Hi everyone!
Tomorrow we are having Roasted Vegetable Meat Loaf with Balsamic Glaze. This looks like a long list of ingredients but it's not too bad. The idea here is adding a bunch of veggies to the meat loaf and no one will even know. It's a nice way to get your kids to eat more veggies. The key is to dice the veggies very small. I like to throw them all in my food processor and grind them up to an almost sauce consistency. It's just a personal preference. Obviously, you can sub extra ground beef for the veal if you don't want to use that. For a side, I'm making Rice So Nice. This is a rice dish that you cook in the oven. I'll also be serving sliced grapefruit and some cheese on the side. Then it's also the 1st of the month so I'm making my dad some Magic 7 Layer Bars. These are sooooo easy. You can sub any of the ingredients you don't like. This is a great way to use up ingredients you have on hand. I'm sure my dad will love them!
Roasted Vegetable Meat Loaf with Balsamic Glaze
Amy - amylz
Recipe courtesy Bobby Flay
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 yellow onion, finely diced
Salt and freshly ground black pepper
5 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano
1 1/2 cups ketchup, divided
1 cup plus 2 tablespoons balsamic vinegar
Preheat oven to 425 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.
Rice-so-Nice
Amy – amylz
All Recipe Yields: 4 servings
1 cup long grain white rice
1/2 cup butter
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (4 ounce) can sliced mushrooms
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Put the rice in a medium oven-proof bowl. Pour in the beef broth and French onion soup. Empty the can of mushrooms into the bowl, and place the stick of butter in without stirring. Cover the bowl with foil, a lid or oven-proof plate.
3. Bake for 1 hour in the preheated oven. Remove the bowl from the oven and stir. Let stand for a few minutes before serving.
MAGIC 7 LAYER BARS
Amy – amylz
1 stick butter
1 c. graham cracker crumbs
1 c. coconut
1 c. chocolate morsels
1 c. butterscotch morsels
1 c. crushed walnuts
1 lg. can sweetened condensed milk (NOT evaporated)
Melt butter in a 9-inch square pan. Sprinkle remaining ingredients in order given. DO NOT STIR. Bake at 350 degrees for 30 minutes. Let cool overnight. Cut into bars next morning. Enjoy!
Amy
Thursday, April 30, 2009
Wednesday, April 29, 2009
Glazed Pork Chop
Hi everyone!
Tomorrow we are having Glazed Pork Chops for dinner. This is a very quick and easy way to do pork chops. If you don't want to butterfly your chops, you can save time by buying the thin cut chops. I'll be serving the chops with fruit cocktail, sauteed mushrooms, yogurt and some acorn squash.
Glazed Pork Chop
OP: Bekah'sMomma
(via allrecipes.com)
2 tablespoons brown sugar
3 tablespoons prepared yellow mustard
4 pork chops
1 tablespoon fresh lemon juice
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine the brown sugar and mustard. Mix together well. Butterfly the pork chops and arrange them in a 9x13 inch baking dish. Spread the mustard mixture over the chops, then sprinkle with the lemon juice. Place about 1/8 of an inch of water in the bottom of the baking dish. Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.
Amy
Tomorrow we are having Glazed Pork Chops for dinner. This is a very quick and easy way to do pork chops. If you don't want to butterfly your chops, you can save time by buying the thin cut chops. I'll be serving the chops with fruit cocktail, sauteed mushrooms, yogurt and some acorn squash.
Glazed Pork Chop
OP: Bekah'sMomma
(via allrecipes.com)
2 tablespoons brown sugar
3 tablespoons prepared yellow mustard
4 pork chops
1 tablespoon fresh lemon juice
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine the brown sugar and mustard. Mix together well. Butterfly the pork chops and arrange them in a 9x13 inch baking dish. Spread the mustard mixture over the chops, then sprinkle with the lemon juice. Place about 1/8 of an inch of water in the bottom of the baking dish. Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.
Amy
Tuesday, April 28, 2009
Creole Mustard and Herb Wrapped Beef Tenderloin, Cheesy Vegetable Risotto
Hi everyone!
Tomorrow I'm making a small beef roast and I'm going to use this tenderloin recipe. I would love to make an actual tenderloin but it's too expensive for my budget right now. This is a good recipe for any piece of beef though. The key here is the mustard and herbs. Just make sure whatever meat you use that you cook it to required doneness for what you like. We're also having Cheesy Vegetable Risotto. The key to risotto is taking the time to stir and add the liquid. It's not hard, it just takes a good 25 minutes. I'm also going to be serving sliced bananas with dinner.
Creole Mustard and Herb Wrapped Beef Tenderloin
Amy - amylz
Recipe courtesy Emeril Lagasse, 2001
3 tablespoons vegetable oil
Salt
Freshly ground black pepper
1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 pounds)
1/2 cup Creole mustard, or other spicy whole-grained mustard
8 cloves garlic, finely minced or pressed
1 bunch fresh rosemary, finely chopped
1 bunch fresh thyme, finely chopped
Preheat the oven to 425 degrees F. In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary. Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve. Note: Meat may also be served at room temperature, and in this case should not be sliced until just before serving.
Cheesy Vegetable Risotto
Amy - amylz
Betty Crocker - Makes: 8 servings
1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant® Valley Fresh SteamersT frozen broccoli, carrots, cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground pepper
1. In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
3. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
4. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
5. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.
High Altitude (3500-6500 ft): In step 2, before stirring in rice, reduce heat to medium. In step 4, cook about 16 minutes.
Amy
Tomorrow I'm making a small beef roast and I'm going to use this tenderloin recipe. I would love to make an actual tenderloin but it's too expensive for my budget right now. This is a good recipe for any piece of beef though. The key here is the mustard and herbs. Just make sure whatever meat you use that you cook it to required doneness for what you like. We're also having Cheesy Vegetable Risotto. The key to risotto is taking the time to stir and add the liquid. It's not hard, it just takes a good 25 minutes. I'm also going to be serving sliced bananas with dinner.
Creole Mustard and Herb Wrapped Beef Tenderloin
Amy - amylz
Recipe courtesy Emeril Lagasse, 2001
3 tablespoons vegetable oil
Salt
Freshly ground black pepper
1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 pounds)
1/2 cup Creole mustard, or other spicy whole-grained mustard
8 cloves garlic, finely minced or pressed
1 bunch fresh rosemary, finely chopped
1 bunch fresh thyme, finely chopped
Preheat the oven to 425 degrees F. In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary. Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve. Note: Meat may also be served at room temperature, and in this case should not be sliced until just before serving.
Cheesy Vegetable Risotto
Amy - amylz
Betty Crocker - Makes: 8 servings
1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant® Valley Fresh SteamersT frozen broccoli, carrots, cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground pepper
1. In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
3. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
4. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
5. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.
High Altitude (3500-6500 ft): In step 2, before stirring in rice, reduce heat to medium. In step 4, cook about 16 minutes.
Amy
Monday, April 27, 2009
Beef Tacos
Hi everyone!
Tomorrow we're having beef tacos. These are actually more liked shredded beef soft tacos. You do it all in the crockpot and like the pulled pork fajitas earlier in the week (we're really into Mexican this week) this is very simple. These beef tacos are very different from the fajitas though (as most of you are aware, fajitas and tacos taste completely different). You will want to plan to cook this all day so that you have plenty of time to shred the meat and then cook longer. I know my 7 year old will love this! I'll be serving this with grapes.
Beef Tacos
Amy - amylz
2 pounds beef roast
1 cup chopped onions
1 tablespoon chili powder
1 tablespoon crushed oregano
1 minced garlic clove
10 oz can diced green chiles
28 oz can diced tomatoes
Place meat in slow cooker, top with rest of ingredients in order given. Cook on high for 5 hours (low 10 hours). Break up meat with a wooden spoon then cover and cook on low for 2 more hours. Shred meat thoroughly with two forks and cook for another hour. Serve rolled in flour tortillas, topped with lettuce, tomato, cheese, sour cream, black olives, guacamole or salsa.
Amy
Tomorrow we're having beef tacos. These are actually more liked shredded beef soft tacos. You do it all in the crockpot and like the pulled pork fajitas earlier in the week (we're really into Mexican this week) this is very simple. These beef tacos are very different from the fajitas though (as most of you are aware, fajitas and tacos taste completely different). You will want to plan to cook this all day so that you have plenty of time to shred the meat and then cook longer. I know my 7 year old will love this! I'll be serving this with grapes.
Beef Tacos
Amy - amylz
2 pounds beef roast
1 cup chopped onions
1 tablespoon chili powder
1 tablespoon crushed oregano
1 minced garlic clove
10 oz can diced green chiles
28 oz can diced tomatoes
Place meat in slow cooker, top with rest of ingredients in order given. Cook on high for 5 hours (low 10 hours). Break up meat with a wooden spoon then cover and cook on low for 2 more hours. Shred meat thoroughly with two forks and cook for another hour. Serve rolled in flour tortillas, topped with lettuce, tomato, cheese, sour cream, black olives, guacamole or salsa.
Amy
Sunday, April 26, 2009
Apple-Raisin Oven Pancake, Applesauce Bread
Hi everyone!
Tomorrow we're having breakfast for dinner. I'm making the Apple-Raisin Oven Pancakes. They look pretty easy and I like dishes that bake in the oven. It's less stressful than having to babysit somethign on the stove. I'm also going to make some Applesauce bread. This is a bread machine recipe. I'll be serving this with sliced avocados, bacon and yogurt.
Apple-Raisin Oven Pancake
Amy – amylz
Gooseberry Patch
1 apple, cored, peeled and sliced
1/3 cup raisins
2 tbsp brown sugar
½ tsp cinnamon
4 eggs
2/3 cup milk
2/3 cup flour
2 tbsp butter, melted
Powdered Sugar
Toss together apple slices, raisins, brown sugar and cinnamon; spoon into a greased 9” pie plate. Bake at 350 for 10-15 minutes. Remove from oven; set aside. Whisk together eggs, milk, flour and butter; pour over apple mixture. Increase oven to 450; bake until golden, about 15 minutes. Pancake will puff up and will fall slightly when removed from oven. Sprinkle with powdered sugar; slice into wedges. Serve warm. Makes 8 servings.
Applesauce Bread
Sandy ~ ~*~Sandy~*~
1 3/4 cups applesauce
3 T margarine or butter
2 T sugar
1 1/2 t salt
1 1/2 t cinnamon
1 1/4 cups whole wheat flour
2 1/2 cups bread flour
2 1/2 t yeast
Layer in bread machine pan according to manufacturers recommendation. Bake on the sweet, basic or rapid cycle. Makes a large loaf (2 lbs).
Amy
Tomorrow we're having breakfast for dinner. I'm making the Apple-Raisin Oven Pancakes. They look pretty easy and I like dishes that bake in the oven. It's less stressful than having to babysit somethign on the stove. I'm also going to make some Applesauce bread. This is a bread machine recipe. I'll be serving this with sliced avocados, bacon and yogurt.
Apple-Raisin Oven Pancake
Amy – amylz
Gooseberry Patch
1 apple, cored, peeled and sliced
1/3 cup raisins
2 tbsp brown sugar
½ tsp cinnamon
4 eggs
2/3 cup milk
2/3 cup flour
2 tbsp butter, melted
Powdered Sugar
Toss together apple slices, raisins, brown sugar and cinnamon; spoon into a greased 9” pie plate. Bake at 350 for 10-15 minutes. Remove from oven; set aside. Whisk together eggs, milk, flour and butter; pour over apple mixture. Increase oven to 450; bake until golden, about 15 minutes. Pancake will puff up and will fall slightly when removed from oven. Sprinkle with powdered sugar; slice into wedges. Serve warm. Makes 8 servings.
Applesauce Bread
Sandy ~ ~*~Sandy~*~
1 3/4 cups applesauce
3 T margarine or butter
2 T sugar
1 1/2 t salt
1 1/2 t cinnamon
1 1/4 cups whole wheat flour
2 1/2 cups bread flour
2 1/2 t yeast
Layer in bread machine pan according to manufacturers recommendation. Bake on the sweet, basic or rapid cycle. Makes a large loaf (2 lbs).
Amy
Saturday, April 25, 2009
Pulled-Pork Fajitas
Hi everyone!
Tomorrow we're having pulled pork fajitas. I love recipes like this that you can throw in the crockpot in the morning and have a cooked meal by dinnertime! You can sub a beef roast for the pork roast if you prefer. You can actually buy a spice called Mexican Seasoning in the spice aisle but if you don't want to, just use some type of fajita seasoning (like from a packet). You could actually throw the whole thing in and then just add about 1 tbsp of the chili powder and you'll be fine! I'll be serving this with fresh orange slices, a canned veggie and yogurt.
Pulled-Pork Fajitas
Amy – amylz
9 servings.
2 1/2 pound pork boneless loin roast
1 medium onion, thinly sliced
2 cups BBQ sauce
3/4 cup salsa
3 tablespoons chili powder
1 tablespoon Mexican seasoning
9 flour tortillas (8-10 inches in diameter)
Remove excess fat from pork. Place pork in 3 1/2- 6 quart slow cooker; arrange onion on top. Mix remaining ingredients except tortillas, pour over pork. Cover and cook on low heat 8 to 10 hours or until pork is very tender. Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork. Spoon filling onto tortillas and roll up.
Alternate suggestions: Substitute 2 1/2 pound beef boneless chuck roast instead of pork. Use the shredded meat for tacos, enchiladas, or burrito fillings.
Amy
Tomorrow we're having pulled pork fajitas. I love recipes like this that you can throw in the crockpot in the morning and have a cooked meal by dinnertime! You can sub a beef roast for the pork roast if you prefer. You can actually buy a spice called Mexican Seasoning in the spice aisle but if you don't want to, just use some type of fajita seasoning (like from a packet). You could actually throw the whole thing in and then just add about 1 tbsp of the chili powder and you'll be fine! I'll be serving this with fresh orange slices, a canned veggie and yogurt.
Pulled-Pork Fajitas
Amy – amylz
9 servings.
2 1/2 pound pork boneless loin roast
1 medium onion, thinly sliced
2 cups BBQ sauce
3/4 cup salsa
3 tablespoons chili powder
1 tablespoon Mexican seasoning
9 flour tortillas (8-10 inches in diameter)
Remove excess fat from pork. Place pork in 3 1/2- 6 quart slow cooker; arrange onion on top. Mix remaining ingredients except tortillas, pour over pork. Cover and cook on low heat 8 to 10 hours or until pork is very tender. Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork. Spoon filling onto tortillas and roll up.
Alternate suggestions: Substitute 2 1/2 pound beef boneless chuck roast instead of pork. Use the shredded meat for tacos, enchiladas, or burrito fillings.
Amy
Friday, April 24, 2009
Spicy Sausage in Carrozza
Hi everyone!
Tomorrow we're having an Italian Sausage dish for dinner. It's basically fancy pigs in a blanket! You could use precooked sausages but this recipe assumes you're using raw ones. Feel free to get mild sausages if you don't like spicy. You can either make up some pizza dough (I have a few recipes on this blog) or buy the refrigerated kind at the super market. Anything like that will work! I'll be serving this with cantaloupe and a canned veggie.
Spicy Sausage in Carrozza
Amy - amylz
Recipe courtesy Michael Chiarello
6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought
In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside. Preheat oven to 375 degrees F. Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around. Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.
Amy
Tomorrow we're having an Italian Sausage dish for dinner. It's basically fancy pigs in a blanket! You could use precooked sausages but this recipe assumes you're using raw ones. Feel free to get mild sausages if you don't like spicy. You can either make up some pizza dough (I have a few recipes on this blog) or buy the refrigerated kind at the super market. Anything like that will work! I'll be serving this with cantaloupe and a canned veggie.
Spicy Sausage in Carrozza
Amy - amylz
Recipe courtesy Michael Chiarello
6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought
In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside. Preheat oven to 375 degrees F. Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around. Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.
Amy
Thursday, April 23, 2009
Sizzlin' Steak a la Montreal, White Chocolate Fudge Bars, Pretzel Peanut Bark
Hi everyone!
Tomorrow I'm having John grill steaks. I'm putting on a conference this weekend and won't be around much so I thought I'd leave steak for my men. You'll want to marinate the steaks, I like to do it overnite! This is a very simple recipe as well but lots of flavor. I think Montreal Steak Seasoning is one of the greatest inventions ever! Yum! I'm serving this with grapes, a canned veggie, baked potatoes and yogurt. I'm also making a couple desserts for a raffle tonight.
Sizzlin' Steak a la Montreal
Amy - amylz
McCormick - Makes 6 servings.
4 teaspoons Montreal Steak Seasoning
1/4 cup oil
1 tablespoon balsamic vinegar
2 teaspoons McCormick® Ground Mustard
2 New York strip or rib-eye steaks, cut 1-inch thick (about 1 1/2 pounds)
1. Mix Steak Seasoning, oil, vinegar and mustard in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 8 minutes on each side or until desired doneness.
White Chocolate Fudge Bars
Amy – amylz
1 chocolate fudge cake mix
2 eggs
1/3 cup oil
¾ cup white chocolate chips
Preheat oven to 350. Mix together cake mix, eggs, and oil. Stir in white chocolate chips. Mixture will be stiff. Press dough into a greased 9x13 pan. Bake 14-16 minutes. Serve warm or at room temperature. Can be topped with frosting!
Pretzel Peanut Bark
Amy - amylz
Recipe courtesy Paula Deen
18 (1-ounce) squares white chocolate
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
2 cups dry salted peanuts
Line a rimmed cookie sheet with parchment or waxed paper. Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula. Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed. Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.
Amy
Tomorrow I'm having John grill steaks. I'm putting on a conference this weekend and won't be around much so I thought I'd leave steak for my men. You'll want to marinate the steaks, I like to do it overnite! This is a very simple recipe as well but lots of flavor. I think Montreal Steak Seasoning is one of the greatest inventions ever! Yum! I'm serving this with grapes, a canned veggie, baked potatoes and yogurt. I'm also making a couple desserts for a raffle tonight.
Sizzlin' Steak a la Montreal
Amy - amylz
McCormick - Makes 6 servings.
4 teaspoons Montreal Steak Seasoning
1/4 cup oil
1 tablespoon balsamic vinegar
2 teaspoons McCormick® Ground Mustard
2 New York strip or rib-eye steaks, cut 1-inch thick (about 1 1/2 pounds)
1. Mix Steak Seasoning, oil, vinegar and mustard in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 8 minutes on each side or until desired doneness.
White Chocolate Fudge Bars
Amy – amylz
1 chocolate fudge cake mix
2 eggs
1/3 cup oil
¾ cup white chocolate chips
Preheat oven to 350. Mix together cake mix, eggs, and oil. Stir in white chocolate chips. Mixture will be stiff. Press dough into a greased 9x13 pan. Bake 14-16 minutes. Serve warm or at room temperature. Can be topped with frosting!
Pretzel Peanut Bark
Amy - amylz
Recipe courtesy Paula Deen
18 (1-ounce) squares white chocolate
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
2 cups dry salted peanuts
Line a rimmed cookie sheet with parchment or waxed paper. Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula. Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed. Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.
Amy
Wednesday, April 22, 2009
The Best Barbequed Chicken Ever
Hi everyone!
Tomorrow we're having barbequed chicken. You will want to marinate this overnite so make a note of that. This is so easy! You can grill it outside or use an indoor grill pan. Either will be fine. The key really is to cook slow you don't burn the sauce! I'll be serving this with fresh orange slices, a green salad, and some pasta with butter and parmesan cheese.
The Best Barbequed Chicken Ever
Amy – amylz
All Recipes - 6 servings
12 skinless, boneless chicken breast halves
1 cup vegetable oil
2 cups lemon-lime flavored carbonated beverage
1 cup soy sauce
1 1/2 teaspoons garlic powder
1. To Make Marinade: In a medium bowl combine the oil, lemon-lime beverage, soy sauce and garlic powder. Stir thoroughly until you have a good mixture.
2. Put chicken and marinate together in a plastic container and marinate in the refrigerator for 12 to 18 hours (6 to 9 hours if using skinless, boneless chicken breasts) before barbequing.
3. Barbeque slowly - don't overcook. Turn frequently, basting with marinade with each turn. Cook until meat is no longer pink in the center and juices run clear. Discard any remaining marinade after use.
Amy
Tomorrow we're having barbequed chicken. You will want to marinate this overnite so make a note of that. This is so easy! You can grill it outside or use an indoor grill pan. Either will be fine. The key really is to cook slow you don't burn the sauce! I'll be serving this with fresh orange slices, a green salad, and some pasta with butter and parmesan cheese.
The Best Barbequed Chicken Ever
Amy – amylz
All Recipes - 6 servings
12 skinless, boneless chicken breast halves
1 cup vegetable oil
2 cups lemon-lime flavored carbonated beverage
1 cup soy sauce
1 1/2 teaspoons garlic powder
1. To Make Marinade: In a medium bowl combine the oil, lemon-lime beverage, soy sauce and garlic powder. Stir thoroughly until you have a good mixture.
2. Put chicken and marinate together in a plastic container and marinate in the refrigerator for 12 to 18 hours (6 to 9 hours if using skinless, boneless chicken breasts) before barbequing.
3. Barbeque slowly - don't overcook. Turn frequently, basting with marinade with each turn. Cook until meat is no longer pink in the center and juices run clear. Discard any remaining marinade after use.
Amy
Tuesday, April 21, 2009
Ropa Vieja
Hi everyone!
Tomorrow we are having a roast called Ropa Vieja. You could probably do this in the crockpot but the recipe is written for the stove. This is a meal that requires a few hours of cooking so you need to be home. It's very simple though. Once the meat is done, you shred it and then serve it over rice! Yum! I'll be serving this with cantaloupe and rice!
Ropa Vieja
Marielle
Vegetable oil
2 large onions, chopped
3 bell peppers, any color, chopped
4-5 cloves garlic, minced
¼ c tomato paste
2-3 lb chuck roast
Water or stock
Pimento stuffed olives
In a large Dutch oven, sauté onions, peppers and garlic in a small amount of oil. Add tomato paste and cook until incorporated. Season roast well, and place on top of vegetables. Add enough water or stock to cover approximately 2/3 of the roast. Simmer, covered, over low heat until meat pulls apart- at least three hours. Remove meat from pan and shred with a fork. Return to pan along with olives, and increase heat to reduce liquid to desired thickness. Serve over white rice (cooked with water and white wine).
Amy
Tomorrow we are having a roast called Ropa Vieja. You could probably do this in the crockpot but the recipe is written for the stove. This is a meal that requires a few hours of cooking so you need to be home. It's very simple though. Once the meat is done, you shred it and then serve it over rice! Yum! I'll be serving this with cantaloupe and rice!
Ropa Vieja
Marielle
Vegetable oil
2 large onions, chopped
3 bell peppers, any color, chopped
4-5 cloves garlic, minced
¼ c tomato paste
2-3 lb chuck roast
Water or stock
Pimento stuffed olives
In a large Dutch oven, sauté onions, peppers and garlic in a small amount of oil. Add tomato paste and cook until incorporated. Season roast well, and place on top of vegetables. Add enough water or stock to cover approximately 2/3 of the roast. Simmer, covered, over low heat until meat pulls apart- at least three hours. Remove meat from pan and shred with a fork. Return to pan along with olives, and increase heat to reduce liquid to desired thickness. Serve over white rice (cooked with water and white wine).
Amy
Monday, April 20, 2009
Pork Chops alla Pizzaiola
Hi everyone!
Tomorrow we're having Pork Chops for dinner. This is a Giada recipe so it's Italian night. This is basically pork chops with a tomato sauce. You can get Herbes de Provence in the seasoning aisle of your super market. It's its own herb. If you don't want to buy that, I would think you could sub Oregano or even Italian Seasoning. It won't be exactly the same but it will work. I'll be serving this with grapes, canned corn and yogurt.
Pork Chops alla Pizzaiola
Amy, Recipe courtesy Giada De Laurentiis
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Amy
Tomorrow we're having Pork Chops for dinner. This is a Giada recipe so it's Italian night. This is basically pork chops with a tomato sauce. You can get Herbes de Provence in the seasoning aisle of your super market. It's its own herb. If you don't want to buy that, I would think you could sub Oregano or even Italian Seasoning. It won't be exactly the same but it will work. I'll be serving this with grapes, canned corn and yogurt.
Pork Chops alla Pizzaiola
Amy, Recipe courtesy Giada De Laurentiis
2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves
Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Amy
Sunday, April 19, 2009
Pesto Turkey Burgers, Mashed Baked
Hi everyone!
Tomorrow we're having Pesto Turkey Burgers. I saw this recipe and couldn't wait to try it. I love pesto and I like to use ground turkey but sometimes it can lack flavor so I thought these would go great together. You can buy premade pesto in the super market (usually in the deli or where the fresh pasta is). I plan to make mine just as written but for the boys, I'll leave out the cheese. I'm also making Mashed Baked. These are yet another cheesy potato dish but it starts with frozen hashbrowns and also uses potato flakes. If you're like me, you've always got a box of those laying around that need to be used up. This recipe looks delicious and for some reason, my family will eat cheesy potatoes so I'm giving them a try! I'll be serving all of this with apple slices and canned green beans.
Pesto Turkey Burgers
Amy – amylz
All Recipes - 4 servings
1 1/4 pounds lean ground turkey
2 tablespoons basil pesto
1 teaspoon minced garlic
1/2 cup crumbled feta cheese
1 1/2 teaspoons seasoned salt
1/2 cup bread crumbs
1/2 teaspoon seasoned salt
1. Preheat an outdoor grill for medium-high heat.
2. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
3. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.
Mashed Baked
lovmyangel03
Recipe courtesy Paula Deen
4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350 degrees F. Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Amy
Tomorrow we're having Pesto Turkey Burgers. I saw this recipe and couldn't wait to try it. I love pesto and I like to use ground turkey but sometimes it can lack flavor so I thought these would go great together. You can buy premade pesto in the super market (usually in the deli or where the fresh pasta is). I plan to make mine just as written but for the boys, I'll leave out the cheese. I'm also making Mashed Baked. These are yet another cheesy potato dish but it starts with frozen hashbrowns and also uses potato flakes. If you're like me, you've always got a box of those laying around that need to be used up. This recipe looks delicious and for some reason, my family will eat cheesy potatoes so I'm giving them a try! I'll be serving all of this with apple slices and canned green beans.
Pesto Turkey Burgers
Amy – amylz
All Recipes - 4 servings
1 1/4 pounds lean ground turkey
2 tablespoons basil pesto
1 teaspoon minced garlic
1/2 cup crumbled feta cheese
1 1/2 teaspoons seasoned salt
1/2 cup bread crumbs
1/2 teaspoon seasoned salt
1. Preheat an outdoor grill for medium-high heat.
2. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
3. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.
Mashed Baked
lovmyangel03
Recipe courtesy Paula Deen
4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350 degrees F. Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Amy
Saturday, April 18, 2009
Chocolate Wacky Cake
Hi everyone!
Tomorrow we're having dinner at my SIL's house and I'm bringing a dessert. I'm going to make a Chocolate Wacky Cake. This is just a basic chocolate cake. I plan to buy some canned frosting for the top. I'll probably let my little one pick the flavor.
Chocolate Wacky Cake
(ajdtk)
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Amy
Tomorrow we're having dinner at my SIL's house and I'm bringing a dessert. I'm going to make a Chocolate Wacky Cake. This is just a basic chocolate cake. I plan to buy some canned frosting for the top. I'll probably let my little one pick the flavor.
Chocolate Wacky Cake
(ajdtk)
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Amy
Friday, April 17, 2009
Hearty Burgers, Frijoles de Olla (Pot Beans)
Hi everyone!
Tomorrow we're having burgers for dinner. This is just another variation of the basic burger (which my boys love). I've never done burgers with a gravy mix so I'm eager to see how this turns out. I'm also making Pot Beans. My kids love beans (husband hates them) so I thought I would try these out. Since they are better reheated, I'm going to make these a day early and then reheat for our dinner. My kids love spicy food so I'm adding the jalapeno but feel free to leave it out if it's not your thing. This does take a few hours to cook on the stove so plan to make this on a day when you're around! I'll also be serving fresh mangos, canned corn and yogurt.
Hearty Burgers
Amy – amylz
McCormick & Co Makes 6 servings.
1 1/2 pounds lean ground beef
1 package McCormick® Brown Gravy Mix
1 tablespoon McCormick® Minced Onions
1/4 teaspoon McCormick® Ground Black Pepper
6 hamburger rolls
Lettuce, tomato and onion (optional)
1. Mix ground beef, gravy mix and seasonings in large bowl. Shape into 6 patties.
2. Broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F).
3. Serve burgers on toasted rolls. Garnish with desired condiments and toppings.
Frijoles de Olla (Pot Beans)
Michelle (MMmom)
2 cups dried pinto beans
1 cup chicken stock
Water to cover the beans
1 whole head of garlic, peeled and coarsely chopped
2 tsp chili powder
2 tsp cumin
¼ tsp chili flakes
1 tsp dried oregano
1 bay leaf (if you have it)
½ of an onion, coarsely chopped
1-2 jalapenos, minced
1 ½ tsp salt, or to taste
Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Place beans in a stock pot or dutch oven. Add chicken stock and then enough water to cover the beans. Add the remaining ingredients except for the salt. Bring the beans just to a boil over high heat, then reduce the heat to low and simmer the beans, uncovered. Plan on a total cooking time of about 2 ½ hours. After 1 hour, stir the beans up from the bottom of the pot and check the water level. If there is not at least 1 inch more water than beans, add enough HOT water to bring it up to that level. Check the beans after another 30 minutes, repeating the process. Add the salt after the beans are well-softened and continue simmering. Check every 20-30 minutes, keeping the level of the water just above the beans. There should be extra liquid at the end of cooking, but the beans should not be watery. If you wish , remove ½ to 1 cup of beans, mash them, and return to the pot for a thicker liquid. Serve warm. The beans keep for several days and are even better reheated.
Amy
Tomorrow we're having burgers for dinner. This is just another variation of the basic burger (which my boys love). I've never done burgers with a gravy mix so I'm eager to see how this turns out. I'm also making Pot Beans. My kids love beans (husband hates them) so I thought I would try these out. Since they are better reheated, I'm going to make these a day early and then reheat for our dinner. My kids love spicy food so I'm adding the jalapeno but feel free to leave it out if it's not your thing. This does take a few hours to cook on the stove so plan to make this on a day when you're around! I'll also be serving fresh mangos, canned corn and yogurt.
Hearty Burgers
Amy – amylz
McCormick & Co Makes 6 servings.
1 1/2 pounds lean ground beef
1 package McCormick® Brown Gravy Mix
1 tablespoon McCormick® Minced Onions
1/4 teaspoon McCormick® Ground Black Pepper
6 hamburger rolls
Lettuce, tomato and onion (optional)
1. Mix ground beef, gravy mix and seasonings in large bowl. Shape into 6 patties.
2. Broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F).
3. Serve burgers on toasted rolls. Garnish with desired condiments and toppings.
Frijoles de Olla (Pot Beans)
Michelle (MMmom)
2 cups dried pinto beans
1 cup chicken stock
Water to cover the beans
1 whole head of garlic, peeled and coarsely chopped
2 tsp chili powder
2 tsp cumin
¼ tsp chili flakes
1 tsp dried oregano
1 bay leaf (if you have it)
½ of an onion, coarsely chopped
1-2 jalapenos, minced
1 ½ tsp salt, or to taste
Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse a second time. Place beans in a stock pot or dutch oven. Add chicken stock and then enough water to cover the beans. Add the remaining ingredients except for the salt. Bring the beans just to a boil over high heat, then reduce the heat to low and simmer the beans, uncovered. Plan on a total cooking time of about 2 ½ hours. After 1 hour, stir the beans up from the bottom of the pot and check the water level. If there is not at least 1 inch more water than beans, add enough HOT water to bring it up to that level. Check the beans after another 30 minutes, repeating the process. Add the salt after the beans are well-softened and continue simmering. Check every 20-30 minutes, keeping the level of the water just above the beans. There should be extra liquid at the end of cooking, but the beans should not be watery. If you wish , remove ½ to 1 cup of beans, mash them, and return to the pot for a thicker liquid. Serve warm. The beans keep for several days and are even better reheated.
Amy
Thursday, April 16, 2009
Crispy Orange Beef
Hi everyone!
Tomorrow we're having Chinese for dinner. I'm making Crispy Orange Beef. I recommend you toss your sirloin into the freezer for about half an hour before you slice it as this will make thinly slicing so much easier. I think the thinner the better. I'm planning to cook brown rice in my rice cooker. This should be good! Yum! I'll also be serving banana slices and yogurt!
Crispy Orange Beef
Posted by Kathie via allrecipes.com
1-1/2 pounds beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 Tbsp frozen orange juice concentrate
2 tsp orange zest
3 Tbsp grated fresh ginger
1-1/2 Tbsp minced garlic
1 tsp salt
1 Tbsp soy sauce
1 cup long grain rice
2 cups water
1/4 cup cornstarch
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying
1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt, and soy sauce. Set aside.
2. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
3. Heat oil in wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
4. Add orange zest, ginger, and garlic to the remaining oil, and cook briefly until fragrant. Add the soy suace mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef and heat through, stirring to coat. Serve immediately over steamed rice and garnish with broccoli.
Amy
Tomorrow we're having Chinese for dinner. I'm making Crispy Orange Beef. I recommend you toss your sirloin into the freezer for about half an hour before you slice it as this will make thinly slicing so much easier. I think the thinner the better. I'm planning to cook brown rice in my rice cooker. This should be good! Yum! I'll also be serving banana slices and yogurt!
Crispy Orange Beef
Posted by Kathie via allrecipes.com
1-1/2 pounds beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 Tbsp frozen orange juice concentrate
2 tsp orange zest
3 Tbsp grated fresh ginger
1-1/2 Tbsp minced garlic
1 tsp salt
1 Tbsp soy sauce
1 cup long grain rice
2 cups water
1/4 cup cornstarch
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying
1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt, and soy sauce. Set aside.
2. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
3. Heat oil in wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
4. Add orange zest, ginger, and garlic to the remaining oil, and cook briefly until fragrant. Add the soy suace mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef and heat through, stirring to coat. Serve immediately over steamed rice and garnish with broccoli.
Amy
Wednesday, April 15, 2009
Rolled Sugar Cookies, Chicken Scallopini
Hi everyone!
Tomorrow I am hosting playgroup and I'm whipping up some Rolled Sugar Cookies for the kids. Depending on my mood, I may even decorate them. This is just a basic sugar cookie recipe. For dinner, we're having Chicken Scallopini. This is just breaded chicken with butter and capers. I love capers! You can find these over by the pickles and olives. If you haven't tried them, you should! They're like tiny little pickles in a way. They have a nice tangy flavor. I'll be serving this with strawberries, canned green beans, and yogurt!
Rolled Sugar Cookies
Pillsbury
Maureen C.
1 Cup sugar
1 Cup margarine or butter
3 TBS milk
1 tsp vanilla
1 egg
3 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
Heat oven to 400°F. In a large bowl, combine sugar, margarine, milk, vanilla and egg; mix well. Stir in flour, baking powder and salt; mix well. On lightly floured surface, roll out 1/3 of dough at a time to 1/8 in. thickness. Cut with cookie cutters. Place one inch apart on ungreased cookies sheet. Bake 5-9 minutes or until edges are light brown. Immediately remove from cookie sheets
Chicken Scallopini
Amy - amylz
Cooking Light, APRIL 2003
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
CALORIES 206 (20% from fat); FAT 4.6g (sat 2.2g,mono 1.3g,poly 0.5g); PROTEIN 29.2g; CHOLESTEROL 76mg; CALCIUM 27mg; SODIUM 657mg; FIBER 0.6g; IRON 1.6mg; CARBOHYDRATE 7.7g
Amy
Tomorrow I am hosting playgroup and I'm whipping up some Rolled Sugar Cookies for the kids. Depending on my mood, I may even decorate them. This is just a basic sugar cookie recipe. For dinner, we're having Chicken Scallopini. This is just breaded chicken with butter and capers. I love capers! You can find these over by the pickles and olives. If you haven't tried them, you should! They're like tiny little pickles in a way. They have a nice tangy flavor. I'll be serving this with strawberries, canned green beans, and yogurt!
Rolled Sugar Cookies
Pillsbury
Maureen C.
1 Cup sugar
1 Cup margarine or butter
3 TBS milk
1 tsp vanilla
1 egg
3 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
Heat oven to 400°F. In a large bowl, combine sugar, margarine, milk, vanilla and egg; mix well. Stir in flour, baking powder and salt; mix well. On lightly floured surface, roll out 1/3 of dough at a time to 1/8 in. thickness. Cut with cookie cutters. Place one inch apart on ungreased cookies sheet. Bake 5-9 minutes or until edges are light brown. Immediately remove from cookie sheets
Chicken Scallopini
Amy - amylz
Cooking Light, APRIL 2003
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
CALORIES 206 (20% from fat); FAT 4.6g (sat 2.2g,mono 1.3g,poly 0.5g); PROTEIN 29.2g; CHOLESTEROL 76mg; CALCIUM 27mg; SODIUM 657mg; FIBER 0.6g; IRON 1.6mg; CARBOHYDRATE 7.7g
Amy
Tuesday, April 14, 2009
Central City Cafe - Granny Faye's Meatloaf
Hi everyone!
Tomorrow we're having Granny Faye's Meatloaf for dinner. My family loves meatloaf so when I saw this recipe I thought we'd give it a try. The recipe is huge and is meant to make a ton of meatloaf (like for a restaurant) so you'll want to cup this way down for your own family. I'll probably cut it in half in hopes of having some leftovers for meatloaf sandwiches! I'll be serving this with mashed potatoes, cantaloupe, canned corn and yogurt!
Central City Cafe - Granny Faye's Meatloaf
Amy - amylz
Recipe courtesy Central City Cafe in Huntington, WV
4 pounds ground beef
1 large green pepper, diced
1 large onion, diced
3 eggs
1 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cup cracker crumbs
Ketchup, as needed
Preheat oven to 350 degrees F. In a large bowl, combine all ingredients except ketchup. Knead mixture and place into a loaf pan. In a large shallow pan, add 1-inch of water, place the meatloaf pan in the center and cover with foil. Bake for approximately 1 hour. Drain water, remove foil, cover meatloaf with ketchup and bake for another 10 to 15 minutes.
Amy
Tomorrow we're having Granny Faye's Meatloaf for dinner. My family loves meatloaf so when I saw this recipe I thought we'd give it a try. The recipe is huge and is meant to make a ton of meatloaf (like for a restaurant) so you'll want to cup this way down for your own family. I'll probably cut it in half in hopes of having some leftovers for meatloaf sandwiches! I'll be serving this with mashed potatoes, cantaloupe, canned corn and yogurt!
Central City Cafe - Granny Faye's Meatloaf
Amy - amylz
Recipe courtesy Central City Cafe in Huntington, WV
4 pounds ground beef
1 large green pepper, diced
1 large onion, diced
3 eggs
1 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cup cracker crumbs
Ketchup, as needed
Preheat oven to 350 degrees F. In a large bowl, combine all ingredients except ketchup. Knead mixture and place into a loaf pan. In a large shallow pan, add 1-inch of water, place the meatloaf pan in the center and cover with foil. Bake for approximately 1 hour. Drain water, remove foil, cover meatloaf with ketchup and bake for another 10 to 15 minutes.
Amy
Monday, April 13, 2009
Boboli Pizza Crust Clone
Hi everyone!
Tomorrow we are having pizza for dinner. I'm using a recipe for the crust called Boboli Pizza Crust Clone. When we have pizza, I let everyone do their own half the way they like it. I love using my bread machine for making dough and then baking in the oven. For bread, I just prefer the shape of the loaf baked in the oven over the machine. I'll be serving this with a side salad and strawberries!
Boboli Pizza Crust Clone
Katie (Katiedid) from Recipezaar
1 c water
3 c all-purpose flour (sub half whole wheat)
1 tsp salt
2 T olive oil
1 T sugar
2 tsp active dry yeast
1 tsp minced garlic
2 tsp parmesan cheese
1/2 tsp Italian seasoning
Parmesan cheese, to sprinkle
Add all ingredients, except second parmesan cheese, to breadmaker in order listed by your manufacturer. Put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When cycle is done, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at 450 F until light brown. Cool. Wrap tightly in foil and freeze or use immediately.
Amy
Tomorrow we are having pizza for dinner. I'm using a recipe for the crust called Boboli Pizza Crust Clone. When we have pizza, I let everyone do their own half the way they like it. I love using my bread machine for making dough and then baking in the oven. For bread, I just prefer the shape of the loaf baked in the oven over the machine. I'll be serving this with a side salad and strawberries!
Boboli Pizza Crust Clone
Katie (Katiedid) from Recipezaar
1 c water
3 c all-purpose flour (sub half whole wheat)
1 tsp salt
2 T olive oil
1 T sugar
2 tsp active dry yeast
1 tsp minced garlic
2 tsp parmesan cheese
1/2 tsp Italian seasoning
Parmesan cheese, to sprinkle
Add all ingredients, except second parmesan cheese, to breadmaker in order listed by your manufacturer. Put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When cycle is done, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at 450 F until light brown. Cool. Wrap tightly in foil and freeze or use immediately.
Amy
Sunday, April 12, 2009
BBQ Grilled Steak Wraps
Hi everyone! Happy Easter!
Tomorrow we're having BBQ Grilled Steak Wraps for dinner. You can either cook it the way the recipe is written or slice everything before you cook it. It's really a personal preference. I'll be serving this with fresh pineapple!
BBQ Grilled Steak Wraps
Amy – amylz
Kraft - Makes: 4 servings
1 beef sirloin steak (1 lb.)
1 onion, sliced 1/2-inch thick
1 each: red and green pepper, quartered
1/2 cup Barbecue Sauce
8 Flour Tortillas
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
PREHEAT greased grill to medium heat. GRILL steak 1 min. Add vegetables to grill. Cook 8 to 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning occasionally and brushing frequently with the barbecue sauce for the last 5 min. of the grilling time. CUT steak and vegetables into thin strips. Spoon evenly onto tortillas; sprinkle with cheese. Roll up.
Calories 450 Total fat 13 g Saturated fat 4.5 g Cholesterol 70 mg Sodium 970 mg Carbohydrate 53 g Dietary fiber 3 g Sugars 15 g Protein 29 g Vitamin A 8 %DV Vitamin C 40 %DV Calcium 25 %DV Iron 25 %DV Healthy Living Information
Amy
Tomorrow we're having BBQ Grilled Steak Wraps for dinner. You can either cook it the way the recipe is written or slice everything before you cook it. It's really a personal preference. I'll be serving this with fresh pineapple!
BBQ Grilled Steak Wraps
Amy – amylz
Kraft - Makes: 4 servings
1 beef sirloin steak (1 lb.)
1 onion, sliced 1/2-inch thick
1 each: red and green pepper, quartered
1/2 cup Barbecue Sauce
8 Flour Tortillas
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
PREHEAT greased grill to medium heat. GRILL steak 1 min. Add vegetables to grill. Cook 8 to 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning occasionally and brushing frequently with the barbecue sauce for the last 5 min. of the grilling time. CUT steak and vegetables into thin strips. Spoon evenly onto tortillas; sprinkle with cheese. Roll up.
Calories 450 Total fat 13 g Saturated fat 4.5 g Cholesterol 70 mg Sodium 970 mg Carbohydrate 53 g Dietary fiber 3 g Sugars 15 g Protein 29 g Vitamin A 8 %DV Vitamin C 40 %DV Calcium 25 %DV Iron 25 %DV Healthy Living Information
Amy
Saturday, April 11, 2009
Baked Mac and Cheese
Hi everyone!
Tomorrow is Easter! We'll be eating dinner with my husband's family and I am bringing Baked Mac and Cheese. Hopefully this will turn out good. I may whip up some deviled eggs too!
Baked Macaroni and Cheese
Amy - amylz
Recipe courtesy Alton Brown
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.
Amy
Tomorrow is Easter! We'll be eating dinner with my husband's family and I am bringing Baked Mac and Cheese. Hopefully this will turn out good. I may whip up some deviled eggs too!
Baked Macaroni and Cheese
Amy - amylz
Recipe courtesy Alton Brown
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.
Amy
Friday, April 10, 2009
Asian Spinach Salad
Hi everyone!
Tomorrow we're going to have an Asian Spinach Salad for dinner. My family loves big salads for dinner so they should like this. You really can't get much easier than this. I plan to serve it with sliced mango and some cheese.
Asian Spinach Salad
Bon Appetit way back when
OP Marina
8 tablespoon olive oil
3 tablespoon sugar
3 tablespoon rice vinegar
3 tablespoon soy sauce
1 3 oz package noodles, such as Top Ramen; coarsely broken
1/2 cup slivered almonds
2 tablespoon sesame seeds
1 6 oz baby spinach
1 bunch green onion
meat from a rotisserie chicken
Whisk 6 tablespoons olive oil, sugar, vinegar, and soy sauce in small bowl to blend. Season to taste with salt and pepper. Heat remaining 2 tablespoons olive oil in skillet over medium heat. Add noodles (don't use seasoning packet), almonds, and sesame seeds. Stir until toasted and golden, about 8 minutes. Pour into large bowl and let cool for 10 minutes. Add spinach, green onions and chicken to large bowl. Toss with enough dressing to coat.
Amy
Tomorrow we're going to have an Asian Spinach Salad for dinner. My family loves big salads for dinner so they should like this. You really can't get much easier than this. I plan to serve it with sliced mango and some cheese.
Asian Spinach Salad
Bon Appetit way back when
OP Marina
8 tablespoon olive oil
3 tablespoon sugar
3 tablespoon rice vinegar
3 tablespoon soy sauce
1 3 oz package noodles, such as Top Ramen; coarsely broken
1/2 cup slivered almonds
2 tablespoon sesame seeds
1 6 oz baby spinach
1 bunch green onion
meat from a rotisserie chicken
Whisk 6 tablespoons olive oil, sugar, vinegar, and soy sauce in small bowl to blend. Season to taste with salt and pepper. Heat remaining 2 tablespoons olive oil in skillet over medium heat. Add noodles (don't use seasoning packet), almonds, and sesame seeds. Stir until toasted and golden, about 8 minutes. Pour into large bowl and let cool for 10 minutes. Add spinach, green onions and chicken to large bowl. Toss with enough dressing to coat.
Amy
Thursday, April 9, 2009
Chicken Oregano, Honey Banana Muffins
Hi everyone!
For bible study, I'm bringing some Honey Banana Muffins. I like muffin recipes because you can do whole wheat or regular flour depending on what you want. I love this recipe because it has no acual sugar or oil. That kind of makes them healthy, right? I always have mashed frozen banana in the freezer so I'll throw one of those in and some regular raisins. They should be great! Tomorrow for dinner we're having Chicken Oregano. If you don't have any wine, feel free to sub chicken stock or even water. I like to buy the tiny bottles of Sutter Home wine or Barefoot and those are perfect for dishes like this when you need a small amount of wine. One bottle holds one cup. I get a mix of red and white and keep them in the cupboard. They're very inexpensive and you should be able to get them in the super market wine aisle. I plan to serve this with sliced pears, sliced tomatoes (with olive oil and basil), brown rice and yogurt.
Honey Banana Muffins
Katie (KatieDid) from Taste of Home 2004
1 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking soda
1/2 to 1 tsp ground nutmeg
1/4 tsp salt
2 eggs, lightly beaten
1 c mashed ripe banana
1/2 c unsweetened applesauce
6 T honey
1/2 c golden raisins (regular raisins)
In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins. Coat muffin cups wiht nonstick cooking spray; fill two-thirds full with batter. Bake at 375 F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks. Yield: 14 muffins (I made 6 regular size and 12 mini-muffins) Nutritional Analysis: One muffin equals 119 calories, 1 g fat (trace saturated), 30 mg cholesterol, 142 mg sodium, 27 g carbs, 2 g fiber, 3 g protein Diabetic Exchanges: 1 starch, 1/2 fruit
Chicken Oregano
Erika (anthromomma) from A Taste of the Mediterranean
Serves 6-8.
6-8 bone-in chicken portions
½ c olive oil
½ c dry white wine
2 T dried oregano, rubbed
salt and pepper
2 garlic cloves, crushed
Arrange chicken portions in a large, shallow dish. In a small bowl, combine the oil, wine, oregano, salt and pepper, and the garlic. Mix well. Spread the marinade over the chicken portions, cover, and refrigerate for 2-3 hours, turning and rearranging occasionally. Place chicken portions on an oiled broiler rack and cook under a preheated broiler for about 30 minutes or until the chicken is crisp and golden on the outside and cooked through, turning and rearranging several times during cooking. Serve warm or cold.
Amy
For bible study, I'm bringing some Honey Banana Muffins. I like muffin recipes because you can do whole wheat or regular flour depending on what you want. I love this recipe because it has no acual sugar or oil. That kind of makes them healthy, right? I always have mashed frozen banana in the freezer so I'll throw one of those in and some regular raisins. They should be great! Tomorrow for dinner we're having Chicken Oregano. If you don't have any wine, feel free to sub chicken stock or even water. I like to buy the tiny bottles of Sutter Home wine or Barefoot and those are perfect for dishes like this when you need a small amount of wine. One bottle holds one cup. I get a mix of red and white and keep them in the cupboard. They're very inexpensive and you should be able to get them in the super market wine aisle. I plan to serve this with sliced pears, sliced tomatoes (with olive oil and basil), brown rice and yogurt.
Honey Banana Muffins
Katie (KatieDid) from Taste of Home 2004
1 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking soda
1/2 to 1 tsp ground nutmeg
1/4 tsp salt
2 eggs, lightly beaten
1 c mashed ripe banana
1/2 c unsweetened applesauce
6 T honey
1/2 c golden raisins (regular raisins)
In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins. Coat muffin cups wiht nonstick cooking spray; fill two-thirds full with batter. Bake at 375 F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks. Yield: 14 muffins (I made 6 regular size and 12 mini-muffins) Nutritional Analysis: One muffin equals 119 calories, 1 g fat (trace saturated), 30 mg cholesterol, 142 mg sodium, 27 g carbs, 2 g fiber, 3 g protein Diabetic Exchanges: 1 starch, 1/2 fruit
Chicken Oregano
Erika (anthromomma) from A Taste of the Mediterranean
Serves 6-8.
6-8 bone-in chicken portions
½ c olive oil
½ c dry white wine
2 T dried oregano, rubbed
salt and pepper
2 garlic cloves, crushed
Arrange chicken portions in a large, shallow dish. In a small bowl, combine the oil, wine, oregano, salt and pepper, and the garlic. Mix well. Spread the marinade over the chicken portions, cover, and refrigerate for 2-3 hours, turning and rearranging occasionally. Place chicken portions on an oiled broiler rack and cook under a preheated broiler for about 30 minutes or until the chicken is crisp and golden on the outside and cooked through, turning and rearranging several times during cooking. Serve warm or cold.
Amy
Wednesday, April 8, 2009
Sausage and Bacon Kabobs, Penne with Cherry Tomatoes, Olives and Pecorino
Hi everyone! QFC is having a 4 day sale (Wednesday -Saturday) and among other things, pineapple is 2 for $5. Dairgold butter is $1.69 which is an awesome price and Coke products are buy 2 get 3 free. Their regular sale items this week that you may want to get are a dozen eggs are bogo. The only thing worth mentioning at the other store is Safeway has 4 pounds of strawberries for $4.88.
Tomorrow we're having some kabobs and a pasta dish. The kabobs are made with those chicken apple sausages. At my super market, they're actually found at the meat counter. These are really good. The recipe is very simple and you can cook them inside or outside. The pasta is just penne with some cherry tomatoes. Feel free to use grape tomatoes if they're a better price. You can also use regular tomatoes that you've diced up. We love Kalamata olives so this should go over well!
Sausage and Bacon Kabobs
Amy - amylz
Recipe courtesy Sandra Lee
4 (12-inch) bamboo skewers soaked in water for 1 hour
6 slices center cut bacon, 1 inch pieces
4 chicken and apple sausages
1/2 red onion, cut into 1-inch pieces
1 green, red, or yellow bell pepper, cut into 1 1/2-inch pieces
1 cup store bought BBQ sauce
1 orange, cut into slices or wedges
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well. Cut each sausage into 5 pieces. Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be "sandwiched" between bacon). Repeat with remaining skewers and sausages. Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total). Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine. Brush kabobs with BBQ sauce with each turn. Serve hot with orange slices or wedges.
INDOOR: Prepare kebabs as directed. Preheat broiler. Place kebabs on wire rack over foil lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side. Brush with BBQ sauce with each turn.
Penne with Cherry Tomatoes, Olives and Pecorino
Michelle (MMmom) adapted from Food & Wine
1 pound penne
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 cup basil leaves
1/2 cup flat-leaf parsley leaves
2 garlic cloves, halved
2 teaspoons coarsely chopped thyme
2 teaspoons coarsely chopped oregano or marjoram
Salt
1 1/2 pounds cherry tomatoes—halved or quartered
1/3 cup Kalamata olives, pitted and coarsely chopped
1 cup coarsely grated Pecorino or Parmesean cheese (3 ounces)
Freshly ground pepper
Cook the penne in a large pot of boiling salted water until al dente. Drain the penne and toss with 1 tablespoon of the olive oil. Let cool to room temperature. Meanwhile, in a blender, puree the basil, parsley, garlic, thyme, marjoram with the remaining 1/2 cup of olive oil. Scrape into a bowl and season with salt. In a large bowl, toss the penne with the herb puree, tomatoes and olives and let stand at room temperature for at least 10 minutes to develop flavor. Just before serving, add the cheese, season with pepper and toss well. Make ahead: The pasta can be tossed up to 2 hours ahead.
Amy
Tomorrow we're having some kabobs and a pasta dish. The kabobs are made with those chicken apple sausages. At my super market, they're actually found at the meat counter. These are really good. The recipe is very simple and you can cook them inside or outside. The pasta is just penne with some cherry tomatoes. Feel free to use grape tomatoes if they're a better price. You can also use regular tomatoes that you've diced up. We love Kalamata olives so this should go over well!
Sausage and Bacon Kabobs
Amy - amylz
Recipe courtesy Sandra Lee
4 (12-inch) bamboo skewers soaked in water for 1 hour
6 slices center cut bacon, 1 inch pieces
4 chicken and apple sausages
1/2 red onion, cut into 1-inch pieces
1 green, red, or yellow bell pepper, cut into 1 1/2-inch pieces
1 cup store bought BBQ sauce
1 orange, cut into slices or wedges
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well. Cut each sausage into 5 pieces. Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be "sandwiched" between bacon). Repeat with remaining skewers and sausages. Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total). Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine. Brush kabobs with BBQ sauce with each turn. Serve hot with orange slices or wedges.
INDOOR: Prepare kebabs as directed. Preheat broiler. Place kebabs on wire rack over foil lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side. Brush with BBQ sauce with each turn.
Penne with Cherry Tomatoes, Olives and Pecorino
Michelle (MMmom) adapted from Food & Wine
1 pound penne
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 cup basil leaves
1/2 cup flat-leaf parsley leaves
2 garlic cloves, halved
2 teaspoons coarsely chopped thyme
2 teaspoons coarsely chopped oregano or marjoram
Salt
1 1/2 pounds cherry tomatoes—halved or quartered
1/3 cup Kalamata olives, pitted and coarsely chopped
1 cup coarsely grated Pecorino or Parmesean cheese (3 ounces)
Freshly ground pepper
Cook the penne in a large pot of boiling salted water until al dente. Drain the penne and toss with 1 tablespoon of the olive oil. Let cool to room temperature. Meanwhile, in a blender, puree the basil, parsley, garlic, thyme, marjoram with the remaining 1/2 cup of olive oil. Scrape into a bowl and season with salt. In a large bowl, toss the penne with the herb puree, tomatoes and olives and let stand at room temperature for at least 10 minutes to develop flavor. Just before serving, add the cheese, season with pepper and toss well. Make ahead: The pasta can be tossed up to 2 hours ahead.
Amy
Tuesday, April 7, 2009
Everything but the Kitchen Sink Chicken Tenders Salad
Hi everyone!
Tomorrow we're having a Chicken Tender Salad. You use spicy Doritos and then blue corn chips to bread the chicken. That's genius! I like meals like these because I can put all the salad toppings in individual bowls and everyone can add what they like! I plan to serve this salad with some orange wedges.
Everything but the Kitchen Sink Chicken Tenders Salad
Amy - amylz
Recipe courtesy Aaron McCargo, Jr.
4 boneless skinless chicken breasts
1 (8-ounce) bag spicy Doritos, crushed
1 (8-ounce) bag blue corn tortilla chips, crushed
1 cup all-purpose flour
3 eggs, beaten
Kosher salt and freshly ground black pepper
1 cup corn oil
2 cups baby greens
1 head romaine lettuce, chopped
1 (12-ounce) can black beans, drained and rinsed
1 jalapeno, sliced
1 1/2 cups diced plum tomatoes
1 1/2 cups shredded sharp Cheddar
16-ounce bottle peppercorn ranch dressing
2 avocados, diced
1/4 cup chopped fresh cilantro leaves
Slice chicken breasts into 1-inch strips and set aside. With hands crush each bag of chips and pour into individual shallow dishes. In third shallow dish, add flour. In a fourth shallow dish, beat 3 eggs. Season chicken with salt and pepper. Dredge chicken strips in flour, and then the egg. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer strips to a plate. In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan-fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve. In a large bowl, toss together greens, lettuce, beans, jalapenos, tomatoes, and cheese with dressing. Plate salad. Top with avocados and chopped cilantro. Top with cooked chicken and serve.
Amy
Tomorrow we're having a Chicken Tender Salad. You use spicy Doritos and then blue corn chips to bread the chicken. That's genius! I like meals like these because I can put all the salad toppings in individual bowls and everyone can add what they like! I plan to serve this salad with some orange wedges.
Everything but the Kitchen Sink Chicken Tenders Salad
Amy - amylz
Recipe courtesy Aaron McCargo, Jr.
4 boneless skinless chicken breasts
1 (8-ounce) bag spicy Doritos, crushed
1 (8-ounce) bag blue corn tortilla chips, crushed
1 cup all-purpose flour
3 eggs, beaten
Kosher salt and freshly ground black pepper
1 cup corn oil
2 cups baby greens
1 head romaine lettuce, chopped
1 (12-ounce) can black beans, drained and rinsed
1 jalapeno, sliced
1 1/2 cups diced plum tomatoes
1 1/2 cups shredded sharp Cheddar
16-ounce bottle peppercorn ranch dressing
2 avocados, diced
1/4 cup chopped fresh cilantro leaves
Slice chicken breasts into 1-inch strips and set aside. With hands crush each bag of chips and pour into individual shallow dishes. In third shallow dish, add flour. In a fourth shallow dish, beat 3 eggs. Season chicken with salt and pepper. Dredge chicken strips in flour, and then the egg. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer strips to a plate. In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan-fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve. In a large bowl, toss together greens, lettuce, beans, jalapenos, tomatoes, and cheese with dressing. Plate salad. Top with avocados and chopped cilantro. Top with cooked chicken and serve.
Amy
Monday, April 6, 2009
Apple Ginger Pork Chops, Sunny Broccoli Pasta Salad
Hi everyone!
Tomorrow we're having Apple Giner Pork Chops with a Sunny Broccoli Pasta Salad. The pork chops I saw on the Food Network and looked like something my boys would like. The salad is a semi homeade salad since you start with a Suddenly salad but then you add all your own stuff. My kids love pasta salad so I'm hoping this will get them to eat their broccoli.
Apple Ginger Pork Chops
Amy - amylz
Recipe courtesy Guy Fieri
4 pork chops, double cut, center cut, bone in
1/4 cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons minced ginger
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
1/4 cup white wine
1 cup sliced (1/4-inch) yellow onions
2 cups cored and sliced (1/4-inch) Granny Smith apples
1/2 cup raisins
2 tablespoons butter
In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes. Preheat oven to 350 degrees F. In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F. In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm. Remove chops from oven and add to the apple mixture. Serve hot.
Sunny Broccoli Pasta Salad
Amy - amylz
Betty Crocker - Makes:8 servings (1 cup each)
1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
4 cups small fresh broccoli florets
1/4 cup chopped red onion
1/2 cup raisins
1/2 cup sunflower nuts
1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mix, mayonnaise, sugar and vinegar. Stir in pasta, broccoli, onion, raisins and sunflower nuts. Serve immediately, or refrigerate.
Nutrition Information
1 Serving: Calories 420 (Calories from Fat 240); Total Fat 27g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 380mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 12g); Protein 8g Percent Daily Value*: Vitamin A 15%; Vitamin C 70%; Calcium 6%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 4 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Amy
Tomorrow we're having Apple Giner Pork Chops with a Sunny Broccoli Pasta Salad. The pork chops I saw on the Food Network and looked like something my boys would like. The salad is a semi homeade salad since you start with a Suddenly salad but then you add all your own stuff. My kids love pasta salad so I'm hoping this will get them to eat their broccoli.
Apple Ginger Pork Chops
Amy - amylz
Recipe courtesy Guy Fieri
4 pork chops, double cut, center cut, bone in
1/4 cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons minced ginger
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
1/4 cup white wine
1 cup sliced (1/4-inch) yellow onions
2 cups cored and sliced (1/4-inch) Granny Smith apples
1/2 cup raisins
2 tablespoons butter
In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes. Preheat oven to 350 degrees F. In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F. In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm. Remove chops from oven and add to the apple mixture. Serve hot.
Sunny Broccoli Pasta Salad
Amy - amylz
Betty Crocker - Makes:8 servings (1 cup each)
1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
4 cups small fresh broccoli florets
1/4 cup chopped red onion
1/2 cup raisins
1/2 cup sunflower nuts
1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mix, mayonnaise, sugar and vinegar. Stir in pasta, broccoli, onion, raisins and sunflower nuts. Serve immediately, or refrigerate.
Nutrition Information
1 Serving: Calories 420 (Calories from Fat 240); Total Fat 27g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 380mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 12g); Protein 8g Percent Daily Value*: Vitamin A 15%; Vitamin C 70%; Calcium 6%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 4 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Amy
Sunday, April 5, 2009
Greek Chicken Casserole
Hi everyone!
Tomorrow I'm making a Greek Chicken Casserole. In theory the family should like this but you never know. Jackson has baseball on Mondays so I like something quick that I can throw in the oven. Something like this is easy to make earlier in the day and then throw in the oven later. I'll be leaving the feta off but otherwise plan to cook as directed! I'm serving this with yogurt and sliced mangos.
Greek Chicken Casserole
Ashley~mama2adamn04 via her mom (Donna Adams)
1 pkg boneless, skinless chicken breasts
2 baking potatoes, peeled and sliced thin
1 onion sliced into rings
1/2 c chicken broth
1/4 c lemon juice
1 T fresh oregano
2 garlic cloves, minced
1 small can sliced black olives
1 pkg feta cheese, crumbled
Preheat oven to 350. In a 13x9 baking dish, cover the bottom with overlapping sliced potatoes. On top of the potatoes, create a layer of slice onions. Place chicken breasts on top of onions. Mix together chicken broth, lemon juice, oregano, and garlic. Pour mixture over chicken, onions, and potatoes. Bake for 45 minutes. Remove from oven and sprinkle olives and feta over chicken, etc. Place back in the oven for another 15 minutes or until chicken is cooked through and potatoes are tender.
Amy
Tomorrow I'm making a Greek Chicken Casserole. In theory the family should like this but you never know. Jackson has baseball on Mondays so I like something quick that I can throw in the oven. Something like this is easy to make earlier in the day and then throw in the oven later. I'll be leaving the feta off but otherwise plan to cook as directed! I'm serving this with yogurt and sliced mangos.
Greek Chicken Casserole
Ashley~mama2adamn04 via her mom (Donna Adams)
1 pkg boneless, skinless chicken breasts
2 baking potatoes, peeled and sliced thin
1 onion sliced into rings
1/2 c chicken broth
1/4 c lemon juice
1 T fresh oregano
2 garlic cloves, minced
1 small can sliced black olives
1 pkg feta cheese, crumbled
Preheat oven to 350. In a 13x9 baking dish, cover the bottom with overlapping sliced potatoes. On top of the potatoes, create a layer of slice onions. Place chicken breasts on top of onions. Mix together chicken broth, lemon juice, oregano, and garlic. Pour mixture over chicken, onions, and potatoes. Bake for 45 minutes. Remove from oven and sprinkle olives and feta over chicken, etc. Place back in the oven for another 15 minutes or until chicken is cooked through and potatoes are tender.
Amy
Saturday, April 4, 2009
Meatball Sandwich
Hi everyone!
Tomorrow we're having meatball sandwiches. Jackson will flip out! For this, you do have to roll your own meatballs but it's really simple and tastes really good. You can use individual rolls for this but I like the idea of seasoning the bread. I think that will add a lot of flavor. We always go with Prego if we're using a jar sauce. It's the best! I'll be serving this with sliced pears!
Meatball Sandwich
Amy – amylz
All Recipes - Yields: 4 servings
1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese
1. Preheat the oven to 350 degrees F
2. In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3. Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
4. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Amy
Tomorrow we're having meatball sandwiches. Jackson will flip out! For this, you do have to roll your own meatballs but it's really simple and tastes really good. You can use individual rolls for this but I like the idea of seasoning the bread. I think that will add a lot of flavor. We always go with Prego if we're using a jar sauce. It's the best! I'll be serving this with sliced pears!
Meatball Sandwich
Amy – amylz
All Recipes - Yields: 4 servings
1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese
1. Preheat the oven to 350 degrees F
2. In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3. Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
4. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Amy
Friday, April 3, 2009
Crispy Fish Fingers, COLE SLAW WITH BEANS AND BACON
Hi everyone! I thought I would mention that QFC has all their Spice Islands Spices as BOGO so if you need any spices, this might be a good time to pick them up! They also have big eggplants at 2/$3. Safeway had jumbo artichokes for BOGO as well. Those are always fun veggies for the kids! Mangos are $1 each so if you love mangos, it's a decent price!
Tomorrow we're having Crispy Fish Fingers and Cole Slaw. You can use any white fish you want but Ellie recommends you use flounder for this. My husband really likes cod so I'll probably go with that. You can skip the part about making your own bread crumbs if you already have some. All of the ingredients from the yogurt down are to make your own "tartar" sauce of sorts. My family would never eat that so I'll be skipping all that. I'll probably broil the fish a little at the end just to get it nice and crispy. The cole slaw recipe is so simple. I like this recipe because it's a little different with the beans and bacon. You can use a coleslaw bagged mix to save your time on shredding cabbage! I'll be serving all this along with some sliced apples!
Crispy Fish Fingers
Amy - amylz
Ellie Krieger
4 slices whole-wheat bread (1-ounce each)
Cooking spray
1/2 cup whole-wheat flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound flounder fillets
2 eggs, beaten to mix
1/3 cup nonfat plain Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon snipped fresh chives
Pinch cayenne pepper, optional
Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat. Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes. Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
Serving size: 6 pieces and 2 tablespoons sauce
Per Serving:
Calories 320; Total Fat 10 g; (Sat Fat 2 g, Mono Fat 2 g, Poly Fat 4 g) ; Protein 32 g; Carb 25 g; Fiber 4 g; Cholesterol 165 mg; Sodium 1030 mg
COLE SLAW WITH BEANS AND BACON
(luckymommyto2boys ~ Amy ~ Recipezaar)
2 cups shredded cabbage
½ cup diced celery
1/3 cup diced onion
2 tablespoons chopped parsley
15 ½ ounces red kidney beans, drained
4 slices crisply cooked bacon, crumbled
1 tablespoon vinegar
½ cup mayonnaise
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
Lightly mix together the first 6 ingredients. Whisk together the 5 dressing ingredients and pour this over the salad mixture. Toss all lightly and serve.
Amy
Tomorrow we're having Crispy Fish Fingers and Cole Slaw. You can use any white fish you want but Ellie recommends you use flounder for this. My husband really likes cod so I'll probably go with that. You can skip the part about making your own bread crumbs if you already have some. All of the ingredients from the yogurt down are to make your own "tartar" sauce of sorts. My family would never eat that so I'll be skipping all that. I'll probably broil the fish a little at the end just to get it nice and crispy. The cole slaw recipe is so simple. I like this recipe because it's a little different with the beans and bacon. You can use a coleslaw bagged mix to save your time on shredding cabbage! I'll be serving all this along with some sliced apples!
Crispy Fish Fingers
Amy - amylz
Ellie Krieger
4 slices whole-wheat bread (1-ounce each)
Cooking spray
1/2 cup whole-wheat flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound flounder fillets
2 eggs, beaten to mix
1/3 cup nonfat plain Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon snipped fresh chives
Pinch cayenne pepper, optional
Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat. Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes. Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
Serving size: 6 pieces and 2 tablespoons sauce
Per Serving:
Calories 320; Total Fat 10 g; (Sat Fat 2 g, Mono Fat 2 g, Poly Fat 4 g) ; Protein 32 g; Carb 25 g; Fiber 4 g; Cholesterol 165 mg; Sodium 1030 mg
COLE SLAW WITH BEANS AND BACON
(luckymommyto2boys ~ Amy ~ Recipezaar)
2 cups shredded cabbage
½ cup diced celery
1/3 cup diced onion
2 tablespoons chopped parsley
15 ½ ounces red kidney beans, drained
4 slices crisply cooked bacon, crumbled
1 tablespoon vinegar
½ cup mayonnaise
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
Lightly mix together the first 6 ingredients. Whisk together the 5 dressing ingredients and pour this over the salad mixture. Toss all lightly and serve.
Amy
Thursday, April 2, 2009
Ian's Potato-Vegetable Soup
Hi everyone!
Tomorrow we are having soup for dinner. I love potato soup and I liked that this recipe had a bunch of veggies added to it. Hopefully the kids will like it. I plan to serve this with some hard boiled eggs (my kids love these with salt) and some rolls and fruit.
Ian's Potato-Vegetable Soup
Amy - amylz
All Recipes - Servings: 5
2 1/2 cups water
2 potatoes, peeled and cubed
1 tablespoon salt, or to taste
1 carrot, chopped
1 stalk celery, chopped
1/4 onion, chopped
1 cube beef bouillon
1 tablespoon olive oil
1/2 cup frozen mixed vegetables
1 (10.75 ounce) can condensed cream of celery soup
1/4 tablespoon dried parsley
1/2 teaspoon onion powder
ground black pepper to taste
1. In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
2. Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
3. Heat soup through, stirring occasionally, and serve.
Amy
Tomorrow we are having soup for dinner. I love potato soup and I liked that this recipe had a bunch of veggies added to it. Hopefully the kids will like it. I plan to serve this with some hard boiled eggs (my kids love these with salt) and some rolls and fruit.
Ian's Potato-Vegetable Soup
Amy - amylz
All Recipes - Servings: 5
2 1/2 cups water
2 potatoes, peeled and cubed
1 tablespoon salt, or to taste
1 carrot, chopped
1 stalk celery, chopped
1/4 onion, chopped
1 cube beef bouillon
1 tablespoon olive oil
1/2 cup frozen mixed vegetables
1 (10.75 ounce) can condensed cream of celery soup
1/4 tablespoon dried parsley
1/2 teaspoon onion powder
ground black pepper to taste
1. In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
2. Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
3. Heat soup through, stirring occasionally, and serve.
Amy
Wednesday, April 1, 2009
40 Cloves and a Chicken, Cauliflower Casserole
Hi everyone!
Tomorrow we're having 40 cloves and a chicken. If you like garlic, this is for you! You can use whatever chicken pieces your family likes but make sure you adjust the amount of garlic if you use less than 8 chicken pieces. On the side I'm serving a cauliflower casserole. I'm always looking for ways to get the kids (my husband) to eat their veggies and this looked like something different. I love cauliflower so hopefully this will go over well!
40 Cloves and a Chicken
OP?????
Recipe courtesy Alton Brown
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
Cauliflower Casserole
Amy – amylz
About.com Serves 6
1 large cauliflower, broken into flowerets
6 tablespoons butter
1/4 cup flour
1 teaspoon salt
2 cups milk
2 tablespoons prepared mustard
1/2 cup soft bread crumbs
1/4 cup Parmesan cheese
Cook cauliflower in boiling salted water until just crisp-tender, about 6 minutes. Drain cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish. In a small saucepan, melt 3 tablespoons of butter; blend in flour and salt. Stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. Stir in mustard. Pour sauce over cauliflower in casserole. Melt remaining butter in a medium saucepan; add bread crumbs and toss to coat. Sprinkle Parmesan cheese over casserole then top with buttered bread crumbs. Bake at 375° for 20 minutes, or until bubbly and browned.
Amy
Tomorrow we're having 40 cloves and a chicken. If you like garlic, this is for you! You can use whatever chicken pieces your family likes but make sure you adjust the amount of garlic if you use less than 8 chicken pieces. On the side I'm serving a cauliflower casserole. I'm always looking for ways to get the kids (my husband) to eat their veggies and this looked like something different. I love cauliflower so hopefully this will go over well!
40 Cloves and a Chicken
OP?????
Recipe courtesy Alton Brown
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
Cauliflower Casserole
Amy – amylz
About.com Serves 6
1 large cauliflower, broken into flowerets
6 tablespoons butter
1/4 cup flour
1 teaspoon salt
2 cups milk
2 tablespoons prepared mustard
1/2 cup soft bread crumbs
1/4 cup Parmesan cheese
Cook cauliflower in boiling salted water until just crisp-tender, about 6 minutes. Drain cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish. In a small saucepan, melt 3 tablespoons of butter; blend in flour and salt. Stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. Stir in mustard. Pour sauce over cauliflower in casserole. Melt remaining butter in a medium saucepan; add bread crumbs and toss to coat. Sprinkle Parmesan cheese over casserole then top with buttered bread crumbs. Bake at 375° for 20 minutes, or until bubbly and browned.
Amy
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