This might sound strange, but it's really good, and everybody in my family eats it right up. I'm on an easy meal kick, and this definitely fits the bill. I'm writing the recipe on the blog during my cooking time because it's all ready to go. I love to take a break from chicken every now and then, and this has a unique flavor. It uses a lot of allspice, but if you get it in bulk from Winco it's cheap. Even without being in bulk it's not too bad.
We eat this over rice. It's got a sauce, though it's just broth. You could thicken it, but I never have. It's still good leftover, and also makes a killer sandwich when heated up on a skillet.
This comes from allrecipes.com, though the crockpot portion is from me. Serves 6, supposedly.
1/2 teaspoon ground black pepper
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons ground allspice
2 pounds country style pork ribs
1/4 cup butter
1 (10.5 ounce) can beef broth
Directions
1.In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
2.Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. (Stop here if doing the crockpot option.) Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
Crockpot option: After browning the ribs, place the ribs in a crockpot. Pour the butter on top (the butter from the skillet you just browned the ribs in). Pour in the beef broth. For yummiest results pour the beef broth into the pan the ribs just got browned in, swish it around to get all of the deliciousness off the bottom, then pour it in the crock pot. Cook on low for around 3 hours, or on high for around 2 hours. This is not exact, just watch them. Keep in mind that they will be cooked through but slightly rubbery at first, and additional cooking will make them tender. Extremely tender. Yummm . . .
Thursday, December 1, 2011
Wednesday, November 30, 2011
Easy Chicken Bake
Out of all of the amazing recipes I plan on posting on this blog, I can't believe I'm going straight to this one. Why? Because it is SOOO easy, and that's the mode we're in right now. It may not be gourmet, but it's got all of the parts of a meal and takes so little effort . . .
I read this on the back of a Stove Top mix a long time ago, and it is always there. I never really use the recipe, though, it's not a science.
1 pkg. stuffing (it says Stove Top, but any type will do. I bet you could do dried bread and a few dried herbs, too.)
1 1/2 lb. boneless skinless chicken breasts, cut into 1 inch pieces (I use one large can of chicken)
1 can condensed cream of chicken soup
1/3 cup sour cream (I just dump some in, really)
1 bag (16 oz.) frozen mixed vegetables, thawed and drained (I don't worry about 16 oz, I just pour some of my huge Sam's Club bag of mixed veggies in.)
1. Preheat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken, soup, sour cream, and vegetables in a 13x9 inch baking dish; top with stuffing
3. Bake 30 minutes, or until chicken is cooked through. (Since I always use cooked chicken, it doesn't take 30 minutes. It's just warming the stuff up.)
I eat it with a can of cranberry sauce. Perfect for when we have nothing fresh in the house and no time.
I read this on the back of a Stove Top mix a long time ago, and it is always there. I never really use the recipe, though, it's not a science.
1 pkg. stuffing (it says Stove Top, but any type will do. I bet you could do dried bread and a few dried herbs, too.)
1 1/2 lb. boneless skinless chicken breasts, cut into 1 inch pieces (I use one large can of chicken)
1 can condensed cream of chicken soup
1/3 cup sour cream (I just dump some in, really)
1 bag (16 oz.) frozen mixed vegetables, thawed and drained (I don't worry about 16 oz, I just pour some of my huge Sam's Club bag of mixed veggies in.)
1. Preheat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken, soup, sour cream, and vegetables in a 13x9 inch baking dish; top with stuffing
3. Bake 30 minutes, or until chicken is cooked through. (Since I always use cooked chicken, it doesn't take 30 minutes. It's just warming the stuff up.)
I eat it with a can of cranberry sauce. Perfect for when we have nothing fresh in the house and no time.
Monday, August 22, 2011
Stuffed Breadsticks
Remember that ham from the farewell-breakfast-brunch yesterday? I had some leftover. I also made way too much marinara sauce last Friday for Gary's carbo-load dinner. So, what did we make? Think Magelby's Fresh . . . okay, you already know since it's in the title. Stuffed breadsticks!
I have not perfected this recipe. I will come back and edit this post when I do. But what I did tonight was very delicious, and my kids ate and ate, so I have to share.
You will need:
*bread dough (I used this recipe. Subbed butter for oil. But you could use any you want. Or Rhoades. Try this one, maybe. I will try in the future to make this perfect, but what I did was yummy.)
*cheese (I did some mozzerella and some cheddar. Surprisingly, I liked the cheddar better.)
*meat (Used ham and turkey today. Pepperoni or chicken might be yummy.)
*garlic bread topping (This recipe from Our Best Bites. Or just sprinkle parmesan and garlic.)
*dipping sauce - marinara was awesome, alfredo is great at Magelbys, ranch is a good sidenote
Make the dough according to however you do it, but make sure it is very soft, i.e., don't put in too much flour. If it's still a little sticky it will be so soft for the breadsticks, yum. After the first rise, when it's time to make it into rolls or loaves or pinwheels - don't. Roll it into a big rectangle instead. (I did three separate rectangles because it was easier to work with.) Cut it into smaller rectangles, about the size of what you would use for a roll, but a little more 'cause it's a rectangle, not a triangle. Put some cheese and meat in the middle of each rectangle. Then, take each rectangle and wrap the dough around the filling. Place on a greased cookie sheet to rise, covered. Mine rose about 30 minutes.
Before baking spread some butter on top of each breadstick, then sprinkle on the topping. The Our Best Bites topping was amazing (had that left over, too). We think that's what made it taste like Magelbys. Bake at 350 degrees until golden brown. Serve covered in sauce (like the restaurant), or with some dip. YUM, YUM, YUM!
p.s. I'll bet you could make a big batch of these and freeze most of them. Helpful for emergency dinners or if you don't have a lot of mouths to feed. Also, I'm sure you could put in veggies, but we just had ours on the side.
I have not perfected this recipe. I will come back and edit this post when I do. But what I did tonight was very delicious, and my kids ate and ate, so I have to share.
You will need:
*bread dough (I used this recipe. Subbed butter for oil. But you could use any you want. Or Rhoades. Try this one, maybe. I will try in the future to make this perfect, but what I did was yummy.)
*cheese (I did some mozzerella and some cheddar. Surprisingly, I liked the cheddar better.)
*meat (Used ham and turkey today. Pepperoni or chicken might be yummy.)
*garlic bread topping (This recipe from Our Best Bites. Or just sprinkle parmesan and garlic.)
*dipping sauce - marinara was awesome, alfredo is great at Magelbys, ranch is a good sidenote
Make the dough according to however you do it, but make sure it is very soft, i.e., don't put in too much flour. If it's still a little sticky it will be so soft for the breadsticks, yum. After the first rise, when it's time to make it into rolls or loaves or pinwheels - don't. Roll it into a big rectangle instead. (I did three separate rectangles because it was easier to work with.) Cut it into smaller rectangles, about the size of what you would use for a roll, but a little more 'cause it's a rectangle, not a triangle. Put some cheese and meat in the middle of each rectangle. Then, take each rectangle and wrap the dough around the filling. Place on a greased cookie sheet to rise, covered. Mine rose about 30 minutes.
Before baking spread some butter on top of each breadstick, then sprinkle on the topping. The Our Best Bites topping was amazing (had that left over, too). We think that's what made it taste like Magelbys. Bake at 350 degrees until golden brown. Serve covered in sauce (like the restaurant), or with some dip. YUM, YUM, YUM!
p.s. I'll bet you could make a big batch of these and freeze most of them. Helpful for emergency dinners or if you don't have a lot of mouths to feed. Also, I'm sure you could put in veggies, but we just had ours on the side.
Wednesday, August 17, 2011
Easy Shredded-Meat Tacos
This is delicious. And deliciously easy. Another one of my I'm-not-sure-how-much-I-use recipes, but since I don't really know and never go too wrong, I doubt you will, either.
You will need:
chicken or pork
salsa
brown sugar
Flavors will be enchanced with:
minced garlic (I buy it pre-minced, in bulk from Sam's Club)
dried minced onion (Yes, fresh would be yummy, too, this is my shortcut)
oregano
salt and pepper
cumin
Put a little salsa in the bottom of your crockpot. Put the meat on top. Cover the meat with salsa. Throw a bunch of brown sugar on top, followed by some minced garlic, sprinkle around some dried minced onion, oregano, salt, pepper, and cumin. You can't taste it now, obviously, but don't be afraid to be generous with spicing, it will taste great. If you only put brown sugar and salsa with the meat, it will still taste great.
Today I cooked about 1.5 lbs of chicken on high, and it took about 2.5 hours. Maybe less, that's when I checked. Lower and slower is always good when trying to get tenderness, but mine was just fine. For that much chicken I used about 1/3 cup of brown sugar and a couple of teaspoons of garlic.
SO EASY, DO IT! You dump a couple of things in a crockpot, and then at dinner time all you do is slice lettuce and tomatoes, warm some tortillas, go to all the effort of getting sour cream out of the fridge, and voila! Josh said he loves this food. It's the idea behind all of the Cafe Rio recipes, but way simpler. So, add to it what you want, serve with it what you want, but as for me and my pregnant self, I had a delicious dinner with 10 total minutes of work. Not bad.
You will need:
chicken or pork
salsa
brown sugar
Flavors will be enchanced with:
minced garlic (I buy it pre-minced, in bulk from Sam's Club)
dried minced onion (Yes, fresh would be yummy, too, this is my shortcut)
oregano
salt and pepper
cumin
Put a little salsa in the bottom of your crockpot. Put the meat on top. Cover the meat with salsa. Throw a bunch of brown sugar on top, followed by some minced garlic, sprinkle around some dried minced onion, oregano, salt, pepper, and cumin. You can't taste it now, obviously, but don't be afraid to be generous with spicing, it will taste great. If you only put brown sugar and salsa with the meat, it will still taste great.
Today I cooked about 1.5 lbs of chicken on high, and it took about 2.5 hours. Maybe less, that's when I checked. Lower and slower is always good when trying to get tenderness, but mine was just fine. For that much chicken I used about 1/3 cup of brown sugar and a couple of teaspoons of garlic.
SO EASY, DO IT! You dump a couple of things in a crockpot, and then at dinner time all you do is slice lettuce and tomatoes, warm some tortillas, go to all the effort of getting sour cream out of the fridge, and voila! Josh said he loves this food. It's the idea behind all of the Cafe Rio recipes, but way simpler. So, add to it what you want, serve with it what you want, but as for me and my pregnant self, I had a delicious dinner with 10 total minutes of work. Not bad.
Super Fast Chicken Tacos
Gary and I made this up. And you people like it. We like how fast it is. Maybe someday we will measure when we make it . . . but wouldn't that take away from the speed?
You will need:
canned chicken
onion (or onion powder)
garlic (or garlic powder)
cumin
italian dressing
salt and pepper
and maybe some chili powder, lemon juice, vinegar, and/or brown sugar
Start out by sauteing the onion and garlic in a pot. I think this is delicious, but if you have no fresh ingredients or time, skip it.
Add the canned chicken. The broth usually helps keep it moist.
Sprinkle liberally with cumin, italian dressing, salt, and pepper. If you have no italian dressing you can add vinegar or lemon juice. Or nothing. Or add it even if you have the dressing. This is all to taste.
Stir and heat. Taste until it tastes right. Chili powder and brown sugar are yummy, too. Add water if it seems too dry, it will soak into the chicken or evaporate out, so don't worry about it getting watery unless you really go for it on the water.
When it tastes yummy serve in tortillas (we like corn tortillas) with all the fixin's . . . sour cream, salsa, lettuce tomatoes, avacado if you have them, whatever else mexican-ish you want. Rice and beans . . .
Super-exact recipe, sorry. I would say don't be shy when adding the flavorings, it's not as tasty when you add too little. In no time flat you will be munching on tasty tacos!
You will need:
canned chicken
onion (or onion powder)
garlic (or garlic powder)
cumin
italian dressing
salt and pepper
and maybe some chili powder, lemon juice, vinegar, and/or brown sugar
Start out by sauteing the onion and garlic in a pot. I think this is delicious, but if you have no fresh ingredients or time, skip it.
Add the canned chicken. The broth usually helps keep it moist.
Sprinkle liberally with cumin, italian dressing, salt, and pepper. If you have no italian dressing you can add vinegar or lemon juice. Or nothing. Or add it even if you have the dressing. This is all to taste.
Stir and heat. Taste until it tastes right. Chili powder and brown sugar are yummy, too. Add water if it seems too dry, it will soak into the chicken or evaporate out, so don't worry about it getting watery unless you really go for it on the water.
When it tastes yummy serve in tortillas (we like corn tortillas) with all the fixin's . . . sour cream, salsa, lettuce tomatoes, avacado if you have them, whatever else mexican-ish you want. Rice and beans . . .
Super-exact recipe, sorry. I would say don't be shy when adding the flavorings, it's not as tasty when you add too little. In no time flat you will be munching on tasty tacos!
Wednesday, July 6, 2011
Link: Crispy Coconut Fingers
Easy, delicious recipe from Our Best Bites. The only ingredient I didn't have on hand was Panko crumbs, which were not hard to find. Here it is:
http://www.ourbestbites.com/2009/11/crispy-coconut-chicken-fingers/
I made a dipping sauce by mixing peach jam, ginger, spicy brown mustard, lime, and a few red pepper flakes. Just kind of threw stuff together until it was yummy. And it was! We really loved this chicken, will be making it a regular.
http://www.ourbestbites.com/2009/11/crispy-coconut-chicken-fingers/
I made a dipping sauce by mixing peach jam, ginger, spicy brown mustard, lime, and a few red pepper flakes. Just kind of threw stuff together until it was yummy. And it was! We really loved this chicken, will be making it a regular.
Tuesday, June 14, 2011
Chocolate Lava Cake
This is the most unhealthy thing ever. But also the most delicious. I crave this like crazy. At least it's not fried . . .
I always use this recipe off of Famous French Desserts. I'm always afraid the website won't exist anymore, so I'm rewriting it here. Oh, and I don't have a double boiler, and I don't pretend to make one. I just put it on super low heat and stir constantly. It all melts fast.
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar (reduce sugar if you prefer darker chocolate)
1/3 cup Flour
Butter for Ramekins
How to Make It:
Preheat oven to 350°F
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Voilà!
Tips:
You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way!
In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking. (If your oven cooks hot, check earlier. So disappointing when it doesn't ooze.)
If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong!
Let it cool for around 10ish minutes before attempting to invert onto a plate. It will be very hot.
I always use this recipe off of Famous French Desserts. I'm always afraid the website won't exist anymore, so I'm rewriting it here. Oh, and I don't have a double boiler, and I don't pretend to make one. I just put it on super low heat and stir constantly. It all melts fast.
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar (reduce sugar if you prefer darker chocolate)
1/3 cup Flour
Butter for Ramekins
How to Make It:
Preheat oven to 350°F
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Voilà!
Tips:
You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way!
In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more.
In terms of baking time… well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking. (If your oven cooks hot, check earlier. So disappointing when it doesn't ooze.)
If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong!
Let it cool for around 10ish minutes before attempting to invert onto a plate. It will be very hot.
Balsamic Chicken Sandwich
You want something scrumptious and easy for dinner? This sandwich is your ticket. I got it from Parade magazine, written by Jessica Seinfeld, who apparently has a cookbook called Double Delicious. The adults in our family love the whole sandwich, and we make a no-tomato, not-so-toasty version for our kids. They gobble it up.
2 lb. boneless, skinless chicken breasts, cubed
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup whole-wheat flour (have to admit that once I used white. It was fine.)
3 Tbsp olive oil
3 cloves garlic, minced
1 cup low-fat, reduced sodium chicken broth (or just boullion and water if you don't have broth)
1/2 cup balsamic vinegar (I didn't have enough balsamic once, so I used half red-wine vinegar. Tasty.)
6 Tbsp firmly packed dark-brown sugar (light brown plus molasses works pretty close)
1/2 cup broccoli puree (directions follow)
6 ciabatta rolls (I used Italian Olive Oil bread once, and homemade sourdough the next, it all works)
6 large slices tomato
1/2 cup grated part-skim mozzarella
fresh basil (optional) (I really like it, don't leave it out. I have mine in the freezer for these occasions.)
1. Sprinkle chicken with salt and pepper. (I have to admit I don't measure, just sprinkle) Spread flour on a sheet of waxed paper. Toss chicken chunks in flour to coat completely. (I never mess with the wax paper, just toss.) Preheat oven to 350.
2. Warm oil in a large skillet over medium-high. Add chicken and garlic. Lower heat to medium and continue to cook until chicken begins to brown and garlic becomes fragrant, 8-10 minutes. (I made my chicken so small it took less time.)
3. Add chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10-15 minutes, until chicken is cooked through and no longer pink in the center. Add puree and cook 2-3 minutes more until flavors are blended. (At this point I usually take the top off and let it reduce a little, I like it syrupy. I will try putting in less broth sometime and see what happens.)
4.Place rolls on a large baking sheet. Top each of the 6 bottom halves with a tomato slice (and fresh basil, if desired); divide chicken among them and sprinkle with mozzarella. Bake until cheese is melted and edges of rolls are crisp, 5-7 minutes. Serve immediately.
Broccoli puree instructions: Steam florets, then puree in a blender about two minutes. She says add a little water if needed, I say definitely needed.
What I have done when making this, is make enough broccoli for us to eat for dinner, then take out a little for the puree in the sandwich. Then I have my side dish done at the same time.
This may seem complicated, but it's really just explaining in detail a really easy process. I made this in half an hour tonight. Yumminess is still here to be licked . . .
2 lb. boneless, skinless chicken breasts, cubed
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup whole-wheat flour (have to admit that once I used white. It was fine.)
3 Tbsp olive oil
3 cloves garlic, minced
1 cup low-fat, reduced sodium chicken broth (or just boullion and water if you don't have broth)
1/2 cup balsamic vinegar (I didn't have enough balsamic once, so I used half red-wine vinegar. Tasty.)
6 Tbsp firmly packed dark-brown sugar (light brown plus molasses works pretty close)
1/2 cup broccoli puree (directions follow)
6 ciabatta rolls (I used Italian Olive Oil bread once, and homemade sourdough the next, it all works)
6 large slices tomato
1/2 cup grated part-skim mozzarella
fresh basil (optional) (I really like it, don't leave it out. I have mine in the freezer for these occasions.)
1. Sprinkle chicken with salt and pepper. (I have to admit I don't measure, just sprinkle) Spread flour on a sheet of waxed paper. Toss chicken chunks in flour to coat completely. (I never mess with the wax paper, just toss.) Preheat oven to 350.
2. Warm oil in a large skillet over medium-high. Add chicken and garlic. Lower heat to medium and continue to cook until chicken begins to brown and garlic becomes fragrant, 8-10 minutes. (I made my chicken so small it took less time.)
3. Add chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10-15 minutes, until chicken is cooked through and no longer pink in the center. Add puree and cook 2-3 minutes more until flavors are blended. (At this point I usually take the top off and let it reduce a little, I like it syrupy. I will try putting in less broth sometime and see what happens.)
4.Place rolls on a large baking sheet. Top each of the 6 bottom halves with a tomato slice (and fresh basil, if desired); divide chicken among them and sprinkle with mozzarella. Bake until cheese is melted and edges of rolls are crisp, 5-7 minutes. Serve immediately.
Broccoli puree instructions: Steam florets, then puree in a blender about two minutes. She says add a little water if needed, I say definitely needed.
What I have done when making this, is make enough broccoli for us to eat for dinner, then take out a little for the puree in the sandwich. Then I have my side dish done at the same time.
This may seem complicated, but it's really just explaining in detail a really easy process. I made this in half an hour tonight. Yumminess is still here to be licked . . .
Wednesday, June 8, 2011
Link: Sandy's Chocolate Cake
I'll finish up my spree with my favorite chocolate cake. (If you want a dinner idea, go down a couple of posts. :) ) This, of course is Sandy's. From allrecipes. I crave this thing . . . I made another chocolate cake last month, and was so sad. I also love the frosting with it, though others might differ in opinion. Put the cake in the fridge overnight, then warm up a piece the next day. YUM!
http://allrecipes.com/Recipe/Sandys-Chocolate-Cake/Detail.aspx
If I find a superior cake one day, I'll let you know. Might take me a while to try again, though.
http://allrecipes.com/Recipe/Sandys-Chocolate-Cake/Detail.aspx
If I find a superior cake one day, I'll let you know. Might take me a while to try again, though.
Link: Pumpkin Apple Muffins with Streusel Topping
Okay, so you know I use whole-wheat flour, and sub applesauce. Also, I reduce the sugar in this recipe. How much, you ask? Actually, almost by half. But it's up to you, so do what you gotta do.
http://allrecipes.com/Recipe/Pumpkin-Apple-Streusel-Muffins/Detail.aspx
And yes, someday I will type a real recipe, but right now I'm just on a linky roll . . .
http://allrecipes.com/Recipe/Pumpkin-Apple-Streusel-Muffins/Detail.aspx
And yes, someday I will type a real recipe, but right now I'm just on a linky roll . . .
Link: Pumpkin Waffles with Apple Cider Syrup
I love these things!! So addicting to me.
http://allrecipes.com/Recipe/Pumpkin-Waffles-with-Apple-Cider-Syrup/Detail.aspx
http://allrecipes.com/Recipe/Pumpkin-Waffles-with-Apple-Cider-Syrup/Detail.aspx
Link: Chuck's Favorite Macaroni and Cheese
This is the macaroni and cheese we had at Josh's B-Day barbeque. It's Gary's favorite, although I like the crockpot version equally. They're just different, so it depends on what you're in the mood for. All of you thought it was delicious then, so here's the recipe if you want to give it a try:
http://allrecipes.com/Recipe/Chucks-Favorite-Mac-and-Cheese/Detail.aspx
Pay attention to the ounces of the different packages. He must live somewhere where stuff comes in different size packages than what I buy here. Also, use sharp cheddar! You can use something milder, but it really gives it a great flavor. That's what was in it when you tasted it at our house, and you liked it . . .
http://allrecipes.com/Recipe/Chucks-Favorite-Mac-and-Cheese/Detail.aspx
Pay attention to the ounces of the different packages. He must live somewhere where stuff comes in different size packages than what I buy here. Also, use sharp cheddar! You can use something milder, but it really gives it a great flavor. That's what was in it when you tasted it at our house, and you liked it . . .
Link: Spicy Honey Chicken
We made this the other day and it was delicious. The kids loved it! We didn't have chipotle powder, so we used regular chile powder, and chicken breasts instead of thighs. I'd love to try it with all of the real ingredients, but even with what we had on hand, it's a winner! Good to depart from always putting BBQ sauce on chicken, sometimes.
From Our Best Bites: http://www.ourbestbites.com/2008/06/spicy-honey-chicken/#comments
From Our Best Bites: http://www.ourbestbites.com/2008/06/spicy-honey-chicken/#comments
Link: Streusel-Topped Blueberry Muffins
I have decided that I want to keep track of recipes I really like, but don't modify much from the internet site I get it from. (If I modify much, I'll just re-type.) I like this recipe a lot because, well, it's delicious, and I don't notice my healthy changes. I use 100% whole-wheat flour (fresh ground), and sub most of the oil with applesauce. Caution on subbing w/ applesauce: You really must leave some of the oil in the recipe or it gets really chewy. I'm talking about any recipe.
This one's from Our Best Bites: http://www.ourbestbites.com/2011/02/streusel-topped-blueberry-muffins/
Also, I have tried it with the orange zest and without. Both are good, but I think I'm leaning toward without. Let me know if you try it with lemon. Update: Gary much prefers with the orange zest.
This one's from Our Best Bites: http://www.ourbestbites.com/2011/02/streusel-topped-blueberry-muffins/
Also, I have tried it with the orange zest and without. Both are good, but I think I'm leaning toward without. Let me know if you try it with lemon. Update: Gary much prefers with the orange zest.
Thursday, April 21, 2011
Easy Chicken and Rice Soup
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots cut small how ever you like
2 celery ribs cut into 1/2 inch slices
(personally I like to use the celery leaves instead because where else will you use them that the kids won't know what they are eating?)
4 fresh thyme springs (had no clue how much a spring was so I just put in some)
1 bay leaf
2 quars chicken stock or broth (low sodium or other)
1 cup water
1 cup long grain white rice ( I used about 1 1/3 cup brown rice. Yummy)
1 of the large cans of chicken we can at the cannery or 1 1/2 cups shredded cooked chicken breast
Kosher salt and black pepper (yep, we bought Kosher salt)
I put some olive oil in a soup pot and heated it up. I added the rice right away so it could brown also. Makes a great flavor. I also added the onion, cloves, carrots, celery, thyme and bayleaf. I stirred them around a while until the vegies were getting a little soft. Then add the chicken broth and water. I used the broth in the can, too. I did take any fat off the top. I cooked the chicken in with everything for a while. It all needs to come to a boil to start the rice cooking. Brown rice does take a bit longer to cook. After about 20 minutes I took the chicken out and let it cool so I could cut it up. Then I put it back into the pot and cooked the soup until I thought the rice was done. It took about an hour all together I think. Tate says it is the best soup he ever ate.
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots cut small how ever you like
2 celery ribs cut into 1/2 inch slices
(personally I like to use the celery leaves instead because where else will you use them that the kids won't know what they are eating?)
4 fresh thyme springs (had no clue how much a spring was so I just put in some)
1 bay leaf
2 quars chicken stock or broth (low sodium or other)
1 cup water
1 cup long grain white rice ( I used about 1 1/3 cup brown rice. Yummy)
1 of the large cans of chicken we can at the cannery or 1 1/2 cups shredded cooked chicken breast
Kosher salt and black pepper (yep, we bought Kosher salt)
I put some olive oil in a soup pot and heated it up. I added the rice right away so it could brown also. Makes a great flavor. I also added the onion, cloves, carrots, celery, thyme and bayleaf. I stirred them around a while until the vegies were getting a little soft. Then add the chicken broth and water. I used the broth in the can, too. I did take any fat off the top. I cooked the chicken in with everything for a while. It all needs to come to a boil to start the rice cooking. Brown rice does take a bit longer to cook. After about 20 minutes I took the chicken out and let it cool so I could cut it up. Then I put it back into the pot and cooked the soup until I thought the rice was done. It took about an hour all together I think. Tate says it is the best soup he ever ate.
Wednesday, March 2, 2011
Saucy Chicken over Rice
This recipe doesn't really have a name because I made it up one time, although it reminds me of a dish that I often ate in Germany. I'm sharing it with you because it has become one of our favorites. It's fast, easy, and delicious. Also, I'm just giving you general guidelines, not an exact recipe, and you can adjust to how much your family generally eats.* Really, try this dish and you won't be sorry.
Yumminess
The sauce won't be thick, but it will be yummy. Serve over rice.
*I'll give you an idea of the amounts I used tonight so you can adjust accordingly: one red bell pepper, two huge mushrooms (probably the equivalent of 6 normal ones), one small onion, and half a can of chicken.
Yumminess
- red bell pepper, cut in strips
- mushrooms, sliced
- onion, sliced
- chicken, cooked and diced or shredded
- whole milk
- sour cream
- salt
- pepper
- onion salt
- paprika
- rice
The sauce won't be thick, but it will be yummy. Serve over rice.
*I'll give you an idea of the amounts I used tonight so you can adjust accordingly: one red bell pepper, two huge mushrooms (probably the equivalent of 6 normal ones), one small onion, and half a can of chicken.
Tuesday, March 1, 2011
Buckwheat Pancakes
If you like pancakes, you need this recipe in your life. I got it from the family Dave stayed with in Vegas a few summers ago. Since I never have buckwheat flour, I usually use whole wheat flour instead.
Mix together thoroughly:
1 c. buckwheat flour
1 c. sifted all-purpose or whole wheat flour
2 tsp. double-acting baking powder
1 tsp. baking soda
2 tsp. sugar
1 tsp. salt
You may substitute 2 tsp. molasses for the sugar. If so, add it to the buttermilk, below. Stir into flour mixture:
2 beaten egg yolks
¼ c. melted butter
2 c. buttermilk
Whip until stiff, but not dry:
2 egg whites
Fold them into batter until it is blended only. Cook on a greased hot griddle.
Saturday, February 5, 2011
Crock Pot Macaroni and Cheese
We originally got this recipe from Rebecca Shurtz, so you know it's southern . . . Somehow it's morphed into Cindy's recipe.
1 cube of butter (I always use less)
16 oz. cooked macaroni noodles
12 oz. can evaporated milk
2 eggs beaten
6 cups shredded cheese (I usually use less of this as well. But the full amount is tasty . . . )
salt to taste
Grease crock pot with butter, melt the rest in the bottom. Combine other ingredients in the crock pot. Cook 3 hours on low, 1.5 hours on high (stir frequently if on high).
1 cube of butter (I always use less)
16 oz. cooked macaroni noodles
12 oz. can evaporated milk
2 eggs beaten
6 cups shredded cheese (I usually use less of this as well. But the full amount is tasty . . . )
salt to taste
Grease crock pot with butter, melt the rest in the bottom. Combine other ingredients in the crock pot. Cook 3 hours on low, 1.5 hours on high (stir frequently if on high).
Tuesday, February 1, 2011
Scones!
I'm talking about frybread-type scones, not English scones. I have tried a million scone recipes over the years, and they all seemed to be either too time consuming or too rubbery and tough in the end. These, however, are the perfect scones and I'm completely in love. I've made them a few times and they've always turned out well. They're pretty quick, too. I know Rhodes rolls work in a pinch, but these are definitely worth the extra 5 or 10 minutes they take to make.
One recipe probably makes 8 smallish scones. Double it if you're making it for the whole fam. Of course they're great for Navajo tacos or simply with jam, cinnamon & sugar, or honey. Please, if you like scones, give these a try!
Oh yeah, and I got this recipe from a sister in my ward. It's in our RS cookbook.
Quick, Never-Fail Scones
1 c. milk (scald)
1 ½ Tbs. Shortening (add to milk, cool to lukewarm)
1 pkg. yeast (dissolve in ¼ c. warm water)
Combine the following dry ingredients and add to the liquids above – blend well.
2 c. flour
1 tsp. salt
½ tsp. baking powder
2 tsp. sugar
Knead 20 times.
Let rise 10 minutes. Roll out to ½” thickness. Cut into squares. Deep fry.
Monday, January 24, 2011
Noodles (for chicken noodle soup)
Cynthia makes these and I always want to know her recipe, so here it is. Enjoy.
2 cups flour
2 tsp. salt
4 eggs
2 tbsp. water
Mix together dry ingredients.
Add the wet ingredients.
Flour your counter.
Roll out dough onto floured counter.
Cut into strips with pizza cutter.
Drop into boiling soup.
Voila!
2 cups flour
2 tsp. salt
4 eggs
2 tbsp. water
Mix together dry ingredients.
Add the wet ingredients.
Flour your counter.
Roll out dough onto floured counter.
Cut into strips with pizza cutter.
Drop into boiling soup.
Voila!
Wednesday, January 12, 2011
Cheddar Chicken & Penne
I found this recipe in a magazine ages ago, and I love it. It's simple and incredibly fast--you can have it on your table within 20 minutes of beginning to cook. A few nights ago I served it with a toasted baguette and a fresh green salad. Without further ado, here's the recipe:
*Notes: The last couple of times I made this, I cooked the chicken separately and then added it at the end so I could do it all faster. Also, I probably only use 3/4 cup cheese and it seems like plenty to me.
- 1 Tbsp butter
- 3/4 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/2 tsp garlic powder
- 1 3/4 cup chicken broth (14 oz.)
- 8 oz. (1/2 pkg) penne rigate, uncooked
- 16 oz (1 pkg) frozen vegetable mix
- 2 cups (8 oz) shredded cheddar cheese*
*Notes: The last couple of times I made this, I cooked the chicken separately and then added it at the end so I could do it all faster. Also, I probably only use 3/4 cup cheese and it seems like plenty to me.
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