Monday, November 14, 2011
Tuesday, November 1, 2011
Wednesday, August 17, 2011
I have also found this blog and am really liking it. I tried the Yummy Easy Whole Wheat Bread and we really like it. Today I did the Amazing Buttermilk Rolls and they were good. I do still have dough in the fridge, so we'll see if they do get better with sitting in the fridge a few days like some of the comments said. I think I will just roll them as ball style rolls next time, I guess I am just not a fan of crescent shaped rolls. Overall a good dinner tonight, even if all the kids didn't like it.
Wednesday, July 27, 2011
The original recipe can be found here. This is my variation, it is more of an enchilada casserole.
Shredded Beef and Black Bean Enchilada Casserole
shredded beef - I used leftovers from Sunday's roast.
1 to 2 cans black beans
I put these in a crockpot on low for a few hours with the sauce to let it all warm through and simmer a little.
Saute onion and 2-3 cloves garlic in oil til transulcent and cooked down. While those are cooking I added the following:
dash of celery salt (only if you have it)
1/4 tsp or less of cayenne
When onions/garlic are cooked down add:
2 cans tomato sauce plus a little water
3 Tbsp chili powder
Stir all together, get it well incorporated and bubbling. Add to beans and beef in crockpot on low and let stay til you are ready to assemble. Mine was in there for a few hours.
put some sauce on the bottom of a pan (I used 8x8) top with flour tortillas, sauce, grated cheese and continue with flour tortillas, sauce and cheese til pan is full. I ended with sauce and cheese on top.
Bake in 350* for about 30 minutes til bubbly.
Tuesday, July 26, 2011
I found this recipe via a serach on pinterest.com for no-bake cookies. I think the picture was the decided factor on choosing this recipe, and the fact that it had been re-pinned a bunch of times.
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.
Friday, May 20, 2011
2 Egg yolks
5 T Sugar
1 1/2 t Vanilla
1/2 c Butter (melted)
1 t Salt
2 3/4 c Flour
2 3/4 t Baking powder
2 c Warm milk
2 Egg whites
1. In a large bowl beat together egg yolks and sugar. Beat in vanilla, butter and salt. Mix in flour, baking powder, and milk.
2. In another bowl beat egg whites until they have peaks. Fold into batter. (The original recipe says to let the batter stand for 40 min, but I never do. I am to hungry to wait, but if you have the time give it a try other wise they are great without the wait).
3. Preheat iron and cook until golden brown. Makes 9-10 waffles.
*The waffles rise quite a bit, don't overfill iron.
*add some corn starch to make them more crunchy
Monday, May 16, 2011
FOR THE GARLIC BASIL PESTO:
1/2 cup fresh basil leaves, packed
2 Tbsp. freshly grated Parmesan-Reggiano or Romano cheese
2 Tbsp. extra virgin olive oil
1 Tbsp. pine nuts or walnuts (optional)
1 or 2 garlic cloves, minced or microplaned or grated
1/2 tsp. salt
1/4 tsp. black pepper
FOR THE PROTEIN:
2 boneless skinless chicken breasts
4 slices Prosciutto, room temperature
FOR THE BREADING:
1 large egg, beaten
1/4 cup flour
3/4 cup bread crumbs
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried parsley
1 tsp. oregano
4 Tbsp. olive oil or enough to coat bottom of pan with 1/4 in. of oil
FOR THE PASTA:
6 oz. angel hair pasta
2 Tbsp. garlic pesto sauce
FOR THE PARMESAN CREAM SAUCE:
1 cup heavy (whipping) cream
3 Tbsp. garlic pesto sauce
1/3 cup Parmsan-Reggiano
1/2 tsp. salt
1/4 tsp. white pepper
FOR THE SALAD/GARNISH:
1 cup washed arugula
half a cup of shredded or grated fresh parmigiana regianno
To prepare the garlic basil pesto, add all of the ingredients for the pesto to a food processor and pulse until well blended; set aside.
Pound out the chicken breasts one at a time in between two pieces of plastic wrap or in a ziploc bag until flattened out evenly.
In a bowl, mix salt, pepper, oregano, and parsley into the bread crumbs to season.
Coat the breasts in flour, and then dip in the beaten egg, and then into the seasoned bread crumbs. Coat completely flipping the breasts over a few times to completely coat. Refrigerate the breasts on a plate for 15 minutes, uncovered, to get the seasoned bread crumbs to really stick. Remove the Prosciutto from the fridge and allow to reach room temperature for ease of separation.
Boil the pasta in salted water until done, about 10 minutes. Reduce heat to low until needed.
To prep the parmesan cream sauce, add heavy cream to a saute pan and bring the cream to a simmer, and incorporate the basil pesto. Add salt and white pepper to taste, and as it begins to thicken, add the parmesan cheese and stir vigorously to incorporate it. Continue to stir until it thickens more. Reduce heat to low to keep warm.
Preheat oven to 200 degrees F.
Heat a non stick or well seasoned cast iron skillet over medium low to medium heat. Add olive oil and fry the breasts on the first side until golden brown, about 3 minutes. Using tongs, dip each slice of Prosciutto into the hot oil for 10 to 15 seconds, and then place on each chicken breast (2 for each breast, overlapped). Use a thermometer to insure perfect doneness of the breasts. (I pull mine at internal temp of 150F). Place on plate in oven to keep warm.
Drain the pasta and place in a large bowl. Stir in garlic basil pesto. Place the pasta on a plate. Pour some of the cream sauce over the pasta. Add the chicken breasts with the Prosciutto slices facing upwards. Top the breasts with more cream sauce. Top with arugula. Drizzle the arugula with some extra virgin olive oil.
Friday, April 22, 2011
Tuesday, April 12, 2011
- 8 to 10 fresh asparagus spears, washed and trimmed
- 2 tablespoons butter, divided
- Salt and pepper or lemon pepper
- 2 slices pumpernickel bread
- 2 slices Jack cheese
- 1 or 2 tablespoons Thousand Island Dressing, recipe follows
- 3 slices red onion, cut into rings
- Pickle slices or fresh parsley, for garnish, optional
Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of bread with the remaining 1 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired.
Thousand Island Dressing:
1 1/2 cups mayonnaise
1 hard-boiled egg, crushed finely
1 cup ketchup
1/4 cup dill relish
Salt and pepper
In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store in an air-tight container and refrigerate until ready to serve.
Yield: 2 3/4 cups It makes a ton, so you can half the recipe. My mom likes it so much she uses it as a dressing on salad.
Zucchini, washed and sliced thin
Mushrooms, washed and sliced thin, stems on
Roma tomato, chopped
Red onion, chopped
Pepper Jack Cheese, grated
Tortillas, Flour any size (we used uncooked whole wheat)
Pesto, store bought or home made
Olive oil or cooking spray
Fresh ground pepper
Prepare all vegetables and grate cheese.
Turn griddle (or fry pan that will fit tortilla) onto medium high or about 350 degrees.
Spray pan lightly with cooking spray.
Spread one tortilla with about 2 tablespoons of pesto. Place on grill or pan. Cook over medium high heat. Layer a small amount of cheese, then all desired vegetables, topping with a bit of cheese again. Place other tortilla on top. Flip the tortilla onto other side, being careful to not let vegetables spill out. Use either one large or two small spatulas. After turning, brush top of tortilla with a little Olive oil, and sprinkle generously with Kosher salt and ground pepper.
Remove from pan to cutting board or serving platter when cheese is melted. Using pizza cutter or large sharp knife, slice into wedges and serve immediately, or keep warm in 250 degree oven until serving.
May be served with guacamole and salsa.
-you may alternate and use any vegetables desired. I sliced fresh vegetables really thin and did not pre-cook the vegetables.
-To cut the amount of fat and calories, use a small amount of cheese. For a large burrito size tortilla, I used about 1/3 cup grated (packed into a measuring cup) cheese total.
Tuesday, March 29, 2011
My visiting teacher made this cake for our ward's Relief Society Birthday dinner and it was so good. It was the only cake gone by the end of the night. I made it the other night for our family and I am making it again this week for my parents and sisters. I hope they like it as much as I do, but if they don't then there will be more for me. :)
1 box of white cake mix
1 can sweetened condensed milk
1 can coconut milk/ or cream of coconut(usually found in the mixed drink isle)
1 bag of shaved coconut (flaked will work too)
1 container of Cool Whip
1 can of raspberry pie filling or topping
Imitation coconut extract
Mix I can of sweetened milk and coconut milk together with 1tsp coconut extract. As soon as cake comes out of oven poke holes in cake and pour half of the liquid evenly over top of cake. Then let cake completely cool. Refrigerate.
Add ½ can-1 can of raspberry sauce(depending on how much raspberry you like), and then top with Cool Whip and shaved coconut on top
Cake taste best when chilled over night.
1 cup chopped onion
3-4 stalks celery, chopped
2 carrot, diced
1/2 cup butter
3 tablespoons all-purpose flour
3 teaspoons-3 tablespoons curry powder (depends on how much you like, I like a lot)
8 cups chicken broth
1 apple, grated or chopped
1/2 cup white rice
2 skinless, boneless chicken breasts -
cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1 cup heavy cream (milk will work too), heated
|1.||Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.|
|2.||Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.|
|3.||Add hot cream or milk and serve.|
Tuesday, March 22, 2011
In large saucepan (to give room for chocolaty simmering)
1/2 c. butter
1 c. semi-sweet chocolate chips
Take off stove and add:
1 13oz. can evaporated milk
1 tsp. vanilla
Mix well (I use a wisk) then return to stove and add:
4c. powdered sugar
Cook on med/low until thickened and sugar has dissolved. Let it boil for 3-5 minutes. Store in jars in the fridge after cooling.
(The directions are a little zany, but just copied from my old recipe from the box.)
Sunday, March 20, 2011
Monday, February 28, 2011
Layer one on top of the other:
Cucumbers (any kind will do, but hothouse cucumbers are de-lish)
Chopped de-seeded tomatoes
Chopped kalamata olives
Feta cheese (Optional. I like to omit this.)
Serve with Toasted Pita, Baked Pita Chips, or (my favorite) Baked Lentil Chips. Or grab a spoon and dig in. Mmmmmm.
*Photo courtesy of Holly Badurek
Wednesday, February 23, 2011
In a blender, add:
1 cup milk
1 cup uncooked, unground wheat
Blend for 4 to 5 minutes on high. Then add 1/2 more milk and blend to 1 to 2 more minutes.
2 TBSP. Oil
2 TBSP. Honey
2 tsp. baking powder
Blend on low for 1 to 2 min.
Monday, February 7, 2011
Monday, January 17, 2011
Friday, January 14, 2011
In ziploc bag mix:
2 T. corn starch
2 T. soy sauce
(This is kind of a strange texture, but once you put the meat in it does work)
Dice 1 lb. (or so) pork or chicken and place in bag, coat well.
Heat ~2 T. oil and once hot, cook meat. When your meat is almost cooked add the following:
2 carrots diced
3 celery stalks diced
1 lg bell pepper diced
You may want to add more, this is what I did but I didn't have a pound of meat.
Continue to cook until meat is thoroughly cooked. Veggies are cooked but still a little crunchy (just like with any stir-fry). At this point I added the sauce.
Sauce: (from this website)
In a quart jar mix the following: (once in just put a lid on and shake)
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
14 1/2 ounces chicken broth (a can)
1/4 cup sherry or 1/4 cup white wine
I just used orange juice cause that's what I had on hand, I know it is no where near white wine or sherry, but what do you do. Also I put this in after I had the sauce warm and thick to thin it out a bit. Also it seemed a little sweet to me so next time I think I will use a little less sugar.
This made a ton of sauce so you may want to half it or just put it in a little at a time, depending on how much meat and veggies you have.
Pour sauce in with meat and veggies and cook until it thickens.
At this point I added just a squirt of Sriracha hot chili sauce and a handful or so of cashews. Stir it up and serve over rice.
Just a warning, I put in a squirt and stirred it in and tried it and I thought it could use just a bit more, well I think it gets spicier as it cooks because it ended up being pretty spicy. So start small and let it sit a few minutes before testing it. I happened to have this on hand, but I'm sure you could use red pepper flakes.
Tuesday, January 4, 2011
I was in the mood for french dip sandwiches so I looked for a good recipe and found this from Pioneer Woman. We had it on new years eve, and it was waaaaay good. Not what you are use to in a french dip sandwich. The peperoncinis really give it good flavor with a little kick. They were awesome.
- 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
- 1 can Beef Consomme Or Beef Broth
- 3 Tablespoons (heaping) Italian Seasoning
- 1 teaspoon Salt
- ¼ cups Water
- ½ jars (16 Oz) Peperoncini Peppers, With Juice
- Buttered, Toasted Deli Rolls
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.