Thursday, June 3, 2010
1 pound box penne pasta
16 oz. jar of vodka sauce ( I bought the expensive stuff this is a major component of it turning out good- and I had a 26 oz. jar and used it all- wouldn't want any less)
1 pound fresh mozzarella, cubed
1/ 2 cup loosely packed fresh chopped basil
shredded parmesan to top
*I would prob add garlic next time for some extra flavor.
Preheat oven to 400 degrees. Cook pasta according to package. Drain well and return to pot. Mix in vodka sauce, basil, mozzarella (salt and pepper). Pour into a two quart baking dish and top with parmesan. Bake for 20-25 minutes until bubbly.
We made bruschetta on the side. A little repetative, but it actually worked for us. And also, I got some potted herbs for mother's day that I have been loving making good use of any chance I get. It's just too bad my tomatoes aren't grown yet, then we will really be in business. This was DEEE-lish.
I toasted french bread in the broiler (on both sides so it was crispy). In a bowl I combined fresh chopped tomatoes, fresh chopped basil, fresh minced garlic, salt, pepper, a dash of olive oil, and a dash of balsamic vinegar. Topped it on the toasted bread, and topped that with the shredded parmesan. I don't think most people do this but I did once it was assembled I stuck it back in the broiler jsut long enough to start melting the cheese just to kind of mold it all together. Ryan and I both packed some pieces of those puppies away. YummY.
Tuesday, May 25, 2010
At our house here in Lawrence we have a giant mulberry tree perched on the edge of our neighbor's driveway and shading our front lawn. Since this (elderly) neighbor has complained multiple times about berries dropping on her driveway we had considered cutting it down (at the suggestion of said neighbor). However, now that I know I can bake with the bountiful berries from the tree, I am content to sweep her driveway and reap the fruits of the season! After a bit of web research, I laid out a tarp on the front lawn and began vigorously shaking the branches to get the berries to fall to the ground. I probably looked pretty funny doing so, but I think it's worth it for an endless supply of free berries!
The first recipe I tried with the berries is a cobbler. I adapted a recipe from http://www.helium.com/items/1680476-mulberry-cobbler-reecipe, substituting buttermilk for some of the milk. If I made this recipe again, I would be sure to use unsalted butter, but this was a use-what-you-have-on-hand kinda day! I'd probably also add a little sugar to the batter.
2 cups mulberries, or more
1/4 to 1/2 cup sugar
6 T butter, melted
3/4 c flour
1/4 to 1/3 cup rolled oats (optional)
2 tsp baking powder
1/2 tsp salt
3/4 cup milk (I used about 1/2 buttermilk)
Preheat oven to 350. Mix berries and sugar thoroughly. Pour butter into 8x8 glass dish. Mix dry ingredients and milk. Pour over melted butter (do not mix - the butter kinda makes the crust - yum!). Then sprinkle berries over the batter. Bake for about 20 minutes or until toothpick inserted in center comes out clean.
Friday, May 7, 2010
Tuesday, April 13, 2010
1 can refrifgerate cresent dinner rolls
2 chicken breasts, cooked and shredded
1 c. shredded cheddar
* I also added chopped green onion for flavor
1 can cream chicken soup
1 c. milk
1 c. shredded cheddar
Preheat oven to 325. Heat sauce ingredients together until smooth.
Seperate rolls into triangles.I just mixed the chicken, cheese, and green onion- then placed a little bit of mixture on each triangle and roll as you normally would. Place in 10x6x2 dish (or something similar), top with sauce and bake for 45 minutes until very brown.
(I made this abck in January but if I remember right from looking at the pic, I think I may have sprinkled some paprika on top before baking, just for color).
Remove from oven and let the fam dig in.
Monday, March 22, 2010
So I have several recipes piled up I have been wanting to post for a while, but haven't had a chance- but after making these last night I was motivated to share ASAP.
These potatoes are an easy, simple ingredients, side that will make any husband (or any husband like mine atleast =) rave. We have our second batch for our leftover pork- more on that to come- in the oven now.
Make these, you'll thank me.
6 medium Russet potatoes ( 6 was too many to fit on my baking sheet- either plan on using 2 pans or only use four potatoes- the leftovers probably aren't the great as the fresh out of the oven, anyway)
1/3 cup butter, melted
1 clove garlic, minced (I used 2, well, jsut cause I love me some garlic)
1/4 cup GRATED Parmesan
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. pepper
Preheat oven to 425. (I made them in my bottom oven that heats hot- HOT is good- you want them bad boys to brown and crisp)
Line 15x10 baking sheet with parchment paper (or foil).
Cut each potato into eights lengthwise- to make wedges.
In large bowl, mix the rest of the ingredients and add potatoes- tossing to coat.
Place wedges on lined baking sheet and bake uncovered about 30 minutes or until tender (and crispy if you like 'em like we do.
*I also put my oven racks in the very top and very bottom position and split the baking time on each rack so that they got nice and brown on bottom and top (but not burned!)
Remove and take a trip to potato paradise.
Wednesday, January 6, 2010
3 Tbs. butter
1/3 cup graham cracker crumbs
3 Tbs. sugar
1/3 cup chocolate chips
1/2 cup all purpose flour
1/4 cup sugar
3/4 tsp. baking powder
1/3 cup milk
1 Tbs. veg. oil
1 tsp. vanilla
1/3 cup chocolate chips
1/4 cup shredded coconut
1/4 cup crushed walnust or almonds (I used crushed sliced almonds b/c I think they are less overwhelming- I don't really like big chunks of nuts in things)
vanilla ice cream
Preheat oven to 350.
For crust, mix melted butter, cookie crumbs, and sugar. Press into a 1 qt. baking dish and top with choc. chips. Bake for about 5 min or until chocolate is melted. Spread the chocolate evenly over crust.
For the filling, mix 1st three dry ingredients. Then add milk, oil, and vanilla, strirring until smooth. Stir in chips, coconut, and nuts. Pour into crust and bake 35 minutes, until toothpick comes out clean.
Serve warm with toppings and ENJOY!
So first, New Year's Eve I made this pasta that I could tell by looking at the ingredients was right up my ally! I have never eaten at California Pizza Kitchen, which is where this one is from, so I don't know if it tastes like the original or not, but we enjoyed it either way!
2 Tbs. minced fresh garlic
2 Tbs. minced jalapeno pepper (seeds and veins removed)
3 Tbs. butter
1/2 cup chicken stock
2 Tbs. gold tequila
2 Tbs. lime juice
3 Tbs. soy sauce
1 1/4 lb. chicken breasts, diced
1/4 medium red onion, thinly sliced
1/2 each medium red, yellow, and green bell pepper, thinly sliced
1 1/2 cups heavy cream
Cook the cilantro, garlic, and jalapeno in 2 Tbs. of the butter over medium heat for 4-5 min. (I didn't use quite as much garlic and jalapeno as the recipe called for). Add the stock, tequila, and lime juice. Bring toa boil and cook until reduced to pastelike consistency; set aside.
Pour soy sauce over diced chicken and let set alteast 5 minutes.
Boil water and cook pasta according to directions.
Meanwhile, cook onion and peppers in remaining tablespoon of butter, until limp. Then add chicken, toss, and add reserved tequila lime paste. Add the cream. Bring mixture to a boil and cook until chicken is cooked through.
Drain cooked pasta and toss with the sauce. Garnish with extra cilantro.
And you know what else I loved about this recipe??? Grab yourself some tomatoes while your at the store and use all your leftover veggies from this recipe to make a fabulous homemade salsa:
Take your tomatoes, onion, lime juice, jalapeno, pepper (I chose the yellow pepper only) cilantro, some salt and cumin, a little bit of extra tomato juice to make it a little runnier- throw them all in the food processor-
Thursday, December 10, 2009
1 can petite diced tomatoes, well drained
1 can shoepeg corn
1 can black beans, rinsed adn drained
2 Tbs. chopped red onion *
2 Tbs. red wine vinegar
1 Tbs. olive oil
2 Tbs. chopped fresh cilantro *
1 tsp. chipolte chili peppers (I just used some diced jalapenos with some
chipolte seasoning for a little kick)
1/4 tsp. salt*
pinch of sugar
squeeze of fresh lime
*- I add extra to taste
(you can easily double the recipe for a crowd)
Combine all ingredients in a bowl. Cover and chill for atleast 30 minutes.
Stir before serving with tortilla chips.
Wednesday, December 9, 2009
For 6 sandwiches:
2 packages thin sliced ham (or about 1 1/2 lbs)
1 package (or 12 slices) salami
6 slices provolone
6 slices cheddar
(you can change up the meat and cheese as you like, this is just our preference)
6 sandwich hoagies
1 stick butter (yeah if you haven't noticed yet, this is not a sandwich for dieters)
1 Tbs. worcestershire
1 Tbs. Poppy seeds
2 Tbs. mustard
2 Tbs. grated onion
Slice rolls and slather spread generously on both sides with spread. Assemble with meats and cheeses. Wrap in foil and bake at 350 for about 20 minutes. Remove, unwrap, and enjoy!
Tuesday, November 24, 2009
French Dip Sandwiches in the Crock
1 boneless chuck roast (3 1/2- 4lbs- I make more for a big gathering, less for just us)
1/2 cup soy sauce
1 beef bouillon cube (a lot of times I will just do beef broth-atleast 2 cans- cause I don't use bouillion cubes that often and usually end up throwing them out)
1 bay leaf
1 tsp dried, crushed rosemary
1 tsp dried thyme
1 tsp garlic powder
(I also like to add a few dashes of Worcestershire)
French rolls, split
Place trimmed roast in slow cooker. Combine rest of ingredients (minus the rolls, obviously) and pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on low for about 7 hours or until very tender. Remove and shred/ slice. I dump it back into the pot with the juice and just have a ladle for the juice. Serve on rolls (we toast in the oven with Provolone) and reserved broth for dipping. I also like to serve with sauteed onions and sometimes peppers.
Tuesday, November 10, 2009
Now that we are done getting "new baby" meals I will hopefully be picking back up with cooking and will try to find time to get back on board with getting some new recipes on here. Just to prove it to you, I will atleast include a "no recipe idea" for you that is on our stove here tonight.
Chicken Tortilla Soup
If you like Mexican soups, don't think you can't easily make your own creation at home. It's a great way to get creative or use up stuff from your pantry. Just dump and taste! Here's generally how I do mine.
- chopped cooked chicken -I have used canned, rotisserie, or like tonight I boiled a 3 pack of breasts to use the extra broth- but 2 breasts would have been enough- so whatever you have or find easiest
- beans- my fave is black beans- but really a white bean (northern beans) would be fine too
- tomatoes- I like to use a can of tomatoes and green chilies for the extra kick
- corn- a can or a bag of frozen- either works
- chopped onion and fresh garlic- if you don't have these just use garlic and onion powders
- chicken broth- again I used the broth from my cooked chicken, plus a four cup carton of store bought
- rice- I like to cook up some rice and throw that in
- spices- I always use lots of cumin and some chili powder- or you can even use taco seasoning if you have that. Obviously salt and pepper.
- peppers- tonight I threw in just a small amount of chopped jalapenos, guess I'm feeling a little extra spicy =)
- We top ours with crunched tortilla chips, shredded cheese, and sour cream--- just cause we're healthy like that!
Thanks again for sticking with me and again hope to be back soon!
Monday, June 22, 2009
Wednesday, June 17, 2009
(Martha's picture- I thought this one may look more appetizing than mine below =)
This is a Martha Stewart recipe that I used to make over at a family that I used to work for, keeping their kids after school. The mom was quite the cook AND baker!!! I am not a great baker, but she would leave me ideas for things I could make in the afternoons with all the ingredients there, and I always loved it that she did that. Again, I'm not the greatest baker, even though baking is in my blood ( My grandfather was a baker by profession- and an awesome one at that, and my mom actually just did her 1st wedding cake!) Despite the fact that the genes apparently skipped me, I do enjoy it **when I have the extra time** I don't like to bake in a rush. If you've got the time, these cookies are pretty fun to make- and of course even more fun to eat!!
Peanut Butter Surprise Cookies
1/2 cup creamy peanut butter
4 Tbs. unsalted butter, room temp
1 cup packed brown sugar
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup sugar- for rolling dough in
36 mini Reese's cups, unwrapped and chilled ( my batch never makes 36 cookies worth, so you may not want to unwrap that many to start with)
Heat oven to 350.
Mix Peanut butter and butter until smooth. Add in brown sugar and beat well, scraping down sides as needed. Beat in eggs and vanilla until well blended.
Whisk together flour, baking powder, and salt to mix. Beat into the peanut butter mixture in two batches until well mixed.
Roll dough into balls by Tablespoon and roll to coat in the sugar.
Place on insulated baking sheet and bake for 7 minutes or until starting to slightly puff up. Remove and press a peanut butter cup into the center of each cookie. Return to oven and bake an additional 6 minutes, or until golden. Let cool on baking sheet for at least 10 minutes before transferring.