I've had a hankering to make some kind of quick bread ever since Jen A. brought me an awesome thank you gift for hosting her baby shower--a Le Creuset loaf pan!! Don't I have the most awesome friends ever?! It was entirely too generous of her, but I'm so excited to own it. I had two bags of cranberries in the freezer that I bought around Thanksgiving when they were super cheap. I didn't know why I bought them, I just felt I should since they were cheap. Jen B. was telling me recently that she's been turning to RecipeZaar.com instead of allrecipes.com, so I figured I'd check there for some kind of cranberry bread recipe. This one got good reviews, so I went with it.
Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange rind
1 1/2 cups fresh cranberries
1/2 cup chopped walnuts
1. In large bowl, combine dry ingredients.
2. Cut in butter until crumbly.
3. Beat egg, juice and rind; add to dry ingredients.
4. Mix just until blended.
5. Add cranberries and walnuts.
6. Spoon into greased and floured loaf pan.
7. Bake at 350* for 65 minutes, until pick comes out clean.
*****
I happened to notice there was a cranberry bread recipe on the bag of cranberries that was almost identical to this one, only it called for oil instead of butter. That would have been easier--I hate cutting in butter. It's in the oven now, I'm excited to see how it turns out.
And I think I'm done baking for quite awhile now!
*****
The bread is yummy. I've had two pieces to test it and make sure it's okay. I used pecans instead of walnuts because those are what I had on hand. I think something is weird with my oven because I had to bake this for at least 80 minutes, if not longer. The coffee cake took longer as well too. Hmmm. Good thing I'm not baking any time soon. ;)
Sunday, January 25, 2009
Blueberry Coffee Cake
I had almost a whole container of blueberry pie filling left after the baby shower last weekend, and I hated to see it go to waste. I checked out the website for the brand of pie filling and found some great recipes. It was between this, a blueberry pie with a crumb top, or blueberry snack bars. I printed all three recipes but could only find this one when I wanted to make something today. Darn little hands running off with my important things! I was pretty undecided on which to do, so I guess I should thank the boy for deciding for me.
Blueberry Coffee Cake
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter or margarine, softened
1 cup plus 1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup sour cream
1 (21-oz.) can Comstock® or Wilderness® More Fruit Blueberry Fruit Filling or Topping
1/4 cup packed brown sugar
1 tsp. cinnamon
1. Preheat oven to 350°F. Whisk flour, baking powder, baking soda and salt together in a bowl and set aside.
2. Combine butter or margarine and 1 cup sugar in a large mixing bowl. Using an electric mixer, beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and sour cream. Add flour mixture and stir until just combined. Spread half the batter in the bottom of a greased 7 x 11-inch baking pan. Top with Blueberry Fruit Filling and carefully spread remaining batter over filling.
3. In small bowl, combine ½ cup sugar, brown sugar, and cinnamon; sprinkle over top of coffee cake.
4. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool on rack before serving.
*****
When I was mixing it all up I thought it would probably be good with some lemon zest mixed in, but I didn't feel like zesting. I just had a piece, and it's really yummy! Mine kind of fell in the middle...not sure why. It's still tasty though. I don't normally have pie filling on hand, so I probably wouldn't randomly make this again, but it would be good to take to a breakfast of some sort.
(Okay...it's now 8:40 PM, and over half of the coffee cake is gone. The husband is in love with this coffee cake. Granted I've had my fair share, too, but it seems everytime I go into the kitchen, he's cut himself another small piece. So I guess it is a keeper...I'll just have to watch for pie filling to be on sale. I have some cherry pie filling left, I'm wondering if I should make another one with that!)
Blueberry Coffee Cake
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter or margarine, softened
1 cup plus 1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup sour cream
1 (21-oz.) can Comstock® or Wilderness® More Fruit Blueberry Fruit Filling or Topping
1/4 cup packed brown sugar
1 tsp. cinnamon
1. Preheat oven to 350°F. Whisk flour, baking powder, baking soda and salt together in a bowl and set aside.
2. Combine butter or margarine and 1 cup sugar in a large mixing bowl. Using an electric mixer, beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and sour cream. Add flour mixture and stir until just combined. Spread half the batter in the bottom of a greased 7 x 11-inch baking pan. Top with Blueberry Fruit Filling and carefully spread remaining batter over filling.
3. In small bowl, combine ½ cup sugar, brown sugar, and cinnamon; sprinkle over top of coffee cake.
4. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool on rack before serving.
*****
When I was mixing it all up I thought it would probably be good with some lemon zest mixed in, but I didn't feel like zesting. I just had a piece, and it's really yummy! Mine kind of fell in the middle...not sure why. It's still tasty though. I don't normally have pie filling on hand, so I probably wouldn't randomly make this again, but it would be good to take to a breakfast of some sort.
(Okay...it's now 8:40 PM, and over half of the coffee cake is gone. The husband is in love with this coffee cake. Granted I've had my fair share, too, but it seems everytime I go into the kitchen, he's cut himself another small piece. So I guess it is a keeper...I'll just have to watch for pie filling to be on sale. I have some cherry pie filling left, I'm wondering if I should make another one with that!)
Pasta with Creamy Tomato and Goat Cheese Sauce
Well, it's another day stuck at home with sick kids. Unfortunately the baby seems to have caught the dreaded cold the boy has. :( I tell ya, there are few things more pathetic sounding than a baby's cough. Poor little guy. I think tomorrow we may make a trip to the pediatrician. We found out one of the boy's friends has pneumonia and another has a sinus infection, so I'm thinking it's worth it to have both my boys checked out to make sure they're okay. We did venture out last night for a birthday party, but before I get jumped on for taking a sick kid to a birthday party, the boy seemed to be doing better yesterday, and I knew the party was going to be outside, so I figured it was okay. Not like I was taking a sick kid to a small, enclosed space...which is why I'm home with him this morning instead of at church.
Anyway, since we're watching more TV (I've resorted to videos instead of TV shows...), I figured I'd update the blog since I'm just sitting on the couch too. Back before Christmas I was at Costco and saw they had a smokin' deal on goat cheese. I think it's an eight ounce log of goat cheese for only $4! I was beyond excited. I got it not really knowing when I would use it, but I couldn't pass it up. Of course it turns out they always have it, but whatever. I made this pasta once before, and we all really liked it. The goat cheese kind of melts into the sauce and pasta making it more of a creamy tomato sauce (dear lord, I just typed potato instead of tomato...can you tell it's been a long few days?!).
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've stopped buying jarred pasta sauce. I don't think I have any plain sauce tucked away in my freezer anymore, so I bought two jars of diced tomatoes--one is "Italian style"--and am going to make my own sauce. I'll just throw them in the food processor with some tomato paste and seasonings. Apparently that's what I did last time, and it turned out well. I think on the side we'll have some bread and maybe broccoli.
*****
YUM. This was so good, just like the last time we had it. My sauce turned out really yummy. I used one can of petite diced tomatoes, one can of Italian-style diced tomatoes, a can of tomato paste (to thicken it up a bit), some Italian seasoning, onion powder, and garlic powder. I threw all of that into my food processor and turned it on. Yum. I used most of it because we like saucy pasta. This comes together so quickly, I love it. If you used jarred spaghetti sauce it would be even faster. I didn't bother heating up my sauce, I dumped everything into the pot I used to cook the pasta. Oh, and I used whole wheat penne.
Oh, and the goat cheese...it was actually a pound, not eight ounces. What a smoki' deal. That's cheaper than a one pound bag of Kraft shredded cheese. I'm going to play on RecipeZaar.com and look for goat cheese recipes. I have another goat cheese meal slated for Thursday, but that will still leave me with eight ounces. Not that I'm complaining--I heart goat cheese!
Anyway, since we're watching more TV (I've resorted to videos instead of TV shows...), I figured I'd update the blog since I'm just sitting on the couch too. Back before Christmas I was at Costco and saw they had a smokin' deal on goat cheese. I think it's an eight ounce log of goat cheese for only $4! I was beyond excited. I got it not really knowing when I would use it, but I couldn't pass it up. Of course it turns out they always have it, but whatever. I made this pasta once before, and we all really liked it. The goat cheese kind of melts into the sauce and pasta making it more of a creamy tomato sauce (dear lord, I just typed potato instead of tomato...can you tell it's been a long few days?!).
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've stopped buying jarred pasta sauce. I don't think I have any plain sauce tucked away in my freezer anymore, so I bought two jars of diced tomatoes--one is "Italian style"--and am going to make my own sauce. I'll just throw them in the food processor with some tomato paste and seasonings. Apparently that's what I did last time, and it turned out well. I think on the side we'll have some bread and maybe broccoli.
*****
YUM. This was so good, just like the last time we had it. My sauce turned out really yummy. I used one can of petite diced tomatoes, one can of Italian-style diced tomatoes, a can of tomato paste (to thicken it up a bit), some Italian seasoning, onion powder, and garlic powder. I threw all of that into my food processor and turned it on. Yum. I used most of it because we like saucy pasta. This comes together so quickly, I love it. If you used jarred spaghetti sauce it would be even faster. I didn't bother heating up my sauce, I dumped everything into the pot I used to cook the pasta. Oh, and I used whole wheat penne.
Oh, and the goat cheese...it was actually a pound, not eight ounces. What a smoki' deal. That's cheaper than a one pound bag of Kraft shredded cheese. I'm going to play on RecipeZaar.com and look for goat cheese recipes. I have another goat cheese meal slated for Thursday, but that will still leave me with eight ounces. Not that I'm complaining--I heart goat cheese!
Friday, January 23, 2009
Pork Katsu Donburi
I have a sick kid in my house. We've spent yesterday and today on the couch watching TV and movies. Normally I don't let him sit and zone out to TV all day, but I figure lazing around will help him get better. I think I've watched enough Disney Channel, PBS Kids, and Noggin over the past two days to last me quite awhile. Actually I've just been hanging out reading food blogs, playing on Facebook, and basically being incredibly unproductive. Plus being home for two days straight is helping me get the baby in a routine which I've been dying to do, so that part of it all has been pretty nice.
I'm super excited for the dinner I'm making tonight. Jen B. made it last week and got it from the blog Meal Planning 101, which thanks to Jen, is now one of my favorite cooking/food blogs. Good find, Jen! When I saw the recipe on Jen's blog I knew I had to make it--and soon! Luckily I was planning on buying pork chops at Costco this week, so I knew I'd have everything for it. There was a little Japanese take-out restaurant near my house growing up, and they had awesome chicken katsu donburi. My whole family loved it. I don't know if I've ever had it with pork, so I'm excited to try this.
I have to mention the benefits of meal planning since I linked to a meal planning blog. I've been doing it for years now. It used to be--back when the husband and I were DINKs--I'd make whatever sounded good on the way home from work, which a lot of times meant stopping at the store to get ingredients. It got very expensive. It wasn't that we couldn't afford to eat like that, I just thought it was ridiculous how much we were spending on groceries each month for two people. So I started planning out meals for the week. Then after awhile I took it one step further and planned out our dinners based on what was on sale at the grocery store that week. That's how I still do it. Normally I spend around $50 a week on groceries, if I'm buying meat (which I only buy when it's on sale) it's usually around $70. I try to match coupons to items that are on sale as well, but I don't buy a whole lot of packaged/processed foods, so I don't always use that many.
Anyway, on to the recipe. I'm so excited for this!!!
Pork Katsu Donburi
2-4 pork loin chops
2 eggs, beaten
1 cup flour
1 1/2 cup Panko breadcrumbs (try not to substitute or the result will not be the same)
1 tbsp canola or vegetable oil
1/2 onion, thinly sliced
1 cup chicken broth
6 shitake mushrooms, sliced into strips (you can substitute regular button mushrooms)
1 carrot, julienned (I am using a frozen Asian Veggie Blend with carrots instead)
2 tbsp white sugar
4 tbsp soy sauce
1/2 tsp salt
1/2 cup chopped green onions
4 eggs, beaten
2 cups cooked rice
Preheat the oven to 450 degrees.
Cover the pieces of pork in plastic wrap and using a meat tenderizer, bash the meat until the piece is about 1/4 inch thick. Make sure you flip it over and do the other side as well. Do this to all your pieces. Then cut pork into cutlet sized portions, if needed. Now that your pieces of pork are cut and tenderized, season both sides with salt and pepper. In three separate bowls put flour in the first, beaten eggs in the second and Panko breadcrumbs in the third. Dredge each piece of pork in flour, then egg, then breadcrumbs, and place on a baking sheet with a baking rack on it. Drizzle lightly with oil and place in the oven for 10 minutes. After 10 minutes, flip the pork, drizzle the other side lightly with oil and then place back in the oven for another 10 minutes.
While pork is cooking chop veggies (or follow stir fry directions for cooking frozen veggies). In a large frying pan set to medium-high heat saute the onion in oil for 3-5 minutes. Add the mushrooms and carrot and stir-fry a couple more minutes. Stir in the chicken broth, sugar, soy sauce and salt and let simmer for 3-5 minutes. Sprinkle in half of the green onions, stirring gently.
When pork comes out of the oven, cut into strips.
Turn the heat down to medium-low for the veggies and pour beaten eggs over the mixture, stirring a bit to incorporate the sauce and egg. Gently add the pork over the top and let simmer for about 10 minutes or until the eggs are cooked. You may need to add a lid for part of the cooking time to get the eggs to cook through on top.
To serve, scoop rice into four bowls. Divide pork and veggie mixture into four, and place on top of rice. Garnish with a little more chopped green onion. Serve immediately!
*****
Doesn't this sound sooooo yummy?! I seriously cannot wait for dinner tonight! I have a bag of frozen stir-fry veggies I'm going to use, and I bought regular button mushrooms because they were on sale. Although I don't think I bought green onions this week, so mine will just have to do without. Jen said that she toasted some sesame seeds and sprinkled those on the top before serving, so I may give that a go. If we weren't all wearing jammies today I'd maybe run to the store and pick up some green onions, but that would require me wearing something other than yoga pants, a t-shirt, and fluffy pink socks.
*****
Mmmmm...this was really good!! I will definitely be making this again. Jen had said she mixed some chili paste into the egg wash, and I think next time I'll try to remember to do that. The pork was good on its own, but a little extra kick would have made it even better. I used half a bag of frozen stir-fry veggies which worked out fine. Under normal circumstances I think this would all come together really fast, but the baby needed to eat, so I fed him while the pork was cooking, which meant I didn't start on the veggie/egg mixture until after the pork was done. Overall we really liked it. The boy didn't eat much, but he's had a nasty cold, but I think under normal circumstances he would eat it and enjoy it.
I'm super excited for the dinner I'm making tonight. Jen B. made it last week and got it from the blog Meal Planning 101, which thanks to Jen, is now one of my favorite cooking/food blogs. Good find, Jen! When I saw the recipe on Jen's blog I knew I had to make it--and soon! Luckily I was planning on buying pork chops at Costco this week, so I knew I'd have everything for it. There was a little Japanese take-out restaurant near my house growing up, and they had awesome chicken katsu donburi. My whole family loved it. I don't know if I've ever had it with pork, so I'm excited to try this.
I have to mention the benefits of meal planning since I linked to a meal planning blog. I've been doing it for years now. It used to be--back when the husband and I were DINKs--I'd make whatever sounded good on the way home from work, which a lot of times meant stopping at the store to get ingredients. It got very expensive. It wasn't that we couldn't afford to eat like that, I just thought it was ridiculous how much we were spending on groceries each month for two people. So I started planning out meals for the week. Then after awhile I took it one step further and planned out our dinners based on what was on sale at the grocery store that week. That's how I still do it. Normally I spend around $50 a week on groceries, if I'm buying meat (which I only buy when it's on sale) it's usually around $70. I try to match coupons to items that are on sale as well, but I don't buy a whole lot of packaged/processed foods, so I don't always use that many.
Anyway, on to the recipe. I'm so excited for this!!!
Pork Katsu Donburi
2-4 pork loin chops
2 eggs, beaten
1 cup flour
1 1/2 cup Panko breadcrumbs (try not to substitute or the result will not be the same)
1 tbsp canola or vegetable oil
1/2 onion, thinly sliced
1 cup chicken broth
6 shitake mushrooms, sliced into strips (you can substitute regular button mushrooms)
1 carrot, julienned (I am using a frozen Asian Veggie Blend with carrots instead)
2 tbsp white sugar
4 tbsp soy sauce
1/2 tsp salt
1/2 cup chopped green onions
4 eggs, beaten
2 cups cooked rice
Preheat the oven to 450 degrees.
Cover the pieces of pork in plastic wrap and using a meat tenderizer, bash the meat until the piece is about 1/4 inch thick. Make sure you flip it over and do the other side as well. Do this to all your pieces. Then cut pork into cutlet sized portions, if needed. Now that your pieces of pork are cut and tenderized, season both sides with salt and pepper. In three separate bowls put flour in the first, beaten eggs in the second and Panko breadcrumbs in the third. Dredge each piece of pork in flour, then egg, then breadcrumbs, and place on a baking sheet with a baking rack on it. Drizzle lightly with oil and place in the oven for 10 minutes. After 10 minutes, flip the pork, drizzle the other side lightly with oil and then place back in the oven for another 10 minutes.
While pork is cooking chop veggies (or follow stir fry directions for cooking frozen veggies). In a large frying pan set to medium-high heat saute the onion in oil for 3-5 minutes. Add the mushrooms and carrot and stir-fry a couple more minutes. Stir in the chicken broth, sugar, soy sauce and salt and let simmer for 3-5 minutes. Sprinkle in half of the green onions, stirring gently.
When pork comes out of the oven, cut into strips.
Turn the heat down to medium-low for the veggies and pour beaten eggs over the mixture, stirring a bit to incorporate the sauce and egg. Gently add the pork over the top and let simmer for about 10 minutes or until the eggs are cooked. You may need to add a lid for part of the cooking time to get the eggs to cook through on top.
To serve, scoop rice into four bowls. Divide pork and veggie mixture into four, and place on top of rice. Garnish with a little more chopped green onion. Serve immediately!
*****
Doesn't this sound sooooo yummy?! I seriously cannot wait for dinner tonight! I have a bag of frozen stir-fry veggies I'm going to use, and I bought regular button mushrooms because they were on sale. Although I don't think I bought green onions this week, so mine will just have to do without. Jen said that she toasted some sesame seeds and sprinkled those on the top before serving, so I may give that a go. If we weren't all wearing jammies today I'd maybe run to the store and pick up some green onions, but that would require me wearing something other than yoga pants, a t-shirt, and fluffy pink socks.
*****
Mmmmm...this was really good!! I will definitely be making this again. Jen had said she mixed some chili paste into the egg wash, and I think next time I'll try to remember to do that. The pork was good on its own, but a little extra kick would have made it even better. I used half a bag of frozen stir-fry veggies which worked out fine. Under normal circumstances I think this would all come together really fast, but the baby needed to eat, so I fed him while the pork was cooking, which meant I didn't start on the veggie/egg mixture until after the pork was done. Overall we really liked it. The boy didn't eat much, but he's had a nasty cold, but I think under normal circumstances he would eat it and enjoy it.
Thursday, January 22, 2009
New pan!
My friend Jen A. stopped by this morning to drop off a gift she got me for throwing her baby shower this past weekend. I was beyond excited when I saw what it was and just had to share:
How cool is that?! A Le Creuset loaf pan!!! She has one and showed it to me last time I was at her house. I wanted to get one but kept forgetting to look online for one, so I'm glad I didn't. I can't wait to use this. I have some zucchini in the fridge I need to use, so I think my big plan for tomorrow will be whipping up some zucchini bread of some sort to break in this new pan!
Thanks, Jen!! You're awesome!!!
How cool is that?! A Le Creuset loaf pan!!! She has one and showed it to me last time I was at her house. I wanted to get one but kept forgetting to look online for one, so I'm glad I didn't. I can't wait to use this. I have some zucchini in the fridge I need to use, so I think my big plan for tomorrow will be whipping up some zucchini bread of some sort to break in this new pan!
Thanks, Jen!! You're awesome!!!
Wednesday, January 21, 2009
Chicken Soft Tacos
What a freakin' day. I had to take the baby in for his two month check-up today, so my mom came and stayed with the boy which was so nice of her. The morning was fine, but this afternoon I've spent wanting to rip my hair out...or find a job. The baby isn't napping, the boy has a cold and didn't nap. I came upstairs and found him in the office--where he isn't supposed to be unless Mommy or Daddy is with him--standing on the desk chair pulling paper out of the printer. UGH. I stuck him in the toy room and put "Robin Hood" on for him just so he'd be out of my hair for awhile. I may run away from home tonight. Oh yeah, and the husband is working late.
The husband had told me last week that he may need to stay late tonight, so I figured a crockpot dinner was in order since I didn't know when he'd be home. I realized last week that I haven't made this recipe in a long time (last time it was posted on the blog was for the boy's birthday last February!). I honestly don't know why we haven't had it more recently--it's really good and super easy to make. I kind of forgot I needed to throw it in the crockpot, so I hope it's done in time as I put the chicken breasts in still frozen.
Chicken Soft Tacos
1.5 pounds frozen boneless skinless chicken breasts
1 14.5 oz can diced tomatoes with green chilies
1 envelope taco seasoning
Various taco fixings
Place chicken breasts in slow cooker. In small bowl, combine tomatoes and taco seasoning. Pour over chicken. Cook on low 6-8 hours. Remove chicken and shred. In a medium bowl, place shredded chicken and add sauce from crockpot until saucy-ness level of chicken is to your liking. Serve in tortillas with whatever taco toppings you like.
*****
I don't mix up the tomatoes and taco seasoning first...I just toss it all in the crockpot, cover it, turn it on, and call it good. This has been hit or miss with the boy--sometimes he really likes it, other times not so much. Since he's a little sick, I'll maybe cut him some slack tonight. I know before I've mixed some sweet potato puree into this to add some vegetables, but I'm not sure if I have any on hand right now. I don't remember seeing any in the freezer. I also have no idea what I'm going to serve with this. Maybe just a frozen veggie of some sort. I'm not feeling super creative.
I'll be back on Friday with a new dinner recipe. Well, new for us...Jen B. made it last week and it sounded really good, so I'm dying to try it. I wanted to make it tonight but since I didn't know when the husband would get home I figured it was better to wait. Tomorrow I have a fun girl's night out with some friends which I'm really looking forward to, even though the baby has to come with me. The downside of breastfeeding. :(
The husband had told me last week that he may need to stay late tonight, so I figured a crockpot dinner was in order since I didn't know when he'd be home. I realized last week that I haven't made this recipe in a long time (last time it was posted on the blog was for the boy's birthday last February!). I honestly don't know why we haven't had it more recently--it's really good and super easy to make. I kind of forgot I needed to throw it in the crockpot, so I hope it's done in time as I put the chicken breasts in still frozen.
Chicken Soft Tacos
1.5 pounds frozen boneless skinless chicken breasts
1 14.5 oz can diced tomatoes with green chilies
1 envelope taco seasoning
Various taco fixings
Place chicken breasts in slow cooker. In small bowl, combine tomatoes and taco seasoning. Pour over chicken. Cook on low 6-8 hours. Remove chicken and shred. In a medium bowl, place shredded chicken and add sauce from crockpot until saucy-ness level of chicken is to your liking. Serve in tortillas with whatever taco toppings you like.
*****
I don't mix up the tomatoes and taco seasoning first...I just toss it all in the crockpot, cover it, turn it on, and call it good. This has been hit or miss with the boy--sometimes he really likes it, other times not so much. Since he's a little sick, I'll maybe cut him some slack tonight. I know before I've mixed some sweet potato puree into this to add some vegetables, but I'm not sure if I have any on hand right now. I don't remember seeing any in the freezer. I also have no idea what I'm going to serve with this. Maybe just a frozen veggie of some sort. I'm not feeling super creative.
I'll be back on Friday with a new dinner recipe. Well, new for us...Jen B. made it last week and it sounded really good, so I'm dying to try it. I wanted to make it tonight but since I didn't know when the husband would get home I figured it was better to wait. Tomorrow I have a fun girl's night out with some friends which I'm really looking forward to, even though the baby has to come with me. The downside of breastfeeding. :(
Monday, January 19, 2009
King Cake
It's king cake season for those of you who didn't know. Once the husband realized that, he and the boy--who has been watching the Three Kings Day episode of Dora the Explorer over and over and over--both requested I make it. Since it's only a couple months out of the year that it's acceptable to make it, I figured I'd comply. Last year I have no idea how many batches of this I made--it seemed like I was always making king cake. Not that it's a bad thing, it's just time consuming. If you don't know the origin or history or what the heck king cake even is, check out Wikipedia king cake entry.
I think mine are sufficiently cool enough to apply the frosting and sugar. Normally I go to the trouble of coloring the sugar to be the appropriate green, purple, and yellow, but I asked the husband if he minded if I skipped that part, so I'm just going to sprinkle on whatever colored sugar I have on hand, which is probably red and green because I seem to buy those every single year at Christmastime, thinking I don't have any on hand. Oye.
This is from The Ultimate Southern Living Cookbook which has all sorts of fabulous recipes in it. I really need to bust that bad boy out more often because in flipping through it today, there's a whole lot of good stuff in it. Thankfully I found this recipe online somewhere last year because there is no way I would sit and type all of this out on my own. Enjoy!
Southern Living magazine's King Cake
1/4 cup butter or margarine
1 (16 ounce) container sour cream
1/3 cup sugar
1 teaspoon salt
2 (.25 ounce) envelopes active dry yeast
1 tablespoon white sugar
1/2 cup warm water (100 to 110 degrees)
2 eggs
6 1/2 cups all-purpose flour, divided
1/2 cup white sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)
Colored Frosting:
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
1/4 teaspoon vanilla extract
2 drops green food color
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food color
Colored sugars:
1 1/2 cups white sugar
2 drops green food color
2 drops yellow food coloring
2 drops red food color
2 drops blue food coloring
COOK first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees.
DISSOLVE yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
TURN dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
STIR together 1/2 cup sugar and cinnamon; set aside.
PUNCH dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
COVER and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
BAKE at 375 degrees for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
COLORED FROSTINGS: Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar
I think mine are sufficiently cool enough to apply the frosting and sugar. Normally I go to the trouble of coloring the sugar to be the appropriate green, purple, and yellow, but I asked the husband if he minded if I skipped that part, so I'm just going to sprinkle on whatever colored sugar I have on hand, which is probably red and green because I seem to buy those every single year at Christmastime, thinking I don't have any on hand. Oye.
This is from The Ultimate Southern Living Cookbook which has all sorts of fabulous recipes in it. I really need to bust that bad boy out more often because in flipping through it today, there's a whole lot of good stuff in it. Thankfully I found this recipe online somewhere last year because there is no way I would sit and type all of this out on my own. Enjoy!
Southern Living magazine's King Cake
1/4 cup butter or margarine
1 (16 ounce) container sour cream
1/3 cup sugar
1 teaspoon salt
2 (.25 ounce) envelopes active dry yeast
1 tablespoon white sugar
1/2 cup warm water (100 to 110 degrees)
2 eggs
6 1/2 cups all-purpose flour, divided
1/2 cup white sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)
Colored Frosting:
3 cups powdered sugar
3 tablespoons butter, melted
3 tablespoons milk
1/4 teaspoon vanilla extract
2 drops green food color
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food color
Colored sugars:
1 1/2 cups white sugar
2 drops green food color
2 drops yellow food coloring
2 drops red food color
2 drops blue food coloring
COOK first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees.
DISSOLVE yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
TURN dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
STIR together 1/2 cup sugar and cinnamon; set aside.
PUNCH dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
COVER and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
BAKE at 375 degrees for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
COLORED FROSTINGS: Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar
Jambalaya
I'm taking the easy way out tonight and using a Tony Chachere's mix for jambalaya. Although I realized I haven't made jamabalaya from scratch in a long time. Nor have I made gumbo in a long time or shrimp creole, so I need to bust all of those out here soon. I bought some sausage on sale a few weeks ago and stuck it in the freezer, and I always have chicken on hand. I think I'll just heat up some frozen veggies to go with it.
I did make king cake today, so I'll have to post the recipe for that after I get back from grocery shopping. For some reason I'm trying to convince my toddler to come with me. Right now he's on the stairs having a screaming fit. Why did I want to take him with me again? Sheesh.
I did make king cake today, so I'll have to post the recipe for that after I get back from grocery shopping. For some reason I'm trying to convince my toddler to come with me. Right now he's on the stairs having a screaming fit. Why did I want to take him with me again? Sheesh.
Saturday, January 17, 2009
Floating Island Punch
Last one! I guess all these posts today make up for the fact that tomorrow I don't have to make dinner. We're going to my aunt's for my cousin's birthday dinner, and my grandma is making chicken and noodles. Yum!
This punch was served at my baby shower back in October and my friend Danielle's shower in November. I think Jen found the recipe for it on allrecipes.com. Jen A. requested it specifically, and who am I to turn down a pregnant woman's request? I know better than that! ;) Just kidding, I would have chosen this one anyway because it's just so darn tasty.
Floating Island Punch
Ingredients:
2 cups water
2 cups white sugar
1 (12 fluid ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can frozen orange juice concentrate
1 pint orange sherbet
1 liter ginger ale
1 liter carbonated water
1 (4 ounce) jar maraschino cherries
1 orange, sliced in rounds
4 cups ice
Directions:
Bring water to a boil. Add the sugar and boil until it becomes a syrup. Let cool.
In a punch bowl combine lemonade, orange juice, ginger ale, and carbonated water. Mix in the sugar syrup. Add ice and sherbet. Just before serving add cherries and cherry juice and float orange slices on top.
*****
Believe it or not, this was my first time making a simple syrup. I didn't read the directions first and poured the sugar in the saucepan then added water and turned on the burner. It turned out fine. And it really was super simple. I let it boil for 5-7 minutes or so. I couldn't remember what size maraschino cherries the recipe called for when I was grocery shopping, so the jar I got was 16 ounces. Jen B. was helping me make it this morning and dumped the whole thing in, so ours might have been a tad bit sweeter than it usually is. But it was still good. Also, I didn't put the ice in the punchbowl--I had it in an ice bucket because I didn't want the punch to get watered down as the ice melted. Plus I figured the sherbet would keep it cold, and everything else had come straight out of the fridge.
This punch was served at my baby shower back in October and my friend Danielle's shower in November. I think Jen found the recipe for it on allrecipes.com. Jen A. requested it specifically, and who am I to turn down a pregnant woman's request? I know better than that! ;) Just kidding, I would have chosen this one anyway because it's just so darn tasty.
Floating Island Punch
Ingredients:
2 cups water
2 cups white sugar
1 (12 fluid ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can frozen orange juice concentrate
1 pint orange sherbet
1 liter ginger ale
1 liter carbonated water
1 (4 ounce) jar maraschino cherries
1 orange, sliced in rounds
4 cups ice
Directions:
Bring water to a boil. Add the sugar and boil until it becomes a syrup. Let cool.
In a punch bowl combine lemonade, orange juice, ginger ale, and carbonated water. Mix in the sugar syrup. Add ice and sherbet. Just before serving add cherries and cherry juice and float orange slices on top.
*****
Believe it or not, this was my first time making a simple syrup. I didn't read the directions first and poured the sugar in the saucepan then added water and turned on the burner. It turned out fine. And it really was super simple. I let it boil for 5-7 minutes or so. I couldn't remember what size maraschino cherries the recipe called for when I was grocery shopping, so the jar I got was 16 ounces. Jen B. was helping me make it this morning and dumped the whole thing in, so ours might have been a tad bit sweeter than it usually is. But it was still good. Also, I didn't put the ice in the punchbowl--I had it in an ice bucket because I didn't want the punch to get watered down as the ice melted. Plus I figured the sherbet would keep it cold, and everything else had come straight out of the fridge.
Blintz Souffle
Now, on to shower food. My friend Jen A. is having her second baby--another boy just like everyone else I know--in March, so I threw a baby shower for her today. It was very fun, if I do say so myself. I was lucky and a lot of our friends offered to bring food to help out, which was a huge lifesaver. It was quite the feast...egg casserole, potato casserole, blueberry muffins, scones, orange cinnamon rolls, Amish friendship bread, fruit with dip, baked brie, and this blintz souffle. All I had to do was this, the brie, and the punch. And clean my house--which was probably the most daunting task but a very much needed one.
I was at my mom's a couple weeks ago, and we were talking about what food to have at the shower. Well, I was talking about it and she was suggesting things. She said that a friend of hers had made this, and it was really good. I'm not usually big on trying out new recipes for the first time on big groups of people, but I trusted my mom.
Filling:
1-16 ounce carton small curd cottage cheese
2 egg yolks
1 Tbsp sugar
1-8 ounce package cream cheese, softened
Batter:
1-1/2 cups sour cream
1/2 cup orange juice
6 eggs
1/4 cup margarine or butter, softened
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
Cherry and blueberry pie filling
Grease a 9x13 pan. Beat all filling ingredients until well blended. Set aside. LIghtly spoon flour into measuring cup; level off. In blender or food processor with metal blade, place the sour cream, orange juice, eggs, margarine, flour, sugar, baking powder, and cinnamon. Blend until smooth, scraping sides often. Pour half of the batter into the prepared pan. Drop filling evenly over batter; spread carefully and evenly. FIlling will mix slightly with the batter. Cover; refrigerate at least 2 hours or overnight. Preheat oven to 350 degrees. Bake, uncovered 50-60 minutes or until puffed and light, golden brown. Serve topped with pie fillings. Yields 8-12 servings.
*****
I mixed it all together last night and then threw it in the oven this morning. Mine baked for close to an hour. I was pretty disappointed last night that I over-estimated the size of my food processor AFTER I got half the ingredients in it and realized it was too small. You know how I hate doing extra dishes. I broke out my blender instead.
This ended up being pretty good. Although I'll admit I didn't really taste it as much as I should have since I was mostly interested in the baked brie. There's less than half the pan left, so it was received pretty well. I'll have to try more once I'm ready for sweets again. I have a ton of the pie filling left, so I may have to look up cherry or blueberry pie recipes. There's more of the blueberry left than the cherry, and I do have a pie crust in the freezer. Hmmmm...a project for tomorrow!
I was at my mom's a couple weeks ago, and we were talking about what food to have at the shower. Well, I was talking about it and she was suggesting things. She said that a friend of hers had made this, and it was really good. I'm not usually big on trying out new recipes for the first time on big groups of people, but I trusted my mom.
Filling:
1-16 ounce carton small curd cottage cheese
2 egg yolks
1 Tbsp sugar
1-8 ounce package cream cheese, softened
Batter:
1-1/2 cups sour cream
1/2 cup orange juice
6 eggs
1/4 cup margarine or butter, softened
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
Cherry and blueberry pie filling
Grease a 9x13 pan. Beat all filling ingredients until well blended. Set aside. LIghtly spoon flour into measuring cup; level off. In blender or food processor with metal blade, place the sour cream, orange juice, eggs, margarine, flour, sugar, baking powder, and cinnamon. Blend until smooth, scraping sides often. Pour half of the batter into the prepared pan. Drop filling evenly over batter; spread carefully and evenly. FIlling will mix slightly with the batter. Cover; refrigerate at least 2 hours or overnight. Preheat oven to 350 degrees. Bake, uncovered 50-60 minutes or until puffed and light, golden brown. Serve topped with pie fillings. Yields 8-12 servings.
*****
I mixed it all together last night and then threw it in the oven this morning. Mine baked for close to an hour. I was pretty disappointed last night that I over-estimated the size of my food processor AFTER I got half the ingredients in it and realized it was too small. You know how I hate doing extra dishes. I broke out my blender instead.
This ended up being pretty good. Although I'll admit I didn't really taste it as much as I should have since I was mostly interested in the baked brie. There's less than half the pan left, so it was received pretty well. I'll have to try more once I'm ready for sweets again. I have a ton of the pie filling left, so I may have to look up cherry or blueberry pie recipes. There's more of the blueberry left than the cherry, and I do have a pie crust in the freezer. Hmmmm...a project for tomorrow!
Hoisin Pork Medallions
Good lord, according to the ol' blog I haven't made this in almost a year! Unless I made it and forgot to update which is entirely possible. I really like making things with hoisin sauce. If you aren't familiar with it, it's almost like Chinese ketchup. It's the sauce that's used when you order mu shu to get all that yummy goodness to adhere to the pancake. Oh how I love mu shu. Now I wish we were having that for dinner.
I threw a baby shower today for my friend Jen A. today, so really all I've eaten today is shower food. Since somehow the only items left at my house were sweets, so I've been on a major sugar high all day. Okay, not really, but I do feel kind of sick from all the sweets I've had. Since the shower ended I've had probably five glasses of water because all I'd had before that was my customary morning diet Coke (which I'm trying so desperately to replace with coffee but can't because I forgot to buy coffee last week at the store. I should go put it on my grocery list for next week right now.) and punch (recipe coming shortly). the punch was yummy but super sweet. It probably didn't help that after everyone left and the punch was all gone that I got out a fork and ate the maraschino cherries in the bottom of the punch bowl and some of the orange slices. I'm not embarrassed--they were yummy! Anyway, after all of that sweetness all day, I'm ready for a good non-sweet dinner. Not that we ever have sweets for dinner, but you know what I mean. Kind of like when all I eat is junk all day, a really good salad always sounds the best to me...like I need a lot of vegetables to balance it all out.
So, this is what's on the dinner plan for tonight. I'm excited for it now that I have realized how long it's been since we had it. The recipe calls for pork tenderloin, but I always use a portion of a pork loin roast instead because, well, I'm cheap, and pork loin roasts are a whole lot cheaper than pork tenderloin.
Hoisin Pork Medallions
Cooking Spray
1 Tbsp dark sesame oil
1/4 to 1/2 tsp crushed red pepper
3 garlic cloves, minced
1 1-pound pork tenderloin, cut crosswise into 1/2-inch thick slices
6 Tbsp water
1/3 cup dry sherry
3 Tbsp chopped fresh cilantro
3 Tbsp hoisin sauce
2 cups hot cooked long-grain rice, cooked without salt or fat
1/4 cup sliced green onions
Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pepper and garlic; saute 1 minute. Add pork; cook 4 minutes on each side or until browned. Remove pork from skillet. Wipe drippings from skillet with a paper towel.
Combine water and next 3 ingredients in skillet; cook over medium heat 1 minute, stirring constantly. Return pork to skillet, turning to coat. Place rice on a platter; spoon pork mixture over rice and sprinkle with green onions.
*****
I think the only item I don't have are the green onions, but I'm not too concerned. I'm going to make some brown rice to go with it, as well as a package of Asian vegetables I have in the freezer, and I also have a couple Trader Joe's eggrolls left in the freezer to use up.
I threw a baby shower today for my friend Jen A. today, so really all I've eaten today is shower food. Since somehow the only items left at my house were sweets, so I've been on a major sugar high all day. Okay, not really, but I do feel kind of sick from all the sweets I've had. Since the shower ended I've had probably five glasses of water because all I'd had before that was my customary morning diet Coke (which I'm trying so desperately to replace with coffee but can't because I forgot to buy coffee last week at the store. I should go put it on my grocery list for next week right now.) and punch (recipe coming shortly). the punch was yummy but super sweet. It probably didn't help that after everyone left and the punch was all gone that I got out a fork and ate the maraschino cherries in the bottom of the punch bowl and some of the orange slices. I'm not embarrassed--they were yummy! Anyway, after all of that sweetness all day, I'm ready for a good non-sweet dinner. Not that we ever have sweets for dinner, but you know what I mean. Kind of like when all I eat is junk all day, a really good salad always sounds the best to me...like I need a lot of vegetables to balance it all out.
So, this is what's on the dinner plan for tonight. I'm excited for it now that I have realized how long it's been since we had it. The recipe calls for pork tenderloin, but I always use a portion of a pork loin roast instead because, well, I'm cheap, and pork loin roasts are a whole lot cheaper than pork tenderloin.
Hoisin Pork Medallions
Cooking Spray
1 Tbsp dark sesame oil
1/4 to 1/2 tsp crushed red pepper
3 garlic cloves, minced
1 1-pound pork tenderloin, cut crosswise into 1/2-inch thick slices
6 Tbsp water
1/3 cup dry sherry
3 Tbsp chopped fresh cilantro
3 Tbsp hoisin sauce
2 cups hot cooked long-grain rice, cooked without salt or fat
1/4 cup sliced green onions
Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pepper and garlic; saute 1 minute. Add pork; cook 4 minutes on each side or until browned. Remove pork from skillet. Wipe drippings from skillet with a paper towel.
Combine water and next 3 ingredients in skillet; cook over medium heat 1 minute, stirring constantly. Return pork to skillet, turning to coat. Place rice on a platter; spoon pork mixture over rice and sprinkle with green onions.
*****
I think the only item I don't have are the green onions, but I'm not too concerned. I'm going to make some brown rice to go with it, as well as a package of Asian vegetables I have in the freezer, and I also have a couple Trader Joe's eggrolls left in the freezer to use up.
Friday, January 16, 2009
My universal dinner back-up plan
So, the dinner I had slated for tonight backfired on me. I had bought stuff to make lentil tacos awhile back (before the baby was born I think) and put that on the menu for tonight. Only, I had absolutely no idea where I had seen the recipe, nor could I find it when I searched for it today. Sigh. I'm hosting a baby shower for my friend Jen A. tomorrow, so the husband suggested we just get pizza for dinner so I had one less thing to do tonight (well, several...figure out dinner, make said dinner, and do dishes from dinner). Bless his heart. ;) So, Little Ceaser's pizza it is.
Tomorrow after the shower I'll post the recipes I'm making for it.
Tomorrow after the shower I'll post the recipes I'm making for it.
Foodie BlogRoll
My blog has been added to the Foodie BlogRoll website! I submitted mine after reading about it on Jen B.'s blog, and I just got the notification that it's now listed. Woo hoo!! Right now it's even listed as one of the newest blogs on their little widget (somewhere to the right of this post) and the website. Exciting!!
Thursday, January 15, 2009
Ravioli in Brown Butter Sauce
Ah, Giada. I love you even though you're so skinny. And really that's just me being jealous because deep down I know I'll never, ever, ever be that skinny. Especially if I consistently cooked like she does. My friend Jen B. always says you shouldn't trust a skinny cook, but I think Giada is the exception.
I used some Christmas money to beef up my cookbook collection...like it really needed beefing up. One that I bought is Giada's "Everyday Italian." Flipping through it I can't WAIT to make a lot of the stuff. There's a ton of yummy sounding recipes. This recipe caught my eye because I have a bag of frozen raviolis in my freezer I've been wanting to use for something (it's from Costco and taking up quite a bit of space), and she mentioned this is a great sauce for raviolis. Plus I heart brown butter. My friend Danielle brought us spaghetti with cheese and brown butter (like they make at Spaghetti Factory) after the baby was born, and it was so good. Brown butter is just so tasty, and I love how it smells. Yum.
Brown Butter Sauce
1/2 cup (1 stick) unsalted butter
6 fresh sage leaves (torn into pieces) or 1/4 cup fresh basil leaves
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground pepper, plus more to taste
pinch of freshly grated nutmeg
1/3 cup grated parmesan cheese
In a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the sage or basil leaves and cook until crisp, about 2 minutes. Stir in 1/2 tsp salt, 1/4 tsp pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Sprinkle with the parmesan cheese and serve.
*****
This is my first time using fresh sage. I'm excited to try it. I was tempted to make it with basil, but I thought I'd branch out a little and expand my horizons. I forgot to buy whole nutmeg, so I'll just have to use a sprinkle of the stuff I have on hand.
*****
Mmmmm...this was yummy. Jen was right in her comment about fresh sage--I did want to rub it on my face. It was so soft. It didn't smell anything like dried sage, which always reminds me of my grandma's stuffing for Thanksgiving. It almost smelled like a Christmas tree. I think I let the butter cook a little too long, but it was still really good. I was kind of tempted to lick the pan if it hadn't still been hot. I'd like to make this more often, but it was pretty decadent, so I think it will be a once in awhile dish. But it was super easy and definitely worth making again. Once again, Giada comes through!
I used some Christmas money to beef up my cookbook collection...like it really needed beefing up. One that I bought is Giada's "Everyday Italian." Flipping through it I can't WAIT to make a lot of the stuff. There's a ton of yummy sounding recipes. This recipe caught my eye because I have a bag of frozen raviolis in my freezer I've been wanting to use for something (it's from Costco and taking up quite a bit of space), and she mentioned this is a great sauce for raviolis. Plus I heart brown butter. My friend Danielle brought us spaghetti with cheese and brown butter (like they make at Spaghetti Factory) after the baby was born, and it was so good. Brown butter is just so tasty, and I love how it smells. Yum.
Brown Butter Sauce
1/2 cup (1 stick) unsalted butter
6 fresh sage leaves (torn into pieces) or 1/4 cup fresh basil leaves
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground pepper, plus more to taste
pinch of freshly grated nutmeg
1/3 cup grated parmesan cheese
In a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the sage or basil leaves and cook until crisp, about 2 minutes. Stir in 1/2 tsp salt, 1/4 tsp pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Sprinkle with the parmesan cheese and serve.
*****
This is my first time using fresh sage. I'm excited to try it. I was tempted to make it with basil, but I thought I'd branch out a little and expand my horizons. I forgot to buy whole nutmeg, so I'll just have to use a sprinkle of the stuff I have on hand.
*****
Mmmmm...this was yummy. Jen was right in her comment about fresh sage--I did want to rub it on my face. It was so soft. It didn't smell anything like dried sage, which always reminds me of my grandma's stuffing for Thanksgiving. It almost smelled like a Christmas tree. I think I let the butter cook a little too long, but it was still really good. I was kind of tempted to lick the pan if it hadn't still been hot. I'd like to make this more often, but it was pretty decadent, so I think it will be a once in awhile dish. But it was super easy and definitely worth making again. Once again, Giada comes through!
Wednesday, January 14, 2009
Meatball Sandwiches
Tonight we're going the easy route. I was at Fresh & Easy at the end of last month, and they had all of their frozen appetizers on sale. I hadn't planned on buying anything, but I ended up getting a 1.5 pound bag of frozen meatballs for $2 I think it was. I thought that was a pretty sweet deal, and I couldn't resist. So tonight I'm throwing those in with some of the tomato sauce I have in my freezer (last time I checked, I had four Ziploc freezer bags of tomato sauce...why I have so much, I don't know), putting it on toasted buns with some mozzarella, and dinner is done. Well, not totally...I think I'll heat up some fries or tater tots--whichever I have in the freezer--and a real vegetable of some sort and then call it good.
White Girl Enchiladas
This is actually last night's dinner, but I felt guilty not posting it since I'm trying to be better about posting everything I make. And now that I've come out and said it, I'm that much more likely to actually do it since I don't want to get angry comments along the lines of, "You said you were going to be better about posting...why haven't you posted in three days?" But, rarely does anyone leave me a comment so it's probably not a valid concern.
Anyway, I call these my white girl enchiladas because 1) I'm a white girl, and 2) I don't think any Mexican would actually make enchiladas this way. Both kids are napping right now (or at least they're both in their rooms being quiet), so I'm not going to be overly verbose today so I can enjoy this peaceful time alone before the madness begins again.
White Girl Enchiladas
1-2 lbs chicken (depending on how much you are making)
1-2 small cans of diced green chilis
8 oz block of cream cheese
8-10 flour tortillas
15 oz. can Green Chili enchilada sauce
1 pkg. Cheddar/Mexican Cheese
Preheat oven to 400 degrees.
Cook chicken and shred or cut into small pieces in a pan on the stove. Cut up 8 oz. of cream cheese into small pieces so it melts easier. Mix chicken with cream cheese and 1-2 cans of diced green chilis (depending on how spicy you want them) in the pan on medium heat.
Fill each tortilla with mix and fold up. Place into a lightly greased cooking pan, folded side down. Pour cheese and sauce over the enchiladas and put in the oven for 20 minutes.
*****
I had a bit of a chicken mishap over the weekend, so I had chicken meat to use from that. remember that roasted chicken I kept planning on making last week? I was finally going to cook it on Saturday night, but then we talked about going out to dinner, so I threw it in the crockpot in the morning because I didn't want it to sit out another day. We went about our day, took the boy to Zoo Lights because the first time we went it was rainy and horribly cold, then I went to hang out with Jen B. while her husband came over here to hang out with mine. I got home around 10:30 and smelled something in the kitchen. Yeah...it was the chicken. Oops. Thankfully it had been cooking on low all day. It literally fell completely apart when I pulled it out of there. I had planned on making stock with the bones, but I have a big container now of bones, skin, fat, and some pieces of chicken, so I can't decide if I should go ahead and have my first attempt at making my own stock or wait until I have a more intact chicken carcass to use.
Anyway...these enchiladas were really good, as usual. They're so easy to make--especially if using leftover chicken. I didn't have quite enough cream cheese, so I threw in some sour cream as well. I didn't notice much of a difference.
Anyway, I call these my white girl enchiladas because 1) I'm a white girl, and 2) I don't think any Mexican would actually make enchiladas this way. Both kids are napping right now (or at least they're both in their rooms being quiet), so I'm not going to be overly verbose today so I can enjoy this peaceful time alone before the madness begins again.
White Girl Enchiladas
1-2 lbs chicken (depending on how much you are making)
1-2 small cans of diced green chilis
8 oz block of cream cheese
8-10 flour tortillas
15 oz. can Green Chili enchilada sauce
1 pkg. Cheddar/Mexican Cheese
Preheat oven to 400 degrees.
Cook chicken and shred or cut into small pieces in a pan on the stove. Cut up 8 oz. of cream cheese into small pieces so it melts easier. Mix chicken with cream cheese and 1-2 cans of diced green chilis (depending on how spicy you want them) in the pan on medium heat.
Fill each tortilla with mix and fold up. Place into a lightly greased cooking pan, folded side down. Pour cheese and sauce over the enchiladas and put in the oven for 20 minutes.
*****
I had a bit of a chicken mishap over the weekend, so I had chicken meat to use from that. remember that roasted chicken I kept planning on making last week? I was finally going to cook it on Saturday night, but then we talked about going out to dinner, so I threw it in the crockpot in the morning because I didn't want it to sit out another day. We went about our day, took the boy to Zoo Lights because the first time we went it was rainy and horribly cold, then I went to hang out with Jen B. while her husband came over here to hang out with mine. I got home around 10:30 and smelled something in the kitchen. Yeah...it was the chicken. Oops. Thankfully it had been cooking on low all day. It literally fell completely apart when I pulled it out of there. I had planned on making stock with the bones, but I have a big container now of bones, skin, fat, and some pieces of chicken, so I can't decide if I should go ahead and have my first attempt at making my own stock or wait until I have a more intact chicken carcass to use.
Anyway...these enchiladas were really good, as usual. They're so easy to make--especially if using leftover chicken. I didn't have quite enough cream cheese, so I threw in some sour cream as well. I didn't notice much of a difference.
Monday, January 12, 2009
Mock Vegetable Risotto
The new vegetarian recipes continue! Are you excited? I am. And a little scared. I'm branching out beyond my comfort zone and using zucchini tonight. I don't like zucchini, and I never have. Just ask my mom. She and my dad love zucchini and always knew people that grew it in the summer and had too much and would pass it along to us (how's that for a run-on sentence?!). She tried to sneak it into everything. My mom wasn't ever a baker (she said she didn't want to have cookies around because she'd eat them, which as a child I never understood but now I completely get!), so when my brother and I came home one day and found a batch of cookies on the counter, we were understandably skeptical. Yup--she had put zucchini in them. But, I'm going to try and embrace the zucchini because a lot of the vegetarian recipes I've found include it. I figure it can't be that bad mixed in with other stuff, right? Right?!??! I sure hope so.
This is another recipe from the almost-got-rid-of-it vegetarian cookbook. I had slated it for last week and then decided I'd do something else instead and wait to make it until red peppers were on sale. But, when I got to the grocery store last week, they were on sale! So I got one and the zucchini, but then I never made it, which worked out great for this week because that was one less dinner I needed to figure out when planning my meals.
By the way, I'm trying to use up stuff I have on hand this week, which is kind of killing me because I want to be using all my new cookbooks. The three I got for Christmas weren't enough--I bought another Giada cookbook and the new Barefoot Contessa. I haven't even had a chance to sit down and read through them yet. Arrgh! I hate having unread cookbooks!
Mock Vegetable Risotto
1 Tbsp unsalted butter
1 medium onion, minced
1 cup converted white rice
2-1/4 cup vegetable stock
1/2 tsp salt
2 Tbsp olive oil
2 garlic cloves, minced
1 red bell pepper, cored and finely diced
1 medium zucchini, cut lengthwise into sixths and thinly sliced
1/4 tsp fennel seeds, crushed
1/2 cup seeded, diced tomato, either fresh or canned
1/2 cup frozen peas, thawed
liberal seasoning of freshly ground pepper
2 Tbsp white wine or dry vermouth
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
1 Tbsp minced fresh basil
Heat the butter in a 3-4 quart saucepan over medium heat. Add the onion and saute for 5 minutes. Stir in the rice and saute for 2 minutes, stirring often. Pour in the vegetable stock and salt and cover the pan. Bring to a boil, then reduce the heat to a simmer.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook 1 minute. Do not let it brown. Stir in the red pepper and saute 3 minutes. Add the zucchini and fennel and cook 5 minutes, stirring often. Add the tomato and saute 2 minutes. Stir in the peas and a generous seasoning of freshly ground pepper. Remove the pan from the heat.
After the rice has cooked about 17 minutes, it should be tender, not mushy, and there should be a little stock left over that has not been absorbed. At this point, stir in the wine and then all the sauteed vegetables.
Sprinkle in the two cheeses and the basil, then gently stir to incorporate them. Cook 1 minute and serve.
*****
I don't have any converted rice, so I'm going to use brown. I'll let you in on a secret--I have a hard time making white rice. I don't know what it is, but it always comes out too sticky and over-cooked, no matter how long I cook it for. I do much better with brown rice. I prefer brown, but I keep white on hand for those nights where I forget to start the brown rice early enough. Apparently, Uncle Ben's rice is converted, so I looked up the cooking directions for that. It says cook 20 minutes then remove from heat and let sit 5 minutes, so I figure I'll stop my brown rice from cooking about 5-7 minutes before it's supposed to be done. Actually I'll probably just check it after 30 minutes and every five minutes after that. I don't have any white wine, but I do have dry vermouth. I think. I'm pretty sure I bought it at Trader Joe's one time and haven't ever used it. Either that or I bought marsala wine. Now I'm not sure which I bought. I'll have to check. I doubt the husband would mind having to stop for wine on his way home, if I need it.
*****
This was really yummy. At first I thought it was just okay, but it grew on me as I ate it. The husband at first said he thought it was only "so-so" and that it would be better with some seafood added into it. I told him that defeated the vegetarian aspect of it, then he said for a vegetarian dinner it was pretty good and one we should have again. My rice ended up cooking for close to 45 minutes I think it was. I busted out a little algebraic equation to figure an approximate cooking time based on the cooking time listed for converted rice compared to brown rice. I'm a geek, what can I say. My equation said equivalent cooking time would be about 42 minutes, and I think that was about right on. I'll be adding this one in to the vegetarian dinner rotation for sure. It was really easy to put together which I love.
Oh, and in case you were wondering, it was cream sherry I bought at Trader Joe's. Oops. I think Jen B. bought vermouth that trip, and that's what I was thinking of. I told you were entirely too co-dependent.
This is another recipe from the almost-got-rid-of-it vegetarian cookbook. I had slated it for last week and then decided I'd do something else instead and wait to make it until red peppers were on sale. But, when I got to the grocery store last week, they were on sale! So I got one and the zucchini, but then I never made it, which worked out great for this week because that was one less dinner I needed to figure out when planning my meals.
By the way, I'm trying to use up stuff I have on hand this week, which is kind of killing me because I want to be using all my new cookbooks. The three I got for Christmas weren't enough--I bought another Giada cookbook and the new Barefoot Contessa. I haven't even had a chance to sit down and read through them yet. Arrgh! I hate having unread cookbooks!
Mock Vegetable Risotto
1 Tbsp unsalted butter
1 medium onion, minced
1 cup converted white rice
2-1/4 cup vegetable stock
1/2 tsp salt
2 Tbsp olive oil
2 garlic cloves, minced
1 red bell pepper, cored and finely diced
1 medium zucchini, cut lengthwise into sixths and thinly sliced
1/4 tsp fennel seeds, crushed
1/2 cup seeded, diced tomato, either fresh or canned
1/2 cup frozen peas, thawed
liberal seasoning of freshly ground pepper
2 Tbsp white wine or dry vermouth
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
1 Tbsp minced fresh basil
Heat the butter in a 3-4 quart saucepan over medium heat. Add the onion and saute for 5 minutes. Stir in the rice and saute for 2 minutes, stirring often. Pour in the vegetable stock and salt and cover the pan. Bring to a boil, then reduce the heat to a simmer.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook 1 minute. Do not let it brown. Stir in the red pepper and saute 3 minutes. Add the zucchini and fennel and cook 5 minutes, stirring often. Add the tomato and saute 2 minutes. Stir in the peas and a generous seasoning of freshly ground pepper. Remove the pan from the heat.
After the rice has cooked about 17 minutes, it should be tender, not mushy, and there should be a little stock left over that has not been absorbed. At this point, stir in the wine and then all the sauteed vegetables.
Sprinkle in the two cheeses and the basil, then gently stir to incorporate them. Cook 1 minute and serve.
*****
I don't have any converted rice, so I'm going to use brown. I'll let you in on a secret--I have a hard time making white rice. I don't know what it is, but it always comes out too sticky and over-cooked, no matter how long I cook it for. I do much better with brown rice. I prefer brown, but I keep white on hand for those nights where I forget to start the brown rice early enough. Apparently, Uncle Ben's rice is converted, so I looked up the cooking directions for that. It says cook 20 minutes then remove from heat and let sit 5 minutes, so I figure I'll stop my brown rice from cooking about 5-7 minutes before it's supposed to be done. Actually I'll probably just check it after 30 minutes and every five minutes after that. I don't have any white wine, but I do have dry vermouth. I think. I'm pretty sure I bought it at Trader Joe's one time and haven't ever used it. Either that or I bought marsala wine. Now I'm not sure which I bought. I'll have to check. I doubt the husband would mind having to stop for wine on his way home, if I need it.
*****
This was really yummy. At first I thought it was just okay, but it grew on me as I ate it. The husband at first said he thought it was only "so-so" and that it would be better with some seafood added into it. I told him that defeated the vegetarian aspect of it, then he said for a vegetarian dinner it was pretty good and one we should have again. My rice ended up cooking for close to 45 minutes I think it was. I busted out a little algebraic equation to figure an approximate cooking time based on the cooking time listed for converted rice compared to brown rice. I'm a geek, what can I say. My equation said equivalent cooking time would be about 42 minutes, and I think that was about right on. I'll be adding this one in to the vegetarian dinner rotation for sure. It was really easy to put together which I love.
Oh, and in case you were wondering, it was cream sherry I bought at Trader Joe's. Oops. I think Jen B. bought vermouth that trip, and that's what I was thinking of. I told you were entirely too co-dependent.
Friday, January 9, 2009
Quick and Easy Mexican Chicken
What a day. My avocados were finally ripe yesterday (yes, I know you can speed up the avocado ripening process), so I made Tortilla Pie. It was yummy. I'm too lazy to do a second post on it right now. I need to update our family blog later tonight, and the thought of that is daunting because it's been awhile, so I need to conserve my blogging energy. And it's been a long day. The grand idea I had for the boy's birthday party next month bombed because I called about it too late. And we made the decision to give our dog away. We had decided it awhile ago, and she's been staying at my mom's house, but the time had come to find somewhere else for her to go. I could use a few cocktails, to say the least.
I had meant to start getting the chicken I was going to roast ready to go around 4:00. I looked at the clock at 4:30 and went, "D'oh!" I thought of this recipe I had slated for Sunday night and at first had a minor freak out because I had used all the salsa in the Tortilla Pie. Then I remembered I had some in the pantry. Phew! Jen B. had made this chicken recipe awhile back and really liked it, so I thought I'd give it a go. It's from allrecipes.com.
Quick And Easy Mexican Chicken
4 skinless, boneless chicken breasts
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10 to 15 minutes).
Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.) Serve over rice or buttered noodles.
*****
Sounds totally easy and should be good. And if we like it, it will be easy to have again because these are all things I always have on hand. I'm making a rice dish with it from the cookbook my mother-in-law gave me for Christmas; I'll post that separately.
(I'm embarrassed to admit I never hit the Post button last night after typing this out. Oops!)
*****
This was AWESOME. Definitely a keeper and also probably one of my all-time favorite ways to cook chicken. I was out of garlic, so I put all my chicken on a cutting board and sprinkled with salt, pepper, garlic powder, and cumin. I love the smell of cumin when it's on something that's cooking. On its own, I think it smells like BO, but cooking it smells great. This was super easy to make, too. The boy doesn't like spicy, so I just put cheese on his chicken breast and skipped the salsa because the salsa I had was medium, and I didn't think he'd dig it.
You could probably skip the oven step and top the chicken breasts with the salsa and cheese in the skillet, then cover and let the cheese melt. This didn't occur to me at the time. Darn, I could have saved myself a pan to clean.
I had meant to start getting the chicken I was going to roast ready to go around 4:00. I looked at the clock at 4:30 and went, "D'oh!" I thought of this recipe I had slated for Sunday night and at first had a minor freak out because I had used all the salsa in the Tortilla Pie. Then I remembered I had some in the pantry. Phew! Jen B. had made this chicken recipe awhile back and really liked it, so I thought I'd give it a go. It's from allrecipes.com.
Quick And Easy Mexican Chicken
4 skinless, boneless chicken breasts
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10 to 15 minutes).
Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.) Serve over rice or buttered noodles.
*****
Sounds totally easy and should be good. And if we like it, it will be easy to have again because these are all things I always have on hand. I'm making a rice dish with it from the cookbook my mother-in-law gave me for Christmas; I'll post that separately.
(I'm embarrassed to admit I never hit the Post button last night after typing this out. Oops!)
*****
This was AWESOME. Definitely a keeper and also probably one of my all-time favorite ways to cook chicken. I was out of garlic, so I put all my chicken on a cutting board and sprinkled with salt, pepper, garlic powder, and cumin. I love the smell of cumin when it's on something that's cooking. On its own, I think it smells like BO, but cooking it smells great. This was super easy to make, too. The boy doesn't like spicy, so I just put cheese on his chicken breast and skipped the salsa because the salsa I had was medium, and I didn't think he'd dig it.
You could probably skip the oven step and top the chicken breasts with the salsa and cheese in the skillet, then cover and let the cheese melt. This didn't occur to me at the time. Darn, I could have saved myself a pan to clean.
Wednesday, January 7, 2009
Greek Spaghetti with Tomatoes and Feta
Chicken update: still frozen
Avocado update: still rock hard
Sigh. I hope at some point this week I can use the chicken and avocados. Instead I'm just rearranging my meal plan every night until one of them is good to go. Actually tonight's dinner is my back-up back-up dinner. I was going to do something else but realized I didn't have enough sour cream. This had been my "I might as well grab canned tomatoes at the store to have stuff on hand to make this if I need it" recipe. I've been dying to have it since the baby was born because feta, to be perfectly honest, tasted like puke to me while I was pregnant. It was a sad time in my life. I bought a thing of feta at Costco before Christmas and have been antsy to use it. I generally don't like to have two pasta dishes in a week, and since I made stuffed shells earlier this week, I was going to have to put this on the back burner until next week. And then my chicken was still frozen, avocados were still hard, and I didn't have enough sour cream. Obviously the Good Lord wants me to make this for dinner tonight.
Greek Spaghetti with Tomatoes and Feta
2 teaspoons olive oil
1 teaspoon dried oregano
1 large garlic clove, minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese, divided
Freshly ground pepper
Lemon slices (optional)
Green onions (optional)
Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.
Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper. Garnish with lemon slices and green onions, if desired.
*****
I'm so excited...it seems like forever since we've had this. Really it's been at least 11 months probably--nine months of being pregnant and the baby is almost two months old now. I know, can you believe it?! Where is time going??? I'm glad I got two cans of tomatoes at the store because I thought it only called for one, but three cups is really more like 1.5 cans. I'll probably live on the wild side and just use both full cans instead of having half a can left over. Darn it...another recipe I planned on making this week called for one diced tomato, and half a can would have been about that. Too bad I already bought tomatoes for it. Shoot.
*****
I'm so glad I can eat feta again because this was yummy. Two cans of tomatoes was a bit too much sauce, and I think I was a little shy on the amount of pasta, but it was still good. This is so easy to make and so tasty. The feta melts and makes the sauce all creamy and delicious. There were hardly any leftovers.
Avocado update: still rock hard
Sigh. I hope at some point this week I can use the chicken and avocados. Instead I'm just rearranging my meal plan every night until one of them is good to go. Actually tonight's dinner is my back-up back-up dinner. I was going to do something else but realized I didn't have enough sour cream. This had been my "I might as well grab canned tomatoes at the store to have stuff on hand to make this if I need it" recipe. I've been dying to have it since the baby was born because feta, to be perfectly honest, tasted like puke to me while I was pregnant. It was a sad time in my life. I bought a thing of feta at Costco before Christmas and have been antsy to use it. I generally don't like to have two pasta dishes in a week, and since I made stuffed shells earlier this week, I was going to have to put this on the back burner until next week. And then my chicken was still frozen, avocados were still hard, and I didn't have enough sour cream. Obviously the Good Lord wants me to make this for dinner tonight.
Greek Spaghetti with Tomatoes and Feta
2 teaspoons olive oil
1 teaspoon dried oregano
1 large garlic clove, minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese, divided
Freshly ground pepper
Lemon slices (optional)
Green onions (optional)
Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.
Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper. Garnish with lemon slices and green onions, if desired.
*****
I'm so excited...it seems like forever since we've had this. Really it's been at least 11 months probably--nine months of being pregnant and the baby is almost two months old now. I know, can you believe it?! Where is time going??? I'm glad I got two cans of tomatoes at the store because I thought it only called for one, but three cups is really more like 1.5 cans. I'll probably live on the wild side and just use both full cans instead of having half a can left over. Darn it...another recipe I planned on making this week called for one diced tomato, and half a can would have been about that. Too bad I already bought tomatoes for it. Shoot.
*****
I'm so glad I can eat feta again because this was yummy. Two cans of tomatoes was a bit too much sauce, and I think I was a little shy on the amount of pasta, but it was still good. This is so easy to make and so tasty. The feta melts and makes the sauce all creamy and delicious. There were hardly any leftovers.
Split Pea Soup #2
Jen B. told me the picture didn't show up for the split pea soup post below, so I thought I'd do a blog update the old fashioned way and just add in a picture. I'm too lazy to go back and edit the other post to change it up. It came up fine on my computer, so who knows.
Split Pea Soup
I went to college in a cool town called Bellingham, WA. I loved it...a total college town. I really miss it and wish there was some way I could live there, although maybe it doesn't hold the same appeal after college? I don't know. There are tons of good restaurants (and cool bars, but that's a post for a different time or maybe never. You may lose all respect for me if you knew how often I frequented the bars in college...and how many of them.), so whenever I'd go back up there prior to moving to AZ it was always a tough decision where to eat.
There's a part of town called Fairhaven that has all these funky shops and restaurants (not so many bars though). Very artsy and kind of hippie (I couldn't decide if hippie was the right spelling or hippy...seriously, I went back and forth between the two about five times). There's a bookstore there that has a restaurant in the downstairs of it, Colophon Cafe. I heart Colophon! One of my most embarassing moments happened there. I'll tell you the story so you can feel a little more clued in on my life. ;) My roommate Courtney and I had gone there to get dinner one night and study. I had really bad body image issues in college, so I was complaining about how fat I was (and in reality I wasn't at all but I thought so at the time and now I'd give just about anything to look like I did then). Courtney busts out with--in a pretty loud voice for a mostly empty restaurant--"Claire, I've seen you naked and you have nothing to complain about." Nice, huh?
Anyway...
My mom really liked Colophon when she'd come up to visit me, and she bought (or I got her as a gift, I don't remember) their cookbook. I stole it from her awhile back and scanned a bunch of the recipes from things I loved there. This recipe I'd had for awhile and made on occasion. I was moving some stuff around in my pantry today and discovered a bag of split peas and thought, "I'm going to make soup!" i don't think this is quite as good as it was at the restaurant, but it's pretty good. And completely vegetarian!
I'm trying a new feature I saw in my Picasa Photo Viewer. It had a link to "Blog This!" so I did. It brought up a window to type my blog entry and had a link to the picture already on it. Hopefully it's big enough that you can see the recipe.
There's a part of town called Fairhaven that has all these funky shops and restaurants (not so many bars though). Very artsy and kind of hippie (I couldn't decide if hippie was the right spelling or hippy...seriously, I went back and forth between the two about five times). There's a bookstore there that has a restaurant in the downstairs of it, Colophon Cafe. I heart Colophon! One of my most embarassing moments happened there. I'll tell you the story so you can feel a little more clued in on my life. ;) My roommate Courtney and I had gone there to get dinner one night and study. I had really bad body image issues in college, so I was complaining about how fat I was (and in reality I wasn't at all but I thought so at the time and now I'd give just about anything to look like I did then). Courtney busts out with--in a pretty loud voice for a mostly empty restaurant--"Claire, I've seen you naked and you have nothing to complain about." Nice, huh?
Anyway...
My mom really liked Colophon when she'd come up to visit me, and she bought (or I got her as a gift, I don't remember) their cookbook. I stole it from her awhile back and scanned a bunch of the recipes from things I loved there. This recipe I'd had for awhile and made on occasion. I was moving some stuff around in my pantry today and discovered a bag of split peas and thought, "I'm going to make soup!" i don't think this is quite as good as it was at the restaurant, but it's pretty good. And completely vegetarian!
I'm trying a new feature I saw in my Picasa Photo Viewer. It had a link to "Blog This!" so I did. It brought up a window to type my blog entry and had a link to the picture already on it. Hopefully it's big enough that you can see the recipe.
Tuesday, January 6, 2009
Potato Gnocchi and Mushrooms in Gorgonzola Sauce
I had a near dinner disaster tonight. Well, not really. I had planned on having roasted chicken, but the chicken was still frozen. I thought about doing Tortilla Pie but the avocados I bought last night were still hard and need to ripen up a bit. That left me four other dinners to choose from, from what I had planned out for the week. We had a park play date this afternoon, so I figured I'd see what stuck my fancy when we got home from that.
The boy was having fun, and I was catching up with some friends I hadn't seen much of recently, so it was 5:15 by the time we were leaving the park. I decided to make what ever was going to be the fastest. Since most everything else required defrosting some form of protein, I went with this because I knew the gnocchi would cook quickly. This was one of the recipes from that vegetarian cookbook I meant to get rid of for years and am now insanely pleased that I did not. Looking through it a second time, I found even more recipes I want to make. I don't think I've ever been so excited about eating vegetarian!
Potato Gnocchi and Mushrooms in Gorgonzola Sauce
1 Tbsp olive oil
12 ounces mushrooms, thinly sliced
1 pound frozen potato gnocchi
2 garlic cloves, minced
1/4 cup milk
3 ounces gorgonzola or other blue cheese, cut into small dice
2 Tbsp minced fresh parsley
1/4 tsp salt
Generous seasoning freshly ground black pepper
Bring a large stockpot of water to boil. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until they render their juices, then reabsorb them and begin to get dry, about 10 minutes. Stir often.
Drop the gnocchi into the boiling water and cook until tender, about 7 minutes. Add the garlic to the mushrooms and cook 2 minutes, tossing frequently. Pour in the milk and bring to a boil. Stir in the blue cheese, parsley, salt, and pepper and toss.
Drain the gnocchi and add it to the skillet. Toss 1 minute, or just until the cheese melts. Serve immediately.
*****
I had freeze-dried gnocchi from Trader Joe's, not frozen, so I followed the package directions on that for cooking them. Let float to top and boil two minutes after that. Super easy. The hardest part of all of this was slicing the mushrooms.
I wasn't sure what the husband and boy would think of this because of the blue cheese (I used regular blue cheese because there was no gorgonzola to be had when I went to the store last night). I loved the first bite I took of it, the husband didn't look too sure of it. He said later that he did like it and would eat it again, it was just an unfamiliar texture (gnocchi) and tase (blue cheese) so it took some getting used to. The boy ate it reluctantly at first but then he ate pretty much all I had served him, except one or two gnocchi.
This is definitely something I'd make again. I'm excited to have more things to do with gnocchi because they're inexpensive and super easy to cook. I have a recipe to make my own, so maybe some day when I have a little more time (i.e. my baby isn't a newborn anymore) I'll try to make my own. Anyway, I love easy, inexpensive dinners, and it's also great to have another vegetarian dish to add into the rotation.
The boy was having fun, and I was catching up with some friends I hadn't seen much of recently, so it was 5:15 by the time we were leaving the park. I decided to make what ever was going to be the fastest. Since most everything else required defrosting some form of protein, I went with this because I knew the gnocchi would cook quickly. This was one of the recipes from that vegetarian cookbook I meant to get rid of for years and am now insanely pleased that I did not. Looking through it a second time, I found even more recipes I want to make. I don't think I've ever been so excited about eating vegetarian!
Potato Gnocchi and Mushrooms in Gorgonzola Sauce
1 Tbsp olive oil
12 ounces mushrooms, thinly sliced
1 pound frozen potato gnocchi
2 garlic cloves, minced
1/4 cup milk
3 ounces gorgonzola or other blue cheese, cut into small dice
2 Tbsp minced fresh parsley
1/4 tsp salt
Generous seasoning freshly ground black pepper
Bring a large stockpot of water to boil. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until they render their juices, then reabsorb them and begin to get dry, about 10 minutes. Stir often.
Drop the gnocchi into the boiling water and cook until tender, about 7 minutes. Add the garlic to the mushrooms and cook 2 minutes, tossing frequently. Pour in the milk and bring to a boil. Stir in the blue cheese, parsley, salt, and pepper and toss.
Drain the gnocchi and add it to the skillet. Toss 1 minute, or just until the cheese melts. Serve immediately.
*****
I had freeze-dried gnocchi from Trader Joe's, not frozen, so I followed the package directions on that for cooking them. Let float to top and boil two minutes after that. Super easy. The hardest part of all of this was slicing the mushrooms.
I wasn't sure what the husband and boy would think of this because of the blue cheese (I used regular blue cheese because there was no gorgonzola to be had when I went to the store last night). I loved the first bite I took of it, the husband didn't look too sure of it. He said later that he did like it and would eat it again, it was just an unfamiliar texture (gnocchi) and tase (blue cheese) so it took some getting used to. The boy ate it reluctantly at first but then he ate pretty much all I had served him, except one or two gnocchi.
This is definitely something I'd make again. I'm excited to have more things to do with gnocchi because they're inexpensive and super easy to cook. I have a recipe to make my own, so maybe some day when I have a little more time (i.e. my baby isn't a newborn anymore) I'll try to make my own. Anyway, I love easy, inexpensive dinners, and it's also great to have another vegetarian dish to add into the rotation.
Monday, January 5, 2009
Sweet and Sour Ribs
Ah, the start of a new year. I know it's five days in, but the husband is back at work, and now it's back to the daily grind. I have big plans for 2009, we'll see if any of them happen. Not really big plans, plans for things I want to start doing around the house. My friend Kelly has a blog for getting organized, so I'm hoping to implement some of her ideas to get things in order around my house. I need to formalize my plan, though, otherwise it won't ever happen. When I first started staying home I made a schedule for myself of what laundry got done on what day (I swear I do laundry every freakin' day) and what chores happened on one day. Then I started slacking. I figure with two kids I need to get back in the habit of being organized, and I want a clean house again. Now that baby stuff is everywhere, the clutter is driving me crazy. So one of the things on my list for today is to work up a schedule.
But, since I am a first class procrastinator, I thought I'd update the blog with tonight's dinner. This was on my to do list for today, so I guess I'm not really slacking. :)
So, sweet and sour ribs. I used to make this all the time, and it was one of our most favorite dinners. What's that you say...don't remember seeing this on my blog before? Well, you probably haven't. I haven't made it in years because for some reason grocery stores stopped having boneless ribs on sale. And I'm entirely too cheap to pay full price for them, even though we love this recipe. I was at Costco last week (by myself!! What a treat!) and walked past the meat section to see what their prices on various things were. I stopped dead in my tracks when I saw boneless pork ribs for $1.89 a pound. Lordy mama...I was so excited!! I even called my mom to tell her. I have to share when I get excited, what can I say. I'm so excited we can start having this on a regular basis again. I heart crock pot dinners because it minimizes the craziness of getting things together at dinnertime. I had a minor panic attack when looking for the recipe because it wasn't in my recipe folder like I thought it would be. Then I thought, "Maybe I actually filed it away in my recipe box." Sure enough...there it was! Crisis averted. Not really--I could have just called my mom and gotten the recipe from her.
Sweet and Sour Ribs
1 can Contadina sweet and sour sauce
1 cup barbecue sauce
Dash of soy sauce
3 T. brown sugar
Boneless ribs
Cut fat from ribs and boil 10 minutes. Mix first four ingredients together. Place ribs in crockpot and pour sauce over to coat. Cook six hours on low. Or, place ribs in baking dish, pour sauce over ribs, and bake uncovered at 350 for 20 minutes, cover and bake for 40 more minutes.
*****
My crockpot cooking time is estimated, but I'm pretty sure six hours on low is right. I remember coming home at lunch one day when I worked to put them in the crockpot, and we usually ate between 6:00 and 7:00. Also, I have only been able to find Contadina sweet and sour sauce once in all the years I've been making this, so I usually just buy the bottle of Kikkoman sweet and sour sauce and call it good.
We were going to have baked beans with this, but I forgot to buy them yesterday, so I'm not sure what we'll have. I need to go through the pantry and see what all is in there. I saw a Pasta Roni mix I'd like to get rid of, so maybe we'll have that, a vegetable, and I might make some corn bread if I have a mix or have everything on hand for it. Actually I just got a recipe for some kind of corn casserole, so if I have everything maybe I'll make that instead of corn bread.
*****
These ribs were just as good as we remembered them!! I think I cooked them a little too long (I ended up doing four hours on high because I had a baby to deal with and couldn't get them in the crockpot in time for six hours on low) because if you got a bite without much sauce, it was a bit dry. but the sauce was oh-so-yummy. I could have eaten it with a spoon. We had pasta roni, corn bread, and salad with it. I'm glad I found cheap boneless ribs so we can have this more often.
But, since I am a first class procrastinator, I thought I'd update the blog with tonight's dinner. This was on my to do list for today, so I guess I'm not really slacking. :)
So, sweet and sour ribs. I used to make this all the time, and it was one of our most favorite dinners. What's that you say...don't remember seeing this on my blog before? Well, you probably haven't. I haven't made it in years because for some reason grocery stores stopped having boneless ribs on sale. And I'm entirely too cheap to pay full price for them, even though we love this recipe. I was at Costco last week (by myself!! What a treat!) and walked past the meat section to see what their prices on various things were. I stopped dead in my tracks when I saw boneless pork ribs for $1.89 a pound. Lordy mama...I was so excited!! I even called my mom to tell her. I have to share when I get excited, what can I say. I'm so excited we can start having this on a regular basis again. I heart crock pot dinners because it minimizes the craziness of getting things together at dinnertime. I had a minor panic attack when looking for the recipe because it wasn't in my recipe folder like I thought it would be. Then I thought, "Maybe I actually filed it away in my recipe box." Sure enough...there it was! Crisis averted. Not really--I could have just called my mom and gotten the recipe from her.
Sweet and Sour Ribs
1 can Contadina sweet and sour sauce
1 cup barbecue sauce
Dash of soy sauce
3 T. brown sugar
Boneless ribs
Cut fat from ribs and boil 10 minutes. Mix first four ingredients together. Place ribs in crockpot and pour sauce over to coat. Cook six hours on low. Or, place ribs in baking dish, pour sauce over ribs, and bake uncovered at 350 for 20 minutes, cover and bake for 40 more minutes.
*****
My crockpot cooking time is estimated, but I'm pretty sure six hours on low is right. I remember coming home at lunch one day when I worked to put them in the crockpot, and we usually ate between 6:00 and 7:00. Also, I have only been able to find Contadina sweet and sour sauce once in all the years I've been making this, so I usually just buy the bottle of Kikkoman sweet and sour sauce and call it good.
We were going to have baked beans with this, but I forgot to buy them yesterday, so I'm not sure what we'll have. I need to go through the pantry and see what all is in there. I saw a Pasta Roni mix I'd like to get rid of, so maybe we'll have that, a vegetable, and I might make some corn bread if I have a mix or have everything on hand for it. Actually I just got a recipe for some kind of corn casserole, so if I have everything maybe I'll make that instead of corn bread.
*****
These ribs were just as good as we remembered them!! I think I cooked them a little too long (I ended up doing four hours on high because I had a baby to deal with and couldn't get them in the crockpot in time for six hours on low) because if you got a bite without much sauce, it was a bit dry. but the sauce was oh-so-yummy. I could have eaten it with a spoon. We had pasta roni, corn bread, and salad with it. I'm glad I found cheap boneless ribs so we can have this more often.
Sunday, January 4, 2009
Stuffed Shells
Anyone know where I can get a contraption that will stop time so I can actually get things done? I'd be willing to pay top dollar for it if such a thing existed. Then my blog could get updated every day, my house would always be clean, and I'd have enough time to do fun stuff (okay...my blog is fun, but cleaning house is not) each day AND play with my kids. Sigh. We had a great message at church today on time management, so I think I just need to take that to heart and hope everything works out how it needs to. Or start praying for a cleaning fairy to dance her way through my house!
I'm actually at my mom's house right now where we'll be having a birthday dinner tonight for my uncle. I figured it was a great time to update the ol' blog since it's just me and the baby here right now. And, I'll be honest, I'm putting off writing some very overdue thank you notes. However I could also be reading Breaking Dawn so maybe I should get my butt in gear so I can get some reading done before the husband gets over here. He has this silly notion I should be reading a parenting book we read when the boy was a baby. Obviously he hasn't read any of the Twilight books and isn't DYING to know how it all turns out...Edward or Jacob, who's it going to be?!?!? What's going to happen to Bella? The thank you notes may once again get put on the back burner now that I've started thinking about the book.
I digress (as usual). When my in-laws were in town, I checked the pantry to see if I had lasagna noodles for my MIL to use. I didn't, but I saw an opened box of large shells, so I thought, "Hey, I wanted to put stuffed shells into rotation more often...we'll have that for dinner one night." So, lo and behold, we did. Plus there was ricotta left in my fridge from the lasagna, so I really didn't need to buy much at all for this.
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.
*****
Mmmmm...it was yummy. I love tomato-y, cheesy pasta dishes. I ended up making my own spaghetti sauce. It's cheaper than buying the stuff in the jar, and I can control the ingredients since the only thing packaged in it is the canned tomatoes which are just tomatoes. I used my Basic Tomato Sauce recipe. Alright, it's not really my recipe, but it's the one I use whenever I need tomato sauce. Plus it makes quite a bit, so then I can freeze what's left and have sauce in my freezer.
I worked out my menu for the coming week, and there are some yummy things on it. I'm following Jen B.'s lead and trying to work in three vegetarian dinners a week. Can you tell we're entirely too co-dependent on each other? Anyway, I had a vegetarian cookbook in my pantry I've thought about getting rid of for years because I never use it, so I busted it out yesterday to have a look-see and see what was in it. There were some YUMMY recipes! So I'm making two dinners from that this week. I need to have the husband and boy try polenta to see if they like it because there were some great polenta main dish recipes in there too.
On the way into my mom's house I spotted a 1970s looking casserole cookbook in the garage. I'm dying to have a look at that and see what's in it!!! Shoot...that's one more thing to keep me from reading Breaking Dawn. Maybe I'll look at the cookbook after the husband gets here. ;)
I'm actually at my mom's house right now where we'll be having a birthday dinner tonight for my uncle. I figured it was a great time to update the ol' blog since it's just me and the baby here right now. And, I'll be honest, I'm putting off writing some very overdue thank you notes. However I could also be reading Breaking Dawn so maybe I should get my butt in gear so I can get some reading done before the husband gets over here. He has this silly notion I should be reading a parenting book we read when the boy was a baby. Obviously he hasn't read any of the Twilight books and isn't DYING to know how it all turns out...Edward or Jacob, who's it going to be?!?!? What's going to happen to Bella? The thank you notes may once again get put on the back burner now that I've started thinking about the book.
I digress (as usual). When my in-laws were in town, I checked the pantry to see if I had lasagna noodles for my MIL to use. I didn't, but I saw an opened box of large shells, so I thought, "Hey, I wanted to put stuffed shells into rotation more often...we'll have that for dinner one night." So, lo and behold, we did. Plus there was ricotta left in my fridge from the lasagna, so I really didn't need to buy much at all for this.
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.
*****
Mmmmm...it was yummy. I love tomato-y, cheesy pasta dishes. I ended up making my own spaghetti sauce. It's cheaper than buying the stuff in the jar, and I can control the ingredients since the only thing packaged in it is the canned tomatoes which are just tomatoes. I used my Basic Tomato Sauce recipe. Alright, it's not really my recipe, but it's the one I use whenever I need tomato sauce. Plus it makes quite a bit, so then I can freeze what's left and have sauce in my freezer.
I worked out my menu for the coming week, and there are some yummy things on it. I'm following Jen B.'s lead and trying to work in three vegetarian dinners a week. Can you tell we're entirely too co-dependent on each other? Anyway, I had a vegetarian cookbook in my pantry I've thought about getting rid of for years because I never use it, so I busted it out yesterday to have a look-see and see what was in it. There were some YUMMY recipes! So I'm making two dinners from that this week. I need to have the husband and boy try polenta to see if they like it because there were some great polenta main dish recipes in there too.
On the way into my mom's house I spotted a 1970s looking casserole cookbook in the garage. I'm dying to have a look at that and see what's in it!!! Shoot...that's one more thing to keep me from reading Breaking Dawn. Maybe I'll look at the cookbook after the husband gets here. ;)
Wednesday, December 31, 2008
Happy New Year!
I guess technically I can't really say that until tomorrow, huh. Oh well. It's my blog, I'll do and say what I want...within reason. My mom reads this, and I wouldn't want to offend her. ;)
This is a weird New Years Eve, probably because we have absolutely nothing planned, and for the first time in at least 18 years I most likely will not be staying up until midnight. For the past several years the husband and I have opted to stay home and celebrate by eating king crab legs and having cocktails. The boy usually stays at my mom's house, but this year with the new baby we're all just hanging out here. The husband and I are still having king crab legs, but no cocktails for me...which is kind of too bad because a vodka and sprite sounds really yummy to me right now. Oh well...all in due time. When I was at Trader Joe's a couple weeks ago with Jen B., I bought some Fondue Brie. They were giving samples of it, and it was oh-so-yummy. So we'll have that as an appetizer and then the crab legs later on.
To show that I wasn't always such a New Years Eve fuddy-duddy, here are a couple pics from year's past. Most of my fun NYE pics were on film, and I don't feel like busting out the scanner, so this will have to do. But, I will say that one year I was skinny and hot enough to wear vinyl pants and be on a VIP guest list at a club in Seattle. Sigh...those days are long gone.
This is my friend John and me celebrating NYE 2000 I think it was:
This is the husband and me NYE 2002 in San Francisco (see...I used to even travel to cool places to celebrate!):
And, no, I am not wearing the same thing in both pictures.
So, happy new year everyone!! I'll be back in 2009 with more yummy dinners! ;)
This is a weird New Years Eve, probably because we have absolutely nothing planned, and for the first time in at least 18 years I most likely will not be staying up until midnight. For the past several years the husband and I have opted to stay home and celebrate by eating king crab legs and having cocktails. The boy usually stays at my mom's house, but this year with the new baby we're all just hanging out here. The husband and I are still having king crab legs, but no cocktails for me...which is kind of too bad because a vodka and sprite sounds really yummy to me right now. Oh well...all in due time. When I was at Trader Joe's a couple weeks ago with Jen B., I bought some Fondue Brie. They were giving samples of it, and it was oh-so-yummy. So we'll have that as an appetizer and then the crab legs later on.
To show that I wasn't always such a New Years Eve fuddy-duddy, here are a couple pics from year's past. Most of my fun NYE pics were on film, and I don't feel like busting out the scanner, so this will have to do. But, I will say that one year I was skinny and hot enough to wear vinyl pants and be on a VIP guest list at a club in Seattle. Sigh...those days are long gone.
This is my friend John and me celebrating NYE 2000 I think it was:
This is the husband and me NYE 2002 in San Francisco (see...I used to even travel to cool places to celebrate!):
And, no, I am not wearing the same thing in both pictures.
So, happy new year everyone!! I'll be back in 2009 with more yummy dinners! ;)
Ham and Pasta Casserole
The baby boom in my MOMS Club continues. Within three weeks of my baby being born, there were two more babies born--also boys. I'm beginning to wonder who exactly all these boys are going to date because no one in our area seems to be having girl babies. My friend Danielle (Hi, Danielle!) had her baby boy three weeks after mine. Our club took her dinner, but the only night that worked for me to take her dinner was already spoken for by the time I responded, so I lived vicariously (not really) and took her dinner on a random night. I asked her what night would be good--I don't just show up randomly at people's homes with dinner in hand. But wouldn't it be sweet if someone did that for you?! Actually I'd only like it if I had seen the person's kitchen first. I don't like not knowing where my food comes from...call me crazy.
Anyway, I gave Danielle the choice between a chicken and rice casserole or this ham and pasta casserole, and she chose the ham. That worked out great because we had ham for Christmas dinner at my mom's house, so I just brought home a bunch of the leftover ham to use. Win-win-win becuase 1) my mom didn't have to eat ham from Christmas until Valentine's Day, 2) I didn't have to buy ham to make this, and 3) Danielle and her family got dinner. I had made this casserole one time before when my friend Andrea had her baby earlier this year (I'm telling you...stay away from this area unless you want to get pregnant) and also made a batch for us at the same time. We really liked it, but it's not often I have ham on hand, so I hadn't made it since then. It really comes together easily, and it's super tasty.
Ham and Pasta Casserole
6 ounces spaghetti, cut into small lengths
2 cups diced cooked ham
3 tablespoons butter
4 to 6 ounces mushrooms, sliced
4 to 6 green onions, trimmed, thinly sliced
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon seasoned salt
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
salt or more seasoned salt and pepper, to taste
1 cup shredded Cheddar cheese
Cook spaghetti in boiling salted water, following package directions. Drain and rinse in hot water; combine with ham in a large bowl.
Heat butter over medium low heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms are tender; add green onions. Stir in flour until blended in thoroughly. Gradually stir in chicken broth and milk. Add seasoned salt, pepper, and hot pepper. Cook, stirring constantly, until thickened. Taste and add more salt and pepper, as needed. Stir into the spaghetti and ham mixture; stir in cheese. Bake at 325° for 25 to 30 minutes, until bubbly and cheese is melted.
*****
I don't think I deviated from the recipe at all, although I did add in a bag of frozen peas to give it a little more color. I had said last time I made this that I thought it would be good replacing some of the chicken broth with white wine and using gruyere instead of the cheddar. But, since Danielle and I are both nursing mommies, I figured I'd stick with the original recipe, even though the alcohol would cook out. Really I was just lazy and didn't notice that comment until after I had gone to the grocery store and got the ingredients listed. So next time I have ham, I'll have to try it that way. Oh, and I used penne instead of spaghetti because it's what I had on hand. I'm telling you, I love Safeway's organic whole wheat pasta!!
Since we already ate it, I can tell you it was great. Danielle said they liked it, too. There was only one serving left after dinner Monday night...I think the husband had thirds at dinner, and I had seconds. Plus a couple bites while I was doing the dishes. ;)
Anyway, I gave Danielle the choice between a chicken and rice casserole or this ham and pasta casserole, and she chose the ham. That worked out great because we had ham for Christmas dinner at my mom's house, so I just brought home a bunch of the leftover ham to use. Win-win-win becuase 1) my mom didn't have to eat ham from Christmas until Valentine's Day, 2) I didn't have to buy ham to make this, and 3) Danielle and her family got dinner. I had made this casserole one time before when my friend Andrea had her baby earlier this year (I'm telling you...stay away from this area unless you want to get pregnant) and also made a batch for us at the same time. We really liked it, but it's not often I have ham on hand, so I hadn't made it since then. It really comes together easily, and it's super tasty.
Ham and Pasta Casserole
6 ounces spaghetti, cut into small lengths
2 cups diced cooked ham
3 tablespoons butter
4 to 6 ounces mushrooms, sliced
4 to 6 green onions, trimmed, thinly sliced
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon seasoned salt
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
salt or more seasoned salt and pepper, to taste
1 cup shredded Cheddar cheese
Cook spaghetti in boiling salted water, following package directions. Drain and rinse in hot water; combine with ham in a large bowl.
Heat butter over medium low heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms are tender; add green onions. Stir in flour until blended in thoroughly. Gradually stir in chicken broth and milk. Add seasoned salt, pepper, and hot pepper. Cook, stirring constantly, until thickened. Taste and add more salt and pepper, as needed. Stir into the spaghetti and ham mixture; stir in cheese. Bake at 325° for 25 to 30 minutes, until bubbly and cheese is melted.
*****
I don't think I deviated from the recipe at all, although I did add in a bag of frozen peas to give it a little more color. I had said last time I made this that I thought it would be good replacing some of the chicken broth with white wine and using gruyere instead of the cheddar. But, since Danielle and I are both nursing mommies, I figured I'd stick with the original recipe, even though the alcohol would cook out. Really I was just lazy and didn't notice that comment until after I had gone to the grocery store and got the ingredients listed. So next time I have ham, I'll have to try it that way. Oh, and I used penne instead of spaghetti because it's what I had on hand. I'm telling you, I love Safeway's organic whole wheat pasta!!
Since we already ate it, I can tell you it was great. Danielle said they liked it, too. There was only one serving left after dinner Monday night...I think the husband had thirds at dinner, and I had seconds. Plus a couple bites while I was doing the dishes. ;)
Saturday, December 27, 2008
Balsamic Chicken Drumsticks
So, one of the things I find most annoying about having a newborn is putting them down to sleep, thinking they're goign to sleep so you go to bed, only to have them not actually go to sleep and you have to get right back up once you're comfortable. I hate that. It was worse when the boy was a baby because I'd go back to my room to go to sleep and find the dog sleeping in my spot. At least she kept it warm for me. Anyway, I figured I'd sit up a bit and make sure the baby is actually going to sleep to avoid that whole mess, so I figured while I was up I might as well update the blog with what I'm making for dinner tomorrow night (Sunday). Although I'd be lying if I said I wasn't thinking about hunkering down with the last Twilight book and reading some more of it before I konk out for the night. Or for a few hours until the baby needs to eat again.
This is from Giada's latest cookbook. I've only casually flipped through it so far, but this was one of the first recipes I saw. I have everything on hand for it and thought it sounded good. I heart Giada. This is only the second cookbook of hers that I have, and I can't wait to try more stuff from it. Now if I could just get to be as skinny as she is, I'd be a happy lady. I found the recipe on the Food Network website which is nice because I hate typing recipes and try to avoid it if I can.
Balsamic Chicken
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
*****
I don't have fresh rosemary, but I do need to go grocery shopping tomorrow, so either I'll pick some up then or just used dried and call it good. Of course, this recipe assumes that my chicken defrosts in time. I put it in the fridge this morning, so my fingers are crossed.
I got my menu all figured out for the coming week and am excited to start cooking again, although I have to admit I was at a bit of a loss for what to make since it's been so long.
*****
Finally, a review! We ended up having this just last night. First the chicken wasn't defrosted in time for Sunday night's dinner, then Monday when I went to make it, I didn't have enough honey, so I had to go to the store yesterday and get the honey. It was worth the wait though. I really liked it! The husband thought it could have used more sauce, but that was really my fault for two reasons. One, we weren't home for me to flip the bag I was using to marinate the chicken because we went to the park with Jen B. and her son after naps, and two, I didn't read the directions all the way through to know the sauce had to simmer for 15 minutes to thicken. We were hungry, so I brushed it on before it was really thick. I think had I done both of those things correctly, there would have been more sauce stuck to the chicken. It was super easy to prepare, and putting the foil down on the cookie sheet made it super easy to clean up because you just threw away the foil. I love it!! I will definitely make this again. I'm always looking for chicken drumstick recipes because they're so cheap when they go on sale.
This is from Giada's latest cookbook. I've only casually flipped through it so far, but this was one of the first recipes I saw. I have everything on hand for it and thought it sounded good. I heart Giada. This is only the second cookbook of hers that I have, and I can't wait to try more stuff from it. Now if I could just get to be as skinny as she is, I'd be a happy lady. I found the recipe on the Food Network website which is nice because I hate typing recipes and try to avoid it if I can.
Balsamic Chicken
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
*****
I don't have fresh rosemary, but I do need to go grocery shopping tomorrow, so either I'll pick some up then or just used dried and call it good. Of course, this recipe assumes that my chicken defrosts in time. I put it in the fridge this morning, so my fingers are crossed.
I got my menu all figured out for the coming week and am excited to start cooking again, although I have to admit I was at a bit of a loss for what to make since it's been so long.
*****
Finally, a review! We ended up having this just last night. First the chicken wasn't defrosted in time for Sunday night's dinner, then Monday when I went to make it, I didn't have enough honey, so I had to go to the store yesterday and get the honey. It was worth the wait though. I really liked it! The husband thought it could have used more sauce, but that was really my fault for two reasons. One, we weren't home for me to flip the bag I was using to marinate the chicken because we went to the park with Jen B. and her son after naps, and two, I didn't read the directions all the way through to know the sauce had to simmer for 15 minutes to thicken. We were hungry, so I brushed it on before it was really thick. I think had I done both of those things correctly, there would have been more sauce stuck to the chicken. It was super easy to prepare, and putting the foil down on the cookie sheet made it super easy to clean up because you just threw away the foil. I love it!! I will definitely make this again. I'm always looking for chicken drumstick recipes because they're so cheap when they go on sale.
Catching Up
I'm too lazy to do separate entries for all the things we had while my in-laws were in town, so I thought I'd do one post to cover all of them and just link to previous blog posts with the recipes. Okay...you got me...the real reason is that I started the last book in the Twilight series, and I'm dying to get back to reading. I'm uploading all of our Christmas pictures onto the computer, so while I'm stuck sitting here (342 pictures takes awhile...) I thought I'd update the ol' blog. I do have a couple new recipes to add, but those will have to wait for later. I think it's just two--a salsa recipe my MIL made and some cookies I made.
Eggplant Parmesan: just as good as the first time I made it. Time-consuming to prepare but so totally worth it!!
Homemade Pizza: We used this dough recipe for pizzas but did them on our fancy new grill. They turned out great! This was, I think, the first time I'd used this dough on the grill.
Chili Cheese Tortilla Wraps: good as usual...this is one of the husband's absolute favorite dinners.
Aurelia's Lasagna: I can't take credit for this because my mother-in-law made it for us for dinner on Christmas Eve, but I do have the recipe on my blog.
That's all I remember making. Tonight we just had leftover lasagna. Tomorrow night I'm trying a chicken recipe from my new Giada cookbook. The baby is having a growth spurt which means he wants to eat ALL THE TIME, so if I can ever get him to stop eating I may try to run to Target and pick up the new Barefoot Contessa cookbook. Actually they had it at Costco last time I was there, and I do need a few things from there. Maybe I'll brave it alone with both kids sometime early in the week.
Eggplant Parmesan: just as good as the first time I made it. Time-consuming to prepare but so totally worth it!!
Homemade Pizza: We used this dough recipe for pizzas but did them on our fancy new grill. They turned out great! This was, I think, the first time I'd used this dough on the grill.
Chili Cheese Tortilla Wraps: good as usual...this is one of the husband's absolute favorite dinners.
Aurelia's Lasagna: I can't take credit for this because my mother-in-law made it for us for dinner on Christmas Eve, but I do have the recipe on my blog.
That's all I remember making. Tonight we just had leftover lasagna. Tomorrow night I'm trying a chicken recipe from my new Giada cookbook. The baby is having a growth spurt which means he wants to eat ALL THE TIME, so if I can ever get him to stop eating I may try to run to Target and pick up the new Barefoot Contessa cookbook. Actually they had it at Costco last time I was there, and I do need a few things from there. Maybe I'll brave it alone with both kids sometime early in the week.
Thursday, December 25, 2008
New cookbooks!!
I'm so excited...I got three new cookbooks for Christmas. One I already mentioned, one is the new Giada cookbook which I can't wait to look through, and the other was from my brother from a website I'd never heard of but can't wait to check out: hungry-girl.com. I've been looking at that cookbook since we got home. it's all healthy recipes which is great. The only cookbook I didn't get that I really wanted was the newest Barefoot Contessa book, but luckily I got Christmas money and will go pick it up with that...hopefully tomorrow.
So, be on the lookout for lots of yummy new recipes coming your way in the next few weeks!
So, be on the lookout for lots of yummy new recipes coming your way in the next few weeks!
Breakfast Casserole
Merry Christmas everyone!!! Here I promised to get back to blogging and haven't posted anything. what can I say...I've been busy caring for a newborn and toddler and having my in-laws in town. I figured I'd start with the egg casserole I made for breakfast this morning and work my way back from there as I have time. My in-laws go home tomorrow morning, so then I'll for sure have to get back to cooking. And doing dishes. And picking up toys. And all the other household things they've been doing for us while they've been here. Sigh.
I hope everyone's having a nice Christmas! We're heading to my mom's for dinner, and I'm off the hook for taking anything except my brood and presents. My husband calls it "Second Christmas" with my family because there's an insane amount of gifts...especially for the boy. He's the only great-grandchild (well, he and the baby now) for my two grandmas, the only grandkid for my parents, and my aunt & uncle and our family friend that celebrates with us don't have grandkids either, so my kids are surrogate grandkids for all of them. You can imagine the gift insanity. We had a great Christmas morning at our house; Santa brought the boy roller skates, which he loves. He took a twirl around the block in them...sort of. They're "learn to skate" skates, so one of the wheels stays locked so he can walk in them and get the hang of it. he looked so cute in his skates, helmet, and knee pads! My entire downstairs looks like a Toys R Us puked in it. The husband and I got each other GPS so that wasn't too exciting since we already knew what it was. I bought myself a Coach purse recently and had the store wrap it so I could put it under the tree. Oh, and my in-laws got me a fantastic cookbook. I've probably mentioned how I love cookbooks that are from churches or moms groups or whatever group where people submit their own recipes. I figure every recipe is good because no one is going to go to the trouble of submitting something that sucks. My mother-in-law is a teacher at a Christian school, and she gave me a cookbook the school put together. I'm chomping at the bit to read through it and get cooking!
On that note (since I want to be reading my cookbook), here's the breakfast casserole we had. I've made it before, so it's really nothing exciting.
Weekend Brunch Casserole
1 pound Bob Evans or Owens® Original Recipe Sausage Roll
2 cups shredded mozzarella cheese
1 (8 ounce) can refrigerated crescent dinner rolls
8 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 325 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage. Combine remaining ingredients in medium bowl until blended; pour over sausage.
Bake 25-30 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
*****
I've found if you use Eggbeaters instead of real eggs, the cooking time is 5-10 minutes longer for whatever reason.
and with that, I'm off to read! Merry Christmas to all!
I hope everyone's having a nice Christmas! We're heading to my mom's for dinner, and I'm off the hook for taking anything except my brood and presents. My husband calls it "Second Christmas" with my family because there's an insane amount of gifts...especially for the boy. He's the only great-grandchild (well, he and the baby now) for my two grandmas, the only grandkid for my parents, and my aunt & uncle and our family friend that celebrates with us don't have grandkids either, so my kids are surrogate grandkids for all of them. You can imagine the gift insanity. We had a great Christmas morning at our house; Santa brought the boy roller skates, which he loves. He took a twirl around the block in them...sort of. They're "learn to skate" skates, so one of the wheels stays locked so he can walk in them and get the hang of it. he looked so cute in his skates, helmet, and knee pads! My entire downstairs looks like a Toys R Us puked in it. The husband and I got each other GPS so that wasn't too exciting since we already knew what it was. I bought myself a Coach purse recently and had the store wrap it so I could put it under the tree. Oh, and my in-laws got me a fantastic cookbook. I've probably mentioned how I love cookbooks that are from churches or moms groups or whatever group where people submit their own recipes. I figure every recipe is good because no one is going to go to the trouble of submitting something that sucks. My mother-in-law is a teacher at a Christian school, and she gave me a cookbook the school put together. I'm chomping at the bit to read through it and get cooking!
On that note (since I want to be reading my cookbook), here's the breakfast casserole we had. I've made it before, so it's really nothing exciting.
Weekend Brunch Casserole
1 pound Bob Evans or Owens® Original Recipe Sausage Roll
2 cups shredded mozzarella cheese
1 (8 ounce) can refrigerated crescent dinner rolls
8 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 325 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage. Combine remaining ingredients in medium bowl until blended; pour over sausage.
Bake 25-30 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
*****
I've found if you use Eggbeaters instead of real eggs, the cooking time is 5-10 minutes longer for whatever reason.
and with that, I'm off to read! Merry Christmas to all!
Sunday, December 14, 2008
Creamy Parmesan Orzo
Ah, back to the daily grind of cooking. Well, only sort of. We got a fancy schmancy new grill and cooked ahi tuna steaks on it. Yum! They were already marinated, so all I did was cook up some orzo and broccoli. I had kind of forgotten about this recipe until Jen B. made it recently. I don't know how I forgot about it--it's one of my favorites! And it's so yummy. I'll have to get it back in the rotation.
Creamy Parmesan Orzo
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.
*****
I could have sworn the recipe called for 1/2 cup of parmesan. Oh well. A little extra cheese never hurt anyone, did it? :) I didn't have fresh basil, so I just used some dried. I think it's good either way.
It was definitely challenging trying to get dinner on the table at a decent time since the baby is ALWAYS hungry. I had to stop feeding him to work on dinner, which meant I was working on dinner with a screaming baby in the background. Fun stuff.
Creamy Parmesan Orzo
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.
*****
I could have sworn the recipe called for 1/2 cup of parmesan. Oh well. A little extra cheese never hurt anyone, did it? :) I didn't have fresh basil, so I just used some dried. I think it's good either way.
It was definitely challenging trying to get dinner on the table at a decent time since the baby is ALWAYS hungry. I had to stop feeding him to work on dinner, which meant I was working on dinner with a screaming baby in the background. Fun stuff.
Saturday, December 13, 2008
4-Layer Bars
I'm dying to do more holiday baking, but I'm forcing myself to clean the kitchen before I get to do anything fun like that. My kitchen has an insane amount of clutter in it right now. Everyone keeps telling me, "You have a new baby--your house doesn't have to be clean" which I mostly agree with, however the clutter is driving me up the wall. And I want to get things ready for Christmas decorations (mostly our tree...I think that's all that is left to put up) and can't get all that out with an already cluttered house.
So, I think as the boy is zoned out watching Christmas specials off the DVR, I'll clean the kitchen. Then either tonight or tomorrow, the boy and I can make these. This is my most favorite treat to make at Christmas-time. There's no good reason you couldn't make them any other time of year, but I always just make them in December. I need to make up a "treat list" of things to make because I really want to be baking! Plus the boy likes helping when I bake, so that makes it more fun. If he was just old enough to do the dishes, it would be perfect. Anyway, I saw this recipe pictured in the Kraft Food & Family magazine years and years ago (well, 2004) and have been making it ever since. The husband could eat the whole pan in one sitting, so consider yourselves warned as to how tasty these are!
4-Layer Bars
1 pkg. (2-layer size) yellow cake mix
1/2 cup (1 stick) butter or margarine, melted
1 egg
3 cups JET-PUFFED Miniature Marshmallows
1 cup candy-coated chocolate pieces (i.e. M&Ms)
1/2 cup PLANTERS COCKTAIL Peanuts, chopped
PREHEAT oven to 375°F. Combine cake mix, butter and egg. Spread into lightly greased 13x9-inch baking pan.
BAKE 16 to 18 minutes or until toothpick inserted in center comes out clean.
TOP immediately with remaining ingredients. Bake an additional 2 minutes or until marshmallows begin to melt. Cool completely. Cut into 32 bars to serve.
*****
Mmmmmmm. I can't wait to make these. I heart them so much.
I'm going to be making dinner tomorrow night, kind of. I bought marinated ahi tuna steaks (hooray...I can have ahi tuna again!!!!!) at Trader Joe's yesterday, so we're going to grill those on our brand new fancy schmancy grill. I think I'm going to make some orzo to have on the side of it because we haven't had it in forever. Monday will be the last night we're getting meal support from anyone, so it's back to the grind of cooking for me. Well, kind of. My mother-in-law will be here, and she may very well do some cooking while they're visiting. But, Tuesday night I have a super yummy "getting back in the saddle" dinner planned. It's a repeat recipe, but one I've only made once and LOVED. The main ingredient was reasonably priced at Trader Joe's yesterday, so I couldn't resist.
So, I think as the boy is zoned out watching Christmas specials off the DVR, I'll clean the kitchen. Then either tonight or tomorrow, the boy and I can make these. This is my most favorite treat to make at Christmas-time. There's no good reason you couldn't make them any other time of year, but I always just make them in December. I need to make up a "treat list" of things to make because I really want to be baking! Plus the boy likes helping when I bake, so that makes it more fun. If he was just old enough to do the dishes, it would be perfect. Anyway, I saw this recipe pictured in the Kraft Food & Family magazine years and years ago (well, 2004) and have been making it ever since. The husband could eat the whole pan in one sitting, so consider yourselves warned as to how tasty these are!
4-Layer Bars
1 pkg. (2-layer size) yellow cake mix
1/2 cup (1 stick) butter or margarine, melted
1 egg
3 cups JET-PUFFED Miniature Marshmallows
1 cup candy-coated chocolate pieces (i.e. M&Ms)
1/2 cup PLANTERS COCKTAIL Peanuts, chopped
PREHEAT oven to 375°F. Combine cake mix, butter and egg. Spread into lightly greased 13x9-inch baking pan.
BAKE 16 to 18 minutes or until toothpick inserted in center comes out clean.
TOP immediately with remaining ingredients. Bake an additional 2 minutes or until marshmallows begin to melt. Cool completely. Cut into 32 bars to serve.
*****
Mmmmmmm. I can't wait to make these. I heart them so much.
I'm going to be making dinner tomorrow night, kind of. I bought marinated ahi tuna steaks (hooray...I can have ahi tuna again!!!!!) at Trader Joe's yesterday, so we're going to grill those on our brand new fancy schmancy grill. I think I'm going to make some orzo to have on the side of it because we haven't had it in forever. Monday will be the last night we're getting meal support from anyone, so it's back to the grind of cooking for me. Well, kind of. My mother-in-law will be here, and she may very well do some cooking while they're visiting. But, Tuesday night I have a super yummy "getting back in the saddle" dinner planned. It's a repeat recipe, but one I've only made once and LOVED. The main ingredient was reasonably priced at Trader Joe's yesterday, so I couldn't resist.
Friday, December 12, 2008
Cheesy Ranch Chex Mix
So do you guys miss me? I miss my blog. I kind of miss cooking dinner, but it's been so nice to have people bringing us meals. We've been really spoiled, too, with some good food. I have been making some Christmas treats here and there--I just can't resist. I figured I might as well post those recipes. Actually I think I've only made three things, but I have plans for more in the coming week. My in-laws are coming to visit, so I may be cooking dinner some in the near future, but the husband thinks his mom will probably do a lot.
Anyway, I saw this in a cooking magazine my mom had, and I had everything on hand to make it. I heart Chex Mix, so I figured it was worth a try.
Cheesy Ranch Chex® Mix
9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese
1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool. Store in airtight container.
*****
This stuff is pretty good, but I like the regular ol' Chex Mix better. I realized that I didn't microwave it after I had mixed everything together. Honestly I don't know what difference that would make. Oh, and I ended up using six tablespoons of butter. Three just didn't seem like it was going to coat all of it.
Anyway, I saw this in a cooking magazine my mom had, and I had everything on hand to make it. I heart Chex Mix, so I figured it was worth a try.
Cheesy Ranch Chex® Mix
9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese
1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool. Store in airtight container.
*****
This stuff is pretty good, but I like the regular ol' Chex Mix better. I realized that I didn't microwave it after I had mixed everything together. Honestly I don't know what difference that would make. Oh, and I ended up using six tablespoons of butter. Three just didn't seem like it was going to coat all of it.
Saturday, November 29, 2008
Out of business for awhile!
I'm sure you've picked up on the fact that my baby boy has arrived since I haven't posted anything in the last several days. He was born on November 19th at 9:36 PM weighing 10 pounds and measuring 21.5" long. We make big babies, what can I say. Some of my friends (and my mom) have very graciously been bringing us dinner which has been so nice. With my first son we ate a lot of take-out because we didn't have friends in this part of town, and it has been SO NICE to have awesome, yummy, home-cooked meals delivered to us at dinner time.
Here's a picture of the newest love of my life (in addition of course to the husband and the boy):
Here's a picture of the newest love of my life (in addition of course to the husband and the boy):
Monday, November 17, 2008
Pioneer Woman's Favorite Sandwich
Let me tell you how hard it was to come up with a menu for this week. My due date is Thursday. Last Thursday my doctor told me I was 5 centimeters dilated, which I took to mean, "This kid is coming soon, and this kid is coming fast." Here I am on Monday still pregnant with few signs my next son is going to make his grand appearance any time soon. I go to the doctor again on Wednesday and fully plan on saying, "Aside from some kind of drug, do what you can to get this kid out of me!" So I figured I'd plan dinners through Thursday and call it good.
I wanted to try to add in at least one vegetarian dinner since we'll be mostly relying on meals from friends over the coming weeks (that is, if this kid is ever born!). I remembered how much we loved these sandwiches the one other time I made them, so I figured it was worth having them again. I'm excited. I heart Pioneer Woman. She's one of my Facebook friends but only because I saw a link for her FB profile on her website and decided to be a stalker. Really, she's the only one of my friends on there that I don't actually know. Anyway. I have yet to be disappointed with anything of hers that I've made. I kind of take that back, her lasagna was only okay, but it wasn't bad. Plus I'm hoping enough chilies on my sandwich might get things going and start labor. Fingers crossed...I wouldn't mind this being my last meal before becoming a mom of two!
Pioneer Woman's Favorite Sandwich
whatever type of sandwich bread you like...I used wheat (PW likes rye)
mild cheddar cheese slices
provolone cheese slices
sliced tomato
thinly sliced red onion
canned Hatch whole green chiles
1 Tablespoon of mayo
1 Tablespoon of Dijon mustard
Lots of softened butter or margarine
Directions:
1) For spreadable sauce: Thoroughly combine 1 Tablespoon of mayo and 1 Tablespoon of Dijon mustard in a small bowl.
2) Spread a very thin layer of sauce mixture on the inside of both pieces of the bread that you will be using to construct your sandwich.
3) Place two slices of tomato and some thin red onion slices on one side of the bread. Then, top that bread piece with 2 slices of provolone cheese and one or two slices of whole green chiles. Don't be shy with the green chiles.
4) On the other piece of bread, place 2 slices of cheddar cheese, and very carefully close your sandwich. Be gentle.
5) Now, spread a generous amount of butter on each side of the tops of the bread, not missing anything. Really butter 'em good! Seriously, use the butter...it is okay.
6) Heat a non stick skillet over LOW heat, and cook on each side (flipping once)...5 minutes per side. You can turn the heat up to Medium-Low (but do not heat past Medium) to get your desired brown/toastiness accomplished.
I started mine on low and then turned it up during cooking to get my bread nice and toasted. THE TRICK IS TO BE PATIENT AND NOT TURN THE HEAT UP TOO HIGH. I promise your patience will be rewarded.
Also, these babies are tricky to flip. Be careful.
7) Remove ooey-gooey delectable sandwich from skillet and cut into halves. Serve immediately. Say a prayer and go to confession quickly after consuming this masterful sandwich. They are so good you will feel dirty.
*****
Last time I did them in my electric skillet, but they were still kind of hard to flip because of the deep sides. I think I might bust out my rarely-sees-the-light-of-day electric griddle and try them on that. We're not having anything fancy as a side, just some crinkle fries and salad.
I wanted to try to add in at least one vegetarian dinner since we'll be mostly relying on meals from friends over the coming weeks (that is, if this kid is ever born!). I remembered how much we loved these sandwiches the one other time I made them, so I figured it was worth having them again. I'm excited. I heart Pioneer Woman. She's one of my Facebook friends but only because I saw a link for her FB profile on her website and decided to be a stalker. Really, she's the only one of my friends on there that I don't actually know. Anyway. I have yet to be disappointed with anything of hers that I've made. I kind of take that back, her lasagna was only okay, but it wasn't bad. Plus I'm hoping enough chilies on my sandwich might get things going and start labor. Fingers crossed...I wouldn't mind this being my last meal before becoming a mom of two!
Pioneer Woman's Favorite Sandwich
whatever type of sandwich bread you like...I used wheat (PW likes rye)
mild cheddar cheese slices
provolone cheese slices
sliced tomato
thinly sliced red onion
canned Hatch whole green chiles
1 Tablespoon of mayo
1 Tablespoon of Dijon mustard
Lots of softened butter or margarine
Directions:
1) For spreadable sauce: Thoroughly combine 1 Tablespoon of mayo and 1 Tablespoon of Dijon mustard in a small bowl.
2) Spread a very thin layer of sauce mixture on the inside of both pieces of the bread that you will be using to construct your sandwich.
3) Place two slices of tomato and some thin red onion slices on one side of the bread. Then, top that bread piece with 2 slices of provolone cheese and one or two slices of whole green chiles. Don't be shy with the green chiles.
4) On the other piece of bread, place 2 slices of cheddar cheese, and very carefully close your sandwich. Be gentle.
5) Now, spread a generous amount of butter on each side of the tops of the bread, not missing anything. Really butter 'em good! Seriously, use the butter...it is okay.
6) Heat a non stick skillet over LOW heat, and cook on each side (flipping once)...5 minutes per side. You can turn the heat up to Medium-Low (but do not heat past Medium) to get your desired brown/toastiness accomplished.
I started mine on low and then turned it up during cooking to get my bread nice and toasted. THE TRICK IS TO BE PATIENT AND NOT TURN THE HEAT UP TOO HIGH. I promise your patience will be rewarded.
Also, these babies are tricky to flip. Be careful.
7) Remove ooey-gooey delectable sandwich from skillet and cut into halves. Serve immediately. Say a prayer and go to confession quickly after consuming this masterful sandwich. They are so good you will feel dirty.
*****
Last time I did them in my electric skillet, but they were still kind of hard to flip because of the deep sides. I think I might bust out my rarely-sees-the-light-of-day electric griddle and try them on that. We're not having anything fancy as a side, just some crinkle fries and salad.
Cajun Smothered Chicken
Mmmm...sounds yummy doesn't it? It was! We had it for dinner last night. Although I have a confession...it was a mix. All I did was cut up some chicken breasts, brown them, pour in the mix, and add water. I'd recommend the mix though! :)
Saturday, November 15, 2008
Brinner
I had absolutely no desire to make for dinner tonight what I had originally planned, so I found myself scurrying for something else around 3:00 this afternoon. I got tired of trying to find something and decided to just make pancakes, hashbrowns, and scrambled eggs. Who doesn't like breakfast for dinner?! I did, however, look up a real pancake recipe instead of using the mix I normally go to when the boy wants pancakes for breakfast.
Good Old Fashioned Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
*****
The only thing I changed was I added in a teaspoon of vanilla. I like the flavor it adds to pancake mix. They were really yummy...way better than my usual boxed mix. If I'm feeling up to it at some point, I may mix up all the dry ingredients and keep those bagged up and on hand for when we want pancakes.
Good Old Fashioned Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
*****
The only thing I changed was I added in a teaspoon of vanilla. I like the flavor it adds to pancake mix. They were really yummy...way better than my usual boxed mix. If I'm feeling up to it at some point, I may mix up all the dry ingredients and keep those bagged up and on hand for when we want pancakes.
Friday, November 14, 2008
Quick Homemade Pizza
Ah, Friday. Even though I don't work anymore, I still love Fridays and the promise of the weekend lying ahead...which means I don't have to deal with a bi-polar toddler by myself all day for two whole days. Daddy can take some of the duty too! :) Of course, this weekend is completely up in the air since kid #2 could make his grand appearance at any time.
I'm still not totally motivated to cook, but since I know my cooking nights are numbered for awhile, I'm plugging along with it. My friend Jen B. posted this pizza recipe recently on her blog that she got from our friend Jen A.. I couldn't believe how fast and easy the dough was, so I wanted to give it a try. I've had Jen A's pizza before, and it's quite tasty, I just didn't know how super easy it is to make. The boy and husband are both pizza fanatics, so I know dinner will be well received tonight, which is always a plus.
Quick Homemade Pizza
For Dough:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of flour
2 Tablespoons of olive oil
1 teaspoon salt
1 Tablespoon of Italian Seasoning (optional)
1 Tablespoon of garlic powder (optional)
Sauce
Cheese
Toppings of choice
1. Preheat oven to 450. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes).
2. Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5 minutes.
3. While dough is resting, combine all sauce ingredients in a food processor, and blend until smooth.
4. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan dusted with corn meal. Spread evenly with sauce. Cover with toppings in an even layer.
5. Bake 15-20 min. Let cool 5 minutes. Cut and serve!
*****
Jen B. made her own sauce (she's such a show-off...), but I bought a jar of sauce to use because I'm lazy. ACtually I had planned to make her sauce (I think it was her recipe, not Jen A's, but if I've given false credit I apologize!!), but I forgot to look at the recipe before we left this morning. I think I used the last of my canned tomatoes the other night for the goat cheese pasta, and I know I don't have any tomato paste like it called for, so jarred sauce it is.
I wasn't really sure what I wanted to top it with, but basil was a decent price, so I figured I'd go with a basil, tomato, and fresh mozzarella. Then I decided I'd make two and do the second one with just cheese...plain ol' bagged pizza blend cheese. I'm such a mean mommy, but I just don't know if I want to introduce fresh mozzarella to my toddler. There are some things he just doesn't need to try until he's older...mostly so the husband and I don't get jipped out of yummy things like fresh mozzarella. Brie and Lucky Charms are two other things that fall into this category. King crab legs would be another. A few years ago we were in Ireland with the husband's family, and the husband gave one of our nephews a mussel to try. I think he was five at the time. To this day, our nephew still wants mussels if they go somewhere that has them. The husband's sister was pretty pissed she had to go from her son being satisfied with chicken nuggets kids' meals to demanding mussels. I don't want that to happen yet.
I'm still not totally motivated to cook, but since I know my cooking nights are numbered for awhile, I'm plugging along with it. My friend Jen B. posted this pizza recipe recently on her blog that she got from our friend Jen A.. I couldn't believe how fast and easy the dough was, so I wanted to give it a try. I've had Jen A's pizza before, and it's quite tasty, I just didn't know how super easy it is to make. The boy and husband are both pizza fanatics, so I know dinner will be well received tonight, which is always a plus.
Quick Homemade Pizza
For Dough:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of flour
2 Tablespoons of olive oil
1 teaspoon salt
1 Tablespoon of Italian Seasoning (optional)
1 Tablespoon of garlic powder (optional)
Sauce
Cheese
Toppings of choice
1. Preheat oven to 450. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes).
2. Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5 minutes.
3. While dough is resting, combine all sauce ingredients in a food processor, and blend until smooth.
4. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan dusted with corn meal. Spread evenly with sauce. Cover with toppings in an even layer.
5. Bake 15-20 min. Let cool 5 minutes. Cut and serve!
*****
Jen B. made her own sauce (she's such a show-off...), but I bought a jar of sauce to use because I'm lazy. ACtually I had planned to make her sauce (I think it was her recipe, not Jen A's, but if I've given false credit I apologize!!), but I forgot to look at the recipe before we left this morning. I think I used the last of my canned tomatoes the other night for the goat cheese pasta, and I know I don't have any tomato paste like it called for, so jarred sauce it is.
I wasn't really sure what I wanted to top it with, but basil was a decent price, so I figured I'd go with a basil, tomato, and fresh mozzarella. Then I decided I'd make two and do the second one with just cheese...plain ol' bagged pizza blend cheese. I'm such a mean mommy, but I just don't know if I want to introduce fresh mozzarella to my toddler. There are some things he just doesn't need to try until he's older...mostly so the husband and I don't get jipped out of yummy things like fresh mozzarella. Brie and Lucky Charms are two other things that fall into this category. King crab legs would be another. A few years ago we were in Ireland with the husband's family, and the husband gave one of our nephews a mussel to try. I think he was five at the time. To this day, our nephew still wants mussels if they go somewhere that has them. The husband's sister was pretty pissed she had to go from her son being satisfied with chicken nuggets kids' meals to demanding mussels. I don't want that to happen yet.
Subscribe to:
Posts (Atom)