Hi everyone!
Tomorrow we are having Chicken Fried Steak, Carrot Casserole, Salad and Biscuits. I meant to make this dinner for my mom's birthday back in May but we ended up doing something totally different last minute and I'm finally getting to it.
Chicken-Fried Steak 2
Dottie (hokiesmom) via Southern Living
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4-ounce) cube steaks
38 saltine crackers (1 sleeve), crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil
Garnish: chopped fresh parsley
Sprinkle salt and pepper evenly over steaks. Set aside. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired. Yield: 4 servings
Carrot Casserole
Amy – amylz
Family Fun Magazine
1 cup onion, chopped
1/4 cup butter, melted
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
4 cups carrots, cooked and drained
6 slices American cheese
1 cup buttered bread crumbs
Step 1 In a pan, sauté onion in melted butter. Stir in flour, salt and pepper. Gradually add milk, stirring constantly.
Step 2 Arrange a layer of carrots in a 2-quart casserole dish. Layer cheese over carrots. Pour sauce over carrots and cheese. Top with bread crumbs.
Step 3 Bake at 350 degrees in uncovered casserole dish for 25 minutes or until golden brown. This is a good dish to make ahead and refrigerate.
Amy
Sunday, July 31, 2011
Saturday, July 30, 2011
Onion Lovers' Burger, Pasta Salad
Hi everyone!
Tomorrow we are having Onion Lovers' Burgers for dinner. Alongside we'll have the Pasta Salad and then some raw veggies (probably carrots and celery).
Onion Lovers' Burger
Amy - amylz
Makes 4 servings.
1 pound ground beef
2 tablespoons Onions, Chopped
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
1/4 teaspoon Black Pepper, Ground
4 hamburger rolls
Lettuce, tomato and condiments (optional)
1. Mix ground beef, onion and seasonings in medium bowl until well blended. Shape into 4 patties.
2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Toast rolls on the grill, open-side down, about 30 seconds.
3. Serve burgers on toasted rolls. Garnish with desired toppings and condiments.
Pasta Salad
Cindy~mommy_of_love1
1 box cooked pasta ( use your favorite)
4 green onions, finely sliced
1 green or red pepper, diced
3 stalks celery, diced
2 carrots, shredded
2 cups mayonaise , more if too dry
salt and pepper to taste
1 tsp Lawry's season salt
1/2 tsp paprika
2 Tbs dry parsley
Cook pastain a large pot of salted water. Once cooked, rinse under cold water, to stop the cooking process. Drain well and let cool completely in fridge ( it should be kinda dry). Throw everything into a huge bowl and mix together. Refrigerate at least 2 hrs before serving, so all the flavors can meld. Taste again, to make sure seasoning is ok.
Amy
Tomorrow we are having Onion Lovers' Burgers for dinner. Alongside we'll have the Pasta Salad and then some raw veggies (probably carrots and celery).
Onion Lovers' Burger
Amy - amylz
Makes 4 servings.
1 pound ground beef
2 tablespoons Onions, Chopped
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
1/4 teaspoon Black Pepper, Ground
4 hamburger rolls
Lettuce, tomato and condiments (optional)
1. Mix ground beef, onion and seasonings in medium bowl until well blended. Shape into 4 patties.
2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Toast rolls on the grill, open-side down, about 30 seconds.
3. Serve burgers on toasted rolls. Garnish with desired toppings and condiments.
Pasta Salad
Cindy~mommy_of_love1
1 box cooked pasta ( use your favorite)
4 green onions, finely sliced
1 green or red pepper, diced
3 stalks celery, diced
2 carrots, shredded
2 cups mayonaise , more if too dry
salt and pepper to taste
1 tsp Lawry's season salt
1/2 tsp paprika
2 Tbs dry parsley
Cook pastain a large pot of salted water. Once cooked, rinse under cold water, to stop the cooking process. Drain well and let cool completely in fridge ( it should be kinda dry). Throw everything into a huge bowl and mix together. Refrigerate at least 2 hrs before serving, so all the flavors can meld. Taste again, to make sure seasoning is ok.
Amy
Friday, July 29, 2011
Mexican Wrap, Egg Salad Sandwich with Avocado, Grilled Cheese with Onion Jam, Turkey Tea Sandwiches, Mom's Easy Deli Sub
Hi everyone!
Here are the sandwiches for the week. Make sure you check back and read the comment section later this week to see how we liked everything!
Mexican Wrap
Amy – amylz
Mix leftover cooked beans, shredded cheddar or Monterey Jack, chopped jalapeno chiles, chopped fresh tomatoes, salsa, sour cream, and chopped fresh cilantro in a wrap.
Egg Salad Sandwich with Avocado and Watercress
Amy - amylz
Tyler Florence 4 servings.
6 eggs
1/4 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 avocado, halved, peeled, seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed
Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
Grilled Cheese with Onion Jam, Taleggio, and Escarole
Amy – amylz
Gourmet | February 2008
4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 ounces chilled Taleggio or Italian Fontina, sliced
1/4 pound escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)
Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches. Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.
Turkey Tea Sandwiches
Amy - amylz
1999, The Barefoot Contessa Cookbook,
32 sandwiches; 8 to 10 servings.
Scallion cream cheese:
3/4 pound (12 ounces) cream cheese, room temperature
1/2 cup minced scallions (white and green parts)
Pinch kosher salt
Pinch freshly ground black pepper
Sandwiches:
1 loaf dense raisin-nut bread, unsliced
8 thin slices fresh or smoked turkey breast
Fresh basil leaves
For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.) Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
Mom's Easy Deli Sub
Amy – amylz
2 Tablespoon Mayonnaise
1 submarine roll, partially split
4 lettuce leaves
1 medium tomato, cut into 4 slices
2 slices Bologna
2 slices Cotto Salami
2 American Cheese Slices
Spread mayo onto cut sides of roll. Fill roll with lettuce leaves, tomato, bologna, salami, and cheese. Cut sandwich crosswise in half to serve.
Amy
Here are the sandwiches for the week. Make sure you check back and read the comment section later this week to see how we liked everything!
Mexican Wrap
Amy – amylz
Mix leftover cooked beans, shredded cheddar or Monterey Jack, chopped jalapeno chiles, chopped fresh tomatoes, salsa, sour cream, and chopped fresh cilantro in a wrap.
Egg Salad Sandwich with Avocado and Watercress
Amy - amylz
Tyler Florence 4 servings.
6 eggs
1/4 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 avocado, halved, peeled, seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed
Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
Grilled Cheese with Onion Jam, Taleggio, and Escarole
Amy – amylz
Gourmet | February 2008
4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 ounces chilled Taleggio or Italian Fontina, sliced
1/4 pound escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)
Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches. Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.
Turkey Tea Sandwiches
Amy - amylz
1999, The Barefoot Contessa Cookbook,
32 sandwiches; 8 to 10 servings.
Scallion cream cheese:
3/4 pound (12 ounces) cream cheese, room temperature
1/2 cup minced scallions (white and green parts)
Pinch kosher salt
Pinch freshly ground black pepper
Sandwiches:
1 loaf dense raisin-nut bread, unsliced
8 thin slices fresh or smoked turkey breast
Fresh basil leaves
For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.) Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
Mom's Easy Deli Sub
Amy – amylz
2 Tablespoon Mayonnaise
1 submarine roll, partially split
4 lettuce leaves
1 medium tomato, cut into 4 slices
2 slices Bologna
2 slices Cotto Salami
2 American Cheese Slices
Spread mayo onto cut sides of roll. Fill roll with lettuce leaves, tomato, bologna, salami, and cheese. Cut sandwich crosswise in half to serve.
Amy
Thursday, July 28, 2011
Breakfast Burritos for the Freezer, Quick Omelet, French Toast Casserole, Apple Waffles, Pumpkin Waffles with Maple Walnut Apples
Hi everyone!
Here are some breakfast recipes for the week. You have to check out the Breakfast Burriot recipe. This makes a big batch that are meant for the freezer. These are perfect for school days so you may want to make a bunch of these so you're ready for the fall! The omelet recipe is just for the egg part, it's up to you to add the cheese and any other ingredients you might like. Then there is a French Toast Casserole and a couple different waffle recipes.
Breakfast Burritos for the Freezer
Katie (Katiedid) from Recipezaar
1/2 lb bacon
12 ounces of jimmy dean reduced-fat sausage
1 (8 ounce) bag of frozen home fries or hashbrown or O'Brien potatoes
1 (4 ounce) can chopped green chilies, drained
3 dozen eggs (beaten well)
2 dozen 12-inch flour tortillas
2 cups of shredded cheese, any flavor
Salsa (optional)
Cook and drain the bacon and sausage. Crumble the bacon. Set aside. Leave a small amount of grease in the pan, and cook the potatoes. Be sure the potatoes are comepltely cooked, and properly browned--the texture is funny if you don't. Combine eggs and green chilies. Add the eggs and green chilies to the potatoes, and stir. When eggs are almost done, add the meats, and continue to cook, until eggs are no longer shiny. Add cheese, and remove from heat. Stir to combine. Spread out tortillas on counter. Spoon the sufficient amount of egg mixture on top of tortilla, top with salsa, and roll up, burrito style. Wrap each individually in waxed paper, then place as many as will fit in a ziploc bag (I usually get 6-8 in a bag) Freeze. To reheat, leave in waxed paper and set on plate. Microwave 3 minutes. Let sit one minute, then unwrap and eat.
Quick Omelet
Amy - amylz
1 tbs butter or oil
2 eggs
2 tbs water
Take a bowl and beat eggs with 1 tbs of water in it, blend well. Take a 10-inch omelet pan and heat butter in it, no need to melt the butter. Pour the egg mixture on the pan, the mixture will set immediately so with the help of a pancake turner push the cooked portion towards the center so that the omelet gets cooked entirely. When cooked, fill the omelet with any desired mixture and serve immediately. This is one of the easy breakfast ideas for kids.
French Toast Casserole
Posted by: Jen (hmschlin2)
1 pound loaf Italian Bread
8 ounces cream cheese
1/2 C brown sugar, divided
1/2 tsp. vanilla or almond extract
1/2 c. chopped pecans, optional
4 eggs
2 c. Milk
1 tsp. cinnamon
2 TBSP. butter, melted
Cut bread into cubes. Place half of bread cubes into greased 9x13 baking dish. *Microwave the cream cheese until melted, stirring midway. Stir 1/4 c. of the sugar and the extract into the melted cream cheese. Pour this mixture over the bread cubes (will not completely cover the bread)Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes. Freeze at this point or let sit in refrigerator overnight. Bake at 350 deg. F for 35 minutes. Serve with warm syrup or fruit toppings
Apple Waffles
Am y- amylz
1 tbs baking powder
2 tsp sugar
1 tbs vanilla
½ tsp cinnamon
½ tsp salt
1 cup milk
3 eggs
1 medium apple, peeled and shredded
½ cup melted butter
2 cups flour
Take a large mixing bowl and beat eggs into it until creamy. Add milk, vanilla and melted butter to the eggs and beat well, set aside. Take another bowl and sift baking powder, flour, sugar, salt and cinnamon into it. Now add the egg mixture to this mixture and blend well. Add in shredded apple and bake in the waffle iron or waffle maker according to the manufacturer's instructions. This is one of the easy breakfast ideas for a crowd.
Pumpkin Waffles with Maple Walnut Apples
Amy - amylz
From Food Network Kitchens
Waffles:
1 cup cake flour
1/4 cup wheat germ
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
3/4 cup milk
1/2 cup pumpkin puree
1/4 cup melted butter
1/4 cup melted shortening (transfat-free)
1 large egg
1 large egg white
Topping:
2 to 3 tablespoons unsalted butter
2 crisp apples, peeled and sliced thinly
1/4 cup pure maple syrup
1/2 cup toasted walnuts
Special equipment: standard 4 x 4-inch waffle iron
For the waffles: Preheat a waffle iron to medium heat. Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl. Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter. For the topping: Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat. Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.
Amy
Here are some breakfast recipes for the week. You have to check out the Breakfast Burriot recipe. This makes a big batch that are meant for the freezer. These are perfect for school days so you may want to make a bunch of these so you're ready for the fall! The omelet recipe is just for the egg part, it's up to you to add the cheese and any other ingredients you might like. Then there is a French Toast Casserole and a couple different waffle recipes.
Breakfast Burritos for the Freezer
Katie (Katiedid) from Recipezaar
1/2 lb bacon
12 ounces of jimmy dean reduced-fat sausage
1 (8 ounce) bag of frozen home fries or hashbrown or O'Brien potatoes
1 (4 ounce) can chopped green chilies, drained
3 dozen eggs (beaten well)
2 dozen 12-inch flour tortillas
2 cups of shredded cheese, any flavor
Salsa (optional)
Cook and drain the bacon and sausage. Crumble the bacon. Set aside. Leave a small amount of grease in the pan, and cook the potatoes. Be sure the potatoes are comepltely cooked, and properly browned--the texture is funny if you don't. Combine eggs and green chilies. Add the eggs and green chilies to the potatoes, and stir. When eggs are almost done, add the meats, and continue to cook, until eggs are no longer shiny. Add cheese, and remove from heat. Stir to combine. Spread out tortillas on counter. Spoon the sufficient amount of egg mixture on top of tortilla, top with salsa, and roll up, burrito style. Wrap each individually in waxed paper, then place as many as will fit in a ziploc bag (I usually get 6-8 in a bag) Freeze. To reheat, leave in waxed paper and set on plate. Microwave 3 minutes. Let sit one minute, then unwrap and eat.
Quick Omelet
Amy - amylz
1 tbs butter or oil
2 eggs
2 tbs water
Take a bowl and beat eggs with 1 tbs of water in it, blend well. Take a 10-inch omelet pan and heat butter in it, no need to melt the butter. Pour the egg mixture on the pan, the mixture will set immediately so with the help of a pancake turner push the cooked portion towards the center so that the omelet gets cooked entirely. When cooked, fill the omelet with any desired mixture and serve immediately. This is one of the easy breakfast ideas for kids.
French Toast Casserole
Posted by: Jen (hmschlin2)
1 pound loaf Italian Bread
8 ounces cream cheese
1/2 C brown sugar, divided
1/2 tsp. vanilla or almond extract
1/2 c. chopped pecans, optional
4 eggs
2 c. Milk
1 tsp. cinnamon
2 TBSP. butter, melted
Cut bread into cubes. Place half of bread cubes into greased 9x13 baking dish. *Microwave the cream cheese until melted, stirring midway. Stir 1/4 c. of the sugar and the extract into the melted cream cheese. Pour this mixture over the bread cubes (will not completely cover the bread)Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes. Freeze at this point or let sit in refrigerator overnight. Bake at 350 deg. F for 35 minutes. Serve with warm syrup or fruit toppings
Apple Waffles
Am y- amylz
1 tbs baking powder
2 tsp sugar
1 tbs vanilla
½ tsp cinnamon
½ tsp salt
1 cup milk
3 eggs
1 medium apple, peeled and shredded
½ cup melted butter
2 cups flour
Take a large mixing bowl and beat eggs into it until creamy. Add milk, vanilla and melted butter to the eggs and beat well, set aside. Take another bowl and sift baking powder, flour, sugar, salt and cinnamon into it. Now add the egg mixture to this mixture and blend well. Add in shredded apple and bake in the waffle iron or waffle maker according to the manufacturer's instructions. This is one of the easy breakfast ideas for a crowd.
Pumpkin Waffles with Maple Walnut Apples
Amy - amylz
From Food Network Kitchens
Waffles:
1 cup cake flour
1/4 cup wheat germ
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
3/4 cup milk
1/2 cup pumpkin puree
1/4 cup melted butter
1/4 cup melted shortening (transfat-free)
1 large egg
1 large egg white
Topping:
2 to 3 tablespoons unsalted butter
2 crisp apples, peeled and sliced thinly
1/4 cup pure maple syrup
1/2 cup toasted walnuts
Special equipment: standard 4 x 4-inch waffle iron
For the waffles: Preheat a waffle iron to medium heat. Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl. Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter. For the topping: Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat. Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.
Amy
Wednesday, July 27, 2011
Poppy Seed Chicken
Hi everyone!
Tomorrow we will be eating dinner at camp with our oldest son so I won't be cooking. Here is a recipe for Poppy Seed Chicken. This sounds really good and I hope someone will try it.
Poppy Seed Chicken
OP???
6 to 8 boneless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 (16-oz) sour cream
1 1/2 pkgs. Townhouse crackers (or similar butter crackers)
1/4 c. melted butter
3 T. poppy seeds
Place chicken in 9 x 13-inch pan. Mix soups and sour cream together and pour over chicken. Cover with foil and bake for 45 minutes at 350 degrees. Crush crackers; mix with butter and poppy seed. Sprinkle on top of chicken, leaving foil off. Bake for 15 more minutes. Serve with rice.
Amy
Tomorrow we will be eating dinner at camp with our oldest son so I won't be cooking. Here is a recipe for Poppy Seed Chicken. This sounds really good and I hope someone will try it.
Poppy Seed Chicken
OP???
6 to 8 boneless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 (16-oz) sour cream
1 1/2 pkgs. Townhouse crackers (or similar butter crackers)
1/4 c. melted butter
3 T. poppy seeds
Place chicken in 9 x 13-inch pan. Mix soups and sour cream together and pour over chicken. Cover with foil and bake for 45 minutes at 350 degrees. Crush crackers; mix with butter and poppy seed. Sprinkle on top of chicken, leaving foil off. Bake for 15 more minutes. Serve with rice.
Amy
Tuesday, July 26, 2011
Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
Hi everyone!
Tomorrow we are having Chicken Cutlets for dinner. You simple cook the chicken in a pan and then make this Maple Dill sauce. Sounds super good! We'll also be having corn on the cob and green beans. We are obsessed with grilling corn this summer. I don't know why we waited to long to have it that way!
Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
Amy - amylz
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 tablespoons chopped red onion
6 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or each side or until done. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)CALORIES 287 (11% from fat); FAT 3.5g (sat 0.6g,mono 1g,poly 0.9g); PROTEIN 40.3g; CHOLESTEROL 99mg; CALCIUM 63mg; SODIUM 640mg; FIBER 0.3g; IRON 2mg; CARBOHYDRATE 22.5g Cooking Light, NOVEMBER 2006
Amy
Tomorrow we are having Chicken Cutlets for dinner. You simple cook the chicken in a pan and then make this Maple Dill sauce. Sounds super good! We'll also be having corn on the cob and green beans. We are obsessed with grilling corn this summer. I don't know why we waited to long to have it that way!
Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
Amy - amylz
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 tablespoons chopped red onion
6 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or each side or until done. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)CALORIES 287 (11% from fat); FAT 3.5g (sat 0.6g,mono 1g,poly 0.9g); PROTEIN 40.3g; CHOLESTEROL 99mg; CALCIUM 63mg; SODIUM 640mg; FIBER 0.3g; IRON 2mg; CARBOHYDRATE 22.5g Cooking Light, NOVEMBER 2006
Amy
Monday, July 25, 2011
OLD BAY Backyard Burgers, Mushroom Parmesan Salad
Hi everyone!
Tomorrow we are having Old Bay Burgers. I'm always looking for ways to use up Old Bay since we all seem to have it in our spice cupboards. If you don't have any, you find it either on the spice aisle or near the seafood section where the seafood spices are. There is no seafood in Old Bay, it just works great with seafood. We'll also be having Mushroom Parmesan Salad.
OLD BAY Backyard Burgers
Amy - amlyz
Makes 4 servings.
1 pound lean ground chicken, turkey or beef
2 teaspoons OLD BAY Seasoning OR OLD BAY 30% Less Sodium Seasoning
1. Mix ground chicken, turkey or beef and OLD BAY Seasoning in bowl. Shape into 4 patties.
2. Broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 165°F for ground chicken or turkey; 160°F for ground beef). Garnish with desired condiments and toppings.
Mushroom Parmesan Salad
OP?
Thinly slice raw button mushrooms; combine with sliced or shaved Parmesan, parsley and a vinaigrette of olive oil, sherry vinegar and shallots.
Amy
Tomorrow we are having Old Bay Burgers. I'm always looking for ways to use up Old Bay since we all seem to have it in our spice cupboards. If you don't have any, you find it either on the spice aisle or near the seafood section where the seafood spices are. There is no seafood in Old Bay, it just works great with seafood. We'll also be having Mushroom Parmesan Salad.
OLD BAY Backyard Burgers
Amy - amlyz
Makes 4 servings.
1 pound lean ground chicken, turkey or beef
2 teaspoons OLD BAY Seasoning OR OLD BAY 30% Less Sodium Seasoning
1. Mix ground chicken, turkey or beef and OLD BAY Seasoning in bowl. Shape into 4 patties.
2. Broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 165°F for ground chicken or turkey; 160°F for ground beef). Garnish with desired condiments and toppings.
Mushroom Parmesan Salad
OP?
Thinly slice raw button mushrooms; combine with sliced or shaved Parmesan, parsley and a vinaigrette of olive oil, sherry vinegar and shallots.
Amy
Sunday, July 24, 2011
NY Dog, Mixed Greens with Feta, Almonds, and Blueberries
Hi everyone!
Tomorrow we are having NY Dogs for dinner. These are hot dogs with an onion sauce. Sounds delicious! We'll also be having a Mixed Green Salad with feta, almonds and blueberries.
NY Dog
Amy - amylz
Recipe courtesy Bobby Flay, 2007
For the NY Onion Sauce:
2 tablespoons vegetable oil
2 large onions, halved and cut 1/4-inch thick
1 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
1/4 cup ketchup
1/2 cup water
1/2 teaspoon cayenne sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Horseradish Mustard:
1/2 cup Dijon mustard mixed with 2 tablespoons prepared horseradish
For the Roasted Red Pepper Relish:
3 roasted red peppers, julienned
3 cloves roasted garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
Salt
Freshly ground black pepper
For the hot dogs:
8 kosher beef hot dogs
8 good quality hot dog buns, split 3/4 through
For the NY Onion Sauce:
Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10 to15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving.
For the Roasted Red Pepper Relish:
Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.
For the hot dogs:
Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
For assembly:
Place hot dog into prepared bun. Top with NY Onion Sauce, Horseradish Mustard and then with the Roasted Red Pepper Relish.
Mixed Greens with Feta, Almonds, and Blueberries
RecipeGirl
An unusual combination of textures...
3 Tbs olive oil
1½ Tbs red wine vinegar
1 tsp honey
5 ounce bag baby salad greens
½ cup crumbled feta cheese
½ pint container blueberries
¼ cup slivered almonds, toasted
1 Whisk oil, vinegar and honey in small bowl. Season dressing to taste with salt and pepper.
2 Combine greens, feta and blueberries in a large bowl. Add dressing; toss to coat. Sprinkle with nuts and serve.
Servings: 4
Amy
Tomorrow we are having NY Dogs for dinner. These are hot dogs with an onion sauce. Sounds delicious! We'll also be having a Mixed Green Salad with feta, almonds and blueberries.
NY Dog
Amy - amylz
Recipe courtesy Bobby Flay, 2007
For the NY Onion Sauce:
2 tablespoons vegetable oil
2 large onions, halved and cut 1/4-inch thick
1 teaspoon ancho chili powder
1/2 teaspoon ground cinnamon
1/4 cup ketchup
1/2 cup water
1/2 teaspoon cayenne sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Horseradish Mustard:
1/2 cup Dijon mustard mixed with 2 tablespoons prepared horseradish
For the Roasted Red Pepper Relish:
3 roasted red peppers, julienned
3 cloves roasted garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
Salt
Freshly ground black pepper
For the hot dogs:
8 kosher beef hot dogs
8 good quality hot dog buns, split 3/4 through
For the NY Onion Sauce:
Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10 to15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving.
For the Roasted Red Pepper Relish:
Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.
For the hot dogs:
Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
For assembly:
Place hot dog into prepared bun. Top with NY Onion Sauce, Horseradish Mustard and then with the Roasted Red Pepper Relish.
Mixed Greens with Feta, Almonds, and Blueberries
RecipeGirl
An unusual combination of textures...
3 Tbs olive oil
1½ Tbs red wine vinegar
1 tsp honey
5 ounce bag baby salad greens
½ cup crumbled feta cheese
½ pint container blueberries
¼ cup slivered almonds, toasted
1 Whisk oil, vinegar and honey in small bowl. Season dressing to taste with salt and pepper.
2 Combine greens, feta and blueberries in a large bowl. Add dressing; toss to coat. Sprinkle with nuts and serve.
Servings: 4
Amy
Saturday, July 23, 2011
Mile High Dry Ribs, Mac-Daddi-Roni Salad
Hi everyone!
Tomorrow we are going to smoke some ribs. The last batch of ribs we smoked were superb so I'm excited to try it again. I'm also making a macaroni salad and a green salad.
Mile High Dry Ribs
Amy - amylz
Recipe courtesy Mile High BBQ
1/2 cup chili powder
1/2 cup paprika
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper
1/4 cup brown sugar
1 tablespoon garlic powder
Yellow mustard
3 slabs ribs
Mix dry ingredients in a bowl. To prepare the ribs, remove the membrane from the back side of the ribs. Coat the entire racks of ribs with yellow mustard. Then coat the ribs with dry rub. Coat well, then shake off excess. Let the rib marinate in the cooler for 2 to 4 hours. Heat smoker to 210 degrees F. Put on the smoker for approximately 4 1/2 hours or until tender. Meat should pull off the bone, leaving bone clean.
Mac-Daddi-Roni Salad
Amy - amylz
Recipe courtesy Guy Fieri, 2007
16 ounces macaroni pasta, 1/4-inch tube
2 cups mayonnaise
2 tablespoons minced garlic
3 tablespoons yellow mustard
1 tablespoon white vinegar
3/4 cup minced red onion
3/4 cup minced roasted red bell pepper
1/2 cup carrot, diced
3/4 cup celery, diced
1/4 cup diced peppadew peppers
1/4 cup minced pepperoncini
1 teaspoons sea salt
1 tablespoon freshly ground black pepper
In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath. In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down. When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.
Amy
Tomorrow we are going to smoke some ribs. The last batch of ribs we smoked were superb so I'm excited to try it again. I'm also making a macaroni salad and a green salad.
Mile High Dry Ribs
Amy - amylz
Recipe courtesy Mile High BBQ
1/2 cup chili powder
1/2 cup paprika
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper
1/4 cup brown sugar
1 tablespoon garlic powder
Yellow mustard
3 slabs ribs
Mix dry ingredients in a bowl. To prepare the ribs, remove the membrane from the back side of the ribs. Coat the entire racks of ribs with yellow mustard. Then coat the ribs with dry rub. Coat well, then shake off excess. Let the rib marinate in the cooler for 2 to 4 hours. Heat smoker to 210 degrees F. Put on the smoker for approximately 4 1/2 hours or until tender. Meat should pull off the bone, leaving bone clean.
Mac-Daddi-Roni Salad
Amy - amylz
Recipe courtesy Guy Fieri, 2007
16 ounces macaroni pasta, 1/4-inch tube
2 cups mayonnaise
2 tablespoons minced garlic
3 tablespoons yellow mustard
1 tablespoon white vinegar
3/4 cup minced red onion
3/4 cup minced roasted red bell pepper
1/2 cup carrot, diced
3/4 cup celery, diced
1/4 cup diced peppadew peppers
1/4 cup minced pepperoncini
1 teaspoons sea salt
1 tablespoon freshly ground black pepper
In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath. In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down. When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.
Amy
Friday, July 22, 2011
Middle Eastern Peace Bagels, Power House
Hi everyone!
These are the sandwiches for this week:
Middle Eastern Peace Bagels
Amy – amylz
Spread halved bagels with cream cheese and store-bought hummus or baba ghanouj, thinly-sliced cucumbers, chopped lettuce and tomato, and toasted sesame seeds.
Power House
Amy – amylz
Place the following on a whole-wheat roll—mayonnaise, sliced Monterey Jack cheese, alfalfa sprouts, sliced tomato, and a sprinkling of dried parsley, sage, rosemary, thyme, basil, and oregano.
Amy
These are the sandwiches for this week:
Middle Eastern Peace Bagels
Amy – amylz
Spread halved bagels with cream cheese and store-bought hummus or baba ghanouj, thinly-sliced cucumbers, chopped lettuce and tomato, and toasted sesame seeds.
Power House
Amy – amylz
Place the following on a whole-wheat roll—mayonnaise, sliced Monterey Jack cheese, alfalfa sprouts, sliced tomato, and a sprinkling of dried parsley, sage, rosemary, thyme, basil, and oregano.
Amy
Thursday, July 21, 2011
Red, White & Blue Oatmeal Parfaits, Bacon Quiche, Bacon and Cheddar Pancake Sandwich
Hi everyone!
These are some of the breakfast recipes for this week.
Red, White & Blue Oatmeal Parfaits
Amy – amylz
1 and 1/4 cup low-fat milk
3/4 cup quick-cooking or old fashioned oats
2 teaspoons sugar
1/2 teaspoon vanilla
3 Tablespoons fat-free whipped cream
1 cup fresh blueberries (or thawed frozen berries)
1 cup sliced strawberries (about 7 large strawberries)
Note: You can easily make these parfaits with packet oatmeal. The color will be more tan. A Red, Tan & Blue Oatmeal Parfait is still delicious. In a medium saucepan, bring the milk to a high simmer - stirring often so the milk won't scold. If it begins to boil, reduce temperature immediately. Add the oats and reduce temperature to a low simmer. Stir in the sugar and the vanilla. Cook for 5 minutes or until you reach your desired consistency - stirring occasionally. Turn off the heat and stir in the whipped cream. To create the parfaits, take 4 parfait glasses and layer the oatmeal, blueberries and strawberries in any order you see fit. Serve warm. Enjoy
Bacon Quiche
~*~Sandy~*~
presented by White Lilac Bed & Breakfast Inn
1/4 cup melted butter
1 1/2 cup milk
1 tsp salt (Jane’s Krazy Mixed-Up Salt)
dash pepper
3 eggs
1/2 cup Bisquick (reduced fat)
1 cup Swiss cheese (shredded)
1/2 cup bacon (about 6-7 slices pre-cooked), cut or broken into small pieces.
Mix first 5 ingredients together and beat well (wire whisk works well). Stir in Bisquick. Pour into 9 inch (deep) cake pan. Put in meat and cheese on top of mixture (do not mix). Bake at 350 degrees for 45 minutes. Best when made the night before and served by heating in microwave with plastic wrap covering.
Bacon and Cheddar Pancake Sandwich
Amy amylz
Makes 6 sandwiches
18 strips Premium Thick Sliced Bacon cooked, set aside
Cheddar Pancakes:
1-1/2 cups All Purpose Flour
1 cup Cornmeal
1 teaspoon Baking Powder
2 teaspoons Salt
2 teaspoons Sugar
2-1/2 cups Buttermilk
4 Tablespoons Butter melted
2 Eggs beaten
1-1/4 cups shredded Cheddar
1/4 cup Green Onion chopped, green only
Tomato Butter:
1 slice stick Butter
1-1/2 cups Tomatoes diced
1/3 cup Red Onion diced
2 teaspoons Lemon Juice
2 Tablespoons Cilantro minced
6 - Eggs cooked, scrambled style
Cooking Directions:
Cheddar Pancakes:
Place dry ingredients in a bowl and mix together. In another bowl, whisk the buttermilk and butter together and then whisk in the egg. Add the dry ingredients to the liquid and whisk until incorporated. Fold in cheddar and green onions. Heat a pancake griddle or nonstick pan over medium heat. Ladle the pancake batter to form 6" cakes. Flip pancakes when bubbles form and cook until golden brown on both sides. Repeat until 12 pancakes are completed. Keep warm.
Tomato Butter:
Melt butter in a saute pan over medium heat. Add the tomatoes, onions, lemon juice and cilantro and cook until heated through about 45 seconds. Set aside.
To assemble:
Place a pancake on plate and place 3 slices of bacon on pancake. Mound a large spoonful of scrambled egg on bacon and top with another pancake. Ladle two spoonfuls of tomato butter over the pancakes. Repeat with remaining ingredients until all sandwiches are assembled. Serve immediately.
Amy
These are some of the breakfast recipes for this week.
Red, White & Blue Oatmeal Parfaits
Amy – amylz
1 and 1/4 cup low-fat milk
3/4 cup quick-cooking or old fashioned oats
2 teaspoons sugar
1/2 teaspoon vanilla
3 Tablespoons fat-free whipped cream
1 cup fresh blueberries (or thawed frozen berries)
1 cup sliced strawberries (about 7 large strawberries)
Note: You can easily make these parfaits with packet oatmeal. The color will be more tan. A Red, Tan & Blue Oatmeal Parfait is still delicious. In a medium saucepan, bring the milk to a high simmer - stirring often so the milk won't scold. If it begins to boil, reduce temperature immediately. Add the oats and reduce temperature to a low simmer. Stir in the sugar and the vanilla. Cook for 5 minutes or until you reach your desired consistency - stirring occasionally. Turn off the heat and stir in the whipped cream. To create the parfaits, take 4 parfait glasses and layer the oatmeal, blueberries and strawberries in any order you see fit. Serve warm. Enjoy
Bacon Quiche
~*~Sandy~*~
presented by White Lilac Bed & Breakfast Inn
1/4 cup melted butter
1 1/2 cup milk
1 tsp salt (Jane’s Krazy Mixed-Up Salt)
dash pepper
3 eggs
1/2 cup Bisquick (reduced fat)
1 cup Swiss cheese (shredded)
1/2 cup bacon (about 6-7 slices pre-cooked), cut or broken into small pieces.
Mix first 5 ingredients together and beat well (wire whisk works well). Stir in Bisquick. Pour into 9 inch (deep) cake pan. Put in meat and cheese on top of mixture (do not mix). Bake at 350 degrees for 45 minutes. Best when made the night before and served by heating in microwave with plastic wrap covering.
Bacon and Cheddar Pancake Sandwich
Amy amylz
Makes 6 sandwiches
18 strips Premium Thick Sliced Bacon cooked, set aside
Cheddar Pancakes:
1-1/2 cups All Purpose Flour
1 cup Cornmeal
1 teaspoon Baking Powder
2 teaspoons Salt
2 teaspoons Sugar
2-1/2 cups Buttermilk
4 Tablespoons Butter melted
2 Eggs beaten
1-1/4 cups shredded Cheddar
1/4 cup Green Onion chopped, green only
Tomato Butter:
1 slice stick Butter
1-1/2 cups Tomatoes diced
1/3 cup Red Onion diced
2 teaspoons Lemon Juice
2 Tablespoons Cilantro minced
6 - Eggs cooked, scrambled style
Cooking Directions:
Cheddar Pancakes:
Place dry ingredients in a bowl and mix together. In another bowl, whisk the buttermilk and butter together and then whisk in the egg. Add the dry ingredients to the liquid and whisk until incorporated. Fold in cheddar and green onions. Heat a pancake griddle or nonstick pan over medium heat. Ladle the pancake batter to form 6" cakes. Flip pancakes when bubbles form and cook until golden brown on both sides. Repeat until 12 pancakes are completed. Keep warm.
Tomato Butter:
Melt butter in a saute pan over medium heat. Add the tomatoes, onions, lemon juice and cilantro and cook until heated through about 45 seconds. Set aside.
To assemble:
Place a pancake on plate and place 3 slices of bacon on pancake. Mound a large spoonful of scrambled egg on bacon and top with another pancake. Ladle two spoonfuls of tomato butter over the pancakes. Repeat with remaining ingredients until all sandwiches are assembled. Serve immediately.
Amy
Wednesday, July 20, 2011
Mediterranean Style Turkey Burgers, Marinated Grilled Vegetables
Hi everyone!
Tomorrow we are having Turkey Burgers. If you can't find the McCormick marinade, just pick a flavor that sounds good to you. On the side we're having the marinated grilled veggies. It does say to use a grill tray (which I have) but if you don't, you could always skewer the veggies and that would work too.
Mediterranean Style Turkey Burgers
Amy – amylz
Makes 6 servings.
1 1/2 to 2 pounds ground turkey
1 package McCormick® Grill Mates® Tomato, Garlic & Basil Marinade
6 hamburger rolls
1. Mix ground turkey and Marinade Mix in large bowl. Shape into 6 patties.
2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 165°F).
3. Serve on hamburger rolls with leaf lettuce, sliced red onion, ripe summer tomatoes and provolone cheese, if desired.
A Taste for Health Tip: Use lean ground turkey to save 69 calories and 5 grams fat.
Marinated Grilled Vegetables
~rls2007~
1 cup cherry tomatoes - halved
1 small zucchini - cut into 1/4 inch rounds or semi-circles
1 small summer squash - cut into 1/4 inch rounds or semi-circles
1 orange bell pepper - cut into large chunks
2 cups button mushrooms - halved
1/2 yellow onion - cut into large chunks
1/2 bottle Newman's Own Balsamic Vinaigrette
1. Add all veggies to a gallon size ziplock bag and pour dressing over. Seal bag and toss to evenly coat vegetables.
2. Marinate for at least 2 hours, to overnight.
3. Pour vegetables onto a vegetable grill tray and grill for 15-20 minutes or until preferred doneness.
Renee's Notes: I have also used peapods, chopped up asparagus, broccoli florets, etc. You can switch up to your liking. Obviously use whatever dressing you prefer, but the balsamic is great with the tomatoes. I've also made this in a foil packet on the grill, or just in a casserole dish in the oven.
Amy
Tomorrow we are having Turkey Burgers. If you can't find the McCormick marinade, just pick a flavor that sounds good to you. On the side we're having the marinated grilled veggies. It does say to use a grill tray (which I have) but if you don't, you could always skewer the veggies and that would work too.
Mediterranean Style Turkey Burgers
Amy – amylz
Makes 6 servings.
1 1/2 to 2 pounds ground turkey
1 package McCormick® Grill Mates® Tomato, Garlic & Basil Marinade
6 hamburger rolls
1. Mix ground turkey and Marinade Mix in large bowl. Shape into 6 patties.
2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 165°F).
3. Serve on hamburger rolls with leaf lettuce, sliced red onion, ripe summer tomatoes and provolone cheese, if desired.
A Taste for Health Tip: Use lean ground turkey to save 69 calories and 5 grams fat.
Marinated Grilled Vegetables
~rls2007~
1 cup cherry tomatoes - halved
1 small zucchini - cut into 1/4 inch rounds or semi-circles
1 small summer squash - cut into 1/4 inch rounds or semi-circles
1 orange bell pepper - cut into large chunks
2 cups button mushrooms - halved
1/2 yellow onion - cut into large chunks
1/2 bottle Newman's Own Balsamic Vinaigrette
1. Add all veggies to a gallon size ziplock bag and pour dressing over. Seal bag and toss to evenly coat vegetables.
2. Marinate for at least 2 hours, to overnight.
3. Pour vegetables onto a vegetable grill tray and grill for 15-20 minutes or until preferred doneness.
Renee's Notes: I have also used peapods, chopped up asparagus, broccoli florets, etc. You can switch up to your liking. Obviously use whatever dressing you prefer, but the balsamic is great with the tomatoes. I've also made this in a foil packet on the grill, or just in a casserole dish in the oven.
Amy
Tuesday, July 19, 2011
Korean Barbecue Burgers
Hi everyone!
Tomorrow we are having Korean Barbecue Burgers for dinner. I'm not sure my husband will love these but I think the rest of us will. They sound really good. On the side we'll be having fries and a green salad.
Korean Barbecue Burgers
Amy - amlyz
1/2 cup chopped green onions
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin
Cooking spray
6 (1 1/2-ounce) whole wheat hamburger buns, split
6 red leaf lettuce leaves
6 tablespoons thinly sliced radishes
Prepare grill. Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.
Notes: These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.
Cooking Light Yield: 6 servings (serving size: 1 burger)
CALORIES 343 (38% from fat); FAT 14.4g (sat 4.7g,mono 5.7g,poly 2.3g); IRON 3.8mg; CHOLESTEROL 72mg; CALCIUM 72mg; CARBOHYDRATE 27.4g; SODIUM 534mg; PROTEIN 26.7g; FIBER 3.7g
Amy
Tomorrow we are having Korean Barbecue Burgers for dinner. I'm not sure my husband will love these but I think the rest of us will. They sound really good. On the side we'll be having fries and a green salad.
Korean Barbecue Burgers
Amy - amlyz
1/2 cup chopped green onions
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin
Cooking spray
6 (1 1/2-ounce) whole wheat hamburger buns, split
6 red leaf lettuce leaves
6 tablespoons thinly sliced radishes
Prepare grill. Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.
Notes: These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.
Cooking Light Yield: 6 servings (serving size: 1 burger)
CALORIES 343 (38% from fat); FAT 14.4g (sat 4.7g,mono 5.7g,poly 2.3g); IRON 3.8mg; CHOLESTEROL 72mg; CALCIUM 72mg; CARBOHYDRATE 27.4g; SODIUM 534mg; PROTEIN 26.7g; FIBER 3.7g
Amy
Monday, July 18, 2011
Lite Montreal Peppered Steak
Hi everyone!
Tomorrow we are having steaks for dinner. I'm planning to use the regular Montreal Steak Seasoning because it's what I have so I guess mine won't be low sodium. On the side we'll be having potato and veggie kabobs.
Lite Montreal Peppered Steak
Amy - amlyz
Makes 8 servings.
1/4 cup olive oil
2 tablespoons reduced sodium soy sauce
1 tablespoon McCormick® Grill Mates® 25% Less Sodium Montreal Steak Seasoning
2 pounds boneless beef sirloin or New York strip steaks
1. Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
Amy
Tomorrow we are having steaks for dinner. I'm planning to use the regular Montreal Steak Seasoning because it's what I have so I guess mine won't be low sodium. On the side we'll be having potato and veggie kabobs.
Lite Montreal Peppered Steak
Amy - amlyz
Makes 8 servings.
1/4 cup olive oil
2 tablespoons reduced sodium soy sauce
1 tablespoon McCormick® Grill Mates® 25% Less Sodium Montreal Steak Seasoning
2 pounds boneless beef sirloin or New York strip steaks
1. Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
Amy
Sunday, July 17, 2011
Kentucky Colonel Barbecue Pork Chops, Julia Childs Potato Salad
Hi everyone!
Tomorrow we are having Kentucky Colonel Barbecue Pork Chops for dinner. You do need to make the sauce the day before so be aware of that. On the side we'll be having raw carrots and then Julia Child's Potato Salad.
Kentucky Colonel Barbecue Pork Chops
Amy - amlyz
Kentucky Home Pork Producers
2 1/2 cups water
2 tablespoons brown sugar
2 tablespoons oil
1/4 cup vinegar
2 1/2 teaspoons salt
1/4 cup chopped onion or 2 tablespoons onion powder
2 1/2 teaspoons black pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 teaspoons chili powder
1/2 teaspoons hot pepper sauce
1/2 teaspoons red pepper
1 clove garlic or 1 tablespoon powdered garlic
10 (1-inch thick) pork chops
Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors. Heat a grill to medium-high heat. Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned.
Julia Childs Potato Salad
SunValleyMom
2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their
tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream, optional
For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick. Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid. Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again. To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
Amy
Tomorrow we are having Kentucky Colonel Barbecue Pork Chops for dinner. You do need to make the sauce the day before so be aware of that. On the side we'll be having raw carrots and then Julia Child's Potato Salad.
Kentucky Colonel Barbecue Pork Chops
Amy - amlyz
Kentucky Home Pork Producers
2 1/2 cups water
2 tablespoons brown sugar
2 tablespoons oil
1/4 cup vinegar
2 1/2 teaspoons salt
1/4 cup chopped onion or 2 tablespoons onion powder
2 1/2 teaspoons black pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 teaspoons chili powder
1/2 teaspoons hot pepper sauce
1/2 teaspoons red pepper
1 clove garlic or 1 tablespoon powdered garlic
10 (1-inch thick) pork chops
Combine all ingredients except for the pork chops and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors. Heat a grill to medium-high heat. Apply sauce to chops with dish mop or paint brush. Grill to desired doneness, about 5 minutes per side for medium-well. Baste with sauce each time they are turned.
Julia Childs Potato Salad
SunValleyMom
2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their
tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream, optional
For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick. Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid. Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again. To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
Amy
Saturday, July 16, 2011
Garlic Cheddar Chicken
Hi everyone!
We are having dinner with friends tomorrow so here is a recipe for Garlic Cheddar Chicken. I've always wanted to try this recipe but I know my men wouldn't go for garlic or cheddar so what's the point. I hope one of you will try it because it sounds delicious!
Garlic Cheddar Chicken
by: Jill.G. ---- via AllRecipes.com
Yields: 8 servings
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar
cheese 1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Amy
We are having dinner with friends tomorrow so here is a recipe for Garlic Cheddar Chicken. I've always wanted to try this recipe but I know my men wouldn't go for garlic or cheddar so what's the point. I hope one of you will try it because it sounds delicious!
Garlic Cheddar Chicken
by: Jill.G. ---- via AllRecipes.com
Yields: 8 servings
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar
cheese 1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Amy
Friday, July 15, 2011
Honey Banana Muffins, Apple Pie Smoothie
Hi everyone!
Here are a few more items I'll be making this week for the family. The muffins are for breakfast. I have said it a zillion times but muffins are great to make and then throw in the freezer. Just pull them out one at a time when you need them. The 2nd is Apple Pie Smoothies. We do smoothies a lot around here so I am always looking for new recipes. I'm sort of interested to see how this turns out since it uses Pumpkin Pie Filling. It seems like it would be a Pumpkin Pie Smoothie but we'll see.
Honey Banana Muffins
Katie (KatieDid) from Taste of Home 2004
1 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking soda
1/2 to 1 tsp ground nutmeg
1/4 tsp salt
2 eggs, lightly beaten
1 c mashed ripe banana
1/2 c unsweetened applesauce
6 T honey
1/2 c golden raisins (regular raisins)
In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins. Coat muffin cups with nonstick cooking spray; fill two-thirds full with batter. Bake at 375 F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks. Yield: 14 muffins (I made 6 regular size and 12 mini-muffins) Nutritional Analysis: One muffin equals 119 calories, 1 g fat (trace saturated), 30 mg cholesterol, 142 mg sodium, 27 g carbs, 2 g fiber, 3 g protein Diabetic Exchanges: 1 starch, 1/2 fruit
Apple Pie Smoothie
Amy - amylz
Servings: 2
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender. Blend until smooth, about 1 minute. Pour into glasses and serve.
Amy
Here are a few more items I'll be making this week for the family. The muffins are for breakfast. I have said it a zillion times but muffins are great to make and then throw in the freezer. Just pull them out one at a time when you need them. The 2nd is Apple Pie Smoothies. We do smoothies a lot around here so I am always looking for new recipes. I'm sort of interested to see how this turns out since it uses Pumpkin Pie Filling. It seems like it would be a Pumpkin Pie Smoothie but we'll see.
Honey Banana Muffins
Katie (KatieDid) from Taste of Home 2004
1 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking soda
1/2 to 1 tsp ground nutmeg
1/4 tsp salt
2 eggs, lightly beaten
1 c mashed ripe banana
1/2 c unsweetened applesauce
6 T honey
1/2 c golden raisins (regular raisins)
In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins. Coat muffin cups with nonstick cooking spray; fill two-thirds full with batter. Bake at 375 F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks. Yield: 14 muffins (I made 6 regular size and 12 mini-muffins) Nutritional Analysis: One muffin equals 119 calories, 1 g fat (trace saturated), 30 mg cholesterol, 142 mg sodium, 27 g carbs, 2 g fiber, 3 g protein Diabetic Exchanges: 1 starch, 1/2 fruit
Apple Pie Smoothie
Amy - amylz
Servings: 2
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender. Blend until smooth, about 1 minute. Pour into glasses and serve.
Amy
Thursday, July 14, 2011
Hearty Tuscan Grill, Fruit Nut Delight
Hi everyone!
Here are the sanwiches we're planning to have this week! The sandwiches call for specific fruits and vegetables but you could easily sub what you like.
Hearty Tuscan Grill
Amy – amylz
Fill wholegrain bread or rolls with leftover grilled vegetables—bell peppers, eggplant, zucchini or summer squash, tomatoes, onions. Drizzle with olive oil and fresh herbs.
Fruit Nut Delight
Amy – amylz
Spread cashew or almond butter on the inside of a pita. Add fresh sliced peaches (leave whole until ready to serve, then slice and add to sandwich) or peach jam. Sprinkle with sunflower seeds, if you like.
Amy
Here are the sanwiches we're planning to have this week! The sandwiches call for specific fruits and vegetables but you could easily sub what you like.
Hearty Tuscan Grill
Amy – amylz
Fill wholegrain bread or rolls with leftover grilled vegetables—bell peppers, eggplant, zucchini or summer squash, tomatoes, onions. Drizzle with olive oil and fresh herbs.
Fruit Nut Delight
Amy – amylz
Spread cashew or almond butter on the inside of a pita. Add fresh sliced peaches (leave whole until ready to serve, then slice and add to sandwich) or peach jam. Sprinkle with sunflower seeds, if you like.
Amy
Wednesday, July 13, 2011
Jalapeno-Blue Cheese Burgers, Long Beach Coleslaw
Hi everyone!
Tomorrow we are having Jalapeno Blue Cheese Burgers. I'm the only one who will actually eat them as written but I plan to make mine with the blue cheese and jalapeno. I'll probably do my 9 year olds with the jalapeno and then I'll do blue cheese and jalapeno free for the 5 year old and husband. On the side I'm making Long Beach Cole Slaw. This is a little different from your regular cole slaw so make sure you read through the recipe.
Jalapeno-Blue Cheese Burgers
Amy – amylz
All Recipes Servings: 4
2 pounds ground beef
6 jalapeno peppers, seeded and chopped
8 ounces crumbled blue cheese
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons tamari or soy sauce
2 teaspoons salt, or to taste
4 slices Swiss cheese
4 hamburger buns, split
Preheat a grill for high heat. In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties. Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.
Long Beach Coleslaw
Amy - amylz
Recipe courtesy Guy Fieri
2 tablespoons extra-virgin olive oil
1/2 red onion, thinly sliced
2 tablespoons garlic, minced
1/2 small head red cabbage, cleaned and cut into 1/8-inch, julienned
1 tablespoon freshly ground black pepper
1 teaspoon sea salt
8 ounces red wine vinegar
2 Iceberg lettuce heads, cleaned and cut into 1-inch pieces
12-ounces blue cheese dressing, thick and chunky
In medium saute pan over medium heat, add olive oil, onion and garlic, cook for 2 minutes, do not let brown. Add cabbage, pepper, salt, and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until cabbage is tender. Remove to a bowl and let chill in refrigerator until cool. In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing. Strain cabbage mixture of any liquid and lightly mix with Iceberg and blue cheese dressing. Add pepper, to taste.
Amy
Tomorrow we are having Jalapeno Blue Cheese Burgers. I'm the only one who will actually eat them as written but I plan to make mine with the blue cheese and jalapeno. I'll probably do my 9 year olds with the jalapeno and then I'll do blue cheese and jalapeno free for the 5 year old and husband. On the side I'm making Long Beach Cole Slaw. This is a little different from your regular cole slaw so make sure you read through the recipe.
Jalapeno-Blue Cheese Burgers
Amy – amylz
All Recipes Servings: 4
2 pounds ground beef
6 jalapeno peppers, seeded and chopped
8 ounces crumbled blue cheese
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons tamari or soy sauce
2 teaspoons salt, or to taste
4 slices Swiss cheese
4 hamburger buns, split
Preheat a grill for high heat. In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties. Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.
Long Beach Coleslaw
Amy - amylz
Recipe courtesy Guy Fieri
2 tablespoons extra-virgin olive oil
1/2 red onion, thinly sliced
2 tablespoons garlic, minced
1/2 small head red cabbage, cleaned and cut into 1/8-inch, julienned
1 tablespoon freshly ground black pepper
1 teaspoon sea salt
8 ounces red wine vinegar
2 Iceberg lettuce heads, cleaned and cut into 1-inch pieces
12-ounces blue cheese dressing, thick and chunky
In medium saute pan over medium heat, add olive oil, onion and garlic, cook for 2 minutes, do not let brown. Add cabbage, pepper, salt, and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until cabbage is tender. Remove to a bowl and let chill in refrigerator until cool. In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing. Strain cabbage mixture of any liquid and lightly mix with Iceberg and blue cheese dressing. Add pepper, to taste.
Amy
Tuesday, July 12, 2011
Marinated Spicy Pork Chops, Mixed Salad with Herb Vinaigrette
Hi everyone!
Tomorrow we are having Marinated Spicy Pork Chops for dinner. On the side we'll be having a Mixed Salad with Herb Vinaigrette and Baked Potatoes.
Marinated Spicy Pork Chops
Amy - amylz
All Recipes 8 servings
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
8 center cut pork chops
1. In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
2. Preheat an outdoor grill for high heat.
3. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 160 degrees F (70 degrees C).
Mixed Salad with Herb Vinaigrette
Amy – amylz
Recipe courtesy Emeril Lagasse
1 large or 2 small heads Bibb lettuce, rinsed, spun dry, and leaves left whole
1 (14-ounce) can or jar hearts of palm, drained and cut into rounds
2 vine-ripened tomatoes (each about 4 ounces), cut into eighths
1 firm-ripe Hass avocado, peeled, cut lengthwise, seeded, and sliced
1 small cucumber, peeled, sliced lengthwise and seeded, and cut into half-moons (about 1 cup)
Herb Vinaigrette, recipe follows
Salt and freshly ground black pepper
In a large bowl, combine the lettuce, hearts of palm, tomatoes, avocado, and cucumbers. Add enough dressing to lightly coat and toss. Season lightly with salt and pepper and serve.
Herb Vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon leaves
In a medium bowl, whisk together the mustard, shallots, vinegar, salt, and pepper. Slowly drizzle in the vegetable oil, whisking constantly to form an emulsion. Whisking, slowly add the extra- virgin olive oil. Fold in the herbs, adjust the seasoning to taste, and serve. Yield: about 3/4 cup
Amy
Tomorrow we are having Marinated Spicy Pork Chops for dinner. On the side we'll be having a Mixed Salad with Herb Vinaigrette and Baked Potatoes.
Marinated Spicy Pork Chops
Amy - amylz
All Recipes 8 servings
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
8 center cut pork chops
1. In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
2. Preheat an outdoor grill for high heat.
3. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 160 degrees F (70 degrees C).
Mixed Salad with Herb Vinaigrette
Amy – amylz
Recipe courtesy Emeril Lagasse
1 large or 2 small heads Bibb lettuce, rinsed, spun dry, and leaves left whole
1 (14-ounce) can or jar hearts of palm, drained and cut into rounds
2 vine-ripened tomatoes (each about 4 ounces), cut into eighths
1 firm-ripe Hass avocado, peeled, cut lengthwise, seeded, and sliced
1 small cucumber, peeled, sliced lengthwise and seeded, and cut into half-moons (about 1 cup)
Herb Vinaigrette, recipe follows
Salt and freshly ground black pepper
In a large bowl, combine the lettuce, hearts of palm, tomatoes, avocado, and cucumbers. Add enough dressing to lightly coat and toss. Season lightly with salt and pepper and serve.
Herb Vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon leaves
In a medium bowl, whisk together the mustard, shallots, vinegar, salt, and pepper. Slowly drizzle in the vegetable oil, whisking constantly to form an emulsion. Whisking, slowly add the extra- virgin olive oil. Fold in the herbs, adjust the seasoning to taste, and serve. Yield: about 3/4 cup
Amy
Monday, July 11, 2011
Nacho Dog
Hi everyone!
Tomorrow we are having Nacho Dogs for dinner. You can make the guacamole and salsa per the recipe here or you can just buy them already made and really make this easier. On the side we'll be having Chips and salsa and a green salad.
Nacho Dog
Amy - amylz
Recipe courtesy Bobby Flay, 2007
For the guacamole:
2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper
For the Grilled Tomato-Chipotle Salsa:
4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 tablespoons finely diced red onion
For the hot dogs:
8 kosher beef or turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 1/2 cups grated white Cheddar
8 pickled jalapenos, thinly sliced
Fried blue corn tortilla chips, coarsely crumbled
For the guacamole:
Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.
For the Grilled Tomato-Chipotle Salsa:
Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop. Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
For the hot dogs:
Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.
Amy
Tomorrow we are having Nacho Dogs for dinner. You can make the guacamole and salsa per the recipe here or you can just buy them already made and really make this easier. On the side we'll be having Chips and salsa and a green salad.
Nacho Dog
Amy - amylz
Recipe courtesy Bobby Flay, 2007
For the guacamole:
2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper
For the Grilled Tomato-Chipotle Salsa:
4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 tablespoons finely diced red onion
For the hot dogs:
8 kosher beef or turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 1/2 cups grated white Cheddar
8 pickled jalapenos, thinly sliced
Fried blue corn tortilla chips, coarsely crumbled
For the guacamole:
Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.
For the Grilled Tomato-Chipotle Salsa:
Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop. Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
For the hot dogs:
Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.
Amy
Sunday, July 10, 2011
Our Favorite Steak, Quick and Easy Grilled Potatoes
Hi everyone!
Tomorrow we are having Our Favorite Steak for dinner. Obviously this isn't our actual favorite steak since we've never tried it but it does sound good. If you can't find the Worcestershire Ground Black Pepper Blend at your store, I would sub some actual pepper and Worcestershire. Use any cut of steak you like as well. We'll also be having Quick and Easy Grilled Potatoes. These are kind of like baked potatoes that you grill after partially cooking them in the microwave. We'll also be having green beans.
Our Favorite Steak
Amy – amylz
McCormick Makes 4 servings.
3 tablespoons oil
3 tablespoons water
1 tablespoon red wine vinegar
2 teaspoons Minced Onions
2 teaspoons Worcestershire Ground Black Pepper Blend
1/2 teaspoon salt
1 pound boneless beef sirloin, New York strip or rib-eye steak
1. Mix all ingredients, except steak, in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steaks from marinade. Discard any remaining marinade.
3. Broil or grill over medium-high heat 6 to 8 minutes per side or until desired doneness. Sprinkle with additional Worcestershire Pepper, if desired.
Quick and Easy Grilled Potatoes
Amy - amylz
Yields: 4 servings
2 large russet potatoes, scrubbed
2 tablespoons olive oil
salt and ground black pepper to taste
1. Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
2. Preheat a grill for medium heat.
3. Brush the potato tops with olive oil, and season with salt and pepper to taste.
4. Cook on prepared grill for 15 to 20 minutes, turning once.
Amy
Tomorrow we are having Our Favorite Steak for dinner. Obviously this isn't our actual favorite steak since we've never tried it but it does sound good. If you can't find the Worcestershire Ground Black Pepper Blend at your store, I would sub some actual pepper and Worcestershire. Use any cut of steak you like as well. We'll also be having Quick and Easy Grilled Potatoes. These are kind of like baked potatoes that you grill after partially cooking them in the microwave. We'll also be having green beans.
Our Favorite Steak
Amy – amylz
McCormick Makes 4 servings.
3 tablespoons oil
3 tablespoons water
1 tablespoon red wine vinegar
2 teaspoons Minced Onions
2 teaspoons Worcestershire Ground Black Pepper Blend
1/2 teaspoon salt
1 pound boneless beef sirloin, New York strip or rib-eye steak
1. Mix all ingredients, except steak, in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove steaks from marinade. Discard any remaining marinade.
3. Broil or grill over medium-high heat 6 to 8 minutes per side or until desired doneness. Sprinkle with additional Worcestershire Pepper, if desired.
Quick and Easy Grilled Potatoes
Amy - amylz
Yields: 4 servings
2 large russet potatoes, scrubbed
2 tablespoons olive oil
salt and ground black pepper to taste
1. Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
2. Preheat a grill for medium heat.
3. Brush the potato tops with olive oil, and season with salt and pepper to taste.
4. Cook on prepared grill for 15 to 20 minutes, turning once.
Amy
Saturday, July 9, 2011
Italian Chicken Marinade, Pasta Salad with Fresh Herbs
Hi everyone!
Tomorrow we are having Italian Chicken. You marinate the chicken and then grill, easy breezy! On the side we'll be having Pasta Salad with Fresh Herbs. I love tarragon so I can't wait to try this salad!
Italian Chicken Marinade
Amy - amylz
Yields: 4 servings
1 (16 ounce) bottle Italian-style salad dressing
1 teaspoon garlic powder
1 teaspoon salt
4 skinless, boneless chicken breasts
1. In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
2. Preheat the grill for high heat.
3. Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.
Pasta Salad with Fresh Herbs
Amy – amylz
Family Fun
12 ounces rotini (corkscrew) pasta
1/4 cup white-wine vinegar
1 tbsp. water
1 1/2 tspns. salt
1/2 tspn. sugar
2 tspns. minced fresh herb leaves or 1/2 tspn. dried (we used tarragon)
1/8 tspn. ground black pepper
1/3 cup olive oil
2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
3/4 cup shredded carrots
3/4 cup diced Fontina, Edam, or Swiss cheese
1/2 cup chopped fresh basil leaves
Step 1 In a large pot of salted boiling water, cook the pasta until tender, about 8 minutes. Drain it in a colander, rinse well, and drain again.
Step 2 Meanwhile, in a large bowl, whisk together the vinegar, water, salt, sugar, tarragon, and pepper. Add the oil in a stream, whisking until well blended.
Step 3 Add the pasta and the remaining ingredients to the bowl and toss well. Serve the salad at room temperature. Serves 8 to 10.
Amy
Tomorrow we are having Italian Chicken. You marinate the chicken and then grill, easy breezy! On the side we'll be having Pasta Salad with Fresh Herbs. I love tarragon so I can't wait to try this salad!
Italian Chicken Marinade
Amy - amylz
Yields: 4 servings
1 (16 ounce) bottle Italian-style salad dressing
1 teaspoon garlic powder
1 teaspoon salt
4 skinless, boneless chicken breasts
1. In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
2. Preheat the grill for high heat.
3. Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.
Pasta Salad with Fresh Herbs
Amy – amylz
Family Fun
12 ounces rotini (corkscrew) pasta
1/4 cup white-wine vinegar
1 tbsp. water
1 1/2 tspns. salt
1/2 tspn. sugar
2 tspns. minced fresh herb leaves or 1/2 tspn. dried (we used tarragon)
1/8 tspn. ground black pepper
1/3 cup olive oil
2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
3/4 cup shredded carrots
3/4 cup diced Fontina, Edam, or Swiss cheese
1/2 cup chopped fresh basil leaves
Step 1 In a large pot of salted boiling water, cook the pasta until tender, about 8 minutes. Drain it in a colander, rinse well, and drain again.
Step 2 Meanwhile, in a large bowl, whisk together the vinegar, water, salt, sugar, tarragon, and pepper. Add the oil in a stream, whisking until well blended.
Step 3 Add the pasta and the remaining ingredients to the bowl and toss well. Serve the salad at room temperature. Serves 8 to 10.
Amy
Friday, July 8, 2011
Alan's Breakfast Burritos, Hawaiian Breakfast Wrap
Hi everyone!
Here are some of the breakfasts we'll be cooking up this week: For the breakfast burritos, I'm cutting the recipe way down and just making enough for 3 of us. I'm pretty sure my kids will love these, even with the spicy things! The Hawaiian wrap just sounds interesting. I think my 5 year old will love this!
Alan's Breakfast Burritos
Amy - amylz
Makes 10 servings:
12 eggs, lightly beaten
1 can (7 ounces) diced green chiles, drained
1 Tablespoon oil or butter
2 thinly sliced green onions (optional)
24 slices (2 packages, 2.2 ounces each) Fully Cooked Premium Precooked Bacon and diced
12 (10") flour tortillas, warmed
1 can (16 ounces) refried beans
Salsa (to taste)
2 cups shredded Cheddar cheese
In large mixing bowl, combine eggs and drained green chiles; stir well. Heat oil or butter in a large skillet over medium heat. Add onions if desired; add diced bacon and stir for 45 seconds. Add eggs to skillet; cook 4-6 minutes, stirring occasionally until eggs are thoroughly cooked and set but still moist. Top each tortilla with 2 Tablespoons refried beans, about 1/3 cup egg mixture, salsa and 3 Tablespoons cheese. Roll tortillas into burritos and serve.
Hawaiian Breakfast Wrap
Amy - amylz
Makes 4 servings
6 - eggs
1/4 - cup milk or water
1/4 - cup chopped ham
1/4 - cup chopped Red or Green Bell Pepper
2 - Tablespoons margarine
1 - can (8 ounces) Crushed Pineapple, drained
4 - (8-inch) flour tortillas
Beat together eggs and milk in medium bowl, until blended. Set aside. Cook ham and bell pepper in hot margarine over medium heat in large skillet, until ham is lightly browned and vegetables are tender-crisp. Stir in egg mixture and crushed pineapple. Scramble until desired doneness, stirring constantly.
Evenly divide egg mixture onto flour tortillas. Roll sides up. Serve with watermelon wedges and lime slice, if desired. Serve immediately.
Amy
Here are some of the breakfasts we'll be cooking up this week: For the breakfast burritos, I'm cutting the recipe way down and just making enough for 3 of us. I'm pretty sure my kids will love these, even with the spicy things! The Hawaiian wrap just sounds interesting. I think my 5 year old will love this!
Alan's Breakfast Burritos
Amy - amylz
Makes 10 servings:
12 eggs, lightly beaten
1 can (7 ounces) diced green chiles, drained
1 Tablespoon oil or butter
2 thinly sliced green onions (optional)
24 slices (2 packages, 2.2 ounces each) Fully Cooked Premium Precooked Bacon and diced
12 (10") flour tortillas, warmed
1 can (16 ounces) refried beans
Salsa (to taste)
2 cups shredded Cheddar cheese
In large mixing bowl, combine eggs and drained green chiles; stir well. Heat oil or butter in a large skillet over medium heat. Add onions if desired; add diced bacon and stir for 45 seconds. Add eggs to skillet; cook 4-6 minutes, stirring occasionally until eggs are thoroughly cooked and set but still moist. Top each tortilla with 2 Tablespoons refried beans, about 1/3 cup egg mixture, salsa and 3 Tablespoons cheese. Roll tortillas into burritos and serve.
Hawaiian Breakfast Wrap
Amy - amylz
Makes 4 servings
6 - eggs
1/4 - cup milk or water
1/4 - cup chopped ham
1/4 - cup chopped Red or Green Bell Pepper
2 - Tablespoons margarine
1 - can (8 ounces) Crushed Pineapple, drained
4 - (8-inch) flour tortillas
Beat together eggs and milk in medium bowl, until blended. Set aside. Cook ham and bell pepper in hot margarine over medium heat in large skillet, until ham is lightly browned and vegetables are tender-crisp. Stir in egg mixture and crushed pineapple. Scramble until desired doneness, stirring constantly.
Evenly divide egg mixture onto flour tortillas. Roll sides up. Serve with watermelon wedges and lime slice, if desired. Serve immediately.
Amy
Thursday, July 7, 2011
Ham Wrap, French Peasant Loaf, Crunchy English Garden Rolls
Hi everyone!
Here are some more of our lunch ideas for this week:
Ham Wrap
Ham, Cheddar Cheese, Green Onion, Bacon, Tomato and Banana Peppers with Honey Mustard in a Wrap. Unbelievable! (either that or I was just really hungry!)
French Peasant Loaf
Amy – amylz
Cut crusty French bread or baguette in half lengthwise, brush with olive oil or butter, and fill with thin slices of Gruyere cheese, a sprinkling of fresh thyme leaves, mesclun salad greens, salt and freshly-ground black pepper to taste.
Crunchy English Garden Rolls
Amy – amylz
Slice tender white rolls in half, slather with mayonnaise or soy-mayonnaise, and fill with thinly-sliced radishes, thinly-sliced English cucumber, chopped scallions, watercress, and fresh or dried dill.
Amy
Here are some more of our lunch ideas for this week:
Ham Wrap
Ham, Cheddar Cheese, Green Onion, Bacon, Tomato and Banana Peppers with Honey Mustard in a Wrap. Unbelievable! (either that or I was just really hungry!)
French Peasant Loaf
Amy – amylz
Cut crusty French bread or baguette in half lengthwise, brush with olive oil or butter, and fill with thin slices of Gruyere cheese, a sprinkling of fresh thyme leaves, mesclun salad greens, salt and freshly-ground black pepper to taste.
Crunchy English Garden Rolls
Amy – amylz
Slice tender white rolls in half, slather with mayonnaise or soy-mayonnaise, and fill with thinly-sliced radishes, thinly-sliced English cucumber, chopped scallions, watercress, and fresh or dried dill.
Amy
Wednesday, July 6, 2011
Onion Soup Burgers, Macaroni Salad
Hi everyone!
Tomorrow we are having Onion Soup Burgers. Steph says you want to use a 20/80 ground beef and not the super lean meat because you need some fat for these burgers. Otherwise they will be too dry. We'll also be having Macaroni Salad. This is just a basic recipe. We'll also be having a green salad.
Onion Soup Burgers
Steph
2lb ground beef or chuck
1 envelope of onion soup mix
2 T Worcestershire Sauce
1 medium onion grated
Pepper to taste
Mix all of the above make patties will make 8 to 10 patties depending on size
Macaroni Salad
Contributed By: 4kowboys
1 lb. Box whole wheat macaroni noodles
3 stalks Celery chopped
1 Medium onion chopped
6 Hardboiled eggs, peeled and chopped
2 Tbls. mustard
1 cup Mayonaise
Salt and pepper to taste
Boil noodles according to directions. Add the next 6 ingrediants and mix well. Chill and serve. May add more mayonaise to taste
Amy
Tomorrow we are having Onion Soup Burgers. Steph says you want to use a 20/80 ground beef and not the super lean meat because you need some fat for these burgers. Otherwise they will be too dry. We'll also be having Macaroni Salad. This is just a basic recipe. We'll also be having a green salad.
Onion Soup Burgers
Steph
2lb ground beef or chuck
1 envelope of onion soup mix
2 T Worcestershire Sauce
1 medium onion grated
Pepper to taste
Mix all of the above make patties will make 8 to 10 patties depending on size
Macaroni Salad
Contributed By: 4kowboys
1 lb. Box whole wheat macaroni noodles
3 stalks Celery chopped
1 Medium onion chopped
6 Hardboiled eggs, peeled and chopped
2 Tbls. mustard
1 cup Mayonaise
Salt and pepper to taste
Boil noodles according to directions. Add the next 6 ingrediants and mix well. Chill and serve. May add more mayonaise to taste
Amy
Tuesday, July 5, 2011
Moores' Chicken Breasts, Lemon Herb Green Beans
Hi everyone!
Tomorrow we are having Moore's Chicken Breasts. These are marinated and then grilled. We'll also be having Corn on the Cob and Lemon Herb Green Beans. You can also use the recipe for Lemon Herb Asparagus.
Moores' Chicken Breasts
Amy – amylz
Family Fun Magazine
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. garlic powder with parsley
1/4 tsp. ground black pepper
6 to 8 medium boneless, skinless chicken breasts
GLAZE
3/4 cup ketchup
3/4 cup honey
1/2 cup soy sauce
3 minced garlic cloves
1/4 tsp. Tabasco sauce
Step 1 In a medium-sized bowl, combine the first seven ingredients into a marinade. In a shallow nonmetallic dish, toss the chicken breasts with the marinade to coat completely. Cover the dish with plastic wrap and refrigerate it for 3 to 4 hours. Combine all the ingredients for the glaze and set it aside, covered.
Step 2 Cook the chicken over hot coals for about 6 minutes on each side. Avoid overcooking, which can dry out the meat. Remove the chicken from the grill, wrap in a single layer of aluminum foil, and grill it for 5 minutes more. Remove the foil packet from the heat, brush each piece on both sides with the glaze, and return the unwrapped pieces to the grill for 2 more minutes without turning. Serve immediately. Serves 6 to 8.
Lemon Herb Green Beans
Amy - amylz
Makes 8 servings.
1 1/2 pounds green beans, trimmed
2 tablespoons butter
1 teaspoon Basil Leaves
1/2 teaspoon Oregano Leaves
1/2 teaspoon grated lemon peel
1. Cook beans in boiling salted water in large uncovered saucepan on medium-high heat 7 minutes or until tender-crisp. Drain. Return beans to saucepan.
2. Toss with butter, basil, oregano and lemon peel. Let stand 5 minutes before serving.
Lemon Herb Asparagus: Use 1 1/2 pounds asparagus, ends trimmed, in place of the green beans.
Amy
Tomorrow we are having Moore's Chicken Breasts. These are marinated and then grilled. We'll also be having Corn on the Cob and Lemon Herb Green Beans. You can also use the recipe for Lemon Herb Asparagus.
Moores' Chicken Breasts
Amy – amylz
Family Fun Magazine
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. garlic powder with parsley
1/4 tsp. ground black pepper
6 to 8 medium boneless, skinless chicken breasts
GLAZE
3/4 cup ketchup
3/4 cup honey
1/2 cup soy sauce
3 minced garlic cloves
1/4 tsp. Tabasco sauce
Step 1 In a medium-sized bowl, combine the first seven ingredients into a marinade. In a shallow nonmetallic dish, toss the chicken breasts with the marinade to coat completely. Cover the dish with plastic wrap and refrigerate it for 3 to 4 hours. Combine all the ingredients for the glaze and set it aside, covered.
Step 2 Cook the chicken over hot coals for about 6 minutes on each side. Avoid overcooking, which can dry out the meat. Remove the chicken from the grill, wrap in a single layer of aluminum foil, and grill it for 5 minutes more. Remove the foil packet from the heat, brush each piece on both sides with the glaze, and return the unwrapped pieces to the grill for 2 more minutes without turning. Serve immediately. Serves 6 to 8.
Lemon Herb Green Beans
Amy - amylz
Makes 8 servings.
1 1/2 pounds green beans, trimmed
2 tablespoons butter
1 teaspoon Basil Leaves
1/2 teaspoon Oregano Leaves
1/2 teaspoon grated lemon peel
1. Cook beans in boiling salted water in large uncovered saucepan on medium-high heat 7 minutes or until tender-crisp. Drain. Return beans to saucepan.
2. Toss with butter, basil, oregano and lemon peel. Let stand 5 minutes before serving.
Lemon Herb Asparagus: Use 1 1/2 pounds asparagus, ends trimmed, in place of the green beans.
Amy
Monday, July 4, 2011
My Muffuletta, Macaroni/Potato Salad
Hi everyone! Happy Independence Day!
Tomorrow we are having Muffulettas for dinner. My 9 year old loves these. The great thing about a Muffuletta is they're better the longer you let them sit. So, you can make these up a day ahead of time. If you can't find a big round loaf to use, you can use any Italian bread. Use whatever meats you like but you definitely want to go with the more Italian meats. The ones suggested in this recipe are really perfect. You should be able to get them all at the deli counter as you don't need very much. Now, the recipe does say to make the olive salad a week ahead of time. If you can, great. If you can't, don't sweat it, it will still be good if it's made that day. She does say to just combine everything but I like to put it all in my food processor and really chop it up like an olive spread. It's delicious! Also, you can eat these right away but what I do is tightly wrap the sandwich in plastic wrap and let it marry for at least a few hours. It just tastes better! We'll also be having this Macaroni/Potato Salad. I love the idea of combining the two. We'll see what my family thinks.
My Muffuletta
Paban
1 10” round loaf Italian bread
1 Recipe Olive Salad
1/4 lb Genoa Salami
1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
1/4 lb Mortadella (I use San Danielle)
1/8 lb Sliced Mozzarella
1/8 lb Provolone
Assembly: Cut the bread in half length wise. Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom. Layer half of the Oldani on the bottom half of the bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of Oldani. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it. You’ve just created pure heaven. Serves: 4 light eaters, 2 hungry hangovers or one bad to the bone eating machine!
Muffuletta Olive Salad Recipe
1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Pimientos (Roasted red peppers) Recipe follows
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with: Extra Virgin Olive Oil about 1 - 1 1/2 Cups. Put into a bowl or jar, cover and let the flavors marry for about one week
Macaroni/Potato Salad
Dottie (hokiesmom)
You HAVE to have this for a plate lunch. Serve with a scoop of sticky white rice and fried shimp!!!! YUM!
8 hard-cooked eggs
1/2 lb macaroni, cooked
2 large white potatoes, cooked and cubed
2 cups Hellmans mayonnaise, NOT FAT FREE (ours tend to use more!)
1 pkg (10 oz) frozen peas, thawed and drained
celery, chopped
red bell pepper, chopped
green and red onion, chopped
salt and pepper to taste
After peeling the eggs, chop and put them into a bowl with macaroni and potatoes, toss lightly. Add remaining ingredients to macaroni mixture; mix gently. Chill overnight, tasting occasionally for needed salt and pepper seasonings. Makes 8 servings.
Amy
Tomorrow we are having Muffulettas for dinner. My 9 year old loves these. The great thing about a Muffuletta is they're better the longer you let them sit. So, you can make these up a day ahead of time. If you can't find a big round loaf to use, you can use any Italian bread. Use whatever meats you like but you definitely want to go with the more Italian meats. The ones suggested in this recipe are really perfect. You should be able to get them all at the deli counter as you don't need very much. Now, the recipe does say to make the olive salad a week ahead of time. If you can, great. If you can't, don't sweat it, it will still be good if it's made that day. She does say to just combine everything but I like to put it all in my food processor and really chop it up like an olive spread. It's delicious! Also, you can eat these right away but what I do is tightly wrap the sandwich in plastic wrap and let it marry for at least a few hours. It just tastes better! We'll also be having this Macaroni/Potato Salad. I love the idea of combining the two. We'll see what my family thinks.
My Muffuletta
Paban
1 10” round loaf Italian bread
1 Recipe Olive Salad
1/4 lb Genoa Salami
1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
1/4 lb Mortadella (I use San Danielle)
1/8 lb Sliced Mozzarella
1/8 lb Provolone
Assembly: Cut the bread in half length wise. Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom. Layer half of the Oldani on the bottom half of the bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of Oldani. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it. You’ve just created pure heaven. Serves: 4 light eaters, 2 hungry hangovers or one bad to the bone eating machine!
Muffuletta Olive Salad Recipe
1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Pimientos (Roasted red peppers) Recipe follows
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with: Extra Virgin Olive Oil about 1 - 1 1/2 Cups. Put into a bowl or jar, cover and let the flavors marry for about one week
Macaroni/Potato Salad
Dottie (hokiesmom)
You HAVE to have this for a plate lunch. Serve with a scoop of sticky white rice and fried shimp!!!! YUM!
8 hard-cooked eggs
1/2 lb macaroni, cooked
2 large white potatoes, cooked and cubed
2 cups Hellmans mayonnaise, NOT FAT FREE (ours tend to use more!)
1 pkg (10 oz) frozen peas, thawed and drained
celery, chopped
red bell pepper, chopped
green and red onion, chopped
salt and pepper to taste
After peeling the eggs, chop and put them into a bowl with macaroni and potatoes, toss lightly. Add remaining ingredients to macaroni mixture; mix gently. Chill overnight, tasting occasionally for needed salt and pepper seasonings. Makes 8 servings.
Amy
Sunday, July 3, 2011
Italian Confetti Pasta Salad
Hi everyone!
Tomorrow is 4th of July and we're going to my mom's for a barbecue. I am going to be making an Italian Confetti Pasta Salad. Really, what true barbecue is complete without a pasta salad?
Italian Confetti Pasta Salad
Amy – amylz
All Recipes Yields: 6 servings
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups dry colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives
1. Cook pasta according to package directions. Rinse in cold water, and drain.
2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
Amy
Tomorrow is 4th of July and we're going to my mom's for a barbecue. I am going to be making an Italian Confetti Pasta Salad. Really, what true barbecue is complete without a pasta salad?
Italian Confetti Pasta Salad
Amy – amylz
All Recipes Yields: 6 servings
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups dry colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives
1. Cook pasta according to package directions. Rinse in cold water, and drain.
2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
Amy
Saturday, July 2, 2011
Pasta Margherita
Hi everyone!
Tomorrow we are having Pasta Margherita for dinner. This uses a raw saw and I love that. If you love all the flavors in this dish, then you must try it. The basil and raw garlic are really superb! We'll also be having some good old fashioned steaks on the grill.
Pasta Margherita
meri (MyCarolinaBabies) - via cooking light
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic
1 (16-ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup (2 ounces) diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. While pasta cooks, combine basil, onions, minced garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss gently to coat pasta. Top with mozzarella.
Yield 4 servings (serving size: 2 cups pasta and 2 tablespoons mozzarella)
Nutritional Information
CALORIES 343(25% from fat); FAT 9.5g (sat 4.2g,mono 3.7g,poly 1g); PROTEIN 14.8g; CHOLESTEROL 20mg; CALCIUM 218mg; SODIUM 480mg; FIBER 3.2g; IRON 3.1mg; CARBOHYDRATE 49.5g
Amy
Tomorrow we are having Pasta Margherita for dinner. This uses a raw saw and I love that. If you love all the flavors in this dish, then you must try it. The basil and raw garlic are really superb! We'll also be having some good old fashioned steaks on the grill.
Pasta Margherita
meri (MyCarolinaBabies) - via cooking light
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic
1 (16-ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup (2 ounces) diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. While pasta cooks, combine basil, onions, minced garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss gently to coat pasta. Top with mozzarella.
Yield 4 servings (serving size: 2 cups pasta and 2 tablespoons mozzarella)
Nutritional Information
CALORIES 343(25% from fat); FAT 9.5g (sat 4.2g,mono 3.7g,poly 1g); PROTEIN 14.8g; CHOLESTEROL 20mg; CALCIUM 218mg; SODIUM 480mg; FIBER 3.2g; IRON 3.1mg; CARBOHYDRATE 49.5g
Amy
Friday, July 1, 2011
Good Old Fashioned Pancakes, Breakfast Pizza, Quick and Easy Salsa
Hi everyone!
As part of my "cook breakfast for my family" resolution, here are some of the things I'm making lately and a recipe for a quick salsa.
Good Old Fashioned Pancakes
Katie (Katiedid) from Allrecipes
1 1/2 c all-purpose flour (1 c AP and 1/2 c WW)
3 1/2 tsp baking powder
1 tsp salt
1 T white sugar
1 1/4 c milk
1 egg
3 T butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Katie's Notes: I used 1 c all-purpose and 1/2 c whole wheat, and skim milk. Nice texture and delicious tasting. Can also add 1 teaspoon vanilla and reduce the salt to 3/4 tsp if desired.
Breakfast Pizza
Amy – amylz
1 Refrigerated Can of Pizza Crust
8 Eggs
1/4 cup Milk
2 Tablespoons Butter or Margarine
8 ounces of Shredded Cheddar Cheese
6 links of Turkey Sausage, cooked and crumbled
Salt and Pepper
Salsa (optional)
Preheat oven to 425. Line a 12 inch pizza pan with the pizza crust. Bake in oven for about 5 minutes. Remove from the oven. Beat Eggs and Milk together. Add a dash of Salt and Pepper. In a pan, melt Butter or Margarine and then gently scramble the Eggs until they're firm but still moist. Sprinkle the Eggs over the Pizza Crust and add crumbled Turkey Sausage Links and the Shredded Cheddar Cheese. Bake until cheese is melted, about 5 minutes. Top with Salsa.
Quick and Easy Salsa
Amy - amylz
2 large tomatoes, chopped
1 can (4 ounce) black olives, drained and chopped
1 can (4 ounces) green chiles, drained and chopped
1 jalapeno pepper, seeded and chopped, optional
4 green onions, chopped
3 tablespoons vegetable oil
1 1/2 tablespoons white vinegar
1 teaspoon garlic salt
salt and pepper to taste
Combine all ingredients in a serving bowl. Serve with tortilla chips or corn chips.
Amy
As part of my "cook breakfast for my family" resolution, here are some of the things I'm making lately and a recipe for a quick salsa.
Good Old Fashioned Pancakes
Katie (Katiedid) from Allrecipes
1 1/2 c all-purpose flour (1 c AP and 1/2 c WW)
3 1/2 tsp baking powder
1 tsp salt
1 T white sugar
1 1/4 c milk
1 egg
3 T butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Katie's Notes: I used 1 c all-purpose and 1/2 c whole wheat, and skim milk. Nice texture and delicious tasting. Can also add 1 teaspoon vanilla and reduce the salt to 3/4 tsp if desired.
Breakfast Pizza
Amy – amylz
1 Refrigerated Can of Pizza Crust
8 Eggs
1/4 cup Milk
2 Tablespoons Butter or Margarine
8 ounces of Shredded Cheddar Cheese
6 links of Turkey Sausage, cooked and crumbled
Salt and Pepper
Salsa (optional)
Preheat oven to 425. Line a 12 inch pizza pan with the pizza crust. Bake in oven for about 5 minutes. Remove from the oven. Beat Eggs and Milk together. Add a dash of Salt and Pepper. In a pan, melt Butter or Margarine and then gently scramble the Eggs until they're firm but still moist. Sprinkle the Eggs over the Pizza Crust and add crumbled Turkey Sausage Links and the Shredded Cheddar Cheese. Bake until cheese is melted, about 5 minutes. Top with Salsa.
Quick and Easy Salsa
Amy - amylz
2 large tomatoes, chopped
1 can (4 ounce) black olives, drained and chopped
1 can (4 ounces) green chiles, drained and chopped
1 jalapeno pepper, seeded and chopped, optional
4 green onions, chopped
3 tablespoons vegetable oil
1 1/2 tablespoons white vinegar
1 teaspoon garlic salt
salt and pepper to taste
Combine all ingredients in a serving bowl. Serve with tortilla chips or corn chips.
Amy
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