I know I know, I don't post enough.
I went to a graduation party a couple of months ago now and had this pasta salad. I picked it over the others bc it was pretty, just like any girl would do right? Right?
I had one bite and I was hooked! I fix this stuff at least once a week and eat it standing in front of the fridge while Tim watches Sportscenter. I tell him I'm cleaning.
I usually fix a smaller batch but this recipe is for a larger portion, feeding an entire party.
1 box pasta, any kind you want, even mix different boxes together. I like that funky kind that's name starts with an M and holds lots of juices in its folds.
1 jar whole button mushrooms, drained and cut in half.
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
(heck I just buy one of those tri-colour packs.)
McCormick Salad Supreme seasoning (this is the secret to amazing pasta salad)
Italian dressing, any will do but I like Kraft Zesty Italian
1 cucumber, diced
I suppose if you like onions you could add them too, but I don't, so I don't.
Boil pasta.
Half pasta and veggies into two freezer sized Ziplocs. Pour half the bottle of dressing into each bag. Pour 1/4 seasoning into each bag. Close and mix. Chill.
I've found I love the ziploc method so much more than bowls. It's easier to get everything mixed well and easier to transport too!
Friday, August 21, 2009
Friday, May 29, 2009
Tim's Special Birthday Chicken aka Southwest Grill Chicken at the Aviary
This is a coveted recipe that I have only recently been able to get my hands on. It is THE best chicken ever. I do not lie.
1 cup vegetable oil
1/3 cup red wine vinegar
2 tablespoons dijon style mustard (Grey Poupon)
1 tablespoon salt
2 tablespoons sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon dried tarragon, crumbled
1/2 teaspoon dried hot red pepper flakes
2lb chicken breast tenderloins (pounded thin)
In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar, black pepper, and tarragon together, whisking red pepper flakes in last. Add chicken, turn to coat with the marinade. Let chicken marinade, covered, chilled, overnight. Before grilling, drain and discard marinade. Grill the chicken on an oiled rack 5-6 inches from glowing coals, turning it for 15-20 minutes or until it is cooked thoroughly.
Serves 6.
1 cup vegetable oil
1/3 cup red wine vinegar
2 tablespoons dijon style mustard (Grey Poupon)
1 tablespoon salt
2 tablespoons sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon dried tarragon, crumbled
1/2 teaspoon dried hot red pepper flakes
2lb chicken breast tenderloins (pounded thin)
In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar, black pepper, and tarragon together, whisking red pepper flakes in last. Add chicken, turn to coat with the marinade. Let chicken marinade, covered, chilled, overnight. Before grilling, drain and discard marinade. Grill the chicken on an oiled rack 5-6 inches from glowing coals, turning it for 15-20 minutes or until it is cooked thoroughly.
Serves 6.
Thursday, May 7, 2009
Lasagna Bread Braid
It's been a while since I last wrote. I've been in a bit of a food rut, sticking with a lot of the old. Finally this week I decided I was started to meal plan. Every Sunday I will sit down after church and make a menu for the week. And because when making a menu you think, I don't want the same ol' same ol', I ended up with all my cookbooks scattered over the living room and this, my friends, is where I came up with this yummy dish.
This dish serves two very hungry people or three normally hungry people.
You will need:
one refridgerated pizza crust (I like Pilsbury)
ricotta cheese
plum tomatoes or those really really little ones, I used the little ones bc that's all I could find fresh
shredded/shaved parm cheese
garlic powder
On a greased cookie pan spread your pizza crust out as big as possible. Cut the ends into strips about 2in long. Spread ricotta cheese on the middle then layer your tomatoes and sprinkle with your cheese.Lay your strips in a braid design tucking the edges underneath. Sprinkle garlic powder on top the sprinkle more cheese.
Bake according to you pizza crust can which should be something like 425 for 11-ish minutes.
Serve with marinara dipping sauce.
Sunday, February 15, 2009
Teriyaki Pepper Chicken
We saw this on tv and didn't know what in the world it was but decided to try to wing it. This is what we've came up with and it is delish!
We usually make it for two so adapt it for however many people you're feeding.
chicken (Tim and I usually both eat 1.5 pieces)
jalapeno, diced very tiny
onion, if you like it, diced very small
cheddar cheese
bacon, 2 strips per chicken
teriyaki sauce
toothpicks
a grill
Pound chicken out flat so it's nice and thin.
Mix cheese with peppers and onions and put a pile on top of the chicken.
Roll the chicken around the cheese mix and while holding wrap tight with bacon.
Brush teriyaki on and place on low heat on grill.
Brush more sauce on as it cooks.
Cook until chicken is done throughout.
Best served with rice.
Enjoy.
We usually make it for two so adapt it for however many people you're feeding.
chicken (Tim and I usually both eat 1.5 pieces)
jalapeno, diced very tiny
onion, if you like it, diced very small
cheddar cheese
bacon, 2 strips per chicken
teriyaki sauce
toothpicks
a grill
Pound chicken out flat so it's nice and thin.
Mix cheese with peppers and onions and put a pile on top of the chicken.
Roll the chicken around the cheese mix and while holding wrap tight with bacon.
Brush teriyaki on and place on low heat on grill.
Brush more sauce on as it cooks.
Cook until chicken is done throughout.
Best served with rice.
Enjoy.
Tuesday, January 27, 2009
Corn Casserole
Ingrediants:
1 can creamed corn
1 can whole corn, drained
1 stick butter, softened
1 block cream cheese, softened
1 bag/box corn bread mix
2 eggs
1 cup (and extra) cheddar cheese
Mix butter and cream cheese until cream cheese is very well blended (this is a huge thing, you don't want your cream cheese clumpy).
In a bowl combine cheese/butter mix, cornbread mix, corns, eggs, and 1 cup cheddar cheese.
Pour into a greased dish.
Cover with as much cheese as you would like, for me it's a cup.
Cook at 350 for about 45mins. Our old stove needs to cook it for longer so make sure it's cooked throughly by checking with a toothpick.
1 can creamed corn
1 can whole corn, drained
1 stick butter, softened
1 block cream cheese, softened
1 bag/box corn bread mix
2 eggs
1 cup (and extra) cheddar cheese
Mix butter and cream cheese until cream cheese is very well blended (this is a huge thing, you don't want your cream cheese clumpy).
In a bowl combine cheese/butter mix, cornbread mix, corns, eggs, and 1 cup cheddar cheese.
Pour into a greased dish.
Cover with as much cheese as you would like, for me it's a cup.
Cook at 350 for about 45mins. Our old stove needs to cook it for longer so make sure it's cooked throughly by checking with a toothpick.
Homemade Baked Mac N Cheese
All you need:
Macaroni
Velvetta
Milk
Cook your macaroni, for three people and leftovers for lunch I cook half a box.
Grease a baking dish and pour the cooked macaroni in. Pour milk to about the halfway point of the macaroni.
Cover with velvetta, in my opinion, the more the better.
Cover with foil. (Word to the wise, don't uncover while cooking, it causes the mac to dry out.)
Cook at 350 for about 40mins.
Stir and enjoy.
Macaroni
Velvetta
Milk
Cook your macaroni, for three people and leftovers for lunch I cook half a box.
Grease a baking dish and pour the cooked macaroni in. Pour milk to about the halfway point of the macaroni.
Cover with velvetta, in my opinion, the more the better.
Cover with foil. (Word to the wise, don't uncover while cooking, it causes the mac to dry out.)
Cook at 350 for about 40mins.
Stir and enjoy.
Salt & Pepper Chicken
This is my go to meat! It started as an "oops, let's throw some stuff in here so it tastes ok" and ended as delish.
Like always, my recipe is to taste and isn't exact measurements.
Salt
Pepper
McCormick Grill Mates Montreal Steak Grinder (or I suppose you could buy the regular shaker, I just have a fasination with grinders.)
Chicken (like 5x's more than you think you'll need)
Olive oil
Cut chicken into pieces, I like mine tiny, Tim likes his bigger, Brittyn just likes hers.
Pour some OO in a pan and throw your chicken in. Generously sprinkle all your seasonings on the chicken.
Brown chicken.
Enjoy.
I like to sprinkle the spices multiple times as I brown. The more you put on the better it tastes.
Like always, my recipe is to taste and isn't exact measurements.
Salt
Pepper
McCormick Grill Mates Montreal Steak Grinder (or I suppose you could buy the regular shaker, I just have a fasination with grinders.)
Chicken (like 5x's more than you think you'll need)
Olive oil
Cut chicken into pieces, I like mine tiny, Tim likes his bigger, Brittyn just likes hers.
Pour some OO in a pan and throw your chicken in. Generously sprinkle all your seasonings on the chicken.
Brown chicken.
Enjoy.
I like to sprinkle the spices multiple times as I brown. The more you put on the better it tastes.
Saturday, December 20, 2008
Melissa's Orange Candies
These are new to me, but they are yummy.
They are a handed down recipe so none of the measurements are exact. So this will require a lot of taste testing, dern the luck.
Mix 1 cup powdered sugar with 2-3 drops orange extract flavoring.
Taste to make sure it's strong enough.Add a drop more if necessary.
If it's not a very thick consistancy add a little more powdered sugar until it is.
Roll into a log and freeze for an hour.
Melt chocolate (easiest is the kind in a tub that you melt in the microwave).
Cut pieces of the orange log off and with a toothpick dip in the chocolate.
Let harden in the refridgerator.
They are a handed down recipe so none of the measurements are exact. So this will require a lot of taste testing, dern the luck.
Mix 1 cup powdered sugar with 2-3 drops orange extract flavoring.
Taste to make sure it's strong enough.Add a drop more if necessary.
If it's not a very thick consistancy add a little more powdered sugar until it is.
Roll into a log and freeze for an hour.
Melt chocolate (easiest is the kind in a tub that you melt in the microwave).
Cut pieces of the orange log off and with a toothpick dip in the chocolate.
Let harden in the refridgerator.
Liz's Fudge
I love fudge! I love Liz's peanut butter fudge the bestest in the world. It is amazing. It is delicious. It is take your breath away fantastic. It is easy.
Put 2.5cups sugar and 1.5cups of milk in a pot. Boil. It will rise then thicken and fall. As it falls test it on occassion by dropping it into a room temp. cup of water. When the mixture drops in hard balls in the water take it off the heat. Mix in 1teas vanilla extract and 1cup creamy peanut butter. Stir and pour into a pan/dish and let cool.
But make sure to lick the warm fudge off of the pan, that's my favorite part.
Put 2.5cups sugar and 1.5cups of milk in a pot. Boil. It will rise then thicken and fall. As it falls test it on occassion by dropping it into a room temp. cup of water. When the mixture drops in hard balls in the water take it off the heat. Mix in 1teas vanilla extract and 1cup creamy peanut butter. Stir and pour into a pan/dish and let cool.
But make sure to lick the warm fudge off of the pan, that's my favorite part.
Wednesday, September 10, 2008
The perfect snack for Halloween
I wanted to remind everyone of the fabulous caramel corn recipe I posted a few months ago. I'll be making these into balls and giving them to the local kids....or well the ones I know since nowadays you can't be to sure when a stranger gives you a homemade treat.
Rootbeer Roast
It appears I haven't posted in a while so I thought I'd start back with a yummy yummy in my tumy roast recipe. It's sooooo simple and you'll ask yourself why you hadn't thought of it yourself.
1 roast cut into pieces to eliminate as much of the fat as possible
1 can of rootbeer
1 jar of BBQ sauce~ I recommend Sweet Baby Ray's or Kraft Hickory
Combine these three things in the crockpot and simmer 6-8hr or until the meat is tender. Once it's tender the meat can be torn with a fork.
If you'd prefer the BBQ to be a stick to the meat thing then you can simmer the meat in the rootbeer for a few hours, dump out the juice, and add the BBQ sauce, but this tastes pretty different.
1 roast cut into pieces to eliminate as much of the fat as possible
1 can of rootbeer
1 jar of BBQ sauce~ I recommend Sweet Baby Ray's or Kraft Hickory
Combine these three things in the crockpot and simmer 6-8hr or until the meat is tender. Once it's tender the meat can be torn with a fork.
If you'd prefer the BBQ to be a stick to the meat thing then you can simmer the meat in the rootbeer for a few hours, dump out the juice, and add the BBQ sauce, but this tastes pretty different.
Sunday, July 6, 2008
Saturday, June 7, 2008
Johnny Marzetti
This is, in all reality, just yummy gulosh. But Johnny Marzetti is the name Jeff, Tim's dad, calls it so that's it's name here. Plus it sounds better than gulosh. Once again, because I make this so often and the recipe was handed down, measurements are not exact, everything is "to taste". Sorry for any inconvienance but I like to think that this adds a personal taste so no two recipes are exactly the same.
Cook ~1/3 a box of elbow macaroni according to the box
Brown one lb. hamburger (or turkey burger if you prefer)
Also needed:
6oz can tomato paste
14oz can whole peeled tomatoes
1/4-1/3 bag brown sugar
2 bay leaves
Mix pasta, meat, and paste together. Discard juice that comes with the whole tomatoes. Take one tomato at a time and squish and tear with your hands (yes it's messy). Stir. Add brown sugar to taste. Most people like a lot, me included, but I have met those that don't like as much (Tim's gpa for instance). The brown sugar gives it it's wetness, so you need enough to keep it wet, but if you don't like it super sweet, it really doesn't take much.
Let mix simmer for ~30min. The longer it simmers (on low) the better the taste...also tastes great reheated the next day for lunch.
Cook ~1/3 a box of elbow macaroni according to the box
Brown one lb. hamburger (or turkey burger if you prefer)
Also needed:
6oz can tomato paste
14oz can whole peeled tomatoes
1/4-1/3 bag brown sugar
2 bay leaves
Mix pasta, meat, and paste together. Discard juice that comes with the whole tomatoes. Take one tomato at a time and squish and tear with your hands (yes it's messy). Stir. Add brown sugar to taste. Most people like a lot, me included, but I have met those that don't like as much (Tim's gpa for instance). The brown sugar gives it it's wetness, so you need enough to keep it wet, but if you don't like it super sweet, it really doesn't take much.
Let mix simmer for ~30min. The longer it simmers (on low) the better the taste...also tastes great reheated the next day for lunch.
Thursday, June 5, 2008
Broccoli Salad
This stuff is the freakin' bomb. It's sweet and summery, and delish all year round.
Four heads broccoli (my grocer ususally packs two together) cut into bite sized pieces
raisins (two little boxes or the equivalant)
four hard boiled eggs cut into bite sized pieces
6-10 crumbled pieces of bacon
dressing:
1/2 jar REAL mayo
1 cup sugar
a few splashes of vinegar
((When mixing the dressing it never tastes exactly the same. Sometimes you need to add more of one or two ingrediants. I've found the ingrediant that varies the most is the vinegar. You want it to be a nice dressing-y consistancy and the vinegar is the key. Always start with a little and add more as you go.))
Mix the dressing and pour over the other ingrediants and stir. Tastes best after setting for a few hours.
This recipe makes about 8-10 servings so double as necessary.
Four heads broccoli (my grocer ususally packs two together) cut into bite sized pieces
raisins (two little boxes or the equivalant)
four hard boiled eggs cut into bite sized pieces
6-10 crumbled pieces of bacon
dressing:
1/2 jar REAL mayo
1 cup sugar
a few splashes of vinegar
((When mixing the dressing it never tastes exactly the same. Sometimes you need to add more of one or two ingrediants. I've found the ingrediant that varies the most is the vinegar. You want it to be a nice dressing-y consistancy and the vinegar is the key. Always start with a little and add more as you go.))
Mix the dressing and pour over the other ingrediants and stir. Tastes best after setting for a few hours.
This recipe makes about 8-10 servings so double as necessary.
Sunday, June 1, 2008
Sunday, May 25, 2008
Brittyn's Birthday!!
Brittyn and Tim's birthday isn't until Tuesday (May 27th) but we had their party Saturday. It turned out so nice. We had excellent weather, sunny and 80, and tons of friends and family. The food was yummy, the cake was cute, and the games were fun.
Please excuse the fact that none of the pictures are in order, but that's because blogger handles pics crappy!
Snickerdoodles
Ingredients
Makes 4 dozen
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
Directions
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven.
Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack.
Homemade Marshmallows
Just yum!! Also I'll give the temps even though I don't use them. I always just have a room temp glass of water beside me and do the ball method, which means you take make a drop of it in the glass and if it balls up when it hits the water it's good!
INGREDIENTS
2 1/2 tablespoons unflavored gelatin
1 1/2 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on a candy thermometer; raise heat to high.
Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.
INGREDIENTS
2 1/2 tablespoons unflavored gelatin
1 1/2 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on a candy thermometer; raise heat to high.
Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.
Rasberry Cream Sandwich Cookies
I got these from Martha Stewart and although they look all fancy they're really.Ingredients
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) soften butter
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 cup) fresh raspberries
7 1/2 ounces white chocolate, coarsely chopped
1/3 cup heavy cream
Directions
Preheat oven to 350 degrees.
Whisk together flour, baking soda, and salt; set aside.
Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.
Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.
Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.
Friday, May 23, 2008
Cookie Dough Cheeseball
This is the best thing ever! I must give credit to my lovely niece, Heather, for introducing me to this magnificent creation.
Chocolate Chip Cheese Ball
1 pkg. 8oz. cream cheese
1/2 cup butter
1/4 tsp. vanilla
2 Tbs. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans (optional, I don't like it with the nuts but I'm not a nuts fan)
Graham crackers
Beat softened cream cheese, butter, & vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour. Roll ball in pecans. Serve with graham crackers.
1 pkg. 8oz. cream cheese
1/2 cup butter
1/4 tsp. vanilla
2 Tbs. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans (optional, I don't like it with the nuts but I'm not a nuts fan)
Graham crackers
Beat softened cream cheese, butter, & vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour. Roll ball in pecans. Serve with graham crackers.
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