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…


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

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…)


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!


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!


Jet’s Pizza

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


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.


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!


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 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.


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.


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!!!


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!


James brought us Wendy’s for dinner


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!!!


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)


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!

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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!


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!!!


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!!


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.


Flour tortillas

Ground beef

Taco seasoning


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!


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.


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


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.


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.


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!


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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


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!!

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The Great 2012 Cooking Extravaganza! Day 244 – 249 (week 36)

September 8, 2012 at 8:52 pm (Food) (, , , , , , , , , , , , , )

Hello again friends, and welcome back!!  Hope you all had a great week…

Crazy week at work, had to finish up closing out the month of August, but everyone pulled together and pulled it off.

William had a great week at school!  Finished up his antibiotics today, really loving having all these teachers in middle school, loving his guitar classes and learning a song by his favorite band, Green Day, just way too cool!!!

Mike had a pretty good week at work, he’s been taking antibiotics, too, so he’s feeling better.  Still tired, but better.  Busy at work, which is a good thing, it’s kinda rough when he’s not busy!  He gets bored so easily…  sounds like William!

I think James had a good week, got called in to work some extra hours, cut the grass for us (looks nice), off at his girlfriend’s like every other weekend.  Between work and girlfriend, we almost never see him, but he’s been really helping with William, getting him to and from school almost every day so we don’t have to pay for after school care, very cool!

Anyway, on to the food, that is why we’re here, right?  I’ve been keeping notes so I don’t forget what we had each night…  yeah, Fibromyalgia is like that, if I don’t write it down, I really do forget!  So here we go!


Went to a birthday party for William’s best friend, Noah, so we kind of “ate out”…  Hot dogs, hamburgers, baked beans, chips and dip, potato salad, home made cake, YUM!!!


Chicken Pesto Pasta

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

1 box Dream Fields penne pasta

1 container Philadelphia pesto flavor cooking cream

1 cup frozen peas

Cook pasta to package directions, drain.

Heat a large skillet over medium heat.  Add chicken, and cook until no longer pink.  Drain any excess fluid.  Add in peas and cook until heated through.  Add cooking cream, heat until cream is well melted, stirring frequently.  Add in pasta and serve!


Frozen taquitos (had a Thirty One party to go to, so dinner had to be quick and easy!)


Coconut Curry Chicken

2 boneless skinless chicken breasts

1/2 package Golden Curry spice mix

1 can coconut milk

2 packets Flavor Boost chicken flavor


Place chicken breasts, coconut milk, 1 packet Flavor boost, curry spices, and 2 cans water in crock pot.  Cook on LOW for 8-10 hours.

About 30 – 45 minutes before ready to serve, add water, 1 packet flavor boost and rice to rice cooker per cooker’s instructions, and cook until cooker says it’s done.

Remove chicken from crock pot, shred.

If desired, cook your choice of veggie to go with this dish.  We usually do broccoli for the grown ups and peas for William, nothing different this time.

Put about 1 cup rice in a bowl, add about 1/2 a shredded chicken breast to the bowl, add in about 1/2 cup of your veggie, top with a little bit of the juice from the crock pot, sort of like a sauce, and serve!  If you wanted, you could even take some of the juices from the crock pot, add a little yogurt and flour and make an actual sauce out of it, might have to try that next time!


We ordered pizza from Jet’s, sort of a treat, and boy, was it good!


I’ve spent the better part of the day creating yummy yummy stuff today!  Lots of recipes to share!!!

Asian Style Pork Roast

2-3 pound pork loin roast

5 tropical fruit cups in juice

About 3-4 Tbsp soy sauce

2 Tbsp minced garlic

2 Tsp ground ginger

Place the roast in the bottom of the slow cooker.  Add in everything else, stir a little, cook on LOW 6-7 hours.  Remove roast from pot to serving tray.  Pour juice and fruit into a blender and LIQUIFY, use as a sauce for the pork, it’s pretty good!  Slice roast and serve with a side of sauce.

This turned out SUPER tender!


Cheesy Bacon Ranch Bread (from

1 round loaf sourdough bread

2 cups shredded cheese (I used colby jack mixed cheese)

About 1 pound bacon, cut into small pieces and cooked until crisp

1/2 cup butter, melted

About 2-3 Tbsp dry ranch dressing mix

Preheat oven to 350F degrees.

Using a sharp bread knife, cut the bread going in both directions but don’t cut all the way through the bottom.

Place your bread on a large piece of aluminum foil (this will make it easier to wrap it up later).

Place shredded cheese in between the slices. Really pack it in there as best you can.


Now add in bacon (as little or as much as you like).  We LOVE bacon, so I used a whole pound!  Do your best to get in between the slices.

Now take 1 tbsp. dry ranch dressing mix and add it to the melted butter. You can add more dry mix if you like a stronger ranch taste. Give it all a good stir until combined. Pour or spoon the butter mixture over top of the bread.

Now wrap the whole thing up in aluminum foil and place on baking sheet.

Bake at 350F degrees for 15 minutes. Unwrap from the foil and bake for another 10 minutes (or until the cheese is melted).

And then dig in while warm!


Home Made Cinnamon Rolls

Dough                                                                                                                                                Filling

3/4 cup warm milk                                                                                                                        1/3 cup butter, softened

1 large egg                                                                                                                                         1/3 cup sugar

3 cups bread flour                                                                                                                         2 Tsp cinnamon

3 Tbsp sugar                                                                                                                                   1/2 Tsp nutmeg (optional)

1/2 Tsp salt                                                                                                                                     1/2 cup chopped nuts (optional)

4 Tbsp butter

1 1/2 Tsp bread machine yeast

Add warm milk and egg to bread machine pan.  Add in flour, sugar and salt.  Tap pan to settle, and push a little of the dry ingredients into the corner of the pan.  Place butter in corners of pan.  Make a little well in the center, add in the yeast.

Set the bread machine to DOUGH, put the pan in the machine, and hit start.

On my machine, this is a 1 hour 20 minute cycle.  Yours could be different!

When done, remove dough to a floured surface, kneed about 1 minute, cover, let rise about 15 minutes.

Roll out dough to about 15 inches by 1- inches.

Spread softened butter onto dough, top with sugar and cinnamon mixture (with nutmeg and nuts if you go that route!), roll as tightly as you can starting on a longer edge.  Press edge to seal as best you can.  Using a sharp knife or long piece of dental floss, cut into roughly 1 inch pieces, you should get about 12.  Place each roll into a greased 13″ x 9″ pan, almost touching next roll.  Cover and let rise 30 – 45 minutes.

Bake at 375 degrees for 20 – 25 minutes.  Cool in pan 10 – 15 minutes.

Top with icing made with 1 cup powdered sugar, 1-2 Tbsp milk and 1/2 tsp vanilla and serve!

I haven’t iced these yet, but we aren’t having them until tomorrow morning.


Chocolate Fillers  (from the back of a Log House chocolate chips bag)

3/4 cup butter, softened

1 cup brown sugar, packed

1/2 Tsp salt

1 1/2 cups all purpose flour

1 cup quick oats

1 can sweetened condensed milk

1 cup chocolate chips

Preheat oven to 350 degrees.

Cream butter, brown sugar and salt.  Blend in flour and oats until crumbly.  Press about 2/3 of the mixture into the bottom of a 13″ x 9″ pan.  Heat condensed milk and chocolate chips in a sauce pan until smooth.  Pour over base in dish, spreading to the edges.  Top with remaining crumbs, press lightly.

Bake 30 – 35 minutes or until golden brown.

Cut into however many pieces you want, I went with about 12 bars.

VERY good!!

Anyway, that’s it for now.  Not sure what I’m making tomorrow, but I had so much fun today, I just might have to cook again tomorrow!!

Oh, and while I was waiting on various machines to do their thing, I made some jewelry…

I finally finished this one, started it months ago but wasn’t sure where I was going with it until I found these cool plastic spike beads, then it all sort of came together!  It’s a pin/pill bottle necklace.

Another one I started a couple weeks ago, did the wire wrapping/beading around the outside edge today.

And made this from start to finish today.  Some cool aluminum chain, lots of little crystals and some cook brass coins, and viola, pretty  earthy bracelet!

So, until tomorrow, 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 170-173

June 24, 2012 at 9:28 pm (Food) (, , , , , , , , , , , , , , , , )

Wow, I took quite a break this time.  So sorry to my friends out there!!  I feel like I let you guys down!  I certainly didn’t mean to take that much time off, it just got away from me.

So, let’s see…  my last post was Wednesday, what’s happened since then?

Thursday, nothing special, the usual, Mike’s late night, James worked, William and I ordered pizza for the second time this week.  I know, I’m being SO lazy!

Friday, Mike stayed home, couldn’t sleep Thursday night, so he and William hung out for the day.  They went to the comic book shop, got boxes for their growing collections.  Went to Cold Stone Creamery, I was HIGHLY upset with them!  I had been practically begging to go last weekend, and we talked ourselves out of it.  BUMS!!!  We had Taco Bell for dinner, talk about lazy!  But, in my own defense, it was pouring down rain, and all the meat in the house was frozen, so we had to eat something, and I didn’t want pizza for a third time!  Picture if you will, me in the car at the drive through, with an umbrella sticking out of the window so I can actually place my order.  Wish someone had been brave enough to stand out in the rain long enough to take THAT photo!

So let’s see, Saturday is always movie night, unless the boys decide to play video games instead.  We actually watched four movies I think, had munchie type foods, which I will share in a minute.  Mike figured out how to hook his computer up to the new monster TV, so we can do Netflix, or things we’ve bought from iTunes, or whatever else he’s got on his computer.  It’s actually pretty cool.  Plus, we made a little trip to Walmart, picked up things for our munchfest, and picked up a combo pack movie of both Sherlock Holmes films, so that’s where we started our evening.  I had forgotten how good the first one was, and the second was just as good, if not better.  William fell asleep during the last movie around 1AM.  I think we turned in around 1:30, heard James come in from work, but was too lazy to get up, get dressed and say “hi”.  So, recipes:

BBQ Meatballs and Sausages

1/2 bag Great Value frozen homestyle meatballs

1 pkg Lil Smokies cocktail sausages

1/2 LARGE jug Sweet Baby Ray’s BBQ sauce

Put all this into a crock pot, cook on LOW 8 hours or HIGH 4 hours.  Serve about 6 meatballs and 6 sausages in a bowl, or put out toothpicks and let everyone help themselves, depends on your setting.  These are really good for a party, at which the toothpick idea is best.

We also had frozen Taquitos, Pizza Rolls, chips and dip…  OOO, I can give you that recipe, too!

French Onion Dip

1 x 2 cup container sour cream

1 package dry French onion soup mix

Mix the soup mix into the sour cream, put it in the fridge for about an hour before serving.  Serve with rippled chips!

And we also had root beer floats…

Root Beer Float

Put one large scoop vanilla ice cream into a large mug or glass, pour over root beer carefully, it will foam up a LOT (the foam actually tastes kind of good), you can scoop off the foam so you can fill up the root beer.  Top with whipped cream and serve!

And of course, I had my usual fresh fruit cup later in the evening.  I still have cantaloupe, honey dew and grapes in the fridge, and today I picked up a pineapple, going to see if I can get James to cut it up for me tomorrow.

So that was it for yesterday!  Today, I cooked, and cleaned, and cooked some more!  Got lots to share!!

Chicken Cordon Bleu Casserole (updated version!)

3 large boneless skinless chicken breasts

1 pkg diced ham

1 pkg sliced Swiss cheese

1 family sized can cream of mushroom soup

1 tbsp milk

2 boxes chicken flavored stuffing mix

3 cups water

1 stick butter

Clean chicken of any leftover skin or fat, cut into small bite sized pieces.  Mix in diced ham, and set aside.

Pour stuffing mix into a large bowl.

Put water and butter in a microwave safe measuring cup, heat on high 4-5 minutes or until hot and butter is completely melted.

Pour over stuffing and mix very well, making sure all liquid is absorbed.  Spoon into pans of choice.  Usually, I do this as one dish in a 9″ x 13″ baking dish, but tonight I was feeling a little adventurous, so I used four small individual casserole dishes and one 8″ x 12″ glass casserole.  I put about 2 heaping spoonfuls of stuffing in the bottom of each small dish and spread it out, then put the rest in the larger dish and spread it out.

I ppread about 2 heaping spoonfuls of chicken and ham over each small dish, and the rest over the large dish.

I got to get extra cheesy tonight since I needed to cover everything with cheese, so each small dish got two slices overlapping, and the large dish got the usual 8 slices overlapping.

Mix the soup and milk together in a bowl.

I spread two heaping tablespoons over the small dishes, and the rest over the large dish.

Bake at 350 degrees for 1 hour.  If using these small dishes, might I suggest that you let them sit about 15 minutes before serving, they are VERY hot!

The extra cheese and the diced ham made this SO much better than the original recipe!  Next time, I’m thinking I need to kick it up just a little more and maybe add some bacon and use ranch dressing somehow instead of the soup.  This just has SO much potential!

After dinner, I worked on making some things for lunches and such for this week, so here are a couple more recipes for you:

Grilled Pork Egg Rolls

3 grilled pork chops (I did mine on my George Foreman grill, since it’s POURING down rain!)

9 egg rolls wrappers (because that’s all I had left, I really could have used a whole package, which I think is 20)

About 1/4 head of cabbage, shredded very fine (I used the electric chopper)

About 25-30 baby carrots, shredded very fine

1/2 tsp ground ginger

1/2 tsp garlic powder

Soy sauce to taste (I just sprinkled until it looked and tasted right to me, maybe 3 tbsp?)

Chop pork chops into roughly 1/2″ slivers.

Mix the shredded cabbage, shredded carrots, chopped pork and spices in a large bowl.  Allow to set in the fridge for about an hour if you have the time, let all the flavors combine before stuffing your egg rolls.

Place one wrapper on a plate, fill with about 2 tbsp filling, NOT heaping!

Fold up bottom first.

Fold in sides next.

Dampen point with water, and roll.  Set aside until ready to fry.

Put vegetable oil in a large skillet, and heat over medium heat.  Cook about 3 minutes per side, or until golden brown and crispy.

Serve with duck sauce, soy sauce or sweet and sour sauce, that’s completely up to you!  These are great reheated, best if refried, but can be heated in the oven.  I don’t recommend reheating in the microwave, but you can if you want.

And last but not least, I made my newest favorite dish…

Roasted Brussels Sprouts

1 carton Brussels sprouts (I find them in my produce section, I think the carton is about a pound)

1/4 cup chopped pecans

1/4 cup bacon bits, or crispy bacon pieces

4 Tbsp honey

2 Tbsp butter

Remove ends and loose leaves from sprouts.  Cut small sprouts in half, medium sprouts in quarters, and large sprouts into 8 wedges.  Set aside.

Melt butter in a medium skillet.  Add chopped sprouts, cook until lightly browned and sizzling.  Add in nuts, bacon bits and honey, mix well, cook about 2 minutes more.  Remove from heat and put in oven safe dish with cover.  Cook at 350 degrees for 1 hour.  Serve hot!

So, that’s it for today!  Finally got through it all.  Hopefully I won’t have any more big breaks and get back to being regular with my postings.

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

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The Great 2012 Cooking Extravaganza! Day 160

June 11, 2012 at 7:43 pm (Food) (, , , , , , , )

Hello again friends, and welcome back!  Happy Monday everyone!!  Hope your week has started off well, I know mine has!

William is out of school, and already bored, but Mike gave him some things to do today, which helped a little.  He had to unload the dishwasher, get the mail, and read for an hour.  I know, that killed maybe an hour and a half of his day, but he handled it really well.  James was home with him, but he worked late last night, so he didn’t even get out of bed until noon!  Glad we’re not paying him to babysit, that wouldn’t work out for anyone!!  William does have a summer reading list from his new school, but it’s only two books, that won’t last long, although he does have to write a report on one of them, that could be a challenge!  Of course, we don’t have the books yet, but next week I hope!

Good days at work for both Mike and I, nothing earth-shattering going on, just normal work stuff.  Sorry, not a lot of excitement…

So on to the recipe of the day!  Tonight, I had some thawed chicken and some fresh veggies and a little leftover rice, so:

Oriental Chicken with Veggies

4 boneless skinless chicken breasts

4 Tbsp soy sauce (because that’s all I had left, could have used a little more)

2 Tsp ground ginger

1 Tbsp minced garlic

1 cup fresh or frozen peas (NOT canned!)

1/2 cup chopped carrots

1/2 cup chopped green peppers

2 cups leftover cooked rice

Trim any excess skin or fat or tendons from the chicken breasts, and cut into bite sized pieces.  Put in large skillet with soy sauce, garlic and ginger.  Cook over medium heat until cooked through.  Add in veggies, and cook about 5 minutes, or until veggies are hot but not mushy.

Reheat rice in the microwave for about 3 minutes.  Divide into four servings, top with 1/4 of the chicken and veggie mixture, pour over a little of the sauce from the pan, and serve!

That’s it for today!  Sorry, not feeling as talkative, got things to do, so I’m off!

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

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The Great 2012 Cooking Extravaganza! Day 148

May 29, 2012 at 7:53 pm (Food) (, , , , , , , , )

Hello again friends, and welcome back!  Hope your week is starting off well.  At least it’s a short week, right?!

Well, I logged in to find a nice little surprise…  I’ve been nominated for a blogger award!  It’s a badge (which I can’t figure out how to add to my blog here!), and a really nice way to acknowledge the blogs you love, so I figure what the heck!  So I’m supposed to nominate my five favorite blogs, and let them know, which I did.  Then I’m supposed to share them with my followers, so here goes:

And I need to share a random thing about myself….  hmmm….  people always ask me where they can get my hair color, and I tell them you have to have my parents!  LOL

So here’s my badge:

I absolutely cannot figure out how to add this to my blog anywhere, I’m sure it’s ME, not this blog host, I can be a little technically challenged.

So I think I hit all the points…  I certainly hope so!  It’s kind of cool to be recognized for something I’m actually enjoying!

Now that’s over with, on to tonight’s actual post!  Tonight I experimented a little, and then threw in some traditional stuff, and ended up with something versatile that everyone could enjoy how they saw fit.  Here’s the recipe:

Asian Style Shredded Chicken

5 boneless skinless chicken breasts

1/4 cup soy sauce

1 Tsp ground ginger

1 Tbsp garlic powder

1 packet chicken Flavor Boost

1 quart water

Yep, you guessed it, headed for the crock pot again!  Place chicken breasts (frozen or thawed doesn’t really matter, but I usually start with frozen) in crock pot.  Mix remaining ingredients in a pitcher until well blended, pour over chicken.  Cook on LOW 8-10 hours.  Remove chicken from pot and sort of squish it with a fork, it should literally fall apart, not a whole lot of shredding actually needed.  Pour a few spoonfuls of the juices from the pot over the shredded chicken just to give it some extra flavor and a little moisture, and serve!

Mike and William put some on a tortilla with a little rice and cheese, and called it an Asian burrito.

I put mine in a bowl with some rice and some leftover green beans and peas, sprinkled on a little more soy sauce and a little freshly ground pepper over the top, and had a nice easy meal.

And because I cooked so much, there is plenty left for lunches and such tomorrow!

I have to tell you, it smelled wonderful when I first walked into the house this evening, like a Chinese restaurant without the grease!  This would make really good fried rice, or mixed with some fresh cabbage and some wonton or eggroll wrappers would make nice bite sized appetizers or egg rolls.  Hmmm…  might have to stop by the grocery on the way home tomorrow!  That actually sounds really good!

So, good day all around!  William had a good day at school.  James is off to work.  Mike is feeling more chipper than usual tonight.  And I had a pretty good day on the job, plus came home to a nice meal and an empty dishwasher.  Who could ask for more!

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

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The Great 2012 Cooking Extravaganza! Day 65

March 7, 2012 at 12:12 am (Food) (, , , , , , , , , , , )

Hello again, and welcome back!  Thank you for joining me on this adventure!!  🙂

I have to say, tonight’s meal was REALLY good!  Everyone got something they liked, the main dish was a nice surprise for some (William, of course), and the sides were really easy PLUS yummy.  So here was our menu:

Lemon Herb Chicken

4-5 boneless skinless chicken breasts

1 carton chicken broth (Great Value brand, of course)

3 cloves garlic, minced (or 3 Tbsp minced bottled garlic)

3 Tbsp olive oil

1 Tsp salt

1 Tsp pepper

1 Tsp rosemary, dried

1 Tsp Thyme, dried

1/4 cup lemon juice

3 Tbsp soy sauce

Put everything in a crock pot, cook on LOW 7-8 hours.

Turn off the heat, and remove about 2 cups of the broth, straining it before you put it in a sauce pan.  Mix 3-4 Tbsp corn starch with 1/2 cup cold water, and add this mixture to the strained broth.  Bring to a simmer, stirring and cooking until sauce is thickened.  Remove chicken from pot, place on serving platter, serve with sauce on the side.

We also had Kraft Mac N Cheese (because I scored two free boxes from their Facebook page a couple weeks ago), frozen broccoli (PictSweet brand, was actually pretty good for frozen, not mushy), and peas.

All in all, a good meal!

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

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