Sunday, September 28, 2008
It begs an interesting question though. What do you do with those "questionable items" that no one knows if they should be refrigerated or not. Like say....vinegar? Soy Sauce? Worcester? I'm just curious. I keep my vinegars on the shelf. I hope you will still eat at my house!
Saturday, September 27, 2008
I got this recipe on www.allrecipes.com
- 1 1/2 cups milk
- 2 (8 ounce) packages cream cheese, cubed
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon garlic salt
- In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes.
There were four of us and I halved the recipe and still had plenty to spare (though we were being crammed with good food from every angle, so it wasn't that the fondue wasn't de-lish!). I added a little onion powder and pepper and substituted minced garlic for the garlic salt (buy that thing at Costco I tell ya). Also it was a little thick so I added maybe 1/4 C milk extra.
I served with
Red Pepper strips
Cubed french bread
bag the broccoli and go with more bread and apples ! Oh and don't freak if you don't have a fondue pot. I somehow lost the cord of mine so we just ate it from the pan on the stove and it was good, just a little hot!
Friday, September 26, 2008
3-4 chicken breasts
cut up potatoes
2 chicken bouillon cubes
1 TBS chili powder
1 TBS cumin
SO what i do is put the frozen chicken in the bottom of the crockpot and season it with the season all, garlic salt, pepper etc. Then just put in everything else, put enough water in to cover like 2/3 of the food and stir a bit. I cook it on high for about 4-5 hours, but longer is ok, it will just make everything a little more tender. We eat it like a soup with just some dinner rolls. Very Yummy.
Wednesday, September 24, 2008
I got this recipe from everydayfoodstorage.blogspot.com (this is a way fun site by the way if you are wondering what to do with you thirteen cans of powdered milk, etc. Plus they have other novel ideas like making a million pb and j sandwhiches and freezing them for lunches, hello why did I not think of that?).
Chocolate Milk Shake with NO ice cream:-makes two 8-ounce cups
This one I know is hard to believe but it SO delicious! I don't think I'll ever make the kind with ice cream again!
1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder
2 C. Ice
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!
If you want a great variation, that tastes like it is a Jamba Juice "Peanut Butter Moo'd" then add one banana cut into 1 inch slices and 2 spoonfuls of peanut butter. The peanut butter and banana make it even smoother and add such a great complimentary taste.
Go ahead and laugh but when the world ends and there is no ice cream I will be eating chocolate shakes (assuming there is still ice).
Tuesday, September 23, 2008
2 bunches of Romaine lettuce
Grilled chicken breasts
1 ½ cups of Romano cheese
Zaterain’s black bean rice mix (prepared as directed-I add ¾ c. white rice, 1 ½ c. water)
½ bunch fresh cilantro (optional)
2 cans black beans, rinsed
Fresh lime slices (optional)
Chicken Garlic Lime Marinade:
¼ c. olive oil
Juice from 2 fresh limes
6 Tbl. Soy sauce
1 tsp. salt
¼ c. red wine vinegar
1 ½ tsp. black pepper
6 Tbl. Worcestershire sauce
Cloves of crushed fresh garlic
6 boneless, skinless chicken breasts
In a large resealable bag, blend all in the bag. Place the chicken breasts in and shake. Marinade for at least 6 hours. Try not to leave in longer, as the citrus juice will toughen the chicken. Rotate the bag often to get complete sides of chicken.
Rosie’s Tomatillo Dressing:
1 jalapeno pepper
¾ jar of Ranch dressing
2 medium tomatillos cut into bite size
Salt to taste
½ bunch fresh cilantro
Juice from 1 fresh lime
Pour Ranch dressing in blender, add tomatillo pieces and cilantro and jalapeno. Blend on high for about 1 minute or until the sauce is smooth. Pour in lime juice and blend.
Monday, September 22, 2008
Monday, September 15, 2008
- 2 tablespoons butter, melted
- 2 bone-in chicken breast halves, with skin
- 1 teaspoon seasoning salt
- 1 clove garlic, crushed
- 2 thick slices bacon
- 1/2 cup mushrooms, halved
- 1/4 cup heavy cream
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
- Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
- Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Anyway I served it with a spinach salad with Ken's Steakhouse (um...I just looked over and Blaine is actually liking the pan in which I made the chicken, it's that good). Anyway Ken's Steakhouse light Raspberry Walnut vinaigrette, if you don't own it you should. It will help you eat more spinach.
Saturday, September 13, 2008
1 whole chicken boiled (or a few chicken breasts)
1 can cream of chicken soup
8 oz sleeve Ritz crackers, crushed
1/2 C butter
1 Tb poppy seeds
1/2 C sour cream
Mix together cracker crumbs, butter, and poppy seeds. Save 1/2 for topping, mix the other 1/2 in with the chicken, soup, and sour cream. Spread in an 8 x 8 pan and sprinkle with topping. Bake for 20 minutes at 350. Serve over rice. Serves 4. Double recipe for 9 x 13 pan.
We'll call it Ike's Cheesecake and I got the recipe from www.allrecipes.com
- 1 (9 inch) prepared shortbread pie crust ( I made a crust from 9 whole graham crackers processed in food processor and 1/4 cup melted butter and just a dash of sugar, baked on 325 for 15 minutes)
- 2 (8 ounce) packages cream cheese
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- Preheat oven to 325 degrees F (165 degrees C).
- Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
- Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
Friday, September 12, 2008
Mix and bring to a boil:
1 lb boneless skinless chicken breasts
cooked and diced
1 med onion diced
1 Tbs vegetable oil ( for cooking chicken)
2-3 cans white beans ( any kind)
1 can chicken broth
1-2 small cans green chili's- diced
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp pepper
1/4 tsp ceyenne pepper (or less)
Remove from heat and add:
1 cup sour cream
1/2 cup whipping cream (not whipped topping)
simmer until warm and serve immediately. refrigerate leftovers.
This is great on a cold day with crackers or bread and butter.