Hi everyone! Happy Halloween! It's kind of nice having it on a Friday night, the kids are loving it!
Tomorrow we are having Veggie Kabobs and Zesty Slow Cooker Chicken Barbecue. The kabobs are great because you can follow this recipe exactly or sub the veggies your family likes. This is meant to be cooked on the BBQ but if it's not BBQ weather where you live, use a grill pan or the George Forman Grill. Come on, everyone has one! My family loves the mushrooms, tomatoes, onions and zucchini so that's probably what I'll go with! The chicken is a crock pot recipe and so simple. It cooks pretty quickly too. You can eat the chicken breasts whole or shred the chicken when it's done and serve it on buns. Yum! If you don't have chicken breasts, throw in what you have. I recommed using boneless chicken though so it will cook in the right amount of time. If you have to use bone in chicken, you'll need to cook this a bit longer!
Veggie Kabobs
Grace (TigMode)
12 mushrooms
2 green bell peppers
1 red bell pepper
1 pint cherry tomatoes
2 onions
1 eggplant
3 zucchinis
1/2 cup olive oil
1/2 cup lemon juice
salt
black pepper
I suggest you use a sweet onion such as Vidalia, Imperial Sweet or Bermuda. Prepare vegetables. Clean mushrooms and remove stems, seed peppers and cut into bite-sized chunks, peel onions and cut into chunks, remove stems from cherry tomatoes, slice zucchini into thick slices, cut eggplant into chunks. Use 6 metal skewers about 6-8 inches long. Thread vegetables onto skewers, alternating according to color for a nice presentation. Brush with a marinade of the olive oil, lemon juice, salt and pepper. Grill 4 inches from hot coals, turning and basting frequently. Cook for about 12-15 minutes.
Zesty Slow Cooker Chicken Barbecue
Amy – amylz
All Recipes - Yields: 6 servings
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Amy
Friday, October 31, 2008
Thursday, October 30, 2008
Cheese Tortellini Soup with Cannelloni and Spinach, New England Clam Chowder, Pumpkin Upside Down Cake
Hi everyone! Tomorrow is grocery shopping day so I thought I would talk about some good sales out there. Safeway has Pork Chops on sale for $1.39/lb. Honey Crisp Apples are only $1.49/lb so I'm going to get a bunch of those for the kids. They love them! Albertson's has a bunch of BOGO sales going on (that's buy one get one free). They're BOGO on chicken breasts, pork chops, rump roasts, chuck roasts, bags of shrimp, ham steaks, and iceberg lettuce. There are other things too but those were the good ones. They also have green peppers for $.79 so you may want to stock up, dice them and throw them in the freezer. QFC has red, yello or orange peppers at 10/$10. Again, it might be a good time to stock up and freeze. Their whole fryers are $.69/lb so it's a good time to pick up a couple! Oh, and QFC has Satsumas for $4.99 (3 pound bag). So, if any of these things appeal to you, run out and pick them up!
Tomorrow is Halloween and we always host my family for the festivities. Since people are in and out, I like to have something for dinner that can stay warm and be eaten anytime. This year, I'm going with Cheese Tortellini Soup and New England Clam Chowder. The tortellini soup is so easy. You can have it ready in just a few minutes. The only change I'm going to make with the clam chowder is I'm going to double it. This recipe is so easy too! You should be able to find all the clam ingredients on the aisle where the tuna is at your super market. Then for dessert, I'm making a Pumpkin Upside Down Cake. That sounds festive! The only change I'm going to make is to leave the pecans out. I can't wait to see how this turns out!
Cheese Tortellini Soup with Cannelloni and Spinach
Amy – amylz
Family Fun Magazine - Serves: 5
2 tablespoons olive oil
1/2 onion, diced
4 cloves garlic, minced
1 tablespoon, fresh thyme, chopped
1/4 teaspoon dried crushed red pepper
6 cups chicken broth
8 ounce package cheese tortellini
9 ounces fresh spinach leaves (about 5 cups)
1 (15 ounce) can cannelloni beans, rinsed and drained
1/2 cup Parmesan cheese
Step 1 Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
Step 2 Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
Step 3 Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
Step 4 Ladle soup into bowls. Serve with Parmesan cheese on the side.
New England Clam Chowder
Amy - amylz
2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional)
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender. Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
Yield: 4 servings (serving size: 1 1/4 cups)
CALORIES 184 (19% from fat); FAT 3.9g (sat 1.2g,mono 2.1g,poly 0.4g); PROTEIN 8.4g; CHOLESTEROL 20mg; CALCIUM 132mg; SODIUM 434mg; FIBER 2.5g; IRON 2.7mg; CARBOHYDRATE 28.5g
Cooking Light, OCTOBER 1998
Pumpkin Upside Down Cake
Jenna
1 cup (2 sticks) unsalted butter
1 cup brown sugar
2 cups fresh cranberries
1 cup coarsely chopped toasted pecans
2 eggs
1 cup canned pumpkin
6 Tbsp vegetable oil
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
whipped cream for topping
Line a 9x9 square pan with parchment paper. Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until smooth. Pour mixture into bottom of pan. Toss together cranberries and pecans and place them evenly over the brown sugar mixture. In a large bowl, whisk together pumpkin, egg and oil. Combine dry ingredients separately, then stir into the pumpkin mixture. Carefully spread batter over the cranberry pecan topping. Bake at 350' for 35-40 minutes. Let cool for 10 minutes on a wire rack. Place a large plate on top of the cake, then invert the cake and plate together. Gently remove the pan and carefully peel off the parchment paper. Let cool completely before serving, topped with whipped cream.
Amy
Tomorrow is Halloween and we always host my family for the festivities. Since people are in and out, I like to have something for dinner that can stay warm and be eaten anytime. This year, I'm going with Cheese Tortellini Soup and New England Clam Chowder. The tortellini soup is so easy. You can have it ready in just a few minutes. The only change I'm going to make with the clam chowder is I'm going to double it. This recipe is so easy too! You should be able to find all the clam ingredients on the aisle where the tuna is at your super market. Then for dessert, I'm making a Pumpkin Upside Down Cake. That sounds festive! The only change I'm going to make is to leave the pecans out. I can't wait to see how this turns out!
Cheese Tortellini Soup with Cannelloni and Spinach
Amy – amylz
Family Fun Magazine - Serves: 5
2 tablespoons olive oil
1/2 onion, diced
4 cloves garlic, minced
1 tablespoon, fresh thyme, chopped
1/4 teaspoon dried crushed red pepper
6 cups chicken broth
8 ounce package cheese tortellini
9 ounces fresh spinach leaves (about 5 cups)
1 (15 ounce) can cannelloni beans, rinsed and drained
1/2 cup Parmesan cheese
Step 1 Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
Step 2 Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
Step 3 Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
Step 4 Ladle soup into bowls. Serve with Parmesan cheese on the side.
New England Clam Chowder
Amy - amylz
2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional)
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender. Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
Yield: 4 servings (serving size: 1 1/4 cups)
CALORIES 184 (19% from fat); FAT 3.9g (sat 1.2g,mono 2.1g,poly 0.4g); PROTEIN 8.4g; CHOLESTEROL 20mg; CALCIUM 132mg; SODIUM 434mg; FIBER 2.5g; IRON 2.7mg; CARBOHYDRATE 28.5g
Cooking Light, OCTOBER 1998
Pumpkin Upside Down Cake
Jenna
1 cup (2 sticks) unsalted butter
1 cup brown sugar
2 cups fresh cranberries
1 cup coarsely chopped toasted pecans
2 eggs
1 cup canned pumpkin
6 Tbsp vegetable oil
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
whipped cream for topping
Line a 9x9 square pan with parchment paper. Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until smooth. Pour mixture into bottom of pan. Toss together cranberries and pecans and place them evenly over the brown sugar mixture. In a large bowl, whisk together pumpkin, egg and oil. Combine dry ingredients separately, then stir into the pumpkin mixture. Carefully spread batter over the cranberry pecan topping. Bake at 350' for 35-40 minutes. Let cool for 10 minutes on a wire rack. Place a large plate on top of the cake, then invert the cake and plate together. Gently remove the pan and carefully peel off the parchment paper. Let cool completely before serving, topped with whipped cream.
Amy
Wednesday, October 29, 2008
Argentina-Style Pork Tenderloin, Baked Beans
Hi everyone!
Tomorrow we are having an Argentine-Style Pork Tenderloin for dinner. This is very healthy (only 4 WW points). You do need to marinate this over night. If you don't want to BBQ it outside, use a grill pan on the stove. On the side, I'm making baked beans. My kids love beans. This is one of those semi homemade meals as you start with canned baked beans but then add your own stuff!
Argentina-Style Pork Tenderloin
Sarah ~ Mama2Elli-Bean ~ Weight Watchers Ultimate Flex & Core Cookbook
Makes 4-4 WW pts servings
1 lb pork tenderloin, trimmed
3 garlic cloves, minced
3 tbsp parsley, chopped
2 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 tsp rosemary, chopped
1 tsp thyme, chopped
1/8 tsp chipotle chili powder (optional)
1 tsp salt
¼ tsp pepper
Place the pork between 2 sheets of wax paper. Pound the pork to ½” thickness, using a meat mallet or bottom of a heavy saucepan. To make the marinade, combine the garlic, parsley, lemon juice, oil, rosemary, thyme & chili powder (if using) in a Ziploc bag; add the pork. Squeeze out the air and seal bag; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 2 hrs or overnight. Spray the grill rack with nonstick spray; prepare the grill. Sprinkle the pork with the salt and pepper and place on the grill rack. Grill the pork until thermometer inserted into the center registers 160*, about 18-22 mins. Transfer to a cutting board, cover loosely with foil and let stand about 5 mins. Cut into 12 slices (1 serving = 3 slices).
159 cal, 6g fat (2g saturated fat & 0g trans fat), 75mg cholesterol, 634mg sodium, 1g carbs, 0g fiber, 24g protein
Baked Beans
Jill&Ryan
4 (16oz) cans of baked beans
1 (20 oz) can of crushed pineapple
1 cup molasses
1 cup BBQ sauce
2 tablespoons of yellow or brown mustard
5 slices of cooked bacon, crumbled
1 large can of French’s French fried onion, crushed
salt and pepper
Preheat oven to 350 degrees. In a large bowl mix together beans, pineapple, molasses, BBQ sauce, mustard and ½ od the crushed onions. Add some salt and pepper to taste. Pour beans in a 9 x 13 casserole dish and sprinkle with bacon and remaining onions on top. Cook in oven for 1 hour or until beans are brown and bubbly.
Amy
Tomorrow we are having an Argentine-Style Pork Tenderloin for dinner. This is very healthy (only 4 WW points). You do need to marinate this over night. If you don't want to BBQ it outside, use a grill pan on the stove. On the side, I'm making baked beans. My kids love beans. This is one of those semi homemade meals as you start with canned baked beans but then add your own stuff!
Argentina-Style Pork Tenderloin
Sarah ~ Mama2Elli-Bean ~ Weight Watchers Ultimate Flex & Core Cookbook
Makes 4-4 WW pts servings
1 lb pork tenderloin, trimmed
3 garlic cloves, minced
3 tbsp parsley, chopped
2 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 tsp rosemary, chopped
1 tsp thyme, chopped
1/8 tsp chipotle chili powder (optional)
1 tsp salt
¼ tsp pepper
Place the pork between 2 sheets of wax paper. Pound the pork to ½” thickness, using a meat mallet or bottom of a heavy saucepan. To make the marinade, combine the garlic, parsley, lemon juice, oil, rosemary, thyme & chili powder (if using) in a Ziploc bag; add the pork. Squeeze out the air and seal bag; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 2 hrs or overnight. Spray the grill rack with nonstick spray; prepare the grill. Sprinkle the pork with the salt and pepper and place on the grill rack. Grill the pork until thermometer inserted into the center registers 160*, about 18-22 mins. Transfer to a cutting board, cover loosely with foil and let stand about 5 mins. Cut into 12 slices (1 serving = 3 slices).
159 cal, 6g fat (2g saturated fat & 0g trans fat), 75mg cholesterol, 634mg sodium, 1g carbs, 0g fiber, 24g protein
Baked Beans
Jill&Ryan
4 (16oz) cans of baked beans
1 (20 oz) can of crushed pineapple
1 cup molasses
1 cup BBQ sauce
2 tablespoons of yellow or brown mustard
5 slices of cooked bacon, crumbled
1 large can of French’s French fried onion, crushed
salt and pepper
Preheat oven to 350 degrees. In a large bowl mix together beans, pineapple, molasses, BBQ sauce, mustard and ½ od the crushed onions. Add some salt and pepper to taste. Pour beans in a 9 x 13 casserole dish and sprinkle with bacon and remaining onions on top. Cook in oven for 1 hour or until beans are brown and bubbly.
Amy
Tuesday, October 28, 2008
Manicotti stuffed with Chicken
Hi everyone!
Tomorrow we are having Manicotti stuffed with chicken. This is a really clever idea. You masically stuff manicotto shells with chicken and then top with sauce. I think my kids will love this! I'll leave off the cheese but otherwise follow as written!
Manicotti stuffed with Chicken
Kandi - 3sacrowd
28 oz. jar spaghetti sauce
1 tsp. garlic salt
1-1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1/3 cup water
2-1/2 cups shredded Mozzarella cheese
Preheat oven to 350 degrees. In a 13x9" glass baking pan, pour 1/3 of the spaghetti sauce. Sprinkle chicken tenders with garlic salt. Place chicken tenders into each manicotti noodle, using more than one to fill each shell if needed. Place in baking dish. Pour water into remaining spaghetti sauce in jar, close jar and shake well. Pour this mixture over filled manicotti shells in baking dish, making sure to cover pasta completely. Cover with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 60 minutes until pasta is tender when pierced with a fork. 6 servings
Amy
Tomorrow we are having Manicotti stuffed with chicken. This is a really clever idea. You masically stuff manicotto shells with chicken and then top with sauce. I think my kids will love this! I'll leave off the cheese but otherwise follow as written!
Manicotti stuffed with Chicken
Kandi - 3sacrowd
28 oz. jar spaghetti sauce
1 tsp. garlic salt
1-1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1/3 cup water
2-1/2 cups shredded Mozzarella cheese
Preheat oven to 350 degrees. In a 13x9" glass baking pan, pour 1/3 of the spaghetti sauce. Sprinkle chicken tenders with garlic salt. Place chicken tenders into each manicotti noodle, using more than one to fill each shell if needed. Place in baking dish. Pour water into remaining spaghetti sauce in jar, close jar and shake well. Pour this mixture over filled manicotti shells in baking dish, making sure to cover pasta completely. Cover with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 60 minutes until pasta is tender when pierced with a fork. 6 servings
Amy
Monday, October 27, 2008
Screwed up Salad, Superb Salmon
Hi everyone!
Tomorrow we are having Screwed up Salad. My kids will love this because they love beans. It's basically a taco salad with fritos on top. My husband will be having Superb Salmon. This is an easy way to prepare salmon with a rub. You can make your own or just buy a seafood rub.
Screwed up Salad
Dottie (hokiesmom)
1 lb hamburger (or chicken)
1/2 package Taco Seasoning
1 bottle Catalina dressing
1 can Pinto Beans, drained
1 can Black Beans, drained
1 can Green Chilis
1 can Whole kernel corn, drained
Lettuce, torn into bite size pieces
Tomatoes, chopped
Onion, chopped
1 bag Fritos
Cook and drain hamburger. Season and cook according to package. Set aside and let cool before adding to salad. In a large bowl, combine all ingredients EXCEPT Frito; mix well to coat with dressing. Before serving add Fritos and toss to coat. Garnish with sour cream and chopped onions if so desired.
Superb Salmon
Amy – amylz
Family Fun Magazine
SUPERB SALMON
1 2- to 3-lb. salmon fillet
4 tbsp. or more Salmon Rub (below)
Mayonnaise (optional)
Charcoal
Hardwood chips (optional)
SALMON RUB
3 tbsp. kosher salt
2 tbsp. sugar
1 tbsp. light or dark brown sugar
2 tsp. ground black pepper
2 tsp. celery seed
2 tsp. paprika
2 tsp. garlic powder
1 tsp. cayenne
1 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground fennel seed
Step 1 Combine all the rub ingredients (the recipe makes 2/3 cup) and sprinkle several tablespoons on the flesh side of the fish, working it in with the back of a spoon. (Store the remaining rub in an airtight container.)
Step 2 If the fillet is from a less oily variety, such as Atlantic, first coat it with a thin layer of mayonnaise. When your coals are ashed over, or with the gas grill at Medium, add a handful of soaked hardwood chips.
Step 3 Place the fillet on a lightly oiled cooking rack skin-side down and close the grill. Do not turn the fish. Cooking time will vary anywhere from 15 minutes to 1 hour. The fish is done when the flesh separates into moist sections with a fork (don't wait until it separates into dry flakes). Serves 4 to 6.
Amy
Tomorrow we are having Screwed up Salad. My kids will love this because they love beans. It's basically a taco salad with fritos on top. My husband will be having Superb Salmon. This is an easy way to prepare salmon with a rub. You can make your own or just buy a seafood rub.
Screwed up Salad
Dottie (hokiesmom)
1 lb hamburger (or chicken)
1/2 package Taco Seasoning
1 bottle Catalina dressing
1 can Pinto Beans, drained
1 can Black Beans, drained
1 can Green Chilis
1 can Whole kernel corn, drained
Lettuce, torn into bite size pieces
Tomatoes, chopped
Onion, chopped
1 bag Fritos
Cook and drain hamburger. Season and cook according to package. Set aside and let cool before adding to salad. In a large bowl, combine all ingredients EXCEPT Frito; mix well to coat with dressing. Before serving add Fritos and toss to coat. Garnish with sour cream and chopped onions if so desired.
Superb Salmon
Amy – amylz
Family Fun Magazine
SUPERB SALMON
1 2- to 3-lb. salmon fillet
4 tbsp. or more Salmon Rub (below)
Mayonnaise (optional)
Charcoal
Hardwood chips (optional)
SALMON RUB
3 tbsp. kosher salt
2 tbsp. sugar
1 tbsp. light or dark brown sugar
2 tsp. ground black pepper
2 tsp. celery seed
2 tsp. paprika
2 tsp. garlic powder
1 tsp. cayenne
1 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground fennel seed
Step 1 Combine all the rub ingredients (the recipe makes 2/3 cup) and sprinkle several tablespoons on the flesh side of the fish, working it in with the back of a spoon. (Store the remaining rub in an airtight container.)
Step 2 If the fillet is from a less oily variety, such as Atlantic, first coat it with a thin layer of mayonnaise. When your coals are ashed over, or with the gas grill at Medium, add a handful of soaked hardwood chips.
Step 3 Place the fillet on a lightly oiled cooking rack skin-side down and close the grill. Do not turn the fish. Cooking time will vary anywhere from 15 minutes to 1 hour. The fish is done when the flesh separates into moist sections with a fork (don't wait until it separates into dry flakes). Serves 4 to 6.
Amy
Sunday, October 26, 2008
Blue Moon Burgers, Oatmeal Molasses Round Bread
Hi everyone!
Tomorrow we are having burgers again! My boys love them though. Like I said before, they like plain burgers so that's what they'll get but I'm going with these Blue Moon Burgers. Yum! For Monday bread day, I'm making Oatmeal Molasses Round Bread. This recipe makes two loaves. You do have to do all the work but it's worth it. Making bread is so simple! If you haven't done it, give it a try. If you don't want to buy buttermilk, use regular milk and add 1 tbsp of vinegar for every 1 cup of milk.
Blue Moon Burgers
Shannon (MomNme2)
1 lb lean ground beef
Couple shakes Worcestershire sauce
Cracked black pepper
1/4 lb blue cheese, cut into 4 pieces
1/4 C Dry red wine
Kosher salt to taste
4 Crusty rolls
Season beef w/Worcestershire and black pepper. Take a quarter of the ground beef in your hand, and nest blue cheese in the meat, forming a pattie around the filling-keep burgers no more than 3/4" thick. Pour wine into shallow dish. Turn each burger in wine and let rest while you heat nonstick griddle to medium hot. Cook burgers 4 minutes on each side or until desired doneness. Salt to taste. Top burgers with romaine lettuce, and red onion.
Oatmeal Molasses Round Bread
Sandy~Bettyinthekitchen via Cooking Light
2 cups fat-free buttermilk
1/2 cup regular oats
1/4 cup unsulfured molasses
2 T vegetable oil
2 3/4 cups all-purpose flour
1 cup whole wheat flour
2 T sugar
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup raisins (golden) (or sub currants)
1 T yellow cornmeal
Preheat oven to 400º. Combine first 4 ingredients in a medium bowl. Lightly spoon flours into dry measuring cups, level with a knife. Combine the flours, sugar, salt, baking powder, and baking soda in a large bowl, and make a well in center of mixture. Add buttermilk mixture to flour mixture, stirring just until moist, stir in raisins. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes. Turn half of dough out onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel sticky); shape dough into a 6-inch round loaf. Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4 inch deep across top of each loaf using a sharp knife. Bake at 400º for 20 minutes. Reduce oven temperature to 375º (do not remove loaves from oven); bake an additional 15 minutes or until bottoms sound hollow when tapped. Let stand 15 minutes before slicing. Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice).
Calories 126, fat 1.5 g, protein 3.4g, carb 25.2 g, fiber 1.6g
Sandy's notes: skip the kneading step. Divide the dough and make two piles of dough on the cornmeal sprinkled cookie sheet. Watch the baking time, may not need the full additional 15 minutes.
Amy
Tomorrow we are having burgers again! My boys love them though. Like I said before, they like plain burgers so that's what they'll get but I'm going with these Blue Moon Burgers. Yum! For Monday bread day, I'm making Oatmeal Molasses Round Bread. This recipe makes two loaves. You do have to do all the work but it's worth it. Making bread is so simple! If you haven't done it, give it a try. If you don't want to buy buttermilk, use regular milk and add 1 tbsp of vinegar for every 1 cup of milk.
Blue Moon Burgers
Shannon (MomNme2)
1 lb lean ground beef
Couple shakes Worcestershire sauce
Cracked black pepper
1/4 lb blue cheese, cut into 4 pieces
1/4 C Dry red wine
Kosher salt to taste
4 Crusty rolls
Season beef w/Worcestershire and black pepper. Take a quarter of the ground beef in your hand, and nest blue cheese in the meat, forming a pattie around the filling-keep burgers no more than 3/4" thick. Pour wine into shallow dish. Turn each burger in wine and let rest while you heat nonstick griddle to medium hot. Cook burgers 4 minutes on each side or until desired doneness. Salt to taste. Top burgers with romaine lettuce, and red onion.
Oatmeal Molasses Round Bread
Sandy~Bettyinthekitchen via Cooking Light
2 cups fat-free buttermilk
1/2 cup regular oats
1/4 cup unsulfured molasses
2 T vegetable oil
2 3/4 cups all-purpose flour
1 cup whole wheat flour
2 T sugar
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup raisins (golden) (or sub currants)
1 T yellow cornmeal
Preheat oven to 400º. Combine first 4 ingredients in a medium bowl. Lightly spoon flours into dry measuring cups, level with a knife. Combine the flours, sugar, salt, baking powder, and baking soda in a large bowl, and make a well in center of mixture. Add buttermilk mixture to flour mixture, stirring just until moist, stir in raisins. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes. Turn half of dough out onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel sticky); shape dough into a 6-inch round loaf. Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4 inch deep across top of each loaf using a sharp knife. Bake at 400º for 20 minutes. Reduce oven temperature to 375º (do not remove loaves from oven); bake an additional 15 minutes or until bottoms sound hollow when tapped. Let stand 15 minutes before slicing. Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice).
Calories 126, fat 1.5 g, protein 3.4g, carb 25.2 g, fiber 1.6g
Sandy's notes: skip the kneading step. Divide the dough and make two piles of dough on the cornmeal sprinkled cookie sheet. Watch the baking time, may not need the full additional 15 minutes.
Amy
Saturday, October 25, 2008
Halloween Spider Cake, Seven-Layer Salad, Vegetable Orzo
Hi everyone!
We have a lot going on tomorrow. First off, the boys are scheduled to bring snacks to Sunday School and for Jackson's class, he's going to bring a Halloween Spider Cake. This is so cute and so simple, anyone can do it. The hardest part is finding two green gumballs. If you can't find them, use anything that would work for eyes. It really doesn't matter what color they are; I think gum drops could work or even those yellow sour candies. For Caden's class, I'm going to bring something a little healthier (like string cheese) since they are only 2. Then we have a potluck to attend after class at church and I'm bringing a Seven-Layer Salad. These are perfect for potlucks and you can make them a day early. If you don't like one of the layers, use something else. You really can't mess this salad up. Then for dinner, we're going to my SIL's to celebrate MIL's birthday and I'm bringing Vegetable Orzo. This is a great recipe because you can use whatever veggies you have. Anything works! If you haven't tried orzo, you should. It's a tiny pasta that kind of looks like rice.
Halloween Spider Cake
Amy – amylz
1 white cake mix
1 small box lime gelatin
blue food coloring
chocolate frosting
4 pieces black licorice
2 large green gumballs
Prepare lime gelatin as directed on the box; refrigerate. Prepare cake batter according to package directions. Bake in two 9-inch round cake pans. Cut a smaller circle out of the center of one cake. Set it aside for the head. Fill the hole with prepared gelatin that has been chopped up into small pieces. Lay the other cake on top. Place the small circle at head of big circle. Add blue food coloring to chocolate frosting until black in color; cover cake with frosting. Use black licorice as legs and gumballs as eyes.
Seven-Layer Salad
Amy - amylz
Makes:6 servings
1 bag (10 ounces) ready-to-eat mixed salad greens (6 cups)
8 medium radishes, thinly sliced
5 medium green onions, thinly sliced (5 tablespoons)
2 medium celery stalks, thinly sliced (1 cup)
12 slices bacon, crisply cooked and crumbled
1 package (10 ounces) frozen green peas, thawed
1 1/2 cups mayonnaise or salad dressing
1/2 cup shredded Cheddar cheese or grated Parmesan cheese (2 ounces)
1. Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens.
2. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
3. Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.
Vegetable Orzo
Grace (TigMode)
This recipe is great because you can make it with the veggies you have on hand or change it to taste... I make this a lot and love it with chopped asparagus instead of peas, for example.
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 small zucchini, chopped
1 cup shredded carrots, chopped
1 teaspoon curry powder
3 cups veggie stock
1 cup orzo pasta
1/2 cup grated Parmigiano-Reggiano
3 tablespoons chopped flat-leaf parsley, a handful
1 cup frozen peas
Salt and pepper
Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Sauté 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.
Amy
We have a lot going on tomorrow. First off, the boys are scheduled to bring snacks to Sunday School and for Jackson's class, he's going to bring a Halloween Spider Cake. This is so cute and so simple, anyone can do it. The hardest part is finding two green gumballs. If you can't find them, use anything that would work for eyes. It really doesn't matter what color they are; I think gum drops could work or even those yellow sour candies. For Caden's class, I'm going to bring something a little healthier (like string cheese) since they are only 2. Then we have a potluck to attend after class at church and I'm bringing a Seven-Layer Salad. These are perfect for potlucks and you can make them a day early. If you don't like one of the layers, use something else. You really can't mess this salad up. Then for dinner, we're going to my SIL's to celebrate MIL's birthday and I'm bringing Vegetable Orzo. This is a great recipe because you can use whatever veggies you have. Anything works! If you haven't tried orzo, you should. It's a tiny pasta that kind of looks like rice.
Halloween Spider Cake
Amy – amylz
1 white cake mix
1 small box lime gelatin
blue food coloring
chocolate frosting
4 pieces black licorice
2 large green gumballs
Prepare lime gelatin as directed on the box; refrigerate. Prepare cake batter according to package directions. Bake in two 9-inch round cake pans. Cut a smaller circle out of the center of one cake. Set it aside for the head. Fill the hole with prepared gelatin that has been chopped up into small pieces. Lay the other cake on top. Place the small circle at head of big circle. Add blue food coloring to chocolate frosting until black in color; cover cake with frosting. Use black licorice as legs and gumballs as eyes.
Seven-Layer Salad
Amy - amylz
Makes:6 servings
1 bag (10 ounces) ready-to-eat mixed salad greens (6 cups)
8 medium radishes, thinly sliced
5 medium green onions, thinly sliced (5 tablespoons)
2 medium celery stalks, thinly sliced (1 cup)
12 slices bacon, crisply cooked and crumbled
1 package (10 ounces) frozen green peas, thawed
1 1/2 cups mayonnaise or salad dressing
1/2 cup shredded Cheddar cheese or grated Parmesan cheese (2 ounces)
1. Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens.
2. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
3. Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.
Vegetable Orzo
Grace (TigMode)
This recipe is great because you can make it with the veggies you have on hand or change it to taste... I make this a lot and love it with chopped asparagus instead of peas, for example.
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 small zucchini, chopped
1 cup shredded carrots, chopped
1 teaspoon curry powder
3 cups veggie stock
1 cup orzo pasta
1/2 cup grated Parmigiano-Reggiano
3 tablespoons chopped flat-leaf parsley, a handful
1 cup frozen peas
Salt and pepper
Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Sauté 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.
Amy
Friday, October 24, 2008
Hail Caesar Burger, Emerils Smashed Potato Salad
Hi everyone!
Tomorrow we are having Caesar Burgers and Potato Salad. The men in my house like their burgers plain so that's what they'll get but I'm planning to go all out and do the Caesar burger. It sounds good. The potato salad is an Emeril recipe but it's really easy and uses ingredients you should have.
Hail Caesar Burger
Amy – amylz
4 Ciabatta Sandwich size buns
8 oz Caesar Dressing
4 Burgers
Steaks Seasoning
¼ cup Parmesan Cheese
½ cup Romaine Hearts
4 oz Caesar Dressing
To taste Ground Black Pepper
Optional Anchovy Fillets
8 Sliced Tomatoes
Procedure:
1. Cut the bun in half and toast the bun.
2. Cook the burger to your desired doneness (season with steak seasoning) and melt ½ oz of Parmesan cheese on each burger.
3. Spread the Caesar dressing on both sides of the bun.
4. In a mixing bowl toss the Romaine hearts with the remaining 4 oz of Caesar dressing.
5. Place the burgers on the busn then top with the tossed Caesar salad.
6. Top with Tomato slices and Anchovies if desired.
7. Ground fresh black pepper on top to taste.
Emerils Smashed Potato Salad
Wendy - from www.foodnetwork.com
2 pounds new potatoes, chopped
1/2 cup minced onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1 tablespoon light brown sugar
1/2 to 3/4 cup mayonnaise
1/4 cup yellow mustard
Dash of Worcestershire sauce
Dash of Tabasco sauce
1 lemon, juiced
Salt and pepper
Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled.
Amy
Tomorrow we are having Caesar Burgers and Potato Salad. The men in my house like their burgers plain so that's what they'll get but I'm planning to go all out and do the Caesar burger. It sounds good. The potato salad is an Emeril recipe but it's really easy and uses ingredients you should have.
Hail Caesar Burger
Amy – amylz
4 Ciabatta Sandwich size buns
8 oz Caesar Dressing
4 Burgers
Steaks Seasoning
¼ cup Parmesan Cheese
½ cup Romaine Hearts
4 oz Caesar Dressing
To taste Ground Black Pepper
Optional Anchovy Fillets
8 Sliced Tomatoes
Procedure:
1. Cut the bun in half and toast the bun.
2. Cook the burger to your desired doneness (season with steak seasoning) and melt ½ oz of Parmesan cheese on each burger.
3. Spread the Caesar dressing on both sides of the bun.
4. In a mixing bowl toss the Romaine hearts with the remaining 4 oz of Caesar dressing.
5. Place the burgers on the busn then top with the tossed Caesar salad.
6. Top with Tomato slices and Anchovies if desired.
7. Ground fresh black pepper on top to taste.
Emerils Smashed Potato Salad
Wendy - from www.foodnetwork.com
2 pounds new potatoes, chopped
1/2 cup minced onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1 tablespoon light brown sugar
1/2 to 3/4 cup mayonnaise
1/4 cup yellow mustard
Dash of Worcestershire sauce
Dash of Tabasco sauce
1 lemon, juiced
Salt and pepper
Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled.
Amy
Thursday, October 23, 2008
Mini Cheeseburger Salad with Yellow Mustard Vinaigrette, Hot Ranch Chicken Dip, Pudding Poke Cake
Hi everyone!
Tomorrow we are having a Mini Cheeseburger Salad for dinner. This is kind of fun. You make mini burgers and they go on your salad. Then you make your own Viaigrette. I love making my own salad dressing and Rachael Ray always has good and easy ones. It is Friday so I'm making my family a dessert and tomorrow we're going with a Pudding Poke Cake. These are so simple and great to have the kids help with. I put some different flavor combos at the bottom. I also have scrapbook night tomorrow night and we all bring appetizers to share. I'm bringing Hot Ranch Chicken Dip. I don't have any leftover cooked chicken so I'm going to pick up a package of that already cooked Tyson chicken and use that. I think canned chicken could work too.
Mini Cheeseburger Salad with Yellow Mustard Vinaigrette
Amy - amylz
Recipe courtesy Rachael Ray
1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion, eyeball it
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand* )
3 large hearts romaine lettuce
1 cup sliced pickles, drained – choose from sweet, half-sour or dill varieties
1 cup cherry or grape tomatoes
Dressing:
3 tablespoons yellow mustard (recommended: French's brand)
2 tablespoons apple cider vinegar
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons finely chopped chives
2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped
* There are many flavors of sharp Cheddar out in today's markets to choose from, so go plain or go wild! Among the choices out there in sharp cheddars: 5-peppercorn, smoked, dill, garlic and herb, roasted garlic, horseradish, chipotle, habanero, jalapeno – on and on!
Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill. Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface. Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese. Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes. Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over.
Hot Ranch Chicken Dip
(Melanie)
4 skinless chicken breasts
1 8oz block cream cheese
1 can cream of chicken soup
1 packet of dry Ranch dressing
1/2 cup water
1 cup shredded Monterey Jack cheese
chopped or sliced jalepenos (I used peppers from a jar)
Put all in crockpot and cook on low for 8-9 hours, occasionally stirring. The chicken should completely shred and everything should look like a thick soup. Spread in shallow dish or bowl, top with shredded monterey jack cheese and jalepenos. Great on bagel chips/crackers/tortilla chips.
Pudding Poke Cake
Amy –amylz
1 white cake mix
4 cups milk
2 small boxes lemon instant pudding
Prepare and bake cake mix as directed on package in a 9X3 pan. Remove from oven. Immediately poke holes at 1 inch intervals clear through the cake with round handle of a wooden spoon. Add milk to the pudding mix and beat with wire whisk 2 minutes. Quickly pour half the thin pudding mixture evenly over warm cake and into holes to make stripes. Refrigerate remaining pudding mixture until slightly thick. Spoon over top of cake, swirling to frost cake. Refrigerate at least 1 hour. Store leftover cake in fridge.
Other flavor combinations:
Lemon Cake Mix – Lemon Pudding
White Cake Mix – Butterscotch, Chocolate, Pistachio or Vanilla Pudding Mixes
Chocolate Cake Mix – Chocolate, Pistachio, Vanilla, Banana Cream, or Coconut Cream Pudding Mixes
Yellow Cake Mix – Butterscotch, Chocolate, or Pistachio Pudding Mixes
Amy
Tomorrow we are having a Mini Cheeseburger Salad for dinner. This is kind of fun. You make mini burgers and they go on your salad. Then you make your own Viaigrette. I love making my own salad dressing and Rachael Ray always has good and easy ones. It is Friday so I'm making my family a dessert and tomorrow we're going with a Pudding Poke Cake. These are so simple and great to have the kids help with. I put some different flavor combos at the bottom. I also have scrapbook night tomorrow night and we all bring appetizers to share. I'm bringing Hot Ranch Chicken Dip. I don't have any leftover cooked chicken so I'm going to pick up a package of that already cooked Tyson chicken and use that. I think canned chicken could work too.
Mini Cheeseburger Salad with Yellow Mustard Vinaigrette
Amy - amylz
Recipe courtesy Rachael Ray
1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion, eyeball it
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand* )
3 large hearts romaine lettuce
1 cup sliced pickles, drained – choose from sweet, half-sour or dill varieties
1 cup cherry or grape tomatoes
Dressing:
3 tablespoons yellow mustard (recommended: French's brand)
2 tablespoons apple cider vinegar
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons finely chopped chives
2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped
* There are many flavors of sharp Cheddar out in today's markets to choose from, so go plain or go wild! Among the choices out there in sharp cheddars: 5-peppercorn, smoked, dill, garlic and herb, roasted garlic, horseradish, chipotle, habanero, jalapeno – on and on!
Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill. Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface. Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese. Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes. Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over.
Hot Ranch Chicken Dip
(Melanie)
4 skinless chicken breasts
1 8oz block cream cheese
1 can cream of chicken soup
1 packet of dry Ranch dressing
1/2 cup water
1 cup shredded Monterey Jack cheese
chopped or sliced jalepenos (I used peppers from a jar)
Put all in crockpot and cook on low for 8-9 hours, occasionally stirring. The chicken should completely shred and everything should look like a thick soup. Spread in shallow dish or bowl, top with shredded monterey jack cheese and jalepenos. Great on bagel chips/crackers/tortilla chips.
Pudding Poke Cake
Amy –amylz
1 white cake mix
4 cups milk
2 small boxes lemon instant pudding
Prepare and bake cake mix as directed on package in a 9X3 pan. Remove from oven. Immediately poke holes at 1 inch intervals clear through the cake with round handle of a wooden spoon. Add milk to the pudding mix and beat with wire whisk 2 minutes. Quickly pour half the thin pudding mixture evenly over warm cake and into holes to make stripes. Refrigerate remaining pudding mixture until slightly thick. Spoon over top of cake, swirling to frost cake. Refrigerate at least 1 hour. Store leftover cake in fridge.
Other flavor combinations:
Lemon Cake Mix – Lemon Pudding
White Cake Mix – Butterscotch, Chocolate, Pistachio or Vanilla Pudding Mixes
Chocolate Cake Mix – Chocolate, Pistachio, Vanilla, Banana Cream, or Coconut Cream Pudding Mixes
Yellow Cake Mix – Butterscotch, Chocolate, or Pistachio Pudding Mixes
Amy
Wednesday, October 22, 2008
LUSCIOUS LEMON PANCAKES,
Hi everyone!
Tomorrow we are having breakfast for dinner. I'm making Luscious Lemon Pancakes and sausage. The pancake recipe is very simple. You can use any pancake mix you have (I'm using Bisquick or Krusteaz).
LUSCIOUS LEMON PANCAKES
Amy - amylz
2 cups Pancake Mix
1 cup water
1/2 cup lemon juice
8 oz lemon yogurt
2 eggs
2 tablespoons oil
1 tablespoon lemon zest (optional)
powdered sugar (optional)
Preheat griddle to 375ºF. In medium bowl, blend together Pancake Mix, water, lemon juice, yogurt, eggs, oil and lemon zest with a wire whip. Pour slightly less than 1/4 cup batter per pancake onto lightly greased griddle. Cook pancakes 1-1 1/2 minutes per side, turning only once. To serve, sprinkle with powdered sugar, if desired. Makes 20-24, 4-inch pancakes.
Amy
Tomorrow we are having breakfast for dinner. I'm making Luscious Lemon Pancakes and sausage. The pancake recipe is very simple. You can use any pancake mix you have (I'm using Bisquick or Krusteaz).
LUSCIOUS LEMON PANCAKES
Amy - amylz
2 cups Pancake Mix
1 cup water
1/2 cup lemon juice
8 oz lemon yogurt
2 eggs
2 tablespoons oil
1 tablespoon lemon zest (optional)
powdered sugar (optional)
Preheat griddle to 375ºF. In medium bowl, blend together Pancake Mix, water, lemon juice, yogurt, eggs, oil and lemon zest with a wire whip. Pour slightly less than 1/4 cup batter per pancake onto lightly greased griddle. Cook pancakes 1-1 1/2 minutes per side, turning only once. To serve, sprinkle with powdered sugar, if desired. Makes 20-24, 4-inch pancakes.
Amy
Tuesday, October 21, 2008
Turkey Bacon & Green Onion Potato Skins, Jamie's Cranberry Spinach Salad
Hi everyone!
Tomorrow we are having Bacon & Green Onion Potato Skins. This can be made healthier by using Turkey Bacon (as in the recipe). My family would kill me if I did that so I'm using regular. For our salad, we're having Jamie's Cranberry Spinach Salad. We all love spinach salad. The only change I'm making is to leave out the nuts!
Turkey Bacon & Green Onion Potato Skins
Amy – amylz
Recipe from Rachael Ray
Ingredients
4 Idaho potatoes
1 tablespoon extra-virgin olive oil (EVOO), plus additional
Salt and freshly ground black pepper
6 strips turkey bacon
1/2 cup reduced-fat sour cream
Chicken stock, warm, as needed
2 scallions, thinly sliced, plus more for garnish if you like
1 cup shredded cheddar cheese
Yields: 4 servings
Preheat oven to 425ºF. Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat. Bake in the oven until tender, about 45-60 minutes depending on the size of the potato. Remove the baked potatoes from the oven and let cool enough to handle. While the potatoes are cooling, place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Cook the turkey bacon until crispy golden brown and cooked through, about 3 minutes per side. Transfer the cooked bacon to a paper towel-lined plate to drain off any excess grease and cool. Chop up the cooled bacon and reserve in a medium-size mixing bowl. Once the potatoes are cool enough to handle, cut each one in half lengthwise and scoop the insides out into the same mixing bowl as the bacon, leaving a thin layer of flesh still intact. Be sure not to pierce the skin of the potato. Add the reduced-fat sour cream, scallions and about 1/2 cup of cheddar to the bowl and mash everything up (add a little bit of the chicken stock to the mash if it’s too dry). Season the filling with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight. Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them. Place them back into the oven to melt the cheese, 1-2 minutes. Sprinkle some more scallions over each one, if you like, and serve them up with your favorite salad alongside.
Jamie's Cranberry Spinach Salad
Amy – amylz
All Recipes Yields: 8 servings
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS:
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Amy
Tomorrow we are having Bacon & Green Onion Potato Skins. This can be made healthier by using Turkey Bacon (as in the recipe). My family would kill me if I did that so I'm using regular. For our salad, we're having Jamie's Cranberry Spinach Salad. We all love spinach salad. The only change I'm making is to leave out the nuts!
Turkey Bacon & Green Onion Potato Skins
Amy – amylz
Recipe from Rachael Ray
Ingredients
4 Idaho potatoes
1 tablespoon extra-virgin olive oil (EVOO), plus additional
Salt and freshly ground black pepper
6 strips turkey bacon
1/2 cup reduced-fat sour cream
Chicken stock, warm, as needed
2 scallions, thinly sliced, plus more for garnish if you like
1 cup shredded cheddar cheese
Yields: 4 servings
Preheat oven to 425ºF. Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat. Bake in the oven until tender, about 45-60 minutes depending on the size of the potato. Remove the baked potatoes from the oven and let cool enough to handle. While the potatoes are cooling, place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Cook the turkey bacon until crispy golden brown and cooked through, about 3 minutes per side. Transfer the cooked bacon to a paper towel-lined plate to drain off any excess grease and cool. Chop up the cooled bacon and reserve in a medium-size mixing bowl. Once the potatoes are cool enough to handle, cut each one in half lengthwise and scoop the insides out into the same mixing bowl as the bacon, leaving a thin layer of flesh still intact. Be sure not to pierce the skin of the potato. Add the reduced-fat sour cream, scallions and about 1/2 cup of cheddar to the bowl and mash everything up (add a little bit of the chicken stock to the mash if it’s too dry). Season the filling with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight. Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them. Place them back into the oven to melt the cheese, 1-2 minutes. Sprinkle some more scallions over each one, if you like, and serve them up with your favorite salad alongside.
Jamie's Cranberry Spinach Salad
Amy – amylz
All Recipes Yields: 8 servings
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS:
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Amy
Monday, October 20, 2008
Great Chicken Salad, Greek Chicken
Hi everyone!
Tomorrow I am making something for lunch. I usually eat leftovers for lunch but I'm in the mood for chicken slad. This recipe is called Great Chicken Salad. I'm going to use canned chicken breast instead of cooking up two breasts but either works fine. I love chicken salad sandwiches so I hope this is good! For dinner, we're having Greek Chicken. This is basically cooking chicken over garlic. I'm going to use chicken drum sticks and some breasts. Just make sure you use chicken with bones. If you use boneless, you need to adjust the cooking time a bit (boneless cooks faster).
Great Chicken Salad
Amy – amylz
All Recipes
INGREDIENTS:
2 cooked, boneless chicken breast halves, chopped
1/4 cup mayonnaise
4 tablespoons cole slaw dressing
1/2 lemon, juiced
1 stalk celery, chopped
salt and pepper to taste
DIRECTIONS:
1. In a food processor, combine the chicken, mayonnaise, coleslaw dressing, lemon juice and celery.
2. Blend until well mixed. Season with salt and pepper to taste and refrigerate until chilled.
Greek Chicken
Rachel--burns_toast via Cooking with Garlic
12 large cloves garlic, unpeeled
3 lbs. chicken quarters, or use leg and thigh pieces
3 tbsp. olive oil
4 tbsp. fresh lemon juice, divided
2 tbsp. chopped fresh rosemary, or 2 tsp. dried
3/4 tsp. salt
1/2 tsp. pepper
Preheat oven to 375. Arrange garlic in shallow roasting pan. Place chicken quarters over garlic. Combine oil, 2 tbsp. lemon juice and rosemary in small bowl; brush evenly over chicken. Sprinkle salt and pepper over chicken. Bake 50-55 minutes or until juices run clear. Transfer to a serving platter; keep warm. Remove and discard skins from roasted garlic. Place garlic back in roasting pan; add remaining 2 tbsp. lemon juice. Cook over medium heat, mashing garlic and stirring to scrape up browned bits. Pour sauce over chicken.
Makes 4 servings
Amy
Tomorrow I am making something for lunch. I usually eat leftovers for lunch but I'm in the mood for chicken slad. This recipe is called Great Chicken Salad. I'm going to use canned chicken breast instead of cooking up two breasts but either works fine. I love chicken salad sandwiches so I hope this is good! For dinner, we're having Greek Chicken. This is basically cooking chicken over garlic. I'm going to use chicken drum sticks and some breasts. Just make sure you use chicken with bones. If you use boneless, you need to adjust the cooking time a bit (boneless cooks faster).
Great Chicken Salad
Amy – amylz
All Recipes
INGREDIENTS:
2 cooked, boneless chicken breast halves, chopped
1/4 cup mayonnaise
4 tablespoons cole slaw dressing
1/2 lemon, juiced
1 stalk celery, chopped
salt and pepper to taste
DIRECTIONS:
1. In a food processor, combine the chicken, mayonnaise, coleslaw dressing, lemon juice and celery.
2. Blend until well mixed. Season with salt and pepper to taste and refrigerate until chilled.
Greek Chicken
Rachel--burns_toast via Cooking with Garlic
12 large cloves garlic, unpeeled
3 lbs. chicken quarters, or use leg and thigh pieces
3 tbsp. olive oil
4 tbsp. fresh lemon juice, divided
2 tbsp. chopped fresh rosemary, or 2 tsp. dried
3/4 tsp. salt
1/2 tsp. pepper
Preheat oven to 375. Arrange garlic in shallow roasting pan. Place chicken quarters over garlic. Combine oil, 2 tbsp. lemon juice and rosemary in small bowl; brush evenly over chicken. Sprinkle salt and pepper over chicken. Bake 50-55 minutes or until juices run clear. Transfer to a serving platter; keep warm. Remove and discard skins from roasted garlic. Place garlic back in roasting pan; add remaining 2 tbsp. lemon juice. Cook over medium heat, mashing garlic and stirring to scrape up browned bits. Pour sauce over chicken.
Makes 4 servings
Amy
Sunday, October 19, 2008
Salt Encrusted Ribeye Roast, Swiss Potato Bake, Easy Yeast Rolls
Hi everyone!
Tomorrow we are having Salt Encrusted Ribeye Roast. It sounds good, right? Now, this is actually a prime rib recipe. If you don't have a prime rib in your freezer, you may want to wait to make this until the holidays when prime rib is on sale. You could always make this with a different cut of meat too. I would think your favorite roast would work. On the side, we're having Swiss Potato Bake. This is like your typical cheesy potatoes but with swiss cheese. Since it's Monday, I'm making Easy Yeast Rolls. Prepared Bisuit Mix means something like Bisquick!
Salt Encrusted Ribeye Roast
Amy - amylz
1 4 or 6 lbs. Boneless Heart of Prime Rib
1 T. vegetable oil
2-3 t. cracked black pepper
Salt Crust:
1 box (3lbs.) coarse kosher salt
1 ¼ c. water
1. Heat oven to 425 F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)
2. In roasting pan, pat 1 ½ cups salt mixture into a rectangular shape about ½ to 1 inch larger than the size of the roast.
3. Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)
4. Roast in 425 F oven approximately 1 ½ to 1 ¾ hours for medium rare; 1 ¾ to 2 hours for medium doneness.
5. Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
6. Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into ½ inch thick slices.
Serves 6-8
This recipe is courtesy of the Nebraska Beef Council.
Swiss Potato Bake
Grace (TigMode) via DH's Mom
1 (2-lb.) pkg. frozen southern-style hash-brown potatoes
8 oz. (2 cups) shredded Swiss cheese
1/4 cup margarine or butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine potatoes and cheese; toss to mix. Melt margarine in large saucepan. Stir in flour; cook over medium heat until bubbly, stirring constantly. Gradually add
milk, stirring constantly. Add salt, onion powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture. Bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned.
Easy Yeast Rolls
Amy - amylz
Recipe courtesy Paula Deen
1 (1/4-ounce) package active dry yeast
3/4 cup water water (98 to 105 degrees F)
2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix
1 tablespoon sugar
1/4 cup (1/2 stick) melted butter
Preheat oven to 400 degrees F.
Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix. Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour. Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.
Amy
Tomorrow we are having Salt Encrusted Ribeye Roast. It sounds good, right? Now, this is actually a prime rib recipe. If you don't have a prime rib in your freezer, you may want to wait to make this until the holidays when prime rib is on sale. You could always make this with a different cut of meat too. I would think your favorite roast would work. On the side, we're having Swiss Potato Bake. This is like your typical cheesy potatoes but with swiss cheese. Since it's Monday, I'm making Easy Yeast Rolls. Prepared Bisuit Mix means something like Bisquick!
Salt Encrusted Ribeye Roast
Amy - amylz
1 4 or 6 lbs. Boneless Heart of Prime Rib
1 T. vegetable oil
2-3 t. cracked black pepper
Salt Crust:
1 box (3lbs.) coarse kosher salt
1 ¼ c. water
1. Heat oven to 425 F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)
2. In roasting pan, pat 1 ½ cups salt mixture into a rectangular shape about ½ to 1 inch larger than the size of the roast.
3. Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)
4. Roast in 425 F oven approximately 1 ½ to 1 ¾ hours for medium rare; 1 ¾ to 2 hours for medium doneness.
5. Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
6. Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into ½ inch thick slices.
Serves 6-8
This recipe is courtesy of the Nebraska Beef Council.
Swiss Potato Bake
Grace (TigMode) via DH's Mom
1 (2-lb.) pkg. frozen southern-style hash-brown potatoes
8 oz. (2 cups) shredded Swiss cheese
1/4 cup margarine or butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine potatoes and cheese; toss to mix. Melt margarine in large saucepan. Stir in flour; cook over medium heat until bubbly, stirring constantly. Gradually add
milk, stirring constantly. Add salt, onion powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture. Bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned.
Easy Yeast Rolls
Amy - amylz
Recipe courtesy Paula Deen
1 (1/4-ounce) package active dry yeast
3/4 cup water water (98 to 105 degrees F)
2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix
1 tablespoon sugar
1/4 cup (1/2 stick) melted butter
Preheat oven to 400 degrees F.
Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix. Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour. Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.
Amy
Saturday, October 18, 2008
Crackled Sugar Cookies
Hi everyone!
Tomorrow we have two events to attend so I'm not making dinner at home. The first event is the Cub Scout Space Derby and we are to bring a dessert. We actually won't be there to eat so I'm making Crackled Sugar Cookies to leave there. We are also attending the Young Life Round Up and they are catering barbecue food. My Grandpa is sponsoring a table so of course we have to attend!
Crackled Sugar Cookies
Katie (Katiedid) from Recipezaar
1 1/4 c sugar
1 c butter, softened
3 large egg yolks, beaten
1 tsp vanilla
2 1/2 c sifted all-purpose flour
1/2 tsp cream of tartar
1 tsp baking soda
Preheat oven to 350 degrees. Lightly grease two baking sheets. Cream sugar and butter together until light. Beat in yolks and vanilla. Sift together the measured sifted flour, baking soda and cream of tartar then fold into the butter sugar mixture. Form dough into walnut size balls. Place 2" apart on the cookie sheets. Do not flatten. Bake for about 11 minutes until the tops are cracked and just turning color. Cool on cookie sheet 2 minutes.
Amy
Tomorrow we have two events to attend so I'm not making dinner at home. The first event is the Cub Scout Space Derby and we are to bring a dessert. We actually won't be there to eat so I'm making Crackled Sugar Cookies to leave there. We are also attending the Young Life Round Up and they are catering barbecue food. My Grandpa is sponsoring a table so of course we have to attend!
Crackled Sugar Cookies
Katie (Katiedid) from Recipezaar
1 1/4 c sugar
1 c butter, softened
3 large egg yolks, beaten
1 tsp vanilla
2 1/2 c sifted all-purpose flour
1/2 tsp cream of tartar
1 tsp baking soda
Preheat oven to 350 degrees. Lightly grease two baking sheets. Cream sugar and butter together until light. Beat in yolks and vanilla. Sift together the measured sifted flour, baking soda and cream of tartar then fold into the butter sugar mixture. Form dough into walnut size balls. Place 2" apart on the cookie sheets. Do not flatten. Bake for about 11 minutes until the tops are cracked and just turning color. Cool on cookie sheet 2 minutes.
Amy
Friday, October 17, 2008
Beef with Acorn Squash and Potatoes, Mustard Brie Amandine, French Bread POUPON, Coarse Ground All-Around Dip
Hi everyone!
Tomorrow we are having Beef with Acorn Squash and Potatoes. This is all done in the crock pot. It's so easy. We love acorn squash. If you haven't cooked with it, you really should. An acorn squash should have a thick, hard skin and firm flesh. Look for one that is 6 to 8 inches in diameter, heavy for its size, and free of cracks and soft spots. (A lighter squash has less moisture and can taste drier.) Some orange dappling is a sign of ripeness; too much coloring can indicate the squash is overripe. Keep a whole acorn squash in a dry storage area. Leave the stem on until you are ready to cook. Removing it too early is another cause of rot. Cut squash should be covered with plastic wrap and refrigerated. An acorn squash will last several months in cool, dry storage. Cut pieces will last up to 4 days in the refrigerator.
I am also throwing a Grey Poupon House Party for a few of my friends tomorrow night. It's all about mustard. There will be quite a few things to try but below are a few of the recipes I plan to make!
Beef with Acorn Squash and Potatoes
Amy - amylz
2 pounds lean beef, such as round, cubed about 1 1/2-inch
1 acorn squash, peeled, seeded and cut in 1-inch pieces
2 large red potatoes, cubed in 1 1/2-inch pieces
1 large onion, quartered and sliced 1/4-inch thick
1 package dry mushroom gravy mix.
1 can (14 1/2 oz) diced tomatoes with juice
1/4 teaspoon allspice
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 large bay leaves
salt to taste
Combine all ingredients in crockpot. Cover and cook on low for 8 to 10 hours.
Serves 6.
Mustard Brie Amandine
Amy - amylz
Prep: 5 min. Microwave: 30 sec. Makes: 8 servings
2 Tbsp. GREY POUPON Savory Honey Mustard
1 Tbsp. orange marmalade
1 Brie cheese wheel (8 oz.)
2 Tbsp. PLANTERS Sliced Almonds, toasted
MIX mustard and marmalade; set aside. PLACE cheese on microwaveable serving plate; spread with the mustard mixture. MICROWAVE on HIGH 20 to 30 sec. or until cheese is slightly softened. Sprinkle with almonds. Serve as a spread with assorted NABISCO Crackers, sliced apples and pears.
French Bread POUPON
Amy - amylz
Prep: 5 min. Total: 10 min. Makes: 16 servings
1/2 cup (1 stick) butter or margarine, softened
1 loaf (1 lb.) French bread, cut lengthwise in half
1/4 cup GREY POUPON Hearty Spicy Brown Mustard
HEAT broiler. Mix butter and mustard; spread onto bread. BROIL, 4 inches from heat, 3 to 5 min. or until golden brown. Substitute: Prepare using an Italian bread loaf. Special Extra: sprinkle lightly with Italian seasoning, dried basil or dried oregano before broiling.
Coarse Ground All-Around Dip
Amy - amylz
Prep: 5 min. Total: 5 min.
Makes: 1-1/4 cups or 20 servings, 2 Tbsp. each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
MIX all ingredients. SERVE with assorted cut-up fresh vegetables.
Amy
Tomorrow we are having Beef with Acorn Squash and Potatoes. This is all done in the crock pot. It's so easy. We love acorn squash. If you haven't cooked with it, you really should. An acorn squash should have a thick, hard skin and firm flesh. Look for one that is 6 to 8 inches in diameter, heavy for its size, and free of cracks and soft spots. (A lighter squash has less moisture and can taste drier.) Some orange dappling is a sign of ripeness; too much coloring can indicate the squash is overripe. Keep a whole acorn squash in a dry storage area. Leave the stem on until you are ready to cook. Removing it too early is another cause of rot. Cut squash should be covered with plastic wrap and refrigerated. An acorn squash will last several months in cool, dry storage. Cut pieces will last up to 4 days in the refrigerator.
I am also throwing a Grey Poupon House Party for a few of my friends tomorrow night. It's all about mustard. There will be quite a few things to try but below are a few of the recipes I plan to make!
Beef with Acorn Squash and Potatoes
Amy - amylz
2 pounds lean beef, such as round, cubed about 1 1/2-inch
1 acorn squash, peeled, seeded and cut in 1-inch pieces
2 large red potatoes, cubed in 1 1/2-inch pieces
1 large onion, quartered and sliced 1/4-inch thick
1 package dry mushroom gravy mix.
1 can (14 1/2 oz) diced tomatoes with juice
1/4 teaspoon allspice
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 large bay leaves
salt to taste
Combine all ingredients in crockpot. Cover and cook on low for 8 to 10 hours.
Serves 6.
Mustard Brie Amandine
Amy - amylz
Prep: 5 min. Microwave: 30 sec. Makes: 8 servings
2 Tbsp. GREY POUPON Savory Honey Mustard
1 Tbsp. orange marmalade
1 Brie cheese wheel (8 oz.)
2 Tbsp. PLANTERS Sliced Almonds, toasted
MIX mustard and marmalade; set aside. PLACE cheese on microwaveable serving plate; spread with the mustard mixture. MICROWAVE on HIGH 20 to 30 sec. or until cheese is slightly softened. Sprinkle with almonds. Serve as a spread with assorted NABISCO Crackers, sliced apples and pears.
French Bread POUPON
Amy - amylz
Prep: 5 min. Total: 10 min. Makes: 16 servings
1/2 cup (1 stick) butter or margarine, softened
1 loaf (1 lb.) French bread, cut lengthwise in half
1/4 cup GREY POUPON Hearty Spicy Brown Mustard
HEAT broiler. Mix butter and mustard; spread onto bread. BROIL, 4 inches from heat, 3 to 5 min. or until golden brown. Substitute: Prepare using an Italian bread loaf. Special Extra: sprinkle lightly with Italian seasoning, dried basil or dried oregano before broiling.
Coarse Ground All-Around Dip
Amy - amylz
Prep: 5 min. Total: 5 min.
Makes: 1-1/4 cups or 20 servings, 2 Tbsp. each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
MIX all ingredients. SERVE with assorted cut-up fresh vegetables.
Amy
Thursday, October 16, 2008
Apple Bacon Stuffed Chicken Breasts, Mandarin Orange and Strawberry Trifle
Hi everyone!
Tomorrow we are having Apple Bacon Stuffed Chicken Breasts. This is the Meal of the Week in my cooking group and I think it looks good. I know John will love this! The only change I'm going to make is I'll leave the nuts out. I think this would be good with stuffing so I make some up. For dessert, I'm doing a Mandarin Orange and Strawberry Trifle.
Apple Bacon Stuffed Chicken Breasts
(Brienne,via Southern Living)
Yield 4 servings
Ingredients
2 bacon slices, diced
1/2 cup peeled, chopped Granny Smith apple
1/2 cup dried cranberries, divided
1 tablespoon fine, dry breadcrumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
4 skinned and boned chicken breast halves
2 tablespoons butter or margarine
1 cup apple juice
2 tablespoons apple brandy or apple juice
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water
1/4 cup coarsely chopped pecans
2 tablespoons chopped fresh parsley
Preparation
Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Sauté chopped apple in reserved drippings over medium-high heat 4 minutes. Remove from heat; stir in bacon, 1/4 cup cranberries, and next 3 ingredients. Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean. Melt butter in skillet over medium heat. Add chicken, and cook 8 to 10 minutes on each side or until done. Remove chicken, and keep warm. Add remaining 1/4 cup cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and 1 tablespoon water until smooth; stir into juice mixture, and cook, stirring constantly, 1 minute or until thickened. Spoon over chicken, and sprinkle with pecans and parsley.
Mandarin Orange and Strawberry Trifle
Cindy (mommy_of_love1)
1 pint heavy whipping cream
1/4C powdered sugar
1 sm box of vanilla pudding, prepared as per instructions on package
1 large can of mandarin oranges, drained and juices reserved
1 container of strawberries, washed, hulled and sliced
Your favorite 'white' cake
Whip cream until soft peaks form. Slowly add in powdered sugar and whip to stiff peaks. Cut cake into cubes and drizzle with reserved juice from oranges. Mix 3/4 of the whipped cream with the vanilla pudding, that has been prepared. Place a layer of cake at the bottom of your trifle bowl. Spread a layer of whipped cream/ pudding mixture and top with mandarin oranges and strawberries. Repeat until you run out of cake, topping with remainder of fresh whipped cream. Garnish with strawberries and oranges on top.
Amy
Tomorrow we are having Apple Bacon Stuffed Chicken Breasts. This is the Meal of the Week in my cooking group and I think it looks good. I know John will love this! The only change I'm going to make is I'll leave the nuts out. I think this would be good with stuffing so I make some up. For dessert, I'm doing a Mandarin Orange and Strawberry Trifle.
Apple Bacon Stuffed Chicken Breasts
(Brienne,via Southern Living)
Yield 4 servings
Ingredients
2 bacon slices, diced
1/2 cup peeled, chopped Granny Smith apple
1/2 cup dried cranberries, divided
1 tablespoon fine, dry breadcrumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
4 skinned and boned chicken breast halves
2 tablespoons butter or margarine
1 cup apple juice
2 tablespoons apple brandy or apple juice
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water
1/4 cup coarsely chopped pecans
2 tablespoons chopped fresh parsley
Preparation
Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Sauté chopped apple in reserved drippings over medium-high heat 4 minutes. Remove from heat; stir in bacon, 1/4 cup cranberries, and next 3 ingredients. Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean. Melt butter in skillet over medium heat. Add chicken, and cook 8 to 10 minutes on each side or until done. Remove chicken, and keep warm. Add remaining 1/4 cup cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and 1 tablespoon water until smooth; stir into juice mixture, and cook, stirring constantly, 1 minute or until thickened. Spoon over chicken, and sprinkle with pecans and parsley.
Mandarin Orange and Strawberry Trifle
Cindy (mommy_of_love1)
1 pint heavy whipping cream
1/4C powdered sugar
1 sm box of vanilla pudding, prepared as per instructions on package
1 large can of mandarin oranges, drained and juices reserved
1 container of strawberries, washed, hulled and sliced
Your favorite 'white' cake
Whip cream until soft peaks form. Slowly add in powdered sugar and whip to stiff peaks. Cut cake into cubes and drizzle with reserved juice from oranges. Mix 3/4 of the whipped cream with the vanilla pudding, that has been prepared. Place a layer of cake at the bottom of your trifle bowl. Spread a layer of whipped cream/ pudding mixture and top with mandarin oranges and strawberries. Repeat until you run out of cake, topping with remainder of fresh whipped cream. Garnish with strawberries and oranges on top.
Amy
Wednesday, October 15, 2008
Taco Stuffed Shells
Hi everyone!
Tomorrow we are having Taco Stuffed Shells for dinner. For those of you who have gotten to know my families eating style, you're probably thinking this doesn't sound like us. Well, I'm not sure but I'm going to give it a try because these sound good to me. Tacos are my favorite food after all! I think I'm going to add some taco seasoning into the ground beef when it cooks just for more flavor. You can find taco sauce in the Mexican food aisle at the grocery store. Obviously I'll leave the cheese off the top for my family but I think I can get away with the cream cheese with the meat. Hopefully they won't really notice!
Taco Stuffed Shells
OP????
1¼ lb ground beef
1 pkg (8 oz) cream cheese, cubed and softened
1 tsp salt
1½ tsp chili powder
18 jumbo pasta shells, cooked and drained
2 tbsp butter
1 cup prepared taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
1.5 cups crushed tortilla chips
Sour cream for topping
Brown beef in large skillet, drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder, simmer 5 minutes. Cook shells. Toss shells with butter, fill with beef mixture. Arrange shells in buttered 13x9 inch pan. Pour taco sauce over each shell. Cover with foil. Bake in 350 degree oven 15 minutes. Uncover, top with cheddar cheese, Monterey jack cheese and chips. Bake 15 more minutes or until bubbly. Top with sour cream. **This is the recipe as I saved it on my computer with a couple personal adjustments. Also, last night I didn't have any cheddar, so I used 2c. of M. Jack & I forgot the sour cream, it was still great. My dh, the world's pickiest eater, even liked it. It's very filling. DH & I are big eaters & the 2 of us ate about 1/2 of the pan.
Amy
Tomorrow we are having Taco Stuffed Shells for dinner. For those of you who have gotten to know my families eating style, you're probably thinking this doesn't sound like us. Well, I'm not sure but I'm going to give it a try because these sound good to me. Tacos are my favorite food after all! I think I'm going to add some taco seasoning into the ground beef when it cooks just for more flavor. You can find taco sauce in the Mexican food aisle at the grocery store. Obviously I'll leave the cheese off the top for my family but I think I can get away with the cream cheese with the meat. Hopefully they won't really notice!
Taco Stuffed Shells
OP????
1¼ lb ground beef
1 pkg (8 oz) cream cheese, cubed and softened
1 tsp salt
1½ tsp chili powder
18 jumbo pasta shells, cooked and drained
2 tbsp butter
1 cup prepared taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
1.5 cups crushed tortilla chips
Sour cream for topping
Brown beef in large skillet, drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder, simmer 5 minutes. Cook shells. Toss shells with butter, fill with beef mixture. Arrange shells in buttered 13x9 inch pan. Pour taco sauce over each shell. Cover with foil. Bake in 350 degree oven 15 minutes. Uncover, top with cheddar cheese, Monterey jack cheese and chips. Bake 15 more minutes or until bubbly. Top with sour cream. **This is the recipe as I saved it on my computer with a couple personal adjustments. Also, last night I didn't have any cheddar, so I used 2c. of M. Jack & I forgot the sour cream, it was still great. My dh, the world's pickiest eater, even liked it. It's very filling. DH & I are big eaters & the 2 of us ate about 1/2 of the pan.
Amy
Tuesday, October 14, 2008
HAM RAVIOLI BAKE, Iceberg Wedge
Hi everyone!
Tomorrow we are having Ham Ravioli Bake. I will probably use sausage tortellini because my boys don't like cheese ones. I prefer tortellini over ravioli but use the ravioli if you like that. My family is just weird about ravioli. The rest I will follow the directions. You can get Alfredo sauce in the pasta aisle or in the cheese aisle. On the side, we're having a wedge salad. This recipe does include a recipe for blue cheese dressing. My boys only like Italian dressing so they'll just use that. I love a wedge salad though!
HAM RAVIOLI BAKE
(luckymommyto2boys ~ Amy ~ Taste of Home Simple & Delicious)
1 package (25-oz) frozen cheese ravioli (I used tortellini)
1 1/2 cups cubed fully cooked ham
1 1/3 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon vegetable oil
1 jar (17-oz) Alfredo sauce
Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the ham, mushrooms, onion, and green pepper in oil over medium heat for 4-5 minutes or until the vegetables are crisp-tender. Spread 2 tablespoons Alfredo sauce into a greased 8-in square baking dish. Stir remaining sauce into ham mixture; cook for 3-4 minutes or until heated through. Drain ravioli; place half in the prepared baking dish. Top with half of the ham mixture. Repeat layers. Cover and bake at 375 for 20-25 minutes or until bubbly.
Iceberg Wedge
Amy - amylz
Recipe courtesy Tyler Florence
1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil
Bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese such
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper
Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce. Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.
Amy
Tomorrow we are having Ham Ravioli Bake. I will probably use sausage tortellini because my boys don't like cheese ones. I prefer tortellini over ravioli but use the ravioli if you like that. My family is just weird about ravioli. The rest I will follow the directions. You can get Alfredo sauce in the pasta aisle or in the cheese aisle. On the side, we're having a wedge salad. This recipe does include a recipe for blue cheese dressing. My boys only like Italian dressing so they'll just use that. I love a wedge salad though!
HAM RAVIOLI BAKE
(luckymommyto2boys ~ Amy ~ Taste of Home Simple & Delicious)
1 package (25-oz) frozen cheese ravioli (I used tortellini)
1 1/2 cups cubed fully cooked ham
1 1/3 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon vegetable oil
1 jar (17-oz) Alfredo sauce
Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the ham, mushrooms, onion, and green pepper in oil over medium heat for 4-5 minutes or until the vegetables are crisp-tender. Spread 2 tablespoons Alfredo sauce into a greased 8-in square baking dish. Stir remaining sauce into ham mixture; cook for 3-4 minutes or until heated through. Drain ravioli; place half in the prepared baking dish. Top with half of the ham mixture. Repeat layers. Cover and bake at 375 for 20-25 minutes or until bubbly.
Iceberg Wedge
Amy - amylz
Recipe courtesy Tyler Florence
1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil
Bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese such
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper
Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce. Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.
Amy
Monday, October 13, 2008
Apple Cider Beef Stew
Hi everyone! Ok, grocery shopping on Wednesdays isn't working for me. It's seriously making me sad. I always look forward to shopping but this past month it has been depressing. The cost of groceries isn't helping either. However, Wednesday is ad change day and when I shop (around 9 AM) they just aren't ready yet. None of the sale items are even out yet. I hate it. So, I've decided to give Fridays a shot. Safeway has been running these special sales on just Fridays so this might work for me. Oh, and if you haven't heard, Safeway now has online coupons. Go to http://www.safeway.com/ifl/grocery/Coupons and you can print coupons that will work in addition to your club card. This is great!
Tomorrow we are having Apple Cider Beef Stew. Doesn't that sound like a fall meal? This is basically a beef stew but it has apples in it. Trust me on this one! You can buy stew meat in the grocery store (or feel free to dice up a roast) but make sure you cut the pieces into bite sized pieces once you get it home. I think stews cook much better that way. Often the stew meat you get in the store are like 2 inch pieces and way to big. This takes about 10 hours to cook so be sure to get this going early in the morning!
Apple Cider Beef Stew
Amy – amylz
2 pounds stewing beef
8 carrots
6 potatoes
2 Granny Smith Apples
1 small onion
2 teaspoons salt
½ teaspoon thyme
2 cups apple cider
¼ cup flour
Cut the beef into ½ inch cubes. Peel and slice the carrots 1/8 inch thick. Peel the potatoes and cut into ½ inch cubes. Peel the apples and cut into ½ inch pieces. Peel the onion and finely chop. Place the carrots, potatoes and apples in the slow cooker. Add the meat and sprinkle with salt, thyme and onion. Pout the cider over the top. Cover and cook on low setting for 10 to 12 hours. Before serving, mix the flour with enough water to make a paste and add mixture to the stew; stir in. Cover and cook on high setting until thickened, about 15 minutes.
Amy
Tomorrow we are having Apple Cider Beef Stew. Doesn't that sound like a fall meal? This is basically a beef stew but it has apples in it. Trust me on this one! You can buy stew meat in the grocery store (or feel free to dice up a roast) but make sure you cut the pieces into bite sized pieces once you get it home. I think stews cook much better that way. Often the stew meat you get in the store are like 2 inch pieces and way to big. This takes about 10 hours to cook so be sure to get this going early in the morning!
Apple Cider Beef Stew
Amy – amylz
2 pounds stewing beef
8 carrots
6 potatoes
2 Granny Smith Apples
1 small onion
2 teaspoons salt
½ teaspoon thyme
2 cups apple cider
¼ cup flour
Cut the beef into ½ inch cubes. Peel and slice the carrots 1/8 inch thick. Peel the potatoes and cut into ½ inch cubes. Peel the apples and cut into ½ inch pieces. Peel the onion and finely chop. Place the carrots, potatoes and apples in the slow cooker. Add the meat and sprinkle with salt, thyme and onion. Pout the cider over the top. Cover and cook on low setting for 10 to 12 hours. Before serving, mix the flour with enough water to make a paste and add mixture to the stew; stir in. Cover and cook on high setting until thickened, about 15 minutes.
Amy
Sunday, October 12, 2008
Farmers’ Breakfast Casserole, Broccoli Salad 2, ANGEL CHICKEN
Hi everyone!
Tomorrow is my turn to bring food for Mops so I'm making Farmer's Breakfast Casserole. This is a great recipe to make for your family on a weekend too. I'm also bringing Broccoli Salad. I love this salad but my family would never eat it so I love pot lucks or Mops meetings when I can bring it! For dinner, we're having Angel Chicken. This is super yummy! It's a crock pot meal so we love that! If you can't find Golden Mushroom soup, just use regular cream of mushroom. You can also use regular cream cheese if you can't find the flavored. When this is done, you serve it over pasta or rice. I like the pasta! I think this is best when shredded. If you like sauce, you may want to double it!
Farmers’ Breakfast Casserole
Niki5959 (from Gooseberry Patch Almost Homemade)
3 cups frozen shredded hash brown potatoes
1 cup shredded Monterey Jack cheese or cheddar cheese
1 cup diced fully cooked ham or bacon
1/4 cup sliced green onions
4 beaten eggs or egg substitute equivalent
1 can (12-ounce size) evaporated skim milk
1/4 teaspoon pepper
1/8 teaspoon salt
Directions:
Grease a 2 quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion. In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350 oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set. Let stand 5 minutes before serving. Serves 6 to 8.
Broccoli Salad 2
Sandy~Bettyinthekitchen
Salad:
2 bunches fresh broccoli
10 slices bacon, cooked and crumbled
2/3 cup raisins
1/4 - 1/2 purple onion, chopped
Dressing:
1 cup mayonnaise
1/3 cup sugar
2 Tbsp red wine vinegar
Wash and cut broccoli into bite sized pieces. Combine broccoli, bacon, raisins and onion in a large bowl. In a separate bowl mix mayonnaise, sugar and vinegar. Pour dressing over salad and toss. Refrigerate at least 2 hours before serving, tossing occasionally. Variations: You can substitute 1/2 to 3/4 cup sliced almonds for onion. Or add 1 cup frozen peas and 1 cup sunflower seeds. Or substitute 6 oz grated mozzarella cheese for raisins. Or omit raisins and substitute bacon bits for bacon.
ANGEL CHICKEN
(luckymommyto2boys ~ Amy ~ via Recipezaar.com)
6 boneless chicken breasts
½ cup butter
1 (1 ounce) package dried Italian salad dressing mix
1 (10 ½ ounce) can Campbell's Golden Mushroom soup
½ cup white wine (I used chicken broth)
4 ounces cream cheese with chives and onions (I used garden vegetable and added onion powder and chives)
Angel hair pasta (cook according to box directions)
Place the chicken in crock pot. Melt butter in a saucepan. Stir in Italian salad dressing mix, can of soup, cream cheese & wine(or water or broth). Pour over chicken. Cook on low in the crock pot for 4-5 hours. Pour over cooked angel hair pasta or other noodles or rice. Enjoy! Makes 6 breasts. * Amy’s notes: I doubled the sauce and shredded the chicken. It was exactly the right amt for a full package of angel hair pasta.
Amy
Tomorrow is my turn to bring food for Mops so I'm making Farmer's Breakfast Casserole. This is a great recipe to make for your family on a weekend too. I'm also bringing Broccoli Salad. I love this salad but my family would never eat it so I love pot lucks or Mops meetings when I can bring it! For dinner, we're having Angel Chicken. This is super yummy! It's a crock pot meal so we love that! If you can't find Golden Mushroom soup, just use regular cream of mushroom. You can also use regular cream cheese if you can't find the flavored. When this is done, you serve it over pasta or rice. I like the pasta! I think this is best when shredded. If you like sauce, you may want to double it!
Farmers’ Breakfast Casserole
Niki5959 (from Gooseberry Patch Almost Homemade)
3 cups frozen shredded hash brown potatoes
1 cup shredded Monterey Jack cheese or cheddar cheese
1 cup diced fully cooked ham or bacon
1/4 cup sliced green onions
4 beaten eggs or egg substitute equivalent
1 can (12-ounce size) evaporated skim milk
1/4 teaspoon pepper
1/8 teaspoon salt
Directions:
Grease a 2 quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion. In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350 oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set. Let stand 5 minutes before serving. Serves 6 to 8.
Broccoli Salad 2
Sandy~Bettyinthekitchen
Salad:
2 bunches fresh broccoli
10 slices bacon, cooked and crumbled
2/3 cup raisins
1/4 - 1/2 purple onion, chopped
Dressing:
1 cup mayonnaise
1/3 cup sugar
2 Tbsp red wine vinegar
Wash and cut broccoli into bite sized pieces. Combine broccoli, bacon, raisins and onion in a large bowl. In a separate bowl mix mayonnaise, sugar and vinegar. Pour dressing over salad and toss. Refrigerate at least 2 hours before serving, tossing occasionally. Variations: You can substitute 1/2 to 3/4 cup sliced almonds for onion. Or add 1 cup frozen peas and 1 cup sunflower seeds. Or substitute 6 oz grated mozzarella cheese for raisins. Or omit raisins and substitute bacon bits for bacon.
ANGEL CHICKEN
(luckymommyto2boys ~ Amy ~ via Recipezaar.com)
6 boneless chicken breasts
½ cup butter
1 (1 ounce) package dried Italian salad dressing mix
1 (10 ½ ounce) can Campbell's Golden Mushroom soup
½ cup white wine (I used chicken broth)
4 ounces cream cheese with chives and onions (I used garden vegetable and added onion powder and chives)
Angel hair pasta (cook according to box directions)
Place the chicken in crock pot. Melt butter in a saucepan. Stir in Italian salad dressing mix, can of soup, cream cheese & wine(or water or broth). Pour over chicken. Cook on low in the crock pot for 4-5 hours. Pour over cooked angel hair pasta or other noodles or rice. Enjoy! Makes 6 breasts. * Amy’s notes: I doubled the sauce and shredded the chicken. It was exactly the right amt for a full package of angel hair pasta.
Amy
Saturday, October 11, 2008
Mac and Cheese Dog Casserole, Perfect Baked Salmon 101, Teriyaki Veggie Wraps
Hi everyone!
Tomorrow we are having Mac and Cheese Dog Casserole. It's a Rachael Ray recipe so you know it will be fun. This is one of Jackson's (my 6 year old) favorite meals. He loved macaroni and cheese with hot dogs in it. Now, my husband wouldn't touch this so for him, I'm making salmon. I love this recipe. If you're new to salmon, this is a great recipe to try. It's called Perfect Baked Salmon 101. You can't mess this up! You can use any marinade you like (I like to buy those Lawry's marinades for things like this). Trust me, this recipe is really easy and great! I'm also going to make some Teriyaki Veggie Wraps for lunch. I don't normally do a recipe for lunch but these are part of the MOTW and I wanted to try them.
Mac and Cheese Dog Casserole
Amy - amylz
Recipe courtesy Rachael Ray
1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)
Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness. Preheat broiler and set rack 12 inches from heat. While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste. Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.
Perfect Baked Salmon 101
Sandy~~*~Sandy~*~
Salmon fillets, with skin
Marinade of choice (teriyaki, Italian dressing, Caesar dressing, etc)
minced garlic or garlic powder
1. Place the salmon pieces, marinade, and garlic into a zip lock bag. Marinate for 30 minutes to a couple hours. (cutting several slashes in to the salmon allows for better penetration of the seasonings)
2. Preheat oven to 400º. Position oven rack to the middle shelf. For each piece of salmon, create a “baking pan” from a piece of foil by folding up approximately 1 inch on all sides and crimping the corners. Place a piece of salmon on each piece of foil, skin side down, then place on an ungreased baking pan or cookie sheet. Drizzle with some of the marinade.
3. Bake, uncovered, in the 400º oven for 15 to 20 minutes or until the fish flakes easily when tested with a fork (it should be a light pink color, no longer dark pink).
4. Switch the oven to broil. Broil the salmon until the tops begin to sizzle, this only takes a few minutes.
5. Using a spatula, remove the salmon from the foil, leaving the skin behind.
Teriyaki Veggie Wraps
Cyndy (MyPB&Jelly)
1 medium green pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon olive oil
1 cup sliced fresh mushrooms
3 tablespoons reduced-sodium teriyaki sauce
2 flour tortillas (8 inches), warmed
1/4 cup shredded reduced-fat Mexican cheese blend
In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender. Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly.
Amy
Tomorrow we are having Mac and Cheese Dog Casserole. It's a Rachael Ray recipe so you know it will be fun. This is one of Jackson's (my 6 year old) favorite meals. He loved macaroni and cheese with hot dogs in it. Now, my husband wouldn't touch this so for him, I'm making salmon. I love this recipe. If you're new to salmon, this is a great recipe to try. It's called Perfect Baked Salmon 101. You can't mess this up! You can use any marinade you like (I like to buy those Lawry's marinades for things like this). Trust me, this recipe is really easy and great! I'm also going to make some Teriyaki Veggie Wraps for lunch. I don't normally do a recipe for lunch but these are part of the MOTW and I wanted to try them.
Mac and Cheese Dog Casserole
Amy - amylz
Recipe courtesy Rachael Ray
1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)
Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness. Preheat broiler and set rack 12 inches from heat. While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste. Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.
Perfect Baked Salmon 101
Sandy~~*~Sandy~*~
Salmon fillets, with skin
Marinade of choice (teriyaki, Italian dressing, Caesar dressing, etc)
minced garlic or garlic powder
1. Place the salmon pieces, marinade, and garlic into a zip lock bag. Marinate for 30 minutes to a couple hours. (cutting several slashes in to the salmon allows for better penetration of the seasonings)
2. Preheat oven to 400º. Position oven rack to the middle shelf. For each piece of salmon, create a “baking pan” from a piece of foil by folding up approximately 1 inch on all sides and crimping the corners. Place a piece of salmon on each piece of foil, skin side down, then place on an ungreased baking pan or cookie sheet. Drizzle with some of the marinade.
3. Bake, uncovered, in the 400º oven for 15 to 20 minutes or until the fish flakes easily when tested with a fork (it should be a light pink color, no longer dark pink).
4. Switch the oven to broil. Broil the salmon until the tops begin to sizzle, this only takes a few minutes.
5. Using a spatula, remove the salmon from the foil, leaving the skin behind.
Teriyaki Veggie Wraps
Cyndy (MyPB&Jelly)
1 medium green pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon olive oil
1 cup sliced fresh mushrooms
3 tablespoons reduced-sodium teriyaki sauce
2 flour tortillas (8 inches), warmed
1/4 cup shredded reduced-fat Mexican cheese blend
In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender. Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly.
Amy
Friday, October 10, 2008
Dijon-Crusted Chicken Breasts
Hi everyone!
Tomorrow we are having Dijon Crusted Chicken Breasts. These are very basic. I made something similar to this recently but you baked them and they were excellent. I'm sure my family will like these!
Dijon-Crusted Chicken Breasts
Cyndy (MyPB&Jelly)
• 1/3 cup dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon reduced-fat margarine
Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture. In a large skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until juices run clear.
Amy
Tomorrow we are having Dijon Crusted Chicken Breasts. These are very basic. I made something similar to this recently but you baked them and they were excellent. I'm sure my family will like these!
Dijon-Crusted Chicken Breasts
Cyndy (MyPB&Jelly)
• 1/3 cup dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon reduced-fat margarine
Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture. In a large skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until juices run clear.
Amy
Thursday, October 9, 2008
Fiber-rific Fried Chicken Strips, Hot or Cold Greek Pasta Salad, Coffee Brownies
Hi everyone!
Tomorrow we are having Chicken Strips. You can use tenders if you don't want to take the time to cut the breasts into strips. You can use any cereal you like for this but the recipe does recommend Fiber One. If you don't have egg beaters, use 1 egg. Then you bake! On the side, we're having a Greek Pasta Salad. This can be served hot or cold. There are a few differences to the recipe depending which way you're going to eat it. Since I'm the only one who will eat Feta in my house, I'll leave that out and just add it to my own. Since it's Friday, I'm making Coffee Brownies for dessert. This does call for instant coffee which I don't have nor plan to buy. So, I'll just use some regular coffee. If you make coffee in the mornings, just hold on to some of it. I will also be leaving out the nuts.
Fiber-rific Fried Chicken Strips
(Astrid, from Hungry Girl)
Ingredients:
3-4 Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips
1/2 cup Fiber One cereal (or more if needed)
1/4 cup Egg Beaters, Original
1/4 tsp. Lawry's Garlic Salt
pepper (to taste)
Directions:
Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy). Enjoy!
Hot or Cold Greek Pasta Salad
Liz - Angie's Mama
ingredients:
1 box seashell pasta
2 red bell peppers julliened
6 scallions/green onions chopped -use all the green parts
1/2 cup chopped kalamata olives
1 lb Feta cheese crumbled
3 tbs grated Parmesan cheese
Juice of 1/2 lemon
2 tbs. oil
*optional (red pepper flakes, ground black pepper, or oregano)
Cook pasta according to box. Chop onions & bell pepper, put in a bowl. Add lemon juice and 1 tsp. oil. Mix to coat. Drain pasta. Put empty pot back on the stove. Keep flame on medium low. Add 1 tbs. oil and Feta cheese. Allow the cheese to start melting for a few seconds. Add in pasta, mix to coat. Turn off heat. Add in onions, bell pepper, olives, and Parmesan cheese. Fold ingredients into pasta with a rubber spatula. If serving hot, eat immediately. Serve in a big bowl and garnish with some chives, pepper flakes, fresh ground black pepper or oregano. If serving cold, store in the refrigerator to cool (with a lid). When serving, mix in 2-3 tbs. of oil, 2-3 tsps. balsamic vinegar. Mix to coat with a rubber spatula as not to break up the pasta.
Coffee Brownies
Silver Palate, posted by Michelle (MMmom)
1 pound dark brown sugar (2 1/3 cups)
1 1/2 sticks unsalted butter (3/4 cup)
2 tablespoons strong instant coffee powder (see note)
1 tablespoon hot water
2 eggs
2 tablespoons vanilla extract (yes, 2 tablespoons)
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans (can omit)
1 cup semisweet chocolate chips
Preheat oven to 350. In a medium microwave safe bowl or saucepan, heat sugar and butter until butter melts. In a small bowl, dissolve coffee powder into water. Stir into sugar mixture. Cool mixture to room temperature. Beat in eggs and vanilla. In another bowl, sift together flour, baking powder, and salt. Stir dry ingredients into butter mixture with a wooden spoon. Stir in pecans and chocolate chips. Spread evenly into buttered 2-qt baking dish or 13 x 9 pan. Bake about 30 minutes (mine took about 20) or until a toothpick inserted in the center comes out clean. Cool and cut into squares. Makes about 20 brownies. Note: If not using strong instant coffee, add extra.
Amy
Tomorrow we are having Chicken Strips. You can use tenders if you don't want to take the time to cut the breasts into strips. You can use any cereal you like for this but the recipe does recommend Fiber One. If you don't have egg beaters, use 1 egg. Then you bake! On the side, we're having a Greek Pasta Salad. This can be served hot or cold. There are a few differences to the recipe depending which way you're going to eat it. Since I'm the only one who will eat Feta in my house, I'll leave that out and just add it to my own. Since it's Friday, I'm making Coffee Brownies for dessert. This does call for instant coffee which I don't have nor plan to buy. So, I'll just use some regular coffee. If you make coffee in the mornings, just hold on to some of it. I will also be leaving out the nuts.
Fiber-rific Fried Chicken Strips
(Astrid, from Hungry Girl)
Ingredients:
3-4 Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips
1/2 cup Fiber One cereal (or more if needed)
1/4 cup Egg Beaters, Original
1/4 tsp. Lawry's Garlic Salt
pepper (to taste)
Directions:
Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy). Enjoy!
Hot or Cold Greek Pasta Salad
Liz - Angie's Mama
ingredients:
1 box seashell pasta
2 red bell peppers julliened
6 scallions/green onions chopped -use all the green parts
1/2 cup chopped kalamata olives
1 lb Feta cheese crumbled
3 tbs grated Parmesan cheese
Juice of 1/2 lemon
2 tbs. oil
*optional (red pepper flakes, ground black pepper, or oregano)
Cook pasta according to box. Chop onions & bell pepper, put in a bowl. Add lemon juice and 1 tsp. oil. Mix to coat. Drain pasta. Put empty pot back on the stove. Keep flame on medium low. Add 1 tbs. oil and Feta cheese. Allow the cheese to start melting for a few seconds. Add in pasta, mix to coat. Turn off heat. Add in onions, bell pepper, olives, and Parmesan cheese. Fold ingredients into pasta with a rubber spatula. If serving hot, eat immediately. Serve in a big bowl and garnish with some chives, pepper flakes, fresh ground black pepper or oregano. If serving cold, store in the refrigerator to cool (with a lid). When serving, mix in 2-3 tbs. of oil, 2-3 tsps. balsamic vinegar. Mix to coat with a rubber spatula as not to break up the pasta.
Coffee Brownies
Silver Palate, posted by Michelle (MMmom)
1 pound dark brown sugar (2 1/3 cups)
1 1/2 sticks unsalted butter (3/4 cup)
2 tablespoons strong instant coffee powder (see note)
1 tablespoon hot water
2 eggs
2 tablespoons vanilla extract (yes, 2 tablespoons)
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans (can omit)
1 cup semisweet chocolate chips
Preheat oven to 350. In a medium microwave safe bowl or saucepan, heat sugar and butter until butter melts. In a small bowl, dissolve coffee powder into water. Stir into sugar mixture. Cool mixture to room temperature. Beat in eggs and vanilla. In another bowl, sift together flour, baking powder, and salt. Stir dry ingredients into butter mixture with a wooden spoon. Stir in pecans and chocolate chips. Spread evenly into buttered 2-qt baking dish or 13 x 9 pan. Bake about 30 minutes (mine took about 20) or until a toothpick inserted in the center comes out clean. Cool and cut into squares. Makes about 20 brownies. Note: If not using strong instant coffee, add extra.
Amy
Wednesday, October 8, 2008
Classic Meat Loaf, Two Cheese Squash Casserole
Hi everyone!
Tomorrow we are having Classic Meat Loaf for dinner. I've said it before but my family loves meat loaf. It's one of their favorite meals. For this recipe, you can use bread crumbs if you don't want to make your own. A lot of times, I make bread crumbs from leftover homemade bread and then I throw it in the freezer for recipes like this. If you have the kind in a can though, that will work fine! Now, a classic meatloaf would have beef, pork and veal in it but we don't like that nor can I even get that all around here. So, what I'll do is 1 pound of ground beef and 1/2 pound of pork (sausage). I'll probably go with Italian Sausage. This recipe tells you to cook it on a broiler pan (which I prefer) but feel free to use your loaf pan if you like to do it that way. On the side, I'm making Two Cheese Squash Casserole. I'm excited to try this (it's one of the recipes in our Meal of the Week game) because I'm looking for a new dish to bring to Thanksgiving.
Classic Meat Loaf
Amy - amylz
Cooking Light, MARCH 2006
1 (1 1/2 ounce) slice white bread
2 tablespoons fat-free milk
1/2 cup ketchup, divided
2/3 pound ground beef, extra lean (raw)
1/2 pound lean ground veal
6 ounces lean ground pork
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray
Preheat oven to 350°. Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups. Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.
Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.
Yield: 6 servings (serving size: 2 slices)
CALORIES 231 (31% from fat); FAT 7.9g (sat 3.1g,mono 3.2g,poly 0.8g); PROTEIN 26.7g; CHOLESTEROL 79mg; CALCIUM 49mg; SODIUM 764mg; FIBER 0.9g; IRON 2.3mg; CARBOHYDRATE 13.2g
Two Cheese Squash Casserole
(Brienne,via Southern Living)
Yield Makes 8 to 10 servings
4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole. Bake at 350° for 35 to 40 minutes or until set.
Amy
Tomorrow we are having Classic Meat Loaf for dinner. I've said it before but my family loves meat loaf. It's one of their favorite meals. For this recipe, you can use bread crumbs if you don't want to make your own. A lot of times, I make bread crumbs from leftover homemade bread and then I throw it in the freezer for recipes like this. If you have the kind in a can though, that will work fine! Now, a classic meatloaf would have beef, pork and veal in it but we don't like that nor can I even get that all around here. So, what I'll do is 1 pound of ground beef and 1/2 pound of pork (sausage). I'll probably go with Italian Sausage. This recipe tells you to cook it on a broiler pan (which I prefer) but feel free to use your loaf pan if you like to do it that way. On the side, I'm making Two Cheese Squash Casserole. I'm excited to try this (it's one of the recipes in our Meal of the Week game) because I'm looking for a new dish to bring to Thanksgiving.
Classic Meat Loaf
Amy - amylz
Cooking Light, MARCH 2006
1 (1 1/2 ounce) slice white bread
2 tablespoons fat-free milk
1/2 cup ketchup, divided
2/3 pound ground beef, extra lean (raw)
1/2 pound lean ground veal
6 ounces lean ground pork
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray
Preheat oven to 350°. Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups. Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.
Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.
Yield: 6 servings (serving size: 2 slices)
CALORIES 231 (31% from fat); FAT 7.9g (sat 3.1g,mono 3.2g,poly 0.8g); PROTEIN 26.7g; CHOLESTEROL 79mg; CALCIUM 49mg; SODIUM 764mg; FIBER 0.9g; IRON 2.3mg; CARBOHYDRATE 13.2g
Two Cheese Squash Casserole
(Brienne,via Southern Living)
Yield Makes 8 to 10 servings
4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole. Bake at 350° for 35 to 40 minutes or until set.
Amy
Tuesday, October 7, 2008
Barbecue Pork Roast, Vegetable Fried Rice
Hi everyone!
Tomorrow we are having a Barbecue Pork Roast. My husband loves pork so I'm sure he'll love this recipe. If you don't have celery seed, go ahead and use celery salt and just leave the regular salt out (or cut it back). You do want to marinate the roast, preferable overnight, so be aware of that. This recipe is so easy though and you'll have a perfect roast when you're done! On the side, we're having Vegetable Fried Rice. I got this recipe from Family Fun Magazine. I love tofu so I'm really looking forward to this! My husband won't even try tofu but the nice thing about recipes like this is he can pick it out. If you haven't cooked with tofu, you buy it in the produce section of the grocery store. You want to buy firm or extra firm for this recipe. You just dice it up and it's very easy to work with. Tofu will hold it's shape very well (especially extra firm) so you don't have to worry about it mixing in with everything if you have people who want to pick it out. Tofu also takes on the flavor of whatever it's cooked with so if your kids are new to it, encourage them to give it a try!
Barbecue Pork Roast
Amy - amylz
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce
In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight). Preheat oven to 325 degrees F. Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. Serve with BBQ sauce.
Vegetable Fried Rice
Amy – amylz
Family Fun Magazine
2 tablespoons peanut or canola oil
8 ounces extra-firm tofu, cut into 1/2-inch cubes and patted very dry
1 small red bell pepper, diced into 1/2-inch pieces
2 celery ribs, thinly sliced
1 teaspoon minced gingerroot
4 scallions, thinly sliced
6 cups cold cooked white or brown rice
1/4 to 1/2 cup soy sauce
2 tablespoons dark sesame oil
2 cups bean sprouts
Step 1 Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When the oil is very hot, add the tofu, tossing it frequently, until it turns deep golden brown all over. Slide the tofu onto a large plate.
Step 2 Heat the remaining oil and cook the red pepper, celery, and ginger in it for 2 minutes. Add the scallions and cook for 30 seconds more, then stir in the rice and tofu. Drizzle on the soy sauce and sesame oil.
Step 3 Toss the rice well and cook it for 2 more minutes or until heated through. Gently stir in the bean sprouts. Serve at once, or cool and reheat within 48 hours. Serves 8 as a side dish.
Amy
Tomorrow we are having a Barbecue Pork Roast. My husband loves pork so I'm sure he'll love this recipe. If you don't have celery seed, go ahead and use celery salt and just leave the regular salt out (or cut it back). You do want to marinate the roast, preferable overnight, so be aware of that. This recipe is so easy though and you'll have a perfect roast when you're done! On the side, we're having Vegetable Fried Rice. I got this recipe from Family Fun Magazine. I love tofu so I'm really looking forward to this! My husband won't even try tofu but the nice thing about recipes like this is he can pick it out. If you haven't cooked with tofu, you buy it in the produce section of the grocery store. You want to buy firm or extra firm for this recipe. You just dice it up and it's very easy to work with. Tofu will hold it's shape very well (especially extra firm) so you don't have to worry about it mixing in with everything if you have people who want to pick it out. Tofu also takes on the flavor of whatever it's cooked with so if your kids are new to it, encourage them to give it a try!
Barbecue Pork Roast
Amy - amylz
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce
In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight). Preheat oven to 325 degrees F. Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. Serve with BBQ sauce.
Vegetable Fried Rice
Amy – amylz
Family Fun Magazine
2 tablespoons peanut or canola oil
8 ounces extra-firm tofu, cut into 1/2-inch cubes and patted very dry
1 small red bell pepper, diced into 1/2-inch pieces
2 celery ribs, thinly sliced
1 teaspoon minced gingerroot
4 scallions, thinly sliced
6 cups cold cooked white or brown rice
1/4 to 1/2 cup soy sauce
2 tablespoons dark sesame oil
2 cups bean sprouts
Step 1 Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When the oil is very hot, add the tofu, tossing it frequently, until it turns deep golden brown all over. Slide the tofu onto a large plate.
Step 2 Heat the remaining oil and cook the red pepper, celery, and ginger in it for 2 minutes. Add the scallions and cook for 30 seconds more, then stir in the rice and tofu. Drizzle on the soy sauce and sesame oil.
Step 3 Toss the rice well and cook it for 2 more minutes or until heated through. Gently stir in the bean sprouts. Serve at once, or cool and reheat within 48 hours. Serves 8 as a side dish.
Amy
Monday, October 6, 2008
Spinach and Bacon Pasta Toss
Hi everyone!
Tomorrow we are having Spinach and Bacon Pasta Toss for dinner. Meals like these are a great way to get your kids (husbands) to eat vegetables they might not otherwise try. My kids love bacon and pasta so I know they'll eat this! This also has chicken in it so it's a complete meal. I might serve some fruit on the side! I'll leave out the cheese but otherwise I'm following the directions!
Spinach and Bacon Pasta Toss
Amy – amylz
Kraft Foods
8 servings, 1-1/2 cups each
1 pkg. (16 oz.) wide egg noodles
3/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
COOK noodles as directed on package. MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally. DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.
Substitute: Use any variety of pasta, including whole wheat pasta, to make this fresh and flavorful dish. Make it Easy Substitute OSCAR MAYER Oven Roasted Chicken Breast Cuts for the cut-up fresh chicken. Add to hot dressing in skillet; cook just until heated through, stirring occasionally. Stir in tomatoes; continue as directed.
Amy
Tomorrow we are having Spinach and Bacon Pasta Toss for dinner. Meals like these are a great way to get your kids (husbands) to eat vegetables they might not otherwise try. My kids love bacon and pasta so I know they'll eat this! This also has chicken in it so it's a complete meal. I might serve some fruit on the side! I'll leave out the cheese but otherwise I'm following the directions!
Spinach and Bacon Pasta Toss
Amy – amylz
Kraft Foods
8 servings, 1-1/2 cups each
1 pkg. (16 oz.) wide egg noodles
3/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
COOK noodles as directed on package. MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally. DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.
Substitute: Use any variety of pasta, including whole wheat pasta, to make this fresh and flavorful dish. Make it Easy Substitute OSCAR MAYER Oven Roasted Chicken Breast Cuts for the cut-up fresh chicken. Add to hot dressing in skillet; cook just until heated through, stirring occasionally. Stir in tomatoes; continue as directed.
Amy
Sunday, October 5, 2008
Sausage and Wild Rice Casserole, Southern Biscuits
Hi everyone!
Tomorrow we are having Sausage and Wild Rice Casserole for dinner. This is a semi-homemade meal as you take some help from Uncle Ben's (or any brand you like). And since it's Monday, I'm making Southern Biscuits. Biscuits are very easy to make and they taste great. This is an Alton Brown recipe so you know it will be good! If you haven't made them from scratch before, give this recipe a try!
Sausage and Wild Rice Casserole
Brandie (Bekah’sMomma from Cooking Light Super Fast Suppers)
½ lb reduced sausage
2 small onions diced
2 c water
1 (6.2 oz) package fast cooking long grain and wild rice (I used Uncle Ben’s)
½ t dried oregano
¼ t crushed red pepper
1 c frozen green peas
Heat a large skillet over medium heat and spray with cooking spray. Add sausage and cook until brown, remove from pan. Cook onion until caramelized, add water to pan and bring to a boil. Add rice, season packet, oregano, red pepper and return to a boil. Cover, reduce heat and cook until water is absorbed (~ 4min). Stir in sausage and peas and heat through.
Southern Biscuits
Amy - amylz
Recipe courtesy Alton Brown, 2007
1 cup skim milk
1 tablespoon freshly squeezed lemon juice
9 1/4 ounces all-purpose flour, plus extra for rolling
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 ounce unsalted butter, chilled
2 tablespoons shortening
Preheat the oven to 450 degrees.
Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting. Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12 biscuits
Amy
Tomorrow we are having Sausage and Wild Rice Casserole for dinner. This is a semi-homemade meal as you take some help from Uncle Ben's (or any brand you like). And since it's Monday, I'm making Southern Biscuits. Biscuits are very easy to make and they taste great. This is an Alton Brown recipe so you know it will be good! If you haven't made them from scratch before, give this recipe a try!
Sausage and Wild Rice Casserole
Brandie (Bekah’sMomma from Cooking Light Super Fast Suppers)
½ lb reduced sausage
2 small onions diced
2 c water
1 (6.2 oz) package fast cooking long grain and wild rice (I used Uncle Ben’s)
½ t dried oregano
¼ t crushed red pepper
1 c frozen green peas
Heat a large skillet over medium heat and spray with cooking spray. Add sausage and cook until brown, remove from pan. Cook onion until caramelized, add water to pan and bring to a boil. Add rice, season packet, oregano, red pepper and return to a boil. Cover, reduce heat and cook until water is absorbed (~ 4min). Stir in sausage and peas and heat through.
Southern Biscuits
Amy - amylz
Recipe courtesy Alton Brown, 2007
1 cup skim milk
1 tablespoon freshly squeezed lemon juice
9 1/4 ounces all-purpose flour, plus extra for rolling
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 ounce unsalted butter, chilled
2 tablespoons shortening
Preheat the oven to 450 degrees.
Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting. Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12 biscuits
Amy
Saturday, October 4, 2008
SPICED NECTARINE MUFFINS, Salmon Croquettes, SEAFOOD LASAGNE
Hi everyone!
I've got a few recipes for you all to try out today that I've been told are excellent! The first is for Spiced Nectarine Muffins. They're really good with the nectarines but you could really use any fruit in this. Peaches would work great! Remember, muffins are a perfect food to throw in your freezer and then pull out for after school snacks or a quick breakfast on the go! The second recipe is for Salmon Croquettes. These are kind of like a crab cake but with salmon instead of crab. This also uses canned salmon. Since I don't eat seafood, I can't vouch for this but in my cooking group they've said this is good. The third recipe is for Seafood Lasagna. Many have also said this is wonderful! The recipe looks delicious and it almost makes me want to eat seafood just to try this! Ok, maybe not!
SPICED NECTARINE MUFFINS
Jojobee81 via about.com
· 1 1/2 cups diced ripe nectarines, about 3 nectarines, pitted and peeled
· 2 teaspoons lemon juice
· 1 1/2 cups all-purpose flour
· 1/2 cup brown sugar
· 2 teaspoons baking powder
· 1 teaspoon ground cinnamon
· 1/4 teaspoon salt
· 1/2 cup melted butter
· 1/4 cup milk
· 1 large egg
· 1/2 cup chopped pecans, optional
· 2 teaspoons sugar mixed with 1/4 teaspoon cinnamon
Toss chopped nectarines with lemon juice. Set aside. Grease and flour 12 muffin cups /or line with paper liners. Combine flour, brown sugar, baking powder, 1 teaspoon cinnamon, and salt in a large bowl. Break up any stubborn lumps in brown sugar with a wooden spoon or pastry cutter. In another bowl, whisk together butter, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Fold in diced nectarines, along with pecans if using. Spoon into muffin cups; sprinkle each muffin with a little sugar cinnamon mixture. Bake in a preheated 400° for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool for about 3 minutes in pan then remove to cool completely. Makes 12 muffins. *NOTES: mine didn't seem to rise much, so feel free to fill tin. It made 24 mini/5 reg. sized muffins. PAM spray didn't work too well in preventing sticking, use liners. We all enjoyed these!
Salmon Croquettes
Dusanka
1/2 cup vegetable oil for frying
1 (15-ounce) can pink salmon
1/4 small onion, grated
1 cup cracker crumbs
1 tsp. salt (optional)
1/4 tsp. pepper
1 egg
1 Tbsp. lemon juice
Preheat oil in a deep skillet to about 375 degrees. Flake salmon into a medium bowl with a fork, remove any bones & skin. Add onion, cracker crumbs, salt, pepper, egg & lemon juice to bowl; mix well. Shape salmon mixture into 8 patties. Fry patties in hot oil until browned, about 4 minutes on each side. Drain on paper towels.
SEAFOOD LASAGNE
Christine0120
1 LARGE ONION CHOPPED
2 TB BUTTER
16OZ RICOTTA CHEESE (YOU CAN USE PART SKIM)
8 OZ CREAM CHEESE (YOU CAN USE LOW FAT)
2 TSP DRIED BASIL
1/2 TSP SALT
1/8 TSP PEPPER
1 EGG, BEATEN
2 CANS CREAM OF SHRIMP (CAMPBELLS)
1/3 CUP MILK
3 CLOVES GARLIC, CHOPPED
1/2 CUP WHITE WINE
1/2 LB SCALLOPS, diced
1/2 LB WHITE FISH (WHATEVER YOU CHOOSE), cubed
1/2 LB MEDIUM SHRIMP, diced
16 OUNCES LASANGE NOODLES
2 CUPS MOZZARELLA
PARMESAN CHEESE
FRESH CHOPPED PARSLEY (OPTIONAL)
COOK ONION IN BUTTER. STIR IN RICOTTA, CREAM CHEESE, BASIL, SALT, PEPPER AND EGG. SET ASIDE. IN A BOWL, MIX SOUP, MILK, GARLIC, WINE & SEAFOOD.
BOIL LASAGNE NOODLES 10 MINUTES. ALTERNATE LAYERING SEAFOOD MIXTURE, AND CHEESE MIXTURE IN BETWEEN LAYERS OF PASTA, ADDING MOZZARELLA CHEESE AND PARMESAN TO THE CHEESE LAYERS. BAKE 350 FOR 45 MINUTES TO AN HOUR.
Amy
I've got a few recipes for you all to try out today that I've been told are excellent! The first is for Spiced Nectarine Muffins. They're really good with the nectarines but you could really use any fruit in this. Peaches would work great! Remember, muffins are a perfect food to throw in your freezer and then pull out for after school snacks or a quick breakfast on the go! The second recipe is for Salmon Croquettes. These are kind of like a crab cake but with salmon instead of crab. This also uses canned salmon. Since I don't eat seafood, I can't vouch for this but in my cooking group they've said this is good. The third recipe is for Seafood Lasagna. Many have also said this is wonderful! The recipe looks delicious and it almost makes me want to eat seafood just to try this! Ok, maybe not!
SPICED NECTARINE MUFFINS
Jojobee81 via about.com
· 1 1/2 cups diced ripe nectarines, about 3 nectarines, pitted and peeled
· 2 teaspoons lemon juice
· 1 1/2 cups all-purpose flour
· 1/2 cup brown sugar
· 2 teaspoons baking powder
· 1 teaspoon ground cinnamon
· 1/4 teaspoon salt
· 1/2 cup melted butter
· 1/4 cup milk
· 1 large egg
· 1/2 cup chopped pecans, optional
· 2 teaspoons sugar mixed with 1/4 teaspoon cinnamon
Toss chopped nectarines with lemon juice. Set aside. Grease and flour 12 muffin cups /or line with paper liners. Combine flour, brown sugar, baking powder, 1 teaspoon cinnamon, and salt in a large bowl. Break up any stubborn lumps in brown sugar with a wooden spoon or pastry cutter. In another bowl, whisk together butter, milk, and egg. Stir milk mixture into the dry ingredients and blend just until moistened. Fold in diced nectarines, along with pecans if using. Spoon into muffin cups; sprinkle each muffin with a little sugar cinnamon mixture. Bake in a preheated 400° for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool for about 3 minutes in pan then remove to cool completely. Makes 12 muffins. *NOTES: mine didn't seem to rise much, so feel free to fill tin. It made 24 mini/5 reg. sized muffins. PAM spray didn't work too well in preventing sticking, use liners. We all enjoyed these!
Salmon Croquettes
Dusanka
1/2 cup vegetable oil for frying
1 (15-ounce) can pink salmon
1/4 small onion, grated
1 cup cracker crumbs
1 tsp. salt (optional)
1/4 tsp. pepper
1 egg
1 Tbsp. lemon juice
Preheat oil in a deep skillet to about 375 degrees. Flake salmon into a medium bowl with a fork, remove any bones & skin. Add onion, cracker crumbs, salt, pepper, egg & lemon juice to bowl; mix well. Shape salmon mixture into 8 patties. Fry patties in hot oil until browned, about 4 minutes on each side. Drain on paper towels.
SEAFOOD LASAGNE
Christine0120
1 LARGE ONION CHOPPED
2 TB BUTTER
16OZ RICOTTA CHEESE (YOU CAN USE PART SKIM)
8 OZ CREAM CHEESE (YOU CAN USE LOW FAT)
2 TSP DRIED BASIL
1/2 TSP SALT
1/8 TSP PEPPER
1 EGG, BEATEN
2 CANS CREAM OF SHRIMP (CAMPBELLS)
1/3 CUP MILK
3 CLOVES GARLIC, CHOPPED
1/2 CUP WHITE WINE
1/2 LB SCALLOPS, diced
1/2 LB WHITE FISH (WHATEVER YOU CHOOSE), cubed
1/2 LB MEDIUM SHRIMP, diced
16 OUNCES LASANGE NOODLES
2 CUPS MOZZARELLA
PARMESAN CHEESE
FRESH CHOPPED PARSLEY (OPTIONAL)
COOK ONION IN BUTTER. STIR IN RICOTTA, CREAM CHEESE, BASIL, SALT, PEPPER AND EGG. SET ASIDE. IN A BOWL, MIX SOUP, MILK, GARLIC, WINE & SEAFOOD.
BOIL LASAGNE NOODLES 10 MINUTES. ALTERNATE LAYERING SEAFOOD MIXTURE, AND CHEESE MIXTURE IN BETWEEN LAYERS OF PASTA, ADDING MOZZARELLA CHEESE AND PARMESAN TO THE CHEESE LAYERS. BAKE 350 FOR 45 MINUTES TO AN HOUR.
Amy
Friday, October 3, 2008
Pumpkin Dip, ORANGE DREAMSICLE CAKE
Hi everyone! I'll be home from Dallas tomorrow and I'll start back up with my meals for the day! Woo hoo!
Here are the recipes for today...
Pumpkin Dip
OP?
1 15 oz. can of pumpkin
1-2 tsp. cinnamon or to taste (I used 2 tsp)
1 8 oz. cream cheese (room temp)
8-10 oz. powdered sugar (start with 8 and add to it to make it as sweet as you like. If you end up adding 16 oz, it may be too sweet)
1 box of Honey Graham sticks ( I used the cinnamon sugar ones)
assorted apple slices
Cream the powdered sugar (starting with the 8 oz.) and cream cheese together, then add the pumpkin and the cinnamon. Adjust the sugar if not sweet enough and add more cinnamon if you want. If you find that you've put too much powdered sugar in it, you can add part of a second can of pumpkin to tone it down. Serve with the Honey Graham sticks or apple slices.
ORANGE DREAMSICLE CAKE
jojobee81 via cooks.com
1 box orange cake mix
1 sm. box orange Jello
1 c. boiling water
1 sm. box vanilla instant pudding
1 c. milk
1 tsp. vanilla
1 tsp. orange extract
1 sm. container whipped topping (8 oz. size)
Make cake mix according to box. Make holes in cake while still hot. Make orange Jello with 1 cup boiling water. Pour Jello over cake while still hot. Cool cake completely. Make vanilla instant pudding with only 1 cup milk, add vanilla, orange extract and whipped topping. Mix and spread on cake. Store in the refrigerator.
Amy
Here are the recipes for today...
Pumpkin Dip
OP?
1 15 oz. can of pumpkin
1-2 tsp. cinnamon or to taste (I used 2 tsp)
1 8 oz. cream cheese (room temp)
8-10 oz. powdered sugar (start with 8 and add to it to make it as sweet as you like. If you end up adding 16 oz, it may be too sweet)
1 box of Honey Graham sticks ( I used the cinnamon sugar ones)
assorted apple slices
Cream the powdered sugar (starting with the 8 oz.) and cream cheese together, then add the pumpkin and the cinnamon. Adjust the sugar if not sweet enough and add more cinnamon if you want. If you find that you've put too much powdered sugar in it, you can add part of a second can of pumpkin to tone it down. Serve with the Honey Graham sticks or apple slices.
ORANGE DREAMSICLE CAKE
jojobee81 via cooks.com
1 box orange cake mix
1 sm. box orange Jello
1 c. boiling water
1 sm. box vanilla instant pudding
1 c. milk
1 tsp. vanilla
1 tsp. orange extract
1 sm. container whipped topping (8 oz. size)
Make cake mix according to box. Make holes in cake while still hot. Make orange Jello with 1 cup boiling water. Pour Jello over cake while still hot. Cool cake completely. Make vanilla instant pudding with only 1 cup milk, add vanilla, orange extract and whipped topping. Mix and spread on cake. Store in the refrigerator.
Amy
Thursday, October 2, 2008
Chicken and Black Bean Enchilada Casserole, Enchilada Sauce
Hi everyone!
Here are today's recipes...
Chicken and Black Bean Enchilada Casserole
Cindy (mommy_of_love1)
6 Fajita size flour tortillas
2 C cooked chicken, chopped
1/2 C prepared queso
1 can black beans, rinsed and drained
3 cups shredded cheese ( I used a combo of Colby Jack and sharp cheddar)
Enchilada sauce (recipe to follow)
Evenly coat the bottom of a 9x11 casserole dish with a few laddle fulls of enchilada sauce. Place 2 tortillas over the sauce. Mix the chopped chicken with the queso and one laddle full of enchilada sauce. Spread evenly over tortillas. Sprinkle with 1/2 C cheese. Layer 2 more tortillas and top with half of the remaining enchilada sauce. Sprinkle with 2C cheese and black beans. Place remaining tortillas on top and press down slightly. Top with remaining sauce and sprinkle with remaining 1/2 C cheese. Cover with foil and bake in a 375 degree oven for 30-45 minutes, until chicken is warmed through and cheese is melted. Serve with sour cream.
Enchilada Sauce
Cindy (mommy_of_love1)
1 -15oz can of tomato sauce
1 cube of chicken bouillon
1/2 tsp chili powder
few shakes of cayene pepper
Bring to a simmer and cook for 5 minutes.
Amy
Here are today's recipes...
Chicken and Black Bean Enchilada Casserole
Cindy (mommy_of_love1)
6 Fajita size flour tortillas
2 C cooked chicken, chopped
1/2 C prepared queso
1 can black beans, rinsed and drained
3 cups shredded cheese ( I used a combo of Colby Jack and sharp cheddar)
Enchilada sauce (recipe to follow)
Evenly coat the bottom of a 9x11 casserole dish with a few laddle fulls of enchilada sauce. Place 2 tortillas over the sauce. Mix the chopped chicken with the queso and one laddle full of enchilada sauce. Spread evenly over tortillas. Sprinkle with 1/2 C cheese. Layer 2 more tortillas and top with half of the remaining enchilada sauce. Sprinkle with 2C cheese and black beans. Place remaining tortillas on top and press down slightly. Top with remaining sauce and sprinkle with remaining 1/2 C cheese. Cover with foil and bake in a 375 degree oven for 30-45 minutes, until chicken is warmed through and cheese is melted. Serve with sour cream.
Enchilada Sauce
Cindy (mommy_of_love1)
1 -15oz can of tomato sauce
1 cube of chicken bouillon
1/2 tsp chili powder
few shakes of cayene pepper
Bring to a simmer and cook for 5 minutes.
Amy
Wednesday, October 1, 2008
Gnocchi with Sausage and Spinach, Banana Cake Cookies
Hi everyone!
I am actually out of town until Sunday and the boys are on their own for dinner. I decided to be a little less OCD and John is in charge of their meals. I'm sure they'll be having pork chops and spaghetti but who knows. So, I'll give you some other recipes while I'm gone that some of my friends really love!
Gnocchi with Sausage and Spinach
Hopeful Too
2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi (I used spinach & cheese ravioli because I couldn't find gnocchi)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed (I used turkey sausage)
1 clove garlic, finely chopped
1 5-ounce bag baby spinach (I used more 6 or 8 oz, it reduces a LOT)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing
Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.
Banana Cake Cookies
Cindy (mommy_of_love1) via All recipes Submitted by: Robin J.
1/2 cup shortening
1 cup packed brown sugar
2 eggs
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda 1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
3 cups sifted confectioners'
sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
3 tablespoons milk
DIRECTIONS:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
3. Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
4. Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
5. To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
Cindy's notes: I omitted the nuts, since we were out. I also drizzled the cookies with the frosting, once cooled.
Amy
I am actually out of town until Sunday and the boys are on their own for dinner. I decided to be a little less OCD and John is in charge of their meals. I'm sure they'll be having pork chops and spaghetti but who knows. So, I'll give you some other recipes while I'm gone that some of my friends really love!
Gnocchi with Sausage and Spinach
Hopeful Too
2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi (I used spinach & cheese ravioli because I couldn't find gnocchi)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed (I used turkey sausage)
1 clove garlic, finely chopped
1 5-ounce bag baby spinach (I used more 6 or 8 oz, it reduces a LOT)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing
Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.
Banana Cake Cookies
Cindy (mommy_of_love1) via All recipes Submitted by: Robin J.
1/2 cup shortening
1 cup packed brown sugar
2 eggs
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda 1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
3 cups sifted confectioners'
sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
3 tablespoons milk
DIRECTIONS:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
3. Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
4. Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
5. To Make Icing: Combine 3 cups confectioner's sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
Cindy's notes: I omitted the nuts, since we were out. I also drizzled the cookies with the frosting, once cooled.
Amy
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