Well I promised I would post the recipe once I had made it so here it is. I used my regular pizza dough recipe which you can find in the pizza post from earlier. I kept some of the sauce from the Asian BBQ chicken I made 2 nights ago and used that as my pizza sauce. In the Asian BBQ Chicken post I said I had left overs and cut those up and put it on the pizza along with some green peppers and topped everything off with some cheese. It was that easy. It pays to work harder one night and make extra (which is not that much harder to do since you're already making some in the first place) and have a really easy night later on.
It all has to do with planning. You could even go as far as prepare the pizza the night you make the chicken and then freeze it for a later date when you just don't have time or energy to cook. You could do this any time you are preparing something that left overs would work on pizza which would be most chicken and steak dishes even some sausage and hamburger meals work.
Thursday, October 21, 2010
Tuesday, October 19, 2010
Spicy Green/Yellow Beans
I had the starch and the protein figured out tomight and because they are pretty much the only vegetable I have in the freezer right now green beans rounded out the meal. We had an abundance of beans this year from our garden so I kind of got a little sick of them for a while. We haven't had any for some time now but I still felt the need to change them up a bit.
Beans (as much as you need to feed your family)
1 Tbsp butter
1 Tbsp mustard
1 tsp Harissa or any other spicy seasoning blend you just love
Boil the beans until they are just done. You want them to still have a bit of bite to them. Drain and place pan back on stove and add butter, mustard and seasoning. Pour beans back in pan and stir to coat.
Beans (as much as you need to feed your family)
1 Tbsp butter
1 Tbsp mustard
1 tsp Harissa or any other spicy seasoning blend you just love
Boil the beans until they are just done. You want them to still have a bit of bite to them. Drain and place pan back on stove and add butter, mustard and seasoning. Pour beans back in pan and stir to coat.
Asian BBQ Chicken
After determining that I was making the sweet potato fries for dinner tonight I went into the freezer and picked chicken thighs as my protein. Then the decision of what to do with them came up. I want to use the leftovers for a pizza on thursday night so I needed some sort of sauce on the chicken to make it good for pizza. I started with an orange and worked a few more ingredients and came up with an asian bbq sauce. I think it will go really good on pizza in a few nights because it was really good on its own tonight. The sauce is similar to the sauce I used in the Asian Sausage and Pepper recipe with just a bit of tweaking.
8 chicken thighs
2 Tbsp honey
3 Tbsp Soya sauce
zest and juice of 1 orange
1 Tbsp sweet chili sauce
1 Tbsp grainy mustard (or dijon)
1/2 cup ketchup (use the cheap stuff if you have it)
2 Tbsp frozen OJ
1 tsp sesame oil
pepper
2 tsp teriyaki seasoning and/or garlic seasoning
In a large skillet (preferably one that can go in the oven) brown the chicken thighs on all sides. In a seperate bowl combine all the other ingredients and whisk until combined. Pour over browned chicken thighs and place in a 375F oven for 30 minutes. Keep an eye on them though. If the sauce reduces too much pour a little bit of water in so it does not burn.
I promise to post the pizza recipe after I make it.
8 chicken thighs
2 Tbsp honey
3 Tbsp Soya sauce
zest and juice of 1 orange
1 Tbsp sweet chili sauce
1 Tbsp grainy mustard (or dijon)
1/2 cup ketchup (use the cheap stuff if you have it)
2 Tbsp frozen OJ
1 tsp sesame oil
pepper
2 tsp teriyaki seasoning and/or garlic seasoning
In a large skillet (preferably one that can go in the oven) brown the chicken thighs on all sides. In a seperate bowl combine all the other ingredients and whisk until combined. Pour over browned chicken thighs and place in a 375F oven for 30 minutes. Keep an eye on them though. If the sauce reduces too much pour a little bit of water in so it does not burn.
I promise to post the pizza recipe after I make it.
Sweet Potato Steak Fries
As I was trying to plan what I am going to make for dinner tonight I determined that my starch was going to be sweet potatoes and I realized that I have not yet posted the recipe for these. I thought that stragne because it is one of our favorite side dishes. I still don't know what my protein will be but atleast I know anything will go with sweet potato fries. I call them steak fries because they are cut thicker and bigger than regular fries.
1 sweet potato per person (less if they are the bigger ones)
1 tbsp oil per potato
seasoning of choice
Peel and cut your sweet potatoes into wedges. Spread out on a baking sheet. Drizzle with oil and sprinkle on seasoning. Toss until all wedges are coated. Spread in an even layer. Place in a preheated 375F oven for 30-45 minutes (time depends on how thick the wedges are and how much you have on the sheet).
You can dip in ketchup just as you do regular fries or you can use your favorite dipping sauce. You can even use the BBQ Tartar sauce from my fish stick post as a dipping sauce just add a touch of the pickle juice instead of the chopped pickles so it's easier to dip in.
Sweet potatoes are rich in vitamin A & C which are powerful antioxidants. They are also rich in potassium which help people with stomach ulcers and other digestive problems. There are many benefits to eating sweet potatoes over regular white potatoes. We rarely eat white potatoes anymore.
When buying sweet potatoes make sure you get sweet potatoes and not yams. Yams do not have as many health benefits and are sweeter. I buy the orange or you could even call it pink sweet potatoes. I find they taste and cook up the best. I said in the recipe to peel the potatoe but you don't have to. There are many nutrients in the peels themselves. If you don't peel them though make sure to clean them very well.
1 sweet potato per person (less if they are the bigger ones)
1 tbsp oil per potato
seasoning of choice
Peel and cut your sweet potatoes into wedges. Spread out on a baking sheet. Drizzle with oil and sprinkle on seasoning. Toss until all wedges are coated. Spread in an even layer. Place in a preheated 375F oven for 30-45 minutes (time depends on how thick the wedges are and how much you have on the sheet).
You can dip in ketchup just as you do regular fries or you can use your favorite dipping sauce. You can even use the BBQ Tartar sauce from my fish stick post as a dipping sauce just add a touch of the pickle juice instead of the chopped pickles so it's easier to dip in.
Sweet potatoes are rich in vitamin A & C which are powerful antioxidants. They are also rich in potassium which help people with stomach ulcers and other digestive problems. There are many benefits to eating sweet potatoes over regular white potatoes. We rarely eat white potatoes anymore.
When buying sweet potatoes make sure you get sweet potatoes and not yams. Yams do not have as many health benefits and are sweeter. I buy the orange or you could even call it pink sweet potatoes. I find they taste and cook up the best. I said in the recipe to peel the potatoe but you don't have to. There are many nutrients in the peels themselves. If you don't peel them though make sure to clean them very well.
Monday, October 11, 2010
Holiday Stuffing
In honor of it being Thanksgiving I am posting my stuffing recipe. I probably should have posted it before the holiday so you could have a chance to make it yourself, but I couldn't quite remember how exactly I did it or the measurements of the ingredients I put in so I had to wait until I made it again. I measured everything out this time and am able to give it to you now. At least you can have it for the next holiday dinner you plan.
3 Tbsp butter
1/2 onion chopped
5 celery stalks chopped
2 large apples chopped
1 cup dried cranberries
1 cup chicken stock
1 cup cranberry, orange or apple juice
5 cups bread diced
3 tbsp stuffing or holiday seasoning
salt and pepper to taste
In a large skillet melt the butter. Add the onion and cook until soft. Add celery, apples, cranberries and seasoning and cook until tender. Add the chicken stock and juice and heat through. Toss in the bread cubes until they are all coated. Pour into a casserole dish and bake at 350F for 25-30 minutes.
You can mix up your juices by using two kinds or even all three. Add the zest of an orange for a fresh citrus flavor. You can also change up the taste by using all different kinds of bread. I used multi grain and rye for mine today. It is better when you use an artisan bread instead of plain white loaf. Stuffing and holiday seasoning will probably only be available around the holiday seasons or in speacialty stores.
3 Tbsp butter
1/2 onion chopped
5 celery stalks chopped
2 large apples chopped
1 cup dried cranberries
1 cup chicken stock
1 cup cranberry, orange or apple juice
5 cups bread diced
3 tbsp stuffing or holiday seasoning
salt and pepper to taste
In a large skillet melt the butter. Add the onion and cook until soft. Add celery, apples, cranberries and seasoning and cook until tender. Add the chicken stock and juice and heat through. Toss in the bread cubes until they are all coated. Pour into a casserole dish and bake at 350F for 25-30 minutes.
You can mix up your juices by using two kinds or even all three. Add the zest of an orange for a fresh citrus flavor. You can also change up the taste by using all different kinds of bread. I used multi grain and rye for mine today. It is better when you use an artisan bread instead of plain white loaf. Stuffing and holiday seasoning will probably only be available around the holiday seasons or in speacialty stores.
Thursday, October 7, 2010
Cream Peas on Toast
Now I know this sounds gross and very wierd, but it has been a family favorite of ours through my whole childhood and still remains a go to when I just don't feel like cooking or I didn't take any meat out of the freezer to thaw. It's not mushed peas on toast as some people think when I first suggest it and it might not be everyone's "cup of tea", but promise me you'll try it before you judge me insane.
4 cups frozen peas
3 Tbsp butter
3 Tbsp flour
1 Tbsp Sweet chili sauce
1 Tbsp Mustard
2 cups milk
salt and pepper to taste
Cook peas but not until done. You still want them a little crunchy because they will continue to cook in the sauce. In a medium sized pot melt the butter. Add the flour and stir together. Add the mustard and sweet chili sauce. Pour in 1/4 cup of the milk and stir continuously until it is all incorporated. Then you can slowly add the rest of the milk stirring continuously. Once the sauce is smooth and thickened slightly add the peas. Pour about 1/2 cup of the pea mixture on a piece of toast. We always top with some ketchup, but don't feel you need to.
Ways to change it up and make it your own would be adding spice mixtures (most will work well), cheese (especially flavored cheeses), or topping with hot sauce or BBQ sauce. You can also play with the breads you use for toast. We generally use plain white toast, but you can use rye, whole grains, bagels, sourdough or pumpernickle.
4 cups frozen peas
3 Tbsp butter
3 Tbsp flour
1 Tbsp Sweet chili sauce
1 Tbsp Mustard
2 cups milk
salt and pepper to taste
Cook peas but not until done. You still want them a little crunchy because they will continue to cook in the sauce. In a medium sized pot melt the butter. Add the flour and stir together. Add the mustard and sweet chili sauce. Pour in 1/4 cup of the milk and stir continuously until it is all incorporated. Then you can slowly add the rest of the milk stirring continuously. Once the sauce is smooth and thickened slightly add the peas. Pour about 1/2 cup of the pea mixture on a piece of toast. We always top with some ketchup, but don't feel you need to.
Ways to change it up and make it your own would be adding spice mixtures (most will work well), cheese (especially flavored cheeses), or topping with hot sauce or BBQ sauce. You can also play with the breads you use for toast. We generally use plain white toast, but you can use rye, whole grains, bagels, sourdough or pumpernickle.
I Need a Little Help
I don't know if it's because I've been so wrapped up in my cake business that I have come down with a case of recipe writers block. So I am looking to all of you for help. Please leave me a comment telling me some of the food you love to eat that you want recipes for. I need some inspiration. I am working on a few weekly meal plans but I would like to add a couple new recipes. I would really love to hear from you.
Tuesday, September 28, 2010
Hot Macaroni Salad
I made this dish for dinner tonight to go with prok chops. I made mine a bit spicy but you can alter the flavoring any way you like it. This can be a side dish or a meal in itself.
2 cup whole wheat macaroni noodles
2 cups peas
1/2 cup mayo
1/4 ranch dressing
1 Tbsp mustard
2 cups grated cheese
1 Tbsp garlic seasoning
1 Tbsp Cajun or Taco seasoning
2 Tbsp melted butter
1 cup bread crumbs
1/4 cup cornmeal
Cook macaroni. Just before you are about to drain the macaroni pour in the peas. Don't actually cook the peas this is just so they don't go into the mixture frozen. Drain your peas and macaroni. In a casserole dish mix the mayo, ranch dressing, mustard, grated cheese, and seasonings. Add the macaroni and peas and stir to combine. Preheat oven to 350F. In a seperate bowl mix the bread crumbs and cornmeal then sprinkle over the macaroni salad. Bake for about 15 minutes or until bread crumbs are golden brown.
You can make everything but the bread crumb topping in advance and keep in fridge until ready to bake. By the time the breadcrumbs are crispy, golden brown the macaroni will be heated through.
To change the flavoring you can use any of the different flavor of ranch dressing or change up the seasoning blends. You can add any dip mix as a flavoring as well. I didn't give a specific cheese because you can use any cheese you like really. Cheddar, 1/2 cheddar 1/2 mozarella, jack cheese, Jalapeno cheese, etc. If you like it really cheesy feel free to add more cheese.
2 cup whole wheat macaroni noodles
2 cups peas
1/2 cup mayo
1/4 ranch dressing
1 Tbsp mustard
2 cups grated cheese
1 Tbsp garlic seasoning
1 Tbsp Cajun or Taco seasoning
2 Tbsp melted butter
1 cup bread crumbs
1/4 cup cornmeal
Cook macaroni. Just before you are about to drain the macaroni pour in the peas. Don't actually cook the peas this is just so they don't go into the mixture frozen. Drain your peas and macaroni. In a casserole dish mix the mayo, ranch dressing, mustard, grated cheese, and seasonings. Add the macaroni and peas and stir to combine. Preheat oven to 350F. In a seperate bowl mix the bread crumbs and cornmeal then sprinkle over the macaroni salad. Bake for about 15 minutes or until bread crumbs are golden brown.
You can make everything but the bread crumb topping in advance and keep in fridge until ready to bake. By the time the breadcrumbs are crispy, golden brown the macaroni will be heated through.
To change the flavoring you can use any of the different flavor of ranch dressing or change up the seasoning blends. You can add any dip mix as a flavoring as well. I didn't give a specific cheese because you can use any cheese you like really. Cheddar, 1/2 cheddar 1/2 mozarella, jack cheese, Jalapeno cheese, etc. If you like it really cheesy feel free to add more cheese.
Asian Sausage & Peppers
This was last nights dinner. I had sausages out but no idea what to do with them until I went to the garden to get something to go with it and I saw that I had quite a few peppers to pick. I put mine over Uncle Ben's asian rice side dish, but you can cook up some brown rice and use that instead.
6 sausages (pretty much any flavor will work)
2-3 peppers chopped in large pieces ( any color of pepper works or use 1 of each)
1 tbsp cornstarch
Sauce Ingredients
2 tbsp frozen OJ
1 tbsp sweet chili sauce
1 tsp sesame oil
2 tbsp soya sauce
1/4 cup OJ
1 tbsp honey
1 tbsp teriyaki seasoning or garlic seasoning
In a large skillet over med high heat add a tbsp of olive oil and sausages. Cook until almost done then remove and slice into chunks. While the sausage are cooking in a seperate bowl mix all the sauce ingredients. Turn the heat down to medium and add the sausages back to the pan. Now you can add the peppers. Let the peppers cook for a couple of minutes then add the sauce. Let the mixture cook for 5 minutes. In a small bowl mix cornstarch with 3 tbsp of water to make a slurry. Add slurry to pan and stir in. Let it cook for another minute or two until sauce thickens. Pour over rice and serve.
Like I said in the beginning I used a rice in a bag mixture. I read the ingredients and there was only one that is bad. Silicon Dioxide which is really sand and they use it as a filler. It's not the stuff off the beach but still. I do use these once in a while because I am not really good at cooking rice. Other than that they have no preservatives and all the other ingredients are not really bad. Just make sure you read the ingredients when you are buying as some brands use lots of extra stuff and others don't.
6 sausages (pretty much any flavor will work)
2-3 peppers chopped in large pieces ( any color of pepper works or use 1 of each)
1 tbsp cornstarch
Sauce Ingredients
2 tbsp frozen OJ
1 tbsp sweet chili sauce
1 tsp sesame oil
2 tbsp soya sauce
1/4 cup OJ
1 tbsp honey
1 tbsp teriyaki seasoning or garlic seasoning
In a large skillet over med high heat add a tbsp of olive oil and sausages. Cook until almost done then remove and slice into chunks. While the sausage are cooking in a seperate bowl mix all the sauce ingredients. Turn the heat down to medium and add the sausages back to the pan. Now you can add the peppers. Let the peppers cook for a couple of minutes then add the sauce. Let the mixture cook for 5 minutes. In a small bowl mix cornstarch with 3 tbsp of water to make a slurry. Add slurry to pan and stir in. Let it cook for another minute or two until sauce thickens. Pour over rice and serve.
Like I said in the beginning I used a rice in a bag mixture. I read the ingredients and there was only one that is bad. Silicon Dioxide which is really sand and they use it as a filler. It's not the stuff off the beach but still. I do use these once in a while because I am not really good at cooking rice. Other than that they have no preservatives and all the other ingredients are not really bad. Just make sure you read the ingredients when you are buying as some brands use lots of extra stuff and others don't.
Tuesday, September 21, 2010
Apple Cranberry Chutney with Pork Tenderloin
I am actually smelling this recipe right now. It is what I am having for dinner tonight. It also uses one of my favorite kitchen tools the crockpot. Not only is dinner ready when you get home, you walk into a house that smells so good.
6 apples peeled, cored and chopped
1/2 med onion chopped
1 c celery chopped
3 Tbsp brown sugar
juice and zest of half a lemon
1/8 tsp cinnamon
2 Tbsp holiday seasoning blend
1/4 c cranberry sauce
1/4 c vinegar (regular or red wine)
1/4 c water or apple juice or orange juice
Combine everything in your crockpot and stir. Place a pork tenderloin big enough to feed your family (if it's really big you might have to double the chutney recipe) and turn on low for 8-10 hours or high for 4-6 hours.
6 apples peeled, cored and chopped
1/2 med onion chopped
1 c celery chopped
3 Tbsp brown sugar
juice and zest of half a lemon
1/8 tsp cinnamon
2 Tbsp holiday seasoning blend
1/4 c cranberry sauce
1/4 c vinegar (regular or red wine)
1/4 c water or apple juice or orange juice
Combine everything in your crockpot and stir. Place a pork tenderloin big enough to feed your family (if it's really big you might have to double the chutney recipe) and turn on low for 8-10 hours or high for 4-6 hours.
Monday, August 30, 2010
Corn Muffins
Corn muffins can be a creamy, moist alternative to rolls at any dinner. I've tried a few times to make these but they have come out dry and heavy or crumbly. Then one day I was watching the food network and one of the chefs put creamed corn in there recipe. So I took the recipe I had and took a few things out and added the creamed corn and SURPRISE they turned out great. They do go bad fast so keep any extras in the fridge...well that`s if you have extras left over.
1c yellow cornmeal
1c flour
1 tsp baking soda
1 tsp salt
1 egg
3/4c buttermilk*
1 small can creamed corn (250ml)
1 egg
1/4c melted butter
In a large bowl mix all the dry ingredients together and make a well in the center. Pour in all the wet ingredients and mix just until everything is combined. DO NOT OVER MIX. Spoon mixture into greased muffin pan or loaf pan and bake at 425F. Muffins will need to bake for about 12-15 mins and the loaf will need 25-30 mins.
*If you don't have or don't want to buy buttermilk you can substitute 1/2c milk and the juice of one lemon. Buttermilk is a great baking ingredient because it actually is not very fattening despite what it's name suggests. It adds a tangy richness to any baked good. If you are worried that you will not use up the whole carton before the best before date you can freeze the rest. I suggest freezing in 1/2 cup portions.
1c yellow cornmeal
1c flour
1 tsp baking soda
1 tsp salt
1 egg
3/4c buttermilk*
1 small can creamed corn (250ml)
1 egg
1/4c melted butter
In a large bowl mix all the dry ingredients together and make a well in the center. Pour in all the wet ingredients and mix just until everything is combined. DO NOT OVER MIX. Spoon mixture into greased muffin pan or loaf pan and bake at 425F. Muffins will need to bake for about 12-15 mins and the loaf will need 25-30 mins.
*If you don't have or don't want to buy buttermilk you can substitute 1/2c milk and the juice of one lemon. Buttermilk is a great baking ingredient because it actually is not very fattening despite what it's name suggests. It adds a tangy richness to any baked good. If you are worried that you will not use up the whole carton before the best before date you can freeze the rest. I suggest freezing in 1/2 cup portions.
Cream Cheese Icing
My aunt just emailed me and asked me for a recipe to top her pineapple carrot cake. Well the best frosting for that is none other than cream cheese icing.
This is the basic recipe I use is blend 1 package cream cheese, 1/4 cup softened butter, 1kg icing sugar (add a little bit at a time or you will have a snow storm in your kitchen), 2 Tbsp milk, and 2 Tbsp vanilla until creamy.
Now of course there is ways to change things up. Instead of the vanilla you can add 3 Tbsp maple syrup (you can add more if the flavor isn't strong enough). For an adult version you can add Coconut rum instead of the milk. You can also replace the regular cream cheese with one of the many varieties of flavored cream cheese they have out there. Another good alternative is adding OJ instead of milk and vanilla and if you are using fresh squeezed add the zest of the orange as well.
This is the basic recipe I use is blend 1 package cream cheese, 1/4 cup softened butter, 1kg icing sugar (add a little bit at a time or you will have a snow storm in your kitchen), 2 Tbsp milk, and 2 Tbsp vanilla until creamy.
Now of course there is ways to change things up. Instead of the vanilla you can add 3 Tbsp maple syrup (you can add more if the flavor isn't strong enough). For an adult version you can add Coconut rum instead of the milk. You can also replace the regular cream cheese with one of the many varieties of flavored cream cheese they have out there. Another good alternative is adding OJ instead of milk and vanilla and if you are using fresh squeezed add the zest of the orange as well.
Friday, August 20, 2010
Macaroni & Cheese
I had this for dinner last night and tought why haven't I put this one up here yet. It's a staple in any mothers cooking repetoire. You can also change it up in so many ways to keep it interesting. All you need is a good cheese sauce and some noodle and you have mac & cheese. Of course to make this a healthy choice the noodles you use make a hyge impact. We are lucky that today in your regular supermarket you ave plenty of healthy choices. Whole wheat is definitely a good choice especially if you get the kind that have flax and omega 3 as well. Your kids will eventually if not immediately prefer these kinds. Another good way to save on some fat and calories is to use stronger flavored cheeses then you don't need as much. I like to use a very sharp cheddar. Old cheddar makes great mac & cheese.
Basic Cheese Sauce
1 Tbsp butter
1 Tbsp mustard
1 Tbsp flour (can use whole wheat)
2 cups milk
1 cup grated cheese
Salt and Pepper to taste
In a pot melt the butter then add the flour. Stir them together and cook them until the mixture is slightly golden. Add the mustard and cook another minute. Add milk slowly (1/2 cup at a time) whisking constantly. At this time season your sauce with salt and pepper. Once your sauce has thickend some (consistency of cream soup) then add the cheese and stir until it is all melted. Pour over well drained pasta.
Spicy Cheese Sauce
When you add the mustard also add 1 Tbsp sweet chili sauce, 1 Tbsp honey, 1/2 tsp smoked paprika, 1 tsp taco seasoning, 1 tsp hot sauce.
Some other suggestions
Basic Cheese Sauce
1 Tbsp butter
1 Tbsp mustard
1 Tbsp flour (can use whole wheat)
2 cups milk
1 cup grated cheese
Salt and Pepper to taste
In a pot melt the butter then add the flour. Stir them together and cook them until the mixture is slightly golden. Add the mustard and cook another minute. Add milk slowly (1/2 cup at a time) whisking constantly. At this time season your sauce with salt and pepper. Once your sauce has thickend some (consistency of cream soup) then add the cheese and stir until it is all melted. Pour over well drained pasta.
Spicy Cheese Sauce
When you add the mustard also add 1 Tbsp sweet chili sauce, 1 Tbsp honey, 1/2 tsp smoked paprika, 1 tsp taco seasoning, 1 tsp hot sauce.
Some other suggestions
- You can add three onion dip mix or other flavored dip mixes (1-2 Tbsp)
- Add peas to your mac & cheese to add more nutrients
- Add meats such as cut up chicken (especially BBQ'd chicken), hot dogs, hamburger, bacon (pork or turkey)
- Change up the seasonings by adding Italian blend or garlic blend
- Use some BBQ sauce in place of the sweet chili
If you have any of your own suggestions please feel free to leave a comment so we can all benifit from what works for you family.
Friday, August 13, 2010
Eggs Benedict
Breakfast isn't just for mornings anymore. I don't get to have a really good breakfast verry often so it's nice to have those breakfast dishes I love for dinner once in a while. It's filling and let's face it breakfast recipes are usually easier and faster to make.
Eggs benedict is my families favorite breakfast entree. It is a dishthat is usually a poached egg served on a english muffin with a slice of ham and covered in hollandaise sauce. Now there is nothing wrong with doing it this way, but of course I like to change things up once in a while. The only thing you need a recipe for is the hollandaise sauce and the rest is up to you.
Instead of the traditional eggs benedict on an english muffin and hasbrowns on the side why not just serve your eggs benedict right on top of your hashbrowns. It works best for presentation on a hashbrown patty but you can use the loose variety of hashbrowns it'll just be a bit messier. Cook your hashbrowns and then top them with either a slice of heated ham or a few slices of cooked bacon. If you are using the loose variety of hashbrowns I would cut up the bacon or ham and scatter it over the hashbrowns. Top with a poached egg or if you are like me and don't like poaching egg you can cook your eggs over easy style or even scrambled if your kids don't like runny yolks. Then pour on the hollandaise sauce.
Hollandaise Sauce
In a blender mix 4 egg yolks, 1 tbsp mustard, 1 tsp honey, 1 tbsp sweet chili sauce, 1/4 tsp smoked paprika, 1 tsp garlic seasoning (or poultry seasoning or steak seasoning). While mixer is going drizzle in 1/2 cup melted butter. Blend until sauce is light and slightly fluffy. Feel free to play with the seasonings.
Hollandaise sauce is also very good on steamed vegetables or on steak.
Eggs benedict is my families favorite breakfast entree. It is a dishthat is usually a poached egg served on a english muffin with a slice of ham and covered in hollandaise sauce. Now there is nothing wrong with doing it this way, but of course I like to change things up once in a while. The only thing you need a recipe for is the hollandaise sauce and the rest is up to you.
Instead of the traditional eggs benedict on an english muffin and hasbrowns on the side why not just serve your eggs benedict right on top of your hashbrowns. It works best for presentation on a hashbrown patty but you can use the loose variety of hashbrowns it'll just be a bit messier. Cook your hashbrowns and then top them with either a slice of heated ham or a few slices of cooked bacon. If you are using the loose variety of hashbrowns I would cut up the bacon or ham and scatter it over the hashbrowns. Top with a poached egg or if you are like me and don't like poaching egg you can cook your eggs over easy style or even scrambled if your kids don't like runny yolks. Then pour on the hollandaise sauce.
Hollandaise Sauce
In a blender mix 4 egg yolks, 1 tbsp mustard, 1 tsp honey, 1 tbsp sweet chili sauce, 1/4 tsp smoked paprika, 1 tsp garlic seasoning (or poultry seasoning or steak seasoning). While mixer is going drizzle in 1/2 cup melted butter. Blend until sauce is light and slightly fluffy. Feel free to play with the seasonings.
Hollandaise sauce is also very good on steamed vegetables or on steak.
Monday, August 9, 2010
Red Pepper Jelly Sausage and Rice
This is another fast and easy recipe that I created by trying to use up left over sausage and the last bit of pepper jelly I had left but it was sooo good that I tried it with different flavored jellies and also with chicken and it worked just as well. I'll give you the basic recipe first and then some of the variations I have made.
4 sausage sliced
1/4 brick cream cheese
1/2 jar red pepper jelly
2 cups chopped broccoli
1 cup chopped mushroom (optional)
In a saute pan cook the sausage (speed tip: buy already cooked sausage). Once sausage is just about done pour in the jelly and continue to cook for about 3 mins add broccoli and mushrooms and cook for another 5 mins. Stir in the cream cheese and let stand for another 1-2 mins.
Serve over rice or with noodles.
The first time I made this I used a chipolte red pepper jelly and it was fantastic. I used this kind with both chicken and sausage and it works great with both. I have also used pinot noir jelly and regular red pepper jelly. You can find different varieties of jellies in specialty food stores or if your adventurous you can make your own. You can find a recipe at allrecipes.com.
4 sausage sliced
1/4 brick cream cheese
1/2 jar red pepper jelly
2 cups chopped broccoli
1 cup chopped mushroom (optional)
In a saute pan cook the sausage (speed tip: buy already cooked sausage). Once sausage is just about done pour in the jelly and continue to cook for about 3 mins add broccoli and mushrooms and cook for another 5 mins. Stir in the cream cheese and let stand for another 1-2 mins.
Serve over rice or with noodles.
The first time I made this I used a chipolte red pepper jelly and it was fantastic. I used this kind with both chicken and sausage and it works great with both. I have also used pinot noir jelly and regular red pepper jelly. You can find different varieties of jellies in specialty food stores or if your adventurous you can make your own. You can find a recipe at allrecipes.com.
Apple Jelly Chicken
This is one of the first recipes I ever created. It was one of my go tos for the longest time and now it can be one of yours. I make mine in the slow cooker, but if you prefer it oven roasted you can roast at 400F for about 1 hour. I use my homemade crabapple jelly but any apple jelly or even grape jelly works well too.
1c apple jelly
1/4c pineapple juice
2 tbsp mustard
1 tsp smoked paprika
1 tsp harissa or taco seasoning
1 tsp garlic seasoning
salt and pepper
1 small whole chicken
Mix everything together and pour over chicken in a slow cooker. Turn on high for 3 hours or low for 5-6 hours. Take chicken out. Turn slow cooker on high. In a seperate bowl mix 2 tsp cornstarch with 2 tbsp water and pour into sauce. Stir and let boil for a few minutes until thickened.
This chicken works well when served with garlic mashed potatoes, or rice and veggies.
1c apple jelly
1/4c pineapple juice
2 tbsp mustard
1 tsp smoked paprika
1 tsp harissa or taco seasoning
1 tsp garlic seasoning
salt and pepper
1 small whole chicken
Mix everything together and pour over chicken in a slow cooker. Turn on high for 3 hours or low for 5-6 hours. Take chicken out. Turn slow cooker on high. In a seperate bowl mix 2 tsp cornstarch with 2 tbsp water and pour into sauce. Stir and let boil for a few minutes until thickened.
This chicken works well when served with garlic mashed potatoes, or rice and veggies.
Honey Mustard Tuna Melts
These are a great fast and easy meal. Serve with soup and you have a great winter meal or forget the cheese and serve with salad and you have a fabulous summer dinner. After you've tried this recipe you'll never be able to eat regular tuna salad ever again (or atleast I can't).
2 cans of tuna, drained
2 tbsp mustard
2 tbsp honey
2 tsp olive oil
2 stalks of celery finely chopped
1/4 red onion finely chopped
2 tsp dill
shredded mozarella cheese
bread of choice
Preheat oven to 325F. Mix first 7 ingredients in a bowl. Spread tuna mixture over each slice of bread. Top with shredded cheese. Place on a baking sheet and put in oven for 5-8 mins or until cheese is completely melted.
The tuna mixture makes a very tasty tuna salad sandwich and is healthier version of the mayo filled sandwiches we are used to eating. If mixture is a little dry add more oil 1 tsp or a squeeze of lemon juice.
2 cans of tuna, drained
2 tbsp mustard
2 tbsp honey
2 tsp olive oil
2 stalks of celery finely chopped
1/4 red onion finely chopped
2 tsp dill
shredded mozarella cheese
bread of choice
Preheat oven to 325F. Mix first 7 ingredients in a bowl. Spread tuna mixture over each slice of bread. Top with shredded cheese. Place on a baking sheet and put in oven for 5-8 mins or until cheese is completely melted.
The tuna mixture makes a very tasty tuna salad sandwich and is healthier version of the mayo filled sandwiches we are used to eating. If mixture is a little dry add more oil 1 tsp or a squeeze of lemon juice.
Thursday, July 29, 2010
A Must Read
I just went through all my many cookbooks to see which ones I actually used and which ones I could get rid of. Well I'm getting rid of most of them. As I was going thgough most of them I found that I would only make maybe 5 recipes in each of them. One I did keep though is Eat, Shrink and Be Merry by Janet & Greta Podleski. They have also written two other books Crazy Plates and Looney Spoons. I have made most of the recipes in all these books and I love them. I do recomend these books. These sisters try to make healthier versions of our favorite foods while trying to make it fun. I love their recipes. You can even go to their website eatshrinkandbemerry.com and sign up for their newsletter and get new recipes emailed to you.
Wednesday, July 28, 2010
A Ham Cup of Omelet
You'll understand this one more as you keep reading.
Breakfast for dinner
1 slice of deli ham per person
1 egg per person
2 tbsp milk
1/2 red pepper finely diced
1/2 c finely diced mushroom (optional)
1/4 red onion finely diced
1 tsp seasoning of choice (I like taco or garlic)
2 tbsp shredded cheese per person
In a greased muffin tin push the ham slices into the cups to form a bowl shape. In a seperate bowl combine the rest of the ingredients (except the cheese) and whisk together. Pour even amounts into each ham bowl. Top each one with shredded cheese. Bake in a 350F oven for about 8-12 minutes. Each person gets their own cup.
you can serve it with an english muffin or a piece of toast or with a side of hash browns. You can also change it up by using whatever vegetables you prefer and changing the cheese or the seasoning. Another idea is to add cooked bacon pieces on top.
Breakfast for dinner
1 slice of deli ham per person
1 egg per person
2 tbsp milk
1/2 red pepper finely diced
1/2 c finely diced mushroom (optional)
1/4 red onion finely diced
1 tsp seasoning of choice (I like taco or garlic)
2 tbsp shredded cheese per person
In a greased muffin tin push the ham slices into the cups to form a bowl shape. In a seperate bowl combine the rest of the ingredients (except the cheese) and whisk together. Pour even amounts into each ham bowl. Top each one with shredded cheese. Bake in a 350F oven for about 8-12 minutes. Each person gets their own cup.
you can serve it with an english muffin or a piece of toast or with a side of hash browns. You can also change it up by using whatever vegetables you prefer and changing the cheese or the seasoning. Another idea is to add cooked bacon pieces on top.
Make Your Own Bread Crumbs
If your house is like mine no one ever eats the crusts of the bread loaves. So instead of throwing them out why not use them to make bread crumbs or croutons.
You can make them right away or save them up in the freezer and make a big batch at one time. I usually save up the ends for a week in the fridge (it doesn't matter if they get a little stale) and then make some up and add it to the bag I have in the freezer. They are ready to use any time I need them. No preservatives, fillers and only as much salt as you add to them.
All you have to do is cut the bread into squares (they won't be perfect squares) and place on a baking sheet. Drizzle with olive oil (about a tbsp/piece of bread) and sprinkle with Italian seasoning or herbs de provence, salt and pepper to taste. Toss so they are coated and then spread out into an even layer. Place in a 350F oven for about 7-12 mins. just until they are toasted brown. At this point they are croutons but if you want bread crumbs place them in a food processor and pulse until they are crumbs. Let them cool first. Place in a freezer bag or air tight container and save in the freezer for when you need them.
Again feel free to play with the flavors by drizzling bread dipping oils, oil based salad dressing (not too much) or by using different seasoning blends. The type of bread also makes a difference. I think that the dempsters whole grain or honey oat work really well and are really healthy for you and your family. It's almost worth even buying a loaf and just making croutons or bread crumbs to have on hand and then just adding to it when I have extra ends. Different loaves of bread no problem go ahead and mix them up.
This is worth the time it takes. You can even throw it in while your cooking dinner and kill two birds with one stone
You can make them right away or save them up in the freezer and make a big batch at one time. I usually save up the ends for a week in the fridge (it doesn't matter if they get a little stale) and then make some up and add it to the bag I have in the freezer. They are ready to use any time I need them. No preservatives, fillers and only as much salt as you add to them.
All you have to do is cut the bread into squares (they won't be perfect squares) and place on a baking sheet. Drizzle with olive oil (about a tbsp/piece of bread) and sprinkle with Italian seasoning or herbs de provence, salt and pepper to taste. Toss so they are coated and then spread out into an even layer. Place in a 350F oven for about 7-12 mins. just until they are toasted brown. At this point they are croutons but if you want bread crumbs place them in a food processor and pulse until they are crumbs. Let them cool first. Place in a freezer bag or air tight container and save in the freezer for when you need them.
Again feel free to play with the flavors by drizzling bread dipping oils, oil based salad dressing (not too much) or by using different seasoning blends. The type of bread also makes a difference. I think that the dempsters whole grain or honey oat work really well and are really healthy for you and your family. It's almost worth even buying a loaf and just making croutons or bread crumbs to have on hand and then just adding to it when I have extra ends. Different loaves of bread no problem go ahead and mix them up.
This is worth the time it takes. You can even throw it in while your cooking dinner and kill two birds with one stone
Monday, July 26, 2010
Potatoes Packets
When I was growing up my mom used to make these cheesy potatoes every summer on the BBQ. All you have to do is thinly slice as many potatoes you need to feed your family. Lay out a layer of tin foil (enough to spread potatoes and then fold over). Spread foil with oil and then arrange potatoes in no more than two layers. The thinner the potato the better and faster they cook. Shred some carrots and spread on top of the potatoes. Top with shredded mozarella cheese and sprinkle with caraway seeds. Fold over the sides to cover top. It should look like a package. Place on a MEDIUM heated BBQ and cook until you can stick a fork into the potatoes with no resistance.
You can do a variety of "Packets" by changing the seasoning or cheese.I usually don't have caraway seeds on hand so I have used taco seasoning, garlic seasoning or Italian seasoning and it turns out just as good. You can play around with whatever is in your cupboard. Potatoes are pretty neutral in taste and can handle most flavors you can throw at them.
I made one last night that was just potatoes and I dolloped butter all around the potatoes and then sprinkled with garlic seasoning.
You can do a variety of "Packets" by changing the seasoning or cheese.I usually don't have caraway seeds on hand so I have used taco seasoning, garlic seasoning or Italian seasoning and it turns out just as good. You can play around with whatever is in your cupboard. Potatoes are pretty neutral in taste and can handle most flavors you can throw at them.
I made one last night that was just potatoes and I dolloped butter all around the potatoes and then sprinkled with garlic seasoning.
Thursday, July 22, 2010
Zucchini
Yes it is that time of year. If your garden is anything like mine it is producing an abundance of zucchini. Last year I planted 3 plants and had enough zuchini to feed the entire town. This year I only planted one and I still have tons. I don't know why of all the vegetables in my garden zuchini is the only one I never have a problem growing.
Breaded Zucchini Roast
Thinly Slice enough zucchini for your family
Toss with 2 tbsp balsamic vinegar, 1/4c olive oil, 2 tbsp honey, 1 tbsp herbs de provence or Italian seasoning
Spread evenly in a baking dish (I used a 9x13 glass dish)
In a seperate bowl mix 2tbsp melted butter with 1 cup bread crumbs and 1tbsp herbs de provence or italian seasoning. Sprinkle over zucchini.
Place in a 375F oven for approx. 30 mins.
NOTE: you may need to alter the amount of ingredients depending on your famliies tastes and the amount of zucchini you use. Just remember it is better to add too little than too much. You can always add more, you can never take away.
Parmesean Zucchini Sticks
Cut Zucchini into strips (about finger length and width)
Toss with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tbsp garlic seasoning and 1/4c parmsean cheese. Place on a baking sheet and bake at 350F for about 40 mins.
Chocolate Chip Zucchini Loaf
1/2c butter
2 eggs
1c brown sugar
1/4c milk
2c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 mashed ripe banana
1 1/2c grated zucchini
Chocolate chips
Blend butter and sugar. Add eggs one at a time. Add the flour, baking soda, baking powder, salt and milk. Mix in banana, zucchini and chocolate chips. Bake at 350F for about 50 mins. I didn't give a measurement for the chocolate chips because you can add as much or as little as you like.
I am going to try to come up with a chocolate zucchini cake topped with a sour cream glaze this weekend. I have an idea of how the recipe should go but I won't post it until I try it myself. So come back on Monday and see if it worked.
Another great way to use zucchini is to grate it into your tomato sauce. Either your homemade version or it make a store bought one even healthier and if you puree it they'll never know it's in there.
Breaded Zucchini Roast
Thinly Slice enough zucchini for your family
Toss with 2 tbsp balsamic vinegar, 1/4c olive oil, 2 tbsp honey, 1 tbsp herbs de provence or Italian seasoning
Spread evenly in a baking dish (I used a 9x13 glass dish)
In a seperate bowl mix 2tbsp melted butter with 1 cup bread crumbs and 1tbsp herbs de provence or italian seasoning. Sprinkle over zucchini.
Place in a 375F oven for approx. 30 mins.
NOTE: you may need to alter the amount of ingredients depending on your famliies tastes and the amount of zucchini you use. Just remember it is better to add too little than too much. You can always add more, you can never take away.
Parmesean Zucchini Sticks
Cut Zucchini into strips (about finger length and width)
Toss with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tbsp garlic seasoning and 1/4c parmsean cheese. Place on a baking sheet and bake at 350F for about 40 mins.
Chocolate Chip Zucchini Loaf
1/2c butter
2 eggs
1c brown sugar
1/4c milk
2c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 mashed ripe banana
1 1/2c grated zucchini
Chocolate chips
Blend butter and sugar. Add eggs one at a time. Add the flour, baking soda, baking powder, salt and milk. Mix in banana, zucchini and chocolate chips. Bake at 350F for about 50 mins. I didn't give a measurement for the chocolate chips because you can add as much or as little as you like.
I am going to try to come up with a chocolate zucchini cake topped with a sour cream glaze this weekend. I have an idea of how the recipe should go but I won't post it until I try it myself. So come back on Monday and see if it worked.
Another great way to use zucchini is to grate it into your tomato sauce. Either your homemade version or it make a store bought one even healthier and if you puree it they'll never know it's in there.
Friday, July 16, 2010
Pulled Pork Fajitas
This is a great recipe because it uses one of the best inventions ever to enter our kitchens...Slow Cooker. Just toss everything into the slow cooker in the morning and it's ready when you get home.
1 Boneless pork loin roast (2 1/2 pound)
1 onion thinly sliced
2 cups Ketchup (cheap kind)
2 tbsp sweet chili sauce
3/4 cup salsa (I'll let you determine how hot you like it)
2 tbsp garlic seasoning
1 tbsp BBQ seasoning
1 tsp chili powder
Combine all your ingredients in the slow cooker leaving out the roast. Whisk until combined. Place roast in and turn until coated or spoon mixture over roast. Leave on low for 8-10 hours. You'll know it's ready when the pork shreds apart with a fork. Continue to shred it all and then serve wrapped in tortillas. You can serve on a bun instead if you want a change. To make sweet and spicy you can add 1/4 cup honey or maple syrup.
I suggest serving with some coleslaw either in the fajitas or on the side. I like the crunch factor in my fajita.
Coleslaw
1 green cabbage shredded
1 raddichio shredded
3 carrots shredded
1/4 cup mayo or plain yogurt
1/4 cup sour cream
2 tbsp honey
2 tbsp mustard
1tbsp garlic seasoning
2 tsp BBQ seasoning
Since there is so much shredding to do in this recipe I suggest using the shred attachment for your food processor if you have one. I pull mine out for large shredding jobs like this or for large amounts of cheese. Combine dressing ingredients in a large bowl and stir to combine. Add shredded ingredients ontop and stir all together. I suggest making this before hand so that the flavors can get to know eachother. You can make it in the morning or the night before.
1 Boneless pork loin roast (2 1/2 pound)
1 onion thinly sliced
2 cups Ketchup (cheap kind)
2 tbsp sweet chili sauce
3/4 cup salsa (I'll let you determine how hot you like it)
2 tbsp garlic seasoning
1 tbsp BBQ seasoning
1 tsp chili powder
Combine all your ingredients in the slow cooker leaving out the roast. Whisk until combined. Place roast in and turn until coated or spoon mixture over roast. Leave on low for 8-10 hours. You'll know it's ready when the pork shreds apart with a fork. Continue to shred it all and then serve wrapped in tortillas. You can serve on a bun instead if you want a change. To make sweet and spicy you can add 1/4 cup honey or maple syrup.
I suggest serving with some coleslaw either in the fajitas or on the side. I like the crunch factor in my fajita.
Coleslaw
1 green cabbage shredded
1 raddichio shredded
3 carrots shredded
1/4 cup mayo or plain yogurt
1/4 cup sour cream
2 tbsp honey
2 tbsp mustard
1tbsp garlic seasoning
2 tsp BBQ seasoning
Since there is so much shredding to do in this recipe I suggest using the shred attachment for your food processor if you have one. I pull mine out for large shredding jobs like this or for large amounts of cheese. Combine dressing ingredients in a large bowl and stir to combine. Add shredded ingredients ontop and stir all together. I suggest making this before hand so that the flavors can get to know eachother. You can make it in the morning or the night before.
Thursday, July 15, 2010
Is It Done?
This chart is to give you estimated cooking times for how long it takes to cook various meats until doneness. I do recomend all kitchens should be equipped with a thermometer to test the doneness of meats. It removes any guessing on your side. Always insert thermometer in the thickest part of the meat. These are just average times. It can depend on your oven and the size of you meat and also how many times you open the door to check if its done.
Poultry
Chicken (whole about 3 1/2 pounds) 400F for about 1 hour done at 170F
Chicken (Bone in parts) 475F for 50 - 60 mins done at 170F
Turkey (whole about 14 pounds) 325F 3 1/2 hours done at 170F
Beef
Tenderloin (whole 3-4 pounds) 375F 45-50 mins done at 125F for med rare
Prime Rib (6-7 pound roast) 450F for 15 minutes done at 125F for med rare
then drop to 350F for an hour
Pork
Loin Roast (4 pound) 425F for 30 mins done at 145F in center
then drop to 375F 30 mins
Tenderloin ( about 1 pound) 425F for 10-15 mins done at 145F
Poultry
Chicken (whole about 3 1/2 pounds) 400F for about 1 hour done at 170F
Chicken (Bone in parts) 475F for 50 - 60 mins done at 170F
Turkey (whole about 14 pounds) 325F 3 1/2 hours done at 170F
Beef
Tenderloin (whole 3-4 pounds) 375F 45-50 mins done at 125F for med rare
Prime Rib (6-7 pound roast) 450F for 15 minutes done at 125F for med rare
then drop to 350F for an hour
Pork
Loin Roast (4 pound) 425F for 30 mins done at 145F in center
then drop to 375F 30 mins
Tenderloin ( about 1 pound) 425F for 10-15 mins done at 145F
Shake n' Bake
Why buy mass produced shake n` bake full of fillers and salt when you can make your own in minutes. Here`s a few suggestions but feel free to play around with flavors and textures.
For all recipes combine ingredients in a large ziploc bag. Dip chicken in 1/2 cup buttermilk then place in bag and shake until coated. Place on baking sheet and bake in a 350F oven until internal temperature is 170F. (see Is It Done? for average cooking times). If you don't want to buy buttermilk or don't have any you can use 1/2cup milk with the juice of 1/2 lemon. Yes it will curdle but thats what it is suppose to do. Works just as well.
Italian
1/2 cup cornmeal
1/2 cup italian bread crumbs
2 tsp onion powder
1 tbsp garlic seasoning
1 tbsp italian seasoning
1 tbsp Chopped Parsley (optional)
Triscut
1 cup crushed tricut crackers (choose your favorite flavor. I love the cracked black pepper)
1/2 cup bread crumbs
1 tbsp garlic seasong
2 tbsp onion powder
Sweet and Spicy
1 cup bread crumbs
2 tbsp brown sugar
1 tsp chili powder
1 tbsp garlic seasoning
1 tsp smoked paprika
1 tsp BBQ seasoning
For all recipes combine ingredients in a large ziploc bag. Dip chicken in 1/2 cup buttermilk then place in bag and shake until coated. Place on baking sheet and bake in a 350F oven until internal temperature is 170F. (see Is It Done? for average cooking times). If you don't want to buy buttermilk or don't have any you can use 1/2cup milk with the juice of 1/2 lemon. Yes it will curdle but thats what it is suppose to do. Works just as well.
Italian
1/2 cup cornmeal
1/2 cup italian bread crumbs
2 tsp onion powder
1 tbsp garlic seasoning
1 tbsp italian seasoning
1 tbsp Chopped Parsley (optional)
Triscut
1 cup crushed tricut crackers (choose your favorite flavor. I love the cracked black pepper)
1/2 cup bread crumbs
1 tbsp garlic seasong
2 tbsp onion powder
Sweet and Spicy
1 cup bread crumbs
2 tbsp brown sugar
1 tsp chili powder
1 tbsp garlic seasoning
1 tsp smoked paprika
1 tsp BBQ seasoning
Wednesday, July 14, 2010
BBQ Sauce
You don't need to buy BBQ sauce you can simply make your own. Also good for those times you run out and don't have time or evergy to go to the store.
1 cup ketchup
1/2 cup honey or maple syrup
1 tbsp garlic seasoning or minced garlic
1 tsp smoked paprika
1 tbsp taco or BBQ or Cajun seasoning
2 tbsp sweet chili sauce (optional)
I keep the cheap no name ketchup on hand to make BBQ sauces. It's only for the tomato flavor. Trust me it make no difference in the taste if you use the cheap kind. This is coming from a heinz girl. Feel free to change things up a little. Like if your family likes things hot add some hot sauce or crushed chilis. You can change up the spices as well by adding dip mixes or your favorite herb mix. You can add more honey or maple syrup to make it stickier or less if you prefer it less sweet.
1 cup ketchup
1/2 cup honey or maple syrup
1 tbsp garlic seasoning or minced garlic
1 tsp smoked paprika
1 tbsp taco or BBQ or Cajun seasoning
2 tbsp sweet chili sauce (optional)
I keep the cheap no name ketchup on hand to make BBQ sauces. It's only for the tomato flavor. Trust me it make no difference in the taste if you use the cheap kind. This is coming from a heinz girl. Feel free to change things up a little. Like if your family likes things hot add some hot sauce or crushed chilis. You can change up the spices as well by adding dip mixes or your favorite herb mix. You can add more honey or maple syrup to make it stickier or less if you prefer it less sweet.
Wednesday, June 23, 2010
Product Suggestions
McCormick has a few spice blends that are salt and MSG free. The one I read didn't have any silicone dioxide or anything like that either. Beware of clubhouse spice blends though alot of them have sugar and fructose in them. I'll keep looking for you though.
Salad Blends and precut and washed vegetable blends are great time savers. They might seem like more money but if you think about having all those different ingredients in your fridge and how quickly they go bad buying mixed saves time and space.Don't be ashamed of bagged salad. Still need to read labels though. Can even jazz them up with nuts, fruit, tortilla chips,etc.
Salad Blends and precut and washed vegetable blends are great time savers. They might seem like more money but if you think about having all those different ingredients in your fridge and how quickly they go bad buying mixed saves time and space.Don't be ashamed of bagged salad. Still need to read labels though. Can even jazz them up with nuts, fruit, tortilla chips,etc.
BBQ Chicken Pizza
1 pizza crust
2 chicken breasts (cubed)
1 tsp BBQ seasoning (or taco)
half and red onion (sliced)
1 red pepper (diced or sliced)
1/2 cup BBQ sauce (may need more or less)
1 cup Shredded Mozzarella Cheese (can add more if you want)
Cook the chicken, it will cook faster because you cubed it first. Sprinkle with seasoning just before chicken is done cooking. Spread BBQ sauce over the crust right to the edge. cover with chicken, then cheese then onions and peppers. Bake for 15-20min at 350F
This one is my favorite and is just as good the next day for lunch. You can prepare the pizza when you have time and freeze it for another night. Yes you can make your own freezer pizza. Just take it out and let it defrost some before you bake it.
2 chicken breasts (cubed)
1 tsp BBQ seasoning (or taco)
half and red onion (sliced)
1 red pepper (diced or sliced)
1/2 cup BBQ sauce (may need more or less)
1 cup Shredded Mozzarella Cheese (can add more if you want)
Cook the chicken, it will cook faster because you cubed it first. Sprinkle with seasoning just before chicken is done cooking. Spread BBQ sauce over the crust right to the edge. cover with chicken, then cheese then onions and peppers. Bake for 15-20min at 350F
This one is my favorite and is just as good the next day for lunch. You can prepare the pizza when you have time and freeze it for another night. Yes you can make your own freezer pizza. Just take it out and let it defrost some before you bake it.
Pizza
Pizza is a staple in most homes. It can even be relatively healthy. You can make your own dough with one of the recipes below or buy a prebaked one at the grocery store. Pitas make excellent pizzas as well and you can get whole wheat ones as well. There is no shame in using help from the grocery store as long as what you are buying doesn't have too many extra ingredients that aren't good for you. I do suggest that if you use premade crusts go for whole grain. Try looking in the health section of your local grocery store or you may have to go to your local health food store. I know the one in Kemptville has whole grain and gluten free options for crusts and breads.
You don't need a recipe for Pizza. Go with what you and your kids will eat. Try BBQ sauce instead of pizza sauce or pesto or Honey mustard sauce. The skies the limit. I will also put a very easy pizza sauce below so you don't have to buy the salt filled stuff from the store. If you do buy canned pizza sauce just remember the fewer the ingredients the better. Canned tomatoes and sauces don't need extra preservatives. As for the toppings anything goes. This is a great way to use up left over meats and vegetables that are in the fridge. You can also make extra of meats (i.e. citrus marinated chicken, BBQ chicken, steak or even a broken up hamburger) in anticipation of pizza later in the week. Individual pizzas are also a way to make sure everyone gets what they want. Put the toppings out on the counter and have everyone make their own pizza.
Basic Pizza Dough
2-2 1/2 cups flour
2 1/2 tsp yeast
1/4 cup olive oil
1/2 tsp salt
1 tbsp sugar
2/3 cup warm water
In your measuring cup sprinkle the yeast and sugar over the warm water. Let stand for about 5 minutes or until frothy. In a mixing bowl measure out the flour (start with 2 cups and add more only if needed) and salt. At this point you may add a tablespoon or two of herbs or spice mix if you would like. Make a well in the center of the flour. Pour in the oil and yeast mixture. Stir the flour into the liquid the handle end of a wooden spoon or a claw hand. Once it is mostly incorporated pour onto a lightly floured counter and knead for about 5-10 minutes. Yes it does take a while to knead it and it is hard work, but you don't have to work your arms at the gym that night. Once you've worked the dough smooth place in a lightly oiled bowl, cover and let stand for 2 hours. It will double in size. Then punch down and knead it a few more times. You may roll it out and use it at this time or you can portion and freeze it for future use or you can par bake (bake for only 8 minutes, do not let it get brown) and freeze it that way. Doing these on a day you have time will save you the time later when you want pizza. This recipe makes two large pizza crusts or 4 small. Top with your favorite toppings and bake at 350F for 15-20min.
You can replace half the flour with whole wheat flour or whole grain flour for a healthier option. Or there is a flour blends you can buy that are premixed for you. These will not only save you money but cupboard space as well. They are good for muffins, pancakes and other baked goods that could use a nutritional boost.
Pizza Sauce
2 cans tomato paste
1 tsp balsamic vinegar
2 tbsp Italian seasoning blend
2-3 fresh basil leaves (optional but very tasteful)
salt and pepper to taste
You don't need a recipe for Pizza. Go with what you and your kids will eat. Try BBQ sauce instead of pizza sauce or pesto or Honey mustard sauce. The skies the limit. I will also put a very easy pizza sauce below so you don't have to buy the salt filled stuff from the store. If you do buy canned pizza sauce just remember the fewer the ingredients the better. Canned tomatoes and sauces don't need extra preservatives. As for the toppings anything goes. This is a great way to use up left over meats and vegetables that are in the fridge. You can also make extra of meats (i.e. citrus marinated chicken, BBQ chicken, steak or even a broken up hamburger) in anticipation of pizza later in the week. Individual pizzas are also a way to make sure everyone gets what they want. Put the toppings out on the counter and have everyone make their own pizza.
Basic Pizza Dough
2-2 1/2 cups flour
2 1/2 tsp yeast
1/4 cup olive oil
1/2 tsp salt
1 tbsp sugar
2/3 cup warm water
In your measuring cup sprinkle the yeast and sugar over the warm water. Let stand for about 5 minutes or until frothy. In a mixing bowl measure out the flour (start with 2 cups and add more only if needed) and salt. At this point you may add a tablespoon or two of herbs or spice mix if you would like. Make a well in the center of the flour. Pour in the oil and yeast mixture. Stir the flour into the liquid the handle end of a wooden spoon or a claw hand. Once it is mostly incorporated pour onto a lightly floured counter and knead for about 5-10 minutes. Yes it does take a while to knead it and it is hard work, but you don't have to work your arms at the gym that night. Once you've worked the dough smooth place in a lightly oiled bowl, cover and let stand for 2 hours. It will double in size. Then punch down and knead it a few more times. You may roll it out and use it at this time or you can portion and freeze it for future use or you can par bake (bake for only 8 minutes, do not let it get brown) and freeze it that way. Doing these on a day you have time will save you the time later when you want pizza. This recipe makes two large pizza crusts or 4 small. Top with your favorite toppings and bake at 350F for 15-20min.
You can replace half the flour with whole wheat flour or whole grain flour for a healthier option. Or there is a flour blends you can buy that are premixed for you. These will not only save you money but cupboard space as well. They are good for muffins, pancakes and other baked goods that could use a nutritional boost.
Pizza Sauce
2 cans tomato paste
1 tsp balsamic vinegar
2 tbsp Italian seasoning blend
2-3 fresh basil leaves (optional but very tasteful)
salt and pepper to taste
Monday, June 21, 2010
Fish Sticks with BBQ Tartar Sauce
Fish Sticks
4 Halibut Filets
1 cup cornmeal
1 cup milk
juice of half a lemon
3 tbsp melted butter (more if needed)
Cut fish into strips. Put cornmeal in a shallow dish. Pour milk and lemon juice into another shallow bowl (the liquid will curdle but its supposed to). Dip strips into cornmeal then into milk mixture then again into cornmeal. Place onto a baking sheet. Drizzle melted butter over each fish stick. Bake in a 400F oven for 10 minutes then flip and bake for another 8 minutes.
BBQ Tartar Sauce
1/2 cup mayo
1/4 cup ketchup
1 tbsp sweet chili sauce
1 tbsp honey
2 tsp BBQ seasoning
3 finely chopped dill pickles
Juice of half a lemon
Mix everything together in a bowl. Cover and refridgerate for atleast an hour. Can make the night before.
Serve with sweet potato or regular oven baked fries. Or put fish sticks on a toasted bun with tartar sauce and lettuce and serve with carrot and celery sticks.
4 Halibut Filets
1 cup cornmeal
1 cup milk
juice of half a lemon
3 tbsp melted butter (more if needed)
Cut fish into strips. Put cornmeal in a shallow dish. Pour milk and lemon juice into another shallow bowl (the liquid will curdle but its supposed to). Dip strips into cornmeal then into milk mixture then again into cornmeal. Place onto a baking sheet. Drizzle melted butter over each fish stick. Bake in a 400F oven for 10 minutes then flip and bake for another 8 minutes.
BBQ Tartar Sauce
1/2 cup mayo
1/4 cup ketchup
1 tbsp sweet chili sauce
1 tbsp honey
2 tsp BBQ seasoning
3 finely chopped dill pickles
Juice of half a lemon
Mix everything together in a bowl. Cover and refridgerate for atleast an hour. Can make the night before.
Serve with sweet potato or regular oven baked fries. Or put fish sticks on a toasted bun with tartar sauce and lettuce and serve with carrot and celery sticks.
Whole Roasted or BBQ'd Carrots
Whole carrots (1-3/person)
Olive oil
Balsamic Vinegar
Garlic Seaoning
Layout pealed carrots (DO NOT CUT CARROTS) in a shallow baking dish. Drizzle with olive oil and balsamic vinegar (just a drizzle) a sprinkle with garlic seasoning. I didn't put amounts in because it depends on how many carrots you use so just eye it and remember it is better to add too little than too much. You can always add more seasoning after but you can never take away. Toss the carrots until coated. If you are roasting put the dish in a preheated 400F oven for about 30 minutes. You can put it in at the same time as your meat. If you are BBQing put each carrot on the BBQ on other side from meat for about 15-20 minutes. Cooking times depend on how tender you like your carrots. I prefer mine with bite but some like theirs mushy so test them after 15 minutes.
TIP: To change it up once in a while you can add a drizzle of honey or change the seasoning or inteade of vinegar use an oil based salad dressing.
Olive oil
Balsamic Vinegar
Garlic Seaoning
Layout pealed carrots (DO NOT CUT CARROTS) in a shallow baking dish. Drizzle with olive oil and balsamic vinegar (just a drizzle) a sprinkle with garlic seasoning. I didn't put amounts in because it depends on how many carrots you use so just eye it and remember it is better to add too little than too much. You can always add more seasoning after but you can never take away. Toss the carrots until coated. If you are roasting put the dish in a preheated 400F oven for about 30 minutes. You can put it in at the same time as your meat. If you are BBQing put each carrot on the BBQ on other side from meat for about 15-20 minutes. Cooking times depend on how tender you like your carrots. I prefer mine with bite but some like theirs mushy so test them after 15 minutes.
TIP: To change it up once in a while you can add a drizzle of honey or change the seasoning or inteade of vinegar use an oil based salad dressing.
Citrus Herb Marinated Chicken
1 package chicken of choice (Breasts, thighs, wings, legs or small whole chicken)
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp honey
1 tsp cornstarch
1 tbsp garlic seasoning
1 tbsp herbs de provence
2 chopped green onion
Put everything in a large freezer bag and seal mush it all around until all the chicken is coated. Marinate for atleast 30 minutes. BBQ or bake at 375F until chicken reaches an internal temperature of 170F (This should take 1 hour for whole chicken and 30-45 minutes for individual parts)
Serve with Whole Roasted Carrots and rice or on a salad. Also can use any leftovers for chicken salad sandwiches.
TIP: As soon as you get home from groceries prepare your chicken and marinade. Feeze until ready to use. Take out the morning you want to cook it to defrost it. As soon as you get home put it in the oven or on the BBQ and it will be ready for dinner. Or you can precook it on a night you have time and just reheat before dinner. Will stay good in the fridge for about a week.
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp honey
1 tsp cornstarch
1 tbsp garlic seasoning
1 tbsp herbs de provence
2 chopped green onion
Put everything in a large freezer bag and seal mush it all around until all the chicken is coated. Marinate for atleast 30 minutes. BBQ or bake at 375F until chicken reaches an internal temperature of 170F (This should take 1 hour for whole chicken and 30-45 minutes for individual parts)
Serve with Whole Roasted Carrots and rice or on a salad. Also can use any leftovers for chicken salad sandwiches.
TIP: As soon as you get home from groceries prepare your chicken and marinade. Feeze until ready to use. Take out the morning you want to cook it to defrost it. As soon as you get home put it in the oven or on the BBQ and it will be ready for dinner. Or you can precook it on a night you have time and just reheat before dinner. Will stay good in the fridge for about a week.
Money Saving Tips
I have two kinds of ketchup in my fridge. Heinz for regular ketchup needs like hotdogs and Mac and Cheese. Generic cheap ketchup for sauces and cooking with. No need to use the expensive good stuff when generic does the job just fine.
Spice blends are a great way to save money. You need to have I say atleast 4 varieteies in your cupboard at anytime to make anything. You need a BBQ or Taco seasoning (just make sure it is natural and salt reduced or free), herbs de provence, garlic seaoning and some sort of Italian seaoning mix. They don't have to be these specifically but need to have the sort variety of flavors as these.
Go with the meats that are on sale that week. There is usually atleast two kinds of meat on sale so use them and make them in different ways to add variety.
DON'T SHOP ON AN EMPTY STOMACH!!!!
Keep an inventory on your fridge of the things you use frequently. If you have a stocked pantry you can make anything at anytime. So when you use up the last of something or are getting low on something write it on a list you keep on the fridge so that when you head out the door to do groceries you have a list of what you need ready to go.
Shop in your pantry. All of us have those jars, cans or boxes of things we bought but never figured out how to use. Take them out and use them before you buy something new. Don't know what to do with them ask me and I'll figure it out for you.
Have three variteies most of salad dressing in your fridge at any given time. They jazz up rice or veggies. You need 1 creamy, 1 oil based and 1 more of your favorites.
Spice blends are a great way to save money. You need to have I say atleast 4 varieteies in your cupboard at anytime to make anything. You need a BBQ or Taco seasoning (just make sure it is natural and salt reduced or free), herbs de provence, garlic seaoning and some sort of Italian seaoning mix. They don't have to be these specifically but need to have the sort variety of flavors as these.
Go with the meats that are on sale that week. There is usually atleast two kinds of meat on sale so use them and make them in different ways to add variety.
DON'T SHOP ON AN EMPTY STOMACH!!!!
Keep an inventory on your fridge of the things you use frequently. If you have a stocked pantry you can make anything at anytime. So when you use up the last of something or are getting low on something write it on a list you keep on the fridge so that when you head out the door to do groceries you have a list of what you need ready to go.
Shop in your pantry. All of us have those jars, cans or boxes of things we bought but never figured out how to use. Take them out and use them before you buy something new. Don't know what to do with them ask me and I'll figure it out for you.
Have three variteies most of salad dressing in your fridge at any given time. They jazz up rice or veggies. You need 1 creamy, 1 oil based and 1 more of your favorites.
Pantry Basics
I always have these items on hand. You will see these ingredients in my recipes quite frequently.
Olive oil
Balsamic Vinegar
Sesame Oil
Soya Sauce
Honey
Molasses
Maple Syrup
Sweet chili sauce
Ketchup
Mustard
Cornmeal
Lemon
Rice
BBQ/Cajun/Taco seasoning
Herbs de Provence
Italian Spice mix
Creamy Salad Dressing
Oil Based Salad Dressing
Tomato Paste
Olive oil
Balsamic Vinegar
Sesame Oil
Soya Sauce
Honey
Molasses
Maple Syrup
Sweet chili sauce
Ketchup
Mustard
Cornmeal
Lemon
Rice
BBQ/Cajun/Taco seasoning
Herbs de Provence
Italian Spice mix
Creamy Salad Dressing
Oil Based Salad Dressing
Tomato Paste
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