Monday, July 26, 2010

Chili Tots Casserole

The Menu:
Chili Tots Casserole


The Original Recipe:
Another great Babycenter recipe find. It is like a Tator Tot Casserole, but made with chili, so it's chili tots casserole. I've used ground turkey in this recipe and added some beef bullion for the flavor and it's still yummy!

CHILI TOTS CASSEROLE


(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb ground beef (optional)

2 (15 ounce) cans chili without beans

2 cups shredded cheddar cheese

1 (32 ounce) bag tater tots



Cook the beef and drain.

Stir in the chili and heat through.

Pour into 2 8" sprayed square baking dishes.

Sprinkle with the cheese and top with the tater tots.

Cover and freeze one casserole for up to three months.

Cover and bake the remaining casserole at 350 degrees for 35-40 minutes or until heated through.

To use the frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 degrees for 1 1/4 - 1 1/2 hrs or until heated through.

 The Way I Made it My Own:
I wanted to make my own "chili." It turned out so yummy! The kids and my husband gobbled it down!

Kowboy's Chili TOTS CASSEROLE


1 lb ground beef

2 hot dogs, sliced into bite sized pieces (optional)

1 cup black beans

1 cup white beans

1 small onion, diced

1/2 small green pepper, diced

1/2 tsp. garlic powder

1-2 tbls. chili powder

2 cups tomato sauce or crushed tomatoes (if using crushed tomatoes, add 1 tbls. cornstarch to the mixture to thicken)

1/2 cup long horn cheddar cheese

1 (32 ounce) bag tater tots



Cook the beef with onions and green pepper, drain. Add in beans, hot dogs, tomato sauce, garlic powder and chili powder. Taste and add seasonings to taste. It should be thick at this point. If not let it simmer a bit to thicken.

Pour into 9x13 sprayed baking dishes.

Sprinkle with the cheese and top with the tater tots.

Bake casserole at 400 degrees for 35-40 minutes or until tator tots are crispy.

Thursday, July 22, 2010

Broccoli Salad

The Menu:
Broccoli Salad

The Original Recipe:
I found this on one of the blogs I follow cookingwithcarrie.blogspot. 
This one reminded me of my friends broccoli salad she makes; see below!

Broccoli Salad


• Ingredients

1 head fresh broccoli, cut into bite size pieces

2 tablespoons bacon, crumbled

1/2 cup red grapes, cut into fourths

• 3 tablespoons white vinegar

2 tablespoons white sugar

1 cup mayonnaise


Directions

In a medium bowl, combine the broccoli and grapes. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Little by little, pour the dressing over broccoli mixture... you won't need all of the dressing, it depends on the size of your broccoli head and how much dressing you like on salads. So just pour a little, toss, and then pour some more if you like. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon.



The Way I Made It My Own:
I have a friend. Yes, a friend. Her name is April, and I love her cooking. I do believe I have mentioned this before. Although this dish isn't cooked perse, she makes it fabulous. I used the above recipe as a guideline and then added what April adds to hers. SO GOOD!! I could seriously sit here right now and eat the whole bowl!
 
April's Broccoli Salad


• Ingredients

1 head fresh broccoli, cut into bite size pieces

2 tablespoons bacon, crumbled

1/2 cup red grapes, cut into fourths

• 3 tablespoons white vinegar

2 tablespoons white sugar

1/2 cup mayonnaise

1/4 cup dried cranberries

1 thin slice of a purple onion, chopped

10 leaves Fresh Mint- tear into salad

1 apple, chopped into bite size pieces - optional

Ingredients for Pecans
2 oz. bag Pecan halves
1 tsp. Honey
1 tsp. brown sugar
1/4 tsp. cinnamon


Directions

In a medium bowl, combine the broccoli, grapes, cranberries, onion, bacon and mint.

 In a small bowl, whisk together the vinegar, sugar and mayonnaise.

In saute pan, heat on medium, add pecans, brown sugar, honey and cinnamon. Stir continuously for 3 minutes or until pecans are heated through.

Put pecans in bowl with broccoli mixture, add mayonnaise mixture and stir to combine. Enjoy!
*Oh! and I forgot, you can add 1 apple, chopped into bitesize pieces. I forgot that part in mine, but it's a must do, however optional

Wednesday, July 21, 2010

Grilled Pork Skewers with Peanut- Basil Sauce

The Menu:
Grilled Pork Skewers with Peanut-Basil Sauce

The Original Recipe:
I found this reviewed on Babycenter posted by Niki5959. It was simple to make. I served it with Parmasean Basil Orzo and Snow Peas. My kids thought it was ok. Really, they didn't care for the "dipping" sauce of the peanuty mix, but they ate the meat with the marinade on it. I thought it good, my huband really liked it, so we had mixed reviews. I would make it again, but only if I ran out of other things to do with my delicious pork tenderloin... However, it must be reviewed because someone else might love it. I did add 1 tbls. of honey into the mix because it just didn't taste quite right with out it.


Grilled Pork Skewers with Peanut-Basil Sauce


Time: 30 minutes

By: Mark Bittman, New York Times

Ingredients:

20 to 30 fresh basil leaves

1/2 cup peanut butter, preferably chunky

3/4 cup coconut milk

2 tablespoons soy sauce, more to taste

1 clove garlic, peeled

1 inchlong piece of ginger, peeled

1/2 teaspoon red chili flakes

Juice of 1 lime, plus lime wedges for garnish

1/4 teaspoon salt

1 pound boneless pork shoulder or loin.

Method:

1. In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.

2. Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.

3. Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.

Yield: 4 to 6 servings.

*Kowboys Notes: I added 1 tbls. Honey to the marinade/sauce.

Tuesday, July 20, 2010

French's Crunchy Onion Bake

The Menu:
French's Crunchy Onion Chicken


The Original Recipe:
I do believe this came off of the French's Onion Can!
It was good. We ate it with Honey Mustard and Ranch Dressings.



French's Crunchy Onion Chicken



2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions

4 (5 oz.) boneless skinless chicken breasts

1 egg, beaten



1. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.

3. Bake at 400°F for 20 min. or until no longer pink in center.

Weekly Supper Planning


So, I haven't posted a meal plan in a while now. I am just to lazy to post it. I have it here, all written out every week, and sometimes longer in advance. I just need to get it posted! So, here is what I have for the next couple of weeks, ending on a Thursday because we just might have plans on Friday! woohoo! My schedule has changed, so on Monday's and Wednesday's I am trying to make rather easy fast meals, and on Tuesday's and Thursday's I can get a bit more in depth with things and/or longer cooking times, etc. Once soccer starts, who knows what my schedule will be like!! I will have 3 boys in Soccer this fall. Crazy!!

The Menu:

Monday- French's Onion Baked chicken tenders, Mac and cheese (from a box!), and fresh fruit (it is watermelon and cantaloupe season!)


Wednesday- Pierogies (out of a bag sauteed with onions and butter)

Thursday- Grilled or Baked Salmon ( I think I will use the leftover sauce from THIS recipe, that I froze, and use it for a glaze for the fish) , French Fries and Asperagus

Friday- Hot Dogs & Kielbasa on the grill, Baked Beans and Fresh Fruit

Saturday- Chili Tots Casserole , Corn on the Cob

Sunday- Chicken in Creamy Carrot Sauce (recipe to come), Baked Potato

Monday- Stouffers Lasagna (cause I am to lazy to make lasagna and this is a No preservatives meal), Garlic Toast and Salad

Tuesday- Moroccan Chicken with Couscous and a veggie (recipe to come using up some Pampered Chef Moroccon seasoning I have).

Wednesday- Beef Barley Soup (I have so much steak in my freezer that I am going to chop it up and use it in this yummy soup!)

Thursday- Home Made Bread Twists with Marinara (recipe to come) and  Salad

Thursday, July 15, 2010

Grilled Chicken Quesadillas

The Menu:
Grilled Chicken Quesadillas

The Original Recipe:
I found this in a grilling cookbook I picked up for a dollar! It was delicious!! I am going to just write what I did. The cookbook gave me the ideas, and I ran with my own recipes. YUM!! I will make this again.

Grilled Chicken Quesadillas

3 boneless skinless chicken breasts

Marinade:
1/2 cup chili sauce
1 tbls. red wine vinegar (or any vinegar would do)

Mix:
1/4 cup chili sauce
1/2 cup sour cream

Assembly:
Flour Tortillas
Chili sauce mixture
Chopped green onions
Diced Tomato
1/2 cup shredded Cheddar or Colby Jack Cheese

Directions:
Marinate chicken atleast 1 hour. Grill 8 minutes on each side or until no longer pink in the middle. While chicken is cooking take one tortilla and spread with chili sauce mixture, add tomatoes, green onions and some cheese to half of the tortilla. After chicken is done cooking, chop it up into small peices; add onto tortilla with other ingredients. Fold tortilla in half. Grill 1 minute on each side or until a bit crispy.
Makes about 6-8 quesadillas.
* You can add guacamole or any of your other favorite toppings.

Monday, July 12, 2010

Strawberry Pizza Dessert and a Visitor

The Menu:
Strawberry Pizza Dessert

The Original Recipe:
My grandmother is visiting from Florida, and she raved about this Strawberry Pizza Dessert. You could of course make it the old fashioned way and do everything with home made ingredients. We opted for all store bought items, and the super fast way! Yum!


First of all, let me introduce you to my grandmother...
Smiley the Clown
Yes, she is a certified clown. She went to clown school. This is her doing her magic tricks for the kids at our Wednesday night church. Gotta love grandma! She is great!
She has also won an award for sewing 50,000 ouch dolls that she distributes to local hospitals for children. Yes, 50,000! and she can sew 7,000 a month. Oh, and did I mention she has Macular Degeneration? She is someone you want to look up to! I want to be like Grandma (or G.G. for Great Grandma as my kids call her) when I grow up.


Onto the dessert!

E-z Strawberry Pizza Pie Recipe #92226 from recipezaar


37 min
25 min prep


SERVES 10 -12

1 package pillsbury refrigerated sugar cookie dough

Cream cheese mixture

1 (8 ounce) package cream cheese

1/2 cup sugar

1/2 teaspoon vanilla

Strawberry topping

1 package strawberry glaze

1 quart fresh strawberries, sliced (or more)

1.Spread cookie dough on bottom of pizza pan.

2.Bake 350 degrees for approximately 10-12 minutes.

3.Beat cream cheese with sugar; add vanilla.

4.Spread cream cheese mixture on top of baked cookie dough.

5.Mix strawberries with strawberry glaze and spread on top of cream cheese filling.

6.Refrigerate



Friday, July 02, 2010

Easiest Berry Pie w/ Home Made Pie Crust

The Menu:
Easiest Berry Pie w/ Home Made Pie Crust

The Original Recipe:
My stepmom gave me this recipe for the crust. I found the recipe for the berry cobbler on cooks.com. This is the BEST pie I have made in a long time! I used fresh picked black raspberries from the woods behind our house, and I made my own pie crust.. Oh yum!! I ate my peice for breakfast. Oh man, so good with a cup of coffee! :o)

Home Made Pie Crust

4 cups flour
1 tsp. salt
1 tbls. sugar
1 3/4 cup crisco (I used butter flavor!)
1 egg
1/2 cup water
1tbls. white vinegar

Combine ingredients until soft dough ball forms. Refridgerate atleast 1 hour. It will make 2 bottoms and 2 tops for pie.

Easiest Berry Pie

4 cups black raspberries
4 tbls. cornstartch
1 cup sugar
2 tsp. lemon juice

Combine in saucepan. Cook until thick.


Place bottom crust in 9" pie plate. Add berry mixture. Cover with top pie crust. Bake 425 for 25-30 minutes until golden brown. Let cool and serve. Or serve warm with vanilla ice cream on top. Yum!