Your Turn
Last night for dinner my mom was out of the house and so my dad and I decided to make the same thing we always make when she is gone. Two pounds of pasta with a steak on the side. Oh, and lots of bread. Yes, I know, I know, it's fattening. I think we have gone way past the warning stage with me by now though. But, as I suffered through my heartburn last night I said to myself I need some new ideas for food and who better for that, than my readers. So, today, I would love for you to share your favorite recipe and rest assured that my father and I will go through each of them over the next few months. Vegan, vegetarian, meat-a-tarian, whatever you have. Desserts, salads, dips, or anything else are all appreciated.
One of my favorites - pasta with artichokes and sun dried tomatoes:
ReplyDeletehttp://nichole-longandwindingroad.blogspot.com/2009/01/thursday-recipe_08.html
It also has lots of asiago and parmesan cheese. I always add a bit more than the recipe calls for. You could also add sausage or grilled chicken to it if you wanted to add more protein.
I was dying of heartburn last night after eating pizza which I knew would get to me, hit the store for prilosec first thing this morning.
ReplyDeleteSort of healthy soup: roasted chicken added to veggie broth, cubed sweet potato, okra, spinach, green beans, squash, avocado. Pretty much whatever veggies, some black beans, even a little penne or whatever pasta you like. Next time I am going to add gnocchi, just have to figure out what kind.
This spinach quiche is to die for. And not even slightly healthy, except for the spinach. :)
ReplyDeleteOooooh - I love recipe swaps!
ReplyDeleteMy absolute favourite comfort food (and now my husband's as well) is what we have dubbed 'Deluxe Macamoni and Cheez'
1 lb ground beef
4 boxes of Kraft Dinner
1 tin of diced tomatoes, drained
1 diced onion (optional)
1 tin of sliced mushrooms (optional)
Basil & oregano to season (optional)
A really BIG pot
- Fry the ground beef with the onions and mushrooms
- Boil the Kraft Dinner noodles in the really BIG pot and drain
- Add the ground beef mixture to the noodles and stir
- Add the diced tomatoes
- Mix in all the packets of powdered cheese
Serves many, and tastes even better the next day, if you have any left over. You can increase/decrease the ingredients as needed.
(Some of the commenters suggest using less than a whole stick of butter. What the heck are they thinking?!)
ReplyDeleteNot a favorite but super easy, even for you guys.
ReplyDeleteFoster Farm chicken thighs in a baking dish. Liberally sprinkle grated parmesan or romano cheese followed by a layer of Italian bread crumbs. 375 degree oven for 50 minutes. No need to preheat oven.
Microwave Country Crock mac and cheese (needs to be thawed).
Bagged salad read to mix.
Baking with parmesan and bread crumbs also works well with salmon and halibut. Not so much with other fish though.
I rarely make food. However, there is one simple thing that I can make. Hummus quesadilla. It sounds weird, but it's awesome.
ReplyDeletePut hummus on a tortilla, cover with cheese, feel free to add toppings. I'm not creative, but this is the only thing I can manager to make.
Here's something easy and super good.
ReplyDeleteThree cup chicken - three cups brown sugar, three cups soy sauce, three cups beer.
Yummy, yummy!
Not a recipe per se but 1/4th pound of duck mousse pâté with truffles and two slices of really good bread.
ReplyDeleteJJ, that sounds like a recipe for a heart attack.
ReplyDeleteHands down, this is an awesome recipe for summer grilled veggies. (But I've been known to grill on the barbie even in the dead of Winter!)
ReplyDeleteYou'll need:
two medium zucchinis
1 quart of cherry tomatoes
4 large portobello mushrooms
1 medium onion
1/3 cup of balsamic vinegar
1/3 cup of olive oil
sea salt, fresh cracked pepper, thyme (or oregano) to taste.
Cut all but the tomatoes (you'll want those whole)into thick slices, and toss everything in a bowl with the vinegar, oil, and seasoning. You can let this sit for a bit, or use it right away if you want. Drop it all in a grilling basket, and grill for about 15 minutes, stirring occasionally to avoid charring, and voilà , perfectly grilled veggies.
Depending on how much I make, the leftovers are really good on sandwiches the next day (great to top off a smoked turkey sandwich with creamy havarti and tzatziki. I'm a TOTAL gourmand!)
My favourite meal is bacon, home-grown garden new potatoes and a fried egg
ReplyDelete(might just be an English thing though)
Speaking of vegans, Enty, did you watch the "Top Chef Masters" with The Zooey? She was really adorable.
ReplyDeleteFAST PIZZA
ReplyDeleteany pita bread(fresh/frozen)
any pasta sauce with cheese(it's thicker than the others)
shredded cheese
turn oven on 350. assemble pizzas, no need to defrost pita if frozen.
use any topping: turkey pepperoni,meatballs,onions olives, whatever. set oven to broil. put up to 6 pizzas in 6-8" from broiler for 5 min.
I keep eveything in stock and I'm always ready. It'super fast and everyone loves them. You can change up the ingredients and make fancy ones to have with cocktails, just cut them in 4.
I cook all the time. I have to eat healthy, I have no choice if I want to live. I have a rare blood disease that caused a near fatal heart attack when I was only 39, I was not obese and not ever a smoker. My heart is damaged and I had to have a bypass. I'm now 43 and while I still struggle with exercising (I hate it!) I do pretty well with my diet. The key is to stay away from processed foods, stay away from corn syrup and trans fat. I do use low-fat butter, Mooshki :)
ReplyDelete/Steps off of soapbox and gives a recipe
This is a favorite of my kids, and very simple and quick:
1 lb. of thin-sliced chicken breasts
Cajun seasoning (I use Emeril's)
bacon or turkey bacon slices
Caesar salad (I use the pre-washed bags that also have the dressing)
Freshly grated Parmesan cheese
Sub-style buns
Season chicken with Cajun seasoning. Cook the chicken--I use my George Foreman grill--and toast the bread.
Place chicken on bottom bun, top with 1-2 strips bacon. Spread several tablespoons of the Caesar salad on top of the bacon and top with the Parmesan. Add the top bun and ya got yourself a sanwich in about 10 minutes. I usually have fruit or a fresh sliced tomato with a bit of basamic vinegar on the side.
Oops, sandwich, not sanwich, heh heh.
ReplyDeleteThis is AMAZING!
ReplyDeleteCreole Shrimp and Rice Casserole
2 cups rice, cooked
1 cup diced celery
1 cup chopped onion
1 can Campbell cream of mushroom soup
1 can Campbell tomato bisque soup
3 slices of bread made into crumbs in blender (or buy crumbs)
3 cloves garlic
½ cup chopped green peppers
1 stick of butter
1 ½ lbs or more of cleaned shrimp (about medium size)
¼ cup chopped green onions
¼ cup Parmesan grated cheese (not Parmesan in can)
salt and pepper to taste
hot sauce to taste
Sautee’ onions, peppers, celery, garlic in butter until clear. Sautee’ shrimp separately in a small amount of butter or olive oil, drain. (The recipe did not say to sauté’ the shrimp separately, but I normally buy it frozen and I don’t want the liquid to become too watery or have a strong shrimp flavor.) Combine the sautéed shrimp, onions, peppers, celery, garlic and soups. Cook for about 5 minutes until blended. Add ¾ of bread crumbs and rice and cook for additional 15 minutes on low heat.
Put ingredients in casserole dish, sprinkle top with remaining bread crumbs, cheese and pats of butter. (I sprinkle the cheese on the casserole and then put buttery cracker crumbs on top instead of bread crumbs.) Bake covered at 275 degrees for about 30 minutes. Do not over bake it, as the shrimp will become tough
Alton Brown's meatloaf. It is sooo good and has a the best after kick. I could eat mountains of it. Hot or cold - no other meatloaf stands a chance. I have it once a year and just before its done it feels it did when I was a little kid Christmas morning.
ReplyDeleteOops, I forgot to mention that you have to heat it up. Put it in a toaster oven, or oven until golden brown.
ReplyDeleteIt's really good with rotisserie chicken on top.
My favorite is:
ReplyDeleteBaked Salmon with Soy sauce and a little olive oil - bake at 350 for about 20 minutes - fresh lemon juice to finish
Brown rice - follow directions on package
Roasted Asparagus - drizzle with olive oil and bake at 350 for about 20 minutes.
Simple. Healthy. Delicious.
My fave has to be Chicken Savoy. We used to get this at the Belmont Tavern in Belleville, NJ. And it's simple!
ReplyDeleteYou can either marinate the pieces in 1/8 cup EVOO, 1 cup Chicken Stock, about 2-3 cloves of garlic (or more if you like)oregano, and about 3 tbs of Balsamic Vinegar...or (the easy way)
Put the chicken in a baking pan. Add some chicken broth just to cover the bottom of the pan. Drizzle them with Olive Oil. Sprinkle chopped garlic, some oregano, and some grated Romano cheese, and some balsamic vinegar.
Bake for about 30 minutes...turn pieces, repeat drizzlings, and add a bit more Chix broth if necessary, and cook 30 min more. You will get a sauce that is just great to sop up with some crusty italian bread.
When done, sprinkle Fresh (or grated) Romano over the top of the chicken, serve with crusty bread, tossed salad and a good bottle of wine.
The easiest! The best!
Preheat oven to 450 degrees.
I also made this dessert the other day which was so easy and soooo good.
ReplyDeletehttp://www.kraftfoods.com/kf/recipes/graham-cracker-eclair-cake-105225.aspx
And also, a very, very easy minestrone soup--tastes just like Olive Garden's with the right seasonings (I use garlic salt and powder, salt & pepper to taste).
http://www.kraftfoods.com/kf/recipes/minestrone-soup-55871.aspx
And then this awesome buffalo chicken dip (I don't recommend the canned chicken--we always shred a rotisserie chicken--and we use Ranch instead of B.Cheese)
http://www.franksredhot.com/retailrecipeview.php?id=9543&recipe=FRANK%E2%80%99S%C2%AE-REDHOT%C2%AE-BUFFALO-CHICKEN-DIP
buffalo chicago pot pie with blue cheese corn bread stuffing-- its a Rachael Ray recipe- say what you want about her- girl can cook.
ReplyDeletebuffalo chicago pot pie with blue cheese corn bread stuffing-- its a Rachael Ray recipe- say what you want about her- girl can cook.
ReplyDeleteI can sympathize with the heartburn, I am pregnant again and am in a constant state (even though I am just a couple of weeks in, it started early) Worse, I live with a southern male who is an EXCELLENT cook. So, with that in mind, I suggest the following. Go get a steamer (not that expensive and well worth it) Steam some veggies, sweet potatoes, cauliflower, broccoli, squash (with sweet onions! to die for) and make your pasta that you love. Don't deny yourself a bit of starch or whatever else you love, just eat it in moderation. (says the woman who will undoubtedly put on millions of pounds) LOL
ReplyDeleteEasiest recipe ever:
ReplyDeleteWorchestshire sauce and a bowl of sour cream makes an excellent dip. Goes great with potato chips. Just mix in enough WS (a teaspoon or two) until the sour cream turns a light shade of brown. Add more to taste.
Sometimes i have the Enty Special:
ReplyDelete-drive up to menu.
-order.
-drive to window and pay.
-get food.
-eat.
Breakfast for dinner:
ReplyDeleteEggo Waffle topped with:
Thin layer of sour cream
Sprinkle of brown sugar
Fresh sliced strawberrys
The sour cream sounds gross, but the combination is really, really good.
Duh, weekend brain has set in ... strawberries.
ReplyDeleteOooooh, good one today, Enty!
ReplyDeleteSauteed soft shell crabs:
-clean and snip crabs
-gently rinse and pat dry
-salt and cayenne both sides
-heat 1/2 oil, 1/2 butter in pan
-dredge crabs in seasoned flour
-saute on each side until as brown and crispy as you like (I turn them several times despite what the TV chefs say).
Serve with fried plantains and sweet & sour cole slaw.
Heaven!
My absolute favorite comfort food is southern fried chicken with real french fries and honey. Here goes:
ReplyDeletefill a plate with flour and season with lots of paprika and a bit of black pepper - the flour should have a bit of a pinkish hue. In a bowl, beat a few eggs. The trick is to triple-dip.
Eggs, flour, eggs, flour, eggs, flour.
While preparting the chicken, in a Pyrex dish, melt a few heaping spoonfuls of Crisco vegetable shortening (the blue box) till there's about 1/4 inch of liquid.
Cook for one hour @ 350F, occasionally spooning liquid over the chicken.
Serve with real french fries and honey.
I know it's arterty-clogging, but once in a while it's okay.
I make this all the time... I have yet to find a person that doesn't enjoy it! Super easy and fast too!
ReplyDeleteSaute some bell peppers (I usually use 1/2 each of red, yellow, and orange)
Cook some 1 in chunks of Chicken breast.
Add a jar of Alfredo sauce.
Add Pesto till you think it tastes good. I usually just use the kind found in a packet that needs to be mixed. Of course, I don't mix it in that situation.
Serve over noodles of your choice!
Blue Chip Cookies (the best cookies ever):
ReplyDelete¾ cup whole-wheat flour
¾ cup unbleached white flour
1 tsp baking soda
¾ cup less-fat margarine
¼ cup reduced-calorie pancake syrup
½ cup packed brown sugar
½ cup granulated sugar
1 large egg
1 ½ tsp vanilla extract
1 ½ cups quick cook oats
1 cup dried blueberries
1 cup white chocolate chips
1.Preheat oven to 350.
2.Whisk flours and baking soda together to blend well.
3.In a separate mixing bowl, beat the margarine, pancake syrup, and sugars on medium speed until fluffy (about 2 minutes). Add egg and vanilla and beat on high speed to combine. Add the flour mixture and beat to combine. Gently stir in the oats, blueberries, and white chocolate chips.
4.Scoop dough onto baking sheets lightly coated with nonstick cooking spray. A teaspoon-sized scoop makes about 50 cookies.
5.Bake 10 minutes, until lightly browned. Transfer off of baking sheets to cool. Yum!
I don't cook but my boyfriend does and sometimes i help with the ideas! When i feel like eating a ton of carbs and vegging in front of the tv for a night, we make a bunch of linguini, cover it with ragu alfredo sauce (or any brand...they all taste pretty similar to me) , and mix in grilled chicken, sauteed jalepenos and sauteed red onions. Add some fresh jalepenos and crushed red pepper to the top and it's like comfort food with a kick. So yummy!
ReplyDeleteAw, Enty! Why don't you just let me fly out and cook FOR you?! I snagged my 2nd husband that way. Of course, I was wearing nothing but an apron and thigh highs, but that's another story for "Your Turn," if you know what I mean.
ReplyDeleteBecause I love all of you so much, I am going to pass on 2 very easy family recipes which include lots of beef! These are my favorites that my grandmother and my mom used to cook:
American Chop Suey
1 lb ground beef
1 green bell pepper
1 med onion
2 cans tomato sauce (normal size, not small)
1 can diced, stewed, or crushed tomatoes
1 can tomato paste (small)
1 lb elbow macaroni
Boil macaroni until done, then drain. Meanwhile, brown beef with diced pepper & onion in large skillet. Drain fat from beef and add all cans. Simmer & stir frequently until heated through. Combine with macaroni. I let it sit for awhile because it tastes better. This is a recipe that freezes well and tastes better the longer it sits.
Beef n Mushrooms
2 lbs stew beef
2 pkgs sliced mushrooms
BUTTER!
1 pkg egg noodles (I like extra hearty)
water, salt & pepper
In dutch oven, brown beef for a few minutes. In a separate skillet, saute mushrooms in the butter until soft. Add to browned beef. Add 1c water or beef broth and salt & pepper to taste. Slow cook on low heat, covered, for a few hours. Serve over cooked egg noodles.
Black-bottoms
(This one I'm copying directly from my dearly departed mum's recipe card. It is a recipe from the depression era my great grandmother used to make. You know I love y'all if I'm sharing the Black-bottoms recipe!)
In small bowl combine 1 8oz pkg cream cheese, 1 unbeaten egg, 1/3c sugar. Beat until smooth.
In large bowl 1.5c all purpose flour, 1/4c baking cocoa, 1tsp salt, 1c sugar. Mix. Take 1c water, 1/3c cooking oil, 1tbsp vinegar, 1tsp vanilla.
Mix liquid mixture with dry and pour into greased & floured 9x13. PLOP cream cheese mixture on top. Do not spread, JUST PLOP SPOONFULS! Sprinkle with 8oz chocolate chips. Bake in preheated 350 oven 30-35 minutes or until cream cheese on top is golden brown.
OK, that's it, Enty! Much love, our big drunk teddy bear!
You need to invest in a crockpot and then visit the site 365 days of crockpotting. I swear it will revolutionize your lives.
ReplyDeleteI moved a city from the South, and these little appetizers that my mama taught me to make are always the hit of any party and always requested. So much so that I have refused to make them except during the holiday season.
ReplyDelete1 pound hot breakfast sausage
1 pound of extra sharp shredded cheddar cheese
2 cups of bisquick
Mix all ingredients evenly and form into balls the size of a walnut. Bake at 400 until golden brown. Feel free to experiment with the sausage/cheese/bisquick ratios to indivdual taste.
And no, they aren't healthy, and they still won't be if you use "light" bisquick or reduced fat cheese, so why bother?
Ground beef over rice
ReplyDelete1.5 lbs ground beef
15oz. can tomato sauce
2 diced bell peppers
spices-salt, pepper, onion powder, oregano or salt, pepper, onion powder, chile powder
Brown ground beef in skillet with bell pepper. Add tomato sauce and spices. simmer. Serve over rice.
3 Cheese Mac and Cheese-
ReplyDeleteBeing from the South, this is one of my favorite comfort foods. There are many more, and if you want the recepies to the fried chicken or homemade banana pudding-just email me:
You will need-1 block of sharp cheddar ,1 block of mild cheddar, 5-7 string cheese
1 Box of Elbow Pasta
5 pats of butter
Salt, Pepper and milk (you can use skim if you want, but 2% works really good)
Boil pasta according to directions
Shred cheeses and start to string the string cheese
Rinse pasta with warm water and place back in pan
Start to add your cheese and butter alternatly-saving the string cheese for last. Stir often during this and add the milk-you want about a cup or cup and a half. Salt and pepper to your liking, simmer over low-medium low heat, stirring often.
Will be ready when everything is a gooey mess.
ps-you can add a couple of pinches of grated parmesan or romano if you like
pss-do not have any bloodwork done for at least 5 days after you eat this becasue your cholesterol will be through the roof!
Where do I begin? Well, never cook meat straight from the fridge for a start. If you need to prep veggies, take the meat out and let it air!
ReplyDeleteNo.1 Good, meaty pork sausages in a roasting tin with finely chopped garlic, a few slices of onion, a tin of tomatoes, bay leaf, 1/3 pint of veg stock, black pepper, sprinkle of salt.
lay sausages on onions (together with add par-boiled sliced potatoes and/or finely sliced leeks or celery if the fancy takes you) mix the stock and tomato, with the s&p, pour over, leaving some of the sausages poking through the top. whack in the oven at a fairly high temp and leave for at least an hour. Turn sausages for last half hour of cooking.
Dish up with bread (my fav), pasta or rice. to be extra greedy, eat out of the pan! Yummmyyy
Carla W-SAUSAGE BALLS!!!! GIRL I LOVE THEM AND GREW UP ON THOSE THINGS TOO! Its amazing we all did not have heart attacks straight out of the womb!
ReplyDeleteWhat about fried okra and fried green tomatos? Oh-and corn fritters fresh out of the fryer with a sprinkle of powdered sugar?!!!
I am making this very easy recipe tonight, in fact :) I'm one of those cooks who just throws in a bit of this and that but I'll try to add measurements.
ReplyDeleteSour Cream Chicken Enchilada Dip
Take one lb. of chicken tenders. Bake at 350 for about 30 minutes. Cool, then shred. Throw shredded chicken into a skillet with about a half package of taco seasoning mix and a half cup of water - let it simmer for 10-15 minutes until water is almost gone.
While chicken is cooking , mix together in a bowl:
3/4 cup sour cream
1/2 cup mayonaise
1 8oz. package cream cheese
About a teaspoon of minced garlic
1 8oz. package of pre-shredded cheddar cheese (save a bit back to throw on top of the dip before baking)
1-4oz can of Rotel tomatos with green chiles - a bit more if you like spicy & hot
Add your shredded chicken mix to the bowl and mix it all up. Pour this entire mixture into a baking dish - top with more shredded cheese & some jalepeno pepper slices & bake for 30 minutes at 350. Serve warm.
Add some nacho chips, some margaritas, and you are good to go.
I'm a vegetarian and always on the lookout for good recipes, and this one is by far the best Eggplant Parm I've ever had:
ReplyDeleteBalsamic Eggplant Parmesan
3 Tbsp. balsamic vinegar
4 tsp. olive oil
1 tsp. salt
3/4 tsp. sugar, divided
1/2 tsp. oregano
1/2 tsp. freshly ground pepper
1 large eggplant (1 1/2 lb.), cut into 1/2-inch-thick slices
1 cup chopped onions
1 1/2 tsp. minced garlic
4 Tbsp dry white wine, divided
1 can (14 1/2 or 16 oz.) stewed tomatoes
1 cup seeded, chopped tomato
1/4 cup chopped fresh basil
4 ounces shredded part-skim mozzarella cheese, divided
1 Tbsp. grated Parmesan cheese (I use more sprinkled throughout)
Preheat oven to 400*F. Combine vinegar, 1 tablespoon of the oil, 1/2 teaspoon each salt and sugar, the oregano and pepper in bowl. Coat large cookie sheet with vegetable cooking spray. Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet. Bake 15 minutes per side or until fork-tender. Combine onions, garlic, 1 teaspoon oil and 2 tablespoons wine in large nonstick skillet; cook, stirring, over medium-high heat until onions are soft, 5 minutes. Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 tablespoons wine, 1/2 teaspoon salt and 1/4 teaspoon sugar. Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minutes. Spoon one third of the sauce into shallow 2-quart baking dish. Arrange half the eggplant over sauce. Spoon half the remaining sauce over eggplant. Sprinkle with 2/3 cup mozzarella. Top with remaining eggplant, sauce and mozzarella and the Parmesan. Cover with foil and bake 30 minutes. Bake uncovered 15 to 20 minutes more, until bubbly. Let stand 15 minutes before serving for easier cutting.
I just this spring subscribed to EatingWell magazine and I love it. I originally found them online and had to subscribe.
ReplyDeleteThey have great recipes that aren't overly complicated and they aren't extreme i.e. "gotta be as low-fat as possible."
My favorite recipe from them is Chicken Thighs with Green Olives and Prunes. Sounds a bit weird, but tastes fantastic.
http://www.eatingwell.com/recipes/chicken_olive_prune.html
For dessert, I love this one one:
http://www.eatingwell.com/recipes/apricot_almond_clafouti.html
Contains Amaretto, so Enty you might really like it...
wow, all the fab-sounding entrees...how about some dessert? this is the yum!
ReplyDeleteCuban Coconut-Rum Flan (Flan de Coco y Ron)
1-1/2 cup sugar, divided
5 large egg yolks
3 large whole eggs
1-3/4 cups coconut milk
1 cup milk
3 tablespoons dark rum (Havana Club 7 year reserve if you have it...contraband in the US, but you Canucks might have it)
Heat oven to 325 degrees. Have ready a 9" round glass pie dish.
Place a clean kitchen towel in bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; transfer baking pan to oven.
Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Cook until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
In a large bowl, whisk together remaining 3/4 sugar, salt, egg yolks, and whole eggs until combined. Pour into pie dish. Transfer to hot-water bath in oven. Bake 45-50 minutes.
Refrigerate at least 4 hours. When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan and invert. Slice, and garnish with any remaining syrup
A Texas favorite football game food: FRITO PIE!
ReplyDeleteSpread a couple cans of your favorite chili in a baking dish, sprinkle with Fritos, bake @ 350 degrees until fully warm, add shredded cheddar cheese to the top and take it out when it's melted. Some of the Fritos should still be crunchy though; if not, sprinkle on some more! LOL, easy peasy.
Or if you're in a hurry, you can do the same in a microwave, but the oven method is better.
RocketQueen - Thanks, I'm a vegetarian too. It's hard to find good eggplant recipes. Yours looks good, I'll try it!
ReplyDeleteEnty,
ReplyDeleteI have LOADS of ideas for you and big Daddy.
Check me out at:
www.housewifecooking.blogspot.com
XO~Rob
@captivagirl - my pleasure - have one to share with me? I would love to swap veggie entrees! ;)
ReplyDeleteI got this recipe from the internet. It is the best!
ReplyDelete4 boneless Chicken breasts
4 TBS butter
1 (.7oz) package dry Italian-style dressing mix (like Good Seasons)
1/2 cup white wine (an unoaked Chardonnay works great - you'll drink the rest with the meal)
1 (10.7 oz) can Cambells Golden Mushroom soup
4 oz cream cheese with chives
8 oz Anglehair pasta
Place the chicken breasts in a 9x9 baking pan and set aside.
In large sauce pan, melt butter over medium low heat. Add package of dressing mix. Blend in the wine and the soup. When it is mixed together, add in the cream cheese. Stir until smooth and begining to bubble. Pour over the chicken breasts and bake at 325 for about 50 minutes (a little longer if the chicken breasts are thick).
Cook the pasta while the chicken is cooking.
Serve the chicken breasts with the sauce over the pasta.
Goes great with green beans.
@surfer:
ReplyDeleteIf you are going that far with fried chicken (actually using crisco and multi dipping) you might as well get a pressure cooker, way better.
I think this might be my favorite "Your Turn" yet.
ReplyDeleteI still haven't made Jax's Patatas Bravas that she posted once.
Bratwurst, Apple, Sweet Chili
Squash-Barley 'Risotto' from my own neglected blog, recipe stolen from some MN chef
Best Chocolate Chip Cookie Recipe: Thank You, Alton Brown
Beef tenderloin with oven roast potatoes (or french fries) and home made bearnaise sauce. Do not ever buy powdered bearnaise (or hollandaise...or an y sauce), it is an abomination. I'm sure the french would think my b-sauce recipe is fake (it is a lot simpler than the original), but it comes out tasty enough for my husband to eat it out of the bowl with a spoon:
ReplyDelete1 tbsp finely chopped fresh tarragon
1 tbsp finely chopped fresh parsley
1 shallot, chopped (almost minced, actually)
1 tbsp red wine vinegar
1 tsp lemon juice
3 egg yolks
250 salted butter. Not margarine. BUTTER. Cut into small cubes.
Cracked black pepper
pinch cayenne pepper (or not)
splash of water.
1 - Mix together the tarragon, parsley, shallot, vinegar and lemon in a metal bowl or pot.
2 - Place the egg yolks in the bowl and start warming the mix over a water bath - not directly in the pot because then you'll have scrambled eggs.
3 - While whisking, add the butter, cube by cube. Once all the butter is in and melted, let it heat up a little further, but very carefully so it doesn't separate. The sauce will thicken quite rapidly so be prepared to take it off the heat fast.
4 - Salt and pepper to taste and a splash of water if it's too thick.
Smother your steak and potatoes in it and enjoy. I like serving grilled tomatoes and asparagus on the side as well. It's the smothering that does it though.
Oooh, and the best way to do a curry - a bit of prep (again) but so worth it! I've whittled this part down to about 20 minutes max.
ReplyDeleteI usually use about 2lb of red meat for this, depending on how greedy I am and how many nights I'm cooking ahead for. If you like lots of onions, add as much as you will.
Have the meat washed, and out of the fridge by now! No cold meat please!
Prepare onions (sliced or chopped, whatever is your preference) and a few cloves of garlic. Have curry powder (I make and grind my own, but any shop brought you like will do) mixed to a thin paste ready.
Gently fry the onions in a pan on a low heat, until softened and brown, occasionally turning. Add garlic towards the end of browning. In a pot large enough for the amount of meat you have, heat a few tablespoons of oil gently; once the oil is heated, pour in the curry paste/liquid and cook out a little bit, stirring gently. Add cubed (not ice cold - leave it out a little bit or it goes tough as hell!) red meat and sautee in the curry/oil mix for as long as it takes for the natural juices of the meat to leech.
Turn and stir, turn and stir - don't let the meat stew in it's juices or brown, or you defeat the object. If the bottom of the pan gets sticky, just add a few tablespoons of water and keep stirring, making sure those sticky bits are scraped off the bottom of the pan. Once you've got half of the meat covered in it's own juices, add in a good squeeze of tomato paste and mix, then add the fried onions and garlic, fresh or tinned tomatoes, (rinse out the tin with water and add to the pot) bay leaf(ves), black pepper, chilli (a whole chilli or flakes, but please - know your chillies!) and at the very end of this, a bit of salt. If you add rice, pasta or sliced potatoes for a one pot experience in the crockpot, add extra water and keep checking.
Never add salt until you've mixed in the rest of your ingredients or it will be rather disappointing - you don't want to overwhelm the taste of spice with salt.
A good squeeze of lemon or lime will never go amiss if you fancy it at this stage either!
Turn heat down under pan, cover and simmer until cooked.
A bit of natural yoghurt, cream or a few tablespoons of coconut milk/cream could also be added now as well.
Serve or eat how you damn-well please!
OK, I'm in love with all things food so I want to post some more!
ReplyDeleteHere's the absolute most delectable chicken recipe ever. It melts in your mouth! Literally...
Chicken Chicken
Chicken Chicken is what my mum used to call this and it's so easy...
Boneless skinless chicken breasts
Heavy Cream
Bread crumbs
Marjoram (the spice)
butter
Pound chicken breasts until about 1/2 in thick. Marinate in heavy cream sprinkled with marjoram OVER NIGHT. The next day, coat in bread crumbs and fry in butter in medium hot non-stick skillet until browned on both sides and done all the way through.
Also, allrecipes.com is my absolute favorite site to search for recipes. They have many ways to browse recipes and you can even plug in your ingredients and they'll give you a list of recipes that match!
Mooshki said...
ReplyDelete(Some of the commenters suggest using less than a whole stick of butter. What the heck are they thinking?!)
Darlink, You and I are thinking, they are not!
*Miss_P* said...
ReplyDeleteMy favourite meal is bacon, home-grown garden new potatoes and a fried egg
(might just be an English thing though)
_______________
Just enjoying some of my mum's new potatoes from her allotment this week - bliss! Waiting for her onions to come online - shame she's not grown any kidney beans this year though!
OK - I have a husband who loves to eat big dense meals, so I will give you one I created when I had nothing else in the house:
ReplyDelete2 c rice cooked
1 can kidney beans
1 can tomatillos w/ jalapenos
1 can black beans
1 can corn
1 jar salsa
1 8oz pkg grated cheddar
1 pkg taco seasoning
Preheat oven to 350.
Spray cooking spray in the bottom of a LARGE casserole (the largest youonw).
I usually make extra rice a day or two before, so I have it on hand. Mix 1/2 of the taco seasoning into the rice. Pour 1/2 jar of salsa in bottom of dish. Top with seasoned rice. Next layer 1/2 the cheese. Layer the reamining ingredients saving the cheese and the rest of the salsa for last. Top with balance of cheese and then the salsa (The salsa will prevent the cheese from getting too brown or hard)
Bake for 30-40 minutes or until bubbly and cheese is completely melted. Serve with sour cream and shredded lettuce. I gave this recipe to a friend to use during lent because it is vegetarian. Her family likes to eat it with chips.
For me, I am completely into sandwiches lately;
A few favorites:
Sprouts and sunflower seeds tossed with blue cheese on multigrain
Cashew butter and fresh berries (any kind) great for breakfast!!
Hummus & pesto with chia seeds and lettuce/baby greens
pesto with goat cheese and fresh apple
Enjoy everyone! I love reading all of your recipes!!
@.robert
ReplyDeleteThanks for the tip, but I've never used a pressure cooker - they scare me. And anyway, how would/could you make this recipe in a pc?
Lordy, I'm going to have to bookmark this post so I can pore over the recipes!
ReplyDeleteA lot of the ingredients are very foreign (US) to me, but I could always take the recipe and idea behind it and make it my own - isn't that what cooking's all about?!?
Ent, you need to have a recipe share day bi-monthly!
Sorry, y'all, but I live and breathe food and cooking!
ReplyDeleteOne of my other favorite sites is How to Cook Like Your Grandmother
http://blog.cooklikeyourgrandmother.com/
He's always got good old-fashioned comfort food and sends out regular emails showcasing his creations.
I grew up eating fried chicken from a pressure cooker. Also, it is how KFC makes it.
ReplyDeletehttp://tinyurl.com/otrqfa
oops, sorry, forgot to mention I'm not saying that recipe is good, just that it gives the correct method for deep frying in a PC. Any recipe that list msg is bad.
ReplyDeleteUnzip your pants delicious!
ReplyDeleteItalian Spinach Stuffing
Ingredients
1 cup chopped onion
¼ cup chopped mushrooms
1 lb spinach or 2 – 10 oz packages of frozen spinach thawed and drained.
¼ cup butter
1 lb ricotta cheese
1 package - 16 oz seasoned stuffing
Salt and Pepper to taste
3 cups water
¼ cup dried parsley
1 tsp dried basil
6 to 8 slices of bacon
Directions
1.Preheat oven to 350 degrees.
2.Boil 3 cups of water and combine with dry seasoned stuffing.
3.Saute bacon, onions, mushrooms and spinach in butter.
4.Combine with stuffing and cheese, bacon and spices, blending well.
5.Bake in greased casserole dish 30 minutes.
My sauce recipe is supposed to say 250g salted butter.
ReplyDeleteThat is all.
Just remembered a to-die-for sandwich:
ReplyDeleteFrench bread, cream cheese, salami, sprouts, cukes, red onions and tomatoes. So yummy! If you're having a party, you can do them on a sliced baguette as finger food, and just leave off the salami for a veggie version.
There is another favorite of mine-
ReplyDeleteCreme Brullee French Toast-
I make mine on holidays-its a fun Christmas Morning or birthday breakfast. When my hubby was deployed, I gave the recepie and a few ingrediants to one of the cooks and he made it for breakfast on his birthday.
you can find it at www.foodnetwork.com
My sister got mom's recipebook, but sis is the cook in the family. I do very basic stuff.
ReplyDeleteHalushki
1/2 - 1 head of cabbage
1 bag egg noodles
butter or margarine - a LOT of it
salt & pepper to taste
Optional: 1/2 pkg smoked sausage
Boil the noodles per the instructions on the package. Grate the cabbage, or chop it very finely, smaller than for coleslaw. Melt butter in a large deep skillet; melt enough to cover the cabbage. Add cabbage and saute cabbage in butter until cabbage is soft. Add drained noodles. For the meatatarian version, slice sausage into rounds and add.
My brother prepared the following dessert and it just about put me in a sugar coma. It's not really a recipe.
The Only Way To Eat a Brownie
Box brownie mix
vanilla ice cream
whipped cream/cool whip
chopped nuts
hershey's chocolate syrup
maraschino cherries
Make brownies per package instructions. Pour choc syrup into a microwave-safe bowl and heat it up a little.
For each serving, place a brownie in a bowl, add a large scoop of icecream, some whipped cream, sprinkle on some chopped nuts, drizzle choc syrup, and top it off with a cherry or 2.
All you fellow foodies getting excited for the new season of Top Chef? TC Masters was a bit of a disappointment, so I can't wait for the real thing. Also, Padma >>>> Kelly Choi. Please tell me how the F- she has Emmy nominations? Chick is as bland as cardboard.
ReplyDeleteThree simple and quick dishes, two entrees and one appetizer.
ReplyDelete(1) linguine (preferably freshly made) with white clam sauce.
--Prepare pasta
--Heat pre-made white clam sauce
in large skillet
--heat until open a dozen (or more) littleneck or cockle clam in a half inch of white wine and whatever herbs you have (oregano, garlic are good).
--REmove meat from clams when open and add meat to store-bought clam sauce.
--when pasta al dente, drain and put in skillet with clam sauce.
(2) Rigatoni with sausage
--prepare rigatoni or other similar pasta
--slice pre-cooked sausage (Aidell's artichoke and garlic is my preference) into 1/2 thick slices and brown in skillet.
--add spaghetti sauce to skillet when sausage has browned.
--drain pasta when done and put in serving bowl.
--pour sauce over pasta and mix.
(3) Pita pizza
--put a few drops (I'm serious, just a few) olive oil on a pocket-less pita.
--slice fresh mozzrella cheese into 1/2 thick slices and place on pita.
--season with herbs of provence or similar (Tuscan also works).
--pit a few calamata olives and spread around on top of cheese.
--(optional) add other toppings in place of or in addition to olives.
My grandmother used to make this great chicken called Chicken In A Bag (real original, I know lol). It's really simple (and I've made a couple modifications)
ReplyDeleteSet the oven at about 425, and then take a whole chicken that's been cleaned and had giblets removed. I generally put celery, chopped onion and garlic in the chicken as aromatics, but it's not necessary.
Then you just season the chicken with garlic and onion powder, a little salt, pepper and paprika. You can add anything else you like too. You just kind of coat the whole chicken with it to taste. Then you put the chicken in a pot (preferably on a grate because this makes super crispy chicken but if the bottom sits in grease it's not), and then put the pot with the chicken in a paper grocery bag with the seam side up. Then staple the opening of the bag together, and pop the entire thing in the oven for ~45 minutes to an hour. Just make sure the bag isn't right near the burner, and you'll smell crispy paper but as long as the paper isn't blackening or smoking you're fine. The bag will absorb a lot of the cooking grease and keep the taste in, so you end up with a chicken with super delicious and crispy skin.
Just thought I'd share that because I made it the other night and it was delicious, and it's really not that complicated :).
Best Chicken Salad Ever
ReplyDelete3 whole chicken breast cooked,cooled, and chopped
1 tbsp kosher salt
1 tbsp corse black pepper
1/2 cup mayo
1 cup fresh basil- rough chopped
1/4 cup cashews- chopped
Mix all together, fridge for an hour
Put on cibatta or wrap
Here's my famous, guaranteed to get noticed at potlucks, plus easy to make recipe:
ReplyDeleteAJ's Famous Corn Puddin'
1 can white corn, drained
1 can yellow corn, drained
1 can creamed corn
1 can evaporated milk
3 eggs (or Eggbeater equivalent. I prefer Eggbeaters for casseroles because of the consistency)
3 tablespoons corn starch
Salt, pepper to taste
1 teaspoon sugar (optional)
Mix the corns. Whisk the corn starch into the milk and blend into the corn along with the eggs. Spray casserole dish with cooking spray, put corn mixture into casserole dish. Bake at 375 degrees about 30-40 minutes or until knife comes out clean when you poke it in the center of the dish.
This side dish goes with everything!!!!!!
I love this idea....Thanks Enty!!!
ReplyDeleteChicken and Dumplings
6 cups chicken broth
2 cups cubed cooked chicken
4 tablespoons (1/4 cup) butter
1 clove garlic, peeled and minced
1/4 tsp black pepper
1 cup frozen veggies-use whatever you like
1 1/2 cups unsifted flour
3 tablespoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1/2 - 2/3 cup ice water
In a 3 quart suacepan, combine the first 6 ingredients. Bring the mixture to a boil, lower the heat and simmer for 1 minute. In a mixing bowl, combine the flour, baking powder and salt. Blend in the vegetable shortening until the mixture is coarse and mealy (i use two butter knives). Stir in just enough ice water to make a light dough. Bring the chicken mixture back to a boil, lower the heat and simmer for 1 minute. Drop the dumpling dough by rounded teaspoon into the broth, spacing them as evenly as possible (I dunk them under the broth). Cover and simmer 15 minutes without lifting the lid.
**you can add more veggies, chicken and water just make it your own. We get a loaf of fresh italian bread and it makes a fantastic meal on a cold night.
Best Sandwich Ever:
ReplyDeleteFresh Pumpernickel bread
Thinly sliced deli hard salami
Fresh garden tomato
Salt and pepper
Not much of a recipe; more of a mix of things I like:
2 cups orzo pasta, prepared according to package directions
2 tbsp olive oil
juice of 1 lemon
4 oz. feta cheese, cut into chunks
2 cloves of fresh garlic, chopped
3-4 fresh basil leaves, chopped
salt and pepper to taste
mix above ingredients together, then fold in:
1 cup grape tomatoes, quartered
1/2 cucumber, sliced and quartered
1 can artichoke hearts in water, drained and chopped
1 small can sliced black olives, drained (for a little heat get the ones with jalepenos)
1 bunch green onions, chopped
It's best to refrigerate it overnight then serve the next day at room temperature, but I rarely wait that long!
Thank you everyone! I saved GB, Caralw, and Momster's recipes to my computer because I promised my husband I would cook everynight while I am on maternity leave. Everything looks delish!
ReplyDeleteoh, here is an easy chicken recipe that I make a lot. If you already have the chicken cooked, it is like5 minute prep time, 30 minute cook time I don't use the pimento, and I also season the chicken with italian seasoning while I am cooking it:
ReplyDeleteSavory Chicken Squares
1 (3-ounce) package cream cheese, softened
3 tablespoons margarine, melted
2 cups cubed cooked chicken, or two 5-ounce cans boned chicken
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chives, or onion
1 tablespoon chopped pimiento
2 tablespoons milk
1 (8-ounce) can Pillsbury Crescent Rolls
3/4 cup seasoned croutons, crushed
Mix cheese and 2 tablespoons of the margarine. Add chicken, salt, pepper, chives, pimiento and milk; and mix. Separate crescent rolls into 4 rectangles on ungreased cookie sheet.
Place 1/4 of chicken mixture in the middle of each square of dough. Pull 4 corners of dough to top center of chicken mixture; twist and seal edges. Brush tops with reserved 1 tablespoon margarine. Sprinkle with crouton crumbs.
Bake at 350 degrees for 20 to 25 minutes until golden brown. Makes 4.
Honey, what the hell is wrong with take out? But if you insist on making it yourself, take this number down and you can just make the call.
ReplyDeletelabite.com (310) 441 - 2483
Pita Sandwich-
ReplyDelete1 whole wheat Pita
1 Morningstar Griller
Slices of Green Pepper
and Feta crumbles
It's simple and tasty.
My family's favorite side dish. It's not very healthy...but man is it tasty!
ReplyDeleteCheddar Jack Mac
Pasta of your choice (I use penne)
2 c. shredded cheddar cheese
2 c. shredded pepper jack cheese
1/4 c. bread crumbs
1/8 c. Parmesan cheese
salt and pepper
1 can evaporated milk (or 1 cup organic heavy cream & 1/2 cup milk)
1/4 c. hormone free butter (or regular if you're not into organic)
1. Preheat oven to 350 degrees.
2. Heat milk, butter, cheddar, and pepper jack cheeses until melted
3. Mix salt and pepper
4. Boil pasta
5. In separate bowl mix bread crumbs and parmesan cheese
6. Pour pasta in casserole dish and add cheese mixture. Mix well.
7. Bake for 25 minutes.
8. Sprinkle bread crumb mixture on pasta and broil until brown.
After having spent the last 10 days straight cooking for visitors (12 hour slow roasted whiskey ribs, quesedillas, homemade salsa, cilantro lime prawns, lemon cake w/ lemon buttercream icing, to name a few) I am finally alone for dinner and just snarfed down my favorite: toasted breakfast pita w/ peanut butter AND cheese whiz. Gordon Ramsay would shite for sure.
ReplyDeleteYou are welcome to come for dinner anytime Enty. Bring Pops along too:)
One of my easiest at the last minute recipes --
ReplyDeleteBoneless chicken breasts - cut into 1 - 2" pieces
Sliced mushrooms, diced onions, celery and green peppers to taste (Even squash is good added to the mix)
Fresh or jar garlic
Couple of cans of stewed tomatoes, or diced tomatoes, or whatever you have on hand.
McCormicks Spicy Spaghetti Seasoning
Your favorite pasta and of course some good parmesan cheese--
Just saute the veggie mixture in olive oil and remove from the pan. Then saute the chicken pieces until they are half done or so and throw the veggies back in the pot. Add a splash of red wine for taste, then the canned tomatoes (as many as you like - some like lots of tomatoes, some not so much). Throw in the spaghetti seasoning to taste (I'll put in 1/4 cup or so, then taste, and add more til it is right). Cook it down until it is not watery.
Serve it over your favorite cooked pasta, top with parmesan and serve with a salad and bread. YUMM and really quick. What's neat is you can really throw whatever veggies you have on hand into it and it just makes it better.
I am now officially food horny.
ReplyDeletehttp://zestycook.com/warm-toasted-marshmallow-smore-bars/
ReplyDeleteGood God! I'm stuffed just READING these! *buuuurrrrrrppppp!*
ReplyDelete... 'scusez moi.....
Am so earmarking this post. So many recipes to try!
Potato Leek Soup (sausage optional)
ReplyDelete1.5 leeks halved n chopped
8 red potatoes peeled and quartered
Rosemary for flavor
1.5 tbsp olive oil
1.5 box of veggie broth (chicken is ok as well)
In a soup pot, sautee the leeks until golden, add the potatoes and stir for 2 minutes. Add the 1 box of broth and bring to a boil. Once boiling reduce heat to med low and simmer for 25 min.
Turn off heat, place soup in blender and add rosemary then blend. Place back in the soup pot. This is ready to eat.
Options: if u want to add sausage, fry up seperatley and add after blending.
If you want to keep soup chunky only blend half of potatoes.
And u can also add a green such as kale at the very end, however, that may be to healthy for you.
Hope u try this out...its my fav soup!!!
Here's another dessert for you that's so easy, a stunned monkey could make it, and it's totally wonderful:
ReplyDeleteEasy Chocolate Cake
For 1 9" layer:
1 1/2 cups flour
1 cup white sugar
1/3 to 1/2 cup cocoa powder (depending on how strong/chocolately your cocoa powder is)
1 teaspoon baking soda
1 teaspoon salt
1/3 cup shortening (you can use cooking oil, but shortening gives the best texture; I haven't tried it with butter)
1 cup cold water (perhaps a wee bit more, depending)
1 tablespoon cider vinegar
1 teaspoon vanilla extract
Combine all dry ingredients in mixing bowl; add shortening and kinda/sorta cut it in a bit. Mix vinegar & water, pour into mixture in bowl about 1/3 at a time, and stir/beat well until batter is nicely blended. Add vanilla, beat a little more. Pour into greased 8-9" pan of whatever shape you like, and bake for about 30 minutes at 350, or until broom straw stuck in middle comes out clean.
Not only is this cake vegan (which means you can feed it to anyone who hasn't given up sweets), but if you wrap it well w/aluminum foil, it actually gets moister the next day, and it's usually good for several days. I usually like this with a mocha frosting for my birthday, but cream cheese frosting w/mini chocolate chips on top is also a hit.
Bon appetit!
What an awesome post! I'll admit, I don't really like to cook, but I HAVE to (I do make a killer chili and quesadillas, though) but I do enjoy trying recipes and some of these are to die for!
ReplyDeleteI do have a great 'healthy' soup recipe that also tastes fabulous that I'll post when I can find the recipe.
Agree with AnonMum about a crockpot - you just through met and you just throw meat and veggies in with some liquid - for a quick beef and potatoes I just add a can of Guiness. Easy and quick my family love is mustard chicken. Cook in an Alfoil try - no washing up and serve with a salad or baked veggies. Buy a couple of chicken breast and smother in seeded mustard wth a dob of butter on each. Bake in medium oven for 30-35 minutes then scrap the mustard seed off the top and mix in some full cream mix and heat up on top of the stove until the sauce starts to bubble and then pour over chicken and enjoy.
ReplyDeleteok, I got here late, so you probably won't get to this till next year, but this is the all time simplest pie ever--also great for people who don't like chocolate or things that are "too sweet."
ReplyDeleteChess Pie
melt 1 stick of butter and 1 Tbsp apple cider vinegar together
Beat 3 eggs with 1/2 cup sugar.
Add vinegar mixture. Add 1 tsp vanilla. Mix well.
Pour into unbaked pie crust at 350 for 50 min.
Done. Also great because I usually have all of those ingredients on hand.
Enjoy!! Can't wait to read the other recipes!!
I love pita pizzas! Mostly because I'm lazy, and they're super-fast and easy.
ReplyDeleteHere's an easy Chicken Marsala:
1/4 cup all-purpose flour, minus about 1 Tb.
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried oregano
about 1 lb. of skinless chicken breasts
4 Tbs. butter
4 Tbs. olive oil
4 medium-big mushrooms, sliced
1/2 cup dry Marsala wine
1/4 cup cooking sherry
Mix flour, salt, pepper and oregano in small bowl. Slice the chicken breasts in half lengthwise so you end up with several long, thin slices of chicken (I do this because I'm too lazy to pound them out).
In a skillet, melt butter and oil over medium heat (don't let the butter get brown); tilt the skillet to coat the whole bottom. Coat the chicken slices in the flour mixture, then add to skillet. Lightly brown one side of the chicken slices, about 8 minutes. Flip them over, then put mushroom slices on top of and around the chicken. Pour the Marsala and sherry on top of the chicken and mushrooms.
Cover, and simmer for about 10 minutes.
Rhoda's Chicken & Noodles:
ReplyDeleteSprinkle salt, pepper and paprika over chicken pieces, then brown in 3/4 - 1 stick of butter.
When nicely browned, reduce heat and sprinkle in:
1C chopped parsley
1C dry white wine
1/2 to 3/4 lb. sliced fresh mushrooms
Cover and simmer about 40 min or till chicken is tender. During last minutes of simmering, cook package of egg noodles and drain. Remove chicken pieces from fry pan and keep warm while you add cooked noodles to pan drippings. Swish noodles until coated with butter, parsley, etc.
Serve noodles surrounded by chicken in casserole or on platter.
Or...if you'd prefer fish:
Orange Roughy Parmesan
2 lb. orange roughy
2T fresh lemon juice
1/2C freshly grated parmesan
4T butter
3T mayonaise
3T chopped green onion
1/4t salt
Freshly ground black pepper
Dash of Tabasco
In buttered baking dish, place fillets in a single layer. Brush with lemon juice. Let stand for 10 minutes. In a small bowl, combine cheese, butter, mayo, green onions, salt, pepper and Tabasco. Broil fillets 3-4 inches under preheated broiler for 5 minutes. Spread with cheese mixture and broil for an additional 2-3 minutes. WATCH CLOSELY. Serve 4
Sole or other fresh, skinless white fish can also be used.
I also bookmarked this page!!
ReplyDeleteHere's a dip/spread that even people who don't like olives will love:
Olive Spread
6 oz. pitted black (kalamata) olives, drained and rinsed
6 oz. green olives stuffed with pimento, drained and rinsed
4 Tbs. butter or margarine
1/2 cup grated Parmesan
1/4 cup fresh chopped parsley
optional: 1 medium garlic cloves, diced
Chop olives coarsely in a food processor. Transfer to a bowl. Then, process butter, Parmesan and optional garlic until it is combined and kind of paste-like. Stir that into the olive mixture, then stir in parsley.
TO SERVE: Warm it up in the microwave (or oven), then spread it on baguette slices.
(Damn, now I'm gonna have to make that again soon.)
i love this beef stew - great for when the weather gets cool and is really easy
ReplyDelete800gm diced beef
1/2 bottle of red wine
sage leaves
one white onion
thyme
rosemary
potatoes
carrots
sweet potato or pumpkin
300 ml of vegetable stock
tomato paste - 2 tablespoons
dice the onion and soften it in a casserole dish on the stove with a good knob of butter
once softened add the beef and just lightly brown
then add the vegies the wine the stock and the tomato paste - leav it on the stove long enough to simmer and then put it in the oven on 180degrees if you want to eat in a couple of hours though its much better if you put it on 160 let it cook slowly and then eat with lots of crusty bread..
sooooo good
i forgot to say - add the herbs when you put the beef in to brown
ReplyDeleteQueso Owns
ReplyDelete2 pound block of Velveeta
2 cans Rotel
Put in crock pot until Velveeta is melted and smooth.
:)
You must try this recipe:
ReplyDeleteFrench Onion Soup Lasagna Recipe
It's so easy and so good!
The Best.Dessert.Drink.Ever.
ReplyDeletePut in a (good) blender:
Handful of ice
2 or 3 large scoops of good vanilla ice cream
1 shot Amaretto
1 shot Bailey's Irish Creme
1 shot Hazelnut liqueur
1 shot Creme de Cacao
1 shot Creme de Noyaux
Blend until smooth but don't overmix. Serve in tall glasses drizzled with chocolate syrup.
Want it creamier and thicker? Add more ice cream.
Want it thinner and sippable? Add more booze.
Since we are on drinks...don't forget the cosmos!!!
ReplyDeleteEqual parts of: a good vodka, triple sec or cointreau, cranberry juice. Splash a bit of lime juice. Fill a cocktail shake with ice, add the booze, shake shake shake! (work off some calories from all these recipes you're going to be making)
Serve in a martini glass with a lemon twist.
lisa, I do something similar. 3 packages cream cheese, 3 cans rotel, browned breakfast sausage. add all in crockpot til creamy, serve with scoop tortilla chips.
ReplyDeleteFor vegetarians try anything from Enchanted Broccoli Forest (especially the eggless egg salad - best ever) or from the Vegetarian Epicure.
ReplyDeleteSan Francisco Oat Scones (Original Recipe)
ReplyDelete1 cup rolled oats
1 cup all-purpose flour
1/4 cup granulated sugar
3 tsp. baking powder
1/2 tsp. salt
finely grated rind of 1 orange
1/2 cup chilled butter
1/2 cup (or more) fresh or frozen cranberries
1/3 to 1/2 cup half and half cream (or more - different types of oats soak up more liquid than others)
Combine oats, flour, sugar, baking powder, salt and orange rind. With a food processor or pastry blender, cut in butter until pieces are the size of small peas. Stir in cranberries. Add cream and mix just until dough is formed. Pat dough to a 1-inch thickness. Cut into 12 squares or small rounds. Refrigerate for 1 to 2 hours then place on a greased baking sheet and bake in a 425F oven until golden brown, about 10 to 12 minutes. Serve warm with Devon cream and lemon curd. Makes 12.
I also make a mango version of these that totally rock. Keep the cranberries. No cream. Reduced butter to about 1/3 cup. (Make it the original way first so you know how the dough should feel.) Add chunks of mango and a bit of juice until it feels ‘right’ and is slightly more moist than the original version. Be careful not to over mix or the final product is tough, not crumbly. Grab a bit of the dough and roll into a ball, flatten it until it is about an inch thick and place on greased baking sheet. Repeat. You should see little chunks of butter. The glutton is going to make your hands rather gummy, so keep that knife to occasionally scrape your palms. It takes slightly longer to bake these. Go by look rather than time. Error on the side of slightly darker golden than light. Otherwise it won't be cooked in the middle.
I make a fast and easy thick compote to go with these. One jar of good quality strawberry jam blended with cooked rhubarb.
One last tip – the grated orange rind – don’t get the white part of the rind in it because it will give an odd bitterish taste to the scones.
This one is super easy and really delicious. Salsa Chicken
ReplyDelete1 chopped onion
4 medium potatoes cut into 1 inch squares
1 lb cut up chicken
1 16 oz. jar of salsa
Fry the potatoes until they are tender, add the onion and fry it until they are clear. Add the chicken and brown. Pour in the salsa and heat.
This one is super easy and really delicious. Salsa Chicken
ReplyDelete1 chopped onion
4 medium potatoes cut into 1 inch squares
1 lb cut up chicken
1 16 oz. jar of salsa
Fry the potatoes until they are tender, add the onion and fry it until they are clear. Add the chicken and brown. Pour in the salsa and heat.
my absolute favorite is spicy italian sausage, peppers, and onions. it's also super easy to make.
ReplyDeletedice up 1/2 red onion
dice up a couple peppers
some garlic
cook the sausage
cover with some marinaria
stick it in the oven for about 20 minutes
sprinkle parm. cheese on top
add some penne pasta if you want and dip it all in bread!
delicious!!!
my absolute favorite is spicy italian sausage, peppers, and onions. it's also super easy to make.
ReplyDeletedice up 1/2 red onion
dice up a couple peppers
some garlic
cook the sausage
cover with some marinaria
stick it in the oven for about 20 minutes
sprinkle parm. cheese on top
add some penne pasta if you want and dip it all in bread!
delicious!!!
Mmm chicken and dumplings. Definitely trying that one, and will have to look up the crème brulée french toast recipe. I'll make it for Christmas.
ReplyDeleteMy little contribution is left-over turkey casserole. Something my son and husband aren't thrilled with, but it's one of my comfort foods. All measurements depend on the size of your casserole dish and are up to you:
Boil shell pasta.
Preheat oven at 350 degrees.
In your casserole dish, empty a can of mushroom soup and milk. Mix together.
Cut up your left over turkey and add.
Add some chicken broth - I use the soup can to measure it out.
Drain the shell pasta when al dente and mix it into the casserole dish.
Add whatever seasonings you like (poultry/thyme/rosemary/etc.) and mix again.
Add crushed plain potato chips on top.
Pop in oven and bake uncovered for about 15 to 20 minutes.
Might I add some of the best recipes I've used came from the back of the TV Guide?
Shakey,
ReplyDeleteI've found good ones in the newspaper coupons section! Like this fudge, which is easy and yummy: http://www.verybestbaking.com/recipes/detail.aspx?ID=28655
I leave out the walnuts -- I like my fudge smooth. I've also swirled in some melted peanut butter chips.
I have bookmarked this page because I need some new recipes. I'm not particularly creative in the kitchen. ;-)
ReplyDeleteThis recipe is super easy and my family goes nuts when I make it and it's gone fast!
Crock Pot Beef Stew/Soup
2 lbs stew beef
2 cans sliced new potatoes
1 can corn
1 can green beans
1 26oz can cream of chicken soup
1 26oz box of chicken stock
1/2 onion diced
Garlic powder, seasoned salt, pepper (I just throw them in and season to taste)
Add meat, potatoes, corn, onions, and green beans to crock pot.
In separate bowl mix cream of chicken and chicken stock. For stew you can add flour to thicken.
Add stock mixture to crock pot. Add seasoning.
Cook on high 4-6 hours or until beef is fully cooked.
Easy and Delish!
I worked all DAY yesterday--night shift is usually my gig, and let me tell you, day shift is for the birds, not people.
ReplyDeleteAnyway, so I'm late.
My partner says that she has never met anyone who thinks about food more than I do--how to prepare it, what it will look like, etc. I definitely love to cook.
This is a standby for us--everyone's favorite easy meal that I make. As you can see, I am a precise cook that measures things right down to the milliliter.
Chicken Picatta:
Two half chicken breasts.
Some flour.
Some butter.
Some olive oil.
About half a cup of chicken broth.
a lemon.
Pound the two chicken breasts thin between two pieces of saran wrap. I like to pretend it's Gwyneth Paltrow, Denise Richards or Chef Ramsey. Do stop before you completely pulverize the chickens.
Melt about two tablespoons of butter in a large frying pan. Add about two tablespoons of olive oil. This eliminates all the calories and saturated fat in the butter. Proven scientific fact.
Take a plastic bag (like the kind from the grocery store that you put carrots in) and throw in a couple of handfuls of flour. Add some salt and pepper. Throw in the chicken breasts. Do the hokey pokey and shake it all about.
When the butter/oil mixture is hot enough to make that sizzling noise, throw in the flour dredged chicken breasts. Well, don't throw them in, because you could get a bad grease splash that way. Just put them in the pan.
Wash your hands. You just handled raw chicken. Yuck. Pass this info on to GOOP girl.
After about three minutes, flip the chicken breasts over (feel free to use a spatula. Using your hands will not only make them dirty all over again, but could also result in burns).
Run the lemon around on the counter with your palm on it---put your weight into it. This frees up the juice in it. Cut it in half and then squeeze half a lemon's juice into the chicken broth. Take a little taste. Is it too sour? Add some broth. Too broth-y? Add some lemon. It should taste like chicken broth that is just a little bit too tart from the lemon.
By now, the chicken should be almost all cooked. Take the nicely golden brown breasts out of the pan and place them on a plate.
Add the chicken broth/lemon mixture to the pan and use the spatula to scrape up the yummy little browned parts on the bottom of the pan. Mix it up for a minute or so, and then add the chicken breasts back to the pan.
Let it simmer for about two minutes, flip the breasts, and then serve. Put little slices of lemon on the plate.
Unbelievably good with mashed potatoes. Complete gourmet comfort food an sooooooo easy.
the best salad EVER...
ReplyDelete1. Soak some chopped onions in some lemon/lime.
2. cut some watermelon into cubes and keep aside.
3. Cut up some feta cheese and add to watermelon
4. To the watermelon/cheese mix, add some parsley and mint.
5. Then add the lemon/onion mixture.
6. Add some olive oil
7. The most important step - EAT EAT!!
Nothing wrong with steak, but the meal could be made much healthier and much easier on your waistline, blood sugar, and metabolism.
ReplyDeleteLearn that canned beans and frozen vegetables are your friends, but so is the farmer's market. Replace the pasta with spicy and/or garlicky beans and brightly colored vegetables, like so:
Southwestern - season steak with fajita seasoning, have black beans mixed with corn, tomatoes, onions, peppers, and/or fresh salsa and a salad on the side. Eat as is or slice the steak thin and have it all on whole wheat tortillas for a slow carb wrap, or on your favorite bagged lettuce mix for a Southwestern salad.
Italian - rub the steak with garlic and olive oil, season with sea salt and black pepper. Have garlicky fava or cannellini beans and roasted squash, zucchini, onion, tomato, and mushrooms, or instead of roasted veg (which is easy and can be done in a toaster oven - google for instructions), have garlic sautéed green beans with a bit of marinara and Parmesan on them. Marinara from a jar is fine, just get one without corn syrup in it, and if there's sugar, it should be at the very end of the ingredients list.
Cajun - season the steak with Cajun seasoning blend (Chef Paul's Meat Magic is excellent), have Creole style creamy red or white beans (Blue Runner brand) and some garlic sautéed green beans and cherry tomatoes. Chili beans also work with Cajun and Southwestern style.
Asian - season the steak with your choice of Asian seasonings (Szechuan blend, soy sauce, ginger & garlic, wok oil, whatever you like). Sauté broccoli, peppers, onions, and drained and rinsed black beans in a bit of wok oil (infused oil for stir fries) or safflower oil with ginger and garlic. Sprinkle with dark sesame oil or toasted sesame seeds.
That's basically the same meal done 4 ways, all far healthier and better for your waistline than steak and pasta.
Canned beans are easy to doctor, and fresh and frozen vegetables are easy to roast or sauté. Just remember the organic and locally grown ones (farmer's market) will taste better and are probably healthier.
Let the steak sit with the seasoning on it for at least half an hour and come to room temp before you grill it or broil it or Geo. Foreman it or however you plan to cook it. It comes out better that way, more flavor. You can season it much earlier and refrigerate it, too.
You can do the same basic meal structure with chicken breasts or thighs, shrimp, fish, pork, etc.
Make the bread a real whole wheat bread (no enriched white/unbleached flour or corn syrup in the ingredients) and you can have that, too, even with real butter (organic butter from grass fed cows).
Have some lovely fresh fruit for dessert (farmer's market - plums, peaches, and nectarines are fantastic in August).
Here is something easy and great to do with chicken:
http://www.bonappetit.com/magazine/2003/06/spicy_roast_chicken_with_tomatoes_and_marjoram
Learn how to roast a whole chicken or find a place that does a really good rotisserie chicken, and there are a lot of healthy things you can have with that.
I made this Tuesday night:
http://www.bonappetit.com/magazine/2009/08/skillet_sausages_with_black_eyed_peas_romano_beans_and_tomatoes
Fresh blackeyed peas, romano beans, and tomatoes from the farmer's market, sausages from a local place called Cochon (New Orleans). OMG good. And healthy.
A subscription to a cooking mag that you like might provide inspiration for healthier meals, too. I like Bon Appetit and subscribe to that right now, but I also love Food & Wine, Cooks Illustrated, and Everyday Food. There are also some awesome cooking blogs out there.
HTH :)
One of my new favorites: Chicken Chilaquiles. Here's the link to a good recipe, enjoy!
ReplyDeletehttp://www.epicurious.com/recipes/food/views/Chicken-with-Chilaquiles-and-Salsa-Verde-232970
Okey Dokey .. I see your recipe gauntlet and I respond with the below!! Enjoy!! (It will need to be in three parts .. apparently!! Blogger is freaking out about the size of my post!)
ReplyDelete"Kirby Hotdish" This is kinda a depression era recipe from my Great Grandmother.
1 lb. Ground Beef Browned and drained of fat
1 Red Pepper Diced
1 Green Pepper Diced
1 Package of Egg Noodles, cooked
1 can of stewed tomatoes, drained but not obsessively - a little juice left in the can is fine.
1 can tomato paste
Mix all ingredients in a large bowl then transfer into a large lasagna dish. Bake at 325 degrees for 45 minutes. Great for a cold day [- which you really don't get there .. but .. ya know, I guess 55 could be considered cold?!?!] watching football. Even better the next day after the tomatoes and green peppers have marinated into everything.
(Part Two)
ReplyDeleteJam Tart Just learned to make this .. you can make it with any tart jam .. just make sure to use something akin to Polaner with NO SUGAR .. sugar equals disasterous gummy yuck filling .. trust .. sadly!! I made "thumb print" cookies with Smuckers last year .. bad!!
2 Cups of All Purpose Unbleached Flour (but you can use bleached if it is all you have)
1/2 Cup Finely Ground Pecans (seriously .. processed til they damn near dust)
1/2 Cup Sugar
3/4 Cup Unsalted Butter, cool and diced (- like out of the fridge for 45 minutes or an hour, cooler than room temp)
1 Medium/Large Egg
1 Yoke
20 ounces (two jars) tart jam - apricot, plum, sour cherry
In a food processor, mix flour, pecan dust, sugar and butter until it looks like wet sand. Put in your egg and yoke and process until it just holds together and forms a ball. (Over-processing will make the dough tough when it is baked.) Remove from processor, form ball, wrap in wax paper and place in fridge for about 30 minutes.
Once chilled, roll out dough to about 1/8" thick. Put into a 9" tart pan with removable bottom, push dough into corners and sides and remove excess dough. (This will be rolled out for a lattice pattern on the filled tart.) With a fork, prick the bottom of the tart crust then fill the tart crust with your desired jam. Roll out your excess dough to about 1/4" and cut into strips to form your lattice. Perfection is not needed .. rustic and homey is great!
If you want, you can whisk another egg and carefully brush the lattice and then sprinkle course sugar on the lattice .. or not. Up to you .. the first time this I didn't .. since then I have .. but more for beauty sake than taste or anything. Pop into a 400 degree oven for about 25 minutes.
Once done, cool in tart pan for about 25-30 minutes, but then you need to remove it. Lift up from the bottom to remove your sides and then side off bottom onto a wire rack. The bottom will get soggy if you don't and .. yuck!! If you don't have a traditional wire rack, I have been known to use the only one I own .. a rack that came with my turkey pan and I have been known to use 5 tea cups upturned .. one in the center of the tart and the other 4 holding the sides. The dough should be strong enough to not crack. (Meaning the three times i have done this .. it never broke for me!)
As with the Kirby Hotdish .. this also getter more intense in flavor with time. Store covered wherever you do that kinda thing. I use my dish cupboard!
(Part Three)
ReplyDeleteLast .. I just created this recipe a few days ago .. I wanted something new .. so I created this.
"I need something crunchy, tropical, salty, sweet and it has to come in the form of a cookie" Cookies
This has a few steps which we will go through first.
First, you need about 1 cup of Salted Pecans..
1 Cup Pecan Pieces
1/4 cup Melted Unsalted Butter
2 Tablespoons Kosher Salt.
Preheat oven to 300 degrees. In a shallow pan .. I use a small brownie pan .. melt your butter. Once melted, put your pecan pieces in the pan and stir them around the butter til coated. Bake for 30 minutes, stirring occasionally during the baking process.
After 30 minutes, remove from oven and sprinkle your kosher salt over the pecans and stir. Once cooled .. about 45 minutes or so .. place on paper towels to remove excess butter. About 15 minutes or so should do the trick. And really .. who is gonna complain if there is a bit more butter on them than not .. right??
Then .. while the pecans are cooling, place 1 Cup of Baker's Angel Flake Coconut on a parchment paper covered cookie sheet, pop into your 300 degree oven and increase temp to about 375 .. toast your coconut for about 10 - 15 minutes or until toasty brown looking. You will want to stir from time to time to make sure that none of it burns.
Once your coconut is toasty colored, remove from oven and let cool along with your pecans!!
Now .. from here the recipe is basically your standard Nestle Tollhouse recipe with one more addition .. 1 Cup of Ghirardelli White Chocolate Chips.
So ... 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup Ghirardelli's White Chocolate Chips
1 cup Salted Pecan
1 cup Toasted Coconut
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in coconut, pecans and your various chocolate chips. Drop by rounded tablespoon onto parchment covered baking sheets. (Because there is enough mess without having to wash the cookie sheets, too, right!?!?)
Bake at 375 degrees for 9 to 11 minutes or until golden brown. Cool .. then eat!!
If I can think of anything else I will post it here .. but these two desserts recipes are my most recent baked and the Kirby Hotdish is a comfort food from my childhood.. so thought these would be the best to share!
Please enjoy them!
Thanks for doing this! Not much of a cook [see the following "recipe"] but love to read your recipes.
ReplyDeleteVery similar to one posted earlier: Wash and dry some strawberries; leave the hulls on. Put out a bowl of sour cream and a bowl of brown sugar. Dip the berries as you wish. Hope you enjoy!
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ReplyDeleteThis comment has been removed by the author.
ReplyDeletemmmm... love recipe swaps. Long time lurker, first time poster.
ReplyDelete:-)
Those of you with a sweet/salty tooth will love me (and hate me) for this one! Some important modifications I make:
S'mores
1. I use a 9x12 pan
2. I cut the s'mores into 1x1 squares
3. The most important - throw them (and eat them straight from) the deep freeze. They will be both crunchy and chewy. mmmm and very addictive.
Anna Olsen's S'mores
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=5449
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ReplyDeleteSWORDFISH grilled in a pan and then pour grand marinier (cant spell it but that orange flavored booze)and barely a little bit of brown sugar and set that on fire on it. gives the swordfish a sweet candy glaze that can cover a too fishy taste.
ReplyDeleteSTEAK marinated in soy sauce, teriyaki, siracha, and hot mustard or a plain steak with a red wine reduction sauce with mushrooms,onions and a little soy (i genreally get mad though when my boyfriend tries to use up my wine in cooking hahah)
HOMEMADE MACORONI AND CHEESE cook pasta noodles, in a sauce pan boil a cup of milk and a can of nacho cheese and mix in shredded cheese, coat pasta in flour and pour cheese on it. add sausage or sundried tomatoes and bell peppers or bason. bake in oven and add bread crumbs on top or sourdough bread chunks
There is a curry noodle salad that I've been making for along time but for the sake of health, let's go with my lazy guacamole.
ReplyDelete2 ripe avocados
1 lime
salt
1 tomato, cut into small chunks
red onions as desired.
mash mix and mix.
(should I mention that you need to buy nachos?)
This comment has been removed by the author.
ReplyDeleteBanoffee Pie - this is an Australian recipe so its all metric but Im sure you can all work it out !
ReplyDelete255g digestive biscuits - I used Arnotts Granita (or graham crackers would also be good)
160gm unsalted butter melted
300ml thickened cream
5 ripe bananas
Toffee Sauce
1/2 cup firmly packed brown sugar
395gm sweetened condensed milk
160gm unsalted butter
DIRECTIONS
To make the crust: Line the bottom and the sides of a 22cm springform pan with baking paper
Blend the digestive biscuits in a food processor until they are finely ground.
Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.
Press the crumb mixture over the bottom and 3cm up the sides of the springform pan. Refrigerate until needed.
To make the toffee sauce: Place a medium-heavy saucepan over medium heat.
Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.
Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.
Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.
Keep the remaining caramel sauce at room temperature.
To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
Slice the remaining bananas and arrange them decoratively over the pie.
Rewarm the remaining toffee sauce gently over low heat.
Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.
Cut the pie into wedges and transfer to plates.
Drizzle each pie wedge with more sauce and EAT !
Its not diet , its very rich and you can make the base the day before !
This one EVERYONE makes me bring to parties
ReplyDeleteFlorentine Spinache and Artichoke dip
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped - I use the marinated jars ( usually two or three do the trick )
6 cloves garlic, minced
1 serrano pepper
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
** I lightly saute the garlic and serrano pepper for a few minutes in a little olive oil and salt before I add it to the mix **
this is the BOMB dip..it goes first every time xoxo
oh and as a bartender let me add my one and only signature drink creation to the list
ReplyDelete2 oz vanilla vodka
1 oz peach shnapps
1/2 oz grand marnier
take a few lemon slices and drop them into a glass add a few ice cubes and muddle
add more ice
add a dash of sugar and all the liquors
shake and strain into a sugared martini glass and ta da
you have Liquid Sex
mmmmm
When you are ready to really enjoy a meal, cook a whole fish.
ReplyDelete--whole branzino, orata, red snapper, or other very fresh white fleshed fish (1-2 pounds) from a good fishmonger.
--ask them to "clean" (not filet) the fish (i.e., remove guts, scales and fins).
--sprinkle salt, pepper and a few drops of olive oil on each side and inside the cavity of the fish.
--oil a broiling pan (or grill if you have it) with olive oil.
--cook fish 6-10 minutes a side depending on size (test for doneness with a knife; fish flesh near bone should be white, not translucent).
--turn fish with tongs and a spatula if necessary (it's really not that hard if you've oiled the grill/broiler pan sufficiently).
--serve quickly, removing filet from each side with a spoon.
(If the fish is fresh enough, close your eyes and you're almost in Italy)
"Kirby Hotdish"
ReplyDeleteLOL, if I didn't already know you're a Minnesotan, Wil, I sure would now! :)
I learned about this from an old co-worker and have made it at family functions, tailgates, parties, etc. So easy and only 3 ingredients...
ReplyDeleteSausage Roll/Casserole
1 pound of ground sausage (i like to use HOT)
2 packages of Pillsbury Crescent Roll Sheets
8 oz of Cream Cheese
Brown the sausage, drain the fat
Add the cream cheese until softened and mix together well.
Have crescent rolls on baking sheets. When sausage/cheese mixture cools off a bit spread over the crescent sheets. Roll the crescent sheet into a log like form and pinch ends.
Cook at 350 for about 25-30.
This is horribly horribly unhealthy but DELICIOUS!
A favorite around here is our easy version of pasta primavera:
ReplyDeletePeel carrots and slice diagonally, usually about 1/4 to 1/2 inch thick
Peel, halve and slice a sweet onion (like a maui or vidalia)
Core, seed and slice sweet peppers
Slice summer squash diagonally, usually about 1/2 inch thick
Add/remove any vegetables to taste
Place all veggies on a rimmed cookie sheet and toss with a few tablespoons of olive oil (use just enough so everything gets a light coating), and season with salt, pepper and herbs de provence (a blend sold in the spice aisle). Under season a little as you can adjust the seasoning later.
Roast in a 375 to 400 degree oven, stirring at least once, until vegetables are softened and have brown edges. Do not overcook as you want the veggies to have a little 'bite' to them.
Toss veggies with cooked (al dente) pasta (we usually use rigatoni but just about anything will work), adjust seasoning and serve.
The best thing for heartburn is Orange Peel Extract, such as Heartburn Free by Ezymatic Therapy.
ReplyDeleteHeartburn is not caused by too much acid. Rather, the acid in our stomach slips our our esophagus because the muscles get weak as we age.
Acid reducers are the worst thing you can take, as we need stomach acid to assimilate nutrients from our food.
This recipe for Crockpot Barbecue Pork is SUPER good and versatile. We served it over mashed potatoes one night and then had it on sliders another. Tonight we plan on putting it in a salad...
ReplyDeletehttp://norcalcoupongal.blogspot.com/2013/01/in-kitchen-with-mom-mondays.html
.
ReplyDeleteA quick and easy recipe for a tasty dip.
1 pack of Lipton's French Onion Dip Soup
1 pint (or slightly more) of Sour Cream
2-3 strips of bacon
1/2 cup of fried shallots (Asian style)
Mince up bacon and cook in saute pan. Then mix all 4 ingredients together.
Add green onions or any vegetables you like.
Serve with chips or toast points.
Two guys cooking? I went with healthy, simple to prepare but tastes great. This is my favorite soup. 30 minutes and it's on the table start to finish. Add bread and a salad for a full meal. My husband calls this the Costco soup because I buy all the ingredients at Costco.
ReplyDeleteTortellini, Spinach and Tomato Soup
(good for when you feel a cold coming on as high in anti-oxidants)
2 tablespoons butter
2-3 cloves garlic (or used the mashed in a bottle kind)
4 cups chicken broth or stock (I like Costco's organic chicken stock)
12 ounces fresh or frozen cheese tortellini (Costco four cheese tortellini)
14 ounces canned diced tomatoes with their juice
8-10 ounces spinach, washed and coarsely chopped
8-10 FRESH basil leaves, coarsely chopped (don't omit and don't use dried basil it does make a difference!). Basil is delicate if you cook it very long you will lose the taste.
Parmesan or Parm/Romano grated cheese for garnish and the cheesy bread if you can handle the calories.
Melt butter in a large saucepan. Add garlic and saute until fragrant, about 2 minutes maximum. Add quart of chicken broth and can of tomatoes with juice (so don't drain the tomatoes). Bring this to a boil. Add the tortellini and cook about halfway (about 5 minutes for frozen pasta, 2-3 minutes if using fresh pasta). Reduce heat to simmer and cook just until pasta is tender (almost done). Stir in spinach and basil and cook 1-2 minutes more (just until spinach is wilted). Two minutes is MAXIMUM. Pour into bowl and add grated Parmesan (I prefer Costco's Parm/Romano mix). Serve with garlic bread or cheesy bread (butter the bread, a little garlic, add some of that Parm/Romano shredded cheese and melt cheese under broiler in oven. It's quick 1-2 minutes so watch carefully.
Enty you need to do just a dessert Your Turn. There are so many great desserts.
This is an old recipe from my grandmother's best friend and adopted sister, her name was America. One day, when she was 8 years old, she was having a play date at my grandmother's house and she returned home during the afternoon (she lived nearby). It was dark, my great-grandmother heard a noise outside, and she found America sitting alone in their yard crying. She told her when she came back home, she found no one there: the house was completely deserted. Her parents had packed their things and just left her. I don't know if she ever heard of them again, but my great-grandmother decided to adopt her. She treated her like another daughter, which were about 6 of them.
ReplyDeleteThis is her own recipe, it doesn't have a name, just go by "Apple dessert".
8 big apples
6 eggs
1 can of condensed milk
2 spoonfuls of sugar
1 spoonful of flour
1 teaspoon of vanilla essence
1 spoonful of butter (soft, room temperature)
Peel and grate the apples and put them in a bowl. Add the eggs and mix. Add the rest of the ingredients and mix well. Put it in an oiled oven recipient (I use a 4,5L glass pyrex). Bake at mid temperature for an hour. Let it cool inside the oven.
This goes with a chocolate sauce.
1 spoonful of cornflour
1 spoonful of powder chocolate
1 cup of milk
Put the ingredientes in a pot and mix well, simmer until it thickens.
1. You will need Pear wood (aged) for cooking over.
ReplyDelete2. Get some good cuts of Pork steak.
3. Marinate the pork steak in CranCherry juice for 6-12 hours.
4. Pull from the juice and squeeze lime over the steaks.
5. Then brush with a blend of some of the CranCherry juice, maple syrup and red pepper infused oil.
6. Sprinkle with garlic powder, black pepper and cayenne. with garlic powder, black pepper, and cayenne.
7. Let these steaks chill covered in the fridge for another 6-12 hours.
8. Cook over pear wood or a fruit wood (pear wood is by far the best I've cooked with combined with pork).
9. Some excellent sides with this meat are baked sweet potatoes, asparagus with lemon juice, black pepper, and swiss cheese, cabbage steaks, and sweet hawaiian rolls. You're welcome.