Thursday, June 21, 2007

Bunco Salad

My friend, Allison, gave me this recipe last week and I made it last night. Very tasty! It's a keeper.

2 heads romaine lettuce
1 bag spinach
1/2 block feta cheese, crumbled
1/2 cup red onion, optional
3/4 cup Craisins
1 cup pecans, browned in 3 Tbsp butter

1/2 cup sugar
4 cloves garlic, minced or crushed
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1/2 cup red wine vinegar
1/2 cup olive oil
1 tsp parsley

Mix and pour over salad. Delicious.
Hint: I only used one head of romaine (no spinach), and made 1/4 of the was perfect for us and we still had some leftover...which I'll get to enjoy for lunch today! Yum.

Friday, June 15, 2007

Oriental Broccoli Slaw

We're grilling with friends tonight and this is the side dish I'm bringing. I got this recipe at MOPS several years ago and it is one of my summer favorites. Goes great with grilled meat or bbq.

Oriental Broccoli Slaw

4 cups broccoli slaw (16oz bag)
1 pkg ramen noodles, chicken flavor
1 bunch green onions, sliced thin
1/2 cup slivered almonds
1/4 cup toasted sunflower seeds

1/4 cup red wine vinegar
1/4 cup oil
2 Tbsp sugar
flavoring packet from ramen noodles

Place slaw in mixing bowl. Break noodles up and add to slaw. Add onions. For dressing, combine all ingredients and pour over slaw, mixing well. Cover and refrigerate for a few hours (or even overnight). Just before serving, stir in nuts and seeds.

Thursday, June 14, 2007

Taco Dip

This recipe came from my aunt. It's very easy to make and yummy to eat. And a good way to use leftover taco meat. I freeze my leftover taco meat until I have roughly a pound, then pull it out of the freezer for an easy appetizer. I'm thinking about having it for dinner tonight. Why not??

Taco Dip

8 oz cream cheese, softened
1 tub french onion dip
1 lb. ground beef, browned
1/2 to 1 pkg taco seasoning
shredded cheddar cheese
shredded montery jack cheese
shredded lettuce
chopped tomatoes
chopped or sliced black olives

Mix cream cheese, french onion dip, ground beef, and taco seasoning together. Pour into shallow baking dish and bake at 350 for 15-20 minutes until heated through. Top with shredded cheese, lettuce, tomato and black olives. Serve with tortilla chips.

Wednesday, June 13, 2007

Food Snob II


Ice Cream-Breyers (John won't eat any other kind)
Root Beer-Blue Sky Creamy Root Beer
Milk-from our dairy service
Salad Dressing-Lily's Balsamic Vinaigrette
Frozen Veggies-C&W brand
Canned Tomato products-Hunt's or Muir Glen
Ricotta and Mozzerella cheese-Frigo
Cake Mix-Duncan Hines
Cookies-Golden oreos

Oven-Fried Fish and Baked Hushpuppies

This is definitely not as good as the deep-fried southern version, but it's good and is a much healthier alternative. My kids love the hushpuppies.

Oven-Fried Fish

2 cups crushed corn flakes
3/4 tsp celery salt
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp black pepper
Pam cooking spray
6-10 fish fillets (I buy tilapia)

Combine first five ingredients; set aside. Spray all sides of fish with cooking spray, then coat with cornflake mixture. Arrange fillets in single layer on a baking sheet coated with cooking spray. Spray tops of fillets with cooking spray (this makes the fish extra crispy). Bake at 350 for 30 minutes or until fish flakes easily when tested with a fork.

Baked Hush Puppies

1 cup yellow cornmeal
1 cup flour
1 Tbsp baking powder
1 tsp sugar
1 tsp salt
1/8 tsp ground red pepper
2 large eggs, lightly beaten
3/4 cup milk
1/4 cup oil
1/2 cup sweet onion, finely chopped
Pam cooking spray

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Set dry mixture aside. Combine eggs, milk, oil and onion; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened. Coat mini-muffin pans with cooking spray. Spoon about 1 Tbsp batter into each muffin cup (cups will be about 3/4 cup full). Bake at 425 for 15 minutes until done. Remove from pans and serve immediately.

**I have one big mini-muffin pan from Pampered Chef, and I usually fill that one plus another one that only makes 12. And sometimes I just cook the fish at 425 along with the hushpuppies. Just keep an eye on it so it doesn't over-cook.

Tuesday, June 12, 2007

Food Snob

I am an unashamed food snob. I'm 37 years old and the fact is that I know what I like and what I don't. Here are some things that I always buy. Because I'm snobby about it. Maybe you'll find something you want to be snobby about.

Boxed Cereal-Post Shredded Wheat
Hot Dogs-Hebrew National
Peanut Butter-Maranatha No Stir
Iced Tea-Luzianne
Flavored Iced Tea-Celestial Seasonings Cold Brew Rasberry Ice
Hot Tea-Stash Black and Green Organic Chai
Salsa-Baja Gourmet Salsa
Tortilla Chips-Garden of Eatin'
Potato Chips-Boulder Chips Sea Salt and Cracked Pepper
Taco Shells-Garden of Eatin'
Cheese-Tillamook Sharp Cheddar
Spaghetti Sauce-Muir Glen Tomato and Basil
Macaroni and Cheese-Kraft Three Cheese
Instant Oatmeal-Quaker Maple and Brown Sugar
Orange Juice-Simply Orange
Lemonade-Tie between Simply Lemonade and Santa Cruz
Sour Cream-Daisy
Yogurt-Low Fat Vanilla Dannon
Frozen French Fries-Alexia Olive Oil, Rosemary and Garlic
Mayonnaise-Best Foods
Barbque sauce-Sweet Baby Ray's

All I can think of now, but more to come I'm sure.

Monday, June 11, 2007

Chicken and Spinach Pasta Bake

If you read my other blog then you know that I wasn't planning to cook dinner tonight. But the chicken in my fridge couldn't last another day, so I made this new recipe from Southern Living (Feb 07). It is superb. A new favorite.

Chicken and Spinach Pasta Bake

8 ounces uncooked rigatoni (I used penne instead)
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese

1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

Makes 4 to 6 servings

Friday, June 8, 2007

Four-Layer Delight Dessert

We're joining some friends for dinner tonight (we do this a lot!) and I get to bring dessert. I'm thinking of making two since we're eating with friends tomorrow night too.

This is John's favorite dessert. So very yummy.

Four-Layer Delight Dessert

1 cup flour
1 stick butter, melted
1/2 cup chopped pecans
12 oz carton Cool Whip (divided)
8 oz cream cheese, softened
1 cup powdered sugar
2 small boxes Jello chocolate pudding
3 cup cold milk

First layer: Mix flour, butter and pecans and pat into bottom of 9x13 Pyrex dish. Bake 15 minutes at 375. Cool completely.
Second layer: Mix 1 cup Cool Whip, cream cheese, and powdered sugar with electric mixer until fluffy. Spread on cooled crust.
Third layer: Mix the pudding and milk for 2 minutes. Spread on top of previous layer.
Fourth layer: Spread with remaining Cool Whip.

Refrigerate at least 4 hours.

Thursday, June 7, 2007

White Bean-and-Tuna Pita

Delicious! And good for you. It's great for a quick and easy summer lunch.

White Bean and Tuna

2 Tbsp lemon juice
1 Tbsp olive oil
1/4 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1 20oz can cannellini beans, rinsed and drained
1 6 1/2 can solid white tuna in spring water, drained
4 green onions, thinly sliced

Stir together first 5 ingredients. Add beans, tuna, and green onions, tossing gently to coat. Stuff into pre-sliced pitas and enjoy. Sometimes I skip the pita and just serve on bed of lettuce with halves of cherry tomatoes.

Tuesday, June 5, 2007

Steak with Bleu Cheese

This is a recipe from a friend and it is most delicious. We're having it for dinner with salad and green beans.

Steak with Bleu Cheese

2 lb flank steak (sometimes I buy a London Broil)
salt and pepper
1/2 stick butter
1 bunch green onions, sliced very thin (just the green parts)
1 tub bleu cheese crumbles

Salt and pepper the meat, wrap well in aluminum foil, and grill to desired doneness. Cover to keep warm. Meanwhile, melt butter and stir in cheese and green onions. Spread butter mixture over steak, slice and serve. This is so yummy and it is especially good the next day as leftovers!

If I buy a London broil, then I just sear it in a pan (both sides), then put in 325 oven until done. Usually about an hour or so. This is how I prepare this dish in the cold snowy months!

Monday, June 4, 2007

Buttermilk Pancakes

I was talking with my friend, Allison, a few months ago, and she told me that her family has pancakes for dinner every Sunday night. It's their tradition. Her husband usually makes 'em using his grandmother's recipe and her kids eat them up. We've sorta adopted their tradition and have been having pancakes on Sunday nights too. They're easy and inexpensive to make and my kids devour them. This is my favorite pancake recipe of all time. It's healthy too!

Buttermilk Pancakes

1 1/2 cups old-fashioned oats
2 cups buttermilk
1/2 cup whole wheat flour
1 tsp sugar
1 tsp salt
1 tsp baking soda
2 eggs

Soak oats in buttermilk about 10 minutes. Stir in other ingredients and cook on hot griddle.

Saturday, June 2, 2007

Pulled-Pork Sandwiches

We're out working in the yard today so we're having pulled-pork sandwiches for dinner. This is a very easy and very delicious meal. I love to make it in the summer because it's a crock-pot recipe, so it doesn't require turning on the oven and heating up the house. I also love to make it for company because it's so simple and feeds a crowd.

Pulled-Pork Sandwiches

1 cup ketchup
1/4 cup brown sugar
4-5 cloves garlic, chopped
3/4 tsp dried sage
1/2 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper
3-5 lb boneless pork shoulder
hamburger buns or hoagie rolls
barbeque sauce (Sweet Baby Ray's is our favorite!!!)
coleslaw (optional)

In the crock-pot, mix ketchup, brown sugar, garlic, sage, oregano, salt and pepper. Trim fat from pork and cut in half. Add meat to crock-pot and turn to coat all sides with ketchup mixture. Cover and cook on low until very, very tender. About 8 hours on low; 6 hours on high. Transfer pork to a large bowl. Using two forks, pull meat apart until shredded. Pour juices from crock-pot over pork to moisten. Spoon onto buns or rolls. Add barbeque sauce and/or coleslaw if you're from the South. So delicious.

I love the side dishes that go well with this. Sometimes I make baked beans, or potato salad, or asian coleslaw, or corn-on-the-cob, and sometimes we just have chips and a green salad. Tonight it's baked beans (left over from our bar-b-que last night) and corn-on-the-cob.

Friday, June 1, 2007

Fiesta Corn

We're going to a bar-b-que tonight. I'm supposed to bring a couple of side dishes and this is one I'm bringing. So easy and so yummy! It's from my friend, Margo, in Arkansas.

Fiesta Corn

3 cans Mexi-corn, drained
1-2 cups shredded cheddar cheese
1/2 diced onion (purple onion adds great color!)
1 diced green pepper
1 cup mayonnaise
1 bag chili-cheese Fritos, crushed

Mix all ingredients (except fritos) together in large bowl. Chill until just before serving, then mix in crushed fritos. Start with half the bag of fritos and add more if you need 'em. It's best to serve this to a crowd because the fritos get soggy and it's not so great as leftovers.