serves 6
Found this one off the McCormick website.
1/4 cup fresh lime juice
3 tablespoons McCormick® Grill Mates® Mesquite Seasoning
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 pounds boneless skinless chicken breast halves
Mix lime juice, Mesquite Seasoning, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 12 to 15 minutes or until chicken is cooked through, turning frequently.
Saturday, February 28, 2009
Friday, February 27, 2009
Caesar-Style Steak Sandwiches
serves four
My dad gave me a lifetime membership to a cooking club. I get the magazine every month and find at least one tip and recipe that I want to try. This month, we're trying this one. (Yes, we do grill during the winter. Doesn't everyone?)
1 1/2 lb. beef sirloin steak (about 1 1/2 inches thick)
3/4 teaspoon pepper
1 baguette, halved horizontally, cut crosswise into 4 pieces
2 tablespoons olive oil
1/2 cup refrigerated Caesar salad dressing
1 cup shaved Parmesan cheese*
8 romaine lettuce heart leaves
8 tomato slices
My dad gave me a lifetime membership to a cooking club. I get the magazine every month and find at least one tip and recipe that I want to try. This month, we're trying this one. (Yes, we do grill during the winter. Doesn't everyone?)
1 1/2 lb. beef sirloin steak (about 1 1/2 inches thick)
3/4 teaspoon pepper
1 baguette, halved horizontally, cut crosswise into 4 pieces
2 tablespoons olive oil
1/2 cup refrigerated Caesar salad dressing
1 cup shaved Parmesan cheese*
8 romaine lettuce heart leaves
8 tomato slices
Heat grill. Sprinkle steak with pepper. Grill, covered, over medium-high heat or coals 8 to 10 minutes for medium-rare, turning once. Remove steak; cover loosely with foil. Let stand 5 minutes before thinly slicing.
Meanwhile, brush cut sides of baguette with oil. Grill, covered, 1 to 2 minutes or until golden brown. Brush cut sides of bread with dressing; top bottom pieces with cheese, lettuce, tomatoes, steak and remaining bread.
Wednesday, February 25, 2009
Roasted Paprika Chicken
serves four
Another Everyday Food recipe to try. I tend to stick with either boneless, skinless chicken breasts or whole chickens when cooking. I thought I'd stretch my limits a little :)
1 tablespoon sweet paprika
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
Preheat oven to 475 degrees, with racks in upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
When chicken is done, transfer to a plate, and loosely tent with aluminum foil (reserve baking sheet with drippings).
Another Everyday Food recipe to try. I tend to stick with either boneless, skinless chicken breasts or whole chickens when cooking. I thought I'd stretch my limits a little :)
1 tablespoon sweet paprika
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
Preheat oven to 475 degrees, with racks in upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
When chicken is done, transfer to a plate, and loosely tent with aluminum foil (reserve baking sheet with drippings).
Sunday, February 22, 2009
Rotini and Cheese with Broccoli and Ham
serves six
Because you just can't have enough variations on macaroni and cheese. I have in my notes to make sure you whisk in the spices before you stir in the cheese* because as I recall, if you don't you end up with tongue-burning clumps of spices in your pasta. Which is no good if you're trying to convince your two-year-old to just try a bite.
4 quarts water
2 cups uncooked rotini (about 8 ounces corkscrew pasta)
1 (10-ounce) package frozen chopped broccoli
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup chopped reduced-fat ham
Because you just can't have enough variations on macaroni and cheese. I have in my notes to make sure you whisk in the spices before you stir in the cheese* because as I recall, if you don't you end up with tongue-burning clumps of spices in your pasta. Which is no good if you're trying to convince your two-year-old to just try a bite.
4 quarts water
2 cups uncooked rotini (about 8 ounces corkscrew pasta)
1 (10-ounce) package frozen chopped broccoli
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup chopped reduced-fat ham
Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
Remove from heat; stir in cheese and next 4 ingredients* (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
Saturday, February 21, 2009
Cheese Delight Chicken
This is another recipe from Joanna's and my childhood. It was a favorite of mine because after it was cooked and eaten, the spilled coating in the bottom of the dish could be scooped out with a fork and eaten as a cheesy crunchy treat! Mom and I would partake without fail. I don't recall Joanna or Dad being very interested in our greasy little piece of heaven.
Ingredients
Boneless chicken breasts
1 clove garlic
1/2 c. oil
1 c. bread crumbs
1/2 c. finely grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/8 tsp. pepper
1 tsp. salt
Steps
Ingredients
Boneless chicken breasts
1 clove garlic
1/2 c. oil
1 c. bread crumbs
1/2 c. finely grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/8 tsp. pepper
1 tsp. salt
Steps
- Add garlic to oil and let stand for 20 mins.
- Preheat oven to 350
- Remove garlic from oil.
- Mix bread crumbs, cheeses, pepper and salt.
- Dip chicken in oil, then crumb mixture. Place in a large shallow baking pan: tucking sides under to form meat roll.
- Pour remaining oil over chicken pieces.
- Bake uncovered for about 45 mins or until done.
Friday, February 20, 2009
Skillet Pizza Caserole
Been meaning to add this one for a few weeks now. We are having it tonight, so it seemed apropos. We both love this recipe. It is one of the few that Jenny can count on me cleaning out the leftovers.
Ingredients
1 1/2 lbs. ground beef
2 c. marinara sauce
1 1/2 c. shredded mozzarella
1 (10 oz.) package refrigerated pizza dough
1 Tbs. grated Parmesan
Steps
Ingredients
1 1/2 lbs. ground beef
2 c. marinara sauce
1 1/2 c. shredded mozzarella
1 (10 oz.) package refrigerated pizza dough
1 Tbs. grated Parmesan
Steps
- Preheat oven to 425. Cook beef in ovenproof or cast-iron skillet over medium-high heat. Drain and return to skillet.
- Add marinara sauce; mix well. Sprinkle mozzarella over top.
- Unroll pizza dough and spread over mixture in skillet. Trim any excess with scissors.
- Sprinkle top of dough with Parmesan. Bake in skillet until crust is brown, about 15 mins. Remove from oven and let stand about 5 mins.
Thursday, February 19, 2009
Grilled Greek Chicken Kebabs with Mint-Feta Sauce
serves four
At some point during my freshman year at LSU, my best friend Stacy took me to a Greek-Lebanese Cafe. I had never had Greek food in my life, but was too embarrassed to refuse. Thank goodness. Now I love hummus and gyros and pita and feta and all manner of Greek flavors. We've had these Greek kebabs before and they were delicious!
I made the mint sauce this time and it was SUPER minty. We were not fans. Next time we'll stick with a more traditional tzatziki sauce.
1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
At some point during my freshman year at LSU, my best friend Stacy took me to a Greek-Lebanese Cafe. I had never had Greek food in my life, but was too embarrassed to refuse. Thank goodness. Now I love hummus and gyros and pita and feta and all manner of Greek flavors. We've had these Greek kebabs before and they were delicious!
I made the mint sauce this time and it was SUPER minty. We were not fans. Next time we'll stick with a more traditional tzatziki sauce.
1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
Sunday, February 15, 2009
French Toast Apple Bake
serves six or so
In our Sunday School class, we take turns bringing in breakfast for the class. I like things we can make ahead. After our first experience with the Breakfast Pizza, we decided that trying to prepare everything the morning of just creates too much stress (and yelling). Today was our turn again so we made this. It has absolutely no redeeming qualities ... which means that of course it was delicious.
Side note: Putting a cookie sheet underneath the pan to catch overflow while cooking is a good idea. Letting it overflow and THEN putting a cookie sheet on the bottom rack of your oven results in an oven fire :) Just so you know. (And just in case you're in the kitchen taking the kids out of their high chairs and you look over and see flames in your oven, FIRST turn off the oven (DO NOT OPEN THE DOOR) and then unfasten the kids as fast as possible and shove them in the living room to go yell for Daddy. And once the fire is out and cleaned up ... put some bowls of vinegar around your house and in your oven to absorb the smoke smell.)
3/4 C butter, melted
1 C brown sugar
1 tsp cinnamon (more, if your palate pleases)
2 (21 oz) cans apple pie filling
15 to 18 slices white bread
8 eggs
1 3/4 to 2 C milk
1 1/2 tsp vanilla extract
Syrup (for later)
Grease/Pam/Butter a 9X13 baking dish
Pour butter into the dish and then sprinkle brown sugar and cinnamon into the dish.
Top with the apple pie filling.
In a mixing bowl whisk together eggs, milk and vanilla
Layer the bread slices on top of the apple pie filling, pressing down firmly so that they get all nice and smooshed down onto the apple pie/butter mixture. You can alternate layers of bread with pouring the egg mixture so that every layer is thoroughly saturated. Make sure that you pour SLOWLY, so as to avoid spillovers
Cover with aluminum foil and refrigerate overnight.
Uncover and bake at 350 for 1 hour.
Drizzle with syrup and put in the broiler for a few minutes to caramelize.
In our Sunday School class, we take turns bringing in breakfast for the class. I like things we can make ahead. After our first experience with the Breakfast Pizza, we decided that trying to prepare everything the morning of just creates too much stress (and yelling). Today was our turn again so we made this. It has absolutely no redeeming qualities ... which means that of course it was delicious.
Side note: Putting a cookie sheet underneath the pan to catch overflow while cooking is a good idea. Letting it overflow and THEN putting a cookie sheet on the bottom rack of your oven results in an oven fire :) Just so you know. (And just in case you're in the kitchen taking the kids out of their high chairs and you look over and see flames in your oven, FIRST turn off the oven (DO NOT OPEN THE DOOR) and then unfasten the kids as fast as possible and shove them in the living room to go yell for Daddy. And once the fire is out and cleaned up ... put some bowls of vinegar around your house and in your oven to absorb the smoke smell.)
3/4 C butter, melted
1 C brown sugar
1 tsp cinnamon (more, if your palate pleases)
2 (21 oz) cans apple pie filling
15 to 18 slices white bread
8 eggs
1 3/4 to 2 C milk
1 1/2 tsp vanilla extract
Syrup (for later)
Grease/Pam/Butter a 9X13 baking dish
Pour butter into the dish and then sprinkle brown sugar and cinnamon into the dish.
Top with the apple pie filling.
In a mixing bowl whisk together eggs, milk and vanilla
Layer the bread slices on top of the apple pie filling, pressing down firmly so that they get all nice and smooshed down onto the apple pie/butter mixture. You can alternate layers of bread with pouring the egg mixture so that every layer is thoroughly saturated. Make sure that you pour SLOWLY, so as to avoid spillovers
Cover with aluminum foil and refrigerate overnight.
Uncover and bake at 350 for 1 hour.
Drizzle with syrup and put in the broiler for a few minutes to caramelize.
Thursday, February 12, 2009
Italian Pot Pies
serves four
Another one from Everyday Food. We're giving this a try tonight to see how it goes. It sounded interesting ...
Oh yum! The biscuit topping was so good. And the flavors in the meat were delicious as well. This one joins the regular rotation for sure!
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality store-bought tomato sauce
1 cup all-purpose flour (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk
Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Another one from Everyday Food. We're giving this a try tonight to see how it goes. It sounded interesting ...
Oh yum! The biscuit topping was so good. And the flavors in the meat were delicious as well. This one joins the regular rotation for sure!
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality store-bought tomato sauce
1 cup all-purpose flour (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk
Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Wednesday, February 11, 2009
Honey Chicken Skewers
serves four
These were on the same page as the Teriyaki Burgers in the Real Simple magazine. They sounded good as well so on the menu they went.
1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.
Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.
These were on the same page as the Teriyaki Burgers in the Real Simple magazine. They sounded good as well so on the menu they went.
1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.
Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.
Saturday, February 7, 2009
Quick Grilled Chicken
serves six
This is off the McCormick website. We grill chicken this way quite a bit. It gives the chicken a great flavor, but it's not overwhelmingly taco-flavored. I'll grill more than we can eat to have extra chicken leftover for salad or sandwiches or casseroles. Yum.
1 package McCormick® Taco Seasoning Mix
1/2 cup oil
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vinegar
2 pounds boneless skinless chicken breast halves
Mix Seasoning Mix, oil, water, lemon juice and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
This is off the McCormick website. We grill chicken this way quite a bit. It gives the chicken a great flavor, but it's not overwhelmingly taco-flavored. I'll grill more than we can eat to have extra chicken leftover for salad or sandwiches or casseroles. Yum.
1 package McCormick® Taco Seasoning Mix
1/2 cup oil
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vinegar
2 pounds boneless skinless chicken breast halves
Mix Seasoning Mix, oil, water, lemon juice and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
Wednesday, February 4, 2009
Teriyaki-Glazed Burgers
serves four
One from Real Simple magazine. I just needed something for dinner that used ground beef, but wasn't meatloaf or some homemade form of Hamburger Helper. Oh, and if it broke out of the Italian theme I've got going lately, all the better. We did not serve ours on English muffins. The kids and I ate ours without buns and Dave used slices of bread. I also didn't trouble with the tomatoes or cucumber. Instead I heated up some leftover fries from Chik Fil A and called it good. We just bought a cheap jar of Kroger brand teriyaki sauce.
Results: The flavor wasn't very teriyaki. If I make these again (and I might since I have most of a bottle of teriyaki sauce left), I think I'd mix in some teriyaki sauce with the meat when forming the patties. We liked the flavor, there just wasn't enough of it :)
1 1/2 pounds ground beef
Kosher salt and pepper
1/4 cup teriyaki sauce
4 English muffins, split
1 pint cherry or grape tomatoes
3 Kirby cucumbers, cut into spears
One from Real Simple magazine. I just needed something for dinner that used ground beef, but wasn't meatloaf or some homemade form of Hamburger Helper. Oh, and if it broke out of the Italian theme I've got going lately, all the better. We did not serve ours on English muffins. The kids and I ate ours without buns and Dave used slices of bread. I also didn't trouble with the tomatoes or cucumber. Instead I heated up some leftover fries from Chik Fil A and called it good. We just bought a cheap jar of Kroger brand teriyaki sauce.
Results: The flavor wasn't very teriyaki. If I make these again (and I might since I have most of a bottle of teriyaki sauce left), I think I'd mix in some teriyaki sauce with the meat when forming the patties. We liked the flavor, there just wasn't enough of it :)
1 1/2 pounds ground beef
Kosher salt and pepper
1/4 cup teriyaki sauce
4 English muffins, split
1 pint cherry or grape tomatoes
3 Kirby cucumbers, cut into spears
Heat grill to medium-high. Form the beef into four 1/2-inch-thick patties and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Grill the burgers to the desired doneness, 4 to 5 minutes per side for medium, basting with the teriyaki sauce during the last 2 minutes of cooking. Grill the English muffins until toasted, 1 to 2 minutes per side.
Sandwich the burgers in the muffins. Serve with the tomatoes and cucumbers.
Tuesday, January 27, 2009
Skinner's Lasagna
serves 6-8
This is the lasagna recipe in my mom's cookbook. The same one on the box of Skinner lasagna noodles. If I'm making it just as a regular weeknight meal for our family, I make the whole recipe, but assemble it into two smaller pans (I use my 8x8 Pyrex for the one I'll be cooking that night and put the other half in my 11-cup Pyrex Rectangular Storage Plus** [because it has a cover]) and then put one in our freezer for dinner another time. I don't cook it before freezing. If it's been frozen, I take it out of the freezer to thaw and just cook it like the recipe calls for. It's my version of frozen lasagna.
I love this recipe. It's not difficult to make at all. Especially since you don't cook the noodles before assembling the lasagna. Plus, it tastes really, really good!
1 lb. ground beef
3 1/2 C. spaghetti sauce (28-32 oz jar)
1-1/2 C. water
15 oz ricotta cheese
2 C. shredded mozzarella
1/2 C. grated Parmesan cheese
2 eggs
1/4 C. chopped parsley
1/2 TSP. salt
1/4 TSP. pepper
9 uncooked skinner lasagna noodles
Preheat oven to 350.
In a saucepan, brown meat; add spaghetti sauce and water; let simmer for 10 minutes.
In a bowl, mix ricotta, mozzarella, Parmesan cheese, eggs, parsley, salt, and pepper.
In 13x9 dish, pour 1 cup of sauce on bottom. Place three uncooked noodles lengthwise on top of the sauce. Pour 1 cup of sauce over the noodles, then add half the cheese mixture over the sauce. Repeat noodles, sauce, cheese. Place the last three noodles on the top and pour the remaining sauce over the lasagna.
Cover with aluminum foil and bake for 50-55 minutes.
Uncover and bake for 10 more minutes. (If you like it extra cheesy, you can top with extra mozzarella cheese at this point.)
**I did not know they had other sizes of that pan available! I'm a little too excited about that :)
This is the lasagna recipe in my mom's cookbook. The same one on the box of Skinner lasagna noodles. If I'm making it just as a regular weeknight meal for our family, I make the whole recipe, but assemble it into two smaller pans (I use my 8x8 Pyrex for the one I'll be cooking that night and put the other half in my 11-cup Pyrex Rectangular Storage Plus** [because it has a cover]) and then put one in our freezer for dinner another time. I don't cook it before freezing. If it's been frozen, I take it out of the freezer to thaw and just cook it like the recipe calls for. It's my version of frozen lasagna.
I love this recipe. It's not difficult to make at all. Especially since you don't cook the noodles before assembling the lasagna. Plus, it tastes really, really good!
1 lb. ground beef
3 1/2 C. spaghetti sauce (28-32 oz jar)
1-1/2 C. water
15 oz ricotta cheese
2 C. shredded mozzarella
1/2 C. grated Parmesan cheese
2 eggs
1/4 C. chopped parsley
1/2 TSP. salt
1/4 TSP. pepper
9 uncooked skinner lasagna noodles
Preheat oven to 350.
In a saucepan, brown meat; add spaghetti sauce and water; let simmer for 10 minutes.
In a bowl, mix ricotta, mozzarella, Parmesan cheese, eggs, parsley, salt, and pepper.
In 13x9 dish, pour 1 cup of sauce on bottom. Place three uncooked noodles lengthwise on top of the sauce. Pour 1 cup of sauce over the noodles, then add half the cheese mixture over the sauce. Repeat noodles, sauce, cheese. Place the last three noodles on the top and pour the remaining sauce over the lasagna.
Cover with aluminum foil and bake for 50-55 minutes.
Uncover and bake for 10 more minutes. (If you like it extra cheesy, you can top with extra mozzarella cheese at this point.)
**I did not know they had other sizes of that pan available! I'm a little too excited about that :)
Monday, January 26, 2009
Pumpkin and Sunflower Seeds
makes two cups
I got this recipe out of my Mennonite cookbook, More With Less. I get my pumpkin seeds already shelled from a local co-op and I also buy my shelled sunflower seeds there. I don't make a huge effort to look for shells in the sunflower seeds; I just kind of keep an eye out during the stirring portions of the recipes. Julia and Dax love these.
I suppose you could make them with olive oil rather than butter. I haven't. I like butter. And you don't have to use these seasonings, either. Feel free to branch out.
2 cups seeds (I use pumpkin and sunflower seeds)
1 TBS butter
1 teas Worcestershire sauce
a bit of garlic powder, onion powder and seasoned salt (I use Lawry's)
Turn the oven to 250 degrees.
Put the seeds in a bowl.
Melt butter then stir in Worcestershire sauce and seasonings (to taste). Pour onto seeds. Stir and dump onto cookie sheet. Spread into thin layer.
Cook for one hour (or until toasty brown), stirring every 15 minutes or so.
Cool and eat!
I got this recipe out of my Mennonite cookbook, More With Less. I get my pumpkin seeds already shelled from a local co-op and I also buy my shelled sunflower seeds there. I don't make a huge effort to look for shells in the sunflower seeds; I just kind of keep an eye out during the stirring portions of the recipes. Julia and Dax love these.
I suppose you could make them with olive oil rather than butter. I haven't. I like butter. And you don't have to use these seasonings, either. Feel free to branch out.
2 cups seeds (I use pumpkin and sunflower seeds)
1 TBS butter
1 teas Worcestershire sauce
a bit of garlic powder, onion powder and seasoned salt (I use Lawry's)
Turn the oven to 250 degrees.
Put the seeds in a bowl.
Melt butter then stir in Worcestershire sauce and seasonings (to taste). Pour onto seeds. Stir and dump onto cookie sheet. Spread into thin layer.
Cook for one hour (or until toasty brown), stirring every 15 minutes or so.
Cool and eat!
Sunday, January 25, 2009
Applesauce Bread
makes one loaf or 12 muffins
Jackie stayed with us for a week after Dax was born helping us adjust to life with two kids. One of the great ideas she had was to cook huge batches of muffins and freeze them thereby providing Julia with a good breakfast even if her mom slacked off the rest of the day :) This recipe was one of Julia's favorites. (I don't know what book she got the recipe from.)
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce
2/3 cup sugar
2 Tablespoons vegetable oil
2 egg whites (or one egg)
1/4 cup low-fat milk
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, combine the applesauce, sugar, oil, egg whites and milk; mix well. Gradually add the flour mixture and mix until blended.
Pour into a 9x5 inch loaf pan that has been coated with nonstick cooking spray. (Or a 12-cup muffin pan) Bake for 55 to 60 minutes (25 to 35 minutes for muffins) or until a wooden toothpick comes out clean. Remove from pan and cool on wire rack.
Jackie stayed with us for a week after Dax was born helping us adjust to life with two kids. One of the great ideas she had was to cook huge batches of muffins and freeze them thereby providing Julia with a good breakfast even if her mom slacked off the rest of the day :) This recipe was one of Julia's favorites. (I don't know what book she got the recipe from.)
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce
2/3 cup sugar
2 Tablespoons vegetable oil
2 egg whites (or one egg)
1/4 cup low-fat milk
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, combine the applesauce, sugar, oil, egg whites and milk; mix well. Gradually add the flour mixture and mix until blended.
Pour into a 9x5 inch loaf pan that has been coated with nonstick cooking spray. (Or a 12-cup muffin pan) Bake for 55 to 60 minutes (25 to 35 minutes for muffins) or until a wooden toothpick comes out clean. Remove from pan and cool on wire rack.
Saturday, January 24, 2009
Chicken and Dumplings
serves four
From my mom's cookbook. She says this one has a tendency to boil over if the lid is on too tight. She's right. I would also add that it has a tendency to scorch the bottom of your pan and the chicken if you forget to turn down the stove between browning the chicken pieces and letting them simmer. Learn from my mistakes. I like this recipe, but haven't tried it yet with the new Heart Smart trans-fat free Bisquick. Somehow I bet it won't be as tasty ...
Chicken pieces
1 cup Bisquick mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2 Tablespoons shortening
1 Tablespoon butter
1 can cream of chicken soup
1 1/2 cup milk
Dumpling dough (recipe on Bisquick box**)
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning
Mix baking mix, salt, paprika and pepper in a bag. Shake 2-3 pieces of chicken at a time to coat thoroughly.
Melt shortening and butter in a large skillet or Dutch oven. Brown chicken thoroughly on all sides and remove from pan. Drain fat.
Stir soup and milk together in pan. Add chicken. Cover and simmer for about 1 hour or until chicken is tender.
Twenty minutes before the end of cooking time, prepare dumpling dough as directed on baking mix package adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot broth. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
**Dumpling Dough
2 1/4 cups Bisquick
2/3 cup milk
Mix
From my mom's cookbook. She says this one has a tendency to boil over if the lid is on too tight. She's right. I would also add that it has a tendency to scorch the bottom of your pan and the chicken if you forget to turn down the stove between browning the chicken pieces and letting them simmer. Learn from my mistakes. I like this recipe, but haven't tried it yet with the new Heart Smart trans-fat free Bisquick. Somehow I bet it won't be as tasty ...
Chicken pieces
1 cup Bisquick mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2 Tablespoons shortening
1 Tablespoon butter
1 can cream of chicken soup
1 1/2 cup milk
Dumpling dough (recipe on Bisquick box**)
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning
Mix baking mix, salt, paprika and pepper in a bag. Shake 2-3 pieces of chicken at a time to coat thoroughly.
Melt shortening and butter in a large skillet or Dutch oven. Brown chicken thoroughly on all sides and remove from pan. Drain fat.
Stir soup and milk together in pan. Add chicken. Cover and simmer for about 1 hour or until chicken is tender.
Twenty minutes before the end of cooking time, prepare dumpling dough as directed on baking mix package adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot broth. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
**Dumpling Dough
2 1/4 cups Bisquick
2/3 cup milk
Mix
Friday, January 23, 2009
Caramel Delight
serves 1-15 (depending on if Joanna's eating or not)
This is my favorite dessert of all time. If I only had one dessert I could eat for the rest of my life, this would be it. Really. If I get a craving, but don't want to take up a huge amount of space in my freezer, I'll make the crumb topping and store it in the fridge. Then (as long as I have caramel and vanilla ice cream) I can make an individual portion whenever I like. One of these days I might even get really motivated and make my own caramel sauce.
1 1/2 cups flour
1/2 cup brown sugar
1 cup butter, melted
1 cup oatmeal
1 cup chopped nuts
1/2 gallon vanilla ice cream
1 jar (6 ounces) caramel topping (my mom swears by Mrs. Richardson's)
Combine flour, oats, brown sugar and nuts. Stir in melted butter. Spread in thin layer on cookie sheet. Bake at 350 degrees for 20 minutes or until brown. Cool and crumble.
Put 1/2 of crumbs in 9x12 inch pan; drizzle with caramel topping. Cover with softened ice cream, then top with remaining crumbs. (And an extra drizzle of caramel if you're feeling dangerous) Freeze until firm
This is my favorite dessert of all time. If I only had one dessert I could eat for the rest of my life, this would be it. Really. If I get a craving, but don't want to take up a huge amount of space in my freezer, I'll make the crumb topping and store it in the fridge. Then (as long as I have caramel and vanilla ice cream) I can make an individual portion whenever I like. One of these days I might even get really motivated and make my own caramel sauce.
1 1/2 cups flour
1/2 cup brown sugar
1 cup butter, melted
1 cup oatmeal
1 cup chopped nuts
1/2 gallon vanilla ice cream
1 jar (6 ounces) caramel topping (my mom swears by Mrs. Richardson's)
Combine flour, oats, brown sugar and nuts. Stir in melted butter. Spread in thin layer on cookie sheet. Bake at 350 degrees for 20 minutes or until brown. Cool and crumble.
Put 1/2 of crumbs in 9x12 inch pan; drizzle with caramel topping. Cover with softened ice cream, then top with remaining crumbs. (And an extra drizzle of caramel if you're feeling dangerous) Freeze until firm
Thursday, January 22, 2009
Crispy Garlic Potatoes
serves four
Yum, potatoes. Any side dish that combines them with garlic is a winner ... it would be perfect if it included cheese :)
2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
Yum, potatoes. Any side dish that combines them with garlic is a winner ... it would be perfect if it included cheese :)
2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
Wednesday, January 21, 2009
Hummus
makes about five cups
We love hummus. And this is some of the best we've had :) I highly recommend making it in advance; it need to chill for about two hours before you do a final taste test and add more lemon or salt.
2 cans garbanzo beans
1 cup tahini
lemon juice (I start with about 2-3 TBS and add more if I need to)
3-4 cloves mashed garlic (I end up with closer to 5 cloves)
salt to taste (I start with about 1/2 to 3/4 of a teaspoon)
olive oil
Drain 1 can of garbanzos. Dump both cans of garbanzos into a food processor; blend until smooth. Add in garlic and blend a bit more.
Put in a large bowl with tahini, lemon and salt. Mix well.
If you need to, you can add some warm water until it reaches the consistency desired. Or olive oil.
Refrigerate for several hours. Garnish with olive oil to serve.
We love hummus. And this is some of the best we've had :) I highly recommend making it in advance; it need to chill for about two hours before you do a final taste test and add more lemon or salt.
2 cans garbanzo beans
1 cup tahini
lemon juice (I start with about 2-3 TBS and add more if I need to)
3-4 cloves mashed garlic (I end up with closer to 5 cloves)
salt to taste (I start with about 1/2 to 3/4 of a teaspoon)
olive oil
Drain 1 can of garbanzos. Dump both cans of garbanzos into a food processor; blend until smooth. Add in garlic and blend a bit more.
Put in a large bowl with tahini, lemon and salt. Mix well.
If you need to, you can add some warm water until it reaches the consistency desired. Or olive oil.
Refrigerate for several hours. Garnish with olive oil to serve.
Tuesday, January 20, 2009
Basic Tomato Sauce
makes six cups
We'll give this one from Everyday Food a try. I've been looking for a good tomato sauce. We eat a ton of pizza and spaghetti in this house so if I could find one that could do double duty, that'd be great. I'll even settle for a good sauce that I can add things to depending on the need: mushrooms for Dave, pizza seasoning for pizzas, etc. So this is on my list to make when I have some time ... I'll let you know how it is in a couple of years.
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
2 cans (28 ounces) whole tomatoes in juice
1/4 teaspoon dried oregano
Coarse salt and ground pepper
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.
We'll give this one from Everyday Food a try. I've been looking for a good tomato sauce. We eat a ton of pizza and spaghetti in this house so if I could find one that could do double duty, that'd be great. I'll even settle for a good sauce that I can add things to depending on the need: mushrooms for Dave, pizza seasoning for pizzas, etc. So this is on my list to make when I have some time ... I'll let you know how it is in a couple of years.
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
2 cans (28 ounces) whole tomatoes in juice
1/4 teaspoon dried oregano
Coarse salt and ground pepper
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.
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