Well, my little sister invited us over for dinner tonight and I didn't want to go empty handed. I ended up making a few pies because we're a little short on groceries in the house and this was all I could throw together. Mind you, I made these up on the fly, but they got great reviews from the family. :)
Both pies use the same type of graham crackercrust:
1 c graham crackers
1/4 cup butter
1/3 cup brown sugar (white sugar can be used, but the crust is more crumbly)
Mix together, press into pie pan bake at 350 for 8-10 min depending on how thick you pressed it in the pan
Strawberry Citrus Pie
1 Bag (16 oz) frozen strawberries
1 small box orange Jell-O
1 cup hot water
1 cup cold water
2 TBS cornstarch
2 TBS lemon juice
red food coloring
1 graham cracker crust
(can top with whipped cream, but it isn't 100% necessary)
In a medium saucepan combine jell-0 and cornstarch then stir in the water until both are dissolved and there are no lumps (whisks are a beautiful thing!) turn on the heat and add the strawberries, food coloring, and lemon juice. Cook until at a rolling boil and thickened. Pour into pie crust. Refrigerate for 2-4 hours before serving.
(Got rave reviews!)
Chocolate Peanut Butter Cream Pie (my triumph of the day, if I do say so myself)
1 graham cracker crust
chocolate ice cream syrup (optional)
2 small boxes vanilla pudding
1/2 cup peanut butter
1 and 3/4 cup + 1 and 3/4 c milk
1 and 1/2 TBS cocoa powder
(also can be finished with whipped cream, but this too is optional)
drizzle chocolate syrup over graham cracker crust (no need to cover the whole thing-and this is optional- I did it, but I would imagine it would taste okay without it.) Set aside.
Mix 1 box of pudding with one of the portions of milk until pudding is mostly dissolved. Mix in the peanut butter. Once combine, pour over the pie crust and spread.
Mix the last box of pudding with the last portion of milk until pudding is mostly dissolved. Mix in the cocoa powder. Once combined, pour over the peanut butter layer and spread.
(Optional) Drizzle some more chocolate syrup artistically over the top of the pie. Refrigerate for atleast 30 minutes before serving (so its chilled and set up)
(this one tastes like a Reese's Peanut Butter Cup...I kid you not...its sinfully delicious!)
Bon Appetite Darlings!
Monday, August 29, 2011
Friday, July 29, 2011
Dutch Oven Potatoes in the Crock Pot??!?!?!
Okay- I know what you're thinking...
There is NOTHING like Dutch Oven Potatoes...and NOTHING can ever compare to the awesome smoky flavor.
Well, I would say that I agree with you- but these potatoes come close. The best part of this recipe is, once you get it all set up in the crock pot you can forget it for the next 4-5 hours!
You will need:
6 medium red potatoes sliced thin-ish (you can use russet, but I think reds cook better in the crock pot. They get less mushy)
1/4 of a red onion minced
1/2 package of bacon
1/4 cup butter cut into thirds
salt and pepper to taste
Here's how you do it:
Pour 1 and a 1/2 cups water into the bottom of the crock pot. Layer 1/3 of the sliced potatoes in the water, sprinkle with salt and pepper, put 1/3 of the onions on top and then 1/3 of the bacon. Then cut one of the thirds of the butter into small cubes and sprinkle those over that layer- repeat 3 times.
Set your crock pot on high and try to be aware of it for the first hour or so- if it starts to smell like its burning add a little more water and turn it down to low (every crock pot cooks differently. Mine just happens to cook these potatoes very well on high for 4 hours) If your crock pot is anything like mine, you can leave it alone for 4 hours on high and it will be fine.
Enjoy!
There is NOTHING like Dutch Oven Potatoes...and NOTHING can ever compare to the awesome smoky flavor.
Well, I would say that I agree with you- but these potatoes come close. The best part of this recipe is, once you get it all set up in the crock pot you can forget it for the next 4-5 hours!
You will need:
6 medium red potatoes sliced thin-ish (you can use russet, but I think reds cook better in the crock pot. They get less mushy)
1/4 of a red onion minced
1/2 package of bacon
1/4 cup butter cut into thirds
salt and pepper to taste
Here's how you do it:
Pour 1 and a 1/2 cups water into the bottom of the crock pot. Layer 1/3 of the sliced potatoes in the water, sprinkle with salt and pepper, put 1/3 of the onions on top and then 1/3 of the bacon. Then cut one of the thirds of the butter into small cubes and sprinkle those over that layer- repeat 3 times.
Set your crock pot on high and try to be aware of it for the first hour or so- if it starts to smell like its burning add a little more water and turn it down to low (every crock pot cooks differently. Mine just happens to cook these potatoes very well on high for 4 hours) If your crock pot is anything like mine, you can leave it alone for 4 hours on high and it will be fine.
Enjoy!
Tuesday, July 5, 2011
Grilled Chicken Primavera Pesto Pasta
It's summer, and we've been grilling A LOT. Its been tough to come up with recipes to keep it from getting boring. I think that tonight, I may have come up with a winner! This recipe can be altered to work for my vegetarian friends without the chicken as well, just brush the marinade over the top of the veggies as you grill them on skewers (for veggies alone it should only take 15-20 minutes to get them nice and juicy and grilled) but for all my carnivore friends, this is a recipe not to be missed.
Here is what you need to do:
cut 3 chicken breast cutlets into cubes that are about an inch in all directions and marinate them for 30 minutes to overnight in the following marinade:
1/2 cup soy sauce
1/2 cup water
1/4 cup lemon juice
2 TBS cooking oil (olive, canola...whatever ya got!)
1 Clove garlic minced
2 TBS brown sugar
1/4 tsp pepper
1/4 tsp garlic powder
When you're ready to cook make sure you've sliced the following:
1-2 yellow squash
1-2 zuchinni
1 onion
(make sure you slice them big enough that the skewer can go through the skin as opposed to just the "meat" of the fruit)
Layer your kebabs onto skewers meat first
Grill until done (20-3o minutes- until there is no pink left in the chicken. For best results have the grill heated to about 350 - 400 degrees before you start grilling)
While that is grilling:
boil enough pasta as desired for your family (or yourself) to use as a bed for the veggies and meat.
Add your favorite pesto to the cooked pasta and toss
Put the meat and veggies on top and sprinkle with a little parmesan if desired...and voila! Deliciousness for your mouth to do a happy dance about!
(Pictures to come!)
Here is what you need to do:
cut 3 chicken breast cutlets into cubes that are about an inch in all directions and marinate them for 30 minutes to overnight in the following marinade:
1/2 cup soy sauce
1/2 cup water
1/4 cup lemon juice
2 TBS cooking oil (olive, canola...whatever ya got!)
1 Clove garlic minced
2 TBS brown sugar
1/4 tsp pepper
1/4 tsp garlic powder
When you're ready to cook make sure you've sliced the following:
1-2 yellow squash
1-2 zuchinni
1 onion
(make sure you slice them big enough that the skewer can go through the skin as opposed to just the "meat" of the fruit)
Layer your kebabs onto skewers meat first
Grill until done (20-3o minutes- until there is no pink left in the chicken. For best results have the grill heated to about 350 - 400 degrees before you start grilling)
While that is grilling:
boil enough pasta as desired for your family (or yourself) to use as a bed for the veggies and meat.
Add your favorite pesto to the cooked pasta and toss
Put the meat and veggies on top and sprinkle with a little parmesan if desired...and voila! Deliciousness for your mouth to do a happy dance about!
(Pictures to come!)
Thursday, June 2, 2011
Primavera Pizza
So Jeff and I were at the grocery store tonight shopping, both starving (bad idea...usually...) and we both were trying to decide what sounded good. All day I'd been craving sauteed zuchinni and yellow squash with onions but had no idea what to put it with. Bacon was on sale, and Jeff mentioned that perhaps he would just have breakfast for dinner because bacon sounded good. My brain immediately went to work...how in the world do you combine these two beautiful foods? I then remembered the Boboli pizza crust sitting at home in our pantry...then...sheer genius (and deliciousness) was born. Ladies and gentleman, I give you the Primavera Pizza...
(Okay, since its with bacon, maybe it would be called traditionally more of a Carbonara, but you can't fault me for the fusion...)
Here's what you need!
1/2 package of bacon cut into pieces: Fry the bacon and put to the side in a bowl. Add about 1-2 TBS of butter to the pan then add:
1 small yellow squash
1 small zuchinni
1/2 of a medium onion
All sliced thin. Sautee until almost done.
On a prepared pizza crust (you could use homemade, we just happened to have a Boboli) spread Alfredo Sauce to your liking (I normally make my own alfredo sauce, but we were hungry. To save time we bought a bottled sauce. If you buy a bottled sauce, I recommend Newman's Own...its the most decent bottled sauce I've tasted.)
Spread the bacon over the sauce then put some shredded mozzarella (or colby jack, or whatever...) cheese thinly over the top. Spread your sauteed veggies over that and cover those with a thin(ish) layer of cheese. Sprinkle Parmesan over the top and place in the oven. Bake for 10 minutes.
Voila...and you're welcome!
(Okay, since its with bacon, maybe it would be called traditionally more of a Carbonara, but you can't fault me for the fusion...)
Here's what you need!
1/2 package of bacon cut into pieces: Fry the bacon and put to the side in a bowl. Add about 1-2 TBS of butter to the pan then add:
1 small yellow squash
1 small zuchinni
1/2 of a medium onion
All sliced thin. Sautee until almost done.
On a prepared pizza crust (you could use homemade, we just happened to have a Boboli) spread Alfredo Sauce to your liking (I normally make my own alfredo sauce, but we were hungry. To save time we bought a bottled sauce. If you buy a bottled sauce, I recommend Newman's Own...its the most decent bottled sauce I've tasted.)
Spread the bacon over the sauce then put some shredded mozzarella (or colby jack, or whatever...) cheese thinly over the top. Spread your sauteed veggies over that and cover those with a thin(ish) layer of cheese. Sprinkle Parmesan over the top and place in the oven. Bake for 10 minutes.
Voila...and you're welcome!
Friday, May 20, 2011
Vegetarian Lasagna Roll Ups
I know its been a while since I've posted here. Mostly this is due to the fact that I hadn't been up to cooking anything too fabulous and didn't feel the need to share. I'm almost 4 weeks into the second trimester of my pregnancy, and I'm starting to feel more like me. Tonight, I decided I would scour the net and tweak a recipe for the first time in a while.
I have had a really hard time eating meat during my pregnancy. My midwife said that most women that have this food aversion usually experience it during the whole pregnancy. I force myself, but I'm always looking for yummy recipes to get me out of my cucumbers and vinegar slump.
This recipe seemed promising and Jeff actually approved it! So, I tweaked it to suit what I knew would make it taste better (atleast according to me.) You can find the original recipe here.
Don't let the word Vegetarian make you nervous. You can add meat the sauce still if you think you're missing something, but I didn't see the need to add it if the original recipe was okay without it. Plus, it will be plenty cheesy!
You will need:
1 jar/recipe of pesto (I used a packet of Knorr's Pesto Sauce Mix. It actually reconstitutes to a decent tasting pesto, and this is coming from someone who prefers to make her own pesto in a food processor or blender!)
1/2 -1 c Parmesan cheese (depends on how cheesy you want it. I used about half a cup because it also adds a salty flavor and I didn't want it to be too salty)
1/2 tsp garlic powder
1 large container of Ricotta Cheese
2 eggs
Mix these ingredients together in a large bowl and set aside
Boil 1 package of lasagna noodles. Drain and cool before handling.
Spread 1/4 cup of cheese mixture on each noodle and roll it like a jelly roll. Place in a greased 9x13 baking pan.
Cover with 1 jar spaghetti sauce of your choice (Jeff and I are in LOVE with the Smooth Prego Veggie Smart! Honestly, you should try it! Its almost as good as homemade sauce. Its just SO TASTY!)
Cover the sauce with shredded Mozzarella (or cheddar if that's your preference)
Bake covered for 30 minutes in a 400 degree oven then take the cover off and bake for another 10 minutes until the cheese is bubbling and browning a bit.
Allow to sit for 5-10 minutes before serving.
This is a delish dish! Bon Appetit darlings!
I have had a really hard time eating meat during my pregnancy. My midwife said that most women that have this food aversion usually experience it during the whole pregnancy. I force myself, but I'm always looking for yummy recipes to get me out of my cucumbers and vinegar slump.
This recipe seemed promising and Jeff actually approved it! So, I tweaked it to suit what I knew would make it taste better (atleast according to me.) You can find the original recipe here.
Don't let the word Vegetarian make you nervous. You can add meat the sauce still if you think you're missing something, but I didn't see the need to add it if the original recipe was okay without it. Plus, it will be plenty cheesy!
You will need:
1 jar/recipe of pesto (I used a packet of Knorr's Pesto Sauce Mix. It actually reconstitutes to a decent tasting pesto, and this is coming from someone who prefers to make her own pesto in a food processor or blender!)
1/2 -1 c Parmesan cheese (depends on how cheesy you want it. I used about half a cup because it also adds a salty flavor and I didn't want it to be too salty)
1/2 tsp garlic powder
1 large container of Ricotta Cheese
2 eggs
Mix these ingredients together in a large bowl and set aside
Boil 1 package of lasagna noodles. Drain and cool before handling.
Spread 1/4 cup of cheese mixture on each noodle and roll it like a jelly roll. Place in a greased 9x13 baking pan.
Cover with 1 jar spaghetti sauce of your choice (Jeff and I are in LOVE with the Smooth Prego Veggie Smart! Honestly, you should try it! Its almost as good as homemade sauce. Its just SO TASTY!)
Cover the sauce with shredded Mozzarella (or cheddar if that's your preference)
Bake covered for 30 minutes in a 400 degree oven then take the cover off and bake for another 10 minutes until the cheese is bubbling and browning a bit.
Allow to sit for 5-10 minutes before serving.
This is a delish dish! Bon Appetit darlings!
Sunday, April 3, 2011
Better than a Restaurant Ribs
With spring started to peek through the snow clouds, I decided to go ahead and buy some beef ribs that were on sale at the grocery store. Lately, all food tends to make me sick, so if I'm going to be sick, I've decided to be sick for good reason.
I then commenced my search for the best way to prepare them. As usual, I liked some aspects about some recipes and not so much about others...so I fused a few recipes together and came up with something pretty spectacular....
Are you ready for ribs that will make you never want to eat them at a restaurant again? I thought so...
So...here's how you do it:
Let the ribs sit out in the fridge and completely defrost (if you put them in the freezer like I did when I got home from the store) this usually is an overnight process.
In the morning rub the ribs down with this dry rub mixture:
4 tsp. paprika
2 tsp. salt
2 tsp onion powder
1 tsp curry powder ( I use red curry powder)
2 tsp black pepper
4 tsp white sugar
2 tsp brown sugar
2 tsp garlic salt
Be sure to coat them well, and really try to rub the spices into the meat. Wrap the ribs in aluminum foil (shiny side in) and let them sit in the fridge for 4 hours to "marinate" in the spices.
preheat the oven to 275, then stick the tin foiled ribs inside for 2-4 hours
baste the ribs with barbecue sauce of your choice and grill for 5-7 minutes on both sides.
Yes, they are a lot of work...but they are so melt in your mouth delicious and worth it. Obviously you're going to have rub spices left over...KEEP THEM! You can store them in a tupperware for 6 months before they begin to lose their potency, and to be honest, if you grill as much as I like to when its warm outside, you will likely use it all up. I even have toyed with the idea of using the spice to season some roasted potatoes (dip a pinkie in your spice and taste it, and you will see why I think it would be scrumdiddlyumptious!)
Bon Appetite darlings!
I then commenced my search for the best way to prepare them. As usual, I liked some aspects about some recipes and not so much about others...so I fused a few recipes together and came up with something pretty spectacular....
Are you ready for ribs that will make you never want to eat them at a restaurant again? I thought so...
So...here's how you do it:
Let the ribs sit out in the fridge and completely defrost (if you put them in the freezer like I did when I got home from the store) this usually is an overnight process.
In the morning rub the ribs down with this dry rub mixture:
4 tsp. paprika
2 tsp. salt
2 tsp onion powder
1 tsp curry powder ( I use red curry powder)
2 tsp black pepper
4 tsp white sugar
2 tsp brown sugar
2 tsp garlic salt
Be sure to coat them well, and really try to rub the spices into the meat. Wrap the ribs in aluminum foil (shiny side in) and let them sit in the fridge for 4 hours to "marinate" in the spices.
preheat the oven to 275, then stick the tin foiled ribs inside for 2-4 hours
baste the ribs with barbecue sauce of your choice and grill for 5-7 minutes on both sides.
Yes, they are a lot of work...but they are so melt in your mouth delicious and worth it. Obviously you're going to have rub spices left over...KEEP THEM! You can store them in a tupperware for 6 months before they begin to lose their potency, and to be honest, if you grill as much as I like to when its warm outside, you will likely use it all up. I even have toyed with the idea of using the spice to season some roasted potatoes (dip a pinkie in your spice and taste it, and you will see why I think it would be scrumdiddlyumptious!)
Bon Appetite darlings!
Saturday, March 19, 2011
Best Ranch EVER
Okay,
Jeff isn't a big fan of ranch dressing. I happen to love it for dipping chicken nuggets, french fries, and veggies (what I put on my salad depends on my mood, I'm a lover of all dressings, unlike most Idaho/Utah born and raised people). Since Jeff doesn't care much for ranch, I hate to buy it. I feel guilty since I'm the only one that eats it...hence the beginning of my quest for the perfect homemade ranch dressing recipe.
Well darlings...I FOUND IT! I am currently chomping down on some sweet bell peppers with it right now! Delicious and super easy...and chances are you will have all the ingredients in your spice cabinet, which means its a really cheap way to get your ranch fix.
I have to say...after tasting this, I may not go back to the pre bottled stuff ever again.
Bon Appetite!
You will need:
2 cups mayo or miracle whip *(I used miracle whip because its what we had in the fridge. It does have a slightly sweeter taste than regular ranch, but other than that, I can't tell the difference)
1 cup milk
3TBS vinegar
1-2 tsp seasoned salt (taste it after you've put 1 tsp in, if you need more add it. Remember, you can always add spices but you can't take them away.)
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dill
2 TBS parsley flakes
Put all the ingredients into whatever you plan on mixing/shaking it in and shake until smooth. The best part is, you can eat it right away...the flavors will infuse more as time goes on but it tastes pretty awesome fresh too.
Jeff isn't a big fan of ranch dressing. I happen to love it for dipping chicken nuggets, french fries, and veggies (what I put on my salad depends on my mood, I'm a lover of all dressings, unlike most Idaho/Utah born and raised people). Since Jeff doesn't care much for ranch, I hate to buy it. I feel guilty since I'm the only one that eats it...hence the beginning of my quest for the perfect homemade ranch dressing recipe.
Well darlings...I FOUND IT! I am currently chomping down on some sweet bell peppers with it right now! Delicious and super easy...and chances are you will have all the ingredients in your spice cabinet, which means its a really cheap way to get your ranch fix.
I have to say...after tasting this, I may not go back to the pre bottled stuff ever again.
Bon Appetite!
You will need:
2 cups mayo or miracle whip *(I used miracle whip because its what we had in the fridge. It does have a slightly sweeter taste than regular ranch, but other than that, I can't tell the difference)
1 cup milk
3TBS vinegar
1-2 tsp seasoned salt (taste it after you've put 1 tsp in, if you need more add it. Remember, you can always add spices but you can't take them away.)
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dill
2 TBS parsley flakes
Put all the ingredients into whatever you plan on mixing/shaking it in and shake until smooth. The best part is, you can eat it right away...the flavors will infuse more as time goes on but it tastes pretty awesome fresh too.
Wednesday, February 16, 2011
Brittany's Ultimate Comfort Food Soup..and original recipe by the diva herself
Okay, so tonight, inspired by the blizzard I had to walk home through after work, I wanted one of two things when I got home...
I either wanted Chicken and Corn Chowder, or Butternut Squash puree...
Well, of course being hungry,and knowing my husband may not take kindly to the idea of eating just a puree, I started to imagine what it would be like to combine both into one beautiful bowl of the ultimate comfort food....I ran to my kitchen like a flash to start my mad scientist experiment...could it be possible to create what I would deem as the ULTIMATE COMFORT FOOD?
The result of my kitchen conquest was just as I imagined...YES IT IS THE ULTIMATE COMFORT FOOD!!!! It also garnered multiple helpings being eaten by my skeptical but willing guinea pig...I mean husband...
To make this ULTIMATE COMFORT FOOD you will need the following:
1 medium sized butternut squash
1 medium/large size red potato
1 chicken breast
2 Chicken Boullion cubes
about 1 TBS garlic powder
1/2 to 1 cup of corn (or mixed vegetables)
3 TBS butter
about 1 cup of milk or cream
Step 1: slice the squash in half, deseed it, and slice it into quarters. Fill a large pot with water and salt it well. Put the squash in the water, cover, and boil for 20-30 minutes until the squash is tender and can easily be poked with a fork
While that is boiling, fill a medium sized sauce pan about halfway with water. Place the chicken in the water. Peel and dice the potato and put it in the water with the chicken. Add the two boullion cubes and the garlic powder. Cover and boil until the chicken is cooked.
Step 2: Remove the chicken from the water, dice it into bite sized bits and add it back to the water. At this point, you will likely want to strain atleast half the water/stock off. Add the corn or mixed vegetables, cover again, and allow to simmer while you do the next step...
Step 3: Remove the tender squash from the pot. Take the tender meat of the squash out of the rind and put it into your blender/food processor. Add the 3 TBS butter and one cup milk. Puree using your blender/ food processor.
Step 4: Add the puree to the chicken and vegetables in the medium saucepan. Allow to simmer so flavors can blend, about 5- 10 minutes (this will also thicken the puree)
Serve and enjoy...salt and pepper to taste...Jeff's handy hint- use Garlic salt, he loved it! I just used good old fashioned salt and pepper and I liked it fine, so I guess it depends on your palate.
Bon Appetit darlings, until next time.
I either wanted Chicken and Corn Chowder, or Butternut Squash puree...
Well, of course being hungry,and knowing my husband may not take kindly to the idea of eating just a puree, I started to imagine what it would be like to combine both into one beautiful bowl of the ultimate comfort food....I ran to my kitchen like a flash to start my mad scientist experiment...could it be possible to create what I would deem as the ULTIMATE COMFORT FOOD?
The result of my kitchen conquest was just as I imagined...YES IT IS THE ULTIMATE COMFORT FOOD!!!! It also garnered multiple helpings being eaten by my skeptical but willing guinea pig...I mean husband...
To make this ULTIMATE COMFORT FOOD you will need the following:
1 medium sized butternut squash
1 medium/large size red potato
1 chicken breast
2 Chicken Boullion cubes
about 1 TBS garlic powder
1/2 to 1 cup of corn (or mixed vegetables)
3 TBS butter
about 1 cup of milk or cream
Step 1: slice the squash in half, deseed it, and slice it into quarters. Fill a large pot with water and salt it well. Put the squash in the water, cover, and boil for 20-30 minutes until the squash is tender and can easily be poked with a fork
While that is boiling, fill a medium sized sauce pan about halfway with water. Place the chicken in the water. Peel and dice the potato and put it in the water with the chicken. Add the two boullion cubes and the garlic powder. Cover and boil until the chicken is cooked.
Step 2: Remove the chicken from the water, dice it into bite sized bits and add it back to the water. At this point, you will likely want to strain atleast half the water/stock off. Add the corn or mixed vegetables, cover again, and allow to simmer while you do the next step...
Step 3: Remove the tender squash from the pot. Take the tender meat of the squash out of the rind and put it into your blender/food processor. Add the 3 TBS butter and one cup milk. Puree using your blender/ food processor.
Step 4: Add the puree to the chicken and vegetables in the medium saucepan. Allow to simmer so flavors can blend, about 5- 10 minutes (this will also thicken the puree)
Serve and enjoy...salt and pepper to taste...Jeff's handy hint- use Garlic salt, he loved it! I just used good old fashioned salt and pepper and I liked it fine, so I guess it depends on your palate.
Bon Appetit darlings, until next time.
Thursday, January 27, 2011
Magic Meatloaf
Okay, I know what you're all thinking...
"Meatloaf is that gross stuff my mom used to try to get me to eat when I was younger. I will never EVER try to make it myself."
Well, I have to tell you that this meatloaf isn't your mother's meatloaf...
Let's just say, when I could have made something that would have taken less time tonight, my husband insisted on the meatloaf when I gave him the choice...he then proceeded to eat 3 helpings (more like shovel, because he was almost late for class waiting for said meatloaf).
Bottom line, its delicious and if it has the Jeff Nielson seal of approval, you know it has to be good.
Trust me...just try it.
You'll need to mix in a bowl:
1 1/2 pounds ground beef
1 1/2 TBS onion powder
2 slices bread, diced small
3 TBS dried onion flakes (or 1/2 of a small fresh onion, minced small)
1/2 TBS salt
1 tsp. pepper
4 TBS Ketchup
1/2 cup milk or Half and Half
1 egg
This mixture should be fluffed up from the milk or half and half, but not runny. Pour the milk or half and half in in segments and mix so that you don't over hydrate your meatloaf
Place this in a 9x13 pan, making your preferred "loaf" shape in the middle. (I usually just do a rectangle through the middle of the pan. But you could make it a circle shape, I suppose...)
Then mix in a different bowl
1/2 cup ketchup
4 TBS Brown sugar
4 TBS vinegar
1 TBS mustard
Spread this sauce all over the meatloaf, making sure it drizzles down the free sides (trust me, the sauce is the BEST PART)
Then, cover the sauced loaf in aluminum foil. Bake at 375 degrees for 30-4o minutes. Remove the aluminum foil, drain excess fat out of the pan, and bake for 15-20 minutes longer. (I usually err more on the side of taking a full hour to cook it, just to be sure its cooked through the middle. Don't be afraid to take a knife and slice into the center to see if its cooked. If you're in a hurry, you can slice it into desired portions and turn the oven on to Broil, this usually ends up finishing the cooking in 10-15 minutes)
Bon apetite darlings!
"Meatloaf is that gross stuff my mom used to try to get me to eat when I was younger. I will never EVER try to make it myself."
Well, I have to tell you that this meatloaf isn't your mother's meatloaf...
Let's just say, when I could have made something that would have taken less time tonight, my husband insisted on the meatloaf when I gave him the choice...he then proceeded to eat 3 helpings (more like shovel, because he was almost late for class waiting for said meatloaf).
Bottom line, its delicious and if it has the Jeff Nielson seal of approval, you know it has to be good.
Trust me...just try it.
You'll need to mix in a bowl:
1 1/2 pounds ground beef
1 1/2 TBS onion powder
2 slices bread, diced small
3 TBS dried onion flakes (or 1/2 of a small fresh onion, minced small)
1/2 TBS salt
1 tsp. pepper
4 TBS Ketchup
1/2 cup milk or Half and Half
1 egg
This mixture should be fluffed up from the milk or half and half, but not runny. Pour the milk or half and half in in segments and mix so that you don't over hydrate your meatloaf
Place this in a 9x13 pan, making your preferred "loaf" shape in the middle. (I usually just do a rectangle through the middle of the pan. But you could make it a circle shape, I suppose...)
Then mix in a different bowl
1/2 cup ketchup
4 TBS Brown sugar
4 TBS vinegar
1 TBS mustard
Spread this sauce all over the meatloaf, making sure it drizzles down the free sides (trust me, the sauce is the BEST PART)
Then, cover the sauced loaf in aluminum foil. Bake at 375 degrees for 30-4o minutes. Remove the aluminum foil, drain excess fat out of the pan, and bake for 15-20 minutes longer. (I usually err more on the side of taking a full hour to cook it, just to be sure its cooked through the middle. Don't be afraid to take a knife and slice into the center to see if its cooked. If you're in a hurry, you can slice it into desired portions and turn the oven on to Broil, this usually ends up finishing the cooking in 10-15 minutes)
Bon apetite darlings!
Wednesday, January 19, 2011
30 minute Stroganoff (maybe less)
So...
In light of the fact that I am feeling nauseated today I don't feel much like cooking. However, that doesn't mean that my husband should go without a good home cooked meal. I will push through and persevere.
Since I don't feel much like cooking, its time to pull out the recipe to an old classic...well an old classic for my family in any case.
I will now bestow upon the world my recipe for Stroganoff...now let me preface this by saying that it isn't "true" stroganoff in the most traditional sense of the word. I have a freakish ability for being able to mimic recipes. I can go to a restaurant and within 2-3 bites I have tasted the spices and can mimic that recipe at home. This is NOT a restaurant recipe, this is actually my mimic of Hamburger Helper Stroganoff...but its way better for you because there are less preservatives and you know exactly what's going into it.
I will also say that this is my brother's favorite dish! I made him a tupperware of it before and after his mission, he had the whole thing downed in about 10 minutes (and it was a BIG tupperware)
Bon appetite darlings!
Here's how you make it:
put 1 lbs of hamburger into a skillet, salt it, add some minced onion, and some garlic powder. Brown it. Taste a piece to see if it's seasoned to your taste. Be careful not to over season it because of the next step....
Add 3 cups of beef stock ( this can be "made" by adding 4 beef boullion cubes to 3 cups of water- you want it to be a little strong)
Bring stock and beef to a boil then add anywhere from 2 to 4 cups of egg noodles. Stir so they are covered partially in the stock. Put the lid over the top and allow them to simmer until they are cooked (usually according to package specifications) DO NOT LIFT THE LID UNTIL THE COOKING TIME IS COMPLETE!
Add 1/2 to 1 pint of sour cream to the mix. Stir. If the sauce seems thin, go ahead and mix some flour with some milk and a little bit of the sauce, then stir it in (this is called a "rue" for those of you that like official cooking terms) Most of the time, this step is not necessary because the sour cream will thicken as it cooks to a good, creamy consistency.
Serve with your choice of vegetable...
You can thank me later... Its super fast, super easy, and delicious.
In light of the fact that I am feeling nauseated today I don't feel much like cooking. However, that doesn't mean that my husband should go without a good home cooked meal. I will push through and persevere.
Since I don't feel much like cooking, its time to pull out the recipe to an old classic...well an old classic for my family in any case.
I will now bestow upon the world my recipe for Stroganoff...now let me preface this by saying that it isn't "true" stroganoff in the most traditional sense of the word. I have a freakish ability for being able to mimic recipes. I can go to a restaurant and within 2-3 bites I have tasted the spices and can mimic that recipe at home. This is NOT a restaurant recipe, this is actually my mimic of Hamburger Helper Stroganoff...but its way better for you because there are less preservatives and you know exactly what's going into it.
I will also say that this is my brother's favorite dish! I made him a tupperware of it before and after his mission, he had the whole thing downed in about 10 minutes (and it was a BIG tupperware)
Bon appetite darlings!
Here's how you make it:
put 1 lbs of hamburger into a skillet, salt it, add some minced onion, and some garlic powder. Brown it. Taste a piece to see if it's seasoned to your taste. Be careful not to over season it because of the next step....
Add 3 cups of beef stock ( this can be "made" by adding 4 beef boullion cubes to 3 cups of water- you want it to be a little strong)
Bring stock and beef to a boil then add anywhere from 2 to 4 cups of egg noodles. Stir so they are covered partially in the stock. Put the lid over the top and allow them to simmer until they are cooked (usually according to package specifications) DO NOT LIFT THE LID UNTIL THE COOKING TIME IS COMPLETE!
Add 1/2 to 1 pint of sour cream to the mix. Stir. If the sauce seems thin, go ahead and mix some flour with some milk and a little bit of the sauce, then stir it in (this is called a "rue" for those of you that like official cooking terms) Most of the time, this step is not necessary because the sour cream will thicken as it cooks to a good, creamy consistency.
Serve with your choice of vegetable...
You can thank me later... Its super fast, super easy, and delicious.
Sunday, January 9, 2011
Today's Sunday Roast, tomorrows Pad Thai
So,
I will admit, I've never been a fan of Thai food. I think the main reason is that I've never had good Thai. I found this recipe on the Food Network website and decided to tweak it a little bit and see how I felt.
Last week I made some delicious pork pot roast in my crock pot. We've been enjoying the leftovers, but I was concerned that they would go bad before we had a chance to finish them. I decided, what better time to try to Pad Thai than when the meat is already cooked.
I made it for Sunday dinner tonight, and while Jeff, who has had good Thai food, says that he thinks there could have been more hot sauce, he also says that it is "really good." He went back for another large helping so I guess I didn't do too badly.
If you had pot roast today, I guess this would be a good recipe to try tomorrow or Tuesday; however, the original recipe calls of raw chicken or shrimp that you cook until cooked through with the vegetables. I'm sure (if you're vegetarian, or trying to cut down on meat) you could even use tofu. Try it the way you want to, see how you like it.
I actually liked it...I don't know if that says anything, but coming from a Thai skeptic it could mean something.
Another note, the recipe called for Thai rice noodles, they can be purchased in the asian cuisine section of your local grocery store, however I used regular spaghetti noodles and they seemed to work just fine.
Bon Apetite!
For the sauce whisk together the following ingredients and set aside:
1 TBS peanut butter
1 TBS soy sauce
1 TBS asian chili paste (I used less because I'm not a big fan of food that is too spicy)
1TBS brown sugar
1 TBS vinegar
(note= I doubled this recipe because I knew that with the type of noodles I was using I would likely need more sauce, I was right. If using regular pasta noodles double this!)
be sure to boil the noodles while you're doing this so they will be ready in time. When they're done, drain them and set them aside.
In a skillet or Wok heat 2 TBS canola oil then add 1 tsp of minced garlic and 1 tsp of ginger. Let them sizzle in the oil until fragrant (this takes 30 seconds to one minute.) (note= you can use dried minced garlic and ginger powder. The recipe says to use fresh, but I used dried and it turned out alright according to my husband)
once the garlic and ginger have made the oil fragrant add your vegetables and meat.
If using raw meat, you want to cook them all together until the meat is done. The benefit of using yesterday's pot roast is you get a more authentic "crunchy" vegetable effect- in other words they aren't soggy.
Veggie wise I used:
julienned cabbage
julienned onions
julienned carrots
the original recipe said to use
julienned carrots
julienned zuchinni
julienned yellow squash
Honestly, I think you can use whatever you like in your stir fry...the recipe wasn't really lacking anything because of my substitutions.
Once the meat and veggies are cooked to your liking, toss the drained noodles in, making sure they are coated with any remaining oil. Then add the peanut sauce. Cook for 2-3 more minutes so that the sauce will coat and infuse the noodles with flavor.
Whip out a fork and enjoy your Asian inspired meal!
I will admit, I've never been a fan of Thai food. I think the main reason is that I've never had good Thai. I found this recipe on the Food Network website and decided to tweak it a little bit and see how I felt.
Last week I made some delicious pork pot roast in my crock pot. We've been enjoying the leftovers, but I was concerned that they would go bad before we had a chance to finish them. I decided, what better time to try to Pad Thai than when the meat is already cooked.
I made it for Sunday dinner tonight, and while Jeff, who has had good Thai food, says that he thinks there could have been more hot sauce, he also says that it is "really good." He went back for another large helping so I guess I didn't do too badly.
If you had pot roast today, I guess this would be a good recipe to try tomorrow or Tuesday; however, the original recipe calls of raw chicken or shrimp that you cook until cooked through with the vegetables. I'm sure (if you're vegetarian, or trying to cut down on meat) you could even use tofu. Try it the way you want to, see how you like it.
I actually liked it...I don't know if that says anything, but coming from a Thai skeptic it could mean something.
Another note, the recipe called for Thai rice noodles, they can be purchased in the asian cuisine section of your local grocery store, however I used regular spaghetti noodles and they seemed to work just fine.
Bon Apetite!
For the sauce whisk together the following ingredients and set aside:
1 TBS peanut butter
1 TBS soy sauce
1 TBS asian chili paste (I used less because I'm not a big fan of food that is too spicy)
1TBS brown sugar
1 TBS vinegar
(note= I doubled this recipe because I knew that with the type of noodles I was using I would likely need more sauce, I was right. If using regular pasta noodles double this!)
be sure to boil the noodles while you're doing this so they will be ready in time. When they're done, drain them and set them aside.
In a skillet or Wok heat 2 TBS canola oil then add 1 tsp of minced garlic and 1 tsp of ginger. Let them sizzle in the oil until fragrant (this takes 30 seconds to one minute.) (note= you can use dried minced garlic and ginger powder. The recipe says to use fresh, but I used dried and it turned out alright according to my husband)
once the garlic and ginger have made the oil fragrant add your vegetables and meat.
If using raw meat, you want to cook them all together until the meat is done. The benefit of using yesterday's pot roast is you get a more authentic "crunchy" vegetable effect- in other words they aren't soggy.
Veggie wise I used:
julienned cabbage
julienned onions
julienned carrots
the original recipe said to use
julienned carrots
julienned zuchinni
julienned yellow squash
Honestly, I think you can use whatever you like in your stir fry...the recipe wasn't really lacking anything because of my substitutions.
Once the meat and veggies are cooked to your liking, toss the drained noodles in, making sure they are coated with any remaining oil. Then add the peanut sauce. Cook for 2-3 more minutes so that the sauce will coat and infuse the noodles with flavor.
Whip out a fork and enjoy your Asian inspired meal!
Monday, January 3, 2011
Caramel Apple Cheesecake
As I was surrounded by holiday goodness this year, I started thinking about all the things I love about the Thanksgiving/Christmas/New Year's trifecta. I love warm caramel apple pie, and cheesecake...oh cheesecake. This devilish confection has become a part of all of my family's major get togethers and has been since I can remember.
Then, after Thanksgiving without cheesecake or caramel apple pie...(mostly because I didn't cook Thanksgiving dinner this year- the first time in 14 years!) The wheels in my evil head began to turn...what if...what if I could combine the deliciousness of both desserts making one super confection that would take over the world? I began thinking of ways that it would be possible, coming up with the various flavor combinations that would make it a dessert to remember....
And (insert super hero theme music here) here is what I came up with! Enjoy!
Crust:
Combine in bowl until crumbly-
1 1/2 C. Flour
1/2 C. (or 1 cube) butter
1/3 C. sugar
1 egg
1/4 cup crushed/chopped pecans (optional)
press into a 9x 13 or 10 inch springform pan and bake in oven at 400* for 10-15 minutes or until lightly browned
While that is baking...
peel and dice 2 large granny smith apples, place them in a medium sized mixing bowl or saucepan
combine in microwave safe bowl:
1/4 C. packed brown sugar
1/4 C. butter
place in microwave for 1 minute 30 seconds, stirring at 30 second intervals
add to that concoction:
2 TBS sweetened condensed milk ( you will end up using the whole can throughout the recipe, so make sure you save what's left!)
Microwave for 1 more minute then pour over the apples and mix in (its okay if it turns into caramel "chunks" while you stir it in with the apples, just make sure they are coated so that when the caramel melts in the oven it will be uniform.)
Place the apples on the top of the crust (it should be out of the oven and partially cooled by now...look at you go multi-tasker!) Increase oven temperature to 425*
Next in a large mixing bowl combine
3 - 8 oz bricks of cream cheese ( ie 24 oz)
3 large eggs
1/3 c sugar
use mixer to whip together until there are no longer lumps. Then add:
1 egg yolk
1 tsp vanilla extract or caramel syrup (if you happen to have it on hand...I did... but vanilla works just as well, I'd imagine)
1/4 c sweetened condensed milk (see, I told you that you'd use it again!)
1/4 c Half and Half or Heavy Cream
1 1/2 TBS Flour
use mixer to whip all ingredients together. Make sure its smooth and that you have taken the time to scrape all the flour off the bowl.
Pour cream cheese mixture over the apples on the crust.
Place in oven. On the rack below place a 9x13 or 8x8 pan with water. Bake at the 425* temperature for 25 minutes then reduce oven temperature to 300* and bake for another hour or hour and half ( until the center of the cake jiggles but is solid.)
Important...DO NOT OPEN THE OVEN WHILE ITS COOKING! If you do the cheesecake will crack...it will still taste good, but it won't be as pretty...and we all know that any diva worth her weight in gold likes to serve not only tasty but pretty food...
BUT WAIT THERE'S MORE!!!!!!!
place the rest of the sweetened condensed milk in a sauce pan. Boil until it caramelizes, stirring continuously so that it doesn't scald and burn to the bottom of the pan...You will know its caramelized when it turns a golden brown color and thickens slightly. Cool and place in a ziplock baggie and put it in the fridge. Once the cheesecake is cooled clip the corner off the ziplock baggie (try not clip it so that its too open!!!!) Squeeze out on the top of the cheesecake in your own special design...I prefer a grid....cut, serve, and enjoy!
Bon Apetite..pictures to come...
Then, after Thanksgiving without cheesecake or caramel apple pie...(mostly because I didn't cook Thanksgiving dinner this year- the first time in 14 years!) The wheels in my evil head began to turn...what if...what if I could combine the deliciousness of both desserts making one super confection that would take over the world? I began thinking of ways that it would be possible, coming up with the various flavor combinations that would make it a dessert to remember....
And (insert super hero theme music here) here is what I came up with! Enjoy!
Crust:
Combine in bowl until crumbly-
1 1/2 C. Flour
1/2 C. (or 1 cube) butter
1/3 C. sugar
1 egg
1/4 cup crushed/chopped pecans (optional)
press into a 9x 13 or 10 inch springform pan and bake in oven at 400* for 10-15 minutes or until lightly browned
While that is baking...
peel and dice 2 large granny smith apples, place them in a medium sized mixing bowl or saucepan
combine in microwave safe bowl:
1/4 C. packed brown sugar
1/4 C. butter
place in microwave for 1 minute 30 seconds, stirring at 30 second intervals
add to that concoction:
2 TBS sweetened condensed milk ( you will end up using the whole can throughout the recipe, so make sure you save what's left!)
Microwave for 1 more minute then pour over the apples and mix in (its okay if it turns into caramel "chunks" while you stir it in with the apples, just make sure they are coated so that when the caramel melts in the oven it will be uniform.)
Place the apples on the top of the crust (it should be out of the oven and partially cooled by now...look at you go multi-tasker!) Increase oven temperature to 425*
Next in a large mixing bowl combine
3 - 8 oz bricks of cream cheese ( ie 24 oz)
3 large eggs
1/3 c sugar
use mixer to whip together until there are no longer lumps. Then add:
1 egg yolk
1 tsp vanilla extract or caramel syrup (if you happen to have it on hand...I did... but vanilla works just as well, I'd imagine)
1/4 c sweetened condensed milk (see, I told you that you'd use it again!)
1/4 c Half and Half or Heavy Cream
1 1/2 TBS Flour
use mixer to whip all ingredients together. Make sure its smooth and that you have taken the time to scrape all the flour off the bowl.
Pour cream cheese mixture over the apples on the crust.
Place in oven. On the rack below place a 9x13 or 8x8 pan with water. Bake at the 425* temperature for 25 minutes then reduce oven temperature to 300* and bake for another hour or hour and half ( until the center of the cake jiggles but is solid.)
Important...DO NOT OPEN THE OVEN WHILE ITS COOKING! If you do the cheesecake will crack...it will still taste good, but it won't be as pretty...and we all know that any diva worth her weight in gold likes to serve not only tasty but pretty food...
BUT WAIT THERE'S MORE!!!!!!!
place the rest of the sweetened condensed milk in a sauce pan. Boil until it caramelizes, stirring continuously so that it doesn't scald and burn to the bottom of the pan...You will know its caramelized when it turns a golden brown color and thickens slightly. Cool and place in a ziplock baggie and put it in the fridge. Once the cheesecake is cooled clip the corner off the ziplock baggie (try not clip it so that its too open!!!!) Squeeze out on the top of the cheesecake in your own special design...I prefer a grid....cut, serve, and enjoy!
Bon Apetite..pictures to come...
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