Oh dear, I'm a few days late, but I'm here now and ready to share last week's menu. In the words of my sweet husband, "we ate really well last week!" I did make a few new recipes which proved to be "keepers" and I made on of my man's favorites, Oven Baked Beef Stew...best beef stew recipe I've ever tried!
Because I have a bit of energy and am not feeling too bad today, I'm not going to go on and on with the chit chat, I have a room that needs painting! I will get right to the menu and recipe. Later this week I hope to collect my thoughts a bit and share them here, but right now, this girl has work to do! :)
Enjoy your Tuesday and remember to SMILE!
Mon. Jan 12th ~ Applesauce pork chops w/ onion, peas and buttered noodles
Tues. Jan 13th ~ Cheese ravioli & marinara sauce, steamed veggie trio, and brownies for dessert
Wed. Jan 14th ~ Chicken breasts with spinach, onions and feta cheese, chicken flavored noodles
Thurs. Jan 15th ~ Ham steaks, scalloped potatoes steamed green beans w/ garlic, onion and toasted almond slivers
Fri. Jan 16th ~ Oven baked beef stew, home made white bread
Sat. Jan 17th ~Went to Texas Roadhouse for a fabulous steak dinner
Sun. Jan 18th ~ Smoked beer butt chicken (I must say, my husband is ROCKIN' the things he makes in his new smoker!!! Super yummy!), quinoa tabbouleh with feta
Quinoa Tabbouleh With Feta (Ina Garten/Food Network Magazine)
1 cup quinoa
Kosher salt and fresh ground pepper
1/4 cup freshly squeezed lemon juice (I used a bit over 1/4 cup)
1/4 cup olive oil (I used a bit over 1/4 cup...seemed too dry with only 1/4 cup olive oil)
1 cup thinly sliced scallions (I used 6 green onions)
1 cup fresh mint leaves, chopped
1 cup fresh flat leaf parsley, chopped (I did not have fresh, so sprinkled in a bit of dry parsley flakes)
1 hothouse cucumber, seeded and medium diced (I peeled my cucumber, did not seed it and chopped it into bite sized pieces)
2 cups cherry tomatoes, cut in half at stem (I used grape tomatoes)
2 cups medium diced feta cheese
*Pour 2 cups water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered for 15 minutes, until tender and "open." Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 tsp salt
*In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 - 2 tsp salt and 1 tsp pepper. Add the quinoa mixture and mix well. Carefully fold in the feta and taste for seasoning. Serve at room temperature or refrigerate and serve cold.
**Note's from me: I noted some changes I made in the ingredients while typing the recipe, but also wanted to let you all know that the next time I make this, I will cut the amount of salt used..to me, it was way too salty. This was my first time using quinoa, and honestly, I had reservation because I have heard negative things about it; I have heard that it is very bland and "card board" like, so I used the maximum amount of salt called for to be sure there was flavor. This dish is delicious, we all loved it (and I was the only one who thought it was too salty), so I will be making it on a pretty regular basis, I'm sure. Oh, in the original recipe, it says to drain the quinoa....I did not have to do that, all of the water was absorbed during the cooking process.
Enjoy!
Tuesday, January 20, 2015
Monday, January 12, 2015
Menu from Jan. 4, 2015 - Jan. 11, 2015 and Meme's "baked corn"
Thought that I would post our menu from last week. Instead of posting menus for the upcoming week(s), I think I'll post our menus AFTER the week has passed....I planned a menu last week for Jan. 4 - Jan. 11; things didn't go as planned...by the end of the week, I had only prepared ONE dish that I had planned. Oopsie!
The hubby got a smoker for his birthday, which got a workout last week! Love smoked meat! We are both equally excited to find recipes for, well, just about anything! Smoked beef, smoked chicken, smoked turkey, smoked pork, smoked peppers, smoked cheese....you get the picture. ;)
Hubby's first time using the smoker, he made a rack of ribs. They were honestly THE BEST ribs I've ever had! Yes, even better than mine! LOL These had the perfect amount of seasoning (yellow mustard and apple wood rub) and smoke flavor. They were so juicy and fell right off the bone....soooo good!
Then there was the brisket. The flavor was very good, but it was a tiny bit tough. We've decided that it should have cooked an hour longer. In hubby's words "it would have cut like butter" if it had cooked a little longer. Well, now we know for next time. :)
Hopefully, next week I'll have some new recipes to post. Every other week I pick up my "Market To Home" basket. It's packed full of fresh veggies and fruits and you never know what your going to get! We've had things in there that I've never used before, finding new recipes for new ingredients has been so much fun! If you have some sort of farmer's co-op in your area, I highly recommend checking them out! Granted, you may have to check a few programs out; it's such a great way to #1 support local farmers and growers, #2 discover new veggies and fruits that you never would have tried if you were shopping for yourself and #3 add healthier meals, sides and/or desserts to your diet.
Now, onto the menu.....
Sun. Jan. 4 ~ Smoked ribs, twice baked potatoes & Meme's baked corn
Mon. Jan. 5 ~ Cilantro lime chicken served over white rice with a bit of shard cheddar cheese and a dollop of sour cream (recipe posted November 27, 2011)
Tues. Jan. 6 ~ I honestly forget what we had, maybe I didn't cook? Hmmmmm LOL
Wed. Jan. 7 ~ Grilled cheese (Havarti cheese, sliced tomato, Italian seasoning) and tomato soup with basil and a little cream
Thurs. Jan. 8 ~ Sausage tortellini soup and fresh baked bread (recipe posted Jan. 8, 2015)
Fri. Jan. 9 ~ Chili
Sat. Jan. 10 ~ Again, I have no idea what we had for dinner (and that was just two days ago...YIKES!) but I did make a very yummy breakfast of pumpkin/cinnamon Belgian waffles and bacon.
Sun. Jan. 11 ~ Beef brisket, loaded baked potato mashed potatoes, baked beans and baby carrots
Meme's Baked Corn
3 beaten eggs
Milk (1/4 - 1/2 cup)
3 TBS melted butter
1 heaping TBS flour
a little sugar
salt and pepper
1 can whole kernel sweet corn (drained)
1 can creamed corn
Mix all ingredients except corn until all of lumps are gone. Stir in corn. Pour into a greased baking dish. Bake at 350 for 45 - 60 minutes, until dish is "set" and not runny.
**I make this from memory. I helped my gram with this dish many times while growing up, so I "eyeball" some of the ingredients.
Enjoy!
The hubby got a smoker for his birthday, which got a workout last week! Love smoked meat! We are both equally excited to find recipes for, well, just about anything! Smoked beef, smoked chicken, smoked turkey, smoked pork, smoked peppers, smoked cheese....you get the picture. ;)
Hubby's first time using the smoker, he made a rack of ribs. They were honestly THE BEST ribs I've ever had! Yes, even better than mine! LOL These had the perfect amount of seasoning (yellow mustard and apple wood rub) and smoke flavor. They were so juicy and fell right off the bone....soooo good!
Then there was the brisket. The flavor was very good, but it was a tiny bit tough. We've decided that it should have cooked an hour longer. In hubby's words "it would have cut like butter" if it had cooked a little longer. Well, now we know for next time. :)
Hopefully, next week I'll have some new recipes to post. Every other week I pick up my "Market To Home" basket. It's packed full of fresh veggies and fruits and you never know what your going to get! We've had things in there that I've never used before, finding new recipes for new ingredients has been so much fun! If you have some sort of farmer's co-op in your area, I highly recommend checking them out! Granted, you may have to check a few programs out; it's such a great way to #1 support local farmers and growers, #2 discover new veggies and fruits that you never would have tried if you were shopping for yourself and #3 add healthier meals, sides and/or desserts to your diet.
Now, onto the menu.....
Sun. Jan. 4 ~ Smoked ribs, twice baked potatoes & Meme's baked corn
Mon. Jan. 5 ~ Cilantro lime chicken served over white rice with a bit of shard cheddar cheese and a dollop of sour cream (recipe posted November 27, 2011)
Tues. Jan. 6 ~ I honestly forget what we had, maybe I didn't cook? Hmmmmm LOL
Wed. Jan. 7 ~ Grilled cheese (Havarti cheese, sliced tomato, Italian seasoning) and tomato soup with basil and a little cream
Thurs. Jan. 8 ~ Sausage tortellini soup and fresh baked bread (recipe posted Jan. 8, 2015)
Fri. Jan. 9 ~ Chili
Sat. Jan. 10 ~ Again, I have no idea what we had for dinner (and that was just two days ago...YIKES!) but I did make a very yummy breakfast of pumpkin/cinnamon Belgian waffles and bacon.
Sun. Jan. 11 ~ Beef brisket, loaded baked potato mashed potatoes, baked beans and baby carrots
Meme's Baked Corn
3 beaten eggs
Milk (1/4 - 1/2 cup)
3 TBS melted butter
1 heaping TBS flour
a little sugar
salt and pepper
1 can whole kernel sweet corn (drained)
1 can creamed corn
Mix all ingredients except corn until all of lumps are gone. Stir in corn. Pour into a greased baking dish. Bake at 350 for 45 - 60 minutes, until dish is "set" and not runny.
**I make this from memory. I helped my gram with this dish many times while growing up, so I "eyeball" some of the ingredients.
Enjoy!
Thursday, January 8, 2015
How about some soup?
Brrr! It is cold outside! I suppose a low temperature of 17 shouldn't feel that bad to me after living in northern NY for so long, but believe me, it does! I have been F F F FREEEEZING ever since last night! It sure didn't take my body long at all to adjust to the warmer weather of the south when we moved to Georgia from New York!
I know, it seems like most of the country is experiencing colder than normal temperatures. Let's not forget all of the snow that is falling! I am very thankful that we haven't had to deal with that (yet). Sure, we've had a few flurries, but nothing to "write home about."
Is there anything that warms you up on a cold night like a hot bowl of soup and some freshly baked bread? I don't think so! I love soup! It warms me from head to toe! The bread, just a yummy bonus this evening!
Tonight my recipe of choice is a favorite of ours. Sausage & Tortellini Soup. I found this on Pinterest a few years ago and have made it a few times every winter, since. Of course, I've changed a few things according to our likes, so that is the recipe I will be sharing with you. Hope you all will enjoy this as much as we do! Where ever you are. Whatever you may be doing, please stay safe and warm!
Sausage & Tortellini Soup
1 pk Jimmy Dean sausage (I use the silver label ~ Sage)
3 cups uncooked cheese tortellini
4 cups boiling water
6 chicken bullion cubes
1 can evaporated soup
1 TBS oregano
1 TBS parsley
1 TBS chives
Fresh cracked black pepper to taste
Parmesan cheese for grating over top
In a med./large pot, cook and drain the sausage until no longer pink. Dissolve the bullion cubes in boiling water. Add to pot with sausage. Stir in evaporated milk then seasonings. Allow to simmer for 15 minutes. Raise temperature a bit on stove, add tortellini and boil according to package directions. Sprinkle with the fresh cheese when serving. Enjoy!
** I always double this recipe because we love it! The original recipe calls for Italian sausage. I used Sweet Italian when I made this for my mom and step dad as it wasn't as "spicy" as with the Jimmy Dean sausage. It was a huge hit!
I don't add salt because the chicken bullion seems to add plenty of "saltiness" to this soup.
Want it a bit "creamier?" Add an extra can on the evaporated milk.
I know, it seems like most of the country is experiencing colder than normal temperatures. Let's not forget all of the snow that is falling! I am very thankful that we haven't had to deal with that (yet). Sure, we've had a few flurries, but nothing to "write home about."
Is there anything that warms you up on a cold night like a hot bowl of soup and some freshly baked bread? I don't think so! I love soup! It warms me from head to toe! The bread, just a yummy bonus this evening!
Tonight my recipe of choice is a favorite of ours. Sausage & Tortellini Soup. I found this on Pinterest a few years ago and have made it a few times every winter, since. Of course, I've changed a few things according to our likes, so that is the recipe I will be sharing with you. Hope you all will enjoy this as much as we do! Where ever you are. Whatever you may be doing, please stay safe and warm!
Sausage & Tortellini Soup
1 pk Jimmy Dean sausage (I use the silver label ~ Sage)
3 cups uncooked cheese tortellini
4 cups boiling water
6 chicken bullion cubes
1 can evaporated soup
1 TBS oregano
1 TBS parsley
1 TBS chives
Fresh cracked black pepper to taste
Parmesan cheese for grating over top
In a med./large pot, cook and drain the sausage until no longer pink. Dissolve the bullion cubes in boiling water. Add to pot with sausage. Stir in evaporated milk then seasonings. Allow to simmer for 15 minutes. Raise temperature a bit on stove, add tortellini and boil according to package directions. Sprinkle with the fresh cheese when serving. Enjoy!
** I always double this recipe because we love it! The original recipe calls for Italian sausage. I used Sweet Italian when I made this for my mom and step dad as it wasn't as "spicy" as with the Jimmy Dean sausage. It was a huge hit!
I don't add salt because the chicken bullion seems to add plenty of "saltiness" to this soup.
Want it a bit "creamier?" Add an extra can on the evaporated milk.
Sunday, January 4, 2015
Reflection ~ 2014
As I sit in the quite of our cozy little living room, thinking of the past year, I've decided to share some of our "adventures" with you all. WOW! A lot happened in 2014, good and bad. We all know that we can't change the past. What's done is done. I choose to let go of the negative and cherish the positive, happy moments. And now, I'd like to share some of the positive with you!
One year ago yesterday, my hubby and I headed to the mountains of Gatlinburg, TN for a little "just us" get a way before he had to head back to Korea. Gatlinburg is a beautiful place. We were fortunate enough to rent a chalet with a breathtaking view! Even though it was snowy, I didn't mind (those who know me know that I am not a fan of any sort of wintery weather), the mountains were snow topped and stunning! I'd love to share a few of our photos from that trip! #1 was taken in Cades Cove #2 is hubby and I on a hike and #3 is our view from the dining room window in our chalet.
Thank you for reliving the last year with me. What a journey! Now, as we begin a brand new year, I wish you all happiness, health and many blessings!
~Amy
One year ago yesterday, my hubby and I headed to the mountains of Gatlinburg, TN for a little "just us" get a way before he had to head back to Korea. Gatlinburg is a beautiful place. We were fortunate enough to rent a chalet with a breathtaking view! Even though it was snowy, I didn't mind (those who know me know that I am not a fan of any sort of wintery weather), the mountains were snow topped and stunning! I'd love to share a few of our photos from that trip! #1 was taken in Cades Cove #2 is hubby and I on a hike and #3 is our view from the dining room window in our chalet.
Once hubby went back to finish his tour in Korea, things for the kiddo, pups and I went back to "normal" for a bit. Then, I got the phone call from the hubster, we were going to be moved once he returned in the summer. What?! NO!!! The plan was to buy our "forever home" right there in Georgia and never have to endure another move again....
After I came to terms with the move, there was a lot of discussion about where we'd live. Do we rent a house again or buy? What's our budget? What if we don't like the area? Well, we decided to look as though we were buying but if we didn't find anything that was right, we'd rent for a year. So, a wonderful realtor in GA did some research for me and found us our realtor here and the house hunt began!
Kate and I made the 1 1/2 hour drive several times to look at many houses over a few months time. I saw a few that were "nice enough" but nothing really struck me as a "forever home" house. Finally, Kate found one and asked "Why are we not looking at this one?" Well, it did appear to have everything we wanted, but I didn't think it was "me" but we added it to the viewing list and Gena (our wonderful realtor~really, she was a blessing and a friend. I will be forever grateful to her for her patience, knowledge, help...) brought us to see it. Long store short, after a lot of "back and forth" in my mind, questioning this and that...Gene said to me one evening on the phone "I think that's the one. Just go buy the house." I still wasn't sure, so scheduled one more trip to view the house with Gena....yup, it was THE house. We went right to Gena's office and put in our offer. After some back and forth with the home owners...our final offer was accepted!!! We got our house!!!!
Late in April, my dad and I made a quick trip to Texas. We were there less than 24 hours. I loaded my car as full as I could get it, cleaned the best I could in such a short amount of time and then..we hit the road again, with one more person. My sweet grandmother, was moving to PA to live with dad and his wife, but first was going to stay with Katie and I in GA for a while. I was over the moon excited; I adore her. I'm so thankful for the memories that were made while she was with Kate and I! Easter dinner, showing Kate how to make her chicken and dumplings, our chats....Here is a picture from Easter.
May rolled around pretty quickly! It was a crazy month. My baby girl turned 21 years old...YIKES! We had to leave earlier than planned to take Meme "home" to PA due to some circumstances out of anyone's control. Once we dropped Meme off, we headed to spend a few days with "Nene and Pap" at Hershey Medical center. Then it was a quick stop in our hometown to help my sister out with a surprise party. After that we headed to my father in law's house.
Kate finally got to meet her littlest cousin and spend some time with his big sister. There was a surprise birthday cake, a little shopping, went to a casino, a trip to Philly. Then it was time to hit the road again...back to GA we went.
Once we returned, things are all a bit fuzzy. I really not feeling well, was crazy busy..so it's a bit of a blur. There was a lot of sorting, cleaning, packing....the move was coming quickly!
In July, my sweet husband returned! We took a whirlwind trip up north to visit everyone, then it was back to more sorting, cleaning, packing. We had a ton to do before the movers came to pack and load everything up. We were able to take a quick trip to Savannah to visit with our very BEST friends, though, and I'm so glad we did! We love them like family and have missed them terribly!
In August, we closed on our beautiful "forever home." We took full advantage of our yards and pool...a lot the unpacking was pretty much put on hold so we could just enjoy! And we sure did!
Fast forward to the day after Thanksgiving. We began to decorate for Christmas. My absolute most favorite time of the year!!! We decorated almost every room downstairs, a little upstairs and were able to put some lights out front! It was so much fun figuring out what would go where! Hubby and I loved seeing it all come together! I'd love to share a Christmasy picture before wrapping this (very long) post up.
~Amy
Thursday, January 1, 2015
Happy New Year!
Out with the old, in with the new. A fresh start. A chance to improve ones self, make better choices, be happier and healthier...doesn't everyone start the New Year with high hopes for a better year to come? For a month or two we really are mindful of our actions and try hard to follows through with our New Years Resolutions, but then, many of us "fall off the wagon" and revert back to our previous selves. Ever wonder why that is? I have. I can't answer for anyone but myself; I don't like change and it takes a while for me to adjust to any sort of change, big or small. Sometimes it's just easier to "do what I know" or what is familiar and comfortable. So why make a resolution? Why not just try to be the best YOU every day? That is what I'm going to try to do. Will I make a not so great choice once in a while? I sure will! I am human, plain and simple.
My plan is to focus on taking better care of ME so that I can be a better mom, wife, daughter, sister, friend....a better ME. I've learned over the last year or so that I do have limitations, physically and mentally, and that is OK. I can not do everything for everyone and that's OK too. Taking care of ME does not make me selfish or a bad person. I am only human.
Many obstacles have been thrown my way over the last few years and I let the negative overtake the positive. I've felt hurt and used by people that I care about, received terrible news about people that I love dearly, have seen loss, been through separations that broke my heart.....the most recent obstacle, my health. I've just gotten too good at neglecting ME.
Luckily, I've really been giving my life a lot of thought and have learned to relay on my God more and more; that brings me peace. I know that I can not change the past, I wouldn't want to because I have learned from every experience, good and bad, but I can change ME. Every day is a chance to start over, to be a little better. I WILL BE A BETTER ME.
(**Those pesky health issues I mentioned, have really wiped me out over months of neglecting symptoms that I thought were stress related. With time, meds., treatment and rest, most of them are "fixable" and I'll be healthy as a horse once again!**)
Soon I'll be blogging recipes, meal ideas, crafts, thoughts, etc. For now I'd like to close by wishing each and every one of you a happy, healthy and blessed 2015. Don't forget to be a better YOU. And smile...it just makes you feel better!
~Amy
My plan is to focus on taking better care of ME so that I can be a better mom, wife, daughter, sister, friend....a better ME. I've learned over the last year or so that I do have limitations, physically and mentally, and that is OK. I can not do everything for everyone and that's OK too. Taking care of ME does not make me selfish or a bad person. I am only human.
Many obstacles have been thrown my way over the last few years and I let the negative overtake the positive. I've felt hurt and used by people that I care about, received terrible news about people that I love dearly, have seen loss, been through separations that broke my heart.....the most recent obstacle, my health. I've just gotten too good at neglecting ME.
Luckily, I've really been giving my life a lot of thought and have learned to relay on my God more and more; that brings me peace. I know that I can not change the past, I wouldn't want to because I have learned from every experience, good and bad, but I can change ME. Every day is a chance to start over, to be a little better. I WILL BE A BETTER ME.
(**Those pesky health issues I mentioned, have really wiped me out over months of neglecting symptoms that I thought were stress related. With time, meds., treatment and rest, most of them are "fixable" and I'll be healthy as a horse once again!**)
Soon I'll be blogging recipes, meal ideas, crafts, thoughts, etc. For now I'd like to close by wishing each and every one of you a happy, healthy and blessed 2015. Don't forget to be a better YOU. And smile...it just makes you feel better!
~Amy
Wednesday, February 15, 2012
Valentine's Day meal & recipes and that Spinach Dip recipe from super Bowl Sunday...
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.
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.
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. |
Subscribe to:
Posts (Atom)