Well I've been meaning to get this one up for a little while so to try and keep you all in new recipes as often as I can, I'm going to get this one up if it takes me all day... :)
I bring to you, for your dining pleasure, a yummy slow cooker recipe perfect for the cooling temps (but great on the warm day we had it too).
I found this recipe on recipe.com. It's originally "Smoky Chicken & ...." but I didn't do the "smoky" part.. :)
Smoky Chicken and Cheesy Potato Casserole
Ingredients
Nonstick cooking spray
1 10-3/4-ounce can condensed cream of chicken with herbs soup
1 8-ounce carton dairy sour cream
6 ounces smoked cheddar cheese, shredded (1-1/2 cups) (I used 2 cups nacho & taco cheese)
1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed (I forgot the whole "thawed" part-mine were quite frozen and came out just fine!)
3 cups chopped smoked or roasted chicken or turkey (I just poached a few breasts and diced it up)
Crushed croutons (optional) (I omitted)
Directions
1 Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
2 Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.
This was easy and delicious and it would be Super easy to double for a bigger clan.
We all enjoyed it. I even managed to like it despite the peppers from the potatoes. I'm not a fan of cooked peppers in any sense, but they weren't completely horrible. :) Even Justice ate a little bit of it!! And that was rather shocking!
So...I hope you enjoy this one. We'll be repeating it this winter for sure! :)
Mo
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, September 6, 2011
Monday, August 29, 2011
Scored on Sunday with Lemon-Thyme chicken
Happy Monday to you!
Start of a new week. Yay! New recipes, new adventures, and learning new things! Happy day! :)
And in the spirit of starting off well, I bring you the recipe I finally tried last night. Lemon-Thyme Roasted Chicken with Finglerling Potatoes that I made buttered green beans (steamed or boiled green beans with 2 Tbsp butter added) to go with... :)
I've had this one on the plan for 2 consecutive weeks now I believe. I have absolutely come toDREAD dealing with raw chicken. I've never been a fan, but lately it's increased. I'm so averse to it that I will ONLY deal with boneless skinless breasts. Or precooked frozen chicken. There has never been a whole chicken in my house and the likelihood of that ever happening is slim to none. Ewww!!
I am all about frugality and I realize that whole chickens are so much cheaper but there isn't a chance on this earth that I would ever deal with one........Never gonna happen!!
Anyway...I have been avoiding this recipe, even though it sounded delicious, because I was shuddering at the thought of having to deal with the chicken. Yeah.....that'll teach me to not read the directions first...I didn't have to "deal" with the chicken. As a matter of fact, I never touched it! I stabbed it with a knife and put it from the package to the pan (no I didn't rinse it this time...). Yeah baby! Woo!
And I'm really glad I did finally decide to make it. It was delicious. As a matter of fact.....Justice ate it!!!! She wasn't a fan of the potatoes or the green beans, but she ate my entire (very small) chicken breast! Yay!!!!
Jackpot baby!!! :)
So...without any further ado..I give you.......
The Recipe! :)
Lemon-Thyme Roasted Chicken with Fingerling Potatoes (courtesy of recipe.com)
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
2 cloves garlic, minced (I sliced mine rather than messing with mincing)
1 lemon, thinly sliced
1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
3. Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender.
This meal was delicious! Minus my added veggie, it's a one-pot! Woo! :)
My chicken was small and there were actually only 4 breast halves in the package, whereas there are usually 5 and I wasn't paying attention... Next time I make this I will definitely make more so that we can have leftovers. As I said, Justice devoured the chicken (except for the 2 small bites I took) and Dominic loved it as well, which doesn't usually happen with lemon. So.....Yay!!! :)
I'll be repeating this one again in the future, and I hope that you find the same when you try it!
Enjoy,
Mo
Start of a new week. Yay! New recipes, new adventures, and learning new things! Happy day! :)
And in the spirit of starting off well, I bring you the recipe I finally tried last night. Lemon-Thyme Roasted Chicken with Finglerling Potatoes that I made buttered green beans (steamed or boiled green beans with 2 Tbsp butter added) to go with... :)
I've had this one on the plan for 2 consecutive weeks now I believe. I have absolutely come to
I am all about frugality and I realize that whole chickens are so much cheaper but there isn't a chance on this earth that I would ever deal with one........Never gonna happen!!
Anyway...I have been avoiding this recipe, even though it sounded delicious, because I was shuddering at the thought of having to deal with the chicken. Yeah.....that'll teach me to not read the directions first...I didn't have to "deal" with the chicken. As a matter of fact, I never touched it! I stabbed it with a knife and put it from the package to the pan (no I didn't rinse it this time...). Yeah baby! Woo!
And I'm really glad I did finally decide to make it. It was delicious. As a matter of fact.....Justice ate it!!!! She wasn't a fan of the potatoes or the green beans, but she ate my entire (very small) chicken breast! Yay!!!!
Jackpot baby!!! :)
So...without any further ado..I give you.......
The Recipe! :)
Lemon-Thyme Roasted Chicken with Fingerling Potatoes (courtesy of recipe.com)
4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
2 cloves garlic, minced (I sliced mine rather than messing with mincing)
1 lemon, thinly sliced
1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
3. Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender.
This meal was delicious! Minus my added veggie, it's a one-pot! Woo! :)
My chicken was small and there were actually only 4 breast halves in the package, whereas there are usually 5 and I wasn't paying attention... Next time I make this I will definitely make more so that we can have leftovers. As I said, Justice devoured the chicken (except for the 2 small bites I took) and Dominic loved it as well, which doesn't usually happen with lemon. So.....Yay!!! :)
I'll be repeating this one again in the future, and I hope that you find the same when you try it!
Enjoy,
Mo
Monday, August 22, 2011
"Super Suppers" Steak Soup
Happy Monday to you!
I am thrilled to have gotten the Recipe Archive page up for you. I hope that you use and enjoy it! I will, of course, be adding every new recipe to it as I post them. :)
Speaking of new recipes...I have one! :) Yay!
This is another recipe courtesy of Super Suppers Cookbook.
For your reviewing pleasure, I bring you....Steak Soup. Oh...and by the way...this one's a One Pot!!!! Yeah!!! :)
"Makes 6-8 servings"
Ingredients:
2 slices bacon, slivered (We love bacon so I used 4 slices precooked bacon, then crumbled)
1 lb round steak, trimmed and cut into 1-inch pieces
2 cups finely chopped onion (I used "many" shakes of dried minced, as per usual)
1 lb fresh white mushrooms, thickly sliced
1 tsp minced fresh garlic
4 cups water
2 15oz cans beef broth
1 tsp Kitchen Bouquet (this is a brand name "browning sauce containing a vegetable base and caramel coloring. It adds a small amount of flavor but is used mostly to give rich color." I omitted this as it was just for color)
1 tsp salt (or to taste)
1/2 tsp black pepper
(I added egg noodles to ours to "fill". Both it, and us!)
Directions:
In a 4-6 quart Dutch oven or soup pot cook bacon over medium-high heat until crisp. Remove bacon with a slotted spoon; set aside. (I used pre-cooked bacon so in place of this step, I nuked 4 strips and used a tablespoon or so of olive oil in the pan) Add steak pieces to drippings in pot; brown on all sides. Add onion, mushrooms, and garlic; cook and stir 3 minutes more. Stir in reserved bacon, water, beef broth, and Kitchen Bouquet. Turn heat to low. Cover and simmer gently about 1 1/2 hours or until steak is very tender. Stir in salt and pepper.
This one is a keeper. :) I personally loved it, even though it was a tad bland. That's totally fixable. (As a matter of fact, I'm having the last of the leftovers as I type!)
Everyone else enjoyed this one as well. Justice even ate a few of the noodles!!! (She normally won't eat any pasta that's not macaroni. Even though we tell her it's noodles, she doesn't believe us. LOL!)
I served this with delicious heaping salads and it was wonderful.
This one would be great in the winter as soup is so wonderfully suited to cold weather (in my humble opinion that is) but it was great for us for the middle of August too. :)
I hope you try it and enjoy.
Mo
I am thrilled to have gotten the Recipe Archive page up for you. I hope that you use and enjoy it! I will, of course, be adding every new recipe to it as I post them. :)
Speaking of new recipes...I have one! :) Yay!
This is another recipe courtesy of Super Suppers Cookbook.
For your reviewing pleasure, I bring you....Steak Soup. Oh...and by the way...this one's a One Pot!!!! Yeah!!! :)
"Makes 6-8 servings"
Ingredients:
2 slices bacon, slivered (We love bacon so I used 4 slices precooked bacon, then crumbled)
1 lb round steak, trimmed and cut into 1-inch pieces
2 cups finely chopped onion (I used "many" shakes of dried minced, as per usual)
1 lb fresh white mushrooms, thickly sliced
1 tsp minced fresh garlic
4 cups water
2 15oz cans beef broth
1 tsp Kitchen Bouquet (this is a brand name "browning sauce containing a vegetable base and caramel coloring. It adds a small amount of flavor but is used mostly to give rich color." I omitted this as it was just for color)
1 tsp salt (or to taste)
1/2 tsp black pepper
(I added egg noodles to ours to "fill". Both it, and us!)
Directions:
In a 4-6 quart Dutch oven or soup pot cook bacon over medium-high heat until crisp. Remove bacon with a slotted spoon; set aside. (I used pre-cooked bacon so in place of this step, I nuked 4 strips and used a tablespoon or so of olive oil in the pan) Add steak pieces to drippings in pot; brown on all sides. Add onion, mushrooms, and garlic; cook and stir 3 minutes more. Stir in reserved bacon, water, beef broth, and Kitchen Bouquet. Turn heat to low. Cover and simmer gently about 1 1/2 hours or until steak is very tender. Stir in salt and pepper.
This one is a keeper. :) I personally loved it, even though it was a tad bland. That's totally fixable. (As a matter of fact, I'm having the last of the leftovers as I type!)
Everyone else enjoyed this one as well. Justice even ate a few of the noodles!!! (She normally won't eat any pasta that's not macaroni. Even though we tell her it's noodles, she doesn't believe us. LOL!)
I served this with delicious heaping salads and it was wonderful.
This one would be great in the winter as soup is so wonderfully suited to cold weather (in my humble opinion that is) but it was great for us for the middle of August too. :)
I hope you try it and enjoy.
Mo
Awaiting an archive??
Just wanted to drop you a real quick hello and note to let you know that I'm working on a Recipe Archive page for easy access to all (44 so far!!) of the recipes I have posted.
I'm probably going about it the hard way by manually inventory'ing and alphabetizing them all, so by all means, if anyone knows of an easier way (say some program that I can plug the names into to auto-alphabetize) I would absolutely LOVE it if you'd share your knowledge! :)
So - If you can just bare with me for awhile, I will have a new page up soon for a Recipe Archive!
Yay!
Thanks for your patience!
Mo
I'm probably going about it the hard way by manually inventory'ing and alphabetizing them all, so by all means, if anyone knows of an easier way (say some program that I can plug the names into to auto-alphabetize) I would absolutely LOVE it if you'd share your knowledge! :)
So - If you can just bare with me for awhile, I will have a new page up soon for a Recipe Archive!
Yay!
Thanks for your patience!
Mo
Sunday, August 21, 2011
Brown Sugar Spice Cake...Yummy from the crock-pot!
Well, it may or may not have escaped your attention, but I'm not a big baker.
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| (clip art courtesy of clipsahoy.com) |
But still....it would be nice to have those delicious smells permeating our little apartment and being able to have some nice homemade treat every once in a while...
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| (clip art courtesy of clipartheaven.com) |
Well...I managed to find a recipe that got me just those things! And I didn't have to bake it!
(Not in the oven at least)
I present.....
Brown Sugar Spice Cake a la Slow Cooker! :) (found on recipe.com)
Yeah baby!
Ingredients
Vegetable cooking spray
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup water
2 eggs
1 box (about 18 ounces) spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 tsp. ground cinnamon
Serving Suggestion: Vanilla ice cream
Directions
1 Spray the inside of a 4-quart slow cooker with the cooking spray.
2 Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
3 Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
4 Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
5 Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
 |
| Just finished step 3 |
~sigh~
My apologies to you.)
This recipe had me very unsure. I mean......Tomato Soup in a cake mix??? Umm.........no thank you! But I decided to go ahead and give it a shot. And whadya know?! We were all glad I did. :)
This made our little apartment smell yummy and the taste was quite nice too.
Dominic commented that it would be great in the morning with some tea or coffee (so much so apparently that he keeps calling it coffee cake LOL)
Both kiddos enjoyed their little tastes of it as well. :)
I hope that you give this one a shot (despite the tomato soup weirdness). Easy to make dessert (or breakfast as the case may be) and you don't have to have the oven on heating up the house! Yay!
Enjoy!
Mo
Tuesday, August 16, 2011
Delicious and Different...Asian Chicken Noodle Salad
This is another one from the Super Suppers Cookbook. I saw this one- saw it was easy, different, and quick. I was SOLD!! :) So much so that I managed to forget to take pictures.... I know, I know...don't everyone die of shock all at once! I'm getting better..... ;)
Now...the little tag-line under this recipe says "These noodles can be habit-forming." Yep...Gonna testify to that one! :)
Asian Chicken Noodle Salad
Makes 6-8 servings. (my adding extra noodles boosted it by a serving or so)
12 oz dried Chinese egg noodles (I used about 16oz)
2 medium boneless, skinless chicken breast halves (12 oz total), poached (see here for instructions on poaching chicken) and chopped (2 cups) [I used 3 breast halves]
1 8oz can bamboo shoots, drained
1 8oz can water chestnuts, drained
1 cup canned baby corn
1 red bell pepper, thinly sliced (I omitted)
5 green onions, thinly sliced (I omitted)
(I added 1 carrot, thinly sliced)
1 cup mayonnaise
1 cup teriyaki sauce
1/4 cup soy sauce
2 Tbsp toasted sesame oil (I omitted-thought I had it but didn't..)
2 Tbsp freshly squeezed lemon juice (I used the little yellow bottle)
1 tsp salt (or to taste)
Cook noodles according to package directions, drain. In a large bowl combine cooked noodles, chopped chicken, bamboo shoots, water chestnuts, baby corn, bell pepper, and green onion. For dressing, in a small bowl whisk together mayo, teriyaki sauce, soy sauce, sesame oil, lemon juice, and salt. Pour dressing over chicken noodle mixture; toss to coat.
I made this in the afternoon and threw the (Big) bowl in the fridge until we were ready for it. The dressing thickened a little bit, but was delicious. It can definitely be eaten warmed or cold. We all chose warmed each time we had it but do-able straight out of the fridge. With the slight adjustments to the amounts, this fed 4 adults for dinner with leftovers for 3 lunches.
This one is kind of a triumph for me. I loved it and I don't really like any of the individual ingredients. I've never been a fan of bamboo, baby corn, or water chestnuts.. LOL
Enjoy this quick and easy out of the ordinary meal-we did! :)
Mo
Now...the little tag-line under this recipe says "These noodles can be habit-forming." Yep...Gonna testify to that one! :)
Asian Chicken Noodle Salad
Makes 6-8 servings. (my adding extra noodles boosted it by a serving or so)
12 oz dried Chinese egg noodles (I used about 16oz)
2 medium boneless, skinless chicken breast halves (12 oz total), poached (see here for instructions on poaching chicken) and chopped (2 cups) [I used 3 breast halves]
1 8oz can bamboo shoots, drained
1 8oz can water chestnuts, drained
1 cup canned baby corn
1 red bell pepper, thinly sliced (I omitted)
5 green onions, thinly sliced (I omitted)
(I added 1 carrot, thinly sliced)
1 cup mayonnaise
1 cup teriyaki sauce
1/4 cup soy sauce
2 Tbsp toasted sesame oil (I omitted-thought I had it but didn't..)
2 Tbsp freshly squeezed lemon juice (I used the little yellow bottle)
1 tsp salt (or to taste)
Cook noodles according to package directions, drain. In a large bowl combine cooked noodles, chopped chicken, bamboo shoots, water chestnuts, baby corn, bell pepper, and green onion. For dressing, in a small bowl whisk together mayo, teriyaki sauce, soy sauce, sesame oil, lemon juice, and salt. Pour dressing over chicken noodle mixture; toss to coat.
I made this in the afternoon and threw the (Big) bowl in the fridge until we were ready for it. The dressing thickened a little bit, but was delicious. It can definitely be eaten warmed or cold. We all chose warmed each time we had it but do-able straight out of the fridge. With the slight adjustments to the amounts, this fed 4 adults for dinner with leftovers for 3 lunches.
This one is kind of a triumph for me. I loved it and I don't really like any of the individual ingredients. I've never been a fan of bamboo, baby corn, or water chestnuts.. LOL
Enjoy this quick and easy out of the ordinary meal-we did! :)
Mo
Ab Fab!!! Tortellini with Vegetables
Well I have an absolutely wonderful recipe for you loves!
I pulled this one from the Super Suppers Cookbook. It's actually vegetarian but that could be changed easily enough.
I'm just going to tell you now......This was a HUGE hit in our house!! :) As a matter of fact, my text to Dominic (he was at job #2) was "Dinner is FREAKIN DELICIOUS!!!!!!!! Yumm! Go me!!! :D" LOL
So here you go...The whats and how to and then you can decide for yourself!
Tortellini with Vegetables
Nonstick cooking spray
2 Tablespoons olive oil
8 oz fresh mushrooms, sliced
1 zucchini, thinly sliced
1/2 cup finely chopped onion (I, as usual, just used a few shakes of dried minced)
2 cups fresh or frozen UNCOOKED three-cheese tortellini
4 cups marinara sauce (I used one 25 oz jar of Emeril's Hearty Marinara--Great Flavor!)
1 cup shredded mozzarella cheese (I sprinkled shredded 3 cheese mix until nicely covered)
~~This says Makes: 10 servings...not so much. This fed 4 adults with a small helping leftover.~~
Preheat oven to 350°F. Coat a 13x9x2-inch baking dish with cooking spray.
Preheat oil in large skillet. Saute mushrooms, zucchini, and onion in hot oil until tender. (I did zucchini and onion 1st, then added mushrooms a little later so they stayed a little more firm) Arrange tortellini in prepared baking dish. Top with cooked vegetables. Pour marinara over top.
Bake, uncovered, for 20 minutes. Sprinkle with cheese, bake 10 minutes more.
I served this with a delicious salad and some garlic bread. It was absolutely wonderful!!
I hope that you all try this. I'd love to hear from anyone that adds meat as well!
Delectable dining!
Mo
I pulled this one from the Super Suppers Cookbook. It's actually vegetarian but that could be changed easily enough.
I'm just going to tell you now......This was a HUGE hit in our house!! :) As a matter of fact, my text to Dominic (he was at job #2) was "Dinner is FREAKIN DELICIOUS!!!!!!!! Yumm! Go me!!! :D" LOL
So here you go...The whats and how to and then you can decide for yourself!
Tortellini with Vegetables
Nonstick cooking spray
2 Tablespoons olive oil
8 oz fresh mushrooms, sliced
1 zucchini, thinly sliced
1/2 cup finely chopped onion (I, as usual, just used a few shakes of dried minced)
2 cups fresh or frozen UNCOOKED three-cheese tortellini
4 cups marinara sauce (I used one 25 oz jar of Emeril's Hearty Marinara--Great Flavor!)
1 cup shredded mozzarella cheese (I sprinkled shredded 3 cheese mix until nicely covered)
~~This says Makes: 10 servings...not so much. This fed 4 adults with a small helping leftover.~~
Preheat oven to 350°F. Coat a 13x9x2-inch baking dish with cooking spray.
Preheat oil in large skillet. Saute mushrooms, zucchini, and onion in hot oil until tender. (I did zucchini and onion 1st, then added mushrooms a little later so they stayed a little more firm) Arrange tortellini in prepared baking dish. Top with cooked vegetables. Pour marinara over top.
Bake, uncovered, for 20 minutes. Sprinkle with cheese, bake 10 minutes more.
I served this with a delicious salad and some garlic bread. It was absolutely wonderful!!
I hope that you all try this. I'd love to hear from anyone that adds meat as well!
Delectable dining!
Mo
Resuming recipes... Easy 20 minute Beef/Veggie/Rice skillet
Happy Tuesday Friends!!
I have been remiss lately with the recipes...again. My most sincere apologies. I absolutely love discovering, trying, and then reporting all of our trials. But alas, I have let all of our "stuff" get in the way and just haven't been making new recipes much lately. We have had a couple lately which I will be presenting for you today and I also found some really wonderful sounding recipes this weekend and am super excited about trying and sharing them!! So....Let's get to it shall we?! :)
This is not only quick (Yay!! My fave!!) but it's a one pot too!! Woo Hoo!!
20 Minute Vegetable Beef and Rice Skillet Dinner (courtesy of FoodChannel.com)
Ingredients
1 pound ground beef (I used 2lbs.)
1 small onion, chopped (I used several shakes of dried minced)
1 can (14-1/2 ounces) diced tomatoes, undrained (used 2)
1 can (10-1/2 ounces) condensed beef broth (used about 18oz)
1 cup frozen mixed vegetables, thawed (pretty sure I used bout 2 cups)
2 cups instant white rice, uncooked (I did 2 heaping cups)
1/4 cup grated Parmesan cheese (yeah...I just added shredded taco cheese until it looked good)
Preparation
BROWN meat with onion in large skillet on medium-high heat; drain.
ADD tomatoes with liquid, broth and vegetables; stir. Bring to boil.
STIR in rice and cheese; cover. Remove from heat. Let stand 5 minutes.
I made a HUGE batch!! There was a TON of leftovers...but that's ok. It was yummy! And have I mentioned that it was easy....and fast....and only took ONE POT?!?!!! :D
We enjoyed it the night I made it and we've also enjoyed it for lunches since.
This one is definitely going to be added to the "oh crapdoodles!!...I forgot about dinner tonight" arsenal.
Hope you all enjoy it as much as we did.
Mo
I have been remiss lately with the recipes...again. My most sincere apologies. I absolutely love discovering, trying, and then reporting all of our trials. But alas, I have let all of our "stuff" get in the way and just haven't been making new recipes much lately. We have had a couple lately which I will be presenting for you today and I also found some really wonderful sounding recipes this weekend and am super excited about trying and sharing them!! So....Let's get to it shall we?! :)
This is not only quick (Yay!! My fave!!) but it's a one pot too!! Woo Hoo!!
20 Minute Vegetable Beef and Rice Skillet Dinner (courtesy of FoodChannel.com)
Ingredients
1 pound ground beef (I used 2lbs.)
1 small onion, chopped (I used several shakes of dried minced)
1 can (14-1/2 ounces) diced tomatoes, undrained (used 2)
1 can (10-1/2 ounces) condensed beef broth (used about 18oz)
1 cup frozen mixed vegetables, thawed (pretty sure I used bout 2 cups)
2 cups instant white rice, uncooked (I did 2 heaping cups)
1/4 cup grated Parmesan cheese (yeah...I just added shredded taco cheese until it looked good)
Preparation
BROWN meat with onion in large skillet on medium-high heat; drain.
ADD tomatoes with liquid, broth and vegetables; stir. Bring to boil.
STIR in rice and cheese; cover. Remove from heat. Let stand 5 minutes.
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| pre-rice and cheese |
I made a HUGE batch!! There was a TON of leftovers...but that's ok. It was yummy! And have I mentioned that it was easy....and fast....and only took ONE POT?!?!!! :D
We enjoyed it the night I made it and we've also enjoyed it for lunches since.
This one is definitely going to be added to the "oh crapdoodles!!...I forgot about dinner tonight" arsenal.
Hope you all enjoy it as much as we did.
Mo
Monday, August 8, 2011
Easy chicken wraps - A fun and fab summer meal
Happy Monday to you all!
Well, here it is. I'm finally getting you the delicious "recipe" I was so excited about from last week. And boy, did I have good reason to be excited! They were fun, different, easy, and perfect for summer. They quickly became one of the new house faves. We can't wait to do them again.
Here's a pic of our fixins, but of course, you can sub or add any of your faves as desired.
We chose the spinach flavored tortillas for a little bit of a different flavor. We used the frozen Tyson grilled chicken strips and they were great. They warmed quickly and had good flavor. Mushrooms, tomatoes, cucumbers and spinach rounded out our ingredients and we each used whichever dressing we wanted. We had Bacon Ranch, Lite Honey Mustard, Miracle Whip, and Fat Free Italian to choose from.
Everyone enjoyed them so much and can't wait to do them again soon.
Hope you enjoy this idea for an easy and quick summer family meal.
Mo
Well, here it is. I'm finally getting you the delicious "recipe" I was so excited about from last week. And boy, did I have good reason to be excited! They were fun, different, easy, and perfect for summer. They quickly became one of the new house faves. We can't wait to do them again.
Here's a pic of our fixins, but of course, you can sub or add any of your faves as desired.
We chose the spinach flavored tortillas for a little bit of a different flavor. We used the frozen Tyson grilled chicken strips and they were great. They warmed quickly and had good flavor. Mushrooms, tomatoes, cucumbers and spinach rounded out our ingredients and we each used whichever dressing we wanted. We had Bacon Ranch, Lite Honey Mustard, Miracle Whip, and Fat Free Italian to choose from.
Everyone enjoyed them so much and can't wait to do them again soon.
Hope you enjoy this idea for an easy and quick summer family meal.
Mo
Tuesday, August 2, 2011
Return to routines... and a request :)
It's Tuesday. Yay!
Yesterday started a new week and the return to our "usual" routine. I went back to "work" (I trade office work for my tuition at my/Evan's Tae Kwon Do studio).
This is also the 1st week back at actually cooking. No more microwave dinners for us!!! :) Now, that being said, I do have to admit that we did frozen pizzas last night. Ok. So maybe I'm starting slowly.... Actually, we had gotten some pizza's in the last couple of weeks and really liked them so we decided to go ahead and have them again for an easy meal. Definitely cheaper than ordering delivery! And I'm all about cheaper. :)
Tonight however is a 'new recipe' of my own creation that I'm quite excited about. We'll be doing easy chicken wraps. Yay! I saw a picture a few days ago, can't remember if it was on a website or in a magazine or what, but it sparked an idea of a great easy and healthy summer time meal. Do it yourself grilled chicken wraps. Then, the great coupon for Tyson chicken in this past Sunday's paper just "wrapped" the idea up nicely! (insert eyeroll over cheesy pun here)
I can't wait to let you know how they turn out. And yes, I will try very hard to remember to take pics!
I would love to hear your best easy summer meals!! Drop me an email (mosmomstuff (at) yahoo (dot) com) or just put it down here in the comments.
Can't wait to hear from you!!
Mo
Yesterday started a new week and the return to our "usual" routine. I went back to "work" (I trade office work for my tuition at my/Evan's Tae Kwon Do studio).
This is also the 1st week back at actually cooking. No more microwave dinners for us!!! :) Now, that being said, I do have to admit that we did frozen pizzas last night. Ok. So maybe I'm starting slowly.... Actually, we had gotten some pizza's in the last couple of weeks and really liked them so we decided to go ahead and have them again for an easy meal. Definitely cheaper than ordering delivery! And I'm all about cheaper. :)
Tonight however is a 'new recipe' of my own creation that I'm quite excited about. We'll be doing easy chicken wraps. Yay! I saw a picture a few days ago, can't remember if it was on a website or in a magazine or what, but it sparked an idea of a great easy and healthy summer time meal. Do it yourself grilled chicken wraps. Then, the great coupon for Tyson chicken in this past Sunday's paper just "wrapped" the idea up nicely! (insert eyeroll over cheesy pun here)
I can't wait to let you know how they turn out. And yes, I will try very hard to remember to take pics!
I would love to hear your best easy summer meals!! Drop me an email (mosmomstuff (at) yahoo (dot) com) or just put it down here in the comments.
Can't wait to hear from you!!
Mo
Wednesday, July 13, 2011
Orange Turkey with Rice
Well, I find myself playing catch-up again. This is the 3rd recipe that should have been posted last week with the others but my "blogging ninja" day only took me so far...
So...with pictures and everything!!! I give you Orange Turkey with Rice found in the Cook's Library One Pot cookbook. Although, let me preface this one with-this is NOT a One pot meal. 2 at best (if you have 6 cups leftover cooked rice), but most likely 3...
Serves 5 with leftovers as modified (originally says it serves 4)
1 tbsp Olive Oil
1 medium chopped onion (I used dried minced)
1 lb skinless lean turkey cut into thin strips (I used 1 1/2 lbs.)
1 1/4 cups unsweetened orange juice
1 bay leaf
3 cups small broccoli florets (I used 3 heaping cups)
1 large zucchini, diced
1 large orange
6 cups cooked brown rice (I used long grain white)
salt and pepper
to garnish;
9-10 pitted black olives, drained and quartered
shredded basil leaves
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Heat the oil in a large skillet and cook the onion and turkey, stirring, for 4-5 minutes until lightly browned. Pour in the orange juice and add the bay leaf and seasoning. Bring to a boil and simmer for 10 minutes. Meanwhile, bring a large pan of water to a boil and cook the broccoli florets, covered, for 2 minutes. Add the diced zucchini, then bring back to a boil. Cover and cook for another 3 minutes. Drain and set aside. Using a sharp knife, peel off the skin and white pith from the orange. Slice down the orange to make thin circular slices, the halve each slice. Stir the broccoli, zucchini, rice, and orange slices (my oranges got mangled in the mixing) into the turkey mixture. Gently mix together and season, then heat throught for a further 3-4 minutes, or until the mixture is piping hot. Transfer the turkey rice to warm serving plates and garnish with black olives and shredded basil leaves.
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This recipe was good. I, somewhat unfortunately, bought iron-enriched rice which just doesn't cook as well as non. Not a mistake I'll be making again. Otherwise, it was tasty. Good flavors and everything all in one easy scoop. Meat, veggies, starch. Good stuff. :)
Hope you try this one and enjoy!
Mo
So...with pictures and everything!!! I give you Orange Turkey with Rice found in the Cook's Library One Pot cookbook. Although, let me preface this one with-this is NOT a One pot meal. 2 at best (if you have 6 cups leftover cooked rice), but most likely 3...
Serves 5 with leftovers as modified (originally says it serves 4)
1 tbsp Olive Oil
1 medium chopped onion (I used dried minced)
1 lb skinless lean turkey cut into thin strips (I used 1 1/2 lbs.)
1 1/4 cups unsweetened orange juice
1 bay leaf
3 cups small broccoli florets (I used 3 heaping cups)
1 large zucchini, diced
1 large orange
6 cups cooked brown rice (I used long grain white)
salt and pepper
to garnish;
9-10 pitted black olives, drained and quartered
shredded basil leaves
Heat the oil in a large skillet and cook the onion and turkey, stirring, for 4-5 minutes until lightly browned. Pour in the orange juice and add the bay leaf and seasoning. Bring to a boil and simmer for 10 minutes. Meanwhile, bring a large pan of water to a boil and cook the broccoli florets, covered, for 2 minutes. Add the diced zucchini, then bring back to a boil. Cover and cook for another 3 minutes. Drain and set aside. Using a sharp knife, peel off the skin and white pith from the orange. Slice down the orange to make thin circular slices, the halve each slice. Stir the broccoli, zucchini, rice, and orange slices (my oranges got mangled in the mixing) into the turkey mixture. Gently mix together and season, then heat throught for a further 3-4 minutes, or until the mixture is piping hot. Transfer the turkey rice to warm serving plates and garnish with black olives and shredded basil leaves.
This recipe was good. I, somewhat unfortunately, bought iron-enriched rice which just doesn't cook as well as non. Not a mistake I'll be making again. Otherwise, it was tasty. Good flavors and everything all in one easy scoop. Meat, veggies, starch. Good stuff. :)
Hope you try this one and enjoy!
Mo
Thursday, July 7, 2011
Meat and Potatoes! (and not much else)
Recipe dos for ya! :)
I found this one in my dusty cookbook search as well. This one comes from The Four Ingredient Cookbooks. It's called...so glamorously, Meat and Potato Dinner. Well...there ya go!
Now....I'm sorry to say....I forgot to take pics of this one.... :(
But...let's press onward anyway shall we? ;)
Meat and Potato Dinner - serves 5 with leftovers as I adjusted it
4 large potatoes, peeled and sliced thinly (I used 5 1/2 medium taters and didn't peel them)
1 lb lean ground beef, browned and drained (I used 2lbs)
Green Peppers, sliced (I used 1/2 a large pepper as I'm not a fan of cooked peppers)
28 oz can chopped tomatoes (I used a 28 oz PLUS a 14 oz can)
Layer above ingredients in order given in large, deep baking dish (I used 15x10x2). Bake at 350 degrees for 45 minutes.
This one was good. I really wasn't sure how it would turn out. It was suggested that this was excellent burrito fixins. Throw a little queso in there and wrap it up in a tortilla and you've got yourself a delish burrito. If you're going to do this, and when we try it later, the potatoes will need to be julienned or diced very small to make it work in a tortilla but still. Totally do-able. When layering it in the pan, I added some shredded cheddar/jack on top of the potatoes as well as a little salt and pepper. The cheese was a nice little flavor addition. As was the pepper. You could definitely swap some of the tomatoes for salsa for some more flavor as well.
So there you have it. An easy and relatively fast (prep time at least) recipe. Justice even picked and ate the meat out of it...whadya know?! :)
Try this. As it is, with your own flare, whatever but of course...please let me know how it goes!
Mo
I found this one in my dusty cookbook search as well. This one comes from The Four Ingredient Cookbooks. It's called...so glamorously, Meat and Potato Dinner. Well...there ya go!
Now....I'm sorry to say....I forgot to take pics of this one.... :(
But...let's press onward anyway shall we? ;)
Meat and Potato Dinner - serves 5 with leftovers as I adjusted it
4 large potatoes, peeled and sliced thinly (I used 5 1/2 medium taters and didn't peel them)
1 lb lean ground beef, browned and drained (I used 2lbs)
Green Peppers, sliced (I used 1/2 a large pepper as I'm not a fan of cooked peppers)
28 oz can chopped tomatoes (I used a 28 oz PLUS a 14 oz can)
Layer above ingredients in order given in large, deep baking dish (I used 15x10x2). Bake at 350 degrees for 45 minutes.
This one was good. I really wasn't sure how it would turn out. It was suggested that this was excellent burrito fixins. Throw a little queso in there and wrap it up in a tortilla and you've got yourself a delish burrito. If you're going to do this, and when we try it later, the potatoes will need to be julienned or diced very small to make it work in a tortilla but still. Totally do-able. When layering it in the pan, I added some shredded cheddar/jack on top of the potatoes as well as a little salt and pepper. The cheese was a nice little flavor addition. As was the pepper. You could definitely swap some of the tomatoes for salsa for some more flavor as well.
So there you have it. An easy and relatively fast (prep time at least) recipe. Justice even picked and ate the meat out of it...whadya know?! :)
Try this. As it is, with your own flare, whatever but of course...please let me know how it goes!
Mo
Sage Chicken & Rice ... New recipe post numero uno :)
Ok, ok. Try not to faint. I know it's been a while since I posted any recipes. I suck. It's ok, I'll admit it when I've totally failed... ;) But I'm working on getting back on track. As a matter of fact...I have 3 new recipes to post! How's that for shocking?! hehehe
So. Last week I actually cooked. And new recipes even... Apparently miracles never cease.
I decided to hit up the cookbooks that have been collecting some serious dust on my shelf and see what I could find. I found a great cookbook, in theory, sitting there called Cook's Library One Pot. One pot recipes?! Sold!!! But then I started looking through it. A great deal of them aren't do-able in our house. There's a decent section on lamb....not happenin in my house! If my husband has a strong desire for lamb, he has to have it at a restaurant. Not comin in to my kitchen. Period. Same goes for rabbit, veal, venison, goose, and duck. Now, before anyone gets all defensive of game hunting. I have nothing against it. I just don't want to eat it. Nor will I prepare it. It's just one of my weird things.
Ok. Beyond that... I realized something when going through this cookbook. One pot means everything is all mixed together... LOL Yes..I know. Brilliant deduction huh?! But this is relevant because my sweet little love of a daughter doesn't eat things when they're mixed together. Even if she likes all of the individual components. And she won't eat rice. This is a problem because that's a large component of many of the recipes in this book.... hmm... And I was so excited about this "one pot" thing... :(
Well, I decided to go ahead and try a couple of the recipes anyway. I'm going to continue to try to get Justice to eat things she previously has refused. It's worked at least once so far....I'm hopeful that it will continue to work, even if not with everything.
So.
Sage Chicken and Rice - serves 4 (served 4 plus lots of leftovers w/my changes)
1 large onion, chopped (I sliced 4 green onions)
1 garlic clove, crushed
2 celery stalks, sliced
2 carrots, diced (I diced several baby carrots)
2 sprigs fresh sage (I used dried)
1 1/4 cups chicken bouillon/broth (whichever form you prefer - cube, storebought, homemade)
12 oz skinless, boneless chicken breasts (I used 2lbs ground chicken)
generous 1 cup mixed brown and wild rice
14 oz canned chopped tomatoes
dash Tabasco sauce
2 zucchini, sliced thinly
1/2 cup diced lean ham
salt and pepper to taste
fresh sage, to garnish
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Place onion, garlic, celery, carrots, and sage in a large saucepan and pour in chicken bouillon.
Bring the vegetable and herb mixture to a boil, then cover the pan and let simmer for 5 minutes.
Cut the chicken into 1-inch cubes and stir into the pan with the veggies. Cover the pan and continue to cook for another 5 minutes.
Stir in the mixed brown and wild rice and chopped tomatoes.
Add a dash of Tabasco sauce to taste (I used several and there was just the slightest touch of kick after several bites) and season well. Bring to a boil, then cover and simmer for 25 minutes.
Stir in the sliced zucchini and diced ham and continue to cook, uncovered, for another 10 minutes, stirring occasionally, until the rice is just tender.
Remove the sage sprigs (if you used fresh) and discard.
Garnish with sage leaves and serve.
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The reviews from our house were eh....
I've never been a fan of wild rice, nor is Nick although he didn't mind it too much. The brown rice pretty much 'bonded' with the ground chicken so it made a different texture. Not horrible, but not fabulous. The seasoning and veggies were good. It'd be worth another try with regular chicken breasts and maybe more brown rice than wild. Or maybe just with white rice instead. All in all, not a bad dish. Of course, Justice wouldn't eat any of it and ended up with some of her lunch leftovers. We had plenty of leftovers and it's been had for lunch a couple of times.
Hope you try it and enjoy. Can't beat One Pot!! (unless you're Justice...) :)
Mo
So. Last week I actually cooked. And new recipes even... Apparently miracles never cease.
I decided to hit up the cookbooks that have been collecting some serious dust on my shelf and see what I could find. I found a great cookbook, in theory, sitting there called Cook's Library One Pot. One pot recipes?! Sold!!! But then I started looking through it. A great deal of them aren't do-able in our house. There's a decent section on lamb....not happenin in my house! If my husband has a strong desire for lamb, he has to have it at a restaurant. Not comin in to my kitchen. Period. Same goes for rabbit, veal, venison, goose, and duck. Now, before anyone gets all defensive of game hunting. I have nothing against it. I just don't want to eat it. Nor will I prepare it. It's just one of my weird things.
Ok. Beyond that... I realized something when going through this cookbook. One pot means everything is all mixed together... LOL Yes..I know. Brilliant deduction huh?! But this is relevant because my sweet little love of a daughter doesn't eat things when they're mixed together. Even if she likes all of the individual components. And she won't eat rice. This is a problem because that's a large component of many of the recipes in this book.... hmm... And I was so excited about this "one pot" thing... :(
Well, I decided to go ahead and try a couple of the recipes anyway. I'm going to continue to try to get Justice to eat things she previously has refused. It's worked at least once so far....I'm hopeful that it will continue to work, even if not with everything.
So.
Sage Chicken and Rice - serves 4 (served 4 plus lots of leftovers w/my changes)
1 large onion, chopped (I sliced 4 green onions)
1 garlic clove, crushed
2 celery stalks, sliced
2 carrots, diced (I diced several baby carrots)
2 sprigs fresh sage (I used dried)
1 1/4 cups chicken bouillon/broth (whichever form you prefer - cube, storebought, homemade)
12 oz skinless, boneless chicken breasts (I used 2lbs ground chicken)
generous 1 cup mixed brown and wild rice
14 oz canned chopped tomatoes
dash Tabasco sauce
2 zucchini, sliced thinly
1/2 cup diced lean ham
salt and pepper to taste
fresh sage, to garnish
Place onion, garlic, celery, carrots, and sage in a large saucepan and pour in chicken bouillon.
Bring the vegetable and herb mixture to a boil, then cover the pan and let simmer for 5 minutes.
Cut the chicken into 1-inch cubes and stir into the pan with the veggies. Cover the pan and continue to cook for another 5 minutes.
Stir in the mixed brown and wild rice and chopped tomatoes.
Add a dash of Tabasco sauce to taste (I used several and there was just the slightest touch of kick after several bites) and season well. Bring to a boil, then cover and simmer for 25 minutes.
Stir in the sliced zucchini and diced ham and continue to cook, uncovered, for another 10 minutes, stirring occasionally, until the rice is just tender.
Remove the sage sprigs (if you used fresh) and discard.
Garnish with sage leaves and serve.
The reviews from our house were eh....
I've never been a fan of wild rice, nor is Nick although he didn't mind it too much. The brown rice pretty much 'bonded' with the ground chicken so it made a different texture. Not horrible, but not fabulous. The seasoning and veggies were good. It'd be worth another try with regular chicken breasts and maybe more brown rice than wild. Or maybe just with white rice instead. All in all, not a bad dish. Of course, Justice wouldn't eat any of it and ended up with some of her lunch leftovers. We had plenty of leftovers and it's been had for lunch a couple of times.
Hope you try it and enjoy. Can't beat One Pot!! (unless you're Justice...) :)
Mo
Monday, May 23, 2011
Rosemary Steaks, Sweet Potato Fries & Lemon Green Beans...Yumm
Another new recipe! Yay!
~~Warning, probably not a vegetarian friendly read (course, they probably wouldn't read this one based on the title...) LOL~~
This one was on the plan for Wednesday but got pushed back to Thursday. We don't do beef all that often in our house, Dominic's not a huge fan of beef plus he needs to stay away from the high absorbable iron content. I however, am all about dead cow! Bring it on!! I love me some red meat!! Mmmmmmmm!!!!!
Anywho....
I saw this recipe somewhere (I cannot for the life of me remember where I found it) and held onto it for one of our rare beef ventures. We've done a little more lately since Dominic has been in a rare beef friendly mood and I'm all about taking advantage of it. :)
So-I tried this out Thursday to good reviews. I threw in some bagged Sweet Potato Fries and tried a Lemon Green Beans recipe I found on MealsforYou.
This can be done with real steaks on a grill or, like I did with Eye of Round Thin Cut 'Steaks' on the George Foreman.
Rosemary Beef
Prep: 10 min, Marinate: 15 min, Cook: 10 min.
1 tsp. rosemary, crumbled or 2 tsp. fresh, minced
2 tsp. salt (optional)
1 Tbs. plus 1 tsp. pepper
2 cloves garlic, crushed (I used some garlic salt instead)
4 strip steaks, about 1/4 lb. each (I used 10 thin cut eye of round steaks)
2 Tbs. olive oil
Prepare grill or broiler. Mash rosemary, salt, pepper, and garlic together in a bowl. Rub mixture into meat and let sit about 15 minutes.(I added it all to a gallon zipper bag and rolled it around to coat then let it sit about 20 mins or so) Grill meat 3 minutes per side for medium-rare meat; cook longer as desired.
Lemon Green Beans
Prep: 10 min, Cook: 15 min.
1 lb. green beans
1/4 cup water
1/4 cup lemon juice (I used a little less)
1 Tbs. plus 1 tsp. unsalted butter
1 tsp. lemon zest
1 tsp. parsley, chopped
Place beans in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until green beans are tender. Rinse under cold water and drain.
Combine water and lemon juice in a heavy nonstick skillet over medium heat. Simmer 2-3 minutes or until reduced by half. Stir in butter. Add green beans and lemon zest. Simmer 3-4 minutes or until green beans are heated throughout. Remove from heat. Add parsley and salt to taste and toss.
Everybody loved it all. Almost- Dominic is not a lemon fan and thought the green beans were a little too 'sour' (good thing I didn't add as much lemon as the recipe called for huh?!) but the rest of us enjoyed them.
I hope that you do too when you try this easy well balanced meal at home! :)
Mo
~~Warning, probably not a vegetarian friendly read (course, they probably wouldn't read this one based on the title...) LOL~~
This one was on the plan for Wednesday but got pushed back to Thursday. We don't do beef all that often in our house, Dominic's not a huge fan of beef plus he needs to stay away from the high absorbable iron content. I however, am all about dead cow! Bring it on!! I love me some red meat!! Mmmmmmmm!!!!!
Anywho....
I saw this recipe somewhere (I cannot for the life of me remember where I found it) and held onto it for one of our rare beef ventures. We've done a little more lately since Dominic has been in a rare beef friendly mood and I'm all about taking advantage of it. :)
So-I tried this out Thursday to good reviews. I threw in some bagged Sweet Potato Fries and tried a Lemon Green Beans recipe I found on MealsforYou.
This can be done with real steaks on a grill or, like I did with Eye of Round Thin Cut 'Steaks' on the George Foreman.
Rosemary Beef
Prep: 10 min, Marinate: 15 min, Cook: 10 min.
1 tsp. rosemary, crumbled or 2 tsp. fresh, minced
2 tsp. salt (optional)
1 Tbs. plus 1 tsp. pepper
2 cloves garlic, crushed (I used some garlic salt instead)
4 strip steaks, about 1/4 lb. each (I used 10 thin cut eye of round steaks)
2 Tbs. olive oil
Prepare grill or broiler. Mash rosemary, salt, pepper, and garlic together in a bowl. Rub mixture into meat and let sit about 15 minutes.(I added it all to a gallon zipper bag and rolled it around to coat then let it sit about 20 mins or so) Grill meat 3 minutes per side for medium-rare meat; cook longer as desired.
Lemon Green Beans
Prep: 10 min, Cook: 15 min.
1 lb. green beans
1/4 cup water
1/4 cup lemon juice (I used a little less)
1 Tbs. plus 1 tsp. unsalted butter
1 tsp. lemon zest
1 tsp. parsley, chopped
Place beans in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until green beans are tender. Rinse under cold water and drain.
Combine water and lemon juice in a heavy nonstick skillet over medium heat. Simmer 2-3 minutes or until reduced by half. Stir in butter. Add green beans and lemon zest. Simmer 3-4 minutes or until green beans are heated throughout. Remove from heat. Add parsley and salt to taste and toss.
Everybody loved it all. Almost- Dominic is not a lemon fan and thought the green beans were a little too 'sour' (good thing I didn't add as much lemon as the recipe called for huh?!) but the rest of us enjoyed them.
I hope that you do too when you try this easy well balanced meal at home! :)
Mo
Monday, April 4, 2011
Slow cooker Beef Stroganoff
Happy Monday to you. I hope that you had a nice weekend (hopefully it wasn't 80 degrees one day and snowing the next like it was here).
Well this evening we had Slow cooker Beef Stroganoff. I didn't think this meal was going to happen tonight, 1st because it just did NOT look like enough and 2nd because I realized all too late that I started it quite early. Well, all is well that ends well. It came out great and there was enough for leftover lunch tomorrow!Guess that just goes to show how much I know huh?! ;)
Oh! And I just want to say; I absolutely remembered to take pictures of this meal, but alas, my camera decided that I should continue to look poorly organized and wouldn't allow it. So, sorry-I'll either attempt blackmail with new batteries and hope that works or I may just find a quiet place to bury it...
Here is the original recipe (courtesy of Mealplanningmommies) for you and when you try this one, feel free to post pics! :)
2 tbsp. flour
1/2 tsp. garlic powder
1/2 tsp pepper
1 3/4 lb. boneless beef round steak (I used 3/4 lb and it was plenty for 6 people or mix it up and just use ground beef) (I used 1 lb. lean ground beef)
1 can cream of mushroom soup
1/2 cup water
1 envelope dried onion soup mix
1/2 cup sour cream
9 oz jar (can or fresh) mushrooms (we opted to not put these in our stroganoff) (I also omitted)
Step 1: combine 2 tbsp. flour, 1/2 tsp. garlic powder and 1/2 tsp. pepper in slow cooker
Step 2: Cut meat into 1 1/2 x 1 inch strips (or cubed like mine) and toss in flour mixture until well coated.
Step 3: Add mushroom soup, 1/2 cup water, and soup mix. Stir until well blended.
Step 4: Cover, cook on High 3-3/12 hours or Low 6-7 hours
Step 5: Stir in mushrooms, 1/2 cup sour cream.
Let the sour cream cook in the stroganoff about 10-15 minutes or until heated through
Step 6: Cook your noodles. I chose to eat our stroganoff over noodles, but it would be just as good over rice, bread or potatoes. (We also did noodles, but used spaghetti since we had plenty on hand)
Step 7: Don't forget your veggie for a side! We chose to cook some carrots (I stuck with the original here and steamed whole organic baby carrots)
Step 8: Serve and enjoy! Yummy! (We here carry that motion!)
This was enough to feed 4 adults, my little one that only ate the meat, and to have some for lunch tomorrow. I hope that you try this soon and enjoy it. We'll be having this one again.
Mo
Well this evening we had Slow cooker Beef Stroganoff. I didn't think this meal was going to happen tonight, 1st because it just did NOT look like enough and 2nd because I realized all too late that I started it quite early. Well, all is well that ends well. It came out great and there was enough for leftover lunch tomorrow!Guess that just goes to show how much I know huh?! ;)
Oh! And I just want to say; I absolutely remembered to take pictures of this meal, but alas, my camera decided that I should continue to look poorly organized and wouldn't allow it. So, sorry-I'll either attempt blackmail with new batteries and hope that works or I may just find a quiet place to bury it...
Here is the original recipe (courtesy of Mealplanningmommies) for you and when you try this one, feel free to post pics! :)
2 tbsp. flour
1/2 tsp. garlic powder
1/2 tsp pepper
1 3/4 lb. boneless beef round steak (I used 3/4 lb and it was plenty for 6 people or mix it up and just use ground beef) (I used 1 lb. lean ground beef)
1 can cream of mushroom soup
1/2 cup water
1 envelope dried onion soup mix
1/2 cup sour cream
9 oz jar (can or fresh) mushrooms (we opted to not put these in our stroganoff) (I also omitted)
Step 1: combine 2 tbsp. flour, 1/2 tsp. garlic powder and 1/2 tsp. pepper in slow cooker
Step 2: Cut meat into 1 1/2 x 1 inch strips (or cubed like mine) and toss in flour mixture until well coated.
Step 3: Add mushroom soup, 1/2 cup water, and soup mix. Stir until well blended.
Step 4: Cover, cook on High 3-3/12 hours or Low 6-7 hours
Step 5: Stir in mushrooms, 1/2 cup sour cream.
Let the sour cream cook in the stroganoff about 10-15 minutes or until heated through
Step 6: Cook your noodles. I chose to eat our stroganoff over noodles, but it would be just as good over rice, bread or potatoes. (We also did noodles, but used spaghetti since we had plenty on hand)
Step 7: Don't forget your veggie for a side! We chose to cook some carrots (I stuck with the original here and steamed whole organic baby carrots)
Step 8: Serve and enjoy! Yummy! (We here carry that motion!)
This was enough to feed 4 adults, my little one that only ate the meat, and to have some for lunch tomorrow. I hope that you try this soon and enjoy it. We'll be having this one again.
Mo
Thursday, March 10, 2011
New meal #1 - Cheesy cauliflower casserole
New recipe #1 was one I found on http://food-4tots.com/ . As this site's author is out of Singapore, the measurements were in grams and Celsius. I did some conversion (and a little hoping) and tried this yummy sounding dish as a complete meal. I added noodles and ground turkey to round it out. The only issue I had was that with the addition of the noodles and meat, the original amount of sauce didn't find it's way to the bottom of the dish and some of the noodles and meat were dry. Next time I will double the amounts for the bechamel sauce. I also added some corn flake crumbs to the top before putting it in the oven to give it a nice topping.
The family enjoyed this meal and requested it be made again (with more cheesy sauce!).
RECIPE FOR CAULIFLOWER CHEESE
Source: Adapted from Nora’s dinner (and breakfast, lunches and snacks for you to cook at home)
Serve: 4
Ingredients:
1 medium size cauliflower
1 cup Cheddar cheese
1/2 cup Parmesan cheese
2 Tbsp butter
3 tbsp plain flour
2 cups milk
1 tsp mustard or mustard powder (I omitted)
2 tbsp crème fraiche (I omitted)
Salt and pepper
Methods:
1.Preheat oven to 400°.
2.Grate the Cheddar and Parmesan cheese separately. Set aside.
3.Prepare béchamel sauce (creamy white sauce)
4.Melt butter in the small saucepan over a low heat.
5.Add the flour and, using your wooden spoon/ hand whisk, stir well, keeping the heat turned down low – the mixture should start to look like damp sand. This mixture is called a roux (pronounced “roo”)
6.Add the milk slowly, still stirring to make sure there are no lumps. If there are any, beat these out.
7.Bring the sauce up to the boil, then turn down low and allow the sauce to cook for about 5 minutes, stirring all the time until it starts to thicken. You now have a white sauce, also called a béchamel sauce.
8.Take the sauce off the heat. Add the mustard, half the grated Cheddar cheese, all the grated Parmesan and the crème fraiche. Stir well, and add a little salt and pepper. Stir again and taste the sauce. Add a bit more salt and pepper if needed. Set aside.
9.Prepare cauliflower (refer to note 4)
10.Put the large saucepan of water on to boil. Add a good pinch of salt to the water.
11.Wash the cauliflower, then use the sharp knife and chopping board to cut off the stem. Split the core in half so all the small florets fall apart. Add the cut-up cauliflower to the salted boiling water and cook for 4 minutes.
12.It is important not to overcook it or it will go mushy.
13.Drain the cooked cauliflower very well in a colander.
14.After the cooked cauliflower it is fully drained, tip the cauliflower into a medium overproof baking dish (or 2 small baking dishes) and cover with the sauce in step (4).
15.Sprinkle the remaining grated Cheddar cheese over the top (refer to note 5).
16.Place in the pre-heated oven on the middle shelf and bake for 25 minutes or until the top is golden and bubbling.
17.When finished, remove from the oven.
18.You can serve it as main meal, side dish or even as a snack.
Note:
1.To make it a complete meal, you can add cooked pasta (ie macaroni) and other ingredients (ie canned tuna or cooked salmon).
2.You can give this recipe a twist by substituting half of the cauliflower with broccoli.
3.I used Masterfood fine wholegrain mustard. You can also use Dijon mustard.
4.Alternatively, you can steam the cauliflower for 15-20 minutes.
5.Adding 4 tbsp of fresh breadcrumbs will give this dish a crispy-cruncy top.
I sprinkled cornflake crumbs across the top before baking to give it a nice topping.
Hope you enjoy - Mo
The family enjoyed this meal and requested it be made again (with more cheesy sauce!).
RECIPE FOR CAULIFLOWER CHEESE
Source: Adapted from Nora’s dinner (and breakfast, lunches and snacks for you to cook at home)
Serve: 4
Ingredients:
1 medium size cauliflower
1 cup Cheddar cheese
1/2 cup Parmesan cheese
2 Tbsp butter
3 tbsp plain flour
2 cups milk
1 tsp mustard or mustard powder (I omitted)
2 tbsp crème fraiche (I omitted)
Salt and pepper
Methods:
1.Preheat oven to 400°.
2.Grate the Cheddar and Parmesan cheese separately. Set aside.
3.Prepare béchamel sauce (creamy white sauce)
4.Melt butter in the small saucepan over a low heat.
5.Add the flour and, using your wooden spoon/ hand whisk, stir well, keeping the heat turned down low – the mixture should start to look like damp sand. This mixture is called a roux (pronounced “roo”)
6.Add the milk slowly, still stirring to make sure there are no lumps. If there are any, beat these out.
7.Bring the sauce up to the boil, then turn down low and allow the sauce to cook for about 5 minutes, stirring all the time until it starts to thicken. You now have a white sauce, also called a béchamel sauce.
8.Take the sauce off the heat. Add the mustard, half the grated Cheddar cheese, all the grated Parmesan and the crème fraiche. Stir well, and add a little salt and pepper. Stir again and taste the sauce. Add a bit more salt and pepper if needed. Set aside.
9.Prepare cauliflower (refer to note 4)
10.Put the large saucepan of water on to boil. Add a good pinch of salt to the water.
11.Wash the cauliflower, then use the sharp knife and chopping board to cut off the stem. Split the core in half so all the small florets fall apart. Add the cut-up cauliflower to the salted boiling water and cook for 4 minutes.
12.It is important not to overcook it or it will go mushy.
13.Drain the cooked cauliflower very well in a colander.
14.After the cooked cauliflower it is fully drained, tip the cauliflower into a medium overproof baking dish (or 2 small baking dishes) and cover with the sauce in step (4).
15.Sprinkle the remaining grated Cheddar cheese over the top (refer to note 5).
16.Place in the pre-heated oven on the middle shelf and bake for 25 minutes or until the top is golden and bubbling.
17.When finished, remove from the oven.
18.You can serve it as main meal, side dish or even as a snack.
Note:
1.To make it a complete meal, you can add cooked pasta (ie macaroni) and other ingredients (ie canned tuna or cooked salmon).
2.You can give this recipe a twist by substituting half of the cauliflower with broccoli.
3.I used Masterfood fine wholegrain mustard. You can also use Dijon mustard.
4.Alternatively, you can steam the cauliflower for 15-20 minutes.
5.Adding 4 tbsp of fresh breadcrumbs will give this dish a crispy-cruncy top.
I sprinkled cornflake crumbs across the top before baking to give it a nice topping.
Hope you enjoy - Mo
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