Today the kids are bickering over spaghetti or lasagna so I am going to make stuffed shells, a salad and some cheese rolls.
Cook the pasta shells (manicotti works, too) first, being careful not to tear them. For the filling mix ricotta or cottage cheese with and egg, Italian seasoning and mozzarella cheese. Carefully fill the shells. lay them open side up in a pan and top with your favorite spaghetti sauce, sprinkle a little mozzarella on top and bake at 350 for 25-30 minutes. Serve to smiling faces. I hope you find this as easy and kid friendly as I have.
For the cheese rolls, melt a stick of butter, add a cup of shredded cheese (whatever type you want), and about a tsp of dill (or garlic powder) and a cup of flour. Mix well. It may be a little dry, if so add a little water. spoon onto a pan and bake for 350 for 20-25 minutes or until brown.
Tuesday, July 7, 2009
Monday, July 6, 2009
Monday, Monday
It is Monday after a long weekend. There is no better time for comfort food. I have chicken left over from the cookout we went to this weekend so I am making chicken pot pie.
Start with 3 or 4 cups of chopped cooked chicken. I could talk you through the detailed process of making the creamy gravy with flour and broth and milk, etc. but that defeats the purpose of comfort food. To the chicken add 1 can of cream of chicken soup and a jar of chicken gravy. You can use a can of mixed veg, but I prefer to cook my own, potatoes, carrots, peas, corn. Mix with chicken, pour into a prepared pie shell, top with another pie shell, cut air vents into the top, bake at 350 for 35 minutes, or till brown on top.
If your family likes cheese (and mine does) add shredded cheese to the mix. Easy and quick. Perfect for a Monday night.
Start with 3 or 4 cups of chopped cooked chicken. I could talk you through the detailed process of making the creamy gravy with flour and broth and milk, etc. but that defeats the purpose of comfort food. To the chicken add 1 can of cream of chicken soup and a jar of chicken gravy. You can use a can of mixed veg, but I prefer to cook my own, potatoes, carrots, peas, corn. Mix with chicken, pour into a prepared pie shell, top with another pie shell, cut air vents into the top, bake at 350 for 35 minutes, or till brown on top.
If your family likes cheese (and mine does) add shredded cheese to the mix. Easy and quick. Perfect for a Monday night.
Sunday, July 5, 2009
I Should Be Eating Fresh!
As I sit here in the kitchen, breaking and canning green beans I am planning to make nachos for supper. I should be making something to go with the fresh veggies I have from the garden, but I guess I am tired of looking at these beans today.
I am making beef nachos and chicken nachos (one kid won't eat beef). My nachos are basically tacos served on chips, seasoned ground beef (or shredded chicken), cheese, lettuce, tomatoes, black olives, sour cream, guacamole, and spicy Tex-Mex ranch. Layer the first 3 ingredients on an oven-proof dish and heat till melty and gooey. Top with remaining ingredients and enjoy.
I am using chicken we brought home from the barbecue last night so it will be a little smokey and yummy on the nachos, too.
Now all I need to do is pick out a good movie to round out this gloomy Sunday and it will be perfect. (I'd rather have a football game, but it is the wrong season)
Happy Sunday everyone!
I am making beef nachos and chicken nachos (one kid won't eat beef). My nachos are basically tacos served on chips, seasoned ground beef (or shredded chicken), cheese, lettuce, tomatoes, black olives, sour cream, guacamole, and spicy Tex-Mex ranch. Layer the first 3 ingredients on an oven-proof dish and heat till melty and gooey. Top with remaining ingredients and enjoy.
I am using chicken we brought home from the barbecue last night so it will be a little smokey and yummy on the nachos, too.
Now all I need to do is pick out a good movie to round out this gloomy Sunday and it will be perfect. (I'd rather have a football game, but it is the wrong season)
Happy Sunday everyone!
Saturday, July 4, 2009
Happy 4th of July
Yesterday I promised a couple of cool dishes that would be good for a gathering on a hot day. We are celebrating the holiday by cooking large numbers of chickens on an open fire and watching fireworks. I am making pasta salad and cherry salad.
For the pasta salad, I boil a large bag of spinach and ricotta tortellini, drain, rinse and cool. While the pasta is cooking and cooling chop up whatever veggies are fresh. I used cucumbers, bell peppers and tomatoes. I mixed the veggies and the pasta with ranch salad dressing (just enough to keep it moist, don't over load it). Chill and serve.
The cherry salad uses a can of cherry pie filling, a can of sweetened condensed milk, a small can of crushed pineapple, drained, and a large tub of cool whip. Mix the cherries, pineapple and milk well. Fold in the cool whip. Do this carefully or you will crush the cool whip and have runny salad. Refrigerate till ready to serve.
I also picked a 5 gallon bucket of green beans this morning, so before we get to cook out I have to deal with that. I'll let you know how many jars of green beans I get.
Happy 4th of July everyone.
For the pasta salad, I boil a large bag of spinach and ricotta tortellini, drain, rinse and cool. While the pasta is cooking and cooling chop up whatever veggies are fresh. I used cucumbers, bell peppers and tomatoes. I mixed the veggies and the pasta with ranch salad dressing (just enough to keep it moist, don't over load it). Chill and serve.
The cherry salad uses a can of cherry pie filling, a can of sweetened condensed milk, a small can of crushed pineapple, drained, and a large tub of cool whip. Mix the cherries, pineapple and milk well. Fold in the cool whip. Do this carefully or you will crush the cool whip and have runny salad. Refrigerate till ready to serve.
I also picked a 5 gallon bucket of green beans this morning, so before we get to cook out I have to deal with that. I'll let you know how many jars of green beans I get.
Happy 4th of July everyone.
Friday, July 3, 2009
Too Busy To Cook (much)
Today is a glorious sunny, cool July day. It is also the 4th of July holiday for most working people. (Moms don't get holidays off) We will be out celebrating most of the weekend so today is reserved for things we have to get done here.
Tonight I am grilling hot dogs. You just don't get much easier than that. I will also have fresh green beans (really fresh, as I write this the beans are still in the garden) and new potatoes, maybe squash, too.
Come back tomorrow, I will write about two cool yummy dishes that I am taking to tomorrow's cook out.
Tonight I am grilling hot dogs. You just don't get much easier than that. I will also have fresh green beans (really fresh, as I write this the beans are still in the garden) and new potatoes, maybe squash, too.
Come back tomorrow, I will write about two cool yummy dishes that I am taking to tomorrow's cook out.
Thursday, July 2, 2009
Farmhouse Chicken
This is my version of a recipe I found in a magazine that was sort of a modern day coq-au-vin. I made a few changes to make it work for my picky household and now it is a favorite with the kids.
Marinate boneless, skinless chicken breasts in Italian salad dressing. (1/2 to 1 hour) Preheat a skillet and add a little oil or butter. Brown the chicken in the oil. Cover the pan after you turn to chicken. This helps keep the chicken moist. When the chicken is brown and cooked through, remove it from the pan and pour in 1/2 cup red wine (or chicken broth) and scrape up all the yummy brown goodness that is stuck in the pan. Let this simmer for a few minutes, then add 3-4 T cream cheese and stir, mixing well. A small whisk is the best tool for the job. It will never get completely smooth. When it is mostly smooth, return the chicken to the pan and cover for 5 minutes, stirring now and then. Serve chicken over noodles or rice.
Just an odd tidbit of useless knowledge, coq-au-vin means cock in wine. When the old rooster lost his crow he was cut up and simmered in a creamy wine sauce to make that tough old bird tender. I feel sure everyone wanted to know that. :)
Marinate boneless, skinless chicken breasts in Italian salad dressing. (1/2 to 1 hour) Preheat a skillet and add a little oil or butter. Brown the chicken in the oil. Cover the pan after you turn to chicken. This helps keep the chicken moist. When the chicken is brown and cooked through, remove it from the pan and pour in 1/2 cup red wine (or chicken broth) and scrape up all the yummy brown goodness that is stuck in the pan. Let this simmer for a few minutes, then add 3-4 T cream cheese and stir, mixing well. A small whisk is the best tool for the job. It will never get completely smooth. When it is mostly smooth, return the chicken to the pan and cover for 5 minutes, stirring now and then. Serve chicken over noodles or rice.
Just an odd tidbit of useless knowledge, coq-au-vin means cock in wine. When the old rooster lost his crow he was cut up and simmered in a creamy wine sauce to make that tough old bird tender. I feel sure everyone wanted to know that. :)
Wednesday, July 1, 2009
My Favorite (Sometimes I Get to Cook For Me)
I really like this recipe for Swiss Steak, but no one else here really does. My husband doesn't like tomatoes, my kids aren't big on meat. Sometimes, though, I cook it because I get what I want occasionally.
I start with a round steak or some other fairly tough cut of beef. Trim the fat and cut into serving size pieces. Dredge in flour seasoned with pepper, garlic powder, paprika and chili powder and brown in a skillet. While the beef browns, put enough rice in the bottom of the crock pot to feed your family, add water (or beef broth) for the rice according to the package directions, and a can of tomato sauce. When the meat is nice and brown on both sides arrange on top of the rice and cook on low for 8-10 hours.
I like the tomato sauce on top of the meat, but as I have said, not everyone here does. This goes well with mashed potatoes and green beans. I know, rice and mashed potatoes aren't usually served together but my household thinks potatoes must be served at every meal.
This time of year, if I am using new potatoes, I just scrub them, cook them and mash them without peeling them.
Let me know if you like this dish. Then I can tell my family they are crazy.
I start with a round steak or some other fairly tough cut of beef. Trim the fat and cut into serving size pieces. Dredge in flour seasoned with pepper, garlic powder, paprika and chili powder and brown in a skillet. While the beef browns, put enough rice in the bottom of the crock pot to feed your family, add water (or beef broth) for the rice according to the package directions, and a can of tomato sauce. When the meat is nice and brown on both sides arrange on top of the rice and cook on low for 8-10 hours.
I like the tomato sauce on top of the meat, but as I have said, not everyone here does. This goes well with mashed potatoes and green beans. I know, rice and mashed potatoes aren't usually served together but my household thinks potatoes must be served at every meal.
This time of year, if I am using new potatoes, I just scrub them, cook them and mash them without peeling them.
Let me know if you like this dish. Then I can tell my family they are crazy.
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