Tuesday, December 23, 2008
I know gingerbread cookies are traditional at Christmas time, but to me they have always seemed to have more bark than bite. It other words, they make your house smell great, but really don't taste all that wonderful. Until now...because I have found THE best gingerbread recipe. Not only does it smell delicious, but it tastes wonderfully spicy too! I think the secret is the use of black pepper. Try it! You will be in a spiced heaven, I promise.
Saturday, November 29, 2008
*Cajun Roast Rabbit
*Sweet Potato Biscuits
*Macaroni and Cheese
*Herbed Broccoli & Tomatoes
*Smashed Potatoes (requested by Leah)
*Green Salad (spinach and arugula w/ persimmons, maple pecans, and manchego - simple balsalmic vinegar and olive oil dressing)
*Orange Ginger Pecan Cranberry Sauce
*Orange Fluff Salad
*Maple Pumpkin Pie
Sunday, November 16, 2008
Monday, November 10, 2008
In another bowl, combine:
Cook 1 lb. Lasagna noodles according to directions on package.
In each of two 9x13 casserole dishes, layer the following:
Lasagnas can be frozen until needed. Defrost in refrigerator before cooking.
Sunday, November 2, 2008
1 lb ground turkey
3/4 cup quick oats
1/2 cup tomato sauce
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 1/2 cup packed spinach, chopped in food processor
1 cup shredded carrots
1 tsp Italian seasoning
1 tsp salt
1 tsp pepper
Combine all ingredients in a mixing bowl and mix well - you may need to use your hands to combine all ingredients evenly. Coat your cooking pan with nonstick cooking spray - we like to use a muffin pan for faster cooking time and portion control. Bake at 350 for about 30 minutes (for muffins, a regular loaf pan takes about 1 hour, sometimes longer depending on how many veggies you add as more liquid will have to cook off). Halfway through the cooking time, combine 1/2 cup tomato sauce, 1 tsp sugar, and 1 tsp Italian seasoning and spoon over the top of each meatloaf.
Saturday, October 11, 2008
Bake potatoes (I did mine in the microwave) and allow to cool for about 10 minutes. Slice off one side of the potato lengthwise to make a long opening. Scoop out the flesh into a mixing bowl, leaving about 1/4 inch attached to the skins and set the skins aside. Add yogurt, butter, cheese, and spices to potatoes. Run broccoli through your food processor to chop it into small pieces and add to the potatoes. Stir until well mixed, adding milk or more yogurt if necessary. Scoop potato back into skins and place in a baking dish. Sprinkle more cheese on top if desired. Bake at 350 for 20 minutes. (NOTE: You will have more potato than fits into the skins - place the remainder in a small baking dish and place in the oven with the potatoes or simply stick it in the fridge to use another day - we like leftovers, so this is what we do.)
Friday, October 10, 2008
Saturday, October 4, 2008
5-6 lb Pork roast
20 oz bottle coke
Cook roast on low for 12 hours in Crock Pot with water covering half the roast. After 12 hours, drain water off roast and add remaining ingredients. Continue cooking 4 hrs. Then shred the meat and cook for 2 hours more. (I prefer cooking my roast in the oven, place in oven at night and cook at 220 degrees 8-12 hours. Drain, shred and add all other ingredients. Put in Crock Pot for about 2-3 hours to blend flavors)
Just like Café Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 Tbs. chili powder
1 Tbs. cumin
3 cloves garlic
5 lbs boneless skinless chicken breast
Pour all ingredients in crock-pot on low for 4 hours. Shred meat and cook for 1 hr more.
Just like Café Rio Creamy Ranch dressing
1 pkg. dry Hidden Valley Ranch dressing
1 cup mayonnaise
1 cup chopped cilantro
2 cloves garlic
3 tomatillos (peel off paper skins)
1/3 cup buttermilk
¼ tsp cayenne pepper
Put all ingredients in blender and blend until smooth. If you can't find tomatillos, you can replace both garlic and tomatillos with 3/4 cup green salsa.
Just like Café Rio Rice
4 tsp garlic
½ bunch cilantro
1 tsp cumin
1 can green chilies
¾ tsp salt
1 Tbs butter
½ chopped onion
Blend all ingredients in blender then put in pan and add 6 cups water, bring to a boil add 3 cups rice, simmer 25 -30 minutes. (Use the directions on your rice package for the amount of water, some rice calls for a 1–2 ratio, some have 1-1½ ratio)
Place a tortilla shell on a plate; add rice and beans, meat (pork or chicken), shredded lettuce, cheese, and tortilla strips. Serve with guacamole, Café Rio Dressing, and Pico de Gallo.
Saturday, September 27, 2008
In a medium bowl, mix together hoisin sauce, honey, soy sauce, orange juice, garlic, scallions, ginger and cayenne pepper. Pour into recloseable plastic bag, add chicken, turn to coat, and marinate 1 to 2 hours in refrigerator. Remove chicken. Boil marinade in a small pan for 2 minutes. Arrange thighs on rack of broiler pan coated with cooking spray. Place rack on foil-lined broiler pan; place pan on oven shelf on medium position. Broil about 7 minutes; turn and broil about 5 minutes more, basting occasionally with marinade until thighs are done, taking care not to burn. Garnish with scallions and serve.
3 cups cooked diced chicken
1 cup mayonnaise
1 10 oz. box French cut green beans, thawed
1 can cream of celery soup
1 small onion, chopped
1 can water chestnuts, sliced
Preheat oven to 350° F. Cook rice according to package directions. Combine rice and remaining ingredients in large casserole dish. Salt and pepper to taste. Bake 45 minutes. Freezes well before baking.
1 lb smoked sausage
4 cans (8 cups) chicken broth
2 Tbsp cumin
1 Tbsp garlic powder
salt & pepper to taste
Rinse lentils and remove any stones. Cook lentils, sausage, and broth 30 minutes. Add spices and cook for another 30 minutes. Serve with shredded cheddar cheese and sour cream.
Monday, September 22, 2008
Just pan fry your pork chops until brown on each side, then smother with sauerkraut (be sure to add some of the juice too!) and cover the skillet and simmer for about 20 minutes.
The kids pick off the sauerkraut, but love the flavor of the pork.
Saturday, September 13, 2008
Saturday, September 6, 2008
Tuesday, September 2, 2008
Friday, August 22, 2008
Saturday, August 16, 2008
Just place about 1/3 cup in a paper lunch sack. Fold down the top of the sack two times (about 1/4 inch each time) and tape it closed. Shake the bag on its side to settle the popcorn in one layer and place in the microwave as you would a bag of microwave popcorn. Stop the microwave when the popping slows down and you have a bag of delicious popcorn without all the butter and salt and chemicals of the storebought stuff! Now you can flavor it to your tastes :)
To make the caramel, combine 2 cups brown sugar, 1/2 cup butter, and 1/2 cup light corn syrup in a saucepan and cook over medium heat until it boils. Reduce heat to low and simmer for 5 minutes. Remove from heat and pour over 5 quarts of unsalted popcorn. Spread out on wax paper to cool, then break into pieces.
I just covered the pork chops with slices of sweet onion, a sprinkling of brown sugar, smeared it all with a little ketchup and baked it for about an hour at 375 (covered for the first 45 minutes).
Serve with a simple salad of a wedge of iceberg lettuce drizzled with the best bleu cheese dressing ever.
Tuesday, August 12, 2008
Saturday, August 2, 2008
4 cups shredded cabbage (I like Fresh Express Angel Hair cabbage shreds)
1 package chicken-flavored ramen noodles
4 green onions, sliced
2 tablespoons sesame seeds
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons sugar
1 flavoring packet from ramen noodles
1/2 cup slivered almonds
Place chicken and cabbage in mixing bowl. Break noodles up and add to cabbage with onions and sesame seeds. In small bowl, combine vinegar, oil, sugar, and 1 tsp ramen flavoring. Pour over slaw, mixing well. Cover and refrigerate. Just before serving, stir in slivered almonds. (Side note: I didn't have sesame seeds so I mixed a 1/2 tablespoon of sesame oil in with the dressing - I think you actually get a better taste that way.)
Sunday, July 13, 2008
Saturday, July 12, 2008
Thursday, July 10, 2008
Tuesday, July 8, 2008
Sunday, July 6, 2008
Saturday, June 21, 2008
Combine all ingredients except cashews and toss to coat with dressing. Sprinkle cashews on top just before serving.
Saturday, June 14, 2008
I served a mission in Spain where paella is more work than it is worth, in my opinion. However, this paella is super easy and is probably my favorite way to cook luscious homegrown tomatoes during the summer. It's okay with grocery store tomatoes, but for the best flavor either grow your own or visit the farmer's market.
Saturday, May 10, 2008
Here are some of the dishes we tried - with varying results...
*Broccoli Cheese Quiche - this was the winner this week - both kids gobbled it up! Next time I'll use a milder cheese though, the swiss almost lost them