My dear Aunt Mary in Florida made this for us years ago...and it's ALWAYS a fan favorite when I make it. Super easy....super bad for you....but SUUUPPPPERRRR good :) Enjoy on a cold winter night :) It's also a great make ahead meal. AND -- you can sub in the lighter versions of the soup & sour cream...still tastes great! Double the recipe for a 9x13 dish.
8x8 baking dish
3 chicken breasts
1 can cream of chicken soup
1/2 cup sour cream
1 roll Ritz style crackers
2-3 Tbsp butter - melted
Boil chicken until done.. let cool & shred. Spray 8x8 dish with cooking spray & add chicken. Pour in can of soup & sour cream. Mix until all blended. Crush crackers in a bowl & stir in melted butter/mix up until crackers are moist. Spread cracker mixture over chicken mixture.
Bake @ 350 for 30 minutes or until all bubbly.
ENJOY!!!!!!!
Wednesday, November 25, 2009
Tuesday, November 24, 2009
Broiled Salmon & Tomatoes - EASY recipe!
Found this in a new cookbook I got from the Library... SUPER easy and turned out really good.
I served with Goya Yellow Rice mix..
4-6 oz Salmon Fillet
3-4 Tomatoes - halved
4 cloves garlic - sliced
4-6 sprigs fresh thyme
olive oil
kosher salt, pepper
paprika
Pre-heat Broiler
Lay salmon in baking dish & arrange tomatoes around fillet. Generously sprinkle paprika on salmon. Drizzle olive oil on salmon & tomaotes. Salt & pepper salmon & tomatoes. Add garlic slivers and thyme leaves over salmon & tomatoes. Broil for 8-10 minutes until salmon flakes with a fork.
the tomatoes were "just ok" i may not have seasoned them enough- but Salmon was tasty!!!...next time I may try with other veggies...asparaus would be real good.
I served with Goya Yellow Rice mix..
4-6 oz Salmon Fillet
3-4 Tomatoes - halved
4 cloves garlic - sliced
4-6 sprigs fresh thyme
olive oil
kosher salt, pepper
paprika
Pre-heat Broiler
Lay salmon in baking dish & arrange tomatoes around fillet. Generously sprinkle paprika on salmon. Drizzle olive oil on salmon & tomaotes. Salt & pepper salmon & tomatoes. Add garlic slivers and thyme leaves over salmon & tomatoes. Broil for 8-10 minutes until salmon flakes with a fork.
the tomatoes were "just ok" i may not have seasoned them enough- but Salmon was tasty!!!...next time I may try with other veggies...asparaus would be real good.
Monday, October 26, 2009
Stuffing Recipe
My Bestie Tracy sent this to me to use for my upcoming Thanksgiving meal...will rate it when I'm done..see how bad I screw it up :)
3/4 cup butter or margarine (tastes great either way...depends on which you prefer!)
1 1/2 cup chopped celery with leaves (I am not a fan...so I usually do one stalk finely chopped...because the flavor is amazing, or use celery salt...just not too much)
3/4 cup finely chopped onion
9 cups soft bread cubes - I usually make this half white and half wheat bread...cheap stuff OR I go all out and find some artsy bread to mix with some normal! My mother in law saves bread heels and bits all year and makes it with that...and there can be quite the variety of bread...but YUMMY none the less
1 tsp salt
1/2 tsp ground sage
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/4 tsp pepper
I always put a little extra butter...bread and seasonings (1 cup butter or margarine) I am a huge fan of sage and thyme...so more of it!
So...melt the butter in a large skillet (largest you have) or a deep dutch oven style pan (this is best so you can just take it from stovetop to oven...) over medium high heat...cook celery and onion about 2 minutes in the butter til they are soft...and this is where I vary...Betty says remove from heat and mix in a bowl...I just leave it on the heat and mix in the rest of the ingredients, starting with the seasonings so they can sweat out a little...and then the bread. You want there to be enough bread that everything gets coated...but not soggy... this recipe serves 5....but if you add the extra butter and bread you can serve an army...I usually can serve our whole family at Thanksgiving. I also double the recipe for the BIG crowd!!
If you have it in a dutch oven...just add a 1/4 cup to a 1/2 cup of the drippings from your turkey OR some broth (chicken or turkey), you want to make it seem as if it were in the turkey...so wet but not too wet unless everyone really likes it the way it comes out of the turkey...then you could add more broth.. and then put it in the oven at 350 until it is golden brown and crunchy on top...if everyone likes the stuffing to TASTE like it came from the turkey...you can add more broth before putting it in the oven...if people like the more crispy/crunchy dressing...then put it in a 13x9 cake pan (grease it first) and then it will come out a little crunchier. I tend to make this about a half hour before the turkey comes out of the oven...while it is resting...it cooks in the oven with whatever else needs to cook last minute! You can also do this in the CROCKPOT...just prep it all on the stove...put it in your crockpot on low for 4-6 hours! I would add about 1 cup of broth to it if you are doing it that way...again, use your better judgement, you want it wet, not sopping wet! YUMMY! I want to eat Thanksgiving at YOUR place. Lynn doesn't want turkey...although I may still make a turkey with the fixings that weekend after she's gone! Tim has his heart set on one!
3/4 cup butter or margarine (tastes great either way...depends on which you prefer!)
1 1/2 cup chopped celery with leaves (I am not a fan...so I usually do one stalk finely chopped...because the flavor is amazing, or use celery salt...just not too much)
3/4 cup finely chopped onion
9 cups soft bread cubes - I usually make this half white and half wheat bread...cheap stuff OR I go all out and find some artsy bread to mix with some normal! My mother in law saves bread heels and bits all year and makes it with that...and there can be quite the variety of bread...but YUMMY none the less
1 tsp salt
1/2 tsp ground sage
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/4 tsp pepper
I always put a little extra butter...bread and seasonings (1 cup butter or margarine) I am a huge fan of sage and thyme...so more of it!
So...melt the butter in a large skillet (largest you have) or a deep dutch oven style pan (this is best so you can just take it from stovetop to oven...) over medium high heat...cook celery and onion about 2 minutes in the butter til they are soft...and this is where I vary...Betty says remove from heat and mix in a bowl...I just leave it on the heat and mix in the rest of the ingredients, starting with the seasonings so they can sweat out a little...and then the bread. You want there to be enough bread that everything gets coated...but not soggy... this recipe serves 5....but if you add the extra butter and bread you can serve an army...I usually can serve our whole family at Thanksgiving. I also double the recipe for the BIG crowd!!
If you have it in a dutch oven...just add a 1/4 cup to a 1/2 cup of the drippings from your turkey OR some broth (chicken or turkey), you want to make it seem as if it were in the turkey...so wet but not too wet unless everyone really likes it the way it comes out of the turkey...then you could add more broth.. and then put it in the oven at 350 until it is golden brown and crunchy on top...if everyone likes the stuffing to TASTE like it came from the turkey...you can add more broth before putting it in the oven...if people like the more crispy/crunchy dressing...then put it in a 13x9 cake pan (grease it first) and then it will come out a little crunchier. I tend to make this about a half hour before the turkey comes out of the oven...while it is resting...it cooks in the oven with whatever else needs to cook last minute! You can also do this in the CROCKPOT...just prep it all on the stove...put it in your crockpot on low for 4-6 hours! I would add about 1 cup of broth to it if you are doing it that way...again, use your better judgement, you want it wet, not sopping wet! YUMMY! I want to eat Thanksgiving at YOUR place. Lynn doesn't want turkey...although I may still make a turkey with the fixings that weekend after she's gone! Tim has his heart set on one!
Wednesday, July 8, 2009
Steaks...
I still have not perfected Steak on the Grill..but my good friend Trevor has been trying to send me helpful hints. So this one is from him...
Premium Steak Cuts
The cut of steak is a matter of personal preference. Take into consideration price, tenderness, and flavor when making your choice. Lets take a look at the premium cuts:
Filet:The most tender cut is cut directly from the beef tenderloin. The filet is generally the most expensive cut.
Ribeye: The ribeye is also a very tender cut. It is known for its 'marbled' look from the lines of fat that run througout the steak. The fat will keep this steak juicy and full of flavor and when cooked properly the fat will seem to melt in your mouth.
Strip: The strip boasts a bold 'steak' flavor. It is often called New York or Kansas City strip. The strip can be purchased by itself or can be found on the larger side of the T-Bone or Porterhouse cuts.
T-Bone/Porterhouse: These cuts feature a filet and strip seperated by the 'T' bone. The Porterhouse has a larger filet than the T-Bone as it is cut from the back of the shortloin where the tenderloin is largest.
Sirloin: If you are on a budget the sirloin may be the way to go. The sirloin is typically cheaper than the other cuts but the quality is also not as high. If this is the route you choose be sure the sirloin is marked top-sirloin. Preperation
The manner in which you prepare your steaks for the grill will make a difference in their quality when they come off the grill. Follow these steps to ensure that you get the most out of your steaks. Great steaks can take some time especially if your steaks are frozen so plan ahead!
Keep those steaks out of the freezer!: The last thing you want to do after splurging on a couple Filet Mingons is throw them in the freezer. Try to purchase your steaks fresh on the day you intend to grill them. If this is not possible try to keep their stay in the freezer as short as possible. To avoid food born illness it is not recommended to defrost your steaks at room temperature or in warm water. A couple alternatives are refrigerator defrosting and cold water defrosting. Follow the tables below for these methods. If you are not ready to grill when the steaks are defrosted then store in the refrigerator until 30 minutes to an hour before grilling time. Do not use a microwave to defrost premium steaks!
Refrigerator Defrosting
Steak Thickness
Defrost Time
1/2" Steaks
4 to 8 Hours
1" Steaks
8 to 12 Hours
1 1/2" Steaks
12 to 16 Hours
2" Steaks
16 to 24 Hours
Cold Water Defrosting
Steak Thickness
Defrost Time
1/2" Steaks
1 to 2 Hours
1" Steaks
2 to 3 Hours
1 1/2" Steaks
3 to 4 Hours
2" Steaks
4 to 5 Hours**Submerge in cold water; Change water every 30 minutes**
Steaks need to be at room temperature when they go on the grill: Take your steaks out of the refrigerator about an hour before grilling and cover in plastic wrap to ensure they are at room temperature when they go on the grill. If your steaks are thin they may not require as much time but if you are grilliing great steaks they need to be at least an inch thick!
Preheat the grill: If you use a gas grill preheat on high for about 20 minutes. Charcoal grills will need to have enough coals to cover an area a few inches larger on all sides than the steaks going on the grill. I would recommend using an electric starter or a chimney starter to light the charcoals. If you use lighter fluid there is a good chance you will taste the lighter fluid on your steak. Once the coals are covered in a gray ash they are ready.
Apply Rub Pat steaks dry with a paper towel and coat in olive oil. Let the olive oil drip off to avoid flareups on the grill. In a small bowl combine 1 Tbsp fresh cracked black pepper and 1 Tbsp coarse sea salt or kosher salt per steak. Cover the complete steak in the mixture and rub into the steak. On the Grill
Preheat the grill: For gas grills preheat on high for 20 minutes. Charcoal grills are ready when the coals are covered in white ash
Apply Rub: While grill preheats apply rub of choice. See the rub/marinades page for more details about how to apply a rub along with different rubs.
Sear the steaks: Place the steaks on the grill and cook for 3 minutes a side on the highest heat setting with the lid closed.
Cook the steaks: Reduce the heat to medium high. For charcoal grills move the coals to the outside of the grill leaving the middle open. Continue cooking according to your preference:
After searing grilling chart
Steak Thickness
1"
1 1/4"
1 3/4"
Rare(120-129F)
0-1 Min
2-3 Min
4-5 Min
Medium Rare(130-139F)
1-2 Min
3-4 Min
5-6 Min
Medium(140-149F)
2-3 Min
4-5 Min
6-7 Min
Medium Well(150-159F)
4_5 Min
6-7 Min
8-9 Min
Let steaks rest: Take the steaks off the grill and let rest five minutes
Premium Steak Cuts
The cut of steak is a matter of personal preference. Take into consideration price, tenderness, and flavor when making your choice. Lets take a look at the premium cuts:
Filet:The most tender cut is cut directly from the beef tenderloin. The filet is generally the most expensive cut.
Ribeye: The ribeye is also a very tender cut. It is known for its 'marbled' look from the lines of fat that run througout the steak. The fat will keep this steak juicy and full of flavor and when cooked properly the fat will seem to melt in your mouth.
Strip: The strip boasts a bold 'steak' flavor. It is often called New York or Kansas City strip. The strip can be purchased by itself or can be found on the larger side of the T-Bone or Porterhouse cuts.
T-Bone/Porterhouse: These cuts feature a filet and strip seperated by the 'T' bone. The Porterhouse has a larger filet than the T-Bone as it is cut from the back of the shortloin where the tenderloin is largest.
Sirloin: If you are on a budget the sirloin may be the way to go. The sirloin is typically cheaper than the other cuts but the quality is also not as high. If this is the route you choose be sure the sirloin is marked top-sirloin. Preperation
The manner in which you prepare your steaks for the grill will make a difference in their quality when they come off the grill. Follow these steps to ensure that you get the most out of your steaks. Great steaks can take some time especially if your steaks are frozen so plan ahead!
Keep those steaks out of the freezer!: The last thing you want to do after splurging on a couple Filet Mingons is throw them in the freezer. Try to purchase your steaks fresh on the day you intend to grill them. If this is not possible try to keep their stay in the freezer as short as possible. To avoid food born illness it is not recommended to defrost your steaks at room temperature or in warm water. A couple alternatives are refrigerator defrosting and cold water defrosting. Follow the tables below for these methods. If you are not ready to grill when the steaks are defrosted then store in the refrigerator until 30 minutes to an hour before grilling time. Do not use a microwave to defrost premium steaks!
Refrigerator Defrosting
Steak Thickness
Defrost Time
1/2" Steaks
4 to 8 Hours
1" Steaks
8 to 12 Hours
1 1/2" Steaks
12 to 16 Hours
2" Steaks
16 to 24 Hours
Cold Water Defrosting
Steak Thickness
Defrost Time
1/2" Steaks
1 to 2 Hours
1" Steaks
2 to 3 Hours
1 1/2" Steaks
3 to 4 Hours
2" Steaks
4 to 5 Hours**Submerge in cold water; Change water every 30 minutes**
Steaks need to be at room temperature when they go on the grill: Take your steaks out of the refrigerator about an hour before grilling and cover in plastic wrap to ensure they are at room temperature when they go on the grill. If your steaks are thin they may not require as much time but if you are grilliing great steaks they need to be at least an inch thick!
Preheat the grill: If you use a gas grill preheat on high for about 20 minutes. Charcoal grills will need to have enough coals to cover an area a few inches larger on all sides than the steaks going on the grill. I would recommend using an electric starter or a chimney starter to light the charcoals. If you use lighter fluid there is a good chance you will taste the lighter fluid on your steak. Once the coals are covered in a gray ash they are ready.
Apply Rub Pat steaks dry with a paper towel and coat in olive oil. Let the olive oil drip off to avoid flareups on the grill. In a small bowl combine 1 Tbsp fresh cracked black pepper and 1 Tbsp coarse sea salt or kosher salt per steak. Cover the complete steak in the mixture and rub into the steak. On the Grill
Preheat the grill: For gas grills preheat on high for 20 minutes. Charcoal grills are ready when the coals are covered in white ash
Apply Rub: While grill preheats apply rub of choice. See the rub/marinades page for more details about how to apply a rub along with different rubs.
Sear the steaks: Place the steaks on the grill and cook for 3 minutes a side on the highest heat setting with the lid closed.
Cook the steaks: Reduce the heat to medium high. For charcoal grills move the coals to the outside of the grill leaving the middle open. Continue cooking according to your preference:
After searing grilling chart
Steak Thickness
1"
1 1/4"
1 3/4"
Rare(120-129F)
0-1 Min
2-3 Min
4-5 Min
Medium Rare(130-139F)
1-2 Min
3-4 Min
5-6 Min
Medium(140-149F)
2-3 Min
4-5 Min
6-7 Min
Medium Well(150-159F)
4_5 Min
6-7 Min
8-9 Min
Let steaks rest: Take the steaks off the grill and let rest five minutes
Tuesday, June 30, 2009
Grilled Salmon on a Cedar Plank
After asking around for a few recipes..I decided I'm creative enough to come up with my own for some grilled salmon on a cedar plank.
So-- my first attempt with plank grilling was a success....even though the first set of planks got left behind at Meijer - BY ME..none the less. {Sigh}. But here is my thrown together goodness...
Cedar Plank Grilled Salmon
Salmon fillets
maple syrup - 1/4 cup
honey - 2 Tblsp
balsamic vinegar - 1/4 cup
minced garlic, dill, salt & pepper - to taste
mix syrup, honey & vinegar in bowl. Sprinkle salmon with salt, pepper, dill & garlic. Place salmon on soaked plank (soak in water for at least an hour) - medium heat on grill. Baste with marinade every 5 minutes.....cook for 20/25 until flakes with fork.
The amazing smell of the grilling cedar was enough to make me want to EAT the planks... thankfully the fish turned out great, so I didn't have to!
So-- my first attempt with plank grilling was a success....even though the first set of planks got left behind at Meijer - BY ME..none the less. {Sigh}. But here is my thrown together goodness...
Cedar Plank Grilled Salmon
Salmon fillets
maple syrup - 1/4 cup
honey - 2 Tblsp
balsamic vinegar - 1/4 cup
minced garlic, dill, salt & pepper - to taste
mix syrup, honey & vinegar in bowl. Sprinkle salmon with salt, pepper, dill & garlic. Place salmon on soaked plank (soak in water for at least an hour) - medium heat on grill. Baste with marinade every 5 minutes.....cook for 20/25 until flakes with fork.
The amazing smell of the grilling cedar was enough to make me want to EAT the planks... thankfully the fish turned out great, so I didn't have to!
Thursday, June 11, 2009
Caprese Bake
I just stumbled upon this recipe..and I want it NOW. I'm usually not a fan of things baked with an egg mixture..but this sounds soooooo good. I think the recipe is from England - so the measurements are in metric...but i'll just wing it :) attached the original Blog for mouthwatering pics...
http://www.cooksister.com/2009/02/savoury-caprese-bread-butter-pudding.html
CAPRESE BREAD & BUTTER PUDDING (serves 2)
Ingredients:
4-6 thick slices of day-old white breadbutter1 large ball of mozzarella cheese, sliced2 ripe plum (or about 8 baby plum) tomatoes, sliceda handful of fresh basil leaves, finely chopped3 large or 4 small eggs150ml milk or single creamsalt and pepper1 tsp dried oregano
Method:
Pre-heat the oven to 190C and lightly grease 1 large or 2 small (about 10cm x 10cm) ovenproof dishes.
Butter the bread on one side only and cut each slice into 4 triangles. Cover the base of the dish with overlapping triangles of bread, buttered side down, with the bread points pointing slightly upwards.
Tuck tomato and mozzarella slices in between the slices of bread and sprinkle with half the basil. Season with salt and black pepper.
Add another layer of bread, this time with the buttered side facing up and repeat the step above to add the tomato, mozzarella, basil and seasoning.
Whisk together the eggs, milk/cream and oregano and pour over the bread layers as evenly as possible.
Place on a baking sheet in the pre-heated oven and bake for about 20 minutes or until the egg mix has set and the top is beginning to brown.
Serve immediately with a big green salad. This would also make a fantastic vegetarian main course for a dinner party - although you'll have to fight off the meat eaters!
http://www.cooksister.com/2009/02/savoury-caprese-bread-butter-pudding.html
CAPRESE BREAD & BUTTER PUDDING (serves 2)
Ingredients:
4-6 thick slices of day-old white breadbutter1 large ball of mozzarella cheese, sliced2 ripe plum (or about 8 baby plum) tomatoes, sliceda handful of fresh basil leaves, finely chopped3 large or 4 small eggs150ml milk or single creamsalt and pepper1 tsp dried oregano
Method:
Pre-heat the oven to 190C and lightly grease 1 large or 2 small (about 10cm x 10cm) ovenproof dishes.
Butter the bread on one side only and cut each slice into 4 triangles. Cover the base of the dish with overlapping triangles of bread, buttered side down, with the bread points pointing slightly upwards.
Tuck tomato and mozzarella slices in between the slices of bread and sprinkle with half the basil. Season with salt and black pepper.
Add another layer of bread, this time with the buttered side facing up and repeat the step above to add the tomato, mozzarella, basil and seasoning.
Whisk together the eggs, milk/cream and oregano and pour over the bread layers as evenly as possible.
Place on a baking sheet in the pre-heated oven and bake for about 20 minutes or until the egg mix has set and the top is beginning to brown.
Serve immediately with a big green salad. This would also make a fantastic vegetarian main course for a dinner party - although you'll have to fight off the meat eaters!
Tuesday, June 2, 2009
The BEST Crock Pot Recipe EVER - Lasagna!
I never have much luck with crock pot recipes..until now. I found this one in that Martha Stewart cooking mag (the little one) - can't think of the name of it - at the checkout at the grocery months ago. I was hungry for lasagna but didn't want to have to come home & make it after work. Voila... there's a crock pot recipe FOR lasagna..and it honestly is the best lasagna I have ever had. And it's really easy! I'm sure you could play around with the ingredients, too..use turkey or veggies instead of meat.
Crock Pot Lasagna
1 lb ground sirloin
1 lb Italian sausage (I used Tennessee pride "hot" from the roll)
2 cups shredded mozzarella
28 oz crushed tomatoes in puree
6 oz tomato paste
2 cloves garlic - minced
1 med onion minced
2 small carrots chopped (i omitted)
Lasagna noodles
In a dutch oven, brown meats together until no longer pink. Drain off grease & add in onion and garlic (carrot, too, if using it). Cook until onion gets soft....pour in crushed tomatoes & tomato paste. Bring to a boil - then remove from heat. Break lasagna noodles to fit into crock pot - try to cover as much of the bottom of pot as possible. Layer in meat sauce, then a layer of cheese. Repeat with noodles, then meat sauce & cheese - 3 layers total.
Do not use cheese on top layer yet!
Crock pot on low -- 4 to 6 hours ( i did 4.5 and it could have cooked a bit longer).
Top with remainder of cheese for the last 10 minutes before serving.
Serves 4 - 6
And the calories per serving are 390 - i forget the rest of the details.
YUMMMMMY!
Crock Pot Lasagna
1 lb ground sirloin
1 lb Italian sausage (I used Tennessee pride "hot" from the roll)
2 cups shredded mozzarella
28 oz crushed tomatoes in puree
6 oz tomato paste
2 cloves garlic - minced
1 med onion minced
2 small carrots chopped (i omitted)
Lasagna noodles
In a dutch oven, brown meats together until no longer pink. Drain off grease & add in onion and garlic (carrot, too, if using it). Cook until onion gets soft....pour in crushed tomatoes & tomato paste. Bring to a boil - then remove from heat. Break lasagna noodles to fit into crock pot - try to cover as much of the bottom of pot as possible. Layer in meat sauce, then a layer of cheese. Repeat with noodles, then meat sauce & cheese - 3 layers total.
Do not use cheese on top layer yet!
Crock pot on low -- 4 to 6 hours ( i did 4.5 and it could have cooked a bit longer).
Top with remainder of cheese for the last 10 minutes before serving.
Serves 4 - 6
And the calories per serving are 390 - i forget the rest of the details.
YUMMMMMY!
Wednesday, April 22, 2009
Roasted Green Beans
Can't get any healthier than this one.... I haven't made these yet - but this comes to me from my friend Julie. Her mom made them for Easter. I'm going to try them soon!
Roasted Green Beans, Onions & Garlic
3-4 T. Olive oil
1 lb green beans: cleaned, trimmed & patted dry (you can use yellow beans too for color)
1 med. red onion, cut in thin slices
6-8 med. garlic cloves; peeled, cut in half lengthwise
½ t. salt
1-2 T. Balsamic vinegar
Freshly ground pepper
Preheat oven, 400 F.
Brush large baking sheet with 2 T. Olive oil.
Spread beans, onions, & garlic on sheet.
Salt lightly and drizzle with oil.
Bake 20 – 30 minutes.
While baking, stir or shake pan several times.
When all vegetables are tender, transfer to large bowl.
Drizzle immediately with Balsamic vinegar.
Add fresh ground pepper to taste.
NOTE: Can serve hot, warm or cold.
Roasted Green Beans, Onions & Garlic
3-4 T. Olive oil
1 lb green beans: cleaned, trimmed & patted dry (you can use yellow beans too for color)
1 med. red onion, cut in thin slices
6-8 med. garlic cloves; peeled, cut in half lengthwise
½ t. salt
1-2 T. Balsamic vinegar
Freshly ground pepper
Preheat oven, 400 F.
Brush large baking sheet with 2 T. Olive oil.
Spread beans, onions, & garlic on sheet.
Salt lightly and drizzle with oil.
Bake 20 – 30 minutes.
While baking, stir or shake pan several times.
When all vegetables are tender, transfer to large bowl.
Drizzle immediately with Balsamic vinegar.
Add fresh ground pepper to taste.
NOTE: Can serve hot, warm or cold.
Thursday, April 16, 2009
My New Favorite Item from the Spice Isle
I found something new...total luck...at Meijer last week. I was in the market for some Rosemary for a new Talapia recipe I found....the dried Rosemary was about $6.00....so i continued to look for the Meijer Brand and ran across a new spice blend from McCormicks called "Crusting Blends" - it is a mixture of Panko, garlic, lemon and rosemary. You get a huge tub for under $5.00. So I decided to try it.... YUM!!!!!!!!
So this is all you have to do ...and you can use it on ANY meat.... but this is what I did.
Crusted Talapia
Talapia - thawed
McCormick's Crusting Blend
Olive Oil
Oven at 425
Lightly coat fish with olive oil.....spread the Crusting Blend. Place on baking sheet & bake for 15-20 minutes....(then I turned the oven to 200 for another 10 minutes to crisp the fish a little more).
Serve with fresh veggies..rice...whatever!
This was a quick and VERY easy meal and it's really good.
There are two other Blends... Italian Herb & Cheese and French Onion, Pepper & Herb. Needless to say....I'm stopping at Meijer on the way home to get more :) I coated 4 pieces of fish & it didn't use even 1/4 of the tub...and i had extra that I threw away from the coating process. Great deal...great taste!
Thursday, April 2, 2009
"Fried Chicken"
I loooooove Fried chicken. This is a much healthier way to make it though. Sorry Col. Sanders :)
I have not made this yet...but I'm menu planning for next week...this one will be on it :)
Let me know if you enjoy this one!
Ingredients
~ (1) lb. Boneless Skinless Chicken Breasts (approx 4 or 5 pieces)~
1 cup japanese style Panko bread crumbs~
1/3 cup whole wheat flour~
1/2 cup liquid egg substitute (egg beaters)~
Sea Salt & Pepper
Directions
~ Preheat Oven to 425 degree.~ Mix flour and seasoning in gallon size ziplock bag. Put the panko bread crumbs in a 2nd gallon size ziplock bag. In a bowl, put the egg substitute.~ 1 at a time, place the chicken in the flour/seasoning bag and shake to coat. Remove the chicken, shake off excess and dip into the egg substitute coating both sides. Again, shake off excess and place the chicken into the panko bread crumb bag and shake to coat.~ Remove chicken, shaking off excess; and place onto a broiler pan.~ Cook at 425 for about 25 minutes. Adjust your cooking time to allow for the thickness of your chicken.~ You can also use Breast tenderloins for "chicken strips" or you can cut the breast into 1 inch pieces to make "chicken nuggets". Cooking times may decrease slightly in "strips" or "nuggets"Number of Servings: 4
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 235.5
Total Fat: 1.8 g
Cholesterol: 66.0 mg
Sodium: 153.9 mg
Total Carbs: 20.4 g
Dietary Fiber: 0.3 g
Protein: 32.5 g
I have not made this yet...but I'm menu planning for next week...this one will be on it :)
Let me know if you enjoy this one!
Ingredients
~ (1) lb. Boneless Skinless Chicken Breasts (approx 4 or 5 pieces)~
1 cup japanese style Panko bread crumbs~
1/3 cup whole wheat flour~
1/2 cup liquid egg substitute (egg beaters)~
Sea Salt & Pepper
Directions
~ Preheat Oven to 425 degree.~ Mix flour and seasoning in gallon size ziplock bag. Put the panko bread crumbs in a 2nd gallon size ziplock bag. In a bowl, put the egg substitute.~ 1 at a time, place the chicken in the flour/seasoning bag and shake to coat. Remove the chicken, shake off excess and dip into the egg substitute coating both sides. Again, shake off excess and place the chicken into the panko bread crumb bag and shake to coat.~ Remove chicken, shaking off excess; and place onto a broiler pan.~ Cook at 425 for about 25 minutes. Adjust your cooking time to allow for the thickness of your chicken.~ You can also use Breast tenderloins for "chicken strips" or you can cut the breast into 1 inch pieces to make "chicken nuggets". Cooking times may decrease slightly in "strips" or "nuggets"Number of Servings: 4
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 235.5
Total Fat: 1.8 g
Cholesterol: 66.0 mg
Sodium: 153.9 mg
Total Carbs: 20.4 g
Dietary Fiber: 0.3 g
Protein: 32.5 g
Monday, March 16, 2009
Chocolate Torte
This one came via email today from Self Magazine.... nice treat after a long week of working & working out. not too bad for you, either.... at least there's lots of FIBER!
Chocolate Torte
Eating at a spa, you get the best of both worlds: rich, tasty meals and luscious desserts sans the added fat or empty calories. Bring the delight of spa dining home with you. Bake this delectable treat and then try your hand at our other spa selections.
Serves 4
Ingredients
Vegetable oil cooking spray
1/3 cup cocoa powder, plus 1 tsp for dusting
1 cup prunes, pitted and chopped
1/2 cup hot coffee
1/3 cup whole-wheat flour
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup light-brown sugar
1/4 cup applesauce
1 egg white
2 tablespoons vanilla extract
1/2 teaspoon unflavored gelatin
1/2 cup nonfat sour cream
1/4 cup confectioners' sugar
Preparation
Heat oven to 350°. Coat a 9” square cake pan with cooking spray. Dust with 1 teaspoon cocoa. Set aside. Combine prunes and coffee in a bowl. Set aside to cool. Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake. Add sugar, applesauce, egg white and 1 teaspoon of the vanilla to coffee-prune mixture. Empty bag into bowl; mix. Pour into prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. Cool completely before removing and slicing. Mix 1 tablespoon water, remaining 1 teaspoon vanilla and gelatin in a small pan. Set aside until gelatin becomes clear, 10 to 15 minutes. Heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners' sugar in a bowl. Refrigerate until topping is firm, 10 to 15 minutes. Beat until smooth. Add a dollop to each slice.
The skinny
300 calories per serving
1.4 g fat (0.6 g saturated)
72 g carbs
6.8 g fiber
6.3 g protein
Chocolate Torte
Eating at a spa, you get the best of both worlds: rich, tasty meals and luscious desserts sans the added fat or empty calories. Bring the delight of spa dining home with you. Bake this delectable treat and then try your hand at our other spa selections.
Serves 4
Ingredients
Vegetable oil cooking spray
1/3 cup cocoa powder, plus 1 tsp for dusting
1 cup prunes, pitted and chopped
1/2 cup hot coffee
1/3 cup whole-wheat flour
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup light-brown sugar
1/4 cup applesauce
1 egg white
2 tablespoons vanilla extract
1/2 teaspoon unflavored gelatin
1/2 cup nonfat sour cream
1/4 cup confectioners' sugar
Preparation
Heat oven to 350°. Coat a 9” square cake pan with cooking spray. Dust with 1 teaspoon cocoa. Set aside. Combine prunes and coffee in a bowl. Set aside to cool. Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake. Add sugar, applesauce, egg white and 1 teaspoon of the vanilla to coffee-prune mixture. Empty bag into bowl; mix. Pour into prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. Cool completely before removing and slicing. Mix 1 tablespoon water, remaining 1 teaspoon vanilla and gelatin in a small pan. Set aside until gelatin becomes clear, 10 to 15 minutes. Heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners' sugar in a bowl. Refrigerate until topping is firm, 10 to 15 minutes. Beat until smooth. Add a dollop to each slice.
The skinny
300 calories per serving
1.4 g fat (0.6 g saturated)
72 g carbs
6.8 g fiber
6.3 g protein
Thursday, March 12, 2009
Weight Watchers Chicken Gumbo
Yet another recipe from my BFF.... she's doing something right when it comes to eating right... -63 lbs!! :) I can't wait to try this one!
WW Chicken Gumbo
serves 4
Heat 1 tbsp olive oil in a large skillet and add two thinly sliced onions...cook until softened about 5 minutes
put the onions in a 5-6 quart slow cooker and stir in
4 skinless boneless chicken thighs trimmed and cut into chunks
3 cups thawed frozen or fresh okra (we didn't have any, so I had a cup of corn and a cup of green beans both frozen, I just threw it in)
1 14 1/2 oz can of petite diced tomatoes
5 celery stalks with leaves sliced (I used only 3)
3 garlic cloves peeled
In a separate bowl wisk together
1 1/2 cups reduced sodium chicken broth
1 tbsp dried thyme
1/2 tsp salt
1/4 tsp cayenne
( I actually used a creole seasoning...just sprinkled some in until I thought it was good rather than the salt and cayenne)
Add that and then cook until chicken is fork tender 4-6 hours on high or 8-10 hours on low...
I just made some brown rice and a serving is 1/2 cup of rice with 1 cup of stuff!! I also added RED HOT SAUCE to the mixture...I could have had a little more heat, but it was good both as dinner and lunch the next day!!
WW Chicken Gumbo
serves 4
Heat 1 tbsp olive oil in a large skillet and add two thinly sliced onions...cook until softened about 5 minutes
put the onions in a 5-6 quart slow cooker and stir in
4 skinless boneless chicken thighs trimmed and cut into chunks
3 cups thawed frozen or fresh okra (we didn't have any, so I had a cup of corn and a cup of green beans both frozen, I just threw it in)
1 14 1/2 oz can of petite diced tomatoes
5 celery stalks with leaves sliced (I used only 3)
3 garlic cloves peeled
In a separate bowl wisk together
1 1/2 cups reduced sodium chicken broth
1 tbsp dried thyme
1/2 tsp salt
1/4 tsp cayenne
( I actually used a creole seasoning...just sprinkled some in until I thought it was good rather than the salt and cayenne)
Add that and then cook until chicken is fork tender 4-6 hours on high or 8-10 hours on low...
I just made some brown rice and a serving is 1/2 cup of rice with 1 cup of stuff!! I also added RED HOT SAUCE to the mixture...I could have had a little more heat, but it was good both as dinner and lunch the next day!!
Weight Watchers Beef & Bean Soft Tacos
This one comes to me from the Weight Watchers Queen..and my BFF - Tracy Rebstock.
Haven't tried this one -- but thought it looked good & worth a post!
WW Beef and Bean Soft Tacos - serves 6
Put 1- 14oz can of reduced sodium beef broth and 1 tbsp of chili powder (I like it a little spicy) into a crockpot and wisk together (recipe calls for 1 tsp...personally you can add or take away what you like.
Add 1 lb flank steak trimmed (or I just got the smallest I could find)
Cook on high 4-6 hours or Low 8-10 hours...
So, when it is done..falling apart...take the steak out, shred it with forks...dump out all but 1/4 cup of the liquid then put the meat and reserved liquid back into the crockpot and add the following
3/4 cup salsa
1/2 cup canned black beans rinsed and drained
1/4 cup fresh cilantro leaves (I have dried for this time of year)
2 tbsp canned chopped mild green chiles drained
Cook on high til heated through, about 5 minutes. I sometimes come home, do this and we won't eat for another hour...so put it on low until you are ready to eat!
so, you will need 12 7 inch flour tortillas, warmed
1/4 cup fat free sour cream (I am a fan of light)
top each tortilla evenly with beef/salsa mixture and sour cream, fold in half and serve with some additional salsa on the side
Tim and I used a little 2% milk cheddar jack cheese...less than 1/8 cup per person (well for me)
It was YUMMY!
Haven't tried this one -- but thought it looked good & worth a post!
WW Beef and Bean Soft Tacos - serves 6
Put 1- 14oz can of reduced sodium beef broth and 1 tbsp of chili powder (I like it a little spicy) into a crockpot and wisk together (recipe calls for 1 tsp...personally you can add or take away what you like.
Add 1 lb flank steak trimmed (or I just got the smallest I could find)
Cook on high 4-6 hours or Low 8-10 hours...
So, when it is done..falling apart...take the steak out, shred it with forks...dump out all but 1/4 cup of the liquid then put the meat and reserved liquid back into the crockpot and add the following
3/4 cup salsa
1/2 cup canned black beans rinsed and drained
1/4 cup fresh cilantro leaves (I have dried for this time of year)
2 tbsp canned chopped mild green chiles drained
Cook on high til heated through, about 5 minutes. I sometimes come home, do this and we won't eat for another hour...so put it on low until you are ready to eat!
so, you will need 12 7 inch flour tortillas, warmed
1/4 cup fat free sour cream (I am a fan of light)
top each tortilla evenly with beef/salsa mixture and sour cream, fold in half and serve with some additional salsa on the side
Tim and I used a little 2% milk cheddar jack cheese...less than 1/8 cup per person (well for me)
It was YUMMY!
Lemon Shrimp Scampi
I just found this one & am going to try it this weekend.... i LOVE Shrimp and love finding new ways to cook it & new side dish ideas. I have had a box of Orzo in my pantry forever....so this will be fun to try. Will let you know how it goes...seems too easy to be bad!
Lemon Shrimp Scampi
4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)
Ingredients
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
Preparation
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Nutritional Information
Calories:
403
Fat:
10.4g (sat 4.8g,mono 2.2g,poly 1.4g)
Protein:
40.1g
Carbohydrate:
34.7g
Fiber:
1.7g
Cholesterol:
276mg
Iron:
4.3mg
Sodium:
549mg
Calcium:
97mg
Lemon Shrimp Scampi
4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)
Ingredients
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
Preparation
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Nutritional Information
Calories:
403
Fat:
10.4g (sat 4.8g,mono 2.2g,poly 1.4g)
Protein:
40.1g
Carbohydrate:
34.7g
Fiber:
1.7g
Cholesterol:
276mg
Iron:
4.3mg
Sodium:
549mg
Calcium:
97mg
Monday, March 9, 2009
New Cookbooks
I just received three new cookbooks -- two of which are Biggest Loser brand cookbooks (never fear Tracy -- I promise to post healthy stuff now!!) and one is Way To Grill - by Weber Grill Kitchen. So...here is my vow not only to myself and Eric...but to my loyal readers (all two of you?) - I will try ONE new recipe a week until summer and post the recipes & results here each week. Deal?
So keep reading.... and eating....and working out :)
Coming soon.... Old Bay Shrimp Lettuce Wraps...
So keep reading.... and eating....and working out :)
Coming soon.... Old Bay Shrimp Lettuce Wraps...
Wednesday, March 4, 2009
Herb Infused Olive Oil
i'm addicted to dipping oil....when I was in Boston last year we ate at Pizzaria Regina in North End and they had crushed red pepper infused olive oil for their pizza. TO-DIE-FOR. So, i decided I would make my own. I did a little research (thanks martha stewart) and found an easy - CHEAP recipe. I watched Meijer for a sale on Olive Oil -- their brand goes on sale about once a month -- and purchased two small bottles to start with. The "pour spout" pops right out so you can add what you want to it.
Italian Infused Olive Oil
olive oil
3-4 bulbs of garlic - peeled
dried oregano
remove pour spout & drop in garlic & then fill bottle about 1/4 of the way full with herbs. Replace pour spout & recap. Let sit for a month -- shaking every few days. Oil will be good for up to a year.
I also made this with Crushed Red Pepper flakes and garlic - really good!
Italian Infused Olive Oil
olive oil
3-4 bulbs of garlic - peeled
dried oregano
remove pour spout & drop in garlic & then fill bottle about 1/4 of the way full with herbs. Replace pour spout & recap. Let sit for a month -- shaking every few days. Oil will be good for up to a year.
I also made this with Crushed Red Pepper flakes and garlic - really good!
NEW!! Biggest Loser Grilled Chicken Parm
A nice lady at work brought in her Biggest Loser cookbook for me to see (and I turned around & ordered my own from Amazon...so more to come). This one caught my eye b/c I always have so many bags of frozen chicken breasts in my freezer b/c Meijer runs them on sale every 3 minutes. This was really good..and easy! And good....and easy :)
This would be a great George Foreman grill meal, too!
Boneless Skinless chicken breasts
Olive Oil ( I used my own home made herb infused oil...recipes to follow)
Salt & Pepper
Marinara sauce
Parmesan cheese
Provolone cheese (i omitted this...mine was a little green!)
Lightly baste chicken with olive oil & sprinkle with salt & pepper. Grill until chicken is done.
Place in baking dish - pour small amount of sauce on chicken & top with cheeses. Bake at 350 for 5-10 minutes, until cheese it melted.
Serve with grilled veggies (or pasta...if you aren't anti-carb)
This again ...was really good and really easy!
This would be a great George Foreman grill meal, too!
Boneless Skinless chicken breasts
Olive Oil ( I used my own home made herb infused oil...recipes to follow)
Salt & Pepper
Marinara sauce
Parmesan cheese
Provolone cheese (i omitted this...mine was a little green!)
Lightly baste chicken with olive oil & sprinkle with salt & pepper. Grill until chicken is done.
Place in baking dish - pour small amount of sauce on chicken & top with cheeses. Bake at 350 for 5-10 minutes, until cheese it melted.
Serve with grilled veggies (or pasta...if you aren't anti-carb)
This again ...was really good and really easy!
Monday, March 2, 2009
Fruit Dip #2
I made this yesterday & always forget how much i LOVE IT! AND....i always use the "free" cool whip and fat free/sugar free pudding mix so it's extra healthy. This one comes from the kitchen of my best friend - Tracy Hays Rebstock! Great with strawberries....or even just to eat by itself :)
small tub cool whip
one small box of instant pudding (i use cheesecake or white chocolate)
one small can crushed pineapple
Drain juice off pineapple - mix with cool whip & pudding. Refrigerate for at least an hour - stir again before serving.
small tub cool whip
one small box of instant pudding (i use cheesecake or white chocolate)
one small can crushed pineapple
Drain juice off pineapple - mix with cool whip & pudding. Refrigerate for at least an hour - stir again before serving.
Fruit Dip #1
This is an all time favorite - not sure where this one even came from, I have been making it for years.
1 8oz tub Whipped Cream Cheese
1 80z jar marshmellow fluff
Mix together & chill for an hour -- stir again before serving
Really good with fresh Strawberries or Apples!
1 8oz tub Whipped Cream Cheese
1 80z jar marshmellow fluff
Mix together & chill for an hour -- stir again before serving
Really good with fresh Strawberries or Apples!
Tuesday, February 24, 2009
Tim's Famous Fondue
This one comes in from my best friend's hubby, Tim Rebstock....who is AN AMAZING cook. I'm so proud of my BFF for being able to eat his food and STILL lose 62+ lbs!!! Anyway..... this is a great party idea or for something like New Years Eve..
Swiss cheese fondue, should serve 4 for a main course, or 6 to 8 as an appetizer.
You will want 4 to 6 oz of cheese per person, at least half of this should be Gruyere (an especially strong and somewhat expensive Swiss cheese)
Ingredients8 oz Gruyere8 oz Swiss or Baby Swiss or Elemental or even Gouda1 Garlic clove1 cup white wine (I recommend something dry, Sauvignon Blanc or Pinot Gris would be good. It does not have to be the most expensive you can find.)2 to 3 Table spoons Kirsch or Kirschwasser, a type of cherry brandy, it is not sweet. This is not required, but it does make it authentic and give it an extra kick. It can be hard to find.1 tsp. Corn starch2 tsp flourPepper and nutmeg (optional)
For dunking in fondue:1 Baguette, cut into one inch cubesVegetables (broccoli, carrots, etc) cut into bite size chunksFruit (Apples, pears, etc.) cut into bite size chunksHam (medium size cubes)
Pro Tip: for oil or broth fondue, a metal fondue pot works well so that it conducts a lot of heat to the oil. A metal pot does not work well for cheese fondue because it will scorch the cheese in the bottom of the pan. A ceramic pot works better for cheese fondue, or a metal pot with a ceramic coating if that is all you have.
Pro Tip: You will want to serve the fondue as soon as it is ready, so it is best to have all the bread, vegetables, and stuff ready to go before cooking the cheese.
Shred all the cheese with a grater into a bowl.Toss the cheese with the flour and cornstarch.
Cut the garlic clove in half, rub the inside of the pot with the garlic clove. Leave halves of the clove in the pot and add the wine.
Bring the wine to a simmer over medium low heat on the stove. Remove the garlic clove, and add the Kirsch.
While stirring, slowly add about half of the cheese, one small hand full at a time.
Add a small amount of fresh ground pepper and nutmeg (I suggest the pepper, leave out the nutmeg if you wish)
Continue stirring and adding the rest of the cheese, a hand full at a time.
The mixture should come together in a nice thick sauce, as soon as it looks good, serve and eat.
An alternate recipe would be to use cheddar cheese instead of Swiss, and beer instead of the wine. I would also leave out the Kirsch.
Lastly, NEVER EVER put the fork that you use to dip in the cheese in your mouth. It is considered rude, unsanitary and a really good way to burn the heck out of your mouth.
Bon appitite
Tim
Swiss cheese fondue, should serve 4 for a main course, or 6 to 8 as an appetizer.
You will want 4 to 6 oz of cheese per person, at least half of this should be Gruyere (an especially strong and somewhat expensive Swiss cheese)
Ingredients8 oz Gruyere8 oz Swiss or Baby Swiss or Elemental or even Gouda1 Garlic clove1 cup white wine (I recommend something dry, Sauvignon Blanc or Pinot Gris would be good. It does not have to be the most expensive you can find.)2 to 3 Table spoons Kirsch or Kirschwasser, a type of cherry brandy, it is not sweet. This is not required, but it does make it authentic and give it an extra kick. It can be hard to find.1 tsp. Corn starch2 tsp flourPepper and nutmeg (optional)
For dunking in fondue:1 Baguette, cut into one inch cubesVegetables (broccoli, carrots, etc) cut into bite size chunksFruit (Apples, pears, etc.) cut into bite size chunksHam (medium size cubes)
Pro Tip: for oil or broth fondue, a metal fondue pot works well so that it conducts a lot of heat to the oil. A metal pot does not work well for cheese fondue because it will scorch the cheese in the bottom of the pan. A ceramic pot works better for cheese fondue, or a metal pot with a ceramic coating if that is all you have.
Pro Tip: You will want to serve the fondue as soon as it is ready, so it is best to have all the bread, vegetables, and stuff ready to go before cooking the cheese.
Shred all the cheese with a grater into a bowl.Toss the cheese with the flour and cornstarch.
Cut the garlic clove in half, rub the inside of the pot with the garlic clove. Leave halves of the clove in the pot and add the wine.
Bring the wine to a simmer over medium low heat on the stove. Remove the garlic clove, and add the Kirsch.
While stirring, slowly add about half of the cheese, one small hand full at a time.
Add a small amount of fresh ground pepper and nutmeg (I suggest the pepper, leave out the nutmeg if you wish)
Continue stirring and adding the rest of the cheese, a hand full at a time.
The mixture should come together in a nice thick sauce, as soon as it looks good, serve and eat.
An alternate recipe would be to use cheddar cheese instead of Swiss, and beer instead of the wine. I would also leave out the Kirsch.
Lastly, NEVER EVER put the fork that you use to dip in the cheese in your mouth. It is considered rude, unsanitary and a really good way to burn the heck out of your mouth.
Bon appitite
Tim
Special requests?
Ok...I posted what I had saved at work...will post more soon. Any special requests??? Just send me a comment.....
The best potatoes ever
This recipe comes to me from my good friend Cassandra Garrabrant. We used to have a pot luck a minute in my old department and these were always a HUGE hit (and the reason I gained 20 lbs while working in that dept)
Crock Pot Potatoes (AKA..."Crack Potatoes"..because they are like a drug)
2 2lbs bag hashbrowns
1 16 oz sour cream
1 can cheddar cheese soup
1 can of either cream of mushroom or chicken soup
1 stick butter
16 oz shredded cheddar cheese
1 8oz block of cream cheese
Salt and pepper to taste
I also put in a tablespoon of dried parsley and 1 teaspoon garlic salt but that is just me
Mix it all together and call it done.
Add a spoon & enjoy :)
Crock Pot Potatoes (AKA..."Crack Potatoes"..because they are like a drug)
2 2lbs bag hashbrowns
1 16 oz sour cream
1 can cheddar cheese soup
1 can of either cream of mushroom or chicken soup
1 stick butter
16 oz shredded cheddar cheese
1 8oz block of cream cheese
Salt and pepper to taste
I also put in a tablespoon of dried parsley and 1 teaspoon garlic salt but that is just me
Mix it all together and call it done.
Add a spoon & enjoy :)
Drunken Turkey
I cooked my first turkey last year for the first annual Derda Thanksgiving. Thanks to suggestions from several friends (thanks Tracy & Karen!) - I combined a few ideas and came up with this....
Turkey
Reynolds cooking bag
4-7 cloves of garlic
bunches of fresh herbs - rosemary, thyme, parsley, sage (meijer has a poultry packet in their fresh herb section that is perfect)
One Beer (i used light beer, like Bud Light)
olive oil
salt & pepper
Let the Turkey thaw completely. Remove the "innards" from the turkey. cut the ends of several cloves of garlic & place inside turkey. Take a bundle of the fresh herbs & stuff inside turkey. Lightly coat outside of turkey with olive oil & sprinkle with salt & pepper - place turkey inside bag - BREAST SIDE DOWN. Dump beer in turkey cavity - tie up bag & cook as directed on cooking bag instructions. Remove from oven after specified time & let sit for 30 minutes before carving.
I promise...this will be the MOST TENDER & juicy turkey you have ever had!!!!
Turkey
Reynolds cooking bag
4-7 cloves of garlic
bunches of fresh herbs - rosemary, thyme, parsley, sage (meijer has a poultry packet in their fresh herb section that is perfect)
One Beer (i used light beer, like Bud Light)
olive oil
salt & pepper
Let the Turkey thaw completely. Remove the "innards" from the turkey. cut the ends of several cloves of garlic & place inside turkey. Take a bundle of the fresh herbs & stuff inside turkey. Lightly coat outside of turkey with olive oil & sprinkle with salt & pepper - place turkey inside bag - BREAST SIDE DOWN. Dump beer in turkey cavity - tie up bag & cook as directed on cooking bag instructions. Remove from oven after specified time & let sit for 30 minutes before carving.
I promise...this will be the MOST TENDER & juicy turkey you have ever had!!!!
Aunt Mary McLeish's Noodles
My Aunt Mary has been making these noodles for family functions for years. They are SO good...and SO bad for you :) I'm seeing a trend with my recipes...
Mary’s CHICKEN & NOODLES
cook 4 chicken breasts save the broth, remove the chicken
cook 8 oz of INN MAID KLUSKI NOODLES in leftover broth
--once noodles are almost done add: the chicken strips
8 oz cream cheese
8 oz sour cream
1 can cream of mushroom soup add some chopped onion, peas, or whatever**i then transfer everything into a crockpot and let it cook all day on low. you can always add more water or broth if they seem dry.
if you cook in the oven --cook at 350* for about an hour.
Makes a great addition to thanksgiving!
Mary’s CHICKEN & NOODLES
cook 4 chicken breasts save the broth, remove the chicken
cook 8 oz of INN MAID KLUSKI NOODLES in leftover broth
--once noodles are almost done add: the chicken strips
8 oz cream cheese
8 oz sour cream
1 can cream of mushroom soup add some chopped onion, peas, or whatever**i then transfer everything into a crockpot and let it cook all day on low. you can always add more water or broth if they seem dry.
if you cook in the oven --cook at 350* for about an hour.
Makes a great addition to thanksgiving!
Road Kill Dip
Recipe came from an old friend from my Facilites days. His wife made it every year for our Xmas party.
1 lb ground beef
1 lb Bob Evans Zesty Italian (roll) sausage
1 lb mexican velveeta
1 16 oz jar salsa
Tortilla Chips or Fritos Scoops (for dipping)
Brown meats together in skillet - drain off grease. Cube cheese mix with meat in crock pot. Add salsa. Cover on high for an hour until cheese is melted, turn down to low. Serve and enjoy!
Goes best with beer. :)
1 lb ground beef
1 lb Bob Evans Zesty Italian (roll) sausage
1 lb mexican velveeta
1 16 oz jar salsa
Tortilla Chips or Fritos Scoops (for dipping)
Brown meats together in skillet - drain off grease. Cube cheese mix with meat in crock pot. Add salsa. Cover on high for an hour until cheese is melted, turn down to low. Serve and enjoy!
Goes best with beer. :)
Red Skinned Garlic Smashed Potatoes
I loooooove this recipe! I found this on Allrecipes.com years ago. Just don't spend too much time on the nutritional facts..(not good).
1 1/4 pounds red skinned potatoes, washed and quartered
2 1/2 cups water
3 cubes HERB-OX® Chicken Flavored Bouillon
7 cloves roasted garlic
1/4 cup cream cheese
2 tablespoons chopped fresh parsley
Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes with a potato masher or beat with an electric mixer. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.
Goes great with the 5 Soup Roast....or just in a giant bowl with a spoon :)
Nutritional Information
Red-Skinned Garlic Mashed Potatoes
Servings Per Recipe: 6
Amount Per Serving
Calories: 68
Total Fat: 3.4g
Cholesterol: 11mg
Sodium: 588mg
Total Carbs: 7.1g
Dietary Fiber: 2.8g
Protein: 2.7g
1 1/4 pounds red skinned potatoes, washed and quartered
2 1/2 cups water
3 cubes HERB-OX® Chicken Flavored Bouillon
7 cloves roasted garlic
1/4 cup cream cheese
2 tablespoons chopped fresh parsley
Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes with a potato masher or beat with an electric mixer. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.
Goes great with the 5 Soup Roast....or just in a giant bowl with a spoon :)
Nutritional Information
Red-Skinned Garlic Mashed Potatoes
Servings Per Recipe: 6
Amount Per Serving
Calories: 68
Total Fat: 3.4g
Cholesterol: 11mg
Sodium: 588mg
Total Carbs: 7.1g
Dietary Fiber: 2.8g
Protein: 2.7g
5 Soup Roast
Unfortuntaly I can't take full credit for this one...this came from my ex-mother in law. One of the ONLY things I ever appreciated about her :)
English Roast (2 or 3 lb)
2 cans cream of mushroom soup
1 can golden mushroom soup
1 can cream of celery soup
1 can french onion soup
Salt & pepper to taste
mix soups in a bowl - pour half in crock pot. Add roast - salt & pepper top of roast. Pour remaining soup on top of roast. Cover and cook on low for 2 hours per lb of meat.
Reserve soup to use for "gravy" if desired (gravy makes me gag....)
serves 4
goes great with Red Skinned Garlic Mashed Potato Recipe (coming soon!)
English Roast (2 or 3 lb)
2 cans cream of mushroom soup
1 can golden mushroom soup
1 can cream of celery soup
1 can french onion soup
Salt & pepper to taste
mix soups in a bowl - pour half in crock pot. Add roast - salt & pepper top of roast. Pour remaining soup on top of roast. Cover and cook on low for 2 hours per lb of meat.
Reserve soup to use for "gravy" if desired (gravy makes me gag....)
serves 4
goes great with Red Skinned Garlic Mashed Potato Recipe (coming soon!)
New Recipe Blog
Lots of friends who have enjoyed my cooking over the years frequently ask me for recipes. So I decided....why not start a blog WITH my recipes & then be able to add new ones as I find or create them. I can also post friends recipes here as well (and will of course give credit where credit is due!)
Check back often....i'm always finding something new to whip up!
Check back often....i'm always finding something new to whip up!
Subscribe to:
Posts (Atom)