Well, D is back on his swing shift so he won't be here for dinner. Which makes cooking for 1 1/2 people not all that fun, plus trying to keep both kids occupied while I am in the kitchen is a monumental task. So I got this recipe from my friend Joy several years ago. It can easily be doubled and frozen.
Skillet Lasagna
Any brand of curly-edged lasagna noodles will work. Do not use no-boil noodles. If the pasta is really dry and prone to shattering, you may need to add extra water to the skillet while the pasta cooks. If you can't find meatloaf mix, use 8 oz ground beef and 8 oz ground pork. Like it spicey? Increase the amount of red pepper flakes.
1 (28 oz) can diced tomatoes
1 tbsp olive oil
1 onion, minced
Salt
3 garlic cloves, minced
1/8 tsp red pepper flakes
1 lb meat loaf mix
10 curly-edged lasagna noodles
1 (8oz) can tomato sauce
1/2 grated Parmesan cheese
Pepper
8 oz whole-milk ricotta cheese
1/2 minced fresh basil
1.Pour the tomatoes with their juice into a quart measuring cup. Add enough water (I used red wine) to measure 4 cups.
2. Heat the oil in a 12-in nonstick skillet over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook until softened, about 5 minutes.
3. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix (I used a combo of ground beef and ground turkey) and cook, breaking up the meat into small pieces with a spoon, until no longer pink, about 5 minutes.
4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce heat to medium-lo and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup of water to loosen the sauce.)
5. Remove the skillet from the heat and stir in 1/2 cup Parmesan cheese. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta cheese of the noodles. Cover the skillet and let stand off the heat for 5 minutes.
6. Sprinkle with the basil and serve, passing the extra Parmesan separately.
*I add extra Oregano, Thyme, Basil, and Marjoram. You can add Italian seasoning too it which is the same thing.
Friday, February 25, 2011
February 14, 2011
Happy Valentine's Day
So instead of going out, D and I thought it would be nice to stay home and celebrate with the boys. Our dinner tonight was way better than anything we could have gotten at any restaurant.
Steamed Shrimp and Lobster
2 lbs shrimp, devained and cleaned
2 medium lobster tails, cut and cleaned
Zatarain's Crab Boil
Any seasoning in your cupboard
In a steamer pot, bring water and 2 oz Zatarain's Crab boil to a boil.
Cut down the center of the lobster tail and pull the meat out so it is resting on top of the shell
Dust shrimp with any seasoning you want. Tonight we used Oregano, Basil, Old Bay and who knows what else D pulled out of the cupboard. Place the steamer basket over boiling water and cover. Let the tails steam for 5-8 minutes or until they are white in color and not to tough to push on. Remove lobster tails and add shrimp and steam until pink.
Pasta and Peppers
12 ounces uncooked penne or bowtie, or large shell pasta
2 medium sweet red peppers, cut into 1/2 inch pieces
2 medium yellow peppers, cut into 1/2 inch pieces
1 tbsp butter
3 cloves of garlic, minced
1 tbsp cornstarch
1 1/4 cup vegetable or chicken broth
2 tbsp white wine or additional broth
2 tbsp minced fresh basil
1 tsp salt
1 tsp Oregano
1/2 tsp pepper
crushed red pepper
Parmesan Cheese
Parsley
Cook pasta according to package directions. Meanwhile, in a large non stick skillet, saute peppers in butter until crisp tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or more broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-23 minutes or until thickened.
Remove from heat; stir in the basil, salt, pepper, crushed red pepper, oregano. Drain pasta and toss with pepper mixture. Stir in Parmesan cheese and sprinkle with parsley.
Like I said, this was an awesome Valentine's day dinner.
So instead of going out, D and I thought it would be nice to stay home and celebrate with the boys. Our dinner tonight was way better than anything we could have gotten at any restaurant.
Steamed Shrimp and Lobster
2 lbs shrimp, devained and cleaned
2 medium lobster tails, cut and cleaned
Zatarain's Crab Boil
Any seasoning in your cupboard
In a steamer pot, bring water and 2 oz Zatarain's Crab boil to a boil.
Cut down the center of the lobster tail and pull the meat out so it is resting on top of the shell
Dust shrimp with any seasoning you want. Tonight we used Oregano, Basil, Old Bay and who knows what else D pulled out of the cupboard. Place the steamer basket over boiling water and cover. Let the tails steam for 5-8 minutes or until they are white in color and not to tough to push on. Remove lobster tails and add shrimp and steam until pink.
Pasta and Peppers
12 ounces uncooked penne or bowtie, or large shell pasta
2 medium sweet red peppers, cut into 1/2 inch pieces
2 medium yellow peppers, cut into 1/2 inch pieces
1 tbsp butter
3 cloves of garlic, minced
1 tbsp cornstarch
1 1/4 cup vegetable or chicken broth
2 tbsp white wine or additional broth
2 tbsp minced fresh basil
1 tsp salt
1 tsp Oregano
1/2 tsp pepper
crushed red pepper
Parmesan Cheese
Parsley
Cook pasta according to package directions. Meanwhile, in a large non stick skillet, saute peppers in butter until crisp tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or more broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-23 minutes or until thickened.
Remove from heat; stir in the basil, salt, pepper, crushed red pepper, oregano. Drain pasta and toss with pepper mixture. Stir in Parmesan cheese and sprinkle with parsley.
Like I said, this was an awesome Valentine's day dinner.
Tuesday, February 22, 2011
February 11, 2010
We had some friends over and I had been craving some crab chowder. I made this recipe last year and thought of ways to improve it.
Crab-Sweet Corn Chowder
3 cups frozen whole kernel corn
2 medium onions, finely chopped
4 cloves of garlic, minced
2 tsp olive oil
1 (29 oz) can chicken broth
2 cups whipping cream
1/2 - 1/2 tsp salt
1/4 tsp white pepper
1/4 tsp Old Bay Seasoning
2 medium potatoes, peeled and finely chopped
1/2 cup finely chopped sweet red pepper or yellow pepper, or green pepper
12 oz crab meat
In a 2 qt sauce pan, cook 1 1/2 cup of the whole kernel corn, the onion, and garlic in hot cooking oil until the onion is tender.
Carefully add chicken broth, bring to a boil, reduce heat and simmer for 10 minutes.
Stir in whipping cream, salt, white pepper, and Old Bay and continue to simmer for another 10 minutes or until slightly thickened. *Watch carefully because it can boil over and burn.
Remove from heat and allow to cool slightly.
Meanwhile, in a separate saucepan, cook potato, red pepper, and 1/2 cup of the corn in salted water until done. *Note, the potato and corn will talk longer than the pepper to cook so add the pepper when the potatoes are almost done.
Add the soup, the potatoes, peppers, and corn to a blender and puree until smooth
Return to soup pot and add remaining corn and bring back to a warm temperature.
Add the crab and stir thoroughly.
Garnish with parsley or strips of pepper and serve with warm bread and a salad.
This is not a quick soup so allow time to cook it. You can easily double this recipe and freeze it.
Crab-Sweet Corn Chowder
3 cups frozen whole kernel corn
2 medium onions, finely chopped
4 cloves of garlic, minced
2 tsp olive oil
1 (29 oz) can chicken broth
2 cups whipping cream
1/2 - 1/2 tsp salt
1/4 tsp white pepper
1/4 tsp Old Bay Seasoning
2 medium potatoes, peeled and finely chopped
1/2 cup finely chopped sweet red pepper or yellow pepper, or green pepper
12 oz crab meat
In a 2 qt sauce pan, cook 1 1/2 cup of the whole kernel corn, the onion, and garlic in hot cooking oil until the onion is tender.
Carefully add chicken broth, bring to a boil, reduce heat and simmer for 10 minutes.
Stir in whipping cream, salt, white pepper, and Old Bay and continue to simmer for another 10 minutes or until slightly thickened. *Watch carefully because it can boil over and burn.
Remove from heat and allow to cool slightly.
Meanwhile, in a separate saucepan, cook potato, red pepper, and 1/2 cup of the corn in salted water until done. *Note, the potato and corn will talk longer than the pepper to cook so add the pepper when the potatoes are almost done.
Add the soup, the potatoes, peppers, and corn to a blender and puree until smooth
Return to soup pot and add remaining corn and bring back to a warm temperature.
Add the crab and stir thoroughly.
Garnish with parsley or strips of pepper and serve with warm bread and a salad.
This is not a quick soup so allow time to cook it. You can easily double this recipe and freeze it.
Tuesday, February 8, 2011
February 8, 2011
Ever since I was pregnant with Hayden I have been craving Buffalo chicken and ranch. I don't care what form it comes in, I just crave that combination. To me, Buffalo Wild Wings has the best Buffalo Ranch Wrap. I have been trying to figure out how to duplicate it at home for a fraction of the cost. Last week, I bought chicken, wraps, lettuce, tomato, and some Cheddar Cheese. Most of the recipes I found called for coating the chicken in a batter and deep frying. I know this will taste good, but I wondered if there was a healthier way of preparing it. Then I came across this recipe today:
Buffalo Chicken Wrap
Buffalo Chicken Wrap
- 2/3 cup franks red hot pepper sauce
- 1 tablespoon cooking oil
- 4 boneless skinless chicken breast halves
- 1/4 cup ranch dressing or 1/4 cup bleu cheese salad dressing
- 1 cup shredded lettuce
- 1 cup shredded monterey jack cheese
- 4 10-inch flour tortillas (warmed)
- 1 teaspoon garlic powder, to taste
- salt, to taste
- pepper, to taste
Directions:
Prep Time: 10 mins
Total Time: 25 mins
- 1Pre season chicken with garlic powder, salt and black pepper to taste.
- 2Combine 1/3 cup of hot sauce and 1 tbsp of cooking oil in a large plastic storage bag.
- 3Add the chicken and shake a bit to ensure chicken is evenly coated with marinade.
- 4Marinade chicken at least 30 minutes.
- 5Grill chicken until done.
- 6Slice chicken into strips.
- 7Place chicken in bowl and add 1/3 cup of hot sauce and dressing and cheese, mix well.
- 8Place chicken mixture and lettuce down the center of the tortilla.
- 9Roll tortilla in same fashion as a burrito.
- 10Cut in half.
- 11Enjoy!
I used about a pound of chicken tenderloins and substituted the cheddar cheese for the monterey jack cheese, and used ranch salad dressing, and added tomatoes at the end. It thoroughly satisfied my craving for buffalo chicken. I used a grill pan and it worked fine for me. Next time, I don't think I will mix the cheese in with the chicken and just add it on top. Also, I used Texas Pete Wing Sauce instead of Franks.
I paired my wrap with homemade potato flats.
Potato Flats
2 small potatoes per person Cooking Spray Creole Seasoning or Salt and Pepper
Preheat oven to 375 degrees. Scrub the potatoes and let dry. I use a mandolin, but if you don't have one, slice them as thin as you can get them. If you do use a mandolin, slice them to the thickness that you like. I use the thinest setting. Spray a baking sheet or large cookie sheet with cooking spray. Lay the potato flats out on the pan. You can let them over lap a little bit but not much. Spray the potatoes again with cooking spray and season to taste. I usually use a creole seasoning because it gives them some kick. Bake until the start to turn brown. Be careful because the go from done to burnt very quickly if you aren't careful. I eat them as is, but my hubby likes to dip them in ketchup.
Monday, February 7, 2011
February 7, 2011
I am so sorry to have lost track of my dinners. Actually, to be honest I haven't done that much "real" cooking. Oh, I have made the baked chicken with some sort of store bought, processed food side dish and a vegetable, but nothing worth writing about. I had to go to my in-laws for a while because my husband's grandfather was in the hospital and then the family and I took a mini vacation to a really cool resort in Myrtle Beach.
So today I was looking for a hearty chicken recipe and came across one from Campbell Soups. Usually I'm not one to take a recipe from the outside of a soup can, but on the reviews this one ranked high so I tried it.
Hearty Chicken Noodle Casserole
So today I was looking for a hearty chicken recipe and came across one from Campbell Soups. Usually I'm not one to take a recipe from the outside of a soup can, but on the reviews this one ranked high so I tried it.
Hearty Chicken Noodle Casserole
- 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
- 1/2 cup milk
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese, grated
- 1 cup frozen mixed vegetables
- 2 cups cooked chicken, cubed
- 2 cups medium egg noodles, cooked and drained
- 1/2 cup cheddar cheese, shredded
Directions:
Prep Time: 10 mins
Total Time: 35 mins
- 1Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken and noodles in 1 1/2 quart casserole.
- 2Bake at 400 degrees for 25 minutes or until hot.
- 3Stir.
- 4Top with cheddar cheese.
- ?Have a question about this recipe? Ask the community.
I did add some white wine to the mixture. I found that it lacked a little in salt so you may need to add some. I also think that some sliced mushrooms would be a nice touch too. Overall, both the Hubby and I liked this recipe and was told it should stay in the recipe box.
February 6, 2011
It's Super Bowl Time!
I made some really easy, but tasty dishes for a party we had at our house.
Cocktail Wienies
2 packages of cocktail wienies
1 16 oz jar of grape jelly
2 jars of chili sauce
In a crock pot, combine chili sauce and grape jelly turn on high and let the grape jelly melt. Once the jelly is melted, add the cocktail wienies and let cook for at least 30 minutes. Turn to warm and serve.
Rotel Dip
1 package of Velveeta Cheese
1 can of diced tomatoes with chilies (i.e. Rotel Tomatoes)
Cut Velveeta cheese into chunks. Add tomatoes and cheese to a crock pot set to high. Melt the cheese slowly by adding a few chunks at a time and stir. Heat until cheese is melted and turn the crock pot to warm. Serve with scoop chips.
Everybody had their own variation on this classic dish, mind you I don't have any exact measurements so it is based on consistency of the eggs.
Deviled Eggs
1 Dozed boiled eggs
Mayonnaise
Pickle Relish
Brown mustard
Sugar
Paprika
In a bowl or food processor, add egg yolks, a table spoon or two of mayo, a teaspoon of relish, a teaspoon of brown mustard and a pinch or two of sugar. Mix together. If it seems too dry, add more of the mayo, relish, mustard, and sugar. Taste it. If you like the taste, spoon into the egg whites and dust with Paprika. If not, adjust ingredients until you do. If it is something special, or I want to impress someone with my deviled egg skills, I stuff the egg mixture into a piping bag with a decorative tip and pipe into the egg whites.
Ina Garten has a good way of boiling eggs.
This was taken from the Food Network website.
I made some really easy, but tasty dishes for a party we had at our house.
Cocktail Wienies
2 packages of cocktail wienies
1 16 oz jar of grape jelly
2 jars of chili sauce
In a crock pot, combine chili sauce and grape jelly turn on high and let the grape jelly melt. Once the jelly is melted, add the cocktail wienies and let cook for at least 30 minutes. Turn to warm and serve.
Rotel Dip
1 package of Velveeta Cheese
1 can of diced tomatoes with chilies (i.e. Rotel Tomatoes)
Cut Velveeta cheese into chunks. Add tomatoes and cheese to a crock pot set to high. Melt the cheese slowly by adding a few chunks at a time and stir. Heat until cheese is melted and turn the crock pot to warm. Serve with scoop chips.
Everybody had their own variation on this classic dish, mind you I don't have any exact measurements so it is based on consistency of the eggs.
Deviled Eggs
1 Dozed boiled eggs
Mayonnaise
Pickle Relish
Brown mustard
Sugar
Paprika
In a bowl or food processor, add egg yolks, a table spoon or two of mayo, a teaspoon of relish, a teaspoon of brown mustard and a pinch or two of sugar. Mix together. If it seems too dry, add more of the mayo, relish, mustard, and sugar. Taste it. If you like the taste, spoon into the egg whites and dust with Paprika. If not, adjust ingredients until you do. If it is something special, or I want to impress someone with my deviled egg skills, I stuff the egg mixture into a piping bag with a decorative tip and pipe into the egg whites.
Ina Garten has a good way of boiling eggs.
Ingredients
- Extra-large eggs
Directions
Place the eggs in a saucepan and add enough cold water to cover.
Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 5 minutes.
This was taken from the Food Network website.
Monday, January 24, 2011
January 23, 2011
So tonight is a very basic meal. We are having steamed cabbage with Polish Kielbasa and 3 Pepper Potatoes.
Steamed Cabbage with Polish Kielbasa
1 head of cabbage
1 lb Polish Kielbasa
2 cubes of beef bullion
1/2 to 2/3 cup water.
Grill seasoning
Chop cabbage and set aside. Slice the kielbasa and set aside. In a large frying pan, spray the bottom with cooking spray and heat. If you use a Teflon pan, you don't have to spray. Add kielbasa and cook until brown. Then add the cabbage and saute. Add the water and bullion and quickly cover with a lid. Let cabbage cook until desired tenderness is reached. Sprinkle with grill seasoning and serve. I use Mrs. Dash Grilling Seasoning.
3 Pepper Potatoes
2 boiling potatoes per person
1 can chicken broth
1 pat of butter
Sliced onion (optional)
Crushed Red Pepper
Cayenne Pepper
Black Pepper
Scrub and cut potatoes to edible sizes. Put into a pot and add chicken broth and water to cover the potatoes. Add butter, onion, and pepper to taste. Bring to a boil and reduce heat. Simmer until done. Remember, the more pepper, the spicier the potatoes will be.
Steamed Cabbage with Polish Kielbasa
1 head of cabbage
1 lb Polish Kielbasa
2 cubes of beef bullion
1/2 to 2/3 cup water.
Grill seasoning
Chop cabbage and set aside. Slice the kielbasa and set aside. In a large frying pan, spray the bottom with cooking spray and heat. If you use a Teflon pan, you don't have to spray. Add kielbasa and cook until brown. Then add the cabbage and saute. Add the water and bullion and quickly cover with a lid. Let cabbage cook until desired tenderness is reached. Sprinkle with grill seasoning and serve. I use Mrs. Dash Grilling Seasoning.
3 Pepper Potatoes
2 boiling potatoes per person
1 can chicken broth
1 pat of butter
Sliced onion (optional)
Crushed Red Pepper
Cayenne Pepper
Black Pepper
Scrub and cut potatoes to edible sizes. Put into a pot and add chicken broth and water to cover the potatoes. Add butter, onion, and pepper to taste. Bring to a boil and reduce heat. Simmer until done. Remember, the more pepper, the spicier the potatoes will be.
Sunday, January 23, 2011
January 21, 2011
The weather had been kind of icky so I decided to make some Vegetable Beef Soup. It's a good hearty meal, but very good for you.
Hearty Beef and Vegetable Soup
2 tbsp vegetable oil
1 lb beef stew meat, cut into ½-inch cubes
1 cup finely chopped onion
2 garlic cloves, minced
14 ½ oz can whole tomatoes, drained, (juices reserved) and chopped
4 boiling potatoes cut into 1-inch cubes
2 cups cut okra*
1 c chopped celery
1 c sliced carrots
1 c pearl barley
1 cup shredded cabbage
2 bay leaves
1 tsp dried basil
5 ½ c canned beef broth
1 cup water
2 10oz packages frozen mixed vegetables
1 bag of baby Lima beans.
Chopped fresh parsley
Heat oil in heavy large dutch oven over medium-high heat. Add beef and cook until brown stirring occasionally. Add onion and garlic and sauté until tender. *At this point, I added some red wine to deglaze the bottom of the pot. Adds a good rich flavor to the soup. I use anywhere between 1/4 cup to 1/2 cup. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender.** Stir in frozen vegetables. Cover and simmer until vegetables are tender. Serve with warm bread or crackers.
*You can leave the okra out and be fine. I usually don't add it, but my husband asked me to so I did this time.
**You may need to add more beef broth as you cook. I let the meat and fresh vegetables cook for at least two hours and then I cut the heat off. If there is any fat sitting on top of the soup, you can skim it off. My last batch didn't have a lot because my stew beef pieces were very lean.
Wednesday, January 19, 2011
January 19, 2010
So I am back in the kitchen tonight. I was going to cook last night, but the doctor put me on rest. I am battling a cast of Mastitis and it really hurts.
On tonight's menu we have steamed shrimp, roasted potatoes, and asparagus.
Steamed Shrimp
Derrick will mix together a bunch of herbs and sprinkle the herbs over the shrimp and steam for 2-5 minutes depending on the size of the shrimp.
Roasted potatoes*
2 small potatoes per person
1-2 tables spoons of olive oil
Salt and pepper to taste
Preheat oven to 400 degrees. Cube potatoes and put into a bowl. Add olive oil and salt and pepper and toss until the potatoes are covered. Place on a cookie sheet and bake 15-20 minutes or until the potatoes are a golden brown.
*I usually use Tony Chachere's Creole seasoning.
Asparagus and Red Wine Vinegarette
1 bunch of asparagus
2 tbsp olive oil
1-2 cloves of garlic
2 tbsp red wine vinegar
1 tbs soy sauce
Bring a skillet of water to a boil. Meanwhile take the asparagus and bend them until they break. The breaking point is where the asparagus turns tough and unappetizing. Place the asparagus into the boiling water and cook until just tender. Drain water and add olive oil, garlic, red wine vinegar, and soy sauce. Toss until covered and serve.
I would ask what Derrick will be putting on the shrimp but he won't know until he looks in the spice cabinet.
On tonight's menu we have steamed shrimp, roasted potatoes, and asparagus.
Steamed Shrimp
Derrick will mix together a bunch of herbs and sprinkle the herbs over the shrimp and steam for 2-5 minutes depending on the size of the shrimp.
Roasted potatoes*
2 small potatoes per person
1-2 tables spoons of olive oil
Salt and pepper to taste
Preheat oven to 400 degrees. Cube potatoes and put into a bowl. Add olive oil and salt and pepper and toss until the potatoes are covered. Place on a cookie sheet and bake 15-20 minutes or until the potatoes are a golden brown.
*I usually use Tony Chachere's Creole seasoning.
Asparagus and Red Wine Vinegarette
1 bunch of asparagus
2 tbsp olive oil
1-2 cloves of garlic
2 tbsp red wine vinegar
1 tbs soy sauce
Bring a skillet of water to a boil. Meanwhile take the asparagus and bend them until they break. The breaking point is where the asparagus turns tough and unappetizing. Place the asparagus into the boiling water and cook until just tender. Drain water and add olive oil, garlic, red wine vinegar, and soy sauce. Toss until covered and serve.
I would ask what Derrick will be putting on the shrimp but he won't know until he looks in the spice cabinet.
Sunday, January 16, 2011
January 15, 2011
So I got a wild hair up my ass and hosted a Premier Jewelry party and made some yummy and not-so-yummy food. I will start with the not-so-yummy food and please post on how I could make it better.
Pull Apart Bruschetta Pizza was the not-so-yummy dish. I have a bruschetta recipe from my friend Kris and thought I could adapt it to a Pampered Chef recipe.
The original Bruschetta recipe is 2-3 Roma tomatoes diced, marinated in olive oil, Balsamic vinegar, garlic and Italian seasoning. French bread sliced and laid out on a baking sheet with a little olive oil brushed on it. Lightly toast it in a 400 degree oven. Pull the bread out and put the marinated tomatoes onto each slice of bread and top with Feta Cheese. Put the bruschetta back into the oven until the cheese melts a little. Pull out and eat.
The pull apart pizza is
Pampered Chef's Antipasti Pull-Apart Pizza
2 tsp olive oil divided
2 pkg (11) oz each refrigerated French Bread dough*
1 jar marinated artichoke hearts drained, patted dry
1 8 oz block mozzarella cheese
1 medium red bell pepper
1/2 cup pitted ripe olives
2 garlic cloves pressed
1/4 tsp salt
1/4 tsp ground black pepper
2 oz Parmesan cheese, divided
Chopped fresh parsley (optional)
1. Preheat oven to 400 degrees. Brush a pizza stone with 1 tsp olive oil. Place one package dough onto a cutting board and cut in half lengthwise. Cut each half into 16 half moons to make a total of 32 half moons. Repeat with remaining dough. Arrange dough over stone leaving space around the edge an about 1/2 inch between piece of dough. Bake 14-16 minutes or until crust is golden brown.
2. Meanwhile chop the artichoke hears, dice mozzarella, into 1/2 inch cubes and dice the bell pepper. Slice the olives. Combine artichokes, mozzarella cheese, bell pepper, olives, pressed garlic, salt, and black pepper and mix well.
3 Remove pizza stone from oven and grate half of the Parmesan cheese over crust; top with antipasti. Bake 5-7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese and sprinkle with fresh parsley, if desired.
*If desired, 2 pkg refrigerated pizza dough can be substituted.
So in my version, I used the Kris' tomato bruschetta recipe and the Pampered Chef dough recipe, except I used the refrigerated pizza dough. My crust was too crusty and it rounded on top to my tomatoes did not stay on the pieces. If I attempt to make this again, I will use either the French bread dough or actual sliced French Bread.
Now onto the yummy dishes.
Kirsten Dugger's Pasta Salad.
Ingredients
1 (12 ounce) package uncooked tri-color rotini pasta (I used Penne because that is what I had)
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper (I used black pepper)
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
I didn't need to add any milk to mine. I also added the mayo mixture to the pasta when the pasta was still warm and it melted onto the pasta nicely. I added the cheese after the pasta had cooled because I didn't want that to melt.
Pomegranate-Ginger Cooler
1 4-in piece of ginger peeled
1 can frozen pomegranate-cherry juice concentrate, thawed.
5-6 limes
3 cups chilled club soda
1 bottle of sparkling wine such as spumante
4 cups ice plus addional ice for serving
1. Chop ginger root and place ginger and concentrate into a microwavable dish and cook on high for 6-7 minutes or until boiling. Carefully remove from microwave; cool 10 minutes. Meanwhile, juice limes to measure 1/4 juice.
2. Strain the pomegranate mixture and lime juice into a pitcher. Slowly add club soda and sparkling wine; gently stir to mix. Carefully add ice and stir. Serve with additional ice.
I made a few changes to this recipe. I could not find a pomegranate-cherry mixture to I just used a pomegranate frozen cocktail mixture. I already had some Sprite at the house and my go to girl for drinks said that the Sprite would make it taste better than the club soda. I also just used bottled lime juice and squirted it into the pitcher. I used my lime for garnish around the rim of the glass. If you want to make it non alcoholic, substitute an additional 3 cups of club soda or the wine.
I haven't cooked since then . . .
Pull Apart Bruschetta Pizza was the not-so-yummy dish. I have a bruschetta recipe from my friend Kris and thought I could adapt it to a Pampered Chef recipe.
The original Bruschetta recipe is 2-3 Roma tomatoes diced, marinated in olive oil, Balsamic vinegar, garlic and Italian seasoning. French bread sliced and laid out on a baking sheet with a little olive oil brushed on it. Lightly toast it in a 400 degree oven. Pull the bread out and put the marinated tomatoes onto each slice of bread and top with Feta Cheese. Put the bruschetta back into the oven until the cheese melts a little. Pull out and eat.
The pull apart pizza is
Pampered Chef's Antipasti Pull-Apart Pizza
2 tsp olive oil divided
2 pkg (11) oz each refrigerated French Bread dough*
1 jar marinated artichoke hearts drained, patted dry
1 8 oz block mozzarella cheese
1 medium red bell pepper
1/2 cup pitted ripe olives
2 garlic cloves pressed
1/4 tsp salt
1/4 tsp ground black pepper
2 oz Parmesan cheese, divided
Chopped fresh parsley (optional)
1. Preheat oven to 400 degrees. Brush a pizza stone with 1 tsp olive oil. Place one package dough onto a cutting board and cut in half lengthwise. Cut each half into 16 half moons to make a total of 32 half moons. Repeat with remaining dough. Arrange dough over stone leaving space around the edge an about 1/2 inch between piece of dough. Bake 14-16 minutes or until crust is golden brown.
2. Meanwhile chop the artichoke hears, dice mozzarella, into 1/2 inch cubes and dice the bell pepper. Slice the olives. Combine artichokes, mozzarella cheese, bell pepper, olives, pressed garlic, salt, and black pepper and mix well.
3 Remove pizza stone from oven and grate half of the Parmesan cheese over crust; top with antipasti. Bake 5-7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese and sprinkle with fresh parsley, if desired.
*If desired, 2 pkg refrigerated pizza dough can be substituted.
So in my version, I used the Kris' tomato bruschetta recipe and the Pampered Chef dough recipe, except I used the refrigerated pizza dough. My crust was too crusty and it rounded on top to my tomatoes did not stay on the pieces. If I attempt to make this again, I will use either the French bread dough or actual sliced French Bread.
Now onto the yummy dishes.
Kirsten Dugger's Pasta Salad.
Ingredients
1 (12 ounce) package uncooked tri-color rotini pasta (I used Penne because that is what I had)
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper (I used black pepper)
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
I didn't need to add any milk to mine. I also added the mayo mixture to the pasta when the pasta was still warm and it melted onto the pasta nicely. I added the cheese after the pasta had cooled because I didn't want that to melt.
Pomegranate-Ginger Cooler
1 4-in piece of ginger peeled
1 can frozen pomegranate-cherry juice concentrate, thawed.
5-6 limes
3 cups chilled club soda
1 bottle of sparkling wine such as spumante
4 cups ice plus addional ice for serving
1. Chop ginger root and place ginger and concentrate into a microwavable dish and cook on high for 6-7 minutes or until boiling. Carefully remove from microwave; cool 10 minutes. Meanwhile, juice limes to measure 1/4 juice.
2. Strain the pomegranate mixture and lime juice into a pitcher. Slowly add club soda and sparkling wine; gently stir to mix. Carefully add ice and stir. Serve with additional ice.
I made a few changes to this recipe. I could not find a pomegranate-cherry mixture to I just used a pomegranate frozen cocktail mixture. I already had some Sprite at the house and my go to girl for drinks said that the Sprite would make it taste better than the club soda. I also just used bottled lime juice and squirted it into the pitcher. I used my lime for garnish around the rim of the glass. If you want to make it non alcoholic, substitute an additional 3 cups of club soda or the wine.
I haven't cooked since then . . .
January 12, 2011
Sorry I haven't posted in awhile but I
A) Haven't been home to cook because we went to my in-laws for 5 days, and
B) My husband has been working the second shift and hasn't been home to enjoy dinner with us so there isn't really a point in cooking a whole meal for me because we all know my oldest son won't eat any way. My son not eating is a whole post in itself and I don't feel like getting into it tonight.
So when my husband works second shift, I usually will make one to two meals and then just eat the leftovers for several days. This time, I made . . .
Live Alone Pasta
1 box of Penne Pasta
2 Jars of your favorite spaghetti sauce*
1 lb ground meat**
1 box of frozen chopped spinach, thawed and drained
8 oz cream cheese
Red wine***
Salt, Pepper, and Crushed Red Pepper to taste.
Throughly cook the meat until done. Add spaghetti sauce and stir. Stir in the spinach and cream cheese.
Bring a large pot of water to a boil and add salt. Cook pasta until done. Drain and add spaghetti sauce. Serve with warm bread and or a salad and fresh Parmesan cheese.
*I used Paul Newman's Newman's Own Marinara and Sockarooni sauce because they were on sale. The Sockarooni sauce had more vegetables in it.
**I used ground turkey, but have used ground beef in the past. I was trying to be somewhat healthy. You can use beef, pork, lamb. It's all based on your taste.
***I use a Cabernet. I pour a little in the bottom of the sauce jars and swirl around to get the remaining sauce.
A) Haven't been home to cook because we went to my in-laws for 5 days, and
B) My husband has been working the second shift and hasn't been home to enjoy dinner with us so there isn't really a point in cooking a whole meal for me because we all know my oldest son won't eat any way. My son not eating is a whole post in itself and I don't feel like getting into it tonight.
So when my husband works second shift, I usually will make one to two meals and then just eat the leftovers for several days. This time, I made . . .
Live Alone Pasta
1 box of Penne Pasta
2 Jars of your favorite spaghetti sauce*
1 lb ground meat**
1 box of frozen chopped spinach, thawed and drained
8 oz cream cheese
Red wine***
Salt, Pepper, and Crushed Red Pepper to taste.
Throughly cook the meat until done. Add spaghetti sauce and stir. Stir in the spinach and cream cheese.
Bring a large pot of water to a boil and add salt. Cook pasta until done. Drain and add spaghetti sauce. Serve with warm bread and or a salad and fresh Parmesan cheese.
*I used Paul Newman's Newman's Own Marinara and Sockarooni sauce because they were on sale. The Sockarooni sauce had more vegetables in it.
**I used ground turkey, but have used ground beef in the past. I was trying to be somewhat healthy. You can use beef, pork, lamb. It's all based on your taste.
***I use a Cabernet. I pour a little in the bottom of the sauce jars and swirl around to get the remaining sauce.
Wednesday, January 5, 2011
January 5, 2011
Not much of an adventurous dinner tonight. We are having marinated pork chops with collard greens and Stove Top. I would have had some kind of soup since today was suck an icky day, but I didn't want any leftovers.
The marinade for the pork chops doesn't have any measurements because you just pour to coat the meat. I sometimes put the marinade in a plastic bag with the meat and let sit, but since I didn't want to use a plastic bag and that the pork chops weren't fully thawed, I put them into a baking dish. The collards take a long time to cook so start early in the day with those.
Marinade
Soy Sauce, Vegetable Oil, Worcestershire Sauce, Lemon Juice, Brown Sugar, and Ketchup. You can use this marinade on any meat. I have used it on chicken and it is good.
Heat oven to 350-375 and bake until the chops are done.
Collard Greens
4-6 pieces of fat back
1-2 bunches or bags of collard greens. If you are using fresh collards, make sure to remove the hard stem. The stem isn't very good. Then tear the collards into smaller pieces. Make sure you rinse them thoroughly, at least 3 times because they are very dirty. Add the collards to a large pot and bring to a boil. Fry the fat back with a little extra oil and then let the grease cool and add to the collards. If you don't let the grease cool, it will splatter and may cause a fire. Let cook 1.5 to 2 hours or even longer. Add salt and pepper to taste. You can serve it with a hot vinegar, chopped onions, or whatever you feel like.
Stove Top
Follow directions on the box.
The marinade for the pork chops doesn't have any measurements because you just pour to coat the meat. I sometimes put the marinade in a plastic bag with the meat and let sit, but since I didn't want to use a plastic bag and that the pork chops weren't fully thawed, I put them into a baking dish. The collards take a long time to cook so start early in the day with those.
Marinade
Soy Sauce, Vegetable Oil, Worcestershire Sauce, Lemon Juice, Brown Sugar, and Ketchup. You can use this marinade on any meat. I have used it on chicken and it is good.
Heat oven to 350-375 and bake until the chops are done.
Collard Greens
4-6 pieces of fat back
1-2 bunches or bags of collard greens. If you are using fresh collards, make sure to remove the hard stem. The stem isn't very good. Then tear the collards into smaller pieces. Make sure you rinse them thoroughly, at least 3 times because they are very dirty. Add the collards to a large pot and bring to a boil. Fry the fat back with a little extra oil and then let the grease cool and add to the collards. If you don't let the grease cool, it will splatter and may cause a fire. Let cook 1.5 to 2 hours or even longer. Add salt and pepper to taste. You can serve it with a hot vinegar, chopped onions, or whatever you feel like.
Stove Top
Follow directions on the box.
Tuesday, January 4, 2011
January 4, 2011
Beefy Taco Bake
1 lb ground beef
8-10 tortillas
1 package of taco seasoning
2/3 cup water
1 small can of green chilies
1 can cream of chicken soup
milk
Shredded Mexican blend cheese
In a skillet brown the ground beef. When ground beef is fully cooked, add taco seasoning, water, and green chilies.
In a bowl mix together Cream of Chicken soup and half a can of milk.
Layer beef and tortillas until you reach the top of your casserole dish. Top with soup/milk mixture and let settle. Add cheese and bake at 350 until cheese is melted.
Serve with Spanish rice, tomatoes, taco sauce, green onions, olives, lettuce, and avocado.
Introduction
Hi, My name is Jenny and I am a stay at home mom of two wonderful boys. This is my first time blogging and decided to give it a shot. I am going to blog about what I make for dinner every night. This is a way for me to write down recipes and just to share my meals with you. This is an experiment on what recipes work and don't work. Sometimes the recipes will be new ones and sometimes they will be old tried and true ones that I know by heart. I don't believe that recipes should be secret because good food should always be shared and bad food should be avoided. Well, here goes nothing.
Thanks,
Jenny
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