Well, it's an 80 degree day in April in Maine. What better recipe to have than this one? But this was on the meal plan, which is unflinchingly rigid. Just kidding. It is rigid, but not unflinchingly so. But we had to have this tonight because #1 we are having a bunch of people here at supper time, and #2 because I didn't want to freeze the roast, and it had to be used by tomorrow. So on this lovely spring day, we are having a "winter" recipe. It's okay though. This one is from the cookbook I've been working through, Land O Lakes Treasury of Country Recipes.
Winter Warm-Up Beef Simmer
1 cup chopped onions
6 slices bacon, cut into 1" pieces
3 lb beef chuck roast, trimmed and cut into 2 1/2" pieces
8 medium red potatoes, halved
3 medium carrots, cut into 1" pieces
3 medium onions, halved
8 oz pkg fresh mushrooms, halved (omitted due to the grossness)
1/2 cup chopped fresh parsley (omitted due to the greenness)
1 cup apple juice
1 can beef broth
6 oz can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1 tsp minced fresh garlic
2 bay leaves
Heat oven to 325. In Dutch oven place onions, bacon, and meat. Cook over medium high heat, stirring occasionally, until meat is browned (8-10 minutes). Stir in vegetables. Stir in remaining ingredients. Cover and bake for 1 1/2 hours. Uncover and continue baking for 2 to 2 1/2 hours or until roast is fork tender.
This came out so great. I used 3 lbs of red potatoes, because we really like potatoes and also to make the meal stretch a bit more. Emma & Jordan (visiting niece) didn't really like the meat, but loved the potatoes. The rest of us thought all of it was really good. Definitely keeping it! Yummy and easy, even if it was ridiculous to have the oven on for like 5 hours (between the meal and the dinner rolls) on an 80-degree day.
Monday, April 16, 2012
Tuesday, April 10, 2012
Chicken Taco Rice
We had this one for supper tonight. It's the last recipe I have marked this issue of Simple & Delicious (April/May 2012). I knew we would like this one, and I was right.
Chicken Taco Rice
1 lb boneless skinless chicken breasts, cut into 1-inch strips (I cubed mine)
1 green pepper, chopped
1/3 cup chopped onion
2 tbsp olive oil
14 1/2 oz can chicken broth (I used 2 cups homemade veggie broth)
1 can (8 oz) tomato sauce
3 tbsp taco seasoning
2 cups instant brown rice
1 can (15 1/4 oz) corn, drained (I used 1 cup frozen)
Shredded cheddar cheese and sour cream for toppings (of course you know I didn't use the sour cream)
Saute chicken, peppers, and onion in oil in a large skillet until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from heat. Let stand for 5 minutes. Serve with toppings.
Nathan watched me make this and could smell it cooking. He said "are we having tacos? Please tell me we're having tacos!" When I told him it was like tacos, but with chicken, imagine his delight (from the child who LOVES chicken). After his first bite he was nodding his head vigorously while he chewed and saying "mmmmm-hmmmm." The rest of us liked it too, but were not as expressive as he was. Easy and yummy. A keeper for sure.
Chicken Taco Rice
1 lb boneless skinless chicken breasts, cut into 1-inch strips (I cubed mine)
1 green pepper, chopped
1/3 cup chopped onion
2 tbsp olive oil
14 1/2 oz can chicken broth (I used 2 cups homemade veggie broth)
1 can (8 oz) tomato sauce
3 tbsp taco seasoning
2 cups instant brown rice
1 can (15 1/4 oz) corn, drained (I used 1 cup frozen)
Shredded cheddar cheese and sour cream for toppings (of course you know I didn't use the sour cream)
Saute chicken, peppers, and onion in oil in a large skillet until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from heat. Let stand for 5 minutes. Serve with toppings.
Nathan watched me make this and could smell it cooking. He said "are we having tacos? Please tell me we're having tacos!" When I told him it was like tacos, but with chicken, imagine his delight (from the child who LOVES chicken). After his first bite he was nodding his head vigorously while he chewed and saying "mmmmm-hmmmm." The rest of us liked it too, but were not as expressive as he was. Easy and yummy. A keeper for sure.
Friday, April 6, 2012
Sweet Onion & Carrot Medley
We had this with the turkey recipe I just posted. My kids like carrots and "sugar snaps," as we call them (they don't know the whole name of the veggie is "sugar snap peas" because then they would think they didn't like them). From the same issue of Simple & Delicious. From the same page, even.
Sweet Onion and Carrot Medley
2 cups fresh baby carrots
1/2 lb fresh sugar snap peas, trimmed
1 large sweet onion, halved and thinly sliced
4 tsp olive oil
2 garlic cloves, minced
1 tbsp minced chives
2 tsp honey
1/2 tsp salt
1/4 tsp pepper
Place 1 inch of water in a large skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 3 minutes longer. Drain; remove from pan and set aside.
Saute onion in oil in same skillet until tender. Add garlic; cook 1 minute longer. Stir in the chives, honey, salt, pepper, and vegetables; heat through.
It's not often that a vegetable dish will take longer than your main course. At least, not for me. This one took a while, but it was really good. I think the carrots could have used a little longer. Also I used frozen sugar snaps, thawed. The kids weren't crazy about these, but I thought it was a nice change. And it's all stuff they like. But they didn't believe me about that. Saving the recipe anyway.
Sweet Onion and Carrot Medley
2 cups fresh baby carrots
1/2 lb fresh sugar snap peas, trimmed
1 large sweet onion, halved and thinly sliced
4 tsp olive oil
2 garlic cloves, minced
1 tbsp minced chives
2 tsp honey
1/2 tsp salt
1/4 tsp pepper
Place 1 inch of water in a large skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 3 minutes longer. Drain; remove from pan and set aside.
Saute onion in oil in same skillet until tender. Add garlic; cook 1 minute longer. Stir in the chives, honey, salt, pepper, and vegetables; heat through.
It's not often that a vegetable dish will take longer than your main course. At least, not for me. This one took a while, but it was really good. I think the carrots could have used a little longer. Also I used frozen sugar snaps, thawed. The kids weren't crazy about these, but I thought it was a nice change. And it's all stuff they like. But they didn't believe me about that. Saving the recipe anyway.
Mustard Turkey Cutlets
The name doesn't make it sound very good. But when you read the recipe it sounds better. From April/May 2012 Simple & Delicious. This can go on the grill or under the broiler.
Mustard Turkey Cutlets
2 tsp cornstarch
1/2 tsp salt, divided
1/8 tsp plus 1/4 tsp pepper, divided
1/2 cup thawed apple juice concentrate
1/4 cup dijon mustard
1 1/2 tbsp fresh rosemary or 1 1/2 tsp dried rosemary, crushed
1 pkg (17.6 oz) turkey breast cutlets
1 tsp olive oil
Combine cornstarch, 1/4 tsp salt, and 1/8 tsp pepper in a small saucepan. Whisk in the concentrate, mustard, and rosemary gradually until blended. Cook and stir over medium high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce.
Brush turkey with oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat or broil 4 inches from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.
I didn't put any extra sauce on the kids'. Steve and I just used it to dip in. Nathan really liked this (!) and I gave him extra from my plate when he was done. Emma & Sam liked it too. I think they mostly ate it so fast because the only other thing on their plates was the vegetables (recipe posted separately). We are not big herbivores here. But whatever the reason, I'll take the victory =o)
Mustard Turkey Cutlets
2 tsp cornstarch
1/2 tsp salt, divided
1/8 tsp plus 1/4 tsp pepper, divided
1/2 cup thawed apple juice concentrate
1/4 cup dijon mustard
1 1/2 tbsp fresh rosemary or 1 1/2 tsp dried rosemary, crushed
1 pkg (17.6 oz) turkey breast cutlets
1 tsp olive oil
Combine cornstarch, 1/4 tsp salt, and 1/8 tsp pepper in a small saucepan. Whisk in the concentrate, mustard, and rosemary gradually until blended. Cook and stir over medium high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce.
Brush turkey with oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat or broil 4 inches from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.
I didn't put any extra sauce on the kids'. Steve and I just used it to dip in. Nathan really liked this (!) and I gave him extra from my plate when he was done. Emma & Sam liked it too. I think they mostly ate it so fast because the only other thing on their plates was the vegetables (recipe posted separately). We are not big herbivores here. But whatever the reason, I'll take the victory =o)
Chocolatey Raspberry Crumb Bars
Emma brought this recipe home along with an art project at Valentine's Day that I was loathe to complete with her. I do not like art projects. That is why I'm a nurse and not an artist. But we did complete it, over much grumbling on my part. It is a little recipe holder, and this recipe is the sample that came with it. I LOVE chocolate and raspberry stuff. I don't know where the teacher got the recipe from.
Chocolatey Raspberry Crumb Bars
1 cup (2 sticks) butter or margarine, softened
2 cups flour
1/2 cup packed brown sugar
1/4 tsp salt
2 cups chocolate chips
14 oz can sweetened condensed milk
1/3 cup seedless raspberry jam (I used a bit more because I really like it)
1/2 cup chopped nuts, optional (I left them out)
Preheat oven to 350. Grease 13x9 inch baking pan.
Beat butter in large mixing bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers, press 1 3/4 cups of crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture. Bake 10-12 minutes or until edges are golden brown.
Combine 1 cup chocolate chips and sweetened condensed milk in a small saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.
Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chocolate chips.
Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. 3 dozen bars.
We had this for home fellowship. Nathan watched me make this and was freaking out that I was putting jam on them, because he doesn't like jam. So I left a square without jam for him. I thought these were so great. Of course, I knew I would like them before I even tried them, really, because of the chocolate and raspberry combination. One of the HF husbands asked his wife, who asked me, "does Monika always put chocolate and fruit together?" The answer is: not always, sometimes it chocolate and peanut butter. But I really like chocolate and fruit. This one is definitely one I will make again.
Chocolatey Raspberry Crumb Bars
1 cup (2 sticks) butter or margarine, softened
2 cups flour
1/2 cup packed brown sugar
1/4 tsp salt
2 cups chocolate chips
14 oz can sweetened condensed milk
1/3 cup seedless raspberry jam (I used a bit more because I really like it)
1/2 cup chopped nuts, optional (I left them out)
Preheat oven to 350. Grease 13x9 inch baking pan.
Beat butter in large mixing bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers, press 1 3/4 cups of crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture. Bake 10-12 minutes or until edges are golden brown.
Combine 1 cup chocolate chips and sweetened condensed milk in a small saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.
Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chocolate chips.
Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. 3 dozen bars.
We had this for home fellowship. Nathan watched me make this and was freaking out that I was putting jam on them, because he doesn't like jam. So I left a square without jam for him. I thought these were so great. Of course, I knew I would like them before I even tried them, really, because of the chocolate and raspberry combination. One of the HF husbands asked his wife, who asked me, "does Monika always put chocolate and fruit together?" The answer is: not always, sometimes it chocolate and peanut butter. But I really like chocolate and fruit. This one is definitely one I will make again.
Pan-Toasted Garlic Bread
Know what we like? Those very-bad-for-you Texas Toast garlic bread thingies you can buy at the store. They have 8 in the box. They are very yummy. Also very bad for you. These are kind of like that, but way healthier. Not healthy, mind you. Just not as bad for you as the ones in the box. We had them last night with pasta and sauce. This recipe came from the cookbook I am working through now, Land o Lakes Treasury of Country Recipes.
1/3 cup butter
1/8 tsp cayenne pepper (omitted, I did want the kids to eat it)
1 tsp minced fresh garlic
6 slices french bread
1/2 cup shredded mozzarella
In 10" skillet, melt butter until sizzling. Stir in cayenne pepper and garlic. Dip both sides of each bread slice in melted butter; place in same skillet. Cook over medium heat, watching closely, until bread is lightly browned (2 to 3 minutes). Reduce heat to low. Turn bread slices over; sprinkle each one with the mozzarella cheese. Cover and continue cooking until cheese is melted. Serve immediately.
Very very good. Definitely keeping it. Good and easy.
1/3 cup butter
1/8 tsp cayenne pepper (omitted, I did want the kids to eat it)
1 tsp minced fresh garlic
6 slices french bread
1/2 cup shredded mozzarella
In 10" skillet, melt butter until sizzling. Stir in cayenne pepper and garlic. Dip both sides of each bread slice in melted butter; place in same skillet. Cook over medium heat, watching closely, until bread is lightly browned (2 to 3 minutes). Reduce heat to low. Turn bread slices over; sprinkle each one with the mozzarella cheese. Cover and continue cooking until cheese is melted. Serve immediately.
Very very good. Definitely keeping it. Good and easy.
Carnitas Tacos
Steve, who took 4 or 5 years of Spanish while he was in school, and now has been called to minister to country that speaks a French dialect, which is funny and God totally has a sense of humor, tells me that "carnitas" means "little meat." I will have to trust him, because most of my Spanish vocabulary comes from Dora, and I don't think meat has ever come up. We had this Monday night with Melissa & co. Melissa likes Mexican, and I do too, and also this makes a lot, which is good. From April/May 2012 Simple & Delicious.
Carnitas Tacos
1 boneless pork shoulder butt roast (3 to 4 lbs) (also, which is it? A shoulder or a butt? It makes a gross mental picture)
1 envelope taco seasoning
1 can (10 oz) diced tomatoes and green chilies, undrained
12 flour tortillas, warmed
2 cups shredded Colby-Jack cheese
Sour cream, optional (I don't like it. At all. But Melissa does so I bought some)
Cut roast in half; place in 4 or 5 quart slow cooker. Sprinkle with taco seasoning. Pour tomatoes over the top. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat from slow cooker; shred with two forks (this took way longer than I thought it should have). Skim fat from cooking juices. Return meat to slow cooker; heat through. Place 1/2 cup on each tortilla using a slotted spoon; top with cheese. Serve with sour cream if desired.
Okay so these were okay. Not great, but not awful. Just regular. Not keeping it because I have other recipes like this that I liked way better.
Carnitas Tacos
1 boneless pork shoulder butt roast (3 to 4 lbs) (also, which is it? A shoulder or a butt? It makes a gross mental picture)
1 envelope taco seasoning
1 can (10 oz) diced tomatoes and green chilies, undrained
12 flour tortillas, warmed
2 cups shredded Colby-Jack cheese
Sour cream, optional (I don't like it. At all. But Melissa does so I bought some)
Cut roast in half; place in 4 or 5 quart slow cooker. Sprinkle with taco seasoning. Pour tomatoes over the top. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat from slow cooker; shred with two forks (this took way longer than I thought it should have). Skim fat from cooking juices. Return meat to slow cooker; heat through. Place 1/2 cup on each tortilla using a slotted spoon; top with cheese. Serve with sour cream if desired.
Okay so these were okay. Not great, but not awful. Just regular. Not keeping it because I have other recipes like this that I liked way better.
Cream of Potato and Cheddar Soup
I have a lot of catching up to do! Sometimes I am so busy I can't type these in a timely manner. But here we go, in catch up mode. Also when I get a backlog like this, sometimes I am not as funny, because it becomes about getting all the recipes up, not about being funny. So sorry about that in advance...
It does seem like I have made several variations of potato soup in the last few weeks. I don't even crazy love it, but the recipes make it sound good and easy. This was a crock pot recipe, and I put it in the crock pot on Wednesday because I had an appointment in the afternoon and I wanted to have dinner all ready when I got home. This version of potato soup is from the April/May 2012 Simple & Delicious.
Cream of Potato and Cheddar Soup
8 medium Yukon Gold potatoes, peeled and cubed
1 large red onion, chopped
1 celery rib, chopped
2 cans (14 1/2 oz each) chicken broth (I used 4 cups of homemade veggie broth)
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1 tsp garlic powder
1 1/2 cups shredded cheddar cheese
1 cup half and half
Optional toppings: salad croutons (yes), crumbled cooked bacon (yes), additional shredded cheese (yes)
Combine first seven ingredients in a 4 or 5 quart slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender.
Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted (mine only took like 5 minutes). Garnish each serving with toppings of your choice.
Sounds benign enough, right? Well, two out of three children reduced to tears during dinner over it. I gave Nathan a bite with just potato and broth, and he started crying, "Where's the meat???" I explained that this soup doesn't have any meat. He was not impressed. Emma didn't like it either, and also cried, although I can't remember any specific complaints. The rest of us ate it and liked it okay. I have a lot of this left over that I, obviously, cannot give to the children. Guess it will be soup, soup, and soup for Steve's lunch leftovers...
It does seem like I have made several variations of potato soup in the last few weeks. I don't even crazy love it, but the recipes make it sound good and easy. This was a crock pot recipe, and I put it in the crock pot on Wednesday because I had an appointment in the afternoon and I wanted to have dinner all ready when I got home. This version of potato soup is from the April/May 2012 Simple & Delicious.
Cream of Potato and Cheddar Soup
8 medium Yukon Gold potatoes, peeled and cubed
1 large red onion, chopped
1 celery rib, chopped
2 cans (14 1/2 oz each) chicken broth (I used 4 cups of homemade veggie broth)
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1 tsp garlic powder
1 1/2 cups shredded cheddar cheese
1 cup half and half
Optional toppings: salad croutons (yes), crumbled cooked bacon (yes), additional shredded cheese (yes)
Combine first seven ingredients in a 4 or 5 quart slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender.
Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted (mine only took like 5 minutes). Garnish each serving with toppings of your choice.
Sounds benign enough, right? Well, two out of three children reduced to tears during dinner over it. I gave Nathan a bite with just potato and broth, and he started crying, "Where's the meat???" I explained that this soup doesn't have any meat. He was not impressed. Emma didn't like it either, and also cried, although I can't remember any specific complaints. The rest of us ate it and liked it okay. I have a lot of this left over that I, obviously, cannot give to the children. Guess it will be soup, soup, and soup for Steve's lunch leftovers...
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