I have discovered that I can get my kids to eat vegetables if I make soup and blend it all till it's nice and smooth. Needless to say, we've been eating a lot of pureed veggies this summer.
This soup is my current favorite. We call it "Sunshine Soup" because of it's cheerful orange color. And because there's no way my three-year old would eat "summer vegetable soup".
At least once a week we have a soup meal, and I try to get a no-meat meal once a week as well - this one does double duty. I always make some sort of bread to go with it, and that's plenty for us, but you could add a little browned Italian Sausage or chicken to this if you just really had to have meat. Just don't leave out the feta cheese - it really makes this soup!
Sunshine Soup
2 tablespoons olive oil
1 onion, minced
1 pound potatoes, peeled and cubed
1 pound carrots (don't bother peeling, just chunk up)
1 red sweet pepper seeds removed, sliced
6 cups chicken stock (or water)
1 tablespoon lemon juice
feta cheese
Salt and freshly ground Pepper
Warm the oil in a large pot over medium heat, and sauté the onion and carrot until the onion is translucent. Add the potatoes, sweet pepper and chicken stock (or water). Bring to a boil, then lower the heat and simmer for 15 to 20 minutes.
Puree soup until smooth with an immersion blender, or remove to a food processor/blender. Season to taste with salt, pepper and lemon juice.
To serve, ladle into bowls and sprinkle with the feta cheese.
Adapted From this website
Showing posts with label Tasty Tuesday. Show all posts
Showing posts with label Tasty Tuesday. Show all posts
Tasty Tuesday - Pizza/Pasta Sauce
This is our current favorite pizza sauce & my absolute go-to pasta sauce for quick and easy.
When I make a batch, I can divide it up and freeze it, and make enough for three pizzas. Unless we start using it for dipping... and then it only makes about two pizzas.
It's also wonderful, because now I keep all the ingredients on-hand and you just can't beat it for simplicity. It doesn't sound like much, but trust me, once you try it, you won't want to go back!!
The orginal recipe is from 101 Cookbooks, here's my version - it's only slightly tweaked.
Five Minute Tomato Sauce
1/4 cup extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fine grain sea salt
1 1/2 teaspoons garlic, finely chopped
1 (28 oz.) can crushed red tomatoes (try to get ones without anything added to them if you can, if they have salt added, go easy on the sea salt)
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, until it begins to sizzle and smell good. You just want to infuse the oil, but don’t brown the garlic.
Stir in the tomatoes and heat to a gentle simmer. Add the lemon zest, stir to combine.
Taste.
If it’s a little bitter, add about 1 teaspoon of sugar or adjust the salt. Sometimes I also add some fresh basil or a little Italian seasoning if I’m feeling like it needs it. Just don’t leave out the lemon – it makes this sauce!
When I make a batch, I can divide it up and freeze it, and make enough for three pizzas. Unless we start using it for dipping... and then it only makes about two pizzas.
It's also wonderful, because now I keep all the ingredients on-hand and you just can't beat it for simplicity. It doesn't sound like much, but trust me, once you try it, you won't want to go back!!
The orginal recipe is from 101 Cookbooks, here's my version - it's only slightly tweaked.
Five Minute Tomato Sauce
1/4 cup extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fine grain sea salt
1 1/2 teaspoons garlic, finely chopped
1 (28 oz.) can crushed red tomatoes (try to get ones without anything added to them if you can, if they have salt added, go easy on the sea salt)
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, until it begins to sizzle and smell good. You just want to infuse the oil, but don’t brown the garlic.
Stir in the tomatoes and heat to a gentle simmer. Add the lemon zest, stir to combine.
Taste.
If it’s a little bitter, add about 1 teaspoon of sugar or adjust the salt. Sometimes I also add some fresh basil or a little Italian seasoning if I’m feeling like it needs it. Just don’t leave out the lemon – it makes this sauce!
Tasty Tuesday - Homemade Bread
I’ve wanted us to eat more whole wheat for ages, but J wasn’t exactly on board. I’d go through phases where I’d use it for awhile, then get tired of hearing, “Yeah, it’s really good, except for the whole wheat flour.” And so, I’d go back to my refined white flour baking for awhile again.
Then, I discovered WHITE whole wheat flour. It has just as many whole grains as the whole wheat flour you are more used to, but it’s a different grain. The commonly known “whole wheat flour” is from RED whole wheat, where this other delicious flour is from WHITE whole wheat.
Once I switched to using the white whole wheat flour my DH’s grumbling pretty much subsided. (Sometimes he still must protest just for the sake of protest.)
I now use it in place of whole wheat flour in all the recipes that call for it, and I can use it in place of refined white flour almost all the time. (Although sometimes I up the liquid/fat a bit to help keep it moist.) For cookies, muffins, bread and rolls I use my white whole wheat flour, or a combination of it and refined flour/bread flour. And of course, I still use my bread flour/ cake flour/ refined white flour for those special delicious deserts where – lets face it – we’re not exactly worried about health anyway.
Here’s the recipe I’ve been using to bake our bread for a few months now. This is a great recipe, because with the milk it keeps for a really long time. I’ve also made it without the butter (on accident of course!) but it was still very good.
It’s an easy recipe – especially if you have a bread machine – and if you don’t then you shouldbeg someone to buy you one be able to Google the conversion of how to make bread without a bread machine and do the steps yourself in an upright mixer.
White Whole Wheat Bread
1 ¼ c. whole milk (you can use less fat, but it might not keep as long)
2 T. melted butter (or olive oil)
3 c. white whole wheat flour
2 T. raw honey (you can use your honey bear, but the raw stuff is DELISH)
1 ½ tsp. salt
2 tsp. yeast
Put ingredients in bread machine in order recommended by manufacturer. Press dough cycle.
Grease bread pan. Punch bread down, form into a loaf and let rise in pan (in a warm spot) for about 30 minutes.
Bake at 350 degrees for 25 minutes.
Let cool on a wire rack for 10 minutes. Then, remove from pan and cool on rack.
Slice and store for sandwiches, toast, and everyday bread.
I also divided it into 8 rolls a few weeks ago and made hamburger buns out of this dough. (Although, I did add a little water to the dough and adjusted the water/milk combo to equal 1 1/4c. in order to help make the dough a little less moist to stand up to being buns.)
Then, I discovered WHITE whole wheat flour. It has just as many whole grains as the whole wheat flour you are more used to, but it’s a different grain. The commonly known “whole wheat flour” is from RED whole wheat, where this other delicious flour is from WHITE whole wheat.
Once I switched to using the white whole wheat flour my DH’s grumbling pretty much subsided. (Sometimes he still must protest just for the sake of protest.)
I now use it in place of whole wheat flour in all the recipes that call for it, and I can use it in place of refined white flour almost all the time. (Although sometimes I up the liquid/fat a bit to help keep it moist.) For cookies, muffins, bread and rolls I use my white whole wheat flour, or a combination of it and refined flour/bread flour. And of course, I still use my bread flour/ cake flour/ refined white flour for those special delicious deserts where – lets face it – we’re not exactly worried about health anyway.
Here’s the recipe I’ve been using to bake our bread for a few months now. This is a great recipe, because with the milk it keeps for a really long time. I’ve also made it without the butter (on accident of course!) but it was still very good.
It’s an easy recipe – especially if you have a bread machine – and if you don’t then you should
White Whole Wheat Bread
1 ¼ c. whole milk (you can use less fat, but it might not keep as long)
2 T. melted butter (or olive oil)
3 c. white whole wheat flour
2 T. raw honey (you can use your honey bear, but the raw stuff is DELISH)
1 ½ tsp. salt
2 tsp. yeast
Put ingredients in bread machine in order recommended by manufacturer. Press dough cycle.
Grease bread pan. Punch bread down, form into a loaf and let rise in pan (in a warm spot) for about 30 minutes.
Bake at 350 degrees for 25 minutes.
Let cool on a wire rack for 10 minutes. Then, remove from pan and cool on rack.
Slice and store for sandwiches, toast, and everyday bread.
I also divided it into 8 rolls a few weeks ago and made hamburger buns out of this dough. (Although, I did add a little water to the dough and adjusted the water/milk combo to equal 1 1/4c. in order to help make the dough a little less moist to stand up to being buns.)
Tasty Tuesday - Crockpot Yogurt!
Right now I’m obsessed with making things. I’m making everything I possibly can these days…
Bread, yogurt, ketchup, sauerkraut, hamburger buns, “Jiffy” corn muffin mix, dresses, pants, placemats, growth-charts, t-shirts, flyers, e-News letters. You name it. If it comes ready-made, then I’m probably trying to do it myself.
I have been baking my own bread for ages, but for over a month now I haven’t bought ANY store bought bread. (I’ll post my fave bread recipe next Tuesday.)
The food stuff is my real obsession right now though. I’ve been working really hard at reducing our grocery budget as well as getting our family to eat healthier. I’m trying to cut out as many processed foods as I can – especially those yucky things like hydrogenated oils and MSG. And I really find it fun to read cookbooks/blogs and anything I can get my hands on regarding cooking and nutrition. I’m loving the Heavenly Homemaker - she taught me how to strain my dairy products.
One of the things our family loves is yogurt and we just go through it like crazy… so I’ve been working with making my own. I still get the kids the occasional “go-gurt” type of thing for on-the-go snacks, but we’ve been really enjoying this crockpot version. And it’s really easy! Just takes a little planning, but almost NO work!
Now that I’m making my own yogurt I’m using it in everything too! We love it for smoothies, to add a creamy richness to salad dressings, and soups. I just discovered putting this plain yogurt into boxed mac ‘n cheese in place of the milk. Oh. My. Goodness. SO GOOD.
If you’re not a big fan of plain yogurt, you’ll find that this version is a little less tangy, and excellent with a little honey. Or google “plain yogurt mix-ins” and you’ll find lots of ideas – and so much less sugar than the store bought kinds!
Enough! Here’s the recipe, try for yourself:
Crockpot Yogurt
Ingredients:
½ gallon of milk (You can use whatever fat % you like. I’m not afraid of fat. I relish fat. I use WHOLE.)
½ cup of PLAIN yogurt with live active cultures
Directions:
Turn your crock pot to low and pour in 1/2 gallon of milk.
Heat on low for 2 hours and 45 minutes. (This is for a 4-5 gallon crockpot. If you have a 2 gallon crockpot then I’m jealous, ‘cuz I broke mine, but you should just cook it for 2 hours and 30 minutes.)
Turn your crock pot off and unplug it. Let the milk cool in the crockpot with the lid on for 3 hours.
After 3 hours, skim off the thin layer of film on top of the milk and discard. Then, remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of PLAIN yogurt with live active cultures and mix very well.
Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
Let it culture overnight, 8-12 hours.
In the morning stir yogurt and at this point you can store in glass quart jars or a container of your choice.
OR to make Greek Yogurt (which is just traditional yogurt with some of the whey strained out):
Strain yogurt through cheesecloth suspended at least two inches about a bowl for 3 hours (minimum) to desired thickness. The longer you strain, the thicker your yogurt will be. (You can also save the whey to make fermented vegetables, or other dairy products… but that’s a whole other post and something I’m only just experimenting with.)
For the best texture, refrigerate for at least 8 hours before using.
(And don't forget to reserve about ½ cup yogurt when you're eating it, so that you can make your next batch of yogurt with it!)
Bread, yogurt, ketchup, sauerkraut, hamburger buns, “Jiffy” corn muffin mix, dresses, pants, placemats, growth-charts, t-shirts, flyers, e-News letters. You name it. If it comes ready-made, then I’m probably trying to do it myself.
I have been baking my own bread for ages, but for over a month now I haven’t bought ANY store bought bread. (I’ll post my fave bread recipe next Tuesday.)
The food stuff is my real obsession right now though. I’ve been working really hard at reducing our grocery budget as well as getting our family to eat healthier. I’m trying to cut out as many processed foods as I can – especially those yucky things like hydrogenated oils and MSG. And I really find it fun to read cookbooks/blogs and anything I can get my hands on regarding cooking and nutrition. I’m loving the Heavenly Homemaker - she taught me how to strain my dairy products.
One of the things our family loves is yogurt and we just go through it like crazy… so I’ve been working with making my own. I still get the kids the occasional “go-gurt” type of thing for on-the-go snacks, but we’ve been really enjoying this crockpot version. And it’s really easy! Just takes a little planning, but almost NO work!
Now that I’m making my own yogurt I’m using it in everything too! We love it for smoothies, to add a creamy richness to salad dressings, and soups. I just discovered putting this plain yogurt into boxed mac ‘n cheese in place of the milk. Oh. My. Goodness. SO GOOD.
If you’re not a big fan of plain yogurt, you’ll find that this version is a little less tangy, and excellent with a little honey. Or google “plain yogurt mix-ins” and you’ll find lots of ideas – and so much less sugar than the store bought kinds!
Enough! Here’s the recipe, try for yourself:
Crockpot Yogurt
Ingredients:
½ gallon of milk (You can use whatever fat % you like. I’m not afraid of fat. I relish fat. I use WHOLE.)
½ cup of PLAIN yogurt with live active cultures
Directions:
Turn your crock pot to low and pour in 1/2 gallon of milk.
Heat on low for 2 hours and 45 minutes. (This is for a 4-5 gallon crockpot. If you have a 2 gallon crockpot then I’m jealous, ‘cuz I broke mine, but you should just cook it for 2 hours and 30 minutes.)
Turn your crock pot off and unplug it. Let the milk cool in the crockpot with the lid on for 3 hours.
After 3 hours, skim off the thin layer of film on top of the milk and discard. Then, remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of PLAIN yogurt with live active cultures and mix very well.
Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
Let it culture overnight, 8-12 hours.
In the morning stir yogurt and at this point you can store in glass quart jars or a container of your choice.
OR to make Greek Yogurt (which is just traditional yogurt with some of the whey strained out):
Strain yogurt through cheesecloth suspended at least two inches about a bowl for 3 hours (minimum) to desired thickness. The longer you strain, the thicker your yogurt will be. (You can also save the whey to make fermented vegetables, or other dairy products… but that’s a whole other post and something I’m only just experimenting with.)
(And don't forget to reserve about ½ cup yogurt when you're eating it, so that you can make your next batch of yogurt with it!)
A 1/2 gallon of milk gets me about 2.25 lbs of yogurt. This lasts us about a week.
Tasty Tuesday - Mojitos by the Pitcher
I planted mint in our garden this year for just this purpose, and so this past Memorial Day weekend we made quite a few of these…
Mojitos by the Pitcher
3/4 cup loosely packed mint leaves
1 cup freshly squeezed lime juice
1 cup simple syrup (see recipe below)
1 1/2 cups rum
3 cups club soda
ice
Instructions:
Place mint leaves in the bottom of your pitcher. Fill bottom ¼ to 1/3 of the pitcher with ice. Use a wooden spoon to mash up or “muddle” the mint leaves with the ice. Use a mortar and pestle to mash up or "muddle" the mint leaves.
Add the remaining ingredients. I suggest adding about 2/3 cup of the simple syrup at first and tasting, and then adding more to your taste. Fill the remainder of the pitcher with ice. Stir well and serve on the rocks.
(To try and cut back on the sugar, I also tried using Dt. Sprite and cutting back on the simple syrup… while this worked and the results were tasty, they were more like spiked lemonade than a mojito.)
Simple Syrup Recipe:
2 parts sugar
1 part water
Instructions:
Bring the water to a boil.
Dissolve the sugar into the boiling water, stirring constantly.
Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)
Allow to cool completely and thicken, then store in a clean dry container. Will keep in the refrigerator for practically forever.
Mojitos by the Pitcher
3/4 cup loosely packed mint leaves
1 cup freshly squeezed lime juice
1 cup simple syrup (see recipe below)
1 1/2 cups rum
3 cups club soda
ice
Instructions:
Place mint leaves in the bottom of your pitcher. Fill bottom ¼ to 1/3 of the pitcher with ice. Use a wooden spoon to mash up or “muddle” the mint leaves with the ice. Use a mortar and pestle to mash up or "muddle" the mint leaves.
Add the remaining ingredients. I suggest adding about 2/3 cup of the simple syrup at first and tasting, and then adding more to your taste. Fill the remainder of the pitcher with ice. Stir well and serve on the rocks.
(To try and cut back on the sugar, I also tried using Dt. Sprite and cutting back on the simple syrup… while this worked and the results were tasty, they were more like spiked lemonade than a mojito.)
Simple Syrup Recipe:
2 parts sugar
1 part water
Instructions:
Bring the water to a boil.
Dissolve the sugar into the boiling water, stirring constantly.
Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)
Allow to cool completely and thicken, then store in a clean dry container. Will keep in the refrigerator for practically forever.
Tasty Tuesday - Kahlua Fruit Dip
I got this recipe off another blog a month or two ago, and have made it a couple times since then. If you like Kahlua, it's a really yummy and easy dip to make. We also used the leftovers (it makes alot) on strawberry shortcake, instead of the regular whipped cream.
Kahlua Fruit Dip
1 (3 1/2 oz.) pkg. of Instant vanilla pudding
8 oz. pkg. of Cool Whip
2-3 Tbsp. Kahlua
1 cup milk
Mix the pudding mix with 1 cup of milk for about 2 minutes until slightly thickened. Stir in the Cool Whip and Kahlua. Refrigerate for about 1 hour before serving. Can be refrigerated for about 1 week.
Kahlua Fruit Dip
1 (3 1/2 oz.) pkg. of Instant vanilla pudding
8 oz. pkg. of Cool Whip
2-3 Tbsp. Kahlua
1 cup milk
Mix the pudding mix with 1 cup of milk for about 2 minutes until slightly thickened. Stir in the Cool Whip and Kahlua. Refrigerate for about 1 hour before serving. Can be refrigerated for about 1 week.
Tasty Tuesday - Easy Quiche
We had this delicious “breakfast for dinner” last week, and it was so easy and yummy it’s going straight into the recipe box! I don’t know if I really think it’s a quiche, but it’s tasty no matter what you call it. (And BTW, I used skim milk, reduced-fat cheese, only 1/2 cup parmesan cheese, light butter, extra lean pre-cubed ham, and the heart-smart bisquick for a point total of 5 points per serving - makes 8 servings.)
Easy Quiche
2 cups milk
4 eggs
3/4 cup biscuit baking mix
1/4 cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.
Easy Quiche
2 cups milk
4 eggs
3/4 cup biscuit baking mix
1/4 cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.
Tasty Tuesday - Meatball Nirvana
Tasty Tuesday is back! I know, you missed it so very much.
Here's a favorite recipe we've been having a lot lately, it freezes well, and I got it from all recipes. (Although I've tweaked it just a teeny bit to save some time and calories.) These meatballs have a bit of a kick, so if you're not into the spice just leave out the red pepper flakes... although this version is not too spicy for my two year old. And P.S. it's 1 point per meatball.
Meatball Nirvana
1 pound extra ground turkey
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (org recipe called for 3/4t)
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Preheat an oven to 400 degrees F.
Place the ground turkey into a mixing bowl, and season with salt, onion powder, garlic powder, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. (One pound of turkey should make 16 meatballs.)
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Here's a favorite recipe we've been having a lot lately, it freezes well, and I got it from all recipes. (Although I've tweaked it just a teeny bit to save some time and calories.) These meatballs have a bit of a kick, so if you're not into the spice just leave out the red pepper flakes... although this version is not too spicy for my two year old. And P.S. it's 1 point per meatball.
Meatball Nirvana
1 pound extra ground turkey
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (org recipe called for 3/4t)
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Preheat an oven to 400 degrees F.
Place the ground turkey into a mixing bowl, and season with salt, onion powder, garlic powder, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. (One pound of turkey should make 16 meatballs.)
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Tasty Tuesday - Quick Mix Pizza Dough
We make our own pizza about once a week, usually on Friday nights. I've been through a lot of recipes - some using the bread machine, some that need to sit overnight, some that use my kitchen-aid mixer, but this is our new favorite pizza dough recipe. And to make it even better, it comes with directions to freeze it, and doesn't take any special equipment.
Quick Mix Pizza Dough
1c. water
2T olive oil
3-3 1/2c. flour
1 pkg. (2 1/4t.) active dry yeast
1t. sugar
1/2t. salt
Recipe yields 2 medium or large crusts, depending on thickness.
Cooking day instructions
Heat water and olive oil to 120 degrees. In bowl, combine 1 ½ cups flour with yeast, sugar, and salt. Add warm water and mix with electric mixer for 3 minutes. Stir in 1 ½ cups additional flour by hand to form a soft dough. Knead on a floured surface for 10 minutes, adding rest of flour as needed. Dough should be smooth and elastic but not sticky. Shape into a ball and place in greased bowl. Cover with damp cloth. Let rise in a warm place about 45 minutes or until doubled in size. Punch down and divide in half. Wrap each half in plastic wrap and freeze in freezer bag.
Serving day instructions
Thaw completely. Preheat oven to 450 degrees. Roll out pizza dough directly onto pizza pan or baking stone. Prick crust with fork, then parbake in oven for 10-15 minutes or until lightly browned. Remove from oven, add toppings, and return to over to continue baking for 10-15 minutes more until done. (I usually parbake for about 8 minutes, and bake for about 10.)
Quick Mix Pizza Dough
1c. water
2T olive oil
3-3 1/2c. flour
1 pkg. (2 1/4t.) active dry yeast
1t. sugar
1/2t. salt
Recipe yields 2 medium or large crusts, depending on thickness.
Cooking day instructions
Heat water and olive oil to 120 degrees. In bowl, combine 1 ½ cups flour with yeast, sugar, and salt. Add warm water and mix with electric mixer for 3 minutes. Stir in 1 ½ cups additional flour by hand to form a soft dough. Knead on a floured surface for 10 minutes, adding rest of flour as needed. Dough should be smooth and elastic but not sticky. Shape into a ball and place in greased bowl. Cover with damp cloth. Let rise in a warm place about 45 minutes or until doubled in size. Punch down and divide in half. Wrap each half in plastic wrap and freeze in freezer bag.
Serving day instructions
Thaw completely. Preheat oven to 450 degrees. Roll out pizza dough directly onto pizza pan or baking stone. Prick crust with fork, then parbake in oven for 10-15 minutes or until lightly browned. Remove from oven, add toppings, and return to over to continue baking for 10-15 minutes more until done. (I usually parbake for about 8 minutes, and bake for about 10.)
Tasty Tuesday - Five Minute Chocolate Cake
This recipe is a horrible, terrible thing to share. Because it really is a chocolate cake in FIVE MINUTES. In the MICROWAVE. And it's delicious.
I have to work very hard not to make one daily.
I got the recipe from our realtor. She was nice enough to leave it on our doorstep this Halloween with a bag of chocolate chips, so the recipe is copied straight from what she gave me... enjoy!
5 Minute Chocolate Cake
4T flour
4T sugar
2T cocoa
1 egg
3T milk
3T oil
4T chocolate chips (this is the only change I'd make, I really think these are optional, and I would at least cut it to 2T)
Splash of Vanilla
1 Large Coffee Mug
Add dry ingredients and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add chocolate chips and vanilla and mix again.
Put mug in the microwave on saucer and cook for 3 minutes. (Cake may rise over the top of the mug, but don’t be alarmed.)
Allow to cool for 3 minutes, then dump out on saucer.
EAT! (This can serve two if so desired.)
Why is this the most dangerous cake recipe in the world?
Because we are now only 5 minutes away from chocolate cake at any time of the day or night!
I have to work very hard not to make one daily.
I got the recipe from our realtor. She was nice enough to leave it on our doorstep this Halloween with a bag of chocolate chips, so the recipe is copied straight from what she gave me... enjoy!
5 Minute Chocolate Cake
4T flour
4T sugar
2T cocoa
1 egg
3T milk
3T oil
4T chocolate chips (this is the only change I'd make, I really think these are optional, and I would at least cut it to 2T)
Splash of Vanilla
1 Large Coffee Mug
Add dry ingredients and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add chocolate chips and vanilla and mix again.
Put mug in the microwave on saucer and cook for 3 minutes. (Cake may rise over the top of the mug, but don’t be alarmed.)
Allow to cool for 3 minutes, then dump out on saucer.
EAT! (This can serve two if so desired.)
Why is this the most dangerous cake recipe in the world?
Because we are now only 5 minutes away from chocolate cake at any time of the day or night!
Tasty Tuesday - Creamy Chicken & Noodles
For some time now, I've been looking for a recipe for chicken and noodles that's somewhere between soup and dumplings. The kind of thing I remember eating in the school cafeteria - the kind that's almost like gravy, and you can't eat it without mashed potatoes and bread. I have made a lot of recipes that are not any of these things... but Sunday night, I think we may have found the ONE. And to make things even better, it's really simple.
Creamy Chicken & Noodles
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
(I added a bay leaf, used about 5 cups chicken broth, and three shredded boneless chicken breasts. I didn’t have any seasoning salt, so I added about 1/4t. salt. I also read in the reviews that it is really important to use the frozen noodles, and not dried for this recipe.)
We served it over buttermilk mashed potatoes with crusty bread. Delicious!
Creamy Chicken & Noodles
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
(I added a bay leaf, used about 5 cups chicken broth, and three shredded boneless chicken breasts. I didn’t have any seasoning salt, so I added about 1/4t. salt. I also read in the reviews that it is really important to use the frozen noodles, and not dried for this recipe.)
We served it over buttermilk mashed potatoes with crusty bread. Delicious!
Tasty Tuesday - Chocolate Zucchini Bread
A few weeks ago we got some - ah, I mean LOADS - of zucchini from J's parent's. Due to circumstances beyond their control, their garden was overflowing with squash and they couldn't use any of it - so we took some off their hands. We ended up grating 26 cups of zucchini and freezing it for baking. I also made a few loaves of this chocolate zucchini bread, and some muffins, and some blueberry zucchini bread. I still have tons in the freezer - so if you have a good grated zucchini recipe...
Chocolate Zucchini Bread
1 1/4c. sugar
3 eggs
1/3c. canola oil
3t. vanilla extract
2 1/2c. flour
1/2c. baking cocoa
1t. salt
1t. baking soda
1t. cinnamon
1/4t. baking powder
2c. shredded zucchini
In a large mixing bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and backing powder in a separate bowl; gradually beat into sugar mixture until well blended. Stir in zucchini. Transfer to two 8x4 loaf pans coated with cooking spray.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Chocolate Zucchini Bread
1 1/4c. sugar
3 eggs
1/3c. canola oil
3t. vanilla extract
2 1/2c. flour
1/2c. baking cocoa
1t. salt
1t. baking soda
1t. cinnamon
1/4t. baking powder
2c. shredded zucchini
In a large mixing bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and backing powder in a separate bowl; gradually beat into sugar mixture until well blended. Stir in zucchini. Transfer to two 8x4 loaf pans coated with cooking spray.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Tasty Tuesday - Sante Fe Soup
This soup is so easy and so simple, that it really needs little to no introduction. I really questioned the ingredients the first time I made it - but have confidence in the recipe - I've made it many times since I first discovered it in Jon's family cookbook, and it's always a hit. It's really good for the freezer too.
Santa Fe Soup
1 lb. Velveeta, cubed
1 lb. ground beef, browned
1 (15oz) can corn, undrained
1 can kidney beans, drained and rinsed
1 can Rotel tomatoes, undrained
1 can stewed tomatoes, undrained
2T dry taco seasoning
Mix all ingredients together and cook in crockpot on low for 3 hours.
Santa Fe Soup
1 lb. Velveeta, cubed
1 lb. ground beef, browned
1 (15oz) can corn, undrained
1 can kidney beans, drained and rinsed
1 can Rotel tomatoes, undrained
1 can stewed tomatoes, undrained
2T dry taco seasoning
Mix all ingredients together and cook in crockpot on low for 3 hours.
Tasty Tuesday - Pork Shoulder
I've had the same grocery budget for over a year now, and it just doesn't seem to go as far as it used to. As far as meat goes, that's what just kills me. I can't stomach the prices! My mom's general tip to me was try to buy meat under $1.99/lb. While last summer that was usually possible - this summer, I always try, but if I can get it for $2.50/lb. I feel pretty good.
Which brings me to pork shoulder/roast/butt. I've been finding this for as cheap as $1/lb. Woo-hoo! Ok. So it's cheap. Cheap doesn't mean squat if it's inedible. Now what do I do with it?
One way we love it in the crockpot is as BBQ. It's as easy as a packet of McCormick's BBQ Pork seasoning, some ketchup, brown sugar and vinegar (directions are all on the little packet). And VIOLA! Delicious BBQ pork for sandwiches.
Another favorite is the recipe below, collected from a friend. It's great as leftovers and freezes well too. I've used some of the shredded leftover carnitas recipe on the tamale casserole or other casseroles that call for chicken since by itself, it doesn't have an overly "Mexican" flavor. Just good tender pork.
Carnitas
3 lbs boneless pork shoulder
2T oil
4 garlic cloves, minced
1 small onion, roughly chopped
1 orange, quartered
1 lime, quartered
1/4c. brown sugar
1 1/2t. chili powder
1/2t. salt
1/4t. pepper
1/2c. water
Place pork shoulder in crock-pot. Combine the oil, water, garlic, brown sugar, spices. Pour over pork. Juice orange and lime over the pork, and add whole fruit to crock pot. Cook for eight to ten hours on low.
Shred meat with two forks. Place in hot skillet to quickly brown and crisp up edges.
Serve with tortillas, rice and beans, a squeeze of lime juice, avocado, and salsa.
Which brings me to pork shoulder/roast/butt. I've been finding this for as cheap as $1/lb. Woo-hoo! Ok. So it's cheap. Cheap doesn't mean squat if it's inedible. Now what do I do with it?
One way we love it in the crockpot is as BBQ. It's as easy as a packet of McCormick's BBQ Pork seasoning, some ketchup, brown sugar and vinegar (directions are all on the little packet). And VIOLA! Delicious BBQ pork for sandwiches.
Another favorite is the recipe below, collected from a friend. It's great as leftovers and freezes well too. I've used some of the shredded leftover carnitas recipe on the tamale casserole or other casseroles that call for chicken since by itself, it doesn't have an overly "Mexican" flavor. Just good tender pork.
Carnitas
3 lbs boneless pork shoulder
2T oil
4 garlic cloves, minced
1 small onion, roughly chopped
1 orange, quartered
1 lime, quartered
1/4c. brown sugar
1 1/2t. chili powder
1/2t. salt
1/4t. pepper
1/2c. water
Place pork shoulder in crock-pot. Combine the oil, water, garlic, brown sugar, spices. Pour over pork. Juice orange and lime over the pork, and add whole fruit to crock pot. Cook for eight to ten hours on low.
Shred meat with two forks. Place in hot skillet to quickly brown and crisp up edges.
Serve with tortillas, rice and beans, a squeeze of lime juice, avocado, and salsa.
Tasty Tuesday - Apple Hermits
I made these little cookies a few weeks ago with the intention of taking them to a friend. I have to admit, that after I tasted the finished result, I decided I couldn't part with them and had to have them all to myself. So I made something else for my friend and kept these tasty little morsels all to myself.
At least I didn't eat them all in one sitting.
Apple Hermits
2 cups all-purpose flour
1t. baking soda
1t. ground cinnamon
1/8t. ground cloves
1/2t. ground nutmeg
1/2t. salt
1/2c. softened butter
1 1/2c. packed brown sugar
1 egg, beaten
1c. chopped walnuts (I left these out)
1 1/2c. chopped apples
3/4c. raisins
In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.
Mold into golf ball sized cookies, and press onto prepared (parchment or cooking spray) cookie sheets about 1 1/2 inches apart. Bake at 350 degrees for 12 to 14 minutes. Cool on wire rack.
These are a really soft cookie, so they last best if you store in the refrigerator.
At least I didn't eat them all in one sitting.
Apple Hermits
2 cups all-purpose flour
1t. baking soda
1t. ground cinnamon
1/8t. ground cloves
1/2t. ground nutmeg
1/2t. salt
1/2c. softened butter
1 1/2c. packed brown sugar
1 egg, beaten
1c. chopped walnuts (I left these out)
1 1/2c. chopped apples
3/4c. raisins
In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.
Mold into golf ball sized cookies, and press onto prepared (parchment or cooking spray) cookie sheets about 1 1/2 inches apart. Bake at 350 degrees for 12 to 14 minutes. Cool on wire rack.
These are a really soft cookie, so they last best if you store in the refrigerator.
Tasty Tuesday - Tamale Casserole
This is another recipe I got from a friend and stole from another blog. I believe it orginally came from Light and Tasty magazine. While I've never made real tamales, this casserole sure does seem a lot easier - and it's almost as good as the real thing!
Tamale Casserole
1c (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3c fat-free milk
1 egg
1 t ground cumin
1/8 t ground red pepper
1 (14 3/4oz.) can cream-style corn
1 (8.5oz.) box corn muffin mix (such as Martha White) – make sure it’s not sweet!
1 (4oz.) can chopped green chiles, drained
1 (10oz.) can red enchilada sauce
2c shredded cooked chicken breast
1/2c fat-free sour cream
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top.
Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Tamale Casserole
1c (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3c fat-free milk
1 egg
1 t ground cumin
1/8 t ground red pepper
1 (14 3/4oz.) can cream-style corn
1 (8.5oz.) box corn muffin mix (such as Martha White) – make sure it’s not sweet!
1 (4oz.) can chopped green chiles, drained
1 (10oz.) can red enchilada sauce
2c shredded cooked chicken breast
1/2c fat-free sour cream
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top.
Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Tasty Tuesday - Fruit Salsa
This yummy recipe came from allrecipes.com, where it has an average of FIVE starts - rated by 2,040 people. After I saw that, I figured, it MUST be good. And believe me, it is.
The original recipe is on the website, but I'm giving you my version below.
And make sure to double to the cinnamon chip recipe, because they go fast.
Annie's Fruit Salsa & Cinnamon Chips
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 oz frozen raspberries, thawed
1 pound strawberries
2T white sugar
2T brown sugar
3T apricot fruit preserves
10 (8 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Cut flour tortillas into wedges and coat each side with butter flavored cooking spray. Put cinnamon sugar in Ziploc bag. In batches, shake 4-5 chips in the cinnamon sugar. Spread in a single layer on baking sheet.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
The original recipe is on the website, but I'm giving you my version below.
And make sure to double to the cinnamon chip recipe, because they go fast.
Annie's Fruit Salsa & Cinnamon Chips
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 oz frozen raspberries, thawed
1 pound strawberries
2T white sugar
2T brown sugar
3T apricot fruit preserves
10 (8 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Cut flour tortillas into wedges and coat each side with butter flavored cooking spray. Put cinnamon sugar in Ziploc bag. In batches, shake 4-5 chips in the cinnamon sugar. Spread in a single layer on baking sheet.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Tasty Tuesday - Cheese Ravioli Bake
I got this recipe off another blog ages ago. And while I don't make this all that often, I do make it consistently - which is really saying something for me.
The biggest reason I don't make it all the time is my anti-spinach/anti-tomato husband. But sometimes, I just want this delcious dish so bad that I selfishly say, "I don't care if you don't like spinach or tomatoes, this is what we're having for dinner." And you know what, it's so cheesy-good, he eats it with a smile.
Cheese Ravioli Bake
2T butter
2 garlic cloves, minced
1 (28oz.) can diced tomatoes
2T coarsely chopped fresh basil
1/3c heavy cream (or ½ and 1/2)
Salt & pepper
2 (8oz.) packages fresh cheese ravioli
1 (6oz.) package fresh baby spinach
1c shredded mozzarella cheese
Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, heat oven to 450 degrees. Grease shallow 2 quart baking dish with cooking spray.
Melt 2T butter in large skillet over medium heat. Add garlic and cook until fragrant but not brown, about 30 seconds. Add tomatoes, increase heat to high, and cook until thickened and almost dry, about 10 minutes. (At this point, I also use my potato masher and break up the tomatoes a little more, so the pieces aren’t so big for the non-tomato lover.) Stir in basil and cream and simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
Add 1T salt and ravioli to boiling water and cook until al dente (typically about 4-7 minutes). Add spinach to pot with pasta just before it is done and stir until wilted, about 30 seconds. Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer to baking dish, sprinkle with cheese and back until top is golden, about 10 minutes. Cool 5 minutes before serving.
The biggest reason I don't make it all the time is my anti-spinach/anti-tomato husband. But sometimes, I just want this delcious dish so bad that I selfishly say, "I don't care if you don't like spinach or tomatoes, this is what we're having for dinner." And you know what, it's so cheesy-good, he eats it with a smile.
Cheese Ravioli Bake
2T butter
2 garlic cloves, minced
1 (28oz.) can diced tomatoes
2T coarsely chopped fresh basil
1/3c heavy cream (or ½ and 1/2)
Salt & pepper
2 (8oz.) packages fresh cheese ravioli
1 (6oz.) package fresh baby spinach
1c shredded mozzarella cheese
Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, heat oven to 450 degrees. Grease shallow 2 quart baking dish with cooking spray.
Melt 2T butter in large skillet over medium heat. Add garlic and cook until fragrant but not brown, about 30 seconds. Add tomatoes, increase heat to high, and cook until thickened and almost dry, about 10 minutes. (At this point, I also use my potato masher and break up the tomatoes a little more, so the pieces aren’t so big for the non-tomato lover.) Stir in basil and cream and simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
Add 1T salt and ravioli to boiling water and cook until al dente (typically about 4-7 minutes). Add spinach to pot with pasta just before it is done and stir until wilted, about 30 seconds. Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer to baking dish, sprinkle with cheese and back until top is golden, about 10 minutes. Cool 5 minutes before serving.
Tasty Tuesday - Pepper Jack Mac 'n Cheese
Last year, for his birthday, Justin asked for Pepper Jack Macaroni and Cheese. I had never actually made homemade macaroni and cheese (and he'd never had a pepper jack version... he just dreamed this up on his own). When I started searching the internet for a pepper jack version, I was pretty disappointed in the results. There didn't seem to be anything that fit what I was looking for. Last year's version wasn't all that great, but since then, I've done some practicing and some refining, and created this recipe that's pretty delicious. It's not what you'd call health-food, but it's worth the five million calories.
Pepper Jack Mac 'n Cheese
1 (16 ounce) package elbow macaroni
8T butter (1 stick)
1 (8oz.) block of pepper jack cheese, shredded
1c. shredded sharp cheddar cheese
1 1/2c. half-and-half
8 ounces cubed Velveeta cheese (about ¼ block)
2 eggs, beaten
1/4t. salt
1/4t. ground black pepper
1/2t. -1t. cayenne pepper
Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
Meanwhile, In a large saucepan/skillet over medium-low heat, melt butter and Velveeta cheese together, stirring constantly.
Reserve about 1/4c. of the shredded pepper jack, and about 1/4c. of the shredded cheddar cheese. Add the rest of the cheese and the half and half to the mixture. Again, stirring constantly, or it will burn/stick to the bottom.
In a small bowl, slowly add about 1/4c. of the melted cheese to the beaten eggs, to temper the eggs (to keep them from becoming scrambled eggs when you add them to the cheese mixture), then add them to the cheese mixture and stir well.
Add salt, and both peppers to taste. (Some finely chopped jalapenos at this point would be a great addition too, but I’ve been trying to keep it less spicy for a toddler.)
Add macaroni to the cheese and thoroughly coat.
Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve immediately.
Pepper Jack Mac 'n Cheese
1 (16 ounce) package elbow macaroni
8T butter (1 stick)
1 (8oz.) block of pepper jack cheese, shredded
1c. shredded sharp cheddar cheese
1 1/2c. half-and-half
8 ounces cubed Velveeta cheese (about ¼ block)
2 eggs, beaten
1/4t. salt
1/4t. ground black pepper
1/2t. -1t. cayenne pepper
Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
Meanwhile, In a large saucepan/skillet over medium-low heat, melt butter and Velveeta cheese together, stirring constantly.
Reserve about 1/4c. of the shredded pepper jack, and about 1/4c. of the shredded cheddar cheese. Add the rest of the cheese and the half and half to the mixture. Again, stirring constantly, or it will burn/stick to the bottom.
In a small bowl, slowly add about 1/4c. of the melted cheese to the beaten eggs, to temper the eggs (to keep them from becoming scrambled eggs when you add them to the cheese mixture), then add them to the cheese mixture and stir well.
Add salt, and both peppers to taste. (Some finely chopped jalapenos at this point would be a great addition too, but I’ve been trying to keep it less spicy for a toddler.)
Add macaroni to the cheese and thoroughly coat.
Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve immediately.
Tasty Tuesday - B.R.E. Meatloaf
Originally posted February 5th, 2008, this was once again Justin's birthday meal. I don't make meatloaf all that often, but when I do he goes around telling everyone he knows about it... so I've been getting a few requests to re-post. FYI, I've made this with ground turkey, instead of the pork and it turns out pretty good. A little drier, so I would recommend splitting into two smaller loaves and baking for about 50-60 minutes if you go with turkey.
Meatloaf?
Yuck.I'm not a big meatloaf fan. But Justin LOVES it. He calls it a "borderline religious experience." And when I asked him what he wanted for his birthday dinner next week? The answer was a resounding, MEATLOAF! (And pepper-jack macaroni and cheese, lettuce wedge salad, and of course, gravy - for the meatloaf... a really healthy spread, i know, but it's his birthday, he can have whatever he wants!)
So here is my BoarderlineReligousExperience Meatloaf (and it can be soy and dairy free if you use rice milk). And for a not so big meatloaf fan, it's not so bad.
BoarderlineReligousExperience Meatloaf
1 egg, beaten
1/2 c. milk
3 slices whole wheat bread, ground up in the blender/food processor
1 lb ground beef
1 lb ground pork
1/2 c. chili sauce, divided
3 garlic cloves, minced
1 t. dried parsley
1 t. salt
1/2 t. pepper
5-25 drops of Tabasco (your choice)
1 small onion, finely finely finely chopped
Preheat oven to 350 degrees.
Combine egg, 1/4 c. chili sauce, garlic, parsley, salt, pepper, Tabasco, and onion in a large bowl.
In a separate bowl, pour milk over the bread -now breadcrumbs-and let soak about 30 seconds.
Add milk soaked breadcrumbs, beef and pork to egg mixture. Using your hands, mix until just combined.
Form mixture into a loaf and place in a 9x13 pan, or a roasting pan. (Not using a bread pan because, 1.)this is a really big loaf, and 2.)You get more outside crusty goodness if the loaf is just floating in the middle of a 9x13 pan.)
Brush remaining chili sauce on top of loaf. Bake for about 90 minutes, (checking after about 60 minutes- also a good time to add a bit more chili sauce on top) until the juices run clear. Just before the loaf is done, turn on the broiler for about 2-3 minutes. (This is very important to Justin, he likes a crusty loaf.) Remove from oven, and let rest for 5 minutes.
Remove from the 9x13 pan and place on a pretty serving platter.*
(*This is a warning for those new to meatloaf making... the first time I made this I was a bit surprised and slightly grossed out to find a layer of fat surrounding my meatloaf on the bottom of the 9x13 pan when I took it out. But this is a good thing! And another good reason to make it in the larger pan. Lots of the yucky fat from the meat has left the loaf, so it's not going to your hips. Just take it out of the pan and put it on a pretty serving platter. And a teeny tiny bit of that yucky fat will make you some good gravy, too.)
Meatloaf?
Yuck.I'm not a big meatloaf fan. But Justin LOVES it. He calls it a "borderline religious experience." And when I asked him what he wanted for his birthday dinner next week? The answer was a resounding, MEATLOAF! (And pepper-jack macaroni and cheese, lettuce wedge salad, and of course, gravy - for the meatloaf... a really healthy spread, i know, but it's his birthday, he can have whatever he wants!)
So here is my BoarderlineReligousExperience Meatloaf (and it can be soy and dairy free if you use rice milk). And for a not so big meatloaf fan, it's not so bad.
BoarderlineReligousExperience Meatloaf
1 egg, beaten
1/2 c. milk
3 slices whole wheat bread, ground up in the blender/food processor
1 lb ground beef
1 lb ground pork
1/2 c. chili sauce, divided
3 garlic cloves, minced
1 t. dried parsley
1 t. salt
1/2 t. pepper
5-25 drops of Tabasco (your choice)
1 small onion, finely finely finely chopped
Preheat oven to 350 degrees.
Combine egg, 1/4 c. chili sauce, garlic, parsley, salt, pepper, Tabasco, and onion in a large bowl.
In a separate bowl, pour milk over the bread -now breadcrumbs-and let soak about 30 seconds.
Add milk soaked breadcrumbs, beef and pork to egg mixture. Using your hands, mix until just combined.
Form mixture into a loaf and place in a 9x13 pan, or a roasting pan. (Not using a bread pan because, 1.)this is a really big loaf, and 2.)You get more outside crusty goodness if the loaf is just floating in the middle of a 9x13 pan.)
Brush remaining chili sauce on top of loaf. Bake for about 90 minutes, (checking after about 60 minutes- also a good time to add a bit more chili sauce on top) until the juices run clear. Just before the loaf is done, turn on the broiler for about 2-3 minutes. (This is very important to Justin, he likes a crusty loaf.) Remove from oven, and let rest for 5 minutes.
Remove from the 9x13 pan and place on a pretty serving platter.*
(*This is a warning for those new to meatloaf making... the first time I made this I was a bit surprised and slightly grossed out to find a layer of fat surrounding my meatloaf on the bottom of the 9x13 pan when I took it out. But this is a good thing! And another good reason to make it in the larger pan. Lots of the yucky fat from the meat has left the loaf, so it's not going to your hips. Just take it out of the pan and put it on a pretty serving platter. And a teeny tiny bit of that yucky fat will make you some good gravy, too.)
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