Friday, July 1, 2011
Philly Cheese Steak Pizza
Friday, June 24, 2011
Pasta Fagioli
The finished stew |
Everything ready to be eaten! |
Friday, June 17, 2011
A Classic: Monkey Bread
The Bread! |
Wednesday, May 18, 2011
Pot Pie
4 cups chicken, cooked, cubed
10 oz. package frozen broccoli with cheese sauce, thawed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can potatoes, drained
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas ( i used mixed veggies)
1/4 tsp. pepper
Topping:
1 biscuit mix package
3/4 cup shredded cheddar cheese
Water (amount suggested on package)
Directions:
-In a large pan, combine the first 9 ingredients; bring to a boil. Transfer to a greased 9x13 in baking dish.
-In a small bowl, combine the topping ingredients; spoon over the top. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Tuesday, May 17, 2011
Oven Roasted Chicken
Thursday, May 12, 2011
Veggie Pizza
Tuesday, May 10, 2011
Crabcakes!
Shopping List:
1 egg, lightly beaten
1/2 cup bread crumbs
1/4 cup mayo
1 tsp. grated onion
1/2 tsp. minced parsley
1/2 tsp. Worcestershire
1/4 tsp. seafood seasoning
1/8 tsp. ground mustard
Dash pepper
1 can lump crab meat, drained and flaked ( I actually used two)
1 Tbsp. oil
Sauce:
2 Tbsp. mayo
2 Tbsp. sour cream
1 Tbsp. Dijon mustard
1/2 tsp. lemon juice
1/2 tsp. Worcestershire
Directions:
-In a small bowl, combine the first 9 ingredients; fold in the crab. Refrigerate for 30 minutes. Meanwhile, mix sauce ingredients together.
-In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook for 3-5 minutes on each side or until golden brown. Serve with sauce.
Friday, May 6, 2011
Brownies
Also in honor of the Derby, I thought I would share the recipe I used last year for Bourbon Balls at my sis-in-law's bridal shower. They were a hit! Check them out at the link below (because I'm too lazy to type anymore) :)
Bourbon Balls for the Derby!
Butterscotch Brownies
Thursday, May 5, 2011
But Easter's Over!?!?!
Friday, April 29, 2011
Philly Cooking Creme
1 lb. chicken breast, cut into bite sized pieces
1/2 medium onion, chopped (I used onion instead of the green pepper it called for)
1 can corn, drained
1 can black beans, rinsed and drained (not in original recipe but who doesn't love them?)
1 can diced tomatoes, drained
2 cups hot cooked Rotini pasta
1 container Philadelphia Santa Fe Cooking Creme
1 cups shredded Cheddar cheese
Directions:
-Cook and stir chicken and onion in a large nonstick skillet on medium high heat until chicken is done and onion is soft. Add corn, beans, tomatoes, and creme. Stir and cook for 3 minutes.
-Add pasta and 1/2 cup shredded cheese. Cook and stir for 1-2 minutes until cheese is melted.
-Top with remaining cheese. Remove from heat, cover, and let stand until cheese is melted.
Thursday, April 21, 2011
BBQ Pulled Pork
I finally figured out why my roasts n such haven't been cooking as quickly as the recipes say they should. I recently read (can't remember where) that each time you open the lid to the crock pot/slow cooker, it increases the cook time by 20-30 minutes! I guess the steam creates a seal and allows the food to cook more quickly and evenly.
I won't waste anymore time. On to the recipe! BBQ Pulled Pork! Yummy!
Shopping List:
1/2 cup ketchup
1/3 cup Worcestershire
1/3 cup apple cider vinegar
1 Tbsp. ground mustard (i used Dijon instead)
1 Tbsp. paprika (i used chili powder)
1/4 cup brown sugar
1/2 tsp. liquid smoke (didn't have any so left it out)
dash red pepper flakes
Pinch salt and pepper
1 medium sweet onion, sliced
3 lbs. pork shoulder, trimmed of fat. (any pork roast should do)
Directions:
-Combine all ingredients except for onion and meat in crock pot. Whisk all ingredients until well blended.
-Place pork and onions into mixture, coating both sides of meat.
-Cook for 8-10 hours on low slow cooker setting.
-After meat is cooked, remove from slow cooker and break apart with a fork.
-Place meat back into warm sauce to reheat until serving.
Tuesday, April 19, 2011
Meat Loaf
1 lb. ground beef
1 egg
1 cup bread crumbs
1/2 can tomato soup
1 clove garlic
1/2 tsp. chili powder
1/4 tsp. dried mustard
2 tsp. Worcestershire
Salt and Pepper to taste
SAUCE:
1/2 can tomato soup
1 Tbsp. honey
1 Tbsp. ketchup
1 Tbsp. Dijon mustard
1 tsp. Worcestershire
Directions:
-Mix the meat ingredients together and form into loaf in a foil lined roaster (if you want to save on clean-up time).
-Combine remaining ingredients and spread a layer over the loaf. (I usually have extra leftover).
-Bake meatloaf at 350 degrees for 45 minutes to 1 hour or until internal temperature reaches 160 degrees.
Wednesday, April 13, 2011
Pasta Pasta
Shopping List:
1 box Pasta ( I usually use the little twisty kind, but used penne in this)
1 cucumber, chopped
1 tomato, chopped
1 package imitation crab meat, chopped
Shredded Cheese
Bacon Bits
1 cup mayonnaise (go a little lighter here for a less tangy salad)
1 cup sour cream
1 cup Italian dressing
Directions:
-Cook pasta to al dente according to directions on box. Drain, and rinse with cold water. Store in fridge until ready. Add all toppings to the pasta and combine.
-In a small bowl. combine the mayo, sour cream, and Italian dressing.
-Pour dressing over salad and mix well. (Start with about half of dressing and add more as needed. )
-Store in fridge until ready to serve.
Monday, April 11, 2011
Saucy
Thursday, April 7, 2011
It's Nuts
1 lb. chicken, chopped
1 Tbsp. oil
1 pkg. frozen stir fry veggies
3 cloves garlic, minced
2 Tbsp. brown sugar
4 tsp. corn starch
3/4 tsp. ground ginger
1/3 cup chicken broth
1/3 cup soy sauce
1/4 cup chunky peanut butter
5 drops hot sauce
3 cups chopped cabbage
Chopped Peanuts
Hot cooked rice
Directions:
-In a large skillet or wok, stir fry chicken in oil for 2 minutes. Add vegetables, cook 4 minutes longer. Add garlic; stir fry until chicken is no longer pink and veggies are crisp tender.
-In a small bowl combine the brown sugar, cornstarch, and ginger. Stir in the broth, soy sauce, peanut butter, and hot sauce until well blended. Pour over chicken mixture.
-Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage, cook 2 minutes longer or until crisp tender. Sprinkle with peanuts and serve with rice.
Thursday, March 31, 2011
Super Simple
Shopping List: 1 box elbow macaroni 1 lb. ground beef 1 can tomato soup 1 can corn, drained 1 tsp. sugar Salt to taste
Directions: -Cook pasta according to directions on box (we usually use 1/2 - 3/4 of the box and always have way too much left over for the two of us). Drain. -Meanwhile, cook ground beef until no longer pink. Drain off excess grease if needed. -In a large pan (your pasta pan will work well for this) combine all of the ingredients (beef, pasta, corn, soup, sugar, salt). Stir and heat over medium until well combined and piping hot. -Enjoy!
The Goulash
There aren't really mess ups with this dish because I've made it so many times. I guess you could add other things to it if you wanted, but it seems to work perfectly the way it is. Straight, simple, and to the point.
Happy Eating
Thursday, March 24, 2011
Who said lasagna was hard to make?
Well, sorry mom. I wanted some traditional lasagna, so I set out to do it.
1 medium onion, chopped
2 Tbsp. olive oil
1 lb. ground turkey (or beef, but we love ground turkey)
1 28 oz. jar tomato sauce (we got vodka sauce, which is a little creamier)
1 package lasagna noodles
1 container cottage cheese
1 container Ricotta cheese
2 eggs
1 tsp. dried basil
1/4 cup Parmesan cheese
2 cups Mozzarella cheese
Directions:
-Saute onion in oil until transparent. Add ground turkey and cook until no longer pink. Add tomato sauce and simmer 5-10 minutes.
-Meanwhile, cook lasagna noodles according to directions. We like to under cook them just a bit so they soak up some of the tomato sauce while baking. Maybe about 3/4 of the time the box calls for.
-In a small bowl, combine cottage cheese, ricotta cheese, egg, basil, and Parmesan. Set aside.
-Spread a thin layer of meat sauce in the bottom of a greased 9x13 baking pan. Top with a layer of noodles. Then spread a think layer of cheese mixture on top of the noodles. Lastly, sprinkle a bit of mozzarella cheese. Follow this process of layering until you run out of ingredients. (Usually 3-5 layers). Reserve the bulk of the mozzarella cheese for later.
-Bake covered at 350 degrees for 30 minutes. Remove foil and cover top of lasagna with a decent layer of remaining cheese. Bake, uncovered for another 20-30 minutes or until cheese is melted and bubbly. Let stand 10-15 minutes before cutting.
The Lasagna