Tilapia with Corn and Tomato Relish - Britta
Italian Chicken Soup - Cheryl
Loaded Baked Potato Soup - Kim Rogers
Bubble Pizza Casserole - Kimberly
Porcupine Meatballs - Stacey
Teriyaki Meatballs with Roasted Vegetables - Tamara
Friday, March 9, 2012
Porcupine Meatballs
1/2 c. uncooked rice
1 c. chopped onion
1 1/2 tsp. garlic salt
1/4 tsp. allspice
1/4 tsp. pepper
1 c. saltine cracker crumbs
1 lb. ground beef
Mix together all ingredients and form into golf-ball
sized meatballs. Place in 9X13 dish. In separate
bowl, combine the following:
1 c. milk
1 c. water 2 cans tomato soup
1 Tbs Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
Pour over all meatballs. Cover and bake at 350
degrees for 1 hr. 15 min.Serve with rice and fresh vegetables
1 c. chopped onion
1 1/2 tsp. garlic salt
1/4 tsp. allspice
1/4 tsp. pepper
1 c. saltine cracker crumbs
1 lb. ground beef
Mix together all ingredients and form into golf-ball
sized meatballs. Place in 9X13 dish. In separate
bowl, combine the following:
1 c. milk
1 c. water 2 cans tomato soup
1 Tbs Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
Pour over all meatballs. Cover and bake at 350
degrees for 1 hr. 15 min.Serve with rice and fresh vegetables
Italian Chicken Soup
1 box Ditalini pasta or other mini pasta
1 whole chicken, cooked & shredded
8 c chicken broth
1 medium onion, chopped
2 green peppers, chopped
2 stalks celery, diced
2 jalapenos, (seeds removed) diced
1 Tb olive oil
1 28-oz can diced tomatoes
2 c heavy cream
1/3 c olive oil
4 Tb minced fresh oregano
Salt and pepper to taste
Parmesan
Cook pasta according to package. Heat small skillet over med. Add 1/3 c olive oil & oregano & turn off heat, stirring for a minute to keep from burning. Set aside.
In large pot, saute onion, peppers, & celery in 1 Tb olive oil over medium heat until tender and golden brown. Add broth, chicken & tomatoes with their juice. Boil, then reduce to simmer. Add cooked pasta, cream, oregano & olive oil from the skillet. Stir and turn off heat. Serve with lots of parmesan on top, and Italian bread.
1 whole chicken, cooked & shredded
8 c chicken broth
1 medium onion, chopped
2 green peppers, chopped
2 stalks celery, diced
2 jalapenos, (seeds removed) diced
1 Tb olive oil
1 28-oz can diced tomatoes
2 c heavy cream
1/3 c olive oil
4 Tb minced fresh oregano
Salt and pepper to taste
Parmesan
Cook pasta according to package. Heat small skillet over med. Add 1/3 c olive oil & oregano & turn off heat, stirring for a minute to keep from burning. Set aside.
In large pot, saute onion, peppers, & celery in 1 Tb olive oil over medium heat until tender and golden brown. Add broth, chicken & tomatoes with their juice. Boil, then reduce to simmer. Add cooked pasta, cream, oregano & olive oil from the skillet. Stir and turn off heat. Serve with lots of parmesan on top, and Italian bread.
Loaded Baked Potato Soup
INGREDIENTS:
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup light sour cream
Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces
DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup light sour cream
Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces
DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.
Teriyaki Meatballs
1 egg, lightly beaten
1/4 cup(s) minced scallions
2 tablespoon(s) soy sauce
2 1/2 teaspoon(s) grated peeled fresh ginger
2 teaspoon(s) toasted sesame oil
1 clove(s) garlic, crushed through a press
1/4 teaspoon(s) freshly ground pepper
1 1/2 pound(s) ground hamburger or pork
1/2 tsp kosher salt
1/2 cup(s) thick teriyaki sauce and marinade (we like and used Soy Vay Veri Veri Teriyaki for this meal)
Toasted sesame seeds (optional)
In a large bowl, whisk egg, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add hamburger/pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Sauté until lightly browned on all sides and meatballs firm up.
Heat oven to 425 degrees F. Place meatballs in a glass dish. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed.
Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds
1/4 cup(s) minced scallions
2 tablespoon(s) soy sauce
2 1/2 teaspoon(s) grated peeled fresh ginger
2 teaspoon(s) toasted sesame oil
1 clove(s) garlic, crushed through a press
1/4 teaspoon(s) freshly ground pepper
1 1/2 pound(s) ground hamburger or pork
1/2 tsp kosher salt
1/2 cup(s) thick teriyaki sauce and marinade (we like and used Soy Vay Veri Veri Teriyaki for this meal)
Toasted sesame seeds (optional)
In a large bowl, whisk egg, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add hamburger/pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Sauté until lightly browned on all sides and meatballs firm up.
Heat oven to 425 degrees F. Place meatballs in a glass dish. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed.
Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds
Bubble Pizza Casserole
1 pound ground beef
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits.
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving. Serve with salad.
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits.
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving. Serve with salad.
Friday, February 10, 2012
February Meals
Creamy Chicken and Chile Enchiladas - Britta
Herb Roasted Chicken - Cheryl
Chicken Cordon Bleu Casserole - Elsje
Baked Chicken Chimichangas - Jeana
Spicy Pork Roast with Rosemary Potatoes - Kim Rogers
Hawaiian Crock Pot Chicken - Kim Roylance
Jamie Oliver's Cracking Burgers - Kimberly
Crock Pot Potato Soup - Stacey
Herb Roasted Chicken - Cheryl
Chicken Cordon Bleu Casserole - Elsje
Baked Chicken Chimichangas - Jeana
Spicy Pork Roast with Rosemary Potatoes - Kim Rogers
Hawaiian Crock Pot Chicken - Kim Roylance
Jamie Oliver's Cracking Burgers - Kimberly
Crock Pot Potato Soup - Stacey
Herb Roasted Chicken
1 whole chicken, turkey, or turkey breast
Kosher salt
Olive oil
Dried thyme, rosemary and sage -or herbs of your choice
Place poultry in large bowl and cover with water. Add about ½ cup kosher salt per gallon of water (you can just estimate). Cover and refrigerate 12-24 hours, depending on the size of the bird, you may have to turn it over after 12 hours and let the other side soak in the brine the other 12 hours.
Rinse off the brine; pat dry, place on roasting pan. Lightly brush olive oil all over bird and sprinkle it with herbs. Bake it breast side down at 350 for 30 minutes. Turn it over and bake 30 more minutes or until internal temp reaches 165, or leg joint juices run clear when cracked back. While baking, cover loosely with foil if it begins to brown too much or splatter juices all over the oven. Let stand 10 minutes before slicing.
Kosher salt
Olive oil
Dried thyme, rosemary and sage -or herbs of your choice
Place poultry in large bowl and cover with water. Add about ½ cup kosher salt per gallon of water (you can just estimate). Cover and refrigerate 12-24 hours, depending on the size of the bird, you may have to turn it over after 12 hours and let the other side soak in the brine the other 12 hours.
Rinse off the brine; pat dry, place on roasting pan. Lightly brush olive oil all over bird and sprinkle it with herbs. Bake it breast side down at 350 for 30 minutes. Turn it over and bake 30 more minutes or until internal temp reaches 165, or leg joint juices run clear when cracked back. While baking, cover loosely with foil if it begins to brown too much or splatter juices all over the oven. Let stand 10 minutes before slicing.
Hawaiian Crockpot Chicken
2-4 frozen chicken breasts
1 bottle of Lawry's Hawaiian marinade
1 can of drained pineapple chunks
1 sliced green pepper (optional)
Put frozen chicken in crock pot, add 1 bottle of Lawry's Hawaiian marinade, 1 can of drained pineapple chunks, 1 sliced green pepper (optional). Cook on high for 3-4 hrs or on low for 5-6 hrs. Remove chicken and shred or cut into pieces. Return chicken to mixture. Serve over rice.
1 bottle of Lawry's Hawaiian marinade
1 can of drained pineapple chunks
1 sliced green pepper (optional)
Put frozen chicken in crock pot, add 1 bottle of Lawry's Hawaiian marinade, 1 can of drained pineapple chunks, 1 sliced green pepper (optional). Cook on high for 3-4 hrs or on low for 5-6 hrs. Remove chicken and shred or cut into pieces. Return chicken to mixture. Serve over rice.
Spicy Pork Roast with Rosemary Potatoes
For the pork:
1 tsp ground cumin
1 Tbs red pepper flakes
1/2 tsp black pepper
1 Tbs garlic powder
1 Tbs salt
1 (3-pound) pork roast, cut into 4 stekas, 2-in thick
For the potatoes:
3 russet potatoes, cut into 1" pieces
2 sprigs rosemary, stripped
2 Tbs vegetable oil
Salt
For the Sweet and Sour Sauce
3/4 c sugar
1/2 c red wine vinegar
1 c orange juice
1 Tbs butter
Preheat the oven to 400 degrees.
To prepare the pork: Mix spices together in a small bowl. Rub mixture over pork. Let set at room temperature, 30 minutes.
Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a smal saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking sweet and sour sacue until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
In a 13" cast iron skillet (I've always just used my regular 12" oven safe skillet), heat 2 Tbs vegetable oil. When pan is smoking hot, add pork, and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
Serve pork chops with rosemary potatoes and drizzled with the sweet and sour sauce.
1 tsp ground cumin
1 Tbs red pepper flakes
1/2 tsp black pepper
1 Tbs garlic powder
1 Tbs salt
1 (3-pound) pork roast, cut into 4 stekas, 2-in thick
For the potatoes:
3 russet potatoes, cut into 1" pieces
2 sprigs rosemary, stripped
2 Tbs vegetable oil
Salt
For the Sweet and Sour Sauce
3/4 c sugar
1/2 c red wine vinegar
1 c orange juice
1 Tbs butter
Preheat the oven to 400 degrees.
To prepare the pork: Mix spices together in a small bowl. Rub mixture over pork. Let set at room temperature, 30 minutes.
Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a smal saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking sweet and sour sacue until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
In a 13" cast iron skillet (I've always just used my regular 12" oven safe skillet), heat 2 Tbs vegetable oil. When pan is smoking hot, add pork, and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
Serve pork chops with rosemary potatoes and drizzled with the sweet and sour sauce.
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