Monday, November 15, 2010
Sunday, October 24, 2010
pumpkin seeds
from recipezaar.com ingredients
2 c pumpkin seeds
1 qt. water
2 tbsp salt
olive oil
seasoned salt
1. clean pumpkin seeds take off all or at least most of the pumpkin goo.
2. boil in salted water ( 1 qt water with 2 tbsp salt) for 10 minutes.
3. preheat oven to 300 degrees. drain the seeds then combine seeds with a drizzle of olive oil.
4. spread out in a single layer onto a cookie sheet and sprinkle liberally with seasoned salt.
5. toast for 45 minutes stirring every 15 minutes or so....
I also saw a vatiation calling for using butter and worchestershire sauce, also garlic salt, cayenne pepper, even cinnamon....also can use vegetable oil
2 c pumpkin seeds
1 qt. water
2 tbsp salt
olive oil
seasoned salt
1. clean pumpkin seeds take off all or at least most of the pumpkin goo.
2. boil in salted water ( 1 qt water with 2 tbsp salt) for 10 minutes.
3. preheat oven to 300 degrees. drain the seeds then combine seeds with a drizzle of olive oil.
4. spread out in a single layer onto a cookie sheet and sprinkle liberally with seasoned salt.
5. toast for 45 minutes stirring every 15 minutes or so....
I also saw a vatiation calling for using butter and worchestershire sauce, also garlic salt, cayenne pepper, even cinnamon....also can use vegetable oil
Friday, October 22, 2010
wild rice quiche
from "meals for a month" cookbook
1 9 inch pie crust
1 cup cooked wild rice
2 tablespoons minced pimientos (didnt use these)
1 onion
2 cloves garlic
1 tablespoon olive oil
3 eggs
1 cup sour cream
1 tablespoon dijon mustard
1/8 teaspoon white pepper (I used black)
1 cup shredded havarti cheese
1 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
serves 6
1. Preheat oven to 400 degrees. Bake unfilled pie shell for 8-10 minutes until light golden brown. Set aside on wire rack to cool.
2. Combine wild rice and pimientos in medium bowl. In heavy saucepan, cook onion and garlic in olive oi until tender, stirring requently. Add to wild rice mixture and set aside. In another bowl, combine eggs, sour cream, mustard, and pepper and beat well to blend. Add to wild rice mixture and stir gently to combine.
3. Combine havarti and monterey jack cheeses in a small bowl. Sprinkle 1 cup mixed cheeses in bottom of cooled pie shell. Pour wild rice mixture over cheese and sprinkle remaining cheese on top. Sprinkle parmesan cheese over al. Bake at 400 degrees for 30 to 35 minutes or until filling is set and golden brown.
4. Let stand 10 minutes then cut into wedges.
to cook and freeze
serves 12
3 9 inch pie crusts
3 cups cooked wild rice
6 tablespoons minced pimientos (didnt use these)
3 onion
6 cloves garlic
3 tablespoon olive oil
9 eggs
3 cups sour cream
3 tablespoon dijon mustard
3/8 teaspoon white pepper (I used black)
3 cups shredded havarti cheese
3 cups shredded monterey jack cheese
3/4 cup grated parmesan cheese
1. Preheat oven to 400 degrees. Bake unfilled pie shell for 8-10 minutes until light golden brown. Set aside on wire rack to cool.
2. Combine wild rice and pimientos in medium bowl. In heavy saucepan, cook onion and garlic in olive oi until tender, stirring requently. Add to wild rice mixture and set aside. In another bowl, combine eggs, sour cream, mustard, and pepper and beat well to blend. Add to wild rice mixture and stir gently to combine.
3. Combine havarti and monterey jack cheeses in a small bowl. Sprinkle 1 cup mixed cheeses in bottom of cooled pie shell. Pour wild rice mixture over cheese and sprinkle remaining cheese on top. Sprinkle parmesan cheese over al. Bake at 400 degrees for 30 to 35 minutes or until filling is set and golden brown. Cool in refrigerator, then freeze; wrap, label, and freeze. Or slice quiche into serving pieces before freezing and freeze individualy.
4. To thaw and reheat; thaw quiche overnight in refrigerator. Bake at 350 degrees for 20-25 minutes or until heated through.
to reheat individualy:microwave each slice on medium for 2-4 minutes, then 1 minute on high or until hot.
1 9 inch pie crust
1 cup cooked wild rice
2 tablespoons minced pimientos (didnt use these)
1 onion
2 cloves garlic
1 tablespoon olive oil
3 eggs
1 cup sour cream
1 tablespoon dijon mustard
1/8 teaspoon white pepper (I used black)
1 cup shredded havarti cheese
1 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
serves 6
1. Preheat oven to 400 degrees. Bake unfilled pie shell for 8-10 minutes until light golden brown. Set aside on wire rack to cool.
2. Combine wild rice and pimientos in medium bowl. In heavy saucepan, cook onion and garlic in olive oi until tender, stirring requently. Add to wild rice mixture and set aside. In another bowl, combine eggs, sour cream, mustard, and pepper and beat well to blend. Add to wild rice mixture and stir gently to combine.
3. Combine havarti and monterey jack cheeses in a small bowl. Sprinkle 1 cup mixed cheeses in bottom of cooled pie shell. Pour wild rice mixture over cheese and sprinkle remaining cheese on top. Sprinkle parmesan cheese over al. Bake at 400 degrees for 30 to 35 minutes or until filling is set and golden brown.
4. Let stand 10 minutes then cut into wedges.
to cook and freeze
serves 12
3 9 inch pie crusts
3 cups cooked wild rice
6 tablespoons minced pimientos (didnt use these)
3 onion
6 cloves garlic
3 tablespoon olive oil
9 eggs
3 cups sour cream
3 tablespoon dijon mustard
3/8 teaspoon white pepper (I used black)
3 cups shredded havarti cheese
3 cups shredded monterey jack cheese
3/4 cup grated parmesan cheese
1. Preheat oven to 400 degrees. Bake unfilled pie shell for 8-10 minutes until light golden brown. Set aside on wire rack to cool.
2. Combine wild rice and pimientos in medium bowl. In heavy saucepan, cook onion and garlic in olive oi until tender, stirring requently. Add to wild rice mixture and set aside. In another bowl, combine eggs, sour cream, mustard, and pepper and beat well to blend. Add to wild rice mixture and stir gently to combine.
3. Combine havarti and monterey jack cheeses in a small bowl. Sprinkle 1 cup mixed cheeses in bottom of cooled pie shell. Pour wild rice mixture over cheese and sprinkle remaining cheese on top. Sprinkle parmesan cheese over al. Bake at 400 degrees for 30 to 35 minutes or until filling is set and golden brown. Cool in refrigerator, then freeze; wrap, label, and freeze. Or slice quiche into serving pieces before freezing and freeze individualy.
4. To thaw and reheat; thaw quiche overnight in refrigerator. Bake at 350 degrees for 20-25 minutes or until heated through.
to reheat individualy:microwave each slice on medium for 2-4 minutes, then 1 minute on high or until hot.
Wednesday, October 20, 2010
hot chocolate cookies
from recipezaar.com
I wanted to make cookies for some guests, but didnt have any chocolate chips, oatmeal or any of the traditional cookie ingredients...but then it hit me....I have HOT COCOA! It has sugar, powdered milk, cocoa....sounds like ingredients in some sort of dessert...so I got online and found this recipe. I did NOT make this with the marshmallows or the glaze and still thought these tasted pretty good. we pressed a few of the cookies with dried cranberries...and I also used raspberry flavored hot cocoa mix instead of the regular chocolate. I thought they were pretty good!
For the cookies
1 3/4 cups all-purpose flour
1 cup instant hot chocolate powdered cocoa mix
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup low-fat milk
1 teaspoon vanilla
24 large marshmallows, cut in half crosswise
For the glaze
1 3/4 cups confectioners' sugar
6 tablespoons unsalted butter
1/4 cup low-fat milk
2 tablespoons Dutch-processed cocoa powder
Change Measurements: US | Metric
Directions:Prep Time: 15 mins
Total Time: 23 mins
1 Preheat oven to 350
2 In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.
3 In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.
4 Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
5 To make the glaze: Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy.
6 Immediately spoon a little of the glaze over each of the cooled cookies.
I wanted to make cookies for some guests, but didnt have any chocolate chips, oatmeal or any of the traditional cookie ingredients...but then it hit me....I have HOT COCOA! It has sugar, powdered milk, cocoa....sounds like ingredients in some sort of dessert...so I got online and found this recipe. I did NOT make this with the marshmallows or the glaze and still thought these tasted pretty good. we pressed a few of the cookies with dried cranberries...and I also used raspberry flavored hot cocoa mix instead of the regular chocolate. I thought they were pretty good!
For the cookies
1 3/4 cups all-purpose flour
1 cup instant hot chocolate powdered cocoa mix
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup low-fat milk
1 teaspoon vanilla
24 large marshmallows, cut in half crosswise
For the glaze
1 3/4 cups confectioners' sugar
6 tablespoons unsalted butter
1/4 cup low-fat milk
2 tablespoons Dutch-processed cocoa powder
Change Measurements: US | Metric
Directions:Prep Time: 15 mins
Total Time: 23 mins
1 Preheat oven to 350
2 In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.
3 In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.
4 Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
5 To make the glaze: Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy.
6 Immediately spoon a little of the glaze over each of the cooled cookies.
Tuesday, October 5, 2010
cheesy enchilada casserole
from crockpot365.blogspot.com
cheesy enchilada casserole
this was pretty good....and SUPER easy...I added a pound of ground beef which was just barely enough....maybe adding some corn or pinto or black beans would have made it a bit more hearty too...I also ended up using canned enchilada sauce and "quesadilla cheese"....it all turned out good, only about 4 servings though...maybe if I had more filling or had been more creative with my layers I could have made it more hearty. I think next time I might try using chicken...I like that this is SO versatile!
cheesy enchilada casserole
this was pretty good....and SUPER easy...I added a pound of ground beef which was just barely enough....maybe adding some corn or pinto or black beans would have made it a bit more hearty too...I also ended up using canned enchilada sauce and "quesadilla cheese"....it all turned out good, only about 4 servings though...maybe if I had more filling or had been more creative with my layers I could have made it more hearty. I think next time I might try using chicken...I like that this is SO versatile!
Thursday, September 30, 2010
Wednesday, September 29, 2010
slow cooker tamale pie
from crockpot 365
slowcooker tamale pie
I made it with ground turkey and I was pleasantly surprised by this recipe. It wasnt very spicy, my husband added hot sauce. I followed a different recipe for the cornbread topping which i will post later.
slowcooker tamale pie
I made it with ground turkey and I was pleasantly surprised by this recipe. It wasnt very spicy, my husband added hot sauce. I followed a different recipe for the cornbread topping which i will post later.
Sunday, September 26, 2010
Saturday, September 25, 2010
chicken fried rice
from meals for a month
serves 4
1.5 cups long grain white rice
2.5 cups water
1 onion chopped
1 cup frozen soybeans
2 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
3 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon sesame oil
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken.
3. Stirfry the rice mixture in olive oil until hot. Beat eggs and add to skillet. Cook eggs until set but still moist. Add soy sauce and sesame oil and serve.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us.
to share and store
12 servings (or 3 frozen batches)
4.5 cups long grain white rice
7.5 cups water
3 onion chopped
3 cup frozen soybeans
6 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
6 tablespoons olive oil
6 tablespoons soy sauce
3 teaspoon sesame oil
9 eggs
1 1/2 teaspoon salt
3/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork. Spread rice into a thin layer on foil-lined cookie sheet and refrigerate until very cold.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken. Package in zipper-lock bag, label and freeze.
3. Mark olive oil, soy sauce, and sesame oil as reserved ingredients and store in your pantry. Mark eggs as reserved in refrigerator. (I guess since the authors intend for these recipes to be used within a month so it is ok to go ahead and buy the eggs...I keep these recipes for longer than a month....so it might not be a good idea to have eggs hang around for TOO long!)
4. To thaw and coo: let rice mixture thaw overnight in refrigerator. Heat olive oil in large skillet or wok. Stir fry rice mixture in oil until thoroughly heated. Push rice mixture to one side of wok and pour in beaten eggs. Stir fry until eggs are set but still moist. Gently stir the set eggs into rice/chicken mixture. Season with soy sauce, sesame oil, salt and pepper and serve immediately.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us
serves 4
1.5 cups long grain white rice
2.5 cups water
1 onion chopped
1 cup frozen soybeans
2 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
3 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon sesame oil
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken.
3. Stirfry the rice mixture in olive oil until hot. Beat eggs and add to skillet. Cook eggs until set but still moist. Add soy sauce and sesame oil and serve.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us.
to share and store
12 servings (or 3 frozen batches)
4.5 cups long grain white rice
7.5 cups water
3 onion chopped
3 cup frozen soybeans
6 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
6 tablespoons olive oil
6 tablespoons soy sauce
3 teaspoon sesame oil
9 eggs
1 1/2 teaspoon salt
3/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork. Spread rice into a thin layer on foil-lined cookie sheet and refrigerate until very cold.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken. Package in zipper-lock bag, label and freeze.
3. Mark olive oil, soy sauce, and sesame oil as reserved ingredients and store in your pantry. Mark eggs as reserved in refrigerator. (I guess since the authors intend for these recipes to be used within a month so it is ok to go ahead and buy the eggs...I keep these recipes for longer than a month....so it might not be a good idea to have eggs hang around for TOO long!)
4. To thaw and coo: let rice mixture thaw overnight in refrigerator. Heat olive oil in large skillet or wok. Stir fry rice mixture in oil until thoroughly heated. Push rice mixture to one side of wok and pour in beaten eggs. Stir fry until eggs are set but still moist. Gently stir the set eggs into rice/chicken mixture. Season with soy sauce, sesame oil, salt and pepper and serve immediately.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us
Wednesday, September 22, 2010
Sunday, September 19, 2010
whole wheat sourdough bread
I've finally gotten brave enough to make my friend Jena's sourdough bread. Oh my goodness, it is SO good and SO easy....seriously....EASY! The hardest part is just thinking ahead enough to think about timing and making sure that I wont need to get up in the middle of the night to knead or bake the bread. I have had pretty good luck with letting the dough rise for as long a time as possible. I've been making this bread at least once a week...it makes DELICIOUS french toast and sandwiches! YUM!
I decided last week to attempt to make it with whole wheat flour.
When it says to use 6 cups bread flour I substituted 3 cups all purpose flour and 3 cups whole wheat flour. (I felt the bread may have been a bit crumbly, so next time I will try 3 cups bread flour with 3 cups whole wheat.) It did not rise very quickly, in hindsight I think it would need to rise longer. I also followed a helpful hint I had heard about letting the dough "proof" in a warm oven to help it to rise....start an oven preheating to 400 degrees...but only let it preheat for 1 minute. then put the loaf pans full of dough in and let them rise.
Instead ofdividing the risen dough into 3 loaves, I think I would only do 2 next time. This version of the break tastes a lot like a wheat bread my mom likes to get from Great Harvest. VERY YUMMY! I might just start alternating the different versions of this sourdough bread recipe.
I decided last week to attempt to make it with whole wheat flour.
When it says to use 6 cups bread flour I substituted 3 cups all purpose flour and 3 cups whole wheat flour. (I felt the bread may have been a bit crumbly, so next time I will try 3 cups bread flour with 3 cups whole wheat.) It did not rise very quickly, in hindsight I think it would need to rise longer. I also followed a helpful hint I had heard about letting the dough "proof" in a warm oven to help it to rise....start an oven preheating to 400 degrees...but only let it preheat for 1 minute. then put the loaf pans full of dough in and let them rise.
Instead ofdividing the risen dough into 3 loaves, I think I would only do 2 next time. This version of the break tastes a lot like a wheat bread my mom likes to get from Great Harvest. VERY YUMMY! I might just start alternating the different versions of this sourdough bread recipe.
coconut red beans and rice
coconut red beans and rice
I was really looking forward to this, and followed the recipe as closely as I could...and it didnt turn out very good. The beans were not very well cooked, pretty crunchy, and the rice just turned into a solid cement block. If I ever try this again I think I would either use canned beans (she suggests light red kidney beans) or fully cooking the beans before putting them into the slow cooker...and then NOT cooking the rice as long. The flavor was pretty good...so I would like to give it another chance.
I was really looking forward to this, and followed the recipe as closely as I could...and it didnt turn out very good. The beans were not very well cooked, pretty crunchy, and the rice just turned into a solid cement block. If I ever try this again I think I would either use canned beans (she suggests light red kidney beans) or fully cooking the beans before putting them into the slow cooker...and then NOT cooking the rice as long. The flavor was pretty good...so I would like to give it another chance.
pesto spinach slow cooker lasagna
I was planning to make a different slow cooker lasagna recipe, but when I went to the website, this was the recipe of the day:
pesto spinach lasagna
which was perfect because I a)wasnt in the mood to defrost and cook a pound of ground beef b)I had 2 bags of baby spinach that were about to go bad and c)I have quite a bit of homemade pesto and homemade pasta sauce in the freezer...also it was a great recipe that Jack was able to help with.
it was pretty good, although I might have used a bit too much pesto...it was a bit strong.
pesto spinach lasagna
which was perfect because I a)wasnt in the mood to defrost and cook a pound of ground beef b)I had 2 bags of baby spinach that were about to go bad and c)I have quite a bit of homemade pesto and homemade pasta sauce in the freezer...also it was a great recipe that Jack was able to help with.
it was pretty good, although I might have used a bit too much pesto...it was a bit strong.
Friday, September 10, 2010
Ham and Cheese quiche
2 pie crusts
2 cups diced fully cooked ham
2 cups shredded sharp cheddar cheese
2 tsp dried minced onion
5-6 eggs (original recipe calls for 4...but the quiche fell apart)
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1. line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
2.Layer cheese, ham and onions in the 2 shells (1 cup each cheese and ham, 1 tsp each onion). In a bowl whisk eggs, cram salt and pepper (in hindsight I feel the ham and cheese added plenty of salt...leave out the extra salt). Pour egg mixture into shells.
3. Cover and freeze one quiche for up to 3 months. Cover edges of the remaining quiche with foil. Bake at 400 degrees for 40 minutes or until a knife inserted near the center comes clean. Let stand for 5-10 mintues before cutting.
4. To use frozen quicke: completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.
2 cups diced fully cooked ham
2 cups shredded sharp cheddar cheese
2 tsp dried minced onion
5-6 eggs (original recipe calls for 4...but the quiche fell apart)
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1. line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
2.Layer cheese, ham and onions in the 2 shells (1 cup each cheese and ham, 1 tsp each onion). In a bowl whisk eggs, cram salt and pepper (in hindsight I feel the ham and cheese added plenty of salt...leave out the extra salt). Pour egg mixture into shells.
3. Cover and freeze one quiche for up to 3 months. Cover edges of the remaining quiche with foil. Bake at 400 degrees for 40 minutes or until a knife inserted near the center comes clean. Let stand for 5-10 mintues before cutting.
4. To use frozen quicke: completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.
Beef Pasties
2 cups cubed cooked roast beef
1.5 cup diced cooked potatoes
1 cup beef gravy
1/2 cup diced carrots
1/2 cup cooked onion
1 tablespoon chopped fresh parsly
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8-1/4 teaspoon pepper
2 refrigerated pie crusts
half and half cream
1. In a large bowl combine the first nine ingredients and set aside. On a lightly floured surface, take each pie crust and cut them in half so you have 4 pieces total. mound 1 cup filling on each piece, mousten edges and fold dough over filling and press edges together and use a fork to seal. You should end up with 4 separate pasties.
2. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each, brush with cream. Bake at 450 degrees for 20-25 minutes or until golden brown.
1.5 cup diced cooked potatoes
1 cup beef gravy
1/2 cup diced carrots
1/2 cup cooked onion
1 tablespoon chopped fresh parsly
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8-1/4 teaspoon pepper
2 refrigerated pie crusts
half and half cream
1. In a large bowl combine the first nine ingredients and set aside. On a lightly floured surface, take each pie crust and cut them in half so you have 4 pieces total. mound 1 cup filling on each piece, mousten edges and fold dough over filling and press edges together and use a fork to seal. You should end up with 4 separate pasties.
2. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each, brush with cream. Bake at 450 degrees for 20-25 minutes or until golden brown.
Sweet Mustard Roast
from crockpot365
sweet mustard Roast Beef
the 2nd pot roast I ever tried....not bad but next time I would make a few changes:
the recipe doesnt call for any veggies, but I added potatoes, onion and carrots to the crockpot. after that I was worried that there wasnt enough liquid to cook all those veggies so I added about a cup of water....I think that move diluted the flavor so in hindsight I think next time I might try to double the molasses, mustard, and vinegar....maybe even try using the suggested apple cider vinegar and then add less water. I also used the leftover cooking liquid to make gravy. Enjoy!
sweet mustard Roast Beef
the 2nd pot roast I ever tried....not bad but next time I would make a few changes:
the recipe doesnt call for any veggies, but I added potatoes, onion and carrots to the crockpot. after that I was worried that there wasnt enough liquid to cook all those veggies so I added about a cup of water....I think that move diluted the flavor so in hindsight I think next time I might try to double the molasses, mustard, and vinegar....maybe even try using the suggested apple cider vinegar and then add less water. I also used the leftover cooking liquid to make gravy. Enjoy!
Wednesday, September 8, 2010
Sausage Egg and Cheese Muffins
these arent your traditional breakfast muffins....they are made with sausage and eggs and biscuits! YUM! I had these at church a few months ago and hadnt seen an actual recipe, until I saw it on Jena's blog! I already have the ingredients (although we arent huge sausage fans, so I will try it with bacon instead) I cant wait to make them!
try this!
Sausage Egg and Cheese Muffins
try this!
Sausage Egg and Cheese Muffins
Breakfast Butter Balls
from my Friend Jena's blog....
I've had such good luck with her sourdough recipe, that I'm planning to try a few more of her recipes!
try this!
breakfast butter balls
I've had such good luck with her sourdough recipe, that I'm planning to try a few more of her recipes!
try this!
breakfast butter balls
Friday, September 3, 2010
Tuesday, August 31, 2010
Monday, August 23, 2010
jello jigglers
1 (3 ounce) packages Jello gelatin, any flavor
1 cup boiling water
Directions:Prep Time: 0 mins
Total Time: 5 mins
1 Dump the boiling water in a bowl.
2 Slowly stir in the jello, add a little at a time.
3 Stir well.
4 Pour into small bread pan or jello molds.
5 Refrigerate, will be firm in 1 hour.
(I tripled this with no problem at all!)
1 cup boiling water
Directions:Prep Time: 0 mins
Total Time: 5 mins
1 Dump the boiling water in a bowl.
2 Slowly stir in the jello, add a little at a time.
3 Stir well.
4 Pour into small bread pan or jello molds.
5 Refrigerate, will be firm in 1 hour.
(I tripled this with no problem at all!)
Monday, August 16, 2010
Asian Slaw
from my friend Kelly S.
INGREDIENTS
2 pkgs beef ramen noodles,
16oz pkg coleslaw mix,
1c sliced almonds,
1c sunflower seeds,
3/4c oil,
2/3c vinegar,
3/4c sugar,
2 flavor pkts from the ramen noodles
1 bunch sliced green onions
INGREDIENTS
2 pkgs beef ramen noodles,
16oz pkg coleslaw mix,
1c sliced almonds,
1c sunflower seeds,
3/4c oil,
2/3c vinegar,
3/4c sugar,
2 flavor pkts from the ramen noodles
1 bunch sliced green onions
Optional: Mandarin oranges with juice reserved
Crush ramen noodles in bottom of large bowl. Add slaw mix, nuts, oranges and onions. DO NOT STIR. In another bowl mix oil, juice from mandarins, vinegar, sugar, and flavor pkts. Pour this mixture over other bowl. Chill for 24 hours. Stir just before serving.
Crush ramen noodles in bottom of large bowl. Add slaw mix, nuts, oranges and onions. DO NOT STIR. In another bowl mix oil, juice from mandarins, vinegar, sugar, and flavor pkts. Pour this mixture over other bowl. Chill for 24 hours. Stir just before serving.
Wednesday, August 4, 2010
Marinara Sauce
Ingredients:
6 lbs ripe Italian tomatoes
1 cup very finely minced onions
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
white pepper
1/4- 1/2 teaspoon ground coriander or dried marjoram or dried basil or dried oregano
1-2 teaspoon salt, to taste
Directions:Prep Time: 30 mins
Total Time: 1 1/2 hrs
1 Drop the tomatoes into boiling water, a few at a time.
2 Let the water return to a boil, then remove the tomatoes and drain.
3 Peel and chop.
4 In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times.
5 Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.
6 Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.
7 Puree the sauce using a hand blender or food mill
8 Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often.
9 Add salt to taste.
10 Cool the sauce and refrigerate it.
11 It will keep, refrigerated, for about a week, or for several months if frozen.
variations: instead of including the veggies as directed I used leftover pureed cooked veggies from when I boiled whole chickens and made chicken broth. I just froze the veggies in ziploc bags and thawed them with the warm water for the tomatoes in step 2. I also included 1 frozen cube of basil from my garden and several cloves of garlic...otherwise this sauce it a bit bland. I freeze this sauce in ziplocs or plastic containers and when I reheat it I add a small can of tomato paste to make it a little richer.
6 lbs ripe Italian tomatoes
1 cup very finely minced onions
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
white pepper
1/4- 1/2 teaspoon ground coriander or dried marjoram or dried basil or dried oregano
1-2 teaspoon salt, to taste
Directions:Prep Time: 30 mins
Total Time: 1 1/2 hrs
1 Drop the tomatoes into boiling water, a few at a time.
2 Let the water return to a boil, then remove the tomatoes and drain.
3 Peel and chop.
4 In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times.
5 Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.
6 Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.
7 Puree the sauce using a hand blender or food mill
8 Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often.
9 Add salt to taste.
10 Cool the sauce and refrigerate it.
11 It will keep, refrigerated, for about a week, or for several months if frozen.
variations: instead of including the veggies as directed I used leftover pureed cooked veggies from when I boiled whole chickens and made chicken broth. I just froze the veggies in ziploc bags and thawed them with the warm water for the tomatoes in step 2. I also included 1 frozen cube of basil from my garden and several cloves of garlic...otherwise this sauce it a bit bland. I freeze this sauce in ziplocs or plastic containers and when I reheat it I add a small can of tomato paste to make it a little richer.
Thursday, July 15, 2010
mini meatball sandwiches
Prep Time: 16 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 6
Ingredients
1 pound Ground Chuck Or Ground Beef
½ cups Panko Or Other Bread Crumbs
1 clove Garlic, Minced
½ teaspoons Salt
Freshly Ground Black Pepper
½ cups Milk
2 Tablespoons Olive Oil
½ whole Medium Onion, Diced
1 jar (large) Marinara Sauce
12 whole Dinner Rolls (or Slider Rolls)
4 slices Provolone Cheese, Cut Into Four Wedges Each
Preparation Instructions
Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.
Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.
When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.
Serve immediately!
Ingredients
1 pound Ground Chuck Or Ground Beef
½ cups Panko Or Other Bread Crumbs
1 clove Garlic, Minced
½ teaspoons Salt
Freshly Ground Black Pepper
½ cups Milk
2 Tablespoons Olive Oil
½ whole Medium Onion, Diced
1 jar (large) Marinara Sauce
12 whole Dinner Rolls (or Slider Rolls)
4 slices Provolone Cheese, Cut Into Four Wedges Each
Preparation Instructions
Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.
Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.
When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.
Serve immediately!
Monday, July 12, 2010
16 minute beef and bean burritos
Ingredients
2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Preparation Instructions
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)
2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Preparation Instructions
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)
Friday, June 18, 2010
grilled chicken and pineapple quesadillas
from thepioneerwoman.com
Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6
Ingredients
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6
Ingredients
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
restaurant style smashed potato
Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4
Ingredients
5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced
¾ cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste (ditto!)
¾ cups French Fried Onions, More For Topping
Preparation Instructions
Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.
Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
Ingredients
5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced
¾ cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste (ditto!)
¾ cups French Fried Onions, More For Topping
Preparation Instructions
Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.
Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
pasta carbonara
from thepioneerwoman.com
Prep Time: 30 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 6
Ingredients
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ sticks Butter
1 Tablespoon (to 2 Tablespoons) Black Pepper
Preparation Instructions
First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.
While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff.
Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!
Prep Time: 30 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 6
Ingredients
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ sticks Butter
1 Tablespoon (to 2 Tablespoons) Black Pepper
Preparation Instructions
First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.
While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff.
Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!
oven roasted sweet potato fries
from recipezaar.com
Ingredients
2 lbs sweet potatoes (approx. 2 large potatoes)
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
salt
Directions
1Preheat the oven to 425.
2Wash and clean potatoes.
3In a large bowl, stir together the olive oil, paprika, and cumin and set aside.
4Cut the potatoes into medium"french fries".
5Toss the potatoes in the oil and spices until well coated.
6Arrange the potatoes in a single layer on a baking sheet prepared with cooking spray or lightly oiled.
7Bake for 25 to 40 minutes, stirring occasionally, until the fries are golden and crisp.
8Sprinkle with salt to taste and serve immediately.
Ingredients
2 lbs sweet potatoes (approx. 2 large potatoes)
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
salt
Directions
1Preheat the oven to 425.
2Wash and clean potatoes.
3In a large bowl, stir together the olive oil, paprika, and cumin and set aside.
4Cut the potatoes into medium"french fries".
5Toss the potatoes in the oil and spices until well coated.
6Arrange the potatoes in a single layer on a baking sheet prepared with cooking spray or lightly oiled.
7Bake for 25 to 40 minutes, stirring occasionally, until the fries are golden and crisp.
8Sprinkle with salt to taste and serve immediately.
mexican lasagna
from thepioneerwoman.com
Prep Time: 45 Minutes Cook Time: 35 Minutes Difficulty: Easy Servings: 8
Ingredients
4 cups Unprepared Rice
6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes (up To You)
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic (up To You)
Butter
Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
1 can (to 2 Cans) Black Or Pinto Beans (up To You)
3 pounds Lean Ground Beef
2 jars (16 Ounce) Salsa Verde
Flour Tortillas
3 packages (16 Ounces) Mexican Cheese Blend
1 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained
Sour Cream, to taste
Cilantro, to taste
Preparation Instructions
Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.
Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.
Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.
Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.
Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.
Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.
Enjoy!
Prep Time: 45 Minutes Cook Time: 35 Minutes Difficulty: Easy Servings: 8
Ingredients
4 cups Unprepared Rice
6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes (up To You)
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic (up To You)
Butter
Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
1 can (to 2 Cans) Black Or Pinto Beans (up To You)
3 pounds Lean Ground Beef
2 jars (16 Ounce) Salsa Verde
Flour Tortillas
3 packages (16 Ounces) Mexican Cheese Blend
1 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained
Sour Cream, to taste
Cilantro, to taste
Preparation Instructions
Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.
Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.
Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.
Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.
Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.
Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.
Enjoy!
baked pasta with zuchhini and mozzarella
from recipezaar.com
Ingredients
3/4 lb fusilli or orecchiette or ortini pasta
5 small zucchini, 1/2 inch slices
salt and pepper
1 (28 ounce) can Italian plum tomatoes, drained/chopped
8 black olives, sliced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon fresh rosemary
1/2 lb mozzarella cheese, cut in 1/2 inch cubes
Directions
1Preheat oven to 350 degrees.
2In a large frying pan, heat oil.
3Saute Zucchini until lightly browned, about 5 minutes.
4Season with salt and pepper.
5Transfer to an oiled shallow casserole dish.
6Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
7Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
8Sprinkle with a little more salt and pepper; if desired.
9Gently mix together.
10Cover with the remaining mozzarella.
11Bake until cheese is melted and the top is slightly browned, about 15 minutes.
Ingredients
3/4 lb fusilli or orecchiette or ortini pasta
5 small zucchini, 1/2 inch slices
salt and pepper
1 (28 ounce) can Italian plum tomatoes, drained/chopped
8 black olives, sliced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon fresh rosemary
1/2 lb mozzarella cheese, cut in 1/2 inch cubes
Directions
1Preheat oven to 350 degrees.
2In a large frying pan, heat oil.
3Saute Zucchini until lightly browned, about 5 minutes.
4Season with salt and pepper.
5Transfer to an oiled shallow casserole dish.
6Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
7Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
8Sprinkle with a little more salt and pepper; if desired.
9Gently mix together.
10Cover with the remaining mozzarella.
11Bake until cheese is melted and the top is slightly browned, about 15 minutes.
walnut basil pesto
from recipezaar.com
I have made this, but froze all of it, so I cant vouch for its tastiness...we'll see soon, its on deck to be served sometime in the next week...
Ingredients
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Directions
1Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2Blend until thoroughly combined.
3Add Parmesan and butter (if using) and blend 5-10 seconds more.
4Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5Serve over pasta with bread and salad.
I made a double batch and froze all of it in ice cube trays.
I have made this, but froze all of it, so I cant vouch for its tastiness...we'll see soon, its on deck to be served sometime in the next week...
Ingredients
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Directions
1Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2Blend until thoroughly combined.
3Add Parmesan and butter (if using) and blend 5-10 seconds more.
4Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5Serve over pasta with bread and salad.
I made a double batch and froze all of it in ice cube trays.
chicken enchilada ring
from kellyskornerrecipes.blogspot.com
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
BETTER than olive gardens alfredo sauce
from recipezaar.com
Ingredients
1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
Directions
1Melt butter in medium saucepan over medium/low heat.
2Add the garlic, cream, white pepper and bring mixture to a simmer.
3Stir often.
4Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6While the sauce cooks, boil noodles for 3-5 minutes.
7Place pasta on serving plates and spoon sauce over pasta.
Ingredients
1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
Directions
1Melt butter in medium saucepan over medium/low heat.
2Add the garlic, cream, white pepper and bring mixture to a simmer.
3Stir often.
4Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6While the sauce cooks, boil noodles for 3-5 minutes.
7Place pasta on serving plates and spoon sauce over pasta.
pf changs chicken lettuce wraps
from recipezaar.com
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Chili's salsa
from kellyskornerrecipes.blogspot.com
CHILI'S SALSA
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
and this is not on the recipe but we add: 1/4 teaspoon cilantro and juice from 1/2 lime
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!
CHILI'S SALSA
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
and this is not on the recipe but we add: 1/4 teaspoon cilantro and juice from 1/2 lime
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!
Pepper Jack Roast Beef Sandwiches
from my friend Amanda at faithfoodfamily.blogspot.com
On Saturday, I cooked a roast in the slow cooker. No real recipe. Just cut up a bunch of red potatoes and carrots and placed them in the bottom of the crockpot. Placed the roast on top of those and poured in about 2 cups of beef broth. Then salt and peppered the roast. Cooked all day in the slow cooker.
Then I removed the roast and veggies and used the liquid to make a gravy. Just heated it in a sauce pan on the stove and added some corn starch that I had combined with a few tablespoons of cold water. Add corn starch mixture when the cooking liquid has come to a boil.
It was a large roast and I had leftovers. Only I was in the mood for something with a bit of spice. So I created Open Faced Roast Beef Sandwiches covered with Pepperjack Cheese! It was delicious! Sorry that the picture didn't come out well. It was night out when I made this and I couldn't get good lighting.
Open Faced Pepperjack Roast Beef Sandwiches
leftover roast
leftover gravy
sliced sourdough bread
sliced pepperjack cheese
butter
Heat roast beef and gravy together in a saucepan until nice and hot. Keep on low to keep warm while you grill the bread.
In a nonstick skillet over medium heat, place a small pat of butter and let it melt. Then grill one side of your bread, flip over and toast up the other side. Repeat with desired number of pieces of bread.
Top grilled bread with meat and gravy, then add a slice of pepperjack cheese. Warm for a few seconds in the microwave to get cheese all melty. Serve with veggies from roast.
This was so good! I also really think the sourdough bread really helped make this dish. So I recommend you try it. I use the kind like Cracker Barrel sells. Enjoy!
On Saturday, I cooked a roast in the slow cooker. No real recipe. Just cut up a bunch of red potatoes and carrots and placed them in the bottom of the crockpot. Placed the roast on top of those and poured in about 2 cups of beef broth. Then salt and peppered the roast. Cooked all day in the slow cooker.
Then I removed the roast and veggies and used the liquid to make a gravy. Just heated it in a sauce pan on the stove and added some corn starch that I had combined with a few tablespoons of cold water. Add corn starch mixture when the cooking liquid has come to a boil.
It was a large roast and I had leftovers. Only I was in the mood for something with a bit of spice. So I created Open Faced Roast Beef Sandwiches covered with Pepperjack Cheese! It was delicious! Sorry that the picture didn't come out well. It was night out when I made this and I couldn't get good lighting.
Open Faced Pepperjack Roast Beef Sandwiches
leftover roast
leftover gravy
sliced sourdough bread
sliced pepperjack cheese
butter
Heat roast beef and gravy together in a saucepan until nice and hot. Keep on low to keep warm while you grill the bread.
In a nonstick skillet over medium heat, place a small pat of butter and let it melt. Then grill one side of your bread, flip over and toast up the other side. Repeat with desired number of pieces of bread.
Top grilled bread with meat and gravy, then add a slice of pepperjack cheese. Warm for a few seconds in the microwave to get cheese all melty. Serve with veggies from roast.
This was so good! I also really think the sourdough bread really helped make this dish. So I recommend you try it. I use the kind like Cracker Barrel sells. Enjoy!
breakfast casserole
from my friend amanda at faithfoodfamily.blogspot.com
Breakfast Casserole
1 bag of frozen shredded hashbrowns, thawed (I used 30oz package)
1 lb of sausage, cooked and crumbled
1 onion, diced and sauteed
2 cups of shredded cheese
1 can of evaporated milk
10 eggs
1-2 tsp of Mrs. Dash
salt and pepper to taste
Preheat oven to 350 degrees. Grease a 9x13 baking dish. In a very large bowl, mix together sausage, onion, hashbrowns, and 1 cup of cheese. Mix well and pour into baking dish. Then in the same bowl, add eggs, milk and seasonings. Mix well. Then pour over potato mixture in the dish. Bake for about 45 minutes to 1 hour and then add 1 cup of cheese to the top and bake for about 5-10 minutes longer. Enjoy!
Make sure your middle gets done. I had trouble with that. I ended up baking mine a bit longer. I think next time I might use less hashbrowns as well. That might help it bake faster in the middle. Mine was pretty thick.
This was definitely a kid friendly dish as well. The kids really enjoyed it!
Breakfast Casserole
1 bag of frozen shredded hashbrowns, thawed (I used 30oz package)
1 lb of sausage, cooked and crumbled
1 onion, diced and sauteed
2 cups of shredded cheese
1 can of evaporated milk
10 eggs
1-2 tsp of Mrs. Dash
salt and pepper to taste
Preheat oven to 350 degrees. Grease a 9x13 baking dish. In a very large bowl, mix together sausage, onion, hashbrowns, and 1 cup of cheese. Mix well and pour into baking dish. Then in the same bowl, add eggs, milk and seasonings. Mix well. Then pour over potato mixture in the dish. Bake for about 45 minutes to 1 hour and then add 1 cup of cheese to the top and bake for about 5-10 minutes longer. Enjoy!
Make sure your middle gets done. I had trouble with that. I ended up baking mine a bit longer. I think next time I might use less hashbrowns as well. That might help it bake faster in the middle. Mine was pretty thick.
This was definitely a kid friendly dish as well. The kids really enjoyed it!
fresh green bean bundles
from recipezaar.com
Ingredients
2 lbs fresh green beans, trimmed
1/2 lb bacon, cut in half crosswise
1 cup firmly packed brown sugar
1 tablespoon chili powder
1/2 cup butter, melted
Directions
1Preheat oven to 350 degrees; line a rimmed baking sheet with heavy-duty aluminum foil.
2In large saucepan, combine beans and water to cover.
3Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes; drain; plunge beans into ice water to stop the cooking process and drain again.
4Wrap about 5 beans in 1 slice bacon.
5Place seam side down on prepared baking sheet.
6Repeat process with remaining beans and bacon.
7In small bowl, combine brown sugar, chili powder and butter.
8Spoon mixture over green bean bundles.
9Bake 30-40 minutes, or until bacon is crisp.
10Serve immediately.
Ingredients
2 lbs fresh green beans, trimmed
1/2 lb bacon, cut in half crosswise
1 cup firmly packed brown sugar
1 tablespoon chili powder
1/2 cup butter, melted
Directions
1Preheat oven to 350 degrees; line a rimmed baking sheet with heavy-duty aluminum foil.
2In large saucepan, combine beans and water to cover.
3Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes; drain; plunge beans into ice water to stop the cooking process and drain again.
4Wrap about 5 beans in 1 slice bacon.
5Place seam side down on prepared baking sheet.
6Repeat process with remaining beans and bacon.
7In small bowl, combine brown sugar, chili powder and butter.
8Spoon mixture over green bean bundles.
9Bake 30-40 minutes, or until bacon is crisp.
10Serve immediately.
Kellys green bean bundles
from kellyskornerrecipes.blogspot.com
Ingredients:
2 or 3 cans of whole green beans
Bacon slices
1 stick of butter
1 cup of brown sugar
tsp of garlic salt
Wrap a handful of green beans in half a slice of bacon. That makes one bundle - keep going for as many bundles as you would like to have. Melt a stick of butter and stir in one cup of brown sugar (more or less depending on how sweet you would like it). Add a teaspoon of garlic salt. Pour over bundles. Bake at 350 for 30 minutes. Then put under the broiler for 4-5 minutes at the end. DELICIOUS!
Ingredients:
2 or 3 cans of whole green beans
Bacon slices
1 stick of butter
1 cup of brown sugar
tsp of garlic salt
Wrap a handful of green beans in half a slice of bacon. That makes one bundle - keep going for as many bundles as you would like to have. Melt a stick of butter and stir in one cup of brown sugar (more or less depending on how sweet you would like it). Add a teaspoon of garlic salt. Pour over bundles. Bake at 350 for 30 minutes. Then put under the broiler for 4-5 minutes at the end. DELICIOUS!
blueberry streusel muffins
Ingredients
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries or canned blueberries, drained
STREUSEL TOPPING
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter
Directions
1Heat oven to 400 degrees.
2Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or paper lined cups.
3Beat the milk, oil, vanilla extract and egg.
4Stir in the flour, sugar, baking powder & salt all at once until flour is moist (should be lumpy). Add the blueberries, combine and divide batter evenly among muffin cups.
5Sprinkle each using about 2 tsp of the prepared topping.
6Bake 20-25 minutes or until golden brown.
7Remove from pan right away.
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries or canned blueberries, drained
STREUSEL TOPPING
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter
Directions
1Heat oven to 400 degrees.
2Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or paper lined cups.
3Beat the milk, oil, vanilla extract and egg.
4Stir in the flour, sugar, baking powder & salt all at once until flour is moist (should be lumpy). Add the blueberries, combine and divide batter evenly among muffin cups.
5Sprinkle each using about 2 tsp of the prepared topping.
6Bake 20-25 minutes or until golden brown.
7Remove from pan right away.
tomato-cucumber stacks with fresh mozzarella
Ingredients
1 medium cucumber, sliced 1/4-inch
2-3 tomatoes, sliced 1/4-inch (preferably vine-ripened)
1/4 red onion, very thinly sliced
8 large fresh basil leaves, chopped
3 tablespoons good quality balsamic vinegar
1 tablespoon good quality olive oil
2-3 cloves garlic, minced
1 pinch sugar
1 pinch red pepper flakes
fresh mozzarella cheese, , sliced 1/4-inch (, fromaggio di buffalo)
Directions
1Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes.
2Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella.
3Repeat layers as necessary.
4Scatter basil leaves liberally.
5Drizzle vinaigrette; best if flavors are left to marinate for one hour.
1 medium cucumber, sliced 1/4-inch
2-3 tomatoes, sliced 1/4-inch (preferably vine-ripened)
1/4 red onion, very thinly sliced
8 large fresh basil leaves, chopped
3 tablespoons good quality balsamic vinegar
1 tablespoon good quality olive oil
2-3 cloves garlic, minced
1 pinch sugar
1 pinch red pepper flakes
fresh mozzarella cheese, , sliced 1/4-inch (, fromaggio di buffalo)
Directions
1Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes.
2Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella.
3Repeat layers as necessary.
4Scatter basil leaves liberally.
5Drizzle vinaigrette; best if flavors are left to marinate for one hour.
tomato cucumber mozzarella salad
Ingredients
3 cucumbers, peeled,quartered lengthwise & sliced
4 tomatoes, halved and quartered
2 cloves garlic, chopped
6-8 green onions, tops only,chopped
4 ounces mozzarella cheese, cut into small cubes
1 cup olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
salt & pepper
Directions
1Combine 1st 5 ingredients and toss.
2Mix oil& vinegar, add seasoning and whisk thoroughly.
3Pour over salad.
4Drain& set aside dressing that runs off.
3 cucumbers, peeled,quartered lengthwise & sliced
4 tomatoes, halved and quartered
2 cloves garlic, chopped
6-8 green onions, tops only,chopped
4 ounces mozzarella cheese, cut into small cubes
1 cup olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
salt & pepper
Directions
1Combine 1st 5 ingredients and toss.
2Mix oil& vinegar, add seasoning and whisk thoroughly.
3Pour over salad.
4Drain& set aside dressing that runs off.
fiesta corn cucumber salad
Ingredients
1 cucumber, seeded and chopped (not peeled)
1 (8 3/4 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4 teaspoons white wine vinegar
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon cumin
1/4-1/2 cup chopped fresh cilantro
salt and pepper
Directions
1Toss together all ingredients in a glass bowl.
2Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).
1 cucumber, seeded and chopped (not peeled)
1 (8 3/4 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4 teaspoons white wine vinegar
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon cumin
1/4-1/2 cup chopped fresh cilantro
salt and pepper
Directions
1Toss together all ingredients in a glass bowl.
2Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).
cucumber salsa
Ingredients
2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
Directions
1In a medium bowl stir together all ingredients.
2Cover and refrigerate at least one hour.
3Serve with tortilla chips.
2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
Directions
1In a medium bowl stir together all ingredients.
2Cover and refrigerate at least one hour.
3Serve with tortilla chips.
cucumber boats
Ingredients
2 medium ripe tomatoes, chopped into 1/4 inch pieces
1 1/2 teaspoons olive oil
1 teaspoon vinegar
1/4 teaspoon dried oregano
4 1/2 tablespoons feta cheese, finely crumbled
2 large cucumbers
salt & pepper
Directions
1In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
2Just before serving, add feta cheese to tomatoes and mix well.
3Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
4Serve right away.
5Preparation time does not include chilling time.
2 medium ripe tomatoes, chopped into 1/4 inch pieces
1 1/2 teaspoons olive oil
1 teaspoon vinegar
1/4 teaspoon dried oregano
4 1/2 tablespoons feta cheese, finely crumbled
2 large cucumbers
salt & pepper
Directions
1In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
2Just before serving, add feta cheese to tomatoes and mix well.
3Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
4Serve right away.
5Preparation time does not include chilling time.
blueberry banana bread
Ingredients
2 1/2 cups flour
1/2 cup reg. sugar
1/2 cup packed light brown sugar
1 tablespoon baking powder, plus
1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup coconut
3 tablespoons vegetable oil
1/3 cup milk
1 egg
2 teaspoons vanilla
3 medium mashed bananas
1 cup chopped pecans
2 cups frozen blueberries
Directions
1In large bowl, mix all ingredients except blueberries for about 30 seconds.
2Fold in frozen berries.
3Pour into 2 greased 8 1/2x4 1/2x2 1/2 loaf pans that have been greased on the bottoms only.
4Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean.
5Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool.
6When cool, wrap tightly with plastic wrap, keep refrigerated.
7Best the next day!
8*Ialways bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.
2 1/2 cups flour
1/2 cup reg. sugar
1/2 cup packed light brown sugar
1 tablespoon baking powder, plus
1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup coconut
3 tablespoons vegetable oil
1/3 cup milk
1 egg
2 teaspoons vanilla
3 medium mashed bananas
1 cup chopped pecans
2 cups frozen blueberries
Directions
1In large bowl, mix all ingredients except blueberries for about 30 seconds.
2Fold in frozen berries.
3Pour into 2 greased 8 1/2x4 1/2x2 1/2 loaf pans that have been greased on the bottoms only.
4Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean.
5Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool.
6When cool, wrap tightly with plastic wrap, keep refrigerated.
7Best the next day!
8*Ialways bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.
blueberry (or strawberry) and cream bread
Ingredients
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar (use if you want a sweeter bread)
2 eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or fresh blueberries
3/4 cup walnuts (optional)
Directions
1Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
2In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
3Stir into flour mixture only until dry ingredients are moistened.
4Fold in strawberries and nuts.
5Pour into a greased 8 x 4 inch loaf pan.
6Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
7Let stand 10 minutes in pan.
8Turn out on rack to cool.
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar (use if you want a sweeter bread)
2 eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or fresh blueberries
3/4 cup walnuts (optional)
Directions
1Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
2In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
3Stir into flour mixture only until dry ingredients are moistened.
4Fold in strawberries and nuts.
5Pour into a greased 8 x 4 inch loaf pan.
6Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
7Let stand 10 minutes in pan.
8Turn out on rack to cool.
baked apples and blueberries
Ingredients
8 whole apples, cored (orchard picked or store bought)
1/2 pint fresh blueberries
1/4 cup dark brown sugar
2 tablespoons butter
4 teaspoons cinnamon
3 tablespoons water
Directions
1Preheat oven to 350°F.
2Core apples with end of peeler.
3Generously sprinkle cinnamon in each apple, reserving some for topping.
4Place a few blueberries in each apple.
5Sprinkle dark brown sugar on top of blueberries.
6Layer with 1/2 pat of butter.
7Mound more blueberries on top.
8Sprinkle with remaining cinnamon.
9Place stuffed apples on glass baking dish and put a couple spoonfuls of water on bottom of dish.
10Bake for approximately 35 minutes or until fork soft.
11Serve whole or cut half way down into a fanning presentation.
12Substitute margarine for low-fat option.
8 whole apples, cored (orchard picked or store bought)
1/2 pint fresh blueberries
1/4 cup dark brown sugar
2 tablespoons butter
4 teaspoons cinnamon
3 tablespoons water
Directions
1Preheat oven to 350°F.
2Core apples with end of peeler.
3Generously sprinkle cinnamon in each apple, reserving some for topping.
4Place a few blueberries in each apple.
5Sprinkle dark brown sugar on top of blueberries.
6Layer with 1/2 pat of butter.
7Mound more blueberries on top.
8Sprinkle with remaining cinnamon.
9Place stuffed apples on glass baking dish and put a couple spoonfuls of water on bottom of dish.
10Bake for approximately 35 minutes or until fork soft.
11Serve whole or cut half way down into a fanning presentation.
12Substitute margarine for low-fat option.
"recipes to try" label explained...
I enjoy perusing websites for recipes that sound good. Usually I bookmark them in my "favorites" but I have noticed lately I am not really using that tool very much and there are some recipes I REALLY do want to try, so I am going to try to keep track of them this way. I will either copy and paste the entire recipe in the post, or I will include a link. I HAVENT TRIED these recipes yet, they havent been tweaked or anything....so I guess that is my disclaimer...I dont know if these really will be one of Melanie's Favorite recipes"...but it sounds like they have the potential...
blueberry zuchhini bread
Ingredients
3 eggs, beaten
1 cup oil
2 1/2 cups sugar
2 cups unpeeled grated zucchini (food processor works well)
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained
Directions
1Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
2Sift dry ingredients together and add to batter.
3Gently fold in blueberries.
4Pour into 2 greased and floured 8x4x2" loaf pans.
5Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
6Cool on rack and store in plastic wrap in refrigerator.
3 eggs, beaten
1 cup oil
2 1/2 cups sugar
2 cups unpeeled grated zucchini (food processor works well)
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained
Directions
1Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
2Sift dry ingredients together and add to batter.
3Gently fold in blueberries.
4Pour into 2 greased and floured 8x4x2" loaf pans.
5Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
6Cool on rack and store in plastic wrap in refrigerator.
Saturday, June 12, 2010
Green Bean chicken Casserole
1 package (6 ounces) long grain and wild rice mix
4 cups cubed cooked chicken
1 3/4 cups frozen french-style green beans
1 can condensed cream of mushroom soup-undiluted
1 can condensed cream of chicken and broccoli soup-undiluted (couldnt find, just used cream of chicken, and added in some frozen broccoli for good measure)
1 can (4 ounces) mushroom stems and pieces, drained (mushrooms dont like me, so I omitted and subbed frozen broccoli-see above ingredient note)
2/3 cup choppen onion
2/3 cup chopped green pepper (might omit next time)
1 envelope onion soup mix
3/4 coup shredded colby cheese (didnt have, just used mild cheddar)
ADDITIONAL INGREDIENT (for each casserole)
2/3 cup french-fried onion (I used a whole small can....we love those things!)
1. .Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into 2 greased 1.5 quart baking dishes. Sprinkle with cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees for 25-30 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.
3. TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake for 60-65 minutes or until heated through. Uncover, sprinkle with frech-fried onion and bake 5 minutes longer.
2 casseroles (4-6 servings each)
4 cups cubed cooked chicken
1 3/4 cups frozen french-style green beans
1 can condensed cream of mushroom soup-undiluted
1 can condensed cream of chicken and broccoli soup-undiluted (couldnt find, just used cream of chicken, and added in some frozen broccoli for good measure)
1 can (4 ounces) mushroom stems and pieces, drained (mushrooms dont like me, so I omitted and subbed frozen broccoli-see above ingredient note)
2/3 cup choppen onion
2/3 cup chopped green pepper (might omit next time)
1 envelope onion soup mix
3/4 coup shredded colby cheese (didnt have, just used mild cheddar)
ADDITIONAL INGREDIENT (for each casserole)
2/3 cup french-fried onion (I used a whole small can....we love those things!)
1. .Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into 2 greased 1.5 quart baking dishes. Sprinkle with cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees for 25-30 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.
3. TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake for 60-65 minutes or until heated through. Uncover, sprinkle with frech-fried onion and bake 5 minutes longer.
2 casseroles (4-6 servings each)
Tuesday, June 8, 2010
Chicken Tuscon
from the "Everything Meals for a Month Cookbook"
INGREDIENTS:
1 20 ounce jar salsa
2 (16 ounce) cans black beans (or 1/2 pound of dried black beans, cooked)
1 red bell pepper, chopped (I only had green)
6 corn tortillas
2 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture.
3. Sprinkle with 1 cup cheese and bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Top with dollop of sour cream.
Serves 4
IF YOU WANT TO TRIPLE THIS RECIPE AS A FREEZER MEAL:
INGREDIENTS:
3 (20 ounce) jars salsa
6 (16 ounce) cans black beans (or 1.5 pounds of dried black beans, cooked)
3 red bell peppers, chopped (I only had green)
18 corn tortillas
6 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture. Wrap and label. Reserve sour cream in refrigerator. Place remaining cheese in ziploc bag and attach to baking dish, and freeze.
3. TO THAW AND COOK: Thaw overnight in refrigerator. Sprinkle with cheese and bake at 350 degrees for 30-40 minutes until hot and cheese begins to brown. Top with dollop of sour cream.
Serves 12
INGREDIENTS:
1 20 ounce jar salsa
2 (16 ounce) cans black beans (or 1/2 pound of dried black beans, cooked)
1 red bell pepper, chopped (I only had green)
6 corn tortillas
2 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture.
3. Sprinkle with 1 cup cheese and bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Top with dollop of sour cream.
Serves 4
IF YOU WANT TO TRIPLE THIS RECIPE AS A FREEZER MEAL:
INGREDIENTS:
3 (20 ounce) jars salsa
6 (16 ounce) cans black beans (or 1.5 pounds of dried black beans, cooked)
3 red bell peppers, chopped (I only had green)
18 corn tortillas
6 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture. Wrap and label. Reserve sour cream in refrigerator. Place remaining cheese in ziploc bag and attach to baking dish, and freeze.
3. TO THAW AND COOK: Thaw overnight in refrigerator. Sprinkle with cheese and bake at 350 degrees for 30-40 minutes until hot and cheese begins to brown. Top with dollop of sour cream.
Serves 12
Monday, June 7, 2010
Three-Cheese Kielbasa Bake
from Freezer Pleasers
12 ounces uncooked elbow macaroni (I ended up using a pound of pasta)
2 pounds kielbasa or polish sausage, halved lengthwise and sliced (I used turkey smoked sausage)
1 tablespoon olive oil
2 medium zucchini quartered and sliced
2 medium onions, chopped
2 medium carrots, grated (didnt feel like grating it, so I just chopped it with the onions)
2 cloves garlic, minced
1 jar (26 ounces) pasta sauce
1 can (14.5 ounces) stewed tomatoes
1 egg lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded cheddar cheese (didnt have, so I used Mexican blend)
2 cups (8 ounces) mozzarella cheese
1. cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat, drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender.
2. stir in spaghetti sauce and tomatoes. bring to a boil. reduce heat; simmer, uncovered, for 15 minutes. drain macaroni.
3. in each of 2 greased 9x13 baking dishes, layer a fourth of the macaronie and meat sauce. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
4. Cool one casserole; cover and freeze for up to 2 months. Cover and bake the second casserole at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.
5. To use frozen casserole: thaw in the refrigerator for 24 hours. Remove from the fridge 30 minutes before baking. Cover and bake at 350 degrees for 35-40 minutes or until heated through.
8-10 servings each
TWEAKS
*(instead of the onions, carrots and garlic, I could have used the pureed seasoned veggies in the freezer and just added them with the sauce....might try that next time)
*Instead of 2 large casserole dishes, I split this between 4 smaller casserole dishes to make them easier to freeze and not have so many leftovers each time the dish is cooked.
12 ounces uncooked elbow macaroni (I ended up using a pound of pasta)
2 pounds kielbasa or polish sausage, halved lengthwise and sliced (I used turkey smoked sausage)
1 tablespoon olive oil
2 medium zucchini quartered and sliced
2 medium onions, chopped
2 medium carrots, grated (didnt feel like grating it, so I just chopped it with the onions)
2 cloves garlic, minced
1 jar (26 ounces) pasta sauce
1 can (14.5 ounces) stewed tomatoes
1 egg lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded cheddar cheese (didnt have, so I used Mexican blend)
2 cups (8 ounces) mozzarella cheese
1. cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat, drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender.
2. stir in spaghetti sauce and tomatoes. bring to a boil. reduce heat; simmer, uncovered, for 15 minutes. drain macaroni.
3. in each of 2 greased 9x13 baking dishes, layer a fourth of the macaronie and meat sauce. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
4. Cool one casserole; cover and freeze for up to 2 months. Cover and bake the second casserole at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.
5. To use frozen casserole: thaw in the refrigerator for 24 hours. Remove from the fridge 30 minutes before baking. Cover and bake at 350 degrees for 35-40 minutes or until heated through.
8-10 servings each
TWEAKS
*(instead of the onions, carrots and garlic, I could have used the pureed seasoned veggies in the freezer and just added them with the sauce....might try that next time)
*Instead of 2 large casserole dishes, I split this between 4 smaller casserole dishes to make them easier to freeze and not have so many leftovers each time the dish is cooked.
black bean helpful hints
not sure if this applies to ALL dried vs canned beans...but this is what I have found for black beans...
one 15 ounce can of beans = 1.5 cups of cooked beans (drained) = 1/4 pound dry beans (cooked)
1 pound of dry beans = 6 cups cooked beans (drained) = 4 cans (drained)
1.5 pounds dry beans = 9 cups cooked beans = 6 cans
also I PREFER to overnight soak my beans....but I rarely remember, so here are the directions for quick soak:
QUICK SOAK:
rinse and sort beans. to 1 lb of beans add 8 cups hot water. bring to a rapid boil and boil for 2 minutes. remove from heat. cover and let stand for 1 hour. drain soak water and rinse beans.
OVERNIGHT SOAK:
rinse and sort beans in a large pot. to 1 lb of beans add 8 cups cold water. let stand overnight or at least 6-8 hours. Drain soak water and rinse beans. (it has been suggested that when overnight soaking the beans, add 1 tbsp of plain yogurt or 1 tbsp of lemon juice to the soak water will help break down the gas producing enzymes and make the beans easier to digest)
COOKING DIRECTIONS:
add 6 cups hot water to drained and rinsed beans. Simmer gently with lid tilted until desired tnderness is reached, about 1 1/2-2 hours.
one 15 ounce can of beans = 1.5 cups of cooked beans (drained) = 1/4 pound dry beans (cooked)
1 pound of dry beans = 6 cups cooked beans (drained) = 4 cans (drained)
1.5 pounds dry beans = 9 cups cooked beans = 6 cans
also I PREFER to overnight soak my beans....but I rarely remember, so here are the directions for quick soak:
QUICK SOAK:
rinse and sort beans. to 1 lb of beans add 8 cups hot water. bring to a rapid boil and boil for 2 minutes. remove from heat. cover and let stand for 1 hour. drain soak water and rinse beans.
OVERNIGHT SOAK:
rinse and sort beans in a large pot. to 1 lb of beans add 8 cups cold water. let stand overnight or at least 6-8 hours. Drain soak water and rinse beans. (it has been suggested that when overnight soaking the beans, add 1 tbsp of plain yogurt or 1 tbsp of lemon juice to the soak water will help break down the gas producing enzymes and make the beans easier to digest)
COOKING DIRECTIONS:
add 6 cups hot water to drained and rinsed beans. Simmer gently with lid tilted until desired tnderness is reached, about 1 1/2-2 hours.
Sunday, June 6, 2010
Ham and Potato Casserole
tweaked from Southern Livings "Easy Weeknight Favorites"
my tweaks are highlighted RED
1 (26 ounce) package frozen shredded potatoes-(I actually ended up using a 30 ounce package)
1 (1 pound) ham slice, cut into bite sized pieces
1 (10.75 ounce) can cream of potato soup, (or any "cream of" soup) undiluted-(I used 2 cans of soup...1 didnt seem like enough)
1/2 teaspoon pepper
2 TBS minced onion (or to taste)...optional
1 TBS Mrs Dash-garlic and herb...optional
1/4 cup grated parmesan cheese
1 cup shredded sharp cheddar cheese
paprika
Combine first 4 (or six) ingredients; spoon mixture into a lightly greased 9x13 baking dish. Bake uncovered at 400 degrees for 25 minutes. sprinkle with cheeses (sprinkle parm first) and paprika. Bake 5 more inutes or until thoroughly heated.
6-8 servings
I am also trying this out as a freezer meal by dividing the potato mixture in half and putting into 2 smaller casserole dishes, one to be cooked the same time and temp, and one to be frozen and cooked later when needed.
my tweaks are highlighted RED
1 (26 ounce) package frozen shredded potatoes-(I actually ended up using a 30 ounce package)
1 (1 pound) ham slice, cut into bite sized pieces
1 (10.75 ounce) can cream of potato soup, (or any "cream of" soup) undiluted-(I used 2 cans of soup...1 didnt seem like enough)
1/2 teaspoon pepper
2 TBS minced onion (or to taste)...optional
1 TBS Mrs Dash-garlic and herb...optional
1/4 cup grated parmesan cheese
1 cup shredded sharp cheddar cheese
paprika
Combine first 4 (or six) ingredients; spoon mixture into a lightly greased 9x13 baking dish. Bake uncovered at 400 degrees for 25 minutes. sprinkle with cheeses (sprinkle parm first) and paprika. Bake 5 more inutes or until thoroughly heated.
6-8 servings
I am also trying this out as a freezer meal by dividing the potato mixture in half and putting into 2 smaller casserole dishes, one to be cooked the same time and temp, and one to be frozen and cooked later when needed.
Tuesday, May 25, 2010
Banana Chocolate Chip Muffins
tweaked from recipezaar.com
Ingredients
3 ripe bananas (I used 2 frozen (and thawed) bananas and 1 brown banana)
3/4 cup flour
3/4 cup whole wheat flour (or just use 1 1/2 cups ap flour)
1/2 cup sugar
4 tablespoons unsweetened applesauce (I only had sweetened....they were still good!)
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2-3/4 cup chocolate chips (I had almost a cup of mini morsels...YUM!)
Directions
1. Mash bananas.
2. Add remaining ingredients except chocolate chips and mix.
3. Add chocolate chips and stir
4. Pour into greased muffin tins and bake at 350 for approx 15-20 minutes (until toothpick comes out clean).
Ingredients
3 ripe bananas (I used 2 frozen (and thawed) bananas and 1 brown banana)
3/4 cup flour
3/4 cup whole wheat flour (or just use 1 1/2 cups ap flour)
1/2 cup sugar
4 tablespoons unsweetened applesauce (I only had sweetened....they were still good!)
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2-3/4 cup chocolate chips (I had almost a cup of mini morsels...YUM!)
Directions
1. Mash bananas.
2. Add remaining ingredients except chocolate chips and mix.
3. Add chocolate chips and stir
4. Pour into greased muffin tins and bake at 350 for approx 15-20 minutes (until toothpick comes out clean).
Saturday, May 22, 2010
Lentil Tacos
from allrecipes.com
INGREDIENTS:
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells (I used soft taco tortillas)
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
Directions
1.In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2.Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
INGREDIENTS:
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells (I used soft taco tortillas)
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
Directions
1.In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2.Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
Thursday, May 20, 2010
Cabbage Rolls
single batch
1 head green cabbage
1 pound ground beef
1 onion chopped
3 cloves garlic minced
1 cup cooked long-grain rice
1 tablespoon mustard
2 tablespoons ketchup
1 egg beaten
1/4 teaspoon pepper
1 15 ounce can tomato sauce
1 10 ounce can condensed tomato soup
mozarella cheese for topping, optional
1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling
2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.
3. to serve immediately, bake at 375 for 30 minutes until sauce bubbles and rolls are thoroughly heated. Top with optional mozarella cheese.
FOR FREEZER MEALS:
Triple Ingredients:
3 heads green cabbage
3 pounds ground beef
3 onions, chopped
9 cloves garlic, minced
3 cups cooked long-grain rice
3 tablespoons mustard
6 tablespoons ketchup
3 eggs beaten
3/4 teaspoon pepper
3 15 ounce cans tomato sauce
3 10 ounce cans condensed tomato soup
mozarella cheese for garnish, optional
1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling
2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.
3. Line a 13x9 baking pan with freezer wrap. pour 1 cup tomato sauce into lined pan. Arrange cabbage rolls, seam-side down, in pan.. Place any remaining filling around filled rolls. Mix together remaining tomato sauce and condensed tomato soup and pour over filled rolls. Cool in fridge until cold; the freeze until solid. When frozen solid, pop out of pan, wrap, label, and freeze.
4. To thaw and reheat: unwrap casserole and place in 13x9 baking pan; thaw overnight in refrigerator. Cover casserole and bake at 375 for 50-60 minutes or until hot. Remove cover and bake an additional 10-15 minutes until bubbly. Top with optional mozzarella cheese.
1 head green cabbage
1 pound ground beef
1 onion chopped
3 cloves garlic minced
1 cup cooked long-grain rice
1 tablespoon mustard
2 tablespoons ketchup
1 egg beaten
1/4 teaspoon pepper
1 15 ounce can tomato sauce
1 10 ounce can condensed tomato soup
mozarella cheese for topping, optional
1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling
2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.
3. to serve immediately, bake at 375 for 30 minutes until sauce bubbles and rolls are thoroughly heated. Top with optional mozarella cheese.
FOR FREEZER MEALS:
Triple Ingredients:
3 heads green cabbage
3 pounds ground beef
3 onions, chopped
9 cloves garlic, minced
3 cups cooked long-grain rice
3 tablespoons mustard
6 tablespoons ketchup
3 eggs beaten
3/4 teaspoon pepper
3 15 ounce cans tomato sauce
3 10 ounce cans condensed tomato soup
mozarella cheese for garnish, optional
1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling
2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.
3. Line a 13x9 baking pan with freezer wrap. pour 1 cup tomato sauce into lined pan. Arrange cabbage rolls, seam-side down, in pan.. Place any remaining filling around filled rolls. Mix together remaining tomato sauce and condensed tomato soup and pour over filled rolls. Cool in fridge until cold; the freeze until solid. When frozen solid, pop out of pan, wrap, label, and freeze.
4. To thaw and reheat: unwrap casserole and place in 13x9 baking pan; thaw overnight in refrigerator. Cover casserole and bake at 375 for 50-60 minutes or until hot. Remove cover and bake an additional 10-15 minutes until bubbly. Top with optional mozzarella cheese.
Tuesday, May 18, 2010
Vegetable Broth
2 taablespons olive oil
2 onions chopped
2 carrots chopped
1 leek sliced
3 stalks celery chopped
5 cloves garlic, minced
1 tsp dried thyme leaves
1 teaspoon dried marjoram leaves
1 bbay leaf
2 teaspoons salt
2 1/2 quarts water
1. Heat olive oil in large stock pot over medium heat. Add onions and carrots; cook and stir until browned. Add leek, celery, and garlic; cook and stir 5 to 10 minutes or until garlic is light golden brown. Add seasonings and water, bring to a boil. Partially cover pan, reduce eat and summer for about 2 hours until flavor is pronounced.
2. If necessary, skim broth, then strain it through a fine mesh strainer. Cook in refrigerator. Freeze broth in 1 cup portions in 1 pain zipper lock bags.
3. To thaw and reheat: thaw overnight in refrigerator or place frozen broth in saucepan and heat over low heat until liquid. Use in recipes as desired.
**This broth can be substituted for beef, chicken, or fish broth in any soup or casserole recipe. If you like a thicker broth, puree some of the vegetables an add back to the broth.
makes 2 quarts of broth.
2 onions chopped
2 carrots chopped
1 leek sliced
3 stalks celery chopped
5 cloves garlic, minced
1 tsp dried thyme leaves
1 teaspoon dried marjoram leaves
1 bbay leaf
2 teaspoons salt
2 1/2 quarts water
1. Heat olive oil in large stock pot over medium heat. Add onions and carrots; cook and stir until browned. Add leek, celery, and garlic; cook and stir 5 to 10 minutes or until garlic is light golden brown. Add seasonings and water, bring to a boil. Partially cover pan, reduce eat and summer for about 2 hours until flavor is pronounced.
2. If necessary, skim broth, then strain it through a fine mesh strainer. Cook in refrigerator. Freeze broth in 1 cup portions in 1 pain zipper lock bags.
3. To thaw and reheat: thaw overnight in refrigerator or place frozen broth in saucepan and heat over low heat until liquid. Use in recipes as desired.
**This broth can be substituted for beef, chicken, or fish broth in any soup or casserole recipe. If you like a thicker broth, puree some of the vegetables an add back to the broth.
makes 2 quarts of broth.
Chicken Broth
from Everything Once a Month Cooking Cookbook
Ingredients:1 4-6 pound whole stewing chicken
2 stalks celery cut into chunks
2 carrots cut into chunks (I used a bunch of baby carrots cut in half)
2 onions thickly sliced
1 bay leaf
1 teaspoon dried basil
2 teaspoons salt
1/4 teaspoon pepper
2 1/2 quarts water
1. place all ingredients in a large stock pot. bring to a boil and then reduce to a simmer. partially cover the post and let it simmer for 2 hours.
2. remove the chicken from the broth and set aside (pull the meat from the bones and use in recipes or freeze to use later). Strain broth through a sieve and refrigerate overnight. The next day, remove fat from top of broth and strain again through cheesecloth. Freeze broth in 1 cup portions in 1 pint zipper-lock bags.
3. To thaw and reheat: Thaw overnight in refrigerator or place frozen broth in saucepan and heat over low heat until liquid. Use in recipes as desired.
4. this can also be done in a slow cooker if cooked on low all day.
(I took the veggies that were strained from the broth and pureed them, with plans to freeze and later use the seasoned puree in a soup or sauce)
makes 2 quarts of broth
4. this can also be done in a slow cooker if cooked on low all day.
(I took the veggies that were strained from the broth and pureed them, with plans to freeze and later use the seasoned puree in a soup or sauce)
makes 2 quarts of broth
share or store" label explained
in preparation for Baby #2, I am attempting to do some "freezer cooking." Some of the recipes I have found make 2-4 batches of the given dish. These recipes will be filed under the label "share or store" meaning they can be made and stored in the freezer OR made to share with a family who needs a meal (such as new baby, moving, etc)
cheesy rigatoni bake
from freezer pleasers cookbook
ingredients:
1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all purpose flour
1/2 teaspoon salt
2 cups milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8ounces) shredded mozzarella cheese
1/4 cup grated parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Drain the pasta; place in a large bowl. Add eggs. Spoon in 2 greased 8 in square baking dishes. Layer each with those with one can of tomato sauce, half of the mozzarella cheese nad half of the white sauce. Sprinkle each casserole with half of the parmesan cheese.
3. Cover and freeze on casserole for up to 3 months. Bake second casserole, uncovered, at 375 for 30 minutes.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 375 for 40 minutes. Uncover; bake 7-10 minutes longer.
Yield: 2 casseroles, 6-8 servings each.
ingredients:
1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all purpose flour
1/2 teaspoon salt
2 cups milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8ounces) shredded mozzarella cheese
1/4 cup grated parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Drain the pasta; place in a large bowl. Add eggs. Spoon in 2 greased 8 in square baking dishes. Layer each with those with one can of tomato sauce, half of the mozzarella cheese nad half of the white sauce. Sprinkle each casserole with half of the parmesan cheese.
3. Cover and freeze on casserole for up to 3 months. Bake second casserole, uncovered, at 375 for 30 minutes.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 375 for 40 minutes. Uncover; bake 7-10 minutes longer.
Yield: 2 casseroles, 6-8 servings each.
Tuesday, April 27, 2010
"homemade" pizza pockets
tweaked from MckMama's recipe
INGREDIENTS
at least 2 refrigerated pie crusts
spaghetti sauce
fresh mozzarella (I used shredded)
pepperoni (I used turkey pepperoni)
egg white (which I forgot!)
1. preheat oven to 350 degrees.
2. Bring pie crusts to room temperature. Unroll pie crusts and cut into 3 semi-equal sections. (do NOT defrost in microwave....it just makes it a MESS and leads to very ugly and frustrating pizza pockets....TRUST ME, I know!) I put them directly onto a greased cookie sheet. You could also put them onto a cutting board or a clean countertop to work.
3. Spoon and spread a few scoops of sauce on crusts....make 1 "stripe" down the middle of each section.
4. One one 1/2 of a section sprinkle a small handful of cheese and then place pepperonis on top of cheese.
5. Fold the other end of the strip over the toppings and press the open edges closed. If needed fold over the edges to seal the pocket. (This is when I should have brushed with egg white, had I remembered) Poke each section 2 or 3 time with a knife to vent.
6. Bake until golden brown, about 30 minutes.
Variations to try: other ingredients....also curious to try using refrigerated cresecent roll dough as the crust.
INGREDIENTS
at least 2 refrigerated pie crusts
spaghetti sauce
fresh mozzarella (I used shredded)
pepperoni (I used turkey pepperoni)
egg white (which I forgot!)
1. preheat oven to 350 degrees.
2. Bring pie crusts to room temperature. Unroll pie crusts and cut into 3 semi-equal sections. (do NOT defrost in microwave....it just makes it a MESS and leads to very ugly and frustrating pizza pockets....TRUST ME, I know!) I put them directly onto a greased cookie sheet. You could also put them onto a cutting board or a clean countertop to work.
3. Spoon and spread a few scoops of sauce on crusts....make 1 "stripe" down the middle of each section.
4. One one 1/2 of a section sprinkle a small handful of cheese and then place pepperonis on top of cheese.
5. Fold the other end of the strip over the toppings and press the open edges closed. If needed fold over the edges to seal the pocket. (This is when I should have brushed with egg white, had I remembered) Poke each section 2 or 3 time with a knife to vent.
6. Bake until golden brown, about 30 minutes.
Variations to try: other ingredients....also curious to try using refrigerated cresecent roll dough as the crust.
Friday, April 23, 2010
Wednesday, April 21, 2010
Stuffed Jumbo Shells
tweaked from Oasis Medical Center Cooking School
INGREDIENTS
6 ounces jumbo macaroni shells (about 18-20 shells)
3 cups favorite tomato sauce (I used a 26 ounce jar of a store brand pasta sauce...garlic and herb flavored I think)
1 lb tofu, mashed
2 cups mozzarella or Monterey Jack cheese grated (I also had 3 slices of pepper jack cheese that needed to be consumed, which I added to the 2 cups of shredded Jack cheese)
1/4 cup fresh parsley, chopped (I didnt have fresh, so I used 4 tsp. dried parsley)
2 tbsp onion powder
1 1/2 tsp salt
1 tsp Mrs. Dash-garlic and herb flavor
1. Boil shells in salted water until al dente.
2. Spread 2 cups tomato sauce in the bottom of a 9x13 pan.
3. Mix together remaining ingredients and spoon the tofu mixture into the cooked shells (about 1/3 cup per shell) and arrange in the pan.
4. Add 1/2 cup water to the remaining sauce, then pour strips of sauce over the top of shells. Top with parmesan cheese.
5. Bake at 350 degrees for 25 minutes or until all the tomato sauce is bubbly.
INGREDIENTS
6 ounces jumbo macaroni shells (about 18-20 shells)
3 cups favorite tomato sauce (I used a 26 ounce jar of a store brand pasta sauce...garlic and herb flavored I think)
1 lb tofu, mashed
2 cups mozzarella or Monterey Jack cheese grated (I also had 3 slices of pepper jack cheese that needed to be consumed, which I added to the 2 cups of shredded Jack cheese)
1/4 cup fresh parsley, chopped (I didnt have fresh, so I used 4 tsp. dried parsley)
2 tbsp onion powder
1 1/2 tsp salt
1 tsp Mrs. Dash-garlic and herb flavor
1. Boil shells in salted water until al dente.
2. Spread 2 cups tomato sauce in the bottom of a 9x13 pan.
3. Mix together remaining ingredients and spoon the tofu mixture into the cooked shells (about 1/3 cup per shell) and arrange in the pan.
4. Add 1/2 cup water to the remaining sauce, then pour strips of sauce over the top of shells. Top with parmesan cheese.
5. Bake at 350 degrees for 25 minutes or until all the tomato sauce is bubbly.
Saturday, April 17, 2010
Veggie Burgers
tweaked from a recipe from the Oasis Medical Center cooking school
I was quite nervous about making these, since I have had some unpleasant veggie burger experiences...these were surprisingly tasty....but DONT expect to be "tricked" into thinking that these are REAL meaty burgers....the consistency isnt quite the same....but they are good for what they are....veggie burgers!
INGREDIENTS:
1 large potato
1 large onion (I used a red onion, but any would do)
1/2 heaping cup pecans or walnuts
4 TB olive oil
1 cup cooked oatmeal (I used quick cook oats....1 cup water and 1/2 cup oats)
1 heaping cup italian seasoned bread crumbs
1 1/2 tsp seasoning salt
2 TB worchestershire sauce
1. Coarsely chop potato and onion, then combine with pecans in food processor. Grind or chop to a fine consistency.
2. Saute mixture in oil until soft.
3. Add remaining ingredients and mix thoroughly (caution, potato mixture will be quite warm)
4. form into burger patties and fry until brown on both sides, or bake on oiled sheet in 350 degree oven until browned.
Makes 8 burgers.
I served on toasted hamburger buns with condiments. I would suggest tasting a nibble of a patty before adding condiments, because these are quite flavorful.
We also enjoyed leftovers without buns, with just a little bit of steaksauce and cheese melted over the top.
I was quite nervous about making these, since I have had some unpleasant veggie burger experiences...these were surprisingly tasty....but DONT expect to be "tricked" into thinking that these are REAL meaty burgers....the consistency isnt quite the same....but they are good for what they are....veggie burgers!
INGREDIENTS:
1 large potato
1 large onion (I used a red onion, but any would do)
1/2 heaping cup pecans or walnuts
4 TB olive oil
1 cup cooked oatmeal (I used quick cook oats....1 cup water and 1/2 cup oats)
1 heaping cup italian seasoned bread crumbs
1 1/2 tsp seasoning salt
2 TB worchestershire sauce
1. Coarsely chop potato and onion, then combine with pecans in food processor. Grind or chop to a fine consistency.
2. Saute mixture in oil until soft.
3. Add remaining ingredients and mix thoroughly (caution, potato mixture will be quite warm)
4. form into burger patties and fry until brown on both sides, or bake on oiled sheet in 350 degree oven until browned.
Makes 8 burgers.
I served on toasted hamburger buns with condiments. I would suggest tasting a nibble of a patty before adding condiments, because these are quite flavorful.
We also enjoyed leftovers without buns, with just a little bit of steaksauce and cheese melted over the top.
Wednesday, April 7, 2010
quinoa stuffed peppers
From Whole Foods Market Cookbook
INGREDIENTS
2 cups water or vegetable stock
1 cup quinoa, well rinsed and drained
2 large red peppers and 2 large green peppers, halved and seeded
vegetable or olive oil for spraying peppers and casserole dish
salt to taste
1/2 tsp cayenne pepper (I didnt have this, so I used chili powder)
The Stuffing
2 1/2 tablespoons olive oil
1/2 medium onion finely diced
1 carrot finely diced
2 stalks celery finely diced
1/2 cup shelled pumpkin seeds (couldnt find these, so I used shelled sunflower seeds)
2 cloves garlic minced (I used 4!)
1/2 tsp cumin
1 tsp chili powder
1/8 cup finely chopped fresh oregano (didnt have, so I used 2 tsp dried)
1/8 cup finely chopped fresh basil (didnt have, so I used 2 tsp dried)
salt to taste
veg oil for spraying the casserole dish
1/2 cup water or vegetable stock
finely shredded cheese
In a rice cooker combine the 2 cups water and 1 cup quinoa and let it cook OR in a sauce pan bring 2 cups water to a boil, add the quinoa and summer on low heat with the saucepan covered. Cooke the quinoa until the liquid has evaporated and the quinoa is very tender, about 30 minutes. Set the quinoa aside (it can be cooked up to 2 days before the peppers are stuffed)
Preheat the oven to 400 degrees.
Spray the pepper halves with oil and season the inside with salt and cayenne pepper. Place peppers in casserole dish and bake for 15 minutes, until softened a little.
TO PREPARE THE STUFFING- Heat the olive oil i na pan and saute the onion, carrot, celery, pumpkin seeds, garlic, cumin and chili powder for 3-4 minutes, until the veggies begin to soften and become lightly browned. Add the cooked quinoa, oregano and basil to the veggies, and sontinue to saute for 1 more minute, until all the ingredients are blended well. Salt to taste.
Fill each pepper half with even amounts of the quinoa filling and top with the shredded cheese, and place them in a lightly oiled, ovenproof casserole dish. Add the 1/2 cup water to the pan. cover the dish with foil, and bake the stuffed peppers for 20-25 minutes until the peppers are tender.
*I used 3 yellow peppers and had A LOT of stuffing left over
*I felt this was a bit on the bland side and definitely needed the salt to taste
*I cooked the quinoa in water...it may have been more flavorful if cooked in the stock as suggested
*The directions also gave an option of baking the stuffed peppers in 2 cups of favorite marinara sauce....didnt try that.
INGREDIENTS
2 cups water or vegetable stock
1 cup quinoa, well rinsed and drained
2 large red peppers and 2 large green peppers, halved and seeded
vegetable or olive oil for spraying peppers and casserole dish
salt to taste
1/2 tsp cayenne pepper (I didnt have this, so I used chili powder)
The Stuffing
2 1/2 tablespoons olive oil
1/2 medium onion finely diced
1 carrot finely diced
2 stalks celery finely diced
1/2 cup shelled pumpkin seeds (couldnt find these, so I used shelled sunflower seeds)
2 cloves garlic minced (I used 4!)
1/2 tsp cumin
1 tsp chili powder
1/8 cup finely chopped fresh oregano (didnt have, so I used 2 tsp dried)
1/8 cup finely chopped fresh basil (didnt have, so I used 2 tsp dried)
salt to taste
veg oil for spraying the casserole dish
1/2 cup water or vegetable stock
finely shredded cheese
In a rice cooker combine the 2 cups water and 1 cup quinoa and let it cook OR in a sauce pan bring 2 cups water to a boil, add the quinoa and summer on low heat with the saucepan covered. Cooke the quinoa until the liquid has evaporated and the quinoa is very tender, about 30 minutes. Set the quinoa aside (it can be cooked up to 2 days before the peppers are stuffed)
Preheat the oven to 400 degrees.
Spray the pepper halves with oil and season the inside with salt and cayenne pepper. Place peppers in casserole dish and bake for 15 minutes, until softened a little.
TO PREPARE THE STUFFING- Heat the olive oil i na pan and saute the onion, carrot, celery, pumpkin seeds, garlic, cumin and chili powder for 3-4 minutes, until the veggies begin to soften and become lightly browned. Add the cooked quinoa, oregano and basil to the veggies, and sontinue to saute for 1 more minute, until all the ingredients are blended well. Salt to taste.
Fill each pepper half with even amounts of the quinoa filling and top with the shredded cheese, and place them in a lightly oiled, ovenproof casserole dish. Add the 1/2 cup water to the pan. cover the dish with foil, and bake the stuffed peppers for 20-25 minutes until the peppers are tender.
*I used 3 yellow peppers and had A LOT of stuffing left over
*I felt this was a bit on the bland side and definitely needed the salt to taste
*I cooked the quinoa in water...it may have been more flavorful if cooked in the stock as suggested
*The directions also gave an option of baking the stuffed peppers in 2 cups of favorite marinara sauce....didnt try that.
Quick Carbonara
tweaked from Easy Weeknight Favorites
INGREDIENTS
1 8 ounce package spaghetti, uncooked
8 slices bacon
2/3 cup chopped green onions
1-4 ounce can sliced mushrooms, drained
3 egg yolks, lightly beaten (my mom has convinced me to use an equivalent amount of egg beaters instead of the raw eggs)
1 1/2 cups finely shredded cheddar cheese
dash peper
Combine pasta according to directions Meanwhile cook bacon in large skillet until crisp. Remove bacon, reserving 3 tablespoons of drippings in skillet. Coarsley crumble bacon and set aside.
Cook green oneions and mushrooms in drippings in skillet over medium heat 2 minutes. Drain pasta and place in a serving bowl. Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese and pepper, toss. Serve immediately.
Serves 4
INGREDIENTS
1 8 ounce package spaghetti, uncooked
8 slices bacon
2/3 cup chopped green onions
1-4 ounce can sliced mushrooms, drained
3 egg yolks, lightly beaten (my mom has convinced me to use an equivalent amount of egg beaters instead of the raw eggs)
1 1/2 cups finely shredded cheddar cheese
dash peper
Combine pasta according to directions Meanwhile cook bacon in large skillet until crisp. Remove bacon, reserving 3 tablespoons of drippings in skillet. Coarsley crumble bacon and set aside.
Cook green oneions and mushrooms in drippings in skillet over medium heat 2 minutes. Drain pasta and place in a serving bowl. Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese and pepper, toss. Serve immediately.
Serves 4
creamy chicken casserole
from "Easy Weeknight Favorites"
3 cups chopped cooked chicken
1 can cream of chicken soup, undiluted
1 8 ounce carton sour cream
1 tablespoon poppy seeds
1 1/2 cups crushed ritz or club crackers
1/4 cup butter or margarine
Combine first 4 ingredients;spoon into a lightly greased 11x7 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake uncovered at 350 degrees for 30 minutes.
Serves 4
3 cups chopped cooked chicken
1 can cream of chicken soup, undiluted
1 8 ounce carton sour cream
1 tablespoon poppy seeds
1 1/2 cups crushed ritz or club crackers
1/4 cup butter or margarine
Combine first 4 ingredients;spoon into a lightly greased 11x7 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake uncovered at 350 degrees for 30 minutes.
Serves 4
Nacho Chicken
From "Easy Weeknight Favorites"
INGREDIENTS
2 tablespoons mayonnaise
1/4 tsp salt
1/4 tsp dried italian seasoning
2 boneless skinless breast halves
3/4 cup (about 30 chips) crushed nacho cheese flavored tortilla chips (like doritos)
1 tablespoon butter or margarine, melted
Make sure chicken breasts are patted dry. Combine first 3 ingredients, spread on both sides of chicken. dredge chicken in crushed chips. Place on a lightly greased baking sheet. Drizzle with butter. Bake at 350 degrees for 20-25 minutes or until chicken is done.
Serves 2
(this recipe is very easy to double!)
INGREDIENTS
2 tablespoons mayonnaise
1/4 tsp salt
1/4 tsp dried italian seasoning
2 boneless skinless breast halves
3/4 cup (about 30 chips) crushed nacho cheese flavored tortilla chips (like doritos)
1 tablespoon butter or margarine, melted
Make sure chicken breasts are patted dry. Combine first 3 ingredients, spread on both sides of chicken. dredge chicken in crushed chips. Place on a lightly greased baking sheet. Drizzle with butter. Bake at 350 degrees for 20-25 minutes or until chicken is done.
Serves 2
(this recipe is very easy to double!)
Monday, April 5, 2010
Pasta E Fagioli
from a set of recipes I received at a Cooking Class at Oasis Medical Center
I will list the ingredients as they were written (with my tweaks in parentheses)
INGREDIENTS:
2-16 ounce cans of tomatoes (since they didnt specify, I used my favorite, petite diced, drained of juice....not sure if draining was a good idea or not...)
1 cup tomato sauce
1/2 tsp oregano
1 tsp chopped parsley (instead of the oregano and parsley I used 1 1/2 tsp italian seasoning)
1 clove minced garlic (I used 2....we love garlic!)
2 15 ounce cans red kidney beans, drained (I used light red....next time I might use cannelini beans...which are WHITE kidney beans and not quite as tough)
1 bay leaf (didnt have any, so didnt use)
1 tsp salt
1 tsp onion powder
1 can mushroom pieces, optional (opted NOT to use!)
8 ounces of your choice noodles (I used ww rotini, but penne, macaroni, bowties etc would work too...not sure about stringy pasta like spaghetti)
Bring all ingredients of a boil and simmer for 20 minutes. Cook and drain pasta according to directions. Remove bay leaf from sauce mixture and combine sauce and noodles in a 3 qt casserole dish. Bake at 350 degrees for 20 minutes. (I would suggest stirring after 10 minutes because the top noodles got a little dry....but that might not have happened if I had kept the juice with the tomatoes instead of draining. I also added some shredded cheese after the 20 minutes and put it back into the oven until melted.)
I will list the ingredients as they were written (with my tweaks in parentheses)
INGREDIENTS:
2-16 ounce cans of tomatoes (since they didnt specify, I used my favorite, petite diced, drained of juice....not sure if draining was a good idea or not...)
1 cup tomato sauce
1/2 tsp oregano
1 tsp chopped parsley (instead of the oregano and parsley I used 1 1/2 tsp italian seasoning)
1 clove minced garlic (I used 2....we love garlic!)
2 15 ounce cans red kidney beans, drained (I used light red....next time I might use cannelini beans...which are WHITE kidney beans and not quite as tough)
1 bay leaf (didnt have any, so didnt use)
1 tsp salt
1 tsp onion powder
1 can mushroom pieces, optional (opted NOT to use!)
8 ounces of your choice noodles (I used ww rotini, but penne, macaroni, bowties etc would work too...not sure about stringy pasta like spaghetti)
Bring all ingredients of a boil and simmer for 20 minutes. Cook and drain pasta according to directions. Remove bay leaf from sauce mixture and combine sauce and noodles in a 3 qt casserole dish. Bake at 350 degrees for 20 minutes. (I would suggest stirring after 10 minutes because the top noodles got a little dry....but that might not have happened if I had kept the juice with the tomatoes instead of draining. I also added some shredded cheese after the 20 minutes and put it back into the oven until melted.)
Saturday, April 3, 2010
HOMEMADE Gingerbread Waffles
From Disney's Family Fun Magazine, April 2010
Ingredients:
4 eggs
1/3 cup sugar
1 cup molasses
1 cup butter milk
3 cups flour
2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup unsalted butter melted (I only had salted and thought they turned out fine...but unsalted might make them turn out even better!)
whipped cream and fruit, optional
1. With an electric mixer beat the eggs until they're light and fluffy, about 2 minutes.
Add the sugar, molasses and butter milk and mix until blended, about 1 minute more.
2. In a separate bowl sift together the flour, spices, salt, baking soda, and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter.
3. Cover and refrigerate the batter overnight or cook immediately in a waffle iron (I used a belgian waffle iron we were given as a wedding present) until golden brown. With our waffle iron I found that a heaping 1/2 cupful of batter was enough for both waffles in a batch. I sprayed the waffle iron in between each batch with PAM. Cooking 2-4 minutes was sufficient.
Serve with whipped cream and fruit if you like. (I served with warm syrup too because some of the waffles were a bit dry without syrup) Makes 14 waffles.
Not the healthiest breakfast, but we ate it as a special pre-Easter breakfast along with a big fruit salad....2 waffles were PLENTY for each adult. Once in a while its ok to eat a less than healthy breakfast....at least I chose to sub the bacon with fruit! :)
I filed this under well stocked pantry because the only ingredients that I would normally not have in my pantry were molasses (which I just happened to have this time) and buttermilk (which could be substituted with milk and a splash of lemon juice, just check your favorite cookbook for acceptable baking substitutions)
Ingredients:
4 eggs
1/3 cup sugar
1 cup molasses
1 cup butter milk
3 cups flour
2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup unsalted butter melted (I only had salted and thought they turned out fine...but unsalted might make them turn out even better!)
whipped cream and fruit, optional
1. With an electric mixer beat the eggs until they're light and fluffy, about 2 minutes.
Add the sugar, molasses and butter milk and mix until blended, about 1 minute more.
2. In a separate bowl sift together the flour, spices, salt, baking soda, and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter.
3. Cover and refrigerate the batter overnight or cook immediately in a waffle iron (I used a belgian waffle iron we were given as a wedding present) until golden brown. With our waffle iron I found that a heaping 1/2 cupful of batter was enough for both waffles in a batch. I sprayed the waffle iron in between each batch with PAM. Cooking 2-4 minutes was sufficient.
Serve with whipped cream and fruit if you like. (I served with warm syrup too because some of the waffles were a bit dry without syrup) Makes 14 waffles.
Not the healthiest breakfast, but we ate it as a special pre-Easter breakfast along with a big fruit salad....2 waffles were PLENTY for each adult. Once in a while its ok to eat a less than healthy breakfast....at least I chose to sub the bacon with fruit! :)
I filed this under well stocked pantry because the only ingredients that I would normally not have in my pantry were molasses (which I just happened to have this time) and buttermilk (which could be substituted with milk and a splash of lemon juice, just check your favorite cookbook for acceptable baking substitutions)
Easy Bean Dip/Spread
This is 2 versions of basically the same recipe....I've tried the version already from my sister's blog...I have yet to try to version from my friend's suggestion. Here is the link to Amy's Blog:
"Making Refried Beans" I added 1 onion quartered and a few cloves of garlic, I also realized that I only used 1 pound of beans instead of her suggested 2 pounds, but I used the same amount of seasoning and it was yummy!.... I used beef bullion the first time and chicken broth the second time I made it, I thought both were tasty....Also, be sure that if you use her suggestion to put a dollop of yogurt or a splash of lemon juice in with the beans you dont put too much...at first I did and the beans started looking wierd, so I poured out most of the water and started over again. My sensitive stomach didnt have any trouble with this bean recipe. The first night we tried it with chips (should have made a salad or something else to go with it...) The Second night we spread the dip on tortillas with some cheese...broiled them like my friend Rachel suggests below.....and then topped with lettuce and tomatoes....that was pretty tasty too...my only criticism of this meal is that you have to start thinking about it almsot a full day ahead of time due to the soaking and slow cooker....so think ahead and figure out when you want to eat it, then count backwards! I blended up about 1/2 of the beans into dip and that made enough for 4 servings (Jack wasnt a fan so he didnt eat much) plus enough for lunch for Josh one day too. I froze the other 1/2 of the cooked beans and hope to pull them out sometime when I need a "quick" meal.
Here is the other (non-slow cooker) version from my friend Rachel via Facebook. I want to try this one sometime too:
"We love bean tostadas. I soak 3 cups of dried pinto beans in 9 cups of water overnight and then add 1 medium onion, cut into fourths, and 1 head of garlic, peeled. I simer it until the beans are nice and soft and then puree it in the blender (along with the onion and garlic). If you don't care about fat you could fry them and make them "real" refried beans.
Once the beans are cooked, i spread them on tortillas and top them with taco seasoning, cheese, red and green pepper and tomato and broil in the oven until the cheese melts. Roll them up and enjoy.
This makes ALOT of refried beans, so I freeze the leftovers to thaw when we have it again later. This is a SUPER cheap meal if you use the dried beans, but even if you buy canned refried beans it's still not too bad."
(I listed this meal under vegetarian because there is no expensive meat to purchase or prepare...but actually the beans are simmered in the crock pot in a beef or chicken stock/broth)
"Making Refried Beans" I added 1 onion quartered and a few cloves of garlic, I also realized that I only used 1 pound of beans instead of her suggested 2 pounds, but I used the same amount of seasoning and it was yummy!.... I used beef bullion the first time and chicken broth the second time I made it, I thought both were tasty....Also, be sure that if you use her suggestion to put a dollop of yogurt or a splash of lemon juice in with the beans you dont put too much...at first I did and the beans started looking wierd, so I poured out most of the water and started over again. My sensitive stomach didnt have any trouble with this bean recipe. The first night we tried it with chips (should have made a salad or something else to go with it...) The Second night we spread the dip on tortillas with some cheese...broiled them like my friend Rachel suggests below.....and then topped with lettuce and tomatoes....that was pretty tasty too...my only criticism of this meal is that you have to start thinking about it almsot a full day ahead of time due to the soaking and slow cooker....so think ahead and figure out when you want to eat it, then count backwards! I blended up about 1/2 of the beans into dip and that made enough for 4 servings (Jack wasnt a fan so he didnt eat much) plus enough for lunch for Josh one day too. I froze the other 1/2 of the cooked beans and hope to pull them out sometime when I need a "quick" meal.
Here is the other (non-slow cooker) version from my friend Rachel via Facebook. I want to try this one sometime too:
"We love bean tostadas. I soak 3 cups of dried pinto beans in 9 cups of water overnight and then add 1 medium onion, cut into fourths, and 1 head of garlic, peeled. I simer it until the beans are nice and soft and then puree it in the blender (along with the onion and garlic). If you don't care about fat you could fry them and make them "real" refried beans.
Once the beans are cooked, i spread them on tortillas and top them with taco seasoning, cheese, red and green pepper and tomato and broil in the oven until the cheese melts. Roll them up and enjoy.
This makes ALOT of refried beans, so I freeze the leftovers to thaw when we have it again later. This is a SUPER cheap meal if you use the dried beans, but even if you buy canned refried beans it's still not too bad."
(I listed this meal under vegetarian because there is no expensive meat to purchase or prepare...but actually the beans are simmered in the crock pot in a beef or chicken stock/broth)
Friday, March 26, 2010
Resurrection Rolls
I heard about these at community Bible Study this week and thought they sounded SO easy and SO awesome! Make these with children and tell them the story of the resurrection of Jesus! I DO happen to know that these smell DELICIOUS while cooking....the adults of CBS didnt get to sample the rolls, we were just tortured by the smell of them baking while we met in our small groups! :)
DISCLAIMER: The directions were given to the group of ladies orally and I didnt get specific amounts, temperatures and times....so these are just GUESSES until I make them myself.
INGREDIENTS:
Large Marshmallows
Vegetable Oil
Cinnamon Sugar
Refrigerated Crescent Roll Dough
1. NOT SURE what temperature to preheat oven to.....my GUESS would be whatever the package on the crescent rolls says.
2. Hold up the marshmallow and tell the children that the white marshmallow represents Jesus who was pure and sinless.
3. Explain that when he died on the cross his followers anointed him in oil to prepare him to be buried. Have the children dip the marshmallow in a small amount of the vegetable oil.
4. Then tell the children that that his followers also used spices to prepare his body to be buried. Have the children roll or sprinkle the cinnamon/sugar all over the marshmallow.
5. Then explain that Jesus followers buried his body in a tomb. Have the children wrap the marshmallow and seal it up in a piece of crescent roll dough.
6. Place each uncooked resurrection roll inside a compartment of a muffin tin. If a muffin tin is not available, they told us a regular pan would work almost as well.
7. Bake dough (again....not sure how long....my GUESS would be as long as the package suggests.) Talk to the children about how long transpired from Good Friday until Easter Sunday.
8. When the rolls are completed and cooled allow the children to bite into the rolls and they will find that the marshmallow (Jesus) isnt there....there is only an empty hole in the roll (because the marshmallow melted away) just as the tomb was empty because HE IS ALIVE!
I cant wait to try this with my children someday!
DISCLAIMER: The directions were given to the group of ladies orally and I didnt get specific amounts, temperatures and times....so these are just GUESSES until I make them myself.
INGREDIENTS:
Large Marshmallows
Vegetable Oil
Cinnamon Sugar
Refrigerated Crescent Roll Dough
1. NOT SURE what temperature to preheat oven to.....my GUESS would be whatever the package on the crescent rolls says.
2. Hold up the marshmallow and tell the children that the white marshmallow represents Jesus who was pure and sinless.
3. Explain that when he died on the cross his followers anointed him in oil to prepare him to be buried. Have the children dip the marshmallow in a small amount of the vegetable oil.
4. Then tell the children that that his followers also used spices to prepare his body to be buried. Have the children roll or sprinkle the cinnamon/sugar all over the marshmallow.
5. Then explain that Jesus followers buried his body in a tomb. Have the children wrap the marshmallow and seal it up in a piece of crescent roll dough.
6. Place each uncooked resurrection roll inside a compartment of a muffin tin. If a muffin tin is not available, they told us a regular pan would work almost as well.
7. Bake dough (again....not sure how long....my GUESS would be as long as the package suggests.) Talk to the children about how long transpired from Good Friday until Easter Sunday.
8. When the rolls are completed and cooled allow the children to bite into the rolls and they will find that the marshmallow (Jesus) isnt there....there is only an empty hole in the roll (because the marshmallow melted away) just as the tomb was empty because HE IS ALIVE!
I cant wait to try this with my children someday!
Wednesday, March 17, 2010
black bean chili
tweaked from Healthy meals for less
INGREDIENTS
1/2 pount cooked extra lean ground beef
2/3 cup dry black beans soaked overnight and drained
8 ounce can tomato sauce
15 ounce can diced tomatoes (if mild flavor is desired, or 2 cups salsa if spicy flavor is desired)
3-5 coved garlis crushed
1/2 tsp ground cumin
2 tsp chili powder (or closer to 1 tbsp if spicier chili is desired)
1/2 onion diced
1 tsp italian seasoning
1/2 tsp salt
1 cup water
1 tsp lime juice (I just used 1/2 a lime)
3 T chopped cilantro (I used an entire bunch, we LOVE cilantro)
1. Combine all of the ingredients in the slowcooker.
2. Stir, cover and cook on high for 2 hours then on low for 8 hours.
According to the author any type of dried bean can be used, such as pinto beans. She also suggests servign with corn bread so that together they make a "complete protein"
*The first time I made this I (mostly) followed the recipe as the author wrote it....we felt it was a bit bland, but still tasty....so next time I will make one or more of the "spicy" changes to give it a bit more heat.
INGREDIENTS
1/2 pount cooked extra lean ground beef
2/3 cup dry black beans soaked overnight and drained
8 ounce can tomato sauce
15 ounce can diced tomatoes (if mild flavor is desired, or 2 cups salsa if spicy flavor is desired)
3-5 coved garlis crushed
1/2 tsp ground cumin
2 tsp chili powder (or closer to 1 tbsp if spicier chili is desired)
1/2 onion diced
1 tsp italian seasoning
1/2 tsp salt
1 cup water
1 tsp lime juice (I just used 1/2 a lime)
3 T chopped cilantro (I used an entire bunch, we LOVE cilantro)
1. Combine all of the ingredients in the slowcooker.
2. Stir, cover and cook on high for 2 hours then on low for 8 hours.
According to the author any type of dried bean can be used, such as pinto beans. She also suggests servign with corn bread so that together they make a "complete protein"
*The first time I made this I (mostly) followed the recipe as the author wrote it....we felt it was a bit bland, but still tasty....so next time I will make one or more of the "spicy" changes to give it a bit more heat.
tortilla soup
tweaked from Healthy Meals for Less
INGREDIENTS
1 lb chicken breasts cubed
1/2 cup finely diced onion
4-6 cloves garlic pressed
8 cups chicken broth (or 8 cups water with 8 low sodium chicken bullion cubes)
1 can rotel (if spicy soup is desired or for milder flavor use 1 can petite diced tomatoes)
3/4 tsp dry oregano
juice of 1 lime
1 tsp chili powder
1 can corn (or equivalent amt of frozen corn)
1 can black beans (or equivalent amt of soaked black beans)
tortilla chips
garnishes-shredded cheese, sliced avocado, sour cream etc.
1. In a large (4 qt pan combine all of the ingredients (except chips).
2. Bring to a boil over medium heat. Reduce heat to low and simmer for 20 minutes or until the chicken is cooked thoroughly.
3. Serve with a handful of tortilla chips on top of chips and any desired garnishes.
INGREDIENTS
1 lb chicken breasts cubed
1/2 cup finely diced onion
4-6 cloves garlic pressed
8 cups chicken broth (or 8 cups water with 8 low sodium chicken bullion cubes)
1 can rotel (if spicy soup is desired or for milder flavor use 1 can petite diced tomatoes)
3/4 tsp dry oregano
juice of 1 lime
1 tsp chili powder
1 can corn (or equivalent amt of frozen corn)
1 can black beans (or equivalent amt of soaked black beans)
tortilla chips
garnishes-shredded cheese, sliced avocado, sour cream etc.
1. In a large (4 qt pan combine all of the ingredients (except chips).
2. Bring to a boil over medium heat. Reduce heat to low and simmer for 20 minutes or until the chicken is cooked thoroughly.
3. Serve with a handful of tortilla chips on top of chips and any desired garnishes.
balsamic asparagus
I know I have already posted a recipe for balsamic grilled asparagus, but last night the grill wasnt fired up (we have charcoal and it takes more prep...) so I tried a different approach....
from recipezaar.
INGREDIENTS:
1 bunch fresh asparagus (stalks all about the same size)
1 tbsp olive oil
freshly ground black pepper
1 tbsp (or more) balsamic vinegar
parmesan cheese (optional)
dash hot pepper flakes (optional)
1. prepare asparagus by washing and snapping off the tough ends
2. heat oil in frying pan
3. Add asparagus to the pan and keep it moving around for 3-5 minutes (or longer if softer veggies are desired) until it changes color. Add balsamic vinegar, freshly ground black pepper (and hot pepper flakes if desired)
4. Remove from heat and cover for a few minutes to let the flavors meld.
5. Sprinkle with parmesan cheese before serving if desired.
from recipezaar.
INGREDIENTS:
1 bunch fresh asparagus (stalks all about the same size)
1 tbsp olive oil
freshly ground black pepper
1 tbsp (or more) balsamic vinegar
parmesan cheese (optional)
dash hot pepper flakes (optional)
1. prepare asparagus by washing and snapping off the tough ends
2. heat oil in frying pan
3. Add asparagus to the pan and keep it moving around for 3-5 minutes (or longer if softer veggies are desired) until it changes color. Add balsamic vinegar, freshly ground black pepper (and hot pepper flakes if desired)
4. Remove from heat and cover for a few minutes to let the flavors meld.
5. Sprinkle with parmesan cheese before serving if desired.
Easy No-Boil Pasta Bake
from recipezaar
SO easy AND versatile
I listed this under VEGETARIAN and GROUND BEEF because it IS so versatile. I also LOVE the fact that this has the potential to be a ONE dish meal!!! Less dishes to clean
INGREDIENTS
1 pound uncooked pasta (rotini, ziti, bowties, penne, rigatoni, etc)
1 26 ounce jar pasta sauce
water
3 chopped zuchinni (or any chopped veggie that sounds good to you or 1 pound ground beef, or frozen meatballs....italian sausage would be good too)-optional
2 cups mozzarella cheese
Preheat oven to 425 degrees.
1. Grease a 9x13 inch casserole. Pour in pasta sauce and combine with 1 jar of water.
2. Add pasta and any additional optional ingredients.
3. Cover with foil and cook for 30 minutes.
4. Uncover and stir. Then top with mozarella cheese. Bake uncovered an additional 10 minutes.
SO easy AND versatile
I listed this under VEGETARIAN and GROUND BEEF because it IS so versatile. I also LOVE the fact that this has the potential to be a ONE dish meal!!! Less dishes to clean
INGREDIENTS
1 pound uncooked pasta (rotini, ziti, bowties, penne, rigatoni, etc)
1 26 ounce jar pasta sauce
water
3 chopped zuchinni (or any chopped veggie that sounds good to you or 1 pound ground beef, or frozen meatballs....italian sausage would be good too)-optional
2 cups mozzarella cheese
Preheat oven to 425 degrees.
1. Grease a 9x13 inch casserole. Pour in pasta sauce and combine with 1 jar of water.
2. Add pasta and any additional optional ingredients.
3. Cover with foil and cook for 30 minutes.
4. Uncover and stir. Then top with mozarella cheese. Bake uncovered an additional 10 minutes.
Jam Chicken
From Healthy Meals for Less
I thought the ingredients sounded similar to another recipe "Cranberry Chicken" but the flavor is very very different.
INGREDIENTS
2T jam*-I used Strawberry preserves
3T low sodium soy sauce
2T water
1T grated fresh ginger (or 1 tsp powdered ginger +1/4 tsp pepper and 1/2 tsp lemon juice)
1 lb boneless skinless chicken breast (I used 3...wish I had used 4...but may have needed more sauce, especially if I planned to marinate)
1. Combine the jam, soy sauce, water and ginger in a large mixing bowl and mix well.
2. Add the chicken and toss so that it is covered with sauce.
3. Place the chicken on a baking sheet and bake for 30 minutes at 350 degrees.
*According to the author, almost any flavor jam (NOT Jelly) would taste good....she suggests apricot jam....I used strawberry preserves and was very pleased.
**At the authors suggestion I let the chicken marinate in the sauce for 2-3 hours before cooking for extra flavor. I was very pleased with the flavor.
***SLOW COOKER OPTION (I didnt try this, but hope to try it sometime)-Place all ingredients in the pot and cook on low for 4 hours.
I thought the ingredients sounded similar to another recipe "Cranberry Chicken" but the flavor is very very different.
INGREDIENTS
2T jam*-I used Strawberry preserves
3T low sodium soy sauce
2T water
1T grated fresh ginger (or 1 tsp powdered ginger +1/4 tsp pepper and 1/2 tsp lemon juice)
1 lb boneless skinless chicken breast (I used 3...wish I had used 4...but may have needed more sauce, especially if I planned to marinate)
1. Combine the jam, soy sauce, water and ginger in a large mixing bowl and mix well.
2. Add the chicken and toss so that it is covered with sauce.
3. Place the chicken on a baking sheet and bake for 30 minutes at 350 degrees.
*According to the author, almost any flavor jam (NOT Jelly) would taste good....she suggests apricot jam....I used strawberry preserves and was very pleased.
**At the authors suggestion I let the chicken marinate in the sauce for 2-3 hours before cooking for extra flavor. I was very pleased with the flavor.
***SLOW COOKER OPTION (I didnt try this, but hope to try it sometime)-Place all ingredients in the pot and cook on low for 4 hours.
Saturday, March 6, 2010
chicken and rice casserole
as close to my Ma Fisher's recipe as I have been able to get...with a few tweaks:
INGREDIENTS:
4-6 boneless skinless chicken breasts
2 cans cream of chicken soup
3 cups minute rice
2 1/2 cups HOT water
3/4 cup milk (or just measure 1/2 a soup can of milk)
seasonings (Italian blend works nice, or a packet of onion soup mix or just salt and pepper)
Preheat Oven to 375 degrees
1) mix rice, 1 can soup, HOT water and seasonings in a greased 9x13 casserole.
2)lay chicken on top of rice mixture
3) in a separate bowl combine milk and 1 can of soup. Pour over chicken and rice in casserole dish.
4)cook for approx. 45 minutes or until chicken reaches 165 degrees and rice is tender.
Enjoy with vegetable side dishes (green beans, steamed veggies, salad, etc)
INGREDIENTS:
4-6 boneless skinless chicken breasts
2 cans cream of chicken soup
3 cups minute rice
2 1/2 cups HOT water
3/4 cup milk (or just measure 1/2 a soup can of milk)
seasonings (Italian blend works nice, or a packet of onion soup mix or just salt and pepper)
Preheat Oven to 375 degrees
1) mix rice, 1 can soup, HOT water and seasonings in a greased 9x13 casserole.
2)lay chicken on top of rice mixture
3) in a separate bowl combine milk and 1 can of soup. Pour over chicken and rice in casserole dish.
4)cook for approx. 45 minutes or until chicken reaches 165 degrees and rice is tender.
Enjoy with vegetable side dishes (green beans, steamed veggies, salad, etc)
Wednesday, March 3, 2010
Hard Boiled Eggs
Seems like I can never get these right...and get confused each time because it seems like EVERYONE has a different way of boiling eggs.....so we boiled some today to color for Easter Eggs....here is the recipe that we used....and it worked! (I know because we ended up having to eat one of them for lunch that was cracked during cooking.
Hard Boiled Eggs
Hard Boiled Eggs
Wednesday, February 3, 2010
Jalapeno Chicken Dip
my friend Ami from MOPS makes this dip which I have enjoyed several times. Another MOPS friend, Amanda got the recipe from Ami and put it on her own blog, and I wanna try to make it sometime too...it's just a wonderful comfort food! Go to Amanda's blog to find the recipe...YUM!
Wednesday, January 27, 2010
Helping Hamburger Stroganoff
from Healthy Meals for less
1 pound ground beef
2 cups uncooked wide egg noodles
1 packet onion soup mix
1 to 1 1/2 cups sour cream (depending on how creamy you like it)
2 cups water
1.In a large skillet brown and drain the ground beef over medium heat.
2. return to pan and add remaining ingredients
3. Cover and simmer for 10-15 minutes, or until the noodles are tender....I cooked it covered for ten minutes and then uncovered for 5 more just to thicken it up a bit, stirring occasionally
4. Serve and enjoy!
Makes 6 servings
So yummy, so easy and really pretty cheap. We ate it with steamed veggies. Great comfort food on a cold night!
*There are several variations you can do with this such as sub macaroni for the egg noodles and tomato sauce for the sour cream for Beefy Mac, and even add cheese to make it cheesy beefy mac.
1 pound ground beef
2 cups uncooked wide egg noodles
1 packet onion soup mix
1 to 1 1/2 cups sour cream (depending on how creamy you like it)
2 cups water
1.In a large skillet brown and drain the ground beef over medium heat.
2. return to pan and add remaining ingredients
3. Cover and simmer for 10-15 minutes, or until the noodles are tender....I cooked it covered for ten minutes and then uncovered for 5 more just to thicken it up a bit, stirring occasionally
4. Serve and enjoy!
Makes 6 servings
So yummy, so easy and really pretty cheap. We ate it with steamed veggies. Great comfort food on a cold night!
*There are several variations you can do with this such as sub macaroni for the egg noodles and tomato sauce for the sour cream for Beefy Mac, and even add cheese to make it cheesy beefy mac.
Tuesday, January 5, 2010
Bacon Spinach Quiche
last night I made a very yummy quiche. here is the link to recipe zaar for the recipe. I'm not sure why blogger wont let me copy and paste the recipe directly, so this is the closest I could come.
www.recipezaar.com/bacon-spinach-quiche-82334
a few changes I made were 1/4 cup each mozzarella and cheddar cheeses instead of swiss
substitute half and half for the heavy cream
added minced onion
ended up cooking it 5-10 minutes longer...may or may not have been necessary...not sure how clean a knife should be when tested in the middle of the quiche
Josh wished that it had a bit more flavor (seems like when I cook with spinach I have to season A LOT!) so here are some other seasoning suggestions on other quiche recipes. I'm not suggesting using ALL of these alterations, just the ones that appeal to you:
dash cayenne pepper
teaspoon whole grain mustard
garlic powder or minced garlic
1/8 or even 1/4 teaspoon ground red pepper
1/8 cup pine nuts
1/8 teaspoon red pepper flakes
subbing diced ham for bacon to make it a little easier
using 6 eggs instead of 4
personally I thought it was quite tasty as I made it, but I would be willing to make it again with a few alterations.
enjoy!
ps-I didnt try to serve this to Jack since too much spinach can affect him sometimes (and I thought it was so good, I didnt want to share!!!)....but maybe with a little less it would agree with him and be more toddler friendly!
www.recipezaar.com/bacon-spinach-quiche-82334
a few changes I made were 1/4 cup each mozzarella and cheddar cheeses instead of swiss
substitute half and half for the heavy cream
added minced onion
ended up cooking it 5-10 minutes longer...may or may not have been necessary...not sure how clean a knife should be when tested in the middle of the quiche
Josh wished that it had a bit more flavor (seems like when I cook with spinach I have to season A LOT!) so here are some other seasoning suggestions on other quiche recipes. I'm not suggesting using ALL of these alterations, just the ones that appeal to you:
dash cayenne pepper
teaspoon whole grain mustard
garlic powder or minced garlic
1/8 or even 1/4 teaspoon ground red pepper
1/8 cup pine nuts
1/8 teaspoon red pepper flakes
subbing diced ham for bacon to make it a little easier
using 6 eggs instead of 4
personally I thought it was quite tasty as I made it, but I would be willing to make it again with a few alterations.
enjoy!
ps-I didnt try to serve this to Jack since too much spinach can affect him sometimes (and I thought it was so good, I didnt want to share!!!)....but maybe with a little less it would agree with him and be more toddler friendly!
Subscribe to:
Posts (Atom)
