Hi everyone! My baby is officially a 2nd grader. Sniff! He's so grown up.
Tomorrow I'm making a beef tenderloin. I'm the only one who will eat the horseradish sauce but I'm still planning to make the whole thing because I love it on other things and will eat it during the week. Now, beef tenderloins can be quite expensive so feel free to use any cut of roast and use this recipe as a method or guideline. The temperatures you're aiming for are listed in the instructions so you can really change this up with the cut of meat. I'm also going to make some BBQ potatoes. I highly recommend you buy either the BBQ seasoning or the Herb & Garlic seasoning by McCormick. I am completely in love with both of these seasonings. I have been using them on everything lately. They're so good! I'm also going to serve fresh tomato slices (with basil and garlic salt), and zucchini. What I do is slice the zucchini and saute it with butter and then add either one of those McCormick seasonings mentioned above. They're both perfect with zucchini.
Beef Tenderloin w/ Horseradish Sauce
From BHG.com
Posted by Eileen - Tori'sMama
1 cup sour cream
1/2 cup firmly packed fresh parsley leaves
3 tablespoons prepared horseradish
5 teaspoons fresh lemon juice
1 teaspoon salt
1/2 cup heavy cream, whipped
1 trimmed beef tenderloin (5 to 5-1/2 lbs.)
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons crushed black pepper
1. Make Horseradish Sauce: Puree sour cream, parsley, horseradish, lemon juice, and salt in food processor. Transfer to bowl. Fold in whipped cream. Chill up to 4 hours.
2. Remove beef from refrigerator 1 hour before roasting. Heat oven to 450 degree F.
3. Place beef in foil-lined pan. Combine oil and salt; brush over beef. Rub all over with crushed pepper. Roast 35 to 40 minutes or until meat thermometer registers 140 degree F for medium-rare, 150 for medium. Let stand 15 minutes or up to 1 hour before slicing.
4. Slice beef and arrange on platter. Serve warm or at room temperature with Horseradish Sauce.
Makes 12 servings. Nutritional facts per serving calories: 460 , total fat: 28g , saturated fat: 12g , cholesterol: 160mg , sodium: 487mg , carbohydrate: 3g , protein: 47g
BBQ Potatoes
Amy - amylz
4 medium red potatoes, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 tablespoons McCormick® Grill Mates® Barbecue Seasoning
OR McCormick® Grill Mates® Roasted Garlic & Herb Seasoning
1 large onion, cut into thin wedges
1. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly.
2. Place potatoes on large, wide sheet of heavy duty aluminum foil. Place onions evenly on top of potatoes. Bring up foil sides; double fold top and ends to tightly seal packet.
3. Grill over medium-high heat 30 to 35 minutes or until potatoes are tender, turning halfway through cooking time.
Amy
Monday, August 31, 2009
Sunday, August 30, 2009
Barbecued Meatballs and Spaghetti
Hi everyone!
Tomorrow is the 1st day of school and I can hardly believe it. Where did the summer go? I'll be making Barbecued Meatballs and Spaghetti for dinner. This is like a typical spaghetti and meatball dish but with a BBQ sauce instead of a red sauce. I'm pretty sure my kids will love this! It looks like the recipe doesn't have a lot of sauce based on Rachel's notes so I plan to double the sauce. I'm going to serve this with fresh blueberries and some frozen corn.
Barbecued Meatballs and Spaghetti
Rachel ~ burns_toast
8 ounces Spaghetti
1 pound ground beef
2 tablespoons finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 can (10-3/4 ounces) condensed tomato soup
1 cup water
1/4 cup sweet pickle relish
2 tablespoons vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
Combine ground beef, onion, 1/2 teaspoon salt & pepper; form into 1-inch balls. Heat oil in large skillet. Brown meatballs until almost done; drain off fat. Blend in soup, water, pickle relish, vinegar, ketchup, brown sugar & remaining salt. Heat to boiling; reduce heat. Simmer, uncovered, 25 minutes or until thickened. Cook and drain the pasta. Toss the hot pasta with meatballs & sauce.
Rachel's notes~ I think 4 ounces of pasta would be better.
Amy
Tomorrow is the 1st day of school and I can hardly believe it. Where did the summer go? I'll be making Barbecued Meatballs and Spaghetti for dinner. This is like a typical spaghetti and meatball dish but with a BBQ sauce instead of a red sauce. I'm pretty sure my kids will love this! It looks like the recipe doesn't have a lot of sauce based on Rachel's notes so I plan to double the sauce. I'm going to serve this with fresh blueberries and some frozen corn.
Barbecued Meatballs and Spaghetti
Rachel ~ burns_toast
8 ounces Spaghetti
1 pound ground beef
2 tablespoons finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 can (10-3/4 ounces) condensed tomato soup
1 cup water
1/4 cup sweet pickle relish
2 tablespoons vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
Combine ground beef, onion, 1/2 teaspoon salt & pepper; form into 1-inch balls. Heat oil in large skillet. Brown meatballs until almost done; drain off fat. Blend in soup, water, pickle relish, vinegar, ketchup, brown sugar & remaining salt. Heat to boiling; reduce heat. Simmer, uncovered, 25 minutes or until thickened. Cook and drain the pasta. Toss the hot pasta with meatballs & sauce.
Rachel's notes~ I think 4 ounces of pasta would be better.
Amy
Saturday, August 29, 2009
Classic Baked Ziti
Hi everyone!
Tomorrow we are having dinner with John's group from work and I am bringing a Classic Baked Ziti. This is so easy and usually a crowd pleaser. Sometimes I change the noodles I use so don't let that hold you back if you don't have any ziti. To me, baked ziti is just like a lasagna with different noodles.
Classic Baked Ziti
AClark234 from Recipezaar.com
1 pound lean ground beef
2 cloves garlic, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked & drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees. In a large skillet, cook ground beef & garlic over medium-high heat for six to eight minutes or until beef is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, & oregano. Reduce heat & simmer for ten minutes. Stir one cup of the sauce into the cooked ziti noodles. Spoon of the ziti mixture into a 9x13 baking dish. Sprinkle with 1 cups mozzarella cheese & cup Parmesan cheese. Top with two cups sauce, then remaining ziti mixture & remaining sauce. Cover & bake for 20 minutes. Sprinkle with remaining mozzarella & Parmesan cheese. Return to oven & bake uncovered for ten minutes or until heated through.
Amy
Tomorrow we are having dinner with John's group from work and I am bringing a Classic Baked Ziti. This is so easy and usually a crowd pleaser. Sometimes I change the noodles I use so don't let that hold you back if you don't have any ziti. To me, baked ziti is just like a lasagna with different noodles.
Classic Baked Ziti
AClark234 from Recipezaar.com
1 pound lean ground beef
2 cloves garlic, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked & drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees. In a large skillet, cook ground beef & garlic over medium-high heat for six to eight minutes or until beef is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, & oregano. Reduce heat & simmer for ten minutes. Stir one cup of the sauce into the cooked ziti noodles. Spoon of the ziti mixture into a 9x13 baking dish. Sprinkle with 1 cups mozzarella cheese & cup Parmesan cheese. Top with two cups sauce, then remaining ziti mixture & remaining sauce. Cover & bake for 20 minutes. Sprinkle with remaining mozzarella & Parmesan cheese. Return to oven & bake uncovered for ten minutes or until heated through.
Amy
Friday, August 28, 2009
Hoisin Shrimp & Broccoli
Hi everyone!
Tomorrow we will be attending an adoption party and won't be eating at home. So, I'm leaving you with a shrimp recipe that looks really good and simple. Remember, you can get Hoisin sauce in the Asian section of your super market. It's like a thick teriyaki sauce. It's really good!
Hoisin Shrimp & Broccoli
Michelle (MMmom) from TOH Healthy Cooking
1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
3 cups fresh broccoli florets
1 tablespoon canola oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Michelle’s notes:
*I doubled all sauce ingredients b/c we like a lot of sauce.
*I didn’t have sesame oil so I used a blob of creamy peanut butter instead. Would also be fine without.
* Used 6 green onions and about 4 c broccoli.
Amy
Tomorrow we will be attending an adoption party and won't be eating at home. So, I'm leaving you with a shrimp recipe that looks really good and simple. Remember, you can get Hoisin sauce in the Asian section of your super market. It's like a thick teriyaki sauce. It's really good!
Hoisin Shrimp & Broccoli
Michelle (MMmom) from TOH Healthy Cooking
1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
3 cups fresh broccoli florets
1 tablespoon canola oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Michelle’s notes:
*I doubled all sauce ingredients b/c we like a lot of sauce.
*I didn’t have sesame oil so I used a blob of creamy peanut butter instead. Would also be fine without.
* Used 6 green onions and about 4 c broccoli.
Amy
Thursday, August 27, 2009
Mongolian Beef, Easy Key Lime Pie
Hi everyone!
Tomorrow we are having Mongolian Beef for dinner. This is the only thing my husband will eat when we go out for Chinese food so I thought I'd give it a try at home. I hope it's good! I'll be serving this with fresh blueberries and rice. I'm also making a Key Lime Pie!
Mongolian Beef
Niki5959
1 lb sirloin or flank steak
Frozen stir fry vegetables.
Marinade:
1 egg white
Pinch of salt
1 teaspoon sesame oil
1 tablespoon cornstarch 2 tsp veg oil
Sauce:
1/2 tsp. minced ginger
1 tbsp. chopped garlic
1/2 c. soy sauce
1/2 c. water
3/4 c. dark brown sugar
Slice the flank steak against the grain into ¼ inch thick slices. Marinate the beef in the egg white, salt, sesame oil and cornstarch for 30 minutes to an hour. Sauté the beef in some vegetable oil (the original recipe called for 1 cup but I didn’t use that much). Once cooked, remove. Add the frozen vegetables and stir fry until done to your liking. Add ginger and garlic to the pan. Combine the soy sauce, water and brown sugar in a bowl. Add to the vegetables. Return the meat to the pan and cook until warmed through and sauce is thickened, about 2 – 3 minutes. You can garnish with sliced green onions, if desired.
Easy Key Lime Pie
Amy – amylz
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker piecrust
zest of 1 lime
1. Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
2. Pour the filling into the piecrust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).
3. Sprinkle the pie with the zest before serving.
Tip
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy products.
Calories 661; Calories From Fat 44%; Protein 8g; Carbohydrate 84g; Sugar 67g; Fiber 0g; Fat 32g; Sat Fat 15g; Sodium 268mg; Cholesterol 72mg
Real Simple, June 2008
Amy
Tomorrow we are having Mongolian Beef for dinner. This is the only thing my husband will eat when we go out for Chinese food so I thought I'd give it a try at home. I hope it's good! I'll be serving this with fresh blueberries and rice. I'm also making a Key Lime Pie!
Mongolian Beef
Niki5959
1 lb sirloin or flank steak
Frozen stir fry vegetables.
Marinade:
1 egg white
Pinch of salt
1 teaspoon sesame oil
1 tablespoon cornstarch 2 tsp veg oil
Sauce:
1/2 tsp. minced ginger
1 tbsp. chopped garlic
1/2 c. soy sauce
1/2 c. water
3/4 c. dark brown sugar
Slice the flank steak against the grain into ¼ inch thick slices. Marinate the beef in the egg white, salt, sesame oil and cornstarch for 30 minutes to an hour. Sauté the beef in some vegetable oil (the original recipe called for 1 cup but I didn’t use that much). Once cooked, remove. Add the frozen vegetables and stir fry until done to your liking. Add ginger and garlic to the pan. Combine the soy sauce, water and brown sugar in a bowl. Add to the vegetables. Return the meat to the pan and cook until warmed through and sauce is thickened, about 2 – 3 minutes. You can garnish with sliced green onions, if desired.
Easy Key Lime Pie
Amy – amylz
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker piecrust
zest of 1 lime
1. Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
2. Pour the filling into the piecrust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).
3. Sprinkle the pie with the zest before serving.
Tip
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy products.
Calories 661; Calories From Fat 44%; Protein 8g; Carbohydrate 84g; Sugar 67g; Fiber 0g; Fat 32g; Sat Fat 15g; Sodium 268mg; Cholesterol 72mg
Real Simple, June 2008
Amy
Italian Sausage Soup, Three Bean and Pork Slow Cooker Chili, Barley and Black Bean Salad, Chili Mac Casserole
Hi everyone!
These are the lunches I plan to make this week. The sausage soup will be really fast and easy and my kids will love it. The chili is done in the crockpot so it would be a great one to start the night before so that it's ready by lunch time. School is starting this week so I also like to have lunches that I can pack easily in Jackson's thermos for lunch and things like soup and chili work great. The Barley and Black Bean salad is more for me but I have a feeling Caden will love this. Then the last item is a Chili Mac Casserole. This will be another great one to put in Jackson's school lunches. We have a Thermos brand thermos and it is awesome. It keeps his food hot until lunchtime (about 4 hours after I packed it) and so I'm able to send him with a lot of leftovers this way.
Italian Sausage Soup
Amy - amylz
8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.
Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)
CALORIES 216 (30% from fat); FAT 7.1g (sat 2.6g,mono 2.5g,poly 1.8g); PROTEIN 17.4g; CHOLESTEROL 52mg; CALCIUM 153mg; SODIUM 1020mg; FIBER 1.6g; IRON 3.2mg; CARBOHYDRATE 20g
Cooking Light, JULY 2004
Three Bean and Pork Slow Cooker Chili
Amylz – WW website
Servings: 10
1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 cup carrot(s), chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeno pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
1 cup canned tomato puree
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste
Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again. Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.
Notes - We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.
Barley and Black Bean Salad
Wreanne05 from The New American Plate
1 1/4 cups water
1/3 cup pearl barley, rinsed and drained
1/2 teaspoon salt
1 can black beans rinsed and drained
1 medium yellow pepper, seeded and chopped
1 small tomato, seeded and chopped
1 cup frozen corn, thawed
1 medium scallion, chopped, trimmed, white parts only
1 teaspoon dried oregano
1 teaspoon dried basil
juice of 1/2 a lime
salt and pepper to taste
Monterey Jack Cheese for garnish
In a medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover and simmer for about 30 minutes, until the barley is tender. Drain Well. In a large bowl, combine the barley, beans, bell pepper, tomato, corn, scallion, oregano, basil, and lime juice. Stir the mixture with a fork. Season to tas with salt and pepper, top with the shredded cheese.
Chili Mac Casserole
Amy - amylz
1/2 package of small elbow macaroni
1 can of chili beans (any kind/any flavor)
1 can of Del Monte chili ready tomatoes
1 package of fat free cheddar cheese
Cook macaroni, drain and set aside. In a large pot, cook beans and tomatoes. Stir in macaroni and add about 1/2 of the fat free cheese. Stir until cheese is melted. Pour into baking dish and top with remaining cheese. Refrigerate or freeze. Heat at 350 degrees for 20 minutes when ready to eat. There are infinite ways to make this dish -- you could add TVP, rice, more spices, green chiles, use black beans, etc.
Amy
These are the lunches I plan to make this week. The sausage soup will be really fast and easy and my kids will love it. The chili is done in the crockpot so it would be a great one to start the night before so that it's ready by lunch time. School is starting this week so I also like to have lunches that I can pack easily in Jackson's thermos for lunch and things like soup and chili work great. The Barley and Black Bean salad is more for me but I have a feeling Caden will love this. Then the last item is a Chili Mac Casserole. This will be another great one to put in Jackson's school lunches. We have a Thermos brand thermos and it is awesome. It keeps his food hot until lunchtime (about 4 hours after I packed it) and so I'm able to send him with a lot of leftovers this way.
Italian Sausage Soup
Amy - amylz
8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.
Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)
CALORIES 216 (30% from fat); FAT 7.1g (sat 2.6g,mono 2.5g,poly 1.8g); PROTEIN 17.4g; CHOLESTEROL 52mg; CALCIUM 153mg; SODIUM 1020mg; FIBER 1.6g; IRON 3.2mg; CARBOHYDRATE 20g
Cooking Light, JULY 2004
Three Bean and Pork Slow Cooker Chili
Amylz – WW website
Servings: 10
1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 cup carrot(s), chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeno pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
1 cup canned tomato puree
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste
Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again. Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.
Notes - We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.
Barley and Black Bean Salad
Wreanne05 from The New American Plate
1 1/4 cups water
1/3 cup pearl barley, rinsed and drained
1/2 teaspoon salt
1 can black beans rinsed and drained
1 medium yellow pepper, seeded and chopped
1 small tomato, seeded and chopped
1 cup frozen corn, thawed
1 medium scallion, chopped, trimmed, white parts only
1 teaspoon dried oregano
1 teaspoon dried basil
juice of 1/2 a lime
salt and pepper to taste
Monterey Jack Cheese for garnish
In a medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover and simmer for about 30 minutes, until the barley is tender. Drain Well. In a large bowl, combine the barley, beans, bell pepper, tomato, corn, scallion, oregano, basil, and lime juice. Stir the mixture with a fork. Season to tas with salt and pepper, top with the shredded cheese.
Chili Mac Casserole
Amy - amylz
1/2 package of small elbow macaroni
1 can of chili beans (any kind/any flavor)
1 can of Del Monte chili ready tomatoes
1 package of fat free cheddar cheese
Cook macaroni, drain and set aside. In a large pot, cook beans and tomatoes. Stir in macaroni and add about 1/2 of the fat free cheese. Stir until cheese is melted. Pour into baking dish and top with remaining cheese. Refrigerate or freeze. Heat at 350 degrees for 20 minutes when ready to eat. There are infinite ways to make this dish -- you could add TVP, rice, more spices, green chiles, use black beans, etc.
Amy
Wednesday, August 26, 2009
Grandma Jean's Potato Salad
Hi everyone!
Tomorrow we are attending a Cub Scout potluck and I'm bringing a potato salad. I do plan to double this recipe since it only makes 6 servings. It's a pretty basic potato salad.
Grandma Jean's Potato Salad
Amy - amylz
The Neelys 6 servings
5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt
Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
Amy
Tomorrow we are attending a Cub Scout potluck and I'm bringing a potato salad. I do plan to double this recipe since it only makes 6 servings. It's a pretty basic potato salad.
Grandma Jean's Potato Salad
Amy - amylz
The Neelys 6 servings
5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt
Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
Amy
Whole Wheat Banana Nut Bread, Tasty Blueberry Muffins, MIX-N-MATCH
Hi everyone!
Here is the list of baked goods I plan to make this week. I will leave the nuts out of the banana bread since we are nut free but I imagine it would be really good with it in there. I know the blueberry muffins will be a hit and then the last recipe is called mix and match. It gives all sorts of combinations. This is a great recipe to keep on hand. I plan to make some apricot muffins since I have a bunch in the freezer. There are a ton of ideas though so be sure to check it out!
Whole Wheat Banana Nut Bread
Katie (Katiedid) from Allrecipes
1/3 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1/2 cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing. Katie's Notes: I made these as muffins (12 regular size and then baked extra in a small Pampered Chef oval baker. I subbed applesauce for the oil, added an extra tablespoon of banana, and omitted the nuts.
Tasty Blueberry Muffins
Katie (Katiedid)
1 1/2 c all-purpose flour (1 c AP and 1/2 c WW)
1/2 c quick-cooking oats
1/2 c sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 c orange juice
1/4 c egg substitute (1 egg)
1/4 c unsweetened applesauce
1/4 c canola oil
1 c fresh blueberries (I used frozen)
In a large bowl, combine the first six ingredients. Combine the orange juice, egg substitute, applesauce and oil; stir into dry ingredients just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray; fill half full with batter. Bake at 400 F for 18-22 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen
Nutrition Facts: 1 muffin equals 159 calories, 5 g fat (trace saturated), 0 cholesterol, 177 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein
MIX-N-MATCH
Muffins or quick bread
Jennifer (mom99-02)
3 cups flour
1 tsp salt
3 tsp cinnamon
½ tsp baking powder
1 tsp baking soda
2 eggs
1 cup oil
2 cups sugar
2 cups MIX-N-MATCH (see below)
3 tsp vanilla
1 cup chopped nuts or seeds (your choice)
MIX-N-MATCH (one or more of the following to equal 2 cups):
Apples, grated or chopped
Applesauce
Apricots, chopped
Bananas, mashed or chopped
Berries
Carrots, cooked and mashed or grated
Cherries, pitted and chopped
Coconut, grated
Cranberries, dry or raw, chopped
Dates or figs, pitted and finely chopped
Lemon, ½ cup juice
Marmalade (omit 1 cup sugar)
Mincemeat
Oranges, chopped
Orange juice, ½ cup juice
Peaches, fresh or canned, chopped
Pears, fresh or canned, chopped
Pineapple, crushed and well-drained
Prunes, chopped
Pumpkin, canned
Raisins
Rhubarb, finely chopped (add ½ cup more sugar)
Strawberries, well-drained
Sweet Potato or Yams, cooked and mashed or grated
Zucchini, grated and well-drained
Directions:
1. Sift together dry ingredients
2. In separate bowl, beat eggs; add oil and sugar; cream together.
3. Stir in MIX-N-MATCH and vanilla
4. Add dry ingredients; mix well. Stir in nuts.
5. Spoon into two well-greased loaf pans
6. Bake at 325* for 1 hour.
Or spoon into muffin tins and bake at 375* for 15 minutes.
When cool, wrap bread in foil; label and freeze. Freeze muffins on a cookie sheet and place in a freezer baggie. Muffins can be reheated in the microwave. Makes 2 loaves of bread.
Amy
Here is the list of baked goods I plan to make this week. I will leave the nuts out of the banana bread since we are nut free but I imagine it would be really good with it in there. I know the blueberry muffins will be a hit and then the last recipe is called mix and match. It gives all sorts of combinations. This is a great recipe to keep on hand. I plan to make some apricot muffins since I have a bunch in the freezer. There are a ton of ideas though so be sure to check it out!
Whole Wheat Banana Nut Bread
Katie (Katiedid) from Allrecipes
1/3 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1/2 cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing. Katie's Notes: I made these as muffins (12 regular size and then baked extra in a small Pampered Chef oval baker. I subbed applesauce for the oil, added an extra tablespoon of banana, and omitted the nuts.
Tasty Blueberry Muffins
Katie (Katiedid)
1 1/2 c all-purpose flour (1 c AP and 1/2 c WW)
1/2 c quick-cooking oats
1/2 c sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 c orange juice
1/4 c egg substitute (1 egg)
1/4 c unsweetened applesauce
1/4 c canola oil
1 c fresh blueberries (I used frozen)
In a large bowl, combine the first six ingredients. Combine the orange juice, egg substitute, applesauce and oil; stir into dry ingredients just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray; fill half full with batter. Bake at 400 F for 18-22 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen
Nutrition Facts: 1 muffin equals 159 calories, 5 g fat (trace saturated), 0 cholesterol, 177 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein
MIX-N-MATCH
Muffins or quick bread
Jennifer (mom99-02)
3 cups flour
1 tsp salt
3 tsp cinnamon
½ tsp baking powder
1 tsp baking soda
2 eggs
1 cup oil
2 cups sugar
2 cups MIX-N-MATCH (see below)
3 tsp vanilla
1 cup chopped nuts or seeds (your choice)
MIX-N-MATCH (one or more of the following to equal 2 cups):
Apples, grated or chopped
Applesauce
Apricots, chopped
Bananas, mashed or chopped
Berries
Carrots, cooked and mashed or grated
Cherries, pitted and chopped
Coconut, grated
Cranberries, dry or raw, chopped
Dates or figs, pitted and finely chopped
Lemon, ½ cup juice
Marmalade (omit 1 cup sugar)
Mincemeat
Oranges, chopped
Orange juice, ½ cup juice
Peaches, fresh or canned, chopped
Pears, fresh or canned, chopped
Pineapple, crushed and well-drained
Prunes, chopped
Pumpkin, canned
Raisins
Rhubarb, finely chopped (add ½ cup more sugar)
Strawberries, well-drained
Sweet Potato or Yams, cooked and mashed or grated
Zucchini, grated and well-drained
Directions:
1. Sift together dry ingredients
2. In separate bowl, beat eggs; add oil and sugar; cream together.
3. Stir in MIX-N-MATCH and vanilla
4. Add dry ingredients; mix well. Stir in nuts.
5. Spoon into two well-greased loaf pans
6. Bake at 325* for 1 hour.
Or spoon into muffin tins and bake at 375* for 15 minutes.
When cool, wrap bread in foil; label and freeze. Freeze muffins on a cookie sheet and place in a freezer baggie. Muffins can be reheated in the microwave. Makes 2 loaves of bread.
Amy
Tuesday, August 25, 2009
Cinnamon Apple Pancakes, Crunchy Taco Bake
Hi everyone!
Tomorrow is our last day of camping so for breakfast I'm making cinnamon apple pancakes. I love that they're whole wheat and are very low on oil. I think everyone will like them. We'll be home for dinner and I'm planning to make a taco bake. I'm going to use regular tortilla chips but the recipe wants you to use something like cheese Doritos.
Cinnamon Apple Pancakes
Katie (Katiedid) from TOH
2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups fat-free milk
2 tablespoons honey
1 tablespoon canola oil
1 medium apple, chopped
In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the eggs, milk, honey and oil; stir into dry ingredients just until moistened. Stir in apple. Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown. Yield: 12 pancakes. Katie's Notes: I used 1/4 cup egg sub and 1 egg.
Crunchy Taco Bake
6 servings @ 6 pts each (op: Mommy2Beth&Sarah)
1 lb lean ground beef
½ c chopped onion,
1 pkg taco seasoning
8 oz can tomato sauce
10 oz can enchilada sauce
1 c shredded Mexican blend cheese
3 oz baked nacho tortilla chips, crushed
Brown beef and onions in a large saucepan over med heat. Drain off any fat. Stir in taco seasoning, tomato sauce, and enchilada sauce. Layer ½ of meat mixture, ½ of cheese, and ½ of nacho chips, ½ meat mixture, and ½ cheese into a sprayed 7 x 11 baking dish. Cover with foil and bake for 20 min @ 350. Uncover and sprinkle with remaining nacho chips and bake for 10 more min. Divide into 6 equal portions.
Amy
Tomorrow is our last day of camping so for breakfast I'm making cinnamon apple pancakes. I love that they're whole wheat and are very low on oil. I think everyone will like them. We'll be home for dinner and I'm planning to make a taco bake. I'm going to use regular tortilla chips but the recipe wants you to use something like cheese Doritos.
Cinnamon Apple Pancakes
Katie (Katiedid) from TOH
2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups fat-free milk
2 tablespoons honey
1 tablespoon canola oil
1 medium apple, chopped
In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the eggs, milk, honey and oil; stir into dry ingredients just until moistened. Stir in apple. Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown. Yield: 12 pancakes. Katie's Notes: I used 1/4 cup egg sub and 1 egg.
Crunchy Taco Bake
6 servings @ 6 pts each (op: Mommy2Beth&Sarah)
1 lb lean ground beef
½ c chopped onion,
1 pkg taco seasoning
8 oz can tomato sauce
10 oz can enchilada sauce
1 c shredded Mexican blend cheese
3 oz baked nacho tortilla chips, crushed
Brown beef and onions in a large saucepan over med heat. Drain off any fat. Stir in taco seasoning, tomato sauce, and enchilada sauce. Layer ½ of meat mixture, ½ of cheese, and ½ of nacho chips, ½ meat mixture, and ½ cheese into a sprayed 7 x 11 baking dish. Cover with foil and bake for 20 min @ 350. Uncover and sprinkle with remaining nacho chips and bake for 10 more min. Divide into 6 equal portions.
Amy
Monday, August 24, 2009
Waffle House Waffles, Bacon and Macaroni Salad
Hi everyone!
Tomorrow I'm making a batch of waffles. This is for a basic waffle. I've never been to a Waffle House so I'm not sure if they'll taste the same or not as what you'd get there. I guess those who are familiar with have to try the recipe and let us know. For dinner, we're going to have kabobs provided by my mom so I'm making a macaroni salad to go with dinner.
Waffle House Waffles- Copycat
Katie (Katiedid) from Recipezaar
1 1/2 c all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 egg
1/2 c granulated sugar
1 T granulated sugar
2 T butter, softened
2 T shortening
1/2 c half-and-half
1/2 c milk
1/4 c buttermilk
1/4 tsp vanilla
Combine flour, salt and baking soda in a medium bowl and stir to combine. Lightly beat the egg in another medium bowl and combine with sugar, butter, and shortening, mixing well until smooth. Add the half & half, milk, buttermilk and vanilla and mix well. Add the dry flour mixture to the wet mixture while beating and mix until smooth. If you can, cover and chill overnight, though the batter can be used right away. Rub a light coating of vegetable oil on a waffle iron, and preheat it. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
Bacon and Macaroni Salad
Amy – amylz
All recipe - Yields: 12 servings
1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared yellow mustard
1/4 cup white sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup sliced green olives
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
2. Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
Amy
Tomorrow I'm making a batch of waffles. This is for a basic waffle. I've never been to a Waffle House so I'm not sure if they'll taste the same or not as what you'd get there. I guess those who are familiar with have to try the recipe and let us know. For dinner, we're going to have kabobs provided by my mom so I'm making a macaroni salad to go with dinner.
Waffle House Waffles- Copycat
Katie (Katiedid) from Recipezaar
1 1/2 c all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 egg
1/2 c granulated sugar
1 T granulated sugar
2 T butter, softened
2 T shortening
1/2 c half-and-half
1/2 c milk
1/4 c buttermilk
1/4 tsp vanilla
Combine flour, salt and baking soda in a medium bowl and stir to combine. Lightly beat the egg in another medium bowl and combine with sugar, butter, and shortening, mixing well until smooth. Add the half & half, milk, buttermilk and vanilla and mix well. Add the dry flour mixture to the wet mixture while beating and mix until smooth. If you can, cover and chill overnight, though the batter can be used right away. Rub a light coating of vegetable oil on a waffle iron, and preheat it. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
Bacon and Macaroni Salad
Amy – amylz
All recipe - Yields: 12 servings
1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared yellow mustard
1/4 cup white sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup sliced green olives
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
2. Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
Amy
Sunday, August 23, 2009
Slow-Cooked Scrambled Eggs with Green Herbs, Steak Tip Marinade
Hi everyone!
Tomorrow I will be making scrambled eggs for breakfast. There isn't really anything amazing about this recipe, she just has you cook them really slow. I like the idea of adding the herbs though. For dinner, we're going to have steaks and this recipe is just for the marinade.
Slow-Cooked Scrambled Eggs with Green Herbs
Amy – amylz
Ina Garton
10 extra-large eggs
16 tablespoons whole milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon minced fresh parsley leaves
1 tablespoon minced scallions, white and green parts
1 tablespoon minced fresh dill
In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.
Steak Tip Marinade
Amy – amylz
All Recipes - Yields: 8 servings
1/2 cup Worcestershire sauce
1 cup Italian-style salad dressing
2 teaspoons garlic pepper seasoning
1 cup barbeque sauce
2 pounds beef sirloin tip steaks
1. In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.
2. Preheat grill for high heat.
3. Brush grill lightly with oil to prevent sticking. Place steaks on the grill, and discard marinade. Grill steaks 10 minutes on each side, or to desired doneness.
Amy
Tomorrow I will be making scrambled eggs for breakfast. There isn't really anything amazing about this recipe, she just has you cook them really slow. I like the idea of adding the herbs though. For dinner, we're going to have steaks and this recipe is just for the marinade.
Slow-Cooked Scrambled Eggs with Green Herbs
Amy – amylz
Ina Garton
10 extra-large eggs
16 tablespoons whole milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon minced fresh parsley leaves
1 tablespoon minced scallions, white and green parts
1 tablespoon minced fresh dill
In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.
Steak Tip Marinade
Amy – amylz
All Recipes - Yields: 8 servings
1/2 cup Worcestershire sauce
1 cup Italian-style salad dressing
2 teaspoons garlic pepper seasoning
1 cup barbeque sauce
2 pounds beef sirloin tip steaks
1. In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.
2. Preheat grill for high heat.
3. Brush grill lightly with oil to prevent sticking. Place steaks on the grill, and discard marinade. Grill steaks 10 minutes on each side, or to desired doneness.
Amy
Saturday, August 22, 2009
Pretty Chicken Marinade
Hi everyone!
Tomorrow we are heading out on our last camping trip of the season and we'll be having chicken on the grill for dinner. This recipe is for a marinade so I'll be able to throw it in a Ziploc and it will be ready by dinner time!
Pretty Chicken Marinade
Amy – amylz
All Recipes Yields: 4 servings
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons liquid smoke flavoring
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder
4 skinless, boneless chicken breast halves
1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.
Amy
Tomorrow we are heading out on our last camping trip of the season and we'll be having chicken on the grill for dinner. This recipe is for a marinade so I'll be able to throw it in a Ziploc and it will be ready by dinner time!
Pretty Chicken Marinade
Amy – amylz
All Recipes Yields: 4 servings
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons liquid smoke flavoring
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
2 teaspoons garlic powder
4 skinless, boneless chicken breast halves
1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.
Amy
Friday, August 21, 2009
Plantain Soup
Hi everyone!
Tomorrow I won't be cooking dinner so I thought I would give you this recipe for Plantain Soup. Those who have made it have really liked it.
Plantain Soup
2 Tbsp extra-virgin olive oil
1 small onion finelly chopped
1 carrot, finely chopped
2 ribs of celery, finely chopped
2 cloves garlic, minced
5 cups chicken broth
2 green plantains, peeled and diced
1 bay leaf
1 tsp ground cumin
salt & pepper to taste
Heat the oil in a large heavy saucepan. Cook the onion, carrot, celery and garlic over medium heat until soft, about 3 to 4 minutes. Add the broth and bring to a boil. Add the plantains, bay leaf, cumin, salt and pepper. Return soup to a boil. Reduce heat and gently simmer, uncovered, until plantains are very tender, 40 to 50 minutes. Remove and discard the bay leaf. Puree the soup in a blender and return to the pot. If the soup is to thick, thin it with a little more stock. Just before serving, reheat and correct seasonings, adding salt, pepper and cumin, if necessary.
Amy
Tomorrow I won't be cooking dinner so I thought I would give you this recipe for Plantain Soup. Those who have made it have really liked it.
Plantain Soup
2 Tbsp extra-virgin olive oil
1 small onion finelly chopped
1 carrot, finely chopped
2 ribs of celery, finely chopped
2 cloves garlic, minced
5 cups chicken broth
2 green plantains, peeled and diced
1 bay leaf
1 tsp ground cumin
salt & pepper to taste
Heat the oil in a large heavy saucepan. Cook the onion, carrot, celery and garlic over medium heat until soft, about 3 to 4 minutes. Add the broth and bring to a boil. Add the plantains, bay leaf, cumin, salt and pepper. Return soup to a boil. Reduce heat and gently simmer, uncovered, until plantains are very tender, 40 to 50 minutes. Remove and discard the bay leaf. Puree the soup in a blender and return to the pot. If the soup is to thick, thin it with a little more stock. Just before serving, reheat and correct seasonings, adding salt, pepper and cumin, if necessary.
Amy
Thursday, August 20, 2009
Marlboro Man’s Favorite Sandwich, Mushrooms with a Soy Sauce Glaze
Hi everyone!
Tomorrow I am making these sandwiches that are made from cube steak. The recipe looked easy enough and it sounds good. I'm also going to do some mushrooms on the side.
Marlboro Man’s Favorite Sandwich
OP?
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
Mushrooms with a Soy Sauce Glaze
Amy – amylz
All Recipes Servings: 2
2 tablespoons butter
1 (8 ounce) package sliced white mushrooms
2 cloves garlic, minced
2 teaspoons soy sauce
ground black pepper to taste
1. Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.
Amy
Tomorrow I am making these sandwiches that are made from cube steak. The recipe looked easy enough and it sounds good. I'm also going to do some mushrooms on the side.
Marlboro Man’s Favorite Sandwich
OP?
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
Mushrooms with a Soy Sauce Glaze
Amy – amylz
All Recipes Servings: 2
2 tablespoons butter
1 (8 ounce) package sliced white mushrooms
2 cloves garlic, minced
2 teaspoons soy sauce
ground black pepper to taste
1. Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.
Amy
Wednesday, August 19, 2009
Herbed Onion Focaccia, Mrs. Hibbs Supper
Hi everyone!
Tomorrow we are having some focaccia bread and a round steak and mushroom meal done in the crockpot. Make sure that your crockpot is at least halfway full when you do this meal. I think you could easily sub a different cut of meat in this.
Herbed Onion Focaccia
Katie (Katiedid) from Taste of Home
1 cup water (70° to 80°)
1/3 cup finely chopped onion
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/2 teaspoon pepper
3 cups all-purpose flour
2 teaspoons active dry yeast
TOPPING:
1 tablespoon olive oil
1/2 teaspoon grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with Parmesan cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm. Yield: 1 loaf (1-1/2 pounds).
Mrs. Hibbs Supper
Dottie (hokiesmom)
Round steak (as much or little as your family requires)
2 cans Cream of Mushroom soup
Mushrooms
Onions
Coat the steak with flour and brown in skillet. Place in crock. Dilute the soups with 3/4 to 1 can of water. Pour over steaks. Cook on low all day. 30 minutes before serving add mushrooms and onions. Serve over mashed potatoes or noodles.
Amy
Tomorrow we are having some focaccia bread and a round steak and mushroom meal done in the crockpot. Make sure that your crockpot is at least halfway full when you do this meal. I think you could easily sub a different cut of meat in this.
Herbed Onion Focaccia
Katie (Katiedid) from Taste of Home
1 cup water (70° to 80°)
1/3 cup finely chopped onion
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/2 teaspoon pepper
3 cups all-purpose flour
2 teaspoons active dry yeast
TOPPING:
1 tablespoon olive oil
1/2 teaspoon grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with Parmesan cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm. Yield: 1 loaf (1-1/2 pounds).
Mrs. Hibbs Supper
Dottie (hokiesmom)
Round steak (as much or little as your family requires)
2 cans Cream of Mushroom soup
Mushrooms
Onions
Coat the steak with flour and brown in skillet. Place in crock. Dilute the soups with 3/4 to 1 can of water. Pour over steaks. Cook on low all day. 30 minutes before serving add mushrooms and onions. Serve over mashed potatoes or noodles.
Amy
Hot Wieners Rhode Island Style, Calzones,
Hi everyone!
Here are the lunches I plan to make this week. Obviously I won't be making 20 hot dogs but I think the kids will like this. It's like a chili dog. The other lunch is a type of calzone. You can add any toppings you like to those!
Hot Wieners Rhode Island Style
Amy - amylz
Recipe courtesy Guy Fieri
4 tablespoons margarine
2 yellow onions, minced, divided
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon allspice
1/2 teaspoon curry
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 pound ground beef, 80/20
1/4 cup water
20 hot dogs
1 teaspoon salt
20 hot dog buns
Yellow mustard
2 tablespoons celery salt
In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes. In a medium sauce pot boil hot dogs with salt and steam buns. When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.
Calzones
Steph11/25
15 oz Ricotta Cheese
¼- ½ Salami, pepperoni or combination of both
Palmful of parmesan cheese
Drizzle of olive oil
Parsley
1 14oz can diced tomatoes
Basil
Mozzarella cheese
1 can Pillsbury pizza dough
Pizza sauce
1. Dice Salami/Pepperoni into small pieces
2. Combine them with the ricotta and parsley
3. Drizzle olive oil in just enough to combine ricotta and meat
4. Add in a handful of parmesan cheese combine
5. Roll out pizza dough to fit a 9 x13 cookie sheet.
6. Cut dough into ½ horizontally and vertically. Make 4 even pieces
7. Put some filling on dough at a diagonal angle
8. Top with tomatoes, basil and mozzarella
9. Fold corner of dough to make a triangle
10. Fold dough top and bottom ends back over a bit
11. Press with a fork to seal
12. Bake in preheated oven of 400*
13. Bake check after 10 minutes. Baking time will vary depending on filling amount. It took like 17 minutes Serve with heated pizza sauce
Amy
Here are the lunches I plan to make this week. Obviously I won't be making 20 hot dogs but I think the kids will like this. It's like a chili dog. The other lunch is a type of calzone. You can add any toppings you like to those!
Hot Wieners Rhode Island Style
Amy - amylz
Recipe courtesy Guy Fieri
4 tablespoons margarine
2 yellow onions, minced, divided
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon allspice
1/2 teaspoon curry
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 pound ground beef, 80/20
1/4 cup water
20 hot dogs
1 teaspoon salt
20 hot dog buns
Yellow mustard
2 tablespoons celery salt
In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes. In a medium sauce pot boil hot dogs with salt and steam buns. When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.
Calzones
Steph11/25
15 oz Ricotta Cheese
¼- ½ Salami, pepperoni or combination of both
Palmful of parmesan cheese
Drizzle of olive oil
Parsley
1 14oz can diced tomatoes
Basil
Mozzarella cheese
1 can Pillsbury pizza dough
Pizza sauce
1. Dice Salami/Pepperoni into small pieces
2. Combine them with the ricotta and parsley
3. Drizzle olive oil in just enough to combine ricotta and meat
4. Add in a handful of parmesan cheese combine
5. Roll out pizza dough to fit a 9 x13 cookie sheet.
6. Cut dough into ½ horizontally and vertically. Make 4 even pieces
7. Put some filling on dough at a diagonal angle
8. Top with tomatoes, basil and mozzarella
9. Fold corner of dough to make a triangle
10. Fold dough top and bottom ends back over a bit
11. Press with a fork to seal
12. Bake in preheated oven of 400*
13. Bake check after 10 minutes. Baking time will vary depending on filling amount. It took like 17 minutes Serve with heated pizza sauce
Amy
Tuesday, August 18, 2009
French Onion Crusted Baked Chicken
Hi everyone!
Tomorrow we are having French Onion Crusted Baked Chicken for dinner. You should be able to find the crusting blend in the spice aisle. So far, all of the crusting blends I have tried by McCormick have been superb!
French Onion Crusted Baked Chicken
Amy - amylz
Makes 6 servings.
2 pounds bone-in chicken parts
1/2 cup McCormick® French Onion, Pepper & Herb Crusting Blend
1. Preheat oven to 400°F.
2. Moisten chicken lightly with water. Coat evenly on both sides with Crusting Blend. Place chicken on foil-lined shallow baking pan. Discard any remaining Crusting Blend.
3. Bake 40 minutes or until chicken is cooked through.
Amy
Tomorrow we are having French Onion Crusted Baked Chicken for dinner. You should be able to find the crusting blend in the spice aisle. So far, all of the crusting blends I have tried by McCormick have been superb!
French Onion Crusted Baked Chicken
Amy - amylz
Makes 6 servings.
2 pounds bone-in chicken parts
1/2 cup McCormick® French Onion, Pepper & Herb Crusting Blend
1. Preheat oven to 400°F.
2. Moisten chicken lightly with water. Coat evenly on both sides with Crusting Blend. Place chicken on foil-lined shallow baking pan. Discard any remaining Crusting Blend.
3. Bake 40 minutes or until chicken is cooked through.
Amy
Lower Fat Banana Bread
Hi everyone!
I am only making one batch of bread this week and it is going to be Banana Bread. This recipe is "low fat" but should still be good. Katie recommended adding even more banana so I may give that a try!
Lower Fat Banana Bread
Katie (Katiedid) from Allrecipes
2/3 c white sugar
1/4 c margarine, softened (butter)
2 eggs
1 c mashed bananas
1/4 c water
1 2/3 c all-purpose flour (1 c whole wheat & 2/3 c all-purpose)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
Preheat oven to 350 F. Spray one 9x5x3 inch loaf pan with non-stick cooking spray. In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended. Combine the dry ingredients, add, and mix just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients. Bake for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on its side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Katie's Notes: Moist bread with great texture and banana flavor. Doesn't taste lower in fat. Definitely make again, try adding maybe 1/2 of another banana.
Amy
I am only making one batch of bread this week and it is going to be Banana Bread. This recipe is "low fat" but should still be good. Katie recommended adding even more banana so I may give that a try!
Lower Fat Banana Bread
Katie (Katiedid) from Allrecipes
2/3 c white sugar
1/4 c margarine, softened (butter)
2 eggs
1 c mashed bananas
1/4 c water
1 2/3 c all-purpose flour (1 c whole wheat & 2/3 c all-purpose)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
Preheat oven to 350 F. Spray one 9x5x3 inch loaf pan with non-stick cooking spray. In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended. Combine the dry ingredients, add, and mix just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients. Bake for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on its side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Katie's Notes: Moist bread with great texture and banana flavor. Doesn't taste lower in fat. Definitely make again, try adding maybe 1/2 of another banana.
Amy
Monday, August 17, 2009
Sloppy Joe Turnovers, Garden Ranch Pasta Salad
Hi everyone!
Tomorrow we are having Sloppy Joe Turnovers, sort of. I'm going to sub some frozen BBQ beef that I want to use up in place of the ground beef thru sour cream. I do recommend you try it though as written. I'm also making a pasta salad. I love starting with a Suddenly Salad and then jazzing it up!
Sloppy Joe Turnovers
Sandy~Bettyinthekitchen
1 lb ground beef (or turkey)
1/4 cup chopped onion (or onion powder)
1/2 cup ketchup
1/4 cup sour cream (lite)
1/2 t salt
1/4 t garlic powder
10-oz can Hungry Jack Flaky Biscuits (10 biscuits)
Preheat oven to 375.Brown the ground beef and onion, drain. Add the ketchup, sour cream,
salt and garlic powder, stir to combine.Roll out dough to 4 round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.
Sandys notes: I use ground turkey, light sour cream, and reduced fat biscuits (when I can find them). Turn it into a casserole by using two cans of refrigerated pizza dough. Press one can of dough into bottom of casserole dish, spread meat mixture on top. Carefully lay the second piece of dough on top and stretch to cover casserole. Pinch together any tears. Bake at 375 for 20-25 minutes. Make sure center is done. If not, cover with foil and put on bottom rack for another 5-10 minutes. Cut into squares.
To freeze: Whenever I make this recipe I double the filling, and freeze half of it. Then when ready, thaw the filling and make the individual turnovers (or a casserole) with fresh dough. Also makes an excellent pizza topping, with grated cheddar sprinkled on top. Muffin tin variation: Grease muffin tins and press in biscuits. Fill with 3-4 tablespoons meat. Top with cheese. Bake at 375 degrees for 12 minutes.
Garden Ranch Pasta Salad
Amy - amylz
Betty Crocker - Makes:6 servings
1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup Hidden Valley® The Original Ranch® dressing
1/2 teaspoon dried dill weed
1 1/2 cups small broccoli florets
1/2 cup thinly sliced red bell pepper, cut into bite-size strips
1/2 cup cucumber slices, halved
4 medium green onions, sliced (1/4 cup)
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 medium bowl, mix seasoning mix, dressing and dill weed. Stir in pasta and remaining ingredients. Store any remaining salad covered in refrigerator.
Amy
Tomorrow we are having Sloppy Joe Turnovers, sort of. I'm going to sub some frozen BBQ beef that I want to use up in place of the ground beef thru sour cream. I do recommend you try it though as written. I'm also making a pasta salad. I love starting with a Suddenly Salad and then jazzing it up!
Sloppy Joe Turnovers
Sandy~Bettyinthekitchen
1 lb ground beef (or turkey)
1/4 cup chopped onion (or onion powder)
1/2 cup ketchup
1/4 cup sour cream (lite)
1/2 t salt
1/4 t garlic powder
10-oz can Hungry Jack Flaky Biscuits (10 biscuits)
Preheat oven to 375.Brown the ground beef and onion, drain. Add the ketchup, sour cream,
salt and garlic powder, stir to combine.Roll out dough to 4 round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.
Sandys notes: I use ground turkey, light sour cream, and reduced fat biscuits (when I can find them). Turn it into a casserole by using two cans of refrigerated pizza dough. Press one can of dough into bottom of casserole dish, spread meat mixture on top. Carefully lay the second piece of dough on top and stretch to cover casserole. Pinch together any tears. Bake at 375 for 20-25 minutes. Make sure center is done. If not, cover with foil and put on bottom rack for another 5-10 minutes. Cut into squares.
To freeze: Whenever I make this recipe I double the filling, and freeze half of it. Then when ready, thaw the filling and make the individual turnovers (or a casserole) with fresh dough. Also makes an excellent pizza topping, with grated cheddar sprinkled on top. Muffin tin variation: Grease muffin tins and press in biscuits. Fill with 3-4 tablespoons meat. Top with cheese. Bake at 375 degrees for 12 minutes.
Garden Ranch Pasta Salad
Amy - amylz
Betty Crocker - Makes:6 servings
1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup Hidden Valley® The Original Ranch® dressing
1/2 teaspoon dried dill weed
1 1/2 cups small broccoli florets
1/2 cup thinly sliced red bell pepper, cut into bite-size strips
1/2 cup cucumber slices, halved
4 medium green onions, sliced (1/4 cup)
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 medium bowl, mix seasoning mix, dressing and dill weed. Stir in pasta and remaining ingredients. Store any remaining salad covered in refrigerator.
Amy
Sunday, August 16, 2009
Beef Pot Pie II
Hi everyone!
Tomorrow we are having a Beef Pot Pie for dinner. Beau Monde is a seasoning salt. It can be found in the spice section of your grocery store. I have a bottle in my cupboard made by Spice Islands. If you can't find it, don't worry, just sub something else or make your own. I put the recipe for it below.
Beef Pot Pie II
Amy – amylz
All Recipes - Servings: 5
2 peeled and cubed red potatoes
3/4 cup carrots, cubed
1/4 cup chopped onion
1 3/4 cups diced cooked beef
2 (12 ounce) jars beef gravy
1 teaspoon beef bouillon granules
1 teaspoon Beau Monde ™ seasoning
salt and pepper to taste
1 cup buttermilk baking mix
1/2 cup milk
1 egg
1. Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
4. In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
5. Bake in preheated oven 25 to 30 minutes, until crust is golden.
Homemade Recipe for Beau Monde Seasoning Salt:
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground pepper
1 tablespoon ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place. Yields approximately 9 tablespoons.
Amy
Tomorrow we are having a Beef Pot Pie for dinner. Beau Monde is a seasoning salt. It can be found in the spice section of your grocery store. I have a bottle in my cupboard made by Spice Islands. If you can't find it, don't worry, just sub something else or make your own. I put the recipe for it below.
Beef Pot Pie II
Amy – amylz
All Recipes - Servings: 5
2 peeled and cubed red potatoes
3/4 cup carrots, cubed
1/4 cup chopped onion
1 3/4 cups diced cooked beef
2 (12 ounce) jars beef gravy
1 teaspoon beef bouillon granules
1 teaspoon Beau Monde ™ seasoning
salt and pepper to taste
1 cup buttermilk baking mix
1/2 cup milk
1 egg
1. Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
4. In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
5. Bake in preheated oven 25 to 30 minutes, until crust is golden.
Homemade Recipe for Beau Monde Seasoning Salt:
1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground pepper
1 tablespoon ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place. Yields approximately 9 tablespoons.
Amy
Saturday, August 15, 2009
Creamy Ranch Pork Chops & Rice, Smashed Potato Salad
Hi everyone!
Tomorrow we are having pork chops in the crockpot. These chops have a ranch twist to them. John loves chops cooked with cream of mushroom soup so I think these will go over really well. I'm also going to make some Smashed Potato Salad.
Creamy Ranch Pork Chops & Rice
Dottie (hokiesmom)
1 tbsp. Crisco® Vegetable Oil
4 boneless pork chops, 3/4" thick each
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/2 soup can milk
1 pkg. (1 oz.) ranch salad dressing mix
Paprika
Ranch-Style Rice
HEAT oil in skillet. Add chops and cook until browned. ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika. SERVE with Ranch-Style Rice. Serves 4.
Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.
Serve with your favorite frozen vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
Smashed Potato Salad
RecipeGirl
3 lbs Idaho russet potatoes (don't peel or slice)
salt to taste
3 large eggs, hard-boiled
½ cup mayonnaise
2 Tbs spicy brown mustard
1 Tbs granulated sugar
1 Tbs cider vinegar
½ tsp ground black pepper
½ tsp paprika
1/3 cup finely chopped sweet pickles
1/3 cup minced scallions
1/3 cup finely chopped fresh parsley
2 Tbs chopped roasted red bell peppers
2 tsp salt
Place potatoes in large pot with enough cold water to cover generously and a large pinch of salt. Bring to a boil, then lower heat slightly to prevent boiling over, and partially cover. Cook until tender (35-40 min. for medium potatoes, or 45-55 min. for larger ones). Drain and let cool to room temperature.Peel and finely chop eggs in a large bowl. Mash slightly with a fork. Stir in remaining ingredients. Cover and chill until needed.Peel potatoes, cut into chunks, and put in a large bowl. Smash with fork or potato masher to a texture somewhere between mashed and chunky. Pour the dressing over the potatoes and stir until evenly combined. Cover and chill overnight. Servings: 12
Amy
Tomorrow we are having pork chops in the crockpot. These chops have a ranch twist to them. John loves chops cooked with cream of mushroom soup so I think these will go over really well. I'm also going to make some Smashed Potato Salad.
Creamy Ranch Pork Chops & Rice
Dottie (hokiesmom)
1 tbsp. Crisco® Vegetable Oil
4 boneless pork chops, 3/4" thick each
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/2 soup can milk
1 pkg. (1 oz.) ranch salad dressing mix
Paprika
Ranch-Style Rice
HEAT oil in skillet. Add chops and cook until browned. ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika. SERVE with Ranch-Style Rice. Serves 4.
Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.
Serve with your favorite frozen vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
Smashed Potato Salad
RecipeGirl
3 lbs Idaho russet potatoes (don't peel or slice)
salt to taste
3 large eggs, hard-boiled
½ cup mayonnaise
2 Tbs spicy brown mustard
1 Tbs granulated sugar
1 Tbs cider vinegar
½ tsp ground black pepper
½ tsp paprika
1/3 cup finely chopped sweet pickles
1/3 cup minced scallions
1/3 cup finely chopped fresh parsley
2 Tbs chopped roasted red bell peppers
2 tsp salt
Place potatoes in large pot with enough cold water to cover generously and a large pinch of salt. Bring to a boil, then lower heat slightly to prevent boiling over, and partially cover. Cook until tender (35-40 min. for medium potatoes, or 45-55 min. for larger ones). Drain and let cool to room temperature.Peel and finely chop eggs in a large bowl. Mash slightly with a fork. Stir in remaining ingredients. Cover and chill until needed.Peel potatoes, cut into chunks, and put in a large bowl. Smash with fork or potato masher to a texture somewhere between mashed and chunky. Pour the dressing over the potatoes and stir until evenly combined. Cover and chill overnight. Servings: 12
Amy
Friday, August 14, 2009
Ginger and Chive Baked Fish
Hi everyone!
Tomorrow I am going to make Ginger and Chive Baked Fish. I have some halibut that I want to use and this recipe looked simple enough. I hope John likes it.
Ginger and Chive Baked Fish
(Dusanka)
4 6-oz (175-g) fish fillets such as sole, halibut, roughy or tilapia
Olive oil for brushing
Fresh lemon juice
About 1 tbsp (15 mL) finely grated fresh ginger
About 2 tbsp (25 mL) finely chopped fresh chives
Salt and pepper to taste
Step 1 Preheat oven to 375 ºF (190 ºC).
Step 2 Place a rack inside a baking dish and put parchment paper on the rack. Pierce holes in the paper every 1/2" (1 cm) or so. Place fish fillets on the parchment. Pierce a few more holes around the edges of each fillet.
Step 3 Brush fish with olive oil. Squeeze on lemon juice. Brush about 1/2 tsp (2 mL) of grated ginger onto each fillet. Sprinkle with chopped chives.
Step 4 Bake eight to 10 minutes, depending on thickness of fish, until fillets are opaque and flaky.
Step 5 Sprinkle with salt and pepper. Serve immediately. Serves 4
Tip For a delicious variation, first brush the fillets with either miso paste, balsamic vinegar, green curry paste or tomato salsa.
Amy
Tomorrow I am going to make Ginger and Chive Baked Fish. I have some halibut that I want to use and this recipe looked simple enough. I hope John likes it.
Ginger and Chive Baked Fish
(Dusanka)
4 6-oz (175-g) fish fillets such as sole, halibut, roughy or tilapia
Olive oil for brushing
Fresh lemon juice
About 1 tbsp (15 mL) finely grated fresh ginger
About 2 tbsp (25 mL) finely chopped fresh chives
Salt and pepper to taste
Step 1 Preheat oven to 375 ºF (190 ºC).
Step 2 Place a rack inside a baking dish and put parchment paper on the rack. Pierce holes in the paper every 1/2" (1 cm) or so. Place fish fillets on the parchment. Pierce a few more holes around the edges of each fillet.
Step 3 Brush fish with olive oil. Squeeze on lemon juice. Brush about 1/2 tsp (2 mL) of grated ginger onto each fillet. Sprinkle with chopped chives.
Step 4 Bake eight to 10 minutes, depending on thickness of fish, until fillets are opaque and flaky.
Step 5 Sprinkle with salt and pepper. Serve immediately. Serves 4
Tip For a delicious variation, first brush the fillets with either miso paste, balsamic vinegar, green curry paste or tomato salsa.
Amy
Thursday, August 13, 2009
Grilled Pork chops
Hi everyone!
Tomorrow I am making these super simple pork chops. You can make up the seasonings and sauce that are with the recipe or just use store bought. The idea here is really the method of cooking.
Grilled Pork chops
Amy - amylz
Recipe courtesy Neely Family
4 pork chops (about 1/2-inch thick)
Neely's Seasoning, recipe follows
Neely's BBQ Sauce, recipe follows
Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving.
Neely's Seasoning:
1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder
Mix all ingredients together in a small bowl.
Neely's BBQ Sauce:
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup
Combine all of the sauce ingredients in a large saucepan or Dutch oven. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
Amy
Tomorrow I am making these super simple pork chops. You can make up the seasonings and sauce that are with the recipe or just use store bought. The idea here is really the method of cooking.
Grilled Pork chops
Amy - amylz
Recipe courtesy Neely Family
4 pork chops (about 1/2-inch thick)
Neely's Seasoning, recipe follows
Neely's BBQ Sauce, recipe follows
Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving.
Neely's Seasoning:
1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder
Mix all ingredients together in a small bowl.
Neely's BBQ Sauce:
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup
Combine all of the sauce ingredients in a large saucepan or Dutch oven. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
Amy
Wednesday, August 12, 2009
Home-Style Vegetable Beef Soup, Frosted Rhubarb Cookies
Hi everyone!
Tomorrow we are having vegetable beef soup for dinner. Everyone should like this. It looks very quick and easy. The cookies are perfect for this time of year when there is fresh rhubarb everywhere. I plan to make half with coconut and half without!
Home-Style Vegetable Beef Soup
Amy - amylz
Servings: 10 All recipes
1 pound ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
1/2 cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1. In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
2. Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
3. Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
Frosted Rhubarb Cookies
OP???
1C shortening
1-1/2C packed brown sugar
2 eggs
3C flour
1tsp baking soda
1/2tsp salt
1-1/2C diced fresh or frozen rhubarb
3/4C flaked coconut
Frosting:
3oz cream cheese, softened
1Tbsp butter, softened
1-1/2C powdered sugar
3tsp vanilla extract
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. fold in the rhubarb and coconut. Drop by rounded tablespoonfulls 2 in apart onto greased baking sheets. Bake at 350 degrees for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Beat in powdered sugar and vanilla. Spread over cookies.Prep Time: 3o minutes (plus 10 min per batch for baking) Servings: 4 dozen These are really yummy if you are a rhubarb fan and they stay soft!
Amy
Tomorrow we are having vegetable beef soup for dinner. Everyone should like this. It looks very quick and easy. The cookies are perfect for this time of year when there is fresh rhubarb everywhere. I plan to make half with coconut and half without!
Home-Style Vegetable Beef Soup
Amy - amylz
Servings: 10 All recipes
1 pound ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
1/2 cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1. In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
2. Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
3. Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
Frosted Rhubarb Cookies
OP???
1C shortening
1-1/2C packed brown sugar
2 eggs
3C flour
1tsp baking soda
1/2tsp salt
1-1/2C diced fresh or frozen rhubarb
3/4C flaked coconut
Frosting:
3oz cream cheese, softened
1Tbsp butter, softened
1-1/2C powdered sugar
3tsp vanilla extract
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. fold in the rhubarb and coconut. Drop by rounded tablespoonfulls 2 in apart onto greased baking sheets. Bake at 350 degrees for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Beat in powdered sugar and vanilla. Spread over cookies.Prep Time: 3o minutes (plus 10 min per batch for baking) Servings: 4 dozen These are really yummy if you are a rhubarb fan and they stay soft!
Amy
Tuesday, August 11, 2009
Steak and Bean Chimichangas, Green Chile Gravy, Cheesy Corn Bites
Hi everyone!
Tomorrow I'm making Steak and Bean Chimichangas with a green chili gravy. Something like this is perfect for my family because everyone can add what they like. I've heard the gravy is awesome so I can't wait to try it. I'm also making some corn bites.
Steak and Bean Chimichangas
Sandy~Bettyinthekitchen
10 (6-inch) flour tortillas
1 (15-oz) can refried beans
1 T bacon grease
1 1/2 cups grilled and chopped steak
Mix refried beans and bacon grease, heat in microwave. Stir in the steak. Warm tortillas in microwave until pliable (about 1 minute, keep rearranging). Lay all the tortillas on the counter. Divide the filling among all the tortillas. Fold to hold in filling. Spray baking dish with non stick cooking spray. Lay chimichangas, seam side down on dish. Spray the top of each chimichanga with non stick cooking spray (or brush with butter) and sprinkle lightly with garlic salt. Bake for 15 minutes at 350º or until lightly browned. Top with salsa or green chile gravy (below).
Sandy’s notes: sub taco seasoned burger, shredded pork/beef, chopped grilled chicken. Dip tortillas in butter or just brush the outside when ready to bake.
Green Chile Gravy
Sandy~Bettyinthekitchen
Fast, easy and perfect for smothering dishes.
1 T each butter and oil
2 T all purpose flour
1 clove garlic, minced
2-3 T onion, minced
8-12 roasted chiles, peeled, seeded and chopped
2 cups rich chicken stock
pinches of sugar
1 peeled, seeded and chopped tomato (optional)
In a skillet over medium-high heat stir together flour and oil to produce a golden roux. Stir in remaining ingredients and slowly stir in stock. Simmer to thicken, about 15 minutes, taste and adjust. Use as a smothering sauce over chicken fried steak, grilled meats, burritos, etc.
Cheesy Corn Bites
Katie (Katiedid)
from Every Day With Rachael Ray March 2008
8oz cream cheese, at room temperature
1 C shredded pepper jack cheese
1 large egg
½ C frozen corn kernels
48 scoop-shaped tortilla chips (1 10oz bag)
Chopped chives or cilantro, for sprinkling
Preheat the oven to 350. In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn. Arrange the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets, about 20 minutes. Sprinkle the corn bites with the chives; serve warm.
Katie's Notes: I used reduced-fat cream cheese.
Amy
Tomorrow I'm making Steak and Bean Chimichangas with a green chili gravy. Something like this is perfect for my family because everyone can add what they like. I've heard the gravy is awesome so I can't wait to try it. I'm also making some corn bites.
Steak and Bean Chimichangas
Sandy~Bettyinthekitchen
10 (6-inch) flour tortillas
1 (15-oz) can refried beans
1 T bacon grease
1 1/2 cups grilled and chopped steak
Mix refried beans and bacon grease, heat in microwave. Stir in the steak. Warm tortillas in microwave until pliable (about 1 minute, keep rearranging). Lay all the tortillas on the counter. Divide the filling among all the tortillas. Fold to hold in filling. Spray baking dish with non stick cooking spray. Lay chimichangas, seam side down on dish. Spray the top of each chimichanga with non stick cooking spray (or brush with butter) and sprinkle lightly with garlic salt. Bake for 15 minutes at 350º or until lightly browned. Top with salsa or green chile gravy (below).
Sandy’s notes: sub taco seasoned burger, shredded pork/beef, chopped grilled chicken. Dip tortillas in butter or just brush the outside when ready to bake.
Green Chile Gravy
Sandy~Bettyinthekitchen
Fast, easy and perfect for smothering dishes.
1 T each butter and oil
2 T all purpose flour
1 clove garlic, minced
2-3 T onion, minced
8-12 roasted chiles, peeled, seeded and chopped
2 cups rich chicken stock
pinches of sugar
1 peeled, seeded and chopped tomato (optional)
In a skillet over medium-high heat stir together flour and oil to produce a golden roux. Stir in remaining ingredients and slowly stir in stock. Simmer to thicken, about 15 minutes, taste and adjust. Use as a smothering sauce over chicken fried steak, grilled meats, burritos, etc.
Cheesy Corn Bites
Katie (Katiedid)
from Every Day With Rachael Ray March 2008
8oz cream cheese, at room temperature
1 C shredded pepper jack cheese
1 large egg
½ C frozen corn kernels
48 scoop-shaped tortilla chips (1 10oz bag)
Chopped chives or cilantro, for sprinkling
Preheat the oven to 350. In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn. Arrange the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets, about 20 minutes. Sprinkle the corn bites with the chives; serve warm.
Katie's Notes: I used reduced-fat cream cheese.
Amy
Meatball Minestrone, Canadian Bacon Pizza, Roasted Chicken Noodle Soup, Pork Noodle Soup
Hi everyone! Just like I decided to start a new thread for muffins, I'm going to do the same with lunches. I typically pick 2-3 lunches in a week and then make them and eat the leftovers for a couple days. This way, you can see what all I'm planning and I'll review them as we have them!
Just an FYI, with lunches, I typically use leftover meat (like I have leftover pork roast that I will use in the Pork Noodle Soup) and I often halve the recipe unless it's something that will save well or I can take to my grandpa (I bring him food all the time). This is also a chance for me to have things that John would never eat. When it's just me and the kids, I can often get them to eat anything.
Meatball Minestrone
(Astrid, from The One-Armed Cook)
3 garlic cloves, minced
1 tablespoon olive oil
1 c chopped onion
1 (15-ounce) can cannellini beans, undrained
1 (32-ounce) box chicken broth (I used fat free, reduced sodium)
1 (1.4-ounce) package vegetable soup mix
16 oz frozen meatballs
1 (14 1/2-ounce) can diced tomatoes (with Italian spices if possible)
1/2 teaspoon dried crushed red pepper
1 c uncooked rotini pasta (I used Barilla Plus)
1 (10-ounce) bag fresh spinach, torn (I used one box of frozen, thawed and squeezed dry)
Saute garlic and onion in hot oil in a stockpot over medium-high heat about 5 minutes, or until onion is soft. Stir in beans and chicken broth, and bring to a boil.
Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper; return to a boil. Add rotini, and cook, stirring often, 15 minutes. Stir in spinach (until wilted if using fresh) and serve. Makes ~ 4 quarts.
Canadian Bacon Pizza
AMY – AMYLZ
All Recipes
1 (1 pound) loaf French bread
1/4 cup butter, melted
2 cups marinara sauce
16 slices Canadian bacon
1 (20 ounce) can unsweetened pineapple tidbits, drained
1/2 cup chopped green pepper
1/4 cup chopped green onions
2 cups shredded mozzarella cheese
1. Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with butter. Bake at 450 degrees F for 5 minutes or until lightly browned.
2. Spread marinara sauce over bread. Top with Canadian bacon, pineapple, green pepper, onions and cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece in half.
Roasted Chicken Noodle Soup
RecipeGirl
2 tsp olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 clove garlic, minced
¼ cup flour
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp poultry seasoning
6 cups low-salt chicken broth
1 tsp salt
2 cups diced leftover roasted chicken
1 cup evaporated milk
4 ounces (2 cups) uncooked wide egg noodles
fresh thyme (optional)
Heat olive oil in a Dutch oven over medium-heat. Add chopped onion, carrots, celery and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables, and cook 1 minute. Stir in broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes. Add roasted chicken, milk and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired. Servings: 10 Yield: 2 1/2 quarts (Serving Size 1 cup)
Pork Noodle Soup
Amy – amylz
All Recipe - Servings: 10
1/2 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon olive oil
7 cups water
1 1/2 pounds cut fresh asparagus (1 inch pieces)
1/2 cup chopped cabbage
1 1/2 teaspoons minced fresh parsley
3/4 teaspoon dried tarragon
1 dash cayenne pepper
2 (3 ounce) packages pork ramen noodles
2 cups cubed cooked pork
1. In a large soup kettle, saute the celery, onion, and garlic in oil until tender. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne is desired; bring to a boil.
2. Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the kettle. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add the pork, heat through.
Amy
Just an FYI, with lunches, I typically use leftover meat (like I have leftover pork roast that I will use in the Pork Noodle Soup) and I often halve the recipe unless it's something that will save well or I can take to my grandpa (I bring him food all the time). This is also a chance for me to have things that John would never eat. When it's just me and the kids, I can often get them to eat anything.
Meatball Minestrone
(Astrid, from The One-Armed Cook)
3 garlic cloves, minced
1 tablespoon olive oil
1 c chopped onion
1 (15-ounce) can cannellini beans, undrained
1 (32-ounce) box chicken broth (I used fat free, reduced sodium)
1 (1.4-ounce) package vegetable soup mix
16 oz frozen meatballs
1 (14 1/2-ounce) can diced tomatoes (with Italian spices if possible)
1/2 teaspoon dried crushed red pepper
1 c uncooked rotini pasta (I used Barilla Plus)
1 (10-ounce) bag fresh spinach, torn (I used one box of frozen, thawed and squeezed dry)
Saute garlic and onion in hot oil in a stockpot over medium-high heat about 5 minutes, or until onion is soft. Stir in beans and chicken broth, and bring to a boil.
Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper; return to a boil. Add rotini, and cook, stirring often, 15 minutes. Stir in spinach (until wilted if using fresh) and serve. Makes ~ 4 quarts.
Canadian Bacon Pizza
AMY – AMYLZ
All Recipes
1 (1 pound) loaf French bread
1/4 cup butter, melted
2 cups marinara sauce
16 slices Canadian bacon
1 (20 ounce) can unsweetened pineapple tidbits, drained
1/2 cup chopped green pepper
1/4 cup chopped green onions
2 cups shredded mozzarella cheese
1. Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with butter. Bake at 450 degrees F for 5 minutes or until lightly browned.
2. Spread marinara sauce over bread. Top with Canadian bacon, pineapple, green pepper, onions and cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece in half.
Roasted Chicken Noodle Soup
RecipeGirl
2 tsp olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 clove garlic, minced
¼ cup flour
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp poultry seasoning
6 cups low-salt chicken broth
1 tsp salt
2 cups diced leftover roasted chicken
1 cup evaporated milk
4 ounces (2 cups) uncooked wide egg noodles
fresh thyme (optional)
Heat olive oil in a Dutch oven over medium-heat. Add chopped onion, carrots, celery and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables, and cook 1 minute. Stir in broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes. Add roasted chicken, milk and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired. Servings: 10 Yield: 2 1/2 quarts (Serving Size 1 cup)
Pork Noodle Soup
Amy – amylz
All Recipe - Servings: 10
1/2 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon olive oil
7 cups water
1 1/2 pounds cut fresh asparagus (1 inch pieces)
1/2 cup chopped cabbage
1 1/2 teaspoons minced fresh parsley
3/4 teaspoon dried tarragon
1 dash cayenne pepper
2 (3 ounce) packages pork ramen noodles
2 cups cubed cooked pork
1. In a large soup kettle, saute the celery, onion, and garlic in oil until tender. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne is desired; bring to a boil.
2. Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the kettle. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add the pork, heat through.
Amy
Monday, August 10, 2009
Herb Focaccia, Crazy Crockpot Pork Chops, Cheese-Filled Tortellini Salad
Hi everyone!
Tomorrow I'm going to make some Herb Foccacia. There are a zillion steps but don't let that freak you out. They're just trying to make it simpler for you to follow. For dinner we're having pork chops and then a tortellini salad.
Herb Focaccia
Amy – amylz
Family Fun
2 cups lukewarm water
1 tspn. sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 1/2 tspns. salt
4 1/2 to 5 cups unbleached flour
5 tbsps. (for dough) plus 1/3 cup (for herb drizzle) olive oil
Cornmeal, for dusting
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
2 teaspoons fresh thyme leaves
Coarse salt (optional)
Step 1
Pour the water into a large mixing bowl and stir in the sugar. Sprinkle the yeast over the water and set it aside for 5 minutes to dissolve. Note: If the yeast doesn't begin to bubble within 5 minutes, repeat the process with fresh ingredients.
Step 2
Add the salt, 3 cups of the flour, and 2 tablespoons of the olive oil to the yeast mixture and beat the ingredients with a wooden spoon for 100 strokes. Set the dough mixture aside for 10 minutes.
Step 3
Add the remaining flour about 1/4 cup at a time, beating well after each addition. When the dough is too stiff to be stirred, turn it out onto a well-floured surface. Using floured hands, knead the dough for 8 to 10 minutes, using more flour as necessary to keep the dough from sticking.
Step 4
Pour 1 tablespoon of the olive oil into the bottom of a large mixing bowl, roll the dough around in the oil to coat it, and cover the bowl with plastic wrap. Set the dough aside in a warm spot until it doubles in size, about 1 hour.
Step 5
When the dough has doubled in size, punch it down and turn it out onto a floured surface. Knead it for 1 minute, then cut the dough in half and knead each half into a rectangle. Flatten each one and set them aside on a floured surface to rest for 10 minutes.
Step 6
While the dough is resting, lightly oil a large baking sheet, then sprinkle on a light coating of cornmeal.
Step 7
Transfer the dough to the baking sheet. Press and stretch it into oblong shapes, about 1/2- to 3/4-inch thick, leaving 2 inches between the loaves. Brush the tops of the loaves with 2 tablespoons of the olive oil. Set the dough aside to rise for 15 minutes. Heat the oven to 400° F.
Step 8
In a measuring cup, combine the 1/3 cup of olive oil with the garlic, rosemary, and thyme, and stir.
Step 9
Dimple the loaves with your fingertips, then spoon the oil-and-herb mixture over them, dividing it evenly. Sprinkle the loaves lightly with coarse salt, if you like.
Step 10
Bake the focaccia on the center oven rack until the tops are golden brown, 22 to 25 minutes. Transfer the loaves to a wire rack. To slice them for sandwiches, cut each loaf into quarters, then slice the pieces horizontally. Makes enough bread for 8 sandwiches.
Step 11
Tip for foolproof proofing: Proofing, or getting dough to rise, happens best when the dough is left in a warm (80° to 90° F), humid, draft-free spot. To use your oven for this purpose, set it to "proof" or heat it at 200° F for 4 to 5 minutes, then shut it off. Place the plastic-covered bowl of dough on the center rack and close the door. To use a microwave for proofing, boil a cup of water in it, then place the dough inside as well and close the door, leaving the microwave off.
Crazy Crockpot Pork Chops
Julia (bcHOSTBeanSproutnLemon)
Ingredients for 4 servings :
4 Loin chops; lean
2 md Onions; sliced
1 ts Butter
Salt and pepper to taste
Spices of your choice
Stand chops in crock pot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top. and cook on low heat for 6 to 8 hours or until chops are tender and onions are done. The result is moist, tender chops with a deep brown color as if broiled in the oven.
Cheese-Filled Tortellini Salad
Amy – amylz
Betty Crocker - Makes:6 servings
Tortellini Salad
1 package (9 ounces) refrigerated or dried cheese-filled tortellini
1 package (9 ounces) refrigerated or dried cheese-filled spinach tortellini
2 medium carrots, sliced (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
2 tablespoons chopped fresh basil leaves or parsley
1 tablespoon freshly grated or shredded Parmesan cheese
1/8 teaspoon pepper
Basil-Caper Dressing
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons capers
1. Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.
2. Shake all Basil-Caper Dressing ingredients in tightly covered container. In large glass or plastic bowl, place tortellini and all remaining Tortellini Salad ingredients. Add dressing; toss until evenly coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Toss before serving.
Nutrition Information 1 Serving: Calories 250 (Calories from Fat 155); Total Fat 17g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 70mg; Sodium 140mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars ncg); Protein 7g Percent Daily Value*: Vitamin A 36%; Vitamin C 8%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Fat Carbohydrate Choices: nc
Substitution Although refrigerated pasta cooks in just minutes, you can also use the dried tortellini. It will take just a bit longer to cook.
Success We prefer extra-virgin olive oil for the very best flavor. But you can also use regular olive oil or vegetable oil.
Did You Know Capers are the flower buds of a shrub that grow around the Mediterranean. The buds are dried and then pickled in a vineger brine. You can make the dressing without them; it will just have a different flavor.
Amy
Tomorrow I'm going to make some Herb Foccacia. There are a zillion steps but don't let that freak you out. They're just trying to make it simpler for you to follow. For dinner we're having pork chops and then a tortellini salad.
Herb Focaccia
Amy – amylz
Family Fun
2 cups lukewarm water
1 tspn. sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 1/2 tspns. salt
4 1/2 to 5 cups unbleached flour
5 tbsps. (for dough) plus 1/3 cup (for herb drizzle) olive oil
Cornmeal, for dusting
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
2 teaspoons fresh thyme leaves
Coarse salt (optional)
Step 1
Pour the water into a large mixing bowl and stir in the sugar. Sprinkle the yeast over the water and set it aside for 5 minutes to dissolve. Note: If the yeast doesn't begin to bubble within 5 minutes, repeat the process with fresh ingredients.
Step 2
Add the salt, 3 cups of the flour, and 2 tablespoons of the olive oil to the yeast mixture and beat the ingredients with a wooden spoon for 100 strokes. Set the dough mixture aside for 10 minutes.
Step 3
Add the remaining flour about 1/4 cup at a time, beating well after each addition. When the dough is too stiff to be stirred, turn it out onto a well-floured surface. Using floured hands, knead the dough for 8 to 10 minutes, using more flour as necessary to keep the dough from sticking.
Step 4
Pour 1 tablespoon of the olive oil into the bottom of a large mixing bowl, roll the dough around in the oil to coat it, and cover the bowl with plastic wrap. Set the dough aside in a warm spot until it doubles in size, about 1 hour.
Step 5
When the dough has doubled in size, punch it down and turn it out onto a floured surface. Knead it for 1 minute, then cut the dough in half and knead each half into a rectangle. Flatten each one and set them aside on a floured surface to rest for 10 minutes.
Step 6
While the dough is resting, lightly oil a large baking sheet, then sprinkle on a light coating of cornmeal.
Step 7
Transfer the dough to the baking sheet. Press and stretch it into oblong shapes, about 1/2- to 3/4-inch thick, leaving 2 inches between the loaves. Brush the tops of the loaves with 2 tablespoons of the olive oil. Set the dough aside to rise for 15 minutes. Heat the oven to 400° F.
Step 8
In a measuring cup, combine the 1/3 cup of olive oil with the garlic, rosemary, and thyme, and stir.
Step 9
Dimple the loaves with your fingertips, then spoon the oil-and-herb mixture over them, dividing it evenly. Sprinkle the loaves lightly with coarse salt, if you like.
Step 10
Bake the focaccia on the center oven rack until the tops are golden brown, 22 to 25 minutes. Transfer the loaves to a wire rack. To slice them for sandwiches, cut each loaf into quarters, then slice the pieces horizontally. Makes enough bread for 8 sandwiches.
Step 11
Tip for foolproof proofing: Proofing, or getting dough to rise, happens best when the dough is left in a warm (80° to 90° F), humid, draft-free spot. To use your oven for this purpose, set it to "proof" or heat it at 200° F for 4 to 5 minutes, then shut it off. Place the plastic-covered bowl of dough on the center rack and close the door. To use a microwave for proofing, boil a cup of water in it, then place the dough inside as well and close the door, leaving the microwave off.
Crazy Crockpot Pork Chops
Julia (bcHOSTBeanSproutnLemon)
Ingredients for 4 servings :
4 Loin chops; lean
2 md Onions; sliced
1 ts Butter
Salt and pepper to taste
Spices of your choice
Stand chops in crock pot, thin side down. Sprinkle with salt, pepper and spices of your choice. Cover with the onion slices, which have been separated into rings. Place butter on top. and cook on low heat for 6 to 8 hours or until chops are tender and onions are done. The result is moist, tender chops with a deep brown color as if broiled in the oven.
Cheese-Filled Tortellini Salad
Amy – amylz
Betty Crocker - Makes:6 servings
Tortellini Salad
1 package (9 ounces) refrigerated or dried cheese-filled tortellini
1 package (9 ounces) refrigerated or dried cheese-filled spinach tortellini
2 medium carrots, sliced (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
2 tablespoons chopped fresh basil leaves or parsley
1 tablespoon freshly grated or shredded Parmesan cheese
1/8 teaspoon pepper
Basil-Caper Dressing
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons capers
1. Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.
2. Shake all Basil-Caper Dressing ingredients in tightly covered container. In large glass or plastic bowl, place tortellini and all remaining Tortellini Salad ingredients. Add dressing; toss until evenly coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Toss before serving.
Nutrition Information 1 Serving: Calories 250 (Calories from Fat 155); Total Fat 17g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 70mg; Sodium 140mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars ncg); Protein 7g Percent Daily Value*: Vitamin A 36%; Vitamin C 8%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Fat Carbohydrate Choices: nc
Substitution Although refrigerated pasta cooks in just minutes, you can also use the dried tortellini. It will take just a bit longer to cook.
Success We prefer extra-virgin olive oil for the very best flavor. But you can also use regular olive oil or vegetable oil.
Did You Know Capers are the flower buds of a shrub that grow around the Mediterranean. The buds are dried and then pickled in a vineger brine. You can make the dressing without them; it will just have a different flavor.
Amy
Low Fat Pumpkin Banana Bread, Addictive Pumpkin Muffins, Gingerbread Muffins
Hi everyone! I decided to start a new thing and instead of posting the muffins and lunches and things that aren't dinner in with my regular posts, I was going to have them in their own post once a week. That's how I plan them out anyway and it makes more sense to me. I typically pick 2-3 that I will make in a week rather than assign to a day. So, hopefully everyone likes this little change.
Here are the muffins and breakfast breads for the week:
Low Fat Pumpkin Banana Bread
Katie (Katiedid)
1 mashed ripe banana
1 cup pumpkin puree
1/4 cup canola oil
1 large egg
2 egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a 8 1/2 X 4 1/2-inch loaf pan with nonstick cooking spray. Place mashed banana, pumpkin puree, oil, egg and egg whites in a large bowl. Beat with an electronic mixer on low speed. Place flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk. Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean. Serves 12. Per Serving: Calories 196, Calories from Fat 48, Total Fat 5.3g (sat 0.5g), Cholesterol 18mg, Sodium 206mg, Carbohydrate 33.3g, Fiber 1.6g, Protein 3.7g
Addictive Pumpkin Muffins
Michelle (MMmom) from allrecipes.com (?)
makes 18 muffins
3/4 cup raisins
2-1/3 cups and 1 tablespoon flour
2 cups white sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
3/4 teaspoon ground cloves
3 eggs
1/2 can pumpkin (29 ounce)
1/2 cup unsweetened applesauce
1/2 cup chopped walnuts (used a mix of pecans & walnuts), can omit nuts
Preheat oven to 350 degrees F (175 C). Grease muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Gingerbread Muffins
OP?????
3 cups all purpose flour (383 grams)
1/4 teaspoon salt (1.25 ml)
1 1/2 teaspoons baking soda (7.5 ml)
1 teaspoon ground ginger (5 ml)
1 teaspoon cinnamon (5 ml)
1/2 teaspoon cloves (2.5 ml)
3/4 cup mild molasses (180 ml)
8 tablespoons butter (115 grams)
1/2 cup granulated sugar (99 grams)
1 large egg
1 1/4 cups buttermilk (300 ml)
1/4 cup chopped crystallized ginger (optional)
1/3 cup chopped dates or raisins (optional)
Preheat oven to 375 degrees F (190 C). Spray 12 cup muffin tin with flour-added cooking spray.In a bowl, thoroughly stir together flour, salt, baking soda, ginger, cinnamon and cloves.In a microwave-safe bowl, combine molasses and butter. Heat on high for 1 minute or until butter is melted. Stir well. Stir sugar into molasses mixture.In a second bowl, mix egg and buttermilk. Add buttermilk mixture to molasses and stir until blended. Add flour mixture and stir until blended (batter will still be lumpy). If using, stir in crystallized ginger and dates or raisins.Divide evenly among muffin tins filling all the way to the top. Bake on center rack for 20 minutes. Makes 12 muffins
Amy
Here are the muffins and breakfast breads for the week:
Low Fat Pumpkin Banana Bread
Katie (Katiedid)
1 mashed ripe banana
1 cup pumpkin puree
1/4 cup canola oil
1 large egg
2 egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a 8 1/2 X 4 1/2-inch loaf pan with nonstick cooking spray. Place mashed banana, pumpkin puree, oil, egg and egg whites in a large bowl. Beat with an electronic mixer on low speed. Place flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk. Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean. Serves 12. Per Serving: Calories 196, Calories from Fat 48, Total Fat 5.3g (sat 0.5g), Cholesterol 18mg, Sodium 206mg, Carbohydrate 33.3g, Fiber 1.6g, Protein 3.7g
Addictive Pumpkin Muffins
Michelle (MMmom) from allrecipes.com (?)
makes 18 muffins
3/4 cup raisins
2-1/3 cups and 1 tablespoon flour
2 cups white sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
3/4 teaspoon ground cloves
3 eggs
1/2 can pumpkin (29 ounce)
1/2 cup unsweetened applesauce
1/2 cup chopped walnuts (used a mix of pecans & walnuts), can omit nuts
Preheat oven to 350 degrees F (175 C). Grease muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Gingerbread Muffins
OP?????
3 cups all purpose flour (383 grams)
1/4 teaspoon salt (1.25 ml)
1 1/2 teaspoons baking soda (7.5 ml)
1 teaspoon ground ginger (5 ml)
1 teaspoon cinnamon (5 ml)
1/2 teaspoon cloves (2.5 ml)
3/4 cup mild molasses (180 ml)
8 tablespoons butter (115 grams)
1/2 cup granulated sugar (99 grams)
1 large egg
1 1/4 cups buttermilk (300 ml)
1/4 cup chopped crystallized ginger (optional)
1/3 cup chopped dates or raisins (optional)
Preheat oven to 375 degrees F (190 C). Spray 12 cup muffin tin with flour-added cooking spray.In a bowl, thoroughly stir together flour, salt, baking soda, ginger, cinnamon and cloves.In a microwave-safe bowl, combine molasses and butter. Heat on high for 1 minute or until butter is melted. Stir well. Stir sugar into molasses mixture.In a second bowl, mix egg and buttermilk. Add buttermilk mixture to molasses and stir until blended. Add flour mixture and stir until blended (batter will still be lumpy). If using, stir in crystallized ginger and dates or raisins.Divide evenly among muffin tins filling all the way to the top. Bake on center rack for 20 minutes. Makes 12 muffins
Amy
Sunday, August 9, 2009
Chocolate Chip Pancakes, Ultimate Spicy Beef nachos
Hi everyone!
Tomorrow morning I'm whipping up some Chocolate Chip Pancakes. The kids will love these. Then for dinner, we'll be back at home and I'm making nachos. I like something easy for when we get home from a camping trip and nachos are quite simple. The only change I'll make is to use a can of chili beans rather than refried beans as my kids prefer those.
Chocolate Chip Pancakes
Amy - amylz
Recipe Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999
4 tablespoons (1/2 stick) unsalted butter
1 cup whole, 2 percent fat, or 1 percent fat milk
1 1/4 cups flour
1 tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
6 ounces semisweet chocolate chips, or less to taste
Butter, for cooking
In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix. Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
Ultimate Spicy Beef nachos
adapted from Cook's Country
OP Marina
1 15 oz can refried beans
2 teaspoon vegetable oil
1 small onion; chopped fine
3 clove garlic; minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon Salt
1 pound lean ground beef
2 tablespoon Tomato paste
1 teaspoon brown sugar
1 medium canned chipotle chile; chopped (optional)
1 teaspoon adobo sauce; optional
1/2 cup Water
2 teaspoon lime juice (fresh)
1 bag tortilla chips
4 cup shredded cheese
pickled jalapenos
sour cream
cilantro (fresh); chopped
tomato; chopped
green bell pepper; chopped
Preheat oven to 400 For the beef: Heat oil in large skillet until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano and salt and cook until fragrant, about 1 minutes. Add beef and cook, breaking into small bits with a wooden spoon and scraping pan bottom to prevent scorching, until no longer pink. Add tomato paste, sugar, Chile, and adobo sauce (if using), and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, cook until mixture is nearly dry. Stir in lime juice. Blot with paper towels to remove excess grease. To assemble: Spray 9x13 baking dish with Pam. Spread half of chips in bottom of pan. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups of cheese. Repeat with remaining chips, beans, beef and cheese. Bake until cheese is melted and just beginning to brown. Serve with rest of ingredients as garnish.
Amy
Tomorrow morning I'm whipping up some Chocolate Chip Pancakes. The kids will love these. Then for dinner, we'll be back at home and I'm making nachos. I like something easy for when we get home from a camping trip and nachos are quite simple. The only change I'll make is to use a can of chili beans rather than refried beans as my kids prefer those.
Chocolate Chip Pancakes
Amy - amylz
Recipe Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999
4 tablespoons (1/2 stick) unsalted butter
1 cup whole, 2 percent fat, or 1 percent fat milk
1 1/4 cups flour
1 tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
6 ounces semisweet chocolate chips, or less to taste
Butter, for cooking
In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix. Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
Ultimate Spicy Beef nachos
adapted from Cook's Country
OP Marina
1 15 oz can refried beans
2 teaspoon vegetable oil
1 small onion; chopped fine
3 clove garlic; minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon Salt
1 pound lean ground beef
2 tablespoon Tomato paste
1 teaspoon brown sugar
1 medium canned chipotle chile; chopped (optional)
1 teaspoon adobo sauce; optional
1/2 cup Water
2 teaspoon lime juice (fresh)
1 bag tortilla chips
4 cup shredded cheese
pickled jalapenos
sour cream
cilantro (fresh); chopped
tomato; chopped
green bell pepper; chopped
Preheat oven to 400 For the beef: Heat oil in large skillet until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano and salt and cook until fragrant, about 1 minutes. Add beef and cook, breaking into small bits with a wooden spoon and scraping pan bottom to prevent scorching, until no longer pink. Add tomato paste, sugar, Chile, and adobo sauce (if using), and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, cook until mixture is nearly dry. Stir in lime juice. Blot with paper towels to remove excess grease. To assemble: Spray 9x13 baking dish with Pam. Spread half of chips in bottom of pan. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups of cheese. Repeat with remaining chips, beans, beef and cheese. Bake until cheese is melted and just beginning to brown. Serve with rest of ingredients as garnish.
Amy
Saturday, August 8, 2009
Spiced Pumpkin Pie Waffles, BBQ-Glazed Chicken, Very Berry Fruit Salad
Hi everyone!
Tomorrow we are having Pumpkin Pie Waffles for breakfast. We do have a trailer so I can bring my waffle iron. It's kind of cheating when you're camping but I don't care. Around here, it's hard to find a small can of pumpkin so when I buy the big cans, I freeze it in 1 cup portions. Works great for recipes like these. For dinner, we'll be grilling up some BBQ chicken and on the side, a berry fruit salad. This is the perfect time of year for something like this.
Spiced Pumpkin Pie Waffles
teamgulley via recipezaar.com
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
1. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
2. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
3. Gently fold in the flour mixture.
4. Cook according to your waffle iron directions.
5. I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
6. They come out a nice deep, golden brown.
7. These are great with a little bit of syrup, but would also be great with honey butter.
BBQ-Glazed Chicken
Sandy~Bettyinthekitchen (via Kraft Kitchens)
1/2 cup Italian dressing, divided (sub any vinaigrette)
4 small boneless skinless chicken breasts halves (1 lb)
1/4 cup barbecue sauce
2 T orange marmalade
Preheat grill to medium heat. Pour 1/4 cup of the dressing over the chicken in shallow dish or resealable plastic bag. Refrigerate 10 minutes or up to 24 hours to marinate. Mix remaining 1/4 cup dressing, barbecue sauce and marmalade; set aside. Place chicken on grill; cover. Grill 12 to 15 minutes or until cooked through (170º) turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.
Makes 4 servings.
Sandy’s notes: sub’d balsamic vinaigrette for the dressing, used Sweet Baby Ray’s BBQ sauce. I increased the sauce ingredients and used every bit of it while basting
Very Berry Fruit Salad
Amy - amylz
1 pint strawberries, hulled and cut in half
1 pint blueberries
1 pint raspberries
1 tablespoon good balsamic vinegar
1/4 cup sugar
Fresh mint, for garnish
Place 6 glasses in the refrigerator. In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour. Spoon the berries into the chilled glasses. Garnish with a sprig of fresh mint.
Amy
Tomorrow we are having Pumpkin Pie Waffles for breakfast. We do have a trailer so I can bring my waffle iron. It's kind of cheating when you're camping but I don't care. Around here, it's hard to find a small can of pumpkin so when I buy the big cans, I freeze it in 1 cup portions. Works great for recipes like these. For dinner, we'll be grilling up some BBQ chicken and on the side, a berry fruit salad. This is the perfect time of year for something like this.
Spiced Pumpkin Pie Waffles
teamgulley via recipezaar.com
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
1. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
2. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
3. Gently fold in the flour mixture.
4. Cook according to your waffle iron directions.
5. I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
6. They come out a nice deep, golden brown.
7. These are great with a little bit of syrup, but would also be great with honey butter.
BBQ-Glazed Chicken
Sandy~Bettyinthekitchen (via Kraft Kitchens)
1/2 cup Italian dressing, divided (sub any vinaigrette)
4 small boneless skinless chicken breasts halves (1 lb)
1/4 cup barbecue sauce
2 T orange marmalade
Preheat grill to medium heat. Pour 1/4 cup of the dressing over the chicken in shallow dish or resealable plastic bag. Refrigerate 10 minutes or up to 24 hours to marinate. Mix remaining 1/4 cup dressing, barbecue sauce and marmalade; set aside. Place chicken on grill; cover. Grill 12 to 15 minutes or until cooked through (170º) turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.
Makes 4 servings.
Sandy’s notes: sub’d balsamic vinaigrette for the dressing, used Sweet Baby Ray’s BBQ sauce. I increased the sauce ingredients and used every bit of it while basting
Very Berry Fruit Salad
Amy - amylz
1 pint strawberries, hulled and cut in half
1 pint blueberries
1 pint raspberries
1 tablespoon good balsamic vinegar
1/4 cup sugar
Fresh mint, for garnish
Place 6 glasses in the refrigerator. In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour. Spoon the berries into the chilled glasses. Garnish with a sprig of fresh mint.
Amy
Friday, August 7, 2009
Oatmeal Cookie Pancakes
Hi everyone!
Tomorrow I am making Oatmeal Cookie Pancakes for breakfast. These sound really good. I will be leving out the nuts but that's the only change I'll make. I'm letting my mom plan dinner so I'm off duty for that!
Oatmeal Cookie Pancakes
*Sara* via Rachael Ray
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling
Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing. Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
Amy
Tomorrow I am making Oatmeal Cookie Pancakes for breakfast. These sound really good. I will be leving out the nuts but that's the only change I'll make. I'm letting my mom plan dinner so I'm off duty for that!
Oatmeal Cookie Pancakes
*Sara* via Rachael Ray
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling
Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing. Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
Amy
Thursday, August 6, 2009
Italian salad
Hi everyone!
Tomorrow we are heading out on another camping trip and our first dinner will be Italian Salad. I love this for camping because I can prep everything at home and put it in individual containers and then when it's time to eat we're ready. Plus, you can add or subtract whatever ingredients your family likes best.
Italian salad
SunValleyMom
2 hearts romaine lettuce, chopped
1/4 pound hot ham, sliced
1/4 pound Genoa salami, sliced
1/4 pound deli provolone cheese, chopped
Hot pepper rings, a couple of fork fulls
Cracked green olives, 1/2 cup
1 tomato, chopped
2 ribs celery, chopped
A few leaves basil, torn
Red wine vinegar, 2 tablespoons, eyeball it
Extra-virgin olive oil, for drizzling
Salt and pepper
Combine all ingredients and dress with red wine vinegar, then extra-virgin olive oil, salt and pepper, all to your taste.
Amy
Tomorrow we are heading out on another camping trip and our first dinner will be Italian Salad. I love this for camping because I can prep everything at home and put it in individual containers and then when it's time to eat we're ready. Plus, you can add or subtract whatever ingredients your family likes best.
Italian salad
SunValleyMom
2 hearts romaine lettuce, chopped
1/4 pound hot ham, sliced
1/4 pound Genoa salami, sliced
1/4 pound deli provolone cheese, chopped
Hot pepper rings, a couple of fork fulls
Cracked green olives, 1/2 cup
1 tomato, chopped
2 ribs celery, chopped
A few leaves basil, torn
Red wine vinegar, 2 tablespoons, eyeball it
Extra-virgin olive oil, for drizzling
Salt and pepper
Combine all ingredients and dress with red wine vinegar, then extra-virgin olive oil, salt and pepper, all to your taste.
Amy
Wednesday, August 5, 2009
Coconut Bread, BBQ Pizza, Mexican-Style Chicken & Penne, Barley Mushroom Risotto
Hi everyone!
Tomorrow I'm going to make some Coconut Bread and for lunch, BBQ Pizza. The pizza is a great way to use up leftovers. For dinner we're having Mexican-Style Chicken and Penne. You can make this as hot as you like. Then I'm also going to make some Barley Mushroom Risotto. This recipe doesn't have rice in it. Many people assume risotto is a rice dish but risotto is actually a method of cooking. With this recipe, we will use barley and mushrooms. I hope it's good!
Coconut Bread
Brenda
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp. coconut extract
1 cup buttermilk
1 cup shredded sweetened coconut
Preheat oven to 325 deg. Grease and flour 2 loaf pans. Do not use a mixer with this recipe. Combine by hand with a spoon or spatula. Combine flour, baking powder, baking soda, and salt in a medium bowl. Mix well. Combine sugar, oil, eggs & coconut extract in a large bowl. Mix well. Add four mixture to sugar mixture alternately with buttermilk, stirring just until moist. Stir in coconut. Pour batter into prepared pans. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
Marielle’s Notes: I have tweaked the recipe a bit. I add a whole tablespoon of coconut extract instead of 2 tsp. I also doubled the amount of shredded coconut to 2 cups. I use powdered buttermilk (to which I add water) instead of the watered down stuff they sell at the grocery. Also, I've found that an additional 1/4 cup of water makes a more moist bread and doesn't negatively affect the batter. I'm a baker and found that if you want to add moisture with liquids, avoid milk and add water or sweetened fruit juices. Finally, I make a powdered sugar/water/coconut extract glaze the consistency of Elmer's glue and pour it over the whole shebang while hot out of the oven. This soaks the cake with moisture and makes quite the difference. Before the glaze sets I toss on some more coconut on top.
BBQ Pizza
Amy - amylz
Recipe courtesy Robin Miller
1 store bought pizza crust
6 tablespoons BBQ sauce
1 cup cooked BBQ pork, diced or shredded
1/2 cup frozen corn, defrosted
2 tablespoons pickled jalapeno rings
1 1/2 cups shredded Monterey jack cheese
2 tablespoons chopped fresh cilantro leaves
Preheat oven to 450 degrees F.
Roll out the pizza dough and place on a pizza pan or large baking sheet. Spread the BBQ sauce all over crust. Top with the pork, corn, jalapenos and cheese. Bake 8 to 10 minutes, or until the cheese melts and the crust is golden. Top with fresh cilantro. Serve with a simple green salad.
Mexican-Style Chicken & Penne
Michelle (MMmom)
3/4 pound penne pasta
3 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken (light or dark meat or a combo), cut into bite size pieces
Salt and pepper
1 onion, chopped
1 large garlic clove, minced
One 28-ounce can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced
2 teaspoons adobo sauce
½-3/4 cup frozen corn
1 1/3 cups grated mozzarella cheese, divided
Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain. While pasta cooks, heat 1 tablespoon olive oil in a large skillet or pot over med-high heat. Season the chicken with salt and pepper, add to the skillet and brown. Add the onion and garlic. Cook until the onion is softened and the chicken is cooked. Add the drained diced tomatoes, chipotle, adobo sauce, and corn and cook until heated. Add the penne and remaining 2 tablespoons of olive oil to the sauce. Stir to combine. Season to taste with salt and pepper. Add 1 cup of the cheese and toss. Add the remaining cheese to each serving. Serves 4.
Barley Mushroom Risotto
OP???
from Better Nutrition magazine
4 C chicken broth
2 T olive oil
1 onion, chopped
1 C pearl barley
1/2 C dry white wine
1/4 lb. chopped fresh portobello mushrooms, stems removed
2 shallots, finely chopped
2 T fresh parsley
salt and pepper to taste
1/4 C greated romano cheese
Bring broth to a boil in medium saucepan. Turn heat off, cover pan. Meanwhile, heat 1 T oil in large skillet over medium heat. Add onion, and saute about 5 minutes, or until translucent; reduce heat to medium low. Add barley, and stir to coat with oil. Add wine, and cook, stirring until wine is absorbed. Add chicken broth, 1/2 cup at a t time, stirring frequently, adding more when liquid is almost absorbed. After all broth has been added to risotto, put remaining 1 T oil in saucepan on medium high heat. Add mushrooms and shallots, and saute about 5 minutes or until soft. Stir mushroom mixture and parsley into risotto; add salt and pepper to taste. Sprinkle with cheese; serve immediately.
Amy
Tomorrow I'm going to make some Coconut Bread and for lunch, BBQ Pizza. The pizza is a great way to use up leftovers. For dinner we're having Mexican-Style Chicken and Penne. You can make this as hot as you like. Then I'm also going to make some Barley Mushroom Risotto. This recipe doesn't have rice in it. Many people assume risotto is a rice dish but risotto is actually a method of cooking. With this recipe, we will use barley and mushrooms. I hope it's good!
Coconut Bread
Brenda
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp. coconut extract
1 cup buttermilk
1 cup shredded sweetened coconut
Preheat oven to 325 deg. Grease and flour 2 loaf pans. Do not use a mixer with this recipe. Combine by hand with a spoon or spatula. Combine flour, baking powder, baking soda, and salt in a medium bowl. Mix well. Combine sugar, oil, eggs & coconut extract in a large bowl. Mix well. Add four mixture to sugar mixture alternately with buttermilk, stirring just until moist. Stir in coconut. Pour batter into prepared pans. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
Marielle’s Notes: I have tweaked the recipe a bit. I add a whole tablespoon of coconut extract instead of 2 tsp. I also doubled the amount of shredded coconut to 2 cups. I use powdered buttermilk (to which I add water) instead of the watered down stuff they sell at the grocery. Also, I've found that an additional 1/4 cup of water makes a more moist bread and doesn't negatively affect the batter. I'm a baker and found that if you want to add moisture with liquids, avoid milk and add water or sweetened fruit juices. Finally, I make a powdered sugar/water/coconut extract glaze the consistency of Elmer's glue and pour it over the whole shebang while hot out of the oven. This soaks the cake with moisture and makes quite the difference. Before the glaze sets I toss on some more coconut on top.
BBQ Pizza
Amy - amylz
Recipe courtesy Robin Miller
1 store bought pizza crust
6 tablespoons BBQ sauce
1 cup cooked BBQ pork, diced or shredded
1/2 cup frozen corn, defrosted
2 tablespoons pickled jalapeno rings
1 1/2 cups shredded Monterey jack cheese
2 tablespoons chopped fresh cilantro leaves
Preheat oven to 450 degrees F.
Roll out the pizza dough and place on a pizza pan or large baking sheet. Spread the BBQ sauce all over crust. Top with the pork, corn, jalapenos and cheese. Bake 8 to 10 minutes, or until the cheese melts and the crust is golden. Top with fresh cilantro. Serve with a simple green salad.
Mexican-Style Chicken & Penne
Michelle (MMmom)
3/4 pound penne pasta
3 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken (light or dark meat or a combo), cut into bite size pieces
Salt and pepper
1 onion, chopped
1 large garlic clove, minced
One 28-ounce can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced
2 teaspoons adobo sauce
½-3/4 cup frozen corn
1 1/3 cups grated mozzarella cheese, divided
Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain. While pasta cooks, heat 1 tablespoon olive oil in a large skillet or pot over med-high heat. Season the chicken with salt and pepper, add to the skillet and brown. Add the onion and garlic. Cook until the onion is softened and the chicken is cooked. Add the drained diced tomatoes, chipotle, adobo sauce, and corn and cook until heated. Add the penne and remaining 2 tablespoons of olive oil to the sauce. Stir to combine. Season to taste with salt and pepper. Add 1 cup of the cheese and toss. Add the remaining cheese to each serving. Serves 4.
Barley Mushroom Risotto
OP???
from Better Nutrition magazine
4 C chicken broth
2 T olive oil
1 onion, chopped
1 C pearl barley
1/2 C dry white wine
1/4 lb. chopped fresh portobello mushrooms, stems removed
2 shallots, finely chopped
2 T fresh parsley
salt and pepper to taste
1/4 C greated romano cheese
Bring broth to a boil in medium saucepan. Turn heat off, cover pan. Meanwhile, heat 1 T oil in large skillet over medium heat. Add onion, and saute about 5 minutes, or until translucent; reduce heat to medium low. Add barley, and stir to coat with oil. Add wine, and cook, stirring until wine is absorbed. Add chicken broth, 1/2 cup at a t time, stirring frequently, adding more when liquid is almost absorbed. After all broth has been added to risotto, put remaining 1 T oil in saucepan on medium high heat. Add mushrooms and shallots, and saute about 5 minutes or until soft. Stir mushroom mixture and parsley into risotto; add salt and pepper to taste. Sprinkle with cheese; serve immediately.
Amy
Tuesday, August 4, 2009
Barbecued Beef Ribs for Two, Cool Lime Pie
Hi everyone!
Tomorrow I am making ribs for dinner. This recipe is for 2 servings so be sure to adjust that for your family. I have some beef ribs that I wanted to use and this recipe looked very easy. I'm also going to make a Cool Lime Pie.
Barbecued Beef Ribs for Two
Amy – amylz
All Recipes - Servings: 2
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
1. Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
Cool Lime Pie
Amy – amylz
All Recipes - Servings: 8
1 1/4 cups crushed pretzels
1/4 cup white sugar
1/2 cup melted butter
1 (6 ounce) can frozen limeade concentrate
1 (14 ounce) can sweetened condensed milk
1 tablespoon grated lime peel
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
4 drops green food coloring (optional)
1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Crust: In a medium bowl, combine pretzels, sugar and butter. Press into a lightly greased 9 inch pie pan.
3. Bake in preheated oven for 5 minutes. Let cool completely.
4. To Make Filling: In a large bowl, combine limeade and condensed milk. Whisk in pudding mix. Allow mixture to set for 5 minutes. Stir in lime peel, then fold in whipped topping. Stir in green food coloring if desired.
5. Pour mixture into cooled pie crust. Cover and refrigerate for at least 2 hours before serving.
Amy
Tomorrow I am making ribs for dinner. This recipe is for 2 servings so be sure to adjust that for your family. I have some beef ribs that I wanted to use and this recipe looked very easy. I'm also going to make a Cool Lime Pie.
Barbecued Beef Ribs for Two
Amy – amylz
All Recipes - Servings: 2
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
1. Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
Cool Lime Pie
Amy – amylz
All Recipes - Servings: 8
1 1/4 cups crushed pretzels
1/4 cup white sugar
1/2 cup melted butter
1 (6 ounce) can frozen limeade concentrate
1 (14 ounce) can sweetened condensed milk
1 tablespoon grated lime peel
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
4 drops green food coloring (optional)
1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Crust: In a medium bowl, combine pretzels, sugar and butter. Press into a lightly greased 9 inch pie pan.
3. Bake in preheated oven for 5 minutes. Let cool completely.
4. To Make Filling: In a large bowl, combine limeade and condensed milk. Whisk in pudding mix. Allow mixture to set for 5 minutes. Stir in lime peel, then fold in whipped topping. Stir in green food coloring if desired.
5. Pour mixture into cooled pie crust. Cover and refrigerate for at least 2 hours before serving.
Amy
Monday, August 3, 2009
Chipotle Chicken Salad, Chicken Crunch
Hi everyone!
Tomorrow I am making up a batch of Chipotle Chicken Salad for lunches. I might try some with feta and some with blue cheese as I think blue cheese and spicy go good together! This is a great way to use up leftover chicken. For dinner, we're having Chicken Crunch. I think you could easily sub any cream soup you like.
Chipotle Chicken Salad
Amy – amylz
All Recipes - Servings: 6
2 1/2 cups cubed cooked chicken
1 cup mayonnaise
1/4 cup crumbled reduced-fat feta cheese
2 green onions, chopped
3 tablespoons reduced-fat sour cream
3 chipotle peppers in adobo sauce, minced
garlic salt and pepper to taste
Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined
Chicken Crunch
Amber (Dustin'sWifey) recipe from my sister
1 can cream of chicken soup
1/2 c. milk
4 skinless boneless breast halves
2 T. all purpose flour
1 1/2 c. herb seasoned stuffing, finely crushed
2 T. margarine, melted
1 tsp. dried parsley flakes
1/2 tsp. lemon juice
In shallow pan, combine 1/2 cup soup and 1/4 cup milk; set aside. On waxed paper, lightly coat chicken with flour; dip into soup mixture. On another piece of waxed paper coat chicken with stuffing. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400 degrees for 20 minutes. In 1 quart sauce pan, combine remaining soup, 1/4 cup milk, parsley, and lemon juice. Serve chicken breast and drizzle sauce on top.
Tips... I don't use wax paper because I never have it on hand but I find it easier using bowls for the flour, soup mixture, and stuffing. I also don't measure these ingredients. I just fill the bottom of the bowl. I have made the sauce with and without the parsley it just depends if I have it on hand.
Amy
Tomorrow I am making up a batch of Chipotle Chicken Salad for lunches. I might try some with feta and some with blue cheese as I think blue cheese and spicy go good together! This is a great way to use up leftover chicken. For dinner, we're having Chicken Crunch. I think you could easily sub any cream soup you like.
Chipotle Chicken Salad
Amy – amylz
All Recipes - Servings: 6
2 1/2 cups cubed cooked chicken
1 cup mayonnaise
1/4 cup crumbled reduced-fat feta cheese
2 green onions, chopped
3 tablespoons reduced-fat sour cream
3 chipotle peppers in adobo sauce, minced
garlic salt and pepper to taste
Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined
Chicken Crunch
Amber (Dustin'sWifey) recipe from my sister
1 can cream of chicken soup
1/2 c. milk
4 skinless boneless breast halves
2 T. all purpose flour
1 1/2 c. herb seasoned stuffing, finely crushed
2 T. margarine, melted
1 tsp. dried parsley flakes
1/2 tsp. lemon juice
In shallow pan, combine 1/2 cup soup and 1/4 cup milk; set aside. On waxed paper, lightly coat chicken with flour; dip into soup mixture. On another piece of waxed paper coat chicken with stuffing. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400 degrees for 20 minutes. In 1 quart sauce pan, combine remaining soup, 1/4 cup milk, parsley, and lemon juice. Serve chicken breast and drizzle sauce on top.
Tips... I don't use wax paper because I never have it on hand but I find it easier using bowls for the flour, soup mixture, and stuffing. I also don't measure these ingredients. I just fill the bottom of the bowl. I have made the sauce with and without the parsley it just depends if I have it on hand.
Amy
Sunday, August 2, 2009
Crockpot Peking Pork Chops
Hi everyone!
Tomorrow I am doing pork chops in the crockpot. These are called Peking Pork Chops because they have an Asian flair. Based on the ingredients, I would say it's going to be similar to teriyaki.
Crockpot Peking Pork Chops
Amy (Aimster)
6 pork chops about 1" thick
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1-2 cloves garlic-mashed
salt and pepper to taste
Put pork chops in crock pot- mix other stuff together and pour over chops. Cook on low 4-6 hours or until tender. Serve w/ rice, or chinese noodles. This also works with pork steaks
Amy
Tomorrow I am doing pork chops in the crockpot. These are called Peking Pork Chops because they have an Asian flair. Based on the ingredients, I would say it's going to be similar to teriyaki.
Crockpot Peking Pork Chops
Amy (Aimster)
6 pork chops about 1" thick
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1-2 cloves garlic-mashed
salt and pepper to taste
Put pork chops in crock pot- mix other stuff together and pour over chops. Cook on low 4-6 hours or until tender. Serve w/ rice, or chinese noodles. This also works with pork steaks
Amy
Saturday, August 1, 2009
Bran Muffins, Barbecued Beef over Slaw, Chicken and Smoked Sausage Gumbo
Hi everyone!
Tomorrow I'm baking some bran muffins. For lunch we're having Barbecued Beef over Slaw and for dinner I'm making some Chicken and Sausage Gumbo.
Bran Muffins
OP???
2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 eggs
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
Mix cereal and boiling water together in a metal bowl, and allow to cool. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir. When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
Barbecued Beef over Slaw
(Serves 2)
Amylz – WW website
1/4 cup taco sauce (mild-variety)
1/4 cup ketchup
1/4 tsp garlic powder
8 oz cooked beef flank steak (cut into thin strips)
2 cup shredded red cabbage (or green cabbage)
1 1/2 Tbsp fat-free mayonnaise
1/4 tsp fresh lemon juice (or less to taste)
Combine taco sauce, ketchup and garlic powder in small saucepan; simmer for 1 minute to blend flavors. Add beef to saucepan and simmer to heat through, about 1 to 2 minutes. Meanwhile, combine cabbage, mayonnaise and lemon juice in a small bowl. Serve beef mixture over slaw. (WEEKLY POINTS ALLOWANCE OPTION: Serve the beef and slaw on a mixed-grain hamburger roll for 2 POINTS values.)
Chicken and Smoked Sausage Gumbo
Amy - amylz
Recipe courtesy of Gourmet Magazine
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as Andouille or Kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.
Remove the bay leaves and serve in deep bowls.
Amy
Tomorrow I'm baking some bran muffins. For lunch we're having Barbecued Beef over Slaw and for dinner I'm making some Chicken and Sausage Gumbo.
Bran Muffins
OP???
2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 eggs
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
Mix cereal and boiling water together in a metal bowl, and allow to cool. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir. When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
Barbecued Beef over Slaw
(Serves 2)
Amylz – WW website
1/4 cup taco sauce (mild-variety)
1/4 cup ketchup
1/4 tsp garlic powder
8 oz cooked beef flank steak (cut into thin strips)
2 cup shredded red cabbage (or green cabbage)
1 1/2 Tbsp fat-free mayonnaise
1/4 tsp fresh lemon juice (or less to taste)
Combine taco sauce, ketchup and garlic powder in small saucepan; simmer for 1 minute to blend flavors. Add beef to saucepan and simmer to heat through, about 1 to 2 minutes. Meanwhile, combine cabbage, mayonnaise and lemon juice in a small bowl. Serve beef mixture over slaw. (WEEKLY POINTS ALLOWANCE OPTION: Serve the beef and slaw on a mixed-grain hamburger roll for 2 POINTS values.)
Chicken and Smoked Sausage Gumbo
Amy - amylz
Recipe courtesy of Gourmet Magazine
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as Andouille or Kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.
Remove the bay leaves and serve in deep bowls.
Amy
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