Monday, December 28, 2009

Home from the Holidays!

Well I managed to survive a quick visit to my mother's house. We got a pretty good snowstorm over X-mas. So that curbed my visit by one day. Zach got everything he wanted. We managed to only buy 8 presents total(stocking included) and I was very specific with my mom and brother to get the last few itmes on the list. He said it was the best christmas ever!
Like I said we were pretty much snowed in on X-mas, but it was fun playing in..
We stayed pretty warm, enjoying hot cocoa and my super perfect yummy cinnamon rolls.
Recipe to follow later. :)

Yummy Cinnamon rolls:

1 cup warm milk
1 egg
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 1/3 cups bread flour
1 1/2 teaspoons active dry yeast

1/3 cup butter
1/2 cup brown sugar
2 tablespoons milk
1 cup chopped walnuts

1/4 cup butter, melted
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts

Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin. In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended (making sugar is melted and no longer granular). Pour this sauce in bottom of baking panpan; set aside. After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, and nuts. Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce. Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 350. Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter. (You can leave out the walnuts if your family does not like them.) I have also added chocolate chips to the dough when rolling them up, or raisins as well.

We have another short menu this week due to the holidays, as we are hosting a New Years party with a greek theme. Enjoy the recipes, and Happy New Year!

EZ Crockpot Mexican pork

1 lb boneless country style pork ribs, cut into 1-inch pieces
2 cups salsa
1 tsp cumin
1 small can chopped green chiles, drained
1 can (15 oz)black beans, drained, rinsed
1 cup shredded cheese
2 cups cooked rice
sour cream

Place pork, salsa, cumin, chilis and beans into crockpot. Cook on low 6-8 hours. Serve on rice with cheese and sour cream.

Homemade pizza night

EZ dough recipe:
1 1/4 cups warm water,
1 pkg active dry yeast,
1 tblsp sugar,
1 tsp Italian seasonings,
3 tblsp olive oil
3+ cups of flour,
1 tsp salt
Mix water, yeast, sugar & oil in mixer bowl. Then add flour & salt. Mix-knead for 10-12 minutes, sprinkling with flour to keep from sticking to bowl. Dough should be elastic & smooth. Place dough in oiled bowl, cover dough with oil, cover & let stand 1 hr at room temp. Then divide dough 2 equal parts roll into balls, cover with damp towel & let stand another 10 mins. Use immediately. Don't forget to poke holes into dough with fork once rolled onto pan to let steam escape while baking.

Use you family's favorite toppings. I always keep things like pizza cheese, pepperoni, and Italian sausage in the freezer. And I always keep black olives, and canned mushrooms in the pantry. Then making a last minute pizza is a snap. If you don't have time to make dough, buy ready to make pizza dough packets and keep them in the pantry as well.

Baked chicken and dumplings

1/4 cup butter
1 small chopped onion
3 stalks chopped celery
2 garlic cloves, minced
1/2 cup flour
1 teaspoon, sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
4 cups chicken broth
1 teaspoon chicken bouillon or to taste
1 (9 ounce) bag frozen peas, thawed
4 cups cooked chicken (I simmer boneless skinless chicken breasts in chicken broth
then shred when cool)

2 cups biscuit mix
1 teaspoon dried thyme
2/3 cups milk

In a large saucepan, melt butter and sauté onion, celery and garlic until soft. Add flour, sugar, salt, pepper and basil. Mix until flour is mixed in well. Add broth and bring to a boil, stirring until mixture is blended and thickened. Add bouillon and stir. Stir in chicken and peas. Pour mixture into a baking dish. Make dumplings by combining dumpling ingredients in a medium bowl. Drop 2-3 Tablespoons of dumpling mixture on top of casserole in approximately 12 separate mounds. Bake at 350 for 30-45 minutes . Cover with foil if necessary (so dumplings don’t get too brown). Remove foil for last 10 minutes of cooking.

New Years Eve Menu

Spanikopita(Greek spinach pie)

Spnach pie:
2 pkgs. frozen chopped spinach
2 sticks butter, melted
6 eggs, well beaten
2 med. onions, finely chopped and sauteed
1 bunch of fresh parsley chopped(stems removed and sauteed)
1 tablespoon dried dill
1 lb. cottage cheese
3 oz. cream cheese
3/4 lb. feta cheese, crumbled
1 box phyllo dough, defrosted

Cook spinach and drain VERY well; add 1/4 cup melted butter to it. Mix eggs, sauteed onion, parsley, dill and cheeses together and combine with spinach. Preheat oven to 350. Place pyllo sheets in a pan, one at a time, brushing each sheet with melted butter. Distribute spinach mix evenly over sheets. About halfway through layering. Top with remaining sheets. With sharp knife, cut through tops to make into squares. Bake 1 hour or until golden brown and puffy. Cool and cut into squares.

1 1/2 pounds ground lamb
2 medium onions, finely chopped
2/3 cup long grain white rice
2/3 cup pine nuts
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh mint
1 (8 ounce) jar grape leaves, drained and rinsed
1 1/2 cups water
1/4 cup lemon juice

Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
Pour the water and lemon juice into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Save water for sauce. Serve with lemon suace for dolmades.

Lemon sauce for dolmades:

Whisk together 2 egg yolks in a small bowl and set aside. Melt 1 tablespoon of butter in a small pan, over medium heat, then whisk in 1 tablespoon all-purpose flour, stirring until smooth. Add 1 cup of hot cooking liquid from dolmades, stirring constantly until mixture comes to a simmer and begins to thicken. Reduce heat. Stir a couple tablespoonfuls of hot broth mixture into egg yolks, then slowly add egg-yolk mixture to broth, stirring constantly with a whisk. Add 2 tablespoons fresh-squeezed lemon juice and continue stirring and cooking until sauce has thickened a bit more. Stir in 2 teaspoons finely chopped parsley.


1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1/8 tsp nutmeg
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Preheat oven to 350 . Butter a 9x13 inch baking dish. Toss together cinnamon, nutmeg and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes. Bake in preheated oven 50 minutes, until golden and crisp. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes. Remove the baklava from the oven and immediately spoon the syrup over it. Listen for the sizzle sound! Let cool completely before serving.

We are not Greek in case you were wondering, we just love Greek food!. This is our
3rd year of having our Greek New Years, and I think our group will be the biggest this time around. We had tons of leftovers last year and I hope we will have the same, since I love the leftovers. Have a great one..toodles...Evie

Sunday, December 20, 2009

X-mas is upon us!

But you still have to cook my lovelies! Just because its the holidays does not mean you can slack off. Everyone still has to eat and convinence food and takeout are expensive! Hope everyone has wonderful plans for thier holiday!

Roast Chicken and Veggies

1 3lb roaster/broiler chicken
salt and pepper
1 tsp of each:
dried parsley
dried rosemary
onion powder
garlic powder
1 whole lemon cut into slices
olive oil
1 cup chicken stock

4 stalks cut up celery
4 carrots cut up
4 potatoes diced medium

Mix spices in a bowl. Rub entire chicken with olive oil, loosen skin under breast and place 2 lemon slices each, under skin, over breasts. Place the rest of the lemon slices with cut up vegetables. Place chicken in roasting pan lined with foil, sprinkle bird with equal amounts of salt and pepper, sprinkle with 3/4 of seasoning. Place vegetables around chicken in pan and sprinkle with salt and pepper, and remaining seasoning. Pour stock into pan. Bake at 350 for 1 hour and 45 minutes or until juices run clear. Serve over rice.

Leftover chicken quesadillas
refried beans and cheese

2 cups cooked shredded chicken
1 tablespoon Vegetable Oil
1 small Onion, diced
1 (16 ounces) jar Mild Picante Sauce
1 cup shredded Monterey Jack Cheese
8 (8 inch) Flour Tortillas
1/2 cup sliced Black Olives
1/2 cup Sour Cream

Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Mix chicken, cooled onion, cheese and black olives. Heat non-stick pan, add a little oil to pan, place one tortilla in pan, top with some of mixture and top with another tortilla. brown on both sides until cheese is melted on the inside. Cook remaining tortillas. Cut into wedges and serve with sour cream and picate sauce. Also serve with cooked canned refried beans topped with cheese.

Pulled pork sandwiches (slow cooker)

4 lb pork roast
2 onions, sliced
5 or 6 whole cloves
16 oz bottle of your favorite BBQ sauce
salt and pepper

Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
Cover and cook on low 8 to 12 hours.
Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. Mix with BBQ sauce, serve on buns, with prepared coleslaw.

Mini Meatloves
mashed potatoes
steamed broccoli

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 pound ground beef
1/2 packet of onion soup mix
2/3 cup chili sauce
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Preheat oven to 350.In a large bowl, combine the egg, milk, cheese, oats and onion soup mix. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the chili sauce, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Bake, uncovered, for 45 minutes. Serve with hot mashed potatoes and steamed broccoli.

X-mas eve!
Requested from my son
Lemon Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
fresh parsley, chopped
hot cooked pasta like, linguine

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve it all over hot pasta.

You guys are on you own, cause I am going to my mama's and she is making a ham...

Sunday, December 13, 2009

Laid back week..........

Hope everyone is having a wonderful holiday filled month. I know my family has been pretty busy! I had a great and busy weekend. We attended a hockey game in Topeka, Go Roadrunners...on Friday night, last night I catered a small company Christmas party, and today I am going to our PTO adopt a family X-mas wrapping party. This is not just the holiday season, its the pack as much as you can into a weekend season.
Luckily there is not a whole lot going on this week. Enjoy the menu. Hearts, Evie

Beef and barley stew

1 1/2lbs boneless beef cubed
3 T vegetable oil
1 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
2 1/2 cups beef broth
6 cups water
4 stalks celery chopped
6 carrots chopped
6 green onions chopped
1/2 cup chopped fresh parsley
1 cup barley
1 tsp dried thyme

In a skillet over medium heat, saute the beef in the oil until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Tortilla pizzas
green salad

Take tortilla and cover with pizza sauce and favorite toppings. Bake at 375 for 5-10minutes until crisp and toppings are cooked. Serve with a nice green salad.

Oven Basil Lemon Pasta

3 cups bow tie pasta
1 chicken breast cut into bite-size pieces
1 tsp lemon pepper seasoning
1/4 cup margarine
2 T olive oil
2 cloves garlic, minced
1/4 cup white wine(or apple juice)
2 C sour cream
1 T chopped fresh basil
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
1 T chopped fresh parsley
1/2 cup torn fresh spinach

Cook pasta.Preheat oven to 375 degrees. Season chicken with lemon pepper. Melt the margarine with the olive oil in a skillet over medium heat; cook chicken, remove from pan, and place in casserole dish. To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.

Blue cheese burgers
sweet potato fries

2 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Cook on stove or broil. Serve with oven baked sweet potatoes and burgers condiments.

Crock pot BBQ Chicken
canned baked beans
prepared coleslaw

1 onion, coarsely diced
4-6 bone-in skinless chicken thighs
1-2 teaspoons paprika
1/2 onion, finely diced
1 (15 ounce) can tomato sauce
1 teaspoon cornstarch
1/2 cup red wine vinegar
1/2 cup brown sugar
1 1/2 Tablespoons Worcestershire sauce
1/2 teaspoon black pepper

Remove skin from chicken. Place the coarsely diced onion on the bottom of a slow cooker. Sprinkle paprika on both sides of the chicken. Place the chicken in a large non-stick pan. Turn heat on to medium and brown the chicken on both sides. If the chicken is sticking too much to the pan you can add 1-2 teaspoons of water.

Sauce: In the same pan that you browned the chicken, saute the finely diced onion. Mix the cornstarch and the tomato sauce together. Add this tomato sauce mixture along with the remaining ingredients to the pan with the sauteed onions and simmer, stirring fairly often, for 3-5 minutes. Pour this sauce over the chicken. Turn the chicken pieces so that they are thoroughly covered with BBQ sauce. Cook on low for 6-7 hours. Serve with yummy sides.

Ultimate grilled cheese sandwiches
canned minestrone soup

1/4 cup butter, softened
1 cup freshly grated Parmigiana-Reggiano cheese
1/2 brick cream cheese (room temp)
8 slices cooked bacon
4 slices Cheddar cheese
8 slices sourdough bread

Freeze bread overnight, on frozen bread, spread four slices with cream cheese. In a small bowl, mash together the butter and Parmesan cheese until evenly blended. Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread with cream cheese
Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side. To serve, cut in half diagonally. Serve with steaming bowls of soup.

Sunday, December 6, 2009

hello holidays

Even though Christmas is just a few weeks away I am not feeling the spirit. We went to a Christmas party last night but it was not very Christmasy. So this week I have decided to put myself in the mood. I am wrapping presents, sending cards, and listening to the holiday music channel. Hope you all are feeling the spirit!

Slow cooker Lamb shanks

2 lamb shanks
salt and pepper
olive oil
1 cup fresh sliced mushrooms
3 sliced carrots
1 small diced onion
2 cloves of minced garlic
1 T Worcestershire sauce
1 cup beef broth
1 can of diced tomatoes(undrained)
2 T fresh minced rosemary
1/2 tsp dried oregano
1 bay leaf
1/8 tsp cinnamon
1 mild flavored beer

Heat olive oil in pan, salt and pepper shanks. Brown on all sides in oil. Place all ingredients in crock pot. Add lamb shanks. Cook on high at least 2 hours, turn down to low and cook for 3-4 additional hours or cook on low for 6-8 hours. Serve over Orzo cooked with some of the juice from crock pot.

1/2 pounds Tender boneless beef, such as sirloin, cut crosswise into 1/4 inch slices
1 1/2 tablespoon Sesame seeds
1 large Broccoli stalk
1/2 Yellow bell pepper, sliced
1/2 cup Canned beef broth
2 tablespoons Soy sauce
1 tablespoon Ginger, peeled, minced
1 large Garlic clove
1 teaspoon Cornstarch
1/4 teaspoon Dried crushed red pepper
3 tablespoons Vegetable oil

Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves. Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve with rice.

Chicken burritos
rice cooked
1/8 teaspoon salt
2 cups shredded cooked chicken breast
1 can black beans, drained, rinsed
1 cup mild salsa
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
8 tortillas (8-inch)
1 cup shredded sharp Cheddar cheese

Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
Place cooked rice in large bowl; stir in cilantro and lime juice until well blended. Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

Chickpea and tomato curry

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger root
1 tablespoon curry powder
2 cans chick peas or garbanzo beans, drained, rinsed
2 cans diced tomatoes, undrained
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Plain yogurt, if desired
Serve over hot cooked potatoes or rice if desired

2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
2 cups shredded carrots
1 large can crushed tomatoes
1 can tomato sauce
2 cans kidney or pinto beans, drained
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
1 tsp. garlic salt

In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.
Serve with condiments.

Spinach filled fish rolls
1 lb sole, orange roughy or flounder fillets
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
1/3 cup fat-free mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 cup garlic-flavored croutons, crushed
Lemon wedges, if desired

Heat oven to 400°F. Spray 8-inch glass baking dish with cooking spray. If fish fillets are large, cut into 4 serving pieces. Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, beginning at narrow end. Place rolls, with points underneath, in baking dish. In small bowl, mix mayonnaise and mustard; spoon onto each roll. Sprinkle with croutons. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Sunday, November 29, 2009

Back after the long Holiday

Well we had a nice Thanksgiving, and also it was Zach's Birthday. We had some friends over since my parents could not come. I made an awesome turkey, so we really did not have a lot of leftovers. So only one recipe with leftover turkey.
Zach's Castle cake:
Zach's Castle cake

My perfectly bronzed turkey:

Zach and our beautiful Black Austalorp chicken Opal:

Our sweet potato harvest(I dug them up last night):

Leftover turkey enchiladas

3 cups shredded cooked turkey
2 cups sour cream
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar medium-hot salsa

Mix turkey, sour cream, 1 cup shredded cheese, and salt. Heat oil in frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top. Sprinkle with remaining cheese. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving. Serve with additional sour cream.

German Hot Pot(an old favorite)

1 lb ground pork
1 lb smoked sausages cut into rounds
1 head of red and green cabbage each
1 onion diced
2 cloves minced garlic
lotsa salt and pepper
1 can sauerkraut
1/2 stick butter minced up to diperse
2 tablespoons olive oil
2 shredded carrots
Dump all ingredients into crockpot mix and cook on low 6-8 hours and stir once in awhile. Serve over hot mashed potatoes.

Chicken Korma

1 lb diced boneless skinless chicken breast
1 lb steamed green beans
cooked basmati rice
1 package ready to serve Korma sauce

Cook chicken in 2T oil, until cooked thru. Add Korma sauce and heat thru. serve with steamed green beans and rice.

Hamburgers and fries
raw veggies and dip

Pan fried Pork Steaks
sweet potatoes
butter noodles

Season pork steak to liking. I use salt, pepper, garlic and onion powder, and paprika. Cook in frying pan over medium high heat until done, turning over at least once. Cook sweet potatoes in microwave. Serve with butter noodles.

leftover buffet using all the yummy leftovers!

We are attending a potluck. I am making two dishes.
Hot wings
Goat cheese and roasted red pepper tart

Classic hot wings:
12 chicken wings or so
3 c oil for deep frying
4 oz bottle Louisiana hot sauce
4 oz butter

Cut the wings at the joints, discard the wing tips. Fry the wings in the oil until crispy, I fry about 1/2 in a batch.In a pan large enough to hold the fried chicken wings, melt the butter and add the bottle of Tabasco, mix, then add the pre-fried wings. Stir to coat the wings and serve while still warm. Serve with good blue cheese dreesing and celery.

Goat cheese and roasted red pepper tart:
1 cup all-purpose flour
2 tablespoons powdered sugar
1/2 cup cold unsalted butter, cut into small pieces
2 teaspoons minced fresh basil
1 teaspoon minced fresh chives
2 red bell peppers(or jarred roasted red peppers)
1 cup fresh goat cheese
1/2 cup half-and-half or milk
2 tablespoons dry white wine
3 eggs

Crust: Combine flour, sugar, butter and herbs in a food processor and process until the dough forms a large ball (or mix dough using your usual pie crust method).

Press dough to about 1/8-inch thickness on the bottom and up the sides of a 9-inch fluted tart, quiche or pie pan with sides 3/4 to 1 inch high. Set aside.

Filling: Roast the peppers over a flame (or under the broiler) until charred on all sides. Place in a closed paper bag for 15 minutes to steam, and then peel off the skin, cut in half and discard membranes and seeds.(can purchase ready made) Coarsely chop one pepper and cut the other into long, thin strips. Preheat oven to 375 F. Puree the goat cheese, half-and-half, wine and eggs in a food processor until smooth. Transfer mixture to a bowl and stir in chopped pepper, mixing well. Pour the filling into the crust and decorate the top with the strips of roasted pepper. Bake 45 to 50 minutes, just until mixture has set and the top had slightly browned.
Have a great week everybody! hearts Evie

Sunday, November 15, 2009

two whole months...well whatevah

Menu for the week as requested by Sharon...

Pot roast

4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion and mushroom soup mix
1 tablespoon Worcestershire sauce
1 can cream of mushroom (I used a can of Amy's)
3 potatoes, peeled and chopped
2 stalks celery chopped
2 carrots, chopped

Preheat oven to 350 degrees. Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, canned soup, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
Place roast in oven, and immediately reduce heat to 300 degrees. Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

Orange chicken (Chinese style)

1 tbsp oil
1 lb boneless skinless chicken breasts cut into strips
2 cups trimmed green beans
1 red pepper cut into strips
1 4oz package of orange jello mix
1 tablespoon cornstarch
1/2 cup of chicken broth
2 tablespoon oil based salad dressing (like a garlic vinaigrette or Italian dressing)
2 cloves of minced garlic

Heat oil, medium high cook chicken for 3-5 minutes or until cooked. Add green beans and pepper strips cook about two more minutes. Mix jello and cornstarch, add broth dressing and garlic. Stir well. Add to pan and cook until sauce is thick, about 3-5 minutes. Serve with hot rice.

Lazy beef stroganoff

1 lb. Roast Beef (left over)
5 oz uncooked egg noodles
4 tsp. vegetable oil`
1 clove garlic, minced
1/2 lb. sliced mushrooms
1 3/4 oz. package brown-gravy mix
1 tablespoon dried parsley
1 tsp paprika
1 cup cold water
1/2 cup sour cream
Salt and Pepper to taste

Cook noodles according to package directions. Keep warm. Cut roast into 1 in. wide strips. In large nonstick skillet, heat 2 tsp. oil over Med-Hi heat until hot. Add beef and garlic and stir-fry for abut 1 min. Remove from skillet and add salt and pepper. In the same skillet, cook mushrooms in remaining 2 tsp. oil for 2 minutes or until tender. Add gravy mix and water; parsley and paprika. Blend well. Stir until thickened, about 3-5 minutes. Return beef to skillet, heat for 1 minute in the gravy mixture. Add noodles and sour cream, stir and serve.

Baked chicken thighs and legs
baked sweet potatoes
fresh steamed green beans

4 chicken thighs
4 chicken legs
1 lemon
2 cloves of minced garlic
olive oil
salt and pepper

Place chicken in baking pan. Pour juice of lemon over chicken. Sprinkle with Olive oil. Salt and pepper chicken. Plop garlic over chicken. Bake at 350 degrees for about 40minutes or until juices run clear.

potluck meal

Vegetable lasagna roll ups

1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 jars of your choice pasta sauce
1 dash nutmeg
1/2 cup Parmesan cheese

Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese. Add mozzarella, spinach, broccoli and mushrooms. Mix well.
Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly. Put roll ups into lasagna pan, seam down. Fit roll ups snuggly. Add sauce to top of roll ups. Add grated cheese. Bake at 350 degrees uncovered for about 40 minutes. Serve with store bought garlic bread.

Blue cheese burgers
oven baked fries
raw veggies and dip

1-1/2 pounds lean ground beef
2 ounces blue cheese, crumbled
1/4 cup minced fresh chives
1/8 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
3/4 teaspoon salt
1/2 teaspoon dry mustard

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 Gently form the burger mixture into about 6 patties. Broil patties 5 minutes per side, or until done. Serve with oven baked fries and raw veggies.

Enjoy! Evie

Sunday, September 13, 2009

menu for this week:

Wow what a quick weekend we had. We had a night out for grown ups, a yard sale, a birthday party, and a tractor show that we attended. Just this weekend.
I made just enough money at the yard sale for groceries. I had just $62 to spend and I only spent $57!

Grilled hot dogs
Grilled chicken leg quarters
Orzo veggie salad
baked beans

Neighborhood potluck

Scalloped potatoes with ham and broccoli

1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 tablespoon extra-virgin olive oil
2-1/2 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups sliced, peeled all-purpose potatoes (4 to 5 medium-size) or 4 cups thawed frozen hash brown potatoes
3 cups broccoli slaw mix or coarsely chopped fresh broccoli
1 pound boiled or baked ham, cut into 1-inch cubes
1 tablespoon Dijon mustard
1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Coat shallow 2-quart casserole with non-stick vegetable spray and set aside. Cook onion in olive oil in heavy medium-size saucepan over moderate heat until golden, about 5 minutes. Combine milk, flour, salt, and pepper in 1-quart measure, add to onion, and cook and stir until thickened, about 3 minutes. Layer half the potatoes into prepared casserole then top with the broccoli and half the sauce and cheese. Arrange ham on top, dot with mustard, then cover with remaining potatoes and sauce and cheese. Cover tightly with aluminum foil and bake until potatoes are just tender, 40 to 45 minutes. Remove foil and bake until lightly browned, about 15 minutes longer. Serve at once.

Tacos and beans

Lasagna with Italian sausage

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 garlic clove, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups diced tomatoes (from 28-oz can), undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened. Heat oven to 350ºF. Cook and drain noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting otherwise it won't hold together well.

Citrus beef and veggie stir fry

1 1/2 pound beef top sirloin, thinly sliced
1/3 cup sugar
1/3 cup rice wine vinegar
2 tablespoons orange-juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated ginger
1 1/2 tablespoon minced garlic
1/4 cup julienned carrots
2 tablespoons canola oil
Hot cooked brown rice
8 broccoli florets, steamed or blanched

Mix sugar, rice vinegar, juice concentrate, salt and soy sauce. Toss beef in cornstarch. Add 1 tablespoon oil to wok. Stir-fry meat 1 minute in hot wok. Add remaining oil, carrots, zest, ginger and garlic, cook until fragrant. Add soy mixture, bring to boil. Cook until thick and syrupy, 3-4 minutes. Serve over rice and top with broccoli. Garnish with canned mandarin oranges.

Balsamic braised chicken breasts
mashed potatoes
steamed asparagus

6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup mozzarella cheese

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Sprinkle with mozzarella cheese.

Have a great week! Evie

Wednesday, September 9, 2009

Make your own on Wednesday

Healthified rice crispy treats

1/3 cup peanut butter
1/3 cup cashew or almond butter
2/3 cup brown rice syrup
3 cups brown rice crispies
Bring the liquids to a boil. Add rice crispies and stir and coat well. Put in a greased pan and smooth the top with an oiled hand. let cool for 15 minutes before devouring pan. Evie

Sunday, September 6, 2009

Happy Labor day weekend!

Salutations! I hope everyone is enjoying thier weekend. I have a new project finally! I am altering some cool vintage curtains my neighbor gave me, Bless her!
I am totally in love with these and plan on decorating the living room around them, all vintage bird themed. I am looking for some old birdie print to join the curtain and maybe a few bird cages too!

Anyways here is a look at my little man on his first day of school!
First Day of school

Gene got laid off again...hello economy. Good thing I can make a cheap menu fit for a king! I am picking many things that are in the freezer, or that I have on hand to minimize my spending. I still managed to spend $55 at the store this week anyways! I will have to tighten it up a bit more next week. He was told this lay off is for just a month, but as I recall he was told that last time! Here's the menu, enjoy. Evie

The skewers were so popular last week I picked them to grill again.
Sweet and Sour Pork kabobs
steamed rice

2 medium carrots, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks
1/4 cup red wine vinegar
1 tablespoon canola oil
1 tablespoon soy sauce
1 tablespoon hoisin
1 teaspoon sugar
1 garlic clove, crushed
1 pound boneless pork, cut into 1-inch pieces
green pepper, cut into 1-inch pieces
red pepper, cut into 1-inch pieces

In a small saucepan, bring 1 in. of water to a boil; add carrots. Cover and cook for 10-12 minutes or until almost tender; drain well. Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a small bowl, combine the vinegar, oil, soy sauce, hoisin, sugar, garlic and reserved pineapple juice. Pour over cubed pork; let stand for 30 minutes. On soaked wooden skewers, alternate the pork, carrots, peppers and reserved pineapple. Grill over medium-hot heat for 5-6 minutes or until meat is tender, basting with reserved marinade. Serve with hot steamed rice.

Corn and salmon chowder

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
12 ounces smoked or cooked salmon, cut into 1/2 inch pieces (I cooked mine in the oven)
1/4 cup white wine
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Oven Fried Chicken
steamed zucchini and yellow squash

6 tablespoons butter, melted
5 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese
3 tablespoons cornmeal
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 tsp paprika
1/4 tsp ground black pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up

Place butter in a shallow bowl. In another shallow bowl, combine dry ingredients. Dip chicken in butter, then roll in crumb mixture. Place in a greased baking pan. Spray pieces lightly with non-stick cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear.

2 zucchini
2 yellow squash
2 cloves garlic
1 tablespoon olive oil
1/4 cup grated parmesan cheese

Bring a large pot of water to a boil. Trim ends from squash. Cut each one in half, then cut each half lengthwise into quarters. Place squash and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the squash are tender. Transfer squash to a large bowl. Mash the garlic and put it in the bowl with the squash. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Breakfast for dinner
(your choice)
We are having Biscuits and gravy, eggs and fruit.

Pierogies and sauerkraut
heated smoked sausage

Purchase store bought pierogies. Boil and serve with warmed sauerkraut. Pan fry the smoked sausage.

Have a great week lovlies!

Sunday, August 30, 2009

Utmost apologies.

I was unable to post last weeks menu due to a family emergencies. My mom had part of her kidney removed(due to some cancer) and I had to place my grandma in a nursing home, then Zach had a trip to the ER with an almost cast of pneumonia. On top of everything my husband's ex moved to town and wants to meet Zach and I...hmm I think that is every bad thing that happened..anyways here is the menu:

Sunday: (grillout)

Cilantro Lime chicken skewers
baked beans
green salad

2 large boneless skinless chicken breasts cut into meduim bite size chunks
(this is easiest to do when chicken is just slightly frozen)
1/4 tsp any type grill seasoning
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1 tablespoon oil
to go on skewers:
1 cup of cherry or grape or large tomato chunks
1/2 cup large onion chunks
1 cup large green pepper chunks
skewer sticks
Combine chicken and seasoning in zip lock bag and mariante for 1-2 hours.
Soak skewers in water for about 15 minutes. Slide chicken and veggies on stick alternating, chicken, veggie,veggie, chicken, veggie, veggie, chicken and so on.

Serve with baked beans and a nice green salad.

Crock pot Asian style pork
steamed rice and sugar snap peas

2 large pork steaks(deboned and cubed)
1 tablespoon oil
1/2 cup soy sauce
1/3 cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon molasses
3 minced garlic cloves
2 tablespoons minced fresh ginger
1 1/2 tablespoons cornstarch
optional toppings:
green onions

Heat oil on non-stick skillet brown pork for 3-5 minutes. Spray inside of crock. Place pork inside. Combine ingredients in bowl, wisking in cornstarch last. Cook on high for 4-5 hours. Remove pork. Place juice in non stick pan and reduce, for 15 minutes or until thickened. Serve with steamed sugar snap peas over rice.

Beef Enchiladas
1 1/2 lb. ground beef
3 tbsp. oil
Pinch of cumin
12 corn tortillas
1/4 c. ripe olives, chopped
1 1/2 c. grated Cheddar cheese
3/4 c. onion, chopped
3 c. enchilada sauce
1/2 cup frozen chopped spinach (defrosted and drained)
2 tsp. salt
Oil for frying

Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives and spinach to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese. Can substitute cooked chicken for ground beef.

Eat up those awesome leftovers!

Scalloped Potatoes with ham and shredded carrots

2 cups ham, cubed small
5 large potatoes, peeled and sliced (about 1/4 thick)
6 tablespoons butter
1 medium onion, chopped
1 cup grated carrots
1/2 cup flour
2 1/2 cups milk
1/2 teaspoon italian seasoning
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
1 pinch nutmeg
1 cup cheddar cheese, grated

Preheat oven to 350. Cut ham into small cubes and set aside. Peel and slice potatoes, put them in a bowl with enough water to cover them. Heat the butter in a medium sized pan over medium heat. Add the onions and cook until soft but not brown. Add the flour and stir to make a roux. Add the milk and stir constantly. Once it comes to a gentle boil turn heat down and let the sauce cook for 2 minutes, stirring occasionaly. Stir in the italian seasoning, salt, pepper, and nutmeg. In a greased 2 quart baking dish put a layer of half the potatoes,the carrots and followed by half the ham. Pour half the white sauce followed by half a cup of cheese. Make another layer of potatoes and ham and pour the remaining sauce over the top.
Cover and bake at 350 for 50 minutes. Remove from oven and top with remaining cheese and bake for another 20 minute or until the potatoes are tender.

Chicken in Sour Cream

8 chicken thighs
1 tablespoon vegetable oil
1 pinch ground black pepper
1 pinch salt
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix (my store carries an organic brand)
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Brown chicken in oil over medium heat. Place in a greased baking dish. Sprinkle with salt, pepper, and paprika to taste. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken. Bake at 350 degrees F for one hour, or until chicken is tender and sauce is brown. This dish is seriously addictive!

Happy trails folks!

Wednesday, August 19, 2009

make your own on Wednesday

Herb Veggie Dip Mix

1 T. dried parsley
1 T. dried thyme
1 ½ tsp. dried tarragon
1 ½ tsp. minced onion
¾ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper

Combine the above ingredients and stir until well blended. Place in a Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

1 pkg. Herb Veggie Dip Mix
2 cups sour cream
2 tsp. lemon juice

Combine the Herb Veggie Dip Mix with the sour cream and lemon juice. Stir until well blended. Cover and refrigerate for at least 4 hours before serving. Serve with assorted fresh vegetables.

Saturday, August 15, 2009


We had an exciting week. Zach started school and I celebrated my 33rd birthday. Zach did really well at school. I had more separation anxiety than he did. He kept telling me that it was only for "seven hours, mom." I can't believe he came home with tons of energy. I thought for sure he would be exhausted. Getting information about his day was like pulling teeth. I can't wait to send him again on Monday. Tuesday is his dental procedure so he will be home for a few days...bummer. Enjoy this week's menu!

Corn and chicken dinner(courtesy of Taste of Home)
3 garlic cloves, minced, divided
1/2 cup butter, divided
3 pounds chicken legs and thighs (about 8 pieces)
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 cup water
2 teaspoons dried tarragon, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, sliced into 1/2-inch pieces
2 tomatoes, seeded and cut into chunks

In a Dutch oven or large skillet, cook chicken in butter over medium heat until browned on each side. Add two-thirds of the garlic; cook for 1-2 minutes or until garlic is tender. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer reads 180°.
Meanwhile, in a small saucepan, combine remaining garlic and tarragon; saute for 3 minutes or until garlic is tender. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through. Yield: 6-8 servings.

Pan fried fish with tomato topping

1-2 lbs white fish
1 can diced tomatoes or 2 medium fresh diced plus 1/8 cup water
1/2 cup white wine
1/3 cup diced kalamata olives
1 cup diced onion
1 tablespoon capers
2 cups fresh spinach
1 clove garlic
salt and pepper
olive oil

Salt and pepper fish. Cook over medium heat in non-stick pan with olive oil. Remove from heat after fish flakes easily. Set aside. Add onions to pan and cook for 2-3 minutes. Add tomatoes, wine, olives, capers, garlic and spinach. Saute for 2 more minutes or until spinach has wilted. Serve hot over fish. Serve with a side of orzo pasta.

baked potato bar

Serve with baked potatoes:
Chili, salsa, sour cream, steamed broccoli, cheddar cheese, bacon bits, green onions, sauteed mushrooms, peas, anything else your family likes!

Slow cooker short ribs
steamed sugar snap peas

¾ cups flour
½ teaspoon each salt and pepper
1 teaspoon paprika
4-5 beef, boneless short ribs
3 Tablespoons butter
2 Tablespoons olive oil
½ onion, diced
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes or two diced fresh
1 Tablespoon brown sugar

Combine flour salt & pepper and paprika in a shallow baking dish or pie plate. Dredge short ribs in flour mixture, coating all sides. Place butter and olive oil in a large skillet and place pan on medium-low heat until butter melts. Lightly shake excess flour off each rib and place ribs in pan. Brown ribs on all sides. Place ribs in bottom of a slow cooker. Without cleaning the skillet, saute onions and garlic cloves. Drain the liquid from the tomatoes into the skillet and cook for 2-3 minutes or until liquid is reduced. Add tomatoes and sugar to the skillet and stir. Pour the tomato mixture over ribs. Cook on low for 6-8 hours. Serve over rice or pasta.

Chicken tetrazzini

1 purchased roasted chicken
8 oz. dried spaghetti or linguine, broken in half
12 oz. fresh asparagus, trimmed and cut into 1-inch pieces
8 oz. small whole fresh mushrooms
3 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
2 Tbsp. butter
1/4 cup all-purpose flour
1/8 tsp. black pepper
1 14-oz. can chicken broth
3/4 cup milk
1/2 cup shredded Swiss cheese (2 oz.)
1 Tbsp. finely shredded lemon peel
2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
1 Tbsp. olive oil
2 Tbsp. snipped fresh parsley

Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture. Toss gently to coat. Spoon pasta mixture into a baking dish.In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving. Makes 10 (1-cup) servings. Can freeze half later for a second meal too!

Easy soft beef tacos
re fried beans
You guys can figure this one out!

Wednesday, August 12, 2009

Convience Food Wednesday

I know I have posted this recipe before but these are so good and easy to make. Also these are great for the school lunch box!
Granola bars:
2 1/2 cups oats
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup ground flax seed
1/2 cup slivered almonds
Bake this for about 30 minutes on spread out on a baking sheet at 300 degrees.
When almost done baking, cook wet ingredients in sauce pan:
4 T butter or margarine
1/2 cup light brown sugar
1/4 cup molasses
Whisk together until bubbly, remove from heat and add 1/4 cup honey. Whisk together.
Put oat mixture into bowl, pour sauce over, and mix together until all is well coated, let cool slightly. Add 1/4 cup chocolate or carob chips.
Place onto greased pan, about 1 inch high. Bake for 25 minutes. Cut into bars as soon as it comes out of the oven. Let remain in pan until completely cool, about an hour or so. Remove bars and place into air tight container.

Sunday, August 9, 2009

Back in the Saddle again.

So much has been going on! Our Buff Orphington chicken also turned out to be a rooster, so we ate him. Since roosters have a history of being tough I put him in the crock pot. It tasted just like turkey! YUM.
The fair is in town, so we have been busy with that. I won a third place ribbon with my Balsamic vegetables over Baked eggplant. But than not placing I guess. I was beat by an Eggplant typical, ughhh! Anyways, things are returning to normal around here. I had my final visit from the Dept of child welfare, and they closed the case, I guess I am not injuring or harming children by having chickens...Jesus Christ people are so stupid. So it is with great joy I post this week's menu. Chow Evie

Sunday: Grill out night:
Grilled Greek marinated pork chops
fresh corn on the cob
canned baked beans
tomato with cuke and onion salad also in Greek dressing, sprinkled with feta cheese.
Marinate 4-6 pork chops in Greek style dressing(I like Ken's)for a few hours. Grill for 4-6 minutes on each side.

Crock pot beef Stroganoff
1 1/2 pounds round steak, cut into thin strips
1 teaspoon salt
1/8 teaspoon pepper
1 large onion, sliced
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1 tablespoon ketchup
2 tablespoon dry white wine
4 to 8 ounces fresh sliced mushrooms, lightly sauteed in butter
1/3 cup flour
1 cup sour cream

Sprinkle steak strips with salt and pepper; place in the bottom of crock pot with the sliced onion. Mix garlic powder, Worcestershire sauce, bouillon and ketchup. Pour over meat. Cover and cook on low for 6 to 8 hours or until tender. Turn to high and add sauteed mushrooms. Dissolve flour in a small amount of cold water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn slow cooker off.

Oven fried drumsticks
Boxed white mac and cheese shells with broccoli(dump the brocc in while boiling shells)
8 Drumsticks
1 egg
1 cup wheat germ
1/3 cup grated Parmesan
1 tablespoon dried parsley
1/4 tsp garlic salt
1/4 tsp pepper
1/4 tsp paprika

Preheat oven to 400. Spray a cookie sheet. Mix dry ingredients. In separate bowl beat egg. Dip drumsticks into egg mixture then into dry mixture one at a time. Lightly spray each drumstick after placing on pan. Bake for 30-40 minutes or until done.

Black beans with red peppers and coconut rice
2 tablespoons oil
1 cup chopped onion
1 tablespoon minced garlic
1 large red bell pepper sliced
1/4 tsp ground cumin
1/4 tsp salt and pepper
1/4 tsp dried thyme
1 cup coconut milk
1 box frozen spinach
1 can black beans
cook rice replacing 1 cup of water with 1 cup of coconut milk. Meanwhile saute onions and garlic in oil, 2-3 minutes, then adding red peppers and eventually spinach. Add black beans with liquid and all spices cook for 5 more minutes. Serve over rice.

Blue Cheese burgers
Oven baked sweet potato fries
raw veggies and dip

3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard

In a large bowl, mix the ground beef, blue cheese, chives, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Broil or grill for 5 minutes on each side.

Happy Birthday Evie!
No cooking
Also Zach's first day of school


Thursday, July 30, 2009

It's not that I am ignoring you.

I have had a lot of stuff going on this past week and this is why I am neglecting here.
One of my neighbors has a problem with our chickens and has called the authorities on us. We have been dealing with Animal control and the state had a surprise visit for us form the Dept of child welfare. Everything is fine we just have a few things to do to make sure the state is happy. I will resume menus and such on Sat morning. thanks Evie

Wednesday, July 22, 2009

Convience Food Wednesday

I love the new Quaker oat instant oatmeal packets of Healthy Harvest Oatmeal, but I do not like paying the 3.99 per box price!
Here is my alternative:
1 box sandwich Ziploc baggies
6 cups oatmeal
1 tablespoon salt
1/2 cup powdered milk
1/2 cup brown sugar
1 cup pecan pieces
1/2 cup whole flax seeds

Mix the ingredients. Place 1/2 cup into each baggie. Makes about 16 baggies full. Heat with 3/4 cup boiling water and serve. Tastes just as wonderful as the store brand at half the cost. Be sure to re-use the bags to save money too.

Saturday, July 18, 2009

Eat good this week for under $100

A Monday thru Friday meal plan for under $100. Breakfast, Lunch and Dinner.

B- Frozen Waffle sandwiches:
Heat frozen whole grain waffles, cut in half, smear with peanut butter, drizzle with honey, and place half a banana(cut the long way)on one side. Top with other half and serve.

L- Egg salad sandwiches made with tomatoes:
6 hard boiled eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika
1 medium diced tomato

Dice egg and add remaining ingredients, mix well. Serve with grapes and potato chips.

D- Meatloaf with peas and mashed potatoes
1 egg
3/4 cup milk
1 cup shredded sharp cheddar cheese (4oz)
1/2 cup quick-cooking oat
1/2 cup chopped onion
1 teaspoon salt
1 1/2 lbs grass fed ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Shape into 8 equal sized loaves. Place in non-stick baking pan. Sauce: Combine ketchup, brown sugar and mustard. Spoon over each loaf so they are all covered in the sauce.
Bake uncovered at 350 degrees for 45 minutes.

B- Fried egg sandwiches and blueberries

L- Frozen pizza with raw carrots and green pepper strips

D- Grilled pork chops
Steamed carrots(make extra for Thursday)
Butter noodles
1 package egg noodles
1/2 stick of butter
1 tablespoon dried parsley
2 tsp garlic powder
2 table spoons grated Parmesan cheese
1/2 tsp salt

Cook noodles. In hot pan place butter and spices. Add noddles mix well and add cheese.


B- French toast and bananas (see previous post for how to make french toast)

L- Grilled cheese sandwiches with grapes and chips

D- Spaghetti with sauteed zucchini

Saute zucchini in butter until softened add to cooked spaghetti sauce and toss with cooked noodles.

B- Scrambled eggs with toast and blueberries

L- Boxed mach and cheese with peas

D- Asian chicken thighs and steamed rice with carrots and peas.
6 bone-in chicken thighs (about 1-3/4 pounds)
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder(can be omitted)
2 teaspoons cornstarch
2 tablespoons cold water

In a large skillet over medium heat, cook chicken in oil for 8-10 minutes on each side or until juices run clear. In a jar with a tight-fitting lid, combine the warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder; shake until sugar is dissolved.
Pour over the chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over basmati rice cooked with some chicken broth and peas and carrots.


B- Quick oats with milk and blueberries

L- Peanut butter and jelly sandwiches with grapes

D- Spinach and potato curry
2 bunches spinach
1 tablespoon minced garlic
2 tsp minced ginger
1 onion diced
1 can green chilies (small can)
1 15oz can coconut milk (use as needed to moisten)
2 tablespoons Madras curry powder
salt and pepper to taste
10-12 med. to small red potatoes boiled and then diced
olive oil

Soften onions in olive oil, then add ginger and garlic. Add spinach and more olive if needed. Saute all together until spinach is wilted and softened. Remove mixture and place in blender or food processor. Add half of the coconut milk and all of the curry powder, and a bit of salt and pepper. Puree adding more coconut milk as needed. Remove, stir in potatoes and heat if needed. Serve warm.

Shopping list:
OG waffles 1.99
OG bananas 1.50
2 loaves whole wheat bread (or make at home) 3.50
2 dozen local eggs 5.00
2 pints blueberries 3.00
1 box instant oats 2.50
2 lbs of grapes 2.00
bag of good potato chips 2.50
1 gallon OG milk 5.69
1 frozen pizza 2.50
1 bag baby OG carrots 1.50
1 big bag OG shredded cheddar cheese 3.97
1 box OG mac and cheese 1.79
1 big bag organic frozen peas 2.19(with $1 off coupon)
1 bag egg noodles 1.79
1 bag OG potatoes 3.79
1 lb unsalted butter 1.99
1 lb whole wheat spaghetti 1.59
OG pasta sauce 2.79
local zucchini 1.00
1 pack smart chicken(or veg.fed hormone/antibiotic free) 6 thighs 4.79
1 1/2 lbs local grass fed beef 6.00
2 bags OG spinach 5.00
1 can green chilies .99
1 can OG coconut milk 1.69
1 jar OG peanut butter 3.29
1 jar real fruit spread 2.59 ( I make my own)
1 OG green pepper 1.99
1 local tomato .89
1 1/2 cups OG basmati rice from bulk bin 1.29
Bag OG cheese sticks 4.09
Og 6 pack of yogurt 3.29
Box of OG microwave popcorn 3.19
Bag of OG apples 4.99
Total cost: 99.94
Hope you have a great week!

Thursday, July 16, 2009

OMG! Free Chocolate!

I found this whilst surfing today:
It by Mars and they are giving away Free chocolate on Fridays, check it out.

Wednesday, July 15, 2009

Make your own on Wednesday.

I was brainstorming things I could blog about and came up with this idea. Many of my girlfriends marvel at how I make my own convenience foods. So hopefully if I can keep it up I will post a new homemade convinence food each week. Here is this week's.

Frozen french Toast sticks:
The ones at the store are cheap and tasty but have you looked at what's in them?? Holy S&!T, there are a lotta unpronounceable in there.
Here is what I do:

6 eggs slightly beaten
1 tsp salt
4 tablespoons sugar
2 cups milk
1 tsp cinnamon
1 tsp vanilla
12+ slices of day old bread, homemade is just fine too

Mix all ingredients except bread. Cut bread into 3-4 strips each. Dip each piece into bread, turning once. Not too long, it will get too mushy! Cook on medium heat, in a well oiled non stick pan. Brown on each side. Lay out all cooked strips onto a non-stick cookie sheet and freeze. Place into a Zip lock baggie after frozen. I serve 3-4 strips to each kid with their own vessel of syrup for dipping. A baggie of these lasts about a month in my house but freezes for up to 3 months. Enjoy!

Monday, July 13, 2009

Anniversary weekend

Well it was our 6th anniversary this weekend. We had a really nice practically kid free weekend. On Friday night it was babysitting night at our preschool. We went to dinner and then out for drinks with friends. On Sat. night we attended a birthday party, and Zach had his first sleepover with his best buddy. We stayed out until 2am together..and had a really good time. On Sunday it was a trip to Freestate Brewery for lunch, followed by a dip in the pool at our Indoor Aquatic Center. Then we grilled out some juicy pork chops that I had marinated all day...yum-o. Recipe to follow.

Sunday night marinade for pork chops:
1/2 cup Olive oil
3 tablespoons balsamic vinegar
2 cloves of minced garlic
1 tablespoons fresh minced rosemary
1/2 tsp salt and pepper each
2 tablespoon Dijon mustard

Place chops in bag or bowl. Whisk together ingredients. Slather all over chops and refrigerate for 5 hours. Take out 1/2 hour before grilling to bring up temp.

1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 T. Olive Oil
1 pound ground beef
2 t. chili powder
1 t. ground cumin
1/8 t. cinnamon
1/8 t. freshly ground black pepper
1 t. kosher salt
1 small can tomato paste
1 T. brown sugar
1/4 C. ketchup
1/2 C. water

Saute onions, peppers and garlic in olive oil until softened.
Add ground beef and cook until no longer pink. Drain fat.
Add all other ingredients to the ground beef mixture and cook, stirring, over low heat for a few minutes until thickened. Add more water if it gets too thick.
Serve in hamburger buns and try not to make a mess!

Chicken Parmesan

4-6 boneless chicken breasts
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
2 eggs, beaten
3 tbsp. olive oil
1 (4 oz.) pkg. sliced Mozzarella cheese
1 jar favorite spaghetti sauce

Cut chicken breasts in half longways. Pound until evenly flattened. Combine bread crumbs, Parmesan cheese, some black and red pepper, 1/8 teaspoon sage, 1/8 teaspoon thyme. Dip chicken in egg, coat with crumb mixture and set aside to dry.
Heat oil in large skillet and brown chicken well on both sides. Place chicken in glass baking dish sprayed with Pam and pour sauce over all. Bake in 375 degree preheated oven for 8 minutes. Remove from oven; add a slice of Mozzarella cheese over each piece of chicken and return to oven until cheese melts.
Put sauce over pasta and serve with chicken.

Veggie stir-fry
2 teaspoons sesame oil
1 1/3 cup broccoli florets
1 1/3 cup cauliflower florets
1 1/3 cup carrot slices, cut at the diagonal
1/3 cup low sodium vegetable broth (more if needed)
1 teaspoon minced or chopped garlic
1/2 teaspoon minced fresh ginger (or 1/8 teaspoon powdered)
2 teaspoons lite soy sauce
1 teaspoon cornstarch, dissolved in 1 tablespoon water.

Heat large, nonstick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and saute for a minute. Add in the vegetable broth, garlic, and ginger, and toss to blend. Cook about four minutes, stirring constantly. Add more vegetable broth if more moisture is needed. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.

re fried beans

Baked Hot Chicken legs
raw veggies with dip

Prepare chicken legs like you were making hot wings,(I use franks hot sauce with added garlic powder and 1/2 stick of melted butter) Bake for about 45 min at 350.

Tuesday, July 7, 2009

better late than never menu.

We had a pretty busy weekend, I hope everyone had a good fourth. I know I did!
We set off many fireworks and had a blast..literally haha. My parents came for a quick visit which made for much frenzied cleaning last week. I made a spectacular dessert, Blueberry Spice whoopie pies,(I got the recipe from a Woman's Day magazine, I think). I have busy pickling as my neighbors cukes have come in and he wants me to pick them..oh darn.
Did I forget to tell you that Zach got married?
Oh yeah Zach got married. He has been telling us for years that his wife is going to be Asian, his dream came true!
the bride
the ring
the happy cute

Our garden is doing really well. This week its all about broccoli, cabbage, beets, turnps and potatoes. More than we can eat!
I made some fabulous Sour Kraut
It was really easy to make and tastes wonderful..yum
Like I told you our turnips our full grown, really full grown!
here are the pickles I made:
I made whole, chips and spears, all dills. I am going to try my hand at bread and butter pickles next week.
Here is the menu:
German Hot pot (an old favorite and uses up some of those garden staples)
hot mashed potatoes

1 lb ground pork
1 lb smoked sausages cut into rounds
1 head of red and green cabbage each
1 onion diced
2 cloves minced garlic
lotsa salt and pepper
1 can sauerkraut
1/2 stick butter minced up to diperse
2 tablespoons olive oil
2 shredded carrots
Dump all ingredients into crockpot mix and cook on low 6-8 hours and stir once in awhile. Serve over hot mashed potatoes.

Mashed potatoes and roasted veggie enchiladas

1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped or 2 cups sauteed cabbage
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
4 cups mashed potatoes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese

In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese. Bake at 350 for 30 minutes or until bubbly.

Baked chicken
mashed turnips
steamed broccoli

Its our 6 year we are eating out..yay!


Wednesday, July 1, 2009

Wednesday morning muffins

Banana, granola Chocolate chip muffins:
4 smashed bananas(mine were from the freezer, so they were good and ripe)
1 cup Sugar
1/2 cup Butter
1 Egg
1 C. Flour
1 C. Whole Wheat flour
1 tsp. Baking Powder
1/3 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. Vanilla
2 tablespoons honey
1 cup of granola
1/2 cup chocolate chips
1/4 cup ground flax seed

Preheat oven to 350. Grease muffin tins. Cream butter and sugar. Blend in bananas and egg. Sift flour, baking powder and baking soda together. Add to mixture. Add vanilla and honey. Be sure not to over mix! Stir in granola, flax and chocolate chips. Fill muffin cups about 2/3 full. Bake for 15-20 minutes or until done. Makes about 12 muffins. These are great with a cup of very creamy coffee,

Saturday, June 27, 2009

Menu for next week

Wow its hard to believe its almost the fourth of July! I have been keeping busy with my revolving door of daycare kids and taking Zach to the wading pool. I have a pretty good tan this year despite my efforts to stay out of the sun. The temperature has been almost a hundred everyday, and we are doing everything we can to stay cool. I have been making lots of juice Popsicles, and buying ice cream bars when they are on sale.
Here is the menu for week, enjoy. Evie

Sunday: (If you have not noticed, this our grill out night)
Grilled hot dogs
Grilled pork steaks
Grilled zucchini
Potato salad

Crock pot lemon chicken
steamed broccoli

1 cup long grain converted white rice
1 small onion, diced
2 Tbsp. olive oil
8 cloves garlic, peeled and smashed
1/2 cup dry white wine
1/2 cup water
1 cup fresh lemon juice
1 dash Tabasco sauce
6 bone-in chicken breasts, with skin removed
salt and pepper to taste

Put first eight ingredients in slow cooker. Stir. Place chicken breasts on top. Season with salt and pepper. Cover and cook on low 5-6 hours.

Chicken and veggie quesadillas
re fried beans

Use leftover grilled zucchini and chicken

Slice and cook onions in frying pan until caramelized, mix with leftovers to make quesadilla filling.

Breakfast for dinner

Cheesy scrambled eggs
sausage patties

Beef Stroganoff
snow peas

1 1/2 pounds round steak, cut into thin strips
1 teaspoon salt
1/8 teaspoon pepper
1 large onion, sliced
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1 tablespoon ketchup
2 tablespoon dry white wine
4 to 8 ounces fresh sliced mushrooms, lightly sauteed in butter
1/3 cup flour
1 cup sour cream

Sprinkle steak strips with salt and pepper; place in the bottom of crock pot with the sliced onion. Mix garlic powder, Worcestershire sauce, bouillon and ketchup. Pour over meat. Cover and cook on low for 6 to 8 hours or until tender. Turn to high and add sauteed mushrooms. Dissolve flour in a small amount of cold water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn slow cooker off. Serve with hot cooked egg noodles.

Cabbage and brats

1/2 of a 2-lb. napa cabbage, cut into 4 wedges, leaving the core
6 cooked, smoked bratwurst links, halved diagonally
2 small apples, cored and cut in wedges
2 Tbsp. Dijon-style mustard
1/2 cup dairy sour cream
1 Tbsp. fresh sage minced

In large skillet cook cabbage in 1 Tbsp. hot olive oil over medium heat 8 minutes or until tender. Cook bratwurst and apples in 1 Tbsp. hot olive oil 2 minutes. In a small bowl whisk 1/4 cup water and mustard; add to Dutch oven. Bring to boiling; reduce heat. Cover. Simmer 4 to 6 minutes or until apples are tender, stirring occasionally. Meanwhile, in small bowl combine sour cream and sage; whisk in cooking juices, Use slotted spoon to transfer cabbage, bratwurst, and apples to bowls. Serve sour cream mixture over bratwurst.

Hope everyone has a great week.

Saturday, June 20, 2009

the menu for the week:

Crock pot roasted chicken
Scalloped turnips and caramelized onions
steamed snow peas

(5 pound) roasting chicken
5 garlic cloves, mashed
1/4 pound butter cut into slices
1/2 cup canned chicken broth

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the remainder on the outside of the chicken. Place the chicken into a crock pot and distribute the butter on top. Pour the chicken broth around the chicken and cook on low for 6 to 8 hours.

4 large fresh turnips peeled and sliced into 1/4 inch slices
3 pieces of uncooked bacon
4 tablespoons butter
1 large onion sliced very thinly into rings
1/2 cup heavy cream
1 1/2 cups shredded white cheese(your choice)reserving 1/2 cup for topping
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
Boil turnips for 3 minutes, and then drain well.
Dice up the bacon and fry until crisp, leaving the pan drippings. Add 1 tablespoon of butter to drippings and saute onions until caramelized and set aside. Melt 3 tablespoons butter in microwave safe container. Add cream, cheese,salt, pepper and nutmeg. Stir well until melted heating in microwave if needed at 20-30 seconds. In a well greased 2 quart casserole pan, place 1/2 the turnips into pan. Then place 1/2 the onions and bacon mixture, followed by the cheese sauce. Repeat and top with 1/2 cup of cheese. cover with foil and bake for 30 minutes. Uncover and bake for 15-20 minutes more.

Chicken sandwiches
leftover chicken

4 tablespoons mayo
1 tablespoon minced garlic
1 tablespoon shredded Parmesan cheese
Mix together these three ingredients
sliced tomato
4 slices Muenster cheese

Using good bread, spread mayo mixture onto bread and brown mayo side up in oven. Layer on chicken, cheese, lettuce and tomato. Serve with chips and a good kosher pickle.

Ground beef soft tacos
refried beans and cheese

1 1/2 pounds fresh broccoli, cut into bite size pieces
2/3 cup butter
2 tablespoons brown sugar
6 tablespoons soy sauce
4 teaspoons white vinegar
1/2 teaspoon ground black pepper
3 cloves garlic, minced
2/3 cup chopped salted cashews
8 oz long noodle pasta

Place the broccoli into a large pot with about 1 inch of water in the bottom. Cook noodles as well. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain and set aside. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli and noodles, toss to serve.

Fried tilapia

Beer batter for fish:
1 cup all purpose flour
2 tablespoons corn starch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

Mix dry ingredients. The add the wet stuff, don't over mix the batter or your fish won't puff up. Make sure to coat the fish with flour before battering, that way it will stick better. Cook in hot oil and drain on paper towels. Serve with tartar sauce.

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.

Crock Pot Red beans and smoked sausage
1 lb. dried red beans
6 cups water
1 bell pepper chopped
2 onions chopped
3 celery stalks chopped
1 Tablespoon garlic minced
1 lb smoked sausage sliced
1 teaspoon chili powder
2 Tablespoons hot sauce or less

Place ingredients in Crock-Pot. Cook covered on high for 7 hours or until beans are tender. Serve over hot cooked rice.

Have a great Fathers Day!

Sunday, June 14, 2009

the menu:

Grilled Pork Brauts
green salad (with lots of homegrown veggies, yum)

Crock pot Rosemary chicken
mashed turnips
mac and cheese

2 lbs chicken pieces (I am using legs and thights for cost purposes)
salt and pepper
olive oil
fresh rosemary
1 tablespoon minced garlic

Spinkle chicken with salt and pepper. Place in crock. Drizzle with olive oil, sprinkle with fresh snipped rosemary and garlic. Cook on low for about 6-8 hours.

Cook diced turnips(fresh ones don't need to be peeled)in boiling water until softened. Mash, adding salt, pepper, butter and brown sugar to liking.

Serve all with boxed cooked mac and cheese.

Shrimp and Feta with pasta
12 oz uncooked long pasta (you will use only half of them and save the rest for later)
1 lb uncooked shrimp cleaned
1/2 cup chopped onion
1 clove minced garlic
1 tablespoon olive oil
3 cup diced tomatoes(canned is fine)
1/2 cup chicken broth
1-2 tablespoons tomato paste
1 tsp dried oregano
1/2 cup feta cheese
2 tablespoons minced parsley, fresh

Cook pasta. Saute onion, shrimp and garlic in the oil for about 3-5 minutes. Add broth, tomatoes, and oregano. Add tomato paste one tablespoon, adding more as needed to thicken slightly. Boil and then simmer for 8-10 minutes. Serve over pasta and sprinkle with feta and fresh parsley.

Florentine Fish

Salt and pepper to taste
4 pieces white flesh fish (whiting, cod, tilapia)
2 tablespoons lemon juice
12 oz fresh baby spinach
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1 3/4 cup milk
parmesan cheese

Salt and pepper fish. Cook fish in a non-stick skillet with 2 tablespoons olive oil until it flakes with a fork. Remove from heat and pour 1 tablespoon lemon juice over fish. Wilt spinach in pan with more olive oil, and remove from pan. Melt butter, stir in flour. Stir in milk until smmoth. Boil and cook for 2 minutes or until thickened. Add 1 tablespoon parmesan and the rest of the lemon juice. Add spinach to sauce. Pour sauce over fish and sprinkle with the rest of the cheese. This is great with rice.

Peanut Butter Stirfry

2 tbls. cornstarch
1 1/2 cups chicken broth
1/2 cup peanut butter
6 tbls. soy sauce
2 tsp. ground ginger
1/2 tsp. pepper
1 tbls. oil
4-6 boneless chicken breasts, sliced or cubed
1 1/2 cups green pepper, sliced thin
1 1/2 cups red pepper, sliced thin
1 large onion, sliced thin
3 cups fresh mushrooms, sliced
4 cloves garlic, minced

Combine sauce ingredients and stir till smooth.Stir fry chicken in oil until cooked through.Remove chicken and add onion and peppers. Stir fry until they are cooked to your satisfaction. Some people like them half cooked but we like them fully cooked.
Add mushrooms and garlic and stir fry for a few more minutes.Add sauce and cook until thick. Add chicken and cook till heated through. Serve over leftover noodles from Tuesday.

Giant salad night
Lots of garden fresh veggies, roasted beets, goat cheese, pecans. Served with a good loaf of bread.

Forgot to post the menu last week!

Well I had last weeks menu waiting, and I forgot to publish it. Sorry folks! Be back in an hour to post this week's menu.

Monday, June 1, 2009

Quick junk food dip

Okay so someone brought this dip to our New years party earlier this year and it is so yummy!
I made it twice recently. The deal is that you have to dip Cool Ranch Doritos in this dip, nothing else tastes as good. Okay here is the yummy recipe:

1 16oz container sour cream
1 brick of cream cheese softened
1 peeled and grated cucumber
1/2 large onion grated

Mix all ingredients together and let sit in fridge for about 2 hours before serving.
This stuff is so awesome, make sure you buy two bag of chips otherwise you will run out!

Sunday, May 31, 2009

Ahhh the went by..

The week went by so fast!
Last week we attended Zach's graduation..from preschool. The co-op preschool has been a wonderful place for him to grow and learn. I have been told that its the second oldest co-op preschool in the United States..the first one of course is in Boston.

We love this place so much! So Zach is going to attend summer school there, and move on to kindergarten in the fall.
Waiting on stage to sing


His teachers

Walking across the stage to get his "diploma"

Waiting to toss his cap

The tossing of the caps

The catching of said caps...

Whew! That was fun, I think he had two giant cookies and 3 cupcakes. Good thing we kept him up til midnight at the teachers party.

Here are some garden pics:


here is where we grow our zach..errr cabbages


potatoes..25 plants!

the cherry tomato plant that I grew all winter is still adjusting

Radish and turnips

Yeah life is great here on the farm..I mean in

Here is the menu just in case you were wondering:

Spaghetti and meatballs
green salad
Make extra pasta as some will be needed for Wednesday meal.

Baked chicken
steamed cauliflower

Spinach and potato curry

2 bunches spinach
1 tablespoon minced garlic
2 tsp minced ginger
1 onion diced
1 can green chilies (small can)
1/5 150z can coconut milk
2 tablespoons Madras curry powder
salt and pepper to taste
10-12 med. to small red potatoes boiled and then diced
(make two batches of potatoes for potato salad later in the week)
olive oil

Soften onions in olive oil, then add ginger and garlic. Add spinach and more olive if needed. Saute all together until spinach is wilted and softened. Remove mixture and place in blender or food processor. Add half of the coconut milk and all of the curry powder, and a bit of salt and pepper. Puree adding more coconut milk as needed. Remove, stir in potatoes and heat if needed. Serve warm.

Chicken Lo-Mein
1/2 cup chicken broth
5 tablespoons soy sauce
1 tablespoon lemon juice --plus
1 teaspoon lemon juice
2 tablespoons brown sugar
2 cloves garlic minced

cooked linguine or spaghetti
2 boneless skinless chicken breasts --cut in strips
2 tablespoons soy sauce
2 tablespoons lemon juice
nonstick cooking spray
1 tablespoon oil
1 onion cut into rings
1 carrot shredded
1 yellow, red or green bell pepper sliced in strips
12 oz broccoli florets
ground black pepper
1 tablespoon cornstarch --mixed with
2 tablespoons chicken broth or water
(you can mix it up with the veggies use whatever is in season or what you have on hand)

To prepare sauce: Combine broth, soy sauce, lemon juice, brown sugar and garlic in a small bowl or measuring cup. Stir well to dissolve brown sugar.
marinate strips of chicken in soy sauce and lemon juice. When you are ready to cook, drain the chicken thoroughly; discard the soy-lemon marinade. Lightly coat a wok or large skillet with cooking spray. Heat oil in wok until very hot, then add chicken and onion wedges. Cook over medium-high heat, stirring frequently, for 2 minutes. Add carrot, bell pepper and broccoli; cook, stirring occasionally, for 5 to 7 minutes or until broccoli is tender but still crisp. Pour in sauce; bring to a boil.
Stir in cooked pasta; stir to coat evenly with sauce. Add black pepper to taste. Stir cornstarch mixture into the noodles and vegetables; cook about 30 seconds, or until sauce thickens slightly.

Stove top cheeseburgers
potato salad

Crockpot citrus chicken

1/4 cup lemon juice
1 cup green beans
8 chicken thighs and legs
8 ounces orange juice
1/2 cup honey

Add lemon juice to the bottom of crock. Then cut green beans in bite sized pieces and add to crock pot. Add chicken thighs on top, pour over OJ and honey. Cook on low 6-8 hours.
Soo yummy.

Have a great week everybody. Evie