Friday, August 29, 2008

Crockpot Chicken Scampi

Well, I made this recipe yesterday for the first time. It was SOOOO GOOD!! My house smelled amazing, but I really love garlic! I am pleased to say there were NO leftovers!!



The Menu:Crockpot Chicken Scampi

The Origional Recipe:
I got this off of babycenter which cyndy posted it from the Gooseberry Patch, favorite chicken recipes cookbook.
Chicken Scampi
25 min 10 min prep
SERVES 2-3 , 1 13x9 pan

4-6 garlic cloves, pressed
2 T fresh parsley, chopped
2 T lemon juice
1 tsp garlic powder
1 tsp dried oregano
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup white wine or chicken broth
1/4 cup chili sauce
2 boneless skinless chicken breasts, bite-size pieces
angel hair pasta or linguine, cooked per pkg directions
grated romano cheese, for sprinkling

Preheat the oven to 450; grease a 13x9 pan.
In the pan, combine everything except the pasta and cheese.
Bake for 15-20 minutes (chicken should be white inside).
Serve over pasta, sprinkle with cheese.

The way I made it my own:
Well, I thought the crockpot sounded like a great idea! I have to double everything for the kids to eat too! I think it turned out great!




Chicken Scampi

SERVES 4-6

6 garlic cloves, pressed
4 T fresh parsley, chopped
4 T lemon juice
1 tsp garlic powder
1 1/2 tsp dried oregano
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup white wine
1/4 cup chicken broth (or I used 1/4 water and 1/2 tsp. herb ox chicken bullion salt free)
1/2 cup chili sauce
4-6 boneless skinless chicken breasts, bite-size pieces
angel hair pasta or linguine, cooked per pkg directions
grated romano cheese, for sprinkling

In crockpot, combine everything except the pasta and cheese.
Cook on low 6-8 hours until chicken is no longer pink inside
Serve over pasta, sprinkle with cheese.

Wednesday, August 27, 2008

Crockpot Chicken and Stuffing

Well, today is a quick supper with chicken and stuffing in the crockpot! So simple!


The Menu:
crockpot chicken and stuffing
roasted broccoli and garlic


The Original Recipe:
I believe this is my own recipe. You can also bake this in the oven, and I just converted it to the crockpot. Why not, right!?!


Crockpot chicken and stuffing

4-6 chicken breasts, thawed
1 box chicken flavored stuffing
1 can cream of mushroom or chicken soup
1 can (soup can) water
1 tbls. butter
poultry seasoning
salt and pepper

spray crockpot with cooking spray. add chicken in bottom of crockpot and sprinkle with poultry seasoning, salt and pepper. In seperate bowl mix stuffing, water and butter together. Spread over chicken. Cook on low 6-8 hours or until chicken is no longer pink.


Side Dish:
This recipe is for cauliflower, but you can use any vegetable and roast. It is delish!
found on babycenter, once again!

1 head of broccoli (or cauliflower or whichever veggie you want)
4-5 cloves of garlic, peeled and chopped
1 tsp olive oil
salt and pepper to taste

Bake 450 degrees

chop up broccoli, place on baking sheet, add olive oil , garlic, salt and pepper; toss to coat. Bake for 10-15 minutes until tender.

Tuesday, August 26, 2008

Canning Spaghetti Sauce

Oh man! What a morning!! I canned LOTS of Spaghetti Sauce and some plain tomaotes, too. I think we are stalked up for the winter, and there are still a ton of tomatoes out there!



The Menu:



Spaghetti Sauce

The Origional Recipe:


This is my own recipe. I just measure in my hand and taste, so this is a rough draft of everything that is in my sauce. You will have to adjust everything to your taste

Spaghetti Sauce

6 dozen tomatoes (all shapes and sizes, but roughly 6 doz. to fill a 12 Quart Pot)


3 small cans tomato paste (to thicken)


2 stalks celery


2 large onions


4 cloves garlic


4 large carrots


3 green bell peppers


1 small squash (or zuchinni)


4 tablespoons Italian seasonings


3 bay leaves


salt and pepper to taste

12- 1Qt. Jars


Cook tomatoes in boiling water for 3 minutes to blanch. Quickly place out of hot water into cold ice water to cool down. After cooling, drain and remove skins. Skins should peel of very easily, and I also take out core. Gently peel some of the pockets back on the tomato and remove the seeds. I didn't do this with them all, but maybe half.

In food processer, chop celery, onion, garlic, carrots, bell peppers and squash together; you may have to add a few tomaotes for the liquid.

Add remaining tomatoes to large stock pot, add in ingredients from blender and seasonings.bring to a simmer and cook for atleast 1 hour reducing the liquid. If it isn't thick enough add another can of tomato paste and adjust seasonings. TAKE OUT BAY LEAVES! Blend with stick blender for smoother consistancy.When it is thick and tastes how you want it pour into 1 quart jars. It should make about 12 jars. Hot water bath for 15 minutes, take out and let cool to seal.

Monday, August 25, 2008

Italian Beef

Well, when I lived in Illinois they had a sandwhich called, "Italian Beef"
"An Italian beef is a sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930s The bread itself is often dipped into the gravy, and the sandwich is typically topped off with Chicago-style giardiniera (called "hot") or sauteed, green Italian sweet peppers (called "sweet")."

Out here where I live you CANNOT find Italian Beef. I have a friend who has sent me some from Illinois about 1x a year so far! MMMM! It is GOOD!!

So, shopping, not to long ago, I found some frozen Italian beef. The store since then doesn't carry it, or gets a VERY LIMITED supply, luckily I bought some before they had none left. So, that is what we are having tonight... however, I have a few recipes I found for Italian beef at home. It isn't nearly as good as what you get in Chicago, but it was good... Here is the recipe I put together from those. If you must absolutely have Italian beef, like I do.. this does the trick!

The Menu:
Italian Beef

The Original Recipe:
I looked recipes up online and this is what I put together.

Almost Italian Beef
3lb. beef roast
1 pkg. Italian salad dressing mix
1 pkg. au jus
2 cups water
1 tsp. oregano

toppings:
6 buns/rolls
giardiniera
provolone cheese

Mix roast, mix, au jus, water and oregano together in crockpot. cook on low for 6-8 hours. pull beef apart. Place on buns add giardiniera and cheese.. pop in microwave to melt cheese.. add some juice to the bread to make it all soggy (the best way!) or place juice in bowl and dip

Sunday, August 24, 2008

BBQ Pork Sandwiches

I made some fine BBQ pulled pork sandwiches the other day, and better yet, it was done in the crockpot!!


The Menu:
BBQ Pulled Pork Sandwiches


The Origional Recipe:This is my very own!! I happen to think it tates wonderful, and my family does too! They even ate the leftovers!!
BBQ Pulled Pork sandwiches

2 lb. pork roast or loin
2 cups ketchup
2 tbls. mustard (or 1 tsp. dry yellow mustard)
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. pepper
4 tbls. brown sugar
1 tbls. worstishire sauce
1 tbls. soy sauce
1 tbls. apple cider vinegar
1 tbls. honey
1 tsp. smoked paprika

mix all ingredients together. Add into crockpot along with pork roast. Cook on low for 8 hours or high for 6 hours. Serve on buns!

Home Made Pizza Sauce for canning

Here we go!! This is my recipe for canning pizza sauce!

*I want to update. WE have used a can of this sauce for pizza and it tastes EXACTLY like what we buy in the store!! I feel that I have done a great job! Go me!! :oP
The Menu:

Pizza Sauce




The Origional Recipe:I had no clue how to do this, but everyone insisted that the house smelled, and that it tasted like pizza sauce!
4 dozen garden fresh tomatoes
1 can tomato paste (optional)
1 large onion
2-3 garlic cloves
15 fresh basil leaves (add more to taste)
2 tsp. oregano (I also added 1 tsp. fresh)
2 bay leaves
salt and pepper to taste
1 tbls. sugar (cuts out the acid but may omit)
1/2 large yellow squash (or zucchini)(optional)

Cook tomatoes in boiling water for 3 minutes to blanch. Quickly place out of hot water into cold ice water to cool down. After cooling, drain and remove skins. Skins should peel of very easily, and I also take out core. Gently peel some of the pockets back on the tomato and remove the seeds. I didn't do this with them all, but maybe half.

In a blender add a few tomaotes, onion, garlic, basil, oregano, squash and salt and pepper; blend. Add remaining tomatoes to large stock pot, add in ingredients from blender.
bring to a simmer and cook for atleast 2 hours reducing the liquid. If it isn't thick enough add a can of tomato paste and adjust seasonings, add sugar. TAKE OUT BAY LEAVES! Blend with stick blender for smoother consistancy.

When it is thick and tastes how you want it pour into 16 oz. jars. It should make about 12 jars. Hot water bath for 15 minutes, take out and let cool to seal.

Brownies!

How could I forget some yummy desserts that I bake! I am not much of a baker. I should say, that every time I try to bake, it never works out. I can't measure for beans... I can cook only becasue I never follow directions, and I just add and taste. You cannot do that with baking! So, this recipe is very easy to follow!

The Menu:
Easiest Ymmiest Brownies

The Origional Recipe:
Yet another recipe my stepmom gave me.

Easiest Yummiest Brownies

1 box Devils food cake mix
1 Small bag chocolate chips
1 small box Instant chocolate pudding
2 cups Milk

Preparation
Mix pudding and milk together. Add cake mix and chocolate chips. Use a whisk to mix all together. Bake 375 degrees for 25-30 minutes or until toothpick comes out clean

French-Toasted Ham, Turkey and Cheese Sandwich

We had a yummy new sandwhich yesterday. It was like a reuban, but not, but really good! Is that a sentance? Anyway, onto the sandwhich!

The Menu:
French-Toasted Ham, Turkey and cheese sandwich
The Origional Recipe:
Found on Recipezaar. We used whole wheat bread and swiss cheese.

French-Toasted ham, turkey and cheese sandwich

Ingredients

12 slices bread (use firm bread such as white or rye bread)
prepared yellow mustard (use as much as you want)
6 slices ham, thinly sliced
6 slices chicken or turkey, thinly sliced
6 slices swiss cheeseor cheddar cheese (use thin slices)
3 eggs, slightly beaten
1 cup milk
1/2 teaspoon salt
black pepper
softened butter(for the bread and frying)

Directions
1Spread the inside of each slice of bread with prepared mustard.
2In a shallow dish combine the milk eggs, salt and pepper; whisk to combine thoroughly.
3Make 6 sandwiches layering 1 slice ham, 1 slice turkey and 1 slice cheese (can use more more).
4Lightly brush the outside of the sandwiches with melted butter.
5Melt butter in a skillet over low heat.
6Dip the sandwich/s in the milk/egg mixture, turning to coat each side.
7Brown in the skillet.

Wednesday, August 20, 2008

Replaceable Cream Soup

Well, there are recipes that call for "cream of" soup and if you don't have any lying around or you would prefer to not use it with all the "extra" added ingredients... there is an alternative! Make your own!


The Menu:
Basic Cream Soups


The Original Recipe:
I found this on Babycenter, once again! I love that place!

Basic Cream Soups

Ingredients:

3 Tbls butter
3 Tbls. Flour
1/4 tsp. Salt
1 cup Milk

Preparation:
Melt 3 tbsp margarine in small saucepan, blend in 3 tbsp flour and 1/4 tsp salt. Cook and stir until bubbly. Using a wire whisk, stir in 1 cup milk and cook just until smooth and thick.
Add spices if desired.

You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc

Mushroom Soup: Add 1/2 cup finely chopped mushrooms

Celery Soup: Add 1/2 cup minced celery

Potato Soup: Add 1 cup diced potatoes, cooked

Vegetable Soup: Add 3/4 cup mixed vegetables, cooked

Broccoli Soup: Add 1 cup chopped broccoli, cooked

Asparagus Soup: Add 1 cup chopped asparagus, cooked

Cook's Notes
Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

Sunday, August 17, 2008

Fresh Tomato Salad

The Menu:
Fresh Tomato Salad

Here is a yummy recipe that I tried the other day. It would also taste good with some cucumbers chopped up in it! Found on babycenter from Michelle! Thanks for the yummy recipe!

Fresh Tomato Salad

4-5 tomatoes, cubed (more if desired)
1/3 cup purple onion, chopped
1 clove garlic, minced
1 tbls. balsalmic vinegar
1 tsp. dijon mustard
2 tbls. olive oil
6-8 leaves of fresh basil, chopped

combine balsalmic vinegar, mustard, garlic, and olive oil, mix well with whisk. Add in tomatoes and basil. chill for atleast 4 hours and serve.

Chicken Alfredo Pizza

Well, I am slacking at this blogging thing. I have to many kids to keep up with first! Also, I would take lovely pictures of our food that I make, but we eat it before I even think about it, so here is yet again, another favorite recipe of mine that is, well, !G-O-N-E in our bellies! :oP


The Menu:
Chicken Alfredo Pizza


The Origional Recipe:
I found this on Babycenter Recipe Board and it is Delish to say the least! I used this recipe and only omitted the mushrooms. I think it tastes GREAT as is! Ok, so I thought of something, I added in Salt Free Grill Mates for Chicken when I cooked the chicken. It gave it more flavor!

Chicken Alfredo Pizza

Sauce:
2 Tbsp butter
2 Tbsp. flour
1/4 tsp. salt
1/4 tsp. poultry seasoning
1 c. milk
1/4 c. freshly grated Parmesan cheese
Freshly ground black pepper to taste

Toppings:
Diced grilled chicken to taste
Diced green pepper to taste
Diced red onion to taste
Sliced mushrooms to taste
8 oz. shredded mozzarella cheese

Melt butter in saucepan over medium hear until bubbly and foaming. Whisk in the flour and salt and poultry seasoning until bubbly and smooth. Gradually add milk, whisking continually. Cook until just smooth and thickened and then whisk in Parmesan cheese. Spread on unbaked pizza crust. Sprinkle desired toppings over sauce and top with mozzarella cheese. Bake in 425 degree oven for 12 to 15 minutes.

Wednesday, August 13, 2008

Pasta Salad

Well, we got invited out to eat at my dad's house, so I decided to make some pasta salad to go along with it.


The Menu:
Pasta Salad

The Origional Recipe:
This recipe is inspired by my stepsister-in-law!! Somtimes I add extra veggies and sometimes I leave things out. It all depends on your taste!

Pasta Salad

Ingredients
1 Large box spiral noodles
1/2 head Broccoli head chopped
1/2 head Cauliflour head chopped
1 Small purple onion chopped
1 Medium green bell pepper chopped
1 jar Pitted black olives chopped (optional)
1 dozen cherry tomatoes
1/2 (8oz.)  Block hot pepper jack cheese cubed
1/2 (8oz.) Block colby and monteray jack cheese cubed
1/2 pkg. Pepperoni (already sliced), quartered
1 bottle Italian dressing


Preparation
Boil noodles according to pkg. Let noodles cool, then add the remaining ingrediants and only 1/2 bottle of Italian Dressing, mix well. Chill and serve. Right before serving add more Italian dressing to spruce up the flavor. If you want to use the whole head of vegetables and block of cheese, you might want to use 2 boxes of spiral noodles. This makes a nice big bowl to share!

Tuesday, August 12, 2008

8/12/08 Seasoning Mixes

I have been so busy that we have had major leftovers from the stuffed peppers and the meatloaf!! I cannot believe how many days that feeds us. Not to forget that we had VBS and a cookout and camping. Oh how busy! So, for the agenda today I will give you a new recipe because I haven't cooked in a week or so!

Here are some seasoning mixes that I use as substitutes for the packet stuff you can get in the store (example is the meatloaf that used the packet of onion soup mix. You can use this instead)... with out all the sodium!


The Menu:
Onion Soup Mix
Ranch Seasoning Mix
Italian Dressing Mix
Taco Seasoning Mix


The Origional Recipes
I do believe these are my own versions of ones I have found on the internet...

Onion Soup Mix

Ingredients
4 teaspoons Beef bouillon granules (if using low sodium add 1/2 tsp. salt)
8 teaspoons Dried onion flakes
1 teaspoon Onion powder
1/4 teaspoon pepper
1/4 tsp. parsely flakes

Preparation
use instead of buying soup mix packet




Ranch Seasoning Mix

Ingredients
1 cup Dried parsley flakes
1/4 tsp. Ground black pepper
1/4 tsp. Salt
1/4 cup Garlic powder
1/4 cup Onion powder
Pinch dried thyme
2 Tbls. Dried dill

Preparation
Mix all ingredients and place in air tight jar.
*If you want that milky flavor added, mix in 1/2 to 1 cup powdered milk or powdered buttermilk.




Italian Dressing Mix

1/3 cup Powdered Parmesan cheese
1 tbsp. Garlic powder
1 tbsp. Onion powder
1 tbsp. Paprika
2 tsp. Celery seed
1 tbsp. Sesame seeds
1 tbsp. Dried Italian seasoning blend
1/2 tsp. Salt
1/8 tsp. Pepper

Preparation
Measure all into a ziploc baggie & seal until ready to use




Taco Seasoning Mix

INGREDIENTS
1 tablespoon cornstartch
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 tsp. ground corriander
1 teaspoon sea salt
1 teaspoon black pepper

DIRECTIONS
Mix all ingredients together. Store in an airtight container.

Friday, August 08, 2008

Stuffed Peppers

Oh man! These things were soooo good!! I didn't stuff peppers for the little ones, I made a meatball of sorts for them. I served them with mashed potatoes and used the juice for the gravey...

The Menu:
Stuffed Green Peppers
Mashed Potatoes


My Own Origional Recipe:
Yep! My very own!
Stuffed Green Peppers

Ingredients

2lb. Hamburger meat (uncooked)
4 slices Turkey bacon, cooked crispy and crumbled (may use regular, drained)
1 ½ cups brown rice, cooked
½ tsp. Chopped garlic
1 Med. Onion chopped
6 green peppers (may use red pepper, etc.), tops and seeds removed
green peppers chopped from around tops that were cut off
2 Eggs
1 tblsp. Parmesan cheese
1 tblsp. Italian seasonings
Salt and Pepper to taste
1 Large can Tomato sauce
1/3 can Water

Preparation
Mix first 9 ingredients together and stuff into green peppers. Pour half can of tomato sauce into bottom of baking pan or crock-pot. Place stuffed green peppers onto sauce and then pour the rest of the sauce over the stuffed green peppers. Sprinkle everything with Italian seasoning. I also added about 1/3 can of water to the sauce around the peppers. Bake 350 degrees for 1hr. or Crock-pot on low for 6-7hr.s or high for 3-4hr.s or until meat is cooked through.

Wednesday, August 06, 2008

Taco Pizza

It's that time of day again! Time for another quick supper before VBS!

The Menu:
Taco Pizza

The Origional Recipe:
This recipe happens to be my own!

Taco Pizza

Ingredients

1 can Pilsbury pizza dough
1 lb. Ground meat
1 Packet taco seasoning
1 can (small) refried beans
1 jar Taco sauce
2 cups Shredded mexican blend cheese

Toppings (Optional):
Lettuce
Tomato
Salsa
Sour cream
Olives
Green Onions
Avacado

Preparation
cook meat and taco seasionings together. Spread pizza dough over large cookie sheet. Spread can of refried beans on to pizza dough, topped with taco sauce and then meat and cheese. Bake 20 minutes or until dough is done. Add additional toppings before serving. *For a crispier crust, prebake your pizza dough on the cookie sheet for about 15 minutes.

Tuesday, August 05, 2008

Chili Verde

Well, we are going crockpotting today since we have VBS tonight. My house smells sooooo good right now! The meal inside my crockpot looks very appetizing to say the least! This is a great way to use up some of that summer zucchini.
I am not planning on having the kids eat this for supper tonight. It is very green and I dont think they will even want to look at it! They aren't feeling so great today, anyway.. I don't want a fight at the table. The kids will have grilled cheese and tomato soup with some grapes for dessert! :o) I'm such a good mom...

Along with this 'chili' I am making the Polenta that it calls for. I have never heard of Polenta before, so I googled it. Here is a video about it- Polenta Video (this is not me!) I love grits and if they are made from cornmeal, like grits, I have to love it!
*The updated Verdict: My husband and I will definitely eat this again... It is sooooooo Good! It is a very light supper, too. MMMM!!!

The Menu:Slow cooker chili verde
Polenta


The Origional Recipe:This is a Weight Watchers Recipe...
Slow Cooker Chili Verde
POINTS® Value: 8Servings: 4Preparation Time: 25 minCooking Time: 425 minLevel of Difficulty: Moderate

Ingredients
· 1 medium poblano chile
· 1 Tbsp canola oil, or 1 1/2 tsp each canola and olive oil
· 1 small onion(s), diced (about 1 cup)
· 1 large garlic clove(s), minced
· 1 medium zucchini, trimmed and diced
· 1 pound lean pork tenderloin, cut into 1-inch chunks
· 1 cup chopped tomatillos, about 3 small husked tomatillos
· 1/2 tsp ground cumin
· 1/8 tsp cayenne pepper, or 1/4 tsp chipotle chile powder
· 1/4 tsp dried oregano, crushed
· 1 tsp table salt
· 1/4 tsp black pepper
· 1 cup fat-free chicken broth
· 8 1/2 oz polenta, use half of a 17 oz prepared polenta log

Instructions
· Place poblano chile over open flame of stovetop and roast until browned all over, turning with metal tongs, about 5 minutes total. (Note: If you have an electric range, broil chile, turning every few minutes, until browned.) Place chile in a resealable plastic bag; close and set aside.
· Heat oil in a large skillet. Add onion, garlic and zucchini; sauté over high heat, stirring frequently, until tender, about 3 to 5 minutes. Spoon vegetables into a 3- to 5-quart slow cooker; add pork and tomatillos.
· Remove chile from bag and hold chile under running water; scrape off skin with fingers. Chop chile and add to slow cooker; add cumin, cayenne or chile powder, oregano, salt, pepper and broth. Cover and cook stew on low for 6 to 7 hours.

The Way I Made It My Own:Ok, so I added a few things... and I made it a bit thicker
Crockpot Chili Verde


Ingredients
· 1 medium poblano chile
· 1 Tbsp canola oil, or 1 1/2 tsp each canola and olive oil
· 1 small onion(s), diced (about 1 cup)
· 1 large garlic clove(s), minced
· 1 medium zucchini, trimmed and diced
· 1 1/2 pound lean pork tenderloin, cut into 1-inch chunks
· 1 cup chopped tomatillos, about 3 small husked tomatillos
· 1/2 tsp ground cumin
1/2 tsp groung corriander
· 1/8 tsp cayenne pepper
1 tsp. chili powder
· 1/4 tsp dried oregano, crushed
· 1 tsp table salt
· 1/4 tsp black pepper
· 1 1/2 cup water
1 1/2 tsp. chicken bullion
1 tablespoon cornstarch
· 8 1/2 oz polenta, use half of a 17 oz prepared polenta log

Instructions
· Place poblano chile over open flame of stovetop and roast until browned all over, turning with metal tongs, about 5 minutes total. (Note: If you have an electric range, broil chile, turning every few minutes, until browned.) Place chile in a resealable plastic bag; close and set aside.
· Heat oil in a large skillet. Add onion, garlic and zucchini; sauté over high heat, stirring frequently, until tender, about 3 to 5 minutes. Spoon vegetables into a 3- to 5-quart slow cooker; add pork and tomatillos.
· Remove chile from bag and hold chile under running water; scrape off skin with fingers. Chop chile and add to slow cooker; add chili powder, corriander, cumin, cayenne, oregano, salt, pepper, cornstarch, water and bullion. Cover and cook stew on low for 6 to 7 hours.
Side Dish:
The Origional Recipe:
from about.com
Polenta
Ingredients:
6 cups water
1 teaspoon salt
2 cups polenta (cornmeal)
3 tablespoons butter (optional)
grated cheese
tomato sauce to taste

Combine the Water and Polenta
First,pour the cornmeal and 2 cups of the cold water into a large bowl. Whisk it so there are no lumps. Next, pour the remaining 4 cups of water and the salt into a pot, and bring to a boil.
Stir the PolentaNow, gradually stir in the polenta and cold water mixture. Let the polenta and water simmer gently. Stir frequently, so there's no sticking. It will take about 30 minutes until it's very thick. At the end, mix in the butter.
Pour the Polenta Into a Buttered BowlButter a bowl for the polenta to cool. The polenta will take shape of the bowl after sitting for about 10 minutes. Once it's set, invert the polenta onto a flat plate. You can cut it into thick slices and top with tomato sauce and grated cheese.
The Way I Made it My Own:
I didnt want the tomato or cheese, and I halved the recipe and added a bit more flavor.
Polenta
Ingredients

3 cups water
1/2 teaspoon salt
1 cups polenta (cornmeal)
1 1/2 tablespoons butter
1 tsp powdered bullion
First,pour the cornmeal and 1 cup of the cold water into a large bowl. Whisk it so there are no lumps. Next, pour the remaining 2 cups of water and the salt and the bullion into a pot, and bring to a boil.
Now, gradually stir in the polenta and cold water mixture. Let the polenta and water simmer gently. Stir frequently, so there's no sticking. It will take about 10-15 minutes until it's very thick. At the end, mix in the butter.
Serve with the Pork Chili Verde as directed in the recipe.

Monday, August 04, 2008

Quick Meatloaf

Wow! It is August all ready! Where did the year go? I want a quick yummy meal tonight, and what better than to make some quick meatloaf with instant mashed taters and frozen corn! We went away for the weekend, so I don't have a ton of food in the house, and tonight starts VBS for us and the kids. I want to be able to have a good meal before we go!
I have a TON of recipes for meatloaf though, but I will save those for when I make them to post. Mmmmm... meatloaf... Ok, onto the recipe!


The Menu:
Quick Meatloaf
Instant Mashed 'Taters
Corn


My Own Recipe:
Ok, so this was given to me by someone a long time ago; my ex-mil. How I remember these things I will never know? This is the fastest way to make a delicious meatloaf!
Quick Meatloaf

Ingredients
2lb. Ground meat
1/3 cup Ketchup
1 cup Unseasoned breadcrumbs (or whole wheat)
1 pkg. Onion soup mix
1 large egg


Topping:
2 Tbls. ketchup

Preparation:

Preheat oven to 350 degrees. Combine all ingredients, except for topping ketchup, in large bowl. Place mixture in 9 x 5-inch loaf pan and add topping.
Bake for 1 hour, uncovered.

Cook's Notes
*For a healthier meatloaf, you ,may also use 3/4 cup wheat germ with 1/4 cup breadcrumbs to substitute 1 cup of breadcrumbs.

Side Dish:
Everyone knows how to read the box and make instant mashed potatoes, but I add a few extra ingredients to ours!

Instant Mashed 'Taters

1 1/2 tsp. salt
2 tbls. butter
3/4 cup milk
2 1/3 cup water
2 cups potatoes flakes
2 tsp. powdered chicken bullion (or 2 cubes)
1/2 tsp. thyme

prepare as per directions on the box, and add in the chicken bullion while boiling the water. Add the thyme while mixing in potatoe buds.