Hi everyone! Back on Monday, I made bread (you know, I always make bread on Mondays) and I just did the basic white bread recipe from my bread machine's manual. Well, it was good nice and hot from the machine but we still have about half a loaf left over. So, I made bread crumbs! This is always a great idea when you have bread that needs to be used up. Croutons are a great idea too. You just throw the bread in your Cuisinart and let it go. Then toss them in the freezer and you have bread crumbs. If you want to do croutons, just dice the bread, drizzle with EVOO and any other seasonings you like and bake them. This is a good way to make your own bread crumbs for stuffing too.
I'm heading out of town for a Mops retreat tomorrow so my men are on their own. I think I heard them saying that they were going to make spaghetti and sausage meatballs. They'll love that! I'm going to make some Reece's Pieces Bars to take with me and I've been assigned fruit for breakfast. Pretty simple! I'll be back Saturday with some more yummy recipes!
Reese's Pieces Bars
Amy – amylz
1 Yellow Cake mix ( do Not use Choc)
2 eggs
1/3 cup oil
1 1/2 cups Reese's pieces
Preheat oven to350* In a bowl mix cake mix, eggs and oil until smooth. Add the candy to the dough. Bake in a 9 X 13 pan for 13 -17 min until golden brown. Recipe from 101 Things to do with a Cake Mix.
Amy
Thursday, July 31, 2008
Wednesday, July 30, 2008
Spinach and Chicken Pasta, Feta, Black Olive, and Oregano Salad
Hi everyone! Can you believe we're halfway through the summer already? I have to tell you, some of the food we've had lately has been super yummy! The Cranberry BBQ Chicken earlier this month was superb! The Mile High Lasagna was awesome! Seriously, it was the best lasagna I've ever had. The Cheddar Baked Chicken from Monday was soooo good and John said it was even better as leftovers. And speaking of leftovers, the Lentil Soup with Beef was delicious reheated the next day. I was kind of sad when there was no more to eat.
Tomorrow we're having Spinach and Chicken Pasta and on the side, a Feta, Black Olive and Oregano Salad (AKA Pizza Parlor Salad). For the chicken dish, it asks you to boil your chicken which is the same thing as poaching. This is a super quick way to cook chicken when you need cooked chicken for a recipe. By cooking it in liquid, it keeps the food really tender. Typically when you poach, you want to put your chicken (or fish) in a shallow pan and add just enough liquid to cover it. For this recipe, you're going to use chicken broth. If the one can doesn't cover your chicken and you don't have more, go ahead and add water. You want to bring it to an occassional bubble; don't heavy boil it as that will make the meat tough. When it's finished (about 15 minutes), hold on to the stock it was cooked in as you'll need that for the recipe. Mix with the rest of the ingredients and serve over pasta. You can use any pasta you want. I was just reading an article that taste tested 25 brands of pasta and I thought I would pass along the winners: 1st place is De Cecco 12, 2nd place is Barilla and 3rd place is Colavita. I've never heard of Colavita but I know I can get the first two around here. For our salad, it's pretty simple and the recipe does include the dressing. I will leave the feta out and let people add it as they like and I'm using regular black olives but otherwise, I'm following the recipe!
Spinach and Chicken Pasta
Jamie&Kids
2 chicken breasts
one can chicken broth
one small pkg frozen spinach
one can italian tomatoes
1 small can of mushrooms
8 oz sour cream
4 oz cream cheese
1 cup parmesan cheese
Boil chicken breast in 1 can of soup until cooked. Cube chicken, then add 1/2 can of chicken broth (from pan), thaw and drain spinach- add to chicken drain tomatoes- add add mushrooms. Cook until warmed then add sour cream, cream cheese, and Parmesan cheese. Heat until warmed. Serve over pasta.
Feta, Black Olive, and Oregano Salad (aka Pizza Parlor Salad)
Amy - amylz
Recipe courtesy Dave Lieberman
1 head iceberg lettuce, cored and roughly chopped
1 small red onion, halved and thinly sliced
1/3 cup good quality feta cheese, crumbled
1/3 cup pitted black oil-cured Moroccan olives
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon dried Greek oregano
1 teaspoon superfine sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
In a large serving bowl, combine iceberg lettuce, red onion, feta and olives. In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately.
Amy
Tomorrow we're having Spinach and Chicken Pasta and on the side, a Feta, Black Olive and Oregano Salad (AKA Pizza Parlor Salad). For the chicken dish, it asks you to boil your chicken which is the same thing as poaching. This is a super quick way to cook chicken when you need cooked chicken for a recipe. By cooking it in liquid, it keeps the food really tender. Typically when you poach, you want to put your chicken (or fish) in a shallow pan and add just enough liquid to cover it. For this recipe, you're going to use chicken broth. If the one can doesn't cover your chicken and you don't have more, go ahead and add water. You want to bring it to an occassional bubble; don't heavy boil it as that will make the meat tough. When it's finished (about 15 minutes), hold on to the stock it was cooked in as you'll need that for the recipe. Mix with the rest of the ingredients and serve over pasta. You can use any pasta you want. I was just reading an article that taste tested 25 brands of pasta and I thought I would pass along the winners: 1st place is De Cecco 12, 2nd place is Barilla and 3rd place is Colavita. I've never heard of Colavita but I know I can get the first two around here. For our salad, it's pretty simple and the recipe does include the dressing. I will leave the feta out and let people add it as they like and I'm using regular black olives but otherwise, I'm following the recipe!
Spinach and Chicken Pasta
Jamie&Kids
2 chicken breasts
one can chicken broth
one small pkg frozen spinach
one can italian tomatoes
1 small can of mushrooms
8 oz sour cream
4 oz cream cheese
1 cup parmesan cheese
Boil chicken breast in 1 can of soup until cooked. Cube chicken, then add 1/2 can of chicken broth (from pan), thaw and drain spinach- add to chicken drain tomatoes- add add mushrooms. Cook until warmed then add sour cream, cream cheese, and Parmesan cheese. Heat until warmed. Serve over pasta.
Feta, Black Olive, and Oregano Salad (aka Pizza Parlor Salad)
Amy - amylz
Recipe courtesy Dave Lieberman
1 head iceberg lettuce, cored and roughly chopped
1 small red onion, halved and thinly sliced
1/3 cup good quality feta cheese, crumbled
1/3 cup pitted black oil-cured Moroccan olives
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon dried Greek oregano
1 teaspoon superfine sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
In a large serving bowl, combine iceberg lettuce, red onion, feta and olives. In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately.
Amy
Tuesday, July 29, 2008
Hoisin Barbecued Chicken, Mustard Green Beans
Hi everyone!
Tomorrow we are having Hoisin BBQ Chicken and some Mustard Green Beans. The chicken recipe is fairly simple. If you're unfamiliar, Hoisin can be found on your Asian Food aisle (by the soy sauce). To me, it's like a really thick teriyaki sauce but it's actually a type of plum sauce. It's tasty! If you've had Gourmet Sauce, it tastes just like that to me but much thicker. Feel free to use any chicken you like. I'm going to use breasts and legs. Just make sure you baste your chicken every so often so it gets nice and evenly coated. On the side, we're having green beans. This is the perfect time of year for fresh beans so use those in place of the frozen beans if you want. For this recipe, you make the sauce, steam your beans and toss. It's that simple. Steaming veggies is really the best way to go. When you steam, you retain the highest amount of nutrients and I figure if I'm going to eat a vegetable, I want it to be good for me. Now, if you don't have a steaming basket (there's also those new microwave steaming bags that work great) then here's a makeshift version. Put a small bowl (that can withstand heat) upside down in a big soup pot (make sure the pot has a good lid). Add about 1 inch of water and balance a plate on top of the small bowl. Put whatever you're steaming (in this case, the broccoli) on the plate and then put the lid on the pot. You'll have perfectly steamed veggies in no time. I have a basket that fits inside almost all my pots that I use for steaming. It was like $5 or something and definitely worth having.
Hoisin Barbecued Chicken
Amy - amylz
BARBECUE SAUCE:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic
REMAINING INGREDIENTS:
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray
To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce. Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight. Preheat oven to 375°. Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade. Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.
Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce)
CALORIES 241 (23% from fat); FAT 6.1g (sat 1.5g,mono 1.9g,poly 1.8g); PROTEIN 26.6g; CHOLESTEROL 97mg; CALCIUM 26mg; SODIUM 727mg; FIBER 0.7g; IRON 1.7mg; CARBOHYDRATE 17.8g
Cooking Light, JANUARY 2001
Mustard Green Beans
(Astrid)
2 c frozen green beans
1 tablespoon honey mustard
2 tablespoons distilled white vinegar
1 tablespoons extra virgin olive oil
salt and pepper to taste
Steam green beans until tender-crisp. Combine honey mustard, vinegar, and olive oil and toss the green beans with the sauce. Season with salt and pepper to taste.
Amy
Tomorrow we are having Hoisin BBQ Chicken and some Mustard Green Beans. The chicken recipe is fairly simple. If you're unfamiliar, Hoisin can be found on your Asian Food aisle (by the soy sauce). To me, it's like a really thick teriyaki sauce but it's actually a type of plum sauce. It's tasty! If you've had Gourmet Sauce, it tastes just like that to me but much thicker. Feel free to use any chicken you like. I'm going to use breasts and legs. Just make sure you baste your chicken every so often so it gets nice and evenly coated. On the side, we're having green beans. This is the perfect time of year for fresh beans so use those in place of the frozen beans if you want. For this recipe, you make the sauce, steam your beans and toss. It's that simple. Steaming veggies is really the best way to go. When you steam, you retain the highest amount of nutrients and I figure if I'm going to eat a vegetable, I want it to be good for me. Now, if you don't have a steaming basket (there's also those new microwave steaming bags that work great) then here's a makeshift version. Put a small bowl (that can withstand heat) upside down in a big soup pot (make sure the pot has a good lid). Add about 1 inch of water and balance a plate on top of the small bowl. Put whatever you're steaming (in this case, the broccoli) on the plate and then put the lid on the pot. You'll have perfectly steamed veggies in no time. I have a basket that fits inside almost all my pots that I use for steaming. It was like $5 or something and definitely worth having.
Hoisin Barbecued Chicken
Amy - amylz
BARBECUE SAUCE:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic
REMAINING INGREDIENTS:
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray
To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce. Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight. Preheat oven to 375°. Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade. Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.
Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce)
CALORIES 241 (23% from fat); FAT 6.1g (sat 1.5g,mono 1.9g,poly 1.8g); PROTEIN 26.6g; CHOLESTEROL 97mg; CALCIUM 26mg; SODIUM 727mg; FIBER 0.7g; IRON 1.7mg; CARBOHYDRATE 17.8g
Cooking Light, JANUARY 2001
Mustard Green Beans
(Astrid)
2 c frozen green beans
1 tablespoon honey mustard
2 tablespoons distilled white vinegar
1 tablespoons extra virgin olive oil
salt and pepper to taste
Steam green beans until tender-crisp. Combine honey mustard, vinegar, and olive oil and toss the green beans with the sauce. Season with salt and pepper to taste.
Amy
Monday, July 28, 2008
Lentil Soup with Beef, Emeril's Favorite Potato Salad
Hi everyone! I hope you all got your week off to a great start! We spent the entire day at home (I had a ton of laundry to do) and it was so nice. We need more days like that!
Tomorrow we are having a soup that I saw Giada make (Food Network). It looked really yummy so we'll see if it actually is. I love lentils so this should turn out great. I'm going to use about 3/4 pounds chuck because I don't want to waste any meat if my family won't eat this. This recipe is very easy and you should have everything you need. Heck, most of us even have a bag of lentils in the cupboard that we need to use up. If you don't, they're super cheap so go pick some up (they're in the aisle with the dry beans). On the side, I'm making Emeril's Favorite Potato Salad. This is a great go to potato salad recipe as it's easy and fast and it doesn't use mayo (we hate mayo). I'm obsessed with the LightHouse Homestyle Ranch dressing these days (you get it in the refrigerated section of the produce aisle) so I'll be using that! Yum!
Lentil Soup with Beef
Amy - amylz
Recipe courtesy Giada De Laurentiis
2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves
Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
Emeril's Favorite Potato Salad
Amy - amylz
Recipe courtesy Emeril Lagasse, 2003
14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves. In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.
Amy
Tomorrow we are having a soup that I saw Giada make (Food Network). It looked really yummy so we'll see if it actually is. I love lentils so this should turn out great. I'm going to use about 3/4 pounds chuck because I don't want to waste any meat if my family won't eat this. This recipe is very easy and you should have everything you need. Heck, most of us even have a bag of lentils in the cupboard that we need to use up. If you don't, they're super cheap so go pick some up (they're in the aisle with the dry beans). On the side, I'm making Emeril's Favorite Potato Salad. This is a great go to potato salad recipe as it's easy and fast and it doesn't use mayo (we hate mayo). I'm obsessed with the LightHouse Homestyle Ranch dressing these days (you get it in the refrigerated section of the produce aisle) so I'll be using that! Yum!
Lentil Soup with Beef
Amy - amylz
Recipe courtesy Giada De Laurentiis
2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves
Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
Emeril's Favorite Potato Salad
Amy - amylz
Recipe courtesy Emeril Lagasse, 2003
14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves. In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.
Amy
Sunday, July 27, 2008
Parmesan Crusted Tilapia, Dijon Tilapia, Baked Tilapia with Lots of Spice
Hi everyone!
We are still recovering from our camping trip and the wedding. I swear, I need another vacation! Anyway, we have so much leftover food that we're going to be eating that tomorrow. I need a chance to get caught up around here. I'm going to leave you today with 3 new Tilapia recipes. I know, I've given you a lot of tilapia lately but like I've said, I heard it's the hip fish that everyone is eating these days so I figured new recipes never hurt! If you ever try any of these, let me know! I'd love to find out if they're actually good. My friends who I get these recipes from say they're great recipes but you never know!
Parmesan Crusted Tilapia
------------------------------
Breading:
2.5 cups Panko Bread Crumbs
1 cup Parmesean cheese
1/2 TSP Pepper
1/2 TSP Parsley
1/2 TSP Salt
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then coat with the breading mixture and bake or pan fry until done.
Dijon Tilapia
------------------------------
Spice Mix:
1/2 cup Dijon Mustard
1/2 TSP Garlic Powder
1/2 TSP Pepper
1/4 TSP salt
2 TSP Water
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then coat with the mustard mixture and bake or pan fry until done.
Baked Tilapia with Lots of Spice
Katie (Katiedid) from Recipezaar
1 tsp salt
3/4 tsp paprika
3/4 tsp onion powder
3/4 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp basil
3/4 tsp Italian seasoning
4 (4 oz) tilapia fillets
1/2 c breadcrumbs
3 T sliced green onions
1 T dried parsley flakes
1 T olive oil
Preheat oven to 450 degrees. In a small bowl, combine the spices from the salt through the Italian seasoning and set aside. In a shallow container, mix the bread crumbs, dried parsley, and green onions. Measure 4 teaspoons of the spice mix and sprinkle that all over the 4 fish fillets. Add the remaining spice mix to the bread crumbs, mixing well. Add the olive oil to the bread crumb mix, blending it in with your hands. Dredge the fish in the breadcrumbs, coating well. Shake off any excess breadcrumbs. Place the fish on a baking pan that has been sprayed with non-stick spray. Bake for 6 minutes. Turn over and bake for 4 minutes. Turn over again and bake until flaky, about 4 more minutes. Nutritional Info: 202 calories, 6.3 g fat (1.3 sat), 56 mg cholesterol, 742 mg sodium, 11.6 g carbohydrate, 25.1 g protein
Katie's Notes: This tilapia was delicious, spiced, but not too spicy. I will reduce the salt by 1/4 to 1/2 teaspoon next time and may try using finely crushed tortilla chips instead of the breadcrumbs and reduce or eliminate the salt. 5-5-08 I used crushed Tostitos tortilla chips but forgot to reduce the salt. The flavor of the chips worked well with the cumin and other spices and green onions.
Amy
We are still recovering from our camping trip and the wedding. I swear, I need another vacation! Anyway, we have so much leftover food that we're going to be eating that tomorrow. I need a chance to get caught up around here. I'm going to leave you today with 3 new Tilapia recipes. I know, I've given you a lot of tilapia lately but like I've said, I heard it's the hip fish that everyone is eating these days so I figured new recipes never hurt! If you ever try any of these, let me know! I'd love to find out if they're actually good. My friends who I get these recipes from say they're great recipes but you never know!
Parmesan Crusted Tilapia
------------------------------
Breading:
2.5 cups Panko Bread Crumbs
1 cup Parmesean cheese
1/2 TSP Pepper
1/2 TSP Parsley
1/2 TSP Salt
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then coat with the breading mixture and bake or pan fry until done.
Dijon Tilapia
------------------------------
Spice Mix:
1/2 cup Dijon Mustard
1/2 TSP Garlic Powder
1/2 TSP Pepper
1/4 TSP salt
2 TSP Water
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then coat with the mustard mixture and bake or pan fry until done.
Baked Tilapia with Lots of Spice
Katie (Katiedid) from Recipezaar
1 tsp salt
3/4 tsp paprika
3/4 tsp onion powder
3/4 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp basil
3/4 tsp Italian seasoning
4 (4 oz) tilapia fillets
1/2 c breadcrumbs
3 T sliced green onions
1 T dried parsley flakes
1 T olive oil
Preheat oven to 450 degrees. In a small bowl, combine the spices from the salt through the Italian seasoning and set aside. In a shallow container, mix the bread crumbs, dried parsley, and green onions. Measure 4 teaspoons of the spice mix and sprinkle that all over the 4 fish fillets. Add the remaining spice mix to the bread crumbs, mixing well. Add the olive oil to the bread crumb mix, blending it in with your hands. Dredge the fish in the breadcrumbs, coating well. Shake off any excess breadcrumbs. Place the fish on a baking pan that has been sprayed with non-stick spray. Bake for 6 minutes. Turn over and bake for 4 minutes. Turn over again and bake until flaky, about 4 more minutes. Nutritional Info: 202 calories, 6.3 g fat (1.3 sat), 56 mg cholesterol, 742 mg sodium, 11.6 g carbohydrate, 25.1 g protein
Katie's Notes: This tilapia was delicious, spiced, but not too spicy. I will reduce the salt by 1/4 to 1/2 teaspoon next time and may try using finely crushed tortilla chips instead of the breadcrumbs and reduce or eliminate the salt. 5-5-08 I used crushed Tostitos tortilla chips but forgot to reduce the salt. The flavor of the chips worked well with the cumin and other spices and green onions.
Amy
Saturday, July 26, 2008
Barley Vegetable Casserole, Cheddar Baked Chicken
Hi everyone!
Tomorrow we're having chicken and a vegetable casserole. The casserole is packed full of veggies and barley. I love barley! Plus, if you're like me, you have a bag of barley in your pantry and you need a recipe to use it in. This is a good one! For the main dish, we're having Cheddar Baked Chicken minus the cheddar. I'll just leave the cheese out of the bread crumb mixture all together and it will be fine. I love baked chicken this one and it always comes out perfect! Remember, if you have bread crumbs, be storing them in your fridge or freezer to keep them from getting stale!
Barley Vegetable Casserole
Amy – amylz
2/3 cup barley
1 cup onion, chopped
1 cup cauliflower florets, chopped in to 1/4 inch pieces
1 cup mushrooms, chopped
1 cup carrots, finely shredded
2 1/2 cups vegetable stock
1/4 teaspoon garlic powder
Preheat oven to 350 degrees F. Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. Cook 2-3 minutes, stirring frequently, until lightly browned. Transfer to a casserole dish that has been lightly coated with cooking spray. Sauté onions 5 minutes in same skillet, stirring frequently. Combine onions with remaining vegetables and add to casserole. Combine remaining ingredients in a bowl. Mix well and stir into casserole. Season with salt and pepper to taste and mix well. Cover and bake 1 1/4 hours, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 minutes, mix and serve.
Cheddar Baked Chicken
Amy – amylz
All Recipes
Yields: 6 servings
INGREDIENTS:
1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
Amy
Tomorrow we're having chicken and a vegetable casserole. The casserole is packed full of veggies and barley. I love barley! Plus, if you're like me, you have a bag of barley in your pantry and you need a recipe to use it in. This is a good one! For the main dish, we're having Cheddar Baked Chicken minus the cheddar. I'll just leave the cheese out of the bread crumb mixture all together and it will be fine. I love baked chicken this one and it always comes out perfect! Remember, if you have bread crumbs, be storing them in your fridge or freezer to keep them from getting stale!
Barley Vegetable Casserole
Amy – amylz
2/3 cup barley
1 cup onion, chopped
1 cup cauliflower florets, chopped in to 1/4 inch pieces
1 cup mushrooms, chopped
1 cup carrots, finely shredded
2 1/2 cups vegetable stock
1/4 teaspoon garlic powder
Preheat oven to 350 degrees F. Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. Cook 2-3 minutes, stirring frequently, until lightly browned. Transfer to a casserole dish that has been lightly coated with cooking spray. Sauté onions 5 minutes in same skillet, stirring frequently. Combine onions with remaining vegetables and add to casserole. Combine remaining ingredients in a bowl. Mix well and stir into casserole. Season with salt and pepper to taste and mix well. Cover and bake 1 1/4 hours, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 minutes, mix and serve.
Cheddar Baked Chicken
Amy – amylz
All Recipes
Yields: 6 servings
INGREDIENTS:
1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
Amy
Friday, July 25, 2008
Herb and Butter Tilapia
Hi everyone!
Tomorrow is my sister's wedding so no cooking for me! We have a very busy day. The catering is being done by Famous Dave's BBQ so I'll be eating their yummy food! Nathan's sister is doing the wedding cake and I've heard it's a cheesecake. That should be yummy too! Send us some good weather vibes (it's an outdoor wedding) as right now it looks like it's going to rain!
Of course I would never leave you without a recipe though. I'm on a seafood kick lately so here is another tilapia recipe to try:
Herb and Butter Tilapia
------------------------------
Spice Mix:
1/2 TSP Onion Powder
1/2 TSP Garlic Powder
1/2 TSP Basil
1 TSP Parsley
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then sprinkle with the spice mixture and bake or pan fry until done.
Amy
Tomorrow is my sister's wedding so no cooking for me! We have a very busy day. The catering is being done by Famous Dave's BBQ so I'll be eating their yummy food! Nathan's sister is doing the wedding cake and I've heard it's a cheesecake. That should be yummy too! Send us some good weather vibes (it's an outdoor wedding) as right now it looks like it's going to rain!
Of course I would never leave you without a recipe though. I'm on a seafood kick lately so here is another tilapia recipe to try:
Herb and Butter Tilapia
------------------------------
Spice Mix:
1/2 TSP Onion Powder
1/2 TSP Garlic Powder
1/2 TSP Basil
1 TSP Parsley
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then sprinkle with the spice mixture and bake or pan fry until done.
Amy
Thursday, July 24, 2008
Schnitzel and Veggies, Pumpkin Supreme
Hi everyone!
Tomorrow we are having Schnitzel and Veggies. This is another Rachael Ray recipe and it's basically some veggies and pork loin. I think I'm going to use some boneless pork chops for this since I have some in the freezer that I need to use up. Just make sure if you do that that you cut them in half so they're about the same size as a sliced tenderloin. And since it's Friday, I'm making Pumpkin Supreme. Just use can pumpkin for this and everything else you should have. I will leave the nuts off of course!
Schnitzel and Veggies
Amy - amylz 4 Servings
From Every Day with Rachael Ray
1 cup bread crumbs
1/2 cup finely grated parmesan cheese
Salt and pepper
2 large eggs
One 1-pound pork tenderloin, cut into 8 even pieces and pounded
1/2 cup extra-virgin olive oil
2 zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
2 cloves garlic, smashed and peeled
1 large tomato, cut into 1/2-inch pieces
1 lemon, cut into wedges
1. Preheat the oven to 250°. In a wide shallow bowl, combine the bread crumbs, parmesan and 2 pinches each salt and pepper; set aside. In another shallow bowl, beat the eggs. Turn each piece of pork in the crumbs to coat well, then coat with the eggs and again with the crumbs; transfer to a plate.
2. In a large skillet, heat 1/4 cup olive oil over medium heat. Add 4 pork cutlets and cook until golden brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 2 more tablespoons olive oil and the remaining cutlets.
3. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until warmed through, about 1 minute. Season with salt and pepper.
4. Serve 2 pork cutlets per person with the zucchini and lemon wedges.
Pumpkin Supreme
Sandy~~*~Sandy~*~
1 3/4 cup graham cracker crumbs (about 25 squares) (used reduced fat)
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 8-ounce package cream cheese, softened (used light)
2 eggs, beaten
3/4 cup sugar
2 3 3/4-ounce packages vanilla instant pudding mix (used cheesecake flavor)
1 cup milk
2 cups cooked, mashed pumpkin (sub’d 1 16-oz can)
ground cinnamon to taste
ground nutmeg to taste
1 12-ounce container frozen whipped cream, thawed, divided (used light)
1/2 cup chopped pecans (toasted on stove)
Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and melted butter. Press into a 9x13x2-inch baking dish. Set aside. Combine cream cheese, eggs, and sugar. Beat until fluffy. Spread over crust. Bake for 20 minutes. Cool. (I baked closer to 40 minutes, until center was set) Combine pudding mix and milk. Beat 2 minutes at medium speed of electric mixer. Add pumpkin, cinnamon, and nutmeg. Mix well. Stir in half of non-dairy whipped topping. Spread over cooled cream cheese layer. Cover with remaining non-dairy whipped topping. Sprinkle with nuts. Refrigerate.
Yield: 15 servings
Amy
Tomorrow we are having Schnitzel and Veggies. This is another Rachael Ray recipe and it's basically some veggies and pork loin. I think I'm going to use some boneless pork chops for this since I have some in the freezer that I need to use up. Just make sure if you do that that you cut them in half so they're about the same size as a sliced tenderloin. And since it's Friday, I'm making Pumpkin Supreme. Just use can pumpkin for this and everything else you should have. I will leave the nuts off of course!
Schnitzel and Veggies
Amy - amylz 4 Servings
From Every Day with Rachael Ray
1 cup bread crumbs
1/2 cup finely grated parmesan cheese
Salt and pepper
2 large eggs
One 1-pound pork tenderloin, cut into 8 even pieces and pounded
1/2 cup extra-virgin olive oil
2 zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
2 cloves garlic, smashed and peeled
1 large tomato, cut into 1/2-inch pieces
1 lemon, cut into wedges
1. Preheat the oven to 250°. In a wide shallow bowl, combine the bread crumbs, parmesan and 2 pinches each salt and pepper; set aside. In another shallow bowl, beat the eggs. Turn each piece of pork in the crumbs to coat well, then coat with the eggs and again with the crumbs; transfer to a plate.
2. In a large skillet, heat 1/4 cup olive oil over medium heat. Add 4 pork cutlets and cook until golden brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 2 more tablespoons olive oil and the remaining cutlets.
3. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until warmed through, about 1 minute. Season with salt and pepper.
4. Serve 2 pork cutlets per person with the zucchini and lemon wedges.
Pumpkin Supreme
Sandy~~*~Sandy~*~
1 3/4 cup graham cracker crumbs (about 25 squares) (used reduced fat)
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 8-ounce package cream cheese, softened (used light)
2 eggs, beaten
3/4 cup sugar
2 3 3/4-ounce packages vanilla instant pudding mix (used cheesecake flavor)
1 cup milk
2 cups cooked, mashed pumpkin (sub’d 1 16-oz can)
ground cinnamon to taste
ground nutmeg to taste
1 12-ounce container frozen whipped cream, thawed, divided (used light)
1/2 cup chopped pecans (toasted on stove)
Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and melted butter. Press into a 9x13x2-inch baking dish. Set aside. Combine cream cheese, eggs, and sugar. Beat until fluffy. Spread over crust. Bake for 20 minutes. Cool. (I baked closer to 40 minutes, until center was set) Combine pudding mix and milk. Beat 2 minutes at medium speed of electric mixer. Add pumpkin, cinnamon, and nutmeg. Mix well. Stir in half of non-dairy whipped topping. Spread over cooled cream cheese layer. Cover with remaining non-dairy whipped topping. Sprinkle with nuts. Refrigerate.
Yield: 15 servings
Amy
Wednesday, July 23, 2008
Garlic Butter Tilapia
Hi everyone!
We are coming home from our trip tomorrow and heading straight to the rehearsal dinner for my sister's wedding. We'll be tired and dirty but we'll be there. We should be pulling in with the trailer right when it's time to rehearse. We're having dinner at a Mongolian Grill (I love those places) so no cooking for me!
I'll leave you all with a recipe for Garlic Butter Tilapia! I've heard this is really good!
Garlic Butter Tilapia
-------------------------------
Spice Mix:
2 TSP Garlic Powder
1/4 tsp pepper
1/4 tsp salt
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then sprinkle with the spice mixture and bake or pan fry (with a little butter/oil to coat pan) until done.
Amy
We are coming home from our trip tomorrow and heading straight to the rehearsal dinner for my sister's wedding. We'll be tired and dirty but we'll be there. We should be pulling in with the trailer right when it's time to rehearse. We're having dinner at a Mongolian Grill (I love those places) so no cooking for me!
I'll leave you all with a recipe for Garlic Butter Tilapia! I've heard this is really good!
Garlic Butter Tilapia
-------------------------------
Spice Mix:
2 TSP Garlic Powder
1/4 tsp pepper
1/4 tsp salt
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then sprinkle with the spice mixture and bake or pan fry (with a little butter/oil to coat pan) until done.
Amy
Tuesday, July 22, 2008
Denver Omelet, Quick & Easy Beef Stroganoff
Hi everyone!
Tomorrow we're having Denver Omlets for breakfast. My husband loves these and these are easy to throw together when you're camping! A true Denver omlet never has cheese so it's perfect for my family! The recipe is for 1 omelet so adjust as needed. For dinner, we're having Quick & Easy Beef Stroganoff. We're still camping so we love things that are quick and easy. This recipe calls for cubed steak so don't use ground beef. My husband loves stroganoff with the steak rather than ground meat. You just mix it all and serve over noodles. This is all we're going to have tomorrow as I'm sure they'll want Smores later!
Denver Omelet
Amy - amylz
Makes:1 serving
2 teaspoons butter or margarine
2 tablespoons chopped fully cooked ham
1 tablespoon finely chopped bell pepper
1 tablespoon finely chopped onion
2 eggs, beaten
1. Heat butter in 8-inch omelet pan or skillet over medium-high heat just until butter begins to brown. As butter melts, tilt pan to coat bottom. Cook ham, bell pepper and onion in butter 2 minutes, stirring frequently.
2. Quickly pour eggs into pan. While sliding pan back and forth rapidly over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook—omelet will continue to cook after folding.)
3. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of pan.) Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary.
Quick & Easy Beef Stroganoff
OP?????
1 lb beef (sirloin) cut into cubes
2/3 Cup water
1 4oz Can of mushrooms, including liquid (mushrooms are optional)
1 Envelope onion soup mix
1 Cup sour cream
2 Tablespoons flour
Cooked egg noodles (5 cups before cooked)
Butter or margarine
Melt about 1-2 Tablespoons butter in a pan and brown the beef in it. Add the water and mushrooms. Stir in the onion soup mix and heat to boiling. Blend sour cream and flour and add to mixture. Cook and stir until the mixture thickens. Serve over hot noodles.
Amy
Tomorrow we're having Denver Omlets for breakfast. My husband loves these and these are easy to throw together when you're camping! A true Denver omlet never has cheese so it's perfect for my family! The recipe is for 1 omelet so adjust as needed. For dinner, we're having Quick & Easy Beef Stroganoff. We're still camping so we love things that are quick and easy. This recipe calls for cubed steak so don't use ground beef. My husband loves stroganoff with the steak rather than ground meat. You just mix it all and serve over noodles. This is all we're going to have tomorrow as I'm sure they'll want Smores later!
Denver Omelet
Amy - amylz
Makes:1 serving
2 teaspoons butter or margarine
2 tablespoons chopped fully cooked ham
1 tablespoon finely chopped bell pepper
1 tablespoon finely chopped onion
2 eggs, beaten
1. Heat butter in 8-inch omelet pan or skillet over medium-high heat just until butter begins to brown. As butter melts, tilt pan to coat bottom. Cook ham, bell pepper and onion in butter 2 minutes, stirring frequently.
2. Quickly pour eggs into pan. While sliding pan back and forth rapidly over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook—omelet will continue to cook after folding.)
3. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of pan.) Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary.
Quick & Easy Beef Stroganoff
OP?????
1 lb beef (sirloin) cut into cubes
2/3 Cup water
1 4oz Can of mushrooms, including liquid (mushrooms are optional)
1 Envelope onion soup mix
1 Cup sour cream
2 Tablespoons flour
Cooked egg noodles (5 cups before cooked)
Butter or margarine
Melt about 1-2 Tablespoons butter in a pan and brown the beef in it. Add the water and mushrooms. Stir in the onion soup mix and heat to boiling. Blend sour cream and flour and add to mixture. Cook and stir until the mixture thickens. Serve over hot noodles.
Amy
Monday, July 21, 2008
Apple Cinnamon Pancakes, Miami South Beach Burger, Pasta Salad with Blue Cheese, Walnuts and Arugula
Hi everyone!
We're still camping but thanks to technology, I was able to leave you an entry for each day! Tomorrow for breakfast, we're having Apple Cinnamon Pancakes and bacon. These are basically pancakes with applesauce and cinnamon in it. For dinner, we're having burgers! My husband will be thrilled as he asks for burgers almost every day! The recipe I'm using is for Miami South Beach Burgers. These are basically burgers with jerk seasoning. I'll probably just make mine that way and let my 3 guys have regular burgers. They'll like that! I'm looking forward to the spicy burger though! I love spicy food! On the side, I'm making a pasta salad with blue cheese, walnuts and arugula. Well, I'll only put walnuts and blue cheese on mine but I'll do all the other ingredients for everyone else! This is also a WW recipe for 5 points a serving for those who do WW. I love salads like this! In our store, you can only get arugula over by the fresh herbs. They don't have it in big bunches. So, just sprinkle it in, don't worry about blanching it.
Apple Cinnamon Pancakes
Cindy ( mommy_of_love1)
1egg, slightly beaten
1/2 C unsweetened apple sauce
1 Tbs sugar
couple shakes of cinnamon
pinch of salt
1C flour
2 tsp baking powder
1/4- 1/2C milk
In a large bowl, mix egg, apple sauce, cinnamon, sugar and salt until well combined. Add flour, baking powder and 1/4 cup of milk. Mix until most lumps are gone, adding more milk if needed. Let sit 5 minutes, while griddle preheats to Med heat. Spoon onto griddle and cook until bubbles form. Flip and cook a few minutes on 2nd side. Serve with favorite syrup
Miami South Beach Burger
Amy – amylz
1 pound lean ground beef
Lettuce
1 teaspoon jerk seasoning mix
Red, green and yellow bell pepper rings
Sandwich buns
Heinz Ketchup
Mix together ground beef and seasoning mix; form into 4 patties. Grill to desired doneness. Serve burgers in buns with lettuce, pepper rings and Heinz Ketchup on top. Garnish with plantain or sweet potato chips, if desired.
Pasta Salad with Blue Cheese, Walnuts and Arugula
Amy – amylz – WW Website
POINTS® Value: 5
Servings: 4
Ingredients
•2 Tbsp chopped walnuts, coarsely chopped
•1/2 tsp table salt
•6 oz uncooked bow ties, also called farfalle
•2 cup arugula, baby leaves, stems removed
•2 Tbsp chives, fresh, minced
•1 cup grape tomatoes, halved
•1 Tbsp white wine vinegar
•1 Tbsp olive oil, extra-virgin
•1/4 tsp table salt
•1/4 tsp black pepper
•3 Tbsp blue cheese, crumbled
Instructions
•Place walnuts in a small, heavy-bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.
•Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 tablespoon of pasta cooking water and save for step 3. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
•Stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese. Yields about 1 1/4 cups per serving.
Notes - If you're using mature arugula leaves, chop and add them to the pasta for 1 to 2 minutes at the end of cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.
Amy
We're still camping but thanks to technology, I was able to leave you an entry for each day! Tomorrow for breakfast, we're having Apple Cinnamon Pancakes and bacon. These are basically pancakes with applesauce and cinnamon in it. For dinner, we're having burgers! My husband will be thrilled as he asks for burgers almost every day! The recipe I'm using is for Miami South Beach Burgers. These are basically burgers with jerk seasoning. I'll probably just make mine that way and let my 3 guys have regular burgers. They'll like that! I'm looking forward to the spicy burger though! I love spicy food! On the side, I'm making a pasta salad with blue cheese, walnuts and arugula. Well, I'll only put walnuts and blue cheese on mine but I'll do all the other ingredients for everyone else! This is also a WW recipe for 5 points a serving for those who do WW. I love salads like this! In our store, you can only get arugula over by the fresh herbs. They don't have it in big bunches. So, just sprinkle it in, don't worry about blanching it.
Apple Cinnamon Pancakes
Cindy ( mommy_of_love1)
1egg, slightly beaten
1/2 C unsweetened apple sauce
1 Tbs sugar
couple shakes of cinnamon
pinch of salt
1C flour
2 tsp baking powder
1/4- 1/2C milk
In a large bowl, mix egg, apple sauce, cinnamon, sugar and salt until well combined. Add flour, baking powder and 1/4 cup of milk. Mix until most lumps are gone, adding more milk if needed. Let sit 5 minutes, while griddle preheats to Med heat. Spoon onto griddle and cook until bubbles form. Flip and cook a few minutes on 2nd side. Serve with favorite syrup
Miami South Beach Burger
Amy – amylz
1 pound lean ground beef
Lettuce
1 teaspoon jerk seasoning mix
Red, green and yellow bell pepper rings
Sandwich buns
Heinz Ketchup
Mix together ground beef and seasoning mix; form into 4 patties. Grill to desired doneness. Serve burgers in buns with lettuce, pepper rings and Heinz Ketchup on top. Garnish with plantain or sweet potato chips, if desired.
Pasta Salad with Blue Cheese, Walnuts and Arugula
Amy – amylz – WW Website
POINTS® Value: 5
Servings: 4
Ingredients
•2 Tbsp chopped walnuts, coarsely chopped
•1/2 tsp table salt
•6 oz uncooked bow ties, also called farfalle
•2 cup arugula, baby leaves, stems removed
•2 Tbsp chives, fresh, minced
•1 cup grape tomatoes, halved
•1 Tbsp white wine vinegar
•1 Tbsp olive oil, extra-virgin
•1/4 tsp table salt
•1/4 tsp black pepper
•3 Tbsp blue cheese, crumbled
Instructions
•Place walnuts in a small, heavy-bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.
•Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 tablespoon of pasta cooking water and save for step 3. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
•Stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese. Yields about 1 1/4 cups per serving.
Notes - If you're using mature arugula leaves, chop and add them to the pasta for 1 to 2 minutes at the end of cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.
Amy
Sunday, July 20, 2008
Manny's Manly Meat Sauce
Hi everyone!
We are leaving for a camping trip to the ocean tomorrow. It looks like we won't get any rain so that's a good thing! For our first night, we're having spaghetti. I'm using a Rachael Ray recipe called Manny's Manly Meat Sauce. You can use any noodles with this (the recipe calls for Penne). When we camp, we like to be simple so this is all we're having! My boys will love it though! Btw, if you don't like portabelo mushrooms, just use any mushrooms you like. I would think one portabelo would be equal to a big handful of regular mushrooms. Just make sure you chop them up some!
Manny's Manly Meat Sauce
Amy - amylz
Recipe courtesy Rachael Ray
1 tablespoon extra-virgin olive oil, 1 turn around the pan in a slow stream
1/2 teaspoon crushed red pepper flakes
1 pound ground sirloin (90 percent lean ground beef)
1 small onion, chopped
4 cloves garlic, crushed under the flat of your knife with the heal if your hand
1 /2 teaspoon allspice, a sprinkle or 2 pinches (secret ingredient)
Coarse salt and black pepper
1 medium portobello mushroom cap, finely chopped
1 /2 cup (a couple of glugs) red wine
3 /4 cup beef broth or stock, see cook's notes
1 (28 to 32 ounce) can crushed tomatoes, see cook's notes
A handful chopped flat-leaf parsley
1 pound rigatoni, cooked to al dente
Parmesan or Romano, grated, for garnish
Warm crusty bread, as an accompaniment
Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.
Amy
We are leaving for a camping trip to the ocean tomorrow. It looks like we won't get any rain so that's a good thing! For our first night, we're having spaghetti. I'm using a Rachael Ray recipe called Manny's Manly Meat Sauce. You can use any noodles with this (the recipe calls for Penne). When we camp, we like to be simple so this is all we're having! My boys will love it though! Btw, if you don't like portabelo mushrooms, just use any mushrooms you like. I would think one portabelo would be equal to a big handful of regular mushrooms. Just make sure you chop them up some!
Manny's Manly Meat Sauce
Amy - amylz
Recipe courtesy Rachael Ray
1 tablespoon extra-virgin olive oil, 1 turn around the pan in a slow stream
1/2 teaspoon crushed red pepper flakes
1 pound ground sirloin (90 percent lean ground beef)
1 small onion, chopped
4 cloves garlic, crushed under the flat of your knife with the heal if your hand
1 /2 teaspoon allspice, a sprinkle or 2 pinches (secret ingredient)
Coarse salt and black pepper
1 medium portobello mushroom cap, finely chopped
1 /2 cup (a couple of glugs) red wine
3 /4 cup beef broth or stock, see cook's notes
1 (28 to 32 ounce) can crushed tomatoes, see cook's notes
A handful chopped flat-leaf parsley
1 pound rigatoni, cooked to al dente
Parmesan or Romano, grated, for garnish
Warm crusty bread, as an accompaniment
Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.
Amy
Saturday, July 19, 2008
London Broil II, Garlic Potatoes Gratin
Hi everyone! I hope you're all enjoying your weekend!
Tomorrow we're having London Broil. It's really just a marinated flank steak cooked on the grill. If you want to make this but Flank Steak isn't on sale, use any steak. The point of this recipe is really the marinade! Just make sure you marinate it over night or at least 5-6 hours! On the side we're having Garlic Potatoes Gratin. This recipe calls for Gouda (which I love) but feel free to use any cheese you want. Oddly, my husband will eat Au Gratin potatoes with cheese so I take advantage of that. You can use half & half if heavy cream freaks you out. This is really easy to make and tastes yummy!
London Broil II
(JoAnn via Allrecipes)
Original recipe yield: 8 servings
•1 clove garlic, minced
•1 teaspoon salt
•3 tablespoons soy sauce
•1 tablespoon ketchup
•1 tablespoon vegetable oil
•1/2 teaspoon ground black pepper
•1/2 teaspoon dried oregano
•4 pounds flank steak
1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
3. Preheat an outdoor grill for high heat, and lightly oil grate.
Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.
Garlic Potatoes Gratin
Amy – amylz
All Recipes Yields: 8 servings
3 pounds red potatoes, peeled and sliced
6 ounces Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
3. Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
4. Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
5. Bake in preheated oven for 75 minutes. Serve immediately.
Amy
Tomorrow we're having London Broil. It's really just a marinated flank steak cooked on the grill. If you want to make this but Flank Steak isn't on sale, use any steak. The point of this recipe is really the marinade! Just make sure you marinate it over night or at least 5-6 hours! On the side we're having Garlic Potatoes Gratin. This recipe calls for Gouda (which I love) but feel free to use any cheese you want. Oddly, my husband will eat Au Gratin potatoes with cheese so I take advantage of that. You can use half & half if heavy cream freaks you out. This is really easy to make and tastes yummy!
London Broil II
(JoAnn via Allrecipes)
Original recipe yield: 8 servings
•1 clove garlic, minced
•1 teaspoon salt
•3 tablespoons soy sauce
•1 tablespoon ketchup
•1 tablespoon vegetable oil
•1/2 teaspoon ground black pepper
•1/2 teaspoon dried oregano
•4 pounds flank steak
1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
3. Preheat an outdoor grill for high heat, and lightly oil grate.
Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.
Garlic Potatoes Gratin
Amy – amylz
All Recipes Yields: 8 servings
3 pounds red potatoes, peeled and sliced
6 ounces Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
3. Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
4. Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
5. Bake in preheated oven for 75 minutes. Serve immediately.
Amy
Friday, July 18, 2008
Strawberries 'n' Cream Trifle, Perfect Apple Pie
Hi everyone!
We're having dinner with some friends Saturday night and I'm bringing dessert. There's about 14 people coming plus the kids so I thought I would make a couple different things. First I'm going with a Strawberries N Cream Trifle. These are so pretty in the summer and so easy to throw together! Then I'm making an Apple Pie. I'm just using the Pillsbury recipe so you can't mess it up. I'll use fresh apples but you can always use a can of apple pie filling when you're in a real hurry!
Strawberries 'n' Cream Trifle
Katie (Katiedid)
1/2 cup sweetened condensed milk
1-1/2 cups cold water
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed
1 prepared angel food cake (9-ounce round)
4 cups sliced fresh strawberries
3 whole fresh strawberries
Directions:
In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.
Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries. Yield: 12 servings.
Katie's Notes: I used sugar-free cheesecake pudding and fat-free cool whip.
Perfect Apple Pie
(amylz – Pillsbury Email)
Prep Time: 30 min ; Start to Finish: 3 hr
Ingredients:
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling*
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Preparation Directions:
1 . Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2 . In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3 . Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
8 servings
*Two cans (21 oz each) apple pie filling can be substituted for the filling.
Caramel-Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
Amy
We're having dinner with some friends Saturday night and I'm bringing dessert. There's about 14 people coming plus the kids so I thought I would make a couple different things. First I'm going with a Strawberries N Cream Trifle. These are so pretty in the summer and so easy to throw together! Then I'm making an Apple Pie. I'm just using the Pillsbury recipe so you can't mess it up. I'll use fresh apples but you can always use a can of apple pie filling when you're in a real hurry!
Strawberries 'n' Cream Trifle
Katie (Katiedid)
1/2 cup sweetened condensed milk
1-1/2 cups cold water
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed
1 prepared angel food cake (9-ounce round)
4 cups sliced fresh strawberries
3 whole fresh strawberries
Directions:
In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.
Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries. Yield: 12 servings.
Katie's Notes: I used sugar-free cheesecake pudding and fat-free cool whip.
Perfect Apple Pie
(amylz – Pillsbury Email)
Prep Time: 30 min ; Start to Finish: 3 hr
Ingredients:
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling*
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Preparation Directions:
1 . Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2 . In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3 . Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
8 servings
*Two cans (21 oz each) apple pie filling can be substituted for the filling.
Caramel-Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
Amy
Thursday, July 17, 2008
Buffalo Turkey Burgers With Blue Cheese Gravy & Chili Fries, Autumn Fruit Salad, Luscious Lemon Cake
Hi everyone!
Tomorrow we're having Buffalo Turkey Burgers. This is a Rachael Ray recipe so it's a little out there but I like that. First of all, I'm going to make the fries just as written. My family will love these. I will also make the burgers as written except I might leave the hot sauce out. I think the Steak Seasoning will add enough heat so the hot sauce won't be needed. No one will eat the gravy but me so I'll decide while I'm cooking if I want to make a little for myself! Then I'm making a fruit salad. This is very easy, you just mix the fruit with some vanilla yogurt! Since it's Friday, I'm making a Lemon Cake for dessert!
Buffalo Turkey Burgers With Blue Cheese Gravy & Chili Fries
Megan~ethansmommy62007
via Rachael Ray
4 big Idaho potatoes, cut into wedges
4 tablespoons extra-virgin olive oil (EVOO), divided
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
2 pounds lean ground turkey breast
A palmful grill seasoning
1/4 cup hot sauce
1/4 cup (about a palmful) chives plus extra for garnish, chopped
1/4 cup (about a handful) parsley, chopped
2 cloves garlic, grated
3 tablespoons butter
3 tablespoons flour
3 cups milk
1 cup blue cheese
3 carrots, peeled and cut into sticks
3 stalks of celery, cut into sticks
4 Kaiser rolls or 4 thick slices rye bread (i used kaiser from walmarts bakery)
Preheat oven to 450ºF. Place quartered potato wedges on a baking sheet and drizzle with EVOO, chili powder, cumin, cayenne pepper, salt and freshly ground black pepper. Toss to coat. Transfer to oven and roast 40-45 minutes, until crispy and cooked through. In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley, garlic, salt and freshly ground black pepper. Form 4 large patties. Heat a large skillet over medium-high heat with two tablespoons EVOO, 2 turns around the pan. Sauté the burgers about 5 minutes on each side, until cooked through. In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the cheese into the sauce in a figure-eight motion. To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve potato wedges, celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside.
Autumn Fruit Salad
Amy (ajays)
2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers — toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider
Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2? thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.
Luscious Lemon Cake
Amy - amylz
101 Things to Do With a Cake Mix
1 Yellow Cake Mix
1 small box lemon or vanilla instant pudding
1 tsp lemon extract
3/4 cup water
1/2 cup vegetable oil
1/4 cup applesauce
4 eggs
1 cup powdered sugar
1/3 cup orange juice
Preheat oven to 350. In a large bowl, mix together cake mix, pudding mix, lemon extract, water, oil and applesauce. Beat until smooth. Add eggs, one at a time, beating well after each addition. Beat on high 8 minutes. Pour batter into a greased tube or bundt pan. Bake 50 minutes or until toothpick inserted in center of cake comes out clean. Invert hot cake onto a serving plate. Combine powdered sugar and orange juice. Drizzle glaze over cake!
Amy
Tomorrow we're having Buffalo Turkey Burgers. This is a Rachael Ray recipe so it's a little out there but I like that. First of all, I'm going to make the fries just as written. My family will love these. I will also make the burgers as written except I might leave the hot sauce out. I think the Steak Seasoning will add enough heat so the hot sauce won't be needed. No one will eat the gravy but me so I'll decide while I'm cooking if I want to make a little for myself! Then I'm making a fruit salad. This is very easy, you just mix the fruit with some vanilla yogurt! Since it's Friday, I'm making a Lemon Cake for dessert!
Buffalo Turkey Burgers With Blue Cheese Gravy & Chili Fries
Megan~ethansmommy62007
via Rachael Ray
4 big Idaho potatoes, cut into wedges
4 tablespoons extra-virgin olive oil (EVOO), divided
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
2 pounds lean ground turkey breast
A palmful grill seasoning
1/4 cup hot sauce
1/4 cup (about a palmful) chives plus extra for garnish, chopped
1/4 cup (about a handful) parsley, chopped
2 cloves garlic, grated
3 tablespoons butter
3 tablespoons flour
3 cups milk
1 cup blue cheese
3 carrots, peeled and cut into sticks
3 stalks of celery, cut into sticks
4 Kaiser rolls or 4 thick slices rye bread (i used kaiser from walmarts bakery)
Preheat oven to 450ºF. Place quartered potato wedges on a baking sheet and drizzle with EVOO, chili powder, cumin, cayenne pepper, salt and freshly ground black pepper. Toss to coat. Transfer to oven and roast 40-45 minutes, until crispy and cooked through. In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley, garlic, salt and freshly ground black pepper. Form 4 large patties. Heat a large skillet over medium-high heat with two tablespoons EVOO, 2 turns around the pan. Sauté the burgers about 5 minutes on each side, until cooked through. In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the cheese into the sauce in a figure-eight motion. To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve potato wedges, celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside.
Autumn Fruit Salad
Amy (ajays)
2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers — toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider
Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2? thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.
Luscious Lemon Cake
Amy - amylz
101 Things to Do With a Cake Mix
1 Yellow Cake Mix
1 small box lemon or vanilla instant pudding
1 tsp lemon extract
3/4 cup water
1/2 cup vegetable oil
1/4 cup applesauce
4 eggs
1 cup powdered sugar
1/3 cup orange juice
Preheat oven to 350. In a large bowl, mix together cake mix, pudding mix, lemon extract, water, oil and applesauce. Beat until smooth. Add eggs, one at a time, beating well after each addition. Beat on high 8 minutes. Pour batter into a greased tube or bundt pan. Bake 50 minutes or until toothpick inserted in center of cake comes out clean. Invert hot cake onto a serving plate. Combine powdered sugar and orange juice. Drizzle glaze over cake!
Amy
Wednesday, July 16, 2008
Citrus Chicken and Rice
Hi everyone! I am so exhausted and so are my kids. This week is wiping us out. I've had to wake the kids up to leave every day this week so tonight I'm putting them to bed at 7 PM (I'm sure kicking and screaming) and I'm going to bed myself!
Tomorrow is grocery shopping day and sadly, there is nothing to be excited about with sales. QFC does have eggs at BOGO and that's a good deal and peaches are $1 a pound at Safeway but that's about it. For dinner we're having Citrus Chicken and Rice. The recipe does call for uncooked rice and they mean regular rice, not Minute Rice. Now remember, whenever you're cooking chicken (baking, frying, grilling) you want all your chicken pieces to be the same size. Make sure that the pieces themselves are even too. You don't want one end really thin and one end thick. Just put a piece of plastic wrap or wax paper over each breast and pound them out to even size. You can use anything to pound. A rolling pin works great! This recipe is very easy and perfect for a warm summer night!
Citrus Chicken and Rice
OP?
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (14 1/2 ounces) chicken broth ( 1 3/4 cups)
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain rice
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
Orange slices for garnish
In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside. Stir in broth, orange juice and onion. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 10 minutes. Return chicken to pan. Cover and cook 10 minutes more or until rice is done and most of liquid is absorbed. Remove chicken to platter. Stir parsley into rice mixture. Garnish with orange slices.
Amy
Tomorrow is grocery shopping day and sadly, there is nothing to be excited about with sales. QFC does have eggs at BOGO and that's a good deal and peaches are $1 a pound at Safeway but that's about it. For dinner we're having Citrus Chicken and Rice. The recipe does call for uncooked rice and they mean regular rice, not Minute Rice. Now remember, whenever you're cooking chicken (baking, frying, grilling) you want all your chicken pieces to be the same size. Make sure that the pieces themselves are even too. You don't want one end really thin and one end thick. Just put a piece of plastic wrap or wax paper over each breast and pound them out to even size. You can use anything to pound. A rolling pin works great! This recipe is very easy and perfect for a warm summer night!
Citrus Chicken and Rice
OP?
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (14 1/2 ounces) chicken broth ( 1 3/4 cups)
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain rice
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
Orange slices for garnish
In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside. Stir in broth, orange juice and onion. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 10 minutes. Return chicken to pan. Cover and cook 10 minutes more or until rice is done and most of liquid is absorbed. Remove chicken to platter. Stir parsley into rice mixture. Garnish with orange slices.
Amy
Tuesday, July 15, 2008
4-CHEESE PENNE PASTA CASSEROLE, Crab Cakes with Roasted Vegetables and Tangy Butter Sauce
Hi everyone!
Tomorrow John will be at a work dinner so I'm making something he would never eat! We're having 4-Cheese Penne Pasta Casserole. I think Jackson will have a fit but I'll deal with that. This is so quick and easy. I would think most families would really enjoy this. It's my non cheese eating family that won't go for this kind of stuff. Without the cheese, this would just be meat and noodles, who wants to eat that?
4-CHEESE PENNE PASTA CASSEROLE
(luckymommyto2boys ~ Amy)
6 oz penne or other tube pasta
¾ lb ground beef
1 (14.5-oz) can chunky pasta style stewed tomatoes
1 cup sliced green onions
1 (3-oz) pkg cream cheese
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
½ shredded sharp cheddar cheese
Cook pasta as package directs; drain. In skillet, brown meat. Salt and pepper to taste; drain. Add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese.
Yield: 4-6 servings
I've included a recipe today for crab cakes. I've obviously never tried them but I've heard they're really good if you like this sort of thing!
Crab Cakes with Roasted Vegetables and Tangy Butter Sauce
Katie (Katiedid) from Cooking Light
Crab cakes:
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
3 tablespoons light mayonnaise
2 teaspoons Dijon mustard
3/4 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 cups panko (Japanese breadcrumbs), divided
1 tablespoon olive oil, divided
Cooking spray
Vegetables:
21 baby carrots (about 12 ounces)
5 small red potatoes, quartered (about 8 ounces)
4 medium shallots, halved lengthwise
1/8 teaspoon salt
8 ounces haricots verts, trimmed
Sauce:
2/3 cup fat-free, less-sodium chicken broth
3 tablespoons chopped shallots
2 tablespoons white wine vinegar
2 1/2 tablespoons butter
1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
4. Preheat oven to 450°.
5. To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.
6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.
Yield: 4 servings (serving size: 2 crab cakes, about 1 cup vegetables, and about 1 1/2 tablespoons sauce)
Nutritional Information: CALORIES 443(34% from fat); FAT 16.7g (sat 5.6g,mono 5.2g,poly 2.9g); PROTEIN 32.8g; CHOLESTEROL 103mg; CALCIUM 163mg; SODIUM 969mg; FIBER 7g; IRON 2mg; CARBOHYDRATE 42g
Amy
Tomorrow John will be at a work dinner so I'm making something he would never eat! We're having 4-Cheese Penne Pasta Casserole. I think Jackson will have a fit but I'll deal with that. This is so quick and easy. I would think most families would really enjoy this. It's my non cheese eating family that won't go for this kind of stuff. Without the cheese, this would just be meat and noodles, who wants to eat that?
4-CHEESE PENNE PASTA CASSEROLE
(luckymommyto2boys ~ Amy)
6 oz penne or other tube pasta
¾ lb ground beef
1 (14.5-oz) can chunky pasta style stewed tomatoes
1 cup sliced green onions
1 (3-oz) pkg cream cheese
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
½ shredded sharp cheddar cheese
Cook pasta as package directs; drain. In skillet, brown meat. Salt and pepper to taste; drain. Add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese.
Yield: 4-6 servings
I've included a recipe today for crab cakes. I've obviously never tried them but I've heard they're really good if you like this sort of thing!
Crab Cakes with Roasted Vegetables and Tangy Butter Sauce
Katie (Katiedid) from Cooking Light
Crab cakes:
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
3 tablespoons light mayonnaise
2 teaspoons Dijon mustard
3/4 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 cups panko (Japanese breadcrumbs), divided
1 tablespoon olive oil, divided
Cooking spray
Vegetables:
21 baby carrots (about 12 ounces)
5 small red potatoes, quartered (about 8 ounces)
4 medium shallots, halved lengthwise
1/8 teaspoon salt
8 ounces haricots verts, trimmed
Sauce:
2/3 cup fat-free, less-sodium chicken broth
3 tablespoons chopped shallots
2 tablespoons white wine vinegar
2 1/2 tablespoons butter
1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
4. Preheat oven to 450°.
5. To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.
6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.
Yield: 4 servings (serving size: 2 crab cakes, about 1 cup vegetables, and about 1 1/2 tablespoons sauce)
Nutritional Information: CALORIES 443(34% from fat); FAT 16.7g (sat 5.6g,mono 5.2g,poly 2.9g); PROTEIN 32.8g; CHOLESTEROL 103mg; CALCIUM 163mg; SODIUM 969mg; FIBER 7g; IRON 2mg; CARBOHYDRATE 42g
Amy
Monday, July 14, 2008
Mile-High Lasagna, Easy Summer Vegetable Salad
Hi everyone!
Tomorrow we're having lasagna! I haven't made a lasagna in years, no joke! This one is my friend Sandy's recipe who lives in Colorado and she always gets rave reviews from this recipe. Now, keep in mind, my picky family won't eat ricotta or cottage cheese so I'll be leaving that layer out of the lasagna. Sometimes they can be so annoying with their weird eating habits! Anyway, you can get Italian bulk sausage at the super market now so buy that instead of links so you don't need to remove any casings. I think even a spicy Italian would be yummy! I know a lot of people are using those no boil lasagna noodles these days too so I might give them a try. I've actually never cooked with them. Now, my crazy husband does like the mozzarella cheese on the top of lasagna so I'll do that cheese. I know Jackson won't eat it but I'll pick it off of his serving. On the side, I'm making an Easy Summer Vegetable Salad. This is basically vegetables with dressing. I'm going to use Italian Dressing and I'll leave the feta out completely (I might sprinkle some on mine). Use whatever veggies you like.
Mile-High Lasagna
~*~Sandy~*~
1/2 pound Italian sausage, removed from casings
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg
9 lasagna noodles (sub no-boil noodles)
1 pound shredded mozzarella cheese
1. In a large skillet over medium heat, cook sausage and onion until brown. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside. (Or just stir together)
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. (Use no-boil noodles)
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Easy Summer Vegetable Salad
Amy - amylz
Servings: 4-6
Preparation Time: 20 Minutes
1 red bell pepper cut into 3/4-inch pieces;
1 yellow bell pepper cut into 3/4 -inch pieces;
1 green pepper cut into 3/4-inch pieces;
1 red onion cut into 1/2-inch pieces;
1 cup red cherry tomatoes cut in half;
1 cup orange cherry tomatoes cut in half;
1 yellow summer squash cut into 3/4-inch pieces; 1/4 cup canned black olives pitted and sliced;
1/4 cup tomato and basil Feta cheese crumbled;
1/3 cup Feta cheese chilled salad dressing
In a large bowl, mix together all vegetables and Feta cheese. Add salad dressing to salad; coat well.
Amy
Tomorrow we're having lasagna! I haven't made a lasagna in years, no joke! This one is my friend Sandy's recipe who lives in Colorado and she always gets rave reviews from this recipe. Now, keep in mind, my picky family won't eat ricotta or cottage cheese so I'll be leaving that layer out of the lasagna. Sometimes they can be so annoying with their weird eating habits! Anyway, you can get Italian bulk sausage at the super market now so buy that instead of links so you don't need to remove any casings. I think even a spicy Italian would be yummy! I know a lot of people are using those no boil lasagna noodles these days too so I might give them a try. I've actually never cooked with them. Now, my crazy husband does like the mozzarella cheese on the top of lasagna so I'll do that cheese. I know Jackson won't eat it but I'll pick it off of his serving. On the side, I'm making an Easy Summer Vegetable Salad. This is basically vegetables with dressing. I'm going to use Italian Dressing and I'll leave the feta out completely (I might sprinkle some on mine). Use whatever veggies you like.
Mile-High Lasagna
~*~Sandy~*~
1/2 pound Italian sausage, removed from casings
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg
9 lasagna noodles (sub no-boil noodles)
1 pound shredded mozzarella cheese
1. In a large skillet over medium heat, cook sausage and onion until brown. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside. (Or just stir together)
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. (Use no-boil noodles)
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Easy Summer Vegetable Salad
Amy - amylz
Servings: 4-6
Preparation Time: 20 Minutes
1 red bell pepper cut into 3/4-inch pieces;
1 yellow bell pepper cut into 3/4 -inch pieces;
1 green pepper cut into 3/4-inch pieces;
1 red onion cut into 1/2-inch pieces;
1 cup red cherry tomatoes cut in half;
1 cup orange cherry tomatoes cut in half;
1 yellow summer squash cut into 3/4-inch pieces; 1/4 cup canned black olives pitted and sliced;
1/4 cup tomato and basil Feta cheese crumbled;
1/3 cup Feta cheese chilled salad dressing
In a large bowl, mix together all vegetables and Feta cheese. Add salad dressing to salad; coat well.
Amy
Sunday, July 13, 2008
Korean Chicken Breasts with Snow Pea Pods, Potato-and-Cheese Biscuits
Hi everyone! I've been at church for two days solid prepping for VBS. I think I forget how much work registration is but I do enjoy it! For those who know me, you know this is my kind of thing. I get to be in charge of a lot of paper and I don't have to work with the kids! LOL Is that bad I said that? Working with kids just isn't my thing though, especially when it's hot and they're wound up! Anyway, we start bright and early tomorrow and I'm really looking forward to it!
Tomorrow we're having another crock pot meal! It's Korean Chicken Breasts and I can't wait for these as I love this recipe! You want to use boneless, skinless breasts. Snow peas can be found in the produce section of any super market! The rest of the ingredients you should have on hand. Remember, you can throw frozen meat in your crock pot. Don't worry if you forgot to thaw something, that's what the crock pot is for. I never thaw my chicken or roasts or anything if they're going in the crock pot! I'll be serving this with rice. This is great because all I have to do is cook the rice (I always use real rice, no Minute Rice here) and dinner is ready! I just love the crock pot! Then I'm making (since it is Monday), Potato and Cheese Biscuits. I saw these in Cooking Light years ago and I'm finally getting around to trying them. I'm going to use whatever potatoes I have in the fridge which I think is Yukon Golds and some Russets. Remember, if you don't buy buttermilk, you can do sour milk as a substitute. Just add 1 tbsp of white vinegar for every 1 cup of milk needed. That's what I always do when buttermilk is called for.
Korean Chicken Breasts with Snow Pea Pods
Amy - amylz
The Everything Slow Cooker Cookbook
4 chicken breasts
6 garlic cloves
1 pound (2 cups) snow pea pods
1 cup soy sauce
1/4 cup red wine vinegar
2 teaspoons crushed red pepper flakes
1/4 cup sugar
2 tablespoons vegetable oil
Remove bone and skin from chicken. Peel and mince garlic. Wash the snow pea pods and remove stems. Combine the soy sauce, vinegar, red pepper flakes and sugar in a small bowl. Turn on the slow cooker to high setting. Add the oil and garlic. Cover and cook for 15 minutes. After the garlic is tender, add the chicken and soy sauce mixture. Reduce the heat to low. Cover and cook for 5 hours. Add the snow pea pods. Cover and cook on low for 1 more hour.
Potato-and-Cheese Biscuits
Amy - amylz
1 cup (1-inch) cubed peeled Yukon gold or red potato
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled butter or stick margarine, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup plus 1 tablespoon low-fat buttermilk
1/4 cup minced green onions
1 tablespoon cold water
1 large egg white, lightly beaten
Preheat oven to 425°. Cook the potato in boiling water 15 minutes or until very tender. Drain well; mash potato, and cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add mashed potato, cheese, buttermilk, and green onions; stir just until moist. Turn dough out onto a floured surface, and knead lightly 5 times. Roll dough to a 3/4-inch thickness, and cut with a 3-inch biscuit cutter. Place on a baking sheet. Combine water and egg white, and brush over biscuits. Bake at 425° for 20 minutes or until golden.
Yield: 9 servings Cooking Light, JUNE 1999
Amy
Tomorrow we're having another crock pot meal! It's Korean Chicken Breasts and I can't wait for these as I love this recipe! You want to use boneless, skinless breasts. Snow peas can be found in the produce section of any super market! The rest of the ingredients you should have on hand. Remember, you can throw frozen meat in your crock pot. Don't worry if you forgot to thaw something, that's what the crock pot is for. I never thaw my chicken or roasts or anything if they're going in the crock pot! I'll be serving this with rice. This is great because all I have to do is cook the rice (I always use real rice, no Minute Rice here) and dinner is ready! I just love the crock pot! Then I'm making (since it is Monday), Potato and Cheese Biscuits. I saw these in Cooking Light years ago and I'm finally getting around to trying them. I'm going to use whatever potatoes I have in the fridge which I think is Yukon Golds and some Russets. Remember, if you don't buy buttermilk, you can do sour milk as a substitute. Just add 1 tbsp of white vinegar for every 1 cup of milk needed. That's what I always do when buttermilk is called for.
Korean Chicken Breasts with Snow Pea Pods
Amy - amylz
The Everything Slow Cooker Cookbook
4 chicken breasts
6 garlic cloves
1 pound (2 cups) snow pea pods
1 cup soy sauce
1/4 cup red wine vinegar
2 teaspoons crushed red pepper flakes
1/4 cup sugar
2 tablespoons vegetable oil
Remove bone and skin from chicken. Peel and mince garlic. Wash the snow pea pods and remove stems. Combine the soy sauce, vinegar, red pepper flakes and sugar in a small bowl. Turn on the slow cooker to high setting. Add the oil and garlic. Cover and cook for 15 minutes. After the garlic is tender, add the chicken and soy sauce mixture. Reduce the heat to low. Cover and cook for 5 hours. Add the snow pea pods. Cover and cook on low for 1 more hour.
Potato-and-Cheese Biscuits
Amy - amylz
1 cup (1-inch) cubed peeled Yukon gold or red potato
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled butter or stick margarine, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup plus 1 tablespoon low-fat buttermilk
1/4 cup minced green onions
1 tablespoon cold water
1 large egg white, lightly beaten
Preheat oven to 425°. Cook the potato in boiling water 15 minutes or until very tender. Drain well; mash potato, and cool. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add mashed potato, cheese, buttermilk, and green onions; stir just until moist. Turn dough out onto a floured surface, and knead lightly 5 times. Roll dough to a 3/4-inch thickness, and cut with a 3-inch biscuit cutter. Place on a baking sheet. Combine water and egg white, and brush over biscuits. Bake at 425° for 20 minutes or until golden.
Yield: 9 servings Cooking Light, JUNE 1999
Amy
Saturday, July 12, 2008
HAM SPAGHETTI SKILLET, Easy Pasta Salad
Hi everyone!
Tomorrow we're having a super simple Ham Spaghetti Skillet. This is kind of a random dish and I'm not sure if the kids will like it but I'm giving it a shot. I know John probably won't even try it so I'll just leave some noodles and ham out for him! Plus, there are always left overs!!! On the side, I'm making a pasta salad. I know, it's two pasta dishes but my kids love their carbs so they'll be happy! This is a very basic pasta salad recipe. As you know, peppers are super expensive these days so I'm going to use some green pepper and that's it. I have a container of little sweet peppers too that I might throw a few in. You can really throw anything in this, broccoli, cauliflower, tomato, whatever you like!
HAM SPAGHETTI SKILLET
Judy
6 ounces thin spaghetti, broken into 2-inch pieces
6 green onions, chopped
1 jar or can (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter or margarine
1 1/2 cups cubed fully cooked ham
1 cup cubed cooked chicken
1 cup (8 ounces) sour cream
1 cup (8 ounces) small-curd cottage cheese
1/2 teaspoon celery salt
1/2 teaspoon salt
1/8 teaspoon pepper
Shredded cheddar cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute' onions and mushrooms in butter until tender; reduce heat to low. Drain spaghetti. Add the spaghetti, ham, chicken, sour cream, cottage cheese, celery salt, salt and pepper to the skillet. Cook and stir until heated through. Remove from the heat. Sprinkle with cheddar cheese.
Easy Pasta Salad
SunValleyMom
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing (Wishbone!!!!)
1/2 cup grated Parmesan
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain. Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well. Chill before serving.
Amy
Tomorrow we're having a super simple Ham Spaghetti Skillet. This is kind of a random dish and I'm not sure if the kids will like it but I'm giving it a shot. I know John probably won't even try it so I'll just leave some noodles and ham out for him! Plus, there are always left overs!!! On the side, I'm making a pasta salad. I know, it's two pasta dishes but my kids love their carbs so they'll be happy! This is a very basic pasta salad recipe. As you know, peppers are super expensive these days so I'm going to use some green pepper and that's it. I have a container of little sweet peppers too that I might throw a few in. You can really throw anything in this, broccoli, cauliflower, tomato, whatever you like!
HAM SPAGHETTI SKILLET
Judy
6 ounces thin spaghetti, broken into 2-inch pieces
6 green onions, chopped
1 jar or can (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter or margarine
1 1/2 cups cubed fully cooked ham
1 cup cubed cooked chicken
1 cup (8 ounces) sour cream
1 cup (8 ounces) small-curd cottage cheese
1/2 teaspoon celery salt
1/2 teaspoon salt
1/8 teaspoon pepper
Shredded cheddar cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute' onions and mushrooms in butter until tender; reduce heat to low. Drain spaghetti. Add the spaghetti, ham, chicken, sour cream, cottage cheese, celery salt, salt and pepper to the skillet. Cook and stir until heated through. Remove from the heat. Sprinkle with cheddar cheese.
Easy Pasta Salad
SunValleyMom
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing (Wishbone!!!!)
1/2 cup grated Parmesan
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain. Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well. Chill before serving.
Amy
Friday, July 11, 2008
CHEESY BEAN CASSEROLE, Crock Pot Chops Or Ribs, Wrangler's Pot Roast
Hi everyone! I have a super busy weekend. I think the next couple months are going to fly by. I don't know how we got so booked. I'm spending nearly the entire weekend at church prepping for VBS. It starts Monday and I head up registration. It's not that difficult of a job but it has a lot of prep work before it starts Monday. Plus, with John and Jackson at Cub Scout Camp, I have the little man with me so that will just make things harder!
Tomorrow we are having a cheesy bean casserole and ribs! Well, the boys and I are having the casserole as John won't eat beans...his loss! The bean recipe is from a 5 ingredients or less cook book so we like that. They want you to use not beans. There are beans called kidney beans and beans called chili beans (not chili but chili beans) and either will work. I don't actually have hot beans at my super market but you may be able to find them at a bigger store. Buy diced tomatoes if you don't want to chop up whole tomatoes and use any cheese you like. I bought the tomatoes with the chilis added for spice since I couldn't find the hot beans. Since it's just for the three of us, I'm going to cut the recipe in half. The ribs are cooked in the crock pot and this recipe works great for pork chops too. My husband likes pork ribs the best so I'll be using those. It doesn't matter if you buy boneless or not, just make sure you have enough to fill your crock pot at least half way. You just mix all the ingredients, dump it in and let it cook. So simple!
CHEESY BEAN CASSEROLE
Jennifer (mom99-02) – from Cooking Light’s 5 ingredient 15 minute cookbook
1 cup chopped onion
2 - 15 oz cans chile-hot kidney beans, drained
2 – 14 oz cans no-salt-added whole tomatoes, chopped & drained
½ tsp garlic powder
¼ tsp pepper
1 cup shredded reduced fat sharp Cheese
Coat a nonstick skillet w/ cooking spray. Place over medium-high heat until hot. Add onion and sauté until tender. Stir in beans and next 3 ingredients. Cook 3 minutes or until thoroughly heated, stirring well. Spoon into 8” square baking dish. Sprinkle with cheese. Bake uncovered at 400 for 5 minutes or until cheese melts. Serves 4. Serve with cornbread.
Crock Pot Chops Or Ribs
Amy - amylz
• 6 or 8 chops or ribs to fill crock pot
• 1/4 c. onion, chopped
• 1/2 c. celery, chopped
• 1 c. catsup
• 1/2 c. water
• 1/4 c. lemon juice
• 2 tbsp. brown sugar
• 3 tbsp. Worcestershire sauce
• 2 tbsp. vinegar
• 1 tbsp. mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
Mix together and pour over meat in pot. Cook until tender.
This is the last of my favorite recipes I have to give you. It's for a pot roast. This has really nice flavor and it cooks in the crock pot so you can't get easier than that!
Wrangler's Pot Roast
Amy - amylz
• 1 boneless lean beef chuck roast (about 4lb)
• 1 teaspoon salt
• 1/ 4 teaspoon pepper
• 2 Tablespoons Vegetable Oil
• 1 large onion, chopped
• 8 larger cloves garlic, crushed
• 3/4 cup dry red wine or beef broth
• 2 to 3 teaspoons instant coffee granules
• 1 bay leaf
• 3 tablespoons cold water
• 2 tablespoon cornstarch
1. Sprinkle roast with salt and pepper and rub in. Cut roast in half if needed to fit in a slow cooker. In a large skillet over medium heat, brown roast in oil. Transfer roast to slow cooker.
2. Saute onion and garlic in skillet until lightly browned. Add wine and coffee granules. cook over medium heat, stirring to loosen browned bits from bottom of skillet. Pour over meat. Push bay leaf into liquid.
3. Cover and cook on low for 9 to 10 hours or until meat is very tender.
4. Using a slotted spoon, remove bay leaf and garlic. Transfer meat to a heated platter. cover and keep warm.
5. In a small bowl, stir cold water and cornstarch until smooth. Stir into hot liquid in slow cooker. cover and cook on high heat for 10 to 15 minutes or until boiling and thickened.
6. Slice meat and serve with gravy
Amy
Tomorrow we are having a cheesy bean casserole and ribs! Well, the boys and I are having the casserole as John won't eat beans...his loss! The bean recipe is from a 5 ingredients or less cook book so we like that. They want you to use not beans. There are beans called kidney beans and beans called chili beans (not chili but chili beans) and either will work. I don't actually have hot beans at my super market but you may be able to find them at a bigger store. Buy diced tomatoes if you don't want to chop up whole tomatoes and use any cheese you like. I bought the tomatoes with the chilis added for spice since I couldn't find the hot beans. Since it's just for the three of us, I'm going to cut the recipe in half. The ribs are cooked in the crock pot and this recipe works great for pork chops too. My husband likes pork ribs the best so I'll be using those. It doesn't matter if you buy boneless or not, just make sure you have enough to fill your crock pot at least half way. You just mix all the ingredients, dump it in and let it cook. So simple!
CHEESY BEAN CASSEROLE
Jennifer (mom99-02) – from Cooking Light’s 5 ingredient 15 minute cookbook
1 cup chopped onion
2 - 15 oz cans chile-hot kidney beans, drained
2 – 14 oz cans no-salt-added whole tomatoes, chopped & drained
½ tsp garlic powder
¼ tsp pepper
1 cup shredded reduced fat sharp Cheese
Coat a nonstick skillet w/ cooking spray. Place over medium-high heat until hot. Add onion and sauté until tender. Stir in beans and next 3 ingredients. Cook 3 minutes or until thoroughly heated, stirring well. Spoon into 8” square baking dish. Sprinkle with cheese. Bake uncovered at 400 for 5 minutes or until cheese melts. Serves 4. Serve with cornbread.
Crock Pot Chops Or Ribs
Amy - amylz
• 6 or 8 chops or ribs to fill crock pot
• 1/4 c. onion, chopped
• 1/2 c. celery, chopped
• 1 c. catsup
• 1/2 c. water
• 1/4 c. lemon juice
• 2 tbsp. brown sugar
• 3 tbsp. Worcestershire sauce
• 2 tbsp. vinegar
• 1 tbsp. mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
Mix together and pour over meat in pot. Cook until tender.
This is the last of my favorite recipes I have to give you. It's for a pot roast. This has really nice flavor and it cooks in the crock pot so you can't get easier than that!
Wrangler's Pot Roast
Amy - amylz
• 1 boneless lean beef chuck roast (about 4lb)
• 1 teaspoon salt
• 1/ 4 teaspoon pepper
• 2 Tablespoons Vegetable Oil
• 1 large onion, chopped
• 8 larger cloves garlic, crushed
• 3/4 cup dry red wine or beef broth
• 2 to 3 teaspoons instant coffee granules
• 1 bay leaf
• 3 tablespoons cold water
• 2 tablespoon cornstarch
1. Sprinkle roast with salt and pepper and rub in. Cut roast in half if needed to fit in a slow cooker. In a large skillet over medium heat, brown roast in oil. Transfer roast to slow cooker.
2. Saute onion and garlic in skillet until lightly browned. Add wine and coffee granules. cook over medium heat, stirring to loosen browned bits from bottom of skillet. Pour over meat. Push bay leaf into liquid.
3. Cover and cook on low for 9 to 10 hours or until meat is very tender.
4. Using a slotted spoon, remove bay leaf and garlic. Transfer meat to a heated platter. cover and keep warm.
5. In a small bowl, stir cold water and cornstarch until smooth. Stir into hot liquid in slow cooker. cover and cook on high heat for 10 to 15 minutes or until boiling and thickened.
6. Slice meat and serve with gravy
Amy
Thursday, July 10, 2008
Chocolate-Ginger Pound Cake, Ranch Crusted Tilapia
Hi everyone! Jackson and John are at Cub Scout camp this weekend so I'm not sure if they'll be around much. That means I don't have to cook a ton! I did throw in a tilapia recipe down below for those of you who like fish!
Tomorrow, we're having leftovers so I'm not making anything special. For dessert, I'm making a Chocolate Ginger Pound Cake. You can get crystalized ginger in the Asian Food section of your grocery store. It comes in a little box. Bake this in a bundt pan if you don't have a tube pan and it will be great!
Chocolate-Ginger Pound Cake
Amy - amylz
Yield: Makes 12 servings Southern Living, SEPTEMBER 2007
1 (12-oz.) package semisweet chocolate morsels
1 1/4 cups butter, softened
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/8 teaspoon salt
1 cup buttermilk
1/2 cup crystallized ginger, finely chopped
1 teaspoon vanilla extract
1. Place chocolate morsels in a small microwave-safe glass bowl. Microwave at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30- second intervals.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add melted chocolate, beating just until blended.
3. Sift together flour and next 3 ingredients. Stir together buttermilk and crystallized ginger. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 10-inch tube pan.
4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan to wire rack, and cool 1 hour or until completely cool.
To freeze: Wrap cooled cake tightly with plastic wrap. Wrap loosely with aluminum foil. Freeze up to 1 month.
Ranch Crusted Tilapia
---------------------------------
Breading:
3 cups Panko bread crumbs
1/4 Packet Hidden Valley Ranch Dressing Mix (the powder)
1/4 tsp pepper
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then coat in the breading mixture and bake or pan fry (with a little butter/oil to coat pan) until done.
Amy
Tomorrow, we're having leftovers so I'm not making anything special. For dessert, I'm making a Chocolate Ginger Pound Cake. You can get crystalized ginger in the Asian Food section of your grocery store. It comes in a little box. Bake this in a bundt pan if you don't have a tube pan and it will be great!
Chocolate-Ginger Pound Cake
Amy - amylz
Yield: Makes 12 servings Southern Living, SEPTEMBER 2007
1 (12-oz.) package semisweet chocolate morsels
1 1/4 cups butter, softened
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/8 teaspoon salt
1 cup buttermilk
1/2 cup crystallized ginger, finely chopped
1 teaspoon vanilla extract
1. Place chocolate morsels in a small microwave-safe glass bowl. Microwave at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30- second intervals.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add melted chocolate, beating just until blended.
3. Sift together flour and next 3 ingredients. Stir together buttermilk and crystallized ginger. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 10-inch tube pan.
4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan to wire rack, and cool 1 hour or until completely cool.
To freeze: Wrap cooled cake tightly with plastic wrap. Wrap loosely with aluminum foil. Freeze up to 1 month.
Ranch Crusted Tilapia
---------------------------------
Breading:
3 cups Panko bread crumbs
1/4 Packet Hidden Valley Ranch Dressing Mix (the powder)
1/4 tsp pepper
Wets:
1 egg white and water for dipping and wetting fish
Dip fish in wets, then coat in the breading mixture and bake or pan fry (with a little butter/oil to coat pan) until done.
Amy
Wednesday, July 9, 2008
Feta Chicken Bake, Ginger and Scallion Stir-Fried Brown Rice
Hi everyone! It's grocery shopping day tomorrow so let's talk sales. There's really not much to talk about. It's starting to get depressing. Isn't this the summer when produce should be super cheap? I miss those days! There are a couple things to mention though...at Safeway, some steak cuts are 50% off so you might want to stock up on those. The extra large cooked shrimp are a good deal too so maybe think about doing some kabobs on the barbecue! The only really good deal (and I use the word really lightly) is a 4lb container of strawberries is $4.99 again. They ran this sale about 6 weeks ago. That's a good amount of strawberries. They've also got a half flat of raspberries on sale for $8.99 which is a decent price. You could make a bunch of jam or a couple pies with that! I did want to mention that QFC has a 2lb container of blueberries on sale for $4.99 and that's a great price too so I may venture across the street to the QFC to pick those up. My kids love to eat frozen blueberries and frozen grapes. I wash them, dry them really well, then lay them on a cookie sheet and pop in the freezer. Once they're frozen, I put them in ziploc bags. The kids think those are a super treat!
Tomorrow we're having Feta Chicken Bake and a Stir Fried Rice on the side. The chicken is very easy to prepare. I will do 3 chicken breasts for my family so I'll half the recipe. You can put the chicken in a square pan if you're doing less than 6 breasts. I'm the only one who will eat Feta so I'll only put it on mine. Everyone else is essentially getting lemon chicken! They'll like that though. Since red peppers are so expesive these days, you could leave it off. For the side, I'm doing a rice recipe that I got from Weight Watchers. It's a core recipe but I'm sure anyone who does points could easily figure it out. You want to use already cooked rice so make sure to make some up the night before so it's nice and cold in the fridge. This makes the best fried rice. I'm using brown rice like the recipe says but feel free to use whatever rice you like. It does call for a lot of veggies but that's what makes a yummy fried rice so don't leave anything out. Shitake mushrooms and snow peas can be found in any produce section. After a few minutes of chopping, you'll have a delicious side dish and the leftovers will be great too!
Feta Chicken Bake
(Astrid, from Kraftfoods.com)
6 boneless skinless chicken breast halves (2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (3.5 oz.) ATHENOS Reduced Fat Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350F. Arrange chicken in 13x9-inch baking dish. DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with cheese; drizzle with remaining 1 Tbsp. lemon juice. BAKE 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.
Nutrition (per serving)
Calories 210 Total fat 6g Saturated fat 2.5g Cholesterol 95mg Sodium 400mg Carbohydrate 2g Dietary fiber 0g Sugars 0g Protein 36g Vitamin A 15%DV Vitamin C 15%DV Calcium 8%DV Iron 8%DV
Ginger and Scallion Stir-Fried Brown Rice
Amy - Amylz – WW website
Servings: 4
Ingredients
•2 tsp olive oil
•1/2 cup carrot(s), thinly sliced
•1/2 cup shiitake mushroom(s), stems removed, thinly sliced
•1 tsp ginger root, fresh, minced
•1/2 cup snow peas, sliced in half lengthwise
•1/2 cup frozen green peas, or fresh peas
•4 cup cooked brown rice, freshly cooked or day old
•1 cup kale, or other greens such as Swiss chard or collards, chopped
•2 large egg(s), well-beaten
•2 Tbsp low-sodium soy sauce
•1/3 cup scallion(s), sliced (or more for additional garnish)
Instructions
•Heat oil in a large nonstick skillet over high heat until very hot but not smoking; add carrots and then mushrooms. Cook, stirring and shaking pan for 2 to 3 minutes. Add ginger and snow peas and cook for 30 seconds more; add peas and rice and stir to combine.
•Next, add chopped greens; reduce heat to medium and cook, covered, about 2 minutes. Remove cover and increase heat back to medium-high. Add beaten eggs, soy sauce and 1/4 cup of scallions, stirring to combine; cook 3 to 4 minutes more and garnish with remaining scallions. Yields about 1 3/4 cup per serving.
Amy
Tomorrow we're having Feta Chicken Bake and a Stir Fried Rice on the side. The chicken is very easy to prepare. I will do 3 chicken breasts for my family so I'll half the recipe. You can put the chicken in a square pan if you're doing less than 6 breasts. I'm the only one who will eat Feta so I'll only put it on mine. Everyone else is essentially getting lemon chicken! They'll like that though. Since red peppers are so expesive these days, you could leave it off. For the side, I'm doing a rice recipe that I got from Weight Watchers. It's a core recipe but I'm sure anyone who does points could easily figure it out. You want to use already cooked rice so make sure to make some up the night before so it's nice and cold in the fridge. This makes the best fried rice. I'm using brown rice like the recipe says but feel free to use whatever rice you like. It does call for a lot of veggies but that's what makes a yummy fried rice so don't leave anything out. Shitake mushrooms and snow peas can be found in any produce section. After a few minutes of chopping, you'll have a delicious side dish and the leftovers will be great too!
Feta Chicken Bake
(Astrid, from Kraftfoods.com)
6 boneless skinless chicken breast halves (2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (3.5 oz.) ATHENOS Reduced Fat Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350F. Arrange chicken in 13x9-inch baking dish. DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with cheese; drizzle with remaining 1 Tbsp. lemon juice. BAKE 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.
Nutrition (per serving)
Calories 210 Total fat 6g Saturated fat 2.5g Cholesterol 95mg Sodium 400mg Carbohydrate 2g Dietary fiber 0g Sugars 0g Protein 36g Vitamin A 15%DV Vitamin C 15%DV Calcium 8%DV Iron 8%DV
Ginger and Scallion Stir-Fried Brown Rice
Amy - Amylz – WW website
Servings: 4
Ingredients
•2 tsp olive oil
•1/2 cup carrot(s), thinly sliced
•1/2 cup shiitake mushroom(s), stems removed, thinly sliced
•1 tsp ginger root, fresh, minced
•1/2 cup snow peas, sliced in half lengthwise
•1/2 cup frozen green peas, or fresh peas
•4 cup cooked brown rice, freshly cooked or day old
•1 cup kale, or other greens such as Swiss chard or collards, chopped
•2 large egg(s), well-beaten
•2 Tbsp low-sodium soy sauce
•1/3 cup scallion(s), sliced (or more for additional garnish)
Instructions
•Heat oil in a large nonstick skillet over high heat until very hot but not smoking; add carrots and then mushrooms. Cook, stirring and shaking pan for 2 to 3 minutes. Add ginger and snow peas and cook for 30 seconds more; add peas and rice and stir to combine.
•Next, add chopped greens; reduce heat to medium and cook, covered, about 2 minutes. Remove cover and increase heat back to medium-high. Add beaten eggs, soy sauce and 1/4 cup of scallions, stirring to combine; cook 3 to 4 minutes more and garnish with remaining scallions. Yields about 1 3/4 cup per serving.
Amy
Tuesday, July 8, 2008
Cinnamon Mini Muffins, Sweet & Sour Green Bean, Bacon-Cheese Topped Chicken, Creamy Ranch Pasta Salad
Hi everyone!
I am hosting play group tomorrow and I'm making Cinnamon Mini Muffins for everyone. These are super easy and you probably have all the ingredients on hand to make these so you really should! I love mini muffins because they're perfect size for the little guys.
For dinner, we have friends eating over and I'm making Sweet & Sour Green Beans, Bacon-Cheese Topped Chicken and a Creamy Ranch Pasta Salad. The beans could not be easier. You open a can, throw it in with some bacon, sugar and vinegar and poof, you have a side dish. I will double this so I have enough for everyone as I know my kids will love this. For the chicken, you do need to marinate it for a couple hours but after that, this bakes in the oven and is quite easy yet looks and tastes like you worked a long time. I like this recipe too because you can make each person's chicken breast the way they like it. I'll leave cheese off of John and Jackson's and I can leave bacon or mushrooms off anyone's who doesn't like it. If you do more than 4 breasts, make sure you adjust the other ingredients as well. I think this would be good with pepper jack cheese too so I might try that. For the pasta salad, this is almost cheating. It's a Betty Crocker recipe so you start with 2 boxes of the Betty Crocker Suddenly Salad pasta boxes. I know, I usually say it's better to cook things from scratch but every once in a while it's fun to try to make something from a box even better. I guess this would fit under the category of semi homemade!
Cinnamon Mini Muffins
Katie (Katiedid)
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 egg, lightly beaten
1/2 c skim milk
1/3 c margarine or butter, melted
Topping:
2 T sugar
1/2 tsp ground cinnamon
1/4 c margarine or butter, melted
In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and margarine; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400 F for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with margarine; sprinkle with cinnamon-sugar. Yield: 2 dozen Nutritional Info: 96 calories, 128 mg sodium, 9 mg cholesterol, 12 g carbs, 1 g protein, 5 g fat
Sweet & Sour Green Bean
momto3cuties
1 Can Green Beans 14oz (drained)
3 Slices of Bacon (Cooked & Crumbled)
3 Tablespoons Sugar
3 Tablespoons White Vinegar
Fry bacon and crumble into pieces. Add green beans to pan. Then sugar and vinegar heat till beans are heated through about 10 minutes.
Bacon-Cheese Topped Chicken
Katie (KatieDid) from Taste of Home Annual Recipes 2006
½ c Dijon mustard
½ c honey
4 ½ tsp vegetable oil, divided
½ tsp lemon juice
4 boneless skinless chicken breast halves
¼ tsp salt
1/8 tsp pepper
Dash paprika
2 c sliced fresh mushrooms
2 T butter
1 c (4 oz) shredded Monterey Jack cheese
1 c (4 oz) shredded cheddar cheese
8 bacon strips, partially cooked
2 tsp minced fresh parsley
* I sprinkled a couple of chopped green onions over the marinade before topping with the cheese, peppers, and bacon.
In a bowl, combine the mustard, honey, 1 ½ tsp oil and lemon juice. Pour ½ c into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard the marinade from the chicken. In a large skillet over medium heat, brown the chicken in remaining oil on all sides. Sprinkle with salt, pepper, and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. In the same skillet, saute the mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375 for 20-25 minutes or until a meat thermometer reads 160. Sprinkle with parsley. Yield: 4 servings
Creamy Ranch Pasta Salad
Amy – amylz
Betty Crocker
Prep Time: 10 min
Start to Finish :25 min
Makes: 16 to 20 servings
2 packages Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
8 medium green onions, chopped (1/2 cup)
2 medium stalks celery, thinly sliced (1 cup)
6 hard-cooked eggs, coarsely chopped
1 hard-cooked egg, sliced, if desired
Paprika, if desired
1. Fill 4-quart Dutch oven 2/3 full of water. Heat to boiling. Stir in contents of both Pasta-Vegetable pouches from salad mixes. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water until chilled; drain.
2. In large bowl, stir together seasoning mixes (from salad mix), mayonnaise, mustard, onions and celery. Stir in pasta and chopped eggs until evenly coated. Garnish with hard-cooked egg slices and paprika.
Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 130); Total Fat 14g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 370mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 3g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Amy
I am hosting play group tomorrow and I'm making Cinnamon Mini Muffins for everyone. These are super easy and you probably have all the ingredients on hand to make these so you really should! I love mini muffins because they're perfect size for the little guys.
For dinner, we have friends eating over and I'm making Sweet & Sour Green Beans, Bacon-Cheese Topped Chicken and a Creamy Ranch Pasta Salad. The beans could not be easier. You open a can, throw it in with some bacon, sugar and vinegar and poof, you have a side dish. I will double this so I have enough for everyone as I know my kids will love this. For the chicken, you do need to marinate it for a couple hours but after that, this bakes in the oven and is quite easy yet looks and tastes like you worked a long time. I like this recipe too because you can make each person's chicken breast the way they like it. I'll leave cheese off of John and Jackson's and I can leave bacon or mushrooms off anyone's who doesn't like it. If you do more than 4 breasts, make sure you adjust the other ingredients as well. I think this would be good with pepper jack cheese too so I might try that. For the pasta salad, this is almost cheating. It's a Betty Crocker recipe so you start with 2 boxes of the Betty Crocker Suddenly Salad pasta boxes. I know, I usually say it's better to cook things from scratch but every once in a while it's fun to try to make something from a box even better. I guess this would fit under the category of semi homemade!
Cinnamon Mini Muffins
Katie (Katiedid)
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 egg, lightly beaten
1/2 c skim milk
1/3 c margarine or butter, melted
Topping:
2 T sugar
1/2 tsp ground cinnamon
1/4 c margarine or butter, melted
In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and margarine; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400 F for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with margarine; sprinkle with cinnamon-sugar. Yield: 2 dozen Nutritional Info: 96 calories, 128 mg sodium, 9 mg cholesterol, 12 g carbs, 1 g protein, 5 g fat
Sweet & Sour Green Bean
momto3cuties
1 Can Green Beans 14oz (drained)
3 Slices of Bacon (Cooked & Crumbled)
3 Tablespoons Sugar
3 Tablespoons White Vinegar
Fry bacon and crumble into pieces. Add green beans to pan. Then sugar and vinegar heat till beans are heated through about 10 minutes.
Bacon-Cheese Topped Chicken
Katie (KatieDid) from Taste of Home Annual Recipes 2006
½ c Dijon mustard
½ c honey
4 ½ tsp vegetable oil, divided
½ tsp lemon juice
4 boneless skinless chicken breast halves
¼ tsp salt
1/8 tsp pepper
Dash paprika
2 c sliced fresh mushrooms
2 T butter
1 c (4 oz) shredded Monterey Jack cheese
1 c (4 oz) shredded cheddar cheese
8 bacon strips, partially cooked
2 tsp minced fresh parsley
* I sprinkled a couple of chopped green onions over the marinade before topping with the cheese, peppers, and bacon.
In a bowl, combine the mustard, honey, 1 ½ tsp oil and lemon juice. Pour ½ c into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard the marinade from the chicken. In a large skillet over medium heat, brown the chicken in remaining oil on all sides. Sprinkle with salt, pepper, and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. In the same skillet, saute the mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375 for 20-25 minutes or until a meat thermometer reads 160. Sprinkle with parsley. Yield: 4 servings
Creamy Ranch Pasta Salad
Amy – amylz
Betty Crocker
Prep Time: 10 min
Start to Finish :25 min
Makes: 16 to 20 servings
2 packages Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
8 medium green onions, chopped (1/2 cup)
2 medium stalks celery, thinly sliced (1 cup)
6 hard-cooked eggs, coarsely chopped
1 hard-cooked egg, sliced, if desired
Paprika, if desired
1. Fill 4-quart Dutch oven 2/3 full of water. Heat to boiling. Stir in contents of both Pasta-Vegetable pouches from salad mixes. Gently boil uncovered 15 minutes, stirring occasionally, until tender. Drain pasta. Rinse with cold water until chilled; drain.
2. In large bowl, stir together seasoning mixes (from salad mix), mayonnaise, mustard, onions and celery. Stir in pasta and chopped eggs until evenly coated. Garnish with hard-cooked egg slices and paprika.
Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 130); Total Fat 14g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 370mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 3g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Amy
Monday, July 7, 2008
Roasted Vegetable-Rosemary Chicken Soup, Creamy Fruit Salad, Wyoming Cowboy Casserole
Hi everyone! I hope you're all enjoying the sunshine again! Hopefully it will stick around for a while!
Tomorrow we're having soup for dinner. I love soup and I'm in the mood for it. This is a Roasted Vegetable Rosemary Chicken Soup. This soup is really very easy to throw together but the trick is you roast the vegetables first. Roasted vegetables are so good and add a nice flavor. Soup is also a great food to throw in the freezer. I put them in freezer bags and lay flat. Then when you're ready to eat, you can either thaw it in the fridge or dump it in a big pot while frozen and it will thaw as it heats! To go with it, we're having a Creamy Fruit Salad. This is fruit with vanilla pudding. I will leave out the nuts since we're nut free but otherwise, I'm doing what the recipe says!
Roasted Vegetable-Rosemary Chicken Soup
Amy - amylz
1 cup (1-inch) cubed carrot
1 cup (1-inch) cubed onion
1 cup coarsely chopped mushrooms
1 cup (1-inch) pieces celery
1 cup (1-inch) pieces red bell pepper
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons chopped fresh rosemary
1/4 teaspoon salt
4 (14-ounce) cans fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups uncooked whole wheat rotini pasta
Preheat oven to 375°. Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally. Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally. Yield: 8 servings (serving size: about 1 cup)
CALORIES 176 (25% from fat); FAT 4.8g (sat 0.8g,mono 3g,poly 0.7g); PROTEIN 17.9g; CHOLESTEROL 33mg; CALCIUM 45mg; SODIUM 450mg; FIBER 2.3g; IRON 1.5mg; CARBOHYDRATE 15.5g
Cooking Light, JANUARY 2006
Creamy Fruit Salad
Katie (Katiedid) from Recipezaar
2 medium bananas, diced
2 medium apples, diced
1 lemon, juice of
1 (20 ounce) can pineapple tidbits, drained, juice reserved
2 cups sliced strawberries
2 cups grapes
1/4 cup pecans, chopped
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian
1/2 cup water
Combine bananas, apples and lemon juice in large mixing bowl. Toss until evenly coated. Add pineapple, strawberries, grapes and pecans. In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth. Add pudding mixture to fruit. Mix gently until thoroughly coated. Refrigerate until ready to serve.
The extra recipe today is for a crockpot meal that my kids love. You just throw everything in the crock and that's it. In 4 hours, you have dinner!
Wyoming Cowboy Casserole
Amy - amylz
The Everything Slow Cooker Cookbook
Cooking time: 4 hours
Preperation Time: 15 minutes
Serves: 4
1 pound ground beef
1 cup Colby Cheese, cubed
1 (10 3/4 oz) can condensed tomato soup
1 (16 oz) can whole kernel corn
1 (16 oz) can red kidney beans
1/4 cup milk
1 teaspoon dry onion flakes
1/2 teaspoon chili powder
Brown the beef in a skillet; drain off grease. Cut the cheese into 1/2 inch cubes. Add all ingredients to the slow cooker. Cover and cook on low for 4 hours.
Amy
Tomorrow we're having soup for dinner. I love soup and I'm in the mood for it. This is a Roasted Vegetable Rosemary Chicken Soup. This soup is really very easy to throw together but the trick is you roast the vegetables first. Roasted vegetables are so good and add a nice flavor. Soup is also a great food to throw in the freezer. I put them in freezer bags and lay flat. Then when you're ready to eat, you can either thaw it in the fridge or dump it in a big pot while frozen and it will thaw as it heats! To go with it, we're having a Creamy Fruit Salad. This is fruit with vanilla pudding. I will leave out the nuts since we're nut free but otherwise, I'm doing what the recipe says!
Roasted Vegetable-Rosemary Chicken Soup
Amy - amylz
1 cup (1-inch) cubed carrot
1 cup (1-inch) cubed onion
1 cup coarsely chopped mushrooms
1 cup (1-inch) pieces celery
1 cup (1-inch) pieces red bell pepper
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons chopped fresh rosemary
1/4 teaspoon salt
4 (14-ounce) cans fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups uncooked whole wheat rotini pasta
Preheat oven to 375°. Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally. Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally. Yield: 8 servings (serving size: about 1 cup)
CALORIES 176 (25% from fat); FAT 4.8g (sat 0.8g,mono 3g,poly 0.7g); PROTEIN 17.9g; CHOLESTEROL 33mg; CALCIUM 45mg; SODIUM 450mg; FIBER 2.3g; IRON 1.5mg; CARBOHYDRATE 15.5g
Cooking Light, JANUARY 2006
Creamy Fruit Salad
Katie (Katiedid) from Recipezaar
2 medium bananas, diced
2 medium apples, diced
1 lemon, juice of
1 (20 ounce) can pineapple tidbits, drained, juice reserved
2 cups sliced strawberries
2 cups grapes
1/4 cup pecans, chopped
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian
1/2 cup water
Combine bananas, apples and lemon juice in large mixing bowl. Toss until evenly coated. Add pineapple, strawberries, grapes and pecans. In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth. Add pudding mixture to fruit. Mix gently until thoroughly coated. Refrigerate until ready to serve.
The extra recipe today is for a crockpot meal that my kids love. You just throw everything in the crock and that's it. In 4 hours, you have dinner!
Wyoming Cowboy Casserole
Amy - amylz
The Everything Slow Cooker Cookbook
Cooking time: 4 hours
Preperation Time: 15 minutes
Serves: 4
1 pound ground beef
1 cup Colby Cheese, cubed
1 (10 3/4 oz) can condensed tomato soup
1 (16 oz) can whole kernel corn
1 (16 oz) can red kidney beans
1/4 cup milk
1 teaspoon dry onion flakes
1/2 teaspoon chili powder
Brown the beef in a skillet; drain off grease. Cut the cheese into 1/2 inch cubes. Add all ingredients to the slow cooker. Cover and cook on low for 4 hours.
Amy
Sunday, July 6, 2008
Lemony Green Onion Rice, Chicken, Cheese, and Mushrooms
Hi everyone!
Tomorrow we're having Lemony Green Onion Rice and Chicken, Cheese and Mushrooms. The rice recipe does call for instant rice but if you don't have instant, just cook your long grain rice and go from there. This is a nice change from basic rice. The chicken recipe is very simple! If you don't have cutlets, just use breasts or anything boneless and cut them into strips. Make sure your oil is really hot when you brown them, that will keep the breading on. Use any cheese you like. My family doesn't eat cheese so I'm only going to put some on a small portion for myself.
Lemony Green Onion Rice
Katie (KatieDid)
¾ c uncooked instant rice
1/3 c chopped celery
1/3 c chopped green onions
2 tsp butter or olive oil
½ to 1 tsp grated lemon peel
¼ tsp salt
Dash pepper
Cook rice according to package directions. In a small skillet, saute celery and onions in butter or olive oil over medium heat until tender. Stir in the rice, lemon peel, salt and pepper.
Notes: I also added a squeeze of lemon juice and a few sprinkles of garlic powder and lemon pepper seasoning to give it more flavor. I double the recipe and used the leftovers to make fried rice.
Chicken, Cheese, and Mushrooms
janetny
• 1 1/2 lb. chicken cutlets
• 2 eggs
• milk
• bread crumbs
• olive oil
• 3/4 lb. muenster cheese
• 1 lb. mushrooms, washed and sliced
• 3/4 c. chicken broth
Dip chicken in egg mixed with some milk. Then dip in bread crumbs. Saute cutlets in oil till lightly browned. Line chicken in glass Pyrex dish. Cover with mushrooms, then top with Muenster cheese. Cook in preheated 350 oven for 15 mins. Pour chicken broth over cheese and cook an addtl. 15 mins.
Amy
Tomorrow we're having Lemony Green Onion Rice and Chicken, Cheese and Mushrooms. The rice recipe does call for instant rice but if you don't have instant, just cook your long grain rice and go from there. This is a nice change from basic rice. The chicken recipe is very simple! If you don't have cutlets, just use breasts or anything boneless and cut them into strips. Make sure your oil is really hot when you brown them, that will keep the breading on. Use any cheese you like. My family doesn't eat cheese so I'm only going to put some on a small portion for myself.
Lemony Green Onion Rice
Katie (KatieDid)
¾ c uncooked instant rice
1/3 c chopped celery
1/3 c chopped green onions
2 tsp butter or olive oil
½ to 1 tsp grated lemon peel
¼ tsp salt
Dash pepper
Cook rice according to package directions. In a small skillet, saute celery and onions in butter or olive oil over medium heat until tender. Stir in the rice, lemon peel, salt and pepper.
Notes: I also added a squeeze of lemon juice and a few sprinkles of garlic powder and lemon pepper seasoning to give it more flavor. I double the recipe and used the leftovers to make fried rice.
Chicken, Cheese, and Mushrooms
janetny
• 1 1/2 lb. chicken cutlets
• 2 eggs
• milk
• bread crumbs
• olive oil
• 3/4 lb. muenster cheese
• 1 lb. mushrooms, washed and sliced
• 3/4 c. chicken broth
Dip chicken in egg mixed with some milk. Then dip in bread crumbs. Saute cutlets in oil till lightly browned. Line chicken in glass Pyrex dish. Cover with mushrooms, then top with Muenster cheese. Cook in preheated 350 oven for 15 mins. Pour chicken broth over cheese and cook an addtl. 15 mins.
Amy
Saturday, July 5, 2008
Chocolate Chip Cheesecake, Velvety Vegetable Cheese Soup, Warm Blue Cheese, Bacon, and Garlic Dip
Hi everyone! Did you all survive the fireworks?
Tomorrow we are having dinner at my SIL's house and I am bringing a Chocolate Chip Cheesecake for dessert. The trick with cheesecake is you want your cream cheese to be room temperature. You can always throw it in the microwave to soften it up a bit if you don't have time to let it sit out. There is a bunch of different kinds to make at the bottom of the recipe too.
Chocolate Chip Cheesecake
(Jessica)
2 (8oz) bricks of cream cheese
½ cup sugar
½ tsp vanilla
2 eggs
3/4 cup mini chocolate chips
1/4 cup mini chocolate chips
1 ready 9" graham pie crust
1. Mix cream cheese, sugar & vanilla until creamy at med speed with electric mixer.
2. Add eggs, but incorporate one at a time.
3. Mix until well-blended.
4. Stir in 3/4 cup of chips.
5. Pour into crust & sprinkle with remaining 1/4 cup chips.
6. Bake at 350* for 40 minutes or just until center is almost set. If you are using FAT FREE CREAMCHEESE add 10 minutes to bake time.
7. Cool.
8. Refrigerate 3 hr. or overnight.
To make this into Peanut Butter Cheesecake:
Beat 1/3 cup peanut butter in w/ cream cheese. Follow rest of directions as they are.
To make this into Banana Cheesecake:
Beat ½ cup mashed ripe banana in with cream cheese.
To make this Chocolate Chip Cookie Dough Cheesecake:
Stir in chunks from 3/4 cup chocolate chip cookie dough; 1/2 cup into the batter, 1/4 cup sprinkled on top before baking.
To make this Cookies & Cream Cheesecake:
Omit cookie dough and use crushed/chopped Oreo or Hydrox cookies
This soup recipe is really yummy when you want a hot cheese soup. This is also very economical. The second recipe is for a hot dip that is excellent. It's a blue cheese, bacon and garlic dip. I have brought this to parties and people scrape the bowl clean. It's yummy and very rich. I love it!
Velvety Vegetable Cheese Soup
3men&1lil’lady
Prep Time:5 min
Total Time:25 min
Makes:6 servings, 1 cup each
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 cans (14 oz. each) fat-free reduced-sodium chicken broth
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender. MASH vegetables with potato masher to desired consistency. STIR in VELVEETA; cook 5 min. or until VELVEETA is melted and soup is heated through, stirring frequently.
Warm Blue Cheese, Bacon, and Garlic Dip
Julia
7 slices bacon, chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup half and half
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1 ounce)
Cook bacon until almost crisp. Drain excess fat from skillet. Add garlic and cook until bacon is crisp.
Preheat oven to 350 degrees. Beat cream cheese until smooth. Add half and half and mix until combined. Stir in bacon mixture, blue cheese, and chives. Transfer to a 2-cup ovenproof serving dish and cover with foil.
Bake until heated, about 30 min. Sprinkle with chopped almonds. Serve with sliced apples, toasted pita crisps, or French bread. This dip may be prepared one day in advance. Refrigerate. Bring to room temp. before baking.
Amy
Tomorrow we are having dinner at my SIL's house and I am bringing a Chocolate Chip Cheesecake for dessert. The trick with cheesecake is you want your cream cheese to be room temperature. You can always throw it in the microwave to soften it up a bit if you don't have time to let it sit out. There is a bunch of different kinds to make at the bottom of the recipe too.
Chocolate Chip Cheesecake
(Jessica)
2 (8oz) bricks of cream cheese
½ cup sugar
½ tsp vanilla
2 eggs
3/4 cup mini chocolate chips
1/4 cup mini chocolate chips
1 ready 9" graham pie crust
1. Mix cream cheese, sugar & vanilla until creamy at med speed with electric mixer.
2. Add eggs, but incorporate one at a time.
3. Mix until well-blended.
4. Stir in 3/4 cup of chips.
5. Pour into crust & sprinkle with remaining 1/4 cup chips.
6. Bake at 350* for 40 minutes or just until center is almost set. If you are using FAT FREE CREAMCHEESE add 10 minutes to bake time.
7. Cool.
8. Refrigerate 3 hr. or overnight.
To make this into Peanut Butter Cheesecake:
Beat 1/3 cup peanut butter in w/ cream cheese. Follow rest of directions as they are.
To make this into Banana Cheesecake:
Beat ½ cup mashed ripe banana in with cream cheese.
To make this Chocolate Chip Cookie Dough Cheesecake:
Stir in chunks from 3/4 cup chocolate chip cookie dough; 1/2 cup into the batter, 1/4 cup sprinkled on top before baking.
To make this Cookies & Cream Cheesecake:
Omit cookie dough and use crushed/chopped Oreo or Hydrox cookies
This soup recipe is really yummy when you want a hot cheese soup. This is also very economical. The second recipe is for a hot dip that is excellent. It's a blue cheese, bacon and garlic dip. I have brought this to parties and people scrape the bowl clean. It's yummy and very rich. I love it!
Velvety Vegetable Cheese Soup
3men&1lil’lady
Prep Time:5 min
Total Time:25 min
Makes:6 servings, 1 cup each
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 cans (14 oz. each) fat-free reduced-sodium chicken broth
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender. MASH vegetables with potato masher to desired consistency. STIR in VELVEETA; cook 5 min. or until VELVEETA is melted and soup is heated through, stirring frequently.
Warm Blue Cheese, Bacon, and Garlic Dip
Julia
7 slices bacon, chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup half and half
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1 ounce)
Cook bacon until almost crisp. Drain excess fat from skillet. Add garlic and cook until bacon is crisp.
Preheat oven to 350 degrees. Beat cream cheese until smooth. Add half and half and mix until combined. Stir in bacon mixture, blue cheese, and chives. Transfer to a 2-cup ovenproof serving dish and cover with foil.
Bake until heated, about 30 min. Sprinkle with chopped almonds. Serve with sliced apples, toasted pita crisps, or French bread. This dip may be prepared one day in advance. Refrigerate. Bring to room temp. before baking.
Amy
Friday, July 4, 2008
Grands Taco Melts, Classic Layered Salad, Velvety Mashed Potatoes
Hi everyone! I hope you're enjoying your 4th festivities! It's yucky weather around here but we're trying to make the best of it!
Tomorrow we're having Grands Taco Melts. This is a Pillsbury recipe. Obviously you don't have to use the brands specified in the recipe, just go with what you like. You do need to cook the ground beef for this before you start the recipe. This is one of those go to meals for when you need something fast and easy! I will be leaving out the cheese. On the side, we're having a Classic Layered Salad. I am going to layer the first 4 ingredients in a square dish (I will half the recipe) and then I'm going to use some ranch dressing over the top. I finally found a ranch we really like by Litehouse called Homestyle Ranch. Then I'll do the cheese and tomatoes on top. I'll just throw all the ingredients together in a bowl for John without the dressing and cheese and he'll be happy!
Grands Taco Melts
Dottie (hokiesmom) Pillsbury website
1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired
1. Heat oven to 375ºF.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
Classic Layered Salad
Amy - amylz
8 cups chopped iceberg lettuce
1 small red onion, sliced, separated into rings
1 pkg. (10 oz.) frozen peas, thawed
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
3/4 cup KRAFT Mayo Real Mayonnaise
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 Tbsp. sugar 1 cup KRAFT Natural Three Cheese Crumbles
2 small tomatoes, chopped
LAYER lettuce, onions, peas and ham in large straight-sided clear glass serving bowl. MIX mayo, Parmesan cheese and sugar. Spread over salad to seal; cover. Refrigerate several hours or overnight. TOP with cheese crumbles and tomatoes just before serving; toss gently.
Here's a recipe for mashed potatoes that we really enjoy. This is a nice one to serve to guests!
Velvety Mashed Potatoes
Amy - amylz
Recipe courtesy Tyler Florence
1 cup heavy cream
4 tablespoons unsalted butter
3 large Yukon gold potatoes, peeled
Kosher salt
Freshly ground black pepper
1/4 cup olive oil, optional
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside. Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.
Amy
Tomorrow we're having Grands Taco Melts. This is a Pillsbury recipe. Obviously you don't have to use the brands specified in the recipe, just go with what you like. You do need to cook the ground beef for this before you start the recipe. This is one of those go to meals for when you need something fast and easy! I will be leaving out the cheese. On the side, we're having a Classic Layered Salad. I am going to layer the first 4 ingredients in a square dish (I will half the recipe) and then I'm going to use some ranch dressing over the top. I finally found a ranch we really like by Litehouse called Homestyle Ranch. Then I'll do the cheese and tomatoes on top. I'll just throw all the ingredients together in a bowl for John without the dressing and cheese and he'll be happy!
Grands Taco Melts
Dottie (hokiesmom) Pillsbury website
1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired
1. Heat oven to 375ºF.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
Classic Layered Salad
Amy - amylz
8 cups chopped iceberg lettuce
1 small red onion, sliced, separated into rings
1 pkg. (10 oz.) frozen peas, thawed
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
3/4 cup KRAFT Mayo Real Mayonnaise
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 Tbsp. sugar 1 cup KRAFT Natural Three Cheese Crumbles
2 small tomatoes, chopped
LAYER lettuce, onions, peas and ham in large straight-sided clear glass serving bowl. MIX mayo, Parmesan cheese and sugar. Spread over salad to seal; cover. Refrigerate several hours or overnight. TOP with cheese crumbles and tomatoes just before serving; toss gently.
Here's a recipe for mashed potatoes that we really enjoy. This is a nice one to serve to guests!
Velvety Mashed Potatoes
Amy - amylz
Recipe courtesy Tyler Florence
1 cup heavy cream
4 tablespoons unsalted butter
3 large Yukon gold potatoes, peeled
Kosher salt
Freshly ground black pepper
1/4 cup olive oil, optional
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside. Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.
Amy
Thursday, July 3, 2008
American Flag Cake, TERIYAKI BURGERS, Thai Chicken Breasts
Hi everyone! I wasn't jumping up and down over any sales at the super market today but what's new? I think we need to get used to the days of no more awesome sales. I even visited a farmer's market in town and the produce wasn't great. I figured they'd at least have decent prices and they didn't. Everything was so tiny too. It made Walmart's produce look spectacular and that's hard to do!
We're having dinner with friends for the 4th and I'm bringing an American Flag cake. I think it's a must for the 4th of July! This recipe is so easy so there's no excuse not to do something like this.
American Flag Cake
Amy - amylz
101 Things to Do With a Cake Mix
1 White cake mix
1 small box strawberry gelatin
1 cup boiling water
1/2 cup cold water
2 cups whipped topping
1 1/2 cups strawberries, sliced
1/2 cup blueberries
2 bananas, sliced
Prepare cake following package directions and bake in a 9X13 pan. Poike cake at 1 inch intervals with a fork. Dissolve gelatin in boiling water, then stir in cold water. Slowly drizzle gelatin over cake. Chill 3 hours. Spread with whipped topping. To resemble a flag, arrange stawberries and bananas as stripes and blueberries as stars on cake.
Today I've included a yummy recipe for teriyaki burgers. We always make these with ground turkey breast. With all the wet ingredients, the burgers stay nice and moist. Make sure if you're new to ground turkey that you buy turkey breast. That is 99% fat free and healthy where regular ground turkey uses a lot of dark meat and isn't very healthy at all. People often complain that turkey breast is too dry but you won't have that problem with this recipe at all. The second recipe is for Thai Chicken breasts and these are delicious! It's not spicy at all and my kids loved the peas as a side dish. I put my notes at the bottom of the recipe!
TERIYAKI BURGERS
(Amy)
2 1/2 lbs. ground turkey
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/2 c. bread crumbs
1 egg
1/2 c. teriyaki sauce
1 tsp. red pepper
1 tbsp. ginger
Pineapple rings
Combine all ingredients. Mix well. Form into patties. Grill until desired doneness. Grill pineapple rings on grill and put on top of burgers when done. Serve on onion buns.
Thai Chicken Breasts
Katie (KatieDid) from Recipezaar
2 ½ T grated fresh gingerroot
2 T chopped garlic
1/8 tsp crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
½ c flour
Salt and pepper to season flour, to taste
2 T olive oil
4 T soy sauce
½ c brown sugar
½ c white wine vinegar
1 tsp fish sauce or anchovy paste, optional
1 c sugar snap peas
Combine the gingerroot, garlic and red pepper flakes and set aside. Mix flour with salt and pepper and dredge chicken. Heat olive oil in large skillet. Sauté the chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm. Add the ginger-garlic mixture to the skillet and sauté until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce. Bring mixture to a boil. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. Pour the sauce over the chicken pieces. Trim and shred the sugar snap peas diagonally, sprinkle over the top of the chicken. Serve chicken over rice if desired.
Amy’s Notes: I used chicken breast tenders instead of breasts and didn’t bother pounding. I didn’t use the fish sauce and rather than slicing the peas, I tossed them in the sauce and served them as the side dish along with rice.
Amy
We're having dinner with friends for the 4th and I'm bringing an American Flag cake. I think it's a must for the 4th of July! This recipe is so easy so there's no excuse not to do something like this.
American Flag Cake
Amy - amylz
101 Things to Do With a Cake Mix
1 White cake mix
1 small box strawberry gelatin
1 cup boiling water
1/2 cup cold water
2 cups whipped topping
1 1/2 cups strawberries, sliced
1/2 cup blueberries
2 bananas, sliced
Prepare cake following package directions and bake in a 9X13 pan. Poike cake at 1 inch intervals with a fork. Dissolve gelatin in boiling water, then stir in cold water. Slowly drizzle gelatin over cake. Chill 3 hours. Spread with whipped topping. To resemble a flag, arrange stawberries and bananas as stripes and blueberries as stars on cake.
Today I've included a yummy recipe for teriyaki burgers. We always make these with ground turkey breast. With all the wet ingredients, the burgers stay nice and moist. Make sure if you're new to ground turkey that you buy turkey breast. That is 99% fat free and healthy where regular ground turkey uses a lot of dark meat and isn't very healthy at all. People often complain that turkey breast is too dry but you won't have that problem with this recipe at all. The second recipe is for Thai Chicken breasts and these are delicious! It's not spicy at all and my kids loved the peas as a side dish. I put my notes at the bottom of the recipe!
TERIYAKI BURGERS
(Amy)
2 1/2 lbs. ground turkey
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/2 c. bread crumbs
1 egg
1/2 c. teriyaki sauce
1 tsp. red pepper
1 tbsp. ginger
Pineapple rings
Combine all ingredients. Mix well. Form into patties. Grill until desired doneness. Grill pineapple rings on grill and put on top of burgers when done. Serve on onion buns.
Thai Chicken Breasts
Katie (KatieDid) from Recipezaar
2 ½ T grated fresh gingerroot
2 T chopped garlic
1/8 tsp crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
½ c flour
Salt and pepper to season flour, to taste
2 T olive oil
4 T soy sauce
½ c brown sugar
½ c white wine vinegar
1 tsp fish sauce or anchovy paste, optional
1 c sugar snap peas
Combine the gingerroot, garlic and red pepper flakes and set aside. Mix flour with salt and pepper and dredge chicken. Heat olive oil in large skillet. Sauté the chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm. Add the ginger-garlic mixture to the skillet and sauté until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce. Bring mixture to a boil. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. Pour the sauce over the chicken pieces. Trim and shred the sugar snap peas diagonally, sprinkle over the top of the chicken. Serve chicken over rice if desired.
Amy’s Notes: I used chicken breast tenders instead of breasts and didn’t bother pounding. I didn’t use the fish sauce and rather than slicing the peas, I tossed them in the sauce and served them as the side dish along with rice.
Amy
Wednesday, July 2, 2008
Blue Cheese Risotto, Brown Sugar Meatloaf, Too Much Chocolate Cake
Hi everyone! To all of you who have to feed kids, let me tell you, I feel your pain! Believe me, my kids complain about dinner almost every night. My 6 year old is the worst. He used to eat EVERYTHING and then he turned 5 and now he hates everything. I think my 2 year old is picking up his cues and often Caden will say "I don't like it" before he even sits down to the table and sees what we're having. I can handle that though, he's small and cute! Now, Jackson on the other hand, also cute, but far more annoying when he complains about dinner. He asks me "why do we have to always eat nutritious dinners?" I told him that when God agreed to give him to me, I promised to make healthy meals. At any rate, I just wanted you all to know that my kids are normal kids who complain about food too. Still, I refuse to give in and as long as they're getting a nice variety of foods, they need to deal with what is on their plates.
Tomorrow we're having some risotto and meat loaf. The risotto is really just for me (the kids might try it) and so I'm going with a Blue Cheese risotto. Yum! I will half the recipe since I don't need tons. I'm not going to make the toast points either (I don't need it) but if you were serving this to guests, definitely make it! Baby portobellos are called crimini mushrooms around here and you can get them anywhere. I'll probably leave the asparagus out unless I can get the really thin asparagus when I grocery shop. Arborio rice is a specific type of rice and you should be able to find it in your rice section of the store. Don't substitute this! Arborio rice is a long cooking rice but it's so worth it. In a risotto, you really want to use Arborio but even when you're having a meal that you just want plain rice, you will love this rice! When it's cooked properly, it takes a while (about 40 minutes) it's very good. I know many people have gotten accustomed to minute rice but side by side, there is no comparison in taste. Just use any blue cheese, don't worry about searching out Wisconsin. The meatloaf recipe is Brown Sugar meatloaf. It's a simple recipe and I know the boys will love it!
Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese
Amy - amylz
Recipe courtesy Team B Grandpappas
8 ounces baby portobellos, sliced
Butter, for sauteing. plus 2 tablespoons
Olive oil, for sauteing
1/2 cup asparagus tips
1 medium Vidalia onion, small dice
12 ounces arborio rice
1 1/2 cups chicken stock
1 Bartlett pear, sliced, reserve a few slices, for garnish
12 ounces Wisconsin blue cheese
Salt and freshly ground pepper
Toast Points with Roasted Garlic, Caramelized Onions, and Goat Cheese, recipe follows
In a medium sized pan, saute mushrooms in butter and olive oil until they are tender. In a separate pan, saute asparagus tips in butter until they are tender. Set both aside. In the same pan, saute onion in olive oil until they are tender and translucent. Add the risotto to the pan and stir constantly. While stirring, add 1 cup of chicken stock to the risotto. When the mixture begins to thicken, add 1/2 cup more of chicken stock. Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears. When the risotto reaches the desired consistency, add the mushrooms. Garnish with thin slices of pear and sauteed asparagus tips.
Toast Points with Roasted Garlic, Caramelized Onions and Goat Cheese:
1 red onion, quartered
2 tablespoons butter
6 tablespoons dark brown sugar
8 large cloves garlic, minced
1/4 cup chicken stock
8 ounces goat cheese
Fresh basil leaves, chopped, plus extra leaves for garnish
1 baguette, cut diagonally in 1/4-inch slices
Salt and freshly ground pepper
In a medium sized pan, saute onions in butter and brown sugar. Cook until the onions begin to caramelize. In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock. Drain the liquid from the garlic and mash the cloves with the onions. Add cheese to the garlic and onion mixture and stir until the cheese melts. Finish the cheese spread with freshly chopped basil. Brush baguette slices with melted butter on each side. In a large grill pan, toast the buttered baguette pieces over medium heat. Toast the bread until the pieces are browned and slightly crispy. Remove the toast points from the pan and spoon the cheese mixture on top of each piece. Garnish each point with a small basil leaf.
Brown Sugar Meatloaf
OP???
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.
Today's extra recipe if for chocolate cake. Every time I make this people love it and it's so easy. It's super moist and would be a great cake to take to a potluck. It's cooked in a bundt pan so it presents really well! It doesn't need any frosting at all!
Too Much Chocolate Cake
LoveMyNovGirls via AllRecipes.com
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Amy
Tomorrow we're having some risotto and meat loaf. The risotto is really just for me (the kids might try it) and so I'm going with a Blue Cheese risotto. Yum! I will half the recipe since I don't need tons. I'm not going to make the toast points either (I don't need it) but if you were serving this to guests, definitely make it! Baby portobellos are called crimini mushrooms around here and you can get them anywhere. I'll probably leave the asparagus out unless I can get the really thin asparagus when I grocery shop. Arborio rice is a specific type of rice and you should be able to find it in your rice section of the store. Don't substitute this! Arborio rice is a long cooking rice but it's so worth it. In a risotto, you really want to use Arborio but even when you're having a meal that you just want plain rice, you will love this rice! When it's cooked properly, it takes a while (about 40 minutes) it's very good. I know many people have gotten accustomed to minute rice but side by side, there is no comparison in taste. Just use any blue cheese, don't worry about searching out Wisconsin. The meatloaf recipe is Brown Sugar meatloaf. It's a simple recipe and I know the boys will love it!
Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese
Amy - amylz
Recipe courtesy Team B Grandpappas
8 ounces baby portobellos, sliced
Butter, for sauteing. plus 2 tablespoons
Olive oil, for sauteing
1/2 cup asparagus tips
1 medium Vidalia onion, small dice
12 ounces arborio rice
1 1/2 cups chicken stock
1 Bartlett pear, sliced, reserve a few slices, for garnish
12 ounces Wisconsin blue cheese
Salt and freshly ground pepper
Toast Points with Roasted Garlic, Caramelized Onions, and Goat Cheese, recipe follows
In a medium sized pan, saute mushrooms in butter and olive oil until they are tender. In a separate pan, saute asparagus tips in butter until they are tender. Set both aside. In the same pan, saute onion in olive oil until they are tender and translucent. Add the risotto to the pan and stir constantly. While stirring, add 1 cup of chicken stock to the risotto. When the mixture begins to thicken, add 1/2 cup more of chicken stock. Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears. When the risotto reaches the desired consistency, add the mushrooms. Garnish with thin slices of pear and sauteed asparagus tips.
Toast Points with Roasted Garlic, Caramelized Onions and Goat Cheese:
1 red onion, quartered
2 tablespoons butter
6 tablespoons dark brown sugar
8 large cloves garlic, minced
1/4 cup chicken stock
8 ounces goat cheese
Fresh basil leaves, chopped, plus extra leaves for garnish
1 baguette, cut diagonally in 1/4-inch slices
Salt and freshly ground pepper
In a medium sized pan, saute onions in butter and brown sugar. Cook until the onions begin to caramelize. In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock. Drain the liquid from the garlic and mash the cloves with the onions. Add cheese to the garlic and onion mixture and stir until the cheese melts. Finish the cheese spread with freshly chopped basil. Brush baguette slices with melted butter on each side. In a large grill pan, toast the buttered baguette pieces over medium heat. Toast the bread until the pieces are browned and slightly crispy. Remove the toast points from the pan and spoon the cheese mixture on top of each piece. Garnish each point with a small basil leaf.
Brown Sugar Meatloaf
OP???
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.
Today's extra recipe if for chocolate cake. Every time I make this people love it and it's so easy. It's super moist and would be a great cake to take to a potluck. It's cooked in a bundt pan so it presents really well! It doesn't need any frosting at all!
Too Much Chocolate Cake
LoveMyNovGirls via AllRecipes.com
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Amy
Tuesday, July 1, 2008
Cranberry Barbecued Chicken, Easter Salad
Hi everyone! How can it already be July? I feel like time is slipping through my fingers!
Tomorrow we're having Cranberry Barbecued Chicken and it's cooked in the crock pot. I do love my crock pot but this week I have been using it a lot more than normal. I guess with the hot weather, it's nice to not have to cook in the evenings. This recipe is super easy. Remember, you want your crock to be at least 1/2 full so adjust the number of breasts for that. I will use 3 giant breasts for this recipe. You will need a couple cans of cranberry sauce because 1 can only has about 1.5 cups. If that's ok with you, then just use 1 but I think the cranberries are the best part so I'm using 2 cans. On the side, we're having Eater Salad. Grace explains why it's called Easter Salad in the recipe but it's basically a yummy green salad with fun things in it. I'm going to leave out the ham and I'll let everyone use the salad dressing they want but otherwise I'm following the directions.
Cranberry Barbecued Chicken
Amy - amylz
The Everything Slow Cooker Cookbook
3 pounds chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 celery ribs, chopped
1 cup barbecue sauce
1 onion, chopped
2 cups whole berry cranberry sauce
Remove the skin from the chicken and place in the bottom of the slow cooker. Cover with remaining ingredients. Cover slow cooker and cook on low for 6-8 hours.
Easter Salad
Grace (TigMode)
I got this recipe from a friend at work. She has a big family from all over the state that gets together for the entire Easter weekend, and on the Saturday everybody brings a dish to pass......this is always what she brings on demand so she calls it Easter salad. It's a variation of a layered salad and it tastes great all year long despite it's holiday name! Keep this in mind for your next dish to pass event.
1 package (10 oz.) mixed salad greens
6 plum tomatoes, chopped
8 mini Kosher Dill pickles, chopped
2 cups shedded carrots
4 hard-cooked eggs, chopped
2 cups cubed ham
1 small red onion, chopped
1 bottle (8 oz.) KRAFT Peppercorn Ranch Dressing
Place greens in bottom of large clear salad bowl so people can see all the layers.
Layer tomatoes, pickles, carrots, eggs, ham and onion over greens in bowl.
Spread dressing evenly over top of salad. Refrigerate until ready to serve.
Amy
Tomorrow we're having Cranberry Barbecued Chicken and it's cooked in the crock pot. I do love my crock pot but this week I have been using it a lot more than normal. I guess with the hot weather, it's nice to not have to cook in the evenings. This recipe is super easy. Remember, you want your crock to be at least 1/2 full so adjust the number of breasts for that. I will use 3 giant breasts for this recipe. You will need a couple cans of cranberry sauce because 1 can only has about 1.5 cups. If that's ok with you, then just use 1 but I think the cranberries are the best part so I'm using 2 cans. On the side, we're having Eater Salad. Grace explains why it's called Easter Salad in the recipe but it's basically a yummy green salad with fun things in it. I'm going to leave out the ham and I'll let everyone use the salad dressing they want but otherwise I'm following the directions.
Cranberry Barbecued Chicken
Amy - amylz
The Everything Slow Cooker Cookbook
3 pounds chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 celery ribs, chopped
1 cup barbecue sauce
1 onion, chopped
2 cups whole berry cranberry sauce
Remove the skin from the chicken and place in the bottom of the slow cooker. Cover with remaining ingredients. Cover slow cooker and cook on low for 6-8 hours.
Easter Salad
Grace (TigMode)
I got this recipe from a friend at work. She has a big family from all over the state that gets together for the entire Easter weekend, and on the Saturday everybody brings a dish to pass......this is always what she brings on demand so she calls it Easter salad. It's a variation of a layered salad and it tastes great all year long despite it's holiday name! Keep this in mind for your next dish to pass event.
1 package (10 oz.) mixed salad greens
6 plum tomatoes, chopped
8 mini Kosher Dill pickles, chopped
2 cups shedded carrots
4 hard-cooked eggs, chopped
2 cups cubed ham
1 small red onion, chopped
1 bottle (8 oz.) KRAFT Peppercorn Ranch Dressing
Place greens in bottom of large clear salad bowl so people can see all the layers.
Layer tomatoes, pickles, carrots, eggs, ham and onion over greens in bowl.
Spread dressing evenly over top of salad. Refrigerate until ready to serve.
Amy
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