Monday, June 15, 2009

Tangy Hummus

This is definitely not traditional, but it didn’t matter to me because I have never had more than a bite of hummus in my lifetime, so I didn’t have any expectations.  Without knowing what it should taste like, I created this.


2 cups Cooked chickpeas (garbanzo beans)

2-3 tbsp. miracle whip

Juice of 1 lemon

6-10 basil leaves, chopped

1-2 tbsp. salsa (I used the salsa I prepared here)

Salt & Pepper to taste


Mix all ingredients in food processor and process until smooth.

I have been eating this with Fritos and as a condiment on my turkey sandwich instead of mayo.  I think it would taste good on crackers, veggies or anything else that one would eat hummus with.  Please let me know if you like it!!

Sunday, June 14, 2009

Salsa Recipe

What you need:

couple tbsp olive oil

1-28 oz can of Diced Tomatoes

1-28 oz can of Rotel tomatoes with chiles

1 onion chopped

4-5 cloves of garlic minced

4 jalapenos with seeds minced

fresh cilantro (handful chopped)



Heat olive oil in stock pot.  Add onion, garlic, jalapeno, and tomatoes.  Cook down for about 5-8 minutes.  Add cilantro.  Put into blender and blend down until it is the consistency you want.  This allowed me to freeze about 5 containers of salsa. 

Caution: This is spicy!!

New Blog!

I have gotten inspired to start my own cooking/household shopping blog.  Please come visit:

Friday, June 12, 2009

Spicy Gouda Potato Bake

I made this one today with some leftover bacon and chicken that I had in the fridge.  It turned out pretty good!


Here is what you need:

  • 2 Tbsp butter
  • 2 Tbsp Flour
  • 3 cloves garlic
  • 2-3 Jalapenos (no seeds—I used 4 with no seeds and it was a little spicy)
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 1/2 cup smoked gouda cheese (this could really be altered either by increasing/decreasing amount or using another cheese—I like the smoky flavor that smoked gouda provides.)
  • 1 cup bacon bits (you could alter the amount here too—I had some leftover from making extra bacon bits a week ago)
  • 1 cup cooked chicken cubed (optional-I was cleaning out my fridge leftovers)
  • 4 baking potatoes (sliced thinly)
  • salt and pepper to taste
  • cheddar cheese (optional)


Here are the instructions:

  1. Melt butter in pan on medium heat.  Add garlic and flour and make a paste.  Add broth and wisk well until all lumps are gone.  Add gouda cheese, jalapeno, bacon, salt and pepper.  Let cook for about 5-10 minutes. Stir every couple minutes.  Don’t let it boil or stick to the bottom.
  2. While the mixture is cooking, get your casserole dish ready by spraying it with nonstick spray.  Then line your pan with a first layer of thinly sliced potatoes.  Follow that with a layer of chicken.
  3. Once cheese sauce has thickened a little, add milk to it and stir a little more.  Let it cook for another 5 minutes.  Pour some over the potatoes.  You want this mixture to last for at least 3 layers, so don’t use it all. 
  4. Follow up by adding another layer of potatoes, then chicken, then sauce.  Repeat a third time.
  5. Put the last bit of potatoes on top, and slide into a preheated 350 degree oven.  Bake about 40 minutes.
  6. Take out, if potatoes are done, then you can put a layer of cheddar cheese on top and put back in for another 5 minutes until melted.
  7. Cool about 5-10 minutes to set and serve.  Makes about 9  servings.

Tuesday, June 9, 2009


I need help ladies! As you may have read, my stove fills my house with an awful stench and is unusable. The repair guy isn't coming for a few days and money is sparse. Anyone have recipes that use crock pots, microwaves or don't require cooking? We sold our grill in MI so that isn't an option. HELP! Please post lots of recipes. I need help!!!!

Friday, June 5, 2009

Pan Fried Pork Chops with Mushroom Gravy and Oven Potatoes

I made this the other night and scored an 8 out of 10 from the husband.  This score is almost unheard of sense it seems only Emeril himself could get a 10.  (yeah, I have never seen a 9 either)  I think this is a testament to his pickiness, but I am sure you will hear more of that as I post more recipes.  ;)

You will need:

For the Pork Chops

2 Pork Chops (prefer bone-in)

a couple tablespoons olive oil

McCormick Grill Mates Montreal Steak Seasoning



2 tbsp flour

2 tbsp butter (I used reduced calorie sticks)

1 cup beef broth (you could use chicken or pork)

fresh mushrooms sliced

For the Potatoes

3 Potatoes

1/4 package Lipton Onion Soup Mix

A couple tablespoons of olive oil



Cooking instructions:

Preheat oven to 375 degrees.  Line a square casserole dish with foil (for easy cleanup).  Peel and chop potatoes into bite size pieces.  Put into dish.  Add a couple tbsp. olive oil, salt, pepper, and 1/4 package of Lipton Onion Soup Mix.  Mix to coat.  Bake until potatoes are fork tender.  (you could leave the skin on too)

Heat a skillet to Med-High and add a couple tablespoons olive oil.  Season pork chops with McCormick seasoning, salt and pepper.  Put seasoned side down in hot oil.  Season other side of pork chops.  Cook till browned and turn.  Cook for another couple minutes until pink is gone and second side is browned.  Take pork chops out of skillet and let them rest on a plate.  Turn heat down to Medium.  Add butter and flour.  Mix to make a thick paste.  Wisk in broth until the flour/butter mixture is completely blended and lump-free.  Really scrape the bottom of the pan and get all the bits and pieces from cooking the pork chops—it adds lots of flavor.  Add chopped mushrooms.  Turn down gravy to Low heat and let simmer with a lid on it.  After about 10 minutes, return the pork chops and let them simmer for another 5 minutes before serving. (warning: my cooking times are an estimate—use your judgment)

I served my Pork Chops and Potatoes with Salad.  You can get more creative.  This took me about 30 minutes start to finish.  It is important to start the potatoes first because they will cook longer.  Also keep in mind that you can decrease their cooking time by chopping them into smaller pieces.