Hi everyone!
Tomorrow is my birthday so I'm not cooking. I thought I would give you a recipe that looks super good to me but my family would never even try!
Cranberry Pear Salad
The Bad Witch/Simple and Delicious
9 cups torn red leaf lettuce
1 medium pear, chopped
1 small red onion, halved and sliced
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
DRESSING:
1/2 cup canola oil
1/4 cup sugar
1/4 cup red wine vinegar
1/2 teaspoon poppy seeds
1/8 teaspoon Worcestershire sauce
In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat. Yield: 13 servings.
Amy
Wednesday, September 30, 2009
Tuesday, September 29, 2009
Funky Fried Chicken, Apple and Sausage Stuffing
Hi everyone!
Tomorrow we are having Funky Fried Chicken and Apple and Sausage Stuffing. The fried chicken is pretty basic. You can use any pieces of chicken your family likes. If you use boneless chicken, you will need to reduce the cooking time. The stuffing is a pretty basic stuffing.
Funky Fried Chicken
Amy - amylz
Recipe courtesy Aaron McCargo, Jr.
Canola oil, for frying
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons kosher salt, plus additional for seasoning
2 tablespoons freshly ground black pepper
1 tablespoon cayenne
1 tablespoon paprika
2 (3 1/2-pound) whole chickens, cut into 10 pieces each and trimmed of fat
4 cups all-purpose flour
In a large skillet, add canola oil over medium heat. In a small bowl, mix together all spices. Use 1/2 of mix to season chicken. Let seasoned chicken sit at room temperature for 15 minutes. In a large bowl, add flour and remaining seasoning mix. Toss chicken with seasoned flour and add to hot oil, 1 piece at a time. Cover pan with foil. Remove foil after 8 to 10 minutes and flip chicken. Cook until the chicken is golden brown. Remove from fryer to a paper towel-lined sheet tray. Season with salt, if desired, and serve.
Apple and Sausage Stuffing
(mommy of 3 DD’s)
Prep Time: 15 min
Cook time: 90 min
1lb. Bob Evans Farms Original Recipe or Sage Sausage Roll
4 large apples, such as Red Delicious, McIntosh or Granny Smith
8 cups dried, toasted fresh or prepared seasoned bread cubes
1 small minced onion (optional)
½ cup chopped celery
½ cup milk
2 tsp.
Canned chicken broth (optional)
Preheat oven to 350F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Place sausage and drippings in large bowl. Core, peel and chop apples into ½" pieces. Add apples and all remaining ingredients except broth to sausage mixture; blended thoroughly. Bake loosely stuffed in bird or place stuffing in greased 13" x 9" baking dish. Add turkey drippings and/or broth to adjust moistness and bake 30-45 minutes. Leftover stuffing should be removed from bird and stored in the refrigerator separately. Reheat thoroughly before serving.Makes 10 side dish servings, enough for a 12 to 15 lb. turkey
Amy
Tomorrow we are having Funky Fried Chicken and Apple and Sausage Stuffing. The fried chicken is pretty basic. You can use any pieces of chicken your family likes. If you use boneless chicken, you will need to reduce the cooking time. The stuffing is a pretty basic stuffing.
Funky Fried Chicken
Amy - amylz
Recipe courtesy Aaron McCargo, Jr.
Canola oil, for frying
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons kosher salt, plus additional for seasoning
2 tablespoons freshly ground black pepper
1 tablespoon cayenne
1 tablespoon paprika
2 (3 1/2-pound) whole chickens, cut into 10 pieces each and trimmed of fat
4 cups all-purpose flour
In a large skillet, add canola oil over medium heat. In a small bowl, mix together all spices. Use 1/2 of mix to season chicken. Let seasoned chicken sit at room temperature for 15 minutes. In a large bowl, add flour and remaining seasoning mix. Toss chicken with seasoned flour and add to hot oil, 1 piece at a time. Cover pan with foil. Remove foil after 8 to 10 minutes and flip chicken. Cook until the chicken is golden brown. Remove from fryer to a paper towel-lined sheet tray. Season with salt, if desired, and serve.
Apple and Sausage Stuffing
(mommy of 3 DD’s)
Prep Time: 15 min
Cook time: 90 min
1lb. Bob Evans Farms Original Recipe or Sage Sausage Roll
4 large apples, such as Red Delicious, McIntosh or Granny Smith
8 cups dried, toasted fresh or prepared seasoned bread cubes
1 small minced onion (optional)
½ cup chopped celery
½ cup milk
2 tsp.
Canned chicken broth (optional)
Preheat oven to 350F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Place sausage and drippings in large bowl. Core, peel and chop apples into ½" pieces. Add apples and all remaining ingredients except broth to sausage mixture; blended thoroughly. Bake loosely stuffed in bird or place stuffing in greased 13" x 9" baking dish. Add turkey drippings and/or broth to adjust moistness and bake 30-45 minutes. Leftover stuffing should be removed from bird and stored in the refrigerator separately. Reheat thoroughly before serving.Makes 10 side dish servings, enough for a 12 to 15 lb. turkey
Amy
Monday, September 28, 2009
Cowboy Hash and Eggs, Texas Toast and Salsa
Hi everyone!
Tomorrow we are having breakfast for dinner. This is one of Rachael Ray's crazy creations but I think it should be good.
Cowboy Hash and Eggs, Texas Toast and Salsa
Amy – amylz
Rachael Ray Serves 4
12 medium size mushrooms, quartered
1 green bell pepper, seeded and diced
1/2 medium red onion, chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon, chopped
2 tablespoons extra virgin olive oil (EVOO)
2 teaspoons grill seasoning, such as McCormick brand Montreal Steak Seasoning, or coarse salt and pepper
Hot sauce, such as Tabasco brand, to your taste
2 cup shredded sharp cheddar, pepper Jack or smoked Cheddar cheese (8 ounces)
3 tablespoons butter, divided
4 extra-large eggs
4 thick-cut slices bread, 1-1 1/2 inches thick, white, wheat or crusty farmhouse style
1 clove garlic, cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce
Chopped fresh cilantro leaves, for garnish
Salsa
Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave five minutes. Remove potatoes from microwave oven and cool for five minutes. While potatoes are working, add chopped bacon to a large skillet over medium-high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat. Pre-heat broiler to high. Pre-heat a nonstick griddle pan for frying eggs over medium heat. Chop or wedge potatoes. Add EVOO to the bacon skillet, which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, two minutes on each side. Use this time to chop your salsa ingredients. Put salsa in a small bowl and season with salt. Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or two, then add peppers, onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3-5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat. Add 1/2 tablespoon butter to pre-heated griddle pan. Crack extra-large eggs onto griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like! Place thick-cut bread under broiler and toast six inches from heat on both sides. Place two tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds. Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler. Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to complement either menu item.
Amy
Tomorrow we are having breakfast for dinner. This is one of Rachael Ray's crazy creations but I think it should be good.
Cowboy Hash and Eggs, Texas Toast and Salsa
Amy – amylz
Rachael Ray Serves 4
12 medium size mushrooms, quartered
1 green bell pepper, seeded and diced
1/2 medium red onion, chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon, chopped
2 tablespoons extra virgin olive oil (EVOO)
2 teaspoons grill seasoning, such as McCormick brand Montreal Steak Seasoning, or coarse salt and pepper
Hot sauce, such as Tabasco brand, to your taste
2 cup shredded sharp cheddar, pepper Jack or smoked Cheddar cheese (8 ounces)
3 tablespoons butter, divided
4 extra-large eggs
4 thick-cut slices bread, 1-1 1/2 inches thick, white, wheat or crusty farmhouse style
1 clove garlic, cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce
Chopped fresh cilantro leaves, for garnish
Salsa
Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave five minutes. Remove potatoes from microwave oven and cool for five minutes. While potatoes are working, add chopped bacon to a large skillet over medium-high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat. Pre-heat broiler to high. Pre-heat a nonstick griddle pan for frying eggs over medium heat. Chop or wedge potatoes. Add EVOO to the bacon skillet, which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, two minutes on each side. Use this time to chop your salsa ingredients. Put salsa in a small bowl and season with salt. Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or two, then add peppers, onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3-5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat. Add 1/2 tablespoon butter to pre-heated griddle pan. Crack extra-large eggs onto griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like! Place thick-cut bread under broiler and toast six inches from heat on both sides. Place two tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds. Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler. Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to complement either menu item.
Amy
Cheddar Ale Soup, Garlic Soup, Italian Grilled Cheese Sandwiches, PEDERNALES RIVER CHILI
Hi everyone!
This week for lunch I am making Cheddar Ale Soup, Garlic Soup a chili and grilled cheese sandwiches. With the weather changing, I'm totally in a soup mood. These are perfect to make up for lunches and eat all week. I can't wait to try them!
Cheddar Ale Soup
CTurtle
1/4 cup butter
1/2 cup onion, minced
1/3 cup grated carrots
1/4 cup all purpose flour
1/2 teaspoon mustard powder
1/2 teaspoon paprika
8 oz. extra sharp cheddar cheese, grated
4 c. chicken stock
1 cup half and half
12 oz. Boddington's ale (or any other comparable ale...do not substitute "beer" or the like...ale lends the soup it's unique flavor)
Melt butter in large saucepan. Add onion and carrot, cover and cook over low heat about 5 minutes. Blend in flour, mustard powder, and paprika. Stir in cheese and about 1/3 of the chicken stock until cheese is melted. Add remaining stock, half and half, and ale; simmer 30 minutes (do not boil!!!!), stirring ccasionally. I use an immersion blender to grind down the chunky bits for a smooth finish.
Garlic Soup
Michelle (MMmom), from The Border Cookbook
3 whole heads of garlic
2 tbsp vegetable oil
1 medium onion, sliced thin
8 cups chicken stock
1-2 dried or canned chipotle peppers (2 was very spicy)
½ tsp salt, or to taste
½ tsp cumin seeds, toasted and ground (I used ground cumin)
juice of ½ to 1 lime (don't skip this-it really adds something)
flour tortillas cut into small squares (optional)
Preheat oven to 400. Coat the garlic heads with a thin film of oil. Place them in a shallow pan and bake until very soft, for about 45 minutes. When the garlic is cool enough to handle, peel all the cloves and reserve them. Pour 1 tablespoon of the oil into a large saucepan or Dutch oven and warm over medium heat. Add the onion to the oil and saute until softened and lightly colored. Transfer the mixture to a blander and add the reserved garlic. Puree, adding a little stock if necessary, to blend the mixture. Add the remaining oil to the saucepen and warm over medium-high. Pour in the blender mixture, being careful of any splatters. Saute until it just begins to dry out and color. Add the rest of the stock, chipotle, salt, and cumin, and reduce the heat to medium. Simmer for 25-30 minutes, remove from the heat, and add the lime juice. If desired, add cut up flour tortillas to individual bowls.
Note: one regional variation is to add half and half or evaporated milk to the soup before simmering. I thought this took the soup from being brothy to being more substantial.
Italian Grilled Cheese Sandwiches
Amy - amylz
Yields: 6 servings
1/4 cup unsalted butter
1/8 teaspoon garlic powder (optional)
12 slices white bread 1 teaspoon dried oregano
1 (8 ounce) package shredded mozzarella cheese
1 (24 ounce) jar vodka marinara sauce
1. Preheat your oven's broiler.
2. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
3. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
4. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.
PEDERNALES RIVER CHILI
Amy - amylz
(Pronounced Pur-DIN-alice; the recipe of Pres. Lyndon B. Johnson)
4 lbs. chili-grind lean beef
1 large chopped onion
2 cloves garlic, minced
1 tsp. oregano
1 tsp. ground cumin
6 tsp. chili powder
2 (16 oz.) cans tomatoes
salt to taste
2 cups hot water
Brown meat with onion and garlic until meat is gray. Add rest of ingredients. Bring to a boil, lower heat and simmer for an hour with the cover on the skillet or pot. Skim off grease. Serves 12.
Amy
This week for lunch I am making Cheddar Ale Soup, Garlic Soup a chili and grilled cheese sandwiches. With the weather changing, I'm totally in a soup mood. These are perfect to make up for lunches and eat all week. I can't wait to try them!
Cheddar Ale Soup
CTurtle
1/4 cup butter
1/2 cup onion, minced
1/3 cup grated carrots
1/4 cup all purpose flour
1/2 teaspoon mustard powder
1/2 teaspoon paprika
8 oz. extra sharp cheddar cheese, grated
4 c. chicken stock
1 cup half and half
12 oz. Boddington's ale (or any other comparable ale...do not substitute "beer" or the like...ale lends the soup it's unique flavor)
Melt butter in large saucepan. Add onion and carrot, cover and cook over low heat about 5 minutes. Blend in flour, mustard powder, and paprika. Stir in cheese and about 1/3 of the chicken stock until cheese is melted. Add remaining stock, half and half, and ale; simmer 30 minutes (do not boil!!!!), stirring ccasionally. I use an immersion blender to grind down the chunky bits for a smooth finish.
Garlic Soup
Michelle (MMmom), from The Border Cookbook
3 whole heads of garlic
2 tbsp vegetable oil
1 medium onion, sliced thin
8 cups chicken stock
1-2 dried or canned chipotle peppers (2 was very spicy)
½ tsp salt, or to taste
½ tsp cumin seeds, toasted and ground (I used ground cumin)
juice of ½ to 1 lime (don't skip this-it really adds something)
flour tortillas cut into small squares (optional)
Preheat oven to 400. Coat the garlic heads with a thin film of oil. Place them in a shallow pan and bake until very soft, for about 45 minutes. When the garlic is cool enough to handle, peel all the cloves and reserve them. Pour 1 tablespoon of the oil into a large saucepan or Dutch oven and warm over medium heat. Add the onion to the oil and saute until softened and lightly colored. Transfer the mixture to a blander and add the reserved garlic. Puree, adding a little stock if necessary, to blend the mixture. Add the remaining oil to the saucepen and warm over medium-high. Pour in the blender mixture, being careful of any splatters. Saute until it just begins to dry out and color. Add the rest of the stock, chipotle, salt, and cumin, and reduce the heat to medium. Simmer for 25-30 minutes, remove from the heat, and add the lime juice. If desired, add cut up flour tortillas to individual bowls.
Note: one regional variation is to add half and half or evaporated milk to the soup before simmering. I thought this took the soup from being brothy to being more substantial.
Italian Grilled Cheese Sandwiches
Amy - amylz
Yields: 6 servings
1/4 cup unsalted butter
1/8 teaspoon garlic powder (optional)
12 slices white bread 1 teaspoon dried oregano
1 (8 ounce) package shredded mozzarella cheese
1 (24 ounce) jar vodka marinara sauce
1. Preheat your oven's broiler.
2. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
3. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
4. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.
PEDERNALES RIVER CHILI
Amy - amylz
(Pronounced Pur-DIN-alice; the recipe of Pres. Lyndon B. Johnson)
4 lbs. chili-grind lean beef
1 large chopped onion
2 cloves garlic, minced
1 tsp. oregano
1 tsp. ground cumin
6 tsp. chili powder
2 (16 oz.) cans tomatoes
salt to taste
2 cups hot water
Brown meat with onion and garlic until meat is gray. Add rest of ingredients. Bring to a boil, lower heat and simmer for an hour with the cover on the skillet or pot. Skim off grease. Serves 12.
Amy
Sunday, September 27, 2009
Basalmic Vinegar Chicken, Hot Cheddar-Garlic Rolls
Hi everyone!
Tomorrow we are having chicken and rolls. I'm in a super hurry so don't have much time to say anything about this. It looks simple enough. I hope it's good!
Basalmic Vinegar Chicken
Julia
2 skinless, boneless chicken breasts (2 to 4)
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cloves garlic-minced
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
salt and pepper to taste
Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. An easy method to use for coating is to put flour, salt & pepper mixture into a Ziploc bag; then add chicken, shake and remove B like shake & bake. Heat olive oil in a skillet over medium/high heat and sauté the chicken until it is nicely browned on each side (about 2-3 minutes per side). Reduce heat to low. Add the garlic to skillet and sauté for 1 minute. Add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 5 minutes. Discard the bay leaf. Pour sauce over the chicken and serve. Balsamic Vinegar: Italian vinegar made from Trebbiano grape juice. Balsamic vinegar gets its dark color and sweetness from aging in wooden barrels for several years. All vinegar (once it has been opened) should be stored in a cool, dark place for up to 6 months.
Hot Cheddar-Garlic Rolls
Michelle (MMmom)
3/4 cup flat-leaf parsley
2 small garlic cloves
4 tablespoons unsalted butter, softened
Salt and freshly ground pepper
Six 6-inch ciabatta rolls, split
1/2 pound sharp cheddar cheese, shredded (2 cups)
Preheat the oven to 375°. Put the parsley and garlic in a mini food processor and pulse until finely chopped. Add the butter and pulse until blended. Season with salt and pepper. Spread the butter on the cut sides of the rolls and top with the cheese. Arrange the rolls on a large baking sheet and bake for about 6 minutes, until the bread is toasted and the cheese is melted. Serve immediately. Serves 6; 1 roll each.
Amy
Tomorrow we are having chicken and rolls. I'm in a super hurry so don't have much time to say anything about this. It looks simple enough. I hope it's good!
Basalmic Vinegar Chicken
Julia
2 skinless, boneless chicken breasts (2 to 4)
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cloves garlic-minced
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
salt and pepper to taste
Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. An easy method to use for coating is to put flour, salt & pepper mixture into a Ziploc bag; then add chicken, shake and remove B like shake & bake. Heat olive oil in a skillet over medium/high heat and sauté the chicken until it is nicely browned on each side (about 2-3 minutes per side). Reduce heat to low. Add the garlic to skillet and sauté for 1 minute. Add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 5 minutes. Discard the bay leaf. Pour sauce over the chicken and serve. Balsamic Vinegar: Italian vinegar made from Trebbiano grape juice. Balsamic vinegar gets its dark color and sweetness from aging in wooden barrels for several years. All vinegar (once it has been opened) should be stored in a cool, dark place for up to 6 months.
Hot Cheddar-Garlic Rolls
Michelle (MMmom)
3/4 cup flat-leaf parsley
2 small garlic cloves
4 tablespoons unsalted butter, softened
Salt and freshly ground pepper
Six 6-inch ciabatta rolls, split
1/2 pound sharp cheddar cheese, shredded (2 cups)
Preheat the oven to 375°. Put the parsley and garlic in a mini food processor and pulse until finely chopped. Add the butter and pulse until blended. Season with salt and pepper. Spread the butter on the cut sides of the rolls and top with the cheese. Arrange the rolls on a large baking sheet and bake for about 6 minutes, until the bread is toasted and the cheese is melted. Serve immediately. Serves 6; 1 roll each.
Amy
Applesauce Banana Bread, Applesauce Bread
Hi everyone!
This week I'm going with two different applesauce inspired breads. The first is an Applesauce Banana Bread and the second is just Applesauce Bread.
Applesauce Banana Bread
Katie (Katiedid) from Recipezaar
4 bananas, ripe (I used about 5 medium)
1 c sugar (I used 3/4 c)
1/2 c applesauce
1 tsp vanilla
2 eggs
1 tsp baking soda
1 T baking powder
1 tsp salt
2 c flour (1 c all-purpose & 1 c whole-wheat)
Preheat oven to 350 F. Place bananas in large bowl and mash with electric mixer. Stir in sugar and let stand 15 minutes. Add applesauce, eggs and vanilla and beat well. Combine dry ingredients, add to banana mixture and mix well. Pour into greased 9x5 loaf pan. Bake for 45 minutes or until wooden toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes before removing from pan, cool on wire rack.
Katie's Notes: Delicious bread, even better the day after making. Very moist. Try making in smaller pans or not filling the pan so full next time.
Applesauce Bread
Amy - amylz
Recipe courtesy Paula Deen
1/2 cup (1 stick) unsalted butter, softened
1/4 cup dark brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1 cup applesauce
2 large eggs
1 cup raisins
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Grease and flour an 8 by 4 by 3-inch loaf pan. Cream the butter and brown sugar. Add the remaining ingredients except the raisins and nuts. Mix well until blended. Stir in the raisins and nuts. Pour into the loaf pan. Bake for 60 to 65 minutes.
Amy
This week I'm going with two different applesauce inspired breads. The first is an Applesauce Banana Bread and the second is just Applesauce Bread.
Applesauce Banana Bread
Katie (Katiedid) from Recipezaar
4 bananas, ripe (I used about 5 medium)
1 c sugar (I used 3/4 c)
1/2 c applesauce
1 tsp vanilla
2 eggs
1 tsp baking soda
1 T baking powder
1 tsp salt
2 c flour (1 c all-purpose & 1 c whole-wheat)
Preheat oven to 350 F. Place bananas in large bowl and mash with electric mixer. Stir in sugar and let stand 15 minutes. Add applesauce, eggs and vanilla and beat well. Combine dry ingredients, add to banana mixture and mix well. Pour into greased 9x5 loaf pan. Bake for 45 minutes or until wooden toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes before removing from pan, cool on wire rack.
Katie's Notes: Delicious bread, even better the day after making. Very moist. Try making in smaller pans or not filling the pan so full next time.
Applesauce Bread
Amy - amylz
Recipe courtesy Paula Deen
1/2 cup (1 stick) unsalted butter, softened
1/4 cup dark brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1 cup applesauce
2 large eggs
1 cup raisins
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Grease and flour an 8 by 4 by 3-inch loaf pan. Cream the butter and brown sugar. Add the remaining ingredients except the raisins and nuts. Mix well until blended. Stir in the raisins and nuts. Pour into the loaf pan. Bake for 60 to 65 minutes.
Amy
Saturday, September 26, 2009
Whole Wheat Blueberry Pancakes
Hi everyone!
Tomorrow we are having Whole Wheat Blueberry Pancakes for dinner. My flight gets in tomorrow afternoon and I thought breakfast for dinner was a good choice in case I'm too tired to cook. Men can always pull off breakfast.
Whole Wheat Blueberry Pancakes
OP??? (from allrecipes.com)
Original recipe yield: 10 pancakes
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary (we used soy milk)
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries (we used frozen and more than 1/2 cup)
Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown. Note: You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.
Amy
Tomorrow we are having Whole Wheat Blueberry Pancakes for dinner. My flight gets in tomorrow afternoon and I thought breakfast for dinner was a good choice in case I'm too tired to cook. Men can always pull off breakfast.
Whole Wheat Blueberry Pancakes
OP??? (from allrecipes.com)
Original recipe yield: 10 pancakes
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary (we used soy milk)
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries (we used frozen and more than 1/2 cup)
Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown. Note: You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.
Amy
Friday, September 25, 2009
Sesame Chicken, BLT Egg Bake
Hi everyone!
Tomorrow is my last night in Nashville and I'll be back home and cooking soon. Today I'm leaving you with a recipe for Sesame Chicken. I know Cyndy reads my blog so I thought it was appropriate to use one of her recipes. She said it was really good. The 2nd recipe is for BLT Egg Bake which is also from Cyndy. I was thinking that would be great for something like a Mops meeting.
Sesame Chicken
Cyndy (MyPB&Jelly) from Whatsonmymenu.blogspot
3 chicken breasts
1/4 c flour
2 T peanut or sesame oil
salt and pepper
1/3 c soy sauce
1/3 c sugar
1/3 c green onions chopped
(I toasted my sesame seeds in the pan first...no oil, just with heat) Cut chicken into pieces and add flour and salt and pepper in a bag to coat. Brown in of oil. Mix the soy sauce, sugar and green onions and pour the mixture over the chicken. Cover and cook until the chicken is cooked through. Top with sesame seeds and serve over steamed rice.
BLT Egg Bake
Cyndy (MyPB&Jelly) ToH
1/4 cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and crumbled
4 eggs
1 medium tomato, halved and sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/2 cup shredded cheddar cheese
2 green onions, thinly sliced
Shredded lettuce
Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
In a large skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tomato. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 325° for 10 minutes. Cut in squares; serve with lettuce. Yield: 4 servings.
Amy
Tomorrow is my last night in Nashville and I'll be back home and cooking soon. Today I'm leaving you with a recipe for Sesame Chicken. I know Cyndy reads my blog so I thought it was appropriate to use one of her recipes. She said it was really good. The 2nd recipe is for BLT Egg Bake which is also from Cyndy. I was thinking that would be great for something like a Mops meeting.
Sesame Chicken
Cyndy (MyPB&Jelly) from Whatsonmymenu.blogspot
3 chicken breasts
1/4 c flour
2 T peanut or sesame oil
salt and pepper
1/3 c soy sauce
1/3 c sugar
1/3 c green onions chopped
(I toasted my sesame seeds in the pan first...no oil, just with heat) Cut chicken into pieces and add flour and salt and pepper in a bag to coat. Brown in of oil. Mix the soy sauce, sugar and green onions and pour the mixture over the chicken. Cover and cook until the chicken is cooked through. Top with sesame seeds and serve over steamed rice.
BLT Egg Bake
Cyndy (MyPB&Jelly) ToH
1/4 cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and crumbled
4 eggs
1 medium tomato, halved and sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/2 cup shredded cheddar cheese
2 green onions, thinly sliced
Shredded lettuce
Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
In a large skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tomato. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 325° for 10 minutes. Cut in squares; serve with lettuce. Yield: 4 servings.
Amy
Thursday, September 24, 2009
Mexican Lasagna, Grilled Cider Sweet Potatoes
Hi everyone!
I'm still in Nashville. I have a great recipe for you today though. It's for Mexican Lasagna. My family would never eat this but I'm dying for someone to try it because it looks so good. Those who have tried it say they love it. The 2nd recipe is for Grilled Cider Sweet Potatoes. They say sweet potatoes are so good for you so I thought I'd give you another way to prepare them.
Mexican Lasagna
TheBad Witch/S&D
1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon canola oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican cheese blend
In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro. Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 10-12 servings.
Grilled Cider Sweet Potatoes
Michelle (MMmom), adapted from Family Circle Healthy Home-Style Cooking
6 small sweet potatoes, scrubbed and pierced with a fork (leave skins on)
1/4 cup chopped pecans
1/4 cup plus 2 Tbsp packed light brown sugar
2 1/2-3 Tbsp cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cloves (or allspice)
1 Tbsp butter
Place potatoes on paper towels in the microwave. Microwave on high for 8-10 minutes, until partially cooked, but still with firmness. Turn halfway through cooking. Cool slightly before handling. Cut lengthwise into wedges (quarter each potato). Meanwhile, make the sauce by combining the remaining ingredients in a saucepan. Heat until sugar is melted. Don't boil or you'll lose the cider vinegar flavor. Brush the sauce over the cut sides of the potatoes, omitting the nuts. Place cut side down on a preheated grill; grill for about 5 minutes. Repeat with second cut side. Turn wedges skin side down, brush with more sauce, again omitting nuts. Grill for about 5 more minutes. Serve by spooning remaining sauce mixture over potatoes. 8 servings
Michelle's notes: I'd prefer to have more sauce for spooning over the potatoes and less for brushing. I think this roasting the potatoes rather than grilling would work too.
Amy
I'm still in Nashville. I have a great recipe for you today though. It's for Mexican Lasagna. My family would never eat this but I'm dying for someone to try it because it looks so good. Those who have tried it say they love it. The 2nd recipe is for Grilled Cider Sweet Potatoes. They say sweet potatoes are so good for you so I thought I'd give you another way to prepare them.
Mexican Lasagna
TheBad Witch/S&D
1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon canola oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican cheese blend
In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro. Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 10-12 servings.
Grilled Cider Sweet Potatoes
Michelle (MMmom), adapted from Family Circle Healthy Home-Style Cooking
6 small sweet potatoes, scrubbed and pierced with a fork (leave skins on)
1/4 cup chopped pecans
1/4 cup plus 2 Tbsp packed light brown sugar
2 1/2-3 Tbsp cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cloves (or allspice)
1 Tbsp butter
Place potatoes on paper towels in the microwave. Microwave on high for 8-10 minutes, until partially cooked, but still with firmness. Turn halfway through cooking. Cool slightly before handling. Cut lengthwise into wedges (quarter each potato). Meanwhile, make the sauce by combining the remaining ingredients in a saucepan. Heat until sugar is melted. Don't boil or you'll lose the cider vinegar flavor. Brush the sauce over the cut sides of the potatoes, omitting the nuts. Place cut side down on a preheated grill; grill for about 5 minutes. Repeat with second cut side. Turn wedges skin side down, brush with more sauce, again omitting nuts. Grill for about 5 more minutes. Serve by spooning remaining sauce mixture over potatoes. 8 servings
Michelle's notes: I'd prefer to have more sauce for spooning over the potatoes and less for brushing. I think this roasting the potatoes rather than grilling would work too.
Amy
Wednesday, September 23, 2009
Bigtime Banana Bread, Oven Dried Tomatoes
Hi everyone!
I'm attending the Mops Convention in Nashville so not cooking. The first recipe I've got for you today is Bigtime Banana Bread. It's just another banana bread recipe that I thought some of you may want to try. The second recipe is for Oven Dried Tomatoes. It's a great way to use up all those cherry tomatoes in your garden.
Bigtime Banana Bread
Bren
1 stick plus 2 T. butter, softened
1 cup sugar
1 cup brown sugar
6 eggs
2 tsp. vanilla extract
3 cups mashed, very ripe bananas (about 6-7 mashed by hand with a fork)
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 cup sour cream or heavy cream
Preheat oven to 350 degrees, and spray bottoms ONLY of 2 loaf pans with non-stick cooking spray. Beat butter in Large mixing bowl with mixer set at medium speed until light & fluffy. Add both sugars and beat well. Add eggs and vanilla; beat until well blended. Add mashed bananas and beat on high for about 30 seconds. In a medium bowl, combine flour, baking soda, salt, & baking powder; mix until combined well. Add flour mixture to butter mixture alternately with cream. Pour batter evenly between the 2 loaf pans. Bake until browned and toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for at least 10 minutes. Remove from pan & cool completely. Slice & Serve.
Bren’s Notes: This recipe will make between 4-6 mini loaves depending on the size of your pans and how much batter you place in each pan. I have rather large mini loaf pans and I get 4 well-rounded loaves. It will make between 24-30 muffins depending on how much batter you put in the cups, it will make a ton of mini muffins for quick-grab snacks for the kids. The banana bread recipe can be easily divided to half the recipe, as well. Like right now, I have 3 large bananas that have been abandoned and left for dead in my fruit basket. I'm halving the recipe to make 1 mini loaf and some mini muffins for my 3 yo. To make a combination of sizes works great!
Shannon’s Notes: to prevent DARK browning (I hate that) ... you could bake it for the first 40 minutes and then cover it loosely with tin foil and bake the last 20 or so minutes with that on it and it won't brown as much.
Oven Dried Tomatoes
Rachel~ burns_toast
Lots of cherry or small tomatoes
Half and seed tomatoes. Place on lightly oiled cookie sheet. Spread out tomatoes, lightly sprinkle with basil and garlic if desired. Place in 200 degree oven until dry and shriveled. It may take 2 hours, it may take all day.
Rachel's notes~ When the tomatoes were done I put in an old jar with more fresh minced garlic and topped with olive oil.
Amy
I'm attending the Mops Convention in Nashville so not cooking. The first recipe I've got for you today is Bigtime Banana Bread. It's just another banana bread recipe that I thought some of you may want to try. The second recipe is for Oven Dried Tomatoes. It's a great way to use up all those cherry tomatoes in your garden.
Bigtime Banana Bread
Bren
1 stick plus 2 T. butter, softened
1 cup sugar
1 cup brown sugar
6 eggs
2 tsp. vanilla extract
3 cups mashed, very ripe bananas (about 6-7 mashed by hand with a fork)
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 cup sour cream or heavy cream
Preheat oven to 350 degrees, and spray bottoms ONLY of 2 loaf pans with non-stick cooking spray. Beat butter in Large mixing bowl with mixer set at medium speed until light & fluffy. Add both sugars and beat well. Add eggs and vanilla; beat until well blended. Add mashed bananas and beat on high for about 30 seconds. In a medium bowl, combine flour, baking soda, salt, & baking powder; mix until combined well. Add flour mixture to butter mixture alternately with cream. Pour batter evenly between the 2 loaf pans. Bake until browned and toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for at least 10 minutes. Remove from pan & cool completely. Slice & Serve.
Bren’s Notes: This recipe will make between 4-6 mini loaves depending on the size of your pans and how much batter you place in each pan. I have rather large mini loaf pans and I get 4 well-rounded loaves. It will make between 24-30 muffins depending on how much batter you put in the cups, it will make a ton of mini muffins for quick-grab snacks for the kids. The banana bread recipe can be easily divided to half the recipe, as well. Like right now, I have 3 large bananas that have been abandoned and left for dead in my fruit basket. I'm halving the recipe to make 1 mini loaf and some mini muffins for my 3 yo. To make a combination of sizes works great!
Shannon’s Notes: to prevent DARK browning (I hate that) ... you could bake it for the first 40 minutes and then cover it loosely with tin foil and bake the last 20 or so minutes with that on it and it won't brown as much.
Oven Dried Tomatoes
Rachel~ burns_toast
Lots of cherry or small tomatoes
Half and seed tomatoes. Place on lightly oiled cookie sheet. Spread out tomatoes, lightly sprinkle with basil and garlic if desired. Place in 200 degree oven until dry and shriveled. It may take 2 hours, it may take all day.
Rachel's notes~ When the tomatoes were done I put in an old jar with more fresh minced garlic and topped with olive oil.
Amy
Tuesday, September 22, 2009
Tahini-free Hummus, BAKED SALMON FILLETS
Hi everyone!
I am heading to Nashville tomorrow so my men are on their own. John is taking 3 days off from work to play Mr. Mom. He informed me that they wanted to make pork chops with cream of mushroom soup, spaghetti noodles with Prego, burgers and Boboli pizzas while I was away so I bought them their groceries and I'm sure they'll do fine. So, that means I can leave you all with some different recipes to try. The first is for Tahini-free Hummus. A lot of my hummus loving friends complain that tahini is so expensive but it really is a key ingredient in good hummus. Someone in our cooking group found this recipe and they all really like it. I'll admit, I'm not a big hummus fan but if you are, give this a try and let us know what you think. The next recipe is for Baked Salmon Fillets. This like a super simple recipe that should turn out perfect. I might have to try this one when I get home.
Tahini-free Hummus
(Astrid, posted on Lunches Fit for a Kid)
1 can chickpeas, drained with liquid reserved
1 Tbsp lemon juice
1 Tbsp cumin
1 Tbsp olive oil
1 Tbsp garlic powder
Combine chickpeas, lemon juice, cumin, olive oil, and garlic powder in food processor or blender (I used the small bowl of my food processor). Mix until combined. While blending, drizzle in liquid until the mixture is thick but spreadable, and continue blending until smooth. Store in the refrigerator.
BAKED SALMON FILLETS
teamgulley via cooks.com
2 tbsp. lemon juice
1/4 c. packed brown sugar
4 Market Day salmon fillets
1 tbsp. butter, melted
4 thin slices lemon
8 tsp. brown sugar
Heat oven to 375 degrees. Pour lemon juice into ungreased rectangular baking dish, 11" x 7 1/2" x 2"; sprinkle with 1/4 cup brown sugar. Arrange fillets in dish; drizzle with butter. Bake uncovered 15 minutes; turn. Place 1 slice lemon on each salmon fillet; sprinkle with 2 teaspoons brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.
Amy
I am heading to Nashville tomorrow so my men are on their own. John is taking 3 days off from work to play Mr. Mom. He informed me that they wanted to make pork chops with cream of mushroom soup, spaghetti noodles with Prego, burgers and Boboli pizzas while I was away so I bought them their groceries and I'm sure they'll do fine. So, that means I can leave you all with some different recipes to try. The first is for Tahini-free Hummus. A lot of my hummus loving friends complain that tahini is so expensive but it really is a key ingredient in good hummus. Someone in our cooking group found this recipe and they all really like it. I'll admit, I'm not a big hummus fan but if you are, give this a try and let us know what you think. The next recipe is for Baked Salmon Fillets. This like a super simple recipe that should turn out perfect. I might have to try this one when I get home.
Tahini-free Hummus
(Astrid, posted on Lunches Fit for a Kid)
1 can chickpeas, drained with liquid reserved
1 Tbsp lemon juice
1 Tbsp cumin
1 Tbsp olive oil
1 Tbsp garlic powder
Combine chickpeas, lemon juice, cumin, olive oil, and garlic powder in food processor or blender (I used the small bowl of my food processor). Mix until combined. While blending, drizzle in liquid until the mixture is thick but spreadable, and continue blending until smooth. Store in the refrigerator.
BAKED SALMON FILLETS
teamgulley via cooks.com
2 tbsp. lemon juice
1/4 c. packed brown sugar
4 Market Day salmon fillets
1 tbsp. butter, melted
4 thin slices lemon
8 tsp. brown sugar
Heat oven to 375 degrees. Pour lemon juice into ungreased rectangular baking dish, 11" x 7 1/2" x 2"; sprinkle with 1/4 cup brown sugar. Arrange fillets in dish; drizzle with butter. Bake uncovered 15 minutes; turn. Place 1 slice lemon on each salmon fillet; sprinkle with 2 teaspoons brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.
Amy
Monday, September 21, 2009
Crockpot Potato Chowder
Hi everyone!
Tomorrow we are having Potato Chowder. This is done in the crockpot. I'm not sure who gave me this recipe but they say it's only 2 WW points per serving. I don't know if that's true but looking at the ingredients, that sounds about right. I love the idea of adding barley to potato soup. I hope it's good. I think you could sub green onion for the leek (it won't be as strong).
Crockpot Potato Chowder (2 Points)
OP???
8 (1 1/4 cups) servings, 2 points
2 cups potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 cup chopped leek, white part only
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cups pearl barley
1 bay leaf
1/4 tsp. dried, crushed thyme
1/4 tsp. pepper
4 oz. Canadian bacon. cut into 1/4-inch pieces
1/2 cup evaporated fat-free milk
1/4 cup fat-free half-and-half
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender. Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes. Yields 8 (1 1/4 cups) servings, 2 points per serving..
Amy
Tomorrow we are having Potato Chowder. This is done in the crockpot. I'm not sure who gave me this recipe but they say it's only 2 WW points per serving. I don't know if that's true but looking at the ingredients, that sounds about right. I love the idea of adding barley to potato soup. I hope it's good. I think you could sub green onion for the leek (it won't be as strong).
Crockpot Potato Chowder (2 Points)
OP???
8 (1 1/4 cups) servings, 2 points
2 cups potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 cup chopped leek, white part only
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cups pearl barley
1 bay leaf
1/4 tsp. dried, crushed thyme
1/4 tsp. pepper
4 oz. Canadian bacon. cut into 1/4-inch pieces
1/2 cup evaporated fat-free milk
1/4 cup fat-free half-and-half
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender. Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes. Yields 8 (1 1/4 cups) servings, 2 points per serving..
Amy
Sunday, September 20, 2009
Spinach and Bacon Quiche, Super Simple Oven Barbequed Chicken, Butternut Squash Soufflé
Hi everyone!
Tomorrow is our first Mops meeting of the year and I am very excited. I am bringing a Spinach and Bacon Quiche to kick it off. This is my first quiche so I'm kind of nervous. I never even had quiche before I joined Mops and I finally tried it and I love it. My boys would never eat it so I have to take advantage of Mops so I can make it. I liked that this started with a premade crust, that way I won't have to stress about that. This looked easy enough and it sounds super good. I hope it is! For dinner, we're having Super Simple Oven Barbecued Chicken. Anything that starts with Super Simple is for me. Keep in mind that this calls for bone in chicken. You could sub any parts of the chicken, don't feel you have to use breasts. If you do use boneless, you'll have to drastically decrease the cooking time. On the side, I'm making a Butternut Squash Souffle. I mentioned last week that I had butternut squash to use up and this will finish up my stash. I do plan to half the recipe since I might be the only one eating it.
Spinach and Bacon Quiche
Amy - amylz
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
Super Simple Oven Barbequed Chicken
Amy – amylz
All Recipes - Yields: 6 servings
6 bone-in chicken breast halves, with skin
1 tablespoon Worcestershire sauce
1 tablespoon hickory-flavored liquid smoke 2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste
1. Preheat oven to 375 degrees F (190 degrees C).
2. Arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. Drizzle with Worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
3. Cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
Butternut Squash Soufflé
Amy - amylz
1 large butternut squash (about 2 lb.)
3 large eggs
1/2 cup light sour cream
1/4 cup sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh sage*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1. Remove stem from squash. Cut squash lengthwise into 4 pieces; remove and discard seeds. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender. Drain well; let cool for 25 minutes or until completely cool. Remove and discard peel.
2. Process squash and eggs in a food processor until smooth, stopping to scrape down sides. Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350° for 55 to 60 minutes or until set.
*1 tsp. ground sage may be substituted.
Note: You can substitute 3 (12-oz.) packages frozen butternut squash puree for fresh squash. Omit Step 1, and prepare frozen squash according to package directions. Proceed with Steps 2 and 3, reducing butter to 2 Tbsp. and baking time to 45 to 50 minutes. For testing purposes only, we used McKenzie's Frozen Butternut Squash Puree.
Makes 6 servings
Southern Living, SEPTEMBER 2007
Amy
Tomorrow is our first Mops meeting of the year and I am very excited. I am bringing a Spinach and Bacon Quiche to kick it off. This is my first quiche so I'm kind of nervous. I never even had quiche before I joined Mops and I finally tried it and I love it. My boys would never eat it so I have to take advantage of Mops so I can make it. I liked that this started with a premade crust, that way I won't have to stress about that. This looked easy enough and it sounds super good. I hope it is! For dinner, we're having Super Simple Oven Barbecued Chicken. Anything that starts with Super Simple is for me. Keep in mind that this calls for bone in chicken. You could sub any parts of the chicken, don't feel you have to use breasts. If you do use boneless, you'll have to drastically decrease the cooking time. On the side, I'm making a Butternut Squash Souffle. I mentioned last week that I had butternut squash to use up and this will finish up my stash. I do plan to half the recipe since I might be the only one eating it.
Spinach and Bacon Quiche
Amy - amylz
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
Super Simple Oven Barbequed Chicken
Amy – amylz
All Recipes - Yields: 6 servings
6 bone-in chicken breast halves, with skin
1 tablespoon Worcestershire sauce
1 tablespoon hickory-flavored liquid smoke 2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste
1. Preheat oven to 375 degrees F (190 degrees C).
2. Arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. Drizzle with Worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
3. Cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
Butternut Squash Soufflé
Amy - amylz
1 large butternut squash (about 2 lb.)
3 large eggs
1/2 cup light sour cream
1/4 cup sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh sage*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1. Remove stem from squash. Cut squash lengthwise into 4 pieces; remove and discard seeds. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender. Drain well; let cool for 25 minutes or until completely cool. Remove and discard peel.
2. Process squash and eggs in a food processor until smooth, stopping to scrape down sides. Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350° for 55 to 60 minutes or until set.
*1 tsp. ground sage may be substituted.
Note: You can substitute 3 (12-oz.) packages frozen butternut squash puree for fresh squash. Omit Step 1, and prepare frozen squash according to package directions. Proceed with Steps 2 and 3, reducing butter to 2 Tbsp. and baking time to 45 to 50 minutes. For testing purposes only, we used McKenzie's Frozen Butternut Squash Puree.
Makes 6 servings
Southern Living, SEPTEMBER 2007
Amy
Steamwhistle Hot Dogs
Hi everyone!
This week the only item on the lunch menu is Steamwhistle Hot Dogs. Again, it's because I'll be out of town most of the week. Basically, these are just regular hot dogs on a bun and to make them Steamwhistle you add cheese, sweet relish and bacon. Hot dogs actually work great in Jackson's school lunch because I can keep the hot dog warm in his thermos and I send him with the bun and condiments and he makes it all at lunch time. He loves that!
Steamwhistle Hot Dogs
Amy - amylz
6 servings
6 OSCAR MAYER Beef Franks
6 hot dog buns
6 KRAFT Singles, cut diagonally in half
6 slices OSCAR MAYER Bacon, cooked
1/4 cup CLAUSSEN Sweet Pickle Relish
HEAT grill to medium-high heat. Grill franks until done (160ºF). PLACE in buns; fill with remaining ingredients.
Amy
This week the only item on the lunch menu is Steamwhistle Hot Dogs. Again, it's because I'll be out of town most of the week. Basically, these are just regular hot dogs on a bun and to make them Steamwhistle you add cheese, sweet relish and bacon. Hot dogs actually work great in Jackson's school lunch because I can keep the hot dog warm in his thermos and I send him with the bun and condiments and he makes it all at lunch time. He loves that!
Steamwhistle Hot Dogs
Amy - amylz
6 servings
6 OSCAR MAYER Beef Franks
6 hot dog buns
6 KRAFT Singles, cut diagonally in half
6 slices OSCAR MAYER Bacon, cooked
1/4 cup CLAUSSEN Sweet Pickle Relish
HEAT grill to medium-high heat. Grill franks until done (160ºF). PLACE in buns; fill with remaining ingredients.
Amy
Saturday, September 19, 2009
Raisin Bread French Toast, Spicy Nacho Bake
Hi everyone!
Tomorrow I am making another breakfast to kick off the first day of Sunday School. I'm going to make Raisin Bread French Toast. Simple! For dinner, we're having Spicy Nacho Bake. This recipe makes 2 casseroles so cut it in half if you just need 1. You'll want to use Doritos in these. I know my kids will love this (weird, I know) but John won't touch it (because of the beans, not the cheese). So, on days like that, John is thankful for leftovers!
Raisin Bread French Toast
Amy – amylz
3 eggs
3 tbsp milk
2 tbsp brown sugar
¼ tsp vanilla extract
6-8 slices cinnamon-swirl raisin bread
1 tbsp butter
Heat a non-stick frying pan or griddle to medium heat. Whisk together eggs, milk, brown sugar and vanilla in shallow dish. Dip raisin bread into egg mixture one slice at a time. Place butter on frying pan to melt. Cook bread until both sides are golden brown, about 3 minutes,.
Spicy Nacho Bake
Katie (Katiedid) from Taste of Home
2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hot chili beans
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (11 ounces each) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
2 envelopes taco seasoning
2 packages (13 ounces each) spicy nacho tortilla chips
4 cups (16 ounces) shredded cheddar cheese
In a Dutch oven or large kettle, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). In each of two greased 13-in. x 9-in. x 2-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 2 casseroles (15 servings each).
Amy
Tomorrow I am making another breakfast to kick off the first day of Sunday School. I'm going to make Raisin Bread French Toast. Simple! For dinner, we're having Spicy Nacho Bake. This recipe makes 2 casseroles so cut it in half if you just need 1. You'll want to use Doritos in these. I know my kids will love this (weird, I know) but John won't touch it (because of the beans, not the cheese). So, on days like that, John is thankful for leftovers!
Raisin Bread French Toast
Amy – amylz
3 eggs
3 tbsp milk
2 tbsp brown sugar
¼ tsp vanilla extract
6-8 slices cinnamon-swirl raisin bread
1 tbsp butter
Heat a non-stick frying pan or griddle to medium heat. Whisk together eggs, milk, brown sugar and vanilla in shallow dish. Dip raisin bread into egg mixture one slice at a time. Place butter on frying pan to melt. Cook bread until both sides are golden brown, about 3 minutes,.
Spicy Nacho Bake
Katie (Katiedid) from Taste of Home
2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hot chili beans
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (11 ounces each) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
2 envelopes taco seasoning
2 packages (13 ounces each) spicy nacho tortilla chips
4 cups (16 ounces) shredded cheddar cheese
In a Dutch oven or large kettle, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). In each of two greased 13-in. x 9-in. x 2-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 2 casseroles (15 servings each).
Amy
Maple-Cinnamon-Pecan Pull-Aparts
Hi everyone!
This week I'm only making these Maple-Cinnamon Pull Aparts. I'm going to be gone most of the week so I won't have time to bake anything else. Obviously I'll leave out the pecans but I think they'll still be super good. I love the idea of using the cinnamon rolls.
Maple-Cinnamon-Pecan Pull-Aparts
Amy - amylz
Makes: 12 servings
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 cup sour cream
1 teaspoon maple flavor or vanilla
1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
1. Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
2. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
3. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.
High Altitude (3500-6500 ft): Bake 50 to 55 minutes.
Amy
This week I'm only making these Maple-Cinnamon Pull Aparts. I'm going to be gone most of the week so I won't have time to bake anything else. Obviously I'll leave out the pecans but I think they'll still be super good. I love the idea of using the cinnamon rolls.
Maple-Cinnamon-Pecan Pull-Aparts
Amy - amylz
Makes: 12 servings
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 cup sour cream
1 teaspoon maple flavor or vanilla
1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
1. Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
2. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
3. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.
High Altitude (3500-6500 ft): Bake 50 to 55 minutes.
Amy
Friday, September 18, 2009
Oatmeal-Blueberry Waffles, Monterey Grilled Pork Chops
Hi everyone!
Tomorrow I thought I would make a Saturday morning breakfast so I'm going with Oatmeal-Blueberry Waffles. I have a box of the Healthy Heart Bisquick and want to use it up. These waffles looked good. My family loves blueberry anything so these should go over great. For dinner, I'm making Monterey Grilled Pork Chops. This is my friend Sandy's favorite pork chop recipe (and one of her favorite over all recipes). I'm finally going to give them a try. It's a grilled pork chop (she does give skillet directions) served on bread with a relish topping. Hopefully we like it as much as she does! Everyone who has tried it raves about it though. I'll also be serving applesauce and green beans.
Oatmeal-Blueberry Waffles
Ashley~2julyboys4me
2 c Healthy-Heart Bisquick
1/2 c quick-cooking oats
1 T canola oil
1 1/3 c milk
1 egg
1 tsp cinnamon
1/2 c blueberries
Mix first 6 ingredients until blended then fold in blueberries. Cook in a waffle iron according to your manufacturer's directions. Serve warm.
Monterey Grilled Pork Chops
Sandy~~*~Sandy~*~
RELISH
1 small tomato, seeded, chopped
1/2 small avocado, seeded, peeled, chopped
1 T ranch salad dressing
PORK CHOPS
1 tsp lemon pepper
1 tsp dried basil leaves, crushed
4 (1/2-inch thick) boneless pork loin chops
BREAD
4 slices (1/2-inch thick) French bread
4 tsp butter, softened
1/8 tsp garlic powder
4 (3/4-ounce) slices Monterey Jack cheese
1. Prepare grill; heat until coals are white.
2. Combine all relish ingredients in small bowl; mix lightly. Cover; refrigerate until serving time.
3. Combine lemon pepper and basil in small bowl. Rub both sides of pork chops with seasoning mixture. Combine butter and garlic powder. Spread 1 side of bread slices with garlic butter.
4. Place chops on grill. Grill, turning once, until desired doneness (10 to 12 minutes). Top each chop with 1 slice cheese. Meanwhile, place bread slices on grill to toast. Grill bread until it is toasted and continue grilling pork chops until cheese melts (1 to 2 minutes).
5. To serve, place chops on top of grilled bread; top with relish.
Notes: When it’s too cold to grill, I pan fry the chops and broil the bread to toast. Also, I like to add a bit of spice to the relish: chopped Serrano chile, Tabasco, etc. Nine times out of ten I forget to add the Monterey Jack, and I like it just as well without :-)
Amy
Tomorrow I thought I would make a Saturday morning breakfast so I'm going with Oatmeal-Blueberry Waffles. I have a box of the Healthy Heart Bisquick and want to use it up. These waffles looked good. My family loves blueberry anything so these should go over great. For dinner, I'm making Monterey Grilled Pork Chops. This is my friend Sandy's favorite pork chop recipe (and one of her favorite over all recipes). I'm finally going to give them a try. It's a grilled pork chop (she does give skillet directions) served on bread with a relish topping. Hopefully we like it as much as she does! Everyone who has tried it raves about it though. I'll also be serving applesauce and green beans.
Oatmeal-Blueberry Waffles
Ashley~2julyboys4me
2 c Healthy-Heart Bisquick
1/2 c quick-cooking oats
1 T canola oil
1 1/3 c milk
1 egg
1 tsp cinnamon
1/2 c blueberries
Mix first 6 ingredients until blended then fold in blueberries. Cook in a waffle iron according to your manufacturer's directions. Serve warm.
Monterey Grilled Pork Chops
Sandy~~*~Sandy~*~
RELISH
1 small tomato, seeded, chopped
1/2 small avocado, seeded, peeled, chopped
1 T ranch salad dressing
PORK CHOPS
1 tsp lemon pepper
1 tsp dried basil leaves, crushed
4 (1/2-inch thick) boneless pork loin chops
BREAD
4 slices (1/2-inch thick) French bread
4 tsp butter, softened
1/8 tsp garlic powder
4 (3/4-ounce) slices Monterey Jack cheese
1. Prepare grill; heat until coals are white.
2. Combine all relish ingredients in small bowl; mix lightly. Cover; refrigerate until serving time.
3. Combine lemon pepper and basil in small bowl. Rub both sides of pork chops with seasoning mixture. Combine butter and garlic powder. Spread 1 side of bread slices with garlic butter.
4. Place chops on grill. Grill, turning once, until desired doneness (10 to 12 minutes). Top each chop with 1 slice cheese. Meanwhile, place bread slices on grill to toast. Grill bread until it is toasted and continue grilling pork chops until cheese melts (1 to 2 minutes).
5. To serve, place chops on top of grilled bread; top with relish.
Notes: When it’s too cold to grill, I pan fry the chops and broil the bread to toast. Also, I like to add a bit of spice to the relish: chopped Serrano chile, Tabasco, etc. Nine times out of ten I forget to add the Monterey Jack, and I like it just as well without :-)
Amy
Thursday, September 17, 2009
Inacio BBQ Chicken, Butternut Squash Risotto
Hi everyone!
Tomorrow I am making Inacio BBQ Chicken. Basically, it's chicken that you BBQ then top with cheese, green onion and tomato if you want to. I'm planning to marinate in Italian dressing. I think you could easily cook this in a skillet if it's not bbq weather outside. It might even be easier. On the side, I'm making a Butternut Squash Risotto. I have a bunch of butternut squash I want to use and this looked really good to me. I'm planning to half the recipe since I might be the only one who eats it. I'll also serve fresh pears.
Inacio BBQ Chicken
by Luckycat99
Bonelss skinless chicken breasts
1 pack of McCormick Zesty Garlic & Herb dressing
1 bunch of scallions
2 cups of shredded cheddar cheese
2-3 tomatoes diced
1 bottle of your favorite BBQ Sauce
Marinade the chicken in the marinade (you can also simply use italian dressing) for at least 3-4 hours.Discard marinade and put chicken on grill. Cook until almost completely done. At this time, brush with BBQ sauce, add cheese, tomatoes, scallions, and a little cheese on top to make it all 'stick' to the chicken. Reduce heat to low and put cover on grill. Cook until cheese is melted and chicken is done.
Butternut Squash Risotto
Amy – amylz
Ina Garten
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
Amy
Tomorrow I am making Inacio BBQ Chicken. Basically, it's chicken that you BBQ then top with cheese, green onion and tomato if you want to. I'm planning to marinate in Italian dressing. I think you could easily cook this in a skillet if it's not bbq weather outside. It might even be easier. On the side, I'm making a Butternut Squash Risotto. I have a bunch of butternut squash I want to use and this looked really good to me. I'm planning to half the recipe since I might be the only one who eats it. I'll also serve fresh pears.
Inacio BBQ Chicken
by Luckycat99
Bonelss skinless chicken breasts
1 pack of McCormick Zesty Garlic & Herb dressing
1 bunch of scallions
2 cups of shredded cheddar cheese
2-3 tomatoes diced
1 bottle of your favorite BBQ Sauce
Marinade the chicken in the marinade (you can also simply use italian dressing) for at least 3-4 hours.Discard marinade and put chicken on grill. Cook until almost completely done. At this time, brush with BBQ sauce, add cheese, tomatoes, scallions, and a little cheese on top to make it all 'stick' to the chicken. Reduce heat to low and put cover on grill. Cook until cheese is melted and chicken is done.
Butternut Squash Risotto
Amy – amylz
Ina Garten
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
Amy
Wednesday, September 16, 2009
Texas Sheet Cake
Hi everyone!
Tomorrow is my SIL Sara's birthday and I am making her a dinner at home. She wanted homemade pizza so I'm just doing Boboli's and then putting out a bunch of pizza toppings for everyone to make their own. The cake I'm going to make her is a Texas Sheet Cake. I'm planning to leave off the nuts.
Texas Sheet Cake
(Mybeautifulboy06)
2 cups sugar
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup butter (1 stick), melted
1/2 cup buttermilk
1/2 cup canola or other vegetable oil
1 cup water
2 eggs, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan. Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside. Stir together the remaining ingredients. (Since I'm a chocolate freak, I use just a half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but only just a hint of it. Strictly a matter of personal preference.) Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter. Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a toothpick comes out clean. While the cake is baking, prepare the frosting.
1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)
1/4 cup cocoa
1/2 cup butter
1 pound confectioners sugar, sifted (about 4 cups)
1 teaspoon vanilla extract
1 cup chopped pecans
Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans. When the cake is just out of the oven, spread the frosting evenly on the hot cake
Amy
Tomorrow is my SIL Sara's birthday and I am making her a dinner at home. She wanted homemade pizza so I'm just doing Boboli's and then putting out a bunch of pizza toppings for everyone to make their own. The cake I'm going to make her is a Texas Sheet Cake. I'm planning to leave off the nuts.
Texas Sheet Cake
(Mybeautifulboy06)
2 cups sugar
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup butter (1 stick), melted
1/2 cup buttermilk
1/2 cup canola or other vegetable oil
1 cup water
2 eggs, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan. Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside. Stir together the remaining ingredients. (Since I'm a chocolate freak, I use just a half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but only just a hint of it. Strictly a matter of personal preference.) Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter. Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a toothpick comes out clean. While the cake is baking, prepare the frosting.
1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)
1/4 cup cocoa
1/2 cup butter
1 pound confectioners sugar, sifted (about 4 cups)
1 teaspoon vanilla extract
1 cup chopped pecans
Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans. When the cake is just out of the oven, spread the frosting evenly on the hot cake
Amy
Tuesday, September 15, 2009
Asian-Style Meat Loaves
Hi everyone!
Tomorrow I am making Asian-Style Meat Loaves. You make 6 mini loaves but you could make one big loaf if you prefer that. My only thought on this is to make sure you dice all the veggies pretty small. We don't like big chunks in our meatloaf. I think this will be really good as leftovers. I'm going to serve this with apple slices, corn and baked potatoes.
Asian-Style Meat Loaves
Amy - amylz
1 (3 1/2-ounce) package plain rice crackers (such as ka-me)
1 pound ground turkey breast
1/2 pound lean ground pork
1 cup chopped green onions
1/2 cup hoisin sauce, divided
1/2 cup chopped red bell pepper
1/2 cup drained chopped canned water chestnuts
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
1/4 teaspoon salt
3 garlic cloves, minced
2 large egg whites
Cooking spray
Preheat oven to 350°. Place crackers in a food processor; process until finely chopped. Combine cracker crumbs, turkey, pork, green onions, 1/4 cup hoisin, and remaining ingredients except cooking spray in a large bowl. Shape mixture into 6 (5 x 2 1/2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons hoisin over top of each meat loaf. Bake at 350° for 45 minutes or until a thermometer registers 165°. Let stand 5 minutes.
Yield: 6 servings (serving size: 1 loaf)
CALORIES 288 (16% from fat); FAT 5g (sat 1.8g,mono 1.9g,poly 0.9g); PROTEIN 29.5g; CHOLESTEROL 76mg; CALCIUM 33mg; SODIUM 651mg; FIBER 1.9g; IRON 1.7mg; CARBOHYDRATE 28.2g
Cooking Light, MARCH 2006
Amy
Tomorrow I am making Asian-Style Meat Loaves. You make 6 mini loaves but you could make one big loaf if you prefer that. My only thought on this is to make sure you dice all the veggies pretty small. We don't like big chunks in our meatloaf. I think this will be really good as leftovers. I'm going to serve this with apple slices, corn and baked potatoes.
Asian-Style Meat Loaves
Amy - amylz
1 (3 1/2-ounce) package plain rice crackers (such as ka-me)
1 pound ground turkey breast
1/2 pound lean ground pork
1 cup chopped green onions
1/2 cup hoisin sauce, divided
1/2 cup chopped red bell pepper
1/2 cup drained chopped canned water chestnuts
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
1/4 teaspoon salt
3 garlic cloves, minced
2 large egg whites
Cooking spray
Preheat oven to 350°. Place crackers in a food processor; process until finely chopped. Combine cracker crumbs, turkey, pork, green onions, 1/4 cup hoisin, and remaining ingredients except cooking spray in a large bowl. Shape mixture into 6 (5 x 2 1/2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons hoisin over top of each meat loaf. Bake at 350° for 45 minutes or until a thermometer registers 165°. Let stand 5 minutes.
Yield: 6 servings (serving size: 1 loaf)
CALORIES 288 (16% from fat); FAT 5g (sat 1.8g,mono 1.9g,poly 0.9g); PROTEIN 29.5g; CHOLESTEROL 76mg; CALCIUM 33mg; SODIUM 651mg; FIBER 1.9g; IRON 1.7mg; CARBOHYDRATE 28.2g
Cooking Light, MARCH 2006
Amy
Monday, September 14, 2009
Chicken Thighs Surprise
Hi everyone!
Tomorrow we are having Chicken Thighs Surprise for dinner. First, i'm sure you could sub chicken breasts if you prefer that but thighs are definitely cheap so a good way to keep this dinner cost down. My family doesn't care for eggplant so I'm planning to add more mushrooms but I think you can really use whatever veggies you like in this. Zucchini would be really good too. I'm going to leave the cheese off but I think it will still be really good. This is like a total fall recipe. I love this time of year! I'll be serving this with fresh pear slices and rice.
Chicken Thighs Surprise
Amy – amylz
All Recipes Yields: 8 servings
2 tablespoons olive oil
2 yellow squash, chopped
1 small eggplant, cut into 1 inch cubes
1 (10 ounce) package sliced fresh mushrooms
1 small onion, chopped
4 cloves garlic, chopped
2 (10.75 ounce) cans condensed cream of chicken soup with herbs
1 (14.5 ounce) can chicken broth
1 teaspoon garlic salt
1 teaspoon ground black pepper
8 boneless, skinless chicken thighs
2 cups shredded Swiss cheese
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium-high heat. Add the squash, eggplant, mushrooms, onion and garlic. Cook and stir for about 5 minutes, until lightly browned. Transfer to a 9x13 inch baking dish.
3. In a medium bowl, stir together the condensed soup, chicken broth, garlic salt and pepper. Pour half of this mixture over the vegetables. Place chicken thighs over the top of the vegetables, and sprinkle with Swiss cheese. Pour the rest of the soup over all.
4. Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through and juices run clear.
Amy
Tomorrow we are having Chicken Thighs Surprise for dinner. First, i'm sure you could sub chicken breasts if you prefer that but thighs are definitely cheap so a good way to keep this dinner cost down. My family doesn't care for eggplant so I'm planning to add more mushrooms but I think you can really use whatever veggies you like in this. Zucchini would be really good too. I'm going to leave the cheese off but I think it will still be really good. This is like a total fall recipe. I love this time of year! I'll be serving this with fresh pear slices and rice.
Chicken Thighs Surprise
Amy – amylz
All Recipes Yields: 8 servings
2 tablespoons olive oil
2 yellow squash, chopped
1 small eggplant, cut into 1 inch cubes
1 (10 ounce) package sliced fresh mushrooms
1 small onion, chopped
4 cloves garlic, chopped
2 (10.75 ounce) cans condensed cream of chicken soup with herbs
1 (14.5 ounce) can chicken broth
1 teaspoon garlic salt
1 teaspoon ground black pepper
8 boneless, skinless chicken thighs
2 cups shredded Swiss cheese
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium-high heat. Add the squash, eggplant, mushrooms, onion and garlic. Cook and stir for about 5 minutes, until lightly browned. Transfer to a 9x13 inch baking dish.
3. In a medium bowl, stir together the condensed soup, chicken broth, garlic salt and pepper. Pour half of this mixture over the vegetables. Place chicken thighs over the top of the vegetables, and sprinkle with Swiss cheese. Pour the rest of the soup over all.
4. Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through and juices run clear.
Amy
Sunday, September 13, 2009
Breakfast Pizza
Hi everyone!
Tomorrow we are having a breakfast pizza for dinner. Obviously you can add whatever ingredients you like. My boys love sausage so the way this is written works great for us. I'm going to cook it in the oven because that just makes sense to me. I'm going to serve some bananas and then corn along with this. I know, corn is weird with breakfast but I want my kids to eat some veggies.
Breakfast Pizza
Amy - amylz
Recipe courtesy Sandra Lee
4 eggs, lightly beaten
2 tablespoons butter
2 (8-inch) pizza crusts (recommended: Boboli)
1 tablespoon extra-virgin olive oil
2 cups shredded jack cheese blend (recommended: Colby)
4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean)
1/4 cup shredded Parmesan
1 medium tomato, diced
1 teaspoon Italian seasoning
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a medium pan over medium heat, scramble eggs in butter; set aside. Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning. Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble. Serve hot, cut into wedges.
INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.
Amy
Tomorrow we are having a breakfast pizza for dinner. Obviously you can add whatever ingredients you like. My boys love sausage so the way this is written works great for us. I'm going to cook it in the oven because that just makes sense to me. I'm going to serve some bananas and then corn along with this. I know, corn is weird with breakfast but I want my kids to eat some veggies.
Breakfast Pizza
Amy - amylz
Recipe courtesy Sandra Lee
4 eggs, lightly beaten
2 tablespoons butter
2 (8-inch) pizza crusts (recommended: Boboli)
1 tablespoon extra-virgin olive oil
2 cups shredded jack cheese blend (recommended: Colby)
4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean)
1/4 cup shredded Parmesan
1 medium tomato, diced
1 teaspoon Italian seasoning
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a medium pan over medium heat, scramble eggs in butter; set aside. Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning. Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble. Serve hot, cut into wedges.
INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.
Amy
Saturday, September 12, 2009
BBQ Turkey Meatloaf
Hi everyone!
Tomorrow we are having BBQ Turkey Meatloaf for dinner. I saw this recipe on The Neely's and wanted to give it a try. I don't plan on making their BBQ seasoning or sauce since I have my own that I like to use. I really like McCormick's BBQ seasoning and I use whatever BBQ sauce I have in the fridge at the time. If you don't have any Old Bay, I'm sure you could get away without it, just add more BBQ seasoning. I love that this recipe uses ground turkey. I'll be serving this with apple slives, green beans and mashed potatoes.
BBQ Turkey Meatloaf
Amy - amylz
Recipe courtesy The Neelys
1 tablespoon Neelys' BBQ Seasoning, recipe follows
1 teaspoon crab boil seasoning, (recommended: Old Bay)
3 tablespoons soy sauce
1 large egg, lightly beaten
1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 cup chopped red onion
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 pounds lean ground turkey
1 1/2 cups bread crumbs
Preheat the oven to 350 degrees F. In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce. In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix. Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands. Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf. Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.
Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Amy
Tomorrow we are having BBQ Turkey Meatloaf for dinner. I saw this recipe on The Neely's and wanted to give it a try. I don't plan on making their BBQ seasoning or sauce since I have my own that I like to use. I really like McCormick's BBQ seasoning and I use whatever BBQ sauce I have in the fridge at the time. If you don't have any Old Bay, I'm sure you could get away without it, just add more BBQ seasoning. I love that this recipe uses ground turkey. I'll be serving this with apple slives, green beans and mashed potatoes.
BBQ Turkey Meatloaf
Amy - amylz
Recipe courtesy The Neelys
1 tablespoon Neelys' BBQ Seasoning, recipe follows
1 teaspoon crab boil seasoning, (recommended: Old Bay)
3 tablespoons soy sauce
1 large egg, lightly beaten
1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 cup chopped red onion
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 pounds lean ground turkey
1 1/2 cups bread crumbs
Preheat the oven to 350 degrees F. In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce. In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix. Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands. Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf. Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.
Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Amy
Baked Macaroni and Cheese 5, Cheesy Beans and Rice, Crunchy Asian Pasta Salad,
Hi everyone!
These are my lunches for the week. Someone emailed to ask me about the lunches so I thought I would clarify. I usually plan a few lunches during the week and I plan for them to last for 1-2 days. I like to make things that Caden and I can eat at home (usually the day I make it) and then John and Jackson can take it in their lunches the following day. As I've said before, I love Jackson's Thermos brand thermos because it keeps his food nice and hot until lunchtime. John has a microwave so he just reheats. This week I'm making some Mac & Cheese. It's called #5 because I have so many recipes. I always leave off the breadcrumb topping because we don't really like that. I like to broil at the end of cooking my macaroni and cheese to get a nice golden top. The Cheesy Beans and Rice sound so good to me. I think you'll want to use petite cut tomatoes for this. The Crunchy Asian Pasta Salad uses one of those Suddenly Salads and a package of Ramen noodles (among other things). I can't wait to try this!
Baked Macaroni and Cheese 5
Amy – amylz
Yield: Makes 4 to 6 servings
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 tablespoons grated Parmigiano-Reggiano (optional)
Toppings (optional):
1/2 cup fresh breadcrumbs
2 tablespoons butter, melted
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
Cottage Living, SEPTEMBER 2004
Cheesy Beans and Rice
LBsMom via Allrecipes.com / Submitted by: Linda Rindels
Yields: 6 servings
1 cup uncooked brown rice
1 (16 ounce) can kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cups shredded reduced-fat Cheddar cheese, divided
Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Note: I reduce the chili powder to 1 tsp since the boys don't like stuff too spicy. Dh and I can always add some more to ours.
Crunchy Asian Pasta Salad
Amy - amylz
Betty Crocker -10 servings (1 cup each)
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1 package (3 oz) Oriental-flavor ramen noodle soup mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon soy sauce
3 cups coleslaw mix
1 cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces
1/2 cup sliced almonds, toasted
1 can (15 oz) mandarin orange segments, drained
1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
4. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.
Amy
These are my lunches for the week. Someone emailed to ask me about the lunches so I thought I would clarify. I usually plan a few lunches during the week and I plan for them to last for 1-2 days. I like to make things that Caden and I can eat at home (usually the day I make it) and then John and Jackson can take it in their lunches the following day. As I've said before, I love Jackson's Thermos brand thermos because it keeps his food nice and hot until lunchtime. John has a microwave so he just reheats. This week I'm making some Mac & Cheese. It's called #5 because I have so many recipes. I always leave off the breadcrumb topping because we don't really like that. I like to broil at the end of cooking my macaroni and cheese to get a nice golden top. The Cheesy Beans and Rice sound so good to me. I think you'll want to use petite cut tomatoes for this. The Crunchy Asian Pasta Salad uses one of those Suddenly Salads and a package of Ramen noodles (among other things). I can't wait to try this!
Baked Macaroni and Cheese 5
Amy – amylz
Yield: Makes 4 to 6 servings
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 tablespoons grated Parmigiano-Reggiano (optional)
Toppings (optional):
1/2 cup fresh breadcrumbs
2 tablespoons butter, melted
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
Cottage Living, SEPTEMBER 2004
Cheesy Beans and Rice
LBsMom via Allrecipes.com / Submitted by: Linda Rindels
Yields: 6 servings
1 cup uncooked brown rice
1 (16 ounce) can kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cups shredded reduced-fat Cheddar cheese, divided
Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Note: I reduce the chili powder to 1 tsp since the boys don't like stuff too spicy. Dh and I can always add some more to ours.
Crunchy Asian Pasta Salad
Amy - amylz
Betty Crocker -10 servings (1 cup each)
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1 package (3 oz) Oriental-flavor ramen noodle soup mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon soy sauce
3 cups coleslaw mix
1 cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces
1/2 cup sliced almonds, toasted
1 can (15 oz) mandarin orange segments, drained
1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
4. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.
Amy
Friday, September 11, 2009
Heavenly Brownies
Hi everyone!
Tomorrow we are going to a Cougar football game and will likely eat out so I'm not planning a dinner. However, I am making a dessert. I've decided on Heavenly Brownies. These are brownies with a cream cheese layer on top. Yum!
Heavenly Brownies
Amy – amylz
Bottom Layer:
1 chocolate cake mix
½ cup butter, melted
1 egg
½ cup chopped pecans (optional)
Top Layer:
1 box (1 pound) powdered sugar
8 ounces cream cheese
2 eggs
Preheat oven to 350. Mix dry cake mix, butter and 1 egg. Add pecans if desired. Spread into a greased 9X13 pan. Beat powdered sugar, cream cheese, and remaining 2 eggs together; spread over bottom layer. Bake 40-50 minutes, or until golden brown.
Amy
Tomorrow we are going to a Cougar football game and will likely eat out so I'm not planning a dinner. However, I am making a dessert. I've decided on Heavenly Brownies. These are brownies with a cream cheese layer on top. Yum!
Heavenly Brownies
Amy – amylz
Bottom Layer:
1 chocolate cake mix
½ cup butter, melted
1 egg
½ cup chopped pecans (optional)
Top Layer:
1 box (1 pound) powdered sugar
8 ounces cream cheese
2 eggs
Preheat oven to 350. Mix dry cake mix, butter and 1 egg. Add pecans if desired. Spread into a greased 9X13 pan. Beat powdered sugar, cream cheese, and remaining 2 eggs together; spread over bottom layer. Bake 40-50 minutes, or until golden brown.
Amy
Pumpkin Scones with Cranberry Butter, Cinnamon-Pecan Coffee Cake
Hi everyone!
Here are the muffins and breakfast bread I'm making this week. The first are Pumpkin Scones with Cranberry Butter. I can't wait to try these. I do plan to leave out the pecans. She says to make the butter first so I plan to do that I plan to use dried blueberries since I have some to use up. I'm also making a cinnamon coffee cake. Since I'm leaving out the pecans, I'm just calling it cinnamon coffee cake. This is made in a 9X13 pan so it makes a good amount. I can't wait to try this. It sounds so good. The ingredients are similar to what goes in a cinnamon roll so I bet it's yummy. I'll let you know!
Pumpkin Scones with Cranberry Butter
Sandy~Ardnas1
Yields: 12 small or 8 large scones
2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick or 8 tablespoons) chilled margarine or butter
1 egg, beaten
1/2 cup canned pumpkin
1/3 cup milk
2 T pecan pieces (optional)
Berry Butter, recipe follows (make this first and chill!)
1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, pecans, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Cranberry Butter.
Note: This makes a nicer sized scone if you cut it into 8 wedges.
Nutrition information: per serving: 252 calories, 16 g total fat, 3 g saturated fat, 18 mg cholesterol, 321 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein, 42% vitamin A.
CRANBERRY BUTTER
Yields: 3/4 cup
2 T dried cranberries (or dried blueberries)
1/2 cup boiling water
1/2 cup margarine or butter, softened
3 T powdered sugar
In a small bowl combine dried cranberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries. Cover and let chill at least 1 hour before serving to allow flavors to blend.
Cinnamon-Pecan Coffee Cake
Kayla~KMC0415 from my friend Laura
Grease and flour a 9x13 inch baking pan.
Cinnamon-Raisin Filling:
1 ½ c. light brown sugar
3 T. flour
3 T. ground cinnamon
1 ½ c. raisins
1 ½ c. coarsely chopped pecans
¾ c. butter, melted
Combine the brown sugar, flour and cinnamon in a medium bowl, and stir with a fork to mix everything well. In a separate bowl, combine the raisins and pecans; toss to mix. Place the cinnamon mixture, the nut mixture, and the melted butter by the baking pan.
Coffee cake:
3 c. flour
1 T. baking powder
1 tsp. Salt
1 tsp. Vanilla
1 c. milk
1 c. butter, softened
1 c. sugar
2 eggs
Combine the flour, baking powder and salt in a medium bowl; stir with a fork or wire wisk to blend well. Stir the vanilla into the milk. In a large bowl, combine the butter and the sugar, and beat with a mixer at high speed, stopping to scrape down the bowl, until pale yellow and evenly mixed, about 2 minutes. Add the eggs and beat for another 2 minutes, scraping down the bowl now and then, until the mixture is smooth and light. Using a large spoon or spatula, add about a third of the flour mixture to the butter mixture, and stir only until the flour disappears. Add about a third of the milk and mix it in. Repeat two more times with the remaining flour and milk, stirring just enough each time to keep the batter smooth. Spread half the batter evenly over the bottom of the prepared pan. Sprinkle half the cinnamon mixture over the batter, followed by half the melted butter. Scatter half the raisins and nuts over the batter. Spread the remaining batter carefully over the filling, using a spatula or a spoon to smooth the batter all the way to the edges of the pan. Top with the remaining cinnamon mixture, butter, and nut mixture, covering the cake evenly. Bake at 350 degrees fro 45 to 50 minutes, until the cake is golden brown, fragrant, and beginning to pull away from the sides of the pan. Cool the cake in the pan for 5 to 10 minutes on a wire rack or folded kitchen towel, and then serve (hot, warm, or room temperature).
Amy
Here are the muffins and breakfast bread I'm making this week. The first are Pumpkin Scones with Cranberry Butter. I can't wait to try these. I do plan to leave out the pecans. She says to make the butter first so I plan to do that I plan to use dried blueberries since I have some to use up. I'm also making a cinnamon coffee cake. Since I'm leaving out the pecans, I'm just calling it cinnamon coffee cake. This is made in a 9X13 pan so it makes a good amount. I can't wait to try this. It sounds so good. The ingredients are similar to what goes in a cinnamon roll so I bet it's yummy. I'll let you know!
Pumpkin Scones with Cranberry Butter
Sandy~Ardnas1
Yields: 12 small or 8 large scones
2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick or 8 tablespoons) chilled margarine or butter
1 egg, beaten
1/2 cup canned pumpkin
1/3 cup milk
2 T pecan pieces (optional)
Berry Butter, recipe follows (make this first and chill!)
1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, pecans, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Cranberry Butter.
Note: This makes a nicer sized scone if you cut it into 8 wedges.
Nutrition information: per serving: 252 calories, 16 g total fat, 3 g saturated fat, 18 mg cholesterol, 321 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein, 42% vitamin A.
CRANBERRY BUTTER
Yields: 3/4 cup
2 T dried cranberries (or dried blueberries)
1/2 cup boiling water
1/2 cup margarine or butter, softened
3 T powdered sugar
In a small bowl combine dried cranberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries. Cover and let chill at least 1 hour before serving to allow flavors to blend.
Cinnamon-Pecan Coffee Cake
Kayla~KMC0415 from my friend Laura
Grease and flour a 9x13 inch baking pan.
Cinnamon-Raisin Filling:
1 ½ c. light brown sugar
3 T. flour
3 T. ground cinnamon
1 ½ c. raisins
1 ½ c. coarsely chopped pecans
¾ c. butter, melted
Combine the brown sugar, flour and cinnamon in a medium bowl, and stir with a fork to mix everything well. In a separate bowl, combine the raisins and pecans; toss to mix. Place the cinnamon mixture, the nut mixture, and the melted butter by the baking pan.
Coffee cake:
3 c. flour
1 T. baking powder
1 tsp. Salt
1 tsp. Vanilla
1 c. milk
1 c. butter, softened
1 c. sugar
2 eggs
Combine the flour, baking powder and salt in a medium bowl; stir with a fork or wire wisk to blend well. Stir the vanilla into the milk. In a large bowl, combine the butter and the sugar, and beat with a mixer at high speed, stopping to scrape down the bowl, until pale yellow and evenly mixed, about 2 minutes. Add the eggs and beat for another 2 minutes, scraping down the bowl now and then, until the mixture is smooth and light. Using a large spoon or spatula, add about a third of the flour mixture to the butter mixture, and stir only until the flour disappears. Add about a third of the milk and mix it in. Repeat two more times with the remaining flour and milk, stirring just enough each time to keep the batter smooth. Spread half the batter evenly over the bottom of the prepared pan. Sprinkle half the cinnamon mixture over the batter, followed by half the melted butter. Scatter half the raisins and nuts over the batter. Spread the remaining batter carefully over the filling, using a spatula or a spoon to smooth the batter all the way to the edges of the pan. Top with the remaining cinnamon mixture, butter, and nut mixture, covering the cake evenly. Bake at 350 degrees fro 45 to 50 minutes, until the cake is golden brown, fragrant, and beginning to pull away from the sides of the pan. Cool the cake in the pan for 5 to 10 minutes on a wire rack or folded kitchen towel, and then serve (hot, warm, or room temperature).
Amy
Thursday, September 10, 2009
Zesty Herb Lemon Chicken, Berry Blue Dip
Hi everyone!
Tomorrow we are having Zesty Herb Lemon Chicken. This uses one of the McCormick Grill Mates marinades. You get these in the aisle where all the packets of gravy mix and taco seasoning and stuff like that is. I love these marinades, there hasn't been one to disappoint yet. You just marinade and grill. Simple! I'm also going to make this Berry Blue Dip. I've been wanting to try it for a while so I thought I would just go for it. Sandy says it's really good! I thought it would be good with the sliced apples.
Zesty Herb Lemon Chicken
Amy - amylz
Makes 6 servings.
1 package McCormick® Grill Mates® Zesty Herb Marinade
1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup water
2 1/2 pounds chicken parts
1. Mix Marinade Mix, lemon juice, oil and water in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Grill over medium heat with lid closed 30 to 40 minutes or until chicken is cooked through, turning frequently.
Tip: Substitute 2 pounds boneless skinless chicken breast halves. Grill 6 to 7 minutes per side or until cooked through.
Berry Blue Dip
~*~Sandy~*~
1/2 to 3/4 cup dried blueberries
8 oz blue cheese crumbles
8 oz softened cream cheese
3 cloves garlic, crushed
2 green onions, minced (use both the green and white part)
Place the berries in a small bowl and cover with boiling water. Allow to soften for about 15 minutes, then drain thoroughly. Meanwhile, combine the blue cheese with the softened cream cheese. Add the garlic, green onion, and the blueberries, mix well. Serve with crackers and apple wedges.
Notes: To make a larger or smaller batch, simply use equal portions of blue cheese and cream cheese, then adjust the amount of garlic, green onions, and blueberries to your tastes.
Amy
Tomorrow we are having Zesty Herb Lemon Chicken. This uses one of the McCormick Grill Mates marinades. You get these in the aisle where all the packets of gravy mix and taco seasoning and stuff like that is. I love these marinades, there hasn't been one to disappoint yet. You just marinade and grill. Simple! I'm also going to make this Berry Blue Dip. I've been wanting to try it for a while so I thought I would just go for it. Sandy says it's really good! I thought it would be good with the sliced apples.
Zesty Herb Lemon Chicken
Amy - amylz
Makes 6 servings.
1 package McCormick® Grill Mates® Zesty Herb Marinade
1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup water
2 1/2 pounds chicken parts
1. Mix Marinade Mix, lemon juice, oil and water in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Grill over medium heat with lid closed 30 to 40 minutes or until chicken is cooked through, turning frequently.
Tip: Substitute 2 pounds boneless skinless chicken breast halves. Grill 6 to 7 minutes per side or until cooked through.
Berry Blue Dip
~*~Sandy~*~
1/2 to 3/4 cup dried blueberries
8 oz blue cheese crumbles
8 oz softened cream cheese
3 cloves garlic, crushed
2 green onions, minced (use both the green and white part)
Place the berries in a small bowl and cover with boiling water. Allow to soften for about 15 minutes, then drain thoroughly. Meanwhile, combine the blue cheese with the softened cream cheese. Add the garlic, green onion, and the blueberries, mix well. Serve with crackers and apple wedges.
Notes: To make a larger or smaller batch, simply use equal portions of blue cheese and cream cheese, then adjust the amount of garlic, green onions, and blueberries to your tastes.
Amy
Wednesday, September 9, 2009
Mu Shu Chicken Wraps
Hi everyone! Happy Labor Day!
Tomorrow we are having Mu Shu Chicken Wraps for dinner. I saw this on the Family Fun site and they looked pretty good. You cook the meat in the crockpot so I love that. This is great for those busy days because you can throw it in in the morning and when you get home, you just need to shred the chicken, add the sauce and you're set. Keep in mind when you're shopping that broccoli slaw is not coleslaw mix. It's completely different. My produce section has it near the bags of shredded carrots and celery sticks and stuff like that.
Mu Shu Chicken Wraps
Amy – amylz
Family Fun Magazine
1 onion, diced
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix, or other toppings
Flour tortillas or flatbread
Step 1 Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
Step 2 With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
Step 3 In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
Step 4 Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.
Amy
Tomorrow we are having Mu Shu Chicken Wraps for dinner. I saw this on the Family Fun site and they looked pretty good. You cook the meat in the crockpot so I love that. This is great for those busy days because you can throw it in in the morning and when you get home, you just need to shred the chicken, add the sauce and you're set. Keep in mind when you're shopping that broccoli slaw is not coleslaw mix. It's completely different. My produce section has it near the bags of shredded carrots and celery sticks and stuff like that.
Mu Shu Chicken Wraps
Amy – amylz
Family Fun Magazine
1 onion, diced
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix, or other toppings
Flour tortillas or flatbread
Step 1 Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
Step 2 With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
Step 3 In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
Step 4 Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.
Amy
Tuesday, September 8, 2009
Cornbread Stuffed Meatloaf
Hi everyone!
Tomorrow we are having Cornbread Stuffed Meatloaf. This will take a little time but should be worth it. You should be able to get corn muffins in your bakery but if you can't, you could always make up some corn muffin mix (like Jiffy) and then use that.
Cornbread Stuffed Meatloaf
Amy - amylz
Recipe courtesy Guy Fieri
Stuffing:
2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
Meatloaf:
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar
For the stuffing: Preheat oven to 275 to 300 degrees F. Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F. In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft. In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly. For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool. In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire,vegetables and eggs and thoroughly mix. Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.
Amy
Tomorrow we are having Cornbread Stuffed Meatloaf. This will take a little time but should be worth it. You should be able to get corn muffins in your bakery but if you can't, you could always make up some corn muffin mix (like Jiffy) and then use that.
Cornbread Stuffed Meatloaf
Amy - amylz
Recipe courtesy Guy Fieri
Stuffing:
2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten
Meatloaf:
3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar
For the stuffing: Preheat oven to 275 to 300 degrees F. Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F. In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft. In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly. For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool. In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire,vegetables and eggs and thoroughly mix. Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.
Amy
Monday, September 7, 2009
TX Cowboy’s Pie
Hi everyone!
Tomorrow I am making TX Cowboy's Pie. This recipe interested me because Lou said it was good but it's from a site called 5dollaredinners and I really like that. You need to start with leftover roast beef. I always save and freeze any leftover meet we have, no matter how small the amount. It's perfect for dinners like this. I have about 2-3 cups of leftover roast beef that I'm planning to use. Lou said this would be great with leftover chicken or pork too though. Obviously my family won't eat cheese so I'll leave that off but I think this will be really good (and easy).
TX Cowboy’s Pie
Lou – CallMeLou
from www.5dollardinners.com
Leftover Beef Roast
2-4 T Barbeque Sauce
3 Large Potatoes
Milk
Butter
Salt/Pepper
1 cup shredded cheddar cheese
2-3 Broccoli Heads
Boil potatoes, mash with milk and butter until desired creaminess. Add Salt and Pepper. Shred leftover beef and mix with BBQ sauce. Spread mashed potatoes in bottom of 8×8 baking dish. Top with saucy meat mixture. Sprinkle cheese over the top. Bake at 350 for 15 minutes, or until cheese begins to golden. Steam broccoli and serve with TX Cowboy’s Pie.
Lou's notes: used instant mashed potatoes (6 servings) instead and microwaved them in the same pan I baked it in. Would be good with chicken or pork too.
Amy
Tomorrow I am making TX Cowboy's Pie. This recipe interested me because Lou said it was good but it's from a site called 5dollaredinners and I really like that. You need to start with leftover roast beef. I always save and freeze any leftover meet we have, no matter how small the amount. It's perfect for dinners like this. I have about 2-3 cups of leftover roast beef that I'm planning to use. Lou said this would be great with leftover chicken or pork too though. Obviously my family won't eat cheese so I'll leave that off but I think this will be really good (and easy).
TX Cowboy’s Pie
Lou – CallMeLou
from www.5dollardinners.com
Leftover Beef Roast
2-4 T Barbeque Sauce
3 Large Potatoes
Milk
Butter
Salt/Pepper
1 cup shredded cheddar cheese
2-3 Broccoli Heads
Boil potatoes, mash with milk and butter until desired creaminess. Add Salt and Pepper. Shred leftover beef and mix with BBQ sauce. Spread mashed potatoes in bottom of 8×8 baking dish. Top with saucy meat mixture. Sprinkle cheese over the top. Bake at 350 for 15 minutes, or until cheese begins to golden. Steam broccoli and serve with TX Cowboy’s Pie.
Lou's notes: used instant mashed potatoes (6 servings) instead and microwaved them in the same pan I baked it in. Would be good with chicken or pork too.
Amy
Sunday, September 6, 2009
Cookies N' Cream Supreme
Hi everyone!
Tomorrow we are spending Labor Day with John's family. I am going to bring Cookies N Cream Supreme. John and my boys will LOVE this! You want to use Oreo cookies (or the generic brand). If you can't find white chocolate pudding, use vanilla or whatever sounds good to you. If you don't have a springform pan, just use a regular square pan.
Cookies N' Cream Supreme
Katie (Katiedid)
35 creme-filled chocolate sandwich cookies, divided
3 T butter or margarine, melted
1 container (8 oz) frozen whipped topping, thawed, divided
2 pkg (8 oz each) cream cheese, softened
1 c milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
Finely chop 15 of the cookies. Melt butter, add cookie crumbs and mix well. Press crumb mixture onto bottom of springform pan. Refrigerate while preparing filling. Coarsely chop remaining cookies; set aside. Set aside 1/2 cup whipped topping for garnish. Gradually whisk or beat milk into cream cheese until smooth. Add pudding mix; whisk vigorously or beat with hand mixer until mixture begins to thicken. Add remaining whipped topping; mix until well blended. Fold in 1 1/2 cups of the chopped cookies; spread filling evenly over crust. Sprinkle remaining chopped cookies over filling. Garnish with reserved whipped topping. Refrigerate 30 minutes. Run knife around sides of dessert; release collar from pan and carefully remove. Yield: 12 servings
Amy
Tomorrow we are spending Labor Day with John's family. I am going to bring Cookies N Cream Supreme. John and my boys will LOVE this! You want to use Oreo cookies (or the generic brand). If you can't find white chocolate pudding, use vanilla or whatever sounds good to you. If you don't have a springform pan, just use a regular square pan.
Cookies N' Cream Supreme
Katie (Katiedid)
35 creme-filled chocolate sandwich cookies, divided
3 T butter or margarine, melted
1 container (8 oz) frozen whipped topping, thawed, divided
2 pkg (8 oz each) cream cheese, softened
1 c milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
Finely chop 15 of the cookies. Melt butter, add cookie crumbs and mix well. Press crumb mixture onto bottom of springform pan. Refrigerate while preparing filling. Coarsely chop remaining cookies; set aside. Set aside 1/2 cup whipped topping for garnish. Gradually whisk or beat milk into cream cheese until smooth. Add pudding mix; whisk vigorously or beat with hand mixer until mixture begins to thicken. Add remaining whipped topping; mix until well blended. Fold in 1 1/2 cups of the chopped cookies; spread filling evenly over crust. Sprinkle remaining chopped cookies over filling. Garnish with reserved whipped topping. Refrigerate 30 minutes. Run knife around sides of dessert; release collar from pan and carefully remove. Yield: 12 servings
Amy
Saturday, September 5, 2009
Country Pork Ribs
Hi everyone!
Tomorrow we are having Country Pork Ribs. These ribs are done on the grill. There are a lot of ingredients in the marinade but it should all be stuff you have in your fridge (at least I do). Then you marinate the ribs with half the marinade and you make a sauce out of the other half.
Country Pork Ribs
Katie (Katiedid) from Recipezaar
1 c grapefruit juice or orange juice
1 c ketchup
1/2 c cider vinegar
1/4 c soy sauce
1/4 c worcestershire sauce
2 T prepared horseradish
2 T prepared mustard
2 T ground ginger
1-2 tsp hot pepper sauce
1/2 tsp garlic powder
4-5 lbs country-style pork ribs
1/4 c honey
2 T brown sugar
In a bowl, combine the first 10 ingredients; mix well. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from the ribs. Grill, covered, over indirect medium heat for 20 minutes on each side. Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a meat thermometer reads 160 degrees, turning and basting occasionally. Serve with the remaining sauce.
Amy
Tomorrow we are having Country Pork Ribs. These ribs are done on the grill. There are a lot of ingredients in the marinade but it should all be stuff you have in your fridge (at least I do). Then you marinate the ribs with half the marinade and you make a sauce out of the other half.
Country Pork Ribs
Katie (Katiedid) from Recipezaar
1 c grapefruit juice or orange juice
1 c ketchup
1/2 c cider vinegar
1/4 c soy sauce
1/4 c worcestershire sauce
2 T prepared horseradish
2 T prepared mustard
2 T ground ginger
1-2 tsp hot pepper sauce
1/2 tsp garlic powder
4-5 lbs country-style pork ribs
1/4 c honey
2 T brown sugar
In a bowl, combine the first 10 ingredients; mix well. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from the ribs. Grill, covered, over indirect medium heat for 20 minutes on each side. Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a meat thermometer reads 160 degrees, turning and basting occasionally. Serve with the remaining sauce.
Amy
Friday, September 4, 2009
South Pacific Steak Kabobs
Hi everyone!
Tomorrow we are having South Pacific Steak Kabobs. These use apricot preserves as the sauce but I think you could easily sub peach or even pineapple preserves. Heck, orange marmelade would be good too. These kabobs actually leave the steaks whole and you eat the steak along with your fruit and veggie kabob. Since you need pineapple juice, I do recommend using canned pineapple instead of fresh. Remember, Hoisin is like a teriyaki BBQ sauce that's really thick. You can find it in the Asian food aisle of the super market.
South Pacific Steak Kabobs
Amy - amylz
Makes 4 servings
4 Flat Iron Steaks (about 2.5 pounds)
1-1/2 cups purchased fresh pineapple chunks packed in juice
1/2 cup hoisin sauce
1 large red bell pepper, cut into 1-1/2 inch pieces
1 small red onion, cut into 8 wedges
1/3 cup apricot preserves
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1. Soak four 12-inch bamboo skewers in water 10 minutes; drain.
2. Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag. Pour 1/4 cup hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
3. Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto four 12" skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 30 minutes.
4. Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally.
5. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.
*Recipe brought to you by the National Beef Cookoff 2003!
Amy
Tomorrow we are having South Pacific Steak Kabobs. These use apricot preserves as the sauce but I think you could easily sub peach or even pineapple preserves. Heck, orange marmelade would be good too. These kabobs actually leave the steaks whole and you eat the steak along with your fruit and veggie kabob. Since you need pineapple juice, I do recommend using canned pineapple instead of fresh. Remember, Hoisin is like a teriyaki BBQ sauce that's really thick. You can find it in the Asian food aisle of the super market.
South Pacific Steak Kabobs
Amy - amylz
Makes 4 servings
4 Flat Iron Steaks (about 2.5 pounds)
1-1/2 cups purchased fresh pineapple chunks packed in juice
1/2 cup hoisin sauce
1 large red bell pepper, cut into 1-1/2 inch pieces
1 small red onion, cut into 8 wedges
1/3 cup apricot preserves
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1. Soak four 12-inch bamboo skewers in water 10 minutes; drain.
2. Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag. Pour 1/4 cup hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
3. Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto four 12" skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 30 minutes.
4. Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally.
5. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.
*Recipe brought to you by the National Beef Cookoff 2003!
Amy
Apple-Jack Chicken Pizza with Caramelized Onions, Easy Oven Enchiladas
Hi everyone!
Here are the lunches I'm planning this week. The pizza was one of the Pillsbury winners and I wanted to give it a try. The enchiladas will be perfect for putting in Jackson's school lunch this week.
Apple-Jack Chicken Pizza with Caramelized Onions
Amy – amylz
Pillsbury Winner
3 tablespoons LAND O LAKES® Butter
2 large sweet onions (such as Maui or Walla Walla), very thinly sliced
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 unpeeled large Red Delicious apple, thinly sliced
1/2 teaspoon Domino® or C&H® Granulated Sugar
3 cups cubed cooked chicken breast
1/3 cup cooked real bacon bits (from 3-oz package)
2 medium green onions, sliced (2 tablespoons)
1 1/2 cups shredded pepper Jack cheese (6 oz)
1 1/2 cups shredded Cheddar cheese (6 oz)
1. In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add sweet onions and thyme; cook about 20 minutes, stirring occasionally, until soft and golden. Stir in salt and pepper. Remove onions from skillet; set aside.
2. Heat oven to 425°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle. Bake 7 to 11 minutes or until light golden brown. Reduce oven temperature to 375°F.
3. Meanwhile, in same skillet, melt remaining 1 tablespoon butter over medium heat. Add apple and sugar; cook 4 to 6 minutes, stirring occasionally, until sugar is melted and apple is slightly soft.
4. Spread onion mixture over partially baked crust. Top evenly with chicken, apple mixture, bacon, green onions and cheeses.
5. Bake 10 to 20 minutes longer or until cheeses are melted and crust is golden brown.
NUTRITION INFORMATION:
1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 12g, Trans Fat 1/2g); Cholesterol 100mg; Sodium 890mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 9g); Protein 32g Percent Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 25%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 2 Fat Carbohydrate Choices: 2
Easy Oven Enchiladas
Amy – amylz
Betty Crocker Makes:6 enchiladas
1 pound lean ground beef
1/2 cup milk
1 1/3 cups hot water
1 package Hamburger Helper® cheesy enchilada
6 Old El Paso® flour tortillas for burritos (8 inches in diameter)
1 jar (16 ounces) Old El Paso® salsa (any variety)
1 cup shredded Cheddar cheese (4 ounces)
3 tablespoons milk
1. Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender.
2. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese.
3. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas.
High Altitude (3500-6500 ft) Increase hot water to 2 cups and simmer time to about 12 minutes.
Amy
Here are the lunches I'm planning this week. The pizza was one of the Pillsbury winners and I wanted to give it a try. The enchiladas will be perfect for putting in Jackson's school lunch this week.
Apple-Jack Chicken Pizza with Caramelized Onions
Amy – amylz
Pillsbury Winner
3 tablespoons LAND O LAKES® Butter
2 large sweet onions (such as Maui or Walla Walla), very thinly sliced
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 unpeeled large Red Delicious apple, thinly sliced
1/2 teaspoon Domino® or C&H® Granulated Sugar
3 cups cubed cooked chicken breast
1/3 cup cooked real bacon bits (from 3-oz package)
2 medium green onions, sliced (2 tablespoons)
1 1/2 cups shredded pepper Jack cheese (6 oz)
1 1/2 cups shredded Cheddar cheese (6 oz)
1. In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add sweet onions and thyme; cook about 20 minutes, stirring occasionally, until soft and golden. Stir in salt and pepper. Remove onions from skillet; set aside.
2. Heat oven to 425°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle. Bake 7 to 11 minutes or until light golden brown. Reduce oven temperature to 375°F.
3. Meanwhile, in same skillet, melt remaining 1 tablespoon butter over medium heat. Add apple and sugar; cook 4 to 6 minutes, stirring occasionally, until sugar is melted and apple is slightly soft.
4. Spread onion mixture over partially baked crust. Top evenly with chicken, apple mixture, bacon, green onions and cheeses.
5. Bake 10 to 20 minutes longer or until cheeses are melted and crust is golden brown.
NUTRITION INFORMATION:
1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 12g, Trans Fat 1/2g); Cholesterol 100mg; Sodium 890mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 9g); Protein 32g Percent Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 25%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 2 Fat Carbohydrate Choices: 2
Easy Oven Enchiladas
Amy – amylz
Betty Crocker Makes:6 enchiladas
1 pound lean ground beef
1/2 cup milk
1 1/3 cups hot water
1 package Hamburger Helper® cheesy enchilada
6 Old El Paso® flour tortillas for burritos (8 inches in diameter)
1 jar (16 ounces) Old El Paso® salsa (any variety)
1 cup shredded Cheddar cheese (4 ounces)
3 tablespoons milk
1. Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender.
2. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese.
3. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas.
High Altitude (3500-6500 ft) Increase hot water to 2 cups and simmer time to about 12 minutes.
Amy
Thursday, September 3, 2009
Brownie SWIRLED Peanut Butter Cups
Hi everyone!
Tomorrow we are having dinner with friends and I'm bringing a dessert. I decided on these brownies meet peanut butter cups yumminess.
Brownie SWIRLED Peanut Butter Cups
Amy - amylz
Nestle
3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
3/4 cup Semi-Sweet Chocolate Morsels
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1 2/3 cups (10-oz. pkg.) Milk Chocolate & Peanut Butter Morsels, divided
3/4 cup creamy peanut butter
PREHEAT oven to 350º F. Grease 12 muffin cups. COMBINE sugar, butter and water in medium microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute or until butter is melted. Add semi-sweet morsels; stir until melted. Add egg and vanilla extract and stir well. Add flour and baking soda and stir until blended. Allow to cool to room temperature. Stir in 1 cup Swirled morsels. Spoon a heaping tablespoon batter into each prepared muffin cup. BAKE for 13 to 15 minutes or until top is set and wooden pick inserted center comes out still slightly wet. Place muffin pan on wire rack. Centers of brownies will fall upon cooling. If some do not, with back of teaspoon, tap center to make a hole. PLACE peanut butter in small, microwave-safe bowl. Microwave on HIGH (100%) power for 45 seconds; stir. While brownies are still hot, spoon a scant tablespoon peanut butter into center of each brownie. Top with remaining Swirled morsels. Cool completely in pan on wire rack. Run a knife around edge and carefully remove from pan.
Amy
Tomorrow we are having dinner with friends and I'm bringing a dessert. I decided on these brownies meet peanut butter cups yumminess.
Brownie SWIRLED Peanut Butter Cups
Amy - amylz
Nestle
3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
3/4 cup Semi-Sweet Chocolate Morsels
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1 2/3 cups (10-oz. pkg.) Milk Chocolate & Peanut Butter Morsels, divided
3/4 cup creamy peanut butter
PREHEAT oven to 350º F. Grease 12 muffin cups. COMBINE sugar, butter and water in medium microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute or until butter is melted. Add semi-sweet morsels; stir until melted. Add egg and vanilla extract and stir well. Add flour and baking soda and stir until blended. Allow to cool to room temperature. Stir in 1 cup Swirled morsels. Spoon a heaping tablespoon batter into each prepared muffin cup. BAKE for 13 to 15 minutes or until top is set and wooden pick inserted center comes out still slightly wet. Place muffin pan on wire rack. Centers of brownies will fall upon cooling. If some do not, with back of teaspoon, tap center to make a hole. PLACE peanut butter in small, microwave-safe bowl. Microwave on HIGH (100%) power for 45 seconds; stir. While brownies are still hot, spoon a scant tablespoon peanut butter into center of each brownie. Top with remaining Swirled morsels. Cool completely in pan on wire rack. Run a knife around edge and carefully remove from pan.
Amy
The Best Peach Nectarine Muffins, EASY BANANA BREAD
Hi everyone!
Here are the muffins I plan to make this week. Now that school is back in session, having muffins around is a life saver. They're great for a really quick breakfast, an after school snack and they're great in the school lunches. I have some frozen diced nectarines I want to use up so I'm making these nectarine muffins. I may just do all nectarines, I haven't decided yet. You know how I always mention dicing up any leftover fruits and veggies, well, this is an example of when I use them up. I'm also doing this easy Banana Bread which uses a cake mix. It calls for banana cake which I can't find around here so I sub a yellow cake.
The Best Peach Nectarine Muffins
Katie (Katiedid) from Recipezaar
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 ripe peach (peeled, pitted, and diced)
1 ripe nectarine, pitted and diced (or use 1 1/2 cup other fruit)
1/8-1/4 cup brown sugar
Preheat oven to 400 degrees. Grease 8 muffin cups or use paper liners. In a large bowl combine flour, white sugar, salt, and baking powder. Add oil, egg, and milk. Stir only until blended together. Fold in fruit. Fill muffin tins to the top. Sprinkle tops with brown sugar. Bake 15-20 minutes.
Katie's Notes: I used 3/4 c whole wheat and 3/4 c all-purpose flour, subbed applesauce for the oil and used 2 c chopped peaches for the fruit. I made 6 regular sized muffins sprinkled with brown sugar and 12 mini muffins without the brown sugar.
EASY BANANA BREAD
Amy - amylz
2 bananas, mashed
1 banana cake mix (or yellow)
1 small box banana instant pudding
3 eggs
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp cinnamon
1/2 cup water
3/4 cup finely chopped nuts
Preheat oven to 350. Blend all ingredients together until smooth. Fill greased bread pans 3/4 full. Bake about 30 minutes or until toothpick comes out clean.
Amy
Here are the muffins I plan to make this week. Now that school is back in session, having muffins around is a life saver. They're great for a really quick breakfast, an after school snack and they're great in the school lunches. I have some frozen diced nectarines I want to use up so I'm making these nectarine muffins. I may just do all nectarines, I haven't decided yet. You know how I always mention dicing up any leftover fruits and veggies, well, this is an example of when I use them up. I'm also doing this easy Banana Bread which uses a cake mix. It calls for banana cake which I can't find around here so I sub a yellow cake.
The Best Peach Nectarine Muffins
Katie (Katiedid) from Recipezaar
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 ripe peach (peeled, pitted, and diced)
1 ripe nectarine, pitted and diced (or use 1 1/2 cup other fruit)
1/8-1/4 cup brown sugar
Preheat oven to 400 degrees. Grease 8 muffin cups or use paper liners. In a large bowl combine flour, white sugar, salt, and baking powder. Add oil, egg, and milk. Stir only until blended together. Fold in fruit. Fill muffin tins to the top. Sprinkle tops with brown sugar. Bake 15-20 minutes.
Katie's Notes: I used 3/4 c whole wheat and 3/4 c all-purpose flour, subbed applesauce for the oil and used 2 c chopped peaches for the fruit. I made 6 regular sized muffins sprinkled with brown sugar and 12 mini muffins without the brown sugar.
EASY BANANA BREAD
Amy - amylz
2 bananas, mashed
1 banana cake mix (or yellow)
1 small box banana instant pudding
3 eggs
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp cinnamon
1/2 cup water
3/4 cup finely chopped nuts
Preheat oven to 350. Blend all ingredients together until smooth. Fill greased bread pans 3/4 full. Bake about 30 minutes or until toothpick comes out clean.
Amy
Wednesday, September 2, 2009
Cayenne-Cinnamon Ribs with Maple Glaze, Broccoli Casserole
Hi everyone!
Tomorrow we are having ribs for dinner. I'm typically not a cinnamon lover but I think these sound really good and know the family will like it. My kids love sweet and hot things together. These look so easy too! On the side, I'm going to make a broccoli casserole. I'm not kidding anyone, I am going to love this, I'm not even sure anyone else will try it but still, I'm making it. It sounds super good! I'll also be serving some Betty Crocker Au Gratin potatoes (I discovered a box in my cupboard and have no idea where it came from) and then whatever veggies are left in my fridge. I think I have some cucumbers and I like to slice those and put some sea salt on them and serve that as a side dish. My husband prefers that I peel them first so I do that. The rest of my veggies I usually dice up (if it's the day before shopping day) and freeze them. The same goes for fruit!
Cayenne-Cinnamon Ribs with Maple Glaze
Amy – amylz
McCormick Website Makes 8 servings.
1/4 cup firmly packed brown sugar
1 tablespoon McCormick® Garlic Powder
1 tablespoon McCormick® Paprika
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon McCormick® Crushed Red Pepper
1 teaspoon Sea Salt using McCormick® Sea Salt Grinder
3 pounds pork baby back ribs
1/4 cup maple syrup
1. Preheat oven to 375°F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.
2. Bake 1 hour or until meat starts to pull away from bones.
3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.
All Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.
Broccoli Casserole
Rachel--burns_toast via Best loved Casseroles
2 pkgs. 16oz. each frozen broccoli florets
1 can cream of mushroom soup
1 cup sour cream
1 1/2 cups cheddar cheese, shredded
1 can 6oz. french fried onions, divided
Cook broccoli as directed; drain well. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1 1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli. Pour into a greased 2 quart baking dish. Bake uncovered at 325 for 25-30 minutes or until bubbly. Sprinkle with remaining cheese and onions. Bake 10-15 minuted longer or until cheese is melted.
Amy
Tomorrow we are having ribs for dinner. I'm typically not a cinnamon lover but I think these sound really good and know the family will like it. My kids love sweet and hot things together. These look so easy too! On the side, I'm going to make a broccoli casserole. I'm not kidding anyone, I am going to love this, I'm not even sure anyone else will try it but still, I'm making it. It sounds super good! I'll also be serving some Betty Crocker Au Gratin potatoes (I discovered a box in my cupboard and have no idea where it came from) and then whatever veggies are left in my fridge. I think I have some cucumbers and I like to slice those and put some sea salt on them and serve that as a side dish. My husband prefers that I peel them first so I do that. The rest of my veggies I usually dice up (if it's the day before shopping day) and freeze them. The same goes for fruit!
Cayenne-Cinnamon Ribs with Maple Glaze
Amy – amylz
McCormick Website Makes 8 servings.
1/4 cup firmly packed brown sugar
1 tablespoon McCormick® Garlic Powder
1 tablespoon McCormick® Paprika
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon McCormick® Crushed Red Pepper
1 teaspoon Sea Salt using McCormick® Sea Salt Grinder
3 pounds pork baby back ribs
1/4 cup maple syrup
1. Preheat oven to 375°F. Mix brown sugar and spices in small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined roasting pan. Cover with foil.
2. Bake 1 hour or until meat starts to pull away from bones.
3. Preheat grill to medium heat. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.
All Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.
Broccoli Casserole
Rachel--burns_toast via Best loved Casseroles
2 pkgs. 16oz. each frozen broccoli florets
1 can cream of mushroom soup
1 cup sour cream
1 1/2 cups cheddar cheese, shredded
1 can 6oz. french fried onions, divided
Cook broccoli as directed; drain well. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1 1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli. Pour into a greased 2 quart baking dish. Bake uncovered at 325 for 25-30 minutes or until bubbly. Sprinkle with remaining cheese and onions. Bake 10-15 minuted longer or until cheese is melted.
Amy
Tuesday, September 1, 2009
Saucy Mozzarella Patties, Chicken Gumbo over Rice, Black Pepper Biscuits
Hi everyone!
Tomorrow I taking a meal to someone who just had a baby and I'm bringing the Saucy Mozzarella Patties. You can use any ground meat you like in this but obviously ground turkey breast would make it a bit healthier. I like to use a jar of Prego for things like this. You just make the patties, bread, fry, then bake. Yum! I'm going to bring them a green salad and some fresh blueberries as well. For our dinner, I'm making Chicken Gumbo over rice and some Black Pepper Biscuits. I use the term gumbo very lightly but I get why they're calling it that. This is actually a WW recipe so it should be very healthy. I liked how fast and easy it looks. This is a great way to use up leftover cooked chicken or buy one of those cooked chickens in your super market deli. The biscuits are also very easy and done in your food processor. Love that! I'll also be serving raw carrots with dip.
Saucy Mozzarella Patties
Jessica (bcHOSTJessicaWessica)
1 jar of your favorite tomato sauce or 16-24 oz homemade marinara/pasta sauce
1 lb ground turkey (or meat of your choice)
1 cup breadcrumbs
2 cups breadcrumbs
1 egg
salt & pepper to taste
garlic powder to taste
butter or margarine
olive or veggie oil
1 cup shredded mozzarella cheese (or fave melting cheese)
1/2 cup grated or shredded Parmesan cheese
*Place ground meat into a large mixing bowl.
*Add egg & incorporate into meat.
*Add 1 cup bread crumbs.
*Add salt, pepper & garlic powder to taste.
*Combine ingredients by hand until well-blended.
*Heat non-stick frying pan.
*Melt about 1 TB of butter & about 1 TB of olive oil in pan.
*Put 2 cups bread crumbs into flat dish.
*Measure 1/3 cup of meat with a 1/3 measuring cup & flatten meat into a patty, like a hamburger.
*Press patty into dish with bread crumbs to coat/bread patty.
*Cook patty in butter & olive oil just until both sides are browned.
*Depending on size of pan, cook 3-4 patties at once.
*Place patties in a flat baking dish, sprayed with cooking oil if desired.
*Repeat until all of meat mixture is used.
*Spoon some sauce onto top of each patty.
*Sprinkle with Parmesan.
*Sprinkle with mozzarella.
*Drizzle more sauce on top of cheese.
*Bake at 350* until cheese is melted and bubbly, but not brown; about 15-20 minutes.
*Makes 6-8 patties.
*For kids, 1/4 measuring cup of meat is a great serving size.
Chicken Gumbo over Rice
Amy - Amylz – WW website
1 cup canned tomatoes with green chilies , diced
1/2 cup water
1/4 cup green pepper(s) , chopped
1/4 cup onion(s) , chopped
1 medium garlic clove(s) , chopped
4 oz cooked boneless, skinless chicken breast , cubed
1 Tbsp parsley , fresh, chopped
1 cup cooked brown rice , kept hot
Place tomatoes, water, pepper, onion and garlic in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 3 minutes. Add chicken and parsley and cook for 1 minute more to warm through. Serve over rice.
Black Pepper Biscuits
Amy - amylz
Recipe courtesy Bobby Flay
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 tablespoons coarsely ground black pepper
4 tablespoons unsalted butter, melted
Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.
Amy
Tomorrow I taking a meal to someone who just had a baby and I'm bringing the Saucy Mozzarella Patties. You can use any ground meat you like in this but obviously ground turkey breast would make it a bit healthier. I like to use a jar of Prego for things like this. You just make the patties, bread, fry, then bake. Yum! I'm going to bring them a green salad and some fresh blueberries as well. For our dinner, I'm making Chicken Gumbo over rice and some Black Pepper Biscuits. I use the term gumbo very lightly but I get why they're calling it that. This is actually a WW recipe so it should be very healthy. I liked how fast and easy it looks. This is a great way to use up leftover cooked chicken or buy one of those cooked chickens in your super market deli. The biscuits are also very easy and done in your food processor. Love that! I'll also be serving raw carrots with dip.
Saucy Mozzarella Patties
Jessica (bcHOSTJessicaWessica)
1 jar of your favorite tomato sauce or 16-24 oz homemade marinara/pasta sauce
1 lb ground turkey (or meat of your choice)
1 cup breadcrumbs
2 cups breadcrumbs
1 egg
salt & pepper to taste
garlic powder to taste
butter or margarine
olive or veggie oil
1 cup shredded mozzarella cheese (or fave melting cheese)
1/2 cup grated or shredded Parmesan cheese
*Place ground meat into a large mixing bowl.
*Add egg & incorporate into meat.
*Add 1 cup bread crumbs.
*Add salt, pepper & garlic powder to taste.
*Combine ingredients by hand until well-blended.
*Heat non-stick frying pan.
*Melt about 1 TB of butter & about 1 TB of olive oil in pan.
*Put 2 cups bread crumbs into flat dish.
*Measure 1/3 cup of meat with a 1/3 measuring cup & flatten meat into a patty, like a hamburger.
*Press patty into dish with bread crumbs to coat/bread patty.
*Cook patty in butter & olive oil just until both sides are browned.
*Depending on size of pan, cook 3-4 patties at once.
*Place patties in a flat baking dish, sprayed with cooking oil if desired.
*Repeat until all of meat mixture is used.
*Spoon some sauce onto top of each patty.
*Sprinkle with Parmesan.
*Sprinkle with mozzarella.
*Drizzle more sauce on top of cheese.
*Bake at 350* until cheese is melted and bubbly, but not brown; about 15-20 minutes.
*Makes 6-8 patties.
*For kids, 1/4 measuring cup of meat is a great serving size.
Chicken Gumbo over Rice
Amy - Amylz – WW website
1 cup canned tomatoes with green chilies , diced
1/2 cup water
1/4 cup green pepper(s) , chopped
1/4 cup onion(s) , chopped
1 medium garlic clove(s) , chopped
4 oz cooked boneless, skinless chicken breast , cubed
1 Tbsp parsley , fresh, chopped
1 cup cooked brown rice , kept hot
Place tomatoes, water, pepper, onion and garlic in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 3 minutes. Add chicken and parsley and cook for 1 minute more to warm through. Serve over rice.
Black Pepper Biscuits
Amy - amylz
Recipe courtesy Bobby Flay
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 tablespoons coarsely ground black pepper
4 tablespoons unsalted butter, melted
Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in the bowl of a food processor. Pulse twice to distribute the ingredients evenly. Scatter the butter over the top of the flour mixture and pulse 4 or 5 times or until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to make 8 biscuits then place them on the prepared baking sheet. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.
Amy
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