Tested, Tried and (Almost Always) True

Taco Spaghetti

2011-02-02T05:52:00.000-08:00

So yeah, it's been a long time since I've posted. No excuses, oh wait, I have four of them...ages 7, 5, 3, and 1! Anyway, this is one of their new faves. Oh, and you can freeze it!

Taco Spaghetti

1 can corn, drained

1, 4-oz can diced green chiles

1 can black beans, drained and rinsed

1 cup salsa

2 cups grated cheddar, divided

1 lb thin spaghetti

1 lb lean hamburger
1 small onion, chopped

1 pkg taco seasoning

2 oz. cream cheese, cut into cubes

lettuce, tomato, avocado, sour cream, and olives for serving

Preheat oven to 350.

In a large bowl combine corn, chiles, beans, salsa and 1 C cheddar, set aside.

Cook spaghetti until al dente according to package directions. Meanwhile brown hamburger and onion, drain. Stir in taco seasoning and 1 C water, simmer 5 minutes. Remove from heat and stir in cream cheese until melted and distributed.

Add meat mixture and cooked spaghetti to corn mixture and stir well. Transfer to a large baking dish or two 8x8 baking dishes. Top with remaining 1 C cheddar. Bake at 350 for 20 minutes or until heated through. Serve topped with lettuce, tomato, avocado, sour cream and/or olives.

It's also yummy with crunchy tortilla strips or crumbled corn chips.

Super S'more Brownies

2010-07-04T10:42:00.000-07:00

Mmm, this idea is so delicious! (Thank you Cuisine at home!) All you have to do is make your favorite brownie recipe (or box) and bake it in an 11x17 baking sheet. (Make sure you grease the bottom well.) After your brownies are done top them with 1 cup mini marshmallows, 3/4 c. coarsely chopped graham cracker crumbs and 3/4. cup chopped chocolate. Put 'em under under the broiler until the chocolate melts and the marshmallows puff.

Want to know something cool? You can even GRILL them. Combine the marshmallows, graham crackers and chocolate and top brownie squares. Grill on low heat until the chocolate melts and the marshmallows puff. I think this is my new favorite way to make brownies! And if you really want to go for the gold, try using a Symphony bar with almonds and toffee. If I gain 30 pounds this summer, this recipe is why!

Creamy Pasta with Ham and Broccoli

2010-02-19T14:49:00.000-08:00

I really love cooking. When my cooking mags come in the mail I get really excited and generally read them from cover to cover. Recently I took a copy of one to a youth activity which I needed to attend but in which didn't want to participate. (Turns out 29 isn't a good age to learn how to roller skate.) Some of the kids laughed as they skated by and saw that I was reading up on different kinds of oil and their uses.

Recently my zeal for the kitchen has fizzled. It's probably a product of the long winter. I love being a mom and staying home but the longer the winter lasts the more the walls look like prison cells and the children behave like inmates. Sometimes even the warden wants out of prison. My point is, even though I love cooking, it feels like a chore at times.

To assuage the feeling of working in the kitchen, I've attached myself to simple recipes that yield delicious results, like this one. It has only 5 ingredients: broccoli, ham, noodles, cream cheese and water.

Start by oven-roasting some broccoli.
Then chop up some deli ham.

Cook some noodles until al dente and save some of the pasta water.

Mix the pasta water with the cream cheese.

Then stir it all together.

And that's it. Simple enough, huh? Go here to see the full recipe from Everyday Food.

Sweet and Sour Chicken

2010-01-11T10:03:00.000-08:00

I have to say that I am not one for much Chinese Food, but I really love this Sweet and Sour Chicken. This recipe is not difficult to prepare, you can make it to feed a crowd and it tastes delicious to boot!

Heat up a large skillet over medium heat. Start with some chicken breasts (use as many as will get eaten), dip them in some beaten eggs and then dredge in flour seasoned with salt and pepper. Shake gently to remove excess.

Add 1/4 inch oil to your skillet and fry those chicken breasts until they are golden and crispy.

Place the browned chicken in a large, shallow casserole. Mix together 1 1/2 cups sugar, 1 cup white vinegar, 6 cubes chicken bouillon, 1 cup hot water, 1 cup ketchup and 6 tablespoons soy sauce. Pour sauce over the chicken.

Place in a cold oven. Heat oven to 350 degrees and bake for 45-60 minutes. Serve over cooked rice. Or you can really go for the gold and serve it with Bacon Fried Rice.

Candy Cane Swirl Chocolate Cookies

2009-12-08T07:27:00.000-08:00

Aren't these cookies just adorable? I was thinking about those Peanut Butter Blossom cookies and about all the different flavors of Hershey's Kisses that are available during the holiday season. And I thought that a Candy Cane Kiss on top of a chocolate cookie would be delectable. I was quite happy with the results of my experiment. One thing I didn't anticipate is that these Kisses melt and don't quite hold their shape like the chocolate ones do. So out came the toothpick to finish them off with a flourish. I actually think they look fancier with the swirl. Enjoy!

Candy Cane Swirl Chocolate Cookies

(adapted from Betty Crocker's Chocolate Crinkles)

2 cups granulated sugar, plus more for rolling

1/2 cup vegetable oil

2 teaspoons vanilla

3/4 cup cocoa

1/4 cup butter or margarine, softened

4 large eggs

2 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 bag Candy Cane Kisses, unwrapped

Mix 2 cups granulated sugar, oil, vanilla, cocoa and butter in a large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

Heat oven to 350. Line baking sheets with parchment.

Shape dough into 1-inch balls and roll in granulated sugar. Place about 2 inches apart on cookie sheet.

Bake 8-10 minutes, the tops should just be beginning to crack. Remove from oven and immediately press one Candy Cane kiss into the center. Remove to wire rack to cool. Once the Kiss has melted, gently swirl the very top with a toothpick. Let the Kiss set before serving.

I unwrapped my Kisses as the cookies baked, that way I only unwrapped as many as were needed. The rest my kids unwrapped and ate while my back was turned. My batch made 55 cookies.

A Timely Opportunity

2009-12-07T15:52:00.000-08:00

I made some cute, delicious cookies today and I will post the recipe for them tomorrow. I promise. Right now though I'd like to direct you to my other blog where you can enter a giveaway for a beaded watch. It's my first giveaway, so I'm really excited about it! Good luck!

Microwave Caramel Corn

2009-10-13T15:07:00.001-07:00

I found this recipe in an issue of Family Circle a couple of months ago while I sat waiting for 2 HOURS at my OB/GYN's office. Although the receptionist has always said I was welcome to take any magazines that I'd like from the office, I never have because it always felt weird, akin to stealing. However, after waiting that long I felt a new justification for removing the issue from the office.

I wasn't sure about using the microwave for caramel corn, but it is just as crisp and tasty as caramel corn toasted in the oven. And even though it calls for pretzels and cashews, I'm sure you could come up with several other "stir-in" combinations/substitutes and the results would still be delicious.

12 cups popped popcorn (about 1/2 cup popcorn kernels)
1 cup mini pretzels
1 cup salted cashews
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp salt
1 cube unsalted butter (1/2 cup)
1/2 tsp baking soda

You'll also need a large paper grocery bag.

In a large (read: huge) bowl combine popcorn, pretzels and cashews. Set aside.

Melt butter in a large, microwavable container, 1 minute. Stir in brown sugar, corn syrup and salt. Microwave for 2 minutes. Remove and stir well. Microwave 2 minutes longer. Remove and stir in baking soda. It will foam up and rise. Carefully pour over popcorn mixture and stir until evenly coated.

Pour popcorn into a large paper bag and fold over the top of the bag. Place in the microwave and cook for 1-1/2 minutes. Remove bag and shake vigorously. Return to microwave for 1 minute longer. Remove from microwave and pour onto a large cookie sheet or parchment paper to cool. Break into pieces when cool.

Then begin Caramel Corn Anonymous meetings because you will be addicted.

The Bun is Out of the Oven

2009-10-06T21:05:00.000-07:00

I don't think that I ever mentioned that I was expecting on this blog. But I wanted to explain why I hadn't been posting. I was busy growing this little guy. Isn't he beautiful?
I probably still won't post much for a while. He came by c-section and I'm still healing. But soon, I will be back in the kitchen (minus the barefoot and pregnant reality). Until then...

Double Chocolate Zucchini Bread

2009-08-21T10:00:00.000-07:00

Another great way to use those prolific squash.

Double Chocolate Zucchini Bread

2 cups grated zucchini

4 cups flour

1/2 cup cocoa

1 1/2 cups sugar

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 cups oil

3 eggs

1 1/2 cups milk

2 tsp vanilla

1 cup chocolate chips

chopped nuts (optional)

Prepare two loaf pans by greasing them with shortening. Place a piece of parchment paper in the bottom of each pan and grease the paper also. Place flour in each pan, coating all sides and the bottom. Tap out excess flour.

Grate zucchini, set aside. Preheat oven to 350 degrees. In a large bowl combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon and nutmeg. In another bowl combine zucchini, oil, milk and vanilla. Stir into dry ingredients just until blended. Stir in chocolate chips (and nuts, if desired).

Pour batter into prepared loaf pans. Bake at 350 until toothpick inserted in the center comes out clean, about 75 minutes. Cool on rack 10 minutes, remove from pan and let cool completely.

Stuffed* Zucchini

2009-08-20T13:59:00.001-07:00

Maybe where you live zucchini is sparse, but here you'll have a carload of it if you leave your doors unlocked at church. Anyway, here's a great way to put this yummy squash to use.

Here's what you'll need:
1 cup rice (cook according to package directions)
1 onion, chopped
1 lb ground beef
2-8 oz cans tomato sauce (or 1-15 oz can)
1 clove garlic, minced
coarse salt and fresh ground pepper (to taste)
1/2 tsp dried oregano
2 large zucchini squash
grated cheddar cheese (or cheese slices)

Preheat oven to 350 degrees. Start with 2 large zucchini squash and halve them lengthwise. Scoop out the seeds to make a "boat." Place on a large rimmed baking sheet.
Next, take one pound of ground beef, 1 chopped onion and 1 clove minced garlic. Brown them and drain off excess fat.

Stir in tomato sauce, salt and pepper and oregano. Mix well.

Stir in the cooked rice. Then scoop the meat mixture into the squash boats. Add hot water to the bottom of the baking sheet and cover squash with foil. Bake at 350 degrees until zucchini is tender, about 45-60 minutes. (I usually check it after about 30 minutes and go from there.) Remove from oven and sprinkle with grated cheddar. Return to oven just until cheese is melted.

I apologize that I have to picture of the final product...um, we were really, really hungry here that night. Just imagine the above picture with a more translucent squash and covered in melted cheese. Enjoy!

*As an alternative to stuffing the larger, more mature zucchini, I've also done this stovetop style. Use 2-3 young zucchini and slice them into 1/2" half moons. Cook beef in a large, deep skillet and add zucchini during that stage. Stir in remaining ingredients and simmer until heated through. Top with cheese and cover with lid until cheese is melted.

Dump Cake

2009-08-18T10:44:00.000-07:00

Over the weekend we had some company...lots of company. I made a huge pot of spaghetti and several loaves of garlic bread to "feed the masses." After dinner though I was seriously craving something sweet. My husband's cousins suggested they could make a "dump cake." (I'll not expound on my first impression, given the name.) Anyway, they said it would satisfy my sweet tooth.

They used crushed pineapple, applie pie filling, a yellow cake mix, butter and English walnuts. It was great! Last night I had a houseful again and a few different ingredients. Here's what I did.

I took one large can of mandarin oranges and partially drained them. I dumped them into a 9x13 baking dish. Then I dumped in 1 quart of homemade cherry pie filling, a large can of store-bought pie fillng would work just as well. I cut 1/2 cup of butter in to a yellow cake mix and dumped it on top of the cherries and oranges. I dumped a few slivered almonds on the top. (Now I see where is gets its name.) I placed it in a 375 degree oven for 30-35 minutes and it was delicious! I would post a picture but we were on vacation last week and the camera still has not been unpacked...that or I lost it. Anyway, trust me, it was yummy!

Summer Veggie Pizza

2009-07-07T08:57:00.000-07:00

Who doesn't love a good pizza? This one is perfect for summer. It's loaded with fresh vegetables and tastes super light because there's no sauce. But don't worry, there's plenty of flavor! This recipe has enough toppings to make two 14-inch pizzas.

You'll need 2 packages pizza dough (or make your own favorite recipe), 1 medium tomato, seeded and diced, 1 medium zucchini, thinly sliced, 1 small onion, thinly sliced, 1 cup sliced mushrooms, 2 pressed garlic cloves, 1 cup grated mozzarella, 1 cup grated cheddar
1 tsp Italian seasoning and 1/4 cup Parmesan cheese.
Preheat oven to 400 degrees. Roll out dough onto two 14" pans. Bake 5-6 minutes or until golden. Spread garlic over crusts.

Sprinkle with mozzarella and cheddar.

Top with tomato and grate Parmesan over top.

Layer onions, mushrooms, and zucchini over tomato. Sprinkle with Italian seasoning and more Parmesan. Bake 15-18 minutes or until golden and bubbly.

Baked Potato Soup

2009-06-10T15:45:00.000-07:00

I don't usually think to make a hearty soup in the middle of June, but the weather here has been wet and frigid. Today just screamed for this yummy soup!

4 large potatoes, cooled, peeled and cubed
2/3 c butter
2/3 c flour
3/4 tsp salt
1/4 tsp white pepper
6 cups whole milk
8 oz sour cream
1/4 cup green onions
10 slices bacon, cooked and crumbed
1 cup grated cheddar cheese

In a large saucepan heat butter, flour, salt and pepper over medium heat. Whisk until smooth and bubbly. Cook one minute. Gradually whisk in milk and add potato cubes. Bring to a low boil for 2 minutes. Remove from heat. Stir in sour cream. Garnish individual servings with onions, bacon and cheese.

Peanut Butter and Chocolate Cookies

2009-06-08T13:30:00.000-07:00

Mmm...there is something magical about peanut butter and chocolate, don't you think? It's like the perfect marriage. The only thing that would make it more poetic is if peanuts were the roots of the cacao tree. I had to adapt this recipe for high altitude and I think I have it perfected.

1 cup all purpose flour

1/2 c whole wheat flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 stick unsalted butter, softened

3/4 c creamy peanut butter, room temperature

3/4 c granulated sugar

1/2 c light brown sugar

1 large egg

1 Tbs milk

1 cup chocolate chips

In a large mixing bowl beat butter and peanut butter until light and fluffy. Add in sugars and mix well. Beat in egg and milk. Sift flour, baking soda, baking powder and salt into wet ingredients. Stir well. Fold in chocolate chips. Cover and chill at least 30 minutes.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place on a parchment lined baking sheet and press lightly with the back of a fork. Bake for 10 minutes (cookies will be slightly undercooked.) Leave on cookie sheets for 5 minutes before removing to wire racks to cool

Apricot-and-Cheddar Chicken Melts

2009-06-02T15:40:00.000-07:00

I found this recipe on an insert in my Everyday Food magazine, by far one of my favorite publications...thanks, Martha! These were easy, quick and delicious! (Although my children had a hard time eating them. Their chicken kept sliding off the bread. If I make them again I might cut the chicken into slices before placing them on the baguette.)

Here's what you'll need:

1/4 cup white wine vinegar

2 Tbs Dijon mustard

2 cloves garlic, chopped

coarse salt and ground pepper

4 boneless, skinless chicken breast halves (6-8 ounces each), split horizontally

1 baguette (about 20 inches), split horizontally, then cut in half

1/4 cup apricot preserves

4 oz thinly sliced deli ham

4 oz white cheddar cheese, grated (1 cup)

So first, heat up your broiler and set the rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 tsp coarse salt and 1/4 tsp black pepper; add chicken and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).

Lift chicken from marinade and place on prepared sheet; broil (without turning) until opaque throughout, 4-6 minutes. Transfer chicken to a work surface; discard pan juices from baking sheet.

Looks good so far! Now, spread each piece of your baguette with some of those apricot preserves and then top 'em off with some chicken.

Layer on the ham and cheese! (I forgot to tell the guy at the deli counter to slice it ultra-thin, I think that would have made a more appealing presentation.)

Pop those babies in the oven under the broiler until the cheese is melted and bubbly. (I would move the rack down one position more to keep the cheese from melting too fast. This will also help your baguette crisp up a little more since it will have more time under the broiler.)

Looks like a winner, huh?

Buffalo Chicken Salad

2009-05-21T08:46:00.000-07:00

I made this for myself for lunch yesterday. It was quite delicious and you can increase all amounts for a larger salad.

1 1/2 - 2 cups mixed salad greens

1 crispy chicken strip (I got mine from a deli)

1 Tbs hot wing sauce (more or less to taste)

grape tomatoes

cucumber slices

grated cheddar

Bleu cheese dressing

Slice chicken strip into small, bite-size pieces. Place in a small resealable container, pour in hot sauce. Cover and shake until chicken is evenly coated. Place chicken over a bed of salad greens. Garnish with tomatoes, cucumber and cheddar. Serve with bleu cheese dressing.

Sweet Potato Fries

2009-05-15T09:17:00.000-07:00

While I was at my sister-in-law's a couple of weeks ago she made some sweet potato fries on the grill. They were so delicious that I have been craving them since. I didn't get her recipe so I just made up my own and baked them in the oven. They were so good that I made them two nights in a row!

2 large sweet potatoes
olive oil
coarse sea salt
freshly ground black pepper

I put a baking sheet in the oven and preheated the oven to 425 degrees. I peeled the potatoes and rinsed them, then patted them dry with paper towels. Then I sliced them into 1/4-inch sticks. I put all the sticks in a bowl and drizzled them with olive oil and tossed to coat. Once the oven was preheated, I pulled out the baking sheet and dumped the potato sticks onto the sheet and seasoned them with salt and pepper. (I wanted to put a little cayenne on them but I was out.) I baked them for 20-25 minutes, until they were starting to blister and crisp, turning once or twice during the cooking time.

Mmmmm. I think I like these better than french fries and I'm going to guess they're healthier, too. I think my SIL added some fresh basil to hers and that was really delicious also.

Taco Dip

2009-05-11T17:40:00.000-07:00

Tonight we had tacos. I always cook a full pound of hamburger for the tacos, though my family barely eats 1/2 of it. Rather than putting it back in the refrigerator (letting it sit there at the back until it molds and I have to throw it away) I've begun to use it in this yummy taco dip.

1 8-oz pkg cream cheese, softened
1 can refried beans
1/2 lb leftover seasoned taco meat
1/2 - 1 cup salsa
1 cup grated cheddar cheese

Preheat oven to 350 degrees. Spread cream cheese into the bottom of an 8x8 baking dish. Spread refried beans over the top of the cream cheese. Mix taco meat and salsa to taste, then spread over the beans. Top with grated cheese. Bake for 20-30 minutes or until heated through and sides are bubbly. Serve with your favorite corn chips.

It's perfect for a game night!

Oatmeal S'More Cookies

2009-05-09T13:49:00.000-07:00

This recipe came from a Taste of Home magazine from a few years ago. This is a great oatmeal cookie alternative for those ~~weirdos~~ who don't enjoy raisins.

1/2 c butter, softened
1/2 c shortening
1 c pack brown sugar
1/2 c granulated sugar
2 eggs
1 1/2 tsp vanilla
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1 c oats
1 c semisweet chocolate chips
1 c mini marshmallows*

Preheat oven to 350 degrees. Cream butter, shortening and sugars in a large mixing bowl. Ad eggs one at a time, mixing well after each egg. Beat in vanilla. Gradually add flour, baking soda and salt. Stir in oats, chocolate chips and marshmallows. Drop by heaping teaspoon onto a greased cookie sheet. Bake at 350 for 11-13 minutes. Let cool 1-2minutes before removing from pans to wire racks to cool. (If cookies come out flat, chill dough for 30 minutes before baking.)

*I don't know if it's my altitude, but I've found that the marshmallows bake better if they've been allowed to dry out a few hours before adding them to the cookie dough.

Don't Worry, I'm Still In The Kitchen!

2009-04-28T13:16:00.001-07:00

It isn't that I'm not cooking. It's that my computer is down with a nasty virus. I keep hoping that it will magically resolve itself, but apparently it's going to take some effort on my part to get it going again. That explains why it's still not working.

(Thanks, Mom, for letting me use your computer to relay this very important message!)

Southwest Chicken Eggrolls with Avocado Ranch Dipping Sauce

2009-04-09T09:05:00.000-07:00

I love Chili's Southwest Chicken Eggrolls so I decided to try to make them myself. I didn't quite like the marinade I used for this recipe, it's more like fajita flavor. So if you have any suggestions on how to better flavor the meat, please let me know! (Sorry I don't have any pictures, I was ~~experimenting~~ cooking at my mother's house.)

Southwest Chicken Eggrolls
1 lb boneless, skinless chicken breasts, marinated (below)
1 can black beans, rinsed and drained
1 can corn, drained
1/2 cup fire roasted bell peppers, drained and chopped
5 oz frozen spinach, thawed and squeezed to drain
8 oz grated pepperjack cheese
20 soft flour tortillas (thin tortilllas work best)
oil for frying

Heat a large skillet over medium heat. Slice chicken into thin, 1-inch strips and add to hot pan with 1-2 Tbs of marinade. Cook until chicken is opaque. Off heat, stir in black beans, corn, peppers, spinach and cheese. Mix well, set aside.

In another large skillet heat 1/4 inch oil over medium high heat. Working in batches, heat 4-5 tortillas in the microwave for 15 seconds, this will make them easy to bend and wrap. Place 2 Tbs chicken filling in each tortilla, fold like a burrito (click here for egg roll wrapping pictures.) Using tongs, place seam side down in hot oil. (If the tortilla begins to bubble use tongs to hold it in place until the tortilla has shaped itself.) Cook until tortilla is golden on bottom, turn over the egg roll and cook on the other side until golden. Remove with tongs onto paper towel-lined plate. Repeat with remaining tortillas. Serve warm.

For the avocado ranch dipping sauce combine 1 medium, mashed avocado and 1 cup prepared ranch dip.

Marinade
1/2 c soy sauce
1/2 c Worchestershire sauce
2 Tbs olive oil
1 1/2 Tbs brown sugar
1 Tbs lime juice
1 clove garlic, minced
1/2 tsp liquid smoke
1/4 tsp black pepper
pinch of onion powder, red pepper, and cumin

Combine all ingredients and add meat. Place in a gallon size resealable bag and refrigerate for 4-6 hours or overnight.

Turkey Broccoli Alfredo Bake

2009-04-08T08:28:00.000-07:00

Last night was one of those nights that I didn't really feel like cooking, but I was really hungry and didn't want to settle for something packaged. I had a ton of leftover turkey in the fridge from Sunday and figured I'd better put it to good use. I found a recipe for Chicken Alfredo and Rice Casserole, but I had only a few of the ingredients. So I used what I had and the result was delicious! Here's what I used.

1 cup rice, cooked (2 1/2 - 3 cups cooked rice)

10 oz Alfredo pasta sauce (I used Bertolli)

1/2 cup milk

2 cups cooked, cubed turkey

1 cup frozen broccoli

1 carrot, grated

1-2 slices of bread, crumbled

1/3 cup Italian bread crumbs

1 Tbs butter, melted

Preheat oven the 350 degrees. In a large bowl, combine rice, Alfredo sauce, milk, turkey, broccoli, and carrot. Transfer to 2 qt baking dish. Cover and bake for 30 minutes. Uncover and stir. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, 20 to 25 minutes longer until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serve with crispy Grissini breadsticks.

Maybe the two kind of bread crumbs sounds dumb, but I really liked it. It was like the larger bread crumbs got breaded in the smaller bread crumbs. (Like I said, I used what I had.)

The great thing about this recipe is that, really, you could probably substitute just about anything you did want for anything that you didn't want.

Q and A

2009-03-31T09:07:00.000-07:00

Anonymous said...
Do you ever cook with Pesto? If so do you make your own or buy it? Where in the grocery store do you typically find it?

Well, Anonymous, I have to admit I don't cook often with pesto. I've had it on pizza (Thai Chicken) but that's about it. I have only made it once, using the following recipe from the March 2009 issue of Everyday Food. It was pretty good, but my kids didn't like it - it was a little hot - so I don't know how often it will be reappearing on our dinner table. The second recipe is one a friend sent me in a recipe exchange, although I've not yet tried it. I know you can purchase pesto, I'm guessing in the pasta aisle or possibly refrigerated near the cheeses. My readers will correct me if I'm wrong, so be sure to check back in the comments. Hope this helps!

Fettucine with parsely pesto and walnuts
coarse salt and ground pepper
3/4 pound fettucine
2 cups packed fresh Parsley
1/4 cups walnuts, plus more chopped for serving
1/4 cup grated Parmesan, plus more for serving
1 garlic clove
1 Tbs fresh lemon juice
1/4 cup olive oil
5 ounces baby spinach

1. In a lrge pot of boiling salted water, cook past unil al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
2. In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minutes. Season pesto with salt and pepper.
3. To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. This with pasta water as needed. Serves sprinkled with Parmesan and walnuts.

Homemade Pesto - from the Better Homes and Gardens cookbook
1/4 cup olive oil
1/2 cup chopped walnuts and/or pinenuts
2 cups firmly packed fresh basil leaves
1/4 cup grated Parmesan or Romano cheese
4 cloves garlic, peeled and quartered (or about 1 tbs of canned garlic)
1/4 teaspoon salt
black pepper (to taste)

In a food processor or blender combine oil, nuts, basil, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary. Add pepper to taste. If you're not serving the pesto immediately, divide it into 3 portions. Place each potion in a small airtight container and chill for 1 to 2 days or freeze up to 3 months.

Note. For 6 side-dish servings, cook 6 ounces dried pasta, such as farfalle, linguine, etc, according to package instructions. Toss with one portion (1/4 cup) of the pesto.

Have you Tried...

2009-03-25T16:12:00.000-07:00

Pork riblets?

My brother introduced me to this not-so-fancy cut of meat a couple of years ago and I have to admit, it has become a favorite at our house. Because it's basically an end-cut, or by-product, of "real" ribs it's very inexpensive (I can usually get it for $.98-$1.49/ lb) yet I find that it generally has more meat per pound than its counterpart. I love to grill and then dredge the riblets in Cattlemen's Classic Barbecue Sauce. Adding grilled pinapple is a great side. No real recipe required either!

Bacon Fried Rice

2009-03-19T09:17:00.001-07:00

Whoa back! This recipe makes a ton so be ready to feed a crowd. (Or cut it in half and just feed your family.) I like to serve it along with eggs rolls for a complete meal.

Start with 4 cups cooked rice. (That's 2 cups uncooked rice.) I usually cook the rice at lunch time because the rice needs time to cool or else it will be all gummy and won't fry up very well.

Then fry up about 1 lb of bacon, be sure to reserve the drippings! Once your bacon is cooked crumble it up and put it in a large serving bowl. If you don't have bacon, chopped ham works well too, just use vegetable oil for frying.

Heat up a wok or a large, rimmed griddle to medium high heat. Using a little of the reserved bacon fat fry up 1 cup fresh sliced mushrooms and 6-8 sliced green onions. You can also use a can of mushrooms if you don't have fresh. Cook until mushrooms are tender. Set aside with bacon. Add 10 oz. pkg frozen peas and cook until tender and heated through. Add to mushrooms and onions. Next scramble 6 eggs until eggs are set. Remove to serving bowl.

Now comes the fun part. Using more of the reserved bacon drippings fry the rice. Stir it around until rice starts to separate and is heated through. Add soy sauce to taste. Add all the vegetables. Cook and stir until heated through. Serve hot.

For some reason I didn't get a picture of the finished product, but I think you know what fried rice looks like. Delicious!

Here's the recap:

Bacon Fried Rice

2 cups rice, uncooked

1 lb bacon, cooked and crumbled, reserve fat

6-8 green onions, sliced

1 C sliced mushrooms (or 1 can)

1-10 oz. package frozen peas

6 eggs, beaten

soy sauce

Cook rice according to package directions; Cool and set aside.

Using reserved bacon drippings fry onions, mushrooms and peas over medium-high heat. Set aside in a large serving bowl. Scramble eggs in reserved drippings. Add to veggies. Fry the rice in reserved drippings adding soy sauce to taste. Add cooked vegetables and heat through. Serve hot.

Sausage Egg Rolls

2009-03-10T10:58:00.000-07:00

Mmm...egg rolls. I have to admit I'm not really a fan of Chinese food. Egg rolls are an exception and they're fairly easy to make at home. Here I have 6 green onions, sliced, 3 ribs celery, coarsely chopped, 1 carrot, grated, and 1 can water chestnuts, coarsely chopped. I cut everything pretty small because it cooks quickly, fits in better and is less likely to break through the fragile wrap.

Then brown 1 lb pork sausage and drain.

Season with a little bit of salt and 1 tsp *Accent. Mix pork and veggies. Add one egg, lightly beaten, and stir it all together. It will look like this.

You will need 1 package of egg roll wraps. (If you don't know where to look for them I usually find them in the refrigerated section near the vegetables.)

Now preheat your deep fryer full of oil to 375 degrees. Since the egg rolls cook in batches I also like to line a rimmed baking sheet with a double layer of paper towels and heat my oven to it's lowest temperature - 170 degrees - just so that I have a warm place to keep the cooked egg rolls while the others are frying.

Rolling the egg rolls is simple, although it can take a couple of tries to perfect the technique. My husband was nice enough to man the camera so I could use both hands to demonstrate. He first felt it necessary to take a candid of my derriere, which I have thoughtfully not posted...you're welcome.

Place the wrap on your work surface at an angle. Spoon about 2 Tbs of sausage filling corner to corner.

Fold the bottom corner up over the filling. Tuck wrap firmly around filling.Fold the side corners firmly against the end of the filling. It looks like an envelope.

Roll the egg roll once up onto the remaining corner.

Dip your finger in water and moisten the exposed flap.

Roll the egg roll over the flap to seal.

Place egg rolls, 3 or 4 at a time, seam-side down in the fryer basket. Cook until golden, turning if necessary. Remove egg rolls from fryer basket with tongs. Place on prepared baking sheet and keep warm in oven. Or if you have a warming drawer with your oven you can use that. Also, should you have a warming drawer...I hate you. Okay, maybe I'm just jealous.

Here's the recap:

Sausage Egg Rolls
1 lb pork sausage
6-8 green onions, sliced
3 ribs celery, coarsely chopped
1 can water chestnuts, coarsely chopped
1 carrot, grated
1 egg, lightly beaten
1 tsp Accent
salt
1 pkg egg roll wraps (about 20)
hot oil for frying

Brown sausage and drain. Combine sausage, onions, celery, water chestnuts, carrot and egg. Stir in Accent and salt. Heat oil to 375 degrees. Spoon 2 Tbs filling into egg roll wrap and roll, burrito style. Place 3-4 egg rolls, seam side down in oil. Cook until golden. Serve with your favorite dipping sauce.

*Accent is monosodium glutemate (MSG.) This ingredient is optional.

Apricot Stuffed Pork with Potatoes and Brussels Sprouts

2009-03-06T16:00:00.000-08:00

This recipe came from Everyday Food. I had never tried Brussels sprouts but fell in love with them roasted in the oven. I love the flavor and the simplicity of this single-pan dinner.

1 pounds red new potatoes, thinly sliced
2 pints Brussels sprouts, trimmed and halved lengthwise
2 Tbs olive oil
coarse salt and pepper
1/4 c dried apricots, finely chopped
1 shallot, finely chopped
2 Tbs apricot jam

1 pork tenderloin (1 to 1 1/2 lbs)

Preheat oven to 450 degrees.. On a large rimmed baking sheet toss together potatoes, Brussels sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once.

Meanwhile, combine apricots, shallot and jam in a small bowl; season with salt and pepper.

Place pork on a work surface. Holding a chef's knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through). Open, and stuff with apricot mixture. Spacing evenly, tie 3 to 4 pieces of kitchen twine around the pork to close the pocket. Season with salt and pepper.

Remove baking sheet from the oven when sprouts and potatoes have roasted 15 minutes. Toss and push to sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted in thickest part of pork (avoiding stuffing) register 145 degrees, 25 to 30 minutes. Let rest 5 minutes before serving and slicing.

Snickers Popcorn

2009-03-04T15:57:00.001-08:00

This is super easy and fills a lot of cravings at the same time - sweet, salty, chocolate, nutty and so on. All you have to do is cut a Snickers bar into bite-size pieces. Then pop a bag of microwave popcorn - my personal favorite is Pop Secret Homestyle. When the popcorn is done pour it into a large bowl and stir in the Snickers pieces. (Repeat so that the rest of your family can have some.)

Spicy Potato Wedgies and Smoky Fry Sauce

2009-02-20T15:58:00.000-08:00

The other day I stopped at a gas station to pick up a Coke for my mom. The gas station had one of those delis (read: fried food smorgasbords) and I suddenly had a hankering for potato wedges. I approached the counter and found corn dogs, burritos, tater tots, and several other varieties of deep-fried, artery-clogging tastiness, but alas, they were out of potato wedges. I was disappointed but figured it was probably better not to have them anyway. Still, the craving clung to me and this morning I decided to try my hand and make my own. The result was delicious, and probably a little healthier than the gas station alternative. (If nothing else, at least they're fresh!) And be sure to try the Smoky Fry Sauce. They went together so well!

(Also, I called them "Wedgies" because new foods are more likely to be eaten at my house if I give them an irreverent name...don't judge me...)

Spicy Potato Wedgies
4 large russet potatoes, scrubbed and cut in 8 wedges lengthwise
1 Tbs olive oil
1 tsp seasoned salt
1/2 tsp paprika
1/2 tsp thyme
1/4 tsp red pepper
1/4 tsp black pepper
nonstick cooking spray

Place a rimmed cookie sheet in the oven and preheat oven to 425 degrees. Place potatoes in a large bowl and drizzle with olive oil, toss to coat. In a small dish combine seasoned salt, paprika, thyme, red and black peppers. Sprinkle half the mixture over potatoes, toss to coat. When oven has preheated, remove cookie sheet and spray with cooking spray. Arrange potatoes in a single layer on cookie sheet, cut side down. Sprinkle with remaining seasonings. Put pan in oven and bake 20 minutes. Remove pan from oven. Turn over each wedgie and increase heat to 450 degrees. Bake 15 more minutes or until desired crispness is achieved.

Smoky Fry Sauce
1/4 c mayonnaise
2 Tbs ketchup
2 drops liquid smoke (I used hickory - and I do mean drops people, a little liquid smoke goes a long way!)

Combine all ingredients in a dipping bowl. Serve with spicy wedgies.

Even with the uh...enticing(?) name, my kids still didn't eat them, which was okay, they probably would have been too hot for them. If you don't want that much spice on your taters reduce or omit the red pepper. Also, heating the pan with the oven starts the potatoes crisping from the moment they touch the pan. I like that instant joy thing.

(Still no camera...I think my husband hid it.)

Slow Cooked Beef Stew

2009-02-19T11:04:00.000-08:00

1 onion, chopped
4-5 large potatoes, peeled and diced
4 carrots, sliced (I almost always use about 1/2 lb whole baby carrots)
3 ribs celery, sliced
2 lbs stew meat (I used 2 top sirloin steaks and cut them into bite-size pieces)
2 Tbs sugar
2 tsp salt
2 Tbs instant tapioca (you can grind it in a coffee grinder or with a mortar and pestle for a smoother texture)
1/2 tsp pepper
3 cups vegetable juice (I use low-sodium V-8)

Place onion in the bottom of the slow cooker. Add the remaining vegetables and stew meat. Combine sugar, salt, tapioca and pepper. Sprinkle over meat and veggies. Pour in vegetable juice. Stir gently taking care to leave onion layer on the bottom so they'll cook better. Cook on LOW 8-10 hours.

(I have pictures of this recipe but I'm unable to locate my camera...dang kids!)

Popeye Quiche

2009-02-17T09:14:00.000-08:00

Really it's Crustless Spinach Quiche, but every time we eat it here my son ultimately relates it to Popeye and big muscles. I made this for dinner last night and all the kids ate it without complaint, which is either a miracle, or just really delicious quiche!

In a large mixing bowl beat 6 large eggs and 2 cups whipping cream. (I actually almost always use 1/2 and 1/2. It serves the same purpose and costs about half as much. I'm thrifty like that.) I happened to have farm fresh eggs last night that my husband brought home from a coworker. Personally, I didn't notice much difference other than the photogeneticity - it's a word, really. Stir in 1/2 cup Italian style bread crumbs, 1/2 tsp salt, 2 Tbs orange juice concentrate (mix up the rest of the concentrate and serve with quiche,) and 1 cup finely torn spinach. If you don't have Italian style bread crumbs use regular bread crumbs and about 1 tsp Italian seasoning. Also, I am notorious for letting fresh veggies go bad in the fridge, so I always use 10 oz frozen spinach. Thaw it and squeeze it really well before adding to egg mixture.

Mix it up really well. Pour into a buttered quiche dish or a 10-in pie plate. Bake at 350 degrees for 40-50 minutes or until custard is set.

Top individual servings with slices of cheese.

I got this recipe from my friend Katie, who does not give herself enough credit in the kitchen. She's super saucy!

I have to tell you that I actually have a strong distaste for eggs. This is one of the few ways that I enjoy them, the other being scrambled eggs with so many stir-ins that they don't taste like eggs anymore.

The recipe:

Crustless Spinach Quiche

2 cups whipping cream (or 1/2 & 1/2)

6 eggs

1/2 cup Italian style bread crumbs

1/2 tsp salt

2 Tbs orange juice concentrate

1 cup finely torn spinach

sliced cheese

Preheat oven to 350 degrees. In a large bowl, beat eggs and cream. Stir in bread crumbs, salt, concentrate and spinach. Mix well. Pour into a buttered quiche dish or 10-in pie plate. Bake for 40-50 minutes or until custard is set. Top individual servings with cheese.

Stroganoff

2009-02-17T08:39:00.000-08:00

I love this recipe. It comes together easily and has great flavor. I know a lot of people use steak strips for stroganoff but I grew up with ground beef. Another twist on this recipe is the addition of tomato paste.

In a large skillet, saute 2 Tbs butter, 1 chopped onion and 1 small can of mushrooms, drained. Once onions are clear, remove from pan and set aside.

In the same pan, brown 1 lb ground beef. Drain. Stir in 2 Tbs flour.To the meat, add 2 cups water, 2 cubes beef bouillon (or 2 cups beef broth), and 2 Tbs tomato paste. Return onions and mushrooms to pan.

Let your daughter lick the tomato paste can. Make sure she really digs in. :)

Stir it all together, it will look like this. Bring it to a boil; reduce heat and simmer for 20 minutes.

While your sauce is simmering set some water on to boil for some egg noodles.

(Yes, I took a picture of a boiling pot of water. What's worse, I took several and chose the best one. Apparently I can be more boring!)

After it is done simmering, remove from heat and add 1/2 cup sour cream.

Stir and serve immediately!

So, just to recap:

Stroganoff

1 sm can sliced mushrooms

1 onion, chopped

2 Tbs butter

1 lb ground beef

2 Tbs flour

2 c water

2 cubes beef bouillon

2 Tbs tomato paste

1/2 c sour cream

cooked egg noodles for serving

Saute onions and mushrooms in butter, set aside. Brown beef in same pan, drain. Add flour and stir with meat. Add water, bouillon and tomato paste. Stir well. Return onions and mushrooms to pan. Bring mixture to a boil. Reduce heat and simmer 20 minutes. Remove from heat, stir in sour cream. Serve immediately.

Crock Pot Chicken Alfredo

2009-02-11T11:50:00.000-08:00

This is a very simple recipe that yields delicious results. However, it may not be for the health conscious. I make it because my kids are twigs and could stand to gain a few pounds...and because I really like it! Here's what you do: Place 2-4 chicken breasts, 1/2 cup (1 stick) butter and 1 package dry Italian dressing mix in a crock pot. Cook on low 4 hours or until chicken is no longer pink in center. Remove th chicken from the pot. It will look yummy like this. Slice the chicken or chop it into chunks. What's left in the crock pot will look kind of yucky, like this. I use a fork to skim the fat chunks out of the base.

Add one can of cream of chicken soup to the mixture. Then fill the soup can 1/2 full (or is it 1/2 empty?) of water, stir it around to get that final bit of soup out and pour that in as well.

Now take an 8 oz block of cream cheese and whisk it in until there are no lumps.

There, now we have our alfredo sauce! Looks yummy, huh?

Usually I stir the chicken back into the sauce and then just spoon it over linguine. Last night I opted for a more aesthetic presentation by placing strips of chicken over a bed of pasta and then spooning the sauce on top.

Secret Ingredient Casserole

2009-02-06T08:18:00.001-08:00

Here we are, at the edge of discovery. As I promised, here is my secret ingredient casserole. I'll hold your hand as we make it. First, let's start with 1 chopped green bell pepper, 1 small chopped onion, and 2-3 large russet potatoes, quartered lengthwise and sliced thinly. And I mean thinly people, they'll bake quicker.

Nothing scary so far, right? Right. Now let's add a can of sliced mushrooms, drained. I used stems and pieces because they're less expensive and I don't much care. I suppose that if you want to use fresh mushrooms, you may. I didn't happen to have any. Now grease a casserole, I used a 3-qt oval dish. You'll want to layer the potatoes, onion, pepper and mushrooms. Season in between layers with salt and pepper.

Keep layering until all of your veggies are nicely arranged in your casserole.Are we still doing okay? Great. Now you need a can of cream of mushroom soup and some milk. Pour the soup into a bowl, then fill the soup can with milk - stir it up a bit in there to get out that last little bit of soup. Have your little kitchen helper add the milk to the soup in the bowl and whisk together until well blended. Little hands like this part.

Once it's all mixed together pour it over your veggies. Mmm. that's looking pretty good.

Now, you are ready for the secret ingredient. At least, I think you're ready. Are you ready? Are you? If you keep reading you have to promise me that you won't NOT make this recipe just because you have preconceived notions about this ingredient. Promise? Promise?

Okay then, take a deep breath and say it with me....

You promised! Don't go back on your word! That's right, it's Spam Casserole. Go ahead and take a minute to let it sink it. Then gather your courage and open that pop-top can of smoked, meaty(?) goodness. Once you've gotten over the "shock of the block," shred it...right over the top of your veggie mixture. Of course, eating the uncooked shreds by the handful is optional and will most likely only be attempted by those in the "connoisseurs of all meats processed" category.

I didn't take a picture of the topping before baking because even I'll admit it does not look appetizing. Try to get past that because when it bakes up the Spam topping gets all crispy and bacon-like. It's really good.

So anyway, if you've been bold enough to go ahead and try this recipe, heat your oven to 375 degrees and bake the casserole for 1 to 1 1/2 hours, or until the potatoes are baked through. Just to let you know, I didn't have ANY leftovers. The kids ate it and my husband and I each had several helpings. My daughter kept sneaking the crispy topping onto her plate.

Chocolate Chip Cookies

2009-02-05T17:25:00.000-08:00

Times three.

Batch 1:

I used the recipe on the back of the bag. They sucked. I threw them all away. 'Nuf said. (My mom experiences a modicum of satisfaction when I have "flops." It keeps her from thinking I have superhuman baking skillz.)

Batch 2:

I used the recipe that Bob posted a couple of days ago. (I had to adjust it a little bit because I live at a high altitude.) I ran out of all-purpose flour (I know, I call myself a cook...) and had to throw in some wheat flour. They turned out pretty well and they all got eaten at the Young Womens activity.

Don't they look good?Want a closer look?How about even closer? Just look at that craggy goodness. Good enough to eat, don't you think?

Batch 3:

I was pretty sick of making stinkin' cookies by this time. I signed up to make some for a church meeting at the old folks home. I was told that the ladies loved chocolate but I was not to add nuts. ('m guessing allergies.) So I decided to add broken pretzel bits instead. They turned out great. I think I will do this every time I make chocolate chip cookies - if I ever make them again.

I'm Still Here

2009-02-05T06:36:00.000-08:00

I apologize for the lack of posts this last week. I'd like to claim it's because I've been working like a mad scientist developing new recipes with amazing results. The reality is that I've been out of groceries and I just don't know how I can make chili dogs (read canned chili with hot dogs, sans buns, cheese and onion) sound appealing. Although I did broil the hot dogs to get those looks-like-it-was-cooked-over-a-fire blisters...that was cool.

Anyway, I finally made it out grocery shopping - with 2 kids in tow in less than an hour thankyouverymuch! - so I should be back in the kitchen soon. Tonight I'm making a casserole with a secret ingredient. Intrigued? You should be. I'd tell you what the ingredient is, but I think it's one that most people shy away from at the very mention of it's name. However, I'm going to ask you to trust me on this one...and...well...you'll see.

And the Winner Is...

2009-01-30T11:34:00.000-08:00

Not me.

Noble Pig announced the winner of the Super Bowl Recipe contest and a Buffalo Chicken dip won the grand prize. Actually, the only prize. My recipe was posted second so I'm declaring myself the unofficial 1st Runner-Up. Cathy took an amazing photograph of her finished chowder in a bread bowl and said that it was the best corn chowder she had ever tasted, so I'm totally counting this a victory.

And, oh my gosh, all the recipes look amazing. I'm sad I didn't win - 250 smackaroos to blow would have been nice - but just look at the contenders! Plus she posted all the recipes (just like I had hoped) so now we can all share the love.

Thanks to all of you who were rooting for me! I really appreciate it.

I'm a Finalist! I'm a Finalist!

2009-01-28T18:26:00.000-08:00

Excitement! Joy! Wonder! Awe! Aww....

I entered a recipe contest the other day over at Noble Pig. Cathy is looking for the best Super Bowl recipe. Aside from the prize being a $250 Sam's Club gift card, I was urged to enter because of my pride in creating my own recipe.

I hurriedly sent off my Corn Chowder recipe and then immediately regretted it. I've been reading numerous food and recipe blogs the last few days and have felt greatly inferior to all the great cooks sharing their talents on the net, although I've also felt completely inspired. (I've drooled a lot, too.) Anyhow, today I saw Noble Pig's latest post title, "The Finalists!" on my side bar. I clicked on the link to see what type of recipes had been selected. You can't even imagine my surprise when I saw my very own recipe there in the list of finalists! (Especially when I read that she had received over 1000 entries!) Luckily she decided to go for the recipes that used easy-to-find ingredients and sounded simple to prepare, two things I strive for in all my cooking.

Right now, I don't even care if I win. I can't tell you how far this goes in validation for me! Also, I hope she posts all the finalist recipes, because altogether sound like an awesome party menu!

Honey Glazed Carrots

2009-01-28T17:59:00.001-08:00

I made a beef roast for dinner tonight. I had plans to make it a pot roast, but I had no onion and, well, I liked the thought of just throwing the roast in the oven with the only prep being sprinkling it with salt and pepper...nothing special, I know. I also served some boring mashed potatoes and gravy. These carrots went a long way in dressing up our dinner.

This recipe is adapted from Everyday Food magazine

1 lb baby carrots, cut in half crosswise
1/2 Tbs vegetable oil
1/2 cup chicken broth
1/4 cup honey
1 Tbs white wine vinegar
sea salt and fresh ground pepper
1 Tbs butter

In an 8-in skillet heat oil over medium high heat. Add carrots and cook until carrots begin to brown, about 2 minutes. Add the chicken broth, honey and vinegar. Season with salt and pepper. Bring to a boil. cover and reduce to a simmer. Simmer until carrots are crisp-tender, about 10 minutes. Remove cover and cook 7-9 minutes more until sauce is syrupy (there will be very little liquid.) Remove from heat and swirl in butter.

Shepherd's Pie

2009-01-27T10:25:00.000-08:00

A simple classic, this one-dish meal is an easy standby.

1.5 lbs gound beef
1 onion, chopped
1 can tomato soup
1 can green beans, drained
4 large potatoes, mashed
1 cup grated cheddar cheese

Preheat oven to 350 degrees. In a large skillet brown beef and onion; drain. Mix in green beans and tomato soup. Pour mixture into a large casserole. Cover with mashed potatoes. Top with cheese. Bake for 20 minutes.

Porcupine Meatballs

2009-01-26T11:16:00.001-08:00

My brother-in-law and his girlfriend came over for dinner one evening. When I announced that we were having porcupine meatballs, the girlfriend looked around nervously. She spooned only a couple on to her plate, to be polite, but I noticed she was hesitant to eat them. I casually threw out that I made them with ground beef, wondering if perhaps she wondered if I were actually serving porcupine. Sure enough, she promptly tasted the meatballs and added a few more to her plate before the meal was over.

This dish gets it's name from the "quills" of rice sticking out from the meatballs.

Also, this is one of the few dishes my oldest son will eat without a dramatic "how many bites?" negotiation.

1.5 lbs ground beef
1/2 c long grain white rice
1 tsp salt
1/2 tsp fresh ground pepper
1 Tbs chopped onion (I use dried, minced onion)
1 cup tomato juice/sauce (I prefer sauce, it has a more acidic base)
1/2 c water

In a medium bowl combine beef, rice, salt, pepper and onion. Form into 1-inch meatballs. Pour tomato sauce and water into a 3-quart pressure cooker (No pressure cooker? Don't worry. I've adapted this recipe to stove top as well. See below.) Over medium-high heat, bring tomato sauce and water to a boil. Add in meatballs, stir gently to coat. Place the lid on the pressure cooker and heat until there is a solid stream of steam escaping, put on weight. (Well, YOU don't put on weight, just place the pressure-cooker weight atop the lid.) Process for 10 minutes. Allow time for pressure cooker to stabilize before removing lid.

Stove top directions:
Prepare meatballs as directed substituting 1/2 cup minute rice for long grain rice and adding 1 lightly beaten egg to meat mixture. In a large skillet, brown meatballs on all sides over medium-high heat. Add water and tomato juice; bring to a boil. Cover and reduce heat. Simmer 20-25 minutes or until meatballs are cooked through.

Gwen's Original Corn Chowder

2009-01-20T15:32:00.000-08:00

3/4 c butter
1 onion, chopped
1 clove garlic, minced
3/4 c flour
1 1/2 tsp salt
1/2 tsp fresh ground pepper
3 potatoes, cooked, peeled and cubed
1 lb bacon, cooked and crumbled
1 pkg frozen corn, thawed
4 1/2 c milk
1 c chicken broth
1 tsp parsley flakes
1 c cheddar cheese, grated
1/2 c sour cream

In a large saucepan, melt butter over medium heat. Add onion and garlic; sweat until onion is clear. Whisk in flour, salt and pepper. Stir until smooth. Gradually add milk and broth while stirring. Add in potatoes, bacon, corn and parsley flakes. Continue to heat over medium heat, stirring frequently until chowder has thickened, about 20 minutes. Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted.

Seeding a Tomato

2009-01-20T08:23:00.000-08:00

Do you have recipes that call for tomato, diced and seeded? The method I've always heard is to cut the tomato in half and squeeze out the seeds, but I feel like that compromises the integrity of the leftover flesh.

My solution? I cut the tomato in half crosswise and scoop out the seeds with a grapefruit spoon (a spoon with a serrated tip.) The flesh that is left is still firm and easy to dice. No more squishy tomatoes!

Separation Anxiety

2009-01-20T08:19:00.000-08:00

I don't know about you, but I hate separating bacon slices. They always end up stretching as I peel them one off the other. Somewhere I read a great tip for separating bacon. Before opening the package, roll it up lengthwise. The bacon slides over itself, separating in the process. When you open the package the bacon easily comes apart with little to no stretching, making it easier to fit in your pan.

Santa Fe Chicken

2009-01-19T19:46:00.001-08:00

Lay 4-5 chicken breasts in a casserole dish.
Mix: 1 1/2 c minute rice
1 can cream of chicken soup
1 can corn, drained
1 can diced tomatoes
1/2 pkg taco seasoning

Pour the mixture over chicken breasts. Cover and bake for 50 minutes at 375 degrees. Remove from oven. Uncover, sprinkle with grated cheese and return to the oven for 5-10 minutes or until cheese is melted.

I got this recipe from a friend at a recipe swap. Tonight was the first night that I tried this recipe and we all really liked it. I think that adding a can of sliced olives would be yummy, too.

Tip: Use the leftover taco seasoning to add pep to a bag of microwave popcorn!

Artichoke Heart Dip

2009-01-17T20:43:00.000-08:00

2 8-oz packages cream cheese
2 small cans diced green chiles
1 14-oz can artichoke hearts in water, drained
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1 small can sliced olives
2-3 cloves garlic, minced

Mix all ingredients with a hand mixer. Place in an 8x8 dish. Bake at 350 degrees for 50 minutes. Serve with corn chips, crackers or toasted baguette slices.

Thank you, Katie, for sharing this delicious recipe with me. It's become an instant favorite!

Rotisserie-Style Chicken

2009-01-17T20:33:00.000-08:00

1 (4#) fryer chicken, whole
2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1 onion, quartered

Clean chicken (discard giblets if present) and pat dry with paper towels; set aside. Combine salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper and garlic powder. Rub mixture onto chicken skin and inside cavity. Place quartered onion in cavity. Place chicken in an oven bag and refrigerate for 4-6 hours or overnight. Place in a roasting pan and bake at 250 degrees for 5 hours or until internal temperature is at least 160 degrees. Let stand 10 minutes before carving.

This recipe can easily be doubled to make two chickens, which is great if you're cooking dinner for another family or want a head start on a recipe calling for cooked chicken.

This chicken is so delicious, moist and tender. It falls right off the bone and has tons of flavor. The drippings also make excellent gravy.

Honey-Soy Glazed Drumsticks

2009-01-15T07:28:00.000-08:00

a.k.a. Dinosaur Bones

1/2 c honey

2 Tbsp soy sauce

1/3 c water

sea salt and ground pepper

3 pounds drumsticks (about 8), skins removed

Preheat oven to 475 degrees. Combine honey, soy sauce and water in a large bowl. Add drumsticks and toss to coat. Place chicken on a foil-lined cookie sheet, pouring sauce on top. Season with salt and pepper. Place in oven. Bake for 30-40 minutes, basting with juices from pan every 10 minutes.

Although this recipe only calls for 3 pounds of drumsticks, I just buy the large package. I skin all of them and freeze the rest, and trust me, you'll use them for this recipe again! Also, be sure the line the pan with foil. The glaze gets pretty sticky and this makes cleanup a cinch!

You may be wondering why we call them dinosaur bones. That was my trick to get my oldest son to try them. But now that I look at these pictures, it could just as well be because we all look like cavemen while we devour them.

Of course, real cavemen use both hands, and look at the camera with puppy-dog eyes.

Sticky Snack Mix

2009-01-14T09:56:00.000-08:00

3 c Corn Chex
3 c Rice Chex
3 c Golden grahams
2/3 c coconut
1/2 c sliced almonds
1 cube butter
3/4 c light corn syrup
3/4 c sugar
1/16 tsp baking powder

Combine cereals, coconut and almonds in a large bowl; set aside. In a small saucepan heat butter, corn syrup, sugar and baking powder over medium heat, stirring constantly. Boil two minutes. Pour over cereal mixture. Stir well and let cool. Store in airtight container (if you don't eat it all first!)

Meatloaf

2009-01-14T09:05:00.000-08:00

2 eggs
3/4 cup milk
2/3 cup saltine cracker crumbs
1/2 cup chopped onion
1 tsp salt
1/2 tsp rubbed sage
dash of pepper
1 1/2 lb ground beef
1 c ketchup
1/2 c brown sugar
1 tsp worchestershire sauce

Beat eggs and milk. Add cracker crumbs, onion, salt, sage and pepper. Mix in beef. Place in 8.5"x4.5" loaf pan, or shape into a loaf and place on a baking pan with a rack. Mix ketchup, brown sugar and worchestershire sauce. Pour over meat mixture. Bake at 350 degrees for 60-65 minutes. Drain and let stand 10 minutes before slicing.