Hi everyone!
Here are some more of the sandwiches we've been trying lately. Like I've mentioned before, we adjust the ingredients to make them work for each of us but these at least give us a starting point.
Cream Cheese Sammie
Italian bread
whatever meat you like
spread bread with cream cheese
add roasted red peppers
any other veggies you like, mayo on the other slice of bread.
Wrap Sandwiches
any type of tortilla (I like spinich or tomato, personally)
cream cheese spread(4 oz cream cheese mixed w 4 oz. mayo OR sour cream, grated onion and salt and pepper...whatever other herbs you like)- can sub in a flavored cream cheese
tomato, lettuce, onion, cheese of your choice, grilled chicken- shredded or sliced thin(or left-over sliced beef or ham- add horseradish to cream cheese spread for beef, add mustard of your choice to the spread for ham)
*optional- drizzle with vinegrette
Turkey Cabbage Sammie
avocado, shredded cabbage and turkey and then drizzle a little malt vinegar. This is great on bread or in a wrap.
Avocado Sandwich
Avacado and goat cheese.. or avacado and swiss with bacon and sauteed mushrooms.
Amy
Thursday, June 30, 2011
Wednesday, June 29, 2011
Fiery Pork Skewers
Hi everyone!
Tomorrow we are having Fiery Pork Skewers for dinner. I think you could marinate the pork for a few hours if you'd like. We'll also be having some grilled vegetables and corn on the cob.
Fiery Pork Skewers
Amy –amylz
AllRecipes Yields: 4 servings
2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil 1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound pork tenderloin, cut
into 1 inch cubes
1. In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.
Amy
Tomorrow we are having Fiery Pork Skewers for dinner. I think you could marinate the pork for a few hours if you'd like. We'll also be having some grilled vegetables and corn on the cob.
Fiery Pork Skewers
Amy –amylz
AllRecipes Yields: 4 servings
2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil 1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound pork tenderloin, cut
into 1 inch cubes
1. In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.
Amy
Tuesday, June 28, 2011
Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta
Hi everyone!
Tomorrow we are having Fresh Tomato, Basil and Garlic Sauce over Angel Hair Pasta. The recipe does tell you how to prepare the tomatoes yourself and it's really not that hard, especially if you have a bunch of tomatoes to use from your own garden. For those of you who don't want to go to all that, just use a large can of whole tomatoes. We'll also be having some grilled chicken.
Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta
Amy - amylz
Recipe courtesy Wolfgang Puck, 2004
2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish
Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop). Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes. Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
Amy
Tomorrow we are having Fresh Tomato, Basil and Garlic Sauce over Angel Hair Pasta. The recipe does tell you how to prepare the tomatoes yourself and it's really not that hard, especially if you have a bunch of tomatoes to use from your own garden. For those of you who don't want to go to all that, just use a large can of whole tomatoes. We'll also be having some grilled chicken.
Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta
Amy - amylz
Recipe courtesy Wolfgang Puck, 2004
2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish
Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop). Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes. Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
Amy
Monday, June 27, 2011
Dirty Shrimp
Hi everyone!
Tomorrow we are having Dirty Shrimp for dinner. I'll serve this along with rice and some stuffed celery (probably peanut butter).
Dirty Shrimp
Sharon -- GatorGrrrl
2 lbs shrimp, peeled and deveined
5 tbsp butter (little more than half a stick)
1 tbsp flour
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 tsp paprika
1/2 teaspoon crushed red pepper flakes
salt and black pepper, to taste
1/2 cup beer
Saute garlic and herbs in butter about 2 minutes but don't let the garlic get too brown. Dust the shrimp with flour (to thicken sauce) and saute shrimp in the butter, stirring constantly, until shrimp are pink and done, about 5 minutes. Add beer, simmer 1 minute more and serve warm. Serve this as an appetizer or over rice as meal. It makes about 12 appetizer servings and 6 dinner servings.
Amy
Tomorrow we are having Dirty Shrimp for dinner. I'll serve this along with rice and some stuffed celery (probably peanut butter).
Dirty Shrimp
Sharon -- GatorGrrrl
2 lbs shrimp, peeled and deveined
5 tbsp butter (little more than half a stick)
1 tbsp flour
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 tsp paprika
1/2 teaspoon crushed red pepper flakes
salt and black pepper, to taste
1/2 cup beer
Saute garlic and herbs in butter about 2 minutes but don't let the garlic get too brown. Dust the shrimp with flour (to thicken sauce) and saute shrimp in the butter, stirring constantly, until shrimp are pink and done, about 5 minutes. Add beer, simmer 1 minute more and serve warm. Serve this as an appetizer or over rice as meal. It makes about 12 appetizer servings and 6 dinner servings.
Amy
Sunday, June 26, 2011
Honey-Molasses Chicken Drumsticks
Hi everyone!
Tomorrow we are having Honey Molasses Chicken Drumsticks for dinner. My kids love drumsticks so I think they will really like this. We'll also be having some asparagus and bread with balsamic to dip.
Honey-Molasses Chicken Drumsticks
Katie (Katiedid) from Cooking Light
1 T brown sugar
2 T water
2 T honey
2 T balsamic vinegar
1 T Dijon mustard
1 T molasses
1 tsp minced garlic
1 tsp olive oil
6 chicken drumsticks, skinned
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Combine first 7 ingredients, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color and chicken is well coated. Remove from heat; cool for 15 minutes. Cover and chill. Yield: 6 servings (serving size: 1 drumstick)
180 calories, 7.2 g fat (1.8 sat, 3g mono, 1.6 g plly) 16.7 g protein, 11.9 g carb, 0.1 g fiber, 53 mg chol, 1.3 mg iron, 291mg salt, 24 mg calc
Katie's Notes: I used 4 chicken leg quarters that I cut and skinned. I doubled the sauce and mine didn't get very thick, but it still tasted delicious. The recipe notes say that this can be served warm right out of the pan or it will keep for up to two days in the fridge.
Amy
Tomorrow we are having Honey Molasses Chicken Drumsticks for dinner. My kids love drumsticks so I think they will really like this. We'll also be having some asparagus and bread with balsamic to dip.
Honey-Molasses Chicken Drumsticks
Katie (Katiedid) from Cooking Light
1 T brown sugar
2 T water
2 T honey
2 T balsamic vinegar
1 T Dijon mustard
1 T molasses
1 tsp minced garlic
1 tsp olive oil
6 chicken drumsticks, skinned
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Combine first 7 ingredients, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color and chicken is well coated. Remove from heat; cool for 15 minutes. Cover and chill. Yield: 6 servings (serving size: 1 drumstick)
180 calories, 7.2 g fat (1.8 sat, 3g mono, 1.6 g plly) 16.7 g protein, 11.9 g carb, 0.1 g fiber, 53 mg chol, 1.3 mg iron, 291mg salt, 24 mg calc
Katie's Notes: I used 4 chicken leg quarters that I cut and skinned. I doubled the sauce and mine didn't get very thick, but it still tasted delicious. The recipe notes say that this can be served warm right out of the pan or it will keep for up to two days in the fridge.
Amy
Saturday, June 25, 2011
Grilled Asian Orange Chicken
Hi everyone!
Tomorrow we are having Grilled Asian Orange Chicken. With this dish, you brush the sauce on the chicken while it's cooking rather than marinate it. I plan to cook the chicken about halfway and then start adding the sauce as I don't want the sauce to burn. We'll also be having green beans and garlic bread.
Grilled Asian Orange Chicken
Mama2abbynJohn
Makes 4 servings
1/4 cup Smucker's orange marmalade
2 tablespoons Canola Oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon finely grated fresh ginger
CRISCO No-Stick Cooking Spray
4 skinless, boneless chicken breasts
Remove the cooking rack and heat the grill to medium high. Combine the marmalade, Canola Oil, soy sauce, lime juice, and ginger in a bowl and mix well. Spray the cooking rack with Cooking Spray and place on the grill. Place the chicken breasts on the grill and brush with half of the orange sauce. Cook about 5 to 6 minutes. Turn and brush with the remaining orange sauce and cook another 5 to 6 minutes until done. Enjoy!Source: Crisco.com
Amy
Tomorrow we are having Grilled Asian Orange Chicken. With this dish, you brush the sauce on the chicken while it's cooking rather than marinate it. I plan to cook the chicken about halfway and then start adding the sauce as I don't want the sauce to burn. We'll also be having green beans and garlic bread.
Grilled Asian Orange Chicken
Mama2abbynJohn
Makes 4 servings
1/4 cup Smucker's orange marmalade
2 tablespoons Canola Oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon finely grated fresh ginger
CRISCO No-Stick Cooking Spray
4 skinless, boneless chicken breasts
Remove the cooking rack and heat the grill to medium high. Combine the marmalade, Canola Oil, soy sauce, lime juice, and ginger in a bowl and mix well. Spray the cooking rack with Cooking Spray and place on the grill. Place the chicken breasts on the grill and brush with half of the orange sauce. Cook about 5 to 6 minutes. Turn and brush with the remaining orange sauce and cook another 5 to 6 minutes until done. Enjoy!Source: Crisco.com
Amy
Friday, June 24, 2011
Mexican Pizza
Hi everyone!
Here is a recipe for Mexican Pizza. I think these would make a fun dinner or lunch.
Mexican Pizza
Amy - amylz
Source: Ortega Makes 10 servings
1/2 pound (8 ounces) ground beef
3/4 cup water
1 package (1.25 ounces) Ortega Taco Seasoning Mix
1 can (16 ounces) Ortega Refried Beans
1 package Ortega Tostada Shells
2 cups (8 ounces) shredded Nacho & Taco blend cheese
Shredded lettuce, sliced olives, sliced avocado, chopped cilantro, sliced green onions, chopped tomatoes and sour cream
Brown beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, 5 to 6 minutes or until mixture is thickened. Spread refried beans on each tostada shell. Top with some meat mixture and some cheese. Broil for 1 to 2 minutes, or until cheese is melted. Garnish with desired toppings.
Amy
Here is a recipe for Mexican Pizza. I think these would make a fun dinner or lunch.
Mexican Pizza
Amy - amylz
Source: Ortega Makes 10 servings
1/2 pound (8 ounces) ground beef
3/4 cup water
1 package (1.25 ounces) Ortega Taco Seasoning Mix
1 can (16 ounces) Ortega Refried Beans
1 package Ortega Tostada Shells
2 cups (8 ounces) shredded Nacho & Taco blend cheese
Shredded lettuce, sliced olives, sliced avocado, chopped cilantro, sliced green onions, chopped tomatoes and sour cream
Brown beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, 5 to 6 minutes or until mixture is thickened. Spread refried beans on each tostada shell. Top with some meat mixture and some cheese. Broil for 1 to 2 minutes, or until cheese is melted. Garnish with desired toppings.
Amy
Thursday, June 23, 2011
Grilled Chicken Kabob Caesar Salad, Grilled Corn on the Cob
Hi everyone!
Tomorrow we are having Grilled Chicken Kabob Caesar Salad for dinner. My husband loves to grill in the summer so you'll be seeing a lot of recipes like that these next couple months. This dish takes your basic chicken kabobs and then you serve them over a Caesar Salad (my men's favorite salad). At the bottom of the recipe there is a note that you can use a bagged salad if you prefer. I'm not a big fan of those bagged salads but by all means, if you are, save yourself some time. We'll also be having Grilled Corn on the Cob. I posted a recipe below for those of you (like me) who like written instruction. It's so much easier to grill corn than to husk it and boil (IMO) and grilled corn is delicious. It's ok if the husks get all charred and black, don't worry about that at all.
Grilled Chicken Kabob Caesar Salad
Amy – amylz
Betty Crocker Makes:4 servings
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 medium green onions, cut into 4-inch pieces
1 large red bell pepper, cut into wedges
3/4 cup Caesar dressing
1 bag (10 ounces) ready-to-eat romaine lettuce
1/2 cup croutons
1/4 cup shredded Parmesan cheese (1 ounce)
1. Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.
2. Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
3. Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.
Time Saver - One bag of complete Caesar salad mix can be used instead of the romaine, dressing, croutons and cheese. Either omit brushing the dressing on the chicken and just use dressing for salad or use additional Caesar dressing. We also recommend adding extra Parmesan cheese.
Grilled Corn on the Cob
Amy – amylz
1 dozen ears unhusked corn
1 stick butter
Salt and pepper
Without removing the husks or silk, soak the corn in water for 15 minutes. Remove from the water and place the ears directly on the grill or coals. Rotate them with a pair of tongs while grilling so that all the sides are evenly cooked. The corn should be ready in 8 to 16 minutes, depending on how hot the fire is. Remove from the grill and peel carefully, because the ears will be very hot. The husks and silks should come off easily. Spread butter on the corn and season with salt and pepper. Makes 6 to 12 servings.
Amy
Tomorrow we are having Grilled Chicken Kabob Caesar Salad for dinner. My husband loves to grill in the summer so you'll be seeing a lot of recipes like that these next couple months. This dish takes your basic chicken kabobs and then you serve them over a Caesar Salad (my men's favorite salad). At the bottom of the recipe there is a note that you can use a bagged salad if you prefer. I'm not a big fan of those bagged salads but by all means, if you are, save yourself some time. We'll also be having Grilled Corn on the Cob. I posted a recipe below for those of you (like me) who like written instruction. It's so much easier to grill corn than to husk it and boil (IMO) and grilled corn is delicious. It's ok if the husks get all charred and black, don't worry about that at all.
Grilled Chicken Kabob Caesar Salad
Amy – amylz
Betty Crocker Makes:4 servings
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 medium green onions, cut into 4-inch pieces
1 large red bell pepper, cut into wedges
3/4 cup Caesar dressing
1 bag (10 ounces) ready-to-eat romaine lettuce
1/2 cup croutons
1/4 cup shredded Parmesan cheese (1 ounce)
1. Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.
2. Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
3. Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.
Time Saver - One bag of complete Caesar salad mix can be used instead of the romaine, dressing, croutons and cheese. Either omit brushing the dressing on the chicken and just use dressing for salad or use additional Caesar dressing. We also recommend adding extra Parmesan cheese.
Grilled Corn on the Cob
Amy – amylz
1 dozen ears unhusked corn
1 stick butter
Salt and pepper
Without removing the husks or silk, soak the corn in water for 15 minutes. Remove from the water and place the ears directly on the grill or coals. Rotate them with a pair of tongs while grilling so that all the sides are evenly cooked. The corn should be ready in 8 to 16 minutes, depending on how hot the fire is. Remove from the grill and peel carefully, because the ears will be very hot. The husks and silks should come off easily. Spread butter on the corn and season with salt and pepper. Makes 6 to 12 servings.
Amy
Wednesday, June 22, 2011
HAWAIIAN CHICKEN KABOBS
Hi everyone!
Tomorrow we are having Hawaiian Chicken Kabobs for dinner. You do need to marinate the chicken so make sure you plan for that. You could easily throw some extra veggies on these kabobs too if you like. Sesame Oil adds a ton of flavor to dishes like this so don't leave that out. I always store my Sesame Oil in the fridge. When you need to use it, just give it a good shake and it should be fine. If you leave it in the cupboard, it will actually spoil very quickly. It's not like all your other oils. It's actually a condiment and remember that a little goes a long way. We'll also be having grilled veggie kabobs and some rolls.
HAWAIIAN CHICKEN KABOBS
PrincessButtercup
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 (20 ounce) can pineapple chunks, drained
skewers
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Amy
Tomorrow we are having Hawaiian Chicken Kabobs for dinner. You do need to marinate the chicken so make sure you plan for that. You could easily throw some extra veggies on these kabobs too if you like. Sesame Oil adds a ton of flavor to dishes like this so don't leave that out. I always store my Sesame Oil in the fridge. When you need to use it, just give it a good shake and it should be fine. If you leave it in the cupboard, it will actually spoil very quickly. It's not like all your other oils. It's actually a condiment and remember that a little goes a long way. We'll also be having grilled veggie kabobs and some rolls.
HAWAIIAN CHICKEN KABOBS
PrincessButtercup
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 (20 ounce) can pineapple chunks, drained
skewers
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Amy
Tuesday, June 21, 2011
GRILLED SALMON
Hi everyone!
Tomorrow we are having Grilled Salmon, Bakes Potatoes and roasted vegetables for dinner.
GRILLED SALMON
Princess Buttercup
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Amy
Tomorrow we are having Grilled Salmon, Bakes Potatoes and roasted vegetables for dinner.
GRILLED SALMON
Princess Buttercup
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Amy
Monday, June 20, 2011
Family-Pleasing Sloppy Joes
Hi everyone!
Tomorrow we are having Sloppy Joes for dinner. The notes say this can also be done in the crockpot. We'll be having Sugar Snap peas along with these.
Family-Pleasing Sloppy Joes
Katie (Katiedid) from Taste of Home June/July 2007
2 lb ground beef (95% lean)
1 large onion, chopped (yellow)
1 1/4 c ketchup
1/2 c water
1 T brown sugar
1 T white vinegar
1/2 tsp salt
1/2 tsp ground mustard
1/2 tsp chili powder
1/4 tsp ground allspice
8 sandwich buns, split
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 35-4- minutes or until heated through. Spoon about 1/2 c meat mixture onto each bun. Yield: 8 servings
Notes: Made this in the morning and kept in crockpot on low for a few hours and then turned down to warm before serving for lunch.
Amy
Tomorrow we are having Sloppy Joes for dinner. The notes say this can also be done in the crockpot. We'll be having Sugar Snap peas along with these.
Family-Pleasing Sloppy Joes
Katie (Katiedid) from Taste of Home June/July 2007
2 lb ground beef (95% lean)
1 large onion, chopped (yellow)
1 1/4 c ketchup
1/2 c water
1 T brown sugar
1 T white vinegar
1/2 tsp salt
1/2 tsp ground mustard
1/2 tsp chili powder
1/4 tsp ground allspice
8 sandwich buns, split
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 35-4- minutes or until heated through. Spoon about 1/2 c meat mixture onto each bun. Yield: 8 servings
Notes: Made this in the morning and kept in crockpot on low for a few hours and then turned down to warm before serving for lunch.
Amy
Sunday, June 19, 2011
Hot Buffalo Chicken Sandwiches
Hi everyone!
Tomorrow we are having Hot Buffalo Chicken Sandwiches, Sweet Potato Fries and Coleslaw for dinner. This is a Rachael Ray recipe so it should be fairly quick and easy.
Hot Buffalo Chicken Sandwiches
Amy - amylz
Recipe courtesy Rachael Ray
4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil
Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks
Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side. Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture. Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.
Amy
Tomorrow we are having Hot Buffalo Chicken Sandwiches, Sweet Potato Fries and Coleslaw for dinner. This is a Rachael Ray recipe so it should be fairly quick and easy.
Hot Buffalo Chicken Sandwiches
Amy - amylz
Recipe courtesy Rachael Ray
4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil
Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks
Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side. Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture. Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.
Amy
Saturday, June 18, 2011
French Toast with Blueberries, Mozzarella Pesto Sandwich
Hi everyone!
Here is a recipe for French Toast with Blueberries. I plan to make this for my family for breakfast this week. I'm starting a new tradition where I'm actually going to get up and cook my family breakfast every day. It won't be super fancy things like this all the time but it's a tradition I want to start. This recipe is your basic french toast and then you serve blueberries over the top. Also, there is a Mozzarella Pesto Sandwich below that we plan to try.
French Toast with Blueberries
Katie (Katiedid) from Light & Tasty Feb/March 2008
1 c egg substitute or 4 eggs
1/4 c fat-free milk
Sugar substitute equal to 2 T sugar (Splenda)
2 tsp ground cinnamon
1 1/2 tsp vanilla
1/9 tsp salt
1/8 tsp ground nutmeg
Dash pepper (omitted)
8 slices whole wheat bread (Pepperidge Farm whole grain oatmeal)
1 T powdered sugar
1 cup frozen blueberries
In a shallow bowl, combine the first eight ingredients. Dip both sides of each slice of bread in egg mixture. In a large nonstick skillet coated with cooking spray, cook bread over medium-high heat for 2 minutes on each side or until golden brown. Sprinkle with powdered sugar. In a small microwave-safe bowl, heat the blueberries until warmed. Serve over French toast.
Nutrition Info: 2 slices French toast with 1/4 c blueberries equals 210 calories, 3 g fat (1 g sat), trace cholesterol, 503 mg sodium, 36 g carbs, 6 g fiber, 12 g protein
Mozzarella Pesto Sandwich
Sliced sourdough
Pesto sauce
Fresh mozzarella
mixed greens tossed in a vinegrette lightly
I add bacon sometimes too.
Make it like a grilled cheese so it all melts together.
Amy
Here is a recipe for French Toast with Blueberries. I plan to make this for my family for breakfast this week. I'm starting a new tradition where I'm actually going to get up and cook my family breakfast every day. It won't be super fancy things like this all the time but it's a tradition I want to start. This recipe is your basic french toast and then you serve blueberries over the top. Also, there is a Mozzarella Pesto Sandwich below that we plan to try.
French Toast with Blueberries
Katie (Katiedid) from Light & Tasty Feb/March 2008
1 c egg substitute or 4 eggs
1/4 c fat-free milk
Sugar substitute equal to 2 T sugar (Splenda)
2 tsp ground cinnamon
1 1/2 tsp vanilla
1/9 tsp salt
1/8 tsp ground nutmeg
Dash pepper (omitted)
8 slices whole wheat bread (Pepperidge Farm whole grain oatmeal)
1 T powdered sugar
1 cup frozen blueberries
In a shallow bowl, combine the first eight ingredients. Dip both sides of each slice of bread in egg mixture. In a large nonstick skillet coated with cooking spray, cook bread over medium-high heat for 2 minutes on each side or until golden brown. Sprinkle with powdered sugar. In a small microwave-safe bowl, heat the blueberries until warmed. Serve over French toast.
Nutrition Info: 2 slices French toast with 1/4 c blueberries equals 210 calories, 3 g fat (1 g sat), trace cholesterol, 503 mg sodium, 36 g carbs, 6 g fiber, 12 g protein
Mozzarella Pesto Sandwich
Sliced sourdough
Pesto sauce
Fresh mozzarella
mixed greens tossed in a vinegrette lightly
I add bacon sometimes too.
Make it like a grilled cheese so it all melts together.
Amy
Friday, June 17, 2011
Soft Molasses Cookies, Toasted Veggie Sammie
Hi everyone!
Tomorrow is my baby brother's high school graduation party so I'll be eating there. So I wanted to leave you with a cookie recipe that I'm planning to make this week. They are Soft Molasses Cookies. Also, we're calling this the summer of sandwiches in my house. My kids and I love sandwiches. So we decided that we are going to try new sandwiches for lunch all summer long. I'll be posting recipes and letting you know how they turn out. Some of them won't really have a recipe exactly but I'll post the general idea. This first one is a Toasted Veggie Sandwich. Now, my kids don't eat melted cheese so this one may be too tricky to make for them but I'm at least going for it. I plan to use up whatever veggies I have in my fridge. I'll probably saute them up first.
Soft Molasses Cookies
From the kitchen of: LaVonne Hegland, St. Michael, Minnesota
Yields: about 3 dozen
1/2 cup butter, softened
1/2 cup solid vegetable shortening (not margarine!)
1-1/2 cups sugar
1/2 cup molasses
2 eggs, lightly beaten
4 cups all-purpose flour
1/2 teaspoon salt
2-1/4 teaspoons baking soda
2-1/4 teaspoons ground ginger
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground cinnamon
Additional sugar
In a large mixing bowl, cream together butter, shortening, and sugar until light colored and fluffy. Beat in molasses and eggs; set aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2 inch balls. Dip tops in sugar; place 2-1/2 inches apart on greased cookie sheets. Bake at 350 degrees for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness (with a slice of raw apple).
Toasted Veggie Sammie
Toast the bread, melt cheese on it, fill with veggies (green pepper, onion, alfalfa sprouts, tomatos, olives, whatever you like) and guacamole!
Amy
Tomorrow is my baby brother's high school graduation party so I'll be eating there. So I wanted to leave you with a cookie recipe that I'm planning to make this week. They are Soft Molasses Cookies. Also, we're calling this the summer of sandwiches in my house. My kids and I love sandwiches. So we decided that we are going to try new sandwiches for lunch all summer long. I'll be posting recipes and letting you know how they turn out. Some of them won't really have a recipe exactly but I'll post the general idea. This first one is a Toasted Veggie Sandwich. Now, my kids don't eat melted cheese so this one may be too tricky to make for them but I'm at least going for it. I plan to use up whatever veggies I have in my fridge. I'll probably saute them up first.
Soft Molasses Cookies
From the kitchen of: LaVonne Hegland, St. Michael, Minnesota
Yields: about 3 dozen
1/2 cup butter, softened
1/2 cup solid vegetable shortening (not margarine!)
1-1/2 cups sugar
1/2 cup molasses
2 eggs, lightly beaten
4 cups all-purpose flour
1/2 teaspoon salt
2-1/4 teaspoons baking soda
2-1/4 teaspoons ground ginger
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground cinnamon
Additional sugar
In a large mixing bowl, cream together butter, shortening, and sugar until light colored and fluffy. Beat in molasses and eggs; set aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2 inch balls. Dip tops in sugar; place 2-1/2 inches apart on greased cookie sheets. Bake at 350 degrees for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness (with a slice of raw apple).
Toasted Veggie Sammie
Toast the bread, melt cheese on it, fill with veggies (green pepper, onion, alfalfa sprouts, tomatos, olives, whatever you like) and guacamole!
Amy
Thursday, June 16, 2011
Farm Stand Potato Salad
Hi everyone!
Tomorrow we are going to a BBQ and I am bringing Farm Stand Potato Salad. This is a pretty traditional potato salad with a few little changes. I'm hoping it's good! I'm sure my oldest son will love it!
Farm Stand Potato Salad
SuperSarah
Dressing:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon country-style Dijon mustard
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon celery seeds
Salad:
1 3/4 pounds fingerling potatoes
1 cup sugar snap peas, trimmed
1 cup broccoli florets
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced yellow bell pepper
1/4 cup chopped green onions
Combine first 6 ingredients with a whisk.
To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.
Amy
Tomorrow we are going to a BBQ and I am bringing Farm Stand Potato Salad. This is a pretty traditional potato salad with a few little changes. I'm hoping it's good! I'm sure my oldest son will love it!
Farm Stand Potato Salad
SuperSarah
Dressing:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon country-style Dijon mustard
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon celery seeds
Salad:
1 3/4 pounds fingerling potatoes
1 cup sugar snap peas, trimmed
1 cup broccoli florets
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced yellow bell pepper
1/4 cup chopped green onions
Combine first 6 ingredients with a whisk.
To prepare salad, place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Remove potatoes from pan with a slotted spoon. Add peas and broccoli florets to pan. Cook 1 minute; drain. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, peas, broccoli, bell peppers, and green onions in a large bowl. Add dressing; toss well.
Amy
Wednesday, June 15, 2011
Mediterranean Deli Salad
Hi everyone!
Here is a recipe for a Mediterranean Deli Salad. I think this would be a great side dish to dinner or a lunch salad.
Mediterranean Deli Salad
Amy - amylz
Serves 4
1 cucumber, peeled
1 green pepper, coarsely chopped
l tomato, sliced into wedges
½ red onion, thinly sliced
1 heart of iceberg lettuce, chopped
1/2 cup kalamata olives
¼ cup chopped flatleaf parsley
½-3/4 cup Litehouse® Red Wine Olive Oil Dressing (Substitute: Litehouse® Greek Vinaigrette; Balsamic Vinaigrette or Litehouse® Creamy Feta Dressing)
1/2 cup Feta cheese
Quarter the cucumber lengthwise. Slice each quarter into ½ inch pieces. Toss the cucumber, pepper, tomato, onion, olives, lettuce and parsley together. Toss with Litehouse® dressing; top with feta cheese and serve.
Nutrition*: Calories 126, Total fat 6.5g, Carbohydrates 15g, Protein 6g, Fiber 4g, 46% Calories from fat The nutrition calculations do not include your dressing choice.
Amy
Here is a recipe for a Mediterranean Deli Salad. I think this would be a great side dish to dinner or a lunch salad.
Mediterranean Deli Salad
Amy - amylz
Serves 4
1 cucumber, peeled
1 green pepper, coarsely chopped
l tomato, sliced into wedges
½ red onion, thinly sliced
1 heart of iceberg lettuce, chopped
1/2 cup kalamata olives
¼ cup chopped flatleaf parsley
½-3/4 cup Litehouse® Red Wine Olive Oil Dressing (Substitute: Litehouse® Greek Vinaigrette; Balsamic Vinaigrette or Litehouse® Creamy Feta Dressing)
1/2 cup Feta cheese
Quarter the cucumber lengthwise. Slice each quarter into ½ inch pieces. Toss the cucumber, pepper, tomato, onion, olives, lettuce and parsley together. Toss with Litehouse® dressing; top with feta cheese and serve.
Nutrition*: Calories 126, Total fat 6.5g, Carbohydrates 15g, Protein 6g, Fiber 4g, 46% Calories from fat The nutrition calculations do not include your dressing choice.
Amy
Tuesday, June 14, 2011
Gold Medal Sizzling Fajitas
Hi everyone!
Tomorrow we are having Gold Medal Sizzling Fajitas for dinner. You can do these with chicken, beef or shrimp. I might to a mixture of chicken and beef. My family loves fajitas so hopefully these are good. We'll also be having french fries.
Gold Medal Sizzling Fajitas
Rachel, keenerrk via Paula Deen
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak. Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
Amy
Tomorrow we are having Gold Medal Sizzling Fajitas for dinner. You can do these with chicken, beef or shrimp. I might to a mixture of chicken and beef. My family loves fajitas so hopefully these are good. We'll also be having french fries.
Gold Medal Sizzling Fajitas
Rachel, keenerrk via Paula Deen
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak. Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
Amy
Monday, June 13, 2011
Grilled Boneless Pork Chops
Hi everyone!
Tomorrow is my baby brother's 18th birthday so we'll be out celebrating with him. I wanted to give you a recipe for Grilled Boneless Pork Chops. This looks easy and good! I love the idea of turning these into kebobs!
Grilled Boneless Pork Chops
Katie (Katiedid)
2 lb boneless pork chops
1/4 c soy sauce
2 T chili sauce
2 T honey
1 T vegetable or olive oil
1 T green onion
1 T curry powder
Combine all ingredients except meat in a medium bowl. Add meat to marinade; stir. Cover and refrigerate 3 hours or more, stirring occasionally. Grill about 20 minutes over medium coals, basting meat frequently with reserved marinade.
Note: Pork can also be cut into cubes and skewered with vegetables to make kabobs.
Katie's Notes: I used bone-in pork chops.
Amy
Tomorrow is my baby brother's 18th birthday so we'll be out celebrating with him. I wanted to give you a recipe for Grilled Boneless Pork Chops. This looks easy and good! I love the idea of turning these into kebobs!
Grilled Boneless Pork Chops
Katie (Katiedid)
2 lb boneless pork chops
1/4 c soy sauce
2 T chili sauce
2 T honey
1 T vegetable or olive oil
1 T green onion
1 T curry powder
Combine all ingredients except meat in a medium bowl. Add meat to marinade; stir. Cover and refrigerate 3 hours or more, stirring occasionally. Grill about 20 minutes over medium coals, basting meat frequently with reserved marinade.
Note: Pork can also be cut into cubes and skewered with vegetables to make kabobs.
Katie's Notes: I used bone-in pork chops.
Amy
Sunday, June 12, 2011
Ginger Pork Wraps
Hi everyone!
Tomorrow we are having Ginger Pork Wraps for dinner. I love coleslaw and vinegar and I think this is going to be very tasty. If you're not familiar with Hoisin, you get it on the chinese aisle in the supermarket. We'll also be having raw carrots.
Ginger Pork Wraps (5 PTS)
OP???
3 tbs. grated gingerroot
3 tbs. honey
2 1/2 pounds boneless pork loin roast -- trimmed of fat
1/4 cup hoisin sauce
3 cups purchased coleslaw blend
2 tbs. rice vinegar
12 whole fat-free flour tortilla -- (8-10") heated
In 3 1/2 to 4 qt. slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture. Cover; cook on low setting for 6-8 hrs. Remove roast from slow cooker. With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce. In med. bowl, combine coleslaw blend and vinegar; toss to mix well. To serve, spread about 1/3 cup pork mixture down center of each warm tortilla. Top each with 1/4 cup coleslaw mixture. Roll up each tightly. 12 sandwiches Per Serving: 242 Calories; 10g Fat; 16g Protein; 22g Carbohydrate; 6g Dietary
Fiber; 49mg Cholesterol; 291mg Sodium.
Amy
Tomorrow we are having Ginger Pork Wraps for dinner. I love coleslaw and vinegar and I think this is going to be very tasty. If you're not familiar with Hoisin, you get it on the chinese aisle in the supermarket. We'll also be having raw carrots.
Ginger Pork Wraps (5 PTS)
OP???
3 tbs. grated gingerroot
3 tbs. honey
2 1/2 pounds boneless pork loin roast -- trimmed of fat
1/4 cup hoisin sauce
3 cups purchased coleslaw blend
2 tbs. rice vinegar
12 whole fat-free flour tortilla -- (8-10") heated
In 3 1/2 to 4 qt. slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture. Cover; cook on low setting for 6-8 hrs. Remove roast from slow cooker. With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce. In med. bowl, combine coleslaw blend and vinegar; toss to mix well. To serve, spread about 1/3 cup pork mixture down center of each warm tortilla. Top each with 1/4 cup coleslaw mixture. Roll up each tightly. 12 sandwiches Per Serving: 242 Calories; 10g Fat; 16g Protein; 22g Carbohydrate; 6g Dietary
Fiber; 49mg Cholesterol; 291mg Sodium.
Amy
Saturday, June 11, 2011
Five Spice Beef and Pepper Stir-Fry
Hi everyone!
Tomorrow we are havingFive Spice Beef and Pepper Stir Fry for dinner. I love stir fry. I have some Five Spice (you get it with the other spices at the super market) and I'm always looking for ways to use it. The nice thing about stir fry with rice is it's complete meal all on its own!
Five Spice Beef and Pepper Stir-Fry
Amy - amylz
Recipe courtesy Rachael Ray
Jasmine rice or short grain white rice,
1 to 1½ cups, prepared to package directions
2 cups beef broth or stock, paper container or canned
2 tablespoons wok or clear oil, 1 turn of the pan
1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
2 green bell peppers, seeded and diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons dark soy sauce
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder
Cracked black pepper
3 scallions, thinly sliced on an angle
1/2 cup smoked whole almonds
Boil water for rice and prepare to package directions. Place beef broth in a small pot over low heat to warm the liquid. Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.
Amy
Tomorrow we are havingFive Spice Beef and Pepper Stir Fry for dinner. I love stir fry. I have some Five Spice (you get it with the other spices at the super market) and I'm always looking for ways to use it. The nice thing about stir fry with rice is it's complete meal all on its own!
Five Spice Beef and Pepper Stir-Fry
Amy - amylz
Recipe courtesy Rachael Ray
Jasmine rice or short grain white rice,
1 to 1½ cups, prepared to package directions
2 cups beef broth or stock, paper container or canned
2 tablespoons wok or clear oil, 1 turn of the pan
1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
2 green bell peppers, seeded and diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons dark soy sauce
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder
Cracked black pepper
3 scallions, thinly sliced on an angle
1/2 cup smoked whole almonds
Boil water for rice and prepare to package directions. Place beef broth in a small pot over low heat to warm the liquid. Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.
Amy
Friday, June 10, 2011
Peachy Pork Chops
Hi everyone!
Here is a recipe for Peachy Pork Chops.
Peachy Pork Chops
MyHeaven&EarthAngels (aka Sarah Jean)
4 pork chops
2 cans of sliced peaches or fresh or frozen-(thawed)
3 Tablespoons brown sugar
Pinch of allspice
Pinch of cinnamon
1 Tablespoon butter
Olive oil as needed
Heat skillet with butter and drizzle of olive oil. Drain peaches, place in hot skillet along with cinnamon and 2 tablespoons of brown sugar. Cook peaches for about 5 minutes or so, until slightly caramelized. Remove peaches from pan, put in a bowl and set aside. Drizzle pork chops with olive oil and sprinkle with the allspice and 1 tablespoon of brown sugar. Place pork chops in skillet and cook until done. Return peaches to skillet and toss with pork chops. Serve hot!
I usually serve this with steamed white or brown rice, I always add some of the juices I drained from the peaches to the rice. Adds a nice flavor to it.
Try any other fruit you would like too. I have made these with apples, pineapple, pears, and fruit cocktail. Adjust the sugar and spices as needed or substitute as needed depending on what fruit you use… if you decide to use a different fruit and aren’t sure what spices to add with it… feel free to ask. I have made them all.
Amy
Here is a recipe for Peachy Pork Chops.
Peachy Pork Chops
MyHeaven&EarthAngels (aka Sarah Jean)
4 pork chops
2 cans of sliced peaches or fresh or frozen-(thawed)
3 Tablespoons brown sugar
Pinch of allspice
Pinch of cinnamon
1 Tablespoon butter
Olive oil as needed
Heat skillet with butter and drizzle of olive oil. Drain peaches, place in hot skillet along with cinnamon and 2 tablespoons of brown sugar. Cook peaches for about 5 minutes or so, until slightly caramelized. Remove peaches from pan, put in a bowl and set aside. Drizzle pork chops with olive oil and sprinkle with the allspice and 1 tablespoon of brown sugar. Place pork chops in skillet and cook until done. Return peaches to skillet and toss with pork chops. Serve hot!
I usually serve this with steamed white or brown rice, I always add some of the juices I drained from the peaches to the rice. Adds a nice flavor to it.
Try any other fruit you would like too. I have made these with apples, pineapple, pears, and fruit cocktail. Adjust the sugar and spices as needed or substitute as needed depending on what fruit you use… if you decide to use a different fruit and aren’t sure what spices to add with it… feel free to ask. I have made them all.
Amy
Thursday, June 9, 2011
Jerk Chicken
Hi everyone!
Here is a recipe for Jerk Chicken. I love jerk chicken but my non spicy food husband doesn't care for it so I never make it. This looks really simple and good for those of you that want to give it a try!
Jerk Chicken
Amy – amylz
Family Fun Magazine
3 tbsp. olive oil
2 scallions, sliced
2 fresh jalapeno peppers, halved, seeded and stemmed, or 1 pickled jalapeno pepper
3 cloves garlic
2 tbsp. allspice
2 tbsp. white vinegar
1 tbsp. black pepper
5 bay leaves
2 tsp. dried thyme
1 tsp. salt
1/4 to 1/2 tsp. crushed red pepper flakes
One 3-1/4 to 3-1/2 lb. chicken, in 8 pieces
Additional olive oil for oiling grill
Step 1 Put the oil, scallions, jalapenos, garlic, allspice, vinegar, black pepper, bay leaves, thyme, salt and hot red pepper flakes in a food processor. Process 3 to 4 minutes, scraping down the sides once or twice, until mixture is finely pureed.
Step 2 Put chicken pieces in a large non-aluminum bowl or baking dish and pour spice mixture on top. Rub spice mixture evenly onto chicken surface and under the skin. Cover and marinate while you heat the broiler or grill.
Step 3 Heat barbecue grill and brush grill rack with olive oil. Arrange chicken pieces skin-side down on grill. Cover grill with hood, or loosely cover chicken with heavy-duty foil. Grill about 15 minutes, checking often, until first side is crisp and lightly browned.
Step 4 Turn chicken and grill 10 to 15 minutes longer, checking often, until skin is browned and crisp and meat is no longer pink in the center. (Chicken may also be cooked under a hot broiler.) Makes 6 servings.
Amy
Here is a recipe for Jerk Chicken. I love jerk chicken but my non spicy food husband doesn't care for it so I never make it. This looks really simple and good for those of you that want to give it a try!
Jerk Chicken
Amy – amylz
Family Fun Magazine
3 tbsp. olive oil
2 scallions, sliced
2 fresh jalapeno peppers, halved, seeded and stemmed, or 1 pickled jalapeno pepper
3 cloves garlic
2 tbsp. allspice
2 tbsp. white vinegar
1 tbsp. black pepper
5 bay leaves
2 tsp. dried thyme
1 tsp. salt
1/4 to 1/2 tsp. crushed red pepper flakes
One 3-1/4 to 3-1/2 lb. chicken, in 8 pieces
Additional olive oil for oiling grill
Step 1 Put the oil, scallions, jalapenos, garlic, allspice, vinegar, black pepper, bay leaves, thyme, salt and hot red pepper flakes in a food processor. Process 3 to 4 minutes, scraping down the sides once or twice, until mixture is finely pureed.
Step 2 Put chicken pieces in a large non-aluminum bowl or baking dish and pour spice mixture on top. Rub spice mixture evenly onto chicken surface and under the skin. Cover and marinate while you heat the broiler or grill.
Step 3 Heat barbecue grill and brush grill rack with olive oil. Arrange chicken pieces skin-side down on grill. Cover grill with hood, or loosely cover chicken with heavy-duty foil. Grill about 15 minutes, checking often, until first side is crisp and lightly browned.
Step 4 Turn chicken and grill 10 to 15 minutes longer, checking often, until skin is browned and crisp and meat is no longer pink in the center. (Chicken may also be cooked under a hot broiler.) Makes 6 servings.
Amy
Wednesday, June 8, 2011
Dan's Pork Chop Casserole
Hi everyone!
Tomorrow we are having Pork Chop Casserole for dinner. You just layer everything and make in the oven. We'll be having some sauteed zucchini with this.
Dan's Pork Chop Casserole
Amy – amylz
Family Fun Magazine
4 to 6 boneless pork chops
2 to 3 potatoes
1 large onion
Black pepper
Parsley
Oregano
Garlic powder
Step 1 Lightly brown pork chops in skillet, Remove and put aside.
Step 2 Peel potatoes and slice into about 8 pieces. Cut onion into slices the same size as potatoes. Place potato slices in a well-greased casserole pan.
Step 3 Place the pork chops on the potatoes and then add a layer of onion slices. Sprinkle with parsley, oregano, black pepper and garlic powder.
Step 4 Cover the dish with aluminum foil, poking holes in foil with a fork. Bake at 350 degrees for 1 hour or until potatoes are cooked.
Amy
Tomorrow we are having Pork Chop Casserole for dinner. You just layer everything and make in the oven. We'll be having some sauteed zucchini with this.
Dan's Pork Chop Casserole
Amy – amylz
Family Fun Magazine
4 to 6 boneless pork chops
2 to 3 potatoes
1 large onion
Black pepper
Parsley
Oregano
Garlic powder
Step 1 Lightly brown pork chops in skillet, Remove and put aside.
Step 2 Peel potatoes and slice into about 8 pieces. Cut onion into slices the same size as potatoes. Place potato slices in a well-greased casserole pan.
Step 3 Place the pork chops on the potatoes and then add a layer of onion slices. Sprinkle with parsley, oregano, black pepper and garlic powder.
Step 4 Cover the dish with aluminum foil, poking holes in foil with a fork. Bake at 350 degrees for 1 hour or until potatoes are cooked.
Amy
Tuesday, June 7, 2011
Cheesy Volcano Meatballs
Hi everyone!
Here is a recipe for Cheesy Volcano Meatballs. I thought some of you cheese eating families might like these!
Cheesy Volcano Meatballs
Amy – amylz
Kraft Foods Makes: 4 servings,
1 lb. lean ground beef
6 RITZ Crackers, finely crushed
1/4 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup spaghetti sauce, divided
12 KRAFT Cheddar Cheese Cubes
4 hot dog buns, partially split
PREHEAT oven to 400ºF. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in medium bowl. Shape into twelve meatballs, using about 2 Tbsp. meat mixture for each. PLACE, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball. BAKE 14 min. or until meatballs are cooked through (160ºF). Meanwhile, microwave remaining 1/2 cup spaghetti sauce in small microwaveable bowl on HIGH 30 sec. or until heated through (adult assisted). SPOON sauce evenly into buns. Fill each with three meatballs.
Amy
Here is a recipe for Cheesy Volcano Meatballs. I thought some of you cheese eating families might like these!
Cheesy Volcano Meatballs
Amy – amylz
Kraft Foods Makes: 4 servings,
1 lb. lean ground beef
6 RITZ Crackers, finely crushed
1/4 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup spaghetti sauce, divided
12 KRAFT Cheddar Cheese Cubes
4 hot dog buns, partially split
PREHEAT oven to 400ºF. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in medium bowl. Shape into twelve meatballs, using about 2 Tbsp. meat mixture for each. PLACE, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball. BAKE 14 min. or until meatballs are cooked through (160ºF). Meanwhile, microwave remaining 1/2 cup spaghetti sauce in small microwaveable bowl on HIGH 30 sec. or until heated through (adult assisted). SPOON sauce evenly into buns. Fill each with three meatballs.
Amy
Monday, June 6, 2011
Garlic Studded Roast Beef, Green Bean Casserole
Hi everyone!
Tomorrow we are having Garlic Studded Roast Beef. On the side I'm making a green bean casserole and some yucca. If you haven't had it, it's just a root vegetable. I like to thinly slice it and bake it, almost like chips.
Garlic Studded Roast Beef
Amy - amylz
Makes 12 servings.
1 eye round roast (about 3 pounds)
1 tablespoon olive oil
1 tablespoon Sliced Garlic
1 1/2 teaspoons Italian Seasoning
1 teaspoon salt
1/2 teaspoon Coarse Ground Black Pepper
1. Preheat oven to 325°F. Place roast on rack in foil-lined roasting pan. Brush lightly with oil.
2. Make slits on surface of roast; insert garlic slices in slits.
3. Mix Italian seasoning, salt and pepper in small bowl. Rub evenly over entire roast.
4. Roast 1 1/2 hours or until desired doneness. Cover loosely with foil. Let stand 10 to 15 minutes before slicing.
Green Bean Casserole
Amy – amylz
Family Fun Magazine
1 can cream of mushroom soup
3/4 cup milk
2 cans French-cut green beans, drained
1 can fried onions
Salt and pepper to taste
Step 1 In a casserole dish, mix all ingredients except 1/2 can of fried onions. Bake in a 350-degree oven for 30 minutes. Remove from oven and stir. Sprinkle remaining onions on top, and bake 5 minutes more or until onions are golden.
Amy
Tomorrow we are having Garlic Studded Roast Beef. On the side I'm making a green bean casserole and some yucca. If you haven't had it, it's just a root vegetable. I like to thinly slice it and bake it, almost like chips.
Garlic Studded Roast Beef
Amy - amylz
Makes 12 servings.
1 eye round roast (about 3 pounds)
1 tablespoon olive oil
1 tablespoon Sliced Garlic
1 1/2 teaspoons Italian Seasoning
1 teaspoon salt
1/2 teaspoon Coarse Ground Black Pepper
1. Preheat oven to 325°F. Place roast on rack in foil-lined roasting pan. Brush lightly with oil.
2. Make slits on surface of roast; insert garlic slices in slits.
3. Mix Italian seasoning, salt and pepper in small bowl. Rub evenly over entire roast.
4. Roast 1 1/2 hours or until desired doneness. Cover loosely with foil. Let stand 10 to 15 minutes before slicing.
Green Bean Casserole
Amy – amylz
Family Fun Magazine
1 can cream of mushroom soup
3/4 cup milk
2 cans French-cut green beans, drained
1 can fried onions
Salt and pepper to taste
Step 1 In a casserole dish, mix all ingredients except 1/2 can of fried onions. Bake in a 350-degree oven for 30 minutes. Remove from oven and stir. Sprinkle remaining onions on top, and bake 5 minutes more or until onions are golden.
Amy
Sunday, June 5, 2011
Herb-and-Veggie Meatloaf, Garlic Fries
Hi everyone!
Tomorrow we are having Herb and Veggie Meatloaf. For all of you looking for ways to get more veggies in your kids (husbands) this might be a good recipe to try. I'll also be making Garlic Fries and green beans.
Herb-and-Veggie Meatloaf
Amy - amylz
Southern Living 8 Servings
1 medium onion, chopped
1 teaspoon minced garlic
2 teaspoons canola or vegetable oil
1 cup shredded carrots
1 cup roasted garlic-and-herb pasta sauce, divided
1 1/2 pounds extra-lean ground beef
8 ounces 50%-less-fat fresh pork sausage
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup uncooked regular oats
2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1 teaspoon pepper
1 large egg, lightly beaten
Vegetable cooking spray
Additional roasted garlic-and-herb pasta sauce (optional)
Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly. Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray. Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.
Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.
Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.
Garlic Fries
Amy - amylz
Cooking Light
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400°. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately. Yield: 6 servings
Amy
Tomorrow we are having Herb and Veggie Meatloaf. For all of you looking for ways to get more veggies in your kids (husbands) this might be a good recipe to try. I'll also be making Garlic Fries and green beans.
Herb-and-Veggie Meatloaf
Amy - amylz
Southern Living 8 Servings
1 medium onion, chopped
1 teaspoon minced garlic
2 teaspoons canola or vegetable oil
1 cup shredded carrots
1 cup roasted garlic-and-herb pasta sauce, divided
1 1/2 pounds extra-lean ground beef
8 ounces 50%-less-fat fresh pork sausage
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup uncooked regular oats
2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1 teaspoon pepper
1 large egg, lightly beaten
Vegetable cooking spray
Additional roasted garlic-and-herb pasta sauce (optional)
Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly. Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray. Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.
Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.
Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.
Garlic Fries
Amy - amylz
Cooking Light
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400°. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately. Yield: 6 servings
Amy
Saturday, June 4, 2011
Full-Flavored Beef Stew
Hi everyone!
Tomorrow we are having Full Flavored Beef Stew for dinner. I figured I would go with one more winter type meal before we head into full summer cooking. This is done in the crockpot! You could buy stew meat if you don't want to cut up a roast. Also, some of you might be thinking tapioca seems weird. Trust me, it's not. It's a thickening agent and is great in stew. Just make sure you get the instant. We'll also be having cucumber slices.
Full-Flavored Beef Stew
Cyndy (MyPB&Jelly) Fix-It and Forget-It
2 lb beef roast, cubed
2 cups sliced carrots
2 cups diced potatoes
1 medium onion, sliced
1 1/2 cups peas
2 tsp quick cooking tapioca
1 Tbsp salt
1/2 tsp pepper
8 oz can tomato sauce
1 cup water
1 Tbsp brown sugar
Combine beef and vegetables in slow cooker. Sprinkle with tapioca, salt and pepper. Combine tomato sauce and water (or broth). Pour over ingredients in slow cooker. Sprinkle with brown sugar. Cover and cook on low 8 hours. Variation: add peas 1 hour before cooking time ends to keep flavor.
Amy
Tomorrow we are having Full Flavored Beef Stew for dinner. I figured I would go with one more winter type meal before we head into full summer cooking. This is done in the crockpot! You could buy stew meat if you don't want to cut up a roast. Also, some of you might be thinking tapioca seems weird. Trust me, it's not. It's a thickening agent and is great in stew. Just make sure you get the instant. We'll also be having cucumber slices.
Full-Flavored Beef Stew
Cyndy (MyPB&Jelly) Fix-It and Forget-It
2 lb beef roast, cubed
2 cups sliced carrots
2 cups diced potatoes
1 medium onion, sliced
1 1/2 cups peas
2 tsp quick cooking tapioca
1 Tbsp salt
1/2 tsp pepper
8 oz can tomato sauce
1 cup water
1 Tbsp brown sugar
Combine beef and vegetables in slow cooker. Sprinkle with tapioca, salt and pepper. Combine tomato sauce and water (or broth). Pour over ingredients in slow cooker. Sprinkle with brown sugar. Cover and cook on low 8 hours. Variation: add peas 1 hour before cooking time ends to keep flavor.
Amy
Friday, June 3, 2011
Amazing Ribs
Hi everyone!
Tomorrow we are having Amazing Ribs! This does take a while so be prepared for that. If they truly are amazing, it will all be worth it! You boil them, grill them, then put them in the crockpot. I'll let you know how it goes. We'll also be having Corn on the Cob and watermelon.
Amazing Ribs
Amy – amylz
All Recipes Yields: 12 servings
6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature
1. Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
2. Meanwhile, preheat an outdoor grill for high heat.
3. Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for 5 to 10 minutes on each side to get a nice grilled look to them.
4. Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.
Amy
Tomorrow we are having Amazing Ribs! This does take a while so be prepared for that. If they truly are amazing, it will all be worth it! You boil them, grill them, then put them in the crockpot. I'll let you know how it goes. We'll also be having Corn on the Cob and watermelon.
Amazing Ribs
Amy – amylz
All Recipes Yields: 12 servings
6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature
1. Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
2. Meanwhile, preheat an outdoor grill for high heat.
3. Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for 5 to 10 minutes on each side to get a nice grilled look to them.
4. Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.
Amy
Thursday, June 2, 2011
Dinner-Size Texas Chili Cheese Fries
Hi everyone!
Here is a recipe for Texas Chili Cheese Fries. I saw Rachael Ray make these and she served them as the dinner entree. Super cool! I bet kids would love these (just not my kids).
Dinner-Size Texas Chili Cheese Fries
Amy – amylz
Recipe from Rachael Ray
4 very large Idaho potatoes, cut lengthwise into 6 wedges
2 tablespoons grill seasoning
2 tablespoons plus 1/4 cup extra-virgin olive oil (EVOO), plus additional, divided
2 to 2 1/2 pounds lean ground sirloin, turkey or chicken
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and chopped
2 tablespoons (about 2 palmfuls) chili powder
2 teaspoons (half a palmful) ground cumin
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 bottle dark beer, such as Negro Modelo, or 1 1/2 cups beef or chicken stock
3 tablespoons butter
3 tablespoons flour
3 tablespoons yellow mustard
1 cup milk
1 cup chicken stock
1 1/2 to 2 cups shredded sharp cheddar cheese
Yields: 4 servings
Preheat oven to 450ºF. Place the potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes. Turn them once halfway through cooking time. While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon. Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and cumin to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper. Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes. While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook it for about a minute. Stir the mustard into the butter-flour mixture, then whisk in the milk and stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted. Season the cheese sauce with salt and freshly ground black pepper and reserve. To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside.
Amy
Here is a recipe for Texas Chili Cheese Fries. I saw Rachael Ray make these and she served them as the dinner entree. Super cool! I bet kids would love these (just not my kids).
Dinner-Size Texas Chili Cheese Fries
Amy – amylz
Recipe from Rachael Ray
4 very large Idaho potatoes, cut lengthwise into 6 wedges
2 tablespoons grill seasoning
2 tablespoons plus 1/4 cup extra-virgin olive oil (EVOO), plus additional, divided
2 to 2 1/2 pounds lean ground sirloin, turkey or chicken
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and chopped
2 tablespoons (about 2 palmfuls) chili powder
2 teaspoons (half a palmful) ground cumin
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 bottle dark beer, such as Negro Modelo, or 1 1/2 cups beef or chicken stock
3 tablespoons butter
3 tablespoons flour
3 tablespoons yellow mustard
1 cup milk
1 cup chicken stock
1 1/2 to 2 cups shredded sharp cheddar cheese
Yields: 4 servings
Preheat oven to 450ºF. Place the potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes. Turn them once halfway through cooking time. While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon. Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and cumin to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper. Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes. While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook it for about a minute. Stir the mustard into the butter-flour mixture, then whisk in the milk and stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted. Season the cheese sauce with salt and freshly ground black pepper and reserve. To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside.
Amy
Wednesday, June 1, 2011
Easy Creamy Peppercorn Chicken, Green Beans with Caramelized Onions
Hi everyone!
Tomorrow we are having Easy Creamy Peppercorn Chicken for dinner. My husband doesn't love onion with meat so I'll probably leave off the onions. So, I'm going to make Green Beans with Caramelized Onions on the side so we still get onions in there. We'll also be having brown rice.
Easy Creamy Peppercorn Chicken
Amy – amylz
All Recipes Yields: 6 servings
6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water
1. Preheat oven to 400 degrees F (205 degrees C).
2. Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
3. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
Green Beans with Caramelized Onions
Amy – amylz
All Recipes Yields: 8 servings
1 tablespoon olive oil
1 tablespoon white sugar
1 (16 ounce) package frozen pearl onions
1 (16 ounce) package frozen cut green beans, thawed
1 tablespoon fresh dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. Heat the oil and sugar in a large skillet over medium-high heat. Add the onions; cook and stir until tender and golden brown, about 10 minutes.
2. Mix the green beans with the onions, and cook for about 3 minutes. Remove from heat and season with dill, salt and pepper.
Amy
Tomorrow we are having Easy Creamy Peppercorn Chicken for dinner. My husband doesn't love onion with meat so I'll probably leave off the onions. So, I'm going to make Green Beans with Caramelized Onions on the side so we still get onions in there. We'll also be having brown rice.
Easy Creamy Peppercorn Chicken
Amy – amylz
All Recipes Yields: 6 servings
6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water
1. Preheat oven to 400 degrees F (205 degrees C).
2. Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
3. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
Green Beans with Caramelized Onions
Amy – amylz
All Recipes Yields: 8 servings
1 tablespoon olive oil
1 tablespoon white sugar
1 (16 ounce) package frozen pearl onions
1 (16 ounce) package frozen cut green beans, thawed
1 tablespoon fresh dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. Heat the oil and sugar in a large skillet over medium-high heat. Add the onions; cook and stir until tender and golden brown, about 10 minutes.
2. Mix the green beans with the onions, and cook for about 3 minutes. Remove from heat and season with dill, salt and pepper.
Amy
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