Ingredients:
Sauce:
2 TBSP flour
1/2 cup of sugar
1 egg
1 cup of pineapple juice (use from can of pineapples)
1. Combine flour and sugar in a medium sauce pan. With a wire whisk stir in pineapple juice and egg. This will help it from forming clumps.
2. Cook over meduim heat until it thickens and boils.
3. Cool to room temperature.
Fruit:
2 cups of graps
2 bananas, sliced
1 can of pineapple chunks or tidbits,
1 can of fruit cocktail, drained (I used the very cherry mixed, since it already had a lot of pineapple)
1 can of mandarin oranges, dained
2 tsp lemon juice.
4. Put fruit together in a medium bowl and toss with lemon juice. This will help your bananas from going brown, so focus on getting them a light coating.
5. Pour sauce over fruit and stir. Refridgerate about 2 hours before serving.
Review:
This was super easy, and it tasted really good. We keep the canned fruit around and we usually have bananas and grapes, so I really just thought, 'oh I have everything, let's make this' and it turned out perfect.
It was a little sweet to serve for dinner if you were having something sweet. We had potatoes and pork chops, so it worked. It would make a good dessert, or fruit topping for cake.
Tuesday, March 3, 2009
Creamy Corn Dip
Ingredients:
1 can of white corn (15.25 ounces)
1 can of yellow corn (15.25 ounces)
1 can of diced tomatoes and green chilis (10 ounces)
1/2 can of black beans (see review)
1 package of cream cheese (8 ounces)
1/2 tsp chili powder
1/2 tsp garlic salt
Chopped fresh cilantro to taste
*I used about 1 TBSP of freeze-dried cilantro and it was perfect. You could use more or less or none if you wanted
Instructions:
1. Preheat oven to 350
2. Drain the corn and tomatoes. Cut cream cheese into 1/2 inch squares
3. In a medium baking dish, mix all ingredients.
4. Bake in preheated oven for 30 minutes or until hot and bubbly.
Serve with tortilla chips.
Review:
The recipe says that it makes 42 servings. Michael and I ate the whole thing with 1 bag of tortilla chips over the course of about 3 days. It was truly that good. I'm bringing this to parties and inviting people over, just to have this. It was SO good.
I didn't have the canned corn, so I subsituted frozen corn. I cooked it in the microwave, and then drained it and added it. It worked just fine. Since I was missing about a cup of corn, I added about 1 cup of black beans and it was delicious! It was thin enough you can add the beans with the corn.
You will make this again and again.
1 can of white corn (15.25 ounces)
1 can of yellow corn (15.25 ounces)
1 can of diced tomatoes and green chilis (10 ounces)
1/2 can of black beans (see review)
1 package of cream cheese (8 ounces)
1/2 tsp chili powder
1/2 tsp garlic salt
Chopped fresh cilantro to taste
*I used about 1 TBSP of freeze-dried cilantro and it was perfect. You could use more or less or none if you wanted
Instructions:
1. Preheat oven to 350
2. Drain the corn and tomatoes. Cut cream cheese into 1/2 inch squares
3. In a medium baking dish, mix all ingredients.
4. Bake in preheated oven for 30 minutes or until hot and bubbly.
Serve with tortilla chips.
Review:
The recipe says that it makes 42 servings. Michael and I ate the whole thing with 1 bag of tortilla chips over the course of about 3 days. It was truly that good. I'm bringing this to parties and inviting people over, just to have this. It was SO good.
I didn't have the canned corn, so I subsituted frozen corn. I cooked it in the microwave, and then drained it and added it. It worked just fine. Since I was missing about a cup of corn, I added about 1 cup of black beans and it was delicious! It was thin enough you can add the beans with the corn.
You will make this again and again.
Wednesday, January 21, 2009
Layered Burrito Casserole
Ingredients:
2 TBSP oil
4 flour tortillas ( I usually get the 8" because they fit in my pie pan the best.)
1/2 lb ground beef
1 onion chopped
1 clove of garlic (or 1/4 tsp garlic powder)
1/2 cup of salsa
4 oz can of chopped green chilis
1 can refried beans
1 cup of shredded cheese
Toppings:
You can use anything you like to dress your burritos or tacos. We recommend: lettuce, tomato, sour cream, guacamole, and olives
Instructions:
1. Heat oil in skillet. Fry tortilla one at a time for about 20 seconds on each side. You do this to keep the tortilla from becoming soggy while you bake the casserole. You want them to just start to turn brown and to feel a little stiff.
2. Brown ground beef until crumbly, add onion and garlic. Cook until soft. Drain.
3. Add salsa, chilis, and beans. Simmer for about 20 minutes.
4. Assemble: Place 1 tortilla in pie plate. Layer with 1/4 of bean mixture. Sprinkle with 1/4 of the cheese. Repeat with remaining tortillas. (you will end up with cheese on top.)
5. Bake at 350 for 20 minutes or until headed all the through and cheese is bubbly.
*** DOUBLE DUTY TIP **** I often double the bean mixture and take the rest of the tortillas and make homemade frozen burritos with them. Just double wrap them in saran wrap and stick them in the freezer. Pull out and microwave for an easy lunch or dinner!
Variation: I have also seen this where you make the ground beef with taco seasoning. Mix the bean mixture omitting the ground beef and layer: tortilla, beans, meat, cheese.
Review:
Pros: Great mexican casserole. We love this and love the leftovers. You can adjust the heat of the burrito by how mild or hot of chilis and salsa you use. This way we can have them very mild (while I'm breastfeeding) or really hot.
Cons: It does take a little work and it seems to be pretty messy to make. Maybe it's just me. Also, I think that the pie pan or dish you use makes a difference. If you use a shallow metal pie pan, the top tends to dry out. You may want to cover it loosely with foil. I usually use a flat-bottom round casserole dish.
Waikiki Chicken
Ingredients:
10 pieces of chicken or approximately 2 lbs. -- I usually use tenders, but you can use this with whatever you want! You can use a whole chicken pieced, or tenders, or breasts, or drumsticks.
1/3 cup melted margarine/butter
3 TBSP honey
1/4 cup soy sauce
1/4 cup pineapple juice
1/2 tsp powdered ginger
Instructions:
1. Whisk ingredients together to form sauce. I use 9x13 pan, and skip the bowl, but whatever you prefer.
2. Place chicken in pan and brush with sauce. (I put them in, and then flip them over and it is fine.)
3. Bake at 350 for 50-60 minutes. If you use smaller pieces of meat, it will get done quicker. I usually cook the tender for 35-40 minutes.
Review:
Pros: Very delicious! This is great with baked potatoes or twice baked potatoes and a veggie. It is very simple and pretty much just throw it in the oven. It has a great taste that isn't to sweet or too salty.
Cons: I usually end up opening a can of pineapple just for this or making some from concentrate. If I was smart I would plan something with pineapple the night before or the night after.
10 pieces of chicken or approximately 2 lbs. -- I usually use tenders, but you can use this with whatever you want! You can use a whole chicken pieced, or tenders, or breasts, or drumsticks.
1/3 cup melted margarine/butter
3 TBSP honey
1/4 cup soy sauce
1/4 cup pineapple juice
1/2 tsp powdered ginger
Instructions:
1. Whisk ingredients together to form sauce. I use 9x13 pan, and skip the bowl, but whatever you prefer.
2. Place chicken in pan and brush with sauce. (I put them in, and then flip them over and it is fine.)
3. Bake at 350 for 50-60 minutes. If you use smaller pieces of meat, it will get done quicker. I usually cook the tender for 35-40 minutes.
Review:
Pros: Very delicious! This is great with baked potatoes or twice baked potatoes and a veggie. It is very simple and pretty much just throw it in the oven. It has a great taste that isn't to sweet or too salty.
Cons: I usually end up opening a can of pineapple just for this or making some from concentrate. If I was smart I would plan something with pineapple the night before or the night after.
Wednesday, January 14, 2009
Ham Fried Rice
Ingredients:
1 TBSP butter
1/4 cup chopped onion
1/4 cup green pepper chopped
1-2 cups of stir fry vegetables
1 cup of diced ham
2 -4 TBSP soy sauce
4 cups of cooked rice (2 cups uncooked, don't over cook)
1-2 eggs beaten
Instructions:
1. In a large skillet (and it means large) melt butter. Saute onions and green pepper until soft. Add stir fy veggies and fry until soft.
2. Add remaining ingredients except egg. Cook over low heat for 10 minutes, stirring frequently until everything is mixed up.
3. Stir in eggs and cook 2-3 minutes longer until egg is done and mixture sticks together.
Review:
Pros: This is a really easy, see what's in the fridge recipe. You can mix in vegetables that you like or have in the fridge. Plus, it's a great way to sneak in more vegetables (This is a regular thing I am always trying to do at our house.) I usually serve this by itself or with a salad and bread.
Cons: Sometimes it's hard to get the egg just right so it stick together. I usually end up adding 2 eggs, sometimes 3, if I have medium eggs. We like ours pretty sticky. Also, it doesn't reheat up quite the same, so sprinkle a little water on it before you zap it.
1 TBSP butter
1/4 cup chopped onion
1/4 cup green pepper chopped
1-2 cups of stir fry vegetables
1 cup of diced ham
2 -4 TBSP soy sauce
4 cups of cooked rice (2 cups uncooked, don't over cook)
1-2 eggs beaten
Instructions:
1. In a large skillet (and it means large) melt butter. Saute onions and green pepper until soft. Add stir fy veggies and fry until soft.
2. Add remaining ingredients except egg. Cook over low heat for 10 minutes, stirring frequently until everything is mixed up.
3. Stir in eggs and cook 2-3 minutes longer until egg is done and mixture sticks together.
Review:
Pros: This is a really easy, see what's in the fridge recipe. You can mix in vegetables that you like or have in the fridge. Plus, it's a great way to sneak in more vegetables (This is a regular thing I am always trying to do at our house.) I usually serve this by itself or with a salad and bread.
Cons: Sometimes it's hard to get the egg just right so it stick together. I usually end up adding 2 eggs, sometimes 3, if I have medium eggs. We like ours pretty sticky. Also, it doesn't reheat up quite the same, so sprinkle a little water on it before you zap it.
Tortellini Soup
Ingredients:
1lb Italian Sausage
2 cloves of garlic, minced
1/2 cup of water
3 cans of chicken broth (approximately 6 cups)
1/2 cup apple cider
1 can chopped stewed tomatoes (I usually get the italian style ones)
1 can tomato sauce (8 oz)
1 cup of sliced carrots
1 tsp dried basil leaves
1 tsp oregano
2 medium zucchinis grated or sliced (I usually grate it)
1 8-10 oz package of chees tortellini (I get the frozen ones)
2 TBSP parsley
Instructions:
1. Brown sausage, garlic and onion in a large soup pot.
2. Add remaning ingredients except zucchinis, tortellini and parsley. Simmer 30 minutes.
3. Stir in the last 3 ingredients. Simmer another 30 minutes.
Add more broth if it gets to thick. Serve with fresh grated parmesan cheese.
Review:
Pros: This is something my aunt makes, and we absolutely love it. Michael hates soup, but this is something he loves. It's really quite easy to make and pretty hard to mess up. (Believe me, I tried) Plus, it's a great way to add a few veggies and it is pretty healthy. It makes a big batch, so I often freeze half of it and save it for later.
Cons: It does take an hour to make. And I don't always have everything on hand, so I usually have to plan ahead.
1lb Italian Sausage
2 cloves of garlic, minced
1/2 cup of water
3 cans of chicken broth (approximately 6 cups)
1/2 cup apple cider
1 can chopped stewed tomatoes (I usually get the italian style ones)
1 can tomato sauce (8 oz)
1 cup of sliced carrots
1 tsp dried basil leaves
1 tsp oregano
2 medium zucchinis grated or sliced (I usually grate it)
1 8-10 oz package of chees tortellini (I get the frozen ones)
2 TBSP parsley
Instructions:
1. Brown sausage, garlic and onion in a large soup pot.
2. Add remaning ingredients except zucchinis, tortellini and parsley. Simmer 30 minutes.
3. Stir in the last 3 ingredients. Simmer another 30 minutes.
Add more broth if it gets to thick. Serve with fresh grated parmesan cheese.
Review:
Pros: This is something my aunt makes, and we absolutely love it. Michael hates soup, but this is something he loves. It's really quite easy to make and pretty hard to mess up. (Believe me, I tried) Plus, it's a great way to add a few veggies and it is pretty healthy. It makes a big batch, so I often freeze half of it and save it for later.
Cons: It does take an hour to make. And I don't always have everything on hand, so I usually have to plan ahead.
Wednesday, December 10, 2008
Meatloaf Dinner
Ingredients:
2lbs ground beef
2 eggs
1/2 cup ketchup
3/4 cup warm water
3 TBSP brown sugar
1-2 TBSP worschestershire sauce
1 package of onion soup mix
1 1/2 cups dry bread crumbs
4 potatoes
6 carrots
1 medium onion
salt and pepper
Instructions:
1. Beat eggs in bowl. Mix in ketchup, warm water, brown sugar, worchestershire sauce, onion soup mix and bread crumbs. Let sit until liquid is absorbed.
2. Add ground beef and mix until well blended. If you are like me, I hate using my hands. Use a potatoe smasher.
3. Form into a loaf and place into a 9 x 13 pan lined with foil. Bake at 350 for 30 minutes.
4. Scrub potatoes and quarter. (like for smashed potatoes, but with skins) Cut carrots in half and slice onion. Arrange potatoes, carrots, onions around meat loaf, sprinkle with salt and pepper. Seal with foil and bake for 1 1/2 hours.
Review:
Pros: Easy. Great one dish meal. I made the meatloaf, then cleaned up and chopped up the potatoes, carrots and onion and then pulled it out. It might not have been a full 30 minutes, but the top was done. It reminds me of a tin foil dinner.
Cons: I thought there was alot of ground beef for one loaf, so I actually ended up freezing half of the ground beef mixture. Which is fine, because it's pre-made for next time.
Approximate cost: $6-8 (depending on price of meat) I'm working on making an cost sheet for ingredients to make determining the cost better.
2lbs ground beef
2 eggs
1/2 cup ketchup
3/4 cup warm water
3 TBSP brown sugar
1-2 TBSP worschestershire sauce
1 package of onion soup mix
1 1/2 cups dry bread crumbs
4 potatoes
6 carrots
1 medium onion
salt and pepper
Instructions:
1. Beat eggs in bowl. Mix in ketchup, warm water, brown sugar, worchestershire sauce, onion soup mix and bread crumbs. Let sit until liquid is absorbed.
2. Add ground beef and mix until well blended. If you are like me, I hate using my hands. Use a potatoe smasher.
3. Form into a loaf and place into a 9 x 13 pan lined with foil. Bake at 350 for 30 minutes.
4. Scrub potatoes and quarter. (like for smashed potatoes, but with skins) Cut carrots in half and slice onion. Arrange potatoes, carrots, onions around meat loaf, sprinkle with salt and pepper. Seal with foil and bake for 1 1/2 hours.
Review:
Pros: Easy. Great one dish meal. I made the meatloaf, then cleaned up and chopped up the potatoes, carrots and onion and then pulled it out. It might not have been a full 30 minutes, but the top was done. It reminds me of a tin foil dinner.
Cons: I thought there was alot of ground beef for one loaf, so I actually ended up freezing half of the ground beef mixture. Which is fine, because it's pre-made for next time.
Approximate cost: $6-8 (depending on price of meat) I'm working on making an cost sheet for ingredients to make determining the cost better.
Subscribe to:
Posts (Atom)
