Tuesday, March 29, 2011
Sunday, March 27, 2011
Wednesday, March 23, 2011
Monday, March 21, 2011
I'm always underwhelmed by the chicken stuff, so I phased this recipe out of our menu. Then my sister showed me the way to this new chicken sauce recipe. I was eating it plain by the spoonful. I kind of wanted to drink it. I got it from this blog.
*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
(**my notes: i used the whole can of chicken broth, so in the future i would add more butter/flour thickener)
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.
(**my notes: i mixed half quinoa and half rice. it adds a spring to the rice's bland step. ratio: 4 cups water, 1 cup rice, 1 cup quinua. add the quinua 5-10 minutes after you add the rice - it cooks faster)
Recipe Source: My Kitchen Cafe
Tuesday, March 15, 2011
Monday, March 14, 2011
1 medium sized tub of coolwhip
1 small box of pudding, unprepared (I like cheesecake flavor the best, but banana or vanilla are good, too.)
chopped fruit (I'm guessing about 4-6 cups)
Mix the coolwhip and pudding powder together and set aside while you chop the fruit. Throw it all in a bowl and stir.
If you're making this for a large group, the large tub of coolwhip and large pudding box will work, too.
Sunday, March 13, 2011
Saturday, March 12, 2011
1/2 box of pasta (about half a pound). I like the size that is easily picked up by chubby little fingers.
2 cups of Italian cheese
salt and pepper
Wednesday, March 9, 2011
2 T yeast in 1/2 cup warm water
5 cups hot water from tap
7 cups unsifted whole wheat flour (I just buy it from the store - no wheat grinder here)
2/3 cup honey
2/3 cup cooking oil
2 T salt (I don't put that much in...I do about 2 half tablespoons...I don't know why)
5-6 cups more whole wheat flour (I actually put in white flour here)
1. sprinkle yeast in 1/2 cup warm water
2. combine the 5 cups hot tap water and 7 cups of flour in your mixer (with the paddle) on low speed while you combine the oil, honey, and salt (in that order) in a separate bowl.
3. add the oil, honey, salt mixture into your mixer and continue to mix until everything is well blended.
4. by this time the yeast should have had plenty of time to brew. It should be bubbly and on the top of the water. Add it to the ingredients in your mixer and blend thoroughly.
5. this is where I swap to the bread kneader attachment. Add 5-6 cups of wheat (or white) flour. Let the dough knead on low speed for 10 minutes.
6. during this time, grease 4 bread pans and flour the counter top. Remove dough from the mixer and divide into 4 pieces. It will be kinda sticky, but will easily form into loaves with a little flour. Place dough in pans and let it rise for about 45 minutes. Don't let it rise to much.
7. Bake at 350 for about 40 minutes. (**I start the oven and put the bread in while the oven heats up, and let it bake for 45 minutes)
Don't let anything stand in the way of eating it fresh from the oven.
I love these, and it is fun for kids because they get to dip the "egg rolls" in sauce. And in case you are leery, these are baked, not fried. They are actually really light and healthy.
**I don't add as much hotty hot things (jalapenos, etc.) as the author does.
turkey (or any lunch meat you want)
provolone (I believe you are supposed to use Gouda, but Gouda luck finding it in my grocery store)
thin apple slice
Do it just like you would make a grilled cheese sandwich...
butter outside of the bread. Stack cheese, meat, apple, cheese, bread, and grill.
Cut into four triangles for dainty eating. You don't even add any sauce to these because the cinnamon bread is so moist and stuff.
Sunday, March 6, 2011
Friday, March 4, 2011
Oatmeal Bran Muffins
1 3/4 C boiling water
1 tsp salt
2 C honey
1 qt buttermilk
6 tsp baking soda
2 C Kellogg's All Bran
2 C Kellogg's Bran Buds
1/2 C butter
2 1/2 C flour
2 1/2 C wheat flour
2 C oatmeal
Pour boiling water over bran buds in a separate bowl.
Cream honey and butter in your mixer.
Add eggs, buttermilk, and the now soggy bran buds.
Sift in dry ingredients - salt, soda, flour.
Add the all bran and oatmeal.
Bake at 350 for 15-20 minutes.
These babies are potent but delicious.
Thursday, March 3, 2011
2 Tablespoons Dijon Mustard
3 Tablespoons soy sauce
6 Tablespoons olive oil
1/2 Teaspoon minced garlic (I just threw a little garlic salt in)
Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm. Yum!
Wednesday, March 2, 2011
Tuesday, March 1, 2011
1 pound ground beef
2 cans condensed tomato soup
1/2 cup milk
1 cup shredded cheese, divided
1 cup salsa
tortilla chips or tortillas
Brown ground beef, drain grease. Add soup, milk, salsa, and half of the cheese. In 9x13 pan, spread chips or tortillas. Pour mixture over top, then sprinkle on the remaining cheese. Cover and bake at 400 for 15 minutes.