Friday, April 30, 2010
Mama's Chicken Stew
1 pound skinned, boned chicken breasts, cut into bite-size pieces
1 pound skinned, boned chicken thighs, cut into bite-size pieces
2 cups water
1 cup frozen small whole onions
1 cup (1/2-inch) sliced celery
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 (14 1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heatsetting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirringwith a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover andcook on high-heat setting an additional 30 minutes. Yield: 8 servings (serving size: 1-1/2 cups).NUTRITIONAL INFORMATION CALORIES 257; PROTEIN 30.8g; FAT 3.5g; CARB 25.1g; FIBER2.8g; CHOL 78mg; IRON 3.2mg; SODIUM 359mg; CALC 83mgWW Points 5
Wednesday, April 28, 2010
via M&Ms website
2/3 cup butter
1 1/4 cups firmly packed light brown sugar
2 large egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup M&M’S® MINIS® Milk Chocolate Candies
3/4 cup chopped walnuts or pecans
Preheat oven to 350°F (or 325°F for glass pan). Cream butter and sugar until light and fluffy; add egg whites and vanilla extract. Combine flour and baking soda; add to creamed mixture just until combined. Stir in M&M’S® MINIS® Milk Chocolate Candies and nuts. Spread dough into a greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out slightly moist with crumbs. Cool completely before cutting. Store in tightly covered container.
Now, onto the giveaway. I was so excited about grabbing some great silicone bakeware at such a good price, the other day, that I went back for more and have decided to share some with a lucky reader. I really love silicone bakeware. It is non stick and quite easy to clean. Just make sure to use a cookie sheet, underneath, or else you'll have a heck of a time getting it into the oven, LOL. So one lucky person will win a 9-inch cake pan, a 12 count mini muffin pan, a loaf pan and 4 mini loaf pans.
Monday, April 26, 2010
- Monday- take out pizza with a salad
- Tuesday- Honey Pork Oriental with rice (new recipe)
- Wednesday- Homemade waffles, bacon and fruit salad
- Thursday- Bean and Cheese Enchiladas with Zucchini con Queso (new recipe)
- Friday-Ricotta Stuffed Chicken (new recipe) with mashed potatoes and veg
- Saturday- leftovers
- Sunday- Creamy Beef Stroganoff (new recipe)
Head on over to Organization Junkie, to check out more menus for this week.
Friday, April 23, 2010
CREAMY DILLED POTATOES
Adapted from cooks.com
1 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
2 Tbs. fresh dill, or 1 tsp dillweed(dry)
1 c. milk
1/2 c. mayonnaise
3 tbsp. minced onion
4 c. diced, cooked potatoes
Melt butter, blend flour, salt and dill. Add milk, cook, stirring until thick. Blend in mayonnaise and onions. Alternate layers of potatoes and sauce in a casserole. Bake at 350 degrees for 15 minutes
This post is being linked to Potluck Sunday over at Mommy's Kitchen. Go on over and check it out!!
Thursday, April 22, 2010
Broiled Tilapia Parmesan
Submitted by Konnie (on CFYF)
2 pounds tilapia filets
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
Preheat your oven's broiler, and grease a broiling pan, or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice and season with dried basil, pepper, onion powder, and celery salt, mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes.
Remove the fillets from the oven, and cover them with the Parmesan cheese mixture on the top side and broil for 2 more minutes, or until the topping is browned, and fish flakes easily with a fork. Be careful not to over cook the fish.
Tuesday, April 20, 2010
Adapted from Roger Mooking/Everyday Exotic
1 teaspoon vegetable oil
1/2 onion, finely diced
1 carrot, finely diced
1 clove garlic, finely diced
2 tablespoons curry powder
splash white wine
4 plum tomatoes, roughly chopped
1 -540ml can of chickpeas, rinsed and drained
1 cup chicken stock
1 tablespoon sugar
1 tablespoon butter, cold
In a sauté pan, heat oil over medium heat and sweat onions. Add carrots and garlic, stir. After garlic has browned slightly, add curry powder and stir. Add a splash of white wine to deglaze pan. Add tomatoes and chickpeas, stir. Add chicken stock and simmer, covered, for 10 minutes. Season with salt and sugar. Remove from heat, add cold butter to finish.
Monday, April 19, 2010
This week is slightly busy, with appointments and Mr.B being in school for 3 days. So the menu is nothing extravagant, LOL.
Monday- Tuna with Cheesy Garlic Biscuits and Banana Nut Cake(new recipe) for dessert
- BBQ ribs and foil packet veggies
- Spaghetti and meatballs with Ceasar salad
- Bacon pasta with sauteed zucchini
- Sweet and Sour Pork Chops with mashed potatoes and broccoli
- Gyro Burgers with yogurt sauce and Soufle Kounoupithiou(3 cheese baked cauliflower)[new recipes]
Make sure to head over ot Org Junkie, for more great menus for the week!!
Saturday, April 17, 2010
Honey Spice-Rubbed Pork Tenderloin
Submitted by Sandy
An easy spice rub mixed with dressing infuses this juicy tenderloin with extra flavor in no time flat.
1/4 cup Kraft Catalina dressing, divided
1 large pork tenderloin (1 pound)
1 tsp chili powder
1 tsp garlic powder
1 tsp dry mustard
1/2 tsp paprika
1/4 tsp dried thyme leaves (increased to 1/2 tsp and crushed between fingers)
1 T honey
Brush 2 T of the dressing over pork. Mix dry ingredients, rub onto pork. Let stand 10 minutes, or refrigerate up to 24 hours to marinate.
Preheat grill to medium heat. Place pork on grill; cover. Grill 20 minutes, turning occasionally.
Mix remaining 2 T dressing and honey. Brush some of the honey mixture over pork. Continue grilling 5 to 10 minutes, turning and brushing with honey mixture until pork is cooked through (160º). Let stand, covered with foil, for a few minutes before serving.
Sandy’s notes: I increased the amount of dressing and honey. My grill runs hot (after 5 minutes the pork was slightly charred on one side), so keep an eye on it. After about 15 minutes of grilling I stuck in the meat thermometer so I would know when it got to 160º.
Oven bake directions: Place tenderloin(s) on a foil lined baking sheet (rimmed). Bake at 375 degrees for 45 minutes to an hour, until internal temperature reaches 165 degrees. Let rest, covered with foil, for 15 minutes, before slicing.
Friday, April 16, 2010
2 C strawberries (fresh or frozen)*
1 C blueberries (fresh or frozen)*
1/2 C sugar
1/3 C flour
pie dough for a double crust pie
In a saucepan, cook strawberries, sugar and flour, over med low heat, until mixture become very thick. Stir frequently to prevent sticking or burning. Cool and pour into prepared pie shell. Top with 2nd crust and bake in a 350 degree oven, until golden brown (approx 30 minutes). Let cool before serving.
*feel free to use 3 C of any combination of berries, desired
Strawberry Rhubarb Pie: replace blueberries with 1 C chopped rhubarb and increase sugar by 1/4 C.
Wednesday, April 14, 2010
Creamy Mustard Pork Chops
Adapted from Campbell's Kitchen
4 boneless pork chops, 3/4" thick
1 1/2 tsp. lemon pepper seasoning
1 tbsp. butter OR margarine
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 tbsp. Dijon-style mustard
1 tbsp. chopped fresh parsley
SPRINKLE chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 min. or until browned.ADD soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Sprinkle with parsley.
Cindy's notes: I used bone in chops, so let them simmer until the internal temperature reached 165 degrees. I also used olive oil, instead of butter, to brown the chops.
This recipe has been linked to Potluck Sunday, hosted by Mommy's Kitchen.
Monday, April 12, 2010
Mon- homemade pizza with tossed salad
- Broiled Tilapia Parmesan with spaghetti squash
- Grilled chicken salads and homemade Strawberry Pie for dessert
- BBQ ribs with Dilled Potatoes and mixed veg
- Grilled steaks with Curried Chickpeas and foil packet veggies
- Breakfast- eggs, bacon, toast and fruit
Make sure to head over to the Organization Junkie, to check out tons of other meal plans for the week!!
Sunday, April 11, 2010
I saw this recipe in the Kraft Food and Family magazine, many years ago. Of course knowing me and my love for cheese and ham, I had to try it, LOL. Well, it's become one of my favorite ways to use leftover ham. This recipe is so simple and uses ingredients I always have on hand, so that is a bonus. The potatoes come out still a touch firm, but the cream cheese adds a wonderful creaminess to them. That paired with the smoky ham..... home run!!
Easy Cheesy Scalloped Potatoes
Adapted from Krafts Food and Family Magazine
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chicken broth
3 lb. red potatoes (about 9), thinly sliced
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1 cup frozen peas
HEAT oven to 350°F. Mix cream cheese, sour cream and broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients.
SPOON into 13x9-inch baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
BAKE 1 hour or until casserole is heated through and potatoes are tender.
Cindy's notes: I use russet potatoes and omit the peas, since Hubby isn't a fan of peas.
Saturday, April 10, 2010
Candy Bar Shortbread
1C unsalted butter
2 1/4C flour
pinch of salt
3 (3.52-oz) Toblerone chocolate bars, coarsely chopped
Preheat oven to 325 degrees. Stack 2 baking sheets together and line top sheet with parchment paper.
In a mixer bowl, cream butter and sugar until blended. Add flour and salt and mix to make a stiff dough that does not quite hold together. Pat dough into a 13X9-inch pan lined with parchment paper and set pan on prepared baking sheet, or pat dough directly on prepared baking sheet, in a 14X10-inch rectangle. Bake until lightly golden, 25-40 minutes. Sprinkle chocolate on hot uncut shortbread. Let sit 5 minutes and smear chocolate to cover the shortbread. Cut into 2-inch squares and place in fridge or freezer to set up.
This recipe is being entered in EatInEatOut's 3 Annual Christmas in July Cookie Contest
This recipe linked to
Recipe of the Week
Thursday, April 8, 2010
Roasted Asparagus with Feta
Submitted by Katie on CFYF
1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemon zest
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Kosher salt (to taste)
Fresh ground black pepper (to taste)
1-2 tablespoon chopped fresh Italian parsley
3-4 ounces crumbled feta cheese
1 lemon (juice of)
Preheat oven to 400F. Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool. Bend asparagus gently until it breaks at a natural point and discard ends. Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge). Season asparagus with salt and pepper. Sprinkle asparagus with crumbled feta cheese. Roast at 400F for 12 minutes or until cooked to your liking. Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds. Serve hot.
Tuesday, April 6, 2010
Next time I think I may try using bread dough, instead of crescent rolls. Only 1 little roll survived the ordeal, LOL. Regardless of the marshmallow escaping, these were really good. Almost cinnamon roll like, with a slight crunchy gooey-ness. Mr.B devoured 2 and was surprised to see that the marshmallow I had place inside was now gone. Of course I made sure to comment on how Jesus' tomb was empty on Easter morning too, and that made them all the more exciting. Even if your beliefs are different from ours, give these a try sometime... I think you'll like them.
Hollow Tomb Rolls or Marshmallow Delight
Adapted from DVO.com
1 (8 ounce) package refrigerated crescent rolls
¼ cup sugar
2 tablespoon ground cinnamon
8 large marshmallows
¼ cup butter, melted
Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Be sure to seal well or the marshmallow will escape.
Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn't overflow.
Bake at 375 degrees for 13 to 15 minutes. Serve warm.
Monday, April 5, 2010
- Perogies in Bechamel with ham and peas
- Chicken Bryan with Egg Noodles and salad (new recipe)
- Porcupine Balls in the slow cooker
- Creamy Mustard Pork Chops with rice and veg (new recipe)
- Prime Rib, with mashed cauliflower and roast carrots
- Honey Spice-rubbed Pork Tenderloin with roast potatoes and veg (new recipe)
Don't forget to head over to the Organization Junkie, to check out tons of other meal plans for the week!!
Saturday, April 3, 2010
Perfect Hard Boiled Eggs
Place uncooked eggs in a pot and cover with cold water. Bring water up to a rolling boil, turn off heat and place lid on pot. Let eggs sit in hot water for exactly 11 minutes. Gently remove eggs and place into a bowl of ice water. If eating right away, peel shells from eggs while they are still warm. Cooked eggs keep well in the fridge for up to 5 days.
Thursday, April 1, 2010
3/4 to 1 cup lukewarm water
2 T butter
1 large egg
3 1/2 cups all-purpose flour
1/4 cup sugar
1 1/4 tsp. salt
1 T instant yeast
Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough.
Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.
Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.
If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame or poppy seeds.
Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.
Makes 8 buns