Kitchens are No Place for Playgroupies

Beef Sandwich with Hot Italian Giardinara

2008-05-21T16:37:00.004-05:00

Hi! It's me, Jennifer, you know... worst ever cooking blog maintainer ever! But here I am with a fabulous recipe. Forgive me for my absence!

I borrowed and adapted this recipe from a local pub/restaurant. Enjoy.

1. Beef, Options: sliced roast beef from the deli, leftover Italian Beef, grilled steak
(I'm purposely not putting an exact amount of beef, you can decide how much you want)

2. Hoagie rolls, toasted in the oven

3. Cheese, I use pepper jack, but since this is spicy, provolone or cheddar would also work well. Also, any other cheese you can think of.

4. Hot Italian Giardinara (found in the pickle aisle, follow the link if you don't know what giardinara is) You could get the regular giardinara if you don't like spicy. **shudders at the thought**

After the hoagie rolls are toasted, add cheese and put it back in the oven to melt slightly. Once the cheese is melted, add beef and giardinara mix. Eat. Gasp from the deliciousness. Make another sandwich since it was so good. Stuff yourself silly. Lather, rinse, repeat.

Pineapple Chicken Salad

2008-04-03T12:21:00.002-05:00

I found this recipe the other day and decided to try it. I changed it up a bit and came up with this version, which surely is better than than the original. At least I think so, anyway.

1 package of chicken breast tenderloins, boiled for 5 minutes (or until cooked), cooled, then shredded
1/4 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/3 cup plus 2 TB Mayonnaise
2 tsp Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, mostly drained, a little juice makes the chicken salad extra yummy.
Romaine lettuce leaves

Mix all the ingredients (except the romaine lettuce.) Chicken salad tastes better if made at least 4 hours ahead and best if made the night before. Serve in romaine lettuce leaf wraps.

Tasty and healthy. What more could you want!

Red Beans and Rice

2008-04-01T16:26:00.004-05:00

Every single recipe I have for red beans and rice serves like 750 people. It also takes 3 days to cook, which I plain just don't have time for. I experimented and pulled from these recipes to make a recipe that is more manageable (and serves about 4-6) and is slightly healthier.

1 package of turkey smoked sausage cut into 1 inch chunks (Eckridge is what I've used, but whatever will do splendidly. Also if you're not cutting calories, go for the beef smoked sausage.)
2 cans of red kidney beans (light or dark, I don't know if it makes a difference.)
1 green pepper, diced
2 celery stalks, diced
1/2 yellow or white onion, diced
1 clove of garlic, smashed, so that it can easily be retrieved when it's done cooking
1 bay leaf
2 TB of creole seasoning (I use Tony Chachere's)
1 tsp of Worcestershire
2 dashes Tabasco (optional)
brown rice (it's healthier than white rice...or so they say)

In a large skillet, over medium high heat, bring all the ingredients to a boil, reduce heat and simmer for 1 hour. Stir occasionally to make sure it's not sticking to the bottom. You can simmer even longer if needed. Remove the bay leaf and garlic clove before eating.

Serve over brown rice.

Breakfast Casserole Perfect for Easter! But Since I'm Late, It's Also Perfect ANYTIME!

2008-03-24T07:36:00.002-05:00

10 slices of bread with crusts cut off and cubed
1 lb hot pork sausage, cooked, drained, and crumbled (Sissies might want mild sausage)
1/2 C shredded cheddar
1/2 C shredded swiss cheese
1 small can mushrooms

Mix the above ingredients and place in a 9 X 13 pan.

6 beaten eggs
1 C milk
1 C light cream (I usually just add another cup of milk to save a little on the calories.)
1 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire sauce

Pour over the bread mixture. Cover and refrigerate overnight. Bake for 45 minutes at 350 degrees.

This Italian Beef Recipe is WAY Better

2008-03-17T13:41:00.003-05:00

So, hi! I know, it's been awhile since I posted. But I'm back with a much better Italian beef recipe than the other one I posted.

WAY better Italian Beef

4-5 Lb sirloin tip roast
1-2 pkgs zesty italian dressing mix
1 can beer
1/2 lb Italian sausage pieces
1 jar of mild pepperocinis OR pepper rings

Cook on low 8 hours or on high 4-5 hours.

I usually shred the beef and serve on sandwiches. I make this at least monthly, it's THAT good AND THAT easy.

Enchilada Lasagna

2008-01-14T20:20:00.000-06:00

1 1/2-2 pounds ground meat (or equivalent in shredded chicken, or textured tofu, sauteed mushrooms would work too)
18 soft corn tortillas, taco size (the small ones)
1 Large can (~28oz) Enchilada Sauce (I like Las Palmas red (good for kids, mild flavor) or green)
3 cups shredded cheese (Mexican blend works well, or you can use one smaller bag cheddar, one monterey jack)
1/4-1/2 red onion, chopped (optional)

Seasonings for the meat:
Use either a package of taco seasoning or

1/4 Cup Salsa (whatever you have in the fridge)
Hot sauce to taste (I like Tapatio, and use about 5 hearty shakes of the bottle)
Salt (shake a light covering over the pan)
Pepper (grind until you're happy)
Crushed/chopped garlic (optional, 1-2 cloves)
1/4-1/2 Cup water to dissolve salsa, etc. into the pan and meat

If you are going to cook chicken (2-3 large breasts or equivalent in dark/light meat) and then shred, add
1 can tomato sauce
and omit the water (don't use taco seasoning)

Brown/cook the meat, draining any excess liquid.

Preheat oven to 350F.

Grease or PAM the bottom and sides of a 9x13 baking dish.

Pour a bit of the enchilada sauce (ES) in the bottom to cover lightly.

Layer, overlapping, six tortillas into the bottom of the pan.
Apply a layer of meat for even coverage.
Top with an even layer of cheese to cover. (Insert sprinkling of onions here, if desired -- not so great with kids.)

Add six more tortillas, and cover with some of the ES, spreading out with the back of a large spoon (or spatula, whatevs).
Repeat meat and cheese layer.

Top with final six tortillas and remainder of enchilada sauce. Cover with a light layer of cheese (enough that it doesn't burn in the oven, but not so much that it's thick and goopy -- you want to see the edges of the tortillas and some sauce along the outside edges of the pan).

Bake for about 20 minutes (heated through) and the the dish is bubbling and cheese is melted.

Leftover meat and cheese can be used for taco night, burritos, etc.

You can do a version with black or pinto beans as part of the layers, but be careful that the layers don't get too thick, or you will overfill the pan.

Serve with [black beans and corn] Jennifer's Black Beans and Green Chiles and Mexican rice on the side.

Serves 6-12, depending on hunger, age/sex of guests, and pie slice size.

Let's all give VDog a hand for that tasty recipe! *a roar of applause from the crowd is heard*

1-2-3 Cookies

2008-01-14T20:17:00.001-06:00

Impostor Mom sent this recipe forever ago. I finally got these made and they are indeed delectable. And easy.

1 cup of oil
2 boxes of cake mix with pudding in the mix (I use a yellow cake mix or butter recipe)
3 eggs

Mix all ingredients together and add anything you want to flavor the cookies. (m&ms, chocolate chips, white chocolate and macadamia nuts, cinnamon chips, also makes great snickerdoodles) Roll the dough into 1 inch balls and place on a lined (I used Reynolds Release wrap) cookie sheet. The dough will be greasy and it will seem too greasy but its not, I promise. Bake in a preheated 350 degree oven for 11 minutes. Mmmmm so yummy.

Tuna Salad

2008-01-14T20:12:00.000-06:00

3/4 C fat free Italian Dressing
1 can cannellini beans (though any white beans will do)
1 can (6 oz) albacore tuna
1/2 C sliced green onions
1/2 c chopped red pepper

Mix all ingredients together and serve over a bed of lettuce.

Heather sent this recipe. She has served it at several past playgroups. This recipe is certainly NOT the reason our playgroup no longer exists!

Easy Broccoli Quiche

2008-01-14T20:09:00.001-06:00

This recipe is brought to you by Lisa from Sweet Home Alabama! Sorry it took me so long to post it, Lisa!

2 cups milk
4 eggs
¾ cup Bisquick
¼ cup butter, softened
1 cup Parmesan cheese
1 (10 ounce) package chopped frozen broccoli*, thawed and drained
1 cup cubed cooked ham*
8 ounces shredded cheddar* cheese

*I also like using Spinach and Bacon with Swiss Cheese
(you can be really creative and throw in whatever you like)

Preheat oven to 375 degrees
Lightly grease a 10 inch casserole dish
In a large bowl, beat together eggs, Bisquick, butter and Parmesan cheese. (Batter will be lumpy)
Stir in broccoli, ham and cheddar cheese.
Pour into casserole dish.
Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.
Enjoy!

This is definitely not figure friendly but good for breakfast or brunch on a cold day! I serve with fresh fruit to counter the richness of this dish.

Italian Beef

2008-01-14T20:02:00.000-06:00

1 Roast (Rump, Top round...whatever)
1 jar of Pepperocinis (mild if you don't want your guts to catch fire)
1/2 yellow onion, sliced

Put the roast in the crock pot. Pour the jar of pepperocinis over the roast. Cook on low for 8-9 hours or on high for 5-6 hours. When there is about an hour or two left of cooking time, add sliced onions.

Yes. That's really it.

And dayum is it ever good.

Better Than Green Bean Casserole Green Beans

2007-11-15T08:26:00.000-06:00

1 lb Fresh Green Beans, ends trimmed
4-6 slices of bacon
1/2 onion, diced
2 TB red wine vinegar (or more if you're like me and love vinegar. I usually do about 3-4 TB.)
1-2 TB sugar
Salt & pepper to taste

Boil the beans in lightly salted water for 20-25 minutes. While the beans are cooking, fry the bacon in a large skillet (not too crispy), reserve at least 2 TB of the bacon grease. Remove bacon and set aside to drain on paper towels. Allow the grease to cool a bit, then add the onion and cook until softened. Drain the green beans and add to the skillet. Chop the bacon and add to the beans and onions. Add vinegar and sugar. Cook for a 5 minutes. Add salt and pepper to taste.

Mmm, mmm, good.

Pink Salad

2007-11-12T19:56:00.000-06:00

This is my great-grandmother's recipe. We've had this delicious, creamy fruit salad at every Thanksgiving and Christmas since FOREVER.

1 can cherry pie filling
1 can mandarin oranges, drained
1 can crushed pineapple, drained
1 can Eagle Brand Condensed milk
1 carton whipped topping
2 C mini marshmallows
1/2 - 1 C chopped pecans (optional)

Mix and refrigerate overnight.

You can thank me later.

Sweet Potato Casserole

2007-11-08T18:34:00.000-06:00

Ever since discovering this delectable, almost dessert-like sweet potato casserole, it is a must-have at every Thanksgiving and Christmas feast.

3 C Sweet potatoes (5-6 fresh cooked or canned)(Stay the hell away from canned, though)
1 C Sugar
2 eggs
1/2 stick butter, softened (don't bother with silly margarine)
1/2 C milk
1 TB vanilla
1/2 tsp salt

Topping:
1 C brown sugar
1/3 C flour
1/2 stick butter, melted
1 C pecans, chopped

Preheat oven to 350 degrees. Mash the potatoes. Mix in remaining ingredients and beat well with a mixer. (There may be some bits of butter that don't get mixed in completely. It's okay. Don't panic. They'll melt during the baking process.) Pour into a greased casserole dish. Mix together the topping ingredients and spread over the sweet potato mixture. Bake 30-35 minutes.

I typically make two of these casseroles to feed 8-10 adults. These are just as tasty reheated with a turkey sandwich.

Blueberry Sauce

2007-10-30T11:54:00.000-05:00

Heather, almighty Queen of Shake-Shake, submitted this fabulous recipe that is fantastic on pancakes and waffles! Enjoy!

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Baked Beans...Please Eat in Small Doses for the Consideration of Those Around You

2007-10-29T07:40:00.000-05:00

3-4 Cans of baked beans (I use Bush's Country Style Baked beans, any will work, though.)
1/2 C of BBQ sauce (I use KC Masterpiece)
1/4 C of Louisiana Hot sauce, not to be confused with Tabasco!
1-2 dashes of Tabasco
3 TB of brown sugar
4 slices of cooked bacon, cut into bite-size pieces

In a crock pot, mix the ingredients and set to high for 3 hours, reduce to low for 1 hour. Serve.

Feeds a crowd.

Traditional Southern Shrimp Boil

2007-10-20T21:11:00.000-05:00

3-4 lbs of fresh shrimp
2 packages of Zatarain's shrimp boil
5 lbs of red potatoes, cut in half or quartered, depending on size
12 half ears of corn (we always use frozen)
2 packages smoked sausage cut into 3 inch pieces (we use 1 package of regular smoked sausage and 1 package of cajun smoked sausage, Conecuh brand)
Cocktail sauce

In a 5 gallon pot, fill about halfway full with water and bring to a boil. Add 1 seasoning pouch, add vegetables and sausage and cover. Cook until potatoes are done, approximately 10 minutes. Shut the heat off and remove the vegetables and sausage. Bring water back to a boil and add second seasoning pouch. Add shrimp and cook 3 minutes, shut off heat. Allow shrimp to soak for 5 minutes, covered. Pull shrimp out of water. Serve with cocktail sauce.

Serves 4-6 adults.

Related Recipes: Cocktail Sauce

Cocktail Sauce

2007-10-20T20:20:00.000-05:00

1/2 C Ketchup
3-4 TB Horseradish, or to taste
1 TB Worcestershire Sauce

Mix the above ingredients and serve with shrimp or seafood.

Related Recipes: Traditional Southern Shrimp Boil

Chicken Pot Pie

2007-10-14T14:09:00.000-05:00

Yet another delicious submission from Impostor Mom! This one is great, and could come in very handy next month with all those Thanksgiving leftovers!

2-3 chicken breasts, boiled and shredded (also works with turkey)
2 cans cream of chicken soup
1 cup chicken broth
1/2 bag frozen peas and carrots
1 cup bisquick
1 stick butter or margarine, melted
1 cup milk

Mix chicken, veggies, soup and broth together and pour into a non-stick sprayed casserole dish. Mix bisquick, butter and milk together and pour over chicken filling. Spread batter to the edge of the casserole. Bake in a preheated 375 degree oven for 35 minutes or until the top is brown. Serve, salt and pepper and enjoy!

Three Cheese Eggplant Bake

2007-10-12T07:34:00.000-05:00

1 medium to large eggplant
1/4 C Extra-Virgin Olive Oil
1 3/4 C Ricotta Cheese
1 1/2 C Mozzarella Cheese, shredded. 1/2 C reserved for topping
1/4 C Parmesan cheese
Salt and Pepper to taste
Marinara Sauce (see recipe)

Preheat oven to 350 degrees. Spray two cookie sheets with cooking spray. Cut skin off of eggplant and slice lengthwise into 1/8 inch strips. (Don't worry if you end up with short pieces of eggplant, you can combine these pieces together later.) Place the eggplant strips on cookie sheets and drizzle olive oil evenly over each piece. Salt and pepper to taste. Bake for 10 minutes, change positions of the cookie sheets (top to bottom/bottom to top shelf.) Bake an additional 5 minutes.

While the eggplant is baking, begin the marinara sauce and make the cheese filling. To make the filling, combine the ricotta, mozzarella, and parmesan cheeses.

Spray an 11 X 7 casserole dish with cooking spray. Place 2-3 TB of filling at the end of each eggplant slice and roll up. Combine the smaller eggplant slices to make longer strips if needed. Place each roll-up in casserole dish. Spoon marinara sauce over each. Sprinkle remaining 1/2 C of mozzarella cheese over casserole. Bake for 30 minutes or until bubbly.

Serves 2-6, depending on your side dish. If you serve with pasta (which I don't because of my carb-phobic husband), this dish goes further.

Related Recipes: Marinara Sauce

Jennifer's Marinara Sauce

2007-10-11T20:56:00.001-05:00

1 28 oz. can of name-brand* crushed tomatoes
1 garlic clove crushed
3 TB of Extra-virgin Olive Oil
1 tsp Oregano
1 tsp Basil
1/8 tsp pepper
1/8 tsp salt
1 TB Sugar

In a medium saucepan over medium low heat, cook the garlic clove in the olive oil just until the clove begins to brown. Remove from heat, remove the garlic clove, and allow the oil to cool. Once cool, add the remaining ingredients, cover and simmer over low heat until thoroughly heated.

*I use Hunts or Contandina. I have an aversion to generic tomato products, they seem much more acidic than the name brands.

Related Recipes: Three Cheese Eggplant Bake

Ovaltine Brownies

2007-10-04T14:17:00.000-05:00

This recipe makes me love Devan even more. Since MOST of you hadn't ever had Ovaltine, I was so excited when Devan posted this recipe on her blog. She gave me permission to post it here.

I'm vindicated! Mwa ha ha!!
**********

1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 tsp salt
1/2 c butter
1/2 cup flour
1 and 1/3 cup rich chocolate ovaltine
1/4 tsp baking powder

Mix sugar, eggs and vanilla. Cream with butter. Add dry ingredients until well blended. Grease pan (8x11) and bake at 350 for 35-40 minutes approximately. They have a yummy crusty top and sides, while the middle is squishy, chocolately goodness. I like to cut two, put ice cream in the middle and freeze for a short while.

They tend to get a little chewy around the edges while the middle is still soft, so the recipe isn't perfect, but still yummy.

Technorati Tags: brownie, Ovaltine

Spicy Honey-Glazed Chicken

2007-10-02T09:14:00.000-05:00

Another delicious contribution from Impostor Mom...This recipe reminded me of the sauce on the Asian Almond Shrimp at Zea.

1/4 cup honey
2 tbsp frozen OJ concentrate
2 cloves garlic, pressed
1/8 tsp red pepper flakes, more or less to taste
1 tbsp butter
1/2 tsp olive oil
6 boneless, skinless chicken breast halves
salt and pepper to taste
cilantro, chopped (optional*)
green onions, chopped (optional)
slivered almonds (optional)**

In a small bowl, combine honey, orange juice, garlic, and red pepper flakes. Set aside.

In a skillet, heat butter and oil over medium heat. Add chicken, salt and pepper to taste, and brown, about 4 minutes per side.

Add honey mixture to the skillet and cook, turning to throughly coat the chicken. Cook 2 more minutes or until sauce begins to thicken.

To serve, place chicken on plate, spoon sauce over the top and sprinkle with cilantro,green onions, and slivered almonds.

Serves 6

*My husband didn't like the cilantro, so I suppose it's optional. I liked it MUCH better WITH the cilantro.
**I added slivered almonds to the original recipe.
***I'm going to try this sauce with grilled shrimp.

Technorati Tags: recipe, chicken, spicy, easy recipe, zea restaurant, cilantro

Taco Bake

2007-09-27T07:14:00.000-05:00

1 lb. of ground beef or turkey
1 can of Condensed tomato soup OR 1 can of red enchilada sauce*
1 C of salsa
1/2 C of milk
6 flour tortillas or 8 corn-tortillas** cut into 1 inch pieces
2 C of shredded cheddar or Mexican blend cheese (reserve about 1/2 C for sprinkling on top of casserole)
chopped onion to taste
Optional add ins: chopped black olives, chopped green chilies, drained black beans, chopped jalapenos.

Preheat oven to 400 degrees. Cook meat and onions together in a skillet. Add remaining ingredients, then spoon into a 2 pt. shallow baking dish. Bake for 30 minutes. Add reserved cheese, bake another 5 minutes or until cheese is melted. Serve with sour cream.

*I prefer this recipe with enchilada sauce.
**I think the corn tortillas are better in this recipe.

Technorati tags: Easy Recipe, Main Dish, Mexican, recipe

Impostor Mom's Mama's Roast Beef

2007-09-22T21:16:00.000-05:00

Impostor Mom submitted this spectacular recipe. It's especially wonderful since it requires the crock pot and cooking with my crock pot makes me happier than you can imagine. The remaining half of the bottle of red wine also made me happier than you can imagine.

1 Beef Roast (Any cut, as big as you need for your family)
1 can cream of mushroom soup
1 pack onion soup mix
1/2 bottle of red wine

Place Roast in a crock pot. Mix onion soup mix and cream of mushroom soup. Spread on top of Roast. Pour wine in crock pot until it is just about at the top of the roast. Cook for 8-10 hours.

Note from Impostor Mom: I use the leftover roast beef for hash. That's roast beef, potatoes and onions cooked on the stove in oil. I use whatever onions and potatoes I have on hand and sometimes I throw in some mushrooms. You have to lay out the mixture on paper towels when its done cooking to let the grease drain off or it's really greasy. We eat it with ketchup on it. The other meal is using the gravy. I put the gravy, another can of cream of mushroom soup, mushrooms, and some more red wine in the crock pot with beef stew meat. I let that cook all day and when I get home I make egg noodles. About 1/2 an hour before dinner I stir an entire container of sour cream into the meat mixture then stir the egg noodles in with the beef in the crock pot. That's my beef stroganoff.

Technorati Tags: Roast, Crock Pot, Easy Recipe, Slow Cooker

Hank & Willie's Triple Chocolate Brownies

2007-09-17T19:46:00.000-05:00

This recipe was submitted by Anna from Hank & Willie. I made it twice this weekend just to be sure that it was as delicious as I thought. Both times confirmed Anna's description as being the best brownies EVAH!

I've included all of Anna's parenthetical asides...

1 stick butter, unsalted
3 ounces unsweetened chocolate (I like Ghiradelli or Valhrona best, but Baker's works too)
1 cup dark brown sugar, loosely packed
1 teaspoon pure vanilla extract
1 large eggs, well beaten
1 tiny dash cinnamon, preferably Penzy's Chinese cassia* (not too much!)
1 dash salt (not too much!)
1 Tablespoon unsweetened cocoa powder
1/2 cup (scant)** unbleached white flour
1 cup Ghiradelli semi-sweet chocolate chips

Preheat over to 350 and butter a glass 8 x 8 or 9 x 9 pan before you start.

Melt chocolate and butter together over a low heat, remove from heat, let cool for 3-5 minutes. Add vanilla and sugar, mix well. Add beaten eggs, mix well. Add cinnamon, salt, cocoa powder and flour, mix well, then mix in chocolate chips and pour into prepared pan.

This next part is VERY important. If you like them the way I do, almost like a flourless chocolate cake, set your timer for 18 minutes. And remember, use a glass pan. The difference between 18 and 20 minutes is huge to these delicate chocolate darlings, and I find this recipe to be at its best at 18 minutes, EVEN if your knife check reveals a little gooeyness in the center (It will continue to cook when you take it out, and it won't be gooey when it cools.) You'll get to know how your oven responds to this recipe, but I would be surprised if you would want them to bake more than 19 minutes, and maybe even as little as 17 minutes. When they bake too long, they get a bit dry, since it is such a dense recipe. Oh, and it doubles quite well, I can report.

*I didn't have any fancy cinnamon. My brownies still turned out fantastic.
**Scant means "not quite." I didn't know this and had to look it up.

Technorati Tags: brownies, chocolate, dessert, baking, recipe