Orange Chinese Chicken, Fresh Fruit Crisp with Caramelized Brown Sugar Topping

Hi everyone!

Here is a recipe for Orange Chinese Chicken. This looks like a healthy way to have Chinese food at home. I'm also posting a recipe for Fresh Fruit Crisp with a Caramelized Brown Sugar Topping.

Orange Chinese Chicken
OP????
Servings: 4
Preparation Time: 14 min
Cooking Time: 11 min

2 tsp dark sesame oil
2 tsp orange zest, strips
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Sunfresh Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce
1 Tbsp orange zest, finely grated, or to taste
2 tsp cornstarch

Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side. Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

Fresh Fruit Crisp with Caramelized Brown Sugar Topping
Cindy (mommy_of_love1_ ) via Cooking Club of America

The rich taste of caramel oozes through this traditional, crisp brown sugar topping. Try it with a combination of apples and pears, or over just-ripe nectarines.

TOPPING
1 1/4 cups all-purpose flour
3/4 cups packed dark brown sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
CRISP
4 cups fruit
1/3 cup sugar
1 tablespoon cornstarch

1. Heat oven to 375°F. In large bowl, stir together all topping ingredients except butter. With pastry blender or 2 knives, cut in butter until mixture is crumbly with some pieces the size of blueberries.
2. Spray 5- to 7-cup ceramic or glass baking dish, oval gratin or 8-inch square baking pan with nonstick cooking spray. In large bowl, gently stir together fruit, sugar and cornstarch. Spoon fruit mixture into baking dish; sprinkle with topping, squeezing some of it together with your hands to create some larger clumps.
3. Bake 30 to 40 minutes or until top is golden brown and fruit juices bubble heavily at the edges and begin to bubble towards the center. Serve warm or at room temperature.
6 servings
PER SERVING: 425 calories, 16 g total fat (10 g saturated fat), 4 g protein, 69 g carbohydrate, 40 mg cholesterol, 110 mg sodium, 4.5 g fiber

Amy

Paige's Perfect Pork Chops, Oven Fries a la Nicole

Hi everyone!

Tomorrow we are having Paige's Perfect Pork Chops for dinner. These are done in the crockpot. You need to seer the chops before putting them in the slow cooker. On the side we're having Oven Fries ala Nicole. These are like jojo potatoes. Herbes de Provence is actually a seasoning you can get in the spice aisle but if you want to make up your own, the measurements are in the recipe. We'll also be having green beans.

Paige's Perfect Pork Chops
Amy - amylz

2 3/4 inch thick, boneless Pork center loin chops
1 bouillion (chicken) cube
1/4 cup hot water
2 TBSP Grey Poupon
2 small onions
fresh ground pepper

Start by searing both sides of the chops. I used a ridged grill pan, and made a nice crisscross pattern. While searing, dissolve the bouillion in the hot water, and add the mustard. Stir well. Cut off the ends, and peel the onions, then cut in half cross wise to make 4 thick "wheels". Place the onions on the bottom of the Crockette in a single layer. Once chops are seared, place them atop the onions. Sprinkle with fresh ground black pepper to taste, and slowly add the liquid over all. I cooked it for about 4.5 hours, and it was delectable!! Melted in my mouth! I served it with steamed green beans, baby carrots, and baby red potatoes. The liquid and softened onions were wonderful served over the vegetables!

Oven Fries a la Nicole
posted by Michelle --MMmom, from Joie de Vive by Robert Arbor

10 cloves garlic, 5 smashed and 5 whole
3/4 cup olive oil
salt and pepper
Herbes de Provence (thyme, bay, rosemary, oregano) –about 1 tsp each and 1-2 bay leaves
6 Yukon gold potatoes (I’ve also used baking potatoes)

Preheat oven to 375.Mix the garlic, olive oil, salt and pepper and Herbes de Provence in a large bowl. I like to do this ahead of time if possible to allow the garlic to infuse the oil.
Cut peeled potatoes in half lengthwise and make 3-4 wedges from each half. Put potatoes in the bowl with olive oil mixture and toss to coat. Arrange potato wedges on a sheet pan one by one so that the point of each wedge faces up and the rounded part is on the pan (I don’t bother with this).Cook in oven until tender and brown, about 35-40 minutes.

*Note: stir them about halfway through so they don’t stick.

Amy

Oven-fried Rosemary Chicken, Orzo Pilaf with Mushrooms

Hi everyone!

Tomorrow we are having Oven-Fried Rosemary Chicken for dinner. I am really interested to see if this method of placing the cooling rack on the baking sheet works. If it does, it will be really cool. It will make it so the bottom is crispy like the top, brilliant. On the side I'm making Orzo Pilaf with Mushrooms and some green beans. Orzo is the tiny pasta that is very similar to rice so this should be a lot like rice pilaf.

Oven-fried Rosemary Chicken
(Astrid)
Makes 6 servings

3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 1/2 teaspoons crushed rosemary
1 teaspoon Italian seasoning
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
2 eggs
1 teaspoon dry mustard
3 lbs. chicken parts

1. Preheat oven to 400°. Line a baking sheet with aluminum foil and set large wire cooling rack over sheet. In a shallow dish, mix bread crumbs with Parmesan cheese, rosemary, Italian seasoning, garlic salt, and black pepper. Add oil and blend well.
2. In a separate shallow dish, mix eggs and mustard with a fork. Coat both sides of chicken with egg mixture one piece at a time. Roll chicken in crumb mixture to coat evenly. Shake off excess and place on rack.
3. Bake for 40 to 45 minutes, until golden brown and juices run clear, internal temperature of about 170° in the breast and 180° in the thigh.
Tip: For less fat, but not less flavor, remove chicken skin before coating if desired.

Orzo Pilaf with Mushrooms
Sandy~~*~Sandy~*~

1 T olive oil
1 T butter
1 small onion, chopped
4 oz mushrooms, sliced
2 cups fat free chicken broth
1 cup orzo
2 T pine nuts, toasted
2 T minced fresh parsley (1 T dry parsley)
Salt and pepper to taste
.
Heat oil and butter in large, heavy saucepan over medium heat. Add onion and mushrooms and sauté until soft and tender, about 7 minutes. Add broth and bring to a boil. Stir in orzo and return to boil. Cover and reduce heat to medium-low. Simmer until orzo is tender and has absorbed all liquid, stirring occasionally, about 15 minutes. Remove from heat. Stir in pine nuts, parsley and salt and pepper to taste. Serve immediately. Yield: 4 servings.

Sandy’s notes: I top individual servings with the toasted pine nuts

Amy

Parmesan Herb Shrimp

Hi everyone!

Tomorrow we are having Parmesan Herb Shrimp for dinner. I should say my husband is having this for dinner. The rest of us don't eat seafood but I am always trying to get my kids to eat it. This recipe is from McCormick so it does call for their Parmesan Herb Seasoning Blend. I will tell you that I have never been disappointed with any of their seasoning blends so you really should buy it. I use them on veggies, in salads, well, in lots of things. They're great blends to have on hand. As for the shrimp, I like to remove the tails before cooking the shrimp because my husband prefers them that way. We'll also be having rice and a salad.

Parmesan Herb Shrimp
Amy – amylz
McCormick.com Makes 4 servings.

2 tablespoons butter
1 pound large shrimp, peeled and deveined
2 tablespoons McCormick Parmesan Herb Seasoning Blend
2 tablespoons white wine
1/2 teaspoon Parsley Flakes

Melt butter in large skillet on low heat. Add shrimp; cook and stir on medium heat 5 minutes or just until shrimp turn pink. Stir in Seasoning Blend, wine and parsley until shrimp are well coated. Serve with cooked rice and garnish with lemon wedges, if desired.

Amy

One-Pan Chicken and Potato Bake

Hi everyone! I can't hardly believe that my baby boy is 5 years old today. Where has the time gone? Happy birthday Sweet Baby Caden!

Tomorrow we are having a Chicken and Potato Bake. This is all done in one pan so I love that and it has 4 ingredients. Amy mentioned in her notes that the potatoes took longer than the chicken to cook but I think you can avoid this by making sure your potatoes are all cut the same size and you want them to be pretty thin, like wedges. Think jojo potatoes from the deli when you're cutting them. We'll also be having green beans.

One-Pan Chicken and Potato Bake
(I prefer to call it “Zesty Chicken and Potato Bake!”)
Amy (amyanne9) via Kraft Food & Family Magazine

4 bone-in chicken pieces (approx. 1.5#)
4 large potatoes, cut into wedges
¼ c. Kraft Zesty Italian Dressing
¼ c. grated parmesan cheese

Preheat oven to 400. Place potatoes in 9x13 pan and put chicken pieces on top. Pour dressing over all and sprinkle with cheese. Bake for 1 hour or until chicken is cooked through. Sprinkle w/ chopped fresh parsley, if desired.

My notes: I used 2 bone-in breasts, 2 legs, and one thigh. I found that the potatoes took longer to cook than the chicken, so I ended up removing the chicken from the oven, covering it w/ foil to keep it warm, and then roasting the potatoes for an additional 20-30 minutes at 450. I also used large Rusetes rather than red potatoes, so that could be the reason for the longer cooking time.

Amy

Full Moon's Macaroni and Cheese

Hi everyone!

Here is a recipe for Full Moon's Macaroni and Cheese. I saw this in Family Fun and wanted to pass it along. I think you could totally pass on making your own bread crumbs (step 1) and just use bread crumbs that you already have. The rest of the instructions are pretty straight forward. This probably makes a nice creamy baked mac and cheese. Yum!

Full Moon's Macaroni and Cheese
Amy – amylz
Family Fun Magazine

6 slices French baguette
1 stick unsalted butter
5 1/2 cups milk
1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
4 1/2 cups grated sharp Cheddar cheese
2 cups grated Gruyere (8 ounces)
1 1/4 cups grated Pecorino Romano
1 pound elbow or shell pasta

Step 1 Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 tablespoons of melted butter and set aside.

Step 2 Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside.

Step 3 Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving. Serves 6 to 8.

Amy

One-Dish Taco Bake

Hi everyone!

Here is a recipe for One-Dish Taco Bake. You don't preheat the oven and I like the idea of trying that out.

One-Dish Taco Bake
(Astrid)

1 lb ground beef
1 package taco seasoning
Batter:
3/4 c flour
1/2 c masa corn flour or corn meal
2 envelopes (4 1/2 tsp) fast-rising yeast
1 Tbsp sugar
1/2 tsp salt
3/4 c very warm milk (120-130 F - my hubby heated it in the microwave for ~1 min)
3 Tbsp corn/canola oil
1 egg
Topping:
1 c chunky salsa
1 c shredded Mexican cheese
1 c corn chips (fritos), partially crushed

DO NOT PREHEAT OVEN. This starts in a cold oven. Spray a 8" square baking dish with non-stick cooking spray; set aside. Brown beef in a skillet and drain. Add taco seasoning and stir until mixed well. Set aside. Mix ingredients for batter together in a bowl until combined. Pour into prepared dish. Top with reserved taco meat filling. Pour salsa evenly over the meat, sprinkle with shredded cheese and chips. Place baking dish in a cold oven. Set temperature to 350 F. Bake 30 minutes or until done.

Amy

One Pot - Cheesy Penne

Hi everyone!

Here is a recipe for Cheesy Penne. The nice thing is it's all done in one pot. Who doesn't love less dishes? I think I have one of the only families in the world that wouldn't love this. Those darn non-cheese eaters.

One Pot - Cheesy Penne
Sandy~~*~Sandy~*~ with inspiration from Jessica

1/2 lb ground beef (or sausage)
1 15 oz can tomato sauce
1 14-oz can diced tomatoes (or pureed)
1 tsp oregano
1 tsp garlic powder
dash of cayenne pepper
1 tsp granulated sugar
1 T olive oil
salt and pepper to taste
1 cup water
1/2 lb mini penne pasta
1 cup shredded mozzarella or Monterey Jack
Parmesan cheese

Cook meat in 5 quart Dutch oven on medium heat until browned. Drain if necessary. Add tomato sauce and diced tomatoes, oregano, garlic powder, cayenne pepper, sugar, olive oil, and a bit of salt and pepper. Cover and simmer for about 30 minutes. Stir in one cup of water, bring to a boil. Add the dry pasta and cook until the pasta is tender, about 15 minutes, stirring occasionally. Adjust the water if necessary, you may need to add more. Stir in the shredded mozzarella cheese. Sprinkle with Parmesan right before serving.

Amy

One Pot Chicken Dish over Rice

Hi everyone!

Tomorrow we are having One Pot Chicken Dish over Rice. Essence can be found almost anywhere these days, it's a seasoning put out by Emeril. This is supposed to be served over Rice Pilaf (you can find a recipe to make that on this blog) but you could also do regular rice if you prefer. We'll also be having a green salad.

One Pot Chicken Dish over Rice
Amy - amylz

6 bacon slices, roughly chopped
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon Essence,
1 cup finely chopped yellow onions
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
8 ounces button mushrooms, wiped clean and thinly sliced
1 teaspoon chopped fresh thyme
1 cup chicken stock, or canned low-sodium chicken broth
1/4 cup minced green onions
Rice Pilaf, or any rice you like
2 tablespoons minced parsley leaves, for garnish

In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Rice Pilaf, and garnish with the parsley.

Amy

Olive-Stuffed Pork Loin

Hi everyone!

Tomorrow we are having Olive-Stuffed Pork Loin for dinner. We all love kalamata olives so I think this will go over well. This would be a great recipe to use a pork tenderloin or ask your butcher to cup up a pork loin into smaller portions. On the side we'll be having roasted potatoes and applesauce.

Olive-Stuffed Pork Loin
Amy - amylz
2006, Robin Miller,

2 pound pork loin
Salt and ground black pepper
1/2 cup pitted Greek olives (such as Kalamata)
3 tablespoons olive oil, divided
2 tablespoons sherry vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon dried thyme

Preheat oven to 400 degrees F. Season pork all over with salt and black pepper. Using a sharp knife, make several slits in pork, about 1-inch deep. Stuff olives into slits all over pork. Add 1 tablespoon olive oil to an oven-proof skillet over medium high heat. Sear pork on all sides and then remove from heat. In a small bowl, whisk together vinegar, 2 tablespoons oil, honey, Dijon mustard, and thyme. Pour mixture all over pork. Bake approximately 30 minutes, until an instant-read thermometer registers 150 to 160 degrees F. Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.

Amy

Olive Chicken II

Hi everyone!

Tomorrow we are having Olive Chicken II for dinner. For those of you who shy away from cooking with wine, you really should give it a go. First off, I like to buy the small, 1 cup bottles of wine you can get these days. They're perfect for cooking with if you don't drink it at home. If you really hate the idea of wine, you can sub chicken stock or any liquid but you will be missing out on a lot of great flavor. This recipe calls for a dry white wine. Dry just means that it is not a sweet wine. My favorite dry whites to cook with are Chardonnay, Riesling or Sauvignon Blanc. I think some of the less expensive brands are perfect for cooking. I happen to like the Barefoot brand because I can get it around $5 a bottle. Then store it in the fridge if you don't use it all or pour it into ice cube trays and save the cubes for cooking with later. Just don't use "cooking" wines that you get near the vinegar. They aren't good. On the side we'll be having brown rice and a salad.

Olive Chicken II
Amy – amylz
AllRecipes.com Yields: 8 servings

8 skinless, boneless chicken breasts
salt to taste
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 tomatoes, peeled and quartered
20 pimento-stuffed green olives
1 1/4 cups dry white wine
1 1/4 cups chicken broth

1. Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
2. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

Amy

Oven-Fried Chicken, Old-Fashioned Potato Salad

Hi everyone!

Tomorrow we are having Oven-Fried Chicken for dinner. You fry this up a bit just to brown it and then you finish it off in the oven. I plan to use all chicken breasts since that's what I have. On the side we'll be having Old-Fashioned Potato Salad. This is a Betty Crocker recipe and very traditional. My husband will love that. We'll also have some green beans.

Oven-Fried Chicken
Amy - amylz

1 cup low-fat buttermilk
2 large egg whites, beaten
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 chicken breast halves, skinned (about 1 pound)
2 chicken thighs, skinned (about 1/2 pound)
2 chicken drumsticks, skinned (about 1/2 pound)
2 tablespoons canola oil
Cooking spray

Preheat oven to 425°. Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Yield: 4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)
CALORIES 450 (28% from fat); FAT 13.8g (sat 2.5g,mono 6.1g,poly 3.6g); PROTEIN 43.5g; CHOLESTEROL 109mg; CALCIUM 88mg; SODIUM 803mg; FIBER 1.7g; IRON 3.2mg; CARBOHYDRATE 35.3g
Cooking Light, OCTOBER 2006

Old-Fashioned Potato Salad
Amy – amylz
Makes:8 servings Betty Crocker

6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
4 hard-cooked eggs, chopped

Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.

Notes: Stir a tablespoon or two of pesto into the dressing for an extra flavor hit.

Amy

New Orleans Brown Jambalaya

Hi everyone!

Here is a recipe for New Orleans Brown Jambalaya. This looks like a really easy recipe for jambalaya and family friendly. The Tony Chachere's seasoning is just a creole seasoning. It's in a green container and you should be able to find it anywhere in the spice section.

New Orleans Brown Jambalaya
(from JenDaleen)

3 skinless chicken breasts (boiled and pulled into pieces)
polka keilbesa sausage (cut into medallions)
(1 cup small peeled shrimp can be substituted for sausage or chicken)
1 small package Uncle Ben's converted rice
1 can beef broth
1 can french onion soup
1 stick of butter (cut into pieces)
handful of chopped bell pepper
1 medium can of tomato sauce
2 Tbspn minced garlic
1 large serving spoon of Tony Chachere's seasoning.

Preheat oven to 350. Mix all ingredients together into baking dish. Cover with foil. Cook 1 hour and 20 minutes, stirring every 20 minutes.

Amy

Pancakes like I.H.O.P.'s®

Hi everyone!

Tomorrow we are having friends over for dinner and I decided to go with breakfast. I'm going to start with Pancakes and I'm using this recipe from IHOP. I'm actually not a fan of pancakes but my kids love them. I'm sure these will be your basic pancake. I'll also be serving sausage, bacon and fresh fruit.

Pancakes like I.H.O.P.'s®
Katie (KatieDid)
Prep. Time: 0:20 Serves: 4-6

1 cup all-purpose flour
1/4 cup granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1 cup whole milk
1/4 cup vegetable oil
1 egg OR 1/4 cup egg substitute

-Combine flour, sugar, baking powder, and baking soda; set aside.
-In a separate large bowl, beat together milk, oil, and egg.
-Slowly whisk dry mixture into wet mixture until mixed well. Do not over-mix.
-Using a ladle, pour about 1/4 cup of batter at a time onto a skillet heated over a medium heat.
-When the edges appear to harden, flip the pancakes (they should be light browned); cook on the other side for same amount of time, or until light brown.

Amy

Snickerdoodles

Hi everyone!

Here is a recipe for Snickerdoodles. These are my husband's favorite cookies and I haven't made them in forever so I thought it was time.

Snickerdoodles
(Janelle J., via Betty Crocker Cookbook, New Edition)

1 ½ C Sugar
½ C Butter
½ C Shortening
2 Large Eggs
2 ¾ C Flour
2 Tsp cream of tartar
1 Tsp baking soda
¼ Tsp salt
¼ C sugar
2 Tsp cinnamon

Heat oven to 400. In large bowl, beat 1 ½ C sugar, the butter, shortening and eggs with electric mixer on medium speed, or with spoon. Stir in flour, cream of tartar, baking soda and salt.Shape dough into 1 ¼ inch balls. In small bowl, mix ¼ C sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheet, place balls 2 inches apart.Bake 8-10 minutes or until set. Immediately remove from cookie sheet to wire rack.

Amy

Old-fashioned Meat Loaf- A.K.A "Basic" Meatloaf

Hi everyone!

Tomorrow we are having Old fashioned Meat Loaf for dinner. This is Paula Deen's basic meatloaf, so very simple and traditional. My family loves meatloaf so I'm sure this will go over well. The key to any meatloaf is to not over work the meat. That is what makes a tough meatloaf. What I like to do is throw all the ingredients in my stand mixer and then I mix on low just until it all comes together. You can do it by hand but I hate touching cold ground beef (I know, weird) so that's why I don't do it that way. We'll also be having baked potatoes and green beans.

Old-fashioned Meat Loaf- A.K.A "Basic" Meatloaf
Amy - amylz
Recipe courtesy Paula Deen

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. Topping: Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Amy

Old-Fashioned Beef Stew

Hi everyone!

Tomorrow we are having Old-Fashioned Beef Stew. This does take a couple hours to cook so make sure you have time for that. We'll also have rolls.

Old-Fashioned Beef Stew
Amy - amylz
This classic comes from an old newspaper clipping.

3 pounds lean beef, round or rump
2 tablespoons butter or other fat
1/2 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1/4 teaspoon garlic salt
1 teaspoon dried parsley
1 bay leaf
1 pinch thyme
6 small whole carrots
3 large potatoes, quartered
1/2 pound small white boiling onions

Cut meat into small pieces. Brown in fat. Add water to cover and seasonings. Simmer, covered, about 2 hours. Add vegetables and simmer until vegetables are tender--about 30 minutes. If desired, this stew may be served with dumplings. Serves 6.

Amy

No-Peek Chicken Casserole

Hi everyone!

Tomorrow we are having No-Peek Chicken Casserole. This is done in the crockpot. I'll serve this over brown rice. We'll also have green beans.

No-Peek Chicken Casserole
OP???

2 pounds boneless skinless chicken breasts -- cut in 1" pieces
1 envelope dry onion soup mix
1 can fat-free beef broth
1 can 98% fat-free cream of mushroom soup
4 ounces mushrooms -- drained

Combine all ingredients in crockpot. Stir together well. Cover and cook on low 8 to 12 hours or on high 3 to 4 hours. Serve over noodles or rice. Recipe may be doubled. Per Serving: 291 Calories; 4g Fat; 57g Protein; 7g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 1182mg Sodium.

Amy

Mustard Onion Chuck Roast in Foil

Hi everyone!

Tomorrow we are having Mustard and Onion Chuck Roast in Foil. I'll probably do this in the crockpot (the directions are at the bottom). If you don't have a crockpot, you can do this in foil as written. We'll also have green beans and baked potatoes.

Mustard Onion Chuck Roast in Foil (6 or 7 Points)
OP???
8 servings borderline 6 or 7

2 tbs. dry mustard
1 1/2 tsp. Water
3 pound beef chuck pot roast
2 medium onions, chunked
1/2 cup soy sauce

Blend mustard and water to make a paste; let stand for 5 minutes. Place a large enough piece of foil to cover meat in a shallow baking pan; place meat on foil. Sprinkle onion pieces on meat. Stir 1 tbsp. soy sauce into mustard mixture, blending until smooth; stir in remaining soy sauce. Pour mixture evenly over beef and onions. Fold foil over meat; seal securely. Roast at 325 for 3 hours. Remove from oven, slice across grain, and serve with meat juices..... Throw it in at 3, it's ready at 6. IF DONE IN CROCKPOT, COOK 6 to 8 HOURS on LOW. Don’t life lid during cooking. I do not use the foil in the crockpot --- just put it in all together.

Amy

Mrs. Orsini's Minestrone

Hi everyone!

Tomorrow we are having Mrs. Orsini's Minestrone. I have said before that I love soup so I'm looking forward to this. As many of you know, I used to be a vegetarian and I actually prefer non-meat meals. Minestrone is one of my favorites so I'm really looking forward to this. We'll also have a salad and some rolls.

Mrs. Orsini's Minestrone
Grace (TigMode)

2 cans garbanzo beans
1 cup uncooked small macaroni (like dittalini or tiny shells)
1 can chopped tomatoes
3 Tbs olive oil
1 cup chopped onion
4 cloves crushed garlic
1 cup chopped celery
1 cup cubed carrot
1 cup cubed zuchinni
1 cup chopped green pepper
1 medium potato cubed
2 tsp salt
1/4 tsp black pepper
1 tsp oregano
1 tsp basil
1 Tbs parsley
5 cups water or vegetable stock

In a large kettle, saute the garlic, onions, and green pepper in olive oil until soft. Add carrots, celery, salt, oregano, black pepper, and basil. Mix well and cook covered over low heat for 10 minutes. Add potato, zucchini, garbanzo beans in their juice, and 5 cups water or stock. Cover and simmer 15 minutes. Add chopped tomatoes and their juice. Keep at low heat until you are ready to serve. 10 minutes before serving add pasta and boil gently for 10 minutes. Top with parsley and fresh grated parmesan cheese

Sarah's note: I used only 1 can of garbanzo beans and elbow macaroni for the pasta. I skipped the green pepper. I used 3 cups chicken broth and 2 cups water versus the 5 cups water or vegetable stock.

Amy

French Onion "Soup" Mac and Cheese

Hi everyone!

Here is a recipe for French Onion Soup Mac and Cheese. No, seriously, I want someone to make this and invite me over. You know my non-cheese eating family won't try this and I just don't need a whole pan for myself. I think the idea of this is really interesting. I love french onion soup and I love mac and cheese so why wouldn't they be great together?

French Onion "Soup" Mac and Cheese
Amy - amylz
Recipe courtesy Brett Greenberg

Topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan

Bechamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated

French Onion "Soup":
2 tablespoons butter, plus 1 tablespoon (or nonstick spray)
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Preheat oven to 350 degrees F. Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside. Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside. French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat. Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping. Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.

Amy

My MIL's Casserole

Hi everyone!

Here is a recipe for Michelle's Mother-in-law's casserole. I thought I would post this because people ask me for casserole recipes all the time and this looked like something most people would enjoy.

My MIL's Casserole
Michelle (MMmom)

1 lb ground beef
1 large onion, chopped
1 large bell pepper, chopped
1 cup water
1 can tomato soup
2 cups extra broad egg noodles
1 large can Mexi-corn, drained (I've used plain corn and it works just fine)
1 cup shredded cheddar cheese

Brown ground beef with chopped onion and bell pepper in a large pot. Drain if meat gives off a lot of grease. Add 1 cup water and tomato soup and mix together. Add 2 cups noddles and stir gently. Cover and simmer for 10 min, or until noodles are tender. Remove pot from heat and add corn and cheese. Stir to blend well. Place in a casserole dish and bake at 375 for 20-30 minutes.

Amy

Montreal Burgers

Hi everyone!

Tomorrow we are having Montreal Burgers for dinner. I love the idea of these. Instead of regular hamburger buns, you use sandwich rolls and make small burgers and put two per bun. It's kind of how they do burger dips at local diners around here. Then top them with whatever toppings you like! We'll also be having a salad.

Montreal Burgers
Sandy (~*~Sandy~*~)

1 lb ground beef
Montreal Steak seasoning
4 steak rolls (the long ones), cut in half
Olive oil spray
Garlic powder
Optional: thinly slice cheddar cheese, mayonnaise, roasted red peppers, sauteed onions, etc.

Form the ground beef into 8 mini burgers and sprinkle with Montreal Steak seasoning. Grill or pan-fry until done .Meanwhile, spray the inside of both sides of the bread with olive oil spray. Sprinkle lightly with garlic. Toast or broil lightly. Place two burgers on each roll and apply optional condiments. Cut in half and serve.

Amy

Mom's Signature Roast Beef,

Hi everyone!

Tomorrow we are having Mom's Signature Roast Beef for dinner. You do need to marinate this roast and then you cook it in the oven. So, make sure you use a pan that can go from stovetop to the oven. This has everything you need it in it so we'll be having a green salad along with this.

Mom's Signature Roast Beef
Amy - amylz
Yield: Makes 6 to 8 servings

1 (12-oz.) bottle dark beer
1 medium onion, chopped
8 garlic cloves, minced
1 lemon, thinly sliced
1 cup soy sauce
3 tablespoons vegetable oil, divided
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 teaspoon fresh coarsely ground pepper
8 carrots (about 1 1/2 lb.), diagonally sliced
7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
2 large onions, cut into eighths
2 tablespoons cornstarch

Combine beer, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil. Bake at 300° for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan. Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Cola Pot Roast: Substitute 1 (12-oz.) can cola soft drink for beer, and proceed with recipe as directed. Southern Living, SEPTEMBER 2007

Amy

Mustard and Yogurt-Marinated Chicken and Zucchini, Home-Style Mashed Potatoes

Hi everyone!

Tomorrow we are having Mustard and Yogurt Marinated Chicken and Zucchini. I'm usually not a big fan of yogurt in general but I really like it on baked chicken dishes. Somehow it just works and it's healthy. On the side we're having Home-Style Mashed Potatoes. These are basic red mashed potatoes.

Mustard and Yogurt-Marinated Chicken and Zucchini
Amy - Amylz – WW website

1 sprays cooking spray
1 Tbsp mustard (Dijon-style)
1/4 cup plain fat-free yogurt
1/4 tsp dried thyme (crushed)
1/4 tsp table salt
1/4 tsp black pepper
4 oz uncooked boneless, skinless chicken breast
1/2 cup zucchini (sliced 1/4-inch thick)

Preheat oven to 350°F. Coat a small shallow baking dish with cooking spray. Place mustard, yogurt, thyme, salt and pepper in a small bowl. Add chicken and zucchini and toss to coat; refrigerate 30 minutes. Remove chicken and zucchini from marinade (discard marinade) and place in prepared baking dish. Bake until chicken is cooked through and zucchini is tender, about 25 to 30 minutes.

Home-Style Mashed Potatoes
Amy – amylz
All Recipes Yields: 8 servings

3 pounds red potatoes, quartered
2 teaspoons salt, divided
1/4 cup milk
5 tablespoons butter or margarine
1/4 teaspoon white pepper

1. Place potatoes in a large saucepan or Dutch oven; cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until very tender.
2. Drain potatoes well and place in a large mixing bowl. Add 1/4 cup milk, butter, pepper and remaining salt. Beat on low speed until potatoes are light and fluffy, adding remaining milk if needed.

Amy

Farmhouse Chicken

Hi everyone!

Tomorrow we are having Farmhouse Chicken for dinner. My husband loves stuffing so I'm sure he'll enjoy this. I think this would be a great recipe to use up leftover cooked chicken. If you do go that route, wait to add the chicken until your celery and onions are done then throw it in and go from there. We'll also be having green beans with this.

Farmhouse Chicken
nurse2B2010/from www.tammysrecipes.com

4 tablespoons butter
4 tablespoons flour
2 cup milk
2 boneless, skinless chicken breasts, cubed
4 celery ribs, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounce package of stuffing mix

1. Saute onion, and prepare stuffing mix according to package directions and set aside.
2. In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continually to avoid lumps.
3. Add chicken, celery, onion, salt and pepper. Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.
4. Pour mixture into an 8x8-inch casserole dish. Top with stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes.

Amy

Grandma Maronis Meatballs 100 Year Old Recipe

Hi everyone!

Tomorrow we are having Spaghetti and Meatballs. I'm using Grandma Maronis 100 Year Old recipe to make the meatballs. I love meatballs that are baked in the oven. I also love meatballs that call for grated onions. Just use your cheese grater (the side with the little tiny holes) to grate the onion. It really adds a ton of flavor and keeps them moist. I'm going to go super simple and use Traditional Prego for my sauce (my kids love it) and then spaghetti noodles. We'll also have a green salad.

Grandma Maronis Meatballs 100 Year Old Recipe
Amy – amylz
Recipe courtesy Mike Maroni

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Amy

Moros y Cristianos (Black Beans and Rice)

Hi everyone!

Here is a recipe for Moros Y Cristianos. If you've ever been to any country in Central or South America, you've had Black Beans and Rice. They are delicious! I like this recipe because it looks easy.

Moros y Cristianos (Black Beans and Rice)
OP?????

3 tablespoons olive oil
½ cup chopped ham
1 cup chopped onion
3 garlic cloves, minced
½ cup tomato sauce
1 (15.75 ounce) can chicken broth
2 cups long-grain parboiled rice (such as Uncle Ben’s)
1 teaspoon ground cumin
1 teaspoon ground oregano
½ teaspoon black pepper
2 (15 ounce) cans black beans, rinsed and drained
1 bay leaf
½ cup finely chopped green bell pepper
Cilantro Sprigs

Heat oil in a large Dutch oven over medium high heat. Add ham; sauté 1 minute. Add onion and garlic; sauté 2 minutes. Stir in tomato sauce and broth; bring to a boil. Add rice and next 5 ingredients (rice through bay leaf), and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Discard bay leaf. Sprinkle each serving with bell pepper, and garnish with a cilantro sprig, if desired. Yield: 6 servings (serving size 1 ½ cups).

Amy

Mini Taco Bowls

Hi everyone!

Here is a recipe for Mini Taco Bowls. There is nothing new here but I thought some of you would like a twist on tacos. I would think kids would think this is neat.

Mini Taco Bowls
LBsMom from Kraft
Prep Time: 10 min Total Time: 25 min
Makes: 4 servings, two taco bowls each

8 Flour Tortillas
1 lb. extra lean ground beef
1 cup Thick 'N Chunky Salsa
1/2 cup Cheddar Cheese
2 cups chopped lettuce
1 cup chopped tomatoes
1/4 cup Ranch Dressing

PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min. MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl. TOP evenly with cheese, lettuce and tomatoes. Drizzle with dressing. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Amy

Ground Sirloin Stew, Dill Egg Noodles, Spinach Salad

Hi everyone!

Tomorrow we are having Ground Sirloin Stew for dinner. On the side we'll have Dill Egg Noodles and a Spinach Salad. The recipe is written as one recipe for everything. That's Rachael Ray's style. The main dish is basically a burger-vegetable soup. It all looks pretty easy and I like that the entire meal is figured out for me!

Ground Sirloin Stew with Dill Egg Noodles and Spinach Salad
Amy - amylz
From Every Day with Rachael Ray October 2007
FOUR SERVINGS

Salt
1 pound extra-wide egg noodles
1/4 cup extra-virgin olive oil (EVOO)
2 pounds lean ground beef sirloin
Pepper
1 large yellow onion, chopped
2 carrots, peeled and chopped
4 ribs celery, chopped
1 bay leaf
3 tablespoons butter
2 tablespoons flour
2 cups beef broth
2 teaspoons Worcestershire sauce
One 10-ounce box frozen peas, thawed
1 small shallot, finely chopped
2 tablespoons cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
3/4 pound spinach, chopped
1/2 small red onion, chopped
1/2 pint grape tomatoes, halved
2 kosher dill pickles, sliced
1/4 cup chopped fresh dill

1. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
2. In a large, deep skillet, heat 1 tablespoon EVOO, 1 turn of the pan. Add the beef, season with salt and pepper and cook until browned, 5 minutes. Add the yellow onion, carrots, celery and bay leaf, season with salt and pepper and cook until crisp-tender, 5 minutes. Keep warm.
3. In a medium saucepan, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute, then whisk in the beef broth and Worcestershire sauce and cook until thickened, 2 minutes. Stir the sauce into the beef mixture, then stir in the peas. Season with salt and pepper, lower the heat and simmer.
4. Meanwhile, in a large bowl, mix the shallot, vinegar, honey and mustard. Whisk in the remaining 3 tablespoons EVOO. Add the spinach, red onion, tomatoes and pickles; season with salt and pepper.
5. Toss the egg noodles with the remaining 1 tablespoon butter and the dill. Top with the beef stew and serve with the salad.

Amy

Honey Mustard Chicken Tenders & Buttermilk Smashed Potatoes

Hi everyone!

Tomorrow we are having Honey Mustard Chicken Tenders and Buttermilk Smashed Potatoes. I plan to use panko breadcrumbs because we like our tenders nice and crispy. This recipe looks long but it's actually quite easy and comes together quickly. I'll be serving green beans on the side.

Honey Mustard Chicken Tenders & Buttermilk Smashed Potatoes
Amy – amylz
Recipe from Rachael Ray

5 large russet potatoes, peeled and chopped into large chunks
1/2 cup honey
1/2 cup Dijon mustard
2 pounds all-white meat boneless, skinless chicken tenders
Salt and freshly ground black pepper
2 cups breadcrumbs
Canola oil
1/4 cup buttermilk
3 tablespoons sour cream
Hot sauce, to taste
2 tablespoons (about a palmful) fresh flat-leaf parsley, chopped
2 tablespoons (about a palmful) fresh dill, chopped
1 tablespoon (half a palmful) fresh chives, chopped
Yields: 4 servings

Preheat oven to 200°F. Place the potatoes in a medium-size pot and cover them with cold water. Cook over medium-high heat until the potatoes are cooked through, about 15-20 minutes. In a small bowl, combine the honey and Dijon mustard. Place chicken in a shallow dish and season with salt and freshly ground black pepper. Spoon the honey-mustard mixture over all the tenders and spread it around so each tender is thoroughly coated. Place the breadcrumbs in another shallow dish, then add the honey mustard-coated chicken tenders to the dish one at a time, covering them completely in the breadcrumbs (press the chicken down to make sure they stick). In a large skillet over medium-high heat, add about an inch of canola oil. When the oil is hot, fry the chicken tenders until golden brown on each side and cooked through, about 3 minutes on each side. Repeat this process until all the chicken is cooked, placing finished pieces on a baking sheet in the oven to keep warm and crispy. When the potatoes are cooked through, drain them then return them to the pot. Mash the potatoes to desired consistency then add the buttermilk, sour cream, hot sauce, parsley, dill, chives, salt and freshly ground black pepper. Mix to combine and serve them alongside the tenders.

Honey Mustard Chicken Tenders
Amy – amylz
Recipe from Rachael Ray

1/2 cup honey
1/2 cup Dijon mustard
2 pounds all-white meat boneless, skinless chicken tenders
Salt and freshly ground black pepper
2 cups breadcrumbs
Canola oil
Yields: 4 servings

Preheat oven to 200°F. In a small bowl, combine the honey and Dijon mustard. Place chicken in a shallow dish and season with salt and freshly ground black pepper. Spoon the honey-mustard mixture over all the tenders and spread it around so each tender is thoroughly coated. Place the breadcrumbs in another shallow dish, then add the honey mustard-coated chicken tenders to the dish one at a time, covering them completely in the breadcrumbs (press the chicken down to make sure they stick). In a large skillet over medium-high heat, add about an inch of canola oil. When the oil is hot, fry the chicken tenders until golden brown on each side and cooked through, about 3 minutes on each side. Repeat this process until all the chicken is cooked, placing finished pieces on a baking sheet in the oven to keep warm and crispy.

Amy