Skillet Chicken and Potato Dinner

I have been away for a while. Hubby came home from training with the National Guard and life got busy. Not to mention that I lost my camera battery charger. I did end up finding it and now I am back to taking pictures and posting. I made this last night for dinner and it was good! It is pretty healthy too because it only uses two tablespoons of butter in the whole recipe. I actually ended up using four though. I have a picture of the finished dish but not the steps.

Ingredients:

2 TBS butter or margarine

1 tsp finely chopped garlic

6 new potatoes, quartered

1 md onion, cut into 6 wedges

3 whole boneless, skinless chicken breasts, halved

10 ounce package of frozen whole green beans

1/2 tsp salt

1/4 tsp pepper

1/4 c chopped fresh parsley

Directions:

Melt butter in 10-inch skillet until sizzling; add potatoes, onion, and garlic. Cook over medium-high heat, stirring occasionally, 12-14 minutes or until potatoes are browned. Remove from skillet, keep warm.

Place chicken in same skillet. Cook over medium-high  heat, turning once, 10-12 minutes or until lightly browned and no longer pink. Remove chicken from skillet. Keep warm.

Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, 6-9 minutes or until beans are crisply tender. Return chicken to skillet. Continue cooking, stirring occasionally 1-3 minutes or until heated through. Season with salt and pepper if desired, sprinkle with parsley if desired.

I got this recipe from this website . This is what it looks like finished, although I did not use the onions or the parsley.

Dinner or Breakfast as I Call It.

Last night before I could actually make and eat dinner, I fell asleep. I slept until 5am. Yes. Seriously. So, this morning as I write this, my chicken breasts are in the oven and I am making dinner, for breakfast. Yes. Seriously. That is the kind of girl I am. So, it is a simple recipe and here it is.

Ingredients:

2 boneless, skinless chicken breasts

Fresh made Italian dressing, you know that stuff you make in the cruet. Yes, that stuff.

Directions:

Marinade chicken in Italian dressing for at least 30 minutes or if you are like me, overnight.

Preheat oven at 350 degrees.

Make a foil packet and put chicken inside.

Bake until chicken is completely cooked though.

 

A Picture and Dinner Tonight

So, today I made my first ever cast iron skillet pineapple upside down cake. It looks pretty good even if I do say so myself! The picture below is of my creation.

 

Dinner is easy tonight, a couple of boneless, skinless chicken breasts marinated in some fresh Italian dressing. My dinner for tomorrow is coming along nicely. I will take pictures when everything is done and post them here. The cake above is dessert for tomorrow. Ciao!

A Crafty Idea- Making Your Own Cook Book

Things you will need to do this:

A 3 ring binder with dividers

 

A hole punch

 

Recipes from your favorite site

 

Now, once you have those things, print out the recipes you like and use the hole punch to punch holes into the recipe like this.

 

 

 

Once you have this done, you can add it to your 3 ring binder in any fashion you want.

That is it! It is so easy!

Chicken Fried Steak (Original Post 11/16/07)

Ingredients:
3 cups of all purpose flour
Salt and pepper
1 cup of buttermilk
1 large egg
1 teaspoon of baking powder
1/2 teaspoon of baking soda
6 cube steaks ( 5 ounces each) pounded 1/4 inch thick
4 to 5 cups of vegetable oil
Directions:
For the steak: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Toss the flour 1 tablespoon of salt and 1 teaspoon of pepper in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together ( it will get foamy).
Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with the buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
Pour the oil into a large Dutch oven until it measures 1 inch. Heat the oil over medium high heat until it reached 375 degrees. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes. Transfer to a paper towel lined plate to drain. Return the oil to 375 and repeat with the remaining steaks. Transfer the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
Okay, so there is the basic recipe. I used package gravy mix, the country kind. Makes it so much easier and a tip on the frying, I used an electric skillet. Easier to regulate the heat. I also did not place on a wire rack before frying. I battered them and put directly into the oil. Came out wonderful!!! Enjoy!!!

BBQ Pulled Pork (Original Post 9/15/07)

This is a very easy recipe, and I didn't measure ANYTHING. Basically, you take a pork roast, Boston Butt is best and put it in the slow cooker on low for about 8-9 hours. Be sure to season it to your liking before cooking. Add a bottle of favorite BBQ sauce on top of roast. Put lid on and forget for the day. After 8-9 hours, take roast out and use 2 forks to shred meat. Add more BBQ sauce to liquid in slow cooker as it will be thin. Add meat back into slow cooker, stir together and let simmer for a while longer. The longer this dish sits the better it gets. Serve on buns or bread. Enjoy!!!

Cheesy Spinach Dip (Original Post 8/23/07)

This is an amazing dip for any party or even for a rainy day at home. It is easy to make and your friends will think you spend hours making this!

Ingredients:
1 pkg (10 oz) frozen chopped spinach, thawed, drained
3/4 C. grated parmesan cheese
3/4 C. Mayonnaise
1 C Mozzarella cheese, shredded
1/2 tsp garlic powder
Instructions:
Preheat oven to 350. Mix all ingredients until well blended. Spoon into a 9 inch pie plate. Bake 20 minutes or until heated through. Serve with your favorite crackers or chips.

Chicken and Dumplings (Original Post 8/24/07)

I wanted to try my hand at a totally Southern dish. It comes out great every time! It is very easy to make as well.

Ingredients:
Chicken:
1 (2 1/2 pounds) chicken, either parts or a whole chicken cut up
3 ribs of celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup ( I use the family size)
Dumplings:
2 C. all purpose flour
1 tsp. salt ( I use table salt for this)
3/4 C. Ice water ( this depends on the weather actually, more humid weather will take less water)
I usually season the chicken before I cook it with salt, pepper, granulated garlic seasoning and some paprika. Then I add the same seasonings to the water but not more paprika.
Instructions:
To start the chicken, place the chicken, celery, onion, bouillon,bay leaves, and seasoning in large pot. Add enough water to cover the chicken ( if you want a more loose stew add more water) bring the water to a simmer over medium heat. Simmer the chicken for at least 40 minutes or until the chicken is tender and the juices run clear. Remove chicken from pot and when it is cool enough to handle remove the skin and separate the meat from the bones. Return the meat to the pot, keeping warm over low heat.
To prepare the dumplings, mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough to form a ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8 inch thick. Let the dough relax for several minutes.
Add the cream of celery/chicken soup to the pot with the chicken and simmer gently over medium-low heat. Cut the dough into 1 inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until dumplings float and are no longer doughy, 3-4 minutes.

Tawnya’s Pizza Dip (Original Post 8/25/07)

I know that when you look at this recipe, it does not look like it would all go together, but I swear it does! It is so good and it makes a lot! Use your favorite chip or cracker to dip! Again, you can add to this to suit your tastes.

Ingredients:

1 8 oz block of cream cheese, softened at room temp.
1 16 oz container of sour cream
1 16 oz jar of pizza sauce
1 package of pepperoni
1 package (2 cups) of mozzarella cheese or the Italian Blend or Pizza blend
Italian seasoning

 

Directions:

Spread cream cheese block on bottom of 9 inch pie plate. Spread sour cream on top of cream cheese. Add pizza sauce on top and spread all over. Put pepperoni on top of ingredients like a pizza. Add cheese. Sprinkle Italian seasoning on top as much as you like. Bake in a 350 degree oven for 30 minutes until heated through and cheese is melted and bubbly. Enjoy with favorite chip, cracker, veggie. Whatever.

Granola (Original Post 8/26/07)

I got this idea when I was watching Alton Brown’s Good Eats, which used to be on Food Network. Sadly, that show is no longer around, but his books are! I made this and took it camping one year and it is easily changed up with all different kinds of things you can add.

Ingredients:
3 C. Rolled Oats
1 C. slivered almonds
1 C. Cashews
1/4 C. plus 2 TBS dark brown sugar
1/4 C. plus 2 TBS maples syrup
1/4 C. melted butter
3/4 tsp. salt
1 C. raisins

Directions:
Preheat oven to 250 degrees
In a large bowl , combine the oats, nuts, and brown sugar. In a separate bowl, combine maple syrup, butter, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for one hour and 15 minutes, stirring every 15 minutes to achieve even color. Remove from oven and transfer to a large bowl. Add raisins and mix until evenly distributed.

Welcome Home Dinner

As I said, my hubby has been away for two weeks training with the National Guard, so this is my welcome home dinner menu for him. I am adding the recipes here, so you all can try them out too!

NY Strip Marinade:

Ingredients:

1/2 cup olive oil

1/4 cup lemon juice

3 cloves garlic, minced

2 tsps. Worcestershire sauce

1 tsp. black pepper

Directions:

In a heavy-duty, resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce, and pepper. Add the steaks to the bag, press the air out of the bag and seal tightly. Turn several times to distribute the marinade. Place the bag in bowl and refrigerate 30 minutes, turning bag occasionally. Overnight is best.

 

Twice Baked Potatoes

Ingredients:

4 large Idaho potatoes ( I get the ones in the bulk section, because I can usually find really big ones there)

2 packages of bacon ( use your favorite kind, but don’t use a super cheap brand)

2 packages of shredded cheese (you can use any kind of cheese you like, I usually use mind cheddar)

1 stick of butter

1/3 cup of milk ( I use whole milk because it makes the dish richer)

1 pinch of salt (go easy on the salt because you will be adding bacon and it is salty!)

2 dashes of black pepper

Directions:

Preheat oven to 425 degrees. Bake the potatoes for an hour, your oven might take longer or shorter to bake the potatoes depending on how it cooks.  While baking the potatoes cook the bacon on the stove top according to package directions. Drain it on paper towels and let it cool.

When the potatoes are soft enough to squeeze slightly and you can feel them give, remove them from the oven. Set aside for 30 minutes to an hour to cool so you can handle them.

When potatoes are cool, slice them length wise, so you have two halves and they look like boats. Take a spoon and spoon out the middles being careful to leave about 1/2 inch along the sides. Spoon the middles into another bowl.

Set the potato skins aside and use the middles in the bowl. Add the butter and the milk to them and using a potato masher or fork make mashed potatoes. Don’t worry if they are not totally smooth, they are supposed to have some lumps.

Add one package of cheese and all but 4-5 slices of the bacon to the mashed potatoes. When adding bacon, cut or tear into smaller pieces. When you  have all the cheese and bacon into the mashed potatoes, stir with a spoon, mixing well. ** I like to make this up to this point the night before. I just put this mixture and skins in the refrigerator to chill. It is easier for me to put these together using my hands when the mixture is cold. **

Using the mixture in the bowl, you can either spoon it into the skins or use your hands to fill them. You want the skins to be heaping with the mixture, so keep adding it to the skins until the mixture is used up. Turn the oven down or on to 350 degrees while you put these together.

When the skins are filled, use the cheese from the other package to sprinkle on top of the potatoes and top with the remaining bacon pieces. Bake at 350 for 45 minutes or until heated through and the cheese is brown and bubbly on top. Serve right away.

**** You can use the basic recipe here and add anything you want to make twice baked potatoes, this is easily customizable with all kinds of additives.****

 

Garlic Butter & Bacon Green Beans

I usually make these from my head. There is no exact recipe for them. If you want to know how to make them, you can find me on FB.

 

Pineapple Upside Down Cake

Ingredients:

1 1/3 cups of butter

1 cup brown sugar

1 (20 oz) can pineapple slices

1 1/2 cups sugar

1 tsp. vanilla

2 cups all purpose flour

2 tsp. baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup buttermilk

Directions:

Preheat oven to 350 degrees. Melt 2/3 cup butter, stir in brown sugar.

Spread in bottom of 12-inch cast iron skillet or a 12x9x2 pan. DO NOT GREASE

Arrange pineapple slices over sugar mixture.

In large bowl, cream sugar and remaining butter; beat in eggs and vanilla

Combine all dry ingredients; add alternately with the buttermilk, mixing well after each addition

Pour carefully over sugar mixture

Bake at 350 degrees for 50-60 minutes or until toothpick tests say its done. Immediately invert onto serving platter.

 

Well, that is my menu. I am adding frozen rolls and a salad as well.

On the Menu..

Some of you might know that my hubby Army Boy is away at National Guard training, when he gets back on the 23rd, he will have been gone for two weeks. Army food is okay, I guess I have never actually had it, he tells me it is gross. So, I figured that I would make him a welcome home dinner! This is what the menu will consist of.

NY strip steaks- the marinade is from Paula Deen. I will post the recipe here.

Twice baked cheesy bacon potatoes

Garlic butter & bacon fresh green beans

and for dessert.. a pineapple up-side down cake made in my cast iron skillet.

I will post all the recipes here so that you can see what all I am making and you can also try them out for yourself too! He is ready to come home to real food as he puts it. LOL. Hopefully he will enjoy what I am cookin’ up for him!

Ciao!!

Garlic & Lemon Chicken with Green Beans and Potatoes

Yes, it is true I am actually making this recipe at 2:39 am. I have had a migraine all day and I am hungry, since all the take out places are closed at this point. I decided to make something. The one thing I am trying to get away from is making something not good just for the sake of eating. So I decided to go with this recipe because it is done in one pan. The recipe is as follows and yes I do have pictures.
Ingredients:
6 TBSP olive oil
2 medium lemons, one thinly sliced and one juiced
4 cloves minced garlic
1 tsp kosher salt
1/2 tsp black pepper
3/4 lb trimmed green beans ( for this recipe, I used frozen)
8 sm red potatoes
4 lg bone-in, skin on chicken breasts about 3 1/4 pounds. ( for this recipe I used skinless, boneless chicken breasts)
Directions:
Preheat oven to 400 degrees F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon sliced. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any remaining olive-oil mixture over the chicken.











Roast for 50 minutes. Remove chicken from dish or skillet. Place the beans and potatoes back in oven for 10 minutes or until the potatoes are tender. Place a chicken breast on each of the plates; divide the green beans and potatoes evenly. Serve warm.

This came out really good! Hope you all enjoy it as much as I am! Ciao!

*****Special Notes******  When making this recipe I did not have the bone-in, skin on, chicken breasts, so I used the boneless, skinless ones, this would be a mistake. Use what the recipe calls for because the bones help keep the chicken up off the lemon slices. The reason this is such an issue is that there were parts that were bitter from the lemon. Also, use fresh green beans when making this because I think it would just be better off. 

Beef Sheppard's Pie (Original Post 8/26/07)

Ingredients:
2 TBS extra virgin olive oil
3 TBS unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 TBS kosher salt
3/4 tsp dried oregano
3 TBS tomato paste
1 pound ground beef
1/4 C. canned low sodium beef broth
1/2 tsp Worcestershire sauce
Freshly ground black pepper
4 C. mashed potatoes
1/4 C grated Parmesan, optional
Directions:
Preheat oven to 350
Heat the olive oil and two table spoons of the butter in a large skillet over medium heat. Add the onion,carrot, celery,mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and the tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire sauce, and some pepper, breaking up any large clumps of meat, cook until meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4 inch boarder around the edge. Make a decorative pattern on the top of the potatoes if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.

Chicken Romano (Original Post 8/26/07)

Ingredients:
3 TBS salt- free seasoned dried bread crumbs
3 TBS grated Pecorino Romano Cheese ( I substituted parmesan cheese and it was good)
4 thin-sliced boneless chicken cutlets (I used breasts and pounded thin)
1 TBS olive oil, divided
1 (141/2 oz) can dices tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 TBS pitted Kalamata olives
1 tsp balsamic vinegar
1/8 tsp red pepper flakes
3 TBS coarsely chopped basil leaves ( I used dried, as in seasoning)
Directions:
Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge chicken pieces in crumb mixture to coat on both sides. Heat 1 1/2 TBS oil in 12 inch non stick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes each side. Transfer to plate;cover with foil to keep warm. Repeat. Add drained tomatoes,garlic,olives,vinegar,red pepper flakes, and 1/3 of tomatoe liquid. Cook 2 minutes stirring occasionally until slightly thickened. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
I actually think this may be good with a mozzarella cheese on  top as well. I think that I am going to try that the next time I make this dish.

Skillet Lasagna (Original Post 10/7/08)

This is a nice alternative to regular lasagna. It is a quick way to have lasagna on a week night.

Ingredients:
1 ( 28 ounce) can diced tomatoes
1 TBS olive oil
Table salt
3 Medium cloves of garlic, minced or pressed through a garlic press ( about 1 TBS)
1/8 tsp of red pepper flakes
1 pound of meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 can ( 8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black Pepper
1 cup ricotta cheese
2 TBS chopped fresh basil
Directions:
Pour diced tomatoes with their juices into 1- quart liquid measuring cup. Add water until mixture measures 1 quart.
Heat oil in large nonstick skillet over medium heat until oil shimmers. Add 1/2 teaspoon of salt, garlic and pepper flakes. Cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pick, about 4 minutes.
Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender about 20 minutes.
Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
I use regular ground beef instead of meatloaf mix. I forgo the ricotta cheese and put Italian blend shredded over the top. Before you add the Parmesan, it will be liquidy and that is how it is supposed to be, the Parmesan brings it together. I use dried basil and it is fine.... You can add onion to this, if you want to it is a medium onion, minced and cook it in the beginning before adding the garlic.

Bacon Cheeseburger Meatloaf (Original Post 10/7/08)

This is a great recipe for kids and picky eaters!! I love this meatloaf....
Ingredients:
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package of Cheddar grated
2 large eggs, lightly beaten
1/4 C bread crumbs, toasted
1/4 C mayonnaise
1TBS Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
1/2 C ketchup
2TBS prepared mustard
Directions:
Preheat oven 350 degrees.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 55 minutes or until meat is no longer pink.
You can add French fried onions to this, 1 (3 ounce can) and after you bake for 40 minutes sprinkle the onions on top and bake for another 10- 15 minutes. I use a Colby-Jack cheese shred instead of cheddar and you can mix up the mustard, I sometimes use brown spicy mustard instead of plain yellow mustard.... To cook this, because it gives off a lot of grease, I use the broiler pan. It is the one with the slits on it so the grease drips down into the bottom pan.

Spaghetti Sauce (Original Post 10/8/08)

I always make my own pasta sauce now. There are a few reasons for doing so, but the biggest one for me is that I am allergic to onion. So, if I make my own I know that there is not any onion in there. It is relatively simple and does not take all day. I will tell you how I make mine if you want to try it, great! You can basically add anything that you want to it.... If you shop at Wal-Mart, it is pretty cheap to make too..
Ingredients:
1 ( 28 ounce) can crushed tomatoes
1 TBS minced garlic
Salt
Pepper
Oregano
Italian seasoning
Olive oil
Directions:
Add olive oil to pan. ( I usually do not measure anything, so I use 2 turns around the pan with the bottle). Add garlic and sauté for a minute or so. Add tomatoes. Add seasonings to taste. Let simmer for about 5 minutes. Add more seasonings if needed.
Now you actually have to taste this while it is cooking.... Ideally, you should taste everything that you make so that you know the seasonings are right.... If you want to add onion, be sure to sauté it with the garlic...

Beef Vegetable Soup (Original Post 10/14/08)

This is such a great soup, you can add anything that you want to it above what is on the recipe. It makes about 8 quarts and takes with prep time 2 hours give or take.....

Ingredients:
2 TBS vegetable oil (if using chuck roast instead of short ribs)
2 1/2 to 3 pounds of beef short ribs or 2 1/2 to 3 pounds of beef chuck roast*
4 quarts cold water
1 ( 28 ounce) can diced tomatoes
3 TBS dried parsley
2 TBS beef bouillon granules
1 TBS dried Italian seasoning
1 TBS House seasoning ( recipe at bottom)
1 TBS season salt, plus extra for seasoning
1 TBS Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
1/2 tsp black pepper, plus extra for seasoning
2 bay leaves
1 Cup thinly sliced carrots
1 Cup diced celery
1 Cup sliced green beans fresh or canned
1 Cup frozen black eyes peas
1 Cup frozen butter beans
1 Cup cut okra, fresh or frozen
1 Cup corn kernels fresh or canned
1 Cup diced potatoes
1/2 Cup uncooked elbow macaroni
Chopped fresh parsley leaves
Directions:
If using the chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove roast from skillet and cut it into 1 1/2- inch cubes; discard the fat. Place the beef cubes in a large stock pot. *** IF using short ribs, you can put them right into the pot with no preparation***.
Add water, tomatoes, dried parsley, beef bouillon. dried Italian seasoning, house seasoning, season salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to a boil over high heat. Cover the pot;reduce heat so that the liquid simmers, and cook for 1 1/2 to 2 hours or until the meat is very tender.
***IF using short ribs, remove them from the pot and cut meat from the bones, discard the bones and the fat and return the meat to the pot.*** Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute the ingredients. Reduce heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
* The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor....
House Seasoning:
1 Cup salt
1/4 Cup black pepper
1/4 Cup garlic powder
Directions:
Mix ingredients together and store in an airtight container for up to 6 months.....
I personally do not use the house seasoning, way too much salt.... I tried it and did not like it. As for the beef bullion granules, I use 2 beef bullion cubes.... Same thing.... I do not add the beans or the okra.... but I add more macaroni and potatoes. This is a recipe that every time you make it , it gets better!! I use short ribs and it is so good!!!!

Beef Noodle Bowl (Original Post 10/14/08)

I got this recipe from Kraftfoods.com . I get their free magazine sent to me and emails.... A really great way to add to your recipe collection with out spending any money.... This is a great dish, I have made it a couple of times...

Ingredients:
1/2 pound linguine, uncooked
3 Cups broccoli florets
3 carrots, sliced
2 tsp vegetable oil
1 pound beef sirloin steak, cut into strips
1/4 Cup Kraft Asian Toasted Sesame Dressing
1 TBS teriyaki sauce
Directions:
Cook pasta in large sauce pan as directed on package, adding veggies to the boiling water for the last 2 minutes or so.
Meanwhile, heat oil in large non stick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing ans teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
Drain pasta mix; place in large serving bowl. Add meat mixture; toss to coat.
Ideas:
For added crunch, sprinkle with 1/2 cup of Planters dry roasted peanuts just before serving.
Variation:
Prepare as directed, using Kraft Zesty Italian dressing, adding one tsp ground ginger and increasing the teriyaki sauce to 1/4 cup.
I have tried the variation and it works in a pinch, but I would go with how the recipe is originally written with the Asian dressing. It adds so much more flavor to the meat than the variation. I have never tried this with the peanuts. It takes about 30 minutes to make and it is great for a week night dinner. Use any cut of meat that you want.....

Classic Pizza Dough (Original Post10/27/09)

This recipe makes one (1) pizza. So, if you are wanting to make multiple pizzas you need to make multiple batches of this recipe. It is pretty simple, however water temperature is IMPORTANT here.
Ingredients:
2/3 cup lukewarm water (between 105 and 115 degrees Fahrenheit) - This is extremely important!
1 1/2 teaspoon active dry yeast (see Note)
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup bread flour
1 cup all-purpose four , plus additional for dusting
Vegetable oil or non stick spray
Instructions:
1.) A mixing bowl or the bowl to a stand mixer can often be quite cool- and thus a detriment to the yeast. If yours feels cool to the touch, fill it first with some warm tap water, drain it, and dry it thoroughly. Then stir in the water, yeast, sugar, and salt together in the bowl just until everything is dissolved. Set aside at room temperature for 5 minutes to make sure the mixture bubbles or foams. If it doesn't, either the yeast expired or the water was not the right temperature. Throw the mixture out and start again.
2.) If working by hand: Stir in both flours with a wooden spoon to make a soft dough. Sprinkle a clean, dry work surface with a light coating of all-purpose flour; turn the dough out onto it, and knead for 8 minutes by pulling the mass with one hand while twisting it with the other, all the while digging the heel of your twisting hand into the dough. After every two or three push/twist/dig actions, rearrange the dough by folding it onto itself. If the dough is sticking to your hands, add a little more all-purpose flour, no more than a tablespoon or so, then continue kneading until smooth and elastic.
If working with a stand mixer: Add both flours, attach the dough hook, and beat at medium speed until soft dough forms. Continue beating, adding more all-purpose flour in one tablespoon increments if the dough gets sticky, until the mixture is oft and elastic, about 6 minutes.
3.) Wipe a clean large bowl with a bit of cooking oil on a paper towel; or spray it with non stick pray. Place the dough in the prepared bowl, turning the dough so all sides are coated with oil and cover the bowl with plastic wrap. Set aside in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Shape dough according to shape of pan you are using.
NOTE:
Active dry yeast can be stored in the freezer for up to 1 year to preserve its freshness.
I made this dough with a stand mixer and not by hand. Easier yet is to go to your favorite pizza joint and see if they will sell you a dough or go to the grocery store and see if they have dough in the deli department. I know that Publix did in Florida.

Classic Pizza Sauce (10/28/09)

According to this recipe, it makes enough for 5 pizzas. Also onions are left out of the original recipe, so I did not omit them. I have made this sauce and it is really good. I am not a spicy pizza sauce lover, so you can omit the red pepper flake and not hurt this one bit, I did and it turned out so well. Personally, when I made this pizza for the first time, I omitted any toppings so I could taste the dough and sauce together.
Ingredients:
One 28 ounce can reduced sodium crushed tomatoes ( see note)
3 tablespoons olive oil
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
Up to 1/2 teaspoon read pepper flakes, optional
1 garlic clove, minced
Ingredients:
1.) Mix the tomatoes, olive oil, sugar, basil, oregano, salt, red pepper flakes, and garlic in a large sauce pan set over medium-high heat. Bring to a simmer, stirring occasionally.
2.) Set the lid askew, reduce heat to low, and simmer slowly, stirring occasionally, until tomatoes have broken down into a somewhat thickened sauce, about 30 minutes. Cool for 10 minutes before using, or store covered, in a plastic container in the refrigerator for three days. The best way to get sauce on a stretched dough is to use a ladle; spoon the sauce into the middle of the crust, then use the back of the ladle to spread the sauce evenly over the crust.
NOTE:
The quality of the tomatoes will directly affect the quality of the sauce. DO a taste test sometime to discover a brand with true tomato taste without too much salt or acid.

Mashed Potatoes (Original Post 5/21/11)

I love mashed potatoes and the easier they are to make the better!! I actually stole this tip from Rachel Ray a while ago and I have to say it honestly works every time!! So feel free to steal it and use it.


When I make mashed potatoes, lately we have been using red skin potatoes. It really depends on your preference of potato. When you get ready to make this, make sure you cut your potatoes in about the same size pieces or this trick will not work so well. Put the potatoes in water and bring to a boil, once they have reached a rolling boil, put a lid on them and turn the heat off. Let them sit for 11 minutes with the lid on the pot. Now the idea is that when the 11 minutes is up the potatoes will be fork tender and ready to mash. Finish the mashed potatoes in the usual way. I use lots of butter and milk. I have also added in some other things such as cheese and bacon. If this is done correctly your mashed potatoes should be quick and easy!!

Chicken with Peas , Parmesan & Prosciutto (Original Post 5/25/11)

This is a recipe I got from Bertolli recipe club. I have not made this yet, but hoping that someone will and let me know what it is like. I love Italian food and Bertolli is one of the few jar sauces that I actually like.

Ingredients:

1- 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks.

1TBSP olive oil

1/4 cup chopped onion

2 cloves garlic, finely chopped

1 jar Bertolli Vodka Sauce made with fresh cream

2 ounces prosciutto, chopped

1/2 cup frozen green peas, partially thawed

1/4 grated parmesan cheese

Parmesan cheese shavings (optional)

Directions:

Season chicken if desired, with salt and ground black pepper

Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onions stirring occasionally for about 2 minutes. Add garlic and cook stirring frequently about 30 seconds. Add chicken and cook turning occasionally, about 6 minutes or until browned. Stir in sauce and simmer 5 minutes. Stir in prosciutto, peas, and grated parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve if desired over hot cooked pasta and garnish with Parmesan cheese shavings.

According to Bertolli, the cost per recipe is $11.60

Cost per serving of this recipe is $2.90

When I make this I will omit the onions, but I left them in the recipe because I know others like onions. If you make this, let me know how it turns out!!

Bertolli Spaghetti & Meatballs Review

I did end up making this recipe and it came out fantastic! The meatballs were perfect and when it says it makes a certain amount of meatballs it really does providing you make them the correct size! I would recommend this recipe to anyone who loves spaghetti and meatballs. Enjoy!

Bertolli Spaghetti & Meatballs (Original Post 5/26/11)

I have tried and tried to make meatballs and for some reason I can not do it. They either come out all messed up or they fall apart totally. I have not made this recipe yet, so I am hoping someone will make this and tell me how it works.

Ingredients:

1 pound of lean ground beef

1/2 cup grated parmesan cheese

1/4 cup Italian seasoned dry bread crumbs

1/4 cup water

1 egg

1 tsp. finely chopped garlic

1/4 tsp. salt

1 jar Bertolli Tomato and Basil sauce

8 ounces of spaghetti, cooked and drained

Directions:

Combine ground beef, parmesan cheese, bread crumbs, water, egg, garlic, and salt in medium bowl; shape into 12 meatballs.

Bring sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.

Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti and sprinkle, if desired with parmesan cheese.

Bertolli says cost of this recipe is $8.39

Cost per serving: $2.10

I am hoping that this recipe is my final try for the meatballs. So make it and tell me how it comes out

Olive Garden Chicken & Gnocchi Soup (Original Post 5/30/11)

Again, this is not my recipe, it is from the book To Secret Restaurant Recipes 3 by Todd Wilbur. I love this soup at Olive Garden and I was stalking the Olive Garden website hoping that they would post their recipe there and to my knowledge they have not yet. So here is a recipe that is supposed to be as good as the real thing!!

Ingredients:

Gnocchi:

1 cup potato buds

3/4 tsp. plus 1/8 tsp. salt

1/4 scant tsp. ground nutmeg

1 cup boiling water

1 egg yolk

2/3 cup all- purpose flour

Directions for Gnocchi:

Mix potato buds with the salt and nutmeg. Stir in the boiling water and continue mixing until no dry flakes remain. Stir in egg yolk until the mashed potato mixture has an even pale yellow color throughout. Stir in flour and knead for about a minute with your hands. Use a half teaspoon to measure out small portions of the dough. Using floured hands, roll the small dough portion around between the palms of your hands, making a ball, then press each ball down onto floured wax paper, making a small disk, When all the gnocchi is made, begin the rest of the soup.

Ingredients:

Soup:

2 TBS. vegetable oil

1/2 cup of shredded carrot

1/4 cup diced onion

1/4 cup chopped celery

1 tsp. minced garlic

2 TBS. cornstarch

4 cups chicken broth

4 cups of water

1 1/2 tsp. salt

1/2 tsp. ground black pepper

1/8 tsp. ground nutmeg

1 1/2 cups half and half

1 roasted chicken with meat removed and chopped ( about 1 pound of meat)

2 cups chopped fresh spinach

Directions:

Heat oil in a large soup pot or Dutch oven over medium heat. Add the carrot, onion, celery, and garlic and sauté for 3 minutes. Whisk cornstarch into the chicken broth and add to the vegetables along with the water. When the mixture begins to boil, add the gnocchi. Reduce heat and simmer for about 10 minutes. Add the half and half and simmer for another 10-15 minutes or until soup begins to thicken. Add the chicken and spinach and simmer for another 10 minutes or until the soup has thickened and the spinach is tender.

Now, if you want to make this recipe quickly I suggest using frozen gnocchi and a rotisserie chicken from your favorite store. Again I have not made this yet, so if anyone tries it out, let me know!!

Olive Garden’s Steak Gorgonzola Alfredo (Original Post 6/12/11)

Again, this is from the book, Top Secret Restaurant Recipes 3 by Todd Wilbur and the following paragraph is his and not mine.

Menu Description:

Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-Alfredo sauce.

This menu item builds on Olive Garden’s great Alfredo sauce recipe with the addition of gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction that is drizzled over the beef medallions. Find three (3) 6-ounce sirloin steaks (or what ever cut you prefer) and slice each of them into four 1 1/2 ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2- inch thick and they will grill up to the same size medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below and you will have re created the taste and presentation of the original rich, tasty dish.

Balsamic Glaze

Ingredients:

1/2 cup balsamic vinegar

1/2 cup honey

1 1/2 teaspoons of Knox unflavored gelatin powder

Directions:

Make balsamic glaze by combining balsamic vinegar, honey, and unflavored gelatin in a small sauce pan over low heat. Stir often as mixture comes to a simmer. Turn off heat when mixture begins to boil, then remove it from the heat and cool at room temperature. The glaze will thicken even more as it cools.

Alfredo Sauce

Ingredients:

1/2 cup (1 stick) salted butter

2 cups heavy cream

1/4 tsp. garlic powder

1/8 tsp. ground black pepper

1/2 cup crumbled gorgonzola cheese

1/4 cup grated parmesan cheese  

1 (12 ounce) box fettuccine pasta

Directions:

Make the Alfredo sauce by melting the butter in a medium saucepan over medium heat. Add the cream, garlic powder, pepper, and cheeses, and simmer over medium/low heat for 10 to 12 minutes until thick. Bring 4 to 6 quarts of water to a boil and add the pasta. Cook until done then drain.

Beef Seasoning

Ingredients:

1/2 tsp. meat tenderizer (McCormick brand works well)

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1/8 tsp. dried thyme

3(three) 6-ounce sirloin steaks cut each into four 1 1/2 –ounce medallions

4 cups chopped fresh spinach

3 TBS. chopped green onions (about 2 onions)

Directions:

Preheat grill to high. Combine the beef seasoning ingredients. Pound beef medallions to about 1/2 inch thick and sprinkle both sides with seasoning blend. When your grill is hot, cook beef medallions for 2 to 3 minutes per side until cooked to your preference.

Garnish:

Ingredients:

3 TBS crumbled gorgonzola cheese

2 TBS chopped sundried tomatoes

Directions:

Just before serving the dish, add the chopped spinach and chopped green onions to the Alfredo sauce. For each serving toss approximately 1/3 of the fettuccine pasta with about 3/4 cup of the Alfredo sauce in a medium bowl. Spoon onto a serving plate, and then arrange 4 beef medallions on the pasta. Drizzle the balsamic vinegar glaze over each beef medallion. Combine the gorgonzola cheese crumbles with chopped sun-dried tomatoes and sprinkle about 1 1/2 table spoons of this mixture over the beef medallions. Repeat for the remaining servings.

This recipe says it makes 3 servings per recipe, so if you are making it for 4 or more people you will have to double or even triple it depending on how many people you are serving.

Olive Garden Breadsticks (Original Post 6/13/11)

If you have ever been to Olive Garden, you know how great these breadsticks are. Again, this recipe is from the book Top Secret Restaurant Recipes 3 by Todd Wilbur.

Ingredients:

2 TBS. granulated sugar

3/4 tsp. active dry yeast

1 cup plus 1 TBS warm water (105 to 115 degrees F)

16 ounces bread flour (3 cups)

1 1/2 tsp. salt

1/4cup (1/2 stick) butter, softened

Topping Ingredients:

2 TBS butter melted

1/2 tsp. garlic salt

Directions:

Dissolve the sugar and yeast in the warm water in a small bowl or measuring cup and let the mixture sit for 5 minutes or until it becomes foamy on top. Combine the flour and salt in a large bowl. Use the paddle attachment on a stand mixer to mix the soften butter into the flour. If you don’t have a stand mixer; use a mixing spoon to combine the butter with the flour. When the yeast mixture is foamy, pour it into the flour mixture and use a dough hook on your mixer to combine the ingredients and knead the dough for approximately 10 minutes. If you don’t have a stand mixer; combine the ingredients and then knead the dough by hand on the counter top for 10 minutes. Place the dough in a covered container and let it sit for 1 to 1 1/2 hours, until it doubles in size. When the dough has doubled, measure out a 2-ounce portions and roll the dough between your hands or on a countertop to form sticks that are 7 inches long. Place the dough on parchment paper-lined baking sheets, cover, and set aside for 1 to 1 1/2 hours, or until the dough doubles in size once again. Preheat oven to 400 degrees. Bake the breadsticks for 12 minutes, or until golden brown. When the breadsticks come out of the oven, immediately brush each one with melted butter and sprinkle with a little garlic salt.

Tips:

If you are pressed for time or just don’t want to deal with making the breadsticks from scratch, I have seen frozen bread sticks in my grocery store freezer section, use those instead for a quick version of these.

Olive Garden Dipping Sauces for Breadsticks (Original Post 6/20/11)

Again, this recipe is from the Top Secret Restaurant Recipes 3 by Todd Wilbur.

Menu description: freshly prepared Alfredo or marinara sauce served warm.

Alfredo Sauce:

Ingredients:

1/2 cup (1 stick) of butter

1 TBS. minced garlic ( about 3 cloves)

2 cups heavy cream

1/4 tsp. salt

1/4 tsp. ground black pepper

3/4 cup grated Parmesan Cheese

Directions:

Make Alfredo sauce by melting the butter in a medium saucepan over medium heat. Add the garlic to the butter and cook for 1 minute, then whisk in the cream, salt, pepper, and cheese. Bring the mixture to a boil, then reduce the heat to medium/low and simmer for 12-15 minutes, or until thick, stirring often.

This recipe makes about 2 1/2 cups or so.

Tips:

When using minced garlic, I buy the already minced kind in the produce department. Mainly because I use it in most recipes and it is already minced for you.

Marinara Sauce:

Ingredients:

3 TBS extra virgin olive oil

1/3 cup diced onion

1 1/2 tsp. minced garlic ( about 1 1/2 cloves)

1 28 ounce can crushed tomatoes

3/4 cup of water

1 1/2 tsp. granulated sugar

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. dried basil

1/4 tsp. Italian seasoning herb blend

Directions:

Heat the olive oil in a medium saucepan over medium heat. Ass the onion and garlic and sauté for 1- 2 minutes, or until the garlic begins to turn a light brown. Stir in the crushed tomatoes, and then add the remaining ingredients. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25 minutes, stirring often.

Tips: If I was making this, I would leave the onion out. Also, I don’t think I would add the sugar either as I am not really fond of sweet sauces. Again, I used the already minced garlic, so it is easier.

Farfalle with Herb-Marinated Grilled Chicken (Original Post 7/18/11)

This is another Bertolli recipe and I have not made this yet. Although I do not have a grill ( they are not allowed where I live) you can still make this recipe in a gill pan.

Ingredients:

1 pound boneless skinless chicken breast halves

1/4 cup Bertolli extra virgin olive oil

2 Tbs. balsamic vinegar

1 Tbs. lemon juice

1 Tbs. finely chopped fresh basil leaves

1 Tbs. finely chopped fresh flat-leaf parsley

1 tsp. finely chopped fresh oregano leaves (optional)

Pinch crushed red pepper flakes

1 jar Bertolli Tomato & Basil sauce, heated

1 box ( 16 oz.) farfalle or penne pasta, cooked and drained

Directions:

Combine olive oil, vinegar, lemon juice basil, parsley, oregano, and red pepper flakes in shallow bowl. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.

Remove chicken from marinade, discarding marinade Grill or broil chicken, turning once, until thoroughly cooked; slice.

Spoon sauce over hot farfalle and top with chicken. Garnish if desired, with additional parsley.

Bertolli says that the cost of this recipe is : $9.92

Cost per serving: $1.98

Bertolli Ricotta Bruschetta (Original Post 7/30/11)

This is another recipe that I got off the Bertolli website that looked good. It is an appetizer but could be used for the bread in a meal if you wanted.

Ingredients:

1 loaf Italian bread, cut diagonally into 1/2 inch thick slices

1 clove of garlic halved

1/3 cup olive oil

2 cups Bertolli tomato and basil sauce

1 container (15 ounces) ricotta cheese

2 TBS. chopped fresh basil

Directions:

Preheat oven to 425 degrees

Arrange bread on baking sheet. Evenly rub with garlic, then brush with olive oil. Bake 10 minutes or until golden. Evenly spread pasta sauce on bread then top with cheese. Bake 5 minutes or until cheese is golden. Sprinkle with basil.

Bertolli substitution: Use your favorite prepared pizza crust instead of bread for a quick meal.

My Substitution: Use mozzarella or any Italian blend cheese instead of the ricotta.

Double-Meat Personal Pizzas (Original Post 8/2/11)

This is a recipe that I got from the Pillsbury website. It looks like a fun Friday night dinner. I am looking forward to making this and as usual, you could use any of your favorite pizza toppings for this.

Ingredients:

1/2 pound lean (at least 80%) ground beef

1 can (13.8 ounce) Pillsbury refrigerated classic pizza crust

1/2 cup pizza sauce

1/4 tsp. dried oregano leaves, if desired

1/2 package (3 1/2 ounce size) sliced pepperoni

2 TBS. grated Parmesan cheese

1 1/2 cups shredded Italian cheese blend or mozzarella cheese (6 ounces)

Directions:

Heat oven to 400 degrees. In a 10-inch skillet, cook beef over medium high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Lightly spray large cookie sheet with cooking spray. Unroll dough on work surface. Cut dough into 4 equal pieces; place on cookie sheet. Press out each piece of dough to form 6x5 inch rectangle. With fingers, create slight rim on edge of each dough rectangle. Bake 8 minutes.

Spread about 2 tablespoons pizza sauce just to rim of each crust; sprinkle with oregano. Top with pepperoni, beef, and cheeses.

Bake 8 to 10 minutes until cheese in center is melted.

I am a huge fan of pizza and I am always looking for ways of making it quickly without having to buy frozen pizza. This is a good thing for sleepovers, so everyone can have what they like too.

Grands! Monkey Bread (Original Post 8/30/11)

I got this recipe from the Pillsbury web site. It is free and a wonderful source for recipes and videos. They also have a wonderful community section as well. This is also my next sweet recipe that I am making.

Ingredients:

1/2 cup of granulated sugar

1 tsp. of cinnamon

2 cans (16.3 ounces each) Pillsbury Grand's Home style refrigerated buttermilk biscuits.

1/2 cup walnuts, chopped (if desired)

1/2 cup raisins, if desired

1 cup firmly packed brown sugar

3/4 cup butter or margarine, melted

Directions:

Heat oven to 350 degrees. Lightly grease 12-cup fluted tube pan with shorting or cooking spray. In large storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits, cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl mix brown sugar and butter; pour over biscuit pieces.

Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Personalized Individual Pizzas (Original Post 9/5/11)

This recipe only gives three variations, but you could make this anyway you wanted. This is good if you have kids who don’t like the same toppings on pizza or if you are having a sleep over. It can also be used for a small gathering of friends as well. It is pretty much a do it yourself kind of thing, so all you need is the dough and any toppings you want.

Ingredients:

Cornmeal, if desired

1 can (13.8 oz.) Pillsbury refrigerated classic pizza crust

2 tsp. olive oil

1/4 cup pizza sauce

1/4 cup shredded cheddar cheese (2 oz.)

1 1/4 cups shredded mozzarella cheese (4 oz.)

Italian Sausage Pizza:

1/8 lb. bulk Italian sausage

1/2 small onion, chopped (1/4 cup)

1/2 tsp. chopped fresh oregano, if desired

Margherita Pizza

1 TBS. shredded Parmesan cheese

3 to 4 (1/4-inch-thick) slices plum (Roma) tomato (about 1 medium tomato)

1 TBS. thin fresh basil strips

Pepperoni Pizza

8 to 10 slices of pepperoni (from 3 oz. package)

Directions:

Heat oven to 425 degrees. Spray cookie sheet with cooking spray, sprinkle with cornmeal.

Do not unroll dough. Cut roll of dough into 4 equal pieces; shape each piece into a ball. Roll or press each  ball of dough into a 5-inch round making edges slightly thicker to form a rim. Place the rounds on the prepared cookie sheet; brush each with oil.

Bake 6-8 minutes. Top each round with 1 of the variations above. Bake 10-13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.

Easy Apple Pie Foldover (Original Post 9/6/11)

This is another recipe from my favorite website. I have not made this one yet, although I think I will soon, with apple season around the corner.

Ingredients:

1 1/2 cups thinly sliced, peeled apples (1 1/2 medium apples)

1/4 cup packed brown sugar

2 TBS. water

1 tsp. lemon juice

1 TBS. all-purpose flour

1 TBS. granulated sugar

1/4 tsp. salt

1 TBS. butter or margarine

1/2 tsp. vanilla

1 box Pillsbury refrigerated pie crusts

1 egg

Directions:

in 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 8 minutes, stirring occasionally, until apples are tender.

In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.

Meanwhile, heat oven to 375 degrees. Let pie crust pouch stand at room temperature for 15 minutes.

Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.

In small bowl, beat egg and 1 tablespoon of water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.

Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

Tips:

You can also sprinkle the top with granulated sugar after brushing with egg mixture to give it a bit more sweetness. You can also serve this with vanilla ice cream as well.

Pasta Carbonara with Bacon (Original Post 9/7/11)

Again I got this recipe from the Pillsbury website. I also thought that Carbonara was always made with bacon or pancetta (Italian bacon). It sounded good so I will try this eventually.

Ingredients:

6 oz. uncooked fettuccine or spaghetti

4 slices of bacon, cut into 1-inch pieces (1/4 lb.)

1 clove garlic, chopped

1 egg

3/4 cup milk

3/4 cup freshly grated Parmesan cheese

1/4 tsp. black pepper

4 cups fresh baby spinach leaves

3/4 cup chopped plum (Roma) tomato (1 medium)

1/2 cup thinly sliced green onion (8 medium)

1 container (6 oz.) Yoplait Greek fat free plain yogurt

Directions:

Cook and drain fettuccine as directed on the package. In 10-inch skillet, cook bacon and garlic until crisp. Drain; remove from skillet, and set aside.

In small bowl, slightly beat egg. Beat in milk, Parmesan cheese and pepper. Place cooked Fettuccini in skillet. Add milk mixture, spinach, tomato, and green onions. Cover; cook about 5 minutes over medium high heat, stirring occasionally, until spinach is tender.

Stir in yogurt; cook over low heat just until heated through.

Tips:

Usually when a recipe calls for milk they mean whole milk. It really gives it more body than the 2% or low fat. You of course could leave the onions out or even the yogurt. When trying a recipe for the first time I will make it as it is written just to get a feel for it then the next time I will add or leave things out. Of course the first time I make this I will be leaving the onions out.

Posted by Tawnya at 1:52 PM No comments:

Apple-Upside Down Cake (Original Post 9/8/11)

This is a recipe from America’s Test Kitchen Season 10 DVD. I actually own this and just got around to watching all the episodes and since apple season is pretty much upon us, I wanted to post this.

Ingredients:

Topping:

4 TBS. (1/2 stick) unsalted butter, cut into 4 pieces, plus extra for the pan

4 Granny Smith apples ( about 2 pounds), peeled and cored. (see note)

2/3 cup packed (4 2/3 ounces) light brown sugar

2 tsp. juice from 1 lemon

Cake:

1 cup (5 ounces) unbleached all-purpose flour

1 TBS. cornmeal (optional, see note)

1 tsp. baking powder

1/2 tsp. table salt

3/4 cup (5 1/4 ounces) granulated sugar

1/4 cup packed (1 3/4 ounces) light brown sugar

2 large eggs, room temperature

6 TBS. (3/4 stick) unsalted butter, melted and cooled slightly

1/2 cup sour cream

1 tsp. vanilla extract

Directions:

For the topping:

Butter the bottom and sides of a 9-inch wide by 2-inch high round cake pan; set aside. Adjust an oven rack to the lowest position and heat the oven to 350 degrees.

Halve the apples from pole to pole. Cut 2 apples into 1/4 inch thick slices; set aside. Cut the remaining 2 apples into 1/2 inch thick slices. Melt the butter in a 12-inch skillet over medium-high heat. Add the 1/2 inch thick apple slices and cook, stirring two to three times, until the apples begin to caramelize, 4 to 6 minutes. (Do not fully cook the apples) Add the 1/4 inch thick apple slices, brown sugar and lemon juice; continue cooking, stirring constantly, until the sugar dissolves and the apples are coated, about 1 minute longer. Transfer the apple mixture to the prepared pan and lightly press into an even layer. Set aside while preparing the cake.

For the Cake:

Whisk the flour, cornmeal (if using), baking powder, and salt together in a medium bowl; set aside. Whisk the sugars and the eggs together in a large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in the butter until combined. Add the sour cream and vanilla; whisk until combined. Add the flour mixture and whisk until just combined. Pour the batter into the pan and spread evenly over the fruit. Lightly tap the pan against the countertop two or three times to settle the batter. Bake until the cake is golden brown and a toothpick  inserted into the center comes out clean, 35 to 40 minutes, rotating the pan halfway through the baking time.

Cool the pan on a wire rack for 20 minutes. Run a small knife around the sides of the cake to loosen. Place a wire rack over the cake pan. Holding the rack tightly, invert the cake pan and wire rack together; lift off cake pan. Place the wire rack over a baking sheet or large plate to catch any drips. If any fruit sticks to the pan bottom, remove and position it on top of cake. Cool the cake 20 minutes (or longer to cool it completely) then transfer it to a serving platter, cut into pieces and serve.

Notes:

We like the slight coarseness that cornmeal adds to the cake, but it is fine to omit it. Golden Delicious apples can be substituted for the Granny Smith apples. You will need a 9-inch non stick cake pan with sides that are at least 2 inches high; anything shallower and the cake will overflow. Alternatively, a 10-inch ovenproof stainless steel skillet (don’t use cast iron) can be used to both cook the apples and bake the cake, with the following modifications: Cook the apples in the skillet and set them aside while mixing the the batter. (It’s okay if the skillet is still warm when the batter is added) and increase the baking time by 7 to 9 minutes. If you don’t have either a 2 inch high cake pan or an ovenproof skillet, use an 8-inch square pan. This recipe serves 8 people.

Garlicky Shrimp Pasta (Original Post 9/9/2011)

Again this is a recipe I got from America’s Test Kitchen Season 10. I have yet to make this but see it in the future for sure!

Ingredients:

1 pound extra large shrimp (21to 25 per pound), peeled, deveined, and each shrimp cut into 3 pieces

3 TBS. olive oil

5 medium garlic cloves, minced or pressed through a garlic press (about 5 tsp.), plus 4 medium garlic cloves, smashed

Table salt

1 pound of mezze rigatoni, fusilli , or campanelle (see note)

1/4-1/2 tsp. red pepper flake (see note)

2 tsp. unbleached all-purpose flour

1/2 cup dry vermouth or white wine

3/4 cup clam juice

1/2 cup chopped fresh parsley leaves

3 TBS. unsalted butter, cut into 3 pieces

1 tsp. lemon juice, plus lemon wedges for serving

Ground black pepper

Directions:

Toss the shrimp, 1 tablespoon of the oil, 2 teaspoons of the minced garlic, and 1/4 teaspoon salt in a medium bowl. Let the shrimp marinate at room temperature for 20 minutes.

Heat the 4 smashed garlic cloves and remaining 2 tablespoons oil in a 12-inch skillet over medium-low heat, stirring occasionally until the garlic is light golden brown, 4 to 7 minutes. Remove the skillet from the heat and use a slotted spoon to remove the garlic from the skillet; discard garlic. Set the skillet aside.

Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and pasta to the boiling water and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water then drain the pasta and return it to the pot.

While the pasta cooks, return the skillet with the oil to medium heat; add the shrimp with the marinade to the skillet in a single layer. Cook the shrimp, undisturbed, until the oil starts to bubble gently, 1 to 2 minutes. Stir the shrimp and continue to cook until almost cooked through, about 1 minute longer. Using a slotted spoon, transfer the shrimp to a medium bowl. Ass the remaining 3 teaspoons minced garlic and the red pepper flakes to the skillet and cook until fragrant. About 1 minute. Add the flour and cook, stirring constantly for 1 minute; stir in the vermouth and cook for 1 minute. Add the clam juice and parsley; cook until the mixture starts to thicken, 1 to 2 minutes. Off the heat, whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta and adjust the consistency of the sauce with the reserved pasta cooking water. Season with black pepper to taste. Serve immediately, passing the lemon wedges separately. 

Notes:

Marinate the shrimp while you prepare the remaining ingredients. Any short tubular or curly pasta works well in this recipe. If you prefer more heat, use the greater amount of red pepper flakes given. I used to omit them entirely but found that it adds a nice dimension to the dish, if you don’t like spicy,try the least amount on the recipe and I don’t think you will be disappointed!!

Stovetop Roast Chicken with Lemon-Herb Sauce (Original Post 9/10/11)

Another recipe from America’s Test Kitchens. I love chicken and the easier to make the better! I think I will be trying this soon.

Ingredients:

Chicken:

3 1/2 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks and /or thighs) trimmed

Table salt and ground black pepper

1 TBS vegetable oil

3/4- 1 1/4 cups low-sodium chicken broth

Lemon-Herb Sauce:

1 tsp. vegetable oil

1 medium shallot, minced (about 3 tablespoons)

1 tsp. unbleached all-purpose flour

1 1/2 TBS. minced fresh parsley leaves

1 1/2 TBS. minced fresh chives

1 TBS. juice from 1 lemon

1 TBS. unsalted butter, chilled

Table salt and ground black pepper

Directions:

For The Chicken:

Pat the chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch non stick skillet over medium high heat until just smoking. Add the chicken pieces skin side down and cook without moving until golden brown, 5 to 8 minutes.

Using tongs, flip the chicken pieces skin side up. Reduce heat to medium low, add 3/4 cup of the broth to the skillet, cover, and cook until the thickest part of the breast registers 155 degrees and the thickest part of the thighs/ drumsticks registers 170 degrees on an instant read thermometer, 10 to 16 minutes. Transfer chicken to a plate, skin side up.

Pour off the liquid from the skillet into a 2 cup measuring cup and reserve. Wipe the skillet out with paper towels. Add the remaining 1 tablespoon of oil to the skillet and heat over medium high heat until shimmering. Return the chicken pieces skin side down and cook undisturbed until the skin is deep golden brown and crisp, the thickest part of the breast registers 160-165 degrees, and the thickest part of the thigh/drumstick registers 175 degrees, 4 to 7 minutes. Transfer to a serving platter and tent loosely with foil. Using a spoon, skim any fat from the reserved cooking liquid and add enough broth to measure 3/4 cup.

For The Sauce:

Heat the oil in the now empty skillet over low heat. Add the shallot and cook, stirring frequently, until softened, about 2 minutes. Add the flour and cook, stirring constantly, 30 seconds. Increase the heat to medium high, add the reserved cooking liquid, and bring to a simmer, scraping the skillet bottom with a wooden spoon to loosen any brown bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated juices from the resting chicken; return to a simmer and cook for 30 seconds. Off the heat, whisk in the parsley and chives, lemon juice, and butter; season with salt and pepper to taste. Pour the sauce around the chicken and serve immediately.

Tips:

When browning the chicken to avoid getting oil everywhere use a spatter guard. Also, you could make this with all white meat chicken or all dark meat chicken as you prefer.

Beef and Broccoli- How it Turned Out

So the beef and broccoli turned out great. The meat was very tender, like it is supposed to be with Beef and Broccoli. The only issue I had was that because I am a human and not a machine, you are supposed to slice the meat in thin slices. Some were perfect and some were not. It did not hurt the dish in the least, but it is one issue I faced making this. I think that once it sits a bit and has a chance to thicken up, it will be amazing!

The above picture is when I added the slurry mixture ( the small amount of sauce and cornstarch whisked together) and the broccoli. It looked so good, but I had to wait 30 more minutes from this point so that the broccoli could cook through and the sauce would thicken some.

This photo is after I put the lid back on to wait the 30 minutes or so. I love my programmable crock pot! So handy and I have made so many dishes in it aside from this.

This is the first bowl of the beef and broccoli. I was not in a rice mood today, so I did not make any. It is really good without it in any case!

I highly recommend that you make this recipe soon!! It will help those Chinese food cravings!!

Ciao!

Slow Cooker Beef and Broccoli

I found this recipe actually on Facebook, but I think it originally came from a blog called The Recipe Critic. The recipe is as following:

Ingredients:

1 lb. boneless, beef chuck roast, sliced into thin strips

1 cup beef consommé or beef broth

1/2 cup low sodium soy sauce

1/3 cup dark brown sugar

1 tbsp. sesame oil

3 garlic cloves minced

2 tbsp cornstarch

Frozen Broccoli Florets (I used one bag)

White or brown rice, cooked

Directions:

In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.

 

Lay the beef strips in the crock pot and pour the sauce over, tossing the strips to coat.

 

Turn the crock pot on low and cook for about 6 hours. Mine was ready at 5. You don't want to cook the beef too long or it will start to shred.

 

When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. I added about 2 extra tsps of cornstarch to thicken it up a little bit more. Slowly stir this into the crock pot. I added the broccoli in at this point so that it could get heated through. You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook. You don't want to add the broccoli until the very end or it will be mushy.

 

Serve over white rice and enjoy!!

I am actually making this today and when it’s done I will post pictures and a review of the recipe itself. I do have to say it smells so good!

Ciao!