Background: At the bridal shower hosted by my mother-in-law, she had each person write one of their favorite recipes on a 3-by-5 recipe card. This recipe comes from the book she made up of all the recipe cards.
Originally from: Sophie Hamberg
Serves ~4
Approximate time, from prep to table: ~2.5 hours (due to a 2+ hour marinade)
Ingredients:
1.5 lbs boneless skinless chicken breasts
1 clove garlic
1.5 tsp. seasoning salt
1.5 tsp. ground cumin
1 T. chili powder
1/2 tsp. crushed red pepper
2 T. vegetable oil
2 T lemon juice
Sliced Vegetables:
1 yellow pepper
1 red bell pepper
1 green pepper
1 onion
1-2 green onions (or more if desired)
tortillas
sour cream
Directions:
Preparation:
Cut chicken into thin strips; add garlic, seasoned salt, cumin, chili powder, red pepper, oil, and lemon juice and mix thoroughly. Marinate at least 2 hours or longer.
Cooking:
Cook chicken until done in fry pan; set aside. Cook vegetables in fry pan with 1 T. oil and cook, covered, until done. Then add chicken and cook together for a few minutes.
Serve: Put on tortillas and serve with sour cream.
Note/Tips: Someone gave us a set of the sizzling platters that they use at restaurants. If you like this recipe, I highly recommend getting a couple of them and heating them in the oven until time to serve. They add that "wow" effect for guests. I wouldn't recommend marinading the chicken all day; it can become too strong.
Sunday, July 25, 2010
Trivoli Casserole
Background: At the bridal shower hosted by my mother-in-law, she had each person write one of their favorite recipes on a 3-by-5 recipe card. This recipe comes from the book she made up of all the recipe cards. When I first got married, I didn't think I liked casseroles...now this is a family favorite!
Originally from: Christy Vollink
Serves ~6
Approximate time, from prep to table: ~an hour
Ingredients:
Group 1:
2lbs ground beef
1 green pepper
1 medium onion
celery & salt & pepper to taste
Group 2:
1 can cream-style corn
1 can cream of mushroom soup
1 can tomato soup
1 package penne pasta
4 c. sharp cheddar cheese (can be reduced)
Directions:
Start boiling water for the pasta so that you can cook it during step 2. Drain. (step 1)
Fry ingredients in group 1 until brown (step 2)
Add ingredients from group 2 to the fried ingredients (step 3)
Mix noodles and 2 cups of the cheese with other ingredients (step 4)
Put into a 9-by-13 baking dish and cover with the remaining cheese (step 5)
Bake @ 350 for 45 minutes (step 6)
Note/Tips: Great for leftovers.
Originally from: Christy Vollink
Serves ~6
Approximate time, from prep to table: ~an hour
Ingredients:
Group 1:
2lbs ground beef
1 green pepper
1 medium onion
celery & salt & pepper to taste
Group 2:
1 can cream-style corn
1 can cream of mushroom soup
1 can tomato soup
1 package penne pasta
4 c. sharp cheddar cheese (can be reduced)
Directions:
Start boiling water for the pasta so that you can cook it during step 2. Drain. (step 1)
Fry ingredients in group 1 until brown (step 2)
Add ingredients from group 2 to the fried ingredients (step 3)
Mix noodles and 2 cups of the cheese with other ingredients (step 4)
Put into a 9-by-13 baking dish and cover with the remaining cheese (step 5)
Bake @ 350 for 45 minutes (step 6)
Note/Tips: Great for leftovers.
Friday, June 4, 2010
Pasta Salad
Background: I found this recipe in the coupons from my newspaper. I made it last week and this week and it is so glorious with some leftover baked chicken for lunch!
Originally from: Marzetti Dressing Coupon Recipe
Serves ~ 4-8 (depends on whether this is a side or part of a lunch)
Approximate time, from prep to table: ~25 minutes (pasta has to cook)
Ingredients:
8 oz rotini pasta (Barilla Whole Grain is awesome)
1/2 - 3/4 Cup Ranch or Italian dressing (I prefer non-dairy Italian)
1/2 Cup grated Parmesan cheese (non-dairy substitute works well)
Choose from among these vegetables:
1 Cup broccoli florets
1 small can (6-8 oz) artichoke hearts, quartered (look for glass containers in the canned veggies section)
1 zucchini, quartered lengthwise then sliced
1/2 red onion, thinly sliced
1/2 Cup frozen peas, thawed
1 Cup cherry tomatoes, halved
1/2 Cup asparagus, cut into 1 inch pieces
1/2 Cup carrots, quartered lengthwise then sliced
1/4 Cup pitted and halved kalamata olives (I get mine from the "olive bar" at Meijer)
small can chickpeas
Directions:
Cook pasta according to package directions. Meanwhile, cut the broccoli into florets and put into strainer. Prep the rest of the veggies above and toss into a large bowl. Drain cooked pasta over broccoli (this will bring out the nice green color). Run cool water over the pasta and broccoli and drain well. Pour the drained pasta and broccoli into the large bowl. Add Parmesan cheese and dressing. Toss gently to coat. Serve or store covered in fridge until serving time.
Note/Tips: This has kept well in my fridge for 4 days. It tastes yummy and you just feel good after eating it--it is such pure, vegetable goodness! You could probably substitute olive oil and red wine vinegar for the Italian dressing if you wanted to. Experiment with which combination you like best!
Originally from: Marzetti Dressing Coupon Recipe
Serves ~ 4-8 (depends on whether this is a side or part of a lunch)
Approximate time, from prep to table: ~25 minutes (pasta has to cook)
Ingredients:
8 oz rotini pasta (Barilla Whole Grain is awesome)
1/2 - 3/4 Cup Ranch or Italian dressing (I prefer non-dairy Italian)
1/2 Cup grated Parmesan cheese (non-dairy substitute works well)
Choose from among these vegetables:
1 Cup broccoli florets
1 small can (6-8 oz) artichoke hearts, quartered (look for glass containers in the canned veggies section)
1 zucchini, quartered lengthwise then sliced
1/2 red onion, thinly sliced
1/2 Cup frozen peas, thawed
1 Cup cherry tomatoes, halved
1/2 Cup asparagus, cut into 1 inch pieces
1/2 Cup carrots, quartered lengthwise then sliced
1/4 Cup pitted and halved kalamata olives (I get mine from the "olive bar" at Meijer)
small can chickpeas
Directions:
Cook pasta according to package directions. Meanwhile, cut the broccoli into florets and put into strainer. Prep the rest of the veggies above and toss into a large bowl. Drain cooked pasta over broccoli (this will bring out the nice green color). Run cool water over the pasta and broccoli and drain well. Pour the drained pasta and broccoli into the large bowl. Add Parmesan cheese and dressing. Toss gently to coat. Serve or store covered in fridge until serving time.
Note/Tips: This has kept well in my fridge for 4 days. It tastes yummy and you just feel good after eating it--it is such pure, vegetable goodness! You could probably substitute olive oil and red wine vinegar for the Italian dressing if you wanted to. Experiment with which combination you like best!
Wednesday, April 14, 2010
Carrot Cake
Background: I am feeling like spring and so I want to post this wonderful carrot cake recipe. It is originally from one of my Mom's friends. This is what I made for Evan's first birthday party in July. It was the only non-fruit sweet he had ever had until we put one Froot Loop in each of his 10 Easter eggs this past week, which he inhaled when he figured out how to open the Easter eggs. Poor, deprived child.
Originally from: Mary Nadzum
Serves ~15
Approximate time, from prep to table: ~ 2 hours, including cooling time
Ingredients:
2 Cups all-purpose flour
1 Tbsp baking soda
1 Tbsp cinnamon
1 Tbsp baking powder
2 Cups sugar
1 1/2 Cups canola oil
4 eggs
3 Cups grated carrots
(Optional: 1/2 Cup chopped pecans)
Directions:
Preheat oven to 350 degrees.
Mix dry ingredients, add oil, and blend. Add eggs one at a time (mixing in between). Add carrots and nuts. Blend well. Pour mixture into a 9x13 pan.
Bake at 350 for 1 hour.
Although I have never made it, if you are feeling very Susie Homemaker, here is her homemade cream cheese frosting recipe:
8 oz cream cheese
1 box powdered sugar
1 stick butter
2 tsp vanilla
(Optional: 1 can coconut)
1/2 Cup chopped pecans
Beat thoroughly. (May make half of the recipe.)
Note/Tips: I just bought a cream cheese frosting when it was on sale and I thought the cake turned out wonderfully. Pour Evan didn't even get frosting, though, because it contained dairy. (Note little piece without cream cheese frosting above.) I hope that he grows out of his allergy so that he can indulge in the glory that is dairy!
Originally from: Mary NadzumServes ~15
Approximate time, from prep to table: ~ 2 hours, including cooling time
Ingredients:
2 Cups all-purpose flour
1 Tbsp baking soda
1 Tbsp cinnamon
1 Tbsp baking powder
2 Cups sugar
1 1/2 Cups canola oil
4 eggs
3 Cups grated carrots
(Optional: 1/2 Cup chopped pecans)
Directions:
Preheat oven to 350 degrees.
Mix dry ingredients, add oil, and blend. Add eggs one at a time (mixing in between). Add carrots and nuts. Blend well. Pour mixture into a 9x13 pan.
Bake at 350 for 1 hour.
Although I have never made it, if you are feeling very Susie Homemaker, here is her homemade cream cheese frosting recipe:
8 oz cream cheese
1 box powdered sugar
1 stick butter
2 tsp vanilla
(Optional: 1 can coconut)
1/2 Cup chopped pecans
Beat thoroughly. (May make half of the recipe.)
Note/Tips: I just bought a cream cheese frosting when it was on sale and I thought the cake turned out wonderfully. Pour Evan didn't even get frosting, though, because it contained dairy. (Note little piece without cream cheese frosting above.) I hope that he grows out of his allergy so that he can indulge in the glory that is dairy!
Sunday, April 4, 2010
Easter Egg Bread
Background: My mom made this bread a few times when I was little and I decided to make it myself this year. It was just as good as I remembered it! It is a wonderfully chewy bread. Grant said that it reminded him of Hawaiian bread. I altered the recipe slightly based on my mom's old recipe, which makes 4 times as much bread (which explains why she made it only a few times--imagine kneading 4 times as much dough at once!).
Originally from: my Mom, as well as here
Serves ~8 (one 1-lb loaf)
Approximate time, from prep to table: ~3 1/2 hours
Ingredients:
2 1/2 cups all-purpose flour, sifted and divided (plus up to 1 extra cup for kneading)
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast (or 2 1/2 tsp)
2/3 cup milk
2 tablespoons butter (canola oil could also work)
2 eggs
Canola oil to coat bowl
5 whole eggs, uncooked, dyed if desired
Cooking spray
2 tablespoons butter, melted ( or 1 egg and 1 Tbsp milk)
Directions:
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. In a small bowl, sift 1 1/2 cups of flour for future use. Combine milk and butter (or canola oil) in a small saucepan (or dish for microwave if you want less pans to wash!); heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter (or canola oil) to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, dust it with flour and turn it out onto a heavily floured surface and knead until smooth and elastic, about 8 minutes. You will need to add up to another 3/4 Cup of flour while kneading, so don't be shy with the flour!
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and uniformly thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five eggs. Seal the ends of the ring together and use your fingers to push the eggs down between the braids of dough.
Place loaf on a baking sheet, coated with cooking spray, and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. After about 30 minutes, preheat oven to 350 degrees F. Brush risen loaf with melted butter (or egg and milk, whisked) and bake in preheated oven for about 25 minutes, or until golden and bread sounds hollow when tapped with hand. (Or you could experiment with a pizza stone that has been heating up for at least 25 minutes.)
Note/Tips: This bread is best when fresh out of the oven, but it keeps well if stored in an airtight container. I made this twice on Holy Saturday--one bread with five twists and one with 10 twists. I like the 10 twists better, with an egg in every other twist. Push the eggs deeply into the bread, as I had one egg roll out onto the pan during the baking! The eggs are supposed to hard boil with the bread, but I found that they barely soft-boiled (due to the drastically reduced amount of time needed from the above referenced recipe) and we did not eat them when they came out of the oven. I think that perhaps hard-boiling them beforehand would be best, but am not sure if they would then be over-cooked. I would just consider them a nice Easter decoration and discourage people from eating them. I don't think this bread should be stored in the refrigerator, so I would not recommend eating the hard-boiled eggs after a few hours, anyway. I also do not like that the color on my eggs chipped a little bit during the baking. I think that this is from the perspiration of the cooking eggs, so warm pre-boiled eggs might also solve this dilemma. I like the egg and milk coating best because I think it seals the bread better and the bread will dry out less (if it lasts more than one day, that is).
Originally from: my Mom, as well as hereServes ~8 (one 1-lb loaf)
Approximate time, from prep to table: ~3 1/2 hours
Ingredients:
2 1/2 cups all-purpose flour, sifted and divided (plus up to 1 extra cup for kneading)
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast (or 2 1/2 tsp)
2/3 cup milk
2 tablespoons butter (canola oil could also work)
2 eggs
Canola oil to coat bowl
5 whole eggs, uncooked, dyed if desired
Cooking spray
2 tablespoons butter, melted ( or 1 egg and 1 Tbsp milk)
Directions:
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. In a small bowl, sift 1 1/2 cups of flour for future use. Combine milk and butter (or canola oil) in a small saucepan (or dish for microwave if you want less pans to wash!); heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter (or canola oil) to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, dust it with flour and turn it out onto a heavily floured surface and knead until smooth and elastic, about 8 minutes. You will need to add up to another 3/4 Cup of flour while kneading, so don't be shy with the flour!
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and uniformly thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five eggs. Seal the ends of the ring together and use your fingers to push the eggs down between the braids of dough.
Place loaf on a baking sheet, coated with cooking spray, and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. After about 30 minutes, preheat oven to 350 degrees F. Brush risen loaf with melted butter (or egg and milk, whisked) and bake in preheated oven for about 25 minutes, or until golden and bread sounds hollow when tapped with hand. (Or you could experiment with a pizza stone that has been heating up for at least 25 minutes.)
Note/Tips: This bread is best when fresh out of the oven, but it keeps well if stored in an airtight container. I made this twice on Holy Saturday--one bread with five twists and one with 10 twists. I like the 10 twists better, with an egg in every other twist. Push the eggs deeply into the bread, as I had one egg roll out onto the pan during the baking! The eggs are supposed to hard boil with the bread, but I found that they barely soft-boiled (due to the drastically reduced amount of time needed from the above referenced recipe) and we did not eat them when they came out of the oven. I think that perhaps hard-boiling them beforehand would be best, but am not sure if they would then be over-cooked. I would just consider them a nice Easter decoration and discourage people from eating them. I don't think this bread should be stored in the refrigerator, so I would not recommend eating the hard-boiled eggs after a few hours, anyway. I also do not like that the color on my eggs chipped a little bit during the baking. I think that this is from the perspiration of the cooking eggs, so warm pre-boiled eggs might also solve this dilemma. I like the egg and milk coating best because I think it seals the bread better and the bread will dry out less (if it lasts more than one day, that is).
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