MMMMMMMMMMMMMM… chicken!

April 22, 2013 at 9:12 pm (Food) (, , , , , , , )

Well, it’s been a while!  I can’t believe I’ve been away so long, but I think I needed a break.  I was managing three blogs, a full time job, making jewelry, planning a move…  it all became just too much!

So, anyway, I’m still here.  And I’m still cooking!  All moved in to the new house, almost settled in, still have boxes to unpack, but need to get some new bookcases, couple odds and ends here and there, start painting walls, all that fun stuff!  Friend of mine said I need to have a painting party…  Hmmmm…

Just a little family news before I get on to the food!  William got straight A’s on his latest report card!  WOO HOO!  Mike is still at the VA, and MOST days he likes it.  James is getting promoted to a shift supervisor at Wendy’s, still kind of hoping he figures out what he really wants to do with his life, but maybe this really is “it” for him??  And MOST days I still like my job, too.  There are bumps in the road from time to time, but all in all, things are good!

So, tonight’s meal was another crock pot meal, I know, who would have guessed, right?  But it was a REALLY good one!!  So here we go…

Part 1

2 or 3 boneless skinless chicken breasts placed in the pot, frozen seems to work best

Sprinkle with about 1/8 cup of taco seasoning

Pour over one medium can of enchilada sauce – I used Old El Paso because I had a coupon

Set pot to low, cover, and leave it alone for 8-9 hours

Part 2

Remove the chicken from the pot, place in a 9″ x 13″ baking dish, shred with a fork (it really should just sort of fall apart if you just press on it after all that cooking)

Pour over the sauce from the crock pot

Cover with about 1 cup shredded cheese

Bake at 350 degrees for 20 minutes

Side Dish

2 cups leftover plain rice

1 can tomato paste

1 can drained and rinsed kidney beans

About 1 cup peas (about half a can, or leftovers)

About 1 cup corn (about half a can, or leftovers)

Mix all this in a microwave safe dish, heat on high about 7 minutes, stirring halfway through.  Top with about 1 cup shredded cheese, cover and microwave another 5 minutes, or until heated through and cheese is melted.

Serve about 1 cup of the rice and veggies with cheese alongside about 1 cup of the cheesey chicken, and you have quite the meal!!

Hope you enjoy!!  Until next time, eat well, love well, live well!!  🙂

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The Great 2012 Cooking Extravaganza day 334-347 (week 49 & 50)

December 16, 2012 at 8:38 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!!

I can’t believe I’m on week 50 already!!  And I’m sorry I got sidetracked last week and didn’t post, but I hope you will forgive me.

I’ve been so busy, working a little OT, getting presents made, shipping out of state presents, finishing up William’s makeshift Advent calendar.  I just ran out of weekend last weekend!  This weekend, I skipped doing my nails so I would have time to catch up here, make a couple of projects I had wanted to try, finish wrapping the presents sitting around here in bags, clean up a little, you know, all those things that get away from you this time of year!

I’m really looking forward to a four day weekend next weekend!!  Going to bake some cookies, get everything together for Christmas dinner, and pick up the last couple of things on my list for the boys, and maybe a couple of stocking stuffers.  Want to try a new roll recipe I found, too, hopefully we’ll have nice fresh sweet yeast rolls to go with Christmas dinner!!

And I’ve been so turned around, I can’t honestly say I can give you a day by day account of what I made, but I do have a couple recipes to share, a new twist on one I’ve made before, and hopefully you will find something you like here!!

So, on to the food….

Garlic Pork with Rice and Peas

4 boneless pork chops

1 cup frozen peas

1 container garlic flavor Philadelphia cooking cream

Rice made in your rice cooker or stovetop

Trim the little bit of fat from the edge of the pork chops, then cut the chops into small bite sized pieces.

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Put about 2 Tbsp olive oil in a frying pan, heat to medium, add in pork and cook until no longer pink.  Add in peas, cover and steam about 5 minutes.  Add in cooking cream, stirring until melted well.  You can add a little milk if needed to thin it out if you want.  Add in the cooked rice, stir until mixed well, and serve!

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Glazed Carrots

1 Cup frozen carrots

2 Tbsp brown sugar

1 Tbsp butter

Put everything in a microwavable dish, cover, microwave 5 minutes, mix and serve!

Coconut Curry Chicken

3-4 boneless skinless chicken breasts

2 cans coconut milk

1 box Golden curry mix

Put everything in the crock pot, DO NOT add any water, cover and cook on LOW 8-10 hours.  Remove chicken from the pot, shred, stir sauce in pot, add back in chicken, serve over Chicken Flavored Rice.

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Chicken Flavored Rice

I don’t know about your rice cooker, but here’s how mine works…

Fill to “3” line with water, add in 3 scoops rice and 1 packet of chicken flavoring (I used Knorr’s chicken stock this time), set to COOK and serve when it’s done!

Spaghetti and Meatballs

I don’t think I really need to go into this one…  frozen meatballs, boxed spaghetti, jarred sauce….

Pot Roast

1 3-4 pound pot roast

1 box beef stock

1 packet beef Flavor Boost

1 packet French Onion soup mix

Put everything in the crock pot, set to LOW, cook 8-10 hours, it will literally fall apart, and because you didn’t add any plain water, it won’t be all dried out!!

Home Made Beef and Rice Burritos

1 pound ground beef

2 cups water

1/2 cup taco seasoning

2 cups leftover rice

1 can black beans, rinsed and drained

1 can enchilada sauce

2 cups shredded cheese

8 tortillas

Put ground beef, water and taco seasoning in the crock pot in the morning.  Set on LOW and cook 8-10 hours.  When you get home from work, chop up the beef in the pot, stir in the rice and beans, and add a little more taco seasoning if you need to.  Mine needed just a couple tablespoons more!

Heat oven to 350 degrees.

Put the tortillas one at a time on a plate, sprinkle with a few tablespoons shredded cheese, two large spoonfuls (maybe 1/2 cup??) of the meat, rice and bean mixture, fold in sides and roll into a burrito.

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Place in a wide shallow baking pan.  Repeat with all tortillas, you might have a little filling left, but not much.  Pour enchilada sauce over burritos, sprinkle with remaining cheese, and bake at 350 degrees about 30 minutes, or until cheese is melted.  Serve with a little sour cream, or ranch dressing.

Bacon Cheeseburger Muffins

1 pound bacon

1 pound ground beef

2 cans biscuits

1 cup shredded cheese

Cut bacon into small pieces, cook until crisp, remove to paper towel lined plate.  Set aside.

Cook beef until no longer pink, crumbling as you cook.

Press biscuits as flat as you can get them, keeping them round.  Spray muffin pan with cooking spray, put one biscuit in each muffin cup.  Spoon in little shredded cheese, some bacon, some beef, top with a little more cheese.  Repeat until you run out of muffins and toppings.  Bake at 400 degrees for about 15 minutes, or more if needed, to get a nice golden brown edge on the muffins.  Serve with dipping sauces of your choice!

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So that’s all I can remember that I cooked, hope you found something you enjoyed!!

Until next time, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza day 327-333 (week 48)

December 2, 2012 at 9:52 pm (Food, Uncategorized) (, , , , , , , , , , , , )

Hello again friends, and welcome back!

It doesn’t seem like last week was Thanksgiving, but it was.  Full work week this week, and a crazy one at that!  Got a little OT, which will help pay for all the Christmas shopping I did, and the little bit I have left to do, so it’s all good!  Everything is wrapped already and under the tree.  William doesn’t believe in Santa any more, so now I get to torture him with wrapped boxes under the tree for weeks!  But we’re doing an Advent calendar this year, for the second year, so he gets a little something every day.  I don’t have an actual Advent calendar, so I’m improvising…  Chinese take out style boxes with numbers on them, got 8 filled so far, gotta get the rest done this weekend when we get paid again.  They’re reusable, so I think this will be our new tradition, but Mike says we need to do this for everyone, not just William, could get expensive!!!  Dollar store, here we come!!

Anyway, on to the food….

Monday

Left overs on the run – we had a school meeting to go to!

Tuesday

Clean out the fridge night!  We still had some Thanksgiving leftovers, lots of veggies, and we made fresh biscuits to go with it all.

Wednesday

Pesto Chicken with Pasta and Veggies

2-3 large boneless skinless chicken breasts

1 C frozen peas

1 C frozen cut green beans

Pesto flavor Philadelphia cooking cream

1 box Dream Fields pasta of your choice

Trim any excess skin or fat from the chicken and cut into small bite sized pieces.  Cook in a couple tablespoons of olive oil until no longer pink.  Add in vegetables, cover and steam 5 minutes.

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Meanwhile, cook the pasta to package directions.

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Add cooking cream to chicken and veggies, you can add a little milk if you need to so it thins out nicely.

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Drain pasta, add in to chicken and veggies.  Mix well and serve.

Nice one dish meal, too bad it’s not one pot, too!!

Thursday

Pork Chops and Eggs

I worked a little late, so Mike started dinner.  He fried up the chops with a little butter and salt.  Then made scrambled eggs with cheese, and some biscuits.  Quick and easy, and tasty!

Friday

Chicken Bacon Ranch Wraps

3 large boneless skinless chicken breasts

1 pound bacon

Ranch dressing mix

Prepared ranch dressing

Salsa

Tortillas

Cut bacon into small pieces, fry until crispy, remove to paper towel lined bowl and set aside.  DO NOT pour off grease.

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Trim excess skin and fat from chicken, cut into very small pieces.  Fry in the bacon grease with about 2 Tbsp dry ranch dressing mix.

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Put a little cheese of your choice on a tortilla, add in some chicken and bacon, top with some ranch dressing and salsa, and wrap it up.  Serve!

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YUM!!!

Saturday

Taco Salad

1 head Iceburg lettuce

1 pound ground beef or chuck

2/3 cup water

1/4 cup taco seasoning mix

Salsa

Ranch dressing

Shredded cheese

Crushed tortilla chips

Cook ground beef until no longer pink.  Drain any excess fat, add in water and taco seasoning, bring to a boil, reduce heat and simmer about 10 minutes.

While that’s simmering, chop the lettuce whatever way you like it, I went for almost a fine shredded look.

Put some lettuce in a bowl, top with about 1/3 of the prepared meat, 1/3 cup shredded cheese, 1/4 cup salsa, few Tbsp ranch dressing, and a handful of crushed chips.  Mix well, and serve!

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Sunday

Coconut Curry Chicken

3-4 large boneless skinless chicken breasts

2 cans coconut milk

1 Pkg golden curry mix

Rice

Knorr chicken flavor concentrated stock

Trim chicken of excess skin or fat.  Put into crock pot.  Add in coconut milk and curry spices (the brand I buy comes in a block), set to LOW and cook 8-10 hours or HIGH for 4-5 hours.  Stir occasionally to mix the curry with the coconut milk, makes a very nice sauce.

About 30-45 minutes before the chicken is supposed to be done, make rice in the rice cooker per directions, but add in the Knorr chicken stock to the water before you start the cooker.

While the rice is cooking, you can steam some veggies as a side dish, I did broccoli and peas tonight.

When the chicken is done, remove from pot and shred.  Serve by putting rice on the plate, top with some shredded chicken and some sauce.  Serve with your veggies, YUM!!!

So that’s it for this week.  Couple of repeats I know, but I’ve been a little busy this week.  I’ll try harder next week!!

Until next time, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza day 313-319 (week 46)

November 18, 2012 at 10:02 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  It’s been an interesting week…  nothing Earth-shattering, just interesting.

Work has been really busy, which I can only think is NOT a good thing considering what I do, that means the foreclosure business is booming, or maybe things are just moving better through the courts, but whatever is going on, it can’t be a good sign for the economy.

And of course, there was all the post-election stuff going on, the stock market dropping, businesses laying people off, Hostess closing, just kind of a depressing week all the way around.

BUT, William had a really good week at school, things are going very well for him, he’s enjoying his classes, and getting good grades.  Absolutely cannot complain!

Mike had a good week at work, things are picking up, they are finally keeping him almost busy, and he spent all day yesterday working on his guitar.  Took his birthday money and bought some new pick-ups, a new pick guard, and he’s really happy with the results.

I’ve been fairly busy working on jewelry, too, but I need to get better at getting OFF the computer at night and doing things I LIKE instead of wasting so much time on Facebook.  I mostly work on new pieces on my lunch hour at work, but I spent about 3 hours last night making clay beads, which was more fun than I remember, and then a few hours today making jewelry from some of those beads, so I feel like I had an extra special day!  And, I still got the laundry done, cleaned up the kitchen, and did my nails.  GOOD DAY!

So, on to the food….

Monday

Baked BBQ Pork Chops

4 boneless pork chops

About 3 cups BBQ sauce of your choice

1 Tsp garlic powder

Put the pork chops in a roasting pan, sprinkle with garlic powder, pour over BBQ sauce, cover and bake at 350 degrees for at least an hour, or until chops are done through and sauce is bubbly.  Serve!

Ratatouille (this was fun!)

1 smallish yellow squash

1 smallish zucchini

1 Chinese eggplant

2 Tbsp dried onion flakes

1 Tbsp garlic powder

1 cup tomato sauce

Salt and pepper to taste

2 Tbsp olive oil, divided

1/4 cup Parmesan

Italian seasoning blend

Using a mandolin slicer, slice the squash and eggplant very thin.  Spray a 13″ x 9″ casserole dish with olive oil flavor cooking spray.  Pour the tomato sauce in the bottom of the pan, sprinkle with the onion flakes and garlic powder.  Liberally salt and pepper.  Lay the slices of squash and eggplant on the sauce, alternating each type of veggie, overlapping each, all the way around and in the center. (sort of like in the movie, looks a little like a fan)  Salt and pepper, sprinkle with a few Tbsp Parmesan.  Layer more veggies, salt and pepper, Parmesan.  Repeat until you have about 3 to 4 layers, or you run out of veggies.  Sprinkle with remaining olive oil and any remaining Parmesan, and sprinkle with Italian seasoning blend.  Cover with aluminum foil, cook at 375 degrees for 45 to 55 minutes, or until tomato sauce is bubbling up around the edges of the veggies.  Serve!!

Fried Potatoes

2 leftover Perfect Baked Potatoes

Sour cream, about 1/2 cup

Parmesan, about 1/2 cup

2 Tbsp butter

Salt and pepper

Chop potatoes into bite-sized pieces.  Melt butter in a large skillet over medium heat.  Add potatoes and fry until they start to brown a little.  Skin on or off is entirely up to you!  Once the potatoes are heated through and just a very little browned, remove from heat, stir in sour cream and Parmesan.  Serve!

Chocolate Chip Cake with Chocolate Pudding Pokes

Basic Yellow Cake recipe

3/4 c butter

3 eggs

2 1/2 c all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 3/4 c sugar

1 1/2 tsp vanilla

1 1/4 c milk

1/2 c chocolate chips

Allow butter and eggs to sit at room temp for 30 minutes.

Meanwhile, grease and flour 9″ x 13″ baking pan.

In a medium bowl, mix together flour, baking powder and salt, set aside.

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter on medium for 30 seconds.  Gradually add in sugar, beating on medium, until well combined.  Scrape sides of bowl, beat two minutes more.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk, beating on low after each addition, just until combined.  Stir in chocolate chips.  Spread batter into prepared pan.

Bake 25-30 minutes for 9″x13″ pan (I actualy had to put this back in for an extra 20 minutes before it was done, so I cooked 50 minutes)

Cakes are done when a toothpick inserted in the center comes out clean.

Cool completely in pan before frosting.

When cooled, poke holes in the cake with the handle of a wooden spoon.

Prepare instant chocolate pudding to package directions, family size package.  Pour over cake, making sure it gets into those holes and leaks down the sides a little.  Allow to cool in the fridge for about 30 minutes before serving.  YUM!

Tuesday

Ranch Fried Chicken, Bacon and Tomato sandwich

2 large boneless skinless chicken breasts

2 pkgs ranch dressing mix

2 cups flour, divided

3 eggs, lightly beaten

1 pound bacon

1 large tomato, sliced

Cut the bacon into about 1/2″ wide pieces, cook until crispy, remove to paper towel lined plate to drain, set aside.

Trim any excess skin or fat from the chicken, cut into chunks, then pound those to about 1/4″ thickness between two sheets of plastic wrap.

Put 1 cup plain flour in one wide shallow bowl.

Put the eggs, beaten, into another wide shallow bowl.

Mix the other cup of flour, ranch dressing mix, and a little salt and pepper, in a third wide shallow bowl.

Dip each piece of chicken first in the plain flour, then in the egg, then in the seasoned flour.  Fry in shallow oil over medium heat until golden brown and crisp.  Remove to paper towels to drain excess oil while cooking remaining chicken.  I can usually do 3-4 pieces at a time.

Serve on bread, toasted or not is up to you, with bacon, tomato and your choice of sauces.  YUM!

Wednesday

Jet’s Pizza

Thursday

Chicken and Sausage with Tomato Sauce

3 large boneless skinless chicken breasts

1 rope Kielbasa

1 Jar spaghetti sauce

1 Tbsp garlic powder

1 Tbsp Italian seasoning blend

1/8 Tsp red pepper flakes

1 Tsp orange Everglades seasoning

1 Jar (that sauce jar!) water

1 can black beans, drained and rinsed

Cut the sausage into roughly 2″ pieces.  Don’t cut the chicken, in fact, frozen works really well for this.

Put everything in a crock pot, mix a little, cook on LOW 8-10 hours.  Using a slotted spoon, fish out the chicken, which should be falling apart at this point, the sausage and beans, put on a serving platter.

Serve with rice or pasta, your choice, and a little of the sauce from the pot poured over each serving.

Parmesan Orzo

1/2 box Orzo style pasta

1 stick butter

1 c Parmesan

Cook pasta to package directions.  Drain.  Melt butter in the hot pan, add back in pasta, and add Parmesan.  Mix well and serve!

Steamed Veggies

Friday

Burritos and Taquitos

Frozen ones, sorry, no recipe this time!

Saturday

Taco Bell

Yes, we ate out.  I just didn’t feel like cooking after working half the day, then housework, just didn’t have it in me!  But, once I ate dinner, I made…

Chicken soup

4 boneless skinless chicken breasts

4 pkts chicken flavor Flavor boost

2 pkts vegetable flavor Flavor boost

4 quarts water

2 Tbsp green Everglades seasoning

1 Tsp garlic powder

1/2 bag frozen green beans

1/2 bag frozen sliced carrots

1/2 c frozen peas

1/2 box Orzo style pasta

In a LARGE stock pot, pour in water, add flavor packets and spices, mix well.  Add in chicken.  Cook over LOW heat about 2 hours.  Increase heat so that water boils, add in pasta, cook about 15-20 minutes, or until pasta is well done.  Reduce heat again, add in veggies, cook another 30 minutes.  Remove from heat, serve, or allow to cool and put into serving size containers.  Freezable!!  This made about a dozen large servings, about the same size as Chunky soup cans, but a lot better for you.

Sunday

Breakfast for Dinner

Bacon, cooks crispy

Scrambled eggs with cheese

Crescent Rolls

Simple, quick meal that everyone loves.  I added a sliced tomato to my plate, but I’m the only one that likes them…

Apple Banana Dessert

1 small apple

1/4 cup dried banana slices

2 Tbsp brown sugar

1 Tbsp butter

1/4 C old fashioned oats

Core apple, cut into wedges, then slice the wedges into very small slices.  Put into a microwave safe bowl.  Add in the dried banana slices.  Top with the butter and brown sugar.  Microwave 1 minute, mix well, microwave another 4 minutes.  Allow to cool at least 5 minutes before serving!  Top with a little ice cream, YUM!!!

Anyway, that’s it for this week.  Hope you found something you want to try!!

Until next time, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 292 – 298 (Week 43)

October 28, 2012 at 8:12 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , )

Starting to count down to the end of the year, only 9 weeks to go.  Can you believe it, less than 2 months until Christmas!  And I actually bought my first few presents this weekend.  One for my mom, and a couple for Mike.

It was kind of a slow week.  Work was work, William had a good week at school, Mike had a good week at work, and James is James…  nothing exciting really.  I did finish my second beaded cuff, so that was cool!  Here’s some photos…

And I spent today putting together some more bases for more cuffs.  Don’t know why I was so afraid of this style of beadwork, it’s FUN!!

And I did my nails for Halloween!

It’s kind of a burnt orange color with black tips and black swirly stickers with sparkles!

Anyway, since there really isn’t much gossip, on to the food.  Even that is a little flat this week, I’m having a hard time getting inspired lately, cooking wise anyway.  But, since I got a little raise with my review last week, maybe next pay day I can splurge on some new ingredients and maybe a cook book, get some fresh stuff to share!

Monday

Grilled pork chops

6 boneless skinless pork chops

Everglades original seasoning (the green one)

Preheat your George Foreman grill to MEDIUM.  Sprinkle a little (how much is really up to you, but this stuff is salty!) Everglades seasoning on each side of the chops.  Put 3 at a time onto your grill, and cook until no longer pink inside, and crispy grilled on the outside.  Repeat with the remaining chops, and serve when done!

Steamed veggies, the usual, broccoli and peas.

Tuesday

Alfredo Chicken Pasta

2 boneless skinless chicken breasts

1 jar alfredo sauce

1 box Dream Fields angel hair pasta

Trim any excess skin and fat off the chicken breasts.  Cut into small bite-sized pieces.  Heat a large skillet to medium, add in 2 tbsp vegetable oil, add in chicken.  Cook until no longer pink, add in alfredo sauce.  Reduce heat and simmer on LOW while you cook pasta to package directions.  Drain pasta and put past, chicken and sauce all together in the empty pasta pot, mix well and serve!

Steamed veggies, broccoli, peas and carrots…

Wednesday

Pot Roast

1 2-3 pound sirloin tip roast (or whatever cut you prefer)

1 pkg french onion soup mix

1 quart water

Put the roast in a crock pot, add in soup mix and water, should NOT cover roast.  Set pot to LOW and cook 8-10 hours.

Remove roast, drain broth into a sauce pan, straining out onion pieces if desired.  You should have about 3 cups of broth, maybe 4, depends on how much steam your crock pot releases.  Add in gravy mix per package directions, heat over medium, stirring frequently.  Bring to a boil, cook one minute, remove from heat and serve!

Baked Potatoes

I actually cheated a little on this one, I used the microwave, but they came out OK.  For each 1 pound potato (these are the really big ones!), wash well, rub with a little oil, sprinkle with salt, poke some holes, cook 10 minutes on high, or until done through.

Thursday

Jet’s pizzza

Friday

Sonny’s BBQ

Saturday

Free for all!

I had leftover taco meat mixed with black beans, added some diced tomatoes, and added some shredded cheese.  It was actually really good!

Sunday

Kim’s Chicken Casserole

2 boneless, skinless chicken breasts, trimmed if needed and cut into bite sized pieces

2 packages stove top stuffing mix

12 slices Swiss cheese

2 cans cream of mushroom soup

Pre-heat oven to 350 degrees

Wash and drain chicken. Lightly butter 13 X 9 X 2 casserole dish

Prepare stuffing: Put all the dry ingredients in the casserole dish.  Heat 3 cups water with 1 stick of butter for 5 minutes in the microwave, pour over dry ingredients and mix well.

Mix chicken with soup.

Lay cheese on top of stuffing, top with chicken and soup.  Bake 1 hour 15 minutes at 350 degrees.

This serves 6 – 8 people

Glazed Carrots

1 C frozen crinkle cut carrots

2 Tbsp butter

1/4 C brown sugar

Cook on high about 5 minutes in the microwave, stir and serve!

Peas

Steamed frozen peas, done in the microwave with a little butter, about 5 minutes on high from frozen on about 1 C peas.

So, not a HUGE food week, but a GOOD food week.  I got a few odds and ends when I went shopping, going to try some quick dinner ideas I’ve seen recently, see if they turn out as good as they look…  I’ll keep you posted!

See you next week!!

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The Great 2012 Cooking Extravaganza! Day 271 – 277 (Week 40)

October 8, 2012 at 10:25 pm (Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you’ve all had a perfectly wonderful week, and a glorious weekend!  Here we are at Monday again, I know, I’m behind, but I think you’ll forgive me…

Last week was interesting.  Work was crazy, end of the month always is, but this one was crazier than the last few.  Half our group is new people, less than 3 months in, and the senior coordinator was out for the week, so I became the go-to person.  I know I am approachable, I try very hard to be that way, but I felt like there were whole days where I didn’t get any of my own work done because I was so busy answering everyone else’s questions!  It’s nice to be needed again, but come on…

Anyway, all the family were relatively healthy for a change, knock on wood!  William didn’t miss any school.  Mike missed one day of work, but I think it was more of a mental health kind of day.  James got called in for extra hours at his job, makes for a nice pay check.  I think I need to plan a day off, just for me…

So I did a little cooking during the week, nothing Earth shattering, but some fun new dishes.  Of course, I pretty much HAD to cook considering I spent almost $500 in groceries last weekend.  But it all came in handy, and I got to try out the new recipes!  YEAH!  Looking forward to trying even more new stuff this weekend, trying to put together a plan for what I want to cook, make sure I have everything I need on hand.  Working on trimming down the shopping list, trimming down the grocery budget, and maybe trimming down the family a little!

Anyway, here we go…

Monday

Mongolian Beef

1/2 lb beef tenderloin, thinly sliced against the grain

1 Tbsp corn starch

2 cloves minced garlic

1/4 tsp ground ginger

3 Tbsp soy sauce

1 1/2 Tbsp honey or agave nectar or sugar

1 tsp rice wine or dry sherry

2 Tbsp water

3 green onions, cut into 1″ pieces, green part only

1-2 Tbsp vegetable oil or canola oil

Stir together soy sauce, honey, water and wine.  Set aside.

Heat oil in pan over medium heat.  Dredge the beef in corn starch, shake off the excess.  Add the beef to the hot pan and quickly saute until lightly browned.

Add in garlic and ginger, saute for a few seconds.  Add the sauce you set aside earlier.  The sauce should quickly come to a boil.  Lower heat and simmer, stirring constantly.  Continue to cook until the sauce thickens and glazes the beef.

Toss in the green onions at the last minute, mix, and serve!

Adapted from a recipe I found on cHow Divine http://www.chowdivine.com

Sorry, I didn’t get photos, but then mine didn’t look anywhere near as pretty as hers did!  But it was yummy…

Orange Chicken

4 boneless skinless chicken thighs, trimmed of excess skin and fat (as much as you can without being too anal) and cut into bite sized pieces

1 Tbsp orange flavoring

1 Tbsp garlic, minced

1 Tsp ground ginger

2 Tbsp honey

1 Tsp corn starch

2 Tbsp vegetable oil plus 1 Tsp sesame oil for frying

Put the oils in a large skillet, heat on medium.  Add in chicken, saute until no longer pink.  Add in orange, garlic, ginger, honey and corn starch, mixing well to coat chicken, sauce will thicken quickly.  When chicken is done through, remove from heat and serve!  Really good with fresh steamed rice…

Vegetable Egg Rolls

1 head cabbage, shredded very fine

12 baby carrots, shredded very fine

2 Tbsp Hoisin sauce

1 Tbsp teriyaki sauce

1 Pkg egg roll wrappers

Oil for frying

Mix cabbage, carrots and sauces together.  Spoon about 2 Tbsp of the mixture into an egg roll wrapper, fold up bottom and tuck in filling.  Fold in two side corners, dampen final corner and roll closed.

Fry about 2 minutes per side in hot oil until golden brown.  Serve with your favorite dipping sauce.

Left over rolls (those supper yummy half whole wheat Virginia light rolls I made last weekend…)

Tuesday

SW Egg rolls with cheese

I had made about 3 dozen of those south west style egg rolls with the taco seasoned beef and black beans inside, we had 17 left after our little munch fest.  Well, I put those in a big deep pan, covered them with shredded cheese and baked them at 350 degrees for about 15 minutes.  They crisped up a little on the exposed edges, but sort of tasted like mini burritos with the melted cheese, and made for a nice meal!

Wednesday

Pork Chops Everglades

6 boneless skinless porkchops

Everglades original seasoning (the green kind)

Heat a large skillet over medium, add in the chops.  Sprinkle over Everglades seasoning instead of salt and pepper, make sure you sprinkle both sides (when you turn them).  I have no idea how much we used, but it sort of looked like we had used it in place of salt and pepper, so liberally sprinkled, but not coated with seasoning.  Saute until done through and browned on the outside.

Sauteed green beans with garlic

About 1/2 lb fresh green beans, ends removed, cut into 1″ pieces

1 Tbsp minced garlic

3 Tbsp butter

Melt butter in large skillet over medium heat, add in garlic, mix a little, add in green beans and saute about 10 minutes or until beans are bright green and crisp tender.  Serve!

Fruit Salad

This was a fun fruit salad for me, because William helped me cut up everything!

1 medium Gala apple

1 medium Bartlett pear

1 medium Dragon fruit

About 30 large red grapes

Cut the apple and the pear into 8th wedges, remove seed cores, slice into thin bite sized pieces.

Cut dragon fruit in half.  Spoon white seeded core out of pink skin, making sure to remove all the skin pieces, it’s not edible.  Cut white fruit into small bite sized pieces.

Cut grapes into quarters.

Toss all this together, and serve!

Thursday

Jet’s Pizza

Yeah, we had take out…  we needed a night off!

Friday

Bacon Cheeseburgers

1 lb ground beef

1/2 lb bacon (about 8 pieces)

1 egg

Salt and pepper to taste

Sliced cheese of your choice

Burger buns

Mix ground beef, egg, salt and pepper together, mix VERY well, until beef is really smooth rather than crumbly.  Form into 4 patties.  Fry in a large pan over medium heat, flipping as needed to keep from burning.  Cook until medium well, or however YOU like your burgers.  We like ours ever so slightly pink at the very center and slightly crispy on the outside.

Cook the bacon crispy, break each piece in half, give each burger four half strips of bacon, cheese and toppings of your choice, serve on fresh burger buns, YUM!

Tots – yeah, frozen tots, cooked to package directions, whichever way you like to cook them.  I prefer them fried, but that’s not very healthy, so I usually bake them…  boring, but OK.

Saturday

Fried Chicken Nuggets

3 boneless skinless chicken breasts, trimmed and cut into small tenders or large nuggets, your choice

1 cup whole wheat flour

1/4 cup Everglades seasoning (the orange version this time)

1 Tbsp fresh ground black pepper

Heat 3-4 Tbsp vegetable oil in a large skillet over medium heat.

Mix the flour and seasonings together in a large shallow bowl.  Add the chicken a few pieces at a time to this mix, let it sit for a minute or two on each side.  Shake off any excess and add to hot pan.  Cook about 4-5 minutes per side, or until done through.  Remove to paper towel lined serving dish.  Cook in batches until all chicken is done.  Serve!

Chicken gravy – made from a mix, yes I cheated a little, but it wasn’t thickening the way I wanted, so I added some of the flour mixture from coating the chicken, made it really tasty!

steamed veggies – broccoli, peas, green beans

Microwave Brownies

4 Tbsp flour

4 Tbsp sugar

2 Tbsp cocoa powder

2 Tbsp oil

2 Tbsp water

Pinch salt

Mix everything together in a coffee mug or shallow bowl.  You can add in a few chocolate chips or some nuts if you want, just don’t go overboard on the chocolate chips, it doesn’t cook as well.  We’ve been adding about 2 Tbsp chocolate chips and about a dozen nuts.  I like pecans, Mike likes almonds, they both work well!

Microwave 1 minute plus 10-15 seconds, allow to cook 5 minutes before serving.

Really good with a scoop of vanilla ice cream on top!

Sunday

We went to Mom’s to celebrate Dad’s birthday, a couple weeks late, but at least we didn’t take all those colds and infections over there with us!  Burgers, baked beans, potato salad, chips…  LOVE picnic food!!

Oh, and I did my nails Saturday, between loads of laundry, tell me what you think!

Had fun with this one!

Anyway, that’s it for last week…  Already working on this week, probably not a lot new, but some good stuff nonetheless…

Until then, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 204-207

July 28, 2012 at 6:47 pm (Food) (, , , , , , , )

Oh, I have been SO slacking off this week!  I am so sorry!!!

And I’m sorry to tell you I really don’t have anything for you today, either!  I just wanted to say HI to everyone and share what’s going on in our little corner of the world.

So, let’s play catch-up…

Wednesday, first day as an actual employee where I work, last full pay check from the temp folks.  Also got my PTO time actually in the system, so I put in for a day off for when Mike has to go get his colonoscopy (oh what fun).  Still have time in my bank, figure I’ll leave it there, maybe plan a long weekend some time.  I think Mike has time banked, too, so maybe we can plan a couple days off together now!

Since I got paid, and it was a LONG day at work (lots of changes, scrambling to figure out what I’m doing, sharing info with folks who took over some of my stuff, getting things from other folks where I took some of their stuff, just craziness!) I sprang for burgers and fries from Five Guys.  I am SOOO glad we don’t eat their very often, it’s entirely too expensive for burgers and fries, but I have to admit, it was really good this time.  Last time, it was sort of blah, but this time, it was good!  I think maybe we have to be away from it for a while before it tastes really good!

Thursday, still a little crazy at work, playing catch up, figuring things out, helping other people figure their new stuff out, getting back into my routine.  By the end of the day, I was re-organized and ready to go.  Got some follow-ups done, worked on some reports, felt like I had actually made some progress.  Of course, I have a nemesis at work, this one girl who just doesn’t like me for whatever reason, is always treating me like I smell bad or something, huffs at me, snubs me, the whole nine yards…  and of course, we traded some properties in this whole re-org, so we had to speak to each other.  I try so hard to be nice, tried to give her some print outs, lists that have helped me, share info, she didn’t want anything to do with it because it wasn’t the way she would do it, her words “oh nevermind, I’ll just get it myself!”  I wanted to slap her SO bad, but I was good!!!  I filed away what I had, figure sooner or later I’ll need it for something.

James got called in to work, so I was without a vehicle, and still tired after work, Mike was working late, so William and I ordered pizza from Jets.  And once again, I will say, if you have a Jets pizza around, try them!!!  I’m not a huge fan of thick crust pizzas, but theirs is awesome!!!  And their bacon cheese bread sticks, yummy!!!

Friday, well, things calmed down a little at work.  Getting a feel for my new vendors, learning their issues, their strengths and weaknesses.  Talked to a bunch of new folks on the phone, they all seemed really nice and eager to work, so that’s a bonus.  Felt like I accomplished a lot, cleaned up some messes, felt good!  Plus, we had the monthly birthday and work anniversary celebration, so there were goodies, always a plus!

Mike and I made chicken nachos, guess I could share that one with you…  it’s really simple, but very tasty!

Chicken Nachos

3 boneless skinless chicken breasts

1/4 cup taco seasoning

1/4 cup dried onion flakes

2 Tbsp garlic powder

Shredded cheese

Salsa

Water

Fill a large pot with water, add in the taco seasoning, garlic powder and onion, add in the chicken.  Heat over medium heat for about 45 minutes, or until chicken is cooked through.  Remove chicken and shred or cut into small pieces.

Put your favorite tortilla chips on a plate, spread out a little, top with some of the chicken, top with your favorite shredded cheese.  Microwave for 1 and 1/2 minutes, or until cheese is well melted.  Top with your favorite salsa, sour cream, or whatever YOU like on your nachos!

And here we are, it’s Saturday.  Time to catch up on chores that get ignored all week now that I’m working, time to relax a little between loads of laundry, time to hang with the family…

So of course, Mike was up and out before I even got out of bed, he had a CT scan this morning, part of his annual follow-up with Moffitt. So far, all the blood work and such is coming back good, so he’s feeling a little more comfortable with the whole “survivor” idea, and the fact that he IS one!

I got William up around 9, we had breakfast together, then I went and got my toes done.  Got back just a few minutes before Mike did, and we all had lunch together, or at least in the same room.  Went grocery shopping, ran into Candy and David, that was cool.  William has been bugging her today asking if he can go over, or Noah can come over here.  She finally invited him over for the night, they are having home made pizza, I’m sort of jealous!  Mike and I then went back to Walmart, filled water jugs, picked up William’s prescription, got salad makings for dinner.  We are both sort of in the mood for a light meal, so here’s what we’re having:

Grilled Chicken Salad

Fresh salad greens of your choice (I got both an iceburg blend and a field green mix)

Grilled chicken (yes, we got premade)

Crispy bacon pieces

Ranch dressing, or your favorite

Shredded cheese

Put it all together and you’ve got an easy fresh dinner!

So, that’s really it for now.  Maybe I’ll cook up something interesting tomorrow, thinking meatloaf..

Until then, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 200-202

July 23, 2012 at 9:27 pm (Food) (, , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  I guess I’m proving, to myself more than anyone, that I’m just not up to doing this every single day and working and keeping up with the house and doing crafty things…  so I’m just going to post as much as I can, and that will have to be OK!  I’m OK with it…  hope you can be, too!

Anyway, let’s see, last thing I posted was Friday night, and we went out!  LOL!  What’s happened since then…

Saturday was grocery shopping, short list, but I came home with I think 8 Walmart shopping bags full of stuff.  Lots of fresh fruit, meats, bread, some frozen veggies…  fridge is full, freezer is almost full, cupboard is well stocked but not overflowing.  Washed four out of five loads of laundry, cleaned up the kitchen.  Went to Bealls Outlet, FINALLY found a purse I liked for a price I wanted to pay!  Also got two tops and a pairs of jean capris for work, a cup for my desk, and a pair of earrings I plan on copying.

I know it was movie night, but we didn’t do snack type foods for a change, we had Mexican!  Frozen burritos, but cooked my way.  Frozen taquitos, just cooked to package directions, nothing special.  And home made quesadillas!  So here’s how you do it…

Semi-Home Made Burritos

1 pkg frozen burritos of your choice (we like both the beef and bean, and the chicken and rice varieties)

1 small can enchilada sauce

1 cup shredded Mexican blend cheese

Preheat oven to 400 degrees.  Arrange burritos in a large pan with at least a little bit of a lip, you can’t do this on a completely flat pan, it makes a mess!

I believe the package directions say to cook 25 minutes.  I cook them for 22 minutes, then take them out.  Pour enchilada sauce over partially cooked burritos, making sure to get them covered well, take your time!  Spread shredded cheese over all burritos.  Put them back in the oven for 8-10 minutes or until cheese is well melted and sauce is hot.  Serve!

I like to serve this with a little bit of sour cream, or if you don’t have that, they are really good with a little ranch dressing on the side, too.

Home Made Beef Quesadilla

1 pound ground beef chuck

2/3 cup water

1/4 cup taco seasoning

About 3 cups shredded Mexican blend cheese

1 pkg soft taco sized flour tortillas

Butter flavor cooking spray

Brown and drain ground chuck.  Put back into skillet.  Add in water and taco seasoning, bring to a boil, reduce heat and simmer about 10 minutes or until sauce is thickened.

Preheat another large skillet, at least large enough to easily fit a tortilla.  Spray with butter flavor cooking spray.

Put in a tortilla, spread about 1/4 cup shredded cheese, about 1/4 cup meat, another 1/4 cup shredded cheese, top with another tortilla.  Spray top with cooking spray.  Cook about 2-3 minutes or until tortilla is browned and a little crispy, carefully flip and cook the other side.  Cheese will be very melty and yummy!!  Remove to serving platter, cut into 6-8 wedges with a pizza wheel.  Repeat until out of tortillas and meat, you might have some cheese left over.  Serve with sour cream, ranch dressing, enchilada sauce or salsa!

You can also substitute chicken for the ground beef for a lighter and slightly healthier dish, but the taco sauce made with the water and seasoning isn’t quite the same with chicken as with beef.  It still tastes really good, though!!  I like to put a little salsa inside the quesadilla when I use chicken, just makes it moister.

So, Sunday, no cooking going on.  Went to my mom’s for the day, spent the day swimming with my boys, eating mom’s picnic food (hot dogs, potato salad, deviled eggs, chips, baked beans, white cake with chocolate icing…  YUMMY!!!), mom bought me some tops and some new sandals, and then she and I clipped, sorted and tallied coupons that her group sends to a military base in Italy for the military wives to use at the commissary!  I just thinks that’s so cool!!  She said that we ended up with almost $4000 worth of coupons in that batch.

And last but not least, today…  Monday was a little crazy at work, two people called in sick, and silly me, I volunteered to cover for one of them!  Between my inbox, his inbox, my reports, his reports, I didn’t quite finish everything I was supposed to do today, but I think I did OK!  It was the busiest day I’ve ever had since I started this job, first time I even came close to feeling overwhelmed.

James and I made Cottage Pie, and then I made pineapple angle food cupcakes.  So here are the recipes…

Cottage Pie

1 1/2 pounds ground beef

2 Tbsp dried onion flakes

1 Tsp garlic powder

Salt and pepper to taste

2 cups water

6 Tbsp gravy mix

3 pounds potatoes

1 cup shredded cheese of your choice

Wash and peel potatoes, cut into chunks, boil until soft.  Drain, put back in pot.  Add in 1 stick butter and about 1/2 cup milk, mash with a hand mixer, adding in additional milk if needed, about 2 Tbsp at a time, until smooth and creamy.

Brown and drain ground beef, put back into skillet.  Add in garlic, onion, salt and pepper.  Add in water and gravy mix.  Bring to a boil, reduce heat and simmer, stirring frequently if not constantly, about 10 minutes.

Heat oven to broil.

Layer meat mixture in bottom of casserole dish.  Cover with potatoes, smoothing over the top.  Top with shredded cheese.  Put dish on a cookie sheet to keep from messing up your oven in case it boils over.  Heat about 5-8 minutes under the broiler, just until cheese is melted and slightly browned.  Serve!

Pineapple Angel Cakes

1 box angel food cake mix

1 can UNDRAINED crushed pineapple

Mix these together very well, using hand mixer.  Prepare muffin cups with butter flavor cooking spray.  This makes AT LEAST 24 normal sized cupcakes.  I actually ended up with 12 regular sized and 12 jumbo!!

Cook the normal sized ones 15 minutes at 350 degrees.  Cook the jumbos 20 minutes at 350 degrees.  When cooled, you can serve plain or top with whipped cream, strawberries, blueberries, it’s up to you!  They are REALLY good plain!!

So, that’s it for today.  Warehouse 13 season premier is on, so I gotta go now.

Until tomorrow, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 178 & 179

June 30, 2012 at 11:15 pm (Food) (, , , , , , , , , , , )

Hello again friends, and welcome back!  Sorry I’m slacking off again, but this whole working and writing and being a mom and being crafty thing is just getting to be a little too much I guess.  I just can’t keep up with everything every day!

So, first things first, news of the family!  I had a really good week at work, then I decided to have a little “me” time today.

I had to go get some blood work done for my doctor’s appointment on Monday, so I made an appointment for that for this morning, got up a little early (around 8) for a Saturday.  Got there, they couldn’t do one of my tests, it can only be done on a weekday, which sucks because now I’ll have to wait until I have a day off to get that one done.  Oh well, got the rest, hopefully they won’t take too long to get the results to the doctors.  Bought myself breakfast at McD’s when that was done.

Then, I thought I would drop all my used sharps at the hospital office that collects those.  Turns out they only take them Monday through Friday between 8 AM and 5 PM.  So, now that I’m working, I guess that’s completely out of the question, unless I happen to have a day off.  Supposedly, Humira has a program where you can mail them in, but I have to call next week and see if that’s something I can use.

Then, I still have pocket money left from last week, plus what I got this week…  see, Mike and I decided we each needed some “mad” money, something that wasn’t tied to bills or allowances or gas money, something we could just spend on ourselves.  Neither of us is actually very good at that any more, so it’s taking some getting used to.  Seems he’s getting better at it than I am!  He goes to the comic shop almost every week now, William goes with him usually.  I, on the other hand, usually end up giving some of mine to William as his allowance, or buying food for the family with mine.  Not this time!

So today I went to the bead store, spent a whopping $6.01 on myself!  If I had known she was going to give me an extra 25% off, I would have picked up more!  But by the time I had spent an hour there sifting through the “cheap” bins, I was ready to leave anyway, nothing else really caught my eye.  Haven’t actually made anything with the beads yet, but there’s still tomorrow.  I did make myself a pair of earrings, but not with the new beads.  I’ll have to take a photo for you I guess…

Then, I gave myself a real manicure, something I haven’t done in literally years.  Cut, filed, clipped cuticles, polished, even decorated.  Felt good, but now my nails feel weird because I haven’t done this in so long.  Reorganized my nail supplies, too, put them in a cool case I had emptied of craft stuff recently, so that worked out well.  I did mess up a line or two, so I’ll have to do a touch-up, but that’s for another day I think.

So, William spent the afternoon with a friend, Mike napped a few hours away, James is at work, and I’m here writing between loads of laundry.  So on to the cooking!

Thursday night, after I made dinner, I baked, thought I would share that with you.

Bisquick Coffee Cake Muffins

Dough

2 Cups Bisquick mix

2/3 cup milk or water

1 egg

2 Tbsp sugar

Topping

1/3 Cup Bisquick

1/3 Cup packed brown sugar

1/4 Tsp cinnamon

2 Tbsp butter, melted

Heat oven to 400 degrees.

Grease muffin pan, I used the Texas sized muffin pan this time.

Mix together dough ingredients, spread into prepared pan.

Mix together topping ingredients with a fork.  If you want it a little drier, add a little more brown sugar and Bisquick.  I like it moist rather than crumbly.  Drop small pieces of topping all over cake, press into cake, or drag a knife through topping and dough to mix in a little.  For this, I wish now I had knifed them in rather than just patting them on top.  The crumblies all fell off every time we ate a muffin!

Bake 20 minutes, or until a toothpick inserted in the center comes out clean.  Mine was EXACTLY 20 minutes.

Allow to cool about 5 minutes, then remove from pan and serve warm, or put into zipper bags and refrigerate.

Friday night, I meant to cook, but forgot to thaw anything.  So I went to the store to get odds and ends to get through until pay day, figured I would remember to pick up something for dinner, I was hungry after all, but no, I completely forgot until I was on my way home from Walmart.  So, I pulled in to McD’s and got two 20 pieces McNuggets and two large fries, which Mike, William and I split.  Not a very healthy meal, I know, but we ate, and I was a lot less grumpy after we ate.

And on to tonight…

Bacon Spinach Quiche

1 refrigerated pie crust

5 eggs

1/2 cup half and half

1/2 tsp garlic powder

Salt & pepper to taste

4 slices Swiss cheese

1/2 pound bacon cut into small pieces and cooked until crisp

1 cup fresh spinach, cooked in bacon grease just until wilted

Preheat oven to 425 degrees.

Mix eggs, half and half, and spices in a medium bowl.  Place cheese, bacon and spinach in the bottom of your pie crust, cover with egg mixture.  Cook at 425 degrees 10 minutes, then reduce heat to 350 degrees and cook 30-35 minutes, or until a knife inserted in the center comes out clean.  Serve!

Bacon Quiche

1 refrigerated pie crust

5 eggs

1/2 cup half and half

1/2 tsp garlic powder

Salt & pepper to taste

4 slices cheddar cheese

1/2 pound bacon cut into small pieces and cooked until crisp

Preheat oven to 425 degrees.

Mix eggs, half and half, and spices in a medium bowl.  Place cheese and bacon in the bottom of your pie crust, cover with egg mixture.  Cook at 425 degrees 10 minutes, then reduce heat to 350 degrees and cook 30-35 minutes, or until a knife inserted in the center comes out clean.  Serve!

Bacon Ranch Pasta Salad

1 box tri-color rotini, cooked to package directions

About 1 cup ranch dressing

About 1/4 cup bacon bits, either real or imitation, that’s up to you

About 1/4 cup Heinz 57 sauce

Cook, rinse and cool your pasta.  Mix ranch dressing, Heinz sauce and bacon bits together, mix into pasta.  Serve!

Garlic Butter Popcorn

Pop about 1/3 cup kernels in vegetable oil, allow to cool slightly.

Melt about 1/2 stick of butter, mix in about 1/2 tsp garlic powder and salt and pepper to taste.  Allow to cool slightly.  Drizzle over popcorn, mix very well, serve!

I have to say, we weren’t crazy about this.  It was OK, but it just wasn’t really “us”.  It was a little greasy, and the garlic was overwhelming, even though I didn’t put in that much.  I think I want to try an herb mixture next time, just not sure which herbs I want to try!

So, that’s it for tonight.  I think it’s time to watch a movie and then head to bed.  Got another busy day tomorrow!

Until then, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 162 & 163

June 14, 2012 at 8:00 pm (Food) (, , , , , , , , )

Hello again friends, and welcome back!  Sorry I missed another night last night, just wasn’t up for it for some reason.  Besides, I didn’t cook, I picked up chicken strips from Walmart.

Anyway, I was sort of jealous that William got his glasses the other night, and then I got the call last night that mine were in, too!  I was so excited!  Got new glasses, something completely different than what I’ve had the past few years, getting used to them, SO happy to be able to see so well!!  Gotta go back in a month or so and maybe get computer only glasses, but then these seem to be working out OK, so maybe not, we’ll see.

After the last two nights of frozen foods and pre-cooked foods, I decided I really needed to cook tonight, so here’s what we had:

 

Broccoli Bacon Quiche

1 Frozen deep dish pie crust

6 eggs

1 cup half & half

1 cup shredded cheese of choice

1 cup broccoli florets

1/2 pound cooked crisp bacon pieces

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Garlic powder

Preheat oven to 425 degrees.

Place pie shell in foil pan on cookie sheet.

Put broccoli, bacon and cheese in pie crust.  Mix together eggs, cream and spices, pour into pie shell.  Bake 10 minutes.

Reduce heat to 350 degrees, cook 35-40 minutes, or until puffy and toasty brown on top.

Allow to cool about 10 minutes, slice into wedges and serve.

 

Bacon and Cheese Quiche

1 Frozen deep dish pie crust

6 eggs

1 cup half & half

1/2 cup shredded cheese of choice

2-3 slices cheddar cheese

1/2 pound cooked crisp bacon pieces

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Garlic powder

Preheat oven to 425 degrees.

Place pie shell in foil pan on cookie sheet.

Put bacon and cheese in pie crust.  Mix together eggs, cream and spices, pour into pie shell.  Bake 10 minutes.

Reduce heat to 350 degrees, cook 35-40 minutes, or until puffy and toasty brown on top.

Allow to cool about 10 minutes, slice into wedges and serve.

This makes great leftovers the next day, if you have any left.  I usually make two pies when I make these, one with veggies and one without, so everyone gets something they like, and I get lunch the next day.

So, friends, until tomorrow, eat well, love well, live well!

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