Yum yum! I have never tried to make caramelized onions before. (Although sometimes that has partially, accidentally occurred.) This recipe is inspired by a card I saw in the deli section of the Brookings, S.D. Hyvee grocery store back in September. I put the card "somewhere special" and just found it. Hyvee uses that famous TV Australian chef... Curtis? to promote recipes and merchandise. Anyway, I changed his stuff up a bit. The potato recipe I got while watching The Chew on ABC last week. Changed that one up, too. The result is yum city for our fam. Note: If you use the thin round steak, just watch carefully so as not to over cook. We discovered we would like even more onions next time.
Marinate Time: 24 hours
Prep Time: 15 Min.
Cook Time: 60 min.
INGREDIENTS:
1 – 2 pkgs beef round steak (2-3 steaks/pkg), marinated
Marinate overnight in 5 TBSP soy sauce, kosher salt, ground pepper and 2 TBSP Newman’s Oil & Vinegar dressing
3+ large red onions, diced
3 TBSP extra virgin olive oil
1 TBSP brown sugar
2 TBSP balsamic vinegar
½ cup beef broth
Kosher salt
Ground pepper
1 cup crumbled blue cheese
1 pkg frozen broccoli, cooked and chopped into bits
8-10 large red potatoes (or more depending on eaters)
2 small pkgs reduced fat crumbled feta cheese
4-5 big squeezes of lemon juice
1. Marinate meat (could even be steaks) overnight in a Ziploc. Flip it over when you think about it in order to get all pieces saturated, no big deal.
2. An hour before you want to eat, wash potatoes and bake at 400 til fork tender.
3. 30 minutes before you want to eat, sauté onions with olive oil until brownish and tender. Add brown sugar, pinch of salt, then vinegar and broth. Cook until liquid is absorbed and set aside.
4. Prepare potato stuffing: In medium bowl, add broccoli, salt and pepper to taste, feta, juice. Mash this up really good.
5. When potos are done, slice the top 1/8 off each poto and discard. Using small scoop, scoop out middle of each potato and place scoopings in the bowl mentioned above. Now you have little potato vessels… get ready for yum! Mix potatoes with stuffing (#4). If mixture gets too dry, add more lemon juice. Fill each vessel to slightly overflowing and place back in the oven to keep warm til the meat is done.
6. 10 minutes before you want to eat, BBQ meat and brown 3 minutes each side. (Longer for bigger meats) Do not over cook. Once meat is done (Medium), spread blue cheese over each piece. Move meat to the side, cover grill and cook til cheese melts, about 2-3 more minutes.
7. To serve, plate meat topped with the onions and 2 potos per person.
Spot has no paw ratings because she was up in the loft watching TV, mourning the fact that her brothers went to their other home tonite
Thursday, December 22, 2011
Monday, December 19, 2011
Lazy Chicken Pizza
Tonite I was busy doing nothing, but wanted to have a tasty snack-dinner. This whole thing went so fast my hubby couldn't believe it when I told him everything was ready and warming in the oven. He loved it and I will indeed make this again. Funny thing, I was just too lazy to drive over to Papa Murphy's to get a similar pizza. A friend had told me their secret sauce was mostly Ranch and garlic, I just jazzed it up with salt and basil.
Prep Time: 10 Min.
Cook Time: 40 min.
INGREDIENTS:
1 pre-cooked chicken from the deli, chopped into bites
1 small red onion, diced
1 container Ranch Dressing
5-6 cloves garlic, minced or 2 TSBP prepared, chopped garlic
1 roll Pillsbury thin pizza dough
½ cup Italian shredded cheese mix (Target)
1 cup shredded Parmesan
1 tsp Kosher salt
1 squeeze refrigerated Basil
1. Unfurl pizza dough into jelly roll pan and bake about 10 min. at 425 or til light golden.
2. In small bowl, mix onion, Ranch, garlic, salt and basil
3. When dough is done, spread bowl mixture on dough. Top with chicken and cheese, being sure to cover the whole thing
4. Bake at 400 about 13 minutes or til cheese has melted
If you exclude your teenage sons, parents can eat well and have a little lunch the next day. We are big re-eaters.
Spot gives this 3 paws because dad gave her bits of chicken as he chopped away
Prep Time: 10 Min.
Cook Time: 40 min.
INGREDIENTS:
1 pre-cooked chicken from the deli, chopped into bites
1 small red onion, diced
1 container Ranch Dressing
5-6 cloves garlic, minced or 2 TSBP prepared, chopped garlic
1 roll Pillsbury thin pizza dough
½ cup Italian shredded cheese mix (Target)
1 cup shredded Parmesan
1 tsp Kosher salt
1 squeeze refrigerated Basil
1. Unfurl pizza dough into jelly roll pan and bake about 10 min. at 425 or til light golden.
2. In small bowl, mix onion, Ranch, garlic, salt and basil
3. When dough is done, spread bowl mixture on dough. Top with chicken and cheese, being sure to cover the whole thing
4. Bake at 400 about 13 minutes or til cheese has melted
If you exclude your teenage sons, parents can eat well and have a little lunch the next day. We are big re-eaters.
Spot gives this 3 paws because dad gave her bits of chicken as he chopped away
Wednesday, December 14, 2011
Cottage Pie Christine
The recipe I tried tonite was inspired by Jane Leeves on the NATE SHOW yesterday. While I attempted to mostly follow her classic English recipe, I didn't have some ingredients and bought the wrong herbs. Plus, my ADD kicked in and I had to use up those mushrooms. Here's what happened and my boys loved it! Hearty and tasty even if it is a rainy December night. (Where's our snow?!!)
Prep Time: 60 Min.
Cook Times: 40 min.
Makes two pies … two dinners + leftovers?
INGREDIENTS:
2½ lbs. lean ground turkey
2 small red onions, diced
1 cup fresh mushrooms, diced
5-6 cloves garlic, minced
5 stalks celery, halved and chopped
15 baby carrots, chopped (or 3 carrots the old fashioned way)
5 twigs fresh Rosemary, chopped
¼ cup fresh basil, chopped
¼ - ½ cups fresh Thyme, chopped
Sea Salt
Fresh ground pepper from the pepper farm (hello Jim Gaffigan)
½ cup + Worcestershire sauce
1½ - 2 lbs. red potatoes
1 ½ cups beef stock
3-4 TBSP Wondra
1 ½ cups frozen peas
¼ to ½ cup heavy whipping cream
6 TBSP unsalted butter
Extra Virgin Olive Oil
½ cup shredded cheddar cheese (optional)
In large skillet, sauté onions in Extra Virgin Olive Oil til soft over medium heat. Add washed, diced mushrooms and garlic. Stir. Add celery and carrots. Stir. Add more oil as needed, keep the skillet on the dry side.
MULTITASK NOW: While sautéing, boil water in a large pot for the potatoes. When the water is crazy boiling, add washed, halved red potos and boil til soft, about 13 minutes.
Add turkey meat to skillet and brown. Add salt, pepper and fresh herbs. Stir in Worcestershire and mix well. Pour in beef stock and stir, then add Wondra 2 TBSP at a time until mixture is thick. Bring to boil. Simmer and add the peas.
If potos are done early, remove from heat add butter and cover. When mashing, add salt, pepper and heavy cream til a mixture thinner than straight mashed potatoes. Using hand masher, mix well. You want these potos thinner because you will spread them over two pans.
COOKING:
Using two pie or quiche pans, divide meat filling on bottom of both pans. Spread potatoes over meat filling. Top with cheese if desired.
Bake til cheese is melted and top is nearly bubbly and slightly browned at 350, about 40 minutes.
We have a lot of leftovers. That's good, no cooking later! I would add more Thyme, salt and pepper next time.
Spot was hiding so there are no paw ratings this time. She must have been hiding from her sin we have yet to discover...
Prep Time: 60 Min.
Cook Times: 40 min.
Makes two pies … two dinners + leftovers?
INGREDIENTS:
2½ lbs. lean ground turkey
2 small red onions, diced
1 cup fresh mushrooms, diced
5-6 cloves garlic, minced
5 stalks celery, halved and chopped
15 baby carrots, chopped (or 3 carrots the old fashioned way)
5 twigs fresh Rosemary, chopped
¼ cup fresh basil, chopped
¼ - ½ cups fresh Thyme, chopped
Sea Salt
Fresh ground pepper from the pepper farm (hello Jim Gaffigan)
½ cup + Worcestershire sauce
1½ - 2 lbs. red potatoes
1 ½ cups beef stock
3-4 TBSP Wondra
1 ½ cups frozen peas
¼ to ½ cup heavy whipping cream
6 TBSP unsalted butter
Extra Virgin Olive Oil
½ cup shredded cheddar cheese (optional)
In large skillet, sauté onions in Extra Virgin Olive Oil til soft over medium heat. Add washed, diced mushrooms and garlic. Stir. Add celery and carrots. Stir. Add more oil as needed, keep the skillet on the dry side.
MULTITASK NOW: While sautéing, boil water in a large pot for the potatoes. When the water is crazy boiling, add washed, halved red potos and boil til soft, about 13 minutes.
Add turkey meat to skillet and brown. Add salt, pepper and fresh herbs. Stir in Worcestershire and mix well. Pour in beef stock and stir, then add Wondra 2 TBSP at a time until mixture is thick. Bring to boil. Simmer and add the peas.
If potos are done early, remove from heat add butter and cover. When mashing, add salt, pepper and heavy cream til a mixture thinner than straight mashed potatoes. Using hand masher, mix well. You want these potos thinner because you will spread them over two pans.
COOKING:
Using two pie or quiche pans, divide meat filling on bottom of both pans. Spread potatoes over meat filling. Top with cheese if desired.
Bake til cheese is melted and top is nearly bubbly and slightly browned at 350, about 40 minutes.
We have a lot of leftovers. That's good, no cooking later! I would add more Thyme, salt and pepper next time.
Spot was hiding so there are no paw ratings this time. She must have been hiding from her sin we have yet to discover...
Saturday, December 10, 2011
The 2 -2 -3 Dip
When you just gotta throw health out the window!
In honor of the one week anniversary of my blog, this is all I made for dinner tonite. Yep, we had to force our two sons to make sandwiches first so they wouldn't hog our hubby and wife pig-out. Weird I have to negotiate food in my own home... feeling like I need to start putting my name on things! Anyway... yum city!
Prep Time: 5+ Min.
Cook Times: 1 hour
Serves 6-12, depending on what else is offered
INGREDIENTS:
2 pkgs Cream Cheese at room temp
2 cups Hellman’s mayonnaise
3 cups shredded Parmesan cheese
Round bread loaf, center scooped out
2 Sliced baguettes
Carve out the center of a round loaf of the bread of your choice (found in the deli/gourmet section). In a medium bowl, combine the Cream Cheese, mayo and Parm. Mix well and scoop into the bread bowl you just created. Wrap in foil and bake about an hour at 340 until warm enough to dip. Serve with sliced baguettes.
Spot gave this 4 paws although there wasn't any chicken involved
In honor of the one week anniversary of my blog, this is all I made for dinner tonite. Yep, we had to force our two sons to make sandwiches first so they wouldn't hog our hubby and wife pig-out. Weird I have to negotiate food in my own home... feeling like I need to start putting my name on things! Anyway... yum city!
Prep Time: 5+ Min.
Cook Times: 1 hour
Serves 6-12, depending on what else is offered
INGREDIENTS:
2 pkgs Cream Cheese at room temp
2 cups Hellman’s mayonnaise
3 cups shredded Parmesan cheese
Round bread loaf, center scooped out
2 Sliced baguettes
Carve out the center of a round loaf of the bread of your choice (found in the deli/gourmet section). In a medium bowl, combine the Cream Cheese, mayo and Parm. Mix well and scoop into the bread bowl you just created. Wrap in foil and bake about an hour at 340 until warm enough to dip. Serve with sliced baguettes.
Spot gave this 4 paws although there wasn't any chicken involved
Friday, December 9, 2011
Prep Once and Cook Twice Mini Meat Loaves
Spending about an hour in the kitchen (or more, depending on how big or small you make this) is well worth your time. Today I morphed this recipe to share with a family from church plus my own. Not only did this one make enough for two families of four (mine includes two teenage sons*), it also yielded enough to make 30 meatballs to freeze for a second menu option! They will come in handy in a week when it's our turn to cook for our small group.
I really like this menu because there are some hidden vegetables that just add to the taste: invisible cauliflower hiding inside the mashed potatoes giving a tiny extra crunch and the truck load of spinach mixed in with the personal meat loaves. Yum! My fam needs to eat more veggies and this recipe makes it happen.
The other cool thing is that this recipe is just full of low fat healthy ingredients! Hubba-bubba, next time I cook it's gonna be really f a t t e n i n g!
(* Son's best bud is over so much, he's our tax deduction)
MENU 1:
Mini Meat Loaf, Cauli-Mashed Potatoes, Secret Gravy
MENU 2:
Mini Meat Loaf or Meat Balls!
Prep Time: 45+ Min.
Cook Times: 35 min. Meat Loaves, 18 min. potatoes, 12 min gravy
Serves 8-10 both times
INGREDIENTS:
Parchment Paper
1½ lbs. extra lean ground beef
½ lbs. lean ground turkey
2 bags Pepperidge Farms Bread Stuffing
2 boxes frozen spinach, thawed and drained
2 eggs
1 large red onion, diced (or 3 small)
4 twigs fresh Rosemary, chopped
1½ lbs. red potatoes
½ head cauliflower, steamed and broken into florets)
¼ to ½ cup buttermilk
1 stick unsalted butter
Wondra (3-4 TBSP)
1 carton low sodium Beef Broth (32 oz.)
3 Beef bouillon cubes
Kosher Salt
Ground Pepper
Extra Virgin Olive Oil
MINI LOAVES:
In large skillet, sauté onions in Extra Virgin Olive Oil til soft. Stir in defrosted, drained spinach. Using a giant bowl, add salt, pepper and Rosemary, add meats one package at a time. Combine well, then add skillet contents and eggs. Mix with hands: After these ingredients are well-combined, slowly add enough bread crumbs to hold the mixture together. With this amount of meat, it took me two bags. Do not overdo the bread, you still want the loaves moist.
Line a jelly-roll pan with parchment paper. Firmly form mini loaves the size of a large baked potato. Make 10 loaves and place them on the paper, evenly spaced. Bake in preheated oven at 375 for 35-40 min. til browned. (The rest of the mixture can be made into meatballs or more loaves and frozen.)
CAULI-MASHED POTOS:
(I multi-task and do some of this while sautéing.) In large pot over slow boiling water in a steaming basket, steam cauliflower florets covered, about 10 min or til tender. Remove cauliflower and set aside, add more water and bring to boil. Add rinsed, halved red potatoes with skin on and bring to boil again. Boil for 12 minutes or til fork test shows tender. Do not over cook. Drain potatoes. Using same pot, return cauli and potos, salt and pepper to taste. With potato masher, slowly add as much buttermilk as it takes to mash potatoes to your desired density. We like them stiff, so we don’t use much milk. Recover in pot til time to serve.
SECRET GRAVY:
Use the same skillet that you sautéed in and did not rinse. Melt the stick of butter. (I set this on the stove while the loaves are cooking and the butter is almost melted by the time I get to the gravy.) Add 3 Beef Bouillon cubes. One TBSP at a time, slowly whisk in enough Wondra to thicken the mixture until it is almost, but not quite the texture of sand. Break apart the cubes as they warm in the pan. Heat til bubbly, stirring constantly – about 3 minutes. Slowly stir in the beef broth until well mixed and bring to boil, adding salt and pepper. Reduce to simmer until thickened. Keep warm til serving, stirring often.
COOKING ORDER:
• Steam Cauliflower while prepping meat loaves
• Meat loaves in and cooking 35 minutes
• Boil potato water
• Mash potatoes, cover
• Start gravy when 10 minutes left on loaves cooking time
MENU #2 MEATBALLS:
Thaw in fridge overnight. Line a jelly roll pan with parchment and bake at 375 for 25-35 minutes, til hot but not over cooked. Serve with more Cauli Mashed Potos and gravy… or as tidbits on toothpicks with a cheese platter when your friends come over.
Although this is super yummy, Spot gives this two paws only because she was hanging out with her brothers while I cooked
I really like this menu because there are some hidden vegetables that just add to the taste: invisible cauliflower hiding inside the mashed potatoes giving a tiny extra crunch and the truck load of spinach mixed in with the personal meat loaves. Yum! My fam needs to eat more veggies and this recipe makes it happen.
The other cool thing is that this recipe is just full of low fat healthy ingredients! Hubba-bubba, next time I cook it's gonna be really f a t t e n i n g!
(* Son's best bud is over so much, he's our tax deduction)
MENU 1:
Mini Meat Loaf, Cauli-Mashed Potatoes, Secret Gravy
MENU 2:
Mini Meat Loaf or Meat Balls!
Prep Time: 45+ Min.
Cook Times: 35 min. Meat Loaves, 18 min. potatoes, 12 min gravy
Serves 8-10 both times
INGREDIENTS:
Parchment Paper
1½ lbs. extra lean ground beef
½ lbs. lean ground turkey
2 bags Pepperidge Farms Bread Stuffing
2 boxes frozen spinach, thawed and drained
2 eggs
1 large red onion, diced (or 3 small)
4 twigs fresh Rosemary, chopped
1½ lbs. red potatoes
½ head cauliflower, steamed and broken into florets)
¼ to ½ cup buttermilk
1 stick unsalted butter
Wondra (3-4 TBSP)
1 carton low sodium Beef Broth (32 oz.)
3 Beef bouillon cubes
Kosher Salt
Ground Pepper
Extra Virgin Olive Oil
MINI LOAVES:
In large skillet, sauté onions in Extra Virgin Olive Oil til soft. Stir in defrosted, drained spinach. Using a giant bowl, add salt, pepper and Rosemary, add meats one package at a time. Combine well, then add skillet contents and eggs. Mix with hands: After these ingredients are well-combined, slowly add enough bread crumbs to hold the mixture together. With this amount of meat, it took me two bags. Do not overdo the bread, you still want the loaves moist.
Line a jelly-roll pan with parchment paper. Firmly form mini loaves the size of a large baked potato. Make 10 loaves and place them on the paper, evenly spaced. Bake in preheated oven at 375 for 35-40 min. til browned. (The rest of the mixture can be made into meatballs or more loaves and frozen.)
CAULI-MASHED POTOS:
(I multi-task and do some of this while sautéing.) In large pot over slow boiling water in a steaming basket, steam cauliflower florets covered, about 10 min or til tender. Remove cauliflower and set aside, add more water and bring to boil. Add rinsed, halved red potatoes with skin on and bring to boil again. Boil for 12 minutes or til fork test shows tender. Do not over cook. Drain potatoes. Using same pot, return cauli and potos, salt and pepper to taste. With potato masher, slowly add as much buttermilk as it takes to mash potatoes to your desired density. We like them stiff, so we don’t use much milk. Recover in pot til time to serve.
SECRET GRAVY:
Use the same skillet that you sautéed in and did not rinse. Melt the stick of butter. (I set this on the stove while the loaves are cooking and the butter is almost melted by the time I get to the gravy.) Add 3 Beef Bouillon cubes. One TBSP at a time, slowly whisk in enough Wondra to thicken the mixture until it is almost, but not quite the texture of sand. Break apart the cubes as they warm in the pan. Heat til bubbly, stirring constantly – about 3 minutes. Slowly stir in the beef broth until well mixed and bring to boil, adding salt and pepper. Reduce to simmer until thickened. Keep warm til serving, stirring often.
COOKING ORDER:
• Steam Cauliflower while prepping meat loaves
• Meat loaves in and cooking 35 minutes
• Boil potato water
• Mash potatoes, cover
• Start gravy when 10 minutes left on loaves cooking time
MENU #2 MEATBALLS:
Thaw in fridge overnight. Line a jelly roll pan with parchment and bake at 375 for 25-35 minutes, til hot but not over cooked. Serve with more Cauli Mashed Potos and gravy… or as tidbits on toothpicks with a cheese platter when your friends come over.
Although this is super yummy, Spot gives this two paws only because she was hanging out with her brothers while I cooked
Friday, December 2, 2011
Life Changing Gravy (and Chicken)
Last night in honor of our son's birthday, I made our favorite new creation: Life Changing Gravy...And Chicken. Let me tell you how proud I am to have created this one! Until a month ago, I had never, ever, ever cooked a whole chicken. (I have also never had a soda, but that is another story.) Wow has the world ever opened up to me! I took some ideas from friends and created a monster, in a chickeny good way.
Prep Time: 20 +Min.
Marinade Time: 24 hours
Cook Time: 90 min.
Serves 6
GRAVY:
Using medium saucepan on medium heat, whisk 3 TBSP Unsalted butter with 1-2 TBSP Wondra til thick. Sprinkle in more Wondra as needed. Let boil briefly, then slowly add ¾ cup white wine. Whisk til smooth. Then slowly add 1 ¼ - 1 ½ cups heavy cream. Bring to boil. Add 2 TBSP fresh parsley and enough Kitchen Bouquet to turn mixture a light tan. Kosher salt and ground pepper to taste. Boil briefly again, then cover and simmer til thickened… about 15 minutes.
SERVE WITH WHITE RICE MADE WITH CHICKEN BROTH AND THIS CHICKEN:
Marinate 1 whole chicken (minus guts) in a Ziploc with 1/3 bottle Newman’s Olive Oil and Vinegar salad dressing, turning several times in a 24-hour period.
Place chicken in small roasting pan, stuff with one sliced lemon. Insert enough Boursin Cheese and garlic mix between skin and body – approx. 6 TBSP. Cover with sprinkled Kosher salt, ground pepper and Paprika individually applied. Then drizzle generously with refrigerated Lemon juice. Sprinkle with 1/3 cup chopped fresh parsley. Tent and bake at 380 for one hour. Uncover, take temp, and cook uncovered the rest of the time until done, when instant thermometer reads 170.
COOKING ORDER:
• Chicken in and cooking 60 minutes
• Prep gravy after 1 hour
• Start gravy after 1:20
• Start rice at same time
• Everything is done after @90 minutes
DELICOUS, and leftovers remain moist. We also add a green veggie and/or salad. With our yummy rice, this creamy wonder is our newest hit. For Christmas we usually repeat our Thanksgiving feast, but this year we are going to reprise this meal.
Spot gives this a 4 paw rating.
Prep Time: 20 +Min.
Marinade Time: 24 hours
Cook Time: 90 min.
Serves 6
GRAVY:
Using medium saucepan on medium heat, whisk 3 TBSP Unsalted butter with 1-2 TBSP Wondra til thick. Sprinkle in more Wondra as needed. Let boil briefly, then slowly add ¾ cup white wine. Whisk til smooth. Then slowly add 1 ¼ - 1 ½ cups heavy cream. Bring to boil. Add 2 TBSP fresh parsley and enough Kitchen Bouquet to turn mixture a light tan. Kosher salt and ground pepper to taste. Boil briefly again, then cover and simmer til thickened… about 15 minutes.
SERVE WITH WHITE RICE MADE WITH CHICKEN BROTH AND THIS CHICKEN:
Marinate 1 whole chicken (minus guts) in a Ziploc with 1/3 bottle Newman’s Olive Oil and Vinegar salad dressing, turning several times in a 24-hour period.
Place chicken in small roasting pan, stuff with one sliced lemon. Insert enough Boursin Cheese and garlic mix between skin and body – approx. 6 TBSP. Cover with sprinkled Kosher salt, ground pepper and Paprika individually applied. Then drizzle generously with refrigerated Lemon juice. Sprinkle with 1/3 cup chopped fresh parsley. Tent and bake at 380 for one hour. Uncover, take temp, and cook uncovered the rest of the time until done, when instant thermometer reads 170.
COOKING ORDER:
• Chicken in and cooking 60 minutes
• Prep gravy after 1 hour
• Start gravy after 1:20
• Start rice at same time
• Everything is done after @90 minutes
DELICOUS, and leftovers remain moist. We also add a green veggie and/or salad. With our yummy rice, this creamy wonder is our newest hit. For Christmas we usually repeat our Thanksgiving feast, but this year we are going to reprise this meal.
Spot gives this a 4 paw rating.
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