Hi everyone!
Tomorrow we are having Spaghetti with Turkey Meatballs. This is all done from scratch so the directions looks long but don't let that freak you out. Making spaghetti from scratch is really quite easy and definitely worth it!
Spaghetti with Turkey Meatballs
Amy - amylz
Recipe courtesy The Neelys
Turkey Meatballs:
3 slices white bread, crust removed and torn into small shreds
1/4 cup whole milk
3/4 pound ground turkey (recommended: 93 percent lean dark meat)
1/2 pound Italian turkey sausage, casing removed
1/4 cup grated Parmesan, plus more for serving
2 tablespoons finely chopped parsley leaves
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Vegetable oil, for pan-frying
Spicy Tomato Sauce:
2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoons red pepper flakes
1 (28-ounce) can crushed tomatoes, in thick puree
1 teaspoon dried basil
1 teaspoon sugar
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente
For the meatballs: Preheat vegetable oil over medium heat. In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk. In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes. For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper. Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.
Amy
Saturday, October 31, 2009
Friday, October 30, 2009
Spooky Shepherd's Pie
Hi everyone!
Tomorrow is Halloween and I always host my family at my house. This year I decided to make a Spooky Shepherd's Pie. You make ghosts out of the mashed potatoes and that's what makes it spooky.
Spooky Shepherd's Pie
Amy - amylz
Makes: 6 servings
1 lb. lean ground beef
1 medium onion, coarsely chopped
2 ½ cups Green Giant® Frozen Mixed Vegetables
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 (12-oz.) jar home-style beef gravy
1 ¾ cups water
2 tablespoons margarine or butter
¼ teaspoon garlic powder
½ cup milk
2 ¼ cups instant mashed potatoes
¼ cup grated Parmesan cheese
1 egg, slightly beaten
1 . Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2 . Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3 . Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4 . Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
5 . Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
Amy
Tomorrow is Halloween and I always host my family at my house. This year I decided to make a Spooky Shepherd's Pie. You make ghosts out of the mashed potatoes and that's what makes it spooky.
Spooky Shepherd's Pie
Amy - amylz
Makes: 6 servings
1 lb. lean ground beef
1 medium onion, coarsely chopped
2 ½ cups Green Giant® Frozen Mixed Vegetables
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 (12-oz.) jar home-style beef gravy
1 ¾ cups water
2 tablespoons margarine or butter
¼ teaspoon garlic powder
½ cup milk
2 ¼ cups instant mashed potatoes
¼ cup grated Parmesan cheese
1 egg, slightly beaten
1 . Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2 . Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3 . Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4 . Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
5 . Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
Amy
Summer Corn, Bacon and Potato Chowder, Spicy Nacho Bake, Beefy Macaroni, Quick Calzones
Hi everyone!
Here are our items on the lunch menu this week. The first is Summer Corn, Bacon and Potato Chowder. This is a WW recipe but obviously if you use real bacon and regular milk, it won't be a WW recipe anymore. I plan to use frozen corn for this. The 2nd recipe is Spicy Nacho Bake. My 7 year old will love this so I plan to make it over the weekend when he is home. The Beefy Macaroni is just like it sounds. Moonie Mac is just another name for elbow macaroni. The last item is Quick Calzones. This is a McCormick recipe and looks pretty quick and easy. You can use any pizza ingredients you like.
Summer Corn, Bacon and Potato Chowder
Amylz – WW website
Servings: 4
1 medium Yukon Gold potato(es)
1 sprays cooking spray
1/2 cup celery, chopped
1/4 cup onion(s), chopped (or 1 large shallot)
4 piece corn on the cob, kernels removed with a knife
1 cup sweet red pepper(s), diced
4 oz Canadian-style bacon, diced
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.) Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
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).
Beefy Macaroni
brookiebunny
1 lb ground beef
8 ounces moonie mac
1/4 cup Minced Onions
Small can of tomato paste
1/2 can of petitie diced tomatoes, with juice
1 beef bouillon dissolved in ¼ cup hot water
1 tbs Garlic powder
1/4 tsp Chili powder
2 tsps Paprika
1 tsp Cumin
1/2 cup Cheddar Cheese (or more if you like)
Cook moonie mac according to directions. Brown ground beef and drain fat. Add onions and cook 5 mins. longer. Add bouillon, tomato paste, tomatoes and seasonings. Cook for 10 mins. over medium heat, uncovered. Stir in cheese until melted.
Quick Calzones
Amy - amylz
Makes 8 servings.
1 package McCormick® Italian-Style Spaghetti Sauce Mix
1 can (6 ounces) tomato paste
Water
1 tablespoon vegetable oil
2 packages (8 ounces each) refrigerated crescent rolls
1 package (4 ounces) sliced pepperoni
1 package (8 ounces) shredded mozzarella cheese
1. Preheat oven to 350°F. Mix Spaghetti Sauce Mix, tomato paste, 1 can water and oil in medium bowl.
2. Unroll crescent rolls; separate into 8 rectangles. Press together perforations.
3. Spoon 1 tablespoon sauce on one half of each rectangle. Top with sliced pepperoni and shredded mozzarella cheese. Fold dough over cheese and press to seal edges.
4. Bake 10 minutes or until golden brown.
Amy
Here are our items on the lunch menu this week. The first is Summer Corn, Bacon and Potato Chowder. This is a WW recipe but obviously if you use real bacon and regular milk, it won't be a WW recipe anymore. I plan to use frozen corn for this. The 2nd recipe is Spicy Nacho Bake. My 7 year old will love this so I plan to make it over the weekend when he is home. The Beefy Macaroni is just like it sounds. Moonie Mac is just another name for elbow macaroni. The last item is Quick Calzones. This is a McCormick recipe and looks pretty quick and easy. You can use any pizza ingredients you like.
Summer Corn, Bacon and Potato Chowder
Amylz – WW website
Servings: 4
1 medium Yukon Gold potato(es)
1 sprays cooking spray
1/2 cup celery, chopped
1/4 cup onion(s), chopped (or 1 large shallot)
4 piece corn on the cob, kernels removed with a knife
1 cup sweet red pepper(s), diced
4 oz Canadian-style bacon, diced
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.) Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
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).
Beefy Macaroni
brookiebunny
1 lb ground beef
8 ounces moonie mac
1/4 cup Minced Onions
Small can of tomato paste
1/2 can of petitie diced tomatoes, with juice
1 beef bouillon dissolved in ¼ cup hot water
1 tbs Garlic powder
1/4 tsp Chili powder
2 tsps Paprika
1 tsp Cumin
1/2 cup Cheddar Cheese (or more if you like)
Cook moonie mac according to directions. Brown ground beef and drain fat. Add onions and cook 5 mins. longer. Add bouillon, tomato paste, tomatoes and seasonings. Cook for 10 mins. over medium heat, uncovered. Stir in cheese until melted.
Quick Calzones
Amy - amylz
Makes 8 servings.
1 package McCormick® Italian-Style Spaghetti Sauce Mix
1 can (6 ounces) tomato paste
Water
1 tablespoon vegetable oil
2 packages (8 ounces each) refrigerated crescent rolls
1 package (4 ounces) sliced pepperoni
1 package (8 ounces) shredded mozzarella cheese
1. Preheat oven to 350°F. Mix Spaghetti Sauce Mix, tomato paste, 1 can water and oil in medium bowl.
2. Unroll crescent rolls; separate into 8 rectangles. Press together perforations.
3. Spoon 1 tablespoon sauce on one half of each rectangle. Top with sliced pepperoni and shredded mozzarella cheese. Fold dough over cheese and press to seal edges.
4. Bake 10 minutes or until golden brown.
Amy
Thursday, October 29, 2009
Mushroom Pork Chops
Hi everyone!
Tomorrow we are having mushroom pork chops. These are done in one pan on the stove so it makes for easy clean up. I may omit the onion since my husband doesn't love onions but we'll see. This looks very simple and good!
Mushroom Pork Chops
Amy – amylz
All Recipes Yields: 4 servings
4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops over medium-high heat. Add the onion
and mushrooms, and saute for one minute. Pour cream of mushroom soup over
chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30
minutes, or until chops are cooked through.
Amy
Tomorrow we are having mushroom pork chops. These are done in one pan on the stove so it makes for easy clean up. I may omit the onion since my husband doesn't love onions but we'll see. This looks very simple and good!
Mushroom Pork Chops
Amy – amylz
All Recipes Yields: 4 servings
4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops over medium-high heat. Add the onion
and mushrooms, and saute for one minute. Pour cream of mushroom soup over
chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30
minutes, or until chops are cooked through.
Amy
Chewy Granola Bars, Lemon Blueberry Muffins
Hi everyone!
Here are my baked goods for the week. I thought I would give these Chewy Granola Bars a try because I'm tired of buying granola bars for the kids. Everyone says they're good so we'll see. Obviously you can add or omit ingredients to make the flavors you like. I'm also making Lemon Blueberry Muffins. You all should be baking muffins on a regular basis. I can't tell you how nice it is to always have muffins on hand for those times when the kids need a quick breakfast on the go or a snack during the day!
Chewy Granola Bars
OP: Penguin32
2 cups rolled oats
1/2 cup oat flour, blended until powdery (or 1/2 cup wheat germ)
1 cup whole wheat flour
3/4 cup packed brown sugar
3/4 cup chocolate chips (optional)
1/2 teaspoon salt
1/2 cup honey
1/2 cup vegetable oil
1 egg, beaten
2 teaspoons vanilla extract
Generously grease a 9x13 inch baking pan. In a large bowl, mix together dry ingredients. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 25 to 30 minutes at 350° F, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Freezes well.
Lemon Blueberry Muffins
OP??
3 cups unsifted flour
1 cup granulated sugar
4½ tsp baking powder
½ tsp sea salt
2 large eggs
½ cup canola oil
1½ cups milk
¼ tsp ground cinnamon
½ cup grated lemon zest (from 2 large lemons)
1½ cups blueberries
sugar in the raw (optional)
1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the flour, sugar, baking powder and salt.
3. In a separate bowl, whisk the eggs together. Stir in the oil and the milk.
4. Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cinnamon, lemon zest and blueberries.
5. Lightly grease a muffin pan with nonstick spray or melted butter and fill each cup 2/3 full with the batter. Sprinkle the top of each muffin with Sugar in the Raw, if using.
6. Bake for 20-25 minutes, until a toothpick inserted in a muffin comes out clean.
Yield: 16 regular or 12 supersize muffins
Recipe Source The Summer House Cookbook
Amy
Here are my baked goods for the week. I thought I would give these Chewy Granola Bars a try because I'm tired of buying granola bars for the kids. Everyone says they're good so we'll see. Obviously you can add or omit ingredients to make the flavors you like. I'm also making Lemon Blueberry Muffins. You all should be baking muffins on a regular basis. I can't tell you how nice it is to always have muffins on hand for those times when the kids need a quick breakfast on the go or a snack during the day!
Chewy Granola Bars
OP: Penguin32
2 cups rolled oats
1/2 cup oat flour, blended until powdery (or 1/2 cup wheat germ)
1 cup whole wheat flour
3/4 cup packed brown sugar
3/4 cup chocolate chips (optional)
1/2 teaspoon salt
1/2 cup honey
1/2 cup vegetable oil
1 egg, beaten
2 teaspoons vanilla extract
Generously grease a 9x13 inch baking pan. In a large bowl, mix together dry ingredients. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 25 to 30 minutes at 350° F, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Freezes well.
Lemon Blueberry Muffins
OP??
3 cups unsifted flour
1 cup granulated sugar
4½ tsp baking powder
½ tsp sea salt
2 large eggs
½ cup canola oil
1½ cups milk
¼ tsp ground cinnamon
½ cup grated lemon zest (from 2 large lemons)
1½ cups blueberries
sugar in the raw (optional)
1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the flour, sugar, baking powder and salt.
3. In a separate bowl, whisk the eggs together. Stir in the oil and the milk.
4. Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cinnamon, lemon zest and blueberries.
5. Lightly grease a muffin pan with nonstick spray or melted butter and fill each cup 2/3 full with the batter. Sprinkle the top of each muffin with Sugar in the Raw, if using.
6. Bake for 20-25 minutes, until a toothpick inserted in a muffin comes out clean.
Yield: 16 regular or 12 supersize muffins
Recipe Source The Summer House Cookbook
Amy
Wednesday, October 28, 2009
Italian Steak Sandwiches, Grandma's Onion Rings
Hi everyone!
Tomorrow we are having Italian Steak Sandwiches. These are about as easy as it gets since you use roast beef from the deli. They're basically like a french dip. My family should love these. I'm also making onion rings. I have a deep fryer so I'll do them in that but you could easily do these in a frying pan as well.
Italian Steak Sandwiches
Amy - amylz
SERVINGS: 4
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil
16 slices deli roast beef
1/2 cup beef broth
2 tablespoons red wine or additional beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese
In a large skillet, saute garlic and pepper flakes in oil. Add the roast beef , broth, wine or additional broth and seasonings; heat through. Place beef slices on rolls; drizzle with the broth mixture. Top with cheese. Yield: 4 servings.
Grandma's Onion Rings (Southern Style)
Amy – amylz
All Recipe Servings: 6
1 quart oil for frying, or as needed
2 cups all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
3 egg whites
1 cup milk
1 tablespoon white vinegar
3 large sweet onions, peeled and sliced into
thick rings
1. Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
2. Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.
3. Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.
4. Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.
Amy
Tomorrow we are having Italian Steak Sandwiches. These are about as easy as it gets since you use roast beef from the deli. They're basically like a french dip. My family should love these. I'm also making onion rings. I have a deep fryer so I'll do them in that but you could easily do these in a frying pan as well.
Italian Steak Sandwiches
Amy - amylz
SERVINGS: 4
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil
16 slices deli roast beef
1/2 cup beef broth
2 tablespoons red wine or additional beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese
In a large skillet, saute garlic and pepper flakes in oil. Add the roast beef , broth, wine or additional broth and seasonings; heat through. Place beef slices on rolls; drizzle with the broth mixture. Top with cheese. Yield: 4 servings.
Grandma's Onion Rings (Southern Style)
Amy – amylz
All Recipe Servings: 6
1 quart oil for frying, or as needed
2 cups all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
3 egg whites
1 cup milk
1 tablespoon white vinegar
3 large sweet onions, peeled and sliced into
thick rings
1. Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
2. Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.
3. Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.
4. Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.
Amy
Tuesday, October 27, 2009
Spicy Enchiladas with Pumpkin Sauce
Hi everyone!
Tomorrow is my Mother-in-law's birthday and we'll be out with them. So, here is a recipe for Spicy Enchiladas with Pumpkin Sauce. Sandy said "I was confident that I would like this recipe, but I figured DH and DS would probably be unhappy. As it turns out, DH said they were the best enchiladas he has ever had - he said this while eating them and again the next day. That about knocked me off my chair! The sauce tasted very much like traditional enchilada sauce, but you can feel good eating it, because it's a high-fiber vegetable. I modified the recipe to accommodate the ingredients I had in the house and to make preparation easier on me. For example, I used cayenne instead of the fresh jalapeno, which I didn't have. I used garlic powder so that I could combine the ingredients in a bowl, rather than having to pull out the food processor. I didn't have leftover chicken, so I sauteed two breasts. Next time around I may reduce the chili powder, add some canned green chiles, and a splash of heavy cream to the pumpkin sauce.
Spicy Enchiladas with Pumpkin Sauce
~*~Sandy~*~
modified from Everyday Food - Great Food Fast
This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).
Prep: 20 minutes
Total: 1 hour
Serves 4
1 T olive oil
2 boneless skinless chicken breasts
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
1/2 tsp garlic powder
1/4 tsp cayenne pepper (or to taste)
1 teaspoon chili powder
8 corn tortillas (6-inch) (soften in microwave)
1 1/2 cups grated sharp white cheddar cheese (6 ounces)
In a non-stick pan, heat olive oil. Add chicken breasts and brown on both sides. Cook until chicken is done, don't over cook. Cool the chicken slightly, then slice thinly and cut into bite-sized pieces.
Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
In a glass bowl combine pumpkin, garlic, cayenne pepper, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper. Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
Working quickly while the tortillas are warm, lay on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a foil-lined baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
Amy
Tomorrow is my Mother-in-law's birthday and we'll be out with them. So, here is a recipe for Spicy Enchiladas with Pumpkin Sauce. Sandy said "I was confident that I would like this recipe, but I figured DH and DS would probably be unhappy. As it turns out, DH said they were the best enchiladas he has ever had - he said this while eating them and again the next day. That about knocked me off my chair! The sauce tasted very much like traditional enchilada sauce, but you can feel good eating it, because it's a high-fiber vegetable. I modified the recipe to accommodate the ingredients I had in the house and to make preparation easier on me. For example, I used cayenne instead of the fresh jalapeno, which I didn't have. I used garlic powder so that I could combine the ingredients in a bowl, rather than having to pull out the food processor. I didn't have leftover chicken, so I sauteed two breasts. Next time around I may reduce the chili powder, add some canned green chiles, and a splash of heavy cream to the pumpkin sauce.
Spicy Enchiladas with Pumpkin Sauce
~*~Sandy~*~
modified from Everyday Food - Great Food Fast
This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).
Prep: 20 minutes
Total: 1 hour
Serves 4
1 T olive oil
2 boneless skinless chicken breasts
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
1/2 tsp garlic powder
1/4 tsp cayenne pepper (or to taste)
1 teaspoon chili powder
8 corn tortillas (6-inch) (soften in microwave)
1 1/2 cups grated sharp white cheddar cheese (6 ounces)
In a non-stick pan, heat olive oil. Add chicken breasts and brown on both sides. Cook until chicken is done, don't over cook. Cool the chicken slightly, then slice thinly and cut into bite-sized pieces.
Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
In a glass bowl combine pumpkin, garlic, cayenne pepper, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper. Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
Working quickly while the tortillas are warm, lay on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a foil-lined baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
Amy
Monday, October 26, 2009
Chili Sauce Meat Loaf, Cauliflower and Cheese Bake
Hi everyone!
Tomorrow we are having Chili Sauce Meat Loaf. Chili sauce can be found near the ketchup. It looks like a regular meat loaf recipe so the chili sauce may just add a little something different. I'm also making Cauliflower and Cheese Bake. This looks delicious to me and I may be the only one who even tries it but that's fine with me.
Chili Sauce Meat Loaf
Katie (KatieDid) from Light & Tasty
1/3 c plus 2 T chili sauce, divided
1 egg white
1 T Worcestershire sauce
¾ c quick-cooking oats
¾ c finely chopped onion
2 garlic cloves, minced
1 tsp dried thyme
½ tsp salt
½ tsp pepper
1 ½ lb lean ground beef
In a large bowl, combine 1/3 c chili sauce, egg white,Worcestershire sauce, oats, onion, garlic, thyme, salt and pepper. Crumble beef over mixture and mix. Shape into a 9-in x 4-in. loaf; place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 F for 50 minutes. Brush with remaining chili sauce. Bake 5-10 minutes longer or until a meat thermometer reads 160. Let stand 5 minutes before slicing. Yield : 6 servings
Nutrition Facts: 2 slices equals 244 calories, 10 g fat (4 g sat), 69 mg cholesterol, 565 mg sodium, 14 g carbs, 2 g fiber, 24 g protein
Cauliflower and Cheese Bake
Amy – amylz
About.com
1 large head of cauliflower, about 1 1/2 to 2 pounds, cut into flowerets
***Sauce***
4 tablespoons (2 ounces) butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) Cheddar cheese, mild or sharp
***Topping***
1 cup soft fresh bread crumbs
1 tablespoon fresh chopped parsley, optional
1/2 teaspoon ground paprika
1 to 2 tablespoons melted butter
Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside. Grease a 2-quart baking dish. Heat oven to 350°. In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted. Combine the cauliflower with sauce and spoon into the prepared baking dish. Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned. Serves 6.
Amy
Tomorrow we are having Chili Sauce Meat Loaf. Chili sauce can be found near the ketchup. It looks like a regular meat loaf recipe so the chili sauce may just add a little something different. I'm also making Cauliflower and Cheese Bake. This looks delicious to me and I may be the only one who even tries it but that's fine with me.
Chili Sauce Meat Loaf
Katie (KatieDid) from Light & Tasty
1/3 c plus 2 T chili sauce, divided
1 egg white
1 T Worcestershire sauce
¾ c quick-cooking oats
¾ c finely chopped onion
2 garlic cloves, minced
1 tsp dried thyme
½ tsp salt
½ tsp pepper
1 ½ lb lean ground beef
In a large bowl, combine 1/3 c chili sauce, egg white,Worcestershire sauce, oats, onion, garlic, thyme, salt and pepper. Crumble beef over mixture and mix. Shape into a 9-in x 4-in. loaf; place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 F for 50 minutes. Brush with remaining chili sauce. Bake 5-10 minutes longer or until a meat thermometer reads 160. Let stand 5 minutes before slicing. Yield : 6 servings
Nutrition Facts: 2 slices equals 244 calories, 10 g fat (4 g sat), 69 mg cholesterol, 565 mg sodium, 14 g carbs, 2 g fiber, 24 g protein
Cauliflower and Cheese Bake
Amy – amylz
About.com
1 large head of cauliflower, about 1 1/2 to 2 pounds, cut into flowerets
***Sauce***
4 tablespoons (2 ounces) butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) Cheddar cheese, mild or sharp
***Topping***
1 cup soft fresh bread crumbs
1 tablespoon fresh chopped parsley, optional
1/2 teaspoon ground paprika
1 to 2 tablespoons melted butter
Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside. Grease a 2-quart baking dish. Heat oven to 350°. In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted. Combine the cauliflower with sauce and spoon into the prepared baking dish. Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned. Serves 6.
Amy
Sunday, October 25, 2009
Beef Gorgonzola, Astrid's Pasta Salad
Hi everyone!
Tomorrow we are having steaks for dinner. This recipe has a gorgonzola sauce but I'm the only one who will eat that so I'm only making a little for myself. So, I plan to make the mushrooms and onion and then I will just sprinkle some gorgonzola on my own steak and skip the part about using whipping cream. The Pasta Salad is pretty basic. You can add or omit anything you want.
Beef Gorgonzola
Amy - amylz
2 tablespoons butter
1 medium onion, thinly sliced
1 (8-oz.) package sliced fresh mushrooms
1 pt. whipping cream
4 ounces crumbled Gorgonzola cheese
6 (6-oz.) beef tenderloin fillets
3/4 teaspoon salt
1/4 teaspoon pepper
Garnish: crumbled Gorgonzola cheese
1. Melt butter in a large skillet over medium-high heat; add onion, and cook, stirring often, 6 to 8 minutes or until tender. Add mushrooms, and cook, stirring often, 5 minutes. Reduce heat to medium, and cook 5 more minutes or until mushrooms are tender.
2. Bring whipping cream to a boil in a medium saucepan over medium heat. Reduce heat to low, and simmer, stirring often, 15 minutes or until slightly thickened.
3. Whisk crumbled cheese into whipping cream, and cook, whisking often, over medium heat 4 minutes or until cheese is melted. Stir in onion mixture. Keep warm.
4. Sprinkle fillets with salt and pepper. Grill fillets, covered with grill lid, over medium-high heat (350° to 400°) 5 to 8 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Serve with warm cheese sauce. Garnish, if desired.
Note: To make recipe on an indoor grill pan, prepare as directed through Step 3. Heat a nonstick grill pan over medium-high heat. Sprinkle fillets with salt and pepper. Cook fillets 4 to 5 minutes on each side or to desired degree of doneness. Proceed with recipe as directed.
Makes 6 servings Jeffrey Caruana, Trinity, Florida , Southern Living, DECEMBER 2007
Astrid's Pasta Salad
(Astrid)
1 box Barilla Plus Rotini, cooked and cooled (or other rotini)
1/4 c chopped sundried tomatoes
1/4 c chopped roasted red pepper
1/2 chopped fresh yellow bell pepper
1/2 chopped fresh onion
1/4 lb hard salami, cubed
1/4 lb smoked mozzarella, cubed
1/8 c pine nuts
1 jar marinated mushrooms, don't drain
1 can diced tomatoes
1 bottle Light Italian dressing
Sprinkle red pepper flakes
Combine all ingredients and chill.
Amy
Tomorrow we are having steaks for dinner. This recipe has a gorgonzola sauce but I'm the only one who will eat that so I'm only making a little for myself. So, I plan to make the mushrooms and onion and then I will just sprinkle some gorgonzola on my own steak and skip the part about using whipping cream. The Pasta Salad is pretty basic. You can add or omit anything you want.
Beef Gorgonzola
Amy - amylz
2 tablespoons butter
1 medium onion, thinly sliced
1 (8-oz.) package sliced fresh mushrooms
1 pt. whipping cream
4 ounces crumbled Gorgonzola cheese
6 (6-oz.) beef tenderloin fillets
3/4 teaspoon salt
1/4 teaspoon pepper
Garnish: crumbled Gorgonzola cheese
1. Melt butter in a large skillet over medium-high heat; add onion, and cook, stirring often, 6 to 8 minutes or until tender. Add mushrooms, and cook, stirring often, 5 minutes. Reduce heat to medium, and cook 5 more minutes or until mushrooms are tender.
2. Bring whipping cream to a boil in a medium saucepan over medium heat. Reduce heat to low, and simmer, stirring often, 15 minutes or until slightly thickened.
3. Whisk crumbled cheese into whipping cream, and cook, whisking often, over medium heat 4 minutes or until cheese is melted. Stir in onion mixture. Keep warm.
4. Sprinkle fillets with salt and pepper. Grill fillets, covered with grill lid, over medium-high heat (350° to 400°) 5 to 8 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Serve with warm cheese sauce. Garnish, if desired.
Note: To make recipe on an indoor grill pan, prepare as directed through Step 3. Heat a nonstick grill pan over medium-high heat. Sprinkle fillets with salt and pepper. Cook fillets 4 to 5 minutes on each side or to desired degree of doneness. Proceed with recipe as directed.
Makes 6 servings Jeffrey Caruana, Trinity, Florida , Southern Living, DECEMBER 2007
Astrid's Pasta Salad
(Astrid)
1 box Barilla Plus Rotini, cooked and cooled (or other rotini)
1/4 c chopped sundried tomatoes
1/4 c chopped roasted red pepper
1/2 chopped fresh yellow bell pepper
1/2 chopped fresh onion
1/4 lb hard salami, cubed
1/4 lb smoked mozzarella, cubed
1/8 c pine nuts
1 jar marinated mushrooms, don't drain
1 can diced tomatoes
1 bottle Light Italian dressing
Sprinkle red pepper flakes
Combine all ingredients and chill.
Amy
Saturday, October 24, 2009
Stove Top BBQ Chicken, Slow Cooker Garlic Mashed Potatoes
Hi everyone!
Tomorrow we are having BBQ Chicken and Mashed Potatoes. The chicken can be done on the stove top or in the oven; there are instructions for both. If you don't have any BBQ rub, you can find it in your spice aisle of the grocery store. There are a bunch of different brands these days. The potatoes are done in the crockpot and then you mash them at the end.
Stove Top BBQ Chicken
Sandy~~*~Sandy~*~
4 boneless skinless chicken breasts
BBQ Rub
1 T oil
1/2 cup barbecue sauce
Sprinkle the chicken liberally on both sides with the BBQ Rub. Heat oil in a non-stick pan and brown chicken on both sides. When just about done add barbecue sauce and coat both sides of chicken. Continue to cook until chicken is done, turning occasionally to coat the chicken with warm sauce.
Lyn’s Baked Chicken Variation: Coat the chicken with the rub, put it in a baking dish and baked it for about 30 minutes at 350 degrees. Add barbecue sauce for the last 10 minutes of cooking.
Slow Cooker Garlic Mashed Potatoes
Amy – amylz
All Recipe Yields: 6 servings
2 pounds red potatoes, diced with peel
1/4 cup water
1/4 cup butter
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup milk, or as needed
1. Place the potatoes, water, and butter into a slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 hours.
2. Mash potatoes with a masher or electric beater, adding the desired amount of milk to achieve a creamy consistency. Keep warm on low until serving.
Amy
Tomorrow we are having BBQ Chicken and Mashed Potatoes. The chicken can be done on the stove top or in the oven; there are instructions for both. If you don't have any BBQ rub, you can find it in your spice aisle of the grocery store. There are a bunch of different brands these days. The potatoes are done in the crockpot and then you mash them at the end.
Stove Top BBQ Chicken
Sandy~~*~Sandy~*~
4 boneless skinless chicken breasts
BBQ Rub
1 T oil
1/2 cup barbecue sauce
Sprinkle the chicken liberally on both sides with the BBQ Rub. Heat oil in a non-stick pan and brown chicken on both sides. When just about done add barbecue sauce and coat both sides of chicken. Continue to cook until chicken is done, turning occasionally to coat the chicken with warm sauce.
Lyn’s Baked Chicken Variation: Coat the chicken with the rub, put it in a baking dish and baked it for about 30 minutes at 350 degrees. Add barbecue sauce for the last 10 minutes of cooking.
Slow Cooker Garlic Mashed Potatoes
Amy – amylz
All Recipe Yields: 6 servings
2 pounds red potatoes, diced with peel
1/4 cup water
1/4 cup butter
1 1/4 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup milk, or as needed
1. Place the potatoes, water, and butter into a slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 hours.
2. Mash potatoes with a masher or electric beater, adding the desired amount of milk to achieve a creamy consistency. Keep warm on low until serving.
Amy
Friday, October 23, 2009
Ham-&-Cheese-Stuffed Chicken Breasts, Eggplant Gratin
Hi everyone!
Tomorrow I will be attending (and helping to run) an auction for Plateau Outreach Ministries and we're having a spaghetti dinner. So, I'm not cooking. I kind of like these days I'm not cooking so I can post recipes for you to try that I could never make for my picky family! The first is Ham & Cheese Stuffed Chicken Breasts. She said they came out great and were really easy. The 2nd recipe is for Eggplant Gratin. I believe she described this as scrumptious! Again, this is another fun way to do eggplant and if your family loves cheese, this might be a hit with them!
Ham-&-Cheese-Stuffed Chicken Breasts
Niki5959 – Cooking.com
4 servings
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray. Mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers). Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Eggplant Gratin
posted by Kyann (lovmyangel03) recipe from Barefoot Contessa
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top. Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Amy
Tomorrow I will be attending (and helping to run) an auction for Plateau Outreach Ministries and we're having a spaghetti dinner. So, I'm not cooking. I kind of like these days I'm not cooking so I can post recipes for you to try that I could never make for my picky family! The first is Ham & Cheese Stuffed Chicken Breasts. She said they came out great and were really easy. The 2nd recipe is for Eggplant Gratin. I believe she described this as scrumptious! Again, this is another fun way to do eggplant and if your family loves cheese, this might be a hit with them!
Ham-&-Cheese-Stuffed Chicken Breasts
Niki5959 – Cooking.com
4 servings
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray. Mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers). Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Eggplant Gratin
posted by Kyann (lovmyangel03) recipe from Barefoot Contessa
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top. Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Amy
Thursday, October 22, 2009
Pretty Penne Ham Skillet, Tiramisu Bowl
Hi everyone!
Tomorrow we are having Pretty Penne Ham Skillet for dinner. This is basically pasta with a ham sauce on it. I'm also making a dessert and I'm going with a Tiramisu bowl. If you don't like coffee, you can sub chocolate. I think the instructions are at the bottom. This looks really easy and I bet it will look impressive when it's done!
Pretty Penne Ham Skillet
Katie (Katiedid) from Taste of Home
1 lb uncooked penne pasta (whole wheat)
3 c cubed fully cooked ham
1 large sweet red pepper, diced
1 medium onion
1/4 c minced fresh parsley
2 garlic cloves, minced
1 1/2 tsp minced fresh basil or 1/2 tsp dried basil
1/2 tsp minced fresh oregano or 1/2 tsp dried oregano
1/4 c olive oil
3 T butter
1 T lemon juice
1 (14.5 oz) can chicken broth
1/2 c shredded parmesan cheese
Cook pasta according to package directions. Meanwhile in large skillet saute ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 min. or until ham is brown and vegetables are tender. Stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until liquid is reduced by half. Drain pasta, stir into ham mixture. Sprinkle with parmesan cheese. Serves 6.
Tiramisu Bowl
Amy - amylz
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
2 squares BAKER'S Semi-Sweet Chocolate, coarsely grated
1 cup fresh raspberries
Make It
BEAT cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups COOL WHIP. LINE 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with 1/2 each pudding mixture and chocolate. Repeat all layers. TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours. Refrigerate leftovers.
Variation- Don't like coffee? Prepare as directed, substituting chocolate milk for the coffee. Substitute sliced strawberries for the raspberries.
Amy
Tomorrow we are having Pretty Penne Ham Skillet for dinner. This is basically pasta with a ham sauce on it. I'm also making a dessert and I'm going with a Tiramisu bowl. If you don't like coffee, you can sub chocolate. I think the instructions are at the bottom. This looks really easy and I bet it will look impressive when it's done!
Pretty Penne Ham Skillet
Katie (Katiedid) from Taste of Home
1 lb uncooked penne pasta (whole wheat)
3 c cubed fully cooked ham
1 large sweet red pepper, diced
1 medium onion
1/4 c minced fresh parsley
2 garlic cloves, minced
1 1/2 tsp minced fresh basil or 1/2 tsp dried basil
1/2 tsp minced fresh oregano or 1/2 tsp dried oregano
1/4 c olive oil
3 T butter
1 T lemon juice
1 (14.5 oz) can chicken broth
1/2 c shredded parmesan cheese
Cook pasta according to package directions. Meanwhile in large skillet saute ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 min. or until ham is brown and vegetables are tender. Stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until liquid is reduced by half. Drain pasta, stir into ham mixture. Sprinkle with parmesan cheese. Serves 6.
Tiramisu Bowl
Amy - amylz
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
2 squares BAKER'S Semi-Sweet Chocolate, coarsely grated
1 cup fresh raspberries
Make It
BEAT cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups COOL WHIP. LINE 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with 1/2 each pudding mixture and chocolate. Repeat all layers. TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours. Refrigerate leftovers.
Variation- Don't like coffee? Prepare as directed, substituting chocolate milk for the coffee. Substitute sliced strawberries for the raspberries.
Amy
Roasted Tomato Basil Soup, Tortellini and Ham Salad, Dad's Award Winning Firehouse Chili, Quick Chick and Noodle Soup
Hi everyone!
Here are the lunch items for the week. For the Tomato Basil Soup, I think it's fine to use an immersion blender if you have one. It might save a lot of time. The Tortellini and Ham salad is pretty straight forward. As I've mentioned before, my husband prefers chili without beans so I am eager to try the Dad's chili since the beans are optional. The last item is the Chicken Noodle Soup. This recipe makes a really thick soup so be ready to add more chicken stock if you like more broth in your soup.
Roasted Tomato Basil Soup
Amy - amylz
Recipe courtesy Sandra Lee
2 tablespoons extra-virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15-ounce) cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 teaspoon salt
1/2 cup cream
In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes. Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting. Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.
Tortellini and Ham Salad
Amy - amylz
1 (9-ounce) package fresh cheese tortellini
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon crushed dried rosemary
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1 1/2 cups diced ham
1 cup diced red bell pepper
1 (4-ounce) jar marinated mushrooms, drained
1/2 cup chopped black olives
4 scallions (white and pale green parts), chopped
Salt and freshly ground black pepper to taste
Grated Parmesan (optional)
Step 1 Bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to the package directions, or just until tender. Drain the water, rinse the tortellini under cold water, and drain it again.
Step 2 In a large bowl, whisk together the oil, vinegar, rosemary, garlic, and sugar. Add the tortellini, ham, bell pepper, mushrooms, olives, and scallions to the dressing and toss to coat. Season the mixture to taste with salt and pepper.
Step 3 Cover the bowl and let the salad stand at room temperature for 20 to 30 minutes. Serve with grated Parmesan, if desired. Makes 4 servings.
Family Fun Magazine
Dad's Award Winning Firehouse Chili
Eileen - Tori'sMama
1 lb ground beef
olive oil
1 medium onion diced
3-4 large cloves of garlic, diced
1 8oz can of tomato sauce
1 16 oz jar of hot picante or chunky salsa
1 tsp of chili powder
Hot Sauce
1 can of red kidney beans, rinsed and drained (optional)
In a large skillet heat oil. Add in onion and saute over medium heat until tender. Add in garlic and saute for a another minute, being careful not to burn the garlic. Transfer mixture to a large pot. In the same skillet, cook ground beef, breaking it up as much as possible, when finished, drain and add to pot. Add tomato sauce, salsa chili powder and a couple shakes of hot sauce to pot, add beans if desired. Mix well and simmer on low for 40 minutes to an hour. Serve with your favorite toppings. * To use this as a hot dog sauce omit the beans and puree the chili with a hand held blender to a smooth consistency.
Quick Chick and Noodle Soup
Amy - amylz
Recipe courtesy Rachael Ray
2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed. Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
Amy
Here are the lunch items for the week. For the Tomato Basil Soup, I think it's fine to use an immersion blender if you have one. It might save a lot of time. The Tortellini and Ham salad is pretty straight forward. As I've mentioned before, my husband prefers chili without beans so I am eager to try the Dad's chili since the beans are optional. The last item is the Chicken Noodle Soup. This recipe makes a really thick soup so be ready to add more chicken stock if you like more broth in your soup.
Roasted Tomato Basil Soup
Amy - amylz
Recipe courtesy Sandra Lee
2 tablespoons extra-virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15-ounce) cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 teaspoon salt
1/2 cup cream
In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes. Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting. Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.
Tortellini and Ham Salad
Amy - amylz
1 (9-ounce) package fresh cheese tortellini
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon crushed dried rosemary
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1 1/2 cups diced ham
1 cup diced red bell pepper
1 (4-ounce) jar marinated mushrooms, drained
1/2 cup chopped black olives
4 scallions (white and pale green parts), chopped
Salt and freshly ground black pepper to taste
Grated Parmesan (optional)
Step 1 Bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to the package directions, or just until tender. Drain the water, rinse the tortellini under cold water, and drain it again.
Step 2 In a large bowl, whisk together the oil, vinegar, rosemary, garlic, and sugar. Add the tortellini, ham, bell pepper, mushrooms, olives, and scallions to the dressing and toss to coat. Season the mixture to taste with salt and pepper.
Step 3 Cover the bowl and let the salad stand at room temperature for 20 to 30 minutes. Serve with grated Parmesan, if desired. Makes 4 servings.
Family Fun Magazine
Dad's Award Winning Firehouse Chili
Eileen - Tori'sMama
1 lb ground beef
olive oil
1 medium onion diced
3-4 large cloves of garlic, diced
1 8oz can of tomato sauce
1 16 oz jar of hot picante or chunky salsa
1 tsp of chili powder
Hot Sauce
1 can of red kidney beans, rinsed and drained (optional)
In a large skillet heat oil. Add in onion and saute over medium heat until tender. Add in garlic and saute for a another minute, being careful not to burn the garlic. Transfer mixture to a large pot. In the same skillet, cook ground beef, breaking it up as much as possible, when finished, drain and add to pot. Add tomato sauce, salsa chili powder and a couple shakes of hot sauce to pot, add beans if desired. Mix well and simmer on low for 40 minutes to an hour. Serve with your favorite toppings. * To use this as a hot dog sauce omit the beans and puree the chili with a hand held blender to a smooth consistency.
Quick Chick and Noodle Soup
Amy - amylz
Recipe courtesy Rachael Ray
2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed. Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
Amy
Wednesday, October 21, 2009
Garlic Cheese Biscuits, Peppercorn & Garlic Marinated Steak
Hi everyone!
Tomorrow we are having Garlic Cheese Biscuits and steak for dinner. The biscuits are made with biscuit mix so really easy to throw together. The steaks are a Peppercorn & Garlic steak. You use a marinade mix that can be found where the gravy mixes are.
Garlic Cheese Biscuits
Amy – amylz
Recipe courtesy Paula Deen
Yield: 12 small biscuits
1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown. While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
Peppercorn & Garlic Marinated Steak
Amy - amylz
Makes 8 servings.
1 package McCormick® Grill Mates® Peppercorn & Garlic Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 tablespoons white vinegar or red wine vinegar
2 pounds New York strip, rib-eye or flank steak
1. Mix Marinade Mix, water, oil and vinegar in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill or broil steaks over high heat 6 to 7 minutes per side or until desired doneness.
Amy
Tomorrow we are having Garlic Cheese Biscuits and steak for dinner. The biscuits are made with biscuit mix so really easy to throw together. The steaks are a Peppercorn & Garlic steak. You use a marinade mix that can be found where the gravy mixes are.
Garlic Cheese Biscuits
Amy – amylz
Recipe courtesy Paula Deen
Yield: 12 small biscuits
1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar
1/2 cup water
Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown. While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
Peppercorn & Garlic Marinated Steak
Amy - amylz
Makes 8 servings.
1 package McCormick® Grill Mates® Peppercorn & Garlic Marinade
1/4 cup water
1/4 cup vegetable or olive oil
2 tablespoons white vinegar or red wine vinegar
2 pounds New York strip, rib-eye or flank steak
1. Mix Marinade Mix, water, oil and vinegar in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill or broil steaks over high heat 6 to 7 minutes per side or until desired doneness.
Amy
Cornmeal-Cranberry Muffins, Sour Cream Peach Muffins
Hi everyone!
This week's muffins are Cornmeal-Cranberry and Sour Cream Peach. I always have a ton of cornmeal on hand and this looked like a good way to use some up. I'm not sure if you are to use dried or fresh cranberries so I figure you can't really go wrong with either. For the peach muffins, I'm sure you can use canned peaches if you don't have fresh. It looks like this makes a lot so cut the recipe down if you don't need that many muffins.
Cornmeal-Cranberry Muffins
Amy – amylz
1 1/3 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 cup buttermilk
1/4 cup orange juice
3 tablespoons butter, melted
1 egg, lightly beaten
1 cup cranberries
1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature. Yield - Makes 1 dozen Charlotte Bryant, Greensburg, Kentucky , Southern Living, DECEMBER 2007
Sour Cream Peach Muffins
(Alicia-COmom_72):
1 yellow (or white) cake mix
3 eggs
1.5 cups peaches, peeled and cut up with juice (about 3 -4 peaches)
1 tsp vanilla extract
1 tsp almond extract
3/4 cup sour cream
If your peaches don't have a lot of juice you may need to add a little water
Strudel topping (optional):
1/2 package yellow cake mix
1/2 stick of butter
1/2 cup nuts (almonds or pecans would be good)
Preheat oven to 375. Mix all ingredients together for muffins together (I used my kitchenaid) and pour into greased or lined muffin tin or bread pans. This recipe made 4 mini-loaves (using Pampered Chef stoneware mini loaf pan and 6 muffins). Would probably make around 36 muffins but not exactly sure. If choose to use strudel topping, melt butter in microwave and add cake mix. Stir with spoon and add nuts if you like. Mixture will be very crumbly. Spread about 1 TBSP crumbs onto each muffin top. Bake for about 25 minutes or until brown on top and done throughout. Cool and serve!
Amy
This week's muffins are Cornmeal-Cranberry and Sour Cream Peach. I always have a ton of cornmeal on hand and this looked like a good way to use some up. I'm not sure if you are to use dried or fresh cranberries so I figure you can't really go wrong with either. For the peach muffins, I'm sure you can use canned peaches if you don't have fresh. It looks like this makes a lot so cut the recipe down if you don't need that many muffins.
Cornmeal-Cranberry Muffins
Amy – amylz
1 1/3 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 cup buttermilk
1/4 cup orange juice
3 tablespoons butter, melted
1 egg, lightly beaten
1 cup cranberries
1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature. Yield - Makes 1 dozen Charlotte Bryant, Greensburg, Kentucky , Southern Living, DECEMBER 2007
Sour Cream Peach Muffins
(Alicia-COmom_72):
1 yellow (or white) cake mix
3 eggs
1.5 cups peaches, peeled and cut up with juice (about 3 -4 peaches)
1 tsp vanilla extract
1 tsp almond extract
3/4 cup sour cream
If your peaches don't have a lot of juice you may need to add a little water
Strudel topping (optional):
1/2 package yellow cake mix
1/2 stick of butter
1/2 cup nuts (almonds or pecans would be good)
Preheat oven to 375. Mix all ingredients together for muffins together (I used my kitchenaid) and pour into greased or lined muffin tin or bread pans. This recipe made 4 mini-loaves (using Pampered Chef stoneware mini loaf pan and 6 muffins). Would probably make around 36 muffins but not exactly sure. If choose to use strudel topping, melt butter in microwave and add cake mix. Stir with spoon and add nuts if you like. Mixture will be very crumbly. Spread about 1 TBSP crumbs onto each muffin top. Bake for about 25 minutes or until brown on top and done throughout. Cool and serve!
Amy
Tuesday, October 20, 2009
Bolognese Sauce
Hi everyone!
Tomorrow we are having Bolognese Sauce for dinner. My family loves spaghetti so any type of red meat sauce is always a hit with them. You can use all ground beef in this or a combo of beef and pork. You could even do ground turkey.
Bolognese Sauce
Nikolete
courtesy of Martha Stewart
1T Olive oil
2 Onions finely chopped ( about 2 cups)
3 carrots finely chopped ( about 1 cup)
6 garlic cloves minced
2lbs ground beef ( or 1 lb beef and 1lb ground pork)
1/4 cup tomato paste
1 cup dry white wine
1 can crushed tomato puree
1 cup milk
12 oz spaghetti
finely grated parmesan cheese for serving
course salt and ground pepper
1. Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
2. Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
3. When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.
Amy
Tomorrow we are having Bolognese Sauce for dinner. My family loves spaghetti so any type of red meat sauce is always a hit with them. You can use all ground beef in this or a combo of beef and pork. You could even do ground turkey.
Bolognese Sauce
Nikolete
courtesy of Martha Stewart
1T Olive oil
2 Onions finely chopped ( about 2 cups)
3 carrots finely chopped ( about 1 cup)
6 garlic cloves minced
2lbs ground beef ( or 1 lb beef and 1lb ground pork)
1/4 cup tomato paste
1 cup dry white wine
1 can crushed tomato puree
1 cup milk
12 oz spaghetti
finely grated parmesan cheese for serving
course salt and ground pepper
1. Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
2. Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
3. When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.
Amy
Monday, October 19, 2009
New York Strip Chicago Style
Hi everyone!
Tomorrow we are having steak for dinner. This is called Chicago Style and I don't know if this is some authentic Chicago thing or not but it sounded interesting. You make a marinade from apricot preserves. I've never done steak this way but it sounds really good.
New York Strip Chicago Style
Amy – amylz
All Recipes Yields: 2 servings
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon white sugar
2 tablespoons apricot preserves
2 (1/2 pound) New York strip steaks, 1 inch thick
salt and pepper to taste
1. In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
2. With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat grill for high heat.
4. Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.
Amy
Tomorrow we are having steak for dinner. This is called Chicago Style and I don't know if this is some authentic Chicago thing or not but it sounded interesting. You make a marinade from apricot preserves. I've never done steak this way but it sounds really good.
New York Strip Chicago Style
Amy – amylz
All Recipes Yields: 2 servings
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon white sugar
2 tablespoons apricot preserves
2 (1/2 pound) New York strip steaks, 1 inch thick
salt and pepper to taste
1. In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
2. With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat grill for high heat.
4. Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.
Amy
Sunday, October 18, 2009
Country Breakfast Casserole, Garlic Herb Shrimp
Hi everyone!
Tomorrow I am bringing food to Mops and I'm making a Country Breakfast Casserole. I have had really bad luck with Mops food so I'm hoping this turns out fine. It looks simple enough. For dinner, we're having Garlic Herb Shrimp. I have told you before how much I love these McCormick Seasoning Blends. They're great to have on hand for so many things. This will be my first time pairing it with seafood. I'm sure my husband will love it!
Country Breakfast Casserole
Amy – amylz
Knollwood House bed and breakfast in River Falls, Wisconsin.
1/2 pound spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed
1 1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa
In a large skillet, cook sausage and onion till no pink remains. Drain. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining cheese. In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight.) Bake, covered, in a 350° oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into squares. Pass the salsa. Makes 6 servings.
Garlic Herb Shrimp
Amy - amylz
Makes 4 servings.
2 to 4 tablespoons butter
1 pound large shrimp, peeled and deveined
1 tablespoon McCormick® Garlic Herb Seasoning Blend
2 tablespoons white wine
1. Melt butter in large skillet on low heat. Add shrimp; cook and stir on medium heat 5 minutes or just until shrimp turn pink.
2. Stir in Seasoning Blend and wine until shrimp are well coated. Serve with cooked rice and garnish with lemon wedges, if desired.
Amy
Tomorrow I am bringing food to Mops and I'm making a Country Breakfast Casserole. I have had really bad luck with Mops food so I'm hoping this turns out fine. It looks simple enough. For dinner, we're having Garlic Herb Shrimp. I have told you before how much I love these McCormick Seasoning Blends. They're great to have on hand for so many things. This will be my first time pairing it with seafood. I'm sure my husband will love it!
Country Breakfast Casserole
Amy – amylz
Knollwood House bed and breakfast in River Falls, Wisconsin.
1/2 pound spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed
1 1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa
In a large skillet, cook sausage and onion till no pink remains. Drain. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining cheese. In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight.) Bake, covered, in a 350° oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into squares. Pass the salsa. Makes 6 servings.
Garlic Herb Shrimp
Amy - amylz
Makes 4 servings.
2 to 4 tablespoons butter
1 pound large shrimp, peeled and deveined
1 tablespoon McCormick® Garlic Herb Seasoning Blend
2 tablespoons white wine
1. Melt butter in large skillet on low heat. Add shrimp; cook and stir on medium heat 5 minutes or just until shrimp turn pink.
2. Stir in Seasoning Blend and wine until shrimp are well coated. Serve with cooked rice and garnish with lemon wedges, if desired.
Amy
Saturday, October 17, 2009
Creamy Hashbrown Casserole
Hi everyone!
Tomorrow we are having breakfast for dinner. I'm making a Creamy Hashbrown Casserole as the main attraction. My non-cheese eating husband will eat cheesy potatoes like this for some reason. Don't try to figure it out, it's not worth the headache. I have never done a hashbrown casserole with Velveeta before so I'm interested to see how it works out.
Creamy Hashbrown Casserole
(Tyne-ABC123T from Taste of Home magazine)
1 package (32 oz.) frozen Southern-style hash brown potatoes, thawed
1 pound process American cheese, cubed
1 can (10 oz.) condensed cream of chicken soup, undiluted
2 cups (16 oz.) sour cream
cup butter or margarine, melted, divided
2 Tbs. chopped onion
tsp. paprika
2 cups cornflakes, slightly crushed
In a large bowl, combine hash browns, cheese, soup, sour cream, cup butter and onion. Spread into a greased 13 x 9 x 2 baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, uncovered, at 350 degrees for 50 60 minutes or until heating through.
Amy
Tomorrow we are having breakfast for dinner. I'm making a Creamy Hashbrown Casserole as the main attraction. My non-cheese eating husband will eat cheesy potatoes like this for some reason. Don't try to figure it out, it's not worth the headache. I have never done a hashbrown casserole with Velveeta before so I'm interested to see how it works out.
Creamy Hashbrown Casserole
(Tyne-ABC123T from Taste of Home magazine)
1 package (32 oz.) frozen Southern-style hash brown potatoes, thawed
1 pound process American cheese, cubed
1 can (10 oz.) condensed cream of chicken soup, undiluted
2 cups (16 oz.) sour cream
cup butter or margarine, melted, divided
2 Tbs. chopped onion
tsp. paprika
2 cups cornflakes, slightly crushed
In a large bowl, combine hash browns, cheese, soup, sour cream, cup butter and onion. Spread into a greased 13 x 9 x 2 baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, uncovered, at 350 degrees for 50 60 minutes or until heating through.
Amy
Friday, October 16, 2009
Baked Beef And Eggplant Casserole
Hi everyone!
My days were a little off on my menu so I need one more day to catch up. So, I'm leaving you with another recipe to try. Sandy said she loved this. I'm always looking for new ways to try eggplant and this might be a good way to introduce it to your family.
Baked Beef And Eggplant Casserole
~*~Sandy~*~
Prep: 15 minutes Cook: 1 l/i hours Serves: 6
1pound lean ground beef
2garlic cloves, minced
1teaspoon salt
1/2 teaspoon pepper
1/2 cup long-grain white rice
2 pounds eggplant, cut into 1-inch dice
2 tablespoons olive oil
2 teaspoons oregano
1 medium green bell pepper, sliced
1 medium onion, sliced
1 (28-ounce) can whole tomatoes, undrained and broken up
2 eggs, lightly beaten
1 tablespoon heavy cream
Preheat oven to 350°. In a 4-quart Dutch oven, cook beef with garlic, salt, and pepper, over medium-high heat, stirring often, until brown, 5 to 7 minutes. Drain off any fat. Stir in rice and cook about 11/2 minutes, or until translucent. Remove pan from heat. Place eggplant over meat mixture. Drizzle 1 tablespoon oil over eggplant. Crush 1 teaspoon oregano between palms of hands and sprinkle over eggplant. Add a layer of green pepper and onion on top of eggplant. Add undrained tomatoes. Drizzle with remaining 1 tablespoon oil and sprinkle with remaining oregano. Bake, covered, 1 hour, or until eggplant is completely cooked. Beat eggs with cream. Pour over casserole. Return to oven and bake 5 to 10 minutes, or until custard is set.
Amy
My days were a little off on my menu so I need one more day to catch up. So, I'm leaving you with another recipe to try. Sandy said she loved this. I'm always looking for new ways to try eggplant and this might be a good way to introduce it to your family.
Baked Beef And Eggplant Casserole
~*~Sandy~*~
Prep: 15 minutes Cook: 1 l/i hours Serves: 6
1pound lean ground beef
2garlic cloves, minced
1teaspoon salt
1/2 teaspoon pepper
1/2 cup long-grain white rice
2 pounds eggplant, cut into 1-inch dice
2 tablespoons olive oil
2 teaspoons oregano
1 medium green bell pepper, sliced
1 medium onion, sliced
1 (28-ounce) can whole tomatoes, undrained and broken up
2 eggs, lightly beaten
1 tablespoon heavy cream
Preheat oven to 350°. In a 4-quart Dutch oven, cook beef with garlic, salt, and pepper, over medium-high heat, stirring often, until brown, 5 to 7 minutes. Drain off any fat. Stir in rice and cook about 11/2 minutes, or until translucent. Remove pan from heat. Place eggplant over meat mixture. Drizzle 1 tablespoon oil over eggplant. Crush 1 teaspoon oregano between palms of hands and sprinkle over eggplant. Add a layer of green pepper and onion on top of eggplant. Add undrained tomatoes. Drizzle with remaining 1 tablespoon oil and sprinkle with remaining oregano. Bake, covered, 1 hour, or until eggplant is completely cooked. Beat eggs with cream. Pour over casserole. Return to oven and bake 5 to 10 minutes, or until custard is set.
Amy
Thursday, October 15, 2009
Shrimp Cocktail Dip
Hi everyone!
Tomorrow we are having leftovers again (I got a little behind and need to catch up) so here is a recipe for Shrimp Cocktail Dip. I don't eat shrimp so I haven't tried this but it was recently reviewed in our cooking group and here is what she said: I served this Shrimp Cocktail Dip at a party this weekend and drew huge raves. My BIL liked it so much he made a sandwich of it, LOL. It was extremely easy to put together and it looked so nice in my glass pie pan. Tho it looked kinda messy after several dips of crackers in it, but by then people were crowded around it.The original recipe called for only a half cup of shrimp, that that seemed far too little. I got two small packages of 8 oz. each and one was definitely not enough for my taste, two was almost too much but no one complained LOL!
Shrimp Cocktail Dip
Sharon via Forkable blog
8 oz. cream cheese
4-8 oz. sour cream (see instructions below)
1-2 cups salad shrimp (about 1 pound)
1 c. of cocktail sauce -or- 1 c. ketchup and 2 Tbl shredded horseradish (drained)
Using a hand mixer or food processor, blend cream cheese (use 2 packages depending on the size of your dish) and sour cream. Your looking for a constancy which will be less stiff and be easily scooped by a cracker without cracking it. Spread cream cheese on bottom of your chosen dish. I always use a glass pie pan. Spread cocktail sauce over cream cheese. Place shrimp in a strainer and allow all excess shrimp juice to drip out. Scatter shrimp over cocktail sauce and you are done
Amy
Tomorrow we are having leftovers again (I got a little behind and need to catch up) so here is a recipe for Shrimp Cocktail Dip. I don't eat shrimp so I haven't tried this but it was recently reviewed in our cooking group and here is what she said: I served this Shrimp Cocktail Dip at a party this weekend and drew huge raves. My BIL liked it so much he made a sandwich of it, LOL. It was extremely easy to put together and it looked so nice in my glass pie pan. Tho it looked kinda messy after several dips of crackers in it, but by then people were crowded around it.The original recipe called for only a half cup of shrimp, that that seemed far too little. I got two small packages of 8 oz. each and one was definitely not enough for my taste, two was almost too much but no one complained LOL!
Shrimp Cocktail Dip
Sharon via Forkable blog
8 oz. cream cheese
4-8 oz. sour cream (see instructions below)
1-2 cups salad shrimp (about 1 pound)
1 c. of cocktail sauce -or- 1 c. ketchup and 2 Tbl shredded horseradish (drained)
Using a hand mixer or food processor, blend cream cheese (use 2 packages depending on the size of your dish) and sour cream. Your looking for a constancy which will be less stiff and be easily scooped by a cracker without cracking it. Spread cream cheese on bottom of your chosen dish. I always use a glass pie pan. Spread cocktail sauce over cream cheese. Place shrimp in a strainer and allow all excess shrimp juice to drip out. Scatter shrimp over cocktail sauce and you are done
Amy
Wednesday, October 14, 2009
Tater Tot Casserole 2, Best Big Fat Chewy Chocolate Chip Cookies
Hi everyone!
Tomorrow we are going to have leftovers (I know, weird) and so I'll leave you with a recipe for Tater Tot Casserole. I do plan to make this sometime in the future so if you try it, let me know how it is. I'm also including a recipe for Chocolate Chip Cookies that I plan to make this week.
Tater Tot Casserole 2
(Monica - LoveMyNovGirls)
1 1/2 lbs ground beef
1 can of cream of mushroom soup
3 cups cheddar cheese
1 bag of tater tots
Brown meat. Mix in soup. Scoup into bottom of casserole dish. Layer cheese and then tater tots. Bake at 350 for an hour.
Best Big Fat Chewy Chocolate Chip Cookies
Amy
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup melted unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 egg
1 egg yolk
1 cup chocolate chips
Preheat oven to 325 F. Grease cookie sheets or line them with parchment paper. Sift together flour, baking soda, and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in chips with a wooden spoon. Drop cookie dough by 1/4 cups at a time onto the prepared sheets. Cookies should be at least 3 inches apart. Bake for 15-17 minutes.
Amy
Tomorrow we are going to have leftovers (I know, weird) and so I'll leave you with a recipe for Tater Tot Casserole. I do plan to make this sometime in the future so if you try it, let me know how it is. I'm also including a recipe for Chocolate Chip Cookies that I plan to make this week.
Tater Tot Casserole 2
(Monica - LoveMyNovGirls)
1 1/2 lbs ground beef
1 can of cream of mushroom soup
3 cups cheddar cheese
1 bag of tater tots
Brown meat. Mix in soup. Scoup into bottom of casserole dish. Layer cheese and then tater tots. Bake at 350 for an hour.
Best Big Fat Chewy Chocolate Chip Cookies
Amy
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup melted unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 egg
1 egg yolk
1 cup chocolate chips
Preheat oven to 325 F. Grease cookie sheets or line them with parchment paper. Sift together flour, baking soda, and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in chips with a wooden spoon. Drop cookie dough by 1/4 cups at a time onto the prepared sheets. Cookies should be at least 3 inches apart. Bake for 15-17 minutes.
Amy
Whole Wheat Macaroni and Cheese, Chicken Broccoli Quiche, Italian Stallion Salad, Panera Bread Black Bean Soup
Hi everyone!
This week's lunches are a WW Mac and Cheese recipe (I won't be using FF cheese because it's just not good), Chicken Broccoli Quiche, Italian Salad and then Black Bean Soup. As always, I'll let you know what I think of each them in the comments section after I make them. They all sound good so let's hope they are!
Whole Wheat Macaroni and Cheese
Amy - Amylz – WW website
Servings: 6
1 sprays cooking spray
12 oz uncooked whole-wheat pasta, elbow macaroni
4 oz Kraft Free Singles American Cheese, or other brand, torn into small pieces
4 oz Kraft Free Shredded Cheddar Cheese, or other brand
3/4 cup fat-free evaporated milk
3/4 cup fat-free sour cream
1 Tbsp Dijon mustard
1/8 tsp ground nutmeg, or to taste
2 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product
Preheat oven to 350ºF. Coat a 4-quart baking dish with cooking spray. Cook macaroni according to package directions but without using oil; drain and transfer to a large bowl. While macaroni is still hot, stir in American and cheddar cheeses; stir until cheese melts. Add milk, sour cream, mustard and nutmeg; mix well to combine. Transfer mixture to prepared baking dish and top with grated topping. Bake until top is golden, about 30 to 35 minutes. Yields about 1 1/2 cups per serving.
Chicken Broccoli Quiche
Amy - amylz
Recipe courtesy Connie Baber
Crust:
1 1/2 cups cooked rice
1/2 cups cottage cheese
1 egg white (reserve yolk for filling)
2 tablespoons chopped parsley leaves
Butter, for greasing
Filling:
2 tablespoons unsalted butter
1/2 cup chopped onion
3 sliced mushrooms
1 cup cooked broccoli florets
1 cup cooked chicken (preferably dark meat), diced
1 teaspoon salt
1/4 teaspoon pepper
3 eggs plus the reserved yolk
1/2 cup milk
1 cup grated Cheddar
To make the Crust: Preheat oven to 350 degrees F. Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F. To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired. In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.
Italian Stallion Salad
Amy - amylz
Recipe courtesy Guy Fieri, 2008
6 ounces sliced provolone cheese
5 ounces very thinly sliced sopresatta
5 ounces very thinly sliced salami
1/2 cup fresh basil leaves
5 ounces very thinly sliced prosciutto
6 ounces sliced mozzarella cheese
3 cups 1-inch pieces iceberg lettuce
3 cups 1-inch pieces romaine lettuce
2 cups 1/4-inch julienned strips radicchio
1 cup 1/4-inch julienned strips endive
1/2 cup pepperoncini, cut in thirds
1/2 cup peppadews, quartered
1/2 cup black olives, quartered
1/3 cup balsamic vinegar
1 teaspoon finely chopped fresh oregano leaves
2 teaspoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely minced garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
3 tablespoons grated Parmesan
On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together. In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives. In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate. Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.
Panera Bread Black Bean Soup
Rachel – keenerrk
4-6 servings 25 min 5 min prep
1 onion, finely chopped
2 cloves garlic, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1-1 1/2 cup boiling water
2 cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
In a pot, combine the first six ingredients; simmer for 10 minutes. Add half a can of beans, salt and cumin; cook for 5 minutes. Puree soup (I use an immersion blender which makes it easy to do it right in the pot). Add the rest of the beans to the soup. Combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and the cornstarch to the soup; cook until thickened.
Amy
This week's lunches are a WW Mac and Cheese recipe (I won't be using FF cheese because it's just not good), Chicken Broccoli Quiche, Italian Salad and then Black Bean Soup. As always, I'll let you know what I think of each them in the comments section after I make them. They all sound good so let's hope they are!
Whole Wheat Macaroni and Cheese
Amy - Amylz – WW website
Servings: 6
1 sprays cooking spray
12 oz uncooked whole-wheat pasta, elbow macaroni
4 oz Kraft Free Singles American Cheese, or other brand, torn into small pieces
4 oz Kraft Free Shredded Cheddar Cheese, or other brand
3/4 cup fat-free evaporated milk
3/4 cup fat-free sour cream
1 Tbsp Dijon mustard
1/8 tsp ground nutmeg, or to taste
2 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product
Preheat oven to 350ºF. Coat a 4-quart baking dish with cooking spray. Cook macaroni according to package directions but without using oil; drain and transfer to a large bowl. While macaroni is still hot, stir in American and cheddar cheeses; stir until cheese melts. Add milk, sour cream, mustard and nutmeg; mix well to combine. Transfer mixture to prepared baking dish and top with grated topping. Bake until top is golden, about 30 to 35 minutes. Yields about 1 1/2 cups per serving.
Chicken Broccoli Quiche
Amy - amylz
Recipe courtesy Connie Baber
Crust:
1 1/2 cups cooked rice
1/2 cups cottage cheese
1 egg white (reserve yolk for filling)
2 tablespoons chopped parsley leaves
Butter, for greasing
Filling:
2 tablespoons unsalted butter
1/2 cup chopped onion
3 sliced mushrooms
1 cup cooked broccoli florets
1 cup cooked chicken (preferably dark meat), diced
1 teaspoon salt
1/4 teaspoon pepper
3 eggs plus the reserved yolk
1/2 cup milk
1 cup grated Cheddar
To make the Crust: Preheat oven to 350 degrees F. Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F. To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired. In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.
Italian Stallion Salad
Amy - amylz
Recipe courtesy Guy Fieri, 2008
6 ounces sliced provolone cheese
5 ounces very thinly sliced sopresatta
5 ounces very thinly sliced salami
1/2 cup fresh basil leaves
5 ounces very thinly sliced prosciutto
6 ounces sliced mozzarella cheese
3 cups 1-inch pieces iceberg lettuce
3 cups 1-inch pieces romaine lettuce
2 cups 1/4-inch julienned strips radicchio
1 cup 1/4-inch julienned strips endive
1/2 cup pepperoncini, cut in thirds
1/2 cup peppadews, quartered
1/2 cup black olives, quartered
1/3 cup balsamic vinegar
1 teaspoon finely chopped fresh oregano leaves
2 teaspoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely minced garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
3 tablespoons grated Parmesan
On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together. In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives. In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate. Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.
Panera Bread Black Bean Soup
Rachel – keenerrk
4-6 servings 25 min 5 min prep
1 onion, finely chopped
2 cloves garlic, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1-1 1/2 cup boiling water
2 cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
In a pot, combine the first six ingredients; simmer for 10 minutes. Add half a can of beans, salt and cumin; cook for 5 minutes. Puree soup (I use an immersion blender which makes it easy to do it right in the pot). Add the rest of the beans to the soup. Combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and the cornstarch to the soup; cook until thickened.
Amy
Tuesday, October 13, 2009
Spenser's Sloppy Joes, Sharese's Spaghetti Salad
Hi everyone!
Tomorrow we are having Sloppy Joes and a pasta salad. The sloppy joes are from the Neely's. It looks very easy to make. The salad is a Spaghetti Salad but you can use any noodles you like. If you do use spaghetti, make sure you break the noodles into pieces before you cook it.
Spenser's Sloppy Joes
Amy - amylz
Recipe courtesy The Neelys
1 tablespoon vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
2 pounds lean ground beef
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (recommended: Tabasco)
4 hamburger buns, split
Barbecue sauce, for topping
Heat oil in a large skillet with straight sides. Add the bell peppers and garlic. Saute until tender, about 3 minutes. Season with salt and pepper. Add the ground beef to the vegetables. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked. Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce.
Sharese's Spaghetti Salad
Amy – amylz
All Recipes
1 pound spaghetti, broken into pieces
10 slices bacon
1/2 cup chopped celery
1 large onion, diced
1 green bell pepper, chopped
1 (2 ounce) can sliced black olives, drained
2 tomatoes, chopped
1/4 cup salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.
3. In a large bowl combine spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to coat. Chill until serving.
Amy
Tomorrow we are having Sloppy Joes and a pasta salad. The sloppy joes are from the Neely's. It looks very easy to make. The salad is a Spaghetti Salad but you can use any noodles you like. If you do use spaghetti, make sure you break the noodles into pieces before you cook it.
Spenser's Sloppy Joes
Amy - amylz
Recipe courtesy The Neelys
1 tablespoon vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
2 pounds lean ground beef
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (recommended: Tabasco)
4 hamburger buns, split
Barbecue sauce, for topping
Heat oil in a large skillet with straight sides. Add the bell peppers and garlic. Saute until tender, about 3 minutes. Season with salt and pepper. Add the ground beef to the vegetables. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked. Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce.
Sharese's Spaghetti Salad
Amy – amylz
All Recipes
1 pound spaghetti, broken into pieces
10 slices bacon
1/2 cup chopped celery
1 large onion, diced
1 green bell pepper, chopped
1 (2 ounce) can sliced black olives, drained
2 tomatoes, chopped
1/4 cup salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.
3. In a large bowl combine spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to coat. Chill until serving.
Amy
Pineapple Zucchini Bread, Scrumptious Apple Butter Bread
Hi everyone!
Here are the quick breads I'm making this week. The first is Pineapple Zucchini Bread. This makes 2 loaves. I will leave out the walnuts. The directions say mix the sugar but there is no sugar in the list of ingredients so I'm just going to ignore that. I looks like it will be pretty sweet with all the fruit anyway. The 2nd bread is Apple Butter Bread. I love apple butter. It reminds me of my grandma's house as a child. I love any chance to buy apple butter, it's great on sandwiches or toast!
Pineapple Zucchini Bread
Katie (novbabiesmom) from Light &Tasty July 2007
2/3 c unsweetened applesauce
1/3 c canola oil
2 egg whites
1 egg
2 tsp vanilla extract
3 c all-purpose flour (1 ½ all-purpose and 1 ½ whole wheat)
2 tsp ground cinnamon
1 ½ tsp baking powder
1 tsp salt
¾ tsp ground nutmeg
½ tsp baking soda
2 c shredded zucchini
1 can (8 oz) unsweetened crushed pineapple, drained
1/3 c chopped walnuts, optional
In a large mixing bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the dry ingredients; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. Transfer to two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 F for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each) Nutrition Facts: 1 slice equals 159 calories, 5 g fat (trace saturated), 9 mg cholesterol, 158 mg sodium, 27 g carbohydrates, 1 g fiber, 3 g protein
Scrumptious Apple Butter Bread
Rachel ~ burns_toast
3/4 cup apple butter
1/2 cup water
1/2 vegetable oil
2 large eggs, slightly beaten
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 3/4 cups flour
1 1/4 cups brown sugar
Adjust oven rack to middle position; preheat oven to 350°F. Mix wet ingredients until smooth. Add dry ingredients--do not overmix. Pour into greased 3 mini loaf or 1 large loaf pan. Bake 40-50 minutes for mini and 60-70 minutes for large loaf. Until firm and golden brown.Let sit a few minutes before removing from pan. Cool completely. Freezes well.
Amy
Here are the quick breads I'm making this week. The first is Pineapple Zucchini Bread. This makes 2 loaves. I will leave out the walnuts. The directions say mix the sugar but there is no sugar in the list of ingredients so I'm just going to ignore that. I looks like it will be pretty sweet with all the fruit anyway. The 2nd bread is Apple Butter Bread. I love apple butter. It reminds me of my grandma's house as a child. I love any chance to buy apple butter, it's great on sandwiches or toast!
Pineapple Zucchini Bread
Katie (novbabiesmom) from Light &Tasty July 2007
2/3 c unsweetened applesauce
1/3 c canola oil
2 egg whites
1 egg
2 tsp vanilla extract
3 c all-purpose flour (1 ½ all-purpose and 1 ½ whole wheat)
2 tsp ground cinnamon
1 ½ tsp baking powder
1 tsp salt
¾ tsp ground nutmeg
½ tsp baking soda
2 c shredded zucchini
1 can (8 oz) unsweetened crushed pineapple, drained
1/3 c chopped walnuts, optional
In a large mixing bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the dry ingredients; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. Transfer to two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 F for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each) Nutrition Facts: 1 slice equals 159 calories, 5 g fat (trace saturated), 9 mg cholesterol, 158 mg sodium, 27 g carbohydrates, 1 g fiber, 3 g protein
Scrumptious Apple Butter Bread
Rachel ~ burns_toast
3/4 cup apple butter
1/2 cup water
1/2 vegetable oil
2 large eggs, slightly beaten
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 3/4 cups flour
1 1/4 cups brown sugar
Adjust oven rack to middle position; preheat oven to 350°F. Mix wet ingredients until smooth. Add dry ingredients--do not overmix. Pour into greased 3 mini loaf or 1 large loaf pan. Bake 40-50 minutes for mini and 60-70 minutes for large loaf. Until firm and golden brown.Let sit a few minutes before removing from pan. Cool completely. Freezes well.
Amy
Monday, October 12, 2009
Pork Tenderloin Recipe, Pappardelle with Peas and Parmesan
Hi everyone!
Tomorrow we are having a pork tenderloin and a pasta dish. The tenderloin is very basic. You add some garlic, sear and then finish it off in the oven. For the apples, we actually prefer diced apples instead of slices. For the pasta, this is with a peas and parmesan sauce so a little different than your basic peas and pasta. If you don't like pappardelle shaped noodles, use anything you like. It doesn't really matter at all. We'll also be having fruit.
Pork Tenderloin Recipe
OP?????
www.simplyrecipes.com
1 pork tenderloin (about 1 lb)
1 clove garlic, peeled and cut into slivers
Salt and pepper
1/2 teaspoon ground cumin
2 Tbsp extra-virgin olive oil
1/2 cup of chicken or beef broth
1/2 cup dry white wine
1 medium sized apple, peeled, cored, and sliced
1. Preheat oven to 400 degrees F.
2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.
3. Place the oil in a skillet and sear the tenderloin well on medium high heat for about 10 minutes, turning the meat over as it browns.
4. Remove the meat from the skillet (do not discard the juices in the skillet) and place in an oven-proof serving casserole dish. Add the broth and white wine and place it in the oven for 10 minutes.
5. After you've placed the meat in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Saute until soft.
6. After the tenderloin has cooked for 10 minutes remove it from the oven and let it rest for 10 minutes, before carving. It will continue to cook while it sits. Slice the tenderloin into 1/4 inch thick slices. Add the sliced apples to the meat in the serving dish. Serve immediately.
Serves 2.
Pappardelle with Peas and Parmesan
From The Oprah Magazine
Sandy~Bettyinthekitchen Serves 4
1 pound of fresh egg free pappardelle (wide noodles with rippled sides), or egg-free fettuccini
2 tablespoons of extra virgin olive oil (you can reduce this to 1 tablespoon if you like)
1 cup of finely chopped red onion
sea salt to taste
fresh ground pepper to taste
2 cups of defrosted frozen fresh peas
1/2 cup of fat free chicken broth
12 mint leaves, chopped
fresh grated Parmigiano-Reggiano cheese (or use vegan parmesan cheese, available at most heath food stores)
whole fresh peas for garnish
Boil a large saucepot of salted water and cook the pasta until al dente. Meanwhile, in a wide nonstick skillet, heat 1 tablespoon of olive oil over medium heat until hot. Add the onion, cooking until tender. Add the peas and chicken broth, and heat this mixture. Transfer into a blender and puree, occasionally scraping down the sides of the blender with a rubber spatula. When the pasta is done, drain it. Add the puree to the pasta, and stir until evenly coated. Add the mint leaves and toss well. Serve with Parmigiano-Reggiano cheese and garnish with whole fresh peas and fresh ground pepper.
Amy
Tomorrow we are having a pork tenderloin and a pasta dish. The tenderloin is very basic. You add some garlic, sear and then finish it off in the oven. For the apples, we actually prefer diced apples instead of slices. For the pasta, this is with a peas and parmesan sauce so a little different than your basic peas and pasta. If you don't like pappardelle shaped noodles, use anything you like. It doesn't really matter at all. We'll also be having fruit.
Pork Tenderloin Recipe
OP?????
www.simplyrecipes.com
1 pork tenderloin (about 1 lb)
1 clove garlic, peeled and cut into slivers
Salt and pepper
1/2 teaspoon ground cumin
2 Tbsp extra-virgin olive oil
1/2 cup of chicken or beef broth
1/2 cup dry white wine
1 medium sized apple, peeled, cored, and sliced
1. Preheat oven to 400 degrees F.
2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.
3. Place the oil in a skillet and sear the tenderloin well on medium high heat for about 10 minutes, turning the meat over as it browns.
4. Remove the meat from the skillet (do not discard the juices in the skillet) and place in an oven-proof serving casserole dish. Add the broth and white wine and place it in the oven for 10 minutes.
5. After you've placed the meat in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Saute until soft.
6. After the tenderloin has cooked for 10 minutes remove it from the oven and let it rest for 10 minutes, before carving. It will continue to cook while it sits. Slice the tenderloin into 1/4 inch thick slices. Add the sliced apples to the meat in the serving dish. Serve immediately.
Serves 2.
Pappardelle with Peas and Parmesan
From The Oprah Magazine
Sandy~Bettyinthekitchen Serves 4
1 pound of fresh egg free pappardelle (wide noodles with rippled sides), or egg-free fettuccini
2 tablespoons of extra virgin olive oil (you can reduce this to 1 tablespoon if you like)
1 cup of finely chopped red onion
sea salt to taste
fresh ground pepper to taste
2 cups of defrosted frozen fresh peas
1/2 cup of fat free chicken broth
12 mint leaves, chopped
fresh grated Parmigiano-Reggiano cheese (or use vegan parmesan cheese, available at most heath food stores)
whole fresh peas for garnish
Boil a large saucepot of salted water and cook the pasta until al dente. Meanwhile, in a wide nonstick skillet, heat 1 tablespoon of olive oil over medium heat until hot. Add the onion, cooking until tender. Add the peas and chicken broth, and heat this mixture. Transfer into a blender and puree, occasionally scraping down the sides of the blender with a rubber spatula. When the pasta is done, drain it. Add the puree to the pasta, and stir until evenly coated. Add the mint leaves and toss well. Serve with Parmigiano-Reggiano cheese and garnish with whole fresh peas and fresh ground pepper.
Amy
Sunday, October 11, 2009
Neely Family Spicy Fried Chicken,
Hi everyone!
Tomorrow we are having Fried Chicken and a salad. The chicken is from the Neely's. I've learned that the key to really good fried chicken at home is buttermilk. It really makes all the difference. You can get buttermilk easily in the dairy aisle by the milk now and you only need a quart. Now, if you don't want this to be spicy, skip the cayenne and hot sauce. You can use a frying pan with oil if you don't have a deep fryer as well. We'll also be having fruit, french fries (frozen) and a green salad.
Neely Family Spicy Fried Chicken
Amy - amylz
Recipe courtesy The Neelys
1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
Salt and freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
Peanut oil, for frying
Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours. Preheat a deep-fryer to 350 degrees F. Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge. Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
Amy
Tomorrow we are having Fried Chicken and a salad. The chicken is from the Neely's. I've learned that the key to really good fried chicken at home is buttermilk. It really makes all the difference. You can get buttermilk easily in the dairy aisle by the milk now and you only need a quart. Now, if you don't want this to be spicy, skip the cayenne and hot sauce. You can use a frying pan with oil if you don't have a deep fryer as well. We'll also be having fruit, french fries (frozen) and a green salad.
Neely Family Spicy Fried Chicken
Amy - amylz
Recipe courtesy The Neelys
1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
Salt and freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
Peanut oil, for frying
Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours. Preheat a deep-fryer to 350 degrees F. Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge. Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
Amy
Saturday, October 10, 2009
London Broil Au Jus
Hi everyone!
Tomorrow we are having London Broil for dinner. When I was a kid, this was my favorite meal in the world. This is actually pretty easy too. You start with one of those oven bags. In my super market, they have them with the Ziploc bags. When you cook with one of these bags, you really can't go wrong. We're also having fruit, a vegetable and baked potatoes.
London Broil Au Jus
Amy – amylz
Number of Servings: 12-15
1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
½ cup water
3 to 3 1/2 pound beef London broil (top round steak), 1 1/2-inches thick
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
PREHEAT oven to 325°F. SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.ADD water to oven bag. Squeeze oven bag to blend in flour. Sprinkle and rub seasonings over steak. Add steak to oven bag. Turn oven bag to coat steak with sauce. Arrange steak in an even layer in oven bag. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. BAKE until steak is tender, 55 to 60 minutes. To serve, spoon juices over sliced steak.
Amy
Tomorrow we are having London Broil for dinner. When I was a kid, this was my favorite meal in the world. This is actually pretty easy too. You start with one of those oven bags. In my super market, they have them with the Ziploc bags. When you cook with one of these bags, you really can't go wrong. We're also having fruit, a vegetable and baked potatoes.
London Broil Au Jus
Amy – amylz
Number of Servings: 12-15
1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
½ cup water
3 to 3 1/2 pound beef London broil (top round steak), 1 1/2-inches thick
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
PREHEAT oven to 325°F. SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.ADD water to oven bag. Squeeze oven bag to blend in flour. Sprinkle and rub seasonings over steak. Add steak to oven bag. Turn oven bag to coat steak with sauce. Arrange steak in an even layer in oven bag. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. BAKE until steak is tender, 55 to 60 minutes. To serve, spoon juices over sliced steak.
Amy
Friday, October 9, 2009
Garlic Bread 2, Lemon Pepper Chicken Saute, Green Bean Casserole 3
Hi everyone!
Tomorrow we are having Garlic Bread, Lemon Pepper Chicken and Green Bean Casserole. The garlic bread is more of a method. You can slice the bread like the instructions say or just cut the loaf in half and brush it on that way. The chicken is basically breasts with a creamy vegetable sauce over the top. I love Lemon Pepper though, it's great on veggies, fish, pork and chicken. If you don't have any, go buy it to have in the cupboard. The Green Bean casserole is your basic recipe. I have so many different recipes for this that I've had to start numbering them. I'll also be serving fruit.
Garlic Bread 2
Amy - amylz
Recipe courtesy Bobby Flay
1 stick unsalted butter
6 cloves garlic, finely chopped
2 tablespoons chopped fresh Italian parsley
Salt and freshly ground pepper
1 loaf Italian or French bread, sliced 3/4 of the way through into 1/2-inch thick slices
Preheat oven to 375 degrees F. Melt the butter in a small saucepan over medium-low heat. Add the garlic and let cook for 5 minutes. Stir in the parsley and season with salt and pepper. Brush each slice of the bread with the melted garlic butter. Wrap the loaf of bread in foil and bake in the oven for 10 to 15 minutes, or until heated through.
Lemon Pepper Chicken Saute
Amy – amylz
McCormick.com Makes 4 servings.
1 pound boneless skinless chicken breast halves
1 1/4 teaspoons McCormick® Lemon & Pepper Seasoning Salt
2 tablespoons butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onion
3/4 cup chicken broth
1 tablespoon flour
1/4 cup sour cream
1 teaspoon McCormick® Parsley Flakes
1. Season both sides of chicken with lemon & pepper. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 minutes per side or until cooked through. Remove chicken to serving platter; keep warm.
2. Add carrots and onions to skillet; cook and stir 2 minutes. Whisk broth and flour. Pour over vegetables; bring to boil. Reduce heat to low; simmer 2 minutes.
3. Stir in sour cream and parsley; simmer 2 minutes. Spoon over chicken.
Green Bean Casserole 3
Amy – amylz
About.com
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/3 cups French fried onions
Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned. Serves 6.
Amy
Tomorrow we are having Garlic Bread, Lemon Pepper Chicken and Green Bean Casserole. The garlic bread is more of a method. You can slice the bread like the instructions say or just cut the loaf in half and brush it on that way. The chicken is basically breasts with a creamy vegetable sauce over the top. I love Lemon Pepper though, it's great on veggies, fish, pork and chicken. If you don't have any, go buy it to have in the cupboard. The Green Bean casserole is your basic recipe. I have so many different recipes for this that I've had to start numbering them. I'll also be serving fruit.
Garlic Bread 2
Amy - amylz
Recipe courtesy Bobby Flay
1 stick unsalted butter
6 cloves garlic, finely chopped
2 tablespoons chopped fresh Italian parsley
Salt and freshly ground pepper
1 loaf Italian or French bread, sliced 3/4 of the way through into 1/2-inch thick slices
Preheat oven to 375 degrees F. Melt the butter in a small saucepan over medium-low heat. Add the garlic and let cook for 5 minutes. Stir in the parsley and season with salt and pepper. Brush each slice of the bread with the melted garlic butter. Wrap the loaf of bread in foil and bake in the oven for 10 to 15 minutes, or until heated through.
Lemon Pepper Chicken Saute
Amy – amylz
McCormick.com Makes 4 servings.
1 pound boneless skinless chicken breast halves
1 1/4 teaspoons McCormick® Lemon & Pepper Seasoning Salt
2 tablespoons butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onion
3/4 cup chicken broth
1 tablespoon flour
1/4 cup sour cream
1 teaspoon McCormick® Parsley Flakes
1. Season both sides of chicken with lemon & pepper. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 minutes per side or until cooked through. Remove chicken to serving platter; keep warm.
2. Add carrots and onions to skillet; cook and stir 2 minutes. Whisk broth and flour. Pour over vegetables; bring to boil. Reduce heat to low; simmer 2 minutes.
3. Stir in sour cream and parsley; simmer 2 minutes. Spoon over chicken.
Green Bean Casserole 3
Amy – amylz
About.com
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/3 cups French fried onions
Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned. Serves 6.
Amy
Thursday, October 8, 2009
Chicken Fajita Marinade
Hi everyone!
Tomorrow we are having Chicken Fajitas. You just marinate and then when you're ready to eat, saute it up and serve with tortillas. Make sure you get all the fajita trimmings like peppers and onions. In some supermarkets you can buy a fajita pack with all the veggies already sliced up. I'll also be serving fruit with dinner.
Chicken Fajita Marinade
Sharon via texascooking.com
2 lbs boneless chicken thighs or breasts
1/4 cup beer (not lite beer)
1/3 cup fresh lime juice
1 tablespoon olive or canola oil
2 large garlic cloves, crushed
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh cilantro
1/2 teaspoon ground cumin
salt to taste
Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate for 1 to 3 hours.
Amy
Tomorrow we are having Chicken Fajitas. You just marinate and then when you're ready to eat, saute it up and serve with tortillas. Make sure you get all the fajita trimmings like peppers and onions. In some supermarkets you can buy a fajita pack with all the veggies already sliced up. I'll also be serving fruit with dinner.
Chicken Fajita Marinade
Sharon via texascooking.com
2 lbs boneless chicken thighs or breasts
1/4 cup beer (not lite beer)
1/3 cup fresh lime juice
1 tablespoon olive or canola oil
2 large garlic cloves, crushed
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh cilantro
1/2 teaspoon ground cumin
salt to taste
Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate for 1 to 3 hours.
Amy
Wednesday, October 7, 2009
Best of Everything Veggie Burgers, Asian Chicken Slaw
Hi everyone!
Tomorrow we are having some Veggie Burgers and an Asian Chicken Slaw. My kids love homemade veggie burgers and Jackson has been begging me to make these. You can make your rice in a rice cooker and then cook these in a frying pan on the stove if you don't want to grill them. Then you eat them on buns just like a regular veggie burger with all the trimmings. The salad is just an Asian slaw with chicken in it. I plan to serve all of this with fruit.
Best of Everything Veggie Burgers
Amy – amylz
All Recipes Servings: 6
1/2 cup uncooked brown rice
1 cup water
2 (16 ounce) cans black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
2 eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed
1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Asian Chicken Slaw
Amy – amylz
Famiyl Fun
1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)
Dressing:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil
Step 1 In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
Step 2 In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Step 3 Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.
Amy
Tomorrow we are having some Veggie Burgers and an Asian Chicken Slaw. My kids love homemade veggie burgers and Jackson has been begging me to make these. You can make your rice in a rice cooker and then cook these in a frying pan on the stove if you don't want to grill them. Then you eat them on buns just like a regular veggie burger with all the trimmings. The salad is just an Asian slaw with chicken in it. I plan to serve all of this with fruit.
Best of Everything Veggie Burgers
Amy – amylz
All Recipes Servings: 6
1/2 cup uncooked brown rice
1 cup water
2 (16 ounce) cans black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
2 eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed
1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Asian Chicken Slaw
Amy – amylz
Famiyl Fun
1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)
Dressing:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil
Step 1 In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
Step 2 In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Step 3 Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.
Amy
Tuesday, October 6, 2009
Sour Cream Chicken Risotto
Hi everyone!
Tomorrow we are having Sour Cream Chicken Risotto. True risotto is made from Arborio rice, slowly cooked with homemade chicken stock until creamy. This shortcut recipe tastes wonderful too, and is much, much easier. I will serve this with fruit and a vegetable.
Sour Cream Chicken Risotto
Sandy~Bettyinthekitchen Busy Cooks
1 large chicken breast (9 oz), cut into small chunks
10 oz pkg garlic rice and vermicelli mix
1/2 cup water
2 cups frozen baby peas
1 cup sour cream
1/2 cup grated Parmesan cheese
Sauté the chicken in a large skillet wit a little olive oil, set aside. In the same skillet prepare the rice mix according to package instructions, adding an additional 1/2 cup water. Five minutes before the rice is done, stir in the chicken and peas. Cook until rice and pasta are tender, stirring frequently. Remove from heat and stir in sour cream and cheese. Cover and let stand 5 minutes before serving. 4 servings
Sandy’s Note: You can skip the step of cooking your own chicken and simply add a 9 oz pkg frozen diced fully cooked chicken. I couldn’t find 10 oz package of rice, so I sub’d two 4 oz boxes.
Amy
Tomorrow we are having Sour Cream Chicken Risotto. True risotto is made from Arborio rice, slowly cooked with homemade chicken stock until creamy. This shortcut recipe tastes wonderful too, and is much, much easier. I will serve this with fruit and a vegetable.
Sour Cream Chicken Risotto
Sandy~Bettyinthekitchen Busy Cooks
1 large chicken breast (9 oz), cut into small chunks
10 oz pkg garlic rice and vermicelli mix
1/2 cup water
2 cups frozen baby peas
1 cup sour cream
1/2 cup grated Parmesan cheese
Sauté the chicken in a large skillet wit a little olive oil, set aside. In the same skillet prepare the rice mix according to package instructions, adding an additional 1/2 cup water. Five minutes before the rice is done, stir in the chicken and peas. Cook until rice and pasta are tender, stirring frequently. Remove from heat and stir in sour cream and cheese. Cover and let stand 5 minutes before serving. 4 servings
Sandy’s Note: You can skip the step of cooking your own chicken and simply add a 9 oz pkg frozen diced fully cooked chicken. I couldn’t find 10 oz package of rice, so I sub’d two 4 oz boxes.
Amy
Texas Dog, CROCKPOT CHEESY RAVIOLI CASSEROLE, Meat and Cheese Stromboli, Roast Beef and Swiss Sandwhich Bars
Hi everyone!
We have a great line up for lunches this week. First we're having Texas Dogs. These are just hot dogs with BBQ sauce and coleslaw on them. Yum! Next is Crockpot Cheesy Ravioli Casserole. You can use any flavor raviolis you like, this recipe calls for beef. The notes say this freezes great for those of you that like to do that. The next recipe is stromboli. You can use whatever pizza toppings you like for this. The last recipe is for Roast Beef and Swiss Sandwich Bars.
Texas Dogs
Amy – amylz
8 hot dogs
8 hot dog buns
BBQ Sauce
Cole Slaw
Dill Pickles
Grill or cook the hot dogs until done. Put the dogs in the buns, brush them with BBQ sauce and then top with coleslaw and pickles.
CROCKPOT CHEESY RAVIOLI CASSEROLE
(luckymommyto2boys ~ Amy ~ via Recipezaar.com)
1 tablespoon oil
1 garlic clove, minced
2 (26 ounce) jars four cheese pasta sauce
1 teaspoon Italian seasoning
2 cups mozzarella cheese, shredded
½ cup onion, chopped
1 (15 ounce) can tomato sauce
2 (25 ounce) packages frozen beef ravioli
¼ cup fresh parsley, chopped
Spray crock pot with Pam. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally. Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top. Cover and cook on low for 5-6 hours. Sprinkle with parsley before serving. Makes 10 (1 1/2 cup) servings. *OP’s notes: For OAMC this recipe is good frozen. I put them into sealable freezer bags and reheated in bag and all in boiling water.
Meat and Cheese Stromboli
OP???
1 medium onion, chopped
1 medium green bell pepper, chopped
1 TB butter
2 loaves frozen bread dough, thawed
½ lb thinly sliced Genoa salami
1 pkg. Canadian bacon
½ lb sliced provolone cheese
1 cup shredded Colby jack cheese
salt and pepper
Italian seasoning
1 egg beaten
poppy seeds
In a large skillet, sauté onion and green pepper in butter until crisp-tender; set aside.On two greased baking sheets, roll each loaf of dough into 15 x 12 inch rectangle. Arrange salami, ham and cheeses lengthwise over half of each rectangle to within ½ inch of edges. Top with onion mixture, sprinkle with Italian seasoning and salt and pepper. Fold dough over filling. Pinch edges under to seal well. Brush with egg and sprinkle with poppy seed. Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing. I also substitute the ingredients w/ pizza style toppings or chicken and spinach and artichoke dip....oh the endless possibilities
Roast Beef and Swiss Sandwhich Bars
Contributed By: 4kowboys
Very good for on the go!
2 cups Lowfat bisquick
1 cup Milk
2 Tbls. yellow mustard
1 Egg
1 pkg. Thinly sliced deli roast beef chopped
1 cup Shredded Swiss cheese
1 Small onion (optional)
1 Small green pepper (optional)
1 Tbls. butter
Saute onion and green pepper in butter, set aside. Stir bisquick, milk, mustard, and egg until well blended. Pour the batter into 10x15 baking sheet. Combine deli meat, onion, and green pepper. Sprinkle top of bisquick mixture with meat mixture until covered. Bake uncovered 40 min. or until brown and until center is set. Top with cheese and bake an additional 5-10 min. until cheese is melted.
Amy
We have a great line up for lunches this week. First we're having Texas Dogs. These are just hot dogs with BBQ sauce and coleslaw on them. Yum! Next is Crockpot Cheesy Ravioli Casserole. You can use any flavor raviolis you like, this recipe calls for beef. The notes say this freezes great for those of you that like to do that. The next recipe is stromboli. You can use whatever pizza toppings you like for this. The last recipe is for Roast Beef and Swiss Sandwich Bars.
Texas Dogs
Amy – amylz
8 hot dogs
8 hot dog buns
BBQ Sauce
Cole Slaw
Dill Pickles
Grill or cook the hot dogs until done. Put the dogs in the buns, brush them with BBQ sauce and then top with coleslaw and pickles.
CROCKPOT CHEESY RAVIOLI CASSEROLE
(luckymommyto2boys ~ Amy ~ via Recipezaar.com)
1 tablespoon oil
1 garlic clove, minced
2 (26 ounce) jars four cheese pasta sauce
1 teaspoon Italian seasoning
2 cups mozzarella cheese, shredded
½ cup onion, chopped
1 (15 ounce) can tomato sauce
2 (25 ounce) packages frozen beef ravioli
¼ cup fresh parsley, chopped
Spray crock pot with Pam. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally. Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top. Cover and cook on low for 5-6 hours. Sprinkle with parsley before serving. Makes 10 (1 1/2 cup) servings. *OP’s notes: For OAMC this recipe is good frozen. I put them into sealable freezer bags and reheated in bag and all in boiling water.
Meat and Cheese Stromboli
OP???
1 medium onion, chopped
1 medium green bell pepper, chopped
1 TB butter
2 loaves frozen bread dough, thawed
½ lb thinly sliced Genoa salami
1 pkg. Canadian bacon
½ lb sliced provolone cheese
1 cup shredded Colby jack cheese
salt and pepper
Italian seasoning
1 egg beaten
poppy seeds
In a large skillet, sauté onion and green pepper in butter until crisp-tender; set aside.On two greased baking sheets, roll each loaf of dough into 15 x 12 inch rectangle. Arrange salami, ham and cheeses lengthwise over half of each rectangle to within ½ inch of edges. Top with onion mixture, sprinkle with Italian seasoning and salt and pepper. Fold dough over filling. Pinch edges under to seal well. Brush with egg and sprinkle with poppy seed. Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing. I also substitute the ingredients w/ pizza style toppings or chicken and spinach and artichoke dip....oh the endless possibilities
Roast Beef and Swiss Sandwhich Bars
Contributed By: 4kowboys
Very good for on the go!
2 cups Lowfat bisquick
1 cup Milk
2 Tbls. yellow mustard
1 Egg
1 pkg. Thinly sliced deli roast beef chopped
1 cup Shredded Swiss cheese
1 Small onion (optional)
1 Small green pepper (optional)
1 Tbls. butter
Saute onion and green pepper in butter, set aside. Stir bisquick, milk, mustard, and egg until well blended. Pour the batter into 10x15 baking sheet. Combine deli meat, onion, and green pepper. Sprinkle top of bisquick mixture with meat mixture until covered. Bake uncovered 40 min. or until brown and until center is set. Top with cheese and bake an additional 5-10 min. until cheese is melted.
Amy
Monday, October 5, 2009
Roast Turkey, Avocado and Bacon Sandwich
Hi everyone!
Tomorrow we are having Roast Turkey, Avocado and Bacon Sandwiches for dinner. Now, this recipe gives instructions for actually cooking your own turkey breast. You can totally do that if you want to, it will probably be super good. I'm going to majorly cheat and use turkey from the deli. I like to ask them to slice it a little thicker than what they have presliced. I think any flavor of turkey would be great with this. I'll serve this with some fresh fruit and corn.
Roast Turkey, Avocado and Bacon Sandwich
Amy – amylz
Recipe courtesy Tyler Florence
2 sprigs thyme
2 sprigs tarragon
1/2 cup unsalted butter, room temperature
1 (4-pound) turkey breast
Sea salt and freshly ground black pepper
6 slices country bread
1/2 pound fontina cheese, sliced thinly
1 large ripe avocado
2 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
6 slices maple bacon, cooked until crispy
Pepper lettuce (watercress)
Butter, for sauteeing
Preheat the oven to 400 degrees F. To prepare the Roast Turkey: toss the herbs and butter into the bowl of a food processor and pulse until green and smooth. Rub the turkey breast with half of the herbed butter and with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165 degrees F. Let rest for 15 minutes on the cutting board. To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, toss with the lemon juice, olive oil, salt and pepper. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon. Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.
Amy
Tomorrow we are having Roast Turkey, Avocado and Bacon Sandwiches for dinner. Now, this recipe gives instructions for actually cooking your own turkey breast. You can totally do that if you want to, it will probably be super good. I'm going to majorly cheat and use turkey from the deli. I like to ask them to slice it a little thicker than what they have presliced. I think any flavor of turkey would be great with this. I'll serve this with some fresh fruit and corn.
Roast Turkey, Avocado and Bacon Sandwich
Amy – amylz
Recipe courtesy Tyler Florence
2 sprigs thyme
2 sprigs tarragon
1/2 cup unsalted butter, room temperature
1 (4-pound) turkey breast
Sea salt and freshly ground black pepper
6 slices country bread
1/2 pound fontina cheese, sliced thinly
1 large ripe avocado
2 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
6 slices maple bacon, cooked until crispy
Pepper lettuce (watercress)
Butter, for sauteeing
Preheat the oven to 400 degrees F. To prepare the Roast Turkey: toss the herbs and butter into the bowl of a food processor and pulse until green and smooth. Rub the turkey breast with half of the herbed butter and with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165 degrees F. Let rest for 15 minutes on the cutting board. To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, toss with the lemon juice, olive oil, salt and pepper. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon. Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.
Amy
Zucchini Carrot Muffins, Classic Banana Bread
Hi everyone!
This week's muffins are going to be Zucchini Carrot Muffins and then Classic Banana Bread. I'm going to leave the coconut and almonds out of the muffins. This recipe yields 18 muffins. The Banana Bread recipe is pretty basic and makes 1 loaf.
Zucchini Carrot Muffins
Katie (Katiedid)
2 c shredded carrot
1 c shredded zucchini
1 c chopped peeled apple
¾ c flaked coconut
½ c chopped almonds
2 tsp grated orange peel
2 c all-purpose flour (part whole wheat)
1 ¼ c sugar
1 T ground cinnamon
2 tsp baking soda
½ tsp salt
3 eggs, lightly beaten
¾ c vegetable oil (applesauce)
1 tsp vanilla extract
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 F for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard-sized muffins
Classic Banana Bread
Katie (Katiedid) from Cooking Light
2 cups all-purpose flour (1 c all-purpose and 1 c whole wheat)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 14 servings (serving size: 1 slice)
Nutritional Information: CALORIES 187(21% from fat); FAT 4.3g (sat 2.4g,mono 1.2g,poly 0.3g); PROTEIN 3.3g; CHOLESTEROL 40mg; CALCIUM 20mg; SODIUM 198mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 34.4g
Amy
This week's muffins are going to be Zucchini Carrot Muffins and then Classic Banana Bread. I'm going to leave the coconut and almonds out of the muffins. This recipe yields 18 muffins. The Banana Bread recipe is pretty basic and makes 1 loaf.
Zucchini Carrot Muffins
Katie (Katiedid)
2 c shredded carrot
1 c shredded zucchini
1 c chopped peeled apple
¾ c flaked coconut
½ c chopped almonds
2 tsp grated orange peel
2 c all-purpose flour (part whole wheat)
1 ¼ c sugar
1 T ground cinnamon
2 tsp baking soda
½ tsp salt
3 eggs, lightly beaten
¾ c vegetable oil (applesauce)
1 tsp vanilla extract
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 F for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard-sized muffins
Classic Banana Bread
Katie (Katiedid) from Cooking Light
2 cups all-purpose flour (1 c all-purpose and 1 c whole wheat)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 14 servings (serving size: 1 slice)
Nutritional Information: CALORIES 187(21% from fat); FAT 4.3g (sat 2.4g,mono 1.2g,poly 0.3g); PROTEIN 3.3g; CHOLESTEROL 40mg; CALCIUM 20mg; SODIUM 198mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 34.4g
Amy
Sunday, October 4, 2009
Mostaccioli
Hi everyone!
Tomorrow we are having mostaccioli for dinner. For those unfamiliar, this is like a spaghetti sauce. You can serve it with any noodles you want though.
Mostaccioli
Amy – amylz
All Recipes Yields: 12 servings
2 teaspoons canola oil
1/2 cup chopped red onion
1/4 cup red bell pepper, chopped
1 pound bulk pork sausage (mild Italian)
4 (16 ounce) cans crushed tomatoes
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon sugar
1 teaspoon salt
1/2 tablespoon ground black pepper
1 pound penne pasta
1/2 cup shredded Italian cheese blend
1. Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
2. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.
Amy
Tomorrow we are having mostaccioli for dinner. For those unfamiliar, this is like a spaghetti sauce. You can serve it with any noodles you want though.
Mostaccioli
Amy – amylz
All Recipes Yields: 12 servings
2 teaspoons canola oil
1/2 cup chopped red onion
1/4 cup red bell pepper, chopped
1 pound bulk pork sausage (mild Italian)
4 (16 ounce) cans crushed tomatoes
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon sugar
1 teaspoon salt
1/2 tablespoon ground black pepper
1 pound penne pasta
1/2 cup shredded Italian cheese blend
1. Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
2. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.
Amy
Saturday, October 3, 2009
Loosemeat Sandwiches
Hi everyone!
Tomorrow I am making Loosemeat Sandwiches in the crockpot. You serve them on buns. My kids will love this!
Loosemeat Sandwiches
Shannon N (snoelles)
2½ lbs ground beef
3 Tbs mustard
3 Tbs horseradish sauce
3 Tbs worcestershire sauce
½ cup chicken broth
3 tsp salt
1 tsp pepper
4 oz ketchup
1 cup water
1 tsp seasoned salt
Note: Original recipe called for chopped onions, but I don't like them so I omitted.
Mix all ingredients and cook in crockpot for 1 hour. Serve on hamburger buns.
Amy
Tomorrow I am making Loosemeat Sandwiches in the crockpot. You serve them on buns. My kids will love this!
Loosemeat Sandwiches
Shannon N (snoelles)
2½ lbs ground beef
3 Tbs mustard
3 Tbs horseradish sauce
3 Tbs worcestershire sauce
½ cup chicken broth
3 tsp salt
1 tsp pepper
4 oz ketchup
1 cup water
1 tsp seasoned salt
Note: Original recipe called for chopped onions, but I don't like them so I omitted.
Mix all ingredients and cook in crockpot for 1 hour. Serve on hamburger buns.
Amy
Friday, October 2, 2009
Hearty Grilled Cheese
Hi everyone!
Tomorrow we are having grilled cheese with turkey. I think you could easily do ham as well. We don't care for Miracle Whip or mayo so I'll just use a little butter. This recipe is for 1 serving so make sure you adjust for the amount you need.
Hearty Grilled Cheese
Amy – amylz
1 serving
2 slices multi-grain bread
2 tsp. MIRACLE WHIP Dressing
1 KRAFT Singles
4 slices OSCAR MAYER Shaved Smoked Turkey Breast
1 thin slice red onion
2 tsp. soft margarine
TOP 1 of the bread slices with dressing, Singles, turkey and onion; cover with remaining bread slice. SPREAD outside of sandwich with margarine. COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Amy
Tomorrow we are having grilled cheese with turkey. I think you could easily do ham as well. We don't care for Miracle Whip or mayo so I'll just use a little butter. This recipe is for 1 serving so make sure you adjust for the amount you need.
Hearty Grilled Cheese
Amy – amylz
1 serving
2 slices multi-grain bread
2 tsp. MIRACLE WHIP Dressing
1 KRAFT Singles
4 slices OSCAR MAYER Shaved Smoked Turkey Breast
1 thin slice red onion
2 tsp. soft margarine
TOP 1 of the bread slices with dressing, Singles, turkey and onion; cover with remaining bread slice. SPREAD outside of sandwich with margarine. COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Amy
Thursday, October 1, 2009
Greg's Beenie Weenie Surprise,
Hi everyone!
Tomorrow John will be out of town and this is something I know the kids would love but he wouldn't so I'm giving it a whirl. This is done in the crockpot so it should be simple.
Greg's Beenie Weenie Surprise
SunValleyMom
1 lb ground beef, browned and drained of fat
8 all beef hotdogs, cut into 8-10 pieces
4 (32oz) cans Pork and Beans, 2 cans drained completely
1 cup KC Masterpiece BBQ Sauce (or bbq sauce of choice)
1/2 cup packed brown sugar
2 tablespoons spicy mustard
1 tablespoon (or more) Tabasco Sauce
1/2 bottle (6oz) beer of choice (o'douls is fine)
Combine all ingredients in the crockpot. Cook on high for 1 hour and then switch to low for an additional 2 hours. Keep on warm setting until serving time.
Amy
Tomorrow John will be out of town and this is something I know the kids would love but he wouldn't so I'm giving it a whirl. This is done in the crockpot so it should be simple.
Greg's Beenie Weenie Surprise
SunValleyMom
1 lb ground beef, browned and drained of fat
8 all beef hotdogs, cut into 8-10 pieces
4 (32oz) cans Pork and Beans, 2 cans drained completely
1 cup KC Masterpiece BBQ Sauce (or bbq sauce of choice)
1/2 cup packed brown sugar
2 tablespoons spicy mustard
1 tablespoon (or more) Tabasco Sauce
1/2 bottle (6oz) beer of choice (o'douls is fine)
Combine all ingredients in the crockpot. Cook on high for 1 hour and then switch to low for an additional 2 hours. Keep on warm setting until serving time.
Amy
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