Tuesday, September 30, 2008

Potato Kielbasa Bake

I just wanted to add that I have made this a whole bunch of times, so far, and we love it every time. It is worth the making!!

The Menu:
Potato Kielbasa Bake

The Original Recipe:

I saw this on Rachael Ray show for budget meals. I had to double everything since I live in a household with 6 of us. I just didn't think this recipe was enough to feed us all. (I do have 4 boys, well, 5 if you count hubby!) even though she said it feeds 8. I didn't change the recipe enough to have "made it my own" I just doubled things.



Potato Kielbasa Bake


Ingredients
2 tablespoons EVOO - Extra Virgin Olive Oil, divided
1 pound kielbasa (Polish sausage), cut on an angle into 1-inch pieces
1 pound frozen, diced hash brown potatoes, defrosted
1 large onion, diced
2 cloves garlic, chopped
Salt and freshly ground black pepper
3 tablespoons flour
2 cups homemade chicken stock
1 cup milk
2 tablespoons yellow mustard
2 cups refrigerated sauerkraut
1 tablespoon butter
1/2 cup shredded Swiss cheese


Yields: 6 to 8 servings
Preparation


Preheat oven to 400ºF.
Heat a large skillet over medium-high heat with 1 turn of the pan of EVOO. Cook kielbasa until brown and crispy, about 3-4 minutes. Remove the sausage from the pan with a slotted spoon and set aside.
Add the hash brown potatoes into the same pan with the sausage drippings and cook until brown and crispy, about 4-5 minutes.

While the hash browns are crisping, place a medium-size skillet over medium-high heat with one turn of the pan of EVOO. Add the onions, garlic, salt and freshly ground black pepper and cook until tender, 5-6 minutes.
Sprinkle the flour over the ingredients in the pan and cook for about 30 seconds. Whisk in the chicken stock, milk and mustard. Bring the gravy up to a bubble, then reduce the heat and add the sauerkraut. Cook until the gravy has thickened and the sauerkraut is heated through, 3-4 minutes.

Stir the reserved kielbasa into the gravy and sauerkraut, and transfer the mixture to a 9x13” casserole dish. Top with the hash brown potatoes and a sprinkling of shredded cheese. Transfer to oven and cook until the cheese has melted.



What we thought of this Dish:

It Was sooooo YUMMY!! Oh man! It was good! There was plenty for everyone and a 9x13 pan was filled. I used 2 lb. of turkey Kielbasa and turkey stock I had frozen. I used 32 oz. bag of potatoes, too. It was just good! I will make this again for sure!

Tuna Artichoke Melt

Oh this is my favorite things to eat for lunch!! I took a picture of the mixture, which happens to not look that appetizing, but the flavor is amazing!



The menu:
Tuna Artichoke Melt

The Original Recipe:
I combined this recipe from others I have found. So, this is my Original Recipe

Tuna Artichoke Melt

3 english muffins (split to make 6)


1 large can tuna, drained and chopped

1 can artichoke hearts, drained and chopped

3 green onions, tops and whites, chopped

1 1/2 tsp. lemon juice

1 tsp. Italian seasonings

1/2 tsp. lemon pepper seasoning

1/4 tsp. garlic powder

1/4 tsp. cayanne pepper

6 thin sliced tomatoes

1/4 cup Parmesan cheese
 
 
Combine tuna, artichoke hearts, onions, lemon juic, seasonings (Italian, lemon pepper, garlic powder and cayanne).




Top each half of english muffins with mixture. Top with tomato and cheese.



Broil for 3 minutes until cheese is melted. Serve.

Saturday, September 27, 2008

Apple Pumkin Muffins

I attempted to bake. I love to cook, but baking isn't something I am all that good at, so here ya go!

The Menu:
Apple Pumpkin Muffins


The Original Recipe:
Apparently these were found on allrecipes via Taste of Home. I just made the apple pumpkin muffins and I put them on for 30 minutes (to begin with), and they had 5 minutes left, and it smelled like I had something starting to really be done.. I checked it and they were totally done.. so with my oven it was only 25 minutes to bake. I would keep an eye on them. I had 2 pans in there, too. Everyone Loved them, but I do want to change them. The Way I Made It My Own recipe follows...


Apple Pumpkin Muffins


2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine


DIRECTIONS
1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
2. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.


The Way I Made It My Own:
This recipe seriously needs changed up. There is to much sugar, and I want to add whole wheat flour to it. I am making adjustments here to how I would make it. It was good the original way, but to much is to much.


Apple Pumpkin Muffins

INGREDIENTS
1 1/2 cups all-purpose flour

1 cup whole wheat flour
1 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup canola oil
2 cups finely chopped peeled apples


Topping:

1/4 cup brown sugar

1/4 cup flour

3 tablespoons rolled oats
1/2 teaspoon ground cinnamon
3 teaspoons cold butter or margarine


DIRECTIONS
1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour, oats and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
2. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Thursday, September 25, 2008

White Chicken Chili

My house smells soooo good! I have made this before, and if I am making it again, you know it's good!





The Menu:

White Chicken Chili





The Original Recipe:

Where else would I have gotten this recipe, but off of Babycenter. I don't think we would eat wtih out that place! I make it as is. I don't really follow the directions, but it comes out the same since I get all the ingredients in there.



White Chicken Chili


Ingredients
2 cups Chicken broth
1/2 cup Dry white wine
1 tsp Lemon pepper
1 tsp Cumin seed
3 Boneless skinless chicken breasts cubed
1 tsp Olive oil
1 cup Chopped onion
2 cloves Garlic, minced
1 (16-oz) pkg Frozen shoe peg white corn, thawed
2 (4-oz) cans Diced green chilies
1/2 tsp Ground cumin
1 tsp Chili powder
2 to 3 t Fresh squeezed lime juice (1 whole lime)
2 (15-oz) cans Great northern beans, rinsed and drained
1 cup Whipping cream
1/4 cup Chopped fresh cilantro
1 cup Crushed tortilla chips
2 cups Shredded Monterey Jack cheese


Preparation
In a large saucepan, combine chicken broth, wine, lemon pepper and cumin seed. Bring to a boil. Add chicken breasts. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear. Remove chicken, leaving broth in saucepan. Break up chicken into bite-size pieces and return to saucepan. Meanwhile, heat olive oil in medium skillet over medium heat. Add onions and cook until tender. Add garlic and cook for 1 more minute. Add onion mixture, corn, green chilies, ground cumin, chili powder, lime juice, beans and cream to chicken. Stir to combine. Bring to a boil. Reduce heat to medium and slow boil for 5 minutes or until slightly thickened. Stir in the cilantro.
Cook's Notes
Ladle into bowls and garnish with 8 equally divided portions of tortilla chips and cheese.

Tuesday, September 23, 2008

Hot Dogs




The Menu:
Grandma Roberts' Maple Glazed Apples and Hot Dogs




The Original Recipe:
Ok, I made Grandma Roberts' Maple Glazed Apples and Hot Dogs for lunch, posted by Astrid. I never made it so I didn't want to change it the first time. I halved everything because it was for me and the two kids. I needed to try it on them first to see if I would make it for everyone. I cut the hot dogs up and the apples, and I peeled them. It is a good lunch dish, imo. I felt like I wanted to add baked beans to it and definitely corn bread... or make a casserole, and add the corn bread ontop for a crust. It would be good that way, too! I could also see using green pepper and onion to it in casserole form, too.. It was just sweet and good! My picture is a bit blury, as we ate most of it before I thought to take one, so I had to get close, lol. If I change the recipe in the future, I will post what I did.
Grandma Roberts' Maple Glazed Apples and Hot Dogs
1 T butter


2 T prepared mustard


3/4 c maple syrup (real, Dark Amber or Grade B works best)


1 lb hot dogs


6 medium-sized tart apples, cored and sliced to make thick rings with skins left on




Melt butter in skillet. Stir in mustard and maple syrup. Make slashes in hot dogs and add them together with the apples, to the sauce. Cover and simmer over very low heat for 10-15 minutes.This is especially good with cornbread and baked beans.

Chicken & Biscuits

How could I forget to share this recipe? It is an old time favorite of ours! A good standby for a warm meal on a cool fall day!


The Menu:
Chicken &Biscuits

The Original Recipe:
My stepmom makes this meal. I think she makes it a lot different than what I do now-a-days, but this is mine.

Chicken & Biscuits

2-4 bone in and skin on chicken breasts
2 tsp. low sodium chicken bullion
enough water to fill pot with chicken breasts in it
1 tsp. poultry seasonings
1/2 tsp. celery seed
salt and pepper to taste
1/2 cup flour
More water for flour


Place chicken in pot. Fill with water. Add seasonings and bullion. bring to a boil and turn to simmer until chicken begins to fall off bone. Remove carefully and place on plate to cool. DO NOT DRAIN WATER; leave it in the pot. Once cooled, remove chicken from bone, discarding bones and skin. place pieced chicken back into pot.
In separate bowl, mix flour and enough water to make a smooth paste. Gently whisk paste mixture into pot with chicken. Taste, add more seasonings/salt/pepper to taste. Bring back to boil whisking occasionally to avoid lumps.. once boiling, reduce and it should thicken. You want it thick. Serve on top of warm biscuits.

The Original Recipe:
I found this on the Internet! It is for home made Bisquick biscuits.

Homemade Baking Mix (AKA Bisquick)

Ingredients

5 ½ cups sifted flour
1 tsp baking soda
3 tbsp baking powder
1 cup shortening

Mix all ingredients well until crumbly. Store in an air tight container.


The Way I Made It My Own:
this was a lot easier!

Home Made Bisquick Biscuits

2 1/2Cups self rising flour
1/4 cup shortening

Mix all ingredients well, until crumbly. Add 1/4 cup milk or enough milk until biscuits form a dough.

Monday, September 22, 2008

Crockpot Salsa Chicken

I forgot about this crockpot dish! It is so easy and so yummy!


The Menu:
Crockpot Salsa Chicken

The Original Recipe:
I got this recipe off of babycenter and it is simple, yummy, and the kids love it.

Crockpot Salsa Chicken

Ingredients
4 Skinless, boneless chicken breast halves
1 pkg. Reduced sodium taco seasoning mix
1 cup Salsa
2 tbsp. Cornstarch
¼ cup Light sour cream

Preparation
Spray the crockpot with cooking spray.
Add the chicken breasts.
Sprinkle chicken breasts with taco seasoning.
Top with salsa. Cook on low for 6- hours. When ready to serve, remove the chicken from the pot. Then place 2 Tbsp. cornstarch in a small amount of water. Stir well and then stir the mixture into the salsa sauce in the crockpot. Stir in ¼ cup of sour cream. Mix well and place the chicken back in the crockpot.
Cook's Notes
Serve on warm tortiallas with lettuce, tomato, avacado, or any of your favorite taco toppings. * I add black beans to the pot, too.

Pepsi Roast

I have been so busy lately. I haven't had time to post at all!


The Menu:Crockpot Pepsi Roast

The Original Recipe:I got the recipe off of my husbands cousin. It is really good. I tried it with a pork roast, but his recipe called for a beef roast. It was still good!
Pepsi Roast

4-5 lb. roast of your choice
16 oz. pepsi
1 can cream of mushroom soup
1 pkt. onion soup mix
2 cloves garlic, minced

Place everything in crockpot and cook on high 4 hours or low for 8 hours. You can add potatoes, celery, carrots, whatever veggies you want, or have them on the side.

Monday, September 15, 2008

Party Dips and Beer Bread!

We have been so busy lately! Yesterday was 2 of my boys birthday party. I made a couple of dips for everyone to enjoy. I also made a bread to dip for one of them. I love them!



The Menu:
Spinach Dip
Hot Chicken Wing Dip
Beer Batter Bread


The Origional Recipe:
This Spinach dip is off of the back of Knorrs vegetable soup recipe.

Knorr Spinach Dip

1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

PREPARATION
Everyone loves our dip! Here's how we make it:
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.
A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Knorr Spinach Dip and garnish with a sprig of dill.
MAKES 4 cups dip

The Origional Recipe:
I got this recipe off of Babycenter. You can also buy the premade package stuff from Tastefully Simple. I served this with the Spinach Dip

Beer Bread

Ingredients
3 cups Self rising flour
1/2 cups Sugar
12 oz. Beer at room temperature (non light beer is best)
1 tbls melted butter

Preparation
Mix together and bake at 350 for one hour. Makes one loaf.

Cook's Notes
make sure beer is room temperature


The Origional Recipe:
I got this recipe off of my stepsister, but it is all over the internet. She got it out of a cookbook.

Hot Chicken Wing Dip

2 cans chunk chicken, drained
1/2 cup Franks red hot sauce
1 block cream cheese
1 cup Ranch dressing
1 cup shredded cheddar cheese

Mix first 4 ingredients together, add shredded cheddar on top. Bake 350 until melted and bubbly. Serve with Club crackers or tortilla chips

Tuesday, September 09, 2008

Sweet Chicken & Veggies

Well, I made my own sweet and sour chicken recipe, but I just called it Sweet Chicken & Veggies. My husband like it so much there was a HUGE bowl and pan of it, and it is now in a tiny tupperware bowl as a leftover. I cannot believe how much he ate! I guess I did good!



The Menu:
Sweet Chicken & Veggies
Fried Rice

The Original Recipe:
This derived from a bunch of different recipes and I put them together.

Sweet Chicken & Veggies

4 bnlss sknlss chicken breasts, cubed
1/2 18oz. jar of peach jam
3 tbls. soy sauce (used low sodium)
1 clove garlic, minced
1 tbls. honey
1 tbls. white wine
1 tbls. vinegar
1 tbls. brown sugar
2 tbls. cornstartch
2 cups Italian style mixed veggies

Mix all ingredients, except veggies, together and marinade the chicken.
Cook chicken until no longer pink. Add veggies. Serve with Fried Rice.

Just in case you cannot find the recipe for my fried rice:

Fried Rice

Ingredients:
2 sprays cooking spray
1 egg white and 1 whole egg
1/2 cup scallion(s), chopped, green and white parts
2 medium garlic clove(s), minced
2 cup cooked brown rice, regular or instant, kept hot
3 Tsp low-sodium soy sauce
1/2 cup mixed veggies of peas and carrots

Instructions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add eggs and cook, until scrambled, stirring frequently. Remove from pan and set aside.Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Stir in reserved cooked egg , cooked brown rice and soy sauce and veggies; cook until heated through, about 1 minute.

Chocolate Chip Cheesecake Bars

Oh how could I forget to post these??? Oh man! They are sooooo good! I got this recipe off of my stepmoms aunt at the 4th of July party and I just got around to making them. They are just so YUMALICIOUS!!


The Menu:
Chocolate Chip Cheesecake Bars


The Original Recipe:
I found this on Pillsbury.com per what she told me was in it. I didn't add the coconut; yuck! (atleast that is my opinion!)


Chocolate Chip Cheesecake Bars

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired (I omitted)
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)

DIRECTIONS
1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Bacon Chili Mac

I must be in the mood for bacon, lately! This is delicious. It looks like a hamburger helper dish, but it tastes WAY better!!



The Menu:
Bacon Chili Mac


The Original Recipe:
I did put this together from some other recipes I had. I don't have the original, so this is it; my very own original. My kids really like this. I have pickey boy who doesn't like cheese, so we leave that off of his.


Bacon Chili Mac

Ingredients
1 ½ lb. Lean ground beef
3 1/2 Tbls. reduced sodium onion soup mix
1 tsp. Chili powder
½ tsp Cumin
1 10 ¾ oz. Can tomato soup
5 slices bacon (cooked, drained and crumbled)
1/2 cup Colby and Monterey Jack cheese (more or less to your liking)
2 cups Cooked whole wheat macaroni noodles

Preparation
Brown ground beef in large pot with seasonings, tomato soup and bacon. Stir, add cooked noodles and cheese. Heat till cheese is melted. Serve.

*I have also made this with ground turkey and turkey bacon. It still tastes just as good.

Monday, September 08, 2008

Old Fashioned Pot Roast

I made this pot roast last night for company. I didn't want to do anything to extreme the first time my guests ever ate at our home, so I figured a good old fashioned pot roast would do the trick. I have another recipe that is "to die for," but I will post that another time!! I am sure a lot of you internet, food junkie, recipe hunters know what I am talking about!! Yummy!!! If not, then you will just have to check back often to see if I had blogged it yet!!

The Menu:
Pot Roast
Mashed potatoes


The Original Recipe:
This is my own recipe that I just know from somewhere or sometime when I was little...

Old Fashioned Pot Roast

3-4 lb. Roast of your choice
1 large onion, quartered
2 stalks of celery, chopped
2 cloves garlic, minced
5-6 carrots, chopped
1 tsp. oregano
1/3 tsp. rosemarry
1 bay leaf
2 tsp. beef bullion granules (sodium free)
2 cups water (or enough to cover roast)
salt and pepper to taste
5-6 potatoes, cubed (add to crockpot with roast if NOT making mashed potatoes on side)


Place roast in roasting pan Add the remaining ingredients. Cook 350 degrees for 3 hours or until meat is tender and falling apart. (melt in your mouth--yum!). Serve or ladle out veggies and use juice to make gravy if making mashed potatoes.

Sunday, September 07, 2008

Taco Meatloaf with Taco Rice

Last night we had meatloaf and rice with corn. Sounds plain. I cannot do anything plain, so we had something more tasty!


The Menu:
Meatloaf Sensation (no picture, sorry)
Taco Rice

(and plain corn off the cob which would be good to add to the rice!)

The Origional Recipe:
I got the recipe off of the internet somewhere. It is good. I did make a few changes, so they are following this recipe.

Meatloaf Sensation

Ingredients
2 ½ lbs Ground beef
half an 8-oz Jar salsa
1 pkg Dry taco seasoning, divided
1 Egg, slightly beaten
1 c Bread crumbs
12-oz Pkg shredded Mexican-mix cheese
2 tsp Salt
½ tsp Pepper

Preparation
Combine all ingredients, except half of taco seasoning. Mix well. Shape into loaf and place in slow cooker. Sprinkle with remaining taco seasoning.
2. Cover. Cook on Low 8-10 hours.
Cook's Notes
to keep the meat out of the grease either place foil balls under it to raise it up or you can place a slice of bread on the bottom to soak up the grease.


The Way I made it My Own:
I just changed a few things to my liking. I used lean meat so i didnt need the foil balls and added less cheese... I also made it in the oven.


Taco Meatloaf

Ingredients
2 lbs Ground beef
half an 8-oz Jar salsa (reserve 3 tbls.)
1/2 pkg Dry taco seasoning
1 Egg, slightly beaten
1 c Bread crumbs
1 cup shredded Mexican-mix cheese
½ tsp Pepper

Preparation
Combine all ingredients. Mix well. Shape into loaf pan and Sprinkle with remaining Salsa. Bake 275 for 1 hour.


Side Dish:
I found this on hillbillyhousewife.com. It was pretty darn good! Much less sodium than you would find from prepackaged Taco Rice.

Taco Rice

Ingredients

In a ziplock bag (quart size)combine the following ingredients:
• 1 cup instant Long grain brown rice or instant white rice
• 2 teaspoons Chili powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Each oregano; cumin; garlic powder
• 2 tablespoons Dry onion
• 1 Dash red pepper flakes

Seal ; Label the bag. Store on the pantry shelf.
Preparation
To Prepare:
• 1 package of Taco Rice Mix
• 1 or 2 tablespoons oil
• 4 oz can reduced sodium tomato sauce or 1/2 cup chopped fresh or canned tomatoes
• 1 cup water
Get out a 2-quart saucepan. Heat the oil in the pan over medium heat. Add the contents of the Taco Rice Mix. Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and remove from heat. Let stand for 5-7 minutes or until soft. Serve topped with cheese for a main dish, or just like it is as a side dish.  This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

Bacon Cheeseburger Pizza

What better way to eat a bacon cheeseburger but on a pizza! I came up with this creation one day while my oldest son was eating his favorite bacon cheeseburger. All 4 of my boys love this pizza! I even entered it in a contest with a magazine. So, we'll see.



The Menu:
Bacon Cheeseburger Pizza


The Origional Recipe:
I soooo thought of this all by myself! I feel smart because it tasted sooo good!! Woohoo! Go me!

Bacon Cheeseburger Pizza

Ingredients:
2 cans 8 count crescent rolls
1 pound lean ground meat
5 slices of bacon
1/3 teaspoon onion powder
1/3 teaspoon garlic powder
salt and pepper to taste
1 can condensed cheddar cheese soup
1 teaspoon worstishire sauce
1 cup shredded colby jack and cheddar cheese
1 small onion sliced thin
small jar sliced pickles
1 large tomatoe sliced into 12 slices

Directions:
In pan, brown and crumble bacon; drain drippings. Add ground meat, onion powder, garlic powder, salt and pepper. Brown and crumb ground meat until cooked through. Spread Crescent rolls on jelly roll pan to cover, pressing seams together. Mix cheddar cheese soup with 1 teaspoon worstishire sauce. Spread soup onto crescent roll crust. Add crumbled meat and bacon. Sprikle with shredded cheese; add sliced onions and pickles to top along with 12 tomatoe slices all over. Bake 375 for 15 minutes or until crust is golden brown.

Friday, September 05, 2008

Fish Tacos

Yep, you read that title right. We made fish tacos last night. I have never even heard of these things before, and honestly, they didn't sound good. However, I am into cooking things that don't sound right. I LOVE to try new foods. Yes, I am the weird one that will try anything once!! Anyone have any recipes for me to try?? I made the kids eat leftover Corndog Casserole! I wouldnt make them suffer.


The Menu:
Fish Tacos


The Original Recipe:
I had no clue how to make this or to change it. I found the recipe on Rachael Ray after I saw it on her show. Yes, I watch Rachael Ray... oh, and I cooked it on the stovetop, not on the grill.

Rachael Ray's Fish Tacos

· 1/4 cup vegetable oil
· 1 jalapeño chile, seeded and finely chopped
· 1 small red onion, one-quarter finely chopped, the remainder thinly sliced
· 1 clove garlic, grated or finely chopped
· One can black beans (15 ounces), rinsed
· 1 teaspoon ground cumin
· Salt and pepper
· 3 tablespoons honey
· 2 tablespoons hot pepper sauce
· Juice of 2 limes, plus 2 teaspoons grated peel
· 1/2 head red cabbage, shredded
· 1/3 cup finely chopped cilantro (a generous handful)
· Four mahi mahi fillets (6 ounces each)
· 8 corn taco shells
· 8 flour tortillas
· 1 cup crème fraîche or sour cream

Preparation
In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeño, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover.
In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss.
Pre-heat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes.
Warm the taco shells and tortillas on the grill. Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the crème fraîche and extra slaw on the side.


The Result!
Oh, you are waiting to see how they were, are you? They were AWESOME!! Oh man! They were soooo filling! 1 would have been more than enough, but nooooo... I had to stuff my face with another one and to be in misery all night because I was sooo stuffed, haha.. so yeah, they were good.






EDIT MAY 15, 2009
The Way I Made It My Own:
I found out a way to make it my own. I used Rachael Rays recipe but changed it up. I have to admit, it would taste good with the hard taco shell and the soft, but I don't like hard tacos, so I just used the soft taco and smooshed it all togehter, and it was a taco full of love and flavor!! :o) They are just so good!


Fish Tacos


(refried black bean mix)
1/4 cup Canola Oil
· 1 jalapeño chile, seeded and finely chopped
· 1/3 cup chopped red onion
· 1 clove garlic, grated or finely chopped
· One can black beans (15 ounces), rinsed
· 1 teaspoon ground cumin
· Salt and pepper


(cole slaw mix)
· 3 tablespoons honey
· 2 tablespoons hot pepper sauce
4 green onions chopped with stems
· Juice of 2 limes or 1 tablespoon lime juice
· 1 bag preshredded cabbage (Dole brand)
· 1/3 cup finely chopped cilantro (a generous handful)

· Four mahi mahi fillets (6 ounces each)
· 8 flour tortillas
· sour cream


PreparationIn a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeño, chopped red onion and garlic and cook for 4 minutes. In a pot, mash the black beans with the cumin and season with salt and pepper; heat through, adding some water if it is to thick. A stick blender works well.

In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced green onion, cabbage and cilantro; toss.

Pre-heat a grill or grill pan (I used the stovetop) to medium. Coat the fish with the remaining 1 tablespoon oil a few sprinkles of lime juice or lime peel if you have it. Cover and grill the fish, turning once, for 8 minutes.

Warm the tortillas. Spread a spoonful of mashed beans on the inside of the tortilla. Add the slaw next, then flake half a piece of fish into each one.

Creamy Italian Chicken OR Creamy Ranch Chicken

I am slacking on my posts because I have been to busy canning tomatoes!!! I am done now. I hope to do green beans soon though. We had this for a quick crockpot supper a few nights ago. ALL the kids loved it!


The Menu:
Crockpot Creamy Italian Chicken Spaghetti


The Original Recipe:
If I don't have the packet of Italian dressing mix I make my own using the recipe in the substitute section that I have posted. I cut substitute recipe in half though, it seemed like to much not to. I believe I got this off of Babycenter, once again! I have made this with a packet of Ranch and chicken soup, and it's just as delicious! I served it over Rice.

Creamy Italian Chicken Spaghetti

Ingredients
4 Chicken breasts cubed
1 can Ff cream of mushroom
1 Packet Italian dressing Mix
1 cup chicken broth
1  block cream cheese

Preparation
Place everything in a crockpot and cook on low 8 hours or high 4-6 hours or until chicken is tender. Serve over Spaghetti noodles (would be good on angel hair pasta or Linguine too)
Cook's Notes
May use Italian seasoning mix substitute



Ok, just in case you can't find the Italian seasoning mix substitute, here it is... oh, and like I said, I used half of this in the above recipe.

Italian Mix

Ingredients
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


OR I just made this version tonight!

Creamy Ranch Chicken

Ingredients
4 Chicken breasts -frozen
1 can Ff cream of Chicken
1 Packet Ranch dressing Mix
1 tsp. chicken bullion (sodium free)
1 Ff block cream cheese

Preparation
Place everything in a crockpot and cook on low 8 hours or high 4-6 hours or until chicken is tender. Serve over noodles, mashed potatoes (YUM!) or Rice

Thursday, September 04, 2008

Home Made Salsa for Canning!

I have canned almost 60 jars of tomatoes!! I have way to many! I figure if we go broke we will still have our health due to all the good nutrients and vitamins in tomatoes! lol



The Menu:

Home Made Salsa for Canning


The Original Recipe:
I got and idea for this recipe off of pick your own.org I didn't follow it as directed though, but this is pretty much what I did. I like to taste and add what else I think it needs, but this recipe is great! I got 12 8oz. jars, 1 16oz. jar and 2 quart jars. I ran out of jars and had to use what I had. It filled a big pot full to the brim!

SALSA

Ingrediants:

20 medium to large tomatoes (seeded, peeled and drained)
5 chopped green onion
1 Tablespoons of oregano
2 cloves of garlic, minced
1 cup diced assorted mild peppers (red, yellow, orange, banana, whatever you have)
1/4 cup diced, fresh cilantro (2 tbls. dried)
1/2 teaspoon black pepper
1 to 4 diced jalapeño peppers (depends on how hot you want it)
1 tablespoon salt (optional - I don't put any in!
1 cup 5% apple cider vinegar (or 2 cups of lemon juice)
1 Tablespoon ground cumin
1 tsp. onion powder
1 tsp garlic powder

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 and squeeze juice out. Drain tomatoes from juice.

In food processer, chop onion, garlic, bell peppers, hot pepper, cilantro, and other seasonings together along with vinigar.

Add remaining tomatoes to large stock pot, squish with hand to break up tomatoes into smaller pieces; add in ingredients from blender and seasonings.bring to a simmer and cook for atleast 30 min. Add to jars and hot pack for 10 minutes.

Tuesday, September 02, 2008

Corn Dog Delight

We got home from the zoo yesterday in the late afternoon, and I hadn't thought about supper!! So, I whipped up some Corn Dog Delight in a snap. I have made this before, and I can't think of anything I would change, so I made it the way the recipe called for. It tastes sooo yummy!


The Menu:
Corn Dog Delight


The Original Recipe:
I found this somewhere on the internet, but I have no idea where!

Corn Dog Delight

Ingredients
2 cups Finely minced celery
2 tbsp Butter
1-1/2 cups Sliced green onions
1-1/2 pounds Hot dogs (I use Oscar Meyer beef)
2 Eggs
1-1/2 cups Milk
2 tsp Sage
1/4 tsp Black pepper
1/4 tsp Salt (I omit since hot dogs are salty enough)
2-8.5 oz Jiffy muffin mix
8 oz Sharp Cheddar Cheese shredded

Preparation
Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.

Monday, September 01, 2008

Chocolate Cupcakes

Today is my youngest son's birthday!! Hip-Hip-Hooray! He is 3-Years-old today!!!
So, for breakfast they got to eat chocolate cupcakes. I am such a good mommy. :oP



The Menu:
Chocolate Cupcakes with Chocolate Frosting


The Origional Recipe:
I found this recipe on the back of the Hershey Cocoa Powder in my cupbourd. It is sooooo moist and very good! We also made the home made icing to go with it. This is my "go-to" cake recipe from now on! It is better than premade box stuff!

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

City Ham

This is the ham that we had. I didn't make it, but you need to!! It was AWESOME! I am adding it to my recipe file to try in the future, but I had to share it with you all! Thank you April for sharing it with us!


The Menu:
City Ham

The Origional Recipe:This is from Alton Brown on Food Network


City Ham
1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies

Heat oven to 250 degrees F.
Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)
Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
Heat oven to 350 degrees F.
Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
Let the roast rest for 1/2 hour before carving.
*Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".

Pumpkin Dip

I also took along some pumpkin dip. We had ham and potatoes, so it was like a holiday for us, and pumpkin dip goes good with a holiday for me!


The Menu:
Pumpkin Dip


The Original Recipe:
I made this as is. I believe I got the recipe off of Babycenter recipe board, again. I am telling you, it is a staple to visit there for recipes!! I don't' know how we ate before I found that site!

Pumpkin Dip

Ingredients

1 15 oz. Can of pumpkin
1 tsp. Cinnamon or to taste
1 tsp. Nutmeg
2 tbls. Pure maple syrup (may omit)
1 (8 oz). cream cheese (room temp)
8-10 oz. Powdered sugar

Preparation
Cream the powdered sugar (starting with the 8 oz.) and cream cheese together, then add the pumpkin and the cinnamon.
Adjust the sugar if not sweet enough and add more cinnamon if you want.
Cook's Notes
Serve with your favorite graham cracker sticks or apples