Pizza Crust
1 pkg Cream Cheese
1 tsp Garlic powder
1/2 tsp Ginger powder
1 tsp Soy sauce
Sweet and Sour sauce
Veggies (broccoli, carrots and red bell peppers are some of my favorites)
Bake pizza crust, or buy premade pizza crust. Combine cream cheese, garlic and ginger powder, and soy sauce. Top crust with cream cheese mixture, veggies and then drizzle with sweet and sour sauce.
Thursday, December 27, 2012
Tuesday, October 23, 2012
Monday, October 15, 2012
Casserole in a Pumpkin
Here's a recipe just in time for Halloween. We have made it each year around Halloween and love it!
1 pie pumpkin
1-2 lb ground beef
1/2 c onion
1 can cream of mushroom soup
2 Tbsp brown sugar
3 Tbsp soy sauce
4 oz mushrooms
1 1/2 c cooked rice
9 oz water chestnuts
Brown the beef and onion. Add the soup, sugar, soy sauce, and mushroom. Simmer for 10 minutes. Add the cooked rice and water chestnuts. Put the mixture in your gutted pie pumpkin. Bake for 1-2 hours at 350.
1 pie pumpkin
1-2 lb ground beef
1/2 c onion
1 can cream of mushroom soup
2 Tbsp brown sugar
3 Tbsp soy sauce
4 oz mushrooms
1 1/2 c cooked rice
9 oz water chestnuts
Brown the beef and onion. Add the soup, sugar, soy sauce, and mushroom. Simmer for 10 minutes. Add the cooked rice and water chestnuts. Put the mixture in your gutted pie pumpkin. Bake for 1-2 hours at 350.
Creamy Garlic Pasta
This was super good and super easy! You don't even have to drain the noodles...
Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese (Pretty sure I didn't use this much)
¾ cup heavy cream (I just used milk and I'm pretty sure I didn't use this much, but cream would just be that much better!)
2 tbsp chopped fresh parsley (I didn't use fresh)
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese (Pretty sure I didn't use this much)
¾ cup heavy cream (I just used milk and I'm pretty sure I didn't use this much, but cream would just be that much better!)
2 tbsp chopped fresh parsley (I didn't use fresh)
Any vegetables or meat you desire to add (I added spinach, sun-dried tomatoes, and summer squash...excellent combination!)
In a pot, bring the olive oil to medium-low heat.
Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the
butter until melted. Add the salt, pepper and chicken stock. Raise the
heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and
cook for as long as the box’s directions indicate. Reduce the stove to
medium heat and mix in the parmesan until completely melted. Turn off
the heat and stir in the cream and parsley. Serve immediately.
Thursday, September 20, 2012
Homemade Chicken Cordon Bleu
Super easy! I wanted chicken cordon bleu so I decided to make up my own recipe. It turned out super yummy!
All you need: chicken breasts, mozerella cheese, deli sliced ham, chicken broth, breadcrumbs
Cut a chicken breast in half (the long way) so you have 2 flat pieces of chicken.
Put on a layer of Mozerella cheese
Place a piece of deli sliced ham on top
Roll it up
Dip it in chicken broth
Dip it in breadcrumbs
Bake in the oven at 350 for 30 to 40 minutes
All you need: chicken breasts, mozerella cheese, deli sliced ham, chicken broth, breadcrumbs
Cut a chicken breast in half (the long way) so you have 2 flat pieces of chicken.
Put on a layer of Mozerella cheese
Place a piece of deli sliced ham on top
Roll it up
Dip it in chicken broth
Dip it in breadcrumbs
Bake in the oven at 350 for 30 to 40 minutes
Apple Squares
I made these today. I don't know if you are a Taylor unless you like these. They always remind me of Grandma Graham. I don't know if any of you checked the stove top in her kitchen first thing whenever we arrived at her house to see what delicious treat she made for us that day or not, but I did. And when it was apple squares, I think I was the most excited. Probably most of you already have the recipe, but if you don't, you should because they are delicious. They are a little time consuming, but if you're looking for something to do some Saturday during this apple season, here you go...
Crust:
2 1/2 c flour
1 Tbsp sugar
1 tsp salt
1 c shortening
Stir together flour, sugar, salt. Cut in shortening. Beat 1 egg yolk and add enough milk to make 2/3 c liquid. Add to flour/fat mixture. Roll out half of the dough and place on jelly roll pan with sides. Sprinkle with 2 handfuls crushed corn flakes on dough (this is to absorb some liquid as it cooks I think).
Filling:
1 c sugar
1/2 c brown sugar
1 tsp cinnamon
2 Tbsp flour (to thicken if desired)
8-10 peeled, sliced apples
Mix together. Spread over crust. Roll out top crust and place over filling. Beat 1 egg white until stiff and spread over crust. Bake at 400 for 40-50 minutes. Make a thin glaze or 1 c powdered sugar and water and drizzle over crust. Cut into squares and serve. *Canned peaches can be used instead of apples but thickening would be needed.
Enjoy! Mine were definitely not as pretty as Mom's and Grandma's but they were still good. Maybe someday I'll cook like them...maybe.
Crust:
2 1/2 c flour
1 Tbsp sugar
1 tsp salt
1 c shortening
Stir together flour, sugar, salt. Cut in shortening. Beat 1 egg yolk and add enough milk to make 2/3 c liquid. Add to flour/fat mixture. Roll out half of the dough and place on jelly roll pan with sides. Sprinkle with 2 handfuls crushed corn flakes on dough (this is to absorb some liquid as it cooks I think).
Filling:
1 c sugar
1/2 c brown sugar
1 tsp cinnamon
2 Tbsp flour (to thicken if desired)
8-10 peeled, sliced apples
Mix together. Spread over crust. Roll out top crust and place over filling. Beat 1 egg white until stiff and spread over crust. Bake at 400 for 40-50 minutes. Make a thin glaze or 1 c powdered sugar and water and drizzle over crust. Cut into squares and serve. *Canned peaches can be used instead of apples but thickening would be needed.
Enjoy! Mine were definitely not as pretty as Mom's and Grandma's but they were still good. Maybe someday I'll cook like them...maybe.
Spinach Cheese Swirls
I think I have made this for several of you, but it's a good, easy one.
1 package (10 oz) frozen chopped spinach, thawed and drained (I used fresh spinach and didn't even cook it or anything...just put it on, rolled it up, cooked it, and it was good!)
2 c shredded mozzarella cheese
1 c finely chopped onion
1 garlic clove, minced
1 refrigerated pizza crust (or make a pizza crust recipe of your choosing...this last time I actually did a roll dough and I liked that even better since it was fluffier)
Combine the first four ingredients and mix well. On a greased baking sheet, roll pizza dough into a 14-in x 10-in rectangle. Spoon filling over crust to within 1-in of edge. Roll up jelly-roll style, starting with a long side; seal the ends and place seam side down. Bake at 400 for 25-27 minutes or until golden brown. Cut into slices to serve.
1 package (10 oz) frozen chopped spinach, thawed and drained (I used fresh spinach and didn't even cook it or anything...just put it on, rolled it up, cooked it, and it was good!)
2 c shredded mozzarella cheese
1 c finely chopped onion
1 garlic clove, minced
1 refrigerated pizza crust (or make a pizza crust recipe of your choosing...this last time I actually did a roll dough and I liked that even better since it was fluffier)
Combine the first four ingredients and mix well. On a greased baking sheet, roll pizza dough into a 14-in x 10-in rectangle. Spoon filling over crust to within 1-in of edge. Roll up jelly-roll style, starting with a long side; seal the ends and place seam side down. Bake at 400 for 25-27 minutes or until golden brown. Cut into slices to serve.
Friday, August 31, 2012
Tomato Bisque
1/4 cup butter
1 small onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
3 Tbsp flour
3 Tbsp tomato paste
4 cups chicken broth
2 (14.5 oz) cans fire roasted diced tomatoes, drained (fresh tomatoes are good too!)
3 Tbsp sugar
1/4 tsp nutmeg (sometimes we substitute nutmeg for basil)
1/4 cup heavy cream
salt and pepper to taste
Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, suing a few quick pulses to get thew soup moving before leaving it on to puree.
Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste.
1 small onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
3 Tbsp flour
3 Tbsp tomato paste
4 cups chicken broth
2 (14.5 oz) cans fire roasted diced tomatoes, drained (fresh tomatoes are good too!)
3 Tbsp sugar
1/4 tsp nutmeg (sometimes we substitute nutmeg for basil)
1/4 cup heavy cream
salt and pepper to taste
Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, suing a few quick pulses to get thew soup moving before leaving it on to puree.
Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste.
Black Bean and Salsa Sloppy Joes
 |
| I hope this isn't illegal doing this, this picture just makes it look so appetizing!! Super delicious but doesn't taste like traditional sloppy joes. |
Friday, August 24, 2012
Avacado Spring Rolls
So this was probably the most delicious thing I've ever made... and it's super easy! If you ever find avacados on sale you should make these.
Spring roll ingredients:
4-5 avacados
some red onion
some sundried tomatoes
4-5 stem of cilantro
1-2 tsp. salt
spring roll pastries
Mash up the avacados and add the onion, tomatoes, cilantro and salt. Stir it all up. Then put some in the egg roll pastries and roll them up. You can fry them in a little bit of oil or bake them. I baked them so they weren't so greasy and I could do lots at once, but frying is always yummy. I just followed the directions for filling them and baking them that was on the spring roll pastry box thing.
Dipping sauce ingredients (similar to the Cafe Rio cilantro lime dressing):
2 tbsp. lime juice
1 tbsp. white wine vinegar
1 tbsp. worcestershire sauce
1/2 c. chopped cilantro
2 whole green onions
2 jalepeno peppers (I left these out because I don't really like them)
1 c. sour cream
1 c. mayonaise
salt
pepper
Blend together the lime juice, vinegar, worcestershire sauce, cilantro, green onions, and jalepenos until it's all mixed up really well. Then add the sour cream and mayo and blend it again. Add salt and pepper to taste.
This was seriously so good! I did it with 5 avacados and didn't fill the rolls supper full and it made about 16 I think. And we use this sauce for everything now. We put it on wraps and salads and with mexican food and any other time we can think to use it.
Spring roll ingredients:
4-5 avacados
some red onion
some sundried tomatoes
4-5 stem of cilantro
1-2 tsp. salt
spring roll pastries
Mash up the avacados and add the onion, tomatoes, cilantro and salt. Stir it all up. Then put some in the egg roll pastries and roll them up. You can fry them in a little bit of oil or bake them. I baked them so they weren't so greasy and I could do lots at once, but frying is always yummy. I just followed the directions for filling them and baking them that was on the spring roll pastry box thing.
Dipping sauce ingredients (similar to the Cafe Rio cilantro lime dressing):
2 tbsp. lime juice
1 tbsp. white wine vinegar
1 tbsp. worcestershire sauce
1/2 c. chopped cilantro
2 whole green onions
2 jalepeno peppers (I left these out because I don't really like them)
1 c. sour cream
1 c. mayonaise
salt
pepper
Blend together the lime juice, vinegar, worcestershire sauce, cilantro, green onions, and jalepenos until it's all mixed up really well. Then add the sour cream and mayo and blend it again. Add salt and pepper to taste.
This was seriously so good! I did it with 5 avacados and didn't fill the rolls supper full and it made about 16 I think. And we use this sauce for everything now. We put it on wraps and salads and with mexican food and any other time we can think to use it.
Monday, August 20, 2012
Eggplant Parmesan
Okay so Rodrigo had Eggplant
Parmesan at a restaurant a while ago and it was super yummy! So I decided (per
request) to try to make it. Here it is!
Ingredients:
For the noodles:
- 1 lb brown rice spaghetti noodles
For the cutlets:
- One large eggplant, peeled and sliced vertically into 8 cutlets
- 1 c. milk substitute of your choice
- 3/4 c. brown rice flour (or other flour of your choice)
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 2 cups breadcrumbs (make sure to use gluten free if you're GF)
For the marinara sauce:
- 1 recipe marinara sauce
For the cheese:
·
Mozzarella cheese
Directions:
- Peel eggplant and cut into vertical strips. Spread your eggplant slices out on a cookie sheet or cutting board and sprinkle them liberally with salt, letting them sit for 20-30 minutes to sweat. Start boiling a large pot of water for noodles, and start simmering your marinara sauce.
- Preheat oven to 450 degrees. From the cutlets ingredients list, mix together the milk, brown rice flour, apple cider vinegar, salt, oregano, parsley, and basil in a wide shallow dish until well blended. Rinse your eggplant slices and pat them dry. Dip them in the batter mixture until well coated, and then sprinkle liberally with breadcrumbs. Place on a parchment or silicone lined baking sheet and bake for 6-8 minutes per side until breadcrumbs are lightly browned and crispy. When you remove them from the oven, start preheating your broiler.
- When your water has come to a boil, add spaghetti noodles and boil as directed on the package. Drain and divide evenly amongst 2-4 oven safe plates (or in a 9x13 casserole dish).
- Once noodles, sauce, and cutlets are prepared, assemble your dishes: place the noodles on the bottom, top with about 2/3 of the sauce, add eggplant cutlets, the rest of the sauce, and then a layer of cheese. Place under the broiler for about three minutes until cheese is lightly browned and bubbling. Serve warm (if you made it on individual plates be sure to place them on placemats or trivets as they will be hot).
Instead of using mozerella cheese,
you can make this “cheese” sauce. I did
not even try, mostly because I don’t even know what half of the ingredients are
and I didn’t want to buy them all, but it looks good, so try it and tell me how
it is!
For the “cheese” (recipe from The Ultimate
Uncheese Cookbook by Jo Stepaniak)
- 1 1/2 c. water or plain nondairy milk (I used rice milk)
- 1/4 c. nutritional yeast flakes
- 1/4 cup flour (any kind, I used brown rice flour)
- 2 Tablespoons sesame tahini
- 2 Tablespoons kuzu, arrowroot, or cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 teaspoon salt
- To make the cheese sauce, combine all cheese sauce ingredients in a food processor and blend until smooth. Heat in a small saucepan over medium heat until thickened.
This is the final product.
It was quite scrumptious! But I’d have to say my favorite part was
probably the homemade honey whole wheat bread that I made to go with it. Here’s to being domestic…
Chicken Marinara
Shae--This is for you because this recipe is super simple! And not too expensive. You don't have to use the dillweed if you don't have any.
1/2 C. flour
1 t salt
1/4 t pepper
4-5 chicken breasts
3 T butter
1 can marinara sauce
1 t dried dillweed
1/4 C parmesan or mozerella cheese
Preheat oven to 450. Mix the flour, salt and pepper together. Coat the chicken with the flour mixture. Dot the bottom of a 9 x13 pan with the butter. Place chicken in the pan. Bake Chicken for 25-30 min. Pour marinara sauce over chicken and sprinkle dillweed and cheese on top. Bake for another 5-10 minutes or until chicken in done and cheese is melted.
1/2 C. flour
1 t salt
1/4 t pepper
4-5 chicken breasts
3 T butter
1 can marinara sauce
1 t dried dillweed
1/4 C parmesan or mozerella cheese
Preheat oven to 450. Mix the flour, salt and pepper together. Coat the chicken with the flour mixture. Dot the bottom of a 9 x13 pan with the butter. Place chicken in the pan. Bake Chicken for 25-30 min. Pour marinara sauce over chicken and sprinkle dillweed and cheese on top. Bake for another 5-10 minutes or until chicken in done and cheese is melted.
Friday, August 10, 2012
Sweet and Sour Chicken with Mango Lettuce Wraps
Yet another lettuce wrap recipe...we have A LOT of lettuce in the garden so we're trying to be a little creative!
1 1/2 pound chicken
10 oz apricot jam
3 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp red chili paste
2 garlic cloves, chopped
1/2 onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 inch piece of fresh ginger, peeled and grated (I just used powder)
2 whole jalapeno peppers (I left these out)
2 cucumbers, peeled, seeded, and chopped (I didn't have this so I threw in some celery)
2 mangoes, peeled and chopped
Romaine lettuce leaves
2 limes
2 Tbsp sesame seeds
Put chicken in a crock pot. Add the jam, soy sauce, sesame oil, chili paste, garlic, onion, salt, pepper, and ginger. Toss in jalapeno peppers and cucumbers. Cover and cook on low for 6-8 hours or high for 4-5 hours. When the chicken has fully cooked, shred the meat with two forks. Mix it all up. Spoon into lettuce leaves, top with mangoes, a squeeze of lime, and a sprinkle of sesame seeds.
This was GOOD! Again we added brown rice to the mixture so we didn't have to use quite so much chicken. The mango made it delicious! We all liked it. Even Riley couldn't get enough mango!
1 1/2 pound chicken
10 oz apricot jam
3 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp red chili paste
2 garlic cloves, chopped
1/2 onion, chopped
1/2 tsp salt
1/4 tsp pepper
1 inch piece of fresh ginger, peeled and grated (I just used powder)
2 whole jalapeno peppers (I left these out)
2 cucumbers, peeled, seeded, and chopped (I didn't have this so I threw in some celery)
2 mangoes, peeled and chopped
Romaine lettuce leaves
2 limes
2 Tbsp sesame seeds
Put chicken in a crock pot. Add the jam, soy sauce, sesame oil, chili paste, garlic, onion, salt, pepper, and ginger. Toss in jalapeno peppers and cucumbers. Cover and cook on low for 6-8 hours or high for 4-5 hours. When the chicken has fully cooked, shred the meat with two forks. Mix it all up. Spoon into lettuce leaves, top with mangoes, a squeeze of lime, and a sprinkle of sesame seeds.
This was GOOD! Again we added brown rice to the mixture so we didn't have to use quite so much chicken. The mango made it delicious! We all liked it. Even Riley couldn't get enough mango!
Lettuce Wraps
1 pound chicken, cut in really small pieces
1/2 onion, also cut in really small pieces
5 garlic cloves
1/4 c chopped water chestnuts (I didn't have these but they would be tasty! I threw in a little chopped celery for a little crunch)
1/4 c chicken broth
2 Tbsp balsamic vinegar
1/2 tsp ground ginger
1/8 tsp ground allspice
16 romaine lettuce leaves
Cook everything together (except the lettuce leaves) in a frying pan. Serve in lettuce leaves (wrap it like a burrito in the leaf). The recipe says to also put plum sauce in there, but I don't know what that is and didn't love the sound of it. But, try it and let me know how it is. We also put a little brown rice in the leaves with the chicken to stretch the chicken a little farther. These were good and similar to PF Chang's lettuce wraps!
1/2 onion, also cut in really small pieces
5 garlic cloves
1/4 c chopped water chestnuts (I didn't have these but they would be tasty! I threw in a little chopped celery for a little crunch)
1/4 c chicken broth
2 Tbsp balsamic vinegar
1/2 tsp ground ginger
1/8 tsp ground allspice
16 romaine lettuce leaves
Cook everything together (except the lettuce leaves) in a frying pan. Serve in lettuce leaves (wrap it like a burrito in the leaf). The recipe says to also put plum sauce in there, but I don't know what that is and didn't love the sound of it. But, try it and let me know how it is. We also put a little brown rice in the leaves with the chicken to stretch the chicken a little farther. These were good and similar to PF Chang's lettuce wraps!
Open-Faced Mozzarella Sandwiches
1 c chopped tomatoes
3 Tbsp olive or vegetable oil
1 garlic clove, minced
1 tsp thinly sliced green onions (I used regular onion because it's what I had and I really liked the flavor if you can stand the onion breath the rest of the day)
1/4 tsp basil
1/4 tsp salt
1/8 tsp pepper
Dash cayenne pepper
4-6 slices bread (We had some sour dough French which was really good, but any French or any good bread would be delicious)
1/2 c shredded mozzarella cheese (or whatever kind you have)
Combine the first eight ingredients in a small bowl. Cover and refrigerate for at least an hour. Brush liquid from the tomato mixture onto one side of each slice of bread. Broil for 2 minutes or until crisp. Spoon 1/4 c or so of tomato mixture onto each slice. Sprinkle with cheese. Broil 1-2 more minutes or until bubbly.
The verdict: These were DELICIOUS! So simple, but we really enjoyed them. We just had a big salad and fruit with them. They would make a great side dish or appetizer as well. Jasher went back for three!
3 Tbsp olive or vegetable oil
1 garlic clove, minced
1 tsp thinly sliced green onions (I used regular onion because it's what I had and I really liked the flavor if you can stand the onion breath the rest of the day)
1/4 tsp basil
1/4 tsp salt
1/8 tsp pepper
Dash cayenne pepper
4-6 slices bread (We had some sour dough French which was really good, but any French or any good bread would be delicious)
1/2 c shredded mozzarella cheese (or whatever kind you have)
Combine the first eight ingredients in a small bowl. Cover and refrigerate for at least an hour. Brush liquid from the tomato mixture onto one side of each slice of bread. Broil for 2 minutes or until crisp. Spoon 1/4 c or so of tomato mixture onto each slice. Sprinkle with cheese. Broil 1-2 more minutes or until bubbly.
The verdict: These were DELICIOUS! So simple, but we really enjoyed them. We just had a big salad and fruit with them. They would make a great side dish or appetizer as well. Jasher went back for three!
Friday, July 20, 2012
Key Lime Pie
CRUST:
1 1/2 c graham cracker crumbs (about one package of crackers)
3 tablespoons granulated sugar
1/4 c butter, melted
Mix the ingredients together. Press into a 9-inch pie tin. Bake at 325 for about 15 minutes. Let cool.
LIME:
1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes)
4 teaspoons grated lime zest
4 egg yolks (I used the whites for omelets for dinner so it worked out, but I did see some recipes that used 2 whole eggs instead so you could probably try that...it just might not be as rich and custardy)
1 - 14 ounce can sweetened condensed milk
Whisk the zest and the egg yolks together until they turn greenish - about two minutes (mine never really turned green, but that's what the recipe said). Beat in milk then juice. Pour into crust. Bake at 325 for 15 minutes or until center is set but still wiggles when shaken.Chill for at least 3 hours.
TOPPING:
3/4 c sour cream
2 Tbsp powdered sugar
Mix together and spread on top. You could also do a whipped cream topping, a meringue topping, or just leave it without a topping.
This was GOOD! Of course it was, look at the ingredients! So, if you ever see limes on sale (and sweetened condensed milk and graham crackers), buy them and make this. You won't be sorry.
And, so that I wouldn't waste any lime, I made Jasher lick all the juice out of them that I couldn't squeeze. Actually, he did it on his own free will and he LIKED it! Crazy kid...
1 1/2 c graham cracker crumbs (about one package of crackers)
3 tablespoons granulated sugar
1/4 c butter, melted
Mix the ingredients together. Press into a 9-inch pie tin. Bake at 325 for about 15 minutes. Let cool.
LIME:
1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes)
4 teaspoons grated lime zest
4 egg yolks (I used the whites for omelets for dinner so it worked out, but I did see some recipes that used 2 whole eggs instead so you could probably try that...it just might not be as rich and custardy)
1 - 14 ounce can sweetened condensed milk
Whisk the zest and the egg yolks together until they turn greenish - about two minutes (mine never really turned green, but that's what the recipe said). Beat in milk then juice. Pour into crust. Bake at 325 for 15 minutes or until center is set but still wiggles when shaken.Chill for at least 3 hours.
TOPPING:
3/4 c sour cream
2 Tbsp powdered sugar
Mix together and spread on top. You could also do a whipped cream topping, a meringue topping, or just leave it without a topping.
This was GOOD! Of course it was, look at the ingredients! So, if you ever see limes on sale (and sweetened condensed milk and graham crackers), buy them and make this. You won't be sorry.
Dilled Noodles
1 1/2 c noodles (the recipe says egg noodles, but I didn't have any so I used shells)
1/2 c cottage cheese
1-2 tsp dill weed
1/4 tsp salt
Dash of pepper
Cook noodles. Meanwhile mix other ingredients. Drain noodles and mix into cottage cheese mixture.
This was super easy and a little more fun than plain rice or noodles as a side dish. You could probably turn it into a meal if you added some chicken or vegetables or something. If you don't like dill, you could probably use some other seasoning. I kind of liked the shells because sometimes a little cottage cheese would get inside of it and made it like a mini manicotti or something.
1/2 c cottage cheese
1-2 tsp dill weed
1/4 tsp salt
Dash of pepper
Cook noodles. Meanwhile mix other ingredients. Drain noodles and mix into cottage cheese mixture.
This was super easy and a little more fun than plain rice or noodles as a side dish. You could probably turn it into a meal if you added some chicken or vegetables or something. If you don't like dill, you could probably use some other seasoning. I kind of liked the shells because sometimes a little cottage cheese would get inside of it and made it like a mini manicotti or something.
Thursday, July 19, 2012
Super Ramen
This is a very cheap easy recipe I picked up in Korea. I ate it way too often before we got married.
1 Package of ramen
1 Potato
1/2 Carrot
1/2 Onion
1/2 Clove Garlic
1 tsp Gochukaru (maybe try chilli powder or some type of pepper or just leave it out)
Meat, sometimes I used hot dogs, Koreans used spam, usually I left it out
Directions:
Peel carrot, cut potato and carrot into cubes
Boil the potato and carrot chunks for a few minutes (maybe about 10 or 15)
Add ramen, onion, garlic, and pepper/meat if you have it
1 Package of ramen
1 Potato
1/2 Carrot
1/2 Onion
1/2 Clove Garlic
1 tsp Gochukaru (maybe try chilli powder or some type of pepper or just leave it out)
Meat, sometimes I used hot dogs, Koreans used spam, usually I left it out
Directions:
Peel carrot, cut potato and carrot into cubes
Boil the potato and carrot chunks for a few minutes (maybe about 10 or 15)
Add ramen, onion, garlic, and pepper/meat if you have it
Baked Potato Wedges
4 large baking potatoes, unpeeled
4 Tbsp. olive oil
1 tsp. salt
3/4 tsp. ground pepper
1 tsp. minced fresh garlic
1 tsp. fresh rosemary
Preheat oven to 400. Cut scrubbed potatoes lengthwise to make 6 even wedges. Toss wedges with rest of ingredients on a sheet pan. Spread in a single layer with 1 cut side down. Bake 30-35 min, turning after 20 minutes to other cut side. Bake until lightly brown an crispy.
4 Tbsp. olive oil
1 tsp. salt
3/4 tsp. ground pepper
1 tsp. minced fresh garlic
1 tsp. fresh rosemary
Preheat oven to 400. Cut scrubbed potatoes lengthwise to make 6 even wedges. Toss wedges with rest of ingredients on a sheet pan. Spread in a single layer with 1 cut side down. Bake 30-35 min, turning after 20 minutes to other cut side. Bake until lightly brown an crispy.
Monday, July 16, 2012
Summertime Chicken Salad
2 C Mayo
1/4 C Lemon Juice
1/2 C Sugar
Mix these together then add ingredients:
1 Bag Chicken (Cooked and Cubed)
5-6 Stalks Celery (Sliced)
2-3 Granny Smith Apples (or any apples- I prefer half green and half red)
Optional add-ins:
*Craisins*
Coconut
Almonds
Put into Bouillon Rolls (or any other rolls but Bouillon are so delicious!)
1/4 C Lemon Juice
1/2 C Sugar
Mix these together then add ingredients:
1 Bag Chicken (Cooked and Cubed)
5-6 Stalks Celery (Sliced)
2-3 Granny Smith Apples (or any apples- I prefer half green and half red)
Optional add-ins:
*Craisins*
Coconut
Almonds
Put into Bouillon Rolls (or any other rolls but Bouillon are so delicious!)
Oatmeal Waffles
4 cups oats
4 cups milk
1/4 cup oil
2 tsp salt
Let ingredients stand overnight. Beat with wire whisk to make it batter like. Cook in a waffle maker like normal waffles. They take a little bit longer to cook than normal ones and tend to stick a bit more but they are so DELICIOUS!
4 cups milk
1/4 cup oil
2 tsp salt
Let ingredients stand overnight. Beat with wire whisk to make it batter like. Cook in a waffle maker like normal waffles. They take a little bit longer to cook than normal ones and tend to stick a bit more but they are so DELICIOUS!
Chocolate Chip Cookies
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
2 Eggs
1.5 tsp Vanilla
1 tsp Baking Soda
1 tsp Salt
3 Cups Flour
Chocolate Chips ( I like using Dark, Milk, and White)
Cream sugars and butter (butter should be firm but not hard) and then add the rest of the ingredients. Refridgerate for a few hours or freeze for about 15-20 minutes. Bake at 375 for 10-12 min.
1 Cup Brown Sugar
1 Cup Butter
2 Eggs
1.5 tsp Vanilla
1 tsp Baking Soda
1 tsp Salt
3 Cups Flour
Chocolate Chips ( I like using Dark, Milk, and White)
Cream sugars and butter (butter should be firm but not hard) and then add the rest of the ingredients. Refridgerate for a few hours or freeze for about 15-20 minutes. Bake at 375 for 10-12 min.
Monday, July 9, 2012
Vegetarian Taco Casserole
1 can black beans, drained, rinsed
1 can ranchero style pinto beans, with liquid
1 c. salsa
1/2 c. sour cream
2 tsp. chili powder
3 c. crushed tortilla chips (or you could probably use tortillas, it just wouldn't be as crunchy)
2 c. grated lettuce
2 c. shredded cheese
1 tomato, diced
Mix beans, salsa, sour cream, chili powder. Layer beans, chips, cheese. Repeat. Bake 20-30 minutes at 350 degrees. Serve with lettuce and tomato.
1 can ranchero style pinto beans, with liquid
1 c. salsa
1/2 c. sour cream
2 tsp. chili powder
3 c. crushed tortilla chips (or you could probably use tortillas, it just wouldn't be as crunchy)
2 c. grated lettuce
2 c. shredded cheese
1 tomato, diced
Mix beans, salsa, sour cream, chili powder. Layer beans, chips, cheese. Repeat. Bake 20-30 minutes at 350 degrees. Serve with lettuce and tomato.
Thursday, June 28, 2012
Spanish Tortilla
Here's a super easy one. I made it all the time in college because it's super easy for one person and I still make it for our family. Remember Irantzu, our Spanish exchange student from eleven, yes that was ELEVEN, years ago? She made this for us one night.
1 potato, grated
1/4 of an onion, chopped
Garlic, fresh or powder will work
Pepper
2 eggs
Oil
Cook the grated potato, onion, and garlic in some oil in a frying pan until they are cooked (don't stir it around too much or the potatoes will get mushy). In a separate bowl, beat the eggs and pepper with a fork (you can add a little milk if you want it a bit fluffier). Pour the cooked potatoes into the egg. Put some more oil in your frying pan so it won't stick and then pour the whole mixture into the pan. Cover with an upside plate. After a few minutes, flip the pan so the whole thing lands on the plate. (I remember when Irantzu did this, half of it landed in the sink and she was so upset. So, hold on tight to the plate!) Slide it back into the pan so the other side cooks. Cover it again. Slide it out onto the plate, cut like a pizza, and eat it.
For our family of three eaters, I do 2 potatoes and 4 eggs. It filled us up enough last night! Jasher went back for seconds!
1/4 of an onion, chopped
Garlic, fresh or powder will work
Pepper
2 eggs
Oil
Cook the grated potato, onion, and garlic in some oil in a frying pan until they are cooked (don't stir it around too much or the potatoes will get mushy). In a separate bowl, beat the eggs and pepper with a fork (you can add a little milk if you want it a bit fluffier). Pour the cooked potatoes into the egg. Put some more oil in your frying pan so it won't stick and then pour the whole mixture into the pan. Cover with an upside plate. After a few minutes, flip the pan so the whole thing lands on the plate. (I remember when Irantzu did this, half of it landed in the sink and she was so upset. So, hold on tight to the plate!) Slide it back into the pan so the other side cooks. Cover it again. Slide it out onto the plate, cut like a pizza, and eat it.
For our family of three eaters, I do 2 potatoes and 4 eggs. It filled us up enough last night! Jasher went back for seconds!
Sunday, June 17, 2012
Milanesa
This is a classic Argentine recipe that I love.
Ingredients:
Beef (either roast or steak)
Eggs
Parsley
Garlic (best is fresh, cut finely; but you could try garlic powder)
Bread crumbs (or flour)
Vegetable oil
Lemon Juice
Instructions:
Cut beef into thin slices / you can also pound it with a tenderizer, hammer, or your fist to make it more tender.
In a bowl mix a couple eggs with garlic and parsley.
In a shallow bowl/pan/pie tin put bread crumbs.
Put oil into a frying pan and heat.
Soak a slice of meat in the egg mixture, then put it into the bread crumbs so it sticks.
Put it in the frying pan, flip it when one side is done.
Repeat with your next slice of delicious meat.
Put some lemon juice on it when you eat it. I also like dipping it in spaghetti sauce.
You can make this Milanesa Napolitana by putting a little spaghetti sauce/tomato sauce, a slice of ham sandwich meat (or try bacon if you want your taste buds to explode) then a fried egg on top.
You can also use chicken instead of beef for Chicken Milanesa.
Or you can also make milanesa sandwiches, put it in a bun with tomatoes and lettuce. All kinds of accessorizing your milanesas here.
Beef (either roast or steak)
Eggs
Parsley
Garlic (best is fresh, cut finely; but you could try garlic powder)
Bread crumbs (or flour)
Vegetable oil
Lemon Juice
Instructions:
Cut beef into thin slices / you can also pound it with a tenderizer, hammer, or your fist to make it more tender.
In a bowl mix a couple eggs with garlic and parsley.
In a shallow bowl/pan/pie tin put bread crumbs.
Put oil into a frying pan and heat.
Soak a slice of meat in the egg mixture, then put it into the bread crumbs so it sticks.
Put it in the frying pan, flip it when one side is done.
Repeat with your next slice of delicious meat.
Put some lemon juice on it when you eat it. I also like dipping it in spaghetti sauce.
You can make this Milanesa Napolitana by putting a little spaghetti sauce/tomato sauce, a slice of ham sandwich meat (or try bacon if you want your taste buds to explode) then a fried egg on top.
You can also use chicken instead of beef for Chicken Milanesa.
Or you can also make milanesa sandwiches, put it in a bun with tomatoes and lettuce. All kinds of accessorizing your milanesas here.
Thursday, June 14, 2012
Thai Noodles with Peanut Sauce
12 oz spaghetti noodles
3 c vegetables (frozen or fresh) - whatever you have in the fridge
3 cloves minced garlic
1/2 Tbsp ground ginger
1/4 c honey or brown sugar
1/4 c creamy peanut butter
1/4 c soy sauce
1/2 Tbsp red pepper flakes if you want it spicy
Cook noodles. Stir fry vegetables and garlic in a little oil in a pan. Once cooked, add the ginger, honey or sugar, peanut butter, soy sauce, and pepper flakes. Mix well. Add noodles to the sauce. Toss to coat.
3 c vegetables (frozen or fresh) - whatever you have in the fridge
3 cloves minced garlic
1/2 Tbsp ground ginger
1/4 c honey or brown sugar
1/4 c creamy peanut butter
1/4 c soy sauce
1/2 Tbsp red pepper flakes if you want it spicy
Cook noodles. Stir fry vegetables and garlic in a little oil in a pan. Once cooked, add the ginger, honey or sugar, peanut butter, soy sauce, and pepper flakes. Mix well. Add noodles to the sauce. Toss to coat.
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