29 December 2009

Big Daddy's Savory Chicken Hash

http://www.foodnetwork.com/recipes/aaron-mccargo-jr/savory-chicken-hash-recipe/index.html

Louisiana Vinaigrette Salad

1 Clove Garlic, Chopped
2 tsp Salt
1 Cup Olive Oil
2 Tbsp Lemon Juice
1 Tbsp Hot Sauce
1 Tbsp Worcestershire Sauce
1/2 Cup Red Wine Vinegar
1/2 Cup Chopped Fresh Parsley
1/2 Cup Chopped Green Onions
1/2 Cup Minced Olives
1/2 Cup Minced Capers
1/2 Cup Minced Dill Pickles
1/2 Cup Minced Pimento
1 Boiled Egg, grated
Greens

In bottom of a large salad bowl, smash together garlic & salt until it makes a paste. Add oil, juice, sauces, & vinegar to create dressing. Add veggies & then fill up with greens & toss.

We take out & add to according to our tastes. (We leave out 2 sauces, olives, capers, pickles, & pimento. We add bell pepper, red onion, tomato, & Parmesan or mozzarella.)

I got this recipe from Justin Wilson, RIP. It's wonderful!

Tuscan Salad Dressing

6 Tbsp Extra Virgin Olive Oil
1 tsp Fresh Garlic
2 Tbsp Red Wine Vinegar
Salt & Pepper

Add all into a cruet or container with a lid. Shake well. Let sit for about 20-30 minutes. Shake well before using.

Double or triple as needed.

This is delicious - basically a fresh Italian dressing (hence the name).

23 December 2009

Christmas Dinner & Desserts

THIS IS WHAT OUR CHRISTMAS DINNER LIST LOOKS LIKE. I THINK WE'LL HAVE PLENTY. :)
CORNISH HENS
ROLLS
DEVILED EGGS
CHIPS & DIP
CRACKERS & CHEESE BALL
DRESSING
MASHED POTATOES OR ROASTED ITALIAN POTATOES
SALAD?
GREEN BEAN CASSEROLE
CORN
CRANBERRY SAUCE
ROASTED CARROTS & ONIONS
RICE?
PUMPKIN PIE
PUMPKIN TARTLETS
PUMPKIN ROLL
SUGAR FREE OREO TRUFFLES
SPICEDOODLE & PUMPKIN SPICE & ICED COOKIES
HOW'S THAT SOUND?

20 December 2009

Kentucky Hot Browns

http://www.foodnetwork.com/recipes/bobby-flay/kentucky-hot-browns-recipe2/index.html

This gives you the recipe for roasting a turkey if you need it. I bought thick sliced deli turkey this time, day after roasting a turkey would be great, too.

Yummy!

23 November 2009

Bayou Chicken Pasta

This is what's for dinner tonight, except this time I'm leaving out the chicken & making it just a pasta dish. Was Hubbs suggestion last time I made it.
http://www.foodnetwork.com/recipes/emeril-lagasse/bayou-chicken-pasta-recipe/index.html

19 November 2009

Chicken Picata, Roasted Onions, Smashed Potatoes

Dinner tonight, minus the Crisp:
http://www.foodnetwork.com/barefoot-contessa/its-friday-night-again/index.html

Paula Deen's Pumpkin Bars

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe/index.html






I used a disposable pan with a lid because I'm taking it to a fundraiser.

Rhonda's No Fail Dark Chocolate Fudge

3 C semi-sweet chocolate chips
1 - 14 oz can sweetened condensed milk
2 C mini marshmallows
1 1/2 tsp vanilla
1 C chopped nuts (optional)

Line a 9x9" pan with buttered/sprayed waxed paper.
Mix chips, milk, & marshmallows in sauce pan.
Stir over medium heat until everything is melted.
Remove from heat and add vanilla & nuts.
Pour into prepared pan and chill until firm.
Turn pan over removing fudge & waxed paper.
Peel off waxed paper.
Cut into squares & store in airtight container.

Makes 2 lbs of candy.

*This time I let it cool just a bit & then pressed sprinkles into the top before cooling completely.



08 November 2009

Thanksgiving Dinner Plans

This is what I have planned for the 3 of us, for our Thanksgiving Day feast, so far.
3 Cornish Hens
Rolls
Crudite with Granny's Dip
Deviled Eggs
Salad
Corn
Sweet Potatoes
Green Bean Casserole
Mashed Potatoes
Dressing
Cranberry Sauce
Pumpkin Pie
Pumpkin Tartlets
Pumpkin Roll?

*If we are having company, I will fix The Man Ham either instead of or in addition to the hens.

01 November 2009

Frugal List

There are times where we have to be a little bit more frugal with our grocery bill. So I have figured out a list of dinners that doesn't take many expensive ingredients. It's a very monotonous list, but it works.
1. Hot dogs
2. Hot dogs
3. Hot dogs
4. Hamburgers
5. Hamburgers
6. Pasta
7. Pasta
8. Pasta
9. Chicken & macaroni
10. Chicken & macaroni
11. Italian Sausages
12. Italian Sausages
13. Pizza
14. Pizza
15. Pizza


Or I'll take away 2 of the hot dog times & make a big pot of vegetable soup, etc. to last at least 2 days (DH & DD aren't fond of leftoders).
I also make sure I'm not buying any repeats, not stocking up on anything, etc. I make the list as minimal as possible, but have to make sure we won't run out. It helps.

*Note: leftoders is not a typo, it's a quote from a cartoon DD used to watch*

28 October 2009

Butter Pecan Peach Mini Loaves

Butter Pecan Peach Mini Loaves

1 Butter Pecan Cake Mix
½ cup oil
1 small box Coconut Cream or Toasted Coconut Instant Pudding
1 cup Boiling water
4 beaten eggs
1 cup chopped/minced pecans or walnuts (optional)
1 can diced peaches (if can’t find diced, get sliced & dice yourself)

Mix cake mix, oil, pudding, & water in a bowl.
Add beaten eggs, mix well.
Add your nuts.
In bottom of a mini loaf pan, lay sliced peaches in a row.
Pour batter on top of peaches.
Put sliced almonds (or another nut) on top.
Bake at 350 for 40 minutes.
Invert onto a platter so peaches are on top.

Carb count guess:
Pudding box: 76g
Cake Mix: 408g
Peaches: 48g
Divided into 4 mini loaves: 133g each.

Peach Dessert

Peach Dessert from my friend Jami

1 Butter Pecan Cake Mix + ingredients on package
1 stick butter
1 can diced peaches (if can’t find diced, get sliced & dice yourself)


Mix cake mix according to package directions.
Pour mostly drained can of diced peaches into sprayed cake pan.
Pour cake mix on top of peaches.
Melt butter and pour over cake batter.
Bake according to cake mix directions.

Butter Pecan Loaf Bread

Butter Pecan Loaf Bread

1 Butter Pecan Cake Mix
½ cup oil
1 small box Coconut Cream or Toasted Coconut Instant Pudding
1 cup Boiling water
4 beaten eggs
1 cup chopped/minced pecans or walnuts (optional)


Mix cake mix, oil, pudding, & water in a bowl.
Add beaten eggs, mix well.
Add your nuts & pour into 2 sprayed loaf pans.
Bake at 350 for 40-45 minutes. (Oven vary)

My Greek Pasta Salad

My Greek Pasta Salad:

Cheese Tortellini
Feta Cheese
Good Seasons Italian Dressing or my Tuscan dressing
Chopped Green onions or Red onions
Chopped Tomato
Chopped Roasted Red Peppers


I make a salad with the above veggies, add cooked/cooled tortellini, top it with dressing & cheese.
If you like olives, you can add them, too.

My Pasta Salad

My Pasta Salad:

I make a salad with the veggies we like (including the lettuce), add cooked/cooled tri color pasta, chunks of pepperoni, top it with Good Seasons Italian Dressing & Sargento shredded cheese called "Bistro Blends: Mozzarella with Sundried Tomatoes & Basil" or 6 Italian Cheese Blend & Parmesan/Romano.

Italian Sausage Hoagies

Italian Sausage Hoagies

Bread, Rolls, or Buns - toasted if desired
Broiled Italian Sausage Links
Cheeses
Sauteed in Butter - Onion, Bell Pepper, Canned Peppers, & Mushrooms
Sliced Tomato, Onion, & Bell Pepper
Pickles & Canned Peppers
Mayo, Ketchup, Mustards, Italian Dressing, Butter, EVOO, Red Wine Vinegar
S&P & Oregano


Some assembly is required. ;)

Steak Hoagies

Steak Hoagies

Bread, Rolls, or Buns - toasted if desired
Cooked Steak Ums or hot Roast Beef sliced into thin strips
Cheeses
Sauteed in Butter - Onion, Bell Pepper, Canned Peppers, & Mushrooms
Sliced Tomato, Onion, & Bell Pepper
Pickles & Canned Peppers
Mayo, Ketchup, Mustards, Italian Dressing, Butter, EVOO, Red Wine Vinegar
S&P & Oregano


Some assembly is required. ;)

Cold Cut Subs

Cold Cut Subs

Bread, Rolls, Buns, Tortillas or Pitas
Deli Meats
Cheeses
Sliced Tomato, Onion, & Bell Pepper
Pickles & Canned Peppers
Mayo, Ketchup, Mustards, Italian Dressing, Butter, EVOO, Red Wine Vinegar
S&P & Oregano


Some assembly is required. ;)

Paula Deen’s House Seasoning

Paula Deen’s House Seasoning

1 Cup Salt
1/4 Cup Black Pepper
1/4 Cup Garlic Powder

Emeril’s Essence (Creole Seasoning)

Emeril’s Essence (Creole Seasoning)

2 ½ T Paprika (x4 - 10 T)
2 T Salt (x4 - 8 T)
2 T Garlic Powder (x4 - 8 T)
1 T Black Pepper (x4 - 4 T)
1 T Onion Powder (x4 - 4 T)
1 T Cayenne Pepper (x4 - 4 T)
1 T Dried Leaf Oregano (x4 - 4 T)
1 T Dried Thyme (x4 - 4 T)


Combine all ingredients thoroughly & store in an airtight container or jar.

Yield: About 2/3 cup (I always multiply it for more.)

27 October 2009

Dirty Rice

http://www.foodnetwork.com/recipes/paula-deen/dirty-rice-recipe/index.html

I love Paula Deen's Dirty Rice recipe, but I've made a few changes (of course). :)

No chicken livers.

No celery (I use celery seed).

It's very good.

My Lasagna (Easy)

Lasagna Noodles
4 c ricotta
2 c + 6 Italian cheese blend shredded
3/4 c Parmesan/Romano
3 eggs
Salt, Pepper, Garlic Season All, Oregano
Spaghetti Sauce

Cook box of lasagna.
In a bowl, mix ricotta, 2c shredded cheese, Parmesan/Romano, eggs, & salt, pepper, & Season All to taste.
In a sprayed 13x9 Pyrex dish, layer sauce, noodles, cheese, sauce, & Season All until pan is full.
Top with sauce & extra shredded cheese & oregano.
Bake (usually 350 for 30 minutes, but it tells you on lasagna box) until cheese is melted & bubbly.
Let set for 10 minutes, then serve & enjoy.

I fix bruschetta or garlic bread and salad with it.

*I use plain Ragu sauce (the large jar) because that's what we like. Use whatever you like. Sometimes the Hubbs will make homemade sauce, too.

*Use Essence or a little bit of red pepper flakes in the sauce if you want it a bit hot.

26 October 2009

Autumn Maple Leaf Cookies (a Martha Stewart recipe)

AUTUMN MAPLE LEAF COOKIES

These delicious and decorative confections are a tribute to the splendor of fall, but they are good anytime! Made with Grade B maple syrup (which has a more intense taste than Grade A), the cookies are cut into festive leaf shapes, baked, then served plain or covered with a rich maple glaze.

1 c (2 sticks) unsalted butter, room temperature
1 c granulated sugar1 c maple syrup, preferably Grade B, plus more if needed
1 large egg yolk
3 c all purpose flour, plus more for dusting
½ tsp salt
2 c confectioners’ sugar

1. In a large bowl of an electric mixer, cream together butter & granulated sugar. Add ½ c maple syrup & egg yolk; mix until well combined. Sift together flour & salt over mixture, & combine thoroughly. Divide dough in half, wrap in plastic, & chill until firm, about 2 hours.
2. In a medium bowl, whisk together the remaining ½ c maple syrup & confectioners’ sugar until smooth, adding more maple syrup for piping consistency, if necessary. Cover tightly with plastic & set aside.
3. Heat oven to 350°. Line four baking sheets with Silpats; set pans aside.
4. Remove half of dough from refrigerator. On a lightly floured surface, roll dough out to an 1/8 inch thickness. Using a 4 to 5 inch leaf shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing cookies ½ inch apart. Chill any trimmings, and roll out again. Repeat process with remaining dough. If desired, use the back of a pairing knife to score veins on leaves.
5. Bake cookies until light golden around edges, about 12 minutes. Transfer baking pans to wire rack for 5 minutes. Using a spatula, remove cookies from pans to a wire rack to cool.
6. Using a small spatula, spread a small amount of the reserved maple syrup mixture onto the cooled cookies, or pipe mixture in desired manner.
Makes about 40 cookies
Bake 12 minutes
Cool 5 minutes
~ I don’t have silpats I just use waxed paper or parchment paper.

Fried Onion Rings & Onion Ring Sauce

We even took a pic, along with our flank steak & some biscuits. YEA! :)

Fried Onion Rings

Ingredients
2 large Spanish onions (or 3 yellow onions)
2 cups buttermilk
Salt and freshly ground black pepper
1 3/4 cups all-purpose flour
1 quart vegetable oil

Directions
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings.
Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl.
Add the onion rings, toss well, and allow to marinate for at least 15 minutes.
(The onion rings can sit in the buttermilk for a few hours.)
In a separate bowl, combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
Set aside.
When you're ready to fry the onion rings, preheat the oven to 200 degrees F.
Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (We used our Fry Daddy.)
(A candy thermometer attached to the side of the pot will help you maintain the proper temperature.)
Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them!
Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch.
Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes.
Serve hot.

Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

To make sauce:
In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.


Rhon's Revamped Meatloaf!

With the pkg of lean ground beef (a pound or so),
I add 3/4 cup bread crumbs,
1/4 cup Parmesan,
1/2 tsp poultry seasoning (for all the herbs),
1/2 tsp each garlic season all & grill seasoning (for all the spices),
1/4 of an onion diced or grated,
few chopped pieces of roasted red pepper,
2 tsp Worcestershire sauce,
2 tsp mustard,
1/2 cup A1 +
Oh and 1 egg.

Smoosh up with your hands & then spread in a sprayed loaf pan.
Then I slathered A1 on the top & baked for 50 mins at 400.
I wanted to use my mini loaf pan, but I didn't know if it'll change the time, so I just did it in 1 loaf pan.
I served hot buttered rice, green beans, & biscuits with it.

My cousin suggested putting some mozzarella cheese inside.

Yum-O!

CHICKEN SPAGHETTI

CHICKEN SPAGHETTI from my friend Sonya

Whole Chicken or Pkg of Thighs
1 Green Bell Pepper, cut in chunks
1 Onion, cut in chunks
1 lb spaghetti
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Rotel Diced Tomatoes & Chilies
Salt & Pepper
Poultry Seasoning, Rubbed Sage, Garlic Season All, other spices you like
Monterrey Jack or Mozzarella Cheese, shredded

Put chicken in large pot with enough water to cover it.
Add green pepper, onion, & spices.
Boil for 1 hour or until meat is pulling away from bone.
Take out chicken & leave water.
Boil spaghetti in chicken water.
Debone chicken & tear in bite size pieces.
Preheat oven to 350.
Mix in big bowl: cooked, drained spaghetti, chicken pieces, soups, chilies (not drained).
Put in 13x9 pan.
Sprinkle with additional salt & pepper.
Top with cheese (can mix a little of the cheese in the bowl with everything, too, if you like).
Bake for 20 minutes or until cheese melts.
Enjoy!

Hint: Spices we use Rubbed Sage, Poultry Seasoning, Black Pepper, Salt, Garlic Season All, Italian Seasoning, Garlic Powder, & Crushed Red Pepper Flakes. All spices, just sprinkle over the top to coat the water, except red pepper flakes - just a dash of those.

Tip: Bruschetta goes real well with this dish!

Homemade Blueberry Scone-Thingies

I made Conni's scone recipe today. I had blueberries on hand (thanks Becca), so that's what I used. But blackberries are my fave!

2 c + 3 Tb flour, Divided*
1 Tb baking powder
3 Tb sugar
1/8 tsp kosher or sea salt (I had table salt, so that's what I used)
6 1/2 Tb cold butter, Divided*
1 Tb vanilla
1 c cold half & half (I just had 2% milk, so that's what I used)
1 c frozen blackberries (I had blueberries on hand, so that's what I used)

Heat oven to 425 degrees.
Place frozen blackberries in a small bowl, and toss with 1 Tb of the flour.
Put bowl back in the freezer or you will end up with mush instead of berries.
In a large mixing bowl, combine dry ingredients (remaining flour, baking powder, salt & sugar). Cut 6 Tb of the butter into small pieces, and then "cut" into the flour mixture with a pastry blender or fork, or knives.
Butter should not have any pieces larger than a pea. (I used my hands instead of a fork like I saw Barefoot Contessa do.)
Stir in vanilla and half & half, until just mixed.
Take blackberries out of the freezer, and with floured hands, gently work the blackberries into the dough.
Turn dough out onto a floured surface, and pat it into a square-ish shape.
With a knife, cut dough in half each way, making 4 squares.
Cut each square diagonally, making 8 triangles.
Place triangles onto a baking sheet or stone. (I have a well-seasoned baking stone, you may want to line your stone/sheet with parchment paper.)
Take the remaining 1/2 Tb of cold butter, and cut it into 8 tiny pieces.
Place one piece on top of each scone.
Bake for about 15-17 minutes, until scones are just turning golden brown.
Remove to a cooling rack.
Serve warm or cold.
Enjoy!

My Homemade Chicken Noodle

My Homemade Chicken Noodle Soup

I poach whatever chicken we have (or boil it basically) in a big soup pot of water, with an onion, a green pepper, some baby carrots (all the veggies are cut small) & garlic season all, garlic powder, s&p, & poultry seasoning for an hour or more.

Then I use a slotted spoon to take it out, but leave the broth, etc.

I cool the chicken, just so I can pick it.

Then put it back in the broth with the small egg noodles (cuz I like those ones best) & I add a dash or 2 or celery seed (cuz I don’t like celery chunks).

I cook it like that until the noodles are done.

And that's it.

I usually fix garlic bread or rolls with it.

Easy peasy. (was out of green pepper today, so just left it out)


Skillet Fritatta

Skillet Fritatta (yummy recipe from a friend)

First, you are going to need a skillet that has an oven-safe handle.

Preheat the oven to 350 degrees.

1 8 oz package bulk sausage

1/2 c chopped bell pepper (whatever color you like)

1 small onion, chopped

4-5 potatoes, peeled & sliced

10 eggs

1/2 c milk

1/2 tsp salt

1/4 tsp ground black pepper

1 - 1 1/2 c grated cheese (your favorite kind.)

Saute the sausage, onion & peppers together.

Remove to a dish, and in the same skillet, fry the potatoes until tender and golden brown.

Cook the potatoes in the sausage drippings, adding some oil in necessary to keep the potatoes from sticking.

While they are cooking, in a mixing bowl, beat eggs, milk, salt and pepper together, set aside. Now add the sausage mixture back into the skillet, and mix.

Slowly pour the egg mixture into the pan.

Cover and cook on medium-low heat for about 8 minutes, or until the eggs are just set around the edges.

Uncover, and sprinkle with grated cheese.
Place the skillet in the oven (uncovered), and bake for 10-12 minutes, or until eggs are set in the middle.

Serve and enjoy!




Pork Chops & Gravy

I tried something new for dinner.
I'm sure lots of people know about this, but it was our 1st time trying it.

I steam fried boneless skinless pork chops that I'd season with 'House Seasoning'.
While they were cooking, I warmed a can of cream of mushroom soup & half a can of milk in a small pot.
I added a lot of black pepper to it, also.
It warmed into a nice, creamy gravy & was very tasty over the chops.
We had green beans & salad as sides.

Yum-O Dinner!

Homemade Taco Seasoning Mix

I was asked for this the other day, so here it is:

HOMEMADE TACO SEASONING MIX
1 tbsp. chili powder

2 tsp. onion powder

1 tsp. each ground cumin, garlic powder, paprika, & oregano

1/2 tsp. salt
Mix all ingredients together in a small bowl.

Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

Can double it if you like.


Spaghetti Pizza

Spaghetti Pizza

1 lb spaghetti
2 eggs
½ c milk
4 c mozzarella
3/4 tsp garlic powder
1 lg jar spaghetti sauce
1 ½ tsp oregano
2 lb ground beef
sliced pepperoni

Break each length of spaghetti into 3 pieces & add to boiling, salted water.
Cook according to package directions.
Drain & rinse with cold water.
Preheat oven to 400.
In a large bowl, beat eggs with electric mixer (I just use a fork).
Add milk, 1 cup of cheese & garlic powder to eggs & mix.
Add cooked spaghetti.
Spread in a greased cake pan.
Bake 15 minutes.
Remove from oven.
Reduce oven temp to 350 (just long enough to heat thru).
Salt ground beef & brown.
Add spaghetti sauce & oregano & warm thru.
Spread this meat sauce on top of baked spaghetti.
Sprinkle with 3 cups of cheese & bake for 20 minutes.
Let stand at room temp 5 minutes before cutting.

Rhon's Chicken Medley

1 Pkg of fresh Chicken Fingers, cut into bite size pieces (enough for family)
House seasoning (salt, pepper, garlic powder)
Essence (Paprika, Salt, Garlic Powder, Black Pepper, Onion Powder, Cayenne Pepper, Dried Oregano, Thyme)
EVOO
5 medium potatoes, peeled & chunked
1 Onion, chunked
1 green pepper, chunked
handful of baby carrots, sliced
handful or 2 of frozen corn kernels
Italian Seasoning
S&P

I cooked the potatoes in a little bit of evoo for 20 minutes in a large skillet.
Then, I added the chicken, onions, peppers, & carrots.
I put the seasonings on the chicken.
When the chicken & veggies are almost done, add corn.
Make sure potatoes are fork tender & chicken pieces are cooked thru.
I put S&P & Italian Seasoning (for the herbs) at the end.
Easy peasy.
It’s a 1 pot meal, but you could have biscuits or a salad with it.
We didn’t because it was tons of food, plenty for the 3 of us.

Abuela's Chicken

This is not like an actual recipe. I copied down the directions from my mom over the phone - it's more like a conversation.

Package of chicken (thighs, breasts, pick of the chick or whatever you like)
Salt, Pepper, Garlic Season All
2 cans cream of chicken soup
Seasoned Bread Crumbs

Preheat oven to 400.
Lay foil in cake pan for easy clean up (I spray it with Pam even tho she didn't say to).
Sprinkle salt, pepper, & Garlic Season All all over chicken pieces.
Place in pan on foil.
Bake @ 400 for 1 hour.
Take pan out of oven.
Pour in 2 cans of soup, 1/4 can water, & mix around with chicken juices.
Sprinkle in seasoned bread crumbs where chicken isn't (where soup mixture is).
Mix around.
*Or you can take chicken out, sprinkle in bread crumbs & mix around, then add chicken back in. Bake @ 400 for 15 minutes or until all bread crumbs have absorbed juices & look like stuffing. Can serve chicken & "stuffing" separately or together.
Great served with a salad or green beans.

I added a little hot sauce to the chicken with the spices.
I also try something different. I'm gonna do cut up breasts instead of whole pieces.
Worked out real great with the chunked up chicken.
It took less time tho. 30 minutes to cook chicken & 10 minutes to cook "stuffing".
And if you're whirring up your own bread crumbs (had to, was out of the canister), 4 bread heals & a few dashes of Italian Seasoning is just enough.

(If something doesn't make sense, just ask.) :)

Sex In A Pan

Here's Bob's Sex In A Pan recipe (originally from our friend Jami)
Trying to figure out how to make it sf.

1 brownie mix
8 oz. cream cheese
½ c powdered sugar
1 box instant chocolate pudding
Cool Whip
nuts (optional)
Bake brownies according to package and cool.
Mix softened cream cheese and powdered sugar.
Spread on top of brownies.
Make pudding and layer on top of cream cheese.
Cover with Cool Whip.
Sprinkle nuts on top if desired.
Refrigerate.

*Can make homemade brownies or use already made products.

My Easy Peasy Yummy Chicken & Dumplings

1 package of chicken tenders (or enough to feed your family)
1 Onion, chopped
1/2 green pepper, chopped
Garlic Season All
Salt
Pepper
Poultry Seasoning
1 1/3 c Bisquick (yep, I cheat sometimes)
6+ tbsp Milk

Fill decent size pot 1/2 with water.
Add onion, pepper, & seasonings (to taste).
Set on high to boil.
Make dumpling recipe according to Bisquick box (1 1/3 c Bisquick + 6 tbsp or more of milk, mix to combine).
When water comes to boil, put in chicken tenders to poach, takes about 25-35 mins +/-.
During last 10 minutes, add dumpling mixture by the tbsp full to boiling water.
Cook for 10 minutes.
When done, use tongs to get out all chicken tenders & divide evenly onto plates.
Use slotted spoon to spoon dumplings & veggies onto plate.
If you like, ladle some broth over the chicken & dumplings.
If you like a lot of broth, you can dish it out into bowls.

*I wrote it myself, so if it comes across wonky, just ask me. :)

Rhon’s Vegetable Soup (you can leave out or replace meat if you're a veggie)

Rhon’s Vegetable Soup

1 sirloin steak cut into cubes or 1 package stew beef
1 chopped onion
1 tbsp chopped garlic
1/2-1 bag baby carrots
1 large can diced tomatoes, undrained + 1-2 cans water to cover all
1-2 can green beans, drained
½ bag frozen corn
6-8 peeled, diced potatoes
½ head diced cabbage (optional)
Salt, pepper, spices to taste (I use garlic season all, oregano, parsley, celery seed, & sage)

Prepare ingredients.
Spray a large stock pot with cooking spray & add all ingredients to pot.
Fill with water to cover ingredients about 1/2-1 inch.
Cook for 1-2 hours, stirring occasionally, until meat is cooked through and vegetables are fork tender.
*Or Place all ingredients in Crock Pot.
Cover & cook on low for 7-8 hours.
Wait until last ½ hour before you add frozen veggies.

Optional - serve over rice or egg noodles, serve with bread, bruschetta, or Club crackers.
Can add any vegetables you like (peas, lima beans, etc.) or change the meat to rib meat, etc.
My soup makes it's own stock/broth - I don't use store bought.

Enjoy!

Roasted Potatoes, Chicken, & Cheese

ROASTED POTATOES, CHICKEN, AND CHEESE
Yield: 4 serving
Source: "Express Lane Diabetic Cooking" Info:
http://diabeticgourmet.com/book_archive/details/9.shtml
Print Version:
http://diabeticgourmet.com/recipes/html/455.shtml

INGREDIENTS -
Nonstick cooking spray -
4 large red potatoes, scrubbed and quartered -
Black pepper to taste -
2 teaspoon minced garlic -
2 tablespoons olive oil -
1 tablespoon Italian seasoning -
1/4 cup fat-free Parmesan cheese, shredded -
2 cups smoked deli chicken, diced (or use regular cooked chicken to reduced sodium) * I poach chicken tenders beforehand. -
1/4 cup balsamic vinegar -
1/4 cup water

DIRECTIONS
Preheat oven to 350 degrees F.
Spray a glass baking dish with nonstick spray.
Combine ingredients in a large bowl.
Pour into the glass baking dish and cover with foil.
Bake for 45 minutes.
Uncover and bake for 10-15 minutes more, until potatoes are tender.

Nutritional Information
Per Serving (1-3/4 cups):
Calories: 267, Fat: 8 g, Cholesterol: 33 mg, Sodium: 965 mg, Carbohydrate: 29 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 20 g Diabetic Exchanges: 2 Starch, 2 Lean Meat

Baba Au Rum (kinda)

I saw RR do a Baba Au Rum (or Rum Baba) knock off, so I did it for Diamond's birthday 1 year - minus the rum & sugar free. It's an easy put together.

1/4 cup sf vanilla syrup (found on coffee isle)
1 large sf angel food cake (found in bakery section)
2 cups prepared sf vanilla pudding
1/2 - 1 pint each your fave berries (I used strawberries & blueberries for Diamond, I love all berries tho I think)

Slice cake in 1/2 horizontally.
Drizzle syrup over cake halves.
Spread most of the pudding over center of cake, then add part of the berries, & put halves back together.
Spread the rest in the "hole".
Top with remaining berries & around in the hole.

*If the natural sugar in fruit is too much, just leave it out & use sf Hershey's syrup or sf ice cream toppings.

Birthday Brownie Dessert (can be for *any* day)

1 package (18 1/4 oz) reduced sugar brownie mix + mixing ingredients (or just buy a pan of sf brownies in the bakery section)
6 cups cold fat free milk
2 packages (1.5 oz each) sugar free instant vanilla pudding mix
1 package (8 oz) fat free cream cheese, softened
1 carton (8 oz) frozen sugar free Cool Whip, thawed
1/4 cup sugar free fudge ice cream topping
1/4 cup sugar free caramel ice cream topping
slivered or chopped almonds, optional

In a large bowl, mix brownie mix according to package instructions.
Spread evenly into a 9"x9" baking dish coated in cooking spray.
Bake according to package instructions or until a toothpick inserted near center comes out clean. Cool completely on a wire rack. In a large bowl, whisk milk & pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft set.
In a small bowl, beat cream cheese until smooth.
Add pudding; beat until well blended.
Spread over brownies.
Cover and refrigerate for at least 2 hours.
Just before serving, spread whipped topping over dessert.
Drizzle with fudge & caramel toppings; sprinkle with almonds if desired.
Refrigerate leftovers.
Yield: 20 servings
35g carbs per serving
Exchange: 2 starch, 1/2 fat

*I did store bought sf brownies & already made sf pudding for quickness.

My Potato Soup

I love potato soup & most restaurants don't make it anymore. So I saw a recipe for it on TV & copied it down (long time ago). I have made changes to suit us, tho. I'll post the original & then my changes.

"John & Lisa's Killer Potato Soup" from Home Grown Cooking with Paul James

1 stick butter
1 small onion, chopped
1 Serrano pepper, chopped
1 large garlic clove, minced
3 whole all spice
8 medium potatoes, peeled & diced
Enough water to cover potatoes
12 oz. can evaporated milk

In a 4 Qt pan, melt butter.
Saute' onion, pepper, garlic, & all spice.
Saute' until onions are translucent.
Add potatoes & water & cook until potatoes are done.
Slightly mash potatoes & add milk.
Heat to serve.
Yield: 4 Servings

~My changes
1/2 a stick of butter
No Serrano
No all spice
Add salt, pepper, & celery seed to taste
Cook in large soup pot to yield more soup
No mashing
Add 1/2 cup or so of sliced carrots with potatoes.
I cook mine for 2 hours or more, not just until potatoes are done.

~Nice toppings:
Bread & butter
Club Crackers
Sliced green onions
Shredded cheddar
Crumbled Crisp Bacon

My Homemade Maple Granola

I made this 2 Christmases ago as gifts. It was a big hit. Now I just make it for us when I feel like it. :)

2 c. dry oats
2/3 c. nuts, chopped (optional) - I did 1/2 with almonds & 1/2 without
1/4 c. brown sugar
1/4 c. good maple syrup
1 tsp. vanilla
1 tbsp. cinnamon
2 tbsp. butter

Preheat oven to 350.
Mix nuts, brown sugar, oats, syrup, cinnamon & vanilla.
Spread on a sprayed baking stone with sides (or a sheet pan).
Top with small pieces of butter.
Bake for 10 minutes.
Stir to crumble.
Let cool completely.
Store in airtight container.

*Can add 1/3 c raisins or coconut or dried fruit after baking if desired.

Pumpkin Juice

Pumpkin Juice, a favorite for feasts at Hogwarts that you can now take home with you!

Ingredients: 2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
½ cup of pineapple juice
1 teaspoon of honey more or less to your liking
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)

Directions:
Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.
Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.
Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.
Step 4: Add your spices (to taste). This might take some experimentation to get right.
Step 5: Chill your pumpkin juice or serve iced and enjoy!

http://www.mugglenet.com/misc/rosmertas/pumpkinjuice.shtml

My Pulled Pork

My Pulled Pork Recipe

4.5 lb Pork loin rib end roast
Water
Brown or red wine vinegar
Salt
Red pepper flakes
Poultry seasoning
Essence

Cover all of roast with essence.
Spray crock pot.
Put roast in rib side down.
Pour water in crock almost ½ way up the roast.
Pour vinegar in to equal ½ way up the roast.
Sprinkle a little of the salt, red pepper flakes, & poultry seasoning in water.
Put lid on.
Cook on high for 8 hours or until roast meat pulls apart, basting occasionally.
Remove to a plate & pull the meat with 2 forks.
Pour broth into a gravy boat or bowl.
Serve with Kaiser rolls for sandwiches, bbq sauce, vinegar, & broth.

I only used vinegar & broth on my sandwich.
Bob & Diamond used bbq sauce.

My Buffalo Chicken Tenders

1 pkg chicken tenders
1 stick butter
1/2 cup hot sauce
vinegar
S&P
EVOO

Sprinkle S&P on both sides of tenders & saute over medium heat in 1-2 tbsp of evoo until done & tender.
In a small sauce pan, melt butter, hot sauce, and a squirt of vinegar together & warm thru.
When tenders are done cover in sauce & serve.

Num YUMMY!

Dinner Ideas

For those of you who have trouble deciding what to fix during the work week, I found this simple list that might help:
Monday: Crock Pot
Tuesday: Beef
Wednesday: Chicken
Thursday: Pasta
Friday: Mexican

You could add pizza & pork & the week would be complete! :)

Zuppa Toscana

1 lb Italian sausage {you can also use polish sausage [kielbasa]}, sliced into coins
1 1/2 tsp crushed red pepper (was a bit much for Diamond, maybe 1/2 - 1 tsp next time)
2 large russet potatoes, cut in half then into slices (I used 5 medium)
1 large onion, chopped
2 cloves garlic
1/2 cup cooked bacon, crumbled
2 cups kale, Swiss chard, spinach, chopped (I used 5 large green onions instead)
2 cans chicken broth {vegetable broth is also good}(I used 1 box chicken broth)
1 qt water
1 cup heavy whipping cream
salt/pepper to taste (I didn't have to add any, bacon & sausage were salty enough & red pepper flakes were peppery enough.)

Heat sausages and crushed red pepper in heavy pan until sausage is warmed through.
Remove sausage from pan.
Place potatoes, onion, garlic, chicken broth,and water in pan.
Bring to boil, reduce heat and cook on medium until potatoes are done ~ 10 - 20 minutes.
Add sausage, bacon, salt/pepper and simmer for another 10 minutes.
Turn heat to low, add kale and cream.
Heat through and serve.

~Thanks JoNell~

Swamp Water & Ice Hand

Swamp Water
Ingredients:
1 can green colored juice
1 quart orange juice with pulp
1 large bottle ginger ale
ice
Optional: ice made with things in it like gummy worms
Preparation:
Chill all ingredients before making. Mix green juice and orange juice together in your punch bowl. Add ginger ale and ice just before serving.

ICE HAND:
1. Use surgical latex gloves (the larger in size the better) & fill with waterbut leave enough room to be able to tie the top of it.
2. Add a few drops of food coloring (any color). This is optional, as you can justleave them clear.
3. Tie the top of the glove.
4. Put in freezer overnight.
5. To release the hand just cut the glove off & you have your ice-hand.

25 October 2009

Master Store List

Our store list is 1 full page long (3 columns). I print out the master store list & then mark off what we have or don't need & add what we need.
I've separated the lists into non perishable food, perishable food, & not food. Our actual shopping list is smaller than the 1 I print after I've marked off the things we don't need that time. By each item, I write how many we need, too. I also add birthday gifts, etc. if we're buying something like that that time.

How We Create Our "Menu"

I've been asked before how we create our menu. It's very simple.
We only grocery shop every 2 weeks. Because of that, I have to make sure we have enough meals for that time.
I started making a list of the dinners we have often (burgers, pasta, pizza, chicken, etc). Then, I listed bologna, bread, etc. for lunches & cereal, oats, eggs, etc. for breakfasts. I add staples, pantry items, snacks, bathroom & cleaning products, etc and end up with a master list. As needed, I can add to & mark off the master list & it's saved to my laptop.
Before shopping day, I make a list of dinners, new recipes, etc for the 2 weeks.

Example:
Pizza
Pizza (listed twice because it's a Monday night favorite)
Beef Noodle Soup & Biscuits (new recipe from a friend)
Chicken Picata, Onions, Potatoes (new recipe from TV)
Chicken Enchiladas (new recipe from Internet)
Bayou Chicken Pasta & Salad
Steak Fajitas
Pulled Pork & Rolls
Pork Chops with gravy & Green Beans with onions
Potato Sausage Casserole & Salad
Veggie Lo Mien
Steak Fried Rice (will be a new "concoction" I'll make)
Southwestern Spaghetti & Salad
Beef Roast & Biscuits/Rolls
Roasted Sausage, Peppers, & Potatoes

Now that's certainly not the order we have them in - that depends on what I feel like fixing/eating that day. But that gives me a jumping off point for the grocery list & ideas for dinner. This is "subject to change" because sometimes we run out of something or forget an ingredient & have to alter the menu, but it helps.
With the new recipes & dinner lists, I add the ingredients we'll need to the store list. I also make sure we don't have that in the refrigerator or pantry. If we do, I mark it off.
Having the master grocery list & the dinner list really helps.