I found this recipe on pintrest and my family loved it so it is now a staple dinner in our home. This is another recipe that is easy to throw together because I usually have all the ingredients on hand.
1 stick of butter (or you can use as less as desired)
1-2 lbs. chicken breasts or tenders
1/3 cup lemon juice
1 cup chicken broth
1 packet of dry italian dressing mix
Place the stick of butter in the bottom of the crock pot and melt. Add chicken, lemon juice and chicken broth. Sprinkle packet of italian dressing mix over the chicken. Cook on low 6-8 hours.
Shred chicken and serve over rice or egg noodles. (I use my kitchen aid to shred chicken. Just put the cooked chicken into the bowl of your kitchen aid and use the beater attachment to mix on low for 30-60 seconds until chicken is shredded, then add back into the juices in the crock pot).
Monday, September 23, 2013
Gouda Fondue
We love to do fondue night as a family or with friends. It feels totally fancy, but is actually pretty quick and easy to throw together. This is our favorite fondue recipe because it is not too "fancy cheese"-y so the kids and our grocery budget can enjoy it too!
1 cup dry white wine*
1 tsp. freshly squeezed lemon juice
12 oz. shredded gouda cheese (rind trimmed)
4 oz. shredded aged Gouda cheese (rind trimmed)
1 pinch freshly grated nutmeg**
1 pinch cayenne pepper**
Combine wine (or substitute) and lemon juice in the top of a double broiler. Toss grated cheeses and cornstarch together. When wine comes to a boil (if using milk and chicken broth do not actually boil, just bring to almost a boil), slowly add cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne, if using. Transfer to a fondue pot to keep warm while serving.
DIPPERS:
cubed french or sourdough bread
sliced red peppers
cheese tortellinis
bite sized potatoes
sliced pears
grapes
roasted broccoli (or any other roasted veggie would be good: zucchini, carrots, squash, cauliflower, etc)
cubed steak (fully cooked)
*You can substitute apple cider or chicken broth or 1/2c chicken broth and 1/2 cup milk for the wine
**I typically leave these out
1 cup dry white wine*
1 tsp. freshly squeezed lemon juice
12 oz. shredded gouda cheese (rind trimmed)
4 oz. shredded aged Gouda cheese (rind trimmed)
1 pinch freshly grated nutmeg**
1 pinch cayenne pepper**
Combine wine (or substitute) and lemon juice in the top of a double broiler. Toss grated cheeses and cornstarch together. When wine comes to a boil (if using milk and chicken broth do not actually boil, just bring to almost a boil), slowly add cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne, if using. Transfer to a fondue pot to keep warm while serving.
DIPPERS:
cubed french or sourdough bread
sliced red peppers
cheese tortellinis
bite sized potatoes
sliced pears
grapes
roasted broccoli (or any other roasted veggie would be good: zucchini, carrots, squash, cauliflower, etc)
cubed steak (fully cooked)
*You can substitute apple cider or chicken broth or 1/2c chicken broth and 1/2 cup milk for the wine
**I typically leave these out
Gyro Burritos
It has been a very long while since anything has been added on here, but I have a couple of new recipes to share! This one came from a friend of mine as a quick easy dinner idea and it is delish. I love that it is mostly ingredients that I always have on hand so it is a perfect meal to throw together in a pinch!
THE MEAT
1 tablespoon olive oil
1 tablespoon lemon or lime juice
2 teaspoons garlic powder or finely chopped garlic
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon onion powder or diced onion
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon red pepper flakes
1 lb ground beef or 1 lb ground turkey
THE CUCUMBER SAUCE
8 ounces light sour cream (I actually used plain greek yogurt instead)
1 cup diced cucumber
1/4 teaspoon salt
1 teaspoon dill weed
10 large burritos
1 large white onion, chopped
Sliced (or chopped) tomato
THE MEAT
1 tablespoon olive oil
1 tablespoon lemon or lime juice
2 teaspoons garlic powder or finely chopped garlic
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon onion powder or diced onion
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon red pepper flakes
1 lb ground beef or 1 lb ground turkey
THE CUCUMBER SAUCE
8 ounces light sour cream (I actually used plain greek yogurt instead)
1 cup diced cucumber
1/4 teaspoon salt
1 teaspoon dill weed
10 large burritos
1 large white onion, chopped
Sliced (or chopped) tomato
Mix the cucumber sauce a few hours ahead of time if possible to let the flavors marinate, but if you don't have time or didn't plan ahead, mix it together while the meat is cooking.
Brown the hamburger or turkey, (add onion if using fresh) throw in the rest of the seasonings and saute for a few minutes.
Layer center of burrito with sauce, onions, tomato and meat. Roll up like a burrito and enjoy!
Brown the hamburger or turkey, (add onion if using fresh) throw in the rest of the seasonings and saute for a few minutes.
Layer center of burrito with sauce, onions, tomato and meat. Roll up like a burrito and enjoy!
Tuesday, March 20, 2012
Baked Broccoli a.k.a. Pinterest is Awesome
I love pinterest for finding recipe inspiration! I have been trying out tons of new recipes from there and I must say that there is a LOT of good stuff, but it is still nice to know that the recipe comes on the recommendation of a friend and not just a chain of pinners that just thought the picture looked yummy. ;) So, I am back to the blog sharing some of my favorites!
Baked Broccoli is our newest favorite veggie because it is easy and delicious! Here is how you make it:
1. Preheat the oven to 425 degrees.
2. Chop some broccoli into bite-sized pieces and put them in a large ziploc bag.
3. Add a splash or 2 of olive oil (2-5 Tbsp.) and 2-4 cloves of chopped garlic (fresh garlic is key here...don't use minced garlic from a jar)
4. Sprinkle some salt and pepper in there too and squish the broccoli around to coat it with oil.
5. Dump the broccoli onto a foil-lined rimmed cookie sheet and bake for 20-25 minutes.
6. When it comes out of the oven, top with grated lemon zest, fresh lemon juice, and grated parmesan cheese.
7. Toss, serve, enjoy!
Baked Broccoli is our newest favorite veggie because it is easy and delicious! Here is how you make it:
1. Preheat the oven to 425 degrees.
2. Chop some broccoli into bite-sized pieces and put them in a large ziploc bag.
3. Add a splash or 2 of olive oil (2-5 Tbsp.) and 2-4 cloves of chopped garlic (fresh garlic is key here...don't use minced garlic from a jar)
4. Sprinkle some salt and pepper in there too and squish the broccoli around to coat it with oil.
5. Dump the broccoli onto a foil-lined rimmed cookie sheet and bake for 20-25 minutes.
6. When it comes out of the oven, top with grated lemon zest, fresh lemon juice, and grated parmesan cheese.
7. Toss, serve, enjoy!
Friday, December 30, 2011
Caramels
I must confess, this is a holidays-only recipe for me. They are so yummy, but let's be honest. There is nothing good for you in caramels. If you're like me, and still eating like a little piglet until Sunday, then make a batch and indulge. Your mouth won't be sorry (but your waist might).
3 cups whipping cream, divided
2 cups sugar
1 1/4 cups Karo light syrup
Spray a 9x13 pan generously with cooking spray, then use a paper towel to wipe out excess. Make sure sides and corners of pan are covered.
In a large sauce pan, combine sugar, Karo, and 1 cup whipping cream. Bring to a boil, then reduce heat to a simmer. Let the mixture bubble (rapidly, but not violently) until it reaches the soft ball stage*. Once it has reached the soft ball stage, stir in 1 cup whipping cream. Let the mixture bubble/simmer until it reaches the soft ball stage again. Stir in last cup of whipping cream. Let mixture bubble/simmer to the firm ball stage**. Pour quickly into prepared 9x13 pan. Let cool, then cut into squares and wrap in individual bits of wax paper to keep fresh.
*I'm sure you can use a candy thermometer to help you get to the soft ball stage, but they've never worked for me and I'm too lazy to track one down and wash it afterward. It takes about 20 minutes on medium-low heat on my stove to get to the soft ball stage. At about 17 minutes, I begin testing it by placing a teaspoon-sized drop of the caramel mixture into a little ramekin filled with cool water. If I can shape the caramel into a soft ball and pick it up out of the water, then it's ready.
**For the firm ball stage, it takes about 25 minutes on medium-low on my stove. I test it just like I would for the soft ball stage, except a firm ball should hold together a bit better and feel slightly more solid (but not hard).
3 cups whipping cream, divided
2 cups sugar
1 1/4 cups Karo light syrup
Spray a 9x13 pan generously with cooking spray, then use a paper towel to wipe out excess. Make sure sides and corners of pan are covered.
In a large sauce pan, combine sugar, Karo, and 1 cup whipping cream. Bring to a boil, then reduce heat to a simmer. Let the mixture bubble (rapidly, but not violently) until it reaches the soft ball stage*. Once it has reached the soft ball stage, stir in 1 cup whipping cream. Let the mixture bubble/simmer until it reaches the soft ball stage again. Stir in last cup of whipping cream. Let mixture bubble/simmer to the firm ball stage**. Pour quickly into prepared 9x13 pan. Let cool, then cut into squares and wrap in individual bits of wax paper to keep fresh.
*I'm sure you can use a candy thermometer to help you get to the soft ball stage, but they've never worked for me and I'm too lazy to track one down and wash it afterward. It takes about 20 minutes on medium-low heat on my stove to get to the soft ball stage. At about 17 minutes, I begin testing it by placing a teaspoon-sized drop of the caramel mixture into a little ramekin filled with cool water. If I can shape the caramel into a soft ball and pick it up out of the water, then it's ready.
**For the firm ball stage, it takes about 25 minutes on medium-low on my stove. I test it just like I would for the soft ball stage, except a firm ball should hold together a bit better and feel slightly more solid (but not hard).
Monday, October 10, 2011
Beef Stroganoff
This was my grandma's recipe, and despite the fact that I'm not a big meat eater, I love it. It was perfect for a comforting Sunday dinner on a crisp fall night, and makes 6-8 generous portions. It's unlike a lot of other stroganoff recipes in that instead of being creamy and white sauce-based, it's tomato-based. You can stir in 1/2 cup or so of sour cream at the end to make it creamier, but I like it as is.
2 1/2 pounds beef, cut in 1/2 inch cubes (I use top round, trimmed of fat)
1/4 cup flour
1/4 cup butter, divided
1 large onion, diced
1 can sliced mushrooms (opt.) or scant 1/4 cup beef broth
1 15-oz. can tomato sauce or 2/3 cup tomato juice
salt & pepper
1 1/2 pound cooked pasta or rice
In a brown paper bag, toss cubed beef with flour until lightly coated. Melt all but 1 Tbs. of butter in large skillet. Brown beef on both sides, but don't worry about cooking it through (about 5 minutes). Remove beef from skillet. Melt remaining butter in skillet, the saute onions until softened. Add in can of sliced mushrooms and their juice (or beef broth), tomato sauce (or tomato juice), and browned beef. Bring to a boil over medium heat, then reduce heat to low. Simmer on lowest heat for approximately 1 hour, until beef is tender. Crockpot option: empty skillet into crockpot with additional 1/4 cup liquid, and cook on low 6 hours or high 3 hours until meat is tender.
When meat is tender, serve over cooked pasta or rice (I like whole wheat egg noodles or penne).
2 1/2 pounds beef, cut in 1/2 inch cubes (I use top round, trimmed of fat)
1/4 cup flour
1/4 cup butter, divided
1 large onion, diced
1 can sliced mushrooms (opt.) or scant 1/4 cup beef broth
1 15-oz. can tomato sauce or 2/3 cup tomato juice
salt & pepper
1 1/2 pound cooked pasta or rice
In a brown paper bag, toss cubed beef with flour until lightly coated. Melt all but 1 Tbs. of butter in large skillet. Brown beef on both sides, but don't worry about cooking it through (about 5 minutes). Remove beef from skillet. Melt remaining butter in skillet, the saute onions until softened. Add in can of sliced mushrooms and their juice (or beef broth), tomato sauce (or tomato juice), and browned beef. Bring to a boil over medium heat, then reduce heat to low. Simmer on lowest heat for approximately 1 hour, until beef is tender. Crockpot option: empty skillet into crockpot with additional 1/4 cup liquid, and cook on low 6 hours or high 3 hours until meat is tender.
When meat is tender, serve over cooked pasta or rice (I like whole wheat egg noodles or penne).
Monday, July 18, 2011
Easy Lemon Cookies
I needed a quick treat to make for visiting teaching this month, and I saw this recipe on one of my favorite cooking blogs, Boy Cheese Sandwich. It took me about 30 minutes, including clean up, to have a tasty treat ready to go.
1 lemon cake mix
2 eggs
1/4 cup canola oil
1/4 cup powdered sugar
Preheat oven to 350. With a mixer, combine cake mix, eggs, and oil (dough will be stiff). Roll tablespoon-sized balls in powdered sugar, then place on greased or parchment-lined cookie sheets (I fit 12 on a sheet, as the dough didn't spread much). Bake for 6-8 minutes (I did 8), or until just starting to crack. Let cool for 2 minutes on sheets, then cool completely on racks. Makes about 2 1/2 dozen.
1 lemon cake mix
2 eggs
1/4 cup canola oil
1/4 cup powdered sugar
Preheat oven to 350. With a mixer, combine cake mix, eggs, and oil (dough will be stiff). Roll tablespoon-sized balls in powdered sugar, then place on greased or parchment-lined cookie sheets (I fit 12 on a sheet, as the dough didn't spread much). Bake for 6-8 minutes (I did 8), or until just starting to crack. Let cool for 2 minutes on sheets, then cool completely on racks. Makes about 2 1/2 dozen.
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