Friday, April 30, 2010

Mama's Chicken Stew

I found this recipe in my huge Crockpot file. I was looking for something easy for dinner, since I had a busy day planned, and decided this would be perfect. The stew was good, but I thought it was lacking something. So did Hubby, since he added a good dose of Cajun Seasoning to his servings, LOL. I think some roasted red pepper and more pepper, would add a much needed flavor boost. I only used chicken thighs, substituted regular onion for the baby onion and added 2 med potatoes, since I thought the stew needed something more substantial. And of course I ommited the peas, so Hubby would eat some. The kids enjoyed it, so that's always a good thing.


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

Rainbow Blondies and Silicone Bakeware Giveaway

Many, many years ago, I was browsing on the M&M website and found a recipe for blondies, using mini M&Ms. I saved the recipe and forgot about it, until recently. The kids got a ton of M&Ms for Easter, so I figured I'd try to incorporate them, into some sort of dessert. Then I remembered this recipe and thought it would be perfect. These are really delicious! Soft and chewy, with crunchy bits of chocolate candy, throughout. The kids absolutely loved them, and I thought they looked really cute. The only changes I made was I used 1 egg, instead of 2 egg whites and used regular M&Ms, rather than minis.


Rainbow Blondies
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.


To Enter the Giveaway:
Simply leave me a comment, telling me what your favorite dessert is, to make or eat. For an extra entry, become a follower of my blog, or tell me you are already a follower.
Giveaway will close on Sunday May 2nd, at 5pm Eastern time. Winner will be chosen using random.org.

Monday, April 26, 2010

Meal Plan Monday: April 26

Good morning! I'm a bit late this morning, since Hubby and I decided to go browse the sales at Canadian Tire, after dropping Mr.B off at school. We picked up some silicone bakeware for 50% off. Deals like that make me happy. This week is somewhat busy. 4 appointments in the next 2 days, so this week's menu will be simple. Highlights from last week include Gyro burgers, so keep an eye out for that this week. So here is our menu this week.


  • 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

I love the smell of dill. Every time I go to the store, I stop, pick up a bunch of fresh dill and smell it. I never buy it, just smell it. Well last week, I decided I was going to buy it and use it, somehow.... I was planning on making fish, so I knew dill pairs nicely with fish. So I went to Cooks.com to search for a dilled potato recipe. I had made dilled potatoes before, but wasn't crazy about the recipe. This one seemed simple enough and used everyday ingredients, so I gave it a whirl. All I can say is I LOVED these potatoes. Just something about the creamy dill sauce made them heavenly (in my opinion). Mr.B wasn't too crazy about them, but did eat them, while Quennie wolfed hers down. I did find there wasn't much dill in the recipe, so I increased it to 2 Tbs. These were so much better the next day, when the flavors had time to develop. I'll be keeping this recipe handy, for next time I decide to buy some fresh dill, LOL.


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

This recipe has been floating around on Cooking for your Family for ages it seems. I've really been trying to eat more fish, but it's so expensive now a days. Maybe it's because I grew up in a family of fishermen and was used to free fresh caught fish, LOL. So when fish was on sale a few weeks back, I grabbed a few packages. This recipe is so easy!! Seriously, 8 minutes or so, and your fish is done. Just a little advice though, take your smoke detectors down, if you don't want to freak out your kids, LOL. The fish was flaky and moist. The nutty saltiness paired really well with it, which surprised me. Queenie ended up loving it. I knew Mr.B would never eat fish this way, so I seasoned his with salt and pepper. I didn't have any fresh lemon, so I seasoned our fish with Lemon Pepper. I also used Sole, instead of Tilapia and it tasted heavenly. It looks really fancy too, so this would be a great recipe to entertain with.


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

Curried Chickpeas

I'm a Food Network Junkie. Well, I use to be. Now a days I have to fight for TV time with the kids, LOL. But when they aren't watching TV, you can bet it's on the Food Network channel. A few weeks ago, I saw Roger Mooking, from Everyday Exotic, make this recipe. Now this isn't a show I'm all to crazy about, but it was on and I was kind of watching it. So this recipe caught my eye. I've been thinking a lot lately on how I can get us, as a family, to start eating more healthily and eating a broader variety of foods. So after seeing this dish, I knew it was something I wanted to try. I got the recipe online and bought the chickpeas. It was fairly simple to make, though I needed to let mine simmer much longer than the recipe called for. It was just too soupy, which was not how it was on TV. So after the extra simmering, I got it to the consistency I wanted. I also omitted the white wine, since I'm not a fan and didn't want to open a bottle, for just a splash. So I used chicken stock instead. The dish was really tasty. A little sweet, but smokey at they same time. The chickpeas were nice and creamy. Mr.B wasn't too crazy about them, but Queenie loved them. Hubby said they were good, but he's trying to cut carbs, so he only had a small serving. They were even delicious reheated the next day. I great new twist on chickpeas!


Curried Chickpeas
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

Meal Plan Monday: April 19th

Happy Monday!! Hope everyone had a nice weekend. Ours was pretty low key, with Hubby working. Mother Nature decided to grace us with snow on Saturday. I sure wish the weather would decide what it wants to do, since we've been going from beautiful spring temperatures, to frigid temperatures, from one day to the next. The highlights from last week include Curried Chickpeas, Broiled Tilapia Parmesan and Creamy Dilled Potatoes, which I'll be posting in the next few days.

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]
  • Leftovers

Make sure to head over ot Org Junkie, for more great menus for the week!!

Saturday, April 17, 2010

Honey Spice-Rubbed Pork Tenderloin

Pork tenderloins were on sale a few weeks back, so I picked up a few and threw them in the freezer. A few days later, someone reviewed this recipe on Cooking for your Family. The title caught my eye, I had all the ingredients, so I decided to make it. It turned out really well. It was super tender, sweet, but savory at the same time. There also was a slight bite, from the chili powder, but not enough for the kids to notice (thank goodness). It was super cold out that day, so I cooked it in the oven, rather than on the grill. I'll include oven directions at the end of the recipe. Everyone really enjoyed it and I used the leftovers to make a stir fry, the next night.


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

Strawberry Pie

As much as I can not make pie crust, I love pie. My mom often spoiled us, with fresh fruit pies, in the summer. I'd have to say that my favorite is Strawberry pie. When Mom came to visit a few months ago, she brought us some frozen strawberries, from last summer, with the intent on making a pie. Well, with Mr.B, Queenie and Hubby's birthdays and our anniversary, we pretty much had cake non stop and totally forgot about the pie. Thankfully, Mom also made me some pie dough, while she was here and forgot her recipe, so I took the opportunity to make this pie myself. All I can say is...... SIGH!! It was sooo good! I added in about a cup of frozen wild blueberries, for more filling, LOL. The crust was flaky, the filling not too sweet (actually I would have liked it sweeter). Total comfort food, that reminded me of home. So I'd like to share my Mom's recipe for Strawberry Pie with you. Enjoy!

Strawberry Pie
printable version

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

This recipe is from Campbell's Kitchen. I signed up for their email recipes a few years ago. Every once in a while, I receive a recipe that catches my eye and this one did. I really love how simple this recipe was, but it has so much flavor. The heat from the lemon pepper, paired with the bite from the mustard was perfect. I only had Honey Dijon, so I added a squirt of yellow mustard to counter the sweetness. The chops were tender and juicy, the sauce comforting. Hubby enjoyed it, as did the kids, so all in all it was a success.


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

Meal Plan Monday: April 12

Good morning! We had a good week, last week. I tried a few new recipes, so be on the lookout for those, in the next few days. This week should be quiet, with Mr.B in school. The weather is warming up, so we'll be grilling a lot more. Also Hubby has decided to cut down on carbs, so you'll notice and increase in vegetable side dishes, LOL. So here is our menu for this week, in no particular order, except for tonight.


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
  • Leftovers

Make sure to head over to the Organization Junkie, to check out tons of other meal plans for the week!!

Sunday, April 11, 2010

Easy Cheesy Scalloped Potatoes

I'm participating in Potluck Sunday, today over at Mommy's Kitchen. Be sure to go on over and check it out!!


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

I was trying to organize my recipe binder, when I stumbled upon this recipe. I had cut it out, from some junk mail I had received, last year. You know, when they send you offers to buy or preview cookbooks for 30 days etc, well I love to cut the free recipes out and try them, LOL. I had a huge Toblerone bar, leftover from Christmas, so I decided to make this. It was so simple and came together in under 5 minutes, using our Kitchen Aid mixer. Once the crust was cooked and the chocolate was spread, I cut the cookies and placed them in the fridge. About an hour later, we had amazing cookies. The butter from the cookie, combined with the chocolate, gives a slight peanut butter-y hint. I'm not sure why, but that's the taste I get from it, LOL. The cookie is flaky, but not crumbly and I love how you get bits of nut and nougat in the chocolate layer. The directions were a little confusing, so I simply pat the dough into a rectangle, directly onto my cookie sheet (without parchment). Easy, elegant and oh so delicious!!


Candy Bar Shortbread

1C unsalted butter
2/3C sugar
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

Roast Asparagus with Feta

I made this as a side for our Easter lunch. Hubby is trying to eat healthier these days, so we opted for 2 veggie sides, instead of a potato and a veggie side. Asparagus was on sale, so I grabbed a bunch, hoping to find some sort of recipe for them. We don't eat much asparagus and I really only tried it about a year ago. I really like it roasted, so I knew this recipe would be perfect and I was right. The asparagus was all caramelized, yet still slightly crunchy. The Feta added a nice saltiness and the lemon a refreshing bite. I didn't have any fresh lemon, so I substituted 1/4tsp of lemon pepper, for lemon zest. Hubby really enjoyed it, though the kids wouldn't even touch it, LOL. I guess I'll have to work on them a little bit.


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

Hollow Tomb Rolls

I've been trying to teach Mr.B that many holidays have more of a meaning than what society has turned them into, with all the commercialism. So after reading an Easter story to him and answering many questions, I thought making these for Easter breakfast would be fun. I remembered seeing a recipe on Cooking for your Family, but couldn't find it anywhere. Then I opened an email newsletter from DVO.com and lo and behold, the recipe I was looking for. So after hunting for eggs, I set out to make Hollow Tomb Rolls. These suckers are pretty tricky. I was certain that I had sealed all the edges super well but alas.... I was wrong. This is what is not suppose to happen.


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

Meal Plan Monday: April 5

Happy Easter Monday!! We had the perfect Holiday long weekend. It was nice and relaxing, with great weather. The kids had a blast making and decorating Easter Cookies and hunting for eggs Easter morning. We decided to have and Easter lunch, instead of dinner, since Hubby was working Sunday evening. It was delicious and be on the lookout for an Asparagus and Feta recipe, I'll share later this week. This week should be pretty low key. Hubby works until Thursday and Mr.B returns to school Wednesday. Other than that nothing is in the works. Here is our menu this week, in no particular order.


  • 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

Easter Eggs

I'm sure many of you are going to be busy today colouring eggs, for tomorrow. I just wanted to share my method for the perfect hard boiled eggs. We coloured our eggs, this afternoon, since Hubby has to work tonight. Mr.B was super excited and insisted on making 2 eggs with his and Queenie's initials on them. Many eggs were cracked in the process, but no tears were shed, so no big loss, LOL. Here's to hoping everyone has a Happy Easter!!!


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

Hamburger Buns

One of the great things about being a foodie and loving to cook, is being able to make most anything from scratch. Take hamburger buns for example. My dinner plans today were in need of hamburger buns, but with Hubby already gone to work, I wasn't going to drag the kids to the nearest store, on foot. I remembered jotting down a recipe, from a blog I use to follow (unfortunately the blog no longer exists) and I went for it. They turned out wonderfully. I honestly am never going to buy hamburger buns again. I used my bread machine, to make the dough and about 3 hrs later, we had soft, fresh and chewy buns. I'm even thinking of trying to make hot dog buns, with the dough, in the future as well.

Hamburger Buns

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