The Great 2012 Cooking Extravaganza day 348-365 (week 51 & 52)

December 30, 2012 at 11:51 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!!

Well, we made it through the year, made some new friends along the way, and had some fun!  I’ve really enjoyed trying out new recipes, sharing them with you, and sharing the little ordinary goings-on of our family with you.  I hope you’ve enjoyed the tidbits as well as the food, and found some cool new things to try!!  I know I’ve tried things I never thought I would, and found out I actually LIKE curry!

So here’s our final entry for this blog for this year.  I’ve got a BUNCH of recipes for you, some simple, some not-so-much, but all well worth the effort.  I hope to continue this food blog in 2013, but I don’t think I’m going to focus as much on doing something new every day like this on started out, I think I’m going to try new things every weekend and share those adventures.  Gives me more time to work on my two new blog ideas….

Here are my two new blog ideas for 2013, I’m going to give them a shot and see where they take me.  I’m going to start a new blog doing some product reviews, starting with some of the things I got for Christmas, and then I’m going to have a second blog about jewelry making, share some things I’ve tried, maybe try my hand at doing a tutorial or two on some basic techniques.  Could be fun!  Hope you’ll join me!!

Working names, please let me know what you think!:

Ramblings Meets Reviews!

Nirvana Bay Designs Presents:

So, on to the food….

Chicken Everglades

2 large boneless skinless chicken breasts (or however many you need to feed your crew)

Everglades original seasoning (green)

Fresh ground pepper

Trim any excess skin or fat from the chicken breasts, cut into small bite sized pieces.  Spray a large skillet with olive oil cooking spray, heat over medium heat, add in chicken.  Sprinkle liberally with Everglades seasoning and pepper, I think I use about 2 Tbsp for 2-3 chicken breasts.  More than that is way too salty, but less is sort of bland!  Cook chicken, stirring frequently, until done through.  Serve with sides of your choice!  I usually go for some steamed veggies and maybe some biscuits.

Pork Chops Everglades

4-5 boneless thick cut pork chops

Everglades original seasoning (green)

Fresh ground pepper

Trim any excess fat from the chops, and cut into small bite sized pieces.  Spray a large skillet with olive oil cooking spray, heat over medium heat, add in pork.  Sprinkle liberally with Everglades seasoning and pepper, I think I use about 2 Tbsp for 4-5 chops.  More than that is way too salty, but less is sort of bland!  Cook pork, stirring frequently, until done through.  Serve with sides of your choice!  I went for some rice this time, and some steamed veggies.

Nachos

1 pound ground beef

2/3 cup water

1/4 cup taco seasoning mix

Tortilla chips

1 cup shredded taco blend cheese

1/2 cup salsa (I use mild)

Chopped black olives (optional)

Chopped green pepper (optional)

Brown ground beef in a large skillet, drain excess fat.  Add in water and taco seasoning, bring to a boil, reduce heat and simmer about 10 minutes.

Arrange tortilla chips on a plate, top with seasoned beef, shredded cheese, and any other toppings you like, everything except the salsa at this point!   Microwave about 1 minute, maybe just a little more or less depending on your microwave, just until cheese melts.  Top with salsa, sour cream, or ranch dressing and serve!

Cheddar Sausage Biscuits

P1060031

3 cups Bisquick

1 pound bulk pork sausage (I used mild, and wish I had used medium!)

4 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup milk

1/2 tsp dried Rosemary leaves

1 1/2 tsp chopped fresh parsley or 1/2 tsp dried parsley flakes

BBQ sauce or Ranch dressing or chili sauce, whatever you like for dipping!

Heat oven to 350 degrees.  Spray bottom and sides of jelly roll pan with olive oil cooking spray.

Stir together all ingredients, mix VERY well.  I had to get in there with my hands to get it mixed right.  Shape into 1 inch balls, a cookie scoop works really well for this, wish I had had one when I was doing this!  Place in pan, right up against each other, but don’t squish them together.

Bake 25 minutes or until brown and slightly crispy.  Remove from pan to paper towel lined platter.  Serve warm with dipping sauce.

Makes about 8 dozen balls.

Corn Pudding

1 can creamed corn

1 cup milk

2 tbsp flour

2 tbsp butter, melted

1/4 cup sugar

3 eggs

Dash of salt

Heat oven to 325 degrees.

Beat eggs, sugar and flour together.  Add corn, butter, salt and milk.  Pour into buttered (or in my case, butter flavor cooking sprayed) 13″ x 9″ dish.  Bake at 325 degrees approximately 50 minutes or until knife inserted in center comes out clean.

NOTE: if you double this recipe, you will have to cook it about an extra 20-30 minutes for the center to set right.

Oatmeal Scotchies

P1060098

1 stick plus 6 tbsp butter, softened

3/4 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups oats (Quick cooking or not, doesn’t really matter, but the consistency of the cookie IS different.  I prefer regular over quick oats)

1 cup butterscotch chips

Heat oven to 350 degrees.

Cream butter, add in sugars and mix well.  Add in eggs and vanilla, mix well.

In a separate bowl, combine flour, baking soda, cinnamon, salt.  Slowly add to butter mixture, mix well.

Add in oats and chips, you will have to switch to a spoon rather than a mixer at this point, it gets really thick! (at least I do…  my little hand mixer won’t handle it…)

Dropped by tablespoons onto ungreased cookie sheet.  Bake 8-10 minutes.

OR, spread into a buttered (or sprayed) 13″ x 9″ pan, bake 30 – 35 minutes, cool and cut into bars.

Bulgar Breakfast Squares

2 cups cooked Bulgar wheat (1 cup uncooked = 2 cups cooked)

2/3 cup milk (or fat free half and half!)

1/4 cup brown sugar

1 Tbsp melted butter

1 Tsp cinnamon

1/2 cup dried bananas

1/2 cup dried blueberries

1/2 cup dried cherries

Heat oven to 350 degrees.

First tip, put the dried fruit in with the Bulgar when you cook it, just add about 1/4 cup extra water, softens them up nicely.

Combine everything, spread into a greased (sprayed) 8″ x 8″ baking pan, cover with tin foil, bake 30 minutes.  Allow to cool slightly before trying to cut, serve warm.

You can also prepare this in advance, cool completely, cut into squares and reheat in a microwave.

Snowballs

P1060103

1 cup butter, softened but not melted

1/4 cup sugar

2 cups ground pecans

2 cups sifted flour

1 box confectioners sugar

Heat oven to 300 degrees.

Cream butter.  Add sugar, pecans and flour.  Mix well.  Dough will be VERY stiff.

Shape into tablespoon size balls, again a cookie scoop would have come in very handy here, but I didn’t have one yet.

Place on UNGREASED cookie sheet, bake 45 minutes at 300 degrees.

Remove from oven and immediately roll in confectioners sugar.  Set out to cool on waxed paper over newspaper (to protect your surface!).  Roll again in confectioners sugar when cooled.    Store in a sealed container.

Tollhouse Cookies

P1060102

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 tsp vanilla

2 large eggs

1 10 ounce package chocolate chips

1 cup chopped pecans

Heat oven to 375 degrees.

In one bowl, combine flour, baking soda and salt.

In another bowl, cream butter, add sugars, vanilla and eggs, mix well.

Gradually add in flour mixture.

Gently stir in chocolate chips and nuts.

Drop by rounded tablespoons (cookie scoop!) onto ungreased cookie sheet.  Bake 9 – 11 minutes.

OR, do like I did and spread it all into a greased pizza pan, bake 20 – 25 minutes, cool in pan, cut into wedges with a pizza cutter.

Ham and Cheese Quiche

1 frozen pie crust

3 large eggs

1 cup half and half (fat free, of course)

1 cup shredded cheddar cheese

1/4 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1 cup diced ham

Heat oven to 425 degrees.

Place pie crust in glass pie plate.  Prick bottom and sides, bake 10 minutes to set.  Remove from oven and cool.

Sprinkle ham and cheese in cooled crust.  Mix eggs, milk and spices in mixing bowl.  Pour over ham and cheese.  Bake 10 minutes at 425 degrees.  Reduce heat to 350 degrees, bake another 30 – 40 minutes, depending on your oven, or until puffy and lightly browned.  Cool about 10 minutes before slicing and serving.

Chicken and Pasta

3 large boneless skinless chicken breasts, trimmed and cut into bite sized pieces

Olive oil cooking spray

1 Tbsp garlic powder

2 Tsp Italian seasoning blend

Salt and pepper to taste

Spaghetti sauce

Dreamfields Penne pasta, cooked to package directions

Grated Parmesan cheese

Spray skillet with cooking spray, heat over medium heat.  Add in chicken and spices, cover, stir frequently to cook through.  Drain off excess liquid.

P1060108

P1060112

P1060110

P1060111

Add sauce and chicken to pasta, serve topped with a little Parmesan!

P1060113

Crockpot Chili

2 pounds ground beef, browned and drained

3 cans red kidney beans

1 large can diced tomatoes

1 can tomato sauce

1 diced green pepper

2 Tbsp onion flakes

2 pkgs chili seasoning

Salt and pepper to taste

P1060114

Top with a little shredded cheese, sour cream, whatever YOU like on your chili!!

So I think that’s enough for now…

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

Permalink Leave a Comment

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.

P1050993

Meanwhile, cook the pasta to package directions.

P1050994

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

P1050995

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.

P1050998

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.

P1050999

P1060001

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!

P1060002

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!

P1060003

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!

Permalink Leave a Comment

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!

Permalink 1 Comment

The Great 2012 Cooking Extravaganza day 299-305 (week 44)

November 4, 2012 at 10:02 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you all had an amazing week, and were inspired by something, anything at all, to do something new or interesting.  I’ve been trying all kinds of new things lately, and it’s been awesome!

For starters, technically, on paper at least, I’m still the scout-master of the cub scout pack William was in last school year.  So, I get things in the mail, like the ID cards for the new scouts this year, so I had to trek out to the scout meeting Monday night, kind of got sucked into a conversation with some of the current scout moms, was there a LITTLE longer than the 5 minutes I had planned on.

Halloween was Tuesday, and that always makes things interesting.  Got home from work, with William, at about 5:30.  Not even close to dark yet, but kids being kids, he was a little anxious to get out there and start collecting candy.  So, quick dinner of a sandwich and chips for him, and off we went to his friend’s house so they could go together.  We get there, his dad had made chili, and since I didn’t actually get to eat, I had some.   Ummm…  I’m not much for spicy food, but I was SO hungry, I ate more than I probably should have, even though my mouth was burning from the first bite.  I didn’t want to be rude, but it really wasn’t my thing!  I think I need to find a chili recipe I like, and play with it until it’s the way I like chili!!  Anyway, we had to wait around a little for a couple other boys to show up, but not long, they were all excited!  And for the first time I can remember, I didn’t take the boys out!!  William’s friend Noah’s dad took them all, they were gone for over an hour, and they came back very happy with their haul!  Then all the adults got to sit around and talk while the boys played video games for about an hour, very nice!  We don’t have many friends outside of work and family, so this was really a nice change for us.

Before I forget, here’s the pumpkin I made for the office:

I did decoupage with construction paper leaves, sprinkled on a little glitter, painted some veins on the leaves, added some cute wire spirals on top and hung paper bats from them.

So, the rest of the week was relatively quiet on the home front.  Mike had a good week at work, including working Saturday at the travelling Vietnam wall, (did I mention he works for the VA?) met some nice folks, made some good contacts for work.

End of the month for me is always a little hectic, but was relatively calm this time around.  My vendors did mostly what they were supposed to do, I found out some new computer tricks for them for using the company website, so it was actually a good week!  While Mike was working Saturday, I spent the day doing little chores around the house, cleaned the cat box, kept laundry going, did dishes, cleaned up the kitchen, got ready for cooking today.  Got blood work done, VOTED, picked up prescriptions, did my nails, too!  But I didn’t try to do it all one right after the other like I usually do, I took little breaks between chores, so I didn’t feel like I had been running all day, felt good to have things done!  Didn’t make the curtains I was supposed to make for my friend, but I got so much cooking done today, I should be able to knock them out tomorrow after work.

Oh, and since I finished that blue cuff bracelet last weekend, I started a new one in golds and browns, looks very classy so far.  I’m really liking it!!  Part of yesterday, though, was sorting out some beads, taking some of the cuff bases I made last weekend and putting together beads with the cuffs in bags, so I’m ready to start the next one as soon as this one is done.  I am SO loving this bead embroidery!  I conquered my fear of it, and it’s AWESOME!

So, I know you’re here for the food, not the gossip, so I guess I should get to it!  Here we go…

Monday

Parmesan Orzo

1/2 box Orzo pasta, cooked to package directions

1 cup grated Parmesan cheese

1 stick butter, melted

Melt butter in the hot pan from the pasta, add back the pasta and the cheese, mix well.  Serve!

Chicken Sausage

1 package chicken sausage, cut into rounds, then the rounds cut into quarters

Pan fry until browned and almost crispy.  Serve over your favorite pasta!

Steamed veggies

No broccoli at the store when I went shopping, so we had peas, green beans and carrots.  Nothing fancy, just cooked in the microwave. Fill a microwave safe dish with veggie of choice, add a little butter, salt and pepper, microwave on HIGH 5 minutes for a small bowl, about 1/2 a bag, or 7 minutes for a large bowl, or a whole bag.  Comes out perfect every time!

Tuesday

I will be totally honest, I forgot to write it down, and whatever it was, it was so BLAH, I don’t remember what it was!

Wednesday

Sandwiches and candy!  Hope you all had a HAPPY HALLOWEEN!!

Thursday

Chicken Fillet Sandwiches

2 large boneless skinless chicken breasts

1 cup flour

1/8 cup Everglades seasoning (orange one this time, could have used a little more!)

3 eggs

Oil for frying

Bread or tortillas, your choice!

Trim any excess skin or fat from chicken, cut into strips about 1/2″ wide, the full thickness of the breast.

Place the pieces between two layers of plastic wrap, and pound them to about 1/4 in thick or less with a meat hammer.

Beat the eggs and put them in a wide shallow dish.

Mix the flour and seasoning in another wide shallow bowl.

Dip the chicken pieces first in the egg, then in the flour.

Fry in a skillet over medium heat, about 3-4 minutes per side, or until golden brown.

Serve on bread or wrapped in a tortilla, with your favorite sauce and toppings!  YUM!

Steamed Veggies

Once again, green beans, peas and carrots.

Friday

Braised Pork Chops

4 boneless pork chops

1 can diced tomatoes

1 packet Flavor Boost veggie flavor

1 Tsp garlic powder

Preheat a deep pan over medium heat.  Sear pork chops without any added fat until browned on both sides.  The fat on the chops is enough!  Add in tomatoes with all their liquid, flavor packet, garlic, and salt and pepper to your taste.  Reduce heat, cover and simmer about 15 minutes or until chops are done through.  Serve with a little of the tomato sauce and some Parmesan cheese, YUM!!

Biscuits

Sorry, not homemade, canned, but still yummy!

Steamed Veggies

The usual, green beans, peas and carrots, but I glazed the carrots with a little brown sugar this time.

Here’s my plate:

Saturday

Bacon Cheeseburger Roll

Got this idea from a post I saw on Facebook, but theirs was for a taco roll…

1 pound ground beef

2 cans crescent rolls

1 pound bacon

About 1 cup shredded cheese

Corn meal to sprinkle on pizza stone

Cut bacon into bite sized pieces, cook until crispy, set aside.

Cook ground beef until no longer pink, drain, mix in bacon.

While those are cooking, sprinkle a pizza stone with a little cornmeal to keep the roll dough from sticking.  Separate the crescent rolls into triangles.  Lay them on the pizza stone, overlapping towards the center, so that the sort of look like a flower, skinny ends out towards the edges.  Press the overlapping pieces together, and flatten them as much as you can towards the center, fill the hole if you can!

Sprinkle on about 1/3 of the cheese, then spoon in the meat mixture.  You MIGHT have a little leftover, depends on how much you want to pile up the meat.

Fold the outer “petals” of dough into the center, pressing them into the middle.  Top with remaining cheese.

Bake at 375 degrees for 30 minutes, cover with foil for the first half, remove for the second half.

Microwave Chocolate Chip Cookies (for the boys)

1 egg yolk

1 Tbsp butter, melted

1 Tbsp sugar

1 Tbsp brown sugar

3 drops vanilla

1/4 cup flour

2 Tbsp chocolate chips

Mix egg yolk, sugars, vanilla and butter together until smooth.  Add in flour, working into a soft dough.  Work in chips.  Microwave on HIGH 50 seconds.  Allow to cook at least 2 minutes before serving!

Apple Cherry Microwave Dessert

1 small apple

1/4 cup dried cherries

1/8 cup brown sugar

1/8 cup oats

1 Tbsp melted butter

Core apple, cut into small slices, place in microwave safe dish.  Add in butter, brown sugar, oats.  Microwave on HIGH 1 minute.  Add in cherries, stir well, microwave on HIGH another 1-3 minutes, depending on your microwave.  Cook until cherries are plump, and apples are soft.  Mine took 1 minute, but some microwaves might take more.  Allow to cool at least 3 minutes!  Serve with a scoop of vanilla ice cream, it’s AWESOME!

Sunday

Or should I say COOKING DAY!  Wow, I feel like I accomplished so much today!

Sausage Egg and Cheese Casserole

12 eggs

1 cup half and half

3 Tbsp flour

4 sausage patties

1 cup shredded cheese

Spray a 13″ x 9″ casserole dish with butter flavor cooking spray.

Thaw sausage patties, cut into VERY small pieces.  Put in the prepared dish.

Mix eggs, half and half, flour and shredded cheese together.  Pour over sausage in prepared dish.  Bake at 350 degrees for 45 minutes, or until golden brown and a knife inserted in the center comes out clean.

For us, I let this cool completely, cut it into 8 pieces, and put them in containers for quick breakfasts on the run during the week.

Bread Machine Focaccia

1 Cup warm water

3 cups flour (I did 2 cups white bread flour and 1 cup wheat flour)

1 Tsp salt

1 1/2 Tsp olive oil

2 Tsp dried oregano (or in my case, I didn’t have oregano, so I used Italian seasoning mix)

1 1/2 Tsp bread machine yeast

Put all this in the bread machine, in the order listed, set machine to DOUGH and turn it on.

When done, turn dough out onto a floured surface.

Oil a jelly roll pan, or like I did a pizza pan.  Stretch and press dough into pan, cover and let rise for 40-45 minutes or until doubled.

Heat oven to 400 degrees.  Poke the dough with your finger tips creating small indentations.

Mix 3 Tbsp olive oil, 1 Tbsp minced garlic, sprinkle over dough.  Then spinkle over 1/2 Cup grated Parmesan cheese and 1/4 cup fresh chopped parsley.  Bake at 400 degrees 25-30 minutes or until deep golden brown.  Cool completely, cut into wedges and serve.

Potato and Parsnip Gratin

3 large potatoes

4 medium parsnips

Parmesan cheese

1 cup half and half

Salt and pepper to taste

Garlic powder

Wash and peel potatoes.  Slice on a mandolin.  Pour over some salted water to keep from browning.

Wash and peel parsnips and slice on the mandolin.

Spray a 13″ x 9″ casserole dish with butter flavor cooking spray.

Start layering potatoes in the bottom of the dish.  Layer in parsnips. Sprinkle with salt and pepper, Parmesan cheese.  Repeat.  Should have four layers of potatoes and parsnips.  Pour on half and half, press down to work out air bubbles and make sure the cream is saturated into the layers.  Top with a little extra Parmesan.  Cover with tin foil.  Bake at 400 degrees for 30 minutes, remove foil, bake another 15-20 minutes or until potatoes are soft to a fork.  Serve!

I actually let these cool, cut into 8 servings, and put them in containers for later in the week.

Perfect Baked Potatoes

Wash and dry large baking potatoes, however many you want to cook.  Poke holes all the way around the potato.

Coat with a little olive oil, sprinkle with a little salt.  Now, you can put them right on the rack in the oven, or you can put them in a pan.  In the pan takes just a little longer, but I like it better because they are easier to handle as a group rather than one at a time.

Bake at 350 degrees for at least an hour, longer if needed depending on how big your potatoes are.  Mine were so big, I cooked them for an hour and a half, and they could have used a little more time.  They are done when you can cut them open, give them a little squeeze, and they pop open nice and fluffy.

Serve with your favorite toppings!

Potato and Parsnip Chips

So, I had a few slices of potatoes and parsnips leftover from making the gratin, and William has been asking for parsnip chips (hard to believe, but it’s true!), so I made some.

Heat about 1″ deep oil in a small saucepan over medium heat, drop in a handful of EITHER parsnips or potatoes, they do take different amounts of time to cook.  Potatoes take about 3-5 minutes to cook, parsnips take 1-2 minutes to cook.  Remove from heat, sprinkle with a little salt, and serve!

Chicken Fillets

2 large boneless skinless chicken breasts

1 cup flour

1/8 cup Everglades seasoning (green this time)

3 eggs

Oil for frying

Bread or tortillas, your choice!

Trim any excess skin or fat from chicken, cut into strips about 1/2″ wide, the full thickness of the breast.

Place the pieces between two layers of plastic wrap, and pound them to about 1/4 in thick or less with a meat hammer.

Beat the eggs and put them in a wide shallow dish.

Mix the flour and seasoning in another wide shallow bowl.

Dip the chicken pieces first in the egg, then in the flour.

Fry in a skillet over medium heat, about 3-4 minutes per side, or until golden brown.

Serve on bread or wrapped in a tortilla, with your favorite sauce and toppings!  YUM!

Pan Fried Steaks

2 New York strip steaks

2 Tbsp butter

Salt and pepper

Large skillet, over medium heat, melt butter, add steaks, sprinkle with salt and pepper, cook about 7 minutes per side for medium well.  Boy were these good!  Sorry, didn’t get photos, but I was pretty proud of how they came out.  I think it’s probably been 20 years since I’ve done a steak this way!

Steamed Veggies

The usual, green beans, peas, carrots.

So, all in all, a very busy day, but a really good one!  I had FUN!!

And to end the post, here are the nails for this week…

So that’s it for this week!  Hope you all found something inspiring here…

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

Permalink Leave a Comment

The Great 2012 Cooking Extravaganza! Day 264 – 270 (Week 39)

September 30, 2012 at 10:16 pm (Food) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!!

Everyone was actually healthy, no one missed any work or school, feels like we should celebrate!!  And it was a pay week, so of course we went a little overboard this weekend, but that’s nothing new.

The only stories for this week revolve around my fun day yesterday, the rest of the week was kind of quiet.  But, it was a pay week, so we did the Friday night out, more on that a little further down.  And then Saturday…

Started the day getting my nails done, getting my toes done (hurt a bit, but SO worth it!), got my hair cut.  William joined me for this part of the trip, he likes to sit in the massage chair while I get my nails done.   Then we made a quick trip into Winn Dixie to see what meats they had on special.  Got two pot roasts, two packs of boneless pork chops and stir fry beef for $32.

Then it was off to Game Stop to get William the current free character for Pokemon, and he put a game on order.

Next, my first trip to the local Oriental Market.  WOW!  I could spend a whole day in there if I didn’t have William sitting the car waiting!!  Maybe next time…  But I did get some cool food for Saturday movie night.  More on that below.  And I think I found the elephant I want for my desk, but I didn’t want to spend the $8 that day…  kind of glad I didn’t get him this week, since I ended up spending almost $400 on groceries at Walmart later!!  Still haven’t figured out how I spent so much, I didn’t feel like I got that much, but I think prices are going up little by little.  Have to pay more attention to the individual items next time, see if I can figure it out…

So, sort of a “me” day, sort of a “me and William” day, sort of a shopping day, all in all, a very GOOD day, even if it was expensive.

Monday

Spaghetti with Beef and Sausage Sauce

1 box Dream Fields angel hair pasta, cooked to package directions

1 pound ground beef

1 pound mild Italian sausage

1 jar of your favorite pasta sauce

Brown and drain ground beef and sausage together, crumbling as fine as you can.  Put the meat back in the pan, add in the sauce, and heat while you cook the pasta.  Serve topped with Parmesan cheese.

Tuesday

Pork Roast Everglades

1/2 pork loin roast, about 2-3 pounds

1 quart water (will NOT cover the roast, that’s OK!!)

1/8 cup original Everglades seasoning (the green one)

Put everything in the crock pot, set on LOW, cook 8-10 hours.

Remove from pot, slice and serve!  We had some steamed veggies along with this, it was YUMMY!!!

Wednesday

Chicken Bacon Ranch Wraps

2 boneless skinless chicken breasts

1 pound bacon

Dry Ranch dressing mix

Flour tortillas

Cook the bacon crispy, set aside.

Clean any excess skin or fat from the chicken, cut into very small pieces, cook over medium heat just until no longer pink.  Sprinkle with about 2-3 Tbsp dry ranch dressing mix, mix well and cook about 2 minutes more.  Remove from heat.

Spoon a couple large spoonfuls of chicken into a tortilla, add in 2 slices bacon, cheese if you want it, and a little bit of prepared ranch dressing, wrap and serve!

Bacon Grilled Cheese

William’s idea…

Basically, we saved a few slices of cooked bacon from the wraps, and put them inside a grilled cheese sandwich, and it was AWESOME!

Thursday

James brought us Wendy’s for dinner

Friday

Anthony’s Coal Fired Pizza, Yogurtology, comic book store

Gotta say, the pizza was REALLY good, the yogurt was over priced and just not that good.  The store was cool, and William enjoyed it, but it was just GOOD, not GREAT, and for $20, it should have been AMAZING!!!

Saturday

Steamed buns with chicken (purchased at the Oriental market – OK, not great)

Steamed dumplings with chicken (same as above)

Fried dumplings with chicken (same as above – would have been better deep fried rather than pan fried)

Quick cheesecake (I bought a graham cracker crust, and a container of Philly pre-made cheesecake filling, and put them together)

Sunday

Southwest Egg Rolls

Egg Roll wrappers

2 pounds Ground beef

2 cans Black beans, drained and rinsed

1/2 cup Taco seasoning

1 1/2 cups Water

Brown and drain ground beef, add in water, taco seasoning and beans, mix well, cook until sauce thickens, remove from heat, allow to cool at least 1 hour.

Put an egg roll wrapper on a plate, spoon in about 2-3 Tbsp filing.

Fold up bottom, tighten up the filling inside, fold in the sides roll forward, dampen the last open tip of the wrapper and finish rolling.  Repeat with remaining filling and wrappers.

When done, fry in oil over medium heat, about 1-2 minutes per side or until golden brown.  Serve with your favorite salsa.

Vegetarian Egg Rolls

Egg Roll Wrappers

1 head cabbage, shredded extra fine

12 baby carrots, shredded extra fine

3 Tbsp Hoisin sauce

2 Tbsp Teriyaki sauce

Mix the cabbage, carrots and sauces.

Lay an egg roll wrapper on a plate, spoon in about 2 Tbsp filling.

Fold up bottom and tighten up the filling a little.

Fold in the sides, and roll ONCE.

Dampen the last tip with water and finish rolling.

Continue filling wrappers until you run out of filling or wrappers.

When done, fry in oil heated over medium heat, about 1-2 minutes per side or until golden brown.

Remove from oil to paper towels, serve with your favorite sauce, I prefer Duck sauce since the Hoisin is a little spicy.

Southwest Wonton Bites

Wonton wrappers

Leftover filling from the SW egg rolls above

Put the wonton on a plate, put in about 1 tsp filling, dampen two edges of the wrapper.

Fold over into a triangle.

Dampen the two furthest corners and fold in towards each other.

Repeat until you run out of wrappers or filling!

Fry in oil over medium heat, almost exactly 1 minute per side, just a few seconds more maybe, or until golden brown.

Serve with salsa!

Mongolian Beef

About 1 pound stir fry beef

2 cloves garlic, minced

1/4 tsp ground ginger

3 Tbsp soy sauce

1 1/2 Tbsp honey

1 Tsp rice wine

2 Tbsp water

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

2 Tbsp oil for frying

Put oil in frying pan, heat over medium heat.  Add in beef, cook just until no longer pink.  Mix the rest of the ingredients (except the onion) in a cup, pour over beef, add 1 Tbsp corn starch or flour to thicken, cook about 8-10 minutes or until sauce is slightly thickened.  Add in onions and serve!

Orange Chicken

4 – 5 boneless skinless chicken thighs

2 Tsp orange extract

2 Tbsp honey

1/2 Tsp ground ginger

1 Tsp minced garlic

1 Tbsp flour or corn starch

Trim chicken thighs of any large pieces of skin or fat, cut into very small pieces.  Cook over medium heat with just a touch of oil, cook until no longer pink.  Add in remaining ingredients, stir well, cook just until sauce thickens.  Serve!

Virginia light rolls (sort of!)

This is a recipe I got from my mom, but I have no idea where she got it, and I changed it!

1 Cup + 1 Tbsp milk, warmed about 1 min in microwave

3 Tbsp honey

2 large eggs

6 Tbsp butter cut into small pieces

2 1/4 cups white bread flour

2 cups whole wheat flour

1 1/2 Tsp salt

2 Tsp yeast

4 Tbsp melted butter for brushing

Put milk, honey, eggs and butter into the bread machine pan.

Add in the flours.  Make a small well in the center, add salt and yeast.

Set the machine for DOUGH, hit start and go do something else for an hour!

Turn the dough out onto a floured towel, knead with a little whole wheat flour for just a couple minutes.

Line a 13″ x 9″ baking pan with parchment paper.  Pull globs of dough off the pile, roll into balls and put into pan.  You should get 15 balls, pan should end up 3 across and 5 rows.

Cover, let rise for 45 minutes.

Heat oven to 375 degrees.  Bake 25-28 minutes, brushing with melted butter at the 15 minute mark.

Serve with butter and honey!!

Bacon Egg and Cheese Casserole

12 eggs

1 Cup half and half (fat free)

1/2 cup grated Parmesan

1 cup shredded Mexican blend cheese

1 pound bacon

2 Tbsp flour

Cut the bacon into small pieces, cook until crispy, drain.

Mix the eggs, half and half, cheeses and flour, pour about 2/3 into a greased 13″ x 9″ dish.  Sprinkle about 2/3 of the bacon into the eggs, push it down into the eggs.

Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean.  Serve!

Bacon Egg Cheese and Spinach Casserole

Take the rest of the egg mixture and bacon, pour into a greased casserole dish (or in my case a souffle dish), add in about 1 cup frozen spinach thawed.  Bake at 350 degrees for 1 hour 15 minutes, or until a knife inserted in the center comes out clean.  Serve!

And that’s it!  I cooked all day, and my feet hurt, but it was ALL so good!!

So until next time, eat well, love well, live well!

Permalink Leave a Comment

The Great 2012 Cooking Extravaganza! Day 258 – 263 (Week 38)

September 23, 2012 at 10:01 pm (Food) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  What a week….

William was home sick from school two more days, so he’s now missed 6 days in the first month of school!  I sure hope whatever the heck is going around out there stays the heck away from us!!!  He’s on another round of antibiotics, hopefully this will be the end for a while.

Mike is still fighting off the first bug, using his inhaler a lot, sleeping more than not when he’s not at work.  I feel bad for him, but I’m still fighting it, too.  My chest is still a little tight, but the stuffy nose is all gone and the sore throat with it, so I guess I’m getting better.  Out of antibiotics, so I certainly hope so!!

Work is going better, I’m actually helping to train a new person, so maybe all my uncertainties are all in my own head!  That would be business as usual for me, I’m always my own worst enemy.  I’m still learning new things, so that’s good, and keeps things interesting.

And last but not least, it’s been a busy weekend.  We were supposed to go visit my folks, dad’s birthday today, but since William was sick again, and Mike and I weren’t quite over what we had, we didn’t think it would be the smartest thing we’ve ever done to go over there.  But, we did get laundry done, the kitchen is cleaned up, got the yard cleaned up so maybe the HOA will leave us alone for a while, even got James to come home and help for a bit.  And got what I hope is a nice surprise…  the neighbors pulled up with a trailer, so maybe they are moving out!  That would be the highlight of my year!!!  They never cut their grass, the HOA ends up doing it about once every three months, so the weeds are literally 4-5 feet high before they get cut back, so guess what our yard is full of!  Keep your collective fingers crossed…

So, on to the week in food.  It was a very chickeny week around here, but we tend to eat a lot of chicken, so that’s not really unusual.  Maybe you’ll see something you want to try!

Monday

Chicken and Sausage

3 Boneless skinless chicken breasts

1 rope smoked sausage

1 Jar tomato basil spaghetti sauce

1 Tbsp garlic powder

Cut the sausage into chunks, put it in the crock pot.  Put the chicken in whole.  Add the sauce and garlic.  Set on low, and cook 8-10 hours.

During the last hour, prepare some rice in your rice cooker to manufacturer’s directions, adding a little garlic and chicken flavor boost to the water before you add the rice.  Stir it up before you turn on the cooker.

Remove the chicken and sausage from the crock pot, shred the chicken, cut the sausage into smaller chunks, add it back into the sauce to keep it warm.

Put about 1 cup cooked rice in each bowl, top with chicken, sausage and sauce, and serve!  You can add a little shredded cheese if you want.

This was OK, but it needed something, and I couldn’t figure out what…

We had some steamed broccoli on the side…

Microwave Chocolate Chip Cookies

1 Tbsp melted butter

1 Tbsp white sugar

1 Tbsp brown sugar

3 drops vanilla

1 egg yolk

1/4 cup flour

2 Tbsp chocolate chips

Mix the sugars, egg yolk, butter and vanilla together in a small bowl.  Add in the flour and mix until a thick dough has formed.  Fold in the chocolate chips.

Spray a small ramekin or coffee mug with butter flavor cooking spray, scoop in the prepared dough, microwave 45-60 seconds, and serve!  (Mine cooked for 50 seconds and were perfect)  You can top off with a scoop of ice cream if you like, would be good!!

Bacon Egg and Cheese casserole

12 eggs

1/2 cup Parmesan

1/2 cup shredded mozzarella

1/2 cup shredded cheddar

1/2 cup half and half (fat free)

1 pound bacon, cut into small pieces and cooked crisp

Salt and pepper to taste

Preheat oven to 350 degrees.  Spray a 13″ x 9″ casserole dish with butter flavor cooking spray.

Mix all the eggs and cheeses together, add the salt and pepper.  Pour into prepared pan.  Sprinkle in cooked bacon, and make sure it sinks in to the eggs.  Cook for 1 hour, testing at 45 minutes to see if done in the center (poke it with a knife, clean = done!).  If you can get it done in 45, then do, but my oven always takes a full hour.

Sorry I didn’t get a “done” shot!  It looked really good.

Allow to cool about half an hour, cut into 8 pieces, package them into individual servings, and you have breakfast for a few days!  Reheat 1 minute in the microwave, loosely covered, salt and pepper if you want, YUM!!!

Tuesday

Curry Chicken

5 boneless skinless chicken thighs

1/2 package Golden Curry seasoning mix

1 cup water

Salt and pepper to taste

Left over rice

1 cup frozen peas

Trim chicken thighs of any large pieces of skin or fat, but leave the little stuff, it’ll cook off.  Cut into bite sized pieces.  Cook in a large skillet over medium heat just until no longer pink.  Add in water, simmer for 10 minutes.  Add in curry seasoning, stir until mixed well, simmer another 10 minutes.  Add in left over rice and frozen peas, cook another 5 minutes, serve!

I had some left over broccoli from the night before, so I reheated that and topped off the bowls with it, except for William’s.

This was really yummy, but then we’re all getting hooked on curry since we first tried it earlier this year.  I’m going to have to find my own mix of spices to make my own curry!!

Wednesday

Mexican night!!

Can you believe, I told William it was Mexican night, and he actually says YEAH!  So here we go…

Frozen burritos topped with enchilada sauce and cheese, baked per package directions, but with my own little twists.

Quesadilla

Flour tortillas

Ground beef

Taco seasoning

Water

Shredded cheese

Butter flavor cooking spray

Cook ground beef until no longer pink, crumbling as you cook.  Drain off excess fat.  Add in about 3/4 cup water and 1/4 cup taco seasoning, stir well, cook until sauce thickens.  Remove from heat.

Preheat large skillet over medium heat, or just a touch lower.  I use the “4” setting on my stove.  Spray pay with cooking spray.  Put in 1 tortilla, spoon in about 3-4 Tbsp prepared beef, top with shredded cheese, top with another tortilla.  Use enough cheese so that the tortillas will stick together!  Cook about 1 minute per side, be careful when you flip it, it can be messy but after a few tries, you learn the tricks to keep them together.  I use two spatulas!

Remove from pan, cut into triangles with a pizza wheel, and serve with sour cream, ranch dressing, salsa, whatever you like!

Thursday

Left Overs

We had some baked potatoes left over from the week before, I had frozen them after I cooked them, they keep pretty well.  We also had curry, chicken and sausage, and some school sandwiches, so everyone got something they liked.

Friday

McDonald’s – yeah, I know, junk food, but I was in the mood!!

Saturday

Pepperoni Pizza Muffins

Mini Pineapple Pizzas

These sort of go together…

2 cans refrigerated biscuits, flattened

1 jar pizza sauce

1 bag pepperoni

1 cup pineapple tidbits (I mean one of those single serve cups, not a whole cup!)

1 bag shredded Italian blend cheese

Preheat oven to 450 degrees.

Spray a muffin pan with butter flavor cooking spray.

Sprinkle corn meal on a pizza stone or pizza pan, whichever you have.

Put the flattened biscuits in the muffin cups, my pan holds 12.  Put the rest on your pizza pan or stone.

Mix about 1/2 jar sauce with finely chopped pepperoni.  Spoon mixture into muffin cup biscuits.

Spread about 1/2 tsp sauce on each flattened biscuit on the pizza pan/stone.  Top with 1 slice pepperoni and 4-5 pineapple tidbits.

Top each muffin and each mini pizza with shredded cheese, as much as you can get on there without overflowing!!  (we like lots of cheese)

Bake at 450 degrees for 10-12 minutes.

Serve!

Mini Apple Pies

2 cans crescent roll dough

1 can apple pie filling

1/8 cup sugar

2 Tbsp cinnamon

1/2 Tsp vanilla

Butter flavor cooking spray

Preheat oven to 375 degrees.  Spray Texas muffin pan with cooking spray.

Separate dough into 8 sections, two triangles each.  Roll up the dough into a ball, flatten it out really flat, put one circle into each muffin cup.  You will have two triangles left, roll them together, then roll them out into a rectangle, or as close as you can get to a rectangle.  Use a pizza cutter and cut the dough into 6 skinny strips, then cut those in half so you have two shorter skinny strips.  Set aside.

Mix the apple pie filling with the sugar, vanilla and cinnamon.  Spoon into biscuit cups.  Top with crossed dough strips, sprinkle with a little sugar.  Bake about 10-12 minutes.  Allow to cool about 10 minutes, serve with a scoop of ice cream.

Sunday

Chicken and Dumplings…  sort of

OK, so this was not my best experiment.  I bought a package of frozen dumplings, and tried to follow the package directions, but all I got was thicker broth instead of good dumplings.  The dumplings were just lumps of dough in the bottom of the pan, they were NOT good.  So, I ended up with chicken, rice and peas in a nice creamy sauce.  It tasted really good, but I was SO disappointed in the dumplings, I was really looking forward to them!

So here’s what I cooked:

3 boneless skinless chicken breasts

2 packets chicken Flavor Boost

1 Tbsp Everglades original seasoning (the green one, not the red one)

1 1/2 quarts water

1 cup frozen peas

1 pkg frozen dumplings

Put all this in the crock pot, cook on low 6-8 hours.  Remove chicken, shred, set aside.

Pour juices into stove top pot, bring to a boil, add dumplings.  The package says to break them into pieces, but they were frozen together, so I couldn’t!  This is probably the problem….  boil 3 minutes, reduce heat and simmer 45 minutes.  I did that, I still had lumpy doughy things in my pot, but my juices had become a sauce, so that was good.

I removed the dumplings, added in some leftover rice and the frozen peas, added in the shredded chicken, cooked it all over low for about 15 minutes to heat up the peas and rice, and served!  It tasted good, but it wasn’t what I had planned, so I was disappointed.  Oh well, guess I need to learn how to make flat dumplings!  Got a pasta machine on my Christmas list…

And now, some random photos for you…

I did my nails yesterday, I’m not sure I like them, but they’re OK.

Here’s William.

Here’s Duke the girl cat named by a four year old…

So, that’s it for this week.  It’s been a good food week, or at least a good food weekend.

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

 

Permalink 2 Comments

The Great 2012 Cooking Extravaganza! Day 250

September 9, 2012 at 8:51 pm (Food) (, , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you’ve all had a Wonderful Weekend!!

It’s been a busy weekend around here, but it felt so good to have cool stuff to do instead of just chores!  If you read yesterday’s entry, you know I cooked a LOT, well I continued cooking today.  Plus I finished up the laundry, scooped the cat box, emptied the trash, and made some jewelry.  YEAH!

I started off the day by making the frosting for the cinnamon rolls I made yesterday, very easy!

Cinnamon Roll Frosting

1 cup powdered sugar

2 Tbsp milk

1/2 Tsp vanilla

Mix well, spread on the cinnamon rolls and serve!

Then, I got some laundry going, and sat down to play with my beads!!

So here’s the bracelet I did today, lots of aluminum chain, lots of PURPLE, very cool!

And some blue elephant earrings…

And I started another pill/needle bottle necklace…

And now for the food!!

Perfect Baked Potatoes

Large russet potatoes, washed and dried

Sea salt

Olive oil (you can use vegetable oil if you want)

Pierce potatoes once on each side.  Coat lightly with olive oil, and sprinkle with Kosher salt.  Place on baking pan, and bake at 350 degrees for 1 hour to 1 1/2 hours, or until done through and soft when poked.  Remove from pan and serve.  Top with your choice of toppings, tonight we did just butter, salt and pepper, but they are also good with sour cream, shredded cheese, broccoli, chili, really whatever YOU want to put on them!  I actually cooked a whole bag of potatoes so we’ll have some laying around ready to top.  PLUS, they freeze well, so you don’t have to worry about them going bad!

Pot Roast

About a 4-5 pound roast, use your favorite cut, I prefer the tip roast

2 packets Flavor Boost, beef flavor

About 1/4 cup dried onion flakes

Water

Place roast in crock pot, add in beef Flavor Boost and onion flakes, salt and pepper if you want, and just enough water to almost cover the roast.  Cook on LOW 8-10 hours or HIGH 4-5 hours.  Remove to serving platter and allow to rest while you use some of the juices to make gravy.

I use a packaged gravy mix, 3 cups juice with 9 Tbsp gravy mix, bring to a boil and simmer 1 minute, turns out just about perfect every time!

Garlic Butter Crescents

Crescent roll dough

1/2 stick butter

About 4 Tbsp garlic powder

Unroll dough.

Melt the butter in a cup, add in the garlic powder and mix well.

Brush the garlic butter onto the unrolled dough.

Roll them up from the short side to the tip, and brush again with garlic butter.

Bake per package directions, serve!

And of course we had some veggies, broccoli and peas, kind of our usual.

Then I made a breakfast casserole for during the week.  Sorry, I didn’t take any pictures.  But it smells awesome!

Breakfast Casserole

12 eggs

1/2 cup half and half

Salt and pepper to taste

1 cup shredded cheese

1 chicken smoked sausage rope

Preheat oven to 350 degrees.  Spray a 13″ x 9″ baking dish with butter flavor cooking spray.  Set aside.

Beat the eggs, add in the cream.  Pour into prepared dish.  Sprinkle in the cheese.

Chop the sausage into small pieces, cook in a medium skillet until lightly caramelized.  Add into eggs and cheese, make sure it sinks into the eggs.

Bake at 350 degrees for 45 – 55 minutes, depending on your oven, until a knife inserted in the center comes out clean and top is lightly browned.

I let this cool for about 30 minutes, then cut it into 8 servings and put them in individual containers so everyone can just grab, heat and eat in the morning!

So I think that’s it.  I feel like I’m forgetting something, but I don’t know what.

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

Permalink 1 Comment

The Great 2012 Cooking Extravaganza! Day 236

August 26, 2012 at 8:13 pm (Food) (, , , , , , )

Hello again, and welcome back friends!  Happy Sunday!!!

So, MOM’s here!  YEAH!  I like when my momma comes to visit, it’s cool!  Have to say, though, I didn’t quite make it through all the cleaning I had planned, but she understands.  She’s going to be working at the RNC this week, and we’re a whole lot cheaper than a hotel, plus we’re relatively close to where she needs to be.

William has a little bit of a sore throat, so I guess it’s a good thing that school has been cancelled tomorrow due to the impending tropical storm, Isaac.  He’ll get to rest and relax a little, maybe feel better by the time he gets to go back, hopefully Tuesday.  Can’t believe it, but he actually got disappointed that he won’t be going to school tomorrow!  I’m so glad he likes his new school that much.

I’m off to the doctor tomorrow afternoon, unless we get hit really hard by Isaac, kind of hoping we do, don’t really want to go, can’t afford it!  I don’t mind this doctor at all, she listens to me, and talks with me not at me, but I just can’t afford it!  Should have planned that a little better…  Still getting used to getting paid every OTHER week again.

Anyway, on to the food!  Had a really good sit down family dinner tonight.  The ultimate in comfort food, MEATLOAF!  Here’s the recipe:

Meatloaf with Sausage

2 pounds ground chuck

1 package of 5 sausages, Great Value brand, mild Italian flavor (1 pound)

2 cups uncooked oats (I prefer traditional oats, some folks prefer quick oats)

1 cup tomato sauce (or spaghetti sauce)

2 eggs

1/2 cup dried onion flakes

salt and pepper to taste

One Perfect Meatloaf Pan!!

Squeeze or cut the sausage meat out of the casings.

Mix all your ingredients by hand in a large bowl, squish it all around really good, make sure there aren’t any obvious chunks of sausage anywhere, it should be relatively smooth when you’re done.  Form this mixture into a rough loaf shape, and put it in the Perfect Meatloaf Pan.  Bake at 350 degrees for at least 1 hour 15 minutes.  It should be pulled away from the sides of the pan, and crispy on top.

I actually had more than I needed for this pan, so I made mini-meatloaves in a muffin pan, too!  Got a whole dozen out of this batch, so we have leftovers!  YEAH!

We had fresh made real mashed potatoes, steamed broccoli and peas along with the meatloaf, so it was my ultimate Sunday dinner.  YUM!

So that’s it for now.  Maybe more tomorrow, but don’t be surprised if you don’t see me again until next weekend!  Not going to pressure myself anymore!

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

 

Permalink Leave a Comment

The Great 2012 Cooking Extravaganza! Day 218 – 219

August 9, 2012 at 9:36 pm (Food) (, , , , , , , , , , , , )

Hello again friends, and welcome back!

I know, I know, behind again.  What can I say, I’ve been watching the Olympics and doing some crafts, so I’ve sort of let this slide.  Good news is, I actually cooked the past two nights, so I have something for you, if now new then at least tasty!

Work is beyond busy, but I’m getting there!  Getting things done, hitting my stride, feeling like I might actually know what I’m doing, FINALLY!

Mike is rocking his job, and coming home more excited than I’ve seen him in a long time, and I’m so glad!!

James is getting a few more hours, and we’re making plans to get his car in the next couple of weeks.

And poor little William is bored to tears at home by himself, but he’s being stubborn about spending time with his friends, so I can’t help him right now.  I do need to get all his pants hemmed for school, guess I know what I’m doing this weekend!

So here are a couple of recipes for you, hope you enjoy them!

Quiche 

Great Value deep dish pie shells, package of 2, thawed, poke them up the sides and around the bottom so they don’t puff up when you bake them, baked for 10 minutes at 425 degrees

10 eggs

2 cups milk, divided in half (I actually mixed 1 1/2 cups milk and 1/2 cup half-n-half this time)

10 slices bacon, cut into small pieces, cooked until crisp, drained on paper towels

6 slices Swiss cheese

1/2 cup shredded cheddar cheese

Salt and pepper

1/2 cup frozen spinach, cooked in the microwave about 2 minutes

Mix the eggs, milk, salt and pepper in a large mixing bowl, set aside.

After the pie shells have cooled a bit, spread the Swiss cheese in the bottom of one, fanned out around the inside and slightly up the sides, so it will give you cheese in every slice.  Top with the partially cooked spinach, then half the cooked bacon.

In the second, spread the cheddar cheese, top with the remaining bacon.

Pour roughly half the egg mixture into each pie crust, and bake 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake 35-40 minutes more.

Serve!!

Pork Chops with Apples and Peas

5 boneless pork chops

2 Tbsp soy sauce

1 Tsp ground ginger

1 cup frozen peas

1 Granny Smith apple, diced

Cook apples and peas in a large skillet over medium heat until apples are soft and peas are heated through.  Remove from pan and set aside. Put pork chops into a skillet , pour over soy sauce, sprinkle over ginger.  Cook until pork chops are browned and cooked through, turning as needed to avoid over browning.  Add back peas and apples and reheat through.

Serve!

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

 

Permalink Leave a Comment

The Great 2012 Cooking Extravaganza! Day 210

July 31, 2012 at 9:16 pm (Food) (, , , , , , , , )

Hello again friends, and welcome back!

Gonna tell you right up front, this is going to be a really short post!  I’m watching the USA women’s gymnastics team winning their gold medal (yeah, I know they won, now I want to see it!), so I won’t be typing very long!!

Busy, busy, busy at work, stressed out when I got home, but now I’m nice and relaxed!

Boys did some chores for me, Mike is off to Orlando for the week, the cat has been in my face since I walked in the door, which on one hand makes me nuts, and on the other hand, I know I’m loved!!  🙂

Anyway, quick and easy dinner tonight.  It doesn’t have a “name”, but everyone liked it!

Rice made in the rice cooker…

Kielbasa cut into tiny wedges…

Frozen peas…

Fry the Kielbasa in a large skillet about 8-10 minutes or until almost done.  Add in the peas, and continue to cook another 8-10 minutes, or until the peas are hot crisp tender.

Put about 1 cup rice in a bowl, top with about 1/3 of the sausage and peas, serve!  Mix it up a little in the bowl, YUM!

AND, I had leftover rice, made rice pudding in the crock pot.  Not very “puddingy”, but tasty…

Rice Pudding

5 cups cooked rice

1 can sweetened condensed milk

1 can evaporated milk

1 Tsp vanilla extract

1 Tsp cinnamon

2 eggs, beaten

2 Tbsp butter

Put everything in the crock pot, mix VERY well, heat on LOW about 2 hours or until rice has absorbed all the liquid, serve warm with a scoop of vanilla ice cream on top! YUMMM!!!

So, that’s it, gonna go watch Olympics, until tomorrow, eat well, love well, live well!!

Permalink Leave a Comment

Next page »