Tuesday, June 29, 2010

June 29

161. Black Bean and Corn Quesedillas

These were really good and we all really liked them. Elise claimed to hate black beans and yet she ate it all and loved it.

*2 tsp olive oil
*3 TBSP chopped onion
*1 can black beans, drained and rinsed
*1 can kernel corn, drained
*1 TBSP brown sugar
*1/4 cup salsa
*1/4 tsp red pepper flakes
*2 TBSP butter

Heat oil in large saucepan over medium heat
Stir in onion and cook until softened
Stir in beans and corn, then add sugar, salsa and pepper flakes; mix well
Cook until heated, about 3 minutes
Melt butter, a couple tsp at a time and place tortilla in the skillet, sprinkle evenly with cheese
Top with some of the bean mixture
Place another tortilla on top and cook until golden and flip

I added chicken to make it a whole meal for us.

Sunday, June 27, 2010

160. Chicken Breast with Balsamic Vinegar

This was really good. It tasted like something I would order when  we are out to dinner. The kids liked it but would not touch the mushrooms. I know that has to come as a shock!

  • *4 skinless, boneless chicken breasts
  • *salt and pepper to taste
  • *3/4 pound fresh mushrooms, sliced
  • *2 tablespoons all-purpose flour
  • *2 tablespoons olive oil
  • *6 cloves garlic
  • *1/4 cup balsamic vinegar
  • *3/4 cup chicken broth
  • *1 bay leaf
  • *1/4 teaspoon dried thyme
  • *1 tablespoon butte
  1. Rinse the mushrooms and pat dry. 
  2. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. 
  3. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  4. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. 
  5. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. 
  6. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  7. Transfer the chicken to a warm serving platter and cover with foil.
  8. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes.
  9. Swirl in the butter or margarine and discard the bay leaf.
  10.  Pour this mushroom sauce mixture over the chicken and serve.

161. Garl
ic broccoli

  • *1 pound fresh broccoli, cut into spears
  • *2 tablespoons olive or vegetable oil
  • *1 tablespoon lemon juice
  • *1 garlic clove, minced
  • *1/4 teaspoon salt
  • *1/8 teaspoon pepper
  1. Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender. 
  2. Meanwhile, combine remaining ingredients. 
  3. Drain broccoli and place in a serving dish; add lemon mixture and toss to coat. 
  4. Serve immediately.

Thursday, June 24, 2010

june 24

159. The best Mashed Potatoes

Now this is not the most creative but man are they good!

Get in your car and drive to Costco. This is wonderful.
I just made instant mashed potatoes and added about 1/2 to 1 cup.
It was so good!!

Wednesday, June 23, 2010

June 23

158. Glazed Pork

Can you say yummy? this was so good. I had doubts when I read the recipe but it was good and easy to make.

*1/4 teaspoon salt
*1/4 teaspoon pepper
*1 (1 pound) pork tenderloin
*2 sprigs fresh rosemary
*1/2 cup pineapple preserves
*1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork.
Place in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.
Place one sprig of rosemary under the pork and one on top.
Bake, uncovered, at 425 degrees F for 10 minutes.
Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended.
Remove top rosemary sprig.
Brush pork with 1/4 cup pineapple sauce.
Bake 10-20 minutes longer or until meat thermometer reads 160 degrees F.
Let stand for 5 minutes before slicing.
Serve with the remaining sauce.

Tuesday, June 22, 2010

June 22- Mexican Night

I guess that I was in a mood for mexican food. So I went a tad overboard but I am behind and I need to catch up some.

155. Mexican Style Cornbead

This is a winner. It was so good.

*2 eggs
*1/4 cup corn oil
*1 cup buttermilk
*1 1/2 cups shredded Cheddar cheese
*1 (8 ounce) can cream-style corn
*1 large onion, chopped
*2 fresh jalapeno peppers, seeded and minced
*1 cup cornmeal
*1/2 cup all-purpose flour
*2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt

Preheat oven to 350
Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs.
Mix in corn oil and buttermilk.
Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.
Stir the egg mixture into the dry ingredients.
Pour batter into prepared pan.
Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.

156. Spanish Rice

This meal was not a hit with the kids. It had some spicy to it and the kids ended up eating frosted flakes.

*1 cup uncooked white rice
*1 teaspoon minced garlic
*2 cups water
*1 (16 ounce) jar salsa

Combine the rice with the garlic in a large saucepan.
Pour water and salsa into the rice mixture.
Bring the water to a full boil and then reduce the temperature to simmer.
Simmer for 20 minutes or until the rice is tender.
Fluff the rice when finished.

157. Chicken Enchilades

*1 package cream cheese, soften
*2 TBSP water
*2 tsp onion powder
*2 tsp cumin
*1/2 tsp salt
*1/4 tsp pepper
*5 cups cooked chicken, diced
*20 flour tortillas (6 inch)
*2 can cream of chicken soup
*2 cups sour cream
*1 cup milk
*2 cans chopped green chilies
*2 cups cheddar cheese, shredded

In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth
Stir in chicken
Place 1/4 cup down the center of each tortilla
Roll up and place seam side down in a baking dish
In a large bowl, combine the soup, sour cream, milk, and chilies; pour over enchiladas
Bake, uncovered in a 350 oven for 30 minutes
Sprinkle with cheese and bake another 5 minuted until cheese melted.

Monday, June 21, 2010

154. Baked Ziti

This is good and it made enough for me to make 2 things and I am going to freeze one!!!

*2 pounds ground beef
*1 large onion, chopped
*1 jar (4 pounds 3 ounces) Prego® Fresh Mushroom Italian Sauce
*1 (16 ounce) package tube-shaped pasta (ziti), cooked and drained
*3 cups shredded mozzarella cheese
*1/2 cup grated Parmesan cheese

Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often.
Pour off any fat.
Stir the sauce, ziti and 2 cups mozzarella cheese in the saucepot.
Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans.
Top with the remaining mozzarella and Parmesan cheeses.
Bake at 350 degrees F for 30 minutes or until the beef mixture is hot.

Sunday, June 20, 2010

just sad....

153. Smores

Now I know that you may be rolling your eyes and wondering what in the world. For fathers day we got Dave a fire bowl and fixing for smores. So we ate dinner and 4 adults were talking about how to make smores. Not one of us knew. My mother claimed to know but since she NEVER COOKS ANYTHING, no one believed her. So I get my cell phone out and google. Isn't that sad? So I laughed that I had to include it.

*1 large marshmallow
*1 graham cracker
*1 (1.5 ounce) bar chocolate candy bar

Heat the marshmallow over an open flame until it begins to brown and melt.
Break the graham cracker in half.
Sandwich the chocolate between the cracker and the hot marshmallow.
Allow the marshmallow to cool a moment before eating.

Now to cook the marshmallows my husband used WOODEN skewers. My mother pointed out that it was looking with match sticks.
I had to laugh.

fathers day

151. Pork with Sweet Chili sauce

Happy Fathers Day! When I asked Dave what he wanted for Fathers day dinner, he told me pork chops and boxed Mac and cheese. Boxed. Come on, work with me. So that is what he is getting.

*1/2 cup bottled chili sauce, such as Heinz
*1/2 cup peach preserves
*2 TBSP orange juice
*2 TBSP Dijon mustard
*1/2 tsp salt and pepper
*8 pork loin chops (1 1/2 lb)

Mix the above together and marinate for at least an hour
Heat grill to high and cook until done about 5 minutes

Since I was cooking for 6 people I doubled everything. It smells great

152. Glazed Parsnips and Carrots

*5 Parsnips, peeled and cut into 1 inch pieces
*5 carrots, peeled and cut into 1 inch pieces
*2 tsp sugar
*1/4 cup balsamic vinegar

Place the parsnips and carrots in a skillet and cover with water
Add the sugar and vinegar
Cook on medium high until boils
Continue to cook for 20 minutes or until soft

Yummy. I do love the parsnips.

Wednesday, June 16, 2010

149. Pork chops

We really love pork. That guy that was on Top Chef that loved pork so much he had a pig tattooed on his arm....that would be dave. Not imagine the horror to have a child who hates pork. Our daughter Elise does not hot dogs, bacon...you get the idea. So I knew that it would be a struggle tonight. To my shock Elise was fine. The same could not be said for Eli. This meal ranks in the record books as one of the worst times at a dinner table. (I am thinking of not just our family but in the history of families)
Eli thought the pork was hot, spicy, cold, wet, too hard....The cauliflower was gross and he hated it...the corn was no good. We started dinner with the normal milk meltdown. Then he went to his room for time out for screaming and crying. Then he got to come downstairs where he started to scream about his milk and meal. Back to his room. This went on time after time. So finally we seemed to have him off the ledge and he was playing around at the table and knocked the milk over and it went everywhere and his father snapped. As I type Dave is putting him to bed as he screams I am hungry. Hence the eye twitch and bottle of beer beside my chair.

*pork chops
*1/2 cup soy sauce
*1/4 cup red wine vinegar
*2 TBSP honey
*2 TBSP olive oil
*4 cloves garlic, minced
*2 TBSP garlic
*1 1/2 tsp crushed red pepper flakes (If making for kids, leave out.)
*1/2 tsp pepper

Combine and place in container with pork chops
Marinade for an hour or more
Grill on medium heat

150. Roasted Cauliflower with Cheese sauce

I thought that I could trick the kids to eat the veggies with the cheese. Dave and I loved it. Eli did manage to bite that took him about 6 minutes to finally get down in the middle of the meltdown

*2 small heads cauliflower, trimmed and cut into flowerets
*1/4 olive oil
*3/4 tsp salt
*1/2 tsp pepper
*3 TBSP butter
*3 TBSP flour
*1 1/2 cup milk
*1 tsp salt
*1/4 tsp pepper
*pinch nutmeg
*6 ounces Gruyere cheese (now if you can not find this, its very close to swiss cheese)
*pinch of cayenne

Heat oven to 400
In a large bowl toss the cauliflower with olive oil, salt and pepper until coated
Transfer to a baking sheet
Roast cauliflower, stirring occasionally, about 30-40 minutes
Neat end of roasting time, in a medium sauce pan, melt butter over medium heat
When melted whisk in flour for 3 minutes
Gradually whisk in milk until smooth
Add salt, pepper and nutmeg whisk for about 3 minutes over a low heat
Remove from heat and whisk in cheese and cayenne
transfer cauliflower to platter and spoon cheese over.

Update...Eli is still screaming.

Thursday, June 10, 2010

june 10

145. Fresh Lemon sorbet

This is really good. Its very refreshing when its hotter than anyone can stand. Even Elise liked it. It can be tart...be warned
Its very easy to make

*2 cups sugar
*2 cups water
*1 1.2 cup lemon juice
*1 TBSP lemon zest

Combine the water and sugar in a medium saucepan and bring to boil over medium-high heat
Reduce heat to low and simmer until sugar dissolves about 4 minutes
Cool completely (either put in fridge overnight or put in pan in an ice bath for 30 minutes to cool)
When cool, add the lemon juice and zest; stir to combine
Pour into ice cream maker and turn on for about 30 minutes

146. Beef Tortilla Casserole

We went to our friends Jason and Alica for dinner and they break out a gift wrapped in Christmas paper! It was a book of casseroles. Funny story... On my first date with my sweet husband he said to me, "my favorite food is casseroles" Really? Not steak or something manly, but casseroles. I looked at him and said "Are you like 80 and named Edna?" one year later we were married. I have made many casseroles! So, thank you Loopers for some more casseroles to make.

*2 lb ground beef
*1 med. onion, chopped
*1 bottle taco sauce
*6 corn tortillas, halved and cut into 1 inch strips
*2 cups sour cream
*1 cup shredded cheddar cheese
*1 cup shredded mozzarella cheese

Now I want to point that you should make this is the darn MICROWAVE. I refused and I made Dave make it once I got everything together. We ended up making it together but not in the microwave.

Ground the beef with the onion
Stir in taco sauce and tortillas
Layer the mixture, sour cream and cheeses
Repeat the layers
Cook in 350 oven.
we cooked for about 20 minutes

147. Maple Glazed Beef

This was so-so. I thought it was a bit odd but we all ate it. I mean no one threw it away. It has chinese five spice and that is sorta odd to me. Its taste like Christmas. Dont ask!!!

*1 cup maple syrup
*1/2 cup cider vinegar
*2 TBSP soy sauce
*1 tsp Chinese five spice
*1 tsp red pepper flakes
*1 1/2 flank steak
*2 TBSP corn starch

In a bag mix together syrup, vinegar, soy sauce, five spice, pepper flakes and add the steak
Marinade for one hour
Pour our the marinade and into a saucepan and mix in the corn starch
Cook over high heat until boils.
Boil for 3 minutes or until thickened
Grill over high heat, brushing with the sauce
Serve sliced

148. Garlic Roasted Potatoes

this was awesome!

*2 1/2 lb small new potatoes
*8 cloves garlic, halved
*1/4 cup olive oil
*coarse salt and pepper
*1/4 cup lemon juice
*2 TBSP parsley flakes

Preheat over to 425
In a large roasting pan, toss the potatoes, garlic, oil, salt and pepper
Roast for 30-40 minutes
Remove to large bowl; toss with lemon juice and parsley

Monday, June 7, 2010

June 7


We had some friend over for dinner. There were 4 preschoolers and I did not want to make something that they would not eat. I thought that this was a safe bet and man I loved it. My kids both loved and ate a good bit of it. So it was a hit.

*1 lb. ground beef
*1/4 c. chopped onion
*Sm. jar prepared spaghetti sauce
*1 1/2 c. broken spaghetti (6 or 7 oz.)
*2 tbsp. butter
*1 c. or more grated Cheddar cheese
*1 tbsp. flour
*2 tbsp. Parmesan cheese
*1/4 tsp. salt
*3/4 c. evaporated milk
*1/3 c. water

I changed this some. I will put in the changes I made but I wanted to put in the real recipe.

Brown ground beef and onion. Drain.
Add spaghetti sauce. Simmer 1 minute.
Cook spaghetti noodles according to directions on package.
Rinse and drain.
Mix spaghetti and sauce.
Melt butter in saucepan.
Stir in flour and salt.
Add evaporated milk and water. HERE IS THE CHANGE= I did not have evaporated milk so I used a cup of milk instead of the evap. milk and water. It was good.
Cook over medium heat until slightly thickened, stirring constantly.
Add Cheddar and Parmesan cheese, stir until melted.
Spread 1/2 spaghetti in baking dish, then all of sauce, then remainder of spaghetti.
Spread 1/2 cup shredded cheese on top.
Bake at 350 degrees for 15 to 20 minutes.

Wednesday, June 2, 2010

June 2

143. Pesto sauce

I was in no mood to really cook tonight. So I made some yummy pre-made ravioli from Costo (it was that frozen crab ad shrimp one and its good) and I threw some pesto on top

*3 cups fresh basil leaves
*1 1/2 cups chopped walnuts
*4 cloves garlic, peeled
*1/4 cup grated Parmesan cheese
*1 cup olive oil
*salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese.
Pour in oil slowly while still mixing. Stir in salt and pepper.