Yesterday my spouse saw this on the back of a Bisquick box and wanted to try it. Though very simple, it was pretty good. I thought I'd share it as something quick and easy. Keep in mind, we finished it entirely - just the two of us.
1 lb lean ground beef
1 lg onion, chopped (approx 1 c.)
1/2 tsp. salt
2 cup shredded cheese (8 oz)
1/2 c. Original Bisquick Mix
1 c. Milk
2 eggs.
Directions:
1. Preheat oven to 400 F.
2. Spray 9 inch glass pie plate (we used a 9x9 casserole dish) w/ cooking spray. Cook beaf and onion over medium heat. Cook thoroughly and drain. Stir in salt. Spread in pie plate and sprinkle with 1 cup cheese (4 oz).
3. Stir all remaining ingredients (including the remaining cup of cheese) in bowl with wire whisk or fork until blended. Pour on top of meat mixture in pie pan.
4. Bake for about 25 mins.
Makes 6 servings (unless you're only eating that and you've not eaten much all day in which case I maintain that it will serve two adults). At a high altitude, cook for 30 - 35 mins.
Thursday, December 31, 2009
Wednesday, December 30, 2009
Brief Break
No, I'm not already giving up. It's just that I've not been at home using new recipes. Over the last few days and in the next one or two, I won't be cooking anything new, so I probably won't be posting a new recipe until the second or third of January.
As a side note, a friend is really excited about the blog, but asked that I send a reminder email from time to time. So, I've made a note to send out an email every ten new recipes or so. It will list the new recipes posted and the blog address. Hopefully that will be useful to others.
As a side note, we just watched "Julie and Julia." It was great! We really, really enjoyed it. It does have a touch of cursing and marital intimacy (pre and post, not during). It was a fun movie and made me want to eat and cook!
Hope you all have had a great holiday!
As a side note, a friend is really excited about the blog, but asked that I send a reminder email from time to time. So, I've made a note to send out an email every ten new recipes or so. It will list the new recipes posted and the blog address. Hopefully that will be useful to others.
As a side note, we just watched "Julie and Julia." It was great! We really, really enjoyed it. It does have a touch of cursing and marital intimacy (pre and post, not during). It was a fun movie and made me want to eat and cook!
Hope you all have had a great holiday!
Saturday, December 26, 2009
Spicy Rice Casserole - Crock Pot
We really enjoyed this recipe. My spouse doesn't like sausage very much, so we went with ground hot Italian sausage as opposed to pork sausage. Also, cook it on the lower end of the recipe. The rice was just a little too mushy, but again, the taste was great!
Spicy Rice Casserole
4 c. boiling water
4 beef bouillon cubes
24 oz pork sausage*
1 tsp garlic powder
2 tsp ground cumin
4 med. onions, chopped
4 med. green peppers, chopped
1 can (4oz) chopped jalapenos, drained
2 pkgs (6.25 oz each) long grain converted and wild rice mix, with seasoning packets
Pour hot water into greased 6 – 7 quart slow cooker already set on high heat. Stir in bouillon cubes. Brown sausage, garlic powder, and cumin in skillet. Drain. Add onions and green peppers, sauté until vegetables are tender (5 – 7 minutes). Transfer to slow cooker. Stir in jalapeno peppers, rice, and seasoning packets. Cover and cook on low heat 4 – 5 hours**. Do not overcook. Makes 8 – 10 servings.
Serve with warm cheese bread.
* We used ground, hot Italian sausage.
** Go with the shorter time.
Spicy Rice Casserole
4 c. boiling water
4 beef bouillon cubes
24 oz pork sausage*
1 tsp garlic powder
2 tsp ground cumin
4 med. onions, chopped
4 med. green peppers, chopped
1 can (4oz) chopped jalapenos, drained
2 pkgs (6.25 oz each) long grain converted and wild rice mix, with seasoning packets
Pour hot water into greased 6 – 7 quart slow cooker already set on high heat. Stir in bouillon cubes. Brown sausage, garlic powder, and cumin in skillet. Drain. Add onions and green peppers, sauté until vegetables are tender (5 – 7 minutes). Transfer to slow cooker. Stir in jalapeno peppers, rice, and seasoning packets. Cover and cook on low heat 4 – 5 hours**. Do not overcook. Makes 8 – 10 servings.
Serve with warm cheese bread.
* We used ground, hot Italian sausage.
** Go with the shorter time.
Potato Soup
This is my sister's massive recipe for potato soup. We really enjoyed it, but it takes a bit of effort to thicken sometimes.
Potato Soup
12 cups water
12 chicken bullion cubes
6-7 cups small potatoes (red w/ skin)
1 lg onion chopped and sauteed
1 can corn (drained)
1-2 cups peas (thawed)
3 cups shredded cheese
1 pound bacon - fry and then cook onions in bacon grease*
1/2 cup cream
Directions:
Cook the bacon, set aside. Fry onions in grease. Add to the chicken broth. Add potatoes to pot. Boil until the potatoes are soft. Add the corn. Add the peas. Use the flour to thicken the soup. Then add the cheese and cream. Eat!
*I don't use a pound, but let's be honest, it's probably even better tasting if you do.
Potato Soup
12 cups water
12 chicken bullion cubes
6-7 cups small potatoes (red w/ skin)
1 lg onion chopped and sauteed
1 can corn (drained)
1-2 cups peas (thawed)
3 cups shredded cheese
1 pound bacon - fry and then cook onions in bacon grease*
1/2 cup cream
Directions:
Cook the bacon, set aside. Fry onions in grease. Add to the chicken broth. Add potatoes to pot. Boil until the potatoes are soft. Add the corn. Add the peas. Use the flour to thicken the soup. Then add the cheese and cream. Eat!
*I don't use a pound, but let's be honest, it's probably even better tasting if you do.
Udon Soup
This recipe was started by a wonderful friend. I have since changed it - rather a lot. This is because I'm not a fish fan; my spouse doesn't like mushrooms; and we decided to take daikon out (I think this was to emphasize the udon - which is amazing in Japan).
I'll be honest, the udon we've found so far is no comparison to Japan and so if you want, add the same amount of daikon as you do carrot.
Also, this is an approximation of ingredients that I toss in together. It's a "to taste" kind of recipe.
Udon Soup
1 chicken breast (keep any skin it came with)
Approx. 3 T of dry chicken bullion (it's probably 3 chicken bullion cubes)
Approx 2 T soy sauce
3 garlic cloves minced/diced/pressed
1 pkg of udon (Japanese noodle)
¾ - 1 bunch of green onions
1 carrot
Directions:
1. Either have two pots going or get the udon cooked first. Note that sometimes it is wrapped with paper and you don’t want it to go in too.
2. To feed 3-4 people go with 6 c of water in a pot. Add enough chicken bullion to compliment that amount (I think it’s about 3 – 3.5 T of the chicken bullion powder sold in Japan - 2 chicken bullion cubes). You will add around 2 T soy sauce, ½ a handful of green onions, ¼ handful of carrots, and 1 minced garlic clove. If the breast came with skin, toss it in to the water too.
3. While the water is working on boiling, cut the chicken into 3 or 4 large pieces. Put about 1 c of water in a skillet, add ¼ handful of green onions, 1-2 tsp of chicken bullion powder (1 chicken bullion cube), a tsp of soy sauce, a pinch or two of shredded carrot, 1-2 pinches of garlic clove and the chicken pieces. Cook the chicken. Feel free to cut it down as you go.
4. Remove the chicken when cooked. Let the pieces cool and shred it. Add chicken and remaining contents of skillet to the soup pot.
5. Let it cook a bit and toss in the cooked udon for the last minute or two.
I'll be honest, the udon we've found so far is no comparison to Japan and so if you want, add the same amount of daikon as you do carrot.
Also, this is an approximation of ingredients that I toss in together. It's a "to taste" kind of recipe.
Udon Soup
1 chicken breast (keep any skin it came with)
Approx. 3 T of dry chicken bullion (it's probably 3 chicken bullion cubes)
Approx 2 T soy sauce
3 garlic cloves minced/diced/pressed
1 pkg of udon (Japanese noodle)
¾ - 1 bunch of green onions
1 carrot
Directions:
1. Either have two pots going or get the udon cooked first. Note that sometimes it is wrapped with paper and you don’t want it to go in too.
2. To feed 3-4 people go with 6 c of water in a pot. Add enough chicken bullion to compliment that amount (I think it’s about 3 – 3.5 T of the chicken bullion powder sold in Japan - 2 chicken bullion cubes). You will add around 2 T soy sauce, ½ a handful of green onions, ¼ handful of carrots, and 1 minced garlic clove. If the breast came with skin, toss it in to the water too.
3. While the water is working on boiling, cut the chicken into 3 or 4 large pieces. Put about 1 c of water in a skillet, add ¼ handful of green onions, 1-2 tsp of chicken bullion powder (1 chicken bullion cube), a tsp of soy sauce, a pinch or two of shredded carrot, 1-2 pinches of garlic clove and the chicken pieces. Cook the chicken. Feel free to cut it down as you go.
4. Remove the chicken when cooked. Let the pieces cool and shred it. Add chicken and remaining contents of skillet to the soup pot.
5. Let it cook a bit and toss in the cooked udon for the last minute or two.
Creamy Mushroom Turkey- Crock Pot
Very good recipe. If you don't want turkey, try it with chicken.
Creamy Mushroom Turkey
3 – 4 pounds turkey breast
2 cans (10.5 oz/each) cream of mushroom soup
1 can (4oz) mushrooms, drained
1 envelope dry onion soup mix
1 c. sour cream
Place turkey breast in greased 4.5 – 6 quart slow cooker. In a bowl mix remaining ingredients, except sour cream, and spoon over turkey. Cover and cook on low heat 8 – 10 hours. Internal temperature of turkey will be 190 degrees when done. An hour before serving, break turkey breast into large chunks with two forks. Stir in sour cream. Cover and cook for remaining hour. Makes 10 – 12 servings.
Serve over steamed brown rice with a side salad of iceberg lettuce, cauliflower, and radishes.
*1/2 cup fresh sliced mushrooms can be substituted.
Creamy Mushroom Turkey
3 – 4 pounds turkey breast
2 cans (10.5 oz/each) cream of mushroom soup
1 can (4oz) mushrooms, drained
1 envelope dry onion soup mix
1 c. sour cream
Place turkey breast in greased 4.5 – 6 quart slow cooker. In a bowl mix remaining ingredients, except sour cream, and spoon over turkey. Cover and cook on low heat 8 – 10 hours. Internal temperature of turkey will be 190 degrees when done. An hour before serving, break turkey breast into large chunks with two forks. Stir in sour cream. Cover and cook for remaining hour. Makes 10 – 12 servings.
Serve over steamed brown rice with a side salad of iceberg lettuce, cauliflower, and radishes.
*1/2 cup fresh sliced mushrooms can be substituted.
Asparagus Soup - Vegetarian
We really enjoy this soup. It serves the two of us with a side of rolls. I would suggest doubling it if your family is bigger than two. Also, the original recipe cooks the asparagus whole. I don't. This is because the first time I made the soup, it was stringy with asparagus fibers. The next time, I cut them, cook them well and ran the blender while I did other steps of the soup. The soup was delicious and smooth.
Asparagus Soup
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Directions:
Cut asparagus into approx. 1" long pieces. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish (optional). Place remaining vegetable mixture in an electric blender and puree until smooth (do this for quite a long time).
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Asparagus Soup
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Directions:
Cut asparagus into approx. 1" long pieces. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish (optional). Place remaining vegetable mixture in an electric blender and puree until smooth (do this for quite a long time).
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Cajun Chicken Pasta - Crock Pot
We served this over bow tie noodles and enjoyed it quite a bit. I would suggest adjusting the number of tenders by family size. We use less because we are only two.
Cajun Chicken Pasta
1 lb chicken tenders
1 can (15 oz) crushed tomatoes, with liquid*
1 can (6 oz) tomato paste
½ c. chopped red bell pepper
½ c. chopped onion**
3 tsp minced garlic
1.5 tsp Cajun seasoning
¼ tsp crushed bay leaves
Combine all ingredients in greased 3.5 – 5 quart slow cooker. Cover and cook on low heat 6 – 8 hours. Makes 6 – 8 servings.
Serve over hot cooked pasta of your choice.
*If you're not a fan of tomatoes, cut back on them a little.
**1/4 cup dried minced onion can be substituted
Cajun Chicken Pasta
1 lb chicken tenders
1 can (15 oz) crushed tomatoes, with liquid*
1 can (6 oz) tomato paste
½ c. chopped red bell pepper
½ c. chopped onion**
3 tsp minced garlic
1.5 tsp Cajun seasoning
¼ tsp crushed bay leaves
Combine all ingredients in greased 3.5 – 5 quart slow cooker. Cover and cook on low heat 6 – 8 hours. Makes 6 – 8 servings.
Serve over hot cooked pasta of your choice.
*If you're not a fan of tomatoes, cut back on them a little.
**1/4 cup dried minced onion can be substituted
Chicken Tortilla Soup - Crock Pot
I know this will seem silly as "soup" is in the title, but it was soupier than I expected. This made it a little weird to eat, but it was quite good. If you don't have the time to shred the chicken, you can cube it. However, it's not quite the same.
Chicken Tortilla Soup
1 lb boneless chicken, cooked and shredded
1 can (15 oz) crushed tomatoes
1 can (10 oz) enchilada sauce
1 medium onion, chopped *
1 can (4 oz) green chilies
2 cloves garlic, minced
2 c. water
1 can (14.5 oz) chicken broth
1 can (15 oz) whole kernel corn
1 tsp cumin
1 tsp chili powder
¼ tsp crushed bay leaves
1 Tbsp dried chopped cilantro
Directions:
Combine all ingredients in greased 4.5 – 6 quart slow cooker. Cover and cook on low heat 6 – 8 hours or on high heat 3 – 4 hours. Makes 8 – 10 servings.
Serve with tortilla strips and garnish with grated pepper jack cheese and guacamole.
Variations: Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time.
* ½ cup dried minced onion can be substituted.
Chicken Tortilla Soup
1 lb boneless chicken, cooked and shredded
1 can (15 oz) crushed tomatoes
1 can (10 oz) enchilada sauce
1 medium onion, chopped *
1 can (4 oz) green chilies
2 cloves garlic, minced
2 c. water
1 can (14.5 oz) chicken broth
1 can (15 oz) whole kernel corn
1 tsp cumin
1 tsp chili powder
¼ tsp crushed bay leaves
1 Tbsp dried chopped cilantro
Directions:
Combine all ingredients in greased 4.5 – 6 quart slow cooker. Cover and cook on low heat 6 – 8 hours or on high heat 3 – 4 hours. Makes 8 – 10 servings.
Serve with tortilla strips and garnish with grated pepper jack cheese and guacamole.
Variations: Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time.
* ½ cup dried minced onion can be substituted.
Chicken Curry
A teacher in Japan gave me this recipe and it's great! This is Japan friendly!
Chicken Curry
1/4 C butter
1/4 C minced onion
1 T curry powder
1/3 C plus 2 T flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp ginger (I like to use twice this)
2 C chicken bullion
2 C milk**
4 C cooked chicken, cut up
1 tsp lemon juice
cayenne pepper and/or crushed chili peppers (to add the "heat" factor)
Rice - cooked
Directions:
Get rice cooking! Melt butter in sauce pan. Saute onion and curry powder. Blend in flour and seasonings. Cook over low heat until smooth and bubbly (will be thick). Remove from heat. Stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Spice with cayenne. Heat. Serve over rice. Serves 8
Relishes: roasted almonds, pineapple, crumbled bacon, raisins, coconut, mandarin oranges, etc.
** My marvelous sister-in-law cooked this tonight with coconut milk. She used 2.5 cups of chicken broth and more or less 1.5 coconut milk in lieu of milk. Delicious!!!! Gives it a wonderfully sweet flavor (if you like sweet, it's great). So, I will add a lactose intolerant friendly label.
Chicken Curry
1/4 C butter
1/4 C minced onion
1 T curry powder
1/3 C plus 2 T flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp ginger (I like to use twice this)
2 C chicken bullion
2 C milk**
4 C cooked chicken, cut up
1 tsp lemon juice
cayenne pepper and/or crushed chili peppers (to add the "heat" factor)
Rice - cooked
Directions:
Get rice cooking! Melt butter in sauce pan. Saute onion and curry powder. Blend in flour and seasonings. Cook over low heat until smooth and bubbly (will be thick). Remove from heat. Stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Spice with cayenne. Heat. Serve over rice. Serves 8
Relishes: roasted almonds, pineapple, crumbled bacon, raisins, coconut, mandarin oranges, etc.
** My marvelous sister-in-law cooked this tonight with coconut milk. She used 2.5 cups of chicken broth and more or less 1.5 coconut milk in lieu of milk. Delicious!!!! Gives it a wonderfully sweet flavor (if you like sweet, it's great). So, I will add a lactose intolerant friendly label.
Fresh Onion Turkey Breast - Crock Pot
My husband really enjoyed this. I found it fairly good. If you like onions and you like turkey, this may just hit the spot.
Lactose Intolerant: I'm not sure if the onion soup mix has lactose in it. Let me know if it does, and I'll take it off the list.
Fresh Onion Turkey Breast
3 to 4 pounds boneless turkey breast
1 envelope dry onion soup mix
½ medium onion, thinly sliced
Directions:
Place turkey inside greased 3.5 – 5 quart slow cooker. Sprinkle soup mix over turkey. Layer onion slices over top. Cover and cook on low heat 8 – 10 hours. Internal temperature will be 190 degrees when done. Makes 8 – 10 servings.
Serve with hot green beans and fresh spinach salad garnished with dried cranberries.
A turkey breast with bone can be used by increasing the cooking time to 10 – 12 hours on low heat. Check the internal temperature for done-ness.
Lactose Intolerant: I'm not sure if the onion soup mix has lactose in it. Let me know if it does, and I'll take it off the list.
Fresh Onion Turkey Breast
3 to 4 pounds boneless turkey breast
1 envelope dry onion soup mix
½ medium onion, thinly sliced
Directions:
Place turkey inside greased 3.5 – 5 quart slow cooker. Sprinkle soup mix over turkey. Layer onion slices over top. Cover and cook on low heat 8 – 10 hours. Internal temperature will be 190 degrees when done. Makes 8 – 10 servings.
Serve with hot green beans and fresh spinach salad garnished with dried cranberries.
A turkey breast with bone can be used by increasing the cooking time to 10 – 12 hours on low heat. Check the internal temperature for done-ness.
Italian Sausage, Green Pepper, and Onion "Hot Dogs"
This is just an idea, not necessarily a recipe. My brother-in-law introduced it to me as something his family has enjoyed making over the years.
Italian Sausage, Green Pepper, and Onion "Hot Dogs"
Italian sausages*
2 or more green peppers, cut fajita style*
1 or more large onions, halved and sliced*
Olive Oil (optional)
Hot dog buns
Directions:
Cooking Option 1: Boil the Italian sausages. Cut the green peppers and onions and cook them in a little oil (or water) until soft. Remove sausages from water and grill (or fry in skillet). Place a sausage (or half a sausage) and some veggies on bun. Eat.
Cooking Option 2: Fry sausages in skillet or grill. Cut the green peppers and onions and cook them in a little oil (or water) until soft. Place a sausage (or half a sausage) and some veggies on bun. Eat.
Cooking Option 3 (my favorite): Cut up sausages. Cut up veggies. Begin cooking veggies in oil or water. As veggies begin to soften, fry up sausage pieces. Put portions of mixture into buns. Eat.
* The number of sausages and vegetables will vary on how many people you are serving and how you are serving the sausages. In Option 3, you will use far fewer sausages than in other cooking options.
Italian Sausage, Green Pepper, and Onion "Hot Dogs"
Italian sausages*
2 or more green peppers, cut fajita style*
1 or more large onions, halved and sliced*
Olive Oil (optional)
Hot dog buns
Directions:
Cooking Option 1: Boil the Italian sausages. Cut the green peppers and onions and cook them in a little oil (or water) until soft. Remove sausages from water and grill (or fry in skillet). Place a sausage (or half a sausage) and some veggies on bun. Eat.
Cooking Option 2: Fry sausages in skillet or grill. Cut the green peppers and onions and cook them in a little oil (or water) until soft. Place a sausage (or half a sausage) and some veggies on bun. Eat.
Cooking Option 3 (my favorite): Cut up sausages. Cut up veggies. Begin cooking veggies in oil or water. As veggies begin to soften, fry up sausage pieces. Put portions of mixture into buns. Eat.
* The number of sausages and vegetables will vary on how many people you are serving and how you are serving the sausages. In Option 3, you will use far fewer sausages than in other cooking options.
Eggplant/Veggie Casserole - Vegetarian
This is a good recipe, but for us, we need to double it. The one caution is that when increasing this recipe, be careful how much onion you use. If you double, do 1.5 times the onion, not two. In a tripled recipe, I tripled the onions and it was too powerful and hurt the taste.
Eggplant/Veggie Casserole (prep 10, cook 40, ready 50)
1 eggplant, diced
1 yellow squash, peeled and diced*
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
1/8 cup canned sliced green chiles*
1/3 cup crushed buttery round crackers
1/2 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
3. In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
4. Bake in preheated oven for 30 minutes.
Notes:
- I had to double this recipe to feed the two of us. So, use that to gauge what you cook.
Japan Notes:
- You can’t make this in winter unless you’ve managed to find an unknown source for zucchini. I had trouble finding it in the summer, and now I can’t find it at all.
- Instead of chiles, I used shishito peppers. If you can find Anaheims, go for it, otherwise, shishitos are very good.
Eggplant/Veggie Casserole (prep 10, cook 40, ready 50)
1 eggplant, diced
1 yellow squash, peeled and diced*
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
1/8 cup canned sliced green chiles*
1/3 cup crushed buttery round crackers
1/2 cup shredded mozzarella cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
3. In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
4. Bake in preheated oven for 30 minutes.
Notes:
- I had to double this recipe to feed the two of us. So, use that to gauge what you cook.
Japan Notes:
- You can’t make this in winter unless you’ve managed to find an unknown source for zucchini. I had trouble finding it in the summer, and now I can’t find it at all.
- Instead of chiles, I used shishito peppers. If you can find Anaheims, go for it, otherwise, shishitos are very good.
Cheesy Potato Casserole - Crock Pot
Okay, we really enjoyed this recipe, but there is one problem. The potato to liquid ratio is too low. Even after 6 hours of cooking, the potatoes weren't truly soft/cooked (though again, it was very good). I would suggest using either small-ish potatoes or even shorting the recipe by a potato or two if necessary. Long and short, look at the solids to liquid ratio and make sure there's enough for the potatoes to cook.
Cheesy Potato Casserole:
7 medium potatoes: peeled and quartered
1/4 c. butter
1 small onion: chopped
1 tsp salt
1 c sour cream
1 can (10.5 oz) cream of mushroom soup
2 c. grated cheddar cheese
Topping:
1 package (6 oz) herb-seasoned stuffing mix
1/4 c. butter
Directions:
Place potatoes in greased 4.5 - 6 quart crock pot. Add butter, onion, salt, sour cream, soup, and cheese. Mix well. Pour stuffing mix evenly over potatoes and drizzle with butter. Cover and cook on low heat 6-8 hours or on high heat 3 - 4 hours. Makes 8-10 servings.
Serve with a crispy cucumber and vinegar salad.
Cheesy Potato Casserole:
7 medium potatoes: peeled and quartered
1/4 c. butter
1 small onion: chopped
1 tsp salt
1 c sour cream
1 can (10.5 oz) cream of mushroom soup
2 c. grated cheddar cheese
Topping:
1 package (6 oz) herb-seasoned stuffing mix
1/4 c. butter
Directions:
Place potatoes in greased 4.5 - 6 quart crock pot. Add butter, onion, salt, sour cream, soup, and cheese. Mix well. Pour stuffing mix evenly over potatoes and drizzle with butter. Cover and cook on low heat 6-8 hours or on high heat 3 - 4 hours. Makes 8-10 servings.
Serve with a crispy cucumber and vinegar salad.
Chicken Chalupas
*Chicken Chalupas
6 chicken breasts bite sized pieces and cooked
10 tortilla shells (flour or corn)
Sauce: (mix it up in a big bowl)
1 med. onion chopped
1/4 cup jalapenos
16 oz sour cream
3 cans of cream of chicken **
(Reserve a ½ cup for topping later.)
24 oz of Monterey Jack and Colby. ***
(Reserve ¼ cup for topping later.)
Directions:
Add chicken and cheese to sauce and mix. Fill tortillas with sauce and roll (typically I fold it in on all four sides, wrapping the ends up with the side folds). Layer in pan (typically 9x13, but you can use two pans). Spread remaining sauce and cheese on top. Bake at 350 for 30 - 45 minutes. Eat. :)
* Please note that you can adjust this as you like. We add more jalapenos because we like to have jalapenos in most every bite. I use a lot of cheese. Typically, I use 24oz inside and then extra on top.
** While at my mother-in-law's we discovered two new things. The first is that using the homemade cream of chicken soup made it even better!
*** The second discovery is that using a four cheese Mexican blend made a pleasant change to the taste as did adding some sharp cheddar we had on hand.
6 chicken breasts bite sized pieces and cooked
10 tortilla shells (flour or corn)
Sauce: (mix it up in a big bowl)
1 med. onion chopped
1/4 cup jalapenos
16 oz sour cream
3 cans of cream of chicken **
(Reserve a ½ cup for topping later.)
24 oz of Monterey Jack and Colby. ***
(Reserve ¼ cup for topping later.)
Directions:
Add chicken and cheese to sauce and mix. Fill tortillas with sauce and roll (typically I fold it in on all four sides, wrapping the ends up with the side folds). Layer in pan (typically 9x13, but you can use two pans). Spread remaining sauce and cheese on top. Bake at 350 for 30 - 45 minutes. Eat. :)
* Please note that you can adjust this as you like. We add more jalapenos because we like to have jalapenos in most every bite. I use a lot of cheese. Typically, I use 24oz inside and then extra on top.
** While at my mother-in-law's we discovered two new things. The first is that using the homemade cream of chicken soup made it even better!
*** The second discovery is that using a four cheese Mexican blend made a pleasant change to the taste as did adding some sharp cheddar we had on hand.
Italian Wedding Soup In Crock Pot
I got this recipe from the following website: http://flylady.net/pages/FFT_SlowCookSoup.asp . It's very yummy and we just use Costco meatballs.
Lactose Intolerant: Just leave out the cheese and it should still be quite good.
Italian Wedding Soup
12-15 1/2 oz frozen meatballs (quartered)
6 cups Chicken Broth or 4 cans
1/4 cup chicken, chopped up. (one chicken breast)
1/2 cup carrot, Diced small
1/2 cup celery, Diced small
1 bunch spinach, (stems removed)
Garlic Salt, to taste
lemon pepper, to taste
1/4 cup Romano cheese
1/4 cup tiny pasta, add during last hour of cooking
Directions:
Pop the meatballs in the microwave for a minute or two on defrost, so you can quarter them.
Combine all ingredients, excluding pasta, in crock pot and cook all day on low or 3 hours on high.
This freezes well too.
Lactose Intolerant: Just leave out the cheese and it should still be quite good.
Italian Wedding Soup
12-15 1/2 oz frozen meatballs (quartered)
6 cups Chicken Broth or 4 cans
1/4 cup chicken, chopped up. (one chicken breast)
1/2 cup carrot, Diced small
1/2 cup celery, Diced small
1 bunch spinach, (stems removed)
Garlic Salt, to taste
lemon pepper, to taste
1/4 cup Romano cheese
1/4 cup tiny pasta, add during last hour of cooking
Directions:
Pop the meatballs in the microwave for a minute or two on defrost, so you can quarter them.
Combine all ingredients, excluding pasta, in crock pot and cook all day on low or 3 hours on high.
This freezes well too.
Black Bean Salad (for 2 people)
Very tasty and easily varied recipe. Don't add chicken as a topping to keep it vegetarian.
Black Bean Salad (for 2 people)
1 15 oz can of black beans (rinsed)
1 box of Spanish rice*
- 1 can diced tomatoes (14.5 oz)
1 can of green chiles
1 md onion (chopped)
Lettuce (salad style)
Green Goddess and/or sour cream
Directions:
Saute onions. Add green chiles to warm up.
Make Spanish Rice.
Warm up black beans.
Layer these things in a bowl.(Additional toppings are suggested below. You can add whatever tastes/flavors you feel would be good with this.)
Optional:
Corn
Chicken - cubed and cooked
Mango/Mango salsa – cubed (very good!)
Avacado – cubed (very good!)
Guacamole
*One package of rice is sufficient to feed 3 to 4 people.
Black Bean Salad (for 2 people)
1 15 oz can of black beans (rinsed)
1 box of Spanish rice*
- 1 can diced tomatoes (14.5 oz)
1 can of green chiles
1 md onion (chopped)
Lettuce (salad style)
Green Goddess and/or sour cream
Directions:
Saute onions. Add green chiles to warm up.
Make Spanish Rice.
Warm up black beans.
Layer these things in a bowl.(Additional toppings are suggested below. You can add whatever tastes/flavors you feel would be good with this.)
Optional:
Corn
Chicken - cubed and cooked
Mango/Mango salsa – cubed (very good!)
Avacado – cubed (very good!)
Guacamole
*One package of rice is sufficient to feed 3 to 4 people.
Creamy Black Bean Salsa Chicken - Crock Pot
We really, really enjoyed this recipe. It's simple and very tasty.
Creamy Black Bean Salsa Chicken
2 - 4 boneless, skinless chicken breasts
1 c. Chicken broth (1 cup of hot water with one chicken bullion cube)
1 c. Salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 pkg (3 Tbsp) taco seasoning
1/2 c. Sour Cream
1 c grated cheddar cheese (or that pre-shred [not the pizza cheese])
Directions:
Place chicken in greased 3.5 - 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6 - 8 hour or on high heat 3 - 4 hours. Remove chicken with slotted spoon and place on serving dish. Stir in sour cream and cheese into the sauce in slow cooker, then pour over chicken. Makes 3 - 5 servings.
Serve with warm flour tortillas and Spanish rice.
Creamy Black Bean Salsa Chicken
2 - 4 boneless, skinless chicken breasts
1 c. Chicken broth (1 cup of hot water with one chicken bullion cube)
1 c. Salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 pkg (3 Tbsp) taco seasoning
1/2 c. Sour Cream
1 c grated cheddar cheese (or that pre-shred [not the pizza cheese])
Directions:
Place chicken in greased 3.5 - 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6 - 8 hour or on high heat 3 - 4 hours. Remove chicken with slotted spoon and place on serving dish. Stir in sour cream and cheese into the sauce in slow cooker, then pour over chicken. Makes 3 - 5 servings.
Serve with warm flour tortillas and Spanish rice.
Chicken Stroganoff
This is a great recipe from one of my sisters. If you are like me and want more spice/kick to it - try adding two dressing mixes.
Chicken Stroganoff
2-3 chicken breasts - bite size pieces
1 pkg italian salad dressing mix (optional 2T vinegar)
1/4 c. margarine/butter
1 can cream of chicken soup
1 pkg of cream cheese (8oz)
1 c. milk (optional, makes it thinner)
Directions:
Mix: butter, italian dressing & chicken in a pan. Cook until chicken is done (simmer longer for more flavor).
Add: Soup and cream cheese (I add cr. cheese in small chunks so it mixes in faster). Heat until the cream cheese is completely mixed. The milk can be added now or with the soup. Just add it until you're happy with how thick it is. It's totally up to you.
Serve over rice (or noodles). :)
Chicken Stroganoff
2-3 chicken breasts - bite size pieces
1 pkg italian salad dressing mix (optional 2T vinegar)
1/4 c. margarine/butter
1 can cream of chicken soup
1 pkg of cream cheese (8oz)
1 c. milk (optional, makes it thinner)
Directions:
Mix: butter, italian dressing & chicken in a pan. Cook until chicken is done (simmer longer for more flavor).
Add: Soup and cream cheese (I add cr. cheese in small chunks so it mixes in faster). Heat until the cream cheese is completely mixed. The milk can be added now or with the soup. Just add it until you're happy with how thick it is. It's totally up to you.
Serve over rice (or noodles). :)
Chicken and Dumplings - Crock Pot
I got this recipe from online at (http://familycrockpotrecipes.com/ChickenandDumplingsCrockPotRecipe.html). It's great and we really, really liked it.
Warning: This involves a whole chicken cut up. Because the chicken cooks so long the meat falls right off, but you have to watch for bones (rib bone particularly). For those with young children, I would suggest you use an equivalent of legs as the bones are larger. You could also do it with boneless chicken, but really, the bones add flavor.
Chicken and Dumplings Crock Pot Recipe
1 (3 lb.) chicken, cut up
1/2 cup chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1 inch pieces
3 small carrots cut into 1 inch pieces
2 cups packaged biscuit mix
3/4 cup milk
1 tsp. parsley flakes
Directions:
- Wash chicken pieces; cut away excess fat.
- Place raw chicken pieces in a crock with largest bony pieces on the bottom.
- Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top.
- Cover.
- Place crock into outer shell; cook. Cook on Low setting, 8 to 10 hours or High setting 4 to 4-1/2 hours.
- Combine biscuit mix, milk, parsley flakes; stir until just moistened.
30 minutes before ready to eat:
- Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3-1/2 quart; 15 to 20 minutes in 5-1/2 quart. Serve immediately.
Warning: This involves a whole chicken cut up. Because the chicken cooks so long the meat falls right off, but you have to watch for bones (rib bone particularly). For those with young children, I would suggest you use an equivalent of legs as the bones are larger. You could also do it with boneless chicken, but really, the bones add flavor.
Chicken and Dumplings Crock Pot Recipe
1 (3 lb.) chicken, cut up
1/2 cup chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1 inch pieces
3 small carrots cut into 1 inch pieces
2 cups packaged biscuit mix
3/4 cup milk
1 tsp. parsley flakes
Directions:
- Wash chicken pieces; cut away excess fat.
- Place raw chicken pieces in a crock with largest bony pieces on the bottom.
- Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top.
- Cover.
- Place crock into outer shell; cook. Cook on Low setting, 8 to 10 hours or High setting 4 to 4-1/2 hours.
- Combine biscuit mix, milk, parsley flakes; stir until just moistened.
30 minutes before ready to eat:
- Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3-1/2 quart; 15 to 20 minutes in 5-1/2 quart. Serve immediately.
Chicken Broccoli Alfredo
Chicken Brocolli Alfredo
Alfredo Sauce: (Ingredients and Directions Combined)
3/4c Olive Oil
1-2 Garlic Cloves (depends on size)
- Cook 'til warm
1c Heavy Whipping Cream
Blend w/ fork until both are warm enough to blend w/ each other
Add salt and pepper - to taste
1c *shredded* Parmesan cheese
Leave on heat briefly
Mix thoroughly as it thickens.
Egg noodles (12-16oz)
1 cooked cubed chicken breast (seasoning not necessary)
1-2c broccoli cubed and cooked
Mix everything together and serve.
Serves: 4, 6 w/ side dish
Alfredo Sauce: (Ingredients and Directions Combined)
3/4c Olive Oil
1-2 Garlic Cloves (depends on size)
- Cook 'til warm
1c Heavy Whipping Cream
Blend w/ fork until both are warm enough to blend w/ each other
Add salt and pepper - to taste
1c *shredded* Parmesan cheese
Leave on heat briefly
Mix thoroughly as it thickens.
Egg noodles (12-16oz)
1 cooked cubed chicken breast (seasoning not necessary)
1-2c broccoli cubed and cooked
Mix everything together and serve.
Serves: 4, 6 w/ side dish
Fried Rice - (Vegetarian - Optional)
This is a variation on an America's Test Kitchen recipe. We use it as the main dish, not as a side. Also, you can leave out the chicken without a substitute or you could replace it with tofu.
Fried Rice:
1/4 c. oyster sauce (spicy if you can find it)
1 Tbsp. soy sauce
3 Tbsp. oil
2 large eggs (we use 4 eggs)
1 c. frozen peas, thawed (we use about 2 cups)
2 medium garlic cloves (we use at least 4)
6 c. cold cooked white rice, lrg clumps broken up with fingers (recently cooked is okay)
1 c. bean sprouts (or whatever looks like a good blend, we may use 2 cups)
5 medium green onions, white and green parts sliced thin (we use more ‘cause we love green onions – look for a good mix ratio)
Chicken (optional):
- 1 chicken breast cut in cubes – NOT cooked
- Honey
- Soy sauce
- Garlic powder
Directions:
1. Combine the oyster sauce and soy sauce (4:1 ratio) in a small bowl; set aside.
2. **
3. Heat a 12 inch nonstick skillet over medium heat until hot; add 1.5 teaspoons of the oil and swirl to coat the pan bottom. Make scrambled eggs. Transfer the eggs to a small bowl and set aside.
4. Heat up the skillet and add the remaining 2.5 tablespoons oil and coat the pan. Add the peas and cook for about 30 seconds and then add the garlic and cook for 30 more (you should smell it). Add the rice and the oyster sauce mix and cook it up until warm the whole way through (break up clumps).
5. Add the chicken and stir in thoroughly. Add eggs, bean sprouts, and green onions. Cook for about another minute until good and heated. Eat.
** You need to cook the chicken as follows and you’ll want to do it at the same time that you’re doing the rice. You pick when and how.
- Put the uncooked chicken into a small sauce pan. Pour some soy sauce on it (something like 1/2 - 3/4 cups). Pour some honey on it (around a 1/4 cup). Sprinkle/shake on some garlic powder (I do a thin layer over the cubes). Cook it.
Fried Rice:
1/4 c. oyster sauce (spicy if you can find it)
1 Tbsp. soy sauce
3 Tbsp. oil
2 large eggs (we use 4 eggs)
1 c. frozen peas, thawed (we use about 2 cups)
2 medium garlic cloves (we use at least 4)
6 c. cold cooked white rice, lrg clumps broken up with fingers (recently cooked is okay)
1 c. bean sprouts (or whatever looks like a good blend, we may use 2 cups)
5 medium green onions, white and green parts sliced thin (we use more ‘cause we love green onions – look for a good mix ratio)
Chicken (optional):
- 1 chicken breast cut in cubes – NOT cooked
- Honey
- Soy sauce
- Garlic powder
Directions:
1. Combine the oyster sauce and soy sauce (4:1 ratio) in a small bowl; set aside.
2. **
3. Heat a 12 inch nonstick skillet over medium heat until hot; add 1.5 teaspoons of the oil and swirl to coat the pan bottom. Make scrambled eggs. Transfer the eggs to a small bowl and set aside.
4. Heat up the skillet and add the remaining 2.5 tablespoons oil and coat the pan. Add the peas and cook for about 30 seconds and then add the garlic and cook for 30 more (you should smell it). Add the rice and the oyster sauce mix and cook it up until warm the whole way through (break up clumps).
5. Add the chicken and stir in thoroughly. Add eggs, bean sprouts, and green onions. Cook for about another minute until good and heated. Eat.
** You need to cook the chicken as follows and you’ll want to do it at the same time that you’re doing the rice. You pick when and how.
- Put the uncooked chicken into a small sauce pan. Pour some soy sauce on it (something like 1/2 - 3/4 cups). Pour some honey on it (around a 1/4 cup). Sprinkle/shake on some garlic powder (I do a thin layer over the cubes). Cook it.
Chicken Broccoli Casserole
Chicken Broccoli Casserole
1 – 2 chicken breasts or 3 cups turkey cooked and cubed
3 cups cooked broccoli (cuts or chopped)
2 cups thinly sliced carrots
1 can cream of chicken soup
Sage - to season chicken
Cheese
Rice
Stove-top stuffing (optional)
Directions:
Cook some rice (around 1 c, no more than 2). Put broccoli water on to boil. Cut up chicken and begin cooking in a little oil and sage. When water is boiling, toss in the broccoli. Cut carrots. Preheat oven to 350. Mix chicken, broccoli, carrots, soup, rice and ½ the cheese. Put in an 8x8 casserole dish (put in two if needed). Sprinkle remaining cheese on top. Then put the stuffing on top of that (or vice versa on the cheese and stuffing layer). Bake for 35-45 minutes.
1 – 2 chicken breasts or 3 cups turkey cooked and cubed
3 cups cooked broccoli (cuts or chopped)
2 cups thinly sliced carrots
1 can cream of chicken soup
Sage - to season chicken
Cheese
Rice
Stove-top stuffing (optional)
Directions:
Cook some rice (around 1 c, no more than 2). Put broccoli water on to boil. Cut up chicken and begin cooking in a little oil and sage. When water is boiling, toss in the broccoli. Cut carrots. Preheat oven to 350. Mix chicken, broccoli, carrots, soup, rice and ½ the cheese. Put in an 8x8 casserole dish (put in two if needed). Sprinkle remaining cheese on top. Then put the stuffing on top of that (or vice versa on the cheese and stuffing layer). Bake for 35-45 minutes.
Tortillas - Vegetarian
This takes time. So, buying them may be better for convenience's sake, but for those in Japan in particular, this is cheaper (monetarily, not time wise) and very good tasting.
Tortillas (makes 18)
- 4 c. all purpose flour
- 1 ¼ tsp salt
- 6 Tbsp vegetable shortening (or soft margarine)
- 2 c. water (boiling)
Directions:
1. Stir flour and salt together.
2. Add butter and mix it together. I start with a fork sometimes, but ultimately, use your hands. Mix until it is like coarse meal.
3. Add *boiling water (1.25 – 1.5 c) so the dough will hold together. Initially mix it in with a spoon or something, but use your hands at the end to more or less “knead” it together. In all seriousness, using your hands is the best way to really mix and mash this stuff. Every time I've dodged using my hands, I add too much water. **Be sure to not add too much water - this is a stiff dough.
4. Work the dough until smooth, form it into a ball, cover it with plastic wrap and let it rest for 30 mins.
5. Set skillet over medium heat.
6. Cut dough into 6 wedges and then cut each wedge into three pieces for a total of 18 pieces of dough. Roll each piece into a thin circle (I think around 6-8 inches in diameter).
7. When skillet is hot but not smoking, cook the tortilla until it is lightly browned/puffed (20 – 30 sec). Flip and repeat. Allow them to cool.
Notes:
* Use BOILING water. I tried using the super hot water from my faucet that practically scalds – it wasn’t hot enough to satisfy this recipe. Use boiling or the consistency won’t come out right.
**If the dough is still a little crumbly after adding water and as you are kneading it with your hands, add a little more water.
The ball of dough can be stored at slightly cooler than room temp for a day, maybe two.
The cooked tortillas have been good for us 3-4 days later if cooled, sealed in a ziplock and kept at cooler temperatures (yes, the fridge is fine or your Japanese kitchen if it’s super cold – like ours was).
Tortillas (makes 18)
- 4 c. all purpose flour
- 1 ¼ tsp salt
- 6 Tbsp vegetable shortening (or soft margarine)
- 2 c. water (boiling)
Directions:
1. Stir flour and salt together.
2. Add butter and mix it together. I start with a fork sometimes, but ultimately, use your hands. Mix until it is like coarse meal.
3. Add *boiling water (1.25 – 1.5 c) so the dough will hold together. Initially mix it in with a spoon or something, but use your hands at the end to more or less “knead” it together. In all seriousness, using your hands is the best way to really mix and mash this stuff. Every time I've dodged using my hands, I add too much water. **Be sure to not add too much water - this is a stiff dough.
4. Work the dough until smooth, form it into a ball, cover it with plastic wrap and let it rest for 30 mins.
5. Set skillet over medium heat.
6. Cut dough into 6 wedges and then cut each wedge into three pieces for a total of 18 pieces of dough. Roll each piece into a thin circle (I think around 6-8 inches in diameter).
7. When skillet is hot but not smoking, cook the tortilla until it is lightly browned/puffed (20 – 30 sec). Flip and repeat. Allow them to cool.
Notes:
* Use BOILING water. I tried using the super hot water from my faucet that practically scalds – it wasn’t hot enough to satisfy this recipe. Use boiling or the consistency won’t come out right.
**If the dough is still a little crumbly after adding water and as you are kneading it with your hands, add a little more water.
The ball of dough can be stored at slightly cooler than room temp for a day, maybe two.
The cooked tortillas have been good for us 3-4 days later if cooled, sealed in a ziplock and kept at cooler temperatures (yes, the fridge is fine or your Japanese kitchen if it’s super cold – like ours was).
Taco Seasoning - Vegetarian
Though I don't particularly think that people need instruction on Burritos, I do think that good taco seasoning recipes might be hard to come by. I pulled this one off-line and it turned out great!
Taco Seasoning
INGREDIENTS
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder*
• 1/4 teaspoon crushed red pepper flakes**
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
Directions:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
Store in an airtight container.
Notes:
- Use 2.5 – 3 Tbsp to equal the average packet amount (which calls for 1 lb of beef)
- Use sea salt!
- Cook with 1/2 - 2/3 c water and then boil down
- 2 tsp flour or cornstarch to help it cling to the meat (I’ve not tried this; I didn’t have problems with sticking).
Notes:
* Use chopped onion with the meat in lieu of onion powder - particularly if you're in Japan without onion powder.
** For Japan: Use a sprinkle of habenero pepper to make up for not having crushed red pepper flakes.
Taco Seasoning
INGREDIENTS
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder*
• 1/4 teaspoon crushed red pepper flakes**
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
Directions:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
Store in an airtight container.
Notes:
- Use 2.5 – 3 Tbsp to equal the average packet amount (which calls for 1 lb of beef)
- Use sea salt!
- Cook with 1/2 - 2/3 c water and then boil down
- 2 tsp flour or cornstarch to help it cling to the meat (I’ve not tried this; I didn’t have problems with sticking).
Notes:
* Use chopped onion with the meat in lieu of onion powder - particularly if you're in Japan without onion powder.
** For Japan: Use a sprinkle of habenero pepper to make up for not having crushed red pepper flakes.
Lasagna - Vegetarian
Lasagna Casserole
Ingredients:
16oz of sour cream
16oz of cottage cheese
8 oz of cream cheese (soften it first!!!!!!!!!!!!!!!!!!!!!!!!!!)
2 packages of egg noodles (24 - 36 oz)
shredded cheese (it's a preference thing for how much and what kind - mozzarella blend is what I use)
big bottle of Prego (or two normal size of any spaghetti sauce)
Yellow squash*
Zucchini*
Onion*
*Optional: yellow squash, zucchini, and/or onion. You boil the three things first until they're soft (about 10 minutes) before adding it to the lasagna.
Directions:
Cook the egg noodles. Mix everything but the spaghetti sauce together
(including cheese to
preference).
Get a 9x13 or thereabout.**
Layer of noodles.
Layer of spaghetti sauce.
Layer of cheese if you want.
Layer of noodles.
Layer of spaghetti sauce.
Ad nauseum.
Cook in the oven at 425 for 35 or so minutes.
** You can use 9x13 casserole dish and an 8x8 dish, or you can use three 8x8 dishes, eat one and freeze two.
Ingredients:
16oz of sour cream
16oz of cottage cheese
8 oz of cream cheese (soften it first!!!!!!!!!!!!!!!!!!!!!!!!!!)
2 packages of egg noodles (24 - 36 oz)
shredded cheese (it's a preference thing for how much and what kind - mozzarella blend is what I use)
big bottle of Prego (or two normal size of any spaghetti sauce)
Yellow squash*
Zucchini*
Onion*
*Optional: yellow squash, zucchini, and/or onion. You boil the three things first until they're soft (about 10 minutes) before adding it to the lasagna.
Directions:
Cook the egg noodles. Mix everything but the spaghetti sauce together
(including cheese to
preference).
Get a 9x13 or thereabout.**
Layer of noodles.
Layer of spaghetti sauce.
Layer of cheese if you want.
Layer of noodles.
Layer of spaghetti sauce.
Ad nauseum.
Cook in the oven at 425 for 35 or so minutes.
** You can use 9x13 casserole dish and an 8x8 dish, or you can use three 8x8 dishes, eat one and freeze two.
Chicken Wraps
Chicken Wraps: (should make 8)
(feeds a myself and my spouse with two left over, except on really hungry days)
Crescent Rolls (either half a recipe or 2 packages)
1.5 broccoli heads - cooked *
2 chicken breasts – cubed and cooked **
Directions:
If using a package of crescent rolls from the store, you will want to pull the rolls out by twos so that they make rectangles, not triangles. Make sure they are stuck together well.
Divide the chicken and broccoli in eight ways between all the of the crescent roll rectangles. Fold the crescent rolls in half over the broccoli and chicken. Seal the edges. For homemade dough: Place on a pan and cook at 210 degrees Celsius (around 410 – 420 F) for 10.5 – 11.5 minutes. For store bought: Cook according to directions.
Remove the wraps and slather ‘em with cheese sauce. Enjoy.
Notes:
* I use a chicken seasoning or something else that is appealing to cook my chicken with. Just season it as you wish. You don’t have to add anything at all if you don’t want.
** I am cheap, so I tend to use one, maybe one and a half chicken breasts. I find that more than 1.5 heads of broccoli (I use the stem entirely, mind you) is overkill.
(feeds a myself and my spouse with two left over, except on really hungry days)
Crescent Rolls (either half a recipe or 2 packages)
1.5 broccoli heads - cooked *
2 chicken breasts – cubed and cooked **
Directions:
If using a package of crescent rolls from the store, you will want to pull the rolls out by twos so that they make rectangles, not triangles. Make sure they are stuck together well.
Divide the chicken and broccoli in eight ways between all the of the crescent roll rectangles. Fold the crescent rolls in half over the broccoli and chicken. Seal the edges. For homemade dough: Place on a pan and cook at 210 degrees Celsius (around 410 – 420 F) for 10.5 – 11.5 minutes. For store bought: Cook according to directions.
Remove the wraps and slather ‘em with cheese sauce. Enjoy.
Notes:
* I use a chicken seasoning or something else that is appealing to cook my chicken with. Just season it as you wish. You don’t have to add anything at all if you don’t want.
** I am cheap, so I tend to use one, maybe one and a half chicken breasts. I find that more than 1.5 heads of broccoli (I use the stem entirely, mind you) is overkill.
Cheese Sauce - Vegetarian
This is a great cheese sauce that can be used with many things. In particular, Chicken Wraps, which is my next post. You may also use a can of cheddar soup in lieu of this.
Cheese sauce:
Option 1: Melt 2 Tbsp butter, remove from heat, stir in 2 Tbsp regular flour, add 1 cup milk. Put back on heat, stir till thick. Add slices of Velveeta or other cheese to taste.
Option 2: 1 can of cheddar cheese soup
Cheese sauce:
Option 1: Melt 2 Tbsp butter, remove from heat, stir in 2 Tbsp regular flour, add 1 cup milk. Put back on heat, stir till thick. Add slices of Velveeta or other cheese to taste.
Option 2: 1 can of cheddar cheese soup
Crescent Rolls - Vegetarian
This recipe comes from America's Test Kitchen. The recipe describes how to use it for making Chicken Wraps. If you are interested in how to use it to make rolls, please let me know and I will post the roll version of the recipe.
Crescent Rolls: Makes 16 wrap shells (we typically use a 1/2 recipe)
3/4 c skim milk
16 T (2 sticks) unsalted butter cut into tablespoon chunks
1/4 c (1 3/4 oz) sugar
3 large eggs
4 cups (20 oz) flour
1 tsp instant yeast
1 1/2 tsp salt
egg wash: 1 egg white, 1 tsp water
Japan*
Directions:
Heat milk, butter and sugar till butter is mostly melted. Whisk to dissolve sugar. Beat eggs in medium bowl. Add about a third of warm milk mixture to the eggs, whisking away until the bowl warms up. Add remaining milk and whisk some more.
Combine flour and yeast. Mix to blend. With mixer mixing slowly, add warm milk mixture in slow (but steady) stream. Make mixer go faster. Add salt slowly. Mix some more. Transfer dough to large lightly oiled bowl. Cover with plastic wrap and let rise about 3 hours.
Form dough into rectangle (or approximation thereof). Cover with plastic wrap and refrigerate overnight (I put it on a plastic wrap covered cookie sheet and then thoroughly covered it with more plastic wrap.
The next day or up to three days later, pull it out, cut it in half lengthwise, and store the other half back in the fridge. The unused part can be made into rolls or for more wraps. I haven’t frozen the dough, but it might work.
Divide the half into four rectangles. Divide each of the rectangles in half. Now roll out each piece. This is the “pocket.” After rolling the dough out (fairly thin), you will fill the piece with the mix from chicken wraps.
For the wraps bake at 210 degrees Celsius for 10.5 – 11.5 minutes or 410-420 Fahrenheit for the same time . This will vary by oven, by how big it is (mine in Japan could only hold three at a time as it was the size of a microwave).
* Oil. You may have to oil this dough as you work with it. I didn’t have this issue in the States, but I did in Japan, so keep the rolling pin lightly oiled and probably your table surface. I would imagine you could also use flour too.
Crescent Rolls: Makes 16 wrap shells (we typically use a 1/2 recipe)
3/4 c skim milk
16 T (2 sticks) unsalted butter cut into tablespoon chunks
1/4 c (1 3/4 oz) sugar
3 large eggs
4 cups (20 oz) flour
1 tsp instant yeast
1 1/2 tsp salt
egg wash: 1 egg white, 1 tsp water
Japan*
Directions:
Heat milk, butter and sugar till butter is mostly melted. Whisk to dissolve sugar. Beat eggs in medium bowl. Add about a third of warm milk mixture to the eggs, whisking away until the bowl warms up. Add remaining milk and whisk some more.
Combine flour and yeast. Mix to blend. With mixer mixing slowly, add warm milk mixture in slow (but steady) stream. Make mixer go faster. Add salt slowly. Mix some more. Transfer dough to large lightly oiled bowl. Cover with plastic wrap and let rise about 3 hours.
Form dough into rectangle (or approximation thereof). Cover with plastic wrap and refrigerate overnight (I put it on a plastic wrap covered cookie sheet and then thoroughly covered it with more plastic wrap.
The next day or up to three days later, pull it out, cut it in half lengthwise, and store the other half back in the fridge. The unused part can be made into rolls or for more wraps. I haven’t frozen the dough, but it might work.
Divide the half into four rectangles. Divide each of the rectangles in half. Now roll out each piece. This is the “pocket.” After rolling the dough out (fairly thin), you will fill the piece with the mix from chicken wraps.
For the wraps bake at 210 degrees Celsius for 10.5 – 11.5 minutes or 410-420 Fahrenheit for the same time . This will vary by oven, by how big it is (mine in Japan could only hold three at a time as it was the size of a microwave).
* Oil. You may have to oil this dough as you work with it. I didn’t have this issue in the States, but I did in Japan, so keep the rolling pin lightly oiled and probably your table surface. I would imagine you could also use flour too.
Cheesy Chicken
This goes really well with corn, peas, fried squash, rolls, and/or mashed potatoes. Also, sorry, this is kind of wordy.
Cheesy Chicken (plan about 1.75 – 2 hrs for first time, 1.5 – 1.75 thereafter)
Ingredients:
4 – 6 skinless, boneless chicken breasts*
2 – 5 garlic cloves, minced (this depends purely on your garlic preferences)
½ c. butter
1 c. bread crumbs
¼ c. parmesan cheese (the powdered kind)
½ tsp. salt
1/8 tsp. pepper
½ c. sharp cheddar cheese (shredded)
Directions:
On low heat, melt butter. Add garlic. Cook for a little at low heat.
Take off heat and let sit for 30 mins.
Pre-heat oven to 350.
Get out a 9 x 13 pan (or roughly that size)
Put into large ziplock bag: bread crumbs, parmesan cheese, salt, and pepper.
Chicken breasts: Trim the fat. Now, the big thing with this is to get a good coating of the bread crumb stuff – this is pretty messy. Make sure the breasts are as wide open on the underneath as you can get and then coat both sides with the butter/garlic. Let the excess drain for a minute and then put the breast in the ziplock bag. Shake the bag.
Get all of it covered with the crumb mixture. Pull the chicken breast out and with the “top” (meaning the smooth part of the breast) in your palm, place some grated cheddar cheese and more topping (maybe a... 1 tsp) on the center line of the underneath. Now, “wrap” the chicken around this center line so the cheese and crumb topping are enclosed. Place it into the pan. Repeat this for each chicken breast. Supplies may get low, but should last you for five breasts.
If there is excess crumb mix and/or butter. Just pour it onto the breasts in the pan.
Put a thin layer of shredded cheddar cheese on it. Now slide it in the oven for about... 30-40 minutes. The more crammed the chicken breasts are in the pan, the longer it will take, so the big pan should give sufficient room to allow for a low cooking time.
*We have adjusted this recipe to make chicken nuggets! So, we cut down the chicken breast to nugget sized pieces - you decide what that means for you - and then coat them with the garlic butter and crumb mix. (You might need to double the butter/garlic amount if you're like me and love the stuff.)
Toss the pieces into one or two casserole dishes for cooking and drizzle them with the extra garlic butter and crumb mixtures. You can sprinkle the cheddar cheese on the nuggets from the get go or about 20 minutes into the cooking if you have any concerns about the cheese getting a bit too crispy.
Just a fun change up that works well, makes the cooking time a bit more even as full chicken breasts can vary a lot in size, and kids enjoy the smaller size. Also, let's be honest, more surface area of that yummy garlic, bread crumb taste is a definite win!
Beef Stroganoff
Love this food. Take note of the onion options and base it to your preferences. Can be made while living in Japan.
Beef Stroganoff
(feeds us with some left over – sometimes)
1.5 # of steak
4 Tbsp. butter
¼ tsp. pepper
¼ # fresh or 4 oz canned mushrooms
2 beef bullion cubes
2 tsp. onion powder*
1.5 c hot water**
1 – 2 Tbsp corn starch
½ c. sour cream
½ tsp. dill weed (optional)
Directions:
Dissolve bullion in hot water. Brown steak in butter. When cooked, add pepper, mushrooms, onion powder (or onion), and beef stock. Cook some. Mix cornstarch into meat till a little thicker than desired. Add sour cream (this will thin the sauce).
Sirloin is a good meat for this.
* In Japan, I couldn’t find onion powder. Therefore, I cut up a small –medium onion and added it. I liked it so much I continue to sub out onion for onion powder.
** Sister recommendation: "Try adding a cup of burgundy cooking wine instead of water. Yum."
Notes:
- I use about 1/3 – ½ this amount of meat. This may be why it doesn’t fill me up as much.
- Serve this with: Egg noodles or udon. You might also be able to use it with rice with good effect. I haven’t tried it yet.
- I don’t use the dill weed.
Beef Stroganoff
(feeds us with some left over – sometimes)
1.5 # of steak
4 Tbsp. butter
¼ tsp. pepper
¼ # fresh or 4 oz canned mushrooms
2 beef bullion cubes
2 tsp. onion powder*
1.5 c hot water**
1 – 2 Tbsp corn starch
½ c. sour cream
½ tsp. dill weed (optional)
Directions:
Dissolve bullion in hot water. Brown steak in butter. When cooked, add pepper, mushrooms, onion powder (or onion), and beef stock. Cook some. Mix cornstarch into meat till a little thicker than desired. Add sour cream (this will thin the sauce).
Sirloin is a good meat for this.
* In Japan, I couldn’t find onion powder. Therefore, I cut up a small –medium onion and added it. I liked it so much I continue to sub out onion for onion powder.
** Sister recommendation: "Try adding a cup of burgundy cooking wine instead of water. Yum."
Notes:
- I use about 1/3 – ½ this amount of meat. This may be why it doesn’t fill me up as much.
- Serve this with: Egg noodles or udon. You might also be able to use it with rice with good effect. I haven’t tried it yet.
- I don’t use the dill weed.
Pizza Sauce - Vegetarian
Pizza Sauce
15 oz tomato sauce
6 oz tomato paste
1 - 2 T of olive oil
1 T oregano
1 1/2 tsp minced garlic
1 tsp paprika (adjust for hotter pizza sauce)
1 1/2 tsp basil
1/2 tsp sugar
1/2 tsp onion powder
1/2-1 tsp garlic powder (to taste)
1/8 – 1/4 tsp turns on pepper grinder
1/8 - 1/4 salt
Put it all in a blender and blend!
This makes a lot of pizza sauce. The number of pizzas this covers depends on sauce preferences.
15 oz tomato sauce
6 oz tomato paste
1 - 2 T of olive oil
1 T oregano
1 1/2 tsp minced garlic
1 tsp paprika (adjust for hotter pizza sauce)
1 1/2 tsp basil
1/2 tsp sugar
1/2 tsp onion powder
1/2-1 tsp garlic powder (to taste)
1/8 – 1/4 tsp turns on pepper grinder
1/8 - 1/4 salt
Put it all in a blender and blend!
This makes a lot of pizza sauce. The number of pizzas this covers depends on sauce preferences.
Pizza Dough - Vegetarian
Calazone/Pizza Dough (makes 6 – 9 calazones, 2- 2.5 pizza w/o rising,
2 - 4 with rising)
?c flour (maybe 4-6 cups)
? garlic powder (optional)
½ tsp salt
1.5 tsp sugar
1.5 tsp yeast
2 c warm milk
Directions:
Get a big bowl. Put maybe 2-3 cups of flour, some garlic powder, and the salt together. I don’t know how much garlic powder. I’ll guess around 2 Tbsp, but realistically, I just went until I was pretty sure any more would dominate the bread flavor.
Get a bowl and warm up the milk. Warm, not hot. Put in the sugar, stir. Put in the yeast. Let the yeast activate (it starts to foam).
Dump the liquid into the dry. Mix. You are going for bread dough consistency, so add flour until you get that. Knead it for a bit.
Now, either you can either let it rise for 30 mins (more if you want) or you can start rolling it out. At this point, I will add something a friend mentioned, "For the best dough, you should kneed it, let it rise, kneed it, roll it in a ball, & stash it in your fridge for 2-3 days. It develops better flavor."
Cooking temp and time can vary. These days I cook it with toppings for 10 - 12 minutes at 450 F on a heated pizza stone.
2 - 4 with rising)
?c flour (maybe 4-6 cups)
? garlic powder (optional)
½ tsp salt
1.5 tsp sugar
1.5 tsp yeast
2 c warm milk
Directions:
Get a big bowl. Put maybe 2-3 cups of flour, some garlic powder, and the salt together. I don’t know how much garlic powder. I’ll guess around 2 Tbsp, but realistically, I just went until I was pretty sure any more would dominate the bread flavor.
Get a bowl and warm up the milk. Warm, not hot. Put in the sugar, stir. Put in the yeast. Let the yeast activate (it starts to foam).
Dump the liquid into the dry. Mix. You are going for bread dough consistency, so add flour until you get that. Knead it for a bit.
Now, either you can either let it rise for 30 mins (more if you want) or you can start rolling it out. At this point, I will add something a friend mentioned, "For the best dough, you should kneed it, let it rise, kneed it, roll it in a ball, & stash it in your fridge for 2-3 days. It develops better flavor."
Cooking temp and time can vary. These days I cook it with toppings for 10 - 12 minutes at 450 F on a heated pizza stone.
Brief Intro
So, my sister-in-law suggested that instead of emailing, I should post a blog. My spouse added that in this way I will avoid frustrating people with full email boxes. Additionally, if someone should lose a recipe, they can retrieve it from a blog.
I'm torn because I'm terrible at following blogs. I am concerned that I will ruin the whole point of starting to email recipes because people will forget or not be inclined to visit a blog.
However, I cannot deny the logic of sister and spouse, so I am going to blog. I hope you enjoy the recipes. I am only posting what we enjoyed eating. Some recipes are from books, some from friends. Due to privacy issues, I will not be posting the name of those who have shared these recipes with me.
As a side note, I will add a "vegetarian" label if the recipe is. The same goes for crock pot recipes. There is also a search bar that will search only in my blog, should you need to go hunting for something specific.
I'm torn because I'm terrible at following blogs. I am concerned that I will ruin the whole point of starting to email recipes because people will forget or not be inclined to visit a blog.
However, I cannot deny the logic of sister and spouse, so I am going to blog. I hope you enjoy the recipes. I am only posting what we enjoyed eating. Some recipes are from books, some from friends. Due to privacy issues, I will not be posting the name of those who have shared these recipes with me.
As a side note, I will add a "vegetarian" label if the recipe is. The same goes for crock pot recipes. There is also a search bar that will search only in my blog, should you need to go hunting for something specific.
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