Sunday, September 20, 2009
This recipe is modified from Allrecipes.
1 pound spicy Italian sausage, casings removed
1 diced onion
1 diced red bell pepper
2 (14.5 ounce) cans diced tomatoes, one drained, and one with liquid
3 (3 ounce) cans tomato sauce
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 pound dry ziti pasta
Handful of fresh mushrooms, coursely chopped
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. In a skillet over medium heat, cook sausage with bell pepper and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease. Add tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta.
3. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti and sauce mixture.
5. Bake for 40 minutes in the preheated oven. Remove and sprinkle top with cheeses. Return to the oven for five minutes.
This was so easy, quick, and very tasty. It's a good after-work meal.
1/2 pkg deli-sliced roast beef
2 bolillo bread rolls (or any other deli bread roll)
1 can French onion soup
1 can beef broth
2 slices provolone cheese
1. Stir together broth and soup in a small pot. Heat over medium heat until piping hot.
2. Halve the bread rolls. Using tongs, dip the roast beef into the soup mixture, then place on bread. Top w/ provolone.
3. Put the sandwiches, open face, into a toaster oven and toast until the cheese is nice and melty
3 pounds bone-in chicken thighs, skinned
1/4 tsp salt
1/8 tsp pepper
1/2 cup water
1/4 cup soy sauce
2 tsp toasted sesame oil
8 taco-sized flour tortillas
1/2 cup bottled hoisin sauce
2 cups prepackaged cole slaw mix (shredded cabbage & carrot)
1. Put chicken in a 3.5-4 quart slow cooker and season w/ salt and pepper. In a small bowl, mix water, soy sauce, and sesame oil. Pour over chicken.
2. Cover and cook on low for 6-7 hours, or on high for 3-3.5 hours
3. Remove chicken w/ a slotted spoon. Skin and debone. Shred chicken meat with two forks and return to the cooker. Heat on low until heated through.
4. Serve by spreading tortillas w/ 1 tbs hoisin sauce. Top w/ chicken and cole slaw mix. Roll up and enjoy!
Sunday, August 2, 2009
I added quite a bit of cayenne and Cajun seasoning.
1/2 cup finely diced onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined
1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
2 tilapia fillets
3 tbs fresh lemon juice
1 tbs butter, melted
1 clove garlic, minced
1 tsp parsley
Salt and pepper to taste
1. Preheat oven to 375. Grease a glass baking dish.
2. In a small bowl, mix together lemon juice, butter and garlic. Place tilapia fillets in baking dish and drizzle with lemon juice mixture. Sprinkle with spices. Bake 30 minutes.
Saturday, June 27, 2009
On my last trip to the grocery store, I found some Italian bread crumbs that were SERIOUSLY good. If they're available where you are, check out Vigo brand.
2 boneless, skinless chicken breasts, pounded to uniform thickness
2 eggs, beaten
Heap of Italian bread crumbs
Jar of pasta sauce
Shredded parmesan cheese
2 slices of mozzarella
1. Preheat oven to 375.
2. Bread chicken by dipping in egg, then breadcrumbs. Make a trip around a skillet with olive oil. Heat oil over medium high until shimmering. Add chicken and cook until mostly done, about 3 minutes per side.
3. Place chicken in a glass baking dish. Cover with as much (or as little!) pasta sauce as you wish. Pop it in the oven for 20 minutes. Take it out, then top with parmesan and mozzarella. Pop it back in for another 5 minutes.
For a quick lunch, I like to boil up 3 eggs, discard two of the yolks, chop them up finely, then add a little mayo, mustard, seasoned salt, and dill. Then I make a sandwich out of it.
First, you need either 2 cubes of chicken bouillon or a can of chicken broth. Put either in a pot big enough to hold your chicken. Add your boneless, skinless chicken and add water until the chicken is just covered. Bring to a boil. Cover, reduce heat, and simmer. Check the temperature after 12 minues. (Seriously, I have boiled chicken for 45 minutes before and decided to check the temp after 15 yesterday and it was already at 190.)
The chicken was tender and juicy- great for chicken salad sandwiches!
Tuesday, June 9, 2009
2 tbsp butter
1 tbsp flour
1 1/4 cups milk
1 1/2 cups shredded cheddar cheese
Seasoned salt and pepper to taste
1. Melt butter over medium-high heat. Add flour and quickly mix.
2. Add milk a little at a time. Bring to boiling.
3. Reduce heat. Add cheese and stir until melted. Season to taste.
Bunch of broccoli, cut into florets
1 tbsp sugar
1 inch of water in a pot
1. Expand nifty thingamajigger. Fill with broccoli. Put inside pot w/ water. Bring water to boiling. Cover. Steam broccoli 6-8 minutes.
Monday, May 25, 2009
An Ommy Noms Original
2 bananas, each cut into 4 sections
2 tbs butter, melted
2 tsp honey
Splash of lemon juice
Brown sugar to top
1. Preheat oven to 350. Combine butter, honey, and lemon juice in a medium bowl. Add banana sections and stir to coat. Place banana pieces in a glass baking dish. Drizzle with remaining glaze. Sprinkle brown sugar on top. Bake for 12 minutes. Serve with whipped cream.
Sunday, May 24, 2009
But there's something about deep-fried, cream-cheese-filled numminess that tells me it's probably not the greatest thing for my thighs. Hence, here is a tried-and-true recipe for non-fried, cream-cheese-filled numminess!
Inspired by Food.com
1 pkg wonton wrappers
1 8 oz pkg light cream cheese (See? It's practically diet food!)
1 can crabmeat, DRAINED
2 bunches green onions, thinly sliced
1. Preheat oven to 350.
2. Mix cream cheese, crabmeat, green onions, and seasonings (to taste) in a small bowl.
3. Spray a muffin tin with cooking spray. Put wonton wrappers in muffin depressions so that they form a little cup.
4. Place a heaping spoonful of crab mixture into each cup. Bake for 12-15 minutes. Edges of the cups should be light brown in color.
(5. Say "you're welcome" to your thighs, which should be thanking you by now.)
Hot dog weiners, sliced into 1/4 inch sections
1. You haven't judged me yet, right?
2. Cook macaroni according to package directions, drain, and set aside. Sautee onion in a smidge of oil until starting to lose crunchiness. Add hot dog pieces. Stir around until onion is done.
3. Pour in spaghetti sauce and continue to stir until sauce is hot. Combine all ingredients.
Melted butter or olive oil
Seasoning of choice
1. Rub your choice of "grease" all over the chicken legs.
2. Sprinkle liberally with seasoning.
3. Bake at 350 degrees for about 40 minutes, turning once. (Check temperature for doneness.)
4. Chow down, baby!
2/3 cup all-purpose flour
5 1/2 cups flaked coconut (ie one regular package)
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk (Eagle brand all the way!)
2 teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
This is a very tasty side dish by Barefoot Contessa. I used two onions and threw in some halved new potatoes. I had been concerned about the Dijon, but it wasn't strong at all.
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves
Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
Wednesday, May 20, 2009
Make sure your avocado isn't super ripe or it will turn to mush in the cooking process.
Avocado-Chicken Stir Fry
|2 boneless skinless chicken breasts, cut into bite-sized pieces|
|2 large, ripe but firm avocados cut into large chunks|
|2 cups snow peas|
|2 cups cremini mushrooms, destemmed and sliced thinly|
|4 bunches green onions, cut into 1 inch sections|
1/2 red bell pepper, thinly sliced
|1/2 cup of chicken broth|
|1/4 cup of soy sauce|
|1 tablespoon cornstarch|
|1 clove of garlic, minced|
1. Combine sauce ingredients in a small bowl and set aside.
2. Coat the bottom of a wok with vegetable oil. Heat oil over medium-high heat until shimmering.
3. Stir-fry chicken until cooked through. Remove and set aside. Add snow peas and cook for 3 minutes. Add mushrooms and bell pepper. Cook until mushrooms are done and snow peas are crisp-tender.
4. Pour off excess oil and liquid. Return chicken to wok. Add sauce, green onions, and avocado chunks. Cook 2-3 minutes until sauce thickens, stirring gently. Serve over rice.
Sunday, April 19, 2009
10 oz bag sliced baby bella mushrooms
1 shallot, thinly diced
Olive oil to cover pan
1/2 tbsp butter
1. Sautee mushrooms in oil over medium to medium high heat. Add shallot and butter during the last 5 minutes of cooking. Season with seasoned salt, pepper, cayenne, and garlic powder to taste.
Pretty easy huh?
Sunday, April 5, 2009
2 boneless, skinless chicken breasts, butterflied
1/2 package light cream cheese
5 canadian bacon medalions, thinly sliced
1 minced garlic clove
Crushed red pepper
1. Preheat oven to 400.
2. Mix all filling ingredients. Stuff into chicken breasts and secure with toothpicks. Sear on stovetop over medium-high heat in a little bit of olive oil on both sides, 2 minutes each.
3. Move pan to oven and bake 25 minutes or until done.
Sunday, March 29, 2009
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/8 teaspoon ground black pepper
1 pound salmon fillet
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.