Wednesday, October 29, 2008
Today I made the Asiago Cheese Bread from Alicia's Recipes. I am addicted to the Asiago Cheese Bagels at Panera, so I was hoping that I could learn to make some Asiago bread at home. Even with the pricey cheese, it's easier on the budget to make my own.
Find my version of the recipe along with photo and nutrition information at Cook and Count.
I got this recipe about 15 years ago from a cyber-buddy named Joy, and these have been a staple in my home ever since. These cookies are super-easy and really delicious!
You'll find this recipe at my new website, Cook and Count!
Monday, October 27, 2008
1 1/2 bags (32 oz each) hash-brown potatoes (the shredded kind)
1 lb Colby cheese, shredded
2 cups milk
1/2 cup dry minced onion
1 cup beef stock or broth (I used reconstituted soup base)
4 TBL butter
1 tsp garlic powder
2 tsp salt
1 tsp ground black pepper
In a heavy pot on top of stove, combine all ingredients EXCEPT POTATOES.
Cook on low heat until cheese is melted and sauce is smooth.
Put frozen potatoes in cookwell.
Pour cheese sauce over potatoes and stir to coat. Line sides of pan with
lasagna noodles so cheese and potatoes won't burn.
(At this point I refrigerated the whole casserole overnight).
To bake from refrigerated: Bake in Nesco at 200 to 250 for 2 hours. Turn
it up to 350 to 375 and turn on the fan. Bake about 11/2 hours. Stir
occasionally. At this point it should be cooked through and you can turn it
back down to the "keep warm for buffet serving" level.
This fed about 15 people as a side dish.
1/2 bag (30 oz) shredded hash-brown potatoes--thawed
2 cups Cheddar or Colby cheese
1 cup milk
1/4 cup dry minced onion
1/2 cup beef stock
2 TBL butter
1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
Mix cheese, milk, onion, beef stock, butter and seasonings over very low heat in a heavy casserole dish until cheese is melted and sauce is smooth. Stir in potatoes. Bake at 375 for 35 to 40 minutes.
MONDAY: ranch-breaded chicken tenders, hash-brown casserole, salad, peas rustica
TUESDAY: Teriyaki pork, brown rice, green beans
WEDNESDAY: roast chicken, stove-top stuffing, vegetables
THURSDAY: spaghetti and meatballs
HALLOWEEN: hot dogs and mac & cheese, Chicken Fajita Soup (We usually have at least one extra child and one extra grownup, so it will be sort of a "buffet" thing here.
SATURDAY: I have an SFO meeting all day. Looks like it might be a pizza day.
Looking ahead to Sunday: a request has been made for a Loaded Baked Potato Bar. Sunday might be a good day for that!
Saturday, October 25, 2008
MARK'S POT ROAST
3 lb. chuck roast
Olive oil as needed
Salt and pepper to taste
1 pint beef stock
1 cup red wine
1 tablespoon tomato paste (optional)
2 bay leaves
Chopped thyme, rosemary and parsley to taste
4-5 red potatoes
4 large carrots
20 pearl onions or 2 medium Spanish onions
4 cloves garlic, chopped
Take the widest covered pot you have and place it on the stove on high heat. Brush the roast with olive oil and sprinkle both sides with salt and pepper. Add oil to the pot, wait till it starts to smoke and sear the roast on each side until browned. Remove the roast, add the wine and deglaze the pot, scraping the browned bits off the bottom, as the wine comes to a boil. Add the stock and tomato paste, return it to a boil, and then reduce it to a simmer. Add salt, pepper, bay leaves, thyme and rosemary. Add the meat back into the pot and cover. Place the pot in a 350 degree oven or maintain it at a very gentle simmer on the stovetop for two hours. Meanwhile, peel and cut the potatoes into quarters and place them in a bowl of water to prevent them from browning. Cut the carrots into large chunks. Peel the pearl onions and leave them whole or peel and quarter the Spanish onions. At the 90 minute point add all of the vegetables and garlic. Cook for another half hour or until the vegetables are tender. If it takes a little longer than two total hours that's fine. A little extra cooking time will not harm the meat. Add the chopped parsley just before service.
Deborah just posted these Cinnamon French Toast Cups over at her Tast.ie food blog! I HAVE to try these. I've been meaning to do the French Toast Cups anyway, and this cinnamon version...how can you miss?
Cinnamon French Toast Cups
- 3 eggs
- 2 fl. oz / 1/4 cup milk
- 1 tbsp vanilla extract
- 3 tbsp sugar
- 3 tbsp melted butter
- 1 tsp cinnamon
- 5 slices bread, cubed
Pre-heat oven to 200C/400F
Whisk the eggs with all the ingredients except bread. Once well combined add the bread and toss to coat. All the liquid should be soaked up.
Spray a muffin tin with cooking spray or butter 8 holes. Spoon the bread mixture into each muffin hole.
Bake for ten minutes until cooked through and slightly crispy on top. Glaze and serve.
For the glaze:
- 1/2 cup powdered/icing sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tbsp milk
Whisk all ingredients together until smooth. Pour over toast cups.
Wednesday, October 22, 2008
1/2 cup flour
1/2 teaspoon pepper
2 boneless chicken breasts, split
1/2 stick butter
2 carrots, julienned
1/4 cup lemon juice
1/4 cup orange juice
2 teaspoons rosemary
2 tablespoons parsley
Cut boneless, skinless chicken breasts into bite-size pieces.
Combine flour and pepper in a container, then put chicken into container. Cover tightly and shake until chicken pieces are coated in flour.
Melt butter over medium heat in skillet. Add chicken and carrots. Cook on medium-high 3 to 5 minutes, stirring frequently. Add juice and rosemary and cook 2 more minutes or until the liquid thickens into a nice sauce.
Serve over rice. Top with parsley.
Source: HomeMade Memories by Maria Littauer
NOTE: That made about 2 adult and 1 toddler serving. Now I need to double the recipe, except for the butter.
Tuesday, October 21, 2008
I found a recipe for Amish Cornbread at Alicia's Recipes.
1 c. sifted flour
1/4 c sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening, melted and cooled
Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.
The only change I made to this recipe was to use an 8-inch round pan rather than square, because my square pans have gone, full of treats, to a friend's house.
I had a little technical difficulty when I poured the melted shortening, which was, I guess, not cool enough, into the cold milk and beaten-egg mixture. That was a mess. The shortening immediately solidified in little pieces. So I put the whole bowl into the microwave to warm it up and stirred it until it was smooth(er).
The texture if this cornbread was very cake-like. It was a moist, smooth texture with a fine crumb. But the cornbread itself seemed to be "missing something." I think it might be good with butter instead of shortening--so I'll try this again.
This post is an entry in the Amanda's Cookin' "Cooking with Alicia & Annie" Contest.
Monday, October 20, 2008
MONDAY: Barbara's Crunchy Chicken & Rice Casserole (I have lots of leftover rice and some leftover crunchy noodles from Saturday night's Chinese-food run...this will be a great way to use those up. I'll be using the Cream of Whatever soup mix as the base for this.
TUESDAY: Taco Skillet, corn
WEDNESDAY: Hawaiian Chicken, rice, green beans
FRIDAY: Homemade pizza OR Shrimp & Scallop Creole; if I skip the sausage I can have a meatless Friday dinner....
SATURDAY: Burgers with pepper-jack cheese; tater tots
Friday, October 17, 2008
Spaghetti on Thursday, of course, because it gets UGLY around here if I deviate from that routine!
Hawaiian Chicken & rice
Easy dinner with easy cleanup needed Tuesday since Cub Scouts come here at 7
Do we need a dinner plan Sunday?
We have Tater Tots! They would be a good side for....um....maybe burgers on Saturday.
Wednesday, October 15, 2008
Monday, October 13, 2008
MONDAY: Pork with Onion, Garlic and Fennel; saffron rice; vegetables.
TUESDAY: Chicken piccata; rice; vegetables.
WEDNESDAY: I'm considering the Dinosaur BBQ Mac & Cheese Shepherd's Pie, but that could change....
FRIDAY: Chick-Fil-A for Big Brother's Habitat for Humanity trip to Gulfport, MS
SATURDAY: Something on the grill, maybe burgers with pepper-jack cheese!
Saturday, October 11, 2008
I made this recipe for the Cooking with Alicia & Annie contest. Here's the original recipe:
2 cups grated raw apples
1/2 cup brown sugar
1/2 cup oil
1 tsp vanilla
1 cup wholemeal self-raising flour
1 cup self-raising flour
1/4 tsp baking soda
2 tsp cinnamon
Preheat oven to 400 degrees F, prepare pans. Thoroughly combine the wet mix ingredients. Combine the dry mix ingredients and mix thoroughly into the wet mix. Spoon into pans and bake for 20-25 minutes. Makes 12. Nice sprinkled with equal parts degrees F brown sugar and spice. These are lovely moist muffins and hardly need to be buttered. They will keep will, but are best kept refrigerated and then warmed before eating. Variations: Apple Raisin and Nut: Add 1/2 cup chopped raisins, 1/2 cup chopped walnuts and 1 Tbsp grated lemon or orange rind to the wet mix. Apple and Date: Add 3/4 cup of finely copped dates and 1 Tbsp grated lemon rind to the wet mix. Apple and Bran: Substitute the wholemeal and self-raising flour with 1 cup of flaky bran and 1-1/2 cups degrees F self-raising flour.
Changes I made: I used regular all-purpose flour since I did not have self-rising flour. I added 1 1/4 tsp baking powder and 1/9 tsp salt to make up for that. I also added 1/2 cup chopped walnuts to the wet mix.
My review of the recipe: As I was mixing this up, the batter seemed REALLY thick. Too thick! It was more the consistency of chocolate-chip cookie dough than muffin batter. I had to actually use 2 spoons to get it into the muffin cups. I looked at some other muffin recipes that I have used in the past and noticed that all of them contained between 2/3 and 3/4 cup milk for every 2 cups flour.
The batter TASTED fabulous and I was so optimistic that I had found the recipe for the delicious apple-nut muffins that were sold at the bakery where I worked in high school. But the finished product was too dry. I'm attributing this to the lack of milk in the recipe.
I will definitely make this recipe again, adding the milk that I think is missing.
Meanwhile, I think I'll make a little bread pudding or something with the muffins that didn't quite work. There's no sense letting all those good ingredients go to waste!
Friday, October 10, 2008
I've also recently picked up this book: The Frugal Family's Kitchen Book by Mary Webber. What an excellent book! It's more than a cookbook, which is why it's called a kitchen book. It deals with all kinds of money-saving strategies. If you know a young person or young couple just starting out on their own, this book would be an excellent gift!
2 TBL butter
1/2 cup flour
1/2 cup milk
1 1/4 cup chicken broth
1/4 tsp EACH salt, pepper and thyme
1/3 cup finely chopped onion
1 can Veg-All, drained (about 14 ounces)
1 1/2 cup cubed cooked chicken or turkey
1 can refrigerator biscuits (I used half a can of "Grands")
Preheat oven to 350. Use an ovenproof skillet. On the stove top, melt the butter in the skillet. Add flour and stir until blended. Slowly add in the milk and broth and cook a few minutes until the gravy is creamy. Add the seasonings, onion, vegetables and chicken. Cut up the biscuits into fourths, and scatter on top of the mixture in the skillet. Bake about 20 minutes or until biscuits are golden brown on top.
Sunday, October 05, 2008
MONDAY: Homemade pizza (everything's in the freezer and ready to go!)
WEDNESDAY: Pork ribs with barbecue sauce, roasted potatoes, vegetables
THURSDAY: Chicken Divan with noodles
FRIDAY: Linguine with Shrimp and Scallops
SATURDAY: Mexican steak on the grill, corn on the cob, baked potatoes
Thursday, October 02, 2008
How could I resist? As of this writing, 263 bloggers have contributed links to their posts with favorite kitchen tips.
I've already put one of them to good use and I'm sure to find others. It's worth a little time to check out these tried and true tips.
My name is Barb, and I'm a tip-o-holic. Just try and stop me.
Wednesday, October 01, 2008
MONDAY: Beef Paysanne with noodles
TUESDAY: eat out (Chili's)
WEDNESDAY: Chicken Fajita Soup, Chicken Lo Mein (I had leftover chicken to use up, and I wanted soup. I also had leftover spaghetti to use up, and knew Little Brother would not deal with the spice in the soup!)
THURSDAY: Barbara's Braised & Barbecued Chicken, mac & cheese, green beans
FRIDAY: Baked flounder, rice, mixed vegetables
SATURDAY: Maybe I'll actually get around to making those beef fajitas I keep thinking about!
This recipe is my version of Mexican Chicken Soup.
2 boneless skinless chicken breasts, grilled, cut up (or 1 1/2 cups cubed cooked chicken)
1 cup frozen corn (no need to thaw!)
16-oz jar salsa (medium)
46-oz can V-8 (store brand works)
1 can small red beans, drained (14 oz)
1 can black beans, drained (14 oz)
1 can pinto beans, drained (14 oz)
1 packet fajita seasoning (because I had it in the pantry; I will make my own next time--see below for recipe)
1 tbl chili powder (in addition to what's in the fajita mix)
1/2 small onion, chopped fine
Combine in slow cooker and cook on low 3 to 4 hours.
Serve with tortilla chips and shredded sharp Cheddar cheese.
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp sugar
1 tsp salt
1/4 tsp EACH: garlic powder, onion powder, cayenne pepper
VARIATION: This is also a great soup to make "meatless." Just omit the chicken; you can add even more beans if desired.
I shared this recipe at Lynn's Cooking Adventures! Check out all the great soup recipes you'll find in her link party.