Sunday, March 18, 2012

Italian Meatloaf


2 lb to 3 lb's of ground beef (not the lean stuff, you need that little bit of fat...I usually use 80/20 )
2 eggs
3/4 cups of italian seasoned bread crunbs ( not the italian bread crumbs with the cheese in it just italian seasoned)
1/2 tsp salt
1/2 tbsp pepper
1/2 tbsp garlic powder
1/2 tbsp onion powder
one reg size can of condensed tomato soup
shredded mozzarella cheese

-mix well take 1/2 of mixture and put in glass baking dish
-make it around an inch or 2 thick in the shape of an oval.
-put shredded mozzarella cheese on top and leave at least 1/2 inch away from edge
-take the rest of the meatloaf mix and cover the cheese and mold it with your hands in the oval shape like your sealing in the cheese.
-bake at 350 for 45-50 min

-while it is baking, in a sauce pan use 1 more cans of tomato soup
-stir in 1/3 can water
-add 1/4 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon garlic and onion powder each
-stir bring up heat and just simmer till loaf is done, stiring once in a while.

-once loaf is done pour out at least 90% of the fat in the pan and then pour gravy over the top of loaf, use all if it won't over flow in the pan, if the pan is too small just pour enough so it don't over flow and save the rest to add when it's finished and can be added to the bowl you use to serve.

-sprinkle more mozzarella on top of meatloaf


-put back in oven for 15 more min's and take out after done let stand for 5 min ,


-Slice and enjoy!!!! I usually serve with some crusty bread to sop up the extra "gravy". Delish!

Thursday, March 15, 2012

WELCOME BACK!!!

I think its time we start posting some new tasty recipes again. There are plenty on here, but I need more! We all need more. No one likes to eat the same thing every week. Lets add some variety!!

Just a couple rules to go over:

1. Make sure to put the ingredient list and directions on the blog
2. PICTURES are better. If we see pictures, its easier to follow the directions and makes us want to make the meal that much more
3. TAG the post with whatever kind of meal it is that you are posting Ie: ground beef, soup, breakfast. You can add multiple tags to a post.

HAVE FUN!

Let's start being better housewives and cooking more for our family!! :)

p.s. If you know someone who wants to be added to the blog (who wants to post recipes) please let me know and I can send them an email invite.

Anyone can view this blog.

Thursday, January 14, 2010

Finger Licken Chicken


rofl... I totally couldn't help myself with the name of this... and the pic totally doesn't do it justice at all.. I thought to take the picture AFTER we devoured it!! Sorry, but I PROMISE it's SOOOO good!!

We got the idea from the back of the Ranch bottle and did our own little spin on it... and it was divine!!!!

Ingredients:
Boneless Skinless Chicken breasts enough to feed your family (we used 4) (or the members of your family you like lol)
3/4 cup of Ranch salad dressing
1/4 cup flour
1 cup grated cheddar
1/2 cup grated mozzarella
4 Tbsp Parmesan cheese


Directions:
Mix flour and ranch together
Coat Chicken in Mixture
Pour any left over over the top of your chicken in a covered casserole dish
Cook at 425 for 30-40 min.
Take out and cover with cheeses
Return to oven and place on broil until cheese is yummy melty delicious-ness!!

Monday, November 16, 2009

Cheeseburger Soup


This is even better the second day!!


2 pounds super lean ground beef 97/3
2 pints (32 oz) chicken stock
1 1/2 pints half and half (I just used cream and water - 2:3 ratio)
3/4 block of Velveeta, cubed (she used a cheese sauce, like from a can)
1 large onion, diced
3 med - large tomatoes, diced (I only used 1 large)
1/2 head of lettuce, chopped (I left this out)
seasonings of choice (I used Montreal Steak. That's what I normally put on burgers)
corn starch




In a large stock pot or dutch oven, sweat your onion until it's translucent. Then add your ground beef, season and cook until browned, drain.

Add your chicken stock, half and half and Velveeta. Let that cook until all the cheese is melted, but don't let it boil. Add more seasoning if needed and turn the heat down to low.
Cover and let cook until you are ready for supper. I let mine cook for 1 hour while I got the salad and crescent rolls ready!
Add your diced tomatoes and lettuce, stir it in and serve.
(Just before serving, add the corn starch to thicken it)

Italian Crockpot Chicken







Ingredients:



4 chicken breasts



1 package dry Italian seasonings mix *



1 stick butter



1 can cream of chicken soup



8oz of cream cheese









Directions:In a crockpot place your chicken breasts. Sprinkle on them the Italian seasoning mix. Take the stick of butter and cut it up and place it on your chicken.






Cook on Low 4-6hrs.






1/2 hr before serving shred chicken while still in crock-pot. Add in cream cheese and cream of chicken soup. Stir together. Replace lid and cook until heated through.






Serve over rice. We eat it with corn too.






* we decided it would be great on croissant sandwiches.



*the seasoning is sold in the salad dressing aisle. (with the powered ranch dip)

Impossible Taco Pie










1lb Ground Beef


1/2 C Onion; Chopped


2 envelopes Taco Seasoning


3/4 C Bisquick


1 1/4 C Milk


3 eggs


1C Cheddar cheese; shredded


1/4 head lettuce; shredded (we didn't use this)


1 tomato


1/4C olives, sliced (we didnt use this)








Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish, 8x8". Cook and stir the gr. beef and onion in 10" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or until almost smooth. Pour into pie plate. Bake about 25 min. or until knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or until cheese is melted. Cool 5 min. Garnish with lettuce, tomato and olives.


2.
FOR 1/2 RECIPE: Use 1 qt square or round casserole. Decrease baking mix to 1/2 c. , milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater.


3.
HIGH ALT: Increase bake time to 30-35 min. For the 1/2 recipe only use 1 1/2 qt round or 1 qt. square casserole. No other adj. necessary.

Sunday, October 18, 2009

Cake Mix Sandwich Cookies

Lemon Sandwich Cookies
1 lemon cake mix
2 eggs
½ c oil

Drop teaspooonfuls on ungreased cookie sheet and flatten into circles with the bottom of a glass (takes a little patience to get it to flatten just right). Bake at 350 for 8 minutes. Cool a couple minutes before transferring to cooling rack.

Filling:
4 oz. cream cheese (I used Neufchatel cheese)
1 ½ c. powdered sugar
1/8 c. butter
1 tsp. lemon juice

Combine with mixer and plop spoonful on cookie. Squish flat with another cookie. Done!

Scrumptious--and really easy to make!
Here's a delightful variation that just has a different flavor of cake mix and the filling has vanilla instead of lemon juice:
Chocolate Sandwich Cookies
1 Devil's Food cake mix
2 eggs
1/2 c. oil
Filling:
4 oz. cream cheese
3 c. powdered sugar
1/8 c. butter
1 tsp. vanilla

Monday, June 29, 2009

Garden Veggie Pizza

This has quickly become a family fav of ours! In fact, it's in my oven right now! :)

Ingredients:
2 tbs evoo
2 cloves garlic chopped (and put into evoo)
1 pkg store bought refrigerated pizza crust
1 tomato sliced
1/2 cup mushrooms sliced
1 med zucchini sliced
1 small onion sliced in rings
4 oz grated mozzarella cheese
4oz grated cheddar
1 oz grated Parmesan
2 Tsp Italian seasoning (mixed in with 3 other cheeses)

Directions:
Pre-heat oven to 400 degrees
Brush bottom of pizza stone (or pan you are using) with evoo (but not the one w garlic). Roll pizza dough on pan brush with evoo with garlic. Put in oven for 7 min. Once dough is done sprinkle half the cheese mixture over dough. Top with onions, zucchini, mushrooms, and tomatoes (in that order!) then cover with other half of cheese mixture. Bake for 17 min or until crust is done. I always put it on broil for the last minute to give it a little golden color! YUM!

Thursday, April 9, 2009

Broccoli Chicken Alfredo

Ingredients:
1 package pasta of choice
1lb chicken cut in bite sized pieces
1cup broccoli florets
1 can cream of mushroom soup
1/2 cup milk
1/2 cup Parmesan cheese
salt and pepper to taste

Directions:
Boil water according to pasta package directions. In a separate pan cook chicken in oil. Drain chicken, add soup, milk, Parmesan and heat. Right before pasta is done add into the boiling water your broccoli. Drain pasta mix in with chicken and soup mixture. Serve with Parmesan sprinkled on top and a salad! Yum-o!

Thursday, March 26, 2009

Paprika Chicken with Sour Cream Gravy

Ingredients:
1/2 C. flour
2t paprika
1 tsp garlic powder
1 tsp ground black pepper
1 tsp ground red pepper
4 skinless boneless chicken breast halves (I used tenders because thats all we had)
1/4 C. butter
1 can (10 3/4 oz.) Cream of Chicken soup
2 green onions sliced (about 1/4 C)
1 container (8oz) sour cream


Directions:
Stir the flour, paprika, garlic poweder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.

Heat the butter in a skillet (10 in.) over med-high heat. Cook the chicken for 10 minutes or until its well browned on both sides. Remove the chicken from the heat.

Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.

That's it! SIMPLE SIMPLE SIMPLE!

I served it with some rice and put the chicken and gravy on top of the rice. I also served with a salad.

Cheesey Chicken and Rice

Sorry I didn't get a pic of this... my family was starved and not one bite was left!!

Ingredients:
1 can cream of chicken soup
1 1/3c water (I substituted this with chicken broth)
3/4c uncooked long grain rice
1/2 tsp onion powder
1/4 tsp ground black pepper
1/4 tsp italian seasoning
2c broccoli
4 Boneless skinless chicken breasts
1c shredded cheddar cheese

Directions:
Stir soup, water/broth, rice, onion powder, pepper, italian seasoning and broccoli in baking dish. Top with chicken and cover. Bake at 375 for about 50 min or until rice is done. I took mine out and cut the chicken up into bite sized pieces at the end then covered with cheese and put it back in for about 5 more minutes.

Even my super picky niece and nephew ate 2 helpings of this!!

Tuesday, March 24, 2009

Ham 'N Cheese Pie


Ingredients:
2 c fully cooked ham
2 c shredded cheddar
1 c chopped onion
2 eggs
1 c milk
1 c biscuit/baking mix
pepper
garlic powder

Directions: Sprinkle ham, onion, cheese on bottom of a greased baking dish. In a separate bowl combine eggs, milk, biscuit mix, pepper, and garlic powder until smooth, pour over ham mixture. Bake at 400 degrees for 35-40min or until knife inserted comes out clean.

Thursday, March 19, 2009

Beef Taco Bake


This is such a yummy dinner! My kids loved it and so did I! Thanks Nichole for suggesting allrecipes.com

1lb Ground Beef
1/2 onion diced
1 clove garlic diced
1 can tomato soup
1 cup salsa
1/2 cup milk
6 corn tortillas
1 1/2 cup shredded cheese

Directions:
Brown ground beef with onion and garlic, pour off fat. Mix together soup, salsa, and milk. Cut tortillas in strips. Layer ingredients in a casserole dish starting with meat, then soup mixture, tortillas, and cheese (I got 2 layers in my dish but used a big one). Bake at 400 for 30 min! I served mine with sour cream and some olives on top! Yum-o!

Enchilada Soup

1 clove garlic (crushed and chopped)
1 onion (small dice)
1 can chicken broth
1 pint half and half
2 boneless/skinless chicken breasts (cook and shred- you can buy the whole rotisserie chickens and use that meat it's easier)
1 can crushed tomatoes
1-2 Tbs Cumin
1 can red enchilada sauce
Butter
1 cup cheese
Corn Tortillas

Directions:
Saute garlic and onion in butter until onions are clear transfer into crock pot Add chicken broth enchilada sauce, cumin, chicken, crushed tomatoes. Let simmer. 20 min before you are ready to eat SLOWLY add half and half while stirring. You can thicken it with flour or cornstarch (small amounts- stir). Cut up your tortillas into strips and add into the soup at this point. Garnish with cheese and it's also yummy with a dollop of sour cream! :)

Wednesday, March 4, 2009

Maple Salmon

This one's for you Autumn (hope you like fish :)

(If you haven't checked out Allrecipes.com, do so!)

Ingredients:

1/4 cup maple syrup (I used the fake syrup I had in the cupboard)
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions:

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning occasionally.
Preheat oven to 400 degrees F.
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Tuesday, January 6, 2009

Stuffed Bell Peppers


Ingredients:
1 c. Cooked Rice (we like brown)
1/2 Onion, diced
1 lb Ground beef
1 Can diced tomatoes
Garlic
Salt and Pepper
4-6 Bell Peppers (any color)
Shredded Cheese

Directions:
Pre-heat oven to 350 degrees. Brown the ground beef, garlic, and onion together. Cut the tops off your bell peppers and clean them out. Once cooked add the rice, meat, and diced tomatoes together add salt and pepper to taste. Fill bell peppers with mixture and cook in oven covered with foil for 35-40 min. Add cheese to the top and put back in the oven to melt! Even my kids loved these!

Boursin Chicken

Any Cheese lovers out there? If so, here's a super easy and really tasty chicken recipe. This Boursin cheese can be expensive, but it's SOOO worth it! You'll get a better value by purchasing it at Costco in the specialty cheese area.
-Thin sliced boneless skinless Chicken breast - pound with a meat tenderizer
-Add chuck (1 inch by 2 inch piece) of Boursin cheese & roll tight in the pounded chicken
-Dip chicken in melted butter and roll in bread crumbs
-Cook uncovered @ 350 for 30-35 minutes
I served with mash potatoes and broccoli
Thank me later!

Sunday, December 7, 2008

Sugar Cookies

1/2 c Butter
1/2 c shortening
3/4 c sugar
1 egg
2 t vanilla
1 t baking powder
1/2 t salt
2 c flour

Preheat oven to 375°F
Cream butter shortening and sugar together til fluffy. Add egg and vanilla and beat in. Mix baking powder and salt and flour in a separate bowl and then mix in with wet indregients. Replace vanilla extract with 1 t vanilla and 1 t almond extract for added flavor.

Roll out dough on floured surface. For better results refigerate dough for 3 hours before rolling. Uncooked cookie will be soft so handle with care.

Cook for about 8-10 min. Cook shorter amount of time for soft cookies and longer time til brown around edges for crispier cookies. Enjoy!

Friday, November 21, 2008

Good Morning Muffins

These muffins I got off the food network website. It's Emril Lagasse's reciepe and I edited it just a little. Yummy!

Muffing baking tin 
Paper muffin cups

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup grated carrots
  • 1/2 cup dark raisins
  • 1/2 cup chopped pecans
  • 1 Granny Smith apple, peeled, cored and chopped
  • 2 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

Directions

Position rack in center of oven and preheat the oven to 350 degrees F.

Sift the flour, sugar, baking soda, cinnamon, and salt into a mixing bowl. Stir in the carrots, raisins, pecans, and apple. In another bowl, combine the eggs, vegetable oil, and vanilla extract and whisk until smooth.

Add the wet mixture to the flour mixture and stir until the batter is just blended.

Spoon equal amounts of the batter into the wells.

Bake until the muffins pass the toothpick test and the tookthpick comes out clean, about 30 minutes.

Remove the muffins from the muffin pan and set aside to cool completely.

Makes about 16 muffins. 

Wednesday, November 19, 2008

Holiday Turkey Stuffing Meatballs

Yum Yum
Here's a twist on the meatball for the holidays. They're great searved with mashed potatoes and cranberry sauce. Good for a quick dinner with the holiday tastes we love!

1 fugi apple peeled and diced
1 yellow or white onion diced
Dash of salt and pepper

1 lb ground turkey
1/2 c bread crumbs
1/2 t sage
1/2 t salt
1/4 t ground pepper
1/2 t oregano
1 egg

Sautee the onion and apple in some butter and olive oil with a dash of salt and pepper until soft.

Mix oinion and apple mixtrure (oil and all) with all the other ingredients and mush with your hands. Form into balls and sautee balls in olive oil until golden brown and cooked through. Balls will be soft and delicate and may fall apart, but they will be moist and yummy!

Serve warm. mmmm!

Thursday, November 13, 2008

Easy Crock Pot Chili

1-2 lbs ground beef (I use ground turkey)
1 large diced onion
1 can (20+ oz) tomato juice
2 - 14 ½ oz cans kidney beans (drained)
2 – 14 ½ oz cans stewed tomatoes
1 package Lawry’s chili mix
Chopped green pepper (optional)
1 can of corn (optional)
Salt & pepper to taste


Brown meat with diced onion. Drain fat. Put in crock pot and add all ingredients. Cook on low for several hours. Use less tomato juice to make chili thicker and more tomato juice to make chili thinner.

Serve with warm corn bread and whipped honey butter

Wednesday, November 5, 2008

Low Carb- No Carb

Anyone have any low carb recipes? Or even recipes with NO carbs in them?? PLEASE SHARE!!!

THANKS!

Thursday, October 30, 2008

Mean Green Tortilla Soup

I am not a huge fan of Rachel Ray, but I do love this recipe !!

Ingredients
2 cups chicken stock
2 cups water
3 ears of corn, kernels removed (reserve shaved corn cobs) *I just used canned corn*
1 package corn tortillas, cut into strips
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken thighs or breasts
1 onion, chopped
2 garlic cloves, grated
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
10 to 12 tomatillos, husks removed
2 cups cilantro, chopped
Zest and juice of 2 limes
2 cups jack cheese, shredded
3 avocados, chopped (optional)


Preparation
Preheat oven 400°F.

In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.


Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.


Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips. ** I prefer shredded chicken**

Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.


While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.


Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.

YUM-O!

Wednesday, October 29, 2008

German Pancakes

5 beaten eggs
1 cup flour
1 cup milk
1/2 tsp salt

4 tbsp. butter

Preheat oven to 425, while oven is preheating put butter in metal 9x13 and place pan in oven. Let butter melt completely (about 4-5 minutes) and take out of oven. Make sure butter has coated the entire pan and a little up the sides.

Mix other 4 ingredients together with whisk, batter will be slightly lumpy

Pour mixture in pan over melted butter

Bake @ 425 for 20 minutes

Serve hot with powdered sugar and warm syrup

Yes, I make this for dinner and I don't feel guilty at all!

Tuesday, October 28, 2008

Cafe Rio Knockoff

Everytime I make this people rave and it is so easy. Basically cooks itself and feeds tons of people. The dressing is the best part so you have to make it too. Good luck!!!! I like to eat it as a salad but most people make a burrito. The Costco raw tortillas are wonderful with it.


Sweet Pork Barbacoa Salad
Sweet Pork
4 lb. pork roast
2 cans tomato sauce (8 oz.)
1 can El Pato Mexican tomato sauce (8 oz)
1 tsp. pressed garlic cloves
1 1/2 to 2 cups brown sugar (packed)
2 tsp. cumin
2 cups Dr. Pepper
2 Tbsp molasses
1/2 tsp. salt
Pepper to taste
Mix all ingredients except pork until sugar is dissolved. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low over-night if desired.) Shredding pork and return to liquid. This pork/liquid mixture freezes well for later use. Serving size is about 1/2 cup cooked pork.


Lime Rice
2 Tbsp. butter
1 1/4 cup rice
2 1/4 cup chicken broth (or chicken bullion crystals)
3/4 tsp. salt
Pepper to taste
Juice and zest (peel) of 1 large or 2 small fresh limes
3 Tbsp. chopped fresh cilantro leaves
1/4 tsp. cumin
Melt butter with rice in skillet. Add the rest of ingredients EXCEPT for lime zest and juice, and cilantro, and bring to a boil. Reduce heat, cover and cook for 20 minutes. Add lime zest, juice, and cilantro after. Makes about 4 cups of cooked rice. Serving size is 1/2 cup per person.

Creamy Cilantro Dressing
16 oz. bottle of La Victoria green salsa (or any other tomatillo green salsa)
1 package dry buttermilk ranch dressing (about 4 Tbsp)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 cup fresh cilantro (just use leaves and really pack cup)
1/2 tsp. minced garlic
1/8 tsp. cayenne pepper (optional)
1/2 tsp. salt
2 Tbsp. fresh lime juice
1/2 tsp. cumin
1/4 to 1/2 cup sugar (Taste and decide)
Blend all ingredients in a blender until smooth. Refrigerate. Makes about 1 quart dressing. I have used this on many dishes now. It is wonderful!
Tuxedo Brownie Cups
1 pkg (19.5-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 ounce each) white chocolate for baking
2 Tablespoons milk
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, Cool Whip
Pint strawberries
1. Preheat oven to 325 degrees. Spray nonstick cake pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour batter into pan, spreading evenly.
2. Place White chocolate and milk in small microwave bowl and cook on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In medium sized bowl, combine cream cheese, and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Attach desired tip to Easy Accent Decorator (Pampered Chef piping tool).
3. When brownies are done baking use press to make a small indention into each brownie cup.
4. While brownies are cooling, slice your strawberries to desired size and set aside.
5. When brownies are ready to be served add a squirt of topping to each brownie.
6. Top each brownie with a strawberry. You may add powdered sugar to the top of each brownie for looks.
7. If you want these to be bigger, bake brownies in a 9 x 13 pan and cut into squares and most likely double the filling to serve two for each person.

Monday, October 27, 2008

Pumpkin Muffins


Okay, Britt, this one is for you. soooooooo yummy.

Pumpkin Muffins
1 box spice cake mix
1 can pumpkin
1/2 c. applesauce
2 T. water

Mix all ingredients well and pour into muffin tin. Bake at 350 for 20-25 min.

They are totally delicious, fairly lowfat since there is no oil or eggs, butter, or anything like that. Very very moist, too. Can't wait to make them again!!

Sunday, October 26, 2008

Super Quick Tamale dinner

Okay, so this is for those nights that you need a warm dinner is 13 seconds:
XLNT tamales
Your favorite canned chili
Shredded cheese
Sour cream
Heat chili. While that's getting warm, microwave the wrapped tamales approx 2-4 minutes (depends on how many you're trying to heat at one time). Unwrap them and place on plates. Pour chili over tamales and top with shredded cheese.
My thoughts:
The Tamales are in the refrigerated section where you buy cheese and lunch meat. They are in a white bag with blue writing. They come 6 to a pack. Most adults would eat 2, husbands maybe 3, my kids eat 1 each.

The chili I like is the Denison's no bean chili but pick your favorite

Maybe add a salad or rice with this if you're feeling guilty (but don't!) that it took you so little time.

Wednesday, October 22, 2008

Raspberry Pretzel Salad

Raspberry Pretzel Salad
Okay so this sounds really random, but seriously it's good. Probably one of those Mormon jell-o recipes but I promise it's good! We always make it for Thanksgiving, it's not a dessert just a yummy sweet side dish that looks pretty too!

Crust(1st layer):
2 cups crushed pretzels (low salt)
¾ cup melted butter (not margarine)
4 Tbsp. Sugar

2nd layer:
12 oz. cream cheese (room temp.)
1 cup sugar
16 oz. cool whip

3rd layer:
1 large raspberry jell-o
2 cups boiling water
2 – 12 oz. packages frozen raspberries

Mix pretzels, butter and 4 Tbsp. Sugar and press into a 9 x 13 pan. Bake @ 350 for 10 minutes and cool completely (stick in fridge). Mix together the cream cheese; sugar and cool whip (use most of the 16 oz of cool whip). Spread this mixture on cool crust. Mix together the raspberry jell-o and boiling water. Dissolve jell-o in water and add frozen raspberries (crush them a little bit in the bag). Pour jell-o mixture over the other layers and refrigerate until set, about 4 hours.

My random notes:
-12 oz. cream cheese is a random amount so I buy two of the 8 oz packages and use both. It gives it a little more of that flavor.
-Crush the raspberries in the bag so they are not all whole.
-When you pour the jell-o mixture over the cream cheese mixture, cover yourself or you’ll have red splatters all over you.
-You can ½ this recipe and make a 9x9 pan.

Sour Cream Enchiladas

Sour Cream Enchiladas

Boiled chicken (about 2-3 cups shredded)
1 pkg. flour tortillas (12-18 depending on how full you want them)
2 cans cream of chicken soup (I use light)
2 cups+ sour cream (I use light)
1 large can diced green chilies
2 cups cheddar cheese, grated
2 cups jack cheese, grated
Onion, chopped

Boil chicken for approx. 35-45 minutes (I add a little oil, salt & pepper to the water). Shred chicken and put aside. Make sauce by combining soup, sour cream, chilies, onion, salt & pepper. Spray 9x13 pan with Pam. Make each enchilada by spreading sauce on tortilla and filling with chicken and both kinds of cheeses. Roll tight and place in pan. Place remaining sauce over tortillas and top with cheese. Cook @ 350 for 35-45 minutes..

Random notes from me:
-While chicken is cooking, make sauce and place in fridge to let flavors mix
- This is the basic recipe, I like a more 'sour cream' taste so I usually do less soup and more sour cream.
-I add more green chili's
-This is a recipe that you can play around with and it's always good

Serve with black beans, spanish rice, guacamole, salsa, chips...etc

Monday, October 20, 2008

Pinwhell Italian Calzones


Ingredients:
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/4 cup finely chopped fresh mushrooms
1/4 cup finely chopped green bell pepper
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent roll dough
1 (14 ounce) jar pizza sauce


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.

(I took out the mushrooms, peppers and onions so my kids would eat it and it was still really good. Zac asked me to make them again! YAY!)

Friday, October 10, 2008

Chicken Tetrazzini

Ingredients:

1lb thin spaghetti (I used whole wheat)

8oz. fresh mushrooms (I sliced and sauteed)

1 c. butter (I used 1/2c., but of course it tastes better with 1c)

2C shredded chicken (I just boiled mine)

2 cans cream of mushroom soup

2c. sour cream (I used light)

1c. shreddded cheddar


Directions:

Break spaghetti into 1 inch pieces before boiling. (If you forget like I did, you can cut it up later with a couple knives) Boil chicken. Saute mushrooms. I did all of this at the same time, but you can do it one by one. Mix EVERYTHING altogether in a big bowl and bake at 350 for 45-60 min, or until golden brown on top.


(I cooked mine on 370 for 45 min to get it done faster.) Add salt and pepper to taste.


ENJOY! This is something my mom has made for us since I was little.

Wednesday, October 8, 2008

Sweet Potato Fries


Having trouble getting your kids to eat veggies?? I made sweet potato fries last night and i loooooved them!!!

I just cut the sweet potato in strips, sortof thick. I drizzled olive oil on top, mixed them all up so they all got covered and then sprinkled a little garlic salt on top. Bake at 400 for around 45 min or so...whenever they are done.

My one year old loved them, the picky 3 year old also ate them because they were "fries". I couldn't fool the 6 year old, and she didn't love them, but i sure did!!!

I also made cornflake chicken to go with it. Just crush cornflakes and roll chicken in egg wash and then cornflakes. put on a sprayed tin foil pan. Also cook at 400. usually I make the cornflake chicken into nuggets, but this time I kept them as strips. The kids like them better as nuggets.

The picture makes them all look pretty gross, but I swear, it is good.

Pulled Pork Sandwiches


Ingredients:

-Pork Butt or Pork Shoulder ( I used shoulder)
-1 packet of Chili seasoning mix (I used Lawrys brand, I had a coupon!)
- 1 bottle of your favorite bbq sauce (I used Famous Daves Rich and Sassy)
-hamburger buns



Directions:

Rub your pork shoulder with the chili seasoning (the night before is better so it has time to marinade, but I did mine right before I put it in the crock pot and it tasted good that way too)

Put pork in crock pot and turn on LOW. Ignore it for 6-8 hours (or longer if you want)

About half way through, flip the pork over to the other side so it can cook. (I flipped mine after 5 hours.)

2 hours before you want to eat, pull your pork butt out of the slow cooker (I used one of those aluminum pans) and just take a couple of forks and pull it apart. You will have to resist eating it from this pan, Im just warning you, its VERY difficult. I put gum in my mouth when I did this job.

Put the now pulled pork back in the cooker and pour your BBQ sauce on top. Stir.

Ignore for 2 more hours! Or 1 hour. Whatever.

ENJOY!

Tuesday, October 7, 2008

Malibu Chicken with Sauteed Mushrooms




Ingredients:
4-6 Boneless Skinless Chicken Breasts

4-6 Slices Swiss Cheese

4-6 Slices Deli ham (have them slice it thick)

Salt

Pepper

Olive Oil

1 package pre-sliced mushrooms






Directions:

Heat oil (enough to coat the bottom of your pan) and season chicken breasts with salt and pepper. Place chicken breasts in pan cook on both sides until there is not any more pink. Heat a separate pan while your chicken is cooking with oil. At this point, you're going to want to put your oven on broil. Once the oil is hot drop in the mushrooms, season with salt and pepper. Let saute until their juices are released. Once chicken is cooked place a slice of ham on top and a slice of swiss cheese on top of that and place pan in the oven on broil just long enough to melt the swiss cheese. Put the sauteed mushrooms on top and serve! Yummy!

Monday, October 6, 2008

Fried Peach Pie

Oh this is the best. Yum Yum!
Heat vat of canola or peanut oil to 350 degrees
(I'm sure you could use this filling for a regular pie too. Fried pies sure are yummy though.)

Pie Dough (or get the frozen kind)
1 c flour
1t sugar
1/4 t salt
2 T cold butter
3 T shortening

Fork together the above ingredients. Then add ice cold water a Tablespoon at a time until dough forms.

Filling
5 ripe peaches
1 c sugar
1/2 c water
1 t cinnamon
1/4 t cloves
1/4 t ground ginger
1/4 t nutmeg
2 T cornstarch

Peel and slice the peaches. Combine all ingredients except the cornstarch in a saucepan and cook
for 20 min until peaches are cooked but still have a texture to them. (Mixture should be simmering.) Then mix cornstarch with 2 T water and add to peach filling. Boil for another minute. Cool in refrigerator. Filing should set.

Roll or cut dough into 6 inch diameter rounds. Spoon some filling and fold over dough and seal. then submerse into oil for 4 minutes. Be sure to watch the oil temp and keep it as close to 350 as you can.

Enjoy!

Grandma Campbell's Chicken Dish

Zac's grandma use to make this really good chicken dish. When we got married, Zac told his mom to email me the recipe so I could make it. He loves it and the kids really like it too. =) Every time we have it we think of her. =) Enjoy!

Ingredients:
3lbs of chicken
2 cans cream of chicken soup
8 oz of sour cream
2 cups of cheddar cheese
1 melted stick of butter (I usually use less than half of this amount)
poppy seed
1 package of ritz crackers (crushed)

Cook the chicken (we usually boil it) and then shred it.




Mix the cream of chicken soup and the sour cream in with the chicken. Spread the mixture into a greased 13 x 9 baking dish.



Bake in the oven at 350 for 30 minutes.


Crush the ritz crackers in a ziplock bag

Pull out of the oven and pour the butter over the top of it. Spread the cheese out evenly over the top,

top with the ritz crackers and poppy seed.


Bake in the over for an additional 30 minutes. During this time, boil some egg noodles.



Finished product



When it is finished, the chicken mixture is spread over the noodles, so make enough for your family's needs. =)


Brielle's bowl =)

Beef Enchilada Casserole

Ingredients:

1lb. ground beef

1 clove garlic, minced

1sm. onion, chopped

1lb. cheddar, grated

1can cream of mushroom soup

1can cream of chicken soup

12-15 soft corn tortillas, cut into strips

8oz. can of enchilada sauce

4oz can of green chilies, diced


Instructions:

Cook meat, garlic and onion until browned. Drain. Mix soups and green chilies in seperate bowl. Spray 9x13 pan. Dip half of the tortilla strips in enchilada sauce and line bottom of 9x13 pan. Cover with half meat, half cheese, and half soup mixture. Repeat layers starting with the other half of the tortilla strips, ending with cheese on top.


Cover with aluminum foil and bake at 375 degrees for 30-45 minutes. Casserole can be made ahead and refrigerated.


( I served it with some sour cream on the side too)

ENJOY!

Salmon patties/burgers

My kids really don't like fish...I think it's a texture thing, but when we went to Yosemite this summer my daughter tried a salmon burger I had an loved it so I thought I would try and make them at home. Here is my super simple recipe and it really yummy.

1 1/2 lbs. fresh salmon chopped up very finely. I used a Pampered Chef chopper but you could just as easily use a food processor or a knife. (this isn't an exact amount. I just bought two big fillets at the store and it happened to be 1 1/2 lbs.)
**(my husband's mom used to make them with canned salmon so I guess you could use that instead, I just don't like canned fish).
1/4 cup plain bread crumbs (you could use flavored if you wanted a different taste)
1-1 1/2 teaspoons lime juice
2 eggs
salt and pepper to taste

Mix all the ingredients like you would a meatloaf mixture. Form into patties. Put a little oil in a frying pan and cook on both sides. I think it took maybe 5-10 minutes for each patty. I cooked one side until it looked like the raw fish texture was mostly gone then I would flip it and just brown the other side. Serve patty style with side dishes or put on buns like burgers. Yummy and good for you too.

Sunday, October 5, 2008

Super Easy and Quick Chicken Pot Pie

This is a dish that I make when I'm not really in the mood for cooking. It's quick, inexpensive, and warms up well the next day for lunch. :) I've played around with the vegetables that I add. Along with the frozen mixed veggies, I like to toss in broccoli florets and chopped onion (warning: defrost broccoli before you add it to the mixture).

Prep Time: 15 minutes
Cook Time: 25 minutes

1 package of crescent rolls
1 Can Cream of Chicken Soup
1 package of frozen mixed veggies
1-2 large Chicken breasts, cooked-- shredded or cubed (canned chicken works as well)
Salt and other seasonings

Preheat oven to 375°. Mix cream of chicken soup, mixed veggies, and chicken in pie dish. Add salt and other seasonings to taste. Press crescent dough together and spread to the edges leaving a small gap (about ¼ inch) between the dough and pie dish. Bake the pot pie for about 25 minutes until the crust is golden brown. Instead of using a normal size pie dish, sometimes I use my smaller size Pyrex dishes to create individual size chicken pot pies.

Saturday, October 4, 2008

Chocolate Pumpkin Cookies

These are the easiest cookies I have EVER made in my life. In fact, I usually don't make them, I let my kids do it all themselves, except taking them in and out of the oven.

Ingredients:
1 Chocolate Cake Mix
1 29oz can Pumpkin
1 bag chocolate chips

Directions:
Pre-heat oven to 350 degrees. Mix ingredients together. Spoon onto greased cookie sheets. Bake for 8 min.
I've also used spice cake mix for a fun alternative!

Now, these aren't the prettiest cookies and the dough is a little weird, and doesn't taste so hot itself, but trust me they are yummy!!

Friday, October 3, 2008

Thai Glazed Chicken Lettuce Wraps

1 lb. thin cut chicken breasts meat
Grill seasoning
2 T. olive oil
2 T. minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and thinly sliced
1 c. packaged shredded cabbage and carrot mix
3 scallions, chopped at an angle
1/2 c. plum sauce
2 cups basil leaves, loosely packed--i didn't use that much!
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Thinly slice the chicken into strips and sprinkle with grill seasoning

Heat large skillet to screaming hot. Add oil, then chicken. Cook chicken 2 min, stirring constantly. Add ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 min. Add plum sauce to glaze the mixture, toss 1 min, then add basil and wilt leaves. Transfer cooked chicken adn vegetables to a bowl. Place spoonfuls of chicken intoa piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Braised Chicken with Mushrooms



4 boneless skinles chicken breasts
salt and fresh ground pepper
2 T olive oil
1 lb. white mushrooms, sliced
4 garlic cloves, halved
1/2 c dry white wine, optional
1 3/4 c chicken stock
2 T chopped fresh parsley, plus more for garnish

Sprinkle chicken breasts with 1/4 t salt and pepper. Heat 1 T oil in large skillet over high heat. Add Chicken; cook until lightly browned, 2-3 min per side. Transfer to plate.

Add remaining T of oil to hot skillet. Add mushrooms, garlic and 1/4 t. salt. Cover; cook over medium heat until mushrooms release their juices, 2-3 min. Remove lid. cook over high heat, tossing occasionally, until mushrooms are golden, 4-5 min.

Pour wine, if using, into skillet (i use chicken stock), cook, stirring, until evaporated, 1 min. Add stock and parsley; cook over medium-high heat until mushrooms are tender and liquid has reduced, 8-10 min.

Return chicken to skillet. Cover; simmer over low heat until chicken is cooked through, 10-12 min. Serve cutlets with mushrooms and cooking liquid. Garnish with additional fresh parsley.

I serve this with mashed potatoes, and use the cooking liquid as a gravy. YUM!!

Wednesday, October 1, 2008

Chicken with Lime Butter Sauce

This is quickly becoming one of my families fAvOrItEs!!

Ingredients:

4-6 boneless chicken breasts

salt and black pepper
1/3 cup vegetable oil
Juice of 1 lime
1/2 cup butter, softened
1 /2 teaspoon dried chives
1/2 teaspoon dried dill weed


DIRECTIONS
Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm.
Drain excess oil from pan. Pour lime juice in same saucepan, and cook over low heat until it begins to bubble. Add in butter. Continue stirring until butter becomes opaque, and sauce thickens. Remove from heat, and stir in dill weed and chives. Spoon sauce over chicken. 

Serve over rice or noodles.
*I can never seem to cook a chicken breast all the way through, so I usually cut them up into pieces (see pic)
Sauce
The (easy) final product

Smoothie

Instead of eating sugary things at night, this is my after dinner snack

1 whole orange (peeled of course)
1 banana
Canned peaches (roughly 1 to 1 1/2 peaches)
About of 1/4 c juice (any kind, i use the juice from the peaches)
1-2 T cReAm oF CoCOnUt **my secret ingredient
1 1/2 - 2 cups of crushed ice
Blend

*I also had used pears (good source of fiber), raspberries, strawberries, or anything else you want to add. 
*The orange does not have to be ripe. It's usually how I get rid of those yucky leftover oranges

Tuesday, September 30, 2008

CRACK

This is the most yummy and addicting snack, that's how it got it's name. It's perfect for parties or camping trips, and it is so easy.

2 cups brown sugar
1/2 cup white corn sugar
1 cup butter
1/2 tsp baking soda
1/8 tsp salt
1 box corn chex or crispix
Combined sugar, butter, syrup and salt. Bring to a boil, then cook on high for 2 mins. Stir in soda(careful because it will bubble up and over the pan) pour syrup over cereal in a large paper bag and shake bag until cereal is coated. Then cook bag in the microwave on high 3-4 mins, take out every min and shake well, then lay it out on foil to cool. SO YUMMY!!!!

Vegetable Beef Soup

Vegetable Beef Soup

1 stalk celery,chopped
1/4 cup chopped onion
4 medium potatoes, peeled and cubed
3 to 4 carrots, sliced
1 can whole kernel corn, drained
1 can green beans, drained
1 can diced tomatoes
1 can tomato soup
1 can zucchini with tomato sauce
1 lb. ground chuck, browned and drained (or ham cubes or leftover diced pork or beef roast)
salt and pepper
4 cups water

Put everything in large slow cooker and cook on high for 6 hours or on low for 8 to 10 hours.

Enjoy!

Monday, September 29, 2008

POSTINGS

Hey Ladies!

I am writing to say WELCOME to the recipe blog. We now have 17 authors. Which means we have 17 people who can post recipes. Yaay! Imagine the recipes we could all have if we posted. I'm really excited.

Here's the thing:
I just want to remind you that in order to post you do not have to have a picture, I said it was helpful, but not a necessity. If you want to go back to your post and add a picture later too, thats fine. But again, no picture is required, just helpful.

Posting is simple. If you need help, or don't know how, please feel free to email me, rwhsugar@hotmail.com I am MORE than willing to help you, if that means one more recipe up on the blog for others to try.

I need more recipes. I have tried almost all of the ones that my family will eat on here. Does anyone else have any tasty ones to post?

It's ok to come on here and get ideas, but in order for us all to get ideas, the rest of us have to post.

Thank you to those who have posted so far, and thank you to those who continue to post, and thank you to those who WILL post! :)

HaPpY CoOkInG!!

Wednesday, September 24, 2008

Super Easy and Super Yummy Chili


Ingredients: (now remember I have 6 people in my house and there is ALWAYS leftovers, so feel free to adjust as needed)


2 40oz cans Pinto Beans

2 15oz cans Kidney Beans

2 15oz cans Diced Tomatoes with chilies and onions

1lb meat of choice (we've used ground turkey, ground beef and pictured here is London broil)

1 Packet Chili seasoning

3 Celery Stalks

1 each Green, Red, and Orange (or yellow) Bell pepper (you can leave these out if you wish)

1 cup Grated cheese (for garnish)

Directions:

Take meat and brown. If you are using steak or chicken you'll want to cut it in cubes first. While meat is browning cut veggies into bite size pieces. Get out your handy crock pot, pour in Pinto Beans and kidney beans WITH juices. Also add your tomatoes with the juice as well. Once meat is done add to crock pot with veggies and chili seasoning and give it a good stir. Set on low and let simmer for the day stirring occasionally. Garnish with grated cheese as serving.

We love having this alone and then usually the next day we'll add it over hot dogs or baked potatoes! :)

Sunday, September 21, 2008

Mushroom Chicken

Ingredients

1/2 stick of butter
1/4 c olive oil
1 lb of chicken (strips or breasts)
1pkg mushrooms (or 1lb)
1 white or yellow onion
2 cloves garlic
1 16 0z sour cream
1 cup milk
1 t corn starch
1T kosher salt and some pepper

Slice onions and chicken into bite size pieces. Sautee in butter and olive oil and salt with pepper to taste. Add mushrooms and cook til mushrooms are done. Add garlic and cook for a few minutes. Combine milk and corn starch, then add with sour cream to chicken in pan. You can add more corn starch if you'd like it thicker. Serve over any kind of rice or egg noodles. Substitue for low fat ingredients if you want. Yummy!

Thursday, September 18, 2008

Alfredo Sauce

This is some alfredo sauce I made last night to go with Autumns Chicken Parm.

It's not healthy or good for you, but it certainly was GOOD!

Reviews of the Chicken Parm with Alfredo:

my dad: "out of this world! the best parm I have ever had I bet"
Jeremy (who is ultra picky): I would definitely have this again, it was really good!"

I made alfredo sauce because I don't like red sauce and my mom can't have red sauce and everyone ended up using the alfredo once they tasted it.

Thanks Autumn for a GREAT dinner last night!

Here is my alfredo recipe: (not really mine, but one I found)

Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.

A few things I did differently:
I cooked the sauce on LOW, I added the butter a tad soft, but not softened, I used regular (fresh) parmesan cheese, and normal pepper and it still turned out GREAT!

Wednesday, September 17, 2008

Rosemary Chicken and Wild Rice



I have served this to many people, and it is a crowd favorite. We love it! Serve with green beans and salad, and it is a full meal.

Rosemary Chicken with Wild Rice
1 cup wild rice
1 T olive oil
2 garlic cloves, minced
1 1/4 lbs skinless boneless chicken breasts, cubed
2 carrots, diced
2 T finely chopped fresh rosemary, or T dried
1/4 c. + 2 T orange marmalade
1/4 c. Dijon mustard
1/8 t. freshly ground pepper

Cook the wild rice according to the package directions.

In a large, nonstick skillet over medium heat, heat the oil. Add the garlic and saute until golden, about 2 min. Add the chicken and carrots and saute, stirring frequently, 3-4 min. Stir in the rosemary; cook until chicken is cooked through, 3-4 min longer.

Stir in marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 min. Add the rice; toss to combine.

Generous 1 cup servings, makes 6 servings.

For anyone interested, this is 6 WW points. Yum!!!!!!!!!!

Tuesday, September 16, 2008

Mini Meatloaves with Red Potatoes

I got this out of a magazine and it was actually pretty good. Once again, I am not a photographer so I can't say I made the plate look too appetizing, but it WAS good.



Ingredients:

1lb. extra lean ground beef

1 pkg. (16oz) Stove Top stuffing mix (chicken flavor)

3/4 cup shredded cheddar cheese

1 C. water





Instructions:

Heat oven to 375. Mix meat, stuffing mix, water and "add-in"

Press into 12 muffin cups sprayed with cooking spray (using a muffin tin cuts the baking time in half)



Make an indentation in center of each meatloaf with spoon; fill with sauce. (I didn't read this part all too well, and I mixed the sauce in with everything, and it tasted pretty good that way as well)



Bake 30 min or until cooked through. Top with cheese; continue baking 5 min or until cheese is melted.



OPTIONS:



American Style: (this is the style I made)

add in- 1 tsp. garlic powder

3/4 C. of bbq sauce



Italian Style:

add in-1tsp Italian Seasoning

3/4 C. spaghetti sauce



Mexican Style:

add in- 2 tsp. chili powder

3/4 C. salsa



I also boiled some red potatoes and we mashed them ourselves on our plates and added butter, salt and pepper.

Sunday, September 14, 2008

Mustard Encrusted Pork Chops



Tonight for dinner we had mustard encrusted pork chops with brown rice and sauteed veggies. You will notice again that there is Parmesan cheese on the veggies, it is the ONLY way my kids will eat them (and they add red devil to it too). Anyways, it turned out super yummy and everyone loved it! It's nice because this is a super easy dinner.


Ingredients:

Pork Chops (leave the bone in, they'll be juicier)

Brown Mustard

Salt

Pepper

Olive oil


Directions:

I personally am not BBQ savvy and my husband wasn't available to help out, so I used my George. Anyways, you take the pork and season it with the salt and pepper on both sides . Then you put it on the grill and take your brown mustard and spread it on the side that's faced up on the grill with a drizzle of olive oil, let it cook then flip it (even if it's on the George I still flip it) and spread the other side with the mustard and continue to let it cook until it's done. That's it!!

As far as my veggies go, I just sauteed zucchini, yellow squash, and mushrooms in some olive oil and cook!

Oh, and for super easy quick brown rice Fresh & Easy has some super good 10 min boil in a bag brown rice, it's only like $1.60 for a box.

Tuesday, September 9, 2008

Taco Salad

This is a recipe I got from a random girl I don't know who made this when I went to her house to play Bunco in Utah. I made it tonight and it got great ratings from everyone.

Taco Salad:
Sauce
1 can (12 oz) enchilada sauce
1 can (8 oz) of tomato sauce
1 c. water
1 Chopped green pepper
1 Chopped onion

Combine in sauce pan and simmer.
Brown 1 lb. of hamburger and add to the sauce.
(This works great in a crock pot all day on low. In fact, it tastes better if you slow cook it all day.)

Salad
3 cups cooked rice
Tortilla Chips and/or Frito chips (chili cheese fritos)
1 ½ - 2 cups of grated cheese
Lettuce ( I just used a head of lettuce)
Sour cream, salsa, or salad dressing
To serve: Spread chips and fritos on plate. Put rice over chips. Pour sauce over and cover with grated cheese. Put lettuce on top. Garnish with salsa, sour cream, or salad dressing.

(Not the most appetizing picture, I'm not a photographer...I promise it tastes good though)

I also made a small fruit salad to go with it that we ate for dessert. I just cut up bananas, peaches, grapes and apples and then added some butter toffee almond slices.

Autumn's Chicken Parm

I know that chicken parm is a pretty easy dish, but I make mine a little different than most. The biggest change you'll see is I use no flour. I substitute it with Parmesan cheese. I find the flavor is soo yummy and it seems to crisp better! Just try it! First, I must tell you I don't measure ANYTHING so I'm sorry that you are going to have to do a little guessing here! :)
Ingredients:
Chicken
Pasta (of your choice)
Sauce (store bought or homemade)
Parmesan Cheese (grated)
Eggs
Salt
Pepper
Italian Seasoning
Oil (I like EVOO but you can use vegetable oil if you want)
Directions:
I always put my water to boil, make my sauce let it simmer, then start on the chicken process. I've taken pictures of all the steps so you can see what it's supposed to look like!
You're going to want to get your chicken pan and oil hot right now. The most important part of making good chicken parm is that your pan and your oil are hot enough, so don't think you're starting it too soon, you'll probably still have to wait for it to heat up enough. Get a deep dish and crack eggs in it (1 egg per piece of chicken) add salt and pepper and mix with a fork to get your egg wash. Next you'll get a similar bowl and put enough Parmesan in to thinly coat the bottom of the bowl. So, get your chicken salt and pepper BOTH sides and let them soak in the egg wash.
Take a small chunk of the Parmesan and make sure the oil is hot enough by dropping it into the oil. If it bubbles, it's hot enough, if not wait and retry this step. So after your oil is hot enough move the chicken from the egg wash into the Parmesan. Pat the Parmesan on both sides of the chicken, if you need to add more Parmesan to your bowl, go ahead! Now when your oil is hot enough you are going to CAREFULLY put the chicken in the pan and let it cook. You don't want to flip it until it's golden brown. Flip it once making sure both sides are golden brown and finish cooking in the oven at 450 degrees until the chicken is done and there is no pink on the inside (for all 6 of our pieces it takes about 20 min). While the chicken is in the oven boil the pasta.
Once chicken is cooked slice and serve over pasta and sauce! Bon Appetite!!