Another recipe I've been eyeing for a while. I was so excited to try collard greens and honestly didn't even know if I could get them here. Boy was I ever pleased.
1 bunch collard greens (this is what they are called)
2 Tbsp pine nuts
3 garlic cloves, peeled and chopped
1 Tbsp olive oil
3 Tbsp raisins
2 Tbsp balsamic vinegar
I LOVE Balsamic vinegar so was really curious to see how this would all go together. I was totally taken aback by the ridiculously expensive pine nuts (like $6 for 4 Tbsp - eep!) so for that reason alone I probably wouldn't make this a ton...unless it was super delicious I had to have it. LOL
In my son's words...
BLECH!!!
I did not like this at all. A friend was over to witness the taste test....Not only did the whole serving make a nice little home in the garbage immediately after taking a bite, I also had to spit out the bite in my mouth. I will not be trying this again and am really glad I didn't make it for dinner for my parents last week.
SERIOUSLY SCRUMPTIOUS RATING: 0 STARS *blech*
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Monday, March 8, 2010
Black-Eyed Pea Croquettes with Dijon Glaze
I have been wanting to try these for a while and had the opportunity last week when my parents came to our house for dinner. They just looked really yummy. And it was something pretty different which is always fun.
2 cups black-eyed peas, soaked overnight in water to cover
2 Tbsp chopped fresh parsley or cilantro (I despise cilantro so never put it in anything)
1/2 tsp fine sea salt
1 Tbsp shoyu (soy sauce)
1 tsp ground cumin
2 cups safflower oil for frying (I actually just used vegetable oil this time....cheaper)
Dipping Sauce:
1/2 cup barley malt syrup or brown rice syrup (I used barley malt)
1 Tbsp Dijon mustard
Drain soaked beans and transfer to a food processor. Add parsley or cilantro, salt, shoyu, and cumin. Blend until beans are chopped to fine shreds, but not pulpy. Mixture will be slightly wet but should hold together (if it doesn't, blend for a bit longer). Form into oval ball type shapes. LOL
Deep fry for about 4 minutes on each side....funny story - I filled the pot too full with oil (neglected to read the 2 cups part) and heated it for too long (not recommended) so when Brent put the first croquette in the oil boiled over and splashed on the burner. This resulted in a not so lovely flame about 1 foot high.....Brent spilled hot oil on his leg (via his pymamas) trying to figure out what to do with the pot. The croquette had burned in about 3 seconds (no word of a lie)....we got the fire out and the pot on a potholder on the counter (I'll post a photo some time of the oven mitt. lol) and started again. Oh my - what a gongshow....and of course, my parents arrived about 3 minutes after the whole episode....thank goodness for windows and fans....
I did not love this recipe, or really even like it all that much. My parents thought they were good though, but Brent was on my side. A friend who was over for dinner thought they were *okay* - and better without the sauce....interesting....I was totally disappointed only because I had such high expectations. Though I wonder if they could be made with other beans (I LOVE black beans). I don't really deep fry very often so I don't know that I'll really try it, but it does make me curious..
SERIOUSLY SCRUMPTIOUS RATING: 2.5 STARS
2 cups black-eyed peas, soaked overnight in water to cover
2 Tbsp chopped fresh parsley or cilantro (I despise cilantro so never put it in anything)
1/2 tsp fine sea salt
1 Tbsp shoyu (soy sauce)
1 tsp ground cumin
2 cups safflower oil for frying (I actually just used vegetable oil this time....cheaper)
Dipping Sauce:
1/2 cup barley malt syrup or brown rice syrup (I used barley malt)
1 Tbsp Dijon mustard
Drain soaked beans and transfer to a food processor. Add parsley or cilantro, salt, shoyu, and cumin. Blend until beans are chopped to fine shreds, but not pulpy. Mixture will be slightly wet but should hold together (if it doesn't, blend for a bit longer). Form into oval ball type shapes. LOL
Deep fry for about 4 minutes on each side....funny story - I filled the pot too full with oil (neglected to read the 2 cups part) and heated it for too long (not recommended) so when Brent put the first croquette in the oil boiled over and splashed on the burner. This resulted in a not so lovely flame about 1 foot high.....Brent spilled hot oil on his leg (via his pymamas) trying to figure out what to do with the pot. The croquette had burned in about 3 seconds (no word of a lie)....we got the fire out and the pot on a potholder on the counter (I'll post a photo some time of the oven mitt. lol) and started again. Oh my - what a gongshow....and of course, my parents arrived about 3 minutes after the whole episode....thank goodness for windows and fans....
I did not love this recipe, or really even like it all that much. My parents thought they were good though, but Brent was on my side. A friend who was over for dinner thought they were *okay* - and better without the sauce....interesting....I was totally disappointed only because I had such high expectations. Though I wonder if they could be made with other beans (I LOVE black beans). I don't really deep fry very often so I don't know that I'll really try it, but it does make me curious..
SERIOUSLY SCRUMPTIOUS RATING: 2.5 STARS
Moroccan Couscous with Saffron
I am staying up later than I should to post a few recipes....I just know if I don't do it now it will easily be another week before I feel like I can make the time again. And this recipe is so good I don't want any of you to go another week without it. LOL
This recipe is from The Kind Diet by Alicia Silverstone.
2 cups peeled butternut squash, cubed (little teeny cubes)
2 cups yellow onion, diced
1 1/2 cups carrots, cubed/sliced
1 1/2 cups zucchini, cubed
2 Tbsp extra virgin olive oil
Fine Sea Salt
1 1/2 tsp freshly ground black pepper
1 1/2 cups vegetable broth (I make 2 cups usually with 1 block of boullion)
2 Tbsp Butter (Earth Balance if you are vegan)
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups whole wheat couscous (okay I cheated...I bought the olive oil and garlic flavored one)
2 scallions, white and green parts, chopped (I used leeks instead)
Preheat oven (I did it at 350). Place chopped veggies on baking sheet and toss with olive oil, 1 tsp salt, and 1 tsp pepper (I tossed them in a bowl first...easier that way). Roast for 25-30 minutes, turning once with a spatula halfway through.
While the vegetables roast, bring the vegetable broth to a boil in a pot. Remove from head and stir in butter, remaining 1/2 tsp pepper, cumin, saffron, and salt to taste. Cover and steep for 15 minutes.
Scrape roasted veggies into a large bowl and add the couscous. Bring the veggie broth back to a boil and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add scallions, toss with a fork, and serve.
I have made it twice now - once with saffron and once without. Don't let the high price of saffron scare you away - it's so light I think you'll be surprised how inexpensive it ends up being. That being said - I didn't personally find a difference between the two.
I LOVE this dish. Really and truly LOVE it...and this will be one making a regular occurance in our home. It makes a great lunch or a fabulous side dish for supper.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
This recipe is from The Kind Diet by Alicia Silverstone.
2 cups peeled butternut squash, cubed (little teeny cubes)
2 cups yellow onion, diced
1 1/2 cups carrots, cubed/sliced
1 1/2 cups zucchini, cubed
2 Tbsp extra virgin olive oil
Fine Sea Salt
1 1/2 tsp freshly ground black pepper
1 1/2 cups vegetable broth (I make 2 cups usually with 1 block of boullion)
2 Tbsp Butter (Earth Balance if you are vegan)
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups whole wheat couscous (okay I cheated...I bought the olive oil and garlic flavored one)
2 scallions, white and green parts, chopped (I used leeks instead)
Preheat oven (I did it at 350). Place chopped veggies on baking sheet and toss with olive oil, 1 tsp salt, and 1 tsp pepper (I tossed them in a bowl first...easier that way). Roast for 25-30 minutes, turning once with a spatula halfway through.
While the vegetables roast, bring the vegetable broth to a boil in a pot. Remove from head and stir in butter, remaining 1/2 tsp pepper, cumin, saffron, and salt to taste. Cover and steep for 15 minutes.
Scrape roasted veggies into a large bowl and add the couscous. Bring the veggie broth back to a boil and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add scallions, toss with a fork, and serve.
I have made it twice now - once with saffron and once without. Don't let the high price of saffron scare you away - it's so light I think you'll be surprised how inexpensive it ends up being. That being said - I didn't personally find a difference between the two.
I LOVE this dish. Really and truly LOVE it...and this will be one making a regular occurance in our home. It makes a great lunch or a fabulous side dish for supper.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Tuesday, February 16, 2010
My Big Fat Greek Salad
With the Crunchy Chicken Yakitori I wanted a salad as well as the risotto I made (recipe HERE). I had eyed this one a couple of times so I decided to try it. I absolutely LOVE cucumbers and feta and generally greek dressing is so delicious. So I wanted to try this. It also comes from the Spatulatta Cookbook - check out the website HERE.
2 ripe red plum tomatoes (I know it's silly but I really don't like tomatoes so I left these out)
2 cucumbers, peeled (we didn't peel them)
4oz feta cheese, crumbled
1/3 cup Kalamata olives (I don't love these so didn't use any)
1/4 red onion, thinly sliced
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar, optional (I say it's a must but that's just me)
1 Tbsp dried oregano
Salt and freshly ground black pepper to taste (I did not add salt, as usual)
I mixed the dressing together before pouring over the *salad* - but this recipes says to drizzle separately.
I really enjoyed this salad, as did our company. It was light and delicious, but definitely had flavor. And the red onions with the feta - divine!!! I love it, of course I LOVE red onions. My only complaint and therefore recommendation is that today for lunch it was really bland. I wouldn't say this is a great *leftover* dish....but you could keep the salad *undressed* and just put dressing on it as needed. I'm sure I'll be doing that. What a great side dish for lunch and supper.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
2 ripe red plum tomatoes (I know it's silly but I really don't like tomatoes so I left these out)
2 cucumbers, peeled (we didn't peel them)
4oz feta cheese, crumbled
1/3 cup Kalamata olives (I don't love these so didn't use any)
1/4 red onion, thinly sliced
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar, optional (I say it's a must but that's just me)
1 Tbsp dried oregano
Salt and freshly ground black pepper to taste (I did not add salt, as usual)
I mixed the dressing together before pouring over the *salad* - but this recipes says to drizzle separately.
I really enjoyed this salad, as did our company. It was light and delicious, but definitely had flavor. And the red onions with the feta - divine!!! I love it, of course I LOVE red onions. My only complaint and therefore recommendation is that today for lunch it was really bland. I wouldn't say this is a great *leftover* dish....but you could keep the salad *undressed* and just put dressing on it as needed. I'm sure I'll be doing that. What a great side dish for lunch and supper.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Monday, November 2, 2009
My new Favorite Vegetarian Recipe
This recipe comes from my sister in law, Sarah. Last time she was here to visit she brought her recipes (THANKS!) and this was one she said is among her favorites. Now I know why!
2 1/2 - 3 cups chicken stock (I made my own instead of buying pre-made - you could use Veg broth too if you wanted..oh and I did 3 cups)
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp olive oil
2 shallots, chopped (I used 1 leek as I couldn't find any shallots)
1 cup Arborio rice (I found a small bag at Wal mart for $2.77 - best price I'd seen so far...Unico brand)
1 tsp grated lemon zest
4 oz brown or white button mushrooms, sliced (I used white...about 5 mushrooms)
1/3 cup julienned sun-dried tomatoes (I don't even like tomatoes - but I would not leave these out...delish)
salt and fresh pepper
1/4 cup grated parm (I didn' use)
minced fresh basil (I didn't use)
boil stock, reduce and simmer. In another saucepan, heat butter and oil over medium-low heat, add shallots (leek in my case) and cook until translucent. Add rice (yes dry) and cook, stir until opaque (3-4 minutes). Add 1/2 cup stock and lemon zest - cook until stock is absorbed. Add another 1/2 cup stock, mushrooms, tomatoes, and cook - stirring until absorbed. Repeat, adding 1/2 cup of stock 2 more times (I used all the stock I had made). Continue until rice is al dente in center and creamy on the outside. Season with salt and pepper (I never add salt and added just a small amount of pepper). Sprinkle with Cheese and Basil (didn't have either of these so did not add them).
This was seriously SO delicious...in fact I served my husband first as he was off to do some work on a friend's garage and before I even had the chance to check with him on how it was he called to me saying, "Hun, this is GREAT!" - He LOVED it! I absolutely LOVE making meals he devours - proud wife moment for sure! :D
**Note: This would be a really easy dish to add chunks of chicken to if you wanted....though it really doesn't need it.**
I served this with two side dishes - although Brent only likes one of them. I make sweet potatoes purely for myself. You can find the recipe HERE.
I also made some Green Beans from the new Spatulatta cookbook I bought. It's got recipes tried and tested (and made) by kids which I think is great - I was also impressed there was a vegetarian section. I know Brent loves green beans and since we both like garlic as well, I figured this dish was a sure hit. I was right!
1 pound green beans, washed with ends trimmed
1/4 cup water
1-2 garlic cloves, minced
3 Tbsp margarine or olive oil
Place trimmed beans in a microwave safe bowl. Add water and cover, microwaving on high until just tender - about 5 minutes. While the beans are cooking, mince the garlic. Melt the butter or oil (I admit, I used butter for more flavor) in a skillet over medium heat. Add the garlic and saute about 2-3 minutes - or until you smell the delicious garlic. When the beans are ready, remove them from the microwave (be careful, the dish will be HOT!) and put them in the skillet - pour out any excess water first. Stir the beans gently until they are coated with the garlic butter/oil. Mmmmmm!
Risotto with Mushrooms and Dried Tomatoes
2 1/2 - 3 cups chicken stock (I made my own instead of buying pre-made - you could use Veg broth too if you wanted..oh and I did 3 cups)
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp olive oil
2 shallots, chopped (I used 1 leek as I couldn't find any shallots)
1 cup Arborio rice (I found a small bag at Wal mart for $2.77 - best price I'd seen so far...Unico brand)
1 tsp grated lemon zest
4 oz brown or white button mushrooms, sliced (I used white...about 5 mushrooms)
1/3 cup julienned sun-dried tomatoes (I don't even like tomatoes - but I would not leave these out...delish)
salt and fresh pepper
1/4 cup grated parm (I didn' use)
minced fresh basil (I didn't use)
boil stock, reduce and simmer. In another saucepan, heat butter and oil over medium-low heat, add shallots (leek in my case) and cook until translucent. Add rice (yes dry) and cook, stir until opaque (3-4 minutes). Add 1/2 cup stock and lemon zest - cook until stock is absorbed. Add another 1/2 cup stock, mushrooms, tomatoes, and cook - stirring until absorbed. Repeat, adding 1/2 cup of stock 2 more times (I used all the stock I had made). Continue until rice is al dente in center and creamy on the outside. Season with salt and pepper (I never add salt and added just a small amount of pepper). Sprinkle with Cheese and Basil (didn't have either of these so did not add them).
This was seriously SO delicious...in fact I served my husband first as he was off to do some work on a friend's garage and before I even had the chance to check with him on how it was he called to me saying, "Hun, this is GREAT!" - He LOVED it! I absolutely LOVE making meals he devours - proud wife moment for sure! :D
**Note: This would be a really easy dish to add chunks of chicken to if you wanted....though it really doesn't need it.**
I served this with two side dishes - although Brent only likes one of them. I make sweet potatoes purely for myself. You can find the recipe HERE.
I also made some Green Beans from the new Spatulatta cookbook I bought. It's got recipes tried and tested (and made) by kids which I think is great - I was also impressed there was a vegetarian section. I know Brent loves green beans and since we both like garlic as well, I figured this dish was a sure hit. I was right!
Green Beans with Garlic
1 pound green beans, washed with ends trimmed
1/4 cup water
1-2 garlic cloves, minced
3 Tbsp margarine or olive oil
Place trimmed beans in a microwave safe bowl. Add water and cover, microwaving on high until just tender - about 5 minutes. While the beans are cooking, mince the garlic. Melt the butter or oil (I admit, I used butter for more flavor) in a skillet over medium heat. Add the garlic and saute about 2-3 minutes - or until you smell the delicious garlic. When the beans are ready, remove them from the microwave (be careful, the dish will be HOT!) and put them in the skillet - pour out any excess water first. Stir the beans gently until they are coated with the garlic butter/oil. Mmmmmm!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (both the risotto and the green beans...and the sweet potatoes for me!)
Delish!!
Thursday, August 13, 2009
Crockpot Corn
Corn is not one of those things I tend to think there are a lot of different ways to prepare it. It's just...corn. I have been known to add it to my fried rice, or even to a salad (with ranch dressing usually)...but as far as preparing it on its own, it's usually just a pot of corn. My auntie Glenda (also fabulous) submitted this recipe to our family cookbook and it sounded kind of fun I had to try it. Plus, I love using the crockpot...minimum input, maximum output!
5 cups frozen corn
1 small can of green chilis (4oz)
5 hot diced jalapenos - fresh or canned....seeded and diced
1 cup sour cream with chives (if you can't find sour cream with chives, just add a little green onions - that's what I did)
Put in crockpot and stir. Heat on low for about 3 hours or on high for 1 1/2 hours. You can also put it in the oven at 250 for 3 hours or 350 for 1 1/2 hours if you don't have a crockpot. It was good...something different....and I love the kick to it. And really I love anything with sour cream in it (There have been times I've made tacos JUST for the sour cream). This is probably one of those recipes I'll make a couple of times a year - it's not one we are DYING for...but it was definitely worth trying and certainly yummy.
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
5 cups frozen corn
1 small can of green chilis (4oz)
5 hot diced jalapenos - fresh or canned....seeded and diced
1 cup sour cream with chives (if you can't find sour cream with chives, just add a little green onions - that's what I did)
Put in crockpot and stir. Heat on low for about 3 hours or on high for 1 1/2 hours. You can also put it in the oven at 250 for 3 hours or 350 for 1 1/2 hours if you don't have a crockpot. It was good...something different....and I love the kick to it. And really I love anything with sour cream in it (There have been times I've made tacos JUST for the sour cream). This is probably one of those recipes I'll make a couple of times a year - it's not one we are DYING for...but it was definitely worth trying and certainly yummy.
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Monday, April 13, 2009
A REAL Easter Dinner
Now this was more like it! We went to my parents house for Easter dinner along with my aunt and her family. It was really great - I just love being around family...our kids love it too! Of special interest from dinner tonight is the Ham (BEST you've ever tasted!) and the Cheesy Carrots (trust me - divine!!!). Everything else (potatoes, gravy, corn, turkey, and stuffing) was great too - but these two things sealed the deal for me.
Cheesy Carrots
12 medium carrots - sliced and cooked
1/4 cup margarine
1 diced onion
1/4 cup flour
2 cups milk
1/4 tsp pepper
1/4 tsp celery salt
1 cup grated old cheddar
2 cups bread crumbs
Sautee onion in margarine, then add flour, milk, pepper, and celery salt. Layer in casserole dish - cooked carrots, cheese, sauce. (or just mix all together, I don't honestly think it will make a HUGE difference. LOL). Top with 2 cups bread crumbs and Bake for30-45 minutes at 350....you can broil for a few minutes at the end to brown the top *mmm*.
Ham - seriously, the best ham ever!!! Please try it - I want to hear your thoughts!
Easy Slow-Cooker Ham
1 bone in country ham (you can use already cooked, but I prefer uncooked)
30 whole cloves (I skipped this step and omitted them)
3 cups apple cider (I used apple juice)
1 cup brown sugar
1 cup maple syrup
2 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground ginger
2 Tbsp ground cloves
1 Tbsp vanilla extract (optional - I'm pretty sure I added it)
1 orange's peel
Press whole cloves into ham so they are evenly distributed. Scoring the ham will make it easier to insert. Place Ham in slow cooker. Pour apple cider until only about 2" of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. Pour maple syrup over the ham. Season the remaining apple cider with cinnamon, nutmeg, ginger, ground cloves, and vanilla. Add the orange peel to the pot. Fill slow cooker as full as you can with the apple cider without going over the fill line. Cover and set to Low - Cook for 8-10 hours (you do not need this long....I cooked ours last time from about noon to 5pm and it was great!)
Seriously - so delicious! It's definitely a little pricier to make because of the maple syrup - but sooo worth it in my opinion!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Cheesy Carrots
12 medium carrots - sliced and cooked
1/4 cup margarine
1 diced onion
1/4 cup flour
2 cups milk
1/4 tsp pepper
1/4 tsp celery salt
1 cup grated old cheddar
2 cups bread crumbs
Sautee onion in margarine, then add flour, milk, pepper, and celery salt. Layer in casserole dish - cooked carrots, cheese, sauce. (or just mix all together, I don't honestly think it will make a HUGE difference. LOL). Top with 2 cups bread crumbs and Bake for30-45 minutes at 350....you can broil for a few minutes at the end to brown the top *mmm*.
Ham - seriously, the best ham ever!!! Please try it - I want to hear your thoughts!
Easy Slow-Cooker Ham
1 bone in country ham (you can use already cooked, but I prefer uncooked)
30 whole cloves (I skipped this step and omitted them)
3 cups apple cider (I used apple juice)
1 cup brown sugar
1 cup maple syrup
2 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground ginger
2 Tbsp ground cloves
1 Tbsp vanilla extract (optional - I'm pretty sure I added it)
1 orange's peel
Press whole cloves into ham so they are evenly distributed. Scoring the ham will make it easier to insert. Place Ham in slow cooker. Pour apple cider until only about 2" of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. Pour maple syrup over the ham. Season the remaining apple cider with cinnamon, nutmeg, ginger, ground cloves, and vanilla. Add the orange peel to the pot. Fill slow cooker as full as you can with the apple cider without going over the fill line. Cover and set to Low - Cook for 8-10 hours (you do not need this long....I cooked ours last time from about noon to 5pm and it was great!)
Seriously - so delicious! It's definitely a little pricier to make because of the maple syrup - but sooo worth it in my opinion!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Sunday, April 12, 2009
Vegetarian Easter...
Well we aren't having our big family easter dinner until tomorrow (monday) so today we are just hanging out together as a family...Just me, Brent, and the kids. Decorating eggs (while Jonah is napping of course), and washing the truck (Daddy/Daughter time!), etc. We did a little egg hunt this morning that we had to pretty much force Brooklyn out of bed for - she was "too tired" and wanted to do it "in a little bit" - LOL. But we coaxed her out and she was in great spirits and super excited to see the bunny's footprints through the house (thanks Maria for the fabulous idea at like 11pm last night. LOL - use a bunny foot template and baby powder!) and find the eggs filled with money (not candy) to help her save for Disneyland. This is turning into a perfect little Sunday! I imagine tonight will be filled with playing games - and if the wind is kind enough to die down perhaps a walk!
The only down side to this otherwise perfect little Sunday: The horrible stir fry lunch dish I tried! *bummer* I was sooo excited to try it - the photo in the recipe book looks awesome! I only needed a few ingredients that I don't normally have or purchase so I picked those up when I got groceries. It was Sesame Oil (because we had run out), Dried Egg Noodles, and Chinese 5 spice powder.
This Recipe - Five-spice Vegetable Noodles came from our Step-by-Step 15 minute Vegetarian cookbook (i tried to locate a photo off the internet but no such luck....perhaps I should take one myself, after all i am such a stellar photographer. HAHA). It really does look great and has everything we normally like in it. I usually have a pretty good idea of what to expect taste wise when i try a new recipe, but this one had me stumped. I've never even heard of Chinese 5 spice powder, let alone tried it. So this was a new one....but the photo....
Ingredients: 225 g/8oz dried egg noodles
2 Tbsp sesame oil
2 carrots, julienned
1 celery stick, julienned
1 small fennel bulb, julienned (remember to cut the core out) - I did not use this
2 courgettes (zucchini) - half-moon slices
1 red chili, seeded and chopped (I did not use this)
I also added 4 sliced mushrooms, and a handful of sliced snap peas
1" piece of fresh ginger, peeled and grated
1 garlic clove, crushed
1 1/2 tsp chinese five-spice powder
1/2 tsp ground cinnamon
4 spring onions, sliced (scallions, green onions)
1/4 cup warm water
Add noodles to boiling salted water (I do not salt my water). Cook for 2-3 minutes until just tender and drain. Return to pot and toss with a little bit of sesame oil. Set aside. Put remainder of oil in wok or large frying pan. Add all the vegetables (including the chili if you use it) and stir-fry for about 7-8 minutes. Add Ginger and garlic (I just chop them both up together in the handy chopper) and stir-fry for 2 minutes. Add spices and cook for 1 minute. Add spring onions and stir fry for another minute before adding the warm water. Cook for another minute and add noodles. Toss well (I used tongs) and serve sprinkled with sliced red chili if liked.
The verdict - needed more sauce. I added some soy sauce to my dish and it was waaaay better, although still not scrumptious. Brent said the same - but also that it needed chicken. (Not sure how that keeps with the vegetarian theme, but oh well). In all honesty I'm pretty happy I didn't waste a chicken breast on this - we threw it all out. If you know my husband, you know that just doesn't happen. I'm sure there would be a way to perfect this and make it really delicious - I just don't know that I'll attempt in the near future. I would definitely add soy sauce in the cooking process though - and perhaps even just go for the easy option and buy a pre-made sauce. LOL That would be pretty darn delicious I think. So I *might* actually do it again (I do have half a noodle pack left after all) and go that route. It just needed the right sauce!
As it stands though:
SERIOUSLY SCRUMPTIOUS RATING: 2 STARS
The only down side to this otherwise perfect little Sunday: The horrible stir fry lunch dish I tried! *bummer* I was sooo excited to try it - the photo in the recipe book looks awesome! I only needed a few ingredients that I don't normally have or purchase so I picked those up when I got groceries. It was Sesame Oil (because we had run out), Dried Egg Noodles, and Chinese 5 spice powder.
This Recipe - Five-spice Vegetable Noodles came from our Step-by-Step 15 minute Vegetarian cookbook (i tried to locate a photo off the internet but no such luck....perhaps I should take one myself, after all i am such a stellar photographer. HAHA). It really does look great and has everything we normally like in it. I usually have a pretty good idea of what to expect taste wise when i try a new recipe, but this one had me stumped. I've never even heard of Chinese 5 spice powder, let alone tried it. So this was a new one....but the photo....
Ingredients: 225 g/8oz dried egg noodles
2 Tbsp sesame oil
2 carrots, julienned
1 celery stick, julienned
1 small fennel bulb, julienned (remember to cut the core out) - I did not use this
2 courgettes (zucchini) - half-moon slices
1 red chili, seeded and chopped (I did not use this)
I also added 4 sliced mushrooms, and a handful of sliced snap peas
1" piece of fresh ginger, peeled and grated
1 garlic clove, crushed
1 1/2 tsp chinese five-spice powder
1/2 tsp ground cinnamon
4 spring onions, sliced (scallions, green onions)
1/4 cup warm water
Add noodles to boiling salted water (I do not salt my water). Cook for 2-3 minutes until just tender and drain. Return to pot and toss with a little bit of sesame oil. Set aside. Put remainder of oil in wok or large frying pan. Add all the vegetables (including the chili if you use it) and stir-fry for about 7-8 minutes. Add Ginger and garlic (I just chop them both up together in the handy chopper) and stir-fry for 2 minutes. Add spices and cook for 1 minute. Add spring onions and stir fry for another minute before adding the warm water. Cook for another minute and add noodles. Toss well (I used tongs) and serve sprinkled with sliced red chili if liked.
The verdict - needed more sauce. I added some soy sauce to my dish and it was waaaay better, although still not scrumptious. Brent said the same - but also that it needed chicken. (Not sure how that keeps with the vegetarian theme, but oh well). In all honesty I'm pretty happy I didn't waste a chicken breast on this - we threw it all out. If you know my husband, you know that just doesn't happen. I'm sure there would be a way to perfect this and make it really delicious - I just don't know that I'll attempt in the near future. I would definitely add soy sauce in the cooking process though - and perhaps even just go for the easy option and buy a pre-made sauce. LOL That would be pretty darn delicious I think. So I *might* actually do it again (I do have half a noodle pack left after all) and go that route. It just needed the right sauce!
As it stands though:
SERIOUSLY SCRUMPTIOUS RATING: 2 STARS
Friday, April 10, 2009
Great meal, great company, great massage!
Unfortunately the massage was not for me :( Brent has been feeling REALLY stiff and sore for about a week and a half now - so last week I phone up my aunt (who just finished her massage therapy course and is AWESOME!!!) and asked if I could book Brent in. She's in the middle (well is done now) of painting her massage room so suggested she bring her table in. Considering she's driving to our house to give Brent a massage AND her husband is out of town I took the opportunity to invite her for dinner (I seriously LOVE cooking for people). She was not crazy like my friend Jenn a bit ago *wink* and agreed!
On the menu: Marinated chicken breasts, fried rice, sweet potatoes, and asparagus - with fruit salad for dessert. Superstore was out of lettuce when I did my grocery shopping so we didn't have a lettuce salad. I don't like buying prepackaged lettuce - not only do I find it expensive but I just prefer to get the romaine hearts. Anyways....
Chicken breasts - marinated from frozen all day in Kraft Roasted Red Pepper and Parmesan Salad Dressing. Their dressings are really great for marinades - and it's quick! We chose to bbq the chicken breasts, although have done them in the oven before (350 for about an hour). Both are great! The only thing I like better about the oven in this case is that the dressing then cooks as well and you can use it on top of your rice! mmmm....
Fried Rice - I've talked about a *few* times before. hehe...it's really a perfect addition to any meal. And since we don't eat a lot of potatoes, it's a great alternative! This time in the rice I put, onions, carrots, celery, mushrooms, snap peas, and green onions. And of course I season with seasoning salt!
Sweet Potatoes - I love these more and more every time I have them. I've posted about them before too....slice up sweet potatoes into oven safe dish. Crush a couple garlic cloves and place in dish. Drizzle with olive oil and sprinkle with oregano....mix...oven 350 for about an hour (I had it on 400 to cook faster)! Make sure you stir it a couple of times while cooking.
Asparagus - normally I just steam it with butter. But I baked them once after my mother in law had done them and they were divine! This time they were alright - not fantastic, but okay. Cut off ends of asparagus and lay on baking sheet. Drizzle with melted butter or olive oil and sprinkle with salt and pepper...or garlic salt and pepper. Bake at 350 for about 20 minutes, or until soft. I honestly don't know how long they were in for - just watch them!
Fruit Salad - thanks to Jenn for picking awesome melons (I'm hopeless). We had cantaloupe, honeydew, strawberries, and pineapple! It was perfect - whipping cream would have been an absolutely divine touch but I didn't have any *pout*. Or ice cream....but it was honestly delish without. Grapes would have been a great addition too but the grapes at superstore (purple/red) were not appealling....
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then Brent got to relax and enjoy a fabulous hour massage! Thanks Carla!!!
(this post has a vegetarian label because of all the veggies involved...I realize chicken sort of eliminates it from the *vegetarian* category, but take that away and it's perfect! lol)
On the menu: Marinated chicken breasts, fried rice, sweet potatoes, and asparagus - with fruit salad for dessert. Superstore was out of lettuce when I did my grocery shopping so we didn't have a lettuce salad. I don't like buying prepackaged lettuce - not only do I find it expensive but I just prefer to get the romaine hearts. Anyways....
Chicken breasts - marinated from frozen all day in Kraft Roasted Red Pepper and Parmesan Salad Dressing. Their dressings are really great for marinades - and it's quick! We chose to bbq the chicken breasts, although have done them in the oven before (350 for about an hour). Both are great! The only thing I like better about the oven in this case is that the dressing then cooks as well and you can use it on top of your rice! mmmm....
Fried Rice - I've talked about a *few* times before. hehe...it's really a perfect addition to any meal. And since we don't eat a lot of potatoes, it's a great alternative! This time in the rice I put, onions, carrots, celery, mushrooms, snap peas, and green onions. And of course I season with seasoning salt!
Sweet Potatoes - I love these more and more every time I have them. I've posted about them before too....slice up sweet potatoes into oven safe dish. Crush a couple garlic cloves and place in dish. Drizzle with olive oil and sprinkle with oregano....mix...oven 350 for about an hour (I had it on 400 to cook faster)! Make sure you stir it a couple of times while cooking.
Asparagus - normally I just steam it with butter. But I baked them once after my mother in law had done them and they were divine! This time they were alright - not fantastic, but okay. Cut off ends of asparagus and lay on baking sheet. Drizzle with melted butter or olive oil and sprinkle with salt and pepper...or garlic salt and pepper. Bake at 350 for about 20 minutes, or until soft. I honestly don't know how long they were in for - just watch them!
Fruit Salad - thanks to Jenn for picking awesome melons (I'm hopeless). We had cantaloupe, honeydew, strawberries, and pineapple! It was perfect - whipping cream would have been an absolutely divine touch but I didn't have any *pout*. Or ice cream....but it was honestly delish without. Grapes would have been a great addition too but the grapes at superstore (purple/red) were not appealling....
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then Brent got to relax and enjoy a fabulous hour massage! Thanks Carla!!!
(this post has a vegetarian label because of all the veggies involved...I realize chicken sort of eliminates it from the *vegetarian* category, but take that away and it's perfect! lol)
Friday, March 13, 2009
Sour Cream Chicken
I made this recipe once before and both Brent and I LOVED it. A friend tried it the next night and wasn't as thrilled....but this is definitely one we'll be making again :) In fact, I did it again just the other night - lol. But I modified it and instead of chicken breasts I used chicken drumsticks. Honestly it was still good but I do prefer the chicken breasts.
4 boneless chicken breasts
1 (10.5 oz) can cream of mushroom soup
3/4 cup sour cream or yogurt (I used sour cream)
3/4 cup grated cheddar cheese
3/4 cup mayonnaise
2 Tbsp minced onion
1 tsp lemon juice
Bread crumbs
Put Chicken in dish and top with salt and pepper. Combine ingredients and pour over chicken. Top with bread crumbs. Bake at 350 for 40 minutes (60 minutes for 8 breasts). Serve over rice.
When I made it this last time I actually doubled the recipe and instead of two cans of mushroom soup I added 1 of mushroom and one of cream of chicken. It was great!
Also - I served it over fried rice.
I rarely (to never) make just plain rice. It's just not as yummy, which I'm sure our Japanese student would disagree with. LOL I sautee veggies first - onion, celery, carrots (mmm..start with these as they take the longest), and anything else I have....Sometimes, mushrooms, zucchini, broccoli, peppers (my husband doesn't really like pepper so I rarely put them in), and I LOVE to add corn :) Once everything is sauteed I add the cooked rice (rice cooker) and mix together with some seasoning salt. I usually add some chopped green onions at the end as well. It's sooo good - and with the chicken sauce in it too....divine!!!
I also steamed some broccoli and made the most delicious cheese sauce (from my mother in law).
Melt 2 Tbsp butter/margarine
Add 2 Tbsp flour and mix well
Add 1 cup milk (I do this all in my small measuring cup and just fill to the 1 cup line)
Stir well (I use my mini whisk)
microwave until thickens (not too thick) in 30-45 second increments, stirring each time
Add pepper and 3-4 heaping Tbsps Cheez Whiz. Mix well
Soooo...yummy!! Add a Salad or even some garlic toast to complete the meal perfectly.
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
4 boneless chicken breasts
1 (10.5 oz) can cream of mushroom soup
3/4 cup sour cream or yogurt (I used sour cream)
3/4 cup grated cheddar cheese
3/4 cup mayonnaise
2 Tbsp minced onion
1 tsp lemon juice
Bread crumbs
Put Chicken in dish and top with salt and pepper. Combine ingredients and pour over chicken. Top with bread crumbs. Bake at 350 for 40 minutes (60 minutes for 8 breasts). Serve over rice.
When I made it this last time I actually doubled the recipe and instead of two cans of mushroom soup I added 1 of mushroom and one of cream of chicken. It was great!
Also - I served it over fried rice.
I rarely (to never) make just plain rice. It's just not as yummy, which I'm sure our Japanese student would disagree with. LOL I sautee veggies first - onion, celery, carrots (mmm..start with these as they take the longest), and anything else I have....Sometimes, mushrooms, zucchini, broccoli, peppers (my husband doesn't really like pepper so I rarely put them in), and I LOVE to add corn :) Once everything is sauteed I add the cooked rice (rice cooker) and mix together with some seasoning salt. I usually add some chopped green onions at the end as well. It's sooo good - and with the chicken sauce in it too....divine!!!I also steamed some broccoli and made the most delicious cheese sauce (from my mother in law).
Melt 2 Tbsp butter/margarine
Add 2 Tbsp flour and mix well
Add 1 cup milk (I do this all in my small measuring cup and just fill to the 1 cup line)
Stir well (I use my mini whisk)
microwave until thickens (not too thick) in 30-45 second increments, stirring each time
Add pepper and 3-4 heaping Tbsps Cheez Whiz. Mix well
Soooo...yummy!! Add a Salad or even some garlic toast to complete the meal perfectly.
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Monday, March 2, 2009
Monday's Menu...
So after going grocery shopping today my fridge is STOCKED!!! I love it...drawers and shelves of vegetables...meat options...and lettuce - I LOVE lettuce (well salads actually. lol). Although surprisingly I didn't make a lettuce salad tonight....Here's what I did make!!!
Shish kabob (meat, celery, onions, mushroom, zucchini, and red peppers)
Hot potato salad
Sweet Potatoes
Cucumber Salad
And it was BRILLIANT!! A fabulous meal to sort of end the day.
The Shish kabob
...we use stewed beef although it can sometimes be a little tough...so if you want excellent meat, use a steak cut up. Then chop up the veggies and place in a bowl. I put the meat and veggies in separate bowls...drizzle with olive oil and season with Steak Spice (and I add a roasted garlic and peppers spice by Club House to the veggies as well). I let it sit while I get the rest of the food ready. And skewer and bbq. We only have wood skewers which are not the best...definitely invest in metal ones.
For presentation purposes I love alternating between meet and veggies - but for cooking it's sometimes nicer to cook all meat on some and all veggies on others. Then you can put the veggies on a few minutes before the meat - otherwise the meat can overcook sometimes waiting for the veggies to be done. Just a tip ;)
Oh yes...Hot potato Salad....I have already posted this recipe but will post it here for kicks. It is DIVINE!!! I had invited a friend last night to come for supper tonight and she crazily declined. When I told her tonight what I was making she said, "So remind me why I declined the offer?" And when I said I was making hot potato salad she stopped dead..."Seriously?" - it's her favorite....bet she won't decline next time I offer! ;) By the way, Jenn - it was SERIOUSLY SCRUMPTIOUS!!! *giggle*
Peeled Potatoes (I count about 2 per person and then add a few just because)1 Package of bacon (cooked in the oven on parchment paper at 350 until crispy)1 Medium onion (chopped and then fried in the bacon grease poured off from cookie sheet - I know...*ick* but trust me...it is just brilliant!). Cook potatoes until done (don't overcook them). Add cooked and chopped bacon to pot of potatoes (cook it while potatoes are cooking). Add sauteed onions and mix. Add in mayonnaise (maybe about 1/2 cup - but play around with amounts a little) and season with seasoning salt (really it's a personal preference...I have no idea how much - I know that is not helpful at all...a few Tbsp maybe). Oh and don't *mash* the potatoes but most of them end up sort of creaming together...
Sweet Potatoes
*yay to my mother in law for coming up with this....or copying whoever told her about it. LOL*
Peel sweet potato and slice into strips about 1/2" wide and 2-3" long (just to give you an idea). Smash a few garlic cloves and spread around in dish. Drizzle with olive oil and season with oregano. Bake in oven at 350 for about an hour....(So I like to do this first so it can just cook while I do everything else). For me, the longer the better...I like some to get a little crispy. Mmmm
Cucumber Salad - I LOVE it when I make this. And our kids LOVE it too!!! This is my sister in law's recipe...I half this recipe for 1 whole cucumber - it's still a little bit too much dressing, so you could add another half a cucumber if you wanted :) I cut the cucumber in half lengthwise and then slice. So they are half circles.
1 cup mayonnaise
1/4 cup sugar
4 tsp vinegar
1/2 tsp dill
1/2 tsp seasoning salt
Over all this dinner's SERIOUSLY SCRUMPTIOUS RATING IS: 5 STARS...my husband doesn't care for the sweet potatoes (nor does our daughter) so I should perhaps give them a 4 STAR rating. Although Jenn (the one who crazily declined dinner tonight) had them 2 weeks ago when I took her dinner (enchilada's, sweet potatoes, and orange almond salad) and she LOVED them. Guess it depends if you like sweet potatoes to start with. LOL
This was a great meal!
Shish kabob (meat, celery, onions, mushroom, zucchini, and red peppers)
Hot potato salad
Sweet Potatoes
Cucumber Salad
And it was BRILLIANT!! A fabulous meal to sort of end the day.
The Shish kabob
...we use stewed beef although it can sometimes be a little tough...so if you want excellent meat, use a steak cut up. Then chop up the veggies and place in a bowl. I put the meat and veggies in separate bowls...drizzle with olive oil and season with Steak Spice (and I add a roasted garlic and peppers spice by Club House to the veggies as well). I let it sit while I get the rest of the food ready. And skewer and bbq. We only have wood skewers which are not the best...definitely invest in metal ones.
For presentation purposes I love alternating between meet and veggies - but for cooking it's sometimes nicer to cook all meat on some and all veggies on others. Then you can put the veggies on a few minutes before the meat - otherwise the meat can overcook sometimes waiting for the veggies to be done. Just a tip ;)Oh yes...Hot potato Salad....I have already posted this recipe but will post it here for kicks. It is DIVINE!!! I had invited a friend last night to come for supper tonight and she crazily declined. When I told her tonight what I was making she said, "So remind me why I declined the offer?" And when I said I was making hot potato salad she stopped dead..."Seriously?" - it's her favorite....bet she won't decline next time I offer! ;) By the way, Jenn - it was SERIOUSLY SCRUMPTIOUS!!! *giggle*
Peeled Potatoes (I count about 2 per person and then add a few just because)1 Package of bacon (cooked in the oven on parchment paper at 350 until crispy)1 Medium onion (chopped and then fried in the bacon grease poured off from cookie sheet - I know...*ick* but trust me...it is just brilliant!). Cook potatoes until done (don't overcook them). Add cooked and chopped bacon to pot of potatoes (cook it while potatoes are cooking). Add sauteed onions and mix. Add in mayonnaise (maybe about 1/2 cup - but play around with amounts a little) and season with seasoning salt (really it's a personal preference...I have no idea how much - I know that is not helpful at all...a few Tbsp maybe). Oh and don't *mash* the potatoes but most of them end up sort of creaming together...Sweet Potatoes
*yay to my mother in law for coming up with this....or copying whoever told her about it. LOL*
Peel sweet potato and slice into strips about 1/2" wide and 2-3" long (just to give you an idea). Smash a few garlic cloves and spread around in dish. Drizzle with olive oil and season with oregano. Bake in oven at 350 for about an hour....(So I like to do this first so it can just cook while I do everything else). For me, the longer the better...I like some to get a little crispy. Mmmm
Cucumber Salad - I LOVE it when I make this. And our kids LOVE it too!!! This is my sister in law's recipe...I half this recipe for 1 whole cucumber - it's still a little bit too much dressing, so you could add another half a cucumber if you wanted :) I cut the cucumber in half lengthwise and then slice. So they are half circles.
1 cup mayonnaise
1/4 cup sugar
4 tsp vinegar
1/2 tsp dill
1/2 tsp seasoning salt
Over all this dinner's SERIOUSLY SCRUMPTIOUS RATING IS: 5 STARS...my husband doesn't care for the sweet potatoes (nor does our daughter) so I should perhaps give them a 4 STAR rating. Although Jenn (the one who crazily declined dinner tonight) had them 2 weeks ago when I took her dinner (enchilada's, sweet potatoes, and orange almond salad) and she LOVED them. Guess it depends if you like sweet potatoes to start with. LOL
This was a great meal!
Saturday, February 28, 2009
Hot Potato Salad
I don't really have a recipe for this - it's kind of just put together. My mom makes it and it's sooo yummy. This is the perfect side dish for a steak dinner...a fun alternative to baked potatoes. This is definitely one that gets asked for...
Peeled Potatoes (I count about 2 per person and then add a few just because)1 Package of bacon (cooked in the oven on parchment paper at 350 until crispy)1 Medium onion (chopped and then fried in the bacon grease poured off from cookie sheet - I know...*ick* but trust me...it is just brilliant!). Cook potatoes until done (don't overcook them). Add cooked and chopped bacon to pot of potatoes (cook it while potatoes are cooking). Add sauteed onions and mix. Add in mayonnaise (maybe about 1/2 cup - but play around with amounts a little) and season with seasoning salt (really it's a personal preference...I have no idea how much - I know that is not helpful at all...a few Tbsp maybe). Oh and don't *mash* the potatoes but most of them end up sort of creaming together...
mmm... I might have to make this sometime this week :)
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Peeled Potatoes (I count about 2 per person and then add a few just because)1 Package of bacon (cooked in the oven on parchment paper at 350 until crispy)1 Medium onion (chopped and then fried in the bacon grease poured off from cookie sheet - I know...*ick* but trust me...it is just brilliant!). Cook potatoes until done (don't overcook them). Add cooked and chopped bacon to pot of potatoes (cook it while potatoes are cooking). Add sauteed onions and mix. Add in mayonnaise (maybe about 1/2 cup - but play around with amounts a little) and season with seasoning salt (really it's a personal preference...I have no idea how much - I know that is not helpful at all...a few Tbsp maybe). Oh and don't *mash* the potatoes but most of them end up sort of creaming together...
mmm... I might have to make this sometime this week :)
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Butternut Squash
I have never made squash. My dad makes a great spaghetti squash (recipe to come) but I myself have never. So I thought I would venture into land of squash and start with Butternut Squash. I was more than pleasantly surprised....and find myself almost craving it some nights. And it's sooo easy and quick!
Cut Butternut Squash in half lengthwise and scoop out the *guts*. Spray cookie sheet with pam and lay squash face down. Bake at 350 for 20-30 minutes. Flip carefully. You can do the following two different ways (I prefer the second way).
Put 1 Tbsp of margarine into the *pocket* of each half and add 1 Tbsp brown sugar. sprinkle pepper and cinnamon (about 1/4 tsp) over each half. Bake in oven for 15-20 minutes. I like to *baste* the squash with the butter/sugar mixture ever couple of minutes. Then scoop out to serve (I just serve it whole and let each person scoop out what they want).
OR
Let Squash cool. Skin and cube into bite sized pieces. Place in small baking dish (I do love corning ware) and add 1 1/2 Tbsp margarine and brown sugar. Sprinkle with brown sugar and cinnamon (about 1/4 tsp) and bake for 15-20 minutes, mixing twice.
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (My husband liked it but overall doesn't love squash so it wasn't his favorite...I LOOOOVED it!)
Cut Butternut Squash in half lengthwise and scoop out the *guts*. Spray cookie sheet with pam and lay squash face down. Bake at 350 for 20-30 minutes. Flip carefully. You can do the following two different ways (I prefer the second way).
Put 1 Tbsp of margarine into the *pocket* of each half and add 1 Tbsp brown sugar. sprinkle pepper and cinnamon (about 1/4 tsp) over each half. Bake in oven for 15-20 minutes. I like to *baste* the squash with the butter/sugar mixture ever couple of minutes. Then scoop out to serve (I just serve it whole and let each person scoop out what they want).
OR
Let Squash cool. Skin and cube into bite sized pieces. Place in small baking dish (I do love corning ware) and add 1 1/2 Tbsp margarine and brown sugar. Sprinkle with brown sugar and cinnamon (about 1/4 tsp) and bake for 15-20 minutes, mixing twice.
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (My husband liked it but overall doesn't love squash so it wasn't his favorite...I LOOOOVED it!)
Chicken and Veggies
Brent found some chicken drumsticks at wal-mart really cheap (10 for $3.97) so he picked a couple of them up. We love a good deal :)
My friend, Jenn had bought me Montana's Apple Butter sauce (my FAVE!!!) and I had a bit leftover so I thought I would make some delicious apple butter drumsticks. Chicken is probably my favorite meat - there is so much variety and so many options for recipes.
My friend, Jenn had bought me Montana's Apple Butter sauce (my FAVE!!!) and I had a bit leftover so I thought I would make some delicious apple butter drumsticks. Chicken is probably my favorite meat - there is so much variety and so many options for recipes.
I dipped the drumsticks in egg and then flour (like I do my chicken wings) and baked them for about an hour (until they were no longer pink). I mixed the apple butter sauce with some water to thin it out (about 1/4 -1/2 cup) and added some of our other bbq sauce (president's choice hickory smoke) to make enough.
I usually add some brown sugar too but didn't this time....it didn't need it! I baked the drumsticks in the sauce for about another 40 minutes, basting it every 10 minutes.
I usually add some brown sugar too but didn't this time....it didn't need it! I baked the drumsticks in the sauce for about another 40 minutes, basting it every 10 minutes.
I don't think it needed the egg and flour though - if you wanted to deep fry them (again, like chicken wings) then it would be worthwhile. But for just baking - it didn't really make a difference.
SERIOUSLY SCRUMPTIOUS RATING: 4.5 STARS
Then for the veggies I used a frozen mix of beans and carrots (my favorite mix) and steamed them (better than boiling and keeps more of the nutrients). Then added some margarine and garlic salt. 
I also like to dip it in the bbq sauce on my plate. mmmmm
I also like to dip it in the bbq sauce on my plate. mmmmm
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
**Add garlic toast and a salad to complete this meal to perfection**
Seriously Scrumptious
It took a few days to come up with a name I am satisfied with - but more than that am THRILLED with...thanks to my cousin, Radelle for helping me brainstorm...as well as Jenn who put up with my phonecalls every 10 minutes with a whole new list to consider. LOL I plan to give the foods *seriously scrumptious* ratings. This will help everyone I hope to better determine if they also want to try the recipe.
So let's start. :) The other night I made a family favorite (my cousin, Kari still dreams about it I think.). It wasn't anything new but is always a meal that just hits the spot. And even better - it's soooo inexpensive, which also makes it a great meal to serve for company!
It's a marinated roast/steak! I haven't tried it with a roast...we just buy the small marinating steaks from the grocery store. They are between $3-$6 each usually. My husband and I can nearly polish off two ourselves so keep that in mind if you are serving it for a group bigger than that.
Here is the recipe - this is not an original me recipe and I haven't made any alterations (which is a bit unusual). This was found on allrecipes.com (and excellent resource) and first tried by my good friend, Karma.
Marinade:
3 cloves of garlic, minced (I use the black & decker handy chopper plus - I seriously think this is a kitchen essential)
1/2 cup of soy sauce
2 Tbsp of veg oil (use the same Tbsp for the oil and ketchup, doing the oil first...the ketchup just slides out of the spoon!)
2 Tbsp ketchup
1 tsp oregano
1 tsp pepper
**Poke meat with fork (I actually make slices on each side with a sharp knife) and marinate. You can do it for 20 minutes or 2 hours - a great recipe for something quick too!**
Place on BBQ for a few minutes on each side. The rarer the better (to a point of course). Then slice - on a diagonal...my husband says it tastes better that way. haha The *only* downfall of this dish is it does get cold quickly. So keep that in mind and try to have all other dishes ready.
I also made caesar salad, baked potatoes with carrots, and garlic bread. I make my own caesar dressing (I make most of my own dressings) and it is truly TO DIE FOR!!! I have two recipes that I'll share though - one I grew up with my mom making (delicious) and one my dad has found and perfected since. For this meal I did the second one.
Caesar Dressing #1 (my mom's)
In a blender:
3 cloves of garlic
1/2 cup of vinegar
1/2 cup of evaporated milk (pretty much the whole small can)
1 cup of olive oil (add slowly while blending the other ingredients)
2 glops of mayonnaise (or miracle whip)
1 1/2 tsp anchovy paste (I don't usually add it to this recipe)
*Keeps about a week*
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Caesar Dressing #2 (found online but perfected by my dad)
In a bowl - and mixing after the adding of each separate ingredient:
1 medium clove of garlic, minced (using the handy chopper again)
1/2 tsp pepper
pinch of salt (I pretty much never add salt to recipes, so I omit this)
1 1/2 tsp anchovy paste (don't worry - it doesn't taste fishy)
1 tsp dijon mustard (the real stuff...I use French's in the glass jar)
1 tsp worcestershire sauce
Pour ingredient into blender and add:
1 large coddled egg (yolk only)**
3 Tbsp fresh lemon juice (I usually use the bottled stuff)
about 3 Tbsp parm cheese (give or take depending on how you like it...I'm a cheese addict, the more the better)
3 Tbsp mayonnaise (miracle whip)
Add 1/3 cup virgin olive oil while blending.
**To coddle an egg....Gently drop into boiling water (enough to cover it) and *cook* for 30 seconds. I usually do a minute just to be sure. Crack and pour out white part, adding just the yoke to the blender**
Pour over washed, romaine lettuce (I usually rip mine...but sometimes use my lettuce knife...**using a metal knife on lettuce causes it to brown**) with croutons.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then for the garlic toast. I buy the french loaves for about $1 at the grocery store and cut them in half lengthwise (to get two halves, the top and the bottom).
Mix in a bowl:
5 Tbsp butter softened (or margarine - that's what I use)
2 tsp olive oil
3 cloves of garlic, minced (again with the handy chopper)
1 tsp oregano (dried)
salt and pepper to taste (I don't add these...but would only add the pepper if I was going to)
1 cup shredded mozzarella cheese (I don't usually do this...but it's great either way)
Spread mixture on bread and bake in oven at 350 for 10-15 minutes. I like to broil for the last few minutes but have been known to forget and end up with some pretty crispy, pretty black garlic toast. *eeks*. I prefer to do this in the oven as it's less time consuming than the stove. But either way will work! Then slice (as shown) into individual serving slices.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
The carrots and potatoes...I cooked the potatoes in the microwave (making several cuts in each so there would be no potato explosion. lol) for about 5 minutes total (2, 2, 1).
I peeled and cut the carrots and steamed them just enough to make them a litle bit soft (otherwise they won't cook thoroughly in the oven and will still be too hard). When the potatoes were cool. I cubed them (bit-size) and mixed them all into a baking dish (corning ware is a beautiful thing) with a drizzle of olive oil. I sprinkled garlic salt and just a smidge of seasoning salt. Put them in the oven to bake (the time doesn't really matter....maybe 20-30 minutes I guess).
SERIOUSLY SCRUMPTIOUS RATING: 3.5 STARS
(they were good...but not knock your socks off good...although I make this regularly because it's a nice side dish and it uses up our potatoes)
I thought I would try something a little new this meal....I took the leftover marinade and turned it into a gravy for the carrots and potatoes. My only recommendation is that you DON'T TRY IT!!!
haha...I thickened it with water and cornstarch (1 cup of lukewarm water with a few Tbsp of corn starch...add to the boiling marinade and stir until thickened) which was great. But the taste was too strong....great for a marinade but not straight. I was excited when I thought to do it....but I will not be venturing there again. LOL
SERIOUSLY SCRUMPTIOUS RATING: 0 STARS
So let's start. :) The other night I made a family favorite (my cousin, Kari still dreams about it I think.). It wasn't anything new but is always a meal that just hits the spot. And even better - it's soooo inexpensive, which also makes it a great meal to serve for company!
It's a marinated roast/steak! I haven't tried it with a roast...we just buy the small marinating steaks from the grocery store. They are between $3-$6 each usually. My husband and I can nearly polish off two ourselves so keep that in mind if you are serving it for a group bigger than that.
Here is the recipe - this is not an original me recipe and I haven't made any alterations (which is a bit unusual). This was found on allrecipes.com (and excellent resource) and first tried by my good friend, Karma.
Marinade:
3 cloves of garlic, minced (I use the black & decker handy chopper plus - I seriously think this is a kitchen essential)
1/2 cup of soy sauce
2 Tbsp of veg oil (use the same Tbsp for the oil and ketchup, doing the oil first...the ketchup just slides out of the spoon!)
2 Tbsp ketchup
1 tsp oregano
1 tsp pepper
**Poke meat with fork (I actually make slices on each side with a sharp knife) and marinate. You can do it for 20 minutes or 2 hours - a great recipe for something quick too!**
Place on BBQ for a few minutes on each side. The rarer the better (to a point of course). Then slice - on a diagonal...my husband says it tastes better that way. haha The *only* downfall of this dish is it does get cold quickly. So keep that in mind and try to have all other dishes ready.
I also made caesar salad, baked potatoes with carrots, and garlic bread. I make my own caesar dressing (I make most of my own dressings) and it is truly TO DIE FOR!!! I have two recipes that I'll share though - one I grew up with my mom making (delicious) and one my dad has found and perfected since. For this meal I did the second one.
Caesar Dressing #1 (my mom's)
In a blender:
3 cloves of garlic
1/2 cup of vinegar
1/2 cup of evaporated milk (pretty much the whole small can)
1 cup of olive oil (add slowly while blending the other ingredients)
2 glops of mayonnaise (or miracle whip)
1 1/2 tsp anchovy paste (I don't usually add it to this recipe)
*Keeps about a week*
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Caesar Dressing #2 (found online but perfected by my dad)
In a bowl - and mixing after the adding of each separate ingredient:
1 medium clove of garlic, minced (using the handy chopper again)
1/2 tsp pepper
pinch of salt (I pretty much never add salt to recipes, so I omit this)
1 1/2 tsp anchovy paste (don't worry - it doesn't taste fishy)
1 tsp dijon mustard (the real stuff...I use French's in the glass jar)
1 tsp worcestershire sauce
Pour ingredient into blender and add:
1 large coddled egg (yolk only)**
3 Tbsp fresh lemon juice (I usually use the bottled stuff)
about 3 Tbsp parm cheese (give or take depending on how you like it...I'm a cheese addict, the more the better)
3 Tbsp mayonnaise (miracle whip)
Add 1/3 cup virgin olive oil while blending.
**To coddle an egg....Gently drop into boiling water (enough to cover it) and *cook* for 30 seconds. I usually do a minute just to be sure. Crack and pour out white part, adding just the yoke to the blender**
Pour over washed, romaine lettuce (I usually rip mine...but sometimes use my lettuce knife...**using a metal knife on lettuce causes it to brown**) with croutons.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Then for the garlic toast. I buy the french loaves for about $1 at the grocery store and cut them in half lengthwise (to get two halves, the top and the bottom).
Mix in a bowl:
5 Tbsp butter softened (or margarine - that's what I use)
2 tsp olive oil
3 cloves of garlic, minced (again with the handy chopper)
1 tsp oregano (dried)
salt and pepper to taste (I don't add these...but would only add the pepper if I was going to)
1 cup shredded mozzarella cheese (I don't usually do this...but it's great either way)
Spread mixture on bread and bake in oven at 350 for 10-15 minutes. I like to broil for the last few minutes but have been known to forget and end up with some pretty crispy, pretty black garlic toast. *eeks*. I prefer to do this in the oven as it's less time consuming than the stove. But either way will work! Then slice (as shown) into individual serving slices.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
The carrots and potatoes...I cooked the potatoes in the microwave (making several cuts in each so there would be no potato explosion. lol) for about 5 minutes total (2, 2, 1).
I peeled and cut the carrots and steamed them just enough to make them a litle bit soft (otherwise they won't cook thoroughly in the oven and will still be too hard). When the potatoes were cool. I cubed them (bit-size) and mixed them all into a baking dish (corning ware is a beautiful thing) with a drizzle of olive oil. I sprinkled garlic salt and just a smidge of seasoning salt. Put them in the oven to bake (the time doesn't really matter....maybe 20-30 minutes I guess).
SERIOUSLY SCRUMPTIOUS RATING: 3.5 STARS
(they were good...but not knock your socks off good...although I make this regularly because it's a nice side dish and it uses up our potatoes)
I thought I would try something a little new this meal....I took the leftover marinade and turned it into a gravy for the carrots and potatoes. My only recommendation is that you DON'T TRY IT!!!
haha...I thickened it with water and cornstarch (1 cup of lukewarm water with a few Tbsp of corn starch...add to the boiling marinade and stir until thickened) which was great. But the taste was too strong....great for a marinade but not straight. I was excited when I thought to do it....but I will not be venturing there again. LOL
SERIOUSLY SCRUMPTIOUS RATING: 0 STARS
Let me know if you try any of these and what you think....It would be fun to compare your experiences too. Oh and don't worry, not every post will be this long....and I apologize to my photography friends for having to endure the less than *seriously scrumptious* photos of the food....I know I need a better camera. but for now - just be grateful you get photos ;)
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