When the nights start turning cool, like they have this week, I start thinking about big pots of soup for supper. You will soon see recipes for vegetable soup, bean soup, potato soup, whatever sounds good today. But today, I think White Chili sounds best.
Dry beans or canned work well, but I will be using canned today because I didn't think to soak beans last night. Drain and rinse the beans, add a couple cans of chicken broth, a small can of chopped green chiles, and a large can of chicken is easiest, but a rotisserie chicken or (my personal favorite) a pit barbecued chicken, cleaned up and chopped are tastiest. Add garlic powder, onion powder and chili powder and let simmer. If you like it really spicy, a couple drops of hot sauce or a chopped jalapeno can add that. You can cook this up quickly using canned beans, but the longer it simmers the better it will be.
I like to make Mexican corn bread to go with this. Preheat the oven to 425, add oil to the pan you are cooking this in and let in heat in the oven. Mix 2 cups self rising cornmeal, 1/2 cup sugar, 1 egg, 2 T oil, 1/2 cup sour cream and enough milk to make a pourable batter, add 1 can creamed corn and a finely chopped jalapeno pepper. Pour 1/2 the batter into a hot pan (I use a cast iron skillet), sprinkle 3/4 -1 cup shredded cheese on the batter and pour the rest of the batter over the cheese. Bake about 30 minutes, until quite brown on top.
Sprinkle a little cheese over the soup when you serve it. Enjoy!
Wednesday, September 30, 2009
Tuesday, September 29, 2009
Crispy Pork Bits
Tonight my baby sister is coming out to supper (maybe). She is sort of a picky eater so I am making something with lots of veggies.
I have a family sized package of boneless pork ribs. I will cut them into small bite sized pieces, and toss them with a little olive oil and blackening spice (Cajun seasoning, oregano, thyme, pepper), pour into a pan and broil, stirring every few minutes until done and crisp. Remove meat from pan and keep warm. Pour a can of beef broth into the pan and scrape up all the brown crispy goodness. Let the broth reduce down. (A little red wine is good in the broth, too.) In a separate pan, saute mushrooms and onions seasoned with the same blackening spice till quite brown, serve pork, mushrooms and onions over rice with the pan sauce. I will serve all this with green beans, squash casserole, grilled okra and (leftover) mac and cheese. Yummy!
Happy Tuesday everyone.
I have a family sized package of boneless pork ribs. I will cut them into small bite sized pieces, and toss them with a little olive oil and blackening spice (Cajun seasoning, oregano, thyme, pepper), pour into a pan and broil, stirring every few minutes until done and crisp. Remove meat from pan and keep warm. Pour a can of beef broth into the pan and scrape up all the brown crispy goodness. Let the broth reduce down. (A little red wine is good in the broth, too.) In a separate pan, saute mushrooms and onions seasoned with the same blackening spice till quite brown, serve pork, mushrooms and onions over rice with the pan sauce. I will serve all this with green beans, squash casserole, grilled okra and (leftover) mac and cheese. Yummy!
Happy Tuesday everyone.
Monday, September 28, 2009
A Different Kind of Game Food
It is Monday night again, time for game food and football. I will be making my standard fare, buffalo chicken, but the kids don't really like it so I have found a yummy looking pizza "pie" recipe I am trying out for them, along with a spicy mac and cheese that everyone can agree on.
1 unbaked 9-inch frozen pie shell, 1 pkg. shredded pizza type cheese, divided, 1/2 - 3/4 cup of pizza toppings, chopped (pepperoni, sausage, bacon, whatever you like on your pizza), 1 can (12 fl. oz.) evaporated milk (I use reduced fat or fat free), 3 large eggs, beaten, 2 tablespoons all-purpose flour, 1 teaspoon dried Italian seasoning and 1/8 teaspoon garlic powder.
Preheat oven to 350º F, sprinkle 1 cup cheese and half of pizza toppings onto bottom of pie shell.
Whisk evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese. Decorate top with remaining pizza toppings. Place quiche (don't call this a quiche when talking to your kids, they won't eat it) on baking sheet. Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving.
2 cups dry elbow macaroni, 1 cup shredded cheddar cheese, 1 cup shredded Pepper Jack cheese, divided, 1 cup shredded Velveeta cheese, 1 can (12 fl. oz.) evaporated milk (fat free or reduced fat), 1/2 teaspoon ground black pepper, 1/2 to 1 cup broken tortilla chips (your choice of color)
Preheat oven to 350º F. Lightly grease 2 1/2- quart casserole dish, cook macaroni in large saucepan according to package directions; drain. Return to saucepan. Add cheddar cheese, 1/2 cup Pepper Jack cheese, Velveeta, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese and tortilla chips in small bowl. Sprinkle over top. Cover tightly with foil. Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.
Pizza and mac and cheese, 2 total kid pleasers, and buffalo wings and football, what else could you want on a Monday night?
For anyone interested, I am attempting to compile these recipes into a book. I will keep you posted.
1 unbaked 9-inch frozen pie shell, 1 pkg. shredded pizza type cheese, divided, 1/2 - 3/4 cup of pizza toppings, chopped (pepperoni, sausage, bacon, whatever you like on your pizza), 1 can (12 fl. oz.) evaporated milk (I use reduced fat or fat free), 3 large eggs, beaten, 2 tablespoons all-purpose flour, 1 teaspoon dried Italian seasoning and 1/8 teaspoon garlic powder.
Preheat oven to 350º F, sprinkle 1 cup cheese and half of pizza toppings onto bottom of pie shell.
Whisk evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese. Decorate top with remaining pizza toppings. Place quiche (don't call this a quiche when talking to your kids, they won't eat it) on baking sheet. Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving.
2 cups dry elbow macaroni, 1 cup shredded cheddar cheese, 1 cup shredded Pepper Jack cheese, divided, 1 cup shredded Velveeta cheese, 1 can (12 fl. oz.) evaporated milk (fat free or reduced fat), 1/2 teaspoon ground black pepper, 1/2 to 1 cup broken tortilla chips (your choice of color)
Preheat oven to 350º F. Lightly grease 2 1/2- quart casserole dish, cook macaroni in large saucepan according to package directions; drain. Return to saucepan. Add cheddar cheese, 1/2 cup Pepper Jack cheese, Velveeta, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese and tortilla chips in small bowl. Sprinkle over top. Cover tightly with foil. Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.
Pizza and mac and cheese, 2 total kid pleasers, and buffalo wings and football, what else could you want on a Monday night?
For anyone interested, I am attempting to compile these recipes into a book. I will keep you posted.
Sunday, September 27, 2009
Serious Cooking!
Today is my wedding anniversary and I love to spend time in the kitchen preparing a special supper for the special man in my life. The fact that today is Sunday and I like to cook and watch football on Sunday is just icing on the cake.
The first thing I will make is dessert, so it can cool and be ready to eat when we are. I have a box mix of raspberry bars that have a recipe for raspberry cheese cake on the box. I will make these, in muffin cups for individual servings. These look much harder than they really are.
For supper I am making pork chops and loaded baked potatoes. I will also make a salad, or a green veggie, but the chops and the potatoes are the main part of the meal. I will start by making a sauce for the chops.
1 c brown sugar, 1/2 c teriyaki sauce, 1T soy, 1/2 c pineapple juice and 1/4 c bourbon, a dash each garlic powder, onion powder and cayenne pepper. Mix well in a small saucepan and simmer till thick. (this takes a while so I usually double the recipe because it keeps well). Before grilling, season the chops with salt, pepper, Italian seasoning, a little garlic and onion powder. While cooking, baste with sauce. Serve with a dish of sauce on the side. This sauce is also good on steak, shrimp, just about anything.
The potatoes are easy, bake them, scrape out the potato, mash with butter, sour cream, shredded cheese, bacon bits, finely chopped ham, whatever you like on your potato and stuff back into the skin. Sprinkle with paprika and chives and bake till they start to brown on top.
This meal looks really impressive on a plate, but isn't as labor intensive as it first seems. Happy Sunday everyone and Happy 12th Anniversary, Jeff.
The first thing I will make is dessert, so it can cool and be ready to eat when we are. I have a box mix of raspberry bars that have a recipe for raspberry cheese cake on the box. I will make these, in muffin cups for individual servings. These look much harder than they really are.
For supper I am making pork chops and loaded baked potatoes. I will also make a salad, or a green veggie, but the chops and the potatoes are the main part of the meal. I will start by making a sauce for the chops.
1 c brown sugar, 1/2 c teriyaki sauce, 1T soy, 1/2 c pineapple juice and 1/4 c bourbon, a dash each garlic powder, onion powder and cayenne pepper. Mix well in a small saucepan and simmer till thick. (this takes a while so I usually double the recipe because it keeps well). Before grilling, season the chops with salt, pepper, Italian seasoning, a little garlic and onion powder. While cooking, baste with sauce. Serve with a dish of sauce on the side. This sauce is also good on steak, shrimp, just about anything.
The potatoes are easy, bake them, scrape out the potato, mash with butter, sour cream, shredded cheese, bacon bits, finely chopped ham, whatever you like on your potato and stuff back into the skin. Sprinkle with paprika and chives and bake till they start to brown on top.
This meal looks really impressive on a plate, but isn't as labor intensive as it first seems. Happy Sunday everyone and Happy 12th Anniversary, Jeff.
Saturday, September 26, 2009
Date Night!
Last night was Fall Festival (which was a huge success), so I was a school all night and didn't cook.
Tonight I have a date with my husband because our anniversary is this weekend so I am not cooking, but be prepared for tomorrow, I will bee cooking a big special meal for our anniversary. Happy Saturday!
Tonight I have a date with my husband because our anniversary is this weekend so I am not cooking, but be prepared for tomorrow, I will bee cooking a big special meal for our anniversary. Happy Saturday!
Friday, September 25, 2009
Everybody Loves Pie
Tonight is the Fall Festival at school so I won't be cooking, I'll be working booths for screaming giggling children and grabbing a bite where I can. However, just because I'm not cooking doesn't mean you can't! I thought you might like my recipe for Jeff's favorite pie, a chocolate, pecan conglomeration that he could eat in one sitting.
Of Course, every pie begins with a crust, GO BUY ONE! I can not make a pie crust (well, I can, but it is so tough you can't cut it), so if you can, I would like to know how.
1 pie crust
3 large eggs
2 large egg yolks
2/3 cup brown sugar
3/4 cup corn syrup (light or dark will work)
5 T melted butter
1/4 cup bourbon, optional
2/3 cup semi sweet chocolate chips
1 1/4 cup pecan pieces
Preheat the oven to 350. In a large bowl whisk together eggs, egg yolks and sugar. Add corn syrup, butter and bourbon. Sprinkle 1/2 the chips over the bottom of the crust, then add pie filling, then 1/2 the pecans, the rest of the chips, then the rest of the pecans. (or mix the chips and nuts into the filling and dump it all in at once) Bake for 55 minutes, turn off the oven and let it set for another 15-20 minutes. Let cool at least 2 hours, serve with ice cream.
Fantastic.
Of Course, every pie begins with a crust, GO BUY ONE! I can not make a pie crust (well, I can, but it is so tough you can't cut it), so if you can, I would like to know how.
1 pie crust
3 large eggs
2 large egg yolks
2/3 cup brown sugar
3/4 cup corn syrup (light or dark will work)
5 T melted butter
1/4 cup bourbon, optional
2/3 cup semi sweet chocolate chips
1 1/4 cup pecan pieces
Preheat the oven to 350. In a large bowl whisk together eggs, egg yolks and sugar. Add corn syrup, butter and bourbon. Sprinkle 1/2 the chips over the bottom of the crust, then add pie filling, then 1/2 the pecans, the rest of the chips, then the rest of the pecans. (or mix the chips and nuts into the filling and dump it all in at once) Bake for 55 minutes, turn off the oven and let it set for another 15-20 minutes. Let cool at least 2 hours, serve with ice cream.
Fantastic.
Thursday, September 24, 2009
Turkey Day
Today, the smell of fall is in the air, I have apples cooking on the stove and turkey planned for supper.
My kids love the white meat turkey roasts fro Jennie-O. They are super easy and even come with gravy. I will make dressing to go with it and supper is done.
Cook the turkey according to package directions. I will make homemade cornbread dressing, but prepackaged works almost as well.
We like cornbread dressing so I save and freeze leftover cornbread whenever we have it. You will need 6-8 cups of crumbled cornbread for this recipe. Start by melting about 1/2 stick of butter in a large skillet, add chopped onion ( I only use a little, about 1/4 but the actual recipe calls for 2 cups), about a cup chopped celery, a clove of garlic, a cup chopped apples, and cook till tender. Remove from heat and add 1 T parsley, 1 - 1/12 t sage, 1/2 t each salt and pepper. Mix into the cornbread, then add about a cup of chicken broth and 2 beaten eggs. Mix well, spread in a pan and bake at 350 for 30-45 minutes. YUMMY!
My kids love the white meat turkey roasts fro Jennie-O. They are super easy and even come with gravy. I will make dressing to go with it and supper is done.
Cook the turkey according to package directions. I will make homemade cornbread dressing, but prepackaged works almost as well.
We like cornbread dressing so I save and freeze leftover cornbread whenever we have it. You will need 6-8 cups of crumbled cornbread for this recipe. Start by melting about 1/2 stick of butter in a large skillet, add chopped onion ( I only use a little, about 1/4 but the actual recipe calls for 2 cups), about a cup chopped celery, a clove of garlic, a cup chopped apples, and cook till tender. Remove from heat and add 1 T parsley, 1 - 1/12 t sage, 1/2 t each salt and pepper. Mix into the cornbread, then add about a cup of chicken broth and 2 beaten eggs. Mix well, spread in a pan and bake at 350 for 30-45 minutes. YUMMY!
Wednesday, September 23, 2009
Mom Needs a Night Off.
My house is a mess, my laundry needs to be done and I have a 1/2 bushel of apples begging to be canned. I have too much to do today to worry about supper. I asked the kids what they wanted for supper tonight and I got just the answer I wanted "Brats". We like the smoked bratwurst with cheese inside and I just happened to have some in the freezer. YAY MOM! Simmer them in a little beer, onion, garlic, pepperoncini peppers and black pepper, then onto the grill. Let the beer mixture reduce till thick and serve over the brats with mustard. French fries make a good side (chips work in a pinch), and Mom gets an easy night. Have a great day everyone!
Tuesday, September 22, 2009
Honey Mustard Pork Chops
Today I am making one of Jeff's favorite meals. Pork chops marinated in honey mustard. I am also cooking the last of the green beans from my garden and potatoes of some sort, maybe mashed.
For the chops, I have some boneless loin chops. Spread both sides with honey mustard (store bought is fine) lay out on a plate and refrigerate till you are ready to cook them. Then, bread them with whatever brand you prefer, shake 'n' bake, ovenfry, whatever you like best and bake according to the package.
For dessert I am making apple turnovers. I will use canned biscuits rolled out flat for the dough, fill them with apple pie filling (or cooked apples), fold over and seal. Bake or pan fry till brown and serve with ice cream or cool whip. YUMMY!! Have a great day.
For the chops, I have some boneless loin chops. Spread both sides with honey mustard (store bought is fine) lay out on a plate and refrigerate till you are ready to cook them. Then, bread them with whatever brand you prefer, shake 'n' bake, ovenfry, whatever you like best and bake according to the package.
For dessert I am making apple turnovers. I will use canned biscuits rolled out flat for the dough, fill them with apple pie filling (or cooked apples), fold over and seal. Bake or pan fry till brown and serve with ice cream or cool whip. YUMMY!! Have a great day.
Monday, September 21, 2009
I Love Mondays!
This time of year, Sundays and Mondays are my favorite. There is nothing like game food and football. Tonight I am making my standard buffalo chicken tenders, but I am making ham and cheese rolls and mini quiche to go with them. Both are really easy and use pre-made pastry.
For the ham and cheese rolls, thaw puff pastry dough, layer with thinly sliced ham and shredded cheddar cheese, roll up and slice into pinwheels. Bake according to the directions on the puff pastry. The mini quiches start as mini fillo shells, sprinkle chopped ham and shredded cheese into each, then fill with beaten egg and bake at 350 for about 10 minutes, till the egg is done. Both are easy to make, finger foods that go great at a living room tailgate party. Enjoy the game!
For the ham and cheese rolls, thaw puff pastry dough, layer with thinly sliced ham and shredded cheddar cheese, roll up and slice into pinwheels. Bake according to the directions on the puff pastry. The mini quiches start as mini fillo shells, sprinkle chopped ham and shredded cheese into each, then fill with beaten egg and bake at 350 for about 10 minutes, till the egg is done. Both are easy to make, finger foods that go great at a living room tailgate party. Enjoy the game!
Sunday, September 20, 2009
Spaghetti Sunday
The kids planned supper tonight and they made my life easy. Spaghetti! I will start with a jar of sauce from the grocery and dress it up with some of my homemade sauce, some fresh herbs, ground beef and sausage and a little red wine. We like lots of mozzarella and Parmesan cheese, and garlic bread. It makes a quick easy meal on a day Mom has a headache. Happy Sunday everyone.
Saturday, September 19, 2009
Just Steak!
There is nothing in the world like a great big peice of tender juicy steak. So tonight that is what I am cooking, with all the fixings.
I have a very large sirloin steak, that I will marinate in 2T Worcestershire sauce, 2T soy sauce, 4 t chili powder, 1 t garlic powder, 1 1/2 t meat tenderizer, 2 t paprika, 2 t pepper, 1 t cayenne, 1 t onion powder, 1 t Italian seasoning, 2 c water. Mix all ingredients, add to steaks in a zipper bag and marinate for 12-24 hours. Grill to the appropriate doneness.
I like to set aside a little marinade (before I put the steaks in it) and marinate some mushrooms and onions to serve with the steak.
Because my darling husband prefers fried potatoes to almost anything, I will fry a pan of red potatoes, seasoned with some of the same dry seasoning that went into the steak marinade. Add a tossed green salad and some fresh hot bread and you have a meal better than anything you could get at a restaurant.
I have a very large sirloin steak, that I will marinate in 2T Worcestershire sauce, 2T soy sauce, 4 t chili powder, 1 t garlic powder, 1 1/2 t meat tenderizer, 2 t paprika, 2 t pepper, 1 t cayenne, 1 t onion powder, 1 t Italian seasoning, 2 c water. Mix all ingredients, add to steaks in a zipper bag and marinate for 12-24 hours. Grill to the appropriate doneness.
I like to set aside a little marinade (before I put the steaks in it) and marinate some mushrooms and onions to serve with the steak.
Because my darling husband prefers fried potatoes to almost anything, I will fry a pan of red potatoes, seasoned with some of the same dry seasoning that went into the steak marinade. Add a tossed green salad and some fresh hot bread and you have a meal better than anything you could get at a restaurant.
Friday, September 18, 2009
Barbecue Beef
Last night we had pot roast. It was very good and we had lots of leftovers. Tonight I am going to shred and barbecue the beef for sandwiches.
Cut the beef up fine (I use scissors) and mix in a pan with your favorite barbecue sauce. Simmer till warm and serve on buns.
I have a very good recipe for barbecue sauce: 1 c ketchup, 1 c red wine vinegar, 1/2 c brown sugar, 1/4 cup molasses (honey works well, too) 1 1/2 t liquid smoke, 1/4 t each pepper, garlic powder, onion powder. Whisk together and simmer till thick. I make this up and keep it in the fridge, just like any barbecue sauce.
I will serve these sandwiches with potato salad or fries and a green vegetable. Yummy, easy, and it takes care of the leftovers in the fridge. Happy Friday everyone.
Cut the beef up fine (I use scissors) and mix in a pan with your favorite barbecue sauce. Simmer till warm and serve on buns.
I have a very good recipe for barbecue sauce: 1 c ketchup, 1 c red wine vinegar, 1/2 c brown sugar, 1/4 cup molasses (honey works well, too) 1 1/2 t liquid smoke, 1/4 t each pepper, garlic powder, onion powder. Whisk together and simmer till thick. I make this up and keep it in the fridge, just like any barbecue sauce.
I will serve these sandwiches with potato salad or fries and a green vegetable. Yummy, easy, and it takes care of the leftovers in the fridge. Happy Friday everyone.
Thursday, September 17, 2009
Plain Old Pot Roast
Yesterday I got creative with my hamburgers. If you tried the recipe, let me know how they turn out because I got distracted after I put them on the grill and burned them to ash. We had to order pizza because I ruined supper. Tonight I am cooking a roast in the crock pot. I don't think I can screw that up.
Melt a little butter in a heavy skillet, add a slice or 2 of onion and a clove of garlic. Salt and pepper the roast to taste, and brown on all sides in the butter. When the roast is nice and brown, put it in the crock pot. Deglaze the skillet with a little water, broth or wine and pour that in on top of the roast. We like oregano, basil, thyme and rosemary on ours, so, dump those in, along with a can of beef broth and a can of cream of mushroom soup.
Peel and quarter carrots and potatoes into the crock pot, put the lid on and let cook all day. When you are ready to eat, put the roast and veggies on a plate, strain out the juice from the crock pot (I skim off the fat) and thicken for gravy. Supper will taste like you worked all day on it. Enjoy.
Wednesday, September 16, 2009
Pizza Burgers
Tonight I am going to try to get a little creative with my hamburgers. Pizza is a favorite around here so I am going to add some pizza flavor to my hamburgers. . .
To a pound of ground beef, add 1/2 pound of sausage and a 1/2 package pepperoni, chopped. Mix in an egg, breadcrumbs and Italian seasonings. I will use fresh oregano, basil and thyme from my herb garden, but dried is fine, too. Mix well and patty. Freeze for a bit to help them stay together on the grill. Grill, top with pizza sauce and mozzarella cheese. (My kids like pineapple on their pizza so I will have some of that on hand, too.)
I will serve these with fries and a salad. Let me know what you think because this is a new recipe.
To a pound of ground beef, add 1/2 pound of sausage and a 1/2 package pepperoni, chopped. Mix in an egg, breadcrumbs and Italian seasonings. I will use fresh oregano, basil and thyme from my herb garden, but dried is fine, too. Mix well and patty. Freeze for a bit to help them stay together on the grill. Grill, top with pizza sauce and mozzarella cheese. (My kids like pineapple on their pizza so I will have some of that on hand, too.)
I will serve these with fries and a salad. Let me know what you think because this is a new recipe.
Tuesday, September 15, 2009
Crock Pot Chicken
Today I am trying something a little different with one of our favorites. I have a recipe for "Farmhouse Chicken" that I am going to try in the crock pot.
I have put some chicken, I used thighs, but anything would work, in the crock pot with about a cup of Italian salad dressing, a little garlic and onion, about a cup of water and a chicken bullion cube. When I get home, I will clean the chicken up and shred it, strain the juices from the crock pot, and mix about a 1/2 block of cream cheese with enough liquid ( a little red wine goes into this step nicely) to make a creamy sauce. Add the chicken to the sauce and serve over noodles (or rice). This is really good with a salad and bread.
Let me know what you think.
I have put some chicken, I used thighs, but anything would work, in the crock pot with about a cup of Italian salad dressing, a little garlic and onion, about a cup of water and a chicken bullion cube. When I get home, I will clean the chicken up and shred it, strain the juices from the crock pot, and mix about a 1/2 block of cream cheese with enough liquid ( a little red wine goes into this step nicely) to make a creamy sauce. Add the chicken to the sauce and serve over noodles (or rice). This is really good with a salad and bread.
Let me know what you think.
Monday, September 14, 2009
What A Day!
Today has been completely crazy and it is barely lunchtime. To make up for the chaos, I am cheating and having a totally easy, no mess supper. Pizza.
At Walmart this morning I bought 2 pre-made, take and bake pizzas and a box of some sort of pizza appetizer. There you have it. Quick, easy, no mess to clean up. Truly the best supper for a busy day (especially a busy day with 2 football games at the end!)
Happy Monday everyone.
At Walmart this morning I bought 2 pre-made, take and bake pizzas and a box of some sort of pizza appetizer. There you have it. Quick, easy, no mess to clean up. Truly the best supper for a busy day (especially a busy day with 2 football games at the end!)
Happy Monday everyone.
Sunday, September 13, 2009
Barbecue!
I am in my element this afternoon. I am cooking and watching football, two of my favorite things.
I have a big rack of ribs in the crock pot, rubbed with brown sugar, chili powder, thyme and pepper and drizzled with my favorite barbecue sauce. When they are done, I will set them out to cool, then reheat them on the grill with extra sauce. Yummy.
I am making Cheesy Potatocakes, and baked beans to go along with the ribs. The potato cakes are made from boiled potatoes (about a pound), 1/4 c each shredded cheddar and Monterrey jack, 2 T Parmesan, 1 T chopped onion, 1/2 t cilantro, 1/2 t salt, 1/4 t each pepper and garlic powder. Drain and mash the potatoes, mix in all the cheese and spices, dip the potato mixture by 1/3 cup scoops into breadcrumbs, then into scrambled egg wash, then back into the breadcrumbs. Chill for at least an hour, then pan fry till brown. Yummy.
Happy Sunday everyone.
I have a big rack of ribs in the crock pot, rubbed with brown sugar, chili powder, thyme and pepper and drizzled with my favorite barbecue sauce. When they are done, I will set them out to cool, then reheat them on the grill with extra sauce. Yummy.
I am making Cheesy Potatocakes, and baked beans to go along with the ribs. The potato cakes are made from boiled potatoes (about a pound), 1/4 c each shredded cheddar and Monterrey jack, 2 T Parmesan, 1 T chopped onion, 1/2 t cilantro, 1/2 t salt, 1/4 t each pepper and garlic powder. Drain and mash the potatoes, mix in all the cheese and spices, dip the potato mixture by 1/3 cup scoops into breadcrumbs, then into scrambled egg wash, then back into the breadcrumbs. Chill for at least an hour, then pan fry till brown. Yummy.
Happy Sunday everyone.
Saturday, September 12, 2009
It's That Time of Year, Again
I know it is still a little warm for soup, but I am in the mood today so I am making Hoppin' John, which is very popular around here.
I start with black-eyed peas (not the band), they can be dried, frozen or canned, just know the dried ones take longer to cook. I use chicken broth as a base, 2-3 cans, a bay leaf, garlic, onion, cayenne pepper, chili powder, a dash or 2 of Italian seasoning mix browned, crumbled and drained sausage and rice. Some people add tomatoes (1 can crushed, drained) but no one here likes them. Add hot sauce or more pepper to your taste, let simmer till the rice and beans are done, adding water as needed. Mine usually is more like beans and rice that soup, but you can add enough water or broth to make yours soupier if you like.
Usually I make cornbread, but tonight I am making bread. I can just dump a bread machine package mix in the bread machine, turn it on and it will take care of itself. Super easy!
The left over soup freezes well for a quick supper later, too. Happy Saturday everyone.
P.S. Tomorrow's game food is baby back ribs.
I start with black-eyed peas (not the band), they can be dried, frozen or canned, just know the dried ones take longer to cook. I use chicken broth as a base, 2-3 cans, a bay leaf, garlic, onion, cayenne pepper, chili powder, a dash or 2 of Italian seasoning mix browned, crumbled and drained sausage and rice. Some people add tomatoes (1 can crushed, drained) but no one here likes them. Add hot sauce or more pepper to your taste, let simmer till the rice and beans are done, adding water as needed. Mine usually is more like beans and rice that soup, but you can add enough water or broth to make yours soupier if you like.
Usually I make cornbread, but tonight I am making bread. I can just dump a bread machine package mix in the bread machine, turn it on and it will take care of itself. Super easy!
The left over soup freezes well for a quick supper later, too. Happy Saturday everyone.
P.S. Tomorrow's game food is baby back ribs.
Friday, September 11, 2009
Busy Day, Lazy Supper
I have a busy day at school today because it is Grandparents Day. The easiest thing to do for supper is grill.
I have corn on the cob (fresh from some one's garden, but not mine), okra, new potatoes and bratwurst. The brats can simmer on low in the crock pot all day (I cook mine in beer, onion and peppers) then grill it all and serve it up. Easy and yummy. I will take the liquid from the crock pot, simmer it in a pan till it reduces a bit and gets thick, the spoon that over the brats. Fantastic.
Now supper is done, find a comfy chair in a shady place and enjoy a good book.
I have corn on the cob (fresh from some one's garden, but not mine), okra, new potatoes and bratwurst. The brats can simmer on low in the crock pot all day (I cook mine in beer, onion and peppers) then grill it all and serve it up. Easy and yummy. I will take the liquid from the crock pot, simmer it in a pan till it reduces a bit and gets thick, the spoon that over the brats. Fantastic.
Now supper is done, find a comfy chair in a shady place and enjoy a good book.
Thursday, September 10, 2009
Game Food!
After a long, hot summer, to the great dismay of my husband and children, my favorite time of year is here again. The NFL kicks off their season tonight. I don't particularly care for either team playing in tonight's game, but it is the first game that counts since last February. I missed part of that game because the power was still out from the ice storm.
In honor of the start of the football season, tonight I am cooking what we call "game food". Most people think of it as tailgating food, but because we tailgate in the living room, around the coffee table, we don't.
Everything on the menu tonight can be eaten with your hands, so grab some napkins, a beer and enjoy the game.
I start with a package of boneless, skinless chicken breasts, cut into bite sized pieces. Toss them in some type of "oven fry" coating and bake till done. When they are done, toss them in your favorite buffalo style sauce (my recipe follows), or eat plain. If you have a favorite type of pre-made chicken nuggets, they will work for this, too.
The Buffalo sauce for the chicken is easy. Melt 1/2 stick of butter, add a dash of garlic powder, chili powder and cayenne, 3/4 cup hot sauce, 3-4 tablespoons honey and 1-2 tablespoons barbecue sauce, bring to a boil and mix well. Toss with the chicken or use as a dip on the side.
Because I still have a surplus of jalapeno peppers from my garden, I will halve them, remove the seeds and membrane, fill with cream cheese, dip in egg and bread crumbs and bake at 375 for 10-15 minutes, for homemade poppers (these freeze really well for later use, too).
For the kids, I will make pigs in a blanket, cocktail sausages rolled in refrigerated crescent roll dough and baked according to the directions on the dough. The kids like to make these and they are easy, so let them help.
My kids like honey mustard for the pigs in a blanket, so I mix 1/2 cup miracle whip, 1/4 cup each honey and mustard until smooth.
To round out this nutritious meal I will make french fries, covered in barbecue sauce, bacon bits, shredded cheese, sour cream and chives. There is nothing healthy about game food!
Because I have a pancake puff pan, I will mix up a chocolate cake mix, and make cake bites, injected with coconut pecan icing. These are easy, can be cooked while working on other things and top this healthy, nutritious meal off with dessert.
As I make this meal, I will bake, not fry and use fat free ingredients wherever I can, cream cheese, sour cream, what ever. The football season is 5 months long and if we ate like this every week, without some low fat alterations, we would be huge by February.
Enjoy the game! (and the food)
In honor of the start of the football season, tonight I am cooking what we call "game food". Most people think of it as tailgating food, but because we tailgate in the living room, around the coffee table, we don't.
Everything on the menu tonight can be eaten with your hands, so grab some napkins, a beer and enjoy the game.
I start with a package of boneless, skinless chicken breasts, cut into bite sized pieces. Toss them in some type of "oven fry" coating and bake till done. When they are done, toss them in your favorite buffalo style sauce (my recipe follows), or eat plain. If you have a favorite type of pre-made chicken nuggets, they will work for this, too.
The Buffalo sauce for the chicken is easy. Melt 1/2 stick of butter, add a dash of garlic powder, chili powder and cayenne, 3/4 cup hot sauce, 3-4 tablespoons honey and 1-2 tablespoons barbecue sauce, bring to a boil and mix well. Toss with the chicken or use as a dip on the side.
Because I still have a surplus of jalapeno peppers from my garden, I will halve them, remove the seeds and membrane, fill with cream cheese, dip in egg and bread crumbs and bake at 375 for 10-15 minutes, for homemade poppers (these freeze really well for later use, too).
For the kids, I will make pigs in a blanket, cocktail sausages rolled in refrigerated crescent roll dough and baked according to the directions on the dough. The kids like to make these and they are easy, so let them help.
My kids like honey mustard for the pigs in a blanket, so I mix 1/2 cup miracle whip, 1/4 cup each honey and mustard until smooth.
To round out this nutritious meal I will make french fries, covered in barbecue sauce, bacon bits, shredded cheese, sour cream and chives. There is nothing healthy about game food!
Because I have a pancake puff pan, I will mix up a chocolate cake mix, and make cake bites, injected with coconut pecan icing. These are easy, can be cooked while working on other things and top this healthy, nutritious meal off with dessert.
As I make this meal, I will bake, not fry and use fat free ingredients wherever I can, cream cheese, sour cream, what ever. The football season is 5 months long and if we ate like this every week, without some low fat alterations, we would be huge by February.
Enjoy the game! (and the food)
Wednesday, September 9, 2009
Crock Pot Meat Loaf
On a busy day, there is nothing that make fixing supper easier than the crock pot. I have used this recipe for years and the kids always love it.
To a pound of ground beef, add 1 egg, 1/4-1/2 cup bread crumbs, onion powder, garlic powder, a packet of taco season mix, a packet of ranch dressing mix, and mix well. Form 1/2 the ground beef mixture into a loaf with a hollowed out strip down the center, fill with cheese, top with the rest of the meat mixture, making sure to seal the edges of the meat loaf and place in crock pot. Cook on low for 8-10 hours, remove from the crock pot and let drain before slicing and serving.
I serve this just like any meatloaf with mashed potatoes and peas, but it is also good with taco toppings and corn chips or tortillas. Enjoy.
To a pound of ground beef, add 1 egg, 1/4-1/2 cup bread crumbs, onion powder, garlic powder, a packet of taco season mix, a packet of ranch dressing mix, and mix well. Form 1/2 the ground beef mixture into a loaf with a hollowed out strip down the center, fill with cheese, top with the rest of the meat mixture, making sure to seal the edges of the meat loaf and place in crock pot. Cook on low for 8-10 hours, remove from the crock pot and let drain before slicing and serving.
I serve this just like any meatloaf with mashed potatoes and peas, but it is also good with taco toppings and corn chips or tortillas. Enjoy.
Tuesday, September 8, 2009
Cold Weather Comfort Food
Did anyone notice I was gone all weekend? We had a great weekend right on the lake with some dear friends, but no Internet, no phone, no T. V. So by last night when we got home we were feeling pretty out of touch.
I harvested the end of the end from my garden (except for the peanuts) and will spend today blanching and freezing okra and making jalapeno pepper jelly. I need something easy (read that as crock pot) for supper.
Because I brought some country ham home from the lake I will be making pinto beans and corn bread.
Either soak the beans over night or follow the quick soak method on the package (or use canned beans but then you can't do the crock pot because they will over cook to mush). Rinse well and put in the crock pot with 2 cans of chicken broth, 1` clove of garlic, minced, a couple slices of onions, peeled and cubed potatoes and carrots. Lay a couple slices of country ham on top. When it is all done, you can lift the ham out, shred the meat and return it to the beans. Add enough water to cover the beans by several inches, you don't want them to soak it all up and need more while you are gone. Cover and cook on high for 6-8 hours or low for 10-12.
Make a pan of cornbread to go with this and YUM!
I harvested the end of the end from my garden (except for the peanuts) and will spend today blanching and freezing okra and making jalapeno pepper jelly. I need something easy (read that as crock pot) for supper.
Because I brought some country ham home from the lake I will be making pinto beans and corn bread.
Either soak the beans over night or follow the quick soak method on the package (or use canned beans but then you can't do the crock pot because they will over cook to mush). Rinse well and put in the crock pot with 2 cans of chicken broth, 1` clove of garlic, minced, a couple slices of onions, peeled and cubed potatoes and carrots. Lay a couple slices of country ham on top. When it is all done, you can lift the ham out, shred the meat and return it to the beans. Add enough water to cover the beans by several inches, you don't want them to soak it all up and need more while you are gone. Cover and cook on high for 6-8 hours or low for 10-12.
Make a pan of cornbread to go with this and YUM!
Thursday, September 3, 2009
A Weekend Off
Tonight we will be having club sandwiches and chips, turkey, ham, bacon, lettuce, tomatoes, cheese and honey mustard on french bread, grilled crispy and yummy. A quick, easy, fantastic meal. Have a great long weekend everyone.
Wednesday, September 2, 2009
Messy, but Yummy
Last night we had chili and cornbread and it was fantastic. Tonight I am using the leftovers to make one of my husband's favorites. Chili Cheeseburgers.
I will make hamburgers as usual, an egg, breadcrumbs, some liquid (milk works well, so does beer) but instead of rosemary and thyme, I will use chili powder (and some cayenne if you like them spicy). I make pretty small burgers because we like to eat them on the little Hawaiian sweet rolls. Freeze the burgers till they are set, then grill. Top them with cheese, crisply fried bacon and hot chili. You will need plenty of napkins.
If I have enough leftovers, my family also like chili fries. I use spicy french fries, but whatever you like will work. Cook according to package directions, top with hot chili and shredded cheese. I like sour cream and chives on mine, too, but the rest of the family does not.
My family knows that when we have chili, I will use it for several meals. Chili the first night, chili dogs (or chili burgers) the next, until it is gone. By the time we are out of chili, we are tired of it, but I try to make the most of it while it lasts.
Enjoy!
I will make hamburgers as usual, an egg, breadcrumbs, some liquid (milk works well, so does beer) but instead of rosemary and thyme, I will use chili powder (and some cayenne if you like them spicy). I make pretty small burgers because we like to eat them on the little Hawaiian sweet rolls. Freeze the burgers till they are set, then grill. Top them with cheese, crisply fried bacon and hot chili. You will need plenty of napkins.
If I have enough leftovers, my family also like chili fries. I use spicy french fries, but whatever you like will work. Cook according to package directions, top with hot chili and shredded cheese. I like sour cream and chives on mine, too, but the rest of the family does not.
My family knows that when we have chili, I will use it for several meals. Chili the first night, chili dogs (or chili burgers) the next, until it is gone. By the time we are out of chili, we are tired of it, but I try to make the most of it while it lasts.
Enjoy!
Tuesday, September 1, 2009
Chilly? Chili!
It is a little early in the year to turn to the warm wintry soups and stews that I love, but it has been cool and we love chili around here.
Brown a pound of ground beef and rinse and drain well. In a large pot mix the ground beef, 1 quart tomato juice, 4 or 5 cans of chili beans ( we like beans so more is better but if your family doesn't, you can sneak them in if you blend them a little), a beer and your seasonings. We like the Carroll Shelby's chili kit and hotter is better around here. Bring to a boil, reduce heat, stirring occasionally, and simmer for at least an hour. Sprinkle each bowlful with shredded cheese and a dollop of sour cream, serve with crackers or corn bread.
The leftovers work really well for chili dogs. Enjoy.
Brown a pound of ground beef and rinse and drain well. In a large pot mix the ground beef, 1 quart tomato juice, 4 or 5 cans of chili beans ( we like beans so more is better but if your family doesn't, you can sneak them in if you blend them a little), a beer and your seasonings. We like the Carroll Shelby's chili kit and hotter is better around here. Bring to a boil, reduce heat, stirring occasionally, and simmer for at least an hour. Sprinkle each bowlful with shredded cheese and a dollop of sour cream, serve with crackers or corn bread.
The leftovers work really well for chili dogs. Enjoy.
Subscribe to:
Posts (Atom)