The Hungry Homemaker

Hot Ham and Cheese Butter Dijon Skillet Sandwiches

noreply@blogger.com (The Hungry Homemaker) — Wed, 22 Aug 2012 21:17:00 +0000

A few months ago I posted a recipe for Ham and Cheese Sliders, and how I loved it. Well several weeks ago I came across another version of those sandwiches, but it is cooked in a cast iron skillet. I actually like this recipe better, it is easier and I think it is a bit tastier. Another great meal for summer!

Hot Ham and Cheese Butter Dijon Skillet Sandwiches
from Picky Palate

2 tablespoons extra virgin olive oil
6 soft dinner size rolls, split
4 tablespoons melted butter
3 slices cheddar cheese, cut in half
3 slices sliced ham, cut in half
3 slices sliced turkey, cut in half
2 tablespoons Dijon Mustard
1-2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F. and drizzle 9 inch cast iron skillet with olive oil.
2. Brush bottom 6 rolls generously with half of the melted butter and place buttered side up in skillet. They’ll fit snugly.
3. Top each roll with a half piece of cheddar cheese, ham and turkey slice. Butter top 6 rolls and close sandwiches.
4. Brush tops of rolls with Dijon Mustard and top with shredded Mozzarella Cheese. Bake for 20 minutes, until cheese is melted and turning golden. Remove and enjoy! Makes 6 small sandwiches

Grill in Foil: Garlic Shrimp and Gnocchi

noreply@blogger.com (The Hungry Homemaker) — Mon, 23 Jul 2012 21:22:00 +0000

A couple months ago the Food Network Magazine and a little booklet insert with 50 recipes for grilling in foil. I thought these would make awesome summer friendly recipes, so I decided to try the two most delicious sounding recipes: Garlic Shrimp and Gnocchi. Both turned out amazing, and instead of grilling them on the grill, we actually just did them in the oven! It was so much fun to make it this way, and the kids loved it too! Here is a "how to" on making the perfect foil packet:

How to make a foil packet:
1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)
2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)

Garlic Shrimp

Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.

Gnocchi

Spread a 17-ounce package gnocchi in one layer on a sheet of foil. Top with 1 cup tomato sauce and some basil. Form a packet. Grill over high heat, 12 minutes.

Portobello, Broccoli, and Red-Pepper Melts

noreply@blogger.com (The Hungry Homemaker) — Fri, 13 Jul 2012 22:29:00 +0000

My sister in law came over a few weeks ago for lunch. She sent me a recipe she wanted to try, so between the two of us we collected the ingredients and made it together. I was very hesitant in it cause it sounds gross, and I do not like mushrooms usually. But, I am all into expanding my horizons and trying new things. Good thing cause these are awesome! The tasted like delicious little pizzas. The best part is they can be made to be super healthy, and they would make great appetizers for a party!

Portobello, Broccoli, and Red-Pepper Melts

1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

Monthly Menu: June

noreply@blogger.com (The Hungry Homemaker) — Sat, 16 Jun 2012 01:52:00 +0000

Bread Entrees
Grilled Pizza
Hoagie Sandwiches (I buy hoagie rolls at the store, and let everyone choose there own fixings)
Hot Ham and Cheese Skillet Sandwiches

Breakfast Entrees
french toast
chorizo, potato and egg breakfast burrito

Mexican Entrees
Southwest Egg Rolls
Quesadillas

Chicken/Turkey Entrees
Slow Cooker Teriyaki Chicken Wings
Chick-fil-a Bites

Beef /Pork/ Fish Entrees
Hotdogs
Frozen Fish Sticks ( I buy mine at Walmart, the kids love them)
Slow Cooker Ropa Vieja
Mahi Mahi with Asparagus and Almond Sauce
Chicken Fried Steak
Smoked Salmon

Pasta Entrees
Linguine with Shrimp, Artichokes and Crispy Bread Crumbs
Alfredo

Asian Entrees
Egg Rolls
Tiki Masala
Orange Chicken (we buy ours in the frozen food section at Costco)

Soup
White Corn Soup
Lentil Soup with Peas and Ham
Cheese Fondue

Monthly Menu: May

noreply@blogger.com (The Hungry Homemaker) — Mon, 14 May 2012 04:22:00 +0000

Bread Entrees
deep dish pizza
hoagie sandwiches

Breakfast Entrees
waffles
egg in a hole

Mexican Entrees
spicy bean and rice burritos
taco bar (taco toppings and different taco shells)

Chicken/Turkey Entrees
Chicken Pot-Pie
turkey steaks
frozen hot wings
chicken microwave dish

Beef /Pork/ Fish Entrees
Salmon
Hotdogs
Battered Shrimp
Costco Meatballs
tri tip steaks and steamed artichokes
hamburgers
grilled sausages

Pasta Entrees
homemade mac and cheese
grilled shrimp and gnocchi
spaghetti and itallian sausage

Asian Entrees
potstickers
korean beef bbq

Soup
taco soup

Ham and Cheese Sliders

noreply@blogger.com (The Hungry Homemaker) — Thu, 29 Mar 2012 02:59:00 +0000

I love when I link a recipe on my monthly menu, and then a reader tries it before I do and tells me it is amazing! This happened with the recipe. I had not got around to making it, but a friend of min did, and told me they were divine, so I knew I had to make them right away. And she was so right! These sandwiches are super easy to assemble and can make a lot, great for if you are having some people over for dinner. I even made these for my parents with Gluten free rolls!

Ham and Cheese Sliders

from The Girl Who Ate Everything

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip (I used mayo)

Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Fish and Chips

noreply@blogger.com (The Hungry Homemaker) — Thu, 22 Mar 2012 02:53:00 +0000

I love fish and chips (or chips and fish). I never really thought much about making it at home. I have made fried fish before, but not battered like you get at a restaurant. I watched an episode of Alton Browns Good Eats and watched him make it, and it looked SO EASY! And it was easy, and it was seriously delicious, like restaurant delicious. The key I believe is the beer. Now I do not drink any alcohol, so buying a can of beer at the grocery store was very awkward and uncomfortable. Then of course I had to show my ID, the whole process was very shameful. It was so worth it though so I am totally going to do it again!

Fish and Chips

For the fries:

1 gallon safflower oil
4 large Russet potatoes
Kosher salt

For the batter:

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging

Directions

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Monthly Menu: March

noreply@blogger.com (The Hungry Homemaker) — Wed, 14 Mar 2012 05:06:00 +0000

Bread Entrees
Pizza
Mozzarella Bread Sticks
Grilled Cheese
Reuben
Smoked Turkey Cobb Wrap

Breakfast Entrees
French Toast
Egg McMuffins

Mexican Entrees
Cheese Enchiladas
Salmon Tacos

Chicken Entrees
Chicken Roll-ups
Chicken Pot-Pie
Chicken Nuggets

Beef /Pork/ Fish Entrees
Baltimore Beef Bad Boy
Shrimp and Grits
Salmon
Hotdogs

Pasta Entrees
Red Neck Pasta
Penne With Roasted Asparagus and Balsamic Butter
Brown Butter and Mizithra Cheese Pasta

Asian Entrees
Potstickers

Soups
Wisconsin Cauliflower
Corn Chowder

Slow Cooker Sweet and Spicy Asian Pork Shoulder

noreply@blogger.com (The Hungry Homemaker) — Tue, 28 Feb 2012 23:31:00 +0000

We love Asian food at our house, unfortunately I am not great at cooking it. I love to cook, but because of my four kids, I am usually trying to find something quick and simple for dinner. Asian food usually doesn't fall into this category. Fortunately I have been able to find several quick and easy, including this Slow Cooker Sweet and Spicy Asian Pork Shoulder recipe. This was so good, and the meat super tender. We all loved it, and I will certainly be making it again.

Slow Cooker Sweet and Spicy Asian Pork Shoulder

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Tortellini Sausage Soup

noreply@blogger.com (The Hungry Homemaker) — Sun, 26 Feb 2012 23:19:00 +0000

Who doesn't love soup in the winter? This is a great, hearty soup that is easy to make and makes your house smell homey and warm. It is also pretty simple, only one pot!

Tortellini Sausage Soup

From Simply Gourmade

1/2 lb. Italian Sausage
4 cloves pressed garlic
1 onion, diced
1/2 c water
2 15-oz cans chicken broth
1/2 c. apple cider (don't leave this out! I did once and it wasn't the same...)
1 16-oz can diced tomatoes
1 8 oz can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
8-10 oz. package cheese tortellini
2 TBSP. dried parsley

Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 min. or so. Add the tortellini and cook until tender. Serve with grated Parmesan cheese.

Pork-Sweet Potato Quesadillas

noreply@blogger.com (The Hungry Homemaker) — Sat, 11 Feb 2012 00:20:00 +0000

I do not do New Years Resolutions... I am just not a goal oriented person. Unless it happens to do with food. So, my goal for this year is to try out recipes that I would normally skip over because they sound wired or look gross. I am trying to expand my horizons people!

Enter the Pork-Sweet Potato Quesadillas. Now who would put sweet potatoes in a quesadilla, weird! The perfect recipe to satisfy my goal. And wow! These were divine. I am not a leftover person (no goals, no leftovers, got it?), and I was seriously eating these for a few days (it makes a lot). My husband was so-so on them, my kids thought they were great (the orange is cheese right mom?). So I will be making theses again, and they were surprisingly simple!

Pork-Sweet Potato Quesadillas

1 medium sweet potato
3 tablespoons unsalted butter
1/2 pound ground pork
1 1/2 teaspoons ancho chile powder
Kosher salt
2 cloves garlic, minced
1 bunch scallions, chopped
1/2 cup chopped fresh cilantro
4 burrito-size flour tortillas
2 cups shredded Mexican cheese blend (or 1 cup each shredded cheddar and jack cheese)
Sliced pickled jalapenos and sour cream, for serving (optional)

Preheat the oven to 200 degrees F. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.

Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the pork, chile powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes. Add the cilantro and season with salt. Transfer the mixture to a bowl.

Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat. Add a tortilla, spread one-quarter of the pork mixture on one half and top with 1/2 cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas. Cut into wedges and serve with pickled jalapenos and sour cream, if desired.

Monthly Menu: February

noreply@blogger.com (The Hungry Homemaker) — Tue, 07 Feb 2012 20:07:00 +0000

Bread Entrees
Pizza
Ham and Cheese Sliders
Sub Sandwiches

Breakfast Entrees
Belgian Waffles
Eggs, Sausage, Bacon, Hash-browns
Breakfast Burritos

Mexican Entrees
Taco Wontons
Quesadillas

Chicken Entrees
Chicken with Cornbread
Chicken Microwave Dish
Slow Cooker Buffalo Chicken Wraps

Beef /Pork/ Fish Entrees
Chipotle Sausages with Crab Salad
Costco Meatballs in BBQ sauce
Fish and Chips
Best Pot Roast Ever

Pasta Entrees
Pasta Carbonara
Cheese Stuffed Shells
Fettuccine Alfredo

Asian Entrees
Thai red curry
Tiki Masala
Orange Thai Beef Skewers

Soups
Chili
Potato Cheese Soup
Lobster Bisque (costco)
Curried Split Pea Soup

Empanadas

noreply@blogger.com (The Hungry Homemaker) — Thu, 19 Jan 2012 23:14:00 +0000

Empanadas are little pockets of deliciousness. Okay, really they are a great Mexican food staple. You can fill them with anything from chicken to chocolate, and you can even make some amazing dips for them. The idea is that you make them from scratch, and make a bunch of them and freeze the ones you don't eat. Well, around these parts I like the find the easy way. The recipe I found was from Paula Deen on food network, and instead of making your own crust, you use refrigerated pie crusts so these little beauties are super simple.

This specific recipe calls for chicken, but we used chorizo because chorizo is delicious! This makes enough to feed a family of 6 for a meal, or a small crowd for an appetizer.

Empanadas

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Almost Famous Pecan Waffles

noreply@blogger.com (The Hungry Homemaker) — Thu, 19 Jan 2012 03:21:00 +0000

I believe I have mentioned this before... but the Food Network Magazine does a section every month called "Copy That", where they share a recipe from a famous (or somewhat well known) eating establishment. In the December 2011 issue they shared a recipe from the Waffle House. Unless you have lived in the south east, then you do would not understand the loveliness that is the Waffle House. For me it brings back memories high school and late nights with friends. It is seriously the scariest place you will ever get food, but it also has the best late night nosh!

So, when I saw the recipe for Pecan Waffles from Waffle House Iknew I had to try it. I never actually had the Pecan Waffles, but I know everything I tried there was good, so these had to be too, right?

And I was right. These waffles are amazing! DO NOT, I repeat, DO NOT leave out the pecans. It seriously made these waffles devine. Oh, and do not forget your dollop of fresh whipped cream!

.

Almost Famous Pecan Waffles

3/4 cup pecans
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 cup whole milk
1/2 cup buttermilk
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled, plus more for brushing and topping
1/4 cup vegetable shortening, melted and cooled
Maple syrup, for topping

Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.

Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

Monthly Menu: January

noreply@blogger.com (The Hungry Homemaker) — Mon, 09 Jan 2012 01:24:00 +0000

Bread Entrees
Pizza
Ham and Cheese Turnovers

Breakfast Entrees
Pancakes
Eggs Baked in Ham Cups

Mexican Entrees
Jerk Chicken Nachos
Tacos

Chicken Entrees
Chicken with Cornbread
Southwest style fried wings
Chicken Microwave Dish

Beef /Pork/ Fish Entrees
Sweet and Spicy Asian Pork Shoulder
Ribeye and Crab Legs

Pulled pork bbq sandwiches
Brazilian Feijoada
Hotdogs
Fish and Chips

Pasta Entrees
Homemade Mac and Cheese
Spaghetti with Bacon Meatballs
Linguini with almond pesto
Frozen Tortellini

Rice Entree
Thai red curry
Indonesian Rice

Soups
Clam Chowder
Zuppa Toscanna
Roasted red paper and Tomato Soup (boxed from costco)
Zucchini Soup

Mary's Very Authentic Egg Rolls

noreply@blogger.com (The Hungry Homemaker) — Tue, 27 Dec 2011 21:01:00 +0000

I don't know Mary, but someone does! So, if you want to hear the cool story behind this recipe, head over to Mel's Kitchen Cafe and have a read!

I was very excited to try these out because 1: I love Asian food, and 2: I am intimidated by it so I love recipes that are authentic, but easy to follow and execute with ingredients you can actually find!

A couple things: It says to not use egg roll wrappers, but I did, and we still thought they were delicious. I also did not use the vermicelli. I could not find it, and I didn't miss it either!

Also, when I was putting together the rolls I wasn't sure if I was supposed to cook the meat before frying or not, so I didn't. However, I did measure the temp of the meat after it was done frying, to make sure it was hot enough to be considered "fully cooked". So, you are safe, you do not have to cook the meat beforehand, but you can if you want.

So, even with my changes, these were awesome! It made a lot of filling, so I just threw the filling in a freezer bag for later. If you want you can also make all the egg rolls, fry them, then freeze the ones you do not eat. From there you can reheat in the oven or microwave.

Mary's Very Authentic Egg Rolls
from Mel's Kitchen Cafe

This recipe will make 50-100 egg rolls, you can half the recipe and even then freeze what you don't use.

Filling:
2 packages vermicelli (or Muong Bean Thread noodles) noodles (6 ounces total)
2-3 pounds meat (I use a combination of ground pork and ground turkey)
1 head of cabbage, shredded finely (or use 1 10-ounce package of pre-cut cabbage)
4 whole eggs
3 egg whites (save the egg yolks for sealing the egg rolls)
1/2 pound carrots, shredded finely (or use the 10-ounce bag of shredded matchstick carrots)
2 onions, finely chopped

Sauce:
3 tablespoons salt
8-10 tablespoons oyster sauce
4-5 tablespoons black soy sauce ( I just use normal soy sauce)
1 tablespoon black pepper
2 tablespoons fish sauce

Put the vermicelli noodles in a large bowl and pour hot water over noodles and let soak for 15-20 minutes (if using boiling water, soak for 10 minutes). Once soaked, drain very well and chop noodles up a bit into 2-3 inch pieces (not too short).
Mix all the filling ingredients (noodles, meat, cabbage, whole eggs, egg whites, carrots and onions) in a large bowl. Hand mixing works best. Then add the sauce ingredients.
Mix together.
Pull apart spring roll pastry wraps. Leave main stack of wraps covered with a damp towel while rolling egg rolls. Lay the wrap so it is a diagonal in front of you. Put a large spoonful of filling about an inch above the bottom diagonal. Fold up the bottom triangle and tuck under the filling then proceed to roll up the egg roll, folding in the sides and tucking them in. Moisten the top triangle with the remaining egg yolks and roll/press to seal.
Heat canola or vegetable oil (I always use canola oil) 1/3 full in pot. Heat the oil to about 375 degrees. Fry egg rolls until golden brown and cooked through. Constantly turn the egg rolls so they don’t overcook on one side. Drain on crumpled paper towels and serve with sweet chili sauce.

Pumpkin Cobbler

noreply@blogger.com (The Hungry Homemaker) — Thu, 22 Dec 2011 04:54:00 +0000

When I told my husband I was making pumpkin cobbler, he said "it can't be a cobbler, pumpkin is not a fruit!". Whatever, it is pumpkin with deliciousness on top and I love it. This recipe is almost too easy too, and even my "cobbler" snob husband couldn't stop eating it, and he hates pumpkin. I may have had it for lunch once (or twice). Really, you should try this, and do not wait until next Thanksgiving.

Oh, and DO not leave out the pecans either, it seriously is the key to this recipe.

Pumpkin Cobbler
from Mel's Kitchen Cafe

1 (15-ounce) can pumpkin puree
1 cup milk, evaporated or regular
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 boxed yellow cake mix
1 cup chopped pecans
½ cup melted butter

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan.
In a medium bowl, stir together the pumpkin, milk, sugar, vanilla extract and cinnamon until well combined. Pour the mixture into the prepared baking pan.
Sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle evenly with pecans and drizzle the butter evenly over the top.
Bake the cobbler for about 1 hour, until the top is golden brown. Remove from the oven and let the cobbler stand for 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Monthly Menu: Decemeber

noreply@blogger.com (The Hungry Homemaker) — Mon, 12 Dec 2011 04:50:00 +0000

Bread/Starch Entrees

Snowman Shaped Pizza
Hoagie Sandwiches
Empanadas

Asian Entree's

Spicy Thai Noodles
Thai Coconut Curry Soup
Sweet and Spicy Asian Pork Shoulder

Breakfast Entrees

Pecan Waffles
Quiche
Egg, Potato and Chorizo Empanadas

Beef /Pork/Turkey Entrees

Ribeye Steak and Mashed Potatoes

Tri-Tip Open Faced Sandwich

Corn Dogs

Pork and Sweet Potato Quesadilla

Ribs

White Bean and Kielbasa Stew

Seafood
Crab Legs and Lobster Tail

Chicken Entrees
Sesame Chicken
Southwest Style Fried Wings

Rice
Chili Rice Dish

Pasta Entrees
Spaghetti with Bacon Meatballs

Linguine and Almond Pesto

Soups

Chili
Tomato Soup
Tortellini Sausage Soup
Clam Chowder

Cheesy Potato Soup

noreply@blogger.com (The Hungry Homemaker) — Sun, 04 Dec 2011 21:22:00 +0000

I am on a never ending quest to find a really good cheese soup. I have made some that my kids like, or I like, or my husband likes, but no recipe has yet impressed us ALL. I like to have broccoli in mine, while everyone else likes straight up cheese. A friend of mine recently posted her cheesy potato soup recipe on facebook and I had to try it.

The verdict: My husband and I loved it, the kids thought it was ok. Good enough for me! My favorite thing about this soup was you could just make the base soup, then have add-ins at the table (broccoli, bacon, hot sauce, whatever floats your boat! Also, there are different types of cheese you can use, I used sharp cheddar... but it is great because you can use what you have on hand!

Cheesy Potato Soup

8-10 potatoes, peeled, cubed, boiled (8-12 min) and drained
2 cans chicken broth
1 to 2 C milk
bouillon cube
*2 packets mac and cheese seasoning
8 oz sour cream
broccoli, bacon, chives, hot sauce, etc as wanted

* If you would rather, you can substitute 8oz of velveeta, or 2 cups of shredded or cubed cheddar

Boil the potatoes until fork tender, but not as long as you would boil them for mashed potatoes. Add the broth, milk, bouillon and return to boil. Reduce heat to low and add cheese. If you are using the cheddar it is important to not allow the soup to boil after adding the cheese (with the other "cheeses" it doesn't matter). Add the sour cream, stir til all is well incorporated. You can add broccoli, bacon, cauliflower or other veggies as wanted or available. Sometimes you might need to thicken it to the right consistency by useing a bit of cornstarch and cold water.

Oven Baked Parmesan Seasoned Fries

noreply@blogger.com (The Hungry Homemaker) — Wed, 16 Nov 2011 03:51:00 +0000

I love finding new fry recipes (almost as much as I love finding new macaroni and cheese recipes). This is a great one because it is baked and because it is more than just your standard salted fry! Who doesn't love a good fry recipe? Oh, and try mixing up a little mayo and ketchup together (fry sauce, you know the stuff) to dip, sooo good.

Oven Baked Parmesan Seasoned Fries
from Playing with Sugar
NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivalent of approximately 3 medium potatoes.

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese

*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

Monthly Menu: November

noreply@blogger.com (The Hungry Homemaker) — Thu, 10 Nov 2011 06:13:00 +0000

Bread/Starch Entrees

Avocado Mozzarella Grilled Cheese and Tomato Soup

Pirozhki

Homemade Pizza

Asian Entree's

Asian Meatballs and Brown Fried Rice

Authentic Egg Rolls

Crock Pot Orange Chicken

Frozen Potstickers

Breakfast Entrees

French Toast
Quiche

Beef /Pork/Turkey Entrees

Hamburgers
Pan Seared Lamb and Couscous

Seafood
Salmon Tacos
Basa Fillets

Chicken Entrees

Creole Chicken Wraps
Uncle Bubba's Wings

Frozen Chicken Nuggets

Pasta Entrees
Spin-Art Pasta
RIGATONI CHORIZO & CHICKEN AL FORNO

Soups

Cheesy Potato Soup

Clam Chowder

Spicy Chicken Stew

Holiday Dinner:

Big Fat Thanksgiving Dinner

Plus a few leftover nights

Orzo Salad with Spicy Buttermilk Dressing

noreply@blogger.com (The Hungry Homemaker) — Wed, 09 Nov 2011 05:38:00 +0000

Summer is over, but I still have some summer friendly recipes to share. This is a really great salad that makes a lot, and between the beans, tomato and avocado, you can feel good about what you are eating! I made a batch of this at the beginning of the week, and then had it for lunch everyday. And even then I had leftovers to share with a friend!

And maybe on a cold snowy day, you can makes this and imagine that it is hot outside.

Orzo Salad with Spicy Buttermilk Dressing
from Simply Gourmade

1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup low-fat buttermilk
3 tablespoons chopped fresh cilantro, divided
3 tablespoons fresh lime juice
2 tablespoons light sour cream
2 tablespoons canola mayonnaise ( I have a confession...I used real mayo)
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 wedges
1 tablespoon chopped fresh parsley

Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.

Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Homemade Corndogs and Funnel Cake

noreply@blogger.com (The Hungry Homemaker) — Sun, 06 Nov 2011 03:16:00 +0000

As a family, we set aside one night a week for Family Night. One night my husband came up with a fantastic idea: Carnival night! We started with homemade corndogs (from the amazing Alton Brown), then played some carnival games (ring toss, knock over the bottles, and throw the ball into the bucket). The kids had to "earn" their tickets for the games by answering gospel and scripture questions. Over all it was a really fun night, and only a few tears and threats of an early bed time.

My favorite part of the night was of course: the food. Homemade corndogs are suprisingly easy, and really good. And homemade funnel cakes? I may never buy an over priced one again. Maybe.

Now I just need to get one of those cotton candy makers and I think we're set.

The only bad thing about this recipe is the cornstarch. Does any one else my disdain for cornstarch? I am not talking about taste here (does it even taste like anything?). It is that cringing squeaky noise it makes when you touch it. Gives me the heebie-jeebies. I avoid it at all costs, but unfortunately you kind of have to use it here. I have nightmares of someone throwing me into a pool full of cornstarch...

:shudder:

Corn Dogs
from Alton Brown

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Special equipment: 8 sets chopsticks, not separated. (I used bbq skewers and popsicle sticks)

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Easy Classic Funnel Cakes
from food network magazine

1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg, beaten
2 tablespoons granulated sugar
1 cup milk, plus more if needed
Canola oil, for frying
1 cup confectioners' sugar
1 teaspoon ground cinnamon
Whipped cream and/or fruit sauce, for serving (optional)

Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.

Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.

Potato and Onion Varenyky

noreply@blogger.com (The Hungry Homemaker) — Wed, 02 Nov 2011 03:11:00 +0000

Back in 2000-2002 my husband was able to serve a mission for our church in Kiev, Ukraine. Throughout our marriage he has reminisced about meals he during his time there. Unfortunately I have not been able to share in these food memories simply because there is not a local Ukrainian (or even Russian) restaurant down the street (or even in the state!). One time when we were dating Trent tried to make me some borsch, but sadly it burnt. However, I have had Mrs. T's Perogies form the freezer section of the grocery store. Not exactly authentic, but we still like them. Oh, and then the one time some friends of ours made some Russian dish (the husband is Russian), but I cannot even remember what it was.

Meanwhile, I have this awesome friend. We have been friends since my junior year in high school. She is one of those friends that could go years without seeing you, and still buy you a present that is so perfect that you start looking for hidden cameras in your house. For Christmas this past year she sent me a cookbook called "Russian, German, and Polish Cooking". Oh, my husband and I were so excited! We looked through the cook book together and my husband would shout out names of dishes and get all excited. I was so excited to try out several recipes, but the problem was I was pregnant, and really lazy. So fast forward 10 months, and finally had the time and energy to try one out!

The recipe I attempted was called Liver and Bacon Varenyky.

What?

Did I just say liver?

Yah, if you noticed the title of my post, I had to change the recipe into Potato and Onion, because who in their right mind would go to the meat counter and ask for "roughly chopped chicken or lamb liver". (Also a sign that this cookbook is legit). This recipe was intense, and my husband was in awe when he got home that I even attempted it on my own. Apparently in Ukraine they spend the whole day making these bad boys. How did they turn out? Well the filling was perfect, the dough however was a little too thick. It was hard to roll it out just thin enough, Everybody lover it though, and it is worth making it again!

My favorite part? In the cook book it says " There is an old Ukrainian superstition that if Varenyky are counted, the dough will split and the filling will spill out". SO, of course the entire time I am making them and wanted to count them. It took every ounce of energy to NOT count those dang Verenyky. I didn't and guess what, not one split! I am a believer.

Potato and Onion Varenyky

1 3/4 c plain flour
1/4 tsp salt
2 eggs, beaten
1 tbsp butter, melted
beaten egg for sealing
1 tbsp sunflower oil (I just used canola)

For the filling:
t tbsp sunflower oil
1/2 small onion chopped
4 oz bacon, choppped
8 oz of potato, peeled, cooked, and mashed
salt and pepper

Sift the flour and salt into a bowl. Make a well in the center. Add the eggs and butter and mix to a dough. Knead the dough on a lightly floured surface for 2-3 minutes, until smooth. Wrap in clear film and leave to rest for 30 minutes. For the filling, heat the oil in a pan and cook the onion for 5 minutes. Add the bacon and cook until crispy. Remove from heat and add the cooked mashed potatoes and stir until well combined. Put the mixture into the food processor and process until filling is finely chopped. Season with salt and pepper and compress a few more seconds. Roll out the dough on a lightly floured surface until an 1/8th of an inch thick. Stamp out rounds of dough with a 2 inch cutter. Spoon a tsp of filling into the middle of each round. Brush the edges of the dough with beaten egg and fold in half to make half-moon shapes. Leave to dry on a floured dish towel for 30 minutes. Bring a pan of salted water to boil. Add the oil, then add the varenyky, in batches if necessary. Bring back to boil and cook them at a gentle simmer for 10 minutes, until tender. Drain well and serve hot. Garnish with sour cream and chopped chives.

Bacon 'n' Cheese Strata

noreply@blogger.com (The Hungry Homemaker) — Sun, 16 Oct 2011 03:07:00 +0000

What is a strata? Well, I realized after I made this that it is a fancy word for "casserole". Casserole is a bad word at our house. Call me a food snob, but we do not do a lot of casseroles at our house. However, there are a few casseroles that we like to make, and this "Strata" has made the list. From the crispy bacon to the ooey gooey cheese, there is not a whole lot not to like! We love having breakfast for dinner too, so we just added this to our repertoire. Plus, you can make it ahead of time and keep it in the fridge for later!

Bacon 'n' Cheese Strata

8 slices firm white bread
2 scallions, chopped (including green)
8 slices pre- cooked bacon, chopped
1 cup shredded sharp cheddar cheese
1 (14 ounce) can diced tomatoes, drained
3 eggs
1 1/2 cups milk
1/8 teaspoon black pepper
1/8 teaspoon hot pepper sauce

Coat shallow baking dish with cooking spray.
Arrange half the bread in single layer in dish, cutting to fit.
Cover with half the scallions, bacon, cheese and tomatoes.
Repeat for a second layer.
Combine eggs, milk, pepper and hot-pepper sauce.
Pour over casserole.
Cover.
(Can be made ahead and refrigerated for up to 2 hours).
Heat oven to 375°F.
Bake uncovered for 45 minutes or until lightly browned.
If browning too quickly, cover loosely with foil.