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{ malaysian meal }

2012-02-06T16:45:00.001-07:00

Disclaimer: this is not by any means an authentic Malaysian meal. It’s a recipe I grew up with that we all loved and often had for birthdays. Brings back a lot of happy childhood memories!

2 to 2 1/2 lbs hamburger
1 can evaporated milk
1 can cream of mushroom soup
1 can sliced mushrooms
2 tsp curry powder
2 tsp turmeric
2 tsp salt
1 tsp chili powder

Brown hamburger. Add milk, soup, mushrooms, and seasonings. Simmer 2 hours.

Chop the following into small pieces:
1 1/2 to 2 peppers
3 tomatoes
1 cucumber
1 to 2 onions
5 sticks celery
3 bananas

Place in individual dishes; also the following:

3/4 cup peanuts
1 cup raisins
1/2 cup coconut
1 cup crushed pineapple

Serve with rice; layer on meat and then any combination of the fruit, veggies, etc. It's best with a little bit of everything!!

{ my italian lasagna }

2011-05-16T11:54:00.001-06:00

1 lb sweet Italian sausage
1 lb ground beef
1/2 cup chopped onions
2 cloves garlic, chopped
1 (28 oz) can crushed tomatoes
2 (8 oz) cans tomato sauce
2 (6 oz) cans tomato paste
1/2 cup water
2 Tbsp white sugar
2 tsp fresh basil leaves, chopped
4 Tbsp fresh parsley, chopped and divided
1 tsp salt
1 tsp Italian seasoning
1/2 tsp ground pepper
23 oz ricotta cheese
1/2 tsp nutmeg
1 egg
1 lb shredded mozzarella cheese
1 cup fresh grated Parmesan cheese
12 Lasagna Noodles

Brown the ground beef, Italian sausage, onions and garlic in large Dutch oven over medium-low heat until browned, about 6-9 minutes. Drain.

Add crushed tomatoes, tomato sauce, tomato paste and water. Gently stir into meat. Add sugar, basil, 2 Tbsp parsley, salt, Italian seasoning and pepper. Gently stir into sauce. Cover and simmer for 1 1/2 hours.

Get noodles soaking in hot water for 15 minutes. Meanwhile, mix together ricotta cheese, nutmeg, egg and remaining 2 Tbsp parsley.

Using a 9x13” pan, layer first 2 cups of meat sauce on bottom of pan, then 6 noodles, half ricotta cheese mixture, half mozzarella and half parmesan. Repeat all layers, saving a little cheese for the top, then add remaining meat and cheese.

Cover with foil. Bake in preheated oven at 350 for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes.
Serves 12.

Recipe source.

Photo Source.

{ jill’s pork tenderloin }

2011-05-16T10:55:00.001-06:00

3 lbs pork tenderloin (1 pkg. of 2 tenderloins), cut into 4 pieces total
1 lb bacon
¾ cups soy sauce
1 Tbsp minced onions
½ tsp garlic salt
1 Tbsp wine vinegar or white vinegar
¼ tsp salt
1 dash pepper
¾ cups brown sugar

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 400 degree oven for 20-25 minutes. Remove from oven, and let rest 5 minutes. Slice into 1/2” slices and serve.

Recipe and photo source.

{ asparagus risotto }

2011-05-13T14:14:00.001-06:00

1 pound asparagus
2 Tbsp butter
1/2 cup chopped shallots
1 cup arborio rice
1/2 cup dry white wine
About 4 cups chicken stock
1/2 cup freshly grated Parmesan cheese
Salt and pepper

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath. Drain from the ice water bath and set aside.

In a 3 or 4 quart saucepan, heat butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

While the shallots are cooking, bring the stock to a simmer in a saucepan.

Add the wine to rice mixture. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.

Gently stir in the Parmesan cheese and the asparagus. Add salt and pepper to taste. Serve immediately.
Serves 6.

Recipe and photo source.

{ hobo dinners }

2011-04-16T17:19:00.001-06:00

I’ve received quite a few comments on the hobo dinner in my menu plan. Some of you had never heard of them, and I promise once I let you in on this little secret you’ll be making it every week!

There’s a lot of variations to this recipe… I generally stick to farmer’s sausage for the meat (we have excellent fresh options available) and a lot of people do this while camping or at least over the fire, but I generally just do it in my oven or grill.

All you need is:

Aluminum foil
Meat of some kind (hamburger, farmer’s sausage, hot dogs, chicken, even salmon, shrimp, etc. possibilities are endless!)
Potatoes, quartered
Baby carrots or carrot sticks
Onions, mushrooms, peppers, zucchini, etc. cut into bite size pieces
Salt & pepper
Seasoning salt

Wrap individual amounts into little foil packets and bake at 350 for about an hour, maybe a little less. Enjoy!

Photo source here.

{ ranch potato casserole }

2011-01-30T13:47:00.001-07:00

This is one of our very favorite recipes of all time! It’s definitely not low-calorie, but it’s easy to lighten it up a little with light sour cream, etc. A great comfort food, it’s also really good to freeze and reheat later if you wind up with an extra pan full like I did this week!

6 to 8 medium red potatoes (about 2 to 2-1/2 pounds)
1/2 cup sour cream
1/2 cup prepared ranch-style dressing
1/4 cup crumbled cooked bacon
2 tablespoons fresh or freeze-dried chives
1 cup shredded cheddar cheese

Topping:
1/2 cup shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted

Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.
Combine the sour cream, dressing, bacon, chives and 1 cup cheese. Place potatoes in a greased 13-in. x 9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 329 calories, 23 g fat (11 g saturated fat), 53 mg cholesterol, 481 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein. (Weight Watchers = 9 Points Plus)

{ bruschetta chicken bake }

2011-01-26T19:53:00.001-07:00

I got this recipe from over at Mennonite Girls Can Cook (a great site with a nod to my ethnic background!) and I couldn’t resist because Bruschetta is one of my absolute favourite foods EVER!

Photo Source

Bruschetta Chicken Bake
1 19 oz. can diced tomatoes, undrained
1 pkg. (120 g) Stove Top stuffing mix for chicken
2 cloves garlic, minced
1 1/2 lbs. boneless, skinless chicken breasts
1 tsp basil leaves
1 cup Tex/Mex shredded cheese

Mix tomatoes, stuffing mix, garlic and basil.
(I used fresh basil...it adds a wonderful flavour.)
Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan.
Cover with stuffing mixture and sprinkle with cheese.
Bake 30 minutes at 375F...or until chicken is cooked through.
Enjoy now...or cover and refrigerate to serve later.

{ cobb salad }

2011-01-25T20:59:00.001-07:00

I got this recipe from Skinny Taste and it’s a great one for weight loss, but my hubby and kids loved it as well…

Cobb Salad -- 3.5 WW points

1/2 head of romaine, coarsely chopped
1/2 head of Boston lettuce (or Iceberg), coarsely chopped
2 hard-boiled large eggs, separated, whites and yolks finely chopped
5 slices of bacon, cooked and crumbled
1 ripe avocado, cut into 1/2-inch pieces
6 oz chicken breast, cooked and diced
2 tomatoes, finely chopped
1/2 cup blue cheese

Dressing -- 2 WW points per Tbsp
1/3 cup red-wine vinegar
2/3 cup olive oil
1 Tbsp Dijon mustard
1 tsp lemon juice
1 small clove garlic, crushed
Salt and pepper
Combine chopped lettuce in a large salad bowl.
Arrange the chicken, bacon, tomato, egg and avocado in neat rows over the greens.
Whisk vinegar, mustard, lemon juice, garlic, salt and pepper. Add the oil in a slow stream, whisking until it is emulsified. Serve separately.

chunky monkey pancakes

2011-01-22T17:24:00.001-07:00

I’m a huge fan of Our Best Bites… they have great recipes with pretty ordinary ingredients. Tradition in our house is pancakes for Saturday brunch and I was delighted to find this recipe, which was an instant hit with the boys! It’s great for using up those slightly over-ripe bananas your kids keep avoiding…

1 1/2 cups flour
3 Tbsp sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large or extra large egg
2 small-med ripe bananas
1/4 cups mini chocolate chips tossed with 2 tsp flour
Cooking Spray or butter for pan
1 cups maple syrup
1/2 cups peanut butter

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.
For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with a little butter and then pour on pancake batter. Use 1/4 cup batter for large pancakes (4-6") and 2 Tbsp for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.
Reheat syrup if necessary and pour over warm pancakes.
Yield:
28-30 2-3" pancakes (using 1/8 cup batter measure)
14-15 4-6" pancakes (using 1/4 cup batter measure)
Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 cup measuring cup and then fill the remainder with milk.

Photo courtesy of Our Best Bites.

creamy tomato soup

2010-08-23T21:16:00.001-06:00

Photo source

1 onion, chopped
2 Tbsp margarine
2x14 oz cans diced tomatoes
2x10 oz cans tomato soup
1 1/2 cups milk
1 tsp sugar
1/2 tsp dried basil
1/2 tsp tsp paprika
1/8 tsp garlic powder
8 oz pkg cream cheese, cubed

In a large saucepan, sauté onion in margarine over medium heat until tender. Stir in remaining ingredients except cream cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese and heat until melted. Serve immediately.

This is a quick gourmet twist on canned tomato soup. I usually leave the cream cheese out and use real butter, fresh herbs & garlic.

simple taco casserole

2009-08-10T13:57:00.002-06:00

1 lb ground beef
Onion
Salt & pepper to season
1 cup salsa
1 cup mayonnaise
1 tsp chili powder
Taco chips
Shredded cheese
Shredded lettuce
Sliced black olives
Green onions, chopped
Diced tomatoes

Brown beef with onion; add salt & pepper. Add salsa, mayonnaise and chili powder. In 9x13” pan, layer chips, meat and cheese. Bake at 350° for 20 minutes only. Spread with lettuce, olives, green onion and tomatoes. Serve with salsa and Mexican salad dressing, sour cream or 1000 island dressing. Simple but pretty, and a complete meal!

Note: Do not substitute Miracle Whip for mayonnaise. It incorporates a sweet flavor that is not entirely pleasant in this dish!

mexican salad dressing

2009-08-10T13:55:00.001-06:00

1-2 green onions
1 cup sugar
1 tsp salt
1/2 tsp pepper
1 tsp celery salt
3 tsp prepared mustard
1/3 cup vinegar
1/2 - 3/4 cup vegetable oil
3/4 - 1 cup Miracle Whip
2 Tbsp sour cream

Blend first 5 ingredients slightly in blender. Add remaining ingredients and blend well. Really good flavor. Great on taco salad or even potato salad!

vanilla rainbow cupcakes

2009-07-20T21:18:00.002-06:00

1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
food coloring

Preheat oven to 350°F and lightly butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Divide mixture evenly into bowls, into however many colors you want. Color the mixture with the food coloring.

Evenly fill the muffin cups with the color batters and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Buttercream Icing

2 cups confectioners sugar (icing or powdered sugar), sifted
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint if desired and garnish with multi-color sprinkles.

blueberry french toast

2009-05-01T21:20:00.002-06:00

12 slices white bread, crusts removed
2 packages (16 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter

Preparation:

Cut bread into 1-in cubes; place half in a greased 13" x 9" baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8

Ciabatta Sandwich

2009-04-11T19:03:00.002-06:00

Okay, I think it’s high time I got a new recipe out… and I have just the one! Perfect for spring and summer, this flavorful Ciabatta sandwich will be a hit with any age and gender. We sampled a similar version at our friends’ place in Ohio and I couldn’t wait to come home and try it!

Ciabatta Sandwich

1 large Ciabatta loaf*
Butter
Mayonnaise or Miracle Whip
Deli black forest ham, sliced thin
Deli smoked turkey breast, sliced thin
Thin sliced Cheddar cheese
Lettuce leaves
Thin sliced tomatoes
Thin sliced cucumbers
Renee's Mediterranean Greek dressing (or vinaigrette of your choice)

Slice open the loaf horizontally, spread with butter and lightly toast under broiler. Spread lightly with Mayo, then layer meat and veggies in order given. Salt and pepper if desired, then drizzle lightly with dressing. Cut into individual sizes and serve slightly warm. So yummy and gourmet!

*Note: Our local grocery store carries a bread called Mediterranean Bread which is delicious as well. The possibilities are as endless as available types of bread!

chef ramsay’s scrambled eggs

2009-02-09T12:30:00.005-07:00

Tech Guy and I have been on a gourmet cooking streak lately. We both love Gordon Ramsay and we found this video on how to scramble eggs the real way! I don’t really like eggs; usually avoid them as much as possible, but I have to admit these were pretty good! I’ve also included a recipe so you don’t have to watch the whole thing, but the video will make you drool…

Gordon Ramsay's Scrambled Eggs

6 eggs
25 g butter, cold and cubed
1 tablespoon creme fraiche (sour cream works great)

garnish:
fresh ground black pepper
chopped chives

Break eggs into a pan and add the cubed butter.
Stir over a medium heat until the eggs clump and then add the creme fraiche. Season.
Remove from heat when eggs are clumpy, but soft.
Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

italian beef stew

2009-02-02T21:20:00.001-07:00

If you know me, you know how I looove anything Italian. The more authentic the better, and my dream is to one day visit that gorgeous country... but for now I content myself with cooking and browsing magazines with the slightest hint of anything Italian. I found this recipe on Kalyn's site and it definitely appealed to that side of me, not to mention it's deliciously low carb and I had leftover roast beef to use up.

Leftover Roast Beef Italian Stew
(Makes about 2-3 servings, recipe can easily be doubled.)

1/2 onion chopped
1/2 green pepper chopped (or more)
1 T olive oil
8-10 oz. leftover roast beef or steak (about 1 1/2 cups diced beef cubes)
2 cups beef stock (or 1 can beef broth plus a little water)
1 cup slow roasted tomatoes (or 1 can diced tomatoes)
1/2 T dried oregano
1/2 T dried basil
1 cup mushrooms, cut in large chunks
1-3 T chopped fresh or frozen chopped basil

Cut onion and green pepper into 3/4inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces. In heavy dutch oven type pot, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally. Taste for seasoning, add salt and pepper if desired. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more. Serve hot.

Note: I used Primo Chunky Tomatoes with Roasted Garlic and Basil, which I lightly chopped because we don't like it real chunky. And I didn't have fresh or frozen basil, which I imagine would add an incredible dimension... it's just not available in this remote part of the country. :)

indian chicken

2009-01-28T15:06:00.005-07:00

I realize this isn't authentic Indian food... it's more of a curried BBQ chicken, but nonetheless, I got this recipe from a friend and we all love it. It's got just the tiniest hint of heat but Tech Guy and the boys eat inhale it without blinking so that tells you it's pretty mild...

Indian Chicken

3/4 cup ketchup

1 cup sugar

2/3 cup vinegar

1 tsp mustard

1 tsp paprika

1 tsp salt

2 Tbsp cornstarch

1 tsp pepper

1 tsp garlic powder

1 tsp curry powder

3 Tbsp Worcestershire sauce

1 Tbsp butter

Chicken pieces (I used drumsticks and thighs)

Combine all ingredients and pour over chicken. Bake at 375* for 1 - 1 1/2 hours. Serve with Basmati rice and a choice of vegetables.

Notes:

1. I usually double the sauce recipe and serve with the rice.

2. I always skin the chicken first, healthier and the flavour is infused right into the chicken instead of the skin.

dutch babies

2009-01-21T22:30:00.005-07:00

This is not a healthy brunch recipe. Not by a long shot! But it's a great treat for those "once in awhile" Saturday mornings... I grew up on this recipe and it still reminds me of home - and my mom's warm kitchen...

Dutch Babies, aka German Pancake

6 Tbsp butter, divided

3 eggs

Salt to taste

3/4 cup milk

2/3 cup flour

Preheat oven to 375*. Melt 3 Tbsp. butter in 9x13" pan in oven while you mix remaining ingredients. Cream remaining 3 Tbsp. butter, eggs and salt. Add milk and flour; beat well. Pour mixture into heated pan with melted butter. Bake for 30 minutes. Mixture will bubble up. Serve hot with syrup. Our favorite syrup recipe is as simple as this:

Simple Syrup

1 cup whipping cream (could use half-and-half or evaporated milk)

1 cup brown sugar

Heat on medium until mixture bubbles slightly.

Also good dusted with powdered sugar and served with fresh fruit or a fruit sauce. Whatever you're in the mood for!

caramel pumpkin cheesecake

2009-01-06T22:46:00.005-07:00

Here's the cheesecake recipe I used for our Christmas dinner. You can also find it (with gorgeous photos and step-by-step instructions) here.

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps

In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined. Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight. Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

chicken stuffed manicotti

2009-01-06T21:34:00.005-07:00

Source

Chicken-Stuffed Manicotti

1 clove garlic, minced
1/2 cup finely chopped onions
3 boneless, skinless chicken breasts, cut into small pieces (see hint below)
1 cup each grated carrots, grated zucchini, and finely chopped mushrooms
3 tablespoons minced, fresh basil, or 1-1/2 teaspoon dried
1 tablespoon minced, fresh oregano, or 1 teaspoon dried
1/4 teaspoon black pepper
4 oz. cream cheese, cut into cubes
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups tomato-based pasta sauce
1/2 cup shredded mozzarella cheese (2 oz.)
Chopped, fresh parsley for garnish (optional)

To make filling, spray a large, non-stick skillet with non-stick spray. Add garlic and onions. Cook and stir over medium heat until softened, about 2 minutes. Be careful not to burn them. Add chicken, increase heat to medium high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and Parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes.

While filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well. Using a teaspoon, stuff shells equally with filing. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella. Cover with foil and bake at 350 degrees for 40 minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired. Makes 6 servings.

Hint: Chicken is easier to cut into small pieces if it's partially frozen.

crunch topping for ice cream

2008-12-28T15:50:00.000-07:00

I rarely make dessert when it's just us, although Tech Guy and I both grew up on rich Mennonite cooking. I made the decision to cook a little more healthy, a little less unnecessary sugar. But last night was one of the rare exceptions. I made this Crunch Topping and served it over ice cream. Really very yummy and very simple. Healthy? Not so much, but the splurge once in awhile won't kill you!

Crunch Topping for Ice Cream

1/2 cup butter
1 cup brown sugar
1/4 cup water
4 cups corn flakes

Combine brown sugar, butter and water in heavy saucepan. Heat, stirring occasionally, to hard ball stage, about 5 minutes. Pour over corn flakes; stir well. Spread on a buttered cookie sheet to cool.

turkey cranberry wreath

2008-12-26T20:42:00.003-07:00

After our big Christmas dinner, I tried a recipe from Pampered Chef called Turkey Cranberry Wreath, using leftover turkey. Very yummy and festive and everyone loved it! Except Tech Guy had to pick out the cranberries. He's like that. =)

Turkey Cranberry Wreath

2 cans Pillsbury crescent rolls

1/2 c. mayo
2 Tbsp. honey Dijon mustard
1/2 tsp. course black pepper
2 cups cooked chopped turkey (or chicken)
1/2 c. thinly sliced celery
3 Tbsp. snipped fresh parsley
1/2 c. dried cranberries (Craisins work great)
4 oz. grated Swiss cheese
1/4 c. chopped walnuts
1 egg separated

Combine all ingredients except the crescent rolls, and the egg.

Separate crescent roll dough into triangles, With wide ends facing toward the center, arrange 8 triangles in a circle on a round baking stone or a pizza baking sheet. Corners of wide ends should touch, it will look like a flower. Take remaining 8 triangles and match wide end to wide ends with points facing the center of the baking stone or baking sheet. Scoop mixture onto the wide ends of the dough, making a circle. Weave dough, outside piece, inside piece, alternating all the way around to make a wreath. Take separated egg, discard or save (for later use) the egg yolk. Beat egg white lightly and brush over wreath. Bake at 350- 375°F depending on your oven for 25-30 minutes.

homegrown cornbread

2008-11-24T14:43:00.000-07:00

This recipe is a great complement to almost any hearty soup, stew or chowder dinner... our favorite happens to be Taco Soup. You can add a Mexican twist by adding chopped canned jalapenos and/or pimientos to the batter.

Homegrown Cornbread

1 1/2 cups sugar
3/4 cup shortening
2 cups buttermilk
2 eggs
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups cornmeal
2 cups flour

Mix together all ingredients and pour into greased 9x13" pan or muffin cups. Sprinkle sugar on top. Bake at 350* for 30-40 minutes.

taco soup, a.k.a chili

2008-11-21T13:57:00.001-07:00

Although the official name for this recipe is Taco Soup, it's really a glorified chili that hits the spot on these cold fall days. It's not only yummy, it's also eye-catching with the red of the tomatoes, the yellow corn, and the dark kidney beans.

Taco Soup

2 lbs lean hamburger
1 medium onion, diced
1 clove garlic, minced
1 28-oz can crushed tomatoes
1 16-oz can diced tomatoes
1 16-oz can pinto beans
1 16-oz can kidney beans
1 16-oz can whole kernel corn
1 pkg taco seasoning mix
1 pkg ranch dressing mix

Garnish:

Curly corn chips
Sour cream
Shredded cheddar cheese

Brown hamburger and onion; drain. Mix all ingredients in a large pan or slow cooker. The longer it cooks the better. Garnish with chips, sour cream and cheese. Serve with extra corn chips or cornbread.

chicken tikka masala

2008-11-13T16:03:00.002-07:00

Photo source.

We tried out our new Indian Butter Chicken from Gourmantra and I was duly impressed but as I feared, the men in my life weren't! They do not like spicy food, so I'm alone in my love for the stuff... I think next time I'll try half the spice packet and see if that helps. But here's the recipe I promised - I've made it once and really liked it. It's spiciness is adjustable so it's more suitable for kids.

Chicken Tikka Masala

Marinade
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp cinnamon
1 tsp red pepper flakes (I would use less)
1 tsp salt
1 tsp ginger

1 1/2 lbs boneless skinless chicken breasts, cut into strips or large cubes

Sauce
1 Tbsp butter
2 Tbsp flour
2 cloves garlic, minced
1 jalepeno pepper, minced (see note below)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala spice
1/2 tsp salt
1 8-oz can tomato sauce
1 1/2 cups half-and-half
1/2 cup chopped cilantro

Combine marinade ingredients, add chicken and marinate in Ziploc bag in fridge for at least 2 hours (overnight is better).

Grill chicken until only partially cooked (it will continue to cook in the sauce; you don't want it too dry). Set chicken aside.

Melt butter in large skillet over medium heat. Add flour, then garlic and jalapeno; stir for a minute. Stir in seasonings and salt. Mix in tomato sauce and stir for one minute. Add half-and-half and simmer until sauce thickens. Add chicken and simmer for several minutes. Don't overcook.

Serve over egg noodles with cilantro sprinkled on top.

Note: I would either leave out the jalapenos or at least take the seeds out. Please use gloves when handling hot peppers!

pumpkin praline cheesecake

2008-10-28T15:53:00.001-06:00

Something about this time of year, with the colorful leaves on the ground, the chill in the air, and the harvest done... is magical, beautiful... and the one thing to me that symbolizes fall the most is the common pumpkin. I opened an email from Better Homes and Gardens the other day, and they had included quite a list of recipes using pumpkins. Of course I bookmarked a few of them, but the one that really got me hungry was the one for Pumpkin Praline Cheesecake. I made it last night and it really is yummy. Confession: I'd never made a baked cheesecake before, I just got a springform pan and had to try it out!

Pumpkin Praline Cheesecake

1/2 cup granulated sugar
1/2 cup chopped pecans
1/3 cup butter
1/4 cup packed brown sugar
1 cup all-purpose flour
3 8-oz pkgs cream cheese, softened
3/4 cup packed brown sugar
2 Tbsp all-purpose flour
1 15-oz can pumpkin
1 tsp vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 cup sour cream
1 Tbsp granulated sugar
Pecan halves (optional)

For the praline mixture, line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Set aside for topping.

For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375* oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.

For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.

Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.

In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.

Just before serving, sprinkle the crushed praline over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.

*Note: Be extremely careful when working with the hot sugar mixture for the praline. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.

beef stroganoff

2008-10-16T14:33:00.000-06:00

Here's the recipe for beef stroganoff that, when doubled, can feed 18 people... 10 of whom were growing boys ranging in age from 3-20! It goes over super with all ages and is the easiest thing to make. Have at 'er!!

Beef Stroganoff

3 lb ground beef
1 onion, chopped
Salt and pepper to taste
Garlic salt
Cayenne
Oregano
1 can cream of mushroom soup
1 can tomato soup
1 cup sour cream
Grated Cheddar cheese
Cooked rice

Fry hamburger with the onion. Turn heat to medium and add the spices. Don't be shy with the spices, since the sour cream and cheese tame the flavor down quite a bit. Turn to low and add the soup and sour cream.

You can serve it one of 2 ways:

1. Pour meat over rice in casserole, top with cheese and bake at 350* for 3o minutes.
2. Simmer meat for 10-15 minutes, and serve separately from rice and cheese. Guests can make their own combination at the table.

graham wafer granola

2008-09-30T17:50:00.000-06:00

Does anyone else have a mental block when it comes to making breakfast? Partly it's our crazy schedule (e.g. absolutely no schedule) that makes it difficult. Tech Guy leaves at 9:00 for work and the boys and I straggle out of bed at the same time. I feed the boys whatever is available at the moment, which usually happens to be cereal, toast or Eggo waffles... then I feed myself sometime before 11 (usually) although some days I forget altogether. I know when Buster starts kindergarten in spring, I'll have to get a little more serious about a schedule, but for now this works. I do not like eggs & pancakes and it's just a little hard to cook something I don't like, but since all three of my "boys" love it, I will cave in and make it Saturday morning when Tech Guy is home. But one recipe that's fun & yummy actually is a hit with all of us...

Graham Wafer Granola

3/4 cup vegetable oil
3/4 cup honey
2 tsp vanilla
1/2 tsp salt
2 cups large flake oats
2 cups graham wafers, coarsely broken
1 cup shredded coconut
1/2 cup shelled sunflower seeds
1/2 cup wheat germ
1/2 cup sesame seeds
1/2 cup sliced almonds
1 cup raisins or chopped fruit (optional)

Heat oil with honey to thin consistency. Add vanilla and salt. Combine remaining ingredients, except raisins. In a large bowl, toss with honey mixture to coat lightly. Spread 1/2" deep in cookie sheet. Bake at 275* for about 30 minutes. Stir occasionally to toast lightly and evenly. Stir in raisins. Cool and store in covered containers.

chicken packets

2008-09-19T15:26:00.000-06:00

In case no one's noticed yet... I could live with one kind of meat in my freezer - chicken! It's yummy, it's healthy and it doesn't make you feel like you ate 5 meals in one. For living in a community... actually province that is made up of beef farmers, it's almost a sacrilege to say you don't dig beef. But honestly? I don't. I like my prime rib at The Keg about once a year, and that's absolutely all I crave in the beef department. But chicken! And today while cruising around Amanda's gorgeous site, I came across this incredible recipe called "Chicken Packets". And you know what? I'm going to post the recipe here, just because I like to be able to find it later... but please visit her website - an experience in itself!

Chicken Packets

2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
2 tbsp milk
2 pkgs refrigerated crescent rolls
2 tbsp butter, melted
1/3 cup Italian seasoned breadcrumbs

Preheat oven to 350*. Spray rectangular baking sheet with Pam. Mix chicken, cream cheese, and milk in a large bowl. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together. Spoon chicken mixture into the center of 4 rectangles. Place the other 4 rectangles over the filling and pinch the edges together of seal tightly. Brush each packet with melted butter and coat with breadcrumbs. Bake at 350* for 20-25 minutes or until golden brown. Makes 4 packets.

P.S. I actually added sauteed mushrooms and it was delish! This recipe is so cool because it looks like you slaved for hours making it, but actually it's the easiest thing I've ever made! And it would be great as an appetizer if you made each packet about 1/4 the size. Enjoy!

blueberry pudding cake

2008-09-18T15:59:00.000-06:00

Shortly after we were married, we were invited to dinner at friends of Tech Guy's parents. Our hostess served us an incredible dessert called Blueberry Pudding Cake, and of course, being a new bride, I asked for the recipe. I actually did make it a couple of times, but eventually forgot about it. Until this summer... when I got the idea to try it with fresh peaches.... Mmm...

Blueberry (Peach) Pudding Cake

2 cups fresh or frozen blueberries (sliced peaches)
1 tsp. ground cinnamon
1 tsp. lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 cup milk
3 Tbsp. butter or margarine, melted

Topping:
3/4 cup sugar
1 Tbsp. cornstarch
1 cup boiling water

Toss fruit with cinnamon and lemon juice; place in 8" square baking dish. Combine flour, sugar and baking powder. Stir in milk and butter. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour boiling water over all, slowly. Bake at 350* for 45-50 minutes or until cake tests done. Serves 9.

Pouring the boiling water over the top creates a slightly crisp, glazed effect that is truly delectable.

2008-09-10T21:02:00.000-06:00

Last night Tech Guy had Fire/Rescue practice, so it was just the boys and I for supper and I decided to experiment a little. I had several 8" pizza shells in the freezer, so I got a couple of those out and thawed them. I've made this recipe for Gourmet Chicken Pizza before and we loved it, so that took care of one pizza. The other one I decided to try and replicate my favorite pizza from a local restaurant.

House Pizza

Pizza crust
Pizza sauce (this is the kind I use)
Black Forest ham, sliced thin
Cooked shrimp
Green Pepper, diced
Black Olives, sliced
Onion, slivered
Oregano
Mozzarella cheese

Spread pizza sauce generously over crust. Cover with ham; sprinkle on remaining ingredients and bake at 375* for 15-20 minutes.

cinnamon rolls

2008-09-09T17:19:00.000-06:00

For years I've fought with what to make for breakfast when we have guests. I've made Blueberry French Toast, which is good, but not exactly the favorite fare for Tech Guy and the boys. I've tried to dress up pretty much anything I can think of, and all that ends up happening is me with frazzled hair in the morning, frantically trying to get it all on the table in time. (Have I mentioned I'm not a morning person?!) So I always end up going back to the basics - cinnamon rolls. I make my cinnamon roll dough in my bread machine, usually forming them in the evening, letting rise in the fridge overnight and baking fresh for breakfast. This is especially handy when you have guests, you don't have to scurry very hard in the morning, but you get the "fresh from the oven" taste. This past weekend was no exception - with company coming out of the woodwork, it was a breeze to whip up a batch. The recipe came with my bread machine and was designed for butter rolls, but makes a mean cinnamon roll:

Cinnamon Rolls

2 Tbsp sugar

1 tsp salt

2 3/4 cups bread flour

2 tsp active dry yeast

1/4 cup water

1 egg

7/8 cup milk (7 oz.)

1/4 cup butter

Measure into bread machine and start it on the Dough setting. When dough is complete, roll out into large rectangle. Spread generously with butter or margarine, brown sugar and cinnamon. Sometimes I add chopped pecans as well. Roll up and cut with string. Fills a large commercial-sized cookie sheet. Cover with plastic wrap (GLAD Press 'n Seal works best since it doesn't stick to the food) and let slow rise in fridge overnight. Take out 1/2 hour ahead or let warm slightly in oven. Bake at 375* for 15 minutes or until golden brown. Ice with powdered sugar icing or cream cheese icing.

********************

Powdered Sugar Icing

1/2 cup butter, softened

2 - 2 1/2 cups icing sugar

2 tsp vanilla

Milk or cream

Mix softened butter with icing sugar and vanilla. Add milk and mix until thick enough to spread.

********************

Cream Cheese Icing

8 oz cream cheese, light or regular, softened

1/2 cup butter or margarine, softened

2 - 2 1/2 cups icing sugar

2 tsp vanilla

Mix softened butter and cream cheese until soft and creamy. Add icing sugar, 1/2 cup at a time, beating well after each addition. Add vanilla.

P.S. Another great icing recipe can be found on Pioneer Woman's site. It's a little richer but definitely worth a try!

stromboli

2008-08-29T13:47:00.000-06:00

This has to be one of Tech Guy's favorite foods of all time. In fact, he was the one who introduced me to this recipe when we got married. I had never even had Stromboli before much less prepared it! It only takes about 10 minutes to prepare and 20 minutes to bake. I made 1/2 recipe for the 4 of us for lunch and there was only a little left over.

Stromboli

Dough:

1 1/2 cups water

1/4 cup oil

1 Tbsp instant yeast

1/2 tsp salt

4-5 cups flour

Filling:

3 Tbsp mustard or pizza sauce

4 American cheese slices

Sliced salami

Sliced ham

1/2 lb fried sausage or hamburger (optional)

2-3 cups shredded Mozzarella

Olive oil

Oregano

Italian Seasoning

Mix first 4 ingredients; add flour until a soft dough is formed. Let sit while preparing meat. Roll dough into 2 large rectangular shapes. In middle 1/3 of dough, layer the following: mustard or pizza sauce, row of cheese slices, 1-2 rows of salami, 1 layer of ham, sausage or hamburger, Mozzarella cheese. Fold outer thirds of dough over filling*. Pinch and seal edges. Brush with oil; sprinkle with oregano and Italian seasoning. Lift onto cookie sheet. Bake at 400 degrees for 20 minutes or until browned.

*I often braid it for a dressed-up look. Just snip sideways into the outer thirds, about 1" apart all the way along, then fold them in toward the middle, alternating sides. (I don't know if that made any sense at all...) :(

quesadillas

2008-08-27T13:53:00.000-06:00

Since Tech Guy (dh) comes home for lunch every day, I've racked my brain for new yet simple ideas. Pretty much what I've come up with is that lunch is usually a take on sandwiches, which may include wraps, quesadillas, burgers, burritos, etc. One of the fastest and easiest favorites is chicken quesadillas... If you're in the same rut I am, this one's for you! All measurements are approximate, I just dump and pour:

6 medium chicken breasts
2 Tbsp olive oil
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. chili powder
Salt and pepper to taste
1 can green chilies
1 1/2 cups Mozzarella cheese
6 tortillas (any flavor)

Cube chicken and fry in olive oil, add spices and cook until done. Add green chilies and heat through. Place tortillas on hot griddle, add 1/2 to 1 cup meat mixture and 1/4 cheese and fold in half. Turn when golden brown on the bottom. Cut into 3 wedges each and serve with sour cream and salsa.

marinade

2008-08-25T20:48:00.000-06:00

To me, summer is all about picnics and barbecues and salads and experimenting with the grill. Of course, I'm always thinking about food, so this comes as no surprise... others think of swimming, hiking, etc. and I think of the food... Anyway, I have found the answer for a multipurpose ingredient that I always have in stock. It's a great dressing, but also an incredible marinade... and they come in the yummiest flavors: Roasted Red Pepper (great as steak marinade), Spring Herb Italian, Sweet Onion Vinaigrette (both super awesome on chicken breasts)... and those are only the kinds I've tried. They have every flavor imaginable, and they are rich, flavorful and oh, so gourmet. And I'm longing to check out these sauces...

Excuse me while I wipe my chin...

honey wheat bushman bread

2008-08-22T17:26:00.000-06:00

I have a bread machine. Really, I do. But somehow it gets overlooked in the daily grind of life and I forget that fresh bread is only a push of a button away... until lately, that is. A friend of mine directed me to this recipe, and I've made it 3 times in the last week. Does that tell you anything? It is awesome, sweet, rich and full of wholesome goodness (does that sound like a cereal commercial or what?!) and my friend says it's great with BBQ, which I haven't tried yet, but I believe...

I've changed it a little, made it a little smaller - here's my version:

Honey Wheat Bushman Bread

1 1/4 cup water, warmed
5 tsp. butter, softened
1/2 cup honey
1 1/2 cups bread flour
1 1/2 cups wheat flour
2 1/2 tsp. cocoa
1 Tbsp. instant coffee
2 teaspoons bread machine yeast

My parents were here for night, so I made it this morning for breakfast, using the timed delay option... It was incredible to wake up to fresh bread and coffee without lifting a finger! The only thing to watch is that your yeast doesn't touch the liquids if you're using the delay. Mine did, and the loaf turned out a little heavy.

cashew chicken curry

2008-08-17T11:45:00.000-06:00

Do you like curry? I'm in love with the stuff, but as I was Googling recipes last night - it was not curry I entered, but "cashew chicken". I had cashews on hand and wanted to try something new. This is the recipe that caught my eye, mostly because the 3 C's: chicken, curry, and cashew, are all high on my list of foods I love... And, miraculously, I had all the ingredients!

Cashew Chicken Curry

1 Tbsp. unsalted butter
1 large onion, diced
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
1 – 3 tablespoons curry powder
1/2 - 1 teaspoon cumin
1/4 - 1/2 teaspoon cayenne pepper
1 tsp. kosher salt
1 lb. chicken breasts, cut in bite-size pieces
29 oz. canned diced tomato
1 lb. carrots, diced
8 oz. sliced mushrooms
1/4 cup chopped fresh cilantro
1/4 cup ground cashews
1 cup nonfat yogurt
1/2 cup light coconut milk
8 oz. frozen peas

Melt the butter in a Dutch oven on medium-high. Add the onion, garlic and ginger and cook until soft. Stir in the next 4 ingredients (curry through salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.) Stir in remaining ingredients and heat through but do not boil, about 5 minutes. Serve over basmati rice.

fresh

2008-08-14T21:12:00.001-06:00

I've read with envy these blogs, women telling how they drove 2 miles down the road for fresh organic produce, and wished I had a place nearby. But I realized one day that I actually am blessed with being close to several Hutterite colonies, so today I stopped by one. I was actually in a search for green beans - I like to blanch and freeze them whole - but this particular colony had just done up all their beans the day before. Somehow I ended up with this huge produce box full of potatoes, onions, carrots, cucumbers, broccoli, cauliflower and fresh honey. When I asked the sweet older woman what I owed, she replied "$20". What?! I would spend at least double that in the grocery store and it sure ain't this fresh! For supper dh grilled precooked ribs in BBQ sauce (from Walmart!), I made these potatoes, and we had a whole pile of fresh veggies to munch on. I think it's hardest on me this year not to have a garden, we're living in our new house but not much else is finished on the yard. Hopefully next year I can have a little green patch! What do you look forward to the most about fresh summer eating?

gourmet pork chops

2008-08-09T21:14:00.000-06:00

Back when I was on one of my low-carb diets, I would google all kinds of recipes... some were total failures and some became family favorites. This is one recipe that finally stuck - it's very low-fat and full of flavor. Dh has always loaded his meat with BBQ sauce at the table, but this one he actually doesn't, so that says a little!

Gourmet Pork Chops

Pork chops
Olive oil
Any or all of the following: rosemary, thyme, marjoram, savory, oregano, basil
Garlic powder or minced garlic cloves
Salt and pepper or Lawry's seasoning salt

Make a thick paste with the oil and seasonings; rub into pork chops and grill. Enjoy!

summer berries and cream

2008-08-08T16:03:00.000-06:00

This is what summer is all about...

1. Slice fresh strawberries into a bowl.

2. Dump in lots of sugar and cream.

3. Close your eyes and inhale.

Bet you thought it would be more gourmet, more complicated than that, huh?!

summery sweet tea

2008-08-02T20:44:00.000-06:00

For all you sweet tea lovers out there, have I got a recipe for you! This comes from my good friend and it's tangy, sweet and tastes like summer.

Summery Sweet Tea

6-7 tea bags (I use 4 regular and 3 Earl Grey)
6 cups water
3/4 - 1 cup sugar
1 lemon, sliced
1 lime, sliced
1 orange, sliced
Ice

Combine tea bags with water and microwave on high for 6-8 minutes. Remove tea bags and add sugar; mix well. Put fruit slices in a gallon pitcher 1/3 full with ice and pour tea syrup over. Let sit 30 minutes and fill pitcher with water. Serve over ice. Makes 1 gallon.

lemon dill salmon

2008-08-01T21:16:00.000-06:00

I tried this recipe for our supper tonight and it was really good. Even dh, who despises garlic, cheerfully ate more than one helping. The boys asked for more as well, so mark this one down as a kid-friendly (and hubby-friendly) food to try! Great with wild rice and a summery vegetable salad, e.g. Greek.

Grilled Salmon with Lemon & Dill

4 salmon steaks or fillets

Marinade:
juice of 1 large lemon or 2 small lemons
1 tsp. lemon zest
2 Tbsp. vegetable oil
1 tsp. dried dill
1 clove garlic, minced

Place salmon in a shallow non-reactive dish. Combine marinade ingredients; pour over salmon. Cover and refrigerate for 1 to 2 hours. Grill salmon directly over medium coals, basting with marinade, for about 4 minutes on each side or until fish flakes easily. Serves 4.

Note: instead of lemon zest, I sliced a lemon into paper thin slices and placed them all over the fillet. Beautiful and delicious!

chicken vegetable soup

2008-07-15T13:46:00.001-06:00

It's a cold, rainy day here, so for lunch I'm making this deliciously low-fat recipe from my mother-in-law. She made it for us when she was out last time and it really is a new favorite of ours. You can also find it in the February/March 2004 issue of Taste of Home:

Chicken Vegetable Soup

1 lb. boneless skinless chicken breasts, cubed
2 cups chicken broth, divided
1 tsp. Italian seasoning
1 garlic clove, minced
1/4 tsp. paprika
4 small red potatoes, cut into 1" cubes
3 small carrots, cut into 1/2" pieces
5 celery ribs, cut into 1/2" pieces
1 medium onion, cut into wedges
2 Tbsp. chopped celery leaves
2 Tbsp. flour
2 Tbsp. minced fresh parsley
1 1/2 tsp. lemon juice

In a large saucepan combine chicken, 1 3/4 cups broth, Italian seasoning, garlic and paprika. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Add potatoes, carrots, celery, onion and celery leaves. Bring to boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine flour and remaining 1/4 cup broth until smooth; add to pan. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice. Serves 4.

graham wafer bars

2008-07-09T16:05:00.001-06:00

These bars are quick and easy and go over well with every age. They taste a lot like Skor candy bars.

Graham Wafer Quickies

1 1/2 pkg graham wafers
1 cup margarine
1 cup brown sugar
1 1/2 cups milk chocolate chips
1 cup pecans

Line a buttered 12x15" baking sheet with wafers. Boil margarine & sugar for 2-3 minutes. Add nuts and spread over crackers. Bake at 400 degrees for 5-6 minutes. Take out and sprinkle with chocolate chips; return to oven for 1 minute to help melt the chocolate, then spread with a knife.

summery salad choices

2008-07-05T08:08:00.000-06:00

I don't know about you, but living here in Alberta in summer, I hesitate to turn on the oven... no air conditioning, you end up paying for the luxury of an oven-baked meal! So I'm always looking for recipes for salads, etc. since the appetites seem to wane a little in the heat. Here's a couple fresh summery salads that are healthy and attractive as well... note: this is what I would classify as chick food... no guy I know would actually willingly eat these... :)

Black Bean Salad

16-oz can black beans, drained & rinsed
8-oz can whole kernel corn, drained
4 oz Monterey Jack cheese, cubed
3/4 cup green onions, sliced
3/4 cup celery, sliced
1 small red pepper, diced
2 Tbsp. lemon juice
1 tsp. cumin
1 garlic clove, minced
3/4 cup picante sauce
1 Tbsp. olive oil

Combine first 6 ingredients. Blend gently. Combine remaining 5 ingredients; mix well. Toss with bean mixture and chill well before serving.

Avocado Delight

3 avocados
2 large tomatoes
1 cucumber
1/2 lemon
Celtic sea salt

Cube ripe avocados, tomatoes and cucumber together into bowl. Squeeze lemon and salt over top of everything and mix together.

spicy chicken fettuccine in peanut sauce

2008-07-04T15:27:00.000-06:00

This recipe originally comes from a Southern Living magazine - I got it from a good friend who came from Florida and we've enjoyed it many times. It's gourmet enough for dh and I, but the peanut butter flavor is a definite "go" with my boys every time as well.

Spicy Chicken Fettuccine in Peanut Sauce

2-3 carrots, peeled
1/3 cup peanut butter
2 Tbsp. honey
1 Tbsp. fresh chopped ginger
1 Tbsp. soy sauce
1-2 tsp. crushed red pepper*
1 clove garlic, minced
1 16-oz. can chicken broth
1 lb. chicken breast
5 cups cooked fettuccine
6 Tbsp. green onion
6 Tbsp. peanuts

Shave carrots lengthwise into thin strips using a potato peeler; set aside. Combine peanut butter, honey, ginger, soy sauce, pepper, garlic and 1/3 cup broth. Stir with whisk until smooth; set aside. Place chicken in saucepan with remaining 1 cup broth. Boil for 4 minutes; let sit for 20 minutes. Remove and cut into 2" pieces. Toss carrots, sauce, chicken and noodles. Place in 6 large bowls. Top each with 1 Tbsp. each green onion and peanuts. Serves 6. Low calorie and delicious!

*Note: I use only about 1/4 tsp. cayenne pepper since Tech Guy and the boys do not like it too spicy - that amount gives it just enough bite to notice, but not enough to burn your mouth! Enjoy...

berry muffins

2008-07-03T17:44:00.000-06:00

Summertime... nothing tastes so good as fresh juicy berries... Here's a recipe for Blueberry Muffins (I often use raspberry) and they are good. You can use fresh or frozen berries and enjoy them year long!

Blueberry Muffins

2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 eggs
1 cup sugar
1/2 cup oil or margarine
1/2 tsp. vanilla
1 cup sour cream
1-2 cups blueberries

Combine dry ingredients. Beat eggs; slowly add sugar. Stir in oil and vanilla. Add dry ingredients alternately with sour cream. Fold in blueberries. Pour into greased or lined muffin tins. Sprinkle with cinnamon & sugar. Bake 20 minutes at 375 degrees. Makes 18 muffins.

rich 'n cheesy macaroni

2008-06-30T20:54:00.000-06:00

This is a great recipe for a more gourmet twist on Mac 'n Cheese. My boys love it and so do most adults... I usually serve it with my recipe of Chicken Fingers with Honey Mustard Sauce and I do it on a day when I'm not too concerned with the future health/weight of my family...

Rich 'n Cheesy Macaroni

2 1/2 cups uncooked macaroni
6 Tbsp. butter, divided
1/4 cup flour
1 tsp. salt
1 tsp. sugar
2 cups milk
8 oz. Velveeta cheese
1 1/3 cups cottage cheese
2/3 cup sour cream
2 cups shredded cheddar cheese
1 1/2 cups soft bread crumbs

Cook and drain macaroni. Place in a greased 2 1/2 qt. baking dish. In saucepan, melt 4 Tbsp. butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat, stir in Velveeta until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining 2 Tbsp. butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350 degrees for 30 minutes ore until golden brown. 6-8 servings.

Warning: excessive amounts of dairy and fat - please exercise caution... or maybe just plain exercise after eating!!

chicken fingers with dipping sauce

2008-06-30T15:37:00.000-06:00

This is a great hit with the boys and dh too... Good with homemade Mac 'n Cheese!

Chicken Fingers

6 boneless skinless chicken breasts
1 pkg. dry Italian dressing mix
2 pkgs. Ritz crackers
1/4 cup butter or margarine
1 1/2 cups mayonnaise

Crush crackers. Add butter and dressing mix. Cut chicken into strips and coat with mayonnaise. Roll in crackers crumb mixture. Bake 20 minutes at 400F or until done.

Honey Mustard Sauce for Chicken Fingers

1 cup mayonnaise
1/2 cup Miracle Whip
1/3 cup mustard
1/3 cup sugar
1/3 cup honey
1-2 Tbsp. Dijon mustard, optional

Mix well and serve with hot chicken fingers.

gourmet chicken pizza

2008-06-26T15:41:00.000-06:00

Tonight was one of those nights (ever get one?) when menu inspiration will not come... It seems like all we've eaten lately is pizza or Mexican & I'm pretty sick of both. But I had a pizza crust thawed and cooked chicken at the ready so I used trusty Allrecipes and found this incredible recipe for Gourmet Chicken Pizza. It was different enough from the regular tomato-sauce-based pizzas and yet not too out there as far as flavor goes... so yeah, big hit with the guys!

Gourmet Chicken Pizza

1 (10 ounce) can refrigerated pizza crust
2 skinless boneless chicken breast halves
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

pork chops and rice

2008-06-24T21:18:00.002-06:00

Tonight we used the grill again... I marinated pork chops for 24 hours in Diana Teriyaki Marinade and dh grilled them to tender perfection! But to me, the crowning glory of the meal was the side of Primavera Rice & Cheese. I've gotten into the habit of keeping these on hand, and if you'll notice they have the recipe right on their website for the side dish that had me licking my plate clean. I'll include the recipe here as well:

Primavera Rice & Cheese

170 g Uncle Ben's Long Grain & Wild Rice w/ Mushrooms
1/2 cup diced onion
1/2 cup diced red pepper
1/2 cup diced zucchini
1 Tbsp. vegetable oil
3/4 cup Mozzarella cheese

Prepare rice according to package directions. Just before rice is almost done, saute vegetables in oil. Stir into cooked rice along with Mozzarella. Cover and let stand for 2 minutes to melt cheese before serving.

shrimp and rice

2008-06-22T08:00:00.000-06:00

Wild Rice Shrimp Bake

1 6-oz package long grain & wild rice mix
1 lb. uncooked medium shrimp, peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
1 4-0z. can mushroom pieces, drained
1/4 cup butter or margarine
1 10-oz can cream of mushroom soup

Prepare rice according to package directions. Saute shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add soup to rice; stir into shrimp mixture. Bake in 2 quart baking dish at 350 degrees for 20-25 minutes or until heated through.

grilling vegetables

2008-06-20T21:26:00.001-06:00

I put a roast in the slow cooker for supper, just dumped a little water and a package of onion soup mix on top, then turned it on High for 4 hours. Then we experimented a bit with the rest of the meal...

Rosemary Baby Potatoes

Boil 5 minutes, then coat with a mixture of:
Olive oil
Rosemary
Salt and pepper
Garlic powder (I would use fresh cloves but dh doesn't really dig the strong *authentic* garlic smell/flavor...)

Grill for 20 minutes over medium heat

Grilled Asparagus

Coat with melted butter, salt & pepper
Grill over medium heat about 10 minutes

Both turned out excellent! We will be doing this a lot more, and the best part is, dh loves to run the grill, so I have a lot less to do!

ham and cheddar chowder

2008-06-19T21:25:00.000-06:00

We've had rain for weeks it feels like and yesterday I was just in the mood for a good old-fashioned comfort meal of soup. I used my favorite Ham & Cheddar Chowder recipe which is easy and a big hit with both Tech Guy and the little guys. The cookbook literally falls open to that page!

Ham & Cheddar Chowder

2 cups water
2 cups potatoes, diced
1 cup carrots, diced
1/2 cup celery, diced
1/4 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1 cup cubed party ham
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese

Combine water, vegetables and seasonings in a large kettle. Bring to boil and boil for 10-12 minutes. Meanwhile in sauce pan (or microwave) make white sauce. Melt butter and add flour. Stir until smooth, about 1 minute. Slowly add milk; cook until thickened. Add cheese to white sauce; stir until melted. Add white sauce and cubed ham to vegetables that have NOT been drained. Heat through, but do not boil.

Yield: 5 servings