Baked Beans
Cook 2 strips of bacon, break up into pieces.
Keep bacon grease, saute’ 1 tsp chopped onion. Mix 1 can pork & beans, ¼ cup ketchup, 1 tbsp brown sugar, 1 squirt worchestshire sauce, mix and simmer for 30 min.
Friday, November 12, 2010
Corn Bread Dressing (a southern meal)
This is a Thanksgiving Day favorite! Way better than your usual "stuffing"...lol
**Corn Bread Dressing**
Quaker corn meal- make as directed for easy cornbread – only do flour ¾ cup & cornmeal 1 ¼ cup, no sugar, Yes salt and everything else. Cook, break up when cool.
Simmer ½ chopped onion with 2 sticks of butter on low heat.
Mix cornbread and onions. Add 2 tsp sage, salt, pepper, 2 cans c/chicken soup & 1 ½ can water. Mix together. It’s fairly runny…taste…see if needs more salt, pepper, etc. Place in 9x13 pan 350 for 1 hour.
Kylee's Cream Corn (from Tracy Doyle)
Kylee's Cream Corn
20 oz. frozen baby white corn
1/2 pint liquid whipping cream
1/2 pint liquid half and half cream
you can use milk if you want
1 tsp salt
2 Tbsp sugar
pinch of white pepper or cyan pepper
Bring to a boil and simmer for 5 min.
Blend in a separate bowl;
2 Tbsp butter - melted
2 Tbsp flour
Combine to the corn mixture, to thicken
Pour into casserole dish and sprinkle the top with parmesan cheese and broil (just to brown the dish)
20 oz. frozen baby white corn
1/2 pint liquid whipping cream
1/2 pint liquid half and half cream
you can use milk if you want
1 tsp salt
2 Tbsp sugar
pinch of white pepper or cyan pepper
Bring to a boil and simmer for 5 min.
Blend in a separate bowl;
2 Tbsp butter - melted
2 Tbsp flour
Combine to the corn mixture, to thicken
Pour into casserole dish and sprinkle the top with parmesan cheese and broil (just to brown the dish)
Spanish Rice Mix
Spanish Rice Mix
4 cups uncooked rice
1tsp salt
1 tbsp chili powder
2 tsp cumin
Combine evenly. Store in airtight container.
To Cook:
1 cup rice mix
2 cups cold water
1tbsp butter
Combine, boil, cover and reduce heat. Cook 20 min until no liquid.
Stuffed Mushrooms
Stuffed Mushrooms
1 lb sausage, hot, browned
Cream cheese, brick
2-3 pkg of mushrooms
Brown sausage, drain grease, stir in cream cheese. Stuff into mushrooms. 350 for 20-40 min.
Mrs. Cubbisons' Easy Sausage & Cranberry Stuffing
I made this stuffing last year and it was DELICIOUS!! I can't wait to make it again this year!
1 c. dried cranberries
1/2 c. apple juice
1/2 c. chicken broth
1 lb uncooked breakfast or mild sausage
2 c. diced, fresh celery
1 c. diced, fresh onion (I omitted this b/c Jesse doesn't like onions!)
1 to 1 1/2 c. chopped pecans (optional)
3/4 c. chicken broth.
10 oz pckg Mrs. Cubbison's Herb Seasoned Cube Stuffing
Place dried cranberries, apple juice, and 1/2 c. chicken broth into small glass bowl; microwave uncovered on high for 2 minutes. Stir and place to the side.
Preheat oven to 350 degrees. In a large non-stick pot brown sausage, breaking up and stirring frequently until browned. Reduce heat to low, add fresh veggies and saute until veggies are tender (about 3-4 minutes). Add chopped pecans, soaked cranberries (including liquid) and 3/4 c. chicken broth. Stir and remove from heat. Fold in entire content of Mrs. Cubbisons Herb seasoned cube stuffing until well combined and spoon mixture into baking a dish that has been sprayed with pam. OR stuff in turkey,
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered.
Makes 10-12 servings.
Adapted from www.mrscubbisons.com
1 c. dried cranberries
1/2 c. apple juice
1/2 c. chicken broth
1 lb uncooked breakfast or mild sausage
2 c. diced, fresh celery
1 c. diced, fresh onion (I omitted this b/c Jesse doesn't like onions!)
1 to 1 1/2 c. chopped pecans (optional)
3/4 c. chicken broth.
10 oz pckg Mrs. Cubbison's Herb Seasoned Cube Stuffing
Place dried cranberries, apple juice, and 1/2 c. chicken broth into small glass bowl; microwave uncovered on high for 2 minutes. Stir and place to the side.
Preheat oven to 350 degrees. In a large non-stick pot brown sausage, breaking up and stirring frequently until browned. Reduce heat to low, add fresh veggies and saute until veggies are tender (about 3-4 minutes). Add chopped pecans, soaked cranberries (including liquid) and 3/4 c. chicken broth. Stir and remove from heat. Fold in entire content of Mrs. Cubbisons Herb seasoned cube stuffing until well combined and spoon mixture into baking a dish that has been sprayed with pam. OR stuff in turkey,
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered.
Makes 10-12 servings.
Adapted from www.mrscubbisons.com
Friday, November 5, 2010
Apple & Cranberry Jello Salad Recipe
8 yellow delicious apples
1 bag fresh cranberries
2 cups sugar
1 can drained, crushed pineapple
2 boxes strawberry jello
1 box cranberry jello
2 1/2 c. hot water
Grind the cranberries with the apples and set aside. You can use a food processor to chop the fruit fairly fine but maintain it in a chunky state.
Dissolve the sugar and jello in water in a pan over a medium heat. Remove from heat and add the fruit. Transfer to a serving bowl and chill for five hours or overnight. Serve chilled.
* I made this last year and it was delicious as a side or as a sauce for the turkey.
Adapted from www.jellorecipes.net
1 bag fresh cranberries
2 cups sugar
1 can drained, crushed pineapple
2 boxes strawberry jello
1 box cranberry jello
2 1/2 c. hot water
Grind the cranberries with the apples and set aside. You can use a food processor to chop the fruit fairly fine but maintain it in a chunky state.
Dissolve the sugar and jello in water in a pan over a medium heat. Remove from heat and add the fruit. Transfer to a serving bowl and chill for five hours or overnight. Serve chilled.
* I made this last year and it was delicious as a side or as a sauce for the turkey.
Adapted from www.jellorecipes.net
Tuesday, November 2, 2010
Potato Soup
This doesn't fit with the theme, but I got this recipe from my friend Tara and it was so good!
Potato Soup
Bake 3 large potatoes in foil at 350 degrees for 1 1/2 hours. Cool , peel and cut in cubes. (I actually peeled and cubed the potatoes and cooked them in the microwave until they were really soft. Much faster.)
Sauté 1/2 cup finely chopped onion in 2 TBSP. of butter.
In a large pan melt 1/2 cube butter, add 1/3 cup of flour. Mix, let cook until bubbly. Slowly add 3 cups milk. Use wire whisk and cook until looks smooth. Add faired onions and potatoes. Add 3 cubes chicken bouillon. Add 2 cups heavy cream (I used half and half) and 8 ounces Velveeta cheese. Cook on low heat until cheese is melted. Salt and pepper to taste. Do not boil, let simmer on low heat.
Sauté 1/2 cup finely chopped onion in 2 TBSP. of butter.
In a large pan melt 1/2 cube butter, add 1/3 cup of flour. Mix, let cook until bubbly. Slowly add 3 cups milk. Use wire whisk and cook until looks smooth. Add faired onions and potatoes. Add 3 cubes chicken bouillon. Add 2 cups heavy cream (I used half and half) and 8 ounces Velveeta cheese. Cook on low heat until cheese is melted. Salt and pepper to taste. Do not boil, let simmer on low heat.
Sunday, October 31, 2010
November's Theme
Hey Friends,
This month's themes are side dishes and recipes that contain cranberries. If you find a website that contains fun ideas, please share the website!
Happy Eating!
This month's themes are side dishes and recipes that contain cranberries. If you find a website that contains fun ideas, please share the website!
Happy Eating!
Sunday, October 17, 2010
Monday, October 11, 2010
Pizza Snake
My friend Alyssa tried this recipe and loved it. She has a few recommendations at the bottom.
1 tube (11 oz) refrigerated crusty french Loaf
1 jar (14 oz) Pizza Sauce
1 c. shredded Mozarella cheese
1 c. fresh mushrooms sliced
Thinly sliced peperoni
1 egg, lightly beaten
Assorted Food Coloring
New Paintbrushes
1. Unroll French bread loaf dough into a large rectangle; Spread 1 c. pizza sauce to within 1 " of the edges. Sprinkle with cheese and mushrooms. Cut a forked tongue from a piece of pepperoni; set aside.Layer remaining pepperoni over cheese & mushrooms.
2. Roll-up jelly roll style, starting with long side; pinch seam to seal and tuck ends under. Place seam side down on a greased cookie sheet, making S shape. Divide egg in several small bowls; tint with food coloring as desired. Paint snake as desired with the egg.
3. Bake @ 350 for 25-30 minutes or until golden brown. Cut a small hole for the mouth; insert pepperoni tongue. Warm remaining pizza sauce and serve on the side.
Tips from Alyssa:
What I'd try different:
1. The pizza sauce made the dough soggy, so it kept on tearing as I rolled it. Next time, I''ll try some garlic butter instead, and serve the sauce on the side.
2. The pepperoni made the dough hard to roll because it slid instead of bent. Not using the pizza sauce probably would help, but time I would use diced pepperoni instead.
1 tube (11 oz) refrigerated crusty french Loaf
1 jar (14 oz) Pizza Sauce
1 c. shredded Mozarella cheese
1 c. fresh mushrooms sliced
Thinly sliced peperoni
1 egg, lightly beaten
Assorted Food Coloring
New Paintbrushes
1. Unroll French bread loaf dough into a large rectangle; Spread 1 c. pizza sauce to within 1 " of the edges. Sprinkle with cheese and mushrooms. Cut a forked tongue from a piece of pepperoni; set aside.Layer remaining pepperoni over cheese & mushrooms.
2. Roll-up jelly roll style, starting with long side; pinch seam to seal and tuck ends under. Place seam side down on a greased cookie sheet, making S shape. Divide egg in several small bowls; tint with food coloring as desired. Paint snake as desired with the egg.
3. Bake @ 350 for 25-30 minutes or until golden brown. Cut a small hole for the mouth; insert pepperoni tongue. Warm remaining pizza sauce and serve on the side.
Tips from Alyssa:
What I'd try different:
1. The pizza sauce made the dough soggy, so it kept on tearing as I rolled it. Next time, I''ll try some garlic butter instead, and serve the sauce on the side.
2. The pepperoni made the dough hard to roll because it slid instead of bent. Not using the pizza sauce probably would help, but time I would use diced pepperoni instead.
Eyeball Taco Salad
Courtesy of Taste of Homes:
2 1/2 lbs ground beef
3/4 c. water
1 8 oz can tomato sauce
1 pckg taco seasoning
1 pckg tortilla chips crushed
2 c. shredded Montery Jack Cheese
2 c. shredded Cheddar Cheese
4 c. torn iceberg lettuce
1 med red onion finally chopped
10 slices tomato, halved
10 whole pitted olives, halved
1. Brown ground beef; drain. Stir in water, tomato sauce,and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes.
2. Place tortilla chips in a greased 9 x 13 pan. Sprinkle with Montery Jack cheese. Spread meat mixture over top. Sprinkle with cheddar cheese. Bake at 325 for 25-30 minutes.
3. Top with lettuce and onions. Cut into 10 pieces. On each piece, arrange 2 tomato slices for eyes, top each with a dollop of sour cream and an olive half.
2 1/2 lbs ground beef
3/4 c. water
1 8 oz can tomato sauce
1 pckg taco seasoning
1 pckg tortilla chips crushed
2 c. shredded Montery Jack Cheese
2 c. shredded Cheddar Cheese
4 c. torn iceberg lettuce
1 med red onion finally chopped
10 slices tomato, halved
10 whole pitted olives, halved
1. Brown ground beef; drain. Stir in water, tomato sauce,and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes.
2. Place tortilla chips in a greased 9 x 13 pan. Sprinkle with Montery Jack cheese. Spread meat mixture over top. Sprinkle with cheddar cheese. Bake at 325 for 25-30 minutes.
3. Top with lettuce and onions. Cut into 10 pieces. On each piece, arrange 2 tomato slices for eyes, top each with a dollop of sour cream and an olive half.
Friday, October 1, 2010
October's Theme: Halloween Treats & Crafts
By popular vote, this month's theme is Halloween Treats & Crafts! Hope to see some of your creative treats and crafts!
Sunday, September 5, 2010
Chocolate Cherry Cobbler
Chocolate Cherry Cobbler
2 cans cherry pie filling
2 boxes chocolate cake mix
3/4 cup water
1 12 oz bag chocolate chips
1 1/2 stick of butter
Line Dutch oven with aluminum foil (not necessary, but makes clean-up easier). Empty 2 cans of cherry pie filling into the bottom of the Dutch oven and spread evenly. Pour in 2 boxes of chocolate cake mix and spread evenly. Sprinkle cake mix with water - makes the cobbler more moist. Top with chocolate chips and butter cut into slices.
Put lid on oven, put on top of 12 hot coals and put another 8 on top of the lid. Cook for 45 minutes.
Feeds 8-12, depending on how hungry you are!
2 cans cherry pie filling
2 boxes chocolate cake mix
3/4 cup water
1 12 oz bag chocolate chips
1 1/2 stick of butter
Line Dutch oven with aluminum foil (not necessary, but makes clean-up easier). Empty 2 cans of cherry pie filling into the bottom of the Dutch oven and spread evenly. Pour in 2 boxes of chocolate cake mix and spread evenly. Sprinkle cake mix with water - makes the cobbler more moist. Top with chocolate chips and butter cut into slices.
Put lid on oven, put on top of 12 hot coals and put another 8 on top of the lid. Cook for 45 minutes.
Feeds 8-12, depending on how hungry you are!
Saturday, August 7, 2010
Cinnamon Toast
2 slices of bread
Butter knife
Butter
Cinnamon
Toaster
1. Toast your 2 slices of bread in the toaster until it looks golden brown.
2. Put them on a plate and use your butter knife to add butter while the bread is still warm.
3. Sprinkle cinnamon on top and eat this treat while it's warm.
Butter knife
Butter
Cinnamon
Toaster
1. Toast your 2 slices of bread in the toaster until it looks golden brown.
2. Put them on a plate and use your butter knife to add butter while the bread is still warm.
3. Sprinkle cinnamon on top and eat this treat while it's warm.
Thursday, August 5, 2010
Chocolate- Banana Tortillas
Chocolate-Banana Tortillas
Pat of butter
One banana, thinly sliced
Handful chocolate chips
Two flour tortillas
Powdered sugar for dusting (optional)
Melt butter in nonstick pan. Arrange banana slices over one tortilla and mash them in very lightly with a fork. Dot with chocolate chips and place second tortilla on top. Slide into frying pan and cook for a few minutes on each side, until brown and golden at the edges. Let cool for a minute or two, then slice into wedges and serve dusted with powdered sugar, if desired.
Kids can help: Peel banana, spread banana slices on tortilla, lightly mash bananas, arrange chocolate chips over fruit
http://www.parenting.com/recipes-gallery/Recipes/10-Super-Yummy-After-School-Snacks/6/
Pat of butter
One banana, thinly sliced
Handful chocolate chips
Two flour tortillas
Powdered sugar for dusting (optional)
Melt butter in nonstick pan. Arrange banana slices over one tortilla and mash them in very lightly with a fork. Dot with chocolate chips and place second tortilla on top. Slide into frying pan and cook for a few minutes on each side, until brown and golden at the edges. Let cool for a minute or two, then slice into wedges and serve dusted with powdered sugar, if desired.
Kids can help: Peel banana, spread banana slices on tortilla, lightly mash bananas, arrange chocolate chips over fruit
http://www.parenting.com/recipes-gallery/Recipes/10-Super-Yummy-After-School-Snacks/6/
August's Theme
Hey Everyone,
This month's theme is AFTER SCHOOL SNACKS!! Can you believe its already time for the kids to go back to school? This summer flew by!
I look forward to your recipes!
Leah
This month's theme is AFTER SCHOOL SNACKS!! Can you believe its already time for the kids to go back to school? This summer flew by!
I look forward to your recipes!
Leah
Wednesday, July 21, 2010
Baked Pork Taquitos
3 c. cooked and shredded pork roast
4 oz green chilies, undrained
1/2 c. green salsa
1 pckg Queso Fresco, 12 oz (found by the cream cheese)
20 corn tortillas
Preheat oven to 425 degrees.
Combine pork, chilies, and green salsa.
Warm tortillas.
Crumble 1 Tbsp of the queso fresco in the middle of a tortilla. Top with 1-2 Tbsp pork mixture. Roll up.
Place the rolled tortilla seam down on a oiled cooking sheet. It should make about 20. Spray with cooking spray.
Bake at 425 for 20-25 minutes. Serve hot.
To freeze: Make as noted above to the point you bake them. Place in a dish single layered, not touching each other and set aside in freezer. Once frozen place in a freezer bag. To cook, heat oven to 425 degrees and cook for 30 minutes.
4 oz green chilies, undrained
1/2 c. green salsa
1 pckg Queso Fresco, 12 oz (found by the cream cheese)
20 corn tortillas
Preheat oven to 425 degrees.
Combine pork, chilies, and green salsa.
Warm tortillas.
Crumble 1 Tbsp of the queso fresco in the middle of a tortilla. Top with 1-2 Tbsp pork mixture. Roll up.
Place the rolled tortilla seam down on a oiled cooking sheet. It should make about 20. Spray with cooking spray.
Bake at 425 for 20-25 minutes. Serve hot.
To freeze: Make as noted above to the point you bake them. Place in a dish single layered, not touching each other and set aside in freezer. Once frozen place in a freezer bag. To cook, heat oven to 425 degrees and cook for 30 minutes.
Thursday, July 1, 2010
July's Theme!
Hey Everyone!
Can you believe how fast June flew by? It seems as though we've all been busy, by the results of our votes, we'll be doing freezer meals again this month!
Have a wonderful 4th and keep on cooking!
Leah
Can you believe how fast June flew by? It seems as though we've all been busy, by the results of our votes, we'll be doing freezer meals again this month!
Have a wonderful 4th and keep on cooking!
Leah
Saturday, June 26, 2010
Taco Chicken
Taco ChickenRecipe by www.OurBestBites.com
1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher sal
t1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Grill about 7 minutes per side.Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher sal
t1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Grill about 7 minutes per side.Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
Asian BBQ Chicken
From www.ourbestbites.com
Asian BBQ Chicken
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.
Asian BBQ Chicken
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.
Friday, June 18, 2010
Another Chicken Marinade
1 cup 7up
1 cup soy sauce
1/2-1 cup oil
1/4 tsp pepper
1/2 tsp garlic powder
Mix all ingredients and add chicken. Let marinade overnight and enjoy grilling. I got this recipe from Debbie R and it's yummy too.
1 cup soy sauce
1/2-1 cup oil
1/4 tsp pepper
1/2 tsp garlic powder
Mix all ingredients and add chicken. Let marinade overnight and enjoy grilling. I got this recipe from Debbie R and it's yummy too.
Saturday, June 5, 2010
Grilled Chicken Marinade
4-6 chicken breasts, cut up into pieces for kabobs
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp worchestire
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp pepper
1 Tbsp sugar
Lisa M made this for a progressive dinner one time and I love it. Mix all the ingredients together. Lisa's recipe called for making the ranch up from a packet. I just use ranch straight from the bottle and it still tastes good. Then add chicken breasts. Let marinate in fridge for a couple hours. Skewer chicken (soak skewers in water about 10 minutes first so they don't burn on the grill). Tip- I use two sticks per kabob to make the chicken easier to flip. Grill 5-8 minutes per side. So yummy!
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp worchestire
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp pepper
1 Tbsp sugar
Lisa M made this for a progressive dinner one time and I love it. Mix all the ingredients together. Lisa's recipe called for making the ranch up from a packet. I just use ranch straight from the bottle and it still tastes good. Then add chicken breasts. Let marinate in fridge for a couple hours. Skewer chicken (soak skewers in water about 10 minutes first so they don't burn on the grill). Tip- I use two sticks per kabob to make the chicken easier to flip. Grill 5-8 minutes per side. So yummy!
Tuesday, June 1, 2010
June's Theme: BBQ!
This month's theme is BBQ recipes, meaning marinades, veggies, meats, any recipe that results in a tasty grill result!
Saturday, May 29, 2010
Southwestern Beef Wraps
* I made this last night and it was SO yummy! We omitted the onions and it still tasted great
Southwestern Beef Wraps by Our Best Bites
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Place chopped onion in the bottom of the slow cooker
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate's Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.
Shred meat and then serve with desired toppings!
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.
http://www.ourbestbites.com/2009/08/southwestern-beef-wraps.html
Southwestern Beef Wraps by Our Best Bites
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Place chopped onion in the bottom of the slow cooker
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate's Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.
Shred meat and then serve with desired toppings!
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.
http://www.ourbestbites.com/2009/08/southwestern-beef-wraps.html
Thursday, May 27, 2010
Thai Peanut Noodle Salad
* I made this last night at it was DELICIOUS! I think it would be just as good without the noodles, in fact Jesse ate it without the noodles to save the calories from all the carbs. The dressing is delicious and is definitely something I would make again!
Thai Peanut Noodle Salad Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil1
/4 t kosher salt
*2-3 t sriracha chili sauce
*2-4 T water
**The need for salt may differ depending on the brand of PB you use. Taste first and then add. *I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add. *Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth. Makes about 2 cups.
* I didn't add any water to the dressing.
http://www.ourbestbites.com/2009/07/thai-peanut-noodle-salad.html
Thai Peanut Noodle Salad Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil1
/4 t kosher salt
*2-3 t sriracha chili sauce
*2-4 T water
**The need for salt may differ depending on the brand of PB you use. Taste first and then add. *I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add. *Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth. Makes about 2 cups.
* I didn't add any water to the dressing.
http://www.ourbestbites.com/2009/07/thai-peanut-noodle-salad.html
Asian Cabbage Salad
* I tried this salad this week and Jesse and I loved it. I omitted the red onion (Jesse doesn't like them) and sesame seeds (I couldn't find them) and it tasted great! We'll definitely add this to our menu!
Asian Cabbage Salad Recipe by Our Best Bites
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds
*1/3 C slivered or sliced almonds, toasted
*Optional: 1 1/2 C cooked, shredded or diced chicken
Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl.
You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve. When you pour the dressing on you might think it's not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.
Serves 4 main dish servings, or 6 side salads.
http://www.ourbestbites.com/2008/07/asian-cabbage-salad.html
Asian Cabbage Salad Recipe by Our Best Bites
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds
*1/3 C slivered or sliced almonds, toasted
*Optional: 1 1/2 C cooked, shredded or diced chicken
Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl.
You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve. When you pour the dressing on you might think it's not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.
Serves 4 main dish servings, or 6 side salads.
http://www.ourbestbites.com/2008/07/asian-cabbage-salad.html
Saturday, May 22, 2010
Turkey & Stuffing Bake
This makes 3 9 x 13 pans.
3 pkgs (6 oz each) stuffing mix
10-11 cups turkey or chicken (cooked & cubed)
2 cups (8 oz) shredded cheddar cheese
2 cans cream of celery soup
3 cans cream of chicken soup
1 can cream of mushroom soup
1 can (12 oz) evaporated milk
1 1/2 cups (6 oz) shredded Swiss cheese
salt and pepper to taste
Prepare stuffing mix according to package directions. Add turkey (or chicken) and cheddar cheese. Combine the soups and milk in a separate bowl. Pour 1 cup soup mixture into each of 3 greased 9 x 13 pans. Top with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover with layers of plastic wrap or foil and freeze for up to 3 months.
Cook frozen casserole at 350 degrees for 80-90 min uncovered. Bake defrosted casserole (can defrost in fridge overnight) at 350 degrees for 35-40 minutes uncovered. Let stand 5-10 minutes before serving.
I got this recipe from the Deseret News in their MormonTimes section.
3 pkgs (6 oz each) stuffing mix
10-11 cups turkey or chicken (cooked & cubed)
2 cups (8 oz) shredded cheddar cheese
2 cans cream of celery soup
3 cans cream of chicken soup
1 can cream of mushroom soup
1 can (12 oz) evaporated milk
1 1/2 cups (6 oz) shredded Swiss cheese
salt and pepper to taste
Prepare stuffing mix according to package directions. Add turkey (or chicken) and cheddar cheese. Combine the soups and milk in a separate bowl. Pour 1 cup soup mixture into each of 3 greased 9 x 13 pans. Top with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover with layers of plastic wrap or foil and freeze for up to 3 months.
Cook frozen casserole at 350 degrees for 80-90 min uncovered. Bake defrosted casserole (can defrost in fridge overnight) at 350 degrees for 35-40 minutes uncovered. Let stand 5-10 minutes before serving.
I got this recipe from the Deseret News in their MormonTimes section.
Saturday, May 8, 2010
BBQ Cobb salad
1 1/2 lbs chicken tenders, thawed
1 18 oz bottle of BBQ sauce, your choice
3 eggs, boiled and sliced
1 lb bacon, cooked and crumbled
2 tomatoes, diced
1 head romaine lettuce, shredded
1 c. shredded cheese (can be substituted for bleu cheese)
1 green pepper chopped
1 cucumber chopped
Top with Ranch dressing.
Marinate chicken tenders in BBQ sauce for a few hours. Cook on BBQ grill. Slice and serve with all the makings of a Cobb salad.
1 18 oz bottle of BBQ sauce, your choice
3 eggs, boiled and sliced
1 lb bacon, cooked and crumbled
2 tomatoes, diced
1 head romaine lettuce, shredded
1 c. shredded cheese (can be substituted for bleu cheese)
1 green pepper chopped
1 cucumber chopped
Top with Ranch dressing.
Marinate chicken tenders in BBQ sauce for a few hours. Cook on BBQ grill. Slice and serve with all the makings of a Cobb salad.
Cream Cheese Chicken
1/4 c. butter
2 lbs chicken breast, sliced into strips
1 can cream of chicken soup
1 8 oz package cream cheese
Place chicken and butter in crock pot on high for 2 hours. Remove chicken from crock pot. Add cream of chicken soup and cream cheese to butter and stir until smooth. Remove sauce from crock pot and let cool. Add chicken and sauce into 1 gallon freezer bag. Label and freeze.
TO SERVE:
Thaw and warm sauce until its hot and bubbly. Serve over warm rice.
This is one meal that even my kids will eat!
2 lbs chicken breast, sliced into strips
1 can cream of chicken soup
1 8 oz package cream cheese
Place chicken and butter in crock pot on high for 2 hours. Remove chicken from crock pot. Add cream of chicken soup and cream cheese to butter and stir until smooth. Remove sauce from crock pot and let cool. Add chicken and sauce into 1 gallon freezer bag. Label and freeze.
TO SERVE:
Thaw and warm sauce until its hot and bubbly. Serve over warm rice.
This is one meal that even my kids will eat!
Wednesday, May 5, 2010
Spinach Salad
Spinach leaves
Chopped apple
Small cheese cubs- mozzarella
Craisins
Add as much of the four ingredients as you like and refrigerate. Add chilled dressing right before serving.
Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1 Tbsp chopped onions
1/2 cup vegetable oil
1 Tbsp poppy seeds
1/3 cup red wine vinegar- don't use balsamic vinegar
Mix all together in blender.
Chopped apple
Small cheese cubs- mozzarella
Craisins
Add as much of the four ingredients as you like and refrigerate. Add chilled dressing right before serving.
Dressing:
3/4 cup sugar
1 tsp dry mustard
1 tsp salt
1 Tbsp chopped onions
1/2 cup vegetable oil
1 Tbsp poppy seeds
1/3 cup red wine vinegar- don't use balsamic vinegar
Mix all together in blender.
Chicken Pot Pie -Freezer Meal
The recipe makes 2.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (or just use 1 soup size can)
4 cups cooked chicken
1 1/2 tsp. salt
1/4 tsp. pepper
Saute onion, celery & carrots in butter. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk and cook until thick and bubbly, stirring constantly. Add chicken, salt and pepper. Divide into two Ziploc freezer bags.
To cook: Spray 8 x 8 pan and pour defrosted chicken mixture into it. Top with shredded cheddar cheese and biscuits. Bake for 35 minutes at 375.
To make biscuits: Mix 1 cup Bisquick, 3 Tbsp milk and 1/4 cup sour cream.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (or just use 1 soup size can)
4 cups cooked chicken
1 1/2 tsp. salt
1/4 tsp. pepper
Saute onion, celery & carrots in butter. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk and cook until thick and bubbly, stirring constantly. Add chicken, salt and pepper. Divide into two Ziploc freezer bags.
To cook: Spray 8 x 8 pan and pour defrosted chicken mixture into it. Top with shredded cheddar cheese and biscuits. Bake for 35 minutes at 375.
To make biscuits: Mix 1 cup Bisquick, 3 Tbsp milk and 1/4 cup sour cream.
Saturday, May 1, 2010
May's Theme: SALADS and FREEZER MEALS
Hey Everyone,
This month we will be doing two different themes, Salads and Freezer Meals. With summer coming up, and everyone having busy schedules, how wonderful would it be to pull out a meal from your freezer and have dinner ready. If you do freezer meals, please include all informations such as packing, etc.
Thanks!
Leah
This month we will be doing two different themes, Salads and Freezer Meals. With summer coming up, and everyone having busy schedules, how wonderful would it be to pull out a meal from your freezer and have dinner ready. If you do freezer meals, please include all informations such as packing, etc.
Thanks!
Leah
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