90. Rosemary Bread
Yesterday was our Anniversary, so we out to dinner friday and yesterday I did not want to cook. Plus tomorrow I am taking the kids to Florida for spring break. So I will not cook until next sat. This bread smells great as its cooking.
*1 cup water
*3 tablespoons olive oil
*1 1/2 teaspoons white sugar
*1 1/2 teaspoons salt
*1/4 teaspoon Italian seasoning
*1/4 teaspoon ground black pepper
*1 tablespoon dried rosemary
*2 1/2 cups bread flour
*1 1/2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.
Sunday, March 28, 2010
Thursday, March 25, 2010
march 25
89. Amazing Pork Tenderloin
Eli started soccer today and do you know what time they thought having 4-5 years play? 6-7 at night. So I guess crock pot it will be on thursdays.
This as good. I really thought that it was the best pork I had had in a long time.
*1 (2 pound) pork tenderloin
*1 (1 ounce) envelope dry onion soup mix
*1 cup water
*3/4 cup red wine
*3 tablespoons minced garlic
*3 tablespoons soy sauce
*freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of the soup packet.
Pour water, wine, and soy sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
Sprinkle with pepper, cover, and cook on low setting for 4 hours.
Serve with cooking liquid on the side as au jus.
Eli started soccer today and do you know what time they thought having 4-5 years play? 6-7 at night. So I guess crock pot it will be on thursdays.
This as good. I really thought that it was the best pork I had had in a long time.
*1 (2 pound) pork tenderloin
*1 (1 ounce) envelope dry onion soup mix
*1 cup water
*3/4 cup red wine
*3 tablespoons minced garlic
*3 tablespoons soy sauce
*freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of the soup packet.
Pour water, wine, and soy sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
Sprinkle with pepper, cover, and cook on low setting for 4 hours.
Serve with cooking liquid on the side as au jus.
Wednesday, March 24, 2010
March 24
88. Zitti
This was sorta my own recipe that I just make as I go.
We all liked it and thought it was good enough to make again. Eli even ate the whole thing.
*1-2 lb sausage
*1 lb pasta (I used shells)
*2 cups mozzarella cheese
*1 cup parmesan cheese
*1 large container of pasta sauce
*1 can of diced tomatoes
*1 tsp basil
*1 tsp garlic salt
*pepper
Brown the sausage
Boil the noodles
Mix everything together and bake at 375 for 30 minutes
You really cant mess it up!
This was sorta my own recipe that I just make as I go.
We all liked it and thought it was good enough to make again. Eli even ate the whole thing.
*1-2 lb sausage
*1 lb pasta (I used shells)
*2 cups mozzarella cheese
*1 cup parmesan cheese
*1 large container of pasta sauce
*1 can of diced tomatoes
*1 tsp basil
*1 tsp garlic salt
*pepper
Brown the sausage
Boil the noodles
Mix everything together and bake at 375 for 30 minutes
You really cant mess it up!
Monday, March 22, 2010
March 22
87. Beef Pot Pie
This was ok. Dave liked it more than I did. To be far I hate gravy. I know its strange and every year I have to remind my mother in law that I dont like gravy. Its like that scene in My Big Fat Greek Wedding when he says that he does not eat meat.....that is the same look I get when saying I dont like gravy. But there I said it again...I dont like gravy. That may be the reason this was not a hit for me.
*1 (about 3 lbs) boneless beef chuck, cut into 1/2 inch cubes
*1 TBSP vegetable oil
*1 onion, minced
*2 carrots, peeled and chopped
*4 garlic cloves, minced
*5 TBSP flour
*3/4 cup dry red wine
*1 1/2 cups beef broth
*1 1/2 chicken broth
*1 TBSP tomato paste
*2 tsp thyme
*1 cup frozen peas
Pat the beef dry and season with salt and pepper
Heat oil in a large Dutch oven over medium high heat
Add the beef and brown, do not crowd the meat (you may need to do it in 2 shifts)
Transfer meat to a bowl and add onion and carrot to the pot, with any of the fat of the meat
Add 1/2 tsp salt
Cook until onion is soft about 5 minutes
Add the garlic and cook until fragrant
Stir in flour and cook for 1 minute
Whisk in wine, scraping up the brown bits
Add the broths, tomato paste and thyme
Add the beef and simmer until beef is tender, about 45 minutes
Preheat oven to 400
Stir in Peas, then pour into a 9x13 baking dish and cover with a pie crust. (I cheated and used frozen puff pastry that I thawed and that was my favorite part)
Bake for 20 minutes and then let cook for about 10 minutes
This was ok. Dave liked it more than I did. To be far I hate gravy. I know its strange and every year I have to remind my mother in law that I dont like gravy. Its like that scene in My Big Fat Greek Wedding when he says that he does not eat meat.....that is the same look I get when saying I dont like gravy. But there I said it again...I dont like gravy. That may be the reason this was not a hit for me.
*1 (about 3 lbs) boneless beef chuck, cut into 1/2 inch cubes
*1 TBSP vegetable oil
*1 onion, minced
*2 carrots, peeled and chopped
*4 garlic cloves, minced
*5 TBSP flour
*3/4 cup dry red wine
*1 1/2 cups beef broth
*1 1/2 chicken broth
*1 TBSP tomato paste
*2 tsp thyme
*1 cup frozen peas
Pat the beef dry and season with salt and pepper
Heat oil in a large Dutch oven over medium high heat
Add the beef and brown, do not crowd the meat (you may need to do it in 2 shifts)
Transfer meat to a bowl and add onion and carrot to the pot, with any of the fat of the meat
Add 1/2 tsp salt
Cook until onion is soft about 5 minutes
Add the garlic and cook until fragrant
Stir in flour and cook for 1 minute
Whisk in wine, scraping up the brown bits
Add the broths, tomato paste and thyme
Add the beef and simmer until beef is tender, about 45 minutes
Preheat oven to 400
Stir in Peas, then pour into a 9x13 baking dish and cover with a pie crust. (I cheated and used frozen puff pastry that I thawed and that was my favorite part)
Bake for 20 minutes and then let cook for about 10 minutes
Sunday, March 21, 2010
march 21
85. All American Meatloaf
This was good meatloaf. It really was moist and yummy. Now we all love meatloaf, so its hard to have a bad meatloaf for us.
*1 TBSP oil
*1 onion, chopped fine
*2 cloves garlic, minced
*1/2 tsp dried thyme
*1/2 cup ketchup
*1/4 cup brown sugar
*4 tsp cider vinegar
*2 large eggs
*1/2 cup milk
*2 tsp Dijon mustard
*2 tsp worcestershire
*1 tsp salt
*1 tsp pepper
*1/4 tsp Tabasco
*2 lbs meatloaf mix (if you can not find it mix lean beef and ground pork) I used beef and venison)
*2/3 cup crushed saltine crackers or breadcrumbs
*1/3 cup parsley
Heat oven to 350
Heat oil in a skillet over medium high heat
Add onion and cook until soft, about 5 minutes
Stir in garlic and cook until fragrant, about 15 seconds
Set aside to cook
Meanwhile mix together ketchup, brown sugar and vinegar, set aside
In a separate bowl mix the eggs, milk, mustard and worcestershire, salt, pepper and Tabasco
Mix the meat crackers or bread crumbs, onion and garlic and egg mixture until evenly blended and the mixture does not stick to the side of the bowl, add a little more milk if it sticks
Turn the mixture onto a foil -lined baking sheet and shape into a loaf
Brush with half the ketchup mixture and bake for 45 minutes
Brush with remaining ketchup and bake another 15 minutes
(make sure that meat is cooked to 160 in the middle
Let cool for 15 minutes and then serve
86. Zucchini with Lemon and Thyme
I knew that this would be a test with my parents. Neither are big on zucchini, but that is what this year is about. So I broke out a Martha recipe and tested it. Everyone likes it. We even got into a big chat about what is a fruit vs a vegetable. (just so you know....cucumbers are a fruit)
*1 1/2 zucchini, cut into large pieces
*2 tsp extra virgin olive oil
* salt and pepper
*1 TBSP lemon juice
*1 tsp thyme
In a skillet heat the oil over medium high heat
Add the zucchini and season with salt and pepper
Toss to coat in oil
Cook until golden brown in spots, about 4 minutes
Transfer to a serving bowl and add the lemon and thyme
This was good meatloaf. It really was moist and yummy. Now we all love meatloaf, so its hard to have a bad meatloaf for us.
*1 TBSP oil
*1 onion, chopped fine
*2 cloves garlic, minced
*1/2 tsp dried thyme
*1/2 cup ketchup
*1/4 cup brown sugar
*4 tsp cider vinegar
*2 large eggs
*1/2 cup milk
*2 tsp Dijon mustard
*2 tsp worcestershire
*1 tsp salt
*1 tsp pepper
*1/4 tsp Tabasco
*2 lbs meatloaf mix (if you can not find it mix lean beef and ground pork) I used beef and venison)
*2/3 cup crushed saltine crackers or breadcrumbs
*1/3 cup parsley
Heat oven to 350
Heat oil in a skillet over medium high heat
Add onion and cook until soft, about 5 minutes
Stir in garlic and cook until fragrant, about 15 seconds
Set aside to cook
Meanwhile mix together ketchup, brown sugar and vinegar, set aside
In a separate bowl mix the eggs, milk, mustard and worcestershire, salt, pepper and Tabasco
Mix the meat crackers or bread crumbs, onion and garlic and egg mixture until evenly blended and the mixture does not stick to the side of the bowl, add a little more milk if it sticks
Turn the mixture onto a foil -lined baking sheet and shape into a loaf
Brush with half the ketchup mixture and bake for 45 minutes
Brush with remaining ketchup and bake another 15 minutes
(make sure that meat is cooked to 160 in the middle
Let cool for 15 minutes and then serve
86. Zucchini with Lemon and Thyme
I knew that this would be a test with my parents. Neither are big on zucchini, but that is what this year is about. So I broke out a Martha recipe and tested it. Everyone likes it. We even got into a big chat about what is a fruit vs a vegetable. (just so you know....cucumbers are a fruit)
*1 1/2 zucchini, cut into large pieces
*2 tsp extra virgin olive oil
* salt and pepper
*1 TBSP lemon juice
*1 tsp thyme
In a skillet heat the oil over medium high heat
Add the zucchini and season with salt and pepper
Toss to coat in oil
Cook until golden brown in spots, about 4 minutes
Transfer to a serving bowl and add the lemon and thyme
Friday, March 19, 2010
march 19
84. Best cupcakes
these are really good. Elise even ate them and she does not normally like cupcakes!
*1 (19.5 ounce) package brownie mix
*2 eggs
*1/2 cup canola oil
*1/4 cup water
*1 (18.25 ounce) package white cake mix
*2 tablespoons canola oil
*1 1/3 cups water
*3 egg whites
Preheat an oven to 350
Line 48 muffin cups with paper liners.
Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl.
Stir just until fully incorporated, about 50 strokes; set aside.
Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined.
Mix on medium speed for 2 minutes.
Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full.
Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minute
these are really good. Elise even ate them and she does not normally like cupcakes!
*1 (19.5 ounce) package brownie mix
*2 eggs
*1/2 cup canola oil
*1/4 cup water
*1 (18.25 ounce) package white cake mix
*2 tablespoons canola oil
*1 1/3 cups water
*3 egg whites
Preheat an oven to 350
Line 48 muffin cups with paper liners.
Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl.
Stir just until fully incorporated, about 50 strokes; set aside.
Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined.
Mix on medium speed for 2 minutes.
Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full.
Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minute
Thursday, March 18, 2010
march 18
81. Crusty Potato Bread
*3 1/4 cups bread flour
*1/2 cup instant mashed potato flakes
*1 tablespoon white sugar
*1 1/2 teaspoons salt
*2 tablespoons butter
*1 1/4 cups water
*2 teaspoons instant yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.
Makes 1-2 lb loaf
82. Zucchini Patties
These were a hit with everyone. My dad claims that he does not like zucchini and he liked them. I dont really know how someone can not like it but he said that he does not. Plus the left over one our dog really liked and she is picky!
*2 cups grated zucchini
*2 eggs, beaten
*1/4 cup chopped onion
*1/2 cup all-purpose flour
*1/2 cup grated Parmesan cheese
*1/2 cup shredded mozzarella cheese
*salt to taste
*2 tablespoons vegetable oil
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt.
Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat.
Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
83. Lighter Chicken Pot Pie
This was a good low calorie meal and it was good. My dad thought it needed more salt and pepper but that would not be as healthy. We really liked it.
*2 bone-in skin on chicken breast halves
*3 TBSP olive oil
*salt and pepper
*4 carrots, sliced into 3/4-inch-thick pieces
*1 onion, finely chopped
*1/2 tsp thyme
*1/4 cup flour
*2 1/2 cup milk
*1 package frozen peas, thawed
*2 TBSP lemon juice
*6 frozen phyllo dough sheets, thawed
Preheat oven to 400
Place chicken on baking sheet, season with salt and pepper
Roast until 165 inside about 25 minutes
Let cool; remove skin and bones and shred meat
While chicken is roasting, heat 2 TBSP oil in a large sauce pan over medium heat
Add carrots, onion and thyme; season with salt and pepper
Cook until carrots are tender about 8-10 minutes; stirring occasionally
Add flour; cook stirring for 1 minute
Gradually add milk, whisking until smooth
Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 6 minutes
Remove from heat; stir in peas, lemon juice and chicken (season with salt and pepper)
Pour filling into a 9-inch round baking dish
Stack Phyllo on a work surface
Using a plate cut the phyllo into a circle
Stack two rounds and brush with 1 tsp olive oil
Repeat and place over filling
Cook for 20 minutes
Let cool before cutting and serving
Cook until carrots are
*3 1/4 cups bread flour
*1/2 cup instant mashed potato flakes
*1 tablespoon white sugar
*1 1/2 teaspoons salt
*2 tablespoons butter
*1 1/4 cups water
*2 teaspoons instant yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.
Makes 1-2 lb loaf
82. Zucchini Patties
These were a hit with everyone. My dad claims that he does not like zucchini and he liked them. I dont really know how someone can not like it but he said that he does not. Plus the left over one our dog really liked and she is picky!
*2 cups grated zucchini
*2 eggs, beaten
*1/4 cup chopped onion
*1/2 cup all-purpose flour
*1/2 cup grated Parmesan cheese
*1/2 cup shredded mozzarella cheese
*salt to taste
*2 tablespoons vegetable oil
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt.
Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat.
Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
83. Lighter Chicken Pot Pie
This was a good low calorie meal and it was good. My dad thought it needed more salt and pepper but that would not be as healthy. We really liked it.
*2 bone-in skin on chicken breast halves
*3 TBSP olive oil
*salt and pepper
*4 carrots, sliced into 3/4-inch-thick pieces
*1 onion, finely chopped
*1/2 tsp thyme
*1/4 cup flour
*2 1/2 cup milk
*1 package frozen peas, thawed
*2 TBSP lemon juice
*6 frozen phyllo dough sheets, thawed
Preheat oven to 400
Place chicken on baking sheet, season with salt and pepper
Roast until 165 inside about 25 minutes
Let cool; remove skin and bones and shred meat
While chicken is roasting, heat 2 TBSP oil in a large sauce pan over medium heat
Add carrots, onion and thyme; season with salt and pepper
Cook until carrots are tender about 8-10 minutes; stirring occasionally
Add flour; cook stirring for 1 minute
Gradually add milk, whisking until smooth
Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 6 minutes
Remove from heat; stir in peas, lemon juice and chicken (season with salt and pepper)
Pour filling into a 9-inch round baking dish
Stack Phyllo on a work surface
Using a plate cut the phyllo into a circle
Stack two rounds and brush with 1 tsp olive oil
Repeat and place over filling
Cook for 20 minutes
Let cool before cutting and serving
Cook until carrots are
Wednesday, March 17, 2010
late
After typing the recipe for last night Blogger showed me this screen that said "OH SNAP" something went wrong. Really....I just wanted to tell it not to be sassy with me. So here is last nights recipe
80. Corn Chowder
*1 TSBP butter
*1 small onion, finely chopped
*3 ribs celery, finely chopped
*2 medium russet potatoes, peeled and cut into 1/2 inch pieces
*2 cups chicken broth
*1 bay leaf
*1/2 tsp paprika
*1 tsp thyme
*1/2 tsp pepper
*1/2 tsp salt
*2 cups milk
*3 cups frozen corn kernels
*1-2 cups diced cook chicken (optional)
Melt butter over medium high heat
Add onion and celery and cook until onion is transparent, but not brown
While onion is cooking put the potato in the slow cooker
Scrape the onion and celery into cooker
Add broth, bay leaf, paprika, thyme, pepper and salt
Cover and cook for 4-5 hours on low
Add the milk, corn and chicken
Stir and cook on high for 1 hour
Remove bay leaf and serve
this was ok. It needed some kind of kick!
80. Corn Chowder
*1 TSBP butter
*1 small onion, finely chopped
*3 ribs celery, finely chopped
*2 medium russet potatoes, peeled and cut into 1/2 inch pieces
*2 cups chicken broth
*1 bay leaf
*1/2 tsp paprika
*1 tsp thyme
*1/2 tsp pepper
*1/2 tsp salt
*2 cups milk
*3 cups frozen corn kernels
*1-2 cups diced cook chicken (optional)
Melt butter over medium high heat
Add onion and celery and cook until onion is transparent, but not brown
While onion is cooking put the potato in the slow cooker
Scrape the onion and celery into cooker
Add broth, bay leaf, paprika, thyme, pepper and salt
Cover and cook for 4-5 hours on low
Add the milk, corn and chicken
Stir and cook on high for 1 hour
Remove bay leaf and serve
this was ok. It needed some kind of kick!
Monday, March 15, 2010
march 15
79. Asian Chicken Salad
Let me tell you all something, I love a good asian salad!! This was so good. Dave and I both really liked it.
*2 tablespoons brown sugar
*2 teaspoons soy sauce
*1 tablespoon sesame oil (optional)
*1/4 cup vegetable oil
*3 tablespoons rice vinegar
*1 (8 ounce) package dried rice noodles
*1 head iceberg lettuce - rinsed, dried, and chopped
*4 boneless chicken breast halves, cooked and shredded
*3 green onions, chopped
*1 tablespoon sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them.
They will puff up in the skillet, so only add a few at a time.
As they begin to puff up, remove and drain them on paper towels.
Be sure to cook long enough as the under cooked noodles will be like eating needles.
Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds.
Let chill about 10 minutes, and just before serving add the cooked rice noodles.
Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want.
You can also pour the dressing over the top of the salad, toss, and serve immediately.
Let me tell you all something, I love a good asian salad!! This was so good. Dave and I both really liked it.
*2 tablespoons brown sugar
*2 teaspoons soy sauce
*1 tablespoon sesame oil (optional)
*1/4 cup vegetable oil
*3 tablespoons rice vinegar
*1 (8 ounce) package dried rice noodles
*1 head iceberg lettuce - rinsed, dried, and chopped
*4 boneless chicken breast halves, cooked and shredded
*3 green onions, chopped
*1 tablespoon sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them.
They will puff up in the skillet, so only add a few at a time.
As they begin to puff up, remove and drain them on paper towels.
Be sure to cook long enough as the under cooked noodles will be like eating needles.
Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds.
Let chill about 10 minutes, and just before serving add the cooked rice noodles.
Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want.
You can also pour the dressing over the top of the salad, toss, and serve immediately.
Sunday, March 14, 2010
march 14
78. Tex-Mex Chili
This was good and not that hard to make. It was really a good chili that I would make again. We really like Chili. Even the kids ate it. Eli only had one time when I thought he may throw up. Once is saying something for Eli.
*4 slices bacon, cut crosswise into 1/2 inch pieces
*3 lb ground turkey
*2 onions, coarsely chopped
*4 cloves garlic minced
*2 jalapena chilis, minced with or without seeds removed (I did not put this in because I did not want the kids to have that much spice.)
*3 TBSP chili powder
*3 TSP unsweetened cocoa powder
*4 tsp cumin
*2 cans (28 ounces) whole peeled tomatoes in puree
*2 TBSP molasses
*1 cup water
*Coarse salt
*3 cans pinto beans drained and rinsed
Heat Dutch oven (there it is again)over medium heat
Add bacon, cook until crisp (about 8 minutes) stirring occasionally
Raise heat to high; add turkey
Cook, breaking apart, until turkey is no longer,8-10 minutes
Add onion, garlic and jalapenos cook until soft
Stir in chili powder, cocoa and cumin, cook stirring until fragrant, about 1 minute
Break up tomatoes and add them to the pot along with puree
Add molasses, the water, and 4 tsp salt; bring to boil
Reduce heat to a simmer; cook partially covered for 30 minutes
Add beans and cook until liquid has thickened; about 30 minutes
Everyone liked it. We had it with some sour cream on top and it was really good.
This was good and not that hard to make. It was really a good chili that I would make again. We really like Chili. Even the kids ate it. Eli only had one time when I thought he may throw up. Once is saying something for Eli.
*4 slices bacon, cut crosswise into 1/2 inch pieces
*3 lb ground turkey
*2 onions, coarsely chopped
*4 cloves garlic minced
*2 jalapena chilis, minced with or without seeds removed (I did not put this in because I did not want the kids to have that much spice.)
*3 TBSP chili powder
*3 TSP unsweetened cocoa powder
*4 tsp cumin
*2 cans (28 ounces) whole peeled tomatoes in puree
*2 TBSP molasses
*1 cup water
*Coarse salt
*3 cans pinto beans drained and rinsed
Heat Dutch oven (there it is again)over medium heat
Add bacon, cook until crisp (about 8 minutes) stirring occasionally
Raise heat to high; add turkey
Cook, breaking apart, until turkey is no longer,8-10 minutes
Add onion, garlic and jalapenos cook until soft
Stir in chili powder, cocoa and cumin, cook stirring until fragrant, about 1 minute
Break up tomatoes and add them to the pot along with puree
Add molasses, the water, and 4 tsp salt; bring to boil
Reduce heat to a simmer; cook partially covered for 30 minutes
Add beans and cook until liquid has thickened; about 30 minutes
Everyone liked it. We had it with some sour cream on top and it was really good.
Saturday, March 13, 2010
March 13
77. Flank Steak
This was really good. Plus it was our first grilling of the season and that is always the best for me. I love it.
This was easy and really good. We had it with the sweet potatoes I made a couple weeks ago.
*1/4 cup soy sauce
*2 tablespoons water
*3 cloves garlic, thinly sliced
*1 tablespoon brown sugar
*1 tablespoon vegetable oil
*1/2 teaspoon ground ginger
*1/2 teaspoon pepper
*1 (1 pound) flank steak
In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.
Add steak and turn to coat.
Cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade.
Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness.
This was really good. Plus it was our first grilling of the season and that is always the best for me. I love it.
This was easy and really good. We had it with the sweet potatoes I made a couple weeks ago.
*1/4 cup soy sauce
*2 tablespoons water
*3 cloves garlic, thinly sliced
*1 tablespoon brown sugar
*1 tablespoon vegetable oil
*1/2 teaspoon ground ginger
*1/2 teaspoon pepper
*1 (1 pound) flank steak
In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.
Add steak and turn to coat.
Cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain and discard marinade.
Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness.
Friday, March 12, 2010
march 12
76. Chicken and Dumplings
This was really good. I had to cook it a bit different than the recipe said. We all really liked it.
By the way the Bread from yesterday was really good. Both the kids really likes it too.
*3 TBSP butter
*1 onion, cut into 1 inch pieces
*5 carrots sliced into 1 1/2 inch pieces
*1 TBSP fresh thyme or 1/2 tsp dried
*1 cup flour
*1 can (14 1/2 on.) chicken broth
*salt and pepper
*1 1/2 lb boneless, skinless chicken thighs cut into 2 inch pieces
*3/4 tsp dill
*1 3/4 tsp baking soda
*1/2 cup milk, plus more if needed
*1 package frozen peas
In a dutch oven (I am going to use mine!!) melt butter over medium heat
Add onion and carrot and thyme
Cover and cook until onion is tender, about 5 minutes, stir occasionally
Add 1/4 cup flour and cook for 30 seconds while stirring
Add the chicken broth and bring to a boil stirring constantly, season with salt and pepper
Nestle chicken in the pot, reduce heat to medium low and cover, stir occasionally
Meanwhile made dumplings
Whisk 3/4 cup flour, baking soda, dill and 1/2 tsp salt
With a fork mix in the milk to form a moist soft batter
Stir into pot the peas
Return to simmer and drop batter into a heaving TBSP, leave space between them
Cover and simmer until chicken is cooked and the dumplings are firm
I had to put this in the oven for about 15 minutes to cook the dumplings all the way. It was really good.
This was really good. I had to cook it a bit different than the recipe said. We all really liked it.
By the way the Bread from yesterday was really good. Both the kids really likes it too.
*3 TBSP butter
*1 onion, cut into 1 inch pieces
*5 carrots sliced into 1 1/2 inch pieces
*1 TBSP fresh thyme or 1/2 tsp dried
*1 cup flour
*1 can (14 1/2 on.) chicken broth
*salt and pepper
*1 1/2 lb boneless, skinless chicken thighs cut into 2 inch pieces
*3/4 tsp dill
*1 3/4 tsp baking soda
*1/2 cup milk, plus more if needed
*1 package frozen peas
In a dutch oven (I am going to use mine!!) melt butter over medium heat
Add onion and carrot and thyme
Cover and cook until onion is tender, about 5 minutes, stir occasionally
Add 1/4 cup flour and cook for 30 seconds while stirring
Add the chicken broth and bring to a boil stirring constantly, season with salt and pepper
Nestle chicken in the pot, reduce heat to medium low and cover, stir occasionally
Meanwhile made dumplings
Whisk 3/4 cup flour, baking soda, dill and 1/2 tsp salt
With a fork mix in the milk to form a moist soft batter
Stir into pot the peas
Return to simmer and drop batter into a heaving TBSP, leave space between them
Cover and simmer until chicken is cooked and the dumplings are firm
I had to put this in the oven for about 15 minutes to cook the dumplings all the way. It was really good.
Thursday, March 11, 2010
March 11
I got a call from a friend who reads the blog. She called and wanted to know if I was ok since I had not cooked in 2 days. I am so sorry. I was not feeling well and then my friend Jen invited me over for dinner last night. I have to admit that I was starting to hit the cooking wall. Part of me wanted to slip into cooking the same old, so a break was needed and helped. Today I wanted to cook again.
74.Peanut Butter and Jelly bread
*1 cup water
*1 1/2 tablespoons vegetable oil
*1/2 cup peanut butter
*1/2 cup blackberry jelly
*1 tablespoon white sugar
*1 teaspoon salt
*1 cup whole wheat flour
*2 cups bread flour
*1 1/2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select a Sweet, Raisin, or Basic setting.
Makes 1.5 lbs.
I cant tell you if this is good or not since its still in the bread machine. Elise told me that it looked really yummy.
75. Linguine with Cauliflower and Brown Butter
*6 TSP butter
*1 head of cauliflower
*coarse salt and pepper
*1/4 cup water
*1 lb linguine (I only used half)
*10 fresh sage leaves
*1 shallot, diced
*3/4 cup parsley
*1/2 cup parmesan cheese
*1/3 cup plain bread crumbs
In a large skillet, melt 2 TBSP butter over medium high heat
Add cauliflower and season with salt, cook until crisp-tender (stir occasionally) about 15 minutes
Add the water and cook until cauliflower is tender when pierced with a knife
Meanwhile in a large pot bring salted water to a boil
Cook pasta until al dente
Reserve 1/2 cup pasta water, drain the pasta
Melt the remaining 4 TBSP butter in same pot over medium heat
Stir in sage and shallot, cook stirring until butter is golden brown, about 3 minutes
Add pasta, cauliflower, parsley, and parmesan; season with salt and pepper
Toss to combine
Add enough reserved pasta water to create a thin sauce to coat pasta
Top with Bread crumbs to serve.
Elise told me that it was the best dinner ever and Dave have it a 9.5. That's saying something. Eli went out to dinner on a man date with my dad, so I dont know what he thinks, I am guessing that the cauliflower would have been a deal breaker. I also added some cropped chicken.
This is a Martha Stewart recipe and I take back the bad things I ever said about her. It rocked.
74.Peanut Butter and Jelly bread
*1 cup water
*1 1/2 tablespoons vegetable oil
*1/2 cup peanut butter
*1/2 cup blackberry jelly
*1 tablespoon white sugar
*1 teaspoon salt
*1 cup whole wheat flour
*2 cups bread flour
*1 1/2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select a Sweet, Raisin, or Basic setting.
Makes 1.5 lbs.
I cant tell you if this is good or not since its still in the bread machine. Elise told me that it looked really yummy.
75. Linguine with Cauliflower and Brown Butter
*6 TSP butter
*1 head of cauliflower
*coarse salt and pepper
*1/4 cup water
*1 lb linguine (I only used half)
*10 fresh sage leaves
*1 shallot, diced
*3/4 cup parsley
*1/2 cup parmesan cheese
*1/3 cup plain bread crumbs
In a large skillet, melt 2 TBSP butter over medium high heat
Add cauliflower and season with salt, cook until crisp-tender (stir occasionally) about 15 minutes
Add the water and cook until cauliflower is tender when pierced with a knife
Meanwhile in a large pot bring salted water to a boil
Cook pasta until al dente
Reserve 1/2 cup pasta water, drain the pasta
Melt the remaining 4 TBSP butter in same pot over medium heat
Stir in sage and shallot, cook stirring until butter is golden brown, about 3 minutes
Add pasta, cauliflower, parsley, and parmesan; season with salt and pepper
Toss to combine
Add enough reserved pasta water to create a thin sauce to coat pasta
Top with Bread crumbs to serve.
Elise told me that it was the best dinner ever and Dave have it a 9.5. That's saying something. Eli went out to dinner on a man date with my dad, so I dont know what he thinks, I am guessing that the cauliflower would have been a deal breaker. I also added some cropped chicken.
This is a Martha Stewart recipe and I take back the bad things I ever said about her. It rocked.
Monday, March 8, 2010
March 8
There are times when you make something and it was so hard but you know it will be worth it in the end. I am not sure that it was the case with this one. It may have been easier to call the local take out Chinese!
72. Sesame Chicken
*1/2 cup fine dry bread crumbs
*1/4 cup sesame seeds
*1/2 cup mayonnaise
*1 teaspoon dry mustard
*1 teaspoon dried minced onion
*3 boneless, skinless chicken breast halves, cooked and cubed
SAUCE:
*1/2 cup mayonnaise
*1/4 cup honey
In a plastic bag, mix bread crumbs and sesame seeds; set aside.
In a small bowl, combine mayonnaise, mustard and onion.
Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.
Place on a greased baking sheet.
Bake at 425 degrees F for 10-12 minutes or until lightly browned.
Combine sauce ingredients; serve with the hot chicken.
73. Vegetable Lo Mein
*8 ounces uncooked spaghetti
*1/4 cup vegetable oil
*2 cups fresh sliced mushrooms
*1 cup shredded carrots
*1/2 cup sliced red bell peppers
*1 onion, chopped
*2 cloves garlic, minced
*2 cups fresh bean sprouts
*1/2 cup chopped green onions
*1 tablespoon cornstarch
*1 cup chicken broth
*1/4 cup hoisin sauce
*2 tablespoons honey
*1 tablespoon soy sauce
*1 teaspoon grated fresh ginger
*1/4 teaspoon cayenne pepper
*1/4 teaspoon curry powder
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender.
Stir in bean sprouts and green onions; cook one minute.
Mix cornstarch and chicken broth in a small bowl and add to stir fry.
Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder.
Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss.
Serve immediately.
The kids liked this and so did I. Dave is not home yet so I dont know what he thinks.
72. Sesame Chicken
*1/2 cup fine dry bread crumbs
*1/4 cup sesame seeds
*1/2 cup mayonnaise
*1 teaspoon dry mustard
*1 teaspoon dried minced onion
*3 boneless, skinless chicken breast halves, cooked and cubed
SAUCE:
*1/2 cup mayonnaise
*1/4 cup honey
In a plastic bag, mix bread crumbs and sesame seeds; set aside.
In a small bowl, combine mayonnaise, mustard and onion.
Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.
Place on a greased baking sheet.
Bake at 425 degrees F for 10-12 minutes or until lightly browned.
Combine sauce ingredients; serve with the hot chicken.
73. Vegetable Lo Mein
*8 ounces uncooked spaghetti
*1/4 cup vegetable oil
*2 cups fresh sliced mushrooms
*1 cup shredded carrots
*1/2 cup sliced red bell peppers
*1 onion, chopped
*2 cloves garlic, minced
*2 cups fresh bean sprouts
*1/2 cup chopped green onions
*1 tablespoon cornstarch
*1 cup chicken broth
*1/4 cup hoisin sauce
*2 tablespoons honey
*1 tablespoon soy sauce
*1 teaspoon grated fresh ginger
*1/4 teaspoon cayenne pepper
*1/4 teaspoon curry powder
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender.
Stir in bean sprouts and green onions; cook one minute.
Mix cornstarch and chicken broth in a small bowl and add to stir fry.
Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder.
Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss.
Serve immediately.
The kids liked this and so did I. Dave is not home yet so I dont know what he thinks.
Sunday, March 7, 2010
March 7
70. Roast Chicken with Vegetables
There was nothing fancy about this meal but it was really good. It was easy to make and the kids both ate it without much fight. However getting Eli to eat the mushroom was a feat!
*1 roasting chicken (3-4 Lbs)
*1 tsp salt
*1/2 tsp pepper
*2 sprigs thyme
*1 lb red potatoes cut into quarters
*1 onion cut into pieces
*5 large carrots, peeled and cut into thick slices
*12 onces mushrooms, cut into half
*1/2 cup chicken broth
Heat oven to 450
Dry chicken and remove excess fat
Sprinkle with salt and pepper inside and out
Place the thyme in the cavity of the bird
Place chicken breast side down in a large roasting pan and heap potatoes, carrots and onion around it
Roast for 30 minutes
Reduce heat to 350
Turn chicken breast side up
Add mushrooms and broth to the pan
Roast for 45 minutes or until bird reaches 160
Remove chicken and continue to roast vegetables if they are not tender enough
71. Cottage Cheese Bread
*1/2 cup water
*1 cup cottage cheese
*2 tablespoons margarine
*1 egg
*1 tablespoon white sugar
*1/4 teaspoon baking soda
*1 teaspoon salt
*3 cups bread flour
*2 1/2 teaspoons active dry yeast
Add the ingredients to your bread machine in the order suggested by the manufacturer, and start. You can use up to 1/2 cup more bread flour if the dough seems too sticky.
This was really yummy bread. I know it seems strange but it was good. I have to say that since I got my bread machine I have not bought a loaf of bread. I think that my dad likes it the most!
There was nothing fancy about this meal but it was really good. It was easy to make and the kids both ate it without much fight. However getting Eli to eat the mushroom was a feat!
*1 roasting chicken (3-4 Lbs)
*1 tsp salt
*1/2 tsp pepper
*2 sprigs thyme
*1 lb red potatoes cut into quarters
*1 onion cut into pieces
*5 large carrots, peeled and cut into thick slices
*12 onces mushrooms, cut into half
*1/2 cup chicken broth
Heat oven to 450
Dry chicken and remove excess fat
Sprinkle with salt and pepper inside and out
Place the thyme in the cavity of the bird
Place chicken breast side down in a large roasting pan and heap potatoes, carrots and onion around it
Roast for 30 minutes
Reduce heat to 350
Turn chicken breast side up
Add mushrooms and broth to the pan
Roast for 45 minutes or until bird reaches 160
Remove chicken and continue to roast vegetables if they are not tender enough
71. Cottage Cheese Bread
*1/2 cup water
*1 cup cottage cheese
*2 tablespoons margarine
*1 egg
*1 tablespoon white sugar
*1/4 teaspoon baking soda
*1 teaspoon salt
*3 cups bread flour
*2 1/2 teaspoons active dry yeast
Add the ingredients to your bread machine in the order suggested by the manufacturer, and start. You can use up to 1/2 cup more bread flour if the dough seems too sticky.
This was really yummy bread. I know it seems strange but it was good. I have to say that since I got my bread machine I have not bought a loaf of bread. I think that my dad likes it the most!
Friday, March 5, 2010
march 5, company
We had some of our best friends over for dinner tonight. Its really the first time we have had people over (other than my wonderful parents) since I started this project. Our friends Alicia and Jason had a baby a few months ago. Since he was born early and then we went to Mexico this was our first time to see him. Alicia called me and wanted to know if she could bring dinner to us. I reminded her that I had to cook. So I made dinner! We all really liked it. Dave gave it a 9...so we are moving on up, like the Jeffersons!
68. Garlic Bread
*1 3/8 cups water
*3 tablespoons olive oil
*1 teaspoon minced garlic
*4 cups bread flour
*3 tablespoons white sugar
*2 teaspoons salt
*1/4 cup grated Parmesan cheese
*1 teaspoon dried basil
*1 teaspoon garlic powder
*3 tablespoons chopped fresh chives
*1 teaspoon coarsely ground black pepper
*2 1/2 teaspoons bread machine yeast
Put it into a Bread Machine and set to 2 lb.
This is such good bread. We all really like it and its so easy. I did not have chives so I left them out.
69. Spicy Turkey Lasagna
*1 lb ground turkey
*1tsp dried oregano
*1 tsp salt
*1 tsp red pepper flakes
*15 onces ricotta cheese
*2 cups Italian-blend cheese
*10 onces frozen chopped spinach, thawed and squeezed dry
*12 lasagna noodles broken in half
*26 onces chunky pasta sauce (or you can make your own) with mushrooms and peppers
*1/2 cup water
Now I did not catch on that this was for the slow cooker until around 4:30 this afternoon. As you can guess the Loopers were coming at 6, so I put it in the oven
Brown the turkey over medium high heat until no longer pink
Season with salt, oregano and red pepper flakes
In a medium bowl mix together ricotta, cheese-blend and spinach
In a slow cooker layer the half the noodles
Spoon half the Turkey mixture
Pour on half the sauce and half the water
Spread half the cheese and repeat the layering
Cover and cook in slow cooker for 4 hours on low.
now, this is what I did.
I mixed the pasta sauce with turkey mixture
I layered the noodles and the the turkey with sauce and the then the cheese.
I cooked it for an hour on 350. I also topped with some parmesan cheese.
For dessert we had strawberry shortcake that I have made many times. Its the best and I would post it if anyone wants to see it.
68. Garlic Bread
*1 3/8 cups water
*3 tablespoons olive oil
*1 teaspoon minced garlic
*4 cups bread flour
*3 tablespoons white sugar
*2 teaspoons salt
*1/4 cup grated Parmesan cheese
*1 teaspoon dried basil
*1 teaspoon garlic powder
*3 tablespoons chopped fresh chives
*1 teaspoon coarsely ground black pepper
*2 1/2 teaspoons bread machine yeast
Put it into a Bread Machine and set to 2 lb.
This is such good bread. We all really like it and its so easy. I did not have chives so I left them out.
69. Spicy Turkey Lasagna
*1 lb ground turkey
*1tsp dried oregano
*1 tsp salt
*1 tsp red pepper flakes
*15 onces ricotta cheese
*2 cups Italian-blend cheese
*10 onces frozen chopped spinach, thawed and squeezed dry
*12 lasagna noodles broken in half
*26 onces chunky pasta sauce (or you can make your own) with mushrooms and peppers
*1/2 cup water
Now I did not catch on that this was for the slow cooker until around 4:30 this afternoon. As you can guess the Loopers were coming at 6, so I put it in the oven
Brown the turkey over medium high heat until no longer pink
Season with salt, oregano and red pepper flakes
In a medium bowl mix together ricotta, cheese-blend and spinach
In a slow cooker layer the half the noodles
Spoon half the Turkey mixture
Pour on half the sauce and half the water
Spread half the cheese and repeat the layering
Cover and cook in slow cooker for 4 hours on low.
now, this is what I did.
I mixed the pasta sauce with turkey mixture
I layered the noodles and the the turkey with sauce and the then the cheese.
I cooked it for an hour on 350. I also topped with some parmesan cheese.
For dessert we had strawberry shortcake that I have made many times. Its the best and I would post it if anyone wants to see it.
Thursday, March 4, 2010
march 4
67. Broccoli and Cheese Campanelle
First the cake was hit and let me tell you it was good. It had that Key Lime bite to it and was refreshing.
Tonights dinner was good. Eli ate it all with only mild threats! Elise hated it and ate three bites that took 30 minutes and then wanted dessert. Let me tell you that it did not happen. This had a kick to it and I did not even use the whole amount of pepper-jack it called for.
*1 lb campanelle pasta
*2 TBSP onion flakes
*1 bag fresh broccoli (12 onces)
*1 jar double cheddar sauce
*8 onces diced ham
*1 cup grated pepper-jack cheese
I used a couple of slices and then I used Mont. Jack cheese
Bring a large pot of lightly salted water to a boil
Add the pasta and the onion flakes, cook for 4 minutes
Add the broccoli and cook for 5 minutes
Meanwhile, in a saucepan heat the cheddar sauce, ham and pepper-jack cheese, stirring occasionally. (it did not say what heat to use, I used LOW)
Drain pasta and return to pot
Stir in cheese sauce mixture until combined
First the cake was hit and let me tell you it was good. It had that Key Lime bite to it and was refreshing.
Tonights dinner was good. Eli ate it all with only mild threats! Elise hated it and ate three bites that took 30 minutes and then wanted dessert. Let me tell you that it did not happen. This had a kick to it and I did not even use the whole amount of pepper-jack it called for.
*1 lb campanelle pasta
*2 TBSP onion flakes
*1 bag fresh broccoli (12 onces)
*1 jar double cheddar sauce
*8 onces diced ham
*1 cup grated pepper-jack cheese
I used a couple of slices and then I used Mont. Jack cheese
Bring a large pot of lightly salted water to a boil
Add the pasta and the onion flakes, cook for 4 minutes
Add the broccoli and cook for 5 minutes
Meanwhile, in a saucepan heat the cheddar sauce, ham and pepper-jack cheese, stirring occasionally. (it did not say what heat to use, I used LOW)
Drain pasta and return to pot
Stir in cheese sauce mixture until combined
Wednesday, March 3, 2010
march 3
66. Pasta Fagiolo with Sausage
This was good. I think that if I make it again I would add something to give it a little more of a kick. One warning...It made a ton of food. So make sure that when you make it, make sure you are cooking for more than 2. Or freeze it. I am sending it with Dave to work tomorrow. I will let you know what they think of it too. Dave really liked it. Have it some good bread.
*2 TBSP olive oil
*1/2 lb sweet Italian sausage, casing removed
*3 cloves garlic, crushed or thinly sliced
*3 large chicken bouillon cubes, dissolved into 6 cups hot water
*1 can (28 ounces) crushed tomatoes
*1 tsp Italian seasoning
*1/2 tsp onion salt
*1/2 tsp black pepper
*1 lb ditalini pasta
*2 cans cannellini beans, drained and rinsed
*1/2 cup shredded Parmesan cheese
In a large sauce pan, heat oil over medium high heat
Crumble sausage into saucepan, stirring until browned (about 5 minutes)
Add garlic and cook for 1 minute
Add dissolved bouillon cubes, tomatoes, Italian seasoning, onion salt and pepper
Bring to boil over high heat
Stir in pasta and reduce heat
Simmer, stirring occasionally for 10 minutes or until pasta is tender
Stir in beans and cook for about 1 minute or until beans are heated through
Serve with cheese
67. Key Lime Cake
One of my best friends birthday is this weekend. She told me in passing that she has not had a birthday cake in 10 years. I could not stand for that. So I asked what kind of cake she wanted and she said something fruity. So this is what I found to make her. I will let you know tomorrow what she thinks of it. We are taking her to lunch tomorrow with no children!! So happy birthday Tracy!!
*1 (18.25 ounce) package lemon cake mix
*1 (3 ounce) package instant lemon pudding mix
*3/4 cup water
*1/2 cup vegetable oil
*4 eggs
*5 tablespoons key lime juice
*1 1/2 cups confectioners' sugar
*3 tablespoons key lime juice
Preheat oven to 350
Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well.
Pour batter into prepared pan.
Bake for 45 minutes.
Pour key lime glaze over cake while still warm.
To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.
This was good. I think that if I make it again I would add something to give it a little more of a kick. One warning...It made a ton of food. So make sure that when you make it, make sure you are cooking for more than 2. Or freeze it. I am sending it with Dave to work tomorrow. I will let you know what they think of it too. Dave really liked it. Have it some good bread.
*2 TBSP olive oil
*1/2 lb sweet Italian sausage, casing removed
*3 cloves garlic, crushed or thinly sliced
*3 large chicken bouillon cubes, dissolved into 6 cups hot water
*1 can (28 ounces) crushed tomatoes
*1 tsp Italian seasoning
*1/2 tsp onion salt
*1/2 tsp black pepper
*1 lb ditalini pasta
*2 cans cannellini beans, drained and rinsed
*1/2 cup shredded Parmesan cheese
In a large sauce pan, heat oil over medium high heat
Crumble sausage into saucepan, stirring until browned (about 5 minutes)
Add garlic and cook for 1 minute
Add dissolved bouillon cubes, tomatoes, Italian seasoning, onion salt and pepper
Bring to boil over high heat
Stir in pasta and reduce heat
Simmer, stirring occasionally for 10 minutes or until pasta is tender
Stir in beans and cook for about 1 minute or until beans are heated through
Serve with cheese
67. Key Lime Cake
One of my best friends birthday is this weekend. She told me in passing that she has not had a birthday cake in 10 years. I could not stand for that. So I asked what kind of cake she wanted and she said something fruity. So this is what I found to make her. I will let you know tomorrow what she thinks of it. We are taking her to lunch tomorrow with no children!! So happy birthday Tracy!!
*1 (18.25 ounce) package lemon cake mix
*1 (3 ounce) package instant lemon pudding mix
*3/4 cup water
*1/2 cup vegetable oil
*4 eggs
*5 tablespoons key lime juice
*1 1/2 cups confectioners' sugar
*3 tablespoons key lime juice
Preheat oven to 350
Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well.
Pour batter into prepared pan.
Bake for 45 minutes.
Pour key lime glaze over cake while still warm.
To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.
Tuesday, March 2, 2010
March 2
65. Baked Pork Chops
Since I live in the wonderful state of south carolina, known for our wonderful mild weather, it snowed today. Really? Its March. So I wanted to make something that did not have me going to the store and was yummy! This was good. the kids liked it too. I dont know why I have such a hard time getting Eli to eat cooked carrots but he will still chew on a book. Oh well!
*6 pork chops
*1 teaspoon garlic powder
*1 teaspoon seasoning salt
*2 egg, beaten
*1/4 cup all-purpose flour
*2 cups Italian-style seasoned bread crumbs
*4 tablespoons olive oil
*1 (10.75 ounce) can condensed cream of mushroom soup
*1/2 cup milk
*1/3 cup white wine
Preheat oven to 350
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
Place the beaten eggs in a small bowl.
Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat.
Fry the pork chops 5 minutes per side, or until the breading appears well browned.
Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour.
While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
After the pork chops have baked for an hour, cover them with the soup mixture.
Replace foil, and bake for another 30 minutes.
Since I live in the wonderful state of south carolina, known for our wonderful mild weather, it snowed today. Really? Its March. So I wanted to make something that did not have me going to the store and was yummy! This was good. the kids liked it too. I dont know why I have such a hard time getting Eli to eat cooked carrots but he will still chew on a book. Oh well!
*6 pork chops
*1 teaspoon garlic powder
*1 teaspoon seasoning salt
*2 egg, beaten
*1/4 cup all-purpose flour
*2 cups Italian-style seasoned bread crumbs
*4 tablespoons olive oil
*1 (10.75 ounce) can condensed cream of mushroom soup
*1/2 cup milk
*1/3 cup white wine
Preheat oven to 350
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
Place the beaten eggs in a small bowl.
Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat.
Fry the pork chops 5 minutes per side, or until the breading appears well browned.
Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour.
While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
After the pork chops have baked for an hour, cover them with the soup mixture.
Replace foil, and bake for another 30 minutes.
Monday, March 1, 2010
March 1
64. Crispy herb Baked Chicken
This was good. I am not going to tell you that it was as good as fried chicken. (what is??) However it was good. We both really liked it and it was easy to make.
*2/3 cup dry potato flakes
*1/3 cup grated Parmesan cheese
*1 teaspoon garlic salt
*1 (3 pound) chicken, skin removed, cut into pieces
*1/3 cup butter, melted
Heat oven to 375
Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt.
Stir until well mixed.
Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
Bake for 45 to 60 minutes, or until chicken is tender and golden brown.
This was good. I am not going to tell you that it was as good as fried chicken. (what is??) However it was good. We both really liked it and it was easy to make.
*2/3 cup dry potato flakes
*1/3 cup grated Parmesan cheese
*1 teaspoon garlic salt
*1 (3 pound) chicken, skin removed, cut into pieces
*1/3 cup butter, melted
Heat oven to 375
Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt.
Stir until well mixed.
Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
Bake for 45 to 60 minutes, or until chicken is tender and golden brown.
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