taken from a SavingDinner.com news letter
1—Some Like It Hot. Chilis, cayenne pepper, salsa—just add some picante to your meals and watch your metabolism climb, perhaps as much as 20%! Who knew a spicy burrito could work wonders?
2—Berry Interesting. With their high fiber content, berries have the distinction of giving you less calories than you eat! Add to that their natural sugar content that nicely satisfies a sweet tooth, berries need to be on everyone’s shopping lists!
3—Fishing for Compliments. Once again, wild salmon makes the list with its abundant omega-3 fatty acids. Omega-3 fatty acids not only increases your metabolism, but it increases energy levels too and makes your skin positively glow!
4—A High Celery. Celery is one veggie that uses more energy to digest and absorb it then the calories you get from eating it. Put some celery sticks in your lunchbox this week!
5—Pucker Up. By adding a tablespoon of lemon juice to a glass of water every morning, you’ll slow digestion down a bit, aiding to your body’s ability to metabolize and thus speeding everything up! No sugar though…this is lemon-aid in its purest form!
6—Ice, Ice Baby. Regular water consumption is good for one’s metabolism by helping your body with digestion and detoxification and can help raise metabolism rate by 30%. Bring down the temperature a bit on your trusty bottle of water (40 degrees F) and you’ll burn even more, according to a report in the Journal of Clinical Endocrinology and Metabolism.
7—Float Your Oats. Oatmeal’s slow release of glucose and fiber to fill you up makes this a metabolism favorite of those in the know for years! Even if your memories of childhood porridge are less than fond, try a bowl of steel cut oats (and blueberries for a double whammy!) and get your oats on—it will do your body good.
8—Cabbage Patch. Actually anything in the brassica family will do the trick. All of these cabbage patch kids—from broccoli, to cabbage to cauliflower and anything in between, improve the function of a gal’s (or guy’s) metabolism.
9—Soup’s On. A study at Baylord College of Medicine, found that people who ate a bowl of soup before meals lost more weight than those who didn’t. The soup is about three-fourths water, giving you the benefit of #6 and possibly #8, too. Make sure you’re eating veggie-filled, broth-based soups though—cream soups will just add to your girth!
10—An Apple a Day. Or make that an apple per meal! Research from the State University of Rio de Janeiro discovered three small apples a day will satiate (from the pectin and natural fruit sugar) and help people eat less at each meal with the result being a boost in metabolism. Can’t beat that!
There you go…now go add this stuff to your grocery list and get your metabolism PUMPED
Wednesday, July 30, 2008
Tuesday, July 29, 2008
Bow Ties with Sun-Dried Tomato & Scallion Cream Sauce
5 Scallions (a.k.a. green onions), white & light green parts only
1/4 cup chopped sun-dried tomatoes ( I like to add more)
1 cup light cream , half & half or evaporated milk
1 pound bow ties
1 tsp. salt
1/2 tsp fresh black pepper
3 Tblsp. chopped fresh parsley--optional
1) In a blender or food processor, puree the scallions & sun-dried tomates with 1/2 cup of the cream.
2) Cook the pasta until tender and ******RESERVE 1/2 CUP OF THE PASTA WATER!!!******. Drain the pasta & toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper & parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.
This is sooooo easy! So when you want something quick and yummy give it a try. Be sure to get your pasta cooking first...it's that fast.
1/4 cup chopped sun-dried tomatoes ( I like to add more)
1 cup light cream , half & half or evaporated milk
1 pound bow ties
1 tsp. salt
1/2 tsp fresh black pepper
3 Tblsp. chopped fresh parsley--optional
1) In a blender or food processor, puree the scallions & sun-dried tomates with 1/2 cup of the cream.
2) Cook the pasta until tender and ******RESERVE 1/2 CUP OF THE PASTA WATER!!!******. Drain the pasta & toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper & parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.
This is sooooo easy! So when you want something quick and yummy give it a try. Be sure to get your pasta cooking first...it's that fast.
Vegetable Cheese Soup
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 onion diced
2 (10 ¾ oz.) cans chicken broth
2 teaspoons or 2 cubes chicken bouillon
¼ cup butter
½ cup flour
2 cups milk
1 tsp dry mustard (I don't think you'd miss it, if it's not in your cupboard)
3 cups grated cheddar cheese
In a large saucepan, combine diced vegetables, butter, bouillon, and broth together. Simmer on medium-low heat for 30 minutes or until vegetables are tender. In a medium bowl, gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and dry mustard. Simmer and stir until cheese melts.
1 cup diced carrots
1 cup diced celery
1 onion diced
2 (10 ¾ oz.) cans chicken broth
2 teaspoons or 2 cubes chicken bouillon
¼ cup butter
½ cup flour
2 cups milk
1 tsp dry mustard (I don't think you'd miss it, if it's not in your cupboard)
3 cups grated cheddar cheese
In a large saucepan, combine diced vegetables, butter, bouillon, and broth together. Simmer on medium-low heat for 30 minutes or until vegetables are tender. In a medium bowl, gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and dry mustard. Simmer and stir until cheese melts.
Wednesday, July 23, 2008
Saag
(Indian spiced spinach)
Serving suggestions: white rice and Naan
Drink suggestion: mango lassi
Yield: 4-6 servings
1 chopped Onion
6 cloves Garlic minced
1 TBL fresh Gingerroot,minced
1 tsp Coriander seed, ground
1/2-1 tsp Turmeric
1/4 to 1/2 tsp Cayenne pepper (try Korean pepper opt. to desired spiceyness)
2 TBL Oil or ghee
1 lb Spinach, chopped
1 cup Water
1 tsp Salt
1 can petite diced tomatoes
1 cup Yogurt
1/4 cup Cream (opt.)
Basic Steps: Sauté → Simmer → Puree → Lighten with yogurt
If making saag aloo, peel, dice and put potatoes on to boil.
Put rice on to cook.
1. Sauté onions in oil or ghee till translucent. Add garlic, ginger and spices and sauté for another 2-3 minutes.
2. Add spinach, tomatoes, water and salt and simmer for 10-15 minutes over low heat.
3. Remove from heat, allow to cool a bit, then use a blender or food processor to break into small pieces (not quite puree) in batches.
4. Return puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer. Do not boil. Stir in the optional cream. Season to taste and serve.
VARIATIONS
* You may use frozen or fresh spinach. Try substituting mustard or other greens.
* A squeeze of lemon added at the end will brighten the flavor of this dish.
* Saag Paneer, or Palak Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, after pureeing the spinach. You may substitute tofu for the paneer if you would like. Tofu has a similar texture and flavor. You could try blending it in with the spinach too.
* Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
* Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
* You can add any meat you like to this, just cook it partially and add after pureeing the spinach. I don't think chicken goes well with it, but you can try it if you want.
Serving suggestions: white rice and Naan
Drink suggestion: mango lassi
Yield: 4-6 servings
1 chopped Onion
6 cloves Garlic minced
1 TBL fresh Gingerroot,minced
1 tsp Coriander seed, ground
1/2-1 tsp Turmeric
1/4 to 1/2 tsp Cayenne pepper (try Korean pepper opt. to desired spiceyness)
2 TBL Oil or ghee
1 lb Spinach, chopped
1 cup Water
1 tsp Salt
1 can petite diced tomatoes
1 cup Yogurt
1/4 cup Cream (opt.)
Basic Steps: Sauté → Simmer → Puree → Lighten with yogurt
If making saag aloo, peel, dice and put potatoes on to boil.
Put rice on to cook.
1. Sauté onions in oil or ghee till translucent. Add garlic, ginger and spices and sauté for another 2-3 minutes.
2. Add spinach, tomatoes, water and salt and simmer for 10-15 minutes over low heat.
3. Remove from heat, allow to cool a bit, then use a blender or food processor to break into small pieces (not quite puree) in batches.
4. Return puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer. Do not boil. Stir in the optional cream. Season to taste and serve.
VARIATIONS
* You may use frozen or fresh spinach. Try substituting mustard or other greens.
* A squeeze of lemon added at the end will brighten the flavor of this dish.
* Saag Paneer, or Palak Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, after pureeing the spinach. You may substitute tofu for the paneer if you would like. Tofu has a similar texture and flavor. You could try blending it in with the spinach too.
* Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
* Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
* You can add any meat you like to this, just cook it partially and add after pureeing the spinach. I don't think chicken goes well with it, but you can try it if you want.
Tuesday, July 22, 2008
Tangy Oven-Barbecued Chicken
1 cup barbecue sauce
1/4 cup peach or apricot preserves
1 tsp dried thyme
1 broiler-fryer chicken (about 4 lb), cut into quarters
Preheat oven to 350. In a medium bowl, combine barbecue sauce, peach preserves and thyme. Place chicken on a bar pan (with small sides), spoon sauce over chicken.
Bake 1 hour to 1 hour 15 minutes or until 170 degrees in thickest part of breast or 180 in thickest part of thigh and juices run clear
Serves 4 large portions
Can also use the sauce for bbq
1/4 cup peach or apricot preserves
1 tsp dried thyme
1 broiler-fryer chicken (about 4 lb), cut into quarters
Preheat oven to 350. In a medium bowl, combine barbecue sauce, peach preserves and thyme. Place chicken on a bar pan (with small sides), spoon sauce over chicken.
Bake 1 hour to 1 hour 15 minutes or until 170 degrees in thickest part of breast or 180 in thickest part of thigh and juices run clear
Serves 4 large portions
Can also use the sauce for bbq
Chicken in a Pot Soup
3 cans chicken broth
1/4 tsp poultry seasoning
1/4 tsp dried thyme
1 medium carrot, sliced
1 medium stalk celery, sliced
1 medium onion, chopped
1/2 c brown rice, uncooked
12 oz cooked chicken breast meat, chopped (about 2 cups)
Place all ingredients into a soup pot and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 30 to 45 minutes.
Serves 8
1/4 tsp poultry seasoning
1/4 tsp dried thyme
1 medium carrot, sliced
1 medium stalk celery, sliced
1 medium onion, chopped
1/2 c brown rice, uncooked
12 oz cooked chicken breast meat, chopped (about 2 cups)
Place all ingredients into a soup pot and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 30 to 45 minutes.
Serves 8
Creamed Chicken and Biscuits
1/2 onion chopped
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
6 frozen biscuits, thawed, or you can use a can of refrigerated biscuits
Preheat oven to 350. Grease an 11x7 inch baking dish. Heat butter in a small skillet over medium high heat until melted and stir in onion. Saute until tender (they become transparent). Combine onion, chicken soup, sour cream, and milk in a medium bowl and mix well. Spoon into baking dish and bake for 15 minutes. Remove and sprinkle with 3/4 c cheddar. Place biscuits in a single layer over top and sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minute. Serve immediately.
Serves 6 (probably small servings)
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
6 frozen biscuits, thawed, or you can use a can of refrigerated biscuits
Preheat oven to 350. Grease an 11x7 inch baking dish. Heat butter in a small skillet over medium high heat until melted and stir in onion. Saute until tender (they become transparent). Combine onion, chicken soup, sour cream, and milk in a medium bowl and mix well. Spoon into baking dish and bake for 15 minutes. Remove and sprinkle with 3/4 c cheddar. Place biscuits in a single layer over top and sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minute. Serve immediately.
Serves 6 (probably small servings)
Chocolate gremlins
1 cup butterscotch chips (or peanut butter chips)
1 cup semisweet chocolate chips
2 cups Fiber One cereal or small pretzel sticks
48 M&M's
In the microwave, heat chips until melted and smooth (stir every 30 seconds, when it is almost all melted with a little clumps still, just stir it for a minute or put it in for only a few seconds, don't over cook or they will separate and the dried chocolate will crack and leave a white residue on the outside).
Gently stir in cereal or pretzel sticks until well coated. Drop mixture by teaspoonfuls onto waxed paper to form 24 gremlins. Press 2 M&M's onto each for the eyes. Refrigerate until set (don't store in fridge though, chocolate sweats in the fridge, so it's better to store in a cupboard).
1 cup semisweet chocolate chips
2 cups Fiber One cereal or small pretzel sticks
48 M&M's
In the microwave, heat chips until melted and smooth (stir every 30 seconds, when it is almost all melted with a little clumps still, just stir it for a minute or put it in for only a few seconds, don't over cook or they will separate and the dried chocolate will crack and leave a white residue on the outside).
Gently stir in cereal or pretzel sticks until well coated. Drop mixture by teaspoonfuls onto waxed paper to form 24 gremlins. Press 2 M&M's onto each for the eyes. Refrigerate until set (don't store in fridge though, chocolate sweats in the fridge, so it's better to store in a cupboard).
Sparkling Harvest Punch
2 cups cranberry juice
2 cups apple juice
1 cup orange juice
2 cups club soda
orange slices if desired
frozen cranberries if desired
In a large bowl, mix together juices and club soda. Chill and garnish with orange slices and frozen cranberries
Serves 8 (small glasses)
2 cups apple juice
1 cup orange juice
2 cups club soda
orange slices if desired
frozen cranberries if desired
In a large bowl, mix together juices and club soda. Chill and garnish with orange slices and frozen cranberries
Serves 8 (small glasses)
Mango Lassi
This Indian drink is like a mango milkshake.
9 oz plain yogurt
4 1/2 oz milk
4 1/2 oz canned mango pulp or 7 oz fresh mango (3 fresh mango, stoned, peeled and sliced)
4 tsp sugar (variation try salt and cardamon seeds to preferred taste)
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses and serve. Can be refrigerated for up to 24 hours.
Variation: make it with any fruit you like.
9 oz plain yogurt
4 1/2 oz milk
4 1/2 oz canned mango pulp or 7 oz fresh mango (3 fresh mango, stoned, peeled and sliced)
4 tsp sugar (variation try salt and cardamon seeds to preferred taste)
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses and serve. Can be refrigerated for up to 24 hours.
Variation: make it with any fruit you like.
Curry
1 lb stewing beef (can use any meat you like)
1/2 bottle of Patak's curry paste
1 med onion, finely chopped
1 can tomato paste
2 cups water
fresh cilantro, chopped (opt)
1 Tbl oil for frying
In a pan or a wok, heat the oil and add the onion. Fry until golden brown. Add the meat and fry until the outside is brown, but not thoroughly cooked. Add curry paste and fry for about 2 minutes. Transfer everything to the crock pot, add water and tomato paste. Let cook for 4-6 hours on high or 8 on low. Towards the end, sprinkle the fresh cilantro on top and serve over rice.
1/2 bottle of Patak's curry paste
1 med onion, finely chopped
1 can tomato paste
2 cups water
fresh cilantro, chopped (opt)
1 Tbl oil for frying
In a pan or a wok, heat the oil and add the onion. Fry until golden brown. Add the meat and fry until the outside is brown, but not thoroughly cooked. Add curry paste and fry for about 2 minutes. Transfer everything to the crock pot, add water and tomato paste. Let cook for 4-6 hours on high or 8 on low. Towards the end, sprinkle the fresh cilantro on top and serve over rice.
Snakes on a stick
rod pretzels, one per snake
pkg refrigerated bread stick, one bread stick per snake
food coloring diluted in water
clean paintbrush
Wrap the dough around the pretzel rod in a spiral fashion until you reach the bottom of the pretzel rod. Press the ends to secure. Pain the snake with the food coloring and bake according to the package directions (helps if you let raise a little and cook it until golden brown). Let cool.
pkg refrigerated bread stick, one bread stick per snake
food coloring diluted in water
clean paintbrush
Wrap the dough around the pretzel rod in a spiral fashion until you reach the bottom of the pretzel rod. Press the ends to secure. Pain the snake with the food coloring and bake according to the package directions (helps if you let raise a little and cook it until golden brown). Let cool.
Friday, July 18, 2008
Broccoli Salad
If you don't have something in the salad, it's ok, just leave it out (not the broccoli though). You can also substitute rice vinegar or red whine vinegar for the rice whine vinegar.
-2 small bunches of broccoli, cut into bite size pieces and the stems thinly sliced or julian peeled.
-1/2 cup chopped red cabbage
-1/2 cup julianed carrots
-10 slices of bacon cooked and crumbled
-2/3 c cranraisons (dried cranberries or cherries are best, raisons will work)
-1 small red onion cut into thin strips
-1/4 cup shelled sunflower seeds
Mix together and set aside.
In a separate bowl beat
-1 cup mayo
-1/3 cup sugar
-2 TBL rice vinegar
Pour over salad and toss to mix.
-2 small bunches of broccoli, cut into bite size pieces and the stems thinly sliced or julian peeled.
-1/2 cup chopped red cabbage
-1/2 cup julianed carrots
-10 slices of bacon cooked and crumbled
-2/3 c cranraisons (dried cranberries or cherries are best, raisons will work)
-1 small red onion cut into thin strips
-1/4 cup shelled sunflower seeds
Mix together and set aside.
In a separate bowl beat
-1 cup mayo
-1/3 cup sugar
-2 TBL rice vinegar
Pour over salad and toss to mix.
Winger's Hot Wings Sauce
Chicken (any kind, breaded or not) coated in a sweet and
savory sauce like Winger’s® Original Amazing
Sauce and baked to create a sticky coating.
Prep. Time: 0:30
1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup ketchup
1 Tbls. honey
2 tsp. hot sauce (more or less as desired, it will get spicier as it simmers)
2 tsp. apple cider vinegar
-In a saucepan over low heat, combine all ingredients, except chicken. Warm sauce, stirring occasionally, while you cook the chicken.
-Toss chicken in sauce and remove with a slotted spoon to a cookie sheet sprayed with non-stick cooking spray.
-Bake in a 350 degree oven for 5 - 7 minutes, or until sauce thickens and becomes sticky.
-Serve chicken with remaining sauce on the side for dipping.
Make It A Meal: Serve with Fresh Broccoli Salad.
savory sauce like Winger’s® Original Amazing
Sauce and baked to create a sticky coating.
Prep. Time: 0:30
1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup ketchup
1 Tbls. honey
2 tsp. hot sauce (more or less as desired, it will get spicier as it simmers)
2 tsp. apple cider vinegar
-In a saucepan over low heat, combine all ingredients, except chicken. Warm sauce, stirring occasionally, while you cook the chicken.
-Toss chicken in sauce and remove with a slotted spoon to a cookie sheet sprayed with non-stick cooking spray.
-Bake in a 350 degree oven for 5 - 7 minutes, or until sauce thickens and becomes sticky.
-Serve chicken with remaining sauce on the side for dipping.
Make It A Meal: Serve with Fresh Broccoli Salad.
Orange Julius
Cool, creamy orange smoothie drink.
Prep. Time: 0:15
Serves: 2
6 oz. can frozen concentrated orange juice
1 cup milk - low-fat okay
1 cup water
1/4 cup granulated sugar
1 tsp. vanilla extract
8 ice cubes
-Pour all ingredients, except ice cubes, in a blender.
-Blend, adding ice cubes one at a time, until smooth.
Prep. Time: 0:15
Serves: 2
6 oz. can frozen concentrated orange juice
1 cup milk - low-fat okay
1 cup water
1/4 cup granulated sugar
1 tsp. vanilla extract
8 ice cubes
-Pour all ingredients, except ice cubes, in a blender.
-Blend, adding ice cubes one at a time, until smooth.
Super Spinach Salad
(Serves 6)
1/8 cup red wine vinegar
1 tsp. dried tarragon
1/2 tsp. Dijon mustard
1/4 cup olive oil
salt and pepper to taste
1 bag baby spinach
1 small avocado, peeled, pitted and cubed
1 Tbsp. lemon juice
1 small red onion, thinly sliced
2 kiwis, peeled, sliced and quartered
In small saucepan over medium heat, bring vinegar and tarragon to a boil; set aside to cool. Whisk together the vinegar and mustard, then gradually add oil, beating until well blended. Season with salt and pepper.
Place the spinach in a large mixing bowl. In a medium bowl, drizzle lemon juice over avocado cubes before tossing in salad to prevent browning and enhance flavor.
Gently mix avocados, onions and kiwi into spinach, and pour in salad dressing and toss evenly to coat.
Per Serving: 350 Calories; 17g Fat; 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates
1/8 cup red wine vinegar
1 tsp. dried tarragon
1/2 tsp. Dijon mustard
1/4 cup olive oil
salt and pepper to taste
1 bag baby spinach
1 small avocado, peeled, pitted and cubed
1 Tbsp. lemon juice
1 small red onion, thinly sliced
2 kiwis, peeled, sliced and quartered
In small saucepan over medium heat, bring vinegar and tarragon to a boil; set aside to cool. Whisk together the vinegar and mustard, then gradually add oil, beating until well blended. Season with salt and pepper.
Place the spinach in a large mixing bowl. In a medium bowl, drizzle lemon juice over avocado cubes before tossing in salad to prevent browning and enhance flavor.
Gently mix avocados, onions and kiwi into spinach, and pour in salad dressing and toss evenly to coat.
Per Serving: 350 Calories; 17g Fat; 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates
Wednesday, July 16, 2008
Low-Fat Baked Chicken Chimichangas
like Chi-Chi's®
Spiced chicken and refried beans in a crisp shell.
Serves: 6-8
Prep. Time: 0:45
Cook Rice if desired
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Notes: Serve with sour cream and guacamole.
Spiced chicken and refried beans in a crisp shell.
Serves: 6-8
Prep. Time: 0:45
Cook Rice if desired
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Notes: Serve with sour cream and guacamole.
Swedish Meatballs (Ikea copycat)
I made a berry sauce to go with it, you can just use cranberry sauce. It's really good with boiled red potatoes or mashed potatoes (I use instant).
Recipe courtesy Alton Brown, 2005
See this recipe on air Monday Jul. 28 at 11:00 PM ET/PT.
Show: Good Eats
Episode: Great Balls of Meat
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Recipe courtesy Alton Brown, 2005
See this recipe on air Monday Jul. 28 at 11:00 PM ET/PT.
Show: Good Eats
Episode: Great Balls of Meat
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Best Waffles Ever
This looks like it doesn't make very much but it fed my whole family with 3 extra and they cook really fast.
* 1 and 3/4 cups flour
* 2 teaspoons baking powder
* 1 Tablespoon sugar
* 1/2 teaspoon salt
* 3 beaten egg yolks
* 1 and 3/4 cups milk
* 1/2 cup vegtable oil
* 3 egg whites - beaten stiffly (use blender)
Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix.
* 1 and 3/4 cups flour
* 2 teaspoons baking powder
* 1 Tablespoon sugar
* 1/2 teaspoon salt
* 3 beaten egg yolks
* 1 and 3/4 cups milk
* 1/2 cup vegtable oil
* 3 egg whites - beaten stiffly (use blender)
Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix.
Tuesday, July 15, 2008
Veggie Skewers
Zucchini, sliced
Yellow Summer Squash
Fresh Mushrooms
Peppers
Red Onion
1/3 C. Olive Oil
2 T. Lemon Juice
1 1/2 t. Dried Basil
1 1/2 t. Dried Parsley Flakes
3/4 t. Garlic Powder
3/4 t. Dried Oregano
1/2 t. Salt
1/8 t. Pepper
Place veggies and remainder of the ingredients in a ziplock bag and marinate for 1 or more hours. (I usually like to marinate overnight.) Place on skewers and barbeque.
*This recipe is great to use in tin-foil dinners too.
Yellow Summer Squash
Fresh Mushrooms
Peppers
Red Onion
1/3 C. Olive Oil
2 T. Lemon Juice
1 1/2 t. Dried Basil
1 1/2 t. Dried Parsley Flakes
3/4 t. Garlic Powder
3/4 t. Dried Oregano
1/2 t. Salt
1/8 t. Pepper
Place veggies and remainder of the ingredients in a ziplock bag and marinate for 1 or more hours. (I usually like to marinate overnight.) Place on skewers and barbeque.
*This recipe is great to use in tin-foil dinners too.
Taco Pasta Salad
1 pkg. Tri-Colored Pasta
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)
Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool. In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.
Salad Dressing:
2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix
Mix together and refrigerate until ready to use.
*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix. Mix together and refrigerate until ready to use.
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)
Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool. In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.
Salad Dressing:
2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix
Mix together and refrigerate until ready to use.
*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix. Mix together and refrigerate until ready to use.
Chicken Salad-Stuffed Tomatoes
4 Servings
Total Time: 15 min
Tuna, seafood or tofu salad would be a tasty filling for plum tomatoes as well.
NUTRITIONAL INFORMATION
1 serving: Calories 51; Carbohydrates 6g; Cholesterol 12mg; Dietary Fiber 1g; Fat 2g (Saturated Fat 1g); Potassium 214mg; Sodium 76mg
INGREDIENTS
4 plum tomatoes
1/4 cup chicken salad
Freshly ground pepper
2 teaspoons sliced fresh chives
DIRECTIONS
Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives.
Total Time: 15 min
Tuna, seafood or tofu salad would be a tasty filling for plum tomatoes as well.
NUTRITIONAL INFORMATION
1 serving: Calories 51; Carbohydrates 6g; Cholesterol 12mg; Dietary Fiber 1g; Fat 2g (Saturated Fat 1g); Potassium 214mg; Sodium 76mg
INGREDIENTS
4 plum tomatoes
1/4 cup chicken salad
Freshly ground pepper
2 teaspoons sliced fresh chives
DIRECTIONS
Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives.
Fried-Chicken Salad
4 Servings
Total Time: 20 min
NUTRITIONAL INFORMATION
1 serving: Calories 600; Carbohydrates 19g; Cholesterol 75mg; Fat 31g; Sodium 570mg
INGREDIENTS
4 boneless skinless chicken breast halves
1/3 cup cornmeal
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 cup buttermilk
1 tablespoon Dijon mustard
3/4 cup vegetable oil
1/2 cup vinaigrette dressing
10 cups mesclun or mixed salad greens
1 cup cherry tomatoes, halved
3/4 cup shredded carrot
DIRECTIONS
1. Pound chicken between wax paper to 1/2 inch thick.
2. In pie plate stir cornmeal with flour, salt, pepper, and cayenne. Whisk buttermilk and 1 teaspoon of the mustard in another pie plate, to blend.
3. In large skillet, heat oil over medium-high heat. Dip chicken in buttermilk to coat, letting excess drip off; coat with cornmeal mixture.
4. Fry chicken, until browned and cooked through, about 3 to 4 minutes per side. Remove to a paper towel-lined cookie sheet.
5. Whisk remaining 2 teaspoons mustard into vinaigrette. In a large bowl, toss mesclun, tomatoes, and carrots with 1/4 cup vinaigrette. Slice chicken. Place salad on plates and top with chicken. Serve remaining vinaigrette on the side.
Total Time: 20 min
NUTRITIONAL INFORMATION
1 serving: Calories 600; Carbohydrates 19g; Cholesterol 75mg; Fat 31g; Sodium 570mg
INGREDIENTS
4 boneless skinless chicken breast halves
1/3 cup cornmeal
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 cup buttermilk
1 tablespoon Dijon mustard
3/4 cup vegetable oil
1/2 cup vinaigrette dressing
10 cups mesclun or mixed salad greens
1 cup cherry tomatoes, halved
3/4 cup shredded carrot
DIRECTIONS
1. Pound chicken between wax paper to 1/2 inch thick.
2. In pie plate stir cornmeal with flour, salt, pepper, and cayenne. Whisk buttermilk and 1 teaspoon of the mustard in another pie plate, to blend.
3. In large skillet, heat oil over medium-high heat. Dip chicken in buttermilk to coat, letting excess drip off; coat with cornmeal mixture.
4. Fry chicken, until browned and cooked through, about 3 to 4 minutes per side. Remove to a paper towel-lined cookie sheet.
5. Whisk remaining 2 teaspoons mustard into vinaigrette. In a large bowl, toss mesclun, tomatoes, and carrots with 1/4 cup vinaigrette. Slice chicken. Place salad on plates and top with chicken. Serve remaining vinaigrette on the side.
Beef Tamale Pie
4 Servings
Total Time: 25 min
A terrific family-friendly recipe.
NUTRITIONAL INFORMATION
1 serving: Calories 380; Carbohydrates 34g; Cholesterol 97mg; Fat 14g; Sodium 1800mg
INGREDIENTS
1 log (16 ounces) precooked polenta, cut crosswise into 8 slices
1 package (17 ounces) fully cooked beef roast au jus
1 can (14 1/2 ounces) diced tomatoes with green chiles
2 teaspoons chili powder
1/2 cup loosely packed fresh cilantro leaves
1 cup frozen corn kernels
1/2 (8-ounce) package shredded Mexican cheese blend (1 cup)
DIRECTIONS
1. Preheat broiler. Place polenta slices on cookie sheet. Place cookie sheet in broiler at closest position to source of heat and broil 10 to 12 minutes or until polenta is golden on top.
2. Meanwhile, drain beef jus into 12-inch skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4 to 5 minutes or until sauce thickens. While mixture boils, shred beef with 2 forks. Coarsely chop cilantro.
3. Stir frozen corn and beef into tomato mixture; heat through. Remove saucepan from heat; stir in all but 1 teaspoon cilantro. Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand 2 minutes or until cheese melts.
Total Time: 25 min
A terrific family-friendly recipe.
NUTRITIONAL INFORMATION
1 serving: Calories 380; Carbohydrates 34g; Cholesterol 97mg; Fat 14g; Sodium 1800mg
INGREDIENTS
1 log (16 ounces) precooked polenta, cut crosswise into 8 slices
1 package (17 ounces) fully cooked beef roast au jus
1 can (14 1/2 ounces) diced tomatoes with green chiles
2 teaspoons chili powder
1/2 cup loosely packed fresh cilantro leaves
1 cup frozen corn kernels
1/2 (8-ounce) package shredded Mexican cheese blend (1 cup)
DIRECTIONS
1. Preheat broiler. Place polenta slices on cookie sheet. Place cookie sheet in broiler at closest position to source of heat and broil 10 to 12 minutes or until polenta is golden on top.
2. Meanwhile, drain beef jus into 12-inch skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4 to 5 minutes or until sauce thickens. While mixture boils, shred beef with 2 forks. Coarsely chop cilantro.
3. Stir frozen corn and beef into tomato mixture; heat through. Remove saucepan from heat; stir in all but 1 teaspoon cilantro. Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand 2 minutes or until cheese melts.
Sunday, July 13, 2008
Italian Crockpot Chicken
chicken breasts
½ stick margarine
1 pkg. Italian dressing mix
1 can cream of chicken soup
1 (8 oz.) pkg. cream cheese
Melt butter in crockpot. Stir in dressing mix. Add chicken, turning to coat. Cook on high for 3 hours. (add 1 hour if chicken is frozen) Remove chicken and shred. Put chicken back in crockpot. Add soup and cream cheese. Stir and cover until heated through. Serve over rice.
½ stick margarine
1 pkg. Italian dressing mix
1 can cream of chicken soup
1 (8 oz.) pkg. cream cheese
Melt butter in crockpot. Stir in dressing mix. Add chicken, turning to coat. Cook on high for 3 hours. (add 1 hour if chicken is frozen) Remove chicken and shred. Put chicken back in crockpot. Add soup and cream cheese. Stir and cover until heated through. Serve over rice.
Wednesday, July 9, 2008
Crunchy Honey Mustard Chicken Fingers
Serves 4 hungry kids—double up for the rest of the family!
4 small, boneless skinless chicken breast halves
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed
Preheat oven to 425. Lightly grease a cookie sheet
In a small bowl, mix Dijon and warmed honey together till well mixed. Put crushed corn flakes in a separate bowl.
Slice chicken into 3/4 inch strips. Dip in honey mustard mix. Then roll in crushed corn flakes and put on cookie sheet.
Bake for 10 to 15 minutes or until done.
4 small, boneless skinless chicken breast halves
1/4 cup honey, warmed
1/4 cup Dijon mustard
1 cup corn flakes, crushed
Preheat oven to 425. Lightly grease a cookie sheet
In a small bowl, mix Dijon and warmed honey together till well mixed. Put crushed corn flakes in a separate bowl.
Slice chicken into 3/4 inch strips. Dip in honey mustard mix. Then roll in crushed corn flakes and put on cookie sheet.
Bake for 10 to 15 minutes or until done.
Linguini with Clam Sauce
Serve 4-6
8 ounces linguini, uncooked
2-3 (6-ounce) cans minced clams, undrained (I like a lot of clams, some like less)
1 (14.5-ounce) can low sodium chicken broth** (or use equivalent chicken bouillon)
2-3 tablespoons butter** (or 2-3 tablespoons olive oil)
2 cloves garlic, pressed
1 small onion, chopped (equals about 1 cup)** (optional in an emergency)
2 tablespoons flour
1/8 teaspoon dried thyme
Dash of Tabasco sauce
1/4 cup fresh parsley, chopped** (or use 1 tablespoon dried parsley)
1 tablespoon lemon juice** (optional in an emergency or used bottled)
Salt and pepper to taste
CONDIMENT:
Grated Parmesan cheese** (optional, or use canned Parmesan)
Prepare pasta according to package directions. Drain.
While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (or use ALL chicken broth).
In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly.
Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes.
Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.
8 ounces linguini, uncooked
2-3 (6-ounce) cans minced clams, undrained (I like a lot of clams, some like less)
1 (14.5-ounce) can low sodium chicken broth** (or use equivalent chicken bouillon)
2-3 tablespoons butter** (or 2-3 tablespoons olive oil)
2 cloves garlic, pressed
1 small onion, chopped (equals about 1 cup)** (optional in an emergency)
2 tablespoons flour
1/8 teaspoon dried thyme
Dash of Tabasco sauce
1/4 cup fresh parsley, chopped** (or use 1 tablespoon dried parsley)
1 tablespoon lemon juice** (optional in an emergency or used bottled)
Salt and pepper to taste
CONDIMENT:
Grated Parmesan cheese** (optional, or use canned Parmesan)
Prepare pasta according to package directions. Drain.
While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (or use ALL chicken broth).
In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly.
Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes.
Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.
Tuesday, July 8, 2008
Chocolate Chip Pumpkin Bread
4 eggs
2 1/2 c. sugar
1/3 c. water
1 c. oil
2 c. canned pumpkin
1 c. chocolate chips
1/3 tsp. salt
3 1/2 c. flour
2 tbsp. soda
1 1/2 tsp. cinnamon
Beat eggs and sugar together. Add oil, water and pumpkin to egg mixture and mix flour, soda, salt and cinnamon together and add to pumpkin mixture. Stir in as many chocolate chips as you like (6 to 12 ounces). Pour in 2 or 3 greased bread pans and bake at 300 degrees for 1 1/2 hours
2 1/2 c. sugar
1/3 c. water
1 c. oil
2 c. canned pumpkin
1 c. chocolate chips
1/3 tsp. salt
3 1/2 c. flour
2 tbsp. soda
1 1/2 tsp. cinnamon
Beat eggs and sugar together. Add oil, water and pumpkin to egg mixture and mix flour, soda, salt and cinnamon together and add to pumpkin mixture. Stir in as many chocolate chips as you like (6 to 12 ounces). Pour in 2 or 3 greased bread pans and bake at 300 degrees for 1 1/2 hours
Canning Marianara Sauce
1/2 bushel peeled, chopped tomatoes (32 c or 8 quarts)
3 red peppers chopped
4 green peppers chopped
4 onions chopped
3 TBL garlic powder or 1 whole garlic
3 TBL fresh basil
2 TBL oregano
1/2 c salt
1 c suger
8-10 cans tomato paste
Mix all together and cook for a minimum of 2 hours. The longer you cook, the thicker the mixture.
Makes 12-14 quarts
Process 40 minutes
3 red peppers chopped
4 green peppers chopped
4 onions chopped
3 TBL garlic powder or 1 whole garlic
3 TBL fresh basil
2 TBL oregano
1/2 c salt
1 c suger
8-10 cans tomato paste
Mix all together and cook for a minimum of 2 hours. The longer you cook, the thicker the mixture.
Makes 12-14 quarts
Process 40 minutes
Asian Garlic Grilled Salmon
Serves 4
Sauce Ingredients:
1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning
Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray
Preparation:
Place all sauce ingredients in a microwave safe bowl, stir well. Cover the bowl with a damp paper towel and microwave on full power for one minute, stir well.
Preheat the grill or broiler. Spray fish with nonstick cooking spray and season with salt and pepper. Cook fish 3-5 minutes on each side or until the fish flakes easily.
Brush the hot fish with the sauce and serve immediately.
Sauce Ingredients:
1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning
Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray
Preparation:
Place all sauce ingredients in a microwave safe bowl, stir well. Cover the bowl with a damp paper towel and microwave on full power for one minute, stir well.
Preheat the grill or broiler. Spray fish with nonstick cooking spray and season with salt and pepper. Cook fish 3-5 minutes on each side or until the fish flakes easily.
Brush the hot fish with the sauce and serve immediately.
Seafood Grilling Sauces
Serves 6
For the Grilled Salmon:Chili Spiked Mayonnaise
Ingredients:
1 cup Mayonnaise
¼ cup Chili Sauce (sold in markets usually near ketchup and hot sauces)
½ tsp Salt
To taste Hot Sauce (use your favorite to add as much spice as you like!)
Combine ingredients in bowl and mix well. Store covered in refrigerator.
For the Grilled Shrimp Sweet Mustard Glaze
Ingredients:
1 cup Dijon Mustard
½ cup Honey
Tbsp Soy Sauce
1 tsp Ground Black pepper
Combine all ingredients in bowl and mix well. Store covered in refrigerator.
Pico de Gallo
Ingredients:
2 each Tomatoes, Diced
1 each Jalapeno, Small diced
2 TBSP Red Onion, Diced
1 TBSP Cilantro, Chopped fine
½ tsp Salt
Pinch Black Pepper
Combine all ingredients in bowl and toss lightly. Store covered in refrigeration for 24 hours prior to serving. If a spicier version is desired, you can add an additional jalapeno, or a tsp of your favorite hot sauce.
Cilantro Sour Cream
Ingredients:
1 cup Sour Cream
1/8 cup (2 TBSP) Cilantro, chopped fine
½ tsp Salt
½ each Fresh Lime (juice only)
Combine sour cream, cilantro, and salt in bowl, and mix well. Stir in juice of ½ lime. Cover tightly and store refrigerated
For the Grilled Tuna Blackberry BBQ
Ingredients:
2 Cups BBQ Sauce (use your favorite, preferably plain, not flavored)
½cup Blackberry preserves (you can use jelly or jam)
½ cup Sweet Thai Chili Sauce (in Asian section of market, do not use the tomato based version sold near ketchup)
¼ cup Soy Sauce
Preparation:
Combine BBQ, Chili Sauce, and Soy Sauce in heavy saucepot over medium heat, bring to a simmer, stirring constantly with a wire whisk. Add blackberry preserves, and continue to stir until they are completely incorporated into sauce.
Place sauce in container and store covered in refrigerator
Remove sauce from refrigerator and allow to come to room temperature before service
For the Grilled Salmon:Chili Spiked Mayonnaise
Ingredients:
1 cup Mayonnaise
¼ cup Chili Sauce (sold in markets usually near ketchup and hot sauces)
½ tsp Salt
To taste Hot Sauce (use your favorite to add as much spice as you like!)
Combine ingredients in bowl and mix well. Store covered in refrigerator.
For the Grilled Shrimp Sweet Mustard Glaze
Ingredients:
1 cup Dijon Mustard
½ cup Honey
Tbsp Soy Sauce
1 tsp Ground Black pepper
Combine all ingredients in bowl and mix well. Store covered in refrigerator.
Pico de Gallo
Ingredients:
2 each Tomatoes, Diced
1 each Jalapeno, Small diced
2 TBSP Red Onion, Diced
1 TBSP Cilantro, Chopped fine
½ tsp Salt
Pinch Black Pepper
Combine all ingredients in bowl and toss lightly. Store covered in refrigeration for 24 hours prior to serving. If a spicier version is desired, you can add an additional jalapeno, or a tsp of your favorite hot sauce.
Cilantro Sour Cream
Ingredients:
1 cup Sour Cream
1/8 cup (2 TBSP) Cilantro, chopped fine
½ tsp Salt
½ each Fresh Lime (juice only)
Combine sour cream, cilantro, and salt in bowl, and mix well. Stir in juice of ½ lime. Cover tightly and store refrigerated
For the Grilled Tuna Blackberry BBQ
Ingredients:
2 Cups BBQ Sauce (use your favorite, preferably plain, not flavored)
½cup Blackberry preserves (you can use jelly or jam)
½ cup Sweet Thai Chili Sauce (in Asian section of market, do not use the tomato based version sold near ketchup)
¼ cup Soy Sauce
Preparation:
Combine BBQ, Chili Sauce, and Soy Sauce in heavy saucepot over medium heat, bring to a simmer, stirring constantly with a wire whisk. Add blackberry preserves, and continue to stir until they are completely incorporated into sauce.
Place sauce in container and store covered in refrigerator
Remove sauce from refrigerator and allow to come to room temperature before service
wild mushroom soup
Blending some of the very best mushrooms on earth, this creamy dish will please not only mushroom lovers, but also anyone with a taste for delicious hot soup.
Serves 16
Ingredients:
6 oz. portabella mushrooms
6 oz. shiitake mushrooms
8 oz. button mushrooms
1 cup butter
1 cup all-purpose flour
1 tsp. chopped garlic
1 cup diced tomatoes
1 cup diced yellow onions
2 tsp. chopped fresh thyme
2 small bay leaves
1 pinch cayenne pepper
1/4 tsp. black pepper
1/2 tsp. salt
3 tbsp. cooking sherry
2 qts. beef stock
1 1/4 cups heavy cream
Preparation:
Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
Soup
Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
Add the sherry and cook for an additional 3 minutes.
Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
Add half of the cold beef stock and stir until liquid thickens.
Add the remainder of the stock and spices and simmer for 10 minutes.
Add the cream and allow soup to simmer for an additional 10 minutes.
Chef's Tip:
This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40° cool in the refrigerator). If roux and stock are both hot, your soup will be lumpy.
Beverage Suggestions
Vanilla Coke®
Serves 16
Ingredients:
6 oz. portabella mushrooms
6 oz. shiitake mushrooms
8 oz. button mushrooms
1 cup butter
1 cup all-purpose flour
1 tsp. chopped garlic
1 cup diced tomatoes
1 cup diced yellow onions
2 tsp. chopped fresh thyme
2 small bay leaves
1 pinch cayenne pepper
1/4 tsp. black pepper
1/2 tsp. salt
3 tbsp. cooking sherry
2 qts. beef stock
1 1/4 cups heavy cream
Preparation:
Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
Soup
Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
Add the sherry and cook for an additional 3 minutes.
Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
Add half of the cold beef stock and stir until liquid thickens.
Add the remainder of the stock and spices and simmer for 10 minutes.
Add the cream and allow soup to simmer for an additional 10 minutes.
Chef's Tip:
This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40° cool in the refrigerator). If roux and stock are both hot, your soup will be lumpy.
Beverage Suggestions
Vanilla Coke®
Sparkling Fruit
The fruit won’t be the only thing sparkling. Sugar and spice make this summer harvest extra nice. Dish up the love in a champagne glass.
Serves 2
Ingredients:
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine, or sparkling grape juice
1/2 tsp. fresh mint, chopped
Preparation:
Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded.
In a shallow serving bowl, mix the fruit gently so it is not crushed.
Evenly sprinkle with sugar and gently mix again.
Pour cold champagne or wine over the fruit, enough to almost cover the fruit.
Let stand refrigerated for one to two hours.
Serve in chilled champagne glasses.
Chef's Tip:
Serve with Pepperidge Farms Pirouettes or a similar type cookie that will not dissolve quickly in liquid.
Beverage suggestions:
Espresso
Serves 2
Ingredients:
2 fresh fruits
1/2 cup sugar
1 cup champagne or white wine, or sparkling grape juice
1/2 tsp. fresh mint, chopped
Preparation:
Recommended fruits: strawberries hulled and sliced lengthwise, melon balls, plums, peaches, pears, nectarines peeled, quartered and seeded.
In a shallow serving bowl, mix the fruit gently so it is not crushed.
Evenly sprinkle with sugar and gently mix again.
Pour cold champagne or wine over the fruit, enough to almost cover the fruit.
Let stand refrigerated for one to two hours.
Serve in chilled champagne glasses.
Chef's Tip:
Serve with Pepperidge Farms Pirouettes or a similar type cookie that will not dissolve quickly in liquid.
Beverage suggestions:
Espresso
Rock Shrimp Creole
Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana.
Serves 6 8
Ingredients:
2 pounds rock shrimp, peeled and deveined
¼ cup butter
½ cup green bell pepper, diced to one-half inch
½ cup onion, diced to one-quarter inch
¼ cup celery, chopped fine
1 clove of garlic, minced
2 tbsp. flour, all purpose
1 can 14.5-ounce whole peeled tomatoes, roughly cut
1 tsp. sugar
1 tsp. salt
¼ tsp. cayenne pepper
¼ tsp. black pepper
3-4 cups cooked rice
Preparation:
Rinse shrimp briefly and remove any large veins that are visible.
In a small sauce pan, melt 2 tbsp. of butter over medium heat.
Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
Add shrimp and cook until no longer transparent (three minutes).
Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
Serve over hot rice (white or wild mixture).
Chef's Tip:
If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
Serve with French or sourdough bread.
Serves 6 8
Ingredients:
2 pounds rock shrimp, peeled and deveined
¼ cup butter
½ cup green bell pepper, diced to one-half inch
½ cup onion, diced to one-quarter inch
¼ cup celery, chopped fine
1 clove of garlic, minced
2 tbsp. flour, all purpose
1 can 14.5-ounce whole peeled tomatoes, roughly cut
1 tsp. sugar
1 tsp. salt
¼ tsp. cayenne pepper
¼ tsp. black pepper
3-4 cups cooked rice
Preparation:
Rinse shrimp briefly and remove any large veins that are visible.
In a small sauce pan, melt 2 tbsp. of butter over medium heat.
Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
Add shrimp and cook until no longer transparent (three minutes).
Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
Serve over hot rice (white or wild mixture).
Chef's Tip:
If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
Serve with French or sourdough bread.
Maryland Crab Cakes
Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a’ la carte, in a sandwich or beside a salad.
Serves 4
Ingredients:
1/2 tsp. garlic minced
1 tbsp. onion minced
1 tbsp. celery diced
2 tbsp. mayonnaise
1 whole egg
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tbsp. oil for sautéing
Preparation:
In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
In a sauté pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.
Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
Chef's Tip:
While you may be tempted to increase the amount of bread crumbs used, you’ll receive the best sauté results with the thin layer as described above.
Beverage suggestions:
Pinot Grigio, light lager beer
Serves 4
Ingredients:
1/2 tsp. garlic minced
1 tbsp. onion minced
1 tbsp. celery diced
2 tbsp. mayonnaise
1 whole egg
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tbsp. oil for sautéing
Preparation:
In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
In a sauté pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.
Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
Chef's Tip:
While you may be tempted to increase the amount of bread crumbs used, you’ll receive the best sauté results with the thin layer as described above.
Beverage suggestions:
Pinot Grigio, light lager beer
shrimp gumbo
Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage.
Serves 10to12
Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste
Preparation:
Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
Tips:
If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. To re-heat gumbo, place gumbo in a double boiler pan on stove top. Let the gumbo heat to 165° F and stir frequently before serving to guests. Gumbo with shrimp will refrigerate for up to three days. If prepared gumbo without shrimp, it will refrigerate for up to five days. If freezing left over gumbo, place in freezer container or bags for up to two weeks.
Serves 10to12
Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste
Preparation:
Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
Tips:
If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. To re-heat gumbo, place gumbo in a double boiler pan on stove top. Let the gumbo heat to 165° F and stir frequently before serving to guests. Gumbo with shrimp will refrigerate for up to three days. If prepared gumbo without shrimp, it will refrigerate for up to five days. If freezing left over gumbo, place in freezer container or bags for up to two weeks.
Maui Luau Shrimp & Salmon
Serves 4
Ingredients:
4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)
Note:
Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce
Preparation:
Brush both sides of salmon with olive oil and season with salt and pepper.
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
Grill pineapple for 2–3 minutes per side or until there is good carmelization.
Brush all items generously with the sweet chili sauce.
To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.
Wine Pairing:
A Riesling would be a great accompaniment to this entree. If you prefer a cocktail, a Pina Colada would be a nice match because its cool sweetness balances the spiciness of the dish.
Ingredients:
4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)
Note:
Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce
Preparation:
Brush both sides of salmon with olive oil and season with salt and pepper.
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
Grill pineapple for 2–3 minutes per side or until there is good carmelization.
Brush all items generously with the sweet chili sauce.
To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.
Wine Pairing:
A Riesling would be a great accompaniment to this entree. If you prefer a cocktail, a Pina Colada would be a nice match because its cool sweetness balances the spiciness of the dish.
Sunday, July 6, 2008
Wassail
Boil for 5 minutes:
5 qt. water
1 tsp cloves
4 cups sugar
1 stick cinnamon
Add:
2 cans frozen lemonade
2 cans frozen orange juice
5 qt. water
1 tsp cloves
4 cups sugar
1 stick cinnamon
Add:
2 cans frozen lemonade
2 cans frozen orange juice
Grandma Nelson's Carmel Corn
1 lb. brown sugar (2 1/4 cups)
1/2 cup melted butter
1 cup corn syrup
1 can sweetened condensed milk
1 tsp vanilla
3 gallons popped corn
Mix sugar, butter, corn syrup, and bring to a boil. Add milk. Boil, stirring constantly until soft ball stage. REmove from heat and add vanilla. Stir and pour over popcorn until evenly coated. Sotre in airtight container.
1/2 cup melted butter
1 cup corn syrup
1 can sweetened condensed milk
1 tsp vanilla
3 gallons popped corn
Mix sugar, butter, corn syrup, and bring to a boil. Add milk. Boil, stirring constantly until soft ball stage. REmove from heat and add vanilla. Stir and pour over popcorn until evenly coated. Sotre in airtight container.
Tonya's Oatmeal Chocolate Chip Butterscotch Chip Cookies
1 lb melted butter
2 cups sugar
2 cups brown sugar
4 eggs 4 tsp. vanilla
3 tsp. baking soda
2 tsp. cream of tartar
2 tsp. salt
3-4 cups flour
5-6 cups oats
1 bag milk chocoalte chips
1 bag butterscotch chips
Mix in ingredients in order listed. Drop spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes @375. Leave on cookie sheet for 2-3 minutes then remove to cooling rack.
2 cups sugar
2 cups brown sugar
4 eggs 4 tsp. vanilla
3 tsp. baking soda
2 tsp. cream of tartar
2 tsp. salt
3-4 cups flour
5-6 cups oats
1 bag milk chocoalte chips
1 bag butterscotch chips
Mix in ingredients in order listed. Drop spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes @375. Leave on cookie sheet for 2-3 minutes then remove to cooling rack.
Oatmeal Chocolate Chip Bread
2 cups flour
1 cup oats
1/2 cup sugar
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 1/2 cups buttermilk
2 eggs
1/4 cup melted butter
In small bowl beat buttermilk, eggs and butter. Add dry ingredients and stir until moist. Popur into greased and floured loaf pan. Bake at 350 for 50 minutes.
1 cup oats
1/2 cup sugar
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 1/2 cups buttermilk
2 eggs
1/4 cup melted butter
In small bowl beat buttermilk, eggs and butter. Add dry ingredients and stir until moist. Popur into greased and floured loaf pan. Bake at 350 for 50 minutes.
Hot Cocoa Mix
1 (8 qt. size) powdered milk
1 lb. box Nestle's instant chocolate mix
1 (6 oz.) jar coffee mate
1 cup powdered sugar
1 jar chocolate malted milk powder
Mix all these dry ingredients together. Use 1/4 or 1/3 cup of mix to 1 cup of hot water.
1 lb. box Nestle's instant chocolate mix
1 (6 oz.) jar coffee mate
1 cup powdered sugar
1 jar chocolate malted milk powder
Mix all these dry ingredients together. Use 1/4 or 1/3 cup of mix to 1 cup of hot water.
Apple Cake with Carmel Sauce
Apple Cake
4 cups peeled diced apples
2 cups sugar
2 cups flour (white or wheat)
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 eggs
3/4 cup oil
2 tsp. vanilla
1 cup chopped pecans
Stir apples and sugar. Add dry ingredients. Mix well. In separate bowl beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans and pour into greased 9 by 13 pan. Bake 50 mintues or until cake springs back when touched. Serve with warm carmel sauce.
Carmel Sauce
1 cup brown sugar
1/2 cup butter
1/2 cup heavy cream or 1 can sweetened condensed milk
1 tsp vanilla
Place all ingredients into saucepan, stir. Bring to boil over medium heat and cook for 3 minutes. Serve warm over apple cake. So good.
4 cups peeled diced apples
2 cups sugar
2 cups flour (white or wheat)
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 eggs
3/4 cup oil
2 tsp. vanilla
1 cup chopped pecans
Stir apples and sugar. Add dry ingredients. Mix well. In separate bowl beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans and pour into greased 9 by 13 pan. Bake 50 mintues or until cake springs back when touched. Serve with warm carmel sauce.
Carmel Sauce
1 cup brown sugar
1/2 cup butter
1/2 cup heavy cream or 1 can sweetened condensed milk
1 tsp vanilla
Place all ingredients into saucepan, stir. Bring to boil over medium heat and cook for 3 minutes. Serve warm over apple cake. So good.
Pumpkin Cake Roll
3 eggs, beaten for 2 minutes
Mix in:
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
Mix in:
3/4 cup flour
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
Pour into a greased and floured 9 x 13 pan. Bake @ 375 for 12 minutes. cool 15 minutes then roll in dish towel dusted with podered sugar. Make frosting and spread in middle. Then re-roll without the towel.
Frosting:
6 oz. cream cheese
4 Tbs. butter
1/2 tsp. vanilla
1 cup powdered sugar
Mix in:
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
Mix in:
3/4 cup flour
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
Pour into a greased and floured 9 x 13 pan. Bake @ 375 for 12 minutes. cool 15 minutes then roll in dish towel dusted with podered sugar. Make frosting and spread in middle. Then re-roll without the towel.
Frosting:
6 oz. cream cheese
4 Tbs. butter
1/2 tsp. vanilla
1 cup powdered sugar
Pineapple Coconut Slushy
46 oz. can pineapple juice
15 oz can of cream of coconut
Ice
Mix pineapple juice and cream of coconut together. Put one cup of the juice mixture with about 2 cups of ice and blend in a blender until slushy.
15 oz can of cream of coconut
Ice
Mix pineapple juice and cream of coconut together. Put one cup of the juice mixture with about 2 cups of ice and blend in a blender until slushy.
Family Stew
I have no idea why this is called Family Stew, feel free to call it something else.
1/2 Cup Karo*
1/2 cup Peanut Butter
1 1/2 Cups Rice Crispies
1/2 Cup Chocolate Chips
Mix together peanut butter and Karo. Add Rice Crispies and chocolate Chips. Drop by teaspoons onto wax paper.
1/2 Cup Karo*
1/2 cup Peanut Butter
1 1/2 Cups Rice Crispies
1/2 Cup Chocolate Chips
Mix together peanut butter and Karo. Add Rice Crispies and chocolate Chips. Drop by teaspoons onto wax paper.
Wednesday, July 2, 2008
Meatloaf Burgers on the Barby
Serves 8-12 from savingdinner.com
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, grated
1/2 small red bell pepper, chopped (derib and deseed first)
2 cloves garlic, pressed
2 teaspoons cumin
1 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 cup ketchup
2 egg whites
1/3 cup buttermilk
3/4 cup oatmeal
2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
salt and pepper to taste
In a skillet, heat the olive oil over medium high heat and sauté up the onion, carrot, pepper and garlic till onion is translucent and the other veggies are soft. Set aside to cool.
In a large mixing bowl, combine the remaining ingredients, mixing well. Add the cooled cooked veggies and mix again. Wet your hands and make your big hamburgery mess into hamburger patties. Pat, pat, pat…play nice and don’t overhandle the beef or it’ll get goopy.
Fire up the barby. Make sure your grill is clean—no schmootz or leftovers from the grill, please. Launch your patties onto the hot grill and cook about 5 minutes per side or depending on thickness, till cooked through. I know you’re going to want to squish your patties with the spatula while cooking but resist the urge to do so! This just dries them out and all their glorious juices just ignite the heat beneath and cause a fire, making your lovely meatloafy burgers, into charcoal briquettes. Resist the siren’s call to squish your burgers!
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, grated
1/2 small red bell pepper, chopped (derib and deseed first)
2 cloves garlic, pressed
2 teaspoons cumin
1 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 cup ketchup
2 egg whites
1/3 cup buttermilk
3/4 cup oatmeal
2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
salt and pepper to taste
In a skillet, heat the olive oil over medium high heat and sauté up the onion, carrot, pepper and garlic till onion is translucent and the other veggies are soft. Set aside to cool.
In a large mixing bowl, combine the remaining ingredients, mixing well. Add the cooled cooked veggies and mix again. Wet your hands and make your big hamburgery mess into hamburger patties. Pat, pat, pat…play nice and don’t overhandle the beef or it’ll get goopy.
Fire up the barby. Make sure your grill is clean—no schmootz or leftovers from the grill, please. Launch your patties onto the hot grill and cook about 5 minutes per side or depending on thickness, till cooked through. I know you’re going to want to squish your patties with the spatula while cooking but resist the urge to do so! This just dries them out and all their glorious juices just ignite the heat beneath and cause a fire, making your lovely meatloafy burgers, into charcoal briquettes. Resist the siren’s call to squish your burgers!
Tuesday, July 1, 2008
Hawaiian Teriyaki Chicken
1 cup soy sauce
1 cup brown sugar
1 tsp. minced garlic
1 tbsp. finely grated fresh ginger root
1 tbsp. sliced green onion
1 tbsp. toasted sesame seeds (can be optional)
Mix it all up and pour over chicken thighs in a large pot. Cover and boil on low for about 45 - 60 min. Thicken gravy with a cornstarch and water mix. Serve with rice.
1 cup brown sugar
1 tsp. minced garlic
1 tbsp. finely grated fresh ginger root
1 tbsp. sliced green onion
1 tbsp. toasted sesame seeds (can be optional)
Mix it all up and pour over chicken thighs in a large pot. Cover and boil on low for about 45 - 60 min. Thicken gravy with a cornstarch and water mix. Serve with rice.
Slow Cooker Herb Chicken
2 ½ lbs. chicken, cut in serving pieces
2 envelopes Lipton Savory Herb and Garlic Soup Mix
2 bell peppers cut in 1 inch cubes (optional)
1 c. coarsely chopped onion
½ c. dry white wine or water
In crockpot, combine all ingredients. I add the bell peppers and onions during the last 1-2 hours so they don't get mushy. Cook covered on low for 8-10 hours or high 4-6 hours.
2 envelopes Lipton Savory Herb and Garlic Soup Mix
2 bell peppers cut in 1 inch cubes (optional)
1 c. coarsely chopped onion
½ c. dry white wine or water
In crockpot, combine all ingredients. I add the bell peppers and onions during the last 1-2 hours so they don't get mushy. Cook covered on low for 8-10 hours or high 4-6 hours.
Parmesan Chicken
1 cube melted butter
1 c. parmesan cheese
¾ c. bread crumbs
2 tsp. parsley
2 tsp. oregano
½ tsp each salt/pepper/paprika
Combine all except butter.
4-6 chicken breasts (cut in half/If the chicken is really thick I will cut it in half to make it thinner)
Dip chicken in melted butter, roll in crumb mixture. Bake @ 350 for 30 minutes.
1 c. parmesan cheese
¾ c. bread crumbs
2 tsp. parsley
2 tsp. oregano
½ tsp each salt/pepper/paprika
Combine all except butter.
4-6 chicken breasts (cut in half/If the chicken is really thick I will cut it in half to make it thinner)
Dip chicken in melted butter, roll in crumb mixture. Bake @ 350 for 30 minutes.
Sloppy Joes
2 lbs hamburger
½ cup sugar
1 medium onion, finely chopped
1 tsp. dry mustard
1 bottle chili sauce
1 tsp. paprika
½ cup ketchup
3 Tbsp. Worcestershire sauce
2 Tbsp. brown vinegar (cider vinegar)
Brown meat and onion. Drain fat. Mix remaining ingredients in a bowl. Add to browned meat/onion. Simmer for 20-30 minutes.This can also be done in a crock pot. Cook meat and onions first and then add sauce to the meat in a crock pot. Cook on low, uncovered. Stir occasionally. (I don't usually like sloppy joes, but these are really good!)
½ cup sugar
1 medium onion, finely chopped
1 tsp. dry mustard
1 bottle chili sauce
1 tsp. paprika
½ cup ketchup
3 Tbsp. Worcestershire sauce
2 Tbsp. brown vinegar (cider vinegar)
Brown meat and onion. Drain fat. Mix remaining ingredients in a bowl. Add to browned meat/onion. Simmer for 20-30 minutes.This can also be done in a crock pot. Cook meat and onions first and then add sauce to the meat in a crock pot. Cook on low, uncovered. Stir occasionally. (I don't usually like sloppy joes, but these are really good!)
Easy Swiss Chicken
4 chicken breast halves
1 pkg. stuffing mix
2 cans cream of chicken soup
¼ lb. swiss cheese, sliced
1 c. chicken broth
½ c. grated parmesan cheese
Place chicken in crockpot. Cover with swiss cheese. Combine the soup and 1/2 c. broth. Spoon over chicken. Combine stuffing and remaining broth. Spoon over soup mixture. Sprinkle with parmesan cheese. Cook on low for 8 hours or high 3-4 hours.
1 pkg. stuffing mix
2 cans cream of chicken soup
¼ lb. swiss cheese, sliced
1 c. chicken broth
½ c. grated parmesan cheese
Place chicken in crockpot. Cover with swiss cheese. Combine the soup and 1/2 c. broth. Spoon over chicken. Combine stuffing and remaining broth. Spoon over soup mixture. Sprinkle with parmesan cheese. Cook on low for 8 hours or high 3-4 hours.
Chicken Fettuccini Alfredo
1 lb. chicken
1 (8 oz.) cream cheese
¾ c. parmesan cheese
½ c. real butter
½ c. milk
fettuccini noodles
salt & pepper to taste
Vegetables: broccoli, carrots, peas, etc.
Cut up chicken into bite size pieces. Season with salt and pepper, thyme, and garlic. Cook over med heat on stove. Set on paper towel to drain oil. Start water boiling for noodles, cook and drain. Melt butter in medium pan on low heat. Add cream cheese and milk. Stir together. Add parmesan cheese. Keep stirring until smooth. If it is too thick, add more milk. Add pasta, chicken, and any other cooked vegetables. Season with garlic powder to taste.
I make this with the chicken/vegetables and without--it's good either way!
1 (8 oz.) cream cheese
¾ c. parmesan cheese
½ c. real butter
½ c. milk
fettuccini noodles
salt & pepper to taste
Vegetables: broccoli, carrots, peas, etc.
Cut up chicken into bite size pieces. Season with salt and pepper, thyme, and garlic. Cook over med heat on stove. Set on paper towel to drain oil. Start water boiling for noodles, cook and drain. Melt butter in medium pan on low heat. Add cream cheese and milk. Stir together. Add parmesan cheese. Keep stirring until smooth. If it is too thick, add more milk. Add pasta, chicken, and any other cooked vegetables. Season with garlic powder to taste.
I make this with the chicken/vegetables and without--it's good either way!
Burrito Bake
1 lb. ground beef
1 pkg. taco seasoning
¾ c. water
1 can refried beans
1-2 c. shredded cheese
9 flour tortillas
Brown meat and drain, add seasoning and water, bring to a boil. Reduce heat, simmer 10 minutes.
In pie plate place:
3 tortillas
cover with half refried beans
top with half meat
top with half cheese
Repeat layers
Top with remaining 3 tortillas.
Bake @ 350 for 30 minutes. Cut into wedges. Serve with lettuce, tomatoes, sour cream, salsa.
This isn't fancy, but it's a great sub for tacos.
1 pkg. taco seasoning
¾ c. water
1 can refried beans
1-2 c. shredded cheese
9 flour tortillas
Brown meat and drain, add seasoning and water, bring to a boil. Reduce heat, simmer 10 minutes.
In pie plate place:
3 tortillas
cover with half refried beans
top with half meat
top with half cheese
Repeat layers
Top with remaining 3 tortillas.
Bake @ 350 for 30 minutes. Cut into wedges. Serve with lettuce, tomatoes, sour cream, salsa.
This isn't fancy, but it's a great sub for tacos.
Creamy Chicken Soft Tacos
4 boneless chicken breasts
1 jar (16 oz.) salsa
1 c. sour cream
tortillas
Place chicken and salsa in crockpot. Cook on high 6-8 hours/shred chicken Add sour cream just before serving and heat through. Place in tortillas with tomatoes, lettuce, cheese, etc.
1 jar (16 oz.) salsa
1 c. sour cream
tortillas
Place chicken and salsa in crockpot. Cook on high 6-8 hours/shred chicken Add sour cream just before serving and heat through. Place in tortillas with tomatoes, lettuce, cheese, etc.
Italian BBQ
2 lbs. frozen chuck roast
1 pkg. dry Italian dressing mix
1 Tbsp. minced garlic or 1 tsp. granulated garlic
Salt and Pepper to taste
Place frozen meat in crockpot. Sprinkle with seasonings. Cook on high 6-8 hours/low 14-18 hours. Shred Meat. Add 1 c. auju sauce. Eat on rolls with Monterey Jack cheese. Place open faced under broiler to melt cheese. Super Yummy!
1 pkg. dry Italian dressing mix
1 Tbsp. minced garlic or 1 tsp. granulated garlic
Salt and Pepper to taste
Place frozen meat in crockpot. Sprinkle with seasonings. Cook on high 6-8 hours/low 14-18 hours. Shred Meat. Add 1 c. auju sauce. Eat on rolls with Monterey Jack cheese. Place open faced under broiler to melt cheese. Super Yummy!
Chicken Turnovers
2-3 c. cooked, diced chicken
1 (8 oz.) cream cheese, softened
½ can cream of chicken soup
mix together
Flatten 2 pkgs. Biscuit dough into circles. Put chicken into center. Fold dough over and seal edges with fork. Dip top in melted butter and then breadcrumbs. Place in pan or on cookie sheet. Bake @ 350 for 15-20 minutes.
Sauce:
Stir together 1 can cream of chicken soup & 1 can milk. Heat until warm.
1 (8 oz.) cream cheese, softened
½ can cream of chicken soup
mix together
Flatten 2 pkgs. Biscuit dough into circles. Put chicken into center. Fold dough over and seal edges with fork. Dip top in melted butter and then breadcrumbs. Place in pan or on cookie sheet. Bake @ 350 for 15-20 minutes.
Sauce:
Stir together 1 can cream of chicken soup & 1 can milk. Heat until warm.
Dill Sour Cream Chicken
4-6 chicken breasts
2 Tbsp. oil
1 can cream of mushroom soup
1 c. sour cream
1 envelope dry onion soup mix
1 Tbsp. lemon juice
2-3 tsp. dill
Heat oil in pan. Add chicken and season with salt, pepper, and dill. Cook for 10 minutes.
In bowl, stir together soup, sour cream, soup mix, lemon juice, and 1 tsp. dill. Pour over chicken and bring to a boil. Cover and simmer until chicken is done.
2 Tbsp. oil
1 can cream of mushroom soup
1 c. sour cream
1 envelope dry onion soup mix
1 Tbsp. lemon juice
2-3 tsp. dill
Heat oil in pan. Add chicken and season with salt, pepper, and dill. Cook for 10 minutes.
In bowl, stir together soup, sour cream, soup mix, lemon juice, and 1 tsp. dill. Pour over chicken and bring to a boil. Cover and simmer until chicken is done.
Lipton Vegetables
6-8 potatoes
bell peppers
carrots
celery
onion
Cut up whatever combination of vegetables you like. Mix 1 packet Lipton herb and garlic soup mix with 1/3 c. olive oil. Pour over vegetables and stir well to coat. Bake @ 425 for 35 minutes or Bake @ 350 for 1 ½ hours.
bell peppers
carrots
celery
onion
Cut up whatever combination of vegetables you like. Mix 1 packet Lipton herb and garlic soup mix with 1/3 c. olive oil. Pour over vegetables and stir well to coat. Bake @ 425 for 35 minutes or Bake @ 350 for 1 ½ hours.
Russian Chicken
4-6 chicken breasts
1 c. apricot or peach preserves or 1 can cranberry sauce
1 pkg. onion soup mix
1 bottle Russian or Catalina dressing (8 oz.)
Place chicken in 9x13 pan. (I like to cut it in bite size pieces). Mix preserves, soup mix, and dressing. Pour over chicken. Bake @ 350 for 1 hour. Serve over rice.
1 c. apricot or peach preserves or 1 can cranberry sauce
1 pkg. onion soup mix
1 bottle Russian or Catalina dressing (8 oz.)
Place chicken in 9x13 pan. (I like to cut it in bite size pieces). Mix preserves, soup mix, and dressing. Pour over chicken. Bake @ 350 for 1 hour. Serve over rice.
Crockpot Lasagna
12 uncooked lasagna noodles
1 lb. ground beef, browned and drained
1 tsp. Italian seasoning
1 jar spaghetti sauce
¼ c. water
2 c. mozzarella cheese
1 (16 oz) cottage cheese
Chopped fresh spinach
Break noodles in half. Place half noodles in crockpot. Mix seasoning and meat. Spread half over noodles. Mix sauce and water. Spread half over meat. Spread half cottage cheese, half chopped spinach, and half mozzarella. Repeat layers. Cook on low 4-5 hours.
1 lb. ground beef, browned and drained
1 tsp. Italian seasoning
1 jar spaghetti sauce
¼ c. water
2 c. mozzarella cheese
1 (16 oz) cottage cheese
Chopped fresh spinach
Break noodles in half. Place half noodles in crockpot. Mix seasoning and meat. Spread half over noodles. Mix sauce and water. Spread half over meat. Spread half cottage cheese, half chopped spinach, and half mozzarella. Repeat layers. Cook on low 4-5 hours.
Crockpot Golden Mushroom Porkchop
4-6 Large boneless porkchops
1 can Campbells Golden Mushroom soup
1/2 cup water
1 package Lipton Onion/Mushroom Dry soup
Place porkchops in crockpot, pour can of Golden Mushroom soup over porkchops, sprinkle Lipton's Mushroom/Onion soup over porkchops, Let porkchops cook on High for 3-4 hours or on low for 6 hours. Yum!
Cook baked potatoes and put the onion/mushroom gravy from the porkchops over them and it makes a great meal.
1 can Campbells Golden Mushroom soup
1/2 cup water
1 package Lipton Onion/Mushroom Dry soup
Place porkchops in crockpot, pour can of Golden Mushroom soup over porkchops, sprinkle Lipton's Mushroom/Onion soup over porkchops, Let porkchops cook on High for 3-4 hours or on low for 6 hours. Yum!
Cook baked potatoes and put the onion/mushroom gravy from the porkchops over them and it makes a great meal.
Mexican Lasagna 2
Cooking Spray
12 ounces cooked chicken, (cut into cubes about 3 cups or I use a can of shredded chicken from costco)
1 cup sour cream
1 cup shredded cheese, divided
1/2 cup salsa
1 (4oz) can chopped green chiles
2 Tbls chopped fresh cilantro (optional)
1 tsp ground chili powder
1/4 tsp cayenne pepper
8 (6inch) corn tortillas, cut into wedges
Preheat oven to 350 degreesCoat 11x7 baking pan with cooking spray. In a large bowl combine chicken, sour cream, 3/4 cup of cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.Arrange 1/2 of the tortilla pieces in the bottom of the prepared pan, overlapping pieces slightly to cover the surface. Top with 1/2 of the chicken mixture and smooth over with back of a spoon to even the top. Layer remaining tortillas over top, spoon over remaining chicken mixture. Top with remaining cheese. Cover and bake for 30 mins. Uncover and bake 30 minutes more until top is golden & bubbly.
I usually make some mexican/spanish rice and serve it with chopped lettuce and sour cream on top. Even my girls will eat this.
12 ounces cooked chicken, (cut into cubes about 3 cups or I use a can of shredded chicken from costco)
1 cup sour cream
1 cup shredded cheese, divided
1/2 cup salsa
1 (4oz) can chopped green chiles
2 Tbls chopped fresh cilantro (optional)
1 tsp ground chili powder
1/4 tsp cayenne pepper
8 (6inch) corn tortillas, cut into wedges
Preheat oven to 350 degreesCoat 11x7 baking pan with cooking spray. In a large bowl combine chicken, sour cream, 3/4 cup of cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.Arrange 1/2 of the tortilla pieces in the bottom of the prepared pan, overlapping pieces slightly to cover the surface. Top with 1/2 of the chicken mixture and smooth over with back of a spoon to even the top. Layer remaining tortillas over top, spoon over remaining chicken mixture. Top with remaining cheese. Cover and bake for 30 mins. Uncover and bake 30 minutes more until top is golden & bubbly.
I usually make some mexican/spanish rice and serve it with chopped lettuce and sour cream on top. Even my girls will eat this.
Taco Spaghetti
5 oz spaghetti
1 lb ground beef
1 lrg onion, chopped
3/4 cup water
2 Tbls taco seasoning mix
1 (11 oz) can whole kernel corn with sweet peppers, drained
1 cup sliced, pitted olives
1 cup shredded cheese
1/2 cup salsa
1 (4 oz) can diced green chiles, drained
6 cups shredded lettuce
1 medium tomato cut into thin wedges
tortilla chips
sour cream
Preheat oven to 350 degrees. Cook pasta, drain and set aside.
In large skillet, cook beef and onion until meat is brown. Drain off fat. Stir in water and taco seasoning. Bring to a boil, reduce heat and simmer for 2 minutes. Stir in cooked pasta, corn, olives, half of cheese, salsa, and chiles.
Transfer mixture to lightly greased 2 quart casserole dish. Cover and bake for 15-20 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce, tomato wedges, tortilla chips and sour cream.
1 lb ground beef
1 lrg onion, chopped
3/4 cup water
2 Tbls taco seasoning mix
1 (11 oz) can whole kernel corn with sweet peppers, drained
1 cup sliced, pitted olives
1 cup shredded cheese
1/2 cup salsa
1 (4 oz) can diced green chiles, drained
6 cups shredded lettuce
1 medium tomato cut into thin wedges
tortilla chips
sour cream
Preheat oven to 350 degrees. Cook pasta, drain and set aside.
In large skillet, cook beef and onion until meat is brown. Drain off fat. Stir in water and taco seasoning. Bring to a boil, reduce heat and simmer for 2 minutes. Stir in cooked pasta, corn, olives, half of cheese, salsa, and chiles.
Transfer mixture to lightly greased 2 quart casserole dish. Cover and bake for 15-20 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce, tomato wedges, tortilla chips and sour cream.
Oreo Heaven
Dunk oreos in milk one at a time and then do a layer of cool whip and then a layer of oreos. Repeat with another layer of cool whip
This is sooooo good - a friend brought it to me and I was a little skeptic at first but now I can't stop eating it.
This is sooooo good - a friend brought it to me and I was a little skeptic at first but now I can't stop eating it.
Oh Henry Bars
1 cup of sugar
1 cup of karo syrup
1 cup of peanut butter
4 to 6 cup of rice Krispies
1 12 oz bag of chocolate chips
Boil the syrup and peanut butter together until sugar is dissolved or for about 1 min. Remove from heat. Stir in peanut butter. Gradually stir in the Rice Krispies. Press into a buttered 9X13 inch pan. Sprinkle the chocolate chips over the top . When melted, spread the chips over the top of mixture
1 cup of karo syrup
1 cup of peanut butter
4 to 6 cup of rice Krispies
1 12 oz bag of chocolate chips
Boil the syrup and peanut butter together until sugar is dissolved or for about 1 min. Remove from heat. Stir in peanut butter. Gradually stir in the Rice Krispies. Press into a buttered 9X13 inch pan. Sprinkle the chocolate chips over the top . When melted, spread the chips over the top of mixture
Peanut Butter Bars
¾ c. margarine
¾ c. brown sugar
¾ c. sugar
2 eggs
¾ c. peanut butter
2 tsp. vanilla
1 ½ c. flour
¾ tsp. baking soda
½ tsp. salt
Mix margarine, sugars, and eggs. Beat well. Add peanut butter and vanilla and mix well. Stir in dry ingredients.Spread batter in greased 9x13 pan.Bake @ 350 for 15-20 minutes. Edges will just start to lightly brown. Let cool completely.
Filling:
¾ c. peanut butter
½ c. margarine
2 ½ c. powdered sugar
Mix all well. Add milk until filling is spreadable (about ¼ c.)Spread on cooled bars.
Topping:
Melt 1 package milk chocolate chips. Spread over filling. Let sit several hours or overnight for easier cutting. This also allows the chocolate to set up. Don’t refrigerate—chocolate will be too hard to cut.
Everytime someone asks me to bring a dessert--this is the one they want me to bring. I only make these to take somewhere, because I will eat the whole pan if they are sitting at my house.
¾ c. brown sugar
¾ c. sugar
2 eggs
¾ c. peanut butter
2 tsp. vanilla
1 ½ c. flour
¾ tsp. baking soda
½ tsp. salt
Mix margarine, sugars, and eggs. Beat well. Add peanut butter and vanilla and mix well. Stir in dry ingredients.Spread batter in greased 9x13 pan.Bake @ 350 for 15-20 minutes. Edges will just start to lightly brown. Let cool completely.
Filling:
¾ c. peanut butter
½ c. margarine
2 ½ c. powdered sugar
Mix all well. Add milk until filling is spreadable (about ¼ c.)Spread on cooled bars.
Topping:
Melt 1 package milk chocolate chips. Spread over filling. Let sit several hours or overnight for easier cutting. This also allows the chocolate to set up. Don’t refrigerate—chocolate will be too hard to cut.
Everytime someone asks me to bring a dessert--this is the one they want me to bring. I only make these to take somewhere, because I will eat the whole pan if they are sitting at my house.
Symphony Brownies
1 pkg. brownie mix (family size)
3 ½ lb. symphony bars (toffee and almond)
Mix brownies according to package directions. Spread half the batter in greased 9x13 pan. Place three Symphony bars in pan. Spread remaining batter over candy bars. Bake according to package directions. Let cool for at least 30 minutes before serving.
Whenever I need a quick dessert, this is what I make. It's super easy and sooooo good!
3 ½ lb. symphony bars (toffee and almond)
Mix brownies according to package directions. Spread half the batter in greased 9x13 pan. Place three Symphony bars in pan. Spread remaining batter over candy bars. Bake according to package directions. Let cool for at least 30 minutes before serving.
Whenever I need a quick dessert, this is what I make. It's super easy and sooooo good!
Tender and Crisp Chicken Legs with Sweet Tomatoes
4 chicken legs, jointed
Sea salt & freshly ground pepper
a big bunch of fresh basil
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 Whole bulb of garlic, broken up into cloves
Olive Oil
Optional 1: 1 can of canellini beans, drained
Optional 2: 2 handfuls of new potatoes
Preheat oven to 350. Season your chicken with salt and pepper all over and put them into a pan in one layer. Throw in all the basil leaves, then chuck in your tomatoes. Scatter the garlic cloves into the pan and drizzle olive oil over everything. Mix it around a bit, pushing the tomatoes underneath. Place in the oven for 1 1/2 hours or until the chicken skin is crisp and the meat falls off the bone. You can add the canellini beans or some sliced new potatoes to the pan and cook them with the chicken. Squeeze the garlic our of the skins before serving.
This is so easy - you don't have to skin the garlic when you add it and it comes out so sweet. I just buy the cherry tomatoes and throw them in - I don't cut them up. I usually make some yellow rice to go with this
Sea salt & freshly ground pepper
a big bunch of fresh basil
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 Whole bulb of garlic, broken up into cloves
Olive Oil
Optional 1: 1 can of canellini beans, drained
Optional 2: 2 handfuls of new potatoes
Preheat oven to 350. Season your chicken with salt and pepper all over and put them into a pan in one layer. Throw in all the basil leaves, then chuck in your tomatoes. Scatter the garlic cloves into the pan and drizzle olive oil over everything. Mix it around a bit, pushing the tomatoes underneath. Place in the oven for 1 1/2 hours or until the chicken skin is crisp and the meat falls off the bone. You can add the canellini beans or some sliced new potatoes to the pan and cook them with the chicken. Squeeze the garlic our of the skins before serving.
This is so easy - you don't have to skin the garlic when you add it and it comes out so sweet. I just buy the cherry tomatoes and throw them in - I don't cut them up. I usually make some yellow rice to go with this
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