My mom grew up in the heart of New England, on the border between New Hampshire and Maine. She left when she was just 17, but deep down she was always a northerner. This is one of her recipes, and every time I make it I can't help but smile at warm memories of my mom in the kitchen.
Most people I know stay away from homemade chowder because they think it must be difficult, time consuming, and use expensive and hard to find ingredients. I promise none of that is true. In fact, it uses easy to find, simple ingredients and cooks up PDQ.
New England Clam Chowder
1 medium onion, diced
6 slices bacon, diced (I use turkey bacon)
4 tbs margarine
1 tsp garlic powder
1/2 tsp dried dillweed
1/8 tsp black pepper
4 cups potatoes, peeled and cut into 1 inch cubes
8 oz clam juice
4 6.5-oz cans chopped clams
4 tbs cornstarch
1 quart fat-free half and half
1. Drain clams, reserving juice. In a 4 quart heavy saucepan, melt margarine over medium high heat. Add onions, bacon, garlic, dill, and pepper. Cook, stirring occasionally, 6-8 minutes, until onions are clear and bacon is starting to crisp.
2. Add potatoes. Stir. Pour in clam juice and reserved juice from canned clams.
3. Bring potoates to boiling over high heat. Cover and reduce to medium high. Simmer 15-20 minutes, until potatoes are fork-tender.
4. Meanwhile, place cornstarch in tall glass. Add 3/4 cup of half and half. Stir until smooth. Set aside.
5. When potatoes are done, uncover and add remaining half and half to pot. Stir to comine. Add cornstarch-half and half mixture. Stir in clams.
6. Stirring constantly, bring chowder to boiling over medium high heat. Cook and stir 2 minutes more.
7. Remove from heat and let stand 10 minutes before serving.
Saturday, December 18, 2010
Candy Cane Cocoa
This is an absolute family favorite. I started this recipe as a way to use up all the candy canes my kiddos insist on hanging from the tree, and now it's just plain tradition.
Yes, I know that you could easily throw a peppermint in pre-made cocoa mix, but I promise that the prep is WORTH it in this cocoa. I CHRISTMAS promise...
Candy Cane Cocoa
1 1/2 candy canes
1/4 cup cocoa powder
1/3 cup water
1/2 cup sugar
Dash salt
4 cups milk
1/2 tsp vanilla extract
1. Crush candy cane (I put mine into a ziploc sandwich bag and use a coffee cup to smash it -- works out pent up aggression). Add to medium sauce pan. Add water, sugar, salt, and cocoa powder.
2. Cook over medium heat, stirring constantly, until mixtures comes to a boil. Boil and stir for 2 minutes.
3. Add milk. Stir and cook just until steam starts to rise. Do NOT boil.
4. Remove from heat and add vanilla.
5. Divide into 4 mugs. Garnish with mini candy cane as "stirring stick" if desired.
Yes, I know that you could easily throw a peppermint in pre-made cocoa mix, but I promise that the prep is WORTH it in this cocoa. I CHRISTMAS promise...
Candy Cane Cocoa
1 1/2 candy canes
1/4 cup cocoa powder
1/3 cup water
1/2 cup sugar
Dash salt
4 cups milk
1/2 tsp vanilla extract
1. Crush candy cane (I put mine into a ziploc sandwich bag and use a coffee cup to smash it -- works out pent up aggression). Add to medium sauce pan. Add water, sugar, salt, and cocoa powder.
2. Cook over medium heat, stirring constantly, until mixtures comes to a boil. Boil and stir for 2 minutes.
3. Add milk. Stir and cook just until steam starts to rise. Do NOT boil.
4. Remove from heat and add vanilla.
5. Divide into 4 mugs. Garnish with mini candy cane as "stirring stick" if desired.
Crockpot Magic: Vegetable Beef Soup
All I can say is: eat your heart out, Campbell's!
Vegetable Beef Soup
3 lbs beef stew meat OR London Broil cut into 1 inch cubes (I like the London Broil)
Family sized bag of frozen mixed veggies (green beans, carrots, peas, corn)
4 large or 6 medium potatoes, peeled and cubed
1 onion, quartered and sliced
6 cups water
6 beef bouillon cubes OR 6 tsp beef bouillon granules
2 cans condensed tomato soup OR 1 30 oz can tomato sauce
1/4 tsp black pepper
1 tsp garlic powder
1. Throw meat in bottom of 8 quart slow cooker.
2. Toss in veggies, still frozen. Throw in potatoes, and top with onions.
3. Pour in water and add beef bouillon, pepper, and garlic.
4. Add tomato sauce.
5. Stir. Cook on low 8-10 hours.
Vegetable Beef Soup
3 lbs beef stew meat OR London Broil cut into 1 inch cubes (I like the London Broil)
Family sized bag of frozen mixed veggies (green beans, carrots, peas, corn)
4 large or 6 medium potatoes, peeled and cubed
1 onion, quartered and sliced
6 cups water
6 beef bouillon cubes OR 6 tsp beef bouillon granules
2 cans condensed tomato soup OR 1 30 oz can tomato sauce
1/4 tsp black pepper
1 tsp garlic powder
1. Throw meat in bottom of 8 quart slow cooker.
2. Toss in veggies, still frozen. Throw in potatoes, and top with onions.
3. Pour in water and add beef bouillon, pepper, and garlic.
4. Add tomato sauce.
5. Stir. Cook on low 8-10 hours.
Thursday, November 11, 2010
Cornbread
I'm old enough to have had all kinds of cornbread. I can fit it all into several categories:
1. Dry and tasteless, like grandma's sense of humor
2. Thin and brittle
3. Sweet enough to be considered candy (i.e. the southern favorite)
4. Crumbly and impossible to place in one's mouth
5. Thick and mushy
6. Burnt
I must say, I don't particularly enjoy any of those sorts of cornbread. I had to find a recipe that would result in perfect cornbread: sweet, but not sickeningly so; thick, firm, and springy to the touch; and not burnt. Here it is:
Cornbread
1 1/4 c flour
1/2 c sugar
3/4 c yellow corn meal (don't buy the cheap kind. seriously.)
2 tsp baking powder
1/2 tsp salt
1 beaten egg
1 cup skim milk
1/4 c canola oil
1. In a medium mixing bowl stir together flour, sugar, corn meal, baking powder and salt. Make a well in the center.
2. In a small mixing bowl whisk together egg, milk, and oil until smooth.
3. Add all at once to flour mixture. Stir just until moistened, resisting the urge eto beat the batter (take your aggression out on the egg instead).
For muffins: Line muffin tin with paper liners OR spray 1/2 of the way up with cooking spray. Fill cups 2/3 of the way full. Bake 15 minutes at 400 degrees, until toothpick inserted in center of muffin comes clean and tops are lightly golden (don't overbake!!!!)
For cornbread squares: Spray 9 inch square pan with cooking spray 1/2 way up the sides. Spread batter evenly into pan. Bake at 400 degrees 20-25 minutes, until toothpick inserted in center comes out clean and top is light golden brown.
For a loaf: Spray loaf pan 1/2 way up sides with cooking spray. Spread batter evenly into pan. Bake at 400 degrees 35-40 minutes, until toothpick inserted in center comes out clean and top is light golden brown.
Perfect accopaniament to Chicken and Sausage Gumbo
1. Dry and tasteless, like grandma's sense of humor
2. Thin and brittle
3. Sweet enough to be considered candy (i.e. the southern favorite)
4. Crumbly and impossible to place in one's mouth
5. Thick and mushy
6. Burnt
I must say, I don't particularly enjoy any of those sorts of cornbread. I had to find a recipe that would result in perfect cornbread: sweet, but not sickeningly so; thick, firm, and springy to the touch; and not burnt. Here it is:
Cornbread
1 1/4 c flour
1/2 c sugar
3/4 c yellow corn meal (don't buy the cheap kind. seriously.)
2 tsp baking powder
1/2 tsp salt
1 beaten egg
1 cup skim milk
1/4 c canola oil
1. In a medium mixing bowl stir together flour, sugar, corn meal, baking powder and salt. Make a well in the center.
2. In a small mixing bowl whisk together egg, milk, and oil until smooth.
3. Add all at once to flour mixture. Stir just until moistened, resisting the urge eto beat the batter (take your aggression out on the egg instead).
For muffins: Line muffin tin with paper liners OR spray 1/2 of the way up with cooking spray. Fill cups 2/3 of the way full. Bake 15 minutes at 400 degrees, until toothpick inserted in center of muffin comes clean and tops are lightly golden (don't overbake!!!!)
For cornbread squares: Spray 9 inch square pan with cooking spray 1/2 way up the sides. Spread batter evenly into pan. Bake at 400 degrees 20-25 minutes, until toothpick inserted in center comes out clean and top is light golden brown.
For a loaf: Spray loaf pan 1/2 way up sides with cooking spray. Spread batter evenly into pan. Bake at 400 degrees 35-40 minutes, until toothpick inserted in center comes out clean and top is light golden brown.
Perfect accopaniament to Chicken and Sausage Gumbo
Sunday, November 7, 2010
Triple Layer Pumpkin Cheesecake Turtle Pie
I have three loves in this life: turtle candy, cheesecake, and pumpkin (oh....and Darling Boyfriend and the kids...but only AFTER the turtles). Today, I decided to combine those in my own wondrous version of Nirvana. Ladies and Gentlemen, I have been to the other side, and I have seen Paradise:
Triple Layer Pumpkin Cheesecake Turtle Pie
1 graham cracker crust
1/4 c caraml syrup
2 tbs crushed pecans
16 oz can pumpkin
2 4-serving packages sugar free-fat free Jello instant pudding, cheesecake flavor
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 cup fat free milk
8 oz fat free whipped topping
2 tbs caramel syrup
2 tbs pecan halves
1. Heat caramel syrup in microwave 30 seconds, or until it flows easily. Pour onto bottom of graham crust. Top with crushed pecans. Set aside.
2. In large mixing bowl, combine pudding mixes, cinnamon, nutmeg, cloves, and milk. Beat with an electric mixer on medium-high about 1 minute, until peaks form. Add pumpkin. Beat an addition 1 minute on high.
3. Spoon half of pumpkin-pudding mixture into pie crust, spreading with spoon or knife to ensure evenness (LAYER 1)
4. Add 4 oz of whipped topping to remaining pumpkin-pudding mixture in bowl. Beat with mixer on low 30-45 seconds. Spread into pie crust, being careful not to upset bottom layer. (LAYER 2)
5. Spread remaining whipped topping over pumpkin-pudding-whipped topping layer. Cover and allow to set in refrigerator at least 4 hours. (LAYER 3)
6. Drizzle with 2 tbs caramel syrup and top with pecan halves. Makes 8 servings.
Triple Layer Pumpkin Cheesecake Turtle Pie
1 graham cracker crust
1/4 c caraml syrup
2 tbs crushed pecans
16 oz can pumpkin
2 4-serving packages sugar free-fat free Jello instant pudding, cheesecake flavor
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 cup fat free milk
8 oz fat free whipped topping
2 tbs caramel syrup
2 tbs pecan halves
1. Heat caramel syrup in microwave 30 seconds, or until it flows easily. Pour onto bottom of graham crust. Top with crushed pecans. Set aside.
2. In large mixing bowl, combine pudding mixes, cinnamon, nutmeg, cloves, and milk. Beat with an electric mixer on medium-high about 1 minute, until peaks form. Add pumpkin. Beat an addition 1 minute on high.
3. Spoon half of pumpkin-pudding mixture into pie crust, spreading with spoon or knife to ensure evenness (LAYER 1)
4. Add 4 oz of whipped topping to remaining pumpkin-pudding mixture in bowl. Beat with mixer on low 30-45 seconds. Spread into pie crust, being careful not to upset bottom layer. (LAYER 2)
5. Spread remaining whipped topping over pumpkin-pudding-whipped topping layer. Cover and allow to set in refrigerator at least 4 hours. (LAYER 3)
6. Drizzle with 2 tbs caramel syrup and top with pecan halves. Makes 8 servings.
Saturday, November 6, 2010
Pumpkin Pie Milkshake
Yes. You read that right. You knew I had to try it sometime...
Pumpkin Pie Milkshake
2 cups fat free vanilla frozen yogurt
1 cup skim milk (or for extra creaminess go for fat free half and half)
2/3 c canned pumpkin
1/4 c packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2-1 cup ice cubes
Whipped topping
1. Place frozen yogurt, milk, pumpkin, sugar, and spices in blender. Blend until smooth.
2. Add ice cubes a few at a time, blending well in between additions.
3. Divide among 4 glasses. Top with whipped topping and additional cinnamon if desired.
4. Slurp. Luxuriously.
Pumpkin Pie Milkshake
2 cups fat free vanilla frozen yogurt
1 cup skim milk (or for extra creaminess go for fat free half and half)
2/3 c canned pumpkin
1/4 c packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2-1 cup ice cubes
Whipped topping
1. Place frozen yogurt, milk, pumpkin, sugar, and spices in blender. Blend until smooth.
2. Add ice cubes a few at a time, blending well in between additions.
3. Divide among 4 glasses. Top with whipped topping and additional cinnamon if desired.
4. Slurp. Luxuriously.
Chili Cornbread Squares
It's late, it's freezing cold outside, I had absolutely no desire to hike it out to the local Food Lion, and the only defrosted thing of value in my fridge was a bazillion quarts of chili leftover from Thursday night's dinner. However, if I dared to serve chili in bowls like normal folks eat, I was in danger of a full blown housewise mutiny. What do do, what to do? Why, encase the chili in cornbread of course!
Only...I was out of cornmeal. Ooopsie. I decided to see what would happen if I used hush puppy mix and the end result is genuis, I tell you -- pure, unadulterated genius.
Chili Cornbread Squares
2 cups House Autry hush puppy mix with onion
2 eggs
1 cup milk
1/2 cup oil
1 tsp baking powder
2 cups of prepared chili
2 cups shredded colby jack (or whatever cheese you like)
1. Spray 13 X 9 X 2 inch baking dish with cooking spray and preheat oven to 400.
2. In large mixing bowl combine hush puppy mix, milk, eggs, oil, and baking powder.
3. Spread half of batter into pan. Top with chili, then cheese. Spread remaining batter evenly over top of mixture (I used a metal spoon). If some of the chili swirls into the top layer, so be it! It's all going in the same place...
4. Bake at 400 for 35-40 minutes, until cornbread starts to pull from sides of pan. Allow to cool 5 minutes before cutting into 12 squares.
Only...I was out of cornmeal. Ooopsie. I decided to see what would happen if I used hush puppy mix and the end result is genuis, I tell you -- pure, unadulterated genius.
Chili Cornbread Squares
2 cups House Autry hush puppy mix with onion
2 eggs
1 cup milk
1/2 cup oil
1 tsp baking powder
2 cups of prepared chili
2 cups shredded colby jack (or whatever cheese you like)
1. Spray 13 X 9 X 2 inch baking dish with cooking spray and preheat oven to 400.
2. In large mixing bowl combine hush puppy mix, milk, eggs, oil, and baking powder.
3. Spread half of batter into pan. Top with chili, then cheese. Spread remaining batter evenly over top of mixture (I used a metal spoon). If some of the chili swirls into the top layer, so be it! It's all going in the same place...
4. Bake at 400 for 35-40 minutes, until cornbread starts to pull from sides of pan. Allow to cool 5 minutes before cutting into 12 squares.
Sunday, October 3, 2010
Cheese and Beer Bread
The next in my autumn comfort series is Cheese and Beer Bread. I know you're raising your eyebrow right now, thinking I must have lost my mind to want to put alcohol in bread, but trust me on this one. The beer is what makes this quick bread rise, and the alcohol cooks out during baking. What's left is a hint of beer taste in a fluffy bread that's just asking to be dipped in all of your favorite soups and stews.
Cheese and Beer Bread
2 1/2 cups flour
2 tbs sugar
2 1/2 tsp baking powder
1 tsp oregano
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp basil
12 oz beer (anything works -- but dark or imported beers give the most flavor)
1 c shredded cheese (cheddar is my favorite)
1. Spray bottom of loaf pan with cooking spray. Set aside.
2. In large mixing bowl stir together flour, sugar, baking powder, baking soda, spices, and salt. Add the beer and cheddar. Stir just until combined (batter will be lumpy)
3. Spoon into prepared pan. Bake at 375 Fahrenheit for 35-40 minutes, until golden and knife inserted near center comes out mostly clean.
4. Cool 10 minutes. Remove from pan and serve.
Cheese and Beer Bread
2 1/2 cups flour
2 tbs sugar
2 1/2 tsp baking powder
1 tsp oregano
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp basil
12 oz beer (anything works -- but dark or imported beers give the most flavor)
1 c shredded cheese (cheddar is my favorite)
1. Spray bottom of loaf pan with cooking spray. Set aside.
2. In large mixing bowl stir together flour, sugar, baking powder, baking soda, spices, and salt. Add the beer and cheddar. Stir just until combined (batter will be lumpy)
3. Spoon into prepared pan. Bake at 375 Fahrenheit for 35-40 minutes, until golden and knife inserted near center comes out mostly clean.
4. Cool 10 minutes. Remove from pan and serve.
Side Sensations: Buffalo Potato Wedges
I'm going back through my old SparkPeople recipe book and I found this little gem! I came up with this one night when we were having burgers and I forgot to grab French fries...whoooopsie. I did have half a bottle of Frank's Red Hot, half a package of Colby Jack cheese, and green onion on hand -- so I threw them together and an instant hit was born.
Buffalo Potato Wedges
4 baked potatoes
1/4 c light margarine, melted
1/4 c red pepper sauce
1/4 c diced green onion
1/2 c low fat shredded Colby Jack cheese
. Cut each baked potato lengthwise into 4 equal slices. Arrange on baking sheet, skin down.
2. In small bowl mix melted margarine and pepper sauce together. Use basting brush to coat potato slices with half of pepper sauce mixture.
3. Bake at 400 degrees 10 minutes. Brush with remaining pepper sauce and top with cheese and onion. Bake an additional 7-10 minutes, until cheese is bubbly, but not browned.
4. Serve warm as is, or garnished with ranch dressing or sour cream
Buffalo Potato Wedges
4 baked potatoes
1/4 c light margarine, melted
1/4 c red pepper sauce
1/4 c diced green onion
1/2 c low fat shredded Colby Jack cheese
. Cut each baked potato lengthwise into 4 equal slices. Arrange on baking sheet, skin down.
2. In small bowl mix melted margarine and pepper sauce together. Use basting brush to coat potato slices with half of pepper sauce mixture.
3. Bake at 400 degrees 10 minutes. Brush with remaining pepper sauce and top with cheese and onion. Bake an additional 7-10 minutes, until cheese is bubbly, but not browned.
4. Serve warm as is, or garnished with ranch dressing or sour cream
Meatball Stew
The weather is finally cooling down and it's time to pull out my autumn comfort foods. This one is a family favorite. Meatballs swimming in a tangy tomato soup loaded down with veggies! It does take some time to brown the meatballs, but I always enlist the help of tiny hands. They think it's just awesome that I'm letting them get sticky and gooey.
I usually make this stovetop, but it works just as well as a crockpot meal.
Meatball Stew
1/2 c 1% milk
4 egg whites OR 2 whole eggs
1 cup bread crumbs
1/4 c grated Parmesan cheese
2.5 to 3 lbs 93% lean ground meat (I like turkey)
1/4-1/2 c olive oil
3 medium or 2 large carrots, sliced
3 stalks celery, sliced
1 medium onion, quartered, sliced
4 cloves garlic, minced
4 cups beef broth
12 oz tomato paste
2 30-oz cans tomato sauce
1 tbs dried oregano
2 tsp basil
1/4 tsp black pepper
1 tbs dried rosemary (optional)
1. In large bowl whisk together milk and egg whites. Add bread crumbs and Parmesan. Using hands, knead in ground meat.
2. Heat olive oil in heavy 3 qt sauce pan over medium heat. Shape ground turkey mixture into 1-inch balls and fry 12 at a time in hot oil 3-5 minutes, until browned on all sides. Remove from sauce pan and transfer to plate. Should yield 36 meatballs.
3. Add onions, carrots, and celery to pan. Add garlic clove. Saute 3-5 minutes, until tender.
4. Stir in tomato paste. Simmer 5 minutes.
5. Whisk in beef broth. Add tomato sauce, oregano, basil, and pepper. Return meatballs to pot. Bring to boil; reduce heat and simmer, stirring occasionally, 2.5-3 hours.
CROCKPOT: After browning meatballs, add to crockpot. Stir in veggies. Stir in beef broth, tomato sauce, tomato paste, and spices. Cook on high 4-6 hours or low 6-8 hours.
I usually make this stovetop, but it works just as well as a crockpot meal.
Meatball Stew
1/2 c 1% milk
4 egg whites OR 2 whole eggs
1 cup bread crumbs
1/4 c grated Parmesan cheese
2.5 to 3 lbs 93% lean ground meat (I like turkey)
1/4-1/2 c olive oil
3 medium or 2 large carrots, sliced
3 stalks celery, sliced
1 medium onion, quartered, sliced
4 cloves garlic, minced
4 cups beef broth
12 oz tomato paste
2 30-oz cans tomato sauce
1 tbs dried oregano
2 tsp basil
1/4 tsp black pepper
1 tbs dried rosemary (optional)
1. In large bowl whisk together milk and egg whites. Add bread crumbs and Parmesan. Using hands, knead in ground meat.
2. Heat olive oil in heavy 3 qt sauce pan over medium heat. Shape ground turkey mixture into 1-inch balls and fry 12 at a time in hot oil 3-5 minutes, until browned on all sides. Remove from sauce pan and transfer to plate. Should yield 36 meatballs.
3. Add onions, carrots, and celery to pan. Add garlic clove. Saute 3-5 minutes, until tender.
4. Stir in tomato paste. Simmer 5 minutes.
5. Whisk in beef broth. Add tomato sauce, oregano, basil, and pepper. Return meatballs to pot. Bring to boil; reduce heat and simmer, stirring occasionally, 2.5-3 hours.
CROCKPOT: After browning meatballs, add to crockpot. Stir in veggies. Stir in beef broth, tomato sauce, tomato paste, and spices. Cook on high 4-6 hours or low 6-8 hours.
Wednesday, August 25, 2010
Cheeseburger Casserole
School started back today, which also means the Season of Insanely Busy started today. Last night I had the blessed foresight to mix this casserole and put it in the fridge. After informing teenagers all day of the rules and regs they'll live by for the next 18 weeks and trying to ignore their incessant complaining while also juggling my own children's first day of school, I'm exhausted. Thankfully, all I have to do to put a fantastic dinner on my table is to slide a pan into the oven.
Cheeseburger Casserole
1 lb ground turkey patties (enhanced for beef lovers)
1/2 medium onion, diced
1/8 c Worcestershire sauce
1/8 tsp cracked peppercorns
8 oz elbow macaroni OR other shaped pasta (jumbo macaroni or rotini work well)
1 cup milk
1/8 c spicy brown mustard
1/2 can petite diced tomatoes
8 oz 2% Velveeta cheese, cubed
1. Place ground meat, onion, Worcestershire, and peppercorn in medium skillet. Heat over medium high, stirring occasionally, until meat is brown and juices run clear. Drain.
2. Meanwhile, cook pasta according to package directions.
3. In 13X9X2 inch baking dish, mix milk, mustard, and tomatoes. Add meat and pasta. Stir in Velveeta.
4. Bake at 350 degrees for 15 minutes. Stir until smooth. Bake an additional 15-20 minutes, until bubbly and tomatoes are softened.
MAKE AHEAD DIRECTIONS: Complete steps 1-3. Cover casserole and refrigerate. In step 4, cook for 20 minutes, stir, and then cook an additional 15-20 minutes.
STIR IN IDEAS: add 1/2 cup crumbled bacon or 8 oz sliced mushrooms.
Cheeseburger Casserole
1 lb ground turkey patties (enhanced for beef lovers)
1/2 medium onion, diced
1/8 c Worcestershire sauce
1/8 tsp cracked peppercorns
8 oz elbow macaroni OR other shaped pasta (jumbo macaroni or rotini work well)
1 cup milk
1/8 c spicy brown mustard
1/2 can petite diced tomatoes
8 oz 2% Velveeta cheese, cubed
1. Place ground meat, onion, Worcestershire, and peppercorn in medium skillet. Heat over medium high, stirring occasionally, until meat is brown and juices run clear. Drain.
2. Meanwhile, cook pasta according to package directions.
3. In 13X9X2 inch baking dish, mix milk, mustard, and tomatoes. Add meat and pasta. Stir in Velveeta.
4. Bake at 350 degrees for 15 minutes. Stir until smooth. Bake an additional 15-20 minutes, until bubbly and tomatoes are softened.
MAKE AHEAD DIRECTIONS: Complete steps 1-3. Cover casserole and refrigerate. In step 4, cook for 20 minutes, stir, and then cook an additional 15-20 minutes.
STIR IN IDEAS: add 1/2 cup crumbled bacon or 8 oz sliced mushrooms.
Wednesday, August 4, 2010
Crockpot Magic: Harvest Pork Roast
So simple, yet amazing. I love to use the leftovers to make Pulled Pork Sandwiches (just shred the leftover meat with two forks, mix with your favorite BBQ sauce, and cook on low for an hour or two in your crockpot).
Harvest Pork ROast
3-4 lb pork shoulder roast
1 cup apple juice
4-5 lbs red potatoes, quartered
8 frozen corn on the cob niblets
1/4 tsp ground black pepper
1/2 tsp rosemary
1/4 tsp ground sage
1. Place roast in bottom of crockpot. Arrange potatoes around roast.
2. Pour apple juice over roast and potatoes. Sprinkle with pepper, rosemary, and sage.
3. Arrange corn on top of roast and potatoes.
4. Cook on low 8-10 hours, or high 6-8 hours.
I usually make a cream gravy for this using 1 cup of the drippings, 2 cups of milk, 1 beef bouillon cube, and 3 tbs of corn starch (I usually add dried minced onion and pepper to it). Mix together and cook and stir over medium high heat until thickened and bubbly.
Harvest Pork ROast
3-4 lb pork shoulder roast
1 cup apple juice
4-5 lbs red potatoes, quartered
8 frozen corn on the cob niblets
1/4 tsp ground black pepper
1/2 tsp rosemary
1/4 tsp ground sage
1. Place roast in bottom of crockpot. Arrange potatoes around roast.
2. Pour apple juice over roast and potatoes. Sprinkle with pepper, rosemary, and sage.
3. Arrange corn on top of roast and potatoes.
4. Cook on low 8-10 hours, or high 6-8 hours.
I usually make a cream gravy for this using 1 cup of the drippings, 2 cups of milk, 1 beef bouillon cube, and 3 tbs of corn starch (I usually add dried minced onion and pepper to it). Mix together and cook and stir over medium high heat until thickened and bubbly.
Chicken Club Sandwiches
My name is Stacia and I'm a Fast Food Sandwich Addict. I know they aren't good for me and that they are clogging my arteries and shutting down my vital organs every time I inhale one. But I can't resist breaded chicken slathered in melty cheese and toppings.
Here's my much healthier at-home version:
3 boneless skinless chicken breasts, cut in half
1/2 cup fat free mayonnaise
1/2 tsp garlic powder
2 tbs fat free Italian dressing
1 cup dry bread crumbs
6 reduced fat Swiss cheese slices
12 slices turkey bacon, crisp cooked
Lettuce
Tomato Slices
Other garnishes of choice: ketchup, BBQ sauce, honey mustard, pickles, onions
6 kaiser buns
1. In small bowl mix mayonnaise, garlic, pepper, and Italian dressing. Pour bread crumbs into shallow dish (I use a pie plate).
2. Using a basting brush, coat chicken with mayo mixture. Roll in bread crumbs. Arrange on a large cookie sheet that has been sprayed with cooking spray.
3. Bake at 400 degrees 15-20 minutes, until juices run clear and coating is golden.
4. Top with cheese slices and cook an additional 2-3 minutes, until cheese is melted and bubbly.
5. Place chiken slices on buns and top with bacon, lettuce, tomato, and other desired garnishes.
VARIATIONS: To make Chicken Parmesan Sandwiches top chicken with marinara sauce the last five minutes of cooking. Add a slice of reduced fat Mozzarella or Provolone and cook until melted and bubbly.
Here's my much healthier at-home version:
3 boneless skinless chicken breasts, cut in half
1/2 cup fat free mayonnaise
1/2 tsp garlic powder
2 tbs fat free Italian dressing
1 cup dry bread crumbs
6 reduced fat Swiss cheese slices
12 slices turkey bacon, crisp cooked
Lettuce
Tomato Slices
Other garnishes of choice: ketchup, BBQ sauce, honey mustard, pickles, onions
6 kaiser buns
1. In small bowl mix mayonnaise, garlic, pepper, and Italian dressing. Pour bread crumbs into shallow dish (I use a pie plate).
2. Using a basting brush, coat chicken with mayo mixture. Roll in bread crumbs. Arrange on a large cookie sheet that has been sprayed with cooking spray.
3. Bake at 400 degrees 15-20 minutes, until juices run clear and coating is golden.
4. Top with cheese slices and cook an additional 2-3 minutes, until cheese is melted and bubbly.
5. Place chiken slices on buns and top with bacon, lettuce, tomato, and other desired garnishes.
VARIATIONS: To make Chicken Parmesan Sandwiches top chicken with marinara sauce the last five minutes of cooking. Add a slice of reduced fat Mozzarella or Provolone and cook until melted and bubbly.
Crockpot Magic: Creamy Hashbrown Casserole
I love breakfast casseroles, but they always seem to come out a little dry in my oven. I decided to go out on a limb and try making one in my crockpot. It worked...and oooooh it was GOOD:
Creamy Hashbrown Casserole
30 oz package frozen hashbrowns
1 can cream of celery soup
2 cups skim milk
2 tsp chicken bouillon
4 tbs margarine
8 oz 2% shredded sharp cheddar cheese
16 oz turkey breakfast sausage, sliced
1 medium onion, diced
1 tsp paprika
1/4 tsp black pepper
1. Arrange hashbrowns in bottom of crockpot. Stir in sausage slices, cheese, and onions.
2. Stir in soup, milk, chicken bouillon, margarine, paprika, and pepper.
3. Cook on low 4-5 hours.
Creamy Hashbrown Casserole
30 oz package frozen hashbrowns
1 can cream of celery soup
2 cups skim milk
2 tsp chicken bouillon
4 tbs margarine
8 oz 2% shredded sharp cheddar cheese
16 oz turkey breakfast sausage, sliced
1 medium onion, diced
1 tsp paprika
1/4 tsp black pepper
1. Arrange hashbrowns in bottom of crockpot. Stir in sausage slices, cheese, and onions.
2. Stir in soup, milk, chicken bouillon, margarine, paprika, and pepper.
3. Cook on low 4-5 hours.
French Onion Steak Sandwiches
Sometimes you just need a good hunk of meat smothered in cheese! Bonus if there's also a tangy sauce and a mess of onions to go with it. These sandwiches fit the bill:
French Onion Steak Sandwiches
1.5 to 2 lbs lean steak (I like flank or Denver Strip -- use anything that is good for marinating and grilling), sliced thinly across the grain
1 large onion, quartered and sliced
1/4 c Worcestershire sauce
2 tbs canola oil
1 tsp garlic
1/2 tsp ground black pepper
1 cup water
1 cubes beef bouillon
1/2 packet onion soup mix
6 onion kaiser rolls (or bun of your choice)
6 slices reduced fat Provolone
1. In 3-quart sauce pan heat oil over medium high heat. Add onions. Cook and stir 5-7 minutes, until onions are clear.
2. Add Worcestershire, garlic, bouillon, onion soup mix, and pepper, stirring until smooth.
3. Add meat. Cook, stirring occasionally, until meat is browned and juices have run out, about 10 minutes.
4. Add water. Increase heat to high. Bring to boiling. Cover and reduce heat to medium. Simmer, covered, 15 minutes.
5. Remove lid and increase heat to high. Boil, uncovered, 10 minutes, until juices thicken and reduce. Stir occasionally to make sure that meat does not dry out.
6. To serve spoon onto buns and top with cheese. Broil 1-2 minutes to melt cheese and toast bun. Serve with small cups of sauce on the side for dipping.
French Onion Steak Sandwiches
1.5 to 2 lbs lean steak (I like flank or Denver Strip -- use anything that is good for marinating and grilling), sliced thinly across the grain
1 large onion, quartered and sliced
1/4 c Worcestershire sauce
2 tbs canola oil
1 tsp garlic
1/2 tsp ground black pepper
1 cup water
1 cubes beef bouillon
1/2 packet onion soup mix
6 onion kaiser rolls (or bun of your choice)
6 slices reduced fat Provolone
1. In 3-quart sauce pan heat oil over medium high heat. Add onions. Cook and stir 5-7 minutes, until onions are clear.
2. Add Worcestershire, garlic, bouillon, onion soup mix, and pepper, stirring until smooth.
3. Add meat. Cook, stirring occasionally, until meat is browned and juices have run out, about 10 minutes.
4. Add water. Increase heat to high. Bring to boiling. Cover and reduce heat to medium. Simmer, covered, 15 minutes.
5. Remove lid and increase heat to high. Boil, uncovered, 10 minutes, until juices thicken and reduce. Stir occasionally to make sure that meat does not dry out.
6. To serve spoon onto buns and top with cheese. Broil 1-2 minutes to melt cheese and toast bun. Serve with small cups of sauce on the side for dipping.
Sunday, August 1, 2010
Chicken Noodle Casserole
We have an insanely busy week ahead with dance, back to school shopping, getting my newspaper staff off its collective butt, and gearing up for Little Buddy's first soccer season.
I need meals that are quick and satisfying. I especially love casseroles that I can make the night before and pop in the oven when we get home. Here's primo uno!
Chicken Noodle Casserole
2 split chicken breasts (breasts with rib still attached), skinned
1 cup chicken broth
1/2 tsp thyme
1/8 tsp pepper
1 medium onion, diced
16 oz egg noodles
2 cans cream of chicen soup (I use Campbell's Healthy Request)
8 oz fat free sour cream
1 tsp paprika
1 tsp spicy brown mustard
1/4 c margarine, melted
1/2 cup bread crumbs (I use Italian, but plain is fine, too)
1. Place chicken breasts in 4-quart sauce pan. Cover with water. Add chicken broth, thyme, pepper, and onion. Bring to boiling. Reduce heat; simmer, covered, 20-30 minutes, until chicken is cooked through.
2. Remove chicken from water. Increase heat to high. When water comes to full boil, add egg noodles. Cook for 10 minutes. Drain, reserving 1 cup of the liquid.
3. Meanwhile, remove rib bones from chicken and cut into 1-inch pieces. Place in 13x9x2 inch baking dish. Add noodles (with onions).
4. In small bowl mix soup, sour cream, paprika, mustard, and the 1 cup of the water used to cook the chicken and egg noodles.
5. Pour soup mixture over chicken and noodles. Stir to coat.
6. In small bowl mix melted margarine and bread crumbs. Sprinkle over the top of the chicken and noodles.
7. Bake at 350 degrees 30-35 minutes. Allow to stand at least 5 minutes before serving.
MAKE AHEAD DIRECTIONS: Follow steps 1-5. Cover baking dish with saran wrap or foil and place in refrigerator. Uncover and follow step 6 just before baking (step 7).
MAKE THIS EVEN EASIER DIRECTIONS: Forget boiling the chicken -- use 1.5 to 2 lbs bonesless skinless chicken breast and cook it in the microwave. Place it on a plate, cover with saran wrap, and microwave 7-9 minutes. Cook the noodles at the same time (with the onions).
I need meals that are quick and satisfying. I especially love casseroles that I can make the night before and pop in the oven when we get home. Here's primo uno!
Chicken Noodle Casserole
2 split chicken breasts (breasts with rib still attached), skinned
1 cup chicken broth
1/2 tsp thyme
1/8 tsp pepper
1 medium onion, diced
16 oz egg noodles
2 cans cream of chicen soup (I use Campbell's Healthy Request)
8 oz fat free sour cream
1 tsp paprika
1 tsp spicy brown mustard
1/4 c margarine, melted
1/2 cup bread crumbs (I use Italian, but plain is fine, too)
1. Place chicken breasts in 4-quart sauce pan. Cover with water. Add chicken broth, thyme, pepper, and onion. Bring to boiling. Reduce heat; simmer, covered, 20-30 minutes, until chicken is cooked through.
2. Remove chicken from water. Increase heat to high. When water comes to full boil, add egg noodles. Cook for 10 minutes. Drain, reserving 1 cup of the liquid.
3. Meanwhile, remove rib bones from chicken and cut into 1-inch pieces. Place in 13x9x2 inch baking dish. Add noodles (with onions).
4. In small bowl mix soup, sour cream, paprika, mustard, and the 1 cup of the water used to cook the chicken and egg noodles.
5. Pour soup mixture over chicken and noodles. Stir to coat.
6. In small bowl mix melted margarine and bread crumbs. Sprinkle over the top of the chicken and noodles.
7. Bake at 350 degrees 30-35 minutes. Allow to stand at least 5 minutes before serving.
MAKE AHEAD DIRECTIONS: Follow steps 1-5. Cover baking dish with saran wrap or foil and place in refrigerator. Uncover and follow step 6 just before baking (step 7).
MAKE THIS EVEN EASIER DIRECTIONS: Forget boiling the chicken -- use 1.5 to 2 lbs bonesless skinless chicken breast and cook it in the microwave. Place it on a plate, cover with saran wrap, and microwave 7-9 minutes. Cook the noodles at the same time (with the onions).
Tuesday, July 27, 2010
Easy Elegance: Steak and Spinach Pinwheels
This is yet another of those recipes that earn oohs and aaahs from guests, and yet is so ridiculously easy as to make you almost feel guilty for their admiration (hey -- I said "almost").
Steak and Spinach Pinwheels
2 lb flank steak, cut 2" thick
1/2 c canola oil
1/4 c red wine vinegar
1/2 tsp peppercorns
1 clove garlic, minced
8 oz frozen spinach, thawed
1 lb turkey bacon, cooked but NOT crisped
1/4 c grated Parmesan cheese
toothpicks
1. Using a sharp knife. make 1/8" thick cuts into both sides of flank steak in a diamond pattern (in other words make diagonal slashes in one direction, and then another set in the opposite direction).
2. Mix oil, vinegar, peppercorns, and garlic into gallon sized ziploc bag. Add steak. Refrigerate at least 30 minutes.
3. On a cutting board, pound meat until it is 1 1/2" thick and rectangular. Concentrate on lengthening instead of widening.
4. Top steak with spinach. Arrange bacon slices LENGTHWISE over the spinach. Sprinkle with Parmesan.
5. Starting at a long edge, roll steak jelly-roll style. Secure every 1" along the "seam" with toothpicks.
6. Using a sharp knife, cut meat into slices in between the toothpicks, making sure both sides of your "pinwheel" are flat. You may have to trim the end pieces to achieve this.
7. Arrange on a broiler pan. Broil close to the heat for 4-7 minutes per side, until desired doneness. I prefer mine medium-rare, and do about 5 minutes per side.
8. Remove toothpicks before serving.
I often serve these with a cream sauce made by cooking 4 oz of spinach down in 2 tbs of the drippings from the bottom of the broiler pan and a 1 tsp Worcestershire sauce and then adding 3 generous tbs of corn starch once the spinach is tender. To that I add a pint of fat free half and half and cook over medium high heat until thickened and bubbly.
Steak and Spinach Pinwheels
2 lb flank steak, cut 2" thick
1/2 c canola oil
1/4 c red wine vinegar
1/2 tsp peppercorns
1 clove garlic, minced
8 oz frozen spinach, thawed
1 lb turkey bacon, cooked but NOT crisped
1/4 c grated Parmesan cheese
toothpicks
1. Using a sharp knife. make 1/8" thick cuts into both sides of flank steak in a diamond pattern (in other words make diagonal slashes in one direction, and then another set in the opposite direction).
2. Mix oil, vinegar, peppercorns, and garlic into gallon sized ziploc bag. Add steak. Refrigerate at least 30 minutes.
3. On a cutting board, pound meat until it is 1 1/2" thick and rectangular. Concentrate on lengthening instead of widening.
4. Top steak with spinach. Arrange bacon slices LENGTHWISE over the spinach. Sprinkle with Parmesan.
5. Starting at a long edge, roll steak jelly-roll style. Secure every 1" along the "seam" with toothpicks.
6. Using a sharp knife, cut meat into slices in between the toothpicks, making sure both sides of your "pinwheel" are flat. You may have to trim the end pieces to achieve this.
7. Arrange on a broiler pan. Broil close to the heat for 4-7 minutes per side, until desired doneness. I prefer mine medium-rare, and do about 5 minutes per side.
8. Remove toothpicks before serving.
I often serve these with a cream sauce made by cooking 4 oz of spinach down in 2 tbs of the drippings from the bottom of the broiler pan and a 1 tsp Worcestershire sauce and then adding 3 generous tbs of corn starch once the spinach is tender. To that I add a pint of fat free half and half and cook over medium high heat until thickened and bubbly.
Lowfat Luxury: Oven Fried Chicken
Who doesn't love tender chicken coated in crispy, golden breading? Fried chicken is as American as...ummm...Starbucks!
Only as much as I love fried chicken and all the fixings that go with it, I don't love noticing it stored in my love handles later!
Here's my lowfat solution:
Oven Fried Chicken
2.5 lbs meaty chicken pieces
1 cup milk
1 tbs vinegar
1/4 tsp ground cayenne pepper OR tobasco
1/8 tsp black pepper
1 cup cornmeal
1 cup crushed cornflakes
1 tsp garlic powder
1 tsp paprika
1 tsp dry mustard
2 to 3 egg whites, beaten
1. In measuring cup, mix milk and vinegar to make sour milk. Allow to stand 5 minutes. Add cayenne or tabasco and black pepper.
2. Place chicken in gallon size ziploc bag. Pour sour milk mixture over chicken and seal bag. Place in refrigerator at least 2 hours.
3. In another gallon sized ziploc bag mix cornmeal, corn flakes, garlic, paprika, and mustard. In a shallow bowl beat egg whites with 1 tbs of water.
4. Dip sour milk marinated chicken in egg white and then drop into bag of coating. Shake. Place in roasting pan or baking dish sprayed with cooking spray. Repeat with remaining chicken.
5. Sprinkle remaining coating over top of chicken in pan. Spray with cooking spray. Bake at 400 for 45 to 75 minutes (depending on cut of chicken), until clear juices run from chicken and coating is crispy.
Only as much as I love fried chicken and all the fixings that go with it, I don't love noticing it stored in my love handles later!
Here's my lowfat solution:
Oven Fried Chicken
2.5 lbs meaty chicken pieces
1 cup milk
1 tbs vinegar
1/4 tsp ground cayenne pepper OR tobasco
1/8 tsp black pepper
1 cup cornmeal
1 cup crushed cornflakes
1 tsp garlic powder
1 tsp paprika
1 tsp dry mustard
2 to 3 egg whites, beaten
1. In measuring cup, mix milk and vinegar to make sour milk. Allow to stand 5 minutes. Add cayenne or tabasco and black pepper.
2. Place chicken in gallon size ziploc bag. Pour sour milk mixture over chicken and seal bag. Place in refrigerator at least 2 hours.
3. In another gallon sized ziploc bag mix cornmeal, corn flakes, garlic, paprika, and mustard. In a shallow bowl beat egg whites with 1 tbs of water.
4. Dip sour milk marinated chicken in egg white and then drop into bag of coating. Shake. Place in roasting pan or baking dish sprayed with cooking spray. Repeat with remaining chicken.
5. Sprinkle remaining coating over top of chicken in pan. Spray with cooking spray. Bake at 400 for 45 to 75 minutes (depending on cut of chicken), until clear juices run from chicken and coating is crispy.
Crockpot Magic: Asian Chicken
I bought a huge 10 pound bag of chicken leg quarters on sale last week. I put them in the fridge, meannig to separate them into freezer bags later. Whooops...I forgot! Half of them became Oven Fried Chicken; the other half:
Crockpot Asian Chicken
5 lbs chicken (wings, breasts, thighs, drumsticks, leg quarters -- doesn't matter)
2 tbs canola oil
1 bottle soy sauce (I use lite)
1 cup packed brown sugar
1/2 tsp ground ginger
1/4 c hot mustard
2 garlic cloves
1/4 tsp black pepper
1 onion, sliced and separated into rings
1. Heat oil in skillet over medium high heat. Add chicken. Cook 5 min per side to brown. As chicken is browned, transfer to crockpot.
2. Mix remaining ingredients, except onion, in small bowl. Pour over chicken.
3. Arrange onions on top of chicken.
4. Cook on high 4 hours or low 6 hours.
Crockpot Asian Chicken
5 lbs chicken (wings, breasts, thighs, drumsticks, leg quarters -- doesn't matter)
2 tbs canola oil
1 bottle soy sauce (I use lite)
1 cup packed brown sugar
1/2 tsp ground ginger
1/4 c hot mustard
2 garlic cloves
1/4 tsp black pepper
1 onion, sliced and separated into rings
1. Heat oil in skillet over medium high heat. Add chicken. Cook 5 min per side to brown. As chicken is browned, transfer to crockpot.
2. Mix remaining ingredients, except onion, in small bowl. Pour over chicken.
3. Arrange onions on top of chicken.
4. Cook on high 4 hours or low 6 hours.
Snickerdoodles
It's rainy and the kids are cranky. Gamer Boy has been sent to his (game free) room at least 4 times today. Dancing Queen has esconced herself on the couch to engage in nonstop whining about the unfairness of life. Little Buddy keeps wailing, "I'm boooooored" every 5 minutes as if cued by some unforseen source. Even the dog looks as though she would like to take a chunk out of my pinkie toe.
I decided that the only answer is fluffy, buttery, cinnamon-sugar topped cookies:
Snickerdoodles
1/2 c light margarine
1 1/2 c sugar
1 tsp vanilla extract
2 eggs
2 3/4 c flour
2 tsp baking powder
2 tbs sugar
1 tsp ground cinnamon
1. In large bowl stir margarine, sugar, and vanilla until creamy. Add eggs and mix until smooth.
2. Add flour and baking powder. Stir until smooth.
3. Mix sugar and cinnamon in pie plate or other shallow dish.
4. Place dough in refrigerator for at least one hour in order to make it easier to handle. Roll into 1-inch balls and then roll in cinnamon sugar. Bake at 375 on ungreasted cookie sheet at least 2 inches apart for 9 minutes. Immediately remove from baking sheet and allow to cool.
Makes 36 cookies
I decided that the only answer is fluffy, buttery, cinnamon-sugar topped cookies:
Snickerdoodles
1/2 c light margarine
1 1/2 c sugar
1 tsp vanilla extract
2 eggs
2 3/4 c flour
2 tsp baking powder
2 tbs sugar
1 tsp ground cinnamon
1. In large bowl stir margarine, sugar, and vanilla until creamy. Add eggs and mix until smooth.
2. Add flour and baking powder. Stir until smooth.
3. Mix sugar and cinnamon in pie plate or other shallow dish.
4. Place dough in refrigerator for at least one hour in order to make it easier to handle. Roll into 1-inch balls and then roll in cinnamon sugar. Bake at 375 on ungreasted cookie sheet at least 2 inches apart for 9 minutes. Immediately remove from baking sheet and allow to cool.
Makes 36 cookies
Tuesday, June 29, 2010
Beef Lombardi Casserole
This is take 2 in my "The Great Spaghetti Compromise" series. This is so easy to make the night before and pop in the oven when we get home from scouts/dance/soccer/PTA/whatever the heck else calls us away from la casa.
Creamy, garlicy noodles mixed with tangy tomatoes:
Beef Lombardi Casserole
2 lb ground turkey or beef
2 cans diced tomatoes with garlic and onions OR 1 lb chopped Roma tomatoes, 1 medium onion diced, and 1 clove of garlic minced
12 oz tomato paste
1/2 to 3/4 c beef broth
1 tbs oregano
16 oz egg noodles
8 oz fat free sour cream
1/4 c grated Parmesan cheese
1 tsp garlic powder
8 oz shredded Mozzarella cheese
1. Preheat oven to 350 degrees. Spray a 13x9x2 inch baking dish with cooking spray.
2. Cook noodles according to package directions. Drain and pour into baking dish. Mix in sour cream and garlic.
3. Meanwhile, brown meat in skillet over medium-high heat. Drain and return to skillet. Mix in tomatoes (or tomatoes, onions, and garlic) and tomato paste. Pour in beef broth just until mixture is smooth but NOT soupy. It should be thick. Stir in oregano. Heat to boiling over high heat. Reduce heat and simmer 10-15 minutes.
4. Pour meat mixture over noodle mixture. Top with Mozzarella. Bake at 350 degrees 30-35 minutes, until cheese is bubbly.
Creamy, garlicy noodles mixed with tangy tomatoes:
Beef Lombardi Casserole
2 lb ground turkey or beef
2 cans diced tomatoes with garlic and onions OR 1 lb chopped Roma tomatoes, 1 medium onion diced, and 1 clove of garlic minced
12 oz tomato paste
1/2 to 3/4 c beef broth
1 tbs oregano
16 oz egg noodles
8 oz fat free sour cream
1/4 c grated Parmesan cheese
1 tsp garlic powder
8 oz shredded Mozzarella cheese
1. Preheat oven to 350 degrees. Spray a 13x9x2 inch baking dish with cooking spray.
2. Cook noodles according to package directions. Drain and pour into baking dish. Mix in sour cream and garlic.
3. Meanwhile, brown meat in skillet over medium-high heat. Drain and return to skillet. Mix in tomatoes (or tomatoes, onions, and garlic) and tomato paste. Pour in beef broth just until mixture is smooth but NOT soupy. It should be thick. Stir in oregano. Heat to boiling over high heat. Reduce heat and simmer 10-15 minutes.
4. Pour meat mixture over noodle mixture. Top with Mozzarella. Bake at 350 degrees 30-35 minutes, until cheese is bubbly.
Iced Coffee
It's still hot here. Really hot. Hot enough to make Bella di Cucina grumpy and grumbly. Usually I'd reach for a cup of coffee to calm my battered nerves...but -- it's H O T. So here's the next best thing:
Iced Coffee
*8 tbs double-strength brewed coffee (see instructions below)
*2 tbs flavored coffee creamer OR chocolate syrup OR caramel syrup
*6 tbs skim milk
*1 tbs sugar
3/4 to 1 cup ice cubes
1. To make double strength coffee, use twice the amount of coffee grounds you normally would. I usually use 1/8 c of grounds per 8 oz of water, so for this recipe I use 1/4 c of grounds per 8 oz of water.
2. In your blender add coffee, creamer, milk, and sugar. Blend for 20-30 seconds. Add ice. Blend until frothy. Makes 16 oz of iced coffee
*You may need to alter these amounts according to your personal tastes
Iced Coffee
*8 tbs double-strength brewed coffee (see instructions below)
*2 tbs flavored coffee creamer OR chocolate syrup OR caramel syrup
*6 tbs skim milk
*1 tbs sugar
3/4 to 1 cup ice cubes
1. To make double strength coffee, use twice the amount of coffee grounds you normally would. I usually use 1/8 c of grounds per 8 oz of water, so for this recipe I use 1/4 c of grounds per 8 oz of water.
2. In your blender add coffee, creamer, milk, and sugar. Blend for 20-30 seconds. Add ice. Blend until frothy. Makes 16 oz of iced coffee
*You may need to alter these amounts according to your personal tastes
Saturday, June 26, 2010
Perfect Blueberry Muffins
I'm a sucker for warm, crumbly blueberry muffins to dunk in my gotta-have-it-first-thing-in-the-morning coffee. I've been in search of the perfect recipe for years, and I think I've finally figured it out. This one's it, ladies and gents:
Perfect Blueberry Muffins
1 cup fresh blueberries
2 tsp sugar
1 1/2 c flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
FOR OPTIONAL CRUMB TOPPING:
1/2 c sugar
1/3 c flour
1/4 c margarine, cubed
1 1/2 tsp cinnamon
1. In small bowl lightly mash blueberries with a coffee cup ( this is tricky -- don't make a paste out of them, just smash them enough to get a little juice). Sprinkle with 2 tsp sugar. Let stand at least 1 hour.
2. In medium mixing bowl blend flour, sugar, salt, and baking powder. Make a well in the center of the bowl.
3. Add egg, oil, and milk. Whisk briskly with fork. Stir into dry ingredients just until moistened. Batter will be lumpy. Fold in sugared blueberries.
4. Spoon batter evenly into muffin tin that has been greased on the bottom and 2/3 up the sides of each well (or using paper baking cups).
OPTIONAL: Make crumb topping by placing cubed margarine, sugar, flour, and cinnamon in small bowl. Cut with pastry cutter or fork until mixture forms fine crumbs. Spoon evenly over batter in muffin tin.
5. Bake at 400 degrees for 20 to 25 minutes, until knife inserted in center of muffin comes out clean. Allow to cool 5 minutes in pan before removing.
Variations: may omit fruit OR substitute chopped strawberry, apple, pineapple, or other chopped fruit for blueberries.
Perfect Blueberry Muffins
1 cup fresh blueberries
2 tsp sugar
1 1/2 c flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
FOR OPTIONAL CRUMB TOPPING:
1/2 c sugar
1/3 c flour
1/4 c margarine, cubed
1 1/2 tsp cinnamon
1. In small bowl lightly mash blueberries with a coffee cup ( this is tricky -- don't make a paste out of them, just smash them enough to get a little juice). Sprinkle with 2 tsp sugar. Let stand at least 1 hour.
2. In medium mixing bowl blend flour, sugar, salt, and baking powder. Make a well in the center of the bowl.
3. Add egg, oil, and milk. Whisk briskly with fork. Stir into dry ingredients just until moistened. Batter will be lumpy. Fold in sugared blueberries.
4. Spoon batter evenly into muffin tin that has been greased on the bottom and 2/3 up the sides of each well (or using paper baking cups).
OPTIONAL: Make crumb topping by placing cubed margarine, sugar, flour, and cinnamon in small bowl. Cut with pastry cutter or fork until mixture forms fine crumbs. Spoon evenly over batter in muffin tin.
5. Bake at 400 degrees for 20 to 25 minutes, until knife inserted in center of muffin comes out clean. Allow to cool 5 minutes in pan before removing.
Variations: may omit fruit OR substitute chopped strawberry, apple, pineapple, or other chopped fruit for blueberries.
Simply Quick: Spaghetti Skillet
I'm Italian. My bolognese sauce takes an entire day and the will of God before I will pronounce it ready for consumption. This means that I don't tend to make spaghetti as often as the kids would like.
This recipe is my compromise with them. And, BONUS! It's quick!
Spaghetti Skillet
1 lbs ground turkey or beef
1 15 oz cans diced tomatoes
1 tbs dried minced onion
6 oz tomato paste
15 oz canned tomato sauce
2 cups water
1 tsp garlic powder
1/2 tbs oregano
1/2 tsp basil
1/8 tsp black pepper
8 oz uncooked elbow macaroni
1. In 4 quart sauce pan brown ground meat over medium high heat. Drain and return to pan.
2. Stir in tomatoes and dried onions. Simmer 5 minutes.
3. Add tomato paste, tomato sauce, water, garli, oregano, basil, and pepper. Stir in uncooked macaroni.
4. Bring to boiling over high heat. Cover; reduce heat. Simmer 15-20 minutes, until macaroni is tender.
5. Allow to stand, uncovered, 5 minutes before serving.
Variations: substitute penne or rotini for macaroni. Add mushrooms, green pepper, or zucchini with tomatoes.
This recipe is my compromise with them. And, BONUS! It's quick!
Spaghetti Skillet
1 lbs ground turkey or beef
1 15 oz cans diced tomatoes
1 tbs dried minced onion
6 oz tomato paste
15 oz canned tomato sauce
2 cups water
1 tsp garlic powder
1/2 tbs oregano
1/2 tsp basil
1/8 tsp black pepper
8 oz uncooked elbow macaroni
1. In 4 quart sauce pan brown ground meat over medium high heat. Drain and return to pan.
2. Stir in tomatoes and dried onions. Simmer 5 minutes.
3. Add tomato paste, tomato sauce, water, garli, oregano, basil, and pepper. Stir in uncooked macaroni.
4. Bring to boiling over high heat. Cover; reduce heat. Simmer 15-20 minutes, until macaroni is tender.
5. Allow to stand, uncovered, 5 minutes before serving.
Variations: substitute penne or rotini for macaroni. Add mushrooms, green pepper, or zucchini with tomatoes.
Friday, June 25, 2010
Watermelon Bombe (Molded Ice Cream)
It has been wickedly, unfairly, ridiculously, unmercilessly H O T here the past week. We're talking 100+ degrees outside every. stinking. day. Wednesday I decide that I was going to take the kids to our local splash pad park.
I made everyone clean up bedrooms and then announced to them we were going to play in the sprinklers. Yes...mirth and joy abounded. Until Dancing Queen and Little Buddy came flying out of their room yelling, "THEY'RE GOOOOONE!!!!!!!"
What, you may ask, was missing? Why, swimsuits of course! They left them in their beach bags -- at their dad's house!
So instead of three grateful, excited baminos ready to beat the heat, I had on my hands three depressed, grumbly, disheartened children.
I had to do something, and fast! I piled them into the car and headed to the store. 5 quarts of ice cream and some saran wrap later, I served them this to much applause and smiling:
Watermelon Bombe (Molded Ice Cream)
2 quarts lime sherbert
1 quart fat free vanilla yogurt
2 quarts raspberry sherbert
3/4 to 1 cup milk chocolate chips
1. Find a metal, glass, or plastic 12 cup or larger mixing bowl (4 quart size). Place in freezer for 15 minutes, until cold. Remove from freezer. Line with plastic wrap, making sure that the plastic overhangs the bowl and that the plastic wrap is as smooth as possible (no wrinkles here folks).
2. Dump the lime sherbert into a clean mixing bowl. Beat with an electric mixer 30 to 60 seconds, until soft and spreadable. Using a rubber spatula, spread an even, smooth layer of lime sherbert into the plastic-lined mixing bowl. This is your shell :D. Place the bowl into the freezer for 1 hour.
3. Remove the bowl from the freezer. The lime sherbert should be fairly firm to the touch. Place the vanilla frozen yogurt into a CLEAN mixing bowl. Beat with an electric mixer 30 to 60 seconds, until soft and spreadable. Using a rubber spatula spread an even layer over the lime sherbert. This is your rind :D. Place bowl back into freezer for 1 hour.
4. Remove bowl from freezer. Frozen yogurt should be firm to the touch. Place raspberry sherbert into a CLEAN mixing bowl. Beat with an electric mixer 30 to 60 seconds, until soft and spreadable. Fold in chocolate chips. This is your melon and the chips are the seeds :D. Use rubber spatula to make sure rasberry sherbert is smooth across the top.
5. Freeze watermelon bombe for at least 6 hours. To remove from mold place serving plate into freezer for 15 minutes. Remove plate and bowl of ices from freezer. Invert bowl onto plate and cover with a handtowel soaked in hot water for 30 to 60 seconds. Holding the plastic wrap with one hand, carefull lift the bowl off the ices with the other.
6. Place watermelon bombe back into freezer (still covered with plastic wrap) for at least 15 minutes, just in case the hot towel has melted any of the lime sherbert. Serve by cutting into slices.
I made everyone clean up bedrooms and then announced to them we were going to play in the sprinklers. Yes...mirth and joy abounded. Until Dancing Queen and Little Buddy came flying out of their room yelling, "THEY'RE GOOOOONE!!!!!!!"
What, you may ask, was missing? Why, swimsuits of course! They left them in their beach bags -- at their dad's house!
So instead of three grateful, excited baminos ready to beat the heat, I had on my hands three depressed, grumbly, disheartened children.
I had to do something, and fast! I piled them into the car and headed to the store. 5 quarts of ice cream and some saran wrap later, I served them this to much applause and smiling:
Watermelon Bombe (Molded Ice Cream)
2 quarts lime sherbert
1 quart fat free vanilla yogurt
2 quarts raspberry sherbert
3/4 to 1 cup milk chocolate chips
1. Find a metal, glass, or plastic 12 cup or larger mixing bowl (4 quart size). Place in freezer for 15 minutes, until cold. Remove from freezer. Line with plastic wrap, making sure that the plastic overhangs the bowl and that the plastic wrap is as smooth as possible (no wrinkles here folks).
2. Dump the lime sherbert into a clean mixing bowl. Beat with an electric mixer 30 to 60 seconds, until soft and spreadable. Using a rubber spatula, spread an even, smooth layer of lime sherbert into the plastic-lined mixing bowl. This is your shell :D. Place the bowl into the freezer for 1 hour.
3. Remove the bowl from the freezer. The lime sherbert should be fairly firm to the touch. Place the vanilla frozen yogurt into a CLEAN mixing bowl. Beat with an electric mixer 30 to 60 seconds, until soft and spreadable. Using a rubber spatula spread an even layer over the lime sherbert. This is your rind :D. Place bowl back into freezer for 1 hour.
4. Remove bowl from freezer. Frozen yogurt should be firm to the touch. Place raspberry sherbert into a CLEAN mixing bowl. Beat with an electric mixer 30 to 60 seconds, until soft and spreadable. Fold in chocolate chips. This is your melon and the chips are the seeds :D. Use rubber spatula to make sure rasberry sherbert is smooth across the top.
5. Freeze watermelon bombe for at least 6 hours. To remove from mold place serving plate into freezer for 15 minutes. Remove plate and bowl of ices from freezer. Invert bowl onto plate and cover with a handtowel soaked in hot water for 30 to 60 seconds. Holding the plastic wrap with one hand, carefull lift the bowl off the ices with the other.
6. Place watermelon bombe back into freezer (still covered with plastic wrap) for at least 15 minutes, just in case the hot towel has melted any of the lime sherbert. Serve by cutting into slices.
Wednesday, June 16, 2010
Side Sensations: Carrot and Bacon Stuffing
A couple of weeks ago whole roasting chickens were on sale for 50 cents a pound. This is every cook's dream: cheap meat. Oh yes -- I picked up 4 chickens. Then I got busy and had zippo time to cook the birds. I opened the freezer after shopping last weekend to store more treasures inside, only to find that I had no room thanks to the 24 lbs of bird. I pulled out one to defrost and got started on the perfect stuffing to shove in its neck come Sunday dinner :D.
Carrot and Bacon Stuffing
1/2 loaf cheap white sandwich bread (I buy whatever's on sale)
1 tsp poultry seasoning
1 cup shredded carrot
4 oz Hormel Real Bacon bits OR 4 oz cooked, crumbled bacon
1 small onion, diced
1/8 tsp black pepper
1/4 tsp Thyme
2 cups low sodium chicken broth
1. Cut bread into 1-inch cubes. Arrange on cooking-sprayed cookie sheet. Sprinkle with poultry seasoning. Spray with cooking spray. Toss to coat. Bake at 450 degrees 15-20 minutes, until crisp. Remove from oven and allow to cool.
2. Pour cooled bread cubes into large mixing bowl. Add carrot, bacon, onion, pepper, and thyme. Stir.
3. Add chicken broth and stir until all bread cubes are moistened.
4. To cook INSIDE 6 lb chicken: stuff into cavity of chicken after rinsing chicken and patting dry with paper towels. Make sure to use meat thermometer; stuffing should reach 180 degrees. Baste any stuffing which is exposed in roasting pan with pan juices every 15 minutes (at same time you baste chicken). Serve by spooning into serving dish before carving chicken.
5. To cook OUTSIDE of chicken: Increase chicken broth to 3 cups and add one beaten egg to mixture. Arrange stuffing in a cooking-sprayed 9X9 inch baking dish. Bake for 30-40 minutes at 350 degrees, until excess chicken broth is absorbed and stuffing is lightly browned. Do NOT overbake: this will dry your stuffing out!
Carrot and Bacon Stuffing
1/2 loaf cheap white sandwich bread (I buy whatever's on sale)
1 tsp poultry seasoning
1 cup shredded carrot
4 oz Hormel Real Bacon bits OR 4 oz cooked, crumbled bacon
1 small onion, diced
1/8 tsp black pepper
1/4 tsp Thyme
2 cups low sodium chicken broth
1. Cut bread into 1-inch cubes. Arrange on cooking-sprayed cookie sheet. Sprinkle with poultry seasoning. Spray with cooking spray. Toss to coat. Bake at 450 degrees 15-20 minutes, until crisp. Remove from oven and allow to cool.
2. Pour cooled bread cubes into large mixing bowl. Add carrot, bacon, onion, pepper, and thyme. Stir.
3. Add chicken broth and stir until all bread cubes are moistened.
4. To cook INSIDE 6 lb chicken: stuff into cavity of chicken after rinsing chicken and patting dry with paper towels. Make sure to use meat thermometer; stuffing should reach 180 degrees. Baste any stuffing which is exposed in roasting pan with pan juices every 15 minutes (at same time you baste chicken). Serve by spooning into serving dish before carving chicken.
5. To cook OUTSIDE of chicken: Increase chicken broth to 3 cups and add one beaten egg to mixture. Arrange stuffing in a cooking-sprayed 9X9 inch baking dish. Bake for 30-40 minutes at 350 degrees, until excess chicken broth is absorbed and stuffing is lightly browned. Do NOT overbake: this will dry your stuffing out!
Hot Milk Sponge Cake with Peach Cobbler Topping
Nothing says "summer" like peaches, and since today is my first offical day of summer vacation, I decided to use some. I waffled over just how (since thanks to the kiddos I only had 5 peaches left from the 12 I bought two days ago). I'm out of brown sugar, too...so that really limited my culinary creativity for the night. I also didn't want to choose something that would overpower the absolutely out of this world taste of fresh peaches. So after thinking, I decided to go old fashioned and make a Hot Milk Sponge Cake and top it with peach cobbler filling.
Hot Milk Sponge Cake with Peach Cobbler Topping
For the cake:
1/2 c milk
3 tbs margarine
2 eggs
1 tsp vanilla
1 cup sugar
1 cup flour
1/2 tsp salt
2 tsp baking powder
For the Peach Cobbler Topper
4 medium peaches, peeled and sliced thinly
3/4 c sugar
2 tbs flour
1/2 tsp cinnamon
1 tbs margarine, cut into small cubes
OVEN: 350
1. In a small sauce pan, combine milk and margarine over medium low heat. Allow to heat, stirring occasionally, until steam rises.
2. Meanwhile, in a medium mixing bowl beat eggs with an electric mixer 3-5 minutes, until frothy and lighter in color. Add sugar and vanilla and beat another 1-2 minutes.
3. Remove hot milk mixture from stove. In a small bowl mix flour, salt, and baking powder.
4. Add flour and hot milk alternately to egg and sugar mixture. Make sure to add the milk in a thin stream. Beat well after each addition. You should end with flour (usually I do 1/4 c of the flour, 1/3 of the milk and of course end with the last 1/4 c of flour)
5. Pour into 9X9 inch baking dish OR 9 inch round cake pan which has been greased with margarine OR sprayed with cooking spray. Bake at 350 for 25 minutes, until knife inserted near center comes out clean. Allow to cool 15 minutes before removing from pan.
6. While cake is baking, mix flour, cinnamon, and sugar in cooking-sprayed covered 2 qt casserole dish. Add peach slices and stir to coat. Drop small margarine cubes randomly into peach mixture.
7. Bake peaches, covered, for 20-30 minutes at 350 degrees, until peaches are tender and juices have thickened. IF peaches become too thick, add a small amount of apple juice OR water to thin them back out again.
8. Pour peach cobbler filling over cake. Sprinkle with powdered sugar if desired. Can be served warm or cooled.
Hot Milk Sponge Cake with Peach Cobbler Topping
For the cake:
1/2 c milk
3 tbs margarine
2 eggs
1 tsp vanilla
1 cup sugar
1 cup flour
1/2 tsp salt
2 tsp baking powder
For the Peach Cobbler Topper
4 medium peaches, peeled and sliced thinly
3/4 c sugar
2 tbs flour
1/2 tsp cinnamon
1 tbs margarine, cut into small cubes
OVEN: 350
1. In a small sauce pan, combine milk and margarine over medium low heat. Allow to heat, stirring occasionally, until steam rises.
2. Meanwhile, in a medium mixing bowl beat eggs with an electric mixer 3-5 minutes, until frothy and lighter in color. Add sugar and vanilla and beat another 1-2 minutes.
3. Remove hot milk mixture from stove. In a small bowl mix flour, salt, and baking powder.
4. Add flour and hot milk alternately to egg and sugar mixture. Make sure to add the milk in a thin stream. Beat well after each addition. You should end with flour (usually I do 1/4 c of the flour, 1/3 of the milk and of course end with the last 1/4 c of flour)
5. Pour into 9X9 inch baking dish OR 9 inch round cake pan which has been greased with margarine OR sprayed with cooking spray. Bake at 350 for 25 minutes, until knife inserted near center comes out clean. Allow to cool 15 minutes before removing from pan.
6. While cake is baking, mix flour, cinnamon, and sugar in cooking-sprayed covered 2 qt casserole dish. Add peach slices and stir to coat. Drop small margarine cubes randomly into peach mixture.
7. Bake peaches, covered, for 20-30 minutes at 350 degrees, until peaches are tender and juices have thickened. IF peaches become too thick, add a small amount of apple juice OR water to thin them back out again.
8. Pour peach cobbler filling over cake. Sprinkle with powdered sugar if desired. Can be served warm or cooled.
Monday, June 14, 2010
Side Sensations: Loaded Smashed Potatoes
All too often I spend all of my time focused on perfect main dishes, forgetting that a spectacular side dish can really spruce up a meal. Mashed potatoes are a great family favorite, but I really think this variation takes it up a notch...and a half.
Loaded Smashed Potatoes
6 large white or Russet potatoes, quartered but NOT peeled
8 oz fat free sour cream
6-8 oz reduced fat sharp cheddar OR Velveeta
4 tbs light margarine
1 bottle of Hormel Real Bacon bits
1/2 c green onion, sliced thinly
1/8 tsp black pepper
1/4 tsp garlic powder
2-4 tbs skim milk
1. Place quartered potatoes in large stock pot. Cover with water. Bring to boiling. Boil 15-20 minutes, until fork inserted in potato easily breaks it in half.
2. Drain potatoes. Return to pan. Reduce heat to medium-low.
3. Add margarine and cheese to potaotes. Using potato mahser (NOT mixer) smash margarine and cheese into potatoes. Add sour cream, green onion, pepper, garlic, and bacon bits. Smash until cheese and margarine are melted and other ingredients are incorporated.
4. Add milk in small amounts until potatoes are desired consistency, smashing after each addition.
Loaded Smashed Potatoes
6 large white or Russet potatoes, quartered but NOT peeled
8 oz fat free sour cream
6-8 oz reduced fat sharp cheddar OR Velveeta
4 tbs light margarine
1 bottle of Hormel Real Bacon bits
1/2 c green onion, sliced thinly
1/8 tsp black pepper
1/4 tsp garlic powder
2-4 tbs skim milk
1. Place quartered potatoes in large stock pot. Cover with water. Bring to boiling. Boil 15-20 minutes, until fork inserted in potato easily breaks it in half.
2. Drain potatoes. Return to pan. Reduce heat to medium-low.
3. Add margarine and cheese to potaotes. Using potato mahser (NOT mixer) smash margarine and cheese into potatoes. Add sour cream, green onion, pepper, garlic, and bacon bits. Smash until cheese and margarine are melted and other ingredients are incorporated.
4. Add milk in small amounts until potatoes are desired consistency, smashing after each addition.
Crockpot Magic: Chicken Taco Stew
I woke up yesterday to an 80 degree house. The air conditioner decided to quit on me. Not a good time, considering the average high fro the past week has been around 96!!!!!
After much drama and a high of 93 inside my house, the blessed air conditioning guy came out around 8 last night. Turns out...fixing was a no-go. I rushed off to WalMart to buy window units. I got it down to a balmy 82 in the living room and then had to start considering life the Sans A/C.
Dancing Queen has a ballet class at 7, and I had to work until 4 (next to last day for me YAAAAAY), so I had to think of a quick dinner. Ohhh...and one which wouldn't cause the house to go from Sauna to Blazing Inferno of Death. Soooo I turned to my trusty crockpot and put the ingredients together last night for
Chicken Taco Stew
3 lbs boneless skinless chicken breast, cut into 2 inch thick strips
1/2 package dry black beans
1/2 package dry red beans (kidney)
6 cups water
3 beef bouillon cubes
4 tsp garlic powder
3 tsp ground cumin
2-3 tbs chili powder
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 large onion, sliced and separated into rings
2 30-oz cans tomato sauce
2 15-oz cans original Ro-Tel tomatoes (or hot if you're feeling froggy)
1. Rinse and drain beans. Pour into large stock pot and cover with 6 cups of water. Bring to boiling. Boil 2 minutes. Remomve from heat and let stand, covered, for 1 hour.
2. Place pot back on heat source. Bring to boiling. Reduce heat. Simmer, covered, one hour.
3. Using a colander, drain beans into large measuring cup or mixing bowl. Set beans aside. You should have around 5 cups of "bean water." If you do not, add enough water to make 5 cups. To "bean water" add bouillon, chili powder, cumin, garlic powder, red pepper, and black pepper. Stir until spices and bouillon are completely dissolved.
4. In bottom of crockpot mix Ro-Tel, tomato sauce, onion, and beans. Add spiced bean water. Throw strips of raw chicken into mixture.
5. If desired, place crockpot, covered, in refrigerator overnight (I prefer this because it lets all those yummy spices soak into the meat and beans mmmmmmmm).
6. Cook on low 8-10 hours. Remove chicken and shred with two forks approximately 30-60 minutes before serving. Stir back into stew.
Serve with crumbled tortilla chips, a dollop of sour cream, and Mexican cheese.
ALTERNATIVE: for a thicker "stew" that's more like a dip, omit 1 can of the tomato sauce and reduce the "bean water" to 2.5-3.5 cups (pour bean water in until mixture is desired consistency).
After much drama and a high of 93 inside my house, the blessed air conditioning guy came out around 8 last night. Turns out...fixing was a no-go. I rushed off to WalMart to buy window units. I got it down to a balmy 82 in the living room and then had to start considering life the Sans A/C.
Dancing Queen has a ballet class at 7, and I had to work until 4 (next to last day for me YAAAAAY), so I had to think of a quick dinner. Ohhh...and one which wouldn't cause the house to go from Sauna to Blazing Inferno of Death. Soooo I turned to my trusty crockpot and put the ingredients together last night for
Chicken Taco Stew
3 lbs boneless skinless chicken breast, cut into 2 inch thick strips
1/2 package dry black beans
1/2 package dry red beans (kidney)
6 cups water
3 beef bouillon cubes
4 tsp garlic powder
3 tsp ground cumin
2-3 tbs chili powder
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 large onion, sliced and separated into rings
2 30-oz cans tomato sauce
2 15-oz cans original Ro-Tel tomatoes (or hot if you're feeling froggy)
1. Rinse and drain beans. Pour into large stock pot and cover with 6 cups of water. Bring to boiling. Boil 2 minutes. Remomve from heat and let stand, covered, for 1 hour.
2. Place pot back on heat source. Bring to boiling. Reduce heat. Simmer, covered, one hour.
3. Using a colander, drain beans into large measuring cup or mixing bowl. Set beans aside. You should have around 5 cups of "bean water." If you do not, add enough water to make 5 cups. To "bean water" add bouillon, chili powder, cumin, garlic powder, red pepper, and black pepper. Stir until spices and bouillon are completely dissolved.
4. In bottom of crockpot mix Ro-Tel, tomato sauce, onion, and beans. Add spiced bean water. Throw strips of raw chicken into mixture.
5. If desired, place crockpot, covered, in refrigerator overnight (I prefer this because it lets all those yummy spices soak into the meat and beans mmmmmmmm).
6. Cook on low 8-10 hours. Remove chicken and shred with two forks approximately 30-60 minutes before serving. Stir back into stew.
Serve with crumbled tortilla chips, a dollop of sour cream, and Mexican cheese.
ALTERNATIVE: for a thicker "stew" that's more like a dip, omit 1 can of the tomato sauce and reduce the "bean water" to 2.5-3.5 cups (pour bean water in until mixture is desired consistency).
Saturday, June 12, 2010
Easy Comfort: Shepherd's Pie
The past two weeks of my life have been hectic beyond belief. Between dance rehearsals and recitals, final exam and End of Course testing week, and end of school year obligations, I've been lucky to get home before 9 PM. Unfortunately, being busy does not excuse one from feeding children (dang government interference).
The kids' favorite solution to the "I Won't Be Home" meals was a make ahead recipe for Shepherd's Pie.
Shepherd's Pie
16 oz ground turkey OR beef
2 egg whites OR 1 egg
1/2 c skim milk
1/3 c bread crumbs
1 small onion, diced
1/2 tsp sage
1/8 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp ground garlic
8 oz frozen corn
8 tbs light margarine
3 tbs sugar
3 tbs corn starch
3 cups skim milk
6-8 large potatoes, peeled and quartered
1/8 tsp black pepper
8 oz sour cream
1 tsp dry rosemary
1. Place potatoes in large stock pot and cover with water. Bring to boil over high heat. Boil 15-20 minutes, until fork inserted in potato goes through easily.
2. Meanwhile, in mixing bowl whisk egg and milk together. Add bread crumbs. Let sit approximately 5 minutes. Stir in onion, sage, black pepper, paprika, mustard, and garlic. Add ground meat and mix well with hands.
2. Spray 13X9X2 inch baking dish with cooking spray. Spread meat mixture into bottom of dish evenly. Bake at 350 degrees 15 or so minutes, until set. Remove from oven.
3. Meanwhile, boil frozen corn according to package directions. Drain. Return pan to stove. Melt margarine over medium high heat. Add cornstarch. Stir in sugar and slowly add milk. Stirring constantly, allow mixture to boil and thicken. Remove from heat. Pour over partially cooked meat mixure.
4. Drain cooked potatoes. Return to stock pot. Add sour cream, black pepper, and rosemary. Mash with potato masher OR whip with electric mixture. If potatoes are still thick, add a small amount of milk until desired consistency.
5. Spread potatoes over creamed corn. Sprinkle with paprika.
6. Bake at 350 for 35 or so minutes, until top of potatoes form crust. Allow to cool 10 minutes before cutting and serving.
The kids' favorite solution to the "I Won't Be Home" meals was a make ahead recipe for Shepherd's Pie.
Shepherd's Pie
16 oz ground turkey OR beef
2 egg whites OR 1 egg
1/2 c skim milk
1/3 c bread crumbs
1 small onion, diced
1/2 tsp sage
1/8 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp ground garlic
8 oz frozen corn
8 tbs light margarine
3 tbs sugar
3 tbs corn starch
3 cups skim milk
6-8 large potatoes, peeled and quartered
1/8 tsp black pepper
8 oz sour cream
1 tsp dry rosemary
1. Place potatoes in large stock pot and cover with water. Bring to boil over high heat. Boil 15-20 minutes, until fork inserted in potato goes through easily.
2. Meanwhile, in mixing bowl whisk egg and milk together. Add bread crumbs. Let sit approximately 5 minutes. Stir in onion, sage, black pepper, paprika, mustard, and garlic. Add ground meat and mix well with hands.
2. Spray 13X9X2 inch baking dish with cooking spray. Spread meat mixture into bottom of dish evenly. Bake at 350 degrees 15 or so minutes, until set. Remove from oven.
3. Meanwhile, boil frozen corn according to package directions. Drain. Return pan to stove. Melt margarine over medium high heat. Add cornstarch. Stir in sugar and slowly add milk. Stirring constantly, allow mixture to boil and thicken. Remove from heat. Pour over partially cooked meat mixure.
4. Drain cooked potatoes. Return to stock pot. Add sour cream, black pepper, and rosemary. Mash with potato masher OR whip with electric mixture. If potatoes are still thick, add a small amount of milk until desired consistency.
5. Spread potatoes over creamed corn. Sprinkle with paprika.
6. Bake at 350 for 35 or so minutes, until top of potatoes form crust. Allow to cool 10 minutes before cutting and serving.
Chicken and Sausage Gumbo
I don't make this very often, but when I do I can't count on leftovers. There's just something about this smokey, spicey, savory stew that my family can't get enough of. I always make it with a huge batch of sweet corn bread.
Chicken and Sausage Gumbo
16 tbs flour
1/2 c canola oil
12 oz frozen cut okra, thawed
4 garlic cloves, minced
1 large onion, diced
1/4 tsp ground red pepper
1/4 tsp ground black pepper
8 cups low sodium chicken broth
2-3 lbs boneless skinless chicken breast, cooked and cubed
16 oz turkey Polska Kielbasa, quartered and sliced into chunks
8 bay leaves
6-8 cups cooked rice
1. To make roux (sauce base), in a large stock pot stir flour and oil together until smooth. Heat, stirring constantly, over medium-high heat. Continue to cook and stir until roux turns the color of a penny (about 15 minutes).
2. Add garlic, onion, okra, red pepper, and black pepper. Cook 4-6 minutes, until vegetables are crisp-tender.
3. Slowly pour in chicken broth. Increase heat to high. Cook and stir until mixture boils and thickens.
4. Add chicken and sausage. Stir. Bring mixture back to boiling. Stir in bay leaves.
5. Reduce heat. Cover and simmer 45 minutes.
6. Remove bay leaves. Serve over rice.
ALTERNATIVE: Seafood gumbo: Cook roux until LIGHT brown (about 10 minutes). Omit chicken. Substitute 2 8-oz cans of lump crab meat, drained, and 8-10 oz of peeled and deveined jumbo shrimp. Add crab with the sausage. Add shrimp the last 10 minutes of cooking.
Chicken and Sausage Gumbo
16 tbs flour
1/2 c canola oil
12 oz frozen cut okra, thawed
4 garlic cloves, minced
1 large onion, diced
1/4 tsp ground red pepper
1/4 tsp ground black pepper
8 cups low sodium chicken broth
2-3 lbs boneless skinless chicken breast, cooked and cubed
16 oz turkey Polska Kielbasa, quartered and sliced into chunks
8 bay leaves
6-8 cups cooked rice
1. To make roux (sauce base), in a large stock pot stir flour and oil together until smooth. Heat, stirring constantly, over medium-high heat. Continue to cook and stir until roux turns the color of a penny (about 15 minutes).
2. Add garlic, onion, okra, red pepper, and black pepper. Cook 4-6 minutes, until vegetables are crisp-tender.
3. Slowly pour in chicken broth. Increase heat to high. Cook and stir until mixture boils and thickens.
4. Add chicken and sausage. Stir. Bring mixture back to boiling. Stir in bay leaves.
5. Reduce heat. Cover and simmer 45 minutes.
6. Remove bay leaves. Serve over rice.
ALTERNATIVE: Seafood gumbo: Cook roux until LIGHT brown (about 10 minutes). Omit chicken. Substitute 2 8-oz cans of lump crab meat, drained, and 8-10 oz of peeled and deveined jumbo shrimp. Add crab with the sausage. Add shrimp the last 10 minutes of cooking.
Monday, May 31, 2010
Lowfat Luxuries: Banana Smoothie
The Banana and Cream Oatmeal Bread didn't use every last blackened banana in my fridge. It's warm, it's Memorial Day -- time for a frosty treat.
Banana Smoothie
1 banana
1/2 c fat free vanilla yogurt
1/2 c skim milk
1/4 tsp cinnamon
1/2 to 1 tbs honey (depending on how sweet you like it)
1 to 1 1/2 cups ice
1. Place banana, yogurt, milk, cinnamon, and honey in blender. Blend on liquefy until mixture is smooth.
2. Add ice cubes a few at a time, continuing to blend, until ice is broken up and smoothie is desired consistency.
3. Pour into chilled glasses.
Banana Smoothie
1 banana
1/2 c fat free vanilla yogurt
1/2 c skim milk
1/4 tsp cinnamon
1/2 to 1 tbs honey (depending on how sweet you like it)
1 to 1 1/2 cups ice
1. Place banana, yogurt, milk, cinnamon, and honey in blender. Blend on liquefy until mixture is smooth.
2. Add ice cubes a few at a time, continuing to blend, until ice is broken up and smoothie is desired consistency.
3. Pour into chilled glasses.
Sunday, May 30, 2010
Simply Quick: Cheesy Salsa Chicken and Rice
Wednesday nights are dance nights in my house. I rush from work directly to the studio with Dancing Queen wrestling into tights and a leotard in the backseat. She dances for two hours, and by the time we get home, we need something quick, fast, and simple for dinner.
Due to the fear of becoming McD's best Wednesday night customers ever, I've had to devise a list of Wednesday Night Meals. We have this one when we're feeling a teensy bit Spanish. Ole!
Cheesy Salsa Chicken and Rice
3 boneless skinless chicken breast halves
2 jars of your favorite salsa
2 tsp ground cumin
2 tsp garlic powder
2 tsp chili powder
1/4 tsp black pepper
1/8 tsp red pepper (optional)
1 tsp (or cube) beef bouillon
4 c water
2 c uncooked long grain rice
8 oz reduced fat Mexican cheese blend, shredded
1. Place chicken in 13X9X2 inch baking dish. Pour salsa over chicken. Cover tightly. Bake at 400 degrees for 20 minutes.
2. Meanwhile, whisk together water, cumin, garlic powder, chili powder, black pepper, red pepper, and beef bouillon.
3. Remove chicken from oven and uncover. Pour in rice. Pour spiced water over chicken, salsa, and rice. Stir carefully to mix salsa into water.
4. Cover pan again. Bake an additional 25-35 minutes, until rice absorbs all water. Uncover. Sprinkle with cheese. Bake an additional 5-10 minutes, until cheese is melted and bubbly.
5. Makes 6 servings: half a chicken breast and 1 cup of rice.
Due to the fear of becoming McD's best Wednesday night customers ever, I've had to devise a list of Wednesday Night Meals. We have this one when we're feeling a teensy bit Spanish. Ole!
Cheesy Salsa Chicken and Rice
3 boneless skinless chicken breast halves
2 jars of your favorite salsa
2 tsp ground cumin
2 tsp garlic powder
2 tsp chili powder
1/4 tsp black pepper
1/8 tsp red pepper (optional)
1 tsp (or cube) beef bouillon
4 c water
2 c uncooked long grain rice
8 oz reduced fat Mexican cheese blend, shredded
1. Place chicken in 13X9X2 inch baking dish. Pour salsa over chicken. Cover tightly. Bake at 400 degrees for 20 minutes.
2. Meanwhile, whisk together water, cumin, garlic powder, chili powder, black pepper, red pepper, and beef bouillon.
3. Remove chicken from oven and uncover. Pour in rice. Pour spiced water over chicken, salsa, and rice. Stir carefully to mix salsa into water.
4. Cover pan again. Bake an additional 25-35 minutes, until rice absorbs all water. Uncover. Sprinkle with cheese. Bake an additional 5-10 minutes, until cheese is melted and bubbly.
5. Makes 6 servings: half a chicken breast and 1 cup of rice.
Crockpot Magic: Beer BBQ Country Ribs
I love ribs. I hate grilling. I love slow cooking. This recipe accommodates all of that love and hate!
There's nothing better than slow cooked ribs smothered in this tangy sauce served over a bed of rice. Stick to your ribs home comfort cooking!
Beer BBQ Country Ribs
3-4 lbs country style pork ribs
1/4 c spicy brown mustard
1/4 c soy sauce
1/4 c honey
1/4 c packed brown sugar
2 bottles of your favorite BBQ sauce (I use Jack Daniels)
1 large onion, sliced
2 cloves garlic, minced
1/4 tsp black pepper
8 oz beer (I use Corona -- anything with a strong, smooth taste will work)
6-8 cups prepared rice
1. In bottom of 6 qt crock pot whisk together mustard, soy sauce, honey, and brown sugar. Add onions, garlic, and black pepper. Add BBQ sauce.
2. Add beer, whisking until smooth.
3. Place meat in crockpot, turning with tongs to coat with sauce. Cook on high 4-5 hours.
4. Serve ribs with sauce over prepared rice.
There's nothing better than slow cooked ribs smothered in this tangy sauce served over a bed of rice. Stick to your ribs home comfort cooking!
Beer BBQ Country Ribs
3-4 lbs country style pork ribs
1/4 c spicy brown mustard
1/4 c soy sauce
1/4 c honey
1/4 c packed brown sugar
2 bottles of your favorite BBQ sauce (I use Jack Daniels)
1 large onion, sliced
2 cloves garlic, minced
1/4 tsp black pepper
8 oz beer (I use Corona -- anything with a strong, smooth taste will work)
6-8 cups prepared rice
1. In bottom of 6 qt crock pot whisk together mustard, soy sauce, honey, and brown sugar. Add onions, garlic, and black pepper. Add BBQ sauce.
2. Add beer, whisking until smooth.
3. Place meat in crockpot, turning with tongs to coat with sauce. Cook on high 4-5 hours.
4. Serve ribs with sauce over prepared rice.
Bananas and Cream Oatmeal Bread
It never fails. I'm in the grocery store and Little Buddy begs for bananas. "Mommy I loooooove bananas please please please I promise I'll eat them I need bananas banana are my life oh pllllleeeeeeeeease." I buy them. She forgets about them. I'm left with a bunch of black gooey things decaying in my refrigerator.
What to do? Make bread of course! As a rule, banana bread doesn't go over too well around here. Gamer Boy sniffs it and walks away, Dancing Queen turns up her nose and delcares it "icky," and Little Buddy only eats it when it's hot from the oven. That leaves Darling Boyfriend and me to eat the whole darn loaf.
Somehow, though -- when I set this moist, oatmeal laced bread down on my table, I come back to find my brood arguing over who gets to lick the crumbs from the plate. This stuff tastes like Quaker bananas and cream oatmeal!
Bananas and Cream Oatmeal Bread
1 1/2 c flour
3/4 c rolled oats
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
3 bananas, pureed
1/2 c vegetable oil
1/4 c skim milk
2 eggs
1 tsp cinnamon
1 tsp vanilla extract
6 tbs powdered sugar
1 1/2 tbs milk
1. Preheat oven to 350. Spray 9 inch square pan with cooking spray.
2. In large mixing bowl, combine flour, oats, sugar, brown sugar, baking powder, salt, and nutmeg.
3. In a separate bowl, whisk together eggs, milk, and oil. Add pureed bananas. Stir in cinnamon and vanilla extract. Add all at once to dry ingredients and stir until combined.
4. Pour into prepared baking dish. Bake for 40-50 minutes, until knife inserted near center comes out clean. Remove from oven.
5. In small bowl combine powdered sugar and milk until smooth. Pour over hot bread and spread with back of spoon or butter knife.
6. Allow bread to cool 10-15 minutes. Remove from pan. Allow to cool an additional 20 or more minutes before serving. Store wrapped in foil or plastic.
VARIATIONS: substitute 1 c strawberry, peach, blueberry, apple, or other fruit puree for the bananas.
What to do? Make bread of course! As a rule, banana bread doesn't go over too well around here. Gamer Boy sniffs it and walks away, Dancing Queen turns up her nose and delcares it "icky," and Little Buddy only eats it when it's hot from the oven. That leaves Darling Boyfriend and me to eat the whole darn loaf.
Somehow, though -- when I set this moist, oatmeal laced bread down on my table, I come back to find my brood arguing over who gets to lick the crumbs from the plate. This stuff tastes like Quaker bananas and cream oatmeal!
Bananas and Cream Oatmeal Bread
1 1/2 c flour
3/4 c rolled oats
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
3 bananas, pureed
1/2 c vegetable oil
1/4 c skim milk
2 eggs
1 tsp cinnamon
1 tsp vanilla extract
6 tbs powdered sugar
1 1/2 tbs milk
1. Preheat oven to 350. Spray 9 inch square pan with cooking spray.
2. In large mixing bowl, combine flour, oats, sugar, brown sugar, baking powder, salt, and nutmeg.
3. In a separate bowl, whisk together eggs, milk, and oil. Add pureed bananas. Stir in cinnamon and vanilla extract. Add all at once to dry ingredients and stir until combined.
4. Pour into prepared baking dish. Bake for 40-50 minutes, until knife inserted near center comes out clean. Remove from oven.
5. In small bowl combine powdered sugar and milk until smooth. Pour over hot bread and spread with back of spoon or butter knife.
6. Allow bread to cool 10-15 minutes. Remove from pan. Allow to cool an additional 20 or more minutes before serving. Store wrapped in foil or plastic.
VARIATIONS: substitute 1 c strawberry, peach, blueberry, apple, or other fruit puree for the bananas.
Saturday, May 15, 2010
Easy Elegance: Honey Garlic Chicken and Oniony Roast Potatoes
Every woman needs an arsenal of recipes good enough to serve to other people...you know, the ones that raise her up to the level of Martha Stewart Homemaking Master.
My chicken recipe is just that: deliciously impressive, but deceptively simple. Nothing make a crowd gasp with delight more than the sight of golden-brown chicken served on a bed of crisp herbed potatoes. They'll never guess you sat at the table downing a caramel macchiato while it all practically cooked itself.
Honey Garlic Chicken and Oniony Roast Potatoes
2.5-3 lbs meaty chicken pieces (leg quarters, thighs, drumsticks, breasts -- doesn't matter)
2 egg whites
1 tbs honey
1 tsp garlic powder
1/8 tsp ground black pepper
1/4 c dry white wine (or if you're feeding kiddos, water works, too)
4-5 lbs potatoes, skin on, cut into bite-sized pieces (red, russet, white, yukon -- doesn't matter)
1 medium onion, quartered and sliced
1 tsp Rosemary
1 tsp paprika
black pepper
2 tbs olive oil
1. Arrange chicken in roasting pan. In bowl whisk together egg whites, honey, garlic, pepper, and wine or water. Use pastry brush to baste chicken with 1/3 of egg white mixture. Cover pan (if you don't have a cover, tent with aluminum foil).
2. Arrange potatoes on baking sheet or in baking pan. Top with onions, sprinkle with Rosemary, paprika, and pepper. Drizzle with olive oil; stir to coat.
3. Bake, together, at 375 degrees. Every 20 minutes, baste chicken with egg white mixture and stir potatoes. If chicken is not quite done through at the one hour mark, baste with pan drippings every 15 minutes.
4. When chicken is done, remove from oven. Let stand, covered. Increase oven to 425. Bake potatoes an additional 15-20 minutes, until they pierce easily with fork and are slightly crisp.
5. Arrange potatoes on large platter. Top with chicken. If desired, garnish platter with parsley sprigs or lemon wedges.
My chicken recipe is just that: deliciously impressive, but deceptively simple. Nothing make a crowd gasp with delight more than the sight of golden-brown chicken served on a bed of crisp herbed potatoes. They'll never guess you sat at the table downing a caramel macchiato while it all practically cooked itself.
Honey Garlic Chicken and Oniony Roast Potatoes
2.5-3 lbs meaty chicken pieces (leg quarters, thighs, drumsticks, breasts -- doesn't matter)
2 egg whites
1 tbs honey
1 tsp garlic powder
1/8 tsp ground black pepper
1/4 c dry white wine (or if you're feeding kiddos, water works, too)
4-5 lbs potatoes, skin on, cut into bite-sized pieces (red, russet, white, yukon -- doesn't matter)
1 medium onion, quartered and sliced
1 tsp Rosemary
1 tsp paprika
black pepper
2 tbs olive oil
1. Arrange chicken in roasting pan. In bowl whisk together egg whites, honey, garlic, pepper, and wine or water. Use pastry brush to baste chicken with 1/3 of egg white mixture. Cover pan (if you don't have a cover, tent with aluminum foil).
2. Arrange potatoes on baking sheet or in baking pan. Top with onions, sprinkle with Rosemary, paprika, and pepper. Drizzle with olive oil; stir to coat.
3. Bake, together, at 375 degrees. Every 20 minutes, baste chicken with egg white mixture and stir potatoes. If chicken is not quite done through at the one hour mark, baste with pan drippings every 15 minutes.
4. When chicken is done, remove from oven. Let stand, covered. Increase oven to 425. Bake potatoes an additional 15-20 minutes, until they pierce easily with fork and are slightly crisp.
5. Arrange potatoes on large platter. Top with chicken. If desired, garnish platter with parsley sprigs or lemon wedges.
Low Fat Luxury: Spinach and Mushroom Fettucini Alfredo
One day last week I was in the mood for something smothered in cream. However...lately it's been getting a weeeee bit difficult to fit into my favorite pants. I don't need the jaws of life to zip them or anything -- no, haven't reached that obstacle yet. But I do need to take it easy on the calories (and fat, and sugar, and triple servings). Obviously, cream was only going to add to my problems.
What do do?!! Load my dinner with veggies, use low-fat or non-fat ingredients, and grab the whole grain pasta of course. Monte bene! Go ahead: indulge. Party in your mouth, not on your hips!
Spinach and Mushroom Fettucini Alfredo
1/2 c low sodium chicken broth OR 1/4 c light margarine
1 lb sliced portobella mushrooms
1 bunch fresh spinach
2 cloves garlic
1 tsp basil
1/8 tsp black pepper
3 tbs corn starch
1 quart fat free half and half cream
8 oz shredded Parmesan
16 oz whole grain fettucini (or other type of pasta you desire), cooked according to package directions
1. In large stock pot heat chicken broth OR margarine over medium high heat. Add mushrooms, spinach, garlic, basil, and pepper. Cook and stir until spinach is soft and mushrooms have reduced. Break large pieces of spinach up with spoon.
2. Add corn starch and stir until smooth.
3. Slowly pour in fat free half and half. Stirring constantly, bring mixture to boiling over medium high heat.
4. Add Parmesan. Remove from heat. Stir until smooth.
5. Serve over cooked pasta.
What do do?!! Load my dinner with veggies, use low-fat or non-fat ingredients, and grab the whole grain pasta of course. Monte bene! Go ahead: indulge. Party in your mouth, not on your hips!
Spinach and Mushroom Fettucini Alfredo
1/2 c low sodium chicken broth OR 1/4 c light margarine
1 lb sliced portobella mushrooms
1 bunch fresh spinach
2 cloves garlic
1 tsp basil
1/8 tsp black pepper
3 tbs corn starch
1 quart fat free half and half cream
8 oz shredded Parmesan
16 oz whole grain fettucini (or other type of pasta you desire), cooked according to package directions
1. In large stock pot heat chicken broth OR margarine over medium high heat. Add mushrooms, spinach, garlic, basil, and pepper. Cook and stir until spinach is soft and mushrooms have reduced. Break large pieces of spinach up with spoon.
2. Add corn starch and stir until smooth.
3. Slowly pour in fat free half and half. Stirring constantly, bring mixture to boiling over medium high heat.
4. Add Parmesan. Remove from heat. Stir until smooth.
5. Serve over cooked pasta.
Crockpot Magic: Chunky Beef Stew
My crockpot is my best friend. There's absolutely nothing like throwing some ingredients into it at 7 AM and coming home to the enticing smell of my perfectly prepared dinner, hot and waiting for me.
I'll admit it: Chunky Beef Stew started out as pot roast. I thew a London Broil into the crockpot expecting to come home to...well...a solid roast but instead the meat had separated into tantalizing chunks of moist meaty indulgence. Better than that, the drippings I had planned to make into gravy had become perfect beef stew stock. I toasted some bread, heaped the mixture into bowls, and declared it stew night. Darling Boyfriend and the munchkins declared it Deeee-licious!
Sooo I present to you the first in my Crockpot Magic series:
Chunky Beef Stew
2-3 lb London Broil, fat trimmed
4-5 lbs red potatoes, quartered with skin ON
8 oz baby carrots
1 medium onion, sliced and separated into rings
2 1/2-3 cups beef broth
1/4 c Worcestershire sauce
1/4 c red wine vinegar
1 tsp garlic powder
1/4 tsp black pepper
1. Place roast in bottom of crockpot. Arrange potatoes and carrots around it. Cover with onion rings. Sprinkle with garlic and black pepper.
2. In large measuring cup mix beef broth, Worcestershire, and red wine vinegar. Pour over top of meat, potatoes, and carrots.
3. Cook on low 8-12 hours. Stir before serving to integrate meat into rest of stew.
I'll admit it: Chunky Beef Stew started out as pot roast. I thew a London Broil into the crockpot expecting to come home to...well...a solid roast but instead the meat had separated into tantalizing chunks of moist meaty indulgence. Better than that, the drippings I had planned to make into gravy had become perfect beef stew stock. I toasted some bread, heaped the mixture into bowls, and declared it stew night. Darling Boyfriend and the munchkins declared it Deeee-licious!
Sooo I present to you the first in my Crockpot Magic series:
Chunky Beef Stew
2-3 lb London Broil, fat trimmed
4-5 lbs red potatoes, quartered with skin ON
8 oz baby carrots
1 medium onion, sliced and separated into rings
2 1/2-3 cups beef broth
1/4 c Worcestershire sauce
1/4 c red wine vinegar
1 tsp garlic powder
1/4 tsp black pepper
1. Place roast in bottom of crockpot. Arrange potatoes and carrots around it. Cover with onion rings. Sprinkle with garlic and black pepper.
2. In large measuring cup mix beef broth, Worcestershire, and red wine vinegar. Pour over top of meat, potatoes, and carrots.
3. Cook on low 8-12 hours. Stir before serving to integrate meat into rest of stew.
Sunday, April 11, 2010
Bayou Pasta
Setting: My humble abode, Saturday April 10th, 4 P.M.
Characters: Me, the doting mother and girlfriend who aims to please; Darling Boyfriend, the indecisive yet voraciously hungry man; Gamer Boy, the indifferent food critic; Dancing Queen, the refined lady with an exceptionally discriminating palate; and Little Buddy, the avid, enthusiastic, albeit stubborn, food connoisseur.
Conflict: Bella di Cucina (that's Me) is pitted against her family as the tension rises over what to fix for Saturday dinner
Plot: Bella di Cucina knows that she has a freezer full to the brim with enticingly versatile chicken breasts. She announces to her family that Saturday dinner must include the poultry. Darling Boyfriend announces that it makes no difference to him what is served, but Gamer Boy insists upon gumbo. Dancing Queen fiercly cries for beef stroganoff, while Little Buddy clamors for anything with tomato sauce. What to do? Bella di Cucina must keep her family happy and well fed, and yet, the task ahead seems impossible. Suddenly, it comes to her: a meal that will save them all. Enough to satisfy Darling Boyfriend's taste buds, Gamer Boy's need for a Creole connection, Dancing Queen's love of noodles covered in creamy sauce, and Little Buddy's desire for tangy tomato:
Bayou Pasta
8 oz Turkey Smoked Sausage, sliced into 1/4" pieces
1 1/2 lb boneless skinless chicken, cubed
1/8 tsp cayenne pepper
1/4 tsp coarse ground peppercorn
1 tsp ground cumin
1 clove garlic, minced
1 large onion, diced
1 green bell pepper, diced
1 tsp crushed basil
1 lb Roma tomatoes, diced OR 15 oz can diced tomatoes
1 30-oz can tomato sauce (I use Hunt's spicy)
1/2 tbs oregano
1 pint fat free half and half cream
16 oz whole-wheat penne, cooked accordng to package directions
Monterey Jack cheese, shredded (optional)
1. Heat large stock pot over medium high heat. Spray liberally with cooking spray. Add sausage, chicken, cayenne, black pepper, cumin, garli, onion, green pepper, and basil.
2. Cook, stirring occasionally, until clear juices run from chicken. Add tomatoes. Increase heat to high; bring to boiling. Cover and reduce heat to low. Simmer 15 minutes.
3. Add tomato sauce. Stir in oregano Increase heat to high; bring to boil. Cover and reduce heat to low. Simmer 15-20 minutes.
4. Add fat free half and half. Increase heat to medium high. Heat through. Add pasta, stirring to coat. Serve garnished with Monterey Jack cheese if desired.
Characters: Me, the doting mother and girlfriend who aims to please; Darling Boyfriend, the indecisive yet voraciously hungry man; Gamer Boy, the indifferent food critic; Dancing Queen, the refined lady with an exceptionally discriminating palate; and Little Buddy, the avid, enthusiastic, albeit stubborn, food connoisseur.
Conflict: Bella di Cucina (that's Me) is pitted against her family as the tension rises over what to fix for Saturday dinner
Plot: Bella di Cucina knows that she has a freezer full to the brim with enticingly versatile chicken breasts. She announces to her family that Saturday dinner must include the poultry. Darling Boyfriend announces that it makes no difference to him what is served, but Gamer Boy insists upon gumbo. Dancing Queen fiercly cries for beef stroganoff, while Little Buddy clamors for anything with tomato sauce. What to do? Bella di Cucina must keep her family happy and well fed, and yet, the task ahead seems impossible. Suddenly, it comes to her: a meal that will save them all. Enough to satisfy Darling Boyfriend's taste buds, Gamer Boy's need for a Creole connection, Dancing Queen's love of noodles covered in creamy sauce, and Little Buddy's desire for tangy tomato:
Bayou Pasta
8 oz Turkey Smoked Sausage, sliced into 1/4" pieces
1 1/2 lb boneless skinless chicken, cubed
1/8 tsp cayenne pepper
1/4 tsp coarse ground peppercorn
1 tsp ground cumin
1 clove garlic, minced
1 large onion, diced
1 green bell pepper, diced
1 tsp crushed basil
1 lb Roma tomatoes, diced OR 15 oz can diced tomatoes
1 30-oz can tomato sauce (I use Hunt's spicy)
1/2 tbs oregano
1 pint fat free half and half cream
16 oz whole-wheat penne, cooked accordng to package directions
Monterey Jack cheese, shredded (optional)
1. Heat large stock pot over medium high heat. Spray liberally with cooking spray. Add sausage, chicken, cayenne, black pepper, cumin, garli, onion, green pepper, and basil.
2. Cook, stirring occasionally, until clear juices run from chicken. Add tomatoes. Increase heat to high; bring to boiling. Cover and reduce heat to low. Simmer 15 minutes.
3. Add tomato sauce. Stir in oregano Increase heat to high; bring to boil. Cover and reduce heat to low. Simmer 15-20 minutes.
4. Add fat free half and half. Increase heat to medium high. Heat through. Add pasta, stirring to coat. Serve garnished with Monterey Jack cheese if desired.
Saturday, April 10, 2010
5-minute Chocolate Mug Cake
I made hot dogs for lunch. There were only four left. This is a very big mistake when you have 3 children. I split the last hot dog into three equal parts and somehow, one piece ended up in the stomach of my beloved dog instead of Little Buddy's mouth.
Whoooopsie. To fix this major blunder, I offered her instant gratification in a cup:
5 Minute Chocolate Mug Cake
4 tbs flour
3 tbs cocoa powder
4 tbs sugar
1 egg
3 tbs milk
3 tbs apple sauce OR oil
2 drops vanilla extract
Chocolate sauce
1. In a large coffee mug, mix flour, cocoa, and sugar. Add egg, milk, apple sauce or oil, and vanilla.
2. Blend with fork until smooth.
3. Microwave on high 3-4 minutes. Cake will rise over sides of cup, but will fall when removed from microwave oven.
4. Loosen cake from mug with butter knife and turn cup upside down onto plate. Cover in chocolate sauce. Serves 3-4.
Whoooopsie. To fix this major blunder, I offered her instant gratification in a cup:
5 Minute Chocolate Mug Cake
4 tbs flour
3 tbs cocoa powder
4 tbs sugar
1 egg
3 tbs milk
3 tbs apple sauce OR oil
2 drops vanilla extract
Chocolate sauce
1. In a large coffee mug, mix flour, cocoa, and sugar. Add egg, milk, apple sauce or oil, and vanilla.
2. Blend with fork until smooth.
3. Microwave on high 3-4 minutes. Cake will rise over sides of cup, but will fall when removed from microwave oven.
4. Loosen cake from mug with butter knife and turn cup upside down onto plate. Cover in chocolate sauce. Serves 3-4.
Friday, April 9, 2010
Scalloped Potatoes and Ham -- Easy Comfort
Rain, rain go away, come again some other day...
My spring break is ending with an overcast sky and a long to-do list. Blah. This calls for an EASY ultimate comfort food!
Luckily, I still have ham in the freezer from Easter -- so pulling out one of my mom's tried and true favorites:
Scalloped Potatoes and Ham
5 lb bag white or russet potatoes, peeled and thinly sliced
3 cups cooked ham, cubed
8 tbs light margarine
1 medium onion, diced
1/4 tsp black pepper
1 tsp garlic powder
1 tsp dried rosemary
1/2 tsp dry mustard OR 1 tbs prepared mustard
4 tbs corn starch
4 cups skim milk
Optional: 2 c dry bread crumbs and 2-4 tbs light margarine
1. In oven-proof 3 qt heavy sauce pan melt margarine over medium heat. Add onions, pepper, garlic, dry mustard, and rosemary. Cook 3-4 minutes, until onions are tender.
2. Add corn starch. Stir until smooth. Allow to cook until bubbly.
3. Add milk slowly, stirring constantly. Increase heat to medium high. Cook and stir continuously until mixture boils. Remove from heat.
4. Stir in potatoes and ham. Cover. Bake at 300 degrees 2 to 2.5 hours, stirring every 15-20 minutes to prevent scalding, until potatoes separate easily when pierced with fork.
5. Optional step: mix dry bread crumbs with melted margarine until all crumbs are moist. Sprinkle over top of ham and potatoes last 10 minutes of baking.
**If you prefer, you can bake in a roasting pan or casserole dish!**
My spring break is ending with an overcast sky and a long to-do list. Blah. This calls for an EASY ultimate comfort food!
Luckily, I still have ham in the freezer from Easter -- so pulling out one of my mom's tried and true favorites:
Scalloped Potatoes and Ham
5 lb bag white or russet potatoes, peeled and thinly sliced
3 cups cooked ham, cubed
8 tbs light margarine
1 medium onion, diced
1/4 tsp black pepper
1 tsp garlic powder
1 tsp dried rosemary
1/2 tsp dry mustard OR 1 tbs prepared mustard
4 tbs corn starch
4 cups skim milk
Optional: 2 c dry bread crumbs and 2-4 tbs light margarine
1. In oven-proof 3 qt heavy sauce pan melt margarine over medium heat. Add onions, pepper, garlic, dry mustard, and rosemary. Cook 3-4 minutes, until onions are tender.
2. Add corn starch. Stir until smooth. Allow to cook until bubbly.
3. Add milk slowly, stirring constantly. Increase heat to medium high. Cook and stir continuously until mixture boils. Remove from heat.
4. Stir in potatoes and ham. Cover. Bake at 300 degrees 2 to 2.5 hours, stirring every 15-20 minutes to prevent scalding, until potatoes separate easily when pierced with fork.
5. Optional step: mix dry bread crumbs with melted margarine until all crumbs are moist. Sprinkle over top of ham and potatoes last 10 minutes of baking.
**If you prefer, you can bake in a roasting pan or casserole dish!**
Thursday, April 8, 2010
Impromptu Ham and Cheese Crustless Quiche
There are few things in life that send dread coursing through my very soul more than the words, "Oh crap" followed by a crash.
Today the source of that crash was a full carton of eggs. Darling Boyfriend opened the fridge and they attacked him, most likely because they were afraid of becoming another batch of Deviled Eggs for his pleasure and enjoyment. Luckily four survived the tragedy and were transferred back to their prison...I mean the fridge.
So I now had eight broken eggs and a choice to make: sentence them to the trash can, or turn them into something mouth watering. Well...living La Vita Piccante! After rummaging around the fridge and cabinets for inspiration, I turned them into:
Impromptu Ham and Cheese Crustless Quiche
8 eggs
4 oz fat free sour cream
1 c skim milk
1 c cooked ham, chopped (mine is leftover from Easter Dinner :D)
4 oz shredded cheese (I'm going to be honest: mine were string cheese twists of mozzarella and cheddar...oh the shame)
1/8 tsp black pepper
1/2 tsp garlic powder
1 tbs dried minced onion
1/2 tsp paprika
1. Spray glass pie dish (or 8X8 glass dish) with cooking spray. Preheat oven to 400 degrees.
2. In mixing bowl beat eggs with a wire whisk until frothy, about 3 minutes. Add sour cream, milk, pepper, garlic, onion, and paprika.
3. Stir in ham and cheese.
4. Pour into prepared dish. Bake for 35-40 minutes, until toothpick inserted near center comes out clean.
5. Allow to sit 10 minutes before cutting and serving. Serves 8.
Today the source of that crash was a full carton of eggs. Darling Boyfriend opened the fridge and they attacked him, most likely because they were afraid of becoming another batch of Deviled Eggs for his pleasure and enjoyment. Luckily four survived the tragedy and were transferred back to their prison...I mean the fridge.
So I now had eight broken eggs and a choice to make: sentence them to the trash can, or turn them into something mouth watering. Well...living La Vita Piccante! After rummaging around the fridge and cabinets for inspiration, I turned them into:
Impromptu Ham and Cheese Crustless Quiche
8 eggs
4 oz fat free sour cream
1 c skim milk
1 c cooked ham, chopped (mine is leftover from Easter Dinner :D)
4 oz shredded cheese (I'm going to be honest: mine were string cheese twists of mozzarella and cheddar...oh the shame)
1/8 tsp black pepper
1/2 tsp garlic powder
1 tbs dried minced onion
1/2 tsp paprika
1. Spray glass pie dish (or 8X8 glass dish) with cooking spray. Preheat oven to 400 degrees.
2. In mixing bowl beat eggs with a wire whisk until frothy, about 3 minutes. Add sour cream, milk, pepper, garlic, onion, and paprika.
3. Stir in ham and cheese.
4. Pour into prepared dish. Bake for 35-40 minutes, until toothpick inserted near center comes out clean.
5. Allow to sit 10 minutes before cutting and serving. Serves 8.
Good Morning Sunshine Pancakes
Yesterday Darling Boyfriend got the best idea ever: run to WallyWorld for a tent and have a a Big Backyard Jamboree with the kids as part of their Best Spring Break Ever Extravaganza. He got the tent, I took care of the food (naturally).
When he got home with his splendiforous purchase, we all oooohed and aaaaahed...and then scratched our heads as we tried to figure out how in the heck the thing was supposed to go together. One hour, six squabbles, and 2 butterknives turned into tent stakes later: and VOILA! A tent fit for...ummm...well...us.
Fast forward to 10 PM: s'mores eaten and movie over (I decided that Moulin Rouge was perfect camping faire). Tent time!!!
We snuggled in with about 8 billion blankets and assorted animals. Dancing Queen and Little Buddy insisted they couldn't sleep without at least 20 of their fuzzy animal friends. We spent the entire day coaxing Gamer Boy out of his hidey-hole and into the tent, and were immediately sorry we had when he decided it was prime time to scare the crap out of his sisters. Every 30 seconds.
After an hour of the girls screaming and Gamer Boy laughing hysterically, everyone finally nodded off to beddy bye. Things were going swimmingly (albeit uncomfortably so...ground = hard ladies and gents).
A scratching noise outside the tent woke up me up. I figured it had to be some wild outdoors-induced dream and closed my eyes. Heard it again. Hmmm...nodded back off and then the entire tent shook. My eyes shot open, I screamed, and jumped back onto Darling Boyfriend. Something had landed on top of the tent and slid off.
Whatever it was started walking around the outside of the tent. It was stalking us. By this time all three kids were awake. Little Buddy was crying, Dancing Queen was clutching my leg like it was her stronghold on life, and Gamer Boy was trying to poke at the shadow of The Thing Outside the Tent. Being the amazingly brave one of the family, I peeked out the front door.
It was a cat. A cat I didn't recognize. Immediately Darling Boyfriend said, "It's probably trying to get in here and eat us." The girls screamed and cried louder. Thanks...I said it couldn't be OUR cat because I had left him in the house. It wouldn't budge. Dang thing just sat outside the tent, staring at us.
Of course at this point, Dancing Queen piped up, "I have to peeeeeeee." Little Buddy seconded this motion. Gamer Boy announced he wanted to go inside, too. Darling Boyfriend jokes, "Yeah, go outside and let the rabid cat bite you." I handed him a pillow and elected him our official Rabid Cat Liason.
He unzipped the tent and the cat ran to the center of the yard and stared at us. By this time, I'm sure it really does want to eat us. Darling Boyfriend stepped out of the tent and tiptoed toward the pint sized predator while the girls clutched me and whined, "Mommmmmyyyyyyy."
"It's Playful!" Dang. It was our cat after all. We all took a field trip to the bathroom. I tossed the cat back into the house lest he should try to join our Jamboree again. We woke up this morning with the joy that only sleeping on the ground and breathing in pollen can give a person.
I decided that after all that, we deserved pancakes. Not just any pancakes would do -- nope: needed my Good Morning Sunshine Pancakes slathered in butter and drenched in syrup. Comfort on a plate, lemme tell ya.
Good Morning Sunshine Pancakes
1 1/2 c flour
3 tsp baking powder
1 tsp ground cinnamon
2 tbs sugar
2 egg white or 1 egg
1 1/4 c skim milk
3 tbs canola oil
1/2 tsp vanilla extract
Cooking spray
1. Heat a small skillet over medium heat. Turn oven to "warm" and place oven-proof plate on center rack.
2. In a medium mixing bowl combine flour, baking powder, cinnamon, and sugar.
3. Add egg, milk, oil, and vanilla extract. Beat with wire whisk until all ingredients are combined and no dry remains. Batter will be slightly lumpy. Don't over-mix!
4. For each pancake spray skillet with cooking spray. Use a 1/4 c measuring cup to scoop out batter and drop into pan. Turn with spatula when bubbles appear, about 2 minutes. Allow to cook an additional 1-2 minutes, until cooked through and bottom is lightly browned.
5. Transfer to warm plate in oven. Repeat with remaining batter.
6. Yields approximately 12 pancakes. Serve with butter, syrup, fruit, whipped cream, or any other favorite pancake topping.
When he got home with his splendiforous purchase, we all oooohed and aaaaahed...and then scratched our heads as we tried to figure out how in the heck the thing was supposed to go together. One hour, six squabbles, and 2 butterknives turned into tent stakes later: and VOILA! A tent fit for...ummm...well...us.
Fast forward to 10 PM: s'mores eaten and movie over (I decided that Moulin Rouge was perfect camping faire). Tent time!!!
We snuggled in with about 8 billion blankets and assorted animals. Dancing Queen and Little Buddy insisted they couldn't sleep without at least 20 of their fuzzy animal friends. We spent the entire day coaxing Gamer Boy out of his hidey-hole and into the tent, and were immediately sorry we had when he decided it was prime time to scare the crap out of his sisters. Every 30 seconds.
After an hour of the girls screaming and Gamer Boy laughing hysterically, everyone finally nodded off to beddy bye. Things were going swimmingly (albeit uncomfortably so...ground = hard ladies and gents).
A scratching noise outside the tent woke up me up. I figured it had to be some wild outdoors-induced dream and closed my eyes. Heard it again. Hmmm...nodded back off and then the entire tent shook. My eyes shot open, I screamed, and jumped back onto Darling Boyfriend. Something had landed on top of the tent and slid off.
Whatever it was started walking around the outside of the tent. It was stalking us. By this time all three kids were awake. Little Buddy was crying, Dancing Queen was clutching my leg like it was her stronghold on life, and Gamer Boy was trying to poke at the shadow of The Thing Outside the Tent. Being the amazingly brave one of the family, I peeked out the front door.
It was a cat. A cat I didn't recognize. Immediately Darling Boyfriend said, "It's probably trying to get in here and eat us." The girls screamed and cried louder. Thanks...I said it couldn't be OUR cat because I had left him in the house. It wouldn't budge. Dang thing just sat outside the tent, staring at us.
Of course at this point, Dancing Queen piped up, "I have to peeeeeeee." Little Buddy seconded this motion. Gamer Boy announced he wanted to go inside, too. Darling Boyfriend jokes, "Yeah, go outside and let the rabid cat bite you." I handed him a pillow and elected him our official Rabid Cat Liason.
He unzipped the tent and the cat ran to the center of the yard and stared at us. By this time, I'm sure it really does want to eat us. Darling Boyfriend stepped out of the tent and tiptoed toward the pint sized predator while the girls clutched me and whined, "Mommmmmyyyyyyy."
"It's Playful!" Dang. It was our cat after all. We all took a field trip to the bathroom. I tossed the cat back into the house lest he should try to join our Jamboree again. We woke up this morning with the joy that only sleeping on the ground and breathing in pollen can give a person.
I decided that after all that, we deserved pancakes. Not just any pancakes would do -- nope: needed my Good Morning Sunshine Pancakes slathered in butter and drenched in syrup. Comfort on a plate, lemme tell ya.
Good Morning Sunshine Pancakes
1 1/2 c flour
3 tsp baking powder
1 tsp ground cinnamon
2 tbs sugar
2 egg white or 1 egg
1 1/4 c skim milk
3 tbs canola oil
1/2 tsp vanilla extract
Cooking spray
1. Heat a small skillet over medium heat. Turn oven to "warm" and place oven-proof plate on center rack.
2. In a medium mixing bowl combine flour, baking powder, cinnamon, and sugar.
3. Add egg, milk, oil, and vanilla extract. Beat with wire whisk until all ingredients are combined and no dry remains. Batter will be slightly lumpy. Don't over-mix!
4. For each pancake spray skillet with cooking spray. Use a 1/4 c measuring cup to scoop out batter and drop into pan. Turn with spatula when bubbles appear, about 2 minutes. Allow to cook an additional 1-2 minutes, until cooked through and bottom is lightly browned.
5. Transfer to warm plate in oven. Repeat with remaining batter.
6. Yields approximately 12 pancakes. Serve with butter, syrup, fruit, whipped cream, or any other favorite pancake topping.
Wednesday, April 7, 2010
Perfectly Sloppy Sloppy Joes
Tonight my family is having a backyard campout. To make it seem a little more like we're out facing the perils of a woodland life, I made a campfire fave: sloppy joes. The kids inhaled them...of course now I have an extra mountain of sloppy laundry to show for it, but ya only live once.
Perfectly Sloppy Sloppy Joes
2 lbs 97% lean ground turkey
1 green bell pepper, diced
1 small onion, diced
1 garlic clove, minced OR 1 tsp dried minced garlic/garlic powder
1 dash Tobasco
1/8 tsp black pepper
1/2 tsp paprika
1/2 c Worcestershire sauce
1 cup beef broth
1/8 c brown sugar
12 oz tomato paste
1. Combine ground turkey, bell pepper, onion, garlic, Tobasco, black pepper, and paprika in a skillet. Cook over medium high heat, stirring frequently, until meat is brown and juices run clear.
2. Add Worcestershire and beef broth to skillet. Increase heat to high. Bring to boiling. Reduce heat and cover. Simmer 15-20 minutes.
3. Add brown sugar and tomato paste. Heat through.
4. Serve on toasted buns or bread with plenty of napkins on the side.
Perfectly Sloppy Sloppy Joes
2 lbs 97% lean ground turkey
1 green bell pepper, diced
1 small onion, diced
1 garlic clove, minced OR 1 tsp dried minced garlic/garlic powder
1 dash Tobasco
1/8 tsp black pepper
1/2 tsp paprika
1/2 c Worcestershire sauce
1 cup beef broth
1/8 c brown sugar
12 oz tomato paste
1. Combine ground turkey, bell pepper, onion, garlic, Tobasco, black pepper, and paprika in a skillet. Cook over medium high heat, stirring frequently, until meat is brown and juices run clear.
2. Add Worcestershire and beef broth to skillet. Increase heat to high. Bring to boiling. Reduce heat and cover. Simmer 15-20 minutes.
3. Add brown sugar and tomato paste. Heat through.
4. Serve on toasted buns or bread with plenty of napkins on the side.
Rocky Road Cake
My son just turned 12. Yes...I feel amazingly old. And amazingly scared. Pre-teens are no joke, folks!
He loves rocky road ice cream -- and since life with him IS a rocky road, I came up with a cake recipe that was right up his alley...errr road?
Rocky Road Cake
1 box chocolate cake mix
4 eggs
8 oz fat free sour cream
1 4-serving pkg fat free, sugar free chocolate pudding
1/2 c apple sauce OR vegetable oil
1/2 c water
5 oz milk chocolate chips
10 oz miniature marshmallows
1/2 c chopped pecans
1. In a large mixing bowl combine cake mix, eggs, sour cream, pudding mix, canola oil, and water. Beat with an electric mixer on low about 30 seconds, and on high approximately 2 minutes.
2. Transfer to greased 13X9 inch pan. Bake at 350 degrees 30-35 min, until a toothpick inserted in center comes out clean.
3. Turn oven off. Sprinkle cake with chocolate chips and marshmallows. Return to oven for 5-8 minutes, until marshmallows puff.
4. Use a butter knife, or icing spatula, to spread melted chocolate and marshmallows over cake. Sprinkle with pecans.
5. Serve warm!
He loves rocky road ice cream -- and since life with him IS a rocky road, I came up with a cake recipe that was right up his alley...errr road?
Rocky Road Cake
1 box chocolate cake mix
4 eggs
8 oz fat free sour cream
1 4-serving pkg fat free, sugar free chocolate pudding
1/2 c apple sauce OR vegetable oil
1/2 c water
5 oz milk chocolate chips
10 oz miniature marshmallows
1/2 c chopped pecans
1. In a large mixing bowl combine cake mix, eggs, sour cream, pudding mix, canola oil, and water. Beat with an electric mixer on low about 30 seconds, and on high approximately 2 minutes.
2. Transfer to greased 13X9 inch pan. Bake at 350 degrees 30-35 min, until a toothpick inserted in center comes out clean.
3. Turn oven off. Sprinkle cake with chocolate chips and marshmallows. Return to oven for 5-8 minutes, until marshmallows puff.
4. Use a butter knife, or icing spatula, to spread melted chocolate and marshmallows over cake. Sprinkle with pecans.
5. Serve warm!
La Vita Piccante -- The Spicy Life
My life is spicy.
That is to say, it's filled with spices. Oh yes. Mustard and coriander, garlic and thyme, even curry and peppercorn, and when I I'm feeling really froggy it might include bergamot or cardamom. I have a passion for cooking -- when I have time, anyway. Because when I'm not in the kitchen, I'm teaching English to 11th graders or running around after my own three (very busy) bambinos.
In the past 6 years I've given birth to my 3rd child, earned a Bachelor of Science in English Education, certified and practiced as a CAPPA labor doula, lost 80 lbs, gotten a divorce, moved across the state of North Carolina with 2 weeks' notice, and started my career as a teacher. Through it all, I've kept up my obsession with cooking.
I figure now it's time to share with everyone else...spread the spice so to speak. I'll offer some recipes, some laughs, and at the very least, make everyone else feel better about their own lives.
That is to say, it's filled with spices. Oh yes. Mustard and coriander, garlic and thyme, even curry and peppercorn, and when I I'm feeling really froggy it might include bergamot or cardamom. I have a passion for cooking -- when I have time, anyway. Because when I'm not in the kitchen, I'm teaching English to 11th graders or running around after my own three (very busy) bambinos.
In the past 6 years I've given birth to my 3rd child, earned a Bachelor of Science in English Education, certified and practiced as a CAPPA labor doula, lost 80 lbs, gotten a divorce, moved across the state of North Carolina with 2 weeks' notice, and started my career as a teacher. Through it all, I've kept up my obsession with cooking.
I figure now it's time to share with everyone else...spread the spice so to speak. I'll offer some recipes, some laughs, and at the very least, make everyone else feel better about their own lives.
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