I originally got this recipe from the Joy of Cooking. But I have once again tweaked it to my liking. We had this some time last week but didn't post it. The great thing about this recipe is that you can make as much or as little as your want. You just have to have the right size pan. With the four of us I usually make four pork chops, unless I want leftovers. My boys love this and will each eat a whole chop. Actually Timothy will eat more than David.
Here's what you need:
butter/margarine
olive oil
pork chops (center cut are yummy, but it works with loin cut as well)
salt
pepper
Worcestershire sauce
I start by rinsing the gunk of the chops (if there is any) and then sprinkling salt, pepper and Worcestershire sauce on both sides of the pork chops. Then I heat up a skillet with about 1 Tbsp. of olive oil and 1 Tbsp. of butter over medium-high heat (okay I use a little less). Then I put the chops in and brown one side (2 minutes or so) and flip them and brown the other side (again for about two minutes) then I put a lid on the skillet and turn down the heat to medium-low. Depending on the thickness they will be ready in about 20 - 30 minutes. Just keep checking them after 20 minutes. They always come out nice and juicy.
You can use the juices to make a gravy if you want, or saute some mushrooms -yum. This always goes well with mashed potatoes and a good salad, and whatever veggie you've got. And rolls if you have them.
Friday, March 30, 2007
Italian Confetti Pasta Salad
This is a favorite at our house. I made this earlier this week, but I hadn't posted it. The original recipe called for 1 cup of mayo, but I use a lot less. It also called for fresh garlic, which I loved, but my boys wouldn't eat it. There is a link to the original recipe if you want it.
Italian Confetti Pasta Salad
INGREDIENTS
2-4 Tbsp. mayonnaise
1 tablespoon red wine vinegar
1/2 tsp. garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
6 oz. colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped bell pepper (yellow adds color, but green and red work great as well)
1/2 cup sliced black olives
DIRECTIONS
Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, garlic salt, and black pepper until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
Italian Confetti Pasta Salad
INGREDIENTS
2-4 Tbsp. mayonnaise
1 tablespoon red wine vinegar
1/2 tsp. garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
6 oz. colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped bell pepper (yellow adds color, but green and red work great as well)
1/2 cup sliced black olives
DIRECTIONS
Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, garlic salt, and black pepper until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
Lemon-Pepper Chicken Saute
I found this recipe in my recipe box, and then found it on this website (It's easier to copy and paste than to type it all!) We had this last week, but I didn't post it, I forgot. I used fat free sour cream, an julienned some regular carrots. It was really simple and really good.
Lemon-Pepper Chicken Saute
1 pound boneless skinless chicken breast halves
1 1/4 teaspoons McCormick® Lemon & Pepper Seasoning Salt
2 tablespoons butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onion
3/4 cup chicken broth
1 tablespoon flour
1/4 cup sour cream
1 teaspoon McCormick® Parsley Flakes
1. Season both sides of chicken with lemon & pepper. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 minutes per side or until cooked through. Remove chicken to serving platter; keep warm.
2. Add carrots and onions to skillet; cook and stir 2 minutes. Whisk broth and flour. Pour over vegetables; bring to boil. Reduce heat to low; simmer 2 minutes.
3. Stir in sour cream and parsley; simmer 2 minutes. Spoon over chicken.
Lemon-Pepper Chicken Saute
1 pound boneless skinless chicken breast halves
1 1/4 teaspoons McCormick® Lemon & Pepper Seasoning Salt
2 tablespoons butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onion
3/4 cup chicken broth
1 tablespoon flour
1/4 cup sour cream
1 teaspoon McCormick® Parsley Flakes
1. Season both sides of chicken with lemon & pepper. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 minutes per side or until cooked through. Remove chicken to serving platter; keep warm.
2. Add carrots and onions to skillet; cook and stir 2 minutes. Whisk broth and flour. Pour over vegetables; bring to boil. Reduce heat to low; simmer 2 minutes.
3. Stir in sour cream and parsley; simmer 2 minutes. Spoon over chicken.
Black Beans and rice
This recipe was a little bland. Yes, it had some spice with the cumin and cayenne pepper, but others suggested to add tomatoes, and I think I should have. I added a little green and red pepper, but I should have added more. Mix it up a little and see what happens.
Black Beans and Rice
SUBMITTED BY: Robyn Webb
INGREDIENTS
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth (I used chicken broth)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
We wrapped it in warm tortillas and added fresh tomatoes and sour cream, it was pretty good.
Black Beans and Rice
SUBMITTED BY: Robyn Webb
INGREDIENTS
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth (I used chicken broth)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
We wrapped it in warm tortillas and added fresh tomatoes and sour cream, it was pretty good.
Sunday, March 25, 2007
Stuffed Green Peppers
I haven't made this for a long time. It's not all that healthy, but I got a lot of green peppers at a great price so here we go. I got the recipe from Aaron's mom. I think she got it from a freezing and canning cookbook. Supposedly you can freeze them and they keep for 2-3 months.
Stuffed green peppers
8 medium green peppers
1 1/2 c. rice
1 lb. ground beef
1 c. onion, chopped
1 clove garlic, minced
2 cans condensed tomato soup
2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/2 lb. cheese grated
Cook rice. In a large skillet cook the ground beef, onion and garlic, until meat is done. Drain fat. Add soup and spices. Bring to a boil, cover, reduce heat and simmer for 10 minutes. Add cheese, stir until melted. Removed from heat and stir in rice.
To prepare peppers, cut in half lengthwise and remove seeds. Place in pot of boiling water for 3 minutes (can be done in batches). Remove, drain and cool. Place on cookie sheet and fill with meat mixture.
If you want to freeze them you can wrap them in foil and freeze them for 2-3 months. Otherwise bake at 350 F for 30 minutes.
We had this with salad and green beans.
Stuffed green peppers
8 medium green peppers
1 1/2 c. rice
1 lb. ground beef
1 c. onion, chopped
1 clove garlic, minced
2 cans condensed tomato soup
2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/2 lb. cheese grated
Cook rice. In a large skillet cook the ground beef, onion and garlic, until meat is done. Drain fat. Add soup and spices. Bring to a boil, cover, reduce heat and simmer for 10 minutes. Add cheese, stir until melted. Removed from heat and stir in rice.
To prepare peppers, cut in half lengthwise and remove seeds. Place in pot of boiling water for 3 minutes (can be done in batches). Remove, drain and cool. Place on cookie sheet and fill with meat mixture.
If you want to freeze them you can wrap them in foil and freeze them for 2-3 months. Otherwise bake at 350 F for 30 minutes.
We had this with salad and green beans.
Guacamole
When we moved to H* we signed up for EnTergy as our electric company. We have since changed (they were based in New Orleans). But we got to download a cookbook when we signed up. Here's one of the recipes I have tweaked a bit, but make often.
GUACAMOLE
2-3 ripe avocados (depending on size).
juice from 1 lime
1 tomato, peeled (if you want to) and chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon minced onion
1/4 teaspoon cayenne pepper
1 clove garlic minced
Quarter avocados; combine with lime juice in a blender (I use a hand blender). Stir in remaining ingredients until barely mixed.
We all love it, and it's not too spicy. If you want spicy add diced green chilies and coriander.
GUACAMOLE
2-3 ripe avocados (depending on size).
juice from 1 lime
1 tomato, peeled (if you want to) and chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon minced onion
1/4 teaspoon cayenne pepper
1 clove garlic minced
Quarter avocados; combine with lime juice in a blender (I use a hand blender). Stir in remaining ingredients until barely mixed.
We all love it, and it's not too spicy. If you want spicy add diced green chilies and coriander.
Mexican Pasta
I made this Saturday night. Another Allrecipes.com recipe. This was great as usual. But I only chopped one onion, and used 1 TBSP. taco seasoning. I also used 1/2 a red pepper and 1/2 green pepper. Hope you like it!
Mexican Pasta
SUBMITTED BY: Mimi
INGREDIENTS
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
Toss sauce with cooked pasta and serve.
We had it with the rest of the can of corn and chips and guacamole. Oh, I should post that recipe....
Mexican Pasta
SUBMITTED BY: Mimi
INGREDIENTS
1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
Toss sauce with cooked pasta and serve.
We had it with the rest of the can of corn and chips and guacamole. Oh, I should post that recipe....
Wednesday, March 21, 2007
Cubanos Frijoles
I made this last night. From allrecipes.com again. I used white rice because I didn't have any brown rice, or I would have used it. The only changes I made were that I left out the chipotle powder, because I didn't have any, and I used less Cajun seasoning. I thought it was very good. I also halved the recipe and there were leftovers. Hope you like it.
Cubanos Frijoles
SUBMITTED BY: William C. Smith
INGREDIENTS
2 cups brown rice
4 cups water
1 1/2 pounds ground beef
2 tablespoons Cajun seasoning
1 onion, chopped
2 (15 ounce) cans black beans
1 (6 ounce) can chopped black olives, drained
1/4 cup red wine vinegar
3 sprigs fresh cilantro, chopped
1/4 teaspoon chipotle powder (optional)
DIRECTIONS
Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.
Cubanos Frijoles
SUBMITTED BY: William C. Smith
INGREDIENTS
2 cups brown rice
4 cups water
1 1/2 pounds ground beef
2 tablespoons Cajun seasoning
1 onion, chopped
2 (15 ounce) cans black beans
1 (6 ounce) can chopped black olives, drained
1/4 cup red wine vinegar
3 sprigs fresh cilantro, chopped
1/4 teaspoon chipotle powder (optional)
DIRECTIONS
Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.
Tuesday, March 20, 2007
Microwave Caramel Corn
This is a fun easy treat. We did this for FHE treat last night. This recipe came from Aaron's sister Beverly. We rarely use the nuts and cool it on a couple of cookie sheets. 4 quarts of popped corn is about 1 c. of kernels, air popped.
Microwave Caramel Corn
1 c. brown sugar
1 stick butter or margarine
1/4 c. white corn syrup
1/2 tsp. baking soda
12 oz. nuts (optional)
4 quarts of popped corn
Combine first 3 ingredients in a 1 1/2 qt. microwave safe bowl. Cook on HIGH in the microwave until mixture begins to boil. Boil for 2 minutes. Remove from microwave and stir in soda. (It will foam up and the kids love that). Put popped corn in a brown grocery bag. (Add nuts to the popped corn here, if using.) Pour syrup over corn. Close bag and shake. Cook in bag on HIGH in microwave for 1 1/2 minutes (yes, put the bag in the microwave). Shake and cook another 1 1/2 minutes (may need another) pour into bowl to cool.
Microwave Caramel Corn
1 c. brown sugar
1 stick butter or margarine
1/4 c. white corn syrup
1/2 tsp. baking soda
12 oz. nuts (optional)
4 quarts of popped corn
Combine first 3 ingredients in a 1 1/2 qt. microwave safe bowl. Cook on HIGH in the microwave until mixture begins to boil. Boil for 2 minutes. Remove from microwave and stir in soda. (It will foam up and the kids love that). Put popped corn in a brown grocery bag. (Add nuts to the popped corn here, if using.) Pour syrup over corn. Close bag and shake. Cook in bag on HIGH in microwave for 1 1/2 minutes (yes, put the bag in the microwave). Shake and cook another 1 1/2 minutes (may need another) pour into bowl to cool.
Herb and Chicken Pasta
We made this last night. It was quick and easy and from allrecipes.com. It has a little kick from the Cajun seasoning and the crushed red pepper, but my kids still ate it up, and wanted more! Oh and I didn't have angel hair, but I used thin spaghetti. I suppose any pasta would work.
Herb and Chicken Pasta
SUBMITTED BY: Bethany
INGREDIENTS
2 (8 ounce) packages angel hair pasta
4 skinless, boneless chicken breasts (I uses less to cut back on calories and cost)
salt and pepper to taste
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon Cajun seasoning (optional)
½ teaspoon crushed red pepper flakes (optional)
4 tablespoons olive oil (I use less)
3 cloves garlic, chopped
1 onion, chopped
1 cup chicken broth
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; chicken and sauté until browned. Remove chicken from skillet, add garlic and onions and sauté until clear.
Return chicken to skillet over sautéed mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.
Herb and Chicken Pasta
SUBMITTED BY: Bethany
INGREDIENTS
2 (8 ounce) packages angel hair pasta
4 skinless, boneless chicken breasts (I uses less to cut back on calories and cost)
salt and pepper to taste
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon Cajun seasoning (optional)
½ teaspoon crushed red pepper flakes (optional)
4 tablespoons olive oil (I use less)
3 cloves garlic, chopped
1 onion, chopped
1 cup chicken broth
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; chicken and sauté until browned. Remove chicken from skillet, add garlic and onions and sauté until clear.
Return chicken to skillet over sautéed mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.
Monday, March 19, 2007
Poppy seed dressing
I got this recipe from my MIL. She has lots of great recipes. We had this with our spinach salad tonight.
3/4 c. sugar
1/3 c. cider vinegar
1 tsp. salt
1 c. oil
1/3 c. chopped onions
1 1/2 Tbsp. poppy seeds
Mix the first five ingredients in a blender and blend well. Pour into a 16 oz. jar with a screw-top lid, or dressing bottle (16 oz.). Add the poppy seeds and shake well.
This is yummy on any salad especially spinach salads.
Emma's notes: To add some color use a purple/red onion. It turns a fun pink color! Also we have reduced the sugar to 1/2 c or less and it is still good.
3/4 c. sugar
1/3 c. cider vinegar
1 tsp. salt
1 c. oil
1/3 c. chopped onions
1 1/2 Tbsp. poppy seeds
Mix the first five ingredients in a blender and blend well. Pour into a 16 oz. jar with a screw-top lid, or dressing bottle (16 oz.). Add the poppy seeds and shake well.
This is yummy on any salad especially spinach salads.
Emma's notes: To add some color use a purple/red onion. It turns a fun pink color! Also we have reduced the sugar to 1/2 c or less and it is still good.
Saturday, March 17, 2007
Pizza crust and sauce
This is a staple at my house. We had it last night. I took the recipe from the Better Homes and Gardens cookbook, but I have changed it enough to make it my own. I added whole wheat flour and reduced the amount of oil.
Pizza Crust:
1 c. warm water
1 Tbsp. yeast
1 Tbsp. oil
¼ tsp. salt
1 ½ c. whole wheat flour
1 ½ 1 ¾ c. white flour
Soften the yeast in the water. In a large mixing bowl (I use my kitchen aid stand mixer) add water and yeast, salt, oil and the whole wheat flour. Beat on high speed for 30 seconds, and scrape bowl. Beat on medium speed for 3 minutes. Then add remaining flour ½ c. at a time (I change to a dough hook here). Knead the dough (or let the mixer do it) until it is moderately stiff, smooth and elastic (about 6-8 minutes). Cover and let rest for 10 minutes.
Now the recipe calls for this to be divided into two 12" thin crust pizzas. But I like a nice thick crust, so I make one 16" pizza. You can do it anyway you like. Spray the pan with non-stick spray (you can sprinkle with cornmeal if you wish, but our pan has holes in it, so we don't) After 10 minutes I roll out the dough on a lightly floured surface to fit the pizza pan. Then I turn on the oven to 425º F, and let the dough sit while it preheats. (this isn't how you are supposed to do it, but I like it!) When the oven is ready I prick the crust with a fork all over and bake it for about 7 minutes. Then I spread on the sauce, and toppings. Then bake for about 5-7 minutes more or until the cheese is melted and I like it to brown and bubble just a little.
I don't know why all the recipes say to put the cheese on top, no commercial pizza is made like that . I put the cheese on after the sauce and then sprinkle just a little bit after the rest of the toppings. Also I have found that I use about 8 oz. of shredded mozzarella cheese, usually I little less (because I am cheap). Some of our favorite toppings are pepperoni, olives, green pepper, and mushrooms (if we have them). We've done all sorts of toppings as you can imagine. We also dip it in ranch dressing and BBQ sauce.
Just a few more notes. This does take some time to prepare. It takes about an hour from the time you start the crust. There are enough rest times (while it's kneading, resting and baking etc.) that I will prepare my toppings, including the sauce. Oh, that reminds me I should post my sauce, okay here it is:
Pizza sauce:
Truthfully I completely made this up. It doesn't make much, but I am too cheap to buy the canned pizza sauce, and 16 oz. is way too much for one pizza. So I make do with 8 oz.
1 Tbsp. onion, finely chopped
1 clove garlic, minced
1 8 oz. can tomato sauce
1 tsp. dried parsley
scant ½ tsp. dried basil
scant ½ tsp. dried oregano
Spray a sauce pan with non-stick spray (you can use oil, but my pans are non-stick, so this cuts down on the fat and calories). Sauté onions and garlic over medium heat for 1-2 minutes. Add tomato sauce and spices and simmer over low heat for about 5 minutes. I'm a little sketchy on the measurements, because I usually "eye-ball it" (as Rachael Ray would say). I tried to measure it last night, but ½ tsp. was too much for the oregano and basil, to just a little less than that would be good. I usually start this just after I have rolled out the dough, and let it simmer until I put it on the crust.
Okay, that was long, sorry!
Pizza Crust:
1 c. warm water
1 Tbsp. yeast
1 Tbsp. oil
¼ tsp. salt
1 ½ c. whole wheat flour
1 ½ 1 ¾ c. white flour
Soften the yeast in the water. In a large mixing bowl (I use my kitchen aid stand mixer) add water and yeast, salt, oil and the whole wheat flour. Beat on high speed for 30 seconds, and scrape bowl. Beat on medium speed for 3 minutes. Then add remaining flour ½ c. at a time (I change to a dough hook here). Knead the dough (or let the mixer do it) until it is moderately stiff, smooth and elastic (about 6-8 minutes). Cover and let rest for 10 minutes.
Now the recipe calls for this to be divided into two 12" thin crust pizzas. But I like a nice thick crust, so I make one 16" pizza. You can do it anyway you like. Spray the pan with non-stick spray (you can sprinkle with cornmeal if you wish, but our pan has holes in it, so we don't) After 10 minutes I roll out the dough on a lightly floured surface to fit the pizza pan. Then I turn on the oven to 425º F, and let the dough sit while it preheats. (this isn't how you are supposed to do it, but I like it!) When the oven is ready I prick the crust with a fork all over and bake it for about 7 minutes. Then I spread on the sauce, and toppings. Then bake for about 5-7 minutes more or until the cheese is melted and I like it to brown and bubble just a little.
I don't know why all the recipes say to put the cheese on top, no commercial pizza is made like that . I put the cheese on after the sauce and then sprinkle just a little bit after the rest of the toppings. Also I have found that I use about 8 oz. of shredded mozzarella cheese, usually I little less (because I am cheap). Some of our favorite toppings are pepperoni, olives, green pepper, and mushrooms (if we have them). We've done all sorts of toppings as you can imagine. We also dip it in ranch dressing and BBQ sauce.
Just a few more notes. This does take some time to prepare. It takes about an hour from the time you start the crust. There are enough rest times (while it's kneading, resting and baking etc.) that I will prepare my toppings, including the sauce. Oh, that reminds me I should post my sauce, okay here it is:
Pizza sauce:
Truthfully I completely made this up. It doesn't make much, but I am too cheap to buy the canned pizza sauce, and 16 oz. is way too much for one pizza. So I make do with 8 oz.
1 Tbsp. onion, finely chopped
1 clove garlic, minced
1 8 oz. can tomato sauce
1 tsp. dried parsley
scant ½ tsp. dried basil
scant ½ tsp. dried oregano
Spray a sauce pan with non-stick spray (you can use oil, but my pans are non-stick, so this cuts down on the fat and calories). Sauté onions and garlic over medium heat for 1-2 minutes. Add tomato sauce and spices and simmer over low heat for about 5 minutes. I'm a little sketchy on the measurements, because I usually "eye-ball it" (as Rachael Ray would say). I tried to measure it last night, but ½ tsp. was too much for the oregano and basil, to just a little less than that would be good. I usually start this just after I have rolled out the dough, and let it simmer until I put it on the crust.
Okay, that was long, sorry!
Friday, March 16, 2007
Peanut Butter Confection
I tried to get away with not making a treat this week, but I couldn't do it! Who can resist chocolate and peanut butter? Not me! I made these with the kids this morning.
This recipe comes from my MIL's ward 1993 cookbook. Apparently this is a dessert the local elementary school would make for school lunches.
Peanut Butter Confection (school recipe)
submitted by Janet F. (Picture coming later)
1 c. peanut butter
3 Tbsp. soft butter or margarine
1 ½ c. powdered sugar
2 ½ c. Rice Krispies
Combine first 3 ingredients thoroughly. Mix in Rice Krispies using hands. Form into a long roll or press in bottom of buttered pan. Frost with melted dipping chocolate or a bag of milk chocolate chips, melted. Let set.
Emma's note: the chocolate chips take a lot longer to set, so they are definitely more messy, but they sure are yummy.
This recipe comes from my MIL's ward 1993 cookbook. Apparently this is a dessert the local elementary school would make for school lunches.
Peanut Butter Confection (school recipe)
submitted by Janet F. (Picture coming later)
1 c. peanut butter
3 Tbsp. soft butter or margarine
1 ½ c. powdered sugar
2 ½ c. Rice Krispies
Combine first 3 ingredients thoroughly. Mix in Rice Krispies using hands. Form into a long roll or press in bottom of buttered pan. Frost with melted dipping chocolate or a bag of milk chocolate chips, melted. Let set.
Emma's note: the chocolate chips take a lot longer to set, so they are definitely more messy, but they sure are yummy.
Hawaiian Chicken
This recipe comes from the HP ward cookbook that Tara M and the YW put together at the end of 2003. I substituted pork for the chicken last night and it worked great!
Hawaiian Chicken
Lauren H.
1-2 lbs. cooked and or shredded chopped chicken
1/8 – ¼ c. butter
14 oz. can pineapple chunks (drain and reserve juice)
½ c. thinly sliced onion
¼ tsp. garlic salt
2 Tbsp. vinegar
2 Tbsp. soy sauce
¼ c. brown sugar
2 Tbsp. cornstarch
½ tsp. ginger
Melt butter in large pan and add chicken, ¼ c. pineapple juice, onion, and garlic salt. In another bowl combine remaining juice, vinegar, soy sauce, brown sugar, cornstarch and ginger. Mix until smooth. Pour over chicken, bring to a boil, reduce heat and simmer until thick. Add pineapple chunks and cook for a few minutes until pineapple is warm. Serve with steamed rice.
The only change I made was that I omitted the salt it called for and just used the garlic salt.
Hawaiian Chicken
Lauren H.
1-2 lbs. cooked and or shredded chopped chicken
1/8 – ¼ c. butter
14 oz. can pineapple chunks (drain and reserve juice)
½ c. thinly sliced onion
¼ tsp. garlic salt
2 Tbsp. vinegar
2 Tbsp. soy sauce
¼ c. brown sugar
2 Tbsp. cornstarch
½ tsp. ginger
Melt butter in large pan and add chicken, ¼ c. pineapple juice, onion, and garlic salt. In another bowl combine remaining juice, vinegar, soy sauce, brown sugar, cornstarch and ginger. Mix until smooth. Pour over chicken, bring to a boil, reduce heat and simmer until thick. Add pineapple chunks and cook for a few minutes until pineapple is warm. Serve with steamed rice.
The only change I made was that I omitted the salt it called for and just used the garlic salt.
Brown Sugar Muffins
I got this recipe from my college roommate my sophomore year. She is Erica G.'s (from MWII) SIL (that's right Wesley's sister). We made them this morning.
Brown Sugar Muffins (I'll add a picture later)
Heather G.
1/2.c. margarine
1 egg
¼ tsp. salt
1 tsp. vanilla
1 c. brown sugar
2 c. flour ( I use 1 c. wheat and 1 c. white)
1 tsp. baking soda
1 c. milk
Hand mix is best. Add ingredients until mixed (may be a little lumpy). Bake in greased muffin pan at 350º F for 15 minutes.
The recipe makes about 16 muffins. You can fit them into 12, but you'll need to cook longer than 15 minutes, and they might be a little gooey, and overflowing. I have also made 12 muffins and then about 10 mini muffins, which cook slightly less than 15 minutes, (12-14 or so).
Brown Sugar Muffins (I'll add a picture later)
Heather G.
1/2.c. margarine
1 egg
¼ tsp. salt
1 tsp. vanilla
1 c. brown sugar
2 c. flour ( I use 1 c. wheat and 1 c. white)
1 tsp. baking soda
1 c. milk
Hand mix is best. Add ingredients until mixed (may be a little lumpy). Bake in greased muffin pan at 350º F for 15 minutes.
The recipe makes about 16 muffins. You can fit them into 12, but you'll need to cook longer than 15 minutes, and they might be a little gooey, and overflowing. I have also made 12 muffins and then about 10 mini muffins, which cook slightly less than 15 minutes, (12-14 or so).
Barbecued Pork Chops
From cooking.com
Barbecued Pork Chops
Source: © Cooking Light Magazine
RECIPE INGREDIENTS
For the Sauce:
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
Remaining Ingredients:
6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1 teaspoon dried thyme
1 teaspoon garlic salt
1/4 teaspoon red pepper flakes
Cooking spray
RECIPE METHOD
Prepare grill or broiler.
TO PREPARE THE SAUCE:
Combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.
FOR THE PORK CHOPS:
Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.
I made this Wednesday night. It was so easy and fast. We didn't get out the grill, and I don't have a broiler pan, so I lined a cookie sheet with foil and broiled it. I only used four pork chops, to I didn't use as much seasoning or sauce. It was so good! We also had mashed potatoes and broccoli, and a salad. If the picture is a little blurry it's because of the steam from the chops!
Barbecued Pork Chops
Source: © Cooking Light Magazine
RECIPE INGREDIENTS
For the Sauce:
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
Remaining Ingredients:
6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1 teaspoon dried thyme
1 teaspoon garlic salt
1/4 teaspoon red pepper flakes
Cooking spray
RECIPE METHOD
Prepare grill or broiler.
TO PREPARE THE SAUCE:
Combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.
FOR THE PORK CHOPS:
Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce. Serve pork chops with reserved 1/4 cup sauce.
I made this Wednesday night. It was so easy and fast. We didn't get out the grill, and I don't have a broiler pan, so I lined a cookie sheet with foil and broiled it. I only used four pork chops, to I didn't use as much seasoning or sauce. It was so good! We also had mashed potatoes and broccoli, and a salad. If the picture is a little blurry it's because of the steam from the chops!
Wednesday, March 14, 2007
Fish Fillets Italiano
I made this last night.
Fish Fillets Italiano
SUBMITTED BY: Bonnie Martin
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
1/2 cup chicken broth
1 pound cod fillets
DIRECTIONS
In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.
I found this on Allrecipes.com once again. I used tilapia (you can get it for $2/lb. sometimes) . I also added salt and pepper - about 1/4 tsp. each and 1 tsp. of Italian seasonings. Oh, and it called for white wine, but since I have so much of that on hand :) I substitute chicken broth and it works fine. We served it with green beans and buttered fettuccine.
Fish Fillets Italiano
SUBMITTED BY: Bonnie Martin
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
1/2 cup chicken broth
1 pound cod fillets
DIRECTIONS
In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.
I found this on Allrecipes.com once again. I used tilapia (you can get it for $2/lb. sometimes) . I also added salt and pepper - about 1/4 tsp. each and 1 tsp. of Italian seasonings. Oh, and it called for white wine, but since I have so much of that on hand :) I substitute chicken broth and it works fine. We served it with green beans and buttered fettuccine.
Tuesday, March 13, 2007
Easy Decadent Truffles
I brought these to Mindy's farewell BBQ. They were a hit. Mindy said they were Satan's chocolate, she couldn't stop eating them! Don't worry there were leftovers, but they are gone now! The picture is from the website (Allrecipes.com of course). My only suggestion is that you try lots of different flavors and coatings, the cocoa wasn't that great, but we had mint, almond and peanut butter. Yum! You have to get the consistency right otherwise they are really sticky. But they still taste good.
Easy Decadent Truffles
submitted by: Jenny MacKinnell
INGREDIENTS
• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar, sifted
• 3 cups semisweet chocolate chips, melted
• 1 1/2 teaspoons vanilla
DIRECTIONS
1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Notes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, mint, orange) to each mixture; mix well.
Emma's notes: I only added 1 tsp. per third and it was enough for the mint, but more almond could have been used. For the peanut butter truffles I used 1/2 c. chocolate chips and 1/2 c. peanut butter chips (both melted)to 1/3 of the cream cheese mixture. I rolled them in cocoa, but next time I think I'll try powdered sugar or chocolate coating.
Easy Decadent Truffles
submitted by: Jenny MacKinnell
INGREDIENTS
• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar, sifted
• 3 cups semisweet chocolate chips, melted
• 1 1/2 teaspoons vanilla
DIRECTIONS
1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Notes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, mint, orange) to each mixture; mix well.
Emma's notes: I only added 1 tsp. per third and it was enough for the mint, but more almond could have been used. For the peanut butter truffles I used 1/2 c. chocolate chips and 1/2 c. peanut butter chips (both melted)to 1/3 of the cream cheese mixture. I rolled them in cocoa, but next time I think I'll try powdered sugar or chocolate coating.
Audrey's Tortilla Soup
Audrey K. has brought this to a few recipe exchanges and I always love it. I finally decided to make it and everyone loved it. Thanks Audrey! Sorry no picture
Tortilla Soup – Audrey K.
2 cups chicken (chopped and raw)
1 can cream of chicken soup
1 can chicken broth
1 can corn (drained)
1 can green chilies
2 Tbsp taco seasoning
2 tbsp cilantro (chopped and fresh)
1 cup water
1 cup sour cream
Mix everything but the sour cream in a sauce pan and bring to a boil. Turn heat down to medium high and cook uncovered for 15 minutes, stirring occasionally. Remove from heat and take out one cup of the soup to combine with the sour cream. Make sure you mix it well, and put the sour cream mixture back into the soup. Return the soup to heat through. Serve with shredded cheddar cheese and tortilla chips. Our favorite is white corn. Enjoy!
Tortilla Soup – Audrey K.
2 cups chicken (chopped and raw)
1 can cream of chicken soup
1 can chicken broth
1 can corn (drained)
1 can green chilies
2 Tbsp taco seasoning
2 tbsp cilantro (chopped and fresh)
1 cup water
1 cup sour cream
Mix everything but the sour cream in a sauce pan and bring to a boil. Turn heat down to medium high and cook uncovered for 15 minutes, stirring occasionally. Remove from heat and take out one cup of the soup to combine with the sour cream. Make sure you mix it well, and put the sour cream mixture back into the soup. Return the soup to heat through. Serve with shredded cheddar cheese and tortilla chips. Our favorite is white corn. Enjoy!
Best Spanish Rice
This recipe is so easy and usually turns out perfect. Not last night though, I don't know what happened, but it was a little crunchy. I think I didn't read the clock right and turned it off too soon. But we love is and it's easy. We ate it with Audrey K.'s Tortilla soup. I'll post that too.
Best Spanish Rice from Allrecipes.com
Submitted by Angie
INGREDIENTS
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa
DIRECTIONS
1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
The picture is from the website, not from my home.
Best Spanish Rice from Allrecipes.com
Submitted by Angie
INGREDIENTS
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa
DIRECTIONS
1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
The picture is from the website, not from my home.
Monday, March 12, 2007
Chocolate Dream
We are having the sister missionaries over for dinner tonight. I found this dessert in a ward cookbook that we got from Aaron's mom. A lady named Nelda M. submitted it. It sounded yummy, so we are trying it. I didn't want to have a lot of leftovers (since that means I would probably eat too much) so I halved it, and put it into a 9x9 pan. We'll see how it turns out.
Chocolate Dream
Crust:
1 c. walnuts, chopped
1/2 c. (1 stick) butter or margarine, softened
1 c. flour
Mix together and press into a 9 x 13 pan. Bake at 350 for 20 minutes. Cool.
First layer:
1 8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip
Mix together until smooth. Spread over cooled crust.
Second layer:
1 small pkg. instant vanilla pudding, mixed according to directions
Third layer:
1 small pkg. instant chocolate pudding, mixed according to directions
Top layer:
The rest of the 8 oz. Cool Whip container (had to guess on the size it didn't say)
Cool at least 1 hour.
Since I halved it I used about one cup of each pudding for the layers, and save the other cup to eat later. David says he doesn't want the "pie" and just wants the pudding. We shall see! Oh and make sure the Cool Whip is soft so you can spread it without messing up the chocolate layer! Dessert is done, now I have to figure out what we are having for the main course!
Chocolate Dream
Crust:
1 c. walnuts, chopped
1/2 c. (1 stick) butter or margarine, softened
1 c. flour
Mix together and press into a 9 x 13 pan. Bake at 350 for 20 minutes. Cool.
First layer:
1 8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip
Mix together until smooth. Spread over cooled crust.
Second layer:
1 small pkg. instant vanilla pudding, mixed according to directions
Third layer:
1 small pkg. instant chocolate pudding, mixed according to directions
Top layer:
The rest of the 8 oz. Cool Whip container (had to guess on the size it didn't say)
Cool at least 1 hour.
Since I halved it I used about one cup of each pudding for the layers, and save the other cup to eat later. David says he doesn't want the "pie" and just wants the pudding. We shall see! Oh and make sure the Cool Whip is soft so you can spread it without messing up the chocolate layer! Dessert is done, now I have to figure out what we are having for the main course!
Sunday, March 11, 2007
Here's the deal...
To let you know what to expect I thought I'd add a few words here. My plan is to post the recipes of the things I am making. Probably not everyday. If it's just hot dogs or mac and cheese, or one I've already posted, then I won't bother. I'll even do the simple, 5 minute, not-so-healthy recipes too. I'll try to add a picture if I get around to it. And I'll give the source - where I originally got the recipe and tell you if I modified it or used it as is. I hope this is as fun for you as it is for me!
Classic Spaghetti Sauce
Here's one of my favorite recipes. We have this quite often (tonight included). I found it in the Better Homes and Gardens Recipe Book, but I have modified it what I usually have on hand. This usually feeds my little family of four (two young boys, husband and me). And there is usually leftovers unless we feed the missionaries that day!
Classic Spaghetti Sauce (I think this is a better picture than I had before!)
1/2 lb. pork sausage (or ground beef if I'm out)
1/2 c. onion, chopped
1/4 c. celery, chopped (I didn't have any today so I left it out)
1/4 c. green pepper, chopped
1 clove garlic, minced
1 14.5 oz can of tomatoes, chopped
1 8 oz. can of tomato sauce
1 tsp. dried parsley (I use fresh if I have it)
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. dried marjoram
1/2 tsp. white sugar
1/4 tsp. salt
1/4 tsp. ground black pepper
In a large sauce pan brown sausage, onion, celery, pepper, and garlic, over medium high heat, until the sausage is fully cooked, and vegetables are soft. Drain fat and return to stove. Add remaining ingredients, stir. Cover and reduce heat to low. Simmer 30 minutes. Uncover and simmer 10 more minutes or until desired thickness.
This goes with about 10-12 oz of pasta. You can always cook the amount of pasta you will eat that night, save the leftover sauce and cook up some more pasta later.
I usually pair this with garlic bread or breadsticks, and a green salad, and some kind of veggie, tonight it's broccoli.
Classic Spaghetti Sauce (I think this is a better picture than I had before!)
1/2 lb. pork sausage (or ground beef if I'm out)
1/2 c. onion, chopped
1/4 c. celery, chopped (I didn't have any today so I left it out)
1/4 c. green pepper, chopped
1 clove garlic, minced
1 14.5 oz can of tomatoes, chopped
1 8 oz. can of tomato sauce
1 tsp. dried parsley (I use fresh if I have it)
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. dried marjoram
1/2 tsp. white sugar
1/4 tsp. salt
1/4 tsp. ground black pepper
In a large sauce pan brown sausage, onion, celery, pepper, and garlic, over medium high heat, until the sausage is fully cooked, and vegetables are soft. Drain fat and return to stove. Add remaining ingredients, stir. Cover and reduce heat to low. Simmer 30 minutes. Uncover and simmer 10 more minutes or until desired thickness.
This goes with about 10-12 oz of pasta. You can always cook the amount of pasta you will eat that night, save the leftover sauce and cook up some more pasta later.
I usually pair this with garlic bread or breadsticks, and a green salad, and some kind of veggie, tonight it's broccoli.
Friday, March 9, 2007
Welcome
So I started this blog because I realized I need another way to keep track of the recipes that I love. And I figured people out there might want new recipes. Well, maybe these aren't new, but they are ones that I like and have modified most of them to fit my own likes and tastes. So now I have to figure out what I want to post first. Maybe tomorrow when I have enough time.
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