Sunday, December 20, 2015
Sunday, December 13, 2015
Cashew Chicken2 lbs boneless skinless chicken breasts (About 4 pieces)
3 Tablespoons Cornstach
½ tsp black pepper
1 Tbsp canola oil
½ cup soy sauce
4 Tbsp rice wine vinegar
4 Tablespoons ketchup
2 Tablespoons sweet chili sauce
2 Tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. Add cashews about 1/2 hour before the mixture is done.
Sunday, December 6, 2015
I went scouring the big binder last week to find a recipe that would use our chicken leftovers that we froze about 2 weeks ago. I had made a delicious roast chicken and what was left over would be great in a casserole. This was a recipe that we have had but hadn't made in quite sometime. So, we dropped our son off at his basketball practice on Wednesday we went to the store and picked up the small list of ingredients that we did not have on hand. Everything was ready to throw this together after work the following night. And it worked out well having the ingredients handy and the chicken already cooked.
It is casserole season, cold winter evenings where you want something hot and hearty. Hubby and I had tickets to see Matilda, so a nice hot casserole was perfect to head back out in the cold after dinner. This chicken casserole fits the plan with the corn tortillas and the cheese. It can be made with fat free soups and a reduced fat cheese for a light version. Either why it is a great dish.
Tuesday, December 1, 2015
Heath Bar Cookies
Sunday, November 22, 2015
Apple and Cranberry Crisp
1 3-lb. bag McIntosh apples, peeled, cored and sliced
1 1/2 Cups cranberries, optional
3/4 Cup sugar (you might use a bit more if adding cranberries, which are quite tart)
2 tsp. PENZEYS CINNAMON
1 tsp. GROUND NUTMEG
1 tsp. GROUND ALLSPICE
1/2-1 tsp. GROUND CLOVES (recipe calls for full teaspoon)
2 Cups flour
1 Cup packed brown sugar
1 Cup shortening
Preheat oven to 350°. In a large bowl, combine the apples, cranberries (if using), sugar and spices. Toss to coat. In a second large bowl, combine the flour and brown sugar. Add the shortening and cut with a fork until the mixture resembles pebbles. Spoon the filling into a 9x13 pan. Sprinkle with the crust crumbles. Gently press the crust to form a flat surface. Bake at 350° for 45-60 minutes.
Sunday, November 15, 2015
2 tablespoons butter
4 tablespoons olive oil
3 onions, chopped
1 teaspoon salt
1/2 teaspoon sugar
1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
3 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
3/4 pound ziti
3 ounces soft goat cheese, such as Montrachet, crumbled
3 tablespoons grated Parmesan cheese, plus more for serving
In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
Betty Crocker Chocolate Chip Cookies - 1970's recipe
Saturday, November 7, 2015
Creamy Crock Pot Italian Chicken
Monday, November 2, 2015
Fiesta Corn Dip
7-oz. can chopped green chiles
6-oz. can chopped jalapeno peppers, drained and liquid added to taste
1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 tsp. pepper
1/2 tsp. garlic powder
16-oz. pkg. shredded sharp cheddar cheese, Taco flavored
2-3 bags scoop-like corn or tortilla chips
In a large bowl, mix all ingredients except chips. Chill two hours to overnight. Serve with your favorite chips (I used Fritos and Tostitos) for scooping. Makes 6 cups.
Saturday, October 31, 2015
Beef and Broccoli
1 cup beef broth
½ cup low sodium soy sauce
⅓ cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves, minced
2 tbsp. cornstarch
4 tbsp. sauce (from the crockpot after dish is cooked)
Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
White rice, cooked
In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic. Gently place your slices of beef in the liquid and toss to coat. Turn crockpot on low and cook for 6 hours.
Toss in your broccoli florets then serve hot over white rice.
Saturday, October 24, 2015
|My husband dressed the part!|
When you think of fall you remember the leaves changing colors, apple picking, pumpkins, Oktoberfest and hearty meals. Well that is what we had at our last dinner club dinner a few weeks ago. Giada and hubby from across the street created an Oktoberfest menu that included some traditional German foods including Sweet and Sour Cabbage, Jagerschnitzel (Pork Cutlets with mushroom gravy), Zwiebelkuchen (Onion Pie) and Apple Strudel.
1/2 of a 17.3 ounce package of Puff Pastry (Pepperidge Farm), thawed
3 Granny Smith apples, peeled, cored, and thinly sliced
1/3 cup sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour
1/2 cup dried cranberries
1/4 cup chopped walnuts
1 1/2 teaspoons lemon juice
1 egg beaten lightly with 1 tablespoon water
Confectioners’ sugar for serving (optional)
Ice Cream (optional)
In a medium bowl, whisk together sugar, cinnamon, and flour. Add cranberries and walnuts and stir to combine. Add apples and lemon juice and toss, stirring until the apples are well coated; set aside.
Lightly flour a clean work surface and roll puff pastry out to a 16 by 12-inch rectangle. With the short side facing you, sprinkle 1/2 of pastry with apple mixture, leaving a 1-inch border at the end closest to you. Roll the pastry up, jelly roll-style, and crimp to seal edges. Transfer strudel to prepared baking sheet and brush top with egg wash. Cut three slits on top of the pastry to let steam escape. Bake until top is golden, about 35 minutes. Transfer baking sheet to a wire rack and let cool for 20 minutes. Dust with confectioners’ sugar before serving and serve with ice cream, if desired.
Saturday, October 17, 2015
Buffalo Wing Pretzel Sticks
Friday, October 16, 2015
One of the things I dread when coming home from work is the time involved in getting dinner ready. It seems that as soon as I walk in the door, dinner needs to be prepared in order to get it to the table on time because someone has something planned after dinner and they need to get out of the house. I would love the opportunity to sit and relax a few minutes before jumping into something, But, this night was a double whammy. Hubby and our son had gone for haircuts after work and weren't there when I got home. And dinner needed to be soon after they arrived. I had gone to the store on my lunch break to get the hamburger, enchilada sauce and seasoning so that when I did walk in the door I could get this casserole started.
Tater Tot Enchilada Casserole
Saturday, October 10, 2015
Rosemary Crusted Pork Tenderloin
INGREDIENTS1/4cup bread crumbs
2cloves garlic, chopped
1teaspoon smoked paprika
1tablespoon chopped rosemary
kosher salt and black pepper
11 1/4-pound pork tenderloin
1teaspoon plus 1 tablespoon olive oil
DIRECTIONSHeat oven to 425° F.
On a large plate, combine the bread crumbs, garlic, paprika, rosemary, and ½ teaspoon salt.
Rub the pork with 1 teaspoon of the oil, coat with the bread crumb mixture, then place on a rimmed baking sheet.
Roast the pork until cooked through, 20 to 30 minutes. Let rest 5 minutes before slicing.
Roasted Butternut Squash
1 tsp ground black pepper
Heat oven to 400 degrees F. Place the squash on a rimmed foil lined baking sheet, add the olive oil, thyme, salt, and pepper and toss with your hands. Roast until tender, tossing once during cooking with a metal spatula so the cubes brown evenly, 30 to 40 minutes. Season to taste and serve hot. Serves 4 to 6.
Thursday, October 1, 2015
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with cooking spray.
In a large skillet, cook the bacon until slightly crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Sauté the garlic, onion and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon and the cooked ground beef and simmer, uncovered, for 10 minutes.
Place half of the spaghetti in the prepared baking dish; top with half of the vegetable-beef mixture; and sprinkle with 1 cup of the cheddar. Repeat the layers. In a bowl, stir together the cream of mushroom soup and 1/4 cup water until smooth, and pour this over the casserole. Sprinkle with the Parmesan and bake, uncovered, for 30 to 35 minutes, or until heated through.
Tuesday, September 29, 2015
Butter Almond Pound Cake
Bake in a 325 degree F oven that has NOT been pre-heated. This will give you a loftier cake and a nicer crust. (Do not open the oven door). Bake for 70-80 minutes or until a toothpick comes out the center clean.
Friday, September 4, 2015
Looking through my past post I discovered a fall favorite that we made for our daughter last year when she was home on a break. Now is the perfect time to pull this recipe out again and enjoy while Apples and Cranberries are in season. Whip up some fresh whipped cream and enjoy as the fall season approaches.
So Hubby, if you are reading this post, can you make this again?
For the topping5-3/4 oz. (1-1/4 cups) all-purpose flour
1/2 cup firmly packed light brown sugar
2 Tbs. granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
3 oz. (3/4 cup) pecans, coarsely chopped
For the filling3 lb. apples (4 to 5 medium-large), such as Braeburn, Gala, Rome, or Honeycrisp
1/2 tsp. ground cinnamon
1/2 lb. (2-1/4 cups) fresh cranberries
1 tsp. finely grated orange zest
1 Tbs. unsalted butter
3 Tbs. fresh orange juice
Pinch table salt
1 cup granulated sugar
Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Rub in the butter with your fingertips until it's well blended and the mixture is clumpy but still a bit crumbly (it should hold together if you pinch it). Mix in the pecans. Refrigerate until ready to use.
Assemble and bake the crisp
Heat the oven to 375°F. Butter the sides only of a 9-inch-square baking pan.
Peel, quarter, and core the apples. Cut each apple quarter crosswise into 3/4-inch-thick slices. Put them in a large bowl, sprinkle on the cinnamon, and toss until evenly coated. Combine the cranberries and orange zest in a food processor and pulse until the cranberries are finely chopped, scraping down the sides with a rubber spatula as needed.
Add the cranberries to the apples and toss to combine. Put the butter, orange juice, and salt in a small microwaveable dish or a small pan. Heat in the microwave or over medium-low heat until the butter melts, about 1 minute. Swirl to blend and pour the mixture over the apples. Toss to coat. Add the sugar and toss to coat again. Pour the apple mixture into the prepared pan and spread it evenly. Sprinkle the topping evenly on top of the apples.
Line a heavy-duty rimmed baking sheet with foil. Set the pan on the sheet and bake until the juices are bubbling on the sides, the top is golden brown, crisp, and hard, and the apples in the center are tender when pierced with a fork, 60 to 70 minutes (rotate the pan for even browning, if necessary). If the top starts to get too brown after 45 minutes, cover it loosely with aluminum foil. Let cool on a rack for at least 30 minutes to let the juices thicken. Serve warm.
Tuesday, September 1, 2015
- 1/3 cup olive oil
- 1/4 cup Parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 pound medium shrimp, peeled and deveined
- 8 ounces penne
- Kosher salt and freshly ground black pepper, to taste
- 1 green onion, thinly sliced
- In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size Ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally.
- In large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
- Serve immediately, garnished with Parmesan and green onions, if desired.
Adapted from Damn Delicious and my Pinterest page for Lenten favorites