Sunday, November 15, 2009
Friday, November 13, 2009
ATTENTION: This meal takes at least 5 hours of Crock pot cooking (unattended), so MUST BE STARTED AT LEAST 5 HOURS BEFORE YOU PLAN ON EATING.
-32 0z Beef Stock (or the same amount of water with 2 or 3 beef Bullion cubes)
-1 Medium (2 small) Onions (rough Chopped)
-2 TBS Butter
-2-4 Cloves of Garlic, whole (depends on how much you like Garlic)
-1 Bay leaf
-Salt and Pepper to taste (start with a tsp and go from there)
French Baguette and cheese of choice
Combine all ingredients in a crock pot, put on high, and let it go all day. The longer the better. IF the liquid starts looking a little low (should cover about 1/2 the roast) add more water. Literally, if you start in the morning and leave it alone it will be ready by dinner. You know it's ready when you put a fork in it and it falls apart.
When the roast is done, pull it out of the crock pot and shred the entire thing. Then place the meat onto a slice of the french baguette with your favorite cheese. I love white cheddar for this, but provolone is good too, or Swiss. Or no cheese at all. Be sure to serve each sandwich with a portion of the Liquid from the crock pot to dip it in. Trust me, this one is DELICIOUS!!!
NOTE: If you don't have the 15 minutes it takes to make this in the morning, you can substitute everything but the roast for a packet of dry french onion soup mix and water. It will not taste the same, but will create the same yummy sandwich and take about 2 minutes.
Thursday, October 29, 2009
-3 Tbs Vegetable Oil1 Tbs Flour
Be creative with this one. I add peppers or olives sometimes, but the sky is the limit. I find it is best served with sour cream and lettuce. This is also a great recipe to double and serve to a large group. It's different, but easy and can be made ahead of time. Oh, and it's another dinner for under $10!!!!!
Wednesday, October 28, 2009
8 oz package cream cheese (I use fat free)
2 cans cream of chicken soup (I use the low sodium, 97% fat free Campbells)
2 envelopes dry Italian season mix (next to the dry ranch mixes in the store)
milk or water to desired thickness
Combine all ingredients in a large pan on stove until cream cheese melts & mixture is warmed through. We eat this over rice but you could probably use noodles if you prefer.
Thursday, October 22, 2009
We had this for our wedding and is one of our family favorites!
6oz. boneless/skinless chicken breasts (approx. 2-3 breasts) boiled and diced
20 small red seedless grapes (halved)
1 small red delicious apple (diced)
1/2 C. diced celery
1/4 C. diced green onion
1Tbsp +1tsp mayonnaise
1tsp lemon juice
1 dash white vinegar
1 dash salt & pepper
Toss all ingredients together & serve chilled
* Delicious served with croissants; Bisquick biscuits work well in a pinch too (as pictured)
**To save time I usually chop all ingredients while the chicken is boiling, and it usually works out perfectly time-wise. I then rinse the chicken under cold water, dice it, toss ingredients together and place bowl in freezer to chill while I finish baking the biscuits!
-Makes approx. 4 adult servings and takes about 20min to make.
Tuesday, October 20, 2009
Sunday, October 18, 2009
- 1 can chicken broth
- 1 pkg boneless/skinless chicken brest
- 1 chopped med onion or onion flakes
- 3-4 cloves minced garlic
- 2 cans chopped green chilis
- 1 tsp. cumin powder
- 3 reg. cans Lucks Great Northern Beans (we have used other brands but find this one is the best for taste and consistency)
- 2 chicken boullion cubes
- 8 oz. of Monterray Jack Cheese (or more depending on what you like)
- salt and pepper to taste
Preheat oven to 375*
- 4 C peeled/sliced apples (any cooking apple, we like Gala)
- 1 C bisquick
- 1 C brown sugar
- 2 tbsp cinnamon
- 1 stick of butter
- 2-3 tbsp of sugar
Friday, October 9, 2009
5 large yellow squash, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup chicken flavored stuffing mix
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup sour cream
1 cup shredded sharp Cheddar
Preheat oven to 400 degrees F.
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
Tuesday, October 6, 2009
1 Package of Hillshire Farms (or off brand, it doesn't matter) Polish or Smoked Kielbasi - there are lower fat and sodium versions out there too! It is normally in the section of the grocery store where you find the hot dogs and sausage.
-Simply remove the Kielbasi from the package and place into a deep skillet and cover about 1/2 way with water, simmer on low heat until it is warmed through. I like to turn it over every few minutes so both sides get good and warmed.
- Once cooked cut into serving sized pieces (I like to dip in ketchup, you could also garnish with sauerkraut but I don't really like that stuff)
You can get these in a box at the grocery store in the freezer section - the name brand is Mrs. T's and if any of you shop at Aldi they have Pierogies too! If you cannot find these, then I am sorry that I stink at this....you could always serve the Kielbasi with fried potatoes or hash browns, I do that every now and again.
- The box will say to boil them, but really please don't do that because it tastes icky. Instead try this:
- Slice up about 1/4 to 1/2 of a white onion (all depends on the size) and cook in a few tablespoons of butter until soft.
- Add in the frozen pierogies and cook until slightly browned and de-thawed.
- Garnish with the onions, you can also serve these with sour cream or applesauce, but that is all a preference type of thing.
Monday, October 5, 2009
1 cup green peppers, chopped
big handful of pepperoni, chopped
1 clove of garlic, minced
1 envelope of spaghetti sauce mix
1/2 tsp dried oregano
1 (15 oz) can tomato sauce
1 cup milk
1 Tbsp. oil, I use Canola
1 cup all purpose flour
1/2 tsp salt
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
Saturday, October 3, 2009
Ingredients (Beef Filling)
1 lb ground beef
1 medium green pepper, chopped
1/4 cup chopped onion
3/4 cup shredded cabbage
fresh garlic/garlic powder
soy sauce (less is more)
Put all ingredients together in large frying pan and cook until hamburger is browned and all vegetables are tender. Drain grease as best you can.
1 lb ground chicken OR shredded cooked chicken breast (about 2 breasts)
1/3 cup chopped celery
1 cup chopped baby spinach wilted over heat
poultry seasoning (parsley/sage/rosemary/thyme)
Cook chicken with whatever spices you prefer, then shred. If using ground chicken, cook. I usually don't cook the celery, but put it in with the chicken if you want to. Put aside. In same pan, wilt spinach over heat until you have a cup or so (it takes a lot). Mix celery and spinach in with chicken.
OTHER OPTIONS FOR BOTH FILLINGS:
1/4 cup water chestnuts
1/4 cup chopped peanuts or cashews
whatever else you can think of
Shells or skins or whatever they're called
Buy 2 packages wonton skins from the grocery store.
If you feel like it, you can make them. It will most likely push you over the hour time limit, but here's the recipe. Warning: these are A LOT of work, but it's what's pictured, so I thought I should include it.
2 cups flour
1/2 tsp salt
4 tablespoons vegetable or olive oil
boiling water (a cup or so, you probably won't use all of it)
Mix salt and flour, make a well in the center and add the oil and 5 tablespoons boiling water. Mix with a wooden spoon until smooth. You may have to add more water. Be careful not to add too much. Knead until elastic, 3-5 minutes.
Pull off a bouncy-ball sized piece of dough and roll out on wax paper until as thin as you can get it. Should be about 5-6 inches in diameter and almost so thin it's almost transparent. Set aside (still on wax paper, or it'll be hard to pick up) and roll out the rest of the dough this way. You'll probably get between 12 and 20 circles of dough, depending on how big/thick they are.
Use a small table spoon (a real one, not the measuring spoon) to scoop filling onto shells. Brush water along half of the outside edge and fold dough over. Use fingers or a fork to crimp and seal open side (like a pie crust). Repeat until all dough is gone. There may be extra filling.
Cover the bottom of a large frying pan with oil and heat until a drop of water skitters off the surface. Put in as many dumplings as will fit. Fry for 2 minutes. VERY CAREFULLY add 1/2 cup water and cover IMMEDIATELY. Let steam for 7 minutes. Put on plate w/ paper towels to drain. Repeat until all pot stickers are cooked, or freeze the rest and cook them later.
Drop them in already boiling water until the dough is cooked and transparent, probably about 7-10 minutes. I can't remember for sure, I never make them that way.
1/4 c soy sauce
1 tablespoon distilled white vinegar
(Sorry there's no picture. I ate it all. It looks like soy sauce.)
Tuesday, September 29, 2009
3-4 medium potatoes peeled and cubed (if you use red ones you might need more)
1 small carrot chopped
1 small onion chopped (I used a vadalia so it was 1/2 of an onion bc it was huge!)
1/2 cup chopped green or red pepper
1-2 tablespoons, chopped and seeded jalapeno pepper (add less than that if you don't like heat or use some hot sauce, like the green tabasco or Franks)
2 cups of water
2 beef bullion cubes
1-2 garlic cloves minced
1/8 teaspoon pepper
1 lb ground beef (you could use turkey)
1/4 lb sliced fresh mushrooms (I left this out bc I hate mushrooms)
1 tablespoon butter
2 1/2 cups of milk, divided
3 tablespoons all purpose flour
1/2 package (8oz) Velveeta cheese cubed
Crumbled cooked bacon to garnish or shredded cheese
In a soup kettle, combine the first 9 ingredients and bring to a boil. Reduce heat; cover and simmer for 15-20 mins or until potatoes are tender.
Meanwhile, in a large skilleet cook beef, mushrooms (if you added those) and butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 2 cups of milk; heat through.
In a small bowl, combine flour and remaining milk (1/2 cup) until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cubed velveeta until melted. Yield about 7 servings.
Sunday, September 27, 2009
1 lb ground beef
1 16 oz box ziti pasta (penne also works)
1 or 2 28 oz cans of crushed tomatoes
1 lb sharp cheddar cheese (1 bag)
Seasonings (I like to use oregano, garlic, salt, and pepper)
Serving size: 6
- Preheat oven to 350 degrees
- Cook pasta, just a little under the called for time (pasta will cook more when it bakes; don't forget to put some olive oil and salt in the water prior to adding the pasta)
- While pasta is cooking, cook the beef. Add in whatever seasonings you like.
- Drain the beef grease.
- Add in crushed tomatoes (I usually use 1 - 1.5 cans but it really depends on how thick of a sauce you like)
- Add in about 2/3 the bag of cheese. Let the mixture to simmer on medium low to help melt the cheese
- Drain the pasta and rinse in cold water
- Add 1/2 pasta to a greased 13x9 pan. Coat it with 1/2 the sauce. Repeat.
- Cook for 30 minutes, then immediately add remaining cheddar cheese to the top of the casserole and sprinkle with parmesan to taste.
- Put (uncovered) back in the oven for another 10-20 minutes until the top has bubbled and browned.
We were out of red onion and cilantro, so this is just with edamame, mango, and corn.
1. Cost less that $20 to make (basic pantry items like salt, flour, etc. not included)
2. You have a picture to post with it (cause we HAVE to be able to see what you made)
3. Only uses ingredients that are readily available to purchase at a local store like Kroger :)
4. Takes under an hour to make (crock pot/oven cook time don't factor into that)
Keep in mind that your staples may not be everyone's staples, so if it's not tacos or spaghetti feel free to put it up here. If you think of it please add a label listing the main ingredient. Yep. so thanks for reading and enjoy!
1 KC Masterpiece Caribbean Jerk Marinade
4 Chicken Breasts slice into thick strips
1/4 tsp red pepper flakes
2 Tbs Jerk Seasoning (Optional)
1/2 cup brown sugar
Place chicken in a gallon size Ziploc bag. Add Jerk seasoning and red pepper flakes and shake till all the chicken is well covered (if you like more spice, use more!). Add marinade and place in refrigerator for 30 minutes. After the chicken is done marinating, grill it to the juices run clear and it is ready to go!
For the pineapple, remove peel/husk/thing and slice into rings. I use a small circle cookie cutter to remove the core. Then place in a gallon size Ziploc bag (or bowl, but I HATE dishes) and add brown sugar. Shake until covered and allow this to sit for AT LEAST 10 minutes. Then toss the pineapple on the grill and allow it to cook until it caramelizes.
That's it for this one. I love it because it's flavorful, easy and delicious! Enjoy!
-4 pieces thick-sliced bacon, chopped
-1 medium onion, finely chopped
-1 medium red bell pepper, chopped
-Salt and freshly ground black pepper
-1 small jalapeno, chopped seeds and ribs removed
-3 cloves garlic, finely chopped
-1/4 cup all-purpose flour
-4 cups chicken stock
-2 large red potatoes, well scrubbed and small diced
-1 cup heavy cream
-16 ounces frozen corn
-1/4 teaspoon cayenne pepper
-1 bay leaf
In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
This is Gina Neely's recipe from food network, and it is AWESOME. I have made it 3 times since seeing the show in August. I always serve it with BLT's so you make use of the other slices of bacon!
-Brine (optional, but will help tenderize your pork):
-1/2 Gallon of water(ish, I just fill the bag 1/2 way)
-1 Cup Brown Sugar
-1 Cup Salt
-1 1/2 Teaspoons whole black pepper corns (1/2 tsp ground pepper)
-1/2 Can frozen apple juice concentrate
-2 Fresh Sprigs of thyme (or 1 TBS dried thyme)
-4 Thick Pork Chops
-Salt and Pepper
-Extra Virgin Olive Oil (or any other type of oil to grease the pan)
-2 TBS Butter
-3 Granny smith apples, peeled and sliced into wedges
-2 fresh Sprigs of Thyme, leaves only (or 1 TBS dried thyme)
-1/3 Cup Dried Cranberries
-1/2 Can Frozen apple juice concentrate
-1/4 cup brown sugar
-1/4 tsp ground cinnamon
-1/4 tsp ground cloves
-pinch of dry mustard
-salt and pepper
-1/2 lemon (or 2 TBS of lemon juice)
In a gallon size ziploc bag add all ingredients of the brine. Seal and shake until all of the salt has dissolved (you may need more water if it's not all dissolving). Open the bag and add pork chops. Place in the fridge for 30 min to 2 hours (but no longer, as the meat will get mushy).
Preheat oven to 350 degrees. Next heat a skillet to medium-high heat. Add olive oil and let it get hot. Pull pork out of the brine and pat dry. Place chops into the skillet and let them brown, about 2-3 minutes per side. Remove pork chops and place them in a baking pan in the oven and roast for 30 minutes. I like pork medium well, so about 145 degrees, but this recipe always make them closer to well done :)
Next, in clean skillet melt butter over medium-low heat. Add apples and thyme and coat in the butter; cook and stir for 6-8 minutes to give them some color. Next add dried cranberries and apple juice concentrate to scrape up the bits off of the bottom. Add rest of the ingredients and let it simmer for 10 minutes or so. Serve apples over the pork chops.
That's it. This is a modification of Tyler's Ultimate Pork Chops. Also, if you live locally and want to try this one, I have TONS of fresh thyme in my garden, so don't go buy it, just stop by and get some. Enjoy!