Thursday, July 30, 2009

Grilled Lemon Herb Pork Chops

Well, here is another grill recipe. It is very good. I was plesantly suprised at the flavor.


The Menu:
Grilled Lemon Herb Pork Chops
(sides of grilled zucchini and roasted grilled potatoes)



The Original Recipe:
I found this on allrecipes.com. I marinated it for about 4 hours. I get leary marinating meat in lemon juice as it tends to cook it while marinating.. so I didn't want to go to long with this. 4 hours was long enough, but I wouldn't go longer.


Grilled Lemon Herb Pork Chops


INGREDIENTS (Nutrition)
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops


DIRECTIONS
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Wednesday, July 22, 2009

Last July...

Here are some of the items I was creating up last July..

Make Your Own Slushies for Kids

Home Made Vegetable Wash

Home Made Apple Butter (in the crockpot)

Refrigerated Cucumbers (2 recipes)

Gnat-B-Gone (for those pesky little fruit flys)

and many more.... if you look back at July and August of last year you will find many summer favorites.. including how to can tomatoes, salsa, bread and butter pickles and many other things...

Summer Squash Casserole

It's that time of year again for some great squash recipes... Here is a new one that I tried just last night.. I thought it was delicious!! Actually, everyone liked it... I will make it again, sometime before our squash runs out!


The Menu:
Summer Squash Casserole



The Original Recipe:
I found this on Recipezaar.com



Summer Squash Casserole Recipe #13481
.
1¼ hours 45 min prep
SERVES 4 , 1 casserole
1 1/2 lbs summer squash
1/2 cup butter or margarine
1 egg
1 medium onion, chopped
salt and pepper
12-15 Ritz crackers, crushed
3/4 cup grated cheddar cheese or longhorn cheese


Peel and de-seed squash.
Cut into large cubes and boil until tender.
Mash thoroughly and add butter, egg, onion, salt, pepper and crackers.
Place in buttered casserole dish.
Sprinkle grated cheese on top.
Bake at 350 degrees until bubbles appear on edge, about 25 minutes.





The Way I Made It My Own:
I had a few ways of doing things differently.


Summer Squash Casserole II
2 large summer squash, peeled, deseeded and cubed
2 tbls. butter

1 egg

1 medium onion, chopped

salt and pepper to taste

15 Ritz crackers, crushed

3/4 grated sharp cheddar cheese



Add butter, onion and squash to a pan. Cook on medium/low heat, covered for about 15 minutes. You may add a tbls. water if it starts to dry out, but recover quickly. With a stick blender, blend cooked squash and onion together. Add to 8x8 baking dish, gently mix in whisked egg and crackers. top with cheese. bake 350 for about 20 minutes or until cheese is melted and is firm to touch.

Cheesey Chicken and Noodle Casserole

This dish is very comforting on a nice cool July (who thought we would call July cool?) night...


The Menu:
Cheesey Chicken and Noodle Casserole


The Original Recipe:
This is my recipe adapted from another recipe that I had... I am writing my original :oD


Cheesey Chicken and Noodle Casserole
Ingredients
3 c Cooked chicken
1-12oz whole grain elbow macaroni
3 tbsp olivio butter
1/2 c Chopped celery
1/2 c Chopped onion
1/2 c. Chopped green pepper
1-28oz Fat Free Cream of Chicken soup
1 c Milk
1 1/2 c Velveeta
1/3 cup Colby and monteray jack cheese (may omit, but I like the stringy stuff, too)
Salt and pepper to taste
3/4 cup french fried onions

Preparation
Boil chicken until cooked. Save the water to boil the noodles. Chop the cooked chicken into bite size pieces. In another pan, melt butter and saute' celery and onion and green pepper. Add chicken, soup, milk, cheeses, salt and pepper. Drain noodles and add to chicken mixture. Place in prepared baking dish and add french fried noodles to top of casserole. Bake in a greased baking 13x9 pan for 20 minutes at 350* or until bubbly.

Sunday, July 12, 2009

Thick and Chewy Double Chocolate Cookies with Chocolate Chips

I am going to leave you with a scrumptious chocolate cookie recipe for the week. If you do nothing else but bake these cookies you will be fully satisfied for the week... a complete feeling of accomplishment will be met :oP YUM!

The Menu:
Thick and Chewy Double Chocolate Cookies with Chocolate Chips



The Original Recipe:
This comes from Americas Test Kitchen Cookbook. I found the recipe written out on the web with the addition of chocolate chips, which happens to be the way we made it!! So, the chocolate chips are the addition/the way I changed it to make it my own... (ok, well, my friend April was here, and this was her recipe find, so technically "she" changed it to make it her own!)
I LOVE this recipe.. If nothing else is right in the world... these certainly are!


Thick and Chewy Double Chocolate Cookies with Chocolate Chips

Ingredients
2 cups unbleached all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon table salt
16 ounces semisweet chocolate , chopped
4 large eggs
2 teaspoons vanilla extract (I prefer Indonesian vanilla)
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter (1 1/4 sticks), softened but still firm
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 cup semi sweet chocolate chips
Directions
1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.
2. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat.
3. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.
4. In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy.
5. Beat in sugars until combined; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated.
6. Add chocolate in steady stream and beat until combined. Scrape bottom and sides of bowl with rubber spatula.
7. With mixer at low speed, add flour mixture and chocolate chips. Mix until just combined; Do not over mix.
8. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like, about 30 minutes.
9. While dough is resting, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets. A 1 3/4-inch diameter ice cream scoop works best.
10. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
11. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.

Tuesday, July 07, 2009

Grilled Salmon with Maple-Lemon Glaze

More grilling fun on a nice beautiful day!!

The Menu:
Grilled Salmon with maple-lemon Glaze


The Original Recipe:
I found this recipe in a Cooking Light Magazine, and I decided to grill it out on the grill. We had Lipton Teryaki Rice and Peas and Carrots as side dishes... a very easy supper for me to make tonight!


Salmon with Maple-Lemon Glaze

Ingredients
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon cider vinegar
1 tablespoon canola oil
4 (6-ounce) skinless salmon fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray


Preparation
1. Preheat broiler.
2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.
4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Nutritional Information
Calories:
287
Fat:
14g (sat 2.7g,mono 6.7g,poly 3.6g)
Protein:
31g
Carbohydrate:
7.5g
Fiber:
0.1g
Cholesterol:
80mg
Iron:
0.7mg
Sodium:
363mg
Calcium:
23mg

Monday, July 06, 2009

3 Bean Salad

This is my new favorite recipe for the summer. It is delicious and very simple to make


The Menu:
3 Bean Salad


The Original Recipe:
My stepmom makes this, as well as a friend of mine. Soooo, it's about time I do too! I don't have a picture... sorry, I ate it all first! :o)

3 Bean Salad

INGREDIENTS
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 sweet bell pepper
1 small onion, sliced into thin rings

3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed


DIRECTIONS
Mix together green beans, wax beans, kidney beans, pepper, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.





The Way I Made it My Own:
I made it more like a friend April's 3-bean salad..



3 Bean Salad

INGREDIENTS

1 can green beans, drained and rinsed

1 can wax beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 sweet bell pepper (any color), diced small

1/3 cup purple onion, diced small

3/4 cup white sugar

2/3 cup apple cider vinegar

1/3 cup canola oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper





DIRECTIONS

Mix together green beans, wax beans, kidney beans, pepper, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours or until sugar disolves (stir occasionaly).

Grilled Ham Steak

I have been slow on the picture front latley... along with the blogging front.... along with the housework... along with the.... you get the idea... IT'S SUMMER!!! So, I have been grilling otuside... I tried this recipe for grilled ham steak that I thought I would share (with no picture of course)

The Menu:Grilled Ham Steak


The Original Recipe:I found this on allrecipes.com. It is good. I served it with sweet potatoes and mac & cheese. It was a nice combo with the sweet potatoes and the sweet sauce on the ham. I am not a big "sweet ham" kind of gal, but it was really good!
Grilled Ham Steak

1/4 cup apricot or plum preserves
1 tbls. prepared mustard
1 tsp. lemon juice
1/8 tsp. ground cinnamon
1 ham steak

In a small saucepan heat the preserves, mustard, lemmon juice and cinnamon together until combined for about 2 minutes. Score edges of ham. Grill over medium heat for 8-10 minutes on each side, brushing with glaze during grilling.. serve

Home Made BBQ Sauce

Here is the sauce that I use to make BBQ pulled pork, BBQ Chicken, etc.. anything like that. I just whip some up and voila!

Kowboy's BBQ Sauce

Ingredients

2 c Ketchup
4 tbsp. Brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. Soy sauce
1 tbsp. Apple cider Vinegar
1 tbsp. Honey
1 tsp. Garlic powder
1 tsp. Ground Mustard
1 tsp. Onion powder
1 tsp. Smoked paprika


Preparation
Mix all the ingredients together and use on your meat of choice...

** Add in some Frank's Hot sauce for a tangy bbq wing sauce!

Versatile Beef Biscuits

These are super quick and you can use whatever you have in your refrigerator!!

The Menu:
Versatile Beef Biscuits


The Original Recipe:
I believe I got this off of Babycenter, but added everything I do with them, so this is my way to change it up!


*In the picture, I used crescent rolls, sloppy joe mix (<--click for my recipe)and mozzarella cheese on top.


Versatile Beef Biscuits

Ingredients
1 pound Ground beef
14 ounce Jar spaghetti sauce
8 ounce Tube refrigerated biscuits or crescent rolls
1 cup Shredded cheddar


Preparation
Brown beef in a skillet and drain. Stir in spaghetti sauce; cook over medium heat 5-10 minutes or until heated through. Press biscuits onto bottom and up sides of greased muffin cups. Spoon 2 Tbsp meat mixture into the center of each cup. Bake at 375 degrees for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until cheese is melted.


Cook's Notes
**Fill the cups with any time of topping you wish.

** You can use crescent rolls.

**You can add pizza sauce, cheese and 1 slice of pepperoni.

**You can add taco seasoning to the meat and top with Fiesta Cheese, salsa, sour cream, chilies or any of your favorite mexican topping.

**You can add 1/4 cup chopped onion to the meat, 1/2 cup ketchup, 1/4 cup sour cream, and garlic powder and salt and pepper to taste

** Don't forget you can also add on some scrambled (uncooked) eggs, slice of ham and cheese and have a hearty and quick breakfast!

Alton Brown's Swiss Steak

I know, I know... I haven't blogged in a long time. It is summer... we have been very busy!! That shouldn't be an excuse to neglet my food blog though because we have been eating some very scrumptious foods...

The Menu:
Alton Brown's Swiss Steak


The Original Recipe:
I made this as per his directions... no use messing with a good thing!


Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth


Directions
Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart