Yummy flavors, orange and ginger combined with the sweetness of cooked carrots. These can be made ahead of time and reheated without losing their flavor.
7-8 Medium carrots, peeled and sliced
1 Tablespoon sugar
1 tsp. cornstarch
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 cup orange juice
2 Tablespoons butter
Chopped Parsley, optional
Slice your carrots into 1/4-inch thick round disks or ovals. Cook in boiling salted water, covered for about 7 minutes or until just tender. Drain and set aside.
Combine the sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice and cook, stirring constantly until mixture thickens and comes to a boil. Boil for 1 full minute before adding butter. Pour over hot carrots and toss. For added color, garnish with chopped parsley.
Saturday, January 7, 2012
Slow Cooker Red Wine Braised Short Ribs
I love this meal, but rarely think to look for short ribs at the grocery store. The other day I happened to see some beautiful meaty short ribs and picked them up. With a removable insert for your crockpot, you can easily put this together the night before. Just remember to pull the insert out of the fridge in the morning and turn your crockpot on low to slow cook these yummies all day. Coming home to wonderful smells of yumminess coming from my kitchen is one of my favorite ways to end a work day. My family knows these ribs as "Fighting Ribs", mostly because it's a fight to make sure you get your fair serving...because there isn't likely to be any leftovers.
8 Short Ribs or about 4 pounds
Coarse Sea Salt
Lawry's Seasoned Pepper (not the seasoning salt)
2 Tablespoons olive oil
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium white or brown onion, diced
1Ttablespoon freshly minced garlic
2 cups ruby port (Trader Joe's usually has a good price on this)
1 cup Merlot (or any dry red wine, I only use something I would drink in a glass)
1-1/2 cups chicken broth
1 bay leaf
1. Season the short ribs with a sprinkling of the salt and pepper on all sides, gently rubbing the seasoning into the short ribs.
2. In a large skillet, heat the olive oil over high heat. Sear all sides of the ribs and set in your crockpot. It's a good idea to sear the ribs in two batches.
3. Pour off all but about one tablespoon of the oil from your skillet. Add the carrots, celery and onion to the skillet with the 1 tablespoon of oil, cook over med-high heat for about 5 minutes. Add the minced garlic and cook for another 2 minutes.
4. Turn the heat up to high and add the port. Cook this until the port is reduced by about half. This will take 10-15 minutes.
5. Next add the dry red wine of your choosing. Merlot is good, but lately I've been drinking a Meritage blend and I only cook with a wine I would drink...so, that's what I used this time, a blend. Cork the rest to serve with your meal (or have a glass now). :) Oh, yes, and add the chicken broth and bay leaf now, too. Bring to a boil and continue cooking for about 2 more minutes.
6. Pour the wine/veggie mixture over the ribs in your crockpot. At this point, you can refrigerate it all to cook within the next 2-3 days, or cook now.
7. I like to cook on low for 8-10 hours, but you can also cook on high for about 5 hours. Serve over mashed potatoes or hot buttered egg noodles. Yummy served with a green salad or asparagus and garlic bread. Also good served with gingered carrots which I will write up next.
Enjoy.
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| Port from Trader Joe's |
Coarse Sea Salt
Lawry's Seasoned Pepper (not the seasoning salt)
2 Tablespoons olive oil
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium white or brown onion, diced
1Ttablespoon freshly minced garlic
2 cups ruby port (Trader Joe's usually has a good price on this)
1 cup Merlot (or any dry red wine, I only use something I would drink in a glass)
1-1/2 cups chicken broth
1 bay leaf
1. Season the short ribs with a sprinkling of the salt and pepper on all sides, gently rubbing the seasoning into the short ribs.2. In a large skillet, heat the olive oil over high heat. Sear all sides of the ribs and set in your crockpot. It's a good idea to sear the ribs in two batches.
3. Pour off all but about one tablespoon of the oil from your skillet. Add the carrots, celery and onion to the skillet with the 1 tablespoon of oil, cook over med-high heat for about 5 minutes. Add the minced garlic and cook for another 2 minutes.
4. Turn the heat up to high and add the port. Cook this until the port is reduced by about half. This will take 10-15 minutes.
 |
| Here's what it looks like after the port has reduced. |
 |
| Here's what it looks like after adding the port. |
5. Next add the dry red wine of your choosing. Merlot is good, but lately I've been drinking a Meritage blend and I only cook with a wine I would drink...so, that's what I used this time, a blend. Cork the rest to serve with your meal (or have a glass now). :) Oh, yes, and add the chicken broth and bay leaf now, too. Bring to a boil and continue cooking for about 2 more minutes.
 |
| Can't you just smell it? Look at that steam. |
7. I like to cook on low for 8-10 hours, but you can also cook on high for about 5 hours. Serve over mashed potatoes or hot buttered egg noodles. Yummy served with a green salad or asparagus and garlic bread. Also good served with gingered carrots which I will write up next.
Enjoy.
Wednesday, January 4, 2012
Chicken Spaghetti
Ah, Happy New Year! Although many of you are probably starting to eat healthier than you were over the holidays, I've found that living with two men (my hubby and now "adult" son) they really aren't into reducing what they eat. So, today I give you Chicken Spaghetti with some suggestions for reducing calories and saving time (and maybe some money). Enjoy!
My mother had a recipe for chicken spaghetti that was similar to the one I recently read in "The Pioneer Woman Cooks" by Ree Drummond.
Here is how I made mine today:
1 Deli Roasted Chicken (it was already cooked, and on sale...less than an uncooked fryer chicken)
16 oz. thin spaghetti
1/2 medium onion, diced
1 green bell pepper, diced
4 oz. pimentos, undrained (or 1/2 of a red bell pepper, diced)
2 cans cream of mushroom soup (I used one "healthy" can, and one regular can)
2 cups shredded cheddar cheese (you choose, full fat or reduced fat)
1 tsp. seasoning salt (like Lawry's brand)
black pepper to taste
1/4 tsp. cayenne pepper
3 boullion cubes, chicken flavored
1. Start some water in a large pot to boil to cook the thin spaghetti noodles. Add the boullion cubes to the water. Break uncooked noodles into thirds over boiling water and cook for 8-10 minutes. When noodles are done cooking, save 2 cups of the cooking water and set aside. Drain the spaghetti in a collandar and set aside.
2. While noodles are cooking, if you haven't already...dice the onion and bell pepper. Remove all of the chicken meat from the deli chicken and chop in bite sized pieces.
3. In a large casserole dish (mine was about 3 quarts) spray with non-stick cooking spray (optional). Add the cooked spaghetti noodles and 2 cans of soup. Mix together and then add the remaining ingredients, including the 2 cups of reserved cooking water.
4. Cook uncovered in a 350* oven for 45 minutes, or refrigerate to cook later (tomorrow maybe). If refrigerating for cooking later, add about 15-20 minutes to the cooking time.
We are having ours with a tossed green salad and probably some garlic bread. I think the "men" will be happy.
My mother had a recipe for chicken spaghetti that was similar to the one I recently read in "The Pioneer Woman Cooks" by Ree Drummond.
Here is how I made mine today:
1 Deli Roasted Chicken (it was already cooked, and on sale...less than an uncooked fryer chicken)
16 oz. thin spaghetti
1/2 medium onion, diced
1 green bell pepper, diced
4 oz. pimentos, undrained (or 1/2 of a red bell pepper, diced)
2 cans cream of mushroom soup (I used one "healthy" can, and one regular can)
2 cups shredded cheddar cheese (you choose, full fat or reduced fat)
1 tsp. seasoning salt (like Lawry's brand)
black pepper to taste
1/4 tsp. cayenne pepper
3 boullion cubes, chicken flavored
1. Start some water in a large pot to boil to cook the thin spaghetti noodles. Add the boullion cubes to the water. Break uncooked noodles into thirds over boiling water and cook for 8-10 minutes. When noodles are done cooking, save 2 cups of the cooking water and set aside. Drain the spaghetti in a collandar and set aside.
2. While noodles are cooking, if you haven't already...dice the onion and bell pepper. Remove all of the chicken meat from the deli chicken and chop in bite sized pieces.
3. In a large casserole dish (mine was about 3 quarts) spray with non-stick cooking spray (optional). Add the cooked spaghetti noodles and 2 cans of soup. Mix together and then add the remaining ingredients, including the 2 cups of reserved cooking water.
4. Cook uncovered in a 350* oven for 45 minutes, or refrigerate to cook later (tomorrow maybe). If refrigerating for cooking later, add about 15-20 minutes to the cooking time.
We are having ours with a tossed green salad and probably some garlic bread. I think the "men" will be happy.
Here's my casserole ready to go in the oven. If you like yours more on the cheesy side, add more cheese to the top before baking.
Tuesday, September 20, 2011
Cheese Tacos
Hmmm, this is truly a family recipe. As a matter of fact, it was the subject of a recent Facebook discussion and thus, the reason for me sharing the recipe with you all. Yummy comfort food. My mom used to stand at the stove frying tortilla after tortilla while my siblings and I had contests to see who could eat the most cheese tacos.
1 Tbsp. canola or vegetable oil
4 Bell peppers diced
4 Onions diced 3
3 (14 oz) cans diced stewed tomatoes
1 tsp sugar
1 to 2 tsp Pico Pica Taco Sauce (or more if you like it spicy)
1 pound cheddar cubed
Corn tortills
Saute bell pepers and onions in canola oil until softened. Add tomatoes, sugar and Pico Pica sauce. Cook until thick (simmer for about 2 hours) then add the cubed cheddar being careful not to over melt. You don't stir to incorporate the cheese or it will turn into a stringy, gloopy mess. You just add the cheese cubes, stir real quick and turn off the heat. You want little globs of melted cheese to scoop into your fried tortilla shells. Fry your tortillas in a bit of hot vegetable oil making your taco shells. Fill your taco shells with the cheesy tomato mixture and enjoy!
If you don't have Pico Pica sauce available in your local grocery store, you can order some directly from the distributor: http://www.mexgrocer.com/1382.html It comes in MILD and HOT...although my family seems to prefer the HOT when faced with the choice. Also, serve the Pico Pica on the side, especially if you don't add much to the cooked mixture to allow everyone to bring the tacos to the level of spice they like.
1 Tbsp. canola or vegetable oil
4 Bell peppers diced
4 Onions diced 3
3 (14 oz) cans diced stewed tomatoes
1 tsp sugar
1 to 2 tsp Pico Pica Taco Sauce (or more if you like it spicy)
1 pound cheddar cubed
Corn tortills
Saute bell pepers and onions in canola oil until softened. Add tomatoes, sugar and Pico Pica sauce. Cook until thick (simmer for about 2 hours) then add the cubed cheddar being careful not to over melt. You don't stir to incorporate the cheese or it will turn into a stringy, gloopy mess. You just add the cheese cubes, stir real quick and turn off the heat. You want little globs of melted cheese to scoop into your fried tortilla shells. Fry your tortillas in a bit of hot vegetable oil making your taco shells. Fill your taco shells with the cheesy tomato mixture and enjoy!
If you don't have Pico Pica sauce available in your local grocery store, you can order some directly from the distributor: http://www.mexgrocer.com/1382.html It comes in MILD and HOT...although my family seems to prefer the HOT when faced with the choice. Also, serve the Pico Pica on the side, especially if you don't add much to the cooked mixture to allow everyone to bring the tacos to the level of spice they like.
Monday, August 22, 2011
Four Cheese Mostaccioli
Continuing with another comfort food favorite...this is nice and cheesy. Yummy with a simple green salad and garlic bread.
1-1/4 lbs ground beef
1 onion, chopped
(2) 14 oz. cans diced tomatoes with Italian spices
4 oz. cream cheese
8 oz. mostaccioli noodles, cooked
1/2 cup grated parmesan cheese
8 oz. pkg. shredded sharp cheddar cheese
8 oz. pkg. shredded mozzarella cheese
Cook mostaccioli according to package directions in a large pot. Drain pasta in a collander and set aside. Cook the ground beef in the large pot with the onion. Drain off any grease. Stir in the tomatoes with the juice, simmer for 15 minutes. Stir in cream cheese until melted. Add cooked pasta and remaining ingredients. Mix well and place in a lightly greased 9-inch by 13-inch baking pan. Cover and bake at 350 degrees F for 30 minutes. Serves 8
This is a great potluck dish to take to sports banquets, etc. Cheesy, pasta, creamy goodness. :)
1-1/4 lbs ground beef
1 onion, chopped
(2) 14 oz. cans diced tomatoes with Italian spices
4 oz. cream cheese
8 oz. mostaccioli noodles, cooked
1/2 cup grated parmesan cheese
8 oz. pkg. shredded sharp cheddar cheese
8 oz. pkg. shredded mozzarella cheese
Cook mostaccioli according to package directions in a large pot. Drain pasta in a collander and set aside. Cook the ground beef in the large pot with the onion. Drain off any grease. Stir in the tomatoes with the juice, simmer for 15 minutes. Stir in cream cheese until melted. Add cooked pasta and remaining ingredients. Mix well and place in a lightly greased 9-inch by 13-inch baking pan. Cover and bake at 350 degrees F for 30 minutes. Serves 8
This is a great potluck dish to take to sports banquets, etc. Cheesy, pasta, creamy goodness. :)
Crockpot Pot Roast
Pot Roast and mashed potatoes is one of those comfort dinners for me. I had a rough week, so I decided this sounded perfect...and it was. It was SUPER easy and the roast was just the way I like it...that fall-apart, do not need a knife to cut it, YUMMY.
4 lb. Chuck roast, boneless
1 oz. package onion soup mix
2 cups warm water
26 oz. can cream of mushroom soup
Place your roast in a slow cooker that has been sprayed with non-stick cooking spray. In a 2 cup measuring cup, dissolve the onion soup mix in the warm water and pour over the roast. Cover and cook on low for 8 to 10 hours. About 15 minutes before serving, remove the yummy-fall-apart roast to a serving plate and cover to keep warm. Whisk in the 26 oz. can of cream of mushroom soup and add to the remaining liquid in the crockpot. Cover and let cook on low for several minutes until heated. If you want a thicker gravy, you can whisk in a cornstarch/water paste or flour/water paste to thicken. Serve this gravy over the roast, mashed potatoes or buttered noodles.
Sometimes I serve this with cooked carrots or a green salad and sourdough bread. This makes a lot of gravy, so I like that over torn up white bread the next day for lunch, too.
This recipe tastes similar to the one mom used to make...you just do not need to watch the skillet on the stove all day and add water all day so it does not burn.
Enjoy!
4 lb. Chuck roast, boneless
1 oz. package onion soup mix
2 cups warm water
26 oz. can cream of mushroom soup
Place your roast in a slow cooker that has been sprayed with non-stick cooking spray. In a 2 cup measuring cup, dissolve the onion soup mix in the warm water and pour over the roast. Cover and cook on low for 8 to 10 hours. About 15 minutes before serving, remove the yummy-fall-apart roast to a serving plate and cover to keep warm. Whisk in the 26 oz. can of cream of mushroom soup and add to the remaining liquid in the crockpot. Cover and let cook on low for several minutes until heated. If you want a thicker gravy, you can whisk in a cornstarch/water paste or flour/water paste to thicken. Serve this gravy over the roast, mashed potatoes or buttered noodles.
Sometimes I serve this with cooked carrots or a green salad and sourdough bread. This makes a lot of gravy, so I like that over torn up white bread the next day for lunch, too.
This recipe tastes similar to the one mom used to make...you just do not need to watch the skillet on the stove all day and add water all day so it does not burn.
Enjoy!
Thursday, August 4, 2011
Lemon Bars
Today I went out to my lemon tree and noticed an abundance of lemons...so, I made lemon bars. This recipe is from my mom.
1 cup butter, softened
2 cups flour
1 cup powdered sugar
4 eggs, beaten
2 cups granulated sugar
juice from 2 lemons
lemon rind
Blend together the softened butter, flour and powdered sugar. Pack this crumbly mixture into the bottom of a 9 x 13-inch pan. Bake at 350* for 25 minutes.
While crust is baking, mix together the eggs, granulated sugar, lemon juice and about 1 Tbsp. lemon rind. When crust comes out of the oven, stir this lemon, egg, sugar mixture again and pour over hot crust. Bake at 350* for another 15 minutes.
Cool thoroughly, cut into serving size bars and dust with more powdered sugar before serving. I store mine in the refrigerator. They are a refreshingly tart, cool treat on a warm day. They are also pretty on a plate with a strawberry fan garnish.
Enjoy. (I am gonna go get another bar...)
1 cup butter, softened
2 cups flour
1 cup powdered sugar
4 eggs, beaten
2 cups granulated sugar
juice from 2 lemons
lemon rind
Blend together the softened butter, flour and powdered sugar. Pack this crumbly mixture into the bottom of a 9 x 13-inch pan. Bake at 350* for 25 minutes.
While crust is baking, mix together the eggs, granulated sugar, lemon juice and about 1 Tbsp. lemon rind. When crust comes out of the oven, stir this lemon, egg, sugar mixture again and pour over hot crust. Bake at 350* for another 15 minutes.
Cool thoroughly, cut into serving size bars and dust with more powdered sugar before serving. I store mine in the refrigerator. They are a refreshingly tart, cool treat on a warm day. They are also pretty on a plate with a strawberry fan garnish.
Enjoy. (I am gonna go get another bar...)
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