A quick and easy meal that both my kids love. I usually serve it with peas or fresh steamed green beans and whatever bread/rolls I have. I'm open to side suggestions on this one if anyone tries it. It has a Thai food feel/flavor to it. Lark
4 servings
Time: 30 minutes
8-10 ounces rice noodles (fettuccine-width – found in the Asian section of the grocery store)
3-4 Tbsp. peanut (preferred) or other oil
½ - 1 Tbsp. minced garlic
5 small dried hot red chiles, or 2-3 Tbsp. dried chile powder
½ pound ground meat, such as beef, turkey, or pork
3 Tbsp. soy sauce
1 Tbsp. sugar
2-3 Tbsp. rice (preferred) or other vinegar
1 Cup shredded fresh basil leaves
Salt, if necessary
Place rice noodles in pot of boiling water. Separate noodles with a fork a few times while boiling. Boil for a few minutes until they are soft. Drain and toss with 1 Tbsp. oil.
Heat the remaining oil over med-hi heat in a wok or large, deep non-stick skillet for a minute or so, until the first wisp of smoke appears. Add the garlic and chiles and cook, stirring, for a minute. Add the meat and turn the head to medium. Cook, stirring and mashing with a wooden spoon to break up clumps.
When almost all the traces of red or pink disappear, add the soy sauce and the sugar; stir to mix. Add the drained noodles and toss and stir to combine. Add the vinegar and the basil. Stir and taste; add salt if necessary.
Tuesday, February 27, 2007
Nachos
A simple and quick dinner. I bake my nachos with just cheese and then serve as side dishes some or all of the following (whatever I happen to have on hand):
refried beans (tip: heat beans in microwave and add enough water so they are the consistency you like them, otherwise they are too thick right from the can and gross).
cooked ground beef seasoned with taco seasoning
black beans and corn mixture
chopped tomatoes
chopped green onions
salsa (either store bought or homemade--my kids prefer homemade because it's not spicy)
sour cream
guacamole or avocados
It's a fun dinner for the kids because they get to make them just the way they want them.
refried beans (tip: heat beans in microwave and add enough water so they are the consistency you like them, otherwise they are too thick right from the can and gross).
cooked ground beef seasoned with taco seasoning
black beans and corn mixture
chopped tomatoes
chopped green onions
salsa (either store bought or homemade--my kids prefer homemade because it's not spicy)
sour cream
guacamole or avocados
It's a fun dinner for the kids because they get to make them just the way they want them.
Pull-Apart Maple Pecan Sticky Buns
This is another dish I served for breakfast foods night. It sounds (and looks) really sweet, but the cream cheese in the center of the rolls cuts the sweetness down. It's about as sweet as cinnamon rolls. I served it with eggs and milk. Our family loved it. Laura
3/4 C. chopped pecans
1/2 C. butter, divided
1/3 C. maple-flavored syrup
1/2 C. sugar
1 t. ground cinnamon
2 cans (12 oz. each) cheap, refrigerated flaky buttermilk biscuits (usually about 50 cents a can)
1 pkg. cream cheese, cut into 20 cubes
Preheat oven to 400. Spray bunt-style pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 T. butter in small bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside.
Melt remaining 6 T. butter; set aside. Mix sugar and cinnamon in shallow dish; set aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch thickness (press one at a time and then fill it because they shrink up quickly), roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaiing butter, then into cinnamon sugar.
Arrange half of the balls, cinnamon sugar sides up, in preapared pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve immediatley.
3/4 C. chopped pecans
1/2 C. butter, divided
1/3 C. maple-flavored syrup
1/2 C. sugar
1 t. ground cinnamon
2 cans (12 oz. each) cheap, refrigerated flaky buttermilk biscuits (usually about 50 cents a can)
1 pkg. cream cheese, cut into 20 cubes
Preheat oven to 400. Spray bunt-style pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 T. butter in small bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside.
Melt remaining 6 T. butter; set aside. Mix sugar and cinnamon in shallow dish; set aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch thickness (press one at a time and then fill it because they shrink up quickly), roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaiing butter, then into cinnamon sugar.
Arrange half of the balls, cinnamon sugar sides up, in preapared pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve immediatley.
Ham and Cheese Stuff 'n Puff
This is what I served on our "breakfast foods" dinner night (every Wednesday at our house). I halfed the recipe because Matt wasn't eating with us. And my kids didn't really like all the broccoli it calls for, so next time I'll either put in less or omit it all together. I served it with a fruit salad on the side. Laura
5 eggs
1 C. milk
1/2 C. sour cream
1 10 oz. pkg. frozen chopped broccoli, thawed, drained
1 6 oz. pkg. stove top stuffing for chicken
9 oz. ham, chopped
1 C. cheddar cheese, divided
Preheat oven to 375. Beat eggs, milk and sour cream in large bowl with wire whisk until well blended. Add broccoli, dry stuffing mix, ham and 1/2 C. of the cheese; mix lightly.
Pour mixture into 2 qt. baking dish or 9 inch pie plate; cover loosely with foil.
Bake 1 hour. Uncover; sprinkle with remaining 1/2 C. cheese. Bake 5 min. or until cheese is melted and misture is cooked through.
Makes 6 servings.
1 C. milk
1/2 C. sour cream
1 10 oz. pkg. frozen chopped broccoli, thawed, drained
1 6 oz. pkg. stove top stuffing for chicken
9 oz. ham, chopped
1 C. cheddar cheese, divided
Preheat oven to 375. Beat eggs, milk and sour cream in large bowl with wire whisk until well blended. Add broccoli, dry stuffing mix, ham and 1/2 C. of the cheese; mix lightly.
Pour mixture into 2 qt. baking dish or 9 inch pie plate; cover loosely with foil.
Bake 1 hour. Uncover; sprinkle with remaining 1/2 C. cheese. Bake 5 min. or until cheese is melted and misture is cooked through.
Makes 6 servings.
Egg Rolls, Fried Rice and Egg Drop Soup
The egg rolls are surprisingly quick and easy to make. The egg drop soup took a little more time because you need to cook chicken and potatoes beforehand. But it is delicious and my 2-year-old loved the whole meal. Lark
Egg Rolls
1 lb. lean ground beef, pork or turkey
1 tsp. minced ginger
2 cups finely chopped cabbage
¼ lb. bean sprouts
½ cup shredded carrots
3 green onions, finely chopped
2 Tbs. soy sauce
1 pkg. large square egg roll wrappers
Stir-fry meat and ginger over med-hi heat until lightly browned. Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes. Stir in soy sauce. Let cool. Use 2 Tbs. filling for each egg roll. Deep fry at 350 until golden. Serve with white or fried rice and dipping sauce. We prefer sweet and sour sauce – we usually buy a jar in the Asian foods section of the grocery store.
Fried Rice
1-2 cups cooked white rice
Handful of frozen peas or peas and carrots
Soy sauce
2 eggs
Place rice in skillet with 2-3 Tbsp. oil. Add peas and stir. Make a space in the middle of the skillet and add eggs. Cook and scramble the eggs. When they are almost fully cooked, gradually mix them in with the rice. Finally add soy sauce and salt and pepper to taste.
Egg Drop Soup
1 qt. chicken broth
Chopped green onions
1 Cup cooked diced potatoes
Soy sauce to taste
1 Cup cooked diced chicken
1/3 Cup sliced mushrooms
2 eggs beaten slightly
Bring chicken broth to a boil. Add mushrooms, onions, chicken and potatoes. Pour eggs in thin stream into boiling soup. Add soy sauce to taste.
Egg Rolls
1 lb. lean ground beef, pork or turkey
1 tsp. minced ginger
2 cups finely chopped cabbage
¼ lb. bean sprouts
½ cup shredded carrots
3 green onions, finely chopped
2 Tbs. soy sauce
1 pkg. large square egg roll wrappers
Stir-fry meat and ginger over med-hi heat until lightly browned. Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes. Stir in soy sauce. Let cool. Use 2 Tbs. filling for each egg roll. Deep fry at 350 until golden. Serve with white or fried rice and dipping sauce. We prefer sweet and sour sauce – we usually buy a jar in the Asian foods section of the grocery store.
Fried Rice
1-2 cups cooked white rice
Handful of frozen peas or peas and carrots
Soy sauce
2 eggs
Place rice in skillet with 2-3 Tbsp. oil. Add peas and stir. Make a space in the middle of the skillet and add eggs. Cook and scramble the eggs. When they are almost fully cooked, gradually mix them in with the rice. Finally add soy sauce and salt and pepper to taste.
Egg Drop Soup
1 qt. chicken broth
Chopped green onions
1 Cup cooked diced potatoes
Soy sauce to taste
1 Cup cooked diced chicken
1/3 Cup sliced mushrooms
2 eggs beaten slightly
Bring chicken broth to a boil. Add mushrooms, onions, chicken and potatoes. Pour eggs in thin stream into boiling soup. Add soy sauce to taste.
Tuesday, February 20, 2007
Coconut Chicken
1 1/3 c. packed angel flake coconut 1 c. plain dried breadcrumbs
4 chicken breasts 3/4 t. salt
2 large eggs 1/4 t. cayenne pepper
2 T. water 1/4 c. olive or canola oil
Preheat oven to 350. Pat the coconut onto both sides of the chicken. (some will fall off, but don’t worry about it.) In a large shallow bowl, beat eggs and water until combined. On sheet of waxed paper or a large plate, stir together breadcrumbs, salt, and cayenne. Dip the coconut-coated chicken into the egg mixture, patting it into the chicken. In a large nonstick skillet, heat the oil over medium heat. Saute the chicken until golden brown, about 2 minutes per side. Transfer the chicken to a baking sheet and bake 5 minutes until chicken is just cooked through. Serves 4.
(Biography Magazine, July 2003, pg.89)
1 1/3 c. packed angel flake coconut 1 c. plain dried breadcrumbs
4 chicken breasts 3/4 t. salt
2 large eggs 1/4 t. cayenne pepper
2 T. water 1/4 c. olive or canola oil
Preheat oven to 350. Pat the coconut onto both sides of the chicken. (some will fall off, but don’t worry about it.) In a large shallow bowl, beat eggs and water until combined. On sheet of waxed paper or a large plate, stir together breadcrumbs, salt, and cayenne. Dip the coconut-coated chicken into the egg mixture, patting it into the chicken. In a large nonstick skillet, heat the oil over medium heat. Saute the chicken until golden brown, about 2 minutes per side. Transfer the chicken to a baking sheet and bake 5 minutes until chicken is just cooked through. Serves 4.
(Biography Magazine, July 2003, pg.89)
Monday, February 19, 2007
Marvelous Mini Meatloaves
This is a nice twist on an old classic--one that I NEVER make because a big slab of meatloaf doesn't appeal to me. But this makes it more manageable and cuts the cooking time in half. Plus, the kids think they are fun because they are mini and you can make different flavors for them to chose from. Here's what the recipe calls for...
1 lb. ground beef
1 6 oz. package of stove top or other brand stuffing mix
1 C. water.
1. Preheat oven to 375. Mix meat, stuffing mix and it's seasonings package (if separate) and water. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.
2. In center of each mini meatloaf you can add one of the following add-ins: (add cheese at end of baking time)
for Italian flavor: dash of italian seasoning, spoon of spaghetti sauce// Mozzarella cheese
for Fiest flavor: dash of chili powder and spoon of salsa// Shredded Colby Jack cheese
for Mediterranean flavor: dash oregano and spoon of chopped roasted red peppers// Crumbled Feta Cheese
for BBQ flavor: dash garlic, spoon of BBQ sauce// Shredded Cheddar cheese
Bake for 30 min or until loaves are cooked through. Top evenly with cheese and continue baking until cheese is melted. Let stand 10 min. before serving.
Mine came out a little too dry and dense, so I recommend using only half the package of stuffing mix instead of entire package, and make sure you don't over bake them. We ate the Italian and BBQ flavors but didn't try the others. I served them with mashed potatoes and gravy and steamed green beans on the side.
Bavarian Cake
So it's not a dinner recipe, but it could be!
* German Chocolate Cake Mix
* Pint Whipping cream
* 1 Brick cream cheese-8oz
* 2/3 Brown Sugar
* 1 tsp Vanilla
* 1 Symphony Bar
Make German Choc. Cake per pkg. direction in 2 layer pans. When cooled cut each layer again to make 4 layers total.
I usually freeze the layer before frosting to make it easier to frost—but not necessary. For Frosting cream the brown sugar and the cream cheese together and then add the liquid whipping cream and vanilla, beat until you have stiff peaks in the mixture. Frost between each layer. Use a cheese planer to make chocolate curls from the Symphony bar or a veggie peeler to just make chocolate shavings and sprinkle them over the top of the cake. Anyway you do it ....it tastes good!!! Chill for a few hours and the frosting will set.
I usually freeze the layer before frosting to make it easier to frost—but not necessary.
For Frosting cream the brown sugar and the cream cheese together and then add the liquid whipping cream and vanilla, beat until you have stiff peaks in the mixture.
Frost between each layer. Use a cheese planer to make chocolate curls from the Symphony bar or a veggie peeler to just make chocolate shavings and sprinkle them over the top of the cake. Anyway you do it ....it tastes good!!! Chill for a few hours and the frosting will set.
* German Chocolate Cake Mix
* Pint Whipping cream
* 1 Brick cream cheese-8oz
* 2/3 Brown Sugar
* 1 tsp Vanilla
* 1 Symphony Bar
Make German Choc. Cake per pkg. direction in 2 layer pans. When cooled cut each layer again to make 4 layers total.
I usually freeze the layer before frosting to make it easier to frost—but not necessary. For Frosting cream the brown sugar and the cream cheese together and then add the liquid whipping cream and vanilla, beat until you have stiff peaks in the mixture. Frost between each layer. Use a cheese planer to make chocolate curls from the Symphony bar or a veggie peeler to just make chocolate shavings and sprinkle them over the top of the cake. Anyway you do it ....it tastes good!!! Chill for a few hours and the frosting will set.
I usually freeze the layer before frosting to make it easier to frost—but not necessary.
For Frosting cream the brown sugar and the cream cheese together and then add the liquid whipping cream and vanilla, beat until you have stiff peaks in the mixture.
Frost between each layer. Use a cheese planer to make chocolate curls from the Symphony bar or a veggie peeler to just make chocolate shavings and sprinkle them over the top of the cake. Anyway you do it ....it tastes good!!! Chill for a few hours and the frosting will set.
Sunday, February 18, 2007
Chicken and Rice Chowder
This is a really simple, creamy soup recipe. It uses chicken from the Creamy Basil Chicken recipe I shared. If you didn't make that recipe it would work to use other cooked chicken, even the canned chicken from CostCo. Some of the flavor would be lost because the creamy basil chicken is cooked with bacon, but overall it would still be a great soup. My kids really liked it. I didn't have mushrooms so I added some dried onions instead. Also, I had some left-over brown rice. The recipe calls for wild rice but I think any kind would work. bon appetite! Paige
Ingredients:
1 cup sliced carrots (2 medium)
1 cup sliced celery (2 stalks)
1 cup quartered mushrooms
3 Tbsp. butter
3 Tbsp. flour
2 14-oz. cans chicken broth
Chicken reserved from Creamy Basil Chicken, chopped (4 breast halves)
3/4 cup cooked rice (wild, brown, white -- leftovers are great for this!)
1/4 tsp ground black pepper
Salt to taste
1 1/2 cups half and half
Preparation
1. In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through.
Ingredients:
1 cup sliced carrots (2 medium)
1 cup sliced celery (2 stalks)
1 cup quartered mushrooms
3 Tbsp. butter
3 Tbsp. flour
2 14-oz. cans chicken broth
Chicken reserved from Creamy Basil Chicken, chopped (4 breast halves)
3/4 cup cooked rice (wild, brown, white -- leftovers are great for this!)
1/4 tsp ground black pepper
Salt to taste
1 1/2 cups half and half
Preparation
1. In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through.
Creamy Basil Chicken
This slow cooker recipe can help to make another dinner later in the week. I wrote the recipe as it appears in the magazine. Please see my notes at the end for changes I made.
Ingredients:
2 C sliced mushrooms
2 medium red/yellow sweet peppers cut into strips
1 large onion
4 oz. cooked bacon, chopped
8 cloves of garlic, minced
3 Tbs. quick cooking tapioca, crushed
8 skinless, boneless chicken breast halves (2 1/2 - 3 lb)
1 c chicken broth
1/4 white wine
1 lb. asparagus spears
1/3 c whipping cream
1/2 cup fresh basil
2 cups hot cooked orzo pasta
2 Tbsp parmesan cheese
Prep:
1. in a 5-6 quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
2. Cover; cook on high-heat setting 3-3 1/2 hours or low-heat 6-7 hours.
3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2-3 inch lengths. If using low-heat setting, turn to high-heat. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 min. more.
4. Reserve four chicken breast halves to prepare Chicken and Rice Chowder. Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with extra basil and Parmesan cheese if desired. Makes 4+ servings and extra chicken for chowder recipe.
I put in about half the vegetables knowing that my kids wouldn't be big fans of most of them. I only put in 2 cloves of garlic. If you don't use wine, add an extra 1/4 broth to make up for it. I used 4 frozen chicken breasts from CostCo and cut them in half. I used asparagus but I think that broccoli would be a good substitute, just make sure it doesn't get overcooked. As I suspected, my kids were not big fans of the vegetables but they loved the sauce that this made for the pasta and the taste of the chicken. The smokiness of the bacon really comes through and the basil adds a really fresh flavor. I had enough sauce left over to use with chicken another day. Also, this would taste great over rice or another kind of pasta if you don't like the orzo type (orzo is very small pasta, rice-like almost). I didn't serve a side dish, other than the orzo, because this is a full meal. Enjoy. Paige
Ingredients:
2 C sliced mushrooms
2 medium red/yellow sweet peppers cut into strips
1 large onion
4 oz. cooked bacon, chopped
8 cloves of garlic, minced
3 Tbs. quick cooking tapioca, crushed
8 skinless, boneless chicken breast halves (2 1/2 - 3 lb)
1 c chicken broth
1/4 white wine
1 lb. asparagus spears
1/3 c whipping cream
1/2 cup fresh basil
2 cups hot cooked orzo pasta
2 Tbsp parmesan cheese
Prep:
1. in a 5-6 quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
2. Cover; cook on high-heat setting 3-3 1/2 hours or low-heat 6-7 hours.
3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2-3 inch lengths. If using low-heat setting, turn to high-heat. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 min. more.
4. Reserve four chicken breast halves to prepare Chicken and Rice Chowder. Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with extra basil and Parmesan cheese if desired. Makes 4+ servings and extra chicken for chowder recipe.
I put in about half the vegetables knowing that my kids wouldn't be big fans of most of them. I only put in 2 cloves of garlic. If you don't use wine, add an extra 1/4 broth to make up for it. I used 4 frozen chicken breasts from CostCo and cut them in half. I used asparagus but I think that broccoli would be a good substitute, just make sure it doesn't get overcooked. As I suspected, my kids were not big fans of the vegetables but they loved the sauce that this made for the pasta and the taste of the chicken. The smokiness of the bacon really comes through and the basil adds a really fresh flavor. I had enough sauce left over to use with chicken another day. Also, this would taste great over rice or another kind of pasta if you don't like the orzo type (orzo is very small pasta, rice-like almost). I didn't serve a side dish, other than the orzo, because this is a full meal. Enjoy. Paige
Friday, February 16, 2007
Crispy Chicken Mexicali Salad
This is a simple meal that is fast and even my kids liked it. They didn't eat much of the salad but they ate the chicken and side dishes.
1/3 c. Shake 'N Bake type chicken seasoned coating mix
4 boneless skinless chicken breast halves (1 lb.)
1 can (7 oz.) corn, drained
1 c. canned black beans, drained, rinsed
1/2 c. cheddar cheese
1/2 cup Ranch salad dressing
mixed salad greens
Preheat oven to 400. Measure 1/3 c. coating mix; use to evenly coat chicken, then bake chicken as directed on package.Toss greens with corn and beans in large serving bowl.Once chicken is cooked,slice and place over salad. Sprinkle with cheese. Drizzle with dressing just before serving.Makes 4 servings.This meal is under 500 calories!You can also add salsa to your salad. I served chips and salsa with this, or you can serve bread.
Welcome to our club!
I'm glad you want to be a part of our club, but you don't have to keep it a secret! Feel free to invite any friends and family members that may not already know about our club to check out this site. The more people posting the more successful this club will be.Being a member of this club doesn't mean you have to come up with GREAT recipes all the time. Each week, just post what your most popular or delicious dinner was, or a dinner that was creative or fun or that went over well with the kids. New recipes are great, and what you consider an old favorite may be totally new to someone else, so share those too. Also, please include side dishes with your main course so we can make it a full meal. You can post as many times as you want, just try and do it at least once a week so we keep new ideas coming. And if you don't want to be a member but just want to get dinner ideas, that's fine too. But hopefully enough people will post that this will become a great online recipe book for us all. And the recipes you post should be tried and tested so we know they are good.Let's standardize things a little. The title of your entry should be the title of the recipe. For abbreviations, let's use:c. for cupt. for teaspoonT. for tablespoonI hope we can have fun with this and create a great online recipe book for ourselves!
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