I'm not a cookie fan. Oh, I love to eat them, I just don't like to make them. Only for one reason. I can't stand to put several batches into the oven over and over again. I want to put them all in at once and have everything done in one batch. Gee, someone tell what that means?
Anyway, I have been experimenting with taking cookie recipes and just spreading them out on a jelly roll pan to about 1/4 inch thickness. I finally found a good consistency where this works well.
My Official Second Recipe!
Oatmeal Chocolate Fruit Cookies
3/4 C flour
1/2 t baking soda
1/2 t salt
1/2 C butter
1/4 C brown sugar
1 egg
1/2 t vanilla
1 1/4 C oats, not instant
3/4 C dried fruit (raisin, cranberries, apricots)
3/4 C choc chips
1. Mix flour, soda, and salt and put aside.
2. Cream butter and sugar.
3. Add egg and vanilla.
4. Slowly add flour mixture until stiff.
5. Hand mix in fruit, oats, and chocolate.
6. Spray a jelly roll pan (one with a lip).
7. Pour mixture onto pan and use hands (little ones work well too!) to press into 1/4 inch thickness.
8. Bake at 350 for 20-25 minutes until turns brown around the edges.
If you want some fun for the kids, let them put cookie cutters into the cookies after they cool about 5-10 minutes out of the oven! Or you can just use your pizza cutter and cut them into squares.
Family Factor: dad wasn't too happy; not sweet enough, but kids liked them
Stomach Factor: mild
Time Factor: very quick, less than 1 hour end to end including clean up
Sunday, November 13, 2011
Sunday, October 30, 2011
BBQ Brisket
When it's game time, it's BBQ time. This is a great fall/winter recipe to have cooking while you are watching a game.
From Slow Cooker Magic
Texas-Style BBQ Brisket
1 beef brisket (3-4lbs)
3 T Worcestershire sauce
1 T chili powder
1 t celery salt
1 t black pepper
1 t liquid smoke
2 cloves garlic, minces
2 bay leaves
BBQ sauce (your favorite kind)
Place meat in a container and combine all ingredients except BBQ sauce. Pour over meat. Let sit in refrigerator for at least 1 hour or up to overnight.
Place meat and all marinade in slow cooker. Cover and cook on LOW for 7 hours or HIGH for 4-5 hours.
Remove meat from cooker and pour juices into 2 cup measuring cup. Let stand for 5 minutes. Skim fat from juices and remove bay leaves. Stir 1 cup of juices with some BBQ sauce. Discard remaining juices.
Return meat to cooker and pour sauce over meat. Cover and cook for another 30 minutes.
Remove meat and place on a cutting board. Cut on the cross-grain into 1/4" slices.
Enjoy!
From Slow Cooker Magic
Texas-Style BBQ Brisket
1 beef brisket (3-4lbs)
3 T Worcestershire sauce
1 T chili powder
1 t celery salt
1 t black pepper
1 t liquid smoke
2 cloves garlic, minces
2 bay leaves
BBQ sauce (your favorite kind)
Place meat in a container and combine all ingredients except BBQ sauce. Pour over meat. Let sit in refrigerator for at least 1 hour or up to overnight.
Place meat and all marinade in slow cooker. Cover and cook on LOW for 7 hours or HIGH for 4-5 hours.
Remove meat from cooker and pour juices into 2 cup measuring cup. Let stand for 5 minutes. Skim fat from juices and remove bay leaves. Stir 1 cup of juices with some BBQ sauce. Discard remaining juices.
Return meat to cooker and pour sauce over meat. Cover and cook for another 30 minutes.
Remove meat and place on a cutting board. Cut on the cross-grain into 1/4" slices.
Enjoy!
Saturday, October 22, 2011
Mrs. President's Chili
I saw this in our Sunday newspaper a couple of weeks ago and I was very curious. Mrs. Obama has prides herself in using local produce and creating healthy options. But chili, really? So, I gave it a try.
This is not your ordinary chili recipe. It doesn't pack a lot of heat. Of course, you can alter that! It has an interesting group of spices.
If you like vegetables, this is a good one for you. (or if you want to get you kids to eat vegetables!).
From Parade Magazine:
Michele Obama's Chili
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, chopped
1 T olive oil
1lb ground beef or turkey
1/4 t cumin
1/4 t oregano
1/4 t turmeric
1/4 t basil
1 T chili powder
3 T red wine vinegar
5-6 fresh chopped tomatoes
1 can red kidney beans, rinsed and drained
1. Saute onion, pepper, and garlic in oil.
2. Add ground beef and brown.
3. Combine spices and add to meat.
4. Add vinegar and tomatoes and simmer down.
5. Add beans, cook for a few minutes to heat through.
6. Serve over rice and garnish with cheddar cheese, onions and sour cream.
The rice through me for a loop. I much prefer the corn chips! :)
Family Factor: everyone ate it, but said it definitely didn't have the traditional chili flavor
Stomach Factor: for chili, this is a mild one
Time Factor: this can be done within 30 minutes, so good for a weekday meal
This is not your ordinary chili recipe. It doesn't pack a lot of heat. Of course, you can alter that! It has an interesting group of spices.
If you like vegetables, this is a good one for you. (or if you want to get you kids to eat vegetables!).
From Parade Magazine:
Michele Obama's Chili
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, chopped
1 T olive oil
1lb ground beef or turkey
1/4 t cumin
1/4 t oregano
1/4 t turmeric
1/4 t basil
1 T chili powder
3 T red wine vinegar
5-6 fresh chopped tomatoes
1 can red kidney beans, rinsed and drained
1. Saute onion, pepper, and garlic in oil.
2. Add ground beef and brown.
3. Combine spices and add to meat.
4. Add vinegar and tomatoes and simmer down.
5. Add beans, cook for a few minutes to heat through.
6. Serve over rice and garnish with cheddar cheese, onions and sour cream.
The rice through me for a loop. I much prefer the corn chips! :)
Family Factor: everyone ate it, but said it definitely didn't have the traditional chili flavor
Stomach Factor: for chili, this is a mild one
Time Factor: this can be done within 30 minutes, so good for a weekday meal
Friday, October 7, 2011
Brunch...any time!
I had made this brunch bake for our trip to the Outer Banks that never happened. :( I had it in the freezer for over a month and was still very good thawed out and baked.
From Tasteofhome.com:
Breakfast Bake
4 cups seasoned croutons
2 C shredded cheddar
1 onion, chopped
1/4 C sweet red pepper, chopped
1/4 C green pepper, chopped
4oz jar sliced mushrooms, drained
8 eggs
4 C milk
1 t salt
1 t ground mustard
1/8 t pepper
8 bacon strips, cooked and crumbled
1. Sprinkle croutons, cheese, onion, peppers and mushroom into a greased 13x9 baking dish.
2. In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour slowly over vegetables.
3. Sprinkle bacon over.
4. Cover and freeze up to 3 months.
5. Thaw for 48 hours in refrigerator. Put on counter for 30 minutes before baking.
6. Bake at 350 for 50-60 minutes.
This comes in real handy for weekend company too!
From Tasteofhome.com:
Breakfast Bake
4 cups seasoned croutons
2 C shredded cheddar
1 onion, chopped
1/4 C sweet red pepper, chopped
1/4 C green pepper, chopped
4oz jar sliced mushrooms, drained
8 eggs
4 C milk
1 t salt
1 t ground mustard
1/8 t pepper
8 bacon strips, cooked and crumbled
1. Sprinkle croutons, cheese, onion, peppers and mushroom into a greased 13x9 baking dish.
2. In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour slowly over vegetables.
3. Sprinkle bacon over.
4. Cover and freeze up to 3 months.
5. Thaw for 48 hours in refrigerator. Put on counter for 30 minutes before baking.
6. Bake at 350 for 50-60 minutes.
This comes in real handy for weekend company too!
Thursday, September 22, 2011
Stuff me up Peppers!
I got this recipe from my Aunt Lexie who made these peppers for on one of our many trips to Cannan Valley. While I love the heat this recipe can bring, I had to tone it down for my family. The original recipe is below. The lack of measurements is intended.
Stuffed Peppers
Banana Peppers
1lb Hot Italian Sausage
1 Egg
Dry Italian Bread Crumbs
Parmesan Cheese
2 jars Pasta Sauce
1. Cut off the tops of the peppers and try to get as much of the membrane out of the peppers.
2. Mix together sausage, egg, bread crumbs and some of the Parmesan cheese (eyeball everything). You should end up with the consistency of meatloaf.
3. Stuff the peppers pushing the meat all the way down the tube of the pepper.
4. Lay peppers in a 13x9 baking dish.
5. Pour pasta sauce over peppers and top off with more Parmesan cheese.
6. Bake at 350 for 1 to 1.5 hours.
To make this more mild (for kiddos and such), use regular or sage sausage and small green peppers.
Family Factor - they ate the leftovers!!!
Stomach Factor - hot sausage, hot peppers - yup, not for the weak stomachs!
Time Factor - goes together very quickly, cooking time is not ideal for a weeknight.
Stuffed Peppers
Banana Peppers
1lb Hot Italian Sausage
1 Egg
Dry Italian Bread Crumbs
Parmesan Cheese
2 jars Pasta Sauce
1. Cut off the tops of the peppers and try to get as much of the membrane out of the peppers.
2. Mix together sausage, egg, bread crumbs and some of the Parmesan cheese (eyeball everything). You should end up with the consistency of meatloaf.
3. Stuff the peppers pushing the meat all the way down the tube of the pepper.
4. Lay peppers in a 13x9 baking dish.
5. Pour pasta sauce over peppers and top off with more Parmesan cheese.
6. Bake at 350 for 1 to 1.5 hours.
To make this more mild (for kiddos and such), use regular or sage sausage and small green peppers.
Family Factor - they ate the leftovers!!!
Stomach Factor - hot sausage, hot peppers - yup, not for the weak stomachs!
Time Factor - goes together very quickly, cooking time is not ideal for a weeknight.
Saturday, September 10, 2011
Hurry, hurry, hurry...now eat!
Coming back from the west coast last week, I realized as I woke up on my red-eye flight that I was responsible for dinner that night. Meaning, there were people in my house and gosh I really wasn't in the mood to cook! I was so tired I couldn't see straight for most of the morning. Most would just say, let's go out to dinner. After spending as much money as we did on our vacation, I couldn't let myself slip into that habit.
I went to a trusty cookbook I have for very quick, simple and limited number of ingredients to find dinner. I knew I had to go to the store anyway, but I was really surprised when I looked at this recipe and found out I actually had all the ingredients in the house. Score!
From Busy Woman's Quick & Easy Recipes
One-Dish Chicken Bake
1 package dry veggie soup (I used Lipton onion soup...a good staple to have in your spice rack!)
1 box stuffing
4 boneless chicken breasts, thawed
1 10oz can cream of mushroom soup (also, a good staple in my house)
1/3 C sour cream (shhhhhh....don't tell Sean!)
1. Preheat oven to 375.
2. Mix soup mix, stuffing and 1 2/3 C of water and set aside. It will be a sticky mixture.
3. Place chicken in a sprayed 9x13 baking dish.
4. Mix soup and sour cream in sauce pan over low heat until heated through.
5. Pour over chicken and top with stuffing mixture.
6. Back un-covered for 40 minutes.
Family Factor: surprisingly good
Stomach Factor: very mild
Time Factor: easy, quick and just throw it in the oven!
I went to a trusty cookbook I have for very quick, simple and limited number of ingredients to find dinner. I knew I had to go to the store anyway, but I was really surprised when I looked at this recipe and found out I actually had all the ingredients in the house. Score!
From Busy Woman's Quick & Easy Recipes
One-Dish Chicken Bake
1 package dry veggie soup (I used Lipton onion soup...a good staple to have in your spice rack!)
1 box stuffing
4 boneless chicken breasts, thawed
1 10oz can cream of mushroom soup (also, a good staple in my house)
1/3 C sour cream (shhhhhh....don't tell Sean!)
1. Preheat oven to 375.
2. Mix soup mix, stuffing and 1 2/3 C of water and set aside. It will be a sticky mixture.
3. Place chicken in a sprayed 9x13 baking dish.
4. Mix soup and sour cream in sauce pan over low heat until heated through.
5. Pour over chicken and top with stuffing mixture.
6. Back un-covered for 40 minutes.
Family Factor: surprisingly good
Stomach Factor: very mild
Time Factor: easy, quick and just throw it in the oven!
Saturday, September 3, 2011
Southern meal to get your fingers dirty!
Sean has made this recipe for many of our friends and family so it was requested that I post on my blog so others can enjoy. Fair warning, you will get dirty eating this meal. It's a good one to do outside on a paper covered table or if you are brave, inside on a cold winters day!
Frogmore Stew
1lb sausage (cut into bite size pieces)
2lb shrimp, raw and rinsed (not peeled)
12oz small red potatoes, whole
4 ears corn, shucked and cut in half (so it can fit in one hand)
1 onion, quartered
1/4 C Old Bay or Cajun seasoning
Put onion, potatoes and spices into a very large pot. Cover with water until 2 inches under water. Cook 15 minutes. Add sausage and continue to cook for 5 more minutes. Add corn and cook for another 5 minutes. Finally, at the shrimp and cook until they float, about 3 minutes.
Pour directly onto the covered table and eat up! Recipe is scaled to serve 4, but can be adjusted for more people.
Family Factor: all yum!
Stomach Factor: can be spicy if you get a bite of old bay
Time Factor: not bad for the meal you get
Frogmore Stew
1lb sausage (cut into bite size pieces)
2lb shrimp, raw and rinsed (not peeled)
12oz small red potatoes, whole
4 ears corn, shucked and cut in half (so it can fit in one hand)
1 onion, quartered
1/4 C Old Bay or Cajun seasoning
Put onion, potatoes and spices into a very large pot. Cover with water until 2 inches under water. Cook 15 minutes. Add sausage and continue to cook for 5 more minutes. Add corn and cook for another 5 minutes. Finally, at the shrimp and cook until they float, about 3 minutes.
Pour directly onto the covered table and eat up! Recipe is scaled to serve 4, but can be adjusted for more people.
Family Factor: all yum!
Stomach Factor: can be spicy if you get a bite of old bay
Time Factor: not bad for the meal you get
Tuesday, August 30, 2011
Pepper Steak Fast and Easy!
I found this recipe just a Hurricane Irene about to pound the east coast. I quickly started to make it in fear we would loose power for days. I then realized is was for the slow cooker, but I didn't have that kind of time. So, I made it on the stove and let it simmer for just a little bit and it turned out very good! I'm thinking I'll have to go through my other slow cooker recipes that I shy away from during the week and see what else I can do with them! Another time saving trick!
From Gooseberry Patch Harvest Kitchen:
Slow-Cooker Pepper Steak
1lb beef sirloin, cut into bite size pieces
garlic powder to taste
1 T veggie oil
1 beef bouillon cube
1/4 C hot water
1 T cornstarch
1/2 C onion, chopped
1 green pepper, thinly sliced
14oz can stewed tomatoes
1.5 T soy sauce
1/2 t sugar
1/2 t salt
cooked rice
1. Sprinkle beef with garlic powder. In a large skillet cook over medium heat with 1/2 oil until browned. Drain.
2. Add onions and green peppers and remaining oil to pan and cook until softened.
3. Mix hot water and bouillon cube until dissolved. Pour over onions and peppers. Add back the beef.
4. Add the rest of the ingredients except the rice.
5. Simmer until ready to server. Serve over rice.
From Gooseberry Patch Harvest Kitchen:
Slow-Cooker Pepper Steak
1lb beef sirloin, cut into bite size pieces
garlic powder to taste
1 T veggie oil
1 beef bouillon cube
1/4 C hot water
1 T cornstarch
1/2 C onion, chopped
1 green pepper, thinly sliced
14oz can stewed tomatoes
1.5 T soy sauce
1/2 t sugar
1/2 t salt
cooked rice
1. Sprinkle beef with garlic powder. In a large skillet cook over medium heat with 1/2 oil until browned. Drain.
2. Add onions and green peppers and remaining oil to pan and cook until softened.
3. Mix hot water and bouillon cube until dissolved. Pour over onions and peppers. Add back the beef.
4. Add the rest of the ingredients except the rice.
5. Simmer until ready to server. Serve over rice.
Thursday, August 25, 2011
Wait! Don't go to the grocery store for that rotisserie style chicken!
I know, I make and eat a lot of chicken. I do because it's so easy to make it flavorful without adding a lot of ingredients. One thing I have tried a lot of was making whole chickens. They store really well in the freezer and can be thawed out quickly (submerge them briefly in warm water). I usually roast my chickens but have always wondered how they make those rotisserie chickens in the grocery store taste so good. I can taste they are loaded in the fat, but so, so good.
I found this recipe and didn't believe it's claim...you can make a roasted chicken taste like a rotisserie chicken! I had to give it a try.
From Colorado Classique:
'Roastisserie' Style Chicken
2 t salt
2 t paprika
1 t onion powder
1 t white pepper
1/2 t cayenne pepper
1/2 t black pepper
1/2 t garlic powder
4lb chicken, insides removed
1. Combine all the spices.
2. Rinse the chicken and pat dry.
3. Rub the inside and out of chicken with spice.
4. Place in a sealed container or plastic bag.
5. Refrigerate 4 hours up to overnight.
6. Preheat oven to 250 degrees and put chicken in a roasting pan.
7. Cook uncovered 5 hours until 180 degrees.
8. Let stand 10 minutes before carving.
Words of wisdom: skin will be slightly spicy so watch out if feeding kids.
When I did it, the chicken was done under 4 hours so keep an eye on it. The chicken comes out of the oven 'sealed' meaning it has a slightly crispy skin and thus all the juice have been kept inside. It was very cool and taste oh so good!
Family Factor: even Katie ate it!
Stomach Factor: except for the skin, mild enough
Time Factor: yeah, 5 hours is a long time. Might want to save this one for a snowy winter day.
I found this recipe and didn't believe it's claim...you can make a roasted chicken taste like a rotisserie chicken! I had to give it a try.
From Colorado Classique:
'Roastisserie' Style Chicken
2 t salt
2 t paprika
1 t onion powder
1 t white pepper
1/2 t cayenne pepper
1/2 t black pepper
1/2 t garlic powder
4lb chicken, insides removed
1. Combine all the spices.
2. Rinse the chicken and pat dry.
3. Rub the inside and out of chicken with spice.
4. Place in a sealed container or plastic bag.
5. Refrigerate 4 hours up to overnight.
6. Preheat oven to 250 degrees and put chicken in a roasting pan.
7. Cook uncovered 5 hours until 180 degrees.
8. Let stand 10 minutes before carving.
Words of wisdom: skin will be slightly spicy so watch out if feeding kids.
When I did it, the chicken was done under 4 hours so keep an eye on it. The chicken comes out of the oven 'sealed' meaning it has a slightly crispy skin and thus all the juice have been kept inside. It was very cool and taste oh so good!
Family Factor: even Katie ate it!
Stomach Factor: except for the skin, mild enough
Time Factor: yeah, 5 hours is a long time. Might want to save this one for a snowy winter day.
Tuesday, August 9, 2011
Chicken all dressed up!
Chicken is one thing I can make and everyone in the family can eat it. So, I've tried to make it not too bland for Sean and I and bland enough for Katie to eat too. That's not a very easy thing to do when you have picky eaters! I found out that Katie loves a chicken with soy sauce at school so I went in search for a recipe that had some soy sauce, but enough sugar to balance out the flavor (because Sean doesn't like soy sauce!).
Vola! Huli Huli Chicken! This recipe was even great leftover on a salad the next day, and the day after that! It still has a lot of flavor even if you want to serve it cold or at room temperature too!
From Colorado Classique:
Huli Huli Chicken
2-3 boneless, skinless chicken breast
1/4 t garlic salt
1/4 t kosher salt
2 T soy sauce
1 T sesame oil
2 t sugar
2 cloves garlic
1/2 t paprika
1. Mix all together and put in a ziploc bag to marinade for at least 2 hours to overnight.
2. Grill until cooked through.
Family Factor: Yummy!
Stomach Factor: surprisingly mild, but flavoriful
Time Factor: so, so, quick!
Vola! Huli Huli Chicken! This recipe was even great leftover on a salad the next day, and the day after that! It still has a lot of flavor even if you want to serve it cold or at room temperature too!
From Colorado Classique:
Huli Huli Chicken
2-3 boneless, skinless chicken breast
1/4 t garlic salt
1/4 t kosher salt
2 T soy sauce
1 T sesame oil
2 t sugar
2 cloves garlic
1/2 t paprika
1. Mix all together and put in a ziploc bag to marinade for at least 2 hours to overnight.
2. Grill until cooked through.
Family Factor: Yummy!
Stomach Factor: surprisingly mild, but flavoriful
Time Factor: so, so, quick!
Tuesday, August 2, 2011
A search for a good Potato Salad
There are two things I have tried to make repeatedly since Sean and I got married. Fried chicken and potato salad, two of Sean's most favorite things to eat. While having no luck with the chicken (let's just face it, I don't have that Southern blood!), I did recently modify a potato salad recipe that seemed to disappear from the refrigerator. Leftovers in our house more than 2 days means it wasn't that good to eat again!
From Better Homes and Garden Cookbook:
Classic Potato Salad
1lb potatoes, cubed
dash salt
1/2 C mayo
1/2 t mustard (don't use yellow)
salt & pepper to taste
1/2 green pepper cut into very small pieces
1/2 onion cut into very small pieces
1 T relish
3 hard cooked eggs chopped
1/2 t paprika
1. Place potatoes in a pot with water and salt to boil strictly only 20 minutes. Drain and put aside to cool.
2. Mix everything except eggs and paprika into a large bowl and sit until potatoes are cooled.
3. Stir in potatoes, eggs and paprika.
4. Cover and chill for at least 4 hours.
Family Factor: it disappeared...enough said!
Stomach Factor: pretty mild
Time Factor: quick to make, but time to chill
From Better Homes and Garden Cookbook:
Classic Potato Salad
1lb potatoes, cubed
dash salt
1/2 C mayo
1/2 t mustard (don't use yellow)
salt & pepper to taste
1/2 green pepper cut into very small pieces
1/2 onion cut into very small pieces
1 T relish
3 hard cooked eggs chopped
1/2 t paprika
1. Place potatoes in a pot with water and salt to boil strictly only 20 minutes. Drain and put aside to cool.
2. Mix everything except eggs and paprika into a large bowl and sit until potatoes are cooled.
3. Stir in potatoes, eggs and paprika.
4. Cover and chill for at least 4 hours.
Family Factor: it disappeared...enough said!
Stomach Factor: pretty mild
Time Factor: quick to make, but time to chill
Saturday, July 23, 2011
Pasta Salad with a Twist
This is an old favorite that came from my Aunt Lexie. I love that you can put this together the day before and the longer it sits, the better it gets. I have done a variety of pasta from spaghetti to make it a main dish to shells for little fingers to pick up. You can even add some sort of protein to make it a complete meal. Grilled chicken or sliced salami hold up well in the marinade.
I made this last weekend for my Discovering Motherhood group and promised to post it.
Linguine Salad
1 lb pasta (almost anything will work), cooked and drained
1 pint cherry/grape tomatoes, halved
1 can olives, sliced
1 cucumber, diced
1 bottle Zesty Italian Dressing
4 T Suddenly Salad seasoning (McCormick's)
Mix all together and refrigerate at least 4 hours.
Family Factor: a favorite for Katie
Time Factor: so, so quick
Stomach Factor: pretty mild, but oil based
I made this last weekend for my Discovering Motherhood group and promised to post it.
Linguine Salad
1 lb pasta (almost anything will work), cooked and drained
1 pint cherry/grape tomatoes, halved
1 can olives, sliced
1 cucumber, diced
1 bottle Zesty Italian Dressing
4 T Suddenly Salad seasoning (McCormick's)
Mix all together and refrigerate at least 4 hours.
Family Factor: a favorite for Katie
Time Factor: so, so quick
Stomach Factor: pretty mild, but oil based
Sunday, July 10, 2011
Fruit Salad that will last through the Party
I've always offering to bring fruit salad to an outdoor party mainly because of my kids or because it's really easy to do ahead of time. Over the past 3 years, I've played with recipes to find the one that actually will last through a party and not turn brown or mushy. This one seems to work and can be scaled.
From Better Homes and Gardens Cookbook:
Melon and Berries Salad
2 C chilled cantaloupe cubed or balled
2 C chilled honeydew cubed or balled
1 T honey
1 t fresh lime juice
1 T snipped fresh mint
1 C berries (any kind)
1. Mix together both melons with the honey and lime juice.
2. Chill for at least 4 hours
3. Before you serve (or head to a party), drop in the mint and berries.
I also have added peaches and bananas at the last minute and the help up really well. The only downfall is that you have to make this the day of a party. It won't last more than 24 hours.
Family Factor: kids loved it!
Stomach Factor: mild
Time Factor: if you have a mellon baller, it goes quick. But if you need some good therapy, get out the cutting board and a good knife and have at it. All in all, less than 30 minutes.
One last comment, if you have a really hot day to serve this, put it in the freezer for 30-45 minutes before serving. It will take the heat much better.
From Better Homes and Gardens Cookbook:
Melon and Berries Salad
2 C chilled cantaloupe cubed or balled
2 C chilled honeydew cubed or balled
1 T honey
1 t fresh lime juice
1 T snipped fresh mint
1 C berries (any kind)
1. Mix together both melons with the honey and lime juice.
2. Chill for at least 4 hours
3. Before you serve (or head to a party), drop in the mint and berries.
I also have added peaches and bananas at the last minute and the help up really well. The only downfall is that you have to make this the day of a party. It won't last more than 24 hours.
Family Factor: kids loved it!
Stomach Factor: mild
Time Factor: if you have a mellon baller, it goes quick. But if you need some good therapy, get out the cutting board and a good knife and have at it. All in all, less than 30 minutes.
One last comment, if you have a really hot day to serve this, put it in the freezer for 30-45 minutes before serving. It will take the heat much better.
Saturday, June 25, 2011
Last Minute Chicken
I'm having a few friends and family in this weekend for Patrick's Baptism and we decided at the last minute to stay in Friday night. Our tradition is to go out and relax on Friday night's (yes, with the kids in tow!). Knowing that I always have some sort of chicken in the freezer, I got out my grilling cookbook again this week.
From Cuisine Tonight Grilling:
Chicken 'Parrots'
1 T each garlic powder, dried thyme leaves, chili powder, paprika and kosher salt
1 t black pepper
1/2 t cayenne
3lbs chicken (recipe is originally for wings, but I did boneless breasts)
1/4 C sriracha sauce (spicy Thia pepper - or just use hot sauce)
1/4 C honey
Juice of 1 lemon, lime and orange
1. Preheat oven to 400 and line a baking sheet with foil.
2. Combine seasonings for the rub. Line chicken on baking sheet and sprinkle with rub.
3. Roast until cooked through, about 25-40 minutes.
4. Turn your grill or broiler on.
5. Mix sauce, juice and honey and coat the chicken.
6. Grill 3-5 minutes, basting and flipping
Family Factor: Good, quick meal
Time Factor: last minute always works for me!
Stomach Factor: kinda spicy
From Cuisine Tonight Grilling:
Chicken 'Parrots'
1 T each garlic powder, dried thyme leaves, chili powder, paprika and kosher salt
1 t black pepper
1/2 t cayenne
3lbs chicken (recipe is originally for wings, but I did boneless breasts)
1/4 C sriracha sauce (spicy Thia pepper - or just use hot sauce)
1/4 C honey
Juice of 1 lemon, lime and orange
1. Preheat oven to 400 and line a baking sheet with foil.
2. Combine seasonings for the rub. Line chicken on baking sheet and sprinkle with rub.
3. Roast until cooked through, about 25-40 minutes.
4. Turn your grill or broiler on.
5. Mix sauce, juice and honey and coat the chicken.
6. Grill 3-5 minutes, basting and flipping
Family Factor: Good, quick meal
Time Factor: last minute always works for me!
Stomach Factor: kinda spicy
Friday, June 10, 2011
Gilling Season has begun!
Ok so we went from Spring to Summer in one week...oh, well Mother Nature certainly keeps us on our toes! My spring veggies are suffering and my summer, even late summer, are starting to bloom. That inspired me to dig out my grilling books and find something new to make!
I always love the taste of something grilled, even in the winter. It brings back a remembrance of something special sitting with my sister and Dad on the patio while he grilled something in the heat of summer. He always found time to play with us while he grilled and I have to smile when I see Sean do the same thing with our kids.
Most of what we grilled then was chicken, but now it's more pork and fish.
From Cooks.com:
Grilled Pork Chops
Family Factor: like very much!
Stomach Factor: mild
Time Factor: very easy, even a week-day meal if the weather is nice! :)
I always love the taste of something grilled, even in the winter. It brings back a remembrance of something special sitting with my sister and Dad on the patio while he grilled something in the heat of summer. He always found time to play with us while he grilled and I have to smile when I see Sean do the same thing with our kids.
Most of what we grilled then was chicken, but now it's more pork and fish.
From Cooks.com:
Grilled Pork Chops
1 med. onion, chopped
1/3 C oil
1/4 C pineapple juice
1/8 t garlic powder
1/2 C soy sauce
2 T. brown sugar
4-6 pork chops
1/3 C oil
1/4 C pineapple juice
1/8 t garlic powder
1/2 C soy sauce
2 T. brown sugar
4-6 pork chops
1.Combine above ingredients. Pour over 4 to 6 pork chops, placed either in a large plastic bag or pan with a cover. Marinate 4 hours or overnight.
2. Grill chops about 10 minutes on each side.
Family Factor: like very much!
Stomach Factor: mild
Time Factor: very easy, even a week-day meal if the weather is nice! :)
Saturday, May 28, 2011
Rev up your Beef Stew!
While the season has certainly turned warmer, I still like to cook an occasional hot meal, especially one where you can freeze the left overs for when you want something more hearty. I had come across this recipe this past winter and loved it. I pulled out the left overs the other day to have for my working lunch and they tasted just a good as the first time!
From Cuisine's Soups, Stews and Chilis:
Hungarian Goulash
3lb boneless beef chuck roast cut into 2in cubes, season with S&P
1/2 C flour
2 T veggie oil
2 C onion, diced
3 T garlic, minced
3 T paprika
3 C beef broth
1/4 C tomato paste
3/4 C sour cream
2 T red wine vinegar
1. Dredge beef in four, shaking off excess, then sear in oil in batches in a large pot over medium-high heat. Remove beef from pot and set aside.
2. Saute onion, garlic and paprika in pot for 30 seconds, then deglaze with broth, scraping to loosen any browned bits.
3. Stir in tomato paste and reserved beef and bring to a boil. Reduce heat to medium-low and simmer, covered, until meat is fork tender, about 1.5 hours. Off heat, finish with sour cream and vinegar.
If you want to make this more traditional beef stew, simply add your favorite frozen veggies the last 15 minutes of cooking. To serve as the recipe calls, make some hot, buttered noodles.
Family Factor: Yum-O
Stomach Factor: pretty mild
Time Factor: quick to put together, but long cooking time
From Cuisine's Soups, Stews and Chilis:
Hungarian Goulash
3lb boneless beef chuck roast cut into 2in cubes, season with S&P
1/2 C flour
2 T veggie oil
2 C onion, diced
3 T garlic, minced
3 T paprika
3 C beef broth
1/4 C tomato paste
3/4 C sour cream
2 T red wine vinegar
1. Dredge beef in four, shaking off excess, then sear in oil in batches in a large pot over medium-high heat. Remove beef from pot and set aside.
2. Saute onion, garlic and paprika in pot for 30 seconds, then deglaze with broth, scraping to loosen any browned bits.
3. Stir in tomato paste and reserved beef and bring to a boil. Reduce heat to medium-low and simmer, covered, until meat is fork tender, about 1.5 hours. Off heat, finish with sour cream and vinegar.
If you want to make this more traditional beef stew, simply add your favorite frozen veggies the last 15 minutes of cooking. To serve as the recipe calls, make some hot, buttered noodles.
Family Factor: Yum-O
Stomach Factor: pretty mild
Time Factor: quick to put together, but long cooking time
Saturday, May 14, 2011
Chicken for a crowd
This is the first Mother's Day in a long time that I actually had my mom at my house. She and my dad had been in town to help me plant my garden....ok, my entire front yard! So, I wanted to sever something light and flavorful. I found this recipe on-line as I was browsing some quick recipes for another night. I didn't think much of the recipe at first glance, but it turned out really good and I was very surprised over the left-over flavor in my chicken salad the next day.
From Youvegotsupper.com:
Aloha Chicken
6 chicken breasts, boneless, skinless
1/4 C soy sauce
1/2 C sherry wine (I used white wine!)
1/8 C red wine vinegar
1 C pineapple juice
1/4 C sugar
1/4 tsp garlic powder
1. Place chick in a dish and mix remaining ingredients.
2. Marinate for 2 hours up to 24 hours (I did only 6 hours).
3. Remove chicken and cook on the grill over medium heat for about 7-10 minutes per side.
Family Factor: surprisingly good (my family is not a fan of the soy flavor usually)
Stomach Factor: pretty mild
Time Factor: so easy, quick and would make a great weekday meal
From Youvegotsupper.com:
Aloha Chicken
6 chicken breasts, boneless, skinless
1/4 C soy sauce
1/2 C sherry wine (I used white wine!)
1/8 C red wine vinegar
1 C pineapple juice
1/4 C sugar
1/4 tsp garlic powder
1. Place chick in a dish and mix remaining ingredients.
2. Marinate for 2 hours up to 24 hours (I did only 6 hours).
3. Remove chicken and cook on the grill over medium heat for about 7-10 minutes per side.
Family Factor: surprisingly good (my family is not a fan of the soy flavor usually)
Stomach Factor: pretty mild
Time Factor: so easy, quick and would make a great weekday meal
Monday, May 2, 2011
Tasty Freezer Pie!
After a two-week vacation (ok, not really, but I did get a new kitchen!), let the recipe blog continue!
I came back from North Carolina and walked into 80 degree heat and humidity. It's certainly not my way to start off the growing season! I simply wanted something to cool off. Luckily, I had this pie in my freezer I had made when it was still cool out.
From Cooks.com:
Frosty Freezer Pie
I came back from North Carolina and walked into 80 degree heat and humidity. It's certainly not my way to start off the growing season! I simply wanted something to cool off. Luckily, I had this pie in my freezer I had made when it was still cool out.
From Cooks.com:
Frosty Freezer Pie
8 oz. cream cheese, softened
7 oz. jar marshmallow creme
1 c. soft sherbet, lime, orange or raspberry (I found mixed berry at my grocery store)
2 c. Cool Whip
9 inch chocolate crumb crust
7 oz. jar marshmallow creme
1 c. soft sherbet, lime, orange or raspberry (I found mixed berry at my grocery store)
2 c. Cool Whip
9 inch chocolate crumb crust
Combine cream cheese and marshmallow creme until well blended. Add sherbet and mix well. Fold in Cool Whip. Pour in crust and freeze until firm.
Family Rating: didn't get to taste it, but my co-workers did!
Stomach Factor: mild unless you are sensitive to chocolate (could use graham crackers instead)
Time Factor: very quick and it freezes up to 3 months
Wednesday, April 13, 2011
Pizza, pizza!
I have ordered pizza numerous times as a quick, I don't want to cook meal. Probably too many times! I never got the hang of making my own pizza until I came across refrigerated pizza dough. The frozen disks always came out way too soggy or burnt. Now, I don't think I'll ever order another pizza.
From Cuisine Soup's Stew & Chilies:
Supreme Pizza Soup (yes, you read that right!)
2 T olive oil
1/2 lb Italian sausage
6oz pkg pepperoni, diced (save time, buy the sliced)
2 C button mushrooms, halved
1 C red onion, diced
1 C red bell pepper, diced
1/2 C green bell pepper, diced
1 T garlic, minced
1 t Italian seasoning
1/2 t red pepper flakes
S&P to taste
3 14.5oz cans diced tomatoes in juice
1 C chicken broth
1/2 C canned black olives, halved
1. Brown sausage and pepperoni in oil in a large dutch oven for about 5 minutes, drain and put meat on paper towel lined plate. Pour off all but 1 T drippings and return pot to the burner.
2. Add mushrooms and saute until they release their juices, about 3 minutes. Add onion, bell peppers, garlic and seasonings; cook until vegetables are soft, about 5 minutes.
3. Stir in remaining ingredients along with the reserved meat mixture. Simmer soup until heated through or about 10-12 minutes.
4. Serve with cheese bread below to get the 'pizza' effect.
Cheesy Garlic Bread
2 T unsalted butter
1 T garlic, minced
1 pre-made pizza crust (in refrigerator section)
5 oz fresh mozzarella, sliced
S&P to taste
1 T thinly sliced fresh basil (or crushed dried)
2 t chopped fresh parsley (or dried)
1. Preheat oven to 450. Roll out pizza crush on baking sheet (put pan spray on the sheet to make a crispy crust!)
2. Melt butter with garlic in microwave, brush over rolled-out pizza crust, then top with cheese, salt and pepper.
3. Bake until cheese is bubbly, about 10 minutes. Remove from oven and sprinkle with herbs. Slice into 8 wedges.
Family Factor: mixed...bread was great, soup was missing something
Stomach Factor: high for acid watchers
Time Factor: a little long for a weeknight meal (for both items)
From Cuisine Soup's Stew & Chilies:
Supreme Pizza Soup (yes, you read that right!)
2 T olive oil
1/2 lb Italian sausage
6oz pkg pepperoni, diced (save time, buy the sliced)
2 C button mushrooms, halved
1 C red onion, diced
1 C red bell pepper, diced
1/2 C green bell pepper, diced
1 T garlic, minced
1 t Italian seasoning
1/2 t red pepper flakes
S&P to taste
3 14.5oz cans diced tomatoes in juice
1 C chicken broth
1/2 C canned black olives, halved
1. Brown sausage and pepperoni in oil in a large dutch oven for about 5 minutes, drain and put meat on paper towel lined plate. Pour off all but 1 T drippings and return pot to the burner.
2. Add mushrooms and saute until they release their juices, about 3 minutes. Add onion, bell peppers, garlic and seasonings; cook until vegetables are soft, about 5 minutes.
3. Stir in remaining ingredients along with the reserved meat mixture. Simmer soup until heated through or about 10-12 minutes.
4. Serve with cheese bread below to get the 'pizza' effect.
Cheesy Garlic Bread
2 T unsalted butter
1 T garlic, minced
1 pre-made pizza crust (in refrigerator section)
5 oz fresh mozzarella, sliced
S&P to taste
1 T thinly sliced fresh basil (or crushed dried)
2 t chopped fresh parsley (or dried)
1. Preheat oven to 450. Roll out pizza crush on baking sheet (put pan spray on the sheet to make a crispy crust!)
2. Melt butter with garlic in microwave, brush over rolled-out pizza crust, then top with cheese, salt and pepper.
3. Bake until cheese is bubbly, about 10 minutes. Remove from oven and sprinkle with herbs. Slice into 8 wedges.
Family Factor: mixed...bread was great, soup was missing something
Stomach Factor: high for acid watchers
Time Factor: a little long for a weeknight meal (for both items)
Sunday, April 3, 2011
Not your ordinary roasted chicken!
Roasting chicken never used to turn out well for me. Either is never came up to the right temperature or it was over done. This version was very simple and made the kitchen smell awesome! The left overs made for a very tasty warm chicken salad sandwich!
From Food Networks Favorites:
The Ultimate Roast(ed) Chicken...sorry had to correct the grammar!
1 free-range whole chicken
1/2 bunch each of fresh oregano, thyme, and parsley (save some money...buy the poultry bunch in the fresh boxed herbs)
1/4 pound butter, softened
Kosher salt and fresh ground pepper
1 orange, quartered
3-4 cloves garlic
1 onion, quartered
6 strips smoked bacon
1. Preheat oven to 425. Rinse chicken inside and out, pat dry. Mash butter and spread on the outside of the chicken. Place the herbs, onions, garlic and orange in the chicken. Season the outside with S&P.
2. Tie legs together and place breast side up in a roasting pan (don't forget to spray the rack of the pan so the chicken doesn't stick!). Lay the bacon across the chicken and roast for 25 minutes.
3. Remove the bacon, baste the chicken with drippings and cook for another 40 minutes or until internal temperature reads 180.
4. Let chicken stand, covered, for 10 minutes.
Family Factor: one of the best chickens yet! Loved the sides!
Stomach Factor: mild
Time Factor: very quick to get into oven...cooking time may not be for a week-day meal
Optional Side:
Rhineland Potato Salad (hot German-style potato salad)
1/2 pound bacon, diced
3/4 C onion chopped
1/3 C green pepper, chopped
6 C potatoes, cubed
3/4 C mayo
1/3 C pimento chopped
1/4 C yellow mustard
1/4 C sugar
1 t salt
1/8 t pepper
Cook bacon, onions and pepper until bacon is crisp, drain. Add to remaining ingredients and toss lightly. Wrap in heavy duty foil and place in oven with chicken for last 40 minutes.
From Food Networks Favorites:
The Ultimate Roast(ed) Chicken...sorry had to correct the grammar!
1 free-range whole chicken
1/2 bunch each of fresh oregano, thyme, and parsley (save some money...buy the poultry bunch in the fresh boxed herbs)
1/4 pound butter, softened
Kosher salt and fresh ground pepper
1 orange, quartered
3-4 cloves garlic
1 onion, quartered
6 strips smoked bacon
1. Preheat oven to 425. Rinse chicken inside and out, pat dry. Mash butter and spread on the outside of the chicken. Place the herbs, onions, garlic and orange in the chicken. Season the outside with S&P.
2. Tie legs together and place breast side up in a roasting pan (don't forget to spray the rack of the pan so the chicken doesn't stick!). Lay the bacon across the chicken and roast for 25 minutes.
3. Remove the bacon, baste the chicken with drippings and cook for another 40 minutes or until internal temperature reads 180.
4. Let chicken stand, covered, for 10 minutes.
Family Factor: one of the best chickens yet! Loved the sides!
Stomach Factor: mild
Time Factor: very quick to get into oven...cooking time may not be for a week-day meal
Optional Side:
Rhineland Potato Salad (hot German-style potato salad)
1/2 pound bacon, diced
3/4 C onion chopped
1/3 C green pepper, chopped
6 C potatoes, cubed
3/4 C mayo
1/3 C pimento chopped
1/4 C yellow mustard
1/4 C sugar
1 t salt
1/8 t pepper
Cook bacon, onions and pepper until bacon is crisp, drain. Add to remaining ingredients and toss lightly. Wrap in heavy duty foil and place in oven with chicken for last 40 minutes.
Sunday, March 27, 2011
My very first made from scratch recipe!
I was in a pinch for a quick dinner and had to muddle my way through serving frozen fish (I know, I know, but that is all I had thawed out). I had a Rachel Ray recipe for fresh fish which took the bacon and made a mixture out of the drippings with bread crumbs and chopped tomatoes which didn't go over very well with my husband (too much stuff on top of the fish). So, I improvised and made up my own!
2 frozen talipia filet's
2 dashed of bread crumbs (store bought or very dried out fresh works the best)
2 slices of bacon
1/2 onion chopped very fine
1 clove garlic, chopped fine
olive oil
1 T butter
1 egg, beaten
Cajun seasoning or rub
parsley paste (in your fresh herb/frozen isle)
1. Render the bacon in a skillet.
2. Meanwhile, rinse fish and pat dry. Sprinkle Cajun seasoning on one side of fish. Brush egg on top of fish and sprinkle with bread crumbs until just soaked through. Do not repeat for second side.
3. Remove the bacon from the skillet and set aside for later. Add the onions and garlic cooking until starting to brown. You can add a little olive oil if needed.
4. Nestle the fish, spice side down with the onions. Spice the second side brushing with egg and top with breadcrumbs.
5. Cook for 3 minutes, flip and cook for another 3 minutes or until the fish flakes.
6. Remove fish from skillet. Add the butter, parsley pasted and chopped up bacon cooked earlier. Scrap the bottom of the pan to blend.
7. Top the fish with drippings and serve.
Might be good to twist some lemon or lime on top.
Family Factor: well liked!
Stomach Factor: mild unless you are sensitive to bacon drippings
Time Factor: made in under 20 minutes...very quick for even a week night!
2 frozen talipia filet's
2 dashed of bread crumbs (store bought or very dried out fresh works the best)
2 slices of bacon
1/2 onion chopped very fine
1 clove garlic, chopped fine
olive oil
1 T butter
1 egg, beaten
Cajun seasoning or rub
parsley paste (in your fresh herb/frozen isle)
1. Render the bacon in a skillet.
2. Meanwhile, rinse fish and pat dry. Sprinkle Cajun seasoning on one side of fish. Brush egg on top of fish and sprinkle with bread crumbs until just soaked through. Do not repeat for second side.
3. Remove the bacon from the skillet and set aside for later. Add the onions and garlic cooking until starting to brown. You can add a little olive oil if needed.
4. Nestle the fish, spice side down with the onions. Spice the second side brushing with egg and top with breadcrumbs.
5. Cook for 3 minutes, flip and cook for another 3 minutes or until the fish flakes.
6. Remove fish from skillet. Add the butter, parsley pasted and chopped up bacon cooked earlier. Scrap the bottom of the pan to blend.
7. Top the fish with drippings and serve.
Might be good to twist some lemon or lime on top.
Family Factor: well liked!
Stomach Factor: mild unless you are sensitive to bacon drippings
Time Factor: made in under 20 minutes...very quick for even a week night!
Friday, March 18, 2011
Some Comfort Food!
There are just times where you crave something meaty and downright comforting. Whether it was a long day at work, rainy weekend or just need a good pick me up, comfort food does something good for you well being and maybe even to your soul.
This recipe is only takes 20 minutes to prepare, but takes an hour and a half to cook. So, it may not be the best to cook on a week night unless you have someone to pop it in the oven for you!
From Comfort Food
Stuffed Peppers with Tomato Sauce
4 red peppers
1 T oil
1 leek, thinly sliced (or onion)
2 garlic cloves, crushed
14oz ground beef
2 15.5oz cans of crushed or diced tomatoes
1 C beef stock
1/4 brown rice
1 potato cut into small pieces
2 T tomato paste
1/4 C chopped parsley
1/4 C chopped basil
1/4 C red wine
1/2 t sugar
1 bay leaf
1/2 C fresh breadcrumbs
1 T butter, melted
2 t finely chopped parsley
1. Sliced off the tops of the red peppers and remove all seed and membranes. Save the lids to the peppers. Cut a thin slice off the bottom so the base sits flat.
2. Heat oil in pan, add leek and garlic and stir over medium heat for about 5 minutes until leek is just soft. Add the beef and cook until browned all over.
3. Add one can of tomatoes, the stock, rice, potato and half the tomato paste. Bring to a boil, then reduce the heat and simmer for 30 minutes or until vegetables are tender and the mixture is thick. Stir in herbs and season.
4. Preheat oven to 350. Spoon the mixture into the red peppers and put them in a shallow ovenproof dish. Heat the remaining can of tomatoes, tomato paste, wine, sugar and bay leaf in a small pan, season to taste and then spoon around the red peppers.
5. Sprinkle the red pepper with bread crumbs, butter and parsley. Put the lids of the red peppers in the baking dish. Bake for 30 minutes or until crisp on top. Put the lids on the peppers and serve.
If you don't use all the filling, it freezes really well. I used it to make omelets on Sunday morning.
Family Factor: well liked...definitely comfort food!
Stomach Factor: can be a little sensitive with all the tomatoes!
Time Factor: you can make head and then cook to make on a weeknight.
This recipe is only takes 20 minutes to prepare, but takes an hour and a half to cook. So, it may not be the best to cook on a week night unless you have someone to pop it in the oven for you!
From Comfort Food
Stuffed Peppers with Tomato Sauce
4 red peppers
1 T oil
1 leek, thinly sliced (or onion)
2 garlic cloves, crushed
14oz ground beef
2 15.5oz cans of crushed or diced tomatoes
1 C beef stock
1/4 brown rice
1 potato cut into small pieces
2 T tomato paste
1/4 C chopped parsley
1/4 C chopped basil
1/4 C red wine
1/2 t sugar
1 bay leaf
1/2 C fresh breadcrumbs
1 T butter, melted
2 t finely chopped parsley
1. Sliced off the tops of the red peppers and remove all seed and membranes. Save the lids to the peppers. Cut a thin slice off the bottom so the base sits flat.
2. Heat oil in pan, add leek and garlic and stir over medium heat for about 5 minutes until leek is just soft. Add the beef and cook until browned all over.
3. Add one can of tomatoes, the stock, rice, potato and half the tomato paste. Bring to a boil, then reduce the heat and simmer for 30 minutes or until vegetables are tender and the mixture is thick. Stir in herbs and season.
4. Preheat oven to 350. Spoon the mixture into the red peppers and put them in a shallow ovenproof dish. Heat the remaining can of tomatoes, tomato paste, wine, sugar and bay leaf in a small pan, season to taste and then spoon around the red peppers.
5. Sprinkle the red pepper with bread crumbs, butter and parsley. Put the lids of the red peppers in the baking dish. Bake for 30 minutes or until crisp on top. Put the lids on the peppers and serve.
If you don't use all the filling, it freezes really well. I used it to make omelets on Sunday morning.
Family Factor: well liked...definitely comfort food!
Stomach Factor: can be a little sensitive with all the tomatoes!
Time Factor: you can make head and then cook to make on a weeknight.
Monday, March 14, 2011
Happy St. Patty's Day!
Corned beef and cabbage was one of those foods that I didn't care for until I was 20 something. Little did I know it was a brisket cooked in vinegar instead of the typical BBQ sauce. What I found amazing going through this un-corned beef recipe is that the beets made the corned beef pink, not the cooking temperature. So, here's to you my Irish friends! Check out the second recipe for the leftovers...
From Martha Stewart's Living:
Un-corned Beef and Cabbage
Coarse salt and freshly ground pepper
1 T sugar
3 bay leaves
2 t cinnamon
2 t ground coriander
2 t ground ginger
1/2 t ground nutmeg
1/2 t ground cloves
4 garlic clove, minced
3 T cider vinegar
1 T stone-ground mustard
Mix the above to make a paste.
1 brisket about 7lbs
1 beer
1 C OJ
1 onion sliced
3 beets trimmed, washed, peeled and sliced
1 head cabbage, shredded
2 carrots, shredded
1. Rub paste over brisket. Transfer to a 9x13 baking dish. Cover and refrigerate over night.
2. Preheat oven to 350. Combine OJ and beer. Top brisket with onion and surround with beets. Pour 1/2 liquid over brisket. Bake, covered with parchment-lined foil, basting occasionally, until tender, about 3 to 3 1/2 hours.
3. After 2 hours, add cabbage and carrots and the rest of the liquid. Season with salt. Re-cover and continue to bake another hour.
4. Slice brisket and return to liquid and serve with veggies.
Reuben Sandwich
Toss left over cabbage and carrots with 4 T cider vinegar and 1/2 t coarse salt. Spread butter on outside of 2 slices of rye bread. Spread Russian dressing (1/2 C may + 2 T chili sauce) on insides, top with 1 slice of cheese. Make the sandwich with left over sliced un-corned beef and cabbage. Heat on griddle over medium-high heat until cheese melts about 3 minutes per side.
Family Factor: Loved it!...and no leftovers went wasted (double smiles!)
Stomach Factor: surprisingly mild
Time Factor: cooking time was good for a rainy Sunday, but only took 20 minutes to put together
From Martha Stewart's Living:
Un-corned Beef and Cabbage
Coarse salt and freshly ground pepper
1 T sugar
3 bay leaves
2 t cinnamon
2 t ground coriander
2 t ground ginger
1/2 t ground nutmeg
1/2 t ground cloves
4 garlic clove, minced
3 T cider vinegar
1 T stone-ground mustard
Mix the above to make a paste.
1 brisket about 7lbs
1 beer
1 C OJ
1 onion sliced
3 beets trimmed, washed, peeled and sliced
1 head cabbage, shredded
2 carrots, shredded
1. Rub paste over brisket. Transfer to a 9x13 baking dish. Cover and refrigerate over night.
2. Preheat oven to 350. Combine OJ and beer. Top brisket with onion and surround with beets. Pour 1/2 liquid over brisket. Bake, covered with parchment-lined foil, basting occasionally, until tender, about 3 to 3 1/2 hours.
3. After 2 hours, add cabbage and carrots and the rest of the liquid. Season with salt. Re-cover and continue to bake another hour.
4. Slice brisket and return to liquid and serve with veggies.
Reuben Sandwich
Toss left over cabbage and carrots with 4 T cider vinegar and 1/2 t coarse salt. Spread butter on outside of 2 slices of rye bread. Spread Russian dressing (1/2 C may + 2 T chili sauce) on insides, top with 1 slice of cheese. Make the sandwich with left over sliced un-corned beef and cabbage. Heat on griddle over medium-high heat until cheese melts about 3 minutes per side.
Family Factor: Loved it!...and no leftovers went wasted (double smiles!)
Stomach Factor: surprisingly mild
Time Factor: cooking time was good for a rainy Sunday, but only took 20 minutes to put together
Saturday, March 5, 2011
Bring on the Tacos!
Tacos have been ingrained in me at a very young age. I remember it was a quick, easy meal for my mom but I remember having them on Friday nights. When my sister and I lived together after college, we still made it the same way our mom did...probably the only meal we ever 'cooked'. :-)
I was glad to see the recent trend towards taco bars. A place that served a beer/glass of wine and a taco would be high on my list! Seriously! The only thing I'm not convinced of in this recent trend is to put things like spaghetti and meatballs in a taco, but the thought got me digging. I've always wanted to find a good fish taco recipe (still crave them from the west coast). I didn't come across any that is easy to do mid-week, but I did come across this BBQ one that sounded really interesting so I had to give it a try.
From Better Homes and Garden Cook Book:
Beef and Cabbage Wraps (aka BBQ Tacos)
8 8in flour tortillas
12oz lean ground beef
1/2 C chopped onion (1 medium)
2 C packaged shredded cabbage with carrot (coleslaw mix)
1 C frozen corn kernels
1/2 C bottled BBQ sauce
1. Wrap tortillas tightly in foil and heat in oven at 350 for 10 minutes....or just wrap them in damp paper towel and through them in the microwave for 30 seconds.
2. For the filling, in a large skillet cook the meat and onion until meat is brown and onion is tender. Drain off the fat. Stir cabbage mix and corn into mixture. Cover and cook for 5 minutes until vegetables are tender, stirring once. Stir in BBQ sauce and heat through.
3. Spoon 1/3 cup of filling into center of tortilla and roll them up!
Family Factor: surprisingly, Sean did like these (not something I thought we would enjoy)
Stomach Factor: depends on the heat of your BBQ sauce
Time Factor: really easy to get on the table for a week night
I was glad to see the recent trend towards taco bars. A place that served a beer/glass of wine and a taco would be high on my list! Seriously! The only thing I'm not convinced of in this recent trend is to put things like spaghetti and meatballs in a taco, but the thought got me digging. I've always wanted to find a good fish taco recipe (still crave them from the west coast). I didn't come across any that is easy to do mid-week, but I did come across this BBQ one that sounded really interesting so I had to give it a try.
From Better Homes and Garden Cook Book:
Beef and Cabbage Wraps (aka BBQ Tacos)
8 8in flour tortillas
12oz lean ground beef
1/2 C chopped onion (1 medium)
2 C packaged shredded cabbage with carrot (coleslaw mix)
1 C frozen corn kernels
1/2 C bottled BBQ sauce
1. Wrap tortillas tightly in foil and heat in oven at 350 for 10 minutes....or just wrap them in damp paper towel and through them in the microwave for 30 seconds.
2. For the filling, in a large skillet cook the meat and onion until meat is brown and onion is tender. Drain off the fat. Stir cabbage mix and corn into mixture. Cover and cook for 5 minutes until vegetables are tender, stirring once. Stir in BBQ sauce and heat through.
3. Spoon 1/3 cup of filling into center of tortilla and roll them up!
Family Factor: surprisingly, Sean did like these (not something I thought we would enjoy)
Stomach Factor: depends on the heat of your BBQ sauce
Time Factor: really easy to get on the table for a week night
Friday, February 25, 2011
Gone Fishin'
Fish is something I wish I could get my family to eat more often. It cooks really fast and can be quite savory if done correctly. I always have frozen fish in my house, but love to have fresh when I can get it locally.
This recipe even got my most picky eater to at least try and got a 'not bad'. The best thing about this recipe is that it has very few ingredients, most of which I have already in my house, and prepares/cooks in 20 minutes.
From Busy Woman's Quick & Easy Recipes:
Crispy Fish and Cheese Filet's
2lb fish fillets
1/2 C creamy ranch salad dressing
1 1/2 C crushed cheese crackers (goldfish work great!)
2 T butter, melted
Preheat oven 425 degrees. Cut fish into serving portion (or strips), dip into dressing and roll in cracker crumbs. Place in a sprayed shallow pan and drizzle butter over fish. Bake uncovered for 15 minutes or until fish flakes.
Family Rating: A good meal for even my little eaters.
Stomach Rating: Very mild.
Time Factor: Quick and easy
This recipe even got my most picky eater to at least try and got a 'not bad'. The best thing about this recipe is that it has very few ingredients, most of which I have already in my house, and prepares/cooks in 20 minutes.
From Busy Woman's Quick & Easy Recipes:
Crispy Fish and Cheese Filet's
2lb fish fillets
1/2 C creamy ranch salad dressing
1 1/2 C crushed cheese crackers (goldfish work great!)
2 T butter, melted
Preheat oven 425 degrees. Cut fish into serving portion (or strips), dip into dressing and roll in cracker crumbs. Place in a sprayed shallow pan and drizzle butter over fish. Bake uncovered for 15 minutes or until fish flakes.
Family Rating: A good meal for even my little eaters.
Stomach Rating: Very mild.
Time Factor: Quick and easy
Wednesday, February 16, 2011
Feelin' like a little shrimp
I remember having fresh steamed shrimp, usually spiced, as a teenage for a week day dinner. My mom would have one of us (my sister or I) go down to Cameron's Seafood to get a pound to bring home. It would still be hot and smell wonderful.
While I cannot get fresh shrimp very often, I do crave the steamed flavor quite often. I found this recipe in a cookbook from my mom's church in North Carolina. It had way too much butter for my taste, but I substituted chicken broth for half of the butter and it turned out very yummy. Not the same as Cameron's, but good comparison!
From Food for the Journey :
Boca Grande Sauteed Shrimp
2 sticks of butter (of 1 stick and 1/2 C chicken broth)
4 doz shrimp shelled, deveined
1 t salt
1/2 t pepper
2 t paprika
3 t garlic salt
1/3 C good cooking sherry (I just used the white wine that's always in my refrig!)
Melt butter/chicken broth in a sauce pan. Saute the shrimp and seasonings until almost done; add the wine. Simmer until shrimp are done. Serve over rice, pasta, or toast points. This does make 6 serving so it can be scaled down if needed.
I would recommend using 16-20 count shrimp...makes for good flavor.
Family Rating: I was the only one who likes steamed shrimp, so I say it's GREAT!
Stomach Rating: mild, though with the butter it may be a bit much oil
Time Factor: less than 20 minutes (minus the peeling/deveining the shrimp)
While I cannot get fresh shrimp very often, I do crave the steamed flavor quite often. I found this recipe in a cookbook from my mom's church in North Carolina. It had way too much butter for my taste, but I substituted chicken broth for half of the butter and it turned out very yummy. Not the same as Cameron's, but good comparison!
From Food for the Journey :
Boca Grande Sauteed Shrimp
2 sticks of butter (of 1 stick and 1/2 C chicken broth)
4 doz shrimp shelled, deveined
1 t salt
1/2 t pepper
2 t paprika
3 t garlic salt
1/3 C good cooking sherry (I just used the white wine that's always in my refrig!)
Melt butter/chicken broth in a sauce pan. Saute the shrimp and seasonings until almost done; add the wine. Simmer until shrimp are done. Serve over rice, pasta, or toast points. This does make 6 serving so it can be scaled down if needed.
I would recommend using 16-20 count shrimp...makes for good flavor.
Family Rating: I was the only one who likes steamed shrimp, so I say it's GREAT!
Stomach Rating: mild, though with the butter it may be a bit much oil
Time Factor: less than 20 minutes (minus the peeling/deveining the shrimp)
Saturday, February 12, 2011
Quick Night In
I'm always looking for something to make that's quick and of course homemade. I probably have more cookbooks on making meals in less than 30 minutes than any other topic. It's not my favorite way to cook, but does come in handy during the week or deciding at the last minute what to serve.
From Food for the Journey (Saint Peter Lutheran Church in Southport, NC):
Quick Chicken Enchiladas
1 small onion, chopped
1 T butter
1 1/2 C shredded chicken, cooked
1 C Monterrey Jack cheese, shredded
5-6 flour tortillas, 7-8 inch
1/2 C Picante sauce
1/2 t ground cumin
Cook onion in butter until tender and stir in chicken, 1/4 cup of Picante sauce and cumin; heat through. Remove from heat and add 1/2 cup of cheese and all of the sour cream. Spoon equal amounts of the mixture down the center of each tortilla and roll up. Place seam side down in a baking dish. Top with remaining Picante sauce and cheese. Bake at 350 for 15 minute until cheese melts. Top with favorite toppings.
Family Rating: too much onion, but good texture and flavor otherwise; maybe add some rice to it
Stomach Rating: watch how much Picante sauce you use, can over do it
Time Factor: on the table in 20 minutes...great for a weekday
There was no amount of sour cream in the ingredient section so I added 2 T to start and it worked out well. I also added a few other spices to bring out some flavor: 1 t salt, 1/4 t pepper, and 1 t grill seasoning. If you put the spices in while the onions are cooking it smells great.
Definitely keep this one filed away!
From Food for the Journey (Saint Peter Lutheran Church in Southport, NC):
Quick Chicken Enchiladas
1 small onion, chopped
1 T butter
1 1/2 C shredded chicken, cooked
1 C Monterrey Jack cheese, shredded
5-6 flour tortillas, 7-8 inch
1/2 C Picante sauce
1/2 t ground cumin
Cook onion in butter until tender and stir in chicken, 1/4 cup of Picante sauce and cumin; heat through. Remove from heat and add 1/2 cup of cheese and all of the sour cream. Spoon equal amounts of the mixture down the center of each tortilla and roll up. Place seam side down in a baking dish. Top with remaining Picante sauce and cheese. Bake at 350 for 15 minute until cheese melts. Top with favorite toppings.
Family Rating: too much onion, but good texture and flavor otherwise; maybe add some rice to it
Stomach Rating: watch how much Picante sauce you use, can over do it
Time Factor: on the table in 20 minutes...great for a weekday
There was no amount of sour cream in the ingredient section so I added 2 T to start and it worked out well. I also added a few other spices to bring out some flavor: 1 t salt, 1/4 t pepper, and 1 t grill seasoning. If you put the spices in while the onions are cooking it smells great.
Definitely keep this one filed away!
Thursday, February 10, 2011
A bread among substitutions!
Bread is something I cannot live without. Homemade bread has so much depth compared to most store bought brands.
I found this recipe while trying to dig out some munchies for the Superbowl. I ended up not having all the ingredients after coming home from the grocery store (shame on me for not even checking!). So, let the substitutions begin! I was really surprised to find out that you can substitute corn starch for flour, 1/2 the portion or even corn meal for the full portion. Learning something new again!
From Holidays at Home (Gooseberry Patch)
Country Beer Bread (original recipe)
3 C flour
3 T sugar
1 T baking powder
1 t salt
12oz beer at room temperature
Preheat oven at 375. Oil a loaf pan. In a large bowl, combine all dry ingredients. Add the beer all at once and stir with a wooden spoon, mixture will be very sticky. Put in loaf pan and bake for 35-45 minutes. Cool on rack.
Substituted Country Beer Bread
1 C flour
1/2 C corn starch
1 C corn meal
1/2 T baking powder
1/2 T baking soda
1 t salt
12oz beer (used Sam Adams Summer Brew...sorry Sean!)
Follow the directions above.
I found this recipe while trying to dig out some munchies for the Superbowl. I ended up not having all the ingredients after coming home from the grocery store (shame on me for not even checking!). So, let the substitutions begin! I was really surprised to find out that you can substitute corn starch for flour, 1/2 the portion or even corn meal for the full portion. Learning something new again!
From Holidays at Home (Gooseberry Patch)
Country Beer Bread (original recipe)
3 C flour
3 T sugar
1 T baking powder
1 t salt
12oz beer at room temperature
Preheat oven at 375. Oil a loaf pan. In a large bowl, combine all dry ingredients. Add the beer all at once and stir with a wooden spoon, mixture will be very sticky. Put in loaf pan and bake for 35-45 minutes. Cool on rack.
Substituted Country Beer Bread
1 C flour
1/2 C corn starch
1 C corn meal
1/2 T baking powder
1/2 T baking soda
1 t salt
12oz beer (used Sam Adams Summer Brew...sorry Sean!)
Follow the directions above.
Friday, February 4, 2011
Bring on the big game!
I learned at a very young age to love football season, college or pro, I don't care. The bowl games and Superbowl were always a time for good food and great friends. Well, since having kids, it's now a time to have little bites and send the kids off to bed. So, in honor of my 'little ones', I tried the 'little bites'!
From 'I'll Diet Tomorrow' (love the title of this book!)
Sausage Balls
1 lb sausage (hot preferred)
3 C Bisquick
10oz shredded cheddar cheese
Mix all together using your hands (great to have little hands to help!) and form into small balls. Bake in a preheated oven at 375 for 20 minutes.
Family Rating: Not bad, but a little dry.
Stomach Rating: Safe if you don't use hot sausage
Time Factor: Can be made in less than 10 minutes
The recipe appears to be missing a binder for all the ingredients. I added 2 T of water and one egg slightly beaten. This may have dried out the final product. A suggestion that these would be good from the freezer as a weekday breakfast on the run.
I'll file this one away for future use, with some more tweaking of course!
From 'I'll Diet Tomorrow' (love the title of this book!)
Sausage Balls
1 lb sausage (hot preferred)
3 C Bisquick
10oz shredded cheddar cheese
Mix all together using your hands (great to have little hands to help!) and form into small balls. Bake in a preheated oven at 375 for 20 minutes.
Family Rating: Not bad, but a little dry.
Stomach Rating: Safe if you don't use hot sausage
Time Factor: Can be made in less than 10 minutes
The recipe appears to be missing a binder for all the ingredients. I added 2 T of water and one egg slightly beaten. This may have dried out the final product. A suggestion that these would be good from the freezer as a weekday breakfast on the run.
I'll file this one away for future use, with some more tweaking of course!
Tuesday, February 1, 2011
So, here it goes....
This week's recipe was my very first Risotto with diced chicken and leftover chopped broccoli. The idea was simple, but I had always shied away from these recipes since I figured it took too long to make. This was done on a week night and under an hour. While I'll say it wasn't exactly the creamy flavor that I was looking for, the recipe will be kept for tweaking.
Family Rating: Not so good (you have to understand I have some traditional American eaters in my family!)
Stomach Rating: Good
Time Factor: A little long for a week night, but good for weekends
From the Colorado Classique:
Risotto with Artichoke Hearts (obviously substituted here!)
3 cloves garlic
1/2 yellow onion
2 T olive oil
2 T butter
2 C Arborio rice
6 C chicken broth
2 14oz can artichoke hearts (replaced by 2 C chopped chicken)
2 C frozen peas (used leftover broccoli)
2 t fresh dill (omitted)
zest of one lemon (omitted)
1 C Parmesan cheese
Saute garlic and onions in oil and butter until soft. Add rice and saute until clear. Add 2 C broth (heated) to cover rice and simmer until liquid is almost gone. Repeat again with another 1 C of broth (heated again) until all 6 cups have been added and absorbed. Add the rest of the ingredients and heat through.
Family Rating: Not so good (you have to understand I have some traditional American eaters in my family!)
Stomach Rating: Good
Time Factor: A little long for a week night, but good for weekends
From the Colorado Classique:
Risotto with Artichoke Hearts (obviously substituted here!)
3 cloves garlic
1/2 yellow onion
2 T olive oil
2 T butter
2 C Arborio rice
6 C chicken broth
2 14oz can artichoke hearts (replaced by 2 C chopped chicken)
2 C frozen peas (used leftover broccoli)
2 t fresh dill (omitted)
zest of one lemon (omitted)
1 C Parmesan cheese
Saute garlic and onions in oil and butter until soft. Add rice and saute until clear. Add 2 C broth (heated) to cover rice and simmer until liquid is almost gone. Repeat again with another 1 C of broth (heated again) until all 6 cups have been added and absorbed. Add the rest of the ingredients and heat through.
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