Tuesday, January 27, 2009
Tuesday - Taste Testing... Crockpot Tamale Casserole
Wednesday - Chicken Strips, Green Beans, Mashed Potatoes, Rolls
Thursday - Chicken Fried Steak Sandwiches, chips
Friday - Arroz Con Pollo, Beans, Tortillas
Saturday - Pulled Pork Sandwiches with White BBQ Sauce (still didn't get to this one), Pat's Baked Beans, Mac-n-cheese
Super Bowl Sunday - Pizza Swirls w/Ranch Dressing or Marinara Sauce, Queso & Chips, Brown sugar smokies, and any other junk food we can think of and throw together!!!
Monday, January 26, 2009
Tuesday, January 20, 2009
1/2 Cup Cayon Bananas Foster Sauce (found only at HEB)
2 sm. boxes Vanilla Instant Pudding
1 pint Heavy Whipping Cream
2 ripe bananas
1 granola pie crust
In a mixing bowl, smash bananas with Bananas Foster sauce, then mix with pudding and whipping cream. Whip together with an electric mixer until stiff. Pour into pie crust, refrigerate for 10 minutes. Enjoy! Great topped with Fresh Sliced Bananas and a drizzle of the Bananas Foster Sauce!
Monday, January 19, 2009
No1here never follows a recipe exactly so down below is exactly what he did, but if you want to see hers go here.
(photo via Simply Recipes)
1 medium onion, chopped
3 cloves garlic, minced
1/2 lb cremini or button mushrooms, sliced
1/4 cup dry sherry
1 cup chicken stock
1/2 cup water
1/2 cup sour cream
1/4 cup cream
1 cup raw, long grain, white rice
1 1/2 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1/2 teaspoon paprika
Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season chicken with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add more olive oil if needed after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned. In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish. Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish. Add 1/4 cup dry sherry to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. Let the sherry reduce to about 1 Tbsp, then add the chicken stock and water, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 40 minutes. Remove foil. And cook for 10 minutes more to reduce the liquid - you really need to watch carefully these last ten minutes.
Serves 6 (with leftovers)
Tuesday, January 13, 2009
Monday - Steak Tips with Mushroom Sauce, Baked Potatoes, Salad, roll
Tuesday - Bifanas (Pork Sandwiches), Garlic Fries
Wednesday - Grandma Dean's Chicken and Dressing
Thursday - Garlic Swiss Steak, Crusty Bread
Friday - Pulled Pork Sandwiches with White BBQ Sauce, Ranch Style Beans
Saturday - Corn Dog Muffins, Tator Tots
Breakfast - To Die For Blueberry Muffins
Dessert - Butterfinger Brownies
Sunday, January 11, 2009
2 Tablespoons butter
2 1/2 Tablespoons taco seasoning
1/2 pound lean ground beef
1/4 cup chopped onion
1 cup salsa
1/2 cup chopped peppers (red, green or yellow)
2 cups grated Mexican blend cheese
Cut potatoes into bite-size pieces and place in greased casserole dish. Sprinkle taco seasoning over potatoes. Melt butter, pour over potatoes and stir to coat well. Bake uncovered at 425 degrees for 40 minutes. Stir and then put back in the oven for 10 minutes longer. Brown beef with chopped onion and cook until soft...then drain. Stir in salsa and chopped peppers. Pour over potatoes. Top with grated cheese. Bake uncovered for 10 minutes. Serve with additional salsa and sour cream.
Tuesday, January 6, 2009
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
Preheat oven to 375°.
Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.
Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.
Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes. Serves: 9
*I'm not a big fan of low-fat or fat-free, so I'll be modifying this recipe for sure. I did want to print this recipe just like I found it - in case y'all wanted the lighter version!
*I'll also be using my new pan!!! Yea, I'm so excited!!!
Monday, January 5, 2009
that I got for Christmas!!! It's called the Baker's Edge pan. It's for making brownies or cookie bars. I even got one for my mother-in-law. She loves to bake brownies and we all want that corner or edge piece!!! So, when I saw this - I knew we both needed one!!! I've already made brownies once and they were AWESOME. They have some really good recipes on their site too. I never imagined that you could make Lasagna in it?! Anyway, with another very cold day upon us tomorrow - I thought Lasagna would be my next recipe to try in my new pan. I'll keep y'all posted on how it turns out...
Monday: No Peek Casserole (recipe on this blog), mashed potatoes, broccoli and carrots and yeast rolls. Found these wonderful yeast rolls at HEB, they are frozen, but they are soo good! They are called 'parker house', in case you are looking for something yummy!!
Tuesday: Crockpot Chili - it's from one of the McCormick packets...these are soo great!! We'll probably have Frito Pie with it.
Wednesday: Chicken Stuffed Shells....follow this link from Blog Chef which is on our site...thanks Tara for showing me this one!! It looks really good!!
Thursday: I'm not sure yet, but thinking about Shrimp Fajitas.
Friday: Don't have the recipe in front of me....but it's Honey Teriyaki Chicken with asparagus and cheese on top..YUMMY! Or at least it sounds yummy to me! I'll try it out and get back with you all!
Anyway, hopefully, I can continue to be good and post menus ;)...but I will, however, post any good new recipes I try!!
Hope everyone has a Blessed 2009!
1/4 cup butter
8 oz. portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
salt and pepper to taste
1/4 cup chopped fresh basil
Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, bring to a good rolling boil and let the liquid reduce by 1/2. Stir in cream, bring back to a boil and then turn the heat down to a simmer. Keep stirring until the sauce becomes a thick gravy. Stir in the basil just before serving.
*Port wine is very strong and pretty sweet. If you have correctly reduced by 1/2 there should be no sweetness to this - only a very rich flavor!!!
*You can serve this over pasta or over steak!!!
Saturday, January 3, 2009
5 cups bread cubes, from Peppridge Farm cinnamon bread
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
Preheat oven to 350 degrees. Butter an 8x8 inch baking pan, don't be afraid to use too much - you really don't want this to stick. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon (if not using the cinnamon bread) and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. You might want to cover with foil for half of the cooking time, so the top doesn't get too crunchy. Sprinkle with Powder Sugar and top with Maple Syrup or fresh fruit, if you like! Yumm....
*If you use regular bread, add 1 tsp. ground cinnamon to the topping. I would use a heavier bread too, so it won't be so mushy!
*To Double the recipe - you will use the whole loaf of Cinnamon bread.
*If you're running short on time in the mornings - this would be great made the night before and kept in the fridge!