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.
Wednesday, July 13, 2011
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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