Wednesday, July 27, 2011

Pigs in Ponchos: Quesadilla-Wrapped Franks and Beans

The Menu:
Pigs in Ponchos: Quesadilla-Wrapped Franks and Beans

The Original Recipe:
When I saw these in an email, I had to make them. I had some hotdogs my dad gave us to use up, and this is what I found to do with them. I had to read it a few times in order to figure out how to assemble it. Then I looked at her sight and found a picture, so I know I did it right! They were good. I didn't make the kids try them (plus one of my sons hates cheese, and you need to have it on there!). My husband had 2 and I had 1. They were really good. I love quesadillas. With all the flavor, though, you couldn't really taste the dog, so not sure it added anything... but, it was a fun different way to try them. I made them "as is" too. I had everything I needed (including the poblano I had frozen from last summer, in which I grilled for this, and it was perfect!).

Pigs in Ponchos: Quesadilla-Wrapped Franks and Beans-4kowboys via Rachael Ray

Serves 8

Bundle hot dogs in quesadilla "ponchos" and pile with peppers, beans, cheese and salsa verde for a whole new take on pigs in blankets!


 8 good-quality hot dogs
· 1 can vegetarian (lard-free) spicy refried beans (16 ounces)
· 1 large poblano pepper
· 16 flour tortillas (8-inch), heated to soften slightly
· About 1 1/2 cups homemade or store-bought salsa verde
 Yellow mustard, jalapeño mustard or honey mustard
 2 1/2 cups shredded Monterey Jack cheese (about 3/4 pound)
 All-natural cooking spray

Preparation

Heat a griddle or grill pan over medium-high heat or prepare an outdoor grill.
Parboil the hot dogs for a few minutes in boiling water to heat through. In a medium size saucepan, heat the beans over medium heat (or cover and heat in the microwave on high for 3 minutes), adding a little water to thin slightly.Meanwhile, char the pepper evenly over an open flame on the stovetop, under a hot broiler or over the grill coals. Cool the pepper in a bowl covered with plastic wrap, then peel, seed and slice.To make the quesadilla "ponchos," top each of four tortillas with a thin layer of salsa, a swirl of mustard, a few slices of pepper and lots of cheese; top with the remaining four tortillas. Spread the top of each quesadilla with some beans and set a dog at one end. Wrap and roll the quesadillas around the dogs; repeat with the remaining ingredients. Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortillas evenly on all sides and melt the cheese.

Big Beef Bacon Cheeseburgers with Sauteed Mushrooms

The Menu:
Big Beef Bacon Cheeseburgers With Sauteed Mushrooms



Yummy Mushrooms Sauteing!

The Original Recipe:
I had some swiss cheese leftover from the other night, so I made these burgers. I hate to admit, but I never do anything different with our burgers. For us, in the summer, it's grill, add american cheese, onion, ketchup, mustard (or mayo), a tomato and that is usually it. My kids prefer plain burgers with ketchup on them. I am so happy I have finally ventured out to make something different. These were so good. I could of eaten the mushrooms by themselves. Those were really good! The only thing I did different in this recipe was to grill the burgers instead of pan searing them, but other than that I actually followed the recipe!! Enjoy!


Big Beef Bacon Cheeseburgers with Sauteed Mushrooms


Amy - amylz

Recipe courtesy Rachael Ray

8 slices applewood or other thick, center-cut bacon, from the meat case of market

1 1/2 pounds ground beef sirloin

Worcestershire sauce, for brushing

Olive oil, for drizzling

Grill seasoning (recommended: Montreal Seasoning by McCormick) or coarse salt and black pepper

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream

1 clove crushed garlic

1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced

3 or 4 sprigs fresh sage

Salt and pepper

1/4 cup dry cooking sherry

8 ounces fontina or Swiss cheese, thinly sliced

Grainy, stone ground prepared mustard, for passing at the table



Let meat rest to take the chill from the refrigerator. Preheat 2 nonstick skillets over medium high to high heat. Place the meat in a bowl and score it into 4 equal sections and form the meat into patties. Season each patty with grill seasoning. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the burgers with sauce. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side. Place bacon slices in the other skillet and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Saute the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings. Pile the mushrooms on top of burgers, then top with bacon and cheese and cover with lid or foil to melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the table.

Tuesday, July 26, 2011

Chicken Club Ring

The Menu:
Chicken Club Ring



The Original Recipe:
This comes from Pampered Chef, but I had a friend make it, and I LOVED it! She used cherry tomatoes mixed, but I used my oven roasted tomatoes in this instead of the sliced tomatoes. My way of changing it follows this original recipe.

Chicken Club Brunch Ring


Ingredients

1 cup mayonnaise
 2 tablespoons Dijon mustard
 2 tablespoons fresh parsley, snipped
 1 tablespoon onions, finely chopped
 1 (10 ounce) cans white chicken meat, drained and flaked
 4 slices bacon, crisply cooked, chopped
 1 cup finely shredded swiss cheese
 2 (8 ounce) packages refrigerated crescent dinner rolls
 1 -2 large plum tomatoes, thinly sliced
 1 medium red bell peppers
 2 cups shredded lettuce

 Directions

Preheat oven to 375°F. In a bowl, combine mayonnaise and mustard. Snip parsley. Chop onion. Add parsley and onion to mayonnaise mixture; mix well. In a 2 quart bowl, flake chicken with a fork. Chop bacon. Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough, separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone). Scoop the chicken mixture evenly onto widest end of each triangle.Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered). Slice tomatoes, cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20 to 25 minutes or until deep golden brown. Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese. Using a v-shaped cutter, cut around bell pepper. Separate halves; remove membrane and seeds. Fill with remaining mayonnaise mixture; place in center of ring. Arrange lettuce around the pepper.

The Way I Made It My Own:
I changed this quite a bit. I found the above recipe on food.com, but the one I have doesn't have quite as many things in it,. At any rate, I did change it, and it was delicious! I will probably always make it this way.

Chicken Club Brunch Ring


Ingredients

1/3 cup mayonnaise
 1 tablespoons Dijon mustard
 2 tablespoons fresh parsley, snipped
1 clove garlic, chopped
 1 tablespoon green onions, finely chopped
 1 (10 ounce) cans white chicken meat, drained and flaked
 4 slices bacon, crisply cooked, chopped
 4 slices swiss cheese (more if you love swiss cheese!)
 2 (8 ounce) packages refrigerated crescent dinner rolls
 1/2 cup chopped roasted tomatoes (can use sundried tomatoes)

 Directions

Preheat oven to 375°F. In a bowl, combine mayonnaise and mustard. Add parsley, garlic, and onion to mayonnaise mixture; mix well. Add bacon, tomatoes and chicken. Mix well.

Unroll crescent dough, separate into 16 triangles.

Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone). (I rotated the triangles with some facing inwards and some facing outwards.)

Scoop the chicken mixture evenly onto widest end of each triangle. Fold and break swiss cheese in half and add Swiss Cheese Slices to top of chicken mixture. Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).

Bake 20 to 25 minutes or until deep golden brown.

Monday, July 25, 2011

Original Ranch Crunchy Pea Salad

The Menu:
Original Ranch Crunchy Pea Salad

 
The Original Recipe:
My 9 yr. old son convinced me to make this. He read the back of the Ranch bottle, and said that he like all the ingredients it required. So, I obliged. I am glad I did. This is delicious! I think I have finally found my "go-to" dish for potlucks or any type of family gathering. This is great, and I would love to share it with everyone! I copied this recipe right from the back of the bottle. I did search online for it, but it was different than the one on the bottle, so this come straight from the back label or Hidden Valley Ranch (Light).


Crunchy Pea Salad

Ingredients

1 package (10 ounces) frozen petite peas or 2 cups fresh peas

1 cup diced celery

1 cup chopped cauliflower

1 cup coarsely chopped cashews

1/4 cup diced green onions

1/4 cup crisp-cooked bacon; crumbled

2 tbls. red bell pepper, chopped

¾ cup Hidden Valley® Original Ranch® Dressing

¼ cup sour cream

1/2 teaspoon dijon mustard


Instructions

Rinse peas in hot water (or steam, if fresh); drain. Combine peas, celery, cauliflower, cashews, onions, bacon and red bell pepper in a large bowl. Whisk together dressing, sour cream and mustard in a small bowl; pour over salad mixture. Toss gently. Chill. Makes 6 to 8 servings.

Friday, July 22, 2011

Cabbage Rolls (crockpot or electric roaster)

The Menu:
Cabbage Rolls
My son's cabbage plant he brought home from school and we planted. His cabbage produced a large head of cabbage, so the recipe below only used this one head of cabbage! We got some big rolls!!


The Original Recipe:
My husband's mom makes these cabbage rolls. Now, growing up we had them a good bit, but I never cared for them. Until I tried these. Delicious! (I tend to say that a lot!). They are not my husband's moms recipe, but it does come from my husbands side of the family. His grandmother on his dad's side is the one who always made these. I had never had them when she made them, but the first time I ate them when my mother-in-law made them, I was in heaven. My  husband and I decided you cannot mess with a good thing. I make these exactly as she makes them. I don't try to add or subtract anything from them. They are good just as they were intended to be! (Ok, I added a bit of Montreal McCormick seasoning this time... shhhh!)

Kowboy's Cabbage Rolls


Ingredients
3 lbs. Ground meat (uncooked)
1 half lb. bacon chopped
1 medium onion chopped
3 cups cooked white rice (this is only 1 cup dry)
3 Eggs
Salt and pepper to taste
2 Heads of cabbage (depending on size)
1 Large can tomato juice
1 jar Sauerkraut


Preparation

Combine bacon and onion in skillet and cook until onion is clear and bacon is crispy. Drain if desired. Mix raw meat, cooked rice, and bacon mixture together, add eggs, salt and pepper to taste. Mixing until combined.


Cut the cores out of cabbages. In a large Pot, boil water, adding one head of cabbage at a time, slightly boil water until leaves start to peal off cabbage. Adding the next head of cabbage to do the same. With each leaf, cut the tough ridged vein slightly so that you can fold the cabbage with the meat mixture.



Add raw meat mixture to cabbage leaves and roll leaves over meat pressing in the ends.



Place in crockpot(or electric roaster) side by side, until pot is full. Pour tomato juice and sauerkraut over all cabbage rolls.


I used my canned tomatoes from last year instead of tomato juice. I also used a can of sauerkraut, but I prefer the jars.

Don't mind my dirty crockpot. I only use it every now and then. I use my other one most of the time!

Cook on high one hour then turn down to low and cook 7-8 hours. Check cabbage roll to make sure meat is done before serving. Tastes Great with Mashed Potatoes.

Tuesday, July 19, 2011

Salisbury Steak

The Menu:
Salisbury Steak

The Original Recipe:
My kids love On-Cor Salisbury Steaks. It says No Preservatives right on the package, and for a quick easy meal, I am sold. I am not sure how healthy the meat is, but still, we have it every now and then, and it's a time when I don't have to think about what I am cooking. I whip up some mashed potatoes, thaw some corn out and voila, a nice fast supper. However (you knew that was coming didn't you!?!), I found this recipe, and I have recently come into a good bit of frozen hamburger to use, so I thought I would try making my own. This was delicious!! I personally think it was a good meal to make in the summer. I grilled the "steaks" on the grill before I plopped them into the oven. Now, I used this recipe as a guideline to making my own. My recipe will follow this one!

The Very Best Salisbury Steak


Prep Time: 20 mins Total Time: 50 mins Servings: 6 About This Recipe

"This is our favorite Salisbury steak recipe. I always make enough extra sauce to serve over potatoes. Tastes like it took all day to cook."

Ingredients

1 (10 1/2 ounce) cans Campbell's French onion soup
 1 1/2 lbs ground beef
 1/2 cup dry breadcrumbs
 1 eggs
 1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
 1 tablespoon all-purpose flour
 1/4 cup ketchup
 1 -3 teaspoon Worcestershire sauce, to taste
 1/2 teaspoon mustard powder
 1/4 cup water

 Directions

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.

Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties.

Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth.

Mix in ketchup, water, Worcestershire sauce and mustard powder.

Pour over meat in skillet.

Cover, and cook for 20 minutes, stirring occasionally
 
 
The Way I Made It My Own:
These tasted just like the frozen On-Cor Salisbury Steaks (but Better!). The gravy just tasted the same, to me. The "steaks" were better, in my opinion! I would definitely make these again! Yum! I didn't have some of the ingredients, so I made up my own. So good.
 
Kowboy's  Salisbury Steak


Ingredients

1 tbls. onion flakes + 1 tsp. onion flakes
 2 lbs ground beef
1/2 cup dry breadcrumbs
 2 eggs
1/8 teaspoon ground black pepper
 1 Jar Heinz Homestyle Beef Gravy
2 beef bullion cubes
 1/4 cup ketchup
1 tsp. teaspoon Worcestershire sauce
 1/2 teaspoon mustard powder
 1/4 cup water + 1/2 cup water

 Directions

In a large bowl, mix together 1/4 cup water, 1 tbls. onion flakes, pepper, and 1 beef bullion cube, mix until cube is dissolved. Add in ground beef and eggs, add bread crumbs; mix to combine.

Shape into 12 oval patties.

In a large skillet over medium-high heat, brown both sides of patties. (Now, this process you can do, or you can cook it outside on the grill to get those cool grill lines and nice grill flavor! Which is what I did! You don't have to make sure they are cooked through. They will cook through in the oven. You just want the nice grill marks on them though)

In a small bowl, add 1/2 cup water and bullion cube. Stir until dissolved. Add onion flakes, ketchup, Worcestershire sauce, mustard powder and jar of Heinz gravy, stir to combine. (Sounds weird. Just do it. Trust me.)

In 13x9 pan, place grilled patties, and pour gravy over top. Cover with foil and Bake 350 for 30 minutes. (I suppose (in order to not heat your over) you could place all the patties in a large pan on the stove, pour gravy over, cover, and heat until bubbly for 30 minutes. Just make sure your patties are done!)

Monday, July 18, 2011

Weekly Menu Planning!

The Menu

I have finally planned a menu!! Woohoo!! It has been so hard with summer here. We have been super busy, but the time has come to finally plan again! I have so many great summer dishes that you all should check out! I planned for two weeks!

August 2010
July 2010
June 2010

August 2009
July 2009
June 2009

August 2008
July 2008



Monday- Chicken Gyros (I have lot's of cucumbers to use!), Watermelon, some rice side dish. I have been using Lipoton sides (they have no MSG in them).

Tuesday- Salisbury Steak (new recipe for me), Mashed Potatoes, Corn on the Cob

Wednesday- Salmon grilled with "Jack Daniels" marinade, Pasta Salad

Thursday- Grilled Porkchops (seasoned with McKormick Grill Mates Carolina Country), Leftover watermelon and Pasta Salad

Friday- Whole Roasted Chicken with Potatoes and Carrots (freeze the leftover chicken, and make stock with the bones!)

Saturday- Versitile Beef Biscuits (Sloppy Joe), Baked Mac and Cheese (My kids convinced me to buy Kraft in the bag. I am going to add some Cauliflower to it)

Sunday- Grilled Hot dogs (Nitrate free!), Kielbasa, cucumbers and sour cream, grilled zucchini

Monday- Chicken Club Crescent Ring (new recipe, but I have had this a few times!) Original Ranch Crunchy Pea Salad (from the back of the Ranch Bottle; the kids asked to make it)

Tuesday- Grilled Beef Kabobs, grilled seasoned potatoes and veggies

Wednesday- Kowboys Tuna Helper

Thursday- Hawaiian Ham Skillet, Rice (we have a lot of green peppers from the garden to use in this!)

Friday- Chicken and Biscuits (my husbands request, using leftover chicken from last Friday)

Sunday, July 17, 2011

Crockpot Beef and Broccoli

The Menu:
Crockpot Beef and Broccoli

The Original Recipe:
I have a bunch of Round Steak in my freezer. My dad recently had a cow butchered, and we got all the "leftovers" from the cow before. Including lots of (non-cubed) round meat. I wanted a nice easy dish to use some of this in. I discovered this recipe that is great for summertime because it uses the crockpot.

Crockpot Broccoli Beef via crockpot365.com

--1 lb thin beef (I used rib eye)

--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)

--2 T white wine

--2 T apple cider vinegar

--1 T brown sugar

--2 t sesame oil

--2 cloves smashed and chopped garlic

--1/2 t crushed red pepper flakes

--1 bag thawed broccoli florets (to add later)

The Directions.

--add the liquid to the crockpot

--chop up your garlic, add to mixture

--stir in spices

--slice meat into thin strips

--toss ( I used my hands. it wasn't gross! )in the liquid and spice mixture to coat thoroughly

--cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.

--an hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.

--stir gingerly to coat broccoli

serve over steamed rice.



The Way I Made It My Own:
I added some things, with the addition of using fresh broccoli added on top (do not stir until ready to serve!). It worked out really well. Ours was done in 5 hours, but I let it go 6 hours and it was still ok. The broccoli was really done, though, but still good. The meat was delicious! This had a good flavor to it. One of those dishes where you just want to keep eating it because it satisfied a craving!! Yum!

Crockpot Beef and Broccoli

--2lb thin beef (I used round steak)

--1/4 cup low sodium soy sauce

--2 T white wine

--2 T apple cider vinegar

--3 T terryaki sauce

--2 T brown sugar

-- 1/2 tsp. fresh ginger

--2 cloves smashed and chopped garlic

--1/2 t crushed red pepper flakes (I add these when I plate because the kids don't like this hot spice)

--1 head fresh broccoli florets

The Directions.

-- slice meat into thin strips; add the meat to the crockpot

--chop up your garlic, add to remaining ingredients, stirring to combine.

--Pour over meat making sure it's all covered in liquid. This will be enough. It doesn't look like it, but it will!

--Add broccoli on top of meat. Do not stir. This will steam the broccoli while the meat cooks! Cook on low 5-6 hours or until meat is tender.

*If desired, mix some cornstartch and water, and stir in to make a thicker sauce (turn on high for 15-20 minutes to bubble to thicken).
--Stir to serve (over rice) and add crushed red pepper flakes for spice!





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Wednesday, July 13, 2011

Lazy Pierogie Lasagna Bake

The Menu:
Lazy Pierogie

The Original Recipe:
DEe-liii-cious (she exclaimed in a sing-song voice). I know this is a total comfort food in this house. My husband, when asked, "what do you want for supper?" He will immediately reply (with out my even asking, I know this answer. I think I just do it to see if it will change!) "Pierogies." This must be his favorite food on earth. I was so happy when I found this recipe in an email from Gooseberry Patch. I know it's summer, and most ovens are "out of service" for the hot days, but on a cloudy cool day like today it was perfect! I hate frying up frozen pierogies, in which we almost never have them. (Maybe this is why my huband mentions them each time. Maybe he's giving me grief over never having them!). This is a great solution! Delish!

Lazy Pierogie


Enjoy this recipe from Our Favorite Freezer Friendly Recipes (M242). Via gooseberry patch

15 lasagna noodles, cooked and divided

2 c. mashed potatoes

2 eggs, beaten

8-oz. pkg. shredded Cheddar cheese

garlic salt, pepper and onion powder to taste

1/2 c. butter

1 onion, chopped

Garnish: sour cream

Arrange 5 lasagna noodles in a lightly greased 13"x9" baking pan; set aside. Combine potatoes, eggs, cheese and seasonings; spread half of mixture over lasagna noodles. Cover with another 5 lasagna noodles; spread with remaining potato mixture. Top with remaining lasagna noodles; set aside. Melt butter in a skillet over medium heat; sauté onion until tender. Pour onion mixture over lasagna noodles. Cover with aluminum foil; bake at 350 degrees for 30 minutes. Let stand for 10 minutes before slicing into squares. Serve with sour cream on the side.


Freeze & Serve Instructions: Cover unbaked casserole tightly with aluminum foil; freeze. To serve, thaw overnight in refrigerator. Bake and serve as directed.

*I used only 12 noodles, and an 8x12 casserole dish. It all fit perfectly. I think next time I might layer some onions on each potato layer, too. We like our onions!

Tuesday, July 12, 2011

Honalulu Chicken

The Menu:
Honalulu Chicken


The Original Recipe:
I found this reicpe while searching for something to do with Chicken theigh/leg quarters. This recipe was delicious!! My whole family (even the pickiest eater) loved it. I asked what to make for supper this week, and he mentioned wanting to have this again. It was a total hit! I didn't dredge in flour and fry it, though. I changed it up just a bit. My way follows this recipe.


HONOLULU CHICKEN


Content Copyright © 2011 Cooks.com - All rights reserved.

1/4 c. flour

1/2 tsp. salt

Dash of pepper

4 chicken breast halves, skinned

2 tbsp. vegetable oil

1 c. peach preserves

1/2 c. barbecue sauce

1/2 c. diced onion

2 tbsp. soy sauce

1 lg. green pepper, cut into strips

2 (8 oz.) cans sliced water chestnuts, optional

Hot cooked rice

Combine first 3 ingredients: Dredge chicken in flour mixture. Heat oil in a large Dutch oven over medium-high heat; add chicken and cook 2-3 minutes on each side or until browned.

Combine preserves, barbecue sauce, onion and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat and simmer 40 minutes. Stir in green pepper and chestnuts; continue to cook an additional 15 minutes. Serve over rice.



The Way I Made It My Own:
I changed a few things to make it how I thought it would taste good. I am glad I did. It was great! * To make it even more summery. I could see seasoning the chicken and then grilling it. Cooking the sauce on the stove and adding some cornstartch/water mix to it to thicken it and then glazing the chicken with it while it grills.
 
HONOLULU CHICKEN


1/2 tsp. salt

Dash of pepper

4 chicken breast halves, skinned

2 tbsp. vegetable oil

1 c. peach preserves

1/2 c. barbecue sauce

1/2 c. diced onion

2 tbsp. soy sauce

1 lg. green pepper, cut into strips


Hot cooked rice (add in chicken bullion for a chicken flavor and chopped green onions at the end)


Preheat oven to 350 degrees.
Saute onion and green pepper (in olive oil or butter) in pan on stove.
Combine preserves, barbecue sauce, onion/green pepper mixture and soy sauce; mix well. In 13x9 baking pan, add chicken. Pour mixture over chicken. Cover and bake for 30 minutes. Uncover and bake an additional 30 minutes or until chicken is done.  Serve over rice.