1 pound ground beef or turkey
1 small onion diced
1 small green bell pepper, diced
salt, pepper and garlic salt (to taste)
8 oz. can tomato sauce
1 small can diced, stewed tomatoes
1 cup dried (uncooked) elbow macaroni noodles
Brown meat in a large skillet, drain off any grease. Add onion, bell pepper and seasoning. Cook until vegetables start to soften. Add tomato sauce and stewed tomatoes.
You can either cook the macaroni noodles separately or add them dry to cook in the meat and vegetable mixture by adding additional water and simmering until they are cooked. I cook the macaroni in the skillet so I have less pans to clean. :)
Can top with shredded cheese (yummy!) but also, good without. Add red pepper flakes it you want something spicier. The red pepper flakes may also be added to individual servings to cater to a multitude of palate preferences.
This is my mother in law's recipe. She doesn't measure anything... but I think you get the idea. It is yummy and quick. I like to serve it with garlic bread and a salad...sometimes, canned peaches too.
To give it more of an Italian flavor, add Italian seasoning. For a Mexican flair, add chili powder and diced green chilies...maybe some corn.
Showing posts with label kid-friendly. Show all posts
Showing posts with label kid-friendly. Show all posts
Tuesday, August 22, 2017
Wednesday, April 17, 2013
Chicken Teriyaki a la anytime
This is a super easy recipe. My husband says he can eat it three times a week. That's how much he likes it! That's what he tells me EVERY TIME I make it for him. It's so easy, I'm tempted to do it, just to see what he does or says.
4 boneless skinless chicken thighs
Salt and pepper to taste
1/3 cup soy sauce (I use low sodium)
1/3 cup sake
2 Tbsp. sugar, I used brown, but white works too (or adjust amount to your sweetness preference)
2 Tbsp. cooking oil (I use canola)
Pineapple Juice (optional, but delicious) *
Fresh grated ginger root, optional
1-2 cloves of fresh garlic, pressed or diced
1 cup of raw white rice, cooked to yield 2 cups cooked rice
I usually buy the BIG package of chicken thighs. Sometimes they are skinless, sometimes they aren't. It's ok if they aren't...the skin pulls off super easy. This week I was so excited to find a large tray of chicken thighs marked down 30% because they had two days before they expired, that I didn't realize they weren't boneless. :( That's ok, too. The tray was just shy of 5 pounds and had 9 large thighs. I skinned them then easily removed the bone and wah-lah, boneless, skinless chicken thighs.
Next up, I chopped 4 of the now boneless, skinless chicken thighs into bite-sized pieces and sprinkled them with salt and black pepper.
Get a big skillet or wok and heat the 2 Tbsp. of oil. I use a non-stick skillet/wok, so I actually used less oil than that. When the oil is hot, add the chicken and cook until brown on all sides. Remove browned chicken to a plate while you get the sauce ready.
In the same pan that you browned the chicken, now add the soy sauce, sake, sugar, and optional ingredients (I use whatever of these ingredients I happen to have on hand to enhance the flavor). Bring this to a boil.
Now that your sauce is boiling, add your browned chicken back to the skillet/wok and continue cooking as the sauce reduces and coats the chicken.
This sauce doesn't get real thick and that is part of the reason we like it. I don't cook it down all the way. I like to have sauce to ladle on my rice.
While the sauce is reducing, toss a green salad with some Miso salad dressing. I found this at my local grocery store.
I like to serve this over rice (which I start cooking first) with the green salad and pineapple chunks (open early so you can add a few Tbsp. of juice to the sauce as it cooks).
Husband approved. He never leaves any for my lunch no matter how much I make. Oh, well. He had three servings, I had one. Don't ask me why he left one lonely piece of chicken in the pan. I guess it was so I could say that he ate it ALL. LOL!
The longest part is preparing the chicken. Since I didn't want to cook the whole bargain tray of chicken I found at the store this week, I decided to cut it all up before freezing it. Since the chicken is browned before adding the sauce, I didn't want to add any liquid to my freezer bag. I did salt and pepper my cut chicken, so all I have to do is defrost the bag and I'm ready to make another great helping of this meal. I also labeled the freezer bag and wrote the basic directions on the bag (just in case I misplace the recipe...but, now it's here...FOREVER <3)
I buy my low-sodium soy sauce in bulk at Costco and one bottle of Sake from my local grocery store last for quite a few recipes of this. Sugar and fresh garlic are staples in my kitchen, so usually all I need to buy to make this meal is chicken.
I hope you enjoy!
Annette
4 boneless skinless chicken thighs
Salt and pepper to taste
1/3 cup soy sauce (I use low sodium)
1/3 cup sake
2 Tbsp. sugar, I used brown, but white works too (or adjust amount to your sweetness preference)
2 Tbsp. cooking oil (I use canola)
Pineapple Juice (optional, but delicious) *
Fresh grated ginger root, optional
1-2 cloves of fresh garlic, pressed or diced
1 cup of raw white rice, cooked to yield 2 cups cooked rice
I usually buy the BIG package of chicken thighs. Sometimes they are skinless, sometimes they aren't. It's ok if they aren't...the skin pulls off super easy. This week I was so excited to find a large tray of chicken thighs marked down 30% because they had two days before they expired, that I didn't realize they weren't boneless. :( That's ok, too. The tray was just shy of 5 pounds and had 9 large thighs. I skinned them then easily removed the bone and wah-lah, boneless, skinless chicken thighs.
Next up, I chopped 4 of the now boneless, skinless chicken thighs into bite-sized pieces and sprinkled them with salt and black pepper.
Get a big skillet or wok and heat the 2 Tbsp. of oil. I use a non-stick skillet/wok, so I actually used less oil than that. When the oil is hot, add the chicken and cook until brown on all sides. Remove browned chicken to a plate while you get the sauce ready.
In the same pan that you browned the chicken, now add the soy sauce, sake, sugar, and optional ingredients (I use whatever of these ingredients I happen to have on hand to enhance the flavor). Bring this to a boil.
 |
| (Yes, that is a Tupperware canister from the 1980's. I still have my original set.) |
Now that your sauce is boiling, add your browned chicken back to the skillet/wok and continue cooking as the sauce reduces and coats the chicken.
This sauce doesn't get real thick and that is part of the reason we like it. I don't cook it down all the way. I like to have sauce to ladle on my rice.
While the sauce is reducing, toss a green salad with some Miso salad dressing. I found this at my local grocery store.
I like to serve this over rice (which I start cooking first) with the green salad and pineapple chunks (open early so you can add a few Tbsp. of juice to the sauce as it cooks).
Husband approved. He never leaves any for my lunch no matter how much I make. Oh, well. He had three servings, I had one. Don't ask me why he left one lonely piece of chicken in the pan. I guess it was so I could say that he ate it ALL. LOL!
The longest part is preparing the chicken. Since I didn't want to cook the whole bargain tray of chicken I found at the store this week, I decided to cut it all up before freezing it. Since the chicken is browned before adding the sauce, I didn't want to add any liquid to my freezer bag. I did salt and pepper my cut chicken, so all I have to do is defrost the bag and I'm ready to make another great helping of this meal. I also labeled the freezer bag and wrote the basic directions on the bag (just in case I misplace the recipe...but, now it's here...FOREVER <3)
I buy my low-sodium soy sauce in bulk at Costco and one bottle of Sake from my local grocery store last for quite a few recipes of this. Sugar and fresh garlic are staples in my kitchen, so usually all I need to buy to make this meal is chicken.
I hope you enjoy!
Annette
Thursday, August 4, 2011
BBQ Pork Sandwiches-Crockpot
2-3 lbs pork shoulder (or if you are lucky..a pork tri-tip)
Water
bottle of your favorite BBQ sauce
1 onion, chopped
Cayenne pepper, or hot sauce to taste
3-4 Tbsp. Honey
Coleslaw, optional
sandwich rolls of your choice
Place pork roast in a greased crockpot. Add water up to about half the roast. Cook on LOW for 7-8 hours (until meat shreds easily).
Drain broth from meat and discard. Let meat cool enough to shred and return to crockpot. Add bbq sauce, chopped onions, honey, and cayenne pepper or hot sauce. Cook on low or high until heated through.
Serve on split rolls. I like the hawaiian sweet rolls or a soft hamburger type roll.
I also like to serve with coleslaw in the sandwich. Yum!
OH, and I served these sandwiches with fresh fruit,and baked beans along with the coleslaw.
Side note:
Coleslaw is also good on a ham sandwich(on a roll) with bbq sauce. I used to eat those when I worked at Love's Restaraunt...many, many years ago. My family now calls those "hammer-head" sandwiches. :)
Credit:
The credit for this recipe goes to Drea. Thanks, Drea...easy and YUMMY!!
Water
bottle of your favorite BBQ sauce
1 onion, chopped
Cayenne pepper, or hot sauce to taste
3-4 Tbsp. Honey
Coleslaw, optional
sandwich rolls of your choice
Place pork roast in a greased crockpot. Add water up to about half the roast. Cook on LOW for 7-8 hours (until meat shreds easily).
Drain broth from meat and discard. Let meat cool enough to shred and return to crockpot. Add bbq sauce, chopped onions, honey, and cayenne pepper or hot sauce. Cook on low or high until heated through.
Serve on split rolls. I like the hawaiian sweet rolls or a soft hamburger type roll.
I also like to serve with coleslaw in the sandwich. Yum!
OH, and I served these sandwiches with fresh fruit,and baked beans along with the coleslaw.
Side note:
Coleslaw is also good on a ham sandwich(on a roll) with bbq sauce. I used to eat those when I worked at Love's Restaraunt...many, many years ago. My family now calls those "hammer-head" sandwiches. :)
Credit:
The credit for this recipe goes to Drea. Thanks, Drea...easy and YUMMY!!
Pumpkin Pie Dump Cake
1 large can pumpkin (not soup can size...bigger like 28 or 32 oz)
13 oz. can evaporated milk
3 eggs
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice
Mix above ingredients together, pour into a 9x13" pan (ungreased).
Crumble a dry yellow cake mix over top of pumpkin mixtue and pat down gently.
Melt 3/4 cup butter and pour over top of dry yellow cake mix.
Sprinkle with chopped nuts (if you aren't allergic to them...pecans/walnuts used to be good in this)
Bake for 45-60 minutes at 350*
Serve warm or cold with cool whip. Great for breakfast with coffee too. :)
13 oz. can evaporated milk
3 eggs
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice
Mix above ingredients together, pour into a 9x13" pan (ungreased).
Crumble a dry yellow cake mix over top of pumpkin mixtue and pat down gently.
Melt 3/4 cup butter and pour over top of dry yellow cake mix.
Sprinkle with chopped nuts (if you aren't allergic to them...pecans/walnuts used to be good in this)
Bake for 45-60 minutes at 350*
Serve warm or cold with cool whip. Great for breakfast with coffee too. :)
Pistachio Fruit Salad
Ok...here's the funny story about this recipe. My mom collected sooooo many recipes, and this was one of them I got from her. Years later, she asked me for this recipe after I made it for Easter. Apparently, she forgot that I got it from her originally...so, she wrote it on a new recipe card giving me credit for it. Silly mom.
Kids and husbands LOVE this!! It's more like a dessert than a salad.
20 oz. crushed pineapple, undrained
small box instant Pistachio pudding mix, dry
8 oz. cool whip, thawed
1 cup mini-marshmallows
1 cup walnuts, finely chopped
Ina a bowl, Sprinkle pudding mix over pineapple and let sit for a few minutes. Add additional ingredients and mix thoroughly. Best when made long enough to chill in refrigerator before serving.
Kids and husbands LOVE this!! It's more like a dessert than a salad.
20 oz. crushed pineapple, undrained
small box instant Pistachio pudding mix, dry
8 oz. cool whip, thawed
1 cup mini-marshmallows
1 cup walnuts, finely chopped
Ina a bowl, Sprinkle pudding mix over pineapple and let sit for a few minutes. Add additional ingredients and mix thoroughly. Best when made long enough to chill in refrigerator before serving.
Snowball Cookies
Snowball Cookies-I think mom got this recipe from Aunt Ro after one of her famous holiday parties. Sorry I couldn't find it before Christmas...but here it is now.
3/4 cup butter, softened
1 tsp. vanilla
1 TBSP water
1/3 cup sugar
Combine above ingredients and cream together.
2 cups flour
6 oz. mini chocolate chips
1 cup finely chopped pecans
Stir into already combined mixture.
Roll dough into 1-inch balls, bake on ungreased cookie sheet 300* for 30 minutes. Roll in POWDERED SUGAR to coat when almost cool.
Delicious!
3/4 cup butter, softened
1 tsp. vanilla
1 TBSP water
1/3 cup sugar
Combine above ingredients and cream together.
2 cups flour
6 oz. mini chocolate chips
1 cup finely chopped pecans
Stir into already combined mixture.
Roll dough into 1-inch balls, bake on ungreased cookie sheet 300* for 30 minutes. Roll in POWDERED SUGAR to coat when almost cool.
Delicious!
Calito-Quick, Easy, Stove-top soup
This one is from Monty's mom. It's kind of a soupy stew you make in a skillet. I just want to post it here so I don't lose the ingredients. Again...not amounts...just ingredients...see, my mom isn't the only one to not measure ingredients.
Ground beef, browned and drained
add chopped onion and tomatoes
add water or broth
season with salt, pepper and cumin
add diced carrots, green beans and potatoes
Simmer until vegetables are done.
Ground beef, browned and drained
add chopped onion and tomatoes
add water or broth
season with salt, pepper and cumin
add diced carrots, green beans and potatoes
Simmer until vegetables are done.
Burritos by the pan-full
Burritos
This is from my mom's collection of recipes, but gives credit to her youngest sister, Debbie, and is dated 08/20/1974.
1 dozen flour tortillas
1 can green ortega chilies, chopped
1 large or 2 small cans pinto beans, drained (i'm guessing 28 oz.=large, 15 oz=small)
1 pound ground beef
1 package mild cheddar cheese (yep, this was back before you bought cheese already shredded)
Garlic Salt
Pepper
Pico Pica Taco Sauce
1 large can tomato sauce with tomato bits
Brown meat, drain, season with garlic salt and pepper. Mash beans with a fork ( I use a potato masher) into meat. Set aside.
Heat tomato sauce with 1 1/2 Tbsp. pico pica. Rinse tomato can with smidge of water and add to sauce pan. Can add some regular tomato sauce to stretch the sauce.
Grate the cheese (If you didn't buy already shredded).
Warm both sides of your tortilla on burner of stove until soft. Put a spoonful of mean/meat mixture, some cheese and chilies into the warmed tortilla and roll up. Place in a pan and repeat until all the meat mixture is used up and you have a pan full of burritos. Sprinkle more cheese over the burritos and pour the sauce on top. Bake at 325* for 15-20 minutes.
Serves the entire Ruth clan...mom, dad, 3 girls and 2 boys.
This is from my mom's collection of recipes, but gives credit to her youngest sister, Debbie, and is dated 08/20/1974.
1 dozen flour tortillas
1 can green ortega chilies, chopped
1 large or 2 small cans pinto beans, drained (i'm guessing 28 oz.=large, 15 oz=small)
1 pound ground beef
1 package mild cheddar cheese (yep, this was back before you bought cheese already shredded)
Garlic Salt
Pepper
Pico Pica Taco Sauce
1 large can tomato sauce with tomato bits
Brown meat, drain, season with garlic salt and pepper. Mash beans with a fork ( I use a potato masher) into meat. Set aside.
Heat tomato sauce with 1 1/2 Tbsp. pico pica. Rinse tomato can with smidge of water and add to sauce pan. Can add some regular tomato sauce to stretch the sauce.
Grate the cheese (If you didn't buy already shredded).
Warm both sides of your tortilla on burner of stove until soft. Put a spoonful of mean/meat mixture, some cheese and chilies into the warmed tortilla and roll up. Place in a pan and repeat until all the meat mixture is used up and you have a pan full of burritos. Sprinkle more cheese over the burritos and pour the sauce on top. Bake at 325* for 15-20 minutes.
Serves the entire Ruth clan...mom, dad, 3 girls and 2 boys.
Chicken Parmesan-skillet version
1/4 cup olive oil
1 cup chopped onion
2 cloves garlic, pressed or finely chopped
28 oz. can diced tomatoes
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 lbs. boneless skinless chicken breasts flattened with a mallet between waxed paper(or Fresh & Easy sells thin pieces already to go!!)
1/3 cup Italian style bread crumbs
1/3 cup Parmesan or Italian Style cheese shreds
1 egg ( I used egg beaters)
1. In a large saucepan, heat 2 Tbsp. olive oil and add chopped onion and garlic. Cook for approximately 2 minutes. Add tomatoes (juice and all), sugar, salt and pepper. Bring to a boil, stirring occasionally. Cover, reduce heat and simmer. If you want your sauce a little less chunky...put it in the blender or food processor and gently pulse until it is the consistency you like.
2. Put egg beaters or one beaten egg in a shallow dish. In another shallow dish, mix bread crumbs and cheese shreds.
3. Heat remaining oil in a skillet. Dip chicken in egg, then bread crumb/cheese mix, then add to skillet. Cook chicken until no longer pink in center (time varies based on how thin your chicken pieces are) turning once. Ladle four scoops of tomatoe sauce on and around cooked chicken in the skillet. Sprinkle with more Italian cheese shreds. Turn off heat, cover and let cheese melt.
Makes four servings or feeds one teenage boy and two old people. :)
Serve with penne pasta on the side with reserved sauce, green tossed salad and garlic bread. YUM! and quick and easy too.
1 cup chopped onion
2 cloves garlic, pressed or finely chopped
28 oz. can diced tomatoes
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 lbs. boneless skinless chicken breasts flattened with a mallet between waxed paper(or Fresh & Easy sells thin pieces already to go!!)
1/3 cup Italian style bread crumbs
1/3 cup Parmesan or Italian Style cheese shreds
1 egg ( I used egg beaters)
1. In a large saucepan, heat 2 Tbsp. olive oil and add chopped onion and garlic. Cook for approximately 2 minutes. Add tomatoes (juice and all), sugar, salt and pepper. Bring to a boil, stirring occasionally. Cover, reduce heat and simmer. If you want your sauce a little less chunky...put it in the blender or food processor and gently pulse until it is the consistency you like.
2. Put egg beaters or one beaten egg in a shallow dish. In another shallow dish, mix bread crumbs and cheese shreds.
3. Heat remaining oil in a skillet. Dip chicken in egg, then bread crumb/cheese mix, then add to skillet. Cook chicken until no longer pink in center (time varies based on how thin your chicken pieces are) turning once. Ladle four scoops of tomatoe sauce on and around cooked chicken in the skillet. Sprinkle with more Italian cheese shreds. Turn off heat, cover and let cheese melt.
Makes four servings or feeds one teenage boy and two old people. :)
Serve with penne pasta on the side with reserved sauce, green tossed salad and garlic bread. YUM! and quick and easy too.
Christmas Ornament Dough
A recipe from Heloise...Inexpensive and fun to make!!
2 cups baking soda
1 cup cornstarch
1-1/4 cups water
Food Coloring (optional)
Combine the baking soda and cornstarch in a saucepan. Add the water and some food coloring (if desired). Heat over medium heat, stirring constantly until mixture is like wet mashed potato consistency. Pour onto a plate and cover with a damp cloth. Allow mixture to cool and then knead until smooth. Use immediately or store in a ziploc -style bag in the refrigerator. Shape into ornaments either by hand or by using cookie cutters. Don't forget to cut a hang-hole (the end of a straw is perfect for this). Dry the ornaments overnight or place in the oven at 250*F for about 15 minutes. Once dry and cool, they can be painted or decorated. Then finish them off with a coat of varnish or clear nail polish.
2 cups baking soda
1 cup cornstarch
1-1/4 cups water
Food Coloring (optional)
Combine the baking soda and cornstarch in a saucepan. Add the water and some food coloring (if desired). Heat over medium heat, stirring constantly until mixture is like wet mashed potato consistency. Pour onto a plate and cover with a damp cloth. Allow mixture to cool and then knead until smooth. Use immediately or store in a ziploc -style bag in the refrigerator. Shape into ornaments either by hand or by using cookie cutters. Don't forget to cut a hang-hole (the end of a straw is perfect for this). Dry the ornaments overnight or place in the oven at 250*F for about 15 minutes. Once dry and cool, they can be painted or decorated. Then finish them off with a coat of varnish or clear nail polish.
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