1 1/2 lb. red potatoes, cut into bite sized chunks
3 cloves garlic, halved
1 tbl. olive oil
1/2 tsp. salt
In covered saucepan, in enough water to cover, simmer potatoes and garlic until tender. Reserve 1/4 c. water. Drain. Return to pan. Mash with oil, salt and water.
(Sometimes, I like to add a little cayenne pepper for a little spicy fun.)
Tuesday, February 19, 2008
Italian Beef
Here is a great and easy crockpot dinner recipe. It also works great for large groups/get togethers.
1 chuck roast
Italian seasoning
Kosher salt
Fresh ground pepper
1 jar sliced pepperchinis
Sub rolls
Mozzeralla or provolone cheese
Rub roast on both sides with italian season, salt, and pepper. Place in crock pot dump half the jar of pepperchinis (peppers and liquid) over the top. (Use the whole jar if you have two roasts in the crockpot, I do this a lot for large groups and cook two at the same time). Add a little water if you feel that it is needed. Cook on low for 8 to 10 hours. Once it is cooked shred meat (I pull out all the fat as I am shredding). Toast buns in oven with cheese add meat and eat a delicious sandwich.
It can be a little spicy so if are making for children or just people that don't like spicy take out some to all of the peppers before you shred the beef and place them in a dish on the side for those that want them. You can also use whole peppers if you are taking them all out, but you won't get quite as much flavor out of them.
1 chuck roast
Italian seasoning
Kosher salt
Fresh ground pepper
1 jar sliced pepperchinis
Sub rolls
Mozzeralla or provolone cheese
Rub roast on both sides with italian season, salt, and pepper. Place in crock pot dump half the jar of pepperchinis (peppers and liquid) over the top. (Use the whole jar if you have two roasts in the crockpot, I do this a lot for large groups and cook two at the same time). Add a little water if you feel that it is needed. Cook on low for 8 to 10 hours. Once it is cooked shred meat (I pull out all the fat as I am shredding). Toast buns in oven with cheese add meat and eat a delicious sandwich.
It can be a little spicy so if are making for children or just people that don't like spicy take out some to all of the peppers before you shred the beef and place them in a dish on the side for those that want them. You can also use whole peppers if you are taking them all out, but you won't get quite as much flavor out of them.
Monday, February 18, 2008
Preserving Children
In search of something interesting to cook this week I turned to my Ely cooking "bible"--a cookbook the Ely Nevada Stake Relief Society put together back in the 70's. The book is famous around these parts. From Tooele to Alamo, people talk about these recipes. I have stories. Anyway, I stumbled upon this recipe hidden in the sauerkraut section and thought it might give you all a good laugh like it did me. Beware, it's cheesy. Heh, heh.
1 large field
1/2 dozen children
2 or 3 small dogs
Pinch of brook and some pebbles
Mix the children and dogs well together; put them on the field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers. Spread overall a deep blue sky and bake in the sun. When brown, set in the bathtub to cool.
Yup, it's really in there. The good old Ely cooking bible. The recipes that follow are "How to Preserve a Husband" and "Husband Conserve." I'll post these if anyone is interested. :) There are some great small town recipe gems in here such as, "Tuna and Cornbread Casserole" and "Green Tomato Mincemeat." Yum. Now that I've mocked something many hold sacred in my desert village I'll do the cookbook some justice and post a good recipe it contains. More to come. . .
1 large field
1/2 dozen children
2 or 3 small dogs
Pinch of brook and some pebbles
Mix the children and dogs well together; put them on the field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers. Spread overall a deep blue sky and bake in the sun. When brown, set in the bathtub to cool.
Yup, it's really in there. The good old Ely cooking bible. The recipes that follow are "How to Preserve a Husband" and "Husband Conserve." I'll post these if anyone is interested. :) There are some great small town recipe gems in here such as, "Tuna and Cornbread Casserole" and "Green Tomato Mincemeat." Yum. Now that I've mocked something many hold sacred in my desert village I'll do the cookbook some justice and post a good recipe it contains. More to come. . .
Friday, February 15, 2008
Parmesan Chicken Nuggets
Okay, these are amazing. I love them. They are super easy to make. They take about 15 minutes to prepare and 15 minutes to cook. Super easy and fast and rather tasty.
1 cup dried bread crumbs
1/2 cup grated Parmesan cheese (I use closer to a full cup because I LOVE cheese)
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
3/4 cup butter, melted
2 1/2 pounds boneless, skinless chicken breasts cut into 1 inch cubes
This amount of chicken serves about 8.
Directions:
1. In a shallow bowl, combine the bread crumbs, Parmesan cheese, seasonings. Place in a separate bowl the melted butter. Dip chicken into the butter then roll in the bread crumb mixture.
2. Place on a greased 15 in x 10 in x 1 in baking sheet. Bake uncover at 400 degrees for about 15-20 minutes, or until the juices run clear.
You can eat them plain or dip them in your favorite sauce. Jeff and I really like honey mustard with chicken nuggets so that is what we used. I am sure they would be good with barbeque or whatever sauce you desire!
1 cup dried bread crumbs
1/2 cup grated Parmesan cheese (I use closer to a full cup because I LOVE cheese)
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
3/4 cup butter, melted
2 1/2 pounds boneless, skinless chicken breasts cut into 1 inch cubes
This amount of chicken serves about 8.
Directions:
1. In a shallow bowl, combine the bread crumbs, Parmesan cheese, seasonings. Place in a separate bowl the melted butter. Dip chicken into the butter then roll in the bread crumb mixture.
2. Place on a greased 15 in x 10 in x 1 in baking sheet. Bake uncover at 400 degrees for about 15-20 minutes, or until the juices run clear.
You can eat them plain or dip them in your favorite sauce. Jeff and I really like honey mustard with chicken nuggets so that is what we used. I am sure they would be good with barbeque or whatever sauce you desire!
Wednesday, February 13, 2008
Salsa Chicken Nachos
Probably not the most healthy of dinners, but oh, so tasty. Great for parties.
1 lb. Velveeta cheese
1 lb. chicken, cooked & shredded
16 oz. salsa
1 can cream of chicken soup
1 can cream of mushroom soup
1 4oz. can green chilies
1 can chopped olives
Combine and cook in crock pot on low for about 3 hours. Serve with chips.
1 lb. Velveeta cheese
1 lb. chicken, cooked & shredded
16 oz. salsa
1 can cream of chicken soup
1 can cream of mushroom soup
1 4oz. can green chilies
1 can chopped olives
Combine and cook in crock pot on low for about 3 hours. Serve with chips.
Slop Slop Sloppy Joes - Laurel's
Slop Slop Sloppy Joes
This was named by Trevor and he requested that I post this recipe.
I never really measure anything so I am just describing measurements. Trust me if you follow these directions it will work out.
1 lb. to 1.5 lbs. lean hamburger
2 to 3 soft shakes of garlic powder
about 1/2 an onion chopped fine
Brown together with some salt and pepper. I drain the grease and wash the hamburger too. Then I think I bet I just washed off the garlic powder so I give another shake into the washed browned mixture.
Tomato Mixture
1 can of Campbells Tomato Soup
1/8 cup ketchup
1 Tablespoon Worchestershire Sauce
2 to 4 Tablespoons brown sugar
2 Tablespoons sugar
1 tablespoon mustard - regular, brown or spicey they all give a little different flavor. I usually use regular or brown.
1 Tablespoon vinegar - white or regular vinegar. I've even used red wine vinegar and it seemed okay.
Mix the tomato mixture with the browned hamburger mixture. Let it simmer together stiring often for about 10 to 15 minutes. It should simmer to a nice consistency of a non-runny sloppy joe mixture. If it is too runny just let the excess liquid simmer out. JUST REMEMBER TO KEEP STIRING IT OR IT WILL BURN.
You can prepare it in a frying pan on the stove or in an electric frying pan.
GOOD LUCK
This was named by Trevor and he requested that I post this recipe.
I never really measure anything so I am just describing measurements. Trust me if you follow these directions it will work out.
1 lb. to 1.5 lbs. lean hamburger
2 to 3 soft shakes of garlic powder
about 1/2 an onion chopped fine
Brown together with some salt and pepper. I drain the grease and wash the hamburger too. Then I think I bet I just washed off the garlic powder so I give another shake into the washed browned mixture.
Tomato Mixture
1 can of Campbells Tomato Soup
1/8 cup ketchup
1 Tablespoon Worchestershire Sauce
2 to 4 Tablespoons brown sugar
2 Tablespoons sugar
1 tablespoon mustard - regular, brown or spicey they all give a little different flavor. I usually use regular or brown.
1 Tablespoon vinegar - white or regular vinegar. I've even used red wine vinegar and it seemed okay.
Mix the tomato mixture with the browned hamburger mixture. Let it simmer together stiring often for about 10 to 15 minutes. It should simmer to a nice consistency of a non-runny sloppy joe mixture. If it is too runny just let the excess liquid simmer out. JUST REMEMBER TO KEEP STIRING IT OR IT WILL BURN.
You can prepare it in a frying pan on the stove or in an electric frying pan.
GOOD LUCK
Tuesday, February 12, 2008
Easy Crock Pot Chicken Tacos
3 to 5 Chicken breast
Packet taco seasoning
1 to 2 cups Water
soft or hard shell tacos
Favorite taco toppings:
sour cream
cheese
refried beans
lettuce
tomatoes
onions
Cook chicken, water and seasoning in crock pot for 8 to 6 hours. Shred chicken 20 minutes before serving.
Packet taco seasoning
1 to 2 cups Water
soft or hard shell tacos
Favorite taco toppings:
sour cream
cheese
refried beans
lettuce
tomatoes
onions
Cook chicken, water and seasoning in crock pot for 8 to 6 hours. Shred chicken 20 minutes before serving.
Monday, February 11, 2008
Salmon?
I am not a big fan of salmon but Chad and Easton are, so I was thinking for Valentines day that I would make salmon for dinner. I only know how to make it one way. So if anyone has any good salmon recipes could you please post those ideas for me.
Friday, February 8, 2008
Crock Pot Italian Chicken
4-6 Chicken Breasts
1 Can Cream Of Chicken
1 Envelope of Italian Salad dressing mix
1/4 Cup Butter
1/2 Cup Sour Cream
Place Chicken in crock pot, pour soup and dressing mix over chicken. Stir. Cut in Butter cook low 6-8 hours. Just Before serving mix in Sour cream.
Serve over rice or egge noodles.
Another version of this recipe has Cream Cheese
so you use soup, 1 pkg cream cheese and seasoning.
1 Can Cream Of Chicken
1 Envelope of Italian Salad dressing mix
1/4 Cup Butter
1/2 Cup Sour Cream
Place Chicken in crock pot, pour soup and dressing mix over chicken. Stir. Cut in Butter cook low 6-8 hours. Just Before serving mix in Sour cream.
Serve over rice or egge noodles.
Another version of this recipe has Cream Cheese
so you use soup, 1 pkg cream cheese and seasoning.
Thursday, February 7, 2008
Crock pot dinners
I am in the need of dinners that I can throw into the crock pot in the morning and that will be done 8 hours later. There are quite a few nights when we are running to gymnastics, scouts, soccer, soon baseball, etc and thought if any of you have good recipes that it would make dinner time easier. If you have any please post. Thanks Nicole
Thursday, January 31, 2008
Fruit Pizza Dessert
I guess this is a bit out of season, but occasionally I need to feel like sunshine is coming during the long winter months! I made this with a group of preschool kids today and they had a great time with the different fruits and colors. So yummy. Use whatever fruits you like. And really, feel free to be creative with the fruit arranging--this recipe is rather detailed. :)
4 ounces cream cheese, softened
1/2 cup butter or margarine
1 1/4 cups flour
1/4 teaspoon salt
1 recipe Cream Cheese Topping (below)
2 cups sliced fresh strawberries
2 kiwi fruit, peeled and sliced
3 fresh peaches, sliced, or 1 (11-ounce) can mandarin oranges, drained
In a large bowl combine cream cheese and butter or margarine. Mix until well blended. Add flour and salt. Mix well. Form into a ball, wrap with plastic wrap and chill for at least 1 hour. On a lightly floured surface, roll out dough to form a 12-inch circle. Place in a 12-inch greased tart or pizza pan. Prick the bottom and sides with a fork. Bake at 425 degrees for 12-15 minutes or until golden brown. Remove from oven and cool.
Meanwhile, prepare the Cream Cheese Topping; spoon over crust. Arrange fruits in circles atop the filling, working toward the center of the tart--arrange strawberries around outer edge of pan, then kiwi fruit slices, fresh peach slices or mandarin oranges, and more strawberries in the center. Transport in a cooler. Makes 10-12 servings.
Cream Cheese Topping
12 ounces cream cheese
1/3 cup sugar
1 tablespoon lemon juice
1 cup non-dairy frozen whipped topping
Combine cream cheese, sugar, and lemon juice. Mix until well blended. Fold in whipped topping.
4 ounces cream cheese, softened
1/2 cup butter or margarine
1 1/4 cups flour
1/4 teaspoon salt
1 recipe Cream Cheese Topping (below)
2 cups sliced fresh strawberries
2 kiwi fruit, peeled and sliced
3 fresh peaches, sliced, or 1 (11-ounce) can mandarin oranges, drained
In a large bowl combine cream cheese and butter or margarine. Mix until well blended. Add flour and salt. Mix well. Form into a ball, wrap with plastic wrap and chill for at least 1 hour. On a lightly floured surface, roll out dough to form a 12-inch circle. Place in a 12-inch greased tart or pizza pan. Prick the bottom and sides with a fork. Bake at 425 degrees for 12-15 minutes or until golden brown. Remove from oven and cool.
Meanwhile, prepare the Cream Cheese Topping; spoon over crust. Arrange fruits in circles atop the filling, working toward the center of the tart--arrange strawberries around outer edge of pan, then kiwi fruit slices, fresh peach slices or mandarin oranges, and more strawberries in the center. Transport in a cooler. Makes 10-12 servings.
Cream Cheese Topping
12 ounces cream cheese
1/3 cup sugar
1 tablespoon lemon juice
1 cup non-dairy frozen whipped topping
Combine cream cheese, sugar, and lemon juice. Mix until well blended. Fold in whipped topping.
Coconut Chicken with Mango Sauce
We felt quite tropical eating this the other day. Almost like we were somewhere warm. Almost.
6-8 boneless, skinless chicken breasts
salt
1 egg
1/4 cup evaporated milk
1 1/4 cup flaked coconut
1/2 cup flour
1/2 cup panko (plain bread crumbs work fine)
2 Tbsp. oil, divided
2 Tbsp. butter, divided
Trim chicken breasts and sprinkle with salt. Set aside. Mix egg and evaporated milk in a bowl. In blender, whirl coconut until very finely chopped. Mix coconut with flour and panko. Dip chicken into egg mixture and then into coconut mixture. Arrange on a cookie sheet and let set for a few minutes. Melt half the butter and oil together over medium heat and cook half the breasts, covered with a lid, until brown on one side, turn over and cook the other side until chicken is no longer pink in the center. Remove to serving platter and keep warm. Add remaining butter and oil in pan and cook remaining chicken.
Mango Sauce
1 cup ripe mango, cut into small cubes
1/2 cup water
2 tsp. lemon juice
1 Tbsp. corn starch
Combine all ingredients and mix well. Cook over high heat until it boils and is slightly thickened. Serve spooned over chicken. Serves 6.
6-8 boneless, skinless chicken breasts
salt
1 egg
1/4 cup evaporated milk
1 1/4 cup flaked coconut
1/2 cup flour
1/2 cup panko (plain bread crumbs work fine)
2 Tbsp. oil, divided
2 Tbsp. butter, divided
Trim chicken breasts and sprinkle with salt. Set aside. Mix egg and evaporated milk in a bowl. In blender, whirl coconut until very finely chopped. Mix coconut with flour and panko. Dip chicken into egg mixture and then into coconut mixture. Arrange on a cookie sheet and let set for a few minutes. Melt half the butter and oil together over medium heat and cook half the breasts, covered with a lid, until brown on one side, turn over and cook the other side until chicken is no longer pink in the center. Remove to serving platter and keep warm. Add remaining butter and oil in pan and cook remaining chicken.
Mango Sauce
1 cup ripe mango, cut into small cubes
1/2 cup water
2 tsp. lemon juice
1 Tbsp. corn starch
Combine all ingredients and mix well. Cook over high heat until it boils and is slightly thickened. Serve spooned over chicken. Serves 6.
Eclair Cake
Eclair Cake
Set oven to 450 degrees, set out cream cheese so it will be room temp.
Crust:
1/2 cup butter
1 cup water
6 eggs
Heat sauce pan over medium heat until butter is melted
Add 1 cup flour and stir over medium heat until pulls away from the pan.
Take off of heat. Add six eggs one at a time mixing each one up completely before adding the next egg.
Grease cookie sheet and spread evenly.
Bake 450 degrees for 15 min. till cool completely before adding other toppings! (if crust is funny looking this is normal)
Filling:
8 oz. Cream Cheese (room temp)
Make up large box vanilla pudding (5.2 oz box)
Beat cream cheese until smooth and add prepared pudding. Beat until lumps are small
Spread mixture on cool curst.
Spread 12 0z whipped topping next
Drizzle with chocolate syrup right before serving.
We made this for New Beginnings when I was in YW. It isn't very hard and everyone loves it. It also feeds a crowd. Enjoy.
Melissa
Saturday, January 26, 2008
Lara's Chicken Enchiladas
I made this last night for Travis and his friends. Everything is approximate because I don't measure anything very often. Lara didn't have measurements to give me anyway
About 2lbs chicken breast -- boil until cooked then shred with a fork.
Add: 2 packages cream cheese, 1 (can size depends on how much you want, I use mild) chopped green chiles,
1 can (regular size can) olives - chopped
about 1/3 cup enchilada sauce I use mild You will need the big fat can of enchilada sauce
1 package taco seasoning
big handful of grated medium or sharp cheddar cheese
Mix all of the above with a hand mixer. The most important thing to remember is the consistency needs to be a medium to thick paste consistency. If it is too runny (from too much enchilada sauce) the insides of the enchilada will run everywhere -- yuk
Fill flour tortillas as full as you want the enchilada to be. You can put anywhere from 1/4 cup to 1/2 cup of filling in each tortilla.
Pour the remainder of the enchilada sauce over the top of the chicken enchiladas you have placed in a baking dish. I made sure I covered each enchilada with sauce. Then put as much cheese on the top that you want -- I like lots of cheese.
Bake about 30 minutes @ 400 degrees. While the enchiladas are baking you can make spanish rice from a package to serve with it.
Lara - please add comments to this recipe to fill in what I missed.
About 2lbs chicken breast -- boil until cooked then shred with a fork.
Add: 2 packages cream cheese, 1 (can size depends on how much you want, I use mild) chopped green chiles,
1 can (regular size can) olives - chopped
about 1/3 cup enchilada sauce I use mild You will need the big fat can of enchilada sauce
1 package taco seasoning
big handful of grated medium or sharp cheddar cheese
Mix all of the above with a hand mixer. The most important thing to remember is the consistency needs to be a medium to thick paste consistency. If it is too runny (from too much enchilada sauce) the insides of the enchilada will run everywhere -- yuk
Fill flour tortillas as full as you want the enchilada to be. You can put anywhere from 1/4 cup to 1/2 cup of filling in each tortilla.
Pour the remainder of the enchilada sauce over the top of the chicken enchiladas you have placed in a baking dish. I made sure I covered each enchilada with sauce. Then put as much cheese on the top that you want -- I like lots of cheese.
Bake about 30 minutes @ 400 degrees. While the enchiladas are baking you can make spanish rice from a package to serve with it.
Lara - please add comments to this recipe to fill in what I missed.
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