Somehow, today has just slipped away and I am only now beginning to think about supper. Yesterday I cooked a turkey breast in the crock pot.
Tonight I am making mashed potatoes and biscuits to go with the turkey and gravy I am making from the leftover turkey breast. I kept the broth from the turkey and will thicken it with flour and add a jar of turkey gravy because I like the flavor. Chop the turkey and add it to the gravy and serve over the potatoes and biscuits.
Not bad for a quick supper made primarily of left overs!
Monday, August 31, 2009
Sunday, August 30, 2009
Sunday Dinner
Today we are taking a calm, beautiful day to just do whatever. Most people think of cooking as a chore, but Sundays in my house were made for cooking and movies (or football during the season)
I am trying out a new idea in the kitchen. I am making flat bread wraps, with homemade flat bread. I have a turkey breast in the crock pot to shred and use in my wraps with lettuce, cheese, tomatoes, bacon and maybe some spicy mayo.
The flat bread is really easy, if a little time consuming, 1 1/2 c warm water, 1 package yeast, 4 cups self rising flour, 2 T olive oil. Mix water, yeast and let sit for 5 minutes. Add 2 cups flour, mix well, cover and let sit for at least an hour, longer is better. Put that in a mixing bowl, using the dough hook, and add oil, mix well, then add remaining flour slowly. Knead, then let rise in oiled bowl about 2 1/2 hours. Divide into serving sizes, roll into balls and roll out flat. Heat a skillet big enough for each serving(I use cast iron, but anything is fine) over medium heat. Brush with melted butter and lay your flat bread dough round in the skillet. cook till beginning to brown, flip and cook till done. Keep warm in a low oven till all are done.
Fill with whatever and serve. These would also be good with soup or stew. Yummy. Have a great Sunday, everyone.
I am trying out a new idea in the kitchen. I am making flat bread wraps, with homemade flat bread. I have a turkey breast in the crock pot to shred and use in my wraps with lettuce, cheese, tomatoes, bacon and maybe some spicy mayo.
The flat bread is really easy, if a little time consuming, 1 1/2 c warm water, 1 package yeast, 4 cups self rising flour, 2 T olive oil. Mix water, yeast and let sit for 5 minutes. Add 2 cups flour, mix well, cover and let sit for at least an hour, longer is better. Put that in a mixing bowl, using the dough hook, and add oil, mix well, then add remaining flour slowly. Knead, then let rise in oiled bowl about 2 1/2 hours. Divide into serving sizes, roll into balls and roll out flat. Heat a skillet big enough for each serving(I use cast iron, but anything is fine) over medium heat. Brush with melted butter and lay your flat bread dough round in the skillet. cook till beginning to brown, flip and cook till done. Keep warm in a low oven till all are done.
Fill with whatever and serve. These would also be good with soup or stew. Yummy. Have a great Sunday, everyone.
Saturday, August 29, 2009
One for the Hunters
I don't know what I am fixing for supper for me or the kids, but occasionally I am required to cook something my husband has hunted. Because the hunting seasons he enjoys are beginning to open, I will be posting a few recipes for game . So, here is my recipe for squirrel and dumplings for all the hunters out there. (Not that I think a lot of hunters read my ravings).
Because he bagged 3 yesterday, I will start with 3 squirrels, cut up, in the crock pot with water, salt, pepper, a chicken bullion cube, 4-5 sprigs each of rosemary and thyme, and a clove of garlic. Cook on low for 8-10 hours. Whoever hunts the little rodents gets to clean up the meat because squirrels have lots of tiny, tiny bones that are hard to find. When the meat is cooked and cleaned, chop and set aside. Strain the broth it cooked in, and pour into a large pan with a tight fitting lid and bring to a boil.
For the dumplings, 2 cups of flour, 4 T butter, cut into the flour, enough milk to make a thick dough. Drop by spoonfuls into the boiling broth, reduce heat to a simmer and cover, for 20 minutes. Stir in the meat and serve.
If you can get past the idea that it is squirrel, it really does taste like chicken.
Because he bagged 3 yesterday, I will start with 3 squirrels, cut up, in the crock pot with water, salt, pepper, a chicken bullion cube, 4-5 sprigs each of rosemary and thyme, and a clove of garlic. Cook on low for 8-10 hours. Whoever hunts the little rodents gets to clean up the meat because squirrels have lots of tiny, tiny bones that are hard to find. When the meat is cooked and cleaned, chop and set aside. Strain the broth it cooked in, and pour into a large pan with a tight fitting lid and bring to a boil.
For the dumplings, 2 cups of flour, 4 T butter, cut into the flour, enough milk to make a thick dough. Drop by spoonfuls into the boiling broth, reduce heat to a simmer and cover, for 20 minutes. Stir in the meat and serve.
If you can get past the idea that it is squirrel, it really does taste like chicken.
Friday, August 28, 2009
Hot Dog Bar
Tonight my 10 year old son is having a sleepover. We will have 5 or 6 wild boys here overnight. To fill those bottomless pits, we are roasting hot dogs and marshmallows over a camp fire.
Now, I know 10 year old boys mostly just like ketchup on their hot dogs, I like lots of different things so I am going to set up a toppings bar for the hot dogs. We will have sauerkraut, (I am the only person I know who eats it), bacon bits, shredded cheese, chopped onion, chopped tomatoes, pickle relish, chopped sweet peppers, and the good old standbys, ketchup and mustard.
I am sure the boys will look at me like I am nuts and I will have to throw away most of my toppings, but my hot dog will be yummy.
Now, I know 10 year old boys mostly just like ketchup on their hot dogs, I like lots of different things so I am going to set up a toppings bar for the hot dogs. We will have sauerkraut, (I am the only person I know who eats it), bacon bits, shredded cheese, chopped onion, chopped tomatoes, pickle relish, chopped sweet peppers, and the good old standbys, ketchup and mustard.
I am sure the boys will look at me like I am nuts and I will have to throw away most of my toppings, but my hot dog will be yummy.
Thursday, August 27, 2009
Lazy Day
My husband is off work the next few days, today for a field trip and tomorrow to go hunting. That means supper is a little less pressing because he won't need lunch for tomorrow's day at work. I think because of that I will keep it easy and make breakfast.
It is really hard to screw up steak and eggs, fried potatoes and biscuits. I will grill the steaks, scramble the eggs with velveeta cheese and add caramelized onions and mushrooms to the fried potatoes. The biscuits will probably come from the freezer. Homemade biscuits are just such a mess in the kitchen. What ever is left over, I will make steak biscuits for him to reheat and take hunting with him in the morning.
I don't mind him hunting but don't expect to see a recipe for squirrel and dumplings on this site any time soon!
It is really hard to screw up steak and eggs, fried potatoes and biscuits. I will grill the steaks, scramble the eggs with velveeta cheese and add caramelized onions and mushrooms to the fried potatoes. The biscuits will probably come from the freezer. Homemade biscuits are just such a mess in the kitchen. What ever is left over, I will make steak biscuits for him to reheat and take hunting with him in the morning.
I don't mind him hunting but don't expect to see a recipe for squirrel and dumplings on this site any time soon!
Wednesday, August 26, 2009
Birthday Supper for a 10 Year Old
Today my oldest turns 10. As was the tradition in my house growing up, he got to pick whatever he wanted for supper. Some years I have had to spend all day cooking for him, but this year is pretty easy. Tacos!
I bought a box mix for the tacos, soft and hard shell, with lettuce, tomatoes, cheese, re fried beans, sour cream, black olives, salsa and ranch. I have an easy recipe for a tex-mex ranch that we like and I am also making cheesy tex-mex potatoes (think taco bell). They are both easy to make and help round out the meal.
Ranch Dip
1/2 c mayo, 2 T minced onion, 2 T chopped tomato, 1T milk, 1T vinegar, 1 t chopped green chiles, 3/4 t paprika, 1/2 t sugar, 1/4 t salt, a generous pinch each, dill, cumin and cayenne. Mix well and let sit for a bit so the flavors can blend.
Cheesy Potatoes
1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin, 2 lbs large white potatoes, peeled and cut into 1 inch cubes, 2 tablespoons butter, 2 tablespoons olive oil, salt and pepper, to taste, 1 1/4 cups cubed Velveeta cheese, 1/4 cup of your favorite salsa, 1/2 cup sour cream, divided, and 1/4 cup chives, chopped.
Directions
Preheat oven to 475 degrees F. In a zipper bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the zipper, and toss it all together until potatoes are coated evenly. In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper. Transfer the sauteed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp. When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (I use a large Pyrex measuring bowl) and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth. For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.
Enjoy your yummy Mexican supper and Happy Birthday Stephen!
I bought a box mix for the tacos, soft and hard shell, with lettuce, tomatoes, cheese, re fried beans, sour cream, black olives, salsa and ranch. I have an easy recipe for a tex-mex ranch that we like and I am also making cheesy tex-mex potatoes (think taco bell). They are both easy to make and help round out the meal.
Ranch Dip
1/2 c mayo, 2 T minced onion, 2 T chopped tomato, 1T milk, 1T vinegar, 1 t chopped green chiles, 3/4 t paprika, 1/2 t sugar, 1/4 t salt, a generous pinch each, dill, cumin and cayenne. Mix well and let sit for a bit so the flavors can blend.
Cheesy Potatoes
1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin, 2 lbs large white potatoes, peeled and cut into 1 inch cubes, 2 tablespoons butter, 2 tablespoons olive oil, salt and pepper, to taste, 1 1/4 cups cubed Velveeta cheese, 1/4 cup of your favorite salsa, 1/2 cup sour cream, divided, and 1/4 cup chives, chopped.
Directions
Preheat oven to 475 degrees F. In a zipper bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the zipper, and toss it all together until potatoes are coated evenly. In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper. Transfer the sauteed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp. When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (I use a large Pyrex measuring bowl) and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth. For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.
Enjoy your yummy Mexican supper and Happy Birthday Stephen!
Tuesday, August 25, 2009
Comfort Food
Tonight I am going to grill the last of the okra, some smoked sausage and make some au gratin potatoes, Jeff's favorite.
These potatoes are a little more work than a box mix, but they aren't hard and they are so much better. I usually shred my potatoes, but you can buy frozen hash browns, a little chopped onion, a can of cream of chicken soup and 1 1/2-2 cup shredded cheese. Mix well and bake, covered at 350 for an hour, or until the potatoes are tender.
To make it mix easier, pour the soup in a pan, add the cheese and warm till melted. If you make it this way, you can add a little cream cheese or sour cream and whisk till smooth, them mix with the potatoes. Fantastic.
There is just something about creamy, warm cheesy potatoes that is soothing. Maybe that is why I want potato soup when I am sick.
Enjoy your comfort food and this beautiful day.
These potatoes are a little more work than a box mix, but they aren't hard and they are so much better. I usually shred my potatoes, but you can buy frozen hash browns, a little chopped onion, a can of cream of chicken soup and 1 1/2-2 cup shredded cheese. Mix well and bake, covered at 350 for an hour, or until the potatoes are tender.
To make it mix easier, pour the soup in a pan, add the cheese and warm till melted. If you make it this way, you can add a little cream cheese or sour cream and whisk till smooth, them mix with the potatoes. Fantastic.
There is just something about creamy, warm cheesy potatoes that is soothing. Maybe that is why I want potato soup when I am sick.
Enjoy your comfort food and this beautiful day.
Monday, August 24, 2009
Is This The End?
Tonight I am grilling hamburgers, nothing fancy. The meat is just an afterthought tonight, the star of supper will be the vegetables.
I am finishing up the last of some of my favorite summer veggies. I am frying squash, grilling okra and baking eggplant. The squash is easy, slice, toss if corn meal and fry. The okra is drizzled with olive oil, salt and pepper and grilled till very dark. Yummy. My 6 year old eats okra like candy when I cook it like this. The eggplant I peel and slice, dip in egg and breadcrumbs and bake at 400 till tender, serve with marinara sauce. If I can find one in the jungle that is now my garden, I might even fry a green tomato. Slice the tomato, soak in a little milk, dip in corn meal and fry. This is probably the last of these vegetables for the season so I am going to enjoy them while they last. Have a nice Monday, everyone.
I am finishing up the last of some of my favorite summer veggies. I am frying squash, grilling okra and baking eggplant. The squash is easy, slice, toss if corn meal and fry. The okra is drizzled with olive oil, salt and pepper and grilled till very dark. Yummy. My 6 year old eats okra like candy when I cook it like this. The eggplant I peel and slice, dip in egg and breadcrumbs and bake at 400 till tender, serve with marinara sauce. If I can find one in the jungle that is now my garden, I might even fry a green tomato. Slice the tomato, soak in a little milk, dip in corn meal and fry. This is probably the last of these vegetables for the season so I am going to enjoy them while they last. Have a nice Monday, everyone.
Sunday, August 23, 2009
Pork Fajitas
I have leftover pork roast from last night. I will shred it and season with a little fajita seasoning. I will also fry some cubed new potatoes, mushrooms and onions, also seasoned with fajita seasoning. Add some black beans and a little cheese and you have a really good fajita or burrito filling.
Heat some tortilla shells and build like fajitas or use bigger tortillas and wrap completely and brown in a little butter or oil in a hot skillet. I like these dipped in sour cream or guacamole with some pico de gallo or salsa. YUMMY!
Heat some tortilla shells and build like fajitas or use bigger tortillas and wrap completely and brown in a little butter or oil in a hot skillet. I like these dipped in sour cream or guacamole with some pico de gallo or salsa. YUMMY!
Saturday, August 22, 2009
Busy Weekend
This weekend we are celebrating a birthday so I have to make a cake, make ice cream and get the house and yard ready for the family to visit. Then I have to clean up all the mess after everyone leaves. Busy, busy, busy! I am going to make supper as easy as possible. That means crock pot!
I put a Boston butt in the crock pot with a can of beef broth, some Worcestershire sauce, a little bottled barbecue sauce and a few sprigs of rosemary and turn it on low all day. Tonight when we are ready for it we can have pork sandwiches. Tomorrow night I will use the leftovers for another easy meal after everyone has gone home.
Fries or chips or potato salad make this a super easy busy day meal. Happy Saturday everyone!
I put a Boston butt in the crock pot with a can of beef broth, some Worcestershire sauce, a little bottled barbecue sauce and a few sprigs of rosemary and turn it on low all day. Tonight when we are ready for it we can have pork sandwiches. Tomorrow night I will use the leftovers for another easy meal after everyone has gone home.
Fries or chips or potato salad make this a super easy busy day meal. Happy Saturday everyone!
Friday, August 21, 2009
Grillin' Out
It is a fabulous Friday! The weather is great and we have some friends coming over tonight. I am grilling burgers and bratwurst, and serving them with potato salad and baked beans. I will caramelize onions and peppers in beer to go on the bratwurst.
People who don't like potato salad ask for my recipe. Boil your potatoes, add chopped hard boiled eggs, mayo, sour cream, a little mustard, shredded cheese and bacon bits, combine and top with chopped chives. It tastes like a loaded baked potato, so yummy even my picky eater husband likes it. Have a great weekend everyone.
People who don't like potato salad ask for my recipe. Boil your potatoes, add chopped hard boiled eggs, mayo, sour cream, a little mustard, shredded cheese and bacon bits, combine and top with chopped chives. It tastes like a loaded baked potato, so yummy even my picky eater husband likes it. Have a great weekend everyone.
Thursday, August 20, 2009
Pot Roast
I am going up to school to help out today. I know I will want something easy tonight so I am putting a roast in the crock pot this morning.
Heat a little oil in a skillet, with some chopped onion, and brown the roast on all sides. Put it in the crock pot with some broth or water and beef bullion cubes, a bay leaf, salt and pepper, a little thyme and some Worcestershire sauce and set on low all day.
You can add quartered potatoes and carrots, but I think I will serve mine with mashed potatoes and the very last of the squash from the garden this time.
Supper will be ready when you get home, super easy.
If your roast is big enough for leftovers, be prepared for fajitas tomorrow.
Heat a little oil in a skillet, with some chopped onion, and brown the roast on all sides. Put it in the crock pot with some broth or water and beef bullion cubes, a bay leaf, salt and pepper, a little thyme and some Worcestershire sauce and set on low all day.
You can add quartered potatoes and carrots, but I think I will serve mine with mashed potatoes and the very last of the squash from the garden this time.
Supper will be ready when you get home, super easy.
If your roast is big enough for leftovers, be prepared for fajitas tomorrow.
Wednesday, August 19, 2009
Quesadillas!
I bought a quesadilla maker today, so now I am going to play with it.
I have some chicken left over from earlier this week, a little chorizo, already cooked in the freezer and some ham. I still have peppers (sweet and hot) and tomatoes in the garden. I will make some standard chicken quesadillas with cheese and hot peppers, chorizo quesadillas with cheese and a little scrambled egg, and ham and cheese with some fresh chopped tomatoes. Something for everyone.
You can also spread the tortillas with apple butter or other jelly or jam for dessert, fabulous with ice cream.
Be creative, you can make the whole family happy with tortillas and left-overs!
I have some chicken left over from earlier this week, a little chorizo, already cooked in the freezer and some ham. I still have peppers (sweet and hot) and tomatoes in the garden. I will make some standard chicken quesadillas with cheese and hot peppers, chorizo quesadillas with cheese and a little scrambled egg, and ham and cheese with some fresh chopped tomatoes. Something for everyone.
You can also spread the tortillas with apple butter or other jelly or jam for dessert, fabulous with ice cream.
Be creative, you can make the whole family happy with tortillas and left-overs!
Tuesday, August 18, 2009
Taco Burgers
I have one kid who loves all burgers but no tacos. I have one who loves tacos above all things. Tonight I am going to make them both happy.
Start with a pound of ground beef, add an egg, about 1/2 cup bread crumbs, 1/2 t pepper, 1 t each ground cumin and chili powder ( or 2 t taco seasoning mix). I also like to add a little liquid, milk, broth, sometimes even beer, no more than a 1/2 cup. Patty out and freeze for at least 30 minutes. Grill and serve with taco toppings. These are a hit here every time.
Here's a hint a found in a cookbook for perfect burgers. When you patty them out, use your thumb to dent about 1/4 inch into the center of the burger, on both sides. This will even out as they grill, making flat, pretty hamburgers.
Start with a pound of ground beef, add an egg, about 1/2 cup bread crumbs, 1/2 t pepper, 1 t each ground cumin and chili powder ( or 2 t taco seasoning mix). I also like to add a little liquid, milk, broth, sometimes even beer, no more than a 1/2 cup. Patty out and freeze for at least 30 minutes. Grill and serve with taco toppings. These are a hit here every time.
Here's a hint a found in a cookbook for perfect burgers. When you patty them out, use your thumb to dent about 1/4 inch into the center of the burger, on both sides. This will even out as they grill, making flat, pretty hamburgers.
Monday, August 17, 2009
Beer Can Chicken
Tonight I am cooking everything on the grill. It is just too hot to heat up the kitchen any more. I usually do this beer can chicken (also known as beer butt chicken) in the oven, but it works on the grill, too. I will serve it with new potatoes I steamed in the microwave, sprinkled with olive oil and finished on the grill, corn on the cob, wrapped in foil and grilled and the last of the squash from my garden, marinated in Italian dressing and also grilled. Is anyone seeing a pattern here?
INGREDIENTS
1 cup butter2 tablespoons garlic salt
2 tablespoons paprika
2-3 sprigs rosemary and thyme, chopped
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
DIRECTIONS
Preheat an outdoor grill for low heat.
In a small skillet, melt butter, you will baste the chicken with this as it cooks. Mix all seasonings together, loosen the skin on the chicken, but do not remove. Rub seasoning mix on the meat, under the skin.
Discard 1/2 the beer, (or drink it, that is up to you) leaving the remainder in the can. Spray the can with coking spray or it will NEVER, NEVER come out of the chicken. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Enjoy your chicken and try to stay cool
Sunday, August 16, 2009
Spaghetti!
Yesterday I pick a bucket of tomatoes in the garden. I have juiced, sauced, canned and frozen all the tomatoes I need for the winter so I am going to use these to make spaghetti sauce for supper tonight. It is a little work, but no more that doing the tomatoes for the winter and we get to enjoy them tonight.
I start by blanching about 10 pounds of tomatoes in boiling water for 3 minutes, then into the sink full of cold water and ice. The skins slip right off. Core, seed and and chop and add to a large pot. I am using a Ball marinara mix as a base, and adding to it about a cup (a couple tablespoons each if you are using dried) each of fresh chopped oregano and basil, a couple cloves of garlic, 1/4-1/2 cup onion, finely chopped and 3/4-1 cup red wine. I also like to add a can of tomato paste, it just adds a little something to the sauce. Let this simmer and reduce for several hours, stirring occasionally and proceed as you would to make spaghetti. You can freeze whatever sauce is left over, with or without meat, for supper another night.
Enjoy.
I start by blanching about 10 pounds of tomatoes in boiling water for 3 minutes, then into the sink full of cold water and ice. The skins slip right off. Core, seed and and chop and add to a large pot. I am using a Ball marinara mix as a base, and adding to it about a cup (a couple tablespoons each if you are using dried) each of fresh chopped oregano and basil, a couple cloves of garlic, 1/4-1/2 cup onion, finely chopped and 3/4-1 cup red wine. I also like to add a can of tomato paste, it just adds a little something to the sauce. Let this simmer and reduce for several hours, stirring occasionally and proceed as you would to make spaghetti. You can freeze whatever sauce is left over, with or without meat, for supper another night.
Enjoy.
Saturday, August 15, 2009
Experimenting
Tonight I am planning on making a rib roast. I had one in the freezer and have never cooked one so today I am playing with this one.
The recipe I found instructed me to season flour with salt, pepper, rosemary, garlic and thyme and rub into the standing rib roast well. Pre-heat the oven to 400 and let cook for 20 minutes, then reduce heat to 250 and let roast cook 20 minutes per pound ( for medium rare). Let rest for 15-20 minutes before serving.
I also have some new potatoes that I will drizzle with olive oil and sprinkle with the same seasoning I used on the meat (minus the flour) and roast, too. I like horseradish on my beef, but my family prefers au jus, so I will use the dripping from the roast, along with a can of beef broth and a little red wine or bourbon, reduced down a bit to make that for them. It seems fancy, but it is really just a roast in the oven.
Happy Saturday!
The recipe I found instructed me to season flour with salt, pepper, rosemary, garlic and thyme and rub into the standing rib roast well. Pre-heat the oven to 400 and let cook for 20 minutes, then reduce heat to 250 and let roast cook 20 minutes per pound ( for medium rare). Let rest for 15-20 minutes before serving.
I also have some new potatoes that I will drizzle with olive oil and sprinkle with the same seasoning I used on the meat (minus the flour) and roast, too. I like horseradish on my beef, but my family prefers au jus, so I will use the dripping from the roast, along with a can of beef broth and a little red wine or bourbon, reduced down a bit to make that for them. It seems fancy, but it is really just a roast in the oven.
Happy Saturday!
Friday, August 14, 2009
FRIDAY!!!
As a stay home mom, the day of the week doesn't make much difference to me, but for DH and the kids, I am glad it is Friday. Because I don't have to worry about leftovers for lunch tomorrow I am cook easy tonight. Fish sandwiches and fries.
Preheat your oven to 400. lightly oil a cookie sheet or baking stone and let it sit in the oven while the oven heats up. Then dip fish fillets ( I am using tilapia) first in egg, then in seasoned breadcrumbs, then onto the hot pan. Bake until the fish flakes easily, usually about 15-20 minutes. I like these served on hoagie rolls with lettuce, avocado and mayo, everyone else around here puts ketchup on them, so serve as you wish and enjoy with fries.
Have a beautiful sunny Friday everyone.
Preheat your oven to 400. lightly oil a cookie sheet or baking stone and let it sit in the oven while the oven heats up. Then dip fish fillets ( I am using tilapia) first in egg, then in seasoned breadcrumbs, then onto the hot pan. Bake until the fish flakes easily, usually about 15-20 minutes. I like these served on hoagie rolls with lettuce, avocado and mayo, everyone else around here puts ketchup on them, so serve as you wish and enjoy with fries.
Have a beautiful sunny Friday everyone.
Thursday, August 13, 2009
Gotta Love a Hot Brown
Tonight I am making hot browns! YUM! I am starting with a turkey roast with gravy, cooked according to package instructions. Slice the turkey, layer on toast, top with gravy, crisply cooked bacon and cheese. Serve with mashed potatoes. Fantastic. It is really and easy meal on a busy day. Have a great one, everyone.
Wednesday, August 12, 2009
The First Day of School
Summer break is over already. The kids started back to school today. Because I let my first grader pick last night, my 5th grader got to pick tonight and he wanted my famous breakfast casserole. Super easy!
Brown and drain a pound of sausage, mix with 9 egg, scrambled, 1 cup of shredded cheese, 1 cup of cubed bread, 1 t mustard, and stir well. pour into a casserole dish and bake til set and starting to brown. I am also making biscuits and gravy and fried potatoes. The watermelon in the fridge will add some color and round out the meal.
Happy Back to School everyone!
Brown and drain a pound of sausage, mix with 9 egg, scrambled, 1 cup of shredded cheese, 1 cup of cubed bread, 1 t mustard, and stir well. pour into a casserole dish and bake til set and starting to brown. I am also making biscuits and gravy and fried potatoes. The watermelon in the fridge will add some color and round out the meal.
Happy Back to School everyone!
Tuesday, August 11, 2009
The Last Day of Summer
My six year old planned tonight's menu. (her brother planned tomorrow night's) So in honor of the last day of summer vacation we are having homemade chicken nuggets, deep fried corn nuggets, green beans and mashed potatoes. She wanted grilled okra, too, but I don't have any okra today.
For the Chicken Nuggets, I will cut boneless, skinless chicken breast into bite sized pieces and bread them with shake n bake or oven fry or one of those type coatings. Usually the package has instructions. For the grownups, I make a buffalo style sauce made with hot sauce, garlic powder, chili powder and honey, mix all in a pan and bring to a boil. Toss the nuggets to coat.
For the Corn Nuggets, which are her very favorite, I mix up a package of Jiffy cornbread and add enough corn (whole, cream or a combination to suit you) to make the mix primarily corn, and a little (about 1/2 c) extra sugar. You almost can't get them too sweet. When you have a stiff dough, drop them in hot oil and fry till crispy and done. She like them dipped in sweet and sour sauce, but they are good in honey mustard, ketchup or just plain.
Enjoy your last day of break and have a great school year.
For the Chicken Nuggets, I will cut boneless, skinless chicken breast into bite sized pieces and bread them with shake n bake or oven fry or one of those type coatings. Usually the package has instructions. For the grownups, I make a buffalo style sauce made with hot sauce, garlic powder, chili powder and honey, mix all in a pan and bring to a boil. Toss the nuggets to coat.
For the Corn Nuggets, which are her very favorite, I mix up a package of Jiffy cornbread and add enough corn (whole, cream or a combination to suit you) to make the mix primarily corn, and a little (about 1/2 c) extra sugar. You almost can't get them too sweet. When you have a stiff dough, drop them in hot oil and fry till crispy and done. She like them dipped in sweet and sour sauce, but they are good in honey mustard, ketchup or just plain.
Enjoy your last day of break and have a great school year.
Sunday, August 9, 2009
Fried Ice Cream
Today looks like it is going to be crazy! We are having a family lunch and my grandmother's, then going to pick corn to put up for the winter. We are just grilling burgers for supper because they are quick and easy. I have had several requests for my fried ice cream recipe so I am posting it today.
Crush a cup of corn flakes and mix in 1/4 c sugar and 1 T cinnamon. Melt a bit of butter in a skillet and brown a small tortilla for each person. Lay the tortilla on a plate and sprinkle with sugar and cinnamon.
Scoop ice cream ( I use vanilla but my kids like chocolate for this, too). The ice cream needs to be packed into a pretty tight ball. Roll the ice cream in the cornflakes mixture and place on the tortilla. Top with whipped topping, cherries, hot fudge, whatever you like.
Enjoy.
Crush a cup of corn flakes and mix in 1/4 c sugar and 1 T cinnamon. Melt a bit of butter in a skillet and brown a small tortilla for each person. Lay the tortilla on a plate and sprinkle with sugar and cinnamon.
Scoop ice cream ( I use vanilla but my kids like chocolate for this, too). The ice cream needs to be packed into a pretty tight ball. Roll the ice cream in the cornflakes mixture and place on the tortilla. Top with whipped topping, cherries, hot fudge, whatever you like.
Enjoy.
Saturday, August 8, 2009
Taco Night!
I am finishing up the last of my green beans and am starting on salsa. The spicy tomato smell in my kitchen is making me crave tacos.
I will make beef tacos for most of us, ( I just buy a taco dinner kit in a box)but for my picky eater I will open a can of chicken and season it with ground cumin and chili powder. (She doesn't like beef) We like refried beans, black beans, lettuce, tomatoes, sour cream, black olives, taco sauce, salsa and ranch dressing.
Taco night is a lot of fun, maybe we'll rent a movie and make it movie night, too. Happy Saturday everyone, stay inside where is is cool.
I will make beef tacos for most of us, ( I just buy a taco dinner kit in a box)but for my picky eater I will open a can of chicken and season it with ground cumin and chili powder. (She doesn't like beef) We like refried beans, black beans, lettuce, tomatoes, sour cream, black olives, taco sauce, salsa and ranch dressing.
Taco night is a lot of fun, maybe we'll rent a movie and make it movie night, too. Happy Saturday everyone, stay inside where is is cool.
Friday, August 7, 2009
I'm Taking a Night Off!
Tomorrow is my baby sister's birthday so we are going out to eat tonight. I'll be back tomorrow with something yummy to eat. Happy Friday everyone.
Thursday, August 6, 2009
Spicy Pork Chops
Tonight I am grilling pork chops to go with all the veggies I am busy with from the garden.
For the marinade, 1/3 cup Worcestershire, 1/3 cup soy sauce, 1/2 t garlic powder, 1 t chili powder, 1 T brown sugar, 1/4 c lemon or lime juice. Mix well and pour over chops in a zipper bag. Let marinate for up to 12 hours. Grill. Yum. Because I have them, I am going to slice a fresh peach and marinate and grill it with the chops. It may not be any good, but you never know unless you try!
I will serve these with roasted new potatoes, fresh green beans and corn on the cob.
Today I am breaking and canning green beans so something I can just toss on the grill makes life so much easier. Enjoy.
For the marinade, 1/3 cup Worcestershire, 1/3 cup soy sauce, 1/2 t garlic powder, 1 t chili powder, 1 T brown sugar, 1/4 c lemon or lime juice. Mix well and pour over chops in a zipper bag. Let marinate for up to 12 hours. Grill. Yum. Because I have them, I am going to slice a fresh peach and marinate and grill it with the chops. It may not be any good, but you never know unless you try!
I will serve these with roasted new potatoes, fresh green beans and corn on the cob.
Today I am breaking and canning green beans so something I can just toss on the grill makes life so much easier. Enjoy.
Wednesday, August 5, 2009
Farmhouse Chicken
I found this recipe in a magazine ages ago and have made it some many times that when I lost the recipe it didn't matter. It is always a hit with my kids.
Marinate boneless, skinless chicken breasts or tenders in a little (1/2 c) Italian salad dressing. Heat a skillet with a little butter or oil and cook the ckicken till brown on bothe sides and done through. Remove the chicken. Add about a cupof liquid to the pan. Broth is good, red wine is better, I use about 1/2 cup of each. Stir and scrape to get the browned bit off. Add 3-4 ounces cream cheese. I use low fat. Fat free doesn't melt right. I also add a spoonful of sour crean (fat free does work fine, here) Stir with a whisk to incorporate well with the liquid. It won't be totally smooth. Return the chicken to the pan and cover, stirring often for 10-15 minutes.
Serve over noodles or rice. Yummy.
Marinate boneless, skinless chicken breasts or tenders in a little (1/2 c) Italian salad dressing. Heat a skillet with a little butter or oil and cook the ckicken till brown on bothe sides and done through. Remove the chicken. Add about a cupof liquid to the pan. Broth is good, red wine is better, I use about 1/2 cup of each. Stir and scrape to get the browned bit off. Add 3-4 ounces cream cheese. I use low fat. Fat free doesn't melt right. I also add a spoonful of sour crean (fat free does work fine, here) Stir with a whisk to incorporate well with the liquid. It won't be totally smooth. Return the chicken to the pan and cover, stirring often for 10-15 minutes.
Serve over noodles or rice. Yummy.
Tuesday, August 4, 2009
What to do with Leftovers
Yesterday I cooked a beef roast and had roast beef sandwiches for supper last night. Tonight I am going chop the leftover roast, mix it with gravy and serve it over mashed potatoes and biscuits. I can make gravy but it is not as good as what you can buy in a jar so I will use that. I will probably make biscuits from scratch and will include the recipe, but canned biscuits work just fine for this.
Angel Biscuits
2 1/2 c self rising flour
2 T sugar
1/2 cup butter
1 T warm water
1 package dry yeast
1 cup buttermilk ( plain milk works, too)
While oven heats, melt 1/4 cup butter in the pan you are uasing. Mix the dry ingredients, cut butter into cry ingredients until the mixture resembles cornmeal. Disolve yeast in warm water. Combine liquid with dry ingredients to make a stiff dough. roll out to 1/2 inch thick and cut into 2 inch biscuits. Bake at 450 until brown.
These are even better if you mix up the dough a day or two in advance and store in the fridge.
Angel Biscuits
2 1/2 c self rising flour
2 T sugar
1/2 cup butter
1 T warm water
1 package dry yeast
1 cup buttermilk ( plain milk works, too)
While oven heats, melt 1/4 cup butter in the pan you are uasing. Mix the dry ingredients, cut butter into cry ingredients until the mixture resembles cornmeal. Disolve yeast in warm water. Combine liquid with dry ingredients to make a stiff dough. roll out to 1/2 inch thick and cut into 2 inch biscuits. Bake at 450 until brown.
These are even better if you mix up the dough a day or two in advance and store in the fridge.
Monday, August 3, 2009
Bonus Post (Cobbler)
I have some fresh, yummy, juicy peaches and I am making peach cobbler.
Cut up your fruit and sprinkle with sugar.
3/4 cup melted butter, 3/4 cup flour, 3/4 cup milk, 3/4 cup sugar. Mix butter and flour till smooth, stir in milk and sugar. Add 2 cups of fruit (more or less, depending on your preference) Bake at 350 until very brown. Top with cool whip or vanilla ice cream. Serve warm. Taste just like summer.
Cut up your fruit and sprinkle with sugar.
3/4 cup melted butter, 3/4 cup flour, 3/4 cup milk, 3/4 cup sugar. Mix butter and flour till smooth, stir in milk and sugar. Add 2 cups of fruit (more or less, depending on your preference) Bake at 350 until very brown. Top with cool whip or vanilla ice cream. Serve warm. Taste just like summer.
The Beginning of the End
It is Monday morning, the last full week before school starts. I guess we will be trying to jam everything we haven't done yet this summer into this week. Because I know how busy we will be this week, I am going to try to get a little more bang for my buck out of supper tonight. I have a very large roast to go in the crock pot this morning. When I get home I will slice some of it for roast beef sandwiches. The rest I will save for tomorrow night.
Heat butter or oil in a skillet and add a slice of onion. Salt and pepper the roast and brown well in the hot skillet. Move the roast to the crock pot and stir some liquid into the pan to get all the brown bits of yummy flavor (water, broth, whatever) and pour the liquid into the crock pot, too. Add a clove of garlic, a bay leaf and some Italian seasoning to the crock pot and turn on low all day (8-10) hours.
When you are ready to eat, allow the roast to rest on a plate for 10 minutes, slice and serve. I like this on hoagie rolls. It is also good open faced with gravy on top.
Fries and a salad or cole slaw round this meal out and tomorrow we will do something different with the left overs.
Heat butter or oil in a skillet and add a slice of onion. Salt and pepper the roast and brown well in the hot skillet. Move the roast to the crock pot and stir some liquid into the pan to get all the brown bits of yummy flavor (water, broth, whatever) and pour the liquid into the crock pot, too. Add a clove of garlic, a bay leaf and some Italian seasoning to the crock pot and turn on low all day (8-10) hours.
When you are ready to eat, allow the roast to rest on a plate for 10 minutes, slice and serve. I like this on hoagie rolls. It is also good open faced with gravy on top.
Fries and a salad or cole slaw round this meal out and tomorrow we will do something different with the left overs.
Sunday, August 2, 2009
Sunday. . . . .
DH had to work today so there won't be much happening around here today. I have fresh green beans and squash from the garden, baked beans left over from our cookout last night. I will make crock pot pork chops and rice to go with them so I can be lazy this afternoon.
In your crock pot, mix 1 cup long cooking rice, 1 1/2 cup water, 1/2 cup barbecue sauce, a couple tablespoons Worcestershire sauce, and a beef bullion cube. Top with enough pork chops to feed your family, cook on low all day. Yummy and lazy. Have a sunny, lazy Sunday and enjoy your easy lazy supper.
In your crock pot, mix 1 cup long cooking rice, 1 1/2 cup water, 1/2 cup barbecue sauce, a couple tablespoons Worcestershire sauce, and a beef bullion cube. Top with enough pork chops to feed your family, cook on low all day. Yummy and lazy. Have a sunny, lazy Sunday and enjoy your easy lazy supper.
Saturday, August 1, 2009
Cookout!
Tonight we are going to a barbecue because we have family in from out of town. I am taking my often requested ( and previously posted) baked beans but thought you might like my recipe for squash casserole for your next cook out.
4 cups squash (a mix of squash and zucchini is good, too.)
1/4 c chopped onion
1/4 c chopped bell pepper
1 chicken bullion cube
just enough water to cook squash
cook the squash, onion, and pepper in the water with the bullion cube. Drain. Add 1/2 cup mayo, 1 egg and 1 cup shredded cheese. Mix well. Pour into a casserole dish and top with bread crumbs. Bake at 350 for 30-35 minutes.
Have a great weekend everyone.
4 cups squash (a mix of squash and zucchini is good, too.)
1/4 c chopped onion
1/4 c chopped bell pepper
1 chicken bullion cube
just enough water to cook squash
cook the squash, onion, and pepper in the water with the bullion cube. Drain. Add 1/2 cup mayo, 1 egg and 1 cup shredded cheese. Mix well. Pour into a casserole dish and top with bread crumbs. Bake at 350 for 30-35 minutes.
Have a great weekend everyone.
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