It's a perfect weeknight meal.
•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded
In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.
January 29, 2009
October 17, 2008
Honey Mustard Slaw
Sweet, tangy, and even diet friendly.
•1 Medium head cabbage (or any combination), shredded or chopped
•2 Tbsp. yellow mustard
•2 Tbsp. dijon mustard
•3 Tbsp. honey
•3 Tbsp. vegetable oil
•1 Tsp. poppy seeds
•½ Tsp. freshly ground black pepper
Combine the mustards, honey, oil, poppy seeds, and pepper in a container with a tight fitting lid. Shake the ingredients vigorously until thoroughly combined, and chill for at least 24 hours. When ready to serve, toss the cabbage with the dressing.
•1 Medium head cabbage (or any combination), shredded or chopped
•2 Tbsp. yellow mustard
•2 Tbsp. dijon mustard
•3 Tbsp. honey
•3 Tbsp. vegetable oil
•1 Tsp. poppy seeds
•½ Tsp. freshly ground black pepper
Combine the mustards, honey, oil, poppy seeds, and pepper in a container with a tight fitting lid. Shake the ingredients vigorously until thoroughly combined, and chill for at least 24 hours. When ready to serve, toss the cabbage with the dressing.
October 14, 2008
Taking a short hiatus...
Morning sickness and cooking don't exactly go hand in hand. Never fear, I will be back.
October 5, 2008
Sweet Teriyaki Chicken
Another slow cooker recipe.
•3-4 Medium boneless, skinless chicken breast
•1/3 Cup bottled teriyaki sauce (kikkoman)
•1/3 Cup packed brown sugar
•1 Tsp. freshly grated ginger root
•½ Tsp. garlic powder
•1 Tbsp. apple cider vinegar
•3 Servings soba noodles
Combine the sauce, sugar, ginger, vinegar, and garlic powder. Pour the mixture over the chicken in your crock pot. Cook on high for 2-3 hours, until tender enough to shred with a fork. Shred the chicken, then continue cooking while you prepare the noodles according to the package directions. Serve the chicken over the noodles and pour over the extra sauce. If you want extra sauce, I like to make another batch of the sauce on the stove to serve along with it.
•3-4 Medium boneless, skinless chicken breast
•1/3 Cup bottled teriyaki sauce (kikkoman)
•1/3 Cup packed brown sugar
•1 Tsp. freshly grated ginger root
•½ Tsp. garlic powder
•1 Tbsp. apple cider vinegar
•3 Servings soba noodles
Combine the sauce, sugar, ginger, vinegar, and garlic powder. Pour the mixture over the chicken in your crock pot. Cook on high for 2-3 hours, until tender enough to shred with a fork. Shred the chicken, then continue cooking while you prepare the noodles according to the package directions. Serve the chicken over the noodles and pour over the extra sauce. If you want extra sauce, I like to make another batch of the sauce on the stove to serve along with it.
September 27, 2008
Cheesy Broccoli Soup
Simple, yet satisfying.
•1 Pound fresh broccoli, cleaned and cut into small florets
•½ Cup butter or margarine
•1 Small onion, finely chopped
•½ Cup all-purpose flour
•2 Cups chicken broth
•2 Cups milk
•6 Ounces velveeta, cut into small cubes
•Salt & Pepper to taste
•Pinch of cayenne pepper (optional)
Steam your broccoli for about 4-5 minutes, until it's all bright green and still crispy. Immediately remove the broccoli from heat and shock in ice cold water while you prepare the rest of the soup. In the meantime, over medium high heat, saute your onion in the stick of butter. Cook the onions until are translucent, then mix in the flour. Reduce the heat to medium and continuously stir the mixture for about 3minutes. Pour in your broth, and whisk until it smooth and creamy, then whisk in the milk. Bring this to a boil and stir in the velveeta until there are no lumps of cheese. Add salt and peppers. Stir in the drained broccoli and continue heating the soup until thick and bubbly. Serve immediately or this can very easily be reheated.
•1 Pound fresh broccoli, cleaned and cut into small florets
•½ Cup butter or margarine
•1 Small onion, finely chopped
•½ Cup all-purpose flour
•2 Cups chicken broth
•2 Cups milk
•6 Ounces velveeta, cut into small cubes
•Salt & Pepper to taste
•Pinch of cayenne pepper (optional)
Steam your broccoli for about 4-5 minutes, until it's all bright green and still crispy. Immediately remove the broccoli from heat and shock in ice cold water while you prepare the rest of the soup. In the meantime, over medium high heat, saute your onion in the stick of butter. Cook the onions until are translucent, then mix in the flour. Reduce the heat to medium and continuously stir the mixture for about 3minutes. Pour in your broth, and whisk until it smooth and creamy, then whisk in the milk. Bring this to a boil and stir in the velveeta until there are no lumps of cheese. Add salt and peppers. Stir in the drained broccoli and continue heating the soup until thick and bubbly. Serve immediately or this can very easily be reheated.
September 22, 2008
Creamiest Beef Stroganoff
Definitely worth the little bit of effort.
Total Time: 1 Hour
•½ Cup wine (white or red)
•4 Tbsp. butter
•½ Medium onion, diced
•2 Large cloves of garlic, diced
•1 Pound thinly shaved beef
•¼ Cup all-purpose flour
•2 Cups dark beef stock
•4 Ounces cream cheese
•1 Cup sour cream
•1 Tsp. yellow mustard
•8 Ounces extra wide egg noodles
•1 Tbsp. butter
•½ Pound freshly sliced mushrooms
•3 Tbsp. Worcestershire sauce
•Salt & Pepper to taste
Marinate the beef in the wine until your ready to prepare the dish, and for at least an hour. In a large frying pan over high heat, combine the butter, onion, and garlic. Cook until the onions are translucent. Add your beef (not the wine) and a pinch of salt and pepper, and cook thoroughly, until most of liquid is gone from the pan. Reduce the heat to medium. Sprinkle over the flour, and stir for about 2 minutes. Add the stock and stir until smooth. Stir in the cream cheese, sour cream, and mustard. Reduce the heat to low and let this continue cooking while you prepare the noodles according to the package directions. When the noodles are ready, add them and about ¼ cup of the cooking water to the meat and sauce mixture. Again, let this cook while you prepare the mushrooms. Saute the mushrooms in 1 Tbsp. of butter and the Worcestershire sauce, only for about 2 minutes, then add to the stroganoff. Stir the mixture until there are no lumps, and the sauce is smooth and creamy. Top with some fresh parsley if you have it available.
Total Time: 1 Hour
•½ Cup wine (white or red)
•4 Tbsp. butter
•½ Medium onion, diced
•2 Large cloves of garlic, diced
•1 Pound thinly shaved beef
•¼ Cup all-purpose flour
•2 Cups dark beef stock
•4 Ounces cream cheese
•1 Cup sour cream
•1 Tsp. yellow mustard
•8 Ounces extra wide egg noodles
•1 Tbsp. butter
•½ Pound freshly sliced mushrooms
•3 Tbsp. Worcestershire sauce
•Salt & Pepper to taste
Marinate the beef in the wine until your ready to prepare the dish, and for at least an hour. In a large frying pan over high heat, combine the butter, onion, and garlic. Cook until the onions are translucent. Add your beef (not the wine) and a pinch of salt and pepper, and cook thoroughly, until most of liquid is gone from the pan. Reduce the heat to medium. Sprinkle over the flour, and stir for about 2 minutes. Add the stock and stir until smooth. Stir in the cream cheese, sour cream, and mustard. Reduce the heat to low and let this continue cooking while you prepare the noodles according to the package directions. When the noodles are ready, add them and about ¼ cup of the cooking water to the meat and sauce mixture. Again, let this cook while you prepare the mushrooms. Saute the mushrooms in 1 Tbsp. of butter and the Worcestershire sauce, only for about 2 minutes, then add to the stroganoff. Stir the mixture until there are no lumps, and the sauce is smooth and creamy. Top with some fresh parsley if you have it available.
September 19, 2008
Parmesan Baked Herb Fries
Can fries be considered healthy?
Prep Time: 10 Minutes
Total Time: 50 Minutes
•4 Medium-large idaho potatoes, cut into thick fries
•2 Tbsp. vegetable or olive oil
•1 Tsp. italian herb seasoning
•½ Tsp. onion powder
•½ Tsp. garlic powder
•Pinch of kosher salt or freshly ground sea salt
•Pinch of freshly ground black pepper
•2 Tbsp. freshly grated parmesan cheese (must be finely grated right before preparing)
Combine the oil, seasonings, and cheese in a bowl, then toss with the fries. Mix them around with your hands or a big spoon, and make sure that every fry is coated. Lay the fries out in an even layer on a baking sheet lined with foil and a cooling rack. Bake at 425° for about 40 minutes, or until they are all golden brown. I like to sprinkle over a little more parmesan right after they come out of the oven, and serve.
Prep Time: 10 Minutes
Total Time: 50 Minutes
•4 Medium-large idaho potatoes, cut into thick fries
•2 Tbsp. vegetable or olive oil
•1 Tsp. italian herb seasoning
•½ Tsp. onion powder
•½ Tsp. garlic powder
•Pinch of kosher salt or freshly ground sea salt
•Pinch of freshly ground black pepper
•2 Tbsp. freshly grated parmesan cheese (must be finely grated right before preparing)
Combine the oil, seasonings, and cheese in a bowl, then toss with the fries. Mix them around with your hands or a big spoon, and make sure that every fry is coated. Lay the fries out in an even layer on a baking sheet lined with foil and a cooling rack. Bake at 425° for about 40 minutes, or until they are all golden brown. I like to sprinkle over a little more parmesan right after they come out of the oven, and serve.
Chocolate Coconut Squares
An easy, homebaked snack!
Prep Time: 10 Minutes
Total Time: 40 Minutes
•1 Cup finely crushed graham crackers
•½ Cup melted butter
•1 Cup milk chocolate chips
•1 Cup white chocolate chips
•1 Cup sweetened coconut flakes
•1 14 ounce can sweetened condensed milk
In a small bowl combine the the graham crackers and butter, and mix well. Press this mixture into a 9" square pan. Sprinkle over the 2 cups of chips, then pour the milk over the top. Top with the coconut, and bake at 350° for about 30 minutes. Keep an eye on it towards the end, to watch for over browning. You can tell it's done when the edges are dark golden brown. Cool completely before cutting and serving. I think these are best after being refrigerated for at least a few hours.
Prep Time: 10 Minutes
Total Time: 40 Minutes
•1 Cup finely crushed graham crackers
•½ Cup melted butter
•1 Cup milk chocolate chips
•1 Cup white chocolate chips
•1 Cup sweetened coconut flakes
•1 14 ounce can sweetened condensed milk
In a small bowl combine the the graham crackers and butter, and mix well. Press this mixture into a 9" square pan. Sprinkle over the 2 cups of chips, then pour the milk over the top. Top with the coconut, and bake at 350° for about 30 minutes. Keep an eye on it towards the end, to watch for over browning. You can tell it's done when the edges are dark golden brown. Cool completely before cutting and serving. I think these are best after being refrigerated for at least a few hours.
September 16, 2008
Plum Tart Cobbler
Simple ingredients, extraordinary results!
Prep Time: 20 Minutes
Total Time: 1 Hour
Crust:
•2 Cups all-purpose flour
•½ Cup granulated sugar
•12 Tbsp. butter, cut into small cubes
Filling:
•2 Pounds thinly sliced plums
•2 Tbsp. granulated sugar
•2 Tbsp. all-purpose flour
Topping:
•5 Tbsp. butter, cut into small cubes
•¼ Cup granulated sugar
•¼ Cup all-purpose flour
Combine the crust's ingredients with a pastry cutter, your fingers, or a food processor. The mixture should resemble moist sand. Press the mixture into a 9" round cake pan, and bake at 325° for 20 minutes. In the meantime prepare your filling and topping. For the filling gently stir together the ingredients and set aside until ready to use. Combine the ingredients for the topping with a pastry cutter, your fingers, or a food processor, until it resembles moist sand. After the crust has baked for 20 minutes, spread over the plum mixture, and cover with the topping. Bake for an additional 25 minutes at 325°, then broil for 3-5 minutes. Make sure to keep a close on it under the broiler. Cool at least 10 minutes before serving.
Prep Time: 20 Minutes
Total Time: 1 Hour
Crust:
•2 Cups all-purpose flour
•½ Cup granulated sugar
•12 Tbsp. butter, cut into small cubes
Filling:
•2 Pounds thinly sliced plums
•2 Tbsp. granulated sugar
•2 Tbsp. all-purpose flour
Topping:
•5 Tbsp. butter, cut into small cubes
•¼ Cup granulated sugar
•¼ Cup all-purpose flour
Combine the crust's ingredients with a pastry cutter, your fingers, or a food processor. The mixture should resemble moist sand. Press the mixture into a 9" round cake pan, and bake at 325° for 20 minutes. In the meantime prepare your filling and topping. For the filling gently stir together the ingredients and set aside until ready to use. Combine the ingredients for the topping with a pastry cutter, your fingers, or a food processor, until it resembles moist sand. After the crust has baked for 20 minutes, spread over the plum mixture, and cover with the topping. Bake for an additional 25 minutes at 325°, then broil for 3-5 minutes. Make sure to keep a close on it under the broiler. Cool at least 10 minutes before serving.
September 13, 2008
Meatloaf #2
All-occasion dinner.
Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
•2 Pounds lean ground beef
•1 Tbsp. yellow mustard
•1 Tsp. onion powder (I don't like chunks in my meatloaf, but feel free to use ½ of a diced, sauteed onion if you prefer)
•½ Cup spicy bbq sauce
•2 Tsp. kosher salt
•2 Tsp. liquid smoke
•20 Finely crushed saltine or ritz crackers
•1 Large egg
•2 Tbsp. milk
Combine everything except ¼ cup of bbq sauce. Mix really well, and bake in a loaf pan at 375°, for about 45 minutes. Remove from oven and spread the remaining bbq sauce to cover the loaf. Reduce the heat to 325°, and bake 15 more minutes.
Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
•2 Pounds lean ground beef
•1 Tbsp. yellow mustard
•1 Tsp. onion powder (I don't like chunks in my meatloaf, but feel free to use ½ of a diced, sauteed onion if you prefer)
•½ Cup spicy bbq sauce
•2 Tsp. kosher salt
•2 Tsp. liquid smoke
•20 Finely crushed saltine or ritz crackers
•1 Large egg
•2 Tbsp. milk
Combine everything except ¼ cup of bbq sauce. Mix really well, and bake in a loaf pan at 375°, for about 45 minutes. Remove from oven and spread the remaining bbq sauce to cover the loaf. Reduce the heat to 325°, and bake 15 more minutes.
September 11, 2008
Chili & Brown Sugar Shredded Pork
Spicy sweet!
•2-3 Pound pork roast
•1/4 Cup packed brown sugar
•1 Tbsp. chile powder
•1 Tbsp. garlic powder
•1 Tbsp. ground cumin
•1 Tbsp. kosher salt
•1 Tbsp. Smoked paprika
•1 Tsp. onion powder
•½ Tsp. cayenne pepper
Mix together all of your dry ingredients and rub it into the roast, covering the entire thing. You may have to go over it a couple times to get all of the rub on there. Roast the meat in a ceramic dish, covered with foil and a lid, for 1 hour at 400°. Reduce the temperature to 300° and continue cooking for about 3 hours. Remove it from the oven and shred with two forks. This makes really great sandwiches or serve with potatoes and a green veggie...or be like me and just eat it plain.
•2-3 Pound pork roast
•1/4 Cup packed brown sugar
•1 Tbsp. chile powder
•1 Tbsp. garlic powder
•1 Tbsp. ground cumin
•1 Tbsp. kosher salt
•1 Tbsp. Smoked paprika
•1 Tsp. onion powder
•½ Tsp. cayenne pepper
Mix together all of your dry ingredients and rub it into the roast, covering the entire thing. You may have to go over it a couple times to get all of the rub on there. Roast the meat in a ceramic dish, covered with foil and a lid, for 1 hour at 400°. Reduce the temperature to 300° and continue cooking for about 3 hours. Remove it from the oven and shred with two forks. This makes really great sandwiches or serve with potatoes and a green veggie...or be like me and just eat it plain.
September 10, 2008
Mixed Nut Trail Mix
My favorite trail mix variety...healthy and tasty!
•2 Scoops dried cranberries
•2 Scoops reese's pieces or chocolate pieces
•3 Scoops dried banana chips
•3 Scoops dried coconut (sweetened or unsweetened)
•3 Scoops dried sweetened pineapple
•4 Scoops shelled and salted pistachios
•3 Scoops salted sunflower seeds
•3 Scoops dried and unsalted pumpkin seed kernels (without the white shell)
I use a ¼ cup scoop, and just dump everything into a ziploc bag. I give everything a good shake to mix, and dig in. It's really great as is...no seasoning, no baking.
•2 Scoops dried cranberries
•2 Scoops reese's pieces or chocolate pieces
•3 Scoops dried banana chips
•3 Scoops dried coconut (sweetened or unsweetened)
•3 Scoops dried sweetened pineapple
•4 Scoops shelled and salted pistachios
•3 Scoops salted sunflower seeds
•3 Scoops dried and unsalted pumpkin seed kernels (without the white shell)
I use a ¼ cup scoop, and just dump everything into a ziploc bag. I give everything a good shake to mix, and dig in. It's really great as is...no seasoning, no baking.
September 7, 2008
So Easy Baked Chicken Flautas
Crispy, rolled chicken tacos...like giant taquitos.
Yield: 5 Flautas
Prep Time: 15 Minutes
•3 Boneless, skinless chicken breasts
•1 Packet taco seasoning
•½ Cup water
•5 Flour tortillas
•2 Tbsp. margarine
In your crockpot, combine the chicken, seasoning, and water. Cook on high for about 3 hours, then reduce the heat to low and continue cooking for another 2-4 hours. Shred up the chicken, and chill until your ready to prepare flautas. (I actually prepare the chicken the day before.) Spread a thin layer of margarine on one side of each tortilla. Divide the chicken evenly onto to each of the 5 tortillas (butter side down), and roll them up tightly. If you can, place a rack on your baking sheet to bake the flautas on. If you don't have a rack just place them on a foil lined baking sheet. Bake them at 400° for 20 minutes. I like to serve them with salsa and sour cream.
Yield: 5 Flautas
Prep Time: 15 Minutes
•3 Boneless, skinless chicken breasts
•1 Packet taco seasoning
•½ Cup water
•5 Flour tortillas
•2 Tbsp. margarine
In your crockpot, combine the chicken, seasoning, and water. Cook on high for about 3 hours, then reduce the heat to low and continue cooking for another 2-4 hours. Shred up the chicken, and chill until your ready to prepare flautas. (I actually prepare the chicken the day before.) Spread a thin layer of margarine on one side of each tortilla. Divide the chicken evenly onto to each of the 5 tortillas (butter side down), and roll them up tightly. If you can, place a rack on your baking sheet to bake the flautas on. If you don't have a rack just place them on a foil lined baking sheet. Bake them at 400° for 20 minutes. I like to serve them with salsa and sour cream.
September 6, 2008
Chocolate Cake with Chocolate Frosting
Chocolate cake. What else can I say?
Prep Time: 20 Minutes
Total Time: 50 Minutes
Cake:
•1 3/4 Cup all-purpose flour
•3/4 Cup unsweetened cocoa powder
•1 Cup packed brown sugar
•1 Cup granulated sugar
•1 Tsp. kosher salt
•1½ Tsp. baking powder
•1½ Tsp. baking soda
•2 large eggs
•1 Cup milk
•2 Tsp. vanilla extract
•¼ vegetable oil
•1 mashed banana (make sure it's really mashed, not chunky)
•1 Cup boiling water
Frosting:
•1/4 Cup softened margarine
•1/4 Cup milk
•1 Tsp. vanilla extract
•3-3½ Cups powdered sugar
For the cake, combine all the dry ingredients in your mixing bowl. Add in the eggs, milk, vanilla, oil, and banana, andmix until smooth (about 3-4 minutes). Stir in boiling water by hand, and pour batter into two prepared pans. I like to butter my pans and line the bottoms with parchment, then flour the pans. Bake the cakes at 350° for 25-30 minutes. Remove from oven and let cool 10 minutes before turning out onto cooling racks. Cool completely before frosting.
While the cakes are baking prepare the frosting. Start by mixing the margarine, cocoa powder, and milk. Mix until all of the ingredients are incorporated, but it doesn't need to be totally smooth. Add in the powdered sugar 1 cup at a time (make sure to scrape the sides of your bowl in between), until everything is combined. Finish by whipping up the frosting for at least 5 minutes. Frost onto cooled chocolate cake.
☼You may notice that the cake in the picture is only 1 layer...well I moved and seem to have misplaced my cake sheet pan and my other round pan, so I had to use one square and one round...but I promise it will make 2 layers.
Prep Time: 20 Minutes
Total Time: 50 Minutes
Cake:
•1 3/4 Cup all-purpose flour
•3/4 Cup unsweetened cocoa powder
•1 Cup packed brown sugar
•1 Cup granulated sugar
•1 Tsp. kosher salt
•1½ Tsp. baking powder
•1½ Tsp. baking soda
•2 large eggs
•1 Cup milk
•2 Tsp. vanilla extract
•¼ vegetable oil
•1 mashed banana (make sure it's really mashed, not chunky)
•1 Cup boiling water
Frosting:
•1/4 Cup softened margarine
•1/4 Cup milk
•1 Tsp. vanilla extract
•3-3½ Cups powdered sugar
For the cake, combine all the dry ingredients in your mixing bowl. Add in the eggs, milk, vanilla, oil, and banana, andmix until smooth (about 3-4 minutes). Stir in boiling water by hand, and pour batter into two prepared pans. I like to butter my pans and line the bottoms with parchment, then flour the pans. Bake the cakes at 350° for 25-30 minutes. Remove from oven and let cool 10 minutes before turning out onto cooling racks. Cool completely before frosting.
While the cakes are baking prepare the frosting. Start by mixing the margarine, cocoa powder, and milk. Mix until all of the ingredients are incorporated, but it doesn't need to be totally smooth. Add in the powdered sugar 1 cup at a time (make sure to scrape the sides of your bowl in between), until everything is combined. Finish by whipping up the frosting for at least 5 minutes. Frost onto cooled chocolate cake.
☼You may notice that the cake in the picture is only 1 layer...well I moved and seem to have misplaced my cake sheet pan and my other round pan, so I had to use one square and one round...but I promise it will make 2 layers.
September 5, 2008
Garlic & Herb Crescent Rolls
For those nights when homemade bread just isn't an option.
Yield: 8 Rolls
Prep Time: 5 Minutes
Total Time: 18 Minutes
•1 Can refrigerated crescent roll dough
•3 Tbsp. melted butter or margarine
•1 Large clove of garlic, freshly grated
•1 Tsp. dried basil
•½ Tsp. dried rosemary
•½ Tsp. dried oregano
•Small pinch of red pepper flakes or crushed red pepper
Combine the butter and herbs, and brush over each triangle of crescent dough. Roll up the crescents, brush tops with remaining butter mixture, and bake at 375° for 10-12 minutes. I like to serve with marinara sauce.
Yield: 8 Rolls
Prep Time: 5 Minutes
Total Time: 18 Minutes
•1 Can refrigerated crescent roll dough
•3 Tbsp. melted butter or margarine
•1 Large clove of garlic, freshly grated
•1 Tsp. dried basil
•½ Tsp. dried rosemary
•½ Tsp. dried oregano
•Small pinch of red pepper flakes or crushed red pepper
Combine the butter and herbs, and brush over each triangle of crescent dough. Roll up the crescents, brush tops with remaining butter mixture, and bake at 375° for 10-12 minutes. I like to serve with marinara sauce.
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