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 225 – 228

August 18, 2012 at 10:49 pm (Food) (, , , , , , , , , , )

Yeah, yeah, I’m behind again, but you already knew that, right??  Miss me??  LOL!

What a week!  Work was crazy, but I finally feel like I’m getting a handle on it, but not quite like I’m “one of the gang” yet.  Still feel a little like an outsider.  Loosing another person in a couple weeks, probably getting another new one, too.  It’s like a revolving door!

Got William all set for school, ran into someone I know from a past job, that was kind of cool.

Treated myself to a day out this morning.  Went and got blo0d work done, got my hair trimmed, got my nails and my toes done, went grocery shopping.  What a shopping trip!  Getting ready for back to school lunches, spent over $400 on groceries, but should more than last us two weeks!!

Anyway, it’s movie night, so I’m trying to write this between movies.  We just watched The Hunger Games, and now we’re getting ready to watch Wrath of the Titans.  This could be a very disjointed entry…

Let’s see, Wednesday, we ordered pizza from Jet’s, pepperoni pizza, bacon breadsticks, very good this time!

Thursday was open house at William’s school, we had McDonald’s for dinner.

Friday we went to Five Guys, bacon cheeseburgers, fries, YUM! (and we determined that we are eating out entirely too much!)

And tonight, I made…

Teriyaki Egg Rolls

Egg roll wrappers

1 small head cabbage, shredded

About 6-8 baby carrots, shredded

about 4 Tbsp teriyaki sauce

Diced cooked pork chops

Mix the cabbage, carrots, pork and sauce in a bowl.  Spread about 2 Tbsp of mixture on an egg roll wrapper, fold over bottom, fold in sides, roll towards final tip, dampen tip slightly to seal.  Repeat until you run out of wrappers or filling or both!  Fry in hot oil over medium heat about 3-4 minutes per side.  Serve with your favorite sauce, like sweet and sour, duck sauce or soy sauce.  YUM!

Egg Rolls

Egg roll wrappers

1 small head cabbage, shredded

About 6-8 baby carrots, shredded

about 4 Tbsp soy sauce

Diced cooked pork chops

Mix the cabbage, carrots, pork and sauce in a bowl.  Spread about 2 Tbsp of mixture on an egg roll wrapper, fold over bottom, fold in sides, roll towards final tip, dampen tip slightly to seal.  Repeat until you run out of wrappers or filling or both!  Fry in hot oil over medium heat about 3-4 minutes per side.  Serve with your favorite sauce, like sweet and sour, duck sauce or soy sauce.  YUM!

Egg Roll Bites

Leftover filling from egg rolls

Wonton wrappers

Put about 1 Tsp filling in the middle of a wonton wrapper, dampen two sides, fold over to make a triangle and seal, pinch together two corners so you get sort of a tortellini looking thing, dampen corners so they stick, deep fry until golden brown, serve!

Oh, and I made a cook new sauce to go with the egg rolls…

Home Made Peach Plum Sauce

4 plums, pitted and pureed

2 peaches, pitted and pureed

2 Tbsp vinegar

1 Tbsp brown sugar

1 Tbsp dried onion flakes

1 Tsp crushed dried red pepper flakes (or if you don’t have that, a pinch of cayenne pepper)

1 clove garlic, minced (about 1/2 Tsp)

1/2 Tsp ground ginger

Mix everything in a sauce pan, bring to a boil, reduce heat and simmer, stirring frequently, about 10 minutes, remove from heat and allow to cool before serving.

So, that’s about it for tonight.  Thinking pot roast for Monday, going to Mom’s tomorrow to get James’ car, having burgers again, but home made this time!

So until Monday probably, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 220 – 221

August 11, 2012 at 7:57 pm (Food) (, , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you are all having a relaxing weekend.

Mine started out a little hectic, had to go get a new battery in my car, and let me tell you, I was not happy!  Last time I had to get one, Walmart did this thing where if the battery was less than 4 years old, they prorated the original cost and refunded you part of the purchase price, so my last battery cost something like $30.  NOT this time around!  It was almost $90!!!  All I can say is it better last more than 2 1/2 years this time!!!  And thank goodness James put gas in the car, because I won’t be able to until Friday now.

Then it was off to the bead shop, had to get some gold wire to do a repair for a friend, and it was SO reasonable, I got enough to make myself a bracelet, BONUS!  I love Breezy’s Beads in Brandon, they are just so awesome, reasonable, and it’s just FUN to go there!!  So one thing off my list of things to do this weekend.

Once I got home, folded some clothes, fixed a necklace, finished some craft projects I have been working on all week, now I have some cool decorations for my desk.  William and I did a couple loads of dishes, got the kitchen all cleaned up, and did a bunch of cooking!!

So here are the recipes of the day!

The first one was William’s idea, and it turned out really well.

Meatball Buns

 

Bread machine!!

7 1/2 ounces warm water

2 cups whole wheat flour

1 cup bread flour

2 Tbsp dry milk

3 1/2 Tbsp sugar

1 Tsp salt

3 Tbsp butter

1 1/2 Tsp bread machine yeast

Put the water in the pan.  Add in the flour, dry milk, sugar and salt.  Tap to level, then push a little into the corners.  Add the butter in the corners.  Make a small well in the center, add the yeast.  Set to DOUGH and push start!

Once it’s done, pour out the dough onto a floured surface and let rest for 15 minutes.

Take pieces about twice the size of a meatball, and wrap it around the meatball, shape into a ball, put onto a greased pan, repeat until it’s all gone.  Cover with a dry cloth and let sit 45 minutes.

Bake 20 minutes at 350 degrees, serve with spaghetti or marinara sauce to dip!

Teriyaki Egg Rolls

Egg roll wrappers

1 small head cabbage, shredded

about 4 Tbsp teriyaki sauce

Leftover shredded chicken

Mix the cabbage, chicken and sauce in a bowl.  Spread about 2 Tbsp of mixture on an egg roll wrapper, fold over bottom, fold in sides, roll towards final tip, dampen tip slightly to seal.  Repeat until you run out of wrappers or filling or both!  Fry in hot oil over medium heat about 3-4 minutes per side.  Serve with your favorite sauce, like sweet and sour, duck sauce or soy sauce.  YUM!

Along with this we had some fried smoked sausage and some taquitos also fried in oil, they came out really crispy, YUM.

And then we tried our hands at cake pops!  Wow, talk about a pain in the butt!!  Even with a cake pop maker, it took over an hour to cook them all, one box mix makes something like 5 dozen baby cake pops.  Now we have to frost them all, and we have a tray that holds one dozen at a time, so needless to say, we have ONE DOZEN completed!  Next time, buying a styrofoam slab to work on…  But they are tasty, and cute, and William had fun helping!!

So, that’s what we’ve done today, actually turned out to be a good day all in all.

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

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The Great 2012 Cooking Extravaganza! Day 186

July 7, 2012 at 10:35 pm (Food) (, , , , , , , , , , , , , , )

Hello again friends, and welcome back!!  Hope you’re all having a nice weekend.  I know mine started out well!

It’s been a really busy day for me.  Started off by running out and getting McD’s for breakfast.  Then, dropping off a take-home test at the local medical lab.  Unfortunately, there is only one office of our lab that’s open on Saturdays, so I had to drive out to BFE (Valrico) at 10 AM.  Then I went and got my toes done, LOVE sitting in that massage chair!!  When that was done, I slipped next door to the hair salon and got all my hair chopped off!!  Been debating about doing it for a year, finally decided it was time.  Turns out, though, my hair isn’t as curly as it used to be, so it doesn’t look like the photo, but it should be REALLY easy to deal with in the mornings!  And it’s already a lot cooler.  I’ll have to get one of the guys to take a photo so I can post it and show off…  after I’ve had a chance to play with it a little!  It was too funny though, the stylist asked me if I wanted to color my hair to cover the white ones, I told her no way, I earned every one!!

Then it was off to Walmart, two page grocery list, we were out of almost everything, which is why I had to run out to get breakfast this morning.  Had a major sugar crash, had to shuffle my way to McD’s to eat some lunch, guess I shouldn’t have waited so long between meals, or pushed so hard!  After sitting for about 20 minutes and eating something, I finished up my trip.  Mike and William both needed new shorts.  Meats, veggies, pasta, shampoo, make-up, new toothbrush since mine literally fell apart last week, dairy, vitamins, new grass seed spreader since our old one fell apart last month, etc… it was quite the list!  Plus I had about $15 worth of coupons, not my best total ever, but not my worst either!  I about had a heart attack when I saw the total bill, but at least we had the money, so it won’t be an issue!  And, I won’t have to shop like that again for quite a while.

Anyway, seems the boys read comics all day, started the laundry, not sure what else they did.  They were stuck here without a vehicle, so I guess there wasn’t a whole lot they could do!

So, on to the food.  I was a busy girl after I finally got home…  three hours at Walmart wore me out, but I had a Coke and a snack, and I was back!  Here we go!!

Southwest Egg Rolls

1 pkg egg roll wrappers

1 pound ground beef

2/3 cup water

1/4 cup taco seasoning

1 green pepper, finely chopped

3 green onions, finely chopped

1 can black beans, drained and rinsed

1/2 tsp ground cumin

1/2 tsp chili powder

1 Tbsp taco seasoning

1/2 cup shredded cheese

Small dish of water for dipping (I’ll explain in a minute)

Brown ground beef, drain excess grease, return to pan.  Add in 2/3 cup water and 1/4 cup taco seasoning, mix well, simmer until thickened.  Allow to cool about 10 minutes.

Mix meat, peppers, onions, beans, spices in a large bowl.  You can sautee the peppers and onions if you choose, I prefer them a little crunchy.

Spoon about 2 Tbsp of this mixture onto an egg roll wrapper on the diagonal.  Fold over the bottom corner and tuck in the filling.  Fold in the two side corners. Lightly dampen the top tip with water, and roll the filled roll over this corner, sealing with the water.  Repeat until you run out of wrappers and or filling.  Somehow, I managed to get exactly enough of each, and had no leftovers!

Heat about 1/2″ of vegetable oil in a wide skillet over medium heat.  Fry the rolls, about 5 or 6 at a time, in the hot oil until golden brown, turning once.  I think they cooked about 2-3 minutes per side at the beginning, and more like 1 1/2 – 2 minutes towards the end.

Remove from oil to paper towel lined tray.  Serve with ranch dipping sauce, salsa, guacamole, whatever YOU like with your Mexican food!

Asian Egg Rolls

2 boneless skinless chicken breasts

1 pkg egg roll wrappers

1/2 head cabbage, shredded really fine

10-12 baby carrots, shredded really fine

About 2 Tbsp soy sauce

1/2 Tsp ground ginger

Remove excess skin and fat from chicken, chop into very small pieces, cook until nicely browned in a skillet, no added fat or oil.

Allow to cool a little, while you mix the cabbage, carrots, ginger and soy sauce together in a large bowl.  Add in warm chicken, mix well.  Spoon about 2 Tbsp of this mixture onto an egg roll wrapper on the diagonal.  Fold over the bottom corner and tuck in the filling.  Fold in the two side corners. Lightly dampen the top tip with water, and roll the filled roll over this corner, sealing with the water.  Repeat until you run out of wrappers and or filling.  I had about 1/2 cup of filling left over this time.

Heat about 1/2″ of vegetable oil in a wide skillet over medium heat.  Fry the rolls, about 5 or 6 at a time, in the hot oil until golden brown, turning once.  I think they cooked about 2-3 minutes per side at the beginning, and more like 1 1/2 – 2 minutes towards the end.

Remove from oil to paper towel lined tray. Serve with soy sauce, sweet and sour sauce, duck sauce (my personal favorite), or whatever sauce you like with your Chinese food!

Taco Bites

1/2 pkg wonton wrappers

About 1 cup prepared taco beef (I actually made a little extra when making the beef for the above Southwest Egg Rolls, worked out well!)

Lay out a few wonton wrappers, spoon about 1/2 tsp filling onto each one, dampen two sides, fold over into a triangle and seal with your finger tips.  Repeat until you run out of filling and wrappers.

Fry in vegetable oil over medium heat about 1 minute per side, or until golden brown and crispy.  Remove from oil to paper towel lined tray to drain.  Serve!

Not a bad meal if I do say so myself!  And lots of leftovers for tomorrow.  YEAH!

And I have some nice fresh fruit for dessert, cantaloupe, honey dew and pineapple, YUM!

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

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The Great 2012 Cooking Extravaganza! Day 180 & 181

July 2, 2012 at 8:15 pm (Food) (, , , , , , , )

Hello again friends, and welcome back!  I guess I’m stuck in an every-other-day kind of rut now.

Happy Monday!  Hope you all had a good beginning to the week.  Going to be a short week for many of us, but the holiday is in the middle of the week, so it’s sort of weird.

Had a doctor’s appointment today, also sort of weird.  Sat there for over an hour before I got to see the PA, I usually see her not the doctor and I’m OK with that part, but I hate the waiting!  And it’s SO cold in that office, I always feel like a popsicle when I leave.  Had more bloodwork while I was there, too, joy.

End of the month at work, cleaning up all the leftovers from June, actually got a lot done!  Felt good to be so productive!

Mike had a quiet day, most of his clients didn’t show, so he did a lot of catch up stuff, too.

I kept the boys busy today, got them to cut the grass, edge, sweep up the mess, scoop the cat box and unload the dishwasher.  James is now at work, got called in, likes the extra hours.  William is packing…  lucky little bugger is going to Disney with his friend and his mother for two days!  He doesn’t leave until Wednesday, but he’s already running around picking up things he might need and putting them in a bag.  Think he’s a little excited???  I was just a little evil when I told him…  I said, I have bad news, no drive-in, no sleep-over Tuesday night, no cookout Wednesday.  His face fell, you would have thought he lost a pet!  Then I told him WHY, and that he was going to Disney, if he was a cartoon he would have been bouncing off the walls and his eyes would have popped out of his head!

So, anyway, on to the cooking.  Can’t say I’ve done anything overly complicated, but I’ll give you what I got!

Sunday night, we had spaghetti with marinara sauce and meatballs, and bread sticks.  Pasta from a box, sauce from a jar, frozen meatballs, and bread sticks from Pilsbury!  Absolutely nothing from scratch, not that I couldn’t, I just didn’t.

Tonight, we had home made popcorn chicken, baked potatoes, and leftover home made egg rolls.  Guess I could share a couple of those recipes with you…

Egg Rolls (vegetarian this time)

Egg roll wrappers

1 small head of cabbage

1 small bag of baby carrots

2 Tbsp soy sauce

1 Tsp ground ginger

Remove the stem from the cabbage, and chop it into small chunks.  Put the chunks into an electric chopper or food processor, chop until very fine.  Repeat as needed until whole head is shredded.  Repeat with carrots.  Mix cabbage, carrots, soy sauce and ginger in a mixing bowl until well blended.

Put a wrapper on a plate in diamond shape, spoon about 2 Tbsp filling across center, fold up bottom corner and snug in filling, fold in two side corners tucking in tightly, dampen final point with water, and roll filled center over moistened tip, sealing well.  Repeat with all wrappers and filling until you run out of something.  I ran out of wrappers before I ran out of filling, but that’s OK!

Heat some vegetable oil in a skillet, about 1/2″ deep, over medium heat.  Fry each egg roll about 2-3 minutes per side, or until golden brown.  Remove to paper towel lined platter, serve warm with your favorite dipping sauce!

Popcorn Chicken

3 large boneless skinless chicken breasts

About 1 cup flour

About 1/2 cup Everglades seasoning

Trim any excess skin or fat from the chicken, cut into bite sized pieces.

Mix flour and seasoning in a plastic container large enough that you can add in the chopped chicken, cover, and shake well to coat all pieces!

Heat vegetable oil about 1/2″ deep in a large skillet over medium heat.  Add in chicken pieces, not too many at a time, and not too close.  Cook about 2-3 minutes per side, turning at least once, or cook until chicken is cooked through and light golden brown.  Serve with dipping sauce of your choice, or just plain!

I think I’ve shared the perfect baked potato recipe a few too many times, so I’m not going there this time around.  But you know they’re good if you’ve tried making them!

So that’s it for tonight!  Until tomorrow, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 156-158

June 9, 2012 at 7:50 pm (Food) (, , , , , , , , , , , , , , , , , , , )

Yeah, I’ve been sort of out of touch the past couple of days, got WAY behind on posting!  I’m sorry!!!

So, welcome back, hope you’re having a great weekend, and experimenting in the kitchen.  I tried a couple of new things tonight, some success, some not so much, but fun trying!

Been a normal Saturday around here.  Cleaning up the kitchen.  Getting laundry done.  Grocery shopping.  Spent way too much time on the computer today, off and on, reading mail, getting caught up with a friend I haven’t talked to in about 8 years but suddenly found on LinkedIn, and of course did a little cooking.  So here are the recipes of the day:

Crock Pot Chili

2 large cans red kidney beans, drained and rinsed

1 large can diced tomatoes

1 pound ground beef

1 Tbsp garlic powder

2 Tbsp chili powder

1 Tsp salt

1 Tsp pepper

1 Tsp cumin

2 Tbsp taco seasoning blend

2 Tbsp dried onion flakes

Brown ground beef, do not drain.  Put everything in the crock pot, mix well, cook on LOW at least 5 hours, longer is always better in the crock pot.  Serve hot topped with shredded cheese!

Home Made Sort-of Hummus

2 cans chick peas, one drained

1 cup plain Greek yogurt

1 Tbsp garlic powder

1 Tsp salt

1 Tsp pepper

Put chick peas and juice from ONE CAN in a blender, use liquify setting to turn them into mush, make sure to get all the chunks.  Add in the yogurt and spices and blend again until everything is smooth.  Serve with chips or pitas.

So after we all tried this “as is”, I started experimenting, because this was a little bland.  All I can say is…  too much garlic!  Oh well, it was cheap enough to make, I can make more tomorrow if I want.

Home Made Egg Rolls

1/2 head cabbage, shredded very fine

1 cup baby carrots, shredded very fine

1 Tsp ground ginger

1 Tsp minced garlic

1/2 cup diced leftover meat (I used ham tonight)

1/4 cup soy sauce

Egg roll wrappers

Mix everything except the wrappers in a medium bowl.  Place 1 heaping tablespoon on the center of an egg roll wrapper.  Fold in two opposite corners, fold over a third corner and tuck around filling, use a little water to dampen the last corner, roll wrapped filling over onto dampened corner and seal.  Place sealed edge down in hot oil over about medium heat, cook about 1-2 minutes, turn over and cook other side.  Cook until golden brown and crispy.  Serve!

Yogurt Pie

1 cup yogurt of choice (I like Yoplait original, just about any flavor)

1 container cool whip (medium container, not the tiny one and not the pig tub)

1 deep dish pie crust, cooked to package directions for empty pie shell

Mix yogurt and whipped topping with mixer, spoon into prepared pie crust, heaping up in center, will be VERY full!  Refrigerate at least two hours before serving.  Cut into pie shaped wedges and serve!  You can also add fresh fruit on top before serving if desired.

So, that’s it for tonight.  Until tomorrow, eat well, love well, live well!

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