Thursday, November 4, 2010

Chicken Soup with Lentils and Barley

Brad made this from a recipe in Better Homes and Gardens. And it was wonderful!

1 cup onions
1/2 c chopped red or green pepper
1 clove garlic, minced
2 T butter
2 14 oz cans of chicken broth
1.5 c water
1/2 c lentils rinsed and drained
1/2 t basil
1/4 t oregano
1/4 t rosemary
1.5 c cooked chicken (or turkey after Thanksgiving)
1.5 c carrots (3 medium)
1/2 c quick cooking barley
1 14 oz can diced tomatoes

Saturday, August 21, 2010

Mint Julep

I bought a mint plant and have had fun making my own mint julep. It is also tasty with just carbonated water, but I really like the ginger flavor!

Mint Julep

1 c. water
1/2 c. sugar
Zest and juice from 2 lemons
1 c. fresh mint leaves, washed and chopped fine
Ginger Ale

Boil water, sugar, and lemon zest for 5 minutes. Remove from heat and stir in juice. Bruise mint leaves and add to mixture, stirring. Let stand for a few hours; then strain into a jar with lid. Refrigerate until serving. (May store 2 to 3 weeks.)

When making the julep, pour ginger ale into glasses and add syrup to taste (2 to 4 tablespoons per serving). Garnish with mint leaves and/or fresh raspberries. Serves 10 to 15. Note: This recipe can easily be doubled or quadrupled for use at parties or for serving large numbers of guests.

Wednesday, July 14, 2010

Feeling poor?

Yesterday I was browning some meat for Hamburger Helper. I decided to brown the whole 2.5 pounds at once to cut down on cooking time. So, today, I had 1.5 pounds of cooked hamburger and no clue what to do with it. Shockingly, the family loved it so much, seconds and in some cases thirds were had by all. It's quick, it's easy, it's cheap. YAY! I made a ton, and Brad will be taking it lunch for a couple of days. :o) Feel free to half it.

I cooked 3 cups of rice. While it was cooking I put the browned hamburger into a sauce pan with 2 cans of cream of mushroom, 1 cup of milk, and 1.5 cups of frozen corn. Once the rice is done and the sauce is hot, just put it on top of the rice. Salt and pepper to taste. It was actually quite yummy.


I really love San Pelligrino's Limonata. But a 6 pack costs $5.00. Now I make my own.

I buy a big bottle of real lemon juice.

First I put lemon juice in a cup, I like mine tart, so about 1/4 c. Then I add a packet of sweetner and swirl it around to dissolve the sweetner. Then I add seltzer water to taste. I suppose you could use regular water, but the bubbles really make it taste better somehow.

Yum. :o)

Sunday, March 21, 2010

Olive Garden's Chicken Gnocchi Veronese

The recipe can be found at Recipe Goldmine.

We didn't make our Gnocchi. I got it at Target and it was wonderful!

Servings: 4

1/4 cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced (julienned)
Salt to taste
4 chicken breasts, sliced in 1/2-inch strips
2 small branches rosemary
1 garlic clove, minced
Juice of 1/2 lemon

Veronese Sauce:
1 cup Parmesan cheese, grated
1/2 cup ricotta cheese
14 fluid ounces heavy cream

2 quarts water
6 ounces all-purpose flour
2 eggs
2 pounds russet potatoes
2 teaspoons salt
1 pound gnocchi (potato dumplings, cooked
according to package directions

Gnocchi: Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.

Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.

Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).

Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into 1/2-inch pieces. Push fork tines on each piece for the classic gnocchi appearance.

Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken and Sauce: Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

Heat saute pan on medium high. Add extra virgin olive oil, onions, bell peppers and zucchini. Saute until onions are translucent (do not brown).

Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165 degrees F. Reduce heat and add sauce mixture. Bring to a simmer.

Drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.

Thursday, February 18, 2010

Pico de gallo

I think I'm addicted. Way too yummy and way too easy.

I don't have a recipe I'm using, so I'll just share some basic ideas.

4 roma tomatoes with the seeds out
cilantro - I used quite a bit because I love it
3 cloves garlic
2 jalapenos with the seeds removed
garlic salt - start with 1 tsp
squeeze in lemon juice and lime juice
I dumped in some frozen chopped onion because I hate cutting up onion

Then I just put it in my chopper. 5 minutes tops. And it is sooooo good!

Wednesday, February 3, 2010

Zesty Pork Loin

Made this last night in the crockpot....mmmm.

1 or 2 pork loins (I bought the twin pack available at Walmart and used both)
1 regular-sized bottle of Zesty Italian dressing
4-6 T dijon mustard

Place pork loins in crockpot, pour whole bottle of dressing, spread dijon mustard on top of pork loin. Cook for 4-6 hours on High.

We served this with rice and/or bread and a veggie.

Friday, January 29, 2010

Bread machine rolls

This is my absolute favorite roll recipe. I make it all the time. Well, that isn't entirely true. I make about 4 batches and then freeze them after they rise. I can't wait to get a Kitchen Aid so I can do it easier. :o) I got it from my friend Jennifer. I was waiting for her to put it on here, but she just had a baby, so it could be awhile. ;o)

Bread Machine Dinner Rolls
1 cup water
2 T. butter (softened)
1 egg
1/4 cup sugar
1 tsp. salt
1 T yeast, active
3 1/4 cup flour, white or wheat or a mix of both (whatever you wish)

Place ingredients in order into the bread machine. Set on dough setting and start. After cycle is complete (just the mixing cycle, not rising cycle), remove from machine. With buttered hands, shape dough into balls (about the size of a golf ball, but a little larger). Place into a buttered 9x13 pan. Cover with greased plastic wrap and let rise (around 45 min) until doubled in size.

Bake 375 F degrees for 12-15 minutes.

Wednesday, January 6, 2010

Ham and Cheese Soup

Need a nice winter-time soup to use up those ham leftovers? Here's a great one!

What you need:
-1 tbsp olive oil
-1/2 onion or small onion
-3 cloves garlic
-Salt/pepper to taste
-chicken bullion (4 cubes)
-4 c water
-1 c cooked/cubed ham
-1 c. frozen peas
-1 tbsp cornstarch
3/4 c cheddar cheese (I used pre-shredded)
-1/4 c milk

What to do:
Put olive oil in skillet and heat up on med. Add diced onion and garlic and cook till soft. Add 4 cups of water and chicken bullion. Stir occassionally. Add the peas and ham. cook some more for about 15 minutes. Taste and add pepper and salt. Wisk in cornstarch and bring to boil. Turn down to simmer and add cheddar cheese a handful at a time, stirring it until melted before adding more. Finish off with milk to add richness and depth.

Serve hot, with crackers or bread. Yum! Excellent leftovers, so make a big batch.

Sunday, January 3, 2010

Curried lentil soup

I got this from my sweet sister-in-law, Brooke. She gave it to us in a beautiful decorative jar with some other Christmas treats. This could be made ahead and kept around until you are ready for it. And it doesn't take up freezer space. And did I mention it is delicious?!

I'm trying to figure out a way to make individual serving sizes. LOL! Wish me luck!

curried lentil soup
16 oz lentils
1 1/2 tsp salt
3 Tbs dried onion (i didn't have any and used about 1 Tbs onion powder)
1 Tbs curry powder
1/2 tsp garlic powder
1/2 cup dried apple pieces, cut into pieces
1 Tbs parsley

combine in sauce pan with 7 cups H2O. boil on high. cover and simmer on low 20-30 min.