Monday, August 22, 2011
1 tsp plus 1 tbsp vegetable oil, divided (I use evoo)
1 can Mexican-style corn
1 lb boneless skinless chicken thighs
1 tbsp Southwestern Seasoning Mix
2 cups uncooked instant white rice (we used brown, it's a little more healthy)
2 cups chicken broth
1 1/2 cups salsa verde
2 tbsp snipped fresh cilantro
1 cup shredded Mexican cheese blend
Add 1 tsp of the oil to a skillet; hear over medium-high heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove from skillet; set aside
As corn cooks, cut chicken into 1 in pieces using knife. Combine chicken and seasoning mix in a bowl. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink. stirring occasionally. Remove chicken from Skillet; set aside.
Add remaining 1 tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantro using shears.
To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.
The Pampered Chef: 29 Minutes to Dinner pg 31
- 1 1/2 pounds beef tenderloin fillet
- Salt and pepper
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups beef consomme, available on soup aisle
- 2 teaspoons prepared Dijon style mustard
- 1/4 cup sour cream, eyeball it
- 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
- 1/2 small onion, sliced
- 1/3 cup coarsely chopped cornichons (I leave this out)
- 1 pound extra wide egg noodles, cooked to package directions
- Chopped parsley leaves, garnish
- Thickly sliced pumpernickel bread, optional
- 5 mushrooms
Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer (I don't normally do this, I just cook it and set it aside).
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.
Monday, August 15, 2011
1 /2/3 cup devil's food cake mix
1/2 cup sour cream
1/2 cup nutella
8 oz cream cheese
1/2 cup powdered sugar
1/2 cup peanut butter
8 oz whipped topping
Mini peanut butter cups
Preheat oven to 350. Spray torte pan with nonstick spray. In a bowl, combine cake mix, sour cream, nutella, and egg. Spread batter into cake pan. This is thick batter and you to spread it. Bake 12-15 min. Remove from oven let set of 10 min. Invert and let cool completely.
Crush about 10-15 mini peanut butter cups. Mix cream cheese, powdered sugar and peanut butter. Reserve 3/4 cup of whipped topping for garnish. Fold in remain whipped topping and crushed peanut butter cups. Spread filling into well of cake and garnish.
1 sm pkg 9 oz of yellow cake mix (I have trouble finding this size so you can use 1 2/3 cup
1/2 cup sour cream
1/2 cup melted orange sherbet
4 oz cream cheese softened
1/2 cup powered sugar
2 tbsp melted orange sherbet
8 oz whipped topping
1 can mandarin orange segments
Preheat oven to 350. Spray tort pan with baking spray. Place an 8in circle of parchment paper over center of pan (I don't this and it turns out just fine). In a bowl combine cake mix, sour cream, sherbet and egg. I add orange marmalade one time and it really made a difference. Whisk until smooth. Pour batter into prepared pan, spreading to edges. This batter is think and you will have to spread it. Bake 12-15 min or until center feels firm to touch. Remove from oven let stand for 10 min. Invert cake, remove parchment and cool completely. I normally make my cake the day before, and the filling the next day.
Zest orange to measure 1 tbsp. Combine cream cheese, powdered sugar, sherbet and zest. I also juice the orange a little, drain some of the can of mandarin oranges into it, and some orange marmalade also; whisk until smooth. Reserve 3/4 cup of whipped topping for garnish. Food remaining whipped topping into cream cheese mixture.
Spread filling into well of cake Refrigerate 1 hour or until read to serve. Granish with reserved whipped topping and mandarin orange segments just before serving. I like to brush my cake well before adding in the cream. Take some orange juice from the orange or the can of mandarin oranges, mix it with some melted orange sherbet and using a pastry brush, brush it all over the well.
The Pampered Chef: Simply Sweet 56 Irresistible Desserts pg. 93
Thursday, March 24, 2011
1 lb campagnelle (curly pasta)
3 tbsp extra-virgin olive oil
1 lb ground beef, pork, and veal mix
1 carrot peeled and grated
1 onion, finely chopped
4 garlic cloves grated
1 (28oz) can Italian plum tomatoes
1 cup chicken stock
1/2 cup fresh basil leaves, shredded or torn
a handful of fresh flat-leaf parsley, coarsely chopped
2 cups ricotta cheese
1/2 cups grated Parmigiano-Reggiano cheese, a couple of handfuls
Bring a pot of water to a boil. When it boils salt the water liberally, add the pasta and cook just shy of al dente 6 to 7 minutes; there should still be a good bite left to it.
While pasta water comes to a boil heat the EVOO in a skillet over medium-high heat. Add the ground meat and break it up into small bits; brown it lightly 3 to 4 minutes. Add carrots, onions and garlic; season with salt and pepper; cook for 5 to 6 minutes to soften. Add tomatoes to the pan and use a wooden spoon to crush them up. Add the stock. Simmer for 15 minutes, then fold in the basil and parsley.
Preheat the oven to 400 F.
Drain the pasta and place in a large bowl. Add the sauce and ricotta cheese and mix well, then transfer to a casserole dish and top with the Parmigiano cheese. Bake for 15 minutes to get the top a bit crusty. Serve with a green salad that you can prepare while the pasta is in the oven.
We used just a pound of ground beef, fresh tomatoes and add some tomato sauce. I add the tomato sauce because when use fresh tomatoes, there is no juice from the can and for these recipe the juice is needed for the sauce. James isn't a big fan of ricotta cheese, so we used cottage cheese instead. I also add Italian seasoning and paprika to the meat. I had some leftover cheddar so that went into the mix too. We also add mushrooms into the mix.
This came from Rachael Ray's Just in time! It's one of her 60 minute meals.
Monday, March 21, 2011
James and I went over to Atlanta, GA to see the aquarium. It's about a 4 hour drive, so I thought it would be nice to have something to munch on along the way, and not really have to worry about breakfast. I made ham and cheese crescent rolls. We went to the deli and picked up a pound a ham deli lunch meat. We had some cheddar and a crescent roll sheet. We cut up the sheet like the crescent rolls would have come. I sprinkled cheese on the rolls, took some ham put some cheese on top and then rolled up the ham. I rolled the ham up in the crescent roll then rolled the crescent roll in some cheese. I put them in the oven for about ten minutes and I had our road trip snack.
Wednesday, March 16, 2011
Ok, so here's the secret for making a rub. If you like it put it in. I take a saucer and sprinkle stuff on it mix it together and rub it on. Here's what I used: garlic powder, ground cayenne pepper, smokehouse maple, black peppercorn grinder, curry powder, Italian seasoning, spicy Montreal steak seasoning, southwest chipotle seasoning, chopped onions, dill weed, and cilantro. Marinades are pretty much the same. For mine this time: Worcestershire sauce, balsamic vinaigrette dressing, red wine vinegar, sesame oil, beef gravy and some extra virgin olive oil. I also put whatever is leftover from the rub into the marinade. We grilled the steaks and steamed some veggies and that was dinner. James thought it was awful that we can't go to a restuarnant and have that great of steak.
Monday, March 14, 2011
2 large russet potatoes (about 1 lb), peeled and cut into 1/2 in pieces
4 garlic cloves, peeled, divided
1 cup (4 oz) shredded cheddar cheese, divided
2 tbsp milk
2 tbsp butter
1 tsp salt, divided
1 can (14.5 oz) petite diced tomatoes, undreained
3/4 cup ketchup
3 tbsp Smoky Barbecue Rub, divided (if you don't have don't sweat but pampered chef and I have plan to substitute)
1 1/4 lbs pork tenderloin
1/2 tsp coarsely ground black pepper
1 tbsp vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and finely diced
1 1/2 cups frozen peas, thawed
Preheat oven to 400 F. Combine potatoes, two of the garlic cloves and enough water to cover in microwave safe dish. Microwave, covered on high 13-15 minutes or until potatoes are tender. Drain. Add 1/2 cup of the cheese, milk, butter and 1/2 tsp salt. Mash until smooth. Set aside.
Meanwhile, combine tomatoes, ketchup, 2 tbsp of the rub and remaining garlic pressed. trim fat and silver skin from pork. Slice work in half lengthwise; thinly slice crosswise. Combine pork, remaining salt, remaining rub and black pepper.
Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering. Add pork. Cook without stirring 3-5 minutes or until browned on one side. Add onion and carrots; cook and stir 2-3 minutes or until carrots begin to soften. Stir in tomato mixture; bring to a simmer. Remove Skillet from heat; sprinkle with peas. Scoop potatoes evenly over peas; flatten slightly. Place skillet in oven; bake, uncovered 10-12 minutes or until is bubbly. Carefully remove from oven. Sprinkle with remainning cheese; cover and let stand 5 minutes or until cheese is melted.
Feel free to cook the potatoes however you want. With the pending departure from Fort Rucker, I decided to use the rest of the box mashed potatoes we had. Turned out just fine. I add cilantro and dill to the potatoes. James and I prefer fresh to canned. So we got 2 fresh tomatoes and chopped those up. Now it says they are to be undrained, so you kind need that sauce water stuff. I add some Worcestershire sauce, some chipotle liquid smoke and the rest of the barbecue sauce we had (going along with that whole got use up things because of the pcsing). We substituted the barbecue rub with mccormick grill mate smokehouse maple. Pampered Chef suggest using 3/4 cup of barbecue sauce instead of ketchup and Smoky Barbecue Rub. To the pork tenderloin I mixed it with some mccormick grill mate smokehouse maple, spciy montreal steak seasoning and Mrs. Dash southwest Chipotle seasoning. I'm not sure if my skillet is oven safe. It probably is, but it's really nice and my Aunt Linda got for me as a shower present, so I'm not about to stick in the oven. I used my rectangular prytex dish. I aslo put the cheese on top before it went in the oven.
This came from The Pampered Chef More Weekday Dinners - Done. When you use a pampered chef cookbook it tells you what pampered Chef item to use. I left that part out.
Side note, it smelled so good and we were so hungry that I completely forgot about my blog and dug in first and took the picture later.
Chicken Patties and Pitas
4 slices day-old french bread (1 cup fresh bread crumbs)
3/4 cup lightly packed fresh cilantro leaves, divided
1 lb ground chicken
1 tbsp grated fresh gingerroot
2 garlic cloves, pressed
1 1/2 garam masala
2 pita pockets bread rounds split in half crosswise
Sauce and Vegetables
1/2 pain low fat yogurt
Chopped cilantro reserved from chicken patties
1 garlic clove, pressed
1/4 tsp salt
4 oz seedless cucumber
1 medium carrot, peeled
1/2 small red onion
Chop bread. Chop cilantro reserve 2 tbsp for sauce. Combine bread crumbs, remaining cilantro, chicken, ginger, pressed garlic, garam masala and salt; mix well. Form chicken mixture into four oblong patties about 1/2 in thick.
Heat grill pan (frying pan works too) over medium heat 5 minutes. Toast pitas on pan 1-2 minutes, turning once. Set aside and keep warm. Lightly spray pan with vegetable oil; cook patties 4-5 minutes or until browned. Turn patties over; cook 4-5 minutes or until thermometer registers 165 F and centers are no longer pink.
Meanwhile for sauce combine yogurt, reserved cilantro, pressed garlic and salt; mix well. Cut cucumber lengthwise into long ribbons. Cut carrots into julienne strips. Slice onion lengthwise into wedges. Fill each pita half with one patty; serve with sauce and vegetables.
I sometimes substitute the french bread with bread crumbs. The part of the country we are in doesn't seem to have anything to exotic and the commasiary doesn't seem to have garam masala. So I mix together a bunch of different stuff. This what I use instead: Italian seasoning, Cajun seasoning, chili powder, ground cumin, and paprika. That all goes in with meat mixture. Also James and I are fans of ground turkey, so often when it calls for ground chicken we use ground turkey instead. Now for the sauce I added some dill to it, and chopped cucumber real small and put that in too. We grilled the onions in the pan after the patties were done. I totally spaced and forgot to put the pitas in the fridge when we got them, so they had gone bad. We didn't use pitas this time, but normally we do when we make this.
This came from The Pampered Chef 29 minutes to dinner volume 2. When you use a pampered chef cookbook it tells you what pampered Chef item to use. I left that part out.
Friday, March 4, 2011
1 small pkg (9 oz) devil's food cake mix or 1 2/3 cups from the 18.25 oz pkg
1/4 cup sour cream
1 tbsp water
1 tbsp instant coffee granules
1/3 cup coffee liqueur or
combine 1/4 cup water, 1/4 sugar, 1 tbsp instant coffee granules and 1 tsp rum extract. Microwave, uncovered on high 1-2 minutes or until sugar is dissolved; cool
Filling & Topping
1 1/2 cups thawed frozen whipped topping
8 oz mascarpone or cream cheese, room temperature
1/4 cup powdered sugar
2 tsp vanilla extract
unsweetened cocoa powder (optional)
Preheat oven to 350 F. Spray cups of mini0muffin pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in bowl and mix. Divide batter evenly among cups of pan. Bake 8-10 minutes or until wooden pick inserted in centers comes out clean.
Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar, and vanilla in bowl; mix until smooth. Place filling into additional resealable plastic bag; secure and set aside.
Remove pan from oven. Press tops of cakes with lightly floured mini-tart shaper to make slight indentations; cool 2 minutes. Remove cakes from pan. Brush tops with coffee liqueur. Cool completely.
Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.
I really wanted to make a tort with my new tort pans, so instead of putting into a mini-cupcake pan, I put into a tort pan. This batter is kinda thick, so I had to spread it around in the pan. I baked the tort the night before. I left out the coffee liqueur altogether. I was meeting some ladies the next morning. This way the tort would be cool enough and I wouldn't have to worry about it cooling. I got up the next morning made the filling. I added a tsp of coffee granules to the filling to give it some more flavor. I spread that in the well of the tort, spread the whipped topping on top. I didn't use cocoa powder on to. I grated a some dark chocolate and covered the top with that. Then I took my cinnamon and cover it with that too. It was really good too.
This came from The Pampered Chef Fall/Winter 2010 Season's Best Recipe Collection. When you use a pampered chef cookbook it tells you what pampered Chef item to use. I left that part out.
1 Lemon divided
1 1-in piece peeled fresh ginger root
2 tbsp Asian Seasoning Mix (this is a pampered chef item, if you don't have it don't sweat it, just keep reading)
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 garlic clove, pressed
Salad and Salmon Rolls
2 seedless cucumbers
1/4 cup season rice vinegar
1 6-inch-wide center cut salmon fillet (about 1 1/2 lbs.)
Lemon slices (optional)
Prepare grill for direct cooking over medium-high heat. For paste zest lemon and grate ginger root to measure 1 tsp each. Juice lemon using to measure 2 tbsp. Combine 1 tbsp of the juice, gingerroot, seasonging mix, soy sauce, oil and garlic.
For the salad cut cucumbers in half crosswise; cut into julienne strips and place into a mixing bowl. Combine 1 tbsp lemon juice and vinegar. Set aside for serving
For rolls, cut salmon into 1 1/2in strips. Spread a small amount of the paste over each salmon strip coating completely. Roll up strips and tie with butcher's twine; spread rolls with remain paste. Grill rolls covered, 4 minutes or until grill marks appear. Turn, grill 4-6 minutes or until grill marks appear and thermometer registers 140 F. Remove from grill and carefully remove twine.
To serve toss salad with vinegar mixture. Divide salad among servings plates; top with salmon rolls.
When the commissary finally had salmon it was rather sad looking and not enough. So we grabbed some tuna also. We should have removed the skin for but didn't. So the salmon didn't roll, but the tuna rolled just fine. Also the commissary was out of cucumbers. Instead we got some mushrooms and some grapefruit and apples. We steamed up the mushrooms and some carrots. I was distracted and so no seasoning was adding to them, but normally I would have tossed in them in at least garlic powder. We cut up the fruit and had a nice little fruit salad on the side. I also added dill and red pepper flakes to the paste. After we had the fish pasted and all rolled up. I added the rice vinegar to the paste and then coated the outside of the rolls with that. It was pretty good. The chef's corner says to substitute Asian Seasoning Mix, increase gingerroot to 2 tsp and increase garlic to 2 cloves in the seasoning paste.
This came from The Pampered Chef Grill it Quick! When you use a pampered chef cookbook it tells you what pampered Chef item to use. I left that part out.
Monday, February 28, 2011
1 lb. ground beef
1 sm chopped onion
1 (16 oz) can french style green beans drained
1 (10 oz) can cream of chicken soup
1 (12 oz) can evaporated milk
1 pkg tater tots
Brown ground beef with onion in skillet stirring until ground beef is crumbled. Drain. Layer ground beef mixture, green beans and tater tots in baking dish. Combine soup and milk in bowl, beat until smooth. Pour over layers. Bake 1 1/4 hours at 350.
I seasoned the meat. I can't just meat, I have to add seasonings. I don't measure I just sprinkle all over the skillet and mix it in. I pressed about 4 cloves of garlic. I add pepper, Italian seasoning, cumin and some smokehouse maple grill mix seasoning. I didn't have a second can of green beans but I would suggest it, especially if there is more than 2 in the family. I also add a can of peas, (2 for you bigger families is my suggestion) and about a half bad of frozen corn. This all went on the layer with the green beans. On top of the taters after I poured the cream soup mixture, I added cheese. I also wish we had mushrooms. I would cook them with the beef and onions. I aslo don't think you have to stick with cream of chicken soup. I'm sure any cream of soup would be good. So the next time I make I'm adding mushrooms and using a different cream of soup.
I got this one out of Taste and See. The "ABC" Senior Adults at First Baptist Church in Sylverster, GA put this cookbook. I got it from a friend. Carolyn Paulk submitted.
Square Meal: Turkey Chili Meatballs, Fire-Roasted BBQ Sauce, Sour Cream Smashed Potatoes and Broccolini
2 lbs. new potatoes or baby Yukon Gold Potatoes
3 tablespoons of butter
salt and black pepper
1/2 to 3/4 cup sour cream
3 to 4 tablespoons snipped or chopped fresh chives
1 1/4 lbs. ground turkey breast (the average weight of a package)
1 onion, peeled
4 large garlic cloves, grated or finely chopped
1 tablespoon chili powder
1/4 cup fresh cilantro or flat leaf parsley leaves, coarsely chooped
2 tablespoons of EVOO (extra0virgin olive oil), 2 times around the pan, plus some for drizzling
1/4 cup of molasses
1/2 cup cider vinegar
1/4 cup light or dark brown sugar
1 (28-oz) can crushed fire-roasted tomatoes
1 lb broccolini, stem ends trimmed
Preheat oven to 400 F.
Cut larger potatoes in half leave smaller baby potatoes whole and place them in a saucepot. Add water to cover by about 1 inch, cover with lid, and bring to a boil over high heat. Remove the lid and simmer the potatoes until tender, 12 to 15 minutes. Drain and return the potatoes to their pot, then add 2 tablespoons of the butter some salt and pepper, and the sour cream and chives. Smash with fork or potato masher until your preferred consistency is achieved.
While potatoes are coming to a boil, place turkey in a mixing bowl. Grate half of the onion into the meat along with half of the garlic, the chili powder, shredded cheese, cilantro or parsley and salt and pepper, Form the mixture into 1 1/2 inch-round meatballs and arrange on a nonstick baking sheet. Drizzle the meatballs with a little EVOO and roast in the oven for 12 minutes or until they are golden and the juices run clear.
Once you have the meatballs in the oven, start the barbecue sauce. Place a large skillet over the medium-high heat with the 2 tablespoons of EVOO. Chop the remaining half onion and add it to the center of the skillet along with the remaining garlic and salt and pepper. Cook, stirring frequently, for 3 to 4 minutes. Add the molasses, cinder vinegar, and brown sugar; stir to combine; then stir in the fire-roasted tomatoes. Bring up to a bubble and simmer the sauce over low heat until you are ready to eat.
Place about 1 inch of water in a high-sided skillet over high heat, put a lid on it, and bring up to a simmer. Add some salt and the broccolini and cook for 3 to 4 minutes, keeping the broccolini on the crunchy side. Drain and return to the skillet season with salt and pepper and add the remaining tablespoon of butter; stir until the butter has melted and coated all the broccolini.
Remove the meatballs from the oven and add to the skillet with the barbecue sauce. Toss to coat with the sauce. Plate up the meatballs with a little more sauce on top serve with the smashed potatoes and the broccolini alongside.
My barbecue sauce came out real thin and took the longest. I suggest starting after the potatoes or on the stove and then starting your meatballs. The potatoes where kinda dry for me, so you may want to add a small amount of broth or milk about a splash to 1/4 or cup. We couldn't find broccolini, so we did broccoli and cooked like the broccilini. I add some stuff to the meatballs. I add a tablespoon of Cajun seasoning, a tablespoon of Italian seasoning, a teaspoon of poultry seasoning, and a teaspoon of cumin.
This came out of Rachael Ray's Just in Time!
Wednesday, February 23, 2011
18 1/2 oz box of devil's food cake mix
1/2 cup of oil
2 eggs, beaten
1 cup semi sweet chocolate chips
Mix dry cake mix and remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 minutes or until golden. Let cool on wire racks. Makes 3 1/2 doznes.
I got this out the Circle of Friends Cookbooks - 25 Chocolate Chip Cookie Recipes: Exclusive on-line cookbook. It's on amzon for the kindle for free when I got it. I decided to try and make them into mini muffins. I used a medium scoop and placed a scoopful into my mini muffin pan. They need to cook a little longer. They need about 20 minutes in the oven and I used the whole bag of chips.I'm going to try them again with white chocolate chips. I'll let you know how they turn out.
2.) Barbecue Pork Shepherd's Pie Found in The Pampered Chef More Weekday Dinners-Done! Cards.
3.) Turkey Chili Meatballs, Fire-Roasted BBQ Sauce, Sour Cream Smashed Potatoes, and Broccolini. Found in Rachael Ray's Just in Time!
4.) Beef and Vegetable Casserole. Found in Taste and See. It's First Baptist Church in Sylvester, GA cookbook.
5.) Indian-Spiced Chicken (We are using turkey) Pitas. Found in The Pampered Chef 29 minutes to dinner volume 2.
I'm going to share how I get a home cooked meal on our table most nights. Feel free to use my ideas and even tweak and make them fit your family better. Right now it's just James and I. I don't try to find meals that serve for 2 I have a few cookbooks that are for two and we do use them. We just save the leftovers for lunch during the week.
I will post our meal plans which are really lose. I don't set days to our meals. I've learned that life happens and sometimes the day doesn't go as planned or your forget about things that are happening. I just pick up 5-6 meals we go shopping for the everything but produce and then cook what we want on the days we cook dinner. Having options makes it easier to eat at home and not go out. On that day we go buy the produce for the meal we want when James gets home. When I cook I'll post the recipe, where I got it from and how I tweaked.