We went out to dinner last night, and we had a baby sitter watch the kids... by the way, if you ever want to go to dinner with us, we are at Sushi.com. Like....... every weekend that we go out!!!!!
This morning:
Jaxon: Where is my girl?
Me: Jaxon, her name is Katie.
Jaxon: Where is my Katie?
Me: She went home to her house.
Jaxon: But, she wants to stay here! She LOVES me!
Me: She does? That is good.
Jaxon: Yeah, not all the girls love me, but she LOVES me! She wants to be with me!
Me: Oh, that is good Jaxon, I am glad she likes you.
Jaxon: Yeah, she is my girl.
Apparently, Jaxon and Katie have some kind of arrangement that I don't know about. Maybe Jaxon asked her to move in? I am not sure. I don't know what it is, but Jaxon DOES HAVE A WAY WITH THE LADIES!!! We are really going to have to watch out for him... I mean, after all, he is only 4!
Sunday, January 20, 2008
Friday, January 18, 2008
Macaroni and Cheese
No, I don't mean the Kraft kind. This is one of my husband's favorite dishes, and when we were first married, I insisted that I put vienna sausages on top (that is how my mom made it) and he insisted on hot dogs. I compromised after a while and did 1/2 and 1/2 and now, I just make it with hot dogs. The kids like it that way too. And, it wouldn't be mac and cheese if you didn't throw some peas over the top of a serving. But hey, maybe that is just the way we like to eat it!
MAC AND CHEESE
Cook 2 cups of macaroni according to package instructions. Put in round, or 8 inch square baking dish.
2 Tbls. butter, melted and bubbling
2 Tbls. flour
1/2 cup minced onion
1 garlic clove minced
1 cup milk
1 cup cheddar cheese
hot dogs
Melt 2 Tbls. butter, and let bubble. Saute onion and garlic in the butter. Add the flour, and let cook for one minute. Add milk slowly, and let thicken and come to a slow boil on medium heat (Be careful to not burn!). Add cheddar cheese, and let melt. Pour sauce over macaroni. Add hot dogs and some additional cheddar cheese to the top. Bake for 25 minutes at 350.
MAC AND CHEESE
Cook 2 cups of macaroni according to package instructions. Put in round, or 8 inch square baking dish.
2 Tbls. butter, melted and bubbling
2 Tbls. flour
1/2 cup minced onion
1 garlic clove minced
1 cup milk
1 cup cheddar cheese
hot dogs
Melt 2 Tbls. butter, and let bubble. Saute onion and garlic in the butter. Add the flour, and let cook for one minute. Add milk slowly, and let thicken and come to a slow boil on medium heat (Be careful to not burn!). Add cheddar cheese, and let melt. Pour sauce over macaroni. Add hot dogs and some additional cheddar cheese to the top. Bake for 25 minutes at 350.
Moo Shu Pork
1 tsp plus 1 Tbl. vegetable oil
4 large eggs
1 pork tenderloin halved lenthwise and thinly sliced crosswise (1 lb)
2 Tbl. corn starch
coarse salt and ground pepper
1 lb. shiitake mushrooms, stems removed, caps thinly sliced
2 Tbs. miced peeled fresh ginger
1/2 head napa cabbage, shredded
5 scallions, thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
flour tortillas and hoisin sauce for serving
In a large non-stick skillet, heat 1 tsp. oil over medium heat. Add eggs; cook without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up and slice crosswise into 1/4 inch wide strips; set aside. Wipe skillet clean, reserve.
Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium high. Add pork and cook until browned on one side, 4 to 5 minutes (pork will cook more later) transfer to a plate (reserve skillet).
Add mushrooms and ginger to skillet; season with salt and pepper Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar egg strips, and pork; cook, tossing occassionaly, until cabbage has wilted and pork is opaque throughout, 2 to 3
minutes.
Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with mooshu filling and roll up.
4 large eggs
1 pork tenderloin halved lenthwise and thinly sliced crosswise (1 lb)
2 Tbl. corn starch
coarse salt and ground pepper
1 lb. shiitake mushrooms, stems removed, caps thinly sliced
2 Tbs. miced peeled fresh ginger
1/2 head napa cabbage, shredded
5 scallions, thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
flour tortillas and hoisin sauce for serving
In a large non-stick skillet, heat 1 tsp. oil over medium heat. Add eggs; cook without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up and slice crosswise into 1/4 inch wide strips; set aside. Wipe skillet clean, reserve.
Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium high. Add pork and cook until browned on one side, 4 to 5 minutes (pork will cook more later) transfer to a plate (reserve skillet).
Add mushrooms and ginger to skillet; season with salt and pepper Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar egg strips, and pork; cook, tossing occassionaly, until cabbage has wilted and pork is opaque throughout, 2 to 3
minutes.
Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with mooshu filling and roll up.
Chicken Divan K-lo Style
4 Chicken Breasts cooked and cubed
1 head of broccoli cut and steamed for just 3 or 4 minutes (al dente)
White Sauce
2 Tbs. butter
2 Tbs. flour
1 Cup chicken stock
1/2 Cup sour cream
1/4 Cup Parmesan Cheese
Melt butter in pan, and let bubble. Add flour, and stir, cooking for 1 minute. Add chicken stock slowly, stirring, and let sauce thicken. Add sour cream, and 1/4 cup Parmesan. Once cheese is melted, pour sauce over chicken and broccoli and bake at 350for 20 minutes. (Sprinkle some Parmesan cheese on top) Serve over rice.
1 head of broccoli cut and steamed for just 3 or 4 minutes (al dente)
White Sauce
2 Tbs. butter
2 Tbs. flour
1 Cup chicken stock
1/2 Cup sour cream
1/4 Cup Parmesan Cheese
Melt butter in pan, and let bubble. Add flour, and stir, cooking for 1 minute. Add chicken stock slowly, stirring, and let sauce thicken. Add sour cream, and 1/4 cup Parmesan. Once cheese is melted, pour sauce over chicken and broccoli and bake at 350for 20 minutes. (Sprinkle some Parmesan cheese on top) Serve over rice.
Chicken Divan (Red and White Cookbook)
I am not sure how it happened, but this went from Chicken Divan (which sounds sooooooooooo divine) to Chicken and Broccoli. I made it probably once a week when we first got married, and then, I don't know, it just got dropped! I was strapped for something to make the other night, and I had all of the ingredients to make it, so I did! But I know it had been years since I had made it.
Anyway, I used a recipe from the Red and White Check Cookbook. (I think it is actually a Betty Crocker Cookbook, but my family calls it the Red and White Check Cookbook) Anyway, it was fun to make it a little different. I will post both of the ways that I have made it, and you can choose based on what you have in your pantry!
Chicken Divan (Red and White Cookbook)
1 10-ounce package of frozen cut broccoli thawed (or use fresh, and steam)
2 cups Chopped Cooked Chicken or turkey (I usually poach the chicken breasts in boiling water)
1 10 3/4 oz. can of reduced fat cream of chicken, cream of mushroom, or cream of celery soup
1 4 1/2 oz can sliced mushrooms
1/2 Cup plain low-fat yogurt
1/4 Cup chicken broth
1/4 tsp dry mustard
1/4 tsp curry powder (optional)
1 Cup corn bread stuffing mix or herb-seasoned stuffing mix
2 Tb. grated Parmesan cheese
1/4 tsp. Paprika
Place broccoli in the bottom of a 2 quart square baking dish. Top with chicken or turkey and mushrooms.
In a medium sauce pan, combine soup, yogurt, chicken broth, dry mustard, and, if desired, curry powder. Heat through, but do not boil. Pour the soup mixture over the broccoli and chicken in the baking dish. Sprinkle stuffing mix over soup mixture. Top with Parmesan cheese, and paprika.
Bake at 350 for 20 to 25 minutes, or until heated through.
Anyway, I used a recipe from the Red and White Check Cookbook. (I think it is actually a Betty Crocker Cookbook, but my family calls it the Red and White Check Cookbook) Anyway, it was fun to make it a little different. I will post both of the ways that I have made it, and you can choose based on what you have in your pantry!
Chicken Divan (Red and White Cookbook)
1 10-ounce package of frozen cut broccoli thawed (or use fresh, and steam)
2 cups Chopped Cooked Chicken or turkey (I usually poach the chicken breasts in boiling water)
1 10 3/4 oz. can of reduced fat cream of chicken, cream of mushroom, or cream of celery soup
1 4 1/2 oz can sliced mushrooms
1/2 Cup plain low-fat yogurt
1/4 Cup chicken broth
1/4 tsp dry mustard
1/4 tsp curry powder (optional)
1 Cup corn bread stuffing mix or herb-seasoned stuffing mix
2 Tb. grated Parmesan cheese
1/4 tsp. Paprika
Place broccoli in the bottom of a 2 quart square baking dish. Top with chicken or turkey and mushrooms.
In a medium sauce pan, combine soup, yogurt, chicken broth, dry mustard, and, if desired, curry powder. Heat through, but do not boil. Pour the soup mixture over the broccoli and chicken in the baking dish. Sprinkle stuffing mix over soup mixture. Top with Parmesan cheese, and paprika.
Bake at 350 for 20 to 25 minutes, or until heated through.
1000 Recipes
I know, I have been posting a lot of recipes. That just happens to be what I am into right now. I go through phases. Sometimes I just LOVE to cook, and I want to eat something new every single night! Then, there are of course the other times, when it is all I can do just to get spaghetti on the table. This happens to be one of the times where I am enjoying experimenting. I hope you are enjoying the recipes too! Please feel free to comment on a recipe if you liked it, or maybe even if you didn't! (Some things aren't for everyone!) Or if you made changes.
I change a lot of recipes because of what I have on hand... So, there will be lots of different variations. I hope you are enjoying this new slew of recipes... Because I sure am! :)
Oh! And if you want to read something other than recipes. I have noticed that on my web-page if you go to the blog archive, the posts that are not recipes are highlighted in a different color. I didn't do that on purpose, but it sure works out nice! I do put up other posts on occasion!
I change a lot of recipes because of what I have on hand... So, there will be lots of different variations. I hope you are enjoying this new slew of recipes... Because I sure am! :)
Oh! And if you want to read something other than recipes. I have noticed that on my web-page if you go to the blog archive, the posts that are not recipes are highlighted in a different color. I didn't do that on purpose, but it sure works out nice! I do put up other posts on occasion!
Tuesday, January 15, 2008
No Knead Dinner Rolls
Every Day Food Mag. These are sooooooo yummy, and there is no waiting over night for them to rise. You can make them a few hours ahead of dinner, and eat them that night! YUM!
2 Cups Warm Water
2 Pkgs. Active Dry Yeast
1/4 Cup Sugar
4 Tbs. Butter, Melted Plus more for pan and brushing
2 Large eggs, lightly beaten
1 1/2 tsp. salt
6 Cups all purpose flour (spooned and leveled) plus more for shaping dough
Pour Warm Water into a large bowl. Sprinkle with yeast and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour. Mix until incorporated and a sticky dough forms. Brush top of dough with butter, cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (Cut log in half. Cut each 1/2 into thirds, then cut each piece into thirds again)
Brush 9 x 13 baking pan with butter. One at a time flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough call in prepared pan, smooth side up (you should have three rows of 6) Cover loosely with plastic wrap, and let rise in a warm place until double in bulk, 30 to 40 minutes. (Or you can refrigerate at least 4 hours and up to 1 day)
Pre-heat oven to 400 degrees. Remove plastic wrap, brush rolls with butter, and bake until golden and rolls sound hollow when tapped on bottom. 35-40 minutes. (Tent with aluminum foil if they are getting too brown) Pull rolls apart and serve warm.
2 Cups Warm Water
2 Pkgs. Active Dry Yeast
1/4 Cup Sugar
4 Tbs. Butter, Melted Plus more for pan and brushing
2 Large eggs, lightly beaten
1 1/2 tsp. salt
6 Cups all purpose flour (spooned and leveled) plus more for shaping dough
Pour Warm Water into a large bowl. Sprinkle with yeast and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour. Mix until incorporated and a sticky dough forms. Brush top of dough with butter, cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (Cut log in half. Cut each 1/2 into thirds, then cut each piece into thirds again)
Brush 9 x 13 baking pan with butter. One at a time flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough call in prepared pan, smooth side up (you should have three rows of 6) Cover loosely with plastic wrap, and let rise in a warm place until double in bulk, 30 to 40 minutes. (Or you can refrigerate at least 4 hours and up to 1 day)
Pre-heat oven to 400 degrees. Remove plastic wrap, brush rolls with butter, and bake until golden and rolls sound hollow when tapped on bottom. 35-40 minutes. (Tent with aluminum foil if they are getting too brown) Pull rolls apart and serve warm.
Mini BBQ Meatball Sliders
Vegetable Oil, Such as safflower for baking sheet
12 Light Turkey Meatballs (Under Chicken and Turkey Recipes)
12 Party Sized potato rolls, split
1/2 Cup best quality store bought BBQ Sauce
Heat Broiler, with rack set 4 inches from heat. Lightly oil a rimmed baking sheet. Place meatballs on sheet. Broil, turning occassionally until cooked through. 10-12 mintes. Place meatballs inside rolls, and top with BBQ Sauce.
12 Light Turkey Meatballs (Under Chicken and Turkey Recipes)
12 Party Sized potato rolls, split
1/2 Cup best quality store bought BBQ Sauce
Heat Broiler, with rack set 4 inches from heat. Lightly oil a rimmed baking sheet. Place meatballs on sheet. Broil, turning occassionally until cooked through. 10-12 mintes. Place meatballs inside rolls, and top with BBQ Sauce.
Whole Wheat Spaghetti and Turkey Meatballs
In a skillet, heat 1 Tbs. olive oil over medium-high. Cook 20 frozen Light Turkey Meatballs (Under Chicken and Turkey Recipes) until browned, 5 to 7 minutes. Add 1 1/2cups store bought marinara sauce and 1/2 cup water. Cook until heated through, 5 minutes. Cook 8 oz. whole wheat spaghetti; toss with sauce. Serves 4
Turkey Meatball Salad with Roasted Peppers and Parmesan
This was sooooooooooooooo good! However, I do admit, I tweaked it a little bit. I actually took the Falafel Recipe and used ground turkey instead of Chick Peas. (Omit the water)
Last night I doubled the batch of Falafel/Meatballs, and froze 1/2 the batch. We had falafels last night, and I used the leaft over meatballs to make this salad for lunch today! I will use the frozen meatballs for a fast dinner later.
This recipe is from the Everyday Food Mag again, and they took the recipe for the meatballs, and made three other dishes while they were at it!
6 Scallions, cut into 2 inch lengths
2 Red or Yellow bell peppers, cut into strips (Or one of each)
2 Tbls. plus 4 tsp. Olive Oil
Course Salt and Ground Pepper
16 Light Turkey Meatballs (Recipe Below)
2 Tbls. Red Wine Vinegar
2 tsp. Dijon Mustard
1 Head Red Leaf Lettuce, torn into bite sized peices
1 Chunck Parmesan, shaved with a vegetable peeler
(I used feta, because it was what I had)
(I also added asaparagus, because I love it!)
Heat Broiler and on a rimmed baking sheet toss scallions, peppers, and asparagus with 2 tsp. oil. Season with salt and pepper. Push to one side of sheet and place meatballs on the other side of the sheet.
Broil, tossing vegetables and turning meatballs occassionally, until the meatballs are cooked through and vegetables are lightly charred. 10-12 minutes. Remove from oven and cool for 3 minutes.
In a bowl wisk vinegar, mustard, and oil. Season with salt and pepper. Toss salad with lettuce, vegetables, and meatballs, and top with parmesan.
LIGHT TURKEY MEATBALLS
3 Slices whole wheat bread
(You can use bread crumbs to make it quicker- 1 cup!)
1/4 Cup Milk
1 1/2 pound ground turkey
3 scallions, finely chopped
2 small garlic cloves, minced
2 Tbls. Chopped fresh parsley
1 large egg
coarse salt and ground pepper
Place bread in food proccessor; pluse until fine crumbs form. In a small bowl, mix breadcrumbs with milk. Set aside for 5 minutes.
In a large bowl, combine turkey, scallions, garlic, parsley, egg, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and breadcrumb mixture; mix gently with a fork.
Form into balls, and if you want to freeze, line a baking sheet with wax paper, and line them on the wax paper. Freeze for one hour to set their shape, and then place in freezer safe bags. Freeze for up to three months.
Last night I doubled the batch of Falafel/Meatballs, and froze 1/2 the batch. We had falafels last night, and I used the leaft over meatballs to make this salad for lunch today! I will use the frozen meatballs for a fast dinner later.
This recipe is from the Everyday Food Mag again, and they took the recipe for the meatballs, and made three other dishes while they were at it!
6 Scallions, cut into 2 inch lengths
2 Red or Yellow bell peppers, cut into strips (Or one of each)
2 Tbls. plus 4 tsp. Olive Oil
Course Salt and Ground Pepper
16 Light Turkey Meatballs (Recipe Below)
2 Tbls. Red Wine Vinegar
2 tsp. Dijon Mustard
1 Head Red Leaf Lettuce, torn into bite sized peices
1 Chunck Parmesan, shaved with a vegetable peeler
(I used feta, because it was what I had)
(I also added asaparagus, because I love it!)
Heat Broiler and on a rimmed baking sheet toss scallions, peppers, and asparagus with 2 tsp. oil. Season with salt and pepper. Push to one side of sheet and place meatballs on the other side of the sheet.
Broil, tossing vegetables and turning meatballs occassionally, until the meatballs are cooked through and vegetables are lightly charred. 10-12 minutes. Remove from oven and cool for 3 minutes.
In a bowl wisk vinegar, mustard, and oil. Season with salt and pepper. Toss salad with lettuce, vegetables, and meatballs, and top with parmesan.
LIGHT TURKEY MEATBALLS
3 Slices whole wheat bread
(You can use bread crumbs to make it quicker- 1 cup!)
1/4 Cup Milk
1 1/2 pound ground turkey
3 scallions, finely chopped
2 small garlic cloves, minced
2 Tbls. Chopped fresh parsley
1 large egg
coarse salt and ground pepper
Place bread in food proccessor; pluse until fine crumbs form. In a small bowl, mix breadcrumbs with milk. Set aside for 5 minutes.
In a large bowl, combine turkey, scallions, garlic, parsley, egg, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and breadcrumb mixture; mix gently with a fork.
Form into balls, and if you want to freeze, line a baking sheet with wax paper, and line them on the wax paper. Freeze for one hour to set their shape, and then place in freezer safe bags. Freeze for up to three months.
Sunday, January 13, 2008
My Own Towel
Ok, I will admit it.. I lost it this morning. (Why always on Sunday, right before church?) I had jumped in the shower, and for about the UMPTEENTH time, Abby, who showers at night had stolen my towel. I admit, there were towels under my cabinet, but they are old, and rough, and not the ones I like. I started hollering at Abby before I had even gotten all the way out of the shower. I marched to her room, and said, "Abby! Don't use my towel ever again! If you are in the shower, and you forgot your towel, you jump out wet, and go to your bathroom to get your own towel!! Don't use mine!"
I marched back into my bathroom, and my husband gave me a disgusted look, which I am sure was in reference to my 5 year old rant, and said, "Don't you think that was a little much?" Well you know what? My reaction, at the moment, MIGHT have been a little much... HOWEVER, don't I deserve to have my own towel? Don't I deserve to have it there when I get out of the shower? Don't I deserve to be able to have a towel to dry off with? Ok, maybe I over-reacted, but, I still think I should be able to have my own towel!
I marched back into my bathroom, and my husband gave me a disgusted look, which I am sure was in reference to my 5 year old rant, and said, "Don't you think that was a little much?" Well you know what? My reaction, at the moment, MIGHT have been a little much... HOWEVER, don't I deserve to have my own towel? Don't I deserve to have it there when I get out of the shower? Don't I deserve to be able to have a towel to dry off with? Ok, maybe I over-reacted, but, I still think I should be able to have my own towel!
Jaxon-isms
Jaxon: In his room, cleaning up his toys.
Wade: In Jaxon's room, eating up his toys.
Jaxon: Picks up a cannon ball off the floor that has been sufficiently slimed by Wade.
Jaxon: EWWWWWWWWWWWW!!! DAD! WADE NEEDS A TIME OUT!!!!!
DAD: Muffled Laughter, "It's ok Jaxon, don't worry about it."
Jaxon: But DAD! He is RUINING ME!!!!!
Wade: In Jaxon's room, eating up his toys.
Jaxon: Picks up a cannon ball off the floor that has been sufficiently slimed by Wade.
Jaxon: EWWWWWWWWWWWW!!! DAD! WADE NEEDS A TIME OUT!!!!!
DAD: Muffled Laughter, "It's ok Jaxon, don't worry about it."
Jaxon: But DAD! He is RUINING ME!!!!!
Food Analysis
After opening these recipes one by one to change how I am formatting them, I began to wonder if some of you think that this is all that I eat! No, I have many, many recipes (as I am sure you all do) that I use all of the time. I do post some of them, when I am thinking about it, on the website.
Those would be, Mongolian Beef, Jean's Chicken Curry, Pot Stickers and a few others visit my weekly or monthly rotation. The fun in these recipes for me, is that I like to try something NEW! Mostly, I want to cook something *New* because I love to cook, and I don't want to get bored in the kitchen. I am going to be expanding these recipes in the very near future, and I wanted to be prepared, as well as let you know that if it is posted here, I tried it, and I liked it!
Does that mean it is now in my weekly or even monthly rotation? No, because I would never be able to cook the same thing twice! I don't want to tell you what ALL of the "good ol' standbys" are because then, you would only try those.
I want YOU to try what sounds good to YOU! With the assurance that if it is on here, it was yummy, and my family approved! So, there you have it!
Those would be, Mongolian Beef, Jean's Chicken Curry, Pot Stickers and a few others visit my weekly or monthly rotation. The fun in these recipes for me, is that I like to try something NEW! Mostly, I want to cook something *New* because I love to cook, and I don't want to get bored in the kitchen. I am going to be expanding these recipes in the very near future, and I wanted to be prepared, as well as let you know that if it is posted here, I tried it, and I liked it!
Does that mean it is now in my weekly or even monthly rotation? No, because I would never be able to cook the same thing twice! I don't want to tell you what ALL of the "good ol' standbys" are because then, you would only try those.
I want YOU to try what sounds good to YOU! With the assurance that if it is on here, it was yummy, and my family approved! So, there you have it!
Saturday, January 12, 2008
Sorry!
I can't think of a better way to maintain this list that is only going to get bigger, and Bigger, and BIGGER!!! So, I am going to have to do these posts, and then link back to them on the right hand side. I don't know how to put them anywhere else, or I would! I think every one who comes looking for recipes will like it better this way though! :)
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