Monday, May 31, 2010

139. Potato Salad

*2 pounds potatoes, peeled and cut into 3/4 inch chunks
*1 cup Real Mayonnaise
*2 tablespoons vinegar
*1 1/2 teaspoons salt
*1 teaspoon sugar
*1/4 teaspoon ground black pepper
*1 cup thinly sliced celery
*1/2 cup chopped onion
*2 hard-cooked eggs, chopped (optional)

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.
Reduce heat and simmer 10 minutes or until potatoes are tender.
Drain and cool slightly.
Combine Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl.
Add potatoes, celery, onion and eggs and toss gently.
Serve chilled or at room temperature.

I used my new favorite things in the world...fingerling potatoes. We love them and they sell them at Costco for not that much money.

140. sweet slaw

*1 (16 ounce) bag coleslaw mix
*2 tablespoons diced onion
*2/3 cup creamy salad dressing (such as Miracle Whip™)
*3 tablespoons vegetable oil
*1/2 cup white sugar
*1 tablespoon white vinegar
*1/4 teaspoon salt
*1/2 teaspoon poppy seeds

Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
Pour dressing mixture over coleslaw mix and toss to coat.
Chill at least 2 hours before serving.

141. Boston Baked Beans

Trust me....Go out and buy the Bushs Baked Beans. This was a pain in the butt to make and it took forever. My darn oven has been on all day cooking these things. Just go get the can and a can opener and throw them in a bowl.

*2 cups navy beans
*1/2 pound bacon
*1 onion, finely diced
*3 tablespoons molasses
*2 teaspoons salt
*1/4 teaspoon ground black pepper
*1/4 teaspoon dry mustard
*1/2 cup ketchup
*1 tablespoon Worcestershire sauce
*1/4 cup brown sugar

Soak beans overnight in cold water.
Simmer the beans in the same water until tender, approximately 1 to 2 hours.
Drain and reserve the liquid.
Preheat oven to 325
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar.
Bring the mixture to a boil and pour over beans.
Pour in just enough of the reserved bean water to cover the beans.
Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

142. Cheesecake Brownies

This was good. You only need a little piece because its so rich.

Cheese Cake
*1/4 cup cornstarch
*1/2 cup sugar
*3 packages of soften cream cheese
*3 large eggs
*3/4 cup sour cream
*2/3 cups milk
*1 tsp vanilla

Brownie....I am not going to lie. I used a box mix and it was just as good. With all the cooking I did today I just did not want to make brownies from scratch!

Heat the oven to 350
Make the cheese cake by mixing the cornstarch and sugar until blended
Beat in cream cheese until smooth
Beat in eggs, sour cream and milk until its smooth
Then mix in the vanilla

Pour the browning mix into the pan
Top with cheesecake mix
Cook for 1 hour and 5 minutes...Mine cooked faster
cook completely before cutting.
Top with fruit.

Sunday, May 30, 2010

May 30

135. Strawberry Cake

I had a huge thing of Strawberries that would have gone bad so I found a recipe for a cake. It was really good and really strawberry tasty!

*1 package strawberry cake mix or white cake mix
*1 package strawberry jello
*4 TBSP flour
*1 cup vegetable oil
*1/2 cup sugar
*1/2 cup whole milk
*4 eggs
*1/2 cup chopped fresh strawberries

Preheat oven to 350
Spray three 9 inch cake pans
Mix in a mixer on low for 1 minute
Scrape the sides and mix for 2 minutes on medium
Pour into pans and bake for 33-35 minutes
Allow to cool before icing

136. Strawberry Icing

*1 stick soften butter
*4 cups confectioners sugar, sifted
*1/2 cup chopped fresh strawberries with juice

Mix and ice the cake.

Goes with the cake. It was good but I would go with a cream cheese icing for the cake next time. It was almost too much!

137. Chicken with Red Pepper sauce

*2 cloves garlic, peeled
*2 bell peppers, quartered, lengthwise, ribs and seeds removed
*1 TBSP red wine vinegar
*3 TBSP olive oil
*3 TBSP water
*coarse salt and pepper
*4 boneless, skinless chicken breast

Heat the grill to medium
Wrap the garlic in foil and grill until soft (10-15 minutes)
Meanwhile grill the peppers, skin down until charred, 6-8 minutes
Let peppers and garlic cool slightly
Remove skin for peppers; squeeze the garlic from skins
In a blender combine garlic, peppers, vinegar, 2 TBSP olive oil, and water; season with salt and pepper
Blend until emulsified, add some more water is needed
Rub chicken with olive oil and season with salt and pepper
Grill chicken until browned on both sides 5-8 minutes per side
Serve with sauce!

This was good if you liked Red bell peppers. Dave thinks that it needed a pop of heat but I liked it as is. The kids thought that the sauce was gross and then got ranch to finish off their chicken. I almost made those potatoes on the grill and they are so good. The ones in the tin foil packet. Yummy!

138. Home Style Mac and cheese

This is the best Mac and Cheese I have tried yet.

*7 ounces macaroni
*1/4 cup butter
*3 tablespoons all-purpose flour
*2 cups milk
*1 (8 ounce) package cream cheese
*1/2 teaspoon salt
*1/2 teaspoon black pepper
*2 teaspoons Dijon mustard
*2 cups shredded Cheddar cheese

*1 cup dry bread crumbs
*2 tablespoons butter
*2 tablespoons chopped fresh parsley

Preheat oven to 400
Bring a large pot of lightly salted water to a boil.
Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 3 quart saucepan over medium heat, melt butter and stir in flour.
Cook for about 1 minute, until smooth and bubbly; stirring occasionally.
Mix in milk, cream cheese, salt, pepper, and Dijon mustard.
Continue cooking until sauce is thickened.
Add cooked macaroni and Cheddar cheese.
Pour into 2 quart casserole dish.
In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Thursday, May 27, 2010

133. Marshmallow Fluff Cheesecake

Today is Elis last day of school and when I asked what he wanted for dinner he told me cheesecake. I dont know where he got that and I am not sure he ever had cheesecake before. So since I still had one of the marshmallow fluff left I thought this was perfect. It smells great. The filling tasted good!

*24 onces Cream cheese, softened
*1 container of fluff
*2 eggs
*3 TBSP flour
*9 inch graham cracker crust

Mix together and pour into crust
Bake at 350 for 45 minutes
Turn oven off and crack open the door for an hour

134. Real Italian Calzones

This was really good. I have a lot of respect for those ladies who make dough everyday! It was messy and not that easy. It was really good.

*1 (.25 ounce) package active dry yeast
*1 cup warm water
*1 tablespoon olive oil
*1 teaspoon white sugar
*1 teaspoon salt
*2 1/2 cups all-purpose flour, divided
*1 teaspoon olive oil
*1/2 cup ricotta cheese
*1 1/2 cups shredded Cheddar cheese
*1/2 cup diced pepperoni
*1/2 cup sliced fresh mushrooms
*1 tablespoon dried basil leaves
*1 egg, beaten

To Make Dough: In a small bowl, dissolve yeast in water.
Add the oil, sugar and salt; mix in 1 cup of the flour until smooth.
Gradually stir in the rest of the flour, until dough is smooth and workable.
Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic.
Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl.
Mix well, cover bowl and refrigerate to chill.
Preheat oven to 375
When dough is ready, punch it down and separate it into 2 equal parts.
Roll parts out into thin circles on a lightly floured surface.
Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork.
Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Bake at 375 for 30 minutes.
Serve hot.

Wednesday, May 26, 2010

may 26

130. Garlic Marinated Chicken with Grilled potatoes

This was good. The potatoes were to die for. Plus it was really quick to throw together

*1 1/2 lb baby potatoes, halved or quartered
*1 TBSP olive oil
*3 cloves garlic minced
*2 TBSP white wine vinegar
*1 1/2 TBSP thyme
*coarse salt and pepper
* 1 1/2 lb chicken cutlets
*1 TBSP butter

Heat the grill to medium
Fold 4 feet of aluminum foil in half to make a double layer
Form a packet and seal the potatoes in the foil
Place on the grill and cook for 25 minutes, flipping once
Turn the heat up to high and oil the grates
Meanwhile, make the marinate; in a large dish, whisk the oil, garlic, vinegar, thyme, 1/2 tsp salt and 1/4 tsp pepper
Add the chicken, turning to coat
Let set at room temp for 10 minutes
Put on grill and cook for 4-8 minutes per side
Toss the potatoes with the butter and salt and pepper

131. Best Beef Burger

Now I must say that I think I like the burger I normally make a little more. These are good ane easy to make. We came home from swim lessons and I had to throw something together really quick...and this was really easy. The kids both ate a whole cheese burger

*2 LB ground beef
*1 TBSP dijon mustard
*1 TBSP Worcestershire sauce
*Salt and pepper
*4 buns

Heat the grill to high
In a bowl mix the meet with mustard, worcestershire sauce, salt and pepper
Form into 4 patties
Place the patties on the hottest part of the grill to sear for 1-2 minutes
Move to cooler part of the grill and cook for 4-8 minutes per side

132. Caramelized Pineapple

Yummy!! Even the kids loved it

*2 TBSP butter
*1 pineapple, coed, peeled and sliced lengthwise into eighths
*1/2 cup sugar

Heat butter in a large nonstick skillet
Coat pineapple with sugar; place in hot pan
Cook, turning once and shaking the pan often, until pineapple is golden brown 8-10 minutes
Remove pineapple
Stir 3 TBSP water into pan and heat briefly; drizzle over pineapple
serve with ice cream if desired

Friday, May 21, 2010

May 21

129. Speedy little devils

These are in the oven now but I am sure that they will be good. I must tell the story on the fluff. Before Christmas I sent my husband to the store for a couple things. He came home with 2 jars of fluff. I am have been looking for a way to use it. The Whoopie pies were awesome. So I had one jar left. I still have the Almond paste he brought home once.

*1 stick butter, melted
*1 box devil's food cake mix
*1 16-oz. jar Marshmallow Fluff
*1 cup peanut butter (I heat it a little in the microwave)

In a bowl, mix butter and cake mix to form a crumble mixture.
Set aside 3/4 of a cup and crumble the rest into a 9 x 11-inch cake pan.
Remove the lid from the jar of Fluff and warm the glass jar for 30 seconds in the microwave. Plop a little Fluff on top of crumble mixture randomly.
Then heat the peanut butter and drizzle it on top of the marshmallow.
Use remaining cake mixture and crumble it on top as the last layer.
Bake at 350 for 15 to 20 minutes or until the marshmallow puffs up.
When cool, cut into small bars.

Serves how many: Makes 16 bars
Takes how long to make: 30 minutes

Wednesday, May 19, 2010

may 19

127. Linguine with sausage and peppers

This was really good and so easy to make. I must start by saying that if my husband can put something off he will. So when we ran out of gas for the grill on sat he told me he would get a new tank on sunday. I did not think about it and I went to turn the grill on the cook a chicken dish that I was planning. No this was not planned until the weekend but I had to go with it. It was very good for something done at the moment.

*salt and pepper
*1 lb linguine
*1 lb turkey sausage, casings removed
*6 cloves garlic, thinly sliced
*4 yellow or red peppers, thinly sliced
*4 TBSP butter
* cups arugla, torn

In a large pot boil salted water, cook pasta until al dente
Drain, reserve 1 1/2 cup of the pasta water, return pasta to pot
Meanwhile cook the sausage, over medium heat, and 2 TBSP water in a large covered skillet until the fat renders, about 5 minutes
Uncover and raise the heat to medium high
Brown the sausage, breaking it up with a spoon, about 7 minutes
Add the garlic, bell peppers and 1/4 cup pasta water; cook until the peppers are soft, about 6 minutes
Add 3/4 cup pasta water and the butter, stick until combined
Toss the pasta with sausage and add arugula
Season with salt and pepper

128. Cantaloupe with Honey and Lime

I am not a fan of honey but Dave loves it. Neither of us loved this. It was odd.

*1 cantaloupe, peeled and seeded
*1/4 cup honey
*juice of a lime and zest

Using a sharp knife, slice the cantaloupe as thin as possible
Drizzle with honey and sprinkle with lime juice

Monday, May 17, 2010

may 17

125. Homemade Lemonade

Ok I will admit that normally I open the Crystal Lite tub and add water. When I was at Costco the other day I bought this huge thing of lemon juice. When I got home I thought what on earth am I going to do with all this lemon juice. Plus it came in a 2 pack. So I need to be using lemon juice.

*1 cup lemon juice
*1 cup sugar
*enough water to make 2 quarts

Mix and enjoy.
Eli told me that it was good. better than the normal stuff. So I guess that is good!

126. Stuff Chicken breast

This is really good. It called for bone in breast and I hate bone in meats so I used boneless breast. We all really liked this.

*1 cup parsley
*1/4 cup parmesan cheese
*1/4 cup breadcrumbs
*lemon zest
*salt and pepper
*bone in Chicken breast

Preheat over to 450
Mix the cheese, parsley, breadcrumbs, salt and pepper and zest in a small bowl
Clean chicken and slit a pocket into chicken and stuff with the breadcrumb mixture
Bake in oven for about 30 minutes or until chicken reaches 165

Sunday, May 16, 2010

122. BBQ Chicken

Now we love some good BBQ chicken. I normally open my favorite BBQ sauce and am done with it. So in this year I though why not make my own. It was really good and so easy to make. So I am not sure I will be buying the jars anymore.

*1 tsp hot sauce
*1/3 cup cider vinegar
*1/3 cup light brown sugar
*1/4 cup molasses
*3 TBSP Dijon Mustard
*3 cloves garlic
*1/2 cup ketchup

Mix this all together in a sauce pan over medium heat until it reduces to 1 1/4 cups, about 7 minutes
Cook chicken on the grill and baste with the BBQ sauce.
Save sauce to also dip the chicken in.

123. Pecan Crusted Catfish

Yummy! The kids both ate the fish and I am not sure that they knew it was really fish. Plus the crust was not overwhelming like some crust can be. I hate it when you have something crusted and that is all you can taste is the darn crust!

*1/3 cup yellow cornmeal
*1/4 cup pecans
*salt and pepper
*4 catfish fillets, rinsed and patted dry
*4 TBSP veg. oil

In a food processor mix the cornmeal, pecans and salt and pepper until nuts are finely ground
Transfer to a swallow bowl.
Dredge fish through the mixture
Heat oil over medium high heat
Add fish and cook until golden about 4 minutes per side

124. Glazed Carrots

Elise, Dave and myself really loved these. Eli was not overly thrilled and had to go to time out once in the middle of dinner for screaming about the carrots. He wanted to know if he can change them in for pudding. Oh no...that is not how this works!

*9 carrots, peeled, quartered and cute into 2 inch pieces
*1 TBSP sugar
*1 TBSP butter
*salt and pepper

Mix in a skillet with 1/2 cup water
Heat until boiling
Reduce heat to low and simmer, partly covered for 6 minutes
Cook uncovered over high heat for another 4 minutes or until tender

Wednesday, May 12, 2010

121. Chicken Parmigiana

Oh my goodness was this good. We thought that it could served in any restaurant. I can not begin to tell you how good it was. Even the kids liked it when they had a taste.

*3/4 cup breadcrumbs
*3/4 grated parmesan cheese
*4 boneless, skinless, chicken breast, halved horizontally
*Coarse salt and pepper
*1 large egg, lightly beaten
*2 cups tomato sauce
*1/4 cup olive oil
*6 onces Fresh mozzarella cheese, cut into slices

Heat the boiler
Combine breadcrumbs and Parmesan cheese in a shallow bowl
Season chicken with salt and pepper
Dip the chicken in the egg and then dredge through the breadcrumbs, coat on both sides
Spread the tomato sauce in a 10x15 baker
Heat 2 TBSP olive oil in a nonstick skillet
Place the chicken in the hot oil and cook until golden (about 2 minutes)on each side
Transfer to baker
Top each breast with the cheese
Cook until cheese has browned in spots, 5-8 minutes

Tuesday, May 11, 2010

may 11..again

120. Best Chocolate Cookies

One of my best friends little boy is sick and he is having surgery in a couple weeks. So Elise and I made him cookies today. Still on the hunt for the best Chocolate cookies. There are good. I will see if they stay chewy tomorrow.

*1 cup butter, softened
*1 cup white sugar
*1 cup packed brown sugar
*2 eggs
*2 teaspoons vanilla extract
*3 cups all-purpose flour
*1 teaspoon baking soda
*2 teaspoons hot water
*1/2 teaspoon salt
*2 cups semisweet chocolate chips

Preheat oven to 350
Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Stir in flour, chocolate chips.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

may 11

119. Honey of An Oatmeal Bread

It is so yummy. We all love it and Dave toasted it and put a little more honey on top.

*1 cup water
*1 tablespoon vegetable oil
*1/4 cup honey
*1 teaspoon salt
*1/2 cup rolled oats
*2 1/3 cups bread flour
*1 teaspoon active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Light Crust or Basic setting, and press Start.

Sunday, May 9, 2010

May 8

117. Mexican Lasagna

Our friends, Jason and Alicia, came over for Daves birthday and help put new flooring down. Dave asked for Mexican food. I did not want anything too spicy because the kids were eating it as well. Alicia said to make sure I wrote that this go 2 thumbs up from her. Dave thought it was very good. The rice was good that they thought it was from a box mix but it was not. The rice really tasted like something from your local mexican joint!

*1 pound lean ground beef
*1 (1 ounce) package taco seasoning mix
*1 (14 ounce) can peeled and diced tomatoes with juice
*10 (6 inch) corn tortillas
*1 cup prepared salsa
*1/2 cup shredded Colby cheese

Preheat oven to 350
In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes.
Line a 9x13-inch baking dish with half the tortillas.
Spoon the beef mixture into the dish, then top with the remaining tortillas.
Spread salsa over the tortillas and sprinkle with the cheese.
Bake at 350 for 20 to 30 minutes, or until cheese is melted and bubbly.

118. Mexican Rice

*3 tablespoons vegetable oil
*1 cup uncooked long-grain rice
*1 teaspoon garlic salt
*1/2 teaspoon ground cumin
*1/4 cup chopped onion
*1/2 cup tomato sauce
*2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice.
Cook, stirring constantly, until puffed and golden.
While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender.
Stir in tomato sauce and chicken broth; bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes.
Fluff with a fork.

This was so good and easy it going to become a staple here after this project. I had no idea that is how they made that rice.

Friday, May 7, 2010

115. All American Pot Roast

We had friends over for dinner last night. We also had a dance recital rehearsal and a soccer game. So I needed something that I could put in the crock pot and go about our busy day. This was yummy. Our friend is a picky eater and he liked it. The kids ate a grilled cheese sandwich. I did not feel like chatting with friends and no fighting them to eat.

*1 large onion, diced
*1 cup baby carrots, sliced 1/4 inch thick
*1 rib celery, sliced 1/4 inch thick
*2 cloves garlic, chopped
*1 boneless chuck roast (about 3 pounds), tied
*1 teaspoon olive oil plus 2 tablespoons
*1 teaspoon salt
*1/4 teaspoon black pepper
*2 cups sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms
*4 sprigs fresh thyme
*1 bay leaf
*1 cup beef broth
*1/2 cup dry red wine
*2 tablespoons tomato paste
*2 tablespoons olive oil
*3 tablespoons all-purpose flour
*1 pound egg noodles

Now I did not tie it. I was in a hurry and I did not use the noddles. I have to say that I am not a fan of the egg noodle.

In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic.
Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Scatter the mushrooms over the vegetables in the slow cooker, and place the chuck roast on top. Tuck thyme sprigs and bay leaf into mixture.
In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat.
Cover slow cooker; cook on high heat for 6 hours.
Remove chuck roast from slow cooker; keep warm.
Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf and thyme sprigs.
Bring to a boil.
In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and smooth.
Stir the flour mixture into the liquid in the saucepan.
Boil, stirring, until liquid is slightly thickened, about 1 minute.
Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions.
Drain the noodles well.
Slice pot roast.
Serve with gravy and cooked noodles.

116. One Bowl Chocolate Cake

*2 cups white sugar
*1 3/4 cups all-purpose flour
*3/4 cup unsweetened cocoa powder
*1 1/2 teaspoons baking powder
*1 1/2 teaspoons baking soda
*1 teaspoon salt
*2 eggs
*1 cup milk
*1/2 cup vegetable oil
*2 teaspoons vanilla extract
*1 cup boiling water

Preheat oven to 350
Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.
Stir in the boiling water last.
Batter will be thin.
Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Its my husbands birthday so we have not had the cake yet. It smells good. I normally use a boxed cake but I thought I would go all out!

Monday, May 3, 2010

may 3

114. glazed pork with pineapple

This was so good I cant even tell you. Dave and I loved it. The kids did not eat with us since Dave got home late from work

*4 slices fresh pineapple (about 1/2 in thick)
*3 TBSP Hoisin sauce
*2 tsp ginger
*1 clove garlic, minced
*1 tsp Dijon mustard
*1 1/2 lb pork tenderloin
*coarse salt and pepper

Quick Ginger sauce
*2 TBSP hoisin sauce
*2 TBSP pineapple juice
*2 tsp ginger
*1 tsp soy sauce
*fresh pepper
mix in a bowl and serve with dinner

Heat Broiler
Place pineapple slices on a foil-lined baking sheet
In a small bowl mix hoisin sauce, ginger,garlic, and mustard
Place pork on a broiler pan, brush with sauce season with salt and pepper
Place pork under broiler with pineapple and cook until 15-20 minutes or until 155.
Cook Pineapple longer until it browns
Serve with the ginger sauce.

Sunday, May 2, 2010

may 2

113. Beef and Orange Stir-fry

This was really good. Dave and I thought that it could use some spice but I did not want to add spice to it with the kids eating. Well, the kids was not impressed with this meal. As I type, Dave is cleaning the dishes while the kids are still at the table.

*3 oranges
*2 garlic cloves, minced
*2 TBSP soy sauce
*1 1/2 lb sirloin, sliced in 1/2 inch pieces
*1 TBSP corn starch
*1-2 TBSP vegetable oil
*6 scallions, green part only, cut into i-inch pieces
*white rice

In a small bowl finely grate the zest and squeeze juice from one orange
Mix in the garlic and soy sauce
Peel and slice the remaining oranges (make sure to get the seeds out)
In a medium bowl toss the meat with the corn starch to coat
Heat oil in a non-stick skillet over high heat
Add the meat and cook until brown on both sides, (3-5 minutes) You may need to work in batches to not crowd the meat.
Transfer to plate
Pour the juice mixture into the skillet and cook until syrupy about 1 minute
Return beef to skillet with orange and scallions
Cook until heated and coated
Serve over rice

Saturday, May 1, 2010

may 1

111. Asian Chicken with Peanuts

It was really good. I will make this again and again. Very filling.

*2 tablespoons cornstarch
*1 3/4 cups Swanson® Chicken Stock
*2 tablespoons soy sauce
*1/2 teaspoon ground ginger
*1/2 teaspoon sesame oil (optional)
*2 tablespoons vegetable oil
*1 pound skinless, boneless chicken breast, cut into strips
*2 cups broccoli florets
*2 small red peppers, cut into 2-inch-long strips
*2 cloves garlic, minced
*1/2 cup salted peanuts
*4 cups Hot cooked regular long-grain white rice

Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat.
Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.
Reduce the heat to medium.
Heat the remaining vegetable oil in the skillet.
Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet.
Cook and stir until the mixture boils and thickens.
Return the chicken to the skillet.
Stir in the peanuts and cook until the mixture is hot and bubbling.
Serve over the rice.

112. Strawberry Whoopie Pies

I have to say that this was not a huge hit with the kids. They both thought that it was not a good cookie. So I dont know what to tell you. The adults liked it. I must say that I like the Chocolate ones better, from back in Jan.

*1/2 cup butter, soften
*1 cup, plus 3 TBSP light brown sugar
*1 tsp vanilla
*1 large egg
*2 1/4 cup flour
*3/4 tsp baking powder
*1/4 tsp baking soda
*1/2 tsp coarse salt
*1 cup whole milk
*3/4 cup heavy cream
*3/4 cup mashed strawberries (I put them in the food processor)

Preheat oven to 350
Mix butter and brown sugar(1 cup) until fluffy
Add in the vanilla and egg
In a different bowl mix, flour, baking powder and soda and salt
Slowly add in the flour mixture and milk, alternating until you end with flour
Drop batter onto baking sheet in 2 TBSP mounds
Bake for 16-18 minutes, rotate tray half way through
Let cook on wire racks
In large bowl whip cream and brown sugar in a bowl until it forms soft peaks
Fold in the strawberries
Place between two cookies to form a cake

May 1

110. Waffles

Again these were really good and not from a box. I am guessing that it has to be cheaper. It was stuff I already had. Eli told me that Egos are better. Oh well...there is always dinner tonight.

*2 eggs
*2 cups all-purpose flour
*1 3/4 cups milk
*1/2 cup vegetable oil
*1 tablespoon white sugar
*4 teaspoons baking powder
*1/4 teaspoon salt
*1/2 teaspoon vanilla extract

Preheat waffle iron.
Beat eggs in large bowl with hand beater until fluffy.
Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray.
Pour mix onto hot waffle iron.
Cook until golden brown.
Serve hot.