Nonstick vegetable oil spray
2 pounds green beans, trimmed
1 onion, peeled, cut into 8 wedges
6 large fresh marjoram sprigs
2 tablespoons extra-virgin olive oil
Coarse kosher salt1 tablespoon fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/2 cup coarsely chopped Marcona almonds or roasted regular almonds
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.
Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.
Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
Thursday, October 27, 2011
Smashed Spiced Sweet Potatoes
Ingredients
4 pounds sweet potatoes, (4-5 large)
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons cumin seeds, toasted and ground (see Tip)
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.
Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.
4 pounds sweet potatoes, (4-5 large)
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons cumin seeds, toasted and ground (see Tip)
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.
Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.
Chicken with Wild Rice
Ingredients
1 package (6 ounces) long grain and wild rice mix
Skinless chicken breast or thigh
1 tablespoon canola oil
1 teaspoon butter
1 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon
Directions
Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. Place mushrooms over chicken.
In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until meat is tender.
1 package (6 ounces) long grain and wild rice mix
Skinless chicken breast or thigh
1 tablespoon canola oil
1 teaspoon butter
1 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon
Directions
Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. Place mushrooms over chicken.
In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until meat is tender.
Wednesday, October 26, 2011
Strawberry Yogurt Pie
Ingredients
2 cups fresh strawberries
1 tablespoon lemon juice
1/4 cup sugar
1 envelope unflavored gelatin
2 egg yolks, slightly beaten
3/4 cup milk
1 container (6 oz.) low-fat strawberry yogurt
4 drops red food coloring (optional)
1 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Shortbread Pie Crust
Directions
1. In blender container combine strawberries and lemon juice. Cover and blend until smooth. Set aside.
2. In small saucepan combine sugar and gelatin. Stir in egg yolks and milk. Cook and stir over medium heat until boiling. Reduce heat. Boil gently for 2 minutes. Remove from heat.
3. Whisk strawberry mixture, yogurt and food coloring, if desired, into milk mixture. Cover and refrigerate until partially set. Fold in whipped topping. Spoon into crust.
4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
2 cups fresh strawberries
1 tablespoon lemon juice
1/4 cup sugar
1 envelope unflavored gelatin
2 egg yolks, slightly beaten
3/4 cup milk
1 container (6 oz.) low-fat strawberry yogurt
4 drops red food coloring (optional)
1 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Shortbread Pie Crust
Directions
1. In blender container combine strawberries and lemon juice. Cover and blend until smooth. Set aside.
2. In small saucepan combine sugar and gelatin. Stir in egg yolks and milk. Cook and stir over medium heat until boiling. Reduce heat. Boil gently for 2 minutes. Remove from heat.
3. Whisk strawberry mixture, yogurt and food coloring, if desired, into milk mixture. Cover and refrigerate until partially set. Fold in whipped topping. Spoon into crust.
4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
Steamed Cabbage
Ingredients
1/4 head of green cabbage, chopped in 1/2-1 inch squares
1 cup vegetable stock
caraway seeds, salt and black pepper to taste
1 tbsp of lime juice
Directions:
Cutting cabbage: cut cabbage head in halves along the stem, and each half in halves, again along the stem. Place a quarter cabbage on the cutting board. Cut perpendicular to the stem in slices 1/2-1 inch thick. Each slice is to be laid on the board and cut in 1/2-1 inch thick slices.
In a large non-stick skillet, heat vegetable stock, add cabbage, pepper and salt, toss and cover with a lid.
Cook for 5-10 minutes, depending on type of cabbage, until tender. Add caraway seeds. Serve warm or cold.
1/4 head of green cabbage, chopped in 1/2-1 inch squares
1 cup vegetable stock
caraway seeds, salt and black pepper to taste
1 tbsp of lime juice
Directions:
Cutting cabbage: cut cabbage head in halves along the stem, and each half in halves, again along the stem. Place a quarter cabbage on the cutting board. Cut perpendicular to the stem in slices 1/2-1 inch thick. Each slice is to be laid on the board and cut in 1/2-1 inch thick slices.
In a large non-stick skillet, heat vegetable stock, add cabbage, pepper and salt, toss and cover with a lid.
Cook for 5-10 minutes, depending on type of cabbage, until tender. Add caraway seeds. Serve warm or cold.
Mashed Potatoes
Ingredients
8 to 10 garlic cloves
2 pounds Yukon Gold potatoes, quartered
1/3 cup light sour cream
1/4 cup fat-free milk
1 tablespoon snipped fresh oregano, rosemary, or thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
1. To roast garlic, wrap unpeeled cloves in foil. Bake in a 400-degree oven 25 to 35 minutes or until cloves feel soft when pressed. When cool enough to handle, squeeze garlic from peels into a small bowl.
2. Meanwhile, put potatoes in a large saucepan with enough cold water to cover. Bring to a boil over high heat. Lower heat to maintain a simmer and cook until tender, about 20 minutes. Drain potatoes; return to saucepan.
3. Mash potatoes and softened garlic with a potato masher or an electric mixer on low speed. Add sour cream; milk; oregano, rosemary, or thyme; salt; and black pepper. Beat until light and fluffy.
8 to 10 garlic cloves
2 pounds Yukon Gold potatoes, quartered
1/3 cup light sour cream
1/4 cup fat-free milk
1 tablespoon snipped fresh oregano, rosemary, or thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
1. To roast garlic, wrap unpeeled cloves in foil. Bake in a 400-degree oven 25 to 35 minutes or until cloves feel soft when pressed. When cool enough to handle, squeeze garlic from peels into a small bowl.
2. Meanwhile, put potatoes in a large saucepan with enough cold water to cover. Bring to a boil over high heat. Lower heat to maintain a simmer and cook until tender, about 20 minutes. Drain potatoes; return to saucepan.
3. Mash potatoes and softened garlic with a potato masher or an electric mixer on low speed. Add sour cream; milk; oregano, rosemary, or thyme; salt; and black pepper. Beat until light and fluffy.
Stuffed Peppers
Ingredients.
6 bell peppers (green is my personal favorite, but red and orange work as well)
1 1/2 lbs lean ground beef (or ground turkey for a healthier version)
1 1/2 cups cooked rice
1 can flavored tomatoes (fire roasted/Italian)
worcestershire sauce
1/2 cup spaghetti sauce
1 t black pepper
1/3 cup tomato juice
Directions.
In a bowl, mix all ingredients except for the tomato juice and the peppers.
(The orginal recipe says to use raw beef but I do brown the beef first)
Wash and clean out the peppers. Save the tops.
Stuff each pepper with a equal amounts of the ground beef and rice mixture
Pour tomato juice in bottom of crock pot.
Put stuffed peppers in and place the tops back on.
Cook on low for 6-8 hours. (Or high for 2.5 hours)
6 bell peppers (green is my personal favorite, but red and orange work as well)
1 1/2 lbs lean ground beef (or ground turkey for a healthier version)
1 1/2 cups cooked rice
1 can flavored tomatoes (fire roasted/Italian)
worcestershire sauce
1/2 cup spaghetti sauce
1 t black pepper
1/3 cup tomato juice
Directions.
In a bowl, mix all ingredients except for the tomato juice and the peppers.
(The orginal recipe says to use raw beef but I do brown the beef first)
Wash and clean out the peppers. Save the tops.
Stuff each pepper with a equal amounts of the ground beef and rice mixture
Pour tomato juice in bottom of crock pot.
Put stuffed peppers in and place the tops back on.
Cook on low for 6-8 hours. (Or high for 2.5 hours)
Tuesday, October 25, 2011
Apple Burritos
Ingredients -
4 flour tortillas
2 large green apples
½ cup orange juice
1 tablespoon lemon or lime juice
¼ teaspoon cinnamon
½ cup chopped pecans
2 tablespoons cold water
½ teaspoon ground cloves
1/3 cup brown sugar
1 tablespoon cornstarch
1 tablespoon melted butter
Sugar for sprinkling
Preparation:
Preheat the oven to 375ºF.
Peel, core and quarter the apples, then cut the quarters into thin slices crosswise. Mix the orange and lemon or lime juice with the apples in a medium saucepan. Partially cover the pan and bring it to the boil. Turn the heat down a bit and simmer the fruit for 5 minutes. Stir in the cinnamon, cloves and brown sugar and keep cooking the mixture uncovered for 2 or 3 minutes, stirring occasionally. Mix the cornstarch with the water in a small bowl and pour this into the apple mixture. Bring it back to the boil, stirring all the time. Cook for 1 minute then remove from the heat. Stir in the pecans. Transfer the mixture to a bowl and let it cool.
Line a medium baking sheet with lightly greased aluminum foil. Working with 1 tortilla at a time, spoon a quarter of the fruit filling down the middle, leaving a 1 inch border at the end. Fold the ends over the filling, then fold one of the sides to enclose it. Using a pastry brush dipped in water, moisten the other edge of the tortilla. Keep folding it so it rests on the moistened part. Place it seam-down on the baking sheet. Repeat for the other tortillas.
Brush each one with melted butter and sprinkle with sugar. Bake for 20 to 25 minutes until the tortillas are golden brown. Put the baking sheet on a wire rack to cook the burritos for 20 minutes. Cut each diagonally in halves to serve. You can garnish these dessert burritos with fresh cream and a sprig of mint.
4 flour tortillas
2 large green apples
½ cup orange juice
1 tablespoon lemon or lime juice
¼ teaspoon cinnamon
½ cup chopped pecans
2 tablespoons cold water
½ teaspoon ground cloves
1/3 cup brown sugar
1 tablespoon cornstarch
1 tablespoon melted butter
Sugar for sprinkling
Preparation:
Preheat the oven to 375ºF.
Peel, core and quarter the apples, then cut the quarters into thin slices crosswise. Mix the orange and lemon or lime juice with the apples in a medium saucepan. Partially cover the pan and bring it to the boil. Turn the heat down a bit and simmer the fruit for 5 minutes. Stir in the cinnamon, cloves and brown sugar and keep cooking the mixture uncovered for 2 or 3 minutes, stirring occasionally. Mix the cornstarch with the water in a small bowl and pour this into the apple mixture. Bring it back to the boil, stirring all the time. Cook for 1 minute then remove from the heat. Stir in the pecans. Transfer the mixture to a bowl and let it cool.
Line a medium baking sheet with lightly greased aluminum foil. Working with 1 tortilla at a time, spoon a quarter of the fruit filling down the middle, leaving a 1 inch border at the end. Fold the ends over the filling, then fold one of the sides to enclose it. Using a pastry brush dipped in water, moisten the other edge of the tortilla. Keep folding it so it rests on the moistened part. Place it seam-down on the baking sheet. Repeat for the other tortillas.
Brush each one with melted butter and sprinkle with sugar. Bake for 20 to 25 minutes until the tortillas are golden brown. Put the baking sheet on a wire rack to cook the burritos for 20 minutes. Cut each diagonally in halves to serve. You can garnish these dessert burritos with fresh cream and a sprig of mint.
Black Beans
Ingredients
2 teaspoon(s) extra-virgin olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
2 clove(s) garlic, minced
2 teaspoon(s) ground ancho chile pepper
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) dried oregano
2 can(s) (15 ounce) black beans, rinsed
1 cup(s) water
1 tablespoon(s) tomato paste
Directions
Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.
2 teaspoon(s) extra-virgin olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
2 clove(s) garlic, minced
2 teaspoon(s) ground ancho chile pepper
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) dried oregano
2 can(s) (15 ounce) black beans, rinsed
1 cup(s) water
1 tablespoon(s) tomato paste
Directions
Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.
Orange Avocado Salad
Ingredients
1 large avocado, pitted, peeled, and sliced
3 navel oranges, peel and white pith removed, sliced
1 small red onion, thinly sliced
1/4 cup(s) cilantro leaves
Juice of 1 lime
1 tablespoon(s) extra-virgin olive oil
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
Directions
Arrange avocado, orange, and onion slices on a serving plate; scatter cilantro on top. Drizzle with lime juice and olive oil, then season with salt and pepper.
1 large avocado, pitted, peeled, and sliced
3 navel oranges, peel and white pith removed, sliced
1 small red onion, thinly sliced
1/4 cup(s) cilantro leaves
Juice of 1 lime
1 tablespoon(s) extra-virgin olive oil
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
Directions
Arrange avocado, orange, and onion slices on a serving plate; scatter cilantro on top. Drizzle with lime juice and olive oil, then season with salt and pepper.
Chicken & Green Chili Enchiladas
What You Need
4-1/2 cups shredded cooked chicken
1 can (4 oz.) chopped green chiles, undrained
1-1/2 cups Sour Cream,
1 pkg. (8 oz.) , KRAFT mexican style finely shredded cheese
16 corn tortillas (6 inch), warmed
2 cans (10 oz. each) red enchilada sauce, warmed
Make It
HEAT oven to 375°F.
COMBINE chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
SPREAD 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.
*Substitute shredded cooked beef or pork for the chicken.
*Serve with shredded lettuce and chopped tomatoes.
(Recipe from Kraft Kitchens)
4-1/2 cups shredded cooked chicken
1 can (4 oz.) chopped green chiles, undrained
1-1/2 cups Sour Cream,
1 pkg. (8 oz.) , KRAFT mexican style finely shredded cheese
16 corn tortillas (6 inch), warmed
2 cans (10 oz. each) red enchilada sauce, warmed
Make It
HEAT oven to 375°F.
COMBINE chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
SPREAD 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.
*Substitute shredded cooked beef or pork for the chicken.
*Serve with shredded lettuce and chopped tomatoes.
(Recipe from Kraft Kitchens)
Wednesday, October 19, 2011
Walnut-Stuffed Apples
Ingredients
1/4 cup coarsely chopped walnuts
3 tablespoons dried currants
2 1/2 tablespoons brown sugar
3/4 teaspoon ground cinnamon, divided
4 medium Granny Smith apples, cored
1 cup packed brown sugar
3/4 cup apple cider
Directions
Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.
Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.
1/4 cup coarsely chopped walnuts
3 tablespoons dried currants
2 1/2 tablespoons brown sugar
3/4 teaspoon ground cinnamon, divided
4 medium Granny Smith apples, cored
1 cup packed brown sugar
3/4 cup apple cider
Directions
Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.
Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.
Harvest Salad
Ingredients
1 Head of Lettuce, chopped (any lettuce or mixture to your taste)
1 Red Delicious Apple, chopped
1 Cup Walnuts, Chopped
1 Cup Cranberries, Dried
1 Cup Red Onion, Chopped
2tbs Raspberry Vinagrette Dressing, Fat Free (Light)
Directions
Mix all ingredients together in large bowl.
Divide.
Serve!
1 Head of Lettuce, chopped (any lettuce or mixture to your taste)
1 Red Delicious Apple, chopped
1 Cup Walnuts, Chopped
1 Cup Cranberries, Dried
1 Cup Red Onion, Chopped
2tbs Raspberry Vinagrette Dressing, Fat Free (Light)
Directions
Mix all ingredients together in large bowl.
Divide.
Serve!
Butternut Squash Soup
Ingredients
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
(Or 3-4 Cups Chicken Stock instead of bouillon and water)
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 1/2 (8 ounce) packages cream cheese
Directions
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
(Or 3-4 Cups Chicken Stock instead of bouillon and water)
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 1/2 (8 ounce) packages cream cheese
Directions
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Grilled Turkey and Brie Sandwich
Ingredients
8 slices stone-milled rye artisan bread, about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced fresh roasted deli turkey
1/2 pound brie cheese, thickly sliced
1 bunch arugula (or baby spinach), stems trimmed
Directions
Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread other side of bread with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.)
Cut the sandwiches in half and serve hot.
8 slices stone-milled rye artisan bread, about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced fresh roasted deli turkey
1/2 pound brie cheese, thickly sliced
1 bunch arugula (or baby spinach), stems trimmed
Directions
Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread other side of bread with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.)
Cut the sandwiches in half and serve hot.
Tuesday, October 18, 2011
Caramel Popcorn
Ingredients
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
Directions
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
Directions
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Corn Bread Muffins
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
Fiesta Chicken Chili
Ingredients:
2-3lbs Shredded Chicken (Chicken Breasts or chicken thighs. Works great for using leftover chicken. May use the canned chicken breast for extra time saver.)
1/2 Bag Frozen Corn or 1 Can Corn
1 Large Can Diced Tomatoes
1 Can White Hominy
1 Can Black Beans
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 or 2 Jalapeno Peppers (Depending on spice level. Remove seeds for less heat.)
1 Bundle Green Onions
3 Cloves Garlic
1 Can V8 Juice (Spicy works best)
1/2 Cup Salsa
Chili Powder
Red Pepper Flakes
Cayenne Pepper
Cumin
Salt and Pepper
1 Cinnamon Stick
Directions:
1. Dice peppers and onions
2. Put all ingredients into crock pot.
3. Cook on low all day.
4. Remove cinnamon stick before serving.
5. Serve with sour cream, cheese and black olives
2-3lbs Shredded Chicken (Chicken Breasts or chicken thighs. Works great for using leftover chicken. May use the canned chicken breast for extra time saver.)
1/2 Bag Frozen Corn or 1 Can Corn
1 Large Can Diced Tomatoes
1 Can White Hominy
1 Can Black Beans
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 or 2 Jalapeno Peppers (Depending on spice level. Remove seeds for less heat.)
1 Bundle Green Onions
3 Cloves Garlic
1 Can V8 Juice (Spicy works best)
1/2 Cup Salsa
Chili Powder
Red Pepper Flakes
Cayenne Pepper
Cumin
Salt and Pepper
1 Cinnamon Stick
Directions:
1. Dice peppers and onions
2. Put all ingredients into crock pot.
3. Cook on low all day.
4. Remove cinnamon stick before serving.
5. Serve with sour cream, cheese and black olives
Thursday, October 13, 2011
No Bake Pumpkin Pie
Ingredients
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree
Directions
In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree
Directions
In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Caramelized Broccoli with Garlic
Ingredients
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Directions
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Directions
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
Cheesy Hash Browns
Ingredients
1/2 cup french onion sour cream
1/3 cup condensed cream of chicken soup, undiluted
2 1/2 cups frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
2 tablespoons chopped onion
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper
Dash Cayenne Pepper (optional)
Directions
In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
*Can be made ahead of time and kept in fridge until ready to bake.
1/2 cup french onion sour cream
1/3 cup condensed cream of chicken soup, undiluted
2 1/2 cups frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese, divided
2 tablespoons chopped onion
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper
Dash Cayenne Pepper (optional)
Directions
In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
*Can be made ahead of time and kept in fridge until ready to bake.
Sweet Baked Ham
Ingredients
1 ham (any type - picnic, shoulder, etc.)
12 oz can 7-up
1 cup brown sugar
Directions
Cover ham with 7up then brown sugar and cook in crock pot. Drippings
will make a wonderful gravy! Pepsi/Coke can be substituted for 7up
but 7up does work best.
1 ham (any type - picnic, shoulder, etc.)
12 oz can 7-up
1 cup brown sugar
Directions
Cover ham with 7up then brown sugar and cook in crock pot. Drippings
will make a wonderful gravy! Pepsi/Coke can be substituted for 7up
but 7up does work best.
Wednesday, October 12, 2011
Baked Apple Slices
Ingredients:
10 apples, cored, peeled and sliced thinly
2 teaspoons cinnamon
1 cup brown sugar
2 teaspoons lemon juice
1 dash salt
1 dash nutmeg
ice cream (optional)
Directions:
1 Preheat oven to 375°F.
2 Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
3 Put apples in a non-stick pan; cover and place in the oven.
4 Bake for 45 minutes, stirring at least once every 15 minutes.
5 Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
(Optional) Serve with ice cream or whipped cream, also good with pancakes and waffles
10 apples, cored, peeled and sliced thinly
2 teaspoons cinnamon
1 cup brown sugar
2 teaspoons lemon juice
1 dash salt
1 dash nutmeg
ice cream (optional)
Directions:
1 Preheat oven to 375°F.
2 Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
3 Put apples in a non-stick pan; cover and place in the oven.
4 Bake for 45 minutes, stirring at least once every 15 minutes.
5 Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
(Optional) Serve with ice cream or whipped cream, also good with pancakes and waffles
Fiesta Dressing
Ingredients
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1 ounce) package ranch dressing mix
1 (16 ounce) container sour cream
1/4 Cup Milk
Directions
Drain excess water from the can of tomatoes and chilies and combine with the ranch dressing mix, sour cream and mix well.
(Leave out milk and may be used as a veggie dip rather than a salad dressing)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1 ounce) package ranch dressing mix
1 (16 ounce) container sour cream
1/4 Cup Milk
Directions
Drain excess water from the can of tomatoes and chilies and combine with the ranch dressing mix, sour cream and mix well.
(Leave out milk and may be used as a veggie dip rather than a salad dressing)
Crock Pot "Fake" Fajitas
All the great taste of Steak Fajitas, without all the work.
Ingredients.
Beef Roast
1 Jalapeno Pepper (remove seeds for less heat)
2 Red Bell Peppers
3 Green Bell Peppers
1 Large Onion
1 Bunch Cilantro
1 Can Corn (optional)
1 Can Southwestern Bean Salad (optional)
1 Can Diced Tomatoes
2 Cloves Garlic
Cumin
Chili Powder
Directions
1. Slice peppers and onions into strips. Place in bottom of crock pot.
2. Place roast in crock pot.
3. Add remaining ingredients.
4. Cook on low 6 - 8 hours.
5. Shred beef.
6. Serve in warm flour tortillas with a squeeze of lime and your choice of toppings: avacado, cheese, sour cream, etc
Ingredients.
Beef Roast
1 Jalapeno Pepper (remove seeds for less heat)
2 Red Bell Peppers
3 Green Bell Peppers
1 Large Onion
1 Bunch Cilantro
1 Can Corn (optional)
1 Can Southwestern Bean Salad (optional)
1 Can Diced Tomatoes
2 Cloves Garlic
Cumin
Chili Powder
Directions
1. Slice peppers and onions into strips. Place in bottom of crock pot.
2. Place roast in crock pot.
3. Add remaining ingredients.
4. Cook on low 6 - 8 hours.
5. Shred beef.
6. Serve in warm flour tortillas with a squeeze of lime and your choice of toppings: avacado, cheese, sour cream, etc
Thursday, October 6, 2011
Baked Bananas
Ingredients
- 1 medium ripe banana (per serving)
- 2 tsp honey or agave
- Cinnamon
- Chocolate chips (optional)
Directions
- Preheat over to 400 degrees.
- Keep banana in peel and cut slit lengthwise through peel and halfway through banana.
- Arrange bananas in an oven safe dish or tin foil.
- Drizzle with honey or agave and sprikle with cinnamon.
- Fill with chocolate chips (optional)
- Bake for 10 - 15 minutes.
Sweet Baby Carrots
Ingredients
- 1 (16 ounce) package baby carrots
- 1/2 cup butter
- 3 tablespoons honey
- 1/2 cup brown sugar
Directions
- Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Roasted Baby Potatoes
Ingredients
- 2 pounds small potatoes, baby Yukon gold or red skin potatoes
- 6 cloves garlic, cracked away from skin
- 2 to 3 tablespoons EVOO, enough to just coat potatoes
- 2 tablespoons fresh rosemary leaves, chopped
- Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
Place potatoes on center rack of oven and roast 20 minutes, until just tender.
www.foodnetwork.com/recipes/rachael-ray/
Apple Rosemary Pork Tenderloin
Ingredients
- 4 teaspoons dried rosemary
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried marjoram
- salt and pepper to taste
- 3 pounds pork tenderloin
- 12 fluid ounces apple cider
- water
- 3 Granny Smith apples, cored and cut into 1 inch pieces
- 1 large red onion, cut into 1 inch pieces
- 5 tablespoons brown sugar
- 1/3 cup all-purpose flour
- 3/4 cup maple syrup
Directions
- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour cider over roast. Add water until pork is completely submerged. Cover, and refrigerate overnight.
- Place tenderloin in crock pot. Pour marinade around the meat.
- In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly.
- Cook for 6-8 hours on high. Until meat reaches 325 degrees F.
- For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
- Slice roast, and serve with gravy.
Wednesday, October 5, 2011
Balsamic Strawberries
Ingredients:
- 2 pints fresh strawberries, quartered
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1/4 teaspoon fresh ground black pepper
- freshly grated lemon zest
Directions:
- Combine strawberries, balsamic vinegar, sugar and pepper 30 minutes to 1 hour prior to serving.
- Set aside at room temperature.
- When ready to serve, dust lightly with lemon zest and enjoy.
http://italian.food.com/recipe/balsamic-strawberries-374418
Italian Dressing
Ingredients
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- Pinch of salt
Directions
- In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
- To prepare dressing, whisk together 1/4 cup white vinegar OR 1/4 cup red wine vinegar, 2/3 cup canola oil OR 2/3 cup EVOO, 2 tablespoons water and 2 tablespoons of the dry mix.
Garlic Bread
Ingredients
- 4 cloves garlic, crushed
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 loaf crusty bread, split
- 3 tablespoons grated cheese, Parmigiano or Romano
- Chopped fresh parsley
Directions
Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan.
Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
Toast split bread under broiler. Remove bread when it is toasted golden brown in color.
Brush bread liberally with garlic oil.
Sprinkle with cheese and parsley. Return to broiler and brown 30 seconds.
Cut into chunks and serve.
http://www.foodnetwork.com/recipes/rachael-ray/garlic-bread-recipe/index.html
Chicken with Sun Dried Tomatoes
Serves 4-6
This recipe blends chicken, mushrooms, and sun dried tomatoes for the wonderful flavor of Italian cuisine.
Ingredients
Sprinkle with pine nuts and parmesan or romano cheese.
This dish should be served with toasted garlic bread and a fresh tossed salad.
http://easycrockpot.com/chicken-with-sun-dried-tomatoes-recipe.html
This recipe blends chicken, mushrooms, and sun dried tomatoes for the wonderful flavor of Italian cuisine.
Ingredients
- 1 1/2 lbs. boneless chicken breast halves
- 3 oz. of sun dried tomatoes cut into strips
- 1 small can of sliced black olives
- 1 small can of mushrooms
- 1 tablespoon dried basil leaves
- 1/2 teaspoon of garlic powder
- Place all ingredients into the Crock Pot Slow Cooker and blend thoroughly.
- Cook on low for 8-10 hours.
Sprinkle with pine nuts and parmesan or romano cheese.
This dish should be served with toasted garlic bread and a fresh tossed salad.
http://easycrockpot.com/chicken-with-sun-dried-tomatoes-recipe.html
Spinach & Ricotta Pasta Bake
- 8 ounces pasta
- 1 1/2 cups ricotta cheese
- 10 ounces frozen spinach (thawed and drained)
- 1 pinch nutmeg
- 3 cups crushed tomatoes
- 1 teaspoon garlic salt
- 1/2 teaspoon crushed chili pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
Directions:
- Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
- Combine the cooked pasta with spinach, ricotta and nutmeg.
- Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.
Tuesday, October 4, 2011
"Fried" Ice Cream
Ingredients
- 1 pint coffee or vanilla (Cinnamon if you can find it!) ice cream, softened in microwave on defrost 30 seconds
- 2 cups flaky corn cereal (recommended: Corn Flakes)
- 2 teaspoons ground cinnamon
- Honey and Chocolate, for drizzling
- Whipped Topping
- Cherries
Directions
Scoop out ice cream into small bowls.
Crush corn cereal in a re-sealable plastic bag and top the ice cream.
Sprinkle with cinnamon.
Drizzle with honey and chocolate.
Top with Readi Whip and Cherry
Mexican Cornbread
Ingredients
- 1/2 cup butter, melted
- 1 cup white sugar
- 4 eggs
- 1 (15 ounce) can cream-style corn
- 1/2 (4 ounce) can chopped green chile peppers, drained
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1/4 teaspoon salt
Directions
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
- In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Chicken Tortilla Soup
Ingredients
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 can black beans
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 1 cup water
- 2 (14.5 ounce) cans chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 2 cups cooked brown rice
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
Directions
- Place chicken, tomatoes, beans, enchilada sauce, onion, green chiles, rice and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup
- Granish with shredded cheese, fresh avocado, and sour cream if desired
http://allrecipes.com/Recipe/slow-cooker-chicken-tortilla-soup/detail.aspx
Welcome!
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list.
Oh how things change.
Keeping three growing boys fed is now a never ending battle. Which if I do say so myself, is one of the battles I am actually winning.
I am a firm believer in family meals being eaten at the dinner table and not coming from a drive through window.
My reason for starting this Blog may actually be a little selfish. I find recipes online, cook them, my family loves them, asks me to make them again, and than I can't seem to find them. I either write them down and lose them or don't take the time to even do that, and holy moly there are a lot of recipes online.
Basically this is my online family meal planner, and I invite you to take a peak.
I am not taking credit for any of these recipes. I am just taking credit for searching through the millions of billions of recipes I find using Goggle and sharing with you the ones that taste good to me.
Also, if you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
Bon Appetit!
Oh how things change.
Keeping three growing boys fed is now a never ending battle. Which if I do say so myself, is one of the battles I am actually winning.
I am a firm believer in family meals being eaten at the dinner table and not coming from a drive through window.
My reason for starting this Blog may actually be a little selfish. I find recipes online, cook them, my family loves them, asks me to make them again, and than I can't seem to find them. I either write them down and lose them or don't take the time to even do that, and holy moly there are a lot of recipes online.
Basically this is my online family meal planner, and I invite you to take a peak.
I am not taking credit for any of these recipes. I am just taking credit for searching through the millions of billions of recipes I find using Goggle and sharing with you the ones that taste good to me.
Also, if you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
Bon Appetit!
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