Sloppy Joes and Caramelized Green Beans - Britta
Chicken Scampi - Cheryl
Million Dollar Spaghetti - Dixie
Chicken Penne Pasta - Elsje
Taco Soup - Lacey
Southwest Chicken Wraps - Kim Rogers
Beef Stroganoff - Kim Roylance
Chicken & Apricot Bagel Sandwiches - Michele
Pita Pizzas - Stacey
Friday, August 10, 2012
Caramelized Green Beans
1 lb. (actually, just a little bit more…maybe 1 1/8 lb.) fresh green beans
1/2 lb. bacon
1/2 red onion, sliced
3-4 cloves garlic, minced or pressed
olive oil
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. Kosher salt
Lots of freshly-ground pepper
Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.
Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl.
Make sure your onions are sliced, garlic is pressed (or minced…but I think if you don’t have a garlic press, the Easter Bunny needs to bring you one this year), and everything is ready to go. Hold on tight…it’s a crazy, crazy ride.
Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Pour bacon drippings out of pan (I keep an empty tin can around for this very purpose).
Now…if you want to be naughty (and who doesn't??), return a couple tablespoons of bacon drippings to the pan. Otherwise, just use some olive oil and heat pan to medium-high heat. When the pan is hot…
–Add onions and garlic. Give them a quick stir and then…
–Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. After one minute, drain beans in the colander in the sink.
–Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes.
–Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy. Yeah, I make up words. Do this (stir fry, not make up words…you don’t have time to make up words right now!) for another 2 minutes.
–Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.
1/2 lb. bacon
1/2 red onion, sliced
3-4 cloves garlic, minced or pressed
olive oil
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. Kosher salt
Lots of freshly-ground pepper
Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.
Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl.
Make sure your onions are sliced, garlic is pressed (or minced…but I think if you don’t have a garlic press, the Easter Bunny needs to bring you one this year), and everything is ready to go. Hold on tight…it’s a crazy, crazy ride.
Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Pour bacon drippings out of pan (I keep an empty tin can around for this very purpose).
Now…if you want to be naughty (and who doesn't??), return a couple tablespoons of bacon drippings to the pan. Otherwise, just use some olive oil and heat pan to medium-high heat. When the pan is hot…
–Add onions and garlic. Give them a quick stir and then…
–Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. After one minute, drain beans in the colander in the sink.
–Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes.
–Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy. Yeah, I make up words. Do this (stir fry, not make up words…you don’t have time to make up words right now!) for another 2 minutes.
–Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.
Sloppy Joes
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Chicken Scampi
Saute the following in a large skillet until chicken is cooked:
2 Chicken breasts, cut into bite size pieces
1 Tb each butter & olive oil
2 tsp Sicilian seasoning
2 tsp Parmesan blend
(These are both bread dipping spices in a big cylinder labeled Dean Jacob’s or Delallo)
Remove chicken from pan and sauté the following until tender/crisp:
1 of each red, orange & yellow bell pepper, sliced thin
1 tsp minced garlic
1 tsp each butter & olive oil
Add the following to the peppers and stir until hot:
½ C heavy cream
½ C water
1 Tb chicken bullion
1 Tb fresh lemon juice
¼ tsp garlic salt
Toss with:
12-16 oz Pkg Linguine or Angel Hair pasta
1 ½ C Parmesan
2 Chicken breasts, cut into bite size pieces
1 Tb each butter & olive oil
2 tsp Sicilian seasoning
2 tsp Parmesan blend
(These are both bread dipping spices in a big cylinder labeled Dean Jacob’s or Delallo)
Remove chicken from pan and sauté the following until tender/crisp:
1 of each red, orange & yellow bell pepper, sliced thin
1 tsp minced garlic
1 tsp each butter & olive oil
Add the following to the peppers and stir until hot:
½ C heavy cream
½ C water
1 Tb chicken bullion
1 Tb fresh lemon juice
¼ tsp garlic salt
Toss with:
12-16 oz Pkg Linguine or Angel Hair pasta
1 ½ C Parmesan
Hershey's Perfect White Chip Chocolate Cookies
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips
Directions
1 Heat oven to 350°F.
2 Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3 Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips
Directions
1 Heat oven to 350°F.
2 Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3 Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
Chicken & Apricot Bagel Sandwiches
2 Chicken Breast, cooked and chopped
1/2 -1 cup Dried Apricots, chopped
1/2 cup chopped celery
1/4 cup sliced green onions
2 Tablespoons Sunflower seeds
2/3 cup Miracle Whip
Pepper to taste
6 - 10 Bagels
In small bowl, combine all ingredients except bagels; mix well. Serve on Bagels.
1/2 -1 cup Dried Apricots, chopped
1/2 cup chopped celery
1/4 cup sliced green onions
2 Tablespoons Sunflower seeds
2/3 cup Miracle Whip
Pepper to taste
6 - 10 Bagels
In small bowl, combine all ingredients except bagels; mix well. Serve on Bagels.
Sloppy Joes
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Caramelized Green Beans
(From OurBestBites.com)
1 lb. (actually, just a little bit more…maybe 1 1/8 lb.) fresh green beans
1/2 lb. bacon
1/2 red onion, sliced
3-4 cloves garlic, minced or pressed
olive oil
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. Kosher salt
Lots of freshly-ground pepper
Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.
Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl.
Make sure your onions are sliced, garlic is pressed, and everything is ready to go. Hold on tight…it’s a crazy, crazy ride.
Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Pour bacon drippings out of pan.
Now…if you want to be naughty, return a couple tablespoons of bacon drippings to the pan. Otherwise, just use some olive oil and heat pan to medium-high heat. When the pan is hot…
–Add onions and garlic. Give them a quick stir and then…
–Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. After one minute, drain beans in the colander in the sink.
–Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes.
–Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy. Yeah, I make up words. Do this (stir fry, not make up words…you don’t have time to make up words right now!) for another 2 minutes.
–Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.
1 lb. (actually, just a little bit more…maybe 1 1/8 lb.) fresh green beans
1/2 lb. bacon
1/2 red onion, sliced
3-4 cloves garlic, minced or pressed
olive oil
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. Kosher salt
Lots of freshly-ground pepper
Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.
Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl.
Make sure your onions are sliced, garlic is pressed, and everything is ready to go. Hold on tight…it’s a crazy, crazy ride.
Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Pour bacon drippings out of pan.
Now…if you want to be naughty, return a couple tablespoons of bacon drippings to the pan. Otherwise, just use some olive oil and heat pan to medium-high heat. When the pan is hot…
–Add onions and garlic. Give them a quick stir and then…
–Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. After one minute, drain beans in the colander in the sink.
–Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes.
–Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy. Yeah, I make up words. Do this (stir fry, not make up words…you don’t have time to make up words right now!) for another 2 minutes.
–Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.
SW Cobb Wraps/Salad
Dressing
¼ c mlik
1/3 c mayo
1/3 c sour cream
1 Tbs lime juice
1 Tbs SW seasoning
Wrap/Salad
1 lb boneless, skinless chicken breast
3 hard boiled eggs, slice
1 avocado, peeled and cubed (optional)
1 large red bell pepper, diced
1 can black beans, rinsed and drained
Romaine lettuce
¼ small red onion (optional)
6 slices bacon, cooked and cut up
tortialls
Mix dressing ingredients in a small bowl until well blended. Refrigerate at least 1 hour to allow flavors to blend.
Arrange wrap/salad ingredients as desired. Drizzle with dressing.
¼ c mlik
1/3 c mayo
1/3 c sour cream
1 Tbs lime juice
1 Tbs SW seasoning
Wrap/Salad
1 lb boneless, skinless chicken breast
3 hard boiled eggs, slice
1 avocado, peeled and cubed (optional)
1 large red bell pepper, diced
1 can black beans, rinsed and drained
Romaine lettuce
¼ small red onion (optional)
6 slices bacon, cooked and cut up
tortialls
Mix dressing ingredients in a small bowl until well blended. Refrigerate at least 1 hour to allow flavors to blend.
Arrange wrap/salad ingredients as desired. Drizzle with dressing.
Million Dollar Spaghetti
1 lb. of Ground Beef
1 can of Spaghetti Sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
Bag of Sharp Cheddar Cheese
First: Go ahead and put your over on 350. Boil the noodles. While they are boiling go ahead and mix up the cream cheese, sour cream and cottage cheese in a separate bowl. Cook hamburger and drain it if needed. Pour the spaghetti sauce over it in the pan. Slice the butter into 8-10 slices. Take 4-5 slices of your butter and put them in the bottom of your casserole dish, then layer HALF of the noodles in the bottom of the dish on top of the butter. Pour the creamy mixture on top of the noodles and spread it around evenly. Then add the rest of your noodles and spread around evenly and put the remaining slices of butter on top of those noodles. Then pour the meat sauce on top and spread evenly. Sprinkle with pepper and any spices you like on Italian food (Italian Seasoning). Now place that awesome casserole in your oven for 30 minutes. After those 30 minutes take the dish out and put the cheddar cheese on the top and put it back in the oven for 15 minutes to melt the cheese and serve with French bread or a salad.
1 can of Spaghetti Sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
8 oz. of Noodles
Bag of Sharp Cheddar Cheese
First: Go ahead and put your over on 350. Boil the noodles. While they are boiling go ahead and mix up the cream cheese, sour cream and cottage cheese in a separate bowl. Cook hamburger and drain it if needed. Pour the spaghetti sauce over it in the pan. Slice the butter into 8-10 slices. Take 4-5 slices of your butter and put them in the bottom of your casserole dish, then layer HALF of the noodles in the bottom of the dish on top of the butter. Pour the creamy mixture on top of the noodles and spread it around evenly. Then add the rest of your noodles and spread around evenly and put the remaining slices of butter on top of those noodles. Then pour the meat sauce on top and spread evenly. Sprinkle with pepper and any spices you like on Italian food (Italian Seasoning). Now place that awesome casserole in your oven for 30 minutes. After those 30 minutes take the dish out and put the cheddar cheese on the top and put it back in the oven for 15 minutes to melt the cheese and serve with French bread or a salad.
Subscribe to:
Posts (Atom)