Sunday - World's Best Lasagna, Garlic Bread, and that's it because I'm tired after making lasagna (hard!! you have to read that in a sing song voice)
Monday - Chicken Spaghetti, Salad, Chocolate Chip Cookies (these are supposed to be the best ever, according to the New York Times, and yes, they are GOOD!!!)
Tuesday - This is kind of funny. I'll be serving my family the ol' standby, hot doggies, but the Laurels are coming to our house for our Mutual activity to learn how to make a yummy Italian Feast and guess what WE will be eating? Italian Sodas, Bruschetta, Fettuccine Alfredo and Creme Brulee. Kind of sad!!! I think I will let the kiddos and Thommy Boy raid the kitchen after the girls leave!!
Wednesday - Amazing Italian Lemon Butter Chicken. Because of the calorie and fat content of this entree, there will be nothing else served with this meal, or for the rest of the week for that matter. If we don't answer the phone Thursday on, call 911, because our arteries probably exploded.
Sunday, September 21, 2008
World's Best Lasagna
This is WAY good!! Way? Way! Way?? Way!!
Ingredients:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Recipe from Allrecipes.
Ingredients:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Recipe from Allrecipes.
Italian Soda
So delicious.....
Ingredients:
1 oz (2 Tbsp.) syrup (any flavor)
8oz (one cup) Sparkling water or club soda
Combine sparkling water or club soda and syrup in a tall glass filled with ice and stir well. Garnish with mint if desired. To make it a yummy cream soda, add tbsp. milk or cream!!
Ingredients:
1 oz (2 Tbsp.) syrup (any flavor)
8oz (one cup) Sparkling water or club soda
Combine sparkling water or club soda and syrup in a tall glass filled with ice and stir well. Garnish with mint if desired. To make it a yummy cream soda, add tbsp. milk or cream!!
Fettucine Alfredo
This is my trusty alfredo sauce recipe, from my Fannie Farmer cookbook my sister Kris gave me when I got married. This is the best basics cookbook ever, everyone should have a copy of it.
Ingredients:
1/2 pound noodles (this is where Thom and I disagree, he loves fettuccine and I love cappellini)
1/4 pound unsalted butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated parmesan cheese
salt to taste
1/4 tsp. freshly ground pepper
Have a large bowl warmed and ready before you cook the noodles. Drain the cooked noodles and put them in the bowl. Quickly add the remaining ingredients, tossing briskly to coat all the noodles, and serve at once. I usually put all the sauce ingredients in a saucepan, and double it for that matter!! Then each person can use as much or as little sauce as they want.
Recipe from The Fannie Farmer Cookbook
Ingredients:
1/2 pound noodles (this is where Thom and I disagree, he loves fettuccine and I love cappellini)
1/4 pound unsalted butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated parmesan cheese
salt to taste
1/4 tsp. freshly ground pepper
Have a large bowl warmed and ready before you cook the noodles. Drain the cooked noodles and put them in the bowl. Quickly add the remaining ingredients, tossing briskly to coat all the noodles, and serve at once. I usually put all the sauce ingredients in a saucepan, and double it for that matter!! Then each person can use as much or as little sauce as they want.
Recipe from The Fannie Farmer Cookbook
Ali's Amazing Bruschetta
This is my favorite bruschetta recipe, although once you make it even one time, you don't need a recipe anymore.
Ingredients:
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Recipe from Allrecipes.
Ingredients:
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Recipe from Allrecipes.
Creme Brulee
My favorite dessert!!
Ingredients:
1 Vanilla bean
8 eggs, at room temperature
4 cups heavy cream
2/3 cup plus 2 tbsp. sugar
Using a sharp knife, slice open the vanilla bean vertically and gently scrape out the seeds. Set aside. Separate the eggs yolks from the whites. Combine the cream and vanilla bean and seeds in a small saucepan. Bring to a boil. Meanwhile, whisk together egg yolks and sugar in a large mixing bowl. Do not mix the sugar and eggs in advance because the sugar will begin cooking the egg yolks. Slowly pour the hot cream into the yolk sugar mixture and whisk. If you do this too quickly, it will turn into scrambled eggs, so do it SLOWLY!! Place a strainer over a bowl and pour the mixture through the strainer. Pour the egg mixture into 8 ramekins. Preheat the oven to 325 degrees. Place ramekins in a large glass baking dish. Pour water into the baking dish halfway up the side of the ramekins. Bake for 45 minutes. Cover and chill overnight. Just before serving, sprinkle sugar on top of each ramekin. Use a brulee torch to melt the sugar. If you don't have a torch you can broil them in the oven.
Ingredients:
1 Vanilla bean
8 eggs, at room temperature
4 cups heavy cream
2/3 cup plus 2 tbsp. sugar
Using a sharp knife, slice open the vanilla bean vertically and gently scrape out the seeds. Set aside. Separate the eggs yolks from the whites. Combine the cream and vanilla bean and seeds in a small saucepan. Bring to a boil. Meanwhile, whisk together egg yolks and sugar in a large mixing bowl. Do not mix the sugar and eggs in advance because the sugar will begin cooking the egg yolks. Slowly pour the hot cream into the yolk sugar mixture and whisk. If you do this too quickly, it will turn into scrambled eggs, so do it SLOWLY!! Place a strainer over a bowl and pour the mixture through the strainer. Pour the egg mixture into 8 ramekins. Preheat the oven to 325 degrees. Place ramekins in a large glass baking dish. Pour water into the baking dish halfway up the side of the ramekins. Bake for 45 minutes. Cover and chill overnight. Just before serving, sprinkle sugar on top of each ramekin. Use a brulee torch to melt the sugar. If you don't have a torch you can broil them in the oven.
Chicken Spagetti
Ingredients:
2 cups cooked, cubed chicken
2 cans cream of mushroom or chicken soup
1 1/2 cups grated sharp cheddar cheese
3 cups dry spagetti, broken into small pieces
2 cups chicken broth
2 tsp. seasoned salt
salt and pepper to taste
1 additional cup of grated sharp cheddar cheese
Cook spagetti. When done, combine with remaining ingredients (except last cup of cheese). Place mixture in 9X13 pan and top with remaining cheese. Bake at 350 for 40 minutes.
2 cups cooked, cubed chicken
2 cans cream of mushroom or chicken soup
1 1/2 cups grated sharp cheddar cheese
3 cups dry spagetti, broken into small pieces
2 cups chicken broth
2 tsp. seasoned salt
salt and pepper to taste
1 additional cup of grated sharp cheddar cheese
Cook spagetti. When done, combine with remaining ingredients (except last cup of cheese). Place mixture in 9X13 pan and top with remaining cheese. Bake at 350 for 40 minutes.
Amazing Italian Lemon Butter Chicken
I feel obligated to point out that this has 921 calories and 68 grams of fat per serving. I'm not kidding. I'm making it anyway. I'm not starting my Biggest Loser contest for a week and 1/2!!
Lemon Butter Sauce:
1/4 cup white wine (I'm going to use chicken broth)
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish
To make the sauce, pour the wine(chicken broth!) and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Recipe from Allrecipes.
Lemon Butter Sauce:
1/4 cup white wine (I'm going to use chicken broth)
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish
To make the sauce, pour the wine(chicken broth!) and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Recipe from Allrecipes.
Chocolate Chip Cookies
These are fantastic, worth every second.
Ingredients:
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate chips, at least 60 percent cacao content
Sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Recipe from Jacques Torres.
Ingredients:
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate chips, at least 60 percent cacao content
Sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Recipe from Jacques Torres.
Saturday, September 13, 2008
This Week We're Eating....
Sunday - Turkey, Stuffing,Smashed Potatoes and Gravy
Monday - Breakfast Dinner!!!! Pancakes, Hash Browns, Sausage
Tuesday - This dinner brought to you by Kraft Mac n Cheese
Wednesday - Mom's Famous Tacos, Vikki's Rice, Refried Beans
Thursday - Daddy Dinner Night
Friday & Saturday - Kat Kan't Kook
Monday - Breakfast Dinner!!!! Pancakes, Hash Browns, Sausage
Tuesday - This dinner brought to you by Kraft Mac n Cheese
Wednesday - Mom's Famous Tacos, Vikki's Rice, Refried Beans
Thursday - Daddy Dinner Night
Friday & Saturday - Kat Kan't Kook
Slow Cooker Turkey Breast
This is a new recipe from Allrecipes this week. It got a lot of good reviews, so how bad can it be? Again, I am a sucker for crockpot recipes, I can't resist trying them!! ****UPDATE*****Made this yesterday for dinner, and I'm sorry to say, I did not love this. I think the kids liked it but it was too salty for me. So much for all the 5 star ratings!!!
Ingredients:
1 (6 lb.) bone in turkey breast
1 envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup all over the outside of the turkey and under the skin. Place in the slow cooker. Cover and cook on high for 1 hour, then set to low and cook for 7 hours.
Recipe from Allrecipes
Ingredients:
1 (6 lb.) bone in turkey breast
1 envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup all over the outside of the turkey and under the skin. Place in the slow cooker. Cover and cook on high for 1 hour, then set to low and cook for 7 hours.
Recipe from Allrecipes
Mom's Famous Tacos
Ingredients:
pack of 24 corn tortillas
1 pound of ground beef
salt and pepper
Garlic powder
Vegetable oil
Heat oil in pan for frying. Lay the tortillas out on the counter. Press a small amount of ground beef on one side of each tortilla, making sure to get it pretty thin so the meat will get cooked through. (not too thin though!!) Sprinkle with salt, pepper and garlic. When oil is hot enough, fold each tortilla and fry each side until browned. Remove to paper towels to absorb excess oil. Serve with your favorite taco fixin's, I like to put a few slices of avocado, shredded cabbage, way too much cheese and some homemade salsa on mine. I also like to eat about 12 of them. That's just me.
Saturday, September 6, 2008
This Week We're Eating.....
Sunday - Crescent Chicken Bundles, Smashed Potatoes, Garlic Green Beans (These chicken bundles are from the way back machine, one of the first things I ever made as a, sniff, new bride)
Monday - Hearty Penne Beef, Salad, French Bread (This is a new recipe, crossing my fingers here that it's a keeper)
Tuesday - Chicken Enchilada Strata, Refried Beans, Tortilla Chips, Salsa (I am trying a new tactic today. I will make the casserole and salsa early in the afternoon, thereby, in theory, preventing any rushing around necessary on my part during the peak scouting/yw hours. This is brilliant!!! It will never work....)
Wednesday - Mini Pizza Meatloaves, Salad, and Smashed Potatoes (Yes, I am in a quandary here. I hate to make smashed taters twice in one week, but what can I do? They are so delicious with each of these main dishes. I can't bear to think of eating anything else with them. Quandary, I tell you. Quandary. Please post any solutions you have. There are rules for the solutions. They must include potatoes. The potatoes must be smashed. You see where I'm coming from now? Quandary)
Thursday - Daddy Dinner Delight!! I am anxious to see what brilliant dinner he comes up with this week!!! Somehow, I don't know how, he manages to make things every week that have little to no clean up!!! I look around the kitchen with my mouth hanging open, it really amazes me that he manages to think up something FUN, that the kids LOVE, with no CLEANUP. He is brilliant, I tell you!!!
Friday & Saturday - Mommy don't cook SON!!!!
Monday - Hearty Penne Beef, Salad, French Bread (This is a new recipe, crossing my fingers here that it's a keeper)
Tuesday - Chicken Enchilada Strata, Refried Beans, Tortilla Chips, Salsa (I am trying a new tactic today. I will make the casserole and salsa early in the afternoon, thereby, in theory, preventing any rushing around necessary on my part during the peak scouting/yw hours. This is brilliant!!! It will never work....)
Wednesday - Mini Pizza Meatloaves, Salad, and Smashed Potatoes (Yes, I am in a quandary here. I hate to make smashed taters twice in one week, but what can I do? They are so delicious with each of these main dishes. I can't bear to think of eating anything else with them. Quandary, I tell you. Quandary. Please post any solutions you have. There are rules for the solutions. They must include potatoes. The potatoes must be smashed. You see where I'm coming from now? Quandary)
Thursday - Daddy Dinner Delight!! I am anxious to see what brilliant dinner he comes up with this week!!! Somehow, I don't know how, he manages to make things every week that have little to no clean up!!! I look around the kitchen with my mouth hanging open, it really amazes me that he manages to think up something FUN, that the kids LOVE, with no CLEANUP. He is brilliant, I tell you!!!
Friday & Saturday - Mommy don't cook SON!!!!
Garlic Green Beans
Ingredients:
1 lb. fresh green beans
2 tsp. minced garlic
2 tbsp. bacon grease (you do save this in the fridge don't you? yumminess)
1 cup chicken broth
1/2 tsp. salt
1/8 ground black pepper
Cut the ends off the green beans. Meanwhile, melt the bacon grease in pan on medium heat. Add garlic and cook for 1 minute. Add the beans and cook for a minute or so until beans turn bright green. Add the chicken broth, salt and pepper. Turn the heat to low and put a lid on the pan. Let simmer for 25 minutes.
1 lb. fresh green beans
2 tsp. minced garlic
2 tbsp. bacon grease (you do save this in the fridge don't you? yumminess)
1 cup chicken broth
1/2 tsp. salt
1/8 ground black pepper
Cut the ends off the green beans. Meanwhile, melt the bacon grease in pan on medium heat. Add garlic and cook for 1 minute. Add the beans and cook for a minute or so until beans turn bright green. Add the chicken broth, salt and pepper. Turn the heat to low and put a lid on the pan. Let simmer for 25 minutes.
Crescent Chicken Bundles
This is a classic back from my first year of being married. Still holding strong after all these years. Still yummy. Still gooey. Still sort of bad for you. But still so good. Here's to you, Crescent Chicken Bundles, for adding on all these extra pounds on Thom and I over the years!! Way to go!
Ingredients:
8 oz. pkg. cream cheese (I use 1/3 less fat kind now. Sigh)
3 tbsp. butter
2 cups cooked, cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. minced garlic
2 cans crescent rolls (I use reduced fat kind now. Sigh)
2 tsp. butter, melted
1 cup crushed seasoned croutons
Blend cream cheese, butter, salt, pepper, and garlic. Add chicken. Mix well. Seperate dough into 4 triangles, per can, spooning meat mixture into center. Bring corners of dough together and press with a fork. Brush tops with melted butter and top with croutons. Bake on ungreased cookie sheets according to crescent roll directions.
Ingredients:
8 oz. pkg. cream cheese (I use 1/3 less fat kind now. Sigh)
3 tbsp. butter
2 cups cooked, cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. minced garlic
2 cans crescent rolls (I use reduced fat kind now. Sigh)
2 tsp. butter, melted
1 cup crushed seasoned croutons
Blend cream cheese, butter, salt, pepper, and garlic. Add chicken. Mix well. Seperate dough into 4 triangles, per can, spooning meat mixture into center. Bring corners of dough together and press with a fork. Brush tops with melted butter and top with croutons. Bake on ungreased cookie sheets according to crescent roll directions.
Mini Pizza Meatloves
I'm sorry, Mom, but I used to break out in a cold sweat at the mention of the word "meatloaf". The fact is, I'm not a big onion fan, unlike Mom, and she would have these gigantic crunchy onions in her meatloaf that frankly gave me the heebie jeebies. I've created for my family my own version, Kathee friendly with minced (minced is a technical term for almost non existant in Kathee land) onion, that is a hit everytime I make it. At least I think so. I'd better keep my eyes open for any perspiring foreheads when I serve this....
Ingredients:
1 jar of pasta sauce
1 cup shredded mozzerella cheese
1/2 cup Italian style bread crumbs
Parsley
2 tbsp. parmesan cheese
1 tsp. oregano
1 tsp. basil
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. minced garlic
1/16 tsp. minced onion (this is to my taste, add what you prefer)
1 large egg, lightly beaten
2 pounds ground beef
Preheat oven to 375 degress. Spray 2 muffin pans with cooking spray. Combine 1/2 of the jar of pasta sauce, 3/4 cup of the mozzerella, bread crumbs, parsley, parmesan, oregano, basil, pepper, salt, garlic, onion and egg in a large bowl. Crumble meat over it, combine until well blended. Divide into 24 balls, press each into a muffin cup. Top each with a little pizza sauce. Bake for 30 minutes. Remove from oven and top with a the remaining mozzerella cheese. Put back in oven for 5 minutes for cheese to melt. Heat up remaining pasta sauce to serve with meatloaves. Enjoy. Serve with towels for mopping foreheads, if necessary.
Ingredients:
1 jar of pasta sauce
1 cup shredded mozzerella cheese
1/2 cup Italian style bread crumbs
Parsley
2 tbsp. parmesan cheese
1 tsp. oregano
1 tsp. basil
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. minced garlic
1/16 tsp. minced onion (this is to my taste, add what you prefer)
1 large egg, lightly beaten
2 pounds ground beef
Preheat oven to 375 degress. Spray 2 muffin pans with cooking spray. Combine 1/2 of the jar of pasta sauce, 3/4 cup of the mozzerella, bread crumbs, parsley, parmesan, oregano, basil, pepper, salt, garlic, onion and egg in a large bowl. Crumble meat over it, combine until well blended. Divide into 24 balls, press each into a muffin cup. Top each with a little pizza sauce. Bake for 30 minutes. Remove from oven and top with a the remaining mozzerella cheese. Put back in oven for 5 minutes for cheese to melt. Heat up remaining pasta sauce to serve with meatloaves. Enjoy. Serve with towels for mopping foreheads, if necessary.
Chicken Enchilada Casserole
Everybody has their own version of this, but I'm putting mine in print in case my kids ever want the recipe some day!!!
Ingredients:
4 boneless, skinless chicken breast halves, cooked and shredded
1 small package of 12 corn tortillas, cut into strips
1 can (15 oz. or 28 oz. depending on how saucy you like it, I'm so saucy myself I need to galvanize my saucy storehouse by refueling, so I go for the 28 oz.) of Macayo's Green Chile Enchilada Sauce
1 can (14..5 oz.) cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 tsp. chili powder
1/2 tsp. cumin
Preheat oven to 350 degrees. Spray the bottom of a 9 X 13 pan with cooking spray. In a bowl, combine the enchilada sauce, soup, sour cream, chili powder and cumin. Add the chicken. Put half of that mixture on the bottom of the pan. Top with a layer of tortilla strips. Then put another layer of chicken sauce mixture. Top that with a layer of cheese. Guess what you do now? Yes, you are so smart!!! A layer of tortillas!! Then the last of the chicken sauce! Then the last of the cheese!!! You did it!!! You just made the most common casserole around!! I am so proud of you!!! Don't forget, we like to eat ours with tortilla chips!! Yum!
Hearty Penne Beef
This is a new recipe, from my newest Simple and Delicious magazine. I'll review it after I make it!! I like the spinach aspect, I enjoy sneaking things into their food!
Ingredients:
1 3/4 cups uncooked penne pasta
1 pound ground beef
1 tsp. minced garlic
1 can (15 oz.) tomato puree
1 can (14 1/2 oz.) beef broth
1 1 /2 tsp. Italian seasoning
1 tsp. worcestire sauce
1/4 tsp. salt
1/4 tsp. pepper
2 cups chopped fresh spinach
2 cups (8 oz.) shredded part skim mozzerella cheese
Cook pasta according to package directions. Meanwhile, in a dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, worcestire sauce, salt and pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes until cheese is melted.
Ingredients:
1 3/4 cups uncooked penne pasta
1 pound ground beef
1 tsp. minced garlic
1 can (15 oz.) tomato puree
1 can (14 1/2 oz.) beef broth
1 1 /2 tsp. Italian seasoning
1 tsp. worcestire sauce
1/4 tsp. salt
1/4 tsp. pepper
2 cups chopped fresh spinach
2 cups (8 oz.) shredded part skim mozzerella cheese
Cook pasta according to package directions. Meanwhile, in a dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato puree, broth, Italian seasoning, worcestire sauce, salt and pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes until cheese is melted.
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