Hope all of you out there have been doing well. Been keeping busy around here and have been cooking up a storm. Breads, muffins, soups...we have not been starving, that's for sure. I still have not taken the time to just sit, put my thinking cap on and make up a meal plan or menu....BOO to me! I know. Believe me, I KNOW that I HAVE to do it...making several trips to the grocery store just isn't working (especially financially). I plan on going on post to the commissary tomorrow and I am also planning on making up the next week's worth of meals (which shouldn't be too hard as we'll have company and I know at least two days we'll probably be eating out).
Yesterday was Valentine's Day and though we try not to make it a huge deal, I did want to make it a little special so used fancier serving dishes than I do for every day dinners and I tried out a new recipe for baked chicken & roasted veggies, made up a yummy pasta dish that I make once in a blue moon and made two desserts; one of which I knew Gene and Kate would really like and then we had the left overs from the Magic Cookie Bars that Kate and I made up Monday night to add to her boyfriend's gift bag. I think we all had full tummies by the end of the evening.
Now, onto the recipes....
Happy eating, folks!
Bongo Bongo Dip (I don't know why it's called this..it's a warm spinach dip)
1 box frozen spinach, thawed and drained really well
1 8 oz block cream cheese, room temperature
1.5 lbs container sour cream (I think I'll use a bit less the next time I make it as my dip was a bit runny)
1 pk Hidden Valley Ranch dip mix
2 cups shredded mozzarella cheese
1 tsp Worcestershire sauce
1 sm. can chopped water chestnuts, drained
garlic powder to taste
Mix all ingredients until well blended. Spread into a 9 x 9 baking dish and bake until bubbly and slightly golden on top. Serve with tortilla chips, a variety of crackers or warn garlic bread.
Baked Lemon Chicken
4 lemons, divided...2 for juicing and two for slicing
1/2 cup olive oil
5 garlic cloves, pressed
2 TBS oregano (I used the Greek Rub, from The Pampered Chef instead of oregano and it was very tasty)
1 tsp salt
4 bone in, skin on chicken breasts, rinsed & patted dry
4 bone in, skin on chicken thighs, rinsed & patted dry
10 small red potatoes, washed and dried and cut in half
1 large red onion, peeled and sliced into wedges
8 oz white mushrooms, cleaned and patted dry
1 large red bell pepper, cut into 1 inch slices
Heat oven to 400 degrees. Zest two of the lemons and put zest into a medium mixing bowl. Juice two lemons into mixing bowl. Press garlic into bowl. Mix in olive oil, oregano, salt and pepper.
Place chicken on baking pans, in center of pans. Using a basting brush, coat chicken with lemon juice/olive oil mixture. Reserving the extra for veggies. Toss veggies in mixture to coat. Arrange veggies around chicken on pans. Bake for about 1 hour, until chicken reaches 180 degrees.
*I baked the chicken breasts for about 15 minutes before I put the thighs in the oven.
Cream Broccoli & Sun Dried Tomato Orzotto (orig. recipe from The Pampered Chef)
1 medium onion, chopped
3 garlic cloves, pressed
2 tsp olive oil
1 1/2 cups uncooked orzo pasta
3 1/4 cup chicken broth
3/4 cup dry white wine
1 jar sun dried tomatoes in oil, drained and patted dry, chopped
2 cups fresh, chopped broccoli
2 oz Parmesan cheese
8 oz cream cheese, softened
In large, microwave safe covered dish add onion, garlic and olive oil. Cover and microwave on HIGH for 2 minutes. Stir in orzo pasta, broth and wine. Cover and microwave on high for 14 - 16 minutes. Stir in broccoli and sun dried tomatoes. Cover and let sit for 5 minutes.
Stir in cheeses. Cover and let stand for another 2 - 3 minutes. Stir. Garnish with fresh chopped parsley if desired.
Heavenly Lemon Angel Cake (Another yummy Pampered chef recipe)
5 drops red food coloring
1 pkg angel food cook mix (16 oz)
3 lemons
2 cups powdered sugar
1 pkg frozen raspberries in syrup, thawed
Fresh raspberries for garnish
Cool Whip
Heat oven to 350. Mix Angel food cake as directed on package, adding 5 drops of food coloring to the water. Pour batter into 9 x 13 pan and bake for 35 - 40 minutes. Remove from oven, invert onto cooling rack without removing baking pan, let cool for 1 1/2 hours.
Poke holes in cake about 1/2 inch apart. Zest lemons, add to mixing bowl. Juice lemons measuring 1/3 cup, add to mixing bowl. Whisk in powdered sugar until all lumps are gone. Pour over cake, spreading evenly. Let stand 30 minutes or until glaze is set.
Garnish each serving with raspberries in syrup and a bit of Cool Whip.
*I drizzled the raspberries & syrup over the entire top of the cake and sprinkled fresh raspberries all along the sides of my serving platter and also down the middle of the cake. Then just put a dollop of Cool Whip on each serving along with a few fresh raspberries.
Wednesday, February 15, 2012
Sunday, February 5, 2012
Super Bowl recipe...and a few others too
AWE Super Bowl Sunday is here and we are spending it relaxing..just the three of us and the pups. We toyed with the idea of having some folks over, but decided against it. We've been pretty busy lately and decided to keep things very low key and relax & enjoy. So far, that is exactly what we are doing, too. The hubby and I may have to venture out and take a walk before the big game...it's 75 degrees and sunny here..just beautiful!!!
Because it is just the three of us today, I'm not doing a bunch of cooking. The hubster is going to grill some Buffalo wings, I have some brownie bites on hand and I'll be making a yummy warm spinach dip with garlic bread closer to game time. That's it, nothing fancy..and I am soooooo ok with that today. :)
I haven't been making up weekly menus and I KNOW I have to get my rear in gear b/c I've been making a ton of trips to the grocery store for a little bit here and a little bit there. Such a waste of time and money, actually, but it's my own fault. I just have to sit down, put my thinking cap on and get to menu making! Despite not having a menu made up, I have been cooking & doing a bit of baking. I've tried a few new recipes, too. The weather here has been wonderful for BBQing, so we've been doing a lot of that! Pork chops, steaks, hot dogs and hamburgers...you name it, we've been throwing it out on the grill! And it's February....WOW I still can't get over this weather!
Oh, we had a Mexican themed dinner party last weekend and everything was a hit! We had chicken and beef enchiladas, Mexican rice, black bean & avocado salad, tossed salad, French Toast cupcakes, brownies and chocolate covered pretzels. Ok, odd dessert spread, but it was good..and that's what matters. I made a TON and there were just a few left overs when it was over with. :) I will share the recipes.
Hope to hear some more feedback from some of the folks who have been trying out some of the recipes that I've posted. I've heard from a few folks and am so thrilled that you guys are following my blog and trying things out! YAY! I hope to get better at this blogging thing...really I do. :)
Until next time...happy eating! :)
Chicken Enchiladas (from my dear friend Grace)
8 oz cream cheese, softened
1/3 cup half & half
2 cups cooked & shredded chicken or ground beef
1 1/2 cup shredded sharp cheddar cheese
Chopped fresh onion to taste
Salt & pepper to taste
12 flour tortillas
Enchilada sauce (I use the mild green enchilada sauce ~ 2 cans)
*I also chop up some fresh cilantro and jalapeno and add to the mixture before filling the tortillas
Beat cream cheese with half & half until smooth. Add meat, onion and salt & pepper. Add 1/2 cup of the shredded cheese and mix well.
Pour sauce on a plate. Dip one side of tortillas in sauce, fill with about 1/3 cup of the filling then roll and lay seam side down in a 9 x 13 pan (pour enough sauce in pan to coat bottom).
Once enchiladas are assembled and in the pan, pour remaining sauce over them. Cover with foil and bake at 350 for 20 minutes. Sprinkle with remaining cheese and bake, uncovered for 5 minutes longer.
Black Bean and Avocado Salad
2 15 oz cans black beans, drained & rinsed
3 ears fresh corn, cooked, cooled and cut off the cob
2 red bell peppers, chopped
2 garlic cloves, minced
2 TBS minced shallots
2 tsp salt
1/4 tsp Cayenne pepper
2 TBS sugar
9 TBS extra virgin olive oil
6 TBS fresh lime juice
1 tsp lime zest
1/2 cup chopped fresh cilantro
2 small avocados, diced (do the avocados just before serving)
Combine all ingredients except the avocados in a large bowl and mix well. Cover and chill for a few hours or over night. Right before serving, add the avocados and mix gently. Serve chilled or at room temperature.
Because it is just the three of us today, I'm not doing a bunch of cooking. The hubster is going to grill some Buffalo wings, I have some brownie bites on hand and I'll be making a yummy warm spinach dip with garlic bread closer to game time. That's it, nothing fancy..and I am soooooo ok with that today. :)
I haven't been making up weekly menus and I KNOW I have to get my rear in gear b/c I've been making a ton of trips to the grocery store for a little bit here and a little bit there. Such a waste of time and money, actually, but it's my own fault. I just have to sit down, put my thinking cap on and get to menu making! Despite not having a menu made up, I have been cooking & doing a bit of baking. I've tried a few new recipes, too. The weather here has been wonderful for BBQing, so we've been doing a lot of that! Pork chops, steaks, hot dogs and hamburgers...you name it, we've been throwing it out on the grill! And it's February....WOW I still can't get over this weather!
Oh, we had a Mexican themed dinner party last weekend and everything was a hit! We had chicken and beef enchiladas, Mexican rice, black bean & avocado salad, tossed salad, French Toast cupcakes, brownies and chocolate covered pretzels. Ok, odd dessert spread, but it was good..and that's what matters. I made a TON and there were just a few left overs when it was over with. :) I will share the recipes.
Hope to hear some more feedback from some of the folks who have been trying out some of the recipes that I've posted. I've heard from a few folks and am so thrilled that you guys are following my blog and trying things out! YAY! I hope to get better at this blogging thing...really I do. :)
Until next time...happy eating! :)
Chicken Enchiladas (from my dear friend Grace)
8 oz cream cheese, softened
1/3 cup half & half
2 cups cooked & shredded chicken or ground beef
1 1/2 cup shredded sharp cheddar cheese
Chopped fresh onion to taste
Salt & pepper to taste
12 flour tortillas
Enchilada sauce (I use the mild green enchilada sauce ~ 2 cans)
*I also chop up some fresh cilantro and jalapeno and add to the mixture before filling the tortillas
Beat cream cheese with half & half until smooth. Add meat, onion and salt & pepper. Add 1/2 cup of the shredded cheese and mix well.
Pour sauce on a plate. Dip one side of tortillas in sauce, fill with about 1/3 cup of the filling then roll and lay seam side down in a 9 x 13 pan (pour enough sauce in pan to coat bottom).
Once enchiladas are assembled and in the pan, pour remaining sauce over them. Cover with foil and bake at 350 for 20 minutes. Sprinkle with remaining cheese and bake, uncovered for 5 minutes longer.
Black Bean and Avocado Salad
2 15 oz cans black beans, drained & rinsed
3 ears fresh corn, cooked, cooled and cut off the cob
2 red bell peppers, chopped
2 garlic cloves, minced
2 TBS minced shallots
2 tsp salt
1/4 tsp Cayenne pepper
2 TBS sugar
9 TBS extra virgin olive oil
6 TBS fresh lime juice
1 tsp lime zest
1/2 cup chopped fresh cilantro
2 small avocados, diced (do the avocados just before serving)
Combine all ingredients except the avocados in a large bowl and mix well. Cover and chill for a few hours or over night. Right before serving, add the avocados and mix gently. Serve chilled or at room temperature.
French Toast Cupcakes
Makes 24 standard cupcakes
Ingredients
FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks
FOR THE CUPCAKES
3 cups (381 grams) all-purpose flour
2 cups (400 grams) sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon (15 ml) vanilla extract
3 cups (381 grams) all-purpose flour
2 cups (400 grams) sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon (15 ml) vanilla extract
To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you're not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes: Pre heat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Maple Buttercream Frosting
Ingredients 1 cup (2 sticks) unsalted butter softened 1 lb. confectioners' sugar 1 1/2 teaspoons vanilla 1/2 teaspoon salt 1/3 cup maple syrup 2 tablespoons (30 ml) heavy cream Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes. |
Thursday, January 19, 2012
Made the yummiest beef stew tonight!
Just settling down for the night. Our bellies are full and we're nice and toasty warm with the fire going. Of course, looking forward to American Idol tonight! YAY So glad it's back on! Love that my little family and I still make the time to just be together and watch it...something so simple, but we enjoy it.
Anyway, I made a new recipe for beef stew for dinner tonight. It was so simple but so yummy! I had to share the recipe with you all! Oh, I'll also share the recipe for the home made bread that I made the other day...it makes 4 loaves, so we had it tonight with the beef stew...perfect with it!
Tupperware Bread (This is my friend, Erin's recipe...so good and pretty much fool proof!)3 1/2 c. warm water
Anyway, I made a new recipe for beef stew for dinner tonight. It was so simple but so yummy! I had to share the recipe with you all! Oh, I'll also share the recipe for the home made bread that I made the other day...it makes 4 loaves, so we had it tonight with the beef stew...perfect with it!
Tupperware Bread (This is my friend, Erin's recipe...so good and pretty much fool proof!)3 1/2 c. warm water
3 pkgs. of yeast
6 Tablespoons sugar
6 Tablespoons melted butter
4 teaspoons salt
2 eggs, beaten
10 cups flour
TIP: If you don't have a Tupperware bowl, you can use a regular bowl and cover it with a dish towel. Let the dough rise for 30 minutes to 1 hour.
1. Using your large Tupperware bowl, dissolve the yeast in warm water. Add the sugar and melted butter. Stir in salt and beaten eggs. Add the 10 cups of flour last.
2. Stir until thoroughly mixed (the dough will be sticky). Snap on the bowl's cover and put in warm place until the seal pops on the lid.
3. Turn out onto a floured surface. Divide the dough into 4 equal parts and put into greased loaf pans. Cover pans with a dish towel and let rise for 30 minutes.
4. Bake at 350 degrees for 30 minutes or until done. Cool on racks. (I brush some melted butter over the tops when its warm, makes it shiny & pretty)
Oven Baked Beef Stew
4 TBS flour
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp Season All
1 1/2 lb stew for beef, cut into 1 inch pieces (chuck roast works well)
2 TBS vegetable oil
2 cans condensed tomato soup
2 1/2 cups water
1 1/2 cup chopped onion
1 1/2 tsp dried basil
4 med. potatoes, peeled and diced
4 med. carrots, peeled and chopped
Heat oil in dutch oven. In small bowl, sift together flour, salt, pepper, garlic powder and Season All. Coat pieces of meat in flour and add to hot oil. Brown meat on all sides. Add soup, water, onion and basil. Cover and bake at 350 degrees for an hour. Remove from oven. Stir. Add carrots and potatoes. Replace lid and bake for another hour, until meat and veggies are tender.
Enjoy!
Sunday, January 15, 2012
Finally....I have made the time to post!
Katie & Zach at dinner last Saturday
Anyway, I have a list of meals to make this week, but no set days. I've got a busy week ahead, plus want to hit the gym every morning...I'd hate to not stick with the plan I've made. LOL Here's what's on the list for the week...
Stuffed shells, beef stew, grilled chicken with spaghetti squash, pierogies and buffalo wings. I am so in the mood for some baking, but am trying to be good so will hold off until I know Kate's boyfriend is coming over for dinner again and make him the Magic Cookie Bars that I promised him I'd make. I have a Pampered Chef show Friday night and another Saturday afternoon, so I do not anticipate cooking either of those days...well...at least not here at home. LOL
Pepperoni Pizza Twist
1 pkg pepperoni slices, diced
1 can chopped black olives
2 TBS fresh parsley, chopped
1/2 cup shredded mozzarella cheese
2 TBS all purpose flour
1 garlic clove, minced
2 pkg Pillsbury French bread dough
1 egg
1 tsp Italian seasoning
fresh Parmesan cheese
pizza sauce
In a sm-med mixing bowl mix pepperoni, olives, parsley, garlic, cheese and flour together. Set aside. Place both rolld of dough seam side up on large cutting board. Slice each down the center but not all the way through. With rolling pin, flatten a bit. Add equal amounts of the cheese/olive mixture down the centers of each bread roll. Pull up sides and ends and pinch until sealed. Place both seam side down onto cookie sheet and braid together. Seperte egg, beat egg white with a few drops of water then brush the bread with egg white. Sprinkle with Italian seasoning. Make three small slices on top of the "twist." Bake at 375 for 30 minutes or until a nice golden brown. heat up pizza sauce and serve with slices of the "twist."
~Enjoy
Friday, January 6, 2012
Yummy recipe to share
Well, I have yet to sit down and plan out a weeks worth of meals...got hit pretty bad while my folks were here with a not so fun viral crud, kind of bounced on to all of us. I still feel like I'm recovering and it's been well over a week now. However, I did cook dinner the other night. Katie had a few friends over for dinner and this is what she picked for dinner...the three of us loved it, I'm not sure how the friends liked it...but it is worth sharing. :)
Italian Chicken Pasta Toss6 oz uncooked bow tie pasta
2 plum tomatoes, seeded and diced
1 small onion, diced
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless skinless chicken breasts cut into 1 inch strips
2 tsp olive oil
2 large cloves garlic, pressed
1/2 cup frozen peas
1 tsp Italian seasoning
1 tsp salt
1 oz (about 1/4 cup) grated fresh Parmesan cheese
Cook pasta according to package directions. Drain and keep warm.
Heat oil over medium - high heat in large skillet. Press garlic into skillet. Add chicken. Stir-fry for 5 minutes. Reduce heat to medium. Add all veggies except tomatoes. Stir in Italian Seasoning and salt. Stir-fry for 2 minutes. Add tomatoes and heat for another 2 minutes, stirring gently. Remove from heat.
Stir in warm pasta. Grate fresh cheese over top. Serve immediately.
Enjoy!!
Italian Chicken Pasta Toss6 oz uncooked bow tie pasta
2 plum tomatoes, seeded and diced
1 small onion, diced
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless skinless chicken breasts cut into 1 inch strips
2 tsp olive oil
2 large cloves garlic, pressed
1/2 cup frozen peas
1 tsp Italian seasoning
1 tsp salt
1 oz (about 1/4 cup) grated fresh Parmesan cheese
Cook pasta according to package directions. Drain and keep warm.
Heat oil over medium - high heat in large skillet. Press garlic into skillet. Add chicken. Stir-fry for 5 minutes. Reduce heat to medium. Add all veggies except tomatoes. Stir in Italian Seasoning and salt. Stir-fry for 2 minutes. Add tomatoes and heat for another 2 minutes, stirring gently. Remove from heat.
Stir in warm pasta. Grate fresh cheese over top. Serve immediately.
Enjoy!!
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