Oct 17, 2010
French Onion Soup
4 large onions, sliced
1/2 c butter
3 cloves garlic, minced
2 bay leaves
1 c red wine
3 Tbs flour
2 qts beef broth
Saute onions and garlic in the butter on medium heat until they are caramelized (20-30 minutes). Deglaze with red wine. Add herbs. Allow to reduce on medium heat until wine is almost gone and onions are almost dry (10-15 minutes). Lower heat to med-low and add flour. Cook stirring constantly so flour does not burn for 5 minutes. Add beef broth and allow to simmer on medium heat for at least 20 minutes. When ready to serve ladle into oven proof bowl and top with toasted french bread slice and cheese and broil in the oven until golden bubbly.
Oct 12, 2010
2 cans petite cut tomatoes
1/2 can whole kernel sweet corn
1/2 onion, finely minced
1 'handful' cilantro, finely minced
1 jalapeno, finely minced
1/2 lime, juiced
Adobo, to taste
Mix it all up. Eat with chips. :)
Oct 8, 2010
ALSO I wanted to share the most awesome website ever.. I do not own or take any rights to it of course, I just absolutely love it! Any time someone asks me for recipe ideas I send them here because it's what I use. http://www.allrecipes.com Go! create an account! You can browse their recipes and add them to your recipe box! As your browsing you can see how their rated and read other peoples comments on them... how they liked it, how they would change it, ext. You can also post your own recipes, comments, ext. I love this website! You can sign up for the 'daily recipe email' which I'll admit most days gets deleted.. but we've all been in that food rut and sometimes that's all you need for some great inspiration! So please! Check it out and enjoy! :)
Those of you who DON'T know my heath history.. I've been dealing with problems with my kidneys since high school. Senior year I woke up one night in the worst pain in my life and went to the ER to find out I had several kidney stones, several cysts, and all around 'abnormal' kidneys. I've moved about a zillion times since then across 3 states ever staying with one doctor for long enough to actually get a diagnosis or a cure. I've had some doctors think its PKD - Polycystic Kidney Disease. I've had others not want to diagnose me with that because usually it's not until your 30-40ish... My last doctor in Utah was calling it 'multiple cystic kidneys'. They say they're not hindering the function of my kidneys, but I'm getting unsure of it. It seems like I'm always in pain now a days.. weither it be just a dull back pain, to a searing stabbing back pain, to UTI type pain.. I'm so sick of it! I want to be healthy! I want to just wake up in the morning and have a good day! And when I'm not sick with kidney stuff I usually have a migraine!
Okay.. My rant is over.
As for cooking things.. been slacking again. Used the slow cooker a bit.. Joe's addited to tacos/sloppy joes. Been buying the powder stuff but making it with ground turkey. I really can't tell the difference.. well actually I can.. becaues it doesn't make me sick! OKAY.. those who know my eating habbits.. I've been known to be a BEEF-A-HOLIC.. but it's changed since the pregnancy. While I was preggo even the thought of the smell of beef made me want to hurl (granted it didn't take much to do that) but I find even now, my son being 8 months old, I am still turned off by a lot of beef things. Now.. a good seared filet sounds great.. but hamburger? Taco? bleeh. And I've found anytime I have beef I get all bloated and just gross feeling! SOO we've been on a turkey fix and I've find it doesn't make me sick! Not asking questions.. Don't care.. just laying off the beef for a bit.. lol!
What was for dinner tonight? Funeral potatoes.. Got the recipe on here already in my Thanksgiving post. Mom never had that recipe before and she even agreed she liked it better than my grandmas :P And it's about a zillion times easier.. Sorry Grandma.. LOVE ya.. but Velveta is gross..
Okay. That is all.
Sep 22, 2010
We had a whole week planned out and what not BUT of course things never go as planned.. But we did make some pulled pork Sunday night that pretty much lasted until tonight. Today before I went to work I prepped up this and Mom was able to finish it up and I was actually able to have a home cooked meal waiting for me!
Slow Cooker Beef Stroganoff
3lbs beef stew meat
2 cans Cream of Mushroom
1 pkg Onion Soup Mix
8oz sour cream
Place beef, soup, and mix in slow cooker. Cook on low for 8 hours. When ready to eat add sour cream and serve over noodles.
Jul 25, 2010
4 c chopped Rhubarb
4 c white sugar
1/4 c water
1 pkg Jello
Mix rhubarb, sugar and water in pot and heat over medium heat. Stir frequently until sugar has melted and become a syrup. Continue to cook until rhubarb is tender. Add package of jello. Cool and enjoy
My grandma would make this quite often. The flavor of jello is up to you! The flavors I remember her using the most was blue raspberry and strawberry. I've made two batches this month (there has been rhubarb at the farmers market for $1!) the first was with cranberry jello, and today's with peach. I'm not a big peach fan so that was okay but the cranberry is FANTASTIC!
1 can Cream of Mushroom Soup
1 can water
1/2 pkg Lipton Onion Soup
Mix. Put on anything. Enjoy
Don't know what is is about this but it's SO good. We first did it with pot roast in the slow cooker - but doubled the recipe.. DELISH! Now I find myself cooking meatballs in it, chicken, pork chops.. ANYTHING! It's just so yummy and quick and easy!
Grandma's Pecan Pie
1/2 c pecans
1 T melted butter
1/2 c light Karo
1/2 c dark Karo
1/2 tsp vanilla
1 c brown sugar
1 Tbs Flour
1 c peacan halves
Put all ingredents except last cup of pecans into the blender and blend until smooth. Place pecan halves in pie crust and pour filling over. Bake at 350 foor 45 minutes
As this says, it is my grandma's recipe. Family favorite all around. I made 2 pies for the 4th, slightly burnt them, but they were still gone by the end of the night. I also tweeked it a bit to make it my own and tried adding a Tbs of molasses. It made it sweeter and richer.. oh so yummy!!
I find myself making Chicken Parmesan today. This was like the first 'fancy' meal I learned to cook when I was like 8 or 9 maybe? It's a go to for me.. Something I always make good, doesn't take much time, and everyone seems to enjoy. I've started to make homemade bread crumbs now.. My mom and I don't eat the heels of the bread so we freeze them. Once I get a bunch I throw them in the food processer.. Instant bread crumbs from something we would have normally trown away. I keep these bread crumbs in the freezer however.. There is still some moisture in the bread an I don't want them to mold.
I normally serve with pasta and garlic bread! Enjoy!
4 Boneless Skinless Chicken Breasts
1 c Flour
2 Eggs, beaten
1 c Breadcrumbs
2 c Pasta sauce
2 c Shredded Itailan blend cheese
salt + pepper
-Start by patting the chicken dry with a paper towel. Then set up your 'breading station' by having flour in one bowl, the eggs in another, and lastly the bread crumbs. Season flour with salt and peper and bread crumbs with salt and pepper, itialian seasonings, and garlic powder to taste.
-Coat the chicken in the flour, then egg, then bread crumbs. Then move to a greesed baking sheet.
-Bake at 350 for 30-45 min until chicken is fully cooked.
-Remove from oven. Top each with pasta sauce and cheese.
-Return to oven and bake until cheese is melted
Jan 22, 2010
Basic Pizza Dough
1 c warm water
1 tsp honey
1 pkg yeast
2 1/2 c flour
2 Tbs sugar
2 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1 Tbs olive oil
Mix the warm water and honey until honey is disolved. Add yeast and set aside. Sift dry ingredients and add oil and yeast mixture. Work into a dough and knead for 10-15 minutes. Put into an oiled bowl and let rise for 1 hour. Punch down and let rise another 15-20 minutes. Turn out onto floured board and roll into pizza shape. Put into pizza pan, top, and bake at 350 for 30 minutes.
Jan 19, 2010
So this is our Thanksgiving bird. It came out better than the Christmas one. For this one I made a compound butter using butter (duh) minced garlic, salt and pepper, and lots of paprika. I slathered it all over the bird - inside and out, and under the skin - the night before and let it sit in the fridge. I also stuffed it with a cut up orange, lemon, and onion. Then we baked it at about 350 for probably 3 hours. I have an oven safe probe thermometer that I can put in the turkey and set a timer to. I put it in the thigh and set the timer to 175 degrees. At that point I cranked the over up to 400 to get a good crust. Cooked it like that for about 20 minutes and took it out to rest. Came out great. We did a simular recipe for Christmas but it was more 'Puerto Rican'. It was a vinager based marinade, still with paprika, but with some other spanish seasonings like Sazon and Adobe. Also the recipe said to cook breast down so I tried that. Christmast turkey came out more dry. Not sure what contributed to that, I may have over cooked it a bit, may have been the vineger, but either way Thanksgiving was better.
1 32 oz bag frozen hash browns
2 cans cream of mushroom soup
2 cups sour cream
2 cups cheddar cheese
Mix the hash browns, soup, sour cream, and 1 1/2 cups of the cheese. Season with salt in pepper. Put into casserole dish. Top with remaining cheese. Bake at 350 for 30-45 minutes or until cheese and golden and bubblely.
For Christmas we made it again but added diced ham and it was even better. This recipe makes A LOT so you could cut it in half.. or just have left overs..
Beef- Either one large tenderloin or we did indivual steaks
Salt & Pepper
Sun Dried Tomato Pesto
First you'll need to sear the beef. Season it well with S&P and coat a pan in a bit of olive oil. Get it good and hot and give the beef a good quick sear. You want to give the beef a crust, but not cook it all too much. It will be going in the oven later. Let it sear for a minute or so each side and set aside to cool.
Once beef is cool cover in pesto. I bought a jarred one. Classic recipes will actually want you to make a mushroom 'paste'. Basically just buy some portobellos and pulse them in the food processer until it turns into a paste and cover that on the beef. Whatever you use, wrap the beef in then prosciutto afterwords. Then you'll wrap in plastic wrap and let chill for 20 minutes. Go ahead and take out the frozen puff pastry at this time and let it start to defrost.
Roll out the puff pastry and unwrap the beef. Place in the middle of the puff pastry and use an egg wash to cover the egdes. Wrap around the beef and let chill for another 10 minutes. Go ahead and preheat the oven to 400 degrees.
Glaze the tops of the wellingtons with the remaining egg wash. You can use a knife to 'score' the dough which will stop it from rising. Doing this you can make some pretty cool designs. Javier tried his best, but they don't actually show up that well. Top with kosher salt and bake until dough is golden brown, ours took about 15-20 minutes.