This is my first attempt to make Gumbo.... I kinda have a feeling that it is gonna become a hobby of mine... I was a little intimidated by attempting to make it for the first time...so I called upon my friend Rob to give me a hand.... he is such an amazing cook...check out his blog here... he makes the most amazing stuff ever thank you my friend....
I did have a small gumbo mishap well two mishaps...I bought Andouille sausage and it was spoiled... (so back to the store it goes,,,, it is not a cheap ingredient)... and when I cooked the rice it boiled over geesh...no fun either....
The gumbo turned out good... I served it over cooked white rice with hot sauce on the side... when I was doing my research almost everyone said to serve it with hot sauce and crusty bread for soaking up the juice...I did both... yum yum yum...
Thanks Rob ;)
Gumbo
3 cups cooked white rice
3 chicken thighs & legs together
1 onion, chopped
1/2 green pepper,chopped
2 stalks celery, chopped
2 carrots ,chopped (optional)
3 garlic cloves, smashed
1/4 cup white wine(can use a dark beer as well)
1 package frozen gumbo vegetable mix
8 cups water
1 T. worchester sauce
salt & pepper to taste
2T. oil
1/4 cup each oil & flour
1 piece of Andouille sausage sliced
Rice:
1 cup rice
2 1/4 cups water
1/2 tsp salt
To cook rice in covered sauce pot, bring water & salt to a boil add rice, stir then bring back up to a boil, turn heat down and cover pan. Cook without stirring for around 20 minutes....
(seasonings of your choice, I used a bay leaf, crushed red pepper flakes, dried parsley, soul food seasoning, seasoned salt, thyme)
In large pot, place 2 T. oil, add onion, green pepper, celery,carrot & smashed garlic cloves and salt & pepper to taste. Saute veggies over medium heat until soft.. Remove veggies from pan. Add sausage and saute until browned. Remove from pan and place in same dish as cooked veggies. Remove all but 1-2 T of oil. Add chicken and salt & pepper brown chicken. In another pan add oil heat until hot, sprinkle flour in and whisk constantly for around 15 minutes of until mixture is darkenWhen chicken is browned add remainer of ingredients (EXCEPT: Frozen veggies & wine). Bring mixture to a boil and simmer for about 20 minutes, add frozen gumbo veggies and simmer for around an hour (until chicken is tender and okra is disingrated and chicken is almost falling apart. Make rice around this time.. Remove chicken from broth and remove skin and shred and put back into pan. Add wine and simmer for about 10 minutes. Taste and adjust seasonings as necessary. Serve in bowl over cooked hot white rice. Serve with crusty bread and hot sauce... Enjoy
Wednesday, March 9, 2011
Wednesday, March 2, 2011
Creativity and lots and lots of ideas for leftovers.
In my friend Angie's blog check it out here she was talking about people not having creativity and that she went to the grocery store and saw the person ahead of her buying over $200 of food that is not healthy like frozen dinners, french fries, frozen pizza etc and that she saw nothing healthy. She was stating that people need to focus a little more on what they feed their families and themselves... I made a comment that I used to have one afternoon on my day off that I would cook alot and have a bunch of stuff for the week when it was crazy busy...I told her I was gonna brainstorm and come up with some basic ideas. Here are what to do with the leftovers.. look later this week on the cooking one afternoon and eating all week. None of these things take more than 30 minutes (except the potpie depending on your oven).... there is no excuse to eat bad.... plan ahead... I used to shoot for eating at home 5 days a week, eating take out one day and then maybe going out to dinner one day a week... come up with whatever works for you...It's not hard and I welcome your comments or ideas...how do you get creative and how do you get dinner on the table quick.....
Ideas for leftover Chili:
Chili Topped baked potatoes:(microwave cleaned potatoes poked with a fork until soft), heat leftover chili and spoon over potatoes, sprinkle with grated cheese and microwave until cheese is melted. Serve with sour cream & green onions (optional).. also crushed fritos on top are yummy too...
Chili Mac: Boil macaroni according to package directions in salted water, drain. Mix with leftover chili heating until hot. Sprinkle with cheese and serve.
Frito Pie: In oven safe dish line bottom of dish with fritos, heat chili and spoon over the top. Sprinkle grated cheese over top and bake (or microwave) until cheese is hot. Serve with sour cream
Chili Dogs: In frying pan melt 1 tablespoon butter over medium heat add hot dogs, cook turning until hot add chili and cook until chili is heated through and bubbly. Serve in hotdog buns, with mustard and onions.
Nachos: Preheat broiler. Place aluminum foil on baking sheet. Heat chili in microwave. Line sheet with tortilla chips. Spoon heated chili over chips. Sprinkle with lots of grated cheese and place under broiler (watch carefully) until cheese is melted. Serve with sour cream, jalapenos and hot sauce...
Taco Salad: Heat chili. In large bowl place a bag of precut salad mix. Add washed halved baby tomatoes, sliced green onions. Spoon over chili. Add shredded cheese. Top with french or ranch dressing and crushed Dorito chips. Serve immediately with additonal chips.
Chicken leftovers:
Chicken pot pie: Mix together, 2 cups shredded leftover chicken, 3/4 cup milk, 1 can cream of chicken soup, 1 cup cooked veggies ( can use leftovers, 1 can drained mixed veggies or 1 cup frozen veggies, thawed( splash of worchester sauce and seasonings of your choice. Place in greased dish. Mix 2 cups bisquick, sprinkle of garlic & onion powder, 1 egg and 1 cup milk pour over chicken mixture bake at 400 for about 30 minutes or until done.
Chicken enchiladas: 3 cups shredded cooked enchiladas, 3 cans mild enchilada sauce, 1 small can tomato sauce, seasonings of your choice,1 pkg torillas, shredded cheese. In saucepan mix 2 cans enchilada sauce (our 1/4 cup in bottom of oven safe dish), tomato sauce seasoning and chicken heat through. On plate (for easy cleanup) place torilla and 2-3 tablespoonfuls of chicken mixture sprinkle with cheese roll up. Place seam side down in dish continue until all torillas are used. Pour remaining can enchilada sauce on top sprinkle with cheese and bake at 375 for 15-20 minutes.
Chicken Ceasar Salad: Take leftover cooked chicken heat thru sprinkle with seasonings of your choice. Place over bagged salad mix. Sprinkle with shredded parmesan cheese and drizzle with bottled ceasar salad dressing and cracked pepper.
Black Bean, corn & chicken enchiladas: Mix 2 cups heated cooked shredded chicken, one can each drained and rinsed black beans & corn. Add 2 cups salsa,a pinch of sugar, seasonings of your choice. Roll about 3 tablespoonfuls up in a warmed tortilla, sprinkle with cheese . You can also skip the torillas and serve this mixture spooned over mixed salad green & tomatoes. Drizzle with your favorite dressing and sprinkle with cheese. Eat with warmed torillas.
Chicken Salad: 3 cups shredded cooked chicken, 1/4 cup each finely diced onion & celery, 1/2 tsp mustard 3/4 cup mayo and seasonings of your choice ( I use garlic powder, onion powder, Mrs. Dash, seasoned salt & pepper) 2 T. of either banana pepper juice, or dill pickle juice. Mix well and serve on lettuce lined rolls, or bread of your choice (or you can use a wrap)
BBQ Chicken pizza: 2 cups shredded chicken, BBQ sauce, 1/2 finely diced onion, shredded mozerella cheese, your favorite pizza crust or can use a pre-baked shell. Spread BBQ sauce over pizza crust, sprinkle cheese over top, sprinkle chicken and onions over top. Bake until pizza crust is done and cheese is melted.
Easy Chicken fried rice: 3 cups leftover rice, 1 1/2 cup shredded chicken, 1/2 cup frozen peas & carrots mixed, green onion tops thinly sliced, 3 T. soy sauce, 2 T. sesame ginger marinade ( I use lawry's find it in the bbq/ketchup sauce aisle), 1 t. brown sugar, 1 clove garlic minced salt & pepper to taste, 1 beaten egg. In large skillet place 2 T. olive oil heat add, garlic cooking for around 1 minute, add chicken heating through.. add remaining ingredients (except egg & green onion tops) stir around and saute until hot and heated thru. I sometimes add a little more soy sauce and sesame ginger marinade. Move rice around making a small well in the middle of the mixture add 1 teaspoon of butter and melt. Add beaten egg and stir (just in the well leaving the rice mixture alone) cooking egg. When egg is done mix all together and add green onion tops. Taste and adjust salt & pepper if needed.
Meatloaf leftovers:
Meatloaf sandwiches: Spread bread with mayo. Slice cold meatloaf and sprinkle with seasoned salt & pepper. Place on bread. Eat with a dip made of equal parts mayo & ketchup & a splash of hot sauce. Serve chips and coleslaw on side.
Tacos: Crumble leftover meatloaf in a skillet drizzled with olive oil. Sprinkle with a packet of taco seasoning mix, and a little ground cumin, and 1/4 cup beef broth. Serve with tortillas or corn shells, and taco fixings.
Spaghetti: Crumble leftover meatloaf adding a jar of your favorite spaghetti sauce. Serve over cooked pasta and sprinkle with mozarella and parmesan cheese. Serve with salad and garlic bread.
Roast Beef or Pork Ideas:
Shredded BBQ sandwiches:Take shredded meat and mix with BBQ sauce and a little ketchup, mustard, worchester sauce and a splash of hot sauce. Serve on buns, with mustard and a little onion (my husband likes cheese not me :)
Shredded Pulled meat tacos: Take shredded meat, can of enchilada sauce, hot sauce, pinch of sugar and a samall can tomato sauce, sprinkle with cumin, paprika & chili powder. Serve in tortillas with lettuce, tomato and cheese.
Stew: Take one box of beef broth, a couple of cups of shredded meat, 1/2 package of frozen mixed vegetables, 1 package dried onion soup mix, splash of wine (optional) seasonings of your choice. Add all ingredients and simmer until hot and bubbly for simmer for around 10 minutes. Add dumplings (think Bisquick ) or noodles and cook until done.
Ideas for leftover Chili:
Chili Topped baked potatoes:(microwave cleaned potatoes poked with a fork until soft), heat leftover chili and spoon over potatoes, sprinkle with grated cheese and microwave until cheese is melted. Serve with sour cream & green onions (optional).. also crushed fritos on top are yummy too...
Chili Mac: Boil macaroni according to package directions in salted water, drain. Mix with leftover chili heating until hot. Sprinkle with cheese and serve.
Frito Pie: In oven safe dish line bottom of dish with fritos, heat chili and spoon over the top. Sprinkle grated cheese over top and bake (or microwave) until cheese is hot. Serve with sour cream
Chili Dogs: In frying pan melt 1 tablespoon butter over medium heat add hot dogs, cook turning until hot add chili and cook until chili is heated through and bubbly. Serve in hotdog buns, with mustard and onions.
Nachos: Preheat broiler. Place aluminum foil on baking sheet. Heat chili in microwave. Line sheet with tortilla chips. Spoon heated chili over chips. Sprinkle with lots of grated cheese and place under broiler (watch carefully) until cheese is melted. Serve with sour cream, jalapenos and hot sauce...
Taco Salad: Heat chili. In large bowl place a bag of precut salad mix. Add washed halved baby tomatoes, sliced green onions. Spoon over chili. Add shredded cheese. Top with french or ranch dressing and crushed Dorito chips. Serve immediately with additonal chips.
Chicken leftovers:
Chicken pot pie: Mix together, 2 cups shredded leftover chicken, 3/4 cup milk, 1 can cream of chicken soup, 1 cup cooked veggies ( can use leftovers, 1 can drained mixed veggies or 1 cup frozen veggies, thawed( splash of worchester sauce and seasonings of your choice. Place in greased dish. Mix 2 cups bisquick, sprinkle of garlic & onion powder, 1 egg and 1 cup milk pour over chicken mixture bake at 400 for about 30 minutes or until done.
Chicken enchiladas: 3 cups shredded cooked enchiladas, 3 cans mild enchilada sauce, 1 small can tomato sauce, seasonings of your choice,1 pkg torillas, shredded cheese. In saucepan mix 2 cans enchilada sauce (our 1/4 cup in bottom of oven safe dish), tomato sauce seasoning and chicken heat through. On plate (for easy cleanup) place torilla and 2-3 tablespoonfuls of chicken mixture sprinkle with cheese roll up. Place seam side down in dish continue until all torillas are used. Pour remaining can enchilada sauce on top sprinkle with cheese and bake at 375 for 15-20 minutes.
Chicken Ceasar Salad: Take leftover cooked chicken heat thru sprinkle with seasonings of your choice. Place over bagged salad mix. Sprinkle with shredded parmesan cheese and drizzle with bottled ceasar salad dressing and cracked pepper.
Black Bean, corn & chicken enchiladas: Mix 2 cups heated cooked shredded chicken, one can each drained and rinsed black beans & corn. Add 2 cups salsa,a pinch of sugar, seasonings of your choice. Roll about 3 tablespoonfuls up in a warmed tortilla, sprinkle with cheese . You can also skip the torillas and serve this mixture spooned over mixed salad green & tomatoes. Drizzle with your favorite dressing and sprinkle with cheese. Eat with warmed torillas.
Chicken Salad: 3 cups shredded cooked chicken, 1/4 cup each finely diced onion & celery, 1/2 tsp mustard 3/4 cup mayo and seasonings of your choice ( I use garlic powder, onion powder, Mrs. Dash, seasoned salt & pepper) 2 T. of either banana pepper juice, or dill pickle juice. Mix well and serve on lettuce lined rolls, or bread of your choice (or you can use a wrap)
BBQ Chicken pizza: 2 cups shredded chicken, BBQ sauce, 1/2 finely diced onion, shredded mozerella cheese, your favorite pizza crust or can use a pre-baked shell. Spread BBQ sauce over pizza crust, sprinkle cheese over top, sprinkle chicken and onions over top. Bake until pizza crust is done and cheese is melted.
Easy Chicken fried rice: 3 cups leftover rice, 1 1/2 cup shredded chicken, 1/2 cup frozen peas & carrots mixed, green onion tops thinly sliced, 3 T. soy sauce, 2 T. sesame ginger marinade ( I use lawry's find it in the bbq/ketchup sauce aisle), 1 t. brown sugar, 1 clove garlic minced salt & pepper to taste, 1 beaten egg. In large skillet place 2 T. olive oil heat add, garlic cooking for around 1 minute, add chicken heating through.. add remaining ingredients (except egg & green onion tops) stir around and saute until hot and heated thru. I sometimes add a little more soy sauce and sesame ginger marinade. Move rice around making a small well in the middle of the mixture add 1 teaspoon of butter and melt. Add beaten egg and stir (just in the well leaving the rice mixture alone) cooking egg. When egg is done mix all together and add green onion tops. Taste and adjust salt & pepper if needed.
Meatloaf leftovers:
Meatloaf sandwiches: Spread bread with mayo. Slice cold meatloaf and sprinkle with seasoned salt & pepper. Place on bread. Eat with a dip made of equal parts mayo & ketchup & a splash of hot sauce. Serve chips and coleslaw on side.
Tacos: Crumble leftover meatloaf in a skillet drizzled with olive oil. Sprinkle with a packet of taco seasoning mix, and a little ground cumin, and 1/4 cup beef broth. Serve with tortillas or corn shells, and taco fixings.
Spaghetti: Crumble leftover meatloaf adding a jar of your favorite spaghetti sauce. Serve over cooked pasta and sprinkle with mozarella and parmesan cheese. Serve with salad and garlic bread.
Roast Beef or Pork Ideas:
Shredded BBQ sandwiches:Take shredded meat and mix with BBQ sauce and a little ketchup, mustard, worchester sauce and a splash of hot sauce. Serve on buns, with mustard and a little onion (my husband likes cheese not me :)
Shredded Pulled meat tacos: Take shredded meat, can of enchilada sauce, hot sauce, pinch of sugar and a samall can tomato sauce, sprinkle with cumin, paprika & chili powder. Serve in tortillas with lettuce, tomato and cheese.
Stew: Take one box of beef broth, a couple of cups of shredded meat, 1/2 package of frozen mixed vegetables, 1 package dried onion soup mix, splash of wine (optional) seasonings of your choice. Add all ingredients and simmer until hot and bubbly for simmer for around 10 minutes. Add dumplings (think Bisquick ) or noodles and cook until done.
Tuesday, March 1, 2011
Homemade brownies
A few weeks ago I posted a "doctored" up brownie recipe stating that I would post a homemade version shortly... Well here is the homemade extra chocolatey (is that even a word??? LOL) version... Again feel free to add in whatever you you like... you can do what my last post said..you can add almonds & coconut and make Almond Joy brownies, or put small spoonfuls of peanut butter and swirl it in... whatever.. I just made plain brownies today. These are kinda fluffy almost cake like....... enjoy :)
Homemade Brownies
1/2 cup oil
1/2 cup applesauce
4 eggs
1 1/4 cups sugar
3/4 cup brown sugar
2 T. karo syrup
1/4 Hershey's chocolate syrup
5 heaping T. cocoa powder
1 tsp. vanilla
1 1/2 cups flour
1 tsp.baking powder
1 tsp. salt
1/2 cup chocolate chips (mixed with 1 T. flour to coat them, so they don't sink to the bottom of the pan)
Preheat oven to 350 (325 for glass) Spray a 13x9 pan with cooking spray. In large bowl mix applesauce and oil. Add cocoa powder, chocolate syrup, vanilla, regular & brown sugar, karo syrup & eggs, mix well. Combine salt, baking powder & flour in small bowl, add chocolate chips. Add to chocolate mixture stirring until just mixed. Pour into greased baking pan. Bake for 35 minutes or until toothpick inserted in pan comes out clean.... Enjoy
Homemade Brownies
1/2 cup oil
1/2 cup applesauce
4 eggs
1 1/4 cups sugar
3/4 cup brown sugar
2 T. karo syrup
1/4 Hershey's chocolate syrup
5 heaping T. cocoa powder
1 tsp. vanilla
1 1/2 cups flour
1 tsp.baking powder
1 tsp. salt
1/2 cup chocolate chips (mixed with 1 T. flour to coat them, so they don't sink to the bottom of the pan)
Preheat oven to 350 (325 for glass) Spray a 13x9 pan with cooking spray. In large bowl mix applesauce and oil. Add cocoa powder, chocolate syrup, vanilla, regular & brown sugar, karo syrup & eggs, mix well. Combine salt, baking powder & flour in small bowl, add chocolate chips. Add to chocolate mixture stirring until just mixed. Pour into greased baking pan. Bake for 35 minutes or until toothpick inserted in pan comes out clean.... Enjoy
Monday, February 28, 2011
Hamburger Beef Stroganoff & stuffed mushrooms
I have been wanting some good Beef Stroganoff... I make 2 versions of this, the kind where you have to simmer the beef stew meat for hours to tenderize it (I make it stovetop and in the crockpot) and the easier (much easier btw) version which I am sharing today. It is good old comfort food at it's best.... serve with a side of veggies and you have a complete meal. I had leftover whole stuffing mushrooms so I made stuffed mushrooms to go along with this...
* note: I will be putting a couple of different variations of the stuffing for the mushrooms.... pick whatever is your favorite or try them all...yummm... my family loves these and they make great party appetizers...
Hamburger Beef Stroganoff
1/2 package wide egg noodles
2 T. butter & salt & pepper for the noodles
1 lb. ground beef (or can use turkey etc)
1 can cream of mushroom soup
1/2 onion, diced small
1/2 cup mushrooms, thinly sliced
2 cloves garlic, minced
1 T. Worchester sauce
1 cup milk
1/2 cup sour cream
seasonings of your choice: ( I used 1/2 tsp. onion and garlic powder, seasoned salt & pepper, sprinkle of Mrs. Dash & red pepper flakes, parsley flakes, and a pinch of sugar)
In pan cook egg noodles till al dente, drain mix with the butter and a little salt & pepper to taste. In large skillet brown hamburger, mushrooms, onion & garlic cooking until meat is done and veggies are tender, drain off fat (if necessary). Deglaze pan with Worchester sauce add mushroom soup, milk & seasonings. Bring to a rapid boil, turn down heat to simmer and simmer for about 5 minutes. Taste and adjust seasonings if necessary. Add sour cream stirring turn off heat. Serve over egg noodles....
Stuffed Mushrooms
1 package of whole mushrooms for stuffing (sometimes marked gourmet stuffing mushrooms)
1 box of Stove top stuffing mix ( I use chicken)
1 1/2 cups water-for stuffing
1/4 cup butter -for stuffing
1/4 tsp each garlic powder & poultry seasoning
1/4 cup butter, melted
Cook stuffing mix according to package directions adding garlic powder & poultry seasoning to water & butter mixture. Wash mushrooms quickly (don't soak in water) and remove stems. Place mushrooms on aluminum foil lined baking sheet . Preheat oven to 400 degrees. Fluff stuffing with fork. Take large spoonful and stuff each mushroom cap pressing stuffing into stem area, and really mounding stuffing up. Continue until all the mushrooms are done. Drizzle the tops of mushrooms with melted butter . Place in oven and bake for around 20 minutes or until mushrooms are tender and stuffing is golden brown.
**Variations for mushroom stuffing:
Sausage Stuffed Mushrooms: Cook 1/2 package of Bob Evans sausage (I usually buy the roll kind and have tried it with regular & sage flavored). Break apart and cook sauage until done and crumbled into very small pieces. Mix with done stuffing and stuff mushroom caps and bake like above receipe states. (Sometimes I add a little shredded parmesan cheese in the last 1-2 minutes of baking...yum this step is optional)
Crabmeat Stuffed Mushrooms:Take 1 can crabmeat, drain crabmeat. Flake crabmeat with fork checking for any shell bits (remove them) and add to done stuffing. Stuff mushroom caps and bake like above recipe states.
Celery/Onion & Apple Stuffed Mushrooms: Dice one stalk celery & 1/2 onion and 1/2 apple fine. Saute in 1 T. olive oil & 1 T. butter along with a pinch of salt & pepper. Cook on medium until mixture is soft. Contine and make stuffing adding stuffing ingredients to the pan. Stuff mushrooms with this mixture and bake like above recipe states.
* note: I will be putting a couple of different variations of the stuffing for the mushrooms.... pick whatever is your favorite or try them all...yummm... my family loves these and they make great party appetizers...
Hamburger Beef Stroganoff
1/2 package wide egg noodles
2 T. butter & salt & pepper for the noodles
1 lb. ground beef (or can use turkey etc)
1 can cream of mushroom soup
1/2 onion, diced small
1/2 cup mushrooms, thinly sliced
2 cloves garlic, minced
1 T. Worchester sauce
1 cup milk
1/2 cup sour cream
seasonings of your choice: ( I used 1/2 tsp. onion and garlic powder, seasoned salt & pepper, sprinkle of Mrs. Dash & red pepper flakes, parsley flakes, and a pinch of sugar)
In pan cook egg noodles till al dente, drain mix with the butter and a little salt & pepper to taste. In large skillet brown hamburger, mushrooms, onion & garlic cooking until meat is done and veggies are tender, drain off fat (if necessary). Deglaze pan with Worchester sauce add mushroom soup, milk & seasonings. Bring to a rapid boil, turn down heat to simmer and simmer for about 5 minutes. Taste and adjust seasonings if necessary. Add sour cream stirring turn off heat. Serve over egg noodles....
Stuffed Mushrooms
1 package of whole mushrooms for stuffing (sometimes marked gourmet stuffing mushrooms)
1 box of Stove top stuffing mix ( I use chicken)
1 1/2 cups water-for stuffing
1/4 cup butter -for stuffing
1/4 tsp each garlic powder & poultry seasoning
1/4 cup butter, melted
Cook stuffing mix according to package directions adding garlic powder & poultry seasoning to water & butter mixture. Wash mushrooms quickly (don't soak in water) and remove stems. Place mushrooms on aluminum foil lined baking sheet . Preheat oven to 400 degrees. Fluff stuffing with fork. Take large spoonful and stuff each mushroom cap pressing stuffing into stem area, and really mounding stuffing up. Continue until all the mushrooms are done. Drizzle the tops of mushrooms with melted butter . Place in oven and bake for around 20 minutes or until mushrooms are tender and stuffing is golden brown.
**Variations for mushroom stuffing:
Sausage Stuffed Mushrooms: Cook 1/2 package of Bob Evans sausage (I usually buy the roll kind and have tried it with regular & sage flavored). Break apart and cook sauage until done and crumbled into very small pieces. Mix with done stuffing and stuff mushroom caps and bake like above receipe states. (Sometimes I add a little shredded parmesan cheese in the last 1-2 minutes of baking...yum this step is optional)
Crabmeat Stuffed Mushrooms:Take 1 can crabmeat, drain crabmeat. Flake crabmeat with fork checking for any shell bits (remove them) and add to done stuffing. Stuff mushroom caps and bake like above recipe states.
Celery/Onion & Apple Stuffed Mushrooms: Dice one stalk celery & 1/2 onion and 1/2 apple fine. Saute in 1 T. olive oil & 1 T. butter along with a pinch of salt & pepper. Cook on medium until mixture is soft. Contine and make stuffing adding stuffing ingredients to the pan. Stuff mushrooms with this mixture and bake like above recipe states.
Friday, February 25, 2011
Macaroni & Cheese soup with bacon
I saw this recipe the other day on the blog of a Frugal Antics of a Harried homemaker (http://www.wiseanticsoflife.blogspot.com/) (*note I wish I knew how to put in their link on my blog maybe someone can help me with that tried looking it up but can't figure it out...) and I thought mmmm...sounds yummy... well my friend Angie over at a Lil country sugar ( http://www.alilcountrysugar.blogspot.com/) made this today and I thought I have had a rough night with the little one not sleeping I need something yummy and fast (not much patience on my part in the kitchen today...) so I am gonna try it.... here is my spin on it I changed it a little (put my own spin on it)... it was so yummy definately gonna keep this in the old soup rotation... I love love love soup... thanks ladies for inspiring me to make this.....check out their blogs they rock :)
There links are over to the right side of my blog... check them out along with the others....
Macaroni & Cheese soup
2/3 cup bacon bits ( I used the fully cooked) precrumbles but you can also chop up 5 slices and fry them up and use the bacon fat to saute the vegetables
1 onion, minced fine,
1/4 cup each celery & carrot minced fine
1 T. Worchester sauce
2 T. bacon fat
1 can chicken broth
1 1/2 cups macaroni ,dry
4 cups milk
seasonings of your choice here's what I used :
1/2 tsp each; dry mustard, paprika, onion powder, chili powder
1/4 tsp parsley flakes, black pepper & nutmeg
1/4 flour
1 8 oz block grated co-jack cheese
1 8 oz block grated mild cheddar cheese (save 1/3 cup shredded cheese for top of done soup)
3 chicken buillon cubes
1 T. cornstarch
1 T. water
In large pan place water and buillon cubes bring to boil and cook pasta as directed on package. While that cooks, in soup pot place bacon fat, melt add onion, celery & carrots and salt & pepper to taste. Saute until veggies are tender add garlic and cook for about a minute or until fragrant. Deglaze the pan with worchester sauce, sprinkle flour over mixture stirring for a couple of minutes add chicken stock and seasonings. Whisk constantly or until mixture comes to a boil. Drain pasta . Add rest of the ingredients to the pan mixing well. Keep stirring until cheese melts and mixture is boiling. In small bowl mix cornstarch and water. Add to soup mixing well bring soup up to boil and cook until slightly thickened. Serve soup in bowl and add a little remaining shredded cheese to top of bowl.
There links are over to the right side of my blog... check them out along with the others....
Macaroni & Cheese soup
2/3 cup bacon bits ( I used the fully cooked) precrumbles but you can also chop up 5 slices and fry them up and use the bacon fat to saute the vegetables
1 onion, minced fine,
1/4 cup each celery & carrot minced fine
1 T. Worchester sauce
2 T. bacon fat
1 can chicken broth
1 1/2 cups macaroni ,dry
4 cups milk
seasonings of your choice here's what I used :
1/2 tsp each; dry mustard, paprika, onion powder, chili powder
1/4 tsp parsley flakes, black pepper & nutmeg
1/4 flour
1 8 oz block grated co-jack cheese
1 8 oz block grated mild cheddar cheese (save 1/3 cup shredded cheese for top of done soup)
3 chicken buillon cubes
1 T. cornstarch
1 T. water
In large pan place water and buillon cubes bring to boil and cook pasta as directed on package. While that cooks, in soup pot place bacon fat, melt add onion, celery & carrots and salt & pepper to taste. Saute until veggies are tender add garlic and cook for about a minute or until fragrant. Deglaze the pan with worchester sauce, sprinkle flour over mixture stirring for a couple of minutes add chicken stock and seasonings. Whisk constantly or until mixture comes to a boil. Drain pasta . Add rest of the ingredients to the pan mixing well. Keep stirring until cheese melts and mixture is boiling. In small bowl mix cornstarch and water. Add to soup mixing well bring soup up to boil and cook until slightly thickened. Serve soup in bowl and add a little remaining shredded cheese to top of bowl.
Wednesday, February 23, 2011
1st Anniversary :):)
Well today is my first wedding anniversary... I have been married to my wonderful husband Ian for one whole year.... alot has happened in that year, we have been blessed with a new baby, I lost my job, my husband got a job after losing his almost 2 years ago (thank you God :) there has been many ups and downs but I am so happy that I am doing these ups and downs with my best friend and soul mate..... Love you honey....
I want to make this an extra special day of yumminess for my beautiful husband, so there will be lots of recipes to share today ...... I want to share this day with you too...show those around you that you love lots of yumminess and love too.... Isn't that what food is, sharing and love...
Happy Anniversary Ian... hope we have many many more to come...I love you
Breakfast:
Breakfast Frittata
Cherry/Blueberry Coffee cake
Dinner:
Filet Mignon wrapped in Bacon
Baked bacon macaroni & cheese
Breakfast Frittata
4 eggs, beaten well with splash of milk & salt & pepper
3 slices bacon, sliced thin
4 baby Yukon gold potatoes, washed and cut lenthwise & crosswise in half then thinly sliced
1/4 onion chopped
1/3 cup shredded cheese
Serve with toast of your choice
In large oven proof skillet place bacon, let cook for about 1-2 minutes or until it starts sauteing, add onion & potatoes, salt & pepper to taste. Stir mixture coating well, place lid on pan and continue to cook stirring often until potatoes are tender and bacon is done around 4-5 minutes. When done, pour eggs over mixture stirring well and cooking for about 1-2 minutes or half way done, spread egg mixture into even layer in pan. Place pan under broiler. Heat for abaout 1-2 minutes or until eggs are firm and have puffed. Sprinkle with cheese and cook for about a minute until cheese melts. Serve with toast & coffee cake.
Cherry/Blueberry Coffee cake
1 cup butter/margarine softened
1 1/2 cups sugar
1/2 tsp salt
2 tsp baking powder
2 cups flour
1/4 cup water
1 tsp almond extract
1 can cherry pie filling
1/2 cup frozen blueberries
2 tsp sugar
1/2 tsp. almond extract
Preheat oven to 350.
In large bowl place butter & sugar. Cream well with electric mixer. Add almond extract & salt mix well. Add baking powder, water & flour, mix well. Pat into greased 13 x9 pan. In same bowl as batter mix pie filling, blueberries, 2 tsp of sugar and 1/2 tsp almond extract. Spoon small spoonfuls over top of cake. Bake for 45-50 minutes or until done. Cool slightly then serve....
Dinner:
Filet Mingnon wrapped with bacon
Macaroni & Cheese w/ bacon
Filet Mingnon
2 Filet Mignon steaks
2 slices bacon
olive oil
seasonings of your choice ( I made a spice blend of seasoned salt, garlic & onion powder,montreal steak seasoning, paprika, black pepper & a sprinkle of chili powder)
Steak sauce (optional)
Preheat oven to 400. When you cook the macaroni and cheese make sure that there is room for the steak skillet in your oven also. Over medium high heat place a little olive oil. Wrap each steak with the bacon slice and secure with a toothpick on both sides to keep the bacon attached. Crust (coat each steak liberally) with the seasoning mix sprinkling and patting down on the meat. Cook for 2-3 minutes on each side until golden brown. Place steak in oven and cook for about 10 minutes (I take my meat out several minutes before it is done I like medium rare in Filet's but make sure your bacon is done, it won't be crispy but cooked through) and put aluminum foil tightly over the pan to finish and carry over cooking time letting the meat rest about 5 minutes. Serve with steak sauce .
Macaroni & Cheese with bacon
1/2 box macaroni
1/4 cup each butter & flour
seasonings (seasoned salt, garlic & onion powder, salt & black pepper to taste)
2-3 cups milk
2-3 cups cheese ( I use sharp cheddar, co-jack, and mild cheddar)
2-3 slices bacon, thinly sliced and cooked until crisp (remove from pan and set aside)
Cook macaroni according to package directions. While macaroni cooks, melt butter in saucepan. Sprinkle in flour to make a roux. Whisk and cook for 2-3 minutes add milk & seasonings whisking continuously. Cook until thickened and boiling. Add cheese whisking until melted. Drain macaroni. Add to cheese (save about 1/3 cup to sprinkle on top) mixture, and add bacon, taste to adjust seasonings if necessary. Mix well and place in greased casserole dish. Sprinkle remaining cheese on top. Bake for 15-20 minutes until cheese ontop is melted and bubbly.
I want to make this an extra special day of yumminess for my beautiful husband, so there will be lots of recipes to share today ...... I want to share this day with you too...show those around you that you love lots of yumminess and love too.... Isn't that what food is, sharing and love...
Happy Anniversary Ian... hope we have many many more to come...I love you
Breakfast:
Breakfast Frittata
Cherry/Blueberry Coffee cake
Dinner:
Filet Mignon wrapped in Bacon
Baked bacon macaroni & cheese
Breakfast Frittata
4 eggs, beaten well with splash of milk & salt & pepper
3 slices bacon, sliced thin
4 baby Yukon gold potatoes, washed and cut lenthwise & crosswise in half then thinly sliced
1/4 onion chopped
1/3 cup shredded cheese
Serve with toast of your choice
In large oven proof skillet place bacon, let cook for about 1-2 minutes or until it starts sauteing, add onion & potatoes, salt & pepper to taste. Stir mixture coating well, place lid on pan and continue to cook stirring often until potatoes are tender and bacon is done around 4-5 minutes. When done, pour eggs over mixture stirring well and cooking for about 1-2 minutes or half way done, spread egg mixture into even layer in pan. Place pan under broiler. Heat for abaout 1-2 minutes or until eggs are firm and have puffed. Sprinkle with cheese and cook for about a minute until cheese melts. Serve with toast & coffee cake.
Cherry/Blueberry Coffee cake
1 cup butter/margarine softened
1 1/2 cups sugar
1/2 tsp salt
2 tsp baking powder
2 cups flour
1/4 cup water
1 tsp almond extract
1 can cherry pie filling
1/2 cup frozen blueberries
2 tsp sugar
1/2 tsp. almond extract
Preheat oven to 350.
In large bowl place butter & sugar. Cream well with electric mixer. Add almond extract & salt mix well. Add baking powder, water & flour, mix well. Pat into greased 13 x9 pan. In same bowl as batter mix pie filling, blueberries, 2 tsp of sugar and 1/2 tsp almond extract. Spoon small spoonfuls over top of cake. Bake for 45-50 minutes or until done. Cool slightly then serve....
Dinner:
Filet Mingnon wrapped with bacon
Macaroni & Cheese w/ bacon
Filet Mingnon
2 Filet Mignon steaks
2 slices bacon
olive oil
seasonings of your choice ( I made a spice blend of seasoned salt, garlic & onion powder,montreal steak seasoning, paprika, black pepper & a sprinkle of chili powder)
Steak sauce (optional)
Preheat oven to 400. When you cook the macaroni and cheese make sure that there is room for the steak skillet in your oven also. Over medium high heat place a little olive oil. Wrap each steak with the bacon slice and secure with a toothpick on both sides to keep the bacon attached. Crust (coat each steak liberally) with the seasoning mix sprinkling and patting down on the meat. Cook for 2-3 minutes on each side until golden brown. Place steak in oven and cook for about 10 minutes (I take my meat out several minutes before it is done I like medium rare in Filet's but make sure your bacon is done, it won't be crispy but cooked through) and put aluminum foil tightly over the pan to finish and carry over cooking time letting the meat rest about 5 minutes. Serve with steak sauce .
Macaroni & Cheese with bacon
1/2 box macaroni
1/4 cup each butter & flour
seasonings (seasoned salt, garlic & onion powder, salt & black pepper to taste)
2-3 cups milk
2-3 cups cheese ( I use sharp cheddar, co-jack, and mild cheddar)
2-3 slices bacon, thinly sliced and cooked until crisp (remove from pan and set aside)
Cook macaroni according to package directions. While macaroni cooks, melt butter in saucepan. Sprinkle in flour to make a roux. Whisk and cook for 2-3 minutes add milk & seasonings whisking continuously. Cook until thickened and boiling. Add cheese whisking until melted. Drain macaroni. Add to cheese (save about 1/3 cup to sprinkle on top) mixture, and add bacon, taste to adjust seasonings if necessary. Mix well and place in greased casserole dish. Sprinkle remaining cheese on top. Bake for 15-20 minutes until cheese ontop is melted and bubbly.
Monday, February 21, 2011
Chicken potpie & Triple Chocolate Cake
The last 2 days have been absolutely awful.... Yesterday I invite my in-laws over for dinner and about 25 minutes before they are set to arrive & have dinner the power goes completely out... which means the beautiful Roasting chicken I have baking in the oven will not be done, and the pear crumble sitting on the counter waiting to cook while we are having dinner will not be done either, so there goes dinner & dessert.. geesh... Thank god I have a gas stove so at least I can light the burners and cook on top of the stove. Thank god also that I had a big package of pork chops in the fridge waiting for me to put them in the freezer (glad I hadn't gotten around to doing that yet :) so when the power goes off it is getting dark, so I get the candles out, start cooking the pork chops on top of the stove, get the veggies cooking and then when I am done cooking the power comes back on.... yeah.... so I turn the oven back on, put the chicken back in and cook the pear crumble while we eat pork chops, mashed potatoes, veggies and salad.... Now I have an entire huge roasting chicken to find something to do with.... and the pear crumble btw turned out awesome... Think chicken potpie, and tomorrow I am experimenting with Chicken enchilada mexican pizza... if it turns out ok I will be posting the made up recipe if not...forget I even mentioned it :)
Then onto today last night we had a horrible snowstorm that dropped about a foot of snow in our area. I went to pick up my son and got stuck in waist high snow.... thank goodness I got pulled out and made it home.... geesh tomorrow has got to be better.....
Anyway for the potpie, use whatever veggies you have on hand, frozen, canned leftovers from last night.... whatever...
For the dessert this is easy you mix everything right in the ungreased baking pan. I got this recipe from the new Betty Crocker cookbook and put my little spin on it... you can use whatever chips you like, semi sweet, milk chocolate, peanut butter, white choc chips use what you have....
Chicken potpie
1 1/2 cups cooked chicken, shredded
1/2 cup milk
1/2 cup sour cream
1 can cream of chicken soup
1 T. worchester sauce
seasonings of your choice ( I used Mrs. Dash, Montreal steak seasoning, garlic salt, dried onion, pepper, parsley flakes, and a dash of
poultry seasoning)
1 cup of frozen mixed veggies, thawed and drained, (or 1 can of mixed veggies, drained or can use leftover veggies)
2 cups Bisquick
1 cup milk
1 egg
sprinkle of parsley flakes
Preheat oven to 400
In sprayed baking dish place chicken, sour cream, milk, soup, worchester sauce, and seasonings mix well. In bowl mix Bisquick, milk, egg & parsley flakes with fork beat well. This should be the consistency pourable thick pancake batter. Pour over chicken mixture spreading and covering the top. Bake for about 35-40 minutes until light brown and bubbling around edges...
Triple Chocolate Snack Cake
1 2/3 cups flour
1 cup sugar (I used part brown & part white, but use what you have)
1/4 cup baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup water
1/4 cup chocolate syrup
1/3 cup oil
1 tsp. white vinegar
1/2 tsp. vanilla
1/2 cup chocolate chips (or whatever variation you like)
Powdered sugar (optional)
Heat oven to 350. Mix, flour, sugar, cocoa, baking soda, & salt with fork in ungreased 8 x 8 pan. Stir in remaining ingredients (except powdered sugar & chocolate chips), mixing well with fork (make sure you get in the corners good the flour mixture tends to get stuck in the corners) mixture will be thick. Spread batter evenly in pan. Sprinkle with the chips. Bake for around 35 minutes checking cake with toothpick and making sure it comes out clean. Cool cake. Sprinkle with powdered sugar and serve...
Then onto today last night we had a horrible snowstorm that dropped about a foot of snow in our area. I went to pick up my son and got stuck in waist high snow.... thank goodness I got pulled out and made it home.... geesh tomorrow has got to be better.....
Anyway for the potpie, use whatever veggies you have on hand, frozen, canned leftovers from last night.... whatever...
For the dessert this is easy you mix everything right in the ungreased baking pan. I got this recipe from the new Betty Crocker cookbook and put my little spin on it... you can use whatever chips you like, semi sweet, milk chocolate, peanut butter, white choc chips use what you have....
Chicken potpie
1 1/2 cups cooked chicken, shredded
1/2 cup milk
1/2 cup sour cream
1 can cream of chicken soup
1 T. worchester sauce
seasonings of your choice ( I used Mrs. Dash, Montreal steak seasoning, garlic salt, dried onion, pepper, parsley flakes, and a dash of
poultry seasoning)
1 cup of frozen mixed veggies, thawed and drained, (or 1 can of mixed veggies, drained or can use leftover veggies)
2 cups Bisquick
1 cup milk
1 egg
sprinkle of parsley flakes
Preheat oven to 400
In sprayed baking dish place chicken, sour cream, milk, soup, worchester sauce, and seasonings mix well. In bowl mix Bisquick, milk, egg & parsley flakes with fork beat well. This should be the consistency pourable thick pancake batter. Pour over chicken mixture spreading and covering the top. Bake for about 35-40 minutes until light brown and bubbling around edges...
Triple Chocolate Snack Cake
1 2/3 cups flour
1 cup sugar (I used part brown & part white, but use what you have)
1/4 cup baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup water
1/4 cup chocolate syrup
1/3 cup oil
1 tsp. white vinegar
1/2 tsp. vanilla
1/2 cup chocolate chips (or whatever variation you like)
Powdered sugar (optional)
Heat oven to 350. Mix, flour, sugar, cocoa, baking soda, & salt with fork in ungreased 8 x 8 pan. Stir in remaining ingredients (except powdered sugar & chocolate chips), mixing well with fork (make sure you get in the corners good the flour mixture tends to get stuck in the corners) mixture will be thick. Spread batter evenly in pan. Sprinkle with the chips. Bake for around 35 minutes checking cake with toothpick and making sure it comes out clean. Cool cake. Sprinkle with powdered sugar and serve...
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