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.
Tuesday, September 28, 2010
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.
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