Another from Katie Lee Joel. Amy's friend had dinner with us last night and told me I was a good cook and she wanted her mom to make this stew for her.
2 lbs. lean beef, cut into 2" cubes
salt and pepper
1/4 c. flour
3 Tbsp. olive oil
3 Tbsp. vinegar
4 medium potatoes, cut into 1" cubes
2 medium yellow onions, quartered
4 large carrots, cut into 1" pieces
1 celery stalk, cut into 1" pieces
1 quart low sodium beef stock
1 c. vegetable broth, or water
1/4 c. minced parsley
Season the beef with salt and pepper and sprinkle with 2 Tbsp. flour and toss to coat. Heat oil in a pot over medium high heat. Add beef in a single layer (You may need to do in 2 batches) and brown on all sides, about 5 minutes.Remove from pan and set aside. Pour vinegar in the pot and use a wooden spoon to scrape up all the brown bits. Return beef and add potatoes, onions, carrots, celery and broths. Bring to a boil, reduce heat to low and simmer covered for 2 hours. In a small bowl, mix 1/4 c. stew liquid with remaining 2 Tbsp. flour until smooth. Stir into the beef stew. Continue to simmer over low heat and allow broth to thicken, about 10 minutes. Season with salt, pepper and parsley.
Tuesday, December 23, 2008
Saturday, December 20, 2008
Logan County Hamburgers
These were good and I especially liked the bread toasted. From "The Comfort Table" by Katie Lee Joel
1 lb. ground beef
1 large egg, lightly beaten
1 medium yellow onion, half grated, half sliced
1/4 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
12 slices white bread
2 Tbsp. unsalted butter, softened
12 slices American cheese
Combine beef, egg, grated onion, garlic powder, salt and pepper. Mix until combined. Form into thin patties. Spread butter on one side of bread. Cook burgers in a skillet over medium high heat. Drain on paper towels. Drain grease from the skillet. In the same skillet, place 6 slices of bread, butter side down. Top with cheese, some onions and a burger. Top with remaining slices of cheese, and bread, butter side up. Cook until golden brown.
1 lb. ground beef
1 large egg, lightly beaten
1 medium yellow onion, half grated, half sliced
1/4 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
12 slices white bread
2 Tbsp. unsalted butter, softened
12 slices American cheese
Combine beef, egg, grated onion, garlic powder, salt and pepper. Mix until combined. Form into thin patties. Spread butter on one side of bread. Cook burgers in a skillet over medium high heat. Drain on paper towels. Drain grease from the skillet. In the same skillet, place 6 slices of bread, butter side down. Top with cheese, some onions and a burger. Top with remaining slices of cheese, and bread, butter side up. Cook until golden brown.
Old Spaghetti Factory Creamy Pesto Salad Dressing
You know how much I hate bottled dressing. I didn't have any blue cheese to make my first choice, so I found this and tried it. I quite liked it. It makes a lot so I halved it instead.
3/4 c. olive oil
1 c. mayo
3/4 c. buttermilk
2 Tbsp. grated parmesan cheese
2 Tbsp. dried basil, crushed
1/2 tsp. salt
1 clove garlic, minced
hot pepper sauce
Whisk together oil and mayo. Add buttermilk, cheese, basil, salt, garlic and a dash of hot sauce. Mix thoroughly. Cover and let flavors meld overnight in refrigerator.
3/4 c. olive oil
1 c. mayo
3/4 c. buttermilk
2 Tbsp. grated parmesan cheese
2 Tbsp. dried basil, crushed
1/2 tsp. salt
1 clove garlic, minced
hot pepper sauce
Whisk together oil and mayo. Add buttermilk, cheese, basil, salt, garlic and a dash of hot sauce. Mix thoroughly. Cover and let flavors meld overnight in refrigerator.
Beef Stroganoff
I got this one from a neighbor. Marshall and the kids really like it.
2-4 lbs. roast, well trimmed, cut in 1/2" cubes. Put in casserole with 2-3 Tbsp. olive oil- brown lightly.
Add:
a little seasoning salt
1 family size can cream of mushroom soup
1 can french onion soup
8 oz. sour cream
8 oz. fresh mushrooms, sliced
Put in oven and bake at 350 for 90 minutes. Serve over cooked egg noodles.
2-4 lbs. roast, well trimmed, cut in 1/2" cubes. Put in casserole with 2-3 Tbsp. olive oil- brown lightly.
Add:
a little seasoning salt
1 family size can cream of mushroom soup
1 can french onion soup
8 oz. sour cream
8 oz. fresh mushrooms, sliced
Put in oven and bake at 350 for 90 minutes. Serve over cooked egg noodles.
Sausage and Lentil Stew
Another of Katie Lee Joel's. It's simmering on the stove as I write this. I guess I'll have to update you on how it turned out.
3 slices thick cut bacon, diced
1 large yellow onion, diced
3 large carrots, diced
3 celery stalks, diced
2 bay leaves
8 oz. lentils
1 lb. Italian or Andouille sausage, cut into slices
2 cups coarsely chopped kale
one 28 oz. jar crushed tomatoes
6 c. low sodium chicken stock
salt and pepper to taste
In a large pot, cook bacon until crisp. Remove bacon pieces. Add onion, celery, carrots and bay leaves. turn to medium low and cook until tender, stirring frequently, about 15 minutes. Stir in lentils, sausage and kale. add tomatoes, chicken stock, salt and pepper. Bring to a boil over high heat. Reduce to low and simmer for 1 hour, covered, until lentils are tender. Ladle into bowls and top with reserved bacon and some grated Parmesan cheese.
3 slices thick cut bacon, diced
1 large yellow onion, diced
3 large carrots, diced
3 celery stalks, diced
2 bay leaves
8 oz. lentils
1 lb. Italian or Andouille sausage, cut into slices
2 cups coarsely chopped kale
one 28 oz. jar crushed tomatoes
6 c. low sodium chicken stock
salt and pepper to taste
In a large pot, cook bacon until crisp. Remove bacon pieces. Add onion, celery, carrots and bay leaves. turn to medium low and cook until tender, stirring frequently, about 15 minutes. Stir in lentils, sausage and kale. add tomatoes, chicken stock, salt and pepper. Bring to a boil over high heat. Reduce to low and simmer for 1 hour, covered, until lentils are tender. Ladle into bowls and top with reserved bacon and some grated Parmesan cheese.
Monday, December 15, 2008
Berry Stuffed French Toast
I made these for Christmas brunch a few years back, but we gave up that idea in favor of the traditional Christmas dinner. Still, Marshall likes all things strawberry and really likes these.
BERRY-STUFFED FRENCH TOAST
strawberry syrup
2 c. unsweetened strawberries
¾ c. brown sugar
3 Tbsp. butter
1 tsp. ground cinnamon
1 ½ tsp. vanilla
French toast:
1 pkg. cream cheese
½ c. sour cream
18 slices sour dough bread
½ c. strawberry jam
1 tsp. vanilla
6 eggs
¼ c. half and half
1 ½ tsp. ground cinnamon
For syrup, combine strawberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes. Remove from heat and stir in vanilla. Set aside. Beat cream cheese and sour cream. Spread about 3 Tbsp. on each slice of bread. Combine jam and vanilla; spread over cream cheese mixture on 9 slices. Top with remaining bread, cream cheese side down, to make a sandwich. In a shallow bowl, combine eggs, cream, and cinnamon. Dip both sides of bread in egg mixture. Cook on a hot greased griddle for 3-4 minutes. Serve with strawberry syrup.
BERRY-STUFFED FRENCH TOAST
strawberry syrup
2 c. unsweetened strawberries
¾ c. brown sugar
3 Tbsp. butter
1 tsp. ground cinnamon
1 ½ tsp. vanilla
French toast:
1 pkg. cream cheese
½ c. sour cream
18 slices sour dough bread
½ c. strawberry jam
1 tsp. vanilla
6 eggs
¼ c. half and half
1 ½ tsp. ground cinnamon
For syrup, combine strawberries, brown sugar, butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes. Remove from heat and stir in vanilla. Set aside. Beat cream cheese and sour cream. Spread about 3 Tbsp. on each slice of bread. Combine jam and vanilla; spread over cream cheese mixture on 9 slices. Top with remaining bread, cream cheese side down, to make a sandwich. In a shallow bowl, combine eggs, cream, and cinnamon. Dip both sides of bread in egg mixture. Cook on a hot greased griddle for 3-4 minutes. Serve with strawberry syrup.
Jennie Patrick's Spinach Dip
I first had this at my old neighbor's house and that is why I named it after her. I love this dip at Thanksgiving and Christmas.
1 pkg. Knorr vegetable soup mix
1 carton (16 oz.) sour cream
1 c. mayo
1 can (8 oz.) water chestnuts, chopped
1 pkg. frozen chopped spinach, thawed and drained
Mix all together and chill.
1 pkg. Knorr vegetable soup mix
1 carton (16 oz.) sour cream
1 c. mayo
1 can (8 oz.) water chestnuts, chopped
1 pkg. frozen chopped spinach, thawed and drained
Mix all together and chill.
Chicken Club Salad
This is the one I told you about with a few minor changes.
4 chicken breast halves, cooked and cut into bite size pieces
4 slices bacon, cooked and crumbled
1 avocado, peeled and diced
3 Tbsp. fresh lemon juice
1/2 c. mayo
1/4 c. chopped scallions
2 tsp. dijon mustard
2 Tbsp. chopped flat leaf parsley
bibb or iceberg lettuce
2 tomatoes, cut into wedges
Combine avocado and lemon juice. Add chicken, mayo, scallion, mustard, parsley, salt and pepper, Stir until combined. serve on lettuce with tomatoes.
4 chicken breast halves, cooked and cut into bite size pieces
4 slices bacon, cooked and crumbled
1 avocado, peeled and diced
3 Tbsp. fresh lemon juice
1/2 c. mayo
1/4 c. chopped scallions
2 tsp. dijon mustard
2 Tbsp. chopped flat leaf parsley
bibb or iceberg lettuce
2 tomatoes, cut into wedges
Combine avocado and lemon juice. Add chicken, mayo, scallion, mustard, parsley, salt and pepper, Stir until combined. serve on lettuce with tomatoes.
Samantha's Toasted Onion Cheese Log
I found this on the internet one year for Samantha to make for Thanksgiving. Now it's become tradition for her. It's quite tasty.
1 Tbsp. butter
¾ c. finely chopped onion
1 pkg. cream cheese, softened
6 oz. cheddar cheese, shredded
2 Tbsp. chopped fresh parsley
1/8 tsp. pepper
Melt butter and onion. Cook over medium heat, stirring occasionally, until onion is golden brown. Cool completely. Stir cream cheese until smooth. Add onion and all remaining ingredients except 1/3 c. parsley. Mix well. Spoon onto waxed paper and cover with plastic wrap. Refrigerate 1 hour. Roll in parsley, cover and refrigerate at least 2 hours.
1 Tbsp. butter
¾ c. finely chopped onion
1 pkg. cream cheese, softened
6 oz. cheddar cheese, shredded
2 Tbsp. chopped fresh parsley
1/8 tsp. pepper
Melt butter and onion. Cook over medium heat, stirring occasionally, until onion is golden brown. Cool completely. Stir cream cheese until smooth. Add onion and all remaining ingredients except 1/3 c. parsley. Mix well. Spoon onto waxed paper and cover with plastic wrap. Refrigerate 1 hour. Roll in parsley, cover and refrigerate at least 2 hours.
Thai Pork Burritos
We served this to the missionaries last week, when we didn't have a lot of notice and I was already planning to make it for our family. They thought it was one of the best things they've been served so far. It is very different and that is what they liked. I got this recipe out of my old ward cookbook and it has become one of our favorites.
1 lb. ground pork
2 Tbsp. grated fresh ginger
2 cloves garlic, crushed
1 small onion very thinly sliced
3 c. chopped cabbage
1 tsp. olive oil
3 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. honey
2 tsp. ground coriander
½ tsp. crushed red pepper flakes
Flour tortillas, warmed
Fresh chopped cilantro
Heat skillet over high heat. Cook pork then add cabbage and onion and stir-fry until wilted. Add ginger, and olive oil. Cook 2 minutes. Add remaining ingredients and stir constantly to blend for about 1 minute. Spoon mixture onto warm tortillas and garnish with cilantro. Roll up to serve.
1 lb. ground pork
2 Tbsp. grated fresh ginger
2 cloves garlic, crushed
1 small onion very thinly sliced
3 c. chopped cabbage
1 tsp. olive oil
3 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. honey
2 tsp. ground coriander
½ tsp. crushed red pepper flakes
Flour tortillas, warmed
Fresh chopped cilantro
Heat skillet over high heat. Cook pork then add cabbage and onion and stir-fry until wilted. Add ginger, and olive oil. Cook 2 minutes. Add remaining ingredients and stir constantly to blend for about 1 minute. Spoon mixture onto warm tortillas and garnish with cilantro. Roll up to serve.
Tuesday, November 18, 2008
Blueberry Coffee Cake Muffins
These were the best muffins ever!! I love Barefoot Contessa!
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 1 1/2 cups sugar
* 3 large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 8 ounces (about 1 cup) sour cream
* 1/4 cup milk
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 2 cans blueberries, rinsed and drained
Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 1 1/2 cups sugar
* 3 large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 8 ounces (about 1 cup) sour cream
* 1/4 cup milk
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 2 cans blueberries, rinsed and drained
Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Thursday, November 13, 2008
Red Velvet Cupcakes ll
Adapted from food network, these are the best cupcakes ever. They were super moist. Plus, you gotta love cream cheese frosting!
* 2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1 1/4 teaspoons unsweetened cocoa powder
* 1 1/2 cups vegetable oil
* 1 3/4 cups granulated sugar
* 1 1/4 cups buttermilk
* 3 eggs
2 tablespoons plus 2 teaspoons red food coloring
* 1 1/4 teaspoons vinegar (white or apple cider can both work)
* 1 1/4 teaspoons vanilla extract
* 1/8 cup water
For the cream cheese frosting:
* 1 pkg. cream cheese, room temperature
* 1 stick butter, room temperature
* 3 cups powdered sugar, sifted
* 1 tablespoon vanilla extract
For the cupcakes:
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Bake in lined cupcake pan at 350 for 20 min.
cream cheese frosting:
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
* 2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1 1/4 teaspoons unsweetened cocoa powder
* 1 1/2 cups vegetable oil
* 1 3/4 cups granulated sugar
* 1 1/4 cups buttermilk
* 3 eggs
2 tablespoons plus 2 teaspoons red food coloring
* 1 1/4 teaspoons vinegar (white or apple cider can both work)
* 1 1/4 teaspoons vanilla extract
* 1/8 cup water
For the cream cheese frosting:
* 1 pkg. cream cheese, room temperature
* 1 stick butter, room temperature
* 3 cups powdered sugar, sifted
* 1 tablespoon vanilla extract
For the cupcakes:
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Bake in lined cupcake pan at 350 for 20 min.
cream cheese frosting:
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
Sunday, November 9, 2008
Almond Crusted Tilapia
This is definitely something different. I used canned pineapple but I bet it is great with fresh. My kids wouldn't try it but we liked it.
2 eggs
1/8 tsp. cayenne pepper
1 c. flour
1 3/4 c. ground almonds
4 tilapia fillets
1 Tbsp. butter, melted
pineapple salsa:
1 c. cubed pineapple
1/4 c. chopped red pepper
3 Tbsp. sliced green onions
2 Tbsp. sugar
1/2 jalapeno, seeded and chopped
1 Tbsp. lime juice
1/4 tsp. minced fresh gingerroot
2 Tbsp. minced fresh cilantro
whisk eggs and cayenne. Place flour and nuts in separate bowls. Coat tilapia with flour, then dip in egg mixture and then nuts. Place on a baking sheet and brush with butter. Bake at 375 for 20 minutes. combine salsa ingredients. Serve over fish.
2 eggs
1/8 tsp. cayenne pepper
1 c. flour
1 3/4 c. ground almonds
4 tilapia fillets
1 Tbsp. butter, melted
pineapple salsa:
1 c. cubed pineapple
1/4 c. chopped red pepper
3 Tbsp. sliced green onions
2 Tbsp. sugar
1/2 jalapeno, seeded and chopped
1 Tbsp. lime juice
1/4 tsp. minced fresh gingerroot
2 Tbsp. minced fresh cilantro
whisk eggs and cayenne. Place flour and nuts in separate bowls. Coat tilapia with flour, then dip in egg mixture and then nuts. Place on a baking sheet and brush with butter. Bake at 375 for 20 minutes. combine salsa ingredients. Serve over fish.
Chicken Soup with Potato Dumplings
Although you use a biscuit mix for the dumplings, I really liked it. It's perfect for winter.
1/4 c. chopped onion
2 garlic cloves, minced
1 Tbsp. olive oil
6 c. chicken broth
2 celery ribs, chopped
2 carrots, sliced
1/2 tsp. italian seasoning
dumplings:
1 1/2 c. buttermilk biscuit mix
1 c. cold mashed potatoes
1/4 c. milk
1 Tbsp. chopped green onion
1/8 tsp. pepper
Saute onion and garlic in oil for 3-4 minutes. Stir in broth,chicken, celery, carrots, and sage. Bring to a boil. Reduce heat; cover and simmer 20 minutes.
Combine Dumpling ingredients and drop by spoonfuls into soup. Cover and simmer another 20 minutes.
1/4 c. chopped onion
2 garlic cloves, minced
1 Tbsp. olive oil
6 c. chicken broth
2 celery ribs, chopped
2 carrots, sliced
1/2 tsp. italian seasoning
dumplings:
1 1/2 c. buttermilk biscuit mix
1 c. cold mashed potatoes
1/4 c. milk
1 Tbsp. chopped green onion
1/8 tsp. pepper
Saute onion and garlic in oil for 3-4 minutes. Stir in broth,chicken, celery, carrots, and sage. Bring to a boil. Reduce heat; cover and simmer 20 minutes.
Combine Dumpling ingredients and drop by spoonfuls into soup. Cover and simmer another 20 minutes.
Sunday, November 2, 2008
Pumpkin Pancakes
This was our breakfast on Halloween morning. I adapted the buttermilk pancake mix to make these. They were really good.
1 c. white flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 egg
2 Tbsp. white sugar
½ tsp. salt
1½ c. milk
1/3 to 1/2 c. canned pumpkin
1/2 to 1 tsp. pumpkin pie spice
MIX. Bake on hot, lightly greased griddle.
Buttermilk Pancakes
I don't like pancake mixes so I always make them from scratch and it's not any harder to do. I grew up on homemade pancakes, which may be why I can't eat them from a mix. My Daddy made some good pancakes back in the day.
1 c. white flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 egg
2 Tbsp. white sugar
½ tsp. salt
2 Tbsp. oil
1½ c. buttermilk
MIX. Bake on hot, lightly greased griddle.
Thursday, October 30, 2008
Farfalle with Creamy Mushroom Gorgonzola Sauce
This is my kind of pasta. A white sauce, blue cheese and mushrooms. It doesn't get any better than that.
2 Tbsp. butter
3 Tbsp. flour
2 1/2 c. milk
5 oz. gorgonzola
3 Tbsp. olive oil
1 lb. assorted mushrooms, sliced
3/4 c. frozen peas, thawed
1 lb. farfalle pasta
Melt butter over medium heat, then add flour and whisk until smooth. Allow to cook 1-2 minutes. Add milk and whisk until smooth. bring to a simmer and simmer for 2 minutes, stirring constantly. Remove from heat and stir in crumbled gorgonzola. Add salt and pepper to taste.
Heat oil over medium heat and add mushrooms. Saute 12 min. stir in peas. Season with salt and pepper.
Cook pasta. Combine with gorgonzola sauce and mushrooms.
Brown Sugar Chicken
I got this off the What's Cookin? site linked on my other blog. My former neighbor Wendy Brinkerhoff contributes recipes. You should totally check it out. They have so much good stuff on there and it is updated all the time. i can't even keep up with it. Anyway, I thought this one looked good and decided to try it. I was right. It was good. Samantha loved it. I hope they don't mind me posting it here. We cut it up and served it over rice and it was just like a teriyaki bowl. Unfortunately, my picture is unappetizing, so I left it off.
6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper
Place Chicken in a crockpot. Combine all remaining ingredients in a bowl, mix together then pour over chicken in crockpot. Cook on low for 6-8 hours, or on high for 4-6 hours. Serve over rice with sauce.
6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper
Place Chicken in a crockpot. Combine all remaining ingredients in a bowl, mix together then pour over chicken in crockpot. Cook on low for 6-8 hours, or on high for 4-6 hours. Serve over rice with sauce.
Wednesday, October 29, 2008
Red Velvet Cupcakes
I didn't have enough food coloring so they turned out kind of pink. The frosting was the best part. I have another red velvet recipe I'm going to try once we get all these eaten. I got this one off Joy the Baker.
2 c. flour
3 tsp. baking powder
1/4 tsp. salt
10 Tbsp. butter, softened
1 c. sugar
2 large eggs
1 tsp. vanilla
scant 1 c. milk
1 Tbsp. red food coloring
Sift together flour, baking powder and salt into a bowl. In a mixing bowl, beat together butter and sugar. Beat in eggs, 1 at a time, beating in between each addition for 1 minute. Beat in vanilla. Reduce speed to low and add flour mixture alternately with milk and red dye in 3 batches, beginning and ending with flour. Beat just until incorporated. Bake at 350 for 15-18 minutes.
Brown Sugar Cream Cheese Frosting:
3/4 c. butter, softened
4 oz. cream cheese
1/8 c. brown sugar, packed
1 tsp. vanilla
pinch of salt
2-3 c. powdered sugar
1-2 Tbsp. milk
Beat cream cheese, then add butter and beat until incorporated. Add brown sugar, salt, and vanilla. Add powdered sugar and milk to desired consistency.
Thursday, October 23, 2008
Raddiatore With Goat Cheese
I adapted this from Everyday Pasta. You would be surprised how much Amy likes it. Even Scott ate the noodles with just goat cheese and asked for more. I didn't tell him what kind of cheese it was. You can make it with or without chicken. I had leftover KFC and added it for some protein. Sorry it is such a bad picture. I will have to replace it next time I make it. I was in a hurry. (it was driving me so crazy I took it off)
1 lb. raddiatore pasta
1 pkg. spring mix lettuce
6 oz. creamy goat cheese
1/2 c. parmesan
3/4 tsp. salt
3/4 tsp. pepper
Cook pasta and drain, reserving 1 c. pasta water. Place the lettuce in a bowl and top with warm pasta and 1/2 c. pasta water. Toss to combine. Add cheeses, salt and pepper. Toss with remaining pasta water if needed.
1 lb. raddiatore pasta
1 pkg. spring mix lettuce
6 oz. creamy goat cheese
1/2 c. parmesan
3/4 tsp. salt
3/4 tsp. pepper
Cook pasta and drain, reserving 1 c. pasta water. Place the lettuce in a bowl and top with warm pasta and 1/2 c. pasta water. Toss to combine. Add cheeses, salt and pepper. Toss with remaining pasta water if needed.
Caramel Popcorn
Scott and I made this yesterday. Samantha was so excited. When she walked through the door, she immediately knew what it was, even though it's been quite a while since I've made it.
6 qts. Popped popcorn
2 c. packed brown sugar
1 c. butter
½ c. corn syrup
1 tsp. salt
1 Tbsp. vanilla
½ tsp. baking soda
Combine brown sugar, butter, corn syrup and salt. bring to a boil over medium heat stirring constantly. Boil 5 minutes, stirring occasionally. Remove from heat. Stir in vanilla and baking soda. Mix well. Pour over popcorn and stir until well coated. Pour into 2 greased 13x9x2” pans. Bake uncovered @ 250° for 45 minutes, stirring every 15 minutes. Cool completely.
Tuesday, October 21, 2008
Rigatoni with Sausage, Peppers and Onions
I made this for my mother and Tyler and they really liked it. Marshall did too. I got it from Giada De Laurentiis and made a few changes for us. It is a great pasta dish, especially if you are sick of canned spaghetti sauce. This has so much more flavor.
1 lb. mild Italian sausage, casings removed
1 red pepper, sliced
1 yellow onions, sliced
1 tsp. salt
1 tsp. pepper
4 garlic cloves, chopped
1/2 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. tomato paste
1 c. beef broth
1 (14.5 oz) can diced tomatoes, with juice
1/4 tsp. pepper flakes
1 lb. rigatoni
Heat a drizzle of olive oil over medium heat and add sausages. Cook until brown and remove from pan. Add pepper. onion, salt and pepper and saute until golden, about 5 minutes. Add garlic, oregano and basil and cook 2 minutes. Add tomato paste. When it is all mixed in, add beef broth, tomatoes with juice and red pepper flakes. Stir and scrape bottom of pan with wooden spoon. Bring to a simmer. Return sausage to pan. Simmer uncovered about 20 minutes. Cook pasta. Add to sauce and toss to combine. Serve with parmesan cheese.
Friday, October 17, 2008
Marinara Sauce
I had leftover spaghetti for lunch, since I am not a sandwich person and it actually tasted better the next day. We added ground turkey to make it meaty.
1/4 c. olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 (28 oz) cans crushed tomatoes
2 dried bay leaves
1 Tbsp. Italian seasoning
Heat oil over Medium high heat and saute onion and garlic until tender. Add celery, carrots, salt and pepper and saute until soft. Add tomatoes and bay leaves and simmer uncovered 1 hour. Season with Italian seasoning.
Tuesday, October 14, 2008
American Girl Potato Salad
This is from the Samantha: An American Girl cookbook. It is actually pretty good. I tried it because I needed something to go with the chili dogs we had the other day and it doesn't require a lot. Nothing beats grandma's but it was still good.
6 medium potatoes
2 hard boiled eggs
½ tsp. salt
¼ tsp. pepper
1 tsp. dry mustard
1 c. mayonnaise
Paprika
Wash potatoes and put in saucepan. Add water to cover. Place on high heat until boiling and then turn to medium low. Cook potatoes covered for 20 minutes. Let potatoes cool and slice into small cubes. Chop eggs into tiny pieces and add to potatoes. Mix in salt, pepper, mustard and mayonnaise. Sprinkle with paprika and chill 2 hours.
Sunday, October 12, 2008
East Hampton Clam Chowder
I love to make soup in the winter and clam chowder is one of my favorites. This one is from Barefoot Contessa, with a few changes. I hate soup from a can, so I always do homemade. Scott gets peanut butter and jelly and Amy gets ham and cheese sandwiches, because neither of them like it, but since when did I start making stuff my kids like?
* 6 tablespoons unsalted butter, divided
* 1 cups chopped yellow onions
* 1 cups medium-diced celery
* 1 cups medium-diced carrots
* 2 cups peeled medium-diced boiling potatoes
* 3/4 teaspoons minced fresh thyme leaves
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 bottle clam juice
* 1/4 cup all-purpose flour
* 1 cups milk
* 3 cans clams
Melt 2 tablespoons of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently. Taste for salt and pepper. Serve hot.
Corn Bread Chicken
I know, this has a semi-homemade feel to it. I hang my head in shame. But, Samantha really liked it. I have to brown it in the frying pan and then finish it in the oven because otherwise I burn things. Seriously though, it was really fast and easy to make and was good. You should definitely try it.
1 pkg. corn bread/muffin mix
1 envelope ranch salad dressing mix
milk
chicken breast
vegetable oil
Combine corn bread mix and ranch mix in a plastic bag. Dip chicken in milk and then shake in bag to coat. Fry in oil over medium high heat until brown and then finish in oven if needed.
Monday, October 6, 2008
Lemon Bar Trifle
I didn't know until I was half way through making this that Marshall doesn't really care for lemon bars. I like them, which is the reason I made it in the first place. It was very strong, but the cream cheese layer is yummy. It's not something you can eat a lot of, but it was good.
2 c. flour
1 c. chopped pecans
1 c. butter, melted
lemon layer:
1 1/2 c. sugar
1/4 c. cornstarch
1/4 c. flour
1 3/4 c. water
3 egg yolks, beaten
2/3 c. lemon juice
2 Tbsp. butter
4 tsp. grated lemon zest
cream cheese layer:
1 pkg. cream cheese
3 c. powdered sugar
1 carton (8 oz) whipped cream
Combine flour and pecans; stir in butter. Press into a 13x9x2 inch baking pan. Bake at 350 for 20 minutes. Cool. Combine sugar, cornstarch and flour. Stir in water until smooth. cook and stir over medium high heat until thick. Stir 2 minutes longer. Remove from heat. Stir a small amount into eggs and then pour egg mixture in, stirring constantly. Add lemon juice, butter and lemon zest. Refrigerate to chill.
Mix cream cheese, powdered sugar and whipped cream. In a trifle bowl, layer crumbled pecan mixture, then lemon and top with cream cheese mixture. Repeat layers twice.
Spaetzle
I found a spaetzle press a few weeks ago and I was so excited. I had to buy it. It is plastic and not as nice as my mom's, but I'm so happy to get to make spaetzle for the first time. You should see how my great aunt, Tante Magda makes it. She uses a board and a knife. She holds it over the water and scrapes the noodles off and they are perfect. It is one of Marshall's favorite foods. Even the kids were excited about having it. We had some bratwurst to go alongside it. Yum, Yum!
2 c. flour
4 eggs
1/3 c. milk
2 tsp. salt
butter
sliced onions
Stir flour, eggs, milk and salt. The batter will be sticky. Put dough into spaetzle press and press until small noodles form. Cook until they float. You can also use a colander and press the dough through with a wooden spoon. I've never tried that so I don't know if it works. Coat it with cooking spray first. Melt butter in a pan and saute the onions. Serve over spaetzle. Marshall and the kids love it with gravy, but that happens to be the one thing I cannot make. Too bad.
Blue Cheese Bacon Dressing
I love blue cheese!
1 c. mayo
1/2 c. sour cream
6-7 Tbsp. milk
1 Tbsp. white wine vinegar
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. white pepper
1 c. crumbled blue cheese
1/4 c. crumbled cooked bacon
1/4 c. minced chives
Mix mayo, sour cream, milk, vinegar, sugar, salt, garlic powder and pepper. stir in blue cheese, bacon and chives.
Carrot Cake Pancakes
Here they are. I have to say, that I'm not quite sure what to think of them though. At first they start out really good but they are so dense that after a few bites, you start to become disenchanted. I did cook the carrots first so they wouldn't be so crunchy.
adapted from the food network
* 1 1/4 cups all-purpose flour
* 2 tablespoons finely chopped pecans
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon ground ginger
* Dash nutmeg
* 1 egg, lightly beaten
* 1/3 cup packed brown or granulated sugar
* 1 cup milk
* 2 cups finely grated carrots
* 1 teaspoon vanilla extract
Cream Cheese Spread
* 4 ounces cream cheese
* 1/4 cup powdered sugar
* 2 tablespoons milk
* 1/2 teaspoon vanilla extract
* 1 dash ground cinnamon
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
Saturday, October 4, 2008
Sauteed Spinach and Onion
I never watch Everyday Italian on the Food Network because I can't stand Giada's mouth. It drives me crazy. But her food seems to be pretty good. I checked out her cookbook from the library (reason #682 to hate Idaho Falls; their library needs more books). I tried this side dish and liked it, with only a few modifications. If you like spinach, and I do, then you should give it a try.
3 Tbsp. olive oil
1 red onion, sliced
2 cloves garlic, minced
1/4 c. chicken broth
1 Tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. black pepper
2 (10 oz) bags, baby spinach
Heat oil and add onion and garlic. Cook about 8 minutes. Add broth, soy sauce, salt and pepper. Add 1/3 spinach and cook until it wilts. Keep adding spinach and sauteing until just before it wilts.
Sloppy Joes
Marshall thinks I'm weird for taking pictures of food. Oh well, if he only knew.....As for the sloppy joes, as with BBQ sauce, I don't like the stuff from the can. Maybe it's my total dislike of Semi-Homemade Sandra Lee that has turned me off such foods. I thought these were much better. Usually on the odd day that I make sloppy joes, I end up eating something else. Scott does too. Tonight he had 2 peanut butter and jelly sandwiches instead.
2 lbs. ground beef
1 large onion, chopped
1 1/4 c. ketchup
1/2 c. water
1 Tbsp. brown sugar
1 Tbsp. white vinegar
1/2 tsp. salt
1/2 tsp. ground mustard
1/2 tsp. chili powder
1/4 tsp. ground allspice
Cook beef and onion in a small amount of olive oil until meat is done. Add ketchup, water, brown sugar, vinegar, salt, mustard, chili powder and all spice. Bring to a boil, then simmer for 15 minutes.
Wednesday, October 1, 2008
Mushroom Asparagus Quiche
I thought I'd try this because I love asparagus and mushrooms. I don't care for the crescent roll crust so next time I will use a regular pie crust.
1 tube crescent rolls
2 tsp. dijon mustard
1 1/2 lb. asparagus, trimmed and cut
1 medium onion, chopped
1/2 c. sliced fresh mushrooms
1/4 c. butter, cubed
2 eggs beaten
2 c. shredded mozzarella
1/4 c. fresh parsley, minced
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. each dried basil, oregano and rubbed sage
Separate crescent dough into 8 triangles; place in an ungreased pie plate. press into bottom and up the sides. spread with mustard. Saute asparagus, onion and mushrooms in butter. combine remaining ingredients and stir in asparagus mixture. Pour into crust. Bake at 375 degrees for 30 minutes.
Posole
I decided to try this Mexican soup after Samantha's teammate's mom talked about how much she likes it. I even took some of it to her, since she's pregnant and doesn't want to cook. She said it tasted pretty close to the real thing. Marshall really liked the pork but the hominy was a little weird. Next time I'll only put in half as much.
1 1/2 lbs. pork stew meat, cut in cubes
1 large onion, chopped
2 garlic cloves, minced
2 Tbsp. olive oil
3 c. beef broth
2 cans (15 1/2 oz each) hominy, rinsed and drained
2 cans (4 oz. each) chopped green chilies
1 jalapeno, chopped
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1/2 c. minced fresh cilantro
cook pork, onion and garlic in oil over medium heat until pork is no longer pink. drain. stir in broth, hominy, chilies, jalapeno, salt, cumin, oregano, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer 60 minutes. stir in cilantro.
Cheddar Bruschetta
This got a thumbs up from Amy who would live off garlic bread if she could. She did pick off the tomatoes though.
24 slices french bread
2 medium tomatoes, seeded and chopped
2/3 c. shredded cheddar cheese
1/3 c. mayo
1/4 c. grated parmesan
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. pepper
toast bread slices in a 350 degree oven for 5 minutes on each side. Combine remaining ingredients and spread over toasted bread. bake 8-10 minutes longer.
Tuesday, September 30, 2008
Spaghetti Carbonara
This is one of Samantha and Amy's favorites. It's from Rachael Ray. I would much rather eat spaghetti like this than with tomato sauce, plus it's quick. I usually use bacon instead of pancetta because I like the flavor better.
1 lb. spaghetti
A drizzle plus 2 tbsp. olive oil
1/3 lb. pancetta, chopped or bacon
4-5 garlic cloves, minced
¼ tsp. crushed red pepper flakes
½ c. chicken stock
2 large egg yolks
¼ c. boiling pasta water
¼ c. grated parmesan
A handful fresh parsley, finely chopped
Coarse salt
Several grinds black pepper
Cook spaghetti until al dente. Heat a large skillet over moderate heat. Sauté pancetta in a drizzle of oil until it browns, 3-5 minutes. Add 2 Tbsp. olive oil, garlic and crushed red pepper flakes and sauté 2 minutes. Add stock to the pan and reduce liquid by half. Beat together egg yolks and while whisking stir in the pasta water. Drain pasta and add to pan and remove from heat. Add egg mixture, cheese, parsley, salt, pepper and toss 2 minutes until sauce is absorbed and thickly coating pasta. Serve with extra cheese.
Thursday, September 25, 2008
Creamy Chicken Enchiladas
When Samantha saw these she thought they were like the ones I always make, but these are slightly different, the difference being the filling is cream cheese and some spices. They were really tasty. I halved the recipe because we aren't real big eaters here, and Scott had to have a PB&J sandwich because he refused to eat them, as usual.
1 pkg. cream cheese, softened
2 Tbsp. water
2 tsp. onion powder
2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
5 c. diced, cooked chicken
20- 6" flour tortillas
2 cans (10 3/4 oz. each) cream of chicken soup
2 c. sour cream
1 c. milk
2 cans (4 oz) chopped green chilies
2 c. shredded cheddar cheese
beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. stir in chicken. Place 1/4 c. down the center of each tortilla. Roll up and place seam side down in 2 greased pans. Combine soup, sour cream, milk and chilies. Pour over enchiladas and bake at 350 for 30 minutes, uncovered. Sprinkle with cheese and bake 5 minutes more.
Wednesday, September 24, 2008
Fast Beef with Broccoli
I've already figured out that the problem with my pictures, besides my lack of artistic talent, is that I'm in a big hurry to actually feed this to my kids so there is no time to set up for presentation. Still, it gives me something to do. We love to eat Beef with Broccoli and this was a fast and easy way to make it.
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. black pepper
3/4 lb. sirloin beef tips, sliced about 1/8 inch thick
3 Tbsp. veg. oil
fresh broccoli
3 garlic cloves, minced
3 Tbsp. soy sauce
1/3 c. water
Toss beef with cornstarch, salt and pepper. Heat 2 Tbsp. oil in a wok over moderately high heat and stir fry until just cooked through. Remove and add more oil. Stir fry garlic and broccoli until tender. Add soy sauce and water and bring to a boil. Return meat and cook until sauce is thickened.
Fried Rice
My kids love this.
1/3 c. chopped onion
1/4 c. butter
2 c. cooked rice
3 Tbsp. teriyaki sauce
2 Tbsp. minced fresh parsley
1 tsp. garlic powder
1/8 tsp. pepper
1 egg, lightly beaten
Sauté onion in butter until tender. Stir in rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium- low heat for 5 minutes, stirring occasionally. Add the egg. Cook and stir until egg is completely set, about 3 minutes.
Sunday, September 21, 2008
Barbecued Picnic Chicken
I don't like store bought BBQ sauce so I thought I'd give this a try. The kids really liked it. I used drumsticks, which Marshall doesn't care for because he only likes all white meat, and cooked them in the oven, but the grill would probably taste the best.
2 garlic cloves, minced
2 tsp. butter
1 c. ketchup
1/4 c. packed brown sugar
1/4 c. chili sauce
2 Tbsp. worcestershire sauce
1 Tbsp. celery seed
1 Tbsp. mustard
1/2 tsp. salt
2 dashes hot sauce
chicken
Saute garlic in butter until tender. Add next 8 ingredients. Bring to a boil, stirring constantly. Remove from heat. Baste chicken with sauce while cooking.
2 garlic cloves, minced
2 tsp. butter
1 c. ketchup
1/4 c. packed brown sugar
1/4 c. chili sauce
2 Tbsp. worcestershire sauce
1 Tbsp. celery seed
1 Tbsp. mustard
1/2 tsp. salt
2 dashes hot sauce
chicken
Saute garlic in butter until tender. Add next 8 ingredients. Bring to a boil, stirring constantly. Remove from heat. Baste chicken with sauce while cooking.
Poppy Seed Dressing
1 c. olive oil
1/3 c. cider vinegar
1/2 c. sugar
1 Tbsp. poppy seeds
1 tsp. salt
1 tsp. ground mustard
Combine ingredients. Shake until sugar is completely dissolved. Shake again before serving.
1/3 c. cider vinegar
1/2 c. sugar
1 Tbsp. poppy seeds
1 tsp. salt
1 tsp. ground mustard
Combine ingredients. Shake until sugar is completely dissolved. Shake again before serving.
Fruit Salad Cheesecake
This doesn't really taste like cheesecake, but it is really good.
1-20 oz. can crushed pineapple, drained
1 c. sugar
1/2 c. cold water
2 envelopes unflavored gelatin
1 pkg. cream cheese, cubed
1 1/2 c. crushed crisp macaroons
2 Tbsp. butter melted
2 c. green grapes, halved
1 can (11 oz.) mandarin oranges, drained
1 jar (10 oz.) maraschino cherries, drained and chopped
1/2 c. finely chopped pecans
2 c. whipped topping
Cook pineapple and sugar over medium heat for 5 minutes. place cold water in a bowl and sprinkle with gelatin. Let stand for 1 minute. Stir into the pineapple. Reduce heat to low and add cream cheese. Cook and stir until melted. Allow to cool completely.
Combine macaroon crumbs and butter. Press onto the bottom of a greased 9" springform pan. Set aside. Stir grapes, oranges, cherries and nuts into cream cheese mixture. Fold in whipped topping. Pour into pan. Cover and refrigerate overnight.
1-20 oz. can crushed pineapple, drained
1 c. sugar
1/2 c. cold water
2 envelopes unflavored gelatin
1 pkg. cream cheese, cubed
1 1/2 c. crushed crisp macaroons
2 Tbsp. butter melted
2 c. green grapes, halved
1 can (11 oz.) mandarin oranges, drained
1 jar (10 oz.) maraschino cherries, drained and chopped
1/2 c. finely chopped pecans
2 c. whipped topping
Cook pineapple and sugar over medium heat for 5 minutes. place cold water in a bowl and sprinkle with gelatin. Let stand for 1 minute. Stir into the pineapple. Reduce heat to low and add cream cheese. Cook and stir until melted. Allow to cool completely.
Combine macaroon crumbs and butter. Press onto the bottom of a greased 9" springform pan. Set aside. Stir grapes, oranges, cherries and nuts into cream cheese mixture. Fold in whipped topping. Pour into pan. Cover and refrigerate overnight.
Wednesday, September 10, 2008
Southwest Roll-Ups
I love these with homemade guacamole.
2 Tbsp. salsa
1-2 jalapenos, seeded
1 clove garlic
2 Tbsp. chopped onion
1 can refried beans
½ tsp. ground cumin
1 Tbsp. cilantro
1 c. cubed chicken, cooked
1 c. shredded cheddar cheese
10-12 flour tortillas
Sour cream
Place first 8 ingredients in a food processor and blend until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13x9x2” dish. Cover and bake @ 350° for 20 minutes. Sprinkle with cheese and serve with sour cream.
2 Tbsp. salsa
1-2 jalapenos, seeded
1 clove garlic
2 Tbsp. chopped onion
1 can refried beans
½ tsp. ground cumin
1 Tbsp. cilantro
1 c. cubed chicken, cooked
1 c. shredded cheddar cheese
10-12 flour tortillas
Sour cream
Place first 8 ingredients in a food processor and blend until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13x9x2” dish. Cover and bake @ 350° for 20 minutes. Sprinkle with cheese and serve with sour cream.
Tuesday, September 9, 2008
Creamy Ham 'n' Macaroni
2 c. uncooked elbow macaroni
1/4 c. butter, cubed
1/4 c. flour
2 c. milk
4 teaspoons chicken bouillon granules
1/4 tsp. pepper
2 c. shredded cheddar cheese
1 1/2 c. fully cooked ham
1/4 c. grated parmesan cheese
Cook macaroni. Drain and set aside. Melt better over low heat; whisk in flour until smooth. Whisk in milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in 1 c. cheese, ham, parmesn and macaroni. Pour into a greased baking pan. Sprinkle with remaining cheese. bake, uncovered for 20-25 minutes at 350 degrees.
1/4 c. butter, cubed
1/4 c. flour
2 c. milk
4 teaspoons chicken bouillon granules
1/4 tsp. pepper
2 c. shredded cheddar cheese
1 1/2 c. fully cooked ham
1/4 c. grated parmesan cheese
Cook macaroni. Drain and set aside. Melt better over low heat; whisk in flour until smooth. Whisk in milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in 1 c. cheese, ham, parmesn and macaroni. Pour into a greased baking pan. Sprinkle with remaining cheese. bake, uncovered for 20-25 minutes at 350 degrees.
Honey Nut Chicken
This one's from Rachael Ray. Marshall especially liked it.
2/3 c. honey roasted peanuts
½ c. plain bread crumbs
1 Tbsp. grill seasoning
2 eggs
A splash milk
½ tsp. hot sauce
½ c. flour
2-3 Tbsp. vegetable oil
4 chicken breasts
Preheat oven to 350°. Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate. Beat eggs and milk. Pour flour into a plate. Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading. Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer. Brown chicken 2 minutes on each side. Transfer to a baking sheet and cook in oven until juices run clear, about 10-12 minutes.
2/3 c. honey roasted peanuts
½ c. plain bread crumbs
1 Tbsp. grill seasoning
2 eggs
A splash milk
½ tsp. hot sauce
½ c. flour
2-3 Tbsp. vegetable oil
4 chicken breasts
Preheat oven to 350°. Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate. Beat eggs and milk. Pour flour into a plate. Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading. Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer. Brown chicken 2 minutes on each side. Transfer to a baking sheet and cook in oven until juices run clear, about 10-12 minutes.
Wednesday, September 3, 2008
Shrimp Salad
This is from Barefoot Contessa and is so good.
3 Tbsp. plus 1 tsp. salt
1 lemon
2 lbs. large shrimp
1 c. mayo
1/2 tsp. dijon mustard
1 tbsp. white wine vinegar
black pepper
3 Tbsp. minced dill
1/2 c. chopped red onion
3 celery stalks, chopped
Salt a large pot of water and add lemon, cut into quarters. Bring to a boil and add shrimp. cook 3 minutes and remove to a bowl of cold water. Peel Shrimp. Mix together mayo, mustard, vinegar, 1 tsp. salt, pepper and dill. mix with shrimp. Add onion and celery and refrigerate for a few hours.
3 Tbsp. plus 1 tsp. salt
1 lemon
2 lbs. large shrimp
1 c. mayo
1/2 tsp. dijon mustard
1 tbsp. white wine vinegar
black pepper
3 Tbsp. minced dill
1/2 c. chopped red onion
3 celery stalks, chopped
Salt a large pot of water and add lemon, cut into quarters. Bring to a boil and add shrimp. cook 3 minutes and remove to a bowl of cold water. Peel Shrimp. Mix together mayo, mustard, vinegar, 1 tsp. salt, pepper and dill. mix with shrimp. Add onion and celery and refrigerate for a few hours.
Trifle
This is really good with Devils' food cake, but I prefer yellow cake.
1 yellow cake mix, prepared according to package directions
1/2 c. chocolate milk mixed with chocolate syrup
2 small packages instant chocolate pudding, prepared
1 container cool whip
1 pkg. toffee bits
Cut cake into bite size pieces. Arrange half in a glass bowl and drizzle with 1/4 c. chocolate milk. Spread half the pudding on top, followed by half the cool whip and half the toffee bits. Repeat layers.
1 yellow cake mix, prepared according to package directions
1/2 c. chocolate milk mixed with chocolate syrup
2 small packages instant chocolate pudding, prepared
1 container cool whip
1 pkg. toffee bits
Cut cake into bite size pieces. Arrange half in a glass bowl and drizzle with 1/4 c. chocolate milk. Spread half the pudding on top, followed by half the cool whip and half the toffee bits. Repeat layers.
Monday, August 11, 2008
Bread Pudding
2 c. sugar
5 eggs, beaten
2 c. cream
2 tsp. vanilla
3 c. cubed bread (French or Italian)
1 c. brown sugar
1/4 c. butter, softened
1 c. chopped pecans
Sauce:
1 c. sugar
1/2 c. butter, melted
1 egg, beaten
2 tsp. vanilla
Preheat oven to 350 degrees. Mix together sugar, eggs and cream. Add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix brown sugar, butter and pecans. Pour bread into a greased 9 x 13 pan and sprinkle brown sugar mix over the top. Bake 40 minutes.
for the sauce:
mix together ingredients over medium heat and stir until sugar is melted. Serve over bread pudding.
5 eggs, beaten
2 c. cream
2 tsp. vanilla
3 c. cubed bread (French or Italian)
1 c. brown sugar
1/4 c. butter, softened
1 c. chopped pecans
Sauce:
1 c. sugar
1/2 c. butter, melted
1 egg, beaten
2 tsp. vanilla
Preheat oven to 350 degrees. Mix together sugar, eggs and cream. Add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix brown sugar, butter and pecans. Pour bread into a greased 9 x 13 pan and sprinkle brown sugar mix over the top. Bake 40 minutes.
for the sauce:
mix together ingredients over medium heat and stir until sugar is melted. Serve over bread pudding.
Wednesday, August 6, 2008
Chocolate Chip Cookies
2¼ c. flour
1 tsp. baking soda
1 tsp. salt
½ c. butter softened
½ c. margarine softened
¾ c. sugar
¾ c. brown sugar
1 tsp. vanilla
2 eggs
2 c. chocolate chips
1 c. chopped nuts
Combine flour, baking soda and salt in a small bowl. Beat butter, margarine, sugar, brown sugar and vanilla in a large mixer. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded Tablespoons onto ungreased cookie sheet. Bake @ 375° 9-11 minutes.
Pan cookie variation:
Prepare dough as above. Spread into greased 15x10” jelly roll pan. Bake @ 375° 20-25 minutes.
1 tsp. baking soda
1 tsp. salt
½ c. butter softened
½ c. margarine softened
¾ c. sugar
¾ c. brown sugar
1 tsp. vanilla
2 eggs
2 c. chocolate chips
1 c. chopped nuts
Combine flour, baking soda and salt in a small bowl. Beat butter, margarine, sugar, brown sugar and vanilla in a large mixer. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded Tablespoons onto ungreased cookie sheet. Bake @ 375° 9-11 minutes.
Pan cookie variation:
Prepare dough as above. Spread into greased 15x10” jelly roll pan. Bake @ 375° 20-25 minutes.
Tuesday, August 5, 2008
Creamy Pea Salad
Samantha requested this last night for dinner. I haven't made it in a while, but I really do like it. We never eat peas so it's something a little different.
2 pkg. (16 oz. each) frozen peas, thawed
½ c. diced cheddar cheese
½ c. diced mozzarella cheese
1 medium onion, chopped
1 c. mayo
Salt and pepper to taste
4 bacon strips, cooked and crumbled
Combine peas, cheeses, onion, mayo, salt and pepper. Mix well. Sprinkle with bacon.
2 pkg. (16 oz. each) frozen peas, thawed
½ c. diced cheddar cheese
½ c. diced mozzarella cheese
1 medium onion, chopped
1 c. mayo
Salt and pepper to taste
4 bacon strips, cooked and crumbled
Combine peas, cheeses, onion, mayo, salt and pepper. Mix well. Sprinkle with bacon.
Wednesday, July 30, 2008
Cafe Rio Pork Burrito
Pork:
cover 3 lbs. pork loin halfway with water in a crock pot and cook on low for 6 hours. Shred then mix together 1 c. brown sugar, 1 bottle La Victoria red taco sauce, 1 Tbsp. cumin, 1 can coke. Cook on low for 3 hours. To make burritos put in tortilla with black beans and cilantro lime rice. Smother burrito with la victoria green taco sauce and monterey cheese. Heat in oven for 5 minutes.
Cilantro Lime Rice:
Saute 1/2 chopped onion, 2 cloves minced garlic in 1 Tbsp. butter. Add 3 c. instant rice and 3 c. chicken broth. Add 1 can green chilies, salt, 1 tsp. lime zest, 2 Tbsp. lime juice, and 2 tsp. sugar. When rice is done add 1/2 c. chopped cilantro.
tomatillo dressing:
1 pkg. ranch buttermilk dressing
1 c. mayo
1/2 bunch cilantro
1 large clove garlic
3 small tomatillos, husked
1/3 c. buttermilk
juice of 1 lime
1/4 tsp. red pepper flakes or 1 small jalapeno
blend in food processor until smooth. Allow to thicken for an hour
cover 3 lbs. pork loin halfway with water in a crock pot and cook on low for 6 hours. Shred then mix together 1 c. brown sugar, 1 bottle La Victoria red taco sauce, 1 Tbsp. cumin, 1 can coke. Cook on low for 3 hours. To make burritos put in tortilla with black beans and cilantro lime rice. Smother burrito with la victoria green taco sauce and monterey cheese. Heat in oven for 5 minutes.
Cilantro Lime Rice:
Saute 1/2 chopped onion, 2 cloves minced garlic in 1 Tbsp. butter. Add 3 c. instant rice and 3 c. chicken broth. Add 1 can green chilies, salt, 1 tsp. lime zest, 2 Tbsp. lime juice, and 2 tsp. sugar. When rice is done add 1/2 c. chopped cilantro.
tomatillo dressing:
1 pkg. ranch buttermilk dressing
1 c. mayo
1/2 bunch cilantro
1 large clove garlic
3 small tomatillos, husked
1/3 c. buttermilk
juice of 1 lime
1/4 tsp. red pepper flakes or 1 small jalapeno
blend in food processor until smooth. Allow to thicken for an hour
Monday, July 21, 2008
Seasoned Potato Wedges
These are really simple to make but give you something different to do with potatoes.
4 medium russet potatoes
2 to 3 Tbsp. mayo
1 to 2 tsp. seasoned salt
Cut the potatoes in half lengthwise into 3 wedges. Place in a single layer on a greased baking sheet. Spread mayo over cut sides of potatoes; sprinkle with seasoned salt. Bake @ 350° for 50-60 minutes or until tender.
4 medium russet potatoes
2 to 3 Tbsp. mayo
1 to 2 tsp. seasoned salt
Cut the potatoes in half lengthwise into 3 wedges. Place in a single layer on a greased baking sheet. Spread mayo over cut sides of potatoes; sprinkle with seasoned salt. Bake @ 350° for 50-60 minutes or until tender.
Monday, July 7, 2008
Peanut Butter Cup Pie
An Easy One for summer
1½ c. milk
1 pkg. (3.9 oz.) instant chocolate pudding
1 c. plus 2 Tbsp. chopped peanut butter cups
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust
Whisk milk and pudding. Let stand 2 minutes. Fold in peanut butter cups. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Remove 15-20 minutes before serving.
1½ c. milk
1 pkg. (3.9 oz.) instant chocolate pudding
1 c. plus 2 Tbsp. chopped peanut butter cups
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust
Whisk milk and pudding. Let stand 2 minutes. Fold in peanut butter cups. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Remove 15-20 minutes before serving.
Friday, June 13, 2008
Croque Madame
This is a French grilled ham and cheese that I had at a cafe on the Champs Elysees in Paris. Marshall and Amy had the best omelets there as well, but those I find hard to re-create. If you don't have the eggs then it is a Croque Monsieur. Once again Barefoot Contessa.
2 Tbsp. butter
3 Tbsp. flour
2 c. hot milk
1 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
12 oz. gruyere
1/2 c. parmesan
16 slices white bread, without crust
dijon mustard
ham
8 eggs
Preheat oven to 400 degrees. Melt butter over low heat and add all the flour; stir for 2 minutes. Pour in the hot milk slowly and whisk until thickened. Remove from heat and add salt, pepper, nutmeg, 1/2 c. grated gruyere and parmesan. Set aside.
Toast the bread in the oven on both sides. Lightly spread Dijon on half the slices of bread. Add ham and half the gruyere. Top with another piece of bread. Pour cheese sauce over the top and sprinkle with remaining Gruyere. Bake fro 5 minutes and then turn on the broiler and broil for 3-5 minutes. Fry the eggs in butter and serve over the top of the sandwiches
2 Tbsp. butter
3 Tbsp. flour
2 c. hot milk
1 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
12 oz. gruyere
1/2 c. parmesan
16 slices white bread, without crust
dijon mustard
ham
8 eggs
Preheat oven to 400 degrees. Melt butter over low heat and add all the flour; stir for 2 minutes. Pour in the hot milk slowly and whisk until thickened. Remove from heat and add salt, pepper, nutmeg, 1/2 c. grated gruyere and parmesan. Set aside.
Toast the bread in the oven on both sides. Lightly spread Dijon on half the slices of bread. Add ham and half the gruyere. Top with another piece of bread. Pour cheese sauce over the top and sprinkle with remaining Gruyere. Bake fro 5 minutes and then turn on the broiler and broil for 3-5 minutes. Fry the eggs in butter and serve over the top of the sandwiches
Wednesday, June 11, 2008
Wendy's Potato Salad
I got this one from my good friend Wendy Clark. When I get tired of grandma's potato salad and need something different I use this one. Why all the potato salads? I live in Idaho after all.
6-12 hard boiled eggs (personal preference)
1 dozen medium sized red potatoes, cooked and chopped
1 bunch green onions, diced
1 ½ Tbsp. celery seed
1 Tbsp. salt
1 c. miracle whip
1 c. mayo
Mix together potatoes, eggs and onions. Combine remaining ingredients and then mix with potatoes. If you like more dressing just mix equal parts miracle whip and mayo until you have enough.
6-12 hard boiled eggs (personal preference)
1 dozen medium sized red potatoes, cooked and chopped
1 bunch green onions, diced
1 ½ Tbsp. celery seed
1 Tbsp. salt
1 c. miracle whip
1 c. mayo
Mix together potatoes, eggs and onions. Combine remaining ingredients and then mix with potatoes. If you like more dressing just mix equal parts miracle whip and mayo until you have enough.
Grandma's Potato Salad
Since I am doing potato salad, this is my grandma's recipe. It is by far the best one ever. No one can cook like grandma.
Cook potatoes in skins. Peel and cut up. Add 2 cut up boiled eggs. Add chopped pickles, onions, pimiento, salt and pepper. Mix and stir in mayo to desired consistency
Cook potatoes in skins. Peel and cut up. Add 2 cut up boiled eggs. Add chopped pickles, onions, pimiento, salt and pepper. Mix and stir in mayo to desired consistency
French Potato Salad
I mad this last night and it is really good. It is a lot like German Potato salad. It is from Barefoot Contessa, with a couple of changes, so you know it will be good.
1 lb. white potatoes
1 lb. red potatoes
4 Tbsp.Chicken broth
3 Tbsp. white wine vinegar
1/2 tsp. dijon mustard
2 tsp. salt
3/4 tsp. pepper
8 Tbsp. olive oil
1/4 c. minced green onions
2 Tbsp.fresh dill
2 Tbsp.fresh flat-leaf parsley
2 Tbsp.fresh basil
bring a large pot of water to boil and add salt. Add the potatoes and boil until cooked through. Drain and cover with a towel to steam for about 10 minutes. Cut in half or in quarters. Toss with chicken stock. Combine vinegar, mustard, 1/2 tsp, salt, 1/4 tsp. pepper and whisk in olive oil. add to potatoes. Add green onions, dill, parsley, basil, 1 1/2 tsp. salt and 1/2 tsp. pepper. Serve warm.
1 lb. white potatoes
1 lb. red potatoes
4 Tbsp.Chicken broth
3 Tbsp. white wine vinegar
1/2 tsp. dijon mustard
2 tsp. salt
3/4 tsp. pepper
8 Tbsp. olive oil
1/4 c. minced green onions
2 Tbsp.fresh dill
2 Tbsp.fresh flat-leaf parsley
2 Tbsp.fresh basil
bring a large pot of water to boil and add salt. Add the potatoes and boil until cooked through. Drain and cover with a towel to steam for about 10 minutes. Cut in half or in quarters. Toss with chicken stock. Combine vinegar, mustard, 1/2 tsp, salt, 1/4 tsp. pepper and whisk in olive oil. add to potatoes. Add green onions, dill, parsley, basil, 1 1/2 tsp. salt and 1/2 tsp. pepper. Serve warm.
Friday, June 6, 2008
cranberry orange scones
I like to make these when it's snowy outside and I can pretend to be British and have tea. I actually had a scone with clotted cream on one of our trips to England and it was really good. This isn't the same, but I enjoy them all the same.
2 c. flour 10 tsp. sugar, divided
1 Tbsp. grated orange peel
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1/3 c. cold butter
1 c. dried cranberries
¼ c. orange juice
¼ c. half and half
1 egg
1 Tbsp. milk
Glaze:
½ c. powdered sugar
1 Tbsp. orange juice
Orange Butter:
½ c. butter, softened
2-3 Tbsp. orange marmalade
Combine flour, 7 tsp. sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. Combine cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. Gently knead 6-8 times. Pat dough into an 8” circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar. Bake @ 400° for 12-15 minutes. Combine glaze ingredients and drizzle over scones. Combine orange butter ingredients and serve with warm scones.
2 c. flour 10 tsp. sugar, divided
1 Tbsp. grated orange peel
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1/3 c. cold butter
1 c. dried cranberries
¼ c. orange juice
¼ c. half and half
1 egg
1 Tbsp. milk
Glaze:
½ c. powdered sugar
1 Tbsp. orange juice
Orange Butter:
½ c. butter, softened
2-3 Tbsp. orange marmalade
Combine flour, 7 tsp. sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. Combine cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. Gently knead 6-8 times. Pat dough into an 8” circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar. Bake @ 400° for 12-15 minutes. Combine glaze ingredients and drizzle over scones. Combine orange butter ingredients and serve with warm scones.
Wednesday, June 4, 2008
Mark and Tanya's Punch
Marshall's brother and his wife used to make this for every family event. I've always really liked it.
1 can frozen raspberry lemonade
1 pkg. raspberry kool-aid
1 c. sugar
2 liter bottle ginger ale
1 pkg. frozen raspberries
Mix unthawed lemonade, kool-aid and sugar. Add water directions on can of lemonade. Mix all together. Add ginger ale to taste. Add frozen raspberries
1 can frozen raspberry lemonade
1 pkg. raspberry kool-aid
1 c. sugar
2 liter bottle ginger ale
1 pkg. frozen raspberries
Mix unthawed lemonade, kool-aid and sugar. Add water directions on can of lemonade. Mix all together. Add ginger ale to taste. Add frozen raspberries
Sunday, June 1, 2008
Apple Nut Tossed Salad
I'll try anything with blue cheese in it!
3 Tbsp. vegetable oil
1 tsp. brown mustard
¾ tsp. sugar
Salt and pepper to taste
½ c. chopped red apple
1 Tbsp. chopped green onion
3 c. torn Bibb lettuce
1 to 2 Tbsp. chopped pecans
1 to 2 Tbsp. crumbled bleu cheese
Mix oil, mustard, sugar, salt and pepper for dressing. Pour over salad.
3 Tbsp. vegetable oil
1 tsp. brown mustard
¾ tsp. sugar
Salt and pepper to taste
½ c. chopped red apple
1 Tbsp. chopped green onion
3 c. torn Bibb lettuce
1 to 2 Tbsp. chopped pecans
1 to 2 Tbsp. crumbled bleu cheese
Mix oil, mustard, sugar, salt and pepper for dressing. Pour over salad.
Monday, May 19, 2008
Taco Pasta Salad
I got this one from Heidi a few years ago and it is one of our favorite pasta salads. We eat a lot of salad and other cold dishes in the summer, so this one is perfect.
1 pkg. tri colored pasta, cooked and drained
3-4 chicken breasts, cut into bite size pieces
1 pkg. taco seasoning
1 can kidney beans
1 can garbanzo beans
1 pkg. frozen petite corn, cooked and cooled
Chopped onion, green pepper and tomatoes
Grated cheese
Taco chips
black olives
Brown chicken in small amount of oil. When cooked, add taco seasoning and ¼ c. water. Let simmer 5 minutes. Drain and let cool. Combine pasta, chicken, beans, onion, green pepper, corn and tomatoes. Mix with dressing. Arrange chips around outside edge of salad. Sprinkle with cheese.
SALAD DRESSING:
2 c. mayo
1 c. buttermilk
1 pkg. hidden valley ranch fiesta dip mix*
Mix together and refrigerate until ready to use
*you may substitute hidden valley ranch dressing mix and ½ pkg. taco seasoning.
Monday, May 12, 2008
Turkey Burgers with Coleslaw
The reason we are eating turkey instead of beef lately is that the girls are not supposed to eat red meat before a swim meet. I decided to just substitute it for ground beef on a regular basis since it is healthier and it makes it easier when I already have it on hand. I like my father's coleslaw the best but I can't get a specific recipe since he just throws it together. He doesn't add sugar to his and that is probably why I like it more, but this calls for 2 Tbsp. if you like it sweeter. He also refuses to add sugar to his cornbread, saying it's a southern thing, but I can't get a specific recipe for that either. This was my mother's day dinner and I loved it. I'm having leftovers for lunch.
Grill seasoning
6 c. shredded cabbage
1 c. shredded carrot
1 c. mayo
¼ c. white wine vinegar
1 tsp. celery seed
2 Tbsp. sugar-optional
Season turkey patties with grill seasoning and grill. Mix together coleslaw ingredients and serve on top of turkey. Top with dill pickles and onions.
Wednesday, May 7, 2008
Grilled Fish With Garlic Mayo/Tuna Casserole
I made this for the first time last night and I really liked it. I used it on salmon and then tonight I made a tuna casserole but substituted the leftover salmon and grated parmesan on top instead of monterey jack. Very tasty.
4 fish steaks
3 cloves garlic
1 ½ tsp. paprika
½ tsp. ground red pepper
1 tsp. salt
½ c. mayo
Place garlic, paprika and salt into a food processor. Add ¼ c. mayo. Process until garlic is minced and add remaining mayo and process until smooth. Spread 1 to 2 tsp. onto each side of fish. Grill or broil 4-5 min. per side.
Tuna Casserole
2 cans chunk style tuna
3 c. cooked egg noodles
½ c. chopped celery
1/3 c. sliced green onions
2/3 c. sour cream
2 tsp. mustard
½ c. mayonnaise
½ tsp. dried dill
¼ tsp. salt
1 pkg. frozen broccoli, steamed and cut into small pieces
1 c. shredded
1 medium tomato, chopped
Drain and flake tuna. Set aside. Cook noodles. Drain and rinse in hot water. Combine noodles with tuna, celery and green onions. Blend in sour cream, mustard, mayonnaise, dill and salt. Spoon half the mixture into a greased 2 quart casserole dish. Top with half of the broccoli. Repeat layers. Top with cheese. Bake @ 350° for 30 minutes. Sprinkle with chopped tomato.
Tuesday, May 6, 2008
Chicken Caeser Sandwich
I absolutely love this sandwich from Barefoot Contessa. I like most of the stuff I've tried from her and I especially like her cookbooks.
2 chicken breasts
Olive oil
Salt
Freshly ground black pepper
4 oz. thinly sliced pancetta
1 large garlic clove, chopped
2 Tbsp. chopped fresh flat leaf parsley
1 tsp. anchovy paste
1 tsp.Dijon
1 ½ Tbsp. freshly squeezed lemon juice
½ c. mayonnaise
1 large ciabatta bread
2 oz. spring mix salad
12 sun-dried tomatoes
2-3 oz. shaved parmesan
2 chicken breasts
Olive oil
Salt
Freshly ground black pepper
4 oz. thinly sliced pancetta
1 large garlic clove, chopped
2 Tbsp. chopped fresh flat leaf parsley
1 tsp. anchovy paste
1 tsp.
1 ½ Tbsp. freshly squeezed lemon juice
½ c. mayonnaise
1 large ciabatta bread
2 oz. spring mix salad
12 sun-dried tomatoes
2-3 oz. shaved parmesan
Drizzle chicken with olive oil and then sprinkle with salt and pepper. Grill or roast chicken. Cool slightly and slice on an angle. Set aside. Place pancetta on a sheet pan in a single layer. Roast for 10-15 min. set on paper towels to drain. Place garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add anchovy paste, mustard, lemon juice and mayonnaise and process again to make a smooth dressing. Slice ciabatta in half horizontally and separate. Toast in oven 5-7 minutes. Spread each piece with Caesar dressing. Place half spring mix on the bottom piece and then layer in order: sun dried tomatoes, shaved parmesan, pancetta and chicken. Sprinkle with salt and pepper and finish with another layer of spring mix. Place top slice on and cut in thirds.
Sunday, May 4, 2008
Tamra's Impossible Pie
If you like custard you'll love this. It's the only thing I'll use bisquick for. It's one of my favorite desserts and it's super easy to make. I got it from my friend Tamra, hence the name.
1 ½ c. sugar
1 c. buttermilk*
½ c. bisquick
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
Mix well. Pour into a well greased pie pan and bake @ 350° 30-50 minutes.
*buttermilk substitution: 1 c. milk, 1 Tbsp. lemon juice
Tuesday, April 29, 2008
Shrimp Phad Thai
I got this from the Food Network Kitchens and it is so good. There are a lot of ingredients, but if you get everything ready before you start, it is fast to throw together. It is expensive to make the first time but once you have everything, then you're good to go if you want to make it a lot. We like it with the Sriracha sauce but it's not necessary and use a light hand because it is spicy. You'll really like the flavor of this one. Don't be afraid to try it.
4 oz. medium thick flat rice noodles
2 Tbsp. plus 1 tsp. sugar
2 Tbsp. plus 1 tsp. fish sauce
2 Tbsp. rice vinegar
¼ c. peanut oil
2 large eggs, beaten
12 oz. peeled and deveined shrimp
¾ tsp. crushed red pepper flakes
Kosher salt
4 cloves garlic, chopped
2 shallots, thinly sliced
1 c. cubed firm tofu
5 scallions, 3 cut into ½ in. pieces, 2 chopped
1 ¼ c. mung bean sprouts
1/3 c. salted roasted peanuts
Lime wedges
Sriracha sauce
Put noodles in a medium bowl and add enough hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Combine sugar, fish sauce and vinegar. Set aside. Heat a large skillet over medium heat and add 1 Tbsp. peanut oil. Pour in eggs and tilt the skillet to make a thin coating. Cook until set and slide onto a cutting board and cut in pieces. Set aside. Add another Tablespoon oil and heat over high heat. Add shrimp, ½ tsp. pepper flakes and salt. Cook until shrimp are just done. Move to a plate. Heat the rest of the oil and add garlic, shallots and ¼ tsp. pepper flakes. Stir-fry 1 minute. Add tofu and cook 2 minutes. Add noodles and toss. Add fish sauce mixture and large scallion pieces. Stir in eggs and shrimp, 1 c. sprouts, 1/3 c. peanuts and toss. When serving top with remaining sprouts, peanuts and scallions. Serve with lime and sriracha sauce.
4 oz. medium thick flat rice noodles
2 Tbsp. plus 1 tsp. sugar
2 Tbsp. plus 1 tsp. fish sauce
2 Tbsp. rice vinegar
¼ c. peanut oil
2 large eggs, beaten
12 oz. peeled and deveined shrimp
¾ tsp. crushed red pepper flakes
Kosher salt
4 cloves garlic, chopped
2 shallots, thinly sliced
1 c. cubed firm tofu
5 scallions, 3 cut into ½ in. pieces, 2 chopped
1 ¼ c. mung bean sprouts
1/3 c. salted roasted peanuts
Lime wedges
Sriracha sauce
Put noodles in a medium bowl and add enough hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Combine sugar, fish sauce and vinegar. Set aside. Heat a large skillet over medium heat and add 1 Tbsp. peanut oil. Pour in eggs and tilt the skillet to make a thin coating. Cook until set and slide onto a cutting board and cut in pieces. Set aside. Add another Tablespoon oil and heat over high heat. Add shrimp, ½ tsp. pepper flakes and salt. Cook until shrimp are just done. Move to a plate. Heat the rest of the oil and add garlic, shallots and ¼ tsp. pepper flakes. Stir-fry 1 minute. Add tofu and cook 2 minutes. Add noodles and toss. Add fish sauce mixture and large scallion pieces. Stir in eggs and shrimp, 1 c. sprouts, 1/3 c. peanuts and toss. When serving top with remaining sprouts, peanuts and scallions. Serve with lime and sriracha sauce.
Onion Garlic Bubble Bread
This is Amy's favorite!!
1 loaf (1 lb.) frozen bread dough, thawed
½ c. finely chopped sweet onion
½ c. butter, melted
2 garlic cloves, minced
1 tsp. dried parsley
¼ tsp. salt
Divide dough into 24 pieces. Combine remaining ingredients. Dip each piece of dough into butter mixture. Place in a greased 10” fluted tube pan. Cover and let rise in a warm place 1 hour. Bake @ 375° 20-25 minutes.
1 loaf (1 lb.) frozen bread dough, thawed
½ c. finely chopped sweet onion
½ c. butter, melted
2 garlic cloves, minced
1 tsp. dried parsley
¼ tsp. salt
Divide dough into 24 pieces. Combine remaining ingredients. Dip each piece of dough into butter mixture. Place in a greased 10” fluted tube pan. Cover and let rise in a warm place 1 hour. Bake @ 375° 20-25 minutes.
Thursday, April 24, 2008
Fresh Salsa
We've been eating a lot of this lately. It's very simple to make with only a few ingredients, but I like it better than any other I've had. I can't stand to eat the stuff from the store now.
3 medium tomatoes, seeded and chopped
½ onion, finely chopped
1 jalapeno pepper, seeded and finely chopped (usually I only use 1/2)
2 Tbsp. cilantro, chopped
Salt
Combine in a small bowl.
3 medium tomatoes, seeded and chopped
½ onion, finely chopped
1 jalapeno pepper, seeded and finely chopped (usually I only use 1/2)
2 Tbsp. cilantro, chopped
Salt
Combine in a small bowl.
Guacamole
ONe of my favorite things to eat. Yes, I know it's fattening, but so good.
3 avocadoes, halved, seeded and peeled
1 lime, juiced
½ tsp. kosher salt
½ tsp. ground cumin
½ tsp. cayenne
½ medium onion, diced
2 roma tomatoes, seeded and diced
1 Tbsp. chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice. Toss to coat. Drain. Reserve the lime juice after all the avocadoes have been coated. Using a potato masher, add salt, cumin and cayenne and mash. Fold in the onions, tomatoes, cilantro and garlic. Add 1 Tbsp. of reserved lime juice. Let sit at room temperature for 1 hour.
3 avocadoes, halved, seeded and peeled
1 lime, juiced
½ tsp. kosher salt
½ tsp. ground cumin
½ tsp. cayenne
½ medium onion, diced
2 roma tomatoes, seeded and diced
1 Tbsp. chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice. Toss to coat. Drain. Reserve the lime juice after all the avocadoes have been coated. Using a potato masher, add salt, cumin and cayenne and mash. Fold in the onions, tomatoes, cilantro and garlic. Add 1 Tbsp. of reserved lime juice. Let sit at room temperature for 1 hour.
Thursday, April 17, 2008
Michelle's Fruit Pasta Salad
I got this recipe from Marshall's sister who is a really good cook. We always have this the night before a swim meet or road race. Sometimes we even pack it in a cooler to take for lunch.
2 c. cooked macaroni
1 can mandarin oranges, drained
1 c. celery
5 c. cooked, chopped chicken
1 c. toasted slivered almonds
1 c. seedless purple grapes, cut in half
1 tsp. chopped onion
1 c. mayo
2 c. cooked macaroni
1 can mandarin oranges, drained
1 c. celery
5 c. cooked, chopped chicken
1 c. toasted slivered almonds
1 c. seedless purple grapes, cut in half
1 tsp. chopped onion
1 c. mayo
Broccoli/Caulifower Salad
This is one of my favorite salads. I got it from my mom.
Combine:
5 c. broccoli
5 c. cauliflower
2 c. grated cheddar cheese
2/3 c. chopped onion
Dressing:
1 c. mayo
½ c. sugar
2 Tbsp. cider vinegar
Combine and pour over vegetables. Refrigerate 1 hour.
Combine:
5 c. broccoli
5 c. cauliflower
2 c. grated cheddar cheese
2/3 c. chopped onion
Dressing:
1 c. mayo
½ c. sugar
2 Tbsp. cider vinegar
Combine and pour over vegetables. Refrigerate 1 hour.
Wednesday, April 16, 2008
Sweet And Sour Pork
My girls loved this. They chose to eat the leftovers tonight rather than have pizza. It marinates over night so keep that in mind. I was going to make it for Sunday dinner before I realized that. I got it off Good Eats, which I happen to love, but I only watch it when Marshall's out of town because it drives him crazy. Seriously, try it.
2/3 c. soy sauce
2 tsp. minced garlic
1 Tbsp. minced ginger
1/4 c. flour
1/4 c. cornstarch
1 pound pork, cut into cubes
salt and pepper
vegetable oil
1 c. ketchup
1/4 c. sugar
1/4 c. red wine vinegar
1/8 c. honey
1 Tbsp. vegetable oil
1/2 Tbsp. sesame oil
1/3 c. large diced sweet onion
1/3 c. large diced celery
1/3 c. carrots, sliced on bias
1/3 c. large diced red pepper
1/3 c. large diced yellow pepper (it's supposed to be green but I hate them)
1 c. pineapple, cut in cubes
Combine soy sauce, garlic, ginger, flour and cornstarch. Season pork with salt and pepper. Place pork in the bowl and toss. Marinate overnight.
Drain off marinade and dredge pork in flour seasoned with salt and pepper. Heat 1 inch of vegetable oil in a large frying pan. Fry the pork in batches until golden brown. Drain on paper towels.
In a seperate bowl, combine ketchup, sugar, vinegar and honey.
Heat vegetable and sesame oil. place pork and vegetables in pan and cover with sauce. Bring to a simmer and cook until pork is tender.
2/3 c. soy sauce
2 tsp. minced garlic
1 Tbsp. minced ginger
1/4 c. flour
1/4 c. cornstarch
1 pound pork, cut into cubes
salt and pepper
vegetable oil
1 c. ketchup
1/4 c. sugar
1/4 c. red wine vinegar
1/8 c. honey
1 Tbsp. vegetable oil
1/2 Tbsp. sesame oil
1/3 c. large diced sweet onion
1/3 c. large diced celery
1/3 c. carrots, sliced on bias
1/3 c. large diced red pepper
1/3 c. large diced yellow pepper (it's supposed to be green but I hate them)
1 c. pineapple, cut in cubes
Combine soy sauce, garlic, ginger, flour and cornstarch. Season pork with salt and pepper. Place pork in the bowl and toss. Marinate overnight.
Drain off marinade and dredge pork in flour seasoned with salt and pepper. Heat 1 inch of vegetable oil in a large frying pan. Fry the pork in batches until golden brown. Drain on paper towels.
In a seperate bowl, combine ketchup, sugar, vinegar and honey.
Heat vegetable and sesame oil. place pork and vegetables in pan and cover with sauce. Bring to a simmer and cook until pork is tender.
Monday, April 14, 2008
Baked Eggs With Potatoes
I sometimes make this for dinner. We like it topped with salsa.
3 Tbsp. butter
8 red skinned potatoes, diced
1/4 c. chopped flat leaf parsley
2 large cloves garlic, minced
1 tsp. salt
black pepper
8 eggs
1 c. shredded cheddar
preheat oven to 400 degrees. melt butter in a cast iron skillet, or other oven proof skillet. Add potatoes and cook, stirring occasionally, until tender, about 15 minutes. Stir in the parlsey, garlic, salt and pepper. Remove from heat. Make 4 shallow nests and break 2 eggs into each. bake about 10 minutes. Sprinkle cheese over eggs and bake about 1 minute more.
3 Tbsp. butter
8 red skinned potatoes, diced
1/4 c. chopped flat leaf parsley
2 large cloves garlic, minced
1 tsp. salt
black pepper
8 eggs
1 c. shredded cheddar
preheat oven to 400 degrees. melt butter in a cast iron skillet, or other oven proof skillet. Add potatoes and cook, stirring occasionally, until tender, about 15 minutes. Stir in the parlsey, garlic, salt and pepper. Remove from heat. Make 4 shallow nests and break 2 eggs into each. bake about 10 minutes. Sprinkle cheese over eggs and bake about 1 minute more.
Sunday, April 13, 2008
Strawberry Romaine Salad
This is a great one for spring.
torn romaine
1 pint fresh strawberries, sliced
1 small red onion, thinly sliced into rings
poppy seed dressing:
1/2 c. mayo
1 4/ c. sugar
1/4 c. milk
2 Tbsp. poppy seeds
2 Tbsp. white wine vinegar
torn romaine
1 pint fresh strawberries, sliced
1 small red onion, thinly sliced into rings
poppy seed dressing:
1/2 c. mayo
1 4/ c. sugar
1/4 c. milk
2 Tbsp. poppy seeds
2 Tbsp. white wine vinegar
Waffles
I got this recipe from a friend. I haven't tried it yet, but they assured me these are the best waffles ever.
1 c. white flour
1 c. wheat flour
3 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
mix together
3 eggs
4 Tbsp. melted butter
2 c. buttermilk
Mix just until combined. The batter will be very lumpy. They also said to use real buttermilk and not the milk and lemon trick. It makes a big difference.
1 c. white flour
1 c. wheat flour
3 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
mix together
3 eggs
4 Tbsp. melted butter
2 c. buttermilk
Mix just until combined. The batter will be very lumpy. They also said to use real buttermilk and not the milk and lemon trick. It makes a big difference.
Peanut Butter Chocolate Cookie Bars
1/2 c. butter
1/2 c. brown sugar
1/2 c. sugar
1 egg
1/3 c. peanut butter
1/2 tsp. baking soda
1/2 tsp. salt
1 c. flour
1 c. old fashioned oatmeal
1 c. semi sweet chocolate chips
Icing:
1/2 c. powdered sugar
2 Tbsp. peanut butter
2 Tbsp. milk
preheat oven to 350 degrees. cream butter nad sugars. Add egg and peanut butter and mix well. Stir in soda, salt, flour and oatmeal. Press into a 9x13 pan. Sprinkle chocolate chips over top. Bake 20-25 minutes. Remove from oven and drizzle with icing.
1/2 c. brown sugar
1/2 c. sugar
1 egg
1/3 c. peanut butter
1/2 tsp. baking soda
1/2 tsp. salt
1 c. flour
1 c. old fashioned oatmeal
1 c. semi sweet chocolate chips
Icing:
1/2 c. powdered sugar
2 Tbsp. peanut butter
2 Tbsp. milk
preheat oven to 350 degrees. cream butter nad sugars. Add egg and peanut butter and mix well. Stir in soda, salt, flour and oatmeal. Press into a 9x13 pan. Sprinkle chocolate chips over top. Bake 20-25 minutes. Remove from oven and drizzle with icing.
Friday, April 11, 2008
Shrimp Scampi
3-4 cloves garlic, minced
1/4 c. butter
1/4 olive oil
1 lb. uncooked shrimp
1/4 c. lemon juice
1/2 tsp. pepper
1/4 tsp. dried oregano
1/2 c. grated parmesan
1/4 c. dry bread crumbs
1/4 c. minced fresh parsley
cooked angel hair pasta
Saute garlic in butter and oil until tender. Stir in shrimp, lemon juice, pepper and oregano. Cook and stir 2-3 minutes. Sprinkle with parmesan cheese, bread crumbs and parsley. Broil 6" from heat. Serve over pasta
1/4 c. butter
1/4 olive oil
1 lb. uncooked shrimp
1/4 c. lemon juice
1/2 tsp. pepper
1/4 tsp. dried oregano
1/2 c. grated parmesan
1/4 c. dry bread crumbs
1/4 c. minced fresh parsley
cooked angel hair pasta
Saute garlic in butter and oil until tender. Stir in shrimp, lemon juice, pepper and oregano. Cook and stir 2-3 minutes. Sprinkle with parmesan cheese, bread crumbs and parsley. Broil 6" from heat. Serve over pasta
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