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

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

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

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

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

And I did my nails for Halloween!

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

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

Monday

Grilled pork chops

6 boneless skinless pork chops

Everglades original seasoning (the green one)

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

Steamed veggies, the usual, broccoli and peas.

Tuesday

Alfredo Chicken Pasta

2 boneless skinless chicken breasts

1 jar alfredo sauce

1 box Dream Fields angel hair pasta

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

Steamed veggies, broccoli, peas and carrots…

Wednesday

Pot Roast

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

1 pkg french onion soup mix

1 quart water

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

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

Baked Potatoes

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

Thursday

Jet’s pizzza

Friday

Sonny’s BBQ

Saturday

Free for all!

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

Sunday

Kim’s Chicken Casserole

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

2 packages stove top stuffing mix

12 slices Swiss cheese

2 cans cream of mushroom soup

Pre-heat oven to 350 degrees

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

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

Mix chicken with soup.

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

This serves 6 – 8 people

Glazed Carrots

1 C frozen crinkle cut carrots

2 Tbsp butter

1/4 C brown sugar

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

Peas

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

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

See you next week!!

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The Great 2012 Cooking Extravaganza! Day 285 – 291 (Week 42)

October 21, 2012 at 10:18 pm (Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , )

WOW, can you believe, I’ve been at this since January 2nd, 42 weeks now!  I’ve never stuck with any project this long, unless you count marriage as a project, but I have help there.  This one has been almost all mine!

So, this past week, let’s see…

Mike’s “wonderful” co-worker left, so he’s a happy camper.  Taking on her clients, rearranging his schedule to fit them in, I think it’s going to be much cooler for him, he’s been bored for a while.  He already seems happier at home, too, so that makes ME happy!

William had a good week at school.  Short week because it was the end of the grading period, so he got Friday off.  He slept in, and didn’t really do much, says he was bored.  Wish I had known they were going to end up postponing my review until this coming Tuesday, I would have taken the day off to hang out with him!  He hung out with his best buddy for half the day Saturday and Sunday, so I think that made up for the boring Friday.  Back to school tomorrow…

My week was kind of fun!  Organized a Boss’ Day celebration on Tuesday, pulled together 6 groups that all do the same thing, just for different managers, but all under one senior manager.  Have to say, I won’t do it again, too many negative people where I work, but the folks that participated were great!!  Then, on Wednesday, my new friend at work decided the job just wasn’t for her, so she quit.  Kind of sucks, she was fun!  The rest of the gang is pretty cool, so we’ll be OK and all, but I was a little bummed.  And I was the only one she came to say goodbye to, so I hope she finds a way to keep in touch!  Work itself is starting to settle into a routine, I feel more comfortable, actually looking forward to my first review as an employee and not a temp!!

And we won’t even talk about James, he’s never here anymore, kind of feels like a boarder rather than my kid.  Oh well…

Mike and William vacuumed today, that was cool.  I swept and mopped the kitchen floor, my back was killing me!  But the kitchen feels so much nicer now.  Scooped the cat box, changed the paper we keep under it (she misses sometimes, but she’s getting much better since we got the new litter box!).  Finished laundry early, that was nice.  So chores done early, I spent the rest of the day beading!  Check out my first bead embroidered cuff…

Anyway, on to the food!  That’s why we’re all here afterall!  We ate out a couple of times, got a little lazy, but we’ve all committed to eating at home more, so I guess we needed to have this week to make that choice.

Monday

Free for all!

We had all the leftovers from the weekend, the pizza muffins, meatball muffins, pigs in a blanket, rolls, veggies, etc., so we sort of had to have a little bit of everything to clean out all the bags and containers from the fridge!

Of course, I still wanted to make something, and I had picked up a couple of sweet onions on my last shopping trip, so I made…

Onion Straws

2 large sweet onions

1 cup flour

1 Tsp salt

1 Tsp pepper

Cooking oil for frying

Remove outer skin from onions, leaving root side on to keep the onion together.  Using a Mandolin type slicer, slice the onion VERY thin, place on paper towels to remove some of the excess liquid.  Let sit for about 10 minutes.  Separate onions as much as possible, put into a large wide shallow bowl, sprinkle over flour, salt and pepper.  Mix well, trying to separate as much as you can without pulling each onion out individually.  You will end up with these cool little lumps that kind of look like mini bird nests when you fry them.

Heat some cooking oil in a large skillet over medium to medium low heat, I set my stove on about 4.  Pull out some small clumps or individual onion strands, add them a few at a time into the oil, and cook a couple minutes on each side, or until golden brown.  Remove to a plate or bowl lined with paper towels, sprinkle with salt if desired.

Tuesday

Pizza hut – Mike got a special offer in his e-mail, 2 large 3 topping pizzas delivered for $8 each, so we had to…

But I HAD to do something, so I made up my fruit salads for the week.  I had papaya, red and green grapes, and a red pear.

Wednesday

Italian Chicken Pasta

2 boneless skinless chicken breasts

1 pkg Italian flavor Philadelphia cooking cream

1 Pkg Dream Fields angel hair pasta

Salt and pepper to taste

Trim any excess skin or fat from the chicken, cut into small bite sized pieces.  Heat a couple tbsp of cooking oil in a skillet over medium heat, add chicken and cook until no longer pink.

Meanwhile, boil the water for the pasta.  This pasta takes literally 6 minutes to cook, so don’t start it too soon!  Once the chicken is cooked, drop your pasta into boiling water and set your timer for 6 minutes.

Add the cooking cream, salt and pepper to the chicken pan, stir it well, the cream will liquify.  Reduce heat to low until pasta is done.

Drain the pasta, and add it to the chicken pan, toss with tongs, and serve!!

We also had some side stuff, like chopped tomatoes, steamed broccoli and steamed peas, so we made this into a make-your-own-bowl kind of night.  Everyone got chicken with sauce and pasta, but then we could each add what we wanted, so I had tomatoes and broccoli in mine, Mike went for just broccoli, William added peas to his, so we all got a good meal!

Thursday

Chicken Bacon Ranch Wraps

2 boneless skinless chicken breasts

1 lb bacon

8 soft taco size tortillas

1 pkg ranch dressing mix

Prepared ranch dressing

Cut bacon into small pieces, cook over medium heat until crispy, remove to paper towel lined plate, and set aside.

Trim excess fat and skin from chicken, and cut into small bite sized pieces.  Saute in a few tbsps of the bacon grease over medium heat until cooked through.  Add in 1 pkg ranch dressing mix, mix well until you have a sort of ranch sauce in the pan, remove from heat to serving bowl.

Spoon about 2 – 3 Tbsp chicken into a tortilla, sprinkle over 1-2 Tbsp crispy bacon pieces, squirt on a little bit of prepared ranch dressing and add some shredded cheese if desired (or some leftover onion straws, that was YUMMY!), roll up and serve!

Friday

Five Guys burgers…

Saturday

Meatball Subs

Remember all those meatballs I made last weekend, (2 lbs worth!), well, we still have a few left, so I put them in the crock pot for about an hour with a jar of spaghetti sauce, cooked them on HIGH, and put them on some steak rolls with shredded cheese…  YUM!  And a nice change from our usual Saturday night over-indulgence.

Then we had microwave chocolate chip cookies with a big scoop of vanilla ice cream on top, OH YEAH!  Wish I had gotten a couple of photos… oh well!

Microwave Chocolate Chip Cookies

1 Tbsp melted butter

1 Tbsp white sugar

1 Tbsp brown sugar

1 Egg yolk

3 drops vanilla

Mix these together in a small bowl.

Add in 1/4 cup flour and mix well.

Add in 2 Tbsp chocolate chips and mix again.

Spray a ramekin or small bowl with butter flavor cooking spray, put your cookie dough into this prepared bowl.  Cook on HIGH 50 seconds.  Top with a scoop of ice cream if desired, or whipped cream, or nothing!  They are great by themselves!!

Sunday

Chocolate Chip Pancakes

Yes, we had Sunday breakfast, and it was GOOD!

1 3/4 C flour

2 Tbsp sugar

2 Tsp baking powder

1/4 Tsp salt

1 egg, lightly beaten

1 2/3 cups milk (I like mine a little thinner, the recipe actually called for 1 1/2)

3 Tbsp vegetable oil

1/2 cup chocolate chips

Mix everything together in a large bowl, mix well!

Heat a large skillet over medium heat, about a 4 on my stove.  Pour about 1/2 cup at a time of your batter into the skillet, cook about 1 minute per side, or until golden brown.  Remove to a serving plate, butter while warm, serve with syrup! (and bacon of course!!)

Grilled pork chops

6 boneless skinless pork chops

Everglades original seasoning (the green one)

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

Stuffing

I made chicken flavor box-mix stuffing, because that’s what I had, and that’s what Mike wanted tonight.  Made to package directions in the microwave while the chops were cooking, worked out well!

Glazed Carrots

1 C frozen crinkle cut carrots

2 Tbsp butter

1/4 C brown sugar

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

Peas

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

Green Beans with Almonds

1 bag frozen cut green beans

4 Tbsp butter cut into pieces

About 3 Tbsp slivered almonds

Put the green beans and butter in a large microwave safe bowl.  Microwave on HIGH 7 minutes.  Add in almonds, let sit while completing the rest of the meal, serve warm!

So that’s it for this week.  I’m off tomorrow, looking forward to having the place mostly to myself, working on my second bead embroidered cuff, started it before I finished the last one, and I’m really excited!  I’ll have some photos later in the week…

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

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The Great 2012 Cooking Extravaganza! Day 107

April 18, 2012 at 12:10 am (Food) (, , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!!  Hope you are having a terrific Tuesday!  I know I am!!!  🙂

Started my day getting William a good breakfast so he would be ready for FCAT’s.  Two whole weeks of testing, reading, science, math, I feel bad for the kids!!

Then, I went off to an interview with a temp agency, took a typing test (think I came in around 50 WPM, which is actually good for me, I’m NOT a typist!), data entry (no idea what I scored, but her words were “I can see you’ve done data entry before!”), and talked about a job with a company that manages foreclosed homes, doing things like arranging cleaning, arranging yard work, arranging maintenance, etc.  Thought it went well, she said she was sending this company my test results and resume, she would let me know…  well, about an hour later I get a call, can I come for an interview tomorrow morning!  So I guess I look good on paper, now I just have to impress them in person!  I just need someone to let me in the door, and let me show what I can do, and I know I can do any job I put my mind to!  And this one actually sounds interesting to me!  I am SOOO ready for something different.

So, since I spent about an hour yesterday chopping up fruits and veggies, I knew I had to make something good for dinner.  BUT, since it’s officially William’s birthday today, and he got cash, he wanted to go shopping first.  So off to Game Stop we went, after picking James up from work (so after 5), hit rush hour traffic, hit every light we possibly could, at least there wasn’t a line at the store!  He picked a game, ended up being the wrong game, but we can take it back tomorrow, and this time he knows what he wants!

Anyway, got home after 6, no idea what I was making, but I knew I had partially thawed hamburger to work with, so:

Hot Brown and Lumpy (yeah, I’m looking for a better name!)

1 pound hamburger

1 pound noodles of choice, cooked to package directions (I had leftover egg noodles from a couple nights ago)

2 cups water

6 Tbsp brown gravy mix

Brown hamburger, crumbling very well while it’s cooking, drain any excess fat.  Return to pan, add water and gravy mix, simmer about 10 minutes or until thickened.  Add in cooked noodles, mixing well, simmer just until everything is heated through.

We had broccoli, cauliflower and carrots mixed together as one side dish, peas as a second, fresh salad (lettuce, cabbage, cucumber, carrots, green pepper, tomato) and fresh fruit salad (pineapple, papaya, grapes).  Everything tasted awesome!!

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

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The Great 2012 Cooking Extravaganza! Day 105

April 16, 2012 at 12:41 am (Food) (, , , , , , , , , , , , )

Hello again friends, and welcome back!  I’m sorry to say, but I took another day off…

We spent the day with my folks, celebrating William’s birthday just a little early.  He got a cool new Lego set, which he built in less than half an hour of course, but he really enjoyed it!  And he still has a card to open on his actual birthday, with cash in it, and he’s saving to buy himself a TV, so I think he’ll be really happy with it!  And he usually gets cards with money from two other relatives, so maybe he’ll have enough by the end of the week!  I’m jealous!!!

Anyway, this is going to be a really short post, since I have nothing for you tonight…  unless, I give you the recipe for William’s favorite birthday cake!  I shared it with my mom, who actually made this for us all, and it was AWESOME!  Yeah, I’ll give you that!!

Emeril’s Tres Leche Cake

Recipe courtesy Emeril Lagasse, 2002

Ingredients

Cake:
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

Icing:
3 tablespoons water
3/4 cup granulated sugar
3 large egg whites
1 ripe mango, peeled, seed removed, and thinly sliced
1 ripe papaya, peeled, seeds removed, and thinly sliced

Directions

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running
and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter
does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high
speed.  Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the
heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the
heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup
has been added, the mixture cools, and a glossy icing forms.

To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and
papaya slices over the top and serve.

I don’t have photos, sorry, but this cake is AMAZING!!  You’ve got to try it!

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

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