I wasn't really "feeling" the dinner I had originally planned for tonight, so I consulted the menu plan to see what I could move around and make tonight instead. This was originally slated for Monday because the husband was going to be gone, but his plans changed, so I also changed dinner plans. I decided it sounded good for tonight because it's super easy, and I didn't feel like cooking. I would have tried to convince the husband to get some kind of take-out (which would not be a hard sell), but my days of cooking dinner are numbered. I had an OB appointment today and am dilated to 5 cm!!! This kid is coming ANY TIME NOW. So, given that, I figured I might as well make dinner while I'm still relatively feeling up to it.
This isn't something we have very often because I don't think the husband is a big fan. Or I never think to make it, not sure which. It's insanely easy and pretty cheap, too, so I don't know why I don't have it in higher dinner rotation. My mom would make chicken and yellow rice when I was growing up, and I had mentioned it to my friend Nanci (Hi, Nanci!!) one time, and she said that her family had it too only they added black beans to it. Actually she may have told me that's what they were having one night and we got to talking about it. I don't know, it was a long time ago. I just don't want her to feel slighted if I got the story wrong. ;) Anyway, I love black beans, so I figured I'd try it that way and have been including black beans ever since. The husband doesn't like them, so I scoop some out for him before adding in the beans. I know, I know...I'm such a good wife.
Chicken and Yellow Rice
1 package saffron rice mix
1 or 2 chicken breasts, cooked and shredded
1 can black beans, drained and rinsed
Cook rice mix according to package directions. Mix in chicken and black beans.
*****
See? Insanely easy. I'm almost embarassed to include it, but I had included it before so what the hell. I was worried it wasn't going to be enough but there's at least one--if not two--servings left. The boy eats it pretty well, too. We didn't have anything fancy with it, just some peas and salad.
I think it would be good in a vegetarian version as well with just black beans and no chicken. Not sure how filling it would be, but it would at least be a good side dish.
Thursday, November 13, 2008
Wednesday, November 12, 2008
Pasta with Creamy Tomato and Goat Cheese Sauce
Wow, yesterday's post was #400!! I had no idea I had that many. Exciting!
This is another recipe from the cookbook Jen B. gave me as a baby shower gift. I have some goat cheese in the fridge from our anniversary "dinner" a few weeks ago. I say "dinner" because I couldn't come up with anything to make last minute, the husband didn't want to grill, so I ran to the store and got a bunch of yummy appetizer stuff. Really that was probably a better choice than anything I would have come up with to make. They had some herb goat cheese I couldn't resist buying, but we had so many other snacks not a lot of it was eaten. I think I'm probably shy on the four ounces, but I don't think by much. I also don't think I have any complete boxes of pasta, so it will be one of those "throw all these random pasta types into the pot" nights. I kind of feel like I'm coming down with a cold, so I'm totally digging that this is going to be a fast dinner to put together.
Pasta with Creamy Tomato and Goat Cheese Sauce
1 16-ounce box farfalle or rotini pasta
2 cups favorite prepared pasta sauce
1 4-ounce log goat cheese, cut into four pieces
In a large pot of lightly salted boiling water, cook the pasta according to package directions. Drain and transfer to a serving dish. In a small saucepan over medium heat, heat the pasta sauce for 5-10 minutes or until lightly bubbling, stirring occasionally. Reduce heat to low. Add the goat cheese to the pasta sauce and stir until melted and smooth. Pour the hot sauce over the pasta; toss to coat.
*****
I just realized I'm not sure if I have pasta sauce. I know I have some in the freezer, but I don't want to deal with defrosting that, plus it's way more than I need. I know I have some canned tomatoes and some tomato sauce, so if nothing else I'll just whip up my own really fast, unless I come across a jar of Ragu in my pantry. I think we're just going to have bread and salad on the side.
*****
This pasta was awesome!!! We all really liked it. I did end up having some Ragu in the fridge, but there was a clump of fuzz on the inside of the lid, so I opted not to use it. Instead I poured two cans of diced tomatoes into my food processor and added some basil, oregano, and a touch of crushed red pepper, then pureed. It turned out great. Using two cans gave me more than the two cups called for in the recipe, but I actually used a little more than two cups because we like saucy pasta. The goat cheese gave it a nice creamy boost and added yummy flavor. And, since I hate washing dishes, I mixed it all together in the pot I had used to cook the pasta, not a separate serving dish.
Oh, and I just have to rave about Safeway's brand of organic, whole wheat pasta. I buy whole wheat pasta since it's better for us, but I'm not a fan of the texture of it. I was walking down the pasta aisle at Safeway last week and saw that organic, whole wheat penne was on clearance, so I grabbed a bag. Turns out that was the only pasta I had in the pantry, so I'm glad I had bought it. I was really surprised at the taste and texture--you couldn't even tell it was whole wheat pasta. I told the husband while we were eating that it was whole wheat, and he was surprised, too. I think I've found my new pasta of choice!
This is another recipe from the cookbook Jen B. gave me as a baby shower gift. I have some goat cheese in the fridge from our anniversary "dinner" a few weeks ago. I say "dinner" because I couldn't come up with anything to make last minute, the husband didn't want to grill, so I ran to the store and got a bunch of yummy appetizer stuff. Really that was probably a better choice than anything I would have come up with to make. They had some herb goat cheese I couldn't resist buying, but we had so many other snacks not a lot of it was eaten. I think I'm probably shy on the four ounces, but I don't think by much. I also don't think I have any complete boxes of pasta, so it will be one of those "throw all these random pasta types into the pot" nights. I kind of feel like I'm coming down with a cold, so I'm totally digging that this is going to be a fast dinner to put together.
Pasta with Creamy Tomato and Goat Cheese Sauce
1 16-ounce box farfalle or rotini pasta
2 cups favorite prepared pasta sauce
1 4-ounce log goat cheese, cut into four pieces
In a large pot of lightly salted boiling water, cook the pasta according to package directions. Drain and transfer to a serving dish. In a small saucepan over medium heat, heat the pasta sauce for 5-10 minutes or until lightly bubbling, stirring occasionally. Reduce heat to low. Add the goat cheese to the pasta sauce and stir until melted and smooth. Pour the hot sauce over the pasta; toss to coat.
*****
I just realized I'm not sure if I have pasta sauce. I know I have some in the freezer, but I don't want to deal with defrosting that, plus it's way more than I need. I know I have some canned tomatoes and some tomato sauce, so if nothing else I'll just whip up my own really fast, unless I come across a jar of Ragu in my pantry. I think we're just going to have bread and salad on the side.
*****
This pasta was awesome!!! We all really liked it. I did end up having some Ragu in the fridge, but there was a clump of fuzz on the inside of the lid, so I opted not to use it. Instead I poured two cans of diced tomatoes into my food processor and added some basil, oregano, and a touch of crushed red pepper, then pureed. It turned out great. Using two cans gave me more than the two cups called for in the recipe, but I actually used a little more than two cups because we like saucy pasta. The goat cheese gave it a nice creamy boost and added yummy flavor. And, since I hate washing dishes, I mixed it all together in the pot I had used to cook the pasta, not a separate serving dish.
Oh, and I just have to rave about Safeway's brand of organic, whole wheat pasta. I buy whole wheat pasta since it's better for us, but I'm not a fan of the texture of it. I was walking down the pasta aisle at Safeway last week and saw that organic, whole wheat penne was on clearance, so I grabbed a bag. Turns out that was the only pasta I had in the pantry, so I'm glad I had bought it. I was really surprised at the taste and texture--you couldn't even tell it was whole wheat pasta. I told the husband while we were eating that it was whole wheat, and he was surprised, too. I think I've found my new pasta of choice!
Tuesday, November 11, 2008
Herb Crusted Pork Roast
I totally thought I had posted this earlier when I posted last night's recipe, but then I realized I hadn't because I wasn't 100% sure what I was going to make tonight. I was so confident I had posted it, when I was getting out the recipe for the potatoes I made to go with it I thought, "Oh shoot I forgot to post the potato recipe with the pork roast recipe." Pregnancy brain, I tell ya.
This has been on our menu for I think three weeks now and kept getting pushed back for whatever reason. I don't know why, it's super easy to make and really tasty. Of course my lack of cooking recently probably accounts for most of the reasons why I've been pushing it back. I bought the potatoes last week for the potato recipe I wanted to make with it, and I wanted to get them used up, so tonight was the night.
Herb Crusted Pork Loin
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, fat side up, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
*****
I buy three or four pound pork loin roasts when they're on sale and cut them up into one pound increments, so the roast I used was roughly one pound. Honestly for the three of us, it was the perfect size. The leftovers of this recipe don't taste nearly as good as when it's fresh out of the oven, so I try to use a smaller roast and avoid having leftovers. The only pieces left tonight were two skinny end pieces. Woo hoo! Since I use a much smaller roast than what's called for, I reduce the cooking times by half, so I do 15 minutes at 475 and then 30 minutes or so at 425. When I put my meat thermometer in it, it registered 170 after the 30 minutes, so that was perfect. I forgot to scale back the ingredients for the herb crust, but I think it was a good amount, gave the roast lots of flavor.
My side dish with this were Barefoot Contessa's Parmesan Smashed Potatoes from The Barefoot Contessa Cookbook, although the recipe is also on the Food Network website. I don't remember what the original occasion was that I wanted to make these for, maybe my anniversary at the end of October? No idea. But since I heart all things Ina, I kept moving them on the menu with the pork roast (or the elusive whole chicken I kept meaning to make last week but never actually got around to taking out of the freezer). I didn't use quite the whole three pounds of potatoes that it called for, so I scaled back all the other ingredients, too. These were AWESOME. There was just enough parmesan to give the potatoes a little oomph and zing of flavor without overpowering them. I was worried they were going to be really gummy when I was adding in the half and half, butter, and sour cream, but they weren't at all. The recipe calls for you to mix them up in the bowl of a stand mixer, but that was going to just be one more pan I'd have to wash, and frankly I had enough pans to wash tonight without adding one more to the pile. So I mashed them up in the pot I cooked the potatoes in and added everything to that.
Overall this was a really yummy down-home, good for cooler fall weather type dinner.
This has been on our menu for I think three weeks now and kept getting pushed back for whatever reason. I don't know why, it's super easy to make and really tasty. Of course my lack of cooking recently probably accounts for most of the reasons why I've been pushing it back. I bought the potatoes last week for the potato recipe I wanted to make with it, and I wanted to get them used up, so tonight was the night.
Herb Crusted Pork Loin
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, fat side up, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
*****
I buy three or four pound pork loin roasts when they're on sale and cut them up into one pound increments, so the roast I used was roughly one pound. Honestly for the three of us, it was the perfect size. The leftovers of this recipe don't taste nearly as good as when it's fresh out of the oven, so I try to use a smaller roast and avoid having leftovers. The only pieces left tonight were two skinny end pieces. Woo hoo! Since I use a much smaller roast than what's called for, I reduce the cooking times by half, so I do 15 minutes at 475 and then 30 minutes or so at 425. When I put my meat thermometer in it, it registered 170 after the 30 minutes, so that was perfect. I forgot to scale back the ingredients for the herb crust, but I think it was a good amount, gave the roast lots of flavor.
My side dish with this were Barefoot Contessa's Parmesan Smashed Potatoes from The Barefoot Contessa Cookbook, although the recipe is also on the Food Network website. I don't remember what the original occasion was that I wanted to make these for, maybe my anniversary at the end of October? No idea. But since I heart all things Ina, I kept moving them on the menu with the pork roast (or the elusive whole chicken I kept meaning to make last week but never actually got around to taking out of the freezer). I didn't use quite the whole three pounds of potatoes that it called for, so I scaled back all the other ingredients, too. These were AWESOME. There was just enough parmesan to give the potatoes a little oomph and zing of flavor without overpowering them. I was worried they were going to be really gummy when I was adding in the half and half, butter, and sour cream, but they weren't at all. The recipe calls for you to mix them up in the bowl of a stand mixer, but that was going to just be one more pan I'd have to wash, and frankly I had enough pans to wash tonight without adding one more to the pile. So I mashed them up in the pot I cooked the potatoes in and added everything to that.
Overall this was a really yummy down-home, good for cooler fall weather type dinner.
Herbed Chicken and Dumplings
This was our dinner last night, but I was so busy nesting yesterday I didn't get a chance to post it. Seriously, my family room has never been cleaner than it is now. Well, there's toys that somehow migrated out of the toy room and some clutter on the coffee table, but the room itself almost sparkles. We had our carpets cleaned yesterday, and I was motivated to clean with all the furniture out of the way. I cleaned baseboards (insert mental image of a pregnant woman with nine days until her due date on hands and knees with a bottle of 409 scrubbing), vacuumed the blades of the ceiling fan, vacuumed up the corners of the room to get rid of dust and cobwebs. I still need to Magic Eraser some spots on the walls, but the room looks great. Our kitchen floor, however, was a casualty to the whole carpet cleaning process. Our couch and loveseat stuck to the linoleum or something and tore it up in a couple spots. Only one is REALLY noticeable and deep. We've always said we wanted to put tile in there, so I guess this is a sign that now is the time. Anyway, in my cleaning frenzy yesterday I also completely cleaned out my car, brought in the baby swing and washed the cover, washed the boy's laundry. I don't remember what else, but I have more on my list to get done today.
On to the whole point of my blog! I was looking through October's issue of Cooking Light over the weekend (somehow I had never gone through it!) and found a recipe for chicken and dumplings that looked really good, and I already had most of the ingredients on hand to make it. Of course at the grocery store yesterday I realized I had forgotten to check the recipe before we left to see what the ingredients were that I didn't have. Oops. Turned out it was only parsley, so that's not too bad. I heart chicken and dumplings, but this was my first time making it myself. My mom made some really good ones when I was little, but she hasn't made them in years. Or at least she hasn't made them for me.
Herbed Chicken and Dumplings
Cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 cup (1/4-inch) diagonally cut celery
1/2 cup (1/4-inch) diagonally cut carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
*****
Like I said, I forgot to buy parsley, so I left that out of the soup mixture and used dried parsley in the dumplings. I also used chicken breasts instead of thighs, and I doubled the recipe since it only made two servings. I'm not sure if it's really a recipe that doubles well. I think next time I'd cut down on the amount of broth--six cups was a lot, I think four or five would have sufficed. It also needed a little something more for flavor. The broth/chicken/veggies was kind of bland. I think next time I might toss the chicken pieces in some seasoned flour before browning to give it a little extra oomph and help thicken the broth some. The dumplings, however, were FANTASTIC. The husband said he could have left the soup and just had the dumplings. The boy liked it well enough, although I don't know if he ever tried the dumplings. All in all, I'd try making this again to see if I could jazz it up a bit so there was a bit more flavor to it, but if I still couldn't get it right after that, I'd probably stop trying.
On to the whole point of my blog! I was looking through October's issue of Cooking Light over the weekend (somehow I had never gone through it!) and found a recipe for chicken and dumplings that looked really good, and I already had most of the ingredients on hand to make it. Of course at the grocery store yesterday I realized I had forgotten to check the recipe before we left to see what the ingredients were that I didn't have. Oops. Turned out it was only parsley, so that's not too bad. I heart chicken and dumplings, but this was my first time making it myself. My mom made some really good ones when I was little, but she hasn't made them in years. Or at least she hasn't made them for me.
Herbed Chicken and Dumplings
Cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 cup (1/4-inch) diagonally cut celery
1/2 cup (1/4-inch) diagonally cut carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
*****
Like I said, I forgot to buy parsley, so I left that out of the soup mixture and used dried parsley in the dumplings. I also used chicken breasts instead of thighs, and I doubled the recipe since it only made two servings. I'm not sure if it's really a recipe that doubles well. I think next time I'd cut down on the amount of broth--six cups was a lot, I think four or five would have sufficed. It also needed a little something more for flavor. The broth/chicken/veggies was kind of bland. I think next time I might toss the chicken pieces in some seasoned flour before browning to give it a little extra oomph and help thicken the broth some. The dumplings, however, were FANTASTIC. The husband said he could have left the soup and just had the dumplings. The boy liked it well enough, although I don't know if he ever tried the dumplings. All in all, I'd try making this again to see if I could jazz it up a bit so there was a bit more flavor to it, but if I still couldn't get it right after that, I'd probably stop trying.
Friday, November 7, 2008
Chilaquiles
We're apparently having Benah week at our house...the pumpkin cake (which is gone, by the way), this recipe tonight, and we'll see her tomorrow for dinner, and Will and I are going to see her at the zoo on Sunday. Those last two events of course are contingent on when this baby gets here. Hopefully he at least holds off until tomorrow night so we can catch the LSU vs. Bama game (GEAUX TIGERS!!) and make it to dinner because it's at one of my most favorite places, and I'm worried if I miss it, this kid will have that held over his head for his whole life. I don't want to put that kind of burden on him.
Anyway, I've wanted to make this for awhile, but I'm not sure why I haven't. Pretty much all of the ingredients are things I normally have on hand. I was trying to come up with some new vegetarian options to have for dinner because I feel like I'm in a rut with all the veggie dinners I make. The husband said he likes all of them when I mentioned that to him last night, but I get tired of having the same things over and over and over. I'm just not a "Thursday is meatloaf night" kind of girl. I meant to post this earlier, but I've gotten sucked into reading the Twilight books and couldn't tear myself away this afternoon.
Chilaquiles
Sauce:
1 cup salsa
2 cups tomato sauce
1/2 cup water
4 ounce can chopped green chilies, undrained
14 ounce can pinto or kidney beans, rinsed and strained
1/2 tsp ground cumin
1/2 tsp dried oregano
Fixings:
1 11-oz bag tortilla chips
1 cup sour cream
2 cups grated Monterey Jack cheese
2 Tbsp minced cilantro, optional
Preheat oven to 350. Combine all sauce ingredients in a large bowl. Pour half the sauce into a shallow baking dish (Pyrex 12x7x2) and top with half the chips. Drop small spoonfuls of sour cream all over chips, then sprinkle on half the cheese. Top with remaining chips, sauce, sour cream, and cheese. Bake 35 minutes or until bubbly hot around the edges. Sprinkle top with cilantro.
*****
It sounds really similar to the Taco Crescent Bake I've made before, only no crescent rolls and meatless. I didn't really change anything up in the recipe, although I didn't have enough sour cream, so I used some sour cream and some plain yogurt. I had already run to the store earlier today to buy cheese because I didn't buy enough on my weekly grocery trip on Monday, and no way did I want to brave a grocery store at 5:00 on a Friday. NO THANKS!! Oh, and I did the layers a little differently. Instead of chips, sauce, sour cream, and cheese for the order the second time, I did sauce, chips, sour cream, and cheese to match up with the first. I also spread the sour cream around instead of leaving globs. Tricky business when spreading over chips (oh, which I broke up a little), but I got it to work.
I'm excited to try this and hope it turns out. Especially since I think Benah reads my blog, and I'd hate to give it a bad review and have her read it. ;)
*****
I just realized I never reviewed this. I liked it, the husband and boy weren't quite as sold on it. The husband thought it would be good as a dip, or at least he wanted tortilla chips to dip into it. The boy ate it okay but had to be prodded along (which isn't really anything new for dinner with him at our house).
Anyway, I've wanted to make this for awhile, but I'm not sure why I haven't. Pretty much all of the ingredients are things I normally have on hand. I was trying to come up with some new vegetarian options to have for dinner because I feel like I'm in a rut with all the veggie dinners I make. The husband said he likes all of them when I mentioned that to him last night, but I get tired of having the same things over and over and over. I'm just not a "Thursday is meatloaf night" kind of girl. I meant to post this earlier, but I've gotten sucked into reading the Twilight books and couldn't tear myself away this afternoon.
Chilaquiles
Sauce:
1 cup salsa
2 cups tomato sauce
1/2 cup water
4 ounce can chopped green chilies, undrained
14 ounce can pinto or kidney beans, rinsed and strained
1/2 tsp ground cumin
1/2 tsp dried oregano
Fixings:
1 11-oz bag tortilla chips
1 cup sour cream
2 cups grated Monterey Jack cheese
2 Tbsp minced cilantro, optional
Preheat oven to 350. Combine all sauce ingredients in a large bowl. Pour half the sauce into a shallow baking dish (Pyrex 12x7x2) and top with half the chips. Drop small spoonfuls of sour cream all over chips, then sprinkle on half the cheese. Top with remaining chips, sauce, sour cream, and cheese. Bake 35 minutes or until bubbly hot around the edges. Sprinkle top with cilantro.
*****
It sounds really similar to the Taco Crescent Bake I've made before, only no crescent rolls and meatless. I didn't really change anything up in the recipe, although I didn't have enough sour cream, so I used some sour cream and some plain yogurt. I had already run to the store earlier today to buy cheese because I didn't buy enough on my weekly grocery trip on Monday, and no way did I want to brave a grocery store at 5:00 on a Friday. NO THANKS!! Oh, and I did the layers a little differently. Instead of chips, sauce, sour cream, and cheese for the order the second time, I did sauce, chips, sour cream, and cheese to match up with the first. I also spread the sour cream around instead of leaving globs. Tricky business when spreading over chips (oh, which I broke up a little), but I got it to work.
I'm excited to try this and hope it turns out. Especially since I think Benah reads my blog, and I'd hate to give it a bad review and have her read it. ;)
*****
I just realized I never reviewed this. I liked it, the husband and boy weren't quite as sold on it. The husband thought it would be good as a dip, or at least he wanted tortilla chips to dip into it. The boy ate it okay but had to be prodded along (which isn't really anything new for dinner with him at our house).
Thursday, November 6, 2008
Onion Baked Pork Chops
Since Jen B. is keeping me honest about updating every day I thought I'd better post before I get an angry phone call from her after naptime. ;) I was trying to find some new recipes for this week--or even some older ones I hadn't made in a really long time--and came across an email full of budget friendly recipes someone sent me years ago. It's ridiculous the number of recipes I have saved in my email. Actually it's ridiculous the number of recipes I have everywhere. And it makes me sad when I think about how many of them will never be made. Sigh. Anyway...I had everything on hand for this except the pork chops, but they were on sale this week and I was planning on buying them anyway, so I thought it worked out well.
Onion baked pork chops
1 envelope Lipton Secrets onion soup mix
1/3 cup bread crumbs
4 pork chops
1 egg, well beaten
Preheat oven to 400 degrees. In small bowl, combine soup mix, and bread crumbs. Dip chops in egg, then in breadcrumb mixture, until evenly coated. In lightly greased 9x13 in baking pan, arrange chops. Bake uncovered 20 min or until done, turning once.
*****
I'm thinking I may cook them on a rack in a roasting pan so the bottom doesn't get all soggy. I don't know what we'll have with this. Maybe some kind of pasta side dish and frozen mixed veggies. The starch side is what's up in the air, which isn't too big a deal.
*****
Well, the pork chops were okay. I like my other pork chop recipes better, but they weren't bad. If I needed a quick dinner one night and had everything on hand, I'd probably make them again, but I don't think I'd plan on making them, if that makes sense. I peeked in the oven at one point and thought they weren't even cooking because the color of the breading looked like the raw pork chop. Turns out they were mostly cooked, but I did leave them in for probably closer to 30 minutes because the inside was still pink and the temperature on my meat thermometer wasn't high enough. The boy really liked them and ate his whole serving without having to be prodded along which was pretty amazing.
Onion baked pork chops
1 envelope Lipton Secrets onion soup mix
1/3 cup bread crumbs
4 pork chops
1 egg, well beaten
Preheat oven to 400 degrees. In small bowl, combine soup mix, and bread crumbs. Dip chops in egg, then in breadcrumb mixture, until evenly coated. In lightly greased 9x13 in baking pan, arrange chops. Bake uncovered 20 min or until done, turning once.
*****
I'm thinking I may cook them on a rack in a roasting pan so the bottom doesn't get all soggy. I don't know what we'll have with this. Maybe some kind of pasta side dish and frozen mixed veggies. The starch side is what's up in the air, which isn't too big a deal.
*****
Well, the pork chops were okay. I like my other pork chop recipes better, but they weren't bad. If I needed a quick dinner one night and had everything on hand, I'd probably make them again, but I don't think I'd plan on making them, if that makes sense. I peeked in the oven at one point and thought they weren't even cooking because the color of the breading looked like the raw pork chop. Turns out they were mostly cooked, but I did leave them in for probably closer to 30 minutes because the inside was still pink and the temperature on my meat thermometer wasn't high enough. The boy really liked them and ate his whole serving without having to be prodded along which was pretty amazing.
Wednesday, November 5, 2008
Macaroni and Cheese
I'm having dinner issues this week. I had planned on making a Giada roast chicken recipe tonight, but I keep forgetting to take the chicken out of the freezer for it to defrost. Have I taken it out yet? Nope. So maybe we'll have it Saturday night at the rate I'm going. This dinner was slated for tomorrow night. I could eat macaroni and cheese multiple times a week, so I have to say I'm not disappointed we're having it a night early. Plus I need to clean up my kitchen a little, and just making mac and cheese will be easier than a whole chicken.
This mac and cheese is my mother-in-law's recipe. It's so yummy. She makes it as a Thanksgiving side dish, and there are never any leftovers. The husband's family are all cheese lovers, so it's always ooey-gooey-cheesy, which is just how I like it! Mmmm...the more I think about this, the more excited I am for dinner tonight!
Aurelia's Macaroni and Cheese
(these are "unmeasured ingredients", add to your taste)
hot boiled macaroni (8 to 12 ounce bag)
1 bag of shredded cheddar cheese (~8oz)
parmesan cheese (1/4 cup)
butter or margarine (1/2 stick)
few tablespoons of milk
salt/pepper
boil macaroni, drain. mix all other ingredients into the hot macaroni. place in 350 oven for about 10 minutes or until cheese is melted.
(toss in other cheeses as you like. ie american is good)
*****
It's totally easy and so yummy. I usually add in two bags of shredded cheese, I think this time I bought a bag of sharp cheddar (I heart sharp cheddar) and a colby-jack blend. I kind of want to start making it now and just eat ridiculously early, it's sounding so yummy to me. I think I'll cook some carrots to go along with it so we're having something more substantial with it.
This mac and cheese is my mother-in-law's recipe. It's so yummy. She makes it as a Thanksgiving side dish, and there are never any leftovers. The husband's family are all cheese lovers, so it's always ooey-gooey-cheesy, which is just how I like it! Mmmm...the more I think about this, the more excited I am for dinner tonight!
Aurelia's Macaroni and Cheese
(these are "unmeasured ingredients", add to your taste)
hot boiled macaroni (8 to 12 ounce bag)
1 bag of shredded cheddar cheese (~8oz)
parmesan cheese (1/4 cup)
butter or margarine (1/2 stick)
few tablespoons of milk
salt/pepper
boil macaroni, drain. mix all other ingredients into the hot macaroni. place in 350 oven for about 10 minutes or until cheese is melted.
(toss in other cheeses as you like. ie american is good)
*****
It's totally easy and so yummy. I usually add in two bags of shredded cheese, I think this time I bought a bag of sharp cheddar (I heart sharp cheddar) and a colby-jack blend. I kind of want to start making it now and just eat ridiculously early, it's sounding so yummy to me. I think I'll cook some carrots to go along with it so we're having something more substantial with it.
Benah's Pumpkin Crumb Cake
As I was driving home after an OB appointment this morning (3 cm dilated, by the way, and the doctor said the kid could literally come any day now!) I was suddenly struck with a craving for pumpkin pie. Like I almost turned the car around to go to the nearest grocery store and buy one that I could eat for lunch. "Big deal," you're probably thinking. "She's pregnant, doesn't she get cravings all the time?" Yeah, I do...but generally not for foods I hate. I think the last time I had pumpkin pie my age was in single digits. I just don't like the stuff. But, I really wanted some and didn't want to have to drive to the store. I had a can of pumpkin in the pantry and a frozen pie crust in the freezer, so I thought I'd see if I had everything to make one.
Then I remembered this recipe.
A lot of things pumpkin I could take or leave, but I do like a good pumpkin bread, and I LOVE this cake. Some of my friends and I used to do a monthly supper club. Then we all started having kids, and it fell to the wayside. Anyway, whoever was hosting it would make the main dish, and the rest of us would bring a side dish, salad, or dessert. When we had a fall themed dinner, my friend Benah made this cake for dessert. To be honest, I was skeptical given my dislike for most things pumpkin. But to be nice I had a piece...plus it's rare I turn down dessert. The cake was AWESOME. I've been making it every fall since we had that supper club, which was December 2004.
I thought this would be a great substitute for pumpkin pie since I actually like it and had everything on hand to make it. Now I just can't let myself sit and eat the whole darn thing this afternoon. I was seriously giddy when I realized I could make this cake.
Benah's Pumpkin Crumb Cake
Crust:
1 pkg (18 oz) yellow cake mix (take out one cup for topping)
1 egg
1 stick butter, melted
Filling:
1 lb can pumpkin
3 eggs
½ c granulated sugar
¼ c brown sugar
1 ½ tsp cinnamon (or 1/2 tsp each of cinnamon, nutmeg, ginger)
Topping
1 cup cake mix
½ c granulated sugar
½ c chopped nuts (optional)
3 tbsp butter
Preheat oven to 350. Mix crust ingredients; pat into greased 9x13 pan.
Beat filling ingredients; pour over crust.
Combine topping and crumble over filling.
Bake for 45-55 min.
*****
Mine is in the oven now and smells fantastic. I can't wait to have some. The husband never remembers this cake until he eats some of it, then he also wants to eat the whole darn pan of it.
Then I remembered this recipe.
A lot of things pumpkin I could take or leave, but I do like a good pumpkin bread, and I LOVE this cake. Some of my friends and I used to do a monthly supper club. Then we all started having kids, and it fell to the wayside. Anyway, whoever was hosting it would make the main dish, and the rest of us would bring a side dish, salad, or dessert. When we had a fall themed dinner, my friend Benah made this cake for dessert. To be honest, I was skeptical given my dislike for most things pumpkin. But to be nice I had a piece...plus it's rare I turn down dessert. The cake was AWESOME. I've been making it every fall since we had that supper club, which was December 2004.
I thought this would be a great substitute for pumpkin pie since I actually like it and had everything on hand to make it. Now I just can't let myself sit and eat the whole darn thing this afternoon. I was seriously giddy when I realized I could make this cake.
Benah's Pumpkin Crumb Cake
Crust:
1 pkg (18 oz) yellow cake mix (take out one cup for topping)
1 egg
1 stick butter, melted
Filling:
1 lb can pumpkin
3 eggs
½ c granulated sugar
¼ c brown sugar
1 ½ tsp cinnamon (or 1/2 tsp each of cinnamon, nutmeg, ginger)
Topping
1 cup cake mix
½ c granulated sugar
½ c chopped nuts (optional)
3 tbsp butter
Preheat oven to 350. Mix crust ingredients; pat into greased 9x13 pan.
Beat filling ingredients; pour over crust.
Combine topping and crumble over filling.
Bake for 45-55 min.
*****
Mine is in the oven now and smells fantastic. I can't wait to have some. The husband never remembers this cake until he eats some of it, then he also wants to eat the whole darn pan of it.
Tuesday, November 4, 2008
Spicy Cashew Chicken Bundles
Happy Election Day, everyone! I hope you all are getting out today to vote, even if you are tired of hearing about this election. I did my part last week and mailed in my absentee ballot. Much easier than taking an unruly toddler with me to vote.
In an effort to avoid getting yelled at by Jen B. again, I think I'll start updating my blog during my morning computer time while the boy watches his shows. Maybe I overstated it a bit when I said she yelled. I think she was just trying to motivate me to stop being so lazy. She did the same thing when I was painting baby's room.
Last week I was going to make Taco Crescent Bake for dinner one night. I was going to move it to this week, but since we had meatballs on Sunday I didn't want to use hamburger twice. So I went to the Pillsbury website to look up recipes that used crescent rolls. This was one of the first ones taht came up, and I thought it sounded yummy. PLus I have some cashews that need to be used (i.e. I want them out of my pantry), so this works out great.
Spicy Cashew-Chicken Bundles
1 1/2 cups chopped cooked chicken
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (3 medium)
3 tablespoons chopped cashews
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz)Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
Additional sliced green onions, if desired
1. Heat oven to 375°F. In medium bowl, mix all ingredients except dough and additional sliced green onions; set aside.
2. If using crescent rolls: On ungreased large cookie sheet, unroll dough; separate into 4 rectangles. Press each into 7x4 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On ungreased large cookie sheet, unroll dough; cut into 4 rectangles. Press each into 7x4 1/2-inch rectangle.
3. Spoon about 1/2 cup chicken mixture onto one end of each rectangle. Fold dough in half over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape.
4. Bake 13 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet. Garnish with additional sliced green onions. Serve warm.
*****
I guess I'll have to stop somewhere for green onions since I wasn't able to get them yesterday, but that's not a big deal. Those were the only ingredient I didn't have on hand for this. I think they sound yummy, so I'm hoping they turn out well. I havea bag of Asian veggies in the freezer, so I think we'll have those on the side.
*****
These turned out to be really yummy. I wasn't up for a trip to the store with a toddler for one item, so I skipped the green onions. I did find a red pepper in my produce drawer that needed to be used, so I diced that up and added it instead. My only complaint is that they weren't super filling. It made four, I had one, the boy had a half, and the husband ate the rest. He and I were both still hungry after finishing dinner. Granted, he ate an early lunch and was starving when he got home from work, and I'm pregnant and hungry all the time lately, so for "normal" people they could be just fine. These were definitely something I'd make again. The filling would also be good in a tortilla as a wrap I think. There was some filling left over, I may try that for lunch tomorrow. Or a snack later today. ;)
In an effort to avoid getting yelled at by Jen B. again, I think I'll start updating my blog during my morning computer time while the boy watches his shows. Maybe I overstated it a bit when I said she yelled. I think she was just trying to motivate me to stop being so lazy. She did the same thing when I was painting baby's room.
Last week I was going to make Taco Crescent Bake for dinner one night. I was going to move it to this week, but since we had meatballs on Sunday I didn't want to use hamburger twice. So I went to the Pillsbury website to look up recipes that used crescent rolls. This was one of the first ones taht came up, and I thought it sounded yummy. PLus I have some cashews that need to be used (i.e. I want them out of my pantry), so this works out great.
Spicy Cashew-Chicken Bundles
1 1/2 cups chopped cooked chicken
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (3 medium)
3 tablespoons chopped cashews
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz)Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
Additional sliced green onions, if desired
1. Heat oven to 375°F. In medium bowl, mix all ingredients except dough and additional sliced green onions; set aside.
2. If using crescent rolls: On ungreased large cookie sheet, unroll dough; separate into 4 rectangles. Press each into 7x4 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On ungreased large cookie sheet, unroll dough; cut into 4 rectangles. Press each into 7x4 1/2-inch rectangle.
3. Spoon about 1/2 cup chicken mixture onto one end of each rectangle. Fold dough in half over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape.
4. Bake 13 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet. Garnish with additional sliced green onions. Serve warm.
*****
I guess I'll have to stop somewhere for green onions since I wasn't able to get them yesterday, but that's not a big deal. Those were the only ingredient I didn't have on hand for this. I think they sound yummy, so I'm hoping they turn out well. I havea bag of Asian veggies in the freezer, so I think we'll have those on the side.
*****
These turned out to be really yummy. I wasn't up for a trip to the store with a toddler for one item, so I skipped the green onions. I did find a red pepper in my produce drawer that needed to be used, so I diced that up and added it instead. My only complaint is that they weren't super filling. It made four, I had one, the boy had a half, and the husband ate the rest. He and I were both still hungry after finishing dinner. Granted, he ate an early lunch and was starving when he got home from work, and I'm pregnant and hungry all the time lately, so for "normal" people they could be just fine. These were definitely something I'd make again. The filling would also be good in a tortilla as a wrap I think. There was some filling left over, I may try that for lunch tomorrow. Or a snack later today. ;)
Monday, November 3, 2008
Chili Cheese Tortilla Wraps
Okay...after this post I'm all caught up! I told you I didn't cook much last week, and I wasn't lying! Plus I gotta get this done so I can fold laundry--baby clothes--and get them put away so I'm ready for this baby to get here and everything's done and put away. All I have left to do is pack my hospital bag. Oh, and potentially buy a new coming home outfit for the little buy since the temperatures here in AZ are still in the freakin' upper 80s!! Somehow I don't think a cute fleece outfit will work if it stays that warm for the next couple weeks.
Talk about digressing! Anyway, I wasn't motivated at all this morning to come up with dinner plans for the week, but I pushed on through and did it. I saw that my store had refried beans on sale, so I thought we'd have this tonight. I'm not super excited for it, but it's always good, and the husband absolutely loves it. He had me make this for his birthday dinner last year, that's how much he likes it. Plus it's easy, just throw everything in the crockpot and let it do its thing.
Chili Cheese Tortilla Wraps
1 16-oz can nonfat refried beans
1 8-oz package nonfat cream cheese, cut into cubes and softened
1 4-oz can diced green chilies, drained
3/4 cup chopped green onions
1 cup nonfat shredded cheddar cheese
4 98% fat free flour tortillas
Spray inside of slow cooker with cooking spray. Combine refried beans, cream cheese, chilies, and green onions in slow cooker and mix well. Cover and cook on low heat for 4 hours or high heat for 2 hours, stirring once or twice during cooking. If cooking on low heat, increase to high. Stir in 3/4 cup of the cheesse and sprinkle 1/4 cup cheese over top. Warm tortillas. Spoon bean mixture into tortillas; roll and serve immediately. Can be served with tortilla chips instead of tortillas.
*****
I've probably posted this at least 15 times before, so I won't go in to too much detail. I didn't have any green onions. Rather, the grocery store didn't have any. For the life of me I couldn't find them anywhere, and I walked around the produce section three times searching. There was an older woman there looking for them too and didn't have any luck. Weird, right? So we're doing without the green onions, but I don't think it should make too much difference.
There you go Jen...all caught up. ARe you happy now?!
Talk about digressing! Anyway, I wasn't motivated at all this morning to come up with dinner plans for the week, but I pushed on through and did it. I saw that my store had refried beans on sale, so I thought we'd have this tonight. I'm not super excited for it, but it's always good, and the husband absolutely loves it. He had me make this for his birthday dinner last year, that's how much he likes it. Plus it's easy, just throw everything in the crockpot and let it do its thing.
Chili Cheese Tortilla Wraps
1 16-oz can nonfat refried beans
1 8-oz package nonfat cream cheese, cut into cubes and softened
1 4-oz can diced green chilies, drained
3/4 cup chopped green onions
1 cup nonfat shredded cheddar cheese
4 98% fat free flour tortillas
Spray inside of slow cooker with cooking spray. Combine refried beans, cream cheese, chilies, and green onions in slow cooker and mix well. Cover and cook on low heat for 4 hours or high heat for 2 hours, stirring once or twice during cooking. If cooking on low heat, increase to high. Stir in 3/4 cup of the cheesse and sprinkle 1/4 cup cheese over top. Warm tortillas. Spoon bean mixture into tortillas; roll and serve immediately. Can be served with tortilla chips instead of tortillas.
*****
I've probably posted this at least 15 times before, so I won't go in to too much detail. I didn't have any green onions. Rather, the grocery store didn't have any. For the life of me I couldn't find them anywhere, and I walked around the produce section three times searching. There was an older woman there looking for them too and didn't have any luck. Weird, right? So we're doing without the green onions, but I don't think it should make too much difference.
There you go Jen...all caught up. ARe you happy now?!
Spaghetti and Meatballs
I'm sure I've mentioned before that I heart spaghetti and meatballs. I heart it so much. We rarely had spaghetti when I was growing up because my mom doesn't like it. She claims she ate too much of it in college and can't eat it anymore. Same goes for macaroni and cheese, which is odd because personally I ate a TON of that in college (and my whole life really) and still could eat it multiple times a week. Who knows. Occasionally we would get spaghetti but we'd never get meatballs. I was so excited when I found out my mother-in-law makes meatballs and even more excited when she gave me her recipe for them.
For whatever reason, I don't make this all that often, even though I love it. Probably because we don't eat a lot of red meat, and soy meatballs just aren't the same thing. They'll work in a pinch, but they don't even come close to real meatballs. Originally I had planned on making just spaghetti sauce last Tuesday for the boy and me for dinner, but that's when our family crisis came to a head, and by the time the boy and I got home from my mom's house, I was completely drained and exhausted and didn't have it in me to cook dinner. So I figured I'd bump it to Sunday night dinner and add in meatballs since the husband loves them too. The meatball recipe is my MIL's, the sauce recipe is from a cookbook put together by members of a message board that I belong to. I've made it before and loved it.
Meatballs
lean ground beef – 2 pounds or more
Italian bread crumbs ( 1 to 1 1/2 cups)
chopped onion – 1 chopped fine
parsley (1 1/2 tab minced)
grated Parmesan cheese (3/4 cup)
eggs –2
salt/pepper
garlic powder
Mix ingredients for the meatballs (ground beef, italian bread crumbs, chopped onion, parsley, grated parmesan cheese, and eggs. Salt and Pepper. Shape into balls and fry in a little olive oil.
*****
Tomato Sauce
3 cans crushed tomatoes
1 medium onion
3 cloves garlic
Oregano
Salt
Pepper
Fresh basil
Mince the garlic and onion. Add a tablespoon of olive oil to the pan and saute onion and garlic until onion is translucent. Add cans of crushed tomatoes plus half a can of water and bring to a boil. When it's boiling, turn the heat way down and let it simmer. The longer you let it simmer, the better it will taste. For three cans, let simmer about 90 minutes. Add salt, pepper, and oregano to taste. At the very end chop up some basil and stir it in (dried basil would work too).
*****
I forgot to add the parmesan cheese to the meatballs. I could tell something was missing, but the husband didn't say anything about them being off. They were still good, just not as good as they could have been. Also, my sauce turned out really watery for some reason. It was fine in the pot, but then once it was on our plates it was super runny. I didn't rinse off the pasta--which is what I always thought caused the problem--so I have no idea what happened.
Oh, and here's my fancy way of doing this. I cook the meatballs in the same pot I use to make the sauce. Then you get yummy little bits of meatballs stuck to the bottom of the pot. I deglaze the pot with some red wine, let it cook like that for awhile to get rid of the alcohol, then add in the sauce ingredients. Mmmmm...gives it just a little extra flavor that's super yummy.
For whatever reason, I don't make this all that often, even though I love it. Probably because we don't eat a lot of red meat, and soy meatballs just aren't the same thing. They'll work in a pinch, but they don't even come close to real meatballs. Originally I had planned on making just spaghetti sauce last Tuesday for the boy and me for dinner, but that's when our family crisis came to a head, and by the time the boy and I got home from my mom's house, I was completely drained and exhausted and didn't have it in me to cook dinner. So I figured I'd bump it to Sunday night dinner and add in meatballs since the husband loves them too. The meatball recipe is my MIL's, the sauce recipe is from a cookbook put together by members of a message board that I belong to. I've made it before and loved it.
Meatballs
lean ground beef – 2 pounds or more
Italian bread crumbs ( 1 to 1 1/2 cups)
chopped onion – 1 chopped fine
parsley (1 1/2 tab minced)
grated Parmesan cheese (3/4 cup)
eggs –2
salt/pepper
garlic powder
Mix ingredients for the meatballs (ground beef, italian bread crumbs, chopped onion, parsley, grated parmesan cheese, and eggs. Salt and Pepper. Shape into balls and fry in a little olive oil.
*****
Tomato Sauce
3 cans crushed tomatoes
1 medium onion
3 cloves garlic
Oregano
Salt
Pepper
Fresh basil
Mince the garlic and onion. Add a tablespoon of olive oil to the pan and saute onion and garlic until onion is translucent. Add cans of crushed tomatoes plus half a can of water and bring to a boil. When it's boiling, turn the heat way down and let it simmer. The longer you let it simmer, the better it will taste. For three cans, let simmer about 90 minutes. Add salt, pepper, and oregano to taste. At the very end chop up some basil and stir it in (dried basil would work too).
*****
I forgot to add the parmesan cheese to the meatballs. I could tell something was missing, but the husband didn't say anything about them being off. They were still good, just not as good as they could have been. Also, my sauce turned out really watery for some reason. It was fine in the pot, but then once it was on our plates it was super runny. I didn't rinse off the pasta--which is what I always thought caused the problem--so I have no idea what happened.
Oh, and here's my fancy way of doing this. I cook the meatballs in the same pot I use to make the sauce. Then you get yummy little bits of meatballs stuck to the bottom of the pot. I deglaze the pot with some red wine, let it cook like that for awhile to get rid of the alcohol, then add in the sauce ingredients. Mmmmm...gives it just a little extra flavor that's super yummy.
Creamy Chicken Casserole
I just got an angry call from Jen B. wondering if I had given up on my blog. I told her no, I've just been lazy and really all I'm doing at this point is trying to come up with ways to get this kid out of me sooner rather than later. I'm so done being pregnant. Cooking and updating the blog both require energy and motivation, and those just aren't things I really have anymore these days. But, I'll try to do better these last couple weeks until baby gets here since I'll have a hiatus after that.
So, like I said in my preivous post, we had some family issues last week, so I didn't do a whole lot of dinner cooking. I did however make this casserole last Monday night I think it was (before the drama started), so I'll start with that. It was in one of my Southern Living cookbooks, and I had written a note by it at some point saying "Really good, really easy." Sweet...I'll take both of those things when it comes to dinners! That's why I love making notes in my cookbooks. Who knows when it was I made it, and it might have gone overlooked had it not been for my note to myself.
Creamy Chicken Casserole
3 cups chopped cooked chicken
1 can cream of chicken soup, undiluted
8 ounces sour cream
1 Tbsp poppy seeds
1-1/2 cups crushed round buttery crackers (40 crackers...I used Ritz)
1/4 cup butter or margarine, melted
Combine first four ingredients; spoon into a lightly greased 11x7 baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 minutes.
*****
Totally easy, see? Definitely somehwat of a trash-erole, but then don't all casseroles have a hint of that by their very nature? We all really liked it. I like finding casserole recipes for 11x7 pans because then you're not eating for a whole week, it's a manageable amount. This is definitely one I'll try to get in rotation since we all liked it, and it's quick and cheap to prepare. It would be a great use for leftover cooked chicken!
So, like I said in my preivous post, we had some family issues last week, so I didn't do a whole lot of dinner cooking. I did however make this casserole last Monday night I think it was (before the drama started), so I'll start with that. It was in one of my Southern Living cookbooks, and I had written a note by it at some point saying "Really good, really easy." Sweet...I'll take both of those things when it comes to dinners! That's why I love making notes in my cookbooks. Who knows when it was I made it, and it might have gone overlooked had it not been for my note to myself.
Creamy Chicken Casserole
3 cups chopped cooked chicken
1 can cream of chicken soup, undiluted
8 ounces sour cream
1 Tbsp poppy seeds
1-1/2 cups crushed round buttery crackers (40 crackers...I used Ritz)
1/4 cup butter or margarine, melted
Combine first four ingredients; spoon into a lightly greased 11x7 baking dish. Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 minutes.
*****
Totally easy, see? Definitely somehwat of a trash-erole, but then don't all casseroles have a hint of that by their very nature? We all really liked it. I like finding casserole recipes for 11x7 pans because then you're not eating for a whole week, it's a manageable amount. This is definitely one I'll try to get in rotation since we all liked it, and it's quick and cheap to prepare. It would be a great use for leftover cooked chicken!
Wednesday, October 29, 2008
Quick Update
Wow, I can't believe it's been a week since I updated my blog! The past few days have been crazy with a family emergency, so that took precedence over everything else. I'll try to think back to what we've had recently and update with those recipes tomorrow since it's almost my bedtime now. All I can remember is a chicken casserole we had Monday night and a quiche we had towards the end of last week. This may require some serious thought.
Wednesday, October 22, 2008
Mock Coq Au Vin
This past Saturday some of my friends threw me an amazing baby shower!! All my friends that came were so generous and definitely spoiled new baby. Even though Will (the boy...I'm tired of using "the boy" all the time when talking about him) is still pretty young, it amazes me how small baby clothes are. This baby's going to be born at a different time of year than Will was, so we got some really cute winter/cold weather outfits for him to sport. Actually I'm doing a load of baby laundry right now. I heart baby laundry detergent. The pre-baby-arrival laundry loads are the ONLY form of laundry I enjoy. The clothes smell so sweet from the baby detergent and they're so tiny and cute! Once they're covered in spit up and poop, not so fun.
Anyway, my friend Jen B. was one of the friends that hosted the shower. She did an amazing job with the food spread--I wish she'd post the recipes for some of the stuff on her blog. Well, the finger sandwiches anyway. I'm digressing again. Her present was one of my favorites. She and her son went with Will and me to register at Babies R Us, and while we were standing around waiting to get the scanning gun, she was looking at the bookshelf they have up front with parenting books and stuff like that. Of course she honed in on the one cookbook they had displayed and brought it over for us to look at. We were both in love with it, so of course I registered for it. And, being the super duper friend that she is, that's what she got me for my gift. The book is called, "The One-Armed Cook" and is full of parenting tips (especially for new parents) and recipes that are easy to prepare when your kid/baby needs to be held the whole time you're supposed to be making dinner. Cool, huh? And the recipes in it are really yummy sounding.
So, I was flipping through it and came across this recipe and thought it would be perfect for tonight because 1) all I needed to buy for it were the mushrooms, 2) it's a crockpot recipe, and 3) the husband and I are going to a "tour" of the hospital where I'll be delivering so it's something that could be ready ahead of time for us to eat. So far it smells awesome!
Mock Coq Au Vin
1/3 cup red raspberry jam
1/4 cup red wine
3 Tbsp soy sauce or tamari
1 tsp prepared mustard
1 8-ounce package sliced mushrooms
1/2 cup frozen chopped onions
12 skinless chicken drumsticks
2 Tbsp cornstarch
2 Tbsp cold water
3 cups cooked rice
In the bottom of slow cooker, place the jam, wine, soy sauce, and mustard, stirring well to mix. Add mushrooms and onion to the mixture, stirring well to mix. Add the chicken; stir to coat with the sauce. Cover and cook on low for 5 hours.
Place cooked rice on a serving platter. Remove chicken from slow cooker and arrange on top of rice; cover to keep warm. Turn slow cooker to high. In a small mixing bowl, combine the cornstarch and water until smooth. Add the cornstarch mixture to sauce, stirring well to mix. Cook an additional 15 minutes until sauce thickens. Spoon sauce over chicken and rice and serve.
*****
I only made some slight modifications. For one thing, I used Dijon mustard, and I added in a few teaspoons worth of chopped garlic. I also skipped the real onions and just shook in some onion powder. It was almost naptime, and I didn't want to take the time to cut them up myself. And my package of chicken only had eight drumsticks, but I think that should be fine. I'm excited to try this. It smells and looks really good. I just hope Will eats it. We're going to have it with the rice (but no platter...we're a buffet style kind of family...plus a platter is one more dish to wash) and either carrots or peas, whichever I happen to pull out of the freezer first.
Anyway, my friend Jen B. was one of the friends that hosted the shower. She did an amazing job with the food spread--I wish she'd post the recipes for some of the stuff on her blog. Well, the finger sandwiches anyway. I'm digressing again. Her present was one of my favorites. She and her son went with Will and me to register at Babies R Us, and while we were standing around waiting to get the scanning gun, she was looking at the bookshelf they have up front with parenting books and stuff like that. Of course she honed in on the one cookbook they had displayed and brought it over for us to look at. We were both in love with it, so of course I registered for it. And, being the super duper friend that she is, that's what she got me for my gift. The book is called, "The One-Armed Cook" and is full of parenting tips (especially for new parents) and recipes that are easy to prepare when your kid/baby needs to be held the whole time you're supposed to be making dinner. Cool, huh? And the recipes in it are really yummy sounding.
So, I was flipping through it and came across this recipe and thought it would be perfect for tonight because 1) all I needed to buy for it were the mushrooms, 2) it's a crockpot recipe, and 3) the husband and I are going to a "tour" of the hospital where I'll be delivering so it's something that could be ready ahead of time for us to eat. So far it smells awesome!
Mock Coq Au Vin
1/3 cup red raspberry jam
1/4 cup red wine
3 Tbsp soy sauce or tamari
1 tsp prepared mustard
1 8-ounce package sliced mushrooms
1/2 cup frozen chopped onions
12 skinless chicken drumsticks
2 Tbsp cornstarch
2 Tbsp cold water
3 cups cooked rice
In the bottom of slow cooker, place the jam, wine, soy sauce, and mustard, stirring well to mix. Add mushrooms and onion to the mixture, stirring well to mix. Add the chicken; stir to coat with the sauce. Cover and cook on low for 5 hours.
Place cooked rice on a serving platter. Remove chicken from slow cooker and arrange on top of rice; cover to keep warm. Turn slow cooker to high. In a small mixing bowl, combine the cornstarch and water until smooth. Add the cornstarch mixture to sauce, stirring well to mix. Cook an additional 15 minutes until sauce thickens. Spoon sauce over chicken and rice and serve.
*****
I only made some slight modifications. For one thing, I used Dijon mustard, and I added in a few teaspoons worth of chopped garlic. I also skipped the real onions and just shook in some onion powder. It was almost naptime, and I didn't want to take the time to cut them up myself. And my package of chicken only had eight drumsticks, but I think that should be fine. I'm excited to try this. It smells and looks really good. I just hope Will eats it. We're going to have it with the rice (but no platter...we're a buffet style kind of family...plus a platter is one more dish to wash) and either carrots or peas, whichever I happen to pull out of the freezer first.
Tuesday, October 21, 2008
Portobello Penne Pasta Casserole
Alright, back to cooking!! Yesterday I just felt blah and tired and pregnant and lazy, so we had brinner (breakfast for dinner). Pancakes, scrambled eggs, and sausage. I heart brinner. I had a whole list of chores I wanted to do, and all I accomplished was planning dinners for the week and making up my grocery list. The husband wants to get back to more vegetarian dinners, so I looked at the recipes I'd saved on allrecipes.com and found this one. I thought, "Portobello mushrooms haven't been on sale in FOREVER!" Then I looked at the grocery ad, and lo and behold...portobellos were on sale!! I was tempted to eat them all week because we haven't had them in so long, but I settled on one dinner. I kind of wanted to make Portobello Parmesan because we haven't had it in forever, but this got good reviews.
By the way, it's much easier to prepare dinner if your husband is home to entertain your 2.5 year old that's been a total terror all day instead of trying to make dinner and deal with the boy at the same time. Kudos to single parents who have to do this all the time!! The husband had a meeting that ran late tonight, normally he's home to deal with the boy. Of course the boy wanted to sit on the potty while I was trying to get everything together. I hate to deny him potty time because I'd REALLY like him out of diapers, but what can you do. At least he went potty while he was sitting there. Small blessings I guess.
Portobello Penne Pasta Casserole
1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
1/2 pound portobello mushrooms, thinly sliced
1/2 cup margarine
1/4 cup all-purpose flour
1 large clove garlic, minced
1/2 teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup soy sauce
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
*****
When I first read the recipe I went, "A quarter cup soy sauce?!" but several of the reviews said they thought the same thing but it turned out fine. We'll see. It seemed like there were a lot of calories that could be cut, so I used cooking spray instead of oil to saute the mushrooms, 1.5 cups skim milk and 0.5 cups 2% milk. Oh, and even though it didn't say to do so, I drained the spinach.
And can I just say I hate cooking with margarine? I've become a butter girl through and through I guess. Normally I have some in the freezer, but I used the last of it in my cake over the weekend (which I just remembered is out in our garage fridge...it's probably lonely, I should make sure I have some tonight), so all I had was reduced fat tub margarine. Ugh. It's so oily and there's so much water in it, which means it splatters everywhere when you're heating it up. I hate cooking with it, but I had no choice.
Dinner's in the oven as I type this, we'll see how it turns out! I can't decide if I have high hopes for it or low expectations. Generally I'm a low expectations kind of girl because if you don't expect much, you won't wind up disappointed. Trust me...I've been lectured on this philosophy MANY TIMES in my life.
*****
The results? Yummy. You couldn't really taste the soy sauce like reviewers had said on the website, but I think next time I might scale it back a little anyway. The husband and I both liked it and agreed it's one to keep. The boy didn't really eat it, but he hasn't been eating much lately anyway. I think next time I might add some parmesan in as well to give it a little extra flavor. Definitely one I'll add to my portobello recipe repertoire (sp?)!
By the way, it's much easier to prepare dinner if your husband is home to entertain your 2.5 year old that's been a total terror all day instead of trying to make dinner and deal with the boy at the same time. Kudos to single parents who have to do this all the time!! The husband had a meeting that ran late tonight, normally he's home to deal with the boy. Of course the boy wanted to sit on the potty while I was trying to get everything together. I hate to deny him potty time because I'd REALLY like him out of diapers, but what can you do. At least he went potty while he was sitting there. Small blessings I guess.
Portobello Penne Pasta Casserole
1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
1/2 pound portobello mushrooms, thinly sliced
1/2 cup margarine
1/4 cup all-purpose flour
1 large clove garlic, minced
1/2 teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup soy sauce
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
*****
When I first read the recipe I went, "A quarter cup soy sauce?!" but several of the reviews said they thought the same thing but it turned out fine. We'll see. It seemed like there were a lot of calories that could be cut, so I used cooking spray instead of oil to saute the mushrooms, 1.5 cups skim milk and 0.5 cups 2% milk. Oh, and even though it didn't say to do so, I drained the spinach.
And can I just say I hate cooking with margarine? I've become a butter girl through and through I guess. Normally I have some in the freezer, but I used the last of it in my cake over the weekend (which I just remembered is out in our garage fridge...it's probably lonely, I should make sure I have some tonight), so all I had was reduced fat tub margarine. Ugh. It's so oily and there's so much water in it, which means it splatters everywhere when you're heating it up. I hate cooking with it, but I had no choice.
Dinner's in the oven as I type this, we'll see how it turns out! I can't decide if I have high hopes for it or low expectations. Generally I'm a low expectations kind of girl because if you don't expect much, you won't wind up disappointed. Trust me...I've been lectured on this philosophy MANY TIMES in my life.
*****
The results? Yummy. You couldn't really taste the soy sauce like reviewers had said on the website, but I think next time I might scale it back a little anyway. The husband and I both liked it and agreed it's one to keep. The boy didn't really eat it, but he hasn't been eating much lately anyway. I think next time I might add some parmesan in as well to give it a little extra flavor. Definitely one I'll add to my portobello recipe repertoire (sp?)!
Saturday, October 18, 2008
Tiramisu Cake with Cream Cheese Frosting
We are having a great weekend here at our house (aside from the boy getting up at 4:30 this morning)! Some of my amazing, awesome friends threw me a great baby shower this morning, and I was very spoiled. My mom took the boy home with her to spend the night, and the husband and I are having a date night. Woo hoo! We got to take an uninterrupted nap this afternoon, hang out and watch college football uninterrupted...it's been great! Tonight we're going to dinner at The Melting Pot to celebrate the husband's 30th birthday and our fifth anniversary next weekend. I heart the Melting Pot!! Last time we were there I was pregnant with the boy.
Tomorrow evening we're going to my aunt and uncle's house for a family birthday dinner. October is a big month for us--my mom, one of my grandmas, the husband, and my cousin (although she lives on the east coast, but I didn't want her to feel left out in case she reads this) all have birthdays in October. My grandma (the one not having a birthday this month) is making her lasagna which is super yummy. I'm excited. I volunteered to bring the cake. The last time I made this was I think Mother's Day 2004. Poor neglected cake recipe.
Back in my working girl days (does that sound too off color?), my boss' wife would often make cakes he'd bring in for birthdays. Or she did it for some people anyway, I don't think she did it for everyone. I'd always tell him he was the best boss ever, so maybe that's why his wife made me this awesome cake. Really he was quite a jerk (when I gave my notice, he stopped talking to me for my last three weeks there), but he did give me a 10% raise one year, so he must have bought it. Anyway. I emailed her after having a piece of cake and asked her for the recipe. I've only made it the one time and have been dying to make it ever since. It's ridiculously time consuming (especially since I'm used to making cakes that come in a box and only require the addition of eggs and oil) and sooooooooo incredibly unhealthy (I think it was something like 25 Weight Watcher points when I calculated it out before...that's like a daily point intake for those of you unfamiliar with WW), but it's fan-freakin'-tastic. So, without further ado or babbling from me, here's the recipe:
TIRAMISU CAKE WITH CREAM CHEESE FROSTING
Cake
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract
Preheat oven to 325°F. Butter and flour 2 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
Frosting / Filling
3 1/2 8-ounce packages cream cheese, room temperature
2 1/3 cups powdered sugar
1 cup chilled whipping cream
1 1/4 tablespoons vanilla extract
Using electric mixer beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream and vanilla and beat until well blended. Cover refrigerate for at least 1 hour.
Soaking Syrup
1 1/3 cups Kahlúa or other coffee liqueur
1/2 cups water
1/8 cup instant espresso powder or coffee powder
Combine.
Assembly
4 ounces semisweet chocolate, chopped
1 9-inch-diameter cardboard cake round
2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
Finely grind chopped chocolate in processor (do not over process or chocolate will clump together). After cakes have cooled completely, take about half a cup of frosting and spread it on a cardboard round or what ever you will be placing the cake on.
Cut the cakes in half horizontally. Place bottom of one cake on cardboard round, cut side up. Brush with 1/3 of syrup. Spread out about 1 cup of frosting and then sprinkle with 1/3 of the chocolate. Place top of cake on top - repeat syrup, frosting, chocolate. Place bottom of 2nd cake on top, cut side up - repeat with the remains of the syrup, 1 cup of frosting and remains of the chocolate.
Now, to tidy it up - take a serrated knife and cut around the cake to make it even all around, this made it very easy to frost the cake.
Frost the entire outside of cake. Decorate with berries, icing or chocolate.
This cake is best when allowed to sit for a day or so.
*****
See? Time consuming and unhealthy...but worth it and oh-so-tasty. I just realized I only used three packages of cream cheese, not 3.5, but hopefully a missing four ounces won't make a big difference. The batter and frosting were both so yummy...I had to sample, of course. My cakes are still in the oven, and in my oven they're taking closer to 45 minutes than 35. I think I'm going to wait and assemble the cake tomorrow because, frankly, I'm tired of being in the kitchen.
I'll make sure I take pictures so you can see this amazing dessert!
Tomorrow evening we're going to my aunt and uncle's house for a family birthday dinner. October is a big month for us--my mom, one of my grandmas, the husband, and my cousin (although she lives on the east coast, but I didn't want her to feel left out in case she reads this) all have birthdays in October. My grandma (the one not having a birthday this month) is making her lasagna which is super yummy. I'm excited. I volunteered to bring the cake. The last time I made this was I think Mother's Day 2004. Poor neglected cake recipe.
Back in my working girl days (does that sound too off color?), my boss' wife would often make cakes he'd bring in for birthdays. Or she did it for some people anyway, I don't think she did it for everyone. I'd always tell him he was the best boss ever, so maybe that's why his wife made me this awesome cake. Really he was quite a jerk (when I gave my notice, he stopped talking to me for my last three weeks there), but he did give me a 10% raise one year, so he must have bought it. Anyway. I emailed her after having a piece of cake and asked her for the recipe. I've only made it the one time and have been dying to make it ever since. It's ridiculously time consuming (especially since I'm used to making cakes that come in a box and only require the addition of eggs and oil) and sooooooooo incredibly unhealthy (I think it was something like 25 Weight Watcher points when I calculated it out before...that's like a daily point intake for those of you unfamiliar with WW), but it's fan-freakin'-tastic. So, without further ado or babbling from me, here's the recipe:
TIRAMISU CAKE WITH CREAM CHEESE FROSTING
Cake
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract
Preheat oven to 325°F. Butter and flour 2 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
Frosting / Filling
3 1/2 8-ounce packages cream cheese, room temperature
2 1/3 cups powdered sugar
1 cup chilled whipping cream
1 1/4 tablespoons vanilla extract
Using electric mixer beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream and vanilla and beat until well blended. Cover refrigerate for at least 1 hour.
Soaking Syrup
1 1/3 cups Kahlúa or other coffee liqueur
1/2 cups water
1/8 cup instant espresso powder or coffee powder
Combine.
Assembly
4 ounces semisweet chocolate, chopped
1 9-inch-diameter cardboard cake round
2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
Finely grind chopped chocolate in processor (do not over process or chocolate will clump together). After cakes have cooled completely, take about half a cup of frosting and spread it on a cardboard round or what ever you will be placing the cake on.
Cut the cakes in half horizontally. Place bottom of one cake on cardboard round, cut side up. Brush with 1/3 of syrup. Spread out about 1 cup of frosting and then sprinkle with 1/3 of the chocolate. Place top of cake on top - repeat syrup, frosting, chocolate. Place bottom of 2nd cake on top, cut side up - repeat with the remains of the syrup, 1 cup of frosting and remains of the chocolate.
Now, to tidy it up - take a serrated knife and cut around the cake to make it even all around, this made it very easy to frost the cake.
Frost the entire outside of cake. Decorate with berries, icing or chocolate.
This cake is best when allowed to sit for a day or so.
*****
See? Time consuming and unhealthy...but worth it and oh-so-tasty. I just realized I only used three packages of cream cheese, not 3.5, but hopefully a missing four ounces won't make a big difference. The batter and frosting were both so yummy...I had to sample, of course. My cakes are still in the oven, and in my oven they're taking closer to 45 minutes than 35. I think I'm going to wait and assemble the cake tomorrow because, frankly, I'm tired of being in the kitchen.
I'll make sure I take pictures so you can see this amazing dessert!
Wednesday, October 15, 2008
Jazzfest Crawfish Bread
I went back through my blog and didn't see this recipe, so that means you can hear the whole background story behind it. You're thrilled, aren't you? This is one of the husband's favorite dinner. Tomorrow is his big 3-0 birthday, and this is what he picked for dinner. Now, on to the story.
The husband and I met in February 2001. In April of that year, I got laid off. Oh, if I haven't mentioned it before, the husband grew up in New Orleans. Well, a suburb of New Orleans but close enough. I got laid off on a Monday, and while we were out that night drinking away my sorrows about being unemployed, I suggested we go to New Orleans for a few days. He had his own consulting business at the time and didn't have any real committments, so we figured what the heck. By the way, my parents were none too pleased I was setting off cross country with some guy I'd only known a few months. Not that it plays into the story at all, just a random side note.
We set off for New Orleans on Saturday morning, stopped in El Paso for lunch at my parents' house, and then drove on to San Antonio to spend the night at my in-laws'. I don't advise driving from Phoenix to San Antonio in one day if you can avoid it. It was horrible. Awful. One of the worst days of my life. There is absolutely nothing except one little town between El Paso and San Antonio. I take that back...there's lots of dirt.
I don't remember how many days we stayed in New Orleans, but while we were there the New Orleans Jazz & Heritage Festival (or Jazzfest) was going on, so we went. The husband was excited because it was one of the things he missed most about living there. It was awesome--we saw great music performances including BB King, but the food was amazing. We had some crawfish bread that was one of the best things I've ever eaten. Ever. Seriously. And I think I've eaten a lot. Here's what it looks like:
DOn't you want to dive right in to that bad boy? Mmmmm...looks tasty. To be perfectly honest, most of that trip is pretty hazy. Hey, we were in New Orleans with no responsibilities, so we were free to imbibe as we wanted. We did go to Mississippi and drink at a bar called Bubba's with John's best friend. We toured a plantation. I can't tell you a whole lot past that. I maybe could, but my mom reads this (just kidding Mom...it wasn't anything bad). The point is, it was an awesome trip, we survived a drive across Texas (880 miles on I-10 if you were wondering...and that was just across TX) which pretty much proved we'll be together forever, and I came back wanting to make all things Cajun.
So when we made it back to Phoenix, the husband (or I guess at the point "the boyfriend") and I were reminiscing about the awesome crawfish bread. I did some searching and found a recipe online. We were probably back less than a week before I made it. I switched it up some because the recipe called for making your own dough, and I didn't dig that back then. Actually, this may have been when I found out about the husband's love for cheese. The recipe listed is how I make it, not the one I found online. Emeril has a pretty good recipe for it, too, but it's a lot more time consuming. I don't like time consuming.
By the way, the picture above I found online when I was trying to see if I could find the actual official crawfish bread recipe. It was listed as one of the top five foods to eat at Jazzfest. Man, how I want to go back there!!
Jazzfest Crawfish Bread
1 container Pillsbury refrigerated pizza dough
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 - 1/2 teaspoon cayenne pepper, to taste (or Cajun seasoning)
1 pound crawfish tail meat, coarsely chopped
1 4-ounce jar pimientos, drained and chopped
3/4 cup chopped green onions
3/4 cup grated monterey jack cheese (or jalapeno pepper jack cheese for a bigger kick)
1/4 cup grated cheddar cheese
1 egg, lightly beaten
Roll out pizza dough until it's a nice rectangle shape, about 10"x14". In a large bowl, mix together the cheeses and spices (obviously I use way more cheese than is called for in this recipe). Scatter the crawfish lengthwise over the center third of the dough. Top with pimientos, green onions and shredded cheese. Fold sides of dough over and seal down the middle of the bread. Fold ends up so none of the cheesy crawfish awesomeness leaks out the ends. Brush loaf with egg wash. Bake in a preheated 400-degree oven until done and golden brown, 30-35 minutes.
*****
Mmmmm...doesn't it sound yummy? I stopped making it because all the cheese and crawfish wasn't good for the husband's cholesterol. Actually when I first started making it, I used shrimp instead of crawfish because I just couldn't find crawfish for a somewhat reasonable price in Phoenix. I've since discovered that Walmart sells it. It's not really cheap, but every once in awhile it's fine. I think it's $6 for 12 ounces of crawfish tail meat.
Tomorrow night we're going out for the husband's actual birthday, and Friday night is his boy's night celebration, so we're having his dinner request tonight. Actually Saturday we're going out just him and me as a combo birthday/anniversary dinner. Oh, and then Sunday we're going to dinner at my aunt's because there's an insane number of October birthdays in my family, so we're having a family dinner to celebrate. I gues I'm off the hook for dinner until Monday! Woo hoo!! Although I am making an amazing cake for the birthday dinner, so I'll post the recipe for that for sure.
The husband and I met in February 2001. In April of that year, I got laid off. Oh, if I haven't mentioned it before, the husband grew up in New Orleans. Well, a suburb of New Orleans but close enough. I got laid off on a Monday, and while we were out that night drinking away my sorrows about being unemployed, I suggested we go to New Orleans for a few days. He had his own consulting business at the time and didn't have any real committments, so we figured what the heck. By the way, my parents were none too pleased I was setting off cross country with some guy I'd only known a few months. Not that it plays into the story at all, just a random side note.
We set off for New Orleans on Saturday morning, stopped in El Paso for lunch at my parents' house, and then drove on to San Antonio to spend the night at my in-laws'. I don't advise driving from Phoenix to San Antonio in one day if you can avoid it. It was horrible. Awful. One of the worst days of my life. There is absolutely nothing except one little town between El Paso and San Antonio. I take that back...there's lots of dirt.
I don't remember how many days we stayed in New Orleans, but while we were there the New Orleans Jazz & Heritage Festival (or Jazzfest) was going on, so we went. The husband was excited because it was one of the things he missed most about living there. It was awesome--we saw great music performances including BB King, but the food was amazing. We had some crawfish bread that was one of the best things I've ever eaten. Ever. Seriously. And I think I've eaten a lot. Here's what it looks like:
DOn't you want to dive right in to that bad boy? Mmmmm...looks tasty. To be perfectly honest, most of that trip is pretty hazy. Hey, we were in New Orleans with no responsibilities, so we were free to imbibe as we wanted. We did go to Mississippi and drink at a bar called Bubba's with John's best friend. We toured a plantation. I can't tell you a whole lot past that. I maybe could, but my mom reads this (just kidding Mom...it wasn't anything bad). The point is, it was an awesome trip, we survived a drive across Texas (880 miles on I-10 if you were wondering...and that was just across TX) which pretty much proved we'll be together forever, and I came back wanting to make all things Cajun.
So when we made it back to Phoenix, the husband (or I guess at the point "the boyfriend") and I were reminiscing about the awesome crawfish bread. I did some searching and found a recipe online. We were probably back less than a week before I made it. I switched it up some because the recipe called for making your own dough, and I didn't dig that back then. Actually, this may have been when I found out about the husband's love for cheese. The recipe listed is how I make it, not the one I found online. Emeril has a pretty good recipe for it, too, but it's a lot more time consuming. I don't like time consuming.
By the way, the picture above I found online when I was trying to see if I could find the actual official crawfish bread recipe. It was listed as one of the top five foods to eat at Jazzfest. Man, how I want to go back there!!
Jazzfest Crawfish Bread
1 container Pillsbury refrigerated pizza dough
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 - 1/2 teaspoon cayenne pepper, to taste (or Cajun seasoning)
1 pound crawfish tail meat, coarsely chopped
1 4-ounce jar pimientos, drained and chopped
3/4 cup chopped green onions
3/4 cup grated monterey jack cheese (or jalapeno pepper jack cheese for a bigger kick)
1/4 cup grated cheddar cheese
1 egg, lightly beaten
Roll out pizza dough until it's a nice rectangle shape, about 10"x14". In a large bowl, mix together the cheeses and spices (obviously I use way more cheese than is called for in this recipe). Scatter the crawfish lengthwise over the center third of the dough. Top with pimientos, green onions and shredded cheese. Fold sides of dough over and seal down the middle of the bread. Fold ends up so none of the cheesy crawfish awesomeness leaks out the ends. Brush loaf with egg wash. Bake in a preheated 400-degree oven until done and golden brown, 30-35 minutes.
*****
Mmmmm...doesn't it sound yummy? I stopped making it because all the cheese and crawfish wasn't good for the husband's cholesterol. Actually when I first started making it, I used shrimp instead of crawfish because I just couldn't find crawfish for a somewhat reasonable price in Phoenix. I've since discovered that Walmart sells it. It's not really cheap, but every once in awhile it's fine. I think it's $6 for 12 ounces of crawfish tail meat.
Tomorrow night we're going out for the husband's actual birthday, and Friday night is his boy's night celebration, so we're having his dinner request tonight. Actually Saturday we're going out just him and me as a combo birthday/anniversary dinner. Oh, and then Sunday we're going to dinner at my aunt's because there's an insane number of October birthdays in my family, so we're having a family dinner to celebrate. I gues I'm off the hook for dinner until Monday! Woo hoo!! Although I am making an amazing cake for the birthday dinner, so I'll post the recipe for that for sure.
I won!! I won!!
Okay, it's not a super big thing I won, but my friend Benah gave me a Kreativ Blogger Award! How exciting!!
Benah's post when she won said she had to spread the love, so I assume I have to do the same. I have to list six things that make me happy and then pass along the award to six other bloggers.
My six happy things, in no particular order:
1. Eating. Is this a surprise given this is a cooking blog? I love to eat, and I'm really not super picky about what I eat, although I don't like zucchini. But now we're delving into things that don't make me happy. What are my favorite foods, you may be asking? Probably not, but I'll answer anyway. Brie...I heart brie so much, dips (I don't think I've ever passed up a dip), macaroni and cheese, mashed potatoes (I could eat them every day), cookies.
2. Hearing the boy say, "I love you mommy."
3. Spending time alone with my husband. He's awesome, and spending time one on one with him is always such a pleasure. It also makes me happy seeing him play and interact with the boy. He's a great dad.
4. My friends. I have amazing friends, and they all have such diverse backgrounds and beliefs. They really enrich my life.
5. Seattle. It's where I grew up, and I love it. There's this one spot on I-5 when you're driving to the city from the airport, and you go around a turn and all of a sudden, there's the downtown Seattle skyline. I love that. It's a way cool city with a ton of eclectic neighborhoods, fun things to do, great places to eat. The longer I'm away, the more I miss it. Especially this time of year when it's still hot in AZ and I know it's fall there. BTW, when I come home from Seattle trips I'm usually depressed for a week or so.
6. The boy. Even though lately he drives me crazy A LOT (terrible two's...I think I can leave it at that), he brings me so much joy. He's a funny little kid, and the stuff he comes up with just cracks me up.
So, there's some insight into me! :) Now, six blogs I think should get the same award:
Jen A. at Nifty Thrifty & Thriving
Jen B. at Notes From the Table
Joanne at First There Were Two
Tara at Keator Photo
JoEllen at My 2 Great Kids and Our Great Life
Becca at The Pikula Family
Benah's post when she won said she had to spread the love, so I assume I have to do the same. I have to list six things that make me happy and then pass along the award to six other bloggers.
My six happy things, in no particular order:
1. Eating. Is this a surprise given this is a cooking blog? I love to eat, and I'm really not super picky about what I eat, although I don't like zucchini. But now we're delving into things that don't make me happy. What are my favorite foods, you may be asking? Probably not, but I'll answer anyway. Brie...I heart brie so much, dips (I don't think I've ever passed up a dip), macaroni and cheese, mashed potatoes (I could eat them every day), cookies.
2. Hearing the boy say, "I love you mommy."
3. Spending time alone with my husband. He's awesome, and spending time one on one with him is always such a pleasure. It also makes me happy seeing him play and interact with the boy. He's a great dad.
4. My friends. I have amazing friends, and they all have such diverse backgrounds and beliefs. They really enrich my life.
5. Seattle. It's where I grew up, and I love it. There's this one spot on I-5 when you're driving to the city from the airport, and you go around a turn and all of a sudden, there's the downtown Seattle skyline. I love that. It's a way cool city with a ton of eclectic neighborhoods, fun things to do, great places to eat. The longer I'm away, the more I miss it. Especially this time of year when it's still hot in AZ and I know it's fall there. BTW, when I come home from Seattle trips I'm usually depressed for a week or so.
6. The boy. Even though lately he drives me crazy A LOT (terrible two's...I think I can leave it at that), he brings me so much joy. He's a funny little kid, and the stuff he comes up with just cracks me up.
So, there's some insight into me! :) Now, six blogs I think should get the same award:
Jen A. at Nifty Thrifty & Thriving
Jen B. at Notes From the Table
Joanne at First There Were Two
Tara at Keator Photo
JoEllen at My 2 Great Kids and Our Great Life
Becca at The Pikula Family
Tuesday, October 14, 2008
Tacos
It was another dinner crisis tonight. I had gotten out some chicken drumsticks to make using a recipe from The Pioneer Woman, but I got the chicken out too late, and it was still frozen when I needed to start working on it. Oops. Maybe Friday night. I remembered seeing a box of Boca grounds in my garage freezer, and I just bought tortillas at the grocery store yesterday, so I think it's going to be taco night. We don't have much in the way of fixings, but I think that should be okay.
My taco recipe--if you can call it that--isn't even worth posting. Pound of ground beef (or Boca Grounds in our case tonight), packet of taco seasoning, tortillas, cheese, sour cream, salsa, etc. Pretty humdrum, but I'm actually excited about it. I heart taco night.
Get ready for an exciting dinner tomorrow night! The husband's big 3-0 birthday is on Thursday, so we're having his choice tomorrow night because we're going out on Thursday. It's something that I'm not sure I've posted before, or if I have it was quite awhile ago. I'm already excited for it!!
My taco recipe--if you can call it that--isn't even worth posting. Pound of ground beef (or Boca Grounds in our case tonight), packet of taco seasoning, tortillas, cheese, sour cream, salsa, etc. Pretty humdrum, but I'm actually excited about it. I heart taco night.
Get ready for an exciting dinner tomorrow night! The husband's big 3-0 birthday is on Thursday, so we're having his choice tomorrow night because we're going out on Thursday. It's something that I'm not sure I've posted before, or if I have it was quite awhile ago. I'm already excited for it!!
Saturday, October 11, 2008
Nothing New...
Wow. I seriously sat here for two minutes staring at the keyboard trying to come up with something witty to write. I got nothin'. Just a quick update to let everyone know that nothing exciting is going on in my kitchen. Last night we had leftover Baked Ziti that I had put in the freezer when I made it awhile back. It was nice to have something easy that just got thrown into the oven. The boy and I went to a birthday party yesterday morning then both took two hour naps when we got home. I could have easily slept another hour or two or seven, so I was glad I didn't have to think about dinner since it was already sitting out defrosting. I need more meals like that, but that would of course require effort on my part to make things to stick in the freezer. These days I'm all about minimal effort.
Now tonight, the husband is going to our friend Steve's house for a night of college football. GEAUX TIGERS!! He's leaving around 3:30 I think, so the boy and I are on our own for dinner. Fine by me, since I forgot to buy some of the main ingredients for two of the meals I had planned this week. I have yet to figure out what it is we're going to have. I have a bag of Trader Joe's gnocchi in the freezer, I may just heat up that because we both really like it, but there's not really enough in the package for three people. Wow, I'm glad I thought of that...I think that is what we'll have tonight! By the way, this is a great website for finding out info about Trader Joe's products. There's reviews of just about everything they sell. Since it's so rare I make it to a TJ's store these days, I like to look it over before I go so I can look for new things to try while I'm there.
Tomorrow night's dinner is up in the air. My parents are getting home today from two weeks at the beach in Florida (must be nice to be retired!). The husband is playing golf with my uncle tomorrow afternoon, so the boy and I may go to my parents' house while he's doing that. BUT, last night the boy wasn't asleep until 9:30 (two hours past his usual bedtime) and was awake at 5:30. Ugh. You get it now why I stared at the keyboard for two minutes and couldn't think of anything witty. Anyway, if tonight is a repeat of last night, we're not going to my mom's because that kid will desperately need a nap. In which case I'll be forced to come up with something to make for dinner. Guess I should start formulating an idea now so I don't wind up with another "It's 5:30, what the heck are we having for dinner" crisis like on Thursday.
Now tonight, the husband is going to our friend Steve's house for a night of college football. GEAUX TIGERS!! He's leaving around 3:30 I think, so the boy and I are on our own for dinner. Fine by me, since I forgot to buy some of the main ingredients for two of the meals I had planned this week. I have yet to figure out what it is we're going to have. I have a bag of Trader Joe's gnocchi in the freezer, I may just heat up that because we both really like it, but there's not really enough in the package for three people. Wow, I'm glad I thought of that...I think that is what we'll have tonight! By the way, this is a great website for finding out info about Trader Joe's products. There's reviews of just about everything they sell. Since it's so rare I make it to a TJ's store these days, I like to look it over before I go so I can look for new things to try while I'm there.
Tomorrow night's dinner is up in the air. My parents are getting home today from two weeks at the beach in Florida (must be nice to be retired!). The husband is playing golf with my uncle tomorrow afternoon, so the boy and I may go to my parents' house while he's doing that. BUT, last night the boy wasn't asleep until 9:30 (two hours past his usual bedtime) and was awake at 5:30. Ugh. You get it now why I stared at the keyboard for two minutes and couldn't think of anything witty. Anyway, if tonight is a repeat of last night, we're not going to my mom's because that kid will desperately need a nap. In which case I'll be forced to come up with something to make for dinner. Guess I should start formulating an idea now so I don't wind up with another "It's 5:30, what the heck are we having for dinner" crisis like on Thursday.
Thursday, October 9, 2008
Texas Ranch Chicken
I had a bit of a dinner crisis tonight. I went to start making dinner at 5:30 and realized I didn't have the breadcrumbs that the recipe called for. I ALWAYS have seasoned breadcrumbs on hand, but I did remember I had used the last of them making hamburgers a couple weeks ago. No big deal, I thought I had some panko crumbs I could use. Nope. No idea what happened to those. I guess I could have made my own breadcrumbs, but instead I stressed myself out by finding a new recipe to make. We still had some cheesy potatoes in the fridge, so I figured that could be our side dish. I hate dinner panics so close to when we eat...I try to have dinner on the table at 6:00 every night.
So I turned to allrecipes.com to see what I could find. I had some packets of ranch dressing in the pantry, so I thought maybe I could do something with that. I put in chicken and ranch dressing as two ingredients and searched. This is one that came up and it sounded easy enough.
Texas Ranch Chicken
2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken parts
1 1/2 cups Ranch-style salad dressing
2 cups shredded mozzarella cheese
1. Preheat oven to 350 degrees F (175 degrees C). Spread the olive oil in a 9x13 inch baking dish.
2. Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.
3. Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.
*****
Instead of doing the olive oil I just sprayed the dish with cooking spray. The cooking time was more like 45 minutes, and I even started it at 375 and then bumped it up to 400. The boy had chicken nuggets because the chicken was taking so long to cook. Overall it was okay...nothing spectacular.
So I turned to allrecipes.com to see what I could find. I had some packets of ranch dressing in the pantry, so I thought maybe I could do something with that. I put in chicken and ranch dressing as two ingredients and searched. This is one that came up and it sounded easy enough.
Texas Ranch Chicken
2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken parts
1 1/2 cups Ranch-style salad dressing
2 cups shredded mozzarella cheese
1. Preheat oven to 350 degrees F (175 degrees C). Spread the olive oil in a 9x13 inch baking dish.
2. Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.
3. Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.
*****
Instead of doing the olive oil I just sprayed the dish with cooking spray. The cooking time was more like 45 minutes, and I even started it at 375 and then bumped it up to 400. The boy had chicken nuggets because the chicken was taking so long to cook. Overall it was okay...nothing spectacular.
Wednesday, October 8, 2008
Biscuits and Vegetarian Sausage Gravy
I just realized I never posted last night's dinner. I'll have to come back and do that later because it was really yummy, and I'd hate for you to miss out on it. But of course I forgot to take a picture of it...this picture thing is harder than I thought. Plus I'm lazy about uploading pictures and it forces me to be on the ball. I guess that's not a bad thing.
Anyway, I've made this before, and I bought more veggie sausage last week at Costco, so I figured we'd have it again. Plus the biscuits were free after a coupon, so this dinner was super cheap...and lately with the insane price of groceries, I'm all about cheap dinners. I'll save my rant about grocery prices for another post.
Biscuits and Vegetarian Sausage Gravy
1 (16.3-ounce) can reduced-fat refrigerated biscuit dough
1 tablespoon vegetable oil
1/2 (14-ounce) package meatless fat-free sausage (such as Lightlife Gimme Lean)
1/4 cup all-purpose flour
3 cups 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Prepare biscuits according to package directions.
Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat; cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk mixture, salt, and freshly ground black pepper to pan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 3 minutes or until thick. Split the biscuits in half. Top each serving with about 1/3 cup gravy. Serve immediately.
*****
I use Morningstar sausage patties instead of what's called for in the recipe, then I just cut them up. Super easy. This dinner was really tasty. I had meant to buy hashbrowns to have with it and forgot, then I meant to scramble some eggs to go with it but forgot. So this was all we had. I did take a picture though!
Anyway, I've made this before, and I bought more veggie sausage last week at Costco, so I figured we'd have it again. Plus the biscuits were free after a coupon, so this dinner was super cheap...and lately with the insane price of groceries, I'm all about cheap dinners. I'll save my rant about grocery prices for another post.
Biscuits and Vegetarian Sausage Gravy
1 (16.3-ounce) can reduced-fat refrigerated biscuit dough
1 tablespoon vegetable oil
1/2 (14-ounce) package meatless fat-free sausage (such as Lightlife Gimme Lean)
1/4 cup all-purpose flour
3 cups 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Prepare biscuits according to package directions.
Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat; cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk mixture, salt, and freshly ground black pepper to pan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 3 minutes or until thick. Split the biscuits in half. Top each serving with about 1/3 cup gravy. Serve immediately.
*****
I use Morningstar sausage patties instead of what's called for in the recipe, then I just cut them up. Super easy. This dinner was really tasty. I had meant to buy hashbrowns to have with it and forgot, then I meant to scramble some eggs to go with it but forgot. So this was all we had. I did take a picture though!
Monday, October 6, 2008
Jen B's Top Secret Cheesy Potatoes
I think it's clear by now that we have a love for cheese at our house. It runs pretty deep. One of the first times I cooked for the husband I was making something with cheese in it and asked him if I should add more. He retorted that, "There's no such thing as too much cheese." Obviously our relationship was meant to be. If nothing else, we'll always have cheese.
So, a few months ago Jen B. and I along with our friend Laura went on a crazy road trip to San Diego. Why crazy you ask? Because it was us and our three two-year-old boys and Laura's baby girl who was only two or three months old. All of us in a one bedroom condo. For four days I think it was. We were all pretty ready to come home by the end of the trip. We had a good time, but we were ready for the boys to have some daddy time.
Anyway, we each took a turn making dinner while we were there, and these potatoes were part of Jen's dinner. They were AWESOME. I was so excited when she posted them on her blog. Not that she wouldn't have given me the recipe if I asked (well, I assume she would have but who knows...), but this way I don't have to remember where it is, I can just find it on her blog. God Bless cooking blogs, huh. ;)
Jen's Top Secret Cheesy Potatoes
2 cans of Campbell’s cheddar cheese soup, undiluted
5-7 medium Russet or Yukon Gold potatoes, sliced into thin disks
1 cup Shredded cheese (Colby, Mild Cheddar, or Monterrey jack), divided
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
Salt and Pepper to taste (don’t be shy)
Cooking spray
Preheat over to 400 degrees.
Coat glass 9x13 casserole dish with cooking spray and set aside.
Peel and slice potatoes into thin disks and place in mixing bowl. Season the potato disks with ½ cup of shredded cheese, onion powder, garlic powder, paprika, salt and pepper. Mix to combine so each piece of potato is coated with spice/cheese mixture.
Combine seasoned potato mixture with both cans of undiluted Cheddar Cheese soup. Mix until potato mixture is well coated with spices and soup.
Dump cheesy potato mixture into greased casserole dish, spread in an even layer. Sprinkle top with remaining ½ cup of shredded cheese.
Cover with foil and bake for 40 minutes. After 40 minutes has elapsed, remove foil and bake and additional 20-30 minutes uncovered (top should be golden brown in spots, cheese should be melty, and potatoes should be fork tender). Total cook time should be approx. 1 hour, but can be a little longer depending on if the potatoes are done.
Let sit for approx. 5-10 minutes until potatoes are set and they are cool enough to serve.
*****
Mmmmm...don't they sound so good? Are you jealous? Don't you wish you were here with us for dinner tonight? Mmmm...I can't wait. They were ridiculously easy to put together, too, which I love. I of course added more cheese, but only becauase the bag of cheddar I had on hand didn't have quite a full cup, so I put that in with the potatoes and then topped the potatoes with a Colby Jack blend. Mmmmm. Lots of cheese!!
*****
The potatoes were yummy, but they weren't as good as when Jen made them. She and I discussed it today, and I maybe should have put in more seasonings or more cheese. I don't measure out spices, so I just eyeballed what I thought was right for the garlic and onion powder. I also maybe should have left them in a few minutes longer, just so the cheese on top could brown up a bit. The potatoes were cooked enough, the cheese on top could have just been a little more brown. This was a really easy way to do potatoes, so I'll definitely make it again but just add more seasoning and/or more cheese next time.
So, a few months ago Jen B. and I along with our friend Laura went on a crazy road trip to San Diego. Why crazy you ask? Because it was us and our three two-year-old boys and Laura's baby girl who was only two or three months old. All of us in a one bedroom condo. For four days I think it was. We were all pretty ready to come home by the end of the trip. We had a good time, but we were ready for the boys to have some daddy time.
Anyway, we each took a turn making dinner while we were there, and these potatoes were part of Jen's dinner. They were AWESOME. I was so excited when she posted them on her blog. Not that she wouldn't have given me the recipe if I asked (well, I assume she would have but who knows...), but this way I don't have to remember where it is, I can just find it on her blog. God Bless cooking blogs, huh. ;)
Jen's Top Secret Cheesy Potatoes
2 cans of Campbell’s cheddar cheese soup, undiluted
5-7 medium Russet or Yukon Gold potatoes, sliced into thin disks
1 cup Shredded cheese (Colby, Mild Cheddar, or Monterrey jack), divided
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
Salt and Pepper to taste (don’t be shy)
Cooking spray
Preheat over to 400 degrees.
Coat glass 9x13 casserole dish with cooking spray and set aside.
Peel and slice potatoes into thin disks and place in mixing bowl. Season the potato disks with ½ cup of shredded cheese, onion powder, garlic powder, paprika, salt and pepper. Mix to combine so each piece of potato is coated with spice/cheese mixture.
Combine seasoned potato mixture with both cans of undiluted Cheddar Cheese soup. Mix until potato mixture is well coated with spices and soup.
Dump cheesy potato mixture into greased casserole dish, spread in an even layer. Sprinkle top with remaining ½ cup of shredded cheese.
Cover with foil and bake for 40 minutes. After 40 minutes has elapsed, remove foil and bake and additional 20-30 minutes uncovered (top should be golden brown in spots, cheese should be melty, and potatoes should be fork tender). Total cook time should be approx. 1 hour, but can be a little longer depending on if the potatoes are done.
Let sit for approx. 5-10 minutes until potatoes are set and they are cool enough to serve.
*****
Mmmmm...don't they sound so good? Are you jealous? Don't you wish you were here with us for dinner tonight? Mmmm...I can't wait. They were ridiculously easy to put together, too, which I love. I of course added more cheese, but only becauase the bag of cheddar I had on hand didn't have quite a full cup, so I put that in with the potatoes and then topped the potatoes with a Colby Jack blend. Mmmmm. Lots of cheese!!
*****
The potatoes were yummy, but they weren't as good as when Jen made them. She and I discussed it today, and I maybe should have put in more seasonings or more cheese. I don't measure out spices, so I just eyeballed what I thought was right for the garlic and onion powder. I also maybe should have left them in a few minutes longer, just so the cheese on top could brown up a bit. The potatoes were cooked enough, the cheese on top could have just been a little more brown. This was a really easy way to do potatoes, so I'll definitely make it again but just add more seasoning and/or more cheese next time.
Jen A/B's Sloppy Joes
Yeah, yeah...I still haven't updated the last few posts with pictures and reviews like I keep saying I'm going to. Cut my some slack...I'm eight months pregnant and needed a nap today. As soon as the husband gets home, I'm hightailing it upstairs to upload pictures and get that done!
So tonight is Jen B Night at our house. She's been copying me so much, I figured I should copy her. I figured I'd try something new in the Sloppy Joe realm and give her "from scratch" recipe a try instead of my usual Sloppy Joe recipe. While I was making a Jen B. main dish (she got the recipe from our friend Jen A., by the way, hence the name of the recipe), I figured I should make a Jen B. side dish as well, so after I post this it's going to be Jen's Cheesy Potatoes. She made them when we went to San Diego together a few months ago, and they were AWESOME.
Jen A/B's Sloppy Joes
1 lb ground beef
1 T onion, chopped
1 tsp salt
1 T vinegar or Worcestershire
2 T prepared mustard
2 T sugar or brown sugar
1 C ketchup
Onion powder to taste
Garlic powder to taste
1 Green peppers, diced (optional)
2 T water (if needed)
1/4 cup Beef or chicken broth (for extra liquid)
1-2 T Heinz 57
1-2 T Dijon Mustard to taste
6-8 hamburger buns
Brown ground beef and onions; drain. Add remaining ingredients and simmer. Serve on buns.
*****
I hope I have beef broth, but if not I'll throw in some chicken broth and hope for the best. I also don't have Heinz 57 sauce, so I'll have to come up with something creative for that substitute. Honestly I have no idea what Heinz 57 tastes like, so not sure what I'll do there.
Now, for cheesy potatoes...
*****
The sloppy joes were really yummy. The husband and I agreed we like these better than the version I usually make. I didn't end up needing to add in any extra liquid, so my lack of beef broth wasn't a big deal. I was down to the end of a bottle of ketchup, so I did add some water into that after I squeezed out all I could to get some of the ketchup off the sides of the bottle, then poured that in, but that was it for extra liquid. I put in some BBQ sauce instead of the Heinz 57, and it was yummy. Thanks Jen A/B for a great recipe!
(Unfortunately I forgot to take pictures...sorry!)
So tonight is Jen B Night at our house. She's been copying me so much, I figured I should copy her. I figured I'd try something new in the Sloppy Joe realm and give her "from scratch" recipe a try instead of my usual Sloppy Joe recipe. While I was making a Jen B. main dish (she got the recipe from our friend Jen A., by the way, hence the name of the recipe), I figured I should make a Jen B. side dish as well, so after I post this it's going to be Jen's Cheesy Potatoes. She made them when we went to San Diego together a few months ago, and they were AWESOME.
Jen A/B's Sloppy Joes
1 lb ground beef
1 T onion, chopped
1 tsp salt
1 T vinegar or Worcestershire
2 T prepared mustard
2 T sugar or brown sugar
1 C ketchup
Onion powder to taste
Garlic powder to taste
1 Green peppers, diced (optional)
2 T water (if needed)
1/4 cup Beef or chicken broth (for extra liquid)
1-2 T Heinz 57
1-2 T Dijon Mustard to taste
6-8 hamburger buns
Brown ground beef and onions; drain. Add remaining ingredients and simmer. Serve on buns.
*****
I hope I have beef broth, but if not I'll throw in some chicken broth and hope for the best. I also don't have Heinz 57 sauce, so I'll have to come up with something creative for that substitute. Honestly I have no idea what Heinz 57 tastes like, so not sure what I'll do there.
Now, for cheesy potatoes...
*****
The sloppy joes were really yummy. The husband and I agreed we like these better than the version I usually make. I didn't end up needing to add in any extra liquid, so my lack of beef broth wasn't a big deal. I was down to the end of a bottle of ketchup, so I did add some water into that after I squeezed out all I could to get some of the ketchup off the sides of the bottle, then poured that in, but that was it for extra liquid. I put in some BBQ sauce instead of the Heinz 57, and it was yummy. Thanks Jen A/B for a great recipe!
(Unfortunately I forgot to take pictures...sorry!)
Sunday, October 5, 2008
Vegetable Calzones
Have you guys missed me? Wondered what happened to me? Did I drop off the face of the earth? Go into labor early? Nope...just haven't had to cook dinner for the past four nights. I have to say it's been awesome. I don't remember what happened Wednesday night that I didn't cook. The husband brought home some frozen pizzas from Whole Foods that were quite tasty. Thursday he had a big celebration at work and ate a bunch of food around 2:00 and wasn't hungry, so the boy and I had mac and cheese and hot dogs. Friday night we went to an Oktoberfest. One of our friends' companies was the main sponsor, so he hooked us up with wristbands for free food and drinks, so the boy and I took the husband and stayed to have free dinner, then we came home while the husband imbibed on free beer. Last night we went to my aunt and uncles, and my uncle grilled up some amazing steaks. Oh man, were they good.
So, now that you're all caught up on our goings-on for the past few nights, on to tonight's dinner. This was originally slated for Friday night. Since I had all the veggies for it, I figured I should make it tonight while they were still in good condition. This was from one of my many Weight Watchers cookbooks. Not that I'm doing WW right now, but it has good recipes in it, and I hadn't used it in awhile. There's no notes on it, so I don't think this is something I've ever made before.
Vegetable Calzones
3/4 cup warm water
1 tsp sugar
1 packet active dry yeast
2 cups all purpose flour
1/2 cup whole wheat flour
3/4 tsp salt
1 large egg
1 cup shredded mozzarella
3/4 cup ricotta cheese
2 plum tomatoes, chopped
1/2 green bell pepper, seeded and diced
3 scallions, thinly sliced
2 Tbsp chopped fresh basil
1/4 tsp black pepper
Combine the water and sugar in a small bowl. Sprinkle in the yeast and let stand until foamy, about 5 minutes.
Combine the all-purpose flour, whole wheat flour, and salt in a food processor. With the machine running, scrape the yeast mixture and the egg through the feed tube; pulse until the dough forms a smooth ball, about 1 minute.
Spray a large bowl with nonstick spray; put the dough in the bowl. Cover tightly with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in size, about 1 hour.
Meanwhile, combine the mozzarella, ricotta, tomatoes, bell pepper, scallions, basil, and pepper in a medium bowl.
Preheat the oven to 400. Spray a baking sheet with nonstick spray; set aside.
Punch down the dough. Sprinkle a work surface lightly with flour. Turn the dough onto the surface and cut into 6 pieces. Knead each piece lightly, then with a lightly floured rolling pin, roll each into a 6-inch circle. Mound one-sixth of the cheese mixture on half of each circle, then brush the edges lightly with water. Fold the dough over the filling; crimp the edges to seal. Transfer the calzones to the baking sheet; make three 1-inch slashes on top of each with a sharp knife. Bake until golden 20-23 minutes.
*****
They're in the oven now and almost done. I'm excited to try them. I'll tell you everything I did when I write the review (I know, I know...I still haven't done those for the last two dinenrs I made).
*****
The calzones were good, but they could have used some more fillings. Maybe less ricotta and more mozzarella? I think next time I'd add more veggies, too. Mushrooms, black olives. Also the dough needed a little something, but I don't know what. I'm not much of a yeast user, so I really don't know how much tampering you can do with a yeast dough. I think maybe a little more salt or some Italian seasoning would have helped. Also, I only had enough filling for five calzones, not the six called for in the recipe. I don't know if I overstuffed or what, but it worked out. I had some of the leftovers for lunch today, and it reheated decently. Definitely better the first time, but not bad. I'd make these again, just tweak them a little so there was more flavor.
So, now that you're all caught up on our goings-on for the past few nights, on to tonight's dinner. This was originally slated for Friday night. Since I had all the veggies for it, I figured I should make it tonight while they were still in good condition. This was from one of my many Weight Watchers cookbooks. Not that I'm doing WW right now, but it has good recipes in it, and I hadn't used it in awhile. There's no notes on it, so I don't think this is something I've ever made before.
Vegetable Calzones
3/4 cup warm water
1 tsp sugar
1 packet active dry yeast
2 cups all purpose flour
1/2 cup whole wheat flour
3/4 tsp salt
1 large egg
1 cup shredded mozzarella
3/4 cup ricotta cheese
2 plum tomatoes, chopped
1/2 green bell pepper, seeded and diced
3 scallions, thinly sliced
2 Tbsp chopped fresh basil
1/4 tsp black pepper
Combine the water and sugar in a small bowl. Sprinkle in the yeast and let stand until foamy, about 5 minutes.
Combine the all-purpose flour, whole wheat flour, and salt in a food processor. With the machine running, scrape the yeast mixture and the egg through the feed tube; pulse until the dough forms a smooth ball, about 1 minute.
Spray a large bowl with nonstick spray; put the dough in the bowl. Cover tightly with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in size, about 1 hour.
Meanwhile, combine the mozzarella, ricotta, tomatoes, bell pepper, scallions, basil, and pepper in a medium bowl.
Preheat the oven to 400. Spray a baking sheet with nonstick spray; set aside.
Punch down the dough. Sprinkle a work surface lightly with flour. Turn the dough onto the surface and cut into 6 pieces. Knead each piece lightly, then with a lightly floured rolling pin, roll each into a 6-inch circle. Mound one-sixth of the cheese mixture on half of each circle, then brush the edges lightly with water. Fold the dough over the filling; crimp the edges to seal. Transfer the calzones to the baking sheet; make three 1-inch slashes on top of each with a sharp knife. Bake until golden 20-23 minutes.
*****
They're in the oven now and almost done. I'm excited to try them. I'll tell you everything I did when I write the review (I know, I know...I still haven't done those for the last two dinenrs I made).
*****
The calzones were good, but they could have used some more fillings. Maybe less ricotta and more mozzarella? I think next time I'd add more veggies, too. Mushrooms, black olives. Also the dough needed a little something, but I don't know what. I'm not much of a yeast user, so I really don't know how much tampering you can do with a yeast dough. I think maybe a little more salt or some Italian seasoning would have helped. Also, I only had enough filling for five calzones, not the six called for in the recipe. I don't know if I overstuffed or what, but it worked out. I had some of the leftovers for lunch today, and it reheated decently. Definitely better the first time, but not bad. I'd make these again, just tweak them a little so there was more flavor.
Wednesday, October 1, 2008
Stuffed Shells
I need to go back and edit last night's post about the Shepherd's Pie so you can all stop waiting in suspense as to how it worked out and all that. I even took pictures!! I'm going to start being like Jen B. and combining the review post with the recipe post so it's all in one place. Then you don't have to scour everywhere to find out whether or not something was good. And when I remember (or more likely, when my camera is downstairs) I'll take a pic of the finished product. Don't worry, I already cleared it with her that I can copy her new format.
So tonight we're having Stuffed Shells. I heart them. Who doesn't heart a cheesy, saucy, pasta dish? According to the ol' blog here, the last time I made this was last October. Yikes. We used to have this pretty often, I'm surprised it had been that long. I got a hankering for it a few days ago and threw it on the menu plan for the week because when a pregnant lady gets a hankering, she goes with it. I was too lazy to find the actual recipe, so I looked it up on here and remembered I did some serious tweaking with it last time due to lack of an ingredient. My review said that I liked it better, so as to not be made a liar on my own blog, I went with the changes I made last time. If you want to see the original recipe, follow this link to see what it was.
Stuffed Shells
20 jumbo pasta shells, cooked and cooled
1 cup part-skim ricotta cheese
2/3 cup reduced fat sour cream
4-5 ounces reduced fat cream cheese
1 tsp salt
2 tsp garlic powder
1 Tbsp Italian seasoning
1 jar spaghetti sauce
1 cup shredded mozzarella cheese
Preheat oven to 375. Mix together ricotta, sour cream, cream cheese, salt, garlic powder, and Italian seasoning. Spread a few spoonfuls of tomato sauce on bottom of a 8x8 pan. Fill each shell with cheese mixture and place in baking dish. When all shells are in dish, pour remaining tomato sauce over shells. Top with mozzarella. Bake for approximately 20 minutes.
*****
Now, on both the original recipe and my last post about it, I noted that the cooking time wasn't long enough. It calls for the pan to be covered, but I left it uncovered this time to see if that helped. It's coming up on 20 minutes, so we'll see how it's doing. Oh, and the original recipe didn't call for mozzarella, but I just think a pasta dish like this NEEDS cheese on top!!
Oh, and stuffing shells is a messy business (or at least it is for me), so I keep a paper towel nearby to wipe off my hands as I'm going. Otherwise cheese mixture gets everywhere.
*****
Mmmm...stuffed shells. I honestly have no idea why we haven't had this in so long because we all love it. I think there were only three or four shells left when all was said and done. This is definitely something I'm going to bring back into rotation more often. It's fairly easy (although a bit messy) to put together, but it's so easy. Leaving the pan uncovered totally worked. I don't think I had to add on any extra time.
I forgot to take a picture before we dished up, but this just goes to show how much we liked it.
So tonight we're having Stuffed Shells. I heart them. Who doesn't heart a cheesy, saucy, pasta dish? According to the ol' blog here, the last time I made this was last October. Yikes. We used to have this pretty often, I'm surprised it had been that long. I got a hankering for it a few days ago and threw it on the menu plan for the week because when a pregnant lady gets a hankering, she goes with it. I was too lazy to find the actual recipe, so I looked it up on here and remembered I did some serious tweaking with it last time due to lack of an ingredient. My review said that I liked it better, so as to not be made a liar on my own blog, I went with the changes I made last time. If you want to see the original recipe, follow this link to see what it was.
Stuffed Shells
20 jumbo pasta shells, cooked and cooled
1 cup part-skim ricotta cheese
2/3 cup reduced fat sour cream
4-5 ounces reduced fat cream cheese
1 tsp salt
2 tsp garlic powder
1 Tbsp Italian seasoning
1 jar spaghetti sauce
1 cup shredded mozzarella cheese
Preheat oven to 375. Mix together ricotta, sour cream, cream cheese, salt, garlic powder, and Italian seasoning. Spread a few spoonfuls of tomato sauce on bottom of a 8x8 pan. Fill each shell with cheese mixture and place in baking dish. When all shells are in dish, pour remaining tomato sauce over shells. Top with mozzarella. Bake for approximately 20 minutes.
*****
Now, on both the original recipe and my last post about it, I noted that the cooking time wasn't long enough. It calls for the pan to be covered, but I left it uncovered this time to see if that helped. It's coming up on 20 minutes, so we'll see how it's doing. Oh, and the original recipe didn't call for mozzarella, but I just think a pasta dish like this NEEDS cheese on top!!
Oh, and stuffing shells is a messy business (or at least it is for me), so I keep a paper towel nearby to wipe off my hands as I'm going. Otherwise cheese mixture gets everywhere.
*****
Mmmm...stuffed shells. I honestly have no idea why we haven't had this in so long because we all love it. I think there were only three or four shells left when all was said and done. This is definitely something I'm going to bring back into rotation more often. It's fairly easy (although a bit messy) to put together, but it's so easy. Leaving the pan uncovered totally worked. I don't think I had to add on any extra time.
I forgot to take a picture before we dished up, but this just goes to show how much we liked it.
Tuesday, September 30, 2008
Shepherd's Pie
Finally...we have food in our house again!! I was waiting for the husband's pay day to get here to go grocery shopping (I'm sure you other SAHMs know how that goes...), so finally we can eat decently again. Last night the husband ended up bringing home two frozen pizzas because I'd had a horrible, horrible day dealing with an unruly toddler and didn't dare take him out in public to go buy cheddar cheese to make Shepherd's Pie last night. Did that sentence make any sense? I'm not sure. He said I could run out and get some once he got home, but I thought I might not ever return if I did that. Seriously...that was the day I'd had.
On a somewhat random side note, I was pretty pleased with my grocery shopping today. I spent $65 and saved $63--and that included buying two whole chickens and two packages of chicken drumsticks. My friend Jen A. has a great blog on saving money at the grocery store with coupons, niftythriftythriving.blogspot.com. She gets amazing savings grocery shopping and doing the whole CVS Extra Care Bucks deal. I'm in awe of how much she saves.
Back to my dinner...kind of. I'll be posting the recipe later because I'm kind of making it up as I go. I'm loosely basing this on a Paula Deen recipe for Shepherd's Pie I saw on her show one time. Loosely in the sense that I'm using leftover pot roast for the meat, and I think the similarities end there. Other than that I'm doing it pretty much how I normally do my Shepherd's Pie...meat, gravy, and vegetables mixed together, topped with mashed potatoes and then some cheese on top. Normally I do everything on the stove top and then put it together in some kind of casserole and stick that under the broiler to melt the cheese. There's still some gravy/sauce left from the pot roast, so I'll see how much of that there is and if necessary make some brown gravy to supplement if I need to.
*****
Okay, at long last, here's the recipe I ended up using for Shepherd's Pie.
Shepherd's Pie v2.0
1 to 1.5 lbs leftover cooked pot roast
1 bag frozen mixed vegetables
1 package brown gravy, prepared
Mashed potatoes (probably 3-4 russet potatoes, cooked and mashed)
1 cup cheddar cheese
Cut leftover pot roast into chunks. Place in skillet to heat up. Once meat is heated, add bag of vegetables to pan. Once vegetables are cooked, stir in prepared gravy mix. When this is all heated through, transfer to an 8x8 baking dish. Spread mashed potatoes on top of meat/veggie/gravy mixture. Top with cheddar cheese. Place under broiler until cheese is melted.
*****
Totally easy, huh. I made the equivalent of two packages of gravy when I made this, but one would have been plenty. I have to say, I like this version a lot better than when I make it with hamburger. They're both good, but this will definitely become my leftover pot roast go-to meal. I used instant potatoes (because I got them on sale for ridiculously cheap and needed to save the real potatoes I had for something else later in the week), and I remembered why I don't like instant potatoes. They just taste funny to me, and they're way too salty. Real mashed potatoes are so easy to make, I don't know why they even sell instant potatoes. This is definitely something I will make again!!
Wanna see what it looked like? I really need better lighting in my kitchen.
On a somewhat random side note, I was pretty pleased with my grocery shopping today. I spent $65 and saved $63--and that included buying two whole chickens and two packages of chicken drumsticks. My friend Jen A. has a great blog on saving money at the grocery store with coupons, niftythriftythriving.blogspot.com. She gets amazing savings grocery shopping and doing the whole CVS Extra Care Bucks deal. I'm in awe of how much she saves.
Back to my dinner...kind of. I'll be posting the recipe later because I'm kind of making it up as I go. I'm loosely basing this on a Paula Deen recipe for Shepherd's Pie I saw on her show one time. Loosely in the sense that I'm using leftover pot roast for the meat, and I think the similarities end there. Other than that I'm doing it pretty much how I normally do my Shepherd's Pie...meat, gravy, and vegetables mixed together, topped with mashed potatoes and then some cheese on top. Normally I do everything on the stove top and then put it together in some kind of casserole and stick that under the broiler to melt the cheese. There's still some gravy/sauce left from the pot roast, so I'll see how much of that there is and if necessary make some brown gravy to supplement if I need to.
*****
Okay, at long last, here's the recipe I ended up using for Shepherd's Pie.
Shepherd's Pie v2.0
1 to 1.5 lbs leftover cooked pot roast
1 bag frozen mixed vegetables
1 package brown gravy, prepared
Mashed potatoes (probably 3-4 russet potatoes, cooked and mashed)
1 cup cheddar cheese
Cut leftover pot roast into chunks. Place in skillet to heat up. Once meat is heated, add bag of vegetables to pan. Once vegetables are cooked, stir in prepared gravy mix. When this is all heated through, transfer to an 8x8 baking dish. Spread mashed potatoes on top of meat/veggie/gravy mixture. Top with cheddar cheese. Place under broiler until cheese is melted.
*****
Totally easy, huh. I made the equivalent of two packages of gravy when I made this, but one would have been plenty. I have to say, I like this version a lot better than when I make it with hamburger. They're both good, but this will definitely become my leftover pot roast go-to meal. I used instant potatoes (because I got them on sale for ridiculously cheap and needed to save the real potatoes I had for something else later in the week), and I remembered why I don't like instant potatoes. They just taste funny to me, and they're way too salty. Real mashed potatoes are so easy to make, I don't know why they even sell instant potatoes. This is definitely something I will make again!!
Wanna see what it looked like? I really need better lighting in my kitchen.
Sunday, September 28, 2008
Dinner Struggles
I have no idea what to make for dinner tonight or over the course of the coming week for that matter. I was going to make shepherd's pie tonight with my leftover pot roast, but I don't have any cheese, and I'm the kind of girl that likes cheese on her shepherd's pie. I had sloppy joe's on my menu for one night or figured I could just make burgers, but both of those require hamburger buns, and I have none. Darn. I'm ridiculously low on groceries, but I'm trying to hold off going to the store until Tuesday (i.e. pay day).
So, if you have any ideas or something you'd like to see me make over the coming week, leave me a comment. I'm open to suggestions. If it sounds good and isn't ridiculously expensive to make, I just might give it a shot. I'm still a bit under the weather, too, which makes it difficult to come up with dinner ideas since few things sound all that good to me.
It's almost 4:00 so I'd better come up with something for tonight soon.
So, if you have any ideas or something you'd like to see me make over the coming week, leave me a comment. I'm open to suggestions. If it sounds good and isn't ridiculously expensive to make, I just might give it a shot. I'm still a bit under the weather, too, which makes it difficult to come up with dinner ideas since few things sound all that good to me.
It's almost 4:00 so I'd better come up with something for tonight soon.
Friday, September 26, 2008
Three Cheese Pasta Skillet
My goal this week had been to use up stuff we had on hand. I found a container of french fried onions in my pantry and remembered this recipe. I used to make it all the time, but I think it's been years since we've had it. I used to get recipes emailed to me from the Campbell's Soup website, and this was one of them. It sounds really yummy to me which is good since not much does. And it's easy to throw together.
Three-Cheese Pasta Skillet
3 cups uncooked corkscrew pasta
1 can Campbell's® Cream of Mushroom Soup
1 cup water
1/8 tsp. black pepper
1 cup shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 can (2.8 oz.) French's® French Fried Onions
Directions:
COOK pasta according to pkg. directions. Drain.
MIX soup, water, pepper, cheeses and 2/3 cup onions in skillet. Heat to a boil.
ADD pasta and top with remaining onions. Cover and cook over low heat 2 min. or until hot.
*****
I like to add some cooked, diced chicken to it as well. I usually cook the chicken first, then do the sauce once the chicken is done. I don't think I have quite enough corkscrew pasta, but I have some partial bags of other pastas I'm going to use. Mix things up a bit and all.
Three-Cheese Pasta Skillet
3 cups uncooked corkscrew pasta
1 can Campbell's® Cream of Mushroom Soup
1 cup water
1/8 tsp. black pepper
1 cup shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 can (2.8 oz.) French's® French Fried Onions
Directions:
COOK pasta according to pkg. directions. Drain.
MIX soup, water, pepper, cheeses and 2/3 cup onions in skillet. Heat to a boil.
ADD pasta and top with remaining onions. Cover and cook over low heat 2 min. or until hot.
*****
I like to add some cooked, diced chicken to it as well. I usually cook the chicken first, then do the sauce once the chicken is done. I don't think I have quite enough corkscrew pasta, but I have some partial bags of other pastas I'm going to use. Mix things up a bit and all.
Pot Roast
I've been MIA for a few days but with good reason--I've been laid up in bed with a nasty cold. I don't know if it's the same one the husband had last week, but it's no fun. I started feeling sick on Wednesday afternoon, yesterday my saint of a mom came and took the boy for the day and kept him overnight. It was so nice to spend the whole day and most of today just laying in bed. I heart my bed so much.
Anyway, before I started feeling under the weather I had put a pot roast in the crockpot on Wednesday morning, which worked out great since the cold had totally hit me by dinner time. I found a roast in the freezer that needed to be used, and I love a good pot roast.
Claire's Crockpot Pot Roast
2-3 lb. chuck roast (I think that's the cut I was using)
3-4 potatoes, peeled and in chunks
4-5 carrots, peeled and in chunks
1 envelope onion soup
1 can cream of mushroom soup
Place peeled and chunked potatoes and carrots in the bottom of crockpot. Place roast on top. Sprinkle onion soup over roast and vegetables. Pour can of soup over roast and vegetables. Cook on low 7-8 hours.
*****
My roast was still a little frozen when I put it in the crockpot, and I think I had it in there for 8-9 hours. I have to say I think it was one of the best pot roasts I've made. Not sure if it's because the meat was still a little frozen or what, but it was really tasty. To check doneness, I usually stick a meat thermometer in the roast to make sure it's done and check to make sure the potatoes are cooked all the way too. There are few things grosser than half-cooked potatoes. Okay, there are probably a lot of things grosser, but they're definitely not good.
Anyway, before I started feeling under the weather I had put a pot roast in the crockpot on Wednesday morning, which worked out great since the cold had totally hit me by dinner time. I found a roast in the freezer that needed to be used, and I love a good pot roast.
Claire's Crockpot Pot Roast
2-3 lb. chuck roast (I think that's the cut I was using)
3-4 potatoes, peeled and in chunks
4-5 carrots, peeled and in chunks
1 envelope onion soup
1 can cream of mushroom soup
Place peeled and chunked potatoes and carrots in the bottom of crockpot. Place roast on top. Sprinkle onion soup over roast and vegetables. Pour can of soup over roast and vegetables. Cook on low 7-8 hours.
*****
My roast was still a little frozen when I put it in the crockpot, and I think I had it in there for 8-9 hours. I have to say I think it was one of the best pot roasts I've made. Not sure if it's because the meat was still a little frozen or what, but it was really tasty. To check doneness, I usually stick a meat thermometer in the roast to make sure it's done and check to make sure the potatoes are cooked all the way too. There are few things grosser than half-cooked potatoes. Okay, there are probably a lot of things grosser, but they're definitely not good.
Tuesday, September 23, 2008
Pork Chops with Country Gravy and Mashed Potatoes
Don't you love when you come across or remember a cookbook or cooking magazine that you used to turn to all the time but it got lost in the shuffle of all your cookbooks and you haven't seen it in months, if not years? Holy run on sentence there Claire! Anyway, I have this Cooking Light "Simple Suppers" magazine that I used to use all the time and had kind of forgotten about it. It was my first foray (sp?) into Cooking Light. The date on it says "Display until December 31, 2003." Yup, 2003. I think I probably got it in October or November of that year. I flipped through it looking for a pork recipe to make tonight. I forgot how many awesome sounding recipes were in it--some of which I've made and totally forgotten about. I'm so excited to have come across this again!!
But, the dinner I'm making tonight isn't from said magazine. Sorry. It's my blog, I can tangent when I want. I don't know how it popped in my head this afternoon, but I wasn't overly excited about what I had planned for dinner and thought I'd look through that to find something. I didn't find anything that I already had everything for, so I'm sticking with my plan. But, I think next week there will be a few dinners from this magazine gracing our table!!
I went back through my blog entries to find the below recipe, and I haven't made it since January. JANUARY!!! I was shocked it had been that long. It's possible I've made it since then but not likely since I'm usually good about updating my blog, even when I miss a day or two or five. It's a super yummy and easy way to make pork chops. And I heart gravy so anything with some kind of "country gravy" is okay in my book. I accidentally typed grave instead of gravy...I hope that doesn't mean anything.
Man, I'm rambling a lot today. I even had a lot of adult interaction this morning! You'd think I'd be this verbose (Ha! Take that pregnancy brain...a big word!) on a day I'd been cooped up alone with my two year old son, even though he is an excellent conversationalist. Okay, on to the recipe. I'm feeling loopy.
Pork Chops with Country Gravy and Mashed Potatoes
3/4 teaspoon salt, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
While pork cooks, prepare potatoes according to package directions. Serve with pork.
*****
So I make real mashed potatoes instead of the refrigerated ones. I'm cheap, what can I say. A bag of potatoes is cheaper--or maybe the same price but it's five pounds of potatoes vs. slightly more than one pound. I don't know, I've never compared the prices, I just assume it's cheaper to make my own. Plus I like mashing potatoes. I heart them more than gravy, so this way I can make as many as I want.
Oh, and I'm usually bad when I make these. I trim all the fat off the pork chops, but then I throw the pieces of fat into the skillet to get all the yummy goodness from it for the gravy. But we don't eat it, so that makes it healthy, right? I think so.
Okay...I've got to wrap this up before I start typing out my life story or ramble on about some other nonsensical point.
But, the dinner I'm making tonight isn't from said magazine. Sorry. It's my blog, I can tangent when I want. I don't know how it popped in my head this afternoon, but I wasn't overly excited about what I had planned for dinner and thought I'd look through that to find something. I didn't find anything that I already had everything for, so I'm sticking with my plan. But, I think next week there will be a few dinners from this magazine gracing our table!!
I went back through my blog entries to find the below recipe, and I haven't made it since January. JANUARY!!! I was shocked it had been that long. It's possible I've made it since then but not likely since I'm usually good about updating my blog, even when I miss a day or two or five. It's a super yummy and easy way to make pork chops. And I heart gravy so anything with some kind of "country gravy" is okay in my book. I accidentally typed grave instead of gravy...I hope that doesn't mean anything.
Man, I'm rambling a lot today. I even had a lot of adult interaction this morning! You'd think I'd be this verbose (Ha! Take that pregnancy brain...a big word!) on a day I'd been cooped up alone with my two year old son, even though he is an excellent conversationalist. Okay, on to the recipe. I'm feeling loopy.
Pork Chops with Country Gravy and Mashed Potatoes
3/4 teaspoon salt, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
While pork cooks, prepare potatoes according to package directions. Serve with pork.
*****
So I make real mashed potatoes instead of the refrigerated ones. I'm cheap, what can I say. A bag of potatoes is cheaper--or maybe the same price but it's five pounds of potatoes vs. slightly more than one pound. I don't know, I've never compared the prices, I just assume it's cheaper to make my own. Plus I like mashing potatoes. I heart them more than gravy, so this way I can make as many as I want.
Oh, and I'm usually bad when I make these. I trim all the fat off the pork chops, but then I throw the pieces of fat into the skillet to get all the yummy goodness from it for the gravy. But we don't eat it, so that makes it healthy, right? I think so.
Okay...I've got to wrap this up before I start typing out my life story or ramble on about some other nonsensical point.
Review
Well, once it was FINALLY done cooking, the french toast casserole was yummy. But it took FOR-EV-ER. I called my mom to see if she had ever made it, and she didn't think she had. She did, however, notice on the next page (who knew the recipe went over on to the next page?!) it said something about total time being 12 hours. So I wonder if I didn't let it sit long enough. I told the husband I'll make it again but have it sit overnight for longer and see if that helps. I put it in for 20 minutes. The edges looked done, I poked a fork in the middle, and a bunch of egg oozed out. Not cooked whatsoever. So I put it in for another 10 minutes. Still the same way. I bumped up the temperature to 375, set the timer for 10 minutes, still wet eggy in the middle. I may have let it go longer at 375, I don't remember now, but I finally turned the oven temp up to 400 and did it for 10 minutes and then it was FINALLY done. It maybe could have gone a little longer, but it was fine, and the eggs weren't oozing anymore at that point. I think sum total it took probably close to 50 minutes to cook. I'm wondering if it had sat longer, letting the bread soak up all the custardy goodness, if the baking time in the recipe would have been right. Still didn't seem like a lot of time to me. There was a similar recipe in the same cookbook that called for a baking time of 45-50 minutes. Needless to say, we were STARVING by the time it was ready. The boy ended up eating dinner way before us because I had no idea how long it was going to take to cook.
So, all in all, I'd be willing to make it again but I'd have it sit overnight so there was more time to soak up all the custard. Then I'd see what I thought.
So, all in all, I'd be willing to make it again but I'd have it sit overnight so there was more time to soak up all the custard. Then I'd see what I thought.
Monday, September 22, 2008
French Toast Souffle
I figured I'd update my blog as I'm waiting for dinner to finish cooking. Sigh. More on that later. I spent pretty much all day cleaning my house because my awesome mom took the boy for the day. Of course, I didn't get nearly as much done as I had hoped since I kept getting out of breath. Darn pregnancy and being out of shape. Oh well, at least the upstairs of my house is something like 80% awesomely clean.
I've been wanting to have brinner (breakfast for dinner) for quite awhile now, and I found this recipe in a cookbook my mom gave me from a women's club she belonged to when they lived in El Paso. It sounded soooooo good. It's an overnight French toast recipe, but I figured making it in the morning and letting it sit all day would be comparable. I figured wrong. Again, more on that later.
French Toast Souffle
4 ounces butter (that's one stick)
8 ounces cream cheese
1/2 cup maple syrup
12 eggs
3 cups half and half
2 tsp vanilla
1 (9x13) pan of bread/rolls/croissants/etc. torn into pieces
Cinnamon to taste
Melt butter, cream cheese, and syrup in microwave. Whip eggs, half and half, and vanilla together. Tear bread, rolls, croissants, etc. into a 9x13 buttered baking dish, fairly well packed. Pour egg mixture over bread. Pour butter/cream cheese/syrup mixture over. Sprinkle with cinnamon. Cover and refrigerate overnight. Bake in 350-degree oven for 15-20 minutes uncovered. Makes 10 servings.
*****
Doesn't that sound yummy? I made a few modifications in an effort to make it more healthy. I did half eggs and half egg beaters. I also used two cups of half and half (fat free) and one cup of skim milk. Other than that, everything was as called for.
(Note: I'm no longer waiting for it to finish cooking...it's the next day and I was lazy last night and never finished posting this.)
I've been wanting to have brinner (breakfast for dinner) for quite awhile now, and I found this recipe in a cookbook my mom gave me from a women's club she belonged to when they lived in El Paso. It sounded soooooo good. It's an overnight French toast recipe, but I figured making it in the morning and letting it sit all day would be comparable. I figured wrong. Again, more on that later.
French Toast Souffle
4 ounces butter (that's one stick)
8 ounces cream cheese
1/2 cup maple syrup
12 eggs
3 cups half and half
2 tsp vanilla
1 (9x13) pan of bread/rolls/croissants/etc. torn into pieces
Cinnamon to taste
Melt butter, cream cheese, and syrup in microwave. Whip eggs, half and half, and vanilla together. Tear bread, rolls, croissants, etc. into a 9x13 buttered baking dish, fairly well packed. Pour egg mixture over bread. Pour butter/cream cheese/syrup mixture over. Sprinkle with cinnamon. Cover and refrigerate overnight. Bake in 350-degree oven for 15-20 minutes uncovered. Makes 10 servings.
*****
Doesn't that sound yummy? I made a few modifications in an effort to make it more healthy. I did half eggs and half egg beaters. I also used two cups of half and half (fat free) and one cup of skim milk. Other than that, everything was as called for.
(Note: I'm no longer waiting for it to finish cooking...it's the next day and I was lazy last night and never finished posting this.)
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