Saturday, September 30, 2006
Crispy Potato Wedges
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp each basil, thyme, oregano
1/4 tsp paprika
4 to 6 potatoes, cut in wedges ( I really like to use the little red or golden butter potatoes. And if you use these little potatoes I increase the # to about 6-8 depending on # of people)
1/2 c parmesan cheese
Mix oil and seasoning in a plastic bag. Place cut potatoes in bag and shake. Dump potatoes onto an ungreased cookie sheet, and arrange in a single layer. Bake at 450 degrees for 15 minutes. Sprinkle parmesan cheese on potatoes and bake an additional 15 minutes. Serve hot.
* I sometimes even skip the other seasonings and just do these with Mrs. Dash.
Friday, September 29, 2006
Thursday, September 28, 2006
Left over pot roast (beef, pork, it's all good)
Bottle of BBQ sauce, more or less depending on how juicy you like it (KC Masterpiece really is the best)
Because I'm lazy, I put the meat in the crock pot, pour on the BBQ sauce and just let it go until it's time to eat (if that will be within an hour I warm up the meat in the microwave first). The meat just gets tenderer and tastier. It's so yummy and amazingly the BBQ meat leftovers actually do get made into sandwiches.
Wednesday, September 27, 2006
1 1/2 lbs skinless, boneless chicken thighs (I actually use breasts) cut into bite size pieces
1/2 cup (or less if you don't like things as spicy) red curry paste***
1 tablespoon olive oil
1 large onion coarsly chopped
1 1/4 cup fresh coconut milk or (what I use) one 13.5 oz can unsweetened or reduced fat coconut milk
1 1/2 cups matchstick carrots or 3 carrots thinly sliced
***be careful while cooking because this does stain!
In a bowl combine chicken and curry paste, let stand at room temp for 30 minutes.
Heat a 12 inch skillet over medium heat. Add olive oil, onion and chicken mixture. Cook about 8-10 minutes stirring occasionally, or until chicken is no longer pink inside.
Remove Chicken from skillet. Carefully add coconut milk to skillet, scraping up the crusty bits. Add carrots. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Return chicken to skillet. Simmer uncovered for 3 to 5 minutes or until liquid thickens slightly. Serve over rice.
Tuesday, September 26, 2006
Monday, September 25, 2006
1 lb. ground beef
chopped onion, green pepper, garlic
1 can (14.5 oz) diced tomatoes (with green chilies is good) (juice and all)
1 can red kidney beans (rinsed)
1 can black or pinto beans, if you like
1 can sliced olives (drained)
1 can corn (with juice) (optional, I don't like corn so much ...)
1 can tomato sauce
1 pkg taco seasoning
1 cup water
Brown the meat with salt, pepper (drain fat). Cook up chopped onions, green pepper, and garlic. Break out your handy dandy can opener and start dumping. Pour in the taco sauce and water and heat it all up. You can eat this as soon as everything is warmed through or throw everything in the crockpot and let it simmer happily for hours on end. Serve with shredded cheese, sour cream, and taco chips. Lots of variation possibilities, someone I know throws in a package of dry ranch dressing mix. Just use what you like and have.
5-6 pork chops
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 - 8oz can tomato sauce
1 - 29 oz can cling peach halves
1/4 cup vinegar
salt and pepper
Brown pork chops in a skillet before arranging in the crockpot. (I have to admit that I have also just thrown them in without browning and there isn't much different) Sprinkle chops with salt and pepper. In a small bowl combine the rest of the ingredients except the peaches. Add 1/4 cup of the peach syrup to the brown sugar mixture. Finish draining peaches, and place them over the chops. Pour the brown sugar mixture over all.
Cover and cook on low 4-6 hours
1 cup + 5 TBS warm water
1/4 cup sugar
1/4 cup vegetable oil
1/2 tsp salt
4 cups flour
2 tsp yeast
Put in the bread machine in that order, mix on dough mode (oh, how I love my bread machine, I could never make bread products without it!). When done, pound into rolls (you can make 12 big babies in a 9X13 or 16ish more normal sized ones on a cookie sheet), flip-flop then in some melted butter. Cover with some plastic wrap and let rise to about double in size (1/2 hour or so - speed up the process by putting them in a cold oven with a bowl of hot water under them). Bake at 400 degrees for 10-15 minutes. I slather more butter on top when they come out. The thought of these is making my mouth water. They are SO good and SO easy! My eternal gratitude Aunt Pat!!!
Quick Sally Lunn Bread
2 eggs separated
1/2 cup sugar
2 cups flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons butter melted
1/4 cup sugar (for the top of bread)
Preheat oven to 350. Beat egg yolks with sugar. Mix in flour, baking soda and salt, alternating with milk. Add melted butter. Beat egg whites until stiff, fold into batter. Pour into greased loaf pan. Sprinkle top with sugar.
Bake 40-45 minutes.
We've been eating brats all weekend, so I decided to post our favorite meal, even though it's very simple.
1 pkg Johnsonville Brats (frozen or fresh)
*If fresh, we just fry them up in a very little bit of oil. If they are frozen, it is sometimes helpful to boil them first to help the center get cooked. They're done when they're no longer pink inside.
*We love to eat them with a slice of sour dough bread or a baguette.
*Also amazing, are the maggi brand spaeztle noodles. they come in a yellow box and cost like $5, but last 2 meals (if you have self control...they really are so so good!) You just boil them.
Toss with a little bit of nice vinegar (i like rasberry flavored or a good balsamic) and oil, salt & pepper!
Sunday, September 24, 2006
( Janet I found my recipe!)
2/3 cup butter
2/3 cup flour
6 cups milk (you can substitute some of this for chicken broth, as long as the liquid = 6 cups)
1 cup bacon, cooked and crumbled
salt and pepper
4 large baked potatoes
1 cup sour cream
5 oz chedder cheese, grated
4 green onions chopped
Melt butter over medium heat, using a whisk blend in flour till smooth. gradually add milk, whisking continuosly. Add salt and pepper to taste. Simmer over low heat stirring often!
Cut potatoes in half and scoop out meat ( set aside). When milk mixture is very hot whisk in potatoes. Stir in green onions, whisk well, then add sour cream and bacon. Heat thoroughly.
Add cheese, a little at a time until melted.
**This can be done in the crock-pot, the only thing I do different is to put the flour in first and whisk in melted butter. When that is mixed well I then gradually add in the milk while I continue to whisk. Then I just dump the rest and give it a stir before I cover it. It's a little thinner this way but still good.
Friday, September 22, 2006
1/2 package egg noodles
1 can cream of mushroom soup ( I have used cream of celery when I'm out of the other)
1 1/4 cups milk
1/2 cup grated parmesan
1/4 cup chopped olives
1 can tuna, drained and flaked ( I actually like the taste with two better)
salt and pepper to taste
Heat oven to 350 degrees
Cook noodles according to package directions; drain.
Mix all ingredients together in a buttered 2 qt casserole.
Bake uncovered 25 - 30 minutes
1 1/2 lbs. hamburger
1 can tomato soup
1 can italian stewed tomatoes
1 can french cut green beans
lots of mashed potatoes:)
fry hamburger (you can add onions too, that's yummy) and add tomatoes soup and stewed tomatoes, green beans, salt and pepper to taste. pour into a casserole dish and spread mashed potatoes on top and grate cheese over that. bake 350 until hot through and cheese is melted.
1 pound beef tenderloin of sirloin steak
2 tablespoons all-purpose flour
1 8-ounce carton of sour cream (our less if you don't want it quite so rich)
2 tablespoons beef bouillon
1-2 tablespoons of ketchup (depending on taste)
2 tablespoons margarine or butter
1 1/2 cups mushrooms (if you and stand those)
1/2 cup chopped onion
garlic to taste
2 cups hot cooked noodles
Thinly slice meat across the grain into bite size strips. In a large skillet saute meat, mushrooms, onions and garlic in the margarine or butter. Cook till meat is done. Add remaining ingredients to skillet and cook on medium heat till bubbly. Cook one more minute. Serve over noodles
Thursday, September 21, 2006
1/2 cup minced onion
1 pound ground beef
2 Tbsp flour
1/4 tsp pepper
1/4 tsp paprika
1 can cream of mushroom soup
1 cup sour creamSaute (can't find the accent mark) onions until golden. Stir in beef and cook until browned. Stir in flour and seasonings and saute 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream. Heat 10 minutes. Serve over toast, rice or noodles.
Place all ingredients except sour cream in a crock pot (and yes, once again, I use frozen roast). Cook for 5-8 hours (depending on crock pot size and speed... ours makes this in 4 hours on high or 6 hours on low heat). Stir the sour cream in during the last half hour of cooking (too early and it gets weird). Serve over buttered krinkly egg noodles. Some people who enjoy eating fungus may want to add additional fresh or canned mushrooms at some point during cooking. Grandma keeps telling me this is good over baked potatoes or toast as well (but we like noodles too much to try other kinds of starchy foods).
This is for two servings (my husband doesn't eat seafood)
2 filets of salmon (thawed in the fridge for a few hours, then open package, wash and pat dry)
1/2 cup of crushed corn flake cerial seasoned up with salt, pepper, lemon pepper, rosemary, season all, and garlic salt ( just use whatever you like)
1/4 cup milk
1/4 cup flour
1-2 T butter melted
Preheat Oven to 450 degrees. Dip the fish in the milk, then the flour, then the milk again, then the cornflake mixture, try to coat it pretty evenly. Place in a glass baking dish (I sprayed the pan with Pam). Drizzle on the melted butter and cook for 15-20 minutes or until the fish is "flakey" (4-6 minutes per 1/2 inch thickness). It turned out fabu! And it's healthy - though they recommend pregnant and lactating women eat seafood with caution - farm raised fish is usually a safe bet.
Mix flour and butter in large saucepan to make a roux (I use a whisk to avoid lumps). When thoroughly mixed slowly add milk and whisk until smooth (a little milk, whisk, a little more milk, whisk, etc). Bring mixture to a boil while continuously stirring and cook about 2 minutes or until thickened. Remove from heat and stir in cheese. Add cooked pasta to cheese sauce. Bake in a moderate oven (325 - 375) for about 45 minutes or until bubbly and a little crunchy along the sides. Dave especially likes it if I sprinkle more cheese on top. We also sometimes add cooked chicken or tuna, pepper and onions, taco meat.... whatever may be cluttering up the fridge that won't make another meal on it's own. Broccoli is very good. The cheese sauce is also the same one I use to make broccoli with cheese sauce, or cauliflower with cheese sauce. Stir in a can of cream of chicken soup and some salsa and you have a great cheese dip too (without the pasta of course).
Wednesday, September 20, 2006
- Bratwurst with peppers and onions (because everything's better with peppers, onions and hot sauce).
- Stroganoff (made with roast, cream of mushroom soup, onions and sour cream).
- Beef roast
- Tuna casserole
- Baked Pasta (canned spaghetti sauce, sausage, spinach, pasta and cheese)
- Green Chile Enchiladas
- Macaroni and Cheese (maybe even the real, baked kind)
Now I'm kind of drawing a blank about what else we might eat. Hopefully I can steal some more ideas from you guys.
fill tortilla with beans, cheese and microwave for less than a minute while preheating the skillet. you want enough oil to coat the bottom of the pan for frying and i like to add a little butter to make it taste really good (hmm...such a healthy meal, no worse than betos though, i'm sure!). roll up your tortillas and fry them . add sour cream and salsa.
roast (thanks janet)
enchiladas (thanks brandy)
chicken and rice (with the crm chkn soup)
bratwurst (this is dave's specialty)
alfredo (dave's again)
chicken parmesan (i have a good recipe for this, i'll have to post it)
chili cheese chips
vegetable medley with italian sausage over rice
hmmmm...i really need some more casserole ideas, anybody got an easy one?
Tuesday, September 19, 2006
1 pkg Sun Bird Beef & Broccolli Seasoning package (most groceries carry this in the chinese food section incl. Target & Wall-M)
1 pkg of your favorite stir fry veggies or of course fresh ones if your ambitious (I love the generic Wallmart brand, I specifically shop at Wallmart for their frozen veggies. I'm very picky and I don't like any other brands. I use their asparagus stir fry and their "Deluxe" stir fry with baby corn and fresh water chestnuts)
2 tbs soy sauce
1 c rice
Your favorite meat (I use a couple strips of chicken)
follow the directions on the back of the sun bird sauce mix:) okay, so this hardly counts as a recipe, but it really is one of our favorite meals and it's healthy....!
Makes 8 servings (and leftovers are amazing)
You will need:
1 pkg McCormick's Enchilada Sauce mix (I've tried the cans of sauce, I like this powder better)
1 1/2 Cups water
1 can (8 oz.) tomato sauce
1 lb. ground beef (sometimes I use shredded chicken, ground turkey would work, and plain cheese ones are good too)
8 (or so) tortillas (I use flour, corn or wheat would work)
lots of shredded cheddar cheese
1. Stir sauce mix water and tomato sauce in a medium size pot. Bring to a boil, reduce heat and simmer until a thickened (5 mins).
2. Brown the meat (I season it with salt, pepper, season-all), drain the fat. Stir in 1/2 cup of the sauce.
3. Grab a tortilla - spread a little sauce on in, put about 1/4 cup meat down the middle, add some cheese. Roll it up and place seam side down in a 9X13 dish (like a cake pan) Repeat for all tortillas. Pour remaining sauce (and any meat if you have it) over tortillas and top with more yummy cheese.
4. Bake in 350 degree oven for about 15 minutes until cheese is bubbly.
Other option: Sometimes I make a box of Rice a Roni Spanish rice and put rice in the tortillas, also, olives are great in and on these. Serve with a dollop of sour cream on top. You can double the batch and freeze a pan, 2 great dinners in one shot.