Yesterday my husband brought home a barbecued chicken that he bought at a local church. It will make a great supper tonight. I am making my favorite potato salad and baked beans to go with it. The recipe for the beans has been posted here (several times), so today I am posting my potato salad recipe. I am sure you have seen it before, but it is so good it is worth repeating.
2 pounds of potatoes, peeled, cubed, boiled and drained, 5 slices bacon, cooked crisp and crumbled, 3 hard boiled eggs, chopped, 1 c shredded cheese, 1 t horseradish, 1 T yellow mustard, 1/2 c sour cream and 1/2 c (or more) mayonnaise. Mix all ingredients well, add additional mayonnaise if needed, serve immediately. YUM!
I like chopped chives on mine, but no one else here does, so I do that separately. Happy Sunday everyone!
Sunday, March 28, 2010
Thursday, March 25, 2010
Breakfast Pizza!
Today has all the makings of another crazy day. I volunteer in my daughter's class on Thursday, today I am also making an industrial size batch of chocolate chip cookies (see the post titled "Dishpan Cookies" and multiply by 8) for tomorrow's 5th grade field trip. The buses leave before daylight (way before) so I have to have lunches packed and entertainment ready before bedtime tonight. Therefore, supper is going to be easy!
Start with a can of biscuit ( the big biscuits), and press them into the bottom of a pizza pan, mine is a 15 inch stone, with high sides. Top with already cooked shredded potatoes (or hash brown patties), scrambled eggs, crumbled bacon and sliced Lil Smokies, cover all this with cheese and bake according to the directions on the biscuits. Of course, this works well for breakfast, too. Enjoy!
Start with a can of biscuit ( the big biscuits), and press them into the bottom of a pizza pan, mine is a 15 inch stone, with high sides. Top with already cooked shredded potatoes (or hash brown patties), scrambled eggs, crumbled bacon and sliced Lil Smokies, cover all this with cheese and bake according to the directions on the biscuits. Of course, this works well for breakfast, too. Enjoy!
Tuesday, March 23, 2010
Pulled Pork Sandwiches
Yesterday I cooked a Boston butt in the crockpot. We had it with mashed potatoes and gravy and green beans. It was delicious. Tonight I am taking the leftover pork, shredding it and mixing in a YUMMY homemade sauce and serving it on buns. If you have a favorite barbecue sauce, you can use it in a pinch, but this recipe is better, I promise. You can double the recipe and put some in a container in the fridge for another time, too.
1 c ketchup, 1 c vinegar ( I like balsamic but cider works well, too), 1/2 c brown sugar, 1/4 c molasses (I have used honey too), 1 1/2 t liquid smoke, 1/4 t black pepper, 1/4 t garlic powder, 1/4 t onion powder, and 1/2 t cayenne (optional), mix well, whisk till smooth, bring to a boil and simmer about 45 minutes, until thick. It is fantastic! Have a wonderful Wednesday!
1 c ketchup, 1 c vinegar ( I like balsamic but cider works well, too), 1/2 c brown sugar, 1/4 c molasses (I have used honey too), 1 1/2 t liquid smoke, 1/4 t black pepper, 1/4 t garlic powder, 1/4 t onion powder, and 1/2 t cayenne (optional), mix well, whisk till smooth, bring to a boil and simmer about 45 minutes, until thick. It is fantastic! Have a wonderful Wednesday!
Pork Roast
Today I am thinking ahead! I have supper for to night going in the crock pot and supper for tomorrow night planned. Tonight we have a Boston butt, seasoned as a pork roast, onion, garlic, red pepper, salt, Italian seasoning, and a couple beef bullion cubes. I will serve this with mashed potatoes and green beans. After supper I will clean and shred the meat for barbecue pork sandwiches tomorrow night. I will post my barbecue sauce recipe tomorrow. Happy Tuesday!
Saturday, March 20, 2010
What a Day!
My son has an academic team meet about 40 miles away so we will be gone all day. Because I know we will all be exhausted when we get home, I am planning on easy tonight. I have a take and bake pizza from Wal-mart and a bag of frozen fries. It doesn't get much easier. I am always amazed at how tiring it can be to sit all day and watch these kids strain their brains. Good luck to them and Happy Saturday to you.
Friday, March 19, 2010
It is Friday Again!
It is Friday in Lent, are you getting tired of fish yet? Several Fridays is a row we have had fish sticks and fries, but tonight I am going to work a little harder. I saw this recipe on tv, and after a few modifications to make it easier, it has become a favorite around here. I hope you enjoy it.
Ingredients
- 1 whole tail piece fresh halibut (1 1/4 inches thick, by about 1 foot long), usually I use frozen fish (halibut or cod) that comes in serving size pieces.
- 1 all-purpose flour
- 1 egg, beaten
- 1 cup milk
- 1 1/2 cups Italian style bread crumbs
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 package hoagie rolls (or if you are using the whole piece, a loaf of french bread, slice in half lengthwise)
Directions
heat oven to 350 degrees F.
Put a large sheet tray in oven and heat it for 1/2 hour.
Begin by patting the halibut fillet dry. If you have a tail end piece cut the fillet down the middle so you can invert the 2 pieces next to each other to form a nice rectangular shape that matches the bread. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt and pepper. Dip each fillet into the flour, egg mixture, and then breadcrumbs. Set aside on a tray at room temperature to let the coating set.
Pull out sheet tray from oven, spray with oil or cooking spray and transfer breaded fish to tray. Sprinkle with olive oil. Bake for 30 minutes or until golden brown.
Construct the sandwich with your favorite toppings, enjoy, Lent is only a few more weeks.
Thursday, March 18, 2010
Chicken Wraps
This is one of my favorite meals, and it is easy! These are very similar to the Chicken Fajita Roll Ups at a popular restaurant.
Marinade
2 c water, 1/3 c soy sauce, 3 T sugar, 2 T vinegar, 1 1/2 t cayenne pepper, 2 t liquid smoke, 2 t paprika, 2 t garlic powder, 1 t onion powder, 1 t pepper.
Marinate 4 boneless skinless chicken breast in this for about 2 hours and grill. You can also cook the chicken in this in the crock pot on low all day, then shred. Build a sandwich in a large tortilla with the chicken, shredded cheese and lettuce, roll up like a burrito and serve with salsa or pico de gallo and mexi ranch dipping sauce. (recipe follows).
Dipping sauce
1/2 c mayo or sour cream, I use fat free, 2 T minced onion, 2 T minced tomato, 1 T vinegar, 2 t cilantro, 1 t chopped green chilies, 3/4 t paprika, 1/2 t sugar, a pinch each dill, cumin and cayenne. Mix well and let sit in the fridge for several hours so flavors can blend. YUM!
Marinade
2 c water, 1/3 c soy sauce, 3 T sugar, 2 T vinegar, 1 1/2 t cayenne pepper, 2 t liquid smoke, 2 t paprika, 2 t garlic powder, 1 t onion powder, 1 t pepper.
Marinate 4 boneless skinless chicken breast in this for about 2 hours and grill. You can also cook the chicken in this in the crock pot on low all day, then shred. Build a sandwich in a large tortilla with the chicken, shredded cheese and lettuce, roll up like a burrito and serve with salsa or pico de gallo and mexi ranch dipping sauce. (recipe follows).
Dipping sauce
1/2 c mayo or sour cream, I use fat free, 2 T minced onion, 2 T minced tomato, 1 T vinegar, 2 t cilantro, 1 t chopped green chilies, 3/4 t paprika, 1/2 t sugar, a pinch each dill, cumin and cayenne. Mix well and let sit in the fridge for several hours so flavors can blend. YUM!
Wednesday, March 17, 2010
St. Patrick's Day
I love holidays that lend themselves to planning a meal. I try to use these days as opportunities to teach my kids about other cultures. We celebrate Cinco de Mayo, Fat Tuesday, and others. Today, as the luck of the Irish would have it, we are having corned beef and cabbage.
A corned beef is so easy. It is already seasoned and comes with it's own spice pack. Into the crock pot with the beef, spice pack and 5-6 cups of water and it will be ready when you are. I will use the liquid the beef cooks in to boil my cabbage. Add boiled potatoes and stewed apples and you have a traditional (not really) Irish meal.
Most people think corned beef is an Irish tradition, but in reality, the Irish were too poor to eat beef. Usually for special meals they ate lamb. That is your useless fact for the day (my husband doesn't call me the Queen of Useless Knowledge for nothing!)
Happy St. Patrick's Day!
A corned beef is so easy. It is already seasoned and comes with it's own spice pack. Into the crock pot with the beef, spice pack and 5-6 cups of water and it will be ready when you are. I will use the liquid the beef cooks in to boil my cabbage. Add boiled potatoes and stewed apples and you have a traditional (not really) Irish meal.
Most people think corned beef is an Irish tradition, but in reality, the Irish were too poor to eat beef. Usually for special meals they ate lamb. That is your useless fact for the day (my husband doesn't call me the Queen of Useless Knowledge for nothing!)
Happy St. Patrick's Day!
Monday, March 15, 2010
Pot Roast
I knew that today would be a busy day. I did not know I would spend 2 hours on the phone with my internet provider trying to resolve a virus/spamming issue. I am so glad I started out early with my crock pot.
I have 2 small beef roasts in the crock pot(about 2 pounds each), with about 6 cups of water, a rib of celery, a slice or 2 of onion, 2 beef bullion cubes, a tablespoon of Italian seasoning and a dash or red pepper, and a package of baby carrots. These will simmer all day, then closer to supper time I will make mashed potatoes. To go with the potatoes, I will take about 4 cups of the liquid in the crock pot, strain it to get the solids out and simmer till reduced by about half. Then add a package of brown gravy mix and cook according to the package directions.
Mashed potatoes and gravy, roast beef and carrots will make a yummy meal tonight and I will use the leftover roast and gravy as a foundation for beef stew tomorrow night.
I have 2 small beef roasts in the crock pot(about 2 pounds each), with about 6 cups of water, a rib of celery, a slice or 2 of onion, 2 beef bullion cubes, a tablespoon of Italian seasoning and a dash or red pepper, and a package of baby carrots. These will simmer all day, then closer to supper time I will make mashed potatoes. To go with the potatoes, I will take about 4 cups of the liquid in the crock pot, strain it to get the solids out and simmer till reduced by about half. Then add a package of brown gravy mix and cook according to the package directions.
Mashed potatoes and gravy, roast beef and carrots will make a yummy meal tonight and I will use the leftover roast and gravy as a foundation for beef stew tomorrow night.
Wednesday, March 10, 2010
Springtime?
Is there anyone out there who still wants winter weather? I am SO tired of it. Today looks like it could be a FABULOUS day and I am looking forward to grilling outside for supper tonight.
The kids have asked for bratwurst, so I have 2 packages of brats simmering in a crock pot with a beer, some thinly sliced onion and green pepper. A dash of garlic powder and a little red pepper are good, too. After these have cooked on low (or on the keep warm setting) today I will grill them. The onions, peppers and cooking liquid can be reduced down to top the brats, although most of my family likes them with mustard and relish and nothing else. These can be served with just fries or tots, but I am planning on going to the store today to see what else I can find to grill with them. I am thinking grape tomatoes, button mushrooms, maybe some zucchini, all marinated in Italian dressing and grilled, too.
Enjoy the sunshine!
The kids have asked for bratwurst, so I have 2 packages of brats simmering in a crock pot with a beer, some thinly sliced onion and green pepper. A dash of garlic powder and a little red pepper are good, too. After these have cooked on low (or on the keep warm setting) today I will grill them. The onions, peppers and cooking liquid can be reduced down to top the brats, although most of my family likes them with mustard and relish and nothing else. These can be served with just fries or tots, but I am planning on going to the store today to see what else I can find to grill with them. I am thinking grape tomatoes, button mushrooms, maybe some zucchini, all marinated in Italian dressing and grilled, too.
Enjoy the sunshine!
Saturday, March 6, 2010
Boys/Girls Night
Today my husband's family is gathering to celebrate. Nothing in particular, just to celebrate. The women (my mother-in-law, sister-in-law, brother-in-law's wife, me and my 7 year old girl) are meeting here to scrapbook and the men (my father-in-law, brother-in-law, sister-in-law's husband, my husband and son, and the other 6 cousins) are going to my in-law's farm to shoot skeet and drive golf balls. Everyone is meeting here tonight for supper. The menu for this afternoon included buffalo chicken dip and sausage bites. Tonight I am making chili.
The chicken dip is 1 8 ounce package of cream cheese, softened, 1/2 c blue cheese or ranch dressing, 1/2 cup hot sauce, 1/2 c blue cheese, crumbled or other shredded cheese, 2 cans of chicken ( I cooked a chicken earlier this week and used that). Mix everything well, bake for 20 minutes, stir before serving. Serve with crackers, corn chips or veggie dippers.
The chili is a pound of ground beef, browned and drained, 6 cans of chili beans (yes that is a lot, we like beans in our chili), a quart of tomato juice, a can of tomato paste, a beer, a small box of pasta ( whatever shape you prefer, today I am using spirals), and a package of Carroll Shelby's Original Texas Brand Chili Kit. Everything in the crock pot, supper will be ready later.
Tonight the chili is being served with hot dogs, but usually I make corn bread.
For those of you that like a margarita every now and then, I have these in the freezer for this afternoon. 4 1/2 cups of water, 1 1/2 cups of tequila, 1 12 ounce can of frozen limeade (thawed), 1/2 cup triple sec ( or orange juice). Mix everything in a freezer proof container with a lid, I used a milk jug, and freeze about 24 hours. Let thaw till you can our it and enjoy.
The chicken dip is 1 8 ounce package of cream cheese, softened, 1/2 c blue cheese or ranch dressing, 1/2 cup hot sauce, 1/2 c blue cheese, crumbled or other shredded cheese, 2 cans of chicken ( I cooked a chicken earlier this week and used that). Mix everything well, bake for 20 minutes, stir before serving. Serve with crackers, corn chips or veggie dippers.
The chili is a pound of ground beef, browned and drained, 6 cans of chili beans (yes that is a lot, we like beans in our chili), a quart of tomato juice, a can of tomato paste, a beer, a small box of pasta ( whatever shape you prefer, today I am using spirals), and a package of Carroll Shelby's Original Texas Brand Chili Kit. Everything in the crock pot, supper will be ready later.
Tonight the chili is being served with hot dogs, but usually I make corn bread.
For those of you that like a margarita every now and then, I have these in the freezer for this afternoon. 4 1/2 cups of water, 1 1/2 cups of tequila, 1 12 ounce can of frozen limeade (thawed), 1/2 cup triple sec ( or orange juice). Mix everything in a freezer proof container with a lid, I used a milk jug, and freeze about 24 hours. Let thaw till you can our it and enjoy.
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