Thursday, February 28, 2013

No Knead Skillet Bread

This recipe comes from my friend Kathryn who was kind enough to pass along the recipe.  Kathryn made this at a recent play date and everyone was dying to try it.  I was eyeballing it the whole time she was cooking and could not wait to dive in.  Definitely the hit recipe of the play date!

  • 3 cups flour
  • 3/4 tablespoons yeast
  • 3/4 tablespoons Epsom salt
  • 1.5 cups warm water
  • 1 teaspoon canola oil
  • garlic salt, to taste
  • Italian seasoning, to taste

Directions:  Mix all ingredients until evenly combined.  Dough will be wet and gooey!  Let rise  covered for at least 2 hours, refrigerate after 12.  Add oil to skillet over medium/low heat.  Spread 1/2 of the dough into a flat circle,  place in skillet and sprinkle with garlic salt and Italian seasonings.  Cover and cook for 10 minutes on each side.  You can save the dough in the refrigerator for up to two weeks.

Wednesday, February 27, 2013

Chicken Pad Thai

I love Pad Thai with all my heart!  It is sweet, spicy and DELICIOUS.  My husband and I always order it and it never changes; his chicken star 4, mine chicken star 2!!  Did I mention that he always douses it with additional siracha?  I was impressed with this recipe and really enjoyed it.  It was not quite the same as the restaurants, but each restaurant varies in flavor anyways.  I will definitely be making this again and I will post any updates with recipe changes. 
Ingredients for Sauce:
  • 1/4 cup white vinegar
  • 1/3 cup fish sauce
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon peanut butter
  • 1 tablespoon hoison
  • 1/2-1 tablespoon siracha

Ingredients for Pad Thai:
  • 1 box Pad Thai Noodles
  • 2 thin chicken breasts, thinly sliced strips (slightly freeze before slicing strips)
  • 3 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 3 stems green onions, diced
  • 1 cup tofu, diced
  • 2 eggs
  • peanuts, crushed
  • lime wedges

Directions:  Bake chicken for 10 minutes at 350 degrees and boil noodles according to package directions.  Simmer all sauce ingredients in a small saucepan until thoroughly mixed and set aside.  Heat oil in wok or large skillet and add onions, garlic and red pepper.  Mix in tofu and noodles.   Add in eggs and thoroughly mix until cooked.  Add chicken and 1/2 the sauce and stir everything together.  Give it a taste and add more sauce if needed.  Top with peanuts, additional green onions and lime. 

Tuesday, February 26, 2013

Mexican Jambalaya

Wasn't really quite sure what to call this dish, so Mexican Jambalaya it is.  My husband does not like bell peppers however, he loves the filling of stuffed peppers.  This was my attempt at satisfying his craving for pepper less stuffed peppers.  MISSION ACCOMPLISHED!

  • 1 lb ground beef
  • 1 cup white rice, cooked
  • 1 16 OZ jar salsa, I use Pace Picante
  • 1 small can, diced green chilies
  • 1 can diced tomatoes
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • green onions for garnish
  • cheese for garnish

Directions:  Brown beef in a large skillet over medium heat.  Add all remaining ingredients and let simmer over medium heat, stirring occasionally for 10 minutes.  Garnish with cheese and onions.

Chocolate Chip Cookies

These were absolutely amazing.  I knew this recipe would be a winner because the recipe stated, "cake like chocolate chip cookies."  I had to make a couple changes to the original recipe because I only had self rising flour.  If you only have regular flour use the same amount and add 1/2 teaspoon baking soda in 1 tablespoon hot water. 

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups self rising flour
  • 1/2 cup butter, softened
  • 1-2 cups chocolate chips (I usually use about 1 1/2 cups)
  • 1/2 teaspoon vanilla
  • 1/2 cup nuts, optional
Directions:  Preheat oven to 350 degrees.  Cream sugars and butter together.  Mix in eggs, vanilla and flour until thoroughly mixed.  Gently fold in chips and nuts.  Drop by the tablespoon on greased cookies sheet and bake for 9 minutes. 

Monday, February 25, 2013

Oven Cheddar Ranch Potatoes

These were absolutely AMAZING.  I am having so much fun working my way through my families recipes.  The original recipe called for 1 envelope dry onion soup mix in which I didn't have, so I used a ranch packet and added some cheddar cheese for good measure!  DELICIOUS!

  • 3 small russet potatoes, thinly sliced
  • 1/2 cup butter, thinly sliced
  • 1 envelope ranch dressing mix
  • 1/2 cup shredded cheddar cheese

Directions:  Preheat oven to 350 degrees.  Place potatoes into a foil lined baking dish.  Top with ranch, butter, then cheese and wrap edges adding additional foil if needed to cover.  Bake for 45 minutes.

Sunday, February 24, 2013

Creamy Chicken Alfredo Rigatoni

Whenever I make any kind of cream sauce pasta my husbands only critique is, this needs more sauce.  I can deal with that.  This recipe is so rich, creamy and heavy!!  For all of you out there who love lots of sauce, this is for you. 
  • 1 box Rigatoni
  • 3 chicken thinly sliced chicken breasts, slightly pounded flat
  • 1 quart heavy cream
  • 3 cups Parmesan cheese
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 3 garlic cloves, minced
  • Italian seasoning, to taste
  • salt and pepper, to taste

Directions:  Boil noodles according to package directions.  In a large skillet melt one tablespoon butter with one clove minced garlic.  Saute chicken in butter about 3 minutes on each side adding your desired amount of seasonings to each side and set aside.  In the same skillet melt the remaining butter with garlic and slowly stir in flour to form a roux.  Slowly stir in heavy cream and cheese and bring to a slight simmer and remove from heat.  Taste the sauce and add any extra salt, pepper, and Italian seasonings at this time.  Pour sauce over noodles and serve with chicken on top!

Friday, February 22, 2013

Crockpot French Dip II

This is my second recipe for French Dip and it was just as tasty.  My first recipe is just as delicious however, this one was easier to throw together.  Every time I make this I always ask myself, "why don't I make this more often?"  We also added yellow mustard to ours and it was delicious!

  • 1 beef chuck roast
  • 1 can beef consomme
  • 1 can french onion soup
  • provolone cheese
  • hoagie rolls

Directions: Add roast to crock pot and top with consomme and soup.  Cook on low for 8-10 hours or high for 5-7 hours. When finished shred meat and let sit in juice, place two cheese slices on each hoagie roll and broil until melted.  Add juice from crockpot to individual dipping cups, place shredded meat on hoagie rolls and serve. 

Thursday, February 21, 2013

Rasberry BBQ Chicken

I was having a really hard time finding an attractive way to take this picture, this was the best I could manage.  I am addicted to pork tenderloin with fruit preserves, so I decided to change it up a bit with chicken.  My husband and I both really enjoyed this and I can not wait to try it this summer on the grill.

4 chicken breasts, thinly sliced
1/4 cup BBQ sauce, your favorite
1 cup seedless raspberry preserves
1 tablespoon balsamic vinegar
1 tablespoon mustard powder

Directions:  Preheat oven to 350 degrees.  Place chicken breasts in a greased casserole dish  In a medium sauce pan heat the remaining ingredients over medium heat for about two minutes.  Pour over chicken and bake for 20-30 minutes, until no longer pink inside.  Let sit for 5 minutes before serving.

Wednesday, February 20, 2013

Ginger Broccoli Beef

I was so in love with the beef from my Thai Beef Noodles, I was dying try Broccoli Beef with it.  This is one of my favorite dishes to order from Teriyaki places and now I can make it from home.   

1 lb sirloin steak
  • 1 lb sirloin steak, thinly sliced (Place in freezer to slightly freeze before cutting, makes it so much easier)
  • 1 large head broccoli, chopped
  • 3 stalks green onion, chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1/4 cup beef broth
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon ginger, zested
  • siracha, to taste

  •  Directions:  Mix together soy sauce and ginger, place in Ziploc bag with sliced steak and marinate for an hour or so.  Heat 1 tablespoon olive oil and sesame oil in a large skillet. Saute garlic, 3/4 of onions and add beef strips, cook on both sides for about a minute or two. Cooking time will depend on how well you like your beef. Remove beef from heat and set aside.  Add chopped broccoli to skillet and coat evenly with broth and oyster sauce.  Bring to a simmer and remove from heat, add beef, serve over rice and top with remaining onions.

    Thursday, February 14, 2013

    Cheddar Stuffed Cheeseburgers

     Once again Pinterest has given me another fantastic idea.  I came across a recipe for Caresse stuffed burgers and I immediately knew I was going to try it with cheddar.  How can you go wrong with more cheese on a burger?  Well, you cant!!  This was amazing. 

    1 lb ground beef (1/2 pound burgers each!!)
    1/2 tablespoon Worcestershire
    1/2 tablespoon A-1
    Cheddar cheese, thickly sliced and desired amount
    Cheddar cheese, thin sliced and desired amount
    seasoning salt and pepper, to taste

    Directions:  Mix ground beef, Worcestershire, A-1, seasoning salt and pepper together.  For 4 individual patties and flatten.  Add thick cheese slices to two  of the patties (shown below.)  Place remaining patties over the top and mold together.  Heat skillet over medium heat and lightly coat with non stick spray. Add patties and cook for about 4 minutes on each side adding remaining cheese slices for the last minute to melt.

    Wednesday, February 13, 2013

    Thai Beef Noodles

    The BEEF is incredible!!!  I was seriously impressed with myself.  My husband was not a big fan of the noodles and suggested I use Ramen noodles next time.  (He thought they were sticky, I liked them!) If you are not a fan of noodles, you should definitely make the beef and serve over rice. 

    • 1 lb sirloin steak, thinly sliced (Place in freezer to slightly freeze before cutting, makes it so much easier)
    • 1 package Thai rice noodles
    • 1 package frozen stir fry vegetables
    • 2 tablespoons sesame oil
    • 1 tablespoon olive oil
    • 2 cups beef broth
    • 1/4 cup soy sauce
    • 1 tablespoon oyster or hoison sauce
    • 1 clove garlic, minced
    • 1/4 teaspoon ginger, zested
    • siracha, to taste

    Directions:  Mix together soy sauce and ginger, place in Ziploc bag with sliced steak and marinate for an hour or so.  Prepare noodles according to package directions, make sure to strain and rinse properly. Return noodles to pot and coat with 1 tablespoon sesame oil.   Heat 1 tablespoon olive oil and sesame oil in a large skillet.  Saute garlic and add beef strips, cook on both sides for about a minute or two.  Cooking time will depend on how well you like your beef.  Remove beef from heat and set aside.  Add vegetables to skillet and saute for a couple minutes, add broth and hoison/oyster sauce and bring to a boil. Remove from heat and toss in noodles and top with beef. 

    Valentine Cookies

    Logan is going to his first ever Valentines Day Party tomorrow!!!!  I need to bring a treat, So I decided on these amazing treats.  If you follow my blog, you know I love me some Cake Cookies!  I had all the ingredients on hand so ready, set, boom...

    • 1 box white cake mix
    • 1 stick butter, melted
    • 1 egg
    • 1 teaspoon vanilla
    • 3 Tbsp flour
    • 1/4-1/2 cup sprinkles
    Directions:  Preheat oven to 350 degrees. Mix all ingredients except sprinkles until smooth. Roll batter into 1 inch balls and roll in the sprinkles. Place on cookie sheet, bake for 8 minutes and let cool on cookie sheet.

    Tuesday, February 12, 2013

    Orange Juice Apples

    As I was browsing Pinterest today I came across this post and immediately tried it.  I am a avid juicer, so I always have apples and oranges around.  I always buy a huge bag of red delicious apples from costco however, I am not a huge fan of eating them raw, I prefer fuji or honeycrisp.  When I saw this I decided to cup up an apple and juice an extra orange.  This is definitely a winner and I think I can even get my hubby to eat more apples!

    • 1 apple, thinly sliced
    • 1 orange, juiced
    Directions:  Place apples and juice in a ziploc bag, soak for about 30 minutes and serve!

    Monday, February 11, 2013

    Peach Glazed Pork Tenderloin

    Another Pork Tenderloin winner!!  This is very similar to my Orange Marmalade Pork Tenderloin, and I actually prefer by a pinch.  The sauce is simply amazing and I have been pondering many other uses for it. 

    • 1 lb pork tenderloins
    • 1 18oz jar peach preserves
    • 2 tablespoons Worcestershire
    • 2 tablespoons apple juice
    • salt and pepper, to taste

    Directions:  Preheat oven to 350 degrees.  Combine peach preserves, Worcestershire and apple juice in a medium saucepan.  Heat over medium heat until blended, stirring occasionally.  Place tenderloins in a lightly greased baking dish and sprinkle with salt and pepper.  Pour sauce over tenderloins and cover pan with foil.  Bake for one hour and let stand for 5-10 minutes before serving.

    Sunday, February 10, 2013

    Easy Peasy Fish Tacos

    This is by far the easiest and most delicious dinner EVER!  It is not something I make often, however, I am in awe every time.  I have also made it with breaded shrimp and regular tilapia fillets. 

    • 6-8 breaded Cod Fillets (I used the kind from Costco)
    • Tortilla, small
    • 1 package coleslaw with dressing mix
    • 1/4 teaspoon lemon pepper
    • 1/4 teaspoon cayenne pepper or paprika
    • shredded cheese
    • avocado

    Directions:  Bake Cod according to package directions.  In a large bowl add coleslaw, dressing, lemon pepper, and cayenne pepper.  Mix thoroughly, coating evenly.  Heat tortillas over medium heat on skillet and add Cod, slaw, cheese, and avocado to tortilla. 

    Thursday, February 7, 2013

    Oven Roasted Baby Back Ribs

    I was searching through a cookbook the other day and came across this recipe however, the recipe called for cumin, not curry.  I was in a hurry and grabbed the curry on accident and didn't want to bother juicing another orange so I went for it.  Lots of good things are discovered on accident, right?  I have never been a fan of anything with curry in it, but these were scrumptious.  I was asking my husband how I should photograph the ribs, and his response, "Jenga Style."
    • 2 lbs baby back ribs, cut
    • 1 orange, juiced
    • 1/3 cup soy sauce
    • 1/2 cup brown sugar
    • 1 teaspoon curry powder

    Directions-   Combine juice, soy sauce, curry and brown sugar in large Ziploc bag.  Shake bag to dissolve brown sugar and marinate ribs for about 2 hours.  Preheat oven to 325 degrees.  Place ribs in a lightly greased shallow baking dish and bake for 45 minutes.  Remove from oven, flip ribs and continue baking for another hour.

    Wednesday, February 6, 2013

    Andouille Sausage Pasta

    For my birthday last year my husband surprised with dinner at The Crab Pot, after many not so subtle hints.  We had lots of fun but were disappointed with the food.  However, we both LOVED the sausage.  This pasta is creamy, savory, and full of flavor.  I literally said, "this is so good" every bite. 

    • 1 package Andouille Sausage (4 links), sliced in circles
    • 1 box bow farfalle pasta (bow tie)
    • 1 1/2 cups Parmesan cheese
    • 1/2 small sweet onion, finely diced
    • 1 clove garlic, minced
    • 1 pint heavy whipping cream
    • 4 tablespoon butter
    • 2 tablespoons flour
    • 1 1/2 teaspoon blackened seasoning
    • 1/4 teaspoon paprika
    • 1/8 teaspoon cayenne pepper 
    Directions:  Cook pasta according to package directions.  In a large skillet melt one tablespoon butter over medium heat and saute garlic and onion until tender, add sausage and saute until heated through.  Add remaining butter and sprinkle with flour.  Slowly add cream, cheese, and seasonings stirring constantly.  Finally add pasta and coat evenly, serve and enjoy.

    Tuesday, February 5, 2013

    Chicken Teriyaki Yakisoba

    I came across this recipe for baked teriyaki chicken and I immediately started to crave yakisoba.  Why not combine the two?  I absolutely love yakisoba and its always the first thing I order when trying a new teriyaki joint.  This came together so fast and was a huge hit with the hubby.
    Teriyaki Chicken
    • 2 chicken breasts
    • 1 tablespooncornstarch
    • 1 tablespoon cold water
    • 1/2 cup sugar
    • 1/2 cup soy sauce
    • 1/4 cup apple cider vinegar
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon fresh ground ginger
    • 1/4 teaspoon pepper
    • 1/4 teaspoon red pepper flakes (optional)
    Yakisoba Noodles

    • 1 package yakisoba noodles
    • 1 14oz bag frozen stir fry vegetables
    • 1 tablespoon sesame oil

    Directions:  Preheat oven to 350 degrees.  In a small saucepan add all teriyaki chicken ingredients except the chicken. Bring to a boil over low heat until sauce thickens, stirring frequently.  Place chicken breasts in a greased casserole dish and pour sauce over.  Bake for 20 minutes covered, flip chicken, and bake for another 15 minutes covered.  Cut cooked chicken into strips and place back in sauce.  In a large skillet add sesame oil and saute frozen vegetables until soft, add noodles, and chicken with sauce.  Toss everything together and serve.


    Monday, February 4, 2013

    Baked Sausage Ziti

    Hands down my favorite pasta dinner dish!  It's filled with cheese, what's not to love?  This is also my favorite freezer meal to prepare, here is the link to my previous post on freezer meals.  For about $12 I have 4 dinners with bread freezer pans, 2 if I use 8x8 freezer pans. 

    • 1 lb ground Italian sausage
    • 1 box ziti
    • 2 jars favorite pasta sauce
    • 1 can diced tomatoes, drained
    • 8 slices provolone cheese
    • 1 cup sour cream
    • 1 bag Italian style cheese
    • 1/2 small sweet onion, finely diced
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon red pepper flakes, optional
    • 1 tablespoon Olive oil

    Directions:  Bring large pot of water to boil.  Add pasta and cook for 7-8 minutes until al dente. Drain and add back to pot with olive oil. In a large skillet brown onion and sausage over medium heat.  Stir in spaghetti sauce, tomatoes, seasonings, and add sauce to noodles.  Spray casserole dish or freezer tins with cooking spray. Layer as directed:  1/4 Pasta mixture, 4 slices provolone cheese, 1/2 sour cream, Italian cheese, 1/4 noodle mixture, and top with itialian cheese. (These instructions are for 2 8x8 pans)  If cooking the same day bake covered for 20 minutes and uncovered for 5-10 minutes.


    To freeze:  Cover with tin foil, label and freeze. Defrost completely before baking and bake as directed above.

    Friday, February 1, 2013

    Baked Tacos

    Have I mentioned how much I love Pinterest?  I am always finding delicious recipes and dinner ideas.  I came across this one and decided to give it a try, since I was making regular tacos anyways this week.  I love tacos, but tacos with melted cheese are to die for.  I did bake the corn tortillas like she did in the link and I was not a huge fan, so next time I will just buy the flat bottom taco shells. 

    • 1 package flat bottom taco shells
    • 1 lb ground beef
    • 1 can refried beans
    • 1 4oz can diced green chilies
    • 1/2 small sweet onion, diced
    • 1 can diced tomatoes, drained
    • 1 packet taco seasoning
    • 1 cup shredded cheese
    • Favorite Toppings
    Directions:  Preheat oven to 400 degrees.  In a large skillet brown beef with chilies and onions.  Season beef and stir in tomatoes and refried beans.  Spoon mixture into each taco shell and place into a 9x13 baking dish.  Sprinkle tacos with cheese and bake for about 10 minutes.  Add your favorite toppings and serve.

    Crock Pot Grape Jelly Meatballs

    For a little while in High School I thought I wanted to become a caterer.  My Mom, being the intelligent woman she is, came up with the idea of having me cater my sisters graduation party.  I had so much fun finding recipes and preparing for her big day, but I realized it was not the career path for me.  A co worker or mine at the time gave me this recipe and I have been making them ever since.

    • 2 12 oz jars Heinz chili sauce
    • 1 32 oz jar grape jelly
    • 1 bag frozen meatballs (around 80 or so)

    Directions:  In a medium sauce pan heat chili sauce and jelly until smooth, stirring frequently. Add meatballs to crock pot and cover with sauce.  Cook on low for 3-4 hours.