tag:blogger.com,1999:blog-74328410679112802742024-03-21T13:59:49.908-07:00Ashley's Tried and True RecipesUnknownnoreply@blogger.comBlogger26125tag:blogger.com,1999:blog-7432841067911280274.post-15603097903963746602014-04-25T12:36:00.003-07:002014-04-25T12:55:45.889-07:00Jalapeño & Cilantro Chicken Rice Bake I saw a few recipes that inspired this recipe, but none we exactly what I wanted, so I made this one up and it was fabulous! I will definitely be making it again. If you don't like spicy, it would still be good without the jalapeño, but I really like the spice and flavor it adds! I forgot to take a picture the day I made it, but here are my left overs!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-sh49gglSJ6dAZjn0er4OXNQwdD1FQmSkJAcXwbX9uDNNy9F2xybyv6lis2tJKtCajzk03d6TId3W0H5noW_8KmBg-oy-d1MchYRJYSX-TTonY7LM0fnFsRLFnGOZWccJ2ZLiLipRbXl/s1600/IMG_0774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-sh49gglSJ6dAZjn0er4OXNQwdD1FQmSkJAcXwbX9uDNNy9F2xybyv6lis2tJKtCajzk03d6TId3W0H5noW_8KmBg-oy-d1MchYRJYSX-TTonY7LM0fnFsRLFnGOZWccJ2ZLiLipRbXl/s1600/IMG_0774.jpg" height="320" width="240" /></a></div>
<br />
<br />
About 2 chicken thighs or 1 breast<br />
spices (I used cumin, pepper, and paprika)<br />
1 cup uncooked rice<br />
1 Tbsp diced jalapeño (about half a pepper)<br />
1 can cream of chicken soup<br />
milk (enough to make desired consistency- about half the soup can)<br />
1/4-1/2 C cilantro<br />
pepper (to taste)<br />
pepper jack cheese (or whatever you like)<br />
<br />
<br />
Pre-heat the oven to 425*. Cut chicken into small pieces, coat with seasoning and bake.<br />
<br />
Cook rice according to directions.<br />
<br />
Once rice is cooked, mix it with soup, milk, jalapeño, cilantro, and chicken. Add pepper. Place in 2 quart baking dish. Top with cheese. Bake until cheese is melted (about 20 minutes). I cooked it a little longer because we like when the cheese gets brown. You can do it however you like!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-70540933250345661392013-09-03T17:35:00.001-07:002013-09-03T17:35:53.388-07:00Crabapple JellyOver Labor Day weekend, I made crabapple jelly with my husband and his mom and sister. It was a lot of fun, but very time consuming!
<br />
<br />
We started the night before picking crabapples from the tree in my in-law's back yard. We also spent a few hours the day of picking. The kids even helped. It is a good activity if you want to get every talking.<br />
<br />
Once we had the apples, it was time to juice them. My mother-in-law has an awesome contraption that steams and juices the fruit for you. Once you have 4 cups of juice, you are ready for the first batch. Add 4 cups of juice and 4 cups of sugar to a large sauce pan and set heat to high. Once the liquid comes to a low boil, turn the heat down and slowly bring it to 220 degrees Fahrenheit. Before it gets to the right temperature, the bubbles will double in size and the foam will be very white. Watch closely at that point, so it doesn't get too hot.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWqB5iDcSlcnAXOenIcxV53VGmUI7LYhfIxRSrA9FtBFqHpGhoKMIEnicys3rwEGGfaCvqmndYEz8dbN_LcN1u9UC3db46tm8nEaHNqLRbBtp0nM_RcUKeaa1MtPqkyL-Ow1FUoav1jPB/s1600/IMG_8518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWqB5iDcSlcnAXOenIcxV53VGmUI7LYhfIxRSrA9FtBFqHpGhoKMIEnicys3rwEGGfaCvqmndYEz8dbN_LcN1u9UC3db46tm8nEaHNqLRbBtp0nM_RcUKeaa1MtPqkyL-Ow1FUoav1jPB/s320/IMG_8518.JPG" />
</a></div>
<br />
Once it gets to 220, immediately remove from heat and let the foam settle. Then pour into jars. You will get 2 pints per batch.
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZCESAYr7VnRTBKcdYIVBl7qXRBD4fIR_XNaV6R9y61ar0R5g2233oSkL7OsWjyyWFJwNSK1iuIUS4A49XpTdbSxbGNxQieuYC38pJX7XBMmt1ynRs7uu1QgNVZvOYDujHoP3VWR208Pw/s1600/IMG_8548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZCESAYr7VnRTBKcdYIVBl7qXRBD4fIR_XNaV6R9y61ar0R5g2233oSkL7OsWjyyWFJwNSK1iuIUS4A49XpTdbSxbGNxQieuYC38pJX7XBMmt1ynRs7uu1QgNVZvOYDujHoP3VWR208Pw/s320/IMG_8548.JPG" /> </a></div>
<br />
Once the jelly is in the jars, you're ready to seal it and let it set.
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIp18oJ6ybaiMJopAdhQBBZ5B5M3B8IOHgkJhULiTIvUrOnP4HnbisLsqFvoDgWj_Yzkg22-imuylED7rHucRI2KLPlYjec4lejp9JpNp9OovLwEBYz9rLrNv_Sxv83dDPvVGv6PFTjvW/s1600/IMG_8555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIp18oJ6ybaiMJopAdhQBBZ5B5M3B8IOHgkJhULiTIvUrOnP4HnbisLsqFvoDgWj_Yzkg22-imuylED7rHucRI2KLPlYjec4lejp9JpNp9OovLwEBYz9rLrNv_Sxv83dDPvVGv6PFTjvW/s320/IMG_8555.JPG" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-54346418171371461212013-05-30T17:15:00.000-07:002014-06-01T19:50:24.236-07:00Homemade Chicken Rice-a-RoniI found this recipe from a cooking group and it turned out pretty well! It was a nice twist on plain ol' rice! I did not make it before hand, but I might. It would be nice to have on hand. I also like the idea of putting an egg in it for lunch! I'll have to try that too!<br />
<br />
<br />
<u>Chicken Style Rice-a-Roni Mix</u><br />
<u><br /></u>
3/4 cup long grain brown or white rice<br />
1/4 cup broken spaghetti (or just use more rice)<br />
1 tablespoon dry onion<br />
1/4 teaspoon garlic<br />
1/4 teaspoon poultry seasoning or thyme<br />
1 tablespoon dry parsley<br />
3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon<br />
<br />
Combine the rice and all of the other ingredients in a resealable plastic container.<br />
<br />
<br />
<u><br /></u>
<u>To Prepare</u><br />
2 tablespoons margarine<br />
1 package of Chicken Style Rice-a-Roni Mix<br />
2-1/2 cups water<br />
<br />
In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-10105324885433429892012-10-03T20:53:00.002-07:002012-10-03T20:57:36.251-07:00Honey Oat Bread<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fashleystriedandtrue.blogspot.com%2F2012%2F10%2Fhoney-oat-bread.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-HHMQGHxuQH8%2FUG0GWff_CcI%2FAAAAAAAADQM%2Fh3TWh3QoEiM%2Fs1600%2FIMG_6912.JPG&description=Ashley's%20Honey%20Oat%20Bread"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
<br />
<div style="text-align: center;">
<div style="text-align: left;">
I don't love wheat bread. I grew up eating white bread and am slowly learning to love wheat. This bread might just change my mind! It is not as intense as purely wheat bread and goes well with butter and honey! Now I want to learn to make jam!
</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br />
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRAIKpEDf67bcxpUGJadqLlY65LQFOZ3GaGt0WM1zYdKsVEijL1Xhm8BgIk1BaQxLfH6s-rM3ep9jhp4eHE_jKV6rCNa3KTTEu4p3ZTVewMiiBowzGdTsJzMrcCODbXSvvh4x2nliiQaN/s1600/IMG_6912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRAIKpEDf67bcxpUGJadqLlY65LQFOZ3GaGt0WM1zYdKsVEijL1Xhm8BgIk1BaQxLfH6s-rM3ep9jhp4eHE_jKV6rCNa3KTTEu4p3ZTVewMiiBowzGdTsJzMrcCODbXSvvh4x2nliiQaN/s320/IMG_6912.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 cup warm water</div>
<div class="separator" style="clear: both; text-align: left;">
1 envelope yeast</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup honey</div>
<div class="separator" style="clear: both; text-align: left;">
3 Tbsp butter, melted and cooled</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp salt</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/2 cups wheat flour</div>
<div class="separator" style="clear: both; text-align: left;">
1 3/4 cups bread flour</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup oats</div>
<div class="separator" style="clear: both; text-align: left;">
2 Tbsp milk</div>
<div class="separator" style="clear: both; text-align: left;">
extra oats</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Proof yeast in warm water and honey for 10 minutes, until it starts to foam. Stir in butter, salt, flours, and oats. Slowly add last bit of bread flour. You might need to add a little less. Knead dough for 5-7 minutes, until stiff and soft dough forms. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Lightly grease ball of dough and let rise in bowl for 1 hour or until doubled. Punch down and let rise 10 more minutes. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Place dough in greased bread pan. Cover with towel and let rise 45 more minutes, until doubled. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Brush top of bread with milk and sprinkle with oats. Bake at 375 for about 30 minutes. Let cool in pan 20 minutes. Remove from pan and let cool completely. </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="background-color: white; line-height: 9.1pt; margin: 0in 0in 0.0001pt 2.4pt; text-align: center; white-space: pre-line; word-wrap: break-word;">
<div style="text-align: left;">
<br /></div>
</div>
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-83092056314299679382012-10-03T14:20:00.001-07:002012-10-03T20:54:14.015-07:00Stuffed Bell Peppers<div style="text-align: center;">
<div style="text-align: left;">
<a class="pin-it-button" count-layout="none" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fashleystriedandtrue.blogspot.com%2F2012%2F10%2Fstuffed-bell-peppers.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-FIzyNgbA9F0%2FUGyprMMrIJI%2FAAAAAAAADPk%2FOVTb7Ts1iHc%2Fs1600%2Fstuffed%2Bpeppers.jpg&description=Ashley's%20Stuffed%20Bell%20Peppers!"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
This is a dish I have never had any desire to make. Until now. I have to say, it was pretty good. It reminds me of the tradition some people have of "dinner in a pumpkin". You can really put whatever you want inside. It's about the experience! I have all sorts of ideas for the next time I try this!</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Since this was my first time making this, I read a few different recipes to get an idea of what to do. Then I looked at what I had around the house and got to work. Here is what I came up with.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUyC8vxJZRcgLBE1_ekP2jv2ZrD469Ti8KeY-mQyToXwRj_txtwXO_bwH5gkvFGZ5RLgtX1d_pdKQ6badZtuB2Xwq4Xk-KWRZTyOjRJY-0IVFW8qu-qBajsj66F47lVFaBeH-pAAurbuw/s1600/stuffed+peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUyC8vxJZRcgLBE1_ekP2jv2ZrD469Ti8KeY-mQyToXwRj_txtwXO_bwH5gkvFGZ5RLgtX1d_pdKQ6badZtuB2Xwq4Xk-KWRZTyOjRJY-0IVFW8qu-qBajsj66F47lVFaBeH-pAAurbuw/s320/stuffed+peppers.jpg" width="320" /></a></div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
8-10 medium bell peppers (any color would be fine)</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 1/2 cups quinoa (uncooked)</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 med onion, minced</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
3 cloves garlic, minced</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 can black beans</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 can pino beans</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1/2 - 1 lb taco meat (cook ground beef just like you would for tacos)</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
2 Tbsp chili powder</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 Tbsp paprika (These are estimates. I usually just pour directly until it looks good)</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
shredded cheese (I used a cheddar jack mix)</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Cook quinoa according to package directions. Preheat oven to 400.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
While quinoa is cooking, heat a little bit of oil in large skillet. Add garlic and onions. Cook until onions are translucent. Add beans, meat, and spices. Cook until warm. Mix with quinoa (either in skillet or in a seperate bowl).</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Slice peppers in half and take out seed and and extra "flesh" that doesn't look like you want to eat it. Put in shallow dish with about an inch of water. Microwave for about 2-3 minutes, until peppers are soft. Dump out water and place peppers in glass dish or on a cookie sheet. Fill with mixture. Top with cheese. Cook at 400 degrees for 15-20 minutes.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
NOTE: I only made 2 of these the night of, then assembled the rest and froze them. I hear they are an easy meal to freeze and that they last for a few months. I haven't eaten the frozen ones yet, but I am excited!</div>
<div style="text-align: center;">
<br /></div>
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-16243494207865516362012-09-26T11:05:00.001-07:002012-10-03T20:57:04.718-07:00Crock Pot Potato Soup<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fashleystriedandtrue.blogspot.com%2F2012%2F09%2Fcrock-pot-potato-soup.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-G5mt3AGrv6A%2FUGz1nMeLJnI%2FAAAAAAAADP4%2FNtaFQeoTLfY%2Fs1600%2Fpotato_soup.jpg&description=Ashley's%20Crock%20Pot%20Potato%20Soup" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
</br>
</br>
The other night I was craving creamy potato soup. The best potato soup recipe I know was not creamy enough for this particular craving. I've made a decent creamy soup, but all the ingredients were from cans. So, I thought I'd try something new. Once again, no one recipe looked perfect, so I threw what I had in the crock pot and decided to wing it. It turned out awesome! So, here it is!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcY9uAoE_pqsIrPdELX2oLAqwyvCQORKeCoEW9rvKLp26OiF3TeiiBVEoqG41z3_0S9sGIXEH7K1aj-YnmgN6AQek_NgGClEoCZg4kfKz1SEMpSJe7mSjuhnX1HNtGUwQigqImMHy9Vk0j/s1600/potato_soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcY9uAoE_pqsIrPdELX2oLAqwyvCQORKeCoEW9rvKLp26OiF3TeiiBVEoqG41z3_0S9sGIXEH7K1aj-YnmgN6AQek_NgGClEoCZg4kfKz1SEMpSJe7mSjuhnX1HNtGUwQigqImMHy9Vk0j/s320/potato_soup.jpg" width="320" /></a></div>
<br />
<br />
6 medium russet potatoes, cut into chunks (don't peel them)<br />
ham chunks (add as much or as little as you want)<br />
4 cups chicken broth<br />
3 cloves garlic<br />
1/2 yellow onion, diced<br />
seasoning salt<br />
dried parsley<br />
black pepper<br />
4 ounces cream cheese<br />
1 cup half and half<br />
<br />
Put the first 8 ingredients into the crock pot. I don't have exact measurements for the seasonings. I eye ball things like that. I would guess about 1-2 teaspoons of seasoning salt and pepper and about a tablespoon of parsley. Cook on high for 3 hours. Add cream cheese and half and half. Cook half an hour longer. Enjoy!
<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-25431649858506537852012-09-20T16:52:00.000-07:002012-09-20T16:59:53.775-07:00Baby Banana Pancakes<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fashleystriedandtrue.blogspot.com%2F2012%2F09%2Fbaby-banana-pancakes.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-hkpF4eV0QGs%2FUFuo0FdR4nI%2FAAAAAAAADPU%2FP1gznU5FzOU%2Fs1600%2FIMG_6697.JPG&description=Ashley's%20Baby%20Banana%20Pancakes" class="pin-it-button" count-layout="none"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
</br></br>
Now I have a Jack Johnson song stuck in my head. "Makin banana pancakes, pretend like it's the weekend.." The hubs and I used to listen to him all the time when we were dating. But that is a little off topic.<br />
<br />
I've been trying to find recipes for things Little Man can eat by himself. I still feed him purees, but now that he is 8 months old, I'd like him to be able to start feeding himself. It keeps him occupied, lets me get things done, and teaches him an important skill. Win-win! Problem is, I'm running out of things to give him! And puffs can't be the best thing for him. At least not a couple times a day! He doesn't have teeth and he's allergic to dairy, so that has made it a little more challenging. But I finally found something that was easy to make and that he likes! Banana pancakes! They aren't your traditional pancakes, but that is what I will call them. I just kind of added stuff until I had a pancake consistency. They aren't the best tasting thing in the world, but they are good. If you have an older kid (or you don't mind sugar and spices), you can add some sugar and cinnamon. I bet apple sauce would be good too instead of bananas. I made a bunch of these and froze them. Freezing food is addicting!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvxBnOyEIGiY6ALYYN6KelObwvfa7S3NOddJSRt03XCZ_I6_rnvh0SKTmj4wi05aFkDk94gN_s3z-PNx_CguFl_xhk5Tv_DastMoNV0CVPbcODxGmVqLBMQqArJrEzu4WgktshynzLEBF/s1600/IMG_6697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvxBnOyEIGiY6ALYYN6KelObwvfa7S3NOddJSRt03XCZ_I6_rnvh0SKTmj4wi05aFkDk94gN_s3z-PNx_CguFl_xhk5Tv_DastMoNV0CVPbcODxGmVqLBMQqArJrEzu4WgktshynzLEBF/s320/IMG_6697.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<b><u>Baby Banana Pancakes </u></b><br />
<br />
2/3 C flour (I used wheat)<br />
1 C water<br />
2 bananas, mashed<br />
1 egg<br />
1/3 tsp baking powder<br />
1/3 tsp baking soda<br />
<br />
Mix all ingredients. Cook on pan or griddle. Enjoy!<br />
<br />
Makes 20-24 two to three inch pancakes.
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-79703655163637765972012-08-29T21:01:00.000-07:002012-08-30T07:40:55.214-07:00Freezer Meals<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fashleystriedandtrue.blogspot.com%2F2012%2F08%2Fits-freezer-meal-time.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-kAJnjK3LntM%2FUD7qBVUQMpI%2FAAAAAAAADOo%2FfPca6LdkZ9Q%2Fs1600%2Fblog.jpg&description=Freezer%20meals%20you'll%20actually%20eat!%20Great%20way%20to%20save%20time%20and%20money.%20"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />
<br />
I have recently become addicted to freezer meals. They save time, money, and headache! Plus they can be really fun!<br />
<br />
When I was pregnant I thought it would be a good idea to stuff my freezer full of food so that I wouldn't have to cook very much while adjusting to my new roll as a mother. But, as I began looking for recipes, I got discouraged. Nothing looked good. It seemed like I'd either have to eat soup or boring old lady casseroles every night. Plus we had a tiny freezer. How was I going to fit tons of pans and casserole dishes in there? <br />
<br />
I am happy to announce that my first perception of freezer meals was wrong and I eventually found things that worked. I finally decided I was just going to do my own thing and hope for the best. I found recipes we would actually eat and ways to freeze them using as little space as possible. My first round of meals was a huge success!! I cooked for three days and made enough food to last us two months. And I had a needy 5 month old demanding my attention. If you can rid yourself of distractions, you could easily do it in one day! <br />
<br />
This week, I did round number two. Again, it was three days worth of cooking, but since I now have a more independent 7 month old and because I knew what I was doing, I was able to make more food. Here are the results! I don't know how I fit it all in there!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8VyTyvNKos9rvuIGwLcGZE-l93YOi4tmXlfcMndkLkP0FOxS8KdUan6XNc_Mii1FJdvkw-IiLY-4POTQBPEPYw9S5j-TvU5PvBFR9rOIcImcIIe8wLX_xbY8xpBLbPRjFKjrBgk9WIzt/s1600/IMG_6688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8VyTyvNKos9rvuIGwLcGZE-l93YOi4tmXlfcMndkLkP0FOxS8KdUan6XNc_Mii1FJdvkw-IiLY-4POTQBPEPYw9S5j-TvU5PvBFR9rOIcImcIIe8wLX_xbY8xpBLbPRjFKjrBgk9WIzt/s640/IMG_6688.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRJY8qXB3i4ySx-klUkwcY6AyOB0Ast9VFJNwiht6mjw2vVjn0KulJuEq9BkEoK_rbUfxL6_19pJxFaaZXC57hf3FkoILnXxpFOvnIPjFkfGajbCw4PeB6XMveZP6K58Y4Mz4027QApkP/s1600/IMG_6689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRJY8qXB3i4ySx-klUkwcY6AyOB0Ast9VFJNwiht6mjw2vVjn0KulJuEq9BkEoK_rbUfxL6_19pJxFaaZXC57hf3FkoILnXxpFOvnIPjFkfGajbCw4PeB6XMveZP6K58Y4Mz4027QApkP/s640/IMG_6689.JPG" title="Freezer Meals 2" width="640" /></a></div>
<br />
<br />
Ok, now on to the good stuff. The details. Here is what I have learned. I have no idea how to organize my thoughts, so I'll just start listing some things that I think would be helpful to know. This is going to be long, but I hope it helps!<br />
<br />
<br />
<br />
<br />
You can freeze almost anything. If it fits in a bag, you can probably freeze it!<br />
<br />
When I start cooking, I take all the chicken that needs to be precooked and throw it in a glass dish along with some broth. I bake it at 375 for about half an hour (or until it's all cooked). I usually cut the breasts into 2-3 pieces so that it cooks faster. Then I cut it up using a large knife because it's faster than shredding with a fork. Some recipes are better with grilled chicken, so I cook those in the George Forman.<br />
<br />
Casseroles are great freezer meals. But that doesn't mean boring old lady food. I'll share some recipes later, but here is how I freeze them. Since there are only 2 of us who eat real food, we only need half of an 8"x8" pan for most meals. But most recipes fill a 9"x13" pan. That is 3-4 meals for us. So, I take an 8"x8" pan and line half of it with plastic wrap (be sure to leave extra to cover the top later). Then I put a piece of foil in the middle to keep it from sticking to the other half of the pan. Then I line the other half with a different piece of plastic wrap. Then I fill both sides, cover, and freeze. If I have more, I will either do the same thing in a different pan, or I will freeze one meals worth in a loaf pan. I let it freeze for at least an hour, until it can keep it's shape, then I pop it out, wrap another piece of plastic wrap around each meal portion and put them all in freezer bags. I can usually fit two meal portions in one gallon sized bag. I write what it is and any instructions I need on it. If you're worried you wont use it quickly enough, I'd put a date too, so you know if it's still good.<br />
<br />
Things like enchiladas freeze well. I make them in groups of 4, wrap all 4 together in plastic wrap and put them in a gallon freezer bag. I don't put the sauce or cheese on top. Instead, I put extra sauce in a small freezer bag and lay it flat on top of the enchiladas inside the gallon bag. Then when I'm ready to cook, I pour on the sauce and top with cheese. If it's a kind of cheese I don't usually have lying around, I'll freeze enough of it in a small bag for the meal.<br />
<br />
Pasta and pasta bakes are easy too! I make the bakes like I would casseroles- meal sized portions in a glass dish, then pop out and put in a bag. If there is anything that needs to go on top, I freeze it like I do with the enchiladas. One thing I might do differently in the future is freeze a little extra sauce to mix in because my one complaint about pasta bakes is that they are always too dry. But the hubs doesn't mind, so maybe I'm just picky. If it's just normal pasta, I cook everything and throw it in a bag as is. Then I freeze flat.<br />
<br />
Soups are an obvious freezer meal, so I wont say much about them. But I measure out meal sized portions and freeze flat.<br />
<br />
One of my favorite discoveries is food in hockey puck form, as the hubby would call it. I have made meatloaf and chicken pot pie in small servings by cooking them in muffin tins. I'm sure there are a lot more things I could do like that. It makes it really easy to take out, nuke, and eat. Good for dinner or lunch!<br />
<br />
Speaking of lunch, there are lots of fun things you can make! I like to have bean and cheese burritos on hand. The hubs could eat them every single day! I just roll and wrap individual burritos, then throw them all into a freezer bag. If we ever have left over meat, I make burritos out of that too. Another favorite is puffs of some sort. Just flatten out buttermilk biscuits, top them with filling, and roll. We like pizza sauce, pepperoni, and cheese. I've also done buffalo chicken and cheese. I bet something like chicken, broccoli, and ranch would be good too. I planned on making empanadas, but haven't gotten around to it yet. You can fill those with all sorts of things. I also made BBQ chicken quesadillas with mozarella cheese. You can add stuff like green onions or peppers too. I wrap individual quesadillas in plastic wrap and put them in a bag.<br />
<br />
Another thing I like to do is fill those little plastic serving sized cups and freeze them. I do taco meat, sloppy joe meat, and BBQ beef or pork. Sometimes I make it just for that purpose. But most of the time, I just freeze the left overs. This way you can have individual servings of things and don't have to make a huge meal. I also like to have some grilled chicken frozen in bags to use for things like quesadillas and salads. I cook the chicken (usually in the George Forman), cut it up, and flash freeze on a cookie sheet. Then I can put it in a bag without all the pieces getting stuck together. Sometimes I also freeze 1/2 pound of taco meat in small bags that we can pull out to have nachos or tacos if we want more than one serving.<br />
<br />
Another easy thing to do is put uncooked chicken in a freezer bag with whatever marinade or sauce you want. I just put enough for the 2 of us in a quart sized bag and freeze. You can use marinades like teriyaki, BBQ, etc... or you can do something more complicated like garlic, honey dijon and maple syrup, lemon something or other, or whatever you want.<br />
<br />
I have also found that it is nice to have some cooked breasts in the freezer too. I cut them into serving size pieces and cook either on the George Forman or in the oven. Instead of cutting it up like I would the rest of the chicken, I just throw enough for a meal into a bag and feeze. Then you can quickly make something like Monterey Chicken that doesn't need marinated because all the flavor comes from what you put on top.<br />
<br />
I've also breaded raw chicken pieces and browned them. Then you can flash freeze them on a cookie sheet and toss them in a bag. Hubs likes breaded chicken better than "slimy" chicken, especially for Chinese dishes. You can make things like Orange Chicken quickly because the chicken is already preped and just needs cooked. You can also put the sauce/marinade in the bag too when you freeze it. To make your life even easier, you can throw it in the crock pot the day of instead of cooking in a pan like I would usually do. It's already browned anyway!<br />
<br />
That's all I can think of for now, so let's move on to the recipe part. If I think the recipe is self explanatory, or the comments above explain what you need to know, then I'll just link the recipe. I'm sure you can figure it out!<br />
<br />
<br />
<b><u>Casseroles</u></b><br />
<b><u><br /></u></b>
<a href="http://organizeyourstuffnow.com/wordpress/chicken-cordon-bleu-casserole">Chicken Cordon Bleu Casserole</a> (This one is our absolute favorite!!)<br />
<br />
<a href="http://southernfood.about.com/od/jambalayarecipes/r/blbb269.htm">Chicken and Sausage Jambalya</a> (I left out the paprika and tobasco and added cajun seasoning to taste. It was really good!)<br />
<br />
<a href="http://budgetbytes.blogspot.com/2010/01/broccoli-rice-casserole-477-recipe-080.html">Broccoli and Cheese Casserole</a> (Add chicken and it's a meal)<br />
<br />
<a href="http://joyful-mommas-kitchen.blogspot.com/2012/04/quesadilla-casserole-freezer-meal.html">Quesadilla Casserole</a><br />
<br />
<a href="http://joyful-mommas-kitchen.blogspot.com/2012/04/chicken-and-wild-rice-freezer-meal.html">Chicken and Wild Rice</a><br />
<br />
<br />
<br />
<b><u>Pastas</u></b><br />
<b><u><br /></u></b>
<a href="http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html">Cajun Chicken on the Lighter Side</a><br />
<br />
<a href="http://allrecipes.com/recipe/slow-cooker-chicken-tetrazzini/detail.aspx">Chicken Tetrazzini</a> (I actually combined this recipe with another one I like. I liked that this one had cream cheese (which was on sale) instead of parmesan cheese. But I liked that the other one added 8 oz of spaghetti. I made it just like the recipe, except I left out the Italian dressing and added spaghetti. Also, I chopped the onion, instead of putting it in rings. You could also do 1/2 lb of mushrooms sauteed in butter and lemon juice instead of the onion.)<br />
<br />
Italian Sausage Spaghetti (This could be done with ground beef or turkey also. Pretty simple. Pasta, sauce, meat, and, if you want, cheese. Toss in bag and freeze).<br />
<br />
Alfredo Pasta Bake (Rotini pasta, chicken, Alfredo sauce, 1 can of Italian diced tomatoes, green onions, mozarella cheese on top.)<br />
<br />
<br />
<br />
<b><u>Other Good Stuff</u></b><br />
<br />
<a href="http://www.thenovicechefblog.com/2012/05/spicy-avocado-chicken-enchiladas-giveaway/">Spicy Chicken Enchiladas</a> (Hubs said he likes this better than our standard chicken enchiladas, so I've made it both times. I've never added the avocados, though, because they are expensive and I don't know how well they would freeze. I did see on Pinterest, though, that you CAN freeze avocados, so it might be fine)<br />
<br />
<a href="http://www.bigoven.com/recipe/194728/foil-pack-chicken-and-broccoli-dinner-15">Foil Pack Chicken and Broccoli Chicken</a><br />
<br />
<a href="http://www.bettycrocker.com/recipes/impossibly-easy-mini-chicken-pot-pies/9a1006cf-5b40-4c87-acd8-9c3436210129">Mini Chicken Pot Pies</a> (I also made ones with chicken, broccoli and cheese)<br />
<br />
<a href="http://www.realsimple.com/food-recipes/browse-all-recipes/pan-roasted-chicken-lemon-garlic-green-beans-10000000780291/index.html">Lemon Chicken</a> (I just made sure to line to pan with plastic wrap before assembling)<br />
<br />
<a href="http://beyerbeware.net/2011/04/hunk-of-meat-monday-game-time-favorites.html">Freezer Ham Sammies</a> (I just left it wrapped in foil and froze)<br />
<br />
<a href="http://kojo-designs.com/2012/04/getting-organized-a-whole-months-worth-of-meals-via-crockpot-freezer-cooking/">Man Pleasing Chicken</a> (It's the last recipe.)<br />
<br />
<a href="http://www.lanascooking.com/2011/06/07/cilantro-lime-shrimp/">Cilantro Lime Shrimp</a><br />
<br />
Monterey Chicken (Top chicken breasts (raw or cooked) with BBQ sauce, bacon, and cheese (in that order). Bake either until chicken is cooked, or (if that's already done) until cheese is melted. You can also add diced tomatoes and green onions to the top.)<br />
<br />
<br />
<b><u>Soups</u></b><br />
<b><u><br /></u></b>
Chili<br />
<br />
Chicken and Dumplings<br />
<br />
Taco Soup<br />
<br />
Tortilla Soup<br />
<br />
Potato Soup<br />
<br />
Broccoli Cheese Soup<br />
<br />
<br />
<br />
<br />
I guess that's all for now. I'll add more posts as I try more meals. I hope this has motivated you to try your hand at freezer meals. I promise it will save you so much time and money. I spent less than $150 this time around. The only thing I'll have to spend money on for the next month or two is fresh produce and things like milk and eggs! Remember it's a few days (or less!) of work for weeks or months of hassle-free dinners and lunches!!!<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7432841067911280274.post-29819349145996752462012-08-07T20:23:00.002-07:002012-08-07T20:23:30.505-07:00Broccoli BeefThis is another one of my absolute favorite recipes. We went through a phase where we made Chinese food all the time. This is the only dish from that time that we continue to make over and over again. It's easy (although it always takes longer to prep than I think) and the meat can be sliced thin to feed a crowd.<br />
<br />
I got this recipe from <a href="http://www.simplyrecipes.com/recipes/broccoli_beef/">Simply Recipes</a>.<br />
<br />
<br />
3/4 lb flank or sirloin steak<br />
3/4 lb broccoli florets<br />
2 Tbsp cooking oil<br />
2 cloves garlic, very finely minced<br />
1 tsp corn starch, dissolved in 1 Tbsp water<br />
<br />
<u>Marinade</u>:<br />
1 tsp soy sauce<br />
1 tsp Chinese rice wine ( I used apple cider vinegar because I always have that)<br />
1/2 tsp cornstarch<br />
1/8 tsp pepper<br />
<br />
<u>Sauce</u>:<br />
2 Tbsp oyster sauce<br />
1 tsp Chinese rice wine (or apple cider vinegar)<br />
1 Tbsp soy sauce<br />
1/4 C chicken broth<br />
<br />
<br />
Stir together marinade ingredients in medium bowl. Add beef slices and stir until coated. Let stand for 10 minutes.<br />
<br />
Stir all sauce ingredients together in small bowl.<br />
<br />
Blanch broccoli in small pot of boiling, salted water until tender-crisp (about 2 minutes). Drain.<br />
<br />
Heat large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates. Add oil and coat pan. Add beef and spread out in a single layer. Let beef cook for 1 minute. Flip over and cook until no longer pink. Pour in sauce. Add broccoli. Bring to a boil. Pour in dissolved corn starch an cook, stirring, until sauce boils and thickens (about 30 seconds).<br />
<br />
<br />
I usually serve with fried rice (Sun Bird makes a seasoning packet that is way better than anything I've made from scratch) or "chow mein" (boil spaghetti, drain, add soy sauce, oyster sauce and any veggies (green onion, peas, carrots...) you like).<br />
<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7432841067911280274.post-28282962146534627872012-08-07T19:59:00.003-07:002012-08-07T20:23:47.182-07:00Pork and SauerkrautMy all time favorite meal from Pennsylvania is pork and sauerkraut. It is a Pennsylvania Dutch New Years tradition. You are supposed to eat it on New Years Day for good luck. We have had it every New Years since I have left PA and it is a tradition I hope to continue for a long time!<br />
<br />
<br />
1 1/2 lbs pork butt or shoulder<br />
1/2 C onion, chopped<br />
2 tsp paprika (maybe a little more....)<br />
1 tsp salt<br />
2 tsp brown sugar<br />
1 tsp caraway sead<br />
1 large can sauerkraut<br />
1/2 C water<br />
<br />
Brown pork in 1 Tbsp butter or oil. Brown onions. Add to slow cooker. Add water, salt, and paprika. Mix sauerkraut with brown sugar and caraway seed. Add to pot. Cook on low 3-4 hours, or until pork is done.<br />
<br />
Optional: add diced apples for sweetness<br />
<br />
You can also cook pork and onions in large pan. Then add water, paprika, and salt and simmer for 1 hour. Then add sauerkraut mix and simmer 15-20 minutes more.<br />
<br />
Yum! I'm getting excited just thinking about it!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-75143727635509639102012-08-07T19:52:00.001-07:002012-09-20T17:07:04.194-07:00GnocchiI LOVE GNOCCHI!<br />
<br />
Ok. Glad I got that out there. But seriously, any time I can order it, I will. I've had some store bought stuff that is good, but I really want to try making it myself from scratch. My dad (the Italian master chef......at least in our family) recommended this recipe, which he saw on <a href="http://tlc.howstuffworks.com/tv/kitchen-boss">The Kitchen Boss</a> on TLC. I haven't tried it yet, but I trust that it is awesome.<br />
<br />
The actual recipe calls for a mushroom sauce, which I hear is awesome. But my dad also recommends a red sauce from <a href="http://www.foodnetwork.com/giada-de-laurentiis/index.html">Giada de Laurentiis</a> from The Food Network. I'll include that too.<br />
<br />
<br />
<b><u>Gnocchi</u></b><br />
<br />
3 large russet potatoes<br />
2 large egg yolks (beaten)<br />
1-2 C all purpose flour<br />
1/2 tsp fine sea salt<br />
<br />
Preheat oven to 400. Prick potatoes and cook until soft (45-60 minutes). Remove from oven and cut lengthwise, pressing short ends in to release steam. (The more dry the potatoes the better). When cool enough to handle (but still warm), scoop out inside and put through ricer. (My dad said it takes extra work, but if you dont have a ricer, you can push it through a strainer with a wooden spoon or mash with a potato masher. You just want a very smooth mixture.)<br />
<br />
Measure 3 C (lightly packed) and spread into a rectangle on a clean cutting board or counter. Allow to cool until room temperature.<br />
<br />
Sprinkle with salt (and grate some nutmeg, if you want). Drizzle the egg. Add 1/2 C flour. With a metal bench scraper, lift and fold the potato mixture on to itself, cutting the flour and egg into the potato mixture. When it starts crumbling, add another 1/4 C flour, and repeat until the mixture is in small crumbs. Lightly press the dough together into a ball and move aside. Remove any extra dough from counter and sprinkle with flour.<br />
<br />
On the floured surface, lightly press dough together and fold/knead a few times. Dough should be workable, not too sticky. Add more flour as needed. Be careful not to add too much flour because it takes away from the tenderness of the gnocchi.<br />
<br />
Cut dough into quarters. Roll into long rope. Cut off 1" pieces and place on floured sheet pan.<br />
<br />
Cook gnocchi at a gentle boil in a large pot with lots of salted water. After they bob to the top, cook for one more minute. Scoop out of water and serve.<br />
<br />
<br />
<b><u>Mushroom Sauce</u></b><br />
<br />
1 1/4 lb mushrooms (preferably cremini), wiped and trimmed<br />
.07 oz package porcini mushrooms<br />
2 C chicken stock<br />
1/4 C dry white Italian wine<br />
2 plump cloves garlic, minced<br />
1/2 tsp red pepper flakes<br />
1/3 C coarsely chopped Italian parsley<br />
3 Tbsp olive oil<br />
2-3 Tbsp butter<br />
1 Tbsp white truffle oil<br />
Fresh grated Parmesan to garnish<br />
<br />
Warm stock and pour over porcini mushrooms in a bowl. Soak for at least 20 minutes to hydrate. Remove and rinse away any tough, gritty bits. Chop mushroom coarsely and set aside. Filter liquid through a cheesecloth or paper towel.<br />
<br />
Slice the cremini mushrooms. Heat a large pan on medium-high heat. Add oil and heat. Add cremini and pinch of salt. Cook, stirring, and allow mushrooms to exude their juices. Let the juices cook and reduce down until almost completely evaporated. Add porcini, garlic, and red pepper. Cook until well combines and starting to dry out.<br />
<br />
Add wine and let reduce. Add 1/2 C of mushroom soaked stock. Reduce again. Stir in parsley. Add salt to taste.<br />
<br />
If gnocchi is not finished cooking, turn off heat. When gnocchi is done, scoop into sauce. Turn heat to medium-high. Add another 1/2 C of stock, turning gnocchi to coat. Fold in butter and truffle oil. Garnish with Parmesan and serve.<br />
<br />
<br />
<b><u>Marinara Sauce</u></b><br />
<b><u><br /></u></b>
1/4 C olive oil<br />
1 small onion<br />
1 garlic clove, finely chopped<br />
1 celery stalk, finely chopped<br />
1 carrot, peeled and finely chopped<br />
1/2 tsp sea salt<br />
1/2 tsp black pepper<br />
1- 32 oz can crushed tomatoes<br />
1 dried bay leaf<br />
<br />
Heat oil in large pot over medium-high heat. Saute onions and garlic until onions are translucent (about 10 minutes). Add celery, carrots, salt, and pepper. Saute until all veggies are soft (about 10 minutes). Add tomatoes and bay leaves. Simmer, uncovered, on low heat until sauce thickens (about 1 hour). Remove and discard the bay leaves. Season with salt and pepper to taste.<br />
<br />
<br />
<br />
<br />
UPDATE: My dad made this for us while we were visiting last month and the marinara sauce is awesome! I usually like thicker sauces on my gnocchi, though, so I might try the mushroom sauce next time!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-9299870775252689982012-08-07T17:59:00.000-07:002012-10-03T19:19:47.290-07:00Ashley's MeatloafI NEVER ate meatloaf growing up. It sounded like a horrible concoction- one which I hoped never to encounter. I don't remember when I finally tried it, but I'm glad I did. I was definitely surprised at how good it was! And now we eat it a couple times a month.<br />
<br />
The problem was, I always Googled meatloaf and looked for a recipe that had the ingredients I knew I liked. It took forever to find one and I always ended up using bits and pieces from a variety of different recipes. One day, I finally decided that I would just wing it and create my own. The hubs approved, so I wrote it down and have been using the same recipe ever since. It's nothing fancy. I'm sure there is another recipe (or 20) out there just like it. But I could never find it when I needed it. So here is my take on meatloaf. It probably could serve 4-6 people.<br />
<br />
<br />
Meatloaf:<br />
<br />
1 lb ground beef<br />
1/2 packet french onion soup<br />
1/3 C bread crumbs<br />
ketchup (I just do one big squirt)<br />
<br />
Sauce:<br />
1/4 C ketchup<br />
2 Tbsp brown sugar<br />
mustard (I do one little squirt)<br />
<br />
<br />
Mix together all the ingredients for the meat loaf. Put in loaf pan. Mix together sauce and pour on top of loaf.<br />
<br />
Now hubby likes a lot of sauce, but I have to admit that there is always a little too much. I never all of it. If you like light sauce, I'd just do half the recipe. If you like more sauce, I'd make it all and just add what you think you like.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7432841067911280274.post-10644161358292149672012-08-07T17:46:00.001-07:002012-08-07T17:46:50.507-07:00Broccoli Cheese ChickenI got this recipe from my mom when I went away to college. As far as I remember, she never made it, but it looked good, so I wrote it down. I forgot it even existed until last year. And man, was I sorry I waited so long to make this dish! It is so good! And it has broccoli in it, which means it's good for you, right? I think this recipe would make veggies appealing to even the pickiest eater!<br />
<br />
<br />
1 Tbsp margarine<br />
4 boneless, skinless chicken breasts (about 1 lb)<br />
1/3 C water or milk<br />
1/8 tsp pepper<br />
2 C broccoli florets<br />
1 can Campbell's Broccoli Cheese soup<br />
<br />
In skillet, over medium heat, cook chicken in hot margarine for 10 minutes (or until browned on both sides). Spoon off fat. Stir in soup, water or milk, and pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover and simmer 10 minutes (or until chicken is fork-tender and broccoli is done), stirring occasionally.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-60245062530093262432012-08-07T17:39:00.003-07:002012-08-07T17:39:48.833-07:00Pennsylvania Dutch Chicken Pot PieWhile living in Pennsylvania I was introduced to a lot of different types of food. One of my favorites was a classic PA Dutch dish, chicken pot pie. It is not like the pot pie we are used to eating. It's more like a soup and it is so yummy!<br />
<br />
<br />
2 lbs chicken, beef, pork and/or veal (1" pieces)<br />
6 potatoes (sliced)<br />
<br />
For dough:<br />
<br />
1 1/2 C flour<br />
3 Tbsp shortening<br />
1 tsp salt<br />
1 egg<br />
a little water or milk<br />
<br />
Boil meat in salted water for 1 1/2 hours.<br />
<br />
Cut shortening into flour and salt. Add beaten egg and enough water or milk to make dough. Roll out thin and cut into 2" squares. Drop potatoes and dough (and 1 onion if desired) into boiling meat. There should be just enough liquid to boil up over the top of the pie. Add more if necessary. Cover tightly for 20 minutes. Add a pinch of saffron, if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-64698816732957846832012-08-07T17:01:00.001-07:002012-08-07T17:01:25.643-07:00Stephanie's TacosWhen I was a teenager, my mom's friend Stephanie gave her this recipe. They are not exactly tacos, more like dry enchiladas, but they are pretty darn good!<br />
<br />
<br />
2-4 chicken breasts (cut into cubes)<br />
<br />
Cook 3-4 minutes in a pan until no longer pink.<br />
<br />
Add:<br />
3/4 C salsa<br />
1 tsp cumin<br />
1/2 tsp oregano<br />
1/2 tsp salt<br />
<br />
Microwave 3-4 minutes, until hot.<br />
<br />
Add 1/3 C green onion (optional)<br />
<br />
Butter tortillas on outside and roll with mixture and cheese. Place in 9x13" pan and sprinkle with cheese. Bake for 13 minutes (or until crispy) at 375.<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-65555503931438375472012-08-07T16:56:00.002-07:002012-08-07T16:56:42.479-07:00Mom's Chicken EnchiladasThis was my all time favorite recipe growing up. When I left home, I realized it is a pretty common one. But that just means I get to eat it more often, so that's fine by me!<br />
<br />
<br />
2-4 chicken breasts boiled or baked and shredded<br />
1 can cream of chicken soup<br />
1 small can diced green chilis<br />
8 oz sour cream<br />
milk (to thin sauce as needed)<br />
12 tortillas<br />
grated cheese<br />
olives<br />
<br />
Mix together soup, chilis, sour cream, and milk to make sauce.<br />
<br />
Roll chicken, sauce, and cheese in tortillas and place in 9x13" pan. Cover with remaining sauce and cheese.<br />
<br />
Bake for 30 minutes at 350.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-63384596862395264792012-08-07T16:52:00.001-07:002012-08-07T16:52:27.563-07:00Chicken Pot Pie CrustFor a few months I was obsessed with making chicken pot pie. The hubs eventually told me he didn't really like chicken pot pie, so I haven't made it since. But, since I love it so much, I'm sure it will make an appearance on occasion!<br />
<br />
I tried many different crusts and this one is by far my favorite. It makes one layer, so I have to double it.<br />
<br />
<br />
1 C flour<br />
2 tsp baking powder<br />
1/2 tsp ground sage<br />
2 Tbsp butter<br />
1/8 tsp salt<br />
1/3 C milk<br />
<br />
Mix together all ingredients. Knead into a ball and roll out flat.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7432841067911280274.post-20685725774818968622012-08-07T16:48:00.001-07:002012-08-07T16:48:30.007-07:00Chicken Breast SupremeThis is a recipe I have been wanting to try for a couple years. But, because it is written on an index card and filed away in my recipe book, I never remember it exists. Maybe now that it's immortalized on the internet, I was remember to make it!<br />
<br />
<br />
6-8 boneless, skinless chicken breasts<br />
1 envelope dry Italian dressing<br />
2 cans cream of mushroom soup<br />
1- 8 oz container cream cheese with chive and onions<br />
1- 8 oz container plain cream cheese<br />
<br />
Place chicken in a 9x13" pan. Sprinkle with dressing. Mix soup and cream cheese until smooth. Pour over chicken. Bake uncovered for 1 hour at 350.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-77697800606083374632012-08-07T16:44:00.001-07:002012-08-07T16:44:56.097-07:00Swiss ChickenOn my mission, a sweet older lady made us a yummy chicken casserole. She told us it had a surprise in it. I could tell something was different, but I didn't know until she told me, that the "secret" ingredient was Swiss cheese. I remember the casserole being really good and was excited to make it for my husband one day. Sadly, my attempt was not nearly as good as I remember her's being. But, the hubs told me that this is something his mom makes and that it always tastes that way. I guess I just remember it differently. Either that or the extra love she put into it made it that much better :)<br />
<br />
Since then, I have seen variations on this recipe and have tried, and liked many of them. While I do like this recipe, I sometimes prefer something with a little more flavor. I've added french onion soup mix, Italian dressing, and ham (chicken cordon bleu style!). Another recipe I have says to add 1/2-1 C of sour cream, which adds a lot of flavor. I also prefer to cut the chicken into bit sized pieces and (sometimes) add rice. But, I will give the recipe in its original form.<br />
<br />
<br />
3-4 C cooked chicken (2 whole/4 half breasts)<br />
6-8 slices Swiss cheese<br />
1/3 C water<br />
1/2 C melted butter or margarine<br />
1 C cream of chicken soup<br />
2 C seasoned dressing crumbs<br />
<br />
Place Chicken in 9x13 pan. Cover with cheese. Mix soup and water. Spoon over cheese. Cover with dry dressing. Drizzle with butter.<br />
<br />
Bake 25-30 minutes at 350Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-75711279588096655252012-08-07T13:06:00.002-07:002012-08-07T13:06:38.058-07:00Amish Chicken and DumplingsI served a mission for <a href="http://www.mormon.org/">The Church of Jesus Christ of Latter-day Saints</a> in central Pennsylvania. It was a completely different way of life and completely different culture. I loved every thing about it, including the food! This is one of the recipes that I love!<br />
<br />
Cook and debone 2 1/2 lbs of chicken (sometimes I get lazy and do boneless skinless chicken breasts or thighs or something a little easier, but I feel like I am cheating!)<br />
<br />
Put chicken and broth into a large kettle with a lid<br />
<br />
Dumplings:<br />
<br />
1 egg<br />
2 Tbps milk<br />
1/2 tsp salt<br />
3 tsp baking powder<br />
flour<br />
<br />
Beat ingredients with enough flour to make a good, stiff dough. Drop by the spoonful into broth. Cook covered for 5-8 minutes. Dumplings should be light and fluffy. Serve immediately.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-48466874529078350872012-08-07T12:55:00.000-07:002012-08-07T12:55:21.651-07:00Layered Bean DipGrowing up, this was one of my favorite snacks. I have to be careful not to make it too often now, though, because the hubby and I will eat the entire thing in a day or 2!!<br />
<br />
1 medium can refried beans<br />
2 cans guacamole (or make fresh)<br />
green onions (chopped)<br />
1 large can salsa<br />
1- 7 oz can chopped chilies<br />
1- 16 oz sour cream<br />
taco seasoning<br />
Black olives<br />
Shredded Cheese<br />
Chopped tomatoes<br />
<br />
In serving dish, layer beans, guac, salsa, chilies, and sour cream (mixed with taco seasoning). Top with onion, olives, cheese, and tomatoes.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-86451693241989716222012-08-07T12:51:00.001-07:002012-08-07T12:56:03.846-07:00Left Over Pot RoastJake's parents have been buying a cow every year for the past couple years and then sharing the meat with their kids! This has been quite a blessing for us because meat is so expensive lately. One of our favorite things to cook on Sundays (because it's ready when we get home from church AND it's such a comforting meal!) is pot roast. The only problem is the meat comes already frozen and a whole roast is too big for just the two of us. We always save the left overs, thinking we will eat them. But they always end up getting thrown away! It's such a waste!<br />
<br />
Yesterday, I came across a post where someone asked what to do with left overs and it got me thinking. So, here are some ideas I came across that I want to try next time we have left overs!<br />
<br />
<b><u>Cheesesteaks</u></b><br />
<b><u><br /></u></b>
Saute garlic, diced red/green bell pepper, white onion, mushrooms, and a serrano pepper<br />
Add diced meat<br />
Serve on hoagies with melted provolone cheese<br />
<br />
<b><u>Beef Stroganoff</u></b><br />
<b><u><br /></u></b>
This recipe is for 1 1/2 lbs of beef. I wont have that much left over and I don't need to serve 4 people!<br />
<br />
1 Tbsp olive oil<br />
1 Tbsp butter<br />
1 med onion (sliced)
<br />
8 oz mushrooms<br />
1 clove garlic (minced)<br />
1 can beef broth<br />
1 can cream of mushroom soup<br />
1 cup sour cream<br />
salt and pepper<br />
egg noodles<br />
<br />
Brown onion, mushrooms, and garlic in oil and butter. Add beef. Season with salt and pepper. Add soup and broth. Cook on low for 30 minutes, covered. Add salt and pepper as needed. Stir in sour cream a few minutes before serving. Serve over cooked noodles.<br />
<br />
<b><u>Roast Beef Hash</u></b><br />
<b><u><br /></u></b>
Peel and dice 2-3 potatoes<br />
Brown in skillet with diced onion<br />
Dice up beef and any leftover veggies and add to skilet<br />
Season with salt, pepper, garlic salt/powder, or whatever you like<br />
You can use left over gravy, if you'd like<br />
<br />
<b><u>Open-Faced Beef Sandwich</u></b><br />
<b><u><br /></u></b>
On top of a piece of bread, add mashed potatoes, beef, and gravy<br />
<br />
<b><u>Vaca Frita (Cuba)</u></b><br />
<b><u><br /></u></b>
Shred left over beef<br />
Thinly slice 1-2 onions<br />
Cook beef in oil on med-high heat until crispy<br />
Remove beef and cook onions until they start to get crispy<br />
Mix beef and onions together, squeeze lemon juice on top, serve with rice and black beans<br />
<br />
<b><u>Beef Mironton (Southern France)</u></b><br />
<br />
This recipe serves 6. It might need to be halved!<br />
<br />
Heat oven to 375<br />
Mince 1-2 onions and cook over low heat in oil for 5 minutes<br />
Add 2 chopped tomatoes or 2/3 C canned tomatoes (drained)<br />
Add 2 Tbsp gravy thinned with 1 tsp red wine vinegar<br />
Stir with wooden spoon until sauce is smooth<br />
Add 1 clove garlic (crushed), 1 bay leaf, 1/2-1 tsp nutmeg, 1/3 C parsley (chopped), salt, and pepper<br />
Simmer uncovered for 10 minutes<br />
Remove bay leaf and pour half sauce into oiled baking dish<br />
Put 3 C chopped roast in the sauce<br />
Add 2 tsp capers (optional)<br />
Pour in remaining sauce<br />
Top with bread crumbs<br />
Bake 30 minutes<br />
<br />
<b><u>Italian Sandwiches</u></b><br />
<b><u><br /></u></b>
Dice Meat<br />
Add Italian dressing and simmer on stove<br />
Put on hoagies with provolone cheese and veggies<br />
<br />
<br />
Other ideas:<br />
<br />
BBQ Beef<br />
Fajitas<br />
Stew<br />
Beef Pot Pie<br />
Stir Fry<br />
Sandwiches<br />
Taquitos<br />
<br />
<br />
Now I want to eat leftovers! Yum!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7432841067911280274.post-77002734443786420062012-08-06T16:29:00.001-07:002012-08-07T12:55:34.457-07:00Oriental SaladThis is a salad my mom often made for events like baby showers. It is a nice light salad and a great addition to any meal!<br />
<br />
<br />
Salad:<br />
<br />
1/2 head white cabbage<br />
1/2 head purple cabbage<br />
6 green onions (chopped)<br />
3/4 C (or more) slivered almonds<br />
8 Tbsp sesame seeds<br />
2 pkgs Top Ramen Noodles<br />
<br />
Put cabbage and onions in a ziploc bag. Brown almonds and sesame seeds in pan (no oil). Put in ziploc. Crunch up Top Ramen and add to ziploc.<br />
<br />
Dressing:<br />
<br />
4 Tbsp sugar<br />
1 tap salt<br />
1/2 Tbsp rice vinegar<br />
1 tsp pepper<br />
1/2 C salad oil<br />
<br />
Keep dressing separate from salad until ready to serve. Mix. Enjoy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7432841067911280274.post-77878548669362380292012-08-06T16:12:00.000-07:002012-08-06T16:12:19.546-07:00Mandarin Orange SaladThis is a Thanksgiving Tradition that my mom makes every year. I don't care for the coconut, but I LOVE tradition! Something I learned from my mom growing up, is how good sour cream is with different kinds of sugar! It makes a great dip, or, in this case, a "dressing".<br />
<br />
2 small cans mandarin oranges (drained)<br />
2 cans (20oz) pineapple chunks (drained)<br />
1/2 C coconut<br />
1/2 - 3/4 pkg mini marshmallows<br />
16 oz sour cream<br />
1/2 C powdered sugar<br />
<br />
Mix together all ingredients and chill until served.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7432841067911280274.post-37189682778813925782012-08-06T16:08:00.001-07:002012-08-06T16:08:29.217-07:00Grandma Miller's ChiliThis recipe is a family tradition. My grandma made it every year for Halloween while I was growing up. Now that I have a family of my own, I make sure to make this every year! Even while I was serving a mission for the <a href="http://www.mormon.org/">Church of Jesus Christ of Latter-day Saints</a> in York, PA, I made this chili. My mom sent me a box filled with all the ingredients! She's the best! It's a very simple chili, which is what makes it a great comfort food!<br />
<br />
1 can pinto beans (drained)<br />
1 can chili beans (drained)<br />
1 can kidney beans (drained)<br />
1- 16 oz whole tomatoes (cut up)<br />
1 packet chili seasoning<br />
1 lb ground beef<br />
1 can tomato juice<br />
1 can tomato sauce<br />
<br />
Brown ground beef with onion. Add chili seasoning and tomato juice. Combine beef mixture with rest of ingredients in large pot. Cook on medium heat for 1 hour.<br />
<br />
Note: I don't care for huge chunks of tomato, so sometimes I leave them out. I also often leave out the tomato juice, as I can't find out how to buy just one small can. If I have it, I'll use it, if not, I'll use water or extra sauce (or both!).Unknownnoreply@blogger.com0