Last night, after Kylie's softball game, I made breakfast for supper. First, I made biscuits from an old Betty Crocker cookbook. I've made other biscuits recipes but always return to this one.
Baking Powder Biscuits
1/4 c shortening
2 c all purpose flour
1 Tbsp sugar
3 tsp baking powder
1 tsp salt
3/4 c milk
Heat your oven to 450 degrees. Cut shortening into the flour, sugar, baking powder and salt until mixture is fine crumbs. This step is important. I bought a pastry blender just for this and it works so well. Stir in enough milk so dough leaves the sides of the bowl and makes a round ball. Too much milk = sticky dough and too little milk = dry biscuits.
Then, put dough on a floured surface and knead lightly 10 - 20 times or about 30 seconds. Roll or pat until 1/2 inch thick and cut out with biscuit cutter. Don't be afraid to use a little extra flour here, your biscuits will be higher and taste better.
Put on ungreased cookie sheet with sides touching. Bake 10-12 minutes. This makes about 10 or so biscuits.
Anyway, I sliced and cooked up some sausage.
Then, I made a white gravy. I used about 2 Tbsp bacon/sausage grease in the bottom of the pan. I added flour until it thickened (about 2-3 Tbsp) and then I added about a pint and 1/2 of two of milk and I took a wisk to the mixture to bring everything together. As soon as it was smooth, I kept stirring it so it wouldn't be lumpy. It thickened and I added salt and pepper to taste.
Then, I sliced open the biscuits and put a piece of sausage in each. Finally, I topped each biscuit with the gravy.
I know this isn't a meal to enjoy all the time, unless being the size of a barn is your goal but it sure went down easy last night.
So good that I forgot to take picture before we gobbled it all up.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Friday, June 5, 2015
Monday, March 30, 2015
My Kids LOVE Pizza
Made some homemade pizzas tonight. This isn't even close to the first time that I've made pizza but tonight I went for a thinner crust.
Shelby helped decorate the pizzas with a rustic sort of artisan style.
The best part was eating them. Great crust...awesome pizza!
Monday, March 17, 2014
Happy St. Patrick's Day
Since it be St. Patrick's Day I'll be lettin you know that I have a we bit o Irish in me.
We went to the St. Patrick's Day parade here in our town on Saturday. It was a balmy 25 degrees with a quite chilly wind from the north. No bother, though, because by the St. Paddy's Day parade pretty much everyone will do ANYTHING to get out of the house. Cabin fever has set in.
It was quite fun to see everyone out and about and the kids got all jazzed up on the candy thrown out by the parade floats. We collected lots green necklaces and other various things.
Today, St. Paddy's Day, I am fixing beer bread and an Irish Beef Stew for supper.
Irish Beef Stew
1/4 c olive oil
1 1/4 lb stew beef
6 garlic cloves, minced
6 c beef stock
1 c guinness Beer
1 c red wine
2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp dried thyme
1 Tbsp Worcestershire Sauce
2 Bay leaves
1/4 stick butter
3 lbs potatoes
1 onion, chopped
2 c. carrots, diced
Heat olive oil and brown stew meat about 5 minutes. Add garlic and saute for a minute. Add beef stock, beer, wine, tomato paste, sugar, thyme, worcestershire sauce and bay leaves. Bring mixture to boil, reduce heat. Cover and simmer around an hour. Stir occasionally.
While simmering the stew, melt the butter and add vegetables and saute until done and golden, about 20 minutes or so. Add veggies to stew and simmer uncovered about 40 minutes.
Serve with crusty bread.
This is a really tasty stew. Something about the beer gives the broth a wonderful taste. I do not like the taste of beer but it's good in here.
The beer bread recipe I use is from the Creme de Colorado cookbook circa 1987.
Quick and Easy Coors Beer Bread
1/3 c butter
3 c self rising flour
2 Tbsp sugar
1 12 oz can Coors beer
Melt butter and pour enough into a 9x5 loaf pan to coat the bottom. In a large bowl, mix together flour, sugar, and beer. Spoon dough into loaf pan. Pour remaining butter over top. Bake at 350 degrees for 50-60 minutes or until bread is light golden color. Let stand 10 minutes before cutting with a serrated knife.
Serve bread warm with butter and honey. Yum!
I have used regular flour in this because I never have self rising flour in the house. So, if you use regular flour, add 4 1/2 tsp baking powder and 1 1/2 tsp salt. It turns out great each time!
Happy St. Patrick's Day to you!
We went to the St. Patrick's Day parade here in our town on Saturday. It was a balmy 25 degrees with a quite chilly wind from the north. No bother, though, because by the St. Paddy's Day parade pretty much everyone will do ANYTHING to get out of the house. Cabin fever has set in.
It was quite fun to see everyone out and about and the kids got all jazzed up on the candy thrown out by the parade floats. We collected lots green necklaces and other various things.
Today, St. Paddy's Day, I am fixing beer bread and an Irish Beef Stew for supper.
Irish Beef Stew
1/4 c olive oil
1 1/4 lb stew beef
6 garlic cloves, minced
6 c beef stock
1 c guinness Beer
1 c red wine
2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp dried thyme
1 Tbsp Worcestershire Sauce
2 Bay leaves
1/4 stick butter
3 lbs potatoes
1 onion, chopped
2 c. carrots, diced
Heat olive oil and brown stew meat about 5 minutes. Add garlic and saute for a minute. Add beef stock, beer, wine, tomato paste, sugar, thyme, worcestershire sauce and bay leaves. Bring mixture to boil, reduce heat. Cover and simmer around an hour. Stir occasionally.
While simmering the stew, melt the butter and add vegetables and saute until done and golden, about 20 minutes or so. Add veggies to stew and simmer uncovered about 40 minutes.
Serve with crusty bread.
This is a really tasty stew. Something about the beer gives the broth a wonderful taste. I do not like the taste of beer but it's good in here.
The beer bread recipe I use is from the Creme de Colorado cookbook circa 1987.
Quick and Easy Coors Beer Bread
1/3 c butter
3 c self rising flour
2 Tbsp sugar
1 12 oz can Coors beer
Melt butter and pour enough into a 9x5 loaf pan to coat the bottom. In a large bowl, mix together flour, sugar, and beer. Spoon dough into loaf pan. Pour remaining butter over top. Bake at 350 degrees for 50-60 minutes or until bread is light golden color. Let stand 10 minutes before cutting with a serrated knife.
Serve bread warm with butter and honey. Yum!
I have used regular flour in this because I never have self rising flour in the house. So, if you use regular flour, add 4 1/2 tsp baking powder and 1 1/2 tsp salt. It turns out great each time!
Happy St. Patrick's Day to you!
Monday, January 6, 2014
Broccoli Cheese Soup
It's -27 degrees here. That's negative 27 degrees. I know, I know, it's been cold a lot of places. I'm not complaining just sayin'.
I had a burning desire for some hot soup. No pun intended. Shelby had been at a friend's house and had had a similar soup for lunch a few days ago. I tried to call my friend to get the recipe and she didn't answer so I used this recipe off of allrecipes with a few moderations.
Broccoli Cheese Soup
1 onion
6 Tbsp butter
1/3 c. flour
4 c. milk
3 c. chicken broth
1 carrot
1 c. broccoli
1/2 c. celery
1 lb processed cheese
salt and pepper
Chop onion - I only had 1/2 onion so I used that.
Saute butter and onion in a large sauce pan. Cook the onions until softened. Then, sprinkle flour over the butter and onion mixture making a nice roux.
Add milk - I added 3 c. milk and 1 c. 1/2 and 1/2
Stir and cook until mixture is thickened.
Take chicken broth and put it in small sauce pan.
Add carrot, shredded or dice it like I did.
Broccoli florets - I chopped these up into small pieces
Celery - I didn't have celery so I used 1 Tbsp of celery flakes
Bring the chicken broth, carrot, broccoli and celery to a boil. Cook about 5 minutes or until veggies are tender and then combine the chicken broth mixture with the milk mixture. Blend.
Add cheese -I only had 1/2 lb so I used it. I'm thinking it would be good with Cheddar or Colby Jack cheese also.
Cook soup over medium heat until cheese is melted. Do not boil or cheese will curdle and separate. Salt and pepper to your heart's desire.
I'm already looking forward to left overs for lunch tomorrow.
We are suppose to have one more day of super, duper cold and then it's above zero for a bit. If it's cold where you are try this soup recipe. It's a good one!
I had a burning desire for some hot soup. No pun intended. Shelby had been at a friend's house and had had a similar soup for lunch a few days ago. I tried to call my friend to get the recipe and she didn't answer so I used this recipe off of allrecipes with a few moderations.
Broccoli Cheese Soup
1 onion
6 Tbsp butter
1/3 c. flour
4 c. milk
3 c. chicken broth
1 carrot
1 c. broccoli
1/2 c. celery
1 lb processed cheese
salt and pepper
Chop onion - I only had 1/2 onion so I used that.
Saute butter and onion in a large sauce pan. Cook the onions until softened. Then, sprinkle flour over the butter and onion mixture making a nice roux.
Add milk - I added 3 c. milk and 1 c. 1/2 and 1/2
Stir and cook until mixture is thickened.
Take chicken broth and put it in small sauce pan.
Add carrot, shredded or dice it like I did.
Broccoli florets - I chopped these up into small pieces
Celery - I didn't have celery so I used 1 Tbsp of celery flakes
Bring the chicken broth, carrot, broccoli and celery to a boil. Cook about 5 minutes or until veggies are tender and then combine the chicken broth mixture with the milk mixture. Blend.
Add cheese -I only had 1/2 lb so I used it. I'm thinking it would be good with Cheddar or Colby Jack cheese also.
Cook soup over medium heat until cheese is melted. Do not boil or cheese will curdle and separate. Salt and pepper to your heart's desire.
I'm already looking forward to left overs for lunch tomorrow.
We are suppose to have one more day of super, duper cold and then it's above zero for a bit. If it's cold where you are try this soup recipe. It's a good one!
Monday, December 2, 2013
Turkey a la King
I love the time after Thanksgiving. You know. Leftovers, specifically turkey leftovers. I had a bag of turkey left over and I was wondering what to fix with it. I went to one of my favorite food websites and this recipe looked interesting. I didn't fix it exactly as they said and I think it's better.
Try it and see what you think. If you don't have a leftover turkey, FIX one so you can have leftovers. :)
2 tbsp butter
2 tbsp flour
1/2 c diced onion
2-3 sweet mini peppers or 1 green bell diced up
1/2 bag of frozen peas
2 c chicken broth
1 c half and half or heavy cream
1 1/2 tbsp cooking sherry
2 c turkey (you could even use a rotisserie chicken if your in a pinch)
I browned the butter in my cast iron skillet. After it was a toasty color I added the onions and peppers. I cooked these until they softened a bit. I added the flour sprinkling over the mixture and stirring until I had a nice roux. I added the chicken broth and then the milk a little at a time so it didn't curdle. Then I added the cooking sherry. I seasoned it with salt and pepper to my liking. Then I put in my leftover shredded turkey.
I was going to serve the whole hot mess over pastry puffs but I bought the mini ones on accident so I used leftover mashed potatoes from Thanksgiving and served them over that.
I've licked my plate clean. I thought it was delicious. Maybe I just have a palate that is easy to please.
Tinker with the recipe as you choose. Hope you like it.
Sunday, November 3, 2013
Homemade Granola
One more recipe for you. Today, I made granola from scratch with the help of my sister in law's recipe. Oh goodness, I may never eat anything else.
Here's the recipe:
My New Favorite Granola
6 c. oats
2 c. of large coconut flakes
1 1/2 c sliced almonds (or coarsely chopped)
1/3 c. flour
1/3 c. honey
1/3 c. maple syrup
1 tsp. vanilla
1/2 tsp. almond extract
1/3 c. plus 1 Tbsp. coconut oil
1/2 Tbsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. sea salt
Preheat oven to 300 degrees. Mix oats, coconut, nuts and flour in large bowl. Set aside. Add the remaining ingredients in a small sauce pan over low heat until smooth and liquified. Drizzle half the liquid over the oats and mix well. Drizzle other half. Mix well again. Spread in thin layer over cooking sheet. This might take 2 or three baking sheets. Bake for 40 minutes stirring half way through. The granola will be lightly golden brown. It will get crunchier as it cools.
You can add all kinds of stuff to this recipe. Some suggestions are walnuts, sunflower seeds, chia, pepitas, etc. If you add raisins or dried cherries, do so after the granola cools otherwise they will burn.
I fixed a single batch today because I didn't have enough ingredients for two batches. Next time, I will fix a double batch for sure. I can't seem to keep my kids, not to mention my husband, out of it.
It's good Clark, real good.
Here's the recipe:
My New Favorite Granola
6 c. oats
2 c. of large coconut flakes
1 1/2 c sliced almonds (or coarsely chopped)
1/3 c. flour
1/3 c. honey
1/3 c. maple syrup
1 tsp. vanilla
1/2 tsp. almond extract
1/3 c. plus 1 Tbsp. coconut oil
1/2 Tbsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. sea salt
Preheat oven to 300 degrees. Mix oats, coconut, nuts and flour in large bowl. Set aside. Add the remaining ingredients in a small sauce pan over low heat until smooth and liquified. Drizzle half the liquid over the oats and mix well. Drizzle other half. Mix well again. Spread in thin layer over cooking sheet. This might take 2 or three baking sheets. Bake for 40 minutes stirring half way through. The granola will be lightly golden brown. It will get crunchier as it cools.
You can add all kinds of stuff to this recipe. Some suggestions are walnuts, sunflower seeds, chia, pepitas, etc. If you add raisins or dried cherries, do so after the granola cools otherwise they will burn.
I fixed a single batch today because I didn't have enough ingredients for two batches. Next time, I will fix a double batch for sure. I can't seem to keep my kids, not to mention my husband, out of it.
It's good Clark, real good.
Saturday, November 2, 2013
SOS
If you are looking for an easy, quick supper, SOS or hamburger gravy is the way to go. I think it got it's name in the service. My dad said they used to fix this for them when he was in the Air Force.
Whenever I need to fix something quick and cheap I think of this and my husband and kids love it.
Hamburger Gravy
2 lbs of hamburger
a quart or so of milk - I used 2 % and throw in a little 1/2 & 1/2
1/4 c flour
1 tsp onion powder
salt and pepper to taste
I fry the hamburger in a deep skillet - like my cast iron skillet. When the hamburger is done I drain off some of the fat and then sprinkle the meat with all the flour. As soon as I've stirred that in, I add the milk and let it simmer until it thickens. Then I season it with the onion powder and salt and pepper. It's ready when the gravy is as thick as you like it.
If you wanted to take the time, you could dice up some onions and cook them with the hamburger and then you could omit the onion powder. There really are LOTS of ways to fix this with many additions.
I serve the gravy over toasted bread (Dan's favorite) or biscuits or mashed potatoes (my favorite).
Wha la, a quick and easy supper.
Whenever I need to fix something quick and cheap I think of this and my husband and kids love it.
Hamburger Gravy
2 lbs of hamburger
a quart or so of milk - I used 2 % and throw in a little 1/2 & 1/2
1/4 c flour
1 tsp onion powder
salt and pepper to taste
I fry the hamburger in a deep skillet - like my cast iron skillet. When the hamburger is done I drain off some of the fat and then sprinkle the meat with all the flour. As soon as I've stirred that in, I add the milk and let it simmer until it thickens. Then I season it with the onion powder and salt and pepper. It's ready when the gravy is as thick as you like it.
If you wanted to take the time, you could dice up some onions and cook them with the hamburger and then you could omit the onion powder. There really are LOTS of ways to fix this with many additions.
I serve the gravy over toasted bread (Dan's favorite) or biscuits or mashed potatoes (my favorite).
Wha la, a quick and easy supper.
Thursday, September 12, 2013
Salsa and Zucchini Banana Bread
Wow, we've been busy. I know, everyone has. The end of summer and beginning of fall brings such bounty from our gardens (not mine, not this year). My sister-in-law brought me fresh tomatoes, jalapenos, green peppers and onions when they came to see us recently.
Those ingredients make me think of fresh salsa immediately. Have you ever tried making your own? I promise you, there is really minimal effort on your part for maximum taste.
I took:
7-8 roma tomatoes
1/2 - 1 medium onion
1-2 cloves garlic
1 green pepper
3 or 4 jalapenos or peppers of your choice
juice of 1/2 lime - squeezed
I took my immersion blender and blended everything together. I don't like chunky salsa but you might. Blend to your heart's content.
Season with salt and pepper. Really this isn't much of a recipe because so much depends on your taste. Adjust accordingly.
Get a bag of chips and chow down! That easy! Such a good snack for you. (Not including the chips.)
Zucchini Banana Bread
4 eggs (told you)
2 c. sugar
1 c. vegetable oil
2 medium ripe bananas (mashed and mash 'em good)
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. soda
1 1/2 tsp. cinnamon
1 tsp salt
1 1/2 c shredded zucchini (peeled or unpeeled)
1 c chopped nuts (Iomitted these)
Mix sugar, eggs and oil. Add bananas and mix well. Add zucchini and stir in. Combine flour, baking powder, soda, cinnamon and salt. Add to mixture. Add nuts and stir in.
Oven at 350 degrees. Makes two loaf pans. Bake 1 hour.
That's it! Yum is right. Now you know what to do with all those zucchinis! :)
Those ingredients make me think of fresh salsa immediately. Have you ever tried making your own? I promise you, there is really minimal effort on your part for maximum taste.
I took:
7-8 roma tomatoes
1/2 - 1 medium onion
1-2 cloves garlic
1 green pepper
3 or 4 jalapenos or peppers of your choice
juice of 1/2 lime - squeezed
I took my immersion blender and blended everything together. I don't like chunky salsa but you might. Blend to your heart's content.
Season with salt and pepper. Really this isn't much of a recipe because so much depends on your taste. Adjust accordingly.
Get a bag of chips and chow down! That easy! Such a good snack for you. (Not including the chips.)
The other thing I've been making a lot of is Zucchini Banana Bread. This is a recipe from my grandmother, Opal. It is almost a near death experience because it's so good. :) There's nothing better than bread, just baked in the oven and butter slathered generously over it. Mmmm good! This is not low cal or low fat, no siree. Here's the recipe:
Zucchini Banana Bread
4 eggs (told you)
2 c. sugar
1 c. vegetable oil
2 medium ripe bananas (mashed and mash 'em good)
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. soda
1 1/2 tsp. cinnamon
1 tsp salt
1 1/2 c shredded zucchini (peeled or unpeeled)
1 c chopped nuts (Iomitted these)
Mix sugar, eggs and oil. Add bananas and mix well. Add zucchini and stir in. Combine flour, baking powder, soda, cinnamon and salt. Add to mixture. Add nuts and stir in.
Oven at 350 degrees. Makes two loaf pans. Bake 1 hour.
That's it! Yum is right. Now you know what to do with all those zucchinis! :)
Saturday, July 27, 2013
Huevos Rancheros
I think I just fixed one of my favorite breakfasts out there. I had made home made pork green chili last night so that was the prerequisite for my huevos. There are many recipes for huevos out there but this is what I've come up with.
This morning I fried corn tortillas in hot oil for a few minutes each side. Then I cooked the eggs. Dan wanted his over easy and Shelby and I like our eggs hard - not hard boiled but NO yolky middle (I made pancakes for the triplets as they are not into spicy foods so much). After the eggs were done we started assembly.
corn tortilla
refried beans
eggs
pork green chili
cheese
sour cream
salsa
Wow! Major yummy in my tummy. I love to start Saturdays with a tasty breakfast.
Wish I had a picture but we ate 'em almost faster than I could make them.
*** If you are not into making your own pork green chili a canned version would do. Not as good as mine ;) but it will do in a pinch.
This morning I fried corn tortillas in hot oil for a few minutes each side. Then I cooked the eggs. Dan wanted his over easy and Shelby and I like our eggs hard - not hard boiled but NO yolky middle (I made pancakes for the triplets as they are not into spicy foods so much). After the eggs were done we started assembly.
corn tortilla
refried beans
eggs
pork green chili
cheese
sour cream
salsa
Wow! Major yummy in my tummy. I love to start Saturdays with a tasty breakfast.
Wish I had a picture but we ate 'em almost faster than I could make them.
*** If you are not into making your own pork green chili a canned version would do. Not as good as mine ;) but it will do in a pinch.
Monday, February 11, 2013
It Snowed!
We got about 8-10 inches of snow last night. I was hoping for a foot but at least we got some beautiful snow! A friend from church came by last night and plowed us out so we are good to go. Everything is pristine and white today. I love it! The kids are outside and have been for a couple of hours. I think they are trying to build a snow fort in the big piles of snow that the plow left.
Life is filled with school, meals, physical therapy for me, and of course, my appointment every other week to have a spinal tap. I almost forget about the appointment during the weeks that I don't have it. I will be so glad when it's done. I've been happy about the progress I'm making in physical therapy. I'm able to get up from my wheel chair to my walker without help. Dan took down the hospital bed this weekend and I've been sleeping in our bed again! Praise the Lord!
I've been sitting here wondering what to have for supper. I checked our list (my in laws Dave and Jo are here to help) and we had come up an old favorite. Tonight we are going to have burrito bake. Here's the recipe.
Burrito Bake
heat oven to 375 degrees
1 c Bisquick
1/4 c water
1 can refried beans
1 lb ground beef (cooked and drained)
1 can or jar of green chili salsa
1 1/2 c shredded cheese ( your choice I use colby jack)
Grease 8 inch square pan. Mix beans, water and Bisquick. Spread in pan. Layer remaining ingredients.
Double for 9x13 pan.
I better run. Gotta get supper going.
Life is filled with school, meals, physical therapy for me, and of course, my appointment every other week to have a spinal tap. I almost forget about the appointment during the weeks that I don't have it. I will be so glad when it's done. I've been happy about the progress I'm making in physical therapy. I'm able to get up from my wheel chair to my walker without help. Dan took down the hospital bed this weekend and I've been sleeping in our bed again! Praise the Lord!
I've been sitting here wondering what to have for supper. I checked our list (my in laws Dave and Jo are here to help) and we had come up an old favorite. Tonight we are going to have burrito bake. Here's the recipe.
Burrito Bake
heat oven to 375 degrees
1 c Bisquick
1/4 c water
1 can refried beans
1 lb ground beef (cooked and drained)
1 can or jar of green chili salsa
1 1/2 c shredded cheese ( your choice I use colby jack)
Grease 8 inch square pan. Mix beans, water and Bisquick. Spread in pan. Layer remaining ingredients.
Double for 9x13 pan.
I better run. Gotta get supper going.
Wednesday, June 20, 2012
Rainy Day Chicken and Noodles
It rained TONS here yesterday. I thought we might have to make like Noah and build an ark to float away in. Too bad Colorado doesn't get some of this rain because that forest fire above Fort Collins wouldn't have stood a chance against the downpour.
It was dark most of the day and a little chilly so I made a more wintery meal last night. Do you do the same? Have your meals categorized by seasons? Anyway, my dear grandmother used to make a meal somewhat like I did last night except she always made her own noodles. I remember them laying on newspaper everywhere in the kitchen. I have asked my mom for her recipe but she hasn't been able to come up with it yet.
Anyway, here's what we had last night.
Chicken and Noodles
4-5 chicken breasts ( or a whole chicken would work nicely)
big pot of water
I put the chicken breasts into the boiling water and let them boil for a good 45 minutes to 1 hour. To the pot of water I add:
1 bay leaf
1 clove minced garlic
2 stalks celery, chopped
1 small onion. chopped
3-6 whole parsley leaves, diced
1 1/2 - 2 tsp salt (taste and add more if necessary)
black pepper, to taste
I didn't have fresh celery and my last onion was rotten so I remembered that I had picked up a bag of dried veggies from my local co-op. It had carrots and celery and onion and other nice spices in it so that is what I used to season my water last night.
Squeeze 1/2 a fresh lemon into the pot.
I add wide egg noodles at the end and let them cook until done. I thicken the broth with several tablespoons of flour and water mixed together.
I also dice potatoes and boil them to make a mash potato base for the chicken and noodles. I put a pile of the mashed potatoes on the plate and put the chicken and noodles over the top. You could just eat the chicken and noodles by themselves, though, and that would be just as tasty.
NOTHING beats this comfort food. The smell of this all cooking in the pot is incentive enough to put it together one evening. Enjoy.
It was dark most of the day and a little chilly so I made a more wintery meal last night. Do you do the same? Have your meals categorized by seasons? Anyway, my dear grandmother used to make a meal somewhat like I did last night except she always made her own noodles. I remember them laying on newspaper everywhere in the kitchen. I have asked my mom for her recipe but she hasn't been able to come up with it yet.
Anyway, here's what we had last night.
Chicken and Noodles
4-5 chicken breasts ( or a whole chicken would work nicely)
big pot of water
I put the chicken breasts into the boiling water and let them boil for a good 45 minutes to 1 hour. To the pot of water I add:
1 bay leaf
1 clove minced garlic
2 stalks celery, chopped
1 small onion. chopped
3-6 whole parsley leaves, diced
1 1/2 - 2 tsp salt (taste and add more if necessary)
black pepper, to taste
I didn't have fresh celery and my last onion was rotten so I remembered that I had picked up a bag of dried veggies from my local co-op. It had carrots and celery and onion and other nice spices in it so that is what I used to season my water last night.
Squeeze 1/2 a fresh lemon into the pot.
I add wide egg noodles at the end and let them cook until done. I thicken the broth with several tablespoons of flour and water mixed together.
I also dice potatoes and boil them to make a mash potato base for the chicken and noodles. I put a pile of the mashed potatoes on the plate and put the chicken and noodles over the top. You could just eat the chicken and noodles by themselves, though, and that would be just as tasty.
NOTHING beats this comfort food. The smell of this all cooking in the pot is incentive enough to put it together one evening. Enjoy.
Tuesday, January 10, 2012
Home Made Pretzels
After we finished up school today we decided that we should try our hand at making big, soft pretzels like you can buy at the mall. I remember having a recipe from way back that I dig out of my black binder full of recipes from the past 25 years.
My kids are always hungry these days. No matter that they just finished lunch twenty minutes earlier. I'm guess we are being prepared for the "teenager days" when our house will be filled with four of them that have appetites the size of the Grand Canyon. Maybe it's time to buy a farm so we can raise our own food.
At any rate, these pretzels were delicious! We made the dough then shaped the pretzels into all different shapes. We boiled them in baking soda and water and then popped them in the oven for 10 minutes. Out came some super, yummy pretzels. We dropped them in melted butter and dusted them with cinnamon and sugar. A few of them we covered with pretzel salt.
The snack was a hit and I'm sure we will be making these again.
Pretzels
1 packet yeast or 2 1/2 tsp. yeast
1 1/2 c. warm water (115 - 120 degrees)
1 tsp. salt
1 Tbsp. sugar
4 c. flour
course salt
melted butter
cinnamon and sugar for dusting
1/2 c. baking soda
Disolve the yeast in water
add salt and sugar
blend in flour one cup at a time
knead dough on floured board for a couple of minutes
roll into rectangle
cut into strips
roll strips until they are rounded
shape (pretzel, initials, etc)
boil water and add 1/2 cup baking soda. Gently set each pretzel into boiling water. Boil for 30 seconds and set on greased baking sheet.
Pop into a 400 degree oven for 10 minutes. While still warm roll pretzel into melted butter. Either salt or dust (we dusted the heck out of ours) with cinnamon and sugar.
My kids are always hungry these days. No matter that they just finished lunch twenty minutes earlier. I'm guess we are being prepared for the "teenager days" when our house will be filled with four of them that have appetites the size of the Grand Canyon. Maybe it's time to buy a farm so we can raise our own food.
At any rate, these pretzels were delicious! We made the dough then shaped the pretzels into all different shapes. We boiled them in baking soda and water and then popped them in the oven for 10 minutes. Out came some super, yummy pretzels. We dropped them in melted butter and dusted them with cinnamon and sugar. A few of them we covered with pretzel salt.
The snack was a hit and I'm sure we will be making these again.
Pretzels
1 packet yeast or 2 1/2 tsp. yeast
1 1/2 c. warm water (115 - 120 degrees)
1 tsp. salt
1 Tbsp. sugar
4 c. flour
course salt
melted butter
cinnamon and sugar for dusting
1/2 c. baking soda
Disolve the yeast in water
add salt and sugar
blend in flour one cup at a time
knead dough on floured board for a couple of minutes
roll into rectangle
cut into strips
roll strips until they are rounded
shape (pretzel, initials, etc)
boil water and add 1/2 cup baking soda. Gently set each pretzel into boiling water. Boil for 30 seconds and set on greased baking sheet.
Pop into a 400 degree oven for 10 minutes. While still warm roll pretzel into melted butter. Either salt or dust (we dusted the heck out of ours) with cinnamon and sugar.
Thursday, December 15, 2011
Spaghetti Casserole and Other Stuff
The snow is gently falling outside my windows as I type this and all I can think about is, "It's about time!". We haven't had any measurable snow as of yet this season and I'm missing it.
So, the pace around here has been ramped up. Christmastime brings such a flurry of activity, doesn't it?
On Tuesday, after doing school with the children, helping them all practice piano, 80 loads of laundry (exaggerated only slightly), cooking breakfast and lunch, attempting to leave the house early for a Christmas party I had that evening so I could run some errands, and what seemed like a gazillion other things, I get a call from a friend who tells me that I signed up to bring a meal to church that night. Big Sigh.
Our church is part of an inter-faith hospitality network which houses homeless people for a week, four times a year. I love helping with this event and having our children involved. It's so easy for us to be comfortable and forget those who are not so fortunate as us.
So, I'm thinking to myself that I really don't have time to add another thing to my plate. How could I have signed up for this and not entered it into my calendar on my phone which is really my brain. Without it, I don't even remember where I live. :) I get off the phone and I'm racking my brain to come up with something easy, tasty and kid friendly. It's going to be one family of five and a mother and daughter plus the hosts for the evening and my family that I need to feed.
My phone rings again and it's my friend who is also the children's piano teacher. She is asking if I would mind postponing the piano lessons until the next day. I am excited that I can cross one item off my list for the rest of the afternoon. I explain to her that it works well for us to postpone and then I tell her why. She says she has this great recipe for a spaghetti casserole (up here in Minnesota, they call it a hot dish) that I should try.
I whipped up two casseroles, bought a loaf of french bread, a bag of salad, a gallon of milk and ice cream bars and the meal was good to go.
Wow, I said all of that to say this. This is an excellent casserole! Here's the recipe. Hope you enjoy.
Spaghetti Bake
1 1/2 lbs. ground beef cooked - I seasoned mine with Italian seasoning and salt and pepper
1/2 diced onion into the ground beef while it's cooking
1 1b of spaghetti noodles - cooked
1 cup milk
1 egg
1 can of spaghetti sauce - I used Hunt's Meat Sauce this time
mozzarella cheese
Parmesan cheese
Pepperoni
So, the pace around here has been ramped up. Christmastime brings such a flurry of activity, doesn't it?
On Tuesday, after doing school with the children, helping them all practice piano, 80 loads of laundry (exaggerated only slightly), cooking breakfast and lunch, attempting to leave the house early for a Christmas party I had that evening so I could run some errands, and what seemed like a gazillion other things, I get a call from a friend who tells me that I signed up to bring a meal to church that night. Big Sigh.
Our church is part of an inter-faith hospitality network which houses homeless people for a week, four times a year. I love helping with this event and having our children involved. It's so easy for us to be comfortable and forget those who are not so fortunate as us.
So, I'm thinking to myself that I really don't have time to add another thing to my plate. How could I have signed up for this and not entered it into my calendar on my phone which is really my brain. Without it, I don't even remember where I live. :) I get off the phone and I'm racking my brain to come up with something easy, tasty and kid friendly. It's going to be one family of five and a mother and daughter plus the hosts for the evening and my family that I need to feed.
My phone rings again and it's my friend who is also the children's piano teacher. She is asking if I would mind postponing the piano lessons until the next day. I am excited that I can cross one item off my list for the rest of the afternoon. I explain to her that it works well for us to postpone and then I tell her why. She says she has this great recipe for a spaghetti casserole (up here in Minnesota, they call it a hot dish) that I should try.
I whipped up two casseroles, bought a loaf of french bread, a bag of salad, a gallon of milk and ice cream bars and the meal was good to go.
Wow, I said all of that to say this. This is an excellent casserole! Here's the recipe. Hope you enjoy.
Spaghetti Bake
1 1/2 lbs. ground beef cooked - I seasoned mine with Italian seasoning and salt and pepper
1/2 diced onion into the ground beef while it's cooking
1 1b of spaghetti noodles - cooked
1 cup milk
1 egg
1 can of spaghetti sauce - I used Hunt's Meat Sauce this time
mozzarella cheese
Parmesan cheese
Pepperoni
- Put cooked noodles in bottom of 9x13 pan.
- Mix milk and egg together and pour over noodles.
- Put a layer of mozzarella cheese over the noodles.
- Ground beef next.
- Pour can of spaghetti sauce over that.
- Another layer of mozzarella
- top with diced up pepperoni pieces
Pop into the oven for 30 - 40 minutes at 350 degrees.
Saturday, August 21, 2010
Yummy Summer Recipe
While I should be posting some great summer pictures, or pictures of my new bed that Dan built, I am going to share a great recipe.
This is from my Taste of Home magazine August/September 2010 issue. I just happened to have Italian sausage links in the freezer and was looking for a recipe to use them in. Here goes:
Fire Island Ziti
2 lbs plum tomatoes halved lengthwise (I used Romas because that's what I have in my garden)
3 Tbsp olive oil, divided
2 garlic cloves
1 tsp salt
8 oz uncooked ziti (I used rigatoni I think)
2 c fresh broccoli florets (I used frozen)
1 lb Italian sausage links, cut into 1/2 inch slices
1/2 tsp crushed red pepper flakes (I was more generous with this as we like heat)
1/3 c grated Romano or Parmesan cheese
Toss tomatoes with 2 Tbsp oil, garlic and salt. Place cut side down in a baking pan. Bake at 450 degrees for 20-25 minutes. Chop when cool enough to handle.
Cook pasta according to directions, adding broccoli during last 4 minutes. Meanwhile, in large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 min longer. Stir in tomatoes and heat through.
Drain pasta/broccoli; toss with sausage mixture. Sprinkle with cheese.
Then, we made this bread to go with the pasta.
Monterey Ranch Bread
Brush split loaf french bread with melted butter; broil until browned. Combine 2 c. shredded monterey jack cheese (didn't have that so I used mozzarella) with 3/4 c ranch dressing. Spread over bread. Bake at 350 degrees for 10 minutes or until cheese is melted. Sprinkle with parsley.
I don't know if you've ever gone to the Taste of Home website but it is chock full of super recipes to try. Here's the link:
http://www.tasteofhome.com/
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This is from my Taste of Home magazine August/September 2010 issue. I just happened to have Italian sausage links in the freezer and was looking for a recipe to use them in. Here goes:
Fire Island Ziti
2 lbs plum tomatoes halved lengthwise (I used Romas because that's what I have in my garden)
3 Tbsp olive oil, divided
2 garlic cloves
1 tsp salt
8 oz uncooked ziti (I used rigatoni I think)
2 c fresh broccoli florets (I used frozen)
1 lb Italian sausage links, cut into 1/2 inch slices
1/2 tsp crushed red pepper flakes (I was more generous with this as we like heat)
1/3 c grated Romano or Parmesan cheese
Toss tomatoes with 2 Tbsp oil, garlic and salt. Place cut side down in a baking pan. Bake at 450 degrees for 20-25 minutes. Chop when cool enough to handle.
Cook pasta according to directions, adding broccoli during last 4 minutes. Meanwhile, in large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 min longer. Stir in tomatoes and heat through.
Drain pasta/broccoli; toss with sausage mixture. Sprinkle with cheese.
Then, we made this bread to go with the pasta.
Monterey Ranch Bread
Brush split loaf french bread with melted butter; broil until browned. Combine 2 c. shredded monterey jack cheese (didn't have that so I used mozzarella) with 3/4 c ranch dressing. Spread over bread. Bake at 350 degrees for 10 minutes or until cheese is melted. Sprinkle with parsley.
I don't know if you've ever gone to the Taste of Home website but it is chock full of super recipes to try. Here's the link:
http://www.tasteofhome.com/
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I am starting to enjoy the produce from my garden. It's so interesting but my tomato plants have some sort of disease but they are still producing tons of tomatoes. My peppers are not even blooming yet. I have had lettuce and cabbage from the garden. My one squash plant is going crazy and taking over the whole garden.
The funny thing is that last year I didn't plant one thing in the ground, I just left them in their pots on my back deck and I had a bumper crop of tomatoes and peppers. This year, I did the whole nine yards and my tomato plants are sick and my peppers are not blooming. Go figure!
I've been buying quite a bit of stuff at the local farmer's market enjoying sweet corn, beans, zucchini and peppers. I love this time of year!
Tuesday, May 11, 2010
What's For Supper?
Don't those words drive you crazy sometimes? Specially when you haven't prepared or you've been running like crazy all day. I've been trying to fix up a menu for two weeks at a time. I'm at the end of my two week menu and I don't seem to have anything in the cupboard to make the meals listed on the menu. I think my shopping list this past trip was lacking a few items.
Goulash
What to make tonight for supper after being in town for the afternoon? I have this block of some sort that keeps us from eating anytime before 6 p.m. It's usually 7 - 8 oclockish. Guess that has more to do with planning or my lack, thereof. Plus, I spent a lot of time with my sister, almost living with her and her hubby on their farm and they never ate before 8. She's rubbed off on me in more ways than one. All of them good, by the way.
I suppose if we had to ship kids off on the big, yellow school bus early in the morning, things would be different. But we don't have to so we don't. Great sentence, eh?
So, I have hamburger and elbow macaroni. Some tomatoes in the cupboard and a green pepper and onion. My mom used to make a dish called Goulash. I haven't made it in eons.
Here's a simple recipe I made tonight.
Goulash
1 pound elbow macaroni
1 1/2 pounds ground round
1/2 large onion diced
1/2 small green pepper diced
2-3 tablespoons minced garlic (more or less to taste)
salt and pepper to taste
2 large cans of diced or stewed tomatoes in tomato juice
1 c v8 juice
Brown ground meat with the onion, pepper and garlic.
Add canned tomatoes and v8 juice
Let simmer for 1/2 hour or so.
Cook Macaroni according to directions.
Add macaroni to meat mixture.
Salt and pepper to taste.
When I served this I melted mozzarella cheese over the top. The only thing missing was a salad and a homemade loaf of bread. What do you expect at 8 o'clock at night?
Dan said it was great and made him feel like a little boy, again. Did everyone's mom fix some sort of goulash?
My three youngest turned their nose up at the goulash and refused to eat it. They have become extremely picky eaters lately. For awhile, we were letting them make a peanut butter and jelly sandwich if they tried the meal. We tossed that idea to the wind. They would have had a pb&j every night. So, either they eat the food I fix or they get nothing. Come to think of it, they're starting to get a little skinny. ;) Guess they will come out of this phase sooner or later. For now, they just irritate the heck out of me when I put supper on the table.
The little rascals were sent upstairs to get ready for bed. They were making such a racket. I called them out to the railing to snap their picture. Oh, even when they are being little pains, they are so darn cute! Can't forget... they won't look like this forever.
Thursday, May 6, 2010
Mmm, Mmm, Meringue
Shelby and I just made a rhubarb cream pie with meringue on top. My first. Not first pie, but first time making a meringue. I don't know why... I guess I thought it was harder than that.
Took Shelby to the doctor this afternoon because she's been feeling so cruddy with a cough, runny nose and having a hard time breathing. The doctor said he had never seen as nasty of a sinus infection as she has. He said her lungs were tight and that's why she was so wheezy. He put her on 1 antibiotic, 2 steroids, and one nasal spray for seasonal allergies. I went to the pharmacy to pick it up and almost had a heartattack when she said, "That will be $300, please." I'm so glad I pay my taxes so illegals and those who don't feel the need to work can walze in and pick up their meds for free and I get stuck with outrageous prices. I'm can't wait for the new Obama care to go into effect and save me, the middle class, hard working, American a ton of money! HA!
My mother gave me my grandmother's recipe for this pie. The story is that when my dad came into the family, my grandmother asked him if he liked rhubarb pie. He told her he didn't and he passed on the pie. I guess he did that several times before he decided that maybe he should just give it a try. The rest is history. She made a rhubarb lover out of him! :)
I was talking to a friend on the phone today and she also told me that she isn't a rhubarb lover. She said it was bitter. I just don't understand that. Maybe it's the balance between the rhubarb and the sugar that is off when these people who don't like rhubarb try rhubarb. I love the tart and sweet combination. Just like a good apple pie balances the tart and the sweet.
Anyway, I was so proud of myself and Shelby that I had Shelby take a couple of pictures. I told her that this was her home ec class for the day. We had so much fun doing this together. I really want her to know how to cook well and enjoy it when she's ready to fly the nest.
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My mom and dad were here for a few weeks. They came up to watch the kids for us while Dan and I went to a homeschool convention. Then they stayed to hang out with us. We had so much fun. It's so hard to live this far away from our families but I do love the fact that when people come up to visit us, we get all kinds of uninterrupted time together. When we go to Colorado, there are so many people to see and so much to do.
My parents had a blast with the kids playing all kinds of games and being outside in the warm weather. The kids even convinced my mom to get on the trampoline with them. :)
Yup, that's our neighbor behind Kylie. Howdy, neighbor. I love this picture of my mom with the kids. I don't happen to have a picture of my Dad hiding in the abandoned cabin next door while playing hide and seek with the kids. Darn! We sure had a nice time with them here.
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It's snowing right now and had been since this morning. We had such beautiful spring with warm weather so early and now snow in May. Why not, I guess. We may have 3-4 inches by morning. It will be gone soon and we'll be swimming in the lakes.
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Took Shelby to the doctor this afternoon because she's been feeling so cruddy with a cough, runny nose and having a hard time breathing. The doctor said he had never seen as nasty of a sinus infection as she has. He said her lungs were tight and that's why she was so wheezy. He put her on 1 antibiotic, 2 steroids, and one nasal spray for seasonal allergies. I went to the pharmacy to pick it up and almost had a heartattack when she said, "That will be $300, please." I'm so glad I pay my taxes so illegals and those who don't feel the need to work can walze in and pick up their meds for free and I get stuck with outrageous prices. I'm can't wait for the new Obama care to go into effect and save me, the middle class, hard working, American a ton of money! HA!
Oops, guess I stepped up on my soapbox there for a minute.
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One more picture before I go. While my parents were here, Kylie decided the little Gator needed some work so she talked Papa into helping her jack it up with Dan's floor jack so she could do a little work on it. Here's some cute pics.
Wednesday, March 3, 2010
Fried Chicken and Gravy
The other night, I made possibly the best fried chicken and gravy that I've ever made. I followed a recipe from Taste of Home - April/May 2009 issue.
My father is from the south and he taught me how to make gravy. It's not difficult but you can't rush it either. The past two times I've made gravy, I burnt it because I was trying to rush the thickening part. Doesn't work. You just have to stand there stirring it until it decides to thicken on it's own. The other part is fat. You have to have some kind of fat. I use bacon fat mostly and keep a jar of it in the fridge for this reason. Last night, I used a couple of tablespoons of the drippings from frying the chicken. I also scraped all the little "scrunchins" out of the fried chicken pan and put them in with the gravy. OMGoodness, it was heavenly!
Nothing screams comfort food to me like fried food covered in gravy! :) I guess that's why we can only enjoy it once in awhile lest we look like the broad side of a barn.
The recipe called for a whole chicken with skin on. I used chicken breasts minus the skin. It was still wonderful and I saved a few calories by omitting the skin.
In a large, resealable bag I combined these ingredients.
1 c flour
3/4 tsp salt
1/4 tsp thyme
1/4 tsp sage
1/4 tsp pepper
Add chicken a few pieces at a time and shake to coat.
In large skillet over medium high heat, heat 1/4 inch of oil. Fry chicken until browned on all sides. Reduce heat and cover. Cook for 30-35 minutes or until juices run clear. Remove chicken to paper towels and keep warm.
Gravy
2 Tbsp flour
1/8 tsp salt
1 1/3 c milk
Pour off the excess fat from the skillet and reserve 2 Tbsp. drippings and browned bits. Stir in flour and salt until blended. Gradually add the milk. Bring to a boil; cook for 1-2 minutes or until thickened. (this part usually takes longer for me and once it starts to boil I turn it down a bit so I don't burn the bottom.)
We have no pictures of the food as we inhaled it as quickly as it hit the table. I fried up 3 lbs of chicken and there were no leftovers for Dan to take to work the next day. Apparently, the kids liked it too. I served fried potatoes and coleslaw with the chicken and gravy, the perfect southern meal.
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I wanted to show you this great little pitcher I bought at a silent auction last week. I served the gravy in it the other night and it looked so pretty! It's a pottery pitcher that a friend of mine made. She has her own kiln and makes some really neat pieces. It's silly how much pleasure I get out of setting a pretty table and having nice dishes and plates.
It's time for school. I'm fighting a headache and a restless spirit today. I would like to be on the road to anywhere. It would be fun to be able to put the family in the car and go. Friends are taking their spring breaks this week so that doesn't help. Oh, well, buckle down girl. Get something done.
My father is from the south and he taught me how to make gravy. It's not difficult but you can't rush it either. The past two times I've made gravy, I burnt it because I was trying to rush the thickening part. Doesn't work. You just have to stand there stirring it until it decides to thicken on it's own. The other part is fat. You have to have some kind of fat. I use bacon fat mostly and keep a jar of it in the fridge for this reason. Last night, I used a couple of tablespoons of the drippings from frying the chicken. I also scraped all the little "scrunchins" out of the fried chicken pan and put them in with the gravy. OMGoodness, it was heavenly!
Nothing screams comfort food to me like fried food covered in gravy! :) I guess that's why we can only enjoy it once in awhile lest we look like the broad side of a barn.
The recipe called for a whole chicken with skin on. I used chicken breasts minus the skin. It was still wonderful and I saved a few calories by omitting the skin.
In a large, resealable bag I combined these ingredients.
1 c flour
3/4 tsp salt
1/4 tsp thyme
1/4 tsp sage
1/4 tsp pepper
Add chicken a few pieces at a time and shake to coat.
In large skillet over medium high heat, heat 1/4 inch of oil. Fry chicken until browned on all sides. Reduce heat and cover. Cook for 30-35 minutes or until juices run clear. Remove chicken to paper towels and keep warm.
Gravy
2 Tbsp flour
1/8 tsp salt
1 1/3 c milk
Pour off the excess fat from the skillet and reserve 2 Tbsp. drippings and browned bits. Stir in flour and salt until blended. Gradually add the milk. Bring to a boil; cook for 1-2 minutes or until thickened. (this part usually takes longer for me and once it starts to boil I turn it down a bit so I don't burn the bottom.)
We have no pictures of the food as we inhaled it as quickly as it hit the table. I fried up 3 lbs of chicken and there were no leftovers for Dan to take to work the next day. Apparently, the kids liked it too. I served fried potatoes and coleslaw with the chicken and gravy, the perfect southern meal.
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I wanted to show you this great little pitcher I bought at a silent auction last week. I served the gravy in it the other night and it looked so pretty! It's a pottery pitcher that a friend of mine made. She has her own kiln and makes some really neat pieces. It's silly how much pleasure I get out of setting a pretty table and having nice dishes and plates.
The little ones learned all about clouds, snow and ice in school yesterday. We made paper snowflakes and taped them to the front window. I forgot how fun they are to make and what great designs show up when you open up the paper.
Saturday, October 24, 2009
Flatbread Tacos
Last night for supper I was looking for something quick to make before Dan and I headed over to the church for praise team so I picked up my latest copy of Taste of Home and found this recipe that won a contest for meals in 30 minutes or less.
It was delicious and quick! Love that combination.
Flatbread tacos with ranch sour cream
1c (8oz) sour cream
2 tsp ranch salad dressing mix
1 tsp lemon juice
1 1/2 lbs ground beef
1 can pinto beans, rinsed and drained
1 can diced tomatoes, undrained (I used Rotel)
1 envelope taco seasoning
1 Tbsp hot pepper sauce
1 tube large refrigerated buttermilk biscuits
Optional toppings: sliced olives, shredded lettuce, shredded cheese
In small bowl, combine sour cream, ranch dressing mix and lemon juice. chill until serving. (I used the sour cream, ranch dressing mix, and a teaspoon or two of the Pampered Chef Southwest seasoning mix. I left out the lemon juice.)
In a large skillet, cook beef over med heat until no longer pink; drain. Add beans, tomatoes, taco seasoning and pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6 inch circle. In a small nonstick skillet over med heat, cook each biscuit for 30 - 60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 3 Tbsp, ranch sour cream mix; top with meat mixture. Sprinkle with desired toppings.
I'm looking forward to leftovers for lunch today!
It was delicious and quick! Love that combination.
Flatbread tacos with ranch sour cream
1c (8oz) sour cream
2 tsp ranch salad dressing mix
1 tsp lemon juice
1 1/2 lbs ground beef
1 can pinto beans, rinsed and drained
1 can diced tomatoes, undrained (I used Rotel)
1 envelope taco seasoning
1 Tbsp hot pepper sauce
1 tube large refrigerated buttermilk biscuits
Optional toppings: sliced olives, shredded lettuce, shredded cheese
In small bowl, combine sour cream, ranch dressing mix and lemon juice. chill until serving. (I used the sour cream, ranch dressing mix, and a teaspoon or two of the Pampered Chef Southwest seasoning mix. I left out the lemon juice.)
In a large skillet, cook beef over med heat until no longer pink; drain. Add beans, tomatoes, taco seasoning and pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6 inch circle. In a small nonstick skillet over med heat, cook each biscuit for 30 - 60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 3 Tbsp, ranch sour cream mix; top with meat mixture. Sprinkle with desired toppings.
I'm looking forward to leftovers for lunch today!
Monday, April 20, 2009
split pea soup
I've never made split pea soup and really never had a hankerin' to... until I tasted some that my friend Merrie had made. I always think of one of our favorite all time movies, Strange Brew, where Bill and Doug McKenzie are on the witness stand and ask for 2 bowls of "split plea soup to go".
Anyway, I had a ham bone from the ham we had on Easter and I thought it would be a great time to try it. I picked up some split peas at the co-op and I was ready to roll.
SPLIT PEA SOUP
1 lb. dried split peas (about 2 1/4 c.)
8 c. water
1 large onion. chopped (about 1 c.)
1 c. finely chopped celery
1/4 tsp. pepper
1 ham bone or 2 lbs. ham shanks, or smoked pork hocks
3 medium carrots, cut into slices
Heat peas and water to boiling in Dutch oven or large stock pot (allow room to prevent over boil). Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until peas are tender. (Mine were done in less time.)
Remove ham shanks; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. 8 servings (about 1 1/2 c. each); 425 calories per serving.
The bright green color... well, let's just say it made the kids turning up their noses but it's tasty, filling and cheap to make. I made a loaf of bread and dinner was served!
Anyway, I had a ham bone from the ham we had on Easter and I thought it would be a great time to try it. I picked up some split peas at the co-op and I was ready to roll.
SPLIT PEA SOUP
1 lb. dried split peas (about 2 1/4 c.)
8 c. water
1 large onion. chopped (about 1 c.)
1 c. finely chopped celery
1/4 tsp. pepper
1 ham bone or 2 lbs. ham shanks, or smoked pork hocks
3 medium carrots, cut into slices
Heat peas and water to boiling in Dutch oven or large stock pot (allow room to prevent over boil). Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until peas are tender. (Mine were done in less time.)
Remove ham shanks; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. 8 servings (about 1 1/2 c. each); 425 calories per serving.
The bright green color... well, let's just say it made the kids turning up their noses but it's tasty, filling and cheap to make. I made a loaf of bread and dinner was served!
Tuesday, February 10, 2009
I love to cook
There's something about being in the kitchen that is soothing to me. Pots a bubblin', wonderful smells in the air, kids underfoot. I usually have some music playing on the computer. It's really one of my favorite places to be.
I tried this easy recipe the other night and I thought it was yummo!
Byerly's Wild Rice Soup
SERVES 4
Ingredients
6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cup cooked chicken, diced
1/2 cup carrot, finely shredded
3 tablespoons slivered almonds (chopped)
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry - (it is still good if you don't have this ingredient)
snipped parsley or chives (for garnish) - (great for presentation but 5 year olds really don't care!)
Directions
Melt the butter in a soup pot.
Saute the onion until it is softened.
Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
Add wild rice, chicken, carrots, almonds, salt and simmer about 5 minutes.
Add half-and-half and sherry, heat until just heated through.
Garnish with chopped fresh parsley or chives.
I'm all about soups and stews on the stove or in the crockpot when it's cold outside. I think it makes a great main course but Dan looks at it more like an appetizer. :) Hope you give it a try.
I tried this easy recipe the other night and I thought it was yummo!
Byerly's Wild Rice Soup
SERVES 4
Ingredients
6 tablespoons butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups wild rice, cooked
1/3 cup cooked chicken, diced
1/2 cup carrot, finely shredded
3 tablespoons slivered almonds (chopped)
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons dry sherry - (it is still good if you don't have this ingredient)
snipped parsley or chives (for garnish) - (great for presentation but 5 year olds really don't care!)
Directions
Melt the butter in a soup pot.
Saute the onion until it is softened.
Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
Add wild rice, chicken, carrots, almonds, salt and simmer about 5 minutes.
Add half-and-half and sherry, heat until just heated through.
Garnish with chopped fresh parsley or chives.
I'm all about soups and stews on the stove or in the crockpot when it's cold outside. I think it makes a great main course but Dan looks at it more like an appetizer. :) Hope you give it a try.
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