Tuesday, September 29, 2009
Sorry the picture is kind of small, but it is the best I could find. I really like this recipe.. I have varied it a little as I have made it more often. If you love Pork this will be for you!
6 loin pork chops
1 beef bouillon cube
½ cup water
2 Tablespoons flour
2 Tablespoons brown sugar
¼ cup water
2 Tablespoons finely chopped onion
½ cup dairy sour cream
1 Tablespoon ketchup
1 garlic clove minced
In a large skillet, brown pork chops. Add ½ cup water, brown sugar, onion, ketchup, garlic and bouillon cube. Cover; simmer 30-40 minutes or till tender. Remove chops to serving platter and keep warm. In a small bowl, combine flour with ¼ cup water; slowly add to cooking liquid, stirring constantly. Cook until thickened. Stir in sour cream, heat thoroughly. DO NOT BOIL. Serve sauce over chops.
Makes 6 servings.
Sides to add with it.... Rice or mashed potatoes.
4 Large baking potatoes, scrubbed and trimmed
1/2 cup milk
1/2 cup butter
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon white pepper
Bake potatoes @ 350 for 1.5-1.75 hours. Cut in half lengthwise and scoop out the insides into a mixing bowl. Mash adding milk, butter, cheese, salt and pepper. Beat until fluffy. Spoon mixture back into potato shells. Place on Cookie sheet an bake @ 350 for 20-30 minutes.
Friday, September 25, 2009
I usually do horrible at crock pot recipes but this really turned out good. I did add 1/2 cup of water with all the other ingredients at the beginning and then an extra 2 cups of water when I added the noodles. I didn't want the spaghetti to burn. Just be careful not to add toooo much water or the noodles will taste weird.
CROCK POT SPAGHETTI
1 1/2 lbs. ground beef
1 1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in pieces
1. Brown ground beef in skillet. Place in crock pot.
2. Add all remaining ingredients (except dry spaghetti) and stir together.
3. Cook on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more.
AND of course coat with Parmesan Cheese to make it "Cheezy".
Sunday, September 20, 2009
This is one of my favorite recipes. It takes a lot of patience (well for me). My neighbor used to make the BEST Amish Bread and I have been working on trying to replicate it for 4 years! Hopefully I will get as good as her.
NOTE: There are some variations of this recipe but I usually pick the most simple and then "sugar" it up! I usually butter the top up and sprinkle LOTS of cinnamon on the top and that really makes it good.
Amish Friendship Bread Recipe
Day 1 - receive the starter (the recipe for the starter is below)
Day 2 - stir
Day 3 - stir
Day 4 - stir
Day 5 - Add 1 cup each flour, sugar and milk.
Day 6 - stir
Day 7 - stir
Day 8 - stir
Day 9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.
After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
2/3 cup oil
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).
Grease two loaf pans with butter, sprinkle with sugar instead of flour.
Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.
Amish Friendship Bread Starter
This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!
1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)
1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.
Saturday, September 19, 2009
A good coleslaw is a little tangy, a little sweet, and is a must-have with with the Easy North Carolina Pulled Pork Barbeque. This is a great, basic recipe. My two pickiest eaters liked it: my hubby and my 2 year old!
1 T. butter
4 (4 oz) boneless pork loin chops, trimmed
1/2 t. salt
1/4 t. pepper
1/2 c. chicken broth
1/4 c. maple syrup
2 T. Dijon mustard
1 t. fresh sage
1 t. fresh thyme
2 t. heavy cream (half & half works too)
1. Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper, add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
2. Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.
Friday, September 18, 2009
Makes 2 loaves
3 cups all-purpose flour
1/2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
2 cups white sugar
1 cup vegetable oil
2 tsp vanilla extract
2 cups cubed Granny Smith apples
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease two 9X5 inch loaf pans. Sift together flour, baking powder, salt, spices, and baking soda. In large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, apples, pecans, and chocolate chips. Stir in sifted ingredients. Pour into prepared loaf pans. Bake for 50 minutes, or until a toothpick inserted in the middle comes out clean. Remove loaves from pans and cool.
Sunday, September 13, 2009
Put into a baking dish, top with bread crumbs, and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving. I served this with a green salad, jello, and rolls. Enjoy!
Saturday, September 12, 2009
1 lb. green beans
1 T. butter
1 T. coarse grained mustard
Salt and pepper
Steam beans until crisp tender. Drain. Melt butter in heavy skillet. Stir in mustard. Toss beans in mixture to coat. Season with salt and pepper.
2 c. water
1 c. white rice (brown works too)
3 T. vegetable oil
2 eggs, beaten
2 cloves garlic, chopped
1 t. ground ginger
1/2 c. shredded carrots
1/2 c. red bell pepper, diced
1/2 c. frozen peas
1/4 to 1/3 c. soy sauce
Bring water to a boil. Add rice, reduce heat, cover and cook over medium-low heat until tender, 15-18 minutes.
Heat a wok or large nonstick skillet over high heat. Add 1 T. oil to pan. Add eggs and scramble, then move them off to the side of the pan and add rest of oil to the center. Add garlic and ginger, then carrots, pepper, and scallions and quick-fry veggies, 2 minutes. Add rice and combine with veggies. Incorporate the scrambled eggs and continue to cook another 2 or 3 minutes. Add peas and soy sauce and stir-fry 1 minute more, then serve. Yield: 4
Friday, September 11, 2009
1 bunch fresh cooked broccoli
3 cups cooked de-bonded chicken pieces (I boil 3-4 defrosted Costco chicken breasts for 1 hour then break apart)
2 cans cream of chicken soup
1 cup mayonnaise (Best Foods)
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup grated cheese
1/2 cup buttered bread crumbs (optional)
Cook broccoli, drain, and arrange in 9x13 baking dish. Lay chicken pieces on top of broccoli. Combine cream of chicken soup, mayonnaise, lemon juice and curry powder and pour over broccoli and chicken. Top with cheese and bread crumbs. Bake at 350 for 30 minutes. Serve over rice.
Thursday, September 10, 2009
1 can black beans (drained and rinsed)
1 cup salsa
1 tsp. garlic salt
1 tsp. cumin
2 Tbs. chopped chilies (or green peppers diced)
2 chicken breasts
Layer chicken, salsa, and beans. Add the remaining ingredients. Cook on low for 6 hrs (or high for if you don't have that much time). Shred chicken before serving and stuff tortillas with mixture. You can even add some cut tomatoes, lettuce, cheese, sour cream, and avocado.
Wednesday, September 9, 2009
1/4 c. olive oil
1/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
4 boneless, skinless chicken breast halves
Warm garlic and olive oil to blend the flavors. In separate dish, combine bread crumbs and parmesan. Dip chicken in oil mixture and then bread crumbs. Place in shallow baking dish. Bake at 425 for 30-35 minutes. This is so fast and easy and I always have the ingredients on hand. I like red mashed potatoes and veggies with this meal.
3 T. soy sauce
3 T. Balsamic vinegar
1 t. fresh ginger
1 t. crushed garlic
2 t. olive oil
4 (6 oz.) mahi mahi fillets
salt and pepper to taste
1 T. vegetable oil
In pie pan, stir together honey, soy sauce, vinegar, ginger, garlic, and olive oil. Season fish with salt and pepper. Put in dish. Cover and marinate at least 20 minutes. Heat vegetable oil in skillet over med-high heat. Remove fish and fry 4-6 minutes on each side. Remove. Pour marinade in skillet; cook unitl it becomes a glaze and pour on fish. Serve immediately. I love mahi mahi--such a mild taste for fish and my kids love it, too. I like to serve it with fresh green beans and couscous or wild rice.
Make brownies from your favorite mix, cool completely. Frost with:
Fluffy Peanut Butter Frosting
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 2 cups confectioners' sugar
- 3 tablespoons milk, or as needed
- Cream the butter and peanut butter together till well-blended (and try to ignore the fact that you are about to eat all of that fatty buttery goodness). Add in the sugar gradually, mixing well. Finally, add in the milk. Mix just till blended and creamy. If you overmix, it may start to look grainy. Supposedly you can fix that by microwaving it for a couple seconds and then mixing it a bit more.
Tuesday, September 8, 2009
2-3 cloves garlic, minced
oil for frying
1 1/2 c sugar
1/2 c ketchup
2 T soy sauce
1/4 tsp salt
1 c vinegar
1. Combine chicken and garlic and let sit 1 hour.
2. Dip chicken in egg and roll in corn starch.
3. Brown in small amount of hot oil and place in 9x13 pan.
4. Mix together sauce ingredients and pour over chicken.
5. Bake at 325 for 1 hour, stir occasionally.
6. Serve over rice with stir fry veggies (can buy frozen).
1/4 c butter, melted
1 tsp salt
1/4 c flour
1/2 tsp pepper
1 1/2 tsp paprika
2 lbs chicken legs
1. Dip chicken in butter and coat in remaining ingredients.
2. Lay chicken skin side down on pan and bake at 400 degrees for 30 minutes
3. Flip chicken over and bake 25 minutes more.
I love this meal! I like to serve this with grapes, deviled eggs, pork-n-beans, and mashed potatoes/biscuits.
This version of Mexican rice and Pico de Gallo is from my friend Myra, who moved here from Mexico. It's authentic and delicious! This is not spicy at all--I'm sure you can spice it up with jalapeno or chili powder if you like yours with a kick. I jotted down measurements as I watched her cook, so they are all approximate--feel free to adjust to your taste.
I made these for dinner tonight. Yum! This recipe is from a friend of mine, who has it posted on her blog, www.just-because-i-am-me.blogspot.com, along with some other fantastic recipes. From Shaina:
Chicken and Black Bean Taquitos
1 ½ tsp olive oil
1 pound ground chicken (or 1-2 cups of cooked chicken, diced)
2 cups shredded Mexican blend cheese
1 can of black beans, rinsed and drained
1 small can of diced green chiles
1 Tbsp cumin and chili powder
10-20 flour tortillas (depends on how much filling you use for each taquito)
Heat oil, brown chicken. Place chicken, cheese, beans, green chiles and seasonings in food processor and pulse until beans are coarsely chopped.
Spoon about 3 tbsp of mixture in a skinny line across lower third of each tortilla and roll up nice and snug. Slice in half, secure with toothpicks if needed, and flash freeze on a cookie sheet until frozen. Then, remove from freezer, place in a Ziploc freezer bag and freeze for up to 3 months.
To bake them, line the taquitos on baking sheet, spray with cooking spray, and Bake at 400 for 15-20 minutes until golden. We like to serve these with a side of spanish rice. Also, Tostitos has a jar of Monterey Jack Cheese Sauce that makes a perfect dipping sauce for these taquitos."
Monday, September 7, 2009
1 yellow/white onion
2 garlic cloves
1 T. vegetable oil
3 1/2 oz. monterey jack, shredded
12 corn tortillas
salt and pepper
1-2 T. vegetable oil
Cook chicken, shred. Set aside. Chop onion finely and crush garlic. Heat oil in frying pan, add onion and garlic. Saute over low heat 5 minutes. or until onion has softened. Add chicken; salt and pepper to taste. Mix well. Remove from heat, cool a few minutes. Soften tortillas by heating 30 seconds in microwave. Place spoonful of filling and spoonful of cheese in tortilla. Roll tightly and place on lightly greased cookie sheet with lip. (jelly-roll pan) With pastry brush, brush a light coat of oil over all of rolled tortillas. Bake at 300 degrees for about 25 minutes. (Ok, I've never actually timed it. Just keep an eye on them until they are crisp and golden.) Serve with guacamole, sour cream and salsa.
This is a recipe I got off of a fantastic website, here: www.simplyrecipes.com (the picture is from there, too). I hope I don't get in trouble for posting it! I made it a month ago, and the entire family loved it! I love meat and fruit cooked together, so this is a top recipe for me.
Preparation time: 30 minutes.
- 1/2 cup apple cider
- 1 1/2 teaspoons cornstarch
- Freshly ground black pepper
- 1 Tbsp honey
- 1 Tbsp mustard
- 2 Tbsp seasoned dry breadcrumbs
- 4 4oz chicken breasts
- 1 Tbsp olive oil
- 2 small unpeeled apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples, seecooking apples chart)
- 1/2 cup chicken broth
- Fresh parsley
1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2 Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
3 In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
4 Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
5 With slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.
Serve with rice. Serves 4.
Below is a picture of how my meal turned out! Really yummy--I think I used Fugi apples.