We are getting ready for our traditional Christmas Brunch. Since Christmas is Sunday, we will have church at 10 AM and a late brunch at 2 PM. Usual fare is Pioneer pancakes, sausage, Hash browns and whatever else people bring. In true Sharp family form, it's Bring your own drinks. We have some friends that can't have the gluten of the pancakes so I am going a gluten free mini quiches and Some are picky about the meat they will eat so I have turkey sausage links that I am going to make some quiches with too.
Mini Quiches
8 oz package of diced ham
1 red pepper finely diced,
1 small onion finely diced
Saute in about 1T of butter. (Hey, I said it was crust less, not fat free) cook until pepper and onion are soft. about 5 minutes on Medium high heat. Set aside.
Then take
8 oz package of cream cheese room temperature.
1t each of dried sage, thyme and rosemary and combine in small bowl.
For the custard it's
4 large eggs
4 egg yolks
1 cup of heavy cream
pinch of salt.
1T of Rice flour. Whisk until smooth. I mix it in a glass measuring cup as it's easier to pour.
Spray a mini cupcake pan with no stick cooking spray. and Preheat the oven to 375*. Place a teaspoon of the ham mixture in each cup, Top that with a teaspoon of herbed cheese, and then pour the custard over that until the cup is full. Bake until it starts to puff and turns light brown on top, About 18-20 minutes. Let the pan cool for about 5 minutes, Run a knife along the quiche and the side of the cup to loosen and set on a serving platter with Baby spinach.
It does freeze well and makes excellent snacks, or a lunch to take to the office.
Pioneer Pancakes
we have been fixing this recipe forever.
6 eggs
1 cup of milk,
1 cup of flour
1 stick of butter
Melt the butter in a 13x9 inch glass baking dish at 350*. Since this will take a few minutes, that is when I mix the eggs, milk and flour and a pinch of salt together until smooth. I take it a few steps further and a a splash or two of vanilla and a dash or two of cinnamon and nutmeg. Pour the batter into the hot baking dish and bake for about 10 minutes or until set in the middle and a toothpick inserted, come out clean.
I like serving this with Cherry Pie filling and assorted fruit syrups.
Go To recipes and History behind them if any. This just gives me something to help calm my crazy mind.
Wednesday, December 21, 2011
Friday, December 16, 2011
Mini Cheesecakes
I know I am sporadic at best when doing this. It's just been insane.
I use the foil cupcake liners, put a vanilla wafer on the bottom of the liner, IN the bottom, not outside on the bottom. Put a teaspoon of cream cheese filling or if you want to be artsy-fartsy, I use a 1T disher, It's a tiny ice cream scoop that I use for most cookies. and top that with cherry, strawberry, Raspberry or blueberry pie filling. you can get the tubs of cheesecake filling or make your own as long as it's no- bake.
For mine I put 8 oz of cream cheese at room temp in a medium mixing bowl, add 1/2 cup of granulated sugar, Beat with electric mixer until the consistency of thick cake battle, and fold in 12 oz container of non dairy whipped topping. I can make it for half the cost of what it is to buy it.
Now on to find what I am going to wear tonight.
I use the foil cupcake liners, put a vanilla wafer on the bottom of the liner, IN the bottom, not outside on the bottom. Put a teaspoon of cream cheese filling or if you want to be artsy-fartsy, I use a 1T disher, It's a tiny ice cream scoop that I use for most cookies. and top that with cherry, strawberry, Raspberry or blueberry pie filling. you can get the tubs of cheesecake filling or make your own as long as it's no- bake.
For mine I put 8 oz of cream cheese at room temp in a medium mixing bowl, add 1/2 cup of granulated sugar, Beat with electric mixer until the consistency of thick cake battle, and fold in 12 oz container of non dairy whipped topping. I can make it for half the cost of what it is to buy it.
Now on to find what I am going to wear tonight.
Thursday, December 1, 2011
Creamy Clam Chowder
There are as many recipes for this as there are Chins in the China town phone directory. It's cold here for the first of December and soup is on the menu for dinner tonight.
2 cups diced potatoes
1 cup chopped celery
1 cup chopped onion
Put in 3qt Sauce pan, add the juice of two cans of minced clams and just enough water to cover. and simmer on med heat for 15-20 minutes until potatoes are soft.
Meanwhile, in a 6qt stock pot melt 1 stick of butter. when melted, whisk in 1/2 cup flour for a roux. cook that on medium heat for a minute or two, and add 1 qt of half and half. let that thicken up and by that time the vegetables are ready. pour the whole thing into the stock pot. stir to combine and let it simmer to thicken up again. Until it coats a spoon. add the drained minced clams and serve with thick slices of crusty Italian or french bread,
For a lower fat and calorie version, use fat free half and half, (I don't get it either) But it winter and some fat is good. I love clams so I use chopped clams or whole baby clams.
2 cups diced potatoes
1 cup chopped celery
1 cup chopped onion
Put in 3qt Sauce pan, add the juice of two cans of minced clams and just enough water to cover. and simmer on med heat for 15-20 minutes until potatoes are soft.
Meanwhile, in a 6qt stock pot melt 1 stick of butter. when melted, whisk in 1/2 cup flour for a roux. cook that on medium heat for a minute or two, and add 1 qt of half and half. let that thicken up and by that time the vegetables are ready. pour the whole thing into the stock pot. stir to combine and let it simmer to thicken up again. Until it coats a spoon. add the drained minced clams and serve with thick slices of crusty Italian or french bread,
For a lower fat and calorie version, use fat free half and half, (I don't get it either) But it winter and some fat is good. I love clams so I use chopped clams or whole baby clams.
Tuesday, November 15, 2011
Last of the Summer Wine
I don't drink but this recipe is good for those that long for the taste of summer just one more time before settling down to the heartier winter fare. By the way, my husband loves the show of the same name. My favorite character is Cleggy.
1/2 cup of raspberry Jam
1 T of Dijon mustard
6 skinless, boneless chicken breasts
1 cup of fresh or frozen raspberries (Thawed and Drained)
Spray a shallow baking dish with cooking spray, bake the chicken at 350* for 15 minutes. Combine the jam and mustard and brush over the chicken and bake for 10 more minutes or until done. When serving, sprinkle the raspberries over the chicken.
I serve this with mixed greens with raspberry vinaigrette and thick crusted bread. In the summer, you can grill the chicken over medium heat.
1/2 cup of raspberry Jam
1 T of Dijon mustard
6 skinless, boneless chicken breasts
1 cup of fresh or frozen raspberries (Thawed and Drained)
Spray a shallow baking dish with cooking spray, bake the chicken at 350* for 15 minutes. Combine the jam and mustard and brush over the chicken and bake for 10 more minutes or until done. When serving, sprinkle the raspberries over the chicken.
I serve this with mixed greens with raspberry vinaigrette and thick crusted bread. In the summer, you can grill the chicken over medium heat.
Monday, November 14, 2011
Sweet 16 birthday
My oldest turns 16 in 16 days. YIKES! In honor of her birthday, I am posting her favorite recipe.
CHICKEN ENCHILADAS
2 cups of shredded chicken
1 can of green chilies
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup sour cream
one package of burrito size tortillas
2 cups of shredded cheese
1 cup of sliced green onions
1 can of sliced olives.
combine the soups and sour cream together and smear two spoonfuls of mixture on the bottom of 13x9 pan add chicken and green chillies to the remaining mixture and put a spoonful of soup mixture in the center of warm tortilla and fold egg roll style, seam side down, in prepared pan. Complete with rest of Tortillas. you will end up with more soup mixture than tortillas and that is good. Cover the prepared tortillas with remaining soup mixture, Top with cheese, green onions and olives. Bake at 350* for 20 minutes or until hot. I serve it with Spanish rice and corn.
For my cooked chicken, I will get the boneless chicken breasts and cube it up and cook it with some lime juice and Green chilies. You can get the rotisserie chicken too.
Happy Birthday Jamie.
CHICKEN ENCHILADAS
2 cups of shredded chicken
1 can of green chilies
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup sour cream
one package of burrito size tortillas
2 cups of shredded cheese
1 cup of sliced green onions
1 can of sliced olives.
combine the soups and sour cream together and smear two spoonfuls of mixture on the bottom of 13x9 pan add chicken and green chillies to the remaining mixture and put a spoonful of soup mixture in the center of warm tortilla and fold egg roll style, seam side down, in prepared pan. Complete with rest of Tortillas. you will end up with more soup mixture than tortillas and that is good. Cover the prepared tortillas with remaining soup mixture, Top with cheese, green onions and olives. Bake at 350* for 20 minutes or until hot. I serve it with Spanish rice and corn.
For my cooked chicken, I will get the boneless chicken breasts and cube it up and cook it with some lime juice and Green chilies. You can get the rotisserie chicken too.
Happy Birthday Jamie.
Thursday, November 10, 2011
Common Sense
No Recipes today Just some helps to get ready for the holiday baking season,
Oven cleaning, Sure you can used the self cleaning function if you have it or Easy off or call your local Amway person and get a bottle of their totally awesome oven cleaner. Or you don't want the effort so make your own. Take
3 tsp Borax
1/4 cup vinegar
1/8 cup liquid dish soap
2 cups hot water
and mix it in a big spray bottle.
Wipe out your oven to remove the the loose bits and spray liberally. Sprinkle generously with baking soda, spray again to soak the baking soda, and let it sit overnight. Wipe it out with paper towels and wash down with hot soapy water, I love it as we have a dog and he feels he has to taste everything.
Gave your husband burnt offerings because you think they will reach their potential of being a god. Now your house smells like burnt popcorn? Simmer a cup of lemon juice on low for 15 minutes and it will neutralize the odor.
Last year I accidentally under cooked the turkey. Not going to happen again. So I just went to the appliance Center repair shop and got an oven Thermometer. I hung it in the middle of the rack in the middle of the oven and I turned the oven at 400 and when I heard the click, I checked the temperature and it was only 350* now I know I need to bump the temp to be 400* to be at the 350* I need to turn it up 50*
When you pull out a roast anything from the oven, tent it with foil. and put a heavy bath towel over the foil. it will keep it very hot.
Have a good Day!.
Oven cleaning, Sure you can used the self cleaning function if you have it or Easy off or call your local Amway person and get a bottle of their totally awesome oven cleaner. Or you don't want the effort so make your own. Take
3 tsp Borax
1/4 cup vinegar
1/8 cup liquid dish soap
2 cups hot water
and mix it in a big spray bottle.
Wipe out your oven to remove the the loose bits and spray liberally. Sprinkle generously with baking soda, spray again to soak the baking soda, and let it sit overnight. Wipe it out with paper towels and wash down with hot soapy water, I love it as we have a dog and he feels he has to taste everything.
Gave your husband burnt offerings because you think they will reach their potential of being a god. Now your house smells like burnt popcorn? Simmer a cup of lemon juice on low for 15 minutes and it will neutralize the odor.
Last year I accidentally under cooked the turkey. Not going to happen again. So I just went to the appliance Center repair shop and got an oven Thermometer. I hung it in the middle of the rack in the middle of the oven and I turned the oven at 400 and when I heard the click, I checked the temperature and it was only 350* now I know I need to bump the temp to be 400* to be at the 350* I need to turn it up 50*
When you pull out a roast anything from the oven, tent it with foil. and put a heavy bath towel over the foil. it will keep it very hot.
Have a good Day!.
Wednesday, November 9, 2011
It's been awhile
"Life is what happens when you are making other plans." yep, A broken wrist, and work and more work. I can't afford to take time off work for any of my jobs.
Now I can sit back and kinda relax today. It's going to be simple for dinner tonight.
My Pot roast
One good size beef arm roast. Get one that will feed your family.
I put it in the crock pot with 1 jar of beef gravy, 1 container of sliced mushrooms and a package of onion soup mix. Let it sit on low and serve with mashed potatoes.
Like Garlic mashed potatoes.
Peel and dice 2 potatoes per person, and add a clove of whole garlic for every 2 potatoes used. cover with water and boil until fork tender. drain and replace in hot pan to remove excess water. Mash with a bit of butter and milk. And PLEASE don't pull my Sister in laws act of using the food processor to mash potatoes. Then they will only be good for wallpaper paste. The blade breaks down the starch way too much and you get a pasty goo.
Honey glazed carrots would be good too.
Take a 2 pound bag of baby carrots, Steam them for about 20 minutes until tender, put in serving bowl with 3T of butter and 3T of honey or more to taste.
Yep it's that simple.
Now, to get the smell of burnt ramon noodles (ask Jamie) out of my house.
Now I can sit back and kinda relax today. It's going to be simple for dinner tonight.
My Pot roast
One good size beef arm roast. Get one that will feed your family.
I put it in the crock pot with 1 jar of beef gravy, 1 container of sliced mushrooms and a package of onion soup mix. Let it sit on low and serve with mashed potatoes.
Like Garlic mashed potatoes.
Peel and dice 2 potatoes per person, and add a clove of whole garlic for every 2 potatoes used. cover with water and boil until fork tender. drain and replace in hot pan to remove excess water. Mash with a bit of butter and milk. And PLEASE don't pull my Sister in laws act of using the food processor to mash potatoes. Then they will only be good for wallpaper paste. The blade breaks down the starch way too much and you get a pasty goo.
Honey glazed carrots would be good too.
Take a 2 pound bag of baby carrots, Steam them for about 20 minutes until tender, put in serving bowl with 3T of butter and 3T of honey or more to taste.
Yep it's that simple.
Now, to get the smell of burnt ramon noodles (ask Jamie) out of my house.
Wednesday, November 2, 2011
It's a cold & wet day
Yeah, it's that cold, Gray and cold.
I have 2 cups of milk scalding for bread. Actually cooling with 1/2 cup of sugar, 1/2 cup of shortening and 2T of salt. When this cools to room temperature, I will add it to 4 cups of sifted unbleached flour and 2 cups of whole wheat flour and 1/4c warm water with 3 packets of active yeast. Kneed until smooth and elastic, cover with a clean damp dishtowel and place in oven to rise for 90 minutes. Punch down, and recover, and let it sit to rise for another 90 minutes. work into loaves and let rise another 90 minutes or until double and bake at 350* for 20 minutes or unto the loaves sound hollow.
To go with the bread, I am thinking Clam chowder New England style.
I start with 2 cups of diced potatoes, 1 cup of thinly sliced celery, and 1 small onion thinly sliced. I add one bottle of clam juice and the juice of 2 cans of chopped clams and enough water to cover the vegetables if needed. Simmer for 15 minutes to cook. Meanwhile, I melt a stick of butter in a soup pot, add 1/2 cup of flour to make a roux, let that cook for a few minutes and add 2 quarts of half and half and make a white sauce. I let that simmer until it became thick enough to coat a spoon and add the vegetables with broth to the white sauce. let simmer until it thickens up again and add the chopped clams. Serve hot with the warm bread and lots of butter and Jam.
Yep, that is what is for dinner tonight!
I have 2 cups of milk scalding for bread. Actually cooling with 1/2 cup of sugar, 1/2 cup of shortening and 2T of salt. When this cools to room temperature, I will add it to 4 cups of sifted unbleached flour and 2 cups of whole wheat flour and 1/4c warm water with 3 packets of active yeast. Kneed until smooth and elastic, cover with a clean damp dishtowel and place in oven to rise for 90 minutes. Punch down, and recover, and let it sit to rise for another 90 minutes. work into loaves and let rise another 90 minutes or until double and bake at 350* for 20 minutes or unto the loaves sound hollow.
To go with the bread, I am thinking Clam chowder New England style.
I start with 2 cups of diced potatoes, 1 cup of thinly sliced celery, and 1 small onion thinly sliced. I add one bottle of clam juice and the juice of 2 cans of chopped clams and enough water to cover the vegetables if needed. Simmer for 15 minutes to cook. Meanwhile, I melt a stick of butter in a soup pot, add 1/2 cup of flour to make a roux, let that cook for a few minutes and add 2 quarts of half and half and make a white sauce. I let that simmer until it became thick enough to coat a spoon and add the vegetables with broth to the white sauce. let simmer until it thickens up again and add the chopped clams. Serve hot with the warm bread and lots of butter and Jam.
Yep, that is what is for dinner tonight!
Tuesday, November 1, 2011
Thanksgiving Turkey
Hold your horses! Halloween was just last night. we have time, don't we? Ummm No, Not really. With my work schedule as hectic as it is and bazaar and irregular, I am thinking about the Turkey now.
The first time I cooked a bird, was the first thanksgiving my husband and I were married and I was a week away from giving birth to child unit one. But I held in there and Got dinner done. I called mom a few times to get a recipe or two. Not that I had to remember but being 39 weeks pregnant does kill brain cells or at least stops the thinking process or at least slows it down because I was drawing blanks.
16 years later, and I have perfected it all other than pie crusts. I am grateful for the time I was able to help my mom last year make the crusts for the pies so for the next few weeks I can perfect the technique.
Oh and if you haven't picked up on it yet, I am a big fan of Alton Brown so this is the brine off "Good Eats Thanksgiving" I Heart you Alton!!!!!!!
Start off with 1 gallon of vegetable broth. Don't use the low or no sodium kinds. You need the salt for the brine. Then add 1 cup of salt, 1/2 c of brown sugar, 1T of pepper corns, 1/2T each of Allspice berries, and candied or spiced Ginger. That needs to come to a full boil to help soften if not dissolve the solids. Let it cool to room temperature and refrigerate to keep cool. You can make this up 3 days before as there is a TON of things to do in the days leading up to thanksgiving.
The night before you cook the bird, If you buy a frozen one, please thaw out in the fridge for a week before cooking. If you buy fresh, great, Just make sure you remove the giblets and neck out of the cavities of the bird before you put it in a food grade 5 gallon bucket. (call your local bakery and ask if you can get a bucket the frosting comes in that is just the right size, you need the lid too.) Rinse the bird in cold water and place breast side down in bucket. Add the brine and one gallon of heavily iced water. basically it's a gallon of ice with water to fill the space between the ice cubes. Secure the lid on tightly and put it in a cool corner of your kitchen or since it's winter in North America a cool corner of the garage. Rotate the bird after 4 hours like put the breast up. The sodium in the brine will be a preservative and prevent the build up of harmful bacteria.
How does a brine work? To my understanding, there is moisture in the muscle of bird. When you put the bird in the salted brine, the moisture is pulled out of the muscle but it's replaced by the brine, bringing the seasonings of the pepper, allspice, and ginger with it.
The first time I cooked a bird, was the first thanksgiving my husband and I were married and I was a week away from giving birth to child unit one. But I held in there and Got dinner done. I called mom a few times to get a recipe or two. Not that I had to remember but being 39 weeks pregnant does kill brain cells or at least stops the thinking process or at least slows it down because I was drawing blanks.
16 years later, and I have perfected it all other than pie crusts. I am grateful for the time I was able to help my mom last year make the crusts for the pies so for the next few weeks I can perfect the technique.
Oh and if you haven't picked up on it yet, I am a big fan of Alton Brown so this is the brine off "Good Eats Thanksgiving" I Heart you Alton!!!!!!!
Start off with 1 gallon of vegetable broth. Don't use the low or no sodium kinds. You need the salt for the brine. Then add 1 cup of salt, 1/2 c of brown sugar, 1T of pepper corns, 1/2T each of Allspice berries, and candied or spiced Ginger. That needs to come to a full boil to help soften if not dissolve the solids. Let it cool to room temperature and refrigerate to keep cool. You can make this up 3 days before as there is a TON of things to do in the days leading up to thanksgiving.
The night before you cook the bird, If you buy a frozen one, please thaw out in the fridge for a week before cooking. If you buy fresh, great, Just make sure you remove the giblets and neck out of the cavities of the bird before you put it in a food grade 5 gallon bucket. (call your local bakery and ask if you can get a bucket the frosting comes in that is just the right size, you need the lid too.) Rinse the bird in cold water and place breast side down in bucket. Add the brine and one gallon of heavily iced water. basically it's a gallon of ice with water to fill the space between the ice cubes. Secure the lid on tightly and put it in a cool corner of your kitchen or since it's winter in North America a cool corner of the garage. Rotate the bird after 4 hours like put the breast up. The sodium in the brine will be a preservative and prevent the build up of harmful bacteria.
How does a brine work? To my understanding, there is moisture in the muscle of bird. When you put the bird in the salted brine, the moisture is pulled out of the muscle but it's replaced by the brine, bringing the seasonings of the pepper, allspice, and ginger with it.
Sunday, October 30, 2011
Chilli for a chilly night
Halloween is tomorrow night. It's going to be cold, and cold here in the Heartland tomorrow night. Chili is something that can be quick, easy, and yummy.
I start by browning a pound or two of cut up round steak with a medium onion chopped in a couple of tablespoons of bacon drippings. When it's been well browned, I add it to my crock pot and add 3 cans of dark red kidney beans drained and rinsed, One can of diced tomatoes with juice, one Jar of salsa, (that is going to be your heat) A jar of chili sauce, and if you like your chili wet, you can add spicy tomato juice. Simmer on low for 6 hours. I serve my chili on tortilla chips, topped with sour cream, cheese, and a side of corn bread. If I feel really lucky, I will make Cinnamon rolls too.
When growing up in Soda Springs, For school lunch every so often, the cooks would make chili from scratch or at least the way I make chili by opening cans and letting everything simmer for a few hours. It was always served with cinnamon rolls. My mom, being a school teacher, could put in an order for those rolls and when she brought them home at the end of day, they were very good with a glass of cold milk. For easy rolls, Just get the Rhodes Frozen cinnamon rolls that you just put in the oven and bake from their frozen state.
Happy Eats!
I start by browning a pound or two of cut up round steak with a medium onion chopped in a couple of tablespoons of bacon drippings. When it's been well browned, I add it to my crock pot and add 3 cans of dark red kidney beans drained and rinsed, One can of diced tomatoes with juice, one Jar of salsa, (that is going to be your heat) A jar of chili sauce, and if you like your chili wet, you can add spicy tomato juice. Simmer on low for 6 hours. I serve my chili on tortilla chips, topped with sour cream, cheese, and a side of corn bread. If I feel really lucky, I will make Cinnamon rolls too.
When growing up in Soda Springs, For school lunch every so often, the cooks would make chili from scratch or at least the way I make chili by opening cans and letting everything simmer for a few hours. It was always served with cinnamon rolls. My mom, being a school teacher, could put in an order for those rolls and when she brought them home at the end of day, they were very good with a glass of cold milk. For easy rolls, Just get the Rhodes Frozen cinnamon rolls that you just put in the oven and bake from their frozen state.
Happy Eats!
No Peeking Chicken
No Peeking!
My mom found this recipe in a cookbook she received from one of the many moving companies we used over the years. The book itself has been lost, or in true family form, it's in a tote in a storage unit somewhere and it's just getting the time to find it. At least it's not in a box, in a van, DOWN BY THE RIVER! When the grocery store would have chicken hindquarters on sale, I knew this is what we would be having for Sunday Dinner. Especially when we had Church from 1-4 which in all actuality is was 12:30 to 4:30 or later. Mom was ward organist so she had to be there early for prelude, and then depending on what was going on like BYC or other presidency meetings right after church, we wouldn't always be right home.
1 cup of long grain rice
4 chicken hindquarters
1 can each of cream of mushroom soup and cream of chicken soup
1 now empty can of milk.
1 envelop of onion soup mix
Spray a 13x9 baking dish with non stick cooking spray and spray it well. None of that 2 second spray and the pan is coated. You don't want the rice to stick. add the rice to the pan and shake it down to an even level. Top that with chicken. Combine the soups and milk together and pour over chicken. Top with the onion soup mix. cover tightly with foil and bake for 3 hours at 350* and NO PEEKING in the three hours it's in the oven. If you look, the rice won't get done and stay crunchy. Not good.
This is why it's the perfect dish for afternoon church goers. You aren't home to peek at the chicken. And if you are like my family, and gone for 4 hours and you are lucky enough to have a a timed bake setting on your oven, you can set the oven to start at a specific time and end 3 hours later. We would make this up just right before we left for church and put it in a cold oven and when we got home, it would be just ready to come out and be cool enough to eat after we changed our clothes (Yeah like we really did that)
My husband is drilling something so I better go see what he is up to.
see you next post!
My mom found this recipe in a cookbook she received from one of the many moving companies we used over the years. The book itself has been lost, or in true family form, it's in a tote in a storage unit somewhere and it's just getting the time to find it. At least it's not in a box, in a van, DOWN BY THE RIVER! When the grocery store would have chicken hindquarters on sale, I knew this is what we would be having for Sunday Dinner. Especially when we had Church from 1-4 which in all actuality is was 12:30 to 4:30 or later. Mom was ward organist so she had to be there early for prelude, and then depending on what was going on like BYC or other presidency meetings right after church, we wouldn't always be right home.
1 cup of long grain rice
4 chicken hindquarters
1 can each of cream of mushroom soup and cream of chicken soup
1 now empty can of milk.
1 envelop of onion soup mix
Spray a 13x9 baking dish with non stick cooking spray and spray it well. None of that 2 second spray and the pan is coated. You don't want the rice to stick. add the rice to the pan and shake it down to an even level. Top that with chicken. Combine the soups and milk together and pour over chicken. Top with the onion soup mix. cover tightly with foil and bake for 3 hours at 350* and NO PEEKING in the three hours it's in the oven. If you look, the rice won't get done and stay crunchy. Not good.
This is why it's the perfect dish for afternoon church goers. You aren't home to peek at the chicken. And if you are like my family, and gone for 4 hours and you are lucky enough to have a a timed bake setting on your oven, you can set the oven to start at a specific time and end 3 hours later. We would make this up just right before we left for church and put it in a cold oven and when we got home, it would be just ready to come out and be cool enough to eat after we changed our clothes (Yeah like we really did that)
My husband is drilling something so I better go see what he is up to.
see you next post!
Friday, October 28, 2011
What Dreams will reveal...
In a totally former life, I was an assistant teacher for Utah school for the Deaf and Blind for the Pre-K and Kindergarten classes. For Snacks we sometimes got the Smuckers uncrustables PB&J sandwiches and sometimes we got them for lunch as well. A couple of times during the school year we would have a big surplus of these frozen delights so we made our own stuffed french toast. I hadn't had one of these is over 8 years and I was dreaming about them last night. Must be time to make them again.
All it is is eggs, milk and a few dashes of Cinnamon whisked together for the batter, Dip the frozen sandwiches into the mix, and fry like you do french toast. The Sandwiches have to be in a frozen state or they don't stay together while they are cooking. They do completely thaw out and get warmed up on the inside while cooking It's very yummy. I will have to do that for Breakfast Sunday Morning.
As for now I have to get ready for work and I have less than 10 minutes remaining on my lap top battery.
Carry on!
All it is is eggs, milk and a few dashes of Cinnamon whisked together for the batter, Dip the frozen sandwiches into the mix, and fry like you do french toast. The Sandwiches have to be in a frozen state or they don't stay together while they are cooking. They do completely thaw out and get warmed up on the inside while cooking It's very yummy. I will have to do that for Breakfast Sunday Morning.
As for now I have to get ready for work and I have less than 10 minutes remaining on my lap top battery.
Carry on!
Thursday, October 27, 2011
Steak Florentine
A few weeks ago, the boyz schools had their book fair that just happened to coincide with parent teacher conferences. The Horror! So having kids that like to read I got dragged through the libraries of their respective schools. While each boy got to pick out one new book, I got me a new cookbook. This one has simple meals 30 minutes or less. Tonight, I tried out one of the recipes. It was really good and healthy and I am going to make it again.
Start out with about a pound of top round steak, 3/4 to 1 inch thick, sliced in about 1/2 inch strips. Brown that in a tablespoon of oil, drain, and add one more tablespoon of oil and add one small onion thinly sliced. when the onion gets soft, add the meat back in, along with 4 cups of fresh spinach season with salt and pepper to taste and and one can of cream of mushroom soup and let it come to a simmer and serve over fresh sliced tomatoes.
For the sides, I did wild mushroom and herb couscous and canned green beans
Start out with about a pound of top round steak, 3/4 to 1 inch thick, sliced in about 1/2 inch strips. Brown that in a tablespoon of oil, drain, and add one more tablespoon of oil and add one small onion thinly sliced. when the onion gets soft, add the meat back in, along with 4 cups of fresh spinach season with salt and pepper to taste and and one can of cream of mushroom soup and let it come to a simmer and serve over fresh sliced tomatoes.
For the sides, I did wild mushroom and herb couscous and canned green beans
Tuesday, October 25, 2011
Porcupine Balls!!!!!
What? Is that the special at the Road Kill Cafe? You know the one, where the spoons are just as greasy as the hair of the cook working the grill. You can write your name in the residue on the table and the waitress is 199 years old.
No Not really but we all know dives like that.
I was reading a book a long time ago about a single dad and he was trying to hold his family together the best that he could after his wife left him. One of the kids' teachers notice that the oldest was missing a lot of school and checked in on her student and becomes the after school care the kids needed while dad was working. This is one of the recipes in the book.
I once read cooking is something you do for your family. But when you’re alone you sometimes have to treat yourself like family. And now that my apartment’s redolent with the smell of food it feels more like a home than a box where I hang my hat. Waiter Rant, 01-10-10
No Not really but we all know dives like that.
I was reading a book a long time ago about a single dad and he was trying to hold his family together the best that he could after his wife left him. One of the kids' teachers notice that the oldest was missing a lot of school and checked in on her student and becomes the after school care the kids needed while dad was working. This is one of the recipes in the book.
- 1 pound ground beef
- 1 pound ground pork
- 2/3 cup long-grain rice, uncooked
- 1/2 cup water
- 1/4 cup finely chopped onion
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 teaspoons Worcestershire sauce
Mix everything together and shape into just bigger than bite size meat balls. The rice will be the quills of the porcupine.
Drop into boiling tomato soup and simmer for 30 minutes or until done.
Yep it's that simple!
Saturday, October 22, 2011
stomach virus suck!!!!
It started Thursday afternoon with my oldest child unit, After school, Then my youngest kinda got it, Didn't throw up but did have the "Hershey Squirts". I got it Friday about 3 AM with the Hershey squirts and throwing up. My husband got it Friday Afternoon. It's now Saturday afternoon and other than a few squirts here and there on my end. we seem to be on the upswing.
Here is what I used to treat the tummy aches and the aches of the virus,
Ginger Tea
I was told by my Maternal Grandmother, that her great grandmother learned the healer's art from the Indians as they lived in Kanesville, Iowa before moving west. For the tea it's 1/8t of ground ginger in a small tea cup, add enough hot water to make a cup, and let it steep for 5 minutes as it cools down. Just sip it and don't drink the ginger at the bottom of the cup.
We kept Ginger ale on hand, That is good for tummy aches too. 7-up for re hydration, Especially with a squirt of lemon juice and lime juice over ice. There is something about the citric acid that helps with upset tummies.
For the runs, Banana, rice, Applesauce and dry toast. I know what makes this work, They each have fiber that expands in the intestinal track and absorbs the liquid so you aren't running to the bathroom so much.
While you are in the recovery mode, after it seems that you are going to die because your insides want to be on the outside and you are not going to explode but IMPLODE, (And I think that valet services should be offered at the Hospital ER because you can't call for an ambulance for yourself...)
Just good old Campbell's Chicken Noodle soup and crackers if you think you can tolerate them. At least if you are not on par, and toss it up, it tastes the same coming up.
That is it for today. I have laundry to do and a nap to take.
I will post the recipe for dinner tomorrow as soon as I know what it is.
Carry on!
Here is what I used to treat the tummy aches and the aches of the virus,
Ginger Tea
I was told by my Maternal Grandmother, that her great grandmother learned the healer's art from the Indians as they lived in Kanesville, Iowa before moving west. For the tea it's 1/8t of ground ginger in a small tea cup, add enough hot water to make a cup, and let it steep for 5 minutes as it cools down. Just sip it and don't drink the ginger at the bottom of the cup.
We kept Ginger ale on hand, That is good for tummy aches too. 7-up for re hydration, Especially with a squirt of lemon juice and lime juice over ice. There is something about the citric acid that helps with upset tummies.
For the runs, Banana, rice, Applesauce and dry toast. I know what makes this work, They each have fiber that expands in the intestinal track and absorbs the liquid so you aren't running to the bathroom so much.
While you are in the recovery mode, after it seems that you are going to die because your insides want to be on the outside and you are not going to explode but IMPLODE, (And I think that valet services should be offered at the Hospital ER because you can't call for an ambulance for yourself...)
Just good old Campbell's Chicken Noodle soup and crackers if you think you can tolerate them. At least if you are not on par, and toss it up, it tastes the same coming up.
That is it for today. I have laundry to do and a nap to take.
I will post the recipe for dinner tomorrow as soon as I know what it is.
Carry on!
Wednesday, October 19, 2011
What is for dinner for us?
When I was at the Grocery store this weekend, I found something in the freezer section where the family entrees are. This is put out under the On Cor brand and it's sliced turkey with gravy. Now what makes this different from the Turkey loaf with gravy? it's sliced and the store had it on sale for 2 dollars a box. Each box served 6 so I got a few boxes. You can't beat the price and we have eaten their Salisbury streak and gravy and it was pretty good. So All I have to do is make either mashed potato or stuffing.
Depending on what this afternoon brings, Mashed potatoes are just Peeled and cubed all purpose russet potatoes, enough water to cover. Boil for about 20 minutes or until you can put a fork in the potato bits and the potato falls off the fork. Drain, add some butter and mash and if they seem a bit stiff, add a splash of milk or cream.
hey, two recipes for one today...
Stuffing
Take a cup or two of chopped celery, one chopped onion and one stick of butter. Melt the butter in heavy gauge skillet until it is screaming hot. add the onion and celery and saute until tender. in a big bowl, I add a bag of stuffing mix. Not the stove top crap, but the peppridge farms or Mrs C's stuffing mix and when the celery and onion are ready. I add that to the stuffing mix. stir to combine. if it is too dry to your liking, I add a can or two of chicken stock to moisten it up. You can bake it or fry it at this point. If you chose to bake it, 350* for about 20 minutes. If you fry it, make patties and fry in a bit more butter.
"In France, cooking is a serious art form and a national sport." -- Julia Child, celebrity chef and cookbook author
My husband is pressing me to get out the door so I will see you all later!
Depending on what this afternoon brings, Mashed potatoes are just Peeled and cubed all purpose russet potatoes, enough water to cover. Boil for about 20 minutes or until you can put a fork in the potato bits and the potato falls off the fork. Drain, add some butter and mash and if they seem a bit stiff, add a splash of milk or cream.
hey, two recipes for one today...
Stuffing
Take a cup or two of chopped celery, one chopped onion and one stick of butter. Melt the butter in heavy gauge skillet until it is screaming hot. add the onion and celery and saute until tender. in a big bowl, I add a bag of stuffing mix. Not the stove top crap, but the peppridge farms or Mrs C's stuffing mix and when the celery and onion are ready. I add that to the stuffing mix. stir to combine. if it is too dry to your liking, I add a can or two of chicken stock to moisten it up. You can bake it or fry it at this point. If you chose to bake it, 350* for about 20 minutes. If you fry it, make patties and fry in a bit more butter.
"In France, cooking is a serious art form and a national sport." -- Julia Child, celebrity chef and cookbook author
My husband is pressing me to get out the door so I will see you all later!
Tuesday, October 18, 2011
Save the Day Tater Tot Casserole
If there is one recipe that is in every one's recipe box it's a version of this dish. If you have kids, you have tater tots in your freezer.
I was feeding some young men we call missionaries in our church and up until a few weeks ago, we could have them over to our house for dinner. We love having the Elders over for dinner. One, we get the house clean, two, I have 3 siblings that served full time missions and someone had to feed them and I have three children that have the potential to serve missions and they need to eat. One Elder that was from the East coast, never had Tater Tot Casserole. I was astonished. Truly astonished. My mother in law, bless her heart, had a recipe book from when my husband was in Junior High. She tried the recipe in there for tater tot casserole and she didn't like the recipe. When it got typed up, yes typed up and not put on a computer, the temperature and time weren't correct. the Tater tots were left cold and still frozen. When I married my Husband and my mother in law had me look that the recipe and sure enough, that was wrong with the whole thing, the oven wasn't hot enough and 10 minutes wasn't long enough to let the tater tots on top get hot.
Here is the basic recipe.
1 pound of ground beef, ( wanna go healthy? use turkey, ground chicken, or the 7/93 ground beef,
Season with Onion soup mix, ( I abhor a pantry that doesn't keep this on hand) and drain any visible fat.
Add a can of cream of mushroom soup. (again, want healthy go for the Fat free or reduced fat soup) Bring to a simmer and add half a bag of Tater tots. Stir to combine and let it come up to a simmer. Spoon into 13x9 baking dish and top with remaining tater tots. Bake at 400* for 20 minutes or until hot.
Sometimes I "GO GOURMET" and get the tater crowns and top the casserole with those rather than regular tater tots. My sister puts a bag of frozen veggies in with the soup. That just goes to show you that if you have a room of 20 Mormon Moms, you are going to get at least 20 different recipes for Tater Tot Casserole.
A good cook is like a sorceress who dispenses happiness.
I was feeding some young men we call missionaries in our church and up until a few weeks ago, we could have them over to our house for dinner. We love having the Elders over for dinner. One, we get the house clean, two, I have 3 siblings that served full time missions and someone had to feed them and I have three children that have the potential to serve missions and they need to eat. One Elder that was from the East coast, never had Tater Tot Casserole. I was astonished. Truly astonished. My mother in law, bless her heart, had a recipe book from when my husband was in Junior High. She tried the recipe in there for tater tot casserole and she didn't like the recipe. When it got typed up, yes typed up and not put on a computer, the temperature and time weren't correct. the Tater tots were left cold and still frozen. When I married my Husband and my mother in law had me look that the recipe and sure enough, that was wrong with the whole thing, the oven wasn't hot enough and 10 minutes wasn't long enough to let the tater tots on top get hot.
Here is the basic recipe.
1 pound of ground beef, ( wanna go healthy? use turkey, ground chicken, or the 7/93 ground beef,
Season with Onion soup mix, ( I abhor a pantry that doesn't keep this on hand) and drain any visible fat.
Add a can of cream of mushroom soup. (again, want healthy go for the Fat free or reduced fat soup) Bring to a simmer and add half a bag of Tater tots. Stir to combine and let it come up to a simmer. Spoon into 13x9 baking dish and top with remaining tater tots. Bake at 400* for 20 minutes or until hot.
Sometimes I "GO GOURMET" and get the tater crowns and top the casserole with those rather than regular tater tots. My sister puts a bag of frozen veggies in with the soup. That just goes to show you that if you have a room of 20 Mormon Moms, you are going to get at least 20 different recipes for Tater Tot Casserole.
A good cook is like a sorceress who dispenses happiness.
Monday, October 17, 2011
The Next Best Thing to Mashed Potatoes
I think I have discovered the best thing before sliced bread. If my picky eater, (yes he may look 100% my side of the family but he is as picky as his Uncle Mike when it comes to what he will or will not eat) eats these then they are great.
I get the "B" size potatoes. The ones that come in a gallon size zip lock bag at my grocery store. They are not big enough to be in the "A" size bags but bigger than seed potatoes. There have been times when I couldn't get to the store that sells them and some of the other stores sell the Green Giant packaged of different colored potatoes. They are more expensive than just the regular russet potatoes so it's a great splurge on my part to get them vs the regular potatoes.
I cut the potatoes in to bigger than bite size chunks. Why? Because they will cook down to bite size when baked. I drizzle them in canola oil. You can use olive oil I don't because I don't like the taste. I will get into that in another post. How much I used is dependent on how much of cut up potato I have. I eye ball it to be about 1/8 a cup per pound of potato. "THAT IS TOO MUCH!" Like I said, I eyeball it and at least my potatoes don't stick to the baking dish very often. And I don't peel them. If I were to use regular Russets, then yes I would peel them but with the baby potatoes, the skin isn't hard.
To that I add a package of seasoning mix I have on hand. Onion and mushroom soup mix, I really like the savory Garlic and Herb that Lipton puts out and my daughter really likes when I put a package of Hidden Valley Ranch with the potatoes. Of course I don't put them in all at once. Just a packet at a time. One packet will effectively flavor 5 pounds of cut up potatoes. I add everything to a 13x9 baking dish and let it sit in a moderate oven of *350 degrees for about an hour.
Sit back and let your family enjoy the goodness.
By the way, What was the greatest thing before sliced bread?
I get the "B" size potatoes. The ones that come in a gallon size zip lock bag at my grocery store. They are not big enough to be in the "A" size bags but bigger than seed potatoes. There have been times when I couldn't get to the store that sells them and some of the other stores sell the Green Giant packaged of different colored potatoes. They are more expensive than just the regular russet potatoes so it's a great splurge on my part to get them vs the regular potatoes.
I cut the potatoes in to bigger than bite size chunks. Why? Because they will cook down to bite size when baked. I drizzle them in canola oil. You can use olive oil I don't because I don't like the taste. I will get into that in another post. How much I used is dependent on how much of cut up potato I have. I eye ball it to be about 1/8 a cup per pound of potato. "THAT IS TOO MUCH!" Like I said, I eyeball it and at least my potatoes don't stick to the baking dish very often. And I don't peel them. If I were to use regular Russets, then yes I would peel them but with the baby potatoes, the skin isn't hard.
To that I add a package of seasoning mix I have on hand. Onion and mushroom soup mix, I really like the savory Garlic and Herb that Lipton puts out and my daughter really likes when I put a package of Hidden Valley Ranch with the potatoes. Of course I don't put them in all at once. Just a packet at a time. One packet will effectively flavor 5 pounds of cut up potatoes. I add everything to a 13x9 baking dish and let it sit in a moderate oven of *350 degrees for about an hour.
Sit back and let your family enjoy the goodness.
By the way, What was the greatest thing before sliced bread?
Sunday, October 16, 2011
Hello World
Welcome to my little neck of the world wide web. The purpose this blog is to share a passion of mine. That Passion is cooking.
In a report from Great Brittan, Modern Mom's such as us, we have 21 recipes that we go to in a pinch verus the generation before us which had a repetorie of just 17. Because this is going out into the world, I am sure somewhere out there in the Matrix, someone has the same recipes so it seems I am copying anything, Just remember, "Great Minds Think Alike" and we all related if we go back far enough in the family trees.
Feel Free to post your own family favorites and come here and sit among the quietness when you are trying to find something to feed your family.
Some people eat to live, Others live to eat.
Happy workings!
In a report from Great Brittan, Modern Mom's such as us, we have 21 recipes that we go to in a pinch verus the generation before us which had a repetorie of just 17. Because this is going out into the world, I am sure somewhere out there in the Matrix, someone has the same recipes so it seems I am copying anything, Just remember, "Great Minds Think Alike" and we all related if we go back far enough in the family trees.
Feel Free to post your own family favorites and come here and sit among the quietness when you are trying to find something to feed your family.
Some people eat to live, Others live to eat.
Happy workings!
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