day to day cook: 2010

Monday, October 18, 2010

Pork and Papas

Oh yeah! This is such a yummy comfort food. And so simple to make. My husband says I must secretly be a Mexican trapped in a white girl's body because when I eat this I sop up all the juices with a tortilla and eat it like a side dish of bread.

I make this using leftover pork chops. If you don't have any leftovers, just cook them up real quick. You can find directions here. I use 3 pieces of pork to go with the following:

Chop 6 small potatoes into small pieces, season with salt, pepper, and a small amount of chili powder. Heat 2 tbsp olive oil in a large skillet over medium high heat. Brown the potatoes for about 10 minutes, stirring frequently. Turn heat down to medium low and splash potatoes with broth or water. Continue to cook, stirring occasionally, until potatoes are tender, about 20 minutes. Add water or broth as needed to keep potatoes from sticking to the bottom of the pan.

Chop the pork into bite size pieces. Add the pork into the pan with the potatoes. Stir and heat for a couple minutes.

I am ashamed to admit that my husband eats this with bbq sauce UGH, but it is best if you generously add homemade salsa on top. (And then eat it with some tortillas on the side, that's how us secret Mexican girls do it hehe)

Thursday, October 14, 2010

Basic Pork Chops

I use leftover pork chops in a few of my recipes, so I wanted to include directions for how to prepare pork chops. These are really basic preparations, so you can dress them up however you want.

Heat 2 tbsp olive oil in a large skillet over medium high heat. Season the pork chops generously with salt and pepper. Heat the pork chops for about 7 mins on each side, or until internal temperature is 160. (the cooking time will vary depending on the thickness of the chops) Remove the chops from the pan to a plate. Turn heat down to med low and add a small amount of beef broth or salad dressing (I like roasted red pepper) and heat while scraping up the browned bits from the pork chops on the bottom of the pan. Pour sauce over the top of the chops and serve immediately.

Like I said, I like to prepare extra so that I can use the leftover meat in a meal later in the week.

Tuesday, October 12, 2010

Maple and Brown Sugar Oatmeal

This is another super simple recipe. I am posting it because lately my husband has become obsessed with oatmeal. He use to insist that I purchase those extremely expensive individual serving packages because he loves the maple and brown sugar flavor, but since I have mastered the art of generously sweetening the homemade stuff, he likes this even better. Thank God because those packets are not easy on the pocketbook!

So, simply prepare your oatmeal according to directions. (Little hint here, it is just 2 parts water to 1 part oats, boil water, add oats and cook until water is absorbed and oats are soft) Then the real fun begins (yes, I get excited about the little things) For each cup of oats prepared, add the following:
2 tbsp real butter
2 tbsp brown sugar
2 tbsp real maple syrup

YUM YUM

Wednesday, October 6, 2010

Saucy Chicken and Pasta

Cut 1 1/2 lbs BLSL chicken breasts into palm size pieces. Heat 2 tbsp olive oil in a skillet over med-high heat. Place chicken in hot oil and saute 5 mins on each side or until browned. Meanwhile in a separate large skillet, heat on medium heat 8 oz tomato sauce, half of a 15 oz can of diced tomatoes with Italian seasoning, 2 tbsp balsamic vinegar, and 1/3 c. chicken broth. After chicken is browned, place in the sauce; cover and turn heat down to med low. Continue to cook chicken in sauce while you prepare 1 lb pasta.

Tuesday, October 5, 2010

Gingersnaps

There are a few fall recipes that signal that fall is here, and gingersnaps is one of them. You know the feeling, you are enjoying a cool, crisp fall day, taking in all the beautiful colors and scenes and you get the urge to make something. Something fall-ish. The smell of cinnamon and ginger surrounding these gooey cookies will definitely do the trick. Fall is here, and we have gingersnaps to prove it!

Blue Ribbon Gingersnaps

3/4 cup shortening

1 cup packed light brown sugar

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/2 cup sugar (for dipping)

1. Preheat oven to 375 degrees.

2. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.

3. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack.

Makes 3-4 dozen.

Homemade Potato Chips

Okay, you won't believe how simple it is to make these. This is our new favorite quick and easy side dish to make to go along with hot dogs, sloppy joes, or sandwiches.

Wash and slice the desired amount of potatoes.
Heat oil in a deep fryer or in a large skillet over med-high heat.
Place sliced potatoes in the oil and heat, moving the potatoes around every once in a while to cook evenly. When browned and crispy, remove from the oil to a paper towel lined plate. Press another paper towel on top of the chips and blot excess oil.

Saturday, October 2, 2010

Candy Cake

I made this candy cake for my now 7 and 9 year olds birthday party. It was super easy and received tons of compliments! I saw the idea online a while back and the kids loved it so I tucked it away. Unfortunately, I don't remember where I saw it, or I would give them the credit. ;)

Candy Cake
Prepare an 8 inch round layer cake from your favorite recipe or mix. Crush 3 mini butterfinger bars. Spread a small amount of chocolate frosting on top of one of the cake layers. Spread the crushed butterfingers over the frosting. Place the second layer on top and cover the entire cake generously with frosting. Separate kit-kat bars and place around the entire outside of the cake. I used almost three whole packages of the 10pks you can purchase at Walmart for $1. Sprinkle m&ms over the top. DONE

Friday, October 1, 2010

French Bread Pizza

Sometimes the meals I make are so simple, I feel silly even posting them. But I know that for me at least, the simple ideas are the ones I seem to overlook and then LOVE to inevitably prepare.

French Bread Pizza

Slice a loaf of French bread in half horizontally. Mix 8 oz tomato sauce with 2 tsp Italian seasoning, 1/2 tsp garlic powder and 1/2 tsp crushed red pepper flakes. Spread half of the sauce on each half of the bread. Top with grated mozzarella cheese and Parmesan cheese. Add any additional toppings desired. Place on a cookie sheet and bake at 400 for 10 minutes or until bread is crispy and cheese is melted.

Cool for 5 mins, then slice into 1 inch pieces.

Wednesday, September 29, 2010

Twice Baked Potatoes

Bake the desired amount of potatoes. (I cheat and bake them in the microwave, 4 mins each) Once baked, slice of a small piece of the top of each potato, about 1/2". Scoop the flesh out of each potato and place into a bowl. Mash the potato flesh with a fork. Add 1 tbsp butter and 1 tbsp sour cream for each potato. Also sprinkle in some salt and pepper. You can add whatever additional add ins you desire. Bacon bits and cheddar cheese are standard. Once mixed, scoop the potato mixture back into each potato shell. It will mound over the top. Top with additional shredded cheese. Bake for an additional 10 minutes to crisp up and melt cheese.

Saturday, September 25, 2010

Bacon Macaroni and Cheese

Today is my sons 9th birthday. :) He absolutely LOVES bacon so when I saw this idea on the cover of Family Circle, I knew I had to make my own version for him. Here it is:

Bacon Mac and Cheese

Fry up a lb of bacon, then finely chop when cool. Meanwhile, cook 1 lb pasta. Prepare 2 batches of white sauce EXCEPT substitute bacon grease for a portion of the butter. (Just measure the bacon grease when the bacon is done cooking, add melted butter to equal the full amount needed.) Melt either 1 1/2 c. shredded cheddar cheese or 16 American cheese slices into the white sauce. Place the pasta into a 13x9 dish and mix in the cheese sauce and the bacon. Shred an additional 1/2 c. cheddar cheese over the top. Bake at 350 for 10-15 mins or until bubbly and the cheese is melted.

Saturday, September 18, 2010

Chicken Spaghetti

I feel bad even posting a recipe like this because it seems so simple that anyone can make it! BUT I also know that I am ALWAYS on the look out for more recipes that are easy but delicious, and that definitely describes this chicken spaghetti! If you don't have any leftover chicken on hand, you will have to cook some up, but this meal will still be ready in a snap. And promise me that if you don't make it a habit to have some cooked chicken on hand for quick and easy meal preparation, you will check out these posts (planned-overs and roasted chicken) and start now! Help me help you people!

Shred up 2 cups leftover chicken. Heat 1 tbsp oil in a large skillet. Slice half a green pepper and saute in oil over med-high heat with 2 minced garlic cloves until tender crisp. Add a 26 oz can spaghetti sauce, the shredded chicken, 1 tsp crushed red pepper flakes and 2 tbsp chopped fresh Italian parsley. Cook just until heated through and flavors are blended. Serve over spaghetti or any type of pasta.

Saturday, August 21, 2010

Frozen Grasshopper Squares

28 oreos, divided
1 1/2 qt. mint chocolate chip ice cream, softened
1 (8 oz) tub whipped topping, thawed
hot fudge sauce

Line a 13x9"pan with foil, with ends of foil extending over sides. Crush 20 cookies, spread crumbs into bottom of pan. Spread ice cream evenly over crumbs in pan. Top with whipped topping. Freeze 3 hrs. Remove from freezer 15 minutes before serving. Lift dessert from pan with foil handles. Cut into 16 squares. Cut remaining oreos into halves and place on half on top of each square.

Friday, August 20, 2010

Chocolate Chip Cream Cheese Coffee Cake

1/2 c. butter
8 oz cream cheese
1 1/4 c. sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking powder
1/4 tsp salt
1/4 c. milk
1/2 c. mini chocolate chips

Topping:
1/4 c. sugar
1 tsp cinnamon
1/4 c. finely chopped pecans

Cream together butter, cream cheese, sugar, eggs and vanilla. Combine dry ingredients. Mix flour mixture into butter mixture a little at a time, until smooth. Mix in milk. Stir in chocolate chips.

Spoon mixture into a greased bundt pan or 2 greased loaf pans. Sprinkle topping on top. Bake at 350 for 50-55 minutes or until a knife inserted in center is almost completely dry.

Thursday, August 19, 2010

Almond Glazed Sugar Cookies

Cookies:

1 c. butter, softened
3/4 c. sugar
1 tsp almond extract
2 c. flour
1/2 tsp baking powder
1/4 tsp salt

Glaze:
1 1/2 c. powdered sugar
1 tsp almond extract
4-5 tsp water

sliced almonds

Preheat oven to 400. Cream butter, sugar, and almond extract in a large bowl. Reduce mixer speed to low and add remaining cookie ingredients. Beat for 2 mins or until well mixed.

Roll dough into 1" balls, place 2" apart on ungreased cookie sheet. Flatten each cookie with the bottom of a glass, buttered and dipped in sugar. Bake 7-9 mins or until edges are very lightly browned. Cool 1 min on pan, then remove to wire baking rack to cool completely.

Whisk glaze ingredients together. Spread or drizzle glaze over cooled cookies, and garnish with sliced almonds (icing will set quickly so it is a good idea to put almonds on each cookie immediately after glaze.

Wednesday, August 18, 2010

Meatball Subs

Prepare Saucy Meatballs, except substitute 1 (26 oz) can spaghetti sauce, or 2 c. homemade marinara.

Immediately after cooking meatballs, place 3-4 meatballs on a long roll, spooning additional sauce from the pan on top. Top meatballs with shredded mozzarella or sliced provolone cheese and grated parmesan cheese. Allow to sit for a few mins to melt the cheese, then serve.

Tuesday, August 17, 2010

Creamy Garlic Salad Dressing

1 c. mayo
1 c. buttermilk
2 tbsp lemon juice
1/2 tsp Worchestershire sauce
2 garlic cloves, pressed or finely chopped

Whisk all ingredients together.

Monday, August 16, 2010

Menu Plan Monday

Menu Plan 8/16-8/22

Monday:
breakfast~bagels
lunch~chicken tortilla soup
dinner~pork stir fry

Tuesday:
breakfast~oatmeal
lunch~chicken nuggets and french fries
dinner~fish, fried potatoes, biscuits, salad

Wednesday:
breakfast~blueberry muffins
lunch~sandwiches
dinner~meatball subs

Thursday:
breakfast~mini quiche
lunch~pasta
dinner~breakfast

Friday:
breakfast~chocolate chip coffee cake
lunch~quesadillas
dinner~supreme pizza

Saturday:
breakfast~french toast
lunch~leftovers
dinner~chicken alfredo

Sunday:
breakfast~cereal
lunch~go out
dinner~tacos

Saturday, August 14, 2010

Cream Cheese Swirl Brownies

Prepare favorite brownie batter. Pour into greased 13x9 pan.

Beat the following:
1 8oz package cream cheese, softened
1/2 c. butter, softened
1/2 c. sugar
2 eggs
1 tsp vanilla

Spoon cream cheese mixture over brownie batter and swirl into batter with a toothpick or knife. Bake brownies as directed, possibly adding another 3-5 minutes to the cook time.

Friday, August 13, 2010

Chicken Salad

My hubby and I absolutely LOVE chicken salad. There are so many ways to make it, but this is my favorite:

2 1/2 c. cooked chicken, shredded
1/2 c. mayo
1 tsp dijon mustard
2 tbsp-1/4 c. each of the following:
(I don't measure, I just throw it all together)
diced pickles (or relish)
chopped celery
chopped dried cranberries
chopped pecans or slivered almonds

Stir in some salt and pepper. Taste and add more of any desired ingredient.

Serve on bread, pita pockets, tortillas, croissants, rolls, or on top of a bed of lettuce.

Thursday, August 12, 2010

Saucy Meatballs

OMG! Talk about comfort food! These are so delicious, and are unbelievably easy to make.

Meatballs:
1 1/2 lbs. ground beef
1 c. bread crumbs
1 egg
1/4 c. milk
salt and pepper

Sauce:
1 c. ketchup
1 tsp garlic powder
2 tbsp sugar
2 tbsp Worchestershire sauce
2 tbsp white vinegar

Stir meatball ingredients together until well combined. Form into golf ball size balls and place in a 13x9 baking dish, seperated. Place baking dish in freezer for 15 mins.

Heat 2 tbsp oil in a large skillet over med-high heat. Roll meatballs in flour seasoned with seasoned salt. Place meatballs in oil and heat until they begin to brown. Remove back to baking dish. Top with sauce and place in oven at 375 degrees for 30-40 minutes.

Tuesday, August 10, 2010

Smothered Stuffing Pork Chops

I saw something similar to this on a cooking show and while theirs was dry and boring, my daughter and I agreed that we could make something similar that would be moist and tasty. Boy, were we right! This is yummy, yet easy to make, especially if you use planned-overs and use leftover stuffing from earlier in the week.

Heat 2 tbsp butter in a skillet over med-high heat. Finely chop one apple and saute in butter until soft. Remove apples from pan. Add 2 tbsp more butter into skillet. Season 6-8 pork chops with seasoned salt. Place chops in butter and heat about 7 mins on each side, until cooked to minimum internal temperature of 160. (cooking time will vary depending on thickness of chops) While chops are cooking, heat up 2 c. of leftover stuffing (or prepare packaged stuffing according to directions). Stir cooked apple pieces into stuffing and set aside. Remove chops from pan to a plate. Scoop stuffing onto chops and cover with paper towels to keep warm. Scrape up the browned bits in the pan. If grease is reduced drastically, add a small amount of butter to equal about 2 tbsp total. Sprinkle 2 tbsp flour into grease remaining in the pan and stir until smooth to make a roux. Gradually stir in 1 c. chicken broth and 1/4 c. whipping cream. Heat to boiling, reduce heat to med and stir continuously until thickened. Pour over stuffing and chops. Serve immediately.

Monday, August 9, 2010

Marinara Sauce

Every year, my daddy gives me a whole bunch of tomatoes from his garden. I love tomatoes, and marinara sauce is one of my favorite uses for them. I will make up big batches of this and freeze them so I can enjoy the fresh tomato taste all year.

Marinara Sauce
To peel tomatoes:
Using a long handled fork or tongs, hold tomato directly over flame on stovetop (do not place into flame). Rotate and continue to hold over flame until the peel begins to bubble evenly around surface. Remove from heat and cut a slit in the peel. From there it will be easy to remove the peel from the tomato with your hands. (this is a messy job) If the peel does not remove easily, it needs to stay on top of the flame longer.
Once peeled, cut tomatoes in very small pieces. This recipe calls for 5 tomatoes, but you can easily alter the ingredient amounts to fit however many tomatoes you want to do.

Heat 1 tbsp olive oil and 2 tsp minced garlic in a skillet over med-high heat. Add tomatoes, 1 tsp sugar, 1/4 c. water, and 1 tbsp fresh chopped basil. Season with salt and pepper. Heat to boiling. Once it comes to a boil, reduce heat to med-low and simmer for about 10 minutes, until flavors are well blended and tomatoes are tender. Stir often and smash up some of the tomatoes as you stir.

Menu Plan Monday--Ethnic Foods

You may have noticed that a lot of the foods on my menu are foods that would be considered "ethnic". Yes, America does have it's own culture of traditional foods, like fried chicken, meatloaf and hamburgers. But the great thing about this melting pot of a country is that it is made up of such a variety of influences from other countries. Just taking a 15 minute drive through my town I see Mexican, Italian, Chinese, and Greek food restaurants. These and many other influences have helped me to bring a lot of variety to our menu. I wish I could visit one of these restaurants each day of the week, but it simply isn't in the budget. I can, however dream about what I would order and recreate these wonderful dishes at home. The last couple years we did a unit study with each unit being a different country. One of my favorite things was trying all the varying foods that went with each country. Glance through my previous Menu Plan Mondays and you will find plenty of ideas for "out of this country" meals. I promise there will be plenty in the future as well. ;)

Menu Plan 8/9-8/15

Monday:
breakfast~scones
lunch~baked potato soup
dinner~chicken tostadas

Tuesday:
breakfast~maple and brown sugar oatmeal
lunch~blt wraps
dinner~pasta with fresh marinara sauce and parmesan cheese

Wednesday:
breakfast~strawberry muffins
lunch~sandwiches, grapes, chips
dinner~smothered stuffing pork chops

Thursday:
breakfast~smoothies
lunch~quesadillas
dinner~saucy meatballs, mashed potatoes, green beans

Friday:
breakfast~cinnamon toast
lunch~chicken salad
dinner~4 cheese pizza

Saturday:
breakfast~blueberry pancakes
lunch~leftovers
dinner~burritos

Sunday:
breakfast~cereal
lunch~go out
dinner~polish sausage, mac and cheese, and corn

Saturday, August 7, 2010

Fluffy Peanut Butter Dip

1/2 c. peanut butter
1 c. vanilla yogurt
1/2 c. whipped cream
1/8 tsp cinnamon

Use a dip for fruit or graham crackers.

Friday, August 6, 2010

Raspberry Jello Dessert

"Fast Fruity Delight"

3/4 c. boiling water
1 pkg rapsberry flavored gelatin
2 c. fresh or frozen raspberries
1 c. whipped topping

Add boiling water to gelatin in a large bowl. Stir 2 min or until completely dissolved. Add berries, stir until gelatin starts to thicken. Stir 1/2 c. gelatin mixture into whipped topping with whisk until blended. Spoon into 4 dessert dishes. Cover with remaining gelatin mixture. Refrigerate 15 minutes or until set.

*recipe courtesy of Kraft Foods

Thursday, August 5, 2010

Crock Pot Chicken and Veggies

2 c. white sauce
1 1/2 lb. BLSL chicken breasts, cut into fourths
4 red potatoes, cut into small pieces
2 carrots, peeled and cut into small "matchstick" pieces
2 tbsp dijon mustard
1 tbsp dill

Combine all ingredients in a slow cooker. Cover and cook on low 6-7 hours. To serve, remove a piece of chicken and spoon a large amount of veggies and sauce on top.

Wednesday, August 4, 2010

BBQ Pork Sandwiches

Place a 3-4 lb. pork roast in the slow cooker with an entire bottle of BBQ sauce. Cook all day on low. When ready to serve, pull pork apart with a couple forks and stir up to make sure all the meat gets soaked with sauce. Serve on rolls with coleslaw and other desired side dishes.

Tuesday, August 3, 2010

Crock Pot Taco Casserole

1 1/2 lb. ground beef, cooked and drained (great pre-make project for food prep day)
1 tsp cumin
1/4 tsp chili powder
1 tsp garlic powder
1/2 c. beef broth
10 oz can red enchilada sauce (or 1 c. homemade)
15 oz can beans (pinto, black, or kidney), drained
4.5 oz can green chiles
1 c. corn
9 corn tortillas, ripped into small pieces

Combine all ingredients in a large crockpot. Cover and cook on high for 2-3 hours or low for 6-7 hours. Serve each portion with a handful of shredded cheddar cheese and a dollop of sour cream.

Monday, August 2, 2010

Menu Plan Monday--Summer Cooking

One of the things about the summer heat that gets to us day to day cooks is that it is just way too hot to cook! It is easy to get that lazy feeling from the heat, or dread turning on the oven, and end up going through the drive thru or ordering pizza. But there are ways to beat the heat and use it to your advantage. Here are few things that have helped me be able to get dinner on the table, even when the temperature is in triple digits.

Slow Cooker/Crockpot:
Crockpot cooking has a lot more benefits than just helping to save time. If you want a great meal without having to heat up the kitchen, you can't beat the crock pot. You can throw the ingredients in first thing in the morning and let them cook slowly all day, resulting in a homestyle meal and a cool kitchen. These wonderful kitchen appliances also use a relatively little electricity, which is nice when trying to keep that bill high enough.

Grill:
Using a propane or charcoal grill outside is the perfect option for a hot summer day. Not only can you avoid heating up the kitchen, but grilled food by definition is lighter and lower maintenance that a creamy casserole or hearty homecooked meal. Some marinated grilled chicken or steak, a few potatoes pre-baked in the microwave, and some corn on the cob and you have an entire healthy meal that can be made outside.

Lighter options:
Consider a few days a week that you can prepare lighter summer foods that are still family-filling choices. Soup, sandwiches, and salads of course are great options. Bring picnic foods to the table with side dishes like potato salad, macaroni salad, fresh fruit, etc. Not only do most of these foods require little heat to prepare, but they are also less "heavy" which is very important when you feel like you are melting from the summer weather.

Stay cool!

Menu Plan 8/2-8/8

Monday:
breakfast~croissants
lunch~spicy black bean soup
dinner~chicken cacciatore

Tuesday:
breakfast~cream of wheat
lunch~pasta
dinner~crock pot taco casserole

Wednesday:
breakfast~scrambled eggs with ham and cheese
lunch~mac n cheese
dinner~bbq pork sandwiches, coleslaw, macaroni salad

Thursday:
breakfast~banana bread
lunch~quesadillas
dinner~crock pot chicken and veggies

Friday:
breakfast~crumb cake
lunch~topped french fries
dinner~pizza, salad, breadsticks

Saturday:
breakfast~parfaits
lunch~leftovers
dinner~french toast

Sunday:
breakfast~cereal
lunch~go out
dinner~roasted chickens, mashed potatoes, stuffing, corn

Saturday, July 31, 2010

Waffles with Raspberry Sauce

Heat waffle iron while preparing batter.

2 eggs
2 c. buttermilk
1 tsp baking soda
2 c. flour
2 tsp baking powder
1/2 tsp salt
6 tbsp shortening

Beat eggs well. Combine dry ingredients. Beat in eggs, buttermilk, and 6 tbsp shortening until smooth. Pour 1/4 c. batter onto each section of the waffle iron and cook as directed. Remove from waffle iron with a fork and serve warm with the following raspberry sauce.

Raspberry Sauce:
1 pint fresh raspberries
4 tbsp sugar
juice of half an orange
2 tbsp cornstarch
1 c. water

Stir the cornstarch into the water. Combine remaining ingredients in a saucepan. Gradually stir cornstarch mixture into pan and heat over med-high heat until boiling. Reduce heat to med-low and heat, stirring occasionally for 5 minutes, or until slightly thickened. Cool for a few minutes, then puree with a blender or if you would like it chunkier, just mash up the large pieces with a fork. Strain through a sieve if desired. Serve warm.

Friday, July 30, 2010

Peach Coffee Cake

Peel and cut 4 peaches into 1" pieces.

Cream together:
1/4 c shortening
3/4 c. sugar
Add:
1/2 c. milk
1 egg

Combine:
1 1/2 c. flour
1/2 tsp salt
2 tsp baking powder

Stir flour mixture into sugar mixture.

Topping:
1/2 c. brown sugar
2 tbsp flour
2 tsp cinnamon
2 tbsp butter, melted

Pour 3/4 of the batter into a greased 13x9 pan. Top with peaches. Drop the remaining batter on top of peaches. Spread topping mixture over the top. Bake at 375 for 20-25 minutes.

Thursday, July 29, 2010

Cashew Chicken

Chop 2 carrots and 1 celery stalk. Heat 1 tbsp olive oil over med-high heat. Add the vegetables and stir-fry until crisp tender.

Stir together:
juice of one orange
1/2 c. water
1/4 c. honey
1/4 c. soy sauce
1 tbsp cornstarch
1 tsp garlic powder
1 tsp ground ginger

Stir sauce and 1/2 c. cashews into the vegetables. Cook, stirring constantly until sauce is thickened.

Stir in:
3 c. cooked chicken, diced or shredded

Serve with steamed rice.

Wednesday, July 28, 2010

Blueberry Muffins

This is a very basic muffin recipe. They are sweet, but not too sweet. They aren't quite as soft and buttery as the ones at your local coffee shop, but they are better for you, and definitely less expensive. You can substitute the blueberries with any fruit and play around with this recipe to suit your desires. If you find a great alteration, please feel free to share in the comments.

Combine in a large bowl:
2 c. flour
1 c. sugar
1 tbsp baking powder
1/2 tsp salt

Mix:
2 eggs
1/4 cup butter, melted
1 c. milk or buttermilk

Stir into dry ingredients just until combined. Gently stir in 1 c. blueberries (I chop the blueberries into smaller pieces first). Grease 12 muffin cups or use paper liners. Fill cups 3/4 full with batter. Bake at 375 for 20-22 minutes.

Tuesday, July 27, 2010

Sopes

Sopes are these wonderful little breads you can find in a Mexican market, or in the Mexican dairy section of your grocery store. If you have ever had a gordita from Taco Bell, the bread is like that but they are flat and small. You serve them like tostadas. So, go to your local store, find these awesome little breads and top them with the following:

cooked shredded beef, seasoned well (remember that AMAZING beef roast from last weekend? Use that or any leftover cooked beef roast)
sour cream
shredded cheese
diced tomatoes
shredded lettuce
taco sauce
chopped cilantro
whatever else you'd like

Monday, July 26, 2010

Menu Plan Monday--Smart Seasonal Shopping

A smart menu planner will always take advantage of the season. What's in season right now? For those of us in summer, we have stores and farmers markets abounding in fresh fruits, especially berries. And because they are so abundant right now, they are extremely inexpensive. Stock up when you find a good deal and plan your meals around what you buy. You can also use these items on food prep day and make up a bunch of muffins, breads, sauces, or whatever you can think of to use up the fresh fruit now and be able to enjoy them later. Other things that are a great deal during summer are fresh corn on the cob, ribs, ice cream and popsicles, and bottled drinks. Pay attention to what are the good seasonal sales and use them to your advantage. During the fall, stock up on apples and pumpkin. In winter you can get baking supplies for next to nothing. Spring yields eggs, chocolate, and lemons.

Check out what I am making this week with my summer seasonal finds:

Menu Plan 7/26-8/1

Monday:
breakfast~bagels
lunch~vegetable soup
dinner~roasted chickens, mashed potatoes, corn on the cob, cornbread

Tuesday:
breakfast~oatmeal
lunch~McDonalds :)
dinner~shredded beef sopes

Wednesday:
breakfast~blueberry muffins
lunch~grilled ham and cheese, cheese crackers, melons
dinner~ribs, asparagus, baked potatoes, rolls

Thursday:
breakfast~smoothies
lunch~pasta
dinner~cashew chicken, rice

Friday:
breakfast~peach coffee cake
lunch~quesadillas
dinner~meat lovers pizza, salad

Saturday:
breakfast~waffles with fresh raspberry sauce
lunch~leftovers
dinner~spaghetti no knife

Sunday:
breakfast~cereal
lunch~go out
dinner~beef enchiladas

Saturday, July 24, 2010

Amazing Beef Roast

I can't decide if it is more amazing because of the taste, or the ease to prepare. What do you think?

Amazing Beef Roast

Slice 4 potatoes and 2 carrots and place at the bottom of a greased crock pot. Cut numerous slits in the top of a 4-5 lb beef roast. Slice a few garlic cloves and place one slice in each of the slits in the roast. The more garlic, the better. Place roast in the crockpot and dump entire contents of a jar of pepperoncini peppers on top. Cover and heat on low for 6 to 10 hours. A-MAZ-ING

Friday, July 23, 2010

Dessert Pizza

Streusel
1-2/3 c. bread flour
2/3 c. white sugar
1/4 c. brown sugar
1/3 c. solid shortening
1/4 c. oil

Icing
1 c. powdered sugar
2 tbsp oil
1/2 tsp vanilla

Mix together streusel ingredients and store in closed container.
To make pizza: take pizza crust and add 1/2-1 tbsp oil to crust leaving 1/2 inch space around crust. Sprinkle cinnamon all around buttered crust. Top with 1 cup streusel mix(recipe above makes abo0ut 3 c. so you can either make multiple pizzas or save the extra streusel mix for a later time). Use a sifter if necessary to break up any lumps. Bake at 490 degrees for 7 1/2 minutes. Cover with aluminum foil halfway through to keep streusel from burning. Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk--1/2 tsp at a time until you have reached your desired consistency. When finished baking, allow to cool for a few minutes then top with icing in a circular pinwheel pattern. I usually ice the pizza with a sandwich bag with the end cut off. Serve warm.

Thursday, July 22, 2010

BBQ Chicken Wraps

Using leftover chicken from a previous meal makes throwing together chicken wraps for lunch super easy. Today I made bbq chicken wraps, using leftover bbq chicken from Monday. You could also just use plain chicken and add bbq sauce when assembling.

To assemble:
Spread a small amount of mayo or ranch dressing in the center of a tortilla (could also use a vinigrette for a healthier option)
place a couple leaves of lettuce and a slice of tomato
add a couple strips of bacon
and your bbq chicken
add some sliced or shredded cheese (I like monterrey jack here)
drizzle with additional bbq sauce
fold and eat!

Wednesday, July 21, 2010

Fish Tacos

mmmm...one of my favorite So Cal inspired dishes. For convenience, most of the time I use frozen fish fillets, but you can use fresh fish. Breaded and fried yields the best flavor.

cook fish as desired...like I said I just use some frozen breaded and fried fish fillets, cook in oven, then cut into small pieces. If you have small kids, fish sticks are a good option too.
steam corn tortillas
prepare tartar sauce and combine with taco sauce or salsa
cut cabbage in small pieces
shred cheddar and Monterrey Jack cheese
cut limes into wedges

Put all the ingredients out and let everyone build their own fish tacos. :)

Tuesday, July 20, 2010

Garlic Green Beans

Most of the time I just steam my green beans and call it a day, but sometimes I like them with a little more flavor.

Heat 1 tbsp olive oil in a skillet. Drain and add 2 cans green beans. Sprinkle with a generous amount of garlic pepper (could instead use fresh garlic, salt and pepper). Add some slivered almonds (1/4-1/2 cup) Stir and cook until heated through and flavors are well blended.

Monday, July 19, 2010

Menu Plan Monday--Quick Meals

You know me, I'm all about frugality. I will always tell you that it is worth it to invest time into making foods from scratch rather than paying for convenience. But that doesn't mean that I would condone spending hours and hours in the kitchen. News flash! Frugal meals do not have to take forever and quick meals do not need to cost a fortune. This weeks dinner menu features all meals that can be made in less than 30 minutes, yet are very inexpensive to make. Remember to check all the previous menu plan Mondays for more ideas make yourself a list of quick meal standbys that you can turn to when you need to get dinner on the table fast.

Menu Plan 7/19-7/25

Monday:
breakfast~yogurt with grape nuts
lunch~chicken chowder
dinner~lemon pork chops, baked potatoes, carrots, fry bread (cook potatoes 5-8 mins in microwave, then put in oven for 10 to crisp)

Tuesday:
breakfast~english muffins
lunch~sandwiches, applesauce, white popcorn puffs
dinner~bbq chicken, rice, garlic green beans

Wednesday:
breakfast~eggs and toast
lunch~ramen
dinner~fish tacos

Thursday:
breakfast~oatmeal
lunch~bbq chicken wraps
dinner~mini meatloaves, mashed potatoes, mixed veggies (prepare meatloaf in muffin pans to cook faster, you can also leave the peels on the potatoes and cut them in very small pieces to save time)

Friday:
breakfast~strawberry muffins
lunch~pasta roni
dinner~blt pizza (make ahead tip-have pizza crust in the freezer, pull out in the morning and pizza can be assembled in 5 minutes, cooked in 10)

Saturday:
breakfast~blueberry pancakes
lunch~leftovers
dinner~shrimp alfredo

Sunday:
breakfast~cereal
lunch~go out
dinner~amazing beef roast (put in slow cooker in the morning before church, dinner is ready whenever you want it)

Saturday, July 17, 2010

Oreo Chocolate Chip Cookies

2/3 c. real butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tbsp vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c. semisweet chocolate chips
1 c. crushed oreos

Heat oven to 375. Mix butter, sugars, egg and vanilla thoroughly. Combine dry ingredients. Stir into butter mixture. Add chocolate chips and oreos. Drop by rounded teaspoonfuls 2"apart on ungreased baking sheet. Bake 8 minutes. Cool slightly before removing from baking sheet.

Friday, July 16, 2010

Fruit Cobbler

One of my favorite things about summer is all the fresh fruits. An easy way to use up those fresh fruit into a yummy dessert is cobbler. This one is very basic and you can use any kind of fruit you want. My favorite is peaches!

1 c. sugar
1 c. flour
1 tsp salt
1 tsp baking powder
1/2 c. softened butter
1 egg, beaten
6 c. fresh fruit, peeled and sliced
additional 1/2 c. sugar
cinnamon
nutmeg

Stir fruit together with 1/2 c. sugar and let sit while you prepare the rest of the ingredients. Combine the first four ingredients in a large mixing bowl. Cut butter into dry ingredients. Mix in beaten egg. Place fruit in the bottom of a 8 or 9" square pan. Sprinkle with cinnamon and nutmeg. Spoon dough over the top of the fruit. Bake at 350 for 30-40 minutes.