Hi everyone!
Tomorrow we are having a Spicy Italian Roast for dinner. I kind of feel like we've had a lot of roasts lately but my husband loves meat and I don't cook it that much in the spring and summer. To be honest, I kind of like all these crockpot meals in the fall and winter! This recipe is very similar to the Pot Roast Italiano we had last week with a few minor changes. On the side we'll be having baked potatoes and green beans.
Spicy Italian Roast
Amy - amylz
3-4 lb. beef rump roast
1 (4 oz.) can sliced mushrooms
1 (1 1/2 oz.) pkg. spaghetti sauce seasoning mix
1 1/2 tsp. garlic salt
1 diced onion
1 (8 oz.) can tomato sauce
2 tablespoons butter, melted
2 tablespoons flour
2 tablespoons tomato paste
Season roast with garlic salt. Place in crock pot or slow cooker. Add mushrooms (drained) and onion. Combine seasoning mix and tomato sauce. Pour over all. Cover and cook on low 8-10 hours. To thicken gravy, make a paste of 2 tablespoons melted butter and 2 tablespoons flour. Add 2 tablespoons tomato paste. Stir into meat drippings in bottom of crock pot. Cover and cook on high approximately 30 minutes or until thickened.
Amy
Wednesday, November 30, 2011
Tuesday, November 29, 2011
Potato Topped Chicken Pie
Hi everyone!
Tomorrow we are having Potato Topped Chicken Pie for dinner. This is an Emeril recipe so it should be pretty good. My husband loves pot pies and I love the idea of the potatoes on top instead of pie crust, almost like a shepherd's pie. This is also a great recipe for leftover chicken. If you don't have any leftover chicken you can cube up some breasts or thighs and cook them in a saute pan or buy a rottiserie chicken and tear that up. Since this is full of veggie and potatoes, I'm considering this a complete meal!
Potato Topped Chicken Pie
Amy - amylz
Recipe courtesy Emeril Lagasse, 2004
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
2 carrots, peeled, trimmed and diced
2 stalks celery, trimmed and diced
1 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces mushrooms, trimmed and sliced
1/2 teaspoon chopped fresh thyme leaves
2 tablespoons dry sherry
1/4 cup all-purpose flour
2 cups chicken stock
1 cup half-and-half
3 cups cubed cooked chicken
1/2 cup fresh or frozen peas
1 tablespoon chopped fresh parsley leaves
6 russet potatoes, peeled
Grease a 2-quart casserole and set aside. In a large pot, melt the butter and heat the oil over medium-high heat. Add the onions, carrots and celery and cook, stirring, until soft, 3 to 4 minutes. Add the garlic, Essence, salt, and pepper and cook, stirring, for 30 seconds. Add the mushrooms and thyme and cook, stirring, until the mushrooms are soft and have given off their liquid, about 3 minutes. Add the sherry and cook until most of the liquid is evaporated. Stir in the flour and cook, stirring, for 2 minutes. Stirring constantly, slowly add the chicken stock and half-and-half and cook until the mixture is smooth and thickened, about 5 minutes. Add the chicken, peas, and parsley, stir well, and cook until chicken is heated through. Fill a deep heavy pot halfway with oil and heat until oil is 360 degrees F. Shred the potatoes on a mandoline to make shoestring fries and fry until golden brown and cooked through. Remove from oil with a spider or slotted spoon and drain on a paper towel-lined plate. Pour chicken mixture into a casserole dish and top with the shoestring potatoes. Serve hot.
Amy
Tomorrow we are having Potato Topped Chicken Pie for dinner. This is an Emeril recipe so it should be pretty good. My husband loves pot pies and I love the idea of the potatoes on top instead of pie crust, almost like a shepherd's pie. This is also a great recipe for leftover chicken. If you don't have any leftover chicken you can cube up some breasts or thighs and cook them in a saute pan or buy a rottiserie chicken and tear that up. Since this is full of veggie and potatoes, I'm considering this a complete meal!
Potato Topped Chicken Pie
Amy - amylz
Recipe courtesy Emeril Lagasse, 2004
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
2 carrots, peeled, trimmed and diced
2 stalks celery, trimmed and diced
1 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces mushrooms, trimmed and sliced
1/2 teaspoon chopped fresh thyme leaves
2 tablespoons dry sherry
1/4 cup all-purpose flour
2 cups chicken stock
1 cup half-and-half
3 cups cubed cooked chicken
1/2 cup fresh or frozen peas
1 tablespoon chopped fresh parsley leaves
6 russet potatoes, peeled
Grease a 2-quart casserole and set aside. In a large pot, melt the butter and heat the oil over medium-high heat. Add the onions, carrots and celery and cook, stirring, until soft, 3 to 4 minutes. Add the garlic, Essence, salt, and pepper and cook, stirring, for 30 seconds. Add the mushrooms and thyme and cook, stirring, until the mushrooms are soft and have given off their liquid, about 3 minutes. Add the sherry and cook until most of the liquid is evaporated. Stir in the flour and cook, stirring, for 2 minutes. Stirring constantly, slowly add the chicken stock and half-and-half and cook until the mixture is smooth and thickened, about 5 minutes. Add the chicken, peas, and parsley, stir well, and cook until chicken is heated through. Fill a deep heavy pot halfway with oil and heat until oil is 360 degrees F. Shred the potatoes on a mandoline to make shoestring fries and fry until golden brown and cooked through. Remove from oil with a spider or slotted spoon and drain on a paper towel-lined plate. Pour chicken mixture into a casserole dish and top with the shoestring potatoes. Serve hot.
Amy
Monday, November 28, 2011
Pot Roast Italiano
Hi everyone!
Tomorrow we are having Pot Roast Italiano. I love the idea of this roast so I hope it turns out as good. On the side I'm going to do baked potatoes and a green salad.
Pot Roast Italiano
Amy (amyanne9)
1 2-3# beef chuck roast
1 14.5 oz. can diced tomatoes, drained
1 12 oz. can tomato sauce
2 t. red wine vinegar
2 medium onions, sliced
1 t. oregano
1 t. garlic powder (or to taste)
1 t. basil
salt and pepper (to taste)
1 6 oz. can tomato paste
grated parmesan cheese
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot and add parmesan cheese to taste. Add meat back to gravy and serve.
Amy
Tomorrow we are having Pot Roast Italiano. I love the idea of this roast so I hope it turns out as good. On the side I'm going to do baked potatoes and a green salad.
Pot Roast Italiano
Amy (amyanne9)
1 2-3# beef chuck roast
1 14.5 oz. can diced tomatoes, drained
1 12 oz. can tomato sauce
2 t. red wine vinegar
2 medium onions, sliced
1 t. oregano
1 t. garlic powder (or to taste)
1 t. basil
salt and pepper (to taste)
1 6 oz. can tomato paste
grated parmesan cheese
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot and add parmesan cheese to taste. Add meat back to gravy and serve.
Amy
Sunday, November 27, 2011
Pork Chops with Pear Sauce
Hi everyone!
Tomorrow we are having Pork Chops with Pear Sauce for dinner. You could totally sub apples for the pears if you prefer. On the side I'm going to serve some garlic bread and green beans.
Pork Chops with Pear Sauce
Sarah ~ Mama2Elli-Bean ~ Weight Watchers Ultimate Flex & Core Cookbook
Makes 4-5 WW pts servings
2 tsp canola oil
2 ripe pears, peeled & chopped
3/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp lemon zest
1/2 tsp vanilla
3/4 tsp salt
1/2 tsp paprika
1/4 tsp pepper
4-1/4 lb 1/2” thick boneless, center-cut pork loin chops, trimmed
Heat 1 tsp of the oil in a small saucepan over med heat. Add the pears, 1/2 tsp cinnamon & the nutmeg; cook, stirring frequently and mashing the pears with a spoon, until thick and the pears are tender, about 4 mins. Remove the pan from the heat; stir in the lemon zest and vanilla. Set aside. Combine the remaining 1/4 tsp cinnamon, the salt, paprika, and pepper in a bowl. Rub the mixture over the pork. Heat the remaining 1 tsp oil in a medium nonstick skillet over med-high heat. Add the pork and cook until well browned and cooked through, about 4 mins on each side. Serve with the pear sauce (1 serving = 1 piece of pork & 3 tbsp pear sauce).
221 calories, 9g fat (3g saturated fat & 0g trans fat), 67mg cholesterol, 488mg sodium, 11g carbs, 2g fiber, 24g protein
Amy
Tomorrow we are having Pork Chops with Pear Sauce for dinner. You could totally sub apples for the pears if you prefer. On the side I'm going to serve some garlic bread and green beans.
Pork Chops with Pear Sauce
Sarah ~ Mama2Elli-Bean ~ Weight Watchers Ultimate Flex & Core Cookbook
Makes 4-5 WW pts servings
2 tsp canola oil
2 ripe pears, peeled & chopped
3/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp lemon zest
1/2 tsp vanilla
3/4 tsp salt
1/2 tsp paprika
1/4 tsp pepper
4-1/4 lb 1/2” thick boneless, center-cut pork loin chops, trimmed
Heat 1 tsp of the oil in a small saucepan over med heat. Add the pears, 1/2 tsp cinnamon & the nutmeg; cook, stirring frequently and mashing the pears with a spoon, until thick and the pears are tender, about 4 mins. Remove the pan from the heat; stir in the lemon zest and vanilla. Set aside. Combine the remaining 1/4 tsp cinnamon, the salt, paprika, and pepper in a bowl. Rub the mixture over the pork. Heat the remaining 1 tsp oil in a medium nonstick skillet over med-high heat. Add the pork and cook until well browned and cooked through, about 4 mins on each side. Serve with the pear sauce (1 serving = 1 piece of pork & 3 tbsp pear sauce).
221 calories, 9g fat (3g saturated fat & 0g trans fat), 67mg cholesterol, 488mg sodium, 11g carbs, 2g fiber, 24g protein
Amy
Saturday, November 26, 2011
Shortcut Carrot Cake, Snack Mix Squares
Hi everyone!
Tomorrow we are having dinner with friends so I wanted to give you a couple recipes I plan to make this week. First is for Shortcut Carrot Cake. The only change I will make is to omit the pecans (we are nut free). Then second recipe is for Snack Mix Squares. I think you could really throw in whatever you like.
Shortcut Carrot Cake
Amy - amylz
1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.
MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.
Snack Mix Squares
Katie (KatieDid)
Taste of Home
2 1/2 c halved pretzel sticks
2 c Corn Chex (I used store-brand Crispix)
1 1/2 c M&Ms plain chocolate candies
1/2 c butter or margarine
1/3 c creamy peanut butter (I used natural)
5 c miniature marshmallows
In a large bowl, combine the pretzels, cereal and M&Ms. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallow are melted and mixture is smooth. Pour over pretzel mixture; stir to coat. Press into a greased 13x9 inch baking pan. Cool until firm; cut into squares.
Amy
Tomorrow we are having dinner with friends so I wanted to give you a couple recipes I plan to make this week. First is for Shortcut Carrot Cake. The only change I will make is to omit the pecans (we are nut free). Then second recipe is for Snack Mix Squares. I think you could really throw in whatever you like.
Shortcut Carrot Cake
Amy - amylz
1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.
MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.
Snack Mix Squares
Katie (KatieDid)
Taste of Home
2 1/2 c halved pretzel sticks
2 c Corn Chex (I used store-brand Crispix)
1 1/2 c M&Ms plain chocolate candies
1/2 c butter or margarine
1/3 c creamy peanut butter (I used natural)
5 c miniature marshmallows
In a large bowl, combine the pretzels, cereal and M&Ms. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallow are melted and mixture is smooth. Pour over pretzel mixture; stir to coat. Press into a greased 13x9 inch baking pan. Cool until firm; cut into squares.
Amy
Friday, November 25, 2011
KRAFT Turkey-Apple Sandwich, Hot Chicken and Salami Sub Sandwiches
Hi everyone!
Here are the sandwiches for this week:
KRAFT Turkey-Apple Sandwich
Amy (amylz)
1 serving
2 tsp. MIRACLE WHIP Dressing
2 tsp. KRAFT Light CATALINA Dressing
2 slices whole wheat bread
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
1 KRAFT Sharp Cheddar Singles
6 thin slices apple
MIX dressings; spread onto 1 bread slice. TOP with turkey, Singles, apples and remaining bread slice.
Hot Chicken and Salami Sub Sandwiches
Amy - amylz
Makes 4 sandwiches
4 - submarine rolls
2 - tablespoon butter or margarine, soft
4 - ounces salami
4 - ounces mozzarella cheese
4 - ounces deli chicken
8 - ounces blue cheese, crumbled
Preheat oven to 425F. Slice rolls in half and butter each half. Place the salami on the bottom half. Next, add the cheese slice, then the chicken. Top with blue cheese. Place the top roll half on the bottom half and wrap in aluminum foil. Heat for 15 to 20 minutes.
Amy
Here are the sandwiches for this week:
KRAFT Turkey-Apple Sandwich
Amy (amylz)
1 serving
2 tsp. MIRACLE WHIP Dressing
2 tsp. KRAFT Light CATALINA Dressing
2 slices whole wheat bread
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
1 KRAFT Sharp Cheddar Singles
6 thin slices apple
MIX dressings; spread onto 1 bread slice. TOP with turkey, Singles, apples and remaining bread slice.
Hot Chicken and Salami Sub Sandwiches
Amy - amylz
Makes 4 sandwiches
4 - submarine rolls
2 - tablespoon butter or margarine, soft
4 - ounces salami
4 - ounces mozzarella cheese
4 - ounces deli chicken
8 - ounces blue cheese, crumbled
Preheat oven to 425F. Slice rolls in half and butter each half. Place the salami on the bottom half. Next, add the cheese slice, then the chicken. Top with blue cheese. Place the top roll half on the bottom half and wrap in aluminum foil. Heat for 15 to 20 minutes.
Amy
Thursday, November 24, 2011
Flower Parfait, Apple Walnut Oatmeal, Brown Sugar Oatmeal Pancakes, Oatmeal Brulee, Cherry and Tangerine Oatmeal
Hi everyone! Happy Thanksgiving!
Here are the breakfasts for this week:
Flower Parfait
Rely on nonfat flavored yogurt to create a quick and tasty kid's breakfast with a flower decoration on top. The parfait consists of layered honey granola, blueberry yogurt and diced strawberries. Six small strawberry slices form a flower shape on the top layer of yogurt and a roasted peanut provides the flower center.
Apple Walnut Oatmeal
Amy (amylz) MrBreakfast.com
(This recipe yields 4 servings)
2 cups old-fashioned oatmeal (not instant)
1 cup low-fat milk
2 medium apples - cored and peeled and diced
1/2 cup crushed walnuts
2 Tablespoons maple syrup
1 teaspoon cinnamon
Cook oatmeal per package directions. Stir in the apples pieces, 3/4 of the nuts, cinnamon and maple syrup. Distribute oats among four bowls. Top with milk and remaining walnuts.
Brown Sugar Oatmeal Pancakes
Amy (amylz)
(4 servings)
1/2 cup wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup packed brown sugar
1 large egg
1 cup buttermilk
1 Tablespoons canola oil
1/2 cup quick cooking oats
In a large bowl, mix together the flours, brown sugar, salt and baking soda. In a small bowl, beat the egg with the buttermilk and oil. Add to dry ingredients. Mix well. Add oats and mix. Add more milk if batter is too thick. Dollop batter onto hot, lightly greased griddle in 1/4 amounts per pancake. Cook until edges are dry and middles bubble. Flip and cook other side until golden brown. For a variation, fold some raisins or finely chopped nuts into the completed batter.
Oatmeal Brulee
Amy (amylz)
(2 servings)
2 cups water
1 cup oatmeal - Old Fashioned or quick cooking
1 large egg
3 Tablespoons brown sugar
1/2 cup heavy cream
1/2 cup sliced strawberries (tossed with 1 or 2 teaspoons of sugar)
1 teaspoon white sugar for dusting
Preheat oven to 325 degrees. Grease or butter to small baking dishes or ramekins. Place water in pot with 1 Tablespoon of the brown sugar. Bring to boil. Add the oatmeal and reduce heat to a simmer. Cook oatmeal for approximately 5 minutes until desired texture is reached. While the oatmeal is cooking, mix the egg with the remaining 2 Tablespoons of brown sugar and the cream. Beat well with a fork. Once oatmeal is cooked, place equal amounts in each of the prepared dishes. Pour equal amounts of the egg mixture on top of each. Place in preheated oven for 5 minutes. Sprinkle the top of each dish with white sugar. Continue to bake for 15 minutes or until liquid is set and the top is browned. Garnish with equal amounts of strawberries. Serve warm.
Cherry and Tangerine Oatmeal
~*~Sandy~*~
1 cup steel-cut oats
1/2 cup dried tart cherries
2 tsp finely shredded tangerine peel or orange peel
1/4 tsp ground cinnamon
1/8 tsp salt
2 cups milk
2 T butter
Milk, warmed (optional)
4 tsp raw sugar (turbinado) or granulated sugar
1/4 cup hazelnuts, pecans, almonds, or walnuts, toasted and chopped
In a nonmetal bowl combine oats, cherries, tangerine peel, cinnamon, salt, and nutmeg. Stir in milk; cover and chill for 8 to 24 hours. To serve, transfer oatmeal mixture to a medium saucepan. Heat just to boiling; reduce heat. Simmer, uncovered for 5 minutes or until oatmeal is done, stirring occasionally. Remove from heat. Stir in butter until melted. If desired, add additional milk to make desired consistency. Spoon into 4 bowls; sprinkle with sugar and nuts. Serve with additional milk, if desired. Makes 4 servings.
Amy
Here are the breakfasts for this week:
Flower Parfait
Rely on nonfat flavored yogurt to create a quick and tasty kid's breakfast with a flower decoration on top. The parfait consists of layered honey granola, blueberry yogurt and diced strawberries. Six small strawberry slices form a flower shape on the top layer of yogurt and a roasted peanut provides the flower center.
Apple Walnut Oatmeal
Amy (amylz) MrBreakfast.com
(This recipe yields 4 servings)
2 cups old-fashioned oatmeal (not instant)
1 cup low-fat milk
2 medium apples - cored and peeled and diced
1/2 cup crushed walnuts
2 Tablespoons maple syrup
1 teaspoon cinnamon
Cook oatmeal per package directions. Stir in the apples pieces, 3/4 of the nuts, cinnamon and maple syrup. Distribute oats among four bowls. Top with milk and remaining walnuts.
Brown Sugar Oatmeal Pancakes
Amy (amylz)
(4 servings)
1/2 cup wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup packed brown sugar
1 large egg
1 cup buttermilk
1 Tablespoons canola oil
1/2 cup quick cooking oats
In a large bowl, mix together the flours, brown sugar, salt and baking soda. In a small bowl, beat the egg with the buttermilk and oil. Add to dry ingredients. Mix well. Add oats and mix. Add more milk if batter is too thick. Dollop batter onto hot, lightly greased griddle in 1/4 amounts per pancake. Cook until edges are dry and middles bubble. Flip and cook other side until golden brown. For a variation, fold some raisins or finely chopped nuts into the completed batter.
Oatmeal Brulee
Amy (amylz)
(2 servings)
2 cups water
1 cup oatmeal - Old Fashioned or quick cooking
1 large egg
3 Tablespoons brown sugar
1/2 cup heavy cream
1/2 cup sliced strawberries (tossed with 1 or 2 teaspoons of sugar)
1 teaspoon white sugar for dusting
Preheat oven to 325 degrees. Grease or butter to small baking dishes or ramekins. Place water in pot with 1 Tablespoon of the brown sugar. Bring to boil. Add the oatmeal and reduce heat to a simmer. Cook oatmeal for approximately 5 minutes until desired texture is reached. While the oatmeal is cooking, mix the egg with the remaining 2 Tablespoons of brown sugar and the cream. Beat well with a fork. Once oatmeal is cooked, place equal amounts in each of the prepared dishes. Pour equal amounts of the egg mixture on top of each. Place in preheated oven for 5 minutes. Sprinkle the top of each dish with white sugar. Continue to bake for 15 minutes or until liquid is set and the top is browned. Garnish with equal amounts of strawberries. Serve warm.
Cherry and Tangerine Oatmeal
~*~Sandy~*~
1 cup steel-cut oats
1/2 cup dried tart cherries
2 tsp finely shredded tangerine peel or orange peel
1/4 tsp ground cinnamon
1/8 tsp salt
2 cups milk
2 T butter
Milk, warmed (optional)
4 tsp raw sugar (turbinado) or granulated sugar
1/4 cup hazelnuts, pecans, almonds, or walnuts, toasted and chopped
In a nonmetal bowl combine oats, cherries, tangerine peel, cinnamon, salt, and nutmeg. Stir in milk; cover and chill for 8 to 24 hours. To serve, transfer oatmeal mixture to a medium saucepan. Heat just to boiling; reduce heat. Simmer, uncovered for 5 minutes or until oatmeal is done, stirring occasionally. Remove from heat. Stir in butter until melted. If desired, add additional milk to make desired consistency. Spoon into 4 bowls; sprinkle with sugar and nuts. Serve with additional milk, if desired. Makes 4 servings.
Amy
Wednesday, November 23, 2011
Potato Gratin with Mustard and White Cheddar, Jalapeno Popper Cups, Bacon-Wrapped Jalapeno Thingies
Hi everyone!
Tomorrow is Thanksgiving and I have so much to be thankful for. We will be spending the day with my family and here is what I'm brining this year. For the main dinner I'm going to make Potato Gratin with Mustard and White Cheddar. This is just a different take on Au Gratin potatoes. I'm planning to prepare these the night before and then I'm going to cook them about an hour before we eat so it has time to really set up. Then, I'm kind of known for appetizers in my family and this year I'm going spicy. First are Jalapeno Popper Cups which are from the Pillsbury Bake Off 2009. I am going to make these up ahead of time and then just bake them when I am ready for them. The second appetizer is Bacon Wrapped Jalapeno Thingies from Pioneer Woman. You can assemble these way ahead of time and freeze them if you prefer. You can cook them and serve hot or at room temp. Also, you control the heat by how much of the membrane you scoop out of the jalapeno. I'll probably do some hot and some very mild.
Potato Gratin with Mustard and White Cheddar
(Maggie via Bon Appetit)
1 T. butter
1 c. fresh bread crumbs (or panko)
1 T. dried thyme
2 tsp. coarse salt
1 tsp. ground pepper
1 lb. sharp white cheddar
1/4 c. flour
5 lbs. russet potatoes, peeled & thinly sliced
4 c. canned low-salt chicken broth
1 c. whipping cream
6 T. Dijon mustard
Melt butter in skillet, add bread crumbs & stir until golden brown. (can be prepared up to 2 days ahead, cover & let stand at rm. temp)Preheat oven to 400. Butter 15x10x2 (4qt) glass baking dish (I’ve used 13x9x2 & it works). Mix thyme, salt & pepper in a small bowl. Combine grated cheese & flour in a large bowl, toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared baking dish. Sprinkle 1/3 of the thyme mixture, then a 1/3 of the cheese mixture over. Repeat layers 2 more times. Whisk chicken broth, whipping cream & Dijon mustard in a medium bowl to blend. Pour broth mixture over potatoes. Bake potatoes 30 minutes. Sprinkle butter bread crumbs over top and bake 1 hour more, or until potatoes are tender. Let stand 15 minutes before serving.
Jalapeno Popper Cups
Tracy Schuhmacher (Pilsbury Bake-Off)
1 can 12 oz Pillsbury Golden Layers refigerated buttermilk biscuits
1 can chopped green chiles, drained
1/2 cup shredded Chedder cheese
1/3 cup mayonaise
2 Tbs. bacon pieces
1 teaspoon dried minced onion
20 pickled jalapeno slices, drained
1. Heat the oven to 375. Separate each biscuit into 2 rounds. Press 1 round in the bottom and sides of each of 20 ungreased mini muffin cups.
2. In a smll bowl, mix remaining ingredients except jalapeno slices. Spoon heaping 1 teaspoon mixture into each cup top with 1 jalapeno slice.
3. bake 13-19 min. or until edges are golden brown. Remove to serving platter. Let stand 5 min. Serve warm.
Bacon-Wrapped Jalapeno Thingies
Pioneer Woman
Fresh Jalapenos, 2-3 inches in size
Cream Cheese, softened
Thin (regular) bacon, sliced into thirds
Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon piece (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use.) Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of a bite to it. Serve immediately, or they’re also great at room temperature. You’ll love these so much, you’re gonna come out of your skin. Or something like that.
Amy
Tomorrow is Thanksgiving and I have so much to be thankful for. We will be spending the day with my family and here is what I'm brining this year. For the main dinner I'm going to make Potato Gratin with Mustard and White Cheddar. This is just a different take on Au Gratin potatoes. I'm planning to prepare these the night before and then I'm going to cook them about an hour before we eat so it has time to really set up. Then, I'm kind of known for appetizers in my family and this year I'm going spicy. First are Jalapeno Popper Cups which are from the Pillsbury Bake Off 2009. I am going to make these up ahead of time and then just bake them when I am ready for them. The second appetizer is Bacon Wrapped Jalapeno Thingies from Pioneer Woman. You can assemble these way ahead of time and freeze them if you prefer. You can cook them and serve hot or at room temp. Also, you control the heat by how much of the membrane you scoop out of the jalapeno. I'll probably do some hot and some very mild.
Potato Gratin with Mustard and White Cheddar
(Maggie via Bon Appetit)
1 T. butter
1 c. fresh bread crumbs (or panko)
1 T. dried thyme
2 tsp. coarse salt
1 tsp. ground pepper
1 lb. sharp white cheddar
1/4 c. flour
5 lbs. russet potatoes, peeled & thinly sliced
4 c. canned low-salt chicken broth
1 c. whipping cream
6 T. Dijon mustard
Melt butter in skillet, add bread crumbs & stir until golden brown. (can be prepared up to 2 days ahead, cover & let stand at rm. temp)Preheat oven to 400. Butter 15x10x2 (4qt) glass baking dish (I’ve used 13x9x2 & it works). Mix thyme, salt & pepper in a small bowl. Combine grated cheese & flour in a large bowl, toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared baking dish. Sprinkle 1/3 of the thyme mixture, then a 1/3 of the cheese mixture over. Repeat layers 2 more times. Whisk chicken broth, whipping cream & Dijon mustard in a medium bowl to blend. Pour broth mixture over potatoes. Bake potatoes 30 minutes. Sprinkle butter bread crumbs over top and bake 1 hour more, or until potatoes are tender. Let stand 15 minutes before serving.
Jalapeno Popper Cups
Tracy Schuhmacher (Pilsbury Bake-Off)
1 can 12 oz Pillsbury Golden Layers refigerated buttermilk biscuits
1 can chopped green chiles, drained
1/2 cup shredded Chedder cheese
1/3 cup mayonaise
2 Tbs. bacon pieces
1 teaspoon dried minced onion
20 pickled jalapeno slices, drained
1. Heat the oven to 375. Separate each biscuit into 2 rounds. Press 1 round in the bottom and sides of each of 20 ungreased mini muffin cups.
2. In a smll bowl, mix remaining ingredients except jalapeno slices. Spoon heaping 1 teaspoon mixture into each cup top with 1 jalapeno slice.
3. bake 13-19 min. or until edges are golden brown. Remove to serving platter. Let stand 5 min. Serve warm.
Bacon-Wrapped Jalapeno Thingies
Pioneer Woman
Fresh Jalapenos, 2-3 inches in size
Cream Cheese, softened
Thin (regular) bacon, sliced into thirds
Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon piece (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use.) Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of a bite to it. Serve immediately, or they’re also great at room temperature. You’ll love these so much, you’re gonna come out of your skin. Or something like that.
Amy
Tuesday, November 22, 2011
Potato Chowder
Hi everyone!
Tomorrow we are having Potato Chowder for dinner. This is done in the crockpot. I think this recipe is from Taste of Home and Katie added that she likes to do some additional seasonings and cheese. The original recipe doesn't call for this. On the side I'm going to have some green salad and rolls. Since it's the night before Thanksgiving, I like to serve something very unlike Thanksgiving dinner but still stick with the fall feel of things. Plus, since this is done in the crockpot I am freed up in the evening to cook for Thanksgiving day.
Potato Chowder
Katie (KatieDid)
8 cups diced potatoes (unpeeled)
1/3 c chopped onion
3 cans (14-1/2 oz each) chicken broth
1 can (10-3/4 oz) condensed cream of chicken soup
1/4 tsp pepper
1 pkg (8 oz) cream cheese, cubed (1/3 less fat)
1/2 lb sliced bacon, cooked and crumbled, optional
Snipped chives, optional
Cheddar cheese, optional
Note: I usually add a little garlic powder or garlic and herb seasoning. I also add some cheese (maybe 1/2 to 1 cup, sometimes more) at the end of the cooking time.
In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon, chives and cheese if desired.
Amy
Tomorrow we are having Potato Chowder for dinner. This is done in the crockpot. I think this recipe is from Taste of Home and Katie added that she likes to do some additional seasonings and cheese. The original recipe doesn't call for this. On the side I'm going to have some green salad and rolls. Since it's the night before Thanksgiving, I like to serve something very unlike Thanksgiving dinner but still stick with the fall feel of things. Plus, since this is done in the crockpot I am freed up in the evening to cook for Thanksgiving day.
Potato Chowder
Katie (KatieDid)
8 cups diced potatoes (unpeeled)
1/3 c chopped onion
3 cans (14-1/2 oz each) chicken broth
1 can (10-3/4 oz) condensed cream of chicken soup
1/4 tsp pepper
1 pkg (8 oz) cream cheese, cubed (1/3 less fat)
1/2 lb sliced bacon, cooked and crumbled, optional
Snipped chives, optional
Cheddar cheese, optional
Note: I usually add a little garlic powder or garlic and herb seasoning. I also add some cheese (maybe 1/2 to 1 cup, sometimes more) at the end of the cooking time.
In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon, chives and cheese if desired.
Amy
Monday, November 21, 2011
Pork Chops with Country Gravy
Hi everyone!
Tomorrow we are having Pork Chops with Country Gravy from Cooking Light for dinner. On the side I'm making mashed potatoes and roasted vegetables. I love to do mushrooms, some type of squash and maybe green beans or asparagus. Yum!
Pork Chops with Country Gravy
Carrie (Carrie27000), from Cooking Light
4 servings (serving size: 1 chop and 1/2 cup gravy)
1/4 cup all-purpose flour (about 1 ounce)
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 tablespoon butter
Cooking spray
1 1/2 cups 1% low-fat milk
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
Amy
Tomorrow we are having Pork Chops with Country Gravy from Cooking Light for dinner. On the side I'm making mashed potatoes and roasted vegetables. I love to do mushrooms, some type of squash and maybe green beans or asparagus. Yum!
Pork Chops with Country Gravy
Carrie (Carrie27000), from Cooking Light
4 servings (serving size: 1 chop and 1/2 cup gravy)
1/4 cup all-purpose flour (about 1 ounce)
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 tablespoon butter
Cooking spray
1 1/2 cups 1% low-fat milk
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
Amy
Sunday, November 20, 2011
Italian Style Meatloaf
Hi everyone!
Tomorrow we are having Italian Style Meatloaf for dinner. Instead of baking in a loaf pan, I like to cook my meatloaf on a roasting pan with the slotted drain pan underneath for all the grease to drain off. On the side I'm going to serve some whole wheat pasta tossed with EVOO and basil and green beans.
Italian Style Meatloaf
(Janelle, Contadina)
2 lb lean ground beef
1 C Italian bread crumbs
8 oz tomato sauce
1 C chopped onion
1/2 C chopped green pepper
2 egg
1 tsp basil, crushed
Combine meat, bread crumbs, 3/4 C tomato sauce, onion, green pepper, egg and basil in large bowl. Season with salt and pepper, if desired; mix well. Press into loaf pan. Bake in preheated 350 degree oven, 45 minutes, drain. Spoon remaining tomato sauce over meat loaf. Bake 10 minutes longer. Let stand 5 minutes before serving. Sprinkle with parmesan cheese, if desired.
Amy
Tomorrow we are having Italian Style Meatloaf for dinner. Instead of baking in a loaf pan, I like to cook my meatloaf on a roasting pan with the slotted drain pan underneath for all the grease to drain off. On the side I'm going to serve some whole wheat pasta tossed with EVOO and basil and green beans.
Italian Style Meatloaf
(Janelle, Contadina)
2 lb lean ground beef
1 C Italian bread crumbs
8 oz tomato sauce
1 C chopped onion
1/2 C chopped green pepper
2 egg
1 tsp basil, crushed
Combine meat, bread crumbs, 3/4 C tomato sauce, onion, green pepper, egg and basil in large bowl. Season with salt and pepper, if desired; mix well. Press into loaf pan. Bake in preheated 350 degree oven, 45 minutes, drain. Spoon remaining tomato sauce over meat loaf. Bake 10 minutes longer. Let stand 5 minutes before serving. Sprinkle with parmesan cheese, if desired.
Amy
Saturday, November 19, 2011
Pineapple Pork Roast Dinner, Strawberry Cream Trifle
Hi everyone!
Tomorrow we are having Pineapple Pork Roast Dinner. This is done in the crockpot. On the side we'll be having rice and sauteed zucchini. I am also planning to make this Strawberry Cream Trifle for a dessert this week.
Pineapple Pork Roast Dinner
Amy - amylz
1 pork roast (about 3 lbs)
salt
pepper
1 can crushed pineapple (8 oz)
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 clove garlic, minced
1/4 teaspoon dried basil
2 tablespoons flour
1/4 cup cold water
Cut trimmed roast in half, if necessary, and place in crock pot. Salt and pepper to taste. Combine all ingredients except flour and water; pour over roast. Cover and cook on low for 8 to 10 hours. Remove roast. Drain pineapple and reserve cooking liquid. Return meat and pineapple to cooker. Add water to liquid to make 1 3/4 cups. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast; serve.
Strawberry Cream Trifle
Smorley77
The Pampered Chef, Ltd., 2001
1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar
Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.
Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.
To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.
To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.
Yield: 12 servings
Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g
Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
To make a strawberry fan, open the Egg Slicer Plus and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.
Amy
Tomorrow we are having Pineapple Pork Roast Dinner. This is done in the crockpot. On the side we'll be having rice and sauteed zucchini. I am also planning to make this Strawberry Cream Trifle for a dessert this week.
Pineapple Pork Roast Dinner
Amy - amylz
1 pork roast (about 3 lbs)
salt
pepper
1 can crushed pineapple (8 oz)
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 clove garlic, minced
1/4 teaspoon dried basil
2 tablespoons flour
1/4 cup cold water
Cut trimmed roast in half, if necessary, and place in crock pot. Salt and pepper to taste. Combine all ingredients except flour and water; pour over roast. Cover and cook on low for 8 to 10 hours. Remove roast. Drain pineapple and reserve cooking liquid. Return meat and pineapple to cooker. Add water to liquid to make 1 3/4 cups. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast; serve.
Strawberry Cream Trifle
Smorley77
The Pampered Chef, Ltd., 2001
1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar
Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.
Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.
To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.
To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.
Yield: 12 servings
Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g
Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
To make a strawberry fan, open the Egg Slicer Plus and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.
Amy
Friday, November 18, 2011
The New Yorker Sandwich, Filibuster Sandwich, Cheesy Barbecue Chicken Breast Sandwich
Hi everyone!
Here are the sandwiches for this week:
The New Yorker Sandwich
Amy (amylz)
Makes 4 sandwich alanskitchen.com
8 slices dark rye bread
16 teaspoons Russian or Thousand Island dressing
8 ounces corned beef
1-1/2 cups coleslaw
4 ounces Swiss cheese (1 or 2 slices)
4 pats butter
Spread the dressing on each bread slice. On one slice, place the corned beef, then the coleslaw, and then the cheese. Place the second slice on the top with the dressing side down. Butter the top of the sandwich and place buttered side down on a preheated griddle. Now butter the other side of the sandwich, which is the topside. Heat the sandwich until bread is golden brown. Turn once and allow the other side to become golden brown. Cut the sandwich in half and serve.
Filibuster Sandwich
Amy (amylz)
Makes 4 servings
4 Kaiser rolls, split
1/4 cup horseradish sauce
4 slices Cotto Salami
4 slices Beef Bologna
4 slices Swiss Cheese
8 slices Kosher Dill Sandwich pickles
1/4 cup coleslaw
4 thin slices red onion
Spread each roll with 1 Tablespoon Horseradish sauce. Cover bottom half of each roll with 1 slice each salami, bologna and cheese. Top with 2 pickle slices, 1 Tablespoon Coleslaw and 1 onion slice. Cover with top halves of rolls.
Cheesy Barbecue Chicken Breast Sandwich
Amy (amylz)
Makes 4 servings
1 - Tablespoon oil
1/2 - cup sliced onion
1/2 - cup green pepper strips
4 - boneless skinless chicken breast halves (about 1-1/4 pounds
1/3 - cup barbecue sauce
4 - American Cheese Slices
4 - Kaiser rolls, split, toasted
Preheat broiler. In skillet on medium heat, add oil, onion and green pepper. Cook until tender and set aside. Brush both sides of chicken breasts with barbecue sauce. Broil 6 to 7 minutes on each side or until cooked through. Top each chicken breast with cheese slice. Broil until process cheese is melted. Fill rolls with chicken. Top with onion and green pepper.
Amy
Here are the sandwiches for this week:
The New Yorker Sandwich
Amy (amylz)
Makes 4 sandwich alanskitchen.com
8 slices dark rye bread
16 teaspoons Russian or Thousand Island dressing
8 ounces corned beef
1-1/2 cups coleslaw
4 ounces Swiss cheese (1 or 2 slices)
4 pats butter
Spread the dressing on each bread slice. On one slice, place the corned beef, then the coleslaw, and then the cheese. Place the second slice on the top with the dressing side down. Butter the top of the sandwich and place buttered side down on a preheated griddle. Now butter the other side of the sandwich, which is the topside. Heat the sandwich until bread is golden brown. Turn once and allow the other side to become golden brown. Cut the sandwich in half and serve.
Filibuster Sandwich
Amy (amylz)
Makes 4 servings
4 Kaiser rolls, split
1/4 cup horseradish sauce
4 slices Cotto Salami
4 slices Beef Bologna
4 slices Swiss Cheese
8 slices Kosher Dill Sandwich pickles
1/4 cup coleslaw
4 thin slices red onion
Spread each roll with 1 Tablespoon Horseradish sauce. Cover bottom half of each roll with 1 slice each salami, bologna and cheese. Top with 2 pickle slices, 1 Tablespoon Coleslaw and 1 onion slice. Cover with top halves of rolls.
Cheesy Barbecue Chicken Breast Sandwich
Amy (amylz)
Makes 4 servings
1 - Tablespoon oil
1/2 - cup sliced onion
1/2 - cup green pepper strips
4 - boneless skinless chicken breast halves (about 1-1/4 pounds
1/3 - cup barbecue sauce
4 - American Cheese Slices
4 - Kaiser rolls, split, toasted
Preheat broiler. In skillet on medium heat, add oil, onion and green pepper. Cook until tender and set aside. Brush both sides of chicken breasts with barbecue sauce. Broil 6 to 7 minutes on each side or until cooked through. Top each chicken breast with cheese slice. Broil until process cheese is melted. Fill rolls with chicken. Top with onion and green pepper.
Amy
Thursday, November 17, 2011
Caramel Soaked French Toast, Cold Breakfast Oatmeal, Grab And Go Breakfast Bars, Upside-Down Pineapple Coffee Cake, Watermelon Benedict
Hi everyone!
Here are the breakfasts for this week:
Caramel Soaked French Toast
TT_AJT via my mom (she might have gotten it from Southern Living, not sure)
1-1/2 c. firmly packed brown sugar
3/4 c. butter or margarine
1/4 c. plus 2 tablespoons light corn syrup
10 (1-1/2” thick) French bread slices, or 1 (10 oz.) loaf of French bread, cut into 1-1/2” thick slices
4 large eggs
2-1/2 c. milk
1 tablespoon vanilla extract
1/4 teaspoon salt
3 tablespoons granulated sugar
1-1/2 teaspoon ground cinnamon
1/4 c. butter or margarine, melted
Garnish: fresh raspberries
Stir together first 3 ingredients in a medium saucepan over medium heat, and cook, stirring constantly, 5 minutes or until mixture is bubbly. Pour mixture evenly into a lightly greased 13 x 9” baking dish. Arrange bread slices over syrup. Whisk together eggs, milk, vanilla, and salt; gradually pour over bread slices. Cover and chill at least 8 hours. Stir together granulated sugar and cinnamon; sprinkle evenly over the bread. Drizzle evenly with 1/4 c. melted butter. Bake at 350 for 45-50 minutes or until golden and bubbly. Let stand 10 minutes before serving. Garnish with raspberries if desired. I usually chill overnight, then pop it in the oven in the morning. Sometimes I cut the bread a little thinner (1" slices), but the results are good either way. This is one of our favorites for breakfast - I usually make it for birthday morning breakfasts too :)
Cold Breakfast Oatmeal
Amy (amylz) MrBreakfast.com
(This recipe yields 1 serving)
3/4 cup rolled oats
3/4 cup skim milk
1/2 teaspoon cinnamon
1 packet sweetner of choice (optional)
1/4 cup dried or fresh blueberries
The night before your breakfast, mix oats, milk, cinnamon and sweetner (if using) together in a cereal bowl. (If you are using the dried blueberries, go ahead and add these the night before also making sure they have plenty of liquid covering them.) Now cover with plastic wrap and place in the fridge overnight. In the morning, add your fresh berries (if using) and stir gently. Enjoy.
Grab And Go Breakfast Bars
Amy (amylz)
This recipe makes about 16 bars.
1 cup oats - old-fashoned or quick-cooking
1 cup shredded wheat cereal
1 cup walnuts
1 1/2 cups dried fruit or raisins (apricots and cranberries work great)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Preheat the oven to 350 degrees. Prepare an 8 x 8-inch baking pan by spraying the inside lightly with nonstick cooking spray. Place the oats, shredded wheat, walnuts, dried fruit, cinnamon, and salt in a food processor and pulse until the mixture is finely chopped. In a large bowl, whisk together the eggs, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine. Transfer to the baking pan and flatten down gently with the back of a spoon or spatula to spread evenly. Bake about 18 minutes until the edges turn golden brown. Let the dish cool completely before slicing into single-serving bars. These bars freeze well. Wrap leftover portions in plastic wrap or aluminum foil and store in freezer for up to 2 weeks. Each bar has about 170 calories and 7 grams of fat (1.5 grams saturated fat).
Upside-Down Pineapple Coffee Cake
Amy (amylz)
(8 servings)
For The Coffee Cake:
1 and 1/2 cups all-purpose flour
1/2 cup quick-cooking or Old Fashioned oats
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter (1 stick) - softened
1/2 cup white sugar
1/2 cup brown sugar (packed)
2 large eggs
1/2 cup buttermilk (regular milk will also work)
1/2 cup pineapple juice (reserved from can of pineapple below)
1 teaspoon vanilla
1 teaspoon finely grated orange peel
For The Pineapple Topping:
1/2 cup butter (1 stick)
3/4 cup brown sugar (packed)
7 canned pineapple rings in juice (reserve 1/2 cup juice)
2 Tablespoons sliced almonds - lightly toasted
Prepare an 11-inch diameter baking pan by coating generously with butter. Cut a piece of parchment paper to fit the inside-bottom. Place in the bottom of pan. Butter the parchment as well. Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the flour, oats, baking powder, cinnamon and salt. In a separate larger bowl, beat the softened butter with 1/2 cup white sugar and 1/2 cup brown sugar until creamy and smooth. Add the eggs and continue beating until well combined. Add the buttermilk, the 1/2 cup reserved pineapple juice and 1/2 of the flour mixture. Beat until combined. Add the vanilla, grated orange peel and remaining flour mixture. Mix until combined. Set the coffee cake mixture aside. In a sauce pan over medium heat, melt 1/2 cup butter. Add 3/4 cup brown sugar. Stirring constantly, bring this mixture to a boil. Pour into prepared baking pan. Arrange the pineapple slices in the baking pan - making a circle out of 6 slices and placing the 7th in the center. Sprinkle almond slices in spaces between the pineapples. Press any leftover almonds against the side of the baking pan. Put It Together And Bake: Dollop a spoonful of batter over each pineapple slices and gently spread out the batter with a spatula. This is to help assure the pineapple slices stay in place. Add the remaining batter and smooth it out with a spatula. Bake at 350 for 45 to 50 minutes or until a toothpick inserted in the center comes out dry. Remove pan from oven and cool on a wire rack for 10 to 15 minutes. Invert the pan onto a serving plate and gently tap the bottom and sides of the pan with the large spoon. Remove the pan and... presto... Upside-Down Pineapple Coffee Cake.
Cooking Notes: Be sure that the plate that you invert your coffee cake onto is your final serving plate. You won't be able to slide the coffee cake again without it falling apart. For best results, pulse the oats in food processor just enough to make smaller pieces. This step isn't necessary, but it does help create a more uniform cake texture. To make a circular piece of parchment that's just right for your pan... take a marker and trace the bottom of your pan on a square of parchment. Cut along the inside of the line you traced. The parchment should fit the bottom of your pan perfectly. This recipe has a lot of mixing... an electric beater is highly recommended.
Watermelon Benedict
Amy (amylz)
(4 servings)
2 cups of your favorite granola
3/4 cup honey
4 seedless watermelon rounds (2 and 1/2 inches diameter and about 3/4 inches thick)
1 kiwi - peeled and cut into four rounds
4 black or purple grapes
1/3 cup vanilla yogurt
In a small bowl, mix the granola and 1/2 cup honey until the mixture sticks together. Lightly coat the inside of a 1/2 cup dry measuring cup with cooking spray. The measuring cup should be about 4 inches wide. Fill the cup with the granola and honey mixture and push down with a spoon. Flip the mixture out onto a serving plate. Do this four times. This is the "English muffin" part of your dish. Place one watermelon round on top of each granola round. This is your "Canadian bacon." Place one kiwi round on top of each watermelon round. This is your "egg." Mix the remaining honey with the yogurt and drizzle over the kiwi. This is your "hollandaise." Garnish each serving with a grape.
Amy
Here are the breakfasts for this week:
Caramel Soaked French Toast
TT_AJT via my mom (she might have gotten it from Southern Living, not sure)
1-1/2 c. firmly packed brown sugar
3/4 c. butter or margarine
1/4 c. plus 2 tablespoons light corn syrup
10 (1-1/2” thick) French bread slices, or 1 (10 oz.) loaf of French bread, cut into 1-1/2” thick slices
4 large eggs
2-1/2 c. milk
1 tablespoon vanilla extract
1/4 teaspoon salt
3 tablespoons granulated sugar
1-1/2 teaspoon ground cinnamon
1/4 c. butter or margarine, melted
Garnish: fresh raspberries
Stir together first 3 ingredients in a medium saucepan over medium heat, and cook, stirring constantly, 5 minutes or until mixture is bubbly. Pour mixture evenly into a lightly greased 13 x 9” baking dish. Arrange bread slices over syrup. Whisk together eggs, milk, vanilla, and salt; gradually pour over bread slices. Cover and chill at least 8 hours. Stir together granulated sugar and cinnamon; sprinkle evenly over the bread. Drizzle evenly with 1/4 c. melted butter. Bake at 350 for 45-50 minutes or until golden and bubbly. Let stand 10 minutes before serving. Garnish with raspberries if desired. I usually chill overnight, then pop it in the oven in the morning. Sometimes I cut the bread a little thinner (1" slices), but the results are good either way. This is one of our favorites for breakfast - I usually make it for birthday morning breakfasts too :)
Cold Breakfast Oatmeal
Amy (amylz) MrBreakfast.com
(This recipe yields 1 serving)
3/4 cup rolled oats
3/4 cup skim milk
1/2 teaspoon cinnamon
1 packet sweetner of choice (optional)
1/4 cup dried or fresh blueberries
The night before your breakfast, mix oats, milk, cinnamon and sweetner (if using) together in a cereal bowl. (If you are using the dried blueberries, go ahead and add these the night before also making sure they have plenty of liquid covering them.) Now cover with plastic wrap and place in the fridge overnight. In the morning, add your fresh berries (if using) and stir gently. Enjoy.
Grab And Go Breakfast Bars
Amy (amylz)
This recipe makes about 16 bars.
1 cup oats - old-fashoned or quick-cooking
1 cup shredded wheat cereal
1 cup walnuts
1 1/2 cups dried fruit or raisins (apricots and cranberries work great)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Preheat the oven to 350 degrees. Prepare an 8 x 8-inch baking pan by spraying the inside lightly with nonstick cooking spray. Place the oats, shredded wheat, walnuts, dried fruit, cinnamon, and salt in a food processor and pulse until the mixture is finely chopped. In a large bowl, whisk together the eggs, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine. Transfer to the baking pan and flatten down gently with the back of a spoon or spatula to spread evenly. Bake about 18 minutes until the edges turn golden brown. Let the dish cool completely before slicing into single-serving bars. These bars freeze well. Wrap leftover portions in plastic wrap or aluminum foil and store in freezer for up to 2 weeks. Each bar has about 170 calories and 7 grams of fat (1.5 grams saturated fat).
Upside-Down Pineapple Coffee Cake
Amy (amylz)
(8 servings)
For The Coffee Cake:
1 and 1/2 cups all-purpose flour
1/2 cup quick-cooking or Old Fashioned oats
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter (1 stick) - softened
1/2 cup white sugar
1/2 cup brown sugar (packed)
2 large eggs
1/2 cup buttermilk (regular milk will also work)
1/2 cup pineapple juice (reserved from can of pineapple below)
1 teaspoon vanilla
1 teaspoon finely grated orange peel
For The Pineapple Topping:
1/2 cup butter (1 stick)
3/4 cup brown sugar (packed)
7 canned pineapple rings in juice (reserve 1/2 cup juice)
2 Tablespoons sliced almonds - lightly toasted
Prepare an 11-inch diameter baking pan by coating generously with butter. Cut a piece of parchment paper to fit the inside-bottom. Place in the bottom of pan. Butter the parchment as well. Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the flour, oats, baking powder, cinnamon and salt. In a separate larger bowl, beat the softened butter with 1/2 cup white sugar and 1/2 cup brown sugar until creamy and smooth. Add the eggs and continue beating until well combined. Add the buttermilk, the 1/2 cup reserved pineapple juice and 1/2 of the flour mixture. Beat until combined. Add the vanilla, grated orange peel and remaining flour mixture. Mix until combined. Set the coffee cake mixture aside. In a sauce pan over medium heat, melt 1/2 cup butter. Add 3/4 cup brown sugar. Stirring constantly, bring this mixture to a boil. Pour into prepared baking pan. Arrange the pineapple slices in the baking pan - making a circle out of 6 slices and placing the 7th in the center. Sprinkle almond slices in spaces between the pineapples. Press any leftover almonds against the side of the baking pan. Put It Together And Bake: Dollop a spoonful of batter over each pineapple slices and gently spread out the batter with a spatula. This is to help assure the pineapple slices stay in place. Add the remaining batter and smooth it out with a spatula. Bake at 350 for 45 to 50 minutes or until a toothpick inserted in the center comes out dry. Remove pan from oven and cool on a wire rack for 10 to 15 minutes. Invert the pan onto a serving plate and gently tap the bottom and sides of the pan with the large spoon. Remove the pan and... presto... Upside-Down Pineapple Coffee Cake.
Cooking Notes: Be sure that the plate that you invert your coffee cake onto is your final serving plate. You won't be able to slide the coffee cake again without it falling apart. For best results, pulse the oats in food processor just enough to make smaller pieces. This step isn't necessary, but it does help create a more uniform cake texture. To make a circular piece of parchment that's just right for your pan... take a marker and trace the bottom of your pan on a square of parchment. Cut along the inside of the line you traced. The parchment should fit the bottom of your pan perfectly. This recipe has a lot of mixing... an electric beater is highly recommended.
Watermelon Benedict
Amy (amylz)
(4 servings)
2 cups of your favorite granola
3/4 cup honey
4 seedless watermelon rounds (2 and 1/2 inches diameter and about 3/4 inches thick)
1 kiwi - peeled and cut into four rounds
4 black or purple grapes
1/3 cup vanilla yogurt
In a small bowl, mix the granola and 1/2 cup honey until the mixture sticks together. Lightly coat the inside of a 1/2 cup dry measuring cup with cooking spray. The measuring cup should be about 4 inches wide. Fill the cup with the granola and honey mixture and push down with a spoon. Flip the mixture out onto a serving plate. Do this four times. This is the "English muffin" part of your dish. Place one watermelon round on top of each granola round. This is your "Canadian bacon." Place one kiwi round on top of each watermelon round. This is your "egg." Mix the remaining honey with the yogurt and drizzle over the kiwi. This is your "hollandaise." Garnish each serving with a grape.
Amy
Wednesday, November 16, 2011
Pork Chops & Applesauce
Hi everyone!
Tomorrow we are having Pork Chops & Applesauce. This recipe also includes green beans and roasted potatoes. If you wanted to have different sides, you could just skip those parts.
Pork Chops & Applesauce
Amy - amylz
From Rachael Ray Yields: 4 servings
1 1/2 pounds baby red-skin potatoes, cut in half
1 pound green beans, trimmed and cut into 1-inch pieces
6 tablespoons extra-virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
1/4 cup (about a handful) parsley leaves, chopped
4 McIntosh apples, peeled, cored and diced
3 tablespoons light or dark brown sugar
1 cup all-natural apple juice or cider (it should look cloudy)
Zest of 1 orange, reserving the juice
1/4 cup soy sauce or tamari
4 center-cut boneless pork loin chops, about 6 to 8 ounces each and an inch thick
Preheat the oven to 400F. Place the potatoes on a baking sheet. Drizzle with 2 tablespoons of EVOO and season with salt and freshly ground black pepper. Roast in the oven for 20-25 minutes. In the last 15 minutes of cooking time, add the green beans to the baking sheet with the potatoes. While the potatoes are roasting, combine the apples, brown sugar and apple juice in a medium-size pot over medium-high heat and cook, stirring occasionally, until a chunky sauce forms, about 10-12 minutes. If the sauce begins to spatter as it bubbles, reduce the heat. Once a sauce forms, remove the pot from the heat. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO. In a shallow dish, combine the orange juice and zest, and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for 4 minutes on each side, until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juices to redistribute. Remove the potatoes and beans from the oven and garnish everything with parsley. Serve the pork chops with the applesauce, roasted potatoes and green beans alongside.
Amy
Tomorrow we are having Pork Chops & Applesauce. This recipe also includes green beans and roasted potatoes. If you wanted to have different sides, you could just skip those parts.
Pork Chops & Applesauce
Amy - amylz
From Rachael Ray Yields: 4 servings
1 1/2 pounds baby red-skin potatoes, cut in half
1 pound green beans, trimmed and cut into 1-inch pieces
6 tablespoons extra-virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
1/4 cup (about a handful) parsley leaves, chopped
4 McIntosh apples, peeled, cored and diced
3 tablespoons light or dark brown sugar
1 cup all-natural apple juice or cider (it should look cloudy)
Zest of 1 orange, reserving the juice
1/4 cup soy sauce or tamari
4 center-cut boneless pork loin chops, about 6 to 8 ounces each and an inch thick
Preheat the oven to 400F. Place the potatoes on a baking sheet. Drizzle with 2 tablespoons of EVOO and season with salt and freshly ground black pepper. Roast in the oven for 20-25 minutes. In the last 15 minutes of cooking time, add the green beans to the baking sheet with the potatoes. While the potatoes are roasting, combine the apples, brown sugar and apple juice in a medium-size pot over medium-high heat and cook, stirring occasionally, until a chunky sauce forms, about 10-12 minutes. If the sauce begins to spatter as it bubbles, reduce the heat. Once a sauce forms, remove the pot from the heat. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO. In a shallow dish, combine the orange juice and zest, and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for 4 minutes on each side, until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juices to redistribute. Remove the potatoes and beans from the oven and garnish everything with parsley. Serve the pork chops with the applesauce, roasted potatoes and green beans alongside.
Amy
Tuesday, November 15, 2011
Perfect Winter Beef Stew
Hi everyone!
Tomorrow we are having Perfect Winter Beef Stew for dinner. This recipe is from Kraft and I like how basic it is. We'll also have rolls with this.
Perfect Winter Beef Stew
Sandy~~*~Sandy~*~
Makes: 8 servings, 1-1/4 cups each
3/4 cup KRAFT Zesty Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions
3 cups sliced carrots
1-1/2 lb. potatoes, peeled, cut into large chunk
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth
POUR dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings. ADD mushrooms and onions to same saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir. BRING to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally.
Amy
Tomorrow we are having Perfect Winter Beef Stew for dinner. This recipe is from Kraft and I like how basic it is. We'll also have rolls with this.
Perfect Winter Beef Stew
Sandy~~*~Sandy~*~
Makes: 8 servings, 1-1/4 cups each
3/4 cup KRAFT Zesty Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions
3 cups sliced carrots
1-1/2 lb. potatoes, peeled, cut into large chunk
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth
POUR dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings. ADD mushrooms and onions to same saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir. BRING to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally.
Amy
Monday, November 14, 2011
Pizza Pasta Casserole
Hi everyone!
Tomorrow we are having Pizza Pasta Casserole for dinner. I may use Italian Sausage in place of the pepperoni because my family loves that. In my experience, dishes like these are very greasy from the pepperoni so don't be shocked by that. You could use turkey pepperoni and that will help a lot. Now, this recipe does make two casserole. It's a great dish to throw in the freezer or bring to a friend. If you only want to make one, just cut it in half. We'll also have sliced cucumbers with this.
Pizza Pasta Casserole
(P&Co via Taste of Home)
SERVINGS 16-20
2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta , cooked and drained
4 cups (16 ounces each) shredded part-skim mozzarella cheese
8 ounces sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13-in. x 9-in. x 2-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).
Amy
Tomorrow we are having Pizza Pasta Casserole for dinner. I may use Italian Sausage in place of the pepperoni because my family loves that. In my experience, dishes like these are very greasy from the pepperoni so don't be shocked by that. You could use turkey pepperoni and that will help a lot. Now, this recipe does make two casserole. It's a great dish to throw in the freezer or bring to a friend. If you only want to make one, just cut it in half. We'll also have sliced cucumbers with this.
Pizza Pasta Casserole
(P&Co via Taste of Home)
SERVINGS 16-20
2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta , cooked and drained
4 cups (16 ounces each) shredded part-skim mozzarella cheese
8 ounces sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13-in. x 9-in. x 2-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).
Amy
Sunday, November 13, 2011
Italian Roast Beef, Pioneer Woman's Apple Dumplings
Hi everyone!
Tomorrow we are having Italian Roast Beef for dinner. This is done in the crockpot but first you rub a paste all over it. On the side we'll be having roasted potatoes and a spinach salad. Also, I have a Mops meeting and I'm bringing Pioneer Women's Apple Dumplings. These are very dessert like in my opinion but I know people who make them for a special breakfast as well. They're super easy!
Italian Roast Beef
Amy - amylz
4 lb. beef roast
2 onions
2 cloves garlic
1 stalk celery
2 oz. bacon
flour
seasoning to taste
Process into a paste one onion, garlic, celery, and bacon. Flour the roast. Rub roast with the paste. Slice other onion; place in bottom of pot. Set roast on the onion. Cover and cook (crock pot) on low for 10 - 12 hours.
Pioneer Woman's Apple Dumplings
P&Co.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew (About 6 oz)
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Amy
Tomorrow we are having Italian Roast Beef for dinner. This is done in the crockpot but first you rub a paste all over it. On the side we'll be having roasted potatoes and a spinach salad. Also, I have a Mops meeting and I'm bringing Pioneer Women's Apple Dumplings. These are very dessert like in my opinion but I know people who make them for a special breakfast as well. They're super easy!
Italian Roast Beef
Amy - amylz
4 lb. beef roast
2 onions
2 cloves garlic
1 stalk celery
2 oz. bacon
flour
seasoning to taste
Process into a paste one onion, garlic, celery, and bacon. Flour the roast. Rub roast with the paste. Slice other onion; place in bottom of pot. Set roast on the onion. Cover and cook (crock pot) on low for 10 - 12 hours.
Pioneer Woman's Apple Dumplings
P&Co.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew (About 6 oz)
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Amy
Saturday, November 12, 2011
Caesar Club Sandwich, Chicken Salad Balsamic
Hi everyone!
Here are the sandwiches for this week:
Caesar Club Sandwich
Amy (amylz)
Barefoot Contessa at Home
2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside. Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.) Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
Chicken Salad Balsamic
Amy (amylz)
All Recipes
3 cups diced cold, cooked chicken
1 cup diced apple
1/2 cup diced celery
2 green onions, chopped
1/2 cup chopped walnuts
3 tablespoons balsamic vinegar
5 tablespoons olive oil
salt and pepper to taste
In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
Amy
Here are the sandwiches for this week:
Caesar Club Sandwich
Amy (amylz)
Barefoot Contessa at Home
2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside. Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.) Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
Chicken Salad Balsamic
Amy (amylz)
All Recipes
3 cups diced cold, cooked chicken
1 cup diced apple
1/2 cup diced celery
2 green onions, chopped
1/2 cup chopped walnuts
3 tablespoons balsamic vinegar
5 tablespoons olive oil
salt and pepper to taste
In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
Amy
Friday, November 11, 2011
Best Ever Maple-Cinnamon Oatmeal, Erika's Baked Oatmeal, Brown Sugar Crusted Baked Toast, Monkey Madness Smoothie, Pumpkin Pancakes
Hi everyone!
Here are the breakfasts for this week:
Best Ever Maple-Cinnamon Oatmeal
Amy (amylz) MrBreakfast.com
(This recipe yields 1 serving)
1/2 cup old-fashioned oatmeal
1 cup of water
1/4 cup of sugar-free maple syrup
1 tbsp. low fat butter
1 teaspoon cinnamon plus extra for dashing
Cook oatmeal in microwave until done. Add in butter, cinnamon, and half of the maple syrup. Stir in well. Add another dash of cinnamon and the rest of the maple syrup, slightly stir. Enjoy!
Erika's Baked Oatmeal
Erika
2c oats
2 eggs, lightly beaten
1t salt
3/4c brown sugar
3c milk
1/2c blueberries
1/2c diced peaches
Heat all ingredients except for fruits in large saucepan until thick (to boiling?). Add fruit, simmer and stir to distribute evenly. Pour into lightly greased 9x13 pan and bake at 350 for 30-45 minutes. Serve with warmed milk or cream
Erika's Notes:I normally use less sugar (maybe a scant 1/2c). Any milk will work but it will obviously have a richer flavor with a milk with at least a little fat (I like to use 2%). Fresh or frozen fruit may be used. Any combo of fruit will work as well. I've used strawberries, blackberries, dried cranberries, dried currants, etc.
Brown Sugar Crusted Baked Toast
Amy (amylz)
(8 servings) MrBreakfast.com
1 loaf French bread - cut into 1 inch slices
6 eggs - lightly beaten
1 and 3/4 cup milk
2/3 cup packed brown sugar
1/2 cup butter - melted
2 teaspoons ground cinnamon
confectioners' sugar (optional)
Preheat oven to 350 degrees. In a small bowl, combine brown sugar, butter, and cinnamon until well blended. Set aside. In a large shallow bowl, combine eggs and milk until well blended. Place bread in egg/milk dish and soak for a couple minutes -- turning once. Sprinke brown sugar mixture on one side of each soaked bread slice. Place bread slices, brown sugar side down, on a lightly greased 15 x 10 baking pan. Bake, uncovered, at 350F degrees for 25 to 30 minutes or until golden brown. Serve brown sugar side up. Dust with confectioners' sugar if desired. Also great with butter and syrup.
Monkey Madness Smoothie
Amy (amylz)
(1 serving) MrBreakfast.com
1 Tablespoon no-sugar peanut butter
1 banana
2 Tablespoons fat free frozen yogurt (natural)
1 Tablespoon honey or agave syrup
1 cup apple juice
1 slice pineapple (optional)
Blend all ingredients together and serve.
Pumpkin Pancakes - Weight Watchers Points 2
Sandy~~*~Sandy~*~
Makes 6 servings
1 cup canned pumpkin
1 cup flour
1 tsp baking powder
1 tsp cinnamon or allspice
1 tbsp sugar
3 egg whites
1 1/2 cup skim milk
1/2 cup water
Mix all together and cook as you would regular pancakes.
Amy
Here are the breakfasts for this week:
Best Ever Maple-Cinnamon Oatmeal
Amy (amylz) MrBreakfast.com
(This recipe yields 1 serving)
1/2 cup old-fashioned oatmeal
1 cup of water
1/4 cup of sugar-free maple syrup
1 tbsp. low fat butter
1 teaspoon cinnamon plus extra for dashing
Cook oatmeal in microwave until done. Add in butter, cinnamon, and half of the maple syrup. Stir in well. Add another dash of cinnamon and the rest of the maple syrup, slightly stir. Enjoy!
Erika's Baked Oatmeal
Erika
2c oats
2 eggs, lightly beaten
1t salt
3/4c brown sugar
3c milk
1/2c blueberries
1/2c diced peaches
Heat all ingredients except for fruits in large saucepan until thick (to boiling?). Add fruit, simmer and stir to distribute evenly. Pour into lightly greased 9x13 pan and bake at 350 for 30-45 minutes. Serve with warmed milk or cream
Erika's Notes:I normally use less sugar (maybe a scant 1/2c). Any milk will work but it will obviously have a richer flavor with a milk with at least a little fat (I like to use 2%). Fresh or frozen fruit may be used. Any combo of fruit will work as well. I've used strawberries, blackberries, dried cranberries, dried currants, etc.
Brown Sugar Crusted Baked Toast
Amy (amylz)
(8 servings) MrBreakfast.com
1 loaf French bread - cut into 1 inch slices
6 eggs - lightly beaten
1 and 3/4 cup milk
2/3 cup packed brown sugar
1/2 cup butter - melted
2 teaspoons ground cinnamon
confectioners' sugar (optional)
Preheat oven to 350 degrees. In a small bowl, combine brown sugar, butter, and cinnamon until well blended. Set aside. In a large shallow bowl, combine eggs and milk until well blended. Place bread in egg/milk dish and soak for a couple minutes -- turning once. Sprinke brown sugar mixture on one side of each soaked bread slice. Place bread slices, brown sugar side down, on a lightly greased 15 x 10 baking pan. Bake, uncovered, at 350F degrees for 25 to 30 minutes or until golden brown. Serve brown sugar side up. Dust with confectioners' sugar if desired. Also great with butter and syrup.
Monkey Madness Smoothie
Amy (amylz)
(1 serving) MrBreakfast.com
1 Tablespoon no-sugar peanut butter
1 banana
2 Tablespoons fat free frozen yogurt (natural)
1 Tablespoon honey or agave syrup
1 cup apple juice
1 slice pineapple (optional)
Blend all ingredients together and serve.
Pumpkin Pancakes - Weight Watchers Points 2
Sandy~~*~Sandy~*~
Makes 6 servings
1 cup canned pumpkin
1 cup flour
1 tsp baking powder
1 tsp cinnamon or allspice
1 tbsp sugar
3 egg whites
1 1/2 cup skim milk
1/2 cup water
Mix all together and cook as you would regular pancakes.
Amy
Thursday, November 10, 2011
Chicken Ranch Jack
Hi everyone!
I am going out to dinner with my super cute husband so I thought I would give you a recipe for Chicken Ranch Jack. I think this looks super good but it's something my non cheese and ranch eating family would go for.
Chicken Ranch Jack
Niki5959
3 boneless,skinless chicken breasts, cut into strips
6 strips bacon, fried crisp and crumbled
1/4 cup prepared ranch dressing (I use Carb Options for zero carbs)
1/3 cup shredded monterey/ jack cheese
Cooking Instructions:
Fry chicken strips in butter til done. Turn into a lightly greased casserole dish. Pour dressing over chicken. Then put crumbled bacon on, then the shredded cheese, Broil til cheese is melted and lightly browned.
Notes: You can use any shredded cheese that you like.
Amy
I am going out to dinner with my super cute husband so I thought I would give you a recipe for Chicken Ranch Jack. I think this looks super good but it's something my non cheese and ranch eating family would go for.
Chicken Ranch Jack
Niki5959
3 boneless,skinless chicken breasts, cut into strips
6 strips bacon, fried crisp and crumbled
1/4 cup prepared ranch dressing (I use Carb Options for zero carbs)
1/3 cup shredded monterey/ jack cheese
Cooking Instructions:
Fry chicken strips in butter til done. Turn into a lightly greased casserole dish. Pour dressing over chicken. Then put crumbled bacon on, then the shredded cheese, Broil til cheese is melted and lightly browned.
Notes: You can use any shredded cheese that you like.
Amy
Wednesday, November 9, 2011
Kid's Casserole
Hi everyone!
Tomorrow we are having Kid's Casserole for dinner. This has the protein, carbs and veggies all in it so I'm calling it a complete meal. If you wanted to make this a bit more "grown up" you could sub sausage for the hot dogs. Any flavor would be really good. If you do go with hot dogs, I'm thinking this needs more seasoning so make sure you taste and adjust for that. Oh, kielbasa would be great in this too!
Kid's Casserole
Amy - amylz
Recipe courtesy Mayor Don Stock
Butter, for pan
5 medium russet potatoes, sliced thinly
4 tablespoons flour
5 hot dogs, sliced
1 head broccoli, chopped
1 cup shredded Cheddar cheese
1/2 cup milk
Preheat oven to 400 degrees F. Lightly butter a 9-by 13-inch baking dish. Layer half the potatoes and sprinkle with half the flour. Add a layer of half the hotdogs and broccoli. Add half the cheese, and repeat the layered ingredients, ending with cheese. Pour the milk over all, cover with foil, and bake until potatoes are tender and casserole is bubbly, about 40 minutes. The kids will love this one.
Amy
Tomorrow we are having Kid's Casserole for dinner. This has the protein, carbs and veggies all in it so I'm calling it a complete meal. If you wanted to make this a bit more "grown up" you could sub sausage for the hot dogs. Any flavor would be really good. If you do go with hot dogs, I'm thinking this needs more seasoning so make sure you taste and adjust for that. Oh, kielbasa would be great in this too!
Kid's Casserole
Amy - amylz
Recipe courtesy Mayor Don Stock
Butter, for pan
5 medium russet potatoes, sliced thinly
4 tablespoons flour
5 hot dogs, sliced
1 head broccoli, chopped
1 cup shredded Cheddar cheese
1/2 cup milk
Preheat oven to 400 degrees F. Lightly butter a 9-by 13-inch baking dish. Layer half the potatoes and sprinkle with half the flour. Add a layer of half the hotdogs and broccoli. Add half the cheese, and repeat the layered ingredients, ending with cheese. Pour the milk over all, cover with foil, and bake until potatoes are tender and casserole is bubbly, about 40 minutes. The kids will love this one.
Amy
Tuesday, November 8, 2011
Pork and Vegetable Stir-Fry with Cashew Rice
Hi everyone!
Tomorrow we are having Pork and Vegetable Stir Fry with Cashew Rice. This is going to be the whole meal. My husband is nut free so I'll leave the cashews out. I'll probably just add some to mine.
Pork and Vegetable Stir-Fry with Cashew Rice
Amy - amylz
Cooking Light, 4 servings
3/4 cup uncooked long-grain rice
1/3 cup chopped green onions
1/4 cup dry-roasted cashews, salted and coarsely chopped
1/2 teaspoon salt
2/3 cup fat-free, less-sodium chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
2 tablespoons honey
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 tablespoon canola oil, divided
2 cups sliced mushrooms (about 4 ounces)
1 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups sugar snap peas, trimmed (about 6 ounces)
1 cup chopped red bell pepper (about 1)
Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside. Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 minutes or until browned. Remove from pan. Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; saute 2 minutes. Stir in ginger and garlic; saute 30 seconds. Add peas and bell pepper to pan; saute 1 minute. Stir in pork; saute 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.
CALORIES 460 (23% from fat); FAT 11.8g (sat 2.5g,mono 6.2g,poly 2.3g); PROTEIN 31.8g; CHOLESTEROL 74mg; CALCIUM 73mg; SODIUM 787mg; FIBER 3.6g; IRON 4.6mg; CARBOHYDRATE 55.9g
Amy
Tomorrow we are having Pork and Vegetable Stir Fry with Cashew Rice. This is going to be the whole meal. My husband is nut free so I'll leave the cashews out. I'll probably just add some to mine.
Pork and Vegetable Stir-Fry with Cashew Rice
Amy - amylz
Cooking Light, 4 servings
3/4 cup uncooked long-grain rice
1/3 cup chopped green onions
1/4 cup dry-roasted cashews, salted and coarsely chopped
1/2 teaspoon salt
2/3 cup fat-free, less-sodium chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
2 tablespoons honey
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 tablespoon canola oil, divided
2 cups sliced mushrooms (about 4 ounces)
1 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups sugar snap peas, trimmed (about 6 ounces)
1 cup chopped red bell pepper (about 1)
Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside. Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 minutes or until browned. Remove from pan. Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; saute 2 minutes. Stir in ginger and garlic; saute 30 seconds. Add peas and bell pepper to pan; saute 1 minute. Stir in pork; saute 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.
CALORIES 460 (23% from fat); FAT 11.8g (sat 2.5g,mono 6.2g,poly 2.3g); PROTEIN 31.8g; CHOLESTEROL 74mg; CALCIUM 73mg; SODIUM 787mg; FIBER 3.6g; IRON 4.6mg; CARBOHYDRATE 55.9g
Amy
Monday, November 7, 2011
Pig on a Stick
Hi everyone!
Tomorrow we are having Pig on a Stick. This is a Paula Deen recipe. I don't think my family will like the Dipping Sauce so I may skip making that. On the side we'll be having roasted potatoes and a green salad.
Pig on a Stick
Amy - amylz
Recipe courtesy Paula Deen, 2007
2 pounds pork tenderloin
1/2 cup light soy sauce
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon Dora's Jerk Seasoning, recipe follows
Caribbean Dipping Sauce, recipe follows
Special equipment: 2 dozen (10-inch) wooden skewers soaked in water for 20 minutes, then drained well.
Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag. In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour. Turn on broiler. When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade. Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.
Dora's Jerk Seasoning:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
Combine all ingredients in a bowl until well mixed. Store in an airtight container.
Yield: 1/2 cup
Caribbean Dipping Sauce:
1 tablespoon butter
1/2 to 1 jalapeno pepper, seeded and minced
1 teaspoon grated fresh ginger
1 (18-ounce) jar orange marmalade
2 tablespoons fresh lime juice
1/4 teaspoon salt
In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently. Yield: 2 cups
Amy
Tomorrow we are having Pig on a Stick. This is a Paula Deen recipe. I don't think my family will like the Dipping Sauce so I may skip making that. On the side we'll be having roasted potatoes and a green salad.
Pig on a Stick
Amy - amylz
Recipe courtesy Paula Deen, 2007
2 pounds pork tenderloin
1/2 cup light soy sauce
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon Dora's Jerk Seasoning, recipe follows
Caribbean Dipping Sauce, recipe follows
Special equipment: 2 dozen (10-inch) wooden skewers soaked in water for 20 minutes, then drained well.
Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag. In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour. Turn on broiler. When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade. Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.
Dora's Jerk Seasoning:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
Combine all ingredients in a bowl until well mixed. Store in an airtight container.
Yield: 1/2 cup
Caribbean Dipping Sauce:
1 tablespoon butter
1/2 to 1 jalapeno pepper, seeded and minced
1 teaspoon grated fresh ginger
1 (18-ounce) jar orange marmalade
2 tablespoons fresh lime juice
1/4 teaspoon salt
In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently. Yield: 2 cups
Amy
Sunday, November 6, 2011
Italian Pot Roast
Hi everyone!
Tomorrow we are having an Italian Pot Roast for dinner. This is done in the crockpot. On the side we'll be having mashed potatoes and Caesar Salad.
Italian Pot Roast
OP??? serves 8 at 5 points per serving
1 (2 1/2-pound) boneless beef round roast
1 medium onion, sliced
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8-ounce) cans no-salt-added tomato sauce
1 (0.7-ounce) package Italian salad dressing mix
Slice roast in half and place in a 3 1/2 quart electric slow cooker. Add onion and remaining ingredients. Cover and cook on high setting 5 hours or until roast is tender. Or, cover and cook on high setting 1 hour; reduce to low setting and cook 7 hours. Slice meat to serve.
Amy
Tomorrow we are having an Italian Pot Roast for dinner. This is done in the crockpot. On the side we'll be having mashed potatoes and Caesar Salad.
Italian Pot Roast
OP??? serves 8 at 5 points per serving
1 (2 1/2-pound) boneless beef round roast
1 medium onion, sliced
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8-ounce) cans no-salt-added tomato sauce
1 (0.7-ounce) package Italian salad dressing mix
Slice roast in half and place in a 3 1/2 quart electric slow cooker. Add onion and remaining ingredients. Cover and cook on high setting 5 hours or until roast is tender. Or, cover and cook on high setting 1 hour; reduce to low setting and cook 7 hours. Slice meat to serve.
Amy
Saturday, November 5, 2011
Chicken Enchiladas TF, Caramel Chocolate Chip Bars
Hi everyone!
Here is a recipe for Chicken Enchiladas. These are from Tyler Florence. Let me know if you try them! I'm also hoping to make this Caramel Chocolate Chip Bars this week.
Chicken Enchiladas TF
Amy - amylz
Recipe courtesy Tyler Florence
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Caramel Chocolate Chip Bars
snoelles
1 pkg. Duncan Hines Caramel Cake Mix
2 eggs
1/4 C water
1/4 C brown sugar
1/4 C butter flavored Crisco or softened margarine/butter
1 C chocolate chips
1. Pre-heat oven to 375 and spray/grease a 13x9x2 dish.
2. Mix cake mix, eggs, water, brown sugar, and shortening/butter until well combined. The mixture will be thick.
3. Add chocolate chips to mixture.
4. Pour and spread into baking dish. Bake for 24-27 minutes.
Amy
Here is a recipe for Chicken Enchiladas. These are from Tyler Florence. Let me know if you try them! I'm also hoping to make this Caramel Chocolate Chip Bars this week.
Chicken Enchiladas TF
Amy - amylz
Recipe courtesy Tyler Florence
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Caramel Chocolate Chip Bars
snoelles
1 pkg. Duncan Hines Caramel Cake Mix
2 eggs
1/4 C water
1/4 C brown sugar
1/4 C butter flavored Crisco or softened margarine/butter
1 C chocolate chips
1. Pre-heat oven to 375 and spray/grease a 13x9x2 dish.
2. Mix cake mix, eggs, water, brown sugar, and shortening/butter until well combined. The mixture will be thick.
3. Add chocolate chips to mixture.
4. Pour and spread into baking dish. Bake for 24-27 minutes.
Amy
Friday, November 4, 2011
All-American Club Sandwich, Mediterranean Chicken Salad Sandwich, Ultimate Grilled Cheese Sandwich
Hi everyone!
Here are the sandwiches for the week:
All-American Club Sandwich
Amy (amylz)
Makes 4 sandwiches
1/2 cup mayonnaise
1 Tablespoon Dijon-style mustard
12 slices whole wheat bread, toasted
8 leaf lettuce leaves
8 slices (3/4-ounce) Deli Sharp American Cheese*
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast
8 slices cooked bacon
In a small bowl, add mayonnaise and mustard. Mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice. To make each sandwich, you want to layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles and secure with toothpicks.
Mediterranean Chicken Salad Sandwich
Amy (amylz)
Makes 4 sandwiches
2 Oven Baked frozen crusty French mini-loaf (from 13.1-ounces bag)
1/2 cup plain yogurt
1/4 cup light mayonnaise or salad dressing
2 - cups diced cooked chicken breast
1/2 cup crumbled feta cheese
1/4 cup diced seeded cucumber
1/4 cup coarsely chopped pitted kalamata olives
2 Tablespoon sliced green onion
1/2 teaspoon grated lemon peel
2 plum (Roma) tomato, seeded, diced
Freshly ground black pepper, if desired
1 lettuce leaf, if desired
Preheat oven to 375-degrees F. Bake mini-loaf as directed on bag; cool completely, about 20 minutes. In medium bowl, stir yogurt and mayonnaise until smooth. Stir in chicken, feta cheese, cucumber, olives, green onion, lemon peel, tomatoes, and pepper. Split mini-loaf horizontally. Place lettuce leaf on bottom half of loaf; spread filling over lettuce. Cover with top half of loaf. To serve, cut in half.
Ultimate Grilled Cheese Sandwich
Amy (amylz)
Makes 4 servings
8 slices white bread
6 ounces Velveeta Pasteurized Prepared Cheese Product, sliced
8 teaspoon soft margarine
Top 1 of the bread slices with prepared cheese product and second bread slice. Spread outside of sandwich evenly with margarine. Cook in skillet on medium heat until lightly browned on both sides.
Amy
Here are the sandwiches for the week:
All-American Club Sandwich
Amy (amylz)
Makes 4 sandwiches
1/2 cup mayonnaise
1 Tablespoon Dijon-style mustard
12 slices whole wheat bread, toasted
8 leaf lettuce leaves
8 slices (3/4-ounce) Deli Sharp American Cheese*
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast
8 slices cooked bacon
In a small bowl, add mayonnaise and mustard. Mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice. To make each sandwich, you want to layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles and secure with toothpicks.
Mediterranean Chicken Salad Sandwich
Amy (amylz)
Makes 4 sandwiches
2 Oven Baked frozen crusty French mini-loaf (from 13.1-ounces bag)
1/2 cup plain yogurt
1/4 cup light mayonnaise or salad dressing
2 - cups diced cooked chicken breast
1/2 cup crumbled feta cheese
1/4 cup diced seeded cucumber
1/4 cup coarsely chopped pitted kalamata olives
2 Tablespoon sliced green onion
1/2 teaspoon grated lemon peel
2 plum (Roma) tomato, seeded, diced
Freshly ground black pepper, if desired
1 lettuce leaf, if desired
Preheat oven to 375-degrees F. Bake mini-loaf as directed on bag; cool completely, about 20 minutes. In medium bowl, stir yogurt and mayonnaise until smooth. Stir in chicken, feta cheese, cucumber, olives, green onion, lemon peel, tomatoes, and pepper. Split mini-loaf horizontally. Place lettuce leaf on bottom half of loaf; spread filling over lettuce. Cover with top half of loaf. To serve, cut in half.
Ultimate Grilled Cheese Sandwich
Amy (amylz)
Makes 4 servings
8 slices white bread
6 ounces Velveeta Pasteurized Prepared Cheese Product, sliced
8 teaspoon soft margarine
Top 1 of the bread slices with prepared cheese product and second bread slice. Spread outside of sandwich evenly with margarine. Cook in skillet on medium heat until lightly browned on both sides.
Amy
Thursday, November 3, 2011
PB&J French Toast Sticks, Banana Cream Oatmeal, Banana French Toast, Croissant French Toast, Mango Crepes, American Style Breakfast Burrito
Hi everyone!
Here are the breakfasts for the week:
PB&J French Toast Sticks
Amy - amylz
Rachael Ray 2-3 kid-size servings
4 slices white bread
1/2 cup peanut butter, creamy or chunky
1/2 cup jelly, any flavor you like
3 eggs
3 tablespoons milk
1 teaspoon vanilla
1-2 tablespoons butter
1/2 cup maple syrup
Spread peanut butter on 2 slices of bread and the jelly on the other 2 slices of bread to make 2 sammies. Scramble the eggs, milk and vanilla in a bowl to make french toast batter. Place a large, nonstick skillet over medium heat, add butter. When the butter is almost melted, dunk two of the sammies into the batter and let the excess drip off. Place in the pan and cook until golden brown on each side, about 3-4 minutes per side. Cut into sticks and serve with warm maple syrup.
Banana Cream Oatmeal
Amy (amylz)
4 servings
4 cups water
2 cups quick-cooking oats
2 medium bananas - sliced into thin coins
1/2 cup non-fat sweetened condensed milk
1/2 teaspoon cinnamon
In a large sauce pan, bring the water to a boil. Add the oats. Immediately reduce heat to medium. Cook for one minute - stirring often. Remove from heat. Add the banana slices and condensed milk to the oats and stir to mix. Cover the pan and let it set for 2 or 3 minutes, or until desired thickness is reached. Serve warm, sprinkled with cinnamon. Top with chopped walnuts or pecans and a splash of cold milk for a nice final touch.
Banana French Toast
Amy (amylz)
4 servings
2 large ripe bananas
1/2 teaspoon vanilla extract
1 egg
3 egg whites
3/4 cup lowfat milk
8 slices homemade-quality white bread
1/2 teaspoon ground cinnamon
Puree the bananas, vanilla, egg, egg whites, and milk. Preheat the griddle. If using an electric skillet, preheat to 375 degrees F. Place the bread in an oblong pan and pour the batter over it. Turn the slices of bread so the batter is absorbed evenly. Soak the bread until soft and almost falling apart. You can do this step in two batches. A nonstick pan does not have to be greased; otherwise, use a nonstick spray. Using a spatula, slip the bread into the skillet and cook until lightly browned on one side. Turn and cook until done. Dust with cinnamon
Croissant French Toast
Amy (amylz)
(4 servings)
4 croissants - cut in half lengthwise
2/3 cup low fat milk
3 large eggs - lightly beaten
1/3 cup orange juice
2 Tablespoons butter
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Melt butter in on a skillet or in a large frying pan at medium-high heat. In a large bowl, mix together all ingredients except croissants. Beat until well combined. Drag croissants through the mixture and flip until completely coated. Cook about 3 minutes on each side side or until golden brown. Serve with butter and maple syrup.
Mango Crepes
Amy (amylz)
(8 servings)
1/2 cup mango jam
2 Tablespoons unsalted butter
2 Tablespoons orange liquor
1 cup all-purpose flour
2 eggs
1/2 cup low-fat milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter
In a small saucepan over medium heat, combine the jam, butter and liquor. Stir occasionally until well blended. Reduce heat to low and stir occasionally while preparing crepes. Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth. If you have a crepe maker, you probably know what to do next. Heat a frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter. Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking. Brush each crepe with a heaping teaspoon of the filling and roll or fold each crepe according to preference. Drizzle any remaining filling over all completed crepes. This is an adaptation of the Apricot Crepe recipe. It is a great basic start for any crepe.
American Style Breakfast Burrito
Amy (amylz)
1 large flour tortilla
1 1/2 teaspoons each of butter & vegetable oil
4 ounces diced frozen potatoes (thawed)
2 ounces green chilies-drained
2-3 eggs
1/4 cup shredded cheddar cheese
Salt and pepper to taste
Salsa
Crumbed bacon (optional)
Warm the tortilla in a large skillet over low heat. Heat butter and oil over low heat in a 7-8 inch nonstick pan. While the pan is heating, beat the eggs in a small bowl until blended but not frothy. When the fat in the egg pan is hot enough to sizzle a drop of water, add the potatoes and cook until they are beginning to brown. Add the green chilies, stir and pour in the eggs. Let sit on the heat until the eggs begin to cook around the edges and stir occasionally with a rubber spatula until eggs are cooked but still soft and moist. Add salt and pepper if desired. Place the mixture on the lower third of the warm tortilla and top with the cheddar cheese. Fold up the bottom of the tortilla over the filling, fold in sides and roll up tightly. Slide onto plate and serve with salsa, if desired. *If you wish to add bacon to your burrito: Omit the oil from the recipe and start by slicing the raw bacon in to 1/2 pieces and cooking it in the non-stick pan. Add the potatoes once the bacon is almost cooked through and follow the recipe as is.
Amy
Here are the breakfasts for the week:
PB&J French Toast Sticks
Amy - amylz
Rachael Ray 2-3 kid-size servings
4 slices white bread
1/2 cup peanut butter, creamy or chunky
1/2 cup jelly, any flavor you like
3 eggs
3 tablespoons milk
1 teaspoon vanilla
1-2 tablespoons butter
1/2 cup maple syrup
Spread peanut butter on 2 slices of bread and the jelly on the other 2 slices of bread to make 2 sammies. Scramble the eggs, milk and vanilla in a bowl to make french toast batter. Place a large, nonstick skillet over medium heat, add butter. When the butter is almost melted, dunk two of the sammies into the batter and let the excess drip off. Place in the pan and cook until golden brown on each side, about 3-4 minutes per side. Cut into sticks and serve with warm maple syrup.
Banana Cream Oatmeal
Amy (amylz)
4 servings
4 cups water
2 cups quick-cooking oats
2 medium bananas - sliced into thin coins
1/2 cup non-fat sweetened condensed milk
1/2 teaspoon cinnamon
In a large sauce pan, bring the water to a boil. Add the oats. Immediately reduce heat to medium. Cook for one minute - stirring often. Remove from heat. Add the banana slices and condensed milk to the oats and stir to mix. Cover the pan and let it set for 2 or 3 minutes, or until desired thickness is reached. Serve warm, sprinkled with cinnamon. Top with chopped walnuts or pecans and a splash of cold milk for a nice final touch.
Banana French Toast
Amy (amylz)
4 servings
2 large ripe bananas
1/2 teaspoon vanilla extract
1 egg
3 egg whites
3/4 cup lowfat milk
8 slices homemade-quality white bread
1/2 teaspoon ground cinnamon
Puree the bananas, vanilla, egg, egg whites, and milk. Preheat the griddle. If using an electric skillet, preheat to 375 degrees F. Place the bread in an oblong pan and pour the batter over it. Turn the slices of bread so the batter is absorbed evenly. Soak the bread until soft and almost falling apart. You can do this step in two batches. A nonstick pan does not have to be greased; otherwise, use a nonstick spray. Using a spatula, slip the bread into the skillet and cook until lightly browned on one side. Turn and cook until done. Dust with cinnamon
Croissant French Toast
Amy (amylz)
(4 servings)
4 croissants - cut in half lengthwise
2/3 cup low fat milk
3 large eggs - lightly beaten
1/3 cup orange juice
2 Tablespoons butter
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Melt butter in on a skillet or in a large frying pan at medium-high heat. In a large bowl, mix together all ingredients except croissants. Beat until well combined. Drag croissants through the mixture and flip until completely coated. Cook about 3 minutes on each side side or until golden brown. Serve with butter and maple syrup.
Mango Crepes
Amy (amylz)
(8 servings)
1/2 cup mango jam
2 Tablespoons unsalted butter
2 Tablespoons orange liquor
1 cup all-purpose flour
2 eggs
1/2 cup low-fat milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter
In a small saucepan over medium heat, combine the jam, butter and liquor. Stir occasionally until well blended. Reduce heat to low and stir occasionally while preparing crepes. Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth. If you have a crepe maker, you probably know what to do next. Heat a frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter. Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking. Brush each crepe with a heaping teaspoon of the filling and roll or fold each crepe according to preference. Drizzle any remaining filling over all completed crepes. This is an adaptation of the Apricot Crepe recipe. It is a great basic start for any crepe.
American Style Breakfast Burrito
Amy (amylz)
1 large flour tortilla
1 1/2 teaspoons each of butter & vegetable oil
4 ounces diced frozen potatoes (thawed)
2 ounces green chilies-drained
2-3 eggs
1/4 cup shredded cheddar cheese
Salt and pepper to taste
Salsa
Crumbed bacon (optional)
Warm the tortilla in a large skillet over low heat. Heat butter and oil over low heat in a 7-8 inch nonstick pan. While the pan is heating, beat the eggs in a small bowl until blended but not frothy. When the fat in the egg pan is hot enough to sizzle a drop of water, add the potatoes and cook until they are beginning to brown. Add the green chilies, stir and pour in the eggs. Let sit on the heat until the eggs begin to cook around the edges and stir occasionally with a rubber spatula until eggs are cooked but still soft and moist. Add salt and pepper if desired. Place the mixture on the lower third of the warm tortilla and top with the cheddar cheese. Fold up the bottom of the tortilla over the filling, fold in sides and roll up tightly. Slide onto plate and serve with salsa, if desired. *If you wish to add bacon to your burrito: Omit the oil from the recipe and start by slicing the raw bacon in to 1/2 pieces and cooking it in the non-stick pan. Add the potatoes once the bacon is almost cooked through and follow the recipe as is.
Amy
Wednesday, November 2, 2011
Pepperoni Macaroni, Giant Strawberry Shortcake
Hi everyone!
Tomorrow we are having Pepperoni Macaroni for dinner. My kids love this! Be warned, this is very greasy. It's hard to avoid when cooking with pepperoni. I will leave the cheese off the top for my non-cheese eating family. We'll also be having some sliced mushrooms (we like them). This week I'm making a Strawberry Shortcake as well.
Pepperoni Macaroni
(Taste of Home) - Nickelmommy
Yield: 8 servings.
2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 ounces) pizza sauce
1 can (8 ounces) tomato sauce
1/3 cup milk
1 package (3-1/2 ounces) sliced pepperoni, halved
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded mozzarella cheese
Cook macaroni according to package directions. Meanwhile, in a large skillet,
cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni. In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
Giant Strawberry Shortcake
Amy - amylz
Family Fun Magazine
3 pints sliced strawberries
5 tbsp. sugar
1 3/4 cups all-purpose flour
1/2 tsp. salt
1 tbsp. baking powder
4 tbsp. butter
1/4 cup heavy cream
1/4 cup whole milk
Whipped cream, for topping
Miniature chocolate chips (optional)
Step 1 Place the sliced strawberries in a large bowl and sprinkle them with 2 tablespoons sugar. Stir well. Let the berries sit covered for at least 2 hours, until a juicy syrup forms at the bottom of the bowl.
Step 2 Preheat the oven to 350 degrees. In the bowl of a food processor or an electric mixer, place the flour, 3 tablespoons of the sugar, salt, baking powder and butter. Process or blend until the mixture resembles a coarse meal. Add the cream and milk and mix to form a soft dough.
Step 3 Turn the dough out onto a lightly floured surface and roll to a 1/2-inch thickness. Form the dough into a circle (7 inches in diameter) or cut out small shortcakes with a round cookie cutter. Place it on an ungreased cookie sheet and bake for 12 minutes or until the cake springs back when touched. Remove the shortcake from the cookie sheet onto a wire rack.
Step 4 When you are ready to serve the dessert, slice the shortcake (or cakes) in half and place the bottom half on a plate. Spoon strawberries and some of the syrup over the cake, then top with whipped cream. Place the other half of the shortcake on top of the whipped cream, followed by another layer of whipped cream, additional strawberries, and chocolate chips, if desired. Makes 6 servings.
Amy
Tomorrow we are having Pepperoni Macaroni for dinner. My kids love this! Be warned, this is very greasy. It's hard to avoid when cooking with pepperoni. I will leave the cheese off the top for my non-cheese eating family. We'll also be having some sliced mushrooms (we like them). This week I'm making a Strawberry Shortcake as well.
Pepperoni Macaroni
(Taste of Home) - Nickelmommy
Yield: 8 servings.
2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 ounces) pizza sauce
1 can (8 ounces) tomato sauce
1/3 cup milk
1 package (3-1/2 ounces) sliced pepperoni, halved
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded mozzarella cheese
Cook macaroni according to package directions. Meanwhile, in a large skillet,
cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni. In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
Giant Strawberry Shortcake
Amy - amylz
Family Fun Magazine
3 pints sliced strawberries
5 tbsp. sugar
1 3/4 cups all-purpose flour
1/2 tsp. salt
1 tbsp. baking powder
4 tbsp. butter
1/4 cup heavy cream
1/4 cup whole milk
Whipped cream, for topping
Miniature chocolate chips (optional)
Step 1 Place the sliced strawberries in a large bowl and sprinkle them with 2 tablespoons sugar. Stir well. Let the berries sit covered for at least 2 hours, until a juicy syrup forms at the bottom of the bowl.
Step 2 Preheat the oven to 350 degrees. In the bowl of a food processor or an electric mixer, place the flour, 3 tablespoons of the sugar, salt, baking powder and butter. Process or blend until the mixture resembles a coarse meal. Add the cream and milk and mix to form a soft dough.
Step 3 Turn the dough out onto a lightly floured surface and roll to a 1/2-inch thickness. Form the dough into a circle (7 inches in diameter) or cut out small shortcakes with a round cookie cutter. Place it on an ungreased cookie sheet and bake for 12 minutes or until the cake springs back when touched. Remove the shortcake from the cookie sheet onto a wire rack.
Step 4 When you are ready to serve the dessert, slice the shortcake (or cakes) in half and place the bottom half on a plate. Spoon strawberries and some of the syrup over the cake, then top with whipped cream. Place the other half of the shortcake on top of the whipped cream, followed by another layer of whipped cream, additional strawberries, and chocolate chips, if desired. Makes 6 servings.
Amy
Tuesday, November 1, 2011
Paula Deen’s Pot Roast, Parmesan Taters
Hi everyone!
Tomorrow we are having Paula Deen's Pot Roast. This is done in the crockpot. You can throw in or leave out any vegetables you like. I like mushrooms in my pot roast so I'm throwing some in. On the side we'll be having Parmesan Taters. These are just jazzed up tator tots.
Paula Deen’s Pot Roast
Sandy~~*~Sandy~*~
1 (3-pound) boneless chuck roast
1 1/2 tsp House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Sandy’s notes: Skip the water, it ruins the gravy. Sub beer for the wine. For house seasoning sub 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder.
Parmesan Taters
Amy - amylz
Recipe courtesy Guy Fieri
5 cups frozen tater tots
1/4 cup olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons crushed garlic
3 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F. Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes. Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.
Amy
Tomorrow we are having Paula Deen's Pot Roast. This is done in the crockpot. You can throw in or leave out any vegetables you like. I like mushrooms in my pot roast so I'm throwing some in. On the side we'll be having Parmesan Taters. These are just jazzed up tator tots.
Paula Deen’s Pot Roast
Sandy~~*~Sandy~*~
1 (3-pound) boneless chuck roast
1 1/2 tsp House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Sandy’s notes: Skip the water, it ruins the gravy. Sub beer for the wine. For house seasoning sub 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder.
Parmesan Taters
Amy - amylz
Recipe courtesy Guy Fieri
5 cups frozen tater tots
1/4 cup olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons crushed garlic
3 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F. Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes. Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.
Amy
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