This is a recipe my Mom started making as her dessert or snack. It is really good and sweet, and doesn't have anything but fresh fruit and nuts in it. It's easy and will last about 3 days in the fridge...if it isn't eaten up first!
Ingredients
1 small package of fresh blueberries
1 small package of fresh raspberries
1 small package of fresh blackberries
1/2 of a container of fresh strawberries, sliced
3 ripe bananas sliced
2 peaches, pitted, skinned, and sliced
1/2 cup of chopped pecans or walnuts, or a combination of both
Directions
Put it all in a large bowl with a lid, mix together and refrigerate.
Tuesday, November 10, 2009
Friday, November 6, 2009
Cheese Stuffed Chicken Breast
So, I took one of my favorite recipes, took out the oil, the pan frying, and made it heart healthy. This recipe has no added salt, is low in fat, and FULL of flavor. Don't let the goat cheese scare you, if you haven't ever tried it...just do it...if you don't like it, I will be VERY surprised. Also, if you have picky eaters....DON'T tell them it's goat cheese, they won't know I swear! This is another recipe I give per breast directions, make it for you, or for your whole family...it's very easy to make and calls for just a few ingredients.
Ingredients
Package of boneless skinless chicken breast
1 tbsp of mustard (plain yellow mustard) per chicken breast
2 tbsp of crumbled goat cheese (find it in your specialty cheese section, Food Lion has it, I know you can find it) per breast
2 tbsp of plain bread crumbs per breast
Mrs. Dash Original spice blend to taste
Directions
1. Preheat oven to 350, and grease 9X13 pan or cookie sheet
2. Take each breast between two pieces of wax paper and pound out until it is round and thin
3. season both sides with Mrs. Dash
4. Spoon 2 tablespoons of cheese on to breast, spreading evenly through the breast. Roll the chicken up in to a log, placing seem on the bottom
5. Squirt mustard over the top, and coat the outside evenly (this is what will make your bread crumbs stick, use it like an egg wash)
6. Sprinkle chicken with bread crumbs, patting in to skin evenly.
7. Place on greased cookie sheet or pan and bake approx 30 minutes.
Ingredients
Package of boneless skinless chicken breast
1 tbsp of mustard (plain yellow mustard) per chicken breast
2 tbsp of crumbled goat cheese (find it in your specialty cheese section, Food Lion has it, I know you can find it) per breast
2 tbsp of plain bread crumbs per breast
Mrs. Dash Original spice blend to taste
Directions
1. Preheat oven to 350, and grease 9X13 pan or cookie sheet
2. Take each breast between two pieces of wax paper and pound out until it is round and thin
3. season both sides with Mrs. Dash
4. Spoon 2 tablespoons of cheese on to breast, spreading evenly through the breast. Roll the chicken up in to a log, placing seem on the bottom
5. Squirt mustard over the top, and coat the outside evenly (this is what will make your bread crumbs stick, use it like an egg wash)
6. Sprinkle chicken with bread crumbs, patting in to skin evenly.
7. Place on greased cookie sheet or pan and bake approx 30 minutes.
Wednesday, November 4, 2009
Quacomole Dip
I often make this guacamole dip with the Party Salsa recipe, they go hand in hand. Friends who don't even like guacamole, like this. So if you are nervous about trying it, don't like avocado, or have picky eaters in your group...this is a great one to try to expand their food horizons!
Ingredients
1/2-3/4 cup prepared Party Salsa (or jarred salsa will work in a pinch)
5 ripe avocados
1/2 cup sour cream
juice of a lime
1/4 teaspoon of salt
1/2 tsp garlic salt
1/2 tsp garlic powder
1/2 teaspoon pepper or Hotshot
1 jalepeno seeded and chopped
1/2 teaspoon cayenne pepper
Directions
1. Take out the pit, and put the flesh of the avacod in a bowl and mash with your hands or a potato masher.
2. Pour the juice of the lime over the avacado and mix in well.
3. Add all other ingredients and stir well.
This can set in the fridge covered and sealed TIGHTLY for 1 day, but is BEST made fresh about 1-2 hours before eating. If it becomes brown on top...take a spoon and scrape the top layer off...the rest underneath should be a pretty green color. The lime is used to keep the avacodo from turning brown.
Ingredients
1/2-3/4 cup prepared Party Salsa (or jarred salsa will work in a pinch)
5 ripe avocados
1/2 cup sour cream
juice of a lime
1/4 teaspoon of salt
1/2 tsp garlic salt
1/2 tsp garlic powder
1/2 teaspoon pepper or Hotshot
1 jalepeno seeded and chopped
1/2 teaspoon cayenne pepper
Directions
1. Take out the pit, and put the flesh of the avacod in a bowl and mash with your hands or a potato masher.
2. Pour the juice of the lime over the avacado and mix in well.
3. Add all other ingredients and stir well.
This can set in the fridge covered and sealed TIGHTLY for 1 day, but is BEST made fresh about 1-2 hours before eating. If it becomes brown on top...take a spoon and scrape the top layer off...the rest underneath should be a pretty green color. The lime is used to keep the avacodo from turning brown.
Party Salsa
This is a recipe I got from my friend Jessica, and I can't get enough of it. I like to make it for big parties, or any Mexican themed dinner.
Ingredients
Herdez brand salsa verde in 16 oz jar (any salsa verde will work)
12 Roma tomatoes chopped
3 jalapenos chopped with seeds and ribs
The juice of 2 limes
1 white onion finely diced
1 bunch of cilantro chopped
1 teaspoon of salt (start with this amount, may need more)
1 teaspoon of chopped garlic, about 2-3 cloves
1 teaspoon of pepper or Hotshot
Combine all ingredients and let it sit for at least an hour in the fridge before serving. Great if made the night before! Serve with tortilla chips.
Ingredients
Herdez brand salsa verde in 16 oz jar (any salsa verde will work)
12 Roma tomatoes chopped
3 jalapenos chopped with seeds and ribs
The juice of 2 limes
1 white onion finely diced
1 bunch of cilantro chopped
1 teaspoon of salt (start with this amount, may need more)
1 teaspoon of chopped garlic, about 2-3 cloves
1 teaspoon of pepper or Hotshot
Combine all ingredients and let it sit for at least an hour in the fridge before serving. Great if made the night before! Serve with tortilla chips.
Sunday, October 11, 2009
Thin Ten Layer Cake-OMG IT'S THAT GOOD!
This is another SC favorite. This one is great for potlucks, church picnics, cookouts, holidays...it is so good, and people won't stop talking about it. It's been made in my family for many years, and my most requested cake. I can't seem to make enough of it!
Ingredients:
2 boxes Duncan Hines Butter Recipe Gold cake mix
** Ingredients listed on box to cook cake**
Non stick cooking spray
10- 10"x10" squares of parchment or wax paper
2-6 (as many as you have) 8" or 9" round baking pans
Icing-Most important Part!
3 cups of sugar
7 tablespoons of cocoa powder
1/2 tsp salt
1 can of evaporated milk
2 sticks of butter
Directions:
1. Make the cake batter according to the directions on the box. Two mixes will easily fit in to a kitchen aid stand mixer. Preheat oven to 375 as directed on the box.
2. The fun part- spray pans with non-stick spray very well between each use. Put about 1 cup of batter in to pan, just enough to cover the bottom of the pan. Spread the batter evenly and drop it on the counter to release any bubbles...cook layers two or three at a time, depending on the number of pans you have. You will end up with ten layers total. Release each layer on to wax or parchment paper. I like to cut out ten squares of parchment paper and have them ready as they come out of the oven. Layers should be about 1/4-1/2 inch thick, if they tear a bit coming out of the pan, don't worry about it.
3. When layers are all done go ahead and get a large sauce pan ( I prefer stainless steal because I don't like getting black bits from my non stick pan in my icing)
4. Add sugar, cocoa, and salt to the pan, stir well combining ingredients well. Add the evaporated milk, and butter. Turn the heat on medium.
5. stir mixture constantly, making sure that it doesn't stick to the bottom. No need to be vigorous with stirring, just make sure it isn't sticking.
6. Bring mixture to a boil for approximately 8-10 minutes, the mixture should coat a spoon and keep its shape when dripped on a piece of wax paper. Remove from heat.
7. place your first layer of cake on a cake board or cake plate, pour a ladle of hot icing over the layer, slightly pushing it over the edges. Continues with all ten layers. Be sure the entire cake is coated with chocolate icing. Serve warm or cooled.
Serve small slices, this cake is rich, and a chocolate lovers dream....
Ingredients:
2 boxes Duncan Hines Butter Recipe Gold cake mix
** Ingredients listed on box to cook cake**
Non stick cooking spray
10- 10"x10" squares of parchment or wax paper
2-6 (as many as you have) 8" or 9" round baking pans
Icing-Most important Part!
3 cups of sugar
7 tablespoons of cocoa powder
1/2 tsp salt
1 can of evaporated milk
2 sticks of butter
Directions:
1. Make the cake batter according to the directions on the box. Two mixes will easily fit in to a kitchen aid stand mixer. Preheat oven to 375 as directed on the box.
2. The fun part- spray pans with non-stick spray very well between each use. Put about 1 cup of batter in to pan, just enough to cover the bottom of the pan. Spread the batter evenly and drop it on the counter to release any bubbles...cook layers two or three at a time, depending on the number of pans you have. You will end up with ten layers total. Release each layer on to wax or parchment paper. I like to cut out ten squares of parchment paper and have them ready as they come out of the oven. Layers should be about 1/4-1/2 inch thick, if they tear a bit coming out of the pan, don't worry about it.
3. When layers are all done go ahead and get a large sauce pan ( I prefer stainless steal because I don't like getting black bits from my non stick pan in my icing)
4. Add sugar, cocoa, and salt to the pan, stir well combining ingredients well. Add the evaporated milk, and butter. Turn the heat on medium.
5. stir mixture constantly, making sure that it doesn't stick to the bottom. No need to be vigorous with stirring, just make sure it isn't sticking.
6. Bring mixture to a boil for approximately 8-10 minutes, the mixture should coat a spoon and keep its shape when dripped on a piece of wax paper. Remove from heat.
7. place your first layer of cake on a cake board or cake plate, pour a ladle of hot icing over the layer, slightly pushing it over the edges. Continues with all ten layers. Be sure the entire cake is coated with chocolate icing. Serve warm or cooled.
Serve small slices, this cake is rich, and a chocolate lovers dream....
Enchilada Casserole
Okay, so I love enchiladas, but they were so time consuming and I got tired of burning myself trying to roll them! So I transformed the same ingredients I normally use, in to this easy casserole that saved me a ton of time in the kitchen!
Ingredients:
2 lbs of ground beef
1 lb of Hot Italian sausage
1 package of spicy taco seasoning mix
1 can of chopped green chilles
1/4 cup of pickled jalapenos
24 warmed corn tortillas
2 large cans and one small can of enchilada sauce (medium or hot if you can find it)
2 packages of taco blend shredded cheese (or your favorite cheese)
Directions:
1. In a large pan brown sausage and hamburger meat. Drain grease, and return to pot.
2. Add taco seasoning, chilles, jalapenos, and small can of the enchilada sauce and cook about 2 minutes, stir well to mix.
3. Use 1/2 can of enchilada sauce and spread in the bottom of a 9X13 pan. layer 8 warmed tortillas in the bottom of the plan. Place 1/2 the meat mixture over the tortillas, layer with cheese, and another 1/2 can of sause, 8 tortillas, the rest of meat, cheese, 1/2 can of sauce, 8 tortillas, 1/2 can of sauce, and thick layer of cheese for the top.
4. Bake at 375 for 45 minutes, till golden brown and bubbling on the top.
***I cook my tortillas on a large grill pan for a few seconds each side to warm them, you could also microwave them 6 at a time wrapped in a wet paper towel for about 30-45 seconds***
I like to serve this with spanish rice and refreid beans, or mashed black beans. Don't forget the sour cream and salsa to top the enchiladas off!
Ingredients:
2 lbs of ground beef
1 lb of Hot Italian sausage
1 package of spicy taco seasoning mix
1 can of chopped green chilles
1/4 cup of pickled jalapenos
24 warmed corn tortillas
2 large cans and one small can of enchilada sauce (medium or hot if you can find it)
2 packages of taco blend shredded cheese (or your favorite cheese)
Directions:
1. In a large pan brown sausage and hamburger meat. Drain grease, and return to pot.
2. Add taco seasoning, chilles, jalapenos, and small can of the enchilada sauce and cook about 2 minutes, stir well to mix.
3. Use 1/2 can of enchilada sauce and spread in the bottom of a 9X13 pan. layer 8 warmed tortillas in the bottom of the plan. Place 1/2 the meat mixture over the tortillas, layer with cheese, and another 1/2 can of sause, 8 tortillas, the rest of meat, cheese, 1/2 can of sauce, 8 tortillas, 1/2 can of sauce, and thick layer of cheese for the top.
4. Bake at 375 for 45 minutes, till golden brown and bubbling on the top.
***I cook my tortillas on a large grill pan for a few seconds each side to warm them, you could also microwave them 6 at a time wrapped in a wet paper towel for about 30-45 seconds***
I like to serve this with spanish rice and refreid beans, or mashed black beans. Don't forget the sour cream and salsa to top the enchiladas off!
Easy Pot Luck Potatoes
This is one I have been taking to potlucks and cookouts for years...so good, so easy, and always a crowd pleaser.
Ingredients:
1 package of frozen diced hashbrown potatoes.
1 package of Velveeta cheese
1 Family size can of cream of mushroom soup
1/2 can of milk (1/2 the soup can full of milk)
1 9X13 ez foil one time use baking pan (makes for easy cleanup)
Directions:
1. Preheat oven to 375.
2. Pour soup in to a medium sized sauce pan. Fill half the can with milk and add to soup mixtures. Stir together and place on medium low heat.
3. Dice Velveeta cheese in to cubes and add to pot stirring constantly. Cook just until cheese melts and it is a nice smooth creamy mixture, no need to actually boil or cook.
4. stir together soup mixture with frozen hashbrowns in a large bowl making sure it is coated evenly.
5. Pour in to ez-foil pan and bake 30-45 minutes, till top is browned and bubbling.
Ingredients:
1 package of frozen diced hashbrown potatoes.
1 package of Velveeta cheese
1 Family size can of cream of mushroom soup
1/2 can of milk (1/2 the soup can full of milk)
1 9X13 ez foil one time use baking pan (makes for easy cleanup)
Directions:
1. Preheat oven to 375.
2. Pour soup in to a medium sized sauce pan. Fill half the can with milk and add to soup mixtures. Stir together and place on medium low heat.
3. Dice Velveeta cheese in to cubes and add to pot stirring constantly. Cook just until cheese melts and it is a nice smooth creamy mixture, no need to actually boil or cook.
4. stir together soup mixture with frozen hashbrowns in a large bowl making sure it is coated evenly.
5. Pour in to ez-foil pan and bake 30-45 minutes, till top is browned and bubbling.
Frogmore Stew
Absolutely delish and a family favorite. This one works great for tailgating, and outdoor entertaining in cool weather...like now!! So give it a try and don't worry, there are no frogs in it :) The town of Frogmore, SC is the hometown of this amazing seafood boil!
Ingredients:
1 pound of smoked sausage cut in to 1 inch pieces
1 pound of HOT smoked sausage cut in to 1 inch pieces
3 pounds of large or extra large RAW EZ-Peel shrimp
2.5 pounds of small red or new potatoes (if you have to use larger red potatoes, cut them in 1/2)
12 ears of frozen corn (small size not large ones)
1 package of Zataran's crab boil in a bag
4 tbsp of Old Bay seasoning
1 tsp of Cayenne pepper
1/4 cup of white vinegar
****Special equipment, we mainly cook this outside on an outside burner in the larger turkey fryer pot, if you don't have one, you can get the burner and pot for about $60 at an outdoor store or at Lowes/Home Depot....If you don't, you can cook this inside in a large soup pot, but may have to omit some of the meat. Use a ration of meat that you will like, to fit your needs, and use only 1 tbsp of old bay seasoning. (I commonly do 2#'s of shrimp, 12 small potatoes, 8 ears of corn, 1 pound of sausage if we do it inside)**************
DIRECTIONS:
1. Fill pot half full of water, place on burner.
2. Add the zataran's crab boil bag, Old Bay, and Cayenne pepper, and your potatoes, and bring to a boil.
3. after 10 minutes of boiling, add your sausage and cook an additional 5 minutes.
4. Then add your frozen corn, be sure pot returns to a boil, and cook boiling for another15 minutes.
5. Lastly, add the shrimp to the boil, stir and turn the burner off (or remove from heat) Keep the lid on, and let it set for 10 minutes....enjoy!
***Another note, I personally serve this with the broth, it tastes wonderful....you can also drain all ingredients and throw it in a pan or on newspaper and dig in. Either way works, but when you leave it in the broth, your shrimp can overcook, so be careful!)
Ingredients:
1 pound of smoked sausage cut in to 1 inch pieces
1 pound of HOT smoked sausage cut in to 1 inch pieces
3 pounds of large or extra large RAW EZ-Peel shrimp
2.5 pounds of small red or new potatoes (if you have to use larger red potatoes, cut them in 1/2)
12 ears of frozen corn (small size not large ones)
1 package of Zataran's crab boil in a bag
4 tbsp of Old Bay seasoning
1 tsp of Cayenne pepper
1/4 cup of white vinegar
****Special equipment, we mainly cook this outside on an outside burner in the larger turkey fryer pot, if you don't have one, you can get the burner and pot for about $60 at an outdoor store or at Lowes/Home Depot....If you don't, you can cook this inside in a large soup pot, but may have to omit some of the meat. Use a ration of meat that you will like, to fit your needs, and use only 1 tbsp of old bay seasoning. (I commonly do 2#'s of shrimp, 12 small potatoes, 8 ears of corn, 1 pound of sausage if we do it inside)**************
DIRECTIONS:
1. Fill pot half full of water, place on burner.
2. Add the zataran's crab boil bag, Old Bay, and Cayenne pepper, and your potatoes, and bring to a boil.
3. after 10 minutes of boiling, add your sausage and cook an additional 5 minutes.
4. Then add your frozen corn, be sure pot returns to a boil, and cook boiling for another15 minutes.
5. Lastly, add the shrimp to the boil, stir and turn the burner off (or remove from heat) Keep the lid on, and let it set for 10 minutes....enjoy!
***Another note, I personally serve this with the broth, it tastes wonderful....you can also drain all ingredients and throw it in a pan or on newspaper and dig in. Either way works, but when you leave it in the broth, your shrimp can overcook, so be careful!)
Alycia's Amazing Seafood Enchiladas
You must try this one!
This is a recipe my friend Alycia first made for me, and I crave them all the time. It is rich, creamy, and down right delicious. Don't be weary of the fishy ingredients, give it a try and you won't be sorry!
Ingredients:
1 Fillet of Salmon, approximately
1 package of flour tortillas (10- 8” sized)
2 pounds (I use frozen, and thaw in the fridge)
1 Package (1 pound) of Peeled, cooked, deveined shrimp (I use frozen and thaw under cold water, then let sit in the fridge for an hour with a papertowl over them in a bowl, this will help draw the moisture out of them and keep you from having that rubbery watery feeling when you bite in to them)
1-2 tbsp olive oil
salt and pepper to taste
package of baby bella mushrooms (your favorite mushroom will also work)
12 oz pepper jack or Monterrey jack cheese shredded
1 tsp tsp cayenne pepper
1 1/2 tbsp garlic powder
1 tsp garlic salt
1 tsp onion powder
salt and white pepper to taste (about 1/2 tsp of each)
Sauce
2 tbsp butter
2 tbsp flour
1 1/2- 2 cups of chicken stock
3/4 cup of sour cream
Directions:
1.Prepare a 9X13 pan with non-stick cooking spray. Preheat oven to 350.
2.Cook salmon fillet in olive oil in a fry pan over medium heat. Lightly salt and pepper the fillet and discard the salmon skin. Cook just a few minutes chopping the salmon as you cook it.
3. Meanwhile, saute your mushroom in a drizzle of olive oil over medium heat in another saute pan.
4. Chop shrimp in to chunks and place in to a large bowl with your shredded cheese, and spices. Add cooked salmon and mushrooms and mix well. Taste and adjust seasoning as needed.
5. Take this mixture and fill your flour tortillas generously, roll them up and place in the 9x13 pan. Bake in the oven for about 15 minutes...prepare the sauce while it bakes.
6. In a saucepan over medium heat make a roux by melting butter and adding flour, slowly add your chicken stock allowing it to thicken. When it boils and is thick add the sour cream and stir until dissolved.
7. Pour the sauce over the enchiladas and bake another 10-15 minutes, till bubbling in oven.
***This is a very rich dish, best served with a simple side or caesar salad.
Tuesday, September 1, 2009
Skillet Green Beans and Corn
Sometimes the simplest of dishes are soooo good. If you get tired of eating the same old canned green beans and corn out of the microwave, give this one a try. (Not a very healthy version though)
Ingredients:
1 can of 15.5 oz of whole kernel corn
2 cans 14.5 oz of cut green beans
3 tbsp of butter
Salt and pepper to taste.
Directions:
1. Put a skillet on the stove on medium high heat, with the 3 tbsp of butter. Let the butter melt.
2. Open and drain all 3 cans, try to get all the liquid out that is possible. Pour veggies in to butter in the skillet. Season with salt and pepper.
3. Let the veggies saute about 25 minutes till all butter is gone...veggies may get a little brown on them, that is good. Stir frequently during cooking.
Ingredients:
1 can of 15.5 oz of whole kernel corn
2 cans 14.5 oz of cut green beans
3 tbsp of butter
Salt and pepper to taste.
Directions:
1. Put a skillet on the stove on medium high heat, with the 3 tbsp of butter. Let the butter melt.
2. Open and drain all 3 cans, try to get all the liquid out that is possible. Pour veggies in to butter in the skillet. Season with salt and pepper.
3. Let the veggies saute about 25 minutes till all butter is gone...veggies may get a little brown on them, that is good. Stir frequently during cooking.
Amazing Breakfast Power Bars
This is a recipe I got off of Allrecipes.com, but I made a few modifications. This bar works as a great meal replacement for breakfast, would also be great for pre or post workout. Try them and you will love them!
Ingredients:
2 1/2 cup quick-cooking oats
1 cup whole wheat flour
1 1/2 cups Grapenuts cereal
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup applesauce
1/2 cup honey
8 tablespoons brown sugar
2 tablespoons Extra Virgin olive oil
1 12 oz package of mixed nuts and seeds (almonds, pumpkin, sunflower, walnut, flax seed any combo) I usually find these pre-packaged in the produce section of FoodLion.
1 12 oz package of dried cranberries (any dried fruit combo would work)
Directions
1. Mix all ingredients together using large bowl. I usually mix it with my hands to be sure it is incorporated well, but I don't crush the fruit or nuts.
2. Line bottom and sides of a 13x9 baking dish with aluminum foil. Spray with cooking spray. Press mixture evenly in to pan.
3. Bake at 325 in the oven for 45 minutes. It will begin to pull from edges and be golden brown on top when they are done.
4. When done, let them cool slightly in the pan for about 30 minutes. Remove them by lifting up on tin foil. Cut in to 24 bars
***Play with your food! Don't like cranberries, try raisins...or both. Use any dried fruit and nut combo. Add mini chocolate chips, add a tablespoon of peanut butter, or a mashed banana. This is really versatile, and a good healthy protein fiber packed breakfast!
Ingredients:
2 1/2 cup quick-cooking oats
1 cup whole wheat flour
1 1/2 cups Grapenuts cereal
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup applesauce
1/2 cup honey
8 tablespoons brown sugar
2 tablespoons Extra Virgin olive oil
1 12 oz package of mixed nuts and seeds (almonds, pumpkin, sunflower, walnut, flax seed any combo) I usually find these pre-packaged in the produce section of FoodLion.
1 12 oz package of dried cranberries (any dried fruit combo would work)
Directions
1. Mix all ingredients together using large bowl. I usually mix it with my hands to be sure it is incorporated well, but I don't crush the fruit or nuts.
2. Line bottom and sides of a 13x9 baking dish with aluminum foil. Spray with cooking spray. Press mixture evenly in to pan.
3. Bake at 325 in the oven for 45 minutes. It will begin to pull from edges and be golden brown on top when they are done.
4. When done, let them cool slightly in the pan for about 30 minutes. Remove them by lifting up on tin foil. Cut in to 24 bars
***Play with your food! Don't like cranberries, try raisins...or both. Use any dried fruit and nut combo. Add mini chocolate chips, add a tablespoon of peanut butter, or a mashed banana. This is really versatile, and a good healthy protein fiber packed breakfast!
Doug's Easiest Beef Pot Roast
This is my Dad's recipe and is best cooked in a ceramic pot. You can cook it in a crock pot or in the oven. I prefer the oven method, but it can be a nice meal you can put on before work in the crock and finish up when you come home.
Ingredients:
A Beef Pot Roast 5-8lbs, whatever is on sale, a cheaper/fattier cut of meat works best
A large can of Cream of Mushroom Soup (Family size 26 oz)
1/2 can (13oz) of water
1 tsp Salt
1/2 tsp Pepper
1/2 tsp garlic powder
1/2 tsp onion powder
8-10 red potatoes (also works with the small red new potatoes)
1. In your crock pot, or ceramic/stone dish (whether its going in the oven or the crock pot) sprinkle salt, pepper, garlic, and onion on both sides of meat, pressing in to its sides.
2. Put entire can of cream of mushroom soup over the meat, and then the 1/2 can of water. It will look watery and gross...its fine, it will cook up wonderfully, don't mess with it! Put the lid on.
3. Step 3 IN THE OVEN, preheat oven to 350, cook for 3 hours. Carefully remove the pot from the oven, take lid off, and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid on and back in the oven for another hour, or until potatoes are done.
3. STEP 3 IN THE CROCKPOT, set the time on your crockpot to medium, or 6 hours. At 4.5 hours take the lid off and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid back on and let it continue to cook the additional 1.5 hours.
4. Serve over rice, and with your favorite veggie!
**My husband hates mushrooms, but has no clue I use cream of mushroom soup in this. He loves the gravy that the roast makes with this soup. This is a great comfort food, makes a ton of food, and is good leftover. Give it a try!
Ingredients:
A Beef Pot Roast 5-8lbs, whatever is on sale, a cheaper/fattier cut of meat works best
A large can of Cream of Mushroom Soup (Family size 26 oz)
1/2 can (13oz) of water
1 tsp Salt
1/2 tsp Pepper
1/2 tsp garlic powder
1/2 tsp onion powder
8-10 red potatoes (also works with the small red new potatoes)
1. In your crock pot, or ceramic/stone dish (whether its going in the oven or the crock pot) sprinkle salt, pepper, garlic, and onion on both sides of meat, pressing in to its sides.
2. Put entire can of cream of mushroom soup over the meat, and then the 1/2 can of water. It will look watery and gross...its fine, it will cook up wonderfully, don't mess with it! Put the lid on.
3. Step 3 IN THE OVEN, preheat oven to 350, cook for 3 hours. Carefully remove the pot from the oven, take lid off, and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid on and back in the oven for another hour, or until potatoes are done.
3. STEP 3 IN THE CROCKPOT, set the time on your crockpot to medium, or 6 hours. At 4.5 hours take the lid off and add your red potatoes, skin on, and quartered. (If you use the small new potatoes you can leave them whole) Be sure to press the potatoes back in to the gravy. Add another sprinkle of salt and pepper over the potatoes (1/2 tsp salt, 1/4 tsp pepper.) Put the lid back on and let it continue to cook the additional 1.5 hours.
4. Serve over rice, and with your favorite veggie!
**My husband hates mushrooms, but has no clue I use cream of mushroom soup in this. He loves the gravy that the roast makes with this soup. This is a great comfort food, makes a ton of food, and is good leftover. Give it a try!
Monday, August 3, 2009
Fresh Apple and Blueberry Crisp
This is one of my favorite quick summertime dessert treats, and a great thing to do with Apples if they are on the verge of going bad!
Ingredients
4 Apples, peeled, cored, and sliced
1 cup of Blueberries (fresh or frozen, do not thaw frozen berries)
1 tsp lemon juice
1 tsp white sugar
1/2 tsp cinnamon
Crumb Topping
3/4 cup of oatmeal
1/2 cup of all purpose flour
1/2 cup of brown sugar
1/4 cup white sugar
6 tbs butter
1. Preheat oven to 350
2. Take apples and mix together with lemon, sugar, and cinnamon. Place in to pie or small casserole dish.
3. sprinkle blueberries over the top of the apples.
4. mix crumb topping ingredients using a fork or a pastry blender till crumb like mixture forms.
5. place crumb mixture evenly over fruit
6. Bake for 45 minutes, serve warm!
I am not big on vanilla ice cream, but if you like it, a dollop alongside this would be divine!
Ingredients
4 Apples, peeled, cored, and sliced
1 cup of Blueberries (fresh or frozen, do not thaw frozen berries)
1 tsp lemon juice
1 tsp white sugar
1/2 tsp cinnamon
Crumb Topping
3/4 cup of oatmeal
1/2 cup of all purpose flour
1/2 cup of brown sugar
1/4 cup white sugar
6 tbs butter
1. Preheat oven to 350
2. Take apples and mix together with lemon, sugar, and cinnamon. Place in to pie or small casserole dish.
3. sprinkle blueberries over the top of the apples.
4. mix crumb topping ingredients using a fork or a pastry blender till crumb like mixture forms.
5. place crumb mixture evenly over fruit
6. Bake for 45 minutes, serve warm!
I am not big on vanilla ice cream, but if you like it, a dollop alongside this would be divine!
Mediteranian Chicken and Eggplant Bake
I was in the mood for eggplant and my husband doesn't eat eggplant so I came up with this recipe so that we could both win. It combines big chunks of chicken and vegetables that the picky eater can pick out! It is super easy, mix it all together, throw it in the pan, and bake!
Ingredients
1 lb. of chicken breasts or tenderloins cut up in to bite size chunks
1/2 a large eggplant cut in to similar size chunks
1 package (approximately 1 cup) of cherry or grape tomatoes
1 package of pre-sliced baby portabella mushrooms (or your favorite mushroom)
2 tbsp of EVOO
1 tsp salt
1/2 tsp of pepper
1 tbs dried oregano
1 tsp Italian seasoning
a few dashes of Balsamic vinegar (1/4 - 1/3 cup)
1/2 cup Feta Cheese
1. Preheat oven to 400
2. Toss all ingredients together in a bowl, then spread out on a single layer in a baking pan.
3. Bake about 25 minutes, stirring halfway through cooking.
This is amazing served with couscous (I use store bought 5 minute cooking brand) or wild rice.
Ingredients
1 lb. of chicken breasts or tenderloins cut up in to bite size chunks
1/2 a large eggplant cut in to similar size chunks
1 package (approximately 1 cup) of cherry or grape tomatoes
1 package of pre-sliced baby portabella mushrooms (or your favorite mushroom)
2 tbsp of EVOO
1 tsp salt
1/2 tsp of pepper
1 tbs dried oregano
1 tsp Italian seasoning
a few dashes of Balsamic vinegar (1/4 - 1/3 cup)
1/2 cup Feta Cheese
1. Preheat oven to 400
2. Toss all ingredients together in a bowl, then spread out on a single layer in a baking pan.
3. Bake about 25 minutes, stirring halfway through cooking.
This is amazing served with couscous (I use store bought 5 minute cooking brand) or wild rice.
Spicy Cucumber Salad
I love cucumber salad in the summer, it's a great make ahead dish to keep on hand in the fridge for up to a week.
Ingredients
2 English cucumbers
1 Red onion
2 tbs honey
2 tbs EVOO
3/4 cup cider vinegar
1/4 cup balsamic vinegar
1/2 cup water
1 tbs red pepper flakes
1/2 tsp Hot Shot**
A few dashes of hot sauce
1 tsp dill
a few dashes of salt
1. Slice cucumbers thin, if you like you can remove the peel, but I usually leave them on.
2. Slice onion in to very thin rings
3. Combine liquid ingredients and use a whisk to combine it well.
4. Add spices and stir well.
5. Lastly add in your cucumbers and onions, toss well to coat.
6. Refrigerate at least an hour, and up to one week.
** McCormic makes Hot Shot, it is a black and Red Pepper blend, feel free to use just black pepper if that is what you have on hand.
Ingredients
2 English cucumbers
1 Red onion
2 tbs honey
2 tbs EVOO
3/4 cup cider vinegar
1/4 cup balsamic vinegar
1/2 cup water
1 tbs red pepper flakes
1/2 tsp Hot Shot**
A few dashes of hot sauce
1 tsp dill
a few dashes of salt
1. Slice cucumbers thin, if you like you can remove the peel, but I usually leave them on.
2. Slice onion in to very thin rings
3. Combine liquid ingredients and use a whisk to combine it well.
4. Add spices and stir well.
5. Lastly add in your cucumbers and onions, toss well to coat.
6. Refrigerate at least an hour, and up to one week.
** McCormic makes Hot Shot, it is a black and Red Pepper blend, feel free to use just black pepper if that is what you have on hand.
Tacos De Carne Asada in Diablo Sauce
Ok this is one of my favorite recipes, and one I love to entertain with. It's a little bit of prep, but all things you can do ahead of time. It tastes so good, the soy sauce may make you weary...but TRUST ME it’s add a great Umami flavor. Just try it!
Ingredients
3 lb piece of london broil or flank steak
1/4 cup of water
1 tbs of cornstarch
1 lime cut in to edges
1 white onion diced
1 bunch of cilantro chopped
I prefer soft corn tortillas, my husband prefers flour (I would try both if you haven't had this before)
Marinade:
1/3 cup of white vinegar
1/4 cup of soy sauce
4 cloves of minced garlic (or 4 teaspoons of pre-minced jarred garlic
3 limes juiced
1/2 cup of olive oil or vegetable oil
1 tsp of salt
1 tsp cumin
1 1/2 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp oregano (dried is ok for this)
1 tsp paprika
1 tablespoon if crushed red pepper flakes
The ingredient list may be deceiving, however you should have most of these things in yous spice cabinet.
1. Combine all marinade ingredients in a container, stir well.
2. Add meat and turn in marinade to coat well.
3. Refrigerate overnight, or AT LEAST 8 hours.
4. Dice meat in to chunks using a sharp knife and cutting board. Put meat in to a medium pan. Stir frequently and remove meat from pan when cooked.
5. Put all leftover marinade in to skillet and cook till boiling.
6. Dissolve 1 tbsp of cornstarch in to 1/4 cup of water and add to the boiling marinade.
7. Let it boil and thicken, then add your meat back to the pan and stir to coat well.
***I use warmed soft corn and flour tortillas to serve these tacos up. Top with just a little bit of diced onion, cilantro, and lime juice. Heating directions are on the package of the tortillas.
Wednesday, July 29, 2009
Dijon Crusted Baked Salmon
This one is SUPER EASY! It was my first attempt at baked salmon...I am not even a huge fan of salmon and my whole family loved it...even my 3 year old couldn't get enough! I did not put the amount of each ingredient needed because this is a great recipe you can make for 1 or 10 people. It is very versatile and easy.
Ingredients
Frozen Salmon fillets or Fresh Salmon Fillet (Skin on)
Salt and pepper (dash)
EVOO (drizzle)
Dijon Mustard (1 tbsp per fillet)
Italian Bread crumbs (3 tbsp per fillet)
**The cooking time in the recipe will vary depending on the thickness of the fillet, and whether you are using fresh or frozen. The goal is to cook the salmon till it turns slightly opaque. If bagged frozen fillets, the frozen cooking time will be on the bag.**
Directions
1. Pre-heat oven to 400 degrees F
2. Take a 9x13 Baking dish and line the bottom with parchment paper. (This makes for a nice easy cleanup)
3. Sprinkle each fillet with salt and pepper, make sure you get all sides.
4. Lay salmon skin side down in pan and put 1 tablespoon of dijon mustard over top, and spread it evenly over the top of the fillet.
5. Gently press the breadcrumbs in to the Dijon mustard forming a crust.
6. Drizzle each salmon fillet with EVOO
7. Bake anywhere from 15-25 minutes depending on number of fillets and fresh or frozen.
This is great served with pickled dill cucumbers and couscous. You can find the cucumber recipe here on my blog, and there are many varieties of couscous in your grocery store. I like the Parmesan couscous with this dish.
Ingredients
Frozen Salmon fillets or Fresh Salmon Fillet (Skin on)
Salt and pepper (dash)
EVOO (drizzle)
Dijon Mustard (1 tbsp per fillet)
Italian Bread crumbs (3 tbsp per fillet)
**The cooking time in the recipe will vary depending on the thickness of the fillet, and whether you are using fresh or frozen. The goal is to cook the salmon till it turns slightly opaque. If bagged frozen fillets, the frozen cooking time will be on the bag.**
Directions
1. Pre-heat oven to 400 degrees F
2. Take a 9x13 Baking dish and line the bottom with parchment paper. (This makes for a nice easy cleanup)
3. Sprinkle each fillet with salt and pepper, make sure you get all sides.
4. Lay salmon skin side down in pan and put 1 tablespoon of dijon mustard over top, and spread it evenly over the top of the fillet.
5. Gently press the breadcrumbs in to the Dijon mustard forming a crust.
6. Drizzle each salmon fillet with EVOO
7. Bake anywhere from 15-25 minutes depending on number of fillets and fresh or frozen.
This is great served with pickled dill cucumbers and couscous. You can find the cucumber recipe here on my blog, and there are many varieties of couscous in your grocery store. I like the Parmesan couscous with this dish.
Pork Tendorloin with a Zesty Blue Cheese Mushroom Gravy Over Noodles
Ingredients
1 package of spaghetti noodles
EVOO (Extra Virgin Olive Oil)
Pre-Packaged Black Peppercorn marinated Pork Tenderloin (sliced in to round pieces)
1 Cup of sliced baby portabella mushrooms
1 clove of minced garlic
1/2 cup of white wine (I used Bohemian Highway's Pinot Grigio)
4 oz package of Blue Cheese crumbles
1 Tablespoon of Dijon mustard
1 cup of milk (use what you have skim, 2%, or whole)
2 Teaspoons of corn starch
2 cups of chicken stock
Directions
1. Go ahead and put your water on to boil your noodles. I recomend adding a tablespoon of salt to your water and a dash of EVOO.
2. In a pan add just enough EVOO to coat the bottom of the pan, turn pan on medium high heat and add pork tenderloin slices. The tenderloin will splatter so a splatter guard or lid may come in handy.
3. After about 4 minutes turn pork tenderloin to sear other side. After 3 minutes completely remove from the pan.
4. Add the sliced mushrooms, garlic, salt and pepper and stir to coat and scrape bits off bottom of pan.
5. Deglaze pan with white wine, simmer for about 3 minutes stirring occasionally. Turn down heat to medium.
6. Add in package of blue cheeze crumbles and dijon mustard, stir constantly to melt in to the white whine.
7. Disolve your cornstarch in your milk (just by stirring) and add this mixture to the sauce. As soon as it boils it will begin to thicken...as it thickens slowly add your chicken stock to get your desired consistancy. You may need more or less of the chicken stock. You want the sauce to coat your spoon, but cover your noodles as well.
8. Add your spaghetti noodles to boiling salted water and cook according to package directions.
9. After getting your sauce to the desired thickness, add your cooked pork tenderloin back to the pan and simmer in the sauce on low for about 15 minutes.
10. Take two/three peices of pork and place on top of the noodles and cover with a ladle of mushrooms and sauce.
This meal is great served with a side salad!
1 package of spaghetti noodles
EVOO (Extra Virgin Olive Oil)
Pre-Packaged Black Peppercorn marinated Pork Tenderloin (sliced in to round pieces)
1 Cup of sliced baby portabella mushrooms
1 clove of minced garlic
1/2 cup of white wine (I used Bohemian Highway's Pinot Grigio)
4 oz package of Blue Cheese crumbles
1 Tablespoon of Dijon mustard
1 cup of milk (use what you have skim, 2%, or whole)
2 Teaspoons of corn starch
2 cups of chicken stock
Directions
1. Go ahead and put your water on to boil your noodles. I recomend adding a tablespoon of salt to your water and a dash of EVOO.
2. In a pan add just enough EVOO to coat the bottom of the pan, turn pan on medium high heat and add pork tenderloin slices. The tenderloin will splatter so a splatter guard or lid may come in handy.
3. After about 4 minutes turn pork tenderloin to sear other side. After 3 minutes completely remove from the pan.
4. Add the sliced mushrooms, garlic, salt and pepper and stir to coat and scrape bits off bottom of pan.
5. Deglaze pan with white wine, simmer for about 3 minutes stirring occasionally. Turn down heat to medium.
6. Add in package of blue cheeze crumbles and dijon mustard, stir constantly to melt in to the white whine.
7. Disolve your cornstarch in your milk (just by stirring) and add this mixture to the sauce. As soon as it boils it will begin to thicken...as it thickens slowly add your chicken stock to get your desired consistancy. You may need more or less of the chicken stock. You want the sauce to coat your spoon, but cover your noodles as well.
8. Add your spaghetti noodles to boiling salted water and cook according to package directions.
9. After getting your sauce to the desired thickness, add your cooked pork tenderloin back to the pan and simmer in the sauce on low for about 15 minutes.
10. Take two/three peices of pork and place on top of the noodles and cover with a ladle of mushrooms and sauce.
This meal is great served with a side salad!
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