Simple Family Food.

Marvelous Meatloaf.

2019-10-05T10:09:00.000-04:00

I've always loved to cook and one of my mom's favorite stories to tell centers on the premise that you can put anything into meatloaf. When she told 9-year old me this casual info, she must have been referring to the flexibility of spices, starches and sauces. However, I took her a bit too literal and added my favorite food… rainbow-colored, fruit-flavored, super crunchy Nerds candy. Yup, I served my parents and brother a hearty plate of candy-infused meatloaf. The bright speckles were a shock to all, but we managed through and still laugh about that fateful dinner. This recipe is a variation of my MIL's meatloaf, sans candy. I simplified the measurements and eliminated ingredients that most kitchens don't stock. This delicious dish is sure to warm your soul during cold months!

Whisk together:

2 Eggs
1 t. Salt
1/2 t. each:

Black Pepper
Chili Powder
Nutmeg Powder
Cumin

Pour into large bowl filled with:

3 lbs. Ground Meat mixture, (I use all Beef, 90/10 fat ratio)
1 medium Onion, chopped finely
1/2 c. each:

Brown Sugar
Italian Bread Crumbs
Oats

Gently mix well with hands, shape into 2 loafs and place each onto a foil lined baking dish, (9×13 works well, but use what you have and turn the foil edge up to create a lip to contain juices).

Using same bowl, whisk together the following sauce, then pour half of the sauce over each of the loafs:

1/2 c. Ketchup
1 t. Yellow Mustard
3 T. Brown Sugar
(Optional: add a few shakes of Worcestershire sauce to one loaf to create a more savory option.)

Cover each pan with foil, then bake at 350° for one hour. Uncover, check for done-ness, allow to rest for 10 minutes before serving.

Enjoy!

Serious Sloppy Joes.

2015-10-16T13:44:00.001-04:00

Sloppy Joes bring back childhood memories of competitive banter while playing Monopoly with family. I don't think I ever actually landed on Boardwalk, but would somehow end up with the valuable Park Place/Boardwalk combo every time. My homemade Sloppy Joes are tangy, sweet and oh-so delicious

Ingredients:

1 lb. ground beef (or turkey, if that's your thing)
Salt/pepper
1 teaspoon chopped garlic
1 teaspoon onion powder
1 cup ketchup
1/4 cup mustard
1/4 cup brown sugar
1 tablespoon Worcestershire sauce

Directions:

In large skillet, brown the meat over medium heat.
Add salt/pepper, garlic and onion powder: continue browning.
Add everything else, simmer for a few minutes.
Let cool for a few minutes to thicken.

Serve with whole-grain hamburger buns, sliced cheese, dijon mustard, pickles and mild banana pepper rings! Carrots and Dip complete this healthy picnic meal.

Enjoy!

French Onion Sausage Casserole.

2015-06-22T15:48:00.000-04:00

Y'all, I love this recipe. It has evolved from various recipes for sausage gravy and stroganoff to become a delicious pantry-recipe, so you can easily keep these ingredients in your freezer & pantry and have a yummy meal when your fridge is bare! Next time, I will add mushrooms and post that recipe- but this is what I just made and its awesome!

Ingredients:

Half bag of egg noodles
2 T. EVOO
2 small/medium Onions, chopped
salt/pepper
Tube/sleeve Bob Evans Maple Pork Breakfast Sausage
1/2 cup AP Flour
Can of Campbell's French Onion Condensed Soup
2 or 3 dashes Worcestershire Sauce
Half bag of white shredded cheese, (Swiss or mozzeralla)
Optional Hot Sauce, Sriracha and Sour Cream for toppings

Directions:

Bring large pot of salted water to boil, cook noodles according to package. (I cook entire bag and let kiddos eat leftover noodles with butter.)
Preheat large skillet, add oil, wait 90 seconds, add onions, salt/pepper and cook until browned.
Move onions to one side of skillet, add Sauage and cook until browned- mixing with onions once meat has begun to darked.
Once everything is browned, slowly stir in the flour and cook for 2 minutes.
Then stir in the soup, one can of water and 2-3 dashes Worcestershire sauce.
Once it looks delicious and warm, stir in the half bag of cooked noodles, top with shredded cheese and enjoy!

Crock-Pot Skinny Spinach Artichoke Dip.

2015-02-17T08:59:00.000-05:00

This is, without a doubt, one of my favorite recipes. Super easy and people are disappointed if it is not served at our parties! The morning of a party, I start this recipe by letting my crock-pot warm, then brown the onions in it, then add the rest of the ingredients in layers, then stir! By the party-time, it is warm and delicious.

Here is a link to the original recipe, which I have modified to make even easier, skinnier and crock-pot-able!

Ingredients:

1 Tablespoon Olive oil
Small white onion, chopped
13.75 oz Reese Artichoke Hearts 6-8, 14-Ounce Cans (Pack of 12) , drained & chopped
10 oz frozen chopped spinach, thawed and squeezed
1 clove garlic, chopped
1/2 cup fat free Greek yogurt or cottage cheese
1/2 cup sour cream
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
salt and pepper to taste

Directions:

Turn on Crock-Pot SCR300SS 3-Quart Round Manual Slow Cooker to high, add olive oil.
Chop your onion, salt and pepper it, then put onion in Crock-Pot after oil has had a few minutes to warm.
Let it brown, stir infrequently.
In an hour or so, stir onions then layer the drained/chopped artichokes & spinach on top, (add salt/pepper, don't stir).
In another hour or so, stir to mix ingredients and lower heat.
Then layer garlic, Greek yogurt or cottage cheese, sour cream, parm cheese and top with mozz cheese (don't stir).
In another hour or so, stir it all together with an immersion blender; this will create a beautiful smooth texture.
Serve with fresh veggies or Stacy's Pita Chips or whatever snacks you have one hand.
Enjoy!

Hubbuard Bub

2014-12-19T17:39:00.001-05:00

Ham bone, boullion
onion
celery
carrots

Slow simmer 4 hours

Last 30-60 minutes, add chopped potatoes
check carrots, pull out if soggy/done

Pull stuff out
Thicken broth w/milk, flour, maybe sour cream

add:
2 can green beans
2 can wax beans
3 or 4 potatoes
ham
medium onion
4 stalk celery

Skinny Spinach Artichoke Dip

2013-05-02T12:36:00.000-04:00

My version of this recipe.

Ingredients:

14 oz. can artichoke hearts packed in water, drained
10 oz. frozen spinach, thawed and squeezed
Handful or 2, chopped mushrooms (I use the stems leftover after I have prepped mushroom caps for veggie tray)
1/2 a white onion, chopped
2 cloves garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano (optional)
4 oz shredded part skim mozzarella cheese
salt and fresh pepper to taste

Directions:

Chop the artichoke hearts, garlic and onion.
Combine all the ingredients in a small crockpot.
Turn on... let cook.
Serve with pita chips and/or tortilla chips.

Chicken Enchiladas.

2012-07-30T13:25:00.002-04:00

Freshman year of college is adventurous and life-changing. I met new friends from here, there, over yonder, over seas, and everywhere in between. Kylee introduced me to Enchiladas with her delicious, creamy recipe. She would host dinner nights and serve these to our crew and one time, this crazy chick had been hanging out with us and pretended someone was stalking her and we got so scared, thinking they were outside! It was all a big, strange joke (farce, lie) and we stopped hanging out with her. Kylee and I continue to be friends and I've tweaked her recipe a bit, but it continues to be my go-to "Take to a Friend" dish and is always loved by friends and family.

As always, these ingredients are guidelines. I have made the sauce using packages of the dried enchilada mix (following their instructions to make sauce), or used large cans of cream/soup… sometimes I add garlic or a splash of wine. Whatever is handy.

Ingredients:

2 or 3 lbs. Chicken - cooked and shredded
2 bags of Shredded Cheddar Cheese
2 packages of Tortilla Shells
1 large onion, chopped
2 cans Old El Paso Enchilada Sauce (28oz)
2 cans Cream of Mushroom or Celery soup
1 can Cream of Chicken soup
2 small cans diced Green Chilies, undrained
My Favorite Optional Add-Ins:

Rice
Black beans
Shredded/matchstick carrots

Directions:

Cook and shred chicken.
Warm olive oil in large sauce pan, sauté onion.
Whisk in Enchilada sauce and cans of soup.
Simmer.
Season as desired, adding diced green chilies.
Coat bottom and sides of 2 large casserole pans with sauce. (This prevents enchiladas from sticking and/or drying out)
Fill and roll enchiladas (TIP: Make an assembly line of your ingredients then use your hands to grab the ingredients!)

Layer Ingredients:

Mixture of Rice, Chicken, Cheese and Enchilada Sauce
Beans
Carrots
Additional Sauce

Place seam-side down in pans, tightly next to each other.
Cover with enchilada sauce- making sure to extend all the way to edges and between the enchiladas.
Top with a few handfuls of cheese.
Bake at 325 for 45 minutes.
Top with more cheese; serve with additional sauce and sour cream, if desired.

Enjoy!

Monte’s Banana Bars

2012-05-26T12:32:00.002-04:00

History: this recipe was given to me by Monte, who went to iMom meetings with me, circa 2012. She developed the recipe in order to use aging bananas for a shop at which she used to bake. The bars are so good that they became a popular menu item!

Chef's Notes: This recipe is for a half-sheet pan, which is 12" x 16" x1" deep. If you don't happen to have one of those, you could use a 9 x 13,though it will be deeper (more like cake than bars) and you'll have enoughbatter for some cupcakes too. It will still be delish though! But actually Irecommend you go get a half sheet pan--they are so useful for cookies, roastingveg, and about a million other things I can't think of right now. Also, I use parchmentpaper to line the pan, and I highly recommend this as well, for all yourbaking. I still grease (spray) the edges, and if you don't have parchmentyou'll want to grease the whole thing well.

Full-Size Half Size

3 cups sugar

1 cup butter, unsalted and room temp

2 cups sour cream

4 eggs

6 mashed bananas

1 Tbsp vanilla extract

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons salt

1.5 cups sugar

.5 cup butter, unsalted and room temp

1 cup sour cream

2 eggs

3 mashed bananas

.5 Tbsp vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoons salt

Preheat oven to 350 and get pan ready.

Cream sugar and butter.

Add sour cream, eggs (one at a time) and vanilla, until thoroughly mixed.

Add mashed bananas.

Stir together flour, soda and salt, then stir in to batter gently, just until incorporated.

Spread in the pan.
Bake until the cake springs back when touched and a toothpick comes out clean,
(about 30 minutes in my oven for the half sheet pan; longer for the 9 x 13, shorter for cupcakes.)

Let cool completely (in the pan is fine, especially if you plan to serve it from the pan.)

Full-Size Half Size

6 oz cream cheese, softened 6 oz butter, softened 1/8 cup sour cream 4 cups powdered sugar (a little over a pound) 2 teaspoons vanilla	3 oz cream cheese, softened 3 oz butter, softened 1/16 cup sour cream 2 cups powdered sugar 1 teaspoon vanilla
Cream until smooth. Spread on cake, let chill overnight.

Full-Size serves 24-30, depending onhow big you cut the pieces.

Homemade Chili Cheese Hamburger Helper

2012-05-24T12:13:00.001-04:00

Ingredients:

· 1 pound ground beef

· 1 cup hot water

· 2 cups milk

· 1.5 cups elbow macaroni

· 1 tablespoon corn starch

· 1 tablespoon chili powder

· 1 teaspoon garlic powder

· 1 teaspoon salt

· 1 teaspoon sugar

· 1/2 teaspoon paprika

· 1 cup cheddar cheese, shredded

Directions:

1. Brown ground beef in a large skillet; drain.

2. Mix dry ingredients together in small bowl.

3. Add hot water and milk to the meat.

4. Add the uncooked pasta and pre-mixed dry ingredients.

5. Bring to a boil.

6. Cover and simmer on low about 12 minutes, stirring occasionally, until pasta is tender.

7. In the last few minutes of cook time, stir in the cheese; cover the pot again for the final few minutes of cook time.

8. When the pasta is tender and the cheese is melted, turn off heat and uncover.

9. Let mixture stand, uncovered, about five minutes. It will continue to thicken as it stands.

Homemade Hamburger Helper Variations

Chili Mac: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups elbow macaroni, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup cheddar or jack cheese, shredded, near the end.
Lasagna: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups either lasagna broken into small pieces or small egg noodles, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup mozzarella, shredded, near the end, then sprinkle the top with parmesan cheese during the 5-minute standing period.
Cheesy Beef Taco: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 cup rice, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end, then top with another 1/2 cup cheddar plus 1 cup of Fritos during the 5-minute standing period.
Beef Stroganoff: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper with an add-in of 1 cup sliced fresh mushrooms.
Potato Stroganoff: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups very thinly sliced or diced potatoes, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper with an add-in of 1 cup sliced fresh mushrooms.
Salisbury: Using 1 pound ground beef, 1 cup hot water and 2 cups milk, 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon pepper, and a dash of Worcestershire sauce.
Cheesy Italian Shells: Using 1 pound ground beef, 3/4 cup hot water and 2 cups milk, 1 1/2 cups small pasta shells, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar, shredded, near the end.
Cheesy Jambalaya: Using 1 pound ground beef, 3/4 cup hot water and 2 cups milk, 1 cup rice, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons chili powder, 1 teaspoon basil, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end.
Cheeseburger Macaroni: Using 1 pound ground beef, 1 cup hot water and 2 cups milk, 1 1/2 cups elbow macaroni, prepare a sauce packet including 1 tablespoon corn starch, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1 cup cheddar cheese, shredded, near the end. (You can toss a 1/2 cup cheddar on top at the end, too, if you want. We’re going for cheesy here!)

Brunch Casserole

2012-04-02T20:24:00.000-04:00

Ingredients:

8 slices of whole-grain bread
¾ c. of melted butter
2 c. of cubed ham or bacon
2 c. of chopped, cooked vegetables (broccoli, onion, red/green, etc.)
2 c. shredded Cheddar cheese
4 eggs
2 c. of milk
1 tsp. of salt
½ tsp. of pepper

Directions:

Cube bread, toss with melted butter inside a 9x13 inch dish.
Layer ingredients in the following order:

Half of the bread cubes
Half of the shredded cheese
Half of the vegetables
All of the meat

Then layer:

Remaining vegetables
Remaining cheese
Remaining bread cubes

Whisk eggs and milk with seasonings.
Pour over all of the layers.
Refrigerate overnight or for at least 2 hours.
Bake at 350° for 1 hour until fluffy and brown.

Enjoy!

Baked S'mores Bars

2011-12-12T14:42:00.001-05:00

I found this recipe on Pinterest, but she found it on Baking Bites. You can use whatever variety of chocolate you prefer!

Ingredients:

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (4 oz.) chocolate bars (e.g. Hershey’s Special Dark or Milk Chocolate)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

Preheat oven to 350°F.
Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread marshmallow fluff evenly over the chocolate layer.
Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
Enjoy!

Makes 16 cookie bars.

The Simplest and Best Shrimp Dish

2011-07-18T17:04:00.004-04:00

http://shine.yahoo.com/channel/food/mark-bittman-on-shine-simplest-and-best-shrimp-dish-2511568/print

Ingredients:

1/3 cup extra virgin olive oil, or more as needed
3 or 4 big cloves garlic, cut into slivers
About 11/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried
Salt and freshly ground black pepper
1 teaspoon ground cumin
11/2 teaspoons hot paprika
Chopped fresh parsley leaves for garnish

Directions:

1. Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.

2. Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5 to 10 minutes. Garnish and serve immediately.

Garden Club Chicken Casserole

2011-07-09T19:24:00.000-04:00

Ingredients:

2 cups cut up cooked chicken (breast)
2 cups chopped celery sauteed in butter
1 can cream of chicken soup
1 1/2 cup mayonnaise
1 T instant minced onion
1/2 tsp salt
1/4 tsp pepper
2 cups cooked rice (1 2/3 cup raw)

Topping

1 c crushed cornflakes
1/2 c slivered almonds
2T melted butter

Directions:

Mix casserole and place in 9 X 13 pan. Mix topping and place on top.
Bake in preheated oven at 350 degrees for 40 minutes.

Baked Spinach and Pea Risotto

2011-06-26T16:15:00.001-04:00

My version of this recipe from Real Simple is always yummy and great for guests! I double the recipe and use a large cast iron skillet to saute and bake. Make sure to get high quality broth or use french onion soup!

Ingredients

2 Tablespoons Butter
1 Sweet White Onion, chopped
Salt and Pepper
1/2 cup Dry White Wine
3 cups vegetable or chicken broth
1 cup Arborio rice
1 cup frozen peas
4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
1/4 cup grated Parmesan (1 ounce), plus more for serving

Directions

Preheat oven to 400° F.
Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes.
Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
Add the broth and rice and bring to a boil.
Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to ¼ cup hot water. Sprinkle with additional Parmesan before serving.

Noma's Ramen Noodle Salad

2011-06-03T12:44:00.000-04:00

Veggies:

1 bag of coleslaw mix, chop it again if desired
1/3 bag pea pods, finely sliced
4 green onions, chopped or finely sliced
1 c celery, chopped or finely sliced

Crunchies:

2 pkg Ramen Noodles, broken (do not use seasoning packet)
1/2 c sunflower seeds
1/2 c slivered almonds
Veg oil

Dressing:

1/2 c vegetable oil
1/2 c sugar
1/4 c vinegar
2 tsp soy sauce

Combine slaw, pea pods, onions and celery in bowl and set aside. Brown noodles, seeds and almonds in oil and cool. Mix oil, sugar and vinegar in small saucepan. Let boil for 1 minute. Remove from heat and add soy sauce. Cool.

Combine all ingredients except dressing. Before serving add ½ of the dressing and mix well. Add more dressing if desired. (Some like it very moist)

Note: like most salads you can customize to your taste:

chop a head of cabbage instead of buying the already chopped bag (probably less expensive)
use broccoli slaw instead of cabbage
1/2 broccoli slaw and 1/2 cabbage slaw (my fav combo)
increase/decrease celery or pea pods or green onions
add chopped carrots
sliced almonds instead of slivered, or put some of both in
sesame seeds instead of sunflower seeds

There are many versions of this on the web, most do not have the same dressing which is the best part!

Edie's Pink Fruit Dip

2011-04-20T18:28:00.001-04:00

1 large jar marshmallow creme (7 oz.)
2 pkgs. creme cheese (16 oz.) (room temperature)
2 tablespoons Cool whip
1 teaspoon Jello (Strawberry or raspberry) (may add more)

Mix together w/ hand blender. Refrigerate.
Serve with fruit, including strawberries!

Cape Cod Chopped Salad

2011-02-20T12:43:00.001-05:00

This is direct from Ina Garten, as seen in House Beautiful (or the Food Network site). I served it w/mac-n-cheese and Orange Roughy, baked at 375-degrees for 10 or 15 minutes, which I then drizzled w/melted-salted butter and served.

YUM!

Ingredients

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula (or baby spinach, which is more affordable)
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled

For the dressing:

3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice (1/2 an orange will work)
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

Crock-Pot Pot Roast Burgundy

2010-12-17T09:58:00.001-05:00

The winter season calls for hearty recipes... this is my version of my favorite pot roast recipe that is good enough to serve to guests! I double the sauce and freeze it so I can easily make it again!

Sauce:

2 clove garlic, minced
1/2 c. ketchup
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
2 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard/mustard-seed/mustard
1/2 c. water
1/2 c. burgundy wine
Optional: flour to thicken

Main:

3-4 lb. pot roast
2+ large white onions, sliced

Directions:

Mix the sauce in a food processor or large bowl. Set aside a cup or two of the sauce to be added at end to freshen up the flavor.
Salt & Pepper the roast & onions, place in crock pot.
Pour sauce over the roast.
Cook on low 8 hours.
Warm the left-over sauce in the microwave, thicken with flour if desired. (I make mine really thick because it will dissipate once added to the other liquid. The warmth of the liquid will activate the flour; mixing it outside the crock-pot will eliminate clumps.)
Pour in crock-pot, stir. Optional simmering.
Enjoy!

Options:

For last 6 hours of cooking time, add other veggies such as 1 pound of fresh mushrooms, 2 cubed potatoes, carrots or whatever sounds yummy.
Cube the meat prior to cooking.

Serving Ideas:

Your favorite mashed potatoes will be enhanced by the yummy gravy of this dish.
Egg noodles will bring out the sweetness of the sauce.

Breaded Dijon Pork Chops

2010-12-05T10:10:00.000-05:00

This simple recipe from Allrecipes.com will have everyone raving! (My modifications in parenthesis)

Ingredients

3/4 cup crushed saltine crackers (or bread crumbs)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage (or Italian seasoning)
3 tablespoons Dijon mustard
4 pork rib chops, approximately 1/2-inch thick
1/4 cup vegetable oil

Directions

Warm oil at medium heat in a large skillet.
On a small plate, combine the cracker crumbs, thyme, pepper and sage.
Spread mustard on both sides of pork chops.
Coat with crumb mixture.
In a large skillet, cook pork chops in oil over medium-high heat for 4-5 minutes on each side or until golden brown and juices run clear.

Grilled Tilapia with Mango Salsa

2010-06-12T11:21:00.006-04:00

This is my version of my go-to fish recipe for guests, from Allrecipes.com. The marinade is so good that the mango salsa is optional. (Serves 4 adults.)

Ingredients

1 cup olive oil
2 tablespoon lemon juice
2 tablespoon minced fresh parsley (or 1 teaspoon dried parsley)
2 clove garlic, minced
2 teaspoon dried basil
2 teaspoon ground black pepper
1 teaspoon salt
8 frozen tilapia fillets

Directions

Mix together marinade ingredients in a resealable plastic bag.
Add the tilapia fillets and coat with the marinade. Squeeze out excess air, seal the bag and marinate in the refrigerator for 1 hour.
Cook Fish:

Grill: Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the tilapia from the marinade and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Bake: Place filets on foil-lined glass or metal baking sheets. Cover with marinade and bake at 400° F for 20 minutes.

Optional Mango Salsa

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

Couscous & Fruit Salad

2010-06-03T14:04:00.002-04:00

I make this fruity couscous to serve at room temperature with blackberry chicken. I use the same vinegar and berries so the dishes match. This recipe is from Eating Well, (my notes are in parenthesis).

INGREDIENTS

2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon cider vinegar (or whatever you have)
2 teaspoons finely chopped shallots (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cooked whole-wheat couscous
1 cup chopped nectarine (I use frozen peaches)
1 cup mixed fresh berries, such as blackberries and strawberries
2 tablespoons toasted sliced almonds, (optional)

PREPARATION

Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.

Ham with Mango Glaze

2010-04-08T14:43:00.000-04:00

This easy mango glaze will dress any holiday ham up for the spring season! I poured the sauce over already cooked ham and served with wild grain rice... yum!

Ingredients:

2 ripe mangos, peeled, pitted and cubed
1/4 cup honey
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
3 pounds boneless ham

Instructions:
Preheat oven to 350°F. Place mangos, honey, lemon juice and spices in a blender or food processor; puree until smooth. Score the surface of the ham in a diamond pattern with a sharp knife and place in a shallow baking dish. Brush with some of the mango glaze. Bake for 1 hour, basting with glaze frequently. Slice ham and serve with any remaining glaze.

Blackberry Chicken

2010-04-08T14:40:00.001-04:00

This is my adaptation to a Taste of Home Recipe, using more berries and dried thyme because who has time for fresh thyme?

3 tablespoons plus 1 cup fresh blackberries, divided
1/2 cup reduced-sodium chicken broth, divided
2 tablespoons brown sugar
2 tablespoons rice wine vinegar (or whatever you have)
1 teaspoon olive oil
2 garlic cloves, minced
3/4 teaspoon paprika, divided
1/4 teaspoon ground cumin
6 boneless skinless chicken breast halves (5 ounces each)
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons flour

Instructions:

In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
Skim fat from pan drippings. In a small saucepan, combine flour and remaining broth until smooth. Gradually stir in drippings. Bring to a boil, season to taste; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.

Crab-Veggie-Mornay Pasta

2010-03-30T21:46:00.000-04:00

Cook 1/4 box of spaghetti noodles.

Melt 1.5 T butter in saucepan, add salt/pepper
Add 1.5 T flour, stir until combined, cook
Voila- you have a roux.

Warm 1 c. milk in microwave on 50% power
SLOWLY add to butter/flour, stirring frequently, cook until almost simmering
Voila- you have a béchamel sauce.

Add 1 or 2 c. shredded cheddar cheese and some garlic
Voila- you have a (pseudo) mornay sauce.

Add the noodles, combine and set aside.

In large skillet:

Warm few T. of olive oil
Saute 1/2 c. chopped onion, add salt- cook
Add bite-sized pieces of broccoli- cook
Add one package of imitation crab meat, cut into bite-sized pieces- cook
Add matchstick carrots & mushrooms, add salt- cook

Add the noodles and sauce to the large skillet, combine.

Voila- a cheesy, seafood pasta.

Mexi-Eggs

2010-03-17T22:27:00.001-04:00

Ingredients:

1 cup taco meat
5 eggs
3 slices of American cheese
good sprinkle of Tex-Mex seasoning
salt/pepper
salsa

Optional: onion, green bell peppers, mushroom

Instructions:

Warm meat in skillet
Add eggs, pre-scrambled in bowl
Sprinkle with seasoning, salt & pepper
When almost done, mix in cheese and salsa
When complete, top with salsa and optional dash of hot sauce