Monday, April 30, 2012

Veggie Fried Rice



I've never attempted to make fried rice at home before. I don't know why because it was actually very easy to prepare and tasted better than takeout!

Veggie Fried Rice

Ingredients
3 cups cold cooked rice (I cooked mine at lunch and then placed it in the fridge)
3 tablespoons oil ( I used canola)
1/2 cup diced carrots
2 sliced green onions
2 eggs beaten
4 teaspoons soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon sesame oil
1/4 teaspoon sriracha hot chili sauce

In large skillet heat oil. Stir fry rice and onion. Push rice to the side of pan and add eggs. Scramble and stir into rice. Add soy sauce, vinegar, sesame oil and sriracha. Stir fry an additional 2-3 minutes. Top with additional siracha if desired.



Sweet and Sour Slow Cooker Chicken


This is a great twist on your usual sweet and sour chicken. Much healthier too!

Sweet and Sour Slow Cooker Chicken
3 boneless skinless chicken breasts
2 red bell peppers cut into chunks
1 20 oz can pineapple chunks
1/4 cup chicken stock
1 teaspoon minced garlic
3/4 cup sweet and sour sauce divided

Place chicken in slow cooker and all the ingredients except adding only 1/4 cup of the sweet and sour sauce. Cook on low for 4-5 hours. Remove chicken and top with pineapple and peppers and remaining sweet and sour sauce.

Sunday, April 29, 2012

Crockpot Jalapeno Ranch Chili



I think Chili is a fitting meal for the dreary and cold weather we have had this weekend. I did a little experimenting with various ingredients that I had in the pantry and came up with this Chili recipe. Another new favorite for us!

Crockpot Jalapeno Ranch Chili

Ingredients
1 pound ground beef 
2 tablespoons chili powder
1/2 teaspoon cumin
1 teaspoon minced garlic
1 diced yellow onion
1 jalapeno pepper, chopped
1 can black beans
1 8 oz can tomato sauce
1 cup water (beef broth works well too)
1 11oz can corn
1 envelope ranch salad dressing mix ( I used Hidden Valley)

In a skillet over medium heat, brown beef with onion and garlic. Add pepper and cook until slightly soft. Transfer to the crockpot and add the rest of the ingredients. Cover and cook on low for 4-5 hours. Add toppings of your choice. (We used sour cream and shredded cheddar cheese) Enjoy!

Crockpot Jalapeno Ranch Chili



I think Chili is a fitting meal for the dreary and cold weather we have had this weekend. I did a little experimenting with various ingredients that I had in the pantry and came up with this Chili recipe. Another new favorite for us!

Crockpot Jalapeno Ranch Chili

Ingredients
1 pound ground beef 
2 tablespoons chili powder
1/2 teaspoon cumin
1 teaspoon minced garlic
1 diced yellow onion
1 jalapeno pepper, chopped
1 can black beans
1 8 oz can tomato sauce
1 cup water (beef broth works well too)
1 11oz can corn
1 envelope ranch salad dressing mix ( I used Hidden Valley)

In a skillet over medium heat, brown beef with onion and garlic. Add pepper and cook until slightly soft. Transfer to the crockpot and add the rest of the ingredients. Cover and cook on low for 4-5 hours. Add toppings of your choice. (We used sour cream and shredded cheddar cheese) Enjoy!

Saturday, April 28, 2012

Chocolate Chip Banana Bread



So, I love the chocolate chip banana bread from Starbucks. It's my "go to" pastry while I am enjoying my Grande Americano. This is a great recipe. Even better than my beloved Starbucks chocolate chip banana bread!

Chocolate Chip Banana Bread Recipe
Slightly adapted from The Delicious Life

Ingredients
1¾ c. + 2 Tbsp. unsifted flour
1½ c. granulated sugar
½ tsp. baking powder
1 tsp baking soda
¾ tsp. salt
1 – 1 ½ c. mini chocolate chips( I used regular)
1 c. mashed overripe bananas
2 large eggs
1/3 c. buttermilk
½ c. vegetable oil
1 tsp. pure vanilla extractPreheat oven to 350.
Grease and flour three mini loaf pans.
Sift together flour, sugar, baking powder, baking soda, and salt into large bowl. Stir in mini chocolate chips.
In a separate bowl, combine mashed bananas, eggs, buttermilk, oil and vanilla. Pour liquid ingredients into flour ingredients and stir until combined.
Divide batter among loaf pans and bake for 33-35 minutes or until deeply golden brown and toothpick inserted into center comes out clean.




Chocolate Chip Banana Bread



So, I love the chocolate chip banana bread from Starbucks. It's my "go to" pastry while I am enjoying my Grande Americano. This is a great recipe. Even better than my beloved Starbucks chocolate chip banana bread!

Chocolate Chip Banana Bread Recipe
Slightly adapted from The Delicious Life

Ingredients
1¾ c. + 2 Tbsp. unsifted flour
1½ c. granulated sugar
½ tsp. baking powder
1 tsp baking soda
¾ tsp. salt
1 – 1 ½ c. mini chocolate chips( I used regular)
1 c. mashed overripe bananas
2 large eggs
1/3 c. buttermilk
½ c. vegetable oil
1 tsp. pure vanilla extractPreheat oven to 350.
Grease and flour three mini loaf pans.
Sift together flour, sugar, baking powder, baking soda, and salt into large bowl. Stir in mini chocolate chips.
In a separate bowl, combine mashed bananas, eggs, buttermilk, oil and vanilla. Pour liquid ingredients into flour ingredients and stir until combined.
Divide batter among loaf pans and bake for 33-35 minutes or until deeply golden brown and toothpick inserted into center comes out clean.




Friday, April 27, 2012

Sweet and Spicy Pineapple Pulled Pork Pizza



Sounds weird, right? Well, with today being pizza Friday in our house and I have a ton of leftover pork from last night's dinner I decided to experiment and make a pizza with the pulled pork. I've had pulled pork on a pizza before and it was really good. I am hoping this will too. I'll be sure to post an update and let you all know how it turned out.

Sweet and Spicy Pineapple Pulled Pork Pizza
1 pizza shell ( I am using Boboli)
1 1/4 cup finely shredded Monterrey jack cheese
1/3 cup ranch dressing
Cooked and shredded pork
1/2 cup crushed pineapple (I am leaving this out since my leftovers have the pineapple in it)
Pinch of red pepper flakes

Preheat oven to 450 degrees. While the oven is preheating spread ranch on the pizza shell, add pork and top with crushed pineapple, red pepper, and cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is bubbly.

NOTE-The verdict is in....this pizza was a hit!

Sweet and Spicy Pineapple Pulled Pork Pizza



Sounds weird, right? Well, with today being pizza Friday in our house and I have a ton of leftover pork from last night's dinner I decided to experiment and make a pizza with the pulled pork. I've had pulled pork on a pizza before and it was really good. I am hoping this will too. I'll be sure to post an update and let you all know how it turned out.

Sweet and Spicy Pineapple Pulled Pork Pizza
1 pizza shell ( I am using Boboli)
1 1/4 cup finely shredded Monterrey jack cheese
1/3 cup ranch dressing
Cooked and shredded pork
1/2 cup crushed pineapple (I am leaving this out since my leftovers have the pineapple in it)
Pinch of red pepper flakes

Preheat oven to 450 degrees. While the oven is preheating spread ranch on the pizza shell, add pork and top with crushed pineapple, red pepper, and cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is bubbly.

NOTE-The verdict is in....this pizza was a hit!

Thursday, April 26, 2012

Pineapple and Green Chile Pork Tacos




Pineapple and Green Chile Pork Tacos

Source: Cassie Craves


2 pound boneless pork roast
1 20-ounce can crushed pineapple with juices
1 16-ounce jar tomatillo salsa
2 4-ounce cans green chiles, undrained
(I used 1 7-ounce can of fire-roasted green chiles)2/3 cup brown sugar
Optional items for serving: warm flour tortillas, shredded cheese, chopped cilantro, lime wedges, additional tomatillo salsa, sour cream

Combine all ingredients in the crock pot and cook on high for four hours or on low for six to eight hours. Shred pork and season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments.

Note-These were so good! The pork was so flavorful and juicy with a touch of sweet heat.  They are definitely going to be one of my new favorites!

Copycat Chipotle Rice

In my house we have a love for mexican/tex-mex foods and we love Chipotle. This tastes just like the real thing. I'm serving it tonight with pineapple and green chile pork tacos.

Copycat Chipotle Rice
Ingredients
1 cup rice
Juice of one lime
2 cups water
1 tsp salt
1-2 tablespoons chopped cilantro
3 tsp vegetable oil

Directions-Place 2 tsp of Vegetable oil, Cilantro and Lime Juice in a small bowl and mix. Add 1 cup of cooked rice rice plus 2 cups of water. Add salt and 1 tablespoon of vegetable oil mix and cook. Mix Rice and Cilantro Lime Mixture in a bowl. Enjoy!

Wednesday, April 25, 2012

Cheesy BBQ Oven Roasted Potatoes

I'm always thinking of ways to "jazz" up regular old potatoes. We are trying this tonight so I will post the outcome after dinner!

Cheesy BBQ Oven Roasted Potatoes

Ingredients
4 large baking potatoes cut into chunks ( red potatoes will work too)
3 tablespoons oil ( I used evoo)
1/2 cup diced yellow onion
1/2 teaspoon salt and pepper
1/2 teaspoon garlic powder
1/3 cup bbq sauce
1 cup shredded cheese of your choice (I'm using sharp cheddar)

Preheat oven to 450 degrees. Add potatoes to baking dish and toss with all the ingredients except cheese. Bake for 45 minutes or until potatoes are tender. Remove from oven and add cheese. Cook an additional 5 minutes or until cheese is melted and bubbling. Drizzle with bbq sauce.

EDIT-This was actually a little on the bland side. I'll make it again but add a little xtra salt and garlic powder and add a touch of cayenne pepper for an extra kick.

Zesty Crockpot BBQ Chicken

I love quick and easy meals on busy days. That is one of the reasons why I love my crockpot so much. It's nice to be able to throw everything together in the morning and have a delicious home cooked meal at the end of the day. This is a great simple recipe.

Zesty Crockpot BBQ Chicken

Ingredients:
  • 3 chicken breasts
  • 3/4 of a 12 ounce bottle BBQ sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 1 tbsp. Worcestershire sauce
  • Garlic powder, to taste

Directions:

Place chicken breasts in crockpot.
In a bowl, mix bbq sauce, Italian dressing, brown sugar, garlic powder, and Worcestershire sauce until combined.
Pour over chicken.
Cook on low for 6-8 hours or on high for 3-4.

Tuesday, April 24, 2012

Cheeseburger Flatbread Melts



These are in NO WAY healthy, but are so so good! A nice twist on regular cheeseburgers. I'm serving it alongside a tossed salad. (I don't feel as guilty then!)
Cheeseburger Flatbread Melts
Source-Kevin and Amanda


1/2 lb lean ground beef, browned and drained
1/4 cup water
1/2 tbsp apple cider vinegar
1 pkg dry onion soup mix
1/4 cup ketchup
1 tbsp mustard
1 garlic clove, minced
2 tablespoons canola or vegetable oil
11 oz thin crust pizza dough
1 cup shredded cheddar cheese
Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Divide the pizza dough into six equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture and shredded cheese. Enjoy!
Makes 6 flatbread melts.

Monday, April 23, 2012

Spicy Sausage Pasta

In our house anything spicy usually=Good. I can't wait to try this pasta dish tonight!

Spicy Sausage Pasta
Source-America's Test Kitchen

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles
1/2 cup cream (I'm using half and half)
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly. Serves 4.


Sunday, April 22, 2012

Sweet Popcorn Snack Mix



So, my guilty pleasure is trashy reality tv. Especially the Real Housewives Series. The premiere of RHONJ is on tonight and I thought this popcorn would be a great snack to have while watching it.

Ingredients


8 cups popped popcorn
2 tablespoons cinnamon-sugar
1 tablespoon baking cocoa
1 cup honey bear-shaped crackers
1 cup broken thin pretzel sticks
1/2 cup milk chocolate M&M's


Directions

  • Place popcorn in a large bowl. Combine cinnamon-sugar and cocoa; sprinkle over popcorn and toss to coat. Stir in graham snacks, pretzels and M&M's. Store in an airtight container. Yield: about 2-1/2 quarts.



Honey Lime Chicken

 

 

Honey Lime Chicken


Ingredients:


1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 Tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 pounds of chicken (I'm using boneless skinless breasts)

Directions:
In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight. ( I  marinated mine early this morning)


Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. If you're using fairly thin chicken breasts, cut time down.


Saturday, April 21, 2012

Toll House Pie

Ingredients



  • 1 unbaked 9-inch deep-dish pie shell
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup (6 oz.) Nestle Semi-Sweet Chocolate
  • 1 cup chopped nuts (I left these out)
  • Sweetened whipped cream or ice cream (optional)

Directions

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.


Friday, April 20, 2012

Buffalo Chicken Pizza




It's pizza Friday and I decided to mix it up and make Buffalo Chicken Pizza. It is one of our favorites and a nice change from regular pizza.

Buffalo Chicken Pizza

1 pizza crust of your choice (I have a 14inch pizza pan so I am making my own dough)
1/2 cup Frank's Red Hot Buffalo Sauce
1/2 cup blue cheese dressing ( Ranch works well in this too if you don't like blue cheese)
1 1/2 cup Chopped Cooked Chicken
1 cup finely shredded cheese. (I use provolone but Monterrey jack is really good too)

Preheat oven to 450 degrees or if using a pre packaged crust follow temp on package. While the oven is preheating mix blue cheese dressing and hot sauce together. Spread on crust. Add cooked chicken and top with cheese. Bake 12-16 minutes or until crust is golden brown and cheese is bubbling. Let cool for 5 minutes and then cut. Enjoy!

Buffalo Chicken Pizza




It's pizza Friday and I decided to mix it up and make Buffalo Chicken Pizza. It is one of our favorites and a nice change from regular pizza.

Buffalo Chicken Pizza

1 pizza crust of your choice (I have a 14inch pizza pan so I am making my own dough)
1/2 cup Frank's Red Hot Buffalo Sauce
1/2 cup blue cheese dressing ( Ranch works well in this too if you don't like blue cheese)
1 1/2 cup Chopped Cooked Chicken
1 cup finely shredded cheese. (I use provolone but Monterrey jack is really good too)

Preheat oven to 450 degrees or if using a pre packaged crust follow temp on package. While the oven is preheating mix blue cheese dressing and hot sauce together. Spread on crust. Add cooked chicken and top with cheese. Bake 12-16 minutes or until crust is golden brown and cheese is bubbling. Let cool for 5 minutes and then cut. Enjoy!

Wednesday, April 18, 2012

Cake Batter Cookies



I made these once last year and was not overly impressed. They seemed too dry and kind of fell apart but after hearing people raving about these cookies a lot lately I decided to give them another try and they did not disappoint!


 (makes 30-32 cookies)1 box cake mix of your choice ( I used yellow)
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C semi sweet chocolate chips


Directions:
Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the chocolate chips. Drop by spoonfuls onto a cookie sheet. Bake 10-12 minutes or until lightly browned.



 


Tuesday, April 17, 2012

Oven Baked Corn Dogs

Today has been one of those crazy busy types of days and I wanted something really easy that the 3 of us can all have for dinner and since we all love hot dogs I decided to mix it up and try this recipe.

Oven Baked Corn Dogs

1 pack of hot dogs (I love Hebrew National brand)
2 boxes Jiffy Corn Muffin Mix
1 cup All-purpose flour
2 eggs
3/4 cup Milk


Preheat oven to 425 degrees F.

In a shallow dish, combine muffin mix with flour, then stir in eggs and milk. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.

Serve with the condiments of your choice.

Oven Baked Corn Dogs

Today has been one of those crazy busy types of days and I wanted something really easy that the 3 of us can all have for dinner and since we all love hot dogs I decided to mix it up and try this recipe.

Oven Baked Corn Dogs

1 pack of hot dogs (I love Hebrew National brand)
2 boxes Jiffy Corn Muffin Mix
1 cup All-purpose flour
2 eggs
3/4 cup Milk


Preheat oven to 425 degrees F.

In a shallow dish, combine muffin mix with flour, then stir in eggs and milk. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.

Serve with the condiments of your choice.

Easy Chorizo Tacos



This is a really fast and simple dinner to prepare. A nice change from regular ground beef tacos. It's great if you are look for something quick to make after work etc.

Easy Chorizo Tacos

2 10oz package Beef Chorizo (you can find this in the ethnic section of most supermarkets)
Corn Tortillas
Shredded Lettuce
Chopped Tomato
Shredded Cheese ( I used a mexican five cheese blend)
Sour Cream, Hot Sauce (Optional)

Brown chorizo in skillet until meat is browned and crispy. Drain. While the chorizo is cooking heat up your tortillas. Scoop meat onto tortillas and assemble. That's it. Very easy. Serve along side rice or beans.

Monday, April 16, 2012

Slow Cooker Hawaiian BBQ Chicken

Slow Cooker Hawaiian BBQ Chicken
Source-Sixsistersstuff

This was really easy to prepare and delicious!

Ingredients:
4-6 Boneless Chicken Breasts
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
Spray the inside of your crock pot with cooking spray for an easy cleanup! Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

Saturday, April 14, 2012

Loaded Baked Potato Bites




Instead of the same old oven roasted potatoes with the soup mix I decided to do some experimenting and who doesn't love potato skins? I tried to incorporate all the flavors of a loaded potato skin but make them in the oven instead of deep frying. I'm looking forward to seeing how they turn out!

4-6 medium sized russet potatoes (cut into chunks)
3 tablespoons oil (I used Canola)
1/2 teaspoon salt
1 teaspoon garlic powder
1 cup finely shredded sharp cheddar ( I used white cheddar)
6 bacon slices cooked and crumbled
Chives or Green Onion for garnish (I made mine without since I forgot to pick up the chives)
2 tablespoons Sour Cream

In an 8x8 glass dish toss potatoes and oil together until evenly coated. Add the remaining ingredients except chives and sour cream. Cook on 425 for 45 minutes or until potatoes are tender. Top with chives and sour cream. EDIT-Do not add the cheese until the last 15 minutes of cooking the potatoes.








Friday, April 13, 2012

Deep Dish Pepperoni Pizza




I basically grew up eating deep dish pizza, being from Chicago and all. I tried to make it at home last year and it just didn't turn out right. I think it was the pan I was using and my dough wasn't cooked enough for my liking. I'm hoping I will have better luck this time around!

Deep Dish Pepperoni Pan Pizza
Source-A Taste of Home Cooking
Dough
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package instant yeast
1/2 teaspoon table salt

Topping
1 (3.5-ounce) package sliced pepperoni
1 1/3 cups pizza sauce
3 cups shredded mozzarella cheese

To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.

Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Roll and shape each ball into 9-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot until puffy, about 20 minutes. Meanwhile, heat oven to 400 degrees.

While dough rises, put half the pepperoni in a single layer on a microwave-safe plate lined with 3 paper towels. Cover with 3 more paper towels and microwave on high for 30-45 seconds. Repeat with new paper towels and remaining pepperoni.

Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges.

Thursday, April 12, 2012

Philly Cheesesteak Sandwiches




So, I've decided to experiment and try and make philly cheesesteaks. They obviously aren't true philly cheesesteaks since I am using roast beef instead of ribeye but I am certainly hoping they will taste like the real thing!

Philly Cheesesteaks

1lb Roast Beef sliced thin
1/4-1/2lb cheese of your choice(I'm using provolone)
1 Yellow Onion
1 Green Pepper
4 Hoagie Rolls
Garlic Powder (to taste)
Salt
Pepper
1 teaspoon oil

Saute the rare roast beef in the oil of your choice to get rid of most or
all of the pink in it.  Take the beef out of the pan, and put a little sea salt and fresh black
pepper on it. As the beef is cooking in a seperate saucepan, saute peppers and onion until soft.

Open the long rolls, add cheese, sprinkle a bit of garlic
powder and fresh ground black pepper, put in the toaster oven or broiler
until golden brown.

Put the meat on the cheesed rolls and add caramelized onions and pepper. Enjoy!

Wednesday, April 11, 2012

Oatmeal Carmelitas




  • 2 cups all-purpose flour
  • 2 cups uncooked quick-cooking oats
  • 1 1/2 cups firmly packed light brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, melted
  • (12-oz.) package semisweet chocolate morsels
  • 1/2 cup chopped pecans or walnuts, toasted (optional)
  • 1 (14-oz.) package caramels
  • 1/3 cup half-and-half

Preparation

  1. 1. Stir together first 5 ingredients in a large mixing bowl. Add butter, stirring until mixture is crumbly. Reserve half of mixture (about 2 3/4 cups). Press remaining half of mixture into bottom of a lightly greased 13- x 9-inch pan. Sprinkle evenly with chocolate morsels, and, if desired, pecans.
  2. 2. Microwave caramels and half-and-half in a microwave-safe bowl at MEDIUM (50% power) 3 minutes. Stir and microwave at MEDIUM 1 to 3 more minutes or until mixture is smooth. Let stand 1 minute. Pour evenly over chocolate morsels. Sprinkle evenly with reserved crumb mixture.
  3. 3. Bake at 350° for 30 minutes or until light golden brown. Cool in pan on a wire rack. Cut into bars.


Aloha Pork Chop Skillet

Aloha Pork Chop Skillet
Source-Kraft Kitchens

tsp. oil



4 bone-in pork chops (I use 4 boneless)



1 each red and yellow pepper, coarsely chopped



2 cans (8 oz. each) pineapple chunks in juice, undrained



1/2 cup fat-free reduced-sodium chicken broth



1/4 cup Kraft Catalina Dressing



1-1/2 tsp. garlic powder



1-1/2 cups instant white rice, uncooked

 


Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
Add all remaining ingredients except rice; mix well. Bring to boil.
Stir in rice; cover. Cook on medium-low heat 5 min. or until chops are done (145°F). Remove from heat; let stand 5 min.

 

Tuesday, April 10, 2012

Buffalo Chicken Chili




Buffalo Chicken Chili
Source-Delicious Meliscious

2 chicken breasts (cooked & shredded or raw & whole)
1/2 bottle Frank's Buffalo Sauce (12 oz. bottle)
1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!)
1 large sweet onion, chopped
2 (15-oz) can tomato sauce ( I used 1 can)
1 can cream-style corn
1 cup salsa
2 jalapenos, seeded and chopped

Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.

Buffalo Chicken Chili




Buffalo Chicken Chili
Source-Delicious Meliscious

2 chicken breasts (cooked & shredded or raw & whole)
1/2 bottle Frank's Buffalo Sauce (12 oz. bottle)
1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!)
1 large sweet onion, chopped
2 (15-oz) can tomato sauce ( I used 1 can)
1 can cream-style corn
1 cup salsa
2 jalapenos, seeded and chopped

Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.

Monday, April 9, 2012

Skillet Lasagna

This is a great and easy way to incorporate all the flavors of lasagna without the long prep. Serve alongside a salad and garlic bread.


1lb. lean ground beef

1 jar (24 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup italian dressing
1 green pepper chopped3 cloves minced garlic

12 oven ready lasagna noodles broken into quarters
1 cup shredded mozzarella cheese
Brown meat in large saucepan; drain. Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Sunday, April 8, 2012

Quiche Lorraine




Happy Easter! I hope everyone has a wonderful day! I decided to make a quiche for breakfast this morning since we will be going to my parents for Easter dinner and I won't be doing any cooking today.

  •  9 inch single crust pie
  •  12 slices bacon
  • 1 cup shredded Swiss cheese                   
  • 1/3 cup minced onion                   
  • 4 eggs, beaten 
  •  2 cups light cream (I used whole milk
  •  3/4 teaspoon salt
  •  1/4 teaspoon white sugar
  • 1/8 teaspoon cayenne pepper

Directions

  1. Preheat oven to 425 degrees F
  2. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
  3. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
  4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F, and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

Saturday, April 7, 2012

Chicken Caesar Salad




It's a beautiful day here already and the weather is supposed to be fairly warm and nothing says spring like a nice salad. I was looking for an easy recipe since we will be busy with Easter prep and dying eggs so I am going to give this chicken caesar recipe a try.

Chicken Caesar Salad-Slightly modified from Cooking Light



      Salad:
      1 (2-pound) whole roasted chicken, skinned
      11 cups torn romaine lettuce (about 1 1/4 pounds)
      1 cup red bell pepper strips ( I plan on leaving these out)
     
      Vinaigrette:
      3 tablespoons olive oil
      1 1/2 tablespoons fresh lemon juice
      2 teaspoons Worcestershire sauce
      2 teaspoons Dijon mustard
      1/4 teaspoon sugar
      1/4 teaspoon salt
      1/4 teaspoon black pepper
      1 garlic clove, crushed
      1 1/2 cups plain croutons 1/2 cup
      (2 ounces) grated fresh Parmesan cheese

(optional-I plan on adding two sliced hard boiled eggs to my salad)

Preparation

  1. To prepare salad, remove chicken from bones; shred with 2 forks to measure 3 cups meat. Combine chicken, lettuce, and bell pepper in a large bowl.
  2. To prepare vinaigrette, combine oil and next 7 ingredients (oil through garlic) in a bowl, stirring well with a whisk. Pour over salad; toss well. Sprinkle with croutons and cheese; toss gently to combine. Serve with a side of garlic bread or dinner rolls and enjoy!




Wednesday, April 4, 2012

Slow Cooker Cheesy Chicken and Rice Tacos



Cheesy Chicken and Rice Tacos
Slightly Modified From Pickle Mom's Kitchen


1-2 cans of Cheddar cheese soup
1 can full of water
1 can full of salsa
3 chicken breasts
1 C instant rice
10 tortillas ( I used corn)

In your slow cooker, mix all of the ingredients except rice and tortillas. Cook on high for about 4 hours or low for about 8. Then shred the chicken and add your rice. Cook on high for another 15-20 minutes. (until the rice is tender)
Spoon into tortillas and roll. EDIT-This recipe was originally made for burritos and I ended up using corn tortillas and turned them into tacos instead. It was just as delicious!

Tuesday, April 3, 2012

Bacon Tomato Spaghetti

This is a favorite dish of mine from childhood, except my mom used fettuccine. I am using spaghetti since that is what I have in the house.





Bacon Tomato Spaghetti
Slightly Modified from my mom's recipe

1 lb spaghetti
1 onion diced
1 large tomato chopped ( I am using crushed since I have it in the house)
8 slices of bacon cooked crisp
1 teaspoon minced garlic
Parmesan cheese to taste

In a large saucepan boil water for pasta. Meanwhile drizzle 1 tablespoon of extra virgin olive oil in large saute pan. Add onions and cook until translucent, then add the garlic and cook for an additional minute or so. Add tomato and let simmer for 10-12 minutes while pasta is cooking. Crumble bacon and add to onion mixture and simmer another 2-3 minutes. Toss with pasta and top with cheese.

Sunday, April 1, 2012

Nachos

We've been doing home improvements all weekend and I needed something quick and easy to make for dinner. Who doesn't love Nachos? In our house the spicier the better!


1 pound ground sirloin
1 taco packet
Tortilla Chips (we love El Ranchero Brand)
Various toppings
We like shredded lettuce, shredded chihuahua cheese, tomato, scallions, black beans, jalepeno slices, sour cream

Pre Heat oven to 350 degrees. While the oven is pre heating brown ground beef, drain, add taco seasoning and cook according to package directions. Assemble tortialla chips on a baking sheet and cover them with the seasoned ground beef, black beans and cheese. Repeat layering process and then cover with additonal cheese. Bake at 350 for 20 minutes or until cheese is bubbly. Garnish with toppings of your choice.
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