Hi everyone!
Tomorrow we are having Beef Fajitas for dinner. I'm going to use this marinade recipe below. I plan to cook the steak whole and then when it's grilled I will thinly slice it. I'll also be sautéing up some onions and peppers to go with it. On the side we'll be having fries.
Beef Fajita Marinade
Sharon --GatorGrrrl
1-2 lbs flank steak or skirt steak
juice of 1 lime
1 tsp dried oregano
2 large cloves garlic, crushed
1 tablespoon minced fresh cilantro
2 teaspoons chili powder (or any cajun or blackening seasoning you have on hand)
1 tsp cumin
2 tsp kosher salt
1 tsp fresh black pepper
Combine all ingredients and mix well in a 1-gallon plastic zip-top bag with the steak. Refrigerate for 1 to 3 hours -- up to 24 hours. Cook on a hot grill, but be careful about overcooking. You want it to be pink in the middle so it is tender.
Monday, April 30, 2012
Sunday, April 29, 2012
Crescent Chicken Bundles
Hi everyone!
Here is a recipe for Crescent Chicken Bundles. I love recipes like these because they are fairly simple to make and they taste great. It's a great way to use up leftover, cooked chicken too.
Crescent Chicken Bundles
Amber (Dustin'sWifey) recipe from my sister
6 oz. cream cheese softened
4T. butter divided
2T. chives, minced
2T. milk
1/2 tsp salt
1/4 tsp pepper
4 cups cooked chicken, shredded or cubed
16 oz. refrigerated crescent rolls
1 cup seasoned croutons, crushed
In a mixing bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt, and pepper until smooth. Stir in chicken. Unroll crescent dough and separate into 8 pieces. Place some mixture in each dough piece and pinch edges to seal. Melt remaining butter and brush the tops of each crescent roll. Sprinkle with crushed croutons, lightly press down. Transfer to ungreased baking sheet and cook at 350 for 20-25 minutes.
To freeze place crescent rolls on baking sheet cover and place in freezer. Once frozen place in tupperware container or ziploc. May be frozen up to two months. To use frozen squares place on baking sheet in fridge and thaw. Bake as directed.
Here is a recipe for Crescent Chicken Bundles. I love recipes like these because they are fairly simple to make and they taste great. It's a great way to use up leftover, cooked chicken too.
Crescent Chicken Bundles
Amber (Dustin'sWifey) recipe from my sister
6 oz. cream cheese softened
4T. butter divided
2T. chives, minced
2T. milk
1/2 tsp salt
1/4 tsp pepper
4 cups cooked chicken, shredded or cubed
16 oz. refrigerated crescent rolls
1 cup seasoned croutons, crushed
In a mixing bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt, and pepper until smooth. Stir in chicken. Unroll crescent dough and separate into 8 pieces. Place some mixture in each dough piece and pinch edges to seal. Melt remaining butter and brush the tops of each crescent roll. Sprinkle with crushed croutons, lightly press down. Transfer to ungreased baking sheet and cook at 350 for 20-25 minutes.
To freeze place crescent rolls on baking sheet cover and place in freezer. Once frozen place in tupperware container or ziploc. May be frozen up to two months. To use frozen squares place on baking sheet in fridge and thaw. Bake as directed.
Amy
Saturday, April 28, 2012
Chicken Enchiladas Supreme
Hi everyone!
Here is a recipe for Chicken Enchiladas Supreme. This looks really easy and like it would be a quick meal for a busy weeknight. It's also a great recipe to use up leftover chicken or turkey. Often times if I don't have any, I will buy a rotisserie chicken and use that meat. You could even prepare this ahead of time and then pop it in the oven when you're ready. Let me know if you give it a try!
Chicken Enchiladas Supreme
~*~Sandy~*~
2 cups cooked, chopped chicken or turkey meat
1 4-oz can chopped, mild green chiles
1 7-oz can green chile salsa
1/2 tsp salt
2 cups heavy cream (don't substitute!)
12 corn tortillas (or 8 larger flour tortillas)
1 1/2 cups grated Monterey Jack cheese
Combine chicken, green chiles and green chile salsa and mix well. Mix salt and heavy cream in a medium bowl. Dip each tortilla into bowl containing cream and salt, coating each side. Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish. Pour remaining cream over enchiladas and sprinkle with cheese. Bake uncovered at 350* for 20 to 25 minutes.
Sandy's Note: My preference is to use the flour tortillas. These end up with a crispy top, almost as if deep fried, with a flavor like chile rellenos.
Here is a recipe for Chicken Enchiladas Supreme. This looks really easy and like it would be a quick meal for a busy weeknight. It's also a great recipe to use up leftover chicken or turkey. Often times if I don't have any, I will buy a rotisserie chicken and use that meat. You could even prepare this ahead of time and then pop it in the oven when you're ready. Let me know if you give it a try!
Chicken Enchiladas Supreme
~*~Sandy~*~
2 cups cooked, chopped chicken or turkey meat
1 4-oz can chopped, mild green chiles
1 7-oz can green chile salsa
1/2 tsp salt
2 cups heavy cream (don't substitute!)
12 corn tortillas (or 8 larger flour tortillas)
1 1/2 cups grated Monterey Jack cheese
Combine chicken, green chiles and green chile salsa and mix well. Mix salt and heavy cream in a medium bowl. Dip each tortilla into bowl containing cream and salt, coating each side. Fill each tortilla with chicken mixture. Roll and place in ungreased flat baking dish. Pour remaining cream over enchiladas and sprinkle with cheese. Bake uncovered at 350* for 20 to 25 minutes.
Sandy's Note: My preference is to use the flour tortillas. These end up with a crispy top, almost as if deep fried, with a flavor like chile rellenos.
Friday, April 27, 2012
Sensational Sirloin Kabobs
Hi everyone!
Tomorrow we are having Sensational Sirloin Kabobs for dinner. You could do whatever veggies you like but I like the ones listed here. We never blanch our peppers first so I probably won't do that.
Sensational Sirloin Kabobs
Amy (amylz)
Allrecipes
1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper seasoning
4 fluid ounces lemon-lime flavored carbonated beverage
2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
2 green bell peppers, cut into 2 inch pieces skewers
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 fresh pineapple - peeled, cored and cubed
In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
Tomorrow we are having Sensational Sirloin Kabobs for dinner. You could do whatever veggies you like but I like the ones listed here. We never blanch our peppers first so I probably won't do that.
Sensational Sirloin Kabobs
Amy (amylz)
Allrecipes
1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper seasoning
4 fluid ounces lemon-lime flavored carbonated beverage
2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
2 green bell peppers, cut into 2 inch pieces skewers
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 fresh pineapple - peeled, cored and cubed
In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
Thursday, April 26, 2012
Ham and Egg Salad Sandwich, Turkey Sausage and Broccoli Pasta
Hi everyone!
We are going to camping soon so I wanted to leave you with the sandwiches for this week plus one of the dinners we plan to do on our camping trip. The pasta dish is perfect for camping because it can be done in two pots (one for cooking the pasta, one for everything else).
Ham and Egg Salad Sandwich
Amy (amylz)
Makes 4 sandwiches
6 - hard-cooked eggs, peeled & diced
3/4 - cup mayonnaise or salad dressing
1/4 - cup onion, minced
1/4 - cup ham, minced
1/4 - cup celery, minced
1/4 - cup breadcrumbs
1/4 - teaspoon salt
1 - tomato, sliced (8 slices)
4 - leaves lettuce
8 - slices deli rye bread
In a mixing bowl, add the eggs, mayonnaise or (salad dressing), onion, ham, celery, breadcrumbs, and salt. Coarsely mix the mixture. Using a tablespoon, spread the egg salad mixture on the bottom half of deli rye bread. On the bottom half, place the tomato slices, a lettuce leaf. Place the top rye bread slice and serve.
Turkey Sausage and Broccoli Pasta
Amy - amylz
Recipe courtesy Cathy Lowe
8 ounces rigatoni
2 cloves garlic, minced
1 pound turkey sausage
Red pepper flakes, to taste
1 onion, chopped
3/4 cups chicken stock
1/2 red pepper, sliced
1 1/2 cups broccoli florets
Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve
We are going to camping soon so I wanted to leave you with the sandwiches for this week plus one of the dinners we plan to do on our camping trip. The pasta dish is perfect for camping because it can be done in two pots (one for cooking the pasta, one for everything else).
Ham and Egg Salad Sandwich
Amy (amylz)
Makes 4 sandwiches
6 - hard-cooked eggs, peeled & diced
3/4 - cup mayonnaise or salad dressing
1/4 - cup onion, minced
1/4 - cup ham, minced
1/4 - cup celery, minced
1/4 - cup breadcrumbs
1/4 - teaspoon salt
1 - tomato, sliced (8 slices)
4 - leaves lettuce
8 - slices deli rye bread
In a mixing bowl, add the eggs, mayonnaise or (salad dressing), onion, ham, celery, breadcrumbs, and salt. Coarsely mix the mixture. Using a tablespoon, spread the egg salad mixture on the bottom half of deli rye bread. On the bottom half, place the tomato slices, a lettuce leaf. Place the top rye bread slice and serve.
Turkey Sausage and Broccoli Pasta
Amy - amylz
Recipe courtesy Cathy Lowe
8 ounces rigatoni
2 cloves garlic, minced
1 pound turkey sausage
Red pepper flakes, to taste
1 onion, chopped
3/4 cups chicken stock
1/2 red pepper, sliced
1 1/2 cups broccoli florets
Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve
Wednesday, April 25, 2012
Peanut Butter Crunch French Toast, Southwestern Sausage Drop Biscuits
Hi everyone!
Here are the breakfast recipes for the week:
Peanut Butter Crunch French Toast
Amy (amylz)
French Bread sliced 1/2-inch thick
1 to 2 tablespoons peanut butter
1 egg, beaten
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
1 cup cornflakes, crushed
1 tablespoon butter
real maple syrup
fresh fruit
Spread peanutbutter on one side of bread. Combine in a pie plate egg, heavy cream and vanilla extract. Put cornflakes in another pie plate. Dip both sides of French bread in egg mixture then coat the peanutbutter side with cornflakes pressing to adhere. Melt 1 tablespoon butter in a skillet over medium heat, saute French bread on both sides until toasted. Serve buttered with real maple syrup and fresh fruit.
Southwestern Sausage Drop Biscuits
Summer aka The-Skipper-Bunch
1lb Hot Sausage, browned & drained
1c Green Onions, chopped
3c Bisquick
1c Milk
1-1/4 c Shredded Sharp Cheddar
1/4 Tsp Paprika
1 can Rotel, drained
A dash of Cayenne Pepper
Preheat oven to 350. Combine all ingredients, mix well. Shape dough into 2" balls, place on ungreased cookie sheets. Bake for 12 - 15 mins or until golden brown.
OP Note: Can use bacon bits, peppered or hickory bacon. Could also use pepperjack cheese.
Here are the breakfast recipes for the week:
Peanut Butter Crunch French Toast
Amy (amylz)
French Bread sliced 1/2-inch thick
1 to 2 tablespoons peanut butter
1 egg, beaten
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
1 cup cornflakes, crushed
1 tablespoon butter
real maple syrup
fresh fruit
Spread peanutbutter on one side of bread. Combine in a pie plate egg, heavy cream and vanilla extract. Put cornflakes in another pie plate. Dip both sides of French bread in egg mixture then coat the peanutbutter side with cornflakes pressing to adhere. Melt 1 tablespoon butter in a skillet over medium heat, saute French bread on both sides until toasted. Serve buttered with real maple syrup and fresh fruit.
Southwestern Sausage Drop Biscuits
Summer aka The-Skipper-Bunch
1lb Hot Sausage, browned & drained
1c Green Onions, chopped
3c Bisquick
1c Milk
1-1/4 c Shredded Sharp Cheddar
1/4 Tsp Paprika
1 can Rotel, drained
A dash of Cayenne Pepper
Preheat oven to 350. Combine all ingredients, mix well. Shape dough into 2" balls, place on ungreased cookie sheets. Bake for 12 - 15 mins or until golden brown.
OP Note: Can use bacon bits, peppered or hickory bacon. Could also use pepperjack cheese.
Tuesday, April 24, 2012
Wild Rice Casserole
Hi everyone!
Tomorrow we are having Wild Rice Casserole for dinner. This looks really good to me. I'm not sure what my family will think of it. I know my husband doesn't like meals with rice mixed in but I can't cook everything just for him. I want my kids to eat a wide variety of things. We'll also be having sliced tomatoes.
Wild Rice Casserole
Laura via allrecipes.com
1 pound ground pork sausage
2 skinless, boneless chicken breast halves, chopped
1 onion, chopped
3 cloves garlic, crushed
1 cup chopped celery
3 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (6 ounce) can sliced mushrooms, drained
1 (6 ounce) package long grain and wild rice mixture
1 (3 ounce) package sliced almonds
In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet. Preheat oven to 350 degrees F (175 degrees C). Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds. Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.
Tomorrow we are having Wild Rice Casserole for dinner. This looks really good to me. I'm not sure what my family will think of it. I know my husband doesn't like meals with rice mixed in but I can't cook everything just for him. I want my kids to eat a wide variety of things. We'll also be having sliced tomatoes.
Wild Rice Casserole
Laura via allrecipes.com
1 pound ground pork sausage
2 skinless, boneless chicken breast halves, chopped
1 onion, chopped
3 cloves garlic, crushed
1 cup chopped celery
3 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (6 ounce) can sliced mushrooms, drained
1 (6 ounce) package long grain and wild rice mixture
1 (3 ounce) package sliced almonds
In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet. Preheat oven to 350 degrees F (175 degrees C). Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds. Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.
Monday, April 23, 2012
Vegetable Casserole
Hi everyone!
Tomorrow we are having Vegetable Casserole for dinner. This is done in the crockpot. I think you could easily convert this to something you could cook in the oven as well. As for the cream soups, I'll probably do cream of mushroom and cream of celery but anything would work fine. We'll also have green beans and rolls.
Vegetable Casserole
Amy (ajays)
2 pounds ground beef, browned
3 cups sliced potatoes
3 cups sliced carrots
2 cans cream soup
1 cup water
1/2 tsp salt
1/4 tsp pepper
Layer ground beef and veggies in slow cooker. Top with soups, water and seasonings. Cook on low for 8 hours.
Tomorrow we are having Vegetable Casserole for dinner. This is done in the crockpot. I think you could easily convert this to something you could cook in the oven as well. As for the cream soups, I'll probably do cream of mushroom and cream of celery but anything would work fine. We'll also have green beans and rolls.
Vegetable Casserole
Amy (ajays)
2 pounds ground beef, browned
3 cups sliced potatoes
3 cups sliced carrots
2 cans cream soup
1 cup water
1/2 tsp salt
1/4 tsp pepper
Layer ground beef and veggies in slow cooker. Top with soups, water and seasonings. Cook on low for 8 hours.
Sunday, April 22, 2012
Tortellini Bake Parmesano
Hi everyone!
Tomorrow we are having Tortellini Bake Parmesano for dinner with a big green salad. I'll probably omit the cheese but otherwise follow the directions. I may put the cheese on the top. I don't use cheese tortellini for my family. I just pick out a flavor that seems like something they would like.
Tortellini Bake Parmesano
Kim aka (mommy2sweetie)
12 oz Cheese tortellini
1/2 lb Lean ground beef
1/2 md Onion; chopped fine
2 Cloves garlic; minced
1/2 ts Dried oregano; crushed
1 cn Chunky spaghetti sauce
2 sm Zucchini; sliced
1/3 c Grated parmesan cheese
1/3 c shredded mozzarella cheese
Cook pasta according to package directions; rinse and drain. Meanwhile, brown beef with onion, garlic and oregano in large skillet over medium-high heat; drain. Season with salt and pepper, if desired. Add spaghetti sauce and zucchini. Cook 15 minutes or until thickened, stirring occasionally. In oiled 2-quart microwavable dish, arrange half of pasta; top with half each of sauce and cheese. Repeat layers ending with cheese; cover. Microwave on high 8 to 10 minutes or until heated through, rotating dish halfway through cooking time. Makes 4 servings. Helpful Hint: For convenience, double recipe and freeze one for later use. The recipe can also be made ahead, refrigerated and heated just before serving (allow extra time in microwave if dish is chilled).
Tomorrow we are having Tortellini Bake Parmesano for dinner with a big green salad. I'll probably omit the cheese but otherwise follow the directions. I may put the cheese on the top. I don't use cheese tortellini for my family. I just pick out a flavor that seems like something they would like.
Tortellini Bake Parmesano
Kim aka (mommy2sweetie)
12 oz Cheese tortellini
1/2 lb Lean ground beef
1/2 md Onion; chopped fine
2 Cloves garlic; minced
1/2 ts Dried oregano; crushed
1 cn Chunky spaghetti sauce
2 sm Zucchini; sliced
1/3 c Grated parmesan cheese
1/3 c shredded mozzarella cheese
Cook pasta according to package directions; rinse and drain. Meanwhile, brown beef with onion, garlic and oregano in large skillet over medium-high heat; drain. Season with salt and pepper, if desired. Add spaghetti sauce and zucchini. Cook 15 minutes or until thickened, stirring occasionally. In oiled 2-quart microwavable dish, arrange half of pasta; top with half each of sauce and cheese. Repeat layers ending with cheese; cover. Microwave on high 8 to 10 minutes or until heated through, rotating dish halfway through cooking time. Makes 4 servings. Helpful Hint: For convenience, double recipe and freeze one for later use. The recipe can also be made ahead, refrigerated and heated just before serving (allow extra time in microwave if dish is chilled).
Saturday, April 21, 2012
Tomato-Basil Soup
Hi everyone!
Tomorrow we are having Tomato Basil Soup for dinner. I have always wanted to make my own Tomato Basil Soup and I'm finally giving it a try. I actually hate tomatoes and tomato soup but for some reason, I really like Tomato Basil soup. On the side I'm going to serve chicken nuggets and raw celery and carrot sticks.
Tomato-Basil Soup
Sandy~Bettyinthekitchen
2 tsp olive oil
cup chopped onion
3 garlic cloves, minced
1 28 oz can tomatoes
cup fresh basil or 4 tsp dried
2 tbsp heavy cream
tsp salt
Heat 2 teaspoon olive oil in a medium saucepan. Add 1/2 cup chopped onion and 3 chopped garlic cloves, saut 4 minutes or until onion is tender. Add 1 (28-oz) can whole tomatoes, drained, bring to a boil. Cover, reduce heat, and simmer 10 minutes. Pour tomato mixture into a blender, add 1/2 cup packed fresh basil leaves, 2 tablespoons whipping cream, and 1/2 teaspoon salt. Process until smooth.
Eileen's Notes: I use Whole peeled tomatoes with basil or Fire Roasted tomatoes with basil and 2% milk (1/4 cup approx.) and omit the Fresh Basil
Tomorrow we are having Tomato Basil Soup for dinner. I have always wanted to make my own Tomato Basil Soup and I'm finally giving it a try. I actually hate tomatoes and tomato soup but for some reason, I really like Tomato Basil soup. On the side I'm going to serve chicken nuggets and raw celery and carrot sticks.
Tomato-Basil Soup
Sandy~Bettyinthekitchen
2 tsp olive oil
cup chopped onion
3 garlic cloves, minced
1 28 oz can tomatoes
cup fresh basil or 4 tsp dried
2 tbsp heavy cream
tsp salt
Heat 2 teaspoon olive oil in a medium saucepan. Add 1/2 cup chopped onion and 3 chopped garlic cloves, saut 4 minutes or until onion is tender. Add 1 (28-oz) can whole tomatoes, drained, bring to a boil. Cover, reduce heat, and simmer 10 minutes. Pour tomato mixture into a blender, add 1/2 cup packed fresh basil leaves, 2 tablespoons whipping cream, and 1/2 teaspoon salt. Process until smooth.
Eileen's Notes: I use Whole peeled tomatoes with basil or Fire Roasted tomatoes with basil and 2% milk (1/4 cup approx.) and omit the Fresh Basil
Friday, April 20, 2012
Alan's Egg Salad Sandwich, Chicken Salad Sandwich
Hi everyone!
Here are the sandwiches for this week:
Alan's Egg Salad Sandwich
Amy - amylz
Makes 4 sandwiches
6 hard cooked eggs, peeled & diced
1/3 cup celery, diced
1/2 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon Cayenne
8 slices nine-grain bread
In a mixing bowl, add the eggs, celery, mayonnaise, lemon juice, dry mustard, Worcestershire sauce, salt, white pepper, and Cayenne. Using a Tablespoon, place the egg salad on bottom slice of nine-grain bread. Place the top slice of bread on bottom. Using a sharp knife cut bread in half and place on plate.
Chicken Salad Sandwich
Amy (amylz)
Makes 4 sandwiches
1 cup cooked chicken breast, diced
1/2 cup celery, diced
1/2 onion, diced
1/2 cup salad dressing (or mayonnaise)
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 hard-cooked egg, peeled
1 tomato, 8 slices
4 lettuce leaves
8 slices of bread (your choice of bread)
You want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor. Pulsate food processor about 4 times. You want ingredients well mixed; however, only coarsely chopped. With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.
Here are the sandwiches for this week:
Alan's Egg Salad Sandwich
Amy - amylz
Makes 4 sandwiches
6 hard cooked eggs, peeled & diced
1/3 cup celery, diced
1/2 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon Cayenne
8 slices nine-grain bread
In a mixing bowl, add the eggs, celery, mayonnaise, lemon juice, dry mustard, Worcestershire sauce, salt, white pepper, and Cayenne. Using a Tablespoon, place the egg salad on bottom slice of nine-grain bread. Place the top slice of bread on bottom. Using a sharp knife cut bread in half and place on plate.
Chicken Salad Sandwich
Amy (amylz)
Makes 4 sandwiches
1 cup cooked chicken breast, diced
1/2 cup celery, diced
1/2 onion, diced
1/2 cup salad dressing (or mayonnaise)
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 hard-cooked egg, peeled
1 tomato, 8 slices
4 lettuce leaves
8 slices of bread (your choice of bread)
You want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor. Pulsate food processor about 4 times. You want ingredients well mixed; however, only coarsely chopped. With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.
Thursday, April 19, 2012
Quiche Cups
Hi everyone!
Here are the breakfasts for this week. There is only one recipe because I'm going to be making some more quick and easy things. We will be doing easy smoothies with toast. For smoothies, I just throw in whatever frozen fruit I have in the freezer, some yogurt and juice. Done! We'll also have sausage links wrapped in a pancake. I like to buy frozen links and frozen pancakes. They're easy to pop in the microwave. We'll have simple egg sandwiches with a fried egg and then ham or bacon. The last one will be cinnamon toast with sausage links.
Quiche Cups
Amy (amylz)
In a mixing bowl, blend eggs (depending on how many you are making ahead of time) Add in any of the following ingredients you like.
Shredded cheese
Chopped onion
Chopped, cooked spinach
Mushrooms
Diced ham
Crumbled sausage
Bacon, chopped
Chopped green peppers
Blend together and pour into a muffin pan lined with muffin cups. Bake at 350 degrees for 20 minutes. Cool and place in baggies. Freeze for breakfast or snacks. This are great to make ahead and freeze. Pull out of the freezer in the morning and heat in the microwave 30 seconds -1 minute.
Here are the breakfasts for this week. There is only one recipe because I'm going to be making some more quick and easy things. We will be doing easy smoothies with toast. For smoothies, I just throw in whatever frozen fruit I have in the freezer, some yogurt and juice. Done! We'll also have sausage links wrapped in a pancake. I like to buy frozen links and frozen pancakes. They're easy to pop in the microwave. We'll have simple egg sandwiches with a fried egg and then ham or bacon. The last one will be cinnamon toast with sausage links.
Quiche Cups
Amy (amylz)
In a mixing bowl, blend eggs (depending on how many you are making ahead of time) Add in any of the following ingredients you like.
Shredded cheese
Chopped onion
Chopped, cooked spinach
Mushrooms
Diced ham
Crumbled sausage
Bacon, chopped
Chopped green peppers
Blend together and pour into a muffin pan lined with muffin cups. Bake at 350 degrees for 20 minutes. Cool and place in baggies. Freeze for breakfast or snacks. This are great to make ahead and freeze. Pull out of the freezer in the morning and heat in the microwave 30 seconds -1 minute.
Wednesday, April 18, 2012
Waikiki Meatballs
Hi everyone!
Tomorrow we are having Waikiki Meatballs for dinner. These are sweet and sour meatballs. On the side I'll serve rice and salad.
Waikiki Meatballs
Merritt (merrittfields)
1 1/2 pounds ground beef
2/3 cup saltine cracker crumbs
1/3 cup minced onion
1 egg
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
1/2 cup packed brown sugar
15 ounces pineapple chunks in juice -- juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper
In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs. Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
Tomorrow we are having Waikiki Meatballs for dinner. These are sweet and sour meatballs. On the side I'll serve rice and salad.
Waikiki Meatballs
Merritt (merrittfields)
1 1/2 pounds ground beef
2/3 cup saltine cracker crumbs
1/3 cup minced onion
1 egg
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
1/2 cup packed brown sugar
15 ounces pineapple chunks in juice -- juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper
In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs. Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
Tuesday, April 17, 2012
Ugly Naked Chicken, Twice-Baked Potato Casserole
Hi everyone!
Tomorrow we are having Ugly Naked Chicken for dinner. This calls for bone in chicken but for those who know me, you know I don't eat chicken with a bone. So, I will do boneless, skinless chicken, probably breasts and thighs. Since I'm doing boneless, I will need to bring the cooking time way down, probably about 25-30 minutes. Well, now that I think about it, I might do some drumsticks, my kids love those. If I do, I will follow the cooking time here. Then I'm making Twice Baked Potato Casserole. I am going to cut this recipe in half. I don't know if my family will like this since they don't care for sweet potatoes but I love them! We'll also be having green beans.
Ugly Naked Chicken
Katie (Katiedid) from Recipezaar
8 pieces bone-in skinless chicken
garlic powder, to taste
salt, to taste
black pepper, to taste
1 c honey
1/8 c low-sodium soy sauce
1/4 c butter
1/8 c Worcestershire sauce
1/8 c lemon juice
Preheat oven to 350 degrees. Place chicken pieces in a 9x13 casserole sprayed with nonstick cooking spray. Generously sprinkle chicken pieces with garlic powder, salt and pepper to taste on both sides. Bake, uncovered, for 40 minutes. Meanwhile, in a microwaveable bowl, combine honey, soy sauce, butter, Worcestershire sauce, and lemon juice and heat on High power for about 30-45 seconds, or until butter melts and you can easily stir ingredients together, watch carefully so you don’t overheat it. After chicken has baked for the 40 minutes, pour the honey mixture all over the chicken and bake another 10 minutes, flip chicken over, bake another 10 minutes longer or until chicken is cooked all the way through and is tender. Note: If you prefer your chicken “dressed” go ahead and leave the skin on.
Twice-Baked Potato Casserole
From the Southern Living Easy Entertaining Cookbook
OP Liz - JBBsMom01
8 medium-size baking potatoes (4 lbs), baked
2 cups (8 oz.) shredded Cheddar cheese, divided
1 (16 oz.) container sour cream
1 (8 oz.) package cream cheese, softened
1/2 cup milk
1/2 cup butter or margarine, melted
2 garlic cloves, minced
1 tbsp. fresh chives, chopped
1-1/2 tsp. salt
1/2 tsp. pepper
6 bacon slices, cooked and crumbled
1/4 cup chopped fresh chives
Garnish: Chive bundles
Peel baked potatoes, and coarsley mash pulp with a potato masher. Stir in 1 cup Cheddar cheese, sour cream, and next 7 ingredients. Spoon into a lightly greased 13 x 9 inch baking dish. Bake at 350 degrees for about 1/2 hour, top with remaining 1 cup of cheese and crumbled bacon, return to oven and bake until cheese is melted and gooey.
Tomorrow we are having Ugly Naked Chicken for dinner. This calls for bone in chicken but for those who know me, you know I don't eat chicken with a bone. So, I will do boneless, skinless chicken, probably breasts and thighs. Since I'm doing boneless, I will need to bring the cooking time way down, probably about 25-30 minutes. Well, now that I think about it, I might do some drumsticks, my kids love those. If I do, I will follow the cooking time here. Then I'm making Twice Baked Potato Casserole. I am going to cut this recipe in half. I don't know if my family will like this since they don't care for sweet potatoes but I love them! We'll also be having green beans.
Ugly Naked Chicken
Katie (Katiedid) from Recipezaar
8 pieces bone-in skinless chicken
garlic powder, to taste
salt, to taste
black pepper, to taste
1 c honey
1/8 c low-sodium soy sauce
1/4 c butter
1/8 c Worcestershire sauce
1/8 c lemon juice
Preheat oven to 350 degrees. Place chicken pieces in a 9x13 casserole sprayed with nonstick cooking spray. Generously sprinkle chicken pieces with garlic powder, salt and pepper to taste on both sides. Bake, uncovered, for 40 minutes. Meanwhile, in a microwaveable bowl, combine honey, soy sauce, butter, Worcestershire sauce, and lemon juice and heat on High power for about 30-45 seconds, or until butter melts and you can easily stir ingredients together, watch carefully so you don’t overheat it. After chicken has baked for the 40 minutes, pour the honey mixture all over the chicken and bake another 10 minutes, flip chicken over, bake another 10 minutes longer or until chicken is cooked all the way through and is tender. Note: If you prefer your chicken “dressed” go ahead and leave the skin on.
Twice-Baked Potato Casserole
From the Southern Living Easy Entertaining Cookbook
OP Liz - JBBsMom01
8 medium-size baking potatoes (4 lbs), baked
2 cups (8 oz.) shredded Cheddar cheese, divided
1 (16 oz.) container sour cream
1 (8 oz.) package cream cheese, softened
1/2 cup milk
1/2 cup butter or margarine, melted
2 garlic cloves, minced
1 tbsp. fresh chives, chopped
1-1/2 tsp. salt
1/2 tsp. pepper
6 bacon slices, cooked and crumbled
1/4 cup chopped fresh chives
Garnish: Chive bundles
Peel baked potatoes, and coarsley mash pulp with a potato masher. Stir in 1 cup Cheddar cheese, sour cream, and next 7 ingredients. Spoon into a lightly greased 13 x 9 inch baking dish. Bake at 350 degrees for about 1/2 hour, top with remaining 1 cup of cheese and crumbled bacon, return to oven and bake until cheese is melted and gooey.
Monday, April 16, 2012
Turkey & Mushroom Burgers,
Hi everyone!
Tomorrow we are having Turkey & Mushroom Burgers for dinner. My kids don't like mushrooms so I may do half with the mushrooms and half without, I haven't decided yet. Since they're finely chopped, they may not notice them. Hmmmm! At any rate, these should be nice and moist. On the side we'll be having french fries and raw carrot sticks.
Turkey & Mushroom Burgers
Sarah ~ Mama2Elli-Bean ~ via Sunset Low-Fat Cookbook
Makes 6 servings
1 egg white
1/4 c dry white wine
1/3 c soft French bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/4 c shallots, finely chopped
1 lb ground turkey breast
4 oz mushrooms, finely chopped
6 onion hamburger buns, split & warmed
1. In a medium-sized bowl, beat egg white and wine until blended.
2. Stir in crumbs, salt, pepper and shallots; then lightly mix in turkey & mushrooms.
3. Shape turkey mixture into 6 patties, each about 1/2" thick.
4. Spray a wide nonstick frying pan with cooking spray and place over med-high heat; add turkey patties.
5. Cook, turning once, until patties are lightly browned on both sides and juices run clear when a knife is inserted into center (about 8-10 mins).
6. Serve on warm rolls; add condiments to taste, if desired.
234 calories, 4g total fat (1g saturated fat), 25g carbs, 22g protein, 49mg cholesterol, 369mg sodium
Tomorrow we are having Turkey & Mushroom Burgers for dinner. My kids don't like mushrooms so I may do half with the mushrooms and half without, I haven't decided yet. Since they're finely chopped, they may not notice them. Hmmmm! At any rate, these should be nice and moist. On the side we'll be having french fries and raw carrot sticks.
Turkey & Mushroom Burgers
Sarah ~ Mama2Elli-Bean ~ via Sunset Low-Fat Cookbook
Makes 6 servings
1 egg white
1/4 c dry white wine
1/3 c soft French bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/4 c shallots, finely chopped
1 lb ground turkey breast
4 oz mushrooms, finely chopped
6 onion hamburger buns, split & warmed
1. In a medium-sized bowl, beat egg white and wine until blended.
2. Stir in crumbs, salt, pepper and shallots; then lightly mix in turkey & mushrooms.
3. Shape turkey mixture into 6 patties, each about 1/2" thick.
4. Spray a wide nonstick frying pan with cooking spray and place over med-high heat; add turkey patties.
5. Cook, turning once, until patties are lightly browned on both sides and juices run clear when a knife is inserted into center (about 8-10 mins).
6. Serve on warm rolls; add condiments to taste, if desired.
234 calories, 4g total fat (1g saturated fat), 25g carbs, 22g protein, 49mg cholesterol, 369mg sodium
Sunday, April 15, 2012
Tomato-Basil Lasagna with Prosciutto
Hi everyone!
Tomorrow we are having Tomato Basil Lasagna with Prosciutto for dinner. This is just a variation on the traditional lasagna. I think my family will like it but who knows. We'll also be having a green salad and garlic bread.
Tomato-Basil Lasagna with Prosciutto
Amy - amylz
Cooking Light, JULY 2000
5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
Preheat oven to 375. Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended. Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella. Cover and bake at 375 for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.
Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.
Tomorrow we are having Tomato Basil Lasagna with Prosciutto for dinner. This is just a variation on the traditional lasagna. I think my family will like it but who knows. We'll also be having a green salad and garlic bread.
Tomato-Basil Lasagna with Prosciutto
Amy - amylz
Cooking Light, JULY 2000
5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
Preheat oven to 375. Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended. Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella. Cover and bake at 375 for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.
Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.
Saturday, April 14, 2012
Apple Pie Cake, Dulce de Leche Trifle
Hi everyone!
Tomorrow we are having dinner with friends and I am planning to bring dessert. I am going to make one of these and then make the other one some time this week. I'll let you know how they go. I am too chicken to make my own dulce de leche so I'll probably just buy a jar of caramel sauce.
Apple Pie Cake
Bex (Bex&Kids)
1/4 cup butter
3/4 cup sugar
1 large egg
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla
2 cups chopped apples
1/2 cup chopped nuts
Preheat oven to 350F. In a bowl combine flour, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large mixing bowl, blend butter, sugar, egg and vanilla until well blended. Mix in dry ingredients and stir in apples and nuts. Spread mixture into a greased and floured 9" pie pan. Mixture will seem quite dry but try to spread evenly. Bake for 40-45 minutes.
Bex's Notes: I usually double this and bake it in a 9x13 pan instead of a pie dish.
Dulce de Leche Trifle
Amy (amylz)
Recipe courtesy George Duran
1 quart strawberries, sliced
2 bananas, sliced
6 biscotti, crushed
1 angel food cake, crumbled
1 (24-ounce) container whipped cream
1 can dulce de leche*
1 bottle chocolate sauce
In a large trifle bowl (or other clear glass bowl), put the strawberries, bananas, biscotti, cake, and whipped cream in random layers. Drizzle the dulce de leche and chocolate sauce between layers, saving a generous portion of each for the top. Scoop out and serve in individual bowls.
*To make dulce de leche: Put a can of sweetened condensed milk in a pot and cover with water. Bring the water to a simmer and cook for 3 hours, turning the can over every half hour and topping off with more hot water if it evaporates. Turn off the heat and leave the can in the water until it is completely cool.
Tomorrow we are having dinner with friends and I am planning to bring dessert. I am going to make one of these and then make the other one some time this week. I'll let you know how they go. I am too chicken to make my own dulce de leche so I'll probably just buy a jar of caramel sauce.
Apple Pie Cake
Bex (Bex&Kids)
1/4 cup butter
3/4 cup sugar
1 large egg
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla
2 cups chopped apples
1/2 cup chopped nuts
Preheat oven to 350F. In a bowl combine flour, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large mixing bowl, blend butter, sugar, egg and vanilla until well blended. Mix in dry ingredients and stir in apples and nuts. Spread mixture into a greased and floured 9" pie pan. Mixture will seem quite dry but try to spread evenly. Bake for 40-45 minutes.
Bex's Notes: I usually double this and bake it in a 9x13 pan instead of a pie dish.
Dulce de Leche Trifle
Amy (amylz)
Recipe courtesy George Duran
1 quart strawberries, sliced
2 bananas, sliced
6 biscotti, crushed
1 angel food cake, crumbled
1 (24-ounce) container whipped cream
1 can dulce de leche*
1 bottle chocolate sauce
In a large trifle bowl (or other clear glass bowl), put the strawberries, bananas, biscotti, cake, and whipped cream in random layers. Drizzle the dulce de leche and chocolate sauce between layers, saving a generous portion of each for the top. Scoop out and serve in individual bowls.
*To make dulce de leche: Put a can of sweetened condensed milk in a pot and cover with water. Bring the water to a simmer and cook for 3 hours, turning the can over every half hour and topping off with more hot water if it evaporates. Turn off the heat and leave the can in the water until it is completely cool.
Friday, April 13, 2012
Garden Ham Hoagie, Apple - Peanut Butter Sandwich, Garden-Fresh Pitas
Hi everyone!
Here are the sandwiches for this week:
Garden Ham Hoagie
Amy - amylz
Makes 4 servings
2 - small loaf French bread (about 8 ounces each)
2 - green or red pepper, chopped
1/2 - cup mayonnaise
2 - Leaf lettuce
6 - cheese singles
2 - packages (6 ounces) Smoked Ham
First, cut bread loaf in half horizontally. Next, in a bowl, add green pepper and mayo. Mix. Spread pepper-mayonnaise onto bottom half of bread loaf. Then cover with lettuce, singles, ham and top half of bread loaf. Cut in half and serve.
Apple - Peanut Butter Sandwich
Amy - amylz
Makes 5 sandwiches
1/2 - cup peanut butter
2 - tablespoons mayonnaise or salad dressing
2 - teaspoons lemon juice
6 - slices bacon, crisp-cooked and crumbled
10 - buttered French bread slices
2 - apples, cored and cut in wedges
In small mixing bowl stir together peanut butter, mayonnaise or salad dressing and lemon juice until smooth. Stir in the crumbled bacon. Spread mixture over French bread slices. Garnish each sandwich with some apple wedges.
Garden-Fresh Pitas
Amy - amylz
Makes 4 servings
1-1/2 cups cup-up cooked chicken (9-ounces)
1/3 cup Creamy Italian or Lite Creamy Italian Dressing
1/4 cup finely chopped celery
4 small pita breads, split
Lettuce leaves
1 medium onion, sliced
1/2 cup thinly sliced cucumber
In a medium bowl, combine chicken, creamy Italian dressing and celery. Cover and chill for 1 hour. To serve, line breads with lettuce, tomato and cucumber. Spoon on chicken mixture and serve.
Here are the sandwiches for this week:
Garden Ham Hoagie
Amy - amylz
Makes 4 servings
2 - small loaf French bread (about 8 ounces each)
2 - green or red pepper, chopped
1/2 - cup mayonnaise
2 - Leaf lettuce
6 - cheese singles
2 - packages (6 ounces) Smoked Ham
First, cut bread loaf in half horizontally. Next, in a bowl, add green pepper and mayo. Mix. Spread pepper-mayonnaise onto bottom half of bread loaf. Then cover with lettuce, singles, ham and top half of bread loaf. Cut in half and serve.
Apple - Peanut Butter Sandwich
Amy - amylz
Makes 5 sandwiches
1/2 - cup peanut butter
2 - tablespoons mayonnaise or salad dressing
2 - teaspoons lemon juice
6 - slices bacon, crisp-cooked and crumbled
10 - buttered French bread slices
2 - apples, cored and cut in wedges
In small mixing bowl stir together peanut butter, mayonnaise or salad dressing and lemon juice until smooth. Stir in the crumbled bacon. Spread mixture over French bread slices. Garnish each sandwich with some apple wedges.
Garden-Fresh Pitas
Amy - amylz
Makes 4 servings
1-1/2 cups cup-up cooked chicken (9-ounces)
1/3 cup Creamy Italian or Lite Creamy Italian Dressing
1/4 cup finely chopped celery
4 small pita breads, split
Lettuce leaves
1 medium onion, sliced
1/2 cup thinly sliced cucumber
In a medium bowl, combine chicken, creamy Italian dressing and celery. Cover and chill for 1 hour. To serve, line breads with lettuce, tomato and cucumber. Spoon on chicken mixture and serve.
Thursday, April 12, 2012
Peanut Butter Pancakes, Dreamy Cream of Wheat, Pink Smoothie, Amish Baked Oatmeal
Hi everyone!
Here are the breakfasts for this week. I am finally back to cooking breakfasts. We will have some bagels with almond butter and apple slices on the days I don't feel like cooking!
Peanut Butter Pancakes
Amy (amylz)
Family Fun
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
2 tablespoons sugar
2 tablespoons vegetable oil
1 large egg
1 cup plus 2 tablespoons milk
Banana slices (optional)
Honey roasted peanuts, coarsely chopped (optional)
Maple syrup
In a large bowl, mix together the flour, baking powder, and salt, and set aside. In a small bowl, whisk together the peanut butter, sugar, and oil until smooth. Beat in the egg, then the milk. Pour the milk mixture into the flour mixture, stirring just until blended. Next, lightly coat a griddle or skillet with oil and heat it over medium-high heat. Drop the batter onto the griddle by 1/4-cup measures. Cook until tiny bubbles appear on the surfaces of the cakes, then flip them and cook a few minutes more. Serve topped with banana slices and chopped peanuts, and drizzled with maple syrup. Makes twelve 4-inch pancakes.
Dreamy Cream of Wheat
Amy (amylz)
Cream of wheat
Water and/or Milk (see box for amounts)
1-2 tspn Honey
pinch salt
1 sliced banana (mashed banana is nice too and then you don't really need the honey)
Optional
handful walnuts or pecans
1-2 tspn brown sugar instead of honey
Pink Smoothie
Amy (amylz)
1 Cup frozen berries (strawberries, blueberries, raspberries, blackberries)
1 Banana
1/2 cup vanilla yogurt
1/2 cup water
Optional
1 scoop Whey or Soy Protein instead of Yogurt
1 Tbsp ground flax seeds
additional 1/2 cup water if using the protein powder
Amish Baked Oatmeal
Amy (amylz)
2 cups quick-cooking oats
1 cup milk
1/2 cup sugar
1 egg
1/4 cup butter
2 teaspoons vanilla
1 a teaspoon salt
1 teaspoon baking soda
1/2 cup dried fruit (optional)
Mix all ingredients and bake in a preheated 350 degree oven 30 minutes.
Here are the breakfasts for this week. I am finally back to cooking breakfasts. We will have some bagels with almond butter and apple slices on the days I don't feel like cooking!
Peanut Butter Pancakes
Amy (amylz)
Family Fun
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
2 tablespoons sugar
2 tablespoons vegetable oil
1 large egg
1 cup plus 2 tablespoons milk
Banana slices (optional)
Honey roasted peanuts, coarsely chopped (optional)
Maple syrup
In a large bowl, mix together the flour, baking powder, and salt, and set aside. In a small bowl, whisk together the peanut butter, sugar, and oil until smooth. Beat in the egg, then the milk. Pour the milk mixture into the flour mixture, stirring just until blended. Next, lightly coat a griddle or skillet with oil and heat it over medium-high heat. Drop the batter onto the griddle by 1/4-cup measures. Cook until tiny bubbles appear on the surfaces of the cakes, then flip them and cook a few minutes more. Serve topped with banana slices and chopped peanuts, and drizzled with maple syrup. Makes twelve 4-inch pancakes.
Dreamy Cream of Wheat
Amy (amylz)
Cream of wheat
Water and/or Milk (see box for amounts)
1-2 tspn Honey
pinch salt
1 sliced banana (mashed banana is nice too and then you don't really need the honey)
Optional
handful walnuts or pecans
1-2 tspn brown sugar instead of honey
Pink Smoothie
Amy (amylz)
1 Cup frozen berries (strawberries, blueberries, raspberries, blackberries)
1 Banana
1/2 cup vanilla yogurt
1/2 cup water
Optional
1 scoop Whey or Soy Protein instead of Yogurt
1 Tbsp ground flax seeds
additional 1/2 cup water if using the protein powder
Amish Baked Oatmeal
Amy (amylz)
2 cups quick-cooking oats
1 cup milk
1/2 cup sugar
1 egg
1/4 cup butter
2 teaspoons vanilla
1 a teaspoon salt
1 teaspoon baking soda
1/2 cup dried fruit (optional)
Mix all ingredients and bake in a preheated 350 degree oven 30 minutes.
Wednesday, April 11, 2012
Tomato Sauce - Crock Pot
Hi everyone!
Tomorrow we are having spaghetti and meatballs for dinner. I am going to make this tomato sauce, in the crockpot. Then I will add in some frozen meatballs an cook up some whole wheat spaghetti noodles. We will also have a big green salad. This would be a great sauce to freeze if you have any leftover!
Tomato Sauce - Crock Pot
Amy - amylz
2 (28 oz.) cans crushed tomatoes
2 (28 oz.) cans tomato puree
1 (18 oz.) can tomato paste
1/4 c. extra virgin olive oil
1 med. onion, chopped
4 bay leaves
2 cloves garlic, sliced
1 tbsp. dry basil
2 tsp. seasoned salt
1-2 lg. carrots, shredded
Heat oil in crock pot then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on low all day.
Tomorrow we are having spaghetti and meatballs for dinner. I am going to make this tomato sauce, in the crockpot. Then I will add in some frozen meatballs an cook up some whole wheat spaghetti noodles. We will also have a big green salad. This would be a great sauce to freeze if you have any leftover!
Tomato Sauce - Crock Pot
Amy - amylz
2 (28 oz.) cans crushed tomatoes
2 (28 oz.) cans tomato puree
1 (18 oz.) can tomato paste
1/4 c. extra virgin olive oil
1 med. onion, chopped
4 bay leaves
2 cloves garlic, sliced
1 tbsp. dry basil
2 tsp. seasoned salt
1-2 lg. carrots, shredded
Heat oil in crock pot then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on low all day.
Amy
Tuesday, April 10, 2012
Tomato Alfredo TortellinI
Hi everyone!
Tomorrow we are having Tomato Alfredo Tortellini and a big salad for dinner. This as written in a vegetarian meal but I am going to use chicken tortellini because my men don't eat cheese tortellini. There are all kinds of flavors of tortellini out there though, just use whatever you like!
Tomato Alfredo TortellinI
(Jessica)
1/2 cup butter (1 stick)
2 cloves garlic, finely chopped or 2 tsp garlic powder
2 cups heavy or light cream
1/2 cup grated Parmesan cheese
salt & pepper to taste
1 (14.5 oz) can diced tomatoes, plain
2 small bags Barilla spinach & cheese tortellini (gives 2 more oz than using 1 lrg bag; about 14-16 oz)
*Melt 1/2 cup butter in a medium saucepan over medium/low heat.
*Add 2 cloves garlic & cook until translucent; do not brown the garlic
*Add the cream, and bring mixture to a slow simmer.
*Do not allow cream to come to a rapid boil
*Add parmesan cheese slowly, and stir well.
*Add tomatoes with juices, and stir well.
*Season to taste with salt and pepper.
*Bring to a slow boil, stirring frequently so as not to scorch sauce.
*Continue to simmer sauce on low for 15-20 minutes or just until thickened to desired consistency.
*Meanwhile, bring large pot of water to a boil, salted to taste like the sea.
*Cook tortellini per package instructions.
*Drain tortellini, then put back into pot and add tomato Alfredo sauce.
*Stir gently, until all is coated evenly, then allow to sit for a few minutes for sauce to cool and thicken.
*Serve.
Tomorrow we are having Tomato Alfredo Tortellini and a big salad for dinner. This as written in a vegetarian meal but I am going to use chicken tortellini because my men don't eat cheese tortellini. There are all kinds of flavors of tortellini out there though, just use whatever you like!
Tomato Alfredo TortellinI
(Jessica)
1/2 cup butter (1 stick)
2 cloves garlic, finely chopped or 2 tsp garlic powder
2 cups heavy or light cream
1/2 cup grated Parmesan cheese
salt & pepper to taste
1 (14.5 oz) can diced tomatoes, plain
2 small bags Barilla spinach & cheese tortellini (gives 2 more oz than using 1 lrg bag; about 14-16 oz)
*Melt 1/2 cup butter in a medium saucepan over medium/low heat.
*Add 2 cloves garlic & cook until translucent; do not brown the garlic
*Add the cream, and bring mixture to a slow simmer.
*Do not allow cream to come to a rapid boil
*Add parmesan cheese slowly, and stir well.
*Add tomatoes with juices, and stir well.
*Season to taste with salt and pepper.
*Bring to a slow boil, stirring frequently so as not to scorch sauce.
*Continue to simmer sauce on low for 15-20 minutes or just until thickened to desired consistency.
*Meanwhile, bring large pot of water to a boil, salted to taste like the sea.
*Cook tortellini per package instructions.
*Drain tortellini, then put back into pot and add tomato Alfredo sauce.
*Stir gently, until all is coated evenly, then allow to sit for a few minutes for sauce to cool and thicken.
*Serve.
Amy
Monday, April 9, 2012
Teriyaki Pork Roast
Hi everyone!
Tomorrow we are a Teriyaki Pork Roast done in the crockpot for dinner. On the side we will have baked potatoes and green beans.
Teriyaki Pork Roast
Dottie
3/4 c. unsweetened apple juice
2 T. sugar
2 T. soy sauce
1 T. vinegar
1 tsp. ground ginger
1/4 tsp. garlic powder
1/8 tsp. black pepper
3 lb. pork roast
2 1/2 T. cornstarch/ flour
3 T. cold water
Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic, and pepper in crock pot. Add roast and turn to coat. Cover and cook 7-8 hours on low. I did mine 4 on high. Mix cornstarch and water in small bowl until smooth and add to crockpot. Let cook until thickened. YUM!!!!!!
Amy
Tomorrow we are a Teriyaki Pork Roast done in the crockpot for dinner. On the side we will have baked potatoes and green beans.
Teriyaki Pork Roast
Dottie
3/4 c. unsweetened apple juice
2 T. sugar
2 T. soy sauce
1 T. vinegar
1 tsp. ground ginger
1/4 tsp. garlic powder
1/8 tsp. black pepper
3 lb. pork roast
2 1/2 T. cornstarch/ flour
3 T. cold water
Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic, and pepper in crock pot. Add roast and turn to coat. Cover and cook 7-8 hours on low. I did mine 4 on high. Mix cornstarch and water in small bowl until smooth and add to crockpot. Let cook until thickened. YUM!!!!!!
Amy
Sunday, April 8, 2012
Creamy Italian Penne with Spinach
Hi everyone! Happy Easter!
Here is a recipe for Creamy Italian Penne with Spinach. This is something my family wouldn't eat but it sounds delicious to me. I love vegetarian dishes first of all. Second, I love anything with spinach and cream! Let me know if you try this!
Creamy Italian Penne with Spinach
Amy (amylz)
Makes 6 servings.
8 ounces penne pasta
2 tablespoons butter
2 tablespoons McCormick Italian Pepper & Onion Seasoning Blend
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 package (6 ounces) baby spinach leaves
Cook pasta as directed on package. Melt butter in large skillet. Add Seasoning Blend, cream and cheese; bring to boil, stirring constantly. Reduce heat to low; simmer 1 minute. Add drained pasta and spinach; toss until pasta is coated and spinach is slightly wilted.
Here is a recipe for Creamy Italian Penne with Spinach. This is something my family wouldn't eat but it sounds delicious to me. I love vegetarian dishes first of all. Second, I love anything with spinach and cream! Let me know if you try this!
Creamy Italian Penne with Spinach
Amy (amylz)
Makes 6 servings.
8 ounces penne pasta
2 tablespoons butter
2 tablespoons McCormick Italian Pepper & Onion Seasoning Blend
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 package (6 ounces) baby spinach leaves
Cook pasta as directed on package. Melt butter in large skillet. Add Seasoning Blend, cream and cheese; bring to boil, stirring constantly. Reduce heat to low; simmer 1 minute. Add drained pasta and spinach; toss until pasta is coated and spinach is slightly wilted.
Amy
Saturday, April 7, 2012
Fresh Vegetable Pizza, Creamy Avocado-Ranch Dip, Spicy-Sweet Deviled Eggs
Hi everyone!
Tomorrow is Easter and we will be celebrating with my family this year. I am bringing the appetizers and I'm going with Fresh Vegetable Pizza, Avocado Ranch Dip and Spicy Sweet Deviled Eggs. I'm going to do some veggies and maybe pretzels with the Ranch dip. The photo of the deviled eggs look like footballs because I got the recipe at Superbowl time I won't make mine look like that. They'll just be traditional looking. I think I may bring one of the desserts I posted a couple days back too, maybe the trifle!
Fresh Vegetable Pizza
Amy - amylz
Pillsbury - Makes: 60 appetizers
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8-oz.) container sour cream
1 to 2 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups fresh mushrooms, chopped
1 cup chopped seeded tomatoes
1 cup small broccoli florets
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1. Heat oven to 375°F. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up sides to form crust. Seal perforations.
2. Bake at 375°F. for 14 to 19 minutes or until golden brown. Cool 30 minutes or until completely cooled.
3. In small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over cooled crust. Top with all remaining ingredients. Cut into small squares. Store in refrigerator.
Creamy Avocado-Ranch Dip
Amy - amylz
1 (16 ounce) container sour cream
1 (8 ounce) package Neufchatel cheese
1 (1 ounce) package ranch dressing mix
3/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
2 avocados, peeled and pitted
1. In a food processor, mix the sour cream, Neufchatel cheese, ranch dressing mix, hot sauce, garlic salt, and celery salt.
2. In a bowl, mash the avocados, and mix in the sour cream mixture until well blended. Cover, and chill until serving.
Spicy-Sweet Deviled Eggs
Amy (amylz)
Southern Living, SEPTEMBER 2004
1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
3 tablespoons mango chutney
1/8 teaspoon ground red pepper
Kosher salt to taste
Garnish: sliced fresh chives
Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in mayonnaise, chutney, and red pepper until blended. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with desired amount of salt. Garnish, if desired. Chill until ready to serve.
Tomorrow is Easter and we will be celebrating with my family this year. I am bringing the appetizers and I'm going with Fresh Vegetable Pizza, Avocado Ranch Dip and Spicy Sweet Deviled Eggs. I'm going to do some veggies and maybe pretzels with the Ranch dip. The photo of the deviled eggs look like footballs because I got the recipe at Superbowl time I won't make mine look like that. They'll just be traditional looking. I think I may bring one of the desserts I posted a couple days back too, maybe the trifle!
Fresh Vegetable Pizza
Amy - amylz
Pillsbury - Makes: 60 appetizers
2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8-oz.) container sour cream
1 to 2 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups fresh mushrooms, chopped
1 cup chopped seeded tomatoes
1 cup small broccoli florets
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1. Heat oven to 375°F. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up sides to form crust. Seal perforations.
2. Bake at 375°F. for 14 to 19 minutes or until golden brown. Cool 30 minutes or until completely cooled.
3. In small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over cooled crust. Top with all remaining ingredients. Cut into small squares. Store in refrigerator.
Creamy Avocado-Ranch Dip
Amy - amylz
1 (16 ounce) container sour cream
1 (8 ounce) package Neufchatel cheese
1 (1 ounce) package ranch dressing mix
3/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
2 avocados, peeled and pitted
1. In a food processor, mix the sour cream, Neufchatel cheese, ranch dressing mix, hot sauce, garlic salt, and celery salt.
2. In a bowl, mash the avocados, and mix in the sour cream mixture until well blended. Cover, and chill until serving.
Spicy-Sweet Deviled Eggs
Amy (amylz)
Southern Living, SEPTEMBER 2004
1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
3 tablespoons mango chutney
1/8 teaspoon ground red pepper
Kosher salt to taste
Garnish: sliced fresh chives
Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in mayonnaise, chutney, and red pepper until blended. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with desired amount of salt. Garnish, if desired. Chill until ready to serve.
Amy
Friday, April 6, 2012
Paula's Apple Pie Filling, Berry Crumble
Hi everyone!
Tomorrow we are celebrating Easter with my husband's family and I am bringing dessert. This year I decided on Apple Pie and Berry Crumble. The apple pie recipe has a crust recipe at the bottom so don't miss that.
Paula's Apple Pie Filling
Amy (amylz)
Paula Deen, 2008
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
Paula's Perfect Pie Crust, recipe follows
3 tablespoons butter, diced
Egg wash, for brushing
Sugar, for sprinkling
Preheat oven to 450 degrees F. Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples. Set aside. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round. Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter. Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed. Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges. Bake pie for 45 minutes. Let rest 20 minutes before slicing.
Paula's Perfect Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie. Yield: 2 (9-inch) pie crusts
Berry Crumble
Amy (amylz)
Recipe courtesy Angie Ketterman
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 pinch salt
1/2 cup oats
6 tablespoons cold butter, cut into small pieces
4 cups mixed berries
1/2 cup granulated sugar
2 tablespoons cornstarch
Preheat oven to 350 degrees F. In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use. In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.
Tomorrow we are celebrating Easter with my husband's family and I am bringing dessert. This year I decided on Apple Pie and Berry Crumble. The apple pie recipe has a crust recipe at the bottom so don't miss that.
Paula's Apple Pie Filling
Amy (amylz)
Paula Deen, 2008
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
Paula's Perfect Pie Crust, recipe follows
3 tablespoons butter, diced
Egg wash, for brushing
Sugar, for sprinkling
Preheat oven to 450 degrees F. Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples. Set aside. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round. Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter. Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed. Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges. Bake pie for 45 minutes. Let rest 20 minutes before slicing.
Paula's Perfect Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie. Yield: 2 (9-inch) pie crusts
Berry Crumble
Amy (amylz)
Recipe courtesy Angie Ketterman
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 pinch salt
1/2 cup oats
6 tablespoons cold butter, cut into small pieces
4 cups mixed berries
1/2 cup granulated sugar
2 tablespoons cornstarch
Preheat oven to 350 degrees F. In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use. In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.
Amy
Thursday, April 5, 2012
Chicken Ranch Pitas, Toasted Peanut Butter and Jelly Sandwiches with Cream Cheese, Easy Raspberry Trifle, Blueberry Buckle 2
Hi everyone!
Here are the sandwiches for this week plus a couple desserts I plan to make:
Chicken Ranch Pitas
Amy - amylz
Makes 4 sandwiches
8 ounces boneless skinless chicken breast strips
1/2 envelope (1-ounce) dry ranch salad dressing mix
1 Tablespoon vegetable oil
4 pita fold breads (6 to 7-inch)
4 cups torn Romaine lettuce
1/2 cup red bell pepper strips
4 slices onion , halved, separated
1/3 cup Sour Cream
2 Tablespoons mayonnaise
3 Tablespoons milk
Preheat oven to 350-degrees F. Coat chicken pieces with 2 teaspoons ranch salad dressing mix. Heat oil in 10-inch skillet and add chicken pieces. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, or until lightly browned. Cover and continue cooking for 5 to 7 minutes or until chicken is no longer pink. Uncover and cool slightly. Next, wrap pita breads in aluminum foil. Bake for 4 to 5 minutes or until heated through. Meanwhile, in a medium bowl, combine lettuce, red bell pepper and onions in medium bowl. Stir together sour cream, mayonnaise and remaining salad dressing mix in small bowl. Stir in milk and pour mixture over lettuce. Toss lightly. Add chicken and toss gently to coat. Spoon chicken mixture into warm pitas. Fold in half; secure with toothpicks, if desired.
Notes: Prepare and cook chicken mixture up to 1 day ahead. Just before serving, place chicken mixture in microwave-safe bowl; cover with waxed paper. Microwave on MEDIUM (50% power) for 2 to 3 minutes or until mixture is warmed. Heat pita breads as directed above. Continue making pitas as directed above.
Toasted Peanut Butter and Jelly Sandwiches with Cream Cheese
Amy - amylz
Makes 4 servings
3/4 cup peanut butter
8 - slices sandwich bread (your choice), toasted
1/4 cup soft cream cheese
1/4 cup jelly or preserves (your choice)
On 4 slices of bread, spread peanut butter and then cream cheese. Spread another slice of bread with jelly. Place slices of bread together so spreads are on the inside. Cut sandwich into halves or fourths.
Here are the sandwiches for this week plus a couple desserts I plan to make:
Chicken Ranch Pitas
Amy - amylz
Makes 4 sandwiches
8 ounces boneless skinless chicken breast strips
1/2 envelope (1-ounce) dry ranch salad dressing mix
1 Tablespoon vegetable oil
4 pita fold breads (6 to 7-inch)
4 cups torn Romaine lettuce
1/2 cup red bell pepper strips
4 slices onion , halved, separated
1/3 cup Sour Cream
2 Tablespoons mayonnaise
3 Tablespoons milk
Preheat oven to 350-degrees F. Coat chicken pieces with 2 teaspoons ranch salad dressing mix. Heat oil in 10-inch skillet and add chicken pieces. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, or until lightly browned. Cover and continue cooking for 5 to 7 minutes or until chicken is no longer pink. Uncover and cool slightly. Next, wrap pita breads in aluminum foil. Bake for 4 to 5 minutes or until heated through. Meanwhile, in a medium bowl, combine lettuce, red bell pepper and onions in medium bowl. Stir together sour cream, mayonnaise and remaining salad dressing mix in small bowl. Stir in milk and pour mixture over lettuce. Toss lightly. Add chicken and toss gently to coat. Spoon chicken mixture into warm pitas. Fold in half; secure with toothpicks, if desired.
Notes: Prepare and cook chicken mixture up to 1 day ahead. Just before serving, place chicken mixture in microwave-safe bowl; cover with waxed paper. Microwave on MEDIUM (50% power) for 2 to 3 minutes or until mixture is warmed. Heat pita breads as directed above. Continue making pitas as directed above.
Toasted Peanut Butter and Jelly Sandwiches with Cream Cheese
Amy - amylz
Makes 4 servings
3/4 cup peanut butter
8 - slices sandwich bread (your choice), toasted
1/4 cup soft cream cheese
1/4 cup jelly or preserves (your choice)
On 4 slices of bread, spread peanut butter and then cream cheese. Spread another slice of bread with jelly. Place slices of bread together so spreads are on the inside. Cut sandwich into halves or fourths.
Easy Raspberry Trifle
Amy – amylz
Betty Crocker Makes:16 servings
1 box Betty Crocker white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait Original red raspberry yogurt
1. Move oven rack to lowest position (remove other racks). Heat oven to 350F.
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.
Substitution - You can use two 4-serving-size packages of raspberry-flavored gelatin instead of one 8-serving-size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin.
Variation - If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze one cake for later. Use half the ingredients, and layer them in a 1 1/2-quart serving bowl.
Blueberry Buckle 2
Amy (amylz)
Recipe courtesy Alton Brown, 2007
For the cake:
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
For the cake: Preheat the oven to 375 degrees F. Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside. In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Amy
Amy – amylz
Betty Crocker Makes:16 servings
1 box Betty Crocker white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait Original red raspberry yogurt
1. Move oven rack to lowest position (remove other racks). Heat oven to 350F.
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.
Substitution - You can use two 4-serving-size packages of raspberry-flavored gelatin instead of one 8-serving-size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin.
Variation - If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze one cake for later. Use half the ingredients, and layer them in a 1 1/2-quart serving bowl.
Blueberry Buckle 2
Amy (amylz)
Recipe courtesy Alton Brown, 2007
For the cake:
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
For the cake: Preheat the oven to 375 degrees F. Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside. In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Amy
Wednesday, April 4, 2012
Thai Turkey Tacos
Hi everyone!
Tomorrow we are having Thai Turkey Tacos for dinner. You could use ground beef if that's what you have on hand. I think my kids will love these but I'm not sure my husband will. I guess we'll see. On the side I'm serving a salad.
Thai Turkey Tacos
em&baby#2
One pound lean ground meat or turkey (I always use turkey)
2 tablespoons grated ginger or 1/2 tsp dry ginger
1-3 garlic clove, peeled and crushed
1 can chopped water chestnuts
1/2 red bell pepper, chopped
1 small onion, thinly sliced
2 cups coleslaw mix with carrots
Cilantro for garnish
Thai Cooking Sauce
Combine:
1-2 tsp sesame oil
4 Tablespoons of soy sauce
2 Tablespoons of lime juice
2 Tablespoon of honey
1/2 tsp of crushed red pepper
Heat a large nonstick skillet over high heat. Add pork or turkey; cook, crumble and stir until meat is no longer pink. Add ginger, garlic, onion, pepper, water chestnuts and slaw mix; stir-fry with meat for 2-3 minutes until vegetables are wilted. Add Thai cooking sauce, stirring constantly to blend all ingredients, about one minute. Serve on warm tortillas and garnish with cilantro. Can serve on lettuce wraps too. I make extra sauce for pouring on my tacos when eating!
Tomorrow we are having Thai Turkey Tacos for dinner. You could use ground beef if that's what you have on hand. I think my kids will love these but I'm not sure my husband will. I guess we'll see. On the side I'm serving a salad.
Thai Turkey Tacos
em&baby#2
One pound lean ground meat or turkey (I always use turkey)
2 tablespoons grated ginger or 1/2 tsp dry ginger
1-3 garlic clove, peeled and crushed
1 can chopped water chestnuts
1/2 red bell pepper, chopped
1 small onion, thinly sliced
2 cups coleslaw mix with carrots
Cilantro for garnish
Thai Cooking Sauce
Combine:
1-2 tsp sesame oil
4 Tablespoons of soy sauce
2 Tablespoons of lime juice
2 Tablespoon of honey
1/2 tsp of crushed red pepper
Heat a large nonstick skillet over high heat. Add pork or turkey; cook, crumble and stir until meat is no longer pink. Add ginger, garlic, onion, pepper, water chestnuts and slaw mix; stir-fry with meat for 2-3 minutes until vegetables are wilted. Add Thai cooking sauce, stirring constantly to blend all ingredients, about one minute. Serve on warm tortillas and garnish with cilantro. Can serve on lettuce wraps too. I make extra sauce for pouring on my tacos when eating!
Amy
Tuesday, April 3, 2012
Teriyaki Delight
Hi everyone!
Tomorrow we are having Teriyaki Delight for dinner. This sounds really good. You cold totally sub chicken breasts for the thighs but it will be pretty dry. I encourage you to use the thighs as they add a ton of flavor to dished like this. We will also be having rice and green beans.
Teriyaki Delight
Family Fun Magazine - Posted by Lori~M&M'sMom
MARINADE
1/4 cup ketchup
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
2 teaspoons dark sesame oil
TERIYAKI CHICKEN
8 boneless, skinless chicken thighs (about 4 ounces each)
Sesame seeds, toasted in a skillet
Cooked rice
Scallion tops, cut into 2-inch-long strips (optional)
1. Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
3. Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
4. Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips. Serves 6 to 8.
Tomorrow we are having Teriyaki Delight for dinner. This sounds really good. You cold totally sub chicken breasts for the thighs but it will be pretty dry. I encourage you to use the thighs as they add a ton of flavor to dished like this. We will also be having rice and green beans.
Teriyaki Delight
Family Fun Magazine - Posted by Lori~M&M'sMom
MARINADE
1/4 cup ketchup
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
2 teaspoons dark sesame oil
TERIYAKI CHICKEN
8 boneless, skinless chicken thighs (about 4 ounces each)
Sesame seeds, toasted in a skillet
Cooked rice
Scallion tops, cut into 2-inch-long strips (optional)
1. Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.
2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
3. Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.
4. Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips. Serves 6 to 8.
Amy
Monday, April 2, 2012
Tater Tot Hotdish
Hi everyone!
Tomorrow we are having Tator Tot Hotdish of dinner. I've made tator tot casseroles in the past and the kids have liked them so I thought I would give this one a try. On the side I'll be serving fresh fruit.
Tater Tot Hotdish
Amy (ajays)
1 pound hamburger
1 can cream of mushroom soup
1/2 can milk
1/2 bag frozen mixed veggies
Tator Tots
Brown hamburger. Add cream of mushroom soup, milk and frozen mixed veggies.
Line tatertots on bottom of casserole dish and hamburger mixture and top with more tots.
Bake for 2 hours at 325 degrees
Tomorrow we are having Tator Tot Hotdish of dinner. I've made tator tot casseroles in the past and the kids have liked them so I thought I would give this one a try. On the side I'll be serving fresh fruit.
Tater Tot Hotdish
Amy (ajays)
1 pound hamburger
1 can cream of mushroom soup
1/2 can milk
1/2 bag frozen mixed veggies
Tator Tots
Brown hamburger. Add cream of mushroom soup, milk and frozen mixed veggies.
Line tatertots on bottom of casserole dish and hamburger mixture and top with more tots.
Bake for 2 hours at 325 degrees
Amy
Sunday, April 1, 2012
Pastrami Sandwich, Turkey & Brie Croissant Sandwich, Chicago Chicken Sub
Hi everyone! My breakfast and sandwich posts are totally on the wrong days this week. I guess that's my April Fool's Joke! Haha!
Here are the sandwiches for this week's lunches:
Pastrami Sandwich
This is very basic but we do red onion slices, Provolone, pickles and mustard on a crusty bun.
Turkey & Brie Croissant Sandwich
This is another basic sandwich. Put some turkey and brie slices on a croissant with some lettuce, tomato and mayo (if you like).
Chicago Chicken Sub
Amy - amylz
Makes 4 servings
8 Chicken Breast Tenderloins
6 Tablespoons butter, softened
4 hoagie roll, split
1/4 teaspoon oregano leaves
1/4 teaspoon fresh parsley, minced
12 slices hard salami
4 slices (1-ounce each) provolone cheese, halved lengthwise
1/2 cup pizza sauce
1/3 cup mushrooms, fresh; sliced and sauteed
1/4 Tablespoon black olives, chopped
Preheat oven to 425-degrees F. Place frozen tenderloins on baking sheet. Bake 10 minutes, turning tenderloins over halfway through cooking time. Spread butter on both halves of hoagie rolls. Sprinkle bottom half with oregano and parsley. Add layer of overlapping salami and cheese slices; top with tenderloins. Spoon on pizza sauce, mushrooms and olives. Add top half of bun. Serve with a crisp lettuce and tomato salad.
Here are the sandwiches for this week's lunches:
Pastrami Sandwich
This is very basic but we do red onion slices, Provolone, pickles and mustard on a crusty bun.
Turkey & Brie Croissant Sandwich
This is another basic sandwich. Put some turkey and brie slices on a croissant with some lettuce, tomato and mayo (if you like).
Chicago Chicken Sub
Amy - amylz
Makes 4 servings
8 Chicken Breast Tenderloins
6 Tablespoons butter, softened
4 hoagie roll, split
1/4 teaspoon oregano leaves
1/4 teaspoon fresh parsley, minced
12 slices hard salami
4 slices (1-ounce each) provolone cheese, halved lengthwise
1/2 cup pizza sauce
1/3 cup mushrooms, fresh; sliced and sauteed
1/4 Tablespoon black olives, chopped
Preheat oven to 425-degrees F. Place frozen tenderloins on baking sheet. Bake 10 minutes, turning tenderloins over halfway through cooking time. Spread butter on both halves of hoagie rolls. Sprinkle bottom half with oregano and parsley. Add layer of overlapping salami and cheese slices; top with tenderloins. Spoon on pizza sauce, mushrooms and olives. Add top half of bun. Serve with a crisp lettuce and tomato salad.
Amy
Subscribe to:
Posts (Atom)