Friday, November 19, 2010
We got the recipe for the pork chops off a commercial we saw on TV.
Ranch Dressing Pork Chops
1 package Ranch Dressing mix (the powdered stuff)
3 pork chops (the bone-in are the best)
Preheat oven to 450 degrees. Spray a cookie cooling rack (make sure it is oven safe) with non-stick spray. Place the rack on a cookie sheet. Dredge the pork chops in the ranch dressing mix and place on the cookie rack. Cook for 20-25 minutes, turning once. The pork chops are done when a meat thermometer registers 160 degrees.
The first time I made it, Sadie gave me a big hug and told me it was the best dinner she'd ever had. Success!
Smoky Mac n Cheese - from Philadelphia Cream Cheese
(this is now my go-to Mac n Cheese dish)
2 cups uncooked elbow macaroni noodles
1/4 cup butter, cubed
1/4 cup flour
2 cups milk
1 8oz tub chive & onion cream cheese
1 1/2 cups cheddar cheese
2 tbsp butter
1/2 cup Panko (or any) bread crumbs
Preheat the oven to 350 degrees. Cook the noodles until al dente. In a saucepan, melt the butter over low heat. Add the flour and stir until smooth. Slowly whisk in the milk. Bring to a boil and simmer for 1-2 minutes, stir until thick. Add the cream cheese, cheddar cheese, salt and pepper. Stir until the cheeses are melted. Combine the noodles and cream sauce in an 8x8 pan. Melt the butter and mix with the bread crumbs, sprinkle over the top. Bake in the oven for 20 minutes.
Wednesday, November 10, 2010
Got this off of the back of the Stove Top Stuffing box. Definitely a keeper, even my picky eater Chad ate it right up. It's like an easy twist on Chicken Pot Pie.
1 box chicken flavored Stove Top Stuffing
3 chicken breasts
1 16 oz package frozen, mixed vegetables, thawed
1 10.5 oz can Cream of Chicken Soup
1/3 cup sour cream
1/2 cup chicken broth
1 cup hot water
1/2 to 1 cup shredded cheddar cheese
salt & pepper
Preheat the oven to 400 degrees. Spray a 13x9 inch casserole pan with nonstick spray. Cut the chicken into bite-size pieces and place on the bottom of the pan. Season with salt & pepper. Mix the stuffing mix into the cup of hot water until just moist, set aside. Mix the thawed veggies with the soup, sour cream, and chicken broth. Spoon over the chicken. Sprinkle with the cheese (or you could add the cheese to the veggie mixture). Cover with the stuffing mix. I sprayed the top with spray butter to give it a little more flavor, but you can skip that step. Bake in the oven for 30 minutes until bubbly.
Wednesday, October 13, 2010
I cut this out from a magazine, but I can't remember which one. I think it was in a Campbell's Soup ad.
3 tbsp oil
4 chicken breasts
1 shallot or onion, finely chopped
1 can (10.5 oz) Cream of Mushroom Soup
3/4 cup water
1/4 cup sliced sun-dried tomatoes
1 tbsp red wine vinegar
2 tbsp chopped fresh basil leaves
4 cups egg noodles, cooked
Directions: Cook egg noodles according to package directions. Heat 2 tbsp of the oil in a skillet over medium-high heat. Add chicken and cook 5 minutes each side. Remove chicken from skillet, cover with foil.
Heat remaining 1 tbsp oil in skillet over medium heat. Add shallot and cook for 2 minutes. Stir soup, water, tomatoes, vinegar and basil into skillet.
Return chicken to skillet and heat to a boil. Reduce heat to low, cook 5 minutes, or until chicken is cooked through. Serve chicken and sauce over noodles.
A few notes: I did this with 2 large chicken breasts, if I were to do 4 breasts, I would have added a cup or so more of water or chicken broth. I used dry basil and dried onion. Do not leave out the red wine vinegar, I think this was the ingredient that really brought it all together. I think this would have been good too had I cubed and browned the chicken instead of serving it whole.
Sunday, October 10, 2010
I got this recipe from Jeff's grandma.
Sorry for the gross looking picture, I forgot to take a picture until after we had served it and gotten the pan all dirty.
1 lb mild Italian Sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1 cup water
1 28 oz can diced tomatoes
1 cup sliced carrots
1/2 tsp basil
1/2 tsp oregano
3 tsp parsley
1 8oz can tomato sauce
1 1/2 cups sliced zucchini
2 cups dry or frozen tortellini
In the pot you are going to cook in, or in a frying pan, cook the sausage until brown (if you buy the links, remove the skin first). Remove the sausage from the pan, leaving the drippings. Saute the onion and garlic until soft. Add all the ingredients except the zucchini and tortellini. Simmer for 30 minutes. Add zucchini and tortellini, simmer for 30 minutes more.
You can also do this in the crock pot, just brown the sausage first, then add all the ingredients except the zucchini and tortellini. Cook on low for 6 hours or high for 4 hours. Add the zucchini and tortellini and cook on high for 30 minutes.
I served this with foccacia bread .I also like to add a few drops of Tabasco sauce on top.
Monday, September 20, 2010
1 1/2 lbs ground beef (or any combo of meat you like)
2 eggs, beaten
1/4 cup ketchup
3/4 cup seasoned dry stuffing crumbs (like Stove Top)
1/2 of a 1 oz package of Ranch Dressing Mix
1 6oz can French's Fried Onions
Preheat oven to 350 degrees
In a large bowl, combine all ingredients (it will seem like there are way too many onions, but I promise, add the whole can!). Shape into a loaf and fit into a greased 9x5 inch pan.
Bake, covered loosely with foil, for 50-60 minutes or until a meat thermometer measures 145-150 degrees.
Serve with ketchup on top if you like.
Important note: Don't be tempted to skimp and only use 1 lb of meat, definitely use 1 1/2 lbs of meat. I usually just brown up the other 1/2 lb and freeze it for later. Use the stuffing crumbs, don't substitute bread crumbs, the stuffing crumbs help make it really moist.
Friday, September 10, 2010
From Cooking Light Magazine.
I'll warn you now, this one is HOT. It was about at the top of my tolerance level (and I like to think I have a pretty high tolerance level). If you want it to be less spicy, remove the seeds from the chipotle chiles before chopping them. I wouldn't necessarily consider this a kid-friendly dish.
1/4 cup lime juice
3 tbsp soy sauce
2 tbsp honey
2 tbsp minced chipotle chile in adobo sauce (found in the hispanic food section)
3-4 chicken breasts
Preheat oven to 400*. Combine lime juice, soy sauce, honey and chipotle in a large bowl. Add chicken and toss well to coat. Let stand for 10 minutes at room temperature. Arrange the chicken in an oven-safe dish coated with cooking spray, reserving marinade.
Bake at 400* for 15 minutes. Place reserved marinade in a blender and process until smooth. Place pureed marinade in a small saucepan. Bring to a boil and cook 3 minutes. Brush chicken with 1/2 of the cooked sauce; return to oven and bake an additional 10 minutes. Brush chicken with remaining sauce; bake an additional 10 minutes or until a meat thermometer registers 165*.
Serve with your choice of rice and a vegetable.
Wednesday, September 8, 2010
I got this from my friend's blog. The original recipe is here, her blog has pictures of each step. This is my version of her recipe:
1 lb spaghetti noodles
2 cloves garlic, minced
1 lb ground beef or pork
1 28oz can diced tomatoes
1 14 oz can tomato sauce
1/2 cup cottage cheese
1/2 cup ricotta cheese
1/4-1/2 cup mozzarella cheese
3-4 tbsp butter
Preheat the oven to 350*. Cook the spaghetti noodles according to directions. When they have 3-4 minutes left to cook, drain them, return to the pot and add the egg and butter.
While the water boils for the spaghetti, cook the minced garlic in the olive oil over medium heat. Do not let the garlic brown. Add the pork or beef, season to taste, and cook until browned. Add the diced tomatoes, tomato sauce and italian seasoning. Add salt/pepper to taste. Let simmer until you are ready to put everything together.
Mix the cottage cheese, ricotta cheese, and mozzarella cheese in a bowl. Pour the noodles into the bottom of a 9x13 casserole dish. Layer the cheese mixture on top. Pour the meat sauce over the cheese mixture. Sprinkle Parmesan cheese over the top. Bake in a 350* oven for 20-30 minutes, until the cheese is browned. You can finish it under the broiler if you like.
This was a fun and easy twist on spaghetti/lasagna.
Tuesday, September 7, 2010
5 c. flour
1 c. Crisco shortening (I like them better with the butter flavor)
1 tsp. salt
1 1/4 c. warm water
Mix flour and salt. Add shortening until well incorporated (I use a pastry blender). Add warm water, mixing until dough is of an even color and texture. Cut into balls of about 3 inches in diameter. Stretch using rolling pin until about 1/8 of an inch thick. Cook on a preheated flat grill or pan on medium-low heat. Flip it when the tortilla top forms bubbles.
Note: These don't have much flavor and if you've never had homemade tortillas, you probably won't like them. WE LOVE THEM. They are best when fresh and warm!!
If you want to make quesadills, then put the cheese on once you flip it and fold in half, cook until cheese is melted (you might have to flip it again to not burn it.
Saturday, September 4, 2010
3/4 cup low fat cottage cheese
1/2 cup low fat sour cream
1/4 cup (2 oz) low fat cream cheese, softened
3 tbsp parmesan cheese
2-3 cups fresh spinach leaves
10 oz bottle roasted red bell peppers, drained & chopped
1 tsp garlic powder
1/4 tsp ground black pepper
1 10 oz can refrigerated pizza crust
1/4 cup mozzarella cheese
1/4 cup shredded sharp cheddar cheese
1 1/2 cups red pasta sauce
Preheat oven to 425*
Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, garlic powder & black pepper.
Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14x10 inch rectangle. Spread spinach mixture over 1/2 of the crust (long-ways) leaving a 1 inch border. Sprinkle mozzarella and cheddar cheese over spinach mixture. Fold dough over filling; press edges together to seal.
Bake at 425* for 15 minutes or until browned. Cook on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut into 6 pieces and top with sauce.
A few side notes:
You can use a 10oz package of frozen spinach instead (just thaw, drain and dry), but I don't like how frozen spinach tastes, so I use fresh.
Use whatever pizza dough you like, I made my own.
1 lb elbow pasta
4 cups broccoli florets, cut into bite-size pieces
1 lb cubed ham
2 tbsp milk, plus 1 cup
2 tbsp flour
1 tbsp butter
2 cups cheddar cheese, shredded
salt to taste (VERY important!)
Cook the pasta according to directions, when the pasta has 5 minutes left to cook, add the broccoli. Continue cooking until the pasta is al dente and the broccoli is bright green.
While the pasta cooks, make the sauce. Combine 2 tbsp milk with the flour in a small bowl, stir until smooth. Melt the butter over medium heat in a sauce-pan (don't let the butter brown or it will clump the milk/flour mixture). Stir in the milk/flour mixture and whisk in the remaining 1 cup milk, stirring constantly. Continue stirring until the sauce is the consistency of heavy cream, 2 to 3 minutes. Remove from heat and stir in the cheese and ham until the sauce is smooth again. Add salt to taste.
Toss the pasta mixture with the sauce and serve.
Transfer the macaroni and cheese to a baking dish coated with cooking spray. Combine 2 tbsp melted butter with 1/3 cup each bread crumbs and grated parmesan cheese. Sprinkle the mixture on the pasta. Bake at 450* until the topping is golden, 3 to 5 minutes.
Tuesday, August 31, 2010
Here are a few of the recipes I use. It will be interesting to compare and see how they both taste.
"Cafe Rio" Shredded Pork
3-4 lb. pork loin roast
1 can dr. pepper or coke. Cook on low 6-8 hours, until it shreds. Remove pork to shred and add to sauce
1 c. brown sugar
1 16 oz. bottle taco sauce
1 TB. cumin
Cook on low and additional 2 hours. NOTE: I usually start my meat around 10am, cook it on high till 1pm, then turn it to low until 4pm. Add everything and return it to low and eat between 5:30 and 6:00pm.
"Cafe Rio" Rice - I have tried many versions, this is BY FAR my favorite
3 c. water
4 tsp. chicken bullion (I usually use 1 can chicken broth + 1 cup water OR 2-3 bullion cubes)
1 TB. minced garlic
1/2 bunch cilantro
1 sm. can green chilies
3 c. rice
1 tsp. salt
1 TB. Butter
juice of 2-3 limes
*Blend cilantro, green chilies and onion in food processor.
I dump everything in my rice cooker and push down the button. If you don't have a rice cooker, get one. :)
Tomatillo Ranch Dressing
3/4 bottle of 16 oz. ranch
1/4 c. Mayo
1 small jalapeno (no seeds)
2 medium tomatillos (little green tomatoes)
1/2 bunch cilantro
juice of 1 lime
Thursday, August 19, 2010
This is my absolute favorite meal. It takes time and preparation, but it isn't difficult at all. I think this was inspired by a dish at Cafe Rio, but I'm not sure. It came from Shannon (well Scott, I think!).
Here is a link to the original recipe:
And here is how I have modified it:
3-4 lbs pork roast
2 tbsp brown sugar
1 1/2 tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix the brown sugar, cayenne pepper, cumin and salt together. Rub over the pork loin. Place it in the crock pot the night before you want to eat it and let it cook on low all night (or for 8 hours).
In the morning add:
1 can Dr Pepper
1 onion, chopped
2 cloves garlic, minced
1/2-1 cup brown sugar (I usually only add 1/2 or less)
and let it cook on low for another 8 hours. 1 hour before it's done, shred the pork and let it continue to cook on low. I usually taste it at this point to see if it needs a little more salt.
Tomatillo Ranch Dressing
8 oz Salsa Verde (tomatillo salsa)
1 pkg powdered Ranch Dressing mix
3/4 cup mayonnaise
3/4 cup sour cream
1/2 bunch cilantro
2 garlic cloves
1/2-1 tsp Tabasco Sauce
Splash of lime or lemon juice
Put all these ingredients in a blender and blend until smooth. Make this in the morning or a few hours ahead of time so it can chill in the fridge.
1 can black beans, drained & rinsed
1 can corn, drained
2 tomatoes, diced
1/2 bunch cilantro, chopped
Jarred jalapenos to taste
Italian Dressing mix (make according to packet directions)
Combine all the ingredients, make the Italian dressing separate, then pour it over everything. This is also best if you let it chill for a few hours before serving. Right before serving add some diced avocado.
Tortilla Chips, Rice, Romaine Lettuce
You can east this a few different ways. I like to layer it like this:
Tomatillo Ranch Dressing
Jeff likes to skip the tortilla chips and put everything in a tortilla and roll it up like a burrito. The dressing makes quite a bit, so I try to buy a larger pork loin, then after I make everything I'll freeze half the pork and half the dressing so we can have it another night.
Try the Corn Salsa plain with some tortilla chips, it's awesome! I hope you enjoy this as much as we do!
Friday, July 30, 2010
I have made this a few times and it is SO good and easy! I make the marinade after lunch and let it marinade until dinner.
Food Network Kitchens
Courtesy of Food Network Magazine
* 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
* Juice of 1 lemon
* Kosher salt
* 1/2 cup plus 2 tablespoons plain yogurt
* 1 tablespoon vegetable oil
* 1/2 small red onion, roughly chopped
* 3 cloves garlic, smashed
* 1 2-inch piece ginger, peeled and roughly chopped
* 4 teaspoons tomato paste
* 2 teaspoons ground coriander
* 1 1/2 teaspoons ground cumin
* 1 3/4 teaspoons hot paprika
* 2 tablespoons chopped fresh cilantro
* Cooked rice, for serving (optional)
Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
Wednesday, July 28, 2010
16 oz pasta
1 lb ground beef
28 oz spaghetti sauce
1 10.5oz can cheddar cheese soup, undiluted
2 cups mozzarella cheese
Cook the pasta until right before "al dente". Brown the ground beef with some onion and garlic. Add the spaghetti sauce and cheddar cheese soup. Stir until it is uniform throughout. Add the italian seasoning and pepper to taste. Remove from heat, add 2 cups of mozzarella cheese. Mix in the pasta and put it into a greased casserole dish. Bake in the oven at 350* for 30 minutes.
You can also freeze this before you bake it. Then thaw it and bake at 350* for 40 minutes.
Next time I'll try throwing in some veggies.
Friday, July 23, 2010
4 pork chops
1 can cola drink (I used Diet Dr Pepper, and it was great! Just use your drink of choice)
1 can cream of mushroom soup
2 - 3 tbsp soy sauce
Put the pork chops into a crock pot, then add the rest of the ingredients. Cook on low for 3-4 hours until pork chops are done. I wouldn't let this one cook all day, the pork chops will get too dry. Serve with rice or pasta.
If you prefer to do this in the oven, place everything in a casserole dish, cover and cook at 350 degrees until the pork is done, 30-45 minutes (I highly recommend using a meat thermometer!)
Friday, April 30, 2010
Pioneer Woman's Cinnamon Rolls
Original Recipe HERE
- 2 cups Whole Milk
- 1/2 cup Vegetable Oil
- 1/2 cup Sugar
- 1 package Active Dry Yeast (or 2 1/4 tsp)
- 4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
- 1/2 teaspoon (heaping) Baking Powder
- 1/2 teaspoon (scant) Baking Soda
- 1/2 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 1/2 cup Sugar
- Generous Sprinkling Of Cinnamon
- MAPLE FROSTING:
- 1/2 bag Powdered Sugar
- 1 teaspoon Maple Flavoring
- 1/4 cup Milk
- 1/8 cup Melted Butter
- 1/8 cup Brewed Coffee
- dash of salt
Preparation Instructions (takes about 3 hours from start to finish)Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1/2 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 cup melted butter over the dough. Now sprinkle 1/2 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1-2 tbsp butter in a 9x13 cake pan. Then begin cutting the rolls approximately 1 1/2 - 2 inches thick (dental floss works great for cutting the rolls, just slide it under the roll and cross it on the top to pinch off the rolls) and lay them in the buttered pan.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
For those who aren't coffee drinkers, you can substitute milk for the coffee and they still come out yummy! If you have a husband like mine, skip PW's frosting recipe and make cream cheese frosting for the top :)
Pepperoni Pizza Puffs (from Rachael Ray magazine)
3/4 cup flour
3/4 tsp baking powder
3/4 cup milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
4 oz pepperoni, diced (about 3/4 cup)
1/2 cup pizza sauce (see below for homemade recipe)
2 tbsp finely chopped basil
In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni. Let stand for 10 minutes.
In the meantime, preheat the oven to 375 and grease a 24 cup mini-muffin pan.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20-25 minutes. Sprinkle the puffs with the basil (I left this out since I didn't have any fresh basil).
Homemade pizza sauce - (adapted from http://allrecipes.com/Recipe/Easy-Pizza-Sauce-III/Detail.aspx )
1 10.75 oz can tomato sauce
1 tbsp flour
2 tsp dried oregano
2 tsp dried basil
1/2 tsp sugar
1/2 tsp garlic salt
pepper to taste
Heat the ingredients in a saucepan, let simmer for 5-7 minutes. You can also substitute tomato paste for the flour.
Use the pizza sauce for dipping sauce.
You can freeze these. To reheat, bake them on a baking sheet in a 350 degree oven for 8-10 minutes.
These were really good with buffalo chicken wings and carrots and ranch dressing on the side.
Tuesday, April 13, 2010
2-4 chicken breast - cubed
1 can diced tomato
1 small can tomato sauce
1 cup sour cream
2 cloves garlic - minced
1/2 onion - diced
1 heaping tablespoon curry powder
salt and pepper
Now for the hard part. Put it in a crock pot and turn it on for a few hours!
I serve this with white rice and Naan bread that can be found at the grocery store.
2 cans of beef broth
2 packages of dry onion soup mix (1 oz)
Extra water (if needed, I never put extra water in mine)
I brown the roast, add it and everything else in the crock pot. Cook on low for 7-8 hours. Shred with fork. Use extra juice in crock pot for au jus.
After about 6-7 hours I shred the meat and put it back in the crock pot until we are ready to eat.
We've eaten them on crusty rolls and onion buns....both very delish. Leftovers are great too!
Tuesday, April 6, 2010
I'll warn you right now, the way I did it (below) was pretty labor intensive, but well worth it. I'm in a very "from scratch" mode right now. Feel free to use frozen pie crust to make your job a little easier.
- 3 chicken breasts, skinless
- 2 cups chicken broth (see below)
- 1 potato
- 1 yellow onion
- 3 stalks celery
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups frozen mixed vegetables
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot. Save the broth.
- Preheat oven to 350 degrees F (175 degrees C).
- Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
- Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
- In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
- Add chicken broth and bring to a boil. After it has become thick, add the potato.
- Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
- Pour mixture into a 9x13 pan and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
- Brush both sides of the pie shell with egg whites or butter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening, chilled
- 1/2 cup cube butter, chilled
- 1/4 cup plus 3 tablespoons ice water
- Mix the flour and salt together in a medium size bowl. Cut in the cold shortening & butter until the mixture resembles coarse crumbs (since the shortening and butter are chilled, you'll have to mix for a few minutes). Drizzle the ice water ice water over the mixture until the dough comes together in a ball - add more water a few drops at at a time if needed..
- Gently gather dough particles together into a ball. Put it between two pieces of wax paper to make it easier to roll out. At this point you can either divide the dough into two balls and use one crust on bottom and one on top, or leave it as is for one thick crust on top.
Wednesday, February 3, 2010
1/2 cup frozen spinach, thawed
1/2 cup feta cheese
1/2 cup sun dried tomatoes
4 skinless, boneless chicken breasts
can diced tomatoes
Squeeze the excess water out of the spinach (good way to do this is wrap it in a dish towel). Mix the spinach, feta and sun dried tomatoes.
Butterfly the chicken breasts and place the spinach mixture inside:
Fold the chicken breast over and secure it with 2-3 toothpicks.
Place the stuffed chicken breasts in a crockpot and season liberally with salt & pepper.
Add a can of diced tomatoes, I usually add s&p again along with dried basil - to give the tomatoes some more flavor. Add the kalamata olives.
Cook on low for 4 hours.
Like I said, this dish is so versatile, I think it would also be good with capers or artichoke hearts. Add as much or as little of the spinach/cheese/sun dried tomatoes as you want. I only put measurements to give you a place to start.
3 cups All Bran cereal
2 1/2 cups warm water
Let sit for 3 minutes
Add one box Fiber One muffin mix
4 oz applesauce OR 1 banana
At first it will seem like you need more water, but as you mix it all together, it will become moist.
Cook at 400 degrees for 18-20 minutes. Makes 2 dozen.
These are great to freeze and have for a quick breakfast, just pop one in the microwave for 1 minute.
I usually buy the banana nut muffin mix, but my mother in law has used the blueberry mix and added blueberries and applesauce (instead of the banana) and said it was also very good.
Monday, January 18, 2010
1 1/2 pound lean ground beef
2/3 cup long-grain rice, uncooked
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 large can (15 ounces) tomato sauce
1/2 - 1 cup water
2 teaspoons Worcestershire sauce
Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixtureinto 1 1/2-inch balls.
Place the meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the meatballs. Cover and bake at 350° F. oven for about 45 minutes.
Uncover and bake 15 to 20 minutes longer.
Serves 4 to 6.
I got the original recipe from allrecipes.com but made a few modifications... a million thanks to Molly for the suggestion to buy Hoisin sauce. I used it in this dish and LOVED it!
Peking Pork Chops
- 6 thick cut pork chops (1 inch)
- 1/8 - 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 1 clove garlic, crushed
- 1-2 tbsp Hoisin Sauce
- salt and pepper to taste
- Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, Hoisin Sauce, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.
I'd suggest putting a meat thermometer into the meat, and take it out when it reaches 155 degrees, otherwise the meat will get too dry.
Please ignore the sweet potatoes in the picture, I was trying to use them up :)
Chicken with Cider and Bacon Sauce
Four skinless, boneless chicken breasts
salt & pepper
2-4 slices bacon, finely chopped
1/4 cup minced sweet onion
3/4 cup unsweetened apple cider
1/2 cup chicken broth
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
2. Cook bacon (use real bacon, not turkey bacon... trust me!) in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan and tuck it inside some foil to keep warm.
3. Add onion to pan; saute 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen any browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.