Sunday, December 26, 2010
Thursday, December 23, 2010
Simply take a tortilla/wrap, and put some hummus on top, spreading evenly. Layer with peppered turkey breast, romaine, tomato (I used romas), and red onion.
Quite delicious, although it was sort of messy. I think next time I'll cut up my tomatoes smaller so it's easier to close the wrap.
Tuesday, December 21, 2010
4 4oz fresh or frozen skinless salmon fillets, 3/4 inch thick (I used bigger fillets, skin-on)
2 cups thinly bias-sliced carrots
2 cups sliced mushrooms
4 green onions, sliced
2 teaspoons finely shredded orange peel (I zested it)
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
4 gloves garlic, halved (I used minced garlic)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons olive oil (I used olive oil spray)
2 medium oranges, thinly sliced
4 sprigs fresh oregano (optional)
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of heavy foil. Fold each in half to make an 18x12 inch rectangle.
In a large bowl combine carrots, mushrooms, green onions, orange peel, oregano, garlic, salt, and pepper. Divide vegetable mixture among foil rectangles.
Place fish on top of the vegetable mixture. Drizzle (or spray) fish with oil; sprinkle lightly with additional salt and pepper. Top with orange slices and, if desired, oregano sprigs. For each packet, bring up 2 opposite edges of foil and seal with a doulbe fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer in a large baking pan. (I put mine directly on the rack after storing these in the fridge for a few hours.)
Bake in a 350 degree oven for about 30 minutes (OR 40 FOR A LARGER FILLET LIKE I USED!) or until fish flakes easily when tested with a fork and carrots are tender. Transfer the packets to dinner plates. Open slowly to allow steam to escape.
Monday, December 20, 2010
Sunday, December 19, 2010
Look at these bad boys! THREE new Sandra Lee cookbooks. Jenny got me one of Sandra Lee's cookbooks last Christmas and I use it so much, so I'm really excited about these new ones! A Rachael Ray cookbook! She's the Food Network star that got me started with this whole cooking obsession- it's been 2 years now since I started really learning and trying new things. Oprah magazine recipes- can't wait to try! And Fresh & Easy Meals.... it was like I picked these out for myself lol! She did a great job. On the right are my little themed cardboard cookbooks- can't wait to see what those have too, especially the cooking with soy cookbook- that's different!
My kitchen counter-top was overflowing already with my cookbooks and cooking mags, and we've been running out of room for our games, so we decided it was time for a new bookshelf. So we ran to Target and got one to match the other 3 we have, and now we have a nice setup!
Oh the simple pleasures in life...
Time to come up with a menu for the week, and a grocery list... This means lots of new blog posts!
Wednesday, December 15, 2010
1 spaghetti squash (about 3 pounds)
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
5 cloves garlic, very finely chopped
2 tablespoons capers, drained and roughly chopped (I left them whole)
2 tablespoons finely chopped fresh flat-leaf parsley (I used some dried parsley instead)
2 tablespoons cold unsalted butter, cut into cubes
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese (optional).... I forgot this!
Preheat the oven to 375 degrees. Pierce the skin of the squash in several places with a knife and put it in a baking dish. Bake until very soft, about an hour. Use a pot holder to grasp the squash and cut in half if still whole. Scoop out the seeds. Then, with a long-handled fork, tease out the strands into a warmed serving bowl. Fluff and separate the strands with the fork. Keep warm while cooking the shrimp (or have your spouse do this while you cook, like I did!)
Add the garlic to the hot pan and cook until softened, about 30 seconds. Stir in the capers and a pinch of cayenne. Add the remaining 1 tablespoon oil and the parsley and stir well. Remove the pan from the heat, reduce the heat to very low, and whisk the butter, a few cubes at a time, moving the pan on and off the heat so the butter just melts and emulsifies the oil. Taste for seasoning and adjust with salt and pepper. Pour over the squash and toss well. Scatter the cheese over the top and serve.
Tuesday, December 14, 2010
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olives (I left them whole)
2 tablespoons drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast halves (about 2 pounds) (I only used 6)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
Tuesday, December 7, 2010
RECIPE #73: BAKED CHICKEN NUGGETS
- 3 skinless, boneless chicken breasts (I used 2)
- 1 cup Italian seasoned bread crumbs (I used Panko)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon dried thyme (I used Italian seasoning instead)
- 1 tablespoon dried basil (Ditto...)
- 1/2 cup butter, melted
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. (I threw the chicken in a large ziplock bag with seasonings and melted butter, coated the chicken well, and took out the pieces individually for coating with Panko, then sprinkled the Parmesan cheese on top with more seasonings)
RECIPE #74: HONEY MUSTARD DIPPING SAUCE
- 1/2 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1/2 tablespoon lemon juice
- Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight. (I didn't leave it overnight, just for about an hour or so)
RECIPE #75: ROASTED BRUSSELS SPROUTS
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. (I cut my sprouts in half top to bottom so they'd cook faster and take on more flavor since Nick doesn't like the middles as much. It seems to have worked!)
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Wednesday, November 10, 2010
Note: It's not a very photogenic soup, but don't be fooled...
Leeks have a little bit of grit in them sometimes when you cut them apart, which is why they require a good rinsing in a colander before use.
1 leek, halved and very thinly sliced (I used 2 smaller leeks and just cut rings)
3 cups reduced-fat or non-fat milk
2 cups water (I exchanged one for chicken broth)
1 brick (8oz) cream cheese, softened
4oz pouch mashed potato flakes (I used Hungry Jack buttery potatoes flavor)
Few grinds of fresh black pepper, to taste
Rinse trimmed, thinly sliced leeks under cold water in a colander and drain very well. Bring milk, water, and leeks to a boil in a medium deep pot. Reduce heat to low and simmer, 5 minutes. Whisk/stir in softened cream cheese until combined. Stir in potato flakes until soup becomes thick and smooth. Remove from heat, stir in pepper and serve.
Sunday, November 7, 2010
Well, for some reason Google, in all of its infinite wisdom, won't let me switch my email for Blogger (which is a Google service) from my old, non-gmail account to my new gmail account, which makes me have to sign out of my gmail and then into my non-gmail account to be able to post. This non-gmail account is tied to another Google account that will not consolidate with my NEW Google account.
Is your head spinning yet?
So I found a work-around for Blogger... I invited MYSELF to be a co-author on this blog, emailing my gmail an invitation from my non-gmail account so I can log in and post through my gmail. *big breath* And so here I am, co-authoring with myself.
...I won't even begin to think of the mess involving Google Analytics (tracking information for this blog that's tied to my non-gmail account).... I'll just leave it alone. I also have a Google Latitude account (tracks me via GPS when I turn it on on my phone- good for Nick if I'm out of town or traveling by myself...)- but I can probably change that over easily since it doesn't really store data.
My YouTube account (also a Google service) has this problem too. Maybe I'll just close it and open a new one under my new account, but then I'd lose all my favorites and uploads. *sigh*...
I saw someone posted something back in 2006 complaining about this, and apparently Google's solution was a "multiple account login" that I've tried. Total failure- it logs me out of the other account anyways.
I'm so irritated that something so simple has to be such a stupid mess.
UPDATE! I went back into my non-gmail Blogger account and granted my gmail account administrator privileges... and then I deleted my non-gmail account (basically deleting the privileges to post). HAHA! VICTORY! Epic work-around!!
Saturday, November 6, 2010
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
- 1 (8 ounce) container sour cream
- 1 cup Pace® Picante Sauce
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1 cup shredded Monterey Jack cheese (I use cheddar usually)
- 10 Mission® Fajita Size Flour Tortillas, warmed (I use an 8-pack of whatever flour tortillas)
- 1 medium tomato, chopped
- 1 green onion, sliced
- Mix soup, sour cream, picante sauce and chili powder.
- Mix 1 cup picante sauce mixture, chicken and cheese. (I don't add the chicken yet)...
- Spread about 1/4 cup chicken mixture down center of each tortilla. (I instead spread the mixture on first, THEN add chicken, saving the mess of step 2). Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
- Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.
Tuesday, November 2, 2010
- 1 pound shredded, cooked chicken (I hand-shredded a store-bought rotisserie chicken)
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped (I used more)
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced (I used more)
- 2 cups water (I replaced one cup with chicken broth)
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn (I used more)
- 1 tablespoon chopped cilantro (I skipped this)
- 7 corn tortillas
- vegetable oil
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. (Instead, I cut them first, placed them on the sheet, and sprayed them with olive oil spray. Then I lightly salted them with kosher salt.)
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. (I also added cheese and sour cream!)
Saturday, October 30, 2010
- 2 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 medium onion, finely chopped (I coarsely chopped mine)
- 3 cups canned or packaged vegetable stock, found on soup aisle
- 1 can (14 1/2 ounces) diced tomatoes in juice
- 1 can (15 ounces) black beans, drained
- 2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
- 1 cup heavy cream
- 1 tablespoon curry powder, 1 palm full
- 1 1/2 teaspoons ground cumin, 1/2 palm full
- 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
- Coarse salt
- 20 blades fresh chives, chopped or snipped, for garnish
(I used dried while cooking, and also to top it)
DirectionsHeat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
Sunday, October 24, 2010
- 2 cups peanut butter
- 2 cups white sugar
- 4 eggs
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (180 degrees C).
- In a medium bowl, combine peanut butter, sugar and eggs. Mix well with wooden spoon till smooth and well-blended. Stir in chocolate chips and nuts.
- Drop by rounded tablespoonfuls on ungreased cookie sheets two inches apart. Bake 10 to 12 minutes or till lightly browned. Cool on cookie sheets for a few minutes than transfer to wire rack. Cool completely. Store in airtight containers up to a week
Thursday, October 21, 2010
1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seed and cut into 1/2 inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping (I omitted this)
8 large eggs
Position a rack in the upper third of the oven and preheat to 350. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1-2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5-6 minutes more. Add the tomatoes, ham, bread, parsley, and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from heat.
Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crck an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley. (I baked it for a little longer because my whites weren't setting well, which cooked the yolks more, but it turned out fine regardless.)
Tuesday, October 19, 2010
My best friend is a Tastefully Simple consultant, so naturally my kitchen is full of this stuff because I can't help buying the products after trying samples. Everything is so easy to make, usually only needing an ingredient or two added to the product to complete it, resulting in a dip, or a loaf of bread, a dessert, a drink, and so on.
So here's dinner that I made for tonight- pulled pork (made with the Tangy Tennessee Slow Cooker Sauce, http://www.tastefullysimple.com/shopourproducts/allproducts/tangytennesseeslowcookersauce740900.aspx) topped with cole slaw (made with something I always have in my fridge- Vidalia Onion Dressing, http://www.tastefullysimple.com/shopourproducts/allproducts/vidaliaoniondressing129108.aspx).
For the pork, I simply followed the instructions on the bottle... simply putting a 3lb pork roast in my crock pot with half the bottle for 6.5 hours, then shredding the roast, putting it back in the crock pot, and mixing in the rest of the bottle of sauce. I served it about an hour later.
For the cole slaw, I simply chopped up as much cabbage as I wanted, added the Vidalia Onion Dressing to taste, and threw in some sliced almonds. Easy!
This is only one quick example of ways to use TS products. I made a whole bunch of dips for a game night we had at our place recently, and then I used one of them (bacon ranch!) as a spread for my sandwiches.
If you have any interest in these time-saving products that also happen to be really delicious, get in touch with Carlie Moore at email@example.com or browse through her Tastefully Simple site for products and ideas: www.tastefullysimple.com/web/cmoore5.
Sunday, September 26, 2010
1 onion, finely chopped
2 cups cubed ham (I bought these already cubed)
2 potatoes, peeled and chopped
8 cups water
2 cups canned chopped tomatoes
3 cups canned cannellini (white kidney beans), rinsed and drained
3 cups frozen or fresh corn kernels
2 teaspoons salt
1 teaspoon sugar
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
Preheat a 6-quart slow cooker to high.
Combine the chicken, onion, ham, and potatoes in the slow cooker. Pour in the water. Cover and cook on the lowest setting for 4-5 hours, or until the chicken is tender.
Remove the chicken from the pot and strip the meat from the bones. Return the meat to the pot. Discard the skin and bones.
Add the tomatoes, beans, corn, salt, sugar, pepper, and oregano. Cover and cook on the highest setting for 1 hour.
Saturday, September 18, 2010
For the taco seasoning:
-2 tablespoons onion powder
-2 tablespoons garlic powder
-1 tablespoon chili powder
-1 tablespoon dried oregano
-1 teaspoon cayenne pepper
-1 teaspoon ground cumin
-Kosher salt and ground black pepper
For the pizzas:
-1/4 cup canola oil, plus more for brushing
-1 pound skinless, boneless chicken breasts
-1 16-oz tube pizza dough
-all-purpose flour for dusting
-1 cup shredded mozzarella
-1 cup shredded sharp cheddar
-juice of 1 lime
-1/2 teaspoon ground cumin
-1/2 teaspoon chili powder
-1 tablespoon diced red onion (we used more)
-Kosher salt and ground black pepper
1 cup fresh salsa (or more)
1/2 cup sour cream
1/4 cup chopped fresh cilantro (I skipped this)
Make the taco seasoning by mixing all the dry ingredients under "taco seasoning" in a bowl.
Roll out pizza dough on an oiled cookie sheet or similar. Brush with oil. Season the top with the taco seasoning and cook according to package directions. (Mine were 400 degrees for 10 minutes.)
While crust bakes, mix 2 tablespoons taco seasoning and the canola oil in a bowl. Pound the chicken between two pieces of plastic wrap to 1/4 inch thick (or buy already thin-sliced breasts). Add the chicken to the bowl, coating, and cook chicken in a pan until done, a couple minutes per side. Cut into small cubes.
When crust is done, sprinkle with both cheeses, then top with the chicken. Put back in the oven for 5 minutes to melt the cheese.
Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, salt and pepper in a bowl. When pizza is done after the five minutes, remove from the oven and top with the avocado mixture, salsa, sour cream, and cilantro.
Wednesday, September 15, 2010
1 tablespoon olive oil
1 1/2 pounds sirloin steak, cut into 1 1/2 inch pieces
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 (8oz) package sliced fresh mushrooms
1 (16oz) package frozen pearl onions, Birds Eye
2 cups red wine (I used a pinot noir)
1 (10 3/4oz) can condensed golden mushroom soup
Garnish with parsley
In a large skillet, heat oil over medium-high heat. Sprinkle steak with salt and pepper. Cook steak, stirring occasionally, for 5-7 minutes, or until browned. Using a slotted spoon, transfer to a bowl, and set aside.
Add mushrooms and onions to pan; cook, stirring occasionally, or until liquid has evaporated, about 5 minutes. Stir in wine, scraping brown bits from bottom of pan with a wooden spoon. Bring to a boil, reduce heat to medium-low, and simmer for 5-6 minutes, or until reduced by half.
Increase heat to medium-high. Stir in soup; bring to a boil. Add steak and juices from bowl. Cook, stirring occasionally, for 2 minutes, or until bubbly. Garnish with parsley, if desired.
Friday, September 10, 2010
1lb bottom round beef roast, cut into thin strips
3 cloves garlic, chopped finely
1 white onion, chopped
3 green onions, whites chopped for stir fry, some greens reserved for topping
2 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon oil (I used canola)
1 cup chopped roasted peanuts
Combine beef, garlic, white onion, green onion whites, sugar, fish sauce, and oil in a bowl and marinate for a few hours. (I skipped the marinating though and it still turned out awesome.) Heat wok until very hot, and stir-fry mixture in two batches. Return all to the wok, and stir in the peanuts and green onion greens and serve over rice or noodles. We put tamari sauce (an aged soy sauce) on top, and it was perfect!
Saturday, September 4, 2010
1/2 pound spaghetti (I used multigrain spaghetti)
2 tablespoons extra virgin olive oil (EVOO)
2 garlic cloves, thinly sliced
1/2 pound shiitake mushrooms, stemmed and sliced
1 cup chicken or vegetable stock
2 teaspoons lemon zest
1/2 pound medium to large shrimp, peeled and deveined
3/4 to 1 pound asparagus (1 bundle), trimmed to 4 inches then cut into thirds
1 cup frozen peas
2 tablespoons butter, cut into small pieces
1 cup shaved or grated Romano cheese
Handful of fresh flat-leaf parsley leaves, chopped (I used dried)
Place a large covered pot of water on the stove and bring it up to a boil for the pasta. Salt the water and cook the spaghetti al dente.
While the pasta is working, trim the touch green toms and the roots from the leek. Half the leek lengthwise and dice it thin. Place the leeks in a colander and rinse them vigorously to release any grit. Drain the leeks well.
Heat the EVOO in a large, deep skillet over medium heat, add the garlic, and cook for a minute. Add the leeks and shiitake and cook until they are tender, 3 to 4 minutes. Add the stock, raise the heat a little, and bring it up to a bubble. Once the stock bubbles, add the zest and the shrimp and cook it for 2 minutes, then add the asparagus and peas to the pan and cook them for 2 minutes more.
Melt the butter into the sauce, add the drained pasta to the pan, and toss to combine the shrimp and vegetables with the spaghetti. Season with a little pepper, adjust the salt to taste, and garnish with the cheese and parsley.