Wednesday, December 30, 2009
Last night, I searched the pantry and found all the ingredients to make Tortilla Soup
It was good and easy and fairly low calorie!
Here's the recipe
1 can refried beans
1 can drained/rinsed black beans
1 can chicken broth
1.5 cups frozen corn
1/2 cup water
1 cup salsa(it originally called for 3/4, but I kicked it up a notch!)
1 cup shredded or diced chicken (i had some leftover chicken, and I also put in one can of chicken)
2 cups shredded cheddar cheese
stir the first 7 ingredients into a pot, and bring to a boil. Once boiling, let simmer(covered) for 10 minutes. Stir in 1 cup of cheese and let melt.
Crush up some chips and put in the bottom of the bowl. Top with soup. Garnish with cheese and a few more chips.
DEEEEEELLISH! And super easy.
And it was approved by a certain 6 year old who asked if we could eat it again tonight!
Friday, November 27, 2009
In a microwave safe bowl, combine the following, melt for two minutes and then stir:
1 stick butter
1/2 tsp. salt
1 c. brown sugar
1/4 c. Karo syrup
After stirring, melt for 2 more minutes. Then mix in 1/2 tsp. baking soda. Stir well until it fluffs. Pour mixture over popped popcorn into the brown grocery sack, and shake.
Fold over top of bag, place in microwave and cook for 90 seconds.
Take out and shake again (or stir)
Cook for another 45 seconds in the microwave.
Then cool on wax paper.
Monday, November 2, 2009
CAVATELLI WITH BREADCRUMBS, PANCETTA AND CAULIFLOWER
Cavatelli con Pancetta e Cavolfiore
Makes 6 servings
What you’ll need:
¼ cup extra virgin olive oil
Three ¼-inch slices pancetta (about 8 ounces), cut into 1 x ¼ x ¼-inch sticks (about 1 ½ cups)
1 pound dried cavatelli, cavatappi or shells
2 medium onions, diced ½ inch (about 2 cups)
½ head cauliflower, stalks removed, florets cut into ½-inch pieces (about 3 cups)
Crushed red pepper
1 ½ cups hot chicken stock
¼ cup chopped fresh Italian parsley
¼ cup fine dry breadcrumbs, or as needed
What to do:
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until the pancetta has rendered some of it s fat and is lightly browned but still soft in the center, about 4 minutes. Don’t overcook the pancetta.
Stir the cavatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
Stir the onion into the skillet and cook until barely wilted, about 2 minutes. Stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes. Season lightly with salt and a little crushed red pepper.
Pour the chicken stock into the skillet, bring to a boil and lower the heat so the sauce is at a lively simmer. Cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes.
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, tossing and stirring to coat the pasta. Check the seasoning, adding salt if necessary. Stir the breadcrumbs, parsley and remaining 2 tablespoons olive oil into the pot. Cook, stirring and tossing the pasta until the sauce is lightly thickened. Serve at once.
Pollo con Olive e Pignoli
* This recipe is from Lidia’s NEW cookbook, “Lidia Cooks from the Heart of Italy,” published by Alfred A. Knopf.
Pan- cooked chicken, caramelized and sticky to the fingers, moist and flavorful inside, is a favorite food around the world. If there are chicken- lovers in your family (as in mine), this Le Marche version is sure to be a hit. Its special taste and texture come from the region’s big fat Ascolane olives, which imbue the chicken with flavor, and the crunch of native pine nuts.
Though authentic Ascolane olives are fantastic in this dish, they’re only occasionally available in the United States. But other varieties of green, brine- cured Italian olives (such as Castelvetrano or Cerignola) will be delicious, too; just keep in mind that the saltiness of olives will vary, and season accordingly. “How about black olives?” you ask. And I say, “Black oil- cured olives will be delicious as well; even a green- and- black combination would be nice.”
Choose your preferred chicken pieces, too. A whole bird, cut up, is fine, though all dark meat— drumsticks and thighs—are my favorite. And if you are in a hurry (or watching your fat intake), use breast pieces. With these, you can cut the oil and butter in the recipe in half and, because breast meat cooks faster, brown the pieces initially for only 10 minutes, turn them, add the olives, then cook for an additional 10 minutes.
3½ to 4 pounds assorted cut- up chicken pieces
1 teaspoon kosher salt
2 tablespoons extra- virgin olive oil
2 tablespoons butter
3 plump garlic cloves, peeled
2 bay leaves, preferably fresh
1 cup brine- cured green Italian olives or oil- cured black Italian olives
½ cup white wine
¼ cup toasted pine nuts
Recommended equipment: A 12- inch cast- iron or other heavy skillet or sauté pan, with a cover; an olive pitter
Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut drumsticks off the thighs; cut breast halves into two pieces each. Season the chicken all over with the salt.
Put the olive oil and butter in the pan, and set over medium- low heat. When the butter is melted and hot, lay in the chicken pieces, skin side down, in a single layer; drop the garlic cloves and bay leaves in the spaces between them.
Cover the pan, and let the chicken cook over gentle heat, browning slowly and releasing its fat and juices. After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue cooking covered.
While the chicken is browning, pit the olives (if they still have pits in them). If you’re using small olives like Castelvetrano, use a pitter and keep them whole. If you have larger olives (such as Ascolane or Cerignola), smash them with the blade of a chef’s knife to remove the pits, and break them into coarse chunks.
After the chicken has cooked for 30 minutes, scatter the olives onto the pan bottom, around the chicken, and pour in the wine. Raise the heat so the liquid is bubbling, cover, and cook, gradually concentrating the juices, for about 5 minutes.
Remove the lid, and cook uncovered, evaporating the pan juices, occasionally turning the chicken pieces and olives. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon off the fat from one side.Scatter the pine nuts around the chicken, and continue cooking uncovered, turning the chicken over gently until the pan juices thicken and coat the meat like a glaze.
Turn off the heat, and serve the chicken right from the skillet, or heap the pieces on a platter or in a shallow serving bowl. Spoon out any sauce and pine nuts left in the pan, and drizzle over the chicken.
1 C brown sugar
1/4 - 1/2 C peanut butter
1 smashed banana
1/2 C of applesauce
1 C whole wheat flour
1 t baking powder
1 t baking soda
1/2 t salt
1/4 C chocolate chips (optional)
Preheat the oven to 350. Mix all the dry ingredients well and set aside. Blend everything else and then sift in the dry ingredients. Bake in a muffin tin for 15-18 minutes.
Sunday, September 27, 2009
(no pectin or hot water bath needed)
4 C smashed raspberries
2 T white vinegar
Combine in a saucepan and bring to a boil slowly, stirring constantly. Let boil rapidly for 3 minutes.
4 C sugar
Stir until the sugar dissolves, bring to a boil. Boil rapidly for 10 minutes, stirring often.
Remove from heat. Pour into a flat container and let sit for 24 hours. Stir about 6 times during this cooling period.
Ladle into jars and seal with paraffin wax (or a hot water bath).
Makes 3 pints of jam.
Monday, July 20, 2009
Saturday, July 18, 2009
Oatmeal Berry Bars
Crust and Topping:
1 cup flour
3/4 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
2 1/2 cups quick-cook oats
2 tablespoons apple or orange juice
1/4 cup dark brown sugar, firmly packed
2 tablespoons flour
Pinch of salt
3 1/2 cups (18 ounces) fresh blueberries, raspberries, or blackberries
1 tablespoon fresh lemon juice
1. Heat the oven to 375°. Grease a 9- by 13-inch pan.
2. Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times. I don't have a food processer, so I used my Kitchenaid Stand Mixer....worked great...just had to mix it longer.
3. Remove 1 1/2 cups of the mixture and set it aside. Add the juice to the remaining mixture and pulse three or four times until it's just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
4. For the filling, whisk together the sugar, flour, and salt in a medium-size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.
5. Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into 16 bars. Store them in the refrigerator in an airtight container.
Nutritional InformationPer serving (1 bar):Calories 199Total Fat 7 g (10% DV) Saturated Fat 4 g (21% DV) Cholesterol 15 mg (5% DV) Sodium 92 mg (4% DV) Total Carbohydrate 33 g (11% DV) Fiber 3 g (12% DV) Sugars 16 gProtein 3 g (6% DV)Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Wednesday, June 10, 2009
3-6 frozen chicken breasts
2 cans cream of chicken soup
1 - 4oz can green chiles diced.
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Garlic salt
Rice (enough for your family)
crunchy ChowMein Noodles
Put chicken, soup, chiles, spices in the crock pot on high -4-5 hours. Low for 6-8 hours.
Once cooked through, shred chicken.
Place on top of rice
Put crunchy noodles on top of chicken.
Pour sauce over chicken and rice.
Thursday, May 28, 2009
Granny Smith Apples (as many as you want)
Snickers candy bars (as many as you want) I use the minature ones.
Large tub of cool whip
I think it is best to chop them up small
Mix with cool whip
Sunday, May 10, 2009
The restaurants uses a 6-inch deep-dish pizza pans, but you can bake your clones in any cake pan or pie pan with a bottom that is a to 7 inches across.
2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/3 cup semi-sweet chocolate chunks
1. Preheat oven to 475 degrees F.
2. Combine all ingredients for cookie of your choice up to, but not including, the flour, in a small bowl and beat with an electric mixer on high speed until smooth. Add flour and baking soda (plus oats and cinnamon if making the oatmeal raisin walnut cookie) and stir well by hand. Stir in remaining ingredients then press the dough into a small buttered pie pan, cake pan or 6-inch deep-dish pizza pan.
3. Bake for 5 to 7 minutes or until cookie begins to brown. You want it crunchy so closer to 7 minutes is best.
Cool for a minute or so, add 2 scoops of vanilla ice cream, and serve.
Serves 2 for dessert.
Friday, May 1, 2009
recipe from this great blog site: http://www.picky-palate.com/
Monday, April 27, 2009
1/2 lb butter
3/4 cup corn starch
1/3 cup powered sugar
1 cup flour
Beat butter, add corn starch, flour, and sugar. Beat until creamy. Drop by teaspoonful onto ungreased cookie sheet (don't make them too big). I shaped them into perfect little balls and made a divet on the top for frosting. Bake at 350 for 12-14 minutes. Frost when cool. I used a spoon to drop frosting onto the top.
3 oz cream cheese
1 tsp vanilla
1 cup powdered sugar
Cream cheese, add vanilla and sugar. Divide and color.
Yields 40 cookies
Saturday, April 25, 2009
4 chicken breasts
1 package dry Italian seasonings mix *
1 stick butter
1 can cream of chicken soup
8oz of cream cheese (i only used 4oz)
In a crockpot place your chicken breasts. Sprinkle on them the Italian seasoning mix. Take the stick of butter and cut it up and place it on your chicken. Cook on Low 4-6hrs. 1/2 hr before serving shred chicken while still in crock-pot. Add in cream cheese and cream of chicken soup. Stir together. Replace lid and cook until heated through. Serve over rice.
* I'm sure if you added more cream cheese it would have made it more creamy then ours was. we decided it would be great on croissant sandwiches.
*the seasoning is sold in the salad dressing aisle. (with the powered ranch dip)
Monday, April 6, 2009
This Makes enough for about 2 casserole dishes (8-10 pple) (bake one and freeze or refridgerate another).
1 - 16 oz package dry ziti pasta (or penne)
1 pound lean ground beef
1/2 white onion chopped
1 tablespoon minced garlic (optional)
2 28 oz jars spaghetti sauce ( I used HUNTS 1 can marinara sauce and 1 can sauce with italian sausage flavor) * you probably wont use all of the sauce*
*for the cheese, you can choose how much you want to add and what kind-the more the better :)**
6 oz provolone cheese
6 oz sliced mozzarella cheese
1 bag of Shredded italian cheese mixture.
1 1/2 cups sour cream
1/2 cup grated parmesean cheese
1. Bring a large pot of water to a boil. Add 1 1/2 boxes pasta & cook until "al dente" dont let it get mushy.
2. In skillet Brown the beef, Add onions, garlic & saute until tender. Drain off fat. Add about 1/2 of the Spaghetti sauce to beef (save rest for later). Simmer 15 minutes.
3. preheat oven to 350 degrees.
4. Mix sour cream and pasta noodles in a large bowl.
5. In a lightly greased 2 quart baking dish, place a level of pasta on bottom of pan. Top with Meat mixture. Top with a single layer of Provolone, mozzarella, & other cheeses you want to add.
6. Pour a small layer of more spaghetti sauce on top of cheese. Sprinkle parmesean cheese on top of that & sprinkle basil lightly around the top of the entire pan.
7. REPEAT IN ANOTHER PAN IF YOU HAVE EXTRA.
8. Bake covered for 20 minutes & remove foil and bake another 10-20 minutes until bubbly & heated through.
Friday, March 27, 2009
Preheat oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
*I used semi-sweet chocolate chips instead of the baking squares.
Saturday, March 21, 2009
I got this from a friend and it is delicious!
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
Monday, February 23, 2009
1 cup butter, softened
1 1/2 cups brown sugar, packed
2 teaspoons vanilla extract
1 tablespoon water
2 cups all-purpose flour
3/4 cup mini semisweet chocolate chips
3/4 cup chopped walnuts, if desired
1. Cream the butter and sugar in a mixing bowl. Stir in the vanilla, water, flour, chocolate chips,
and walnuts, if desired, and mix until well blended. (Mixture will look granulated until rolled together.) Roll dough into bite-sized balls or use a small ice cream scoop. Place on a baking sheet and freeze until firm, about 2 hours. Store balls in resealable plastic bags in the freezer.
**I had to freeze them on a plate, since a cookie sheet doesn't fit in my freezer. I covered the plate with suran wrap and then placed a sheet of suran wrap over the cookies as they froze.
Recipe was originally found on: Allrecipes.com
Sunday, February 22, 2009
Thursday, February 12, 2009
1/2 medium onion, diced
1 can refried beans
2 teaspoons chili powder
1 teaspoon Oregano
1/2 package jumbo shells (I used 15)
1 can enchilada sauce, 10 ounce size
8 oz Mexican style cheese, shredded
The girls both asked for seconds, which means this recipe is a keeper.
Sunday, February 1, 2009
Thanks for the invite Tanya! I'm going to be lazy today and just put the link in for this recipe...it's too long to type out!
I saw this recipe for Coconut Lemon Loaf in Family Fun Magazine. I had to try it out. Don't forget to put on the yummy glaze too.
It was a big hit. I think it turned out better in my Pampered Chef Mini-Loaf stone than it did in a regular bread baking dish. It's not too sweet, but really good!
Note to self...get a lemon zester next time!
6-8 chicken breasts (3 or 4 large) 1/4 tsp. pepper
1/2 c. flour 1 lg. green pepper, cut into circles
1/3 c. oil (I don't use the oil) 1 tsp. salt
20 oz. can pineapple, slices work best 1/2 tsp. ginger
1 c. sugar 1/2 tsp. soy sauce
1 T. cornstarch 1 chicken bouillon cube (optional)
1/4 c. vinegar
Coat chicken with flour and brown chicken on both sides on skillet (using oil if desired). Remove and place in baking dish. Sprinkle with salt and pepper. Preheat oven to 350'. SAUCE: Drain Pineapple juice into a 2 cup measure, add water to make 1 1/4 cups. In saucepan combine sugar and cornstarch: mix well. Add pineapple juice, vinegar, ginger, soy sauce, and bouillon cube. Pour sauce over chicken and cook uncovered 20-30 min. Add pineapple and green pepper and bake additional 15-30 min placing foil unsealed on top.
I served over white rice and it was mighty tasty!
Saturday, January 31, 2009
1 can beans, (black, pinto, kidney, whatever), drained
1 can corn, drained
1 jar salsa (any heat)
Dump everything into a crockpot. Heat on low 6 hours or 4 hours on high. Pull the chicken out and shred it, then mix it back into the beans, corn and salsa. Put some in a tortilla, add some cheese, sour cream, guac, etc and wrap it up. We've even had it over rice.
Friday, January 30, 2009
3 medium red potatoes
2 cups water
1 small onion
3 tbs butter
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham (I bought already cooked and chopped ham from the deli section)
Prep time: 35 min
Cooking time: 30 min.
Peel Potatoes and cut into 1 inch cubes.
Bring water to a boil in large saucepan.
Add potatoes and cook until tender.
Drain, reserving liquid.
Set aside potatoes.
Measure 1 cup cooking liquid, adding water if necessary. Set aside.
Peel and finely chop onion.
Melt butter in saucepan over medium heat.
Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste.
Cook 3-4 min.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan.
Add cheese and ham.
Simmer over low heat 30 min stirring frequently.
Store leftovers, covered in refrigerator.
4 cans beans, undrained (black, pinto, kidney or any combination)
1 can diced tomatoes (plain or with green chiles)
1 can tomato sauce
1 pkg taco seasoning mix
Add all ingredients to a large pot, bring to a boil and then simmer until you are ready to eat (at least 15 minutes) or just throw it into a crock pot. Top with cheese.
The original recipe I have calls for a pkg of Ranch dressing mix, but that just didn't make sense in my head, so I didn't try it. If you do, let me know how it tastes.