Monday, December 31, 2007
My New Favorite Treat
I got this from a friend of mine who is selling "Tastefully Simple" foods...you know, like Pampered Chef, just food instead of kitchen stuff. I'm not normally one to buy into these types of things, I mean, who has money for stuff you really don't need, but one taste of this sauce made me a believer. I spread it on cream cheese and dip wheat thins into it and it is heaven! It is sweet and spicy and savory all in one. You just don't get much better than this.
Tuesday, October 16, 2007
So Sad
Well, sad news, my camera was stolen...at Chuck-E-Cheese of all places?!?! I mean, what mom--or dad--of young kids has the gall to STEAL at CHUCK-E-CHEESE?!?!? Come on! So, I'm stuck with our old camera that takes pretty crappy food pictures...which is why I haven't posted anything for a while now. So, from now on it's yummy food with crappy pictures...until tax return season that is. One good thing (of many) about having kids...the child tax credit! Thank you Pres. Bush. (I will of course be leaving all other political commentary for some other blog as I don't think politics and food mesh). :)
Monday, September 10, 2007
Chicken and Wild Rice Soup
I got this recipe from my friend Holly, a fellow food-loving mom. This soup has a yummy homemade taste without a lot of "homemade" effort. Easy and delicious.
Chicken and Wild Rice Soup
1 cup or more cooked, shredded chicken
3 Tbsp butter
3 Tbsp flour
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1 can chicken broth
2 cups milk
1 cup wild rice mix, cooked
~Saute celery, carrots, and onion in butter until onions are golden and veggies have lost their crispness. Add flour and stir-cook for a few minutes to soften the flour "taste". Add everything else and heat through. Let simmer for 15-20 minutes.
This recipe is totally adaptable too. For example, I didn't have any milk when I made this soup the other night so I just used extra chicken stock.
For the bread I used about 1/2 loaf of Italian bread and sliced it down the middle. I mixed equal parts butter and mayonnaise together along with some chopped green onions. I spread it on the bread and then topped with an Italian blend shredded cheese. Then I sprinkled with a little bit of garlic salt and basil. I baked it at 350 until it looked done...I don't know the exact time. It was really, really yummy.
Chicken and Wild Rice Soup
1 cup or more cooked, shredded chicken
3 Tbsp butter
3 Tbsp flour
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1 can chicken broth
2 cups milk
1 cup wild rice mix, cooked
~Saute celery, carrots, and onion in butter until onions are golden and veggies have lost their crispness. Add flour and stir-cook for a few minutes to soften the flour "taste". Add everything else and heat through. Let simmer for 15-20 minutes.
This recipe is totally adaptable too. For example, I didn't have any milk when I made this soup the other night so I just used extra chicken stock.
For the bread I used about 1/2 loaf of Italian bread and sliced it down the middle. I mixed equal parts butter and mayonnaise together along with some chopped green onions. I spread it on the bread and then topped with an Italian blend shredded cheese. Then I sprinkled with a little bit of garlic salt and basil. I baked it at 350 until it looked done...I don't know the exact time. It was really, really yummy.
Sunday, September 9, 2007
Orange Chicken
Umm...all I can say is, holy crap this is good!!! This recipe was very easy but sadly, pretty time consuming. It was so worth it though. (Probably just making the chicken wouldn't be too time consuming, but adding the lo mein to it added a lot of extra time. Next time I might just try making it with steamed white rice.) In my opinion, this beats Panda Express...and I don't say that lightly. I got this recipe from "America's Test Kitchen" that airs on PBS. This recipe has made me a test kitchen fan.
Since I am kind of lazy, I'm just going to put the link for you to follow to the actual site...hey, give me a break, I just spent like an hour in the kitchen making this delectable dinner. Seriously, go to the site and try it!
Since I am kind of lazy, I'm just going to put the link for you to follow to the actual site...hey, give me a break, I just spent like an hour in the kitchen making this delectable dinner. Seriously, go to the site and try it!
Friday, September 7, 2007
BBQ Pulled Pork
Holly, since you are quite possibly my only reader...:)...this one is for you. I still can't find my camera (much to my husband's disappointment...and mine), so no pictures again. Sorry. This dinner was really yummy. My husband ranted and raved about it, and if you know Todd, you know that he is not one who usually rants and raves. This recipe is courtesy of Paula Deen. I sure love that woman!
BBQ Pulled Pork
Dry Rub
1 Tbsp salt
1 Tbsp pepper
1 Tbsp dark brown sugar
1 Tbsp paprika
1/4 Tbsp cayenne pepper
4-lbs shoulder pork roast
~Press dry rub all over the pork roast; cover with plastic wrap and refrigerate for at least 2-hours.
2 cups apple juice
1 cup apple cider vinegar
2 Tbsp worcestershire
3/4 Tbsp liquid smoke
1/2 Tbsp garlic powder
~Pre-heat oven to 325 degrees. Combine liquid ingredients; put roast in a roasting pan with a lid, pour liquid over it, cover with aluminum foil and then the lid; bake for 4-hours. When cooked through, shred the pork.
I ate these on really yummy soft hamburger buns with plenty of mayo, a dollop of BBQ sauce, and a spoon full of coleslaw. It was so good that my mouth is watering just thinking about it. The only thing missing for me was a nice, crisp Clausen pickle!
BBQ Pulled Pork
Dry Rub
1 Tbsp salt
1 Tbsp pepper
1 Tbsp dark brown sugar
1 Tbsp paprika
1/4 Tbsp cayenne pepper
4-lbs shoulder pork roast
~Press dry rub all over the pork roast; cover with plastic wrap and refrigerate for at least 2-hours.
2 cups apple juice
1 cup apple cider vinegar
2 Tbsp worcestershire
3/4 Tbsp liquid smoke
1/2 Tbsp garlic powder
~Pre-heat oven to 325 degrees. Combine liquid ingredients; put roast in a roasting pan with a lid, pour liquid over it, cover with aluminum foil and then the lid; bake for 4-hours. When cooked through, shred the pork.
I ate these on really yummy soft hamburger buns with plenty of mayo, a dollop of BBQ sauce, and a spoon full of coleslaw. It was so good that my mouth is watering just thinking about it. The only thing missing for me was a nice, crisp Clausen pickle!
Tuesday, September 4, 2007
Fiesta Dinner
This dinner is sure to earn raves from your family and friends. Yummy!!! Sorry that there are no pictures with this one. I was too excited to eat to remember to take any.
Creamy Enchiladas
2-cans green chile enchilada sauce
1-8 oz cube cream cheese
2-chicken breasts, cooked and shredded
8-10 flour tortillas
Cheese of your choice-I use monterey jack cheese
~In a small saucepan, melt cream cheese with enchilada sauce. Spray a 9x13 baking dish with non-stick cooking spray. Coat bottom of dish with a thin layer of cream cheese mixture. Get your flour tortillas and fill with chicken, cream cheese mix, and shredded cheese. Roll up and put into pan. When pan in full, top with remaining cream cheese mixture and more cheese. Cover with aluminum foil and bake at 350 degrees for 30-minutes. Take off foil and bake an additional 15-20 minutes.
Hot Bean Dip
1-can of refried beans
1-8oz cube of cream cheese
Taco seasoning
Ranch seasoning
Hot sauce
Green chiles
Shredded cheese
~In a mixing bowl, beat cream cheese until smooth. Add beans and mix. Add taco and ranch seasoning to taste, several dashes of hot sauce to taste, and 1/2 of a small can of green chiles; mix. Add 1 1/2 to 2 cups of shredded cheese; mix. Put in a baking dish and cover with more shredded cheese. Bake at 350 degrees for about 30-minutes. Get your favorite chips and dig in. Yum!
Tomato Salsa
2 14.5 oz cans of stewed tomatoes
1/2 onion finely diced
1 tsp garlic, minced
juice from 1/2 lime
1 tsp salt
1/3-1/2 can green chiles
1/4 cup chopped cilantro
~Place all ingredients in a food processor and blend on low until you reach desired consistency. Refrigerate for 30 minutes to an hour before serving.
Mango Avocado Salsa
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeño pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
1/2 can of corn
1/2 can of black beans
2 tablespoons olive oil
~In a medium bowl, combine the mango, avocado, tomatoes, jalapeño, cilantro, and garlic. Stir in the salt, lime juice, red onion, corn, beans, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Creamy Enchiladas
2-cans green chile enchilada sauce
1-8 oz cube cream cheese
2-chicken breasts, cooked and shredded
8-10 flour tortillas
Cheese of your choice-I use monterey jack cheese
~In a small saucepan, melt cream cheese with enchilada sauce. Spray a 9x13 baking dish with non-stick cooking spray. Coat bottom of dish with a thin layer of cream cheese mixture. Get your flour tortillas and fill with chicken, cream cheese mix, and shredded cheese. Roll up and put into pan. When pan in full, top with remaining cream cheese mixture and more cheese. Cover with aluminum foil and bake at 350 degrees for 30-minutes. Take off foil and bake an additional 15-20 minutes.
Hot Bean Dip
1-can of refried beans
1-8oz cube of cream cheese
Taco seasoning
Ranch seasoning
Hot sauce
Green chiles
Shredded cheese
~In a mixing bowl, beat cream cheese until smooth. Add beans and mix. Add taco and ranch seasoning to taste, several dashes of hot sauce to taste, and 1/2 of a small can of green chiles; mix. Add 1 1/2 to 2 cups of shredded cheese; mix. Put in a baking dish and cover with more shredded cheese. Bake at 350 degrees for about 30-minutes. Get your favorite chips and dig in. Yum!
Tomato Salsa
2 14.5 oz cans of stewed tomatoes
1/2 onion finely diced
1 tsp garlic, minced
juice from 1/2 lime
1 tsp salt
1/3-1/2 can green chiles
1/4 cup chopped cilantro
~Place all ingredients in a food processor and blend on low until you reach desired consistency. Refrigerate for 30 minutes to an hour before serving.
Mango Avocado Salsa
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeño pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
1/2 can of corn
1/2 can of black beans
2 tablespoons olive oil
~In a medium bowl, combine the mango, avocado, tomatoes, jalapeño, cilantro, and garlic. Stir in the salt, lime juice, red onion, corn, beans, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Tuesday, August 21, 2007
Lemon Blossoms
This is one of my very favorite desserts. It is so easy, so cute, and so yummy!!!
Lemon Blossoms
1 pkg yellow cake mix
3 1/2 oz pkg instant lemon pudding
4 eggs
3/4 cup veg oil
~Combine ingredients well with an electric mixer until smooth. It kind of makes a cake glue-like consistency. Spray a miniature muffin tin with non-stick cooking spray and fill 1/2-way full with cake batter. Bake for 12-minutes at 350 degrees; turn over onto a kitchen towel to cool.
Glaze
4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 Tbsp veg oil
3 Tbsp water
~Sift the sugar into a mixing bowl. Add other ingredients and mix until smooth. Dip slightly cooled cupcakes into the glaze with your fingers. Place on wire racks to let the glaze set. Can dip twice in glaze if you want, but I usually just dip once.
Lemon Blossoms
1 pkg yellow cake mix
3 1/2 oz pkg instant lemon pudding
4 eggs
3/4 cup veg oil
~Combine ingredients well with an electric mixer until smooth. It kind of makes a cake glue-like consistency. Spray a miniature muffin tin with non-stick cooking spray and fill 1/2-way full with cake batter. Bake for 12-minutes at 350 degrees; turn over onto a kitchen towel to cool.
Glaze
4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 Tbsp veg oil
3 Tbsp water
~Sift the sugar into a mixing bowl. Add other ingredients and mix until smooth. Dip slightly cooled cupcakes into the glaze with your fingers. Place on wire racks to let the glaze set. Can dip twice in glaze if you want, but I usually just dip once.
Friday, August 17, 2007
Popovers
Oh the mighty popover. So easy and so delicious!!! They are a big hit at our house with ALL of the family...toddlers included. I cannot emphasize enough how delectably simple these are. In 25-minutes, with very little effort, you have a great dinner.
You can adorn these beauties with just about anything. After they are baked, they have these hollowish centers that are great for stuffing. Amidst our favorites are scrambled eggs and bacon or sausage, butter and jam, honey, powdered sugar and syrup, ham and cheese...you get the idea. Yum!
Popovers
4 eggs
2 cups milk
2 cups flour
1 tsp salt
Preheat oven to 450 degrees. Grease a muffin pan. Break eggs into bowl and mix well. Add milk, flour, and salt and mix until just combined. Pour into your muffin cups and fill about 3/4 full. Put into preheated oven and bake for about 20-25 minutes or until golden brown. DO NOT OPEN OVEN DURING BAKING PROCESS!!!
You can adorn these beauties with just about anything. After they are baked, they have these hollowish centers that are great for stuffing. Amidst our favorites are scrambled eggs and bacon or sausage, butter and jam, honey, powdered sugar and syrup, ham and cheese...you get the idea. Yum!
Popovers
4 eggs
2 cups milk
2 cups flour
1 tsp salt
Preheat oven to 450 degrees. Grease a muffin pan. Break eggs into bowl and mix well. Add milk, flour, and salt and mix until just combined. Pour into your muffin cups and fill about 3/4 full. Put into preheated oven and bake for about 20-25 minutes or until golden brown. DO NOT OPEN OVEN DURING BAKING PROCESS!!!
Thursday, August 16, 2007
Jello Salad
As my friend Holly puts it, why does everybody love this salad?!? I know that about once a month I just HAVE to have this salad. (I know what you're thinking and no, it is not always THAT time of the month!) I simply can't understand why I crave this so desperately; I'm not a huge fan of Jello, especially cherry flavor, and I detest tapioca. Why then can I practically eat a whole batch of this stuff in one sitting? Try it for yourself and then maybe you can explain it to me?!?!
Jello Salad
2 small boxes of tapioca, Jello brand
1 small box of cherry Jello
3 cups water
~Bring these ingredients to a boil. Put in a bowl, cover and put in the refrigerator to cool. Once cooled combine with one tub of Cool Whip (I prefer the extra creamy kind) and 1/2 to 1 bag of frozen raspberries, thawed. (drain if too much liquid in fruit)
Jello Salad
2 small boxes of tapioca, Jello brand
1 small box of cherry Jello
3 cups water
~Bring these ingredients to a boil. Put in a bowl, cover and put in the refrigerator to cool. Once cooled combine with one tub of Cool Whip (I prefer the extra creamy kind) and 1/2 to 1 bag of frozen raspberries, thawed. (drain if too much liquid in fruit)
Wednesday, August 15, 2007
BLT Salad
Well, tonight was my night to try a new recipe. I love trying new recipes...not everyone else in my family loves it, but I sure do. This one is from 30-minute Meals by Rachel Ray and it was yummy. The dressing is especially delicious! (How could it be otherwise when its base is bacon?!?!) I hope I'm not alone when I say that I adore anything with bacon in it. That yummy goodness is just too much to pass up. Even my veggie friends like to stock up on their version of "bacon". (I've tried it and it's pretty good...I'm not sure exactly WHAT it is, but it's good.)
BLT: Beef, Leek and Tomato Salad with Bacon Dressing
Steak-recipe calls for strip steak, but that is expensive, so I just used a cheap cut
Olive Oil
Salt and Pepper
~Drizzle olive oil on steak and season with salt and pepper on both sides. Cook on grill or in pan until just done. Let sit for 5-minutes before slicing.
8-slices bacon, cooked
2 small leeks, chopped and washed
~Cook bacon; remove and drain. Cook washed leeks in bacon drippings. (If there is more than 1-2 Tbsp of grease then take some of it out.)
1 Tbsp Worcestershire sauce
3 Tbsp red wine vinegar
1 Tbsp Dijon mustard
Splash of water
~Put bacon in a food processor and pulse a couple of times. Add other ingredients and puree into a dressing consistency by adding about 1/2 cup of olive oil while food processor is running.
Romaine lettuce, chopped
Tomatoes, diced
~Put lettuce and tomatoes into individual bowls; top with leeks and beef. Drizzle dressing over salad and enjoy. To quote Rachel Ray, "Yummo!"
BLT: Beef, Leek and Tomato Salad with Bacon Dressing
Steak-recipe calls for strip steak, but that is expensive, so I just used a cheap cut
Olive Oil
Salt and Pepper
~Drizzle olive oil on steak and season with salt and pepper on both sides. Cook on grill or in pan until just done. Let sit for 5-minutes before slicing.
8-slices bacon, cooked
2 small leeks, chopped and washed
~Cook bacon; remove and drain. Cook washed leeks in bacon drippings. (If there is more than 1-2 Tbsp of grease then take some of it out.)
1 Tbsp Worcestershire sauce
3 Tbsp red wine vinegar
1 Tbsp Dijon mustard
Splash of water
~Put bacon in a food processor and pulse a couple of times. Add other ingredients and puree into a dressing consistency by adding about 1/2 cup of olive oil while food processor is running.
Romaine lettuce, chopped
Tomatoes, diced
~Put lettuce and tomatoes into individual bowls; top with leeks and beef. Drizzle dressing over salad and enjoy. To quote Rachel Ray, "Yummo!"
Tuesday, August 14, 2007
Hello Blogosphere!
I am a food fanatic. Truly. I LOVE food. It is an inherited trait so ingrained in my physiology that I'm afraid no amount of therapy could rid me of it. I love to cook, I love it when other people cook for me, I love to feed my family, and I especially love to eat. But...(as a mother there is always a 'but')...I find it hard to find the time, energy, and money to cook. So sad. There are clothes to wash, diapers to buy, dishes to do, and trains to play with. Such is life. I can't complain...too much...at least I HAVE food, and diapers, and a washer, and trains (I could do without trains, but I'm afraid my 2-year old couldn't!) Still, wouldn't it be nice to have other tired moms to chat with who also love to cook? (or am I the only food-obsessed mommy out there?) So, here is to dinner~may it ever inspire and never tire. (Wow! I totally came up with that myself...hmmm, note to self, lay off the Dr. Seuss for a while.)
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