Monday, February 23, 2009
What's Your Favorite?
We're having some serious dinner crisis' at our house. I'm simply tired of cooking and need some new meal ideas. I thought if we all shared one of our family's favorite meals we could come up with a pretty good list of yummy choices. I'm going to say tacos and spaghetti don't count unless you have a killer recipe. I added a couple things that we like. Also, if you have any resources you go to for recipes please leave a comment or e-mail me and I'll add them to a sidebar. Thanks for your input, I can't wait to try something new!
Chicken Pillows
Filling:
8 0z cream cheese
3 TBSP butter
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 small onion chopped or a few green onions
1 can cream of chicken soup
salt a pepper to taste
optional (olives, mushrooms, green pepper, seasoning salt, garlic powder.
1 pkg refrigerator crescent rolls or 1 batch dough
Dough:
1 TBSP yeast dissolved in 1/2 cup warm water.
3 TBSP sugar
1 cup milk
1/2 cup shortening
1 egg
3 cups flour
1 tsp salt
Mix filling together and set aside. Open can of rolls or roll out dough and cut into triangles. Place a couple teaspoons of filling on each piece of dough. fold dough together and seal the edges by pinching together. Bake at 375 for 15 - 20 minutes. If you have filling leftover, heat it up and pour over top of pillows before serving.
8 0z cream cheese
3 TBSP butter
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 small onion chopped or a few green onions
1 can cream of chicken soup
salt a pepper to taste
optional (olives, mushrooms, green pepper, seasoning salt, garlic powder.
1 pkg refrigerator crescent rolls or 1 batch dough
Dough:
1 TBSP yeast dissolved in 1/2 cup warm water.
3 TBSP sugar
1 cup milk
1/2 cup shortening
1 egg
3 cups flour
1 tsp salt
Mix filling together and set aside. Open can of rolls or roll out dough and cut into triangles. Place a couple teaspoons of filling on each piece of dough. fold dough together and seal the edges by pinching together. Bake at 375 for 15 - 20 minutes. If you have filling leftover, heat it up and pour over top of pillows before serving.
Roast Chicken Rotisserie Style
This Chicken works great for Sundays (as long as you remember to put it in the oven before you leave)
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
In a small bowl, mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion in cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hrs.
Heat oven to 250 degrees. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F. let the chickens stand 10 minutes before carving.
This chicken has the best flavor and is really easy, you just have to plan ahead. I've cut the recipe in half and just did one chicken and it works great. If you don't like dark meat or are intimidated by a whole bird like I was, this would probably work great on split breasts or other pieces. Just reduce the cooking time.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
In a small bowl, mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion in cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hrs.
Heat oven to 250 degrees. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F. let the chickens stand 10 minutes before carving.
This chicken has the best flavor and is really easy, you just have to plan ahead. I've cut the recipe in half and just did one chicken and it works great. If you don't like dark meat or are intimidated by a whole bird like I was, this would probably work great on split breasts or other pieces. Just reduce the cooking time.
Friday, January 9, 2009
Ricotta Berry Muffins
I made these last night and thought they were really tasty so I thought I would post them for you to try. I like that there is Ricotta in it so there is more protein in the treat. They taste almost cake like.
Ricotta Berry Muffins
Ingredients
3/4 cup Ricotta cheese room temperature
2 cups Flour
2 large Eggs room temperature
2 teaspoon Baking powder
1/2 teaspoon Vanilla
1/4 teaspoon Baking soda
4 ounce Unsalted butter melted and cooled
1/2 teaspoon Salt
2/3 cup Sugar
1 1/3 cups Blueberries
1 lime Zest finely grated (I used a lemon)
Instructions for Ricotta Berry Muffins
Butter or spray muffin tins or line with cupcake papers. Preheat oven to 400.
Whisk ricotta, eggs and vanilla together, then stir in melted and cooled butter.
Working in a large bowl and with your fingertips, rub sugar and lime zest together until sugar is moist and fragrant. Stir in flour, baking powder, baking soda and salt. Pour ricotta mixture on top of dry ingredients and, using rubber spatula, gently but quickly stir to blend. Don't worry about being thorough. Batter will be very thick and heavy. Stir in blueberries. (If fresh blueberries aren't in season, use frozen ones: just pour the amount you need into a strainer, run hot water over the berries, then drain and add.
Divide batter evenly among muffin cups and bake 20-25 min. Cool.
Ricotta Berry Muffins
Ingredients
3/4 cup Ricotta cheese room temperature
2 cups Flour
2 large Eggs room temperature
2 teaspoon Baking powder
1/2 teaspoon Vanilla
1/4 teaspoon Baking soda
4 ounce Unsalted butter melted and cooled
1/2 teaspoon Salt
2/3 cup Sugar
1 1/3 cups Blueberries
1 lime Zest finely grated (I used a lemon)
Instructions for Ricotta Berry Muffins
Butter or spray muffin tins or line with cupcake papers. Preheat oven to 400.
Whisk ricotta, eggs and vanilla together, then stir in melted and cooled butter.
Working in a large bowl and with your fingertips, rub sugar and lime zest together until sugar is moist and fragrant. Stir in flour, baking powder, baking soda and salt. Pour ricotta mixture on top of dry ingredients and, using rubber spatula, gently but quickly stir to blend. Don't worry about being thorough. Batter will be very thick and heavy. Stir in blueberries. (If fresh blueberries aren't in season, use frozen ones: just pour the amount you need into a strainer, run hot water over the berries, then drain and add.
Divide batter evenly among muffin cups and bake 20-25 min. Cool.
Monday, November 24, 2008
Chicken Italiano
Appetizers are a favorite of mine to make so you'll see mostly that from me... anyway, here's a really easy one and so delicious!
INGREDIENTS:
• 18 Wonton wrappers • 1/2 cup Red pepper, finely chopped • 1/2 cup Green onion, finely chopped • 2 tsp. Olive oil • 2 cups Cooked chicken, finely chopped • 1/3 cup Mayonnaise • 2 tbsp. Parmesan cheese • 1/2 tsp. Garlic powder • 1/2 tsp. Onion powder • 1/2 tsp. Basil • 1/2 tsp. Oregano • Salt & pepper to taste • Non-stick cooking spray
DIRECTIONS:
1. Preheat oven to 400°F. Spray muffin pan cavities with non-stick cooking spray.
2. Press wonton wrappers into cavities.
3. In small skillet, cook red pepper and green onion in olive oil until soft, about 5 minutes.
4. Meanwhile, combine chicken, mayonnaise, cheese and seasonings
5. Stir in cooked vegetables.
6. Spoon 3 tbsp. filling into each wonton cup.
7. Bake 7-8 minutes.
8. Serve hot or at room temperature. Makes enough for 18 servings.
Wednesday, November 12, 2008
Tis the season for Pie
This is the time of year I have no guilt eating pie. This is our favorite and so easy!
Pumpkin pie (1 pie)
1 Can pumpkin
1 (4oz) condensed milk ( I used the whole can they come in 6oz or 8oz)
2 eggs
1 tsp cinnamon
½ tsp GINGER
½ tsp nutmeg
½ tsp salt
Add all ingreditent and mix well, pour in pie crust.
Bake 425 for 15 mins reduce heat to 350 degrees back for 35-40 mins.
I like to make my own crust, this is a not fail crust. It makes 2 or cut in half if you only need one.
Pie Crust (2)
2 c flour
1 tsp salt
1 c shortening
½ c water
Put flour, salt and shortening in bowl, use a fork for pastry cutter and cut up the first ingredints. Once it looks like a crumbled mess add slowly the water and mix until you form your dough. The less you work with it the lighter your crust. Roll in a ball and cover with saran wrap and put in fridge for at least 30 mins to chill then roll for pie.
Pumpkin pie (1 pie)
1 Can pumpkin
1 (4oz) condensed milk ( I used the whole can they come in 6oz or 8oz)
2 eggs
1 tsp cinnamon
½ tsp GINGER
½ tsp nutmeg
½ tsp salt
Add all ingreditent and mix well, pour in pie crust.
Bake 425 for 15 mins reduce heat to 350 degrees back for 35-40 mins.
I like to make my own crust, this is a not fail crust. It makes 2 or cut in half if you only need one.
Pie Crust (2)
2 c flour
1 tsp salt
1 c shortening
½ c water
Put flour, salt and shortening in bowl, use a fork for pastry cutter and cut up the first ingredints. Once it looks like a crumbled mess add slowly the water and mix until you form your dough. The less you work with it the lighter your crust. Roll in a ball and cover with saran wrap and put in fridge for at least 30 mins to chill then roll for pie.
AN EMPTY JAR DOES NOT FILL EMPTY TUMMIES!
WE NEED OUR COMFORT FOODS IN TIMES OF STRESS!
My mother in law passed this on to me and I thought I would post it.
If you have some empty jars around your house, try this.
It does not require any investment in a canner.
Dry Canning in your OVEN
From Wanda Lewis of Mt. Airy, NC, by Michelle Lewis, Kernersville, NC
“I have used it and have eaten 8 year old Oreos, Lucky Charms [Cereal] etc and was I was amazed at the freshness!”[LDS Bishop’s Storehouse handout, Greensboro, NC]
These items have a ten year shelf life if stored in a cool, dry, dark place.
Foods Suitable for 225 degree Dry Canning:
Saltine Crackers Macaroni & cheese dinners Raisins
Ritz Crackers Hamburger Helper Pasta, egg noodles
Cheeze-it crackers Graham crackers Oreos
Grits All dried beans (except Pintos) dry bananas slices
Cereals Plain Cornmeal Plain white flour
Rice Cookies Goldfish crackers
Nilla Wafers Snacks, Rice-a-Roni Instant Potatoes
Oatmeal Nuts, salted or unsalted (anything you can think of!)
For kits like Mac ‘n Cheese, dry instant dinners, Top Ramen, cut the name and directions off the box and place inside the jar. Pour pasta in first. Set seasoning packet or dry cheese on top inside the jar. Seal according to directions below.
Time Table
Pints: 20 minutes
Quarts: 30 Minutes
Half Gallons: 45 minutes
Directions
• Clean jars in a dishwasher. They must be completely dry – NO moisture!
• Fill clean, dry jars to ½ inch from the top with product above.
• Place lids and bands on the jars but DO NOT tighten.
• Use center rack to avoid scorching contents. Do NOT place on bottom rack.
• Place the jars in a COLD OVEN. BE SURE THE JARS DO NOT TOUCH!
• Set oven to 225 degrees. Begin timing when the oven reaches set temperature.
• Prepare a cooling area by placing a large bath towel folded in half on a counter top away from air conditioning vents; use light dish towels to cover jars from drafts that can cause cracking. Process using above time table.
• Use canning lifter tool to remove 1 by 1 from the oven & set on towel to cool.
• Use a hand towel to tighten each ring & prevent burning your hands.
• When you hear a “Pop,” it means a jar has sealed.
• When cool, an old test is to tap the top of each jar lid lightly with your fingernail to test seal. If a lid is not depressed or sound is “thud,” it did not seal. Re-process this jar. Inspect each jar visually for sealing. If raised in the middle, that jar did not seal. When completely cool, return to box for storage.
My mother in law passed this on to me and I thought I would post it.
If you have some empty jars around your house, try this.
It does not require any investment in a canner.
Dry Canning in your OVEN
From Wanda Lewis of Mt. Airy, NC, by Michelle Lewis, Kernersville, NC
“I have used it and have eaten 8 year old Oreos, Lucky Charms [Cereal] etc and was I was amazed at the freshness!”[LDS Bishop’s Storehouse handout, Greensboro, NC]
These items have a ten year shelf life if stored in a cool, dry, dark place.
Foods Suitable for 225 degree Dry Canning:
Saltine Crackers Macaroni & cheese dinners Raisins
Ritz Crackers Hamburger Helper Pasta, egg noodles
Cheeze-it crackers Graham crackers Oreos
Grits All dried beans (except Pintos) dry bananas slices
Cereals Plain Cornmeal Plain white flour
Rice Cookies Goldfish crackers
Nilla Wafers Snacks, Rice-a-Roni Instant Potatoes
Oatmeal Nuts, salted or unsalted (anything you can think of!)
For kits like Mac ‘n Cheese, dry instant dinners, Top Ramen, cut the name and directions off the box and place inside the jar. Pour pasta in first. Set seasoning packet or dry cheese on top inside the jar. Seal according to directions below.
Time Table
Pints: 20 minutes
Quarts: 30 Minutes
Half Gallons: 45 minutes
Directions
• Clean jars in a dishwasher. They must be completely dry – NO moisture!
• Fill clean, dry jars to ½ inch from the top with product above.
• Place lids and bands on the jars but DO NOT tighten.
• Use center rack to avoid scorching contents. Do NOT place on bottom rack.
• Place the jars in a COLD OVEN. BE SURE THE JARS DO NOT TOUCH!
• Set oven to 225 degrees. Begin timing when the oven reaches set temperature.
• Prepare a cooling area by placing a large bath towel folded in half on a counter top away from air conditioning vents; use light dish towels to cover jars from drafts that can cause cracking. Process using above time table.
• Use canning lifter tool to remove 1 by 1 from the oven & set on towel to cool.
• Use a hand towel to tighten each ring & prevent burning your hands.
• When you hear a “Pop,” it means a jar has sealed.
• When cool, an old test is to tap the top of each jar lid lightly with your fingernail to test seal. If a lid is not depressed or sound is “thud,” it did not seal. Re-process this jar. Inspect each jar visually for sealing. If raised in the middle, that jar did not seal. When completely cool, return to box for storage.
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