My title is a direct quote from one of my preschool girls. She said her brother says that ALL the time. Kind of catchy, huh?
Last night I made a recipe that was in a pampered chef magazine, and we really liked it. It's a type of calzone, and I almost put spaghetti sauce with it. I'm glad I didn't because the flavors were so good, and it would have been masked by a sauce.
HAM AND CHEESE CALZONE
(10 x 15 pan 450* oven)
2 Tbsp mayo
2 tsp Dijon mustard
1 cup fresh broccoli florets
8 oz deli ham (about 1/2" thick piece) cubed
1/2 small onion chopped
8 slices Swiss cheese (could use grated)
2 (10-13 oz) tubes of refrigerated pizza crust
olive oil
1 oz Parmesan cheese
Line your sprayed pan with the first tube of pizza dough, press gently to fit the pan.
Combine the mayo, mustard, broccoli, ham and onion. Spoon over crust within 1" of sides then top with the Swiss cheese slices. Top with remaining pizza dough and pinch the edges all the way around to seal. Brush lightly with olive oil and use a sharp knife to make 12 slits on top for steam to escape. Bake 14-16 min till golden and sprinkle on Parmesan cheese. Bake another 2-3 min to brown slightly. Serves 8 or 4 HUNGRY people.
Wednesday, September 30, 2009
Eggactly Right!
Have you ever noticed that sometimes the most simple recipe can become difficult? For example boiling a decent egg. It doesn't sound like it should be hard, but if it's not done correctly your yolks turn colors and what about when they won't peel right? UGH. Here is an E Z way to boil eggs.
HARD COOKED EGGS
Place eggs in a single layer in a large sauce pan; add enough cold water to cover 1". Cover with a lid and quickly bring to a boil. Remove from heat and let stand for 15 minute for large eggs. (18 for XL - 12 for med). Rinse in cold water and place eggs in ice water until cooled. Unpeeled eggs will stay fresh for up to 1 week in the refrigerator.
HARD COOKED EGGS
Place eggs in a single layer in a large sauce pan; add enough cold water to cover 1". Cover with a lid and quickly bring to a boil. Remove from heat and let stand for 15 minute for large eggs. (18 for XL - 12 for med). Rinse in cold water and place eggs in ice water until cooled. Unpeeled eggs will stay fresh for up to 1 week in the refrigerator.
Tuesday, September 22, 2009
Company for supper, it must be Tuesday!
Our BFF's came over tonight for supper. It's great when you can entertain with your hair in a pony tail, wearing comfy clothes (even my apron) and not even realize it until they've left!
This casserole was kind of big, but I put some of it into another square baking pan lined with foil, and threw it in the freezer for another night. If you have a bigger family and can use the whole amount you will need to use at least an 11x15 pan so it won't bubble over. We had lettuce salad, rosemary bread sticks, and that was just enough. We had the right amount of room left over for hot apple crisp and vanilla ice cream.
Cavatini Pasta Bake
6 oz shell pasta
8 oz curly pasta
1/3 cup butter
1 chopped onion
1 chopped green pepper
1 small can mushrooms, sliced
2 lbs. ground beef
16 oz tomato sauce
32 oz spaghetti sauce
4-6 oz. pepperoni
1/2 tsp garlic salt
1/2 tsp pepper
1 1/2 tsp oregano
16 oz mozzarella cheese (or a blend, then omit parm cheese)
4 oz Parmesan cheese
Boil the pasta until just underdone, drain and rinse. Saute the onion, green pepper & mushrooms in the butter till tender crisp.
Brown hamburger and drain. Stir in sauteed mixture, tomato sauce, spaghetti sauce, pepperoni, salt, pepper , oregano. Add pasta and stir well.
Spray your baking pans well with 'Pam' and layer meat mixture and cheeses. Repeat layers and bake 30-40 min. @ 350* Cover with foil the last 10-15 min. if it looks like it's getting dry.
I used the basic spaghetti sauce (Hunts?) in a can that is super cheap and had some left over. I like having extra because pasta always sucks up the sauce and when this is reheated it will need some sauce to save it! I thought about fresh mushrooms but decided they would give to much extra liquid so I stuck with the can. I might add more peppers and onion next time, I really think it's important not to over cook them during the saute process.
This casserole was kind of big, but I put some of it into another square baking pan lined with foil, and threw it in the freezer for another night. If you have a bigger family and can use the whole amount you will need to use at least an 11x15 pan so it won't bubble over. We had lettuce salad, rosemary bread sticks, and that was just enough. We had the right amount of room left over for hot apple crisp and vanilla ice cream.
Cavatini Pasta Bake
6 oz shell pasta
8 oz curly pasta
1/3 cup butter
1 chopped onion
1 chopped green pepper
1 small can mushrooms, sliced
2 lbs. ground beef
16 oz tomato sauce
32 oz spaghetti sauce
4-6 oz. pepperoni
1/2 tsp garlic salt
1/2 tsp pepper
1 1/2 tsp oregano
16 oz mozzarella cheese (or a blend, then omit parm cheese)
4 oz Parmesan cheese
Boil the pasta until just underdone, drain and rinse. Saute the onion, green pepper & mushrooms in the butter till tender crisp.
Brown hamburger and drain. Stir in sauteed mixture, tomato sauce, spaghetti sauce, pepperoni, salt, pepper , oregano. Add pasta and stir well.
Spray your baking pans well with 'Pam' and layer meat mixture and cheeses. Repeat layers and bake 30-40 min. @ 350* Cover with foil the last 10-15 min. if it looks like it's getting dry.
I used the basic spaghetti sauce (Hunts?) in a can that is super cheap and had some left over. I like having extra because pasta always sucks up the sauce and when this is reheated it will need some sauce to save it! I thought about fresh mushrooms but decided they would give to much extra liquid so I stuck with the can. I might add more peppers and onion next time, I really think it's important not to over cook them during the saute process.
Winner Winner Chicken Dinner
Here is a different idea for wings. If you know me very well, you know that I often use chicken breasts and cut them into tenders or chunks so we don't have to deal with the bones. Whatever you like, buy a couple of pounds and let me know what you think.
Glazed Chicken Wings
12 whole chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings (2 1/2 lbs) into 3 sections; discard wing tip section. Place in a greased 9x13 pan. Combine barbecue sauce, honey and soy; pour over wings. Bake uncovered @ 350* for 45 min. or until chicken juices run clear. I like to sprinkle these with sesame seeds right before serving. Makes it 'purdy'. ilovechickenalot
Glazed Chicken Wings
12 whole chicken wings
1/2 cup barbecue sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings (2 1/2 lbs) into 3 sections; discard wing tip section. Place in a greased 9x13 pan. Combine barbecue sauce, honey and soy; pour over wings. Bake uncovered @ 350* for 45 min. or until chicken juices run clear. I like to sprinkle these with sesame seeds right before serving. Makes it 'purdy'. ilovechickenalot
FALL, yup it's here.
OK, it's official Fall has arrived. It really felt like it today here, high in the 60's and it even sprinkled today. The cooler weather makes it much easier to cook I think. You want to throw things in the oven and warm up the house a bit. A few days ago I made a stuffed pepper recipe that used spaghetti sauce. Today I made a baked pasta recipe that also used spaghetti sauce. Maybe I'm part Italian and don't know it. ANYWAY..... I'll start with the peppers in case you have any in your garden yet.
Italian Stuffed Green Peppers
3 large or 4 medium green peppers
1# ground beef-brown and drain
1/2 cup celery
1/4 cup onion-chopped
1 1/2 cup cooked rice
1 cup grated cheese-I like to buy the blends mozz-parm-ramano etc...
1 egg
1 tsp Italian seasoning (optional)
1 tsp salt
1/2 t pepper
32 oz spaghetti sauce
Mix together beef, celery, onion, egg, rice, cheese and seasonings. Cut the top off of the peppers and clean out the seeds. Stuff with meat mixture and place in slow cooker. Cover with spaghetti sauce and cook covered on low for 6 hours.
Italian Stuffed Green Peppers
3 large or 4 medium green peppers
1# ground beef-brown and drain
1/2 cup celery
1/4 cup onion-chopped
1 1/2 cup cooked rice
1 cup grated cheese-I like to buy the blends mozz-parm-ramano etc...
1 egg
1 tsp Italian seasoning (optional)
1 tsp salt
1/2 t pepper
32 oz spaghetti sauce
Mix together beef, celery, onion, egg, rice, cheese and seasonings. Cut the top off of the peppers and clean out the seeds. Stuff with meat mixture and place in slow cooker. Cover with spaghetti sauce and cook covered on low for 6 hours.
Monday, September 21, 2009
Fall is sneakin' up on us!
Tomorrow is the official GO day for Fall, not sure I'm quite ready. I really love Fall with the colors and cool nights, really ideal weather for me.
Yesterday was Rissa's shower, we had 30 people there and it went very well. She got some great gifts and it was just a relaxing fun day. Her new family is great, they are welcoming her with open arms, but then...what's not to love?
We did a dessert bar instead of typical cake, mints, etc... What a spread! Here is a photo of the table. One of the last minute things I threw together (because I was afraid there could be as many as 50 people) was a cinnamon/sugar pretzel. These were a hit! They bake in the
microwave - so cooling them off takes longer than preparing them. Give it a shot, I don't think you'll be disappointed.
CINNAMON SUGAR PRETZELS
1 pkg 15-18 oz butter braid pretzels
2/3 cup veg. oil
1/3 cup sugar
1 1/2 tsp cinnamon
Put pretzels in a large microwave safe bowl. In a smaller bowl combine oil, sugar and cinnamon; pour over pretzels and toss to coat. Microwave uncovered on high for 2 min then stir. Microwave another 3 min and stir again. Pour out onto a cookie sheet to cool and store in an airtight container.
Sunday, September 6, 2009
Husker Victory!
I'm still relishing the game last night, Nebraska opened their season with a sound victory. So I didn't have to worry the night before, now I know. Some improvement to be made for sure, but a good solid start. Way to go Bo! We watched the game outdoors with our card club friends, what a beautiful night it was!
I have been researching new recipes and found a way to make zucchini that really rocks. I don't care much for zucchini unless it's totally immersed in chocolate brownies, cake, etc.... fried left me cold, just such a funny texture when it's cooked to much. I discovered the ONLY way to make it as far as I'm concerned, it reminds me of my favorite Chicken Parmesan recipe that I make and crave quite often. I hope you have a chance to try it out while the farmers markets or your own garden are still offering zucchini. Look for one that is no larger than 6-8" long and smaller around than 2", it will turn out so much better. Those big ones are only good to hold a door open!
Baked Zucchini Crisps
(This recipe is enough for about 3 people as a side with a meal)
1 med. zucchini - or 2 smaller
2 Tbs melted butter
1/4 cup crushed cornflake crumbs
2 Tbs grated fresh Parmesan cheese
1/2 tsp garlic salt
I like to partially peel the zucchini but leave every other strip on for the color, then cut into 1/4" circles . Melt butter in microwave in a bowl, and in another dish combine cornflake crumbs, cheese and garlic salt. Make sure both sides of your zucchini get a bath in the butter, then roll in the crumb mixture. Place circles on a sheet pan that has been lined with parchment paper. If there is extra crumbs put them on top of the zucc's before you bake it. Oven should be 375* and they will bake for 15 min. They smell lovely....don't over bake them because they will turn to mush!
Did you know that Kellogg's Cornflakes come in a box that has them already crushed? I found it by breadcrumbs at Walmart. AWESOME!!
Hope you are all enjoying a relaxing Labor Day weekend! I start school Tuesday, looking forward to it :-)
I have been researching new recipes and found a way to make zucchini that really rocks. I don't care much for zucchini unless it's totally immersed in chocolate brownies, cake, etc.... fried left me cold, just such a funny texture when it's cooked to much. I discovered the ONLY way to make it as far as I'm concerned, it reminds me of my favorite Chicken Parmesan recipe that I make and crave quite often. I hope you have a chance to try it out while the farmers markets or your own garden are still offering zucchini. Look for one that is no larger than 6-8" long and smaller around than 2", it will turn out so much better. Those big ones are only good to hold a door open!
Baked Zucchini Crisps
(This recipe is enough for about 3 people as a side with a meal)
1 med. zucchini - or 2 smaller
2 Tbs melted butter
1/4 cup crushed cornflake crumbs
2 Tbs grated fresh Parmesan cheese
1/2 tsp garlic salt
I like to partially peel the zucchini but leave every other strip on for the color, then cut into 1/4" circles . Melt butter in microwave in a bowl, and in another dish combine cornflake crumbs, cheese and garlic salt. Make sure both sides of your zucchini get a bath in the butter, then roll in the crumb mixture. Place circles on a sheet pan that has been lined with parchment paper. If there is extra crumbs put them on top of the zucc's before you bake it. Oven should be 375* and they will bake for 15 min. They smell lovely....don't over bake them because they will turn to mush!
Did you know that Kellogg's Cornflakes come in a box that has them already crushed? I found it by breadcrumbs at Walmart. AWESOME!!
Hope you are all enjoying a relaxing Labor Day weekend! I start school Tuesday, looking forward to it :-)
Wednesday, September 2, 2009
College Bound
Our best friends Bill & Nancy have just gone through one of the big stages of life. Their youngest son Eric has gone away to college. No matter how much you prepare for that separation - it catches you by surprise and takes your breath away. Nancy is a great cook, I love eating meals with them! One of her first thoughts was if she knew how to cook for just 2 people....I'll admit I struggled with that same concept when we were left alone with no extra mouths to feed. Being the planners that we are, we decided to dedicate one night a week to cooking for each other. Last night they came to our house for supper, and next week we'll go to their house. I LOVE IT! I made a no fail baked steak that you can have prepared ahead of time so that you can just enjoy your company. Perfect for a Fall or Winter meal with some mashed potatoes...yum.
BAKED ROUND STEAK
1 med onion
2-3 lb beef round steak (I used a beef sirloin ball tip)
1 can cream of mushroom soup
1 Tbsp Worcestershire
1/2 can milk
Spray a 9x13" pan with Pam, then cut the onion into 1/2" slices and spread them around the bottom of the pan. Cut the steak into serving size pieces, dredge them in flour that has been seasoned with salt and pepper and brown them on both sides in a skillet with veg. oil. Place browned steaks on the onion and top with the mushroom soup that has been mixed together with the Worcestershire and milk. Cover tightly with foil and bake at 350* for 1 1/2 - 2 hours or until tender. This makes a gravy and smells sooooo good. When I bought my meat the round steak was actually more expensive than the beef sirloin so I switched it up. Sirloin is more tender anyway and they were nice thick pieces, about 3/4" I'd say.
We also had mashed potatoes, mixed vegetables, garlic rolls & fresh garden tomatoes. I'm looking forward to next Tuesday to see what Nancy has up her sleeve!!
BAKED ROUND STEAK
1 med onion
2-3 lb beef round steak (I used a beef sirloin ball tip)
1 can cream of mushroom soup
1 Tbsp Worcestershire
1/2 can milk
Spray a 9x13" pan with Pam, then cut the onion into 1/2" slices and spread them around the bottom of the pan. Cut the steak into serving size pieces, dredge them in flour that has been seasoned with salt and pepper and brown them on both sides in a skillet with veg. oil. Place browned steaks on the onion and top with the mushroom soup that has been mixed together with the Worcestershire and milk. Cover tightly with foil and bake at 350* for 1 1/2 - 2 hours or until tender. This makes a gravy and smells sooooo good. When I bought my meat the round steak was actually more expensive than the beef sirloin so I switched it up. Sirloin is more tender anyway and they were nice thick pieces, about 3/4" I'd say.
We also had mashed potatoes, mixed vegetables, garlic rolls & fresh garden tomatoes. I'm looking forward to next Tuesday to see what Nancy has up her sleeve!!
I want to cook!
I am so excited about recipes this week, I have rediscovered my love for searching and trying new ideas! I'm feeling good yet on my meds as we continue to discover what my new "thing" is, and this unseasonably cool spell we've gotten here in Nebraska has made me want to bake and cook like a crazy woman.
About a year ago I found a granola mix at WalMart that I fell in love with, they sell it by the bakery. I would splurge and spend almost $4 for a small tub when I felt like treating myself. I've always been watching for a homemade version and think I might have found something similar. This recipe resembles a boxes cereal more than the crunchy mix that sticks together a bit more. I think the next time I make it I'm going to double the syrup recipe and see if that makes it more of a grab and go treat. In any case, I do like the finished product....I just had a bowl of it for breakfast and I LIKED it!
GRANOLA MADE EASY
1/2 cup brown sugar
1/8 cup water
2 Tbsp butter
1/2 cup honey
1 tsp cinnamon
2 tsp vanilla
7 cups old fashioned oats
2 cups pecans (break into any size pieces you like)
dried fruit of your choice - I used about 1/2 -3/4 cup of craisins
Mix brown sugar, water, butter & honey in a small sauce pan. Bring to a low boil. Remove from heat and stir in cinnamon & vanilla. Pour over oats and pecans that have been placed in a large bowl and stir till evenly coated. The original recipe said to add the dried fruit after it was cooked and cooled, but I added mine with the oats and nuts. Also you can use toasted almonds or whatever type of nut you like best. Spread into a 9x13 pan that has been lined with parchment paper. I had the paper come up the sides of the pan a bit so that I could stir it without losing cereal under the paper. Bake at 375* for 10 min. Take out and stir, then return the pan to the oven. Turn off the heat and go to bed! Wake up to a delicious granola breakfast. Store this in a tightly sealed container.
About a year ago I found a granola mix at WalMart that I fell in love with, they sell it by the bakery. I would splurge and spend almost $4 for a small tub when I felt like treating myself. I've always been watching for a homemade version and think I might have found something similar. This recipe resembles a boxes cereal more than the crunchy mix that sticks together a bit more. I think the next time I make it I'm going to double the syrup recipe and see if that makes it more of a grab and go treat. In any case, I do like the finished product....I just had a bowl of it for breakfast and I LIKED it!
GRANOLA MADE EASY
1/2 cup brown sugar
1/8 cup water
2 Tbsp butter
1/2 cup honey
1 tsp cinnamon
2 tsp vanilla
7 cups old fashioned oats
2 cups pecans (break into any size pieces you like)
dried fruit of your choice - I used about 1/2 -3/4 cup of craisins
Mix brown sugar, water, butter & honey in a small sauce pan. Bring to a low boil. Remove from heat and stir in cinnamon & vanilla. Pour over oats and pecans that have been placed in a large bowl and stir till evenly coated. The original recipe said to add the dried fruit after it was cooked and cooled, but I added mine with the oats and nuts. Also you can use toasted almonds or whatever type of nut you like best. Spread into a 9x13 pan that has been lined with parchment paper. I had the paper come up the sides of the pan a bit so that I could stir it without losing cereal under the paper. Bake at 375* for 10 min. Take out and stir, then return the pan to the oven. Turn off the heat and go to bed! Wake up to a delicious granola breakfast. Store this in a tightly sealed container.
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