Friday, January 28, 2011
I agree with Missy - this recipe is just that good:)
Ooey and gooey in the middle...
Missy's Jalapeno Chicken
4 boneless, skinless chicken breasts, pounded out to 1/4" or butterflied
1 lb bacon
4 oz cream cheese
4 jalapeno peppers, seeded and diced
Pound out your chicken breasts* use 1 oz of cream cheese for each breast. Spread (or plop) the cream cheese down the middle of the chicken. Top with jalapenos (as many as you want) and roll up the chicken. Secure with toothpicks. Grab your bacon and wrap each chicken roll with it.
Take it out to your (preheated) grill. Lay a sheet of aluminum foil on the grill and place each of the chicken rolls on top of the aluminum foil. I used aluminum foil so that the bacon didn't stick to the grill. You still get that great grilled flavor - but you get to keep the integrity of the bacon and you don't have the mess!
Grill for about 25 minutes on a medium flame. Bacon will be cooked and the juices from the chicken will run clear.
So Super Good!! Thanks Missy!!
*put plastic wrap on the counter, chicken breast on top of that, cover the chicken with another layer of plastic wrap and pound. I use the bottom of my heavy sauce pan - but after last night, I am def going to invest in a proper meat pounder - you have so much more control.
Butterscotch and Black Pepper Carrots
2 1/2 tablespoons butter
2 1/2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
1 pound baby carrots, halved lengthwise
1 tablespoon freshly ground black pepper
In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.
If you haven't tried this, you should...
1 c Hellmann's/Best Food's mayonnaise
1/2 c ketchup
Mix the mayo and ketchup together until they are well incorporated. Add garlic powder, salt and pepper to taste. Spread on your burger bun and enjoy that goodness...
We also use this sauce with our fries instead of ketchup.
I decided to make a burger that is 50% mild italian sausage and 50% ground beef...
All smiles around the table. The next night my son asked if I'd make those burgers again:)
1 1/2 lbs Mild (or hot) Italian Sausage
1 1/2 lbs Ground Beef
Tomato, thinly sliced
Onion, thinly sliced
Avocado, thinly sliced
Pepper Jack Cheese (or Cheddar for the kiddies)
Combine the sausage and ground beef. Make sure they are well incorporated. Divide into even portions and form into patties. Then, just cook them as you would normally cook your burger - I like my burgers grilled...
Top with everything else listed! Yummm
Thursday, January 27, 2011
As I've said a million times - my son is honestly the pickiest eater on the planet. My husband and I have struggled through the years with that. We've done everything you can think of to get him to just eat his darned dinner!
After watching that segment, my husband thought to himself "WOW! I'll bet Jen and Jack are both Supertasters! It explains SO much!"
If you are a picky eater - or know someone who is - I strongly suggest checking out the link.
Monday, January 24, 2011
This soup was so good - even my 7 year old pickiest eater (hates potatoes) exclaimed "this is really delicious Mom! Maybe I do like potatoes..."
Cheesy Potato Soup
1 11 oz pkg Bear Creek Potato Soup
Saturday, January 22, 2011
If you haven't tried these recipes - this is a good place to start - these are (obvious) favs of mine.
Here we go:
Mindi’s Sausage Bread
Isabelle’s Famous Rolls
Baked Pasta with Sausage
Divine Shrimp Pasta
Decadent Mashed Potatoes
Spice Coated Pork Tenderloin
Chinese Simmer Chicken
Nancy’s Spinach Salad
Café Rio Pork
Runnin’ UTE Tailgate Chili
White Bean Chicken Chili
Tuna Puff Sandwich
Sweet Jasmine Rice
Patty’s Beet Salad
Chili's Caribbean Salad
I try very hard to give credit where credit is due (notice how many recipes have the people's names who gave me the recipe in them?) I will make sure that carries over into the cookbook as well.
Hope to hear from you!!
Thursday, January 20, 2011
I am excited about participating - but I can't decide which recipes to submit!! I need your feedback!! Which recipes have you tried and loved? Which recipes have made their way into your "frequents" arsenal? What recipes do you have on your "to make list?" What recipe just sounds good?
I know you are out there reading - help a sisa out!!
Wednesday, January 19, 2011
Sunday, January 16, 2011
Anyway... because of the games (I assume) my Sweetness wanted to make some "Man Food" some good ol' football watchin' man food. He decided on ribs. He is the greatest breakfast short order cook - and the best grillin' man I know - but it's been a while since he's had to cook - so he asked me for tips (if you knew us 10-15 years ago you would be laughing your head off). I gave him some tips (based on my go to rib recipe) and then let him go hog wild - pun totally intended...
*We get our ribs at Costco - now that I've typed that for the millionth time - I'm thinkin' Costco needs to give me a free membership and do a fun giveaway for all my readers for all the free advertising I give them! LOL.
7 Rhodes Texas rolls
Advance Preparation: Put the frozen rolls in a plastic bag. Leave them in the refrigerator overnight or on the counter for about 2 hours until thawed but still cold.
1. Spray a cookie sheet with non-stick cooking spray
2. Flatten 3 rolls together for the body. Put it on the cookie sheet.
3. Flatten 2 rolls together for the head. Put it above the body.
4. Cut one roll in half (with scissors). Roll one half into a ball for the muzzle. Put it on the face.
5. Use the other half to make the eyes, ears, nose and belly button. Put them in place.
6. Make the last roll into 2 small paws and 2 big feet. Put them on the sides of the bear.
7. Turn the oven on to 350 degrees.
8. Bake the bear about 20 minutes. Turn the oven off. With the hot pads, remove the cookie sheet from the oven and let it cool.
*The kids really loved this take on dinner rolls. My husband had a HUGE smile on his face - he just loves that I'm a football fan...
Saturday, January 15, 2011
This is what I got in the mail today!! 2 cookbooks!!!! AND a whole STACK of coupons for Rhodes products - not $0.50 coupons - not even $1.00 off coupons they were coupons for FREE Rhodes products up to a $7.00 limit! Free people - Free and Clearance are 2 of my favorite words - eva!!
The Kids' Ideas with frozen dough book is seriously the cutest little cookbook I've ever seen. My 6 year old (who fancies herself as a professional chef in the making) asked if she could have it so she could start her own cookbook collection. Just look at that cute baby crocodile sammie!
This is the Table of Contents if you will - if you click on the picture - you'll be able to see a blown up version for yourself!
I am so excited to make the recipes from these 2 cookbooks!! And guess what? Go on and get excited yourself - I'll be posting lots of these recipes so you and your kids can get in on the fun too!!
Thanks Carrie @ Rhodes!!!
Thursday, January 13, 2011
Ham & Fontina Panini
2 slices deli ham*
To make a really good sammie, you HAVE to start with good bread. Sourdough, ciabatta, whole wheat, today it was an Everything Bagel. Spread one side of the your sammie with mayo and season with salt and pepper (if I was making this for my hubby I would also add mustard). Top with ham and fontina (as much as you'd like). I've said it before and I'll say it again - fontina was born to melt. It's ooey gooey deliciousness gets me everytime. Top with your other slice of bread.
Spread butter on the outside of both slices of bread. Put in your panini press, George Foreman Grill, what have you and cook it until the cheese has reached it's maximum potential:)
*Ham - I get mine at Costco - it's fairly thick - none of that so thin you can see through it stuff
**You can also use a sautee pan with a heavy pan on top to get that 'squished' effect, some people even use bricks wrapped in aluminum foil to weigh their sandwiches down.
A few years ago I saw a tub of sugar scrub on clearance (just saying that word makes me giddy) marked down from $39 to $5 and I snatched it up before anyone else could. I had never used sugar scrub - but at that price - I was willing to see what the hooplah was about.
I fell in love. My fav thing to do is scrub it on my legs and rinse off before I shave them. It's a total luxury item. I was so sad when I was I ran out that I went to Target and found a different sugar scrub for $17. Although I usually wouldn't spend that much on a 'luxury item' I was so addicted to that darn scrub that I bought it.
That tub ran out a few months ago. This morning I was noticing how dry my hands are and I started thinking about that lovely stuff. Then I thought to myself... I bet I could MAKE IT MYSELF! And that's what I did. And you can too...
I googled a few sugar scrub companies and read their ingredients online and went from there. I'm not sayin this is the greatest recipe for sugar scrub - but it's a good, cheap one that certainly does the trick!
Wednesday, January 12, 2011
I just made this GREAT chocolate chip cookie recipe! It's sooo good!! It uses whole wheat and oatmeal, but my kids LOVE it! Go figure! It seriously is a great recipe. I was shocked! It tastes more like the Great Harvest Cookies than the other Great Harvest recipe I had.
Whole Wheat Chocolate Chip Cookies
*Makes about 4 dozen cookies
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats – I prefer the texture of quick oats in this recipe)
2 ½ cups semisweet chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
*I'll make these soon and post a picture!!
Mr. Smarty Pants scrolls down and finds the 'traffic feed' gadget on the sidebar (which I completely forgot was even there) and corrected me "no, Jen. Look - other people do read this blog" I was very surprised. No one ever even comments!
So, now that I know this blog isn't just my personal food journal, I've decided to kick it up a few notches and am going to be doing a few fun things.
I started what will become a series on BASICS and have a few other ideas up my sleeve... stay tuned!!
Tuesday, January 11, 2011
Goat Cheese & Herb Sweet Mini Peppers
Herbs - chives, tarragon, basil, thyme - whichever you've got
Preheat oven to 350 degrees. Leaving them stem intact, cut a slit along the top of each pepper and remove the seeds. In a small bowl, combine goat cheese and snipped herbs. Spoon cheese mixture into prepared peppers. Arrange filled peppers close together on a baking sheet. Bake for 20 minutes or until cheese is heated through and peppers are crisp-tender. Serve warm.
I made these with basil today - delish!
Sunday, January 9, 2011
For dinner tonight, we had roasted pork tenderloin and roasted vegetables. If you would've told me 10 years ago that my favorite way to eat veggies was to roast them, and that I actually knew how to roast them - I would've laughed. I've come a long way baby.
Cut your veggies up into similar sized pieces. They don't have to be perfect. Put them on a foil lined baking tray. Drizzle them with Extra Virgin Olive Oil (EVOO), sprinkle with salt, pepper and rosemary. You want every single veggie to get a little of each of those seasonings and oil, but you don't want to drown them in oil over over season. Think about they way you'd dress a salad or season your mashed potatoes (to scale of course). Then get your kitchens greatest utencil (your hands!) and toss the veggies around. This helps evenly distribute the oil and seasonings.
Put in your oven and roast for 40 minutes or so. You want the biggest pieces of veggie to be fork tender.
Even my kids LOVE roasted veggies - you will too! Give it a try!!
*I roast every kind of veggie you can think of. I usually roast veggies when they really need to be used or tossed within a few days. It's a great way to eat what you've got on hand. Beets, tomatoes, potatoes, carrots, turnips, butternut squash - anything you can think of - you just can't go wrong!!
Saturday, January 8, 2011
It was so good in fact that the kids kept asking for more helpings and when it was all gone they begged for more. My hubby (who wasn't hungry) grabbed one of the last bites and also suggested I make another batch - so he could have some too! So I made another batch and when that was gone - all the little bellies in my house were full and the macaroni hadn't been touched.
6 green onions, chopped
3 T butter
3 c frozen corn, thawed
2 t cornstarch
1/2 c half and half cream
1/4 c water
1/2 t salt
1/2 t pepper
1 c grape tomatoes, halved
In a large skillet, saute the onion in butter for 2-3 minutes or until tender. Stir in the corn; cover and cook for 4-5 minutes or until heated through.
Mealwhile, in a small bowl, combine cornstarch, cream, water, salt and pepper until smooth. Grandually stir into the corn mixture. Bring to a boil. Cook, uncovered for 2 minutes or until thickened. Stir in the tomatoes.
*The recipe calls for 2 cups frozen corn, but the second batch I made it with 3 cups and it was much better. Also, I didn't have grape tomatoes and it was STILL good!
**The pic is of my hubby's plate - he had leftover Spice Coated Pork Tenderloin with his corn.
Thursday, January 6, 2011
When I serve salads to my family, I serve them 'buffet style' that way everyone gets only what they want and I don't hear any complaints.
Cobb Salad with Cucumber Ranch Dressing
5 c mixed greens (I used Romain today)
1 large tomato, diced
1 medium avocado, diced
2 breasts grilled chicken, cut into bite sized pieces
1 c crumbled blue cheese
1/4 c green onions, diced
1 c crumbled bacon
2 hard boiled eggs, sliced
1 c cucumber ranch dressing
1 small cucumber, seeded and finely chopped (I just used an English cucumber)
2 T chopped fresh dill
No directions necessary (I hope!)
I make them the way they are pictured. Cut off the tops and remove the seeds, fill with a dab of cream cheese and top with chives or any herb I have on hand. My kids mack these up! In fact, my 3 year old absolutely couldn't even wait for me to take a picture - so I had to wait until she was sufficiently satiated. These are the last few that hadn't been devoured (yet)...
Sweet Pepper Snacks
Cut off the tops of the sweet peppers and clean out the seeds. Squeeze a little dallop of cream cheese into each pepper and top with whatever herbs you have on hand. I usually use chives - today it was parsley. My son likes them sans herbs but with a little salt.
Tuesday, January 4, 2011
Tuna Puff Sandwiches
3/4 c mayonnaise, divided
2 T chopped green pepper
1 1/2 t grated onion
1 1/2 t prepared mustard
1/4 t Worcestershire sauce
1 pouch (7.1 oz) tuna (I used a can)
3 hamburger buns, split
6 slices tomato
3/4 c shredded cheddar cheese
In a small bowl, combine 1/4 c mayo, green pepper, onion, mustard and W sauce; stir in tuna. Spread over each bun half; top each with a tomato slice. Arrange sandwiches on a baking sheet.
In another bowl, combine the cheese and remaining mayo; spoon cheese misture over tomato. bake at 400 degrees for 11 - 13 minutes or until topping is puffy and golden brown. Yeild 6 servings.
*I made a few substitutions: I didn't have green pepper, I used diced red onion instead of grated onion and I used half of an 'everything' bagel instead of a hamburger bun. YUMMMMMMM
**Also, I never ate tuna until I met my hubby. He taught me that you don't just eat "Chicken of the Sea" usually packed in oil - that you eat "Solid White Albacore Tuna packed in water" it seriously makes a world of difference.
Sunday, January 2, 2011
We haven't done our "WFDTW?" in like forever - but that's what happens when you have a life:) I'll try to be better!! I will be posting all the recipes listed with pictures as I make them during the week. These are ALL brand spankin' new recipes that I've never made before - so stay tuned...
Monday: Cobb Salad with Cucumber Ranch Dressing
Tuesday: Tuna Puff Sandwiches & Layer Salad
Wednesday: Mexican Shrimp Bisque & Sourdough Loaf
Thursday: Bacon Cheese Topped Chicken Breasts & Country Corn Salad
Friday: Beef Gyros & mediterranian salad
Saturday: Buffalo Chicken Enchiladas with Creamy Ranch Sauce
Sunday: Roasted Pork Tenderloin & green salad