I know it has been quite a while since I blogged last. I was very busy at work for a while then I joined Pinterest and started doing a million projects from that. Since I last posted I have made a lot of great meals and I cannot wait to share some of them with you. This first one was requested by a facebook friend of mine. These sandwiches are amazing! They taste almost the same as chickfila's and are not hard to make.
Ingredients:
4 hamburger buns or other bread (we recently used whole wheat sub sandwich bakery bread from HEB and it was so good for this recipe)
4 chicken breasts
Canola oil, peanut oil, or vegetable oil
1 egg
1 cp milk
2.5 Tblsp powdered sugar
.5 tsp pepper
2 tsp salt
Hamburger sliced pickles (optional)
2/3 cp pickle juice (optional)
Directions:
1. In a large ziploc baggie put the pickle juice and the chicken breast. Make sure the chicken gets covered well with the juice then put in the fridge for 15-20 minutes.
2. While the chicken is marinating, fill a stock pot 1/3 of the way with oil and heat to 300 degrees.
3. In a medium sized bowl whisk together the egg and milk until well blended. In another medium bowl mix together flour, powdered sugar, pepper, and salt.
4. Take chicken and lightly cover with flour mixture, then dip it in the egg mixture covering completely, then back to the flour mixture making sure it is well covered.
5. When oil is heated place the chicken in the oil, make sure you turn the heat up on the burner a bit so that the oil doesn't get cooler than 200 degrees.
6. Fry until the chicken is golden brown and cooked all the way through. Pat off extra oil with a paper towel.
7. Toast the bread of your choice, and put the chicken and pickles on.
Servings: 4
*original recipe is from food.com by babygirl65
Friday, October 14, 2011
Saturday, August 13, 2011
Chicken Fried Steak with Gravy
As any Texan knows, chicken fried steak is a major staple of Texas dining. I've never met someone who doesn't like it and would be shocked if I ever did. When I go out to eat chicken friend steak is definitely one of things I choose a lot of the time, so why not bring this delight home? My sister-in-law moved to Australia a few months ago and she loves chicken fried steak (and probably is having a hard time finding it there) so this post is dedicated Erin. Enjoy.
What you need:
4 beef cutlets or cube steaks
1 egg
1/4 cp milk
1-2 cps flour
veggie or canola oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
What to do:
1. Fill skillet with about 1/2" of oil and heat to about 350 degrees. Beat together milk and egg in small shallow container. Put flour in a separate but similar container.
2. Mix together salt, pepper and paprika and sprinkle both sides of steaks
3. Dip the steaks in the flour to cover them and shake off excess. Then dip in the egg mixture to moisten, then back in the flour mixture. (the more times you repeat this step the thicker the breading will be)
4. Carefully fry each steak for a few minutes on both sides until golden brown and cooked throughout. Move to paper towels to remove excess oil. Serve with gravy (recipe below)
Gravy
1. After you finish frying the steaks remove all oil except 3 Tblsps from skillet (try to keep the brown bits in the pan, they taste yummy!) Add 3 Tblsp of flour to oil and stir quickly and continuously for about 2 minutes over medium-high heat
2. Mix together in a bowl 3/4 cp of milk and 3/4 cp of water.
3. Stir in milk mix to oil and flour. Reduce heat to low-medium and stir constantly until it is bubbly and desired thickness. (add more fluid if it gets too thick)
**This recipe is from the Texas Cooking website
What you need:
4 beef cutlets or cube steaks
1 egg
1/4 cp milk
1-2 cps flour
veggie or canola oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
What to do:
1. Fill skillet with about 1/2" of oil and heat to about 350 degrees. Beat together milk and egg in small shallow container. Put flour in a separate but similar container.
2. Mix together salt, pepper and paprika and sprinkle both sides of steaks
3. Dip the steaks in the flour to cover them and shake off excess. Then dip in the egg mixture to moisten, then back in the flour mixture. (the more times you repeat this step the thicker the breading will be)
4. Carefully fry each steak for a few minutes on both sides until golden brown and cooked throughout. Move to paper towels to remove excess oil. Serve with gravy (recipe below)
Gravy
1. After you finish frying the steaks remove all oil except 3 Tblsps from skillet (try to keep the brown bits in the pan, they taste yummy!) Add 3 Tblsp of flour to oil and stir quickly and continuously for about 2 minutes over medium-high heat
2. Mix together in a bowl 3/4 cp of milk and 3/4 cp of water.
3. Stir in milk mix to oil and flour. Reduce heat to low-medium and stir constantly until it is bubbly and desired thickness. (add more fluid if it gets too thick)
**This recipe is from the Texas Cooking website
Saturday, July 9, 2011
Italiano Loaf (for a bread machine)
This bread is AMAZING. I could eat it with anything but it goes really well with the ravioli recipe I just posted. A bonus to making fresh bread is it makes your house smell like heaven.
This recipe is for a bread machine that makes 1 1/2 lb loaves (12 slices)
Ingredients:
1 cp plus 2 Tblsp of water
2 Tbls butter, softened
3 cps flour for bread making (NOT all purpose flour)
2 Tblsp dry milk
1 envelope dry italian dressing mix
3 Tblsp sugar
2 1/4 tsp bread machine yeast
Directions:
1. Add all ingredients in order listed (make sure the yeast does not touch the liquid)
2. Select basic/white cycle with medium or light crust. Let it cook, and cool. Then pig out!
This recipe is for a bread machine that makes 1 1/2 lb loaves (12 slices)
Ingredients:
1 cp plus 2 Tblsp of water
2 Tbls butter, softened
3 cps flour for bread making (NOT all purpose flour)
2 Tblsp dry milk
1 envelope dry italian dressing mix
3 Tblsp sugar
2 1/4 tsp bread machine yeast
Directions:
1. Add all ingredients in order listed (make sure the yeast does not touch the liquid)
2. Select basic/white cycle with medium or light crust. Let it cook, and cool. Then pig out!
Beef Ravioli with Butter Cream Sauce
The only ravioli I have ever had was out of a can and it was disgusting, thus I have never tried it again. This recipe is definitely much better than anything out of a can and I really like it. I should warn you it takes a long time to make, especially if you're a pasta newbie, like me. It took me about 2 hours to make this completely. It is not that hard to make so do not be scared. Enjoy.
Pasta Recipe
Ingredients:
1 egg beaten
1/2 tsp salt
1 cp flour
2-3 Tblsp water
Directions:
1. In a medium bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in the water 1 Tblsp at a time until dough sticks together.
2. On a lightly floured surface knead dough for 3-4 minutes. Wrap in saran wrap and let sit for 15 minutes.
3. Before you begin rolling out your dough, you should have your filling ready (see recipe below)
4. Start by rolling out your dough into two very thin sheets, on a lightly floured surface. Cut them into manageable sizes if you need to.
5. Lay pasta sheets onto lightly floured surface. One sheet will be the bottom half of the ravioli and the other will be the top. Cover one sheet of dough with a damp cloth to keep it from drying out.
6. Using a small ice-cream scoop or similar tool, scoop small balls of filling onto one of the sheets, making sure they are far enough apart to seal the dough between each of them.
7. Make an egg wash (1 egg, beaten mixed with a few tablespoons of water) and coat pasta around each filling ball.
8. Gently lay other pasta sheet on top of the first one. Work out any air bubbles by pushing the air from the edge of the filling to the edge of the pasta with your fingers. (trapped air will cause ravioli to explode when cooking)
9. Cut the ravioli into whatever shape you want, I did squares because it was the easiest. Use a fork to crimp the edge of the ravioli.
10. When ready to cook boil water in a large sauce pan or a stock pot and gently place ravioli in the water. When they float they are ready, it should only take a minute for them to cook. Remove from water, plate, and cover with sauce.
Ravioli Filling Recipe
Ingredients:
1/2 lb of ground beef
1 egg
1 Tblsp of parsley
3 medium garlic cloves, chopped
1/2 cp romano cheese, grated (or similar italian cheese)
1 cup grated bread crumbs (if using store bought bread crumbs only use 3/4 cp)
Directions:
1. Lightly brown meat in skillet, drain off any fat and let cool.
2. Once cool, add the rest of the ingredients and mix well.
3. But back onto medium heat and cook for a few minutes, stirring continually. Remove from heat and cover.
Butter Cream Sauce Recipe
Ingredients:
1 1/2 Tblsp olive oil
1/2 small onion
1/2 Tblsp flour
3 oz Chicken broth
2 oz Romano cheese
1/2 Tblsp butter
2 oz milk
1 oz water
Directions:
1. Heat oil in sauce pan and add onions. Cook for a few minutes stirring occasionally.
2. Add flour and stir well for a few minutes.
3. Add the rest of the ingredients and mix.
4. Bring to a boil and let reduce. Once sauce thickens to desired consistency, remove from heat and pour over ravioli.
Pasta Recipe
Ingredients:
1 egg beaten
1/2 tsp salt
1 cp flour
2-3 Tblsp water
Directions:
1. In a medium bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in the water 1 Tblsp at a time until dough sticks together.
2. On a lightly floured surface knead dough for 3-4 minutes. Wrap in saran wrap and let sit for 15 minutes.
3. Before you begin rolling out your dough, you should have your filling ready (see recipe below)
4. Start by rolling out your dough into two very thin sheets, on a lightly floured surface. Cut them into manageable sizes if you need to.
5. Lay pasta sheets onto lightly floured surface. One sheet will be the bottom half of the ravioli and the other will be the top. Cover one sheet of dough with a damp cloth to keep it from drying out.
6. Using a small ice-cream scoop or similar tool, scoop small balls of filling onto one of the sheets, making sure they are far enough apart to seal the dough between each of them.
7. Make an egg wash (1 egg, beaten mixed with a few tablespoons of water) and coat pasta around each filling ball.
8. Gently lay other pasta sheet on top of the first one. Work out any air bubbles by pushing the air from the edge of the filling to the edge of the pasta with your fingers. (trapped air will cause ravioli to explode when cooking)
9. Cut the ravioli into whatever shape you want, I did squares because it was the easiest. Use a fork to crimp the edge of the ravioli.
10. When ready to cook boil water in a large sauce pan or a stock pot and gently place ravioli in the water. When they float they are ready, it should only take a minute for them to cook. Remove from water, plate, and cover with sauce.
Ravioli Filling Recipe
Ingredients:
1/2 lb of ground beef
1 egg
1 Tblsp of parsley
3 medium garlic cloves, chopped
1/2 cp romano cheese, grated (or similar italian cheese)
1 cup grated bread crumbs (if using store bought bread crumbs only use 3/4 cp)
Directions:
1. Lightly brown meat in skillet, drain off any fat and let cool.
2. Once cool, add the rest of the ingredients and mix well.
3. But back onto medium heat and cook for a few minutes, stirring continually. Remove from heat and cover.
Butter Cream Sauce Recipe
Ingredients:
1 1/2 Tblsp olive oil
1/2 small onion
1/2 Tblsp flour
3 oz Chicken broth
2 oz Romano cheese
1/2 Tblsp butter
2 oz milk
1 oz water
Directions:
1. Heat oil in sauce pan and add onions. Cook for a few minutes stirring occasionally.
2. Add flour and stir well for a few minutes.
3. Add the rest of the ingredients and mix.
4. Bring to a boil and let reduce. Once sauce thickens to desired consistency, remove from heat and pour over ravioli.
Friday, June 17, 2011
Chocolate Covered Popcorn
Grant loves popcorn more than almost any other food and everyone loves eating chocolate with it for that salty sweet combo. This recipe is beyond easy and its really yummy. Kids will love it, they can even help on the making of it.
Ingredients:
1 bag of your preferred microwave popcorn
1 cp of chocolate chips
1 Tblsp of butter
1. Pop the popcorn the way you always do
2. Pick out the unpopped kernels (you can skip this tedious step, but be careful when you're eating it because the unpopped ones stick to the normal ones and they will hurt your teeth)
3. Put popped popcorn in large bowl.
4. Put chocolate chips and butter in bowl and microwave 30 seconds at a time until melted, smooth, and glossy. Make sure to stir every 30 seconds when you check it.
5. Pour melted chocolate over popcorn and use a wooden spoon to carefully stir until popcorn is well covered.
6. Cover a cookie sheet with wax paper and pour popcorn onto it spreading it out evenly.
7. Put in refrigerator for an hour or two or until chocolate is hard.
8. Break apart large pieces and put in bowl to serve.
Makes enough for 3-4 people to have a nice little snack.
Takes 10 minutes to make then an hour in the fridge.
Ingredients:
1 bag of your preferred microwave popcorn
1 cp of chocolate chips
1 Tblsp of butter
1. Pop the popcorn the way you always do
2. Pick out the unpopped kernels (you can skip this tedious step, but be careful when you're eating it because the unpopped ones stick to the normal ones and they will hurt your teeth)
3. Put popped popcorn in large bowl.
4. Put chocolate chips and butter in bowl and microwave 30 seconds at a time until melted, smooth, and glossy. Make sure to stir every 30 seconds when you check it.
5. Pour melted chocolate over popcorn and use a wooden spoon to carefully stir until popcorn is well covered.
6. Cover a cookie sheet with wax paper and pour popcorn onto it spreading it out evenly.
7. Put in refrigerator for an hour or two or until chocolate is hard.
8. Break apart large pieces and put in bowl to serve.
Makes enough for 3-4 people to have a nice little snack.
Takes 10 minutes to make then an hour in the fridge.
Friday, May 27, 2011
Memorial Weekend Honey BBQ Wings
I made these wings a couple of months ago for a husband who loves wings. He definitely stuffed his face with these and I also enjoyed them. I figured it being Memorial Day weekend it was a good time to blog about an easy party meal or appetizer that is super tasty and sure to impress your guests.
INGREDIENTS:
6-8 cps of vegetable or canola oil
20 Chicken wings and/or drumsticks
1 egg, beaten
1 cup milk
2 cps flour
2 1/2 tsp salt
3/4 tsp black pepper
SAUCE INGREDIENTS:
1 1/4 cps ketchup
1/3 cp white vinegar
1/4 cp molasses
1/4 cp honey
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp chili powder (more if desired)
DIRECTIONS:
1. Combine sauce ingredients in small sauce pan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat 6-8 cps of oil in deep fryer set to 350 degrees or use a stock pot (soup pot) and head oil to same temperature.
3. Combine the egg with the milk in a small bowl, in another small bowl combine the flour, salt and pepper.
4. When oil is hot, dip each wing in the flour mixture, then into the egg mixture, and back in the flour.
5. Fry the wings in the oil for 9-12 minutes until light, golder brown and white throughout. place on paper towel lined plate.
6. When sauce is done place the wings in a large bowl or ziplock bag and pour sauce over them. Stir or mix them until each wing is coated completely. Serve immediately.
Total time: about 30 minutes.
Serving: 20 wings or 2-3 servings if served as a meal.
Have a great holiday weekend!
This recipe originally came from www.food.com and has been modified from its original state.
INGREDIENTS:
6-8 cps of vegetable or canola oil
20 Chicken wings and/or drumsticks
1 egg, beaten
1 cup milk
2 cps flour
2 1/2 tsp salt
3/4 tsp black pepper
SAUCE INGREDIENTS:
1 1/4 cps ketchup
1/3 cp white vinegar
1/4 cp molasses
1/4 cp honey
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp chili powder (more if desired)
DIRECTIONS:
1. Combine sauce ingredients in small sauce pan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat 6-8 cps of oil in deep fryer set to 350 degrees or use a stock pot (soup pot) and head oil to same temperature.
3. Combine the egg with the milk in a small bowl, in another small bowl combine the flour, salt and pepper.
4. When oil is hot, dip each wing in the flour mixture, then into the egg mixture, and back in the flour.
5. Fry the wings in the oil for 9-12 minutes until light, golder brown and white throughout. place on paper towel lined plate.
6. When sauce is done place the wings in a large bowl or ziplock bag and pour sauce over them. Stir or mix them until each wing is coated completely. Serve immediately.
Total time: about 30 minutes.
Serving: 20 wings or 2-3 servings if served as a meal.
Have a great holiday weekend!
This recipe originally came from www.food.com and has been modified from its original state.
Friday, April 22, 2011
Chocolate Chip Cookie Cake with Icing
Chocolate Chip Cookies are pretty much my favorite cookie and dough, but I wanted to do something different so I made them into a cake and added frosting. I made no-butter frosting because I ran out of butter and did not want to run to the store. It taste pretty good and the recipe is good to have when you do run out of butter.
Chocolate Chip Cookie Cake
Ingredients:
3/4 cp Sugar
3/4 cp packed Brown Sugar
1/2 cp Butter, softened
1/2 cp Crisco
1 tsp. Vanilla
2 Large Eggs
2 1/4 cp All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
2 cp. Semi-Sweet Chocolate Chips
1 cp. Nuts (optional)
1. Preheat Oven to 300 degrees.
2. Mix together sugar, brown sugar, butter, crisco, and vanilla until creamy.
3. Add eggs one at a time, mixing well after each.
4. Add flour a little at a time until completely mixed in.
5. Mix in baking soda and salt.
6. Add chocolate chips and nuts.
7. Eat a little bit of the dough. : )
8. On a non-greased pizza pan, spread cookie dough about 1/4 inch thick over entire pan leaving about 1/2 inch around the edge. (You will have some dough left over)
9. Bake for 10 minutes, remove and place aluminum foil just around the edges of the pizza pan, leaving the middle exposed.
10. Continue baking for 10-15 minutes or until top is browned.
11. Allow to cool completely before icing.
Butter Free Icing
Ingredients:
1 cp. Crisco
1 Tblsp. Water
1.5 tsp. Vanilla
5 cp. Powdered Sugar
3 Tblsp. Milk
To Make it Chocolate Icing you will also need:
1/4 cp Cocoa
1/2 cp semi-sweet chocolate chips, melted
1. In Mixer, mix together crisco and water, add vanilla and mix until well blended.
2. Alternate between powered sugar and milk until it is all mixed together.
If making chocolate icing:
3. Add in cocoa, mix
4. Add in melted chocolate and blend well.
Add food coloring if wanted.
Store in fridge in tight container until you need it.
ENJOY!
Chocolate Chip Cookie Cake
Ingredients:
3/4 cp Sugar
3/4 cp packed Brown Sugar
1/2 cp Butter, softened
1/2 cp Crisco
1 tsp. Vanilla
2 Large Eggs
2 1/4 cp All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
2 cp. Semi-Sweet Chocolate Chips
1 cp. Nuts (optional)
1. Preheat Oven to 300 degrees.
2. Mix together sugar, brown sugar, butter, crisco, and vanilla until creamy.
3. Add eggs one at a time, mixing well after each.
4. Add flour a little at a time until completely mixed in.
5. Mix in baking soda and salt.
6. Add chocolate chips and nuts.
7. Eat a little bit of the dough. : )
8. On a non-greased pizza pan, spread cookie dough about 1/4 inch thick over entire pan leaving about 1/2 inch around the edge. (You will have some dough left over)
9. Bake for 10 minutes, remove and place aluminum foil just around the edges of the pizza pan, leaving the middle exposed.
10. Continue baking for 10-15 minutes or until top is browned.
11. Allow to cool completely before icing.
Butter Free Icing
Ingredients:
1 cp. Crisco
1 Tblsp. Water
1.5 tsp. Vanilla
5 cp. Powdered Sugar
3 Tblsp. Milk
To Make it Chocolate Icing you will also need:
1/4 cp Cocoa
1/2 cp semi-sweet chocolate chips, melted
1. In Mixer, mix together crisco and water, add vanilla and mix until well blended.
2. Alternate between powered sugar and milk until it is all mixed together.
If making chocolate icing:
3. Add in cocoa, mix
4. Add in melted chocolate and blend well.
Add food coloring if wanted.
Store in fridge in tight container until you need it.
ENJOY!
Saturday, April 16, 2011
Cumin Chicken
I know it has been about two months since I last posted. I have been super busy with work and Grant and I have started working out. So by the time we're done with that and I've done whatever housework I needed to that day I'm so exhuasted I just want to sit in front of the TV and not think. I have many recipes I want to share with you but for this post I'm going with Cumin Chicken. I found this recipe a month or so ago and have made it again since. I was a little skeptical at first because it is so simple, I wasn't sure if it would be anything other dull. I was pleasantly shocked whenever I tried it and it exploded with flavor. It is super juicy, very easy, uses few ingredients and takes about 20 minutes to make two servings, which is hard to beat.
Ingredients:
2 Boneless Chicken Breasts, pound to about 1/2" thick
1 tsp Cumin
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Rosemary
1 tsp Olive Oil
Non-Stick Spray
1. Spray medium skillet liberally with non-stick spray and heat on medium-high heat
2. Mix together cumin, salt, pepper, garlic powder, and rosemary in very small bowl.
3. Cover all sides of halved chicken breasts with olive oil (1/4 tsp per half)
4. Rub spice mixture on all halves.
5. Place chicken in hot skillet and cook for 4-5 minutes on each side or until golden brown and white throughout.
Note: If the outside of the chicken is starting to burn but the inside is still pink, place in a preheated oven (350 degrees) with aluminum foil place LIGHTLY over the top of chicken until white throughout.
Prep Time: 5 min.
Cook Time: 20 min.
Servings: 2
Original Recipe taken from Ellie Kreiger on foodnetwork.com. I have modified the original recipe slightly.
Ingredients:
2 Boneless Chicken Breasts, pound to about 1/2" thick
1 tsp Cumin
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Rosemary
1 tsp Olive Oil
Non-Stick Spray
1. Spray medium skillet liberally with non-stick spray and heat on medium-high heat
2. Mix together cumin, salt, pepper, garlic powder, and rosemary in very small bowl.
3. Cover all sides of halved chicken breasts with olive oil (1/4 tsp per half)
4. Rub spice mixture on all halves.
5. Place chicken in hot skillet and cook for 4-5 minutes on each side or until golden brown and white throughout.
Note: If the outside of the chicken is starting to burn but the inside is still pink, place in a preheated oven (350 degrees) with aluminum foil place LIGHTLY over the top of chicken until white throughout.
Prep Time: 5 min.
Cook Time: 20 min.
Servings: 2
Original Recipe taken from Ellie Kreiger on foodnetwork.com. I have modified the original recipe slightly.
Tuesday, February 15, 2011
Our First Valentine's Dinner
Our first valentine's day together as a married couple was wonderful despite the fact that I have a sinus infection and a bad cough. Grant and I are very blessed to have a wonderful house to live in, a supportive family, and a cute little puppy to make us laugh. We do not have very much money but we have each other and I can cook. Thus, we stayed home and I made dinner and skipped the presents. I decorated our porch and to quote Grant "made our porch into a restaurant." Enjoy these recipes as much as we enjoyed our night.
Purple Passion Mixed Drink
Ingredients:
Vodka (as strong as you want)
1 Liter Sprite
2-3 Cups Orange Juice
2-3 Cups Grape Juice
1 Can of Cherries
1 Lemon
1 Lime
Instructions:
Combine in punch bowl or pitcher over ice adding Sprite last.
Black Bean Soup
from Williams-Sonoma Soup Book
Ingredients:
2 cps dried black beans
2 Tblsp canola oil
2 yellow onions, finely chopped
1-2 jalapenos, seed and minced
3 cloves of garlic, minced
1 small red bell pepper, diced
1 tsp ground cumin
1 tsp dried coriander
1 tsp dried oregano
8 cps water
1/2 small ham hock or ham bone
2 Tblsp fresh lime juice
2 Tblsp minced cilantro
Salt and Pepper to taste
Instructions:
1. Cover the beans with cold water by 3 inches. Soak for at least 4 hours.
2. In large soup pot over medium heat, warm oil. Add onions and saute for 3 minutes. Add jalapenos, garlic, bell pepper, cumin, coriander, and oregano. Saute, stirring frequently, for 7-10 minutes until they are softened.
3. Add the beans, water, and ham hock, cover partially, and simmer over medium heat until the beans are soft (1-1.5 hours). Remove from heat and remove ham hock.
4. In blender or food processor, puree soup in batches until desired consistency is reached. Add the lime juice, cilantro, and salt and pepper.
5.Serve with salsa, sour cream and cilantro garnish.
6-8 Servings
Grilled Lemon Potatoes
Ingredients:
2 Russet Potatoes, halved lengthwise
1/2 cp butter or margarine, melted
2 Tblsp Lemon Juice
1.5 tsp Lemon Pepper
1/8 tsp garlic powder
Instructions:
1. Deeply score cut sides of potatoes with a knife. Cover skin side with foil
2. Combine remaining ingredients. Brush cut sides with mix.
3. In a skillet on low medium heat place potatoes, foil side down.
4. Cook for 40 minutes, basting with butter mix every 10 minutes.
5. Turn over and cook for 10 minutes. Turn back over, baste with remaining mix and cook for 10 more minutes.
6. Remove foil and serve
2-4 Servings
Fresh Steamed Green Beans
Ingredients:
2 Servings of Fresh Green Beans
Salt
Instructions:
1. Cut the stem end of the bean off.
2. Using a steamer put an inch or so of water in the bottom pan and boil.
3. Put the steamer on the pan with the beans inside, continue boiling the water.
4. Steam for 10 minutes, salt to taste, and serve.
2 Servings
Pork with dried fruit and herbs
Ingredients
2 LB Pork Loin, boneless
1/2 cp dried Apricots
1/2 cp dried Cherries
1 1/4 cp dry red wine
1 stick cinnamon
2 cloves of Garlic
Your favorite herbs
Salt and Pepper to taste
Instructions:
1. Preheat the oven to 375 degrees
2. In a small sauce pan on medium heat, warm the wine. Add the dried fruit, herbs, garlic, and cinnamon.
3. Keep on medium heat for 25 minutes taking the cinnamon stick out after 15 minutes. Stir frequently.
4. Meanwhile, butterfly cut the pork. (Click here to learn how to butterfly pork loin)
5. Remove fruit mix from heat and spread over butterflied pork. Roll the pork (like a newspaper) and tie around each end with sewing string.
6. Put in non stick baking pan (cake pan) and bake for 35-40 minutes.
7. Slice and serve
4 Servings
Purple Passion Mixed Drink
Ingredients:
Vodka (as strong as you want)
1 Liter Sprite
2-3 Cups Orange Juice
2-3 Cups Grape Juice
1 Can of Cherries
1 Lemon
1 Lime
Instructions:
Combine in punch bowl or pitcher over ice adding Sprite last.
Black Bean Soup
from Williams-Sonoma Soup Book
Ingredients:
2 cps dried black beans
2 Tblsp canola oil
2 yellow onions, finely chopped
1-2 jalapenos, seed and minced
3 cloves of garlic, minced
1 small red bell pepper, diced
1 tsp ground cumin
1 tsp dried coriander
1 tsp dried oregano
8 cps water
1/2 small ham hock or ham bone
2 Tblsp fresh lime juice
2 Tblsp minced cilantro
Salt and Pepper to taste
Instructions:
1. Cover the beans with cold water by 3 inches. Soak for at least 4 hours.
2. In large soup pot over medium heat, warm oil. Add onions and saute for 3 minutes. Add jalapenos, garlic, bell pepper, cumin, coriander, and oregano. Saute, stirring frequently, for 7-10 minutes until they are softened.
3. Add the beans, water, and ham hock, cover partially, and simmer over medium heat until the beans are soft (1-1.5 hours). Remove from heat and remove ham hock.
4. In blender or food processor, puree soup in batches until desired consistency is reached. Add the lime juice, cilantro, and salt and pepper.
5.Serve with salsa, sour cream and cilantro garnish.
6-8 Servings
THE MAIN COURSE
Grilled Lemon Potatoes
Ingredients:
2 Russet Potatoes, halved lengthwise
1/2 cp butter or margarine, melted
2 Tblsp Lemon Juice
1.5 tsp Lemon Pepper
1/8 tsp garlic powder
Instructions:
1. Deeply score cut sides of potatoes with a knife. Cover skin side with foil
2. Combine remaining ingredients. Brush cut sides with mix.
3. In a skillet on low medium heat place potatoes, foil side down.
4. Cook for 40 minutes, basting with butter mix every 10 minutes.
5. Turn over and cook for 10 minutes. Turn back over, baste with remaining mix and cook for 10 more minutes.
6. Remove foil and serve
2-4 Servings
Fresh Steamed Green Beans
Ingredients:
2 Servings of Fresh Green Beans
Salt
Instructions:
1. Cut the stem end of the bean off.
2. Using a steamer put an inch or so of water in the bottom pan and boil.
3. Put the steamer on the pan with the beans inside, continue boiling the water.
4. Steam for 10 minutes, salt to taste, and serve.
2 Servings
Pork with dried fruit and herbs
Ingredients
2 LB Pork Loin, boneless
1/2 cp dried Apricots
1/2 cp dried Cherries
1 1/4 cp dry red wine
1 stick cinnamon
2 cloves of Garlic
Your favorite herbs
Salt and Pepper to taste
Instructions:
1. Preheat the oven to 375 degrees
2. In a small sauce pan on medium heat, warm the wine. Add the dried fruit, herbs, garlic, and cinnamon.
3. Keep on medium heat for 25 minutes taking the cinnamon stick out after 15 minutes. Stir frequently.
4. Meanwhile, butterfly cut the pork. (Click here to learn how to butterfly pork loin)
5. Remove fruit mix from heat and spread over butterflied pork. Roll the pork (like a newspaper) and tie around each end with sewing string.
6. Put in non stick baking pan (cake pan) and bake for 35-40 minutes.
7. Slice and serve
4 Servings
DESSERT
Red Velvet Trifle
Ingredients:
1 Red velvet cake mix (or devils food cake mix and red food coloring)
The ingredients required for the cake mix
1 large box of chocolate pudding mix
The ingredients required for the pudding mix
1 large tub of cool whip
1 can of cherries
1/4 cup of Chocolate chips
Instructions:
1. Prepare cake and pudding mix to instructions on the box. Allow cake to cool completely and pudding to set.
2. Choose what you want to put the trifle in. (I used our champagne flutes for dinner and put the rest in a large Tupperware container) Put half the chocolate chips in the container spreading evenly, add 1 layer of cake, 1 layer of layer of pudding, 1 layer of cool whip, and the cherries on top. Sprinkle the remaining chocolate chips on top. (do additional layers if desired)
3. Put the fridge and chill for a few hours before serving.
8-10 servings
Thursday, January 27, 2011
Meatloaf
I made this for dinner tonight and it was delicious. It made me think of when I was little and my mom would make this for dinner. Meatloaf is a great comfort food. This recipe is a recipe my mom found a long time ago and kind of made it her own.
INGREDIENTS:
INGREDIENTS:
2 lbs. ground beef
3 Tblsp ketchup
1 egg
1/4 cup milk
1/4 cup onions chopped
1/4 cup green peppers chopped
2 tsp. Worcestershire sauce
3/4 to 1 cup bread crumbs
1/2 tsp celery seed
3/4 tsp seasoning salt
1/4 tsp thyme
1/2 tsp pepper
1/2 tsp salt
1. Preheat the oven to 350 degrees
2. Mix it all together, meat and wet ingredients first, then spices and breadcrumbs last.
3. Bake at 350 for an hour or until done in middle. If you have a meat thermometer then measure it to 160 deg in middle.
Slather it up with ketchup and enjoy.
Servings: 4-6
Servings: 4-6
Tuesday, January 25, 2011
Chocolate Crunch Applesauce Cake
Before you judge the name of this recipe please let me tell you that you can't really taste the applesauce, it just makes the cake super moist. Now that you have gotten past the weirdness of chocolate and applesauce together enjoy the deliciousness. This cake is so good and sweet it doesn't even need frosting. Its best served warmed.
INGREDIENTS:
1 cp all purpose flour
2 Tbsp unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/4 cp butter, softened
3/4c sugar
1 tsp vanilla
2 large eggs
1 cp unsweetened applesauce
1/2 cp dark chocolate chip
1/2 cp walnuts, chopped
PROCEDURE:
1. Preheat oven to 350. Butter and flour an 8 in. square baking pan.
2. Mix the flour, cocoa, baking soda, and salt in a medium bowl
3. Beat the butter, sugar, and vanilla in a large bowl at medium speed until pale and creamy.
4. Add eggs, one at a time, beating until just blended after each.
5. At low speed, gradually beat in the dry ingredients, alternating with the applesauce.
6. Spoon the batter into the prepared pan. Sprinkle with chocolate chips and walnuts.
7. Bake for 30-35 minutes, or until toothpick inserted into the center comes out clean.
8. Cool the cake completely in the pan on a rack.
Serves: 6-8
Prep Time: 20 mins
Cooking Time: 35 mins.
This recipe is from The Golden Book of Baking
INGREDIENTS:
1 cp all purpose flour
2 Tbsp unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/4 cp butter, softened
3/4c sugar
1 tsp vanilla
2 large eggs
1 cp unsweetened applesauce
1/2 cp dark chocolate chip
1/2 cp walnuts, chopped
PROCEDURE:
1. Preheat oven to 350. Butter and flour an 8 in. square baking pan.
2. Mix the flour, cocoa, baking soda, and salt in a medium bowl
3. Beat the butter, sugar, and vanilla in a large bowl at medium speed until pale and creamy.
4. Add eggs, one at a time, beating until just blended after each.
5. At low speed, gradually beat in the dry ingredients, alternating with the applesauce.
6. Spoon the batter into the prepared pan. Sprinkle with chocolate chips and walnuts.
7. Bake for 30-35 minutes, or until toothpick inserted into the center comes out clean.
8. Cool the cake completely in the pan on a rack.
Serves: 6-8
Prep Time: 20 mins
Cooking Time: 35 mins.
This recipe is from The Golden Book of Baking
Saturday, January 22, 2011
The secret to the best chocolate chip cookies
My secret to the best, softest, and amazing chocolate chip cookies. Follow the recipe on the back of the bag of chocolate chips EXCEPT instead of using 2 sticks of butter, use 1 stick of butter and 1/2 a stick of crisco. The will make the cookies taste better and be softer. Cook them the least amount of time specified for super soft cookies.
Sunday, January 16, 2011
Chicken and Dumplings Soup
I have been inspired by this unusually cold weather (and the fact that my mom came to visit me this weekend and I made this for her) to write about Chicken and Dumpling Soup. Just saying the name makes my mouth water. This is my favorite soup and I make it year round but it is great to warm you up after a long, cold day. Grant can tell you that when I make this I eat so much I feel like I'm going to explode, but it is well worth it. I must warn you that the dumplings I make are not so traditional. If you go to a restaurant and order chicken and dumplings, the dumplings are hard little doughy masses that make me want to puke just by looking at them. Why most people actually like those kind of dumplings is beyond me. The dumplings in this recipe are light and airy and delicious. This recipe is actually from my mom. She has been making this since before I was born. I am hoping that with this blog my brother, who's best cooking skills only involve making mac and cheese, can make this recipe because he gets oh so very jealous when I tell him I've made this for dinner.
SOUP INGREDIENTS:
3-4 chicken breasts, depending on much you want in the soup
A small bag of baby carrots, fresh
1 can of green beans
A jar of better that bouillon (this can be hard to find, not all stores carry it, but if they do it will be with the other broth makers like the cubes and such. If you cannot find it then get what you usually get to add to water to make chicken broth, any of the normal ones will work)
1 Bay Leaf
Rosemary
Basil
Salt and Pepper
Garlic Powder
DUMPLING INGREDIENTS:
2 cps of Pioneer Biscuit Mix (DO NOT GET BISQUICK. EWW!)
2/3 cp of milk
1 tsp of paprika
PROCEDURE:
1. Fill a stock pot a little more than half full with water and bring to boil. Add chicken (frozen or thawed) to boiling water. Add salt, pepper, rosemary, basil, garlic powder, and the bay leaf. I usually just add a few shakes of each of those, and a little more salt. Cover and boil for 30 minutes if the chicken is frozen, 20 if thawed.
2. Add cut or whole carrots as many you would like (about 3/4 of a small bag). Recover and boil for 10 minutes
3. Carefully remove chicken from water and cut into small cubes, cutting off any remaining fat, and put back into the water.
4. Drain all liquid from green beans then add to soup. Add 2-3 tablespoons of better than bouillon and stir well. Recover and boil for 5 more minutes.
5. In a medium bowl mix together dumpling ingredients. They should look like bread dough when done properly, kind of stringy and sticky. Drop by spoonfuls into boiling soup, cover, and boil for 5 minutes.
6. Ladle soup into bowls giving each 1-2 dumplings. Be very careful it will be very hot. Serve.
Time: About 1 hour.
Servings: 4 + leftover soup (if any dumplings are left in the soup scoop them out and throw them out. Always make new dumplings when reheating the soup or you can add noodles or rice.)
SOUP INGREDIENTS:
3-4 chicken breasts, depending on much you want in the soup
A small bag of baby carrots, fresh
1 can of green beans
A jar of better that bouillon (this can be hard to find, not all stores carry it, but if they do it will be with the other broth makers like the cubes and such. If you cannot find it then get what you usually get to add to water to make chicken broth, any of the normal ones will work)
1 Bay Leaf
Rosemary
Basil
Salt and Pepper
Garlic Powder
DUMPLING INGREDIENTS:
2 cps of Pioneer Biscuit Mix (DO NOT GET BISQUICK. EWW!)
2/3 cp of milk
1 tsp of paprika
PROCEDURE:
1. Fill a stock pot a little more than half full with water and bring to boil. Add chicken (frozen or thawed) to boiling water. Add salt, pepper, rosemary, basil, garlic powder, and the bay leaf. I usually just add a few shakes of each of those, and a little more salt. Cover and boil for 30 minutes if the chicken is frozen, 20 if thawed.
2. Add cut or whole carrots as many you would like (about 3/4 of a small bag). Recover and boil for 10 minutes
3. Carefully remove chicken from water and cut into small cubes, cutting off any remaining fat, and put back into the water.
4. Drain all liquid from green beans then add to soup. Add 2-3 tablespoons of better than bouillon and stir well. Recover and boil for 5 more minutes.
5. In a medium bowl mix together dumpling ingredients. They should look like bread dough when done properly, kind of stringy and sticky. Drop by spoonfuls into boiling soup, cover, and boil for 5 minutes.
6. Ladle soup into bowls giving each 1-2 dumplings. Be very careful it will be very hot. Serve.
Time: About 1 hour.
Servings: 4 + leftover soup (if any dumplings are left in the soup scoop them out and throw them out. Always make new dumplings when reheating the soup or you can add noodles or rice.)
Tuesday, January 11, 2011
Death by Chocolate
Death by Chocolate is very yummy and successfully satisfies any chocolate cravings you may be having. It is a trifle (layered dessert) so if you have a pretty glass bowl to put it in it will look as great as it tastes. It is also a great dessert for kids to help make because it is so simple, they'll love how it tastes too. You can also add fruit like cherries or strawberries if you would like but I usually just stick to the original.
INGREDIENTS:
1 box brownie mix (whichever one you like best, I like the Duncan Hines fudge brownie)
1 large box of instant chocolate pudding (none of that sugar free stuff, at least not for me)
1 large tub of cool whip
1 large Hershey's Symphony candy bar with toffee
The ingredients the brownie mix and the pudding mix requires
PROCEDURE:
1. Make the brownies as the box instructs, cooking for 5-10 minutes less than it says. Let cool completely. (I put the pan in the freezer to help this along faster)
2. Make the pudding as it instructs. Allow to set for 15-20 minutes in the refrigerator.
3. Break the candy bar in small pieces by placing in large zip lock bag and crushing or putting in food processor.
4. In one large bowl, preferably glass, make a layer of half of the cooked brownies, smush them down to cover the entire bottom of the bowl. Then make another layer with half of the pudding, then a layer with half the cool whip, and sprinkle half the candy bar on top. Repeat all of step 4 with the remaining ingredients. (If you are adding fruit, do this when you add/or in place of the candy bar)
5. This can be served immediately but it tastes better if it sits for a few hours.
Time: About an 1 hour
Servings: 6-8
INGREDIENTS:
1 box brownie mix (whichever one you like best, I like the Duncan Hines fudge brownie)
1 large box of instant chocolate pudding (none of that sugar free stuff, at least not for me)
1 large tub of cool whip
1 large Hershey's Symphony candy bar with toffee
The ingredients the brownie mix and the pudding mix requires
PROCEDURE:
1. Make the brownies as the box instructs, cooking for 5-10 minutes less than it says. Let cool completely. (I put the pan in the freezer to help this along faster)
2. Make the pudding as it instructs. Allow to set for 15-20 minutes in the refrigerator.
3. Break the candy bar in small pieces by placing in large zip lock bag and crushing or putting in food processor.
4. In one large bowl, preferably glass, make a layer of half of the cooked brownies, smush them down to cover the entire bottom of the bowl. Then make another layer with half of the pudding, then a layer with half the cool whip, and sprinkle half the candy bar on top. Repeat all of step 4 with the remaining ingredients. (If you are adding fruit, do this when you add/or in place of the candy bar)
5. This can be served immediately but it tastes better if it sits for a few hours.
Time: About an 1 hour
Servings: 6-8
Monday, January 10, 2011
Chicken Nuggets
Homemade chicken nuggets are super easy to make but a bit time consuming depending on how much you're making. These have been gobbled up faster than I can cook them at a couple of parties I have made them for and they are a huge hit with Grant. They reheat excellent so leftovers are always a plus. So for those chick-fil-a lovers on a budget, enjoy.
INGREDIENTS:
1 lb of boneless chicken breast (I usually buy the bag of frozen chicken breast because you get way more for almost the same price)
1 1/2-2 cps of plain breadcrumbs
1-2 large eggs
Salt and Pepper to taste
A few pinches of rosemary, basil, garlic powder, and tony chachere's seasoning.
Canola/Vegetable Oil to fill 1" of bottom of large skillet
PROCEDURE:
1. Pour oil into skillet (1" thick). Heat to 200-250 degrees Fahrenheit. (If you do not have a frying thermometer put on low medium. Around a 4 out of 10.)
2. Add eggs and 1-2 Tbsp of cool water to medium bowl and whisk together.
3. Combine breadcrumbs and all spices in medium bowl.
4. Make sure chicken is completely thawed. Cut chicken into 1" cubes, removing most of the fat. Dip cubes into egg then immediately into breadcrumbs making sure to completely cover.
5. Add chicken to oil (tongs help here to decrease the chance of burns) Cook until all sides are medium to dark brown and they are done all the way through. If the outside is done way before the middle is then turn down the heat and visa versa.
Note: Oil takes a while to change temperatures so be patient after you have tweaked it.
6. Remove nuggets and place on paper towel lined plate or platter to help remove excess oil.
Prep Time: 20-30 Minutes
Cooking Time: 10-15 Minutes
Servings: 2
Suggested Side Dishes: French Fries. For easy fries get the frozen bags of them from the grocery store, they heat up in about 15 minutes and taste pretty good.
And of course don't forget the Barbecue Sauce!
INGREDIENTS:
1 lb of boneless chicken breast (I usually buy the bag of frozen chicken breast because you get way more for almost the same price)
1 1/2-2 cps of plain breadcrumbs
1-2 large eggs
Salt and Pepper to taste
A few pinches of rosemary, basil, garlic powder, and tony chachere's seasoning.
Canola/Vegetable Oil to fill 1" of bottom of large skillet
PROCEDURE:
1. Pour oil into skillet (1" thick). Heat to 200-250 degrees Fahrenheit. (If you do not have a frying thermometer put on low medium. Around a 4 out of 10.)
2. Add eggs and 1-2 Tbsp of cool water to medium bowl and whisk together.
3. Combine breadcrumbs and all spices in medium bowl.
4. Make sure chicken is completely thawed. Cut chicken into 1" cubes, removing most of the fat. Dip cubes into egg then immediately into breadcrumbs making sure to completely cover.
5. Add chicken to oil (tongs help here to decrease the chance of burns) Cook until all sides are medium to dark brown and they are done all the way through. If the outside is done way before the middle is then turn down the heat and visa versa.
Note: Oil takes a while to change temperatures so be patient after you have tweaked it.
6. Remove nuggets and place on paper towel lined plate or platter to help remove excess oil.
Prep Time: 20-30 Minutes
Cooking Time: 10-15 Minutes
Servings: 2
Suggested Side Dishes: French Fries. For easy fries get the frozen bags of them from the grocery store, they heat up in about 15 minutes and taste pretty good.
And of course don't forget the Barbecue Sauce!
Sunday, January 9, 2011
From My Heart
Since I got married 7 months ago I have discovered that I love cooking and baking. I really love cooking for others, especially my husband. I use a lot of different resources for finding things to cook. Some recipes I find on the internet or in cook books and tweak a bit, some from family and friends, and some I make up as a I go along. I aspire to, with this blog, to share my experiences cooking, my favorite recipes, and tricks I have come across. I am in no way a professional cook. I love good home cooking that makes you think of some random memory from your childhood. So here is a little bit of food love from my heart to your taste buds.
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