Sunday - Jambalaya, Sunshine Muffins
Monday - It's Labor Day so we're gonna GRILL IT, my friends!!!
Tuesday - hot dogs, so embarrassing!!
Wednesday - Mandarin Chicken, Sticky Rice and Steamed Veggies.
Thursday - Daddy Dinner Day - Made to order Bagel Pizzas!!!
Friday and Saturday - Mommy's days off from cooking. Wow, this week is WAAAAYYY too easy for me. How have I gotten so lucky?
Sunday, August 31, 2008
Jambalaya
This is a recipe passed down from my mom that I LOVE!!! The kids love it too, lucky for me. Thom likes it, not love like the rest of us, so it's not in heavy rotation on our menu. Jambalaya day is such a good day, I will smile non stop the rest of the day!!!
Ingredients:
2 tbsp. cooking oil
1 cup chopped onion
1 bell pepper, chopped
Garlic (however much you like)
Small pork sausages, cut up (little smokies)
2 cups cooked, cubed chicken
2 small cans tomatoes
2 cups chicken broth
Parsley (however much you like)
1 tsp. salt
Cayenne pepper (a little bit, or a lot if you like spiciness)
3/4 tsp. thyme
1 1 /4 cup rice
Saute onion, pepper, garlic and sausages until vegetables are tender. Add the chicken and stir. Then add the remaining ingredients and put into a greased 9 X 13 baking pan. Bake covered with foil at 350 for 1 hour or until rice is tender and liquid is absorbed. WHOO HOO!! JAMBALAYA!!! I LOVE YOU!!!
Ingredients:
2 tbsp. cooking oil
1 cup chopped onion
1 bell pepper, chopped
Garlic (however much you like)
Small pork sausages, cut up (little smokies)
2 cups cooked, cubed chicken
2 small cans tomatoes
2 cups chicken broth
Parsley (however much you like)
1 tsp. salt
Cayenne pepper (a little bit, or a lot if you like spiciness)
3/4 tsp. thyme
1 1 /4 cup rice
Saute onion, pepper, garlic and sausages until vegetables are tender. Add the chicken and stir. Then add the remaining ingredients and put into a greased 9 X 13 baking pan. Bake covered with foil at 350 for 1 hour or until rice is tender and liquid is absorbed. WHOO HOO!! JAMBALAYA!!! I LOVE YOU!!!
Sunshine Muffins
I'm not a huge fan of corn bread, but I LOVE these. Maybe because they're really cupcakes? Don't judge me.
Ingredients:
2 eggs
1/2 cup water
1/3 cup milk
2 tbsp. vegetable oil
1 pkg. (9 oz.) yellow cake mix
1 pkg. (8 1/2 oz.) cornbread/muffin mix
Combine the eggs, water, milk and oil. Stir in the mixes. Fill greased muffin tins half full. Bake at 350 for 18-22 minutes. I like to top them with honey butter. Y-u-m.
Ingredients:
2 eggs
1/2 cup water
1/3 cup milk
2 tbsp. vegetable oil
1 pkg. (9 oz.) yellow cake mix
1 pkg. (8 1/2 oz.) cornbread/muffin mix
Combine the eggs, water, milk and oil. Stir in the mixes. Fill greased muffin tins half full. Bake at 350 for 18-22 minutes. I like to top them with honey butter. Y-u-m.
Grandma's Cucumbers
Thom used to have these at his Grandma's all the time when he was young. The taste and smell gave him such good memories.
Ingredients:
3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
In a medium size bowl mix sugar, water, and vinegar. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
Ingredients:
3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
In a medium size bowl mix sugar, water, and vinegar. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
Kathee's Secret Salsa Recipe
Come on now!!!
Do you REALLY think I would give up my recipe that easy??!!!
Monday, August 25, 2008
This Week We're Eating......
Sunday - Parmesan Chicken, Angel Hair Pasta on the side, Red Pasta Sauce (I'm trying to make it sound fancy, but I just opened up a can of sauce, because honestly it was a lot of work making that chicken and it's the day of rest all all. Get off my back....), Salad, French Bread
Monday - Steak and Everything Sandwiches, Crash Hot Potatoes, and yes, I admit it, we had root beer floats AGAIN for FHE treat!!! I know, I know, SLACKER!!!
Tuesday - It's hot dog day!!! Maybe I'll get crazy and whip up a box of Kraft Mac n Cheese for my lucky fam!!! Hey, it's hard getting everybody to scouts and me to Young Women's on time AND making a real dinner!! I'm just trying to make everybody's life easier by keeping ME happy!!!
Wednesday - Mexican Pot Roast Tacos, Vikki's Spanish Rice, Refried Beans, Chips, Guacamole and Salsa (I'm not giving up my salsa recipe, some things I just don't do. I have to draw the line somewhere)
Thursday - Daddy Dinner Extravaganza (By the way, the kids are REALLY into this, which is so cute. BUT, I have to wonder, cuz I'm insecure and all, are they so into it because they hate my cooking or what? What's the deal kids? Answer me!!!!!! Hey, don't cry, I'm only playing! Kind of.....)
Friday - Beef Wellington, Risotto, HAAAAHAAAAHAAAA, We get McDonald's ok? There it is, out in the open for all to judge and mock. McDonald's. Fast food Friday is McDonald's. Sigh. Go ahead, have at me.
Saturday - I don't cook on Saturdays, we just kind of brainstorm and get..... McDonald's, yes, ok, we get McDonald's. No just kidding!!! How sick would that be? I don't know, maybe we'll get a pizza, who's to say?
Monday - Steak and Everything Sandwiches, Crash Hot Potatoes, and yes, I admit it, we had root beer floats AGAIN for FHE treat!!! I know, I know, SLACKER!!!
Tuesday - It's hot dog day!!! Maybe I'll get crazy and whip up a box of Kraft Mac n Cheese for my lucky fam!!! Hey, it's hard getting everybody to scouts and me to Young Women's on time AND making a real dinner!! I'm just trying to make everybody's life easier by keeping ME happy!!!
Wednesday - Mexican Pot Roast Tacos, Vikki's Spanish Rice, Refried Beans, Chips, Guacamole and Salsa (I'm not giving up my salsa recipe, some things I just don't do. I have to draw the line somewhere)
Thursday - Daddy Dinner Extravaganza (By the way, the kids are REALLY into this, which is so cute. BUT, I have to wonder, cuz I'm insecure and all, are they so into it because they hate my cooking or what? What's the deal kids? Answer me!!!!!! Hey, don't cry, I'm only playing! Kind of.....)
Friday - Beef Wellington, Risotto, HAAAAHAAAAHAAAA, We get McDonald's ok? There it is, out in the open for all to judge and mock. McDonald's. Fast food Friday is McDonald's. Sigh. Go ahead, have at me.
Saturday - I don't cook on Saturdays, we just kind of brainstorm and get..... McDonald's, yes, ok, we get McDonald's. No just kidding!!! How sick would that be? I don't know, maybe we'll get a pizza, who's to say?
French Bread
This recipe is from our family friend, Denise, who is pretty much my parents adopted daughter and a fantastic cook. I love this recipe because you only have to use the one bowl and not knead the bread!!
Ingredients:
2 1/2 cups warm water
2 tsp. sugar
2 pkg. yeast
1 tbsp. salt
2 tbsp. cooking oil
6 cups flour
First of all, you must use a silver metal bowl and a wooden spoon, go get them now!!! Put yeast and sugar in the bowl, stir. Pour water over and let stand until it bubbles. Add salt, oil and 1 cup of flour. Mix together. Stir in remaining flour. Leave spoon in bowl and cover with towel. Let it rest 10 minutes. Stir again. Let rest for 10 minutes. Repeat this two more times. After that is completed, put the dough on a floured surface and knead for just about 1 minute. Divide dough in half. Roll each half of the dough into a rectangle. Roll the rectangle of dough up and tuck the ends underneath. Grease a cookie sheet and sprinkle it with corn meal, place dough on top. Let the dough rise for 1 hour with towel on top. Bake at 400 degress for 25 minutes, with a pie pan on the bottom rack filled with water. After removing from oven, put some butter on the top for shine and tastiness!!!
Recipe courtesy of Denise Giles
Ingredients:
2 1/2 cups warm water
2 tsp. sugar
2 pkg. yeast
1 tbsp. salt
2 tbsp. cooking oil
6 cups flour
First of all, you must use a silver metal bowl and a wooden spoon, go get them now!!! Put yeast and sugar in the bowl, stir. Pour water over and let stand until it bubbles. Add salt, oil and 1 cup of flour. Mix together. Stir in remaining flour. Leave spoon in bowl and cover with towel. Let it rest 10 minutes. Stir again. Let rest for 10 minutes. Repeat this two more times. After that is completed, put the dough on a floured surface and knead for just about 1 minute. Divide dough in half. Roll each half of the dough into a rectangle. Roll the rectangle of dough up and tuck the ends underneath. Grease a cookie sheet and sprinkle it with corn meal, place dough on top. Let the dough rise for 1 hour with towel on top. Bake at 400 degress for 25 minutes, with a pie pan on the bottom rack filled with water. After removing from oven, put some butter on the top for shine and tastiness!!!
Recipe courtesy of Denise Giles
Parmesan Chicken
I love to eat Chicken Parmesan, so I thought I'd take a chance on this baked version of it. It was pretty good. I doubled this recipe for us.
Ingredients:
1 tsp crushed garlic
1/4 C olive oil
1/2 C Italian style bread crumbs
1/4 C fresh grated Parmesan cheese
1/4 C grated mozzarella cheese
2 chicken breasts
Heat oven to 425. Warm the garlic and olive oil to help blend the flavors (I do this in a bowl and heat it on low in the microwave). Combine the Parmesan cheese and breadcrumbs in separate bowl. Dredge chicken thru olive oil and then bread crumbs so it is fully covered and place in glass pan. Bake for about 30-35 min, until chicken is cooked thru. Place mozzarella cheese on chicken and broil until cheese is brown and bubbly.
Ingredients:
1 tsp crushed garlic
1/4 C olive oil
1/2 C Italian style bread crumbs
1/4 C fresh grated Parmesan cheese
1/4 C grated mozzarella cheese
2 chicken breasts
Heat oven to 425. Warm the garlic and olive oil to help blend the flavors (I do this in a bowl and heat it on low in the microwave). Combine the Parmesan cheese and breadcrumbs in separate bowl. Dredge chicken thru olive oil and then bread crumbs so it is fully covered and place in glass pan. Bake for about 30-35 min, until chicken is cooked thru. Place mozzarella cheese on chicken and broil until cheese is brown and bubbly.
Crash Hot Potatoes
I love these potatoes because they are easy, just a few ingredients, but taste amazing!! Make sure they get crispy enough in the oven, that's what makes them yum yum.
Ingredients:
New potatoes
Olive oil
Kosher Salt
Black pepper
Rosemary (or desired herbs)
Bring a pot of water to boil. Add in as many potatoes as you wish to make and cook them until they are fork tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh rosemary (or chives or thyme or whatever herb you have available). Bake in a 450 degree oven for 20-25 minutes until golden brown.
Recipe courtesy of the Pioneer Woman.
Ingredients:
New potatoes
Olive oil
Kosher Salt
Black pepper
Rosemary (or desired herbs)
Bring a pot of water to boil. Add in as many potatoes as you wish to make and cook them until they are fork tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh rosemary (or chives or thyme or whatever herb you have available). Bake in a 450 degree oven for 20-25 minutes until golden brown.
Recipe courtesy of the Pioneer Woman.
Steak and Everything Sandwiches
This was pretty good, new recipe I tried. I omitted the mushrooms from my sandwich of course. And the onions. And the green peppers. No, I'm just kidding, I ate the green peppers, what do you think, I'm picky or something????
Ingredients:
1 lb deli roast beef slices, chopped
8 oz cream cheese (use 1/2 to 3/4 or desired amount- 8 oz seems to be too much!)
1 small bell pepper, chopped
1/3 red onion, chopped
¼ cup chopped mushrooms
French bread or some other long loaf of bread.
Swiss Cheese
Garlic salt
Cut bread in half in sandwich style. Butter both pieces of bread and sprinkle with garlic salt. Next layer both top and bottom with swiss cheese. Toast in oven until cheese has melted. While the bread is toasting, combine roast beef, cream cheese, bell pepper, red onion, and mushrooms in a pan and heat until cream cheese is melted. When bread and beef mixture are both finished, scoop beef mixture onto bread. Serve warm.
Ingredients:
1 lb deli roast beef slices, chopped
8 oz cream cheese (use 1/2 to 3/4 or desired amount- 8 oz seems to be too much!)
1 small bell pepper, chopped
1/3 red onion, chopped
¼ cup chopped mushrooms
French bread or some other long loaf of bread.
Swiss Cheese
Garlic salt
Cut bread in half in sandwich style. Butter both pieces of bread and sprinkle with garlic salt. Next layer both top and bottom with swiss cheese. Toast in oven until cheese has melted. While the bread is toasting, combine roast beef, cream cheese, bell pepper, red onion, and mushrooms in a pan and heat until cream cheese is melted. When bread and beef mixture are both finished, scoop beef mixture onto bread. Serve warm.
Vikki's Spanish Rice
I got this recipe from Vikki Garcia, who runs that famous restaurant by the lake!!! I love this rice, I could eat this by itself for a meal!!!
Ingredients:
2 tbsp. vegetable oil
1-1 /2 cups long grain rice
8 oz. tomato sauce
4 cups water
2 tsp. garlic salt
1/2 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. mexican oregano
Heat oil in large pot over medium heat. Cook rice in oil about 5 minutes, stirring frequently, until rice is golden brown. Turn heat down to medium low. Stir in remaining ingredients. Cover and cook for 45 minutes. Keep covered, do not peek (that's the secret)!!
Recipe courtesy of Vikki Garcia.
Ingredients:
2 tbsp. vegetable oil
1-1 /2 cups long grain rice
8 oz. tomato sauce
4 cups water
2 tsp. garlic salt
1/2 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. mexican oregano
Heat oil in large pot over medium heat. Cook rice in oil about 5 minutes, stirring frequently, until rice is golden brown. Turn heat down to medium low. Stir in remaining ingredients. Cover and cook for 45 minutes. Keep covered, do not peek (that's the secret)!!
Recipe courtesy of Vikki Garcia.
Mexican Pot Roast Tacos
This is SOOOOOO good!
Ingredients:
2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
Kosher salt
3 cups finely shredded white cabbage
Guacamole
1/4 bunch fresh cilantro leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
Recipe courtesy of Tyler Florence, Food Network
Ingredients:
2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
Kosher salt
3 cups finely shredded white cabbage
Guacamole
1/4 bunch fresh cilantro leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
Recipe courtesy of Tyler Florence, Food Network
Sunday, August 17, 2008
This Week We're Eating......
Sunday - Zesty Slow Cooker Chicken Barbecue, Smashed Taters, Kathee's Baked Beans, and Corn
Monday - Make Your Own Pizza Night for FHE. I'm cheating and buying my dough at Fresh and Easy, because that's how I roll. Eaassssyyyy. Guess what I'm gonna do? I'm going to be all fancy and put some leftover barbecue chicken on MY pizza, because that's also how I roll. Faaannnccy. Since I'll be working so hard on the dinner (NOT), I'm thinking we'll just have root beer floats for FHE treat, I'll need a rest by then I'm sure.
Tuesday - Spagetti and Meatballs, I don't have a recipe for this one per se, I just kind of throw it together and hope none of the kids notice that the meatballs are turkey. Oops, did I say turkey? I mean 100% pure beef my little cherubs, 100% pure. Ok, well actually, this week they will be 50% beef and 50% turk, um, nevermind, they will be 100% pure beef. Oh and did you notice that I don't have any sides with this meal? It's because its scouts and young women's day and I'M STRESSED!! Well, I'm not stressed right now, but I will be at about 5ish on Tuesday.
Wednesday - Creamy Chicken Yummy, Steamed Rice - Our sweet little puppies are getting "fixed" on this day, so I definitely need something I can just come home to and serve quickly. Because, it's going to be such a hard day for me!! I mean really, it's going to hurt me so bad, seeing all the pain they're going through and running around town getting them to and from the doctor. And really, if I've said it once, I've said it a million times, it's all about ME!! Right??! Oh yeah, I'm sorry, my babies that you have to go through all that pain, I really am. No, really, I really am, I hate it.
Thursday - Daddy Dinner Day - What will he make this week? Tune in for the exciting reveal on Thursday!!!!
Friday - Fast Food Friday, that's what we call it around here.
Saturday - Date night. Ha, Ha, Ha, Ha, Ha, Ha!!! Wow, I crack myself up, date night, that is so funny. I don't cook Saturday's, so it will probably end up being Fast Food Saturday.
Monday - Make Your Own Pizza Night for FHE. I'm cheating and buying my dough at Fresh and Easy, because that's how I roll. Eaassssyyyy. Guess what I'm gonna do? I'm going to be all fancy and put some leftover barbecue chicken on MY pizza, because that's also how I roll. Faaannnccy. Since I'll be working so hard on the dinner (NOT), I'm thinking we'll just have root beer floats for FHE treat, I'll need a rest by then I'm sure.
Tuesday - Spagetti and Meatballs, I don't have a recipe for this one per se, I just kind of throw it together and hope none of the kids notice that the meatballs are turkey. Oops, did I say turkey? I mean 100% pure beef my little cherubs, 100% pure. Ok, well actually, this week they will be 50% beef and 50% turk, um, nevermind, they will be 100% pure beef. Oh and did you notice that I don't have any sides with this meal? It's because its scouts and young women's day and I'M STRESSED!! Well, I'm not stressed right now, but I will be at about 5ish on Tuesday.
Wednesday - Creamy Chicken Yummy, Steamed Rice - Our sweet little puppies are getting "fixed" on this day, so I definitely need something I can just come home to and serve quickly. Because, it's going to be such a hard day for me!! I mean really, it's going to hurt me so bad, seeing all the pain they're going through and running around town getting them to and from the doctor. And really, if I've said it once, I've said it a million times, it's all about ME!! Right??! Oh yeah, I'm sorry, my babies that you have to go through all that pain, I really am. No, really, I really am, I hate it.
Thursday - Daddy Dinner Day - What will he make this week? Tune in for the exciting reveal on Thursday!!!!
Friday - Fast Food Friday, that's what we call it around here.
Saturday - Date night. Ha, Ha, Ha, Ha, Ha, Ha!!! Wow, I crack myself up, date night, that is so funny. I don't cook Saturday's, so it will probably end up being Fast Food Saturday.
Zesty Slow Cooker Chicken Barbecue
I'm a sucker for crockpot recipes. I love just throwing everything in there, so on Sunday afternoons I can either have P.N.T. (Prime Nap Time) or read (which is a fancy term for prime nap time). I think this recipe is delicious, and so easy to boot!! Yay Sundays!!
Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. Now, let me ask you, does it get easier than this? Well, actually it does, wait until I make my crockpot ham!! Shazam!!
Recipe from Allrecipes
Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. Now, let me ask you, does it get easier than this? Well, actually it does, wait until I make my crockpot ham!! Shazam!!
Recipe from Allrecipes
Kathee's Baked Beans
Once upon a time, Kathee Crocker found the best recipe for baked beans ever in her life. Everyone loved them, they disappeared first every time she took them to a potluck. Then, one tragic day, Kathee went to get her recipe for "the beans" as they had become known by then, and alas, it was gone!!! She had to re-create it, FROM HER MEMORY. That should alarm you folks, because we all know she's got some issues there (ahem). This is very close to the yummy beans, and if anyone (Corn) might have the bean recipe, please share it with Kathee again. The end.
Ingredients:
2 cans (16 oz.) Bush's baked beans
1 pound bacon, cooked and crumbled
1/2 bottle chili sauce
2 tbsp. molasses
1 green pepper, diced
1 onion, diced
1 cup brown sugar
2 tbsp. prepared mustard
2 tsp. cumin
1 tbsp. chili powder
Cook the bacon, set aside to crumble. Saute the pepper and onion in the bacon grease. Combine the rest of the ingredients, plus the bacon, pepper and onion in an ovensafe container. Cook at 350 for 40 minutes. Don't get mad at me if this isn't as good as it used to be, I'm "special", I can't 'member things anymore!!
Ingredients:
2 cans (16 oz.) Bush's baked beans
1 pound bacon, cooked and crumbled
1/2 bottle chili sauce
2 tbsp. molasses
1 green pepper, diced
1 onion, diced
1 cup brown sugar
2 tbsp. prepared mustard
2 tsp. cumin
1 tbsp. chili powder
Cook the bacon, set aside to crumble. Saute the pepper and onion in the bacon grease. Combine the rest of the ingredients, plus the bacon, pepper and onion in an ovensafe container. Cook at 350 for 40 minutes. Don't get mad at me if this isn't as good as it used to be, I'm "special", I can't 'member things anymore!!
Freezer Caramel Drizzle Pie
This pie is a dream if you like coconut, which I do, very much. Coconut and I go way back. Ok, not way back because I used to not like coconut. It was a misunderstanding between us, I thought all coconut tasted like Mounds candy bars, so I was kind of judging it. But I learned to look past the superficial, and embrace coconut as if we had been close all our life. This little story has been brought to you by the Try Foods You Don't Like Foundation. By the way, T.F.Y.D.L.F., don't you even THINK about getting me to try cottage cheese ever again in my life. We are mortal enemies.
Ingredients:
2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Recipe from Allrecipes
Ingredients:
2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Recipe from Allrecipes
Creamy Chicken Yummy
I made up the name of this (what, you say? no, that name couldn't be made up!!) because I don't know what it's called. All I know is everybody makes something like this, and it's good. This is a regular recipe for me because you can actually throw frozen chicken breasts in the crockpot and it still turns out perfect, so on busy days when I've forgotten to take meat out of the freezer, GUESS WHAT WE'RE HAVING??!!
Ingredients:
4 - 6 chicken breasts
1/2 cup butter
1 pkg. zesty Italian dressing/seasoning
8 oz. pkg. light cream cheese (or you can use regular if that's the way you roll)
2 cans cream of mushroom soup
Put the chicken, butter and Italian dressing packet in the crockpot, cook on high for 4 hours. A half hour before serving heat the cream cheese and soup in a saucepan on the stove. Pour into the crockpot with the chicken. I shred the chicken, but that's just me. Serve with rice or smashed taters.
Ingredients:
4 - 6 chicken breasts
1/2 cup butter
1 pkg. zesty Italian dressing/seasoning
8 oz. pkg. light cream cheese (or you can use regular if that's the way you roll)
2 cans cream of mushroom soup
Put the chicken, butter and Italian dressing packet in the crockpot, cook on high for 4 hours. A half hour before serving heat the cream cheese and soup in a saucepan on the stove. Pour into the crockpot with the chicken. I shred the chicken, but that's just me. Serve with rice or smashed taters.
Monday, August 11, 2008
This Week We're Eating......
Sunday - Fake Chicken Fried Steak with Country Gravy, Mashed Taters and Corn
Monday - Unbelievable Chicken, Cous Cous and Roasted Veggies
Tuesday - Scouts for the boys plus YW's for me equals HOT DOGS FOR ALL!!!
Wednesday - Yakisoba Chicken, Steamed Rice
Thursday - Daddy Dinner Night (I don't know what he's making yet!!)
Friday - I don't cook!!
Saturday - I don't cook!!
Monday - Unbelievable Chicken, Cous Cous and Roasted Veggies
Tuesday - Scouts for the boys plus YW's for me equals HOT DOGS FOR ALL!!!
Wednesday - Yakisoba Chicken, Steamed Rice
Thursday - Daddy Dinner Night (I don't know what he's making yet!!)
Friday - I don't cook!!
Saturday - I don't cook!!
Yakisoba Chicken
This is a yummy, healthy dinner. Thom and I will scarf it down, because it's relatively low in fat and so good. The kids, not so much. Sometimes, though, they just have to suffer through a dinner they don't like. I call that good parenting. Others call it child abuse. Potato, potahtoe.
Ingredients:
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
Ingredients:
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
Roasted Veggies
I use this recipe as a base, I add whatever veggies I feel like adding that day. This is so so yum.
Ingredients:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme (I used dried!!)
2 tablespoons chopped fresh rosemary (dried again!!)
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
Preheat oven to 475 degrees F. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Recipe from Allrecipes.
Ingredients:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme (I used dried!!)
2 tablespoons chopped fresh rosemary (dried again!!)
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
Preheat oven to 475 degrees F. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Recipe from Allrecipes.
Unbelievable Chicken
This was good, almost, dare I say "unbelieveable".
Ingredients:
1/4 cup cider vinegar
2 tbsp. ground mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1 /2 tsp. salt
ground black pepper to taste
6 tbsp. olive oil
6 boneless skinless chicken breasts
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover and marinate 8 hours or overnight.
When ready, grill for 6 minutes each side. Discard marinade.
Recipe from Allrecipes.
Ingredients:
1/4 cup cider vinegar
2 tbsp. ground mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1 /2 tsp. salt
ground black pepper to taste
6 tbsp. olive oil
6 boneless skinless chicken breasts
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover and marinate 8 hours or overnight.
When ready, grill for 6 minutes each side. Discard marinade.
Recipe from Allrecipes.
Chicken Lettuce Wraps
I've tried to make lettuce wraps several times and have never been happy. Let me tell you, THESE WRAPS ARE ON THE HOT TAMALE TRAIN!!!! Wasn't that so Mary Murphy of me??!! Really, these are delicious and taste just like "Chang's". Plus, they're easy AND a healthy meal!!!
Ingredients:
1 lb ground turkey or chicken
2 tbsp. olive oil
1 can water chestnuts (finely chopped)
4 green onions, diced
4-5 tbsp. hoisin sauce
4-5 tbsp. soy sauce
1 teaspoon minced garlic
1/4 cup water
1 head iceberg lettuce (separate leaves to wrap meat into)
Put 2 tbsp oil in pan and brown ground chicken. Add water chestnuts and green onions. Simmer for a couple minutes then add Hoisin sauce, soy, garlic & water. Simmer for 5 minutes and serve on fresh crisp lettuce leaves. Does it get easier, I'll answer that, NO IT DOESN'T!!
Ingredients:
1 lb ground turkey or chicken
2 tbsp. olive oil
1 can water chestnuts (finely chopped)
4 green onions, diced
4-5 tbsp. hoisin sauce
4-5 tbsp. soy sauce
1 teaspoon minced garlic
1/4 cup water
1 head iceberg lettuce (separate leaves to wrap meat into)
Put 2 tbsp oil in pan and brown ground chicken. Add water chestnuts and green onions. Simmer for a couple minutes then add Hoisin sauce, soy, garlic & water. Simmer for 5 minutes and serve on fresh crisp lettuce leaves. Does it get easier, I'll answer that, NO IT DOESN'T!!
Baked Teriyaki Chicken
Easy and good!!
Ingredients:
1 tbsp cornstarch
1 tbsp cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
12 skinless chicken thighs (I use 4 - 6 breasts)
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. turn pieces over and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Ingredients:
1 tbsp cornstarch
1 tbsp cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
12 skinless chicken thighs (I use 4 - 6 breasts)
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. turn pieces over and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Diane's Colcannon
Delicious!
Ingredients:
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately. Then do an Irish jig!! Or Lord of the Dance, whatever floats your boat....
Ingredients:
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately. Then do an Irish jig!! Or Lord of the Dance, whatever floats your boat....
Glazed Chicken Wings
These are amazing! You might pass out from happiness.
Ingredients:
12 chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
I bake these in the oven at 400 for 45 minutes, turn over and bake for 45 more, then put the sauce on them and bake for 20 minutes. Ta da.
Ingredients:
12 chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
I bake these in the oven at 400 for 45 minutes, turn over and bake for 45 more, then put the sauce on them and bake for 20 minutes. Ta da.
Panda Express Mandarin Chicken
Thom loves this one! We all do, it is so sweet and yummy!!
2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
1 tablespoon cornstarch
6 skinless chicken thigh fillets (I use boneless, skinless breasts)
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with cornstarch in a small bowl and stir until cornstarch is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick. Preheat your grill on high for the chicken. When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots. When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve. Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated. Serve with steamed white rice. Do a happy dance from the yummy deliciousness.
2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
1 tablespoon cornstarch
6 skinless chicken thigh fillets (I use boneless, skinless breasts)
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with cornstarch in a small bowl and stir until cornstarch is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick. Preheat your grill on high for the chicken. When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots. When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve. Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated. Serve with steamed white rice. Do a happy dance from the yummy deliciousness.
Fake Chicken Fried Steak
I LOVE chicken fried steak, so I was so excited when I found a "fake" version!! I changed the recipe around enough so that this particular one is all mine now! It's easy and fast to make, but gives the illusion of the real thing! This amount is for my big family, smaller families may want to half it.
Ingredients:
2 lbs. ground beef
2 tsp. chopped fresh parsley
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 egg
2 cups breadcrumbs
1/2 cup canola oil for frying
In a medium bowl, mix together the ground beef, parsley, chili powder, salt, pepper, garlic powder, onion powder, egg and 1 cup of the breadcrumbs. Form into 12 balls, then flatten into patties. Coat patties with remaining crumbs and put on a plate. Put in the fridge for at least 30 minutes.
Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, until golden brown. Enjoy your arteries hardening and resolve to only eat fruits and veggies tomorrow!!!
Ingredients:
2 lbs. ground beef
2 tsp. chopped fresh parsley
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 egg
2 cups breadcrumbs
1/2 cup canola oil for frying
In a medium bowl, mix together the ground beef, parsley, chili powder, salt, pepper, garlic powder, onion powder, egg and 1 cup of the breadcrumbs. Form into 12 balls, then flatten into patties. Coat patties with remaining crumbs and put on a plate. Put in the fridge for at least 30 minutes.
Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, until golden brown. Enjoy your arteries hardening and resolve to only eat fruits and veggies tomorrow!!!
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