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Thank you for stopping by!
This blog is a compilation of my favorite recipes. Over the years, I have gathered recipes from lots of different people and places. These are by no means my personal creations, unless noted.
You are invited to comment, chat, and enter recipes of your own. Hope you have fun!
Friday, June 22, 2012
Dinner Thursday
Pizza Night! Thank you Scott, for making dinner for us on Thursdays! Papa Murphy's is the best!
Wednesday, June 20, 2012
Dinner Wednesday
Grilled Chicken
Thighs
2 lb. boneless chicken
thighs
2 Tbsp. olive oil
Salt and cracked
pepper
Brush chicken with oil, sprinkle with salt and pepper.
Grill until done.
Leftover Quinoa
Potato Croquettes
Roasted Brussels
Sprouts
2
lb. Brussels sprouts, washed, halved, and trimmed
4 Tbsp. olive oil
1 tsp.. sesame seeds
3/4 Tbsp. red pepper
flakes
Salt and pepper
Spread Brussels sprouts on baking sheet. Drizzle
with oil, sprinkle with sesame seeds, red pepper flakes, salt and pepper.
Roast in hot oven 15 minutes until sprouts are tender.
Dinner Tuesday
Hamburgers with the works
Quinoa Potato Croquettes
1
cup quinoa
2
cups broth
1
Tbsp butter
½
tsp salt
½
tsp cumin
¼
cup parsley, chopped
½ cup onion, chopped
½ cup onion, chopped
½
tsp oregano
2
cups mashed potatoes
2 eggs, beaten
2 eggs, beaten
2
cups Panko Crumbs
Oil
for deep frying
Melt butter in a saucepan. Add quinoa and stir until the
quinoa is slightly toasty. Add broth, onion,
parsley, salt, pepper and oregano. Bring
to a boil then lower heat to simmer.
Cover and cook until quinoa is tender and fully cooked – approximately 20
minutes. Stir occasionally.
Stir mashed potatoes and quinoa mixture together with eggs
and ½ cup Panko crumbs. (It will be
sticky) Place the rest of the Panko crumbs in a shallow dish and drop quinoa
mixture into the dish by teaspoonfuls. Roll into balls fully coating the balls
with crumbs.
Lower into hot oil and fry until golden brown. Drain on paper towels and sprinkle with
salt.
Monday, June 18, 2012
Menu: Dinner tonight - June 18
Rotisserie chicken (thank you for the gift, KS)
Potato Salad
3 lb. baby red potatoes, cooked until tender and quartered
5 boiled eggs, peeled
1/4 cup red onion, diced small
1/4 cup fresh snap peas, chopped into 3/4 inch pieces
2 ribs celery, diced small
1/2 cup radishes, sliced thinly
3/4 cup mayonnaise
Salt and pepper to taste.
Stir together and refrigerate.
Garlic Toast
6 slices Texas Toast
1/4 cup better, softened
1 garlic clove, minced
1 Tbsp parsley, chopped fine
Mix butter, garlic and parsley together. Spread lightly on Texas Toast slices. Broil in oven until toasty.
Rotisserie chicken (thank you for the gift, KS)
Potato Salad
3 lb. baby red potatoes, cooked until tender and quartered
5 boiled eggs, peeled
1/4 cup red onion, diced small
1/4 cup fresh snap peas, chopped into 3/4 inch pieces
2 ribs celery, diced small
1/2 cup radishes, sliced thinly
3/4 cup mayonnaise
Salt and pepper to taste.
Stir together and refrigerate.
Garlic Toast
6 slices Texas Toast
1/4 cup better, softened
1 garlic clove, minced
1 Tbsp parsley, chopped fine
Mix butter, garlic and parsley together. Spread lightly on Texas Toast slices. Broil in oven until toasty.
Inspiration. I need some.
Do you ever get stuck in a cooking rut? Or a non-cooking rut? Most of the time I am excited to cook and plan and shop, but recently, I have become lazy and dull.
I think that part of this attitude comes from starting a new job, and not having everything in order for meals.
I know that part of it is the insane price increases of meat, fresh fruits and vegetables and other grocery items that has happened in recent months.
How do I get past this sadness?
OK...here is my commitment.
Starting to today, I promise to plan meals, make a list, shop for, and prepare meals for this week.
Do you ever get stuck in a cooking rut? Or a non-cooking rut? Most of the time I am excited to cook and plan and shop, but recently, I have become lazy and dull.
I think that part of this attitude comes from starting a new job, and not having everything in order for meals.
I know that part of it is the insane price increases of meat, fresh fruits and vegetables and other grocery items that has happened in recent months.
How do I get past this sadness?
OK...here is my commitment.
Starting to today, I promise to plan meals, make a list, shop for, and prepare meals for this week.
Friday, June 15, 2012
My parents are moving. They have moved so many times in my lifetime. I would guess this may be their last move.
Tonight I am going to their home to try to put all their stuff into some sort of order. This has me a little worried. As I have mentioned in this blog before, my mother LOVES dishes. And Corning Ware. And glassware. And stuff. She told me that she has been getting rid of "everything", and that there is almost nothing left. Um, not according to my brother. Seems that she is not able to part with quite a bit of it yet. So, this may be a bigger job than I hoped/expected/wished for.
This is Father's Day weekend. I made a lasagna for us to share tomorrow - in the middle of moving. Should be a nice break - certainly better than a dry sandwich.
My Dad's favorite pie is Raisin Pie. I have never liked raisins, so I don't understand the appeal, but I try to make one for him each year.
Simple Raisin Pie
2 (9 inch) pie shell
2 cups water
1/2 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon butter
1 tablespoon lemon juice
2 cups raisins
Directions
Preheat oven to 450 degrees F.
In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.
My Father-in-law loves Pineapple Upside-down Cake. Again, not my favorite, but i try to make one for him each year.
Pineapple Upside-Down Cake
Directions
Buster Bar Parfait Dessert
Tonight I am going to their home to try to put all their stuff into some sort of order. This has me a little worried. As I have mentioned in this blog before, my mother LOVES dishes. And Corning Ware. And glassware. And stuff. She told me that she has been getting rid of "everything", and that there is almost nothing left. Um, not according to my brother. Seems that she is not able to part with quite a bit of it yet. So, this may be a bigger job than I hoped/expected/wished for.
This is Father's Day weekend. I made a lasagna for us to share tomorrow - in the middle of moving. Should be a nice break - certainly better than a dry sandwich.
My Dad's favorite pie is Raisin Pie. I have never liked raisins, so I don't understand the appeal, but I try to make one for him each year.
Simple Raisin Pie
2 (9 inch) pie shell
2 cups water
1/2 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon butter
1 tablespoon lemon juice
2 cups raisins
Directions
Preheat oven to 450 degrees F.
In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.
My Father-in-law loves Pineapple Upside-down Cake. Again, not my favorite, but i try to make one for him each year.
Pineapple Upside-Down Cake
1
(20 ounce) can crushed pineapple with juice
8
maraschino cherries
1/4
cup walnut halves
1/3
cup shortening
1
egg
1
teaspoon vanilla extract
1
1/4 cups sifted cake flour
1
1/2 teaspoons baking powder
1/2
teaspoon salt
1/2
cup reserved pineapple juice
Directions
Preheat
oven to 350 degrees F. Drain pineapple and reserve
1/2 cup of the juice.
Melt
butter in a 9 inch round pan. Arrange cherries and walnut halves in
the pan according to how many servings you want. Sprinkle with brown
sugar, and then pineapple.
Cream
together shortening and granulated sugar until light and fluffy. Add
egg and vanilla, and beat well. Sift together flour, baking powder
and salt. Add alternately with reserved pineapple syrup, beating
after each addition.
Spread
batter in pan over pineapple. Bake at 350 degrees F
for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert
onto plate. Serve warm.
My husband has a new favorite dessert: Buster Bar Parfait Dessert. Now this is a dessert that I understand. In the evenings, I sit in my chair next to my husband, and we hear the teeny, tiny voice calling our name from the freezer---"Marilyn. Marilyn? EEEaaattt me! Eat me!".Buster Bar Parfait Dessert
1
pound chocolate sandwich cookies, crushed
1/2
cup margarine, melted
1 (12
fluid ounce) can evaporated milk
1 cup
semisweet chocolate chips
1/2
cup margarine
1/2
gallon vanilla ice cream
1 1/2
cups dry-roasted peanuts
Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator. In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool. Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.
So, this is how I will spend the weekend. Family, dessert....it is all good.
Saturday, June 2, 2012
Life goes on...
So...it has been a really long time since I have posted on this site. It constantly amazes me how quickly the days seem to fly by. (Great-now I sound like an old person).
Cooking seems to have taken a back seat in our home lately. Our son moved back in to save money as he finishes college. Our schedules don't seem to coincide very often. I am making good use of the crockpot, and Thursday night is Scott's night to cook. (I wonder if he will ever get beyond Papa Murphy's pizza?) Anyway, I hope to do a better job in the near future.
Cooking seems to have taken a back seat in our home lately. Our son moved back in to save money as he finishes college. Our schedules don't seem to coincide very often. I am making good use of the crockpot, and Thursday night is Scott's night to cook. (I wonder if he will ever get beyond Papa Murphy's pizza?) Anyway, I hope to do a better job in the near future.
Spinach and Tortellini Salad
Ingredients
1
(9 ounce) package cheese-filled tortellini
6 cups fresh baby spinach
1/3
cup grated Parmesan cheese
2
cups grape tomatoes, halved
1
snall can sliced black olives
Roasted
Red Pepper Italian-style salad dressing
2
grilled chicken breasts, cooked and sliced
Directions
In
a large pot of salted boiling water, cook pasta until al dente, rinse under
cold water and drain.
In
a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives.
Add
enough salad dressing to coat. (Don't drown it!)
Add
chicken slices to salad.
Toss
and season with salt and pepper
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