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!
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