Meatballs, frozen
1 16 oz. package of spaghetti
3 T. olive oil
3 c. shredded mozzarella cheese, divided
1 c. grated parmesan cheese
3 large eggs, slightly beaten
s&p, to tasted
2 26 oz. jars spaghettis sauce (or make your own, ha!)
1. Bake meatballs according to directions. When done, slice in half and set aside.
2. While meatballs are baking, prepare the spaghetti.
3. Toss the cooked spaghetti in 3 T. olive oil.
4. Once pasta is a bit cooler, mix in eggs and cheese (1 c. of parm and 1.5 c. mozzarella) and spice well with s&p. Use your hands to do this--it will work much better than a spoon.
5. Place the spaghetti in greased 9x13 pyrex.
6. Place the cooked meatballs on top of the spaghetti.
7. Pour both jars of sauce on top.
8. Cover with foil and bake at 350 for 45 minutes. (I put on a cookie sheet to catch spill-over.)
9. Take off the foil, sprinkle the rest of the mozzarella and bake for 5 to 8 min. until the cheese looks melty and delicious!
I served with a Caesar salad. I didn't do bread because this dinner is already so much, but I originally I wanted to make rolls with it and ran out of time. I actually didn't miss them!!!
Suzi
Sunday, April 27, 2008
Monday, April 21, 2008
Roasted Chicken and Wild Rice Soup
Roasted Chicken and Wild Rice Soup
(from Cooking Light)
1 (6 ounce) box of long grain and wild rice mix
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 (8 ounce) package of mushrooms, halved (I omitted these)
1/4 c. flour (I used 1/2 c.--I like the soup to be a little thicker)
1/2 t. dried tarragon
1/4 t. thyme
2 c. water
2 (15.75 ounce) cans fat free chicken broth
1 (12 ounce) can of fat free evaporated milk
3 c. shredded roasted skinless chicken
Prepare rice according to package directions, set aside.
Heat oil in a large dutch oven (I just used a big soup pot) over medium high heat. Add chopped onion and next 4 ingredients, and saute 6 minutes or until onion is tender. Lightly spoon flour into dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.
(I added more of the thyme and added pepper and garlic powder to taste. I also added one chicken bouillon cube instead of salt.)
(from Cooking Light)
1 (6 ounce) box of long grain and wild rice mix
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 (8 ounce) package of mushrooms, halved (I omitted these)
1/4 c. flour (I used 1/2 c.--I like the soup to be a little thicker)
1/2 t. dried tarragon
1/4 t. thyme
2 c. water
2 (15.75 ounce) cans fat free chicken broth
1 (12 ounce) can of fat free evaporated milk
3 c. shredded roasted skinless chicken
Prepare rice according to package directions, set aside.
Heat oil in a large dutch oven (I just used a big soup pot) over medium high heat. Add chopped onion and next 4 ingredients, and saute 6 minutes or until onion is tender. Lightly spoon flour into dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.
(I added more of the thyme and added pepper and garlic powder to taste. I also added one chicken bouillon cube instead of salt.)
Bread Machine Wheat Bread
"Bread Maker Wheat Bread--by Hilary's Grandpa Zwahlen"
Mix 1:
1/4 c. + 3 T. sugar
3 T. dry milk
1 T. salt
Mix 2:
2.5 c. whole wheat flour
2.5 c. white flour
3 T. gluten
Directions:
1. Put 1 7/8 c. warm water into machine
2. Add 1/4 c. oil (I use olive oil)
3. Add mix 1
4. Add mix 2
5. Make a hollow in the top of the flour and add 1.5 T. dry yeast
6. Start machine on dough cycle
7. After cycle is done form into loaves (2 big loaf pans or 3 small loaf pans) and place into greased loaf pans and let rise in a warm oven for 50 minutes.
8. Take loaves out of oven and set oven to 350 degrees.
9. Bake for 20 to 30 minutes (in my oven, 20)
Mix 1:
1/4 c. + 3 T. sugar
3 T. dry milk
1 T. salt
Mix 2:
2.5 c. whole wheat flour
2.5 c. white flour
3 T. gluten
Directions:
1. Put 1 7/8 c. warm water into machine
2. Add 1/4 c. oil (I use olive oil)
3. Add mix 1
4. Add mix 2
5. Make a hollow in the top of the flour and add 1.5 T. dry yeast
6. Start machine on dough cycle
7. After cycle is done form into loaves (2 big loaf pans or 3 small loaf pans) and place into greased loaf pans and let rise in a warm oven for 50 minutes.
8. Take loaves out of oven and set oven to 350 degrees.
9. Bake for 20 to 30 minutes (in my oven, 20)
Caramel Popcorn
Marian Taylor's Caramel Popcorn Recipe:
1/2 c. butter
1 c. brown sugar
1/4 c. light corn syrup
1/2 t. salt
1/4 t. baking soda
1/2 t. vanilla
3 quarts air-popped pop corn
1. Bring butter, brown sugar, corn syrup, and salt to a boil on medium heat.
2. Boil gently, without stirring, on low heat for 5 minutes.
3. Remove from heat. Stir in soda and vanilla.
4. Pour popcorn into large, sprayed, roasting pan.
5. Pour syrup over popcorn and toss.
6. Bake 1 hour at 250, stirring every 15 minutes.
7. When cool, store in an airtight container.
Yields 5-6 cups.
When I made it for primary, I popped two batches of popcorn in an airpopper, then made the syrup recipe times 3 1/2. It filled a disposable turkey roasting pan. Stirring is really key once it's baking to get rid of any stickiness. It kept really well in ziplock bags.
1/2 c. butter
1 c. brown sugar
1/4 c. light corn syrup
1/2 t. salt
1/4 t. baking soda
1/2 t. vanilla
3 quarts air-popped pop corn
1. Bring butter, brown sugar, corn syrup, and salt to a boil on medium heat.
2. Boil gently, without stirring, on low heat for 5 minutes.
3. Remove from heat. Stir in soda and vanilla.
4. Pour popcorn into large, sprayed, roasting pan.
5. Pour syrup over popcorn and toss.
6. Bake 1 hour at 250, stirring every 15 minutes.
7. When cool, store in an airtight container.
Yields 5-6 cups.
When I made it for primary, I popped two batches of popcorn in an airpopper, then made the syrup recipe times 3 1/2. It filled a disposable turkey roasting pan. Stirring is really key once it's baking to get rid of any stickiness. It kept really well in ziplock bags.
Chicken Chili
Line a 9x13 pyrex with foil.
Place 6 chicken breasts inside (or you can use thighs, just use more of them).
Dump 2 cans of diced tomatoes (with the juice) on top.
Slice 1 onion and put in.
Add spices: s&p, garlic, chili powder, cumin
Mix until everything is covered with sauce and spices, then cover w/ foil and bake in the oven at 375 for at least an hour.
Once chicken is done, take out chicken with tongs and chop into bite size (or slightly larger) pieces. This can be done while chicken is hot.
Put chicken pieces into a large pot.
Pour all of the tomatoes and onions from baking into the pot.
Add two cans of beans (black or kidney or whatever you like in chili).
Add two cans of corn (or use frozen).
Add another can of diced tomatoes.
Add chicken stock until the chili has desired consistency.
Add one or two chicken boullion cubes to give richer flavor.
Spice s&p, garlic, chili powder, cumin until chili has reached desired spicy-ness.
Heat through and serve! I usually serve w/shredded cheese and sour cream along with corn bread and/or chips. I sometimes serve it over rice.
Place 6 chicken breasts inside (or you can use thighs, just use more of them).
Dump 2 cans of diced tomatoes (with the juice) on top.
Slice 1 onion and put in.
Add spices: s&p, garlic, chili powder, cumin
Mix until everything is covered with sauce and spices, then cover w/ foil and bake in the oven at 375 for at least an hour.
Once chicken is done, take out chicken with tongs and chop into bite size (or slightly larger) pieces. This can be done while chicken is hot.
Put chicken pieces into a large pot.
Pour all of the tomatoes and onions from baking into the pot.
Add two cans of beans (black or kidney or whatever you like in chili).
Add two cans of corn (or use frozen).
Add another can of diced tomatoes.
Add chicken stock until the chili has desired consistency.
Add one or two chicken boullion cubes to give richer flavor.
Spice s&p, garlic, chili powder, cumin until chili has reached desired spicy-ness.
Heat through and serve! I usually serve w/shredded cheese and sour cream along with corn bread and/or chips. I sometimes serve it over rice.
Pesto Lasagna
It's Suzi, signed in as Kathrin since I couldn't get the login to work.
For the pesto:
4 c. packed basil
1/4 to 1/3 c. olive oil
3/4 c. shredded parmesan
2 t. butter, room temp.
3 T. pine nuts (optional)
1 T. minced garlic
s&p to taste
Put pesto and olive oil in food processor. Blend until smooth. Add the cheese, blend. Add the rest of the ingredients and blend until smooth.
For the sauce:
3 T. butter
4 T. flour
3 c. milk
1 c. shredded parmesan cheese
1 c. shredded mozzarella
salt, pepper, garlic to taste
Melt butter in saucepan. Add flour and whisk together for 1 minute. Add the milk and whisk over medium-high heat until it starts to thicken. (About 10 minutes.) Add spices. Add cheese and mix until smooth.
Boil the lasagna noodles in large pot with a little olive oil in it (my favorite noodles are the Safeway brand--they just work the best, in my experience).
Once the noodles are done, drain and run cold water over them.
Put a little of the sauce on the bottom of a 9 x 13 pan. Place one layer of noodles down (I use 4 to 5 noodles per layer). Pour half of the sauce over the noodles. You can sprinkle some extra mozzarella on top, if desired.
Place another layer of noodles down.
Spread pesto over these noodles.
Place another layer of noodles down.
Pour the rest of the cheese sauce on top and sprinkle with mozzarella and parmesan cheese.
Bake at 450 for 15 to 20 minutes.
For the pesto:
4 c. packed basil
1/4 to 1/3 c. olive oil
3/4 c. shredded parmesan
2 t. butter, room temp.
3 T. pine nuts (optional)
1 T. minced garlic
s&p to taste
Put pesto and olive oil in food processor. Blend until smooth. Add the cheese, blend. Add the rest of the ingredients and blend until smooth.
For the sauce:
3 T. butter
4 T. flour
3 c. milk
1 c. shredded parmesan cheese
1 c. shredded mozzarella
salt, pepper, garlic to taste
Melt butter in saucepan. Add flour and whisk together for 1 minute. Add the milk and whisk over medium-high heat until it starts to thicken. (About 10 minutes.) Add spices. Add cheese and mix until smooth.
Boil the lasagna noodles in large pot with a little olive oil in it (my favorite noodles are the Safeway brand--they just work the best, in my experience).
Once the noodles are done, drain and run cold water over them.
Put a little of the sauce on the bottom of a 9 x 13 pan. Place one layer of noodles down (I use 4 to 5 noodles per layer). Pour half of the sauce over the noodles. You can sprinkle some extra mozzarella on top, if desired.
Place another layer of noodles down.
Spread pesto over these noodles.
Place another layer of noodles down.
Pour the rest of the cheese sauce on top and sprinkle with mozzarella and parmesan cheese.
Bake at 450 for 15 to 20 minutes.
Wednesday, April 9, 2008
Brownies
2 sticks butter
1/2 cup cocoa powder (dutch process for dark chocolate brownies)
4 eggs
2 cups sugar
1 1/2 cups flour
1/2 cup chopped nuts (optional)
Preheat oven to 350.
Melt butter in a pan with the cocoa powder.
Meanwhile, beat the 4 eggs in a large bowl. Add the sugar, flour, and nuts. DO NOT STIR.
Pour the melted butter/cocoa powder mixture into the bowl and mix well.
Bake in a greased 9x13 inch pan for 20-25 minutes.
1/2 cup cocoa powder (dutch process for dark chocolate brownies)
4 eggs
2 cups sugar
1 1/2 cups flour
1/2 cup chopped nuts (optional)
Preheat oven to 350.
Melt butter in a pan with the cocoa powder.
Meanwhile, beat the 4 eggs in a large bowl. Add the sugar, flour, and nuts. DO NOT STIR.
Pour the melted butter/cocoa powder mixture into the bowl and mix well.
Bake in a greased 9x13 inch pan for 20-25 minutes.
Balsamic Dijon Chicken Tenders
So, this is from greenlitebites.com. I wanted to do something different with the frozen chicken breasts I had on hand and this fit the bill.
16 oz. chicken breasts cut into tender style pieces.
2 T. balsamic vinegar
1 T. dijon mustard
1 t. dried parsley flakes
Mix the vinegar, mustard and parsley in a small bowl. Place chicken pieces into ziploc bag; pour in marinade. Seal and let sit at least 10 minutes. I let it sit for about 3 hours and cooked it in my grill pan. Everyone loved it. (Even Eldon who doesn't really like balsamic vinegar. ) I served it with baked potatoes.
16 oz. chicken breasts cut into tender style pieces.
2 T. balsamic vinegar
1 T. dijon mustard
1 t. dried parsley flakes
Mix the vinegar, mustard and parsley in a small bowl. Place chicken pieces into ziploc bag; pour in marinade. Seal and let sit at least 10 minutes. I let it sit for about 3 hours and cooked it in my grill pan. Everyone loved it. (Even Eldon who doesn't really like balsamic vinegar. ) I served it with baked potatoes.
Tuesday, April 8, 2008
Taco Soup
2 lb ground beef
2 cans diced tomatoes
2 cans tomato sauce
2 cans corn, drained
1 can beans, drained and rinsed
1.25 oz fajita or taco seasoning (from Penzey's)
1 oz ranch dressing mix (from Penzey's)
1 Tbsp brown sugar
1 - 1.5 cups water
Brown the ground beef
Add tomatoes, sauce, seasoning, and sugar (to cut acidity) and mix well.
Mix in beans and corn.
Add water to get the right consistency.
Simmer 15 to 20 minutes.
Serve with corn bread and sour cream.
2 cans diced tomatoes
2 cans tomato sauce
2 cans corn, drained
1 can beans, drained and rinsed
1.25 oz fajita or taco seasoning (from Penzey's)
1 oz ranch dressing mix (from Penzey's)
1 Tbsp brown sugar
1 - 1.5 cups water
Brown the ground beef
Add tomatoes, sauce, seasoning, and sugar (to cut acidity) and mix well.
Mix in beans and corn.
Add water to get the right consistency.
Simmer 15 to 20 minutes.
Serve with corn bread and sour cream.
Shredded Beef Sandwiches
3-lb. chuck roast or round steak
2 T. oil
1 cup chopped onions
1/2 c. cliced celery
2 cups beef broth or bouillon
1 garlic clove
1 t. salt
3/4 c. ketchup
4 T. brown sugar
2 T. vinegar
1 t. dry mustard
1/2 t. chili powder
1 bay leaf
1/4 t. paprika
1/4 t. garlic powder
1 t. worcestershire sauce
1. Brown both sides of meat in oil. Add onions and celery and saute briefly. Transfer to slow cooker. Add broth or bouillon.
2. Cover. Cook on low for 6-8 hours or until tender. Remove meat from cooker and cool. Shred beef.
3. Remove vegetables from cooker and drain, reserving 1 1/2 cups of broth. Combine vegetables and meat.
4. Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.
5. Cover. Cook on high for 1 hour. Remove bay leaf.
8 servings
2 T. oil
1 cup chopped onions
1/2 c. cliced celery
2 cups beef broth or bouillon
1 garlic clove
1 t. salt
3/4 c. ketchup
4 T. brown sugar
2 T. vinegar
1 t. dry mustard
1/2 t. chili powder
1 bay leaf
1/4 t. paprika
1/4 t. garlic powder
1 t. worcestershire sauce
1. Brown both sides of meat in oil. Add onions and celery and saute briefly. Transfer to slow cooker. Add broth or bouillon.
2. Cover. Cook on low for 6-8 hours or until tender. Remove meat from cooker and cool. Shred beef.
3. Remove vegetables from cooker and drain, reserving 1 1/2 cups of broth. Combine vegetables and meat.
4. Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.
5. Cover. Cook on high for 1 hour. Remove bay leaf.
8 servings
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