.

{ malaysian meal }

noreply@blogger.com (mikki roo) — Mon, 06 Feb 2012 23:45:00 +0000

Disclaimer: this is not by any means an authentic Malaysian meal. It’s a recipe I grew up with that we all loved and often had for birthdays. Brings back a lot of happy childhood memories!

2 to 2 1/2 lbs hamburger
1 can evaporated milk
1 can cream of mushroom soup
1 can sliced mushrooms
2 tsp curry powder
2 tsp turmeric
2 tsp salt
1 tsp chili powder

Brown hamburger. Add milk, soup, mushrooms, and seasonings. Simmer 2 hours.

Chop the following into small pieces:
1 1/2 to 2 peppers
3 tomatoes
1 cucumber
1 to 2 onions
5 sticks celery
3 bananas

Place in individual dishes; also the following:

3/4 cup peanuts
1 cup raisins
1/2 cup coconut
1 cup crushed pineapple

Serve with rice; layer on meat and then any combination of the fruit, veggies, etc. It's best with a little bit of everything!!

{ my italian lasagna }

noreply@blogger.com (mikki roo) — Mon, 16 May 2011 17:54:00 +0000

1 lb sweet Italian sausage
1 lb ground beef
1/2 cup chopped onions
2 cloves garlic, chopped
1 (28 oz) can crushed tomatoes
2 (8 oz) cans tomato sauce
2 (6 oz) cans tomato paste
1/2 cup water
2 Tbsp white sugar
2 tsp fresh basil leaves, chopped
4 Tbsp fresh parsley, chopped and divided
1 tsp salt
1 tsp Italian seasoning
1/2 tsp ground pepper
23 oz ricotta cheese
1/2 tsp nutmeg
1 egg
1 lb shredded mozzarella cheese
1 cup fresh grated Parmesan cheese
12 Lasagna Noodles

Brown the ground beef, Italian sausage, onions and garlic in large Dutch oven over medium-low heat until browned, about 6-9 minutes. Drain.

Add crushed tomatoes, tomato sauce, tomato paste and water. Gently stir into meat. Add sugar, basil, 2 Tbsp parsley, salt, Italian seasoning and pepper. Gently stir into sauce. Cover and simmer for 1 1/2 hours.

Get noodles soaking in hot water for 15 minutes. Meanwhile, mix together ricotta cheese, nutmeg, egg and remaining 2 Tbsp parsley.

Using a 9x13” pan, layer first 2 cups of meat sauce on bottom of pan, then 6 noodles, half ricotta cheese mixture, half mozzarella and half parmesan. Repeat all layers, saving a little cheese for the top, then add remaining meat and cheese.

Cover with foil. Bake in preheated oven at 350 for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes.
Serves 12.

Recipe source.

Photo Source.

{ jill’s pork tenderloin }

noreply@blogger.com (mikki roo) — Mon, 16 May 2011 16:55:00 +0000

3 lbs pork tenderloin (1 pkg. of 2 tenderloins), cut into 4 pieces total
1 lb bacon
¾ cups soy sauce
1 Tbsp minced onions
½ tsp garlic salt
1 Tbsp wine vinegar or white vinegar
¼ tsp salt
1 dash pepper
¾ cups brown sugar

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 400 degree oven for 20-25 minutes. Remove from oven, and let rest 5 minutes. Slice into 1/2” slices and serve.

Recipe and photo source.

{ asparagus risotto }

noreply@blogger.com (mikki roo) — Fri, 13 May 2011 20:14:00 +0000

1 pound asparagus
2 Tbsp butter
1/2 cup chopped shallots
1 cup arborio rice
1/2 cup dry white wine
About 4 cups chicken stock
1/2 cup freshly grated Parmesan cheese
Salt and pepper

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath. Drain from the ice water bath and set aside.

In a 3 or 4 quart saucepan, heat butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

While the shallots are cooking, bring the stock to a simmer in a saucepan.

Add the wine to rice mixture. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.

Gently stir in the Parmesan cheese and the asparagus. Add salt and pepper to taste. Serve immediately.
Serves 6.

Recipe and photo source.

{ hobo dinners }

noreply@blogger.com (mikki roo) — Sat, 16 Apr 2011 23:19:00 +0000

I’ve received quite a few comments on the hobo dinner in my menu plan. Some of you had never heard of them, and I promise once I let you in on this little secret you’ll be making it every week!

There’s a lot of variations to this recipe… I generally stick to farmer’s sausage for the meat (we have excellent fresh options available) and a lot of people do this while camping or at least over the fire, but I generally just do it in my oven or grill.

All you need is:

Aluminum foil
Meat of some kind (hamburger, farmer’s sausage, hot dogs, chicken, even salmon, shrimp, etc. possibilities are endless!)
Potatoes, quartered
Baby carrots or carrot sticks
Onions, mushrooms, peppers, zucchini, etc. cut into bite size pieces
Salt & pepper
Seasoning salt

Wrap individual amounts into little foil packets and bake at 350 for about an hour, maybe a little less. Enjoy!

Photo source here.

{ ranch potato casserole }

noreply@blogger.com (mikki roo) — Sun, 30 Jan 2011 20:47:00 +0000

This is one of our very favorite recipes of all time! It’s definitely not low-calorie, but it’s easy to lighten it up a little with light sour cream, etc. A great comfort food, it’s also really good to freeze and reheat later if you wind up with an extra pan full like I did this week!

6 to 8 medium red potatoes (about 2 to 2-1/2 pounds)
1/2 cup sour cream
1/2 cup prepared ranch-style dressing
1/4 cup crumbled cooked bacon
2 tablespoons fresh or freeze-dried chives
1 cup shredded cheddar cheese

Topping:
1/2 cup shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted

Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.
Combine the sour cream, dressing, bacon, chives and 1 cup cheese. Place potatoes in a greased 13-in. x 9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 329 calories, 23 g fat (11 g saturated fat), 53 mg cholesterol, 481 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein. (Weight Watchers = 9 Points Plus)

{ bruschetta chicken bake }

noreply@blogger.com (mikki roo) — Thu, 27 Jan 2011 02:53:00 +0000

I got this recipe from over at Mennonite Girls Can Cook (a great site with a nod to my ethnic background!) and I couldn’t resist because Bruschetta is one of my absolute favourite foods EVER!

Photo Source

Bruschetta Chicken Bake
1 19 oz. can diced tomatoes, undrained
1 pkg. (120 g) Stove Top stuffing mix for chicken
2 cloves garlic, minced
1 1/2 lbs. boneless, skinless chicken breasts
1 tsp basil leaves
1 cup Tex/Mex shredded cheese

Mix tomatoes, stuffing mix, garlic and basil.
(I used fresh basil...it adds a wonderful flavour.)
Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan.
Cover with stuffing mixture and sprinkle with cheese.
Bake 30 minutes at 375F...or until chicken is cooked through.
Enjoy now...or cover and refrigerate to serve later.

{ cobb salad }

noreply@blogger.com (mikki roo) — Wed, 26 Jan 2011 03:59:00 +0000

I got this recipe from Skinny Taste and it’s a great one for weight loss, but my hubby and kids loved it as well…

Cobb Salad -- 3.5 WW points

1/2 head of romaine, coarsely chopped
1/2 head of Boston lettuce (or Iceberg), coarsely chopped
2 hard-boiled large eggs, separated, whites and yolks finely chopped
5 slices of bacon, cooked and crumbled
1 ripe avocado, cut into 1/2-inch pieces
6 oz chicken breast, cooked and diced
2 tomatoes, finely chopped
1/2 cup blue cheese

Dressing -- 2 WW points per Tbsp
1/3 cup red-wine vinegar
2/3 cup olive oil
1 Tbsp Dijon mustard
1 tsp lemon juice
1 small clove garlic, crushed
Salt and pepper
Combine chopped lettuce in a large salad bowl.
Arrange the chicken, bacon, tomato, egg and avocado in neat rows over the greens.
Whisk vinegar, mustard, lemon juice, garlic, salt and pepper. Add the oil in a slow stream, whisking until it is emulsified. Serve separately.

chunky monkey pancakes

noreply@blogger.com (mikki roo) — Sun, 23 Jan 2011 00:24:00 +0000

I’m a huge fan of Our Best Bites… they have great recipes with pretty ordinary ingredients. Tradition in our house is pancakes for Saturday brunch and I was delighted to find this recipe, which was an instant hit with the boys! It’s great for using up those slightly over-ripe bananas your kids keep avoiding…

1 1/2 cups flour
3 Tbsp sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large or extra large egg
2 small-med ripe bananas
1/4 cups mini chocolate chips tossed with 2 tsp flour
Cooking Spray or butter for pan
1 cups maple syrup
1/2 cups peanut butter

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.
For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with a little butter and then pour on pancake batter. Use 1/4 cup batter for large pancakes (4-6") and 2 Tbsp for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.
Reheat syrup if necessary and pour over warm pancakes.
Yield:
28-30 2-3" pancakes (using 1/8 cup batter measure)
14-15 4-6" pancakes (using 1/4 cup batter measure)
Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 cup measuring cup and then fill the remainder with milk.

Photo courtesy of Our Best Bites.

creamy tomato soup

noreply@blogger.com (mikki roo) — Tue, 24 Aug 2010 03:16:00 +0000

Photo source

1 onion, chopped
2 Tbsp margarine
2x14 oz cans diced tomatoes
2x10 oz cans tomato soup
1 1/2 cups milk
1 tsp sugar
1/2 tsp dried basil
1/2 tsp tsp paprika
1/8 tsp garlic powder
8 oz pkg cream cheese, cubed

In a large saucepan, sauté onion in margarine over medium heat until tender. Stir in remaining ingredients except cream cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese and heat until melted. Serve immediately.

This is a quick gourmet twist on canned tomato soup. I usually leave the cream cheese out and use real butter, fresh herbs & garlic.

simple taco casserole

noreply@blogger.com (mikki roo) — Mon, 10 Aug 2009 19:57:00 +0000

1 lb ground beef
Onion
Salt & pepper to season
1 cup salsa
1 cup mayonnaise
1 tsp chili powder
Taco chips
Shredded cheese
Shredded lettuce
Sliced black olives
Green onions, chopped
Diced tomatoes

Brown beef with onion; add salt & pepper. Add salsa, mayonnaise and chili powder. In 9x13” pan, layer chips, meat and cheese. Bake at 350° for 20 minutes only. Spread with lettuce, olives, green onion and tomatoes. Serve with salsa and Mexican salad dressing, sour cream or 1000 island dressing. Simple but pretty, and a complete meal!

Note: Do not substitute Miracle Whip for mayonnaise. It incorporates a sweet flavor that is not entirely pleasant in this dish!

mexican salad dressing

noreply@blogger.com (mikki roo) — Mon, 10 Aug 2009 19:55:00 +0000

1-2 green onions
1 cup sugar
1 tsp salt
1/2 tsp pepper
1 tsp celery salt
3 tsp prepared mustard
1/3 cup vinegar
1/2 - 3/4 cup vegetable oil
3/4 - 1 cup Miracle Whip
2 Tbsp sour cream

Blend first 5 ingredients slightly in blender. Add remaining ingredients and blend well. Really good flavor. Great on taco salad or even potato salad!

vanilla rainbow cupcakes

noreply@blogger.com (mikki roo) — Tue, 21 Jul 2009 03:18:00 +0000

1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
food coloring

Preheat oven to 350°F and lightly butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Divide mixture evenly into bowls, into however many colors you want. Color the mixture with the food coloring.

Evenly fill the muffin cups with the color batters and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Buttercream Icing

2 cups confectioners sugar (icing or powdered sugar), sifted
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint if desired and garnish with multi-color sprinkles.

blueberry french toast

noreply@blogger.com (mikki roo) — Sat, 02 May 2009 03:20:00 +0000

12 slices white bread, crusts removed
2 packages (16 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter

Preparation:

Cut bread into 1-in cubes; place half in a greased 13" x 9" baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8

Ciabatta Sandwich

noreply@blogger.com (mikki roo) — Sun, 12 Apr 2009 01:03:00 +0000

Okay, I think it’s high time I got a new recipe out… and I have just the one! Perfect for spring and summer, this flavorful Ciabatta sandwich will be a hit with any age and gender. We sampled a similar version at our friends’ place in Ohio and I couldn’t wait to come home and try it!

Ciabatta Sandwich

1 large Ciabatta loaf*
Butter
Mayonnaise or Miracle Whip
Deli black forest ham, sliced thin
Deli smoked turkey breast, sliced thin
Thin sliced Cheddar cheese
Lettuce leaves
Thin sliced tomatoes
Thin sliced cucumbers
Renee's Mediterranean Greek dressing (or vinaigrette of your choice)

Slice open the loaf horizontally, spread with butter and lightly toast under broiler. Spread lightly with Mayo, then layer meat and veggies in order given. Salt and pepper if desired, then drizzle lightly with dressing. Cut into individual sizes and serve slightly warm. So yummy and gourmet!

*Note: Our local grocery store carries a bread called Mediterranean Bread which is delicious as well. The possibilities are as endless as available types of bread!

chef ramsay’s scrambled eggs

noreply@blogger.com (mikki roo) — Mon, 09 Feb 2009 19:30:00 +0000

Tech Guy and I have been on a gourmet cooking streak lately. We both love Gordon Ramsay and we found this video on how to scramble eggs the real way! I don’t really like eggs; usually avoid them as much as possible, but I have to admit these were pretty good! I’ve also included a recipe so you don’t have to watch the whole thing, but the video will make you drool…

Gordon Ramsay's Scrambled Eggs

6 eggs
25 g butter, cold and cubed
1 tablespoon creme fraiche (sour cream works great)

garnish:
fresh ground black pepper
chopped chives

Break eggs into a pan and add the cubed butter.
Stir over a medium heat until the eggs clump and then add the creme fraiche. Season.
Remove from heat when eggs are clumpy, but soft.
Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

italian beef stew

noreply@blogger.com (mikki roo) — Tue, 03 Feb 2009 04:20:00 +0000

If you know me, you know how I looove anything Italian. The more authentic the better, and my dream is to one day visit that gorgeous country... but for now I content myself with cooking and browsing magazines with the slightest hint of anything Italian. I found this recipe on Kalyn's site and it definitely appealed to that side of me, not to mention it's deliciously low carb and I had leftover roast beef to use up.

Leftover Roast Beef Italian Stew
(Makes about 2-3 servings, recipe can easily be doubled.)

1/2 onion chopped
1/2 green pepper chopped (or more)
1 T olive oil
8-10 oz. leftover roast beef or steak (about 1 1/2 cups diced beef cubes)
2 cups beef stock (or 1 can beef broth plus a little water)
1 cup slow roasted tomatoes (or 1 can diced tomatoes)
1/2 T dried oregano
1/2 T dried basil
1 cup mushrooms, cut in large chunks
1-3 T chopped fresh or frozen chopped basil

Cut onion and green pepper into 3/4inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces. In heavy dutch oven type pot, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally. Taste for seasoning, add salt and pepper if desired. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more. Serve hot.

Note: I used Primo Chunky Tomatoes with Roasted Garlic and Basil, which I lightly chopped because we don't like it real chunky. And I didn't have fresh or frozen basil, which I imagine would add an incredible dimension... it's just not available in this remote part of the country. :)

indian chicken

noreply@blogger.com (mikki roo) — Wed, 28 Jan 2009 22:06:00 +0000

I realize this isn't authentic Indian food... it's more of a curried BBQ chicken, but nonetheless, I got this recipe from a friend and we all love it. It's got just the tiniest hint of heat but Tech Guy and the boys eat inhale it without blinking so that tells you it's pretty mild...

Indian Chicken

3/4 cup ketchup

1 cup sugar

2/3 cup vinegar

1 tsp mustard

1 tsp paprika

1 tsp salt

2 Tbsp cornstarch

1 tsp pepper

1 tsp garlic powder

1 tsp curry powder

3 Tbsp Worcestershire sauce

1 Tbsp butter

Chicken pieces (I used drumsticks and thighs)

Combine all ingredients and pour over chicken. Bake at 375* for 1 - 1 1/2 hours. Serve with Basmati rice and a choice of vegetables.

Notes:

1. I usually double the sauce recipe and serve with the rice.

2. I always skin the chicken first, healthier and the flavour is infused right into the chicken instead of the skin.

dutch babies

noreply@blogger.com (mikki roo) — Thu, 22 Jan 2009 05:30:00 +0000

This is not a healthy brunch recipe. Not by a long shot! But it's a great treat for those "once in awhile" Saturday mornings... I grew up on this recipe and it still reminds me of home - and my mom's warm kitchen...

Dutch Babies, aka German Pancake

6 Tbsp butter, divided

3 eggs

Salt to taste

3/4 cup milk

2/3 cup flour

Preheat oven to 375*. Melt 3 Tbsp. butter in 9x13" pan in oven while you mix remaining ingredients. Cream remaining 3 Tbsp. butter, eggs and salt. Add milk and flour; beat well. Pour mixture into heated pan with melted butter. Bake for 30 minutes. Mixture will bubble up. Serve hot with syrup. Our favorite syrup recipe is as simple as this:

Simple Syrup

1 cup whipping cream (could use half-and-half or evaporated milk)

1 cup brown sugar

Heat on medium until mixture bubbles slightly.

Also good dusted with powdered sugar and served with fresh fruit or a fruit sauce. Whatever you're in the mood for!

caramel pumpkin cheesecake

noreply@blogger.com (mikki roo) — Wed, 07 Jan 2009 05:46:00 +0000

Here's the cheesecake recipe I used for our Christmas dinner. You can also find it (with gorgeous photos and step-by-step instructions) here.

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps

In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined. Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight. Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

chicken stuffed manicotti

noreply@blogger.com (mikki roo) — Wed, 07 Jan 2009 04:34:00 +0000

Source

Chicken-Stuffed Manicotti

1 clove garlic, minced
1/2 cup finely chopped onions
3 boneless, skinless chicken breasts, cut into small pieces (see hint below)
1 cup each grated carrots, grated zucchini, and finely chopped mushrooms
3 tablespoons minced, fresh basil, or 1-1/2 teaspoon dried
1 tablespoon minced, fresh oregano, or 1 teaspoon dried
1/4 teaspoon black pepper
4 oz. cream cheese, cut into cubes
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups tomato-based pasta sauce
1/2 cup shredded mozzarella cheese (2 oz.)
Chopped, fresh parsley for garnish (optional)

To make filling, spray a large, non-stick skillet with non-stick spray. Add garlic and onions. Cook and stir over medium heat until softened, about 2 minutes. Be careful not to burn them. Add chicken, increase heat to medium high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and Parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes.

While filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well. Using a teaspoon, stuff shells equally with filing. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella. Cover with foil and bake at 350 degrees for 40 minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired. Makes 6 servings.

Hint: Chicken is easier to cut into small pieces if it's partially frozen.

crunch topping for ice cream

noreply@blogger.com (mikki roo) — Sun, 28 Dec 2008 22:50:00 +0000

I rarely make dessert when it's just us, although Tech Guy and I both grew up on rich Mennonite cooking. I made the decision to cook a little more healthy, a little less unnecessary sugar. But last night was one of the rare exceptions. I made this Crunch Topping and served it over ice cream. Really very yummy and very simple. Healthy? Not so much, but the splurge once in awhile won't kill you!

Crunch Topping for Ice Cream

1/2 cup butter
1 cup brown sugar
1/4 cup water
4 cups corn flakes

Combine brown sugar, butter and water in heavy saucepan. Heat, stirring occasionally, to hard ball stage, about 5 minutes. Pour over corn flakes; stir well. Spread on a buttered cookie sheet to cool.

turkey cranberry wreath

noreply@blogger.com (mikki roo) — Sat, 27 Dec 2008 03:42:00 +0000

After our big Christmas dinner, I tried a recipe from Pampered Chef called Turkey Cranberry Wreath, using leftover turkey. Very yummy and festive and everyone loved it! Except Tech Guy had to pick out the cranberries. He's like that. =)

Turkey Cranberry Wreath

2 cans Pillsbury crescent rolls

1/2 c. mayo
2 Tbsp. honey Dijon mustard
1/2 tsp. course black pepper
2 cups cooked chopped turkey (or chicken)
1/2 c. thinly sliced celery
3 Tbsp. snipped fresh parsley
1/2 c. dried cranberries (Craisins work great)
4 oz. grated Swiss cheese
1/4 c. chopped walnuts
1 egg separated

Combine all ingredients except the crescent rolls, and the egg.

Separate crescent roll dough into triangles, With wide ends facing toward the center, arrange 8 triangles in a circle on a round baking stone or a pizza baking sheet. Corners of wide ends should touch, it will look like a flower. Take remaining 8 triangles and match wide end to wide ends with points facing the center of the baking stone or baking sheet. Scoop mixture onto the wide ends of the dough, making a circle. Weave dough, outside piece, inside piece, alternating all the way around to make a wreath. Take separated egg, discard or save (for later use) the egg yolk. Beat egg white lightly and brush over wreath. Bake at 350- 375°F depending on your oven for 25-30 minutes.

homegrown cornbread

noreply@blogger.com (mikki roo) — Mon, 24 Nov 2008 21:43:00 +0000

This recipe is a great complement to almost any hearty soup, stew or chowder dinner... our favorite happens to be Taco Soup. You can add a Mexican twist by adding chopped canned jalapenos and/or pimientos to the batter.

Homegrown Cornbread

1 1/2 cups sugar
3/4 cup shortening
2 cups buttermilk
2 eggs
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups cornmeal
2 cups flour

Mix together all ingredients and pour into greased 9x13" pan or muffin cups. Sprinkle sugar on top. Bake at 350* for 30-40 minutes.

taco soup, a.k.a chili

noreply@blogger.com (mikki roo) — Fri, 21 Nov 2008 20:57:00 +0000

Although the official name for this recipe is Taco Soup, it's really a glorified chili that hits the spot on these cold fall days. It's not only yummy, it's also eye-catching with the red of the tomatoes, the yellow corn, and the dark kidney beans.

Taco Soup

2 lbs lean hamburger
1 medium onion, diced
1 clove garlic, minced
1 28-oz can crushed tomatoes
1 16-oz can diced tomatoes
1 16-oz can pinto beans
1 16-oz can kidney beans
1 16-oz can whole kernel corn
1 pkg taco seasoning mix
1 pkg ranch dressing mix

Garnish:

Curly corn chips
Sour cream
Shredded cheddar cheese

Brown hamburger and onion; drain. Mix all ingredients in a large pan or slow cooker. The longer it cooks the better. Garnish with chips, sour cream and cheese. Serve with extra corn chips or cornbread.