Monday, January 31, 2011
These were so yummy! Of course they were something you stick in the microwave, heat, and stir. So if they were nummy than I am sure a real recipe would be even better! So now is my quest to make these again, off to go recipe search now!
I was browsing through a cooking light magazine and came across this...boy did my mouth start watering! I think I will have to make these tonight along with some french fries with malt vinegar. My husband turned me on to malt vinegar on fries recently, and that could be very dangerous!!! I will have to work out twice as hard and twice as often to fend off all the extra calories because I can't just have a few of those. Then when I throw in something with sauted mushrooms, cheese, and rye bread....sigh, how am I going to ever lose any weight!!!
1 pound ground sirloin
1 tablespoon olive oil
1/4 cup thinly sliced yellow onion
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) package sliced cremini mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup beef broth
8 (1.1-ounce) slices rye bread
4 (3/4-ounce) slices reduced-fat provolone cheese
1. Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-inch) patties. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
2. Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in broth; cook 30 seconds or until thick. Remove from heat; keep warm.
3. When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned. Serve hot with those fries and malt vinegar and you have a meal fit for a king, and queen, and princes, and princesses...you get the picture! Enjoy!
Recipe and photo adapted from Cooking Light.
Friday, January 28, 2011
Time to use up some of the peanut butter I had in the cupboard, so I made these delightful treats for our game night tonight.
1 1/4 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup granulated sugar
1/3 cup smooth peanut butter
2 Tbs honey
2 tsp vanilla extract
1 large egg
1 large ripe banana, mashed
1 1/2 cups old fashioned oats
3 Tbs smooth peanut butter
1/2 cup powdered sugar
3 Tbs half & half (or milk)
1 Tbs honey
1. Preheat oven to 350.
2. Mix butter and sugar until creamy, add peanut butter, honey, egg and vanilla.
3. Fold in flour, salt, and baking powder and cinnamon until smooth.
4. Mash your bananas and fold in along with your oats.
5. Spoon heaping tablespoons onto foil or silicone lined baking sheets.
6. Bake for 13-14 minutes until lightly browned. Cool completely on wire racks.
7. Whisk glaze ingredients together, adding half & half (may be subbed with milk) until smooth and pourable. Drizzle glaze over cookies, allow to dry and enjoy with a tall cold glass of milk!
Wednesday, January 26, 2011
A new twist on spaghetti! Going to make this for lunch, my mouth is watering and I can't wait!!! Simple and easy to make, sure to be a pleaser!
4 oz dry spaghetti
1/4 cup grated Parmesan
2 tsp olive oil
1 clove garlic
2 tablespoons lemon juice
1/2 teaspoon basil
Salt and pepper to taste
1. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.
2. When done drain and place back in your pan, add Parmesan, garlic oil with garlic pieces, lemon juice and basil and toss well to coat. Sprinkle with black pepper and salt, serve and enjoy!
Recipe adapted from I Nom Things.
Tuesday, January 25, 2011
I made this dish very hesitantly last night. My family isn't too big on carrots, but I had some in the fridge that needed to get used one way or another. Boy was I in for a big surprise! My oldest had 3 serving and would have had more if there were any! Dad had been at a friends shop and was not home yet, her comment had been, can I have the last of the carrots, dad doesn't need to know you even made them! To hear that out of a mouth of a child, pass the carrots please...wow. I guess the honey may have had a big part in these delectable little morsels, and the reduced balsamic vinegar. Needless to say this will definitely go in the will make again pile of recipes!
1 lb baby carrots, or regular small carrots, or larger ones halved or quartered
1 tablespoon butter
3 tablespoons honey
3 cloves garlic, chopped
1 tablespoon balsamic vinegar
1 cup hot vegetable stock (I used chicken since I was serving it with a roasted chicken)
1 teaspoon dried parsley
Sea salt to taste
1. In a large frying pan with a lid add butter and melt over medium heat. Place carrots in a single layer in pan, toss to coat and cook for 1 minute.
2. Add chopped garlic, honey, and balsamic vinegar. Stir and cook for another minute or two. Pour over the hot vegetable stock and bring to a boil. Simmer for 10-15 minutes, shaking pan occasionally. Uncover the pan and cook for another 6-7 minutes or until the liquid reduces to a syrup. Add salt if needed and parsley, toss to coat and serve warm. Enjoy!
Recipe and photo adapted from Share My Kitchen.
Monday, January 24, 2011
More bread recipes! Can you tell my major weakness yet? Love these dipped in ranch and or mustard for a great snack. They are a little more involved, but I tend to throw my ingredients in the bread machine and let it do most of the work! Turns out pretty nice.
1 cup warm water (100º to 110ºF)
1/8 teaspoon fine grain sea salt
2 tablespoons salted butter, softened
1 cup bread flour
2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
Vegetable oil, for bowl and baking sheets
1/4 cup baking soda
1 1/2 tablespoon granulated sugar
1 tablespoon course grain sea salt
1 teaspoon water
1. In a bread machine add, water, 1/8 teaspoon sea salt, 2 teaspoons sugar, butter, both flours, and yeast. Set machine to dough cycle and go do something for about 1 1/2 hours!
2. Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
3. Preheat oven to 475ºF. Bring a large pot of water to a boil, and add baking soda and 1 1/2 tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Place pretzels on an oiled baking sheet. Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with course grain sea salt.
4. Bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered at room temperature for up to 12 hours. Re-warm in a 250-degree oven if desired, toast the pretzels on a toaster, and served with mustard enjoying immensely!
Recipe from The Sophisticated Gourmet.
Sunday, January 23, 2011
With only a few ingredients these are great for when you need a quick bread side dish, and oh so tastey!
1 can flaky buttermilk biscuits
3 Tbsp butter
2 garlic cloves, minced or pressed
2 tsp Italian seasoning
1/4 cup grated Parmesan cheese
8" saute pan
1. Preheat oven to 350.
2. Melt butter in saute pan. Add garlic, Parmesan cheese and Italian seasoning.
3. Cut biscuits into quarters and toss in saute pan.
4. Place whole pan in oven and bake for 15-20 minutes. Remove from oven and slide onto platter for serving.
Recipe and photo from Sunshine and Bones.
Thursday, January 20, 2011
You are sure to impress with this meal! Make an extra batch because these can be wrapped up and frozen for 3 months. Just pull one out from the freezer, heat it up and enjoy!
1 package of corn husks
2 cups of masa
1 teaspoon of baking powder
3/4 teaspoon of salt
2 teaspoon of cumin
2 teaspoon of chili powder
2 1/4 cup of veggie broth
1 stick of butter
1 zucchini, chopped
3 green onions, chopped
2 cloves of garlic, minced
1 tablespoon of oil
1 large bunch of chopped cilantro
2 roma tomatoes, chopped
1/2 of a lime, juiced
1/2 cup of shredded cheddar cheese
1. Soak your corn husks in hot water for at least 30 minutes.
2. In a large bowl add the masa, baking powder, 1/2 tsp of the salt, and 1 tsp of both the cumin, and chili powder. Now add 2 cups of the veggie broth to your mixture and form a dough.
3. Pop your stick of butter into your mixer and whip it up for a minute or so. Add the masa dough in and mix it up well again. Set your finished dough aside.
4. In your saute pan cook up your zucchini, green onions, and garlic on medium heat in the tbsp of oil for 2 to 3 minutes. Now add in the rest of your broth (1/4 cup), the cilantro, tomatoes, lime juice, and the remaining cumin, chili powder (1 tsp each) and salt (1/4 tsp). Stir it together and add in the shredded cheese.
5. Take one of your soaked corn husks and spoon a good amount of the masa mixture on top. Now, take a spoonful of your veggie filling and place it down the middle third of your tamale. Make sure to leave a bit of space at the ends. Wrap it up like you would a burrito and tie it off. I used another corn husk to tie it up.
6. Grab a big pot and steam those beautiful rolled up veggie delights for about 90 minutes on medium high heat. I didn't have a steamer that big, so I used my large stock pot and placed my noodle strainer inside of it with the pot cover over the top. While the tamales are steaming, periodically check your water level to ensure you don't boil it all away! Pull one out after 90 minutes and unwrap it to see if it's cooked through. The masa should be firm. Serve with rice and beans and enjoy!
Recipe and photo from Mommie Cooks.
Wednesday, January 19, 2011
This is so good it is sinful! It took some MAJOR will power to not go back for thirds...sigh...I want to make it again with some frozen blueberries I have in the fridge. They are one of my hubby's favorite fruits, so I will surprise him, ssshhhhh, don't tell! If you make this you will be in dessert heaven, but don't blame me if you eat way too much of it!
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self rising flour
1 1/2 cups milk
cinnamon as desired (optional)
1. Preheat your oven to 350 F.
2. Combine peaches, 1 cup sugar, and water in a medium saucepan and bring to a boil. Simmer for 10 minutes.
3. Place your butter in a 8 X 10 inch baking dish and place in the oven to melt.
4. Mix 1 cup sugar, flour, and milk until combined. Pour over butter, do not stir, then spoon fruit on top. Gently pour in syrup and sprinkle with cinnamon.
5. Bake 30-45 minutes, serve with whip cream or vanilla ice cream and enjoy every bite!
Tuesday, January 18, 2011
Nachos I think are by far my oldest daughter's favorite food. She would eat it every day if she could! Whenever we go out to eat she wants Taco Bell so she can have nachos...Now I would choose a nice Mexican restaurant, but she is partial to Taco Bell. Sometimes I make a nacho cheese sauce, but I was wanting this to be quick and easy so I had my girls helping me cook. They love it when they get to help out in the kitchen! Now of course I was hungry when I made these so I made way too much, but that is all good, I will heat them back up in the oven for lunch today.
1 lb ground beef (or venison-I used a mixture)
4 cloves garlic, minced
2 teaspoons chicken bullion
2 teaspoons cracked pepper
1/2 teaspoon Johnny's Seasoning Salt
1 1/2 teaspoon chili powder
1 package of your favorite corn chips
2 large tomatoes, chopped
4 scallions (green onions), chopped
8 oz your favorite cheese, shredded
1. Preheat your oven to 350ºF.
2. Brown meat in a large skillet adding garlic, when it is well browned tip pan to the side spooning out excess grease. Add all your seasonings and combine well.
3. In a large baking dish add your corn chips spooning meat mixture on top. Sprinkle on tomatoes, green onions and top it all with cheese.
4. Bake for 10 minutes or until cheese is melted, serve with sour cream and salsa and enjoy!
Saturday, January 15, 2011
Reminiscing about the time I went to eat this soup and IHOP...so I think I will head into the kitchen now and go make some! This soup is so creamy and velvety, every spoon full is bliss!
5 baking potatoes
1/3 cup butter
1/3 cup all-purpose flour
3 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
4 ounces softened cream cheese
1/2 cup bacon bits as garnish
1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking). Time permitting I will bake them in my oven, I like the fluffy texture better.
2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and softened cream cheese and heat through. Serve topped with bacon, green onions and cheese.
Tuesday, January 11, 2011
My husband not being one for pork, absolutely loved these, myself included! I think I will be buying more pork and making these a little more often!
6 Pork rib chops, 3/4" thick
16 oz Zesty Italian salad dressing
1/8 cup good balsamic vinegar
1/8 pomegranate red wine vinegar
1/8 cup honey
1 teaspoon dried rosemary
1/2 tsp black pepper, ground fresh
1. Put the chops in a gallon-size zip-top bag, and dump in the salad dressing. Seal the bag, removing the excess air, and shake to coat the chops well. Refrigerate the chops and let them marinate 4-6 hours.
2. Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter. Pour the marinade into a small sauce pan and add the balsamic,red wine vinegar, honey, and black pepper. Add the rosemary to the sauce pan and bring the mixture to a slight boil over medium heat. Boil the liquid gently for five minutes then remove from the heat. This kills any nasties that were hanging out in the marinade.
3. Heat grill (I use a George Forman) and place chops on it. Brush marinade on and cook for 4-5 minutes. Flip and add more marinade cooking another 4-5 minutes till desired doneness. Serve hot with your favorite side dish and enjoy!
Photo and recipe adapted from Patio Daddio BBQ.
Thursday, January 6, 2011
Had a bunch of cabbage in the fridge that was begging to be used, so what better that coleslaw! Wanted to add some apples to it, but unfortunately I didn't have any of those, but by all means, if you do, throw some in!
1/2 head cabbage, shredded
1/2 carrot, shredded finely
1/4 cup apple cider vinegar
1/4 cup mayonnaise
3 green onions, sliced
1 teaspoon cracked pepper
1/2 teaspoon sea salt
1/4 cup sunflower seeds
1. Combine all ingredients and mix well. Refrigerate till ready to use. Enjoy!
Wednesday, January 5, 2011
1¼ cups (10 ounces) unsalted butter
1¼ cups smooth peanut butter
Pinch of salt
1½ teaspoons vanilla extract
4½ cups powdered sugar, sifted
1. Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.
2. In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.
3. Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.
4. Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container.
Recipe found at Brown Eyed Baker.
Monday, January 3, 2011
Blog of the day from Food Wishes. This may seem a little odd to cook corned beef and cabbage this way but I am definitely up for trying it! If you are too tell me what you think!
4 pound corned beef brisket (do not add the spice packet to the recipe!)
1 (15-oz) can coconut milk
1-2 teaspoon red curry paste (I used a Taste of Thai brand red curry paste, and their products are found at most large grocery stores that stock an ethnic foods aisle.)
1 tablespoon fish sauce
2 tablespoon tomato paste
2 bay leaves
1 teaspoon ground coriander
1 quart water
2 rib celery
1 pound potatoes
1/2 small green cabbage