Hi everyone!
Tomorrow is the first so it's time to make my dad his dessert of the month. I'm going with a White Chocolate Macadamia Nut Pie. I think he'll love this (well, I hope). Since my family is nut free, I would never get to try this recipe out on them so I'm eager for my dad to try it. If you can't find white chocolate, I would think subbing almond bark would be fine. In case you didn't know, almond bark does not have almonds in it, it's just called that. For the pie shell, you'll want to either make some dough and cook a crust or just use one of those Pillsbury crusts that you get in the dairy aisle and follow the directions for cooking it.
Now for dinner, we're having Buttermilk Baked Chicken. Everyone raves about this! I highly recommend using real buttermilk. You can get it in pint sized containers in your milk section and it's terrific for making pancakes so don't skimp on this. If you absolutely don't want to buy buttermilk, you can sub sour milk (add 1 tbsp white vinegar to every 1 cup milk) but it won't be exactly the same. On the side I'm making a Broccoli and Stuffing Casserole.
White Chocolate Macadamia Nut Pie
Amy - amylz
Recipe courtesy Paula Deen
Ganache:
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
Filling:
6 1/2 ounces cream cheese, softened
1/3 cup sugar
1/3 cup heavy cream, plus 3/4 cup, whipped soft
6 1/2 (1-ounce) squares premium white baking chocolate, melted
1/2 teaspoon orange zest
2/3 cup roasted, chopped macadamia nuts
1 pre-baked deep-dish (9-inch) pie shell
Garnish:
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 to 2 ounces chopped macadamia nuts
Ganache: Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over medium heat. Pour simmering cream over chips and stir until melted. Set aside and allow to cool to room temperature.
Filling: Beat cream cheese and sugar with a handheld electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted white chocolate, zest, and nuts and stir just until incorporated. Fold in the whipped cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put in freezer until frozen.
To finish pie, place the ganache in the microwave on low for no more than 10 seconds at a time. Stir after each warming, until ganache pours loosely but is not even close to boiling. Be very careful when warming chocolate, as it will burn very quickly when heated in the microwave. Once chocolate is scorched it is unusable. Spread warm ganache over top of frozen pie, smoothing to the edges with a spatula.
Garnish: Beat cream and confectioners' sugar with a handheld electric mixer to stiff peaks. Transfer to a piping bag and pipe edges of pie with whipped cream. Sprinkle macadamia nuts over top. Refrigerate until ready to serve.
BUTTERMILK BAKED CHICKEN
Niki5959 – OP?
4 chicken breasts
1 1/2 c. buttermilk
3/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 can cream of mushroom soup
Dip chicken in 1/2 cup buttermilk and roll in flour seasoned with the salt and pepper. Put butter in 13x9x2 inch baking pan and melt in hot oven (425 degrees). Put chicken in pan and bake 30 minutes. Turn and bake 15 minutes. Mix remaining buttermilk and the soup and pour around the chicken. Bake 15 minutes longer until tender.
Niki’s NOTE: I cut two chicken breasts in half lengthwise and only baked them for 10 minutes on each side before pouring the buttermilk/soup mixture over them.
Broccoli and Stuffing Casserole
Amy - amylz
About.com
2 cups milk
1 cup shredded process American cheese, or Velveeta (4 ounces)
1 teaspoon dried marjoram
1 teaspoon crushed sage leaves
1 teaspoon celery seed
1 teaspoon salt, or to taste
4 eggs
3 cups plain croutons
1 package frozen chopped broccoli, thawed (10oz)
Heat milk, cheese, and seasonings in a 2-quart saucepan, stirring constantly, until mixture is smooth. Beat eggs until well blended. Stir hot mixture into eggs slowly, stirring constantly. Stir in croutons and broccoli. Pour into a greased 1 1/2 to 2-quart casserole. Bake at 350 degrees for about 45 minutes, or until casserole is set in the center. Serves 6.
Amy
Tuesday, March 31, 2009
Monday, March 30, 2009
Blue-rugula Burgers
Hi everyone!
Tomorrow we're having Blue-rugula Burgers. I'll follow the recipes as written but I'll leave the blue cheese off the hubby's and the boys' burgers. For this, it's best if you get a hunk of blue cheese so that you can slice it and lay it on the burger. Arugula can be found in most super markets by the lettuce. However, in my small town, it's in the fresh herb section and sold in a very small amount. Arugula is like a peppery lettuce though and a little goes a long way!
Blue-rugula Burgers
Amy - amylz
Recipe courtesy Rachael Ray, 2008
2 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
1 large onion, sliced
Salt and freshly ground black pepper
1 tablespoon brown sugar
Splash water
1/4 cup spicy brown mustard
1 1/2 pounds ground sirloin
2 cloves garlic, grated
3 tablespoons Worcestershire sauce, eyeball it
A handful fresh parsley, finely chopped
1/2 pound Cambazola blue cheese, thinly sliced
4 crusty rolls, split, lightly toasted
2 handfuls arugula leaves, coarsely chopped
Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat. Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue. Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place.
Amy
Tomorrow we're having Blue-rugula Burgers. I'll follow the recipes as written but I'll leave the blue cheese off the hubby's and the boys' burgers. For this, it's best if you get a hunk of blue cheese so that you can slice it and lay it on the burger. Arugula can be found in most super markets by the lettuce. However, in my small town, it's in the fresh herb section and sold in a very small amount. Arugula is like a peppery lettuce though and a little goes a long way!
Blue-rugula Burgers
Amy - amylz
Recipe courtesy Rachael Ray, 2008
2 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
1 large onion, sliced
Salt and freshly ground black pepper
1 tablespoon brown sugar
Splash water
1/4 cup spicy brown mustard
1 1/2 pounds ground sirloin
2 cloves garlic, grated
3 tablespoons Worcestershire sauce, eyeball it
A handful fresh parsley, finely chopped
1/2 pound Cambazola blue cheese, thinly sliced
4 crusty rolls, split, lightly toasted
2 handfuls arugula leaves, coarsely chopped
Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat. Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue. Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place.
Amy
Sunday, March 29, 2009
Buttery Bread Machine Rolls, Best Chicken Ever, Yukon Gold Potato Salad
Hi everyone!
Tomorrow we are having a chicken dinner. I'm going to make some homemade rolls. You make the dough in the bread machine and then you roll them into balls and bake in the oven. So simple and really delicious! For the main dish, we're having Best Chicken Ever. This is your typical corn flake crusted chicken. If you don't have corn flakes, you can sub bread crumbs but the corn flakes do a add a nice crunch. I like to broil for a few minutes at the end so it gets nice and crispy! I'm also going to make a Yukon Gold Potato Salad. I like to dice my potatoes before I boil them and I always leave the skin on (more nutrients). It takes much less time to boil and cool them this way too. This is a pretty basic potato salad recipe!
Buttery Bread Machine Rolls
Amy
1 cup warm milk (70 to 80 degrees F.)
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour
2 1/4 teaspoons active dry yeast
1. In bread machine pan, put all ingredients in order suggested by manufacturer
2. Select dough setting
3. When cycle is completed, turn dough onto a lightly floured surface.
4. Divide dough into 24 portions
5. Shape dough into balls
6. Place in a greased 13 inch by 9 inch baking pan
7. Cover and let rise in a warm place for 15 minutes
8. Bake at 350 degrees for 12-15 minutes or until golden brown.
Best Chicken Ever
Amy – amylz
All Recipes Yields: 6 servings
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
3. Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Yukon Gold Potato Salad
(Katie - DancinMomof2, from Cooking Light)
2 pounds Yukon gold potatoes
1/2 cup light mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1/4 cup thinly sliced green onion
2 tablespoons chopped fresh flat-leaf parsley
Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Cool. Peel and cut potatoes into 1-inch cubes. Place potatoes in a large bowl. Combine mayonnaise and the next 5 ingredients (through tarragon). Add mayonnaise mixture to potatoes; toss gently to coat. Stir in onion and parsley. Cover and chill 1 hour.
Yield: 6 servings (serving size: about 1 cup)
4 WW Points per serving
Cooking Light, JUNE 2006
Amy
Tomorrow we are having a chicken dinner. I'm going to make some homemade rolls. You make the dough in the bread machine and then you roll them into balls and bake in the oven. So simple and really delicious! For the main dish, we're having Best Chicken Ever. This is your typical corn flake crusted chicken. If you don't have corn flakes, you can sub bread crumbs but the corn flakes do a add a nice crunch. I like to broil for a few minutes at the end so it gets nice and crispy! I'm also going to make a Yukon Gold Potato Salad. I like to dice my potatoes before I boil them and I always leave the skin on (more nutrients). It takes much less time to boil and cool them this way too. This is a pretty basic potato salad recipe!
Buttery Bread Machine Rolls
Amy
1 cup warm milk (70 to 80 degrees F.)
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour
2 1/4 teaspoons active dry yeast
1. In bread machine pan, put all ingredients in order suggested by manufacturer
2. Select dough setting
3. When cycle is completed, turn dough onto a lightly floured surface.
4. Divide dough into 24 portions
5. Shape dough into balls
6. Place in a greased 13 inch by 9 inch baking pan
7. Cover and let rise in a warm place for 15 minutes
8. Bake at 350 degrees for 12-15 minutes or until golden brown.
Best Chicken Ever
Amy – amylz
All Recipes Yields: 6 servings
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
3. Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Yukon Gold Potato Salad
(Katie - DancinMomof2, from Cooking Light)
2 pounds Yukon gold potatoes
1/2 cup light mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1/4 cup thinly sliced green onion
2 tablespoons chopped fresh flat-leaf parsley
Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Cool. Peel and cut potatoes into 1-inch cubes. Place potatoes in a large bowl. Combine mayonnaise and the next 5 ingredients (through tarragon). Add mayonnaise mixture to potatoes; toss gently to coat. Stir in onion and parsley. Cover and chill 1 hour.
Yield: 6 servings (serving size: about 1 cup)
4 WW Points per serving
Cooking Light, JUNE 2006
Amy
Saturday, March 28, 2009
Toll House Cake, Whitefish and Vegetable Gratin
Hi everyone!
I'm brining a cake for Caden's birthday to Sunday school tomorrow and the recipe is below. It's called the Toll House cake. Tomorrow we are having dinner at our friend's house so I'm not cooking! I thought I would leave you with this highly recommended recipe. I am copying Sandy's notes here so you can see how she did it and how much she loved it!
"I made the most spectacular dinner last night! I had less than an hour to cook, eat and clean the kitchen, since DS had lacrosse practice last night. My fish was thawed, which made this recipe come together lightning fast. Since I was in such a hurry, I sort of read the recipe wrong. For some reason I thought I needed a stick of butter, not a half stick. So needless to say, the bread crumb topping was about the best thing I've ever had in my entire life. As I was enjoying my meal, I was feeling pretty guilty, and started to consider how to lighten the recipe without ruining the yumminess. I think it'd be every bit as good with half the amount of butter (the correct amount called for in the recipe), but I don't think I'd try to reduce it further. I served this with brown rice (from a package of boil-in-the-bag rice) and some salad. I made the salad the night before, thank goodness, otherwise I would have heated up a frozen veggie."
Whitefish and Vegetable Gratin
~*~Sandy~*~
1 large yellow onion, sliced and separated into rings
1 1/2 pounds whitefish fillets, such as snapper, cod, sole, or tilapia
1/4 tsp dried basil
Salt and freshly ground pepper to taste
3 ounces mushrooms, sliced (sub small can of mushrooms)
1 tomato, sliced
1/3 cup dry white wine (sub sherry)
3/4 cup dried bread crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400ºF. Arrange onion slices in a lightly sprayed or oiled 9x13-inch glass baking dish. Place fillets on top and sprinkle with basil, salt and pepper. Arrange mushrooms on top of fish, then tomato slices. Pour wine over all. In a small bowl, toss bread crumbs with melted butter. Spread on top of fillets and sprinkle with Parmesan. Bake, uncovered, until fish flakes when tested with a fork, 10 to 15 minutes.
Toll House Cake
(Becky aka BeckyWA)
2 1/2 c flour
1 tsp salt
1 1/2 c brown sugar, packed
2 eggs
1/2 pkg Nestles Semi-Sweet Morsels
1 1/2 c butter, softened
1 tbsp vanilla
1 1/4 c milk
1 1/2 tsp baking soda
Combine flour, baking soda, and salt; set aside. In a large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs one at a time, beating well after each addition. Blend in flour mixture with milk, sgtir in nestles morsels. Bake at 350 (layer cakes for 35 minutes; bundt for 45-50 minutes).
Amy
I'm brining a cake for Caden's birthday to Sunday school tomorrow and the recipe is below. It's called the Toll House cake. Tomorrow we are having dinner at our friend's house so I'm not cooking! I thought I would leave you with this highly recommended recipe. I am copying Sandy's notes here so you can see how she did it and how much she loved it!
"I made the most spectacular dinner last night! I had less than an hour to cook, eat and clean the kitchen, since DS had lacrosse practice last night. My fish was thawed, which made this recipe come together lightning fast. Since I was in such a hurry, I sort of read the recipe wrong. For some reason I thought I needed a stick of butter, not a half stick. So needless to say, the bread crumb topping was about the best thing I've ever had in my entire life. As I was enjoying my meal, I was feeling pretty guilty, and started to consider how to lighten the recipe without ruining the yumminess. I think it'd be every bit as good with half the amount of butter (the correct amount called for in the recipe), but I don't think I'd try to reduce it further. I served this with brown rice (from a package of boil-in-the-bag rice) and some salad. I made the salad the night before, thank goodness, otherwise I would have heated up a frozen veggie."
Whitefish and Vegetable Gratin
~*~Sandy~*~
1 large yellow onion, sliced and separated into rings
1 1/2 pounds whitefish fillets, such as snapper, cod, sole, or tilapia
1/4 tsp dried basil
Salt and freshly ground pepper to taste
3 ounces mushrooms, sliced (sub small can of mushrooms)
1 tomato, sliced
1/3 cup dry white wine (sub sherry)
3/4 cup dried bread crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400ºF. Arrange onion slices in a lightly sprayed or oiled 9x13-inch glass baking dish. Place fillets on top and sprinkle with basil, salt and pepper. Arrange mushrooms on top of fish, then tomato slices. Pour wine over all. In a small bowl, toss bread crumbs with melted butter. Spread on top of fillets and sprinkle with Parmesan. Bake, uncovered, until fish flakes when tested with a fork, 10 to 15 minutes.
Toll House Cake
(Becky aka BeckyWA)
2 1/2 c flour
1 tsp salt
1 1/2 c brown sugar, packed
2 eggs
1/2 pkg Nestles Semi-Sweet Morsels
1 1/2 c butter, softened
1 tbsp vanilla
1 1/4 c milk
1 1/2 tsp baking soda
Combine flour, baking soda, and salt; set aside. In a large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs one at a time, beating well after each addition. Blend in flour mixture with milk, sgtir in nestles morsels. Bake at 350 (layer cakes for 35 minutes; bundt for 45-50 minutes).
Amy
Friday, March 27, 2009
Look Both Ways Snitch and Run Potatoes
Hi everyone! Today is Caden's 3rd birthday. I know, we all say it, but where does the time go? I can't believe my baby is no longer a baby!
Tomorrow we are having a party at Gma and Gpa's house because it's Gpa's birthday. So, we'll celebrate with daddy's family the two birthdays. I'm planning to make Look Both Ways Snitch and Run Potatoes. These are just very seasoned potatoes. They're super simple! I did include Katie's notes at the bottom so you can see how she changed it up!
Look Both Ways Snitch and Run Potatoes
Katie (Katiedid) from Recipezaar
1 T vegetable oil
3 T butter, cut up
1/4 tsp seasoning salt
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp thyme
1/4 tsp sugar
1/8 tsp chili powder
1/8 tsp fresh coarse ground black pepper
3 large red potatoes (russet-size)
In medium-sized microwave-safe bowl, combine above ingredients except potatoes. Microwave for 1-2 minutes, or until butter is melted. Stir well, scraping bottom of bowl. Cut potatoes into wedges, cutting each into eighths. Toss very well into bowl of butter mixture to coat potatoes. Place potatoes in a baking dish. Start off with potatoes standing up, skin side down, pouring any butter mixture leftover, over the top of them. After about 10 minutes, start basting and stirring potatoes as needed. Bake in a 400 F oven for a total of about 40-45 minutes, or until very tender. Trick of these is to have them done about 20 minutes before the rest of the dinner is done to let them come to room temperature.
Katie's Notes: I used about 6 large russet potatoes, 2 T EVOO, 4 T butter, and doubled all of the spices and seasonings. I had plenty of butter and EVOO so I might reduce this next time. The seasonings seemed to clump up and not distribute as well as I would have liked. Next time I may try tossing the potatoes with the seasonings first and then the oil and butter. I ended up sprinkling these with a little garlic salt after taking them out of the oven. I did let this sit for about 20 minutes after baking. Delicious potatoes. *In the directions, it says to start basting and stirring the potatoes as needed after about 10 minutes, before putting them in the oven. I don't know if this is a mistake and that step should be after the step about baking them in a 400 oven for 40-45 minutes. I ended up stirring mine about 3 or 4 times before they were done.
Amy
Tomorrow we are having a party at Gma and Gpa's house because it's Gpa's birthday. So, we'll celebrate with daddy's family the two birthdays. I'm planning to make Look Both Ways Snitch and Run Potatoes. These are just very seasoned potatoes. They're super simple! I did include Katie's notes at the bottom so you can see how she changed it up!
Look Both Ways Snitch and Run Potatoes
Katie (Katiedid) from Recipezaar
1 T vegetable oil
3 T butter, cut up
1/4 tsp seasoning salt
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp thyme
1/4 tsp sugar
1/8 tsp chili powder
1/8 tsp fresh coarse ground black pepper
3 large red potatoes (russet-size)
In medium-sized microwave-safe bowl, combine above ingredients except potatoes. Microwave for 1-2 minutes, or until butter is melted. Stir well, scraping bottom of bowl. Cut potatoes into wedges, cutting each into eighths. Toss very well into bowl of butter mixture to coat potatoes. Place potatoes in a baking dish. Start off with potatoes standing up, skin side down, pouring any butter mixture leftover, over the top of them. After about 10 minutes, start basting and stirring potatoes as needed. Bake in a 400 F oven for a total of about 40-45 minutes, or until very tender. Trick of these is to have them done about 20 minutes before the rest of the dinner is done to let them come to room temperature.
Katie's Notes: I used about 6 large russet potatoes, 2 T EVOO, 4 T butter, and doubled all of the spices and seasonings. I had plenty of butter and EVOO so I might reduce this next time. The seasonings seemed to clump up and not distribute as well as I would have liked. Next time I may try tossing the potatoes with the seasonings first and then the oil and butter. I ended up sprinkling these with a little garlic salt after taking them out of the oven. I did let this sit for about 20 minutes after baking. Delicious potatoes. *In the directions, it says to start basting and stirring the potatoes as needed after about 10 minutes, before putting them in the oven. I don't know if this is a mistake and that step should be after the step about baking them in a 400 oven for 40-45 minutes. I ended up stirring mine about 3 or 4 times before they were done.
Amy
Thursday, March 26, 2009
Banana Pecan Pancake Bake, Creamy Shrimp and Corn Bowl
Hi everyone!
Tomorrow is my baby's 3rd birthday and we're taking him to Chuck E. Cheese. He's never been there before but has seen the commercials so he's very excited! So, I'm going to leave you with a couple recipes to try today. First is Banana Pecan Pancake Bake. This would be great for a Saturday morning or even for something like Mops. The second recipe is a Creamy Shrimp and Corn Bowl. This is very simple and looks like something shrimp lovers would enjoy!
Banana Pecan Pancake Bake
(ChrisBL via Pillsbury.com)
Pancakes:
2 boxes (16.4 oz each) Pillsbury® frozen original pancakes (24 pancakes)
2 tablespoons butter or margarine, softened
3 eggs
1 cup half-and-half
1/4 cup maple-flavored syrup with butter
1/2 teaspoon ground cinnamon
2 containers (6 oz each) Yoplait® Light Fat Free banana cream pie yogurt
4 medium bananas, cut diagonally into 1/4-inch-thick slices
1/2 cup chopped pecans
Garnishes:
3/4 cup extra-creamy whipped topping with real cream
12 diagonal slices bananas (1/4 inch thick)
3/4 cup maple-flavored syrup with butter
1/2 teaspoon ground cinnamon
2 tablespoons chopped pecans, if desired
Additional ground cinnamon, if desired
1. Heat oven to 350°F. Remove frozen pancakes from boxes; unwrap and carefully separate. Set aside to partially thaw. With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter.
2. In 5-cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth. If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer. Set aside.
3. Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary, in pan. Pour 1 1/2 cups yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).
4. Place banana slices in single layer over pancakes. Place remaining 12 pancakes over banana-topped pancakes. Pour remaining yogurt mixture evenly over all pancakes. With large turkey baster, coat pancakes evenly with yogurt mixture from pan. Let stand 10 minutes to allow yogurt mixture to soak into pancakes. With baster, coat pancakes again with yogurt mixture from pan. Let stand 5 minutes longer. Sprinkle 1/2 cup pecans evenly over top.
5. Bake 30 to 40 minutes or until edges are set and light golden brown. Let stand 10 minutes before serving.
6. Cut into 12 servings; place on individual plates. Top each with 1 tablespoon whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with dash cinnamon and 1/2 teaspoon pecans. Sprinkle edge of each plate with additional cinnamon.
Creamy Shrimp and Corn Bowl
~*~Sandy~*~
via Cooking Light
Serve with sliced baguette for dipping
Cooking spray
1 1/2 lbs large shrimp, peeled and deveined
3/4 cup chopped green onion, divided
1/4 cup water
3/4 tsp Old Bay seasoning
1 (11-oz) can extrasweet whole-kernel corn, drained
3/4 cup half-and-half
1/4 tsp salt
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes. Add 1/2 cup onions, water, seasoning, and corn; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat, and stir in half-and-half and salt. Cover, let stand 3 minutes. Sprinkle with 1/4 cup onion. Yield: 4 servings (serving size: 1 cup shrimp mixture and 1 T green onions).
Calories 279 (26% from fat), fat 8.1g, protein 37.3g, carb 12g, fiber 2g, chol 281mg, iron 4.3mg, sodium 741mg, calc 149mg.
Amy
Tomorrow is my baby's 3rd birthday and we're taking him to Chuck E. Cheese. He's never been there before but has seen the commercials so he's very excited! So, I'm going to leave you with a couple recipes to try today. First is Banana Pecan Pancake Bake. This would be great for a Saturday morning or even for something like Mops. The second recipe is a Creamy Shrimp and Corn Bowl. This is very simple and looks like something shrimp lovers would enjoy!
Banana Pecan Pancake Bake
(ChrisBL via Pillsbury.com)
Pancakes:
2 boxes (16.4 oz each) Pillsbury® frozen original pancakes (24 pancakes)
2 tablespoons butter or margarine, softened
3 eggs
1 cup half-and-half
1/4 cup maple-flavored syrup with butter
1/2 teaspoon ground cinnamon
2 containers (6 oz each) Yoplait® Light Fat Free banana cream pie yogurt
4 medium bananas, cut diagonally into 1/4-inch-thick slices
1/2 cup chopped pecans
Garnishes:
3/4 cup extra-creamy whipped topping with real cream
12 diagonal slices bananas (1/4 inch thick)
3/4 cup maple-flavored syrup with butter
1/2 teaspoon ground cinnamon
2 tablespoons chopped pecans, if desired
Additional ground cinnamon, if desired
1. Heat oven to 350°F. Remove frozen pancakes from boxes; unwrap and carefully separate. Set aside to partially thaw. With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter.
2. In 5-cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth. If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer. Set aside.
3. Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary, in pan. Pour 1 1/2 cups yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).
4. Place banana slices in single layer over pancakes. Place remaining 12 pancakes over banana-topped pancakes. Pour remaining yogurt mixture evenly over all pancakes. With large turkey baster, coat pancakes evenly with yogurt mixture from pan. Let stand 10 minutes to allow yogurt mixture to soak into pancakes. With baster, coat pancakes again with yogurt mixture from pan. Let stand 5 minutes longer. Sprinkle 1/2 cup pecans evenly over top.
5. Bake 30 to 40 minutes or until edges are set and light golden brown. Let stand 10 minutes before serving.
6. Cut into 12 servings; place on individual plates. Top each with 1 tablespoon whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with dash cinnamon and 1/2 teaspoon pecans. Sprinkle edge of each plate with additional cinnamon.
Creamy Shrimp and Corn Bowl
~*~Sandy~*~
via Cooking Light
Serve with sliced baguette for dipping
Cooking spray
1 1/2 lbs large shrimp, peeled and deveined
3/4 cup chopped green onion, divided
1/4 cup water
3/4 tsp Old Bay seasoning
1 (11-oz) can extrasweet whole-kernel corn, drained
3/4 cup half-and-half
1/4 tsp salt
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes. Add 1/2 cup onions, water, seasoning, and corn; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat, and stir in half-and-half and salt. Cover, let stand 3 minutes. Sprinkle with 1/4 cup onion. Yield: 4 servings (serving size: 1 cup shrimp mixture and 1 T green onions).
Calories 279 (26% from fat), fat 8.1g, protein 37.3g, carb 12g, fiber 2g, chol 281mg, iron 4.3mg, sodium 741mg, calc 149mg.
Amy
Wednesday, March 25, 2009
Worcestershire Pepper Burgers, Spicy Macaroni and Cheese
Hi everyone!
Tomorrow we are having Worcestershire Pepper Burgers. These are very easy. We love trying burgers with different seasonings so this is just a twist on the basic burger. I'm also making Spicy Macaroni and Cheese. This is your basic mac and cheese but it uses pepper jack instead of cheddar. My 7 year old is going to love this! Since it's Friday, I am making a dessert for my family (it's been a while). I'm going to do a Blueberry Pie. I have a couple pie crusts in the freezer that I'll probably use instead of making my own. Otherwise, I'll follow as directed. I'll ber serving all of this with cantaloupe and fresh tomato slices.
Worcestershire Pepper Burgers
Amy - amylz McCormick & Co.
Makes 4 servings.
1 pound ground beef
1 tablespoon McCormick® Minced Onions
1 teaspoon McCormick® Worcestershire Ground Black Pepper Blend
1/2 teaspoon McCormick® Garlic Salt
4 hamburger rolls
Lettuce, tomato and onion (optional)
1. Mix ground beef and seasonings in large bowl. Shape into 4 patties.
2. Grill, broil or pan-fry 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F).
3. Serve burgers on toasted rolls. Sprinkle with additional Worcestershire Pepper, if desired. Garnish with desired condiments and toppings.
Spicy Macaroni and Cheese
Amy - amylz
Recipe courtesy Sunny Anderson
2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish
Preheat oven to 350 degrees F. In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
Amy
Tomorrow we are having Worcestershire Pepper Burgers. These are very easy. We love trying burgers with different seasonings so this is just a twist on the basic burger. I'm also making Spicy Macaroni and Cheese. This is your basic mac and cheese but it uses pepper jack instead of cheddar. My 7 year old is going to love this! Since it's Friday, I am making a dessert for my family (it's been a while). I'm going to do a Blueberry Pie. I have a couple pie crusts in the freezer that I'll probably use instead of making my own. Otherwise, I'll follow as directed. I'll ber serving all of this with cantaloupe and fresh tomato slices.
Worcestershire Pepper Burgers
Amy - amylz McCormick & Co.
Makes 4 servings.
1 pound ground beef
1 tablespoon McCormick® Minced Onions
1 teaspoon McCormick® Worcestershire Ground Black Pepper Blend
1/2 teaspoon McCormick® Garlic Salt
4 hamburger rolls
Lettuce, tomato and onion (optional)
1. Mix ground beef and seasonings in large bowl. Shape into 4 patties.
2. Grill, broil or pan-fry 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F).
3. Serve burgers on toasted rolls. Sprinkle with additional Worcestershire Pepper, if desired. Garnish with desired condiments and toppings.
Spicy Macaroni and Cheese
Amy - amylz
Recipe courtesy Sunny Anderson
2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish
Preheat oven to 350 degrees F. In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
Amy
Tuesday, March 24, 2009
Chicken Murphy
Hi everyone!
Tomorrow we are having Chicken Murphy for dinner. You want to use chicken pieces with a bone for this if you can. It will keep it from drying out. It's fine to use all breasts or thighs or whatever you like. I'll probably do a combo of breasts, thighs and drumsticks. The cherry peppers should be located on the pickle aisle of your super market. If you don't have white wine, sub chicken stock. I'm serving this with fresh orange slices and edammame.
Chicken Murphy
Eileen Toris Mama
1 whole cut up chicken
Olive Oil
Salt and pepper
6 links sweet Italian sausage (if you like spicy you can use hot)
1 32oz jar of sweet cherry peppers, seeded and sliced with liquid from jar reserved
1 cup white wine
10 small red skin potatoes, scrubbed and quartered (leave skins on) boiled on stovetop until just fork tender
1 large onion, roughly chopped
2 tsp cornstarch
Preheat oven to 375 degrees. Rinse and pat dry chicken pieces. Place in a large roasting pan with sides and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven skin side up for 40 minutes. Meanwhile cook sausage until browned either in a skillet or on grill. When finished slice on a diagonal into inch thick slices. After 40 minutes remove chicken from oven and add sausage, onion, peppers and white wine. Add cornstarch to reserved liquid from the cherry peppers and pour over chicken. Stir everything together and reposition chicken so it is on the top of the potatoes, peppers and sausage. Return to oven and bake for an additional 40 minutes. Serve with a nice green salad and crusty bread for sopping up the yummy sauce!
Amy
Tomorrow we are having Chicken Murphy for dinner. You want to use chicken pieces with a bone for this if you can. It will keep it from drying out. It's fine to use all breasts or thighs or whatever you like. I'll probably do a combo of breasts, thighs and drumsticks. The cherry peppers should be located on the pickle aisle of your super market. If you don't have white wine, sub chicken stock. I'm serving this with fresh orange slices and edammame.
Chicken Murphy
Eileen Toris Mama
1 whole cut up chicken
Olive Oil
Salt and pepper
6 links sweet Italian sausage (if you like spicy you can use hot)
1 32oz jar of sweet cherry peppers, seeded and sliced with liquid from jar reserved
1 cup white wine
10 small red skin potatoes, scrubbed and quartered (leave skins on) boiled on stovetop until just fork tender
1 large onion, roughly chopped
2 tsp cornstarch
Preheat oven to 375 degrees. Rinse and pat dry chicken pieces. Place in a large roasting pan with sides and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven skin side up for 40 minutes. Meanwhile cook sausage until browned either in a skillet or on grill. When finished slice on a diagonal into inch thick slices. After 40 minutes remove chicken from oven and add sausage, onion, peppers and white wine. Add cornstarch to reserved liquid from the cherry peppers and pour over chicken. Stir everything together and reposition chicken so it is on the top of the potatoes, peppers and sausage. Return to oven and bake for an additional 40 minutes. Serve with a nice green salad and crusty bread for sopping up the yummy sauce!
Amy
Monday, March 23, 2009
Catalina Chicken Stir Fry
Hi everyone!
Tomorrow we are having a super simple dinner called Catalina Chicken Stir Fry. We love Catalina dressing so this should go over well. Sandy did recommend doubling the veggies and sauce so I think I'm going to do that. I like that you can use frozen veggies, it saves a lot of time! I'm serving this with yogurt, apple slices and brown rice.
Catalina Chicken Stir Fry
Ardnas
3/4 cup Catalina dressing (Kraft)
1/4 cup soy sauce
1 clove fresh garlic, minced (1/2 tsp garlic powder)
1 lb boneless skinless chicken breasts, cubed (approx 2-3)
1 (16 oz.) pkg. frozen mixed Oriental Vegetables, thawed and drained (or any veggies you like)
Cooked rice
In a wok or fry pan, sauté garlic in a little of the dressing. Add rest of dressing, soy sauce, and chicken. Cook 5 minutes. Add vegetables and onion. Cover. Simmer 5-7 minutes until vegetables are crisp tender. Serve hot over cooked rice.
Sandy’s notes: the veggies are the best part so double the veggies and sauce.
Amy
Tomorrow we are having a super simple dinner called Catalina Chicken Stir Fry. We love Catalina dressing so this should go over well. Sandy did recommend doubling the veggies and sauce so I think I'm going to do that. I like that you can use frozen veggies, it saves a lot of time! I'm serving this with yogurt, apple slices and brown rice.
Catalina Chicken Stir Fry
Ardnas
3/4 cup Catalina dressing (Kraft)
1/4 cup soy sauce
1 clove fresh garlic, minced (1/2 tsp garlic powder)
1 lb boneless skinless chicken breasts, cubed (approx 2-3)
1 (16 oz.) pkg. frozen mixed Oriental Vegetables, thawed and drained (or any veggies you like)
Cooked rice
In a wok or fry pan, sauté garlic in a little of the dressing. Add rest of dressing, soy sauce, and chicken. Cook 5 minutes. Add vegetables and onion. Cover. Simmer 5-7 minutes until vegetables are crisp tender. Serve hot over cooked rice.
Sandy’s notes: the veggies are the best part so double the veggies and sauce.
Amy
Sunday, March 22, 2009
Blueberry Pork Roast
Hi everyone!
Tomorrow I am making a Blueberry Pork Roast. This is a crock pot meal so nice for days when you're short on cooking time. I like this recipe because I need to use up a bunch of blueberries that I have in the freezer. I'm going to run them under some water to slightly thaw but that's all I'll do to them. If you don't have a pork loin or roast, I think you could sub pork chops as well. I also think there's enough sugar in the juice so I may not add it to the roast. I haven't decided yet. I'll have to see how sweet it tastes when I mix it. I'm serving this with yogurt, canned corn and brown rice.
Blueberry Pork Roast
Amy – amylz
The Everything Slow Cooker Cookbook
3 pound pork loin
1 teaspoon grated orange peel
2 cups fresh blueberries
½ cup white grape juice
½ cup sugar
1 teaspoon table salt
Place the pork loin in the slow cooker. Grate the orange peel using a vegetable grater. Wash the blueberries and remove the stems. Combine the grape juice, sugar, orange peel, blueberries and salt; pour mixture over the pork loin. Cover and cook on low setting for 7 to 9 hours.
Amy
Tomorrow I am making a Blueberry Pork Roast. This is a crock pot meal so nice for days when you're short on cooking time. I like this recipe because I need to use up a bunch of blueberries that I have in the freezer. I'm going to run them under some water to slightly thaw but that's all I'll do to them. If you don't have a pork loin or roast, I think you could sub pork chops as well. I also think there's enough sugar in the juice so I may not add it to the roast. I haven't decided yet. I'll have to see how sweet it tastes when I mix it. I'm serving this with yogurt, canned corn and brown rice.
Blueberry Pork Roast
Amy – amylz
The Everything Slow Cooker Cookbook
3 pound pork loin
1 teaspoon grated orange peel
2 cups fresh blueberries
½ cup white grape juice
½ cup sugar
1 teaspoon table salt
Place the pork loin in the slow cooker. Grate the orange peel using a vegetable grater. Wash the blueberries and remove the stems. Combine the grape juice, sugar, orange peel, blueberries and salt; pour mixture over the pork loin. Cover and cook on low setting for 7 to 9 hours.
Amy
Saturday, March 21, 2009
Gail's Seven Layer Salad, Baked Salmon Fillets, Baby Peas with Bacon and Almonds, Beef and Bean Burritos
Hi everyone!
Tomorrow we have the Pinewood Derby for scouts and I'm bringing a Seven Layer Salad. I like this one because it's has a mexican flair and uses Ranch Dressing instead of mayo. This is so simple. You can save even more time by getting one of those already made salads with the cabbage and carrots in it. For dinner. I'm making Baked Salmon for John. Since I'll only do one fillet, I've found it's easy to cook it in my toaster oven. It comes out perfect. I'll serve it with Baby Peas with Bacon and Almonds. Obviously for my boys, I'll leave the almonds out but otherwise they're getting it the way it's written. I am going to cut the recipe in half though. Peas aren't their favorite so I know I don't need a ton. Then I'm also going to make a batch of Beef and Bean Burritos. These are great to go in the freezer! The kids and I will each eat one (or two) for dinner and then I'll freeze the rest. I'll serve some apple slices and yogurt along with this!
Gail's Seven Layer Salad
Amy – amylz
All Recipes - 10 servings
1 head lettuce
1/4 cup shredded red cabbage
3 carrots, grated
1 tomato, diced
1 avocado - peeled, pitted and diced
1 bunch green onions, chopped
1 cup pinto beans, rinsed and drained
1 (12 ounce) package tortilla chips, crushed
2 cups shredded Cheddar cheese
1 (16 ounce) bottle Ranch-style salad dressing
1. Chop lettuce and toss in a large bowl with grated cabbage and carrots. Spread mixture into the bottom of a 9x13 inch pan.
2. Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips. Pour the dressing over all and sprinkle with the cheese. Cover and refrigerate for 30 to 45 minutes before serving.
Baked Salmon Fillets
Lovelylady143
2 tbsp lemon juice
1/4 cup packed brown sugar
1 tbsp butter, melted
4 thin slices lemon
8 tsp brown sugar
Heat over to 375. Pour lemon juice into ungreased retangular baking dish, 11x7.5x2. Sprinkle with 1/4 cup brown sugar. Arrange fillets in dish; drizzle with butter. Bake uncovered 15 minutes; turn. Place 1 slice lemon on each salmon fillet; sprinkle each with 2 tsp brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.
Baby Peas with Bacon and Almonds
Amy – amylz Betty Crocker
Makes: 6 servings (1/2 cup each)
3 1/2 cups Green Giant® Valley Fresh Steamers frozen sweet peas (from two 12-oz bags)
2 slices bacon, chopped
2 tablespoons finely chopped onion
1/4 cup slivered almonds
2 tablespoons butter or margarine
1/2 teaspoon salt
Dash pepper
1. Cook peas as directed on bag; drain.
2. Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Add onion and almonds to bacon drippings in skillet; cook over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet.
4. In same skillet, melt butter over medium-high heat. Add cooked peas, bacon, onion, almonds, salt and pepper; toss.
Variation Use Green Giant® SELECT® frozen whole green beans instead of the peas.
Beef and Bean Burritos
– makes 24
Jennifer (mom99-02)
4 tbsp oil
2 onions, chopped
4 lbs ground beef
4 cloves garlic, minced
2 tbsp chili powder
2 tsp cumin
Salt and pepper to taste
16 oz tomato sauce
62 oz refried beans
24 flour tortillas
Sauté onion in oil until tender. Add beef and garlic; cook until beef is no longer pink. Drain. Add chili powder, cumin and other seasonings. Stir in tomato sauce and simmer five minutes. Add refried beans; cook and stir until well blended. Set aside to cool completely. Soften tortillas, if necessary and place small portions of meat and bean mixture on to center of each. Rollup, burrito-style. Freeze on a cookie sheet. To serve, microwave frozen burrito in microwave until heated through.
Amy
Tomorrow we have the Pinewood Derby for scouts and I'm bringing a Seven Layer Salad. I like this one because it's has a mexican flair and uses Ranch Dressing instead of mayo. This is so simple. You can save even more time by getting one of those already made salads with the cabbage and carrots in it. For dinner. I'm making Baked Salmon for John. Since I'll only do one fillet, I've found it's easy to cook it in my toaster oven. It comes out perfect. I'll serve it with Baby Peas with Bacon and Almonds. Obviously for my boys, I'll leave the almonds out but otherwise they're getting it the way it's written. I am going to cut the recipe in half though. Peas aren't their favorite so I know I don't need a ton. Then I'm also going to make a batch of Beef and Bean Burritos. These are great to go in the freezer! The kids and I will each eat one (or two) for dinner and then I'll freeze the rest. I'll serve some apple slices and yogurt along with this!
Gail's Seven Layer Salad
Amy – amylz
All Recipes - 10 servings
1 head lettuce
1/4 cup shredded red cabbage
3 carrots, grated
1 tomato, diced
1 avocado - peeled, pitted and diced
1 bunch green onions, chopped
1 cup pinto beans, rinsed and drained
1 (12 ounce) package tortilla chips, crushed
2 cups shredded Cheddar cheese
1 (16 ounce) bottle Ranch-style salad dressing
1. Chop lettuce and toss in a large bowl with grated cabbage and carrots. Spread mixture into the bottom of a 9x13 inch pan.
2. Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips. Pour the dressing over all and sprinkle with the cheese. Cover and refrigerate for 30 to 45 minutes before serving.
Baked Salmon Fillets
Lovelylady143
2 tbsp lemon juice
1/4 cup packed brown sugar
1 tbsp butter, melted
4 thin slices lemon
8 tsp brown sugar
Heat over to 375. Pour lemon juice into ungreased retangular baking dish, 11x7.5x2. Sprinkle with 1/4 cup brown sugar. Arrange fillets in dish; drizzle with butter. Bake uncovered 15 minutes; turn. Place 1 slice lemon on each salmon fillet; sprinkle each with 2 tsp brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.
Baby Peas with Bacon and Almonds
Amy – amylz Betty Crocker
Makes: 6 servings (1/2 cup each)
3 1/2 cups Green Giant® Valley Fresh Steamers frozen sweet peas (from two 12-oz bags)
2 slices bacon, chopped
2 tablespoons finely chopped onion
1/4 cup slivered almonds
2 tablespoons butter or margarine
1/2 teaspoon salt
Dash pepper
1. Cook peas as directed on bag; drain.
2. Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Add onion and almonds to bacon drippings in skillet; cook over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet.
4. In same skillet, melt butter over medium-high heat. Add cooked peas, bacon, onion, almonds, salt and pepper; toss.
Variation Use Green Giant® SELECT® frozen whole green beans instead of the peas.
Beef and Bean Burritos
– makes 24
Jennifer (mom99-02)
4 tbsp oil
2 onions, chopped
4 lbs ground beef
4 cloves garlic, minced
2 tbsp chili powder
2 tsp cumin
Salt and pepper to taste
16 oz tomato sauce
62 oz refried beans
24 flour tortillas
Sauté onion in oil until tender. Add beef and garlic; cook until beef is no longer pink. Drain. Add chili powder, cumin and other seasonings. Stir in tomato sauce and simmer five minutes. Add refried beans; cook and stir until well blended. Set aside to cool completely. Soften tortillas, if necessary and place small portions of meat and bean mixture on to center of each. Rollup, burrito-style. Freeze on a cookie sheet. To serve, microwave frozen burrito in microwave until heated through.
Amy
Friday, March 20, 2009
Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce,Roasted Greek Potatoes, Blueberry Pie
Hi everyone!
Tomorrow we are having company for dinner and I'm making Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce. Since I'll be serving 8 people, I'm going to make one batch as the recipe is written and I'm going to do the other batch with all sweet sausage and no hot sausage. This recipe looks really long but it's not as bad as you think. If you read through it, it's all pretty normal stuff. If you don't want to use pancetta, feel free to sub bacon or leave it out. On the side, I'll be serving Roasted Greek Potatoes. The only change I'm going to make is I'll leave the feta cheese off. I'll probably serve some in a small bowl for people to add if they like. I'll be serving cantaloupe, green beans and yogurt. I'm also makng a Blueberry Pie.
Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce
Amy - amylz
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 red bell pepper, finely chopped
1 large onion, chopped and divided
2 ribs celery, chopped
1 cup shredded carrots
Salt and pepper, for seasoning, plus coarse black pepper for finishing sauce
1/2 pound ground beef
3/4 pound bulk hot sausage
3/4 pound ground sweet sausage
1 egg
3/4 cup bread crumbs, 3 generous handfuls, Italian or plain
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/8 pound pancetta, 4 slices, chopped
3 cloves garlic, chopped
Splash red wine
1/2 cup beef stock
1 can petite diced tomatoes or stewed tomatoes
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
Serving suggestion: green salad
Preheat oven to 425 degrees F. Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool. Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through. Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm. Serve meatloaves with Italian barbecue sauce on top and green salad alongside.
Roasted Greek Potatoes
Dusanka
1 pound red new potatoes or baking potatoes, scrubbed
1/4 cup lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup water
Feta cheese
Cut potatoes into halves, or quarters if large. Combine lemon juice, olive oil, garlic and oregano in a small jar. Shake to blend. Line an 8-by-8-inch pan with aluminum foil. Put potatoes in pan and pour lemon mixture over them. Sprinkle with salt and pepper, stirring to coat. Pour in water. Roast 45 minutes to 1 hour in a preheated 400-degree oven. Turn occasionally. Sprinkle with feta right before serving.
Dusanka's Notes: Sometimes instead of cooking them at 400 for 45 minutes I will cook them at a lower heat (250-300) for a longer time (about 2 hours). It makes for a different texture.
Blueberry Pie
Amy – amylz
Family Fun Magazine
CRUST
2 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable shortening
5 to 6 tbsp. cold grape juice
FILLING
4 cups blueberries
2 2/3 tbsp. instant tapioca
2/3-1 cup sugar
1 1/2 tbsp. lemon juice
2 tbsp. butter
GLAZE
1 tbsp milk
1 tbsp. sugar
Step 1 To make the crust, combine the flour and salt in a medium-sized bowl. Cut in the vegetable shortening until the mixture resembles a coarse meal. Add the grape juice, 1 tablespoon at a time and mix until the dough forms a ball. Chill for at least 30 minutes.
Step 2 Preheat the oven to 450 degrees. For the filling, pour the blueberries into a medium-sized bowl and toss with tapioca and desired amount of sugar. Let stand for 15 minutes.
Step 3 In the meantime, divide the pie dough in half and roll out one of the halves into a circle 1/8-inch thick. Transfer the crust to a 9-inch pie plate and trim the edges.
Step 4 Add the lemon juice to the blueberry mixture, toss, and pour into the bottom crust. Dot with butter. Roll out the top crust, place over the blueberry filling and crimp the edges. Use scraps of dough to cut out decorations for the top of the pie. Using a pastry brush, lightly coat the top crust with milk, then sprinkle with sugar.
Step 5 Bake for 15 minutes at 450 degrees. Turn down the heat to 350 degrees and bake for another 35 to 40 minutes. Serves 8 to 10.
Amy
Tomorrow we are having company for dinner and I'm making Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce. Since I'll be serving 8 people, I'm going to make one batch as the recipe is written and I'm going to do the other batch with all sweet sausage and no hot sausage. This recipe looks really long but it's not as bad as you think. If you read through it, it's all pretty normal stuff. If you don't want to use pancetta, feel free to sub bacon or leave it out. On the side, I'll be serving Roasted Greek Potatoes. The only change I'm going to make is I'll leave the feta cheese off. I'll probably serve some in a small bowl for people to add if they like. I'll be serving cantaloupe, green beans and yogurt. I'm also makng a Blueberry Pie.
Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce
Amy - amylz
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 red bell pepper, finely chopped
1 large onion, chopped and divided
2 ribs celery, chopped
1 cup shredded carrots
Salt and pepper, for seasoning, plus coarse black pepper for finishing sauce
1/2 pound ground beef
3/4 pound bulk hot sausage
3/4 pound ground sweet sausage
1 egg
3/4 cup bread crumbs, 3 generous handfuls, Italian or plain
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/8 pound pancetta, 4 slices, chopped
3 cloves garlic, chopped
Splash red wine
1/2 cup beef stock
1 can petite diced tomatoes or stewed tomatoes
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
Serving suggestion: green salad
Preheat oven to 425 degrees F. Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool. Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through. Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm. Serve meatloaves with Italian barbecue sauce on top and green salad alongside.
Roasted Greek Potatoes
Dusanka
1 pound red new potatoes or baking potatoes, scrubbed
1/4 cup lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup water
Feta cheese
Cut potatoes into halves, or quarters if large. Combine lemon juice, olive oil, garlic and oregano in a small jar. Shake to blend. Line an 8-by-8-inch pan with aluminum foil. Put potatoes in pan and pour lemon mixture over them. Sprinkle with salt and pepper, stirring to coat. Pour in water. Roast 45 minutes to 1 hour in a preheated 400-degree oven. Turn occasionally. Sprinkle with feta right before serving.
Dusanka's Notes: Sometimes instead of cooking them at 400 for 45 minutes I will cook them at a lower heat (250-300) for a longer time (about 2 hours). It makes for a different texture.
Blueberry Pie
Amy – amylz
Family Fun Magazine
CRUST
2 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable shortening
5 to 6 tbsp. cold grape juice
FILLING
4 cups blueberries
2 2/3 tbsp. instant tapioca
2/3-1 cup sugar
1 1/2 tbsp. lemon juice
2 tbsp. butter
GLAZE
1 tbsp milk
1 tbsp. sugar
Step 1 To make the crust, combine the flour and salt in a medium-sized bowl. Cut in the vegetable shortening until the mixture resembles a coarse meal. Add the grape juice, 1 tablespoon at a time and mix until the dough forms a ball. Chill for at least 30 minutes.
Step 2 Preheat the oven to 450 degrees. For the filling, pour the blueberries into a medium-sized bowl and toss with tapioca and desired amount of sugar. Let stand for 15 minutes.
Step 3 In the meantime, divide the pie dough in half and roll out one of the halves into a circle 1/8-inch thick. Transfer the crust to a 9-inch pie plate and trim the edges.
Step 4 Add the lemon juice to the blueberry mixture, toss, and pour into the bottom crust. Dot with butter. Roll out the top crust, place over the blueberry filling and crimp the edges. Use scraps of dough to cut out decorations for the top of the pie. Using a pastry brush, lightly coat the top crust with milk, then sprinkle with sugar.
Step 5 Bake for 15 minutes at 450 degrees. Turn down the heat to 350 degrees and bake for another 35 to 40 minutes. Serves 8 to 10.
Amy
Thursday, March 19, 2009
Cheesy Mac and Beef, Easy Chicken-Mushroom Quesadillas
Hi everyone!
We had a little family emergency and I had to switch some of my meals around so I have an extra day in here. I thought I would share this recipe for Cheesy Mac and Beef from my friend Christine. She says it's her version of Hamburger Helper but without having to use the box. It looks very simple and economical so if your family likes this, I say give it a try. You know my family, they wouldn't eat anything like this and it makes me sad! I am going scrapbooking tomorrow night and I'm bringing Easy Chicken-Mushroom Quesadillas. They should be good!
Cheesy Mac and Beef
Christine0120
1 lb ground beef chuck
1 (14.5-oz) can beef broth
1 cup water
8 oz elbow macaroni (2 cups)
1 (12-oz) can evaporated milk
1/4 cup processed cheese sauce
8 oz shredded sharp Cheddar cheese
Preheat large sauté pan (or electric skillet) on medium-high 2–3 minutes. Place ground beef in pan (wash hands); cook 5–7 minutes, stirring to crumble meat, or until beef is brown and no pink remains. Stir in broth, water, and macaroni; bring to a boil. Cook 10–12 minutes, stirring occasionally, or until liquid is mostly absorbed and macaroni is soft and tender. Stir milk into pasta; remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 540kcal; FAT 28g; CHOL 110mg; SODIUM 830mg; CARB 35g; FIBER 1g; PROTEIN 33g; VIT A 10%; VIT C 0%; CALC 50%; IRON 15%
Easy Chicken-Mushroom Quesadillas
Amy – amylz 4 servings
2007 Ellie Krieger, All rights reserved
1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes. Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Amy
We had a little family emergency and I had to switch some of my meals around so I have an extra day in here. I thought I would share this recipe for Cheesy Mac and Beef from my friend Christine. She says it's her version of Hamburger Helper but without having to use the box. It looks very simple and economical so if your family likes this, I say give it a try. You know my family, they wouldn't eat anything like this and it makes me sad! I am going scrapbooking tomorrow night and I'm bringing Easy Chicken-Mushroom Quesadillas. They should be good!
Cheesy Mac and Beef
Christine0120
1 lb ground beef chuck
1 (14.5-oz) can beef broth
1 cup water
8 oz elbow macaroni (2 cups)
1 (12-oz) can evaporated milk
1/4 cup processed cheese sauce
8 oz shredded sharp Cheddar cheese
Preheat large sauté pan (or electric skillet) on medium-high 2–3 minutes. Place ground beef in pan (wash hands); cook 5–7 minutes, stirring to crumble meat, or until beef is brown and no pink remains. Stir in broth, water, and macaroni; bring to a boil. Cook 10–12 minutes, stirring occasionally, or until liquid is mostly absorbed and macaroni is soft and tender. Stir milk into pasta; remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 540kcal; FAT 28g; CHOL 110mg; SODIUM 830mg; CARB 35g; FIBER 1g; PROTEIN 33g; VIT A 10%; VIT C 0%; CALC 50%; IRON 15%
Easy Chicken-Mushroom Quesadillas
Amy – amylz 4 servings
2007 Ellie Krieger, All rights reserved
1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes. Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Amy
Wednesday, March 18, 2009
Sparkling Beef Tips, Rice w/Broccoli and Parm-Reggiano Cheese
Hi everyone!
Tomorrow we are having Sparkling Beef Tips for dinner. This is a crock pot meal so great for a day when you don't have time to cook. If you want to save even more time, just buy the meat already cubed. You may also be able to get your butcher to cube a roast for you. On the side, I'm making Rice with Broccoli and Parm-Reggiano Cheese. This recipe is for one serving (or 2) so be aware of that. This recipe gives you instructions for cooking in the microwave but since I want to make enough for my whole family, I'm going to cook this in my rice cooker. I'll throw the broccoli in with the rice and then when it's finished I'll stir in the soy sauce and cheese. I'm also serving yogurt and fresh mangos.
Sparkling Beef Tips
Amy – amylz
The Everything Slow Cooker Cookbook
2 pound chuck roast
2 cups fresh mushrooms, sliced
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 cup lemon-lime carbonated drink
Cut the meat into 1 inch cubes, trimming off the fat as you go. Clean the mushrooms by wiping with a damp cloth; slice 1/8 inch thick. Add all ingredients to the slow cooker; mix well. Cook covered on low setting for 8 to 10 hours.
Rice w/Broccoli and Parm-Reggiano Cheese
Sharon via cookbook Getting Thin and Loving Food
(This is supposedly just one serving, but I thought it could easily serve 2.)
1/4 cup long grain rice
1 cup low-sodium fat-free chicken broth
1 cup broccoli florettes**
1 tbsp grated Parmigiano-Reggiano cheese
soy sauce to taste
**--see bottom for more veggie additions
Place rice and chicken broth in microwave-save dish or 4-cup glass measuring cup. Microwave uncovered for 15 minutes. Add broccoli (**and other veggies) and toss with fork to combine. Cook on high for 3 minutes more. Stir in cheese. Season with soy sauce to taste and serve
**Make this in an 8-cup glass measuring cup and pile on the veggies. But cut them small or they won't cook properly. Try dice carrots, little cauliflower florettes, cubed zucchini, green beans, corn, or peas. You can also add fresh herbs such as basil, parsley, thyme, oregano or mint on the last stir
Amy
Tomorrow we are having Sparkling Beef Tips for dinner. This is a crock pot meal so great for a day when you don't have time to cook. If you want to save even more time, just buy the meat already cubed. You may also be able to get your butcher to cube a roast for you. On the side, I'm making Rice with Broccoli and Parm-Reggiano Cheese. This recipe is for one serving (or 2) so be aware of that. This recipe gives you instructions for cooking in the microwave but since I want to make enough for my whole family, I'm going to cook this in my rice cooker. I'll throw the broccoli in with the rice and then when it's finished I'll stir in the soy sauce and cheese. I'm also serving yogurt and fresh mangos.
Sparkling Beef Tips
Amy – amylz
The Everything Slow Cooker Cookbook
2 pound chuck roast
2 cups fresh mushrooms, sliced
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 cup lemon-lime carbonated drink
Cut the meat into 1 inch cubes, trimming off the fat as you go. Clean the mushrooms by wiping with a damp cloth; slice 1/8 inch thick. Add all ingredients to the slow cooker; mix well. Cook covered on low setting for 8 to 10 hours.
Rice w/Broccoli and Parm-Reggiano Cheese
Sharon via cookbook Getting Thin and Loving Food
(This is supposedly just one serving, but I thought it could easily serve 2.)
1/4 cup long grain rice
1 cup low-sodium fat-free chicken broth
1 cup broccoli florettes**
1 tbsp grated Parmigiano-Reggiano cheese
soy sauce to taste
**--see bottom for more veggie additions
Place rice and chicken broth in microwave-save dish or 4-cup glass measuring cup. Microwave uncovered for 15 minutes. Add broccoli (**and other veggies) and toss with fork to combine. Cook on high for 3 minutes more. Stir in cheese. Season with soy sauce to taste and serve
**Make this in an 8-cup glass measuring cup and pile on the veggies. But cut them small or they won't cook properly. Try dice carrots, little cauliflower florettes, cubed zucchini, green beans, corn, or peas. You can also add fresh herbs such as basil, parsley, thyme, oregano or mint on the last stir
Amy
Tuesday, March 17, 2009
Old Fashioned Roast
Hi everyone!
Tomorrow we are having an Old Fashioned Roast for dinner. My husband loves roasts cooked in the oven so this is right up his alley. Use any beef roast you like or that is on sale. I would say you want something at least 3 pounds though for cooking this long. This is the perfect recipe to use up frozen carrots, celery and onion. This is why I always tell you to stock up when there's a good sale. It makes a dinner like this very afordable! The only thing I'll need to buy is the roast!
Old Fashioned Roast
4kowboys
1 Roast of your choice
7 Carrots chopped
4 stalks Celery chopped
1 Onion chopped
2 cloves Garlic chopped
6 Potatoes cubed
1 tsp. Parsley flakes
1 tsp. Thyme
Salt and pepper to taste
Water
Preheat oven 350 degrees. Place roast in a large roasting pan. Add water to cover roast. Place all remaining items, except potatoes, in pan around roast. Bake 3 hours. Add potatoes and bake an additional 1 hour or until potatoes and meat are done.
Amy
Tomorrow we are having an Old Fashioned Roast for dinner. My husband loves roasts cooked in the oven so this is right up his alley. Use any beef roast you like or that is on sale. I would say you want something at least 3 pounds though for cooking this long. This is the perfect recipe to use up frozen carrots, celery and onion. This is why I always tell you to stock up when there's a good sale. It makes a dinner like this very afordable! The only thing I'll need to buy is the roast!
Old Fashioned Roast
4kowboys
1 Roast of your choice
7 Carrots chopped
4 stalks Celery chopped
1 Onion chopped
2 cloves Garlic chopped
6 Potatoes cubed
1 tsp. Parsley flakes
1 tsp. Thyme
Salt and pepper to taste
Water
Preheat oven 350 degrees. Place roast in a large roasting pan. Add water to cover roast. Place all remaining items, except potatoes, in pan around roast. Bake 3 hours. Add potatoes and bake an additional 1 hour or until potatoes and meat are done.
Amy
Monday, March 16, 2009
Chili Dog Nachos
Hi everyone!
Tomorrow we are having kind of a fun dinner. Jackson (the 7 year old) will love this. It's basically nachos with hot dogs in it. For some reason, my family will eat cheese on nachos so I don't plan to change the recipe at all! I'll be serving this with sliced peaches!
Chili Dog Nachos
Amy - amylz
Recipe courtesy Rachael Ray
1 tablespoon vegetable oil, 1 turn of the pan
1 pound ground sirloin
Salt and pepper
2 hog dogs, sliced into 1/2- inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
1 sack yellow corn tortilla chips
1 sack, 10 ounces, shredded yellow Cheddar
Sour cream, garnish
Salsa, garnish
2 scallions, chopped
Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more. Preheat broiler. Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
Amy
Tomorrow we are having kind of a fun dinner. Jackson (the 7 year old) will love this. It's basically nachos with hot dogs in it. For some reason, my family will eat cheese on nachos so I don't plan to change the recipe at all! I'll be serving this with sliced peaches!
Chili Dog Nachos
Amy - amylz
Recipe courtesy Rachael Ray
1 tablespoon vegetable oil, 1 turn of the pan
1 pound ground sirloin
Salt and pepper
2 hog dogs, sliced into 1/2- inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
1 sack yellow corn tortilla chips
1 sack, 10 ounces, shredded yellow Cheddar
Sour cream, garnish
Salsa, garnish
2 scallions, chopped
Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more. Preheat broiler. Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
Amy
Sunday, March 15, 2009
Hash Brown Casserole with Bacon, Onions, and Cheese, Flank Steak-and-Blue Cheese Quesadilla Salad
Hi everyone!
Tomorrow I am bringing food for Mops and I am making a Hash Brown Casserole with Bacon, Onions and Cheese that I saw in Cooking Light. It's your basic cheesy potatoes with a little twist. These are so easy to make though since you use the frozen potatoes. For dinner, I'm making Flank Steak and Blue Cheese Quesadilla Salad for dinner. I'm the only one who likes blue cheese so I'll be making the quesadilla for myself but for everyone else I'll just put the steak on their salad and then I'm going to toast some tortillas to make chips to go with it. I'm going to serve this with grapes and yogurt.
Hash Brown Casserole with Bacon, Onions, and Cheese
Amy - amylz
6 servings - Cooking Light, NOVEMBER 2005
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight. Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
Nutritional Information
CALORIES 293(31% from fat); FAT 10g (sat 4.8g,mono 3.3g,poly 0.7g); PROTEIN 12.2g; CHOLESTEROL 31mg; CALCIUM 214mg; SODIUM 720mg; FIBER 4.7g; IRON 0.2mg; CARBOHYDRATE 41.4g
Flank Steak-and-Blue Cheese Quesadilla Salad
Amy - amylz
Cooking Light, JUNE 2001 - 4 servings
Vinaigrette:
3 tablespoons Dijon-Lemon Vinaigrette
1 1/2 tablespoons sugar
1 1/2 tablespoons red wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme (optional)
Quesadillas:
1/2 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese
4 (8-inch) fat-free flour tortillas
Remaining ingredients:
10 cup torn red leaf lettuce
1 cup vertically sliced red onion
2 large tomatoes, each cut into 8 wedges
Prepare grill. To prepare vinaigrette, combine first 5 ingredients; set aside. To prepare the quesadillas, sprinkle steak with salt and 1/4 teaspoon pepper. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas. Divide steak evenly over cheese; top with the remaining tortillas. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas 4 minutes on each side or until golden brown. Remove the quesadillas from pan, and cut each into 8 wedges. Combine the vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
CALORIES 338 (29% from fat); FAT 10.9g (sat 4.8g,mono 4.2g,poly 0.8g); PROTEIN 20.9g; CHOLESTEROL 11mg; CALCIUM 142mg; SODIUM 809mg; FIBER 4.8g; IRON 4.3mg; CARBOHYDRATE 39.5g
Amy
Tomorrow I am bringing food for Mops and I am making a Hash Brown Casserole with Bacon, Onions and Cheese that I saw in Cooking Light. It's your basic cheesy potatoes with a little twist. These are so easy to make though since you use the frozen potatoes. For dinner, I'm making Flank Steak and Blue Cheese Quesadilla Salad for dinner. I'm the only one who likes blue cheese so I'll be making the quesadilla for myself but for everyone else I'll just put the steak on their salad and then I'm going to toast some tortillas to make chips to go with it. I'm going to serve this with grapes and yogurt.
Hash Brown Casserole with Bacon, Onions, and Cheese
Amy - amylz
6 servings - Cooking Light, NOVEMBER 2005
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight. Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
Nutritional Information
CALORIES 293(31% from fat); FAT 10g (sat 4.8g,mono 3.3g,poly 0.7g); PROTEIN 12.2g; CHOLESTEROL 31mg; CALCIUM 214mg; SODIUM 720mg; FIBER 4.7g; IRON 0.2mg; CARBOHYDRATE 41.4g
Flank Steak-and-Blue Cheese Quesadilla Salad
Amy - amylz
Cooking Light, JUNE 2001 - 4 servings
Vinaigrette:
3 tablespoons Dijon-Lemon Vinaigrette
1 1/2 tablespoons sugar
1 1/2 tablespoons red wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme (optional)
Quesadillas:
1/2 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese
4 (8-inch) fat-free flour tortillas
Remaining ingredients:
10 cup torn red leaf lettuce
1 cup vertically sliced red onion
2 large tomatoes, each cut into 8 wedges
Prepare grill. To prepare vinaigrette, combine first 5 ingredients; set aside. To prepare the quesadillas, sprinkle steak with salt and 1/4 teaspoon pepper. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas. Divide steak evenly over cheese; top with the remaining tortillas. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas 4 minutes on each side or until golden brown. Remove the quesadillas from pan, and cut each into 8 wedges. Combine the vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
CALORIES 338 (29% from fat); FAT 10.9g (sat 4.8g,mono 4.2g,poly 0.8g); PROTEIN 20.9g; CHOLESTEROL 11mg; CALCIUM 142mg; SODIUM 809mg; FIBER 4.8g; IRON 4.3mg; CARBOHYDRATE 39.5g
Amy
Saturday, March 14, 2009
Crispy Parmesan-Ranch Chicken Breasts
Hi everyone!
Tomorrow I'm making this Crispy Parmesan Ranch Chicken. It's a great way to use up corn flakes. There are notes at the bottom for using bread crumbs if you don't have any. You can use any boneless chicken you want with this. Katie cut hers into nuggets. You could easily do strips too. I'll be serving this with cantaloupe, yogurt and a big green salad (that my Sister in Law is bringing).
Crispy Parmesan-Ranch Chicken Breasts
Katie (Katiedid) from Recipezaar
1 cup crushed corn flakes
3/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 (1 ounce) package hidden valley ranch dry ranch dressing mix
8 boneless skinless chicken breasts
1/2 cup melted butter
Grease a 13 x 9-inch baking dish. Set oven to 350 degrees F. In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix. Place the melted butter in a shallow dish. Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture. Place in prepared baking dish. Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Katie's Notes: I used plain bread crumbs instead of corn flakes and egg substitute instead of the melted butter. I cut my chicken into large nugget size pieces. I baked them for about 20 minutes, turned them over and then turned up the heat to 400 for about 5 minutes and finally broiled them for a few minutes to get them a little crispier.
Amy
Tomorrow I'm making this Crispy Parmesan Ranch Chicken. It's a great way to use up corn flakes. There are notes at the bottom for using bread crumbs if you don't have any. You can use any boneless chicken you want with this. Katie cut hers into nuggets. You could easily do strips too. I'll be serving this with cantaloupe, yogurt and a big green salad (that my Sister in Law is bringing).
Crispy Parmesan-Ranch Chicken Breasts
Katie (Katiedid) from Recipezaar
1 cup crushed corn flakes
3/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 (1 ounce) package hidden valley ranch dry ranch dressing mix
8 boneless skinless chicken breasts
1/2 cup melted butter
Grease a 13 x 9-inch baking dish. Set oven to 350 degrees F. In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix. Place the melted butter in a shallow dish. Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture. Place in prepared baking dish. Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Katie's Notes: I used plain bread crumbs instead of corn flakes and egg substitute instead of the melted butter. I cut my chicken into large nugget size pieces. I baked them for about 20 minutes, turned them over and then turned up the heat to 400 for about 5 minutes and finally broiled them for a few minutes to get them a little crispier.
Amy
Friday, March 13, 2009
GRILLED SALMON II, Lentil-Rice Soup
Hi everyone!
Tomorrow I am making Grilled Salmon for John and a Lentil-Rice soup for the rest of us. The salmon needs to marinate for a while so make sure you have time for that. Then you grill it which I love because you don't make your house smell like fish. I'm serving his salmon along with raw carrots, sliced pears, a roll and yogurt. The soup is very easy and a great way to use up lentils. I always have a bag of lentils sitting around and this recipe looked really good. I plan to use brown rice and diced tomatoes. This recipe does freeze well so it's a good one to double so you can do that!
GRILLED SALMON II
PrincessButtercup
4 (4 ounce) fillets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1 1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/8 teaspoon salt
Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours. Preheat barbecue or gas grill. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
Lentil-Rice Soup
(10 Servings)
Jennifer (mom99-02)
1 – 12 oz can tomato paste
2 – 16 oz cans tomatoes with juice
8 cups water
2 cups uncooked lentils
2 cups uncooked rice
2 medium onions, chopped
1 cup celery, chopped
2 cloves garlic, minced
salt and pepper to taste
Put tomato paste and tomatoes into large Dutch oven. Add water. Stir in other ingredients. Heat to boiling and turn down heat; simmer for one hour or until lentils are soft and rice is cooked. Cool; pour into freezer bags. Freeze.
Amy
Tomorrow I am making Grilled Salmon for John and a Lentil-Rice soup for the rest of us. The salmon needs to marinate for a while so make sure you have time for that. Then you grill it which I love because you don't make your house smell like fish. I'm serving his salmon along with raw carrots, sliced pears, a roll and yogurt. The soup is very easy and a great way to use up lentils. I always have a bag of lentils sitting around and this recipe looked really good. I plan to use brown rice and diced tomatoes. This recipe does freeze well so it's a good one to double so you can do that!
GRILLED SALMON II
PrincessButtercup
4 (4 ounce) fillets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1 1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/8 teaspoon salt
Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours. Preheat barbecue or gas grill. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
Lentil-Rice Soup
(10 Servings)
Jennifer (mom99-02)
1 – 12 oz can tomato paste
2 – 16 oz cans tomatoes with juice
8 cups water
2 cups uncooked lentils
2 cups uncooked rice
2 medium onions, chopped
1 cup celery, chopped
2 cloves garlic, minced
salt and pepper to taste
Put tomato paste and tomatoes into large Dutch oven. Add water. Stir in other ingredients. Heat to boiling and turn down heat; simmer for one hour or until lentils are soft and rice is cooked. Cool; pour into freezer bags. Freeze.
Amy
Thursday, March 12, 2009
Chicken Chow Mein Casserole
Hi everyone!
Tomorrow we are having Chicken Chow Mein Casserole for dinner. I love water chesnuts so any chance I get to throw them in a dish, I take advantage. This is very simple and ingredients you should be able to find but if you can't find canned noodles, go with the regular chinese noodles and cook them ahead of time. I'm also planning to use some leftover chicken breasts that I have in the freezer to save even more time. I'll be serving this with sliced plums and yogurt.
Chicken Chow Mein Casserole
Amy – amylz
Family Fun Magazine
6 boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom and roasted garlic soup
2 tbsp. soy sauce
1 can Chinese water chestnuts
1/2 cup celery
1/2 cup onion
1 can bean sprouts
1/2 cup cashew nuts
1 can Chinese noodles
Step 1 Cook the chicken and cut into bite-sized pieces; place in a mixing bowl. Step 2 Mix the soups and the soy sauce together (add more, if desired). Add the rest of the ingredients, except the Chinese noodles, and mix. Place in a large, ungreased casserole dish. Step 3 Cook the covered (you may use aluminum foil) casserole at 300 degrees for 1 hour. Fifteen minutes before serving, place the Chinese noodles on top to heat through.
Amy
Tomorrow we are having Chicken Chow Mein Casserole for dinner. I love water chesnuts so any chance I get to throw them in a dish, I take advantage. This is very simple and ingredients you should be able to find but if you can't find canned noodles, go with the regular chinese noodles and cook them ahead of time. I'm also planning to use some leftover chicken breasts that I have in the freezer to save even more time. I'll be serving this with sliced plums and yogurt.
Chicken Chow Mein Casserole
Amy – amylz
Family Fun Magazine
6 boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom and roasted garlic soup
2 tbsp. soy sauce
1 can Chinese water chestnuts
1/2 cup celery
1/2 cup onion
1 can bean sprouts
1/2 cup cashew nuts
1 can Chinese noodles
Step 1 Cook the chicken and cut into bite-sized pieces; place in a mixing bowl. Step 2 Mix the soups and the soy sauce together (add more, if desired). Add the rest of the ingredients, except the Chinese noodles, and mix. Place in a large, ungreased casserole dish. Step 3 Cook the covered (you may use aluminum foil) casserole at 300 degrees for 1 hour. Fifteen minutes before serving, place the Chinese noodles on top to heat through.
Amy
Wednesday, March 11, 2009
Cheddar and Onion Soup Chicken
Hi everyone!
Tomorrow we are having Cheddar and Onion Soup Chicken for dinner. The only change I will make is to leave the cheese off all but mine. They all love onion soup mix so this should go over very well. I'm serving this with thin sliced potatoes (that I'll cook in the oven), apple slices and some frozen veggie (I need to see what's in the freezer).
Cheddar and Onion Soup Chicken
Amy – amylz All Recipes
Yields: 4 servings
4 skinless, boneless chicken breast halves
1/2 cup all-purpose flour for coating
1 tablespoon vegetable oil
1 (1 ounce) package dry onion soup mix
2 cups boiling water
2 cups shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.
3. Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.
Amy
Tomorrow we are having Cheddar and Onion Soup Chicken for dinner. The only change I will make is to leave the cheese off all but mine. They all love onion soup mix so this should go over very well. I'm serving this with thin sliced potatoes (that I'll cook in the oven), apple slices and some frozen veggie (I need to see what's in the freezer).
Cheddar and Onion Soup Chicken
Amy – amylz All Recipes
Yields: 4 servings
4 skinless, boneless chicken breast halves
1/2 cup all-purpose flour for coating
1 tablespoon vegetable oil
1 (1 ounce) package dry onion soup mix
2 cups boiling water
2 cups shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.
3. Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.
Amy
Tuesday, March 10, 2009
Cedar Plank Pork Loin, Buttery Mushrooms with Sage
Hi everyone!
Tomorrow we're having a pork loin and mushrooms for dinner. The pork is done on a cedar plank. I have a bunch of these that I picked up at Costco last year but if you don't have any, you should be able to get them at the super market. It's a fun way to cook things! We're having Buttery Mushrooms with Sage on the side. I love mushrooms so I can't wait for these. You cook them with some butter and sage, oh my, yum! I'll also be serving grapes, roasted potatoes, and cheese sticks.
Cedar Plank Pork Loin
Amy – amylz
Kraft - 8 servings
1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
1/4 cup teriyaki sauce
Grated peel of 1 medium orange
1 Tbsp. oil
1 boneless pork loin (2 lb.)
IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight. PREHEAT grill to medium heat. Mix barbecue sauce, teriyaki sauce and orange peel until well blended. Remove half of the barbecue sauce mixture; set aside for serving with the cooked meat. Brush plank with oil; top with meat. Place on grate of grill; cover with lid. GRILL 1 hour or until meat thermometer inserted into the thickest part of the meat registers 150°F, turning and brushing with the barbecue sauce mixture for the last 20 min. of the grilling time. Discard any remaining sauce used for brushing. Remove meat from grill; cover loosely with foil. Let stand 10 min. until the internal temperature is 160°F. Discard cedar plank. Cut the meat into thin slices. Serve with the reserved barbecue sauce mixture.
UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery or hardware stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.
Buttery Mushrooms with Sage
Amy – amylz
McCormick - Makes 6 (1/2-cup) servings.
3 tablespoons butter, divided
1 pound small whole mushrooms, wiped clean with damp paper towel
1/2 teaspoon McCormick® Sage Leaves
1/2 teaspoon McCormick® Season-All® Seasoned Salt
1. Add 2 tablespoons of the butter to hot large skillet on medium-high heat. Cook 30 seconds or until butter begins to brown.
2. Add mushrooms, sage and Season-All; stir to mix well. Reduce heat to medium; cook 8 to 10 minutes or until juices are released and mushrooms are just tender, stirring frequently.
3. Remove from heat. Add remaining 1 tablespoon butter. Let stand 1 to 2 minutes to allow flavors to absorb.
Test Kitchen Tip: If mushrooms are large, cut into 1/4-inch slices.
Amy
Tomorrow we're having a pork loin and mushrooms for dinner. The pork is done on a cedar plank. I have a bunch of these that I picked up at Costco last year but if you don't have any, you should be able to get them at the super market. It's a fun way to cook things! We're having Buttery Mushrooms with Sage on the side. I love mushrooms so I can't wait for these. You cook them with some butter and sage, oh my, yum! I'll also be serving grapes, roasted potatoes, and cheese sticks.
Cedar Plank Pork Loin
Amy – amylz
Kraft - 8 servings
1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
1/4 cup teriyaki sauce
Grated peel of 1 medium orange
1 Tbsp. oil
1 boneless pork loin (2 lb.)
IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight. PREHEAT grill to medium heat. Mix barbecue sauce, teriyaki sauce and orange peel until well blended. Remove half of the barbecue sauce mixture; set aside for serving with the cooked meat. Brush plank with oil; top with meat. Place on grate of grill; cover with lid. GRILL 1 hour or until meat thermometer inserted into the thickest part of the meat registers 150°F, turning and brushing with the barbecue sauce mixture for the last 20 min. of the grilling time. Discard any remaining sauce used for brushing. Remove meat from grill; cover loosely with foil. Let stand 10 min. until the internal temperature is 160°F. Discard cedar plank. Cut the meat into thin slices. Serve with the reserved barbecue sauce mixture.
UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery or hardware stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.
Buttery Mushrooms with Sage
Amy – amylz
McCormick - Makes 6 (1/2-cup) servings.
3 tablespoons butter, divided
1 pound small whole mushrooms, wiped clean with damp paper towel
1/2 teaspoon McCormick® Sage Leaves
1/2 teaspoon McCormick® Season-All® Seasoned Salt
1. Add 2 tablespoons of the butter to hot large skillet on medium-high heat. Cook 30 seconds or until butter begins to brown.
2. Add mushrooms, sage and Season-All; stir to mix well. Reduce heat to medium; cook 8 to 10 minutes or until juices are released and mushrooms are just tender, stirring frequently.
3. Remove from heat. Add remaining 1 tablespoon butter. Let stand 1 to 2 minutes to allow flavors to absorb.
Test Kitchen Tip: If mushrooms are large, cut into 1/4-inch slices.
Amy
Monday, March 9, 2009
Brown Sugar Bacon
Hi everyone!
Tomorrow we're having breakfast for dinner. The main attraction is the Brown Sugar Bacon. You have to try this! I use Brown Sugar Splenda just so I can have a couple pieces but truly, this is worth the sugar! I'll be serving the bacon with eggs, toast with jam, yogurt and sliced tomatoes. I know, tomatoes seem weird with breakfast but my kids love sliced tomatoes with lots of salt and basil on them.
Brown Sugar Bacon
Amy - amylz
Recipe courtesy Dan Smith and Steve McDonagh
1 pound thick cut bacon
1/4 cup light brown sugar
Preheat the oven to 375 degrees F. Line a baking pan with parchment paper and lay the bacon out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan. Sprinkle with the brown sugar and place the pan on the top rack of the oven. Bake 35 to 40 minutes or until the bacon is nicely browned and slightly crispy.* Remove from the oven and serve immediately.
*Ovens tend to cook unevenly so some of the bacon strips will be darker than others. Don't worry; this will satisfy those who like well done bacon.
Amy
Tomorrow we're having breakfast for dinner. The main attraction is the Brown Sugar Bacon. You have to try this! I use Brown Sugar Splenda just so I can have a couple pieces but truly, this is worth the sugar! I'll be serving the bacon with eggs, toast with jam, yogurt and sliced tomatoes. I know, tomatoes seem weird with breakfast but my kids love sliced tomatoes with lots of salt and basil on them.
Brown Sugar Bacon
Amy - amylz
Recipe courtesy Dan Smith and Steve McDonagh
1 pound thick cut bacon
1/4 cup light brown sugar
Preheat the oven to 375 degrees F. Line a baking pan with parchment paper and lay the bacon out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan. Sprinkle with the brown sugar and place the pan on the top rack of the oven. Bake 35 to 40 minutes or until the bacon is nicely browned and slightly crispy.* Remove from the oven and serve immediately.
*Ovens tend to cook unevenly so some of the bacon strips will be darker than others. Don't worry; this will satisfy those who like well done bacon.
Amy
Sunday, March 8, 2009
Savory Montreal Steak Rub, Pesto Crushed Potatoes
Hi everyone!
Tomorrow we are having steaks and potatoes for dinner. This steak recipe is great for any cut of steak, just use what you like. I happen to believe Montreal Steak Seasoning is one of the greatest inventions and I love it on everything. I especially love it on steak and can't wait to try this particular combination. For the potatoes, you can skip almost all the directions and just buy pesto from the store. Then you mix with the potatoes. Yum! I'll also be serving orange slices, corn and yogurt.
Savory Montreal Steak Rub
Amy – amylz
McCormick & Co - Makes 4 servings.
1 tablespoon Montreal Steak Seasoning
1 tablespoon light brown sugar
1 teaspoon McCormick® Onion Powder
1/2 teaspoon McCormick® Oregano Leaves
1 pound boneless beef sirloin, porterhouse or New York strip steak
1. Mix Steak Seasoning, sugar, onion powder and oregano in small bowl until well blended. Generously season steak with spice mixture.
2. Grill over medium-high heat 8 to 10 minutes per side or until desired doneness.
Pesto Crushed Potatoes
Amy - amylz
Recipe courtesy Michael Chiarello
1 cup lightly packed fresh parsley leaves
3 cups lightly packed fresh basil leaves
1 cup pure olive oil
3 tablespoons toasted pine nuts
2 teaspoons minced garlic, divided (about 2 cloves)
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1/2 cup grated Parmesan
1 pound small Yukon gold potatoes
Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the parsley and basil in a fine mesh strainer and plunge into the boiling water, pushing the leaves down into the water and stirring so they cook evenly for about 15 seconds. Remove and plunge directly into ice water. Drain immediately, squeeze dry and roughly chop.
In a blender, puree the herbs with the oil, 1 tablespoon pine nuts, garlic, salt and pepper. When well blended add the cheese and pulse briefly just to mix. Transfer to a bowl and adjust seasoning. In a large pot filled halfway with cold salted water add the potatoes. Bring potatoes to a boil and simmer until a small knife can pierce through the center without resistance. Drain potatoes through a colander. In a large non-reactive mixing bowl add potatoes and crush gently with a fork, add in the pesto and remaining pine nuts and mix to coat the crushed potatoes evenly. Check for seasoning, serve and enjoy.
Chef's note: You can use store bought pesto here. You will want about 1/2-cup.
Amy
Tomorrow we are having steaks and potatoes for dinner. This steak recipe is great for any cut of steak, just use what you like. I happen to believe Montreal Steak Seasoning is one of the greatest inventions and I love it on everything. I especially love it on steak and can't wait to try this particular combination. For the potatoes, you can skip almost all the directions and just buy pesto from the store. Then you mix with the potatoes. Yum! I'll also be serving orange slices, corn and yogurt.
Savory Montreal Steak Rub
Amy – amylz
McCormick & Co - Makes 4 servings.
1 tablespoon Montreal Steak Seasoning
1 tablespoon light brown sugar
1 teaspoon McCormick® Onion Powder
1/2 teaspoon McCormick® Oregano Leaves
1 pound boneless beef sirloin, porterhouse or New York strip steak
1. Mix Steak Seasoning, sugar, onion powder and oregano in small bowl until well blended. Generously season steak with spice mixture.
2. Grill over medium-high heat 8 to 10 minutes per side or until desired doneness.
Pesto Crushed Potatoes
Amy - amylz
Recipe courtesy Michael Chiarello
1 cup lightly packed fresh parsley leaves
3 cups lightly packed fresh basil leaves
1 cup pure olive oil
3 tablespoons toasted pine nuts
2 teaspoons minced garlic, divided (about 2 cloves)
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1/2 cup grated Parmesan
1 pound small Yukon gold potatoes
Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the parsley and basil in a fine mesh strainer and plunge into the boiling water, pushing the leaves down into the water and stirring so they cook evenly for about 15 seconds. Remove and plunge directly into ice water. Drain immediately, squeeze dry and roughly chop.
In a blender, puree the herbs with the oil, 1 tablespoon pine nuts, garlic, salt and pepper. When well blended add the cheese and pulse briefly just to mix. Transfer to a bowl and adjust seasoning. In a large pot filled halfway with cold salted water add the potatoes. Bring potatoes to a boil and simmer until a small knife can pierce through the center without resistance. Drain potatoes through a colander. In a large non-reactive mixing bowl add potatoes and crush gently with a fork, add in the pesto and remaining pine nuts and mix to coat the crushed potatoes evenly. Check for seasoning, serve and enjoy.
Chef's note: You can use store bought pesto here. You will want about 1/2-cup.
Amy
Saturday, March 7, 2009
Amy's Yummy Pizza Sauce
Hi everyone!
Tomorrow we're making pizzas for dinner. I may just buy some whole wheat Boboli crusts depending on my mood. I love to make my own sauce though, it's totally worth it! This is a good way to make earlier in the day so it has time to cool. Then we'll make 2 pizzas, everyone gets 1/2 to put the toppings they like. Baby Caden likes everything, Jackson like pepperoni, sausage and olives, John like pepperoni and olives and I like mushroom. I'll be serving grapes and frozen corn on the side.
Amy's Yummy Pizza Sauce
(Aclark234)
2 cans tomato paste
2 cups water
1 teaspoon oregano
1 teaspoon Italian dried seasonings
1 teaspoon garlic powder
Salt & pepper to taste
Bring the mixture up to a simmer and cook for twenty minutes. Allow mixture to cool before pouring on top of the pizza.
Amy
Tomorrow we're making pizzas for dinner. I may just buy some whole wheat Boboli crusts depending on my mood. I love to make my own sauce though, it's totally worth it! This is a good way to make earlier in the day so it has time to cool. Then we'll make 2 pizzas, everyone gets 1/2 to put the toppings they like. Baby Caden likes everything, Jackson like pepperoni, sausage and olives, John like pepperoni and olives and I like mushroom. I'll be serving grapes and frozen corn on the side.
Amy's Yummy Pizza Sauce
(Aclark234)
2 cans tomato paste
2 cups water
1 teaspoon oregano
1 teaspoon Italian dried seasonings
1 teaspoon garlic powder
Salt & pepper to taste
Bring the mixture up to a simmer and cook for twenty minutes. Allow mixture to cool before pouring on top of the pizza.
Amy
Friday, March 6, 2009
Midwestern-Style Beer Brats, Avocado Stuffed with Chicken Salad
Hi everyone!
Tomorrow we're having Brats for dinner. The men in the house love these. This is the way they like them too, cooked in beer. This recipe is so easy too! This is a good recipe for when you have company over. I'll be serving these with orange slices and yogurt. I'm also including a recipe for Avocado Stuffed with Chicken Salad that I'm whipping up for lunches this week. I have some leftover chicken from last week that will be perfect in this. I just throw it in the food processor to shred it up. The only change I'll make is I'm skipping the raddichio. I don't need to make it pretty for myself!
Midwestern-Style Beer Brats
Amy - amylz
Recipe courtesy Deen Bros., 2007
6 bratwurst sausages
6 cups lager beer
2 large onions, sliced, divided
1 tablespoon olive oil
2 red or green bell peppers, cored and sliced
Salt and freshly ground black pepper
6 bratwurst buns or hoagie rolls, split lengthwise
Mustard
Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to a simmer over medium-high heat. Simmer for about 15 minutes or until bratwurst are firm and cooked through. Transfer the bratwurst to a plate. Reserve some of the cooking liquid. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the remaining onions and the bell peppers. Cook about 15 minutes or until very soft, tossing occasionally. Add the bratwurst to the skillet in the last 5 minutes of cooking to lightly brown. If the vegetables begin to get too dark, add a few tablespoons of the bratwurst cooking liquid. Season, to taste, with salt and black pepper. To serve, spread each bun with mustard. Fill each bun with a brat. Top with sauteed peppers and onions.
Avocado Stuffed with Chicken Salad
Amy - amylz
Recipe courtesy Emeril Lagasse
1 cup diced cooked chicken breast
2 tablespoon mayonnaise
1 teaspoon chopped orange zest
1 tablespoon chopped shallots
1 tablespoon chopped fresh red pepper
1 teaspoon chopped fresh chives
Salt and pepper
1 ripe avocado, halved, pit removed, and peeled
4 leaves radicchio
In a bowl combine; chicken, mayonnaise, orange zest, shallots, red pepper, and chives. Season to taste with salt and pepper. Divide the salad between the two avocado halves, filling the cavity. To serve, place 2 radicchio leaves on each serving plate and top with an avocado halve.
Amy
Tomorrow we're having Brats for dinner. The men in the house love these. This is the way they like them too, cooked in beer. This recipe is so easy too! This is a good recipe for when you have company over. I'll be serving these with orange slices and yogurt. I'm also including a recipe for Avocado Stuffed with Chicken Salad that I'm whipping up for lunches this week. I have some leftover chicken from last week that will be perfect in this. I just throw it in the food processor to shred it up. The only change I'll make is I'm skipping the raddichio. I don't need to make it pretty for myself!
Midwestern-Style Beer Brats
Amy - amylz
Recipe courtesy Deen Bros., 2007
6 bratwurst sausages
6 cups lager beer
2 large onions, sliced, divided
1 tablespoon olive oil
2 red or green bell peppers, cored and sliced
Salt and freshly ground black pepper
6 bratwurst buns or hoagie rolls, split lengthwise
Mustard
Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to a simmer over medium-high heat. Simmer for about 15 minutes or until bratwurst are firm and cooked through. Transfer the bratwurst to a plate. Reserve some of the cooking liquid. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the remaining onions and the bell peppers. Cook about 15 minutes or until very soft, tossing occasionally. Add the bratwurst to the skillet in the last 5 minutes of cooking to lightly brown. If the vegetables begin to get too dark, add a few tablespoons of the bratwurst cooking liquid. Season, to taste, with salt and black pepper. To serve, spread each bun with mustard. Fill each bun with a brat. Top with sauteed peppers and onions.
Avocado Stuffed with Chicken Salad
Amy - amylz
Recipe courtesy Emeril Lagasse
1 cup diced cooked chicken breast
2 tablespoon mayonnaise
1 teaspoon chopped orange zest
1 tablespoon chopped shallots
1 tablespoon chopped fresh red pepper
1 teaspoon chopped fresh chives
Salt and pepper
1 ripe avocado, halved, pit removed, and peeled
4 leaves radicchio
In a bowl combine; chicken, mayonnaise, orange zest, shallots, red pepper, and chives. Season to taste with salt and pepper. Divide the salad between the two avocado halves, filling the cavity. To serve, place 2 radicchio leaves on each serving plate and top with an avocado halve.
Amy
Thursday, March 5, 2009
Caramel Apple Bars, Cold Chicken-Cheese Kabobs, Bacon, Cheddar & Onion Dip
Hi everyone!
Tomorrow I will be at a Mops retreat and I'm bringing some snacks and dessert (my boys are eating with Grandma and Grandpa). First I'm bringing Caramel Apple Bars. These are very easy and hopefully really yummy. Then I'm making Cold Chicken-Cheese Kabobs for a snack. This is something I will eat! I love that there are 3 main ingredients and I'll probably skewer them on the tooth picks with the frilly tops. Finally, I'm making a Bacon, Cheddar & Onion Dip that I plan to serve with fresh veggies.
Caramel Apple Bars
Sandy~Ardnas1
BASE AND TOPPING
2 cups all-purpose flour
2 cups quick-cooking oats (don’t substitute)
1 1/2 cups packed brown sugar
1 tsp baking soda
1 1/4 cups butter or margarine, melted
FILLING
1 1/2 cups caramel ice cream topping
1/2 cup all-purpose flour
2 cups coarsely chopped peeled apples
1/2 cup chopped walnuts or pecans (optional)
Heat oven to 350ºF. Grease 15x10x1-inch pan with shortening. In large bowl with electric mixer, beat base and topping ingredients on low speed until crumbly. Press half of mixture (about 2 1/2 cups) in pan to form base; reserve remaining mixture for topping. Bake 8 minutes. Meanwhile, in 1-quart saucepan, mix caramel topping and 1/2 cup flour until well blended. Heat to boiling over medium heat, stirring constantly. Boil 3 to 5 minutes, stirring constantly, until mixture thickens slightly. Remove partially baked base from oven. Sprinkle with apples and walnuts. Pour caramel mixture evenly over top. Sprinkle with reserved topping mixture. Return to oven, bake 20 to 25 minutes longer or until golden brown. Cool on wire rack 30 minutes. Refrigerate until set, about 30 minutes. Cut into 8 rows by 6 rows.
Cold Chicken-Cheese Kabobs
Katie (Katiedid)
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp pepper
1/2 lb boneless skinless chicken breast, cubed
1/2 c balsamic vinegar or red wine vinegar
2 tsp olive or canola oil
1 block (5 oz) mozzarella cheese, cubed or cheese of your choice
18 cherry or grape tomatoes
Combine the salt, chili powder and pepper; rub into chicken cubes. Place in a bowl; add vinegar. Cover and refrigerate for 3-4 hours. In a skillet, cook chicken in oil until juices run clear. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.
Bacon, Cheddar & Onion Dip
Amy - amylz
McCormick & Co.,
2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1 package McCormick® French Onion Dip Mix
2/3 cup shredded cheddar cheese
1/3 cup crumbled cooked bacon
1. Preheat oven to 350°F. Beat cream cheese, mayonnaise and Dip Mix in large bowl with electric mixer on medium speed until smooth. Stir in cheese and bacon. Spoon into lightly greased pie plate.
2. Bake 20 minutes or until heated through and lightly brown around the edges.
Amy
Tomorrow I will be at a Mops retreat and I'm bringing some snacks and dessert (my boys are eating with Grandma and Grandpa). First I'm bringing Caramel Apple Bars. These are very easy and hopefully really yummy. Then I'm making Cold Chicken-Cheese Kabobs for a snack. This is something I will eat! I love that there are 3 main ingredients and I'll probably skewer them on the tooth picks with the frilly tops. Finally, I'm making a Bacon, Cheddar & Onion Dip that I plan to serve with fresh veggies.
Caramel Apple Bars
Sandy~Ardnas1
BASE AND TOPPING
2 cups all-purpose flour
2 cups quick-cooking oats (don’t substitute)
1 1/2 cups packed brown sugar
1 tsp baking soda
1 1/4 cups butter or margarine, melted
FILLING
1 1/2 cups caramel ice cream topping
1/2 cup all-purpose flour
2 cups coarsely chopped peeled apples
1/2 cup chopped walnuts or pecans (optional)
Heat oven to 350ºF. Grease 15x10x1-inch pan with shortening. In large bowl with electric mixer, beat base and topping ingredients on low speed until crumbly. Press half of mixture (about 2 1/2 cups) in pan to form base; reserve remaining mixture for topping. Bake 8 minutes. Meanwhile, in 1-quart saucepan, mix caramel topping and 1/2 cup flour until well blended. Heat to boiling over medium heat, stirring constantly. Boil 3 to 5 minutes, stirring constantly, until mixture thickens slightly. Remove partially baked base from oven. Sprinkle with apples and walnuts. Pour caramel mixture evenly over top. Sprinkle with reserved topping mixture. Return to oven, bake 20 to 25 minutes longer or until golden brown. Cool on wire rack 30 minutes. Refrigerate until set, about 30 minutes. Cut into 8 rows by 6 rows.
Cold Chicken-Cheese Kabobs
Katie (Katiedid)
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp pepper
1/2 lb boneless skinless chicken breast, cubed
1/2 c balsamic vinegar or red wine vinegar
2 tsp olive or canola oil
1 block (5 oz) mozzarella cheese, cubed or cheese of your choice
18 cherry or grape tomatoes
Combine the salt, chili powder and pepper; rub into chicken cubes. Place in a bowl; add vinegar. Cover and refrigerate for 3-4 hours. In a skillet, cook chicken in oil until juices run clear. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.
Bacon, Cheddar & Onion Dip
Amy - amylz
McCormick & Co.,
2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1 package McCormick® French Onion Dip Mix
2/3 cup shredded cheddar cheese
1/3 cup crumbled cooked bacon
1. Preheat oven to 350°F. Beat cream cheese, mayonnaise and Dip Mix in large bowl with electric mixer on medium speed until smooth. Stir in cheese and bacon. Spoon into lightly greased pie plate.
2. Bake 20 minutes or until heated through and lightly brown around the edges.
Amy
Wednesday, March 4, 2009
Jambalaya Sandwich
Hi everyone! There are a few things worth mentioning at the grocery store this week. QFC has red, green or black grapes for $0.99/lb which is a great deal. My kids love the black grapes so I'm going to stock up! Safeway has Navel oranges (10 lb bag) for $0.36/lb. The best deal though, is on Saturday and Sunday. They have 5 lb bags of potatoes, carrots or onions for $0.99. That is an awesome deal. I'm going to pick up a bag of each and then I'm going to dice the onions and freeze them and I'm going to peel then shred half the carrots and dice the other half and freeze those. Yes, it will take about an hour of my time to do this but it's definitely worth my time! And, my Cuisinart will do a lot of the work for me! The potatoes will last a very long time if you keep them in a cool, dry place (like the garage).
Tomorrow we are having a Guy Fieri recipe called Jambalaya Sandwiches. My boys will love this! The only change I plan to make is I will leave off the cheese! I'll be serving this with yogurt and fresh grapes.
Jambalaya Sandwich
Amy - amylz
Recipe courtesy Guy Fieri
1/4 pound thick-cut bacon, diced
1 pound pork butt / pork loin, cut into 1-inch cubes
1 pound smoked sausage, cut into 1/2-inch slices
1/2 pound andouille sausage, cut into 1/2-inch slices
1 red onion, chopped
1 cup thinly julienned red bell peppers
1 pound boneless chicken thighs, cut into 1/2-inch cubes
2 celery stalks, thinly sliced
2 cloves garlic, chopped
1/4 cup chopped parsley leaves
3/4 cup plus 1/4 cup chopped green onions
2 teaspoons cayenne, or to taste
Salt and pepper
1/2 cup water
2 sourdough bread loaves
1 pound Havarti cheese, thinly sliced
Preheat oven to 200 degrees F. In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside. Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste. Stir in the water, cover and let sit for 1 hour. Cut bread lengthwise and place in oven to toast lightly. Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately.
Amy
Tomorrow we are having a Guy Fieri recipe called Jambalaya Sandwiches. My boys will love this! The only change I plan to make is I will leave off the cheese! I'll be serving this with yogurt and fresh grapes.
Jambalaya Sandwich
Amy - amylz
Recipe courtesy Guy Fieri
1/4 pound thick-cut bacon, diced
1 pound pork butt / pork loin, cut into 1-inch cubes
1 pound smoked sausage, cut into 1/2-inch slices
1/2 pound andouille sausage, cut into 1/2-inch slices
1 red onion, chopped
1 cup thinly julienned red bell peppers
1 pound boneless chicken thighs, cut into 1/2-inch cubes
2 celery stalks, thinly sliced
2 cloves garlic, chopped
1/4 cup chopped parsley leaves
3/4 cup plus 1/4 cup chopped green onions
2 teaspoons cayenne, or to taste
Salt and pepper
1/2 cup water
2 sourdough bread loaves
1 pound Havarti cheese, thinly sliced
Preheat oven to 200 degrees F. In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside. Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste. Stir in the water, cover and let sit for 1 hour. Cut bread lengthwise and place in oven to toast lightly. Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately.
Amy
Tuesday, March 3, 2009
Ham and Swiss cheese bake
Hi everyone!
Tomorrow we are having Ham and Swiss Cheese Bake for dinner. You can buy your ham already cooked and cubed in the meat department. They come in resealable bags and they're totally the way to go. Whatever you don't use you can throw in the freezer for later. With this recipe, you make a crust and then put the ham and peppers over the top. I might put cheese on half, I haven't decided yet. I'll be serving this with frozen corn and fresh orange slices.
Ham and Swiss cheese bake
4kowboys
2 cups Bisquick
1/3 cup Honey mustard
1/2 cup Milk
2 cups Cubed fully cooked ham
4 Medium green onions chopped
1/4 cup Bell pepper chopped
1/4 cup Sour cream
1 cup Shredded swiss cheese
Oven 450 degrees. In bowl, stir bisquick, mustard, and milk until dough forms; press into 13x9 baking dish. Bake 8-10 minutes until set in middle. Meanwhile, mix ham, onion, bell pepper and sour cream together. Spread over crust and sprinkle with cheese. Bake uncovered 5-6 minutes until cheese is melted and bubbly.
Amy
Tomorrow we are having Ham and Swiss Cheese Bake for dinner. You can buy your ham already cooked and cubed in the meat department. They come in resealable bags and they're totally the way to go. Whatever you don't use you can throw in the freezer for later. With this recipe, you make a crust and then put the ham and peppers over the top. I might put cheese on half, I haven't decided yet. I'll be serving this with frozen corn and fresh orange slices.
Ham and Swiss cheese bake
4kowboys
2 cups Bisquick
1/3 cup Honey mustard
1/2 cup Milk
2 cups Cubed fully cooked ham
4 Medium green onions chopped
1/4 cup Bell pepper chopped
1/4 cup Sour cream
1 cup Shredded swiss cheese
Oven 450 degrees. In bowl, stir bisquick, mustard, and milk until dough forms; press into 13x9 baking dish. Bake 8-10 minutes until set in middle. Meanwhile, mix ham, onion, bell pepper and sour cream together. Spread over crust and sprinkle with cheese. Bake uncovered 5-6 minutes until cheese is melted and bubbly.
Amy
Monday, March 2, 2009
Good Old Country Stuffing, Grilled Rib Eye Steaks
Hi everyone!
Tomorrow we are having stuffing and steaks. This is Good Old Country Stuffing and it's a Paula Deen recipe. It does combine rice and bread so it's a little different than your basic stuffing. For the bread, feel free to use whatever bread you have. I like to buy the bread in the bakery of the grocery store and I let it sit out a couple days and it dries out. You can even get the bread already cubed in most bakeries. For the steaks, I'm going with Grilled Rib Eye Steaks. As always, use whatever steaks you have. The key here is the marinade. You want to do these over night if you can. I'll be serving all of this with fresh, sliced pears, raw carrots and then a serving of cheese.
Good Old Country Stuffing
Amy - amylz
Recipe courtesy Paula Deen
2 loaves oven-dried white bread
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Preheat oven to 350 degrees F. Crumble oven-dried bread into a large bowl. Add rice and saltines. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Grilled Rib Eye Steaks
(JoAnn via Allrecipes)
1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 1/2 pounds beef rib eye steaks
In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Amy
Tomorrow we are having stuffing and steaks. This is Good Old Country Stuffing and it's a Paula Deen recipe. It does combine rice and bread so it's a little different than your basic stuffing. For the bread, feel free to use whatever bread you have. I like to buy the bread in the bakery of the grocery store and I let it sit out a couple days and it dries out. You can even get the bread already cubed in most bakeries. For the steaks, I'm going with Grilled Rib Eye Steaks. As always, use whatever steaks you have. The key here is the marinade. You want to do these over night if you can. I'll be serving all of this with fresh, sliced pears, raw carrots and then a serving of cheese.
Good Old Country Stuffing
Amy - amylz
Recipe courtesy Paula Deen
2 loaves oven-dried white bread
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Preheat oven to 350 degrees F. Crumble oven-dried bread into a large bowl. Add rice and saltines. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Grilled Rib Eye Steaks
(JoAnn via Allrecipes)
1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 1/2 pounds beef rib eye steaks
In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Amy
Sunday, March 1, 2009
Em's Mac 'N Cheese, French's Crunchy Onion Chicken
Hi everyone!
Tomorrow I am making Macaroni and Cheese and Onion Chicken. I don't make mac & cheese too often because it's not the most figure friendly but every once in a while I like to splurge. My thoughts on macaroni and cheese is you don't try to lighten it up. It just ruins it. If you're going to make it, you need to go all out. The key is to only eat one serving and not the entire pan! I have a quite a few recipes we love but this time I'm trying Em's Mac N Cheese. It looks like it was an Emeril recipe. This mac & cheese is very traditional and basic with just some cheddar cheese. There's nothing fancy at all. I like to bake it until the top is nice and brown and crunchy. For the main dish, I'm making French's Crunchy Onion Chicken. You use those Fried onions and an egg and that's it. This is so good! I'll be serving this with canned fruit cocktail and canned peas.
Em's Mac 'N Cheese
Elizabeth~November&DecemberBabies (foodnetwork.com)
6 T unsalted butter
1/2 pound elbow macaroni
6 T all-purpose flour
3 cups whole milk
1 tsp salt
1/4 tsp ground black pepper
Pinch cayenne
2 1/2 cups grated Cheddar (about 6 ounces)
1/2 cup fine bread crumbs
1 tsp Essence, recipe follows
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 T of the butter and set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well. Melt the remaining 5 T butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish. In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving.
Essence (Emeril's Creole Seasoning):
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried leaf oregano
1 T dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
French's Crunchy Onion Chicken
(PrincessButtercup)
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
1. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.
3. Bake at 400°F for 20 min. or until no longer pink in center.
Amy
Tomorrow I am making Macaroni and Cheese and Onion Chicken. I don't make mac & cheese too often because it's not the most figure friendly but every once in a while I like to splurge. My thoughts on macaroni and cheese is you don't try to lighten it up. It just ruins it. If you're going to make it, you need to go all out. The key is to only eat one serving and not the entire pan! I have a quite a few recipes we love but this time I'm trying Em's Mac N Cheese. It looks like it was an Emeril recipe. This mac & cheese is very traditional and basic with just some cheddar cheese. There's nothing fancy at all. I like to bake it until the top is nice and brown and crunchy. For the main dish, I'm making French's Crunchy Onion Chicken. You use those Fried onions and an egg and that's it. This is so good! I'll be serving this with canned fruit cocktail and canned peas.
Em's Mac 'N Cheese
Elizabeth~November&DecemberBabies (foodnetwork.com)
6 T unsalted butter
1/2 pound elbow macaroni
6 T all-purpose flour
3 cups whole milk
1 tsp salt
1/4 tsp ground black pepper
Pinch cayenne
2 1/2 cups grated Cheddar (about 6 ounces)
1/2 cup fine bread crumbs
1 tsp Essence, recipe follows
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 T of the butter and set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well. Melt the remaining 5 T butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish. In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving.
Essence (Emeril's Creole Seasoning):
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried leaf oregano
1 T dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
French's Crunchy Onion Chicken
(PrincessButtercup)
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
1. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.
3. Bake at 400°F for 20 min. or until no longer pink in center.
Amy
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