i know ton posted a meatloaf recipe a while ago, but i just tried this one and it is really yummy. it's from allrecipes.com - "Remple Family Meatloaf." It easy, moist, and very flavorful- secret ingredients being steaksauce and cheese- yummy!
enjoy!
INGREDIENTS
1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together ground beef, crushed crackers, cheddar cheese and onion soup mix until well combined. In a separate bowl, stir together eggs, ketchup and steak sauce until smooth. Stir the egg mixture into the beef mixture, adding a little water if necessary. Shape into a loaf and place in a 9x5 inch loaf pan.
Bake in preheated oven 45 to 60 minutes, until no longer pink.
Thursday, November 30, 2006
Wednesday, November 15, 2006
Jack O'Lantern Stew
We had this for dinner last night. It was SO good. My kids really liked it, too. I got it from foodnetwork.com.
1 (9 to 12-inch) pumpkin
1 large onion, chopped
1 green pepper, cored, seeded, and diced
1 red pepper, cored, seeded, and diced
4 carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
1 pound ground chicken or turkey
2 cups cooked rice (instant is okay)
1 large can diced tomatoes
1 large can tomato soup
Preheat the oven to 350 degrees F. Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. (I didn't do this step.) Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.
While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.
Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits.
1 (9 to 12-inch) pumpkin
1 large onion, chopped
1 green pepper, cored, seeded, and diced
1 red pepper, cored, seeded, and diced
4 carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
1 pound ground chicken or turkey
2 cups cooked rice (instant is okay)
1 large can diced tomatoes
1 large can tomato soup
Preheat the oven to 350 degrees F. Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. (I didn't do this step.) Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.
While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.
Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits.
Friday, November 10, 2006
BBQ Turkey Wraps
Tortilla
Turkey
BBQ Sauce
Avocado
Tomatoes
Lettuce
Cheese
Layer bbq sauce, turkey, cheese. Microwave. Add avocado, tomatoes and lettuce. Enjoy with soup and/or salad.
Turkey
BBQ Sauce
Avocado
Tomatoes
Lettuce
Cheese
Layer bbq sauce, turkey, cheese. Microwave. Add avocado, tomatoes and lettuce. Enjoy with soup and/or salad.
Potato Soup
1 lb potatoes, diced to make about 2 Cups (red potatoes are a great variation!)
1 1/4 tsp. salt
2 cup boiling water
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese
2 1/4 tsp. worcestershire sauce
Combine potatoes, salt and water in a medium pan. Bring to a boil, reduce heat and simmer, covered, until potatoes are done. Don't drain off liquid. In another medium pan, melt butter. Add flour. Cook over moderate heat, stirring a few minutes. Gradually add milk. Stir constantly, until thickened. Remove from heat. Add cheese. Stir until cheese melts. Add to potato mixture, then add worcestershire sauce. Heat to serving temparture only. Do not boil.
1 1/4 tsp. salt
2 cup boiling water
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese
2 1/4 tsp. worcestershire sauce
Combine potatoes, salt and water in a medium pan. Bring to a boil, reduce heat and simmer, covered, until potatoes are done. Don't drain off liquid. In another medium pan, melt butter. Add flour. Cook over moderate heat, stirring a few minutes. Gradually add milk. Stir constantly, until thickened. Remove from heat. Add cheese. Stir until cheese melts. Add to potato mixture, then add worcestershire sauce. Heat to serving temparture only. Do not boil.
Too Long!
Sorry everyone for my lack of recipes. I've been horrible, but somehow Devin and I have been eating home cooked meals! Sometimes all I need are ideas for things to make so here is what we've had this past week...
Potato Soup, homemade bread (breadmaker) and salad (recipe above)
Salmon, wild rice and peas
Turkey wraps, tomato soup and salad (simple, quick recipe for wraps above)
Pizza (surprise?)
Chicken and brocolli casserole...my sister's recipe and very tasty (recipe above as well)
We are having some friends over tomorrow and will bbq some salmon (SO easy and SO good). We are having tortellini tonight with some homemade foccacia bread. I will post the recipe for foccacia bread, but you need a breadmaker. If you don't have one, put it on the Christmas list. Very good in the winter to have homemade bread with a crockpot soup. And while it has been in the 90 degrees here, it cools down at night so soups are still good! And the early dark hour makes it reasonable too.
Potato Soup, homemade bread (breadmaker) and salad (recipe above)
Salmon, wild rice and peas
Turkey wraps, tomato soup and salad (simple, quick recipe for wraps above)
Pizza (surprise?)
Chicken and brocolli casserole...my sister's recipe and very tasty (recipe above as well)
We are having some friends over tomorrow and will bbq some salmon (SO easy and SO good). We are having tortellini tonight with some homemade foccacia bread. I will post the recipe for foccacia bread, but you need a breadmaker. If you don't have one, put it on the Christmas list. Very good in the winter to have homemade bread with a crockpot soup. And while it has been in the 90 degrees here, it cools down at night so soups are still good! And the early dark hour makes it reasonable too.
Monday, November 06, 2006
Spinach Soup
we had this at a friends house last night and it was delicious!!! so i thought i would share...we didn't have the garnish almond stuff but we did have the potatoes in it! so so yummy!
we also had some ham and cheese grilled cheese sandwiches with it.
Makes 8 cups
Total time- 25 minutes
For the soup base--
4 cups low-sodium chicken broth
½ cup yellow onion, grated
½ cup carrot, grated
1 tsp. kosher salt, or to taste
½ tsp. freshly ground black pepper
¼ tsp. freshly grated nutmeg
For the white sauce--
6 Tbsp butter, melted
6 Tbsp all-purpose flour
1 cup milk(whole or 2%)
8 cups spinach, stemmed, thinly sliced into ribbons
2 cups heavy cream
1 Tbsp lemon zest, minced
For the garnish:
2 tsp butter, melted
½ cup sliced almonds
Simmer broth, onion, carrot, and seasonings in stockpot for 15 minutes.
For the white sauce, melt butter in saucepan over low heat; whisk in flour until smooth. Whisk milk into butter mixture, stirring to prevent lumps. Cook 2 minutes to eliminate floury taste. Stir into simmering soup base.
Add the spinach to the soup and cook just to wilt, 1 minute. Off heat, add cream and zest.
For the garnish, melt butter in a small sauté pan over low heat. Add almonds and toast until they begin to brown, about 5 minutes, stirring often. Sprinkle 1 Tbsp almonds over 1 cup serving of soup.
SHRIMP AND SPINACH CHOWDER
Prepare soup as above with these additions:
Add to soup base:
3 cups red potatoes cut in chunks( about 1 lb.)
Stir in with Spinach:
½ lb. medium shrimp, peeled and deveined
we also had some ham and cheese grilled cheese sandwiches with it.
Makes 8 cups
Total time- 25 minutes
For the soup base--
4 cups low-sodium chicken broth
½ cup yellow onion, grated
½ cup carrot, grated
1 tsp. kosher salt, or to taste
½ tsp. freshly ground black pepper
¼ tsp. freshly grated nutmeg
For the white sauce--
6 Tbsp butter, melted
6 Tbsp all-purpose flour
1 cup milk(whole or 2%)
8 cups spinach, stemmed, thinly sliced into ribbons
2 cups heavy cream
1 Tbsp lemon zest, minced
For the garnish:
2 tsp butter, melted
½ cup sliced almonds
Simmer broth, onion, carrot, and seasonings in stockpot for 15 minutes.
For the white sauce, melt butter in saucepan over low heat; whisk in flour until smooth. Whisk milk into butter mixture, stirring to prevent lumps. Cook 2 minutes to eliminate floury taste. Stir into simmering soup base.
Add the spinach to the soup and cook just to wilt, 1 minute. Off heat, add cream and zest.
For the garnish, melt butter in a small sauté pan over low heat. Add almonds and toast until they begin to brown, about 5 minutes, stirring often. Sprinkle 1 Tbsp almonds over 1 cup serving of soup.
SHRIMP AND SPINACH CHOWDER
Prepare soup as above with these additions:
Add to soup base:
3 cups red potatoes cut in chunks( about 1 lb.)
Stir in with Spinach:
½ lb. medium shrimp, peeled and deveined
Thursday, October 26, 2006
Butternut Squash Soup
6 Tbsp. chopped onion
4 Tbsp. butter
6 C. peeled and cubed butternut squash
3 C. water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
2 (8 oz.) packages cream cheese (I only use 1 package because I find that 2 make it too rich.)
1. In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do no allow to boil.
Right now Costco has a bag of pre-peeled, pre-cut butternut squash to make this recipe fast and easy to make.
4 Tbsp. butter
6 C. peeled and cubed butternut squash
3 C. water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
2 (8 oz.) packages cream cheese (I only use 1 package because I find that 2 make it too rich.)
1. In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do no allow to boil.
Right now Costco has a bag of pre-peeled, pre-cut butternut squash to make this recipe fast and easy to make.
Monday, October 09, 2006
Alfredo Sauce
This is homemade alfredo sauce. It's very good - I know Ashley doesn't like alfredo so this recipe isn't for you - and super easy (pattern of all of my posts right?). Anyway, make this for a quick dish with some spinach noodles, garlic bread and a salt. Tasty. Sometimes we bbq some chicken with it, but I rarely eat meat, so it's only if Devin feels like bbqing!
1/2 Cup Butter
2 TB. Flour
1 tsp. garlic salt (or crushed garlic)
2 Cups cream (I use milk, less fat and still very good!)
1 Cup Parmesan cheese
pepper to taste
Melt butter over Medium heat, add garlic salt and flour and cook 1 minute. Add milk and parmesan cheese, and bring to boil. Set heat to low and continue stirring until it reaches your desired thickness.
Enjoy!
1/2 Cup Butter
2 TB. Flour
1 tsp. garlic salt (or crushed garlic)
2 Cups cream (I use milk, less fat and still very good!)
1 Cup Parmesan cheese
pepper to taste
Melt butter over Medium heat, add garlic salt and flour and cook 1 minute. Add milk and parmesan cheese, and bring to boil. Set heat to low and continue stirring until it reaches your desired thickness.
Enjoy!
Saturday, October 07, 2006
Cinnamon-Apple Pancakes
Ingredients:
1 c. all-purpose flour
1 T. brown sugar, packed
2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. vanilla extract
1 egg, beaten
1 c. milk
2 T. oil
1/2 c. applesauce
Directions:
Combine dry ingredients together in a large mixing bowl; make a well in the center and set aside. In a small mixing bowl blend vanilla, beaten egg, milk, and oil. Mix into the dry ingredients until just moistened. Add applesauce, mix well. Pour a little less than a 1/4 c. of batter onto a hot, greased griddle. Cook until bubbly on surface; flip and heat until golden on both sides. Makes 8-10
-Heather
1 c. all-purpose flour
1 T. brown sugar, packed
2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. vanilla extract
1 egg, beaten
1 c. milk
2 T. oil
1/2 c. applesauce
Directions:
Combine dry ingredients together in a large mixing bowl; make a well in the center and set aside. In a small mixing bowl blend vanilla, beaten egg, milk, and oil. Mix into the dry ingredients until just moistened. Add applesauce, mix well. Pour a little less than a 1/4 c. of batter onto a hot, greased griddle. Cook until bubbly on surface; flip and heat until golden on both sides. Makes 8-10
-Heather
Monday, October 02, 2006
Vegetarian Enchiladas
This recipe is so utterly simple that I can't even stand it. It's really good too so everyone should make it at least once. Unless you're Tonya whose husband needs meat at his meals (Megg told me that, hope it's true) and then you'll have to add some beef or chicken to it.
1 box of instant Spanish Rice
1 can of pinto or black beans (I like pinto)
8-10 tortillas
1 can of enchilada sauce (red or green, I've used both)
2 Cups cheddar cheese
Cook rice. Combine rice, beans, 1 cup cheese, and half of enchilada sauce. Mix. Spoon mixture into tortilla, roll and place in glass baking dish. Makes 8-10. Cover with leftover enchilada sauce and cheese. Bake at 350.
Serve with guacamole, sour cream, salsa, and tortilla chips. Sometimes I layer lettuce, sour cream, guac and salsa on top of the tortillas. So good. Salad as a side dish. Oh and you can spritz some lime on the top and you're good to go.
Enjoy!
1 box of instant Spanish Rice
1 can of pinto or black beans (I like pinto)
8-10 tortillas
1 can of enchilada sauce (red or green, I've used both)
2 Cups cheddar cheese
Cook rice. Combine rice, beans, 1 cup cheese, and half of enchilada sauce. Mix. Spoon mixture into tortilla, roll and place in glass baking dish. Makes 8-10. Cover with leftover enchilada sauce and cheese. Bake at 350.
Serve with guacamole, sour cream, salsa, and tortilla chips. Sometimes I layer lettuce, sour cream, guac and salsa on top of the tortillas. So good. Salad as a side dish. Oh and you can spritz some lime on the top and you're good to go.
Enjoy!
Thursday, September 28, 2006
Monkey Bread
(No idea why this is called "Monkey Bread" but it's good and super easy to make!)
Ingredients:
1 can refrigerator biscuits
1/3 cup dark brown sugar
1/3 cup butter or margarine
1 TB water
½ tsp cinnamon
½ cup chopped nuts (optional)
2 TB raisins (optional)
Directions
In a shallow, 1-qt. round baking dish, combine brown sugar, butter, water, and cinnamon. Microwave for 1-1 ½ minutes, stirring after the butter melts. Stir in nuts and raisins if desired. Separate and cut each biscuit into quarters, then add to the sugar mixture. Stir, coating each biscuit piece. Push mixture away from the center of the dish and set a microwave-safe juice glass in the middle. Microwave on high power for 4 minutes. Let stand for 1 minute, then remove juice glass. Invert onto a serving dish. Eat by pulling sections off, and enjoy!
-Heather
Ingredients:
1 can refrigerator biscuits
1/3 cup dark brown sugar
1/3 cup butter or margarine
1 TB water
½ tsp cinnamon
½ cup chopped nuts (optional)
2 TB raisins (optional)
Directions
In a shallow, 1-qt. round baking dish, combine brown sugar, butter, water, and cinnamon. Microwave for 1-1 ½ minutes, stirring after the butter melts. Stir in nuts and raisins if desired. Separate and cut each biscuit into quarters, then add to the sugar mixture. Stir, coating each biscuit piece. Push mixture away from the center of the dish and set a microwave-safe juice glass in the middle. Microwave on high power for 4 minutes. Let stand for 1 minute, then remove juice glass. Invert onto a serving dish. Eat by pulling sections off, and enjoy!
-Heather
Chicken Enchiladas
These are a favorite in my family but I must warn they aren't the most healthy. I found a recipe for similar enchiladas in Cooking Light, and I actually like that recipe better. Try both and see what YOU think! (You could also use "light" ingredients in the first recipe)
Chicken Enchiladas
ingredients:
4-6 cooked chicken breasts, shredded
1 8 0z. package of cream cheese, softened
1 lb monterey jack cheese, cubed (I think this is about 1 med sized block of cheese)
1 pint sour cream (again, I think it's 1 regular sized container)
2 cans cream of chicken soup
1/2 cup salsa
flour tortillas, fajita or burrito size (if you use small tortillas you probably can't fit as much filling but may be able to make more...)
cheddar cheese, grated to go on top
directions:
Combine chicken, softened cream cheese, jack cheese cubes and salsa in a bowl. Mix together sour cream and cream of chicken soup in ANOTHER bowl. Pour 1 cup of the sour cream mixture in the bottom of a 9x13 inch pan and spread evenly. Place about 1/4 cup chicken mixture in the middle of each tortilla, roll up and place seam side down into the pan. When pan is full, pour the salsa on top of the enchiladas, then pour the rest of the sour cream mixture on top of that. Sprinkle with cheddar cheese and bake at 350 degrees for about 30-40 minutes.
Chicken Enchiladas by Cooking Light (May 2006, pg. 142)
ingredients:
cooking spray
1 1/2 c chopped onion
2 cups chopped or shredded chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5 oz) cans diced green chiles
1 (14.5 oz) can petite diced tomatoes, undrained
(OR I bought 2 cans of diced tomatoes with the chiles already in them)
2 cups 2% milk
2 TB flour
1/4 tsp salt
6 8-inch (fat-free) flour tortillas (or a package...)
2 cups grated swiss or jack cheese, divided
directions:
1. Preheat oven to 350 degrees
2. Heat a large skillet over med heat and coat with cooking spray. Add onion, cook 5 minutes or until tender. Stir in chicken, chiles and tomatoes. Reduce heat and simmer 7 minutes or until liquid evaporates. Set aside.
3. Combine milk and flour in a small saucepan over med-high heat, cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Warm tortillas according to package directions. Spoon about 1/2 c chicken mixture and about 2 1/2 TB cheese down the center of each tortilla, roll up. Arrange the tortillas in the bottom of a 13x9 inch baking pan coated with cooking spray. Pour milk mixture over tortillas and top evenly with remaining 1 cup of cheese. Bake at 350 degrees for about 25 minutes or until cheese is bubbly. Remove from oven.
5. Preheat broiler.
6. Broil casserole for 3 minutes or until cheese begins to brown. (This step tops it off!)
7. Enjoy!
-Heather
Chicken Enchiladas
ingredients:
4-6 cooked chicken breasts, shredded
1 8 0z. package of cream cheese, softened
1 lb monterey jack cheese, cubed (I think this is about 1 med sized block of cheese)
1 pint sour cream (again, I think it's 1 regular sized container)
2 cans cream of chicken soup
1/2 cup salsa
flour tortillas, fajita or burrito size (if you use small tortillas you probably can't fit as much filling but may be able to make more...)
cheddar cheese, grated to go on top
directions:
Combine chicken, softened cream cheese, jack cheese cubes and salsa in a bowl. Mix together sour cream and cream of chicken soup in ANOTHER bowl. Pour 1 cup of the sour cream mixture in the bottom of a 9x13 inch pan and spread evenly. Place about 1/4 cup chicken mixture in the middle of each tortilla, roll up and place seam side down into the pan. When pan is full, pour the salsa on top of the enchiladas, then pour the rest of the sour cream mixture on top of that. Sprinkle with cheddar cheese and bake at 350 degrees for about 30-40 minutes.
Chicken Enchiladas by Cooking Light (May 2006, pg. 142)
ingredients:
cooking spray
1 1/2 c chopped onion
2 cups chopped or shredded chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5 oz) cans diced green chiles
1 (14.5 oz) can petite diced tomatoes, undrained
(OR I bought 2 cans of diced tomatoes with the chiles already in them)
2 cups 2% milk
2 TB flour
1/4 tsp salt
6 8-inch (fat-free) flour tortillas (or a package...)
2 cups grated swiss or jack cheese, divided
directions:
1. Preheat oven to 350 degrees
2. Heat a large skillet over med heat and coat with cooking spray. Add onion, cook 5 minutes or until tender. Stir in chicken, chiles and tomatoes. Reduce heat and simmer 7 minutes or until liquid evaporates. Set aside.
3. Combine milk and flour in a small saucepan over med-high heat, cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Warm tortillas according to package directions. Spoon about 1/2 c chicken mixture and about 2 1/2 TB cheese down the center of each tortilla, roll up. Arrange the tortillas in the bottom of a 13x9 inch baking pan coated with cooking spray. Pour milk mixture over tortillas and top evenly with remaining 1 cup of cheese. Bake at 350 degrees for about 25 minutes or until cheese is bubbly. Remove from oven.
5. Preheat broiler.
6. Broil casserole for 3 minutes or until cheese begins to brown. (This step tops it off!)
7. Enjoy!
-Heather
Sunday, September 24, 2006
Dinner List
Thanks to all of those that have been posting. I've been behind in my postings for recipes. We have been eating dinner so I have no excuse. Not just dinner, but I think I'll post some lunch or breakfast recipes also. Next week is General Conference, which means a bigger breakfast. Maybe waffles? Anyway, we're having the missionaries over this week for dinner so I think I better step up and make something other than my usual pizza and tacos. I'm thinking I'll try to make the Chinese Chicken Salad below that Ashley posted. I've had the Costco one, but the homemade one sounds even better. Ok, better go. But, expect some recipes from me. And I'll be checking some from you.
Congrats to our fellow contributor Tonya! She had a baby boy on September 18th. Yea Ton! We won't expect recipes from you anytime soon...even though you are the best cook out of all of us.
Happy Sunday!
Congrats to our fellow contributor Tonya! She had a baby boy on September 18th. Yea Ton! We won't expect recipes from you anytime soon...even though you are the best cook out of all of us.
Happy Sunday!
Friday, September 22, 2006
Baked Honey Nut Chicken
1 egg
1/4 C honey
½ C nuts chopped or smashed into small pieces (i use almonds or cashews, but i am sure anything would work!)
½ C bread crumbs
3 chicken breast
1 tbsp melted butter
mix honey and egg in one bowl
mix nuts and bread crumbs in another
dip chicken in wet mix then dry, place on cookie sheet, drizzle with melted butter and bake at bake at 375 until done.
this is super easy and i like the honey nut flavor- kind of like cheerios!
1/4 C honey
½ C nuts chopped or smashed into small pieces (i use almonds or cashews, but i am sure anything would work!)
½ C bread crumbs
3 chicken breast
1 tbsp melted butter
mix honey and egg in one bowl
mix nuts and bread crumbs in another
dip chicken in wet mix then dry, place on cookie sheet, drizzle with melted butter and bake at bake at 375 until done.
this is super easy and i like the honey nut flavor- kind of like cheerios!
Chinese Chicken Salad
Chicken-boiled or done in microwave
2 head lettuce- 1 green leaf, 1 iceberg
6 green onions finely chopped
2 pkg ramen (broken up in the package)
4 tbsp sliced almonds browned (350 in oven for a few minutes)
4 tbsp sesame seeds
2 can mandarin oranges 6 oz
wash lettuce, cut into salad size pieces, place in bowl. Layer all of the yummy stuff on top. then pour dressing over and enjoy!
Dressing:
3/4 C seasoned rice vinegar
1.2 C sugar
1 tsp salt
1 tsp pepper
1 C veg oil
*mix in something that you can keep the extras in!
This is my favorite thing that my mom makes. It is really easy and makes a lot! You can cut the recipie in half and I usually don't use all of the dressing that it makes, but you can keep the extras in the fridge. There is also an oriental salad dressing that is sold at costco, but i like the homemade one way better!
2 head lettuce- 1 green leaf, 1 iceberg
6 green onions finely chopped
2 pkg ramen (broken up in the package)
4 tbsp sliced almonds browned (350 in oven for a few minutes)
4 tbsp sesame seeds
2 can mandarin oranges 6 oz
wash lettuce, cut into salad size pieces, place in bowl. Layer all of the yummy stuff on top. then pour dressing over and enjoy!
Dressing:
3/4 C seasoned rice vinegar
1.2 C sugar
1 tsp salt
1 tsp pepper
1 C veg oil
*mix in something that you can keep the extras in!
This is my favorite thing that my mom makes. It is really easy and makes a lot! You can cut the recipie in half and I usually don't use all of the dressing that it makes, but you can keep the extras in the fridge. There is also an oriental salad dressing that is sold at costco, but i like the homemade one way better!
Monday, September 18, 2006
Chicken Wild Rice Soup
Ingredients:
2 c cooked chicken
1/2 c wild rice (cooked)
1/2 c onion, chopped
1/2 c celery, sliced thin
1/4 c butter
1/2 c carrots, sliced thin
1/4 c flour
4 c chicken broth
1 c cream
parsley flakes (optional)
Directions:
Saute onion, celery, and carrots in the butter. Blend in flour and stir. Add chicken broth and parsley flakes. Stir until thick. Add cooked rice, cream, and chicken. Cook 5 minutes. (If desired top with crispy bacon and/or paprika before serving) Yum!
-Heather
2 c cooked chicken
1/2 c wild rice (cooked)
1/2 c onion, chopped
1/2 c celery, sliced thin
1/4 c butter
1/2 c carrots, sliced thin
1/4 c flour
4 c chicken broth
1 c cream
parsley flakes (optional)
Directions:
Saute onion, celery, and carrots in the butter. Blend in flour and stir. Add chicken broth and parsley flakes. Stir until thick. Add cooked rice, cream, and chicken. Cook 5 minutes. (If desired top with crispy bacon and/or paprika before serving) Yum!
-Heather
Thursday, September 14, 2006
Apple-Cheddar Quesadillas
Apple-Cheddar Quesadillas
I got this recipe off wholefoods.com and really like it!
Ingredients:
whole wheat tortillas
apple, thinly sliced (whatever kind of apple you like)
cheddar cheese, grated (or whatever kind of cheese you want)
butter or cooking spray
Sprinkle some cheese on one half of a tortilla, add apple slices, then sprinkle some more cheese. Fold the tortilla over that half. Melt the butter in a frying pan over med-med high heat and then place the folded tortilla in the pan. Cook until one side is golden brown and cheese is melting, flip to the other side and brown it too. When both sides are brown and cheese is melted, it's done. Enjoy!
I love quesadillas and think this is a delicious variation on the regular thing! I like the crunch and taste of the apples with the cheese!
I got this recipe off wholefoods.com and really like it!
Ingredients:
whole wheat tortillas
apple, thinly sliced (whatever kind of apple you like)
cheddar cheese, grated (or whatever kind of cheese you want)
butter or cooking spray
Sprinkle some cheese on one half of a tortilla, add apple slices, then sprinkle some more cheese. Fold the tortilla over that half. Melt the butter in a frying pan over med-med high heat and then place the folded tortilla in the pan. Cook until one side is golden brown and cheese is melting, flip to the other side and brown it too. When both sides are brown and cheese is melted, it's done. Enjoy!
I love quesadillas and think this is a delicious variation on the regular thing! I like the crunch and taste of the apples with the cheese!
Tuesday, September 12, 2006
Creamy Chicken and Noodles
We had this for dinner last night. It's a great comfort food.
1/2 onion, chopped
2-3 celery stalks, chopped
1 cup baby carrots, sliced
2-3 chicken breasts
1/2 cup water
1 tsp thyme
pepper to taste
Throw everything in the crockpot for 6 or so hours, until chicken shreds easily. Serve over egg noodles.
1/2 onion, chopped
2-3 celery stalks, chopped
1 cup baby carrots, sliced
2-3 chicken breasts
1/2 cup water
1 tsp thyme
pepper to taste
Throw everything in the crockpot for 6 or so hours, until chicken shreds easily. Serve over egg noodles.
Saturday, September 09, 2006
Mexican Quiche
First prepare crust or buy a premade one. Prick and bake single shell just till light golden color.
Then Mix:
5 eggs
1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cumin
salt to taste (1/4-1/2tsp.)
Add:
1 c. ricotta
2 c. Mex. Cheese (or 1 c. Monterrey Jack and 1 c. Cheddar mild)
4 oz. green chiles
1/4 c. butter melted, but not hot
Mix all ingredients in order. You may like to reserve a small portion of cheese to sprinkle on top last few minutes of baking to garnish. Pour mixture into pre-baked pie crust. If you don't have a quiche size dish to cook this in you can use a pie tin, but there will be excess mixture. Bake at 350 for 45 minutes. Check crust after 25 minutes, and cover with foil ring just around crust. Serve with sliced avocado on top!
Enjoy!
Then Mix:
5 eggs
1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cumin
salt to taste (1/4-1/2tsp.)
Add:
1 c. ricotta
2 c. Mex. Cheese (or 1 c. Monterrey Jack and 1 c. Cheddar mild)
4 oz. green chiles
1/4 c. butter melted, but not hot
Mix all ingredients in order. You may like to reserve a small portion of cheese to sprinkle on top last few minutes of baking to garnish. Pour mixture into pre-baked pie crust. If you don't have a quiche size dish to cook this in you can use a pie tin, but there will be excess mixture. Bake at 350 for 45 minutes. Check crust after 25 minutes, and cover with foil ring just around crust. Serve with sliced avocado on top!
Enjoy!
Thursday, September 07, 2006
Brocolli Ham Quiche
Ok...I just made this all during Avery's nap. And she napped for a whole 30 minutes so this was quick and easy. I'll throw it in the oven as it gets closer to dinnertime. Here it goes...Oh, I haven't tried it before, but Megg has and says it is tasty.
1 pie crust (I got mine at Trader Joes)
1 lb. Brocolli
1 Cup diced ham (I got it from the deli and just tear it into pieces)
1/2 tsp. salt
1/8 tsp. pepper
2 TB. chopped onion (I left this out)
6 eggs
3 oz. softened cream cheese
1 Cup grated Cheddar cheese
1/4 Parmesan cheese
In a large bowl, combine eggs, cream cheese, and Cheddar cheese. Stir in brocolli, ham, onion, salt and pepper, Spoon into a cold, unbaked pie crust shell. Sprinkle with 1.4 cup Parmesan cheese. Bake at 425 degrees for 30-35 minutes. Let stand 10 minutes before serving.
Enjoy!
1 pie crust (I got mine at Trader Joes)
1 lb. Brocolli
1 Cup diced ham (I got it from the deli and just tear it into pieces)
1/2 tsp. salt
1/8 tsp. pepper
2 TB. chopped onion (I left this out)
6 eggs
3 oz. softened cream cheese
1 Cup grated Cheddar cheese
1/4 Parmesan cheese
In a large bowl, combine eggs, cream cheese, and Cheddar cheese. Stir in brocolli, ham, onion, salt and pepper, Spoon into a cold, unbaked pie crust shell. Sprinkle with 1.4 cup Parmesan cheese. Bake at 425 degrees for 30-35 minutes. Let stand 10 minutes before serving.
Enjoy!
Wednesday, September 06, 2006
Cranberry Chicken
4-6 boneless chicken breasts
1 8 oz bottle Catalina salad dressing
1 16 oz can whole cranberry sauce
1 envelope dry onion soup mix
Put chicken in a flat baking dish (making sure to keep the chicken flat, don't stack them). Combine and mix the dressing, cranberry sauce, and soup mix. Pour over chicken. Cover and refrigerate over night (if you have time this makes it taste the best). Bake uncovered, at 350 for 45-60 minutes or until chicken is done.
1 8 oz bottle Catalina salad dressing
1 16 oz can whole cranberry sauce
1 envelope dry onion soup mix
Put chicken in a flat baking dish (making sure to keep the chicken flat, don't stack them). Combine and mix the dressing, cranberry sauce, and soup mix. Pour over chicken. Cover and refrigerate over night (if you have time this makes it taste the best). Bake uncovered, at 350 for 45-60 minutes or until chicken is done.
Tuesday, September 05, 2006
Chicken Pasta Salad
2 cups uncooked mini bowtie pasta
2 cups mayo
¼ cup half and half
1 teaspoon salt
2 Tablespoons lemon juice
2 teaspoon pepper
4 cups shredded cooked chicken
2 cups halved green grapes
2 cups chopped cucumber
1 cup chopped celery
Cook pasta, drain and rinse with cold water. In bowl combine mayo, half and half, salt, lemon juice and pepper. Stir in pasta chicken and remaining ingredients. Cover and refrigerate several hours. Serve plain, over lettuce, or in a croissant.
2 cups mayo
¼ cup half and half
1 teaspoon salt
2 Tablespoons lemon juice
2 teaspoon pepper
4 cups shredded cooked chicken
2 cups halved green grapes
2 cups chopped cucumber
1 cup chopped celery
Cook pasta, drain and rinse with cold water. In bowl combine mayo, half and half, salt, lemon juice and pepper. Stir in pasta chicken and remaining ingredients. Cover and refrigerate several hours. Serve plain, over lettuce, or in a croissant.
Tuesday, August 29, 2006
Chocolate Zucchini Cake
This cake is SO good. Make it if you are having people over or just want to splurge. It's SO good. I'm not a huge chocolate person, but this is tasty.
Cream Together
1/2 Cup Butter
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
Add
2 Cups Zucchini, finely grated
1/2 Cup buttermilk
1 tsp. Vanilla
Mix and Add
2 1/2 Cup Flour
3 TB Cocoa
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Mix together well and pour into greased 9 x13 pan
Topping (sprinkle on top before you bake)
1 Cup chocolate chips
2/4 Cup walnuts (or whatever nut or no nuts at all)
2/3 Cup brown sugar
Bake at 350 for 40-45 minutes
Cream Together
1/2 Cup Butter
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
Add
2 Cups Zucchini, finely grated
1/2 Cup buttermilk
1 tsp. Vanilla
Mix and Add
2 1/2 Cup Flour
3 TB Cocoa
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Mix together well and pour into greased 9 x13 pan
Topping (sprinkle on top before you bake)
1 Cup chocolate chips
2/4 Cup walnuts (or whatever nut or no nuts at all)
2/3 Cup brown sugar
Bake at 350 for 40-45 minutes
Sunday, August 27, 2006
Meatloaf Muffins
This is one of my staples. The kids like the little muffins and it cooks in only 20 minutes versus almost an hour with a regular meatloaf. The bbq sauce instead of ketcup is tasty, and it's loaded with veggies that are easy enough to sneak in (from my husband, not the kids!).
1 2/3 to 1 3/4 pounds ground sirloin
1/2 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (Montreal Steak Seasoning by McCormick)
1 1/2 cup barbecue sauce
1 tablespoon Worcestershire sauce
Preheat oven to 450 degrees F.
Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Spray the muffin tin with nonstick spray. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
1 2/3 to 1 3/4 pounds ground sirloin
1/2 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (Montreal Steak Seasoning by McCormick)
1 1/2 cup barbecue sauce
1 tablespoon Worcestershire sauce
Preheat oven to 450 degrees F.
Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Spray the muffin tin with nonstick spray. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
Warm Brie with Fugi Apple, Pear and Melba Toasts
I LOVE Brie cheese. I swear I could eat an entire wheel myself. This is the easiest way to prepare it.
1 large Fugi apple
1 large red or brown skinned pear, slightly underripe
A wedge of lemon
1 pound individual wheel brie cheese
24 sesame Melba toast rounds
Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.
Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high.
1 large Fugi apple
1 large red or brown skinned pear, slightly underripe
A wedge of lemon
1 pound individual wheel brie cheese
24 sesame Melba toast rounds
Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.
Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high.
Friday, August 25, 2006
Lasagna
1lb. ground beef or ground turkey
1/2 tsp. garlic powder. Salt/pepper to taste
1c. grated carrots
1c. sliced mushrooms (fresh)
1 Tbs. olive oil
28 oz. jar spaghetti sauce
25 oz. pkg. frozen cheese ravioli
(cooked and drained)
3 c. (12 oz.) shredded mozzarella cheese
1/2 c. grated parmesan cheese
minced parsley
1) cook meat, sprinkle with garlic powder, salt and pepper. Set aside...
2) in a saucepan, cook carrots and mushrooms in olive oil until tender.
Stir in spaghetti sauce. Add cooked meat.
3) Spread 1/2 c. of the sauce in a greased (I used Pam) 9x13 pan. Layer with 1/2 the ravioli, spaghetti sauce mixture and mozzarella cheese. Repeat layers.
4) Top with parmesan cheese and parsley....Cover and bake at 375 degrees for 25 to 30 minutes or until bubbly. Uncover, bake 10 minutes longer. Let stand 15 minutes before serving.
1/2 tsp. garlic powder. Salt/pepper to taste
1c. grated carrots
1c. sliced mushrooms (fresh)
1 Tbs. olive oil
28 oz. jar spaghetti sauce
25 oz. pkg. frozen cheese ravioli
(cooked and drained)
3 c. (12 oz.) shredded mozzarella cheese
1/2 c. grated parmesan cheese
minced parsley
1) cook meat, sprinkle with garlic powder, salt and pepper. Set aside...
2) in a saucepan, cook carrots and mushrooms in olive oil until tender.
Stir in spaghetti sauce. Add cooked meat.
3) Spread 1/2 c. of the sauce in a greased (I used Pam) 9x13 pan. Layer with 1/2 the ravioli, spaghetti sauce mixture and mozzarella cheese. Repeat layers.
4) Top with parmesan cheese and parsley....Cover and bake at 375 degrees for 25 to 30 minutes or until bubbly. Uncover, bake 10 minutes longer. Let stand 15 minutes before serving.
Friday Pizza
We eat homemade pizza practically every Friday (probably why I though to make a recipe blog...need new recipes) - dough from the breadmaker, Trader Joe's pizza sauce and mozzarella cheese. Simple. Easy. Fast.
Swiss Chicken
5-6 chicken breasts
1 can cream of chicken soup (do not dilute)
5-6 slices of swiss cheese
1 package Stove Top stuffing mix
butter, melted
Place chicken breasts in baking pan. Salt & pepper to taste. Top each breast with one slice of cheese. Spread soup on each cheese slice. Mix bread crumbs from stuffing mix with seasoning packet from stuffing mix (dry). Sprinkle dry stuffing mix over all. Drizzle melted butter over top.
Bake at 300 degrees about 45 minutes
1 can cream of chicken soup (do not dilute)
5-6 slices of swiss cheese
1 package Stove Top stuffing mix
butter, melted
Place chicken breasts in baking pan. Salt & pepper to taste. Top each breast with one slice of cheese. Spread soup on each cheese slice. Mix bread crumbs from stuffing mix with seasoning packet from stuffing mix (dry). Sprinkle dry stuffing mix over all. Drizzle melted butter over top.
Bake at 300 degrees about 45 minutes
Classico Tomato + Basil Lasagna Roll-ups
Recipe calls for:
15 oz. Container Ricotta Cheese
1 C (4 oz.) shredded mozzarella cheese
1/4 C grated Parmesan cheese
10 oz. Package of frozen spinach, thawed and drained (chopped)
1 egg lightly beaten
9 lasagna noodles, cooked
26 oz jar Classico di Napoli Tomato and Basil Pasta Sauce (or any kind you have)
I also add:
cooked sausage, chopped bell peppers and red onions (sauteed in olive oil if I have the time), sliced black olives
1. Preheat oven to 350. Combine Ricotta, spinach, mozzarella, parmesan, and egg (along with any other ingredients you may add). Spread about 1/3 C of the mixture on each lasagna noodle and roll it up.
2. Pour 1/3 C pasta sauce into the bottom of a 9x13 baking dish. Arrange lasagna rolls seam side down in dish. Top with remaining sauce.
3. Cover with aluminum foil and bake for 35 min, or until hot.
This recipe is from the Costco Cook book and is one of our favorites! Lately I have made it a few times without the spinach, or with just a little bit of chopped fresh spinach, and I think that I like it more that way. And you can add anything, I usually just check to see what it in my fridge and go from there.
Enjoy!
Ashley
15 oz. Container Ricotta Cheese
1 C (4 oz.) shredded mozzarella cheese
1/4 C grated Parmesan cheese
10 oz. Package of frozen spinach, thawed and drained (chopped)
1 egg lightly beaten
9 lasagna noodles, cooked
26 oz jar Classico di Napoli Tomato and Basil Pasta Sauce (or any kind you have)
I also add:
cooked sausage, chopped bell peppers and red onions (sauteed in olive oil if I have the time), sliced black olives
1. Preheat oven to 350. Combine Ricotta, spinach, mozzarella, parmesan, and egg (along with any other ingredients you may add). Spread about 1/3 C of the mixture on each lasagna noodle and roll it up.
2. Pour 1/3 C pasta sauce into the bottom of a 9x13 baking dish. Arrange lasagna rolls seam side down in dish. Top with remaining sauce.
3. Cover with aluminum foil and bake for 35 min, or until hot.
This recipe is from the Costco Cook book and is one of our favorites! Lately I have made it a few times without the spinach, or with just a little bit of chopped fresh spinach, and I think that I like it more that way. And you can add anything, I usually just check to see what it in my fridge and go from there.
Enjoy!
Ashley
Thursday, August 24, 2006
Au Jus Sandwiches
3-4 lbs of London Broil
2 cups of beef broth
2 cups of water
1 packet Au Jus seasoning
1 packet Good Seasons Italian dressing mix
Put everything in the crockpot and cook for at least 8 hours. Serve on toasted French rolls with melted provolone cheese. Even better if you use the "au jus" and dip your sandwich in!
2 cups of beef broth
2 cups of water
1 packet Au Jus seasoning
1 packet Good Seasons Italian dressing mix
Put everything in the crockpot and cook for at least 8 hours. Serve on toasted French rolls with melted provolone cheese. Even better if you use the "au jus" and dip your sandwich in!
Summer Spinach Salad
This is a great salad to take to a shower or BBQ because it's very pretty.
1 bag of fresh spinach leaves
1 container of strawberries, sliced
1 container of blackberries
1-2 avocados, sliced
2/3 cup of silvered almonds
Raspberry vinaigrette from Trader Joes
Toss everything together.
1 bag of fresh spinach leaves
1 container of strawberries, sliced
1 container of blackberries
1-2 avocados, sliced
2/3 cup of silvered almonds
Raspberry vinaigrette from Trader Joes
Toss everything together.
Gourmet Foil Dinners
Both of these are fabulous for a quick, easy dinner with no dishwashing. Or you can prepare them beforehand for a bonfire or camping trip. You can add and subtract items as you wish! My cousin and I lived off these in college.
Tamale Chicken Packets
Green Bean Chicken Casserole Packets
4 (18 x 12-inch) sheets heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 teaspoon salt1/4 teaspoon pepper
Paprika
2 cups frozen cut green beans (I think I used canned)
1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
2 tablespoons butter or margarine
4 sheets heavy duty aluminum foil
Preheat oven to 450 degrees F or set grill to medium-high. Center one chicken breast half on each sheet of heavy duty aluminum foil. Combine soup, salt and pepper. Spoon soup mixture over chicken; sprinkle with paprika. Top with vegetables; dot with margarine. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake for 30 to 35 minutes on a cookie sheet in oven or grill for 22 to 24 minutes in covered grill. Makes 4 servings.
Tamale Chicken Packets
Green Bean Chicken Casserole Packets
4 (18 x 12-inch) sheets heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 teaspoon salt1/4 teaspoon pepper
Paprika
2 cups frozen cut green beans (I think I used canned)
1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
2 tablespoons butter or margarine
4 sheets heavy duty aluminum foil
Preheat oven to 450 degrees F or set grill to medium-high. Center one chicken breast half on each sheet of heavy duty aluminum foil. Combine soup, salt and pepper. Spoon soup mixture over chicken; sprinkle with paprika. Top with vegetables; dot with margarine. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake for 30 to 35 minutes on a cookie sheet in oven or grill for 22 to 24 minutes in covered grill. Makes 4 servings.
Pancakes
Easy pancake recipe to make from scratch and healthier than the mixes. Devin made them this morning...
1 Egg
1 1/2 Cup Milk (buttermilk is good too)
1 heaping tsp. baking powder (I've used baking soda when I'm out of powder and they still turn out)
Dash of salt
1/2 tsp. vanilla or lemon extract (vanilla is better, I think)
1 Cup flour (or more to desire consistency)
Beat all ingredients well. Bake on hot griddle or frying pan on stove. May be served with butter and syrup or fresh fruit. No sugar in recipe and incredibly tasty.
Enjoy!
1 Egg
1 1/2 Cup Milk (buttermilk is good too)
1 heaping tsp. baking powder (I've used baking soda when I'm out of powder and they still turn out)
Dash of salt
1/2 tsp. vanilla or lemon extract (vanilla is better, I think)
1 Cup flour (or more to desire consistency)
Beat all ingredients well. Bake on hot griddle or frying pan on stove. May be served with butter and syrup or fresh fruit. No sugar in recipe and incredibly tasty.
Enjoy!
Wednesday, August 23, 2006
Kalua Pork
2 lbs pork (I use a tenderloin)
2 tablespoons liquid smoke
2 tablespoons Hawaiian salt (you could just use kosher salt)
2 cups of water
Combine everything in a crockpot and cook for 6-8 hours. Shred pork.
I serve this with sticky rice (made in the rice cooker with extra water), a green salad and fresh pineapple. Super easy, super good and takes you to the Islands!
2 tablespoons liquid smoke
2 tablespoons Hawaiian salt (you could just use kosher salt)
2 cups of water
Combine everything in a crockpot and cook for 6-8 hours. Shred pork.
I serve this with sticky rice (made in the rice cooker with extra water), a green salad and fresh pineapple. Super easy, super good and takes you to the Islands!
red meat
there's a name for this recipe, but i don't know what it is.
go get some steak, massage it with coarse pepper and kosher salt, then soak it in worcestshire sauce for a few hours.
grill it up.
it's awesome.
we ate it last week.
Ryan and Jen
go get some steak, massage it with coarse pepper and kosher salt, then soak it in worcestshire sauce for a few hours.
grill it up.
it's awesome.
we ate it last week.
Ryan and Jen
Baked Chicken Bites (Chicken Fingers)
This is a great recipe. It's quick and so good. I usually serve it with a salad and applesauce. It could be an appetizer if you were to throw a dinner party, but we always eat them for dinner. IF you double it, they make great leftover lunches. Have bbq sauce, ketchup and ranch as dips.
2-3 Skinless, Boneless organic chicken breasts
1 TB freshly squeezed lemon juice
1 TB olive oil
1 tsp garlic salt
1 TB mustard
1 Cup dry bread crumbs
Preheat oven to 375. Cut chicken breasts into desired size strips. In a medium bowl, combine lemon juice, oil, garlic and mustard. Add cut chicken strips to lemon mixture and marinate in the refrigerator for 30 minutes or longer. Spread breadcrumbs on a plate or wax paper. Remove chicken pieces and roll in bread crumbs to coat. Place chicken pieces on lightly oiled baking sheet and bake in the oven for 20 minutes, turning after 10 minutes. Be sure sides are golden and chicken is cooked through.
Enjoy!
Miss
2-3 Skinless, Boneless organic chicken breasts
1 TB freshly squeezed lemon juice
1 TB olive oil
1 tsp garlic salt
1 TB mustard
1 Cup dry bread crumbs
Preheat oven to 375. Cut chicken breasts into desired size strips. In a medium bowl, combine lemon juice, oil, garlic and mustard. Add cut chicken strips to lemon mixture and marinate in the refrigerator for 30 minutes or longer. Spread breadcrumbs on a plate or wax paper. Remove chicken pieces and roll in bread crumbs to coat. Place chicken pieces on lightly oiled baking sheet and bake in the oven for 20 minutes, turning after 10 minutes. Be sure sides are golden and chicken is cooked through.
Enjoy!
Miss
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