Friday, October 23, 2009

Fresh Brussell Sprouts

Fresh Brussell Sprouts
olive oil
minced garlic
pats of butter
lemon juice

1. Preheat oven to 400 degrees.
2. Pick your Brussell sprouts while they are still small.
These tasty little bundles are shown inside of an old Country Crock butter tub.

3. Trim them. Cut the nub of the stem off allowing the outer leaves to fall off, leaving the tight inside bundle for you to work with.
Here is a before and after picture of my trimming:

4. Place trimmed Brussell sprouts in a single layer in a glass baking dish.
5. Toss your Brussel sprouts with olive oil, minced garlic and a couple of tablespoons of butter cut into pats or dabs.

6. Put in oven and stir every five minutes.
7. When Brussell sprouts begin to brown, toss with 1 or 2 tablespoons lemon juice and cook for 5 more minutes.
8. Remove from oven and enjoy!

Thursday, October 22, 2009

Meatloaf in a Pinch

One day last week I had my schedule suddenly crunch on me and I had to come up with dinner in a jiffy. This picture shows the meatloaf cooking in a crock pot because that's where it started. Soon after putting it in the crock pot I realized that that wasn't fast enough, so I removed it, put it into two loaf pans, and cooked it at 350 degrees until done.

2 pounds ground beef
1 pound ground pork
1 can French Onion soup
one egg
1 cup stove top
2 un-greased loaf pans
ketchup, chili sauce, or A1 sauce for glaze (optional)

  1. Preheat oven to 350
  2. Put all ingredients in a bowl and stir until well combined.
  3. Divide mixture between to loaf pans and place in oven.
  4. Cook for about 30 minutes until cooked through and pulling away from pan. In last 5 minutes you can brush the top with the glaze if you so wish.
  5. Enjoy with a side of mashed potatoes and a tossed salad.
P.S. My favorite is the sandwiches the next day - meatloaf on bread with mayo and chili sauce and even some left over mashed potatoes if there are any!

Thursday, October 15, 2009

Chicken in Chipolte con Adobo

Erin asked me for this recipe the other day, but I think it originated with her brother Matthew. I can't find my copy of the recipe, but this one (thanks to my MB) comes the closest to what I remember!
Chicken in Chipotle with Adobo
    1 cup Chipotle Peppers En Adobo Sauce (half my recipe for it)
    4 pounds boned and skinned chicken breasts


In a large teflon pan that has a lid, brown chicken briefly, you will need to do a couple shifts in the pan. Then tuck all breasts in the pan and arrange the cooked peppers and sauce on top of the meat, and cover to cook relatively low for around 40 minutes. Rearrange/stir after 20 minutes. Meat will be done when it starts giving off juice. Try not to overcook white meat.

Makes 16 4 ounce servings. It is great cold and sliced up in sandwiches too. Freeze single breasts in ziplock sandwich bags for future meals!

Number of Servings: 16

Highland RIdge Apple Crisp

This recipe comes from Baby's preschool. It is uber yummy! it has become a daily book end - we have it for breakfast AND dessert!

4 (or more) peeled, cored and sliced apples
3/4 cup all-purpose flour
3/4 cup (or more) packed brown sugar
1/2 cup (or more) oats
1 and 1/2 teaspoon ground cinnamon
1/2 cup softened butter

  1. Preheat oven to 375 degrees
  2. Spread the apples in an un-greased 8 x 10 baking pan
  3. Mix remaining ingredients with a fork and spread over apples
  4. Bake uncovered for about 30 minutes or until the topping is golden brown and the apples are tender.
  5. Let cool for 5 minutes and then serve in a bowl with a healthy serving of vanilla ice cream over it.

Monday, October 12, 2009

Chicken with Cranberry Compote

4 boneless skinless chicken breasts
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried cranberries
1 cup boiling water
2 Tablespoons butter
1/2 cup chopped celery
1/4 cup red onion, diced
1/2 cup tart apple, chopped
1/4 cup cranberry juice
3 Tablespoons apple juice
1 Tablespoon red wine vinegar
1/4 teaspoon ground coriander
1/8 teaspoon allspice.

  1. Combine first 5 ingredients, soak for 15 minutes, drain and then cook.
  2. Soak the cranberries in the boiling water for 15 minutes.
  3. In skillet over medium heat, melt butter.
  4. Add celery and onion to butter and saute.
  5. Add apple and cranberries and stir.
  6. Add juices and vinegar and cook until the liquid is reduced by half.
  7. Add coriander and ground allspice. This makes the compost.
  8. After chicken is cooked, serve it topped with the compote.

Sunday, October 11, 2009

Baked Rice

For those of us who can be a bit "rice shy" after getting it stuck to a pan or two, try this simple, low maintenance and fool proof recipe for some really yummy rice!

2 cups rice
2 and 1/2 cups stock
1 and 1/2 Tablespoons finely chopped onion
1 and 1/2 Tablespoons finely chopped celery
1 and 1/2 Tablespoons finely chopped green pepper
1 and 1/2 Tablespoons unsalted butter
1/2 teaspoon salt
1/8 teaspoon garlic powder
pinch of pepper

  1. Preheat oven to 350 degrees
  2. In a 5 x 9 pan, combine all ingredients and mix well.
  3. Seal pan with aluminium foil.
  4. Bake for 1 hour and 10 minutes.

Saturday, October 10, 2009

Broccoli Salad

In a medium bowl, combine the following ingredients:

1 to 2 head broccoli, cut into small flowers
1/3 pound bacon cooked (crispy)
1/2 pound raisins
1 cup mayo
1/2 cup sugar
1 Tablespoon raspberry vinegar

Friday, October 9, 2009

Potato Quiche

9” pastry shell (many recipes on blog)
2 cups mashed potatoes
1/2 cup light cream
1 Tablespoon butter
3/4 cup cottage cheese
1/2 cup sour cream
2 eggs
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
1/8 teaspoon black pepper
1 and 1/2 cup shredded swiss cheese
4 cups onions.

  1. Preheat oven to 375 or 400 degrees.
  2. Combine potaotes, cream and butter.
  3. Combine cottage cheese, sour cream, eggs and spices and beat until smooth.
  4. Stir in potato mixture.
  5. Add swiss cheese and onion.
  6. Put ingredients into pie shell and bake for 35 to 40 minutes.
  7. Let stand 10 to 15 minutes before serving.

Thursday, October 8, 2009

Spinach Lasagna

at least 10 lasagna noodles
2 packages (10 ounces) frozen chopped spinach, thawed and drained
1/2 cup chopped onion
1 Tablespoon oil
1 cup or more grated carrots
1 can (15oz) tomato sauce
1 can (6oz) tomato paste
1/2 cup chopped olives
1 and 1/2 teaspoons dried oregano
2 cups cottage cheese
1 pound Monterrey Jack cheese
1/4 cup Parmesan cheese

  1. Preheat oven to 375 degrees.
  2. Cook noodles and drain.
  3. Grease a 13 x 9 baking dish.
  4. Put a layer of noodles into dish.
  5. In a frying pan, saute onions.
  6. Add carrots and mushrooms and cook until tender.
  7. Stir in tomato sauce, paste, olives and oregano.
  8. Layer cottage cheese over noodles.
  9. Layer spinach over cheese.
  10. Layer sauce over spinach.
  11. Layer 1/3 Monterrey Jack cheese.
  12. Repeat and place remaining cheese over top.
  13. Bake for 30 minutes.

Wednesday, October 7, 2009

Pizza Night

First you make your dough in a dough machine then you just follow the steps along the way. It really is quite easy... you just need to keep practicing and reinventing your toppings!

The toppings in these pizzas, in order, are:
crumbled goat meat sausage with sauce and cheese
Sliced potatoes with cheese
And pesto and potato with cheese.

Monday, October 5, 2009

Baba’s Apple Surprise

several cups water
several cups sugar
whipped cream
cream cheese

  1. Peel but don’t core apples.
  2. Prepare a rich syrup with equal parts sugar and water and cook 5 minutes.
  3. Simmer apples in syrup until they are translucent and then remove and chill.
  4. Add 2 Tablespoons grated orange rind to each cup of syrup. Simmer several minutes and then cool.
  5. Whip cream. Rice the cream cheese and add to whipped cream.
  6. When ready to serve, spoon syrup over chilled apples.
  7. Serve with cheesy whipped cream

Sunday, October 4, 2009

Apple Rum Duff

A recipe from HiHo that serves 6 to 8.
2 cups chunky applesauce
1/4 cup sugar
3 Tablespoons Rum
1 Tablespoon grated orange rind
2 cups broken ginger snaps
1/2 cup heavy cream, whipped
Chopped pistachios and raspberries for garnish

  1. Combine applesauce, sugar, rum, orange rind and gingersnaps.
  2. Stir until well mixed and chill.
  3. Just before serving fold in whipped cream.
  4. Put mixture into sherbet glasses and sprinkle with chopped nuts.

Saturday, October 3, 2009

HiHo’s Apple Cake

2 teaspoons cinnamon
5 Tablespoons sugar
5 DELICIOUS apples; peeled, cored and sliced
3 cups flour
3 cups sugar
3 teaspoons baking soda
4 eggs
1 cup Wesson oil
1 teaspoon salt
Juice of one orange
2.5 Teaspoons vanilla

1. Preheat oven to 350
2. Mix first three ingredients in large bowl and set aside.
3. In another bowl, mix remaining ingredients and beat 5 minutes.
4. Grease and flour pan.
5. Pour into tube pan by layers, first batter then apples then batter and finally apples.
6. Bake in oven for 1 and 1/2 hours

Friday, October 2, 2009

Mulled Cider

This is an adult version of the classic warm drink and proportions make enough to serve a large number of people.

2 gallons fresh cider
2 whole lemons, sliced
2 whole oranges, sliced
10 whole cloves
1 box cinnamon sticks
1 Tablespoon cinnamon
1 Tablespoon nutmeg
2 cups light rum

  1. Pour cider in a large cooking pot.
  2. Add all remaining ingredients to the pot and stir well.
  3. Heat until it boils and serve in mugs, straining if wanted.

Bacon, Cabbage and Apples

This is some awesome fall comfort food.
3 bacon slices cut into 2 inch pieces
1 small head red cabbage, coarsely cut
3 tart apples cut into small pieces
1/4 cup vinegar mixed with 1/4 cup water
1 Tablespoons brown sugar
2 whole cloves
Salt and pepper

  1. Preheat oven 350.
  2. Saute bacon briefly
  3. Add chopped cabbage and apple pieces.
  4. Stir in bacon drippings for a minute and then transfer to a greased casserole dish.
  5. Mix and add remaining ingredients.
  6. Cover tightly and cook slowly for one hour in the oven.
  7. Serve with tossed salad and rye bread.

Apple Cheese Pie

This recipe came from Mrs. Brickman! I like that this recipe that uses cheese in place of pastry!
5 large tart apples - peeled and cored
1 teaspoon of lemon juice
1/2 teaspoon cinnamon
3/4 cup sugar
1/8 teaspoon salt
1/2 cup flour
4 Tablespoons butter - melted
1 cup grated cheddar cheese

  1. Preheat oven to 350 degrees.
  2. Melt butter and let cool slightly.
  3. Arrange sliced apples in a greased pie pan.
  4. Sprinkle with lemon juice and 1/4 cup sugar.
  5. Mix remaining ingredients and then mix with melted butter to form coarse crumbs.
  6. Cover apples with this mixture and bake in oven for 40 minutes.

Mima’s Apple Tart

Since we are in the midst of apple season, it is time I get out all of my apple recipes! Mima is a great place to start.

Apples - peeled, cored and sliced
lemon peel
pastry shell

  1. Preheat oven to 350 degrees.
  2. Place apples in a saucepan, with a little sugar and water, and gently simmer over medium heat.
  3. Add nutmeg and lemon peel.
  4. Cook until apples are tender.
  5. Remove from heat and cool.
  6. Cover a shallow pie dish with pastry.
  7. Add apples.
  8. Cover top with strips of pastry.
  9. Bake in oven until pastry separates from dish.