Tuesday, September 28, 2010

Crockpot Rotel Roast

The Menu:
Crockpot Rotel Roast

The Original Recipe:
This was delicious. It made the house smell so good. I couldn't wait to dig into the soft meat. I served it over white rice, but the only reason is because I didn't have any tortilla shells. I would have loved to of made this on a tortilla with some chopped green onions, avacado, chopped tomatoes, and a bit of cheese--oh how delicious!


Rotel Roast

3 lbs chuck roast, trimmed of visible fat and/or bone

1 teaspoon salt

1 teaspoon pepper

2 teaspoons chili powder

2 teaspoons cumin

1 can Rotel

1 cup sliced onion

2 cloves minced garlic

1 Packet McCormick brown gravey mix

1/2 cup water

Combine all ingredients and cook on high for 5 hours or low for 7-8. Shred the meat and serve on tortillas or rice or even in pitas. (if sauce isn't thick enough for you, add 1 tbls. cornstartch to 1/4 cup cold water, stir then add into beef stirring to combine, cover and set on high for awhile until it thickens)

Sunday, September 26, 2010

Sausage Noodle Skillet

The Menu:
Sausage Noodle Skillet

The Original Recipe:
My friend April was making this one day. It smelled sooooo good! So, this is my take on her recipe. The kids loved it!

Sausage Noodle Skillet

1 lb. ground sausage
12 oz. any type of noodle
1 crown of broccoli, chopped
1 small onion, chopped
1 clove garlic, minced
2 tbls. flour
2 tbls butter
1 cup milk
1 1/2 cups parmasean cheese
*if you have it, 1/2 jar spaghetti sauce
Italian seasonings, salt and pepper

Boil pasta in water (or for more flavor chicken broth) along with chopped broccoli crowns until tender.
Meanwhile sautee onion and garlic. Add sausage, cook and crumble until done. Add butter and flour. Slowly add milk, continuously stirring until incoorperated making a thick creamy sauce. Add spaghetti sauce. Add seasonings to taste. Add parmasean cheese. Add in noodles and broccoli, stir to combine.


Spicy Apple Twists

The Menu:
Spicy Apple Twists

The Original Recipe:
This is the time of year that apples are found in abundance! So, I found this on my favorite website, but it didn't have the name of the person who posted it. I made these with some apples I had, and YUM! They turned out perfect. I doubled the recipe (not the cinnamon sugar mixture, though, it was enough with the way it's written). I will be making these again very soon.


Spicy Apple Twists



2 whole apples, peeled & cut into 8 pieces

1 pkg crescent dinner rolls

2 T melted butter

1/2 c sugar

1 tsp cinnamon

1/2 c orange juice or water



Cut crescent rolls in half lengthwise. Wrap apple piece in each, starting at wide end. Place in a 9-inch square pan. Pour butter over rolls. Mix sugar and cinnamon together and sprinkle on rolls. Add water or juice along side, not on rolls. Bake at 400 F for 30 minutes.



Katie's Notes: I used 1 large granny smith apple cut into 8 pieces and did not cut the rolls in half. I didn't use all of the cinnamon sugar (maybe all but a couple of tablespoons). I used orange juice.



Susan's notes: I used 2 medium granny smith apples and did not cut the rolls in half. I used 2 T melted smart balance light. I used less than half of the cinnamon-sugar (actually used pumpkin pie spice as was out of cinnamon). I used half water half OJ (ran out of OJ). Everyone LOVED this. Has 145 cals and approx 4.5 g fat with red-fat crescent rolls and the changes I made.

Tuesday, September 21, 2010

Mustard Seasoned Steak on the Grill

The Menu:
Mustard Seasoned Steak
(sorry no picture, this is when my camera was going goofy)

The Original Recipe:
This comes from a cookbook that I bought called Year-Round Grilling. It is found on page 44. We loved it. The kids ate it up, too which is a plus. I think the marinade helped tendorize the steaks that we have. I used a huge sirloin steak to marinate. Gotta get in that last minute grilling before winter hits! (did I just say that? geesh!!)

Mustard Seasoned Steak

1/4 cup grainy mustard
1/4 cup white wine
2 tbls. apple cider vinegar
2 tbls. cooking oil
1 tbls. fresh chopped rosemarry (or 3/4 tsp. dried)
pepper, to your taste
1 1/2 lb. of steak of your choice

Combine first 6 ingredients in shallow dish or resealable freezer bag. Add steak. Turn to coat. Cover or seal and refrigerate for atleast 6 hours or overnight. Drain and cook steak on grill 5 to 7 minutes per side, let stand with tented foil for 10 minutes. Cut diagonally acrss the grain into very thin slices to serve.

Monday, September 20, 2010

Chicken Piccata Pasta Skillet

The Menu:
Chicken Piccata Pasta Skillet

The Original Recipe:
I found a recipe for this somewhere, and I had to make it! I loved it. My husband loved it. My kids, um, not so much. They loved the creamy lemon sauce and the chicken and the noodles, but they didn't love the artichokes or capers. So, I will make this again using a different veggies (probably chopped broccoli), and then they will love it, too! This is the way I made it into my own.

Chicken Piccata Pasta Skillet

3 large boneless skinless chicken breast, cubed
1 tsp. lemon pepper rub
3 cups water
2 packets msg/sodium free chicken bullion powder
1 small onion, diced
2 tbls. lemon juice
2 oz. cream cheese
14 oz. can artichoke hearts, drained and chopped
1/4 cup capers
1/2 parmasean cheese
12 oz. multi grain angel hair spaghetti noodles

In large pan, sprinkle chicken with lemon pepper rub. Cook chicken until no longer pink. Take chicken out of pan and set aside. In same pan, add onion, saute until translucent. Add in water and bullion powder (may sub 2 cans chicken broth 1 cup water). Break spaghetti noodles into 3rds and add to pan. Bring to boil and cook noodles until soft. Add cream cheese and lemon juice stirring until cheese is dissolved. Add in chicken, artichokes and capers, top with cheese. Cover and simmer about 3-4 minutes until heated through and cheese is melted. Serve.

Wednesday, September 15, 2010

American Sandwich Bread

The Menu:
American Sandwich Bread

The Original Recipe:
Have you ever seen how many peservatives are in a loaf of bread? Have you ever noticed how many thing in a loaf of bread there are that don't need to be there? I have, and so this is my quest to make home made bread.
Have I ever mentioned that I am not a baker? Well, I am not. I can't bake worth a dime, so a very good friend of mine had me over to her house to watch her make this bread. She had made it before, and I absolutely loved it. It is pretty simple in fact, but there are a few things that could potentially go wrong. My first attempt didn't turn out so well. The bread tasted good, but it was like a brick and pretty chewy. I do believe I used to much flour. Did you know you are supposed to spoon your flour into the measuring cup and not just scoop it out of the bag with the cup itself? Apparently it makes a differnce. My second attempt at making the bread was right on! You have to try it for yourself. It really isn't all that time consuming. I would recommend this bread to anyone and everyone! I ate a slice with home made peach jam, and my second slice with home made strawberry rhubarb jam, and my initial slice with plain ol' melted butter. Did I mention just how Awesome this bread is? My husband is taking this to school today for lunch. It is light and fluffy and a perfect sandwich bread!

American Sandwich Bread


(Source: Baking Illustrated , pages 74-75 via the site browneyedbaker)

Makes one 9-inch loaf

This recipe uses a standing electric miser. You can hand-knead the dough, but we found it’s easy to add too much flour during this stage, resulting in a somewhat tougher loaf. To promote a crisp crust,we found it best to place a loaf pan filled with boiling water in the oven as the bread bakes.

3¾ cups (18¾ ounces) unbleached all-purpose flour, plus more for dusting the work surface

2 teaspoons salt

1 cup warm whole milk (about 110 degrees)

1/3 cup warm water (about 110 degrees)

2 tablespoons unsalted butter, melted

3 tablespoons honey

1 envelope (about 2¼ teaspoons) instant yeast

1. Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.

2. Mix 3½ cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form as mooth, round ball, about 15 seconds.

3. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Coverthe bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes.

4. Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. WIth a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.

5. Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack at set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf read 195 degrees, 40 to 50 minutes. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve

Friday, September 10, 2010

Unstuffed Green Pepper Skillet

The Menu:
Unstuffed Green Pepper Skillet
(Sorry, again, no picture. Did I mention that I have no way of taking pictures at the moment? No? Well, I don't, so you are going to have to go on blind faith here and make this recipe! You won't be sorry.)

The Original Recipe:
Since I had such great success with my Unstuffed Zucchini Skillet, I figured I would try out and Unstuffed Green Pepper one.  *Schwing* It was a super hit! They gobbled down the whole entire pan, leaving mom with a saucer full to eat. Yep, that is all I got, one tiny tea saucer full of flavor... because most of  vegetables and all of the herbs were fresh from the garden!

Unstuffed Green Pepper Skillet

1 1/2 lb. lean ground beef
1 cup white rice (I normally use brown, but used white for longer cooking period)
1 cup water
2 cups crushed tomatoes (I used my fresh canned tomatoes)
3 green peppers, chopped
1 small onion, chopped
1 clove garlic, minced
1 sodium/msg free bullion powder or cube
Fresh basil, oregano, thyme, sage, rosemarry to taste (or 1 1/2 tsp dried Italian seasonings)
salt and pepper to taste

Brown ground meat with onions until meat is cooked through. Add garlic and green pepper, saute about 4 minutes more. Add water, tomatoes, herbs, bullion, salt and pepper. Bring to a slow boil. Add rice, cover and cook on stovetop about 20 minutes until rice absorbs all liquid. Stir and enjoy (you can add some fresh parmasean to the top if you would like).
* I used my pampered chef hand chopper to finely chop my green pepper, onion and garlic. My kids love dishes like this when they can hardly see the veggies. The absolutely loved this dish!

Thursday, September 09, 2010

Pizza Burgers

The Menu:
Pizza Burgers
(I really wish I had a picture! My poor poor camera...)

The Original Recipe:
This comes from Taste of Home. It sounds AWESOME!! However, I was way to lazy to make my own this way. So, below you will find my way of making a great pizza burger that even my husband (who grew up eating pizza burgers) loved!


Supreme Pizza Burgers from Taste of Home




1/3 cup each chopped fresh mushrooms, onion and green pepper

1/3 cup chopped ripe olives

10 slices turkey pepperoni

2 tablespoons tomato paste

2 teaspoons Italian seasoning

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup seasoned bread crumbs

1 pound lean ground beef

6 whole wheat hamburger buns, split

6 slices provolone cheese

6 tablespoons pizza sauce

OPTIONAL TOPPINGS:

Sliced ripe olives, fresh mushrooms and/or green pepper rings



In a food processor, combine the vegetables, olives, pepperoni, tomato paste and

seasonings; cover and pulse just until blended. Transfer to a large bowl; stir in

bread crumbs. Crumble beef over mixture and mix well. Shape into four patties.

Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat

thermometer reads 160° and juices run clear. Serve on buns with cheese and

pizza sauce. Add toppings if desired.



Yield: 6 servings


The Way I Made It My Own:
I buy fresh burgers from the butcher shop, so we need 8 burgers. My husband and my oldest son eat 2 burgers! When all the boys are old enough I imagine I will have to make 11 burgers at one time! That is 2 packs of hamburger buns!! Ok, anyway, back to the pizza burger.  This is a for sure seasonal burger made with fresh ingredients!

Kowboy's Pizza Burger

8 hamburgers
8 slices provalone cheese

Spread for buns:
2 cups oven roasted tomatoes
1 clove garlic
1 small handfull fresh basil leaves
1/2 small onion chopped fine
Salt, pepper to taste

Additional toppings:
green pepper, chopped
onion, chopped
olives, chopped
tomato, chopped


Preheat Grill.

In a tin foil, add green pepper, onion, olives and tomato. Add a tiny bit of olive oil, toss to coat. Seal foil packet.

Add burgers to grill along with foil packet. Cook until burgers are done and veggies are tender.

While burgers are grilling, add all spread ingredients in a bowl. Use a stick blender and mash everything together into what looks like a tomato paste. Adjust seasonings according to taste.


Add Cheese to burger and let melt. Add spread on to bun generously. Add burger onto bun and any veggies you may want and voila! A Pizza Burger!

Oven Roasted Tomatoes

The Menu:
Oven Roasted Tomatoes
(Sorry, I have no picture!)

The Original Recipe:
This recipe comes from OurBestBites.com. Yum, and again I say, Yum! I made 6 batches of these. I froze them in Ziploc baggies to use through out the winter. (Ok, I used some recently in my... Pizza Burger Recipe!)

Oven-Roasted Tomatoes


A bunch of tomatoes, any variety

Extra Virgin Olive Oil

Kosher Salt

Fresh Cracked Pepper

a bunch of garlic cloves



Preheat oven to 325



Cut your tomatoes. If you're using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.


Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes . Optionally, you can also put whole cloves still in the skin right on the pan (like pictured below) but I definitely prefer it minced on top. Give it one more generous drizzle of olive oil.
 
 
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them (the ones in my final picture are quartered) they'll get done a little faster. You'll want to just keep an eye on them after about 2 -2 1/2 hours. Your house will smell like heaven. Just take a peek through the window. You'll see the juices have dried up and some of the tomatoes will start to get dark around the edges. Did I mention your house will smell like heaven?

Thursday, September 02, 2010

Chocolate Chip Cheeseball

The Menu:
Chocolate Chip Cheese Ball


The Original Recipe:
I guess this came from Mommy's Kitchen.net I have had this saved for awhile, and I knew that when I had that home jewelery party that I wanted to make it for the guests. It was soooo good. It was rich with the cream cheese, and savory with the chocolate. I served it with cinnamon graham crackers. It almost reminded me of a smore. I will for sure make this again. I doubled the recipe and used more brown sugar than confectioners sugar (it's a preferance).

Chocolate Chip Cheese Ball




1 8oz. package cream cheese

1/2 cup butter

1/4 tsp. vanilla

2 Tbsp. brown sugar

3/4 cup confectioners sugar

3/4 cup mini chocolate chips

For coating: 3/4 cup finely chopped pecans, crushed graham crackers, or 1/2 cup mini chocolate chips

For dipping: Graham crackers, chocolate graham crackers, vanilla wafers, pretzel sticks, Teddy Grahams or animal crackers.



1. Beat softened cream cheese, butter, & vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture in a Tupperware or plastic container. Refrigerate for 1 -2 hours.



2. Form into a ball and roll ball in pecans, graham cracker crumbs, or mini chocolate chips. Serve with graham crackers, vanilla wafers, Teddy Grahams, pretzels, or animal crackers.

Fresh Peach Cobbler

The Menu:
Fresh Peach Cobbler

The Original Recipe:
I picked a good bit of peaches from my dad's peach tree. I wanted to make something with them, so a good peach cobbler was called for. I googled a recipe and found this on Allrecipes.com. We like to serve ours hot from the oven and pour some cold milk overtop.. Delish!


Fresh Peach Cobbler I


Submitted By: Carolyn

Servings: 6


"Peaches and lemon juice are cooked with sugar, flour, and a bit of cornstarch until thick and bubbly. The filling is poured into a large casserole, topped with spoonfuls of dough, and baked until golden brown. Serve this lovely pie with vanilla bean ice cream."

Ingredients:

1/2 cup white sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

4 cups fresh peaches - peeled, pitted

and sliced

1 teaspoon lemon juice 1 cup all-purpose flour

1 tablespoon white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

1/2 cup milk



Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.

3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.

4. To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.

5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.

6. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown