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Made biscuits and tomato gravy last night and found this recipe. I always feel a little guilty making biscuits since I make them with white flour and lard, but this recipe looked a little healthier. It was actually really delicious. The wheat gave it more of a country flavor.
http://allrecipes.com/Recipe/Fluffy-Whole-Wheat-Biscuits/Detail.aspx?prop31=1
Mandy
Friday, January 28, 2011
Thursday, January 20, 2011
Chick on a Stick
One of my many new year's resolutions this year was to cook dinner. Sad, I know....the last few months were so hectic that dinners consisted of quesadillas, packaged pasta, cereal and the kids favorite - whatever your heart desires. This is one resolution that so far I'm sticking with and having fun doing! I know it's only been 3 weeks but hey it's a start. I love trying new recipes, having the kids help me in the kitchen, just smelling something yummy, and the excitement they have for dinner which makes for much better conversations at the table. We have even eaten at the dining room table which is usually reserved for Sunday dinners and whatever they deem a fancy dinner. Last night was deemed fancy....even though the real reason was the kitchen table was covered in crafty crap. Whatever the reason they loved dinner and it makes me happy to know I made something they enjoyed! What fancy dinner did we eat you may ask? Chick on a Stick! So not fancy! A friend of mine shared this simple recipe in a ward cookbook and I've been meaning to try it for months. Here it is-
4-5 chicken breast, thawed and cut into strips OR I just used tenderloins
marinade of your choice (30 minute ones work great)
skewers (soaked in water for about 20 minutes)
Marinate chicken at least 30 mins. Soak skewers in water. Make chicken skewers by putting chicken strips on skewers. Line a cookie sheet with foil and broil the chicken on each side for 8-9 minutes. Eat right off the stick!
Last night we had teriyaki chick on a stick paired with fried rice but the possibilities are endless....lemon pepper, bbq, etc...Yum!
shelley
4-5 chicken breast, thawed and cut into strips OR I just used tenderloins
marinade of your choice (30 minute ones work great)
skewers (soaked in water for about 20 minutes)
Marinate chicken at least 30 mins. Soak skewers in water. Make chicken skewers by putting chicken strips on skewers. Line a cookie sheet with foil and broil the chicken on each side for 8-9 minutes. Eat right off the stick!
Last night we had teriyaki chick on a stick paired with fried rice but the possibilities are endless....lemon pepper, bbq, etc...Yum!
shelley
Easy Broccoli Quiche
I had some leftover pie crusts from Christmas that I never used so I was looking for ways to use them without making pies and discovered this recipe for an easy broccoli quiche. It was really really good. Even the kids ate it. I think I used a little less milk than it called for to avoid it getting soggy. And I followed one of the reviewers suggestions to layer some of the cheese on the crust before spooning in the veggies to create a barrier. It was great, not soggy at all. Oh, and I used 3 cups of broccoli instead of 2. It really cooks down.
http://allrecipes.com/Recipe/Easy-Broccoli-Quiche/Detail.aspx?prop31=10
-Mandy
http://allrecipes.com/Recipe/Easy-Broccoli-Quiche/Detail.aspx?prop31=10
-Mandy
Spicy corn cakes with Black Beans
I just made this last night and forgot just how simple it is to make and how delicious it is.
Ingredients:
1 15 oz can black beans, drained
1 tsp chili powder
1 tsp oregano (or 1 T fresh)
Mix together in a pot and heat through.
Corn cakes:
The corn cakes that go with this recipe aren't as good as these (which I just discovered and like a lot better): http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001646375
Add 1 tsp of chili poweder to the corn cakes to make them a little spicy if you wish.
When I make this I always double the recipe for the beans and the corn cakes. For the kids I make a batch of corn cakes without the green onions. On your plate, lay down your corncakes, a heaping spoonful of the beans, sour cream and some homemade salsa (just tomato, onion and cilantro). Delicious! If you have any extra corn cakes they are great with a little honey on top.
-Mandy
Ingredients:
1 15 oz can black beans, drained
1 tsp chili powder
1 tsp oregano (or 1 T fresh)
Mix together in a pot and heat through.
Corn cakes:
The corn cakes that go with this recipe aren't as good as these (which I just discovered and like a lot better): http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001646375
Add 1 tsp of chili poweder to the corn cakes to make them a little spicy if you wish.
When I make this I always double the recipe for the beans and the corn cakes. For the kids I make a batch of corn cakes without the green onions. On your plate, lay down your corncakes, a heaping spoonful of the beans, sour cream and some homemade salsa (just tomato, onion and cilantro). Delicious! If you have any extra corn cakes they are great with a little honey on top.
-Mandy
Tuesday, January 18, 2011
Dreamy Apple Pie
Seems like I only make pies around the holidays but after having this dreamy baby I think I'm hooked. Love the title as it totally lives up to its name. This is a recipe from The Pioneer Lady. If you haven't already, go check her out - http://thepioneerwoman.com/ .
■1 whole Unbaked Pie Crust - I used a refrigerated one but she has a yummy crust recipe on her site as well if you are feeling ambitious.
■Filling
■3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
■½ cups Brown Sugar
■½ cups Sugar
■1 Tablespoon All-purpose Flour
■1 cup Heavy Cream
■2 teaspoons Vanilla Extract
■⅛ teaspoons Cinnamon
■Topping
■7 Tablespoons Butter
■¾ cups All-purpose Flour
■½ cups Brown Sugar
■¼ cups Pecans (you know me...I left these out and it was still great)
■Dash Of Salt
Preparation Instructions
Preheat oven to 375 degrees. Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.
In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples. Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary. Remove from oven when golden brown and bubbly.
Don't forget the cookie sheet under the pie!!! I still have yet to clean my oven out from the last time I made this...
■1 whole Unbaked Pie Crust - I used a refrigerated one but she has a yummy crust recipe on her site as well if you are feeling ambitious.
■Filling
■3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
■½ cups Brown Sugar
■½ cups Sugar
■1 Tablespoon All-purpose Flour
■1 cup Heavy Cream
■2 teaspoons Vanilla Extract
■⅛ teaspoons Cinnamon
■Topping
■7 Tablespoons Butter
■¾ cups All-purpose Flour
■½ cups Brown Sugar
■¼ cups Pecans (you know me...I left these out and it was still great)
■Dash Of Salt
Preparation Instructions
Preheat oven to 375 degrees. Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.
In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples. Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary. Remove from oven when golden brown and bubbly.
Don't forget the cookie sheet under the pie!!! I still have yet to clean my oven out from the last time I made this...
Corn Dip
I really liked this dip....reminded me of one of Laura's (which you should add). Feels a little healthier...ya know, since there is corn in it...nevermind the cream cheese. It is a tweaked Emeril Lagasse recipe. I'm even thinking next time I make it to simplify it by using canned mexican corn which would cut out most of the veggies.
2 tablespoons butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1 8oz cream cheese
4 ounces monterey jack or cheddar, shredded- I used monterey jack
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add cream cheese, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch baking dish or pie dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.
2 tablespoons butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1 8oz cream cheese
4 ounces monterey jack or cheddar, shredded- I used monterey jack
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add cream cheese, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch baking dish or pie dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.
Baked Potato Soup
My favorite potato soup! It's another amazing Our Best Bites recipe. I have found that if I bake the potatoes the day before or even in the morning it seems to work better. They are easier to peel and can be cubed letting it keep some chunks. Ryan likes it chunky and the kids like it mashed so we compromise.
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (Now, if you get to this point and don't have a smooth liquid. Stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot or you can cube them. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (Now, if you get to this point and don't have a smooth liquid. Stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot or you can cube them. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
Amish White Bread
So I just discovered this recipe and absolutely love it!! If you follow the exact measurements it has a bit of a sweet taste (like Hawaian rolls) but I have also decreased the sugar to 1/3 cup and it is still divine. It does make quite a bit. The recipe says 2 small loaf pans but I'm guessing you could get 2 loaves and still have enough to do a small batch of cinnamon rolls. Now if I only had some groovy bread baking stuff like Mandy.... I want bread pans! Instead, I just shaped it on a cookie sheet and let the kids pull it apart to go with their soup and it worked just fine.
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover and allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 for 30 minutes.
Chicken Lime Chili
This is a super duper easy "dump" soup that I just love when its cold out.
Boil 4 chicken breast in 3-4 cans of chicken broth. Cool and cube or shred chicken.
Add to broth and chicken:
2 cloves garlic, minced
1 onion, chopped
2 small cans mild green chilies
4 tsp. cumin
2 (12 oz) cans shoepeg corn
4 cans Northern Beans (white)
juice from 2 limes
Mix together well until heated throughout. Serve with sour cream, shredded cheese and tortilla chips.
shelley
Boil 4 chicken breast in 3-4 cans of chicken broth. Cool and cube or shred chicken.
Add to broth and chicken:
2 cloves garlic, minced
1 onion, chopped
2 small cans mild green chilies
4 tsp. cumin
2 (12 oz) cans shoepeg corn
4 cans Northern Beans (white)
juice from 2 limes
Mix together well until heated throughout. Serve with sour cream, shredded cheese and tortilla chips.
shelley
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