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!!!
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
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
Italian Crockpot Chicken
Impossible Taco Pie
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
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!
Monday, June 29, 2009
Garden Veggie Pizza
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
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
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
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 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
(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
Sunday, December 7, 2008
Sugar Cookies
Friday, November 21, 2008
Good Morning Muffins
- 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
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
THANKS!
Thursday, October 30, 2008
Mean Green Tortilla Soup
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.
Wednesday, October 29, 2008
German Pancakes
Yes, I make this for dinner and I don't feel guilty at all!
Tuesday, October 28, 2008
Cafe Rio Knockoff
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
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
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:
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:
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
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
Tuesday, October 7, 2008
Malibu Chicken with Sauteed Mushrooms
Monday, October 6, 2008
Fried Peach Pie
Grandma Campbell's Chicken Dish
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
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)
Salmon patties/burgers
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
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
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
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
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.
Smoothie
Tuesday, September 30, 2008
CRACK
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
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
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
Sunday, September 21, 2008
Mushroom Chicken
Thursday, September 18, 2008
Alfredo Sauce
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
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.