Wednesday, December 29, 2010
16 oz penne, cooked according to package directions
1 bell pepper, chopped
1 medium onion, chopped
1 lb smoked sausage, cut in half lenthwise and then cut in 1/2 inch slices
2 medium zucchini, cut in half lenghtwise and then cut in 1/2 inch slices
1/2 c corn
italian seasonings of choice, to taste
1 24oz jar marinara sauce (or equal of homemade)
Brown the sausage in a skillet and set aside. Saute onion, bell pepper, and zucchini in same skillet, adding olive oil if needed, until onion is translucent and veggies are crisp tender. Return the sausage to the pan, add the corn, seasonings and marinara sauce and toss all. Top with shredded parmesan and serve!
Tuesday, December 14, 2010
2 c flour
1/4 c sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp ground cloves
4 large eggs
6 T unsalted butter, melted and cooled
1 c milk
1/2 c sour cream
3 T unsulfured molasses
Combine dry ingredients in a bowl. Whisk wet ingredients in a separate bowl. Combine wet and dry until just incorporated and cook on your waffle iron according to the manufacturer's instructions.
If you want to make it a bit healthier, I saw an idea in the comments sections on the sources blog to switch the 2 cups of flour for 1 c wheat flour and 1 c cake flour to keep the same texture.
Sunday, November 7, 2010
1 c long grain rice, prepared according to package directions
1 lb ground beef
1 1/2 c milk
1/2 c teriyaki sauce
1/2 Tbsp cornstarch
2 carrots, shredded
1 clove garlic, minced
1 tsp ground ginger
2 green onions, sliced
juice from 1/2 lemon
8 leaves Romaine lettuce
Brown the ground beef in a skillet. Drain grease. Add milk, teriyaki sauce, cornstarch, carrots, garlic, and ginger. Simmer about 10 minutes or until sauce is thickened. Add onions and lemon juice. To serve, put some rice on each leave and top with the meat mixture.
The smaller leaves near the center of the head of Romaine are perfect for kids! They are more rigid and curved so they hold the food in more easily.
Adapted slightly from Dairy Goodness
Monday, October 25, 2010
1 1/4 c flour
3/4 c cornmeal
2/3 c light brown sugar
1 T baking powder
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
3/4 c pumpkin
3/4 c buttermilk
1/4 c butter, melted
2 eggs, room temperature
2 T honey
turbinado sugar for sprinkling
Preheat oven to 350 and prepare muffin tins with cooking spray or muffin liners. Combine dry ingredients in a mixing bowl. Combine wet ingredients in a second mixing bowl. Combine wet and dry until just moistened and pour into prepared muffin tins. Sprinkle sugar over the top and bake for 20-25 minutes (12-15 if using mini tins) or until edges have just begun to color.
If you don't have buttermilk, just add a tablespoon of lemon juice to every 1 cup of regular milk and let sit for 5 minutes.
*Edited 9/30/11 to add: I've linked up to CreateLive's pumpkin recipe linky!
Sunday, October 24, 2010
1 c onion, chopped
1 green bell pepper, chopped
1 red or yellow bell pepper, chopped
1 clove garlic, minced
1 lb ground meat (I used chicken)
1 (14.5oz) can diced tomatoes
1 (14.5oz) can black beans
1 1/2 c corn
2 c pumpkin puree
1-2 c chicken broth (to desired consistency)
2 t chili powder
1 t cumin
Salt & Pepper to taste
cheddar cheese, shredded
Saute onion, bell pepper and garlic in olive oil until tender. Add meat and cook through. Add the rest and simmer about 20 minutes or until tastes are melded. Top with cheese and serve.
All Recipes via 2 Teaching Mommies
*Edited 10/28 to add: I've linked this up to Family Food Fridays at Get Healthy Cheap. Check it out to see more healthy family recipes!
I've also linked up to Susieqtpies Scraps of Life's Halloween Linky Party. Check her out for more fun Halloween recipes and ideas!
*Edited 9/30/11 to add: I've linked up to CreateLive's pumpkin recipe linky party!
Thursday, October 21, 2010
*Edited 9/30/11 to add: I'm linking up to CreateLive's pumpkin recipe linky!
Monday, October 18, 2010
1 1/3 c flour
2/3 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice
3 T applesauce
1/4 c honey
1/2 c milk
1/2 c pumpkin puree
1 medium Apple, peeled and grated
Mix all dry ingredients together. Mix wet ingredients together. Then mix the dry ingredients with the wet and pour into greased muffin tins. Bake in a 350 degree oven for 10-15 minutes if making mini muffins and 18-20 minutes for full size muffins.
*This is not a super sweet recipe. Again, I wanted to be able to use it as a relatively healthy breakfast or snack. If you want to sweeten it up a little bit, I would reccomend adding another 1/4c of sugar or some chocolate chips (like I did for the one above!).
*Edited 10/21 to add: I've linked this up to Family Food Fridays at Get Healthy Cheap. Check it out to see more healthy family recipes!
Wednesday, September 8, 2010
Tuesday, September 7, 2010
Friday, August 27, 2010
Wednesday, June 30, 2010
Wednesday, June 23, 2010
Monday, June 21, 2010
Sunday, June 20, 2010
1/4 c garlic, lemon and basil infused olive oil
1/2 box spaghetti, cooked according to package directions
1/2 c sun dried tomatoes, julienned
juice from 1 lemon (optional)
parmesan cheese (optional)
Combine all ingredients and serve.
Inspired by The Entertaining Kitchen
Saturday, June 19, 2010
1 c oil
4 cloves garlic
1 lemon skin
handfull of basil
Combine all ingredients in a saucepan over high heat. Once it starts boiling, turn heat off and let sit for 1 hour. At this point it is ready to be used or stored.
The Entertaining Kitchen
Friday, June 18, 2010
2 Tablespoons grated Parmesan cheese
1/3 c flour
salt & pepper
4 Tablespoons olive oil
4 Tablespoons butter, divided
1/2 cup white wine (can substitute chicken broth)
3 Tablespoon lemon juice
1/4 cup brined capers
1/4 cup fresh parsley, chopped
If cutlets are too thick, place them between 2 layers of plastic wrap and pound with meat hammer (or rolling pin in my case) until they reach 1/4 inch thickness. Dredge chicken in a bowl filled with the combined flour, Parmesan, and salt and pepper. Prepare a skillet by heating olive oil and 2 tablespoons of the butter over medium high heat. When thoroughly heated add the chicken and cook until browned, about 3 minutes per side. Remove the chicken and add wine, lemon juice and capers to the pan, scraping up the brown bits from the chicken. Reduce the sauce by half, then whisk in the remaining 2 tablespoons of butter. Serve the sauce over the chicken and top with chopped parsley.
Thursday, May 20, 2010
Thursday, May 13, 2010
Wednesday, May 12, 2010
1/4 c onion
1 clove garlic
1 yellow crookneck squash
1/2 c corn (frozen or stripped from the cob)
1/4 c green chile, roasted, peeled, and chopped
1/8 c milk
1/2 c cheese (cheddar or pepperjack)
Saute the onion, garlic, squashes and green chile in a little bit of olive oil. When tender, add corn & stir. Put in a casserole dish or pyrex bowl, add milk, cover with cheese, and place in 350 oven just until cheese is melted.
*Measurements in this recipe are approximate. I just do it to taste, and adjust the measurements based on how many I'm serving, their tolerance for green chile, etc. Trust me, there's not much you can do too mess up this dish. Any combination of the ingredients would be tasty!
Friday, May 7, 2010
Thursday, April 22, 2010
Tuesday, April 20, 2010
18 oz cream cheese, room temperature
1/2 c mayonnaise
1 tsp mustard
2 tbsp powdered sugar
1/2 tsp garlic powder
1-2 tsp Cajun seasoning
1/2 c white wine
2 tsp lemon juice
1 tsp lemon zest
3/4lb lump crab meat, fresh or canned
1/4 c chives, chopped
day old french bread, cut into 1 inch cubes
Mix all ingredients and place in an electric fondue pot or double broiler on medium-low heat, except bread and pears. Stir continuously until everything is melted and well combined. Serve with bread and pear slices.
I don't have a double broiler, so I boiled water in a saucepan, and placed the ingredients in a metal bowl placed over the boiling water.
Adapted from Simply Recipes
Wednesday, April 14, 2010
Friday, April 9, 2010
Thursday, March 25, 2010
Wednesday, March 24, 2010
Tuesday, March 23, 2010
- I know it sounds like an incredibly short time to cook the meat, but remember that it will continue cooking after you remove it to the pan. Cook it as directed and it will be perfect medium rare deliciousness. (Trust me, I cooked it longer and some of the pieces were overcooked!)
Sunday, March 21, 2010
1 tbsp cold water
2 tbsp boiling water
4 oz semisweet chocolate chips
4oz cream cheese, cubed
3/4 c heavy cream
1/2 tsp sugar
3 egg yolks
1/4 c sugar
3 tbsp flour
1 tsp unflavored gelatin
1 3/4 c heavy cream
1 tsp vanilla extract
1 1/2 c heavy cream
2 tbsp butter
18 oz semisweet chocolate chips
Prepare cake according to package directions. Let cool and cut in half. Press into the bottom of a springform pan.
Melt chocolate and cream cheese together, then let cool. Add cold water to gelatin and let sit for 1 minute before adding boiling water. Stir until dissolved and clear, the let cool. Whip cream and sugar together. Once the cream starts to thicken, add the gelatin and continue whipping until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Fold in the remaining cream, spread over the cake layer, and put in the freezer to set while you prepare the custard layer.
Beat egg yolks until pale. Beat in sugar, flour and gelatin until well mixed. Bring cream and vanilla extract to a boil. (Be careful not to burn!) Slowly add cream mixture to egg mixture, stirring constantly. Pour entire mixture through a strainer back into the pan and cook until custard begins to thicken. Cool slightly, pour over the mousse layer, and return to freezer to set while you prepare the icing layer.
Bring butter and cream to a boil, pour over chocolate, and let sit for 5 minutes. Stir until smooth, and let cool and harden a bit. Remove the cake from the freezer, and remove the collar from the springform pan. Cover top & sides with icing and sprinkle the top with extra chocolate chips. Refrigerate until set and then serve. Enjoy!
- Eat this responsibly. Friends don't let friends eat half a cake in less than a week!
Wednesday, March 10, 2010
I know that everyone has their own special family recipe for meatloaf, but this is mine. It's simple, straightforward, fast, and relatively likeable due to it's use of barbecue sauce instead of ketchup and it's lack of vegetables. I personally don't like veggies in my meatloaf, it's like having veggies in a hamburger. Yuck. If you are looking for ways to sneak veggies in, I think substituting some sort of pureed veggie for the ketchup would do the trick.
1 lb ground meat (I used turkey)
3/4 c breadcrumbs
1/4 c ketchup
1/2 c barbecue sauce
Mix all ingredients together except barbecue sauce, put in a loaf pan, and cover with barbecue sauce. Bake in a 350 degree oven for 30 minutes, or until cooked through. To make it more kid friendly, set apart a small amount and cut shapes using cookie cutters. Bake these on a baking sheet for about 15-20 minutes.
Monday, March 8, 2010
russet potatoes, peeled and cut into fries or wedges
salt and pepper
Soak potatoes in hot water for 10-30 minutes. Meanwhile spray a baking sheet with cooking spray. Drain the potatoes and pat dry with paper towels. Toss with a small amount of olive oil and place on the baking sheet. Sprinkle with salt and pepper. Cover tightly with foil and bake in a 475 degree oven for 5 minutes. Remove the foil and bake another 15-20 minutes. Flip the fries over and bake another 5-10 minutes until golden and crisp. When finished, place on a paper towel to drain any additional grease and serve.
Friday, March 5, 2010
Thursday, March 4, 2010
3 over ripe bananas, mashed
1 cup chocolate soy milk
1 tablespoon baking powder
3 cups old fashioned or rolled oats
1 teaspoon vanilla
3 tablespoons mini chocolate chips
Mix all the ingredients together and put in lightly sprayed or lined muffin cups. Bake for 20-30 minutes in a 375 degree oven. Cool on wire racks. Makes 12-15 cups.
Wednesday, March 3, 2010
- I always have leftovers, and that's OK! Spend an extra couple minutes after dinner putting together burritos with the leftovers and you'll have breakfast for the rest of the week!
- I love making this meal for new moms. Take this, along with some fresh fruit and cinnamon rolls for dessert and this is the perfect meal!
Tuesday, March 2, 2010
Monday, March 1, 2010
- In the original post, there is a recipe for mint frosting. I just used half a container of store-bought cream cheese frosting and added 1 tablespoon of peppermint extract.
- I think you could achieve a similar taste by adding crushed Thin Mints to a boxed chocolate cake mix.
*Sorry for the previous messed up entries in your feed reader. Blogger was freaking out on me!
Sunday, February 28, 2010
2 sweet potatoes, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 small onion, chopped
2-3 cloves garlic, minced
1 can kidney beans, drained and rinsed
1 lb mixed vegetables, frozen
1 lb pasta, cooked according to package directions
1 lb sausage, cooked
8oz sharp cheddar cheese
Boil the sweet potatoes, carrots, celery, onions and garlic in just enough water to cover them. When they are soft, transfer in batches to a blender and puree with a little bit of the water they have been boiled in. Return puree to a pan and add beans, veggies, pasta, sausage, and cheese. Stir until combined and cheese has melted.
- This recipe makes a lot, maybe 15-20 servings. I didn't realize this and ended up freezing half the batch.
- I used frozen peas and carrots instead of mixed veggies. You can probably use whatever you have available and it would taste fine.
- My family tends to dislike visible vegetables so I pureed everything again after I added the beans and frozen veggies. I think there's nothing wrong with a little trickery if it gets your family to eat something healthy.
- You might want to use more meat. I only used enough for half the batch so that we could eat the other half on Lenten Fridays if we needed to.
Friday, February 26, 2010
2 chicken breasts, boneless, skinless
Salt and pepper
Place your chicken between two pieces of Saran wrap and pound to 1/2 " thin with a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper and then cook in a skillet that has been lightly sprayed with cooking spray for about 3 minutes on each side. Place the chicken in a casserole dish or baking sheet that has been either covered in foil or sprayed lightly with cooking spray. Top with enough breadcrumbs to cover most of the surface and spray very lightly with cooking spray. Meanwhile, heat tomato sauce in a small saucepan and season to taste with dried seasonings. Add sauce to top of chicken and sprinkle with mozzarella. Bake in a 350 degree oven for 20 minutes or until chicken is cooked through with no more pink in the middle.
Thursday, February 25, 2010
4 cups vegetable stock
1/4 cup onion, chopped finely
1 cup arborio rice
1 tablespoon butter
2/3 cup peas
1/2 cup parmesan cheese
In a large skillet, saute the onion in a little bit of olive oil. Add the rice and stir until nicely browned. Add the vegetable stock 1/2 cup at a time, waiting until the liquid has absorbed before adding the next cup. This process should take about a half an hour. When all the liquid is absorbed, the texture should be moist and creamy. Add butter, peas, and parmesan and stir to combine.
- On Hell's Kitchen they always make a green risotto, but I'm not sure what vegetable it is. I think next time I would puree the peas so that the whole dish is green, then maybe I could add some fresh herbs into the puree as well.
- I 'm sure you could make this with any type of rice, you just wouldn't get the same creamy texture.
Wednesday, February 24, 2010
tortillas or wraps (I used spinach herb wraps)
Sliced turkey breast, or any other meat
Sliced cheddar, or any other cheese
Any toppings of your choice (Salsa, green chile, and bacon are a few other toppings I want to try.)
Lay out your tortilla or wrap and place ingredients on one half. Fold the other half over the ingredients and cook in a lightly greased George Foreman for 5 minutes or until warmed through and cheese has melted. If you don't have a George Foreman, cook for 5 minutes on each side in a non-stick skillet.
Monday, February 22, 2010
4 turkey tenders
8 slices bacon, cooked and cut in half
1/4 cup mustard
1/4 cup honey
2 tablespoon mayonaisse
1/2 tablespoon dried onion flakes
1 cup cheddar cheese
Mix honey, mustard, mayonaise, and onion flakes in a bowl. Place the turkey in a 8x8 casserole dish that has been lightly coated with cooking spray. Cover with the honey mustard mix and top with bacon and cheese. Bake in a 350 degree for 30 minutes or until chicken is cooked through.
*The original recipe adds mushrooms. I didn't have any, but next time I would definitely try this.
Sunday, February 21, 2010
Saturday, February 20, 2010
4 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons ginger
1 teaspoon cloves
1 tablespoon cinnamon
1 teaspoon chili flakes
1 teaspoon + 1 pinch turmeric
2 lbs chicken breast
2 cups chicken stock
1 cup dates, pitted and chopped coarsley
1/2 cup raisins
1/4 cup cilantro, minced
1/4 cup parsley, minced
3/4 cup slivered almonds, toasted
Salt and pepper to taste
6 sheets phyllo dough
powdered sugar and cinnamon
Saute onions in a bit of olive oil for 5 minutes or until translucent. Add garlic and spices and cook for 1 minute or until fragrant. Add chicken and chicken stock. Cook for 30 minutes or until chicken is cooked through. Remove the chicken and shred. Return to the pan along with the eggs, dates, raisins, cilantro, parsley, salt and pepper. Incorporate all the ingredients together.
Prepare your phyllo dough on a flat work surface. Lay out one sheet and brush with olive oil until the whole sheet is moistened. Lay another sheet tilted 45 degrees on top of the first and brush with olive oil. Repeat with 4 more sheets (6 total) tilting each 45 degrees from the previous one. Lay the phyllo dough in a 9 inch springform pan and fill with the chicken mixture. Fold the overhanging dough over the top to seal the pie. Brush olive oil on the top. Bake in a 375 degree oven for 30-45 minutes or until brown. When cooled, top with powdered sugar and cinnamon and serve.
*To toast the almonds, spread them in a single layer on a baking pan. Bake in a 350 degree oven for 10-15 minutes or until golden. You can use untoasted almonds, but toasting them releases their flavor.
*If you don't have a springform pan, a regular pie pan would be fine, you would just have to scoop out the servings.
*If you are using a larger pan (I used a 10 inch), your phyllo dough won't close over the top. Simply prepare another 6 pieces of dough as above and cover the top, tucking in the extra around the sides of the bottom crust.
*The original recipe calls for saffron, but this is not an ingredient readily available in my area. If you are using saffron, use a pinch in place of the extra pinch of tumeric.
*Tumeric stains! I didn't wipe up the juice from the chicken that fell on my counter until several hours later, and by then it had already left quite a stain. I managed to remove most of it with the magic eraser, but please be careful with this.
Friday, February 19, 2010
1/2 onion, diced finely
1 lb Turkey tenders, diced
1lb turkey sausage, diced and casings removed
1/2 red, yellow, and green bell pepper each, finely diced
1 jar salsa
1 can tomatoes, diced
4 cups chicken broth
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon thyme
1 1/2 c rice
Saute onions in a bit of olive oil until translucent. Add chicken to the pan and brown. Add sausage and cook thoroughly. Add bell peppers, salsa, tomatoes, chicken broth & spices and simmer for 15 minutes. Meanwhile, cook rice according to package directions. When cooked, add rice to the turkey mixture and serve.
1 cup cranberries
1/4 cup juice from jar of maraschino cherries
3/4 cup water
1 tablespoon sugar
1 tablespoon cornstarch
1/8 cup brandy
vanilla ice cream
Mix sugar and cornstarch in a small saucepan. Add water and juice a little at a time and cook, stirring constantly for 1 minute. Add cranberries and cook 3-5 more minutes or until soft, stirring constantly. Pour into a flame-proof dish. Add brandy to the top and set on fire. Before serving, blow out the flames and pour over vanilla ice cream.
Wednesday, February 17, 2010
Sunday, February 14, 2010
- I don't think it matters too much what type of wine you use. I used a fruity Pinot Grigio, but I'm guessing a dry wine would work well too.
- I'm guessing this could be adapted fairly easily to the crockpot. If I were to try it, I would saute the onions and garlic, then brown the sausage in the same pan. Then I would put all the ingredients in the crockpot except the cream and cook on low for 3-4 hours, adding the cream right before serving. If anyone tries it this way, please let me know in the comments!
Wednesday, February 10, 2010
Sour Cream (I use plain yogurt)
anything else you have on hand
Clean the potatoes, poke holes in them with a fork and rub them lightly with olive oil. Bake in 350 degree oven for 1-1.5 hours. When finished, let cool and top with desired toppings.
- This is a great way to get kids involved in meal prep. They'll love choosing their own toppings and making the potatoes to their liking.