1/2 c Italian style bread crumbs (not panko!)
1/4 tsp each pepper and salt
2 tbsp parm
1/4 c mayonaise
1 whole eggplant, one peel strip removed from four sides and then sliced into 1/4 inch slices
preheat oven to 400. Mix together the first 4 ingreds in a shallow bowl. Spread mayo on both sides of each slice of eggplant and then dredge in bread crumb mix. Lay on a non-stick piece of foil on a baking sheet. Bake for 10 minutes or until lightly browned. serve immediately.
we had this with pasta and marinara. Yummy veg only dinner! serves 4-6.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Saturday, August 4, 2012
Wednesday, June 27, 2012
Thai-Curry Chicken Soup
2 tablespoons soy sauce
2tablespoons rice vinegar
2teaspoons curry powder
1 small red bell pepper, coarsely chopped (1/2 cup) optional
1 small jalapeño chile, seeded, finely chopped (1 tablespoon) or 1 tsp chipotle chili powder
2 cups chopped cooked chicken
2 tablespoon chopped fresh cilantro, if desired
chopped green onions
2-4 cups shredded cabbage
3-4 carrots shredded
add all ingredients to a pot and bring to a boil, reduce heat and simmer until veggies are tender, about 20 minutes. Serve hot with cilantro and green onions over the top! I had also added other leftover items that I have had in my fridge, rice, noodles, other veggies, anything you think would be a good pseudo-chinese soup. It's really yummy and the heat of this can be adjusted easily. this serves as many as you want it too!!
Tuesday, May 22, 2012
Roasted Potato and Leek Soup
3-4 med/large potoates, sliced thin
2-3 leeks, halved washed and sliced like celery
olive oil
salt and pepper
heat oven to 450. on a baking sheet arrange leeks and potatoes sprinkle w/ oil salt and peper and roast until golden brown.
3-4tbsp butter
1/4 c flour
1 tbsp minced garlic, 3 cloves chopped
6 c chix broth
1/4 c white cooking white
1/2-1tsp white peper
1/2 c sour cream
1/4 c shredded parmesan
while potaotes/leeks are roasting melt butter in soup pot. Add garlic and brown until golden. Add flour and white pepper and let cook until flour/butter/garlic/pepper mixture is bubbly. Add the broth slowly stirring it in until it's smooth. Add the leeks/potatoes and mash a bit with the potato masher. Add the wine and sour cream and parm. Bring to a low simmer and allow the flavors to meld a bit. Serve warm with crusty bread and maybe some this sliced onions on top.
2-3 leeks, halved washed and sliced like celery
olive oil
salt and pepper
heat oven to 450. on a baking sheet arrange leeks and potatoes sprinkle w/ oil salt and peper and roast until golden brown.
3-4tbsp butter
1/4 c flour
1 tbsp minced garlic, 3 cloves chopped
6 c chix broth
1/4 c white cooking white
1/2-1tsp white peper
1/2 c sour cream
1/4 c shredded parmesan
while potaotes/leeks are roasting melt butter in soup pot. Add garlic and brown until golden. Add flour and white pepper and let cook until flour/butter/garlic/pepper mixture is bubbly. Add the broth slowly stirring it in until it's smooth. Add the leeks/potatoes and mash a bit with the potato masher. Add the wine and sour cream and parm. Bring to a low simmer and allow the flavors to meld a bit. Serve warm with crusty bread and maybe some this sliced onions on top.
Wednesday, January 18, 2012
Buffalo Chicken Pie
2 c cooked chicken
½ c buffalo sauce
1 - 1 ½ c shredded cheddar
1 c chopped celery, carrots, onions, garlic mixed
1 c biscut mix
½ c yellow cornmeal
½ c milk
1 eggs
2/3 c ranch dressing
Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing. Makes six servings, but would probably have to double for our fam.
½ c buffalo sauce
1 - 1 ½ c shredded cheddar
1 c chopped celery, carrots, onions, garlic mixed
1 c biscut mix
½ c yellow cornmeal
½ c milk
1 eggs
2/3 c ranch dressing
Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing. Makes six servings, but would probably have to double for our fam.
Monday, January 16, 2012
Fried Rice
4 c. leftover rice well chilled and dried some
1/4 c canola oil
1 tbsp garlic
mixture of chopped veggies of your choice I use what is on hand
pkg onion soup mix
2 tbsp soy sauce
1/2 c water
chicken (optional) cooked and chopped or shredded
2 eggs well beaten
In a large skillet heat oil over med/high heat add the veggies chopped and allow to soften but not brown. Add the garlic and stir til it is aromatic, becareful not to brown. Add rice. Let it warm all the way through, breaking up hunks as you let it fry. Add the mixture of water, soy sauce and onion mix. Pour it through the whole mixture. When the rice has obsorbed the liquid nearly make a well in the center and add the eggs, let them cook and solidify a bit then mix them in the with rice . Keep turning and frying until it reaches a crispyness that you prefer. We like ours to have some crispy pieces. Serve hot! Depends on how much rice you have on how much this will serve.
1/4 c canola oil
1 tbsp garlic
mixture of chopped veggies of your choice I use what is on hand
pkg onion soup mix
2 tbsp soy sauce
1/2 c water
chicken (optional) cooked and chopped or shredded
2 eggs well beaten
In a large skillet heat oil over med/high heat add the veggies chopped and allow to soften but not brown. Add the garlic and stir til it is aromatic, becareful not to brown. Add rice. Let it warm all the way through, breaking up hunks as you let it fry. Add the mixture of water, soy sauce and onion mix. Pour it through the whole mixture. When the rice has obsorbed the liquid nearly make a well in the center and add the eggs, let them cook and solidify a bit then mix them in the with rice . Keep turning and frying until it reaches a crispyness that you prefer. We like ours to have some crispy pieces. Serve hot! Depends on how much rice you have on how much this will serve.
Tuesday, December 27, 2011
Chicken and Dumplings Soup
2-3 c cooked and shredded chicken, turkey or other poultry
3 ribs celery chopped
3/4 a large onion chopped
1 tbsp garlic
1-2 tsp seasoning salt
1/2 tsp celery seed
1/2 tsp thyme
2 c buiscut mix
2/3 c milk
celery seed, thyme and celery salt to mix into dumplings
2-4 tbsp butter
2-4 tbsp flour
6 c chicken broth
1/2 c wine
In a large pot melt butter over med high heat. Add onions and celery and sweat do not brown. When they have cooked down and begun to soften add the garlic until aromatic but not brown. stir in the flour. Allow the flour, vegg, butter mix to cook a bit over the heat and get a little bubbly and peanut colored. Add the wine and scrape the bottom of the pot. Slowly add the 6c chicken broth/stock. Bring to a boil adding the seasonings, salt, celery seed and thyme and chicken. Meanwhile mix the buiscut mix and milk with the seasonings until a dough forms. Mine was not wet at all and I just cut it into even portions. I don't remember how many, but it was quite a bit of dumpling goodness. After chicken has boiled for 10 minutes add the dumplings to the boiling mixture and allow to dip under the broth for a minute. Cook for 20 minutes covered, do not peak! Serve immediately! Yummy! I could eat about three bowls of this and the next day adding more broth stretches this into two meals s you can be sure I ate more than my fair share of servings!
3 ribs celery chopped
3/4 a large onion chopped
1 tbsp garlic
1-2 tsp seasoning salt
1/2 tsp celery seed
1/2 tsp thyme
2 c buiscut mix
2/3 c milk
celery seed, thyme and celery salt to mix into dumplings
2-4 tbsp butter
2-4 tbsp flour
6 c chicken broth
1/2 c wine
In a large pot melt butter over med high heat. Add onions and celery and sweat do not brown. When they have cooked down and begun to soften add the garlic until aromatic but not brown. stir in the flour. Allow the flour, vegg, butter mix to cook a bit over the heat and get a little bubbly and peanut colored. Add the wine and scrape the bottom of the pot. Slowly add the 6c chicken broth/stock. Bring to a boil adding the seasonings, salt, celery seed and thyme and chicken. Meanwhile mix the buiscut mix and milk with the seasonings until a dough forms. Mine was not wet at all and I just cut it into even portions. I don't remember how many, but it was quite a bit of dumpling goodness. After chicken has boiled for 10 minutes add the dumplings to the boiling mixture and allow to dip under the broth for a minute. Cook for 20 minutes covered, do not peak! Serve immediately! Yummy! I could eat about three bowls of this and the next day adding more broth stretches this into two meals s you can be sure I ate more than my fair share of servings!
Wednesday, December 14, 2011
Beef and Potatoes Quickie Supper
1 lb ground beef
1 pkg hot italian sausage (caseings removed)
2 cans cream of mushroom soup
1 cup cooking wine
1 onion chopped
1 tbsp chopped garlic
1/2 tsp thyme
3/4- 1 cup sour cream
sauteed mushrooms (optional)
2 cans sliced potatoes or 2 russet potatoes par boiled and sliced
2 tbsp butter
3tbsp wozzy sauce
Brown beef and sausage over med-high heat. Meanwhile in separate pan saute onions in butter til translucent(if adding mushrooms, they go in now too!). When the onions are softened and the butter is beginning to brown, not the onions the butter, add the garlic and saute but do not allow to brown. In crock pot--you can also do this in a large pot (which is much quicker and I was really busy today so I was using what I had to save time and have a hot meal ready when we all got home!) mix together the 2 cans of mushroom soup, wozzy, wine, thyme, and sauteed onions and garlic. Add the browned meats to the mixture (after draining the oil off of them!) and stir it all up. Put on low and let it simmer for 3-4 hours. then add the sour cream and mix thoroughly. Then add the potatoes and mix. Turn pot up to high and heat for about 20-30 more minutes or until hot throughout. Serve with homemade rolls, and a green vegg.
1 pkg hot italian sausage (caseings removed)
2 cans cream of mushroom soup
1 cup cooking wine
1 onion chopped
1 tbsp chopped garlic
1/2 tsp thyme
3/4- 1 cup sour cream
sauteed mushrooms (optional)
2 cans sliced potatoes or 2 russet potatoes par boiled and sliced
2 tbsp butter
3tbsp wozzy sauce
Brown beef and sausage over med-high heat. Meanwhile in separate pan saute onions in butter til translucent(if adding mushrooms, they go in now too!). When the onions are softened and the butter is beginning to brown, not the onions the butter, add the garlic and saute but do not allow to brown. In crock pot--you can also do this in a large pot (which is much quicker and I was really busy today so I was using what I had to save time and have a hot meal ready when we all got home!) mix together the 2 cans of mushroom soup, wozzy, wine, thyme, and sauteed onions and garlic. Add the browned meats to the mixture (after draining the oil off of them!) and stir it all up. Put on low and let it simmer for 3-4 hours. then add the sour cream and mix thoroughly. Then add the potatoes and mix. Turn pot up to high and heat for about 20-30 more minutes or until hot throughout. Serve with homemade rolls, and a green vegg.
Sunday, October 23, 2011
Maple-Pretzle Pork
about 10 thin cut pork chops
1/3c - 1c pure maple syrup
1-2 c crushed pretzles or pretzle crackers (crush them very well)
Preheat oven to 375. In a bowl place the pork chops and add the maple syrup until covered. In a pie plate or a dish place the pretzle crumbs. Line a sheet tray with aluminum foil. Take the maple coated chops one at the time and dip them into the pretzle crumbs until fully coated. Place on the sheet tray. Bake for 20 minutes and then turn up the oven to 425 for around 5 minutes.
1/3c - 1c pure maple syrup
1-2 c crushed pretzles or pretzle crackers (crush them very well)
Preheat oven to 375. In a bowl place the pork chops and add the maple syrup until covered. In a pie plate or a dish place the pretzle crumbs. Line a sheet tray with aluminum foil. Take the maple coated chops one at the time and dip them into the pretzle crumbs until fully coated. Place on the sheet tray. Bake for 20 minutes and then turn up the oven to 425 for around 5 minutes.
Thursday, October 6, 2011
Cabbage and Noodles
1 sm/med head cabbage, shredded salted and left for 10-15 minutes then squeezed of water
1 med red onion sliced
salt and pepper
1/2 c butter
1 lb bag of wide noodles, cooked to pkg directions
In a pot or large saute pan add the butter and melt. Add the onions and the cabbage, sauteing until browned and tender, like making carmelized onions, only its with cabbage. Season with salt and pepper to taste. Add the cooked noodles and saute with the cabbage onion mixture until they mingle the flavors. Serve immeditately! YUMMY!!
1 med red onion sliced
salt and pepper
1/2 c butter
1 lb bag of wide noodles, cooked to pkg directions
In a pot or large saute pan add the butter and melt. Add the onions and the cabbage, sauteing until browned and tender, like making carmelized onions, only its with cabbage. Season with salt and pepper to taste. Add the cooked noodles and saute with the cabbage onion mixture until they mingle the flavors. Serve immeditately! YUMMY!!
Pork and Apples In The Crock Pot
This was yummy, kids and adults enjoyed alike.
8 boneless pork chops
1 onion sliced thin or chopped
4 granny smith apples, peeled cored and sliced thin like the onions
1 c chicken broth
1/3 c orange juice
1/4 tsp ground red pepper (cayenne)
1/2-3/4 tsp ground mustard
1 tbsp canola oil
2 tbsp butter
salt and pepper (for seasoning chops before browning and seasoning the food throughout)
1-2 tbsp apple cider vinegar
2-3 tbsp brown sugar
In a med saute pan, add the oil and half the butter and brown the chops in batches, about 2-3 minutes per side. Place in bottom of the crock pot. In the same pan add other half of butter and the apples and onions. saute until they begin to pick up some of the color of the pork. Add to the top of the chops in crock pot. To the saute pan add the oj, broth, mustard, brown sugar, and season to taste, scrape up any remaining brown bits and allow to mix thoroughly. Pour sauce over top of onions, apples, and chops mixture. Turn crock pot to high and cook 2-3 hours or until the chops are tender and cooked through. I added the cider vinegar at this time after tasting and also seasoned with salt and pepper. At this point I removed the chops and mixed a slurry of 1/4 c cold water to about 2-3 tbsp corn startch and added it to the pot. Stiring until thickened (happend fast). I added the chops back into the pot and then allowed to hang out and cool a bit. I served over mashed potatoes, this would go well with any veggie, but remember there are lots of apples in this. And it was yummy!
8 boneless pork chops
1 onion sliced thin or chopped
4 granny smith apples, peeled cored and sliced thin like the onions
1 c chicken broth
1/3 c orange juice
1/4 tsp ground red pepper (cayenne)
1/2-3/4 tsp ground mustard
1 tbsp canola oil
2 tbsp butter
salt and pepper (for seasoning chops before browning and seasoning the food throughout)
1-2 tbsp apple cider vinegar
2-3 tbsp brown sugar
In a med saute pan, add the oil and half the butter and brown the chops in batches, about 2-3 minutes per side. Place in bottom of the crock pot. In the same pan add other half of butter and the apples and onions. saute until they begin to pick up some of the color of the pork. Add to the top of the chops in crock pot. To the saute pan add the oj, broth, mustard, brown sugar, and season to taste, scrape up any remaining brown bits and allow to mix thoroughly. Pour sauce over top of onions, apples, and chops mixture. Turn crock pot to high and cook 2-3 hours or until the chops are tender and cooked through. I added the cider vinegar at this time after tasting and also seasoned with salt and pepper. At this point I removed the chops and mixed a slurry of 1/4 c cold water to about 2-3 tbsp corn startch and added it to the pot. Stiring until thickened (happend fast). I added the chops back into the pot and then allowed to hang out and cool a bit. I served over mashed potatoes, this would go well with any veggie, but remember there are lots of apples in this. And it was yummy!
Saturday, September 10, 2011
Sweet and Savory Apple Pancake Bake
Here is the original recipe that inspired my version of this meal:
2 apples chopped into small bites
1/2 red onion chopped
1/2 pound of bacon (frozen for a bit and then sliced into thin bits for browning)
1 1/2 c baking mix
1 1/2 c milk
1 c. liquid eggs
4 tbsp brown sugar (divided)
4 tbsp real maple sugar (divided)
2 c. shredded cheddar
2 apples peeled and then diced
Spray two pie pans with baking spray and preheat oven to 375. Place the diced apples into the pie plates, one apple per plate. add the brown sugar to the apples and mix until well coated. In a separate bowl mix the eggs, baking mix and milk until together, may be a bit lumpy. pour the baking mixture over the apples adding an equal amout to each pie plate. meanwhile brown the bacon in a pan, rending as much fat as possible (this means you brown on a low setting). Drain the bacon on towels and add the red onion to the hot oil and slowly carmelize the onion in the bacon drippings. Then add two tbsps each of the maple syrup to the pie pans of apple mixture. When the onions are browned and tender sprinkle half into each pie plate. Do the same with the bacon. I stirred each pie plate at this point to make sure everything was evenly distributed and that the maple syrup didn't just sink to the bottom. Then add the cheddar (half in each pie plate) and press it until it sinks under the batter. Bake in the oven for 30 to 35 minutes or until it is golden and a tooth pick or knife inserted into the middle comes out clean. Slice into eight pieces each and serve warm with more real maple syrup.
This is like a big apple/bacon/cheddar pancake...We enjoyed it!
2 apples chopped into small bites
1/2 red onion chopped
1/2 pound of bacon (frozen for a bit and then sliced into thin bits for browning)
1 1/2 c baking mix
1 1/2 c milk
1 c. liquid eggs
4 tbsp brown sugar (divided)
4 tbsp real maple sugar (divided)
2 c. shredded cheddar
2 apples peeled and then diced
Spray two pie pans with baking spray and preheat oven to 375. Place the diced apples into the pie plates, one apple per plate. add the brown sugar to the apples and mix until well coated. In a separate bowl mix the eggs, baking mix and milk until together, may be a bit lumpy. pour the baking mixture over the apples adding an equal amout to each pie plate. meanwhile brown the bacon in a pan, rending as much fat as possible (this means you brown on a low setting). Drain the bacon on towels and add the red onion to the hot oil and slowly carmelize the onion in the bacon drippings. Then add two tbsps each of the maple syrup to the pie pans of apple mixture. When the onions are browned and tender sprinkle half into each pie plate. Do the same with the bacon. I stirred each pie plate at this point to make sure everything was evenly distributed and that the maple syrup didn't just sink to the bottom. Then add the cheddar (half in each pie plate) and press it until it sinks under the batter. Bake in the oven for 30 to 35 minutes or until it is golden and a tooth pick or knife inserted into the middle comes out clean. Slice into eight pieces each and serve warm with more real maple syrup.
This is like a big apple/bacon/cheddar pancake...We enjoyed it!
Tuesday, September 6, 2011
Bake Marinated Chicken Fingers
equal parts of a vinegar and an oil (I usually use olive oil and have tried both cider and balsamic vinegar)
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in
mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in
mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!
Friday, June 17, 2011
Green Taco Soup
1 lb ground beef
1 large can baked maple flavored beans
1 jar green salsa 16 or more ounces
2 cups beef broth
assorted veggies chopped to bit size (tomatoes, carrots, onions, corn)
brown beef and drain. add beef and remaining ingredients to crock pot and turn on low for 8 ours or hign for 2-3 hours. Serve with a side of corn bread. Yummy and easy!
1 large can baked maple flavored beans
1 jar green salsa 16 or more ounces
2 cups beef broth
assorted veggies chopped to bit size (tomatoes, carrots, onions, corn)
brown beef and drain. add beef and remaining ingredients to crock pot and turn on low for 8 ours or hign for 2-3 hours. Serve with a side of corn bread. Yummy and easy!
Monday, May 16, 2011
Chicken Flautas
I made chicken flautas for dinner the other night from a food network recipe and they were really good, VERY filling (I only ate one and Will only ate two). Here is what I did and where I got my inspiration!
Shredded Chicken Breast:
placed 3 chix breats in a crock pot and then in a bowl I mixed about 1 c of water with garlic powder, galic salt, chopped garlic, and some boullion mix (not much) and some pepper. I then poured that over top and cooked on high for 3 hours, shredded it and used it in place of rotisseri chix called for in the following recipe.
Chicken Flautas with Avocado creme
These made ALOT of food and we ate this for three days!! Seriously! They were good though. I don't think I will make them often as it is just so much, unless I made them for a party or something.
Shredded Chicken Breast:
placed 3 chix breats in a crock pot and then in a bowl I mixed about 1 c of water with garlic powder, galic salt, chopped garlic, and some boullion mix (not much) and some pepper. I then poured that over top and cooked on high for 3 hours, shredded it and used it in place of rotisseri chix called for in the following recipe.
Chicken Flautas with Avocado creme
These made ALOT of food and we ate this for three days!! Seriously! They were good though. I don't think I will make them often as it is just so much, unless I made them for a party or something.
Sunday, April 24, 2011
Recommended Recipes
Sausage Potato Salad****
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
Monday, April 18, 2011
Black Bean Enchilada Lasagna
Here is the recipe that inspired this meal, but it simply added some inspiration.
But here's what I did...
Enchilada Sauce:
2 cans of tomato sauce
1 can of cream of chicken soup
3 tsp chopped fresh garlic
1/4 tsp ground red pepper
1 tsp ground cumin
2 1/2 tsp chili powder
1/2 tsp salt
Black Ben Filling
1 tbsp jarred jalapenos
1 half large onion chopped
2 tsp chopped fresh garlic
1 tbsp olive oil
2 cans black beans, rinsed and drained
1/2 tsp oregano
1/2 tsp salt or less( I didn't measure, just spinkled some)
12-13 corn tortillas
1-2 cups shredded cheese
What I did:
I put all the ingreds for the sauce in a large pot and brought it to a boil. I let my son Kace help me with this since it was pretty easy and he was able to measure and pour most of this and stir, so you know if my five-year-old can its easy. Then in a large skillet I heated the oil for the filling and added the onions, jalapenos and also the garlic and sauted on med until the onions were translucent, but not brown. I then added the salt and oregano until the oil was able to make the spice aromatic. Then the beans. I let them hang out with the other veggies until they were pipping hot and smelled yummy. Then I put a large spoonfull of the sauce into a greased 9x13 pan and then layered the first corn tortillas on, them layered sauce on top of them. The half the bean mixture and then someof the cheese. I repeated this and ended with tortillas and topped that with the reamining sauce. I baked in a preheated 350 oven for 30 minutes or until bubbly and the sauce was nicely absorbed. It was really YUMMY!
But here's what I did...
Enchilada Sauce:
2 cans of tomato sauce
1 can of cream of chicken soup
3 tsp chopped fresh garlic
1/4 tsp ground red pepper
1 tsp ground cumin
2 1/2 tsp chili powder
1/2 tsp salt
Black Ben Filling
1 tbsp jarred jalapenos
1 half large onion chopped
2 tsp chopped fresh garlic
1 tbsp olive oil
2 cans black beans, rinsed and drained
1/2 tsp oregano
1/2 tsp salt or less( I didn't measure, just spinkled some)
12-13 corn tortillas
1-2 cups shredded cheese
What I did:
I put all the ingreds for the sauce in a large pot and brought it to a boil. I let my son Kace help me with this since it was pretty easy and he was able to measure and pour most of this and stir, so you know if my five-year-old can its easy. Then in a large skillet I heated the oil for the filling and added the onions, jalapenos and also the garlic and sauted on med until the onions were translucent, but not brown. I then added the salt and oregano until the oil was able to make the spice aromatic. Then the beans. I let them hang out with the other veggies until they were pipping hot and smelled yummy. Then I put a large spoonfull of the sauce into a greased 9x13 pan and then layered the first corn tortillas on, them layered sauce on top of them. The half the bean mixture and then someof the cheese. I repeated this and ended with tortillas and topped that with the reamining sauce. I baked in a preheated 350 oven for 30 minutes or until bubbly and the sauce was nicely absorbed. It was really YUMMY!
Friday, April 8, 2011
Chicken Alfredo/Tomato Bake
2-3 boneless skinless chick breast sliced into thin strips
1-2 tbps olive oil
1-2 tsp chopped garlic
1 green, red or yellow pepper cut into strips (or a mix of all)
1/4 c. chopped procuito or ham
2 cups large egg noodles (cooked to package directions)
1 jar tomato pasta sauce or equivalent in homemade (about 15 or more ounces)
1 jar Alfredo or homemade Alfredo sauce ( about 15 ounces)
1/2 c Parmesan cheese, shredded
Preheat oven to 350. Brown chicken in oil until cooked through. Add garlic and ham/prosciutto. Cook until garlic is tender but not burned and the prosciutto is a little browned. Then add the peppers, cook until tender, but still crisp. Add half the tomato sauce to the pan mixture. grease a 9x13 baking pan and then dump the skillet mixture into it. Top with the remaining tomato sauce. Add the jar of Alfredo sauce, drizzling on the top in lines, it will not cover the top totally. Add the cheese on top. Bake 20-30 minutes or until browned and bubbly. Serve immediately with garlic bread and salad! YUMMY! This is one of our favorite recipes, easy to fix and definitely comfort food. The kids love it. We don't eat it too often, but when we do we rarely have leftovers.
1-2 tbps olive oil
1-2 tsp chopped garlic
1 green, red or yellow pepper cut into strips (or a mix of all)
1/4 c. chopped procuito or ham
2 cups large egg noodles (cooked to package directions)
1 jar tomato pasta sauce or equivalent in homemade (about 15 or more ounces)
1 jar Alfredo or homemade Alfredo sauce ( about 15 ounces)
1/2 c Parmesan cheese, shredded
Preheat oven to 350. Brown chicken in oil until cooked through. Add garlic and ham/prosciutto. Cook until garlic is tender but not burned and the prosciutto is a little browned. Then add the peppers, cook until tender, but still crisp. Add half the tomato sauce to the pan mixture. grease a 9x13 baking pan and then dump the skillet mixture into it. Top with the remaining tomato sauce. Add the jar of Alfredo sauce, drizzling on the top in lines, it will not cover the top totally. Add the cheese on top. Bake 20-30 minutes or until browned and bubbly. Serve immediately with garlic bread and salad! YUMMY! This is one of our favorite recipes, easy to fix and definitely comfort food. The kids love it. We don't eat it too often, but when we do we rarely have leftovers.
Saturday, April 2, 2011
Tried and Enjoyed
Tried This recently and really enjoyed them! We Hope you do too! It's not my recipe, but I cannot find the link to the recipe. I am not trying to steal the credit at all!
Ingredients:
Crock pot pork with red cabbage
Ingredients:
- 4 cups shredded red cabbage
- 1 onion, chopped
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 pound boneless pork shoulder roast
Preparation:
Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skilllet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours. Serves 6.
Tuesday, March 29, 2011
New Recipe: Penne with Ricotta and Bacon
1 pound penne
8 slices bacon (about 1/2 pound)
½ large onion, sliced
15 ounces whole-milk ricotta cheese, at room temperature
10 fresh basil leaves, chopped
1 tsp chopped fresh garic or one garlic clove chopped
sprinkle of crushed red pepper flakes
1.In a large pot of boiling salted water, cook the penne until al dente. Reserve one ladle of cooking water, then drain the pasta and transfer to a serving bowl. In a medium skillet, fry the bacon until crisp and transfer to a plate, leaving the bacon fat in the skillet. Add the onions to the skillet and cook until golden, about 10 minutes. Stir the onions and ricotta into the pasta along with the reserved pasta cooking water. Crumble the bacon and sprinkle it over the pasta, here I would actually add an additional step, I would pour everything except the basil into a baking dish and bake at 350 for 15-20 minutes until it is nice and hot. I would even top it with a little parm or mozzarella. After taking it from the oven I would top with the basil then.
I tried this first exactly to the specification on the web page, but after sitting down and it getting cold I was ready to make a few changes. I woud also not mind subbing in dried basil flakes into the ricotta instead of fresh. My kids didn't like the wilted salad in their pasta and picked all of it out, which is not usual for them. This recipe is very filling, we had left overs and everyone was stuffed after one serving, I even ate less than I thought I would, not because it wasn't good. I also WOULD NOT add any extra salt.
Here's the original recipe!
Tuesday, February 15, 2011
Beef Boogie Woogie (beef stew)
this is a modified recipe for beef boogie woogie, not sure why it is called that, it is basically beef stew. We LOVE stew especially in the winter and fall.
1 can cream of mushroom soup
1/2 c sherry cooking wine
1 to 2 tbsp emeril's essence
1/2 tsp dried thyme
2lbs stew meat
1 c. quartered mushrooms
1 c carrots rough chopped
2 bay leaves
how ever many different veggies you want to include
just enough beef broth or water to barely cover eveything in the pot
Brown beef in oil. Add wine to deglaze the pan scrapping up the brown bits. add the soup, thyme, veggies, other seasonings, bay leaves, extra water/broth and cook 2-3 hours or until veggies and beef are tender. I usually only add the veggies and extra broth after about an hour of cooking otherwise they get too mushy and I like them to be a bit crisp. I cook the beef and the seasonings and soup for awhile alone to let the flavors merge and the meat to tender up. This is very yummy! We love it.
1 can cream of mushroom soup
1/2 c sherry cooking wine
1 to 2 tbsp emeril's essence
1/2 tsp dried thyme
2lbs stew meat
1 c. quartered mushrooms
1 c carrots rough chopped
2 bay leaves
how ever many different veggies you want to include
just enough beef broth or water to barely cover eveything in the pot
Brown beef in oil. Add wine to deglaze the pan scrapping up the brown bits. add the soup, thyme, veggies, other seasonings, bay leaves, extra water/broth and cook 2-3 hours or until veggies and beef are tender. I usually only add the veggies and extra broth after about an hour of cooking otherwise they get too mushy and I like them to be a bit crisp. I cook the beef and the seasonings and soup for awhile alone to let the flavors merge and the meat to tender up. This is very yummy! We love it.
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