoes (I also added some fresh tomatoes)
Dry Onion Flakes
Pampered Chef Southwest Seasoning (Taco spices)
Lots of Garlic Salt
& lots of cumin
Mix it all in a frying pan and simmer and cook for awhile, then drain out all the extra juices, apply to taco shells with shredded cheese and waalaa you are done!
2 cans Black Beans drained & rinsed well
1 can Mexican tomatoes (I also added some fresh tomatoes)
Dry Onion Flakes
Pampered Chef Southwest Seasoning (Taco spices)
Lots of Garlic Salt
& lots of cumin
Mix it all in a frying pan and simmer and cook for awhile, then drain out all the extra juices, apply to taco shells with shredded cheese and waalaa you are done!
Onion Rings
My husband called these the best onion rings he's ever had. They are really good and super easy. I will say that next time I'll half the recipe...this makes a lot of rings.
1 c. cornstarch
1 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 egg
1 c. cold water
Black pepper to taste
1 c. cold water
Black pepper to taste
Beat together all ingredients. Dip sliced onion rings in batter. Deep fry. (I used vegetable oil.)
Tuesday, August 26, 2008
Grilled Bruschetta Chicken
I got this recipe off www.kraftfoods.com and made a few tweaks to it. My whole family gave it thumbs way up. It had a really great flavor.
4 boneless skinless chicken breasts.
4 T. Italian dressing, divided (I used Newman's Own)
2 small tomatoes, finely chopped
1 tsp dried basil, or you can use fresh
1/2 cup mozzarella cheese (I didn't have any on hand, so I chopped up a string cheese stick)
Marinade the chicken with 2T. Italian dressing for 10 minutes. Cover 1/2 of grill with heavy duty foil. Heat grill and place chicken on the uncovered side of the grill. Throw away the marinade. Cook for 6 minutes. In the mean time, mix the tomatoes, remaining dressing, basil, and cheese. Turn chicken over and place on foil. Top with tomato mixture and grill for 8 minutes, until chicken is done and cheese is melted.
Sunday, August 10, 2008
Rosemary Garlic Beef (from Better Homes and Gardens)
ROSEMARY GARLIC BEEF
1/2 cup olive oil
1/4 cup red wine vinegar
2 rosemary branches, leaves chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
3 pounds sirloin tips, in thin strips or 1 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
Mix together olive oil, vinegar, rosemary leaves, garlic, red pepper flakes and 1/2 teaspoon of the salt in a non-reactive 3-to 4-quart bowl. Immerse the beef in the marinade. Refrigerate 4 hours to overnight.
To cook, remove as much marinade as possible from the beef. Thread the beef on skewers, or on sturdy sprigs of rosemary. Sprinkle all sides with the remaining teaspoon of salt and the pepper. Grill over medium-high heat, turning every 1 1/2 minutes, until beef is deeply browned on the outside and still rare on the inside, 8-10 minutes (or to personal preference).
I marinated the steak (I used steak instead of sirloin tips) overnight and then all day. It was fantastic! We ate it with wild rice, rolls, and salad.
1/2 cup olive oil
1/4 cup red wine vinegar
2 rosemary branches, leaves chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
3 pounds sirloin tips, in thin strips or 1 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
Mix together olive oil, vinegar, rosemary leaves, garlic, red pepper flakes and 1/2 teaspoon of the salt in a non-reactive 3-to 4-quart bowl. Immerse the beef in the marinade. Refrigerate 4 hours to overnight.
To cook, remove as much marinade as possible from the beef. Thread the beef on skewers, or on sturdy sprigs of rosemary. Sprinkle all sides with the remaining teaspoon of salt and the pepper. Grill over medium-high heat, turning every 1 1/2 minutes, until beef is deeply browned on the outside and still rare on the inside, 8-10 minutes (or to personal preference).
I marinated the steak (I used steak instead of sirloin tips) overnight and then all day. It was fantastic! We ate it with wild rice, rolls, and salad.
Thursday, August 7, 2008
Buttermilk Pancakes
Whisk together:
2 C. Buttermilk (I never have buttermilk on hand, so I make 2 cups of powdered milk, take out 2 T. of the milk and add 2 T. lemon juice.)
2 eggs
1/4 C. oil
Add:
2 C. flour
1 tsp salt
1 tsp baking soda
1 T. baking powder
3 T. sugar
Whisk until blended (may be slightly lumpy). Cook and serve. If we don't eat a whole batch in one day, I will put the batter in the fridge until the next day.
2 C. Buttermilk (I never have buttermilk on hand, so I make 2 cups of powdered milk, take out 2 T. of the milk and add 2 T. lemon juice.)
2 eggs
1/4 C. oil
Add:
2 C. flour
1 tsp salt
1 tsp baking soda
1 T. baking powder
3 T. sugar
Whisk until blended (may be slightly lumpy). Cook and serve. If we don't eat a whole batch in one day, I will put the batter in the fridge until the next day.
Wednesday, August 6, 2008
Grilled pineapple
I just stumbled onto this recipe somewhere online, and it is soooooo good. It's a great side for a night of BBQ, or pretty much any other dish.
1 pineapple, skinned, cleaned and cut into spears.
3 Tbsp. honey
1 Tbsp. lime juice
1/4 tsp. black pepper
I ususally end up cutting the pineapple into 8 pieces lengthwise, then those into halves or thirds. You want the chunks big enough to grill without falling between the slats.
Combine honey, lime juice and black pepper in small bowl. Baste all sides of pineapple and (if you have time) let it marinate for a couple hours.
Place chunks on hot grill. You want it to cook hot enough that the outsides get carmelized and have nice grill marks, without making the inside mushy. Keep basting honey mixture onto the pineapple as it cooks.
1 pineapple, skinned, cleaned and cut into spears.
3 Tbsp. honey
1 Tbsp. lime juice
1/4 tsp. black pepper
I ususally end up cutting the pineapple into 8 pieces lengthwise, then those into halves or thirds. You want the chunks big enough to grill without falling between the slats.
Combine honey, lime juice and black pepper in small bowl. Baste all sides of pineapple and (if you have time) let it marinate for a couple hours.
Place chunks on hot grill. You want it to cook hot enough that the outsides get carmelized and have nice grill marks, without making the inside mushy. Keep basting honey mixture onto the pineapple as it cooks.
Sunday, August 3, 2008
Lion House Tomato Bisque
My mom gave me this recipe and it's really good, especially with grilled cheese sandwiches. Go easy on the sugar though. I thought 1/2 C. was too much, but my mom puts in more than 1 C. Also, this makes a lot, so I'd suggest halving the recipe.
4 cans Tomato soup
2 cups Chicken Stock
1 Cup Beef Stock
12-15 Roma Tomatoes
1 Bunch Fresh Basil or 2 Tbsp. Dry Basil
1 Cup +/- Sugar (balances acidity of tomatoes)
2-3 Cups Cream (or Half and Half) (fat keeps the soup from curdling)
Salt/Pepper To Taste
Roast tomatoes in 350 degree oven until the tops begin to blacken. (Approximately 1 hr.)
In a large pot combine soup, chicken and beef stock. Place the roasted tomatoes and basil in a blender and puree until smooth. (Tip: may want to cover the lid with a towel to avoid ‘blowout’ when hot tomatoes are pureed.) Add the puree to the soup pot and let simmer. Add the sugar until slightly sweet. (Don’t be stingy with the sugar; it may take more depending on your tomatoes.) Finish with the cream and then season to taste with salt and pepper. You’re looking for a slightly sweet creamy flavor, but not marinara sauce.
4 cans Tomato soup
2 cups Chicken Stock
1 Cup Beef Stock
12-15 Roma Tomatoes
1 Bunch Fresh Basil or 2 Tbsp. Dry Basil
1 Cup +/- Sugar (balances acidity of tomatoes)
2-3 Cups Cream (or Half and Half) (fat keeps the soup from curdling)
Salt/Pepper To Taste
Roast tomatoes in 350 degree oven until the tops begin to blacken. (Approximately 1 hr.)
In a large pot combine soup, chicken and beef stock. Place the roasted tomatoes and basil in a blender and puree until smooth. (Tip: may want to cover the lid with a towel to avoid ‘blowout’ when hot tomatoes are pureed.) Add the puree to the soup pot and let simmer. Add the sugar until slightly sweet. (Don’t be stingy with the sugar; it may take more depending on your tomatoes.) Finish with the cream and then season to taste with salt and pepper. You’re looking for a slightly sweet creamy flavor, but not marinara sauce.
Saturday, July 12, 2008
Greek Pasta with Tomatoes and White Beans
I actually got this recipe from allrecipes.com. We tried it tonight and we all loved it.
Ingredients
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 10 ounces fresh spinach, washed and chopped
- 8 ounces penne pasta
- 1/2 cup crumbled feta cheese
Cook the pasta in a large pot of boiling salted water until al dente.Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.Serve sauce over pasta, and sprinkle with feta.
I substituted the feta with some regular cheddar because I didn't have feta.
Sunday, July 6, 2008
Cafe Rio Copy Cat Recipes
Okay so I finally tried some of these recipes
The Chicken is very good, the dressing was a little hot but if I remember right that is how Cafe Rio's is too.... I haven't eaten a salad there for awhile. I thought about trying that lime rice recipe but the one Patti posted on this site is good enough for me!
Chicken
The Chicken is very good, the dressing was a little hot but if I remember right that is how Cafe Rio's is too.... I haven't eaten a salad there for awhile. I thought about trying that lime rice recipe but the one Patti posted on this site is good enough for me!
Chicken
5 lbs chicken breast- boneless skinless
1 small bottle zesty italitan dressing
1 Tbsp chili powder
1 Tpsp cumin
3 cloves garlic, minced
Mix all ingredients together in a large crock pot.
Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.Cilantro Lime Dressing
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix (There is a subsitution for this you can make from scratch in my book.)
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
1 clove garlic minced
1/3 bunch cillantro, chopped
1/2 tsp lime juice
1/2 small jalapeno, seeds removed
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated. I tired using Plain Yogurt in place on Mayo and it was just fine.
Friday, July 4, 2008
Crockpot Italian Chicken
I originally got the base for my recipe from a ward cookbook I got for my wedding.
4-6 chicken Breasts (6-12 chicken tenders)
1/4 C butter, melted (1 stick of butter)
1 pkgs Good Seasons Dry Italian seasoning (any brand Italian dressing mix)
6 oz cream cheese (8 oz)
1 can cream of chicken soup
1/2 C water (I usually don't add water, but I start with frozen chicken)
cooked rice or pasta
Chicken breasts can be left whole or cut into pieces. Dip Chicken in melted butter and place in crockpot. Pour 2 packages of Italian seasoning over chicken and cook on low for 6 hours, or on high for 3-4 hours. When chicken is done make a sauce by (adding cream cheese & cream of chicken soup to the crockpot and mix well) mixing in a saucepan the cream cheese, chicken soup and water, stirring until smooth. Pour into Crockpot and stir well with chicken ans seasoning. Warm for 5 (or a few more hours) minutes and serve over rice or pasta.
So that is the original recipe! My modifications to amounts in (). Okay so you can cook the chicken first in the Crockpot, you can also mix everything except rice or pasta in and cook it all together. That is how I usually do it, we ate this almost every Sunday when we were first married! It isn't a super low fat meal but is one I save for special dinners or Sunday dinners.
4-6 chicken Breasts (6-12 chicken tenders)
1/4 C butter, melted (1 stick of butter)
1 pkgs Good Seasons Dry Italian seasoning (any brand Italian dressing mix)
6 oz cream cheese (8 oz)
1 can cream of chicken soup
1/2 C water (I usually don't add water, but I start with frozen chicken)
cooked rice or pasta
Chicken breasts can be left whole or cut into pieces. Dip Chicken in melted butter and place in crockpot. Pour 2 packages of Italian seasoning over chicken and cook on low for 6 hours, or on high for 3-4 hours. When chicken is done make a sauce by (adding cream cheese & cream of chicken soup to the crockpot and mix well) mixing in a saucepan the cream cheese, chicken soup and water, stirring until smooth. Pour into Crockpot and stir well with chicken ans seasoning. Warm for 5 (or a few more hours) minutes and serve over rice or pasta.
So that is the original recipe! My modifications to amounts in (). Okay so you can cook the chicken first in the Crockpot, you can also mix everything except rice or pasta in and cook it all together. That is how I usually do it, we ate this almost every Sunday when we were first married! It isn't a super low fat meal but is one I save for special dinners or Sunday dinners.
Wednesday, July 2, 2008
Hawaiian Kabobs with out the Sticks :)
Another recipe from my archives that I am not sure where I picked it up.
I took a picture I will add it on Friday.
2/3 C chicken broth
2 tbsp soy sauce
2 tbsp corn syrup
2 tsp grated fresh ginger
2 tsp seasoned rice vinegar
1tbsp cornstarch
2 C broccoli florets
2 C large chunks chicken
1 pint cherry tomatoes
1 can (8 oz) pineapple chunks
In a frying pan cook chicken chunks, with a little oil, set aside. In small saucepan, combine broth, soy sauce, corn syrup, ginger, and vinegar, and bring to a boil over medium-high heat. In small bowl, combine cornstarch with 1 tbsp water and whisk into boiling sauce. Continue whisking while boiling for 1 minute. Remove from heat. Place broccoli florets in medium glass bowl; cover and microwave 4 minutes. Add chicken to the sauce and cook for 5 min. Then mix together the pineapple, tomatoes & broccoli into the chicken & sauce. Serve over a bed of warm rice.
Everyone at my house liked this even my sister Megan! I added the original instructions below in case someone wanted to make actual kabobs.
ORIGINAL INSTRUCTIONS:
In small saucepan, combine broth, soy sauce, corn syrup, ginger, and vinegar, and bring to a boil over medium-high heat. In small bowl, combine cornstarch with 1 tbsp water and whisk into boiling sauce. Continue whisking while boiling for 1 minute. Remove from heat. Place broccoli florets in medium glass bowl; cover and microwave 4 minutes.
Heat broiler. Line a baking pan with foil. Place chicken, broccoli, tomatoes, and pineapple chunks on skewers. Brush with sauce. Broil 4 to 5 minutes, until heated through and browned.
I took a picture I will add it on Friday.
2/3 C chicken broth
2 tbsp soy sauce
2 tbsp corn syrup
2 tsp grated fresh ginger
2 tsp seasoned rice vinegar
1tbsp cornstarch
2 C broccoli florets
2 C large chunks chicken
1 pint cherry tomatoes
1 can (8 oz) pineapple chunks
In a frying pan cook chicken chunks, with a little oil, set aside. In small saucepan, combine broth, soy sauce, corn syrup, ginger, and vinegar, and bring to a boil over medium-high heat. In small bowl, combine cornstarch with 1 tbsp water and whisk into boiling sauce. Continue whisking while boiling for 1 minute. Remove from heat. Place broccoli florets in medium glass bowl; cover and microwave 4 minutes. Add chicken to the sauce and cook for 5 min. Then mix together the pineapple, tomatoes & broccoli into the chicken & sauce. Serve over a bed of warm rice.
Everyone at my house liked this even my sister Megan! I added the original instructions below in case someone wanted to make actual kabobs.
ORIGINAL INSTRUCTIONS:
In small saucepan, combine broth, soy sauce, corn syrup, ginger, and vinegar, and bring to a boil over medium-high heat. In small bowl, combine cornstarch with 1 tbsp water and whisk into boiling sauce. Continue whisking while boiling for 1 minute. Remove from heat. Place broccoli florets in medium glass bowl; cover and microwave 4 minutes.
Heat broiler. Line a baking pan with foil. Place chicken, broccoli, tomatoes, and pineapple chunks on skewers. Brush with sauce. Broil 4 to 5 minutes, until heated through and browned.
Fresh Berry Cobbler
This is a great recipe for an easy dessert using raspberries (it called for raspberries or blueberries but I've only done it with raspberries so far). Also, it calls for fresh berries but if you pick/buy too many you can freeze them for later. Since we have raspberry bushes this is the case for us--spread them on a cookie sheet to freeze then bag them so they aren't frozen in one big lump. This is such a great treat in the dead of winter when fruit is so expensive at the store.
1/2 C. sugar
1 T. cornstarch
4 C. berries
2 T. water
1 t. lemon juice
1 C. Bisquick baking mix
1/4 C. milk
1 T. sugar
1 T. butter, melted (margarine is okay too)
1. Heat oven to 425.
2. Mix the 1/2 C. sugar and cornstarch in saucepan. Stir in berries, water, and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into ungreased casserole dish.
3. Stir Bisquick, milk, 1T sugar and melted butter just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture.
4. Bake about 15 minutes or until the berry mixture is bubbly and topping is light brown.
5. Serve by spooning out one blob of topping and the berry mixture just under and around it per person. It is also great with a dash of cream or ice cream.
1/2 C. sugar
1 T. cornstarch
4 C. berries
2 T. water
1 t. lemon juice
1 C. Bisquick baking mix
1/4 C. milk
1 T. sugar
1 T. butter, melted (margarine is okay too)
1. Heat oven to 425.
2. Mix the 1/2 C. sugar and cornstarch in saucepan. Stir in berries, water, and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Pour berry mixture into ungreased casserole dish.
3. Stir Bisquick, milk, 1T sugar and melted butter just until blended and a dough forms. Drop dough by 6 spoonfuls onto hot berry mixture.
4. Bake about 15 minutes or until the berry mixture is bubbly and topping is light brown.
5. Serve by spooning out one blob of topping and the berry mixture just under and around it per person. It is also great with a dash of cream or ice cream.
Asian Beef & Broccoli
from savingdinner.com
1 pound round steak, cut into strips (next time i would cube to make it easier on the little ones)
Salt to taste
Dash white pepper
1 big bunch of broccoli, cut into flowerets (cut stems into rounds, too)(You can easily add more veggies to this recipe! If you have anything hanging out in the crisper, use it up!)
1 1/2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil (available in the Asian section of any grocery store)
1/4 cup chicken broth or vegetable broth (I used beef broth since it has beef in it)
1 1/2 teaspoons vegetable oil
6 cloves garlic, pressed
1 1/2 teaspoons grated gingerroot
3 cups brown rice, cooked
COOKING INSTRUCTIONS:
1-Toss beef with salt and white pepper.
2-Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain.
3-Mix cornstarch and soy sauce; stir in sesame oil and broth. set aside.
4-Spray nonstick wok or 12-inch skillet with nonstick cooking spray heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. 5-Remove beef from wok. Cool wok slightly. Add a little oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic and gingerroot; stir-fry 30 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over brown rice.
This was a very yummy & tasty meal. we have broccoli 2 to 3 times a week so it is a nice change to have it included in the meal.
1 pound round steak, cut into strips (next time i would cube to make it easier on the little ones)
Salt to taste
Dash white pepper
1 big bunch of broccoli, cut into flowerets (cut stems into rounds, too)(You can easily add more veggies to this recipe! If you have anything hanging out in the crisper, use it up!)
1 1/2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil (available in the Asian section of any grocery store)
1/4 cup chicken broth or vegetable broth (I used beef broth since it has beef in it)
1 1/2 teaspoons vegetable oil
6 cloves garlic, pressed
1 1/2 teaspoons grated gingerroot
3 cups brown rice, cooked
COOKING INSTRUCTIONS:
1-Toss beef with salt and white pepper.
2-Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain.
3-Mix cornstarch and soy sauce; stir in sesame oil and broth. set aside.
4-Spray nonstick wok or 12-inch skillet with nonstick cooking spray heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. 5-Remove beef from wok. Cool wok slightly. Add a little oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic and gingerroot; stir-fry 30 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over brown rice.
This was a very yummy & tasty meal. we have broccoli 2 to 3 times a week so it is a nice change to have it included in the meal.
Tuesday, July 1, 2008
Carbonara
I just tried this recipe from a friend and it was delicious, as well as easy. My 4 year old and 2 year old even asked for seconds!
1 lb. pasta (bowtie or something fun)
1 lb. bacon
1 onion chopped
4-5 cloves pressed garlic
1/4 tsp. red pepper flakes
1 C. chicken stock/broth
2 egg yolks
1 C. parmesan cheese
1/2 C. cream, I used milk and thought it was fine
bunch of fresh parsley chopped
pepper to taste
The recipe doesn't call for it, but I think pieces of chicken or sliced mushrooms would also be great with this.
Get pasta boiling
Saute bacon, onion and garlic. Just before bacon is crispy, add red pepper flakes and cook until bacon is crisp.
Add chicken stock and simmer until it's reduced by half.
Beat yolks, 2/3 parmesan cheese, cream, parsley, and pepper together. Slowly add a ladel-full of pasta water to it.
Add cream mixture to bacon mixture and heat through. Let simmer a couple minutes until it thickens. Add to pasta and enjoy!
1 lb. pasta (bowtie or something fun)
1 lb. bacon
1 onion chopped
4-5 cloves pressed garlic
1/4 tsp. red pepper flakes
1 C. chicken stock/broth
2 egg yolks
1 C. parmesan cheese
1/2 C. cream, I used milk and thought it was fine
bunch of fresh parsley chopped
pepper to taste
The recipe doesn't call for it, but I think pieces of chicken or sliced mushrooms would also be great with this.
Get pasta boiling
Saute bacon, onion and garlic. Just before bacon is crispy, add red pepper flakes and cook until bacon is crisp.
Add chicken stock and simmer until it's reduced by half.
Beat yolks, 2/3 parmesan cheese, cream, parsley, and pepper together. Slowly add a ladel-full of pasta water to it.
Add cream mixture to bacon mixture and heat through. Let simmer a couple minutes until it thickens. Add to pasta and enjoy!
Tatertot Extreme
This is an old family favorite.
1 to 2 lbs browned ground beef (amount depends on your preference)
I brown my ground beef with dry onion and garlic powder or garlic salt.
2 cans Green Beans
2 cans cream of chicken soup
I add all kinds of seasoning: Italian, Garlic Salt, Salt & Pepper
mix everything together well & top with tatertots
bake at 325° for about 30 min
Trick Tip: If you don't have time to brown your ground beef line the bottom of the casserole dish with hamburger patties and top with everything else and bake. It works best if you can break one pattie in half for each end of the dish.
1 to 2 lbs browned ground beef (amount depends on your preference)
I brown my ground beef with dry onion and garlic powder or garlic salt.
2 cans Green Beans
2 cans cream of chicken soup
I add all kinds of seasoning: Italian, Garlic Salt, Salt & Pepper
mix everything together well & top with tatertots
bake at 325° for about 30 min
Trick Tip: If you don't have time to brown your ground beef line the bottom of the casserole dish with hamburger patties and top with everything else and bake. It works best if you can break one pattie in half for each end of the dish.
Tuesday, June 24, 2008
Alfredo Sauce in the Blender with Powdered Milk
1 1/3 C steaming milk (use powdered milk & make with hot water)
1 small clove of garlic
1 tbsp flour
2tbsp cream cheese (I didn't have cream cheese and so I used sour cream)
1/2 C Parmesan cheese
1 1/2 tbsp butter or butter alternative
Blend for a minute and a half. If the sauce is not as thick as you like add 1 tbsp flour and blend again. If still too runny, add small amounts of flour until you get the right texture.
1 small clove of garlic
1 tbsp flour
2tbsp cream cheese (I didn't have cream cheese and so I used sour cream)
1/2 C Parmesan cheese
1 1/2 tbsp butter or butter alternative
Blend for a minute and a half. If the sauce is not as thick as you like add 1 tbsp flour and blend again. If still too runny, add small amounts of flour until you get the right texture.
Thursday, June 19, 2008
Whole Wheat Angel Food Cake
I made this for Enrichment this week. Everybody raved about it! It really turns out light and fluffy!!!
¾ Cup whole wheat flour
¼ C cornstarch
1 ¼ C powdered sugar
12 large egg whites (I was going to try powdered, but I couldn’t find any.)
½ tsp salt
1 ½ tsp cream of tartar
1 C powdered sugar
1 tsp vanilla
Grind ¾ C wheat on fine. Put the whole wheat flour, cornstarch and 1 ¼ C powdered sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites from egg yolks, being sure there is no piece of yolk in the whites. Put the whites in mixer bowl. Add salt and cream of tartar. Whip on med speed until whites will stand in peaks. Turn the mixer down to low speed. Gradually add 1 cup powdered sugar and vanilla. Stop the mixer and sprinkle 1/3 of the flour mixture and blend again for just a second. Do not thoroughly blend. Add the remaining flour mixture and blend only until thoroughly mixed. Pour into angel food cake pan and bake 30-35 minutes at 375. Invert pan to cool.
Wednesday, June 18, 2008
Tostadas
This is a great go-to meal. Easy to make and yummy to everyone.
1 lb. ground meat
1/2 C. chopped onion
1 pkg. dry enchilada seasoning
1 1/2 C. water
8 oz. tomato sauce
16 oz. refried beans
1/2 C. evaporated milk
Toppings:
Cheese, tomatoes, lettuce, olives, gr. onion, chips, etc.
Brown meat & onion. Drain if necessary. Stir in enchilada seasoning, water and tomato sauce. Simmer 15 min.
Stir in beans & milk, heat through. Let it sit a bit if you want it to thicken up.
Serve over chips and add toppings.
1 lb. ground meat
1/2 C. chopped onion
1 pkg. dry enchilada seasoning
1 1/2 C. water
8 oz. tomato sauce
16 oz. refried beans
1/2 C. evaporated milk
Toppings:
Cheese, tomatoes, lettuce, olives, gr. onion, chips, etc.
Brown meat & onion. Drain if necessary. Stir in enchilada seasoning, water and tomato sauce. Simmer 15 min.
Stir in beans & milk, heat through. Let it sit a bit if you want it to thicken up.
Serve over chips and add toppings.
Tuesday, June 17, 2008
All-Purpose dough
I took a basic white dough recipe that I liked, tweaked it just a bit according to what I've learned about bread making and used it in a number of recipes. It works well as bread, rolls, scones, cinnamon rolls, and bread sticks.
1/2 cup luke warm water
1 1/2 T yeast
1 tsp sugar
2 C. hot water
6-7 C. flour
1/4 C. butter, melted
1/4 C. honey
1 1/2 tsp. salt
Mix the yeast and sugar into the warm water, set aside. In mixer, mix hot water and 3 C flour. Add butter, honey, and salt. Mix well. Add remaining flour, just until dough starts to clean the side of the bowl. Let rise until double. Mix and form.
For bread sticks, roll into rectangle the size of the pan you are using (I usually do 11x7 or 9x9). Pour about 2 T. melted butter in the bottom of the pan, to coat. Slice the dough with a pizza cutter and place in the pan, right next to each other. Top with another 2T melted butter and whatever flavor you want. I like to use garlic salt, Parmesan cheese, or cinnamon sugar. Let rise until double in size. Bake at 350 for 20ish minutes.
For bread, form into loaf and let rise until double in size. Bake at 400 for 20-30 minutes, until golden brown and hollow sounding when tapped.
For cinnamon rolls, roll dough into rectangle. Butter the dough and sprinkle with cinnamon and brown sugar (raisins and nuts, opt). Roll up from the long side and pinch together. Cut into 2" rolls and place on greased cookie sheet, or make a caramel sauce with butter and brown sugar and place in cake pan with rolls on top. Let raise until double in size. Bake at 350 for 20 minutes.
1/2 cup luke warm water
1 1/2 T yeast
1 tsp sugar
2 C. hot water
6-7 C. flour
1/4 C. butter, melted
1/4 C. honey
1 1/2 tsp. salt
Mix the yeast and sugar into the warm water, set aside. In mixer, mix hot water and 3 C flour. Add butter, honey, and salt. Mix well. Add remaining flour, just until dough starts to clean the side of the bowl. Let rise until double. Mix and form.
For bread sticks, roll into rectangle the size of the pan you are using (I usually do 11x7 or 9x9). Pour about 2 T. melted butter in the bottom of the pan, to coat. Slice the dough with a pizza cutter and place in the pan, right next to each other. Top with another 2T melted butter and whatever flavor you want. I like to use garlic salt, Parmesan cheese, or cinnamon sugar. Let rise until double in size. Bake at 350 for 20ish minutes.
For bread, form into loaf and let rise until double in size. Bake at 400 for 20-30 minutes, until golden brown and hollow sounding when tapped.
For cinnamon rolls, roll dough into rectangle. Butter the dough and sprinkle with cinnamon and brown sugar (raisins and nuts, opt). Roll up from the long side and pinch together. Cut into 2" rolls and place on greased cookie sheet, or make a caramel sauce with butter and brown sugar and place in cake pan with rolls on top. Let raise until double in size. Bake at 350 for 20 minutes.
Rigatoni Lasagna
I love lasagna, but I don't like the prep of it. Last night, I thought I had all the ingredients to make it, so I decided, why not. I didn't have lasagna noodles, but I did have some rigatoni, so I used that. It was easier for Holden to eat it that way and turned out pretty good.
cooked noodles (6 lasagna or any other kind)
1/2 lb ground beef
1T. Italian seasoning
1/2-3/4 jar spaghetti sauce
8 oz Monterey jack cheese
8-12 oz cottage cheese
Brown ground beef. I like to add onion to mine, either dehydrated or fresh, depending on what I have. Add Italian seasoning and spaghetti sauce. In a 11x7 or 9x9 pan, place a little spaghetti sauce in the bottom. Layer 1/3 of the noodles, 1/3 of the meat mixture, 1/3 cottage cheese and 1/3 of the Monterey jack cheese. Repeat until all ingredients are gone. Top with Parmesan cheese, if desired. Cook at 350 for 30 minutes or until hot. You can vary temp/time if cooking with something else.
cooked noodles (6 lasagna or any other kind)
1/2 lb ground beef
1T. Italian seasoning
1/2-3/4 jar spaghetti sauce
8 oz Monterey jack cheese
8-12 oz cottage cheese
Brown ground beef. I like to add onion to mine, either dehydrated or fresh, depending on what I have. Add Italian seasoning and spaghetti sauce. In a 11x7 or 9x9 pan, place a little spaghetti sauce in the bottom. Layer 1/3 of the noodles, 1/3 of the meat mixture, 1/3 cottage cheese and 1/3 of the Monterey jack cheese. Repeat until all ingredients are gone. Top with Parmesan cheese, if desired. Cook at 350 for 30 minutes or until hot. You can vary temp/time if cooking with something else.
Cinnamon Rolls
I always get rave reviews on this one, so I thought I'd share it. The dough also makes awesome dinner rolls, but I figure as long as you've gone to the work of making it, you may as well make a dessert out of it!
1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour
3/4 C. margarine (at room temp.)
cinnamon
brown sugar
pecans (optional)
1 1/2 C. powdered sugar
4 oz. cream cheese (at room temp.)
1/2 tsp. vanilla
1/2 tsp. salt
Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.
When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. margarine and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.
Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes about 18 rolls for me)
Bake at 400 for 15-25 minutes.
After rolls get out, mix 1/2 C. margarine, powdered sugar, cream cheese, vanilla and 1/2 tsp. salt until smooth. Spread on warm (not hot) cinnamon rolls.
1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour
3/4 C. margarine (at room temp.)
cinnamon
brown sugar
pecans (optional)
1 1/2 C. powdered sugar
4 oz. cream cheese (at room temp.)
1/2 tsp. vanilla
1/2 tsp. salt
Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.
When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. margarine and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.
Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes about 18 rolls for me)
Bake at 400 for 15-25 minutes.
After rolls get out, mix 1/2 C. margarine, powdered sugar, cream cheese, vanilla and 1/2 tsp. salt until smooth. Spread on warm (not hot) cinnamon rolls.
Sunday, June 15, 2008
Garlic Lime Chicken
Garlic Lime Chicken From Savingdinner.com
Serves 6
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 6 boneless skinless chicken breast halves (I used 10 tenderloins)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
This was very Yummy! I got lots of thumbs up, & mhmms. It is on the spicy side. I am going to use a little less cayenne pepper next time, as my little ones thought it was a little spicy.
You definitely need to try the Lime Rice Patti posted with this they were very good together!
Serves 6
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 6 boneless skinless chicken breast halves (I used 10 tenderloins)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
This was very Yummy! I got lots of thumbs up, & mhmms. It is on the spicy side. I am going to use a little less cayenne pepper next time, as my little ones thought it was a little spicy.
You definitely need to try the Lime Rice Patti posted with this they were very good together!
Thursday, June 12, 2008
Rice Milk
I have been asked for this recipe several times so I thought I would post it here...
it comes from my blendtec blender cook book & I have modified it. :) like I always do, lol
1/2 C of cooked rice
3 1/2 C water
1 tbsp sugar, xylitol or other sugar replacement
1 tsp vanilla
1/4 tsp salt
So I over cook the rice, I usually just save 1C to 1/2 C from a meal for milk. I add a little water and microwave it to cook it some more so it gets "soggy". I add enough water that with the rice I have 4 C. then add sugar (add the amount you want for taste), vanilla & salt. If you have a blendtech use the whole juice button if not blend at a low speed and increase speed as the chunks get smaller. It takes awhile to get rid if all the little rice pieces.
it comes from my blendtec blender cook book & I have modified it. :) like I always do, lol
1/2 C of cooked rice
3 1/2 C water
1 tbsp sugar, xylitol or other sugar replacement
1 tsp vanilla
1/4 tsp salt
So I over cook the rice, I usually just save 1C to 1/2 C from a meal for milk. I add a little water and microwave it to cook it some more so it gets "soggy". I add enough water that with the rice I have 4 C. then add sugar (add the amount you want for taste), vanilla & salt. If you have a blendtech use the whole juice button if not blend at a low speed and increase speed as the chunks get smaller. It takes awhile to get rid if all the little rice pieces.
Tuesday, June 10, 2008
Mexican Rice
Serves 4
2 cups minute rice
1 cup salsa
1 cup chicken broth
dash paprika
Combine chicken broth, salsa, and paprika. Bring to a boil. Add rice and turn off heat. Stir and cover for 5 minutes until all liquid is absorbed.
This can be made with salsa or a pureed tomato.
Salsa
2 cans tomato sauce
2 cans Hunts petite diced tomatoes
1 can rotel (mild)
¾ of an onion
Handful cilantro, chopped
Juice from one lime
Shakes of black pepper
7-20 shakes of cumin (really however much you want)
½ - 1 jalapeño
a squeeze of Honey
Salt to taste
Toss onion and jalapeño in food processor or blender and chop. Add rest of ingredients and chop some more. Let sit in refrigerator for a couple of hours so everything can blend together.
Sloppy Joes
I've been trying to find a good Sloppy Joe recipe that was fairly easy. I got this one out of an old ward cookbook, and it is yummy. I probably like this one so much because it doesn't have green peppers, but I'm sure you could add them if you liked them. Both Austin and Makayla liked it also.
2lbs ground beef - as lean as possible
1 C. onions, chopped (dehydrated onions work well too.)
1 1/2 C. catsup
1/2 cup Worcestershire sauce
1 T. vinegar
1/2 tsp chili powder
1/2 tsp paprika
1T. sugar
1/2 tsp salt
dash pepper
I was going to make the whole thing in the crockpot, but I was short on time getting ready that I browned the ground beef and onion on the stovetop and then put it into the crockpot with the rest of the ingredients all day. The instructions are for stove top and say to simmer at least 1/2 hour on medium heat. Freezes well and gets better each time you warm it up.
2lbs ground beef - as lean as possible
1 C. onions, chopped (dehydrated onions work well too.)
1 1/2 C. catsup
1/2 cup Worcestershire sauce
1 T. vinegar
1/2 tsp chili powder
1/2 tsp paprika
1T. sugar
1/2 tsp salt
dash pepper
I was going to make the whole thing in the crockpot, but I was short on time getting ready that I browned the ground beef and onion on the stovetop and then put it into the crockpot with the rest of the ingredients all day. The instructions are for stove top and say to simmer at least 1/2 hour on medium heat. Freezes well and gets better each time you warm it up.
Monday, June 9, 2008
Banana Cupcakes with Cream Cheese Frosting
I got this recipe out of a Cooking Light Magazine. They are yummy!
For the best frosting, make sure the cream cheese is chilled. If the frosting is too thin, place it in the refrigerator for 30 minutes or until spreadable. Store frosted cupcakes in the refrigerator.
Cupcakes:
3/4 cup sugar, divided
1/2 cup mashed ripe bananas
1/4 cup butter or margarine, softened
1 tsp vanilla
2 large eggs
1 cup flour
1/2 tsp soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup plain fat-free yogurt
Frosting:
1 3/4 cup powdered sugar
1/2 cup (4oz) 1/3 less fat cream cheese, chilled
1/2 tsp vanilla
2 TBSP finely chopped walnuts, toasted
Preheat oven to 350. Combine 1/4 cup sugar and bananas; set aside. Beat 1/2 cup sugar, butter, 1 tsp vanilla at medium speed of a mixer until well blended (about 3 minutes). Add eggs, one at a time, beating well after each addition. Add banana mixture to sugar mixture; beating well. Combing flour, baking soda, salt, and nutmeg. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour; mix after each addition.
Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 for 25 minutes or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and cool completely on wire rack.
For frosting, beat powdered sugar, cream cheese and vanilla at medium speed of mixer just until blended (do not overbeat). Spread frosting over cupcakes and sprinkle with toasted walnuts. Yeild 1 dozen.
For the best frosting, make sure the cream cheese is chilled. If the frosting is too thin, place it in the refrigerator for 30 minutes or until spreadable. Store frosted cupcakes in the refrigerator.
Cupcakes:
3/4 cup sugar, divided
1/2 cup mashed ripe bananas
1/4 cup butter or margarine, softened
1 tsp vanilla
2 large eggs
1 cup flour
1/2 tsp soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup plain fat-free yogurt
Frosting:
1 3/4 cup powdered sugar
1/2 cup (4oz) 1/3 less fat cream cheese, chilled
1/2 tsp vanilla
2 TBSP finely chopped walnuts, toasted
Preheat oven to 350. Combine 1/4 cup sugar and bananas; set aside. Beat 1/2 cup sugar, butter, 1 tsp vanilla at medium speed of a mixer until well blended (about 3 minutes). Add eggs, one at a time, beating well after each addition. Add banana mixture to sugar mixture; beating well. Combing flour, baking soda, salt, and nutmeg. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour; mix after each addition.
Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 for 25 minutes or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and cool completely on wire rack.
For frosting, beat powdered sugar, cream cheese and vanilla at medium speed of mixer just until blended (do not overbeat). Spread frosting over cupcakes and sprinkle with toasted walnuts. Yeild 1 dozen.
Pad Thai
This is one of my favorites, but I don't make it often enough b/c it makes so much darn food. It's great for big family get-togethers. I'm using it for a church potluck this week. It looks like a lot of ingredients, but really you just pick and choose your favorites.
1 16 oz. oriental noodles of linguine (I prefer linguine)
1/4 C. soy sauce
1 Tbsp. sugar
2 Tbsp. sweet thai chili sauce (found in the oriental aisle)
3 Tbsp. salad oil
1 sm red pepper
1 green pepper
1 Tbsp. grated ginger root
bunch of green onion chopped
1-2 C. meat (stir fry chicken works well. So does shrimp. I like shredded pork roast the best)
2 C. bean sprouts
red cabbage, sliced
shredded carrots (about 2)
1 shredded zucchini
1 sm tomato, cut in wedges
1/4 C. salted peanuts, coarsely chopped
1 Tbsp. cilantro or parsley
1/4 tsp. crushed red pepper
lime wedges for garnish
Prepare noodles, keep warm.
Combine soy sauce, sugar, chili sauce, 1/2 C. water. Set aside.
In skillet heat oil and cook peppers, ginger, garlic, all but 1/4 C. green onion. Cook until tender and lightly browned. add meat. Stir in bean sprouts and soy sauce mix. Combine with noodles. Top with zucchini, cabbage,carrots peanuts, tomato, cilantro, limes, etc.
Top with two sauces:
Peanut Sauce
2 Tbsp. peanut butter
2 Tbsp. soy sauce
2 Tbsp. mayonnaise
1 Tbsp. brown sugar
2 cloves garlic minced
1 tsp. lemon juice
1/2 tsp. red pepper flakes
Combine all and enjoy
Ginger sauce
1 C. soy sauce
1/2 C. rice vinegar
small onion chopped
thumb size ginger chopped
Blend and strain, refrigerate
1 16 oz. oriental noodles of linguine (I prefer linguine)
1/4 C. soy sauce
1 Tbsp. sugar
2 Tbsp. sweet thai chili sauce (found in the oriental aisle)
3 Tbsp. salad oil
1 sm red pepper
1 green pepper
1 Tbsp. grated ginger root
bunch of green onion chopped
1-2 C. meat (stir fry chicken works well. So does shrimp. I like shredded pork roast the best)
2 C. bean sprouts
red cabbage, sliced
shredded carrots (about 2)
1 shredded zucchini
1 sm tomato, cut in wedges
1/4 C. salted peanuts, coarsely chopped
1 Tbsp. cilantro or parsley
1/4 tsp. crushed red pepper
lime wedges for garnish
Prepare noodles, keep warm.
Combine soy sauce, sugar, chili sauce, 1/2 C. water. Set aside.
In skillet heat oil and cook peppers, ginger, garlic, all but 1/4 C. green onion. Cook until tender and lightly browned. add meat. Stir in bean sprouts and soy sauce mix. Combine with noodles. Top with zucchini, cabbage,carrots peanuts, tomato, cilantro, limes, etc.
Top with two sauces:
Peanut Sauce
2 Tbsp. peanut butter
2 Tbsp. soy sauce
2 Tbsp. mayonnaise
1 Tbsp. brown sugar
2 cloves garlic minced
1 tsp. lemon juice
1/2 tsp. red pepper flakes
Combine all and enjoy
Ginger sauce
1 C. soy sauce
1/2 C. rice vinegar
small onion chopped
thumb size ginger chopped
Blend and strain, refrigerate
Sunday, June 8, 2008
Cafe Rio Chicken Tortilla Soup
This is my chicken noodle soup, it is the soup I eat when I am not feeling well or need a emotional pick me up! So since I am feeling crappy today I decided to make it & share it with you...
It is similar to Patti's that she already posted, but didn't include my secret Ingredients :)
3 C chicken Broth
2 cans tomatoes (28 oz)
1 can green chili's (4 oz)
1/2 C enchilada sauce
3 cloves garlic
1/2 an onion chopped
dash of cumin
salt and pepper to taste
cooked & shredded chicken breasts
cilantro
limes cut in sections
Simmer all above ingredients, except limes. squeeze a least one lime in each bowl ( this time I made it I didn't have limes so I used lime juice and simmered it in with other ingredients). The lime is the flavor that makes the soup! at least for me it is.
You can also add any of the following you like:
Grated cheese
tortilla chips (we like the lime tortilla chips)
also freshly cooked tortilla shells are great!
sliced avocados
sour cream
I am sure there are many other things you could add but these are our favorites.
Saturday, May 31, 2008
Chocolate Cream Cheese cake or cupcakes
This is my favorite recipe
1 1/2 C Flour
1 C Sugar
1/2 tsp salt
1/4 C cocoa
1 tsp soda
1 C water
1/3 C oil
1 tsp vinegar
1 tsp vanilla
Sift flour, sugar, salt, cocoa & soda and mix well. Add other ingredients. Mix well and fill cupcake papers 1/3 full.
FILLING:
1 - 8 oz pkg cream cheese
1- 6 oz pkg chocolate chips
1 egg
1/3 C sugar
(I add a tsp vanilla as well but the recipe doesn't call for it :D )
Mix well all ingredients and put 1 TBSP filling on top of cake mixture in each cupcake paper. Bake at 350° for 20-25 minutes. Eat warm or chilled. Makes 1 1/2 dozen.
I also like to do this in a bundt pan and dump the cream cheese mixture in the center and so it is a surprise cake. When I was growing up my mom made a variation of this recipe and they were called treasure cupcakes because the cream cheese was hidden inside.
1 1/2 C Flour
1 C Sugar
1/2 tsp salt
1/4 C cocoa
1 tsp soda
1 C water
1/3 C oil
1 tsp vinegar
1 tsp vanilla
Sift flour, sugar, salt, cocoa & soda and mix well. Add other ingredients. Mix well and fill cupcake papers 1/3 full.
FILLING:
1 - 8 oz pkg cream cheese
1- 6 oz pkg chocolate chips
1 egg
1/3 C sugar
(I add a tsp vanilla as well but the recipe doesn't call for it :D )
Mix well all ingredients and put 1 TBSP filling on top of cake mixture in each cupcake paper. Bake at 350° for 20-25 minutes. Eat warm or chilled. Makes 1 1/2 dozen.
I also like to do this in a bundt pan and dump the cream cheese mixture in the center and so it is a surprise cake. When I was growing up my mom made a variation of this recipe and they were called treasure cupcakes because the cream cheese was hidden inside.
Friday, May 30, 2008
Crock Pot Indonesian Chicken
So I think I got this from SavingDinner.com but I am not sure where it came from.
I was skeptical of this recipe at first but it now will find a home on my short list of yummy meals that don't take a lot of time! Everyone loved it at my house ( I stopped counting Meka in everyone cuz she is in an anti eating phase), and our 2 extra guests Peter (Isaac's bro) loved it and wants the recipe and Brit loved it too!
INGREDIENTS: (Serves 4)
8 skinless chicken thighs (I used Chicken Breast and Tenderlion)
2 tablespoons low sodium soy sauce (I use Braggs Amino Acids instead of Soy Sauce)
4 cloves garlic, pressed
1 tablespoon grated fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper (or less depending on your heat index)
1/2 cup peanut butter
COOKING INSTRUCTIONS: In a small bowl, combine soy sauce, garlic, ginger, sesame oil, and cayenne pepper. Place chicken in a slow cooker. Spoon sauce mixture over the top of the chicken. Cover and cook on low heat setting about 6 1/2 to 7 hours, or until chicken is tender and fully cooked. Remove chicken from crock pot and stir peanut butter into juices until smooth. Spoon sauce over chicken to serve.
So in posting on this site I have realized I don't always read my recipes all the way through, so I added the PB to the sauce mix cooked it on the PB, next time I will try the other way as stated above, I am sure either way will be good.
I was skeptical of this recipe at first but it now will find a home on my short list of yummy meals that don't take a lot of time! Everyone loved it at my house ( I stopped counting Meka in everyone cuz she is in an anti eating phase), and our 2 extra guests Peter (Isaac's bro) loved it and wants the recipe and Brit loved it too!
INGREDIENTS: (Serves 4)
8 skinless chicken thighs (I used Chicken Breast and Tenderlion)
2 tablespoons low sodium soy sauce (I use Braggs Amino Acids instead of Soy Sauce)
4 cloves garlic, pressed
1 tablespoon grated fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper (or less depending on your heat index)
1/2 cup peanut butter
COOKING INSTRUCTIONS: In a small bowl, combine soy sauce, garlic, ginger, sesame oil, and cayenne pepper. Place chicken in a slow cooker. Spoon sauce mixture over the top of the chicken. Cover and cook on low heat setting about 6 1/2 to 7 hours, or until chicken is tender and fully cooked. Remove chicken from crock pot and stir peanut butter into juices until smooth. Spoon sauce over chicken to serve.
So in posting on this site I have realized I don't always read my recipes all the way through, so I added the PB to the sauce mix cooked it on the PB, next time I will try the other way as stated above, I am sure either way will be good.
Thursday, May 22, 2008
Citrus Pork Stirfry
This is out of an old Kraft Food & Family magazine. The recipe is for the grill, but I made it in a skillet on the stove. Everybody liked it except for the warm oranges. They suggested using orange juice next time.
Prep: 10 min. | Total: 25 min.
1lb. thinly slices pork loin
2 cups broccoli florets
2 cups slices carrots
1/2 of a peeled orange, cut into large chunks
1/4 cup Kraft Italian Dressing
2 tsp. soy sauce
1/4 cup toasted cashews
Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing, and soy sauce in a bowl.
Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Grill 15 minutes, stirring often, until pork is cooked through and vegetables are crisp-tender.
Sprinkle with cashews. Serve over cooked rice, if desired. Makes 4 servings, 1 1/2 cups each.
**Also good with peanuts instead of cashews.
Prep: 10 min. | Total: 25 min.
1lb. thinly slices pork loin
2 cups broccoli florets
2 cups slices carrots
1/2 of a peeled orange, cut into large chunks
1/4 cup Kraft Italian Dressing
2 tsp. soy sauce
1/4 cup toasted cashews
Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing, and soy sauce in a bowl.
Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Grill 15 minutes, stirring often, until pork is cooked through and vegetables are crisp-tender.
Sprinkle with cashews. Serve over cooked rice, if desired. Makes 4 servings, 1 1/2 cups each.
**Also good with peanuts instead of cashews.
Lime Rice
Better late than never, right? This is out of my MILs ward cookbook.
4T butter
2 1/2 c. rice (minute rice will work)
4 1/2 c. chicken broth
1 1/2 tsp. salt
pepper to taste
juice and zest of 4 small lines
4T. cilantro, chopped
1/2 tsp. cumin
In a rice cooker, melt the butter, then add the rice and coat the rice with the butter. Add the broth, salt, pepper, lime, cilantro, and cumin. Mix well and cook.
This was very good with the garlic lime chicken. I used the extra 'sauce' from the chicken and poured it on the rice.
4T butter
2 1/2 c. rice (minute rice will work)
4 1/2 c. chicken broth
1 1/2 tsp. salt
pepper to taste
juice and zest of 4 small lines
4T. cilantro, chopped
1/2 tsp. cumin
In a rice cooker, melt the butter, then add the rice and coat the rice with the butter. Add the broth, salt, pepper, lime, cilantro, and cumin. Mix well and cook.
This was very good with the garlic lime chicken. I used the extra 'sauce' from the chicken and poured it on the rice.
Fettuccini Alfredo
I got this recipe out of the new paper.
So my family LOVED this one, I thought it was okay. I think it needs some more flavor maybe a bit of salt or use garlic salt instead of garlic powder. I am still questing for a good easy Alfredo recipe that doesn't use a packet! :)
8oz dry fettuccini noodles
1 can low-fat evaporated milk
2 tbsp butter
2 tbsp flour
1/3 C Parmesan Cheese
1 tsp basil
¼ tsp garlic powder
2 tbsp parsley
¼ tsp nutmeg
Salt and pepper to taste
Additional add-ins: bacon pieces, chicken, broccoli, or spinach
Cook noodles according to package directions. Meanwhile, melt butter in saucepan over medium heat. Add flour and mix until smooth. Slowly add evaporated milk, whisk until smooth. Stirring often, bring to a slow boil until slightly thickened. Turn heat to medium low and add all other sauce ingredients. After sauce is heated through and smooth, add optional ingredients, toss with noodles and serve. Serves 4. Can double for large groups.
So my family LOVED this one, I thought it was okay. I think it needs some more flavor maybe a bit of salt or use garlic salt instead of garlic powder. I am still questing for a good easy Alfredo recipe that doesn't use a packet! :)
8oz dry fettuccini noodles
1 can low-fat evaporated milk
2 tbsp butter
2 tbsp flour
1/3 C Parmesan Cheese
1 tsp basil
¼ tsp garlic powder
2 tbsp parsley
¼ tsp nutmeg
Salt and pepper to taste
Additional add-ins: bacon pieces, chicken, broccoli, or spinach
Cook noodles according to package directions. Meanwhile, melt butter in saucepan over medium heat. Add flour and mix until smooth. Slowly add evaporated milk, whisk until smooth. Stirring often, bring to a slow boil until slightly thickened. Turn heat to medium low and add all other sauce ingredients. After sauce is heated through and smooth, add optional ingredients, toss with noodles and serve. Serves 4. Can double for large groups.
Tuesday, May 20, 2008
Mini Meatloaves or My Favorite Meatloaf
The original recipe is from SavingDinner.com but I have modified it to my liking.
INGREDIENTS: (Serves 4- with leftovers)
1 1/2 pounds extra-lean ground beef
1 cup soft bread crumbs, add more to the consistency you want ( I make my own bread crumbs in the blender, I also add the Italian seasoning to the blender and mix them together well)
1 tsp dried Italian seasoning or more if you like more flavor, I use at least a TBSP
1/4 cup ketchup
2 zucchini shredded (I food process mine as small as possible)
1 egg, slightly beaten
Salt and pepper to taste
COOKING INSTRUCTIONS: Pre-heat oven to 400 degrees. In a large bowl, combine all ingredients, except ketchup, mixing with very clean hands (the only way to make meatloaf). Place about 1/3 cup of the meatloaf mixture into each of 12 muffin cups, pressing lightly, but not squishing it in. Then spread a little ketchup over the tops. Bake for 20 minutes, or until centers are no longer pink. Serving size is 2 mini-meatloaves. Use a knife around the edges to get your mini meatloaves out. You will have 4 little guys left over to either freeze or have for lunch the next day.
REGULAR SERVING SUGGESTIONS: Serve with garlic mashed potatoes
I usually make a loaf these days as I am too rushed to use the muffin pans since I only have one, when I get another muffin pan I will probably go back to the mini meatloaf style. My girls loved the mini meat loaves.
INGREDIENTS: (Serves 4- with leftovers)
1 1/2 pounds extra-lean ground beef
1 cup soft bread crumbs, add more to the consistency you want ( I make my own bread crumbs in the blender, I also add the Italian seasoning to the blender and mix them together well)
1 tsp dried Italian seasoning or more if you like more flavor, I use at least a TBSP
1/4 cup ketchup
2 zucchini shredded (I food process mine as small as possible)
1 egg, slightly beaten
Salt and pepper to taste
COOKING INSTRUCTIONS: Pre-heat oven to 400 degrees. In a large bowl, combine all ingredients, except ketchup, mixing with very clean hands (the only way to make meatloaf). Place about 1/3 cup of the meatloaf mixture into each of 12 muffin cups, pressing lightly, but not squishing it in. Then spread a little ketchup over the tops. Bake for 20 minutes, or until centers are no longer pink. Serving size is 2 mini-meatloaves. Use a knife around the edges to get your mini meatloaves out. You will have 4 little guys left over to either freeze or have for lunch the next day.
REGULAR SERVING SUGGESTIONS: Serve with garlic mashed potatoes
I usually make a loaf these days as I am too rushed to use the muffin pans since I only have one, when I get another muffin pan I will probably go back to the mini meatloaf style. My girls loved the mini meat loaves.
Lemon Garlic Roasted Potatoes
8 or 9 Red Potatoes
½ C Butter
2 TBSP Parsley
1 tsp Lemon Zest
3 TBSP Lemon Juice
1 tsp Garlic Salt or real garlic and salt
¼ tsp Pepper
Heat ingredients in casserole dish until butter is melted. Add diced potatoes and cook at 350 for 20 to 40 min until potatoes stab easily and are “roasted” around the edges. Serve Immediately
So as I am dicing the Red Potatoes I put the casserole dish in the oven with the butter in it while the oven preheats. Once the butter is melted I add the other ingredients except the potatoes and mix well, then I add the potatoes to fill the casserole dish and just keep stirring/mixing so the potatoes all get covered. I stir/mix the potatoes about every 5-10 min while cooking so they all get the roasted edges. I no longer measure my ingredients except the butter I just put it together, this is the recipe I started with and then I tweaked it to my liking. I usually don't put in Lemon Zest or Pepper.
½ C Butter
2 TBSP Parsley
1 tsp Lemon Zest
3 TBSP Lemon Juice
1 tsp Garlic Salt or real garlic and salt
¼ tsp Pepper
Heat ingredients in casserole dish until butter is melted. Add diced potatoes and cook at 350 for 20 to 40 min until potatoes stab easily and are “roasted” around the edges. Serve Immediately
So as I am dicing the Red Potatoes I put the casserole dish in the oven with the butter in it while the oven preheats. Once the butter is melted I add the other ingredients except the potatoes and mix well, then I add the potatoes to fill the casserole dish and just keep stirring/mixing so the potatoes all get covered. I stir/mix the potatoes about every 5-10 min while cooking so they all get the roasted edges. I no longer measure my ingredients except the butter I just put it together, this is the recipe I started with and then I tweaked it to my liking. I usually don't put in Lemon Zest or Pepper.
Bacon Mushroom Chicken
This is a yummy recipe, that I love to serve with Lemon Garlic Roasted Potatoes (see next post)
everyone at my house loves this chicken.
INGREDIENTS: (Serves 4)
1/4 cup butter, melted
4 large chicken breast cutlets ( i usually do 6 breast and only increase the bacon)
Salt and pepper to taste
2 cloves garlic, pressed, divided
4 slices bacon (or use turkey bacon)
1 cup mushrooms, sliced
1/2 cup heavy cream OR light cream/ half and half)
COOKING INSTRUCTIONS: Pre-heat oven to 350 degrees. Pour melted butter into a baking pan or dish. Place the turkey cutlets in the buttered pan or dish. Add salt, pepper and 1 clove garlic over the top of the turkey. Turn cutlets over and add the other garlic clove and salt and pepper to taste. Place raw bacon on top of turkey cutlets, then top with mushroom slices. Bake, uncovered, for 20 to 25 minutes, or until cutlets are done. Remove turkey, bacon and mushrooms to a serving plate and keep warm. Pour juice from baking pan or dish into a saucepan and scrape up any bits from the bottom of the pan or dish (if you are using a metal baking pan, you can just use the pan right there on the stovetop and skip the saucepan). Add the cream and heat over medium heat, being careful not to boil the cream or it will break. Use a whisk to blend in cream. Pour sauce over the chicken.
everyone at my house loves this chicken.
INGREDIENTS: (Serves 4)
1/4 cup butter, melted
4 large chicken breast cutlets ( i usually do 6 breast and only increase the bacon)
Salt and pepper to taste
2 cloves garlic, pressed, divided
4 slices bacon (or use turkey bacon)
1 cup mushrooms, sliced
1/2 cup heavy cream OR light cream/ half and half)
COOKING INSTRUCTIONS: Pre-heat oven to 350 degrees. Pour melted butter into a baking pan or dish. Place the turkey cutlets in the buttered pan or dish. Add salt, pepper and 1 clove garlic over the top of the turkey. Turn cutlets over and add the other garlic clove and salt and pepper to taste. Place raw bacon on top of turkey cutlets, then top with mushroom slices. Bake, uncovered, for 20 to 25 minutes, or until cutlets are done. Remove turkey, bacon and mushrooms to a serving plate and keep warm. Pour juice from baking pan or dish into a saucepan and scrape up any bits from the bottom of the pan or dish (if you are using a metal baking pan, you can just use the pan right there on the stovetop and skip the saucepan). Add the cream and heat over medium heat, being careful not to boil the cream or it will break. Use a whisk to blend in cream. Pour sauce over the chicken.
Enchilada Bake
I am not sure where I picked up the recipe, but it is very yummy! I was thinking enchiladas when I went to make it but it is actually Enchilada Lasagna.
I used reg flour tortillas since I always have them on hand. I didn't read the part about covering, I just baked it for 20 min uncovered and it was fine.
1 can (19oz) mild enchilada sauce, divided
1 can (15.25oz) corn, drained ( I used frozen)
1 can (15oz) black beans, rinsed
1 lb. shredded cooked chicken
2 tbsp cilantro
12 corn tortillas, divided
1 ¼ C shredded Monterey jack cheese, divided
Heat oven to 350. In bowl, combine ½ can of encilada sauce, the corn, black beans, chicken, and cilantro. Line the bottom of 9x13 baking dish with 4 corn tortillas, and top with half of the chicken mixture. Sprinkle with ¼ C cheese. Place 4 more tortillas on top, and then remaining chicken mixture and another ¼ C cheese. Top with 4 tortillas and cover with remaining enchilada sauce. Cover and bake 20 minutes. Remove foil and sprinkle remaining cheese. Bake 10 minutes more.
Serves 8
Prep time 15 minutes
Cook time 30 minutes
I used reg flour tortillas since I always have them on hand. I didn't read the part about covering, I just baked it for 20 min uncovered and it was fine.
1 can (19oz) mild enchilada sauce, divided
1 can (15.25oz) corn, drained ( I used frozen)
1 can (15oz) black beans, rinsed
1 lb. shredded cooked chicken
2 tbsp cilantro
12 corn tortillas, divided
1 ¼ C shredded Monterey jack cheese, divided
Heat oven to 350. In bowl, combine ½ can of encilada sauce, the corn, black beans, chicken, and cilantro. Line the bottom of 9x13 baking dish with 4 corn tortillas, and top with half of the chicken mixture. Sprinkle with ¼ C cheese. Place 4 more tortillas on top, and then remaining chicken mixture and another ¼ C cheese. Top with 4 tortillas and cover with remaining enchilada sauce. Cover and bake 20 minutes. Remove foil and sprinkle remaining cheese. Bake 10 minutes more.
Serves 8
Prep time 15 minutes
Cook time 30 minutes
Monday, May 12, 2008
Beef Stroganoff
This recipe was also from the Kirkland Canned Beef package.
1 can roast beef chunks, drained
12 oz egg noodles
4 tbsp butter, separated
1 small onion, chopped
8 oz sliced fresh mushrooms
¼ c sherry wine
(2 tsp vinegar and fill the rest of the 1/4C with chicken stock, or water)
8 oz sour cream
¼ tsp each salt & pepper
Cook egg noodles according to package instructions. While noodles are cooking, melt 2 tbsp butter in a large skillet over medium heat; add chopped onions and mushrooms, and sauté until tender, about 5 minutes. Remove from pan and reserve. Add sherry to pan and cook down to half the volume (about 5 minutes), then add sour cream, drained roast beef, reserved onion and mushroom mixture, and salt and pepper. Cook for 1 to 2 minutes until warmed through. Drain noodles and toss with 2 tbsp butter and top with beef mixture.
This was very good but I thought the sauce to Meat ratio was a little meat heavy, so I will probably 1 & 1/2 the sauce part to make is a bit saucier. Isaac loved it the way it was.
But Kiri liked it too, Meka refused to try it but currently she won't even eat mac n cheese! :D
1 can roast beef chunks, drained
12 oz egg noodles
4 tbsp butter, separated
1 small onion, chopped
8 oz sliced fresh mushrooms
¼ c sherry wine
(2 tsp vinegar and fill the rest of the 1/4C with chicken stock, or water)
8 oz sour cream
¼ tsp each salt & pepper
Cook egg noodles according to package instructions. While noodles are cooking, melt 2 tbsp butter in a large skillet over medium heat; add chopped onions and mushrooms, and sauté until tender, about 5 minutes. Remove from pan and reserve. Add sherry to pan and cook down to half the volume (about 5 minutes), then add sour cream, drained roast beef, reserved onion and mushroom mixture, and salt and pepper. Cook for 1 to 2 minutes until warmed through. Drain noodles and toss with 2 tbsp butter and top with beef mixture.
This was very good but I thought the sauce to Meat ratio was a little meat heavy, so I will probably 1 & 1/2 the sauce part to make is a bit saucier. Isaac loved it the way it was.
But Kiri liked it too, Meka refused to try it but currently she won't even eat mac n cheese! :D
Beef Taquitos
This recipe came off the cans of Kirkland Signature Premium Brisket Roast Beef.
2 Cans roast beef chunks, drained
1 small green chilies, drained
½ tsp chili powder
½ tsp garlic powder
16 tortillas
optional: sour cream, guacamole, or salsa
Preheat oven to 400°. Line baking sheet with parchment paper (or place a baking rack over the baking sheet).
In a large bowl, mash the drained beef until shredded. Blend in chilies and seasonings, then divide into 16 portions. (it made about 11 on the regular flour tortilla shells)
Wrap the tortillas in a damp paper towel and warm in the microwave for 1 to 2 minutes until tortillas are completely flexible. Place one portion of filling in each tortilla and roll up tightly. Place the rolled taquitos on the prepared baking sheet; spray tops lightly with oil. Bake for 20 min until golden brown and crispy, watch them, ovens very and they over cook quickly. Serve with salsa, guacamole & sour cream.
It was liked by all the parents! I will add shredded cheese next time! (the kids had mac n cheese that night) Also I used the raw tortilla shells to make these and just cooked them right before making the taquitos.
2 Cans roast beef chunks, drained
1 small green chilies, drained
½ tsp chili powder
½ tsp garlic powder
16 tortillas
optional: sour cream, guacamole, or salsa
Preheat oven to 400°. Line baking sheet with parchment paper (or place a baking rack over the baking sheet).
In a large bowl, mash the drained beef until shredded. Blend in chilies and seasonings, then divide into 16 portions. (it made about 11 on the regular flour tortilla shells)
Wrap the tortillas in a damp paper towel and warm in the microwave for 1 to 2 minutes until tortillas are completely flexible. Place one portion of filling in each tortilla and roll up tightly. Place the rolled taquitos on the prepared baking sheet; spray tops lightly with oil. Bake for 20 min until golden brown and crispy, watch them, ovens very and they over cook quickly. Serve with salsa, guacamole & sour cream.
It was liked by all the parents! I will add shredded cheese next time! (the kids had mac n cheese that night) Also I used the raw tortilla shells to make these and just cooked them right before making the taquitos.
Saturday, May 10, 2008
Orange Chicken
- 2 tablespoons vegetable oil
- 1 pound chicken, cut into thin strips
- 1/4 cup orange peel, cut into slivers
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1 cup beef broth
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup orange marmalade
- 1/2 teaspoon crushed red pepper flakes
- In a wok or skillet, heat oil over medium-high heat. Add chicken strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
- Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.
- In a medium bowl, combine cornstarch, broth, soy sauce, orange juice, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot. **I didn't have any marmalade, so I added a little peach jam and some orange slices, sliced thin. It was YUMMY!!
Cheesy Meatbal Skillet
I got this recipe out of the Kraft Food & Family Magazine, Holiday 2006 issue. All the family liked it, which is such a nice thing to have happen at dinner time!
Prep: 10 minutes | Total: 35 minutes
1lb. lean ground beef
10 Saltine crackers, crushed (about 1/2 cup)
1/4 cup Italian dressing, divided
1 beef bouillon cube, dissolved in 1/2 cup boiling water (I just used some beef broth)
1/2 cup sour cream
1 cup shredded cheddar cheese
Mix meat, crackers and half of the dressing until well blended. Shape into 23 (1-inch) meatballs.
Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 minutes or until browned, turning occasionally. Add bouillon; simmer 5 minutes. or until meatballs are cooked through.
Stir in sour cream; cook 30 seconds or until heated through but not simmering, stirring frequently. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese melts.
Makes 4 servings, 1/4 recipe each.
Prep: 10 minutes | Total: 35 minutes1lb. lean ground beef
10 Saltine crackers, crushed (about 1/2 cup)
1/4 cup Italian dressing, divided
1 beef bouillon cube, dissolved in 1/2 cup boiling water (I just used some beef broth)
1/2 cup sour cream
1 cup shredded cheddar cheese
Mix meat, crackers and half of the dressing until well blended. Shape into 23 (1-inch) meatballs.
Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 minutes or until browned, turning occasionally. Add bouillon; simmer 5 minutes. or until meatballs are cooked through.
Stir in sour cream; cook 30 seconds or until heated through but not simmering, stirring frequently. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese melts.
Makes 4 servings, 1/4 recipe each.
Monday, April 28, 2008
Zesty Chicken Tortilla Bake
Me and Makayla liked this one. Austin didn't because of the Miracle Whip in it. I will make it again when he is not home :)
This recipe makes 2 batches (11x7 each). It is written to make one and freeze one.
Prep: 10 min / Total: 35 min
1/2 Cup Miracle Whip Dressing
1/2 Cup flour
3 Cups milk
1 pkg (8 oz) Kraft Shredded Cheddar Cheese, divided
1 1/2 lbs. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup salsa
1/2 cup chopped fresh parsley
16 flour tortillas
Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.
Add chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture down center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x7) baking dishes; top evenly with reserved sauce and remaining cheese.
Bake for 375 for 25 minutes. Makes 8 servings.
This recipe makes 2 batches (11x7 each). It is written to make one and freeze one.
Prep: 10 min / Total: 35 min
1/2 Cup Miracle Whip Dressing
1/2 Cup flour
3 Cups milk
1 pkg (8 oz) Kraft Shredded Cheddar Cheese, divided
1 1/2 lbs. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup salsa
1/2 cup chopped fresh parsley
16 flour tortillas
Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.
Add chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture down center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x7) baking dishes; top evenly with reserved sauce and remaining cheese.
Bake for 375 for 25 minutes. Makes 8 servings.
Thursday, April 24, 2008
Ham & Asparagus Crepes
I liked these, Makayla tried them, but didn't like them, and Austin hasn't been home for dinner yet, but when I told him what I made, he wasn't excited, so he probably won't eat them.
Crepe Recipe:
3 eggs
2 1/4 C. milk
1/4 tsp. salt
1 1/2 C. flour
1 1/2 T veg. oil
Whip the crepe ingredients in a blender, let rest for a couple minutes. Lightly butter a non-stick pan and heat to medium. Pour just slightly less than 1/4 cup batter into the center of the pan. Roll around to distribute the batter. Cook a couple of minutes, until the crepe has begun to lose its sheen. Flip and lightly brown the other side. Remove and set aside, separating each crepe with wax paper (I just piled them up on a plate without the wax paper.)
Crepe filling:
3/4 c. grated cheddar cheese
3/4 c. grated jack cheese
1-2 c. cubed ham (I fried mine)
1-2 c. diced cooked asparagus
Fill each crepe with cheese, ham and asparagus. Roll up and place in a lightly greased 13x9 pan.
Cheese sauce:
4T Butter
3T flour
1 1/2 c. milk
1/2 C. grated cheddar cheese
Melt the butter in a sauce pan over medium heat. Add flour and stir until just beginning to bubble around the edges. Reduce heat and add milk and stir constantly until smooth and sauce becomes thick. Add cheese and stir until melted. Pour the cheese sauce over the top of the filled crepes. Bake at 35o for 15 minutes (until heated through).
This recipe is a little lengthy, but well worth the while. You can actually split up the process throughout the day to ease up on prep time. For example, you can double the crepe recipe and make them in the morning for breakfast. Just fill with fruit, yogurt and/or whipped cream. Then save the remaining crepes for dinner. Then cheese sauce, too, can be made in advance, therefore the actual assemble of the crepes would only take a few minutes.
Crepe Recipe:
3 eggs
2 1/4 C. milk
1/4 tsp. salt
1 1/2 C. flour
1 1/2 T veg. oil
Whip the crepe ingredients in a blender, let rest for a couple minutes. Lightly butter a non-stick pan and heat to medium. Pour just slightly less than 1/4 cup batter into the center of the pan. Roll around to distribute the batter. Cook a couple of minutes, until the crepe has begun to lose its sheen. Flip and lightly brown the other side. Remove and set aside, separating each crepe with wax paper (I just piled them up on a plate without the wax paper.)
Crepe filling:
3/4 c. grated cheddar cheese
3/4 c. grated jack cheese
1-2 c. cubed ham (I fried mine)
1-2 c. diced cooked asparagus
Fill each crepe with cheese, ham and asparagus. Roll up and place in a lightly greased 13x9 pan.
Cheese sauce:
4T Butter
3T flour
1 1/2 c. milk
1/2 C. grated cheddar cheese
Melt the butter in a sauce pan over medium heat. Add flour and stir until just beginning to bubble around the edges. Reduce heat and add milk and stir constantly until smooth and sauce becomes thick. Add cheese and stir until melted. Pour the cheese sauce over the top of the filled crepes. Bake at 35o for 15 minutes (until heated through).
This recipe is a little lengthy, but well worth the while. You can actually split up the process throughout the day to ease up on prep time. For example, you can double the crepe recipe and make them in the morning for breakfast. Just fill with fruit, yogurt and/or whipped cream. Then save the remaining crepes for dinner. Then cheese sauce, too, can be made in advance, therefore the actual assemble of the crepes would only take a few minutes.
Wednesday, April 16, 2008
Cream Cheese Quiche
from Hamilton House B&B
8 oz cream cheese softened
6 oz crab or ham, optional
4 eggs
1/2 C sliced green onions
1/2 C milk or cream
1/2 tsp dill weed
1/2 tsp lemon pepper
mix all together and blend well.
They poured them into single serving ramekins, I put it in I pie shell.
I double the recipe except for the cream cheese and put in 2 pie shells.
bake 350° until golden and "puffed" about 30 min.
I really like this Quiche but I need to find a less fat version that I can eat more often.
8 oz cream cheese softened
6 oz crab or ham, optional
4 eggs
1/2 C sliced green onions
1/2 C milk or cream
1/2 tsp dill weed
1/2 tsp lemon pepper
mix all together and blend well.
They poured them into single serving ramekins, I put it in I pie shell.
I double the recipe except for the cream cheese and put in 2 pie shells.
bake 350° until golden and "puffed" about 30 min.
I really like this Quiche but I need to find a less fat version that I can eat more often.
Thursday, April 10, 2008
Rainbow Fruit Salad
1 large Mango, peeled and diced
2C fresh blueberries
2 banans sliced
2C fresh strawberries sliced
2C seedless grapes
2nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
honey orange sauce
1/3 C unsweetened orange juice
2 T lemon juice
1.5 T Honey (I use agave nectar instead)
¼ tsp ground ginger
1 dash nutmeg
prepare and combine the fruit.
Combine all ingredients for the sauce and mix
Just before serving, pour the sauce over the fruit.
You can very easily substitute or add in different fruits by what is in season.
I got this recipe on the back of the IHC Insurance magazine we get from time to time.
It is a Yummy Salad you can easily make and there is NO sugar added! YAY.
Everyone that had some loved it!
2C fresh blueberries
2 banans sliced
2C fresh strawberries sliced
2C seedless grapes
2nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
honey orange sauce
1/3 C unsweetened orange juice
2 T lemon juice
1.5 T Honey (I use agave nectar instead)
¼ tsp ground ginger
1 dash nutmeg
prepare and combine the fruit.
Combine all ingredients for the sauce and mix
Just before serving, pour the sauce over the fruit.
You can very easily substitute or add in different fruits by what is in season.
I got this recipe on the back of the IHC Insurance magazine we get from time to time.
It is a Yummy Salad you can easily make and there is NO sugar added! YAY.
Everyone that had some loved it!
Monday, April 7, 2008
Apple Dapple Cake
I have this cookbook - Potluck Favorites - that has recipes that can be made for big or small groups. Just follow the ingredient measurements for the size of cake you want to make.
3 Cups -----------All-Purpose Flour-------- 2 Cups
2 Cups -----------Granulated sugar ------1 1/3 Cups
1 tsp ---------------Baking Soda -----------3/4 tsp
1/2 tsp -----------------Salt ---------------1/4 tsp
3 -------------------Beaten Eggs --------------2
1 Cup ---------------Cooking Oil -----------2/3 Cup
1/2 Cup -------------Apple juice -----------1/3 Cup
2 tsp ------------------Vanilla -------------1 1/2 tsp
3 Cups ----Finely Chopped Cooking Apple ---2 Cups
1 Cup -------Chopped Walnuts or Pecans ---2/3 Cup
1 Cup -----------Packed Brown Sugar ------2/3 Cup
1/4 Cup ---------------Butter --------------3 TBSP
1/3 Cup ----------Whipping Cream --------1/4 Cup
Grease and flour a 10-inch springform pan, or grease a 13x9x2 inch pan for 20 servings, or a 9x9x2 inch pan for 9 servings. In a very large mixing bowl combine flour, granulated sugar, baking soda, and salt; make a well in center and set aside. In a medium bowl combine eggs, oil apple juice, and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened. (I mixed the wet ingredients in my mixer, and then added the dry ingredients and mixed just until moist - I'm all about not dirtying more bowls than needed. I also added some nutmeg and cinnamon, about 1 tsp each or so.)
Spread batter into prepared pan. Bake at 350 for 65 minutes (springform pan), 45-50 minutes (13x9 pan), or 40 minutes (9x9 pan) or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
For sauce, in a small saucepan combine brown sugar, butter, and cream. Cook and stir over medium heat just until bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake.
Wednesday, April 2, 2008
Easy Parmesan Chicken
1 C dry breadcrumbs
½ C grated Parmesan cheese
½ tsp garlic salt
¼ tsp pepper
4 tbsp butter
Chicken breasts or tenders
Combine all dry ingredients. Dip chicken strips into butter and shake in dry mixture. Bake uncovered in a lightly greased baking pan, bake at 350 until chicken is done. Top with canned marinara sauce and top with mozzarella cheese. Bake an additional few minutes to melt cheese.
I actually just made the Chicken Tonight with out the Marinara Sauce, and had Green Beans and Mash Potatoes.
Absolutely a 5 star meal the chicken was very Yummy! Isaac said don't ruin it with the marinara, but I think it would make a Great Chicken Parmesan!
½ C grated Parmesan cheese
½ tsp garlic salt
¼ tsp pepper
4 tbsp butter
Chicken breasts or tenders
Combine all dry ingredients. Dip chicken strips into butter and shake in dry mixture. Bake uncovered in a lightly greased baking pan, bake at 350 until chicken is done. Top with canned marinara sauce and top with mozzarella cheese. Bake an additional few minutes to melt cheese.
I actually just made the Chicken Tonight with out the Marinara Sauce, and had Green Beans and Mash Potatoes.
Absolutely a 5 star meal the chicken was very Yummy! Isaac said don't ruin it with the marinara, but I think it would make a Great Chicken Parmesan!
Tuesday, April 1, 2008
Ginger Broiled Salmon from Saving Dinner.com
4 salmon fillets
1 cup pineapple juice
1 tablespoon low sodium soy sauce
2 teaspoons gingerroot, peeled, and grated
1/8 teaspoon pepper
COOKING INSTRUCTIONS: In a large zip-lock plastic bag, combine pineapple juice and remaining ingredients; carefully add the fish. Seal the bag and marinate in the refrigerator for about 20 minutes while you prepare the rest of the meal. Pre-heat oven broiler. Drain the fish, reserving the marinade. Place fish on a lightly greased broiler pan, and broil about 5 inches or more from heat source for about 8 to 13 minutes, or until fish flakes easily when tested with a fork. Remove from pan and keep warm. Meanwhile, bring the reserved marinade to a boil in a saucepan, and cook for about 3 minutes, until reduced. Pour over fish and serve.
I actually had Isaac cook this in a frying pan on the stove top, and after he had seared both sides of the salmon he poured the marinade in and reduced it while cooking the Salmon. It got 4 stars from everyone... in fact Isaac licked the frying pan he liked it so much! :)
we had rice and steamed broccoli with it, a great meal!
1 cup pineapple juice
1 tablespoon low sodium soy sauce
2 teaspoons gingerroot, peeled, and grated
1/8 teaspoon pepper
COOKING INSTRUCTIONS: In a large zip-lock plastic bag, combine pineapple juice and remaining ingredients; carefully add the fish. Seal the bag and marinate in the refrigerator for about 20 minutes while you prepare the rest of the meal. Pre-heat oven broiler. Drain the fish, reserving the marinade. Place fish on a lightly greased broiler pan, and broil about 5 inches or more from heat source for about 8 to 13 minutes, or until fish flakes easily when tested with a fork. Remove from pan and keep warm. Meanwhile, bring the reserved marinade to a boil in a saucepan, and cook for about 3 minutes, until reduced. Pour over fish and serve.
I actually had Isaac cook this in a frying pan on the stove top, and after he had seared both sides of the salmon he poured the marinade in and reduced it while cooking the Salmon. It got 4 stars from everyone... in fact Isaac licked the frying pan he liked it so much! :)
we had rice and steamed broccoli with it, a great meal!
Wednesday, March 26, 2008
Rosemary Cauliflower from SavingDinner.com
I don't like cauliflower and I really liked this cauliflower...
1 head cauliflower
fresh or dried Rosemary
4 TBSP Olive Oil (or you can try coconut oil as it is a better choice for cooking at high temps)
1TBSP honey
+salt & pepper
500° for 20 min
prep caulifower into bite size pieces, mix all ingredients in a baking dish, and bake for 20 min stirring at intervals so they all get crispy.
Yummy!
1 head cauliflower
fresh or dried Rosemary
4 TBSP Olive Oil (or you can try coconut oil as it is a better choice for cooking at high temps)
1TBSP honey
+salt & pepper
500° for 20 min
prep caulifower into bite size pieces, mix all ingredients in a baking dish, and bake for 20 min stirring at intervals so they all get crispy.
Yummy!
Mac 'n' Cheese From the Deceptively Delicious Cookbook
1 1/2 C Elbow Macaroni
cooking spray
1 TBSP Olive Oil
1 TBSP Flour
1/2 C Milk
1/2 C Butternut Squash &/or Cauliflower
1 1/2 C Shredded Cheddar Cheese (8oz)
4 oz Cream Cheese
1/2 tsp Salt
1/8 tsp Paprika
1/8 tsp Pepper
Bring Salted water to a boil. Cook macaroni & drain. While Macaroni is cooking coat sauce pan with oil & heat over medium heat. Add the oil, then flour, and cook stirring constantly until it makes a thick paste but not burned. Add milk & cook, stirring every now and then, until the mixture begins to thicken 3 to 4 min. Add Vegetable Puree, Cheddar, Cream Cheese, & Seasonings and stir until melted and sauce is smooth. Stir in Macaroni.
I used just Cauliflower, but think I might try a mixture of the 2. Also I think it tastes better reheated, or just cooled and reheated. I have considered making it and then putting it in a casserole dish and baking it after it has cooled. I will let you know how it works out. Oh and I like it better with Hot Dogs, for me it needed some meat.
cooking spray
1 TBSP Olive Oil
1 TBSP Flour
1/2 C Milk
1/2 C Butternut Squash &/or Cauliflower
1 1/2 C Shredded Cheddar Cheese (8oz)
4 oz Cream Cheese
1/2 tsp Salt
1/8 tsp Paprika
1/8 tsp Pepper
Bring Salted water to a boil. Cook macaroni & drain. While Macaroni is cooking coat sauce pan with oil & heat over medium heat. Add the oil, then flour, and cook stirring constantly until it makes a thick paste but not burned. Add milk & cook, stirring every now and then, until the mixture begins to thicken 3 to 4 min. Add Vegetable Puree, Cheddar, Cream Cheese, & Seasonings and stir until melted and sauce is smooth. Stir in Macaroni.
I used just Cauliflower, but think I might try a mixture of the 2. Also I think it tastes better reheated, or just cooled and reheated. I have considered making it and then putting it in a casserole dish and baking it after it has cooled. I will let you know how it works out. Oh and I like it better with Hot Dogs, for me it needed some meat.
Monday, March 24, 2008
Chicken Rolls
Roll dough
shredded chicken
cream cheese
cream of chicken or mushroom soup
shredded cheese (I actually forgot this and they still tasted pretty good)
chopped green onion
Make a batch of roll dough. Mix the cream cheese and the cream soup, add the shredded cheese, onion, and chicken. Pull off a roll size amount of dough, smash it out and fill it with the filling and ball it back up. Bake them until the dough is cooked-usually about 10-15 min at 375-depending on what roll dough recipe you use.
Funeral Potatoes
This is for my sister-in-law. She wanted the recipe.
12 boiled and shredded potatoes (I usually just use hashbrowns)
2 cans cream of chicken soup
2 cups sour cream
1/2 cup butter, melted
chopped green onions (optional)
1/2 cup shredded cheese
Place potatoes in a 13x9 pan. Mix remaining ingredients and spread on top. Bake at 350 for 30 minutes.
12 boiled and shredded potatoes (I usually just use hashbrowns)
2 cans cream of chicken soup
2 cups sour cream
1/2 cup butter, melted
chopped green onions (optional)
1/2 cup shredded cheese
Place potatoes in a 13x9 pan. Mix remaining ingredients and spread on top. Bake at 350 for 30 minutes.
Sunday, March 23, 2008
Lemon Raspberry Cupcakes
This recipe is out of the Deceptively Delicious cookbook - and nobody knew the difference!
Filling:
1/4 C frozen respberries, thawed
2 TBSP beet puree (I used canned beets)
2 TBSP powdered sugar
1 TBSP butter or margarine
Batter:
1 C sugar
1/2 C milk
1/2 C yellow squash puree
1/3 C Vegetable oil
2 Lg egg whites
2 TBSP lemon juice
1 tsp lemon extract
2 C flour
2 tsp baking powder
1/4 tsp salt
Frosting:
1 (8oz) package reduced fat cream cheese
1/2 C powdered sugar
1 tsp lemon extract
Preheat oven to 350F. Line muffin tin with papers. For filling, puree the raspberries, beet puree, sugar, and margarine in a blender or food processor; set aside. For the batter, beat the sugar in a large bowl with the milk, yellow squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. Add the flour, baking powder and salt, then mix until incorporated. Using about half the batter, fill each muffin cup 1/3 full. Dot each with the raspberry filling, then cover with the rest of the batter. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20-25 minutes. Turn the cupcakes out onto a rack to cool. For the frosting, beat together the cream cheese, sugar, and lemon extract. Spread the frosting over the cooled cupcakes. Makes 12 cupcakes.
Chicken Cesar Salad Pizza
I made this for a get together with some friends, and it was YUMMY!!
1 Pizza Crust - I made homemade bread dough, but a refrigerated pizza crust would work as well.
3 C. thinly sliced romaine lettuce
2 C. diced cooked chicken
1/2 C. diced red bell pepper
1/3 C. pitted ripe olives, drained and sliced
1/4 C. grated fresh Parmesan Cheese, divided
1/2 C. light creamy Cesar salad dressing
1 garlic clove, pressed
Shape pizza crust into a circle on a pizza pan or stone. Bake according to package directions, or at 425 for 12-14 minutes, until light golden brown. Meanwhile, put lettuce, chicken, bell pepper, and olives in large bowl. In a small bowl, combine salad dressing, 1/2 Parmesan cheese, and garlic. Mix well. Spread 1/2 dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat.Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.
Southwestern White Chili
1 C Chopped onion
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. oregano, crushed
1/4 tsp. ground red pepper
3-15 1/2 oz cans great northern beans
2-4oz. cans diced green chili peppers
4 C. chicken broth
3 C. cooked chicken, chopped
2 C. monterey jack cheese, shredded
sour cream & diced green chili peppers
In a slow cooker, place onion, garlic, cumin, red pepper, beans, 2 cans chili peppers, broth, and cooked chicken. Stir to combine. Cook on low for 7-8 hours or on high for 3 1/2 -4 hours. (I've also made this on the stove and cooked for about 30 minutes). When done cooking, stir in cheese until melted. In individual bowls, top with sour cream and extra green chili peppers, if desired.
Friday, February 29, 2008
"Foolproof" Whole Wheat Bread
I really hate to pay the price that stores charge for bread when we don't eat a full loaf before it goes bad. It just isn't that good or healthy, so I decided that I would make my own. It wasn't that hard and it is much yummier! This recipe comes from "The Magic of Wheat Cookery." It is the cookbook that my parents used when they sold Bosch mixers, and it is wonderful bread!
2 Tbsp dry yeast
1/2 C warm water
5 C Hot tap water
2 Tbsp salt
2/3 C oil
2/3 C honey or raw sugar
12 C whole wheat flour
Sprinkle yeast into the 1/2 cup warm water. Let stand 10-15 minutes (1Tbsp sugar in yeast will help it to work faster.) Combing hot tap water and 7 C flour, mix on low until blended. Add salt, oil, and honey or raw sugar. Continue to mix until well blended. Add 1 C flour to the mixture. Add yeast mixture and blend thoroughly. Add 3-4 C more flour to mixture. Knead for 10 minutes on the low speed - or until the dough begins to clean the sides of bowl and is the consistency of cookie dough. (Flour amount will vary due to protein content of wheat. A stickier dough will cause a more moist bread.) Oil hands. Remove dough from mixer 1/4 at a time. Mold into loaves on oiled counter. Place in oiled pans. Oil top of leaves if soft crust is desired. Cover loaves with damp cloth. Let rise 1/3 in bulk for approximately 35 minutes. Bake at 350* for 40-45 minutes. Remove pans. Put on rack to cool. Brush tops with butter or oil. Makes 4 loaves. Serve with butter and honey while still warm.
2 Tbsp dry yeast
1/2 C warm water
5 C Hot tap water
2 Tbsp salt
2/3 C oil
2/3 C honey or raw sugar
12 C whole wheat flour
Sprinkle yeast into the 1/2 cup warm water. Let stand 10-15 minutes (1Tbsp sugar in yeast will help it to work faster.) Combing hot tap water and 7 C flour, mix on low until blended. Add salt, oil, and honey or raw sugar. Continue to mix until well blended. Add 1 C flour to the mixture. Add yeast mixture and blend thoroughly. Add 3-4 C more flour to mixture. Knead for 10 minutes on the low speed - or until the dough begins to clean the sides of bowl and is the consistency of cookie dough. (Flour amount will vary due to protein content of wheat. A stickier dough will cause a more moist bread.) Oil hands. Remove dough from mixer 1/4 at a time. Mold into loaves on oiled counter. Place in oiled pans. Oil top of leaves if soft crust is desired. Cover loaves with damp cloth. Let rise 1/3 in bulk for approximately 35 minutes. Bake at 350* for 40-45 minutes. Remove pans. Put on rack to cool. Brush tops with butter or oil. Makes 4 loaves. Serve with butter and honey while still warm.
Chicken Taco Soup
Austin's friends, Jim and Amy, invited us over for dinner one night and this is what they made for us. All of our family loved it that I begged Austin to ask for the recipe. It took him about 6 months to finally get it and it is yummy! The recipe she gave me doesn't have any measurements, so you kind of have to guess :)
Broth:
Chicken broth
green chilis, diced
onion
cumin
chili powder
salt
Rotel tomatoes (I will either use Rotel and no green chilis, or regular diced tomatoes and add green chilis).
Add together and bring to a boil. I like to take about 1/3 -1/2 of the mixture and blend it to add body.
In your bowl, add the following:
rice
pinto or black beans
cilantro
cheese
sour cream
shredded chicken
Top with the broth. We serve it with chips or homemade tortillas.
Broth:
Chicken broth
green chilis, diced
onion
cumin
chili powder
salt
Rotel tomatoes (I will either use Rotel and no green chilis, or regular diced tomatoes and add green chilis).
Add together and bring to a boil. I like to take about 1/3 -1/2 of the mixture and blend it to add body.
In your bowl, add the following:
rice
pinto or black beans
cilantro
cheese
sour cream
shredded chicken
Top with the broth. We serve it with chips or homemade tortillas.
Saturday, February 9, 2008
Baked Chimichungas
2 1/2 cups shredded beef, chicken, or pork (I used the leftover pork from the Aloha Pork)
1 cup salsa
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
shredded cheese
tortilla shells
Mix meat, salsa, and seasonings. Place some meat and cheese in the center of tortilla shells and roll burrito style, tucking in ends. Place on a baking sheet and brush butter on the top. Bake at 400 for 13-15 minutes, until hot through and the outside is crispy. Serve with lettuce, tomato, sour cream, guacamole, etc.
Friday, February 8, 2008
So easy Enchiladas
I decided in honor of Friday night and easy meals I would post an old easy favorite.
All you need is frozen burritos any type, I prefer the El Monterey Bean & Cheese Burritos
a pint jar of your favorite salsa.
Put the frozen burritos in a casserole dish the 9x13 works great.
Dump the can of Salsa over the burritos and then enough water to mostly cover the burritos and then bake until done, about 30 min at 350. It is best to bring the liquid level above the burritos because any part that sticks out will get very dry during baking.
When my mom told me about this recipe I was really skeptical that it would be good, but it really is. Isaac has even asked me to make it.
You could easily serve rice as a side dish, or even a nice salad.
All you need is frozen burritos any type, I prefer the El Monterey Bean & Cheese Burritos
a pint jar of your favorite salsa.
Put the frozen burritos in a casserole dish the 9x13 works great.
Dump the can of Salsa over the burritos and then enough water to mostly cover the burritos and then bake until done, about 30 min at 350. It is best to bring the liquid level above the burritos because any part that sticks out will get very dry during baking.
When my mom told me about this recipe I was really skeptical that it would be good, but it really is. Isaac has even asked me to make it.
You could easily serve rice as a side dish, or even a nice salad.
Wednesday, February 6, 2008
Aloha Pork
This is one that our family enjoys. I got the idea from Rumbi Island Grill. I came home and researched recipes and now I do it my way.
Rub a pork roast with about a teaspoon or so of Sea Salt and a few shakes of liquid smoke. Cook it in the crock pot until it falls apart (all day). Shred. Serve with rice and stir-fry veggies. Austin likes Terriyaki sauce on his, but I don't like the mixture of sweet and salty, so I like mine plain. The meat is usually very tender and moist.
Easy Burritos
So I made this recipe up :), I used Betty Crockers "Spanish Rice" recipe and added to it.
I used
1 can chopped tomatoes
2 little cans of tomato sauce
1 cans on black beans, rinsed well
1 costco cans of Chunk chicken
rice, cooked
chopped onion
garlic powder
chili powder
lime juice, from a few sections of the lime
cheese
and uncooked tortilla shells
I added all the ingredients down to lime juice together and simmered for an hour and half. It would probably be good with cilantro as well if you had some of that. Add the seasoning to your taste, it takes more than you think as the chicken and rice soak up a lot of the taste. Add enough rice to make it a good consistency for burritos.
cooked the tortilla shells and added cheese and rice mixture and folded your burritos.
I liked it and Kiri said it got 5 thumbs up! :)
I used
1 can chopped tomatoes
2 little cans of tomato sauce
1 cans on black beans, rinsed well
1 costco cans of Chunk chicken
rice, cooked
chopped onion
garlic powder
chili powder
lime juice, from a few sections of the lime
cheese
and uncooked tortilla shells
I added all the ingredients down to lime juice together and simmered for an hour and half. It would probably be good with cilantro as well if you had some of that. Add the seasoning to your taste, it takes more than you think as the chicken and rice soak up a lot of the taste. Add enough rice to make it a good consistency for burritos.
cooked the tortilla shells and added cheese and rice mixture and folded your burritos.
I liked it and Kiri said it got 5 thumbs up! :)
Tuesday, February 5, 2008
Pesto Salmon Salad
This recipe is from the Lodge my husband stayed at on his Alaskan Fishing Trip. Sorry about the Picture this was taken of the left overs Isaac is taking for lunch tomorrow and so I couldn't mix it all together like it should be. I chopped up my piece of salmon and mixed it all together.
So you cook the Salmon using Sea Salt and a 5 pepper Blend, must
be the 5 pepper blend as it has sweet pepper and other peppers. We just cooked it in the frying pan.The Topping/ Dressing is tomatoes chopped and Mozzarella cheese or another soft cheese this time we used Panela, chopped. Then you can use either a packet
mix of Pesto or we used the classico traditional basil pesto. I liked the jar type better than the dry packet kind.Then just shred the lettuce, whatever kind you prefer (we used romaine) and pile on the fish and dressing.
I am not a fan of Salmon and I LOVED this! I wanted seconds. Kiri ate without any whining. And of course Isaac loved it.
It prepares really fast and easy, but tastes like a lot of work!
Sharing
I thought about being able to have others put their recipes on the blog too, but didn't do anything about it, and then my friend Kirsten also suggested it, so if you are interested in being able to share recipes on this blog, leave me a comment with your email address and I will add you as an author to this blog. If you are leaving a recipe, I thought it would be nice to leave the source of the recipe (who you got it from) and if possible a picture. I know that always helps me when I decide what to make. This could be a nice resource to those, like me, who struggle with mealtime!
Zuppa Toscana (Like Olive Gargen's)
**Austin gave this 2 thumbs up and Makayla gave it between thumbs up and thumbs sideways**
1lb Italian Sausage
2lg russet baking potatoes sliced in half, and then in 1/4 inch slices
1lg onion, chopped
6 slices cooked bacon crumbled
2 cloves garlic, minced
2c. kale, shopped
2 cans chicken broth
1qt water
1c. heavy whipping cream
Cook sausage and drain. Place onions, potatoes, chicken broth, water, and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste. Simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve. Makes 8 servings.
(From Mindy Thompson in my Pilgrims Landing 3rd ward cookbook.)
I thought it would be fun...
I hate trying to come up with things to make for my family to eat - especially ones that they all like. I've decided to post some of the recipes that they like so that when I am making a menu, I can refer to this blog to see what we've liked in the past. Enjoy!
Subscribe to:
Posts (Atom)