I can't believe it but I've had this recipe for 2 years. To actually hold on to the paper that long ... wow. Originally came from FoodTv - Ellie Krieger but of course, modified to suit our taste.
1/2 cup soy sauce (I use the super thick stuff)
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
1 tbs sesame oil
1 large clove garlic, finely chopped
1 large piece (about the size of the garlic)ginger, grated
dash of red pepper flakes (to taste)
sesame seeds (optional)
2 pks of b/s chix thighs (I use costco brand and there are 5per pack)
Mix marinade all together, pour over the top of chicken in baking dish. Let marinate in fridge for 1 to 8 hours.
Heat oven to 375, bake covered for about an hour (we like our chicken well done, and thighs really do need to cook longer). Take foil off around last 15 minutes, sprinkle with sesame seeds & cook til chicken & seeds are golden (don't burn the seeds!)
Monday, October 5, 2009
Tuesday, September 29, 2009
Spicy Buttery Shrimp
2 lbs (more or less) shelled & deveined shrimp
1 stick butter (original recipe calls for 2 sticks, but I only use 1)
1/4 c lemon juice
2 tbs minced garlic
1 tbs black pepper
1 tbs paprika
3 tbs rosemary
1 1/2 tsp oregano
3/4 basil
1/2 tsp salt
3/4 tsp ground red pepper (I use flakes & crush)
combine butter & rest of ingredients except shrimp in saucepan and heat til melted. Cook over low heat 10 minutes. Boil water in large saucepan of salted water til boiling, add shrimp & cook 3 minutes.
Place shrimp in dish & add butter mixture.
Generally, I serve with pasta but think I'll try rice next time ... it's pretty rich but yummy. Since we like a little spicier food, I add more red pepper flakes at the end.
1 stick butter (original recipe calls for 2 sticks, but I only use 1)
1/4 c lemon juice
2 tbs minced garlic
1 tbs black pepper
1 tbs paprika
3 tbs rosemary
1 1/2 tsp oregano
3/4 basil
1/2 tsp salt
3/4 tsp ground red pepper (I use flakes & crush)
combine butter & rest of ingredients except shrimp in saucepan and heat til melted. Cook over low heat 10 minutes. Boil water in large saucepan of salted water til boiling, add shrimp & cook 3 minutes.
Place shrimp in dish & add butter mixture.
Generally, I serve with pasta but think I'll try rice next time ... it's pretty rich but yummy. Since we like a little spicier food, I add more red pepper flakes at the end.
Oriental (Cabbage) Salad
I always have friends request or even ask if I'm making this ...
This is pretty good ... and easy to make. It can keep for a few days in fridge (I've had it up to 5 days and it was fine...noodles get soft, that's all).
Small head of cabbage (or you can use a bag of precut coleslaw)
8 green onions (or less if desired)
1/2 cup peanuts (have used cashews or whatevers on hand)
1/2 cup sesame seeds or almonds (can leave out if not on hand)
2 pkgs ramen noodles (save extra seasoning pack for other use - such as rice)
1/2 red pepper, chopped (optional, but does add more flavor)
Dressing (I add all to a jar & put a lid on to mix well)
4 tbs sugar (I try to use 3 tbs as I think it's too much)
1 tsp pepper
1 tsp salt
1/2 cup salad/veg oil
6 tbs rice vinegar
* if you want, you can use the ramen seasoning pkg, but I would eliminate the salt above *
Shred or chop cabbage, mix with chopped onions & pepper.
Toast sesame seeds/almonds (put in small pan, saute til they become fragrant, but not too long!!)
Add all dressing ingredients in jar/bowl, mix well
Just before serving, break up all noodles, add noodles, sesame/almonds, peanuts to cabbage mixture. Pour dressing over top & mix well - serve
This is pretty good ... and easy to make. It can keep for a few days in fridge (I've had it up to 5 days and it was fine...noodles get soft, that's all).
Small head of cabbage (or you can use a bag of precut coleslaw)
8 green onions (or less if desired)
1/2 cup peanuts (have used cashews or whatevers on hand)
1/2 cup sesame seeds or almonds (can leave out if not on hand)
2 pkgs ramen noodles (save extra seasoning pack for other use - such as rice)
1/2 red pepper, chopped (optional, but does add more flavor)
Dressing (I add all to a jar & put a lid on to mix well)
4 tbs sugar (I try to use 3 tbs as I think it's too much)
1 tsp pepper
1 tsp salt
1/2 cup salad/veg oil
6 tbs rice vinegar
* if you want, you can use the ramen seasoning pkg, but I would eliminate the salt above *
Shred or chop cabbage, mix with chopped onions & pepper.
Toast sesame seeds/almonds (put in small pan, saute til they become fragrant, but not too long!!)
Add all dressing ingredients in jar/bowl, mix well
Just before serving, break up all noodles, add noodles, sesame/almonds, peanuts to cabbage mixture. Pour dressing over top & mix well - serve
Wednesday, September 23, 2009
Meat Sauce
This is a sauce that taste awesome, but you really must let it simmer away for several hours ... I generally make it on a Sunday, serve some that night & freeze the rest in 2 ziploc bags for 2 to 5 more meals (depending on number of people).
2 tbs olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 to 1.5 lbs of italian sausage, remove from casing
3/4 tsp dried oregano
3/4 tsp marjoram
1 large bay leaf, break in thirds (don't forget if an extra piece falls in!)
6 oz can of tomato paste (I've used 12 by accident, just add a little water)
6 regular size cans of either tomato sauce, crushed or diced (your choice, I use sauce as hubby hates chunky cooked tomatoes)
1 can water
salt & pepper to taste
1/3 c fresh basil, juilenned (have forgotten so many times that I don't know what the difference is)
In medium size stock pot, heat oil. Saute onions & garlic 1 minute or so, then add sausage and cook, breaking up as it cooks.
Cook, stirring occasionally til sausage is cooked, but not overly so. If there is too much fat at bottom of pan for your taste, drain and then add rest of ingredients, except the fresh basil, stir to combine. Bring to a boil, stirring all the while. Reduce heat to low simmer til just bubbling (perking). Simmer, uncovered 2 to 3 hours, stirring occasionally.
After an hour, stir in fresh basil (if you happen to remember!).
Serve, freeze, etc.
*Hubby loves when I have fresh italian bread for dipping as it cooks. Seems to be the best way to taste it ...
2 tbs olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 to 1.5 lbs of italian sausage, remove from casing
3/4 tsp dried oregano
3/4 tsp marjoram
1 large bay leaf, break in thirds (don't forget if an extra piece falls in!)
6 oz can of tomato paste (I've used 12 by accident, just add a little water)
6 regular size cans of either tomato sauce, crushed or diced (your choice, I use sauce as hubby hates chunky cooked tomatoes)
1 can water
salt & pepper to taste
1/3 c fresh basil, juilenned (have forgotten so many times that I don't know what the difference is)
In medium size stock pot, heat oil. Saute onions & garlic 1 minute or so, then add sausage and cook, breaking up as it cooks.
Cook, stirring occasionally til sausage is cooked, but not overly so. If there is too much fat at bottom of pan for your taste, drain and then add rest of ingredients, except the fresh basil, stir to combine. Bring to a boil, stirring all the while. Reduce heat to low simmer til just bubbling (perking). Simmer, uncovered 2 to 3 hours, stirring occasionally.
After an hour, stir in fresh basil (if you happen to remember!).
Serve, freeze, etc.
*Hubby loves when I have fresh italian bread for dipping as it cooks. Seems to be the best way to taste it ...
Saturday, September 5, 2009
Soup - need a name
I have no room in my freezers ... none whatsoever. 3 freezers, jammed pack of stuff. To the point where I can't find what I know I have in one of them somewhere. So late this afternoon, I pulled out the bottom drawer of the main freezer and took out the following:
1 lb polish kielbasi
10 oz bag of broccoli florets
ziploc of chopped carrots
small ziploc of chopped red/purple onion
small ziploc of roasted turkey breast (something I've been looking for!)
I have NO chicken broth left in this house. Well, I take that back, I have the white wine stuff and the thai coconut stuff (which has almost 100% of your daily sodium level in ONE serving). So had to root around and find the chicken bouillon cubes. Thankfully I found them.
Poured 8 cups of water in large pot. Sliced sausage. Dumped everything else and 4 cubes of chicken bouillon in the pot. Season with black pepper and whatever else makes you happy. I just left it with the pepper. Cover, turn on medium low & let it sit & simmer for however long you feel is good. I did 1 1/2 hours.
Then I added one cup of white rice. Came back to check on it in 30 minutes and WHOA ... the rice soaked most of the liquid up. Turn off, let cool for a little (I didn't' and burned the heck out of my tongue!) Top with Parmesan cheese and chopped green onions if desired. Either way was yummy.
Not bad as a spur of the moment, totally irrational moment of make some room QUICK in the freezer.
I think as the leftovers, it will be a little more thicker than I'd like so maybe add some more broth if needed. I don't think I would use water.
1 lb polish kielbasi
10 oz bag of broccoli florets
ziploc of chopped carrots
small ziploc of chopped red/purple onion
small ziploc of roasted turkey breast (something I've been looking for!)
I have NO chicken broth left in this house. Well, I take that back, I have the white wine stuff and the thai coconut stuff (which has almost 100% of your daily sodium level in ONE serving). So had to root around and find the chicken bouillon cubes. Thankfully I found them.
Poured 8 cups of water in large pot. Sliced sausage. Dumped everything else and 4 cubes of chicken bouillon in the pot. Season with black pepper and whatever else makes you happy. I just left it with the pepper. Cover, turn on medium low & let it sit & simmer for however long you feel is good. I did 1 1/2 hours.
Then I added one cup of white rice. Came back to check on it in 30 minutes and WHOA ... the rice soaked most of the liquid up. Turn off, let cool for a little (I didn't' and burned the heck out of my tongue!) Top with Parmesan cheese and chopped green onions if desired. Either way was yummy.
Not bad as a spur of the moment, totally irrational moment of make some room QUICK in the freezer.
I think as the leftovers, it will be a little more thicker than I'd like so maybe add some more broth if needed. I don't think I would use water.
Monday, August 17, 2009
Italian Beef - Crockpot
This is so easy, it's not even funny. Just a heads up though, if you do NOT like your food spicy, then do NOT dump the juice in from the pepperoncinis!
3 lbs or so of beef roast, sirloin, whatever you have on hand (never have used ground beef though)
small jar of pepperoncinis (save yourself some work & get the sliced ones - you can find these by the pickles - drain if a bit of you don't like it hot or all)
1/2 cup or so of beef broth (or you can use water & beef bouillon or cube)
about a tsp of chopped garlic
a tsp of oregano
a tsp of black pepper
Put roast in crockpot. Add all the rest of ingredients (drain the pepperoncinis if you don't want it hot)
Place lid on crock and fire it up. Let it cook 6 to 8 hours. Shred beef (that's when I know it's done) and serve on toasted rolls (hoagies, buns, etc.)
3 lbs or so of beef roast, sirloin, whatever you have on hand (never have used ground beef though)
small jar of pepperoncinis (save yourself some work & get the sliced ones - you can find these by the pickles - drain if a bit of you don't like it hot or all)
1/2 cup or so of beef broth (or you can use water & beef bouillon or cube)
about a tsp of chopped garlic
a tsp of oregano
a tsp of black pepper
Put roast in crockpot. Add all the rest of ingredients (drain the pepperoncinis if you don't want it hot)
Place lid on crock and fire it up. Let it cook 6 to 8 hours. Shred beef (that's when I know it's done) and serve on toasted rolls (hoagies, buns, etc.)
Monday, July 13, 2009
Iced Vanilla Coffee Milk – South Beach
Ok, I really don’t know why they label this as a dessert, maybe the whipped topping? This is Phase 1 approved.
3 cups strong brewed coffee, chilled (hey, this is what I have the picture of leftover vanilla coffee for!)1 cup fat free or 1% milk
2 tsp vanilla extract
2 tsp splenda or other sugar substitute
Ice
½ cup fat free or light whipped topping
Pinch of cinnamon for garnish (optional)
4 cinnamon sticks for garnish (optional)
In pitcher, combine coffee, milk, vanilla & sugar. Stir well. Fill 4 glasses with ice and pour coffee over top. Spoon 2 tbs of whipped topping onto each. Stir gently to some topping mixes with coffee and rest remains on top. Sprinkle with cinnamon & add stick, if using.
3 cups strong brewed coffee, chilled (hey, this is what I have the picture of leftover vanilla coffee for!)1 cup fat free or 1% milk
2 tsp vanilla extract
2 tsp splenda or other sugar substitute
Ice
½ cup fat free or light whipped topping
Pinch of cinnamon for garnish (optional)
4 cinnamon sticks for garnish (optional)
In pitcher, combine coffee, milk, vanilla & sugar. Stir well. Fill 4 glasses with ice and pour coffee over top. Spoon 2 tbs of whipped topping onto each. Stir gently to some topping mixes with coffee and rest remains on top. Sprinkle with cinnamon & add stick, if using.
Chilly Chocolate – South Beach
This is Phase 1 approved.
3 tbs unsweetened cocoa powder
2 tbs splenda or other sugar substitute
Pinch of salt
3 cups cold 1% milk
½ tsp vanilla extract
Ice cubes
In bowl, mix cocoa, sugar and salt. Slowly pour in 1 cup of milk & whisk til smooth. Whisk in remaining milk & vanilla.
Pour in to 4 glasses over ice.
I would say to toss in blender with ice & make it thick! ME - I'm planning on trying this in the Bullet ...
3 tbs unsweetened cocoa powder
2 tbs splenda or other sugar substitute
Pinch of salt
3 cups cold 1% milk
½ tsp vanilla extract
Ice cubes
In bowl, mix cocoa, sugar and salt. Slowly pour in 1 cup of milk & whisk til smooth. Whisk in remaining milk & vanilla.
Pour in to 4 glasses over ice.
I would say to toss in blender with ice & make it thick! ME - I'm planning on trying this in the Bullet ...
Sunday, July 5, 2009
Taco Salad
It's kinda stupid, but you know, for a while there, I just could not get the hang of doing a taco salad. What the heck was up with that? Now, whenever I make tacos for hubby & sonny boy, I make mine a salad as I prefer it more ....
Ground meat (I've used chicken which was awesome, but most use beef or turkey!)
taco seasoning of choice (have not found a homemade that I prefer yet, still looking)
Of course, cook meat, breaking into smaller pieces as you go. OR you can do like I do 70% of the time and toss the cooked meat in the food processor & give it a whirl. Careful though, otherwise it can turn to paste.
Add taco seasoning & continue cooking per package (or recipe) instructions.
Shred lettuce (I'm assuming you washed it already, right??). Iceburg is the norm. Just cut in half and slice thin. Toss all in bowl. Dice some onions and tomatoes up, toss each in their bowl.
Shred some cheese (or think, CRAP I forgot to take the bag of shredded stuff out of freezer this morning!!). Get out the sour cream, black olives (if desired), tortilla chips (break them up into fairly bite size pieces) ... and beans. Any kind of beans. I prefer black beans. Rinse & drain the can well.
Now get yourself a plate (that you will eat off of), lay a layer of lettuce. Add some taco meat, top with cheese, tomatoes, onions. Top that with some cheese and sour cream. Add the tortilla chips around the edges. Add the beans around the edges (or under the meat if you want to incorporate all together to hide. Add whatever else you like, such as hot sauce, olives, etc.
You can always take the short cut and just use salsa instead of the tomatoes & onions.
My secret (for me) is to mix it up a little on the plate and try to get a little of the 'wet' stuff, like tomatoes, sour cream whatever in each bite.
Ground meat (I've used chicken which was awesome, but most use beef or turkey!)
taco seasoning of choice (have not found a homemade that I prefer yet, still looking)
Of course, cook meat, breaking into smaller pieces as you go. OR you can do like I do 70% of the time and toss the cooked meat in the food processor & give it a whirl. Careful though, otherwise it can turn to paste.
Add taco seasoning & continue cooking per package (or recipe) instructions.
Shred lettuce (I'm assuming you washed it already, right??). Iceburg is the norm. Just cut in half and slice thin. Toss all in bowl. Dice some onions and tomatoes up, toss each in their bowl.
Shred some cheese (or think, CRAP I forgot to take the bag of shredded stuff out of freezer this morning!!). Get out the sour cream, black olives (if desired), tortilla chips (break them up into fairly bite size pieces) ... and beans. Any kind of beans. I prefer black beans. Rinse & drain the can well.
Now get yourself a plate (that you will eat off of), lay a layer of lettuce. Add some taco meat, top with cheese, tomatoes, onions. Top that with some cheese and sour cream. Add the tortilla chips around the edges. Add the beans around the edges (or under the meat if you want to incorporate all together to hide. Add whatever else you like, such as hot sauce, olives, etc.
You can always take the short cut and just use salsa instead of the tomatoes & onions.
My secret (for me) is to mix it up a little on the plate and try to get a little of the 'wet' stuff, like tomatoes, sour cream whatever in each bite.
Crab (or Lobster) Salad
This is South Beach friendly, and the recipe comes from The South Beach Diet Taste of Summer Cookbook but I've modified it a bit.
*If in Phase 1, do not use the roll. Phase 2 you can add the roll if desired.
2 8 ounce packages of imitation crab (or, if you are wealthier, 4 lobster tails cooked & removed from shells, chopped)
1 celery stalk, diced
1 tbs (more or less) of diced red or white onion
1 tbs mayo
1 tbs basil
1 tsp lemon juice
1/4 tsp salt
fresh ground pepper
red pepper flakes (optional)
I also add red or green diced peppers, cucumbers and whatever else I have to make it more 'bulky'
Mix all together. You may need to add more mayo to hold together, but remember, the SB Diet allows a minimal amount of fats.
Phase 1 - serve on a bed of salad greens.
Phase 2 - serve on a whole wheat hot dog roll, lightly toasted (if desired).
This will make 4 servings.
*If in Phase 1, do not use the roll. Phase 2 you can add the roll if desired.
2 8 ounce packages of imitation crab (or, if you are wealthier, 4 lobster tails cooked & removed from shells, chopped)
1 celery stalk, diced
1 tbs (more or less) of diced red or white onion
1 tbs mayo
1 tbs basil
1 tsp lemon juice
1/4 tsp salt
fresh ground pepper
red pepper flakes (optional)
I also add red or green diced peppers, cucumbers and whatever else I have to make it more 'bulky'
Mix all together. You may need to add more mayo to hold together, but remember, the SB Diet allows a minimal amount of fats.
Phase 1 - serve on a bed of salad greens.
Phase 2 - serve on a whole wheat hot dog roll, lightly toasted (if desired).
This will make 4 servings.
Monday, June 29, 2009
Garden Bean Soup (SouthBeach)
Over the weekend, I went to the 'beach reading room' to pick up sonny boys required summer reading book that finally came in. Of course, I had to browse and came across the The Taste of Summer South Beach cook book.
Here's what I made on Sunday night (while I waited for my hair to color) for lunch on Monday.
Garden White Bean Soup
1 tbs plus 2 tsp olive oil
1 medium onion, sliced or diced (I diced)
4 garlic cloves, diced
1 celery stalk, sliced thin
pinch of red pepper flakes (should have added more)
2 cans northern or cannellini beans, rinsed & drained
3 cups chicken broth, low sodium
1 1/2 cups chopped arugula
1/4 cup basil leaves, roughly chopped
1/4 tsp grated lemon zest (I used a whole lemon)
1/4 tsp salt
4 tbs fresh grate parmesean
Heat 1 tbs oil & saute onion, garlic, celery & pepper flakes til soft (10 minutes or so). Add beans and broth, simmer 10 minutes.
In blender/food processor, add remaining ingredients except the cheese. Strain soup to large bowl and add bean mixture to blender. Add 1 cup of liquid to blender/food processor. Process til smooth. Add back to reserve liquid.
Divide among 4 bowls and top each with fresh parmesean. (serve warm)
Here's what I made on Sunday night (while I waited for my hair to color) for lunch on Monday.
Garden White Bean Soup
1 tbs plus 2 tsp olive oil
1 medium onion, sliced or diced (I diced)
4 garlic cloves, diced
1 celery stalk, sliced thin
pinch of red pepper flakes (should have added more)
2 cans northern or cannellini beans, rinsed & drained
3 cups chicken broth, low sodium
1 1/2 cups chopped arugula
1/4 cup basil leaves, roughly chopped
1/4 tsp grated lemon zest (I used a whole lemon)
1/4 tsp salt
4 tbs fresh grate parmesean
Heat 1 tbs oil & saute onion, garlic, celery & pepper flakes til soft (10 minutes or so). Add beans and broth, simmer 10 minutes.
In blender/food processor, add remaining ingredients except the cheese. Strain soup to large bowl and add bean mixture to blender. Add 1 cup of liquid to blender/food processor. Process til smooth. Add back to reserve liquid.
Divide among 4 bowls and top each with fresh parmesean. (serve warm)
Wednesday, June 24, 2009
Costco trip coming soon
We are scrounging for food in the house .... yeah, you believe that, don't you? If you DO, then read down below this post to see some of the pictures of the pantry & freezers ...
I do have a big trip coming up for Costco though very soon. I am almost out of the following: tp, papertowel, bath soap, laundry soap, (am out of borax and dishsoap as I type), toothpaste and a bunch of other non-edible items.
I am NOT out of food. BUT the pickings are getting a little slim. I am happy that I at least had room to stuff the ice cream I made in the freezer ... that was a definite improvement.
I pulled out the last 2 bags of chix thighs & drumsticks from freezer. I still have b/s breast. And a few turkey burgers (that no one but me will really eat), I believe all the ground beef is gone.
BEFORE I do my Costco trip, I will organize the freezers and pantry (pantry is starting to look a little bare'er' too) as the last time I did a trip there, I had stuff sitting on the dining room table for days as I made room (pantry stuff) and the freezers couldn't be opened as stuff fell out when the door was opened, which kind of, sort of, defeats the whole purpose of stuffing the freezer, huh?
I also am out of shredded coconut. The vanilla is almost gone. I am not quite sure what has happened to all the chocolate chips. Tea bags are getting low. Oh man, I am starting to hyperventilate! Just kidding. But seriously. I am running out of stuff that is normally stockpiled but because I've made a conscious effort to NOT stock up on every single good deal I see, I'm getting concerned!!
So far, this is what's on my list (and really, it may not all come from Costco but to keep my sanity, it could just be one big trip):
laundry soap, borax, bath soap, dish soap, toothpaste, coffee, cream, equal, tea bags, chocolate chips, garbage bags, ziploc (sandwich), bread, coconut, vanilla, hot dogs (dinner franks), buns, paper towel, tp, wipes, cups, plates, chix breast, chix thighs (w & w/0 bones), hamburger, pork tenderloin, pork chops, (look at shrimp for price), tortilla shells, sandwich rolls, tuna, lettuce, tomatoes, snacks (for sonny boy), pretzels, Gatorade, propel, water bottles (boat stuff), and whatever might jump in the overflowing cart. Not really. I am honestly going to try & keep the list very very contained this time. I am going to try and put $400 on the WAMU/Chase card and use that for my July spending ... gas, groceries, etc. But if I did a full fledge, all out trip to Costco, I'd spend it all, I'm sure. Then I would really really have to watch myself for the month. It's tempting, believe me!
I do have a big trip coming up for Costco though very soon. I am almost out of the following: tp, papertowel, bath soap, laundry soap, (am out of borax and dishsoap as I type), toothpaste and a bunch of other non-edible items.
I am NOT out of food. BUT the pickings are getting a little slim. I am happy that I at least had room to stuff the ice cream I made in the freezer ... that was a definite improvement.
I pulled out the last 2 bags of chix thighs & drumsticks from freezer. I still have b/s breast. And a few turkey burgers (that no one but me will really eat), I believe all the ground beef is gone.
BEFORE I do my Costco trip, I will organize the freezers and pantry (pantry is starting to look a little bare'er' too) as the last time I did a trip there, I had stuff sitting on the dining room table for days as I made room (pantry stuff) and the freezers couldn't be opened as stuff fell out when the door was opened, which kind of, sort of, defeats the whole purpose of stuffing the freezer, huh?
I also am out of shredded coconut. The vanilla is almost gone. I am not quite sure what has happened to all the chocolate chips. Tea bags are getting low. Oh man, I am starting to hyperventilate! Just kidding. But seriously. I am running out of stuff that is normally stockpiled but because I've made a conscious effort to NOT stock up on every single good deal I see, I'm getting concerned!!
So far, this is what's on my list (and really, it may not all come from Costco but to keep my sanity, it could just be one big trip):
laundry soap, borax, bath soap, dish soap, toothpaste, coffee, cream, equal, tea bags, chocolate chips, garbage bags, ziploc (sandwich), bread, coconut, vanilla, hot dogs (dinner franks), buns, paper towel, tp, wipes, cups, plates, chix breast, chix thighs (w & w/0 bones), hamburger, pork tenderloin, pork chops, (look at shrimp for price), tortilla shells, sandwich rolls, tuna, lettuce, tomatoes, snacks (for sonny boy), pretzels, Gatorade, propel, water bottles (boat stuff), and whatever might jump in the overflowing cart. Not really. I am honestly going to try & keep the list very very contained this time. I am going to try and put $400 on the WAMU/Chase card and use that for my July spending ... gas, groceries, etc. But if I did a full fledge, all out trip to Costco, I'd spend it all, I'm sure. Then I would really really have to watch myself for the month. It's tempting, believe me!
Monday, June 22, 2009
Ice Cream
Ok, so I'm suppose to be on a health kick. AND I figure anything that I make from scratch is BETTER than what you buy in the store. Control the ingredients, fats, sugars, etc. Right? So I wanted to make ice cream. And this is what I did:
4 cups (1 quart) heavy cream (I used the 37% stuff)
2 cups 2% milk
1/2 cup maple syrup (use the real stuff)
1 tbs vanilla
3 egg yolks (if you are thinking ahead, unlike me, save the whites for the next day breakfast!)
Whisk all together. Pour into your ice cream maker & follow manufacturers instruction. Yummmm
Follow the swap over at Gayle's Grocery Challenge
4 cups (1 quart) heavy cream (I used the 37% stuff)
2 cups 2% milk
1/2 cup maple syrup (use the real stuff)
1 tbs vanilla
3 egg yolks (if you are thinking ahead, unlike me, save the whites for the next day breakfast!)
Whisk all together. Pour into your ice cream maker & follow manufacturers instruction. Yummmm
Follow the swap over at Gayle's Grocery Challenge
Sunday, June 14, 2009
The Pantry
Ok, I should probably be a little embarassed to share this, but in my defense, you need to remember these pictures were all taken after I had company in and out of the house. You just can't tear apart the pantry and reorganize it when you have a houseful of people!
That picture up above is the top part of pantry. The only real problem shelf would be the bottom one, which ironically, you can not see (except the bag of cheese doodles)
This is the bottom part:
Not so bad huh? Except the top shelf, which is really, the bottom shelf from the first picture! That would be the snack shelf. The shelf where the bread is. The shelf that everyone goes to when they are hungry.
The 2nd shelf is my baking stuff.And it's really crammed. I need to come up with a better layout than is current.
The 3rd shelf is drinky stuff. Coffee. Tea (all types). Crystal Light. Lemonade. Nestle. 6 or so bottles of Ocean Spray. There are also 4 bottle of syrup (the bottles are too tall for bottom shelf), and extra bags of flour and sugar behind it all.
And the bottom shelf is condiments, pickles, dressings, mayo, mustards, you name it. Also marinades, soy sauce and so on. It's really full from all the great sales lately. Unfortunately, it needs to be reoganized. I started to put all the dressing in the wicker basket as it was a hassle to move them all looking for a specific type (like, lite cesear), but everything else also gets shoved around.
I think maybe while hubby is traveling this week I'll clean it out. I KNOW I don't need to buy any groceries for the week so that would be even better if I did it this week ... and then make my menu and grocery list for the following week based on what I find.
Saturday, June 6, 2009
Freezer & Fridge
Time for a clean out & organizing?? Probably should have skipped shopping today but most of the stuff was for the pantry (yeah, wait til you see that!)This is the main kitchen fridge/freezer.
This:
is the guest kitchen fridge/freezer. The fridge is pretty much overflow, extra stuff.
As you can see, I really need to organize both. I won't even show the garage top freezer, stuff falls out when opened up ... danger!
Ice Tea
I generally try to keep a gallon of ice tea in the fridge at all times as it gives hubby & any company something to drink (besides beer and soda!) And since I get quite a few request for how I make it, figured I'd share here ... its really easy.
Nuke 4 cups water in microwave for 4 minutes (I know the dangers, please do not remind me!)
Steep 4 bags in water for oh, 15 to 20 minutes.
Dump strong tea in gallon jug.
Add 2 qt container cup of Crystal Light peach flavored ice tea to jug.
Top off with water til almost full.
Put on cap and shake well to mix. Put in fridge to chill.
I've tried other Crystal Light flavors (I always but on sale with coupons, so we have plenty) but Peach seems to be the favorite.
Nuke 4 cups water in microwave for 4 minutes (I know the dangers, please do not remind me!)
Steep 4 bags in water for oh, 15 to 20 minutes.
Dump strong tea in gallon jug.
Add 2 qt container cup of Crystal Light peach flavored ice tea to jug.
Top off with water til almost full.
Put on cap and shake well to mix. Put in fridge to chill.
I've tried other Crystal Light flavors (I always but on sale with coupons, so we have plenty) but Peach seems to be the favorite.
Saturday, May 16, 2009
Broccoli, cheese & ham soup
Ok, I'll be honest. I am not a big veggie person. I actually hate broccoli and that stuff. Trees, I tell you, they are trees and shrubby things.
Regardless, at the ripe ole age of 45, I am trying to expand my food horizons, eat healthier & such. Ha. It's been fun.
5 cups broccoli bits & pieces, florets, whatever you have. More or less
6 cups reduced sodium chix broth, or you can do that boullion stuff
1 1/2 cups milk. Or 1/2 and 1/2. OR I suppose you could use the powdered milk & water
1/2 cup plus 2 tbs flour
2 to 3 cups cheese
cooked ham, diced
Steam the heck out of the broccoli. Once super tender (or, as I say, totally cooked), chop, dice as small as you like it to be in your soup.
In a large saucepan, add broth & milk. Turn heat on med to med high & slowly whisk in flour. OR take the easy way out like me: add all flour to a jar with a tight fitting lid. Add a bit of the liquid and shake that bad boy til combined and all flour is disolved. Add to pan and stir. Continue on:
Cook til starts to thicken, but not to thick. Stir frequently (or if doing the old fashion way, keep whisking, for say, the next hour).
Add broccoli & ham. Reduce heat to low and simmer for 5 to 10 minutes. Stir in cheese til melted. Serve it up.
*I made this and a green salad & did a whack a can italian bread loaf at 8pm on Friday. Not so bad for a last minute dinner idea.
Regardless, at the ripe ole age of 45, I am trying to expand my food horizons, eat healthier & such. Ha. It's been fun.
5 cups broccoli bits & pieces, florets, whatever you have. More or less
6 cups reduced sodium chix broth, or you can do that boullion stuff
1 1/2 cups milk. Or 1/2 and 1/2. OR I suppose you could use the powdered milk & water
1/2 cup plus 2 tbs flour
2 to 3 cups cheese
cooked ham, diced
Steam the heck out of the broccoli. Once super tender (or, as I say, totally cooked), chop, dice as small as you like it to be in your soup.
In a large saucepan, add broth & milk. Turn heat on med to med high & slowly whisk in flour. OR take the easy way out like me: add all flour to a jar with a tight fitting lid. Add a bit of the liquid and shake that bad boy til combined and all flour is disolved. Add to pan and stir. Continue on:
Cook til starts to thicken, but not to thick. Stir frequently (or if doing the old fashion way, keep whisking, for say, the next hour).
Add broccoli & ham. Reduce heat to low and simmer for 5 to 10 minutes. Stir in cheese til melted. Serve it up.
*I made this and a green salad & did a whack a can italian bread loaf at 8pm on Friday. Not so bad for a last minute dinner idea.
Waffles
I made these on Mother's Day (yes, I did cook breakfast that day) and they were pretty tasty. So I have the batter going again to make tomorrow.
*You must make the batter at least 12 hours before hand.
In large glass, plastic or ceramic bowl, combine:
2 cups white flour
1 cup of milk (I used 3 tbs powder milk & 1 cup water)
1 cup plain yogurt with live cultures (if you don't see live cultures on label, they aren't there!)
Cover and let it sit overnight in warm spot.
When you are ready, heat up the waffle iron. Add the following to the starter batter:
2 eggs
2 tbs sugar
1 tsp salt
1/4 cup veg. oil
Mix til completly smooth. When iron is hot, stir i
1 tsp baking soda
Once you add the baking soda, there is no turning back as apparently the batter will not keep, even for a few hours. So use it up and freeze leftovers if need be.
I was surprised that sonny boy & hubby ate the leftovers throughout the week.
*You must make the batter at least 12 hours before hand.
In large glass, plastic or ceramic bowl, combine:
2 cups white flour
1 cup of milk (I used 3 tbs powder milk & 1 cup water)
1 cup plain yogurt with live cultures (if you don't see live cultures on label, they aren't there!)
Cover and let it sit overnight in warm spot.
When you are ready, heat up the waffle iron. Add the following to the starter batter:
2 eggs
2 tbs sugar
1 tsp salt
1/4 cup veg. oil
Mix til completly smooth. When iron is hot, stir i
1 tsp baking soda
Once you add the baking soda, there is no turning back as apparently the batter will not keep, even for a few hours. So use it up and freeze leftovers if need be.
I was surprised that sonny boy & hubby ate the leftovers throughout the week.
Sunday, May 3, 2009
Gravy P 90 X style
Ok, hopefully I won't get in trouble for doing this. As I'm having turkey burgers Monday (must have used all of the leftovers from freezer) on Monday, thought I would get the stuff ready to make the gravy on Monday night.
1/3 cup chopped shallots
1/3 cup flour
3 cups FF chicken broth
1/4 tsp salt
1 tsp poultry seasoning
Saute shallots in some of the broth til soft. Gradually whisk in flour, adding broth as needed to form thick paste.
Gradually add remaining broth stir & cook til thickened. Add salt & seasoning.
OK - I would do my usual way, mix 1/2 liquid & all flour in a jar with lid & shake, shake, shake. Then add to the pan with remaining broth & stir.
Oddly enough, I have everything so I'm set (with the exception of turkey. How odd. Making do with the turkey burgers that were not that great the last time we used them so hopefully this gravy will make up for it.
1/3 cup chopped shallots
1/3 cup flour
3 cups FF chicken broth
1/4 tsp salt
1 tsp poultry seasoning
Saute shallots in some of the broth til soft. Gradually whisk in flour, adding broth as needed to form thick paste.
Gradually add remaining broth stir & cook til thickened. Add salt & seasoning.
OK - I would do my usual way, mix 1/2 liquid & all flour in a jar with lid & shake, shake, shake. Then add to the pan with remaining broth & stir.
Oddly enough, I have everything so I'm set (with the exception of turkey. How odd. Making do with the turkey burgers that were not that great the last time we used them so hopefully this gravy will make up for it.
Saturday, May 2, 2009
Pork Tenderloin
Ok, this is really the base of the Island Pork Tenderloin Salad I had earlier this week. But man, the pork was so awesome that I've been eating it daily. It's all gone now & I really want to make some more this week (to use up the 3 pork tenderloins I got on clearance for $3.99 each).
1 lb pork tenderloin (ok, I've never found ONE LB of pork tenderloin, mine was like 1 1/2 lbs)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp cinnamon
2 tsp olive oil (skipped, used pam)
1/4 cup brown sugar, packed
1/2 tsp fresh minced garlic
1/2 tbs Tabasco sauce
Mix salt, pepper, cumin, chili powder, cinnamon & then coat the pork with this dry rub. Let it sit for a bit.
Heat oil in 12 inch skillet (I used my grill pan & sprayed with pam) over moderately high heat (again, did medium) and brown pork, turning to brown all sides.
Stir together brown sugar, garlic & tabasco. Pat onto top of tenderloin. place in roasting pan and bake 20 minutes at 350 til done.
1. I had to bake a heck of a lot longer. Maybe because I only lightly browned the pork. Next time I will probably cut the pork in half long way so it will cook faster (p.s. swine ful be damned!)
2. This smelled awesome cooking. I was leery of the cinnamon as I must have overdosed the family on cinnamon at some point to where they really don't care for it anymore.
3. Got a nice kick. Makes your lips sting a little but awesome over a salad with cabbage & such. Yumm.
1 lb pork tenderloin (ok, I've never found ONE LB of pork tenderloin, mine was like 1 1/2 lbs)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp cinnamon
2 tsp olive oil (skipped, used pam)
1/4 cup brown sugar, packed
1/2 tsp fresh minced garlic
1/2 tbs Tabasco sauce
Mix salt, pepper, cumin, chili powder, cinnamon & then coat the pork with this dry rub. Let it sit for a bit.
Heat oil in 12 inch skillet (I used my grill pan & sprayed with pam) over moderately high heat (again, did medium) and brown pork, turning to brown all sides.
Stir together brown sugar, garlic & tabasco. Pat onto top of tenderloin. place in roasting pan and bake 20 minutes at 350 til done.
1. I had to bake a heck of a lot longer. Maybe because I only lightly browned the pork. Next time I will probably cut the pork in half long way so it will cook faster (p.s. swine ful be damned!)
2. This smelled awesome cooking. I was leery of the cinnamon as I must have overdosed the family on cinnamon at some point to where they really don't care for it anymore.
3. Got a nice kick. Makes your lips sting a little but awesome over a salad with cabbage & such. Yumm.
Banana Peanut Butter Protein Shake
Ok, so I've been trying to eat healthier while on the P90X program. This is what I'd like to have for breakfast every few days.
2 tbs dry non-fat milk (powder)
1 scoop vanilla protein powder (it's the only flavor I've ever bought)
half banana, sliced (I slice & freeze)
1 scoop of peanut butter. Ok. I scoop it out on a knife. Bet it's not more than a tbs.
a red plastic cup (you know, the picnic ones?) full of chopped ice
1/2 red plastic cup water
Toss in that order in blender (I have a stupid little "smoothie maker" that hubby had picked up for cheap (less than $5 I think)...it's just a cheap blender, really).
Blend til shake like.
2 tbs dry non-fat milk (powder)
1 scoop vanilla protein powder (it's the only flavor I've ever bought)
half banana, sliced (I slice & freeze)
1 scoop of peanut butter. Ok. I scoop it out on a knife. Bet it's not more than a tbs.
a red plastic cup (you know, the picnic ones?) full of chopped ice
1/2 red plastic cup water
Toss in that order in blender (I have a stupid little "smoothie maker" that hubby had picked up for cheap (less than $5 I think)...it's just a cheap blender, really).
Blend til shake like.
Wednesday, April 22, 2009
Quesadilias
I had some leftover chicken, a tomato on its last leg and of course, quite a few flour tortillas. The cheese is starting to go away in the freezer (remember, I bought a TON of it for 67 cents a while back).
I finally figured out the secret to me of making a good quesadila. Kind of fry up the shell FIRST: spray pan with non stick (or you can use butter) and flip the shell back and forth til a little crispier than normal. Once it starts getting fluffy (air pockets), toss a layer of cheese on top, add your toppings (like making pizza, more is not necessarily better), fold over in half & cover.
Oh yum. It was delicious. I can't believe I haven't made them this way before. I normally use 2 shells and try to flip without spilling everything. Toasting the shell first makes all the difference in the world!
I finally figured out the secret to me of making a good quesadila. Kind of fry up the shell FIRST: spray pan with non stick (or you can use butter) and flip the shell back and forth til a little crispier than normal. Once it starts getting fluffy (air pockets), toss a layer of cheese on top, add your toppings (like making pizza, more is not necessarily better), fold over in half & cover.
Oh yum. It was delicious. I can't believe I haven't made them this way before. I normally use 2 shells and try to flip without spilling everything. Toasting the shell first makes all the difference in the world!
Tuesday, April 7, 2009
Protein Bars
I got this recipe over at Carmen's site and I tweaked it a little. The original recipe called for strawberry protein powder. I only buy vanilla as I think it’s much more universal, however, I may change my mind now. AND think of the endless possibilities with the flavors!
1 4serving box instant cheesecake pudding mix (or whatever flavor you want/have)
1 cup oats (I only buy the old fashioned ones)
2 tbs peanut butter
1 ¾ cup whey protein (6 scoops) (I kind of free measured this with 1 cup & eyed the 2nd cup, will cut down a little next time)
2/3 to ¾ cup skim milk, as needed. Ok, I used reconstituted powdered non fat milk.
Wheat bran
Mix all powder ingredients. Cut in peanut butter. Add milk til you have a real sticky mess in bowl, all is mixed into a glob and you can barely stir anymore (good workout!!). The stickier the better as this will keep the bars from getting crumbly.
Line a 6 x 6 (huh? I only have 8x8) pan with wax paper. Spray wax paper with nonstick spray. Dump glob into middle of pan & use another sheet of wax (sprayed) to mush & level out in pan. Cover top with wheat germ to cover all sticky areas. Place in fridge for 30 minutes (I did mine overnight).
Pull out of pan using sides of wax paper & flip over into pan. Top this side with wheat germ til no longer sticky. Don’t worry about excess wheat germ, you’ll use it up in the pan. Cut into 12 bars, coating cut sides with wheat germ in bottom of pan. Wrap each individually in wax paper & keep in fridge.
You know, these weren’t so bad. I can see lots of possibilities here. I had one for breakfast, and they are pretty filling, that small bar. So…will definitely look into some other flavors of pudding to do.
1 4serving box instant cheesecake pudding mix (or whatever flavor you want/have)
1 cup oats (I only buy the old fashioned ones)
2 tbs peanut butter
1 ¾ cup whey protein (6 scoops) (I kind of free measured this with 1 cup & eyed the 2nd cup, will cut down a little next time)
2/3 to ¾ cup skim milk, as needed. Ok, I used reconstituted powdered non fat milk.
Wheat bran
Mix all powder ingredients. Cut in peanut butter. Add milk til you have a real sticky mess in bowl, all is mixed into a glob and you can barely stir anymore (good workout!!). The stickier the better as this will keep the bars from getting crumbly.
Line a 6 x 6 (huh? I only have 8x8) pan with wax paper. Spray wax paper with nonstick spray. Dump glob into middle of pan & use another sheet of wax (sprayed) to mush & level out in pan. Cover top with wheat germ to cover all sticky areas. Place in fridge for 30 minutes (I did mine overnight).
Pull out of pan using sides of wax paper & flip over into pan. Top this side with wheat germ til no longer sticky. Don’t worry about excess wheat germ, you’ll use it up in the pan. Cut into 12 bars, coating cut sides with wheat germ in bottom of pan. Wrap each individually in wax paper & keep in fridge.
You know, these weren’t so bad. I can see lots of possibilities here. I had one for breakfast, and they are pretty filling, that small bar. So…will definitely look into some other flavors of pudding to do.
Thursday, April 2, 2009
Crockpot - Cuban Pork Roast
This came from the newspaper & I decided to try it on Sunday. Man, it was pretty tasty and easy to make!
Cuban Pork Shoulder - Crockpot
9 garlic cloves chopped
2 tbs salt
4 tsp dried oregano
1 tbs ground cumin
2 tsp black pepper
2 tsp ground chili pepper (did not have, used chili powder)
2 bay leaves, finely crumbled
1 tbs grated orange zest
2 tbs white vinegar
2 tbs oj
2 tbs lime juice
5 lb pork shoulder, bone removed & excess fat/skin trimmed, cut into 2 inch cubes
3 onions, halved and sliced
1/3 cup chicken or veg broth
In large bowl, combine garlic, salt, oregano, cumin, pepper, chili, bay leaves & orange zest. Stir in vinegar, oj & lime juice to make paste like.
Add pork pieces to bowl and toss to coat. Set aside to get happy while finishing preparations.
Layer onions that you’ve cut ¼ inch or so thick in bottom of 5-6 qt crock. Pour broth over onions. Arrange pork on top of onions in even layer and pour any extra marinade in too.
Cover crock & turn on to high heat, cook 4 to 4 ½ hour til pork is fork tender. Turn off and crack lid to allow mixture to cool a little. Gently stir pork with onions & serve. Serves 8.
*Serve with black beans & rice – I use Vigo Black Beans & Rice in the bag as my family swears it’s the only stuff they like.
Cuban Pork Shoulder - Crockpot
9 garlic cloves chopped
2 tbs salt
4 tsp dried oregano
1 tbs ground cumin
2 tsp black pepper
2 tsp ground chili pepper (did not have, used chili powder)
2 bay leaves, finely crumbled
1 tbs grated orange zest
2 tbs white vinegar
2 tbs oj
2 tbs lime juice
5 lb pork shoulder, bone removed & excess fat/skin trimmed, cut into 2 inch cubes
3 onions, halved and sliced
1/3 cup chicken or veg broth
In large bowl, combine garlic, salt, oregano, cumin, pepper, chili, bay leaves & orange zest. Stir in vinegar, oj & lime juice to make paste like.
Add pork pieces to bowl and toss to coat. Set aside to get happy while finishing preparations.
Layer onions that you’ve cut ¼ inch or so thick in bottom of 5-6 qt crock. Pour broth over onions. Arrange pork on top of onions in even layer and pour any extra marinade in too.
Cover crock & turn on to high heat, cook 4 to 4 ½ hour til pork is fork tender. Turn off and crack lid to allow mixture to cool a little. Gently stir pork with onions & serve. Serves 8.
*Serve with black beans & rice – I use Vigo Black Beans & Rice in the bag as my family swears it’s the only stuff they like.
Ginger Dressing
This is really good on salads, especially any cabbage based, oriental type salad.
Asian Ginger Dressing
3 cloves garlic, minced
2 tbs minced ginger
¾ olive oil
1/3 cup rice vinegar
½ cup soy sauce
3 tbs honey
¼ cup water
Pinch of cayenne pepper (to taste, optional)
In large jar, combine garlic, ginger, oil, vinegar, soy sauce, honey & water. Cover with tight lid & shake like crazy.
Remove lid & heat in microwave 1 minute to dissolve honey. Let cool. Shake well before serving.
Asian Ginger Dressing
3 cloves garlic, minced
2 tbs minced ginger
¾ olive oil
1/3 cup rice vinegar
½ cup soy sauce
3 tbs honey
¼ cup water
Pinch of cayenne pepper (to taste, optional)
In large jar, combine garlic, ginger, oil, vinegar, soy sauce, honey & water. Cover with tight lid & shake like crazy.
Remove lid & heat in microwave 1 minute to dissolve honey. Let cool. Shake well before serving.
Olive-Y Garden Salad Mix
Ok, so everyone knows how to make a salad, right? BUT if you really want to 'pretend' you are out at this restaurant chain, you need to make it like this.
1 bag American blend salad
4-5 slices of red onion
4-6 black olives
2-4 banana peppers
½ cup croutons
1 small tomato, quartered
Freshly grated parm cheese
Chill salad bowl in freezer 30 minutes. Place salad in bowl, top with red onions, olives, peppers, tomatoes & croutons. Add fresh grated parm cheese if desired, top with generous amount of salad dressing.
1 bag American blend salad
4-5 slices of red onion
4-6 black olives
2-4 banana peppers
½ cup croutons
1 small tomato, quartered
Freshly grated parm cheese
Chill salad bowl in freezer 30 minutes. Place salad in bowl, top with red onions, olives, peppers, tomatoes & croutons. Add fresh grated parm cheese if desired, top with generous amount of salad dressing.
Olive-Y Garden Salad Dressing
I've had a lot of different recipes for this dressing. This is by far, IS the only one to use. I used to make it every weekend for a while there and plan on getting back into again, starting this morning:
Italian Dressing
1/2 cup mayo
1/3 cup white vinegar
1 tsp veg oil
2 tbs corn syrup (now that I'm a little healthier minded, need to find something as substitute)
2 tbs parm cheese
2 tbs romano cheese
¼ tsp garlic salt (or one clove of garlic finely minced)
½ tsp Italian seasoning
½ tsp parsley flakes
1 tsp lemon juice
Mix all ingredients in blender til well mixed. If too tart, tame down with a dash of sugar.
NOTES: Best if you let it sit for a while in fridge
I sometimes just put in a jar and shake the heck out of it.
I’ve used all parm cheese and no romano (4 tbs) when that’s all I have, no biggie.
Can be doubled.
Italian Dressing
1/2 cup mayo
1/3 cup white vinegar
1 tsp veg oil
2 tbs corn syrup (now that I'm a little healthier minded, need to find something as substitute)
2 tbs parm cheese
2 tbs romano cheese
¼ tsp garlic salt (or one clove of garlic finely minced)
½ tsp Italian seasoning
½ tsp parsley flakes
1 tsp lemon juice
Mix all ingredients in blender til well mixed. If too tart, tame down with a dash of sugar.
NOTES: Best if you let it sit for a while in fridge
I sometimes just put in a jar and shake the heck out of it.
I’ve used all parm cheese and no romano (4 tbs) when that’s all I have, no biggie.
Can be doubled.
Tuesday, March 3, 2009
Garlicky Chicken
This is so easy ...
2 lbs b/s chicken breast
1 cup mayo
1 cup italian dressing
1/2 tsp italian dressing
1/2 tsp garlic powder
1 tsp browning sauce (like kitchen bouquet, gravy master, etc.)
Mix all together in ziploc & let it marinate 30 minutes or MORE.
Grill, broil or bake ... yummy.
2 lbs b/s chicken breast
1 cup mayo
1 cup italian dressing
1/2 tsp italian dressing
1/2 tsp garlic powder
1 tsp browning sauce (like kitchen bouquet, gravy master, etc.)
Mix all together in ziploc & let it marinate 30 minutes or MORE.
Grill, broil or bake ... yummy.
Tuesday, January 6, 2009
Cabbage Salad ... aka Oriental Salad
small to medium size head of cabbage (or use the slaw mix in a bag)
8 green onions
1/2 cup roasted peanuts or other nut, chopped
1/2 cup sesame seeds, lightly toasted
2 pkgs ramen noodles, crushed
1/2 red pepper, chopped
Dressing (for easiest way, put all in jar with tight lid & shake):
4 tbs sugar
1 tsp pepper
1/2 cup veg or canola oil
2 tsp salt (recommend less)
6 tbs rice wine vinegar
*if using the seasoning packet, omit the pepper & salt*
Finely shred or chop cabbage & mix with onions & red pepper.
Before serving, mix seeds, nuts & noodles with salad. Pour dressing over all & mix well to coat.
small to medium size head of cabbage (or use the slaw mix in a bag)
8 green onions
1/2 cup roasted peanuts or other nut, chopped
1/2 cup sesame seeds, lightly toasted
2 pkgs ramen noodles, crushed
1/2 red pepper, chopped
Dressing (for easiest way, put all in jar with tight lid & shake):
4 tbs sugar
1 tsp pepper
1/2 cup veg or canola oil
2 tsp salt (recommend less)
6 tbs rice wine vinegar
*if using the seasoning packet, omit the pepper & salt*
Finely shred or chop cabbage & mix with onions & red pepper.
Before serving, mix seeds, nuts & noodles with salad. Pour dressing over all & mix well to coat.
Teriyaki Chicken Thighs
Teriyaki Chicken Thighs
½ cup soy sauce
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
2 tsp garlic
½ tsp red pepper flakes (more or less)
2 tsp sesame seeds
Squeeze of ginger (ok, this is when I use the minced stuff in a tube – or a nice grate of fresh or a few tsp of dry)
Chicken thighs (I use boneless/skinless from Costco, about 10 total)
Mix all except sesame seeds & thighs. Pour over thighs in zip bag or baking dish. Allow to marinate at least 1 hour, up to 4.
Bake chicken (or grill) til cooked through. You can turn the broiler on at the end if you are looking to make it crispy on the outside, just be careful as it will burn quickly. I generally bake mine for 1 hour or so at 375 as hubby will NOT eat chicken unless it’s 100% cooked. Sprinkle with sesame seeds before serving.
Serve with rice or sesame noodles
½ cup soy sauce
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
2 tsp garlic
½ tsp red pepper flakes (more or less)
2 tsp sesame seeds
Squeeze of ginger (ok, this is when I use the minced stuff in a tube – or a nice grate of fresh or a few tsp of dry)
Chicken thighs (I use boneless/skinless from Costco, about 10 total)
Mix all except sesame seeds & thighs. Pour over thighs in zip bag or baking dish. Allow to marinate at least 1 hour, up to 4.
Bake chicken (or grill) til cooked through. You can turn the broiler on at the end if you are looking to make it crispy on the outside, just be careful as it will burn quickly. I generally bake mine for 1 hour or so at 375 as hubby will NOT eat chicken unless it’s 100% cooked. Sprinkle with sesame seeds before serving.
Serve with rice or sesame noodles
Thursday, January 1, 2009
Easy Peasy Lemon Squeezy Pizza Sauce
1 can tomato sauce
2 tbs parmesan cheese
½ tsp garlic powder
½ tsp honey
½ tsp onion powder
½ tsp Italian seasoning
1/8 tsp pepper
DASH of cayenne pepper (we learned hard way, NOT a sprinkle!)
Salt to taste (not really needed IMO)
Mix all together & let sit while you prepare the dough. Can be simmered on low for a little to thicken up if desired but not necessary.
2 tbs parmesan cheese
½ tsp garlic powder
½ tsp honey
½ tsp onion powder
½ tsp Italian seasoning
1/8 tsp pepper
DASH of cayenne pepper (we learned hard way, NOT a sprinkle!)
Salt to taste (not really needed IMO)
Mix all together & let sit while you prepare the dough. Can be simmered on low for a little to thicken up if desired but not necessary.
Pizza Time!
Chicago Style Pan Pizza (usually made in a LARGE round pan with a thicker crust)
2 cups water
¾ tsp yeast
1 tbs salt
7-8 cups flour
¼ cup olive oil
¼ cup cornmeal
Toppings of choice
Dissolve yeast in warm water in bowl to mixer (if you don’t have electric mixer, that’s ok, but takes a lot of muscle). Add all other ingredients EXCEPT cornmeal. Mix on low and once in a ball, mix on high 2 to 3 minutes til smooth and elastic like. NOTE: I had to take the dough out & do on countertop by hand as my KA sounded like it was going to blow it’s motor. 8 cups is way too much dough & this stuff is DRY.
Place in bowl coated with olive oil, cover & let rest for 4 hours.
After 4 hours, dump dough out on counter and stretch out. This is not your typical dough. It’s tough. It’s heavy, not light & airy at all. Once patted out, sprinkle cornmeal on a large rimmed baking sheet. Place dough on sheet & form crust, carefully forming corners as you do.
Dress your baby. Add cheese FIRST, then your toppings & then your sauce (sauce is on top). Bake at 425 30 to 40 minutes til done. Let cool a bit before cutting (I removed mine from pan as I was using my BEST pan just in case the dough was going to try & stick).
This was the first time I made this dough. I was very very skeptical of it once it was kneaded. After 2 hours, told dh maybe I need to just make my normal dough as a backup. Boy was I surprised that it actually tasted ok. Whew.
2 cups water
¾ tsp yeast
1 tbs salt
7-8 cups flour
¼ cup olive oil
¼ cup cornmeal
Toppings of choice
Dissolve yeast in warm water in bowl to mixer (if you don’t have electric mixer, that’s ok, but takes a lot of muscle). Add all other ingredients EXCEPT cornmeal. Mix on low and once in a ball, mix on high 2 to 3 minutes til smooth and elastic like. NOTE: I had to take the dough out & do on countertop by hand as my KA sounded like it was going to blow it’s motor. 8 cups is way too much dough & this stuff is DRY.
Place in bowl coated with olive oil, cover & let rest for 4 hours.
After 4 hours, dump dough out on counter and stretch out. This is not your typical dough. It’s tough. It’s heavy, not light & airy at all. Once patted out, sprinkle cornmeal on a large rimmed baking sheet. Place dough on sheet & form crust, carefully forming corners as you do.
Dress your baby. Add cheese FIRST, then your toppings & then your sauce (sauce is on top). Bake at 425 30 to 40 minutes til done. Let cool a bit before cutting (I removed mine from pan as I was using my BEST pan just in case the dough was going to try & stick).
This was the first time I made this dough. I was very very skeptical of it once it was kneaded. After 2 hours, told dh maybe I need to just make my normal dough as a backup. Boy was I surprised that it actually tasted ok. Whew.
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