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

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

Hello again friends, and welcome back!!

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

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

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

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

So, on to the food….

Garlic Pork with Rice and Peas

4 boneless pork chops

1 cup frozen peas

1 container garlic flavor Philadelphia cooking cream

Rice made in your rice cooker or stovetop

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


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



Glazed Carrots

1 Cup frozen carrots

2 Tbsp brown sugar

1 Tbsp butter

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

Coconut Curry Chicken

3-4 boneless skinless chicken breasts

2 cans coconut milk

1 box Golden curry mix

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




Chicken Flavored Rice

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

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

Spaghetti and Meatballs

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

Pot Roast

1 3-4 pound pot roast

1 box beef stock

1 packet beef Flavor Boost

1 packet French Onion soup mix

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

Home Made Beef and Rice Burritos

1 pound ground beef

2 cups water

1/2 cup taco seasoning

2 cups leftover rice

1 can black beans, rinsed and drained

1 can enchilada sauce

2 cups shredded cheese

8 tortillas

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

Heat oven to 350 degrees.

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



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

Bacon Cheeseburger Muffins

1 pound bacon

1 pound ground beef

2 cans biscuits

1 cup shredded cheese

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

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

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



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

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

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The Great 2012 Cooking Extravaganza! Day 12

January 14, 2012 at 2:02 am (Food) (, , , , , , , , , , , , , , , , )

Welcome back friends and family!

Tonight’s dinner went over much better than last night’s!  Except for William, everyone liked my take on burgers…

I combined hamburger meat (I think it was ground chuck), onion soup mix and egg, then turned it into patties and cooked them on the George Foreman grill.  (I have to say, I like cooking on that thing, but I’m not liking the clean up!  There must be a trick I’m missing…)  Then, I sliced up some fresh pineapple and grilled a few of the slices as well.  I picked up some fresh made hard rolls at Walmart and sliced those open instead of pre-made hamburger rolls, which are sort of bland.  Then everyone got to pick what kind of cheese they wanted on their burger, American, Swiss or cheddar, the onion burger, grilled pineapple if they wanted it, and then whatever sauce they wanted.  Most of us thought the burgers were really good, but William said the soup flavor was too strong, so he had a sandwich and a salad.

Oh yeah, I made a HUGE salad to go with our burgers, but I’m getting smarter…  I chopped up green onion, green pepper, cucumber, tomato, carrot and celery to go with the lettuce, but I put them each in separate containers so everyone could have what they wanted on their salad, too!  (Yeah, I have a house full of picky eaters, but I’m learning how to get around them! LOL)

And on the stove now, I’m making rice custard pudding, which should take a couple of hours according to the recipe, so I’ll have to let you know tomorrow how it turned out!

Here’s the recipe:

4 cups milk divided

1/2 cup uncooked long-grain rice

1/4 cup butter

3 eggs

3/4 cup sugar

1 tsp vanilla

1/4 tsp salt

1/2 tsp ground nutmeg

In the top of a double boiler, combine rice and 2 cups milk.  Cook, stirring occasionally over boiling water until rice is tender and most of the water has evaporated, about 45 minutes.  Stir in butter.

In a mixing bowl, beat eggs, blend in sugar, vanilla, salt and 2 cups milk.  Stir into hot rice mixture.  Pour into a lightly greased 2 qt. casserole and top with nutmeg.  Bake at 350 degrees for 50 minutes or until firm.

Serve warm or chilled.  Leftovers make good breakfast!

Until tomorrow, eat well my friends!

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