I had some apricot preserves left over from my so-called "Sweet and Sour Brownies" from last week, ha ha. So this was a perfect recipe to add in this week because I didn't have to buy any ingredients. I always make at least one new thing each week, but if there is a recipe in my Simple & Delicious that I don't have to buy anything for, and that looks good (of course) I will throw that into the meal plan too. This one looked like it would come together really easy, which is why I made it yesterday, because we had wrestling practice, then I was home for what seemed like 10 minutes (but is really like an hour and a half) before going to work. This is from the April/May 2012 Simple & Delicious.
Apricot Honey Chicken
4 boneless skinless chicken breast halves
1/3 cup honey mustard
3 tbsp apricot preserves
1/4 tsp ground ginger
Dash each salt and pepper
Flatten chicken to 1/4" thickness. Combine the mustard, preserves, ginger, and salt and pepper in a small bowl. Place the chicken on a greased foil-lined baking sheet. Spoon half of the mustard mixture over the chicken. Broil 4-6 inches from the heat for 4 minutes. Turn over; brush with remaining mustard mixture. Broil 3-4 minutes longer or until juices run clear.
I made the "mustard mixture" before I went to wrestling, so when I came home I just had to preheat the oven, throw the chicken on the pan, and proceed from there. Although easy, it was unfortunately not that big of a hit. I love honey mustard, but I don't think the apricot was a good pairing. It seems so obvious now. But those cooking magazine pictures make almost everything look good! So hard to know...everyone ate it but nobody loved it. There is one piece left that I guess I will put into a salad for myself next week.
Thursday, March 22, 2012
Parmesan Butter Pan Biscuits
These are the biscuits we had with the chowder I just posted. I love biscuits a lot. Every year for my birthday I ask my mom to make them. I occasionally dabble in biscuit making but am nowhere near as good as she is. Part of the problem is I HATE rolling out dough, so if I make biscuits, I make drop biscuits, which are not really amenable to being split and then liberally bathed in butter and jam, like I do when mom makes them. But this biscuit recipe is a good cross between the two. Not quite as easy as drop biscuits, but you don't have to roll them and cut them out either. You'll see what I mean. This is another recipe from the cookbook from my mother in law, LOL Treasury of Country Recipes.
Parmesan Butter Pan Biscuits
1/3 cup butter
2 1/4 cup flour
2 tbsp grated parmesan cheese
1 tbsp sugar
3 1/2 tsp baking powder
1 tsp basil leaves
1 tbsp chopped fresh parsley (I didn't have any fresh, so just did a sprinkle of dried)
1 cup milk
Heat oven to 400. In 9" square baking dish, melt butter in the oven (3-5 minutes). Meanwhile, in a medium bowl combine all ingredients except milk. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll dough into 12" x 4" rectangle (I didn't roll it out, I patted it out to the right size). Cut into 12 1" strips. Dip each strip in melted butter. Place in same pan. Bake for 20-25 minutes or until lightly browned.
I'm sure you can guess how good these are. Emma is my bread lover, but surprisingly, she didn't like these. Just as surprising is that Nathan did. They tasted good dipped in the broth. I think Emma would have liked them better if they could have had more butter put on them, but I think that would be tricky with this set up. I'm going to keep this one, but next time I make it I'm going to leave out the herbs and see if they taste more like my mom's.....
Parmesan Butter Pan Biscuits
1/3 cup butter
2 1/4 cup flour
2 tbsp grated parmesan cheese
1 tbsp sugar
3 1/2 tsp baking powder
1 tsp basil leaves
1 tbsp chopped fresh parsley (I didn't have any fresh, so just did a sprinkle of dried)
1 cup milk
Heat oven to 400. In 9" square baking dish, melt butter in the oven (3-5 minutes). Meanwhile, in a medium bowl combine all ingredients except milk. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll dough into 12" x 4" rectangle (I didn't roll it out, I patted it out to the right size). Cut into 12 1" strips. Dip each strip in melted butter. Place in same pan. Bake for 20-25 minutes or until lightly browned.
I'm sure you can guess how good these are. Emma is my bread lover, but surprisingly, she didn't like these. Just as surprising is that Nathan did. They tasted good dipped in the broth. I think Emma would have liked them better if they could have had more butter put on them, but I think that would be tricky with this set up. I'm going to keep this one, but next time I make it I'm going to leave out the herbs and see if they taste more like my mom's.....
Hearty Bacon Potato Chowder
When my mother in law (an avid New Recipe Night reader) was here this past summer she gave me this cookbook, Land O Lakes Treasury of Country Recipes. It is a nice thick cookbook with lots of recipes, and I have marked a few yummy ones to try. Last night I made two out of it, this soup and also some biscuits which I will post separately. Yes, I realize yesterday it was like 82 degrees and definitely not soup weather, but I do my meal planning 1 or 2 weeks in advance, and this is what was on the menu, which has very little wiggle room. Ha ha.
Hearty Bacon Potato Chowder
8 slices bacon, cut into 1" pieces
2 cups cubed red potatoes
1 cup chopped onion
1 cup sour cream
1 1/4 cup milk (I just couldn't put sour cream in my soup. I subbed half and half for the milk and left out the sour cream. I think it was fine.)
1 10 3/4 oz can cream of chicken soup
8 oz can corn, drained (I used 1 cup frozen)
1/4 tsp pepper
1/4 tsp thyme
In 3 qt saucepan cook bacon over medium heat for 5 minutes; add potatoes and onions (it doesn't say to drain the bacon fat first, but of course I did...I left some of it in there but not a lot). Continue cooking, stirring occasionally, about 15 minutes, until potatoes are tender (15-20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10-12 minutes).
This came out really good, even if it was a summer-ish day. Nathan had something else, because he doesn't like bacon or potatoes (crazy kid) and I didn't want to waste a bowl of it on him for the sake of the corn, which is all he would eat out of it. The rest of us really liked it. It was quite creamy, making me wonder if I should have just used milk, leaving out the sour cream anyway. But no complaints on that, just something I noticed. Like, the broth wasn't really chowder-y like you would expect, it was thicker than that. But overall a very yummy soup.
Hearty Bacon Potato Chowder
8 slices bacon, cut into 1" pieces
2 cups cubed red potatoes
1 cup chopped onion
1 cup sour cream
1 1/4 cup milk (I just couldn't put sour cream in my soup. I subbed half and half for the milk and left out the sour cream. I think it was fine.)
1 10 3/4 oz can cream of chicken soup
8 oz can corn, drained (I used 1 cup frozen)
1/4 tsp pepper
1/4 tsp thyme
In 3 qt saucepan cook bacon over medium heat for 5 minutes; add potatoes and onions (it doesn't say to drain the bacon fat first, but of course I did...I left some of it in there but not a lot). Continue cooking, stirring occasionally, about 15 minutes, until potatoes are tender (15-20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10-12 minutes).
This came out really good, even if it was a summer-ish day. Nathan had something else, because he doesn't like bacon or potatoes (crazy kid) and I didn't want to waste a bowl of it on him for the sake of the corn, which is all he would eat out of it. The rest of us really liked it. It was quite creamy, making me wonder if I should have just used milk, leaving out the sour cream anyway. But no complaints on that, just something I noticed. Like, the broth wasn't really chowder-y like you would expect, it was thicker than that. But overall a very yummy soup.
Wednesday, March 21, 2012
Salisbury Meatballs
There are some things I post on here that I am embarrassed to admit that I made, ate, and loved. This is going to be one of those recipes. But I don't keep anything back from you guys. The second I saw this one in the new April/May Simple & Delicious, my mouth started watering. It is so so bad for you. The sodium content alone. The meatballs. But I was right, it was oh. so. tasty. Also, we had some green beans with it. So that helps a little bit. And it's not like we eat this type of food every night. Did you notice how my meatless category is growing??
Salisbury Meatballs
1 large sweet onion, halved and thinly sliced
1 tbsp brown sugar
3 tbsp butter
2 jars (12 oz each) beef gravy (I used 2 packets and made them by the pkg directions...way cheaper, and just as salty, so no worries there)
1 pkg (12 oz) frozen fully cooked homestyle meatballs, thawed (in my defense, I already had these in the freezer left over from another recipe...another reason I jumped to try this one, because I already had the most expensive ingredient)
Hot cooked egg noodles
Saute onion and brown sugar in butter in a large skillet until onion is tender. Add gravy and meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles.
Oh my. The kids always keep track of who "wins" dinner. Not the best eating habit, I realize, but it seems harmless enough, no one is stuffing their face trying to be first or anything. Usually it goes Steve, Sam, me, and then Emma or Nathan. When Emma or Nathan finishes first, it is noteworthy, because it is rare and usually only happens with things they LOVE like chicken parm or pancakes. For this meal, I finished first. I threw up my hands in victory. Emma said, totally deadpan, "Wow. That has never happened before." It's not like I stuffed myself either, in case you are picturing me in an unflattering light right now. I had a reasonably sized portion, and ate it without really talking (what?) in between bites. I thought it was totally fabulous. I realize this is on the same level, healthwise, as like Hamburger Helper. But I don't care. Once in a while, I am going to make this.
Salisbury Meatballs
1 large sweet onion, halved and thinly sliced
1 tbsp brown sugar
3 tbsp butter
2 jars (12 oz each) beef gravy (I used 2 packets and made them by the pkg directions...way cheaper, and just as salty, so no worries there)
1 pkg (12 oz) frozen fully cooked homestyle meatballs, thawed (in my defense, I already had these in the freezer left over from another recipe...another reason I jumped to try this one, because I already had the most expensive ingredient)
Hot cooked egg noodles
Saute onion and brown sugar in butter in a large skillet until onion is tender. Add gravy and meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles.
Oh my. The kids always keep track of who "wins" dinner. Not the best eating habit, I realize, but it seems harmless enough, no one is stuffing their face trying to be first or anything. Usually it goes Steve, Sam, me, and then Emma or Nathan. When Emma or Nathan finishes first, it is noteworthy, because it is rare and usually only happens with things they LOVE like chicken parm or pancakes. For this meal, I finished first. I threw up my hands in victory. Emma said, totally deadpan, "Wow. That has never happened before." It's not like I stuffed myself either, in case you are picturing me in an unflattering light right now. I had a reasonably sized portion, and ate it without really talking (what?) in between bites. I thought it was totally fabulous. I realize this is on the same level, healthwise, as like Hamburger Helper. But I don't care. Once in a while, I am going to make this.
Monday, March 19, 2012
Black Bean Sliders
I made some black bean burgers a while back, and thought they were rather bland. This recipe is from my sister-in-law, the same girl who gave me the Best Banana Bread recipe I posted last month. They have been vegetarians for years and years so she knows how to make yummy food like this. Black beans are so cheap, like $0.88, compared to like $4 for a pound of hamburger, so that is a good reason right there to sub them in for things, not to mention the health benefits and all that. Don't get me wrong, I still love meat and chicken. But I am loving other things too. Especially saving money.
Black Bean Sliders
1 14 oz can black beans, drained (reserve the liquid)
1 medium onion, finely diced
2 cloves garlic, minced
1 tbsp taco seasoning
1 egg
1/2 cup plain bread crumbs
1/2 cup corn
1/4 cup cilantro (even though I love cilantro I left that out...I just didn't have any)
2 tbsp olive oil
In a large bowl combine everything except corn and black beans. Add the black beans and corn and mash with a fork until still chunky. If it is too dry, and the reserved black bean liquid a little at a time until it is like a thick paste. Let the mixture rest in the fridge for a few minutes. Shape into patties and let side in the fridge for 15 minutes. Heat a large pan over medium high heat and add the oil. Cook the burgers for 5 minutes on each side. Serve on buns with toppings like salsa, sour cream, or guacamole (we used just the salsa).
These were really good. Sam was at a birthday party so missed out. Nathan refused to even try, even though he watched me make them. Emma was convinced she wouldn't like them. She even tried tears, but I would not relent, because she has eaten so many things with corn and black beans and liked them. I told her she had to take 6 bites, and she took 8, and admitted that it was good. Steve and I both liked them. There are varying opinions of meatless "burgers." Here's mine: if you are looking for a meatless burger to substitute for a meat one, you will probably be disappointed with every one that you try. But if you try it as something new that happens to be in burger form, you will like them. Because they are yummy. And don't forget cheap.
Black Bean Sliders
1 14 oz can black beans, drained (reserve the liquid)
1 medium onion, finely diced
2 cloves garlic, minced
1 tbsp taco seasoning
1 egg
1/2 cup plain bread crumbs
1/2 cup corn
1/4 cup cilantro (even though I love cilantro I left that out...I just didn't have any)
2 tbsp olive oil
In a large bowl combine everything except corn and black beans. Add the black beans and corn and mash with a fork until still chunky. If it is too dry, and the reserved black bean liquid a little at a time until it is like a thick paste. Let the mixture rest in the fridge for a few minutes. Shape into patties and let side in the fridge for 15 minutes. Heat a large pan over medium high heat and add the oil. Cook the burgers for 5 minutes on each side. Serve on buns with toppings like salsa, sour cream, or guacamole (we used just the salsa).
These were really good. Sam was at a birthday party so missed out. Nathan refused to even try, even though he watched me make them. Emma was convinced she wouldn't like them. She even tried tears, but I would not relent, because she has eaten so many things with corn and black beans and liked them. I told her she had to take 6 bites, and she took 8, and admitted that it was good. Steve and I both liked them. There are varying opinions of meatless "burgers." Here's mine: if you are looking for a meatless burger to substitute for a meat one, you will probably be disappointed with every one that you try. But if you try it as something new that happens to be in burger form, you will like them. Because they are yummy. And don't forget cheap.
Rocky Road Freezer Pie
I made this for home fellowship too. It was very easy to throw together, and I thought it would be better to have more dessert rather than less. I left the nuts out, even though Rocky Road stuff usually has it, so that all the kids would like it. This is the last recipe I have marked from the Feb/March 2012 Simple & Deliciousl
Rocky Road Freezer Pie
1 1/2 cups half and half
1 pkg (3.9 oz) instant chocolate pudding
1 carton (8 oz) cool whip
1/3 cup semisweet chocolate chips (I used mini choc chips)
1/3 cup miniature marshmallows (didn't seem like enough so I added a bit more)
1/3 cup chopped pecans
1 graham cracker crust (9 in)
Whisk cream and pudding mix for 2 minutes in a large bowl. Fold in cool whip. Stir in the chocolate chips, marshmallows, and pecans. Transfer to pie crust. (At this point I sprinkled more mini marshmallows and chocolate chips on top. It doesn't say to in the recipe, but in the picture in the magazine it looks like they did that.) Freeze until firm, about 6 hours. Remove from freezer 10 minutes before serving.
This was a huge hit. Thank goodness, since my other one tanked. Everyone liked it, it was light and fluffy and yummy. And so easy to make. So definitely keeping this one.
Rocky Road Freezer Pie
1 1/2 cups half and half
1 pkg (3.9 oz) instant chocolate pudding
1 carton (8 oz) cool whip
1/3 cup semisweet chocolate chips (I used mini choc chips)
1/3 cup miniature marshmallows (didn't seem like enough so I added a bit more)
1/3 cup chopped pecans
1 graham cracker crust (9 in)
Whisk cream and pudding mix for 2 minutes in a large bowl. Fold in cool whip. Stir in the chocolate chips, marshmallows, and pecans. Transfer to pie crust. (At this point I sprinkled more mini marshmallows and chocolate chips on top. It doesn't say to in the recipe, but in the picture in the magazine it looks like they did that.) Freeze until firm, about 6 hours. Remove from freezer 10 minutes before serving.
This was a huge hit. Thank goodness, since my other one tanked. Everyone liked it, it was light and fluffy and yummy. And so easy to make. So definitely keeping this one.
Friday, March 16, 2012
Sacher Bars
I made these for home fellowship. I didn't know who Sacher was or why his bars would be so special, but they sounded good and looked yummy in the picture. I have since learned, through Google, that Sacher Torte is a Viennese dessert traditionally made with two layers of chocolate sponge cake with a layer of apricot jam in the middle, frosted with dark chocolate and served with unsweetened whipped cream. So these bars are apparently a take on that. I love chocolate and fruit together. I know not everyone does. My favorite is chocolate and raspberry. Maybe I could call those Rasper Bars or something. This one is from the Feb/March 2012 Simple & Delicious.
Sacher Bars
3/4 cup butter
3 oz unsweetened chocolate
3 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1 1/4 cup flour
3/4 cup apricot preserves
2 oz semisweet chocolate
Line a greased 15x10x1 inch baking pan with waxed paper. Grease and flour paper (I just sprayed liberally with cooking spray); set aside. Place butter and unsweetened chocolate in microwave safe bowl. Microwave on high for 2 minutes, then stir until chocolate is completely melted. Allow to cool slightly. Add sugar, eggs, and vanilla, and mix well. Add flour. Transfer to prepared pan. Bake at 325 for 15-20 minutes or until toothpick comes out clean (do not overbake). Cool for 10 minutes before removing from pan to wire rack to cool completely.
Microwave apricot preserves until melted (took mine about 1 minute on high). Cut cake into four 7 1/2 x 5 in rectangles (how precise. I just cut mine into 4 approximately-same sized rectangles). Spread half of the preserves over two rectangles. Top each rectangle with another one. Spread with remaining preserves. Cut into bars.
Melt semisweet chocolate; stir until smooth. Drizzle over bars. Let stand until set. Store in airtight container (Tupperware) in the refrigerator.
Okay if you make these you should warn people that it is apricot. Apparently people expected it to be caramel, and it did look like that a little bit, in retrospect. Lisa took a bite, and with it still in her mouth (I think she wanted to spit it out) said "did you make sweet and sour brownies???" Ha. So these were not a hit at home fellowship. I took them to work the next night, gave a warning to all that it was apricot, and they were much better received. I cut them very small, like 2 bites' worth for each one, and I had 3 of them through the night. Each time I ate one I liked it better. So at first I wasn't going to save this one but now I don't know.
Sacher Bars
3/4 cup butter
3 oz unsweetened chocolate
3 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1 1/4 cup flour
3/4 cup apricot preserves
2 oz semisweet chocolate
Line a greased 15x10x1 inch baking pan with waxed paper. Grease and flour paper (I just sprayed liberally with cooking spray); set aside. Place butter and unsweetened chocolate in microwave safe bowl. Microwave on high for 2 minutes, then stir until chocolate is completely melted. Allow to cool slightly. Add sugar, eggs, and vanilla, and mix well. Add flour. Transfer to prepared pan. Bake at 325 for 15-20 minutes or until toothpick comes out clean (do not overbake). Cool for 10 minutes before removing from pan to wire rack to cool completely.
Microwave apricot preserves until melted (took mine about 1 minute on high). Cut cake into four 7 1/2 x 5 in rectangles (how precise. I just cut mine into 4 approximately-same sized rectangles). Spread half of the preserves over two rectangles. Top each rectangle with another one. Spread with remaining preserves. Cut into bars.
Melt semisweet chocolate; stir until smooth. Drizzle over bars. Let stand until set. Store in airtight container (Tupperware) in the refrigerator.
Okay if you make these you should warn people that it is apricot. Apparently people expected it to be caramel, and it did look like that a little bit, in retrospect. Lisa took a bite, and with it still in her mouth (I think she wanted to spit it out) said "did you make sweet and sour brownies???" Ha. So these were not a hit at home fellowship. I took them to work the next night, gave a warning to all that it was apricot, and they were much better received. I cut them very small, like 2 bites' worth for each one, and I had 3 of them through the night. Each time I ate one I liked it better. So at first I wasn't going to save this one but now I don't know.
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