When I began my blog, I started doing my Tasty Tuesday posts almost right away. It is my way of trying to share something with other parents. A bit of me, I suppose. I love to cook, and am half way decent at it. Lately, I have found that I am not keeping up with it as an every week deal. I know, I know, some of you will be tossing and turning over the loss. Now, I will just post a Tasty Tuesday whenever the mood strikes me. This week, I am introducing a yummy side dish. Good way to put a spin on zucchini.
Zucchini Torte
Ingredients: 4 Cups chopped zucchini (approx 3 large or 4 smaller zucchini) 1 Yellow or white onion (chopped) 1/4 Cup finely chopped parsley 1/2 (generous) cup fresh grated parmesan cheese 1/2 Cup olive oil 1 1/2 Cups bisquick pinch of salt
Instructions: Preheat oven to 350 degrees. Spray 2 quart casserole dish with non-stick spray. Mix all ingredients together, and turn into the casserole dish. Pop ‘er in the oven and bake for 1 hour uncovered. Serve it up. This time, we had it with homemade chicken fingers, and tomato slices. But you can have yours with whatever your little heart desires. Oh so good!
Try it out! You won’t be disappointed. Well, at least I don’t think you will be.
**UPDATE...I am ending my giveaway early!! I will generate the number now, and post the winner soon to follow!**
Tasty Tuesday is my way of helping all the family chefs (moms or dads) out there to come up with some more menu ideas for the homestead. I love to cook, but often don't use a recipe. Frequently I will come up with something that I think is worth sharing, and so I do create a recipe. Other times, I actually take the time to follow a new recipe that sounds good, and when it turns out well, I keep it. Tasty Tuesday is my way of sharing with all of you! By the way...I have begun featuring recipes from fellow bloggers. Every now and then, I will post a recipe where you are the executive chef! Just contact me if you have a favorite you'd like to have posted here with a link back to you.
This week's recipe is one my mom always made when we were still at home. It's an easy meal in a pinch, and a lot of times the ingredients are already on hand.
American Chopped Suey
Ingredients: 1 lb either ground turkey or hamburger 6-8oz elbow macaroni (any small pasta will do, I often use whole wheat spirals) 1 small yellow onion (diced) 1 jar spaghetti sauce (your favorite or you can just spice up some tomato sauce) 1 clove minced garlic (or a couple dashes of garlic powder) 1 bell pepper (any color, and totally optional...I leave it out) 1 cup shredded cheese (I used reduced fat cheddar...but mozzarella would also be good)
Instructions: Cook noodles according to package instructions. Drain and return to pot. Place meat, onion and garlic together in a nonstick pan. Brown over medium heat. When about half of the meat still has pink, add your chopped bell pepper if you are using it. When no more pink shows, add your spaghetti sauce. Simmer for five minutes or so, then add to the pot of drained noodles. Over low heat, add cheese to mixture and combine until melted (more or less cheese can be added to your taste). That's it! Serve it up with some toasty garlic bread and fresh steamed broccoli. That, of course, is just a suggestion. You can serve it with whatever you desire. This one is so easy...even a self-proclaimed "bad cook" can do it.
Tired of your same old tried and true meals? Looking for some new ideas for family dinners, or even just a new cookie recipe? Then Tasty Tuesday is for you. It is my half-baked (no pun intended) idea to help some other moms out with new recipes. I would love to hear your favorites as well, so this week I have MckLinky up so you can post a link to your blog. All you have to do is post a recipe to your blog, include a sentence about Tasty Tuesday and a link to my blog somewhere in your post so others can come share, then come on over here and sign your post up using the MckLinky tool below.
On the menu this week is a deliciously crunchy, buttery, and oh so yummy toffee! It is a HUGE hit with my family and friends. It has become my tradition to make it and pass it out to the neighbors every holiday season ( I always get requests for more). I am certain that if you like toffee, you will love this. I only wish I could take credit for this as being my own...but alas, this sweet confection is courtesy of my Hershey cookbook.
Ingredients: 1 1/2 Cups Hershey's MINI Chips Semi-sweet chocolate(separated into 1 C and 1/2 C) 1 3/4 Cups Chopped/Slivered almonds (toasted and separated into 1 1/2 C and 1/4 C) 1 1/2 Cups butter 1 3/4 Cups sugar 3 Tablespoons light corn syrup 3 Tablespoons water
Cooking Instructions: Spread 1 cup of the mini chips in a buttered 13X9 inch pan; set aside. Spread almonds in a shallow pan; toast at 350 degrees for about 7 minutes ( I do it a tad longer because I like them to be a deep/warm brown). Set aside.
Melt butter in a heavy 3 quart saucepan; blend in sugar, corn syrup and water. Cook over medium heat, stirring constantly (this is quite literal...you can not leave it to sit and boil unstirred) to hard crack stage, 300 degrees on a candy thermometer. Bulb of candy thermometer should not rest on bottom of saucepan. Remove sauce pan from heat and immediately stir in 1 1/2 cups of the toasted almonds.
Immediately spread mixture evenly over mini chips in prepared pan, being careful not to disturb chips. Sprinkle with remaining 1/4 cup toasted almonds and 1/2 cup mini chips. Score into 1 1/2-inch squares. Cool completely (this usually means overnight for me); remove from pan. Break into pieces and store in a tightly covered container.
Note-You do not have to have a candy thermometer to make this...but I highly, highly recommend one. I have made it without, and it always turns out better when I use one.
There you have it. Trust me (well, you don't have to trust me if you don't want to), this is the best recipe I have come across. Make it for yourself, family, friends, anyone you know who loves toffee. This is sure to be a hit. If not, you can blame me.
Tired of your same old tried and true meals? Looking for some new ideas for family dinners, or even just a new cookie recipe? Then Tasty Tuesday is for you. It is my half-baked (no pun intended) idea to help some other moms out with new recipes. I would love to hear your favorites as well, so this week instead of MckLinky, leave me a comment if you would be interested in posting your recipe here on a Tasty Tuesday. Of course all credit for the recipe will be given to you! ;)
Up this week is a healthier (and easy) alternative to take out pizza. It's a hit with the husband and kids alike...at least it is in our house.
Ingredients: 6 Flat Out Bread (that's the brand, and it's like a wrap only slightly thicker.) Your Favorite BBQ sauce Red onion (halved and sliced thin) 1 1/2 Cups Skim Mozarella cheese (grated) 1 1/2 Cups Reduced Fat cheddar cheese (grated) 3 chicken breasts (cooked and cubed...if you'd like you can purchase pre-cooked) Olive oil, or olive oil spray **Any additional toppings you and your family enjoy**
Cooking Instructions: Preheat oven to 375 degrees Arrange flat out bread on a cookie sheet (will need two pans) and spray (or brush) both sides of bread with olive oil. Place flat out bread into preheated oven until they just start to brown (maybe 5 minutes) Remove from oven. Spread BBQ sauce over each of the breads, then sprinkle 1/4 Cup of each cheese onto each bread. Next add chicken, onion and any additional toppings (back olives would be yummy). Place back in oven until the cheese is melted and pizzas are all heated thru. Serve! Excellent with an easy tossed salad.
**Note- if you can not find Flat Out bread at your local grocery store, you can use pita bread instead. The Flat Out bread offers up a much lower carb content than traditional crust, making it a great "guilt-free" alternative to regular pizza.
Enjoy! I would love to know if you have a chance to try it out. Oh, and don't forget to let me know if you would like to feature one of your own recipes here.
Another Tuesday...means another recipe! Sharing my love of food and cooking one recipe at a time. I hope that some of you actually take the time to try some of them out. Click my Tasty Tuesday tab and see what you've missed if you are new here. Heck, even if you aren't new here, and just need a recipe...have a look. On the menu this week is a recipe created by yours truly. I have mentioned in the past that I am not the best at following recipes (ironic isn't it), but when I create something worth remembering, I turn it into one. This week is Beef Tenderloin in Red Wine Mushroom Sauce. I admit, this one is a tad more involved than some of the previous weeks, but not much.
First thing first...pour yourself a glass of that lovely red wine, and replenish as needed. Ingredients: 1 lb beef tenderloin scliced into 1/2 inch think medalions(best when fresh from butcher) 1 1/2 cups sliced button mushrooms 1 whole yellow onion diced (or 3 shallots) 1 beef bullion cube (or about 1 1/2 C beef broth) 1 1/2 C water (only if using cubed bullion ) 2/3 C red wine (give or take) 1 Tsp cornstarch 1 Tbsp butter olive oil for cooking
Instructions:
Heat about 1-2 Tbsp olive oil over medium heat in a large non stick frying pan. Add onion (or shallot) and mushrooms and saute until tender. Remove from pan and set aside. Using same pan (wiped clean of juices) add a little more olive oil (approx 1-2 tbsp). Heat over medium-high. Add tenderloin to hot pan in a single layer as pictured above(cook in batches if necessary) and sear on one side until juices from meat begin to run, then turn and sear on the other side. Remove from pan and keep covered.
To the same pan (don't clean it this time) add red wine. Simmer(whisking up bits from bottom)over medium-low heat, and recuce by about 1/2. Add beef broth (or bullion pre-dissolved in water). Continue to simmer over medium-low. Sauce should not be watery...if it is, add cornstarch. Thicken slightly, then finish sauce off with the Tbsp butter. Add onion/mushroom and beef all back to the pan. Coat and heat through. Serve(You might choose to serve it over wide egg noodles, or rice). Great with oven roasted potatoes, steamed asparagus and french bread. It's actually not as much trouble as it seems, and it's so very tasty!
Tired of your same old tried and true meals? Looking for some new ideas for family dinners, or even just a new cookie recipe? Then Tasty Tuesday is for you. It is my half-baked (no pun intended) idea to help some other moms out with new recipes. I would love to hear your favorites as well. In fact, if I can make it work, I will turn this into something where we can all link up and share a favorite on Tuesday.
Today I give you: Cauliflower Mash
This is actually a side dish, and one I invented. I mentioned in this post that I am not a real recipe girl. I love to cook, but I love the freedom of winging it. Often it is a success.
Ingredients: 1 head cauliflower (steamed for about 25 min) 1 clove garlic (minced) 1/2 medium yellow onion (finely chopped) 1/4 Cup cream cheese 1/4 Cup grated parmesan (not canned) 1Tablespoon capers (optional, but I like the added flavor) 2 Tablespoons butter or margarine Salt and Pepper to tase
Cooking Instructions: In a medium sauce pan saute onion and garlic over medium-high heat in butter until tender. Add steamed cauliflower to the same sauce pan and mash with a potato masher, or the back of a large wooden spoon, mixing onion and garlic together with cauliflower.
Add cream cheese and grated parmesan. Mix in until well blended and melted. Add capers and gently fold them in (don't want them smashed).
Salt and pepper to your liking and serve.
This is one of my family's favorite ways to have cauliflower (roasted is another wonderful way). Since we (my husband and I) are watching our starchy carbs, this is a great alternative to mashed potatoes. Yum.
**Disclaimer-seeing as how this was an invention of mine, the measurements are a ball park. If you want to add more or less of any of them...feel free! I am sure it will still be fabulous.
Want a super easy meal in minutes? This one is for you. It's my own version of a chicken cesar salad. By the way, I have mentioned a few times before, and I am mentioning it again here...if you have a recipe that you want to feature, let me know! I will feature you on my blog for a Tasty Tuesday. Just send me an email or leave a comment here.
Ingredients:Boneless skinless chicken breasts (about 1lb)1 bag Hearts of Romaine lettuceCroutons (we like whole grain)Your favorite cesar dressingShredded parmesan cheese (approx 1/4 cup)These next items are optional:2 small jars marinated artichoke hearts1 small can (approx 8 oz) sliced black olives1 can hearts of palm (sliced)1/4 cup pine nuts Instructions:Cube chicken and cook using your preferred method (either grill or pan sear). Set aside. Combine all other ingredients except dressing, and add chicken. Add dressing to coat, and toss. That is IT! We love serving this with garlic bread (again, I prefer to buy a wheat french loaf from our bakery). Super tasty and super easy. Voila!
Tasty Tuesday time! Do your little ones love pancakes? Do you? Do you feel badly that they are not all that good for them, yet you feed the munchkins pancakes anyway? Well, this might be for you. I follow a pancake recipe for myself, and every time I do, my kids eat them as well. They LOVE them. Colton ate three himself. They have the perfect balance of protein and carbs...but good carbs which come from the slow cook oats. One recipe is for one adult, or a couple of kiddos. When I make them for the kids and me, I double the following recipe.
Oatmeal/Protein Pancakes Ingredients: 1/2 Cup slow cook oats (uncoooked) 1/2 Cup low fat cottage cheese 3 egg whites 1 packet splenda (you can use a natural no sugar sweetener like stivia) a dash of cinnamon 1 teaspoon vanilla
Instructions: Measure all ingredients and add to a blender. Puree until mixture is smooth, scraping the sides as needed. Spray a nonstick pan with cooking spray (or use a pat of butter/margarine..I like Smart Balance), heat pan over medium and spoon or pour mixture into the pan (about baseball/softball sized medallions) and cook like you would regular pancakes. Keep in mind these are much more dense than traditional pancakes and will require longer to cook through.
My kids love theirs topped with blueberries and a sprinkling of powdered sugar. I like to use either a little peanut butter or sugar free syrup on mine. Sometimes I get crazy and use the pb and syrup...yum!
That's it. Simple, tasty, and good for ya. What more do you need?
Tasty Tuesday is all about making your life easier, and well...tastier! This week I am bringing in reinforcements. The ever talented and oh so lovely Julie of the Peanut Gallery...exit here is sharing a recipe this week. What a pal, huh? Really though, she is a pal, and I just love her to pieces. Thanks, Julie! Without further nonsense (bet ya thought I'd say "ado")...
Well, after that intro, I feel like I must live up to the dear Mamma's expectations. I do have some talent...but it ain't so in the area of food preparation. But, if I may brag just a bit..I do have some pretty tasty recipes. When I say "some", I mean about 4!! Yep...that's about all your gonna squeeze out of the lady from the Peanut Gallery. I don't like to cook, and baking...well let's not even go there. While cookies are my favorite thing...mine always turn out like mini cakes, or worse. So if you ever want to become instant friends with me, just bake me some cookies! All this being said...don't run away just yet!
Today is your lucky day. This is the day when I share one of my "good" recipes. I use the term "my" loosely, because it is not really mine. My first grade teacher had a daughter who was my age. Here name was Paige. We were good buds back in the day. However, we lost touch over the years.
Enter Facebook!!
We were re-united last year. And unbeknownst to me...Paige has blossomed into an absolute guru in the kitchen. Her facebook updates often describe some mouthwatering delicacy that she is preparing, consuming, or sharing with friends. This is one of her soup recipes.
Yes, I am well aware that we are not in "soup season". However, if you live in the schizophrenic Northwest...then you very well could be having soup like weather. If not..then just tuck this baby away for a rainy day. You won't be sorry!! As an added bonus, because I'm concerned about your health, this is a very healthy soup. Not to mention the musicality of beans! ******************************************************* Paige's White Bean Chicken and Spinach Soup
2 slices of bacon, chopped
1 lb. Ground chicken OR Turkey Sausage (I wouldn't use the Turkey sausage if I were you!)
1 Teaspoon Fennel Seeds (only if you use the ground chicken...not needed if you use the turkey sausage because fennel is already in sausage. I prefer the ground chicken though)
1 Teaspoon Red Pepper Flakes (or to taste)
3+/- Garlic Cloves, grated on micro-plane (my preference) or diced
2 Cans White Beans with juice (Great Northern Beans or Cannellini Beans)
2 Quarts Chicken Stock
2 cups Spiral or Elbow Pasta (I use Barilla's multi-grain pasta...very good and good for you!)
Fresh Baby Spinach- About 4 handfuls of chopped
Brown bacon then add ground chicken with fennel seeds (or turkey sausage), garlic, and red pepper flakes. Add beans, undrained, and chicken stock. Simmer for as little 5 minutes or up to 45 minutes. Add pasta and spinach and simmer 8-10 minutes more. Make sure and remove from heat when pasta is done or noodles will get really mushy.
***Most important step: Serve with a drizzle of extra virgin olive oil, Parmesan cheese, and crusty multi-grain bread. Good for the soul!!!
***I second Paige's thoughts on using ground chicken. I've tried it with ground chicken, ground turkey, turkey sausage, and just plain chicken breast. The ground chicken is BEST...hands down!
Here's a little trick if your kids don't like beans...mash up one can. Then it won't seem so "bean laden"! Works like a charm at our house. Our kids love this soup. Especially served in the fine china shown above.
See, I wasn't lying. She wouldn't have given a 2 thumbs up if she didn't absolutely LOVE this soup. Nope, even if I bribed her with a Twix bar. She's ALL about giving her honest opinion!
Since the holidays are upon us, I thought it would make sense to repost this recipe for those that missed it the first time around. I am telling you, if you like toffee, this is a keeper!
Tired of your same old tried and true meals? Looking for some new ideas for family dinners, or even just a new cookie recipe? Then Tasty Tuesday is for you. It is my half-baked idea to help some other moms out with new recipes. I would love to hear your favorites as well!
On the menu this week is a deliciously crunchy, buttery, and oh so yummy toffee! It is a HUGE hit with my family and friends. It has become my tradition to make it and pass it out to the neighbors every holiday season ( I always get requests for more). I am certain that if you like toffee, you will love this. I only wish I could take credit for this as being my own...alas, this sweet confection is courtesy of my Hershey cookbook.
Ingredients: 1 1/2 Cups Hershey's MINI Chips Semi-sweet chocolate(separated into 1 C and 1/2 C) 1 3/4 Cups Chopped/Slivered almonds (toasted and separated into 1 1/2 C and 1/4 C) 1 1/2 Cups butter 1 3/4 Cups sugar 3 Tablespoons light corn syrup 3 Tablespoons water
Cooking Instructions:
Spread 1 cup of the mini chips in a buttered 13X9 inch pan; set aside. Spread almonds in a shallow pan; toast at 350 degrees for about 7 minutes, stirring gently midway through ( I do it a tad longer because I like them to be a deep/warm brown). Set aside.
Melt butter in a heavy 3 quart saucepan; blend in sugar, corn syrup and water. Cook over medium heat, stirring constantly (this is quite literal...you can not leave it to sit and boil unstirred) to hard crack stage, 300 degrees on a candy thermometer. Bulb of candy thermometer should not rest on bottom of saucepan. Remove sauce pan from heat and immediately stir in 1 1/2 cups of the toasted almonds.
Immediately spread mixture evenly over mini chips in prepared pan, being careful not to disturb chips. Sprinkle with remaining 1/4 cup toasted almonds and 1/2 cup mini chips. Score into 1 1/2-inch squares. Cool completely (this usually means overnight for me); remove from pan. Break into pieces and store in a tightly covered container.
Note-You do not have to have a candy thermometer to make this...but I highly, highly recommend one. I have made it without, and it always turns out better when I use one.
There you have it. Trust me (well, you don't have to trust me if you don't want to), this is the best recipe I have come across. Make it for yourself, family, friends, anyone you know who loves toffee. This is sure to be a hit. If not, you can blame me.
P.S. Totally unrelated...I finally started a community on the Blog Frog. Won't you please join me? You can get there through the widgit down on my left sidebar. Consider it a Christmas gift if you will ;)
Looking for some new ideas to feed the family? Tasty Tuesday may be just the thing for you. I love to cook, and love even more to cook for other people. Since I can’t have you all over to eat one of my meals, this is a close second. This week, I’m cooking up some shredded chicken tacos. These are another of my family’s favorites…and pretty easy to make. Ingredients: Premade Corn Taco Shells (I like Stand N’ Stuff) about 12 shells 1lb boneless/skinless chicken breast (can use thigh meat as well) Worcestershire Sauce (to taste, approx. 2-3 tablespoons) Chili Powder (to taste, approx. 2-3 tablespoons) Sea salt (or regular salt, to taste) 1/4 Cup plus 1-2 tablespoons Olive Oil 1/2 yellow onion (diced) 3 cloves garlic (minced) 2-3 Roma tomatoes (diced to top tacos) Iceberg lettuce (shredded to top tacos) 2 Cups Shredded cheddar cheese Any condiments you like…i.e., sour cream, salsa, guacamole.Instructions: Preheat oven to 350 degrees In a large pot, boil chicken breasts (uncut) until no longer pink. Remove chicken from water and cool until able to handle. Using two forks, hold one piece of chicken with one fork, and use the other fork to rake over the meat towards you in order to shred. Repeat process until all chicken is shredded. Set aside.
In a large skillet, add 1-2 tablespoons olive oil, onion and garlic and sauté until tender over medium heat. Add shredded chicken, and the remaining olive oil. Stir well to coat. Add chili powder and Worcestershire sauce. Stir well. Add a dash or so of salt. Taste it. If you want a little more spice, add chili powder. If you want it a bit more savory/sweet add more Worcestershire sauce. Or both! Once the chicken is to your liking remove it from heat. Place your taco shells on a cookie sheet. I prepare mine with foil made into rivulets to provide a sort of stand for the shells. Then fill each shell with some of the chicken mixture, and top with shredded cheddar cheese (to your liking). Place tacos in preheated oven until cheese is melted, and shells are just lightly toasted.
Remove from oven, and serve! Load with your favorite condiments and toppings, and enjoy. We like having our tacos with refried beans (you can use black), and rice.
There you have it. Oh, and if you are like me, and trying to “be good,” then you can turn your serving into a salad like I do. Just save some of your chicken mixture for that (chances are you will have extra anyway).
Enjoy! We always do. Oh, and if you have a lot of extra chicken left over, it makes great quesadillas for lunch later in the week.
Tasty Tuesday is my way of helping other moms (and dads too!) to come up with some new recipes. I feature anything from main dishes to desserts. I love to cook, and love to eat even more...but I also love to share. Sometimes the recipes are an Mamma original, and sometimes they are totally stollen. Today's is ripped off from Paula Deen on the food network. She is not know for waist friendly foods, but they sure are delisious. This one is no exception. Today it's Mexican Wedding Cookies. These are the most buttery, melt in your mouth, little bites of bliss this side of heaven! I made these for Andy's holiday party. Double batch. Nary one cookie left. Yep, they are that good.
Ingredients (for single batch) 1 Cup butter- room temperature 1/2 Cup Powdered sugar (plus some for coating) 1 Tsp Vanilla 1 3/4 Cups Flour (plus more for dusting hands) 1 Cup pecans- finely chopped
Cooking Instructions: Heat oven to 275 With an electric mixer, cream butter and powdered sugar, on low, until smooth. Beat in vanilla, gradually add flour on low speed and mix until smooth. Mix in pecans with a spatula. Flour hands and shape spoonfulls of the dough into crescents (I just rolled it into balls).
Bake for 40 minutes and remove from oven. When cooled slightly, but still warm, roll in powdered sugar and transfer to a wire rack to cool. That's it!
I am considering making more of these bad boys for our family Christmas Eve get together. Afterall, we are having Mexican food ;)
Okay...It's been long enough since I have posted a legitimate recipe on Tuesday, and I know how many of you rely on me to feed your family (I have self importance issues). So I'm back with a recipe I invented out of necessity one night. If you are seeking something healthy, seek somewhere else. If you are seeking something cheesy and oh so yummy, look no further. I bring you a lasagna style casserole. Except it's not really lasagna. It's, well, just read on...
Mamma's Casserole
Ingredients: 1Pkg Chicken (approx. 1lb boneless breast or thigh) 1 Bag whole wheat wide egg noodles 1 bag frozen chopped spinach (thawed...is that an oxymoron?) 1 8oz package of cream cheese 1/2 yellow onion (minced) 2-3 cloves garlic (minced) 36oz of your favorite spaghetti sauce 1 1/2-2 Cups cheddar cheese 1 1/2 Cups fresh grated parmesan (not canned)
Instructions: Preheat oven to 400 degrees. Spray a 13X9 baking dish with nonstick spray, set aside.
Cook pasta according to package directions. Drain, and set aside.
Saute onion and garlic in a medium pan til soft. Add thawed spinach and cook through. Add cream cheese, mix well and keep warm.
Cube raw chicken, and saute(use non stick spray or a bit of olive oil) in a large pan until no longer pink. Add spaghetti sauce.
Now, for the layering. You can layer them any way you'd like...but here's how I did it.
Layer 1/3 chicken mixture then top with 1/2 of the noodles. Layer additional 1/3 chicken mixture again. Top with all of the spinach/cream cheese. Layer all of the parmesan cheese. Top with remaining noodles, remaining chicken mixture. Top with cheddar cheese.
Bake until heated through, then broil at 550 degrees til slightly browned at edges and bubbly.
Serve it with whatever you want! Steamed broccoli, or asparagus are great. Again, this is an invention so it has only ever been taste tested by our family, but it was a major hit with everyone. If you like cheesy, and tasty, then give it a try. Wish I had pictures for you...maybe one of you can make it and get some photos for me. Hey, figured it was worth a shot ;)
In need of an easy to make meal? Look no further. This one is stupid simple, and really tastes good. It's meatloaf. Cheap, tasty...can't beat it. Here ya go.
Ingredients: 1lb Ground turkey (or beef, I use turkey) 1 can cream of mushroom soup 1 packet Lipton Onion Soup Mix 1C (approximately) Plain Bread Crumbs
Instructions: Pre-heat oven to 375 degrees Spray a loaf pan with non-stick spray and set aside.
Combine all ingredients in a large mixing bowl, and mix well. Add more breadcrumbs if needed...just enough so that it binds. Then transfer to your loaf pan. Pop into your preheated oven and cook for about an hour and ten minutes (if it's turkey). Use a meat thermometer for beef because I am not certain of the time. An hour is my guess.
Remove from oven, and serve! How easy is that? Yes, embarrassingly so. I like to serve this with mashed potatoes (sometimes we get crazy and change it up with mashed sweet potatoes), and peas or greenbeans. But you can serve it with whatever you want. I certainly don't own the creative license on meatloaf accompaniments. Let me know if you try it out!
**Don't forget to come join in tomorrow for You Know You're a Mom When-sDAZE." Click the link to see the first one.**
I have a cookbook titled "Quick & Easy" and it is one of my favorites for a go to meal. Today I am sharing a recipe from that book. A recipe we tried on the spur of the moment, and loved. Sorry...for those of you who like pictures with your recipes...today I have none. But what I can offer, is an easy and yummy meal!
Honey-Glazed Chicken
Ingredients: 8 skinless chicken thighs salt Scant 1 1/4 Cups medium sherry 1 Tablespoon cornstarch 3 Tablespoons honey 3 Tablespoons red wine vinegar 1 Tablespoon dark soy sauce 3 garlic cloves (minced)
Instructions: Preheat broiler to medium. To make glaze, pour 1 cup of the sherry into a small pan and bring to a boil. Continue to boil fo r6 minutes, or until reduced by half. Meanwhile, mix the remaining sherry and cornstarch together in a bowl until it forms a smooth paste. Remove the sherry from the heat and whisk in the honey, vinegar, soy sauce, and garlic. Return the pan to the heat and whisk in the cornstarch paste. Let simmer, whisking constantly, for about a minute, then remove from the heat and let cool slightly. Season the chicken with salt and place them on a broiler rack. Brush generously with the glaze and cook under the preheated broiler for 7 minutes. Turn the chicken over, brush generously with the glaze and broil for an additional 3-4 minutes, or until the chicken is completely cooked through. Serve immediately.
We like to have steamed broccoli and brown rice. By the way, you could use this glaze with chicken on the grill as well. Simple and tasty ;)
Looking forward to seeing your "You know you're a mom..." posts!
Are you tired of trying to come up with new meal ideas for the family? Me too! In an effort to spice things up...or just throw some ideas out there, I give you this: Tasty Tuesdays. I am not much of a recipe gal myself (I am much more of a wing it sorta girl), but when I come across a good one, I love to share. So first up is my very own mother's yummy pot roast. Whenever I make this it brings me right back home. The weather is perfect for this one, and it sits most of the day on the stove, so it requires work only at the beginning and the end.
Ingredients: 7 bone beef chuck roast (7 bone are the best for this) 1 can cream of mushroom soup plus 1 to 1/1/2 cans water 1 packet Lipton onion soup mix Various spices (such as thyme, oregano, marjoram, sage, salt pepper, and a touch of cumin) Olive oil (about 2-3 Tablespoons) Dash or two of Worcestershire sauce
Whatever vegetables you like...My favorites are: Potatoes, Onion, Carrots, Mushrooms and Celery (use them all or just a few)
Cooking Instructions: Season raost on all sides with whatever spices you choose (above recommended). In a large (at least 5.5 Quart) heavy bottom pan heat oil over medium-high heat. When oil is hot, sear roast on all sides to seal in the juices. Reduce heat to medium-low and add canned mushroom soup, onion soup mix, worcestershire sauce and water. Once all the liquid is boiling reduce heat so that it is at a simmer.
Let the roast cook! The longer the better. I usually get mine on the stove by about 11:30 or 12:00 and add the veggies approximately 4 hours later. Occasionally spoon liquid over roast (this is not a necessary step if you want to just leave it alone). About 1 1/2 hours before serving, add your peeled and cut vegetables. Simply add them in any which way you can stuff them in there. Check about one hour later for doneness and allow the last half hour if necessary. Then serve.
We enjoy our pot roast with toasted french bread. I buy the loaf from the local grocery store bakery. To toast the bread, I cut the bread into about 1 1/2 in thick pieces, arrange them on a baking sheet, and spread a little butter or drizzle a little olive oil over them. Toast in a 375 degree oven to your desired toastiness ;)
This should easily serve a family of six.
It is so easy to do, and so delicious. Try it, I know you're gonna love it. Please let me know if you do. Also, if you are looking for any specific recipes let me know that too. One thing I do well in this house is cook. So I am bound to have an idea for you.
If you have read my blog for more than a week, then you know that on Tuesday I like to post a recipe. I know that coming up with new ideas for the family can frequently cause me grief. So, this is designed to help others who feel the same way. Today I am giving you my favorite Tuna Casserole recipe. This is comfort food if I have ever known it. The recipe comes from my own Mamma ;) I am not a fan of peas in my tuna casserole, so this one doesn't have them. If you like them...then toss them in the mix.
Ingredients: 6oz wide egg noodles uncooked 1 can tuna 1 cup diced celery 1/3 cup onion salt and pepper to taste 1 can cream of mushroom (or celery) soup 1/2 cup milk 1/2 cup mayo 1 cup cheddar cheese Crushed __________ for topping. (Here you can get creative and use whatever you have on hand. You can crush plain potato chips, use bread crumbs, ritz crackers, or even corn flakes...totally up to you).
Instructions: Pre heat oven to 350 degrees. Cook and drain noodles according to package directions, and put them back in your pot. Add all other ingredients (except cheese) and mix until heated through. Then add cheese and mix until it is melted. Pour mixture into a casserole dish (sprayed with non stick) and add your topping to cover the mixture. Bake in oven for about 15-20 minutes.
Since this is an all in one meal, we don't usually do a lot on the side with it. Would go well with steamed broccoli or another veggie of your choice. I also often double this one up because everyone likes it so much, and it is always great leftover. As always, I would love to hear what you think if you try this one out. If you like tuna casserole, you will be sure to like this.
Oh, and do you have a recipe you would like to have featured? Let me know! I would be happy to post it for you...giving you all credit and a link back of course.
This week I am bringing a few kitchen tips to the table. Some you may know, others you may not...but they all come in handy for me from time to time. A few of these tips are from my very own brother who is an entree chef at Binkley's, a five star restaurant here in Arizona.
Grilling:1. When grilling meat, bring it to room temperature before placing in on the grill. This helps to prevent the edges from curling, as well as keeps the cooking more even. 2. If you want a good sear on the meat (like steak), salt it. This helps to bring the enzymes to the surface and will really help to give it a nice sear. In addition to salting, make sure it is patted dry, any moisture will cause it to steam rather than sear.
Making Sauces: 1. When making a sauce, finishing it off with a small bit of butter helps to give it a velvety texture. 2. When adding cornstarch to a sauce, mix it with water first to make a slurry (equal parts cornstarch and water). This will ensure it blends smoothly without leaving clumps.
Vegetables: 1. When blanching/boiling your vegetables, shock them before hand in ice cold water. This helps to keep the vibrancy of color in the vegetables. If you don't plan to eat them right away, and plan to reheat them a bit before serving, shock them in the ice water directly after boiling as well. If you will eat them immediately, then before is enough. 2. When boiling your water, add a little oil to keep it from boiling over. A tablespoon will do just fine. 3. Don't use potatoes that have gone slightly soft, and have begun to grow a lot of eyes. With these potatoes you may notice a greenish color under the skin...that is actually a poison/toxin. Now, you would have to eat large quantities to really be affected, but why even eat a little? Just toss them out, or use them as mulch for your garden!
There you have it. Back next Tuesday with a recipe.
This week I am having my first guest featured recipe. Quirky Momma brings us a great Mix and Match Casserole. I don't know about you, but I am always up for a recipe that leads me no further than my pantry for the ingredients. If you have not had the pleasure of meeting Quirky Momma...where have you been? Truly, for a mom with very young children, she is a godsend. She gives tips ranging from learning activities to housekeeping. Without further ado, I introduce you to Quirky Momma.
As momma to three preschoolers, I rarely have the time to shower, let alone think of what we are going to eat for dinner. I love this casserole - it is my good old standby recipe, great for stretching out trips to the grocery store! Basically, I look in the pantry and mix and match. Hope this is a help to you and a blessing to your family!
Ingredients: 8 ounces sour cream (or plain yogurt or a cup or two of white gravy) 1 cup milk 1 cup water 1 teaspoon salt 1 teaspoon pepper
Choose one of the following for your Sauce: 10 3/4 ounces cream of mushroom soup, condensed -- undiluted 10 3/4 ounces cream of celery soup, condensed -- undiluted 10 3/4 ounces cream of chicken soup, condensed -- undiluted 10 3/4 ounces cheddar cheese soup -- undiluted 29 ounces diced tomatoes with basil, garlic and oregano -- undrained
Choose one starch: 2 cups uncooked elbow macaroni 1 cup uncooked regular rice 4 cups uncooked wide egg noodles 3 cups uncooked small pasta shells (Or... cover with mashed potatoes, hasbrowns, biscuits or a pie crust for a meat pie variation).
Add one meat or protein source: 12 ounces solid white tuna in spring water -- drained and flaked 2 cups chopped cooked chicken 2 cups chopped cooked ham 2 cups chopped cooked turkey 1 pound ground beef -- browned and drained
Extras- choose one or two (optional): 3 ounces canned mushroom slices -- drained 1/4 cup sliced black olives 1/4 cup chopped red bell pepper -- or green 1/4 cup chopped onion or scallions 1/4 cup chopped celery 2 cloves garlic -- minced 4 1/2 ounces chopped green chiles 1 1/4 ounce taco seasoning mix
Top it off with one or two of these: 1/2 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup shredded Swiss cheese 1/2 cup fine dry breadcrumbs 1 cup round buttery crackers -- crushed 1 cup herb-seasoned stuffing mix Directions: Combine sour cream, milk, water, salt and pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish. Bake, covered, at 350 degrees F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes. Invent your own one-dish combinations, switching ingredients for variety. Each casserole bakes 1 hour and 20 minutes, eliminating the need to precook the pasta or rice. Experiment with different flavors and create family favorites.
I hope you all try out her recipe and go visit her to let her know you did! Even if you don't try the recipe...be sure to visit her anyway for some great ideas.
Wow am I getting a late start. That's what happens when I don't have my post ready to go the night before. In an effort to speed things up today, I am just posting the recipe without further ado. It's a recipe by Bisquick that I tried years ago, and has become a family staple. Taco Pie.
Ingredients: 1 lb ground turkey ( I imagine you can use beef, I mentioned before I prefer turkey...also this recipe calls for turkey) 1 medium onion 1 envelope (1.25 oz) Old El Paso taco seasoning (though any brand will do, and I use reduced sodium) 1 can chopped green chiles (again, any brand will suffice...but don't get hot...well, unless you want to) 1/2 Cup Original bisquick mix (I use the reduced fat one though) 1 Cup milk 2 eggs 1 medium tomato (I use two roma tomatoes) 1/2 Cup shredded cheddar or Colby-Monterey Jack cheese (I use more than the required amount closer to 1 Cup)
Instructions: Heat oven to 400 degrees. Spray a 9 inch glass pie plate (I use a small rectangular glass baking dish) with cooking spray. In a 10 inch skillet, cook turkey and onion over medium-high heat, stirring occasionally until turkey is no longer pink; drain. Sprinkle taco seasoning over meat mixture and mix really well. Spread in pie plate. Top evenly with green chiles.
In a medium bowl, stir Bisquick mix, milk and eggs with a wire whisk until blended. Pour into pie plate over meat mixture.
Bake in oven for 25 minutes. Top with tomato and cheese and return to oven for 8-10 minutes more or until cheese is melted. Let stand 5 minutes, then serve. Serves 6.
Like I said, this one is a regular favorite. Easy...which is one of my top requirements if I am going to use a recipe.
As always, if you try it...let me know what you think.
