Wednesday, June 23, 2010
Did you know that if you take them home and put them in about 1 inch of water the green chives will continue to grow?
Did you know that you can keep cutting off the chives as you need them and they will keep growing back?
I had a tendency of buying a bunch every time I went to the grocery store because I love their flavor, they are milder than other onions but still bring lots of flavor to dishes- without bringing my husband the heartburn he gets with all other onions.
After my new discovery I have had the same 3 onions going in a mason jar on my kitchen counter for I don't know a month? I never could have gone this long without buying some.
Even though they aren't very expensive to buy, many people let these just go bad in the fridge. Set them in some water, and let them keep producing for you :-)
Saturday, June 19, 2010
1 Large can of peaches
1 stick of butter
1 box of yellow cake mix
Grease a 9X13 pyrex dish and toss in the peaches and juice. Then sprinkle the cake mix over the peaches. Once you have melted the stick of butter drizzle it over the cake mix. Toss in the oven at 350 for 50 min. Take it out and let sit for 5 min. Serve warm with ice cream YUM! This type of peach cobbler will be more runny than cake like... just to let you know!!
This is great and soooo easy!!!
Happy Baking :)
Wednesday, June 16, 2010
Tuesday, June 15, 2010
2 cups sifted flour
2 cups packed brown sugar (recipe calls for light, I used golden)
1/2 cup butter (I used cold butter cut up into pieces)
1 egg, well beaten
1/2 cup additional sifter flour
2 tsp baking powder
1 tsp cinnamon
3/4 cup milk
In a medium mixing bowl, combine flour, brown sugar and butter until crumbly (this is best to just stick your hands in and start smashing it together). Set aside 1/2 cup of this crumb mixture for the topping. To the mixture in the mixing bowl add all other ingredients and blend well with a wire whisk. Spread batter evenly into a well greased 8-in square pan. Sprinkle the crumb topping on top. Bake at 350F for 40-45 min, or until a wooden toothpick comes out clean.
When the weather gets hot we like to try to grill every night that we would have to use the oven/stove. This saves us a ton of money on the A/C because we aren’t heating up the entire house with the stove. We found a GREAT deal on petite sirloin steak at Albertsons- they are buy 1 get 1 free right now. And we had such a yummy meal the other night!
For the Steak-
We used 2 petite sirloin steaks- but you can use any amount of whatever cut you prefer
Grilled Mushrooms (we like ours cooked in LOTS of butter)
For the Butternut Squash-
Peeled/Seeded Butternut squash cut into ½ in thick chunks (ours were about 3inx 4in)
For the Salad-
Roasted red peppers
(We made our dressing out of olive oil, apple cider vinegar, salt, pepper, water, garlic, thyme, oregano, and roasted red peppers- then blended it with a hand blender… I’m not very good at measuring ingredients – I just kept adding until it tasted like I wanted it to)
While the coals were heating up- We rubbed the steaks in Thyme, Oregano, Salt and Pepper. One big thing about salting steaks- is that you HAVE to use larger salt. Table salt is so small that it gets into the steak and dries it out, but larger salt (like kosher salt or coarse ground sea salt) flavor the steak without drying. Then we let the steaks just rest on the counter while the coals finished heating (about 15-20 min).
Meanwhile- (I roasted the red peppers for the salad on the grill- because I could, but you don’t have to) Grill the peppers until the skin blisters, then put into a paper bag and set aside.
Rub the squash down with olive oil, salt and pepper.
We put the squash and steaks on the grill about at the same time. You will want to put the squash on the grill toward the outer rim because it isn’t as hot as the center and that way it will cook but not burn. Then just cook until the squash is tender and your steaks are as done as you like them.
Make the salad and dressing while all else is on the grill, and you are set.
Monday, June 14, 2010
I was chatting with my good friend Ivy about how many apples I have left over from the past weeks of purchasing a Bountiful Basket. She gave me an apple pie recipe. It does call for Granny smith apples but I just used the red apples leftover from the basket. It also calls for the Trader Joe's Pie crust which I used but any other pie crust would do in my opinion!!! I will let you know how it tasted-smelled and looked yummy!!!
1 pkg Trader Joe's Gourmet Pie Crust
Tuesday: Digiorno Pizza on SALE this week!
Wednesday: Mom's Night Out
Thursday: Pizza Crescent Rolls with Marinara dipping sauce
Friday: Breakfast for Dinner Mmmm Blueberry Waffles
Saturday: We always try to grill on Saturdays... Chicken Kabobs, gyoza and rice
Sunday: Father's Day... whatever David wants for dinner :)
Thursday, June 10, 2010
Every once and a while our family seems to reach the end of our food budget before we were planning on it. You know- when a few extra things came up, and all of a sudden it is a week before you will see another paycheck? Well, when this happens we do what we like to call cleaning out our pantry and finding creative ways to use what we have.
Some things we always ALWAYS have in our pantry: dried beans, peas, lentils, and rice. Over the years I have discovered you can do so many yummy things with these, but it just takes more time and more preparation.
Here is what we did one night:
2 cups dried pinto beans
1 pkg corn tortillas
1 cup shredded Monterey jack cheese
2 Roma tomatoes
2 leaves romaine lettuce
1 yellow squash
1 cup brown rice
2 TBSP Olive Oil
Enough Vegetable oil for frying
Lots of spices:
Crushed Red Pepper
Chili Garlic Sauce
The night before: soak the beans in water making sure there is at least 4 inches of water above the top of the beans.
Day of: Drain the beans and put into crock pot. Cover with about 4-5 cups of water- depending on size of your pot, you want the beans to have about 2 in of water over them. Set on low for 8-10 hours.
At about hour 4-5 check the beans, if getting softer, add some black pepper, garlic powder, a little salt. Keep cooking. 1 hour before you want to eat they should definitely be done. Scoop out the beans (reserving the juices) smash up about 2/3 of the beans adding the bean water as needed to keep a soft refried bean consistency. When you have reached the desired consistency place in a Tupperware container and set aside.
For the Rice:
In a rice cooker add 1 Tbsp of olive oil, a sprinkle of crushed red pepper, some garlic powder, ½ tsp chicken bouillon, small squirt of chili garlic paste, and marjoram. Add 1 cup brown rice, mix well. Add 2 cups of water and start rice.
Slice squashes into ½ inch discs and then cut in half. Dice tomato. Toss all veggies in 1 TBSP olive oil, a dash of salt and pepper, some marjoram and garlic powder. Place in corning ware dish in a 400F oven.
After 10 min turn. Repeating again 10 min later. Add a sprinkle of cheese on top of the veggies and cook until melted. Take out of the oven.
Place enough oil to fill the bottom of a skillet with 1 in of oil. Heat over medium high heat until a drop of water boils when dropped into pan. Place one tortilla in the pan at a time turning once it has begun t harden about 2-3 minutes depending on heat of oil. Cook until golden and hard but not burned, place n paper towels to drain, repeat until you have cooked as many as you want.
In a skillet heat and season beans to your liking.
Add beans, cheese, lettuce, tomato, avocado… and anything else you want to the tostada and enjoy.
Saturday, June 5, 2010
I fully admit stealing this recipe from one of my favorite blogs. BUT I thought since there may be readers here who don't read www.ourbestbites.com, I would post it for you. Plus it's super-easy, quick and delicious.
Thursday, June 3, 2010
1 green onion (thinly sliced)
1 large carrot (thinly sliced)
1 celery stalk (diced)
4 cups of vegetable or chicken broth (or 4 cups water + 4 tsp chicken bouillon)
2 cups green split peas
2 TBSP finely chopped fresh flat leaf parsley
¼ tsp marjoram
¼ tsp thyme
Salt and freshly ground pepper to taste
6 slices of bacon
1 TBSP olive oil
In a large saucepan over medium heat, warm the oil. Add the onion and sauté until softened, 3-5 minutes. Add the celery and carrots and sauté until just slightly softened, 3 minutes.
Add the split peas, stock, 2 slices of bacon, parsley, marjoram, and thyme. Reduce the heat to medium low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes. Discard the bacon.
Meanwhile, in a frying pan over medium heat, fry the remaining 4 slices of bacon until crisp, about 10 minutes. Transfer to a paper towel to drain. When cool, crumble and set aside.
Coarsely puree 2 cups of the soup in a food processor and return the pureed soup to the saucepan. Season with salt and pepper to taste, return the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.
Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.
Serve with warm crusty French bread.
Wednesday, June 2, 2010
1 pound boneless beef top round steak sliced into thin pieces
1/2 container of fresh sliced mushrooms
1 medium onion... cut into wedges
1/2 cup condensed beef broth
3 tablespoons teriyaki sauce
1 teaspoon dark sesame oil -- if desired
** Any additional veggies like beans, water chestnuts, carrots, red pepper etc...
1 tablespoon cornstarch
2 cups frozen broccoli florets (you can use fresh broccoli too)
I had a friend request some skillet recipes since the summer months heat the house up quite a bit, the last thing you want on all afternoon is the oven!
24 slices of pepperoni... we used turkey pepperoni :)
2 oz. (1/2 cup) shredded mozzarella cheese
1 cup pasta or pizza sauce
Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
Roll up, starting at shortest side of triangle and roll to the point. Place rolls, point side down, on ungreased cookie sheet.
Bake for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm with heated sauce for dipping.
15 oz canned salmon
1/2 cup dry bread crumbs
1 green onion (sliced- including the tender green parts)
1/4 cup finely shredded cheddar cheese
dash of salt
dash of pepper
dash of garlic powder
dash of crushed red pepper
a small squeeze of chili garlic paste
2 TBSP olive oil
Chili Garlic Dressing:
1 TBSP Mayonnaise
dash of chili garlic paste
dash of paprika
Drain and reserve liquid from the salmon. Mix the egg, onion, bread crumbs and salmon together. Add all other ingredients (except the oil).
Form into patties- If mixture is too dry to form into patties, add the reserved liquid a few TBSP's at a time.
In a frying pan over medium high heat warm the oil. Place patties into the pan. Brown on each side, turning gently. If cooking in batches place in warm oven on a broiling rack to keep warm. Drain on paper towels.
Mix the Mayo chili garlic paste and paprika in a ramekin dish.
Serve Salmon Patty over white rice with steamed spinach- with a dollop of chili garlic dressing on top!
Tuesday, June 1, 2010
(Sorry I don't have a picture to post with it!)
Total: 30 mins give or take a few
1 1/2 T. Soy Sauce
1 1/2 lb Ground Turkey
1 T. minced garlic
Salt & Pepper
Mix all ingredients in a large bowl & let it marinate
for about 10 mins in the fridge
Make patties whatever size you desire,
When I made it .. we had 6.
Add a little olive oil to a pan and start cooking, I cooked on medium until the oil was hot enough and turned it down just tad & let the patties cook
I thought since I was in on this blog idea, I better get one posted quick before weeks passed and I failed to remember.
1 Roma Tomato
1 Hard Boiled Egg
1/4 Red Pepper
2 Steamed Asparagus Sprigs
1 Green Onion
Roasted Garlic & Peppercorn Dressing
Chop all ingredients into desirable salad pieces, and combine all ingredients into two bowls. Toss with dressing, sprinkle with a dash of salt and pepper.
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
3 lb ripe tomatoes, peeled and seeded, then diced
4 cups chicken or vegetable stock or prepared broth
1/2 cup finely chopped basil leaves, plus 6-8 whole leaves
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Use only fully-sun ripened tomatoes that are slightly soft to the touch. To peel and seed them, fill a saucepan 3/4 full of water and bring to a boil. Using a sharp knife, score an X in the blossom end of each tomato. In batches, without crowding, immerse the tomatoes in the boiling water and leave for 15-30 seconds, or until the skins just begin to wrinkle. Remove from the pan with a slotted spoon, let cool slightly, then peel away the skins. Cut in half crosswise and squeeze
gently to dislodge the seeds.
In a large soup pot over medium heat, warm the oil. Add the onion and saute, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened but not browned, about 30 seconds.
Add the tomatoes and stock, raise the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and cool until the tomatoes are softened, about 30 minutes. Remove from the heat.
In a blender or food processor, puree the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Alternatively, process with a hand held blender in the pot until the desired consistency is reached. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.
Serve while hot and sprinkle with a spoonful of Parmesan cheese. Enjoy!
French Dips are amazing!! One of David's favorites!!
1 roast 2-4 lbs
1 can of beef broth
1 can of french onion soup.
Put it all in the crock on low for 8 hours!! Mmmm shread the meat with a fork and then let it sit while you toast the french rolls.
Once you put the beef on the rolls you can then spoon some broth into a bowl and dip the sandwich into the au jus!!! It is wonderful and sooo easy to make.
1 lb boneless skinless chicken breast
1 large onion, and green pepper chopped
2 cups of salsa
1 pkg. frozen or canned corn
12 corn tortillas (6 inch)
1 1/2 cups finely shredded mexican style cheese
Heat oven to 400F Cook and stir chicken, onion, and pepper in large skillet on medium heat for 10 min or until chicken is cooked through. Stir in salsa and corn.
** If you have frozen chicken.. I put mine in a crock pot all day with some chicken broth on low for about 5 hours then I just skip the cooking chicken in the skillet part ;)
Arrange 6 tortilla on the bottom of a 13X9-inch baking dish; cover with layers of 1/2 each chicken mixture, sour cream and cheese.
* I always add an extra layer of cheese on top... then putting the foil over it protects it from getting burnt or crispy*
Repeat layers; cover with foil.
Bake 40 min. or until heated through and cheese is melted. Remove foil after 30 min of baking. Let it stand 5 min.