Hi everyone!
Tomorrow we are having steaks. All you do for this is season your steams (use any cuts you like) with blackening seasoning. Simple, done! I may just use Montreal Steak Seasoning.
Blackened Rib Eye Steak With Creamy Horseradish Sauce
Amy – amylz
Culinary.net Serves 4
4 (10- to 14-ounce) Omaha Steaks rib eye steaks
1/4 cup olive oil
8 teaspoons Blackening Seasoning
1 cup Creamy Horseradish Sauce
Heat a cast iron skillet until very hot, in a well ventilated area. Brush steaks with olive oil. Coat each side of the steaks with 1 teaspoon of blackening seasoning. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
Amy
Monday, November 30, 2009
Black Bean Quesadillas, Carol's Chicken Salad
Hi everyone!
For lunch this week, we are having Black bean Quesadillas and a Chicken Salad. The quesadillas are a great lunch for when you're in a hurry. You can make up this filling ahead of time and then you just need to make the quesadillas when you're ready. Lou says the feeling freezes well too! I love chicken salad and this recipe appealed to me because I like the idea of adding water chesnuts and swiss cheese. I always use canned chicken for my chicken salad because I just like the consistency better. Sometimes I will throw leftover chicken into my food processor and that works well too!
Black Bean Quesadillas
Lou - CallMeLou from Saving Dinner by Leanne Ely
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 15 ounce can black beans, rinsed and drained
1 red bell pepper, chopped
2 tomatoes, chopped
1/2 package frozen corn (5 ounces)
12 flour tortillas (whole wheat, if available)
1 cup low-fat cheddar cheese, shredded
In a large skillet, add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn. Cook until heated through. Place a tortilla on a plate or flat surface, sprinkle some cheddar cheese over the tortilla. Spoon some of the bean and vegetable mixture over the cheese. Top with another tortilla. Repeat until all of the tortillas are used. Heat remaining oil in a large skillet over medium-high heat. Place quesadillas in the skillet and heat and flip until both sides are browned. Serves 6.
Lou's notes: Cilantro is great in this. I use the Geo. Foreman grill with the tortillas folded in half so the stuff doesn't fall out of it. They brown nicely on the GF without having to use oil. Leftover filling freezes well.
Carol's Chicken Salad
OP?
PamperedChaoticChef/All recipes
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese
1 1/2 cups halved green grapes
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice. In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
Amy
For lunch this week, we are having Black bean Quesadillas and a Chicken Salad. The quesadillas are a great lunch for when you're in a hurry. You can make up this filling ahead of time and then you just need to make the quesadillas when you're ready. Lou says the feeling freezes well too! I love chicken salad and this recipe appealed to me because I like the idea of adding water chesnuts and swiss cheese. I always use canned chicken for my chicken salad because I just like the consistency better. Sometimes I will throw leftover chicken into my food processor and that works well too!
Black Bean Quesadillas
Lou - CallMeLou from Saving Dinner by Leanne Ely
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 15 ounce can black beans, rinsed and drained
1 red bell pepper, chopped
2 tomatoes, chopped
1/2 package frozen corn (5 ounces)
12 flour tortillas (whole wheat, if available)
1 cup low-fat cheddar cheese, shredded
In a large skillet, add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn. Cook until heated through. Place a tortilla on a plate or flat surface, sprinkle some cheddar cheese over the tortilla. Spoon some of the bean and vegetable mixture over the cheese. Top with another tortilla. Repeat until all of the tortillas are used. Heat remaining oil in a large skillet over medium-high heat. Place quesadillas in the skillet and heat and flip until both sides are browned. Serves 6.
Lou's notes: Cilantro is great in this. I use the Geo. Foreman grill with the tortillas folded in half so the stuff doesn't fall out of it. They brown nicely on the GF without having to use oil. Leftover filling freezes well.
Carol's Chicken Salad
OP?
PamperedChaoticChef/All recipes
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese
1 1/2 cups halved green grapes
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice. In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
Amy
Sunday, November 29, 2009
Easy Skillet Penne and Sausage Supper
Hi everyone!
Tomorrow we are having a skillet Penne and Sausage supper. I love meals like this because it's all done in one pan and is pretty simple. You can use bulk sausage or just dice your sausages up. My kids love the chicken apple sausages so I may use those. Then you add the dry pasta and let it cook. So simple!
Easy Skillet Penne and Sausage Supper
Allison -- Cook's Illustrated
Serves 4 to 6
1 tablespoon olive oil
1 onion , chopped fine
salt
3 cloves of garlic , minced or pressed through garlic press
1 pound hot or sweet Italian turkey sausage (I used chicken sausage)
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1/2 pound penne (2 1/2 cups), see Note below
2 cups low-sodium chicken broth
1 cup milk
1 ounce grated Parmesan cheese (1/2 cup)
6 ounces baby spinach
ground black pepper
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic and sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes (it took mine around 15 minutes).
3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sundried tomatoes. Season with salt and pepper to taste.
Cooking Pasta Without Water?
We’ve found that you don’t always have to cook pasta in a pot of boiling water. Small amounts of pasta, half a pound or less, cook very well in a covered skillet with a brothy or watered down sauce. The beauty of this technique is not only one less pot and colander to wash, but the skillet makes it easy to include sautéed meat and vegetables for a real meal. If you don’t have a lid that fits the skillet, simply lay a sheet of foil over the skillet and crimp at the edges to seal.
Amy
Tomorrow we are having a skillet Penne and Sausage supper. I love meals like this because it's all done in one pan and is pretty simple. You can use bulk sausage or just dice your sausages up. My kids love the chicken apple sausages so I may use those. Then you add the dry pasta and let it cook. So simple!
Easy Skillet Penne and Sausage Supper
Allison -- Cook's Illustrated
Serves 4 to 6
1 tablespoon olive oil
1 onion , chopped fine
salt
3 cloves of garlic , minced or pressed through garlic press
1 pound hot or sweet Italian turkey sausage (I used chicken sausage)
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1/2 pound penne (2 1/2 cups), see Note below
2 cups low-sodium chicken broth
1 cup milk
1 ounce grated Parmesan cheese (1/2 cup)
6 ounces baby spinach
ground black pepper
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic and sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes (it took mine around 15 minutes).
3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sundried tomatoes. Season with salt and pepper to taste.
Cooking Pasta Without Water?
We’ve found that you don’t always have to cook pasta in a pot of boiling water. Small amounts of pasta, half a pound or less, cook very well in a covered skillet with a brothy or watered down sauce. The beauty of this technique is not only one less pot and colander to wash, but the skillet makes it easy to include sautéed meat and vegetables for a real meal. If you don’t have a lid that fits the skillet, simply lay a sheet of foil over the skillet and crimp at the edges to seal.
Amy
Cranberry Pumpkin Muffins, Grands! Cinnamon Pull-Apart Bread, Apple-Cinnamon Upside-Down Cake, Molasses Cookies, APPLE BUTTER SPICE COOKIES
Hi everyone!
Here are the baked goods I'm planning for this week. There are a lot because I'm attending a cookie exchange.
Cranberry Pumpkin Muffins
Cindy (mommy_of_love1) via Allrecipes.com
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs 2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen cranberries, chopped
In a bowl, combine the first four ingredients. In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Grands! Cinnamon Pull-Apart Bread
Amy - amylz
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 33 to 37 minutes.
Apple-Cinnamon Upside-Down Cake
(RecipeGirl) from EF 9/07
Serves 8
10 tablespoons unsalted butter, room temperature
1/2 cup packed light-brown sugar
3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them). In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim). To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
Molasses Cookies
Amy - amylz
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray
Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour. Preheat oven to 375°. Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.
Yield: 4 dozen (serving size: 1 cookie) Cooking Light, OCTOBER 2005
APPLE BUTTER SPICE COOKIES
(luckymommyto2boys ~ Amy)
2 ½ cups self-rising flour
½ tsp cinnamon
1 cup sugar
½ cup vegetable oil
1 egg
1 cup apple butter
½ cup Craisins
½ cup chopped pecans
Cream sugar and shortening until light and fluffy. Beat in egg. Stir in apple butter. Add flour. Mix well. Stir in Craisins and pecans. Drop dough by heaping teaspoons onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes. Cool on racks.
Amy
Here are the baked goods I'm planning for this week. There are a lot because I'm attending a cookie exchange.
Cranberry Pumpkin Muffins
Cindy (mommy_of_love1) via Allrecipes.com
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs 2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen cranberries, chopped
In a bowl, combine the first four ingredients. In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Grands! Cinnamon Pull-Apart Bread
Amy - amylz
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 33 to 37 minutes.
Apple-Cinnamon Upside-Down Cake
(RecipeGirl) from EF 9/07
Serves 8
10 tablespoons unsalted butter, room temperature
1/2 cup packed light-brown sugar
3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them). In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim). To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
Molasses Cookies
Amy - amylz
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray
Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour. Preheat oven to 375°. Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.
Yield: 4 dozen (serving size: 1 cookie) Cooking Light, OCTOBER 2005
APPLE BUTTER SPICE COOKIES
(luckymommyto2boys ~ Amy)
2 ½ cups self-rising flour
½ tsp cinnamon
1 cup sugar
½ cup vegetable oil
1 egg
1 cup apple butter
½ cup Craisins
½ cup chopped pecans
Cream sugar and shortening until light and fluffy. Beat in egg. Stir in apple butter. Add flour. Mix well. Stir in Craisins and pecans. Drop dough by heaping teaspoons onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes. Cool on racks.
Amy
Saturday, November 28, 2009
Sweet Potato Casserole, Cranberry Apple Casserole
Hi everyone!
Tomorrow we are going to be out visiting Santa so I'm not cooking. So here are some recipes that I thought some of you might like... The Sweet Potato Casseole comes highly recommended and she said it's the best one she's ever had. The Cranberry Apple Casserole just looked really good to me and I want someone to make it and invite me over!
Sweet Potato Casserole
Kelley via Cooking Light
Yield: 16 servings
Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted
Preheat oven to 375°. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.
Cranberry Apple Casserole
3 c. apples chopped and unpeeled
2 c. whole cranberries
1/3 c. white sugar
1/3 c. brown sugar
1 stick melted butter
1/4 c. brown sugar
1 c. oatmeal
1/3 c. plain flour
1/3 c. chopped nuts
In casserole, put apples, cranberries, white sugar and 1/3 c. brown sugar. In a bowl, mix butter, 1/4 c. brown sugar, oatmeal, flour and nuts. Pour over stuff in casserole. Bake at 350 for 45 minutes.
Amy
Tomorrow we are going to be out visiting Santa so I'm not cooking. So here are some recipes that I thought some of you might like... The Sweet Potato Casseole comes highly recommended and she said it's the best one she's ever had. The Cranberry Apple Casserole just looked really good to me and I want someone to make it and invite me over!
Sweet Potato Casserole
Kelley via Cooking Light
Yield: 16 servings
Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted
Preheat oven to 375°. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.
Cranberry Apple Casserole
3 c. apples chopped and unpeeled
2 c. whole cranberries
1/3 c. white sugar
1/3 c. brown sugar
1 stick melted butter
1/4 c. brown sugar
1 c. oatmeal
1/3 c. plain flour
1/3 c. chopped nuts
In casserole, put apples, cranberries, white sugar and 1/3 c. brown sugar. In a bowl, mix butter, 1/4 c. brown sugar, oatmeal, flour and nuts. Pour over stuff in casserole. Bake at 350 for 45 minutes.
Amy
Friday, November 27, 2009
Arrabbiata Sauce
Hi everyone!
Tomorrow I am making a big pot of Arrabiata Sauce. It's very similar to a meatless spaghetti sauce (and that's what my kids will think it is). This would be a good recipe to double and freeze.
Arrabbiata Sauce
Amy - amylz
All Recipes - Yields: 6 servings
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh
parsley
1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
3. Stir in parsley. Ladle over the hot cooked pasta of your choice.
Amy
Tomorrow I am making a big pot of Arrabiata Sauce. It's very similar to a meatless spaghetti sauce (and that's what my kids will think it is). This would be a good recipe to double and freeze.
Arrabbiata Sauce
Amy - amylz
All Recipes - Yields: 6 servings
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh
parsley
1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
3. Stir in parsley. Ladle over the hot cooked pasta of your choice.
Amy
Thursday, November 26, 2009
Tangy Slow Cooker Pork Roast
Hi everyone!
Tomorrow we are having a pork roast for dinner. We won't have any leftovers (that's the down side of not cooking it) so I thought I would do a pork roast up. This recipe is done in the crockpot so it should make the house smell nice! There's nothing tricky here, it's a pretty basic recipe!
Tangy Slow Cooker Pork Roast
Amy – amylz
All Recipes Yields: 8 servings
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Amy
Tomorrow we are having a pork roast for dinner. We won't have any leftovers (that's the down side of not cooking it) so I thought I would do a pork roast up. This recipe is done in the crockpot so it should make the house smell nice! There's nothing tricky here, it's a pretty basic recipe!
Tangy Slow Cooker Pork Roast
Amy – amylz
All Recipes Yields: 8 servings
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Amy
Wednesday, November 25, 2009
Bayless's Queso Fundido al Tequila, Mouth-Watering Stuffed Mushrooms
Hi everyone!
Tomorrow is Thanksgiving and this year I got off easy and don't really have to bring anything. So, I offered to do some appetizers. I'm going to make a hot cheese dip (for my brother) and this one has Tequila in it which he will think is cool (because he's 16). I may just use a can of tomatoes because I'm being lazy and it's probably cheaper. I'll see what the price of fresh tomatoes is when I shop. I'm also making stuffed mushrooms. This recipe is pretty basic but I think will go over well with my husband's family. They tend to be a little less adventurous eaters than my family.
Bayless's Queso Fundido al Tequila
Michelle - MMmom
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into 1/4-inch dice
Kosher salt
3 tablespoons tequila
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/4 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
Mouth-Watering Stuffed Mushrooms
Michelle (MMmom) from allrecipes
12 whole fresh mushrooms--I use 2 pkg button mushrooms (8 oz each)
1 T vegetable oil
1 T minced garlic
1 (8-oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Amy
Tomorrow is Thanksgiving and this year I got off easy and don't really have to bring anything. So, I offered to do some appetizers. I'm going to make a hot cheese dip (for my brother) and this one has Tequila in it which he will think is cool (because he's 16). I may just use a can of tomatoes because I'm being lazy and it's probably cheaper. I'll see what the price of fresh tomatoes is when I shop. I'm also making stuffed mushrooms. This recipe is pretty basic but I think will go over well with my husband's family. They tend to be a little less adventurous eaters than my family.
Bayless's Queso Fundido al Tequila
Michelle - MMmom
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into 1/4-inch dice
Kosher salt
3 tablespoons tequila
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/4 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
Mouth-Watering Stuffed Mushrooms
Michelle (MMmom) from allrecipes
12 whole fresh mushrooms--I use 2 pkg button mushrooms (8 oz each)
1 T vegetable oil
1 T minced garlic
1 (8-oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Amy
Tuesday, November 24, 2009
MARINATED GRILLED SHRIMP
Hi everyone!
Tomorrow we are having Marinated Shrimp. The instructions are to grill it but I'm going to saute them in a frying pan since it's so cold outside. I can't buy shrimp already peeled so I have to do that once I get it home. It's pretty quick and simple to do though. I would get at least medium shrimp for this, maybe even large.
MARINATED GRILLED SHRIMP
PrincessButtercup
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Amy
Tomorrow we are having Marinated Shrimp. The instructions are to grill it but I'm going to saute them in a frying pan since it's so cold outside. I can't buy shrimp already peeled so I have to do that once I get it home. It's pretty quick and simple to do though. I would get at least medium shrimp for this, maybe even large.
MARINATED GRILLED SHRIMP
PrincessButtercup
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Amy
Monday, November 23, 2009
Buckeyes, Butterscotch Nibbles, Caramel Crispix, Quick Peanut Butter Cookies
Hi everyone!
Tomorrow I am going to be gone so I'm going to post some goodies I'm planning to make for my nephew. He is gluten, wheat, dairy and egg free so I finally found some things that will work for him. He has finals coming up so I wanted to make him some goodies to take back to school that he could share with his roommates! The cookie recipe does call for 1 egg but I think I got the ok for that. I'm pretty sure I can sub something else for the egg though, I need to go back and research that a little more. Anyway, these are all "regular" recipes so I'll let you know how they turn out. Believe it or not, I'm not much of a holiday baker so this is new territory for me!
Buckeyes
OP?
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners'
sugar with hands to form a smooth stiff dough. Shape into balls using 2
teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of
lightly simmering water. Stir occasionally until smooth, and remove from
heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball,
and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Butterscotch Nibbles
Brookiebunny
1 12oz package butterscotch morsels (2 cups)
1 cup peanut butter (I use creamy)
8 cups of your favorite Chex cereal (I prefer corn)
Half of 12 oz package choc. morsels (1 cup)
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. When melted, stir in cereal until pieces are coated. Stir in choc morsels just until combined but not melted. Spread on was paper lined cookie sheet. Chill 30 minutes or until coating is set. Store in airtight container. (I keep it in the fridge.) Makes 9 cups. And over the holidays, you can put holiday colored sprinkles on them, too
Caramel Crispix
Katie (Katiedid)
1 c butter
2 c brown sugar
1/2 c corn syrup
1/2 tsp vanilla
1/2 tsp baking soda
1 (17.9-oz) box Crispix cereal
In a large saucepan, bring butter, brown sugar and corn syrup to a boil and keep boiling for 1 minute, stirring constantly. Remove from heat and add vanilla and baking soda. Put Crispix cereal in large microwavable bowl. Pour hot mixture over cereal and mix gently. Put bowl in microwave on medium for 1 minute. Stir. Put back in microwave again for 1 minute on medium and stir. Microwave for 1 minute one more time. Stir and pour on onto waxed paper and spread apart to cool.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
Amy
Tomorrow I am going to be gone so I'm going to post some goodies I'm planning to make for my nephew. He is gluten, wheat, dairy and egg free so I finally found some things that will work for him. He has finals coming up so I wanted to make him some goodies to take back to school that he could share with his roommates! The cookie recipe does call for 1 egg but I think I got the ok for that. I'm pretty sure I can sub something else for the egg though, I need to go back and research that a little more. Anyway, these are all "regular" recipes so I'll let you know how they turn out. Believe it or not, I'm not much of a holiday baker so this is new territory for me!
Buckeyes
OP?
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners'
sugar with hands to form a smooth stiff dough. Shape into balls using 2
teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of
lightly simmering water. Stir occasionally until smooth, and remove from
heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball,
and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Butterscotch Nibbles
Brookiebunny
1 12oz package butterscotch morsels (2 cups)
1 cup peanut butter (I use creamy)
8 cups of your favorite Chex cereal (I prefer corn)
Half of 12 oz package choc. morsels (1 cup)
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. When melted, stir in cereal until pieces are coated. Stir in choc morsels just until combined but not melted. Spread on was paper lined cookie sheet. Chill 30 minutes or until coating is set. Store in airtight container. (I keep it in the fridge.) Makes 9 cups. And over the holidays, you can put holiday colored sprinkles on them, too
Caramel Crispix
Katie (Katiedid)
1 c butter
2 c brown sugar
1/2 c corn syrup
1/2 tsp vanilla
1/2 tsp baking soda
1 (17.9-oz) box Crispix cereal
In a large saucepan, bring butter, brown sugar and corn syrup to a boil and keep boiling for 1 minute, stirring constantly. Remove from heat and add vanilla and baking soda. Put Crispix cereal in large microwavable bowl. Pour hot mixture over cereal and mix gently. Put bowl in microwave on medium for 1 minute. Stir. Put back in microwave again for 1 minute on medium and stir. Microwave for 1 minute one more time. Stir and pour on onto waxed paper and spread apart to cool.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
Amy
Slow-Cooker Hearty Beef Chili, Best Chicken Salad Ever I, Grilled Cheese on Pump
Hi everyone!
This week for lunch I'm making up a batch of chili in the crockpot. Then I'm going to make some chicken salad. I love chicken salad! The last lunch item is grilled cheese sandwiches.
Slow-Cooker Hearty Beef Chili
Amy – amylz
1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid. COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours). STIR just before serving. Serve topped with the cheese.
Best Chicken Salad Ever I
Amy – amylz
All Recipes Yields: 6 servings
1 (5 ounce) can chunk chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped (optional)
2/3 cup raisins
salt and pepper to taste
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
Grilled Cheese on Pump
Amy - amylz
Rachel Ray
4 tablespoons softened butter
8 slices pumpernickel bread
8 teaspoons Dijon mustard
2 large dill pickles, thinly sliced lengthwise
8 slices Emmentaler Swiss cheese, folded in 1/2
Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve.
Amy
This week for lunch I'm making up a batch of chili in the crockpot. Then I'm going to make some chicken salad. I love chicken salad! The last lunch item is grilled cheese sandwiches.
Slow-Cooker Hearty Beef Chili
Amy – amylz
1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid. COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours). STIR just before serving. Serve topped with the cheese.
Best Chicken Salad Ever I
Amy – amylz
All Recipes Yields: 6 servings
1 (5 ounce) can chunk chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped (optional)
2/3 cup raisins
salt and pepper to taste
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
Grilled Cheese on Pump
Amy - amylz
Rachel Ray
4 tablespoons softened butter
8 slices pumpernickel bread
8 teaspoons Dijon mustard
2 large dill pickles, thinly sliced lengthwise
8 slices Emmentaler Swiss cheese, folded in 1/2
Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve.
Amy
Sunday, November 22, 2009
Kalbi (Marinated Short Ribs)
Hi everyone!
Tomorrow we are having Kalbi short ribs for dinner. My kids love short ribs from the teriyaki place so I'm hoping they really like these. You just marinate and grill.
Kalbi (Marinated Short Ribs)
Amy - amylz
Recipe courtesy Jen Lee
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
4 pounds short ribs
Cooked white rice, for serving
Prepared kimchee, for serving (available at Korean grocers)
Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.
Amy
Tomorrow we are having Kalbi short ribs for dinner. My kids love short ribs from the teriyaki place so I'm hoping they really like these. You just marinate and grill.
Kalbi (Marinated Short Ribs)
Amy - amylz
Recipe courtesy Jen Lee
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
4 pounds short ribs
Cooked white rice, for serving
Prepared kimchee, for serving (available at Korean grocers)
Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.
Amy
Grandma's Banana Bread, Banana Banana Bread
Hi everyone!
This week I'm making 2 different banana bread recipe. The first is from Amy called Grandma's Banana Bread. It calls for buttermilk which I love in bread recipes. The 2nd recipe is called Banana Banana Bread. This looks like a very quick and simple recipe so I'm eager to see which we like better.
Grandma's Banana Bread
Amy (ajays)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Banana Banana Bread
Katie (Katiedid) from Recipezaar
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c brown sugar
2 large eggs, beaten
2 1/3 c mashed very overripe bananas
Preheat oven to 350 F. Lightly grease a 9x5 loaf pan. In a large bowl, combine flour, soda and salt. In separate bowl, cream together the butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just until moistened. Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes or until a toothpick inserted in center of loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
Amy
This week I'm making 2 different banana bread recipe. The first is from Amy called Grandma's Banana Bread. It calls for buttermilk which I love in bread recipes. The 2nd recipe is called Banana Banana Bread. This looks like a very quick and simple recipe so I'm eager to see which we like better.
Grandma's Banana Bread
Amy (ajays)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Banana Banana Bread
Katie (Katiedid) from Recipezaar
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c brown sugar
2 large eggs, beaten
2 1/3 c mashed very overripe bananas
Preheat oven to 350 F. Lightly grease a 9x5 loaf pan. In a large bowl, combine flour, soda and salt. In separate bowl, cream together the butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just until moistened. Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes or until a toothpick inserted in center of loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
Amy
Saturday, November 21, 2009
Hash Brown Casserole with Bacon, Onions, and Cheese
Hi everyone!
Tomorrow we are having a Hashbrown casserole for dinner. You do need to refrigerate this overnite per the instructions so be aware of that. Since I'm making this for dinner, I'm going to assemble it in the morning and then it will be ready by dinnertime to go in the oven.
Hash Brown Casserole with Bacon, Onions, and Cheese
Amy - amylz
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight. Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown. Yield 6 servings (serving size: about 1 cup) Cooking Light, NOVEMBER 2005
Amy
Tomorrow we are having a Hashbrown casserole for dinner. You do need to refrigerate this overnite per the instructions so be aware of that. Since I'm making this for dinner, I'm going to assemble it in the morning and then it will be ready by dinnertime to go in the oven.
Hash Brown Casserole with Bacon, Onions, and Cheese
Amy - amylz
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight. Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown. Yield 6 servings (serving size: about 1 cup) Cooking Light, NOVEMBER 2005
Amy
Friday, November 20, 2009
Grilled Flank Steak with Bacon Balsamic Glaze, Green Bean Casserole 2
Hi everyone!
Tomorrow
Grilled Flank Steak with Bacon Balsamic Glaze
Amy - amylz
Recipe courtesy Robin Miller 2007
Cooking spray
2 tablespoons triple peppercorns (recommended: peppercorn melange)
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves
Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes. Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices. While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
Green Bean Casserole 2
Amy – amylz
About.com
16 ounces frozen French-style green beans, cooked and drained
2 tablespoons butter
2 tablespoons flour
3 tablespoons minced onion
3 tablespoons minced pimiento or roasted red pepper
1 1/4 to 1 1/2 cups half-and-half
salt and pepper, to taste
1 1/2 cups soft bread crumbs
2 tablespoons melted butter
herb seasoning blend, optional
In a medium saucepan, heat butter; add onion and pimiento or red pepper and cook over medium-low heat until onion is tender. Add flour and stir until well blended. Gradually add the 1 1/4 cups half-and-half or whole milk. Taste and add salt and pepper to taste. Thin with a little of the green bean cooking liquid or a little more half-and-half or milk, if necessary. Combine with the drained cooked green beans. Spray a 1 1/2 to 2-quart casserole with cooking spray. Spoon green bean mixture into the baking dish. In a bowl, toss bread crumbs with melted butter and herb seasoning blend, if using; sprinkle evenly over green bean mixture. Bake at 350° for 25 minutes, until bubbly. Broil for a few minutes to brown bread crumbs more, if desired. Serves 4 to 6.
Amy
Tomorrow
Grilled Flank Steak with Bacon Balsamic Glaze
Amy - amylz
Recipe courtesy Robin Miller 2007
Cooking spray
2 tablespoons triple peppercorns (recommended: peppercorn melange)
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves
Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes. Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices. While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
Green Bean Casserole 2
Amy – amylz
About.com
16 ounces frozen French-style green beans, cooked and drained
2 tablespoons butter
2 tablespoons flour
3 tablespoons minced onion
3 tablespoons minced pimiento or roasted red pepper
1 1/4 to 1 1/2 cups half-and-half
salt and pepper, to taste
1 1/2 cups soft bread crumbs
2 tablespoons melted butter
herb seasoning blend, optional
In a medium saucepan, heat butter; add onion and pimiento or red pepper and cook over medium-low heat until onion is tender. Add flour and stir until well blended. Gradually add the 1 1/4 cups half-and-half or whole milk. Taste and add salt and pepper to taste. Thin with a little of the green bean cooking liquid or a little more half-and-half or milk, if necessary. Combine with the drained cooked green beans. Spray a 1 1/2 to 2-quart casserole with cooking spray. Spoon green bean mixture into the baking dish. In a bowl, toss bread crumbs with melted butter and herb seasoning blend, if using; sprinkle evenly over green bean mixture. Bake at 350° for 25 minutes, until bubbly. Broil for a few minutes to brown bread crumbs more, if desired. Serves 4 to 6.
Amy
Thursday, November 19, 2009
White Enchiladas, CROCKPOT CHEESEBURGERS
Hi everyone!
Tomorrow I'm going out to see New Moon so I won't be home to cook dinner. I'm sure my family will survive though. So, I'm going to leave you with a couple of recipes that were in my cooking group this week that looked really interesting. I hope you'll try them! The White Enchiladas look so good and easy. I wish someone would invite me over when they make these. The Crockpot Cheeseburgers kind of look like a cheesy loosemeat sandwich in a way. Sounds super yummy and looks simple!
White Enchiladas
~*~Sandy~*~
via The What's-For-Dinner Cookbook
1 lb ground beef
3/4 cup chopped onions
1 (4-oz) can green chilies, chopped
1 (10-1/2-oz) can cream of chicken soup
3/4 cup milk
1 T chili powder
1 dozen flour tortillas
2 cups grated Jack cheese
1 (4-oz) can sliced olives
Brown the ground beef and the onion. Add the chilies, soup, milk, and chili powder. Roll inside the tortillas and cover with the cheese and olives. Place in a greased 9x13-inch pan. Bake at 425º for 20 minutes covered with foil. Use as many tortillas as you can fit. Serves 6
CROCKPOT CHEESEBURGERS
(luckymommyto2boys ~ Amy ~ Recipezaar)
2 lbs lean ground beef
1/4 teaspoon ground black pepper
2 ounces Velveeta cheese, cubed
2 tablespoons milk
2-3 tablespoons pickle relish
2 tablespoons prepared mustard
3 tablespoons ketchup
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, put through press
8 sandwich buns
lettuce (optional)
tomato (optional)
In a large skillet over medium heat, brown ground beef with green pepper, onion and black pepper until beef is cooked through. Drain off excess fat and transfer beef to a 3 1/2 to 5-quart crock pot. Add all other ingredients except Hamburger buns, Lettuce and tomato. Cover and cook on LOW for 5 to 7 hours. Serve the beef on toasted sandwich buns with an assortment of condiments.
Amy
Tomorrow I'm going out to see New Moon so I won't be home to cook dinner. I'm sure my family will survive though. So, I'm going to leave you with a couple of recipes that were in my cooking group this week that looked really interesting. I hope you'll try them! The White Enchiladas look so good and easy. I wish someone would invite me over when they make these. The Crockpot Cheeseburgers kind of look like a cheesy loosemeat sandwich in a way. Sounds super yummy and looks simple!
White Enchiladas
~*~Sandy~*~
via The What's-For-Dinner Cookbook
1 lb ground beef
3/4 cup chopped onions
1 (4-oz) can green chilies, chopped
1 (10-1/2-oz) can cream of chicken soup
3/4 cup milk
1 T chili powder
1 dozen flour tortillas
2 cups grated Jack cheese
1 (4-oz) can sliced olives
Brown the ground beef and the onion. Add the chilies, soup, milk, and chili powder. Roll inside the tortillas and cover with the cheese and olives. Place in a greased 9x13-inch pan. Bake at 425º for 20 minutes covered with foil. Use as many tortillas as you can fit. Serves 6
CROCKPOT CHEESEBURGERS
(luckymommyto2boys ~ Amy ~ Recipezaar)
2 lbs lean ground beef
1/4 teaspoon ground black pepper
2 ounces Velveeta cheese, cubed
2 tablespoons milk
2-3 tablespoons pickle relish
2 tablespoons prepared mustard
3 tablespoons ketchup
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, put through press
8 sandwich buns
lettuce (optional)
tomato (optional)
In a large skillet over medium heat, brown ground beef with green pepper, onion and black pepper until beef is cooked through. Drain off excess fat and transfer beef to a 3 1/2 to 5-quart crock pot. Add all other ingredients except Hamburger buns, Lettuce and tomato. Cover and cook on LOW for 5 to 7 hours. Serve the beef on toasted sandwich buns with an assortment of condiments.
Amy
Wednesday, November 18, 2009
Champion Chicken Parmesan
Hi everyone!
Tomorrow we are having Chicken Parmesan. This recipe is from Cooking Light. It looks really long but I'm hoping the end result is super delicious! You do make your own sauce for this but the rest of the instructions seem pretty basic for chicken parm!
Champion Chicken Parmesan
Amy - amylz
Tomato sauce:
1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 garlic cloves, minced
Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked linguine (about 6 ounces uncooked pasta)
To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic. Preheat oven to 350°. To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
Yield: 4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta) Cooking Light, OCTOBER 2000
Amy
Tomorrow we are having Chicken Parmesan. This recipe is from Cooking Light. It looks really long but I'm hoping the end result is super delicious! You do make your own sauce for this but the rest of the instructions seem pretty basic for chicken parm!
Champion Chicken Parmesan
Amy - amylz
Tomato sauce:
1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 garlic cloves, minced
Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked linguine (about 6 ounces uncooked pasta)
To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic. Preheat oven to 350°. To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
Yield: 4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta) Cooking Light, OCTOBER 2000
Amy
Tuesday, November 17, 2009
Zesty Tomato Pork Chops
Hi everyone!
Tomorrow we're having Tomato Pork Chops. Basically, you make this sauce and then grill the chops and brush on the sauce. It's very simple.
Zesty Tomato Pork Chops
Amy – amylz
Makes 4 servings.
1 can (10 3/4 ounces) condensed tomato soup
1 package McCormick® Grill Mates® Zesty Herb Marinade
1 tablespoon honey
4 bone-in pork chops, 1-inch thick (2 pounds)
1. Mix soup, Marinade Mix and honey in small bowl. Reserve 1/4 cup sauce.
2. Grill pork chops over medium heat about 20 minutes or until desired doneness, turning every 5 minutes. Brush with remaining sauce during the last 10 minutes of grilling. Serve with reserved sauce for additional flavor.
Test Kitchen Tip: An 8-ounce can of tomato sauce may be substituted for the condensed tomato soup.
Amy
Tomorrow we're having Tomato Pork Chops. Basically, you make this sauce and then grill the chops and brush on the sauce. It's very simple.
Zesty Tomato Pork Chops
Amy – amylz
Makes 4 servings.
1 can (10 3/4 ounces) condensed tomato soup
1 package McCormick® Grill Mates® Zesty Herb Marinade
1 tablespoon honey
4 bone-in pork chops, 1-inch thick (2 pounds)
1. Mix soup, Marinade Mix and honey in small bowl. Reserve 1/4 cup sauce.
2. Grill pork chops over medium heat about 20 minutes or until desired doneness, turning every 5 minutes. Brush with remaining sauce during the last 10 minutes of grilling. Serve with reserved sauce for additional flavor.
Test Kitchen Tip: An 8-ounce can of tomato sauce may be substituted for the condensed tomato soup.
Amy
Monday, November 16, 2009
Sunny's Avenue J Pizza
Hi everyone!
Tomorrow we're having pizza for dinner. This recipes uses focaccia bread that you buy at the store. There are all different kinds these days so just pick one your family will like. I may just use regular mushrooms for this.
Sunny's Avenue J Pizza
Amy - amylz
Recipe courtesy Sunny Anderson, 2008
1 cup water
1/4 cup white wine vinegar
1/2-ounce dehydrated porcini mushrooms
1 (8 by 14-inch) piece focaccia
1/4 cup extra-virgin olive oil, plus extra for preparing pan and garnishing
1 1/2 cups canned whole tomatoes with basil
8 ounces fresh Buffalo mozzarella
1/2 cup shredded aged mozzarella
4 cloves garlic, roughly chopped
18 to 20 thick pepperoni slices
1/3 cup shredded Parmigiano-Reggiano
2 cups fresh basil leaves
Salt and freshly ground black pepper
Preheat oven to 450 degrees F. In a small saucepan, bring 1 cup water and white wine vinegar to a simmer. Remove from heat and add mushrooms. Cover and let mushrooms sit, 15 minutes. Strain. Slice bread horizontally to create 2 pizzas. Lightly oil a baking sheet and place pizzas crust side up. Brush top with 1/4 cup oil. In a bowl, squeeze tomatoes to break up slightly. Place on pizza halves. Pull pieces of Buffalo mozzarella from the ball and place on halves. Top with porcini mushrooms, shredded mozzarella, garlic and pepperoni. Bake until cheese has melted and crust is crispy, about 25 minutes. Remove from oven, drizzle with oil, sprinkle on Parmesan and spread with cut basil. Sprinkle with salt and pepper and serve.
Amy
Tomorrow we're having pizza for dinner. This recipes uses focaccia bread that you buy at the store. There are all different kinds these days so just pick one your family will like. I may just use regular mushrooms for this.
Sunny's Avenue J Pizza
Amy - amylz
Recipe courtesy Sunny Anderson, 2008
1 cup water
1/4 cup white wine vinegar
1/2-ounce dehydrated porcini mushrooms
1 (8 by 14-inch) piece focaccia
1/4 cup extra-virgin olive oil, plus extra for preparing pan and garnishing
1 1/2 cups canned whole tomatoes with basil
8 ounces fresh Buffalo mozzarella
1/2 cup shredded aged mozzarella
4 cloves garlic, roughly chopped
18 to 20 thick pepperoni slices
1/3 cup shredded Parmigiano-Reggiano
2 cups fresh basil leaves
Salt and freshly ground black pepper
Preheat oven to 450 degrees F. In a small saucepan, bring 1 cup water and white wine vinegar to a simmer. Remove from heat and add mushrooms. Cover and let mushrooms sit, 15 minutes. Strain. Slice bread horizontally to create 2 pizzas. Lightly oil a baking sheet and place pizzas crust side up. Brush top with 1/4 cup oil. In a bowl, squeeze tomatoes to break up slightly. Place on pizza halves. Pull pieces of Buffalo mozzarella from the ball and place on halves. Top with porcini mushrooms, shredded mozzarella, garlic and pepperoni. Bake until cheese has melted and crust is crispy, about 25 minutes. Remove from oven, drizzle with oil, sprinkle on Parmesan and spread with cut basil. Sprinkle with salt and pepper and serve.
Amy
Sunday, November 15, 2009
Bacon and Cheese Strata, Pulled Pork Sandwiches, Noodles Czarina Casserole
Hi everyone!
Tomorrow I'm bringing food for Mops and I'm maknig a Bacon and Cheese Strata. For dinner, we're having Pulled Pork and a noodle casserole. The pork is done in the crockpot. I've never used Root Beer so I'm interested to see how this tastes. The noodle casserole is basically a cheesy noodle dish. I'll probably cut this in half because I'm not sure if my boys will try it or not.
Bacon and Cheese Strata
Tracie ~Mommy2Jeremy&Tyler~
8 slices firm white bread
2 scallions, chopped
8 strips cooked bacon, crumbled
1 cup shredded sharp cheddar cheese
1 can (14 oz) diced tomatoes, drained and patted dry
3 eggs
1 1/2 cups milk
1/8 tsp black pepper
1/8 tsp hot pepper sauce
Coat shallow 2 quart baking dish with cooking spray. Arrange half of the bread in a single layer in the dish, cutting to fit. Cover with half the scallions, bacon, cheese and tomatoes. Repeat for second layer. Combine eggs, milk, pepper and hot pepper sauce. Pour over casserole; cover. Can be made ahead and refrigerated for up to 2 hours. Heat oven to 375*. Bake uncovered for 45 minutes or until lightly browned. If browning too quickly, cover loosely with foil. Makes 6 servings
Pulled Pork Sandwiches
OP?
2-3 lb pork roast
3 cups root beer
Sliced onions
2 cloves crushed garlic
salt and pepper
BBQ Sauce
Rolls
Season the pork with salt and pepper and brown in a frying pan on all sides. Place in crock pot and place sliced onions on top. Pour root beer on top. Add crushed garlic. Cook on medium 5-6 hours. Remove from crock pot let cool a bit and shred with a fork. Mix with bbq sauce and serve on rolls
Noodles Czarina Casserole
Amy - amylz
Yield: 4 servings
1/2 c Chopped onion
1 t Olive oil
1 T Corn starch
1 t Salt (optional)
ds White pepper
2/3 c Nonfat dry milk powder
1 c Water
1 t Dijon mustard or any other
Prepared mustard to suit your taste
1 c Non-fat cottage cheese
2 oz Reduced fat Cheddar cheese,
Shredded (1/2 cup)
2 T Lemon juice
8 oz Noodles, cooked
Dissolve milk powder, salt, mustard, pepper and corn starch in water, set aside. Saute onion in olive oil until tender. Stir in milk mixture, and bring slowly to a boil stirring constantly. Stir in cheeses and lemon juice, mix in cooked noodles. Put mixture into a greased 1 1/2 quart casserole. Bake 40-45 minutes in a 350 degree oven until hot and bubbly.
Amy
Tomorrow I'm bringing food for Mops and I'm maknig a Bacon and Cheese Strata. For dinner, we're having Pulled Pork and a noodle casserole. The pork is done in the crockpot. I've never used Root Beer so I'm interested to see how this tastes. The noodle casserole is basically a cheesy noodle dish. I'll probably cut this in half because I'm not sure if my boys will try it or not.
Bacon and Cheese Strata
Tracie ~Mommy2Jeremy&Tyler~
8 slices firm white bread
2 scallions, chopped
8 strips cooked bacon, crumbled
1 cup shredded sharp cheddar cheese
1 can (14 oz) diced tomatoes, drained and patted dry
3 eggs
1 1/2 cups milk
1/8 tsp black pepper
1/8 tsp hot pepper sauce
Coat shallow 2 quart baking dish with cooking spray. Arrange half of the bread in a single layer in the dish, cutting to fit. Cover with half the scallions, bacon, cheese and tomatoes. Repeat for second layer. Combine eggs, milk, pepper and hot pepper sauce. Pour over casserole; cover. Can be made ahead and refrigerated for up to 2 hours. Heat oven to 375*. Bake uncovered for 45 minutes or until lightly browned. If browning too quickly, cover loosely with foil. Makes 6 servings
Pulled Pork Sandwiches
OP?
2-3 lb pork roast
3 cups root beer
Sliced onions
2 cloves crushed garlic
salt and pepper
BBQ Sauce
Rolls
Season the pork with salt and pepper and brown in a frying pan on all sides. Place in crock pot and place sliced onions on top. Pour root beer on top. Add crushed garlic. Cook on medium 5-6 hours. Remove from crock pot let cool a bit and shred with a fork. Mix with bbq sauce and serve on rolls
Noodles Czarina Casserole
Amy - amylz
Yield: 4 servings
1/2 c Chopped onion
1 t Olive oil
1 T Corn starch
1 t Salt (optional)
ds White pepper
2/3 c Nonfat dry milk powder
1 c Water
1 t Dijon mustard or any other
Prepared mustard to suit your taste
1 c Non-fat cottage cheese
2 oz Reduced fat Cheddar cheese,
Shredded (1/2 cup)
2 T Lemon juice
8 oz Noodles, cooked
Dissolve milk powder, salt, mustard, pepper and corn starch in water, set aside. Saute onion in olive oil until tender. Stir in milk mixture, and bring slowly to a boil stirring constantly. Stir in cheeses and lemon juice, mix in cooked noodles. Put mixture into a greased 1 1/2 quart casserole. Bake 40-45 minutes in a 350 degree oven until hot and bubbly.
Amy
Gorgonzola Mac and Cheese, Horseshoe
Hi everyone!
This week for lunch I'm making Gorgonzola Mac and Cheese. It sounds heavenly. This looks very quick and easy too because it's not a bakes mac and cheese. I think you could sub blue cheese for the gorgonzola if that's what you have on hand. I'm also making something called Horseshoe. It's basically a hamburger patty topped with fries and cheese sauce. Yum! My older son will LOVE this.
Gorgonzola Mac and Cheese
Sharon (GatorGrrrl) inspired by Alton Brown
1/2 lb elbow macaroni
2 T butter
1/2 cup diced onions
2 eggs
6 oz evaporated milk
1/2 tsp hot sauce
S&P to taste
1 cup white cheddar cheese, shredded
4 oz Gogonzola cheese
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return the hot pot to the stove and melt butter and saute the onions. Add pasta and toss to coat (can add 2 tbsp more butter if you like) Whisk together the eggs, milk, hot sauce, salt, pepper. Stir milk into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until thickened and creamy.
Horseshoe
Amy – amylz
All Recipes: 2 servings
1 (16 ounce) package frozen french fries
1 pound ground beef
4 slices bread, toasted
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
salt and ground black pepper to taste
hot sauce to taste
1. Preheat the oven to 400 degrees F (200 degrees C). Spread french fries out on a baking sheet. Bake for 20 minutes in the preheated oven, or until golden brown.
2. Meanwhile, divide the ground beef into four equal parts and form into patties. Fry the patties in a large skillet over medium-high heat until well done, about 4 minutes per side.
3. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half-and-half so that no lumps form. Bring to a simmer then remove from the heat and add the cheese; stir until melted. Season with salt, pepper, and hot sauce to taste.
4. Place 2 slices of toasted bread onto 2 dinner plates and top each slice with a hamburger patty. Top each patty with cooked french fries. Pour the cheese sauce on top of everything and serve immediately.
Amy
This week for lunch I'm making Gorgonzola Mac and Cheese. It sounds heavenly. This looks very quick and easy too because it's not a bakes mac and cheese. I think you could sub blue cheese for the gorgonzola if that's what you have on hand. I'm also making something called Horseshoe. It's basically a hamburger patty topped with fries and cheese sauce. Yum! My older son will LOVE this.
Gorgonzola Mac and Cheese
Sharon (GatorGrrrl) inspired by Alton Brown
1/2 lb elbow macaroni
2 T butter
1/2 cup diced onions
2 eggs
6 oz evaporated milk
1/2 tsp hot sauce
S&P to taste
1 cup white cheddar cheese, shredded
4 oz Gogonzola cheese
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return the hot pot to the stove and melt butter and saute the onions. Add pasta and toss to coat (can add 2 tbsp more butter if you like) Whisk together the eggs, milk, hot sauce, salt, pepper. Stir milk into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until thickened and creamy.
Horseshoe
Amy – amylz
All Recipes: 2 servings
1 (16 ounce) package frozen french fries
1 pound ground beef
4 slices bread, toasted
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
salt and ground black pepper to taste
hot sauce to taste
1. Preheat the oven to 400 degrees F (200 degrees C). Spread french fries out on a baking sheet. Bake for 20 minutes in the preheated oven, or until golden brown.
2. Meanwhile, divide the ground beef into four equal parts and form into patties. Fry the patties in a large skillet over medium-high heat until well done, about 4 minutes per side.
3. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half-and-half so that no lumps form. Bring to a simmer then remove from the heat and add the cheese; stir until melted. Season with salt, pepper, and hot sauce to taste.
4. Place 2 slices of toasted bread onto 2 dinner plates and top each slice with a hamburger patty. Top each patty with cooked french fries. Pour the cheese sauce on top of everything and serve immediately.
Amy
Saturday, November 14, 2009
Make It Easy Chicken, Sourdough Garlic Herb Bread, Apple Crisp
Hi everyone!
Tomorrow we are having Make It Easy Chicken. This is a very easy baked chicken dinner. You use an oven bag which you should be able to find at any super market where the foil is. I've had really good luck with these oven bags. I'm also including a recipe for garlic bread and then Apple Crisp.
Make It Easy Chicken
Amy – amylz
Number of Servings: 4-6
1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 envelope golden onion soup mix
1 cup water
3 medium carrots, cut in chunks
2 medium red potatoes, cut in wedges
1 medium green bell pepper, cubed
6 chicken pieces, skin removed*
Seasoned salt, pepper
PREHEAT oven to 350°F. SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. ADD onion soup mix and water to oven bag. Squeeze oven bag to blend in flour. Add carrots, potatoes and green pepper to oven bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to oven bag. Arrange chicken and vegetables in an even layer in oven bag. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan. BAKE 55 to 60 minutes, until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts and 180°F for other pieces.
Sourdough Garlic Herb Bread
Amy - amylz
Recipe courtesy Paula Deen
4 to 6 slices sourdough bread, at least 1 slice per person
Olive oil
Garlic salt
Fines herbes (equal parts dried parsley, chervil, chives and tarragon, mixed well)
Preheat oven to 350 degrees F. Place the bread slices on baking sheets. With a pastry brush, brush each slice of bread with olive oil. Sprinkle with garlic salt and smattering of fines herbs. Bake for 10 minutes, until bread just begins to brown.
Apple Crisp
Dottie (hokiesmom)
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Preheat the oven to 375 degrees. Then, peel, core and slice the apples. Put the apples in a bowl and mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. In another bowl beat together 1 egg, 2 tablespoons melted butter and 1/2 cup water. Add them to the dry ingredients. You've now made the topping. Put the apples in baking dish and pour the topping over them. Bake in the oven for 30 - 40 minutes. When it's done the apples should be soft and the topping golden and crisp. Remove from oven and let cool.
Amy
Tomorrow we are having Make It Easy Chicken. This is a very easy baked chicken dinner. You use an oven bag which you should be able to find at any super market where the foil is. I've had really good luck with these oven bags. I'm also including a recipe for garlic bread and then Apple Crisp.
Make It Easy Chicken
Amy – amylz
Number of Servings: 4-6
1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 envelope golden onion soup mix
1 cup water
3 medium carrots, cut in chunks
2 medium red potatoes, cut in wedges
1 medium green bell pepper, cubed
6 chicken pieces, skin removed*
Seasoned salt, pepper
PREHEAT oven to 350°F. SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. ADD onion soup mix and water to oven bag. Squeeze oven bag to blend in flour. Add carrots, potatoes and green pepper to oven bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to oven bag. Arrange chicken and vegetables in an even layer in oven bag. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan. BAKE 55 to 60 minutes, until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts and 180°F for other pieces.
Sourdough Garlic Herb Bread
Amy - amylz
Recipe courtesy Paula Deen
4 to 6 slices sourdough bread, at least 1 slice per person
Olive oil
Garlic salt
Fines herbes (equal parts dried parsley, chervil, chives and tarragon, mixed well)
Preheat oven to 350 degrees F. Place the bread slices on baking sheets. With a pastry brush, brush each slice of bread with olive oil. Sprinkle with garlic salt and smattering of fines herbs. Bake for 10 minutes, until bread just begins to brown.
Apple Crisp
Dottie (hokiesmom)
4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water
Preheat the oven to 375 degrees. Then, peel, core and slice the apples. Put the apples in a bowl and mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. In another bowl beat together 1 egg, 2 tablespoons melted butter and 1/2 cup water. Add them to the dry ingredients. You've now made the topping. Put the apples in baking dish and pour the topping over them. Bake in the oven for 30 - 40 minutes. When it's done the apples should be soft and the topping golden and crisp. Remove from oven and let cool.
Amy
Zucchini Bread, BLUEBERRY APPLE COFFEE CAKE
Hi everyone!
This week I'm making Zucchini Bread and Blueberry Apple Coffee Cake. The zucchini bread is a pretty traditional recipe and a great way to use up that shredded, frozen zucchini in the freezer. It makes 2 loaves. The coffee cake, this is a recipe from Krusteaz. I used to work for Continental Mills back in the day (they make Krusteaz) and this is a recipe we used to make there. If you can't find the Krusteaz brand of blueberry pancake mix, use whatever you can find.
Zucchini Bread
Rachel ~ Autumnbabies2
3 C. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 ½ tsp. cinnamon
3 eggs
½ cup vegetable oil
½ cup applesauce
2 ¼ C. white sugar
3 tsp. vanilla extract
1 C. chopped walnuts
2 C. shredded zucchini
Spray 2 loaf pans w/ non-stick spray and lightly flour them. Preheat oven to 375. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl; set aside. Beat eggs, oil, applesauce, and sugar together. Slowly mix the dry ingredients into the wet mixture. Stir in zucchini and chopped nuts. Pour batter into 2 loaf pans and bake for 45-60 minutes, until toothpick comes out clean. Cool pans on baking rack for about 20 minutes, then remove bread from pan and allow to cool completely on rack.
BLUEBERRY APPLE COFFEE CAKE
Amy - amylz
Cake:
2 cups Krusteaz Blueberry Pancake Mix
1/4 cup sugar
1/4 teaspoon ground allspice
1 egg
1 cup milk
1 medium, tart apple, peeled and chopped
Topping:
1/2 cup Krusteaz Blueberry Pancake Mix
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup cold butter or margarine
Preheat oven to 350ºF. For Cake: In medium bowl, blend together Krusteaz Blueberry Pancake Mix, sugar and allspice. In separate bowl, beat together egg and milk. Add to dry ingredients and stir until moistened. Spoon batter into greased 9-inch round pan. Cover with chopped apples. For Topping: In small bowl, mix together 1/2 cup Krusteaz Blueberry Pancake Mix, brown sugar and cinnamon. Cut in butter or margarine with fork or pastry blender until crumbly. Sprinkle over chopped apples. Bake 35-40 minutes or until toothpick inserted into center comes out clean. Makes 8 servings.
Amy
This week I'm making Zucchini Bread and Blueberry Apple Coffee Cake. The zucchini bread is a pretty traditional recipe and a great way to use up that shredded, frozen zucchini in the freezer. It makes 2 loaves. The coffee cake, this is a recipe from Krusteaz. I used to work for Continental Mills back in the day (they make Krusteaz) and this is a recipe we used to make there. If you can't find the Krusteaz brand of blueberry pancake mix, use whatever you can find.
Zucchini Bread
Rachel ~ Autumnbabies2
3 C. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 ½ tsp. cinnamon
3 eggs
½ cup vegetable oil
½ cup applesauce
2 ¼ C. white sugar
3 tsp. vanilla extract
1 C. chopped walnuts
2 C. shredded zucchini
Spray 2 loaf pans w/ non-stick spray and lightly flour them. Preheat oven to 375. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl; set aside. Beat eggs, oil, applesauce, and sugar together. Slowly mix the dry ingredients into the wet mixture. Stir in zucchini and chopped nuts. Pour batter into 2 loaf pans and bake for 45-60 minutes, until toothpick comes out clean. Cool pans on baking rack for about 20 minutes, then remove bread from pan and allow to cool completely on rack.
BLUEBERRY APPLE COFFEE CAKE
Amy - amylz
Cake:
2 cups Krusteaz Blueberry Pancake Mix
1/4 cup sugar
1/4 teaspoon ground allspice
1 egg
1 cup milk
1 medium, tart apple, peeled and chopped
Topping:
1/2 cup Krusteaz Blueberry Pancake Mix
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup cold butter or margarine
Preheat oven to 350ºF. For Cake: In medium bowl, blend together Krusteaz Blueberry Pancake Mix, sugar and allspice. In separate bowl, beat together egg and milk. Add to dry ingredients and stir until moistened. Spoon batter into greased 9-inch round pan. Cover with chopped apples. For Topping: In small bowl, mix together 1/2 cup Krusteaz Blueberry Pancake Mix, brown sugar and cinnamon. Cut in butter or margarine with fork or pastry blender until crumbly. Sprinkle over chopped apples. Bake 35-40 minutes or until toothpick inserted into center comes out clean. Makes 8 servings.
Amy
Friday, November 13, 2009
Ground Beefy Biscuits
Hi everyone!
Tomorrow we are having Ground Beefy Biscuits. This is a ground beef mixture, covered with biscuits and then cheese (if you're not my family). It sounds good and easy. It's perfect for a quick weekend meal.
Ground Beefy Biscuits
Grace (TigMode)
1-1/2 lbs ground beef
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 cans (8 oz each) tomato sauce
1 package (10 0z) frozen peas
1 tube (7-1/2oz) refrigerated buttermilk biscuits
1 cup shredded cheddar cheese
In a skillet over medium heat heat, cook beef, celery and onion until meat is no longer pink and celery is tender; drain. Stir in the flour,salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes. Transfer to a greased 13x9 baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20 minutes or until biscuits are golden and cheese is melted.
Amy
Tomorrow we are having Ground Beefy Biscuits. This is a ground beef mixture, covered with biscuits and then cheese (if you're not my family). It sounds good and easy. It's perfect for a quick weekend meal.
Ground Beefy Biscuits
Grace (TigMode)
1-1/2 lbs ground beef
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 cans (8 oz each) tomato sauce
1 package (10 0z) frozen peas
1 tube (7-1/2oz) refrigerated buttermilk biscuits
1 cup shredded cheddar cheese
In a skillet over medium heat heat, cook beef, celery and onion until meat is no longer pink and celery is tender; drain. Stir in the flour,salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes. Transfer to a greased 13x9 baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20 minutes or until biscuits are golden and cheese is melted.
Amy
Thursday, November 12, 2009
Ginger-Teriyaki Chicken Boats, Beer Cheese Dip II
Hi everyone!
Tomorrow we are having Ginger-Teriyaki Chicken Boats. This is kind of like a lettuce wrap. You could just serve the chicken with the sauce too and call it good! I have a scrap night tomorrow and I'm bringing Beer Cheese Dip. This is good with bread and crackers. I'll probably do some fresh veggies too!
Ginger-Teriyaki Chicken Boats
Amylz – WW website
Servings: 4
1 Tbsp ginger root, freshly grated
1 medium garlic clove(s), minced
1 cup fat-free chicken broth
1 pound uncooked boneless, skinless chicken breast
1 medium stalk celery, chopped
1 small sweet red pepper(s), chopped
1 medium scallion(s), finely chopped (green part only)
1/4 cup teriyaki sauce
1/4 tsp black pepper
16 leaves Dole Romaine Lettuce, or other brand (use tender, inner leaves)
Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes. Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion. In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine. To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf. Pick up each leaf and eat with your hands. Yields 4 filled leaves per serving.
Beer Cheese Dip II
Amy – amylz
All Recipes
2 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 cup beer
1 (1 pound) loaf round bread
Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth. Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces. Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.
Amy
Tomorrow we are having Ginger-Teriyaki Chicken Boats. This is kind of like a lettuce wrap. You could just serve the chicken with the sauce too and call it good! I have a scrap night tomorrow and I'm bringing Beer Cheese Dip. This is good with bread and crackers. I'll probably do some fresh veggies too!
Ginger-Teriyaki Chicken Boats
Amylz – WW website
Servings: 4
1 Tbsp ginger root, freshly grated
1 medium garlic clove(s), minced
1 cup fat-free chicken broth
1 pound uncooked boneless, skinless chicken breast
1 medium stalk celery, chopped
1 small sweet red pepper(s), chopped
1 medium scallion(s), finely chopped (green part only)
1/4 cup teriyaki sauce
1/4 tsp black pepper
16 leaves Dole Romaine Lettuce, or other brand (use tender, inner leaves)
Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes. Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion. In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine. To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf. Pick up each leaf and eat with your hands. Yields 4 filled leaves per serving.
Beer Cheese Dip II
Amy – amylz
All Recipes
2 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 cup beer
1 (1 pound) loaf round bread
Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth. Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces. Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.
Amy
Wednesday, November 11, 2009
Easy Pork Skillet
Hi everyone!
Tomorrow we are having Easy Pork Skillet. I'm pretty sure this is a Betty Crocker recipe. This would be a great meal to use up leftover pork. Otherwise, just use a tenderloin (or even chops) and cut it into strips. This is done with ramen noodles so it's super fast and easy.
Easy Pork Skillet
Amy – amylz
Makes: 4 servings (about 1 cup each)
1 tablespoon vegetable oil
¾ pound pork tenderloin, cut into strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 ½ cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 tablespoon soy sauce
Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side. Add pork; stir-fry about 5 minutes or until pork is no longer pink. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.
Amy
Tomorrow we are having Easy Pork Skillet. I'm pretty sure this is a Betty Crocker recipe. This would be a great meal to use up leftover pork. Otherwise, just use a tenderloin (or even chops) and cut it into strips. This is done with ramen noodles so it's super fast and easy.
Easy Pork Skillet
Amy – amylz
Makes: 4 servings (about 1 cup each)
1 tablespoon vegetable oil
¾ pound pork tenderloin, cut into strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 ½ cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 tablespoon soy sauce
Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side. Add pork; stir-fry about 5 minutes or until pork is no longer pink. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.
Amy
Tuesday, November 10, 2009
Caribbean Jerk Chicken Skewers, Butternut Squash Risotto
Hi everyone!
Tomorrow we are having Chicken skewers and butternut squash risotto. The chicken is pretty straight forward. Marinate and then grill! The risotto has butternut squash in it. This time of year you can usually get fresh squash already diced up at places like Costco in the produce section. That is the best as it saves a ton of time. Arborio rice is just a short grain rice.
Caribbean Jerk Chicken Skewers
caramia03 via kraftfoods.com
Makes: 6 servings, 2 skewers each
1 envelope GOOD SEASONS Italian Salad Dressing Mix
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
1-1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 red or green bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks
12 wooden skewers, soaked in water
PREHEAT grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate 30 minutes to marinate. Drain; discard marinade. THREAD chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or rack of broiler pan. GRILL 15 minutes or until chicken is cooked through, turning frequently.
** Substitute 1 can (20 oz.) pineapple chunks, drained, for the fresh pineapple chunks.
Butternut Squash Risotto
Amy – amylz
Ina Garten
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
Amy
Tomorrow we are having Chicken skewers and butternut squash risotto. The chicken is pretty straight forward. Marinate and then grill! The risotto has butternut squash in it. This time of year you can usually get fresh squash already diced up at places like Costco in the produce section. That is the best as it saves a ton of time. Arborio rice is just a short grain rice.
Caribbean Jerk Chicken Skewers
caramia03 via kraftfoods.com
Makes: 6 servings, 2 skewers each
1 envelope GOOD SEASONS Italian Salad Dressing Mix
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
1-1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 red or green bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks
12 wooden skewers, soaked in water
PREHEAT grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate 30 minutes to marinate. Drain; discard marinade. THREAD chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or rack of broiler pan. GRILL 15 minutes or until chicken is cooked through, turning frequently.
** Substitute 1 can (20 oz.) pineapple chunks, drained, for the fresh pineapple chunks.
Butternut Squash Risotto
Amy – amylz
Ina Garten
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
Amy
Monday, November 9, 2009
Garlic, Lemon & Rosemary Crusted Chicken
Hi everyone!
Tomorrow we are having chicken. I have said before that I love these McCormick crusting blends. They're so convenient and they taste really good. The recipe is below.
I've also got a blog award to share. My friend Michelle at Ms. Enplace sent me an award. Thank you Michelle! It's the Honest Scrap award. I have to share 10 honest things about myself and pass the award along. So here goes...
1. I'm really short. I'm only 5'2" so I wear heals nearly every day. 2. I love pickles more than most other foods. 3. I am not a morning person at all but I wish I were. 4. I'm not a great house cleaner. 5. Sometimes I can't believe that I'll never have a daughter. 6. Ants terrify me. I once had a panic attack when I saw one in the dishwasher. 7. I watch way too much TV. 8. I am not great at sending out thank you cards. I don't see why saying thank you isn't sufficient. 9. I need to exercise more. 10. I think being a mother is really hard!
The rules for this award:
-- Say thank you and give a link to the presenter of the award.
-- Share “10 Honest Things” about yourself.
-- Present the award to 10* other bloggers whose blogs you find brilliant in content and/or design or to those who have encouraged you. *Or a number that you can reasonably accomplish in whatever mental/physical state you're in.
-- Be sure to tell the 10* bloggers chosen that you are giving them the Honest Scrap award and provide the guidelines for them.
I'm passing this on to:
Jaylie's Blog--I'm trying to get as many people as I can to pray for my niece, Jaylie!
Kowboys--I just love so many of Rachel's recipes! Plus she's super nice!
The Good Ship Lollipop--She's got some great budgeting information!
Leah Remilet Photography--She is a great photographer!
My Krazy Kitchen -- My friend Heather is just amazing!
Garlic, Lemon & Rosemary Crusted Chicken
Amy - amylz
Makes 4 servings.
1 pound boneless skinless chicken breast halves
1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend
1. Preheat oven to 425°F.
2. Brush chicken with oil. Coat evenly on both sides with Crusting Blend. Place chicken on foil-lined shallow baking pan. Discard any remaining Crusting Blend.
3. Bake 15 minutes or until chicken is cooked through.
Skillet Directions: Moisten 1 pound boneless skinless chicken breast halves, pounded to 1/2-inch thickness, lightly with water. Coat evenly on both sides with 1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend. Heat 2 tablespoons oil in large nonstick skillet on medium-low heat. Add 1/2 of the chicken. Cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding additional 1 tablespoon oil as needed.
Amy
Tomorrow we are having chicken. I have said before that I love these McCormick crusting blends. They're so convenient and they taste really good. The recipe is below.
I've also got a blog award to share. My friend Michelle at Ms. Enplace sent me an award. Thank you Michelle! It's the Honest Scrap award. I have to share 10 honest things about myself and pass the award along. So here goes...
1. I'm really short. I'm only 5'2" so I wear heals nearly every day. 2. I love pickles more than most other foods. 3. I am not a morning person at all but I wish I were. 4. I'm not a great house cleaner. 5. Sometimes I can't believe that I'll never have a daughter. 6. Ants terrify me. I once had a panic attack when I saw one in the dishwasher. 7. I watch way too much TV. 8. I am not great at sending out thank you cards. I don't see why saying thank you isn't sufficient. 9. I need to exercise more. 10. I think being a mother is really hard!
The rules for this award:
-- Say thank you and give a link to the presenter of the award.
-- Share “10 Honest Things” about yourself.
-- Present the award to 10* other bloggers whose blogs you find brilliant in content and/or design or to those who have encouraged you. *Or a number that you can reasonably accomplish in whatever mental/physical state you're in.
-- Be sure to tell the 10* bloggers chosen that you are giving them the Honest Scrap award and provide the guidelines for them.
I'm passing this on to:
Jaylie's Blog--I'm trying to get as many people as I can to pray for my niece, Jaylie!
Kowboys--I just love so many of Rachel's recipes! Plus she's super nice!
The Good Ship Lollipop--She's got some great budgeting information!
Leah Remilet Photography--She is a great photographer!
My Krazy Kitchen -- My friend Heather is just amazing!
Garlic, Lemon & Rosemary Crusted Chicken
Amy - amylz
Makes 4 servings.
1 pound boneless skinless chicken breast halves
1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend
1. Preheat oven to 425°F.
2. Brush chicken with oil. Coat evenly on both sides with Crusting Blend. Place chicken on foil-lined shallow baking pan. Discard any remaining Crusting Blend.
3. Bake 15 minutes or until chicken is cooked through.
Skillet Directions: Moisten 1 pound boneless skinless chicken breast halves, pounded to 1/2-inch thickness, lightly with water. Coat evenly on both sides with 1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend. Heat 2 tablespoons oil in large nonstick skillet on medium-low heat. Add 1/2 of the chicken. Cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding additional 1 tablespoon oil as needed.
Amy
Sunday, November 8, 2009
Garlic Shrimp Stir-Fry, Crispy Pork Fried Rice
Hi everyone!
Tomorrow we are having Garlic Shrimp Stir-Fry and Pork Fried Rice. The shrimp stir fry is very quick and easy. I like to buy my shrimp at the seafood counter and make sure you get it peeled and deveined. You could probably find it in the frozen section too. Instead of serving this with plain rice, I'm making up pork fried rice. We have some leftover pork roast that will be perfect for this. I'm just going to use canola oil as I don't want to buy peanut oil just for this. Make sure you make the rice ahead of time. I like to make it a day early so it is nice and cold for the fried rice.
Garlic Shrimp Stir-Fry
Amy – amylz
From Taste of Home SERVINGS 4
4 garlic cloves, minced
2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
6 ounces fresh snow peas
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
3 tablespoons minced fresh basil or 1 tablespoon dried basil
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth
Hot cooked rice
In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice. Yield: 4 servings.
Crispy Pork Fried Rice
Amy - amylz
Robin Miller, 4 servings
1 1/2 tablespoons peanut oil, divided
2 eggs, lightly beaten
1/2 cup chopped onion
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cooked pork chops, diced (about 2 cups)
1 cup rice, regular or instant, cooked according to package directions
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
Salt and freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside. To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro. Transfer to a serving plate and top with chopped eggs.
Amy
Tomorrow we are having Garlic Shrimp Stir-Fry and Pork Fried Rice. The shrimp stir fry is very quick and easy. I like to buy my shrimp at the seafood counter and make sure you get it peeled and deveined. You could probably find it in the frozen section too. Instead of serving this with plain rice, I'm making up pork fried rice. We have some leftover pork roast that will be perfect for this. I'm just going to use canola oil as I don't want to buy peanut oil just for this. Make sure you make the rice ahead of time. I like to make it a day early so it is nice and cold for the fried rice.
Garlic Shrimp Stir-Fry
Amy – amylz
From Taste of Home SERVINGS 4
4 garlic cloves, minced
2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
6 ounces fresh snow peas
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
3 tablespoons minced fresh basil or 1 tablespoon dried basil
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth
Hot cooked rice
In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice. Yield: 4 servings.
Crispy Pork Fried Rice
Amy - amylz
Robin Miller, 4 servings
1 1/2 tablespoons peanut oil, divided
2 eggs, lightly beaten
1/2 cup chopped onion
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cooked pork chops, diced (about 2 cups)
1 cup rice, regular or instant, cooked according to package directions
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
Salt and freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside. To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro. Transfer to a serving plate and top with chopped eggs.
Amy
Saturday, November 7, 2009
Big Bud's Beer Can Chicken, Delicious Dilemma
Hi everyone!
Tomorrow we are having Beer Can Chicken for dinner. This is my first time doing a beer can chicken but I always hear how great it is. It looks easy enough so hopefully it tastes good! I'm also including a recipe for Delicious Dilemma.
Big Bud's Beer Can Chicken
Amy - amylz
Recipe courtesy Guy Fieri, 2007
1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon
Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks. Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
Delicious Dilemma
Amy – amylz
(Makes 2 dozen servings)
1 package (16.5 ounces) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough
1/2 cup seedless red raspberry jam
1 cup (6 ounces) Nestlé Toll House Premier White Morsels, divided
1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini
Morsels, divided
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup slivered almonds
PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan. PLACE bar dough in prepared baking pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up side of pan. STIR raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam. BEAT cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with remaining 1/3 cup morsels and almonds. BAKE for 35 to 40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Information per serving: 190 calories; 100 calories from fat; 11 g total fat; 6 g saturated fat; 20 mg cholesterol; 55 mg sodium; 20 g carbohydrate; <1 g fiber; 15 g sugars; 3 g protein
Recipe from Culinary.net
Amy
Tomorrow we are having Beer Can Chicken for dinner. This is my first time doing a beer can chicken but I always hear how great it is. It looks easy enough so hopefully it tastes good! I'm also including a recipe for Delicious Dilemma.
Big Bud's Beer Can Chicken
Amy - amylz
Recipe courtesy Guy Fieri, 2007
1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon
Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks. Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
Delicious Dilemma
Amy – amylz
(Makes 2 dozen servings)
1 package (16.5 ounces) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough
1/2 cup seedless red raspberry jam
1 cup (6 ounces) Nestlé Toll House Premier White Morsels, divided
1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini
Morsels, divided
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup slivered almonds
PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan. PLACE bar dough in prepared baking pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up side of pan. STIR raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam. BEAT cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with remaining 1/3 cup morsels and almonds. BAKE for 35 to 40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Information per serving: 190 calories; 100 calories from fat; 11 g total fat; 6 g saturated fat; 20 mg cholesterol; 55 mg sodium; 20 g carbohydrate; <1 g fiber; 15 g sugars; 3 g protein
Recipe from Culinary.net
Amy
Chicken Caesar Pasta Salad, Best Broccoli Cheddar Soup, Italian Chicken Salad
Hi everyone!
Here are our lunches for the week. We have a Chicken Caesar Pasta Salad, Brocolli Cheddar Soup, and an Italian Chicken Salad.
Chicken Caesar Pasta Salad
Amy - amylz
Serves 8
1 pkg. bowtie pasta
1 pkg. pre-cooked chicken breasts, diced
1 cup celery, sliced thin
1 8 oz. pkg. frozen peas, thawed
1-1 ½ cups Litehouse® Lite Caesar Dressing (Substitute: Litehouse® Organic Caesar or Litehouse® Romano Caesar Dressing)
Grated fresh Parmesan cheese
Romaine leaves
Cook pasta according to package instructions. Drain. Add chicken, celery, and frozen peas (thawed). Toss well with Litehouse® dressing. Grate Parmesan cheese on top. Serve on romaine leaves, or as a potluck salad.
Nutrition*: Calories 311, Total fat 3g, Carbohydrates 51g, Protein 20g, Fiber 2g, 9% Calories from fat * The nutrition calculations do not include your dressing choice.
Best Broccoli Cheddar Soup
Amy - amylz
All Recipes
1 head fresh broccoli, chopped
1 knorr cream of potato soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
1. In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
2. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
3. Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
4. Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
Italian Chicken Salad
Amy – amylz
Family Fun
MARINADE
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)
CHICKEN SALAD
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Cherry tomatoes
Step 1 Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.
Step 2 Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
Step 3 Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Step 4 Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.
Amy
Here are our lunches for the week. We have a Chicken Caesar Pasta Salad, Brocolli Cheddar Soup, and an Italian Chicken Salad.
Chicken Caesar Pasta Salad
Amy - amylz
Serves 8
1 pkg. bowtie pasta
1 pkg. pre-cooked chicken breasts, diced
1 cup celery, sliced thin
1 8 oz. pkg. frozen peas, thawed
1-1 ½ cups Litehouse® Lite Caesar Dressing (Substitute: Litehouse® Organic Caesar or Litehouse® Romano Caesar Dressing)
Grated fresh Parmesan cheese
Romaine leaves
Cook pasta according to package instructions. Drain. Add chicken, celery, and frozen peas (thawed). Toss well with Litehouse® dressing. Grate Parmesan cheese on top. Serve on romaine leaves, or as a potluck salad.
Nutrition*: Calories 311, Total fat 3g, Carbohydrates 51g, Protein 20g, Fiber 2g, 9% Calories from fat * The nutrition calculations do not include your dressing choice.
Best Broccoli Cheddar Soup
Amy - amylz
All Recipes
1 head fresh broccoli, chopped
1 knorr cream of potato soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
1. In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
2. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
3. Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
4. Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.
Italian Chicken Salad
Amy – amylz
Family Fun
MARINADE
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)
CHICKEN SALAD
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Cherry tomatoes
Step 1 Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.
Step 2 Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
Step 3 Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Step 4 Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.
Amy
Friday, November 6, 2009
Tasty Pork Ribs
Hi everyone!
Tomorrow we are having Tasty Pork Ribs for dinner. These are done in the crockpot. This looks simple enough and it should eb ingredients you have on hand.
Tasty Pork Ribs
Katie (Katiedid) from Taste of Home Feb/Mar 2008
8 bone-in country-style pork ribs, 8 oz each (2 1/2 lbs bone-in beef short ribs)
1 c ketchup
1 c barbecue sauce (Famous Dave's Rich & Sassy)
1/4 packed brown sugar
1/4 c Worcestershire sauce
1 T balsamic vinegar
1 T molasses
1 garlic clove, minced (1 T)
2 T dried minced onion
1 tsp Cajun seasoning
1 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
Katie's Notes: I used my 4-qt. slow cooker because I only had 2 1/2 lbs of ribs). I kept the amounts for the sauce ingredients the same except for adding more garlic. I cooked the ribs on low for about 5 1/2 hours then I took the ribs out added about 1/4 to 1/3 c more brown sugar and about 1/4 c more barbecue sauce and turned it up to high for about 15 minutes. I added the ribs back to the slow cooker and cooked them on low for about 45 more minutes.
Amy
Tomorrow we are having Tasty Pork Ribs for dinner. These are done in the crockpot. This looks simple enough and it should eb ingredients you have on hand.
Tasty Pork Ribs
Katie (Katiedid) from Taste of Home Feb/Mar 2008
8 bone-in country-style pork ribs, 8 oz each (2 1/2 lbs bone-in beef short ribs)
1 c ketchup
1 c barbecue sauce (Famous Dave's Rich & Sassy)
1/4 packed brown sugar
1/4 c Worcestershire sauce
1 T balsamic vinegar
1 T molasses
1 garlic clove, minced (1 T)
2 T dried minced onion
1 tsp Cajun seasoning
1 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
Katie's Notes: I used my 4-qt. slow cooker because I only had 2 1/2 lbs of ribs). I kept the amounts for the sauce ingredients the same except for adding more garlic. I cooked the ribs on low for about 5 1/2 hours then I took the ribs out added about 1/4 to 1/3 c more brown sugar and about 1/4 c more barbecue sauce and turned it up to high for about 15 minutes. I added the ribs back to the slow cooker and cooked them on low for about 45 more minutes.
Amy
Clone of a Cinnabon, Marbled-Chocolate Banana Bread
Hi everyone!
Here are the muffins I'm making this week! Well, neither are actually muffins but it's breakfast food. First is Clone of a Cinnabon. I have no idea if they'll really be like cinnabons. We'll see. The 2nd is Marbled Chocolate Banana Bread.
Clone of a Cinnabon
allrecipes.com
* 1 cup warm milk
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* * 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* * 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Marbled-Chocolate Banana Bread
Amy - amylz
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes 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, 16 slices (serving size: 1 slice)
CALORIES 183 (23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g
Cooking Light, SEPTEMBER 2003
Amy
Here are the muffins I'm making this week! Well, neither are actually muffins but it's breakfast food. First is Clone of a Cinnabon. I have no idea if they'll really be like cinnabons. We'll see. The 2nd is Marbled Chocolate Banana Bread.
Clone of a Cinnabon
allrecipes.com
* 1 cup warm milk
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* * 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* * 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Marbled-Chocolate Banana Bread
Amy - amylz
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes 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, 16 slices (serving size: 1 slice)
CALORIES 183 (23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g
Cooking Light, SEPTEMBER 2003
Amy
Thursday, November 5, 2009
Oven-Easy Beef Bake, To-Die-For Cranberry Coconut Squares, Cinnamon-y Snickerdoodles, Peanut Butter Bars
Hi everyone!
Tomorrow we are having Oven-Easy Beef Bake. This sounds delicious! It looks like it will almost be like a baked beef stew. Yum! I'll let you know how it turns out. I also have to bake for a bake sale and I've included what I'm going to make. There are cranberry bars, snickerdoodles and PB bars!
Oven-Easy Beef Bake
(Maggie via a Gooseberry cookbook)
1 1/2 lbs. stew beef, cubed
2 T. oil
1 can (10.5oz) can mushroom gravy (I used jarred)
1 can (12oz) tomato juice
1/2 c. water
1 pkg. dried onion soup mix
4 potatoes, peeled & quartered
Brown beef in oil in stockpot; drain, set aside. Combine gravy, tomato juice, water & onion soup mix in stockpot; bring to boil. Reduce heat, return beef to pot & simmer 5 minutes. Meanwhile, preheat oven to 350. Arrange potatoes in a greased 13x9 baking pan. Pour beef mixture over top of potatoes. Cover with foil and bake for 2 hrs.
To-Die-For Cranberry Coconut Squares
(RecipeGirl)
Crust:
1/4 cup butter -- softened
1/4 cup sugar
1 cup flour
1 pinch salt
Topping:
1 cup sugar
2 T. flour
1/2 t. baking powder
1 pinch salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh or frozen (unthawed) cranberries
1/2 cup shredded coconut
powdered sugar for sprinkling -- optional
Preheat oven to 350 deg. In a medium bowl, beat butter and sugar until creamy. On low, beat in flour and salt and mix until well combined and crumbly. Press into bottom of an 8 inch square pan that has been sprayed with Pam. Bake for 12 minutes, until just barely golden around the edges (mine didn't brown and I just took it out at 12 min.). In the same bowl (no need to wash it), combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth (I used the mixer). Sprinkle cranberries and coconut evenly over the crust. Pour lemon filling over the top. Bake for 40-45 minutes until golden and set. Cool completely in the pan on a wire rack. Store in fridge. Sprinkle with powdered sugar, if using, before cutting into squares (I omitted).
16 squares - per square: 140 calories, 4 g. fat, 25% cal. from fat
NOTES : Variation--Cranberry Coconut Squares with Almonds: Sprinkle 1/3 cup sliced almonds over the top before baking. Adds 1.5 grams fat per square. I think macadamia nuts would also be fabulous in these.
source: One Smart Cookie
Cinnamon-y Snickerdoodles:
(Jessica aka bcHOSTJessicaWessica)
makes 4-5 dozen
1 cup shortening
1 1/2 cups sugar
2 tsp vanilla extract
2 eggs
2 2/3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/8 cup sugar
1/8 cup cinnamon
Preheat oven to 400ºF to bake. In a small bowl, combine 1/8 C sugar and 1/8 C cinnamon, blend well, then set aside. Beat together shortening and 1 1/2 cups of sugar. Beat in vanilla. Incorporate eggs separately. Combine flour, cream of tartar, baking soda, and salt. Beat dry mixture into egg mixture. Taking a rounded tablespoon of dough per cookie, roll the dough into balls, then roll each ball into the cinnamon sugar, coating completely. Set onto an ungreased cookie sheet, about 2 inches apart. You should be able to fit 12 balls of dough on the cookie sheet. Bake for 7-10 minutes. Allow to cool on cookie sheet for a minute or two, then remove cookies to a sheet of wax paper on the counter OR a cooling rack. Store tightly covered.
Peanut Butter Bars
Katie (KatieDid)
1/2 c butter, softened
1/2 c sugar
1/2 c packed brown sugar
1/2 c creamy peanut butter
1 egg, beaten
1 tsp vanilla extract
1 c all-purpose flour (I used 1/2 c whole wheat)
1/2 c quick cooking oats (I used 3/4 c)
1 tsp baking soda
1/4 tsp salt
1 c (6 oz) semisweet chocolate chips
Icing:
1/2 c powdered sugar
2 T creamy peanut butter
2 T milk
In a mixing bowl, cream butter, sugars and peanut butter. Mix in egg and vanilla. Combine flour, oats, baking soda and salt; stir into creamed mixture. Spread into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients; drizzle over bars.
Amy
Tomorrow we are having Oven-Easy Beef Bake. This sounds delicious! It looks like it will almost be like a baked beef stew. Yum! I'll let you know how it turns out. I also have to bake for a bake sale and I've included what I'm going to make. There are cranberry bars, snickerdoodles and PB bars!
Oven-Easy Beef Bake
(Maggie via a Gooseberry cookbook)
1 1/2 lbs. stew beef, cubed
2 T. oil
1 can (10.5oz) can mushroom gravy (I used jarred)
1 can (12oz) tomato juice
1/2 c. water
1 pkg. dried onion soup mix
4 potatoes, peeled & quartered
Brown beef in oil in stockpot; drain, set aside. Combine gravy, tomato juice, water & onion soup mix in stockpot; bring to boil. Reduce heat, return beef to pot & simmer 5 minutes. Meanwhile, preheat oven to 350. Arrange potatoes in a greased 13x9 baking pan. Pour beef mixture over top of potatoes. Cover with foil and bake for 2 hrs.
To-Die-For Cranberry Coconut Squares
(RecipeGirl)
Crust:
1/4 cup butter -- softened
1/4 cup sugar
1 cup flour
1 pinch salt
Topping:
1 cup sugar
2 T. flour
1/2 t. baking powder
1 pinch salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh or frozen (unthawed) cranberries
1/2 cup shredded coconut
powdered sugar for sprinkling -- optional
Preheat oven to 350 deg. In a medium bowl, beat butter and sugar until creamy. On low, beat in flour and salt and mix until well combined and crumbly. Press into bottom of an 8 inch square pan that has been sprayed with Pam. Bake for 12 minutes, until just barely golden around the edges (mine didn't brown and I just took it out at 12 min.). In the same bowl (no need to wash it), combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth (I used the mixer). Sprinkle cranberries and coconut evenly over the crust. Pour lemon filling over the top. Bake for 40-45 minutes until golden and set. Cool completely in the pan on a wire rack. Store in fridge. Sprinkle with powdered sugar, if using, before cutting into squares (I omitted).
16 squares - per square: 140 calories, 4 g. fat, 25% cal. from fat
NOTES : Variation--Cranberry Coconut Squares with Almonds: Sprinkle 1/3 cup sliced almonds over the top before baking. Adds 1.5 grams fat per square. I think macadamia nuts would also be fabulous in these.
source: One Smart Cookie
Cinnamon-y Snickerdoodles:
(Jessica aka bcHOSTJessicaWessica)
makes 4-5 dozen
1 cup shortening
1 1/2 cups sugar
2 tsp vanilla extract
2 eggs
2 2/3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/8 cup sugar
1/8 cup cinnamon
Preheat oven to 400ºF to bake. In a small bowl, combine 1/8 C sugar and 1/8 C cinnamon, blend well, then set aside. Beat together shortening and 1 1/2 cups of sugar. Beat in vanilla. Incorporate eggs separately. Combine flour, cream of tartar, baking soda, and salt. Beat dry mixture into egg mixture. Taking a rounded tablespoon of dough per cookie, roll the dough into balls, then roll each ball into the cinnamon sugar, coating completely. Set onto an ungreased cookie sheet, about 2 inches apart. You should be able to fit 12 balls of dough on the cookie sheet. Bake for 7-10 minutes. Allow to cool on cookie sheet for a minute or two, then remove cookies to a sheet of wax paper on the counter OR a cooling rack. Store tightly covered.
Peanut Butter Bars
Katie (KatieDid)
1/2 c butter, softened
1/2 c sugar
1/2 c packed brown sugar
1/2 c creamy peanut butter
1 egg, beaten
1 tsp vanilla extract
1 c all-purpose flour (I used 1/2 c whole wheat)
1/2 c quick cooking oats (I used 3/4 c)
1 tsp baking soda
1/4 tsp salt
1 c (6 oz) semisweet chocolate chips
Icing:
1/2 c powdered sugar
2 T creamy peanut butter
2 T milk
In a mixing bowl, cream butter, sugars and peanut butter. Mix in egg and vanilla. Combine flour, oats, baking soda and salt; stir into creamed mixture. Spread into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients; drizzle over bars.
Amy
Wednesday, November 4, 2009
CROCKPOT APPLE BUTTER RIBS
Hi everyone!
Tomorrow we are having crockpot Apple Buuter Ribs. These are also super simple to make. Amy says they like to shred these and eat as sandwiches. So, you have a few different options!
CROCKPOT APPLE BUTTER RIBS
(luckymommyto2boys ~ Amy ~ Recipezaar)
3 lbs country-style boneless pork ribs
¾ teaspoon salt
¼ teaspoon pepper
1 cup chopped onions
¾ cup apple butter
3 tablespoons brown sugar
1 teaspoon liquid smoke (optional)
2 garlic cloves, finely chopped
Rub salt and pepper on ribs. Place in crock pot. Cover with onions. Mix remaining ingredients and pour over onions. Cover and cook on low for 9 hours. * Amy’s notes: We shredded and ate on sandwiches.
Amy
Tomorrow we are having crockpot Apple Buuter Ribs. These are also super simple to make. Amy says they like to shred these and eat as sandwiches. So, you have a few different options!
CROCKPOT APPLE BUTTER RIBS
(luckymommyto2boys ~ Amy ~ Recipezaar)
3 lbs country-style boneless pork ribs
¾ teaspoon salt
¼ teaspoon pepper
1 cup chopped onions
¾ cup apple butter
3 tablespoons brown sugar
1 teaspoon liquid smoke (optional)
2 garlic cloves, finely chopped
Rub salt and pepper on ribs. Place in crock pot. Cover with onions. Mix remaining ingredients and pour over onions. Cover and cook on low for 9 hours. * Amy’s notes: We shredded and ate on sandwiches.
Amy
Tuesday, November 3, 2009
Baked Slow Cooker Chicken
Hi everyone!
Tomorrow we are having Baked Slow Cooker Chicken. It can't really get easier than this.
Baked Slow Cooker Chicken
(PrincessButtercup via allrecipes.com)
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Amy
Tomorrow we are having Baked Slow Cooker Chicken. It can't really get easier than this.
Baked Slow Cooker Chicken
(PrincessButtercup via allrecipes.com)
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Amy
Monday, November 2, 2009
Stir-Fried Beef and Vegetables
Hi everyone!
Tomorrow we are having Stir-Fried Beef and Vegetables. This is a pretty easy recipe. Cellophane noodles can be found on the Asian Food aisle but you can skip the noodles and do rice if you prefer. This does make 2 servings so adjust that if you need more!
Stir-Fried Beef and Vegetables
Amy - amylz
Betty Crocker - 2 servings
2 tablespoons soy sauce
2 tablespoons dry sherry or water
1 teaspoon sugar
1/2 pound beef top round steak
1 ounce cellophane noodles (bean threads), broken into bite-size pieces
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
1 cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
1 cup julienne strips jicama or 1 medium onion, cut into thin wedges
1 small red or green bell pepper, cut into 1-inch pieces
1. Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
2. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.
3. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.
Amy
Tomorrow we are having Stir-Fried Beef and Vegetables. This is a pretty easy recipe. Cellophane noodles can be found on the Asian Food aisle but you can skip the noodles and do rice if you prefer. This does make 2 servings so adjust that if you need more!
Stir-Fried Beef and Vegetables
Amy - amylz
Betty Crocker - 2 servings
2 tablespoons soy sauce
2 tablespoons dry sherry or water
1 teaspoon sugar
1/2 pound beef top round steak
1 ounce cellophane noodles (bean threads), broken into bite-size pieces
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
1 cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
1 cup julienne strips jicama or 1 medium onion, cut into thin wedges
1 small red or green bell pepper, cut into 1-inch pieces
1. Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
2. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.
3. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.
Amy
Sunday, November 1, 2009
Rachael Ray’s Chicken Fried Steak and Creamed Pan Gravy with Biscuits
Hi everyone!
Tomorrow we are having Chicken Fried Steak. This is a Rachael Ray recipe so it should be pretty quick and easy.
Rachael Ray’s Chicken Fried Steak and Creamed Pan Gravy with Biscuits
Dottie (hokiesmom)
1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour
1/3 cup cornmeal, eyeball it
1 teaspoon sweet paprika
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper, eyeball it
2 eggs beaten
2 tablespoons water, 2 splashes
4 tablespoons vegetable oil
1 1/4 cups beef broth or stock
1/4 cup half-and-half or cream, 2 turns of the pan
1 package bake-off biscuits, prepared according to package directions
Waxed paper
Preheat large, heavy skillet over medium high heat. Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top.
Amy
Tomorrow we are having Chicken Fried Steak. This is a Rachael Ray recipe so it should be pretty quick and easy.
Rachael Ray’s Chicken Fried Steak and Creamed Pan Gravy with Biscuits
Dottie (hokiesmom)
1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour
1/3 cup cornmeal, eyeball it
1 teaspoon sweet paprika
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper, eyeball it
2 eggs beaten
2 tablespoons water, 2 splashes
4 tablespoons vegetable oil
1 1/4 cups beef broth or stock
1/4 cup half-and-half or cream, 2 turns of the pan
1 package bake-off biscuits, prepared according to package directions
Waxed paper
Preheat large, heavy skillet over medium high heat. Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top.
Amy
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