Okay it wasn't really a *feast* but it sure was yummy! Despite really feeling like take out tonight I puttered around and made some dinner. Honey Garlic Chicken and Fried Rice. It was sooooo yummy and really hit the spot - which is good...usually when I'm craving take out nothing BUT take out satisfies me. But tonight....mmmmm, it was great. And hey - I saved about $40 not getting the take out :D
4 boneless chicken breasts
2 Tbsp orange or lemon juice
1/2 tsp salt (I did not add this)
1-2 garlic cloves, crushed (I use two...well 4 because I doubled the recipe)
2 Tbsp honey
1 Tbsp vegetable oil
dash of pepper
I doubled the recipe for the *sauce* even though I had 5 chicken breasts. But I love sauce and love having extra to dip :) (or in this case pour onto the rice)
Bake uncovered at 400 until chicken is cooked through. I think it was close to an hour...but that's because I sort of just put it in and *forget* about it.
Oh and the best part - LEFTOVERS FOR LUNCH!!! I can't wait - I may dream about it tonight. LOL
I had some snap peas in the fridge that I cut up and added to the fried rice that Brent really liked. The rice tonight was especially delicious....
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Friday, March 13, 2009
Ah, Lasagna...
This is the lasagna I grew up with....and it's still (to me) the best I've tasted. Although we did have lasagna at some friends house a couple years ago that was the next best :)
It's so simple and really pretty quick....And soooo yummy!
Brown 1 lb ground beef (sometimes I throw in a diced onion and some diced garlic), drain
Add spaghetti sauce (we use president's choice with mushrooms, or prego because lately it's been cheaper than the pc one)
add some water
I always sprinkle in some parmesan cheese, italian seasoning, and garlic powder
*yes this is the same as my spaghetti sauce*
Mix in a separate bowl:
1 large cottage cheese
2 eggs
about 1/4 - 1/3 cup parmesan cheese
Cook lasagna noodles (I used the no cook ones once and I do not like them at all....so if I get them by accident I cook them anyways first!)
You'll need 9 noodles for a 9x13 pan - I always cook 10 just because at least 1 seems to get stuck to the bottom or something...lol
Add a thin layer of sauce to the bottom of the pan (so noodles don't stick) and top with 3 cooked lasagna noodles. Top with half of cottage cheese mixture and half of meatsauce. You can also add some shredded mozzarella here if you want for extra cheesyness. Top with 3 more lasagna noodles, then remaining cottage cheese mixture and meatsauce (sometimes there is a little leftover so I just save it for some noodles and sauce the next day for the kids or something). Top with last 3 lasagna noodles and cover with shredded mozzarella. Bake at 350 until cheese is bubble....if you've made everything fresh, about 30 minutes. I like to broil it for the last few minutes too...If you've made the meatsauce earlier in the day, cook the lasagna for about an hour :)
Add a caesar salad and garlic bread and it's awesome! I also made my sweet potatoes just because I LOVE them....lol
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
p.s. I have never really considered lasagna a *casserole* but it really is, so I included that in the labels :)
It's so simple and really pretty quick....And soooo yummy!
Brown 1 lb ground beef (sometimes I throw in a diced onion and some diced garlic), drain
Add spaghetti sauce (we use president's choice with mushrooms, or prego because lately it's been cheaper than the pc one)
add some water
I always sprinkle in some parmesan cheese, italian seasoning, and garlic powder
*yes this is the same as my spaghetti sauce*
Mix in a separate bowl:
1 large cottage cheese
2 eggs
about 1/4 - 1/3 cup parmesan cheese
Cook lasagna noodles (I used the no cook ones once and I do not like them at all....so if I get them by accident I cook them anyways first!)
You'll need 9 noodles for a 9x13 pan - I always cook 10 just because at least 1 seems to get stuck to the bottom or something...lol
Add a thin layer of sauce to the bottom of the pan (so noodles don't stick) and top with 3 cooked lasagna noodles. Top with half of cottage cheese mixture and half of meatsauce. You can also add some shredded mozzarella here if you want for extra cheesyness. Top with 3 more lasagna noodles, then remaining cottage cheese mixture and meatsauce (sometimes there is a little leftover so I just save it for some noodles and sauce the next day for the kids or something). Top with last 3 lasagna noodles and cover with shredded mozzarella. Bake at 350 until cheese is bubble....if you've made everything fresh, about 30 minutes. I like to broil it for the last few minutes too...If you've made the meatsauce earlier in the day, cook the lasagna for about an hour :)
Add a caesar salad and garlic bread and it's awesome! I also made my sweet potatoes just because I LOVE them....lol
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
p.s. I have never really considered lasagna a *casserole* but it really is, so I included that in the labels :)
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
Friday, March 6, 2009
oh and just because...
I'm cruel...
I am sitting here enjoying the most delicious homemade vanilla milkshake...My husband seriously makes the best!!! Vanilla or with fruit - they are AMAZING!!! It's my weakness for sure...I don't care about the ice cream...but the milkshake....*mmmmm*
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS FOR SURE!!!!
(no recipe so no tags...)
I am sitting here enjoying the most delicious homemade vanilla milkshake...My husband seriously makes the best!!! Vanilla or with fruit - they are AMAZING!!! It's my weakness for sure...I don't care about the ice cream...but the milkshake....*mmmmm*
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS FOR SURE!!!!
(no recipe so no tags...)
perfectly pita
I've been wanting veggie wraps lately but haven't actually made them. I usually use tortilla shells but we are out - and luckily I found some pitas in the freezer! Excellent!
These are inspired by my cousin, laura. And I LOVE them....
Cut up:
Red Onion (I do thin slices)
Red pepper (small chunks)
Cucumber (half circles or quarters)
carrots (small chunks)
celery (small chunks)
sprouts
grated cheese (I used mozzarella for something different)
I started using mayo and mustard like a sandwich, then switched to cream cheese - either herb & garlic or garden vegetable (both awesome) but today I decided to use some of my leftover caesar dressing from last night (which by the way turned out better than ever!!!). I ate both halves of the pita and wanted another (but I resisted). It was so amazing, I'm already anticipating another one for lunch tomorrow. I'll be throwing some of tonight's leftover roast in as well...:)
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
These are inspired by my cousin, laura. And I LOVE them....
Cut up:
Red Onion (I do thin slices)
Red pepper (small chunks)
Cucumber (half circles or quarters)
carrots (small chunks)
celery (small chunks)
sprouts
grated cheese (I used mozzarella for something different)
I started using mayo and mustard like a sandwich, then switched to cream cheese - either herb & garlic or garden vegetable (both awesome) but today I decided to use some of my leftover caesar dressing from last night (which by the way turned out better than ever!!!). I ate both halves of the pita and wanted another (but I resisted). It was so amazing, I'm already anticipating another one for lunch tomorrow. I'll be throwing some of tonight's leftover roast in as well...:)
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
BEST.ROAST.EVER.
Okay, I've made roasts quite a few times...and honestly they always turn out really yummy. But tonight's...mmm, tonight's was exceptional. I think because it was still pink and soooo tender....I don't usually overcook them, but they are often *cooked* as opposed to tonight....it was perfect.
I put a roast (actually half of one as we figured we can get two meals...so we froze one half) in the crock pot. I always put a package of *french onion soup mix* on top and add about 1/2-1 cup of water. It makes such yummy dark gravy....I also added veggies...I cut up an onion, some carrots, celery, mushroom, and zucchini. Then I threw on another package of *french onion soup mix* (because I felt like it..lol I don't always add a second one though) and some more water (to make lots of gravy) and let it cook. It cooked for 5 hours - 3 of those hours were on high.
Pour the drippings into a pot and cook on high until boiling...add water/corn starch mixture to thicken.
I often add potatoes to the crock pot too but this time decided to do mashed. I had some leftover hot potato salad from Monday still in the fridge so I threw those in when I mashed them. Just to use them up really - didn't impact the flavour much.
I would also have normally done a salad or garlic bread too but skipped out tonight. I can't wait to throw some roast in a pita for lunch tomorrow :D
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
I put a roast (actually half of one as we figured we can get two meals...so we froze one half) in the crock pot. I always put a package of *french onion soup mix* on top and add about 1/2-1 cup of water. It makes such yummy dark gravy....I also added veggies...I cut up an onion, some carrots, celery, mushroom, and zucchini. Then I threw on another package of *french onion soup mix* (because I felt like it..lol I don't always add a second one though) and some more water (to make lots of gravy) and let it cook. It cooked for 5 hours - 3 of those hours were on high.
Pour the drippings into a pot and cook on high until boiling...add water/corn starch mixture to thicken.
I often add potatoes to the crock pot too but this time decided to do mashed. I had some leftover hot potato salad from Monday still in the fridge so I threw those in when I mashed them. Just to use them up really - didn't impact the flavour much.
I would also have normally done a salad or garlic bread too but skipped out tonight. I can't wait to throw some roast in a pita for lunch tomorrow :D
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Thursday, March 5, 2009
Vegetarian, but definitely not vegan...
On today's menu....Spinach and Cheese Manicotti, Caesar Salad, and Garlic Bread!
The Manicotti is the only *new* recipe so here it goes....
Filling:
1 (15oz) container of Ricotta Cheese
1 (10oz) package of frozen, chopped spinach - thawed and squeezed dry (I only use about 3/4 of the spinach)
1/2 cup minced onion (that handy chopper again)
1 egg
2 tsp minced fresh parsley (I use dried)
1/2 tsp pepper
1/4 tsp garlic powder (I also add 1 minced clove of garlic when I mince the onion in the handy chopper)
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese (I just use regular parm cheese....I don't buy a block of it)
Mix together in a bowl. Cook Manicotti noodles - Add half of them to a pot of boiling water for 6 minutes. Take out and put in strainer and add remaining noodles to pot. 6 minutes...this makes them soft enough that they don't take forever to cook AND they are still really easy to fill!
Mix together (I use a large measuring cup because it's easy to pour from):
26 oz spaghetti sauce
1 1/2 cups water
Pour a little sauce onto bottom of casserole dish so noodles don't stick. Place filled manicotti shells in a single layer and pour remaining sauce overtop. Bake for 45-50 minutes at 350. Top with 1/4 cup parmesan and 1/2 cup shredded mozzarella. I usually turn off the oven and just let it sit in the oven for 10-15 minutes while I get the rest of the supper put together.
SERIOUSLY SCRUMPTIOUS RATING: (will let you know...it's not the first time I've made it, but the first time I've eaten it with a rating in mind. obviously it's good enough to make again though!)
Okay so the final rating is 3.5 STARS....this is a dish I personally really enjoy, although I couldn't say it's a 5 STAR dish....it's not my husband's favorite but he'll eat it (he eats anything) - but he was also looking for more after supper as it wasn't *satisfying*. We had Tara over for supper as well..She liked it but wasn't raving about it....So I imagine they would both give it a 3. I make this dish about once a year (maybe twice) - it'll probably stay that way. I much prefer to make a meal my husband LOVES...this will be saved for *just me* nights :)
The Manicotti is the only *new* recipe so here it goes....
Filling:
1 (15oz) container of Ricotta Cheese
1 (10oz) package of frozen, chopped spinach - thawed and squeezed dry (I only use about 3/4 of the spinach)
1/2 cup minced onion (that handy chopper again)
1 egg
2 tsp minced fresh parsley (I use dried)
1/2 tsp pepper
1/4 tsp garlic powder (I also add 1 minced clove of garlic when I mince the onion in the handy chopper)
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese (I just use regular parm cheese....I don't buy a block of it)
Mix together in a bowl. Cook Manicotti noodles - Add half of them to a pot of boiling water for 6 minutes. Take out and put in strainer and add remaining noodles to pot. 6 minutes...this makes them soft enough that they don't take forever to cook AND they are still really easy to fill!
Mix together (I use a large measuring cup because it's easy to pour from):
26 oz spaghetti sauce
1 1/2 cups water
Pour a little sauce onto bottom of casserole dish so noodles don't stick. Place filled manicotti shells in a single layer and pour remaining sauce overtop. Bake for 45-50 minutes at 350. Top with 1/4 cup parmesan and 1/2 cup shredded mozzarella. I usually turn off the oven and just let it sit in the oven for 10-15 minutes while I get the rest of the supper put together.
SERIOUSLY SCRUMPTIOUS RATING: (will let you know...it's not the first time I've made it, but the first time I've eaten it with a rating in mind. obviously it's good enough to make again though!)
Okay so the final rating is 3.5 STARS....this is a dish I personally really enjoy, although I couldn't say it's a 5 STAR dish....it's not my husband's favorite but he'll eat it (he eats anything) - but he was also looking for more after supper as it wasn't *satisfying*. We had Tara over for supper as well..She liked it but wasn't raving about it....So I imagine they would both give it a 3. I make this dish about once a year (maybe twice) - it'll probably stay that way. I much prefer to make a meal my husband LOVES...this will be saved for *just me* nights :)
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