Last few days. This is nothing fancy, I'm just putting this down in case anyone is seriously out of ideas.
1. Spaghetti and salad
2. Frozen burritos and salad
3. Steaks and winter squash, roasted in the oven, scooped out, mixed with butter and salt.
4. Ham sandwiches with all the fixings.
5. Grilled cheese and tomato soup
6. Cheese fries of course!
7. Boiled potatoes made into hash browns, fried eggs, sausages.
8. Pumpkin chocolate chip cookies and milk.
9. Fried chicken and mashed potatoes. I love me some fried chicken. Minnie don't burn chicken. I use lard instead of Crisco though. I just crush whatever crackers I have available, dip the bony (or boneless) chicken in beaten egg, then in cracker crumbs, then fry it in a 1/4 inch of lard until it is golden. Sometimes I have to add more lard when I turn it over. At this point, boneless is usually done, but bony chicken will need to be put in the oven for 20-30 min until the juices are running clear.
Thursday, March 8, 2012
Monday, March 5, 2012
Patrea
Here's a few things we've been eating lately!
Baked Potatoes:
I rub them with olive oil and rub coarse salt on them, then stick them in the oven( right on the rack) at *325 for 90 min.
Breakfast Taquitos with Lime-chipotle dip:
2 tsp olive oil
12 eggs
1/2 c sour cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 c shredded pepper jack cheese
1/4 c chopped roasted red bell peppers
1/4 c chopped green onions
1/4 c chopped cilantro (I don't like the taste so I do a little less)
1-2 tsp hot sauce (like Tabasco or Cholula)
16 6-inch four tortillas
cooking spray or olive oil
dipping sauce
1 1/2 c sour cream
1 T fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp salt
1. Preheat oven to 425. Line a baking sheet with tin foil. Spray with cooking spray.
2. Heat olive oil in a large skillet. Crack eggs into large mixing bowl. Whisk in sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. scramble eggs and remove when slightly undercooked. Add cheese, red peppers, green onions, cilantro, and hot sauce. Gently fold to combine.
3. Warm tortillas in the microwave. Place 1/4 c egg mixture in each tortilla and place on baking sheet so they are not touching.
4. Spray tortillas with cooking spray and bake for 15 min or until edges are golden brown and crisp.
5. While taquitos are baking, make dipping sauce. Whisk together!
Louisiana syle Rice and Beans-
Still my all time favorite dinner, I've posted it before!
Grilled Tuna and cheese sandwiches:
Mix tuna and mayo. Spread and bread and top with cheese. Butter each side of sandwich and grill!
Lemon Zucchini Fettuccine:
2 large chicken breasts
2 lemons, divided
1/4 c plus 3 T olive oil, divided
2 T red wine vinegar
1 T salt
2 medium zucchini
salt and pepper
5-6 cloves garlic
8 oz fettuccine
Fresh basil (about 1/2 c)
Fresh oregano (about 1/4 c) or about 1 T dried oregano
1 c grated Parmesan cheese
1. Place chicken in a zip lock bag with the juice of one lemon, 2 T olive oil, and red wine vinegar. Let marinade for 15- 30 min.
2. Start water boiling for Fettuccine. While waiting, slice zucchinni in half lenthwise. Drizzle with 1 T olive oil and spinkle with salt and pepper.
3. Mince garlic cloves. In small sauce pan on stove, place 1/4 c olive oil and and add garlic. Turn burner on low so it can warm.
4. When water is boiling, add pasta
5. Remove chicken from bag and salt and pepper both sides. Place chicken and zucchinni on grill
6. Chop herbs and prepare the cheese. Zest both lemons and juice the one that hasn't been juiced.
7. When zucchini and chicken are done, chop them
8. Reserve 1/2 c of pasta water. Drain the pasta and immediately place in a big bowl. Add everything together and toss, if it is too dry and the pasta water and some more olive oil.
Chicken Parmesan Casserole:
Ingredients:1/2 Jar Pasta Sauce
2 Cups Parmesan/Mozzarella Cheese Blend
2-3 Chicken Breasts, Poached and Shredded
1/2 box (corkscrew) Pasta (about 3 cups)
1. Cook Pasta according to package directions, and preheat oven to 350 degrees.
2. In large bowl, mix Pasta, shredded chicken, 1 c. of Cheese, and pasta sauce together. Stir until everything is combined.
3. Pour pasta mixture into 9×13 inch baking dish. Cover with the remaining cheese, and bake for 15 minutes or until macaroni salad is heated through and cheese has melted.
Muffins:
Just a mix we had leftover from Christmas on a night when we wanted a quick, light dinner
Lipton Rice and Chicken:
pick up a pouch of the Lipton Rice Sides, cheddar broccoli flavor. Make it according to package directions, add a can of cream of chicken soup. Cook chicken and cube, add to rice. Top with shredded cheese and serve with broccoli.
Baked Potatoes:
I rub them with olive oil and rub coarse salt on them, then stick them in the oven( right on the rack) at *325 for 90 min.
Breakfast Taquitos with Lime-chipotle dip:
2 tsp olive oil
12 eggs
1/2 c sour cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 c shredded pepper jack cheese
1/4 c chopped roasted red bell peppers
1/4 c chopped green onions
1/4 c chopped cilantro (I don't like the taste so I do a little less)
1-2 tsp hot sauce (like Tabasco or Cholula)
16 6-inch four tortillas
cooking spray or olive oil
dipping sauce
1 1/2 c sour cream
1 T fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp salt
1. Preheat oven to 425. Line a baking sheet with tin foil. Spray with cooking spray.
2. Heat olive oil in a large skillet. Crack eggs into large mixing bowl. Whisk in sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. scramble eggs and remove when slightly undercooked. Add cheese, red peppers, green onions, cilantro, and hot sauce. Gently fold to combine.
3. Warm tortillas in the microwave. Place 1/4 c egg mixture in each tortilla and place on baking sheet so they are not touching.
4. Spray tortillas with cooking spray and bake for 15 min or until edges are golden brown and crisp.
5. While taquitos are baking, make dipping sauce. Whisk together!
Louisiana syle Rice and Beans-
Still my all time favorite dinner, I've posted it before!
Grilled Tuna and cheese sandwiches:
Mix tuna and mayo. Spread and bread and top with cheese. Butter each side of sandwich and grill!
Lemon Zucchini Fettuccine:
2 large chicken breasts
2 lemons, divided
1/4 c plus 3 T olive oil, divided
2 T red wine vinegar
1 T salt
2 medium zucchini
salt and pepper
5-6 cloves garlic
8 oz fettuccine
Fresh basil (about 1/2 c)
Fresh oregano (about 1/4 c) or about 1 T dried oregano
1 c grated Parmesan cheese
1. Place chicken in a zip lock bag with the juice of one lemon, 2 T olive oil, and red wine vinegar. Let marinade for 15- 30 min.
2. Start water boiling for Fettuccine. While waiting, slice zucchinni in half lenthwise. Drizzle with 1 T olive oil and spinkle with salt and pepper.
3. Mince garlic cloves. In small sauce pan on stove, place 1/4 c olive oil and and add garlic. Turn burner on low so it can warm.
4. When water is boiling, add pasta
5. Remove chicken from bag and salt and pepper both sides. Place chicken and zucchinni on grill
6. Chop herbs and prepare the cheese. Zest both lemons and juice the one that hasn't been juiced.
7. When zucchini and chicken are done, chop them
8. Reserve 1/2 c of pasta water. Drain the pasta and immediately place in a big bowl. Add everything together and toss, if it is too dry and the pasta water and some more olive oil.
Chicken Parmesan Casserole:
Ingredients:1/2 Jar Pasta Sauce
2 Cups Parmesan/Mozzarella Cheese Blend
2-3 Chicken Breasts, Poached and Shredded
1/2 box (corkscrew) Pasta (about 3 cups)
1. Cook Pasta according to package directions, and preheat oven to 350 degrees.
2. In large bowl, mix Pasta, shredded chicken, 1 c. of Cheese, and pasta sauce together. Stir until everything is combined.
3. Pour pasta mixture into 9×13 inch baking dish. Cover with the remaining cheese, and bake for 15 minutes or until macaroni salad is heated through and cheese has melted.
Muffins:
Just a mix we had leftover from Christmas on a night when we wanted a quick, light dinner
Lipton Rice and Chicken:
pick up a pouch of the Lipton Rice Sides, cheddar broccoli flavor. Make it according to package directions, add a can of cream of chicken soup. Cook chicken and cube, add to rice. Top with shredded cheese and serve with broccoli.
Friday, March 2, 2012
Angela
I haven't posted forever because I am too ashamed that we eat the same things over and over. Also that I have not been planning ahead, just rummaging through the pantry and deep freeze and yard and making whatever we had.
So here is what we have been eating.
1. Cheese fries. These never grow old. Definite family favorite.
2. Baked potatoes. We got 100 pounds of potatoes in December so we eat this a lot.
3. BBQ pork ribs and sweet potatoes. We just killed a pig, so... we eat a lot of pork lately.
4. Popcorn. *Hangs head in shame*
5. Frozen pizza *shame again*
6. Roast chicken. Really scraping the barrel here, all I had was a mean rooster out in the yard and some butternut squash a ward member gave us in exchange for some venison.
7. Chicken broccoli casserole. Leftover chicken from the roast chicken, cream of chicken soup (usually made from the chicken broth in my freezer), sour cream, broccoli. We eat it over brown rice.
8. Cheese toast and tomato soup (usually made from the tomatoes we salvaged from the greenhouse at the end of the season. I pureed them as they turned red and froze a bazillion bags for nights like this).
9. Shredded pork sandwiches. This is just slow cooked pig bones. I fish out the usable bits, mix in some BBQ sauce, and spread it over a piece of bread. The unusable bits go to the chickens, and the broth goes into my freezer for rice, chili, or meat pie.
If I were cool, I would post the future recipes I am planning to make this next week, but I seriously haven't thought about it at all. Maybe I will go to the grocery store tomorrow and actually make a list for once, then I'll post my list on here! Or maybe I'll spend the whole day doing whatever I want and wish on Sunday that I had gone to the grocery store. That is my problem, I don't want to go to the store. I just want to stay home by my cozy fire and knit while the snow falls outside my window. Or write on my computer. Or snuggle with my kids while Brady reads to us.
So here is what we have been eating.
1. Cheese fries. These never grow old. Definite family favorite.
2. Baked potatoes. We got 100 pounds of potatoes in December so we eat this a lot.
3. BBQ pork ribs and sweet potatoes. We just killed a pig, so... we eat a lot of pork lately.
4. Popcorn. *Hangs head in shame*
5. Frozen pizza *shame again*
6. Roast chicken. Really scraping the barrel here, all I had was a mean rooster out in the yard and some butternut squash a ward member gave us in exchange for some venison.
7. Chicken broccoli casserole. Leftover chicken from the roast chicken, cream of chicken soup (usually made from the chicken broth in my freezer), sour cream, broccoli. We eat it over brown rice.
8. Cheese toast and tomato soup (usually made from the tomatoes we salvaged from the greenhouse at the end of the season. I pureed them as they turned red and froze a bazillion bags for nights like this).
9. Shredded pork sandwiches. This is just slow cooked pig bones. I fish out the usable bits, mix in some BBQ sauce, and spread it over a piece of bread. The unusable bits go to the chickens, and the broth goes into my freezer for rice, chili, or meat pie.
If I were cool, I would post the future recipes I am planning to make this next week, but I seriously haven't thought about it at all. Maybe I will go to the grocery store tomorrow and actually make a list for once, then I'll post my list on here! Or maybe I'll spend the whole day doing whatever I want and wish on Sunday that I had gone to the grocery store. That is my problem, I don't want to go to the store. I just want to stay home by my cozy fire and knit while the snow falls outside my window. Or write on my computer. Or snuggle with my kids while Brady reads to us.
Melissa
Jerk Chicken Salad - We LOVE jerk chicken.
These jerk spices can be made in bulk and then used again later. It looks like a lot, but most if not all of them should already live in your cupboard!
3 Tbsp. ground ginger
3 Tbsp. brown sugar
2 Tbsp. onion powder
2 Tbsp. garlic powder
2 Tbsp. kosher salt
2 Tbsp. chili powder
1 Tbsp. dried thyme
2 tsp. ground pepper
2 tsp. ground cinnamon
2 tsp. seasoned salt
2 tsp. ground cloves
Mix all spices together, store in an air-tight container.
2 chicken breasts, sliced thinly the hotdog way
mixed lettuce greens
pineapple tidbits
1 string cheese per person, cut into little circles
caesar dressing
Rub the chicken breasts with the jerk spices. (Be a little liberal - not so much that you are coating each breast in seasonings like breading, but you definitely need more than a sprinkle). In a large skillet heat some olive oil. Brown both sides of the chicken breasts, then turn the heat down to medium and cover with a lid. Turn breasts occasionally and keep covered until cooked all the way through. Slice into bite sized strips and serve over lettuce with pineapple tidbits, cheese circles, and caesar dressing.
For Jerk Chicken Sandwiches:
Jerk chicken, prepared as above
Chewy bakery rolls cut in half
pineapple rings
tomato slices
provolone cheese slices
lettuce
(light mayo)
Steamed Vegetables with Cheese Sauce
I'll make just this for dinner sometimes, and we really love it! I have to remember to make more vegetables than usual because we end up eating more than if it was just a side.
Variety of steamed vegetables:
Broccoli
Cauliflower
Carrots
Etc.
Cheese Sauce:
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
dash pepper
1 1/2 C. milk
1 1/2 C. shredded cheddar cheese
Melt the butter in a small, heavy saucepan over medium heat. Add the flour, salt & pepper, stir for 1-2 minutes to incorporate into butter, and to let flour cook a little. Add milk VERY slowly, stirring continuously until completely added. Add the cheese, stir until melted. Serve over vegetables!
Thursday, March 1, 2012
French Dip Sandwiches
Here's a quick and easy meal for nights when you are busy!
1 pound deli roast beef, cut thin for sandwiches
(get the good kind at the deli counter, not the prepackaged stuff)
1 can campbells French Onion Soup
1 loaf of bread from the bakery - like french bread, a baguette, etc.
Cut roast beef into smaller pieces. Put in soup pan with soup. Let simmer for about 5 to 10 minutes. Cut bread into sandwich slices and top with roast beef and another slice of bread. You can dip the sandwich into the reserved juices from the pan. You can add a can of beef broth to the roast beef and french onion soup, if you like more broth.
Serve these sandwiches with a vege, some fruit and french fries for a satisfying meal.
1 pound deli roast beef, cut thin for sandwiches
(get the good kind at the deli counter, not the prepackaged stuff)
1 can campbells French Onion Soup
1 loaf of bread from the bakery - like french bread, a baguette, etc.
Cut roast beef into smaller pieces. Put in soup pan with soup. Let simmer for about 5 to 10 minutes. Cut bread into sandwich slices and top with roast beef and another slice of bread. You can dip the sandwich into the reserved juices from the pan. You can add a can of beef broth to the roast beef and french onion soup, if you like more broth.
Serve these sandwiches with a vege, some fruit and french fries for a satisfying meal.
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