400th New Recipe Night post!! Wahoo! What a long strange trip it's been. Samuel was asking me yesterday about the origins of NRN, and I told him how I used to be so bored with cooking, and when I started doing this, Daddy would come home and I would say, "Guess what? It's New Recipe Night" and he would always say "oooh what are we having?" Sam wanted to know what I used to cook before this. I told him the only things I would make were Hamburger Helper (which I still actually love but don't make anymore because of all the additives etc), shepherd's pie (one of Sam's top 5 faves), goulash (which we still have occasionally but healthier), and lasagna like twice a year. He thought about it and said that sounded pretty good to him! So you can see my talent is wasted on some. Oh well, I think he'll be happy later. He was actually pretty happy when I started, too. He's never been a picky eater. He just doesn't like when I sneak in vegetables. My other 2 yahoos are a whole different story.
This recipe sounds like too many descriptors in one name to me. But it does sum it up, I guess. Steve and I like to have grown up pizza once in a while. Every now and then I will buy a Digiorno frozen pizza to have on the nights I have worked much and slept little, and am remarkably zombie-like. But we usually buy 4 Cheese. Or occasionally Pepperoni, which Nathan and I don't like. Steve likes Supreme but he's the only one. But now they have ones that come with breadsticks, which Nathan really likes. He calls them Pizza Sticks, and he will just eat those instead of any of the pizza, so we can get something a bit more exotic. Like 3 Meat. And also they just came out with Pizza & Wyngz (which I suspect they spell that way because they aren't really). I bought one of those, but we haven't tried it yet. But to get back to the point, tonight we had this. A grown up pizza. From Simple & Delicious June/July 2011.
Baja Chicken Taco Pizza
1 cup ranch salad dressing
1/4 cup salsa
1 tbsp lime juice
3 tbsp minced fresh cilantro (from a friend's garden woot)
2 cups cooked cubed chicken breast
1 envelope taco seasoning
1 prebaked pizza crust (I used Boboli...you can get them at the Day Old Bread Store)
1/2 cup chopped tomato
1/2 cup finely chopped red onion
2 cups shredded mozzarella
2 cups shredded lettuce
2 medium ripe avocados, peeled and thinly sliced (there's not much Steve doesn't like, but avocados are one thing...so we left these out)
In a blender or food processor (or awesome Tupperware choppy thing that I got for FREE), combine the ranch dressing, salsa, lime juice, and cilantro. Cover and process on high for 1-2 minutes or until smooth; set aside. In a small bowl, combine chicken and taco seasoning; set aside.
Place crust on ungreased 12-inch pizza pan. Spread salsa mixture over crust. Sprinkle with chicken mixture, tomatoes, onion, and cheese. Bake at 425 for 17-20 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with lettuce; top with avocado slices. Serve immediately. 6 servings.
If you don't serve it immediately, what happens? Do the cooking police come? I think it's too risky and I wouldn't try it. Just serve it immediately.
I didn't even try this with Nathan and my niece who was also here at suppertime. They just had plain chicken. But the rest of us ate this. I only used about half the ranch/salsa stuff and I still feel like it might have been too much. A few of my bites I was like "oh, to much." But Steve really liked this, and Sam did too. He even had 2 pieces. So my 10 year old ate as much as my husband. Sigh. The times they are a-changing. Definitely keeping this recipe.
Thursday, July 28, 2011
Very Best Barbecue Beef Sandwiches
I have had pulled pork sandwiches before, but never tried making beef ones myself. These sounded yummy, and I had all the ingredients already, except the beef. Which was kind of expensive. It calls for a 3-4 lb piece of meat, and at Walmart they only had 2 1/2 lb pieces of that cut, and it was $10.67. But I justified it (as I can do with almost anything I want...it's a talent of mine) because I know we will get at least 2 meals out of it, if not more. So really it's less than $5 per meal. You may not be able to make the same justification if you have to buy any of these ingredients, but you might. It's from Simple & Delicious June/July 2011.
Very Best Barbecue Beef Sandwiches
1 boneless beef chuck roast (3 to 4 lbs)
1 1/2 cups ketchup
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tbsp dijon mustard
1 tbsp worcestershire sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp celery seed
1/4 tsp paprika
1/4 tsp pepper
2 tbsp cornstarch
2 tbsp water
12 kaiser rolls, split
Dill pickle slices
Cut roast in half. Place in 5 quart slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, worcestershire sauce, garlic, salt, celery seed, paprika, and pepper; pour over roast. Cover and cook on low 8-10 hours or until meat is tender.
Remove meat. Skim fat from cooking juices (challenging); transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
When meat is cool enough to handle (I didn't wait...it's not like I'm touching it with my bare hands or anything), shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired. 12 servings.
Nathan did not like this. The rest of us did though. I think if I had left some of the meat out for him and not put the sauce on it, he would have eaten it. It was so yummy and tender. Usually Emma's main complaint about meat is that it takes too long to chew and she has to drink a bunch of milk to get her bite down. But she didn't complain about that at all. Sam, Steve, and I had ours as actual sandwiches. Very very yummy. And enough left over for a whole second meal.
Very Best Barbecue Beef Sandwiches
1 boneless beef chuck roast (3 to 4 lbs)
1 1/2 cups ketchup
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tbsp dijon mustard
1 tbsp worcestershire sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp celery seed
1/4 tsp paprika
1/4 tsp pepper
2 tbsp cornstarch
2 tbsp water
12 kaiser rolls, split
Dill pickle slices
Cut roast in half. Place in 5 quart slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, worcestershire sauce, garlic, salt, celery seed, paprika, and pepper; pour over roast. Cover and cook on low 8-10 hours or until meat is tender.
Remove meat. Skim fat from cooking juices (challenging); transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
When meat is cool enough to handle (I didn't wait...it's not like I'm touching it with my bare hands or anything), shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired. 12 servings.
Nathan did not like this. The rest of us did though. I think if I had left some of the meat out for him and not put the sauce on it, he would have eaten it. It was so yummy and tender. Usually Emma's main complaint about meat is that it takes too long to chew and she has to drink a bunch of milk to get her bite down. But she didn't complain about that at all. Sam, Steve, and I had ours as actual sandwiches. Very very yummy. And enough left over for a whole second meal.
Tuesday, July 26, 2011
Easy Beef Stuffed Shells
Steve loves this sort of thing. Lasagna type stuff. I think it tastes good too, plus I like that it usually makes so much we have a ton of leftovers (at least until our kids get bigger and become bottomless pits). This is from Simple & Delicious June/July 2011.
Easy Beef Stuffed Shells
20 uncooked jumbo pasta shells (I would make a few extra in case some break)
1 lb ground beef
1 large onion, chopped
1 carton (15 oz) ricotta cheese
2 cups shredded Italian cheese blend, divided (I did buy this, but you could also just use mozzarella if you have it already)
1/2 cup grated parmesan cheese
1/4 cup prepared pesto (if you have a weak stomach, don't read this: this looked like stuff I know I have wiped from my children's as well as several unfortunate patient's butts...but it smelled pretty good...such a weird dichotomy)
1 egg
1 jar (26 oz) spaghetti sauce, divided
Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 1/2 cups Italian cheese blend, parmesan cheese, pesto, egg, and half the beef.
Spread 3/4 cup spaghetti sauce into a greased 13x9 inch baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. At this point you can cover and refrigerate overnight. If you do that, remove from refrigerator 30 minutes before baking. Then, either way, cover and bake at 350 for 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.
Of course this was really really good. And the pesto replaces the spices you would usually add, like basil and oregano or whatever. I don't think I've ever cooked with anything quite so gross looking though. But once it was all mixed in with the other ingredients you couldn't even tell. Everybody liked this. Even Nathan. He wasn't crazy about the cheese mixture, but liked the meat and the shell. Picture him peeling the shell off of the filling and freaking out if any cheese was on it, and that's what happened. Since recipes like this make my husband love me more, I am definitely keeping it.
Easy Beef Stuffed Shells
20 uncooked jumbo pasta shells (I would make a few extra in case some break)
1 lb ground beef
1 large onion, chopped
1 carton (15 oz) ricotta cheese
2 cups shredded Italian cheese blend, divided (I did buy this, but you could also just use mozzarella if you have it already)
1/2 cup grated parmesan cheese
1/4 cup prepared pesto (if you have a weak stomach, don't read this: this looked like stuff I know I have wiped from my children's as well as several unfortunate patient's butts...but it smelled pretty good...such a weird dichotomy)
1 egg
1 jar (26 oz) spaghetti sauce, divided
Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 1/2 cups Italian cheese blend, parmesan cheese, pesto, egg, and half the beef.
Spread 3/4 cup spaghetti sauce into a greased 13x9 inch baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. At this point you can cover and refrigerate overnight. If you do that, remove from refrigerator 30 minutes before baking. Then, either way, cover and bake at 350 for 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.
Of course this was really really good. And the pesto replaces the spices you would usually add, like basil and oregano or whatever. I don't think I've ever cooked with anything quite so gross looking though. But once it was all mixed in with the other ingredients you couldn't even tell. Everybody liked this. Even Nathan. He wasn't crazy about the cheese mixture, but liked the meat and the shell. Picture him peeling the shell off of the filling and freaking out if any cheese was on it, and that's what happened. Since recipes like this make my husband love me more, I am definitely keeping it.
Monday, July 18, 2011
Ham & Cheese Ziti
This was originally something I wanted to make because it had a recipe for a big baked ham, and then you use the leftovers to make this. But then I knew how expensive a whole ham would be, and also how much we would have leftover. Way more than we needed. We would have ham coming out our ears, and Steve doesn't really like it that much anyway. So I had some ham steaks in the freezer and just used one of those. It's just a glorified mac & cheese, but we like that sort of thing. From Simple & Delicious.
Ham & Cheese Ziti
1 pkg (16 oz) ziti (I used whole wheat pasta, which is only 13.25 oz, but it's still fine)
1/4 cup butter, cubed
1/4 cup flour
2 cups milk
2 cups shredded white cheddar cheese
1/4 cup grated parmesan cheese
1 tsp garlic powder
1/2 tsp pepper
3 cups cooked cubed ham
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry (did you think for a quick second that I actually used this? I didn't! I used frozen green beans...about 1 1/2 cups)
Prepare ziti according to package directions. Meanwhile, in a dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses, garlic powder, and pepper; cook and stir until cheese is melted.
Drain ziti; add to sauce mixture. Stir in ham and spinach (or green beans). Transfer to greased 9x13 baking dish. Bake, uncovered, at 375 for 20-25 minutes or until heated through (yes, even though it's like 90 degrees, I still did that...why not, it's so stinking hot anyway!!).
Okay so this was pretty good. Nothing spectacular but very yummy. We had 8 people eating this (Melissa's fam was here too) and we still have 1/3 of this leftover for later in the week, which I love. My kids don't like whole wheat pasta, but that's too bad, because that's what we eat now. So they'll get used to it. Or else they won't. So I'll keep it, because it was easy and good.
Ham & Cheese Ziti
1 pkg (16 oz) ziti (I used whole wheat pasta, which is only 13.25 oz, but it's still fine)
1/4 cup butter, cubed
1/4 cup flour
2 cups milk
2 cups shredded white cheddar cheese
1/4 cup grated parmesan cheese
1 tsp garlic powder
1/2 tsp pepper
3 cups cooked cubed ham
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry (did you think for a quick second that I actually used this? I didn't! I used frozen green beans...about 1 1/2 cups)
Prepare ziti according to package directions. Meanwhile, in a dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses, garlic powder, and pepper; cook and stir until cheese is melted.
Drain ziti; add to sauce mixture. Stir in ham and spinach (or green beans). Transfer to greased 9x13 baking dish. Bake, uncovered, at 375 for 20-25 minutes or until heated through (yes, even though it's like 90 degrees, I still did that...why not, it's so stinking hot anyway!!).
Okay so this was pretty good. Nothing spectacular but very yummy. We had 8 people eating this (Melissa's fam was here too) and we still have 1/3 of this leftover for later in the week, which I love. My kids don't like whole wheat pasta, but that's too bad, because that's what we eat now. So they'll get used to it. Or else they won't. So I'll keep it, because it was easy and good.
Saturday, July 16, 2011
French Quarter Spread
This is an appetizer I made for home fellowship last night. I knew the kids wouldn't like it. That's why I made it for home fellowship...also it has pecans in it. A nut that I really like to eat. But I HATE the name. I hate both common ways of pronouncing it--pee-can or pick-ahhn. I just try to say it really fast when I say it so that I don't have to commit to either one. Becky suggested I just say it a different way, like peckins. That's what I'm going with for now. This is from Simple & Delicious April/May 2011.
French Quarter Spread
1 pkg (8 oz) cream cheese, softened
1 tbsp grated onion
1 clove garlic, minced
1/4 cup butter, cubed
1/4 cup dark brown sugar (I just used regular...but I should start buying dark...seems like it's been in a lot of things lately)
1 tsp worcestershire sauce
1/2 tsp mustard
1 cup finely chopped peckins, toasted
Assorted crackers (the picture has it with Ritz crackers so that's what I bought)
In a small bowl, combine the cream cheese, onion, and garlic. Transfer to a serving plate and shape into a 6-inch disk. Set aside.
In a small saucepan, combine the butter, brown sugar, worcestershire sauce, and mustard. cook and stir over medium heat for 5-6 minutes or until sugar is dissolved. Remove from heat; stir in peckins.
Cool slightly. Spoon over cream cheese mixture. Serve with crackers.
Some people really liked this. Steve wasn't crazy about it. Most kids didn't even try it, but some of them did. The kids did enjoy the Ritz crackers, however. There were none left. I am keeping this one because it would be good for a party. And it was so easy to make. Also I could serve this to Steve for supper one night if I am mad at him. HA! Just kidding, that doesn't happen at our house =o) But really it doesn't.
French Quarter Spread
1 pkg (8 oz) cream cheese, softened
1 tbsp grated onion
1 clove garlic, minced
1/4 cup butter, cubed
1/4 cup dark brown sugar (I just used regular...but I should start buying dark...seems like it's been in a lot of things lately)
1 tsp worcestershire sauce
1/2 tsp mustard
1 cup finely chopped peckins, toasted
Assorted crackers (the picture has it with Ritz crackers so that's what I bought)
In a small bowl, combine the cream cheese, onion, and garlic. Transfer to a serving plate and shape into a 6-inch disk. Set aside.
In a small saucepan, combine the butter, brown sugar, worcestershire sauce, and mustard. cook and stir over medium heat for 5-6 minutes or until sugar is dissolved. Remove from heat; stir in peckins.
Cool slightly. Spoon over cream cheese mixture. Serve with crackers.
Some people really liked this. Steve wasn't crazy about it. Most kids didn't even try it, but some of them did. The kids did enjoy the Ritz crackers, however. There were none left. I am keeping this one because it would be good for a party. And it was so easy to make. Also I could serve this to Steve for supper one night if I am mad at him. HA! Just kidding, that doesn't happen at our house =o) But really it doesn't.
Wednesday, July 13, 2011
Italian Chicken Cordon Bleu
This sounded fairly easy, and you make it all in the microwave, which is good for a hot day, like today was. Thankfully not as hot as yesterday, but still hot. It's from the same Simple & Delicious that I have been working through. Tonight I asked Sam to help me, since the other 2 helped me other nights this week. He just wasn't into it though. He was excited at first, but quickly lost interest. Oh well, I will try again next week. I told him he needs to learn how to cook so he can bless his wife when he grows up. Ha ha.
Italian Chicken Cordon Bleu
2 tbsp butter, cubed
1/2 tsp rubbed sage (I didn't rub it, I just put it in the pan)
6 boneless skinless chicken breast halves
1 green pepper, julienned
1/3 cup sliced fresh mushrooms (omitted)
1 can (15 oz) tomato sauce
1 tsp sugar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp lemon-pepper seasoning (I had to buy this, which was the first time in a long time I've had to buy a spice...I thought I had one of everything! Except stupid expensive saffron)
6 slices deli ham
6 slices Swiss cheese (I used 1 cup shredded, because I had it already)
Place butter and sage (rub it first if you want, I guess) in a microwave-safe 11x7 inch dish. Microwave uncovered on high for 30 seconds or until butter is melted. Place chicken in dish; turn to coat. Top with green pepper and mushrooms. Cook, uncovered, on high 8-10 minutes or until chicken juices run clear, turning and rearranging chicken twice.
Remove chicken and vegetables; keep warm. Add the tomato sauce, sugar, and seasonings to cooking juice; mix well. Microwave, uncovered, on high x 2 minutes or until heated through. Return chicken to dish. Top with ham, cheese, and vegetables. Cook on high for 2 minutes or until cheese is melted.
We had this with green beans and what we call "wacky mac" which is those funny shaped different colored noodles. I make them with the Buttered Cheese Noodles recipe which is elsewhere on the blog. I would post the link here but I'm afraid to navigate away from this page. What if all I've typed so far ends up lost in cyberspace? But I know the recipe is there.
Steve really liked this. I thought it was pretty good. The swiss cheese definitely gave it a different flavor. The kids weren't crazy about it, even though I told them they didn't have to eat the green pepper. So I'm not sure about this one. It was okay but not great. But since Steve liked it, I'll save it. In case he asks for it some day. Also did you know that "cordon bleu" means blue ribbon? I didn't know that. I told the kids what the recipe was called and Emma was like "what does that mean??" I knew that bleu was blue (that's a toughie) but I was trying to figure out if ham was cordon or something. Steve says, very drily and as if he knows it all, "it means blue ribbon." I said "you don't know French!!" And he said "I am the master of many languages." Which is just not true. I bet it was just a random factoid in his head. The type of thing they ask you on Jeopardy! or something. He just got lucky.
Italian Chicken Cordon Bleu
2 tbsp butter, cubed
1/2 tsp rubbed sage (I didn't rub it, I just put it in the pan)
6 boneless skinless chicken breast halves
1 green pepper, julienned
1/3 cup sliced fresh mushrooms (omitted)
1 can (15 oz) tomato sauce
1 tsp sugar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp lemon-pepper seasoning (I had to buy this, which was the first time in a long time I've had to buy a spice...I thought I had one of everything! Except stupid expensive saffron)
6 slices deli ham
6 slices Swiss cheese (I used 1 cup shredded, because I had it already)
Place butter and sage (rub it first if you want, I guess) in a microwave-safe 11x7 inch dish. Microwave uncovered on high for 30 seconds or until butter is melted. Place chicken in dish; turn to coat. Top with green pepper and mushrooms. Cook, uncovered, on high 8-10 minutes or until chicken juices run clear, turning and rearranging chicken twice.
Remove chicken and vegetables; keep warm. Add the tomato sauce, sugar, and seasonings to cooking juice; mix well. Microwave, uncovered, on high x 2 minutes or until heated through. Return chicken to dish. Top with ham, cheese, and vegetables. Cook on high for 2 minutes or until cheese is melted.
We had this with green beans and what we call "wacky mac" which is those funny shaped different colored noodles. I make them with the Buttered Cheese Noodles recipe which is elsewhere on the blog. I would post the link here but I'm afraid to navigate away from this page. What if all I've typed so far ends up lost in cyberspace? But I know the recipe is there.
Steve really liked this. I thought it was pretty good. The swiss cheese definitely gave it a different flavor. The kids weren't crazy about it, even though I told them they didn't have to eat the green pepper. So I'm not sure about this one. It was okay but not great. But since Steve liked it, I'll save it. In case he asks for it some day. Also did you know that "cordon bleu" means blue ribbon? I didn't know that. I told the kids what the recipe was called and Emma was like "what does that mean??" I knew that bleu was blue (that's a toughie) but I was trying to figure out if ham was cordon or something. Steve says, very drily and as if he knows it all, "it means blue ribbon." I said "you don't know French!!" And he said "I am the master of many languages." Which is just not true. I bet it was just a random factoid in his head. The type of thing they ask you on Jeopardy! or something. He just got lucky.
Tuesday, July 12, 2011
Cherry Barbecue Pork Ribs
Yum yum yum. If it's nice out, Steve can put these on the grill. If it's raining, I can make them on my sweet new George Foreman Grill With Removable Plates. I have a couple rib recipes already that I really really like, but this one sounded too good to not make. From June/July 2011 Simple & Delicious.
Cherry Barbecue Pork Ribs
4 lbs bone-in country-style pork ribs
1/2 cup orange juice
2 tsp Liquid Smoke, optional (I have this so I used it)
1 tsp garlic powder
1/4 tsp pepper
2/3 cup barbecue sauce
1/3 cup cherry preserves (I bought Polaner All Fruit Black Cherry)
1 tbsp molasses
Place the ribs in a 3-qt microwave-safe dish (if you are wondering if I used my awesome new Tupperware microwave cooker thing, the answer is yes). In a small bowl, combine the orange juice, Liquid Smoke, garlic powder, and pepper. Pour over ribs. Cover and microwave on high for 15-20 minutes or until meat is tender.
Meanwhile, in a small saucepan, combine the barbecue sauce, preserves, and molasses. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring occasionally.
Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack (I have no idea if Steve did this...my bet is that he did not). Grill ribs, covered, over medium heat for 8-10 minutes or until browned, basting with sauce and turning occasionally. 8 servings.
Oh my my. These were SO good. Steve made them on the grill. They tasted awesome!! And Emma helped me cook this whole meal, read the recipe with me, etc, which I should totally be doing more often with all my kids. She was very proud of herself. We had this with corn and smashed potatoes (mashed potatoes that we added milk, butter, garlic salt, and real bacon pieces to). A very yummy meal. Usually we only have ribs like once a year. Because, ribs are expensive. I bought 2 1/2 pounds because that's how much was in one package, and it was almost $9. It was enough for our family, though. Of course if you were having a BBQ or something, you should go with the whole 4 pounds. Also they aren't really good for you, either. Fatty and stuff. But for once in a while it was GOOD. I know my Dad would love these. So maybe twice this summer =o)
Cherry Barbecue Pork Ribs
4 lbs bone-in country-style pork ribs
1/2 cup orange juice
2 tsp Liquid Smoke, optional (I have this so I used it)
1 tsp garlic powder
1/4 tsp pepper
2/3 cup barbecue sauce
1/3 cup cherry preserves (I bought Polaner All Fruit Black Cherry)
1 tbsp molasses
Place the ribs in a 3-qt microwave-safe dish (if you are wondering if I used my awesome new Tupperware microwave cooker thing, the answer is yes). In a small bowl, combine the orange juice, Liquid Smoke, garlic powder, and pepper. Pour over ribs. Cover and microwave on high for 15-20 minutes or until meat is tender.
Meanwhile, in a small saucepan, combine the barbecue sauce, preserves, and molasses. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring occasionally.
Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack (I have no idea if Steve did this...my bet is that he did not). Grill ribs, covered, over medium heat for 8-10 minutes or until browned, basting with sauce and turning occasionally. 8 servings.
Oh my my. These were SO good. Steve made them on the grill. They tasted awesome!! And Emma helped me cook this whole meal, read the recipe with me, etc, which I should totally be doing more often with all my kids. She was very proud of herself. We had this with corn and smashed potatoes (mashed potatoes that we added milk, butter, garlic salt, and real bacon pieces to). A very yummy meal. Usually we only have ribs like once a year. Because, ribs are expensive. I bought 2 1/2 pounds because that's how much was in one package, and it was almost $9. It was enough for our family, though. Of course if you were having a BBQ or something, you should go with the whole 4 pounds. Also they aren't really good for you, either. Fatty and stuff. But for once in a while it was GOOD. I know my Dad would love these. So maybe twice this summer =o)
Saturday, July 9, 2011
S'mores Cookie Bars
I made these for home fellowship last night. Seemed like a good summer dessert. This is a recipe that I tore out of mom's magazine...All You. I don't know where they got it from.
S'mores Cookie Bars
2 cups flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 sticks butter at room temperature
1 1/2 cups brown sugar
2 eggs
2 cups marshmallow topping (like Fluff)
2 cups milk chocolate chips
Spray 9x13 pan with cooking spray. Preheat oven to 350. In large bowl, combine flour, graham cracker crumbs, baking powder, and salt. In another large bowl, beat butter and sugar on medium speed until light, about 2 minutes. Add eggs and beat until well combined. Reduce mixer speed to low and slowly add flour mixture to butter mixture. Divide dough in half. Press half of dough into pain until dough is uniform and flat. Spread with fluff and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through. Bake for 30-35 mintues, or until golden brown. Place on wire rack to cool completely.
These were so yummy!! In the kitchen prior to home fellowship actually starting, a couple of mommies taste tested these to make sure they would be appropriate for the children. I thought that was nice of them. These were a big hit. Sam said "finally, something good at home fellowship." Usually they don't like the desserts I make for home fellowship, because they're more grown-uppy. But there are always pretzels and chips and fruit/veggies and whatever there. Kids are easy to please with simple things, and I like to make yummy desserts. I don't care if the kids don't like them. Because usually the grown-ups do. Just like kids would rather have mac & cheese instead of the yummy things I like to make. Oh well.
S'mores Cookie Bars
2 cups flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 sticks butter at room temperature
1 1/2 cups brown sugar
2 eggs
2 cups marshmallow topping (like Fluff)
2 cups milk chocolate chips
Spray 9x13 pan with cooking spray. Preheat oven to 350. In large bowl, combine flour, graham cracker crumbs, baking powder, and salt. In another large bowl, beat butter and sugar on medium speed until light, about 2 minutes. Add eggs and beat until well combined. Reduce mixer speed to low and slowly add flour mixture to butter mixture. Divide dough in half. Press half of dough into pain until dough is uniform and flat. Spread with fluff and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through. Bake for 30-35 mintues, or until golden brown. Place on wire rack to cool completely.
These were so yummy!! In the kitchen prior to home fellowship actually starting, a couple of mommies taste tested these to make sure they would be appropriate for the children. I thought that was nice of them. These were a big hit. Sam said "finally, something good at home fellowship." Usually they don't like the desserts I make for home fellowship, because they're more grown-uppy. But there are always pretzels and chips and fruit/veggies and whatever there. Kids are easy to please with simple things, and I like to make yummy desserts. I don't care if the kids don't like them. Because usually the grown-ups do. Just like kids would rather have mac & cheese instead of the yummy things I like to make. Oh well.
Burrito Pie
Funny name. Is that like mincemeat pie, you might be wondering? Like, they call it "pie" and you think it's dessert but really it's this gross thing they make with leftover animal parts. But this isn't like that. It's not really a pie at all, more like a casserole. As you know, I love Mexican. Also this recipe makes 2 casseroles, so you can freeze one. I always like to do that, for those nights when I am like a zombie because of my work schedule. So. This one is from the April/May 2011 Simple & Delicious.
Burrito Pie
2 lbs ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cans (15 oz each) Ranch style beans (pinto beans in seasoned tomato sauce)(I had a hard time finding these, and ended up getting something called "chili beans" from Walmart, which were small red beans in a flavored sauce...it worked fine)
1 bottle (16 oz) taco sauce (you could probably sub something else here if you didn't want to buy taco sauce, but I bought it)
1 can (10 oz) diced tomatoes and green chilies, undrained (I somehow did not see this when making my shopping list, so ended up leaving it out...it was still fine though)
1 can (4 oz) chopped green chilies
1 can (3.8 oz) sliced ripe olives, drained (don't like olives...left these out)
12 flour tortillas (8 inches), halved
4 cups shredded Colby-Jack cheese
In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the beans, taco sauce, tomatoes, chilies, and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Spread 1 cup of meat mixture in each of two greased 11x7 baking dishes. Layer with 4 tortilla halves, 1 cup meat mixture, and 2/3 cup cheese (I totally eye-balled these measurements). Repeat layers twice.
Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.
To use frozen casserole: Thaw in fridge overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 25 minutes. Uncover, bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.
Everybody liked this! Yay! Nathan mostly just picked the meat out of his, but he still ate it. It was very very tasty. Steve and Sam loved it. I did too. We should have had a veggie or something with it, but I forgot. Definitely a keeper.
Burrito Pie
2 lbs ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cans (15 oz each) Ranch style beans (pinto beans in seasoned tomato sauce)(I had a hard time finding these, and ended up getting something called "chili beans" from Walmart, which were small red beans in a flavored sauce...it worked fine)
1 bottle (16 oz) taco sauce (you could probably sub something else here if you didn't want to buy taco sauce, but I bought it)
1 can (10 oz) diced tomatoes and green chilies, undrained (I somehow did not see this when making my shopping list, so ended up leaving it out...it was still fine though)
1 can (4 oz) chopped green chilies
1 can (3.8 oz) sliced ripe olives, drained (don't like olives...left these out)
12 flour tortillas (8 inches), halved
4 cups shredded Colby-Jack cheese
In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the beans, taco sauce, tomatoes, chilies, and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Spread 1 cup of meat mixture in each of two greased 11x7 baking dishes. Layer with 4 tortilla halves, 1 cup meat mixture, and 2/3 cup cheese (I totally eye-balled these measurements). Repeat layers twice.
Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.
To use frozen casserole: Thaw in fridge overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 25 minutes. Uncover, bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.
Everybody liked this! Yay! Nathan mostly just picked the meat out of his, but he still ate it. It was very very tasty. Steve and Sam loved it. I did too. We should have had a veggie or something with it, but I forgot. Definitely a keeper.
Tuesday, July 5, 2011
Mandarin Chicken with Rice
This is another recipe that you need a Tupperware device for. You make it in the microwave stack cooker. I got mine for $5 for hosting a party. You should totally have a Tupperware party, and book through my Tupperware lady, Rebecca Coffin. Here's a link to what it looks like, it will help you understand the recipe better: http://www.amazon.com/Tupperware-Stack-Cooker-Starter-Purple/dp/B002R1DIM2. This recipe came in a little booklet that came inside the cooker. It was perfect for today because it was so hot out, and I could make a really yummy dinner without heating up the whole kitchen. Which I enjoy doing in February, but not so much in July.
Mandarin Chicken with Rice
1 cup rice
2 cups water
1 tsp salt
4 boneless chicken breast cutlets (make sure these aren't too thick...mine were and I had to cook them for longer)
2 tbsp brown sugar
2 tbsp cornstarch
1/2 cup teriyaki sauce (I just happened to have some of this leftover from another recipe so it was perfect)
1/2 cup orange juice
2 cloves garlic, minced
11 oz can mandarin oranges, drained
1 green onion, sliced
Combine rice, water, and salt in the 3 Qt casserole (the bowl part). Cover and microwave on high for 5 minutes. While rice is cooking, combine brown sugar, cornstarch, teriyaki sauce, orange juice, and garlic in a small bowl. After the 5 minutes, remove cover and invert over rice. Place chicken and sauce ingredients in cover. Cover with wax paper and microwave at 50% power an additional 15 minutes. Garnish chicken with sliced onions and mandarin oranges. Serve with rice.
I ended up cutting the chicken into bite-sized pieces and combining it with the rice and sauce, and had the oranges on the side. This was so so so good. Everybody liked it, and it was very easy. And I already have the cooker thing. So definitely a keeper.
Mandarin Chicken with Rice
1 cup rice
2 cups water
1 tsp salt
4 boneless chicken breast cutlets (make sure these aren't too thick...mine were and I had to cook them for longer)
2 tbsp brown sugar
2 tbsp cornstarch
1/2 cup teriyaki sauce (I just happened to have some of this leftover from another recipe so it was perfect)
1/2 cup orange juice
2 cloves garlic, minced
11 oz can mandarin oranges, drained
1 green onion, sliced
Combine rice, water, and salt in the 3 Qt casserole (the bowl part). Cover and microwave on high for 5 minutes. While rice is cooking, combine brown sugar, cornstarch, teriyaki sauce, orange juice, and garlic in a small bowl. After the 5 minutes, remove cover and invert over rice. Place chicken and sauce ingredients in cover. Cover with wax paper and microwave at 50% power an additional 15 minutes. Garnish chicken with sliced onions and mandarin oranges. Serve with rice.
I ended up cutting the chicken into bite-sized pieces and combining it with the rice and sauce, and had the oranges on the side. This was so so so good. Everybody liked it, and it was very easy. And I already have the cooker thing. So definitely a keeper.
Sunday, July 3, 2011
Tupperware Oreo Thingy
Okay I don't know the real name of this recipe. My awesome Tupperware lady, Rebecca Coffin, made it at Autumn's Tupperware party. I really really liked it. Tonight I called Becky later than was probably polite to get the recipe. I already knew all the ingredients but didn't know how much of each thing. She was very understanding and gave me the recipe. That's because she is a great Tupperware lady. So of course this recipe uses 2 Tupperware devices, but you could make it without those. It just wouldn't be as easy, or as cool. Or as color coordinated.
Tupperware Oreo Thingy
1 cup heavy whipping cream
2 tbsp sugar
2 tbsp cocoa powder
6 Oreo cookies (this could be problematic, since there are like 48 Oreos in a bag or something...you could do what I did, just buy the small package at the check-out, then you won't be tempted to eat more Oreos later)
Crush the Oreo cookies by putting them in your Chop 'N Prep (or, just crush them in a ziploc bag or something, but it won't be as cool). In your Quick Chef (that I got FOR FREE when I had my party) place the cream, sugar, and cocoa. Put the paddle blade in and turn the handle until it's really thick like whipped cream. Or you could put it all in your Kitchen Aid mixer, or other electric mixer. Kitchen Aids are pretty cool, so you would still look cool if you made it this way. Spoon the yummy concoction into dessert dishes and sprinkle with the crushed Oreos. 4 servings.
This was just as yummy as I remember it. Came together very quick. And Steve let me pretend I was a Tupperware lady, and he humored me by pretending to be an interested party at a show. It was a stretch for him, but he is good to me like that. He took a turn spinning the handle. Like a novice, he said it looked like ingredients were sticking to the sides of the Quick Chef and suggested I should scrape the sides with a spatula, but it was not so. It has beveled blades that scrape and mix at the same time. Once it was done I threw everything into the dishwasher, because all the parts are dishwasher safe. Woot. This was a fun night for me overall. Also if you are like my friend Nina and don't like refined sugar, you could totally sweeten this with something else, and you don't have to use Oreos, you could use anything yummy that tastes good with chocolate. I think this would be a good fruit dip, without the Oreos. I love berries and chocolate. And if you want any of these cool devices, here is the link to my Tupperware lady's website: http://my2.tupperware.com/tup-html/R/rebeccacoffin-welcome.html
Tupperware Oreo Thingy
1 cup heavy whipping cream
2 tbsp sugar
2 tbsp cocoa powder
6 Oreo cookies (this could be problematic, since there are like 48 Oreos in a bag or something...you could do what I did, just buy the small package at the check-out, then you won't be tempted to eat more Oreos later)
Crush the Oreo cookies by putting them in your Chop 'N Prep (or, just crush them in a ziploc bag or something, but it won't be as cool). In your Quick Chef (that I got FOR FREE when I had my party) place the cream, sugar, and cocoa. Put the paddle blade in and turn the handle until it's really thick like whipped cream. Or you could put it all in your Kitchen Aid mixer, or other electric mixer. Kitchen Aids are pretty cool, so you would still look cool if you made it this way. Spoon the yummy concoction into dessert dishes and sprinkle with the crushed Oreos. 4 servings.
This was just as yummy as I remember it. Came together very quick. And Steve let me pretend I was a Tupperware lady, and he humored me by pretending to be an interested party at a show. It was a stretch for him, but he is good to me like that. He took a turn spinning the handle. Like a novice, he said it looked like ingredients were sticking to the sides of the Quick Chef and suggested I should scrape the sides with a spatula, but it was not so. It has beveled blades that scrape and mix at the same time. Once it was done I threw everything into the dishwasher, because all the parts are dishwasher safe. Woot. This was a fun night for me overall. Also if you are like my friend Nina and don't like refined sugar, you could totally sweeten this with something else, and you don't have to use Oreos, you could use anything yummy that tastes good with chocolate. I think this would be a good fruit dip, without the Oreos. I love berries and chocolate. And if you want any of these cool devices, here is the link to my Tupperware lady's website: http://my2.tupperware.com/tup-html/R/rebeccacoffin-welcome.html
Saturday, July 2, 2011
Reese's Mousse Pie
I made this today. I found it in a pile of magazines at my mom's. It's just a handwritten piece of paper, like someone liked the pie, and said will you write down the recipe. Mom doesn't remember who it came from, and I don't recognize the handwriting so it didn't come from anyone in our family. It was a bit hard to follow, so I'm going to try to "format" it like the recipes I usually post. I was joking with Steve that this is one of those types of recipes I make to make him love me again. Because he LOVES this type of thing. But of course it won't make him love me more, because his love for me has nothing to do with the peanut butter desserts I make for him, right? RIGHT??
Reese's Mousse Pie
9" pie crust, baked (I used a premade chocolate crumb crust)
1 bag Reese's peanut butter chips
3 oz cream cheese, softened
1/4 cup powdered sugar
1/3 cup milk
2 tbsp milk
1 tbsp cold water
1 tsp unflavored gelatin
2 tbsp boiling water
1/2 cup sugar
1/3 cup cocoa
1 cup whipping cream
1 tsp vanilla
Melt 1 1/2 cups of the peanut butter chips in the microwave, on medium power, for 3 minutes, stirring after each minute. Meanwhile, in a large bowl, combine the cream cheese, powdered sugar, and 1/3 cup milk. Add melted chips (this became hard to stir very quickly). Add the 2 tbsp milk and mix until well combined. Pour into pie crust (this was so thick it more like glopped into the pie crust).
Put cold water in small dish and sprinkle gelatin over it, let sit for 1 minute. Add boiling water and stir quickly to combine. Using an electric mixer, combine whipping cream, sugar, cocoa, and vanilla until stiff. Add the gelatin and beat until blended. Pour over peanut butter layer (again, not really pouring consistency. I spread it over). Sprinkle with remaining peanut butter chips. Refrigerate.
Of course this was very good. It was also very rich. I just could have a little bit of it. Very sweet too. Steve really really liked it. Sam said it was awesome. Nathan said nom nom. Emma didn't like it. She's picky like that. Probably just too tired to eat. We all had some and there's a little over half of it left. So it's good, but I won't make it very often. Sorry Steve. Oh, and he said he DOES love me again after eating this pie.
Reese's Mousse Pie
9" pie crust, baked (I used a premade chocolate crumb crust)
1 bag Reese's peanut butter chips
3 oz cream cheese, softened
1/4 cup powdered sugar
1/3 cup milk
2 tbsp milk
1 tbsp cold water
1 tsp unflavored gelatin
2 tbsp boiling water
1/2 cup sugar
1/3 cup cocoa
1 cup whipping cream
1 tsp vanilla
Melt 1 1/2 cups of the peanut butter chips in the microwave, on medium power, for 3 minutes, stirring after each minute. Meanwhile, in a large bowl, combine the cream cheese, powdered sugar, and 1/3 cup milk. Add melted chips (this became hard to stir very quickly). Add the 2 tbsp milk and mix until well combined. Pour into pie crust (this was so thick it more like glopped into the pie crust).
Put cold water in small dish and sprinkle gelatin over it, let sit for 1 minute. Add boiling water and stir quickly to combine. Using an electric mixer, combine whipping cream, sugar, cocoa, and vanilla until stiff. Add the gelatin and beat until blended. Pour over peanut butter layer (again, not really pouring consistency. I spread it over). Sprinkle with remaining peanut butter chips. Refrigerate.
Of course this was very good. It was also very rich. I just could have a little bit of it. Very sweet too. Steve really really liked it. Sam said it was awesome. Nathan said nom nom. Emma didn't like it. She's picky like that. Probably just too tired to eat. We all had some and there's a little over half of it left. So it's good, but I won't make it very often. Sorry Steve. Oh, and he said he DOES love me again after eating this pie.
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