Thursday, December 20, 2012

Classic Cranberry Nut Bread

The Menu:
Classic Cranberry Nut Bread
 
The Original Recipe:
My friend, April, has made this recipe many times. I have not. I have been meaning to make it. So, this year, I had to bite the bullet and make it only because April lives so very far away from me now! You cannot go wrong with this simple recipe. It's delicious! I don't know why I never seem to bake out of my comfort zone. If it doesn't include chocolate, I am less likely to make it. This, however, is a favorite of mine any time of the year!

Classic Cranberry Nut Bread via OceanSpray.com

Ingredients:

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

Directions:

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.

Tuesday, December 11, 2012

Spicey Beef with Leeks

The Menu:
Spicey Beef with Leeks

The Original Recipe:
I have the cookbook, "Chinese Cooking for Dummies." I absolutely love some of these recipes in this book! This is another favorite. I have never cooked with leeks before, and I really liked the flavor. I am excited to try Potato and Leek soup sometime. I served this over Jasmine Rice.

Spicey Beef with Leeks

2 tbls. soy sauce
1tbls. Chinese rice wine
1 tbls. cornstartch
3/4 lb. flank steak or tri-tip beef, cut into 1/2 inch cubes
2 tbls. chinese black vinegar or balsalmic vinegar
2 tbls. hoisin sauce
2 tsp. chile garlic sauce
1 tsp. sesame oil
2 leeks, white parts only (oops! I used a bit of green!)
3 tbls. cooking oil
4-6 red chiles, torn in half ( I used red chili flakes)

Make the marinade by combining the soy sauce, rice wine, and cornstartch in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.
Make the sauce by comining the vinegar, hoisin sauce, chile garlic sauce, and sesame oil in a bowl. Wash the leeks well. Cut them in half lengthwise and then into 1-inch peices.
Place wok over high heat until hot. Add 1 1/2 tbls. of the cooking oil, swirling to coat the sides. Add the chiles and stir-fry until fragrant, about 1 minute. (I just added beef and some chile flakes) Add beef and stir-fry until no longer pink, 1 to 3 minutes. Remove the beef from the wok.
Return the wok to high heat until hot. Add the remaining 1 1/2 tbls. oil, swirling to coat the sides. Add the leeks and stir-fry until slightly softened, about 3 minutes. Add the sauce; bring to a boil and cook until the sauce reduces slightly. Return the beef to the wok and mix well.
* I also kicked this up a notch with some orange peel shavings for an orangey flavor. It went well with the leeks!







 

Tuesday, October 23, 2012

Crockpot Hoison Pork Wrap

The Menu:
Crockpot Hoison Pork Wraps
 

The Original Recipe:
I have some pork roasts that I wasn't sure what to do with them. I used one of them in this recipe. It was very good. My kids were iffy about it, but they still ate their wrap. I could see using a lettuce leaf as the wrap, too, but we just used plain 'ol tortillas. I also added a splash of siracha to mine!

Hoison Pork Wrap

2 lb. pork roast
5 tbls. Hoison sauce
1 tbls. grated ginger root
1 tsp. 5 spice powder
2 garlic cloves, minced

For Serving:
10 flour tortillas
shredded lettuce
green onions, chopped
15 oz. can Mandarin orange segments
Siracha (optional)

Combine first 5 ingredients into crockpot. Cook on low 6-8 hours or until pork pulls apart easily. Shred pork. To serve, place on tortilla, add lettuce, green onions and orange segments. Serve.
* I added a bit of the Mandarin orange juice to the pork to make it a bit more juicey, too. yum.

Slow Cooker Paprika Chicken

The Menu:
Slow Cooker Paprika Chicken
 

The Original Recipe:
This meal tasted like it would be served at a small mom and pop diner. It was delicious! It's perfect for fall comfort food. This is a must for a family favorite meal.

Slow Cooker Paprika Chicken

4-6 boneless skinless chicken thighs (yes thighs!)
1 1/2 cup fresh chopped carrots
1 medium onion, chopped
1 medium bell pepper, chopped
3 tsp. paprika (I used 1 tsp. smoked paprika and 2 tsp. regular paprika)
1/4 tsp. pepper
1/2 tsp. salt
1 can cream of chicken soup
1 cup peas

additional:
1/2 cup sour cream mixed with 2 tbls. fresh chopped chives (or 2 tsp. dried chives)

Cook on low 6-8 hours or until veggies are soft and chicken is cooked through.
Before serving, add in sour cream/chive mixture. Stir to combine.

Serve on top of mashed potatoes with crisp fried bacon added in! (Oh, and this is a must!! This helped bring the whole dish together!!)

Tuesday, October 16, 2012

Sloppy Joe Casserole

The Menu:
Sloppy Joe Casserole
 

The Original Recipe:
I found this on Pillsbury Family Favorite Casseroles cookbook I have saved on the computer. It was surprisingly good. I don't usually use canned goods, but I happened to have some on hand from our big move we made this summer. Quick suppers are good suppers!

Sloppy Joe Casserole

1lb. ground beef
1/2 cup sliced green onion
1 can sloppy joe sandwich sauce
1 can mexicorn whole kernel corn, read and green peppers, undrained
1 can Pillsbury Golden Layers refrigerated buttermilk flaky biscuits

1. Heat oven to 375 degrees. In large skillet, brown ground beef with onions; drain. Stir in sandwich sauce and corn. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally.

2. Spoon mixture into ungreased 1 to 1 1/2 quart casserole. Seperate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.

3. Bake 15-20 minutes or until biscuits are deep golden brown.

*I added some Adobo seasonings. It tasted a bit "mexicanish" to me, so it went well to just bump up the flavor. I also cut the biscuits in fours and spread it out overtop of the casserole to bake.

Wednesday, August 29, 2012

"Berry" Scones

The Menu:
"Berry" Scones
Blueberry Scones *Drool*
 

The Original Recipe:
This recipe comes from my friend April. I have written about her recipes before. I love the way April cooks and bakes. I have learned many things from her. I am sad, though because she still lives up in Pennsylvania, and we have since moved. I am so thankful for email and Facebook. With out these things I would not have been able to aquire her awesome recipe! This is her scone recipe that she shared with me. I made it tonight for the first time, and they turned out WONDERFUL! They are named "Berry" Scones because you can use any type of fresh berry that you would like.


"Berry" Scones
2 cups flour
1/2 cup sugar
1/4 tsp baking soda
2 tsp baking powder
8 Tbsp frozen UNsalted butter, grated, freeze again
1/2 cup sour cream
1/2 cup milk
1 tsp salt
1 tsp lemon zest
fruit of choice (and for some reason there is no measurement)
melted butter for on top
dusting sugar

oven 425

Mix flour, sugar, soda, bk pwdr, salt and zest in a bowl.
In another bowl mix the sour cream and milk.
Mix frozen butter into the flour mixture. Add the liquid and quickly fold together until just incorporated.
On a heavily floured cutting board knead 6 or 7 times, it will be a shaggy mess. Roll out to a 12 inch square. Fold in 3rds 2 times (a small square).
Dust with more flour, freeze for 5 minutes.
Flour board, roll out to 12 inch square. Spread fruit over top and gently press into dough.
Roll like a cinnamon roll, making a tight log. Flatten out a little with your hand and cut into 4 equal squares then each in half to make triangles.
Brush with melted butter, sprinkle with sugar.

Bake 18-25 minutes, cool for 10

Friday, August 24, 2012

Ham and Macaroni Salad

The Menu:
Ham and Macaroni Salad
 

The Original Recipe:
I found this on Babycenter's Cooking for your Family recipe board. I am not a pasta fan, but I wanted something different to make for a get together we had. This is not your traditional Macaroni Salad. This was good. My grandma loved it. I guess she makes something similar to this. It had great flavors. You need to make sure you make it ahead of time, though, to let the flavors blend.
 
Ham and Macaroni Salad

1 cup uncooked macaroni
ham, cooked and cubed or cut in strips
Cheddar cheese, cut in cubes
1/2 cup chopped celery
1/3 cup bell pepper
2 tablespoons chopped pimento
1/4 chopped green onion
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon prepared mustard
1/4 teaspoon salt

Cook macaroni as directed on package, drain and cool. Mix with the next 7 ingredients. Blend mayonnaise, mustard and salt. Add to macaroni mixture; toss lightly. Chill and serve. Serves 4 as a side dish.

Southwestern Egg Rolls

The Menu:
Southwestern Egg Rolls
The Original Recipe:
I am sure I found this on Pinterest. It looked delicious. I was right! This was Taco Bell delicious, in my opinion. I served it with Taco Rice and green Salsa on the side. I know I haven't been posting new recipes, much. I have made a ton! I haven't had a camera. It's broke. I sent it in for repairs, so it should be back soon. I managed a couple of pictures. I have the recipes to share, though. With the move and everything it's just been crazy busy around here. We've been eating good, though. :) This is a great meatless meal night.


Baked Southwestern Egg Rolls

Ingredients


·         2 cups frozen corn, thawed

·         1 (15 oz.) can black beans, rinsed and drained

·         1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

·         2 cups shredded Mexican cheese blend

·         1 (4 oz.) can diced green chiles, drained

·         4 green onions, chopped

·         1 tsp. ground cumin

·         ½ tsp. chili powder

·         1 tsp. salt

·         ½ tsp. pepper

·         ¼ tsp. cayenne pepper

·         1 package egg roll wrappers (about 24 total)

Directions


1.        In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

2.        Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.



Tuesday, July 31, 2012

I'm a Taste of Home Healthy Cooking Contest 3rd Place Winner!!!

Well, I did it again! I am published! I won a Taste of Home recipe contest! I won 3rd place!
Taste of Home Healthy Cooking August/September issue under Healthy Time-Savers Contest.

Chicken in Tomato-Basil Cream Sauce Recipe

Saturday, July 07, 2012

Slow Cooker Orange Chicken Recipe

The Menu:
Slow Cooker Orange Chicken Recipe

The Original Recipe:
I found this on Pinterest, but I followed it back to crockpot365.blogspot. OMG! Yes, I just used those 3 letters to describe this meal. It was so good that I made myself sick eating it! It had all the right flavor combinations to satisfy my tastebuds... Make it. You won't be sorry.

Slow Cooker Orange Chicken Recipe

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela's Baking Mix)
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

updated 9/20/09: I've heard from a few readers that 1 tablespoon of salt is too much. If you are using iodized or table salt, this will be the case. Kosher salt doesn't taste as "salty" as regular salt, and since the granules are larger, you don't get as much in the tablespoon as you would with regular salt. Adjust accordingly. xoxo steph

The Directions.

Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice

* I didn't use any salt. Still delicious!

Friday, June 29, 2012

Roasted Veggie and Black Bean Burritos

The Original Recipe:
I don't have a picture, as we have been moving, but these are DELICIOUS!! I had some picky eaters this night, but they had 2 burritos!! That's how good they are!! Definetely on make again list!


Prep Time 15 Minutes
Cook Time 35 Minutes
Servings 6
Difficulty Easy

Ingredients

  • 2 whole Sweet Potatoes, Peeled And Cubed Small
  • 2 whole Jalapenos Diced
  • 1 whole Red Pepper, Diced Small
  • 1 whole Red Onion, Diced Small
  • 2 teaspoons Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 pinch Salt And Pepper
  • 1 can Black Beans, Rinsed And Drained (15 Ounce Can)
  • ½ cups Fresh Cilantro, Chopped
  • 2 teaspoons Fresh Lime Juice
  • 2 cups Shredded Cheddar
  • 1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)

Preparation Instructions

In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Makes about 6 burritos.

Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!

Saturday, May 26, 2012

Change of Menu:

  I am just going to write a short bit about our change of "plans" around here. Our whole family has decided that we are going to move to a new state within the next week. I have been a country girl for a little over 10 years. Prior to that, I was a country girl, gone city and back and forth. I will now be a city girl, once again. We are giving up our acre of land and fresh beef anytime we want it, to live with my mother and my stepfather. My mom had breast cancer when she was in her 40's. She survived for many years, and upon her 60's, cancer struck again. It was still the breast cancer, but they found it had laid dormant in her brain all those years. So, once again, she battled radiation and chemo., but it was focused on her brain. She ended up losing all of her eyesight, and she is also losing some of her memory due to scar tissue build up. However, she is once again a survivor!! She is cancer free (she still has some tumors but they are,  once again, dormant). My mother is a miracle. The doctors don't even know what to say to her anymore. She has surpassed any of their expectations and she is keep'n on keep'n on!! My mother rocks!! If anyone can say they want to be like their mom when they grow up, that's me. I want to be a fighter! I want her strength! I want her faith! There is more to her medical history, which I think gave her this strength to deal with all of this. She was born with a cleft lip and palate. She has been in surgeries since birth. My mother has been through a lot. God has his plans, and if you would have told me a year ago that we would be moving clear across states to live and help care for my mother, I would not have believed you! God has been working in our lives every day prior to this in order to prepare us for this move. We do not think all of this has happened by coincidence. It's all a part of Gods plan for myself and my family. I just think this bible verse is so fitting for our situation, "For we walk by faith, not by sight." 2 Corinthians 5:7

Well, one last thing. I am going to be living in the CITY!! Have I mentioned that yet? The. City. Yikes! I have canned my own vegetables, eaten fresh beef, and home made a lot of my own foods for the past (what seems like umpteen million) years!! I don't know how to live in the city anymore! I know I want an herb garden. A small one, perhaps? Can I grow my own vegetables in town? Will they let me? I all ready know I am not allowed to hang anything outside (dumb right? I don't like hanging clothes all that much, to be honest, but I do hang certain things!). I fear I will get sucked into convenience. I know I do not want to do that. I still want to be me. Does it cost a lot to buy canned organic tomatoes? My tomatoes I canned were organic. Also, I am so used to running down to one of the two freezers we have to grab food. I will no longer be able to do that. I cannot stock up! I'm scared. This will be a new culinary adventure for me. To budget groceries weekly. To buy my own beef. To learn to buy things all ready canned in the store. Oh the list goes on. So, hopefully I will be able to get this blog up and running again with in the next month or so after we get settled in. I hope you all check back!!

Thursday, April 26, 2012

Crunchy Granola (Bars)

The Menu:
Crunchy Granola Bars

The Original Recipe:
I have been searching for that nice crunchy granola for awhile now. I have one recipe that I like (Maple Raisin Granola), but it calls for pure maple syrup, and I do not always have that on had. My friend made this recipe, and I just happened to stop by her house that day. Her house smelled amazing! She used coconut oil instead of the vegetable oil (I used canola when I made it). It gave it this nice coconut taste. I couldn't stop eating it. I didn't make it into bars (she didn't either), but instead just kept mixing it up while it cooked. I added chopped nuts, and the last 5 minutes I added dried cranberries to it. Take it out, cool, and then mix again. I have eaten this by the handful when I walk by or I have also eaten it as cereal with some milk. No matter how you eat it (topped with yougurt?) it is delicious and crunchy. This is not your average floppy, mushy, chewy granola recipe. This is hard and crunchy at its best.


Crunchy Granola Bars (America’s Test Kitchen)


7 cups old-fashioned rolled oats
1/2 cup vegetable oil (or coconut oil)
1/2 teaspoon salt
1 1/2 cups whole almonds, pecans, walnuts or peanuts (I used almonds)
3/4 cup honey
3/4 cup packed brown sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon (optional)




1. Adjust oven rack to the middle of the oven and set the temperature to 375 degrees.

2. Line an 18 x 13 inch rimmed baking pan with aluminum foil.

3. Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, 20-25 minutes. Remove the oats and lower the oven temp to 300 degrees.

4. Place the nuts in a food processor and process until coarsely chopped. Or just chop coarsely with a big sharp knife (watch your fingers!).

5. Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the vanilla and cinnamon (if using).

6. Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are thoroughly coated with the honey mixture. Spray the baking sheet (still with foil sling) with non-stick spray then transfer the granola mixture to the prepared baking sheet and spread in an even layer. Spray a large metal spatula (like the ones used for cake frosting) or a square dish with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, and even layer. Bake until golden, about 35-40 minutes.

7. Cool in the baking sheet, on a wire rack, for 15 minutes before cutting into bars. I used a pastry scraper to cut which was great…no dealing with a knife handle hitting the rim of the baking sheet. Cut the bars all the way through (about 2 inches by 3 inches is a good size) and then allow the granola bars to completely cool. Do not wait longer than 15 minutes before cutting the bars. They harden up significantly as they cool. Any longer and you’ll have a very hard time cutting thru them.

The bars can be stored, covered for up to 2 weeks.

Salmon with Lemon Couscous




The Original Recipe:
This left something to be desired. I don't know if it was just us, or what, but we didn't care for it much. I had this leftover butter/seasoning from the Italian Shrimp Bake I had made a few days prior. I had a good bit of it leftover, and I didn't want to throw it out, so I searched for a way to use it. I mean, this was good and we ate it, but the couscous needed a lot of extra flavoring added. It was so bland. I added lemon pepper seasoning, salt, dill, turmeric,  garlic powder, and onion powder to try and give it some more taste (aside from the fresh lemon that I did use). The fish was good. I love fish. All fish. I used the butter/lemons from that Shrimp Bake on top of it, then I doused it with the dill to bake. So, I am posting this because it might tickle someone else's fancy more than it did ours. If so, then I am glad I shared it with you! :)
Salmon with Lemon Couscous via about.com
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
·         1 lemon
·         1 Tbsp. olive oil
·         1 onion, chopped
·         1 cup frozen baby peas
·         1-3/4 cups water
·         1-1/4 cups plain couscous
·         1 lb. salmon fillets
·         1 Tbsp. olive oil
·         1/2 tsp. salt
·         1/8 tsp. black pepper
·         1 tsp. dried dill weed
Preparation:
Preheat oven to broil. Squeeze lemon juice from lemons and grate 1 tsp. zest; set aside. In heavy skillet, saute onion in olive oil until tender. Stir in peas, lemon juice and water and bring to a boil. Stir in couscous, cover, remove pan from heat, and let stand for 5 minutes.
Brush salmon fillets with 1 Tbsp. olive oil and place, skin side down, on broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8-10 minutes per inch of thickness, 6" from heat source. (Or, if using frozen prepared salmon fillets, bake or broil as directed on package.)
Serve salmon on couscous; sprinkle with lemon zest. Serves 3-4 

Ranch Rice with Green Beans and Bacon

The Menu:
Ranch Rice with Green Beans and Bacon

The Original Recipe:
You cannot go wrong with Ranch and Bacon added to any dish. My kids went nuts over this delicious side dish!

Ranch Rice with Green Beans and Bacon

 Instant White Rice (you can use what you want and how much you want, here.)
1/2 package Ranch seasoning (dressing) mix
6 slices bacon, cooked and crumbled (or on a lazy day, Real Bacon Bits work)
1 cup French Style green beans

In pot, add Ranch seasoning mix along with rice and water (according to package), cook rice according to package. Add bacon and green beans and fluff with fork. That's it! That's all there is to it. 

Shrimp and Orzo Skillet

The Menu:
Shrimp and Orzo Skillet

The Original Recipe:
I kind of just made this up on my own one day. It was delicious. Of course, I love shrimp and anything that is like Alfredo sauce with garlic. It was delicious.



Shrimp with Creamy Orzo and Feta Cheese
 
2 tbls. butter, divided
 8 oz. orzo
Chicken stock
2 or 3 garlic cloves, minced
2 green onions, chopped
1/2 cup crumbled feta cheese (some feta is salty, so you can use Asiago or Parm. cheese instead)
2 tablespoons Chopped fresh Basil
1 pound uncooked medium shrimp, peeled
1/4 cup dry white wine
8 oz. heavy cream
 

Heat one tablespoon butter in pot, add orzo, toast until lightly toasted. Add chicken stock and simmer until orzo is done (follow directions on pkg. of orzo). Add Basil; stir.

 Meanwhile, sauté garlic, onion, and butter in pan, add shrimp and cook until almost pink about 3 minutes, add cream and wine, heat through about 2 minutes. Add cooked orzo, and feta, stir to combine.

Plate, add feta on top to serve.


Wednesday, April 25, 2012

Sopapilla Cheesecake

The Menu:
Sopapilla Cheesecake

The Original Recipe:
This is comfort food at it's best! Warning: You will have to make this to share with company or you will sit and eat it bite by bite all by yourself. I only used 1 1/2 8oz. pkg. of cream cheese and 3/4 cup of sugar. I think you could add less if you add a jam or some fruit. I also added a jar of my home made peach jam from last summer on top of the cream cheese mixture. YUM!

Sopapilla Cheesecake via myyellowumbrella.blogspot.com

Ingredients:
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

**Edit 8.20.11: to save some calories (and dough...as in mulah! oh, the puns are endless...), I have found that I can actually cut the recipe down to 2 cans of crescent roll dough. Just spread the dough a bit thinner and you can still cover a 9x13 pan. I also use Neufchâtel in place of cream cheese (they're right next to each other on your grocer's shelf). It's 1/3 less fat (and a higher protein content) and you can't tell the difference one bit! There's no way you can pass this recipe as healthy, but this at least helps. :)

**Edit 2.2.12: I've been receiving a lot of questions about this recipe, so I thought I'd update with an FAQs section. Let me know if I don't answer your questions here!

  • Does this need to be refrigerated? Yes, I do refrigerate it unless I'm going to be serving it soon. I prefer to serve it at room temperature, but I would never leave it out overnight or anything. Cream cheese is still dairy and I wouldn't want to risk this going bad!
  • I'm not in the U.S.; can this be made using puff pastry? I haven't made this with puff pastry, but I'd say give it a whirl and report back! It's still dough, cream cheese and sugar, right? While the texture would be a bit different, I can't imagine it tasting bad. :)
  • What size pan? The amounts above call for a 9x13 pan. I have halved the recipe before and filled an 8x8.
  • Do you press the perforations together? If I'm using the regular crescent roll dough, I do. I've seen lots of suggestions to lay out a piece of cling wrap and roll the dough out there, making it easier to flip over onto the cream cheese. Or, you could skip this step and buy the sheets--they should be in the same place as the rest of the cans of dough.
  • How much cinnamon sugar on top? My mixture is 1 part cinnamon to 3 parts sugar. As for how much, however much I need to cover the top to my liking. It's really up to you!
  • Is this better served warm or cold? See above, but I like it at room temperature! You don't want the cream cheese mixture to be runny (and it will run if it's too warm), but you don't want it cold either. Well, I don't...but this is up to you! 

Monday, April 02, 2012

Italian Shrimp Bake

The Menu:
Italian Shrimp Bake


The Original Recipe:
I found this on Pinterest. We love shrimp, but I typically boil it with some Cajun seasonings and then we dip it in butter and/or cocktail sauce. So, this was a nice change for us. This shrimp was delicious. I only used 1/2 a packet of Italian seasoning, though. I think next time I will make my own for on top instead. This baked up fast and I saved the butter/lemon mixture at the end to use on some fish that I want to grill up soon.

 (There was no name for this on Pinterest)
Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.

 The above recipe is how the recipe was written on Pinterest. There was no name, no amounts, and no link to the picture, so here is what I did.

Italian Shrimp Bake

2 packages, uncooked,  peel and eat shrimp (31-40 count)
1 stick butter
2 lemons, washed and sliced thin
1 packet Italian Dressing and Seasoning Mix

Preheat oven 350 degrees. Make sure shrimp is thawed out, if you bought them frozen.  Lay sliced lemons down in 13x9 casserole dish. Peel shrimp, if desierd. Place uncooked shrimp on top, spreading evenly. Pour butter over top of shrimp. Sprinkle Italian seasoning all over shrimp. Bake uncovered 15 minutes. You could even broil for a few minutes to sort of caramelize the Italian dressing on top. No more than 2 minutes.

Crunchy Onion Cheeseburger

The Menu:
Crunchy Onion Cheeseburger

The Original Recipe:
I found this in the internet. I have had it in my "to try" file for awhile now. It is a nice 60 degrees and sunny day, today. I decided to grill out. These burgers were great. I served them on plain buns with some barbecue sauce, which just hit the spot. I decided not to take a picture though since it looked like any other hamburger. I could see these served with tomato, lettuce and mayonaise, too. They were very good and juicey.


Crunchy Onion Cheeseburger

Ingredients:

2 lbs. ground beef
2 cups (4 oz.) FRENCH'S Cheddar or Original French Fried Onions
3 tbsp. FRENCH'S Classic Worcestershire Sauce
3/4 tsp. garlic powder

8 slices American cheese

Directions:
MIX beef, 1 cup French Fried Onions, Worcestershire and garlic powder. Shape into 6 burgers.


GRILL burgers about 10 min. until cooked through in center.

TOP each with 1 slice cheese. Cook 1 min. until cheese melts.

SERVE burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.

Sunday, March 18, 2012

Cheese Sausage Stratta

The Menu:
Cheese Sausage Stratta


The Original Recipe:
I received this recipe in an email from Taste of Home. It looked delicious. I hadn't yet planned anything for supper that day, so breakfast sounded like a great compromise. However, upon reading the instructions I found that it needed to be in the refrigerator overnight. I prompltly thawed out some sausage and cooked it up. I then assembled this dish right afterwards and stuck it in the refrigerator. We ate it later that night. It was in the 'fridge for about 6 hours before I took it out for the 30 minutes before baking. I think it turned out just fine. I don't know what leaving it sit overnight in the 'fridge would have done to it, but everyone loved it anyway.


Cheese Sausage Stratta

  • Prep: 15 min. + chilling Bake: 1 hour

  • Yield: 12 Servings 15    

  • 60 75 Ingredients
    • 1-1/2 pounds bulk pork sausage
    • 9 eggs, lightly beaten
    • 3 cups milk
    • 9 slices bread, cubed ( I used whole wheat)
    • 1-1/2 cups (6 ounces) shredded cheddar cheese ( I used half shredded swiss, too)
    • 1/2 pound sliced bacon, cooked and crumbled
    • 1-1/2 teaspoons ground mustard

    Directions

    • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight.
    • Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 12 servings.
    Nutritional Facts 1 serving equals 373 calories, 25 g fat (11 g saturated fat), 217 mg cholesterol, 1,097 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.

    Garlic Knots

    The Menu:
    Garlic Knots


    The Original Recipe:
    These couldn't be easier to make! I had seen them on a blog awhile ago, and I finally decided to make them. I shared them with my friends, and they went crazy over them. So simple and delicious.

    Easy Parmesan Knots
    • 1 tube (12 ounces) refrigerated buttermilk biscuits (I used Simply Pillsbury)
    • 1/4 cup canola oil (I used EVOO for more flavor)
    • 3 tablespoons grated Parmesan cheese
    • 1/2 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley flakes
    1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
    2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

    Wednesday, February 29, 2012

    Breakfast Bundles

    The Menu:
    Breakfast Bundles



    The Original Recipe:
    I was making my son's favorite Pepperoni Rolls, and I had some biscuits leftover. I thought to myself, "self, I thought, wouldn't some sausage and cheese taste great in a biscuit?" "Why yes, yes they would." and then lo' and behold the Breakfast Bundle was created. These taste soooo good. My teenager is going LOVE them. I couldn't help myself but to try one -- and then another. I need to save some, I think. "Great job, self!"

    Breakfast Bundle

    1 tube biscuits (I used Simply Pillsbury)
    5 premade sausage patties-thawed
    5 slices American (or your favorite cheese)
    2 tablespoons Maple Syrup

    On a floured surface, roll out a biscuit. Cut sausages in half. Cut cheese in half. On rolled out biscuit, add half slice of cheese, and half slice of sausage patty. Roll, folding the sides in over meat and cheese. Continue to roll up into a bundle (see Pepperoni Roll pictures). Slather tops with Maple Syrup. Bake 350 degrees for about 20 minutes or until nicely browned.

    Monday, February 06, 2012

    Baked Sweet and Sour Chicken

    The Menu:
    Baked Sweet and Sour Chicken


    The Original Recipe:
    Who's into Pinterest? I am! I love it for the recipes, and the fact that I can save a recipe, and a picture, onto a "cloud" and not have to search all through my computer to find where I stored it! I found this recipe for Baked Sweet and Sour Chicken, and it's to-die-for. It was super fast to make, too. I thought it would be a pain to fry up the chicken first, and then bake it for an hour, but it really wasn't. I acutally turned up the temp. to 350, and stirred it every 20 minutes for an hour, and it was perfect! I also made extra sauce to serve with it since I made Jasmine rice to go along with this. It was delicious! I added some hot pepper flakes to my dish, too. Yum! I could just gorge myself on a dish like this one!  This may not be authentic, but it is so delicious!


    Baked Sweet and Sour Chicken via Pinterest via Life as a Lofthouse blog


    The chicken coating:

    3-4 boneless chicken breasts

    salt + pepper

    1 cup cornstarch

    2 eggs, beaten

    1/4 cup canola oil


    The sweet and sour sauce:

    3/4 cup sugar

    4 tbs ketchup

    1/2 cup vinegar

    1 tbs soy sauce

    1 tsp garlic salt

    Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
     
     
    Other Delicious Dishes like this one:
     
    General Tso's
    Asian Chicken Meatballs with Teryiaki Glaze
    Perfect Potstickers
    Salmon with Hoison Glaze
    Shoyu Chicken
    Stir Fried Shrimp
    Hoisin BBQ Chicken