Sisters who love to cook

Menu:2/17-2/23

2013-02-15T14:30:00.002-05:00

Sunday: Chicken sausage gumbo
Monday: Beef with snow peas
Tuesday: Monterey chicken
Wednesday: Grilled tuscan pork chops
Thursday: Pepperoni chicken
Friday: Broiled parmesan tilapia
Saturday: Boeuf Bourguignon

Menu: 2/10- 2/16

2013-02-10T19:25:00.000-05:00

Sunday: Easy korean beef lettuce wraps with carrots and bean sprouts
Monday: Garlic basil chicken with steamed broccoli and onion potatoes
Tuesday: Rockin Italian Meatloaf, mashed potatoes and corn
Wednesday: Chicken fried rice
Thursday: Caramelized scallops and Restaurant style filet mignon with Crispy cracked potatoes
Friday: Chicken with rosemary Dijon sauce and roasted asparagus
Saturday: Turkey burgers

Menu: 2/3 - 2/9

2013-02-05T15:46:00.000-05:00

Sunday: Beef Roast with this seasoning
Monday: Baked Salmon with Couscous and green beans
Tuesday: French dip sandwiches and boiled potatoes
Wednesday: Chicken tacos with Mexican rice (try using jasmine rice instead of regular!)
Thursday: Pork Spare Ribs with coleslaw and mac n cheese
Friday: Homemade pizza
Saturday: Stuffed cabbage casserole

Menu: 1/13-1/19

2013-01-10T09:55:00.001-05:00

HELLLOOOOOOOO!!!!!!!!!!!!!!

I know it is has been WAY TO LONG. But we are here now and are determined to stay! So this is what we are serving this next week!

Sunday: Sour Cream Noodle Bake and rolls
Monday: Broiled Parmesan Tilapia, steamed green beans, and baked potato
Tuesday: Marinated Flank Steak, salad, corn, and pasta-roni
Wednesday: Sloppy Joes and french fries
Thursday: Creamy chicken taquitos, rice, and corn
Friday: Pizza
Saturday: Spaghetti

Menu 7/15-7/21

2012-07-16T14:06:00.003-04:00

Sunday: Pizza

Monday: Ginger beef stir fry

Tuesday: Chicken rollatini with prosciutto

Wednesday: Chicken and veggie stir-fry

Thursday: Calzones

Friday: Beef Shoulder-Tip Roast

Saturday: Shepherd's Pie with leftover tip roast

Kalyn's Stuffed Cabbage Casserole

2012-07-11T11:17:00.003-04:00

Growing up we use to LOVE having Gołąbki (a traditional polish dish made with boiled cabbage leaves wrapped around a ground meat mixture of onion, peppers, and rice with a tomato sauce on-top). They were always best the next day. Now that it is my turn to make them, I can't seem to have the time or patience to do all that work. I found this recipe from Skinnytaste.com Kalyn's stuffed cabbage casserole. I knew I just had to try it and it was awesome! No it isn't exactly the same, just like if you were to make Grandma Darga's pb&j with the same ingredients at home it still doesn't taste just like hers. But this was a very close second plus a lot healthier. This is a great meal to make into a freezer meal to have on hand. I bet this would be good with some leftover summer veggies from the garden.

Brown 1lb of ground beef (could use turkey or a combination) on medium heat in a 12inch skillet.
When almost completely brown, add a large onion, chopped, and 3 cloves of garlic, minced.
Cook until translucent.
Then add dried thyme, paprika, diced tomatoes with juices, tomato sauce and 1/4 cup water.
Simmer until thickend (about 15 min).
Add cooked rice and stir to combine.

While the meat mixture is browning, cut up 1 large head of cabbage into 1 inch chunks and removing the core and wilted outer leaves.
In another large saute pan on medium heat, add 1 tblsp olive oil and cut up cabbage leaves. Cook until the cabbage has wilted and half way cooked (tender). Turning the leaves frequently and season with salt and pepper.

In a greased 9x13 pan layer cabbage then meat with rice mixture. Cover tightly with foil. Bake at 350°F for 40 min.
If adding cheese, take foil off and add 2 cups shredded mozzarella cheese and bake additional 20 min or until cheese is melted.

Kalyn's Stuffed Cabbage Casserole

Recipe modified from Skinnytaste

Ingredients:

1 1/2 tblsp Olive Oil, divided
1 lb Ground Beef, or Turkey, or combination or beef and pork
1 large Onion, diced
3 cloves Garlic, minced
1/2 tsp dried Thyme
1 tsp Paprika
Salt and Pepper to taste
1 large head of cabbage
1 can (14.5 oz) petite diced tomatoes with juice
1 can (15 oz) tomato sauce
1/4 cup water
2 cups cooked rice (white or brown)
(Optional) 2 cups shredded mozzarella cheese

Directions:
1) Preheat oven to 350°F. Grease a 9x13 casserole pan.

2) Heat a 12inch skillet on medium heat and add ground meat.

3) Once meat has started to cook,push meat over to one side and add 1/2 tblsp olive oil and cook onion and garlic until translucent. Then add seasonings,diced tomatoes, tomato sauce, and water. Simmer until thickened. (15min)

4) While meat is browning, in a large skillet on medium heat, add cut up cabbage and cook until half way tender. Turn frequently and season with salt and pepper to taste.

5) Once the meat mixture has thickened add rice and stir until combined.

6) Layer casserole pan with half of the cabbage, then a layer of meat/rice, repeat. Cover with foil and bake for 40 min. (If adding cheese, after baking for 40 min, remove foil and add cheese, bake additional 20 min or until melted and slightly brown on top.

7) Serve warm.

Menu 7/8-7/14

2012-07-10T13:37:00.000-04:00

Sunday: Brisket
Monday: Breakfast For Dinner!
Tuesday: Stuffed cabbage casserole
Wednesday: Rosemary ranch chicken kabobs
Thursday: Perfect homemade pizza
Friday: Grilled Chicken
Saturday: Guisada latin beef stew

Far too long!

2012-01-15T04:27:00.002-05:00

Its been far too long since we have posted anything on here. Lets just say I had trouble signing on and my battery on my laptop is beeping at me.

I have been working on freezer meals with my friends the past few months. I will share some of the recipes. I haven't taken pics so you will just get the recipes. I really enjoy my day of cooking with the girls and coming home with a freezer full of meals :)

Stay tuned...

sugar cookies

2011-08-11T16:20:00.001-04:00

Tuxedo Cake

2011-07-11T16:12:00.003-04:00

You just can't go wrong with Chocolate buttermilk cake, Whipped frosting, chocolate ganache, and strawberries!

We got this fantastic recipe from Annie at Annies-eats. PLEASEEE go check it out. It may look intimidating to make your own from scratch chocolate cake. But trust us. IT.IS.SO.GOOD!

fruit salsa

2011-07-11T15:48:00.003-04:00

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grilled steak marianade

2011-07-11T15:44:00.004-04:00

Are you hungry yet? Are you itching for some yummy summer grilling?

Best Steak Marinade in Existence

from Allrecipes.com

In blender, mix:

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tbs garlic powder

3 tbs dried basil

1 1/2 tbs dried parsley

1 tsp ground black pepper

Optional:

1/4 tsp hot pepper sauce

1 clove minced garlic

Pour over meat. Cover and refrigerate for minimum 1hr (overnight is best)

Grill meat to liking.

Enjoy!!!

Rosemary Ranch Chicken Marinade

2011-07-11T15:40:00.014-04:00

This is my new favorite marinade that Meredith found. I've made it for all my recent events. Everyone loves it. The chicken is so moist and flavorful. I used it for marinading the chicken and the veggies when I make Kabobs. If you are doing both, I would double the marinade.

Rosemary Ranch Chicken Marinade for Kabobs
adapted from realmomkitchen

1/2 cup olive oil
1/2 cup homemade ranch dressing (hidden valley recipe)
3 Tablespoon Worcestershire sauce
1 teaspoon dried rosemary or a fresh sprigs chopped
2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon white sugar

5 boneless skinless chicken breast halves – if making Kabobs-cut into cubes

Other Items for Kabobs- cube each item so it is skewerable

Fresh pineapple- cubed/chunked
cherry tomatoes- washed
canned whole potatoes

green/red/orange/yellow peppers- cubed/chunked

onions- cubed/chunked

Mushrooms- washed

Directions:

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. If you are making Kabobs then make 2 bowls- One for chicken and one for veggies. Equally pour marinade over each bowl or Ziploc bag. Stir to coat with the marinade or move the bag around to cover the food. Cover and refrigerate for 30 minutes or longer.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Thread like veggies on skewers.You can baste with the veggie marinade. DO NOT use the chicken marinade for basting.
Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear or the veggies are cooked.

Dirt Cake

2011-07-11T12:50:00.002-04:00

Its been so hot out lately that some nice cold and creamy dirt cake sounded so yummy. I misplaced my bag of gummy worms so I added some mini chocolate chips instead. After I had the cake assembled, I found the bag of worms on the counter. Guess the boys will enjoy them another day.

Mostaccioli/ Mrs. Taylors Goulash

2011-07-11T10:14:00.001-04:00

Let me start saying it was hard for me to make this dish. First, I normally make it for a crowd. I've never made it for just the 4 of us. My normal shopping consists of Sams club where I get the peppers, onions, meat, cheese, spaghetti sauce and sour cream in big portions so bare with me as I make this in smaller portions.

I got this recipe from my moms neighbor. She calls it Goulash but its what I consider mostaccoili. I love her goulash and the mostaccioli at Billy’s Tip ‘n Inn. So, I combined the two.

Ingredients

1lb Ground Turkey or Beef
1lb Bulk Ground Italian Sausage
1 lb sour cream
1 jar spaghetti sauce
1 box of penne or ziti noodles
a few small baby carrots chopped (adds sweetness)
1 chopped onion
1 piece of celery chopped
1 pepper chopped- red or green
Mozzarella cheese ( I like the big bag of stuff at Sams)

Brown together the Turkey, Italian Sausage, peppers, carrots, celery and onions. Drain the grease then add the Spaghetti sauce. In a separate pot- boil the water and cook the noodles. Keep the noodles and meat SEPARATE!

Preheat oven to 350 degrees. Layer in a 9x13 pan with some of the noodles, then meat sauce then a few dollops of sour cream all over. Repeat with the noodles, meat sauce and sour cream until you have used everything up. Then top it with that delicious Mozzarella Cheese and Parmesan if you have it. Cover with foil then bake for 45 min to 1 hour. At the end remove the foil and bake till the cheese gets a little "kissed" on the top from from the heat about 15min.

Enjoy! Serve with garlic bread and a salad.

Honey-Lime Taquitos

2011-07-11T10:07:00.012-04:00

Baked Honey-Lime Chicken Taquitos
from sweettreatsandmore

makes about 12 taquitos

12 flour or corn tortillas
2 cups cooked and shredded chicken
1/2 cup shredded cheddar or pepper jack cheese

Cooking Spray
Kosher Salt

Honey-Lime Sauce:

2 limes juiced
1/3 cup honey
1/2 teaspoon cumin
1/2 teaspoon garlic
3 tablespoons sour cream

Preheat oven to 425.

In a small bowl whisk together the juice of 2-3 limes, honey, cumin, garlic, and sour cream. In another bowl pour the honey-lime sauce over the shredded chicken. Let it marinade for 20-30 minutes.

Mix the cheese in with the chicken mix, and add a dash of salt and pepper.

Place a damp paper towel over one corn tortilla and microwave for 20-30 seconds, until the tortilla is soft and moist, and doesn't crack when you roll it.

Place a spoonful of chicken on one end of the corn tortilla and roll it up tightly. Repeat until all corn tortillas are rolled. Place the taquito seam-side down on a lightly greased baking sheet. Lay taquitos next to each other, but not touching. Spray a little cooking spray over the tops of the taquitos and sprinkle with kosher salt.

Bake at 425 degrees for 15-20 minutes.

Matt's Salsa

2011-06-21T09:50:00.012-04:00

From Sisters who love to cook

1 can (28 Ounce) Whole Tomatoes With Juice
1 can (28 Ounce) Stewed Tomatoes (Remove Juice)
1 can (14 Ounce) Diced Tomatoes
1 can (7 Ounce) Diced Green Chili's
1 Onion, chopped
1 Lime, juiced into a cup
1 clove Garlic, Minced
1-3 Jalapenos, seeded and sliced (3 for hot)

2 teaspoons Sugar

2 teaspoons Salt

3/4 teaspoons Ground Cumin

½ cups Cilantro (add more to taste)

In a large food processor, combine all ingredients and grind to your preferred consistency.

(For a small food processor, this may be done in batches mixing tomatoes and drier ingredients)

Makes a big batch. Refrigerate leftovers.

Serve with tortilla chips or use as a dipping sauce.

Menu 6/20/11

2011-06-19T08:00:00.006-04:00

Monday: Perfect Hamburgers

Tuesday: Breakfast for dinner... yummmm

Wednesday: Slow-cooker Lasagna

Thursday:Restaurant style carne asada soft tacos

Friday: Sour cream noodle bake with chicken

Saturday: Sam's club tilapia

Sunday: Rosemary ranch chicken kabobs

Meatball Sliders

2011-06-14T08:00:00.005-04:00

This dish is a great recipe to make double the meat part so you can freeze it. Then for those nights that you just don't have time to cook, all you have to do is pull out some of the already cooked meatballs, thaw them, then you have half the work already done.

This recipe was adapted from Annie's eats: Mini Meatball sliders with basil pesto

Meatball Sliders

yields 20 sliders

For the sauce:

2 jars spaghetti sauce (approximately 56 oz)

Optional: If your spaghetti sauce is on the *plain* side you will want to spruce it up with some onion, garlic, basil, oregano, parsley, and some sugar.

Water

For the meatballs:

1/2 cup breadcrumbs

1/4 cup milk

1lb. ground beef pr ground turkey

1 egg

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

1 tsp dried parsley

1/2 tsp dried basil

For the pesto:

1 jar of Classico-Traditional Basil Pesto

or Annies's eats recipe for pesto

For the sliders:

24 dinner rolls

Olive oil spray

12 slices provolone cheese

Directions:

1)To make meatballs, combine 1/4 cup of breadcrumbs and milk in a medium bowl and let rest 10 min. Then add remaining breadcrumbs, ground meat, egg, garlic, salt, pepper, parsley, and basil into bowl. Roll meatballs into 1 1/4 in diameter.

2) Bake meatballs at 375 degrees for 25min or until cooked through.

3) In a large deep saute pan, saute onion and garlic in butter or live oil until onions are translucent. Add in spices.Pour in jar sauce and add water to thin down sauce to your liking. Bring to a boil then simmer.

4) Add meatballs to sauce and let simmer 30 min.
*If making enough to freeze some for later then this is where you will remove that amount and let cool down on jelly roll pan and then freeze.

5) Preheat oven to 400 degrees. To assemble sliders, lay rolls open and spray lightly with olive oil. Bake in oven for 5 min or until lightly toasted. Slice a cooked meatball in half and lay both halves down on bottom roll. Spoon small amount of sauce over meatballs. Top with cheese. (leave the top of the roll off) Bake another 5 min. Then spoon pesto on top of cheese and some spaghetti sauce. Top with top of roll.

Ginger Beef Stir-Fry

2011-06-13T08:00:00.003-04:00

This is a very easy dish that has great flavor and doesn't taste like it is missing something authentic. I like making this dish with whatever veggies I have on hand. Just because you don't have carrots or peppers doesn't mean you can't make this dish. I just can't wait for my garden to bloom so I can just walk outside and get whatever I need! Hope you enjoy this dish as much as we do.

Ginger Beef Stir Fry

From: Annie's-eats

1 tsp. cornstarch
¼ cup cold water
3 tbsp. plum sauce
1 tbsp. grated fresh ginger
1 tbsp. low sodium soy sauce
¼ tsp. red pepper flakes
1 lb. boneless sirloin steak, cut into thin strips
1 tbsp. vegetable
1 red bell pepper, seeded and sliced thin
1½ cups small broccoli florets
1 carrot, peeled and julienned
4 green onions, chopped
1 clove garlic, minced
3 tbsp. salted peanuts, chopped (optional)
Rice, for serving
Sesame seeds, for garnish

Directions:
1) In a small bowl, combine the cornstarch and water; whisk until smooth. Stir in the plum sauce, ginger, soy sauce and red pepper flakes. Set aside. (Ginger- I use veggie peeler to remove the skin then a microplane to shave/grate it)
2) In a large skillet over medium-high heat, cook the steak strips until no longer pink. Remove to a plate and set aside, draining the excess fat from the skillet if necessary. Add the oil to the pan and heat through.
3) Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes.
4) Mix in the green onion and garlic and cook about 30 seconds. Return the steak pieces to the pan.
5) Add the sauce to the pan, stirring well to coat everything. Cook until slightly thickened, about 2 minutes more. Stir in the peanuts.

Menu 6/13/11

2011-06-11T08:00:00.008-04:00

Monday: Ginger beef stir-fry

Tuesday: Mini meatball sliders with basil pesto

Wednesday: Korean bbq beef

Thursday: Mexi-chicken campanelle

Friday:Grilled chicken with Filipino bbq sauce.

Saturday:Chicken rollatini with-prosciutto

Sunday: Turkey burgers

Flour Tortillas

2011-06-11T08:00:00.004-04:00

Once you see how easy and how much better these tortillas are, you will probably never go back to store bought. If you don't have much time, I like the recipe from Our Best Bites- Flour Tortillas. But if you do have a little bit of time then definitely try Fine cooking-handmade flour tortillas. They really are about the same ingredients and time except the fine cooking ones you have to let the dough rest for 30min-2 hours.

Beef Taquitos

2011-06-10T08:00:00.008-04:00

We like mexican in this house. This recipe can be made for a main dish or cut up for an appetizer. Also, it just so happens to be one of my LEFTOVER MAKEOVERS. I will make a chuck roast in the slow-cooker and use the meat for pot roast one night, french dip sandwiches another, and/or beef taquitos/burritos. You can also make these and freeze some for a snack or such later.

Beef Taquitos
adapted fromOur Best Bites- Baked beef taquitos

3 cups cooked beef roast
4 oz green chilies
1/2 tsp minced adobo chili (from adobo sauce can) RINSE SEEDS OFF and USE GLOVES!
3 tsp adobo sauce
1 tsp garlic powder
1 tsp coriander
1/2 tsp cumin
1 tsp chili powder
zest from one lime
1 Tbsp lime juice
12 oz queso fresco cheese

20-6" white corn tortillas or soft flour tortillas
Olive oil cooking spray
Kosher salt

Directions:
1) Preheat oven to 425 degrees.
2) Combine in a medium bowl, meat, adobo chili, adobo sauce, garlic powder, coriander, cumin, chili powder, zest, and juice and mix well.
3) Microwave 10 tortillas wrapped in damped paper towel for 1 minute to soften.
4) Crumble 1 Tbsp of queso fresco cheese down middle of 1 tortilla. Then add 2 Tbsp meat mixture. Then roll up and place seam side down on a lightly sprayed baking dish. Repeat with remaining tortillas.
5) Lightly spray tops of taquitos with olive oil and sprinkle with salt.
6) Bake for 20 min or until edges are golden.

* If you want to freeze some of these, you will make them all the way up until the baking part and then freeze them. When baking them from frozen, make sure you write on the freezer bag "bake at 425, for 30 min." These can be baked right from freezer without thawing first. Or you can just freeze the meat mixture into a freezer bag. Make sure you write on he bag what it is though.

Root Beer Pulled Pork

2011-06-09T08:00:00.005-04:00

Pulled pork is one of my favorite meals that I can make one day and make it into something else the next. I cook the pork in the slow cooker, shred it, then split it up into freezer bags in dinner serving sizes. Another thing I like about this is, out of a 2.5 lb pork tenderloin I get 3 dinners out of it. Plus if I can keep an eye out for when it goes on sale, it makes for a super cheap dinner.

Here is the recipe:
Root Beer Pulled Pork sandwiches
from The girl who ate everything

1 (2lb) Pork Tenderloin
1- 12 oz can Root Beer
1 bottle BBQ Sauce

Directions:
1) Put pork tenderloin in slow cooker.
2) Pour root beer all over and cover with a lid. Cook on low heat for 6-8 hours.
3) Once cooked, drain and remove root beer from slow cooker. Shred pork and separate into meal size portions (2/3). Place 1/3 back into slow cooker on warm and pour in bbq sauce. Heat for 20-30 min.

* Ideas on how to use pulled pork:
fajitas
pot pie
nachos
cuban sandwich
chili

Meat Pies

2011-06-08T08:00:00.005-04:00

The meat mixture in these pies have endless possibilities. The seasoning is just WOW.SO.GOOD.

Adapted Natchitoches meat pies- From Our Best Bites.

Meat Pies
1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
5 mushrooms, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2+ tsp. Tony Chachere’s Creole Seasoning
Tabasco sauce to taste
2 cans beef broth
Puff Pastry, Thawed or pie crust dough
Egg wash- 1 egg and 1/4 cup water whisked

Directions:
1) In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it’s about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, mushrooms, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent.
2) Add 2 tsp. Tony’s and 1/4 tsp. Tabasco.
3) Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony’s and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie.
*You can refrigerate this mixture for 3-4 days before baking the pies.
4) Take puff pastry and lay out on a lightly floured surface. You can make these into any size you want. I made One BIG one for two of us to share and a few smaller ones. Place meat mixture into middle of puff pastry, leaving a 1/2inch border. Fold over puff pastry and crimp edges with fork or twist edges shut. Brush with an egg wash.
5) Bake at 400 degrees for 20 min or until golden on top.