It's two days before Thanksgiving and I wanted something quick and healthy, Mark remembered this recipe from our Medifast days.
Ingredients:
2 1/2 Cups chopped romaine lettuce
5 ounces cooked Boneless skinless lean chicken breast, Chopped
1 Tablespoon Franks Redhot Original Cayenne Pepper Sauce
1 Tablespoon reduced fat Parmesan-style grated topping
1/4 cup chopped celery
Directions: Place chicken in a small microwave safe dish top with hot sauce and Parmesan. Stir until coated and then heat for 45 seconds. Place lettuce and celery in a bowl and then top with chicken mixture.
Of course I do this for the whole family so I don't really measure. But this is one the whole family likes.
Tuesday, November 20, 2012
Tuesday, November 13, 2012
Thanksgiving Main Dish and Sides.
Turkey
Thinking about the Turkey makes me remember Sally Armstrong and Family, this is where I got the recipe and have been doing my turkey that way for at least 10 years.
Take Turkey depending on size melt butter I do about a cup since my turkeys are pretty big, I put butter all over the outside and any left over I put in the cavity of the turkey. Next I do the same with mustard, and finally I put spicy v-8 all over the outside and some inside the cavity. The Armstrong's don't but I put my turkey in the bag, but I do as Terry did and put the Turkey breast down. I follow the directions on the bag for time and use the temperature 350.
Cornbread Stuffing
My families favorite side and I double it. I put the doubled recipe on here. I just made my stuffing and realized I didn't have enough broth 1/2 cup more should do it.
2 cups chopped celery with leaves
1cup chopped onion
11/2 cups broth
2 beaten eggs
2 teaspoons poultry seasoning
2 teaspoons sage
12 Cups coarsely crumbled corn bread
2lbs cooked, drained and crumbled sausage ( if I don't buy the spicy sausage I put 1 teaspoon crushed chili pepper)
In small saucepan cook chopped celery and onion, covered in chicken broth till vegetables are tender, about 5 min. Do not drain.
In large bowl combine eggs, poultry seasoning sage and vegetables with broth. Add cornbread toss lightly to mix. If desired add extra 1/4 cup of broth for a moist stuffing.
In a 9 x 14 sprayed baking dish put in mixture and cover with foil. Bake at 400 till heated through 25 to 30 minutes. Uncover the last 5 min to brown slightly.
As I was making my stuffing I realized I was out of poultry seasoning I looked a recipe up and thought it was amazing so I included it here .http://www.food.com/recipe/homemade-poultry-seasoning-23966
1 1/2 teaspoons ground thyme
1 teaspoon ground marjoram
3/4 teaspoon ground rosemary
1/2 teaspoon nutmeg
1/2 teaspoon finely ground black pepper
Directions:
1 Mix all ingredients thoroughly.
2 Store in a clean used spice bottle.
tightly covered.
Macaroni and Cheese
I Took this from Paula Deen but I changed it a lot. I have doubled this recipe to fit my 6 quart crock pot.
4 cups uncooked elbow macaroni
1 stick of butter
2 1/2 cups grated sharp cheddar cheese
2 1/2 cups grated pepper jack cheese
1 1/2 cups sour cream
3 10 3/4-once can condensed Cheddar cheese soup
2 cups whole milk
1 Tblsp dry mustard
1 tsp black pepper.
Boil the macaroni in a 6 qt pot in plenty of water until tender. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture, sour cream, soup, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. I put about 1/2 cup of shredded sharp cheddar on top to get a crust. Set the slow cooker on low setting and cook for 3 hours.
Sweet Potato Souffle
http://allrecipes.com/recipe/sweet-potato-souffle-iii/
Ingredients Edit and Save
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Thanksgiving - Pies
My favorite time of year. My children love my cooking and I love to cook. I am starting with dessert for a friend who wanted my pie recipes. Terrance's favorite is Pecan Pie and I didn't really like it till I got this recipe now it's a family favorite and I usually have to make two at Thanksgiving. I looked in my book were I wrote all of my Mom and Grandma's recipes and noticed that they were all fading so I did all of them here in this section, I am for sure making coconut cream this year even though I am the only one who likes it.
1 1/2 c. Crisco (I use butter flavor) 1 beaten egg
1/4 c. water or less 2 tsp. vinegar
1/8 t. baking soda
Sift flour and salt together cut in Crisco. In separate bowls miss egg, water (I don't put water in unless it is to dry), vinegar and soda, pour into flour and blend with a fork. Yields 3 single pie shells bake at 400 for 10 to 15 min. I lay the crust on a floured piece of wax paper and put a floured piece of wax paper on top to roll it out.
1/2 c butter 2/3 c sugar
2/3 c Dark colored corn syrup 2/3 c regular rolled oats
2 eggs 1 tsp vanilla
1/2 c chopped pecans
In medium saucepan, melt butter. Remove form heat and stir in sugar, corn syrup and oats. Stir in eggs and vanilla. pour mixture into the pie crust. Top with pecans (I use at least a cup). Cover edge of pie with foil to prevent over browning. Bake at 325 F for 25 min. Remove foil and bake for 20 to 25 minutes more or until set. Cool on wire rack.
Scald together
2 c milk
1/2 c coconut
Mix together
1 small c sugar
1 T cornstarch
1 T flour
1 pinch of salt
Add sugar mix to milk stirring constantly until mixture thickens then add 2 well beaten egg yolks. cook several minutes more remove from heat. Add 1 Tablespoon butter and 1 tsp vanilla cool and pour into baked pie shell.
1 1/4 c sugar
2 Tablespoon butter
5 Tablespoons cornstarch
1/3 cup lemon juice
3 egg yolks
Heat water, butter and sugar not quite to a boil, add wet cornstarch. Cook 2 min. beat yolks and lemon juice add hot mixture to lemon juice and yolk, pour back into pan. Boil for 1 more min. fills 2 pies.
3/4 to 1 cup sugar
2 T flour
1/2 to 1 tsp ground cinnamon
dash ground nutmeg
2 TBSP Butter
Combine sugar, flour, cinnamon and nutmeg toss with apples until each slice is coated. Roll out bottom pie crust and line 9 or 10 inch pie plate. Add apple mixture dot with butter. Prepare top crust and position on top. allow for at least 1/2 inch over the side. Trim off jagged edges and tuck the overlap under the bottom crust. Press around edges to seal. Cut splits to let steam escape. Bake at 400 for 50 min or until done do not over brown cool. Serve warm or cold.
Crust
3 cups flour 1 tsp. salt1 1/2 c. Crisco (I use butter flavor) 1 beaten egg
1/4 c. water or less 2 tsp. vinegar
1/8 t. baking soda
Sift flour and salt together cut in Crisco. In separate bowls miss egg, water (I don't put water in unless it is to dry), vinegar and soda, pour into flour and blend with a fork. Yields 3 single pie shells bake at 400 for 10 to 15 min. I lay the crust on a floured piece of wax paper and put a floured piece of wax paper on top to roll it out.
Pecan Pie
by Amber Barrus1/2 c butter 2/3 c sugar
2/3 c Dark colored corn syrup 2/3 c regular rolled oats
2 eggs 1 tsp vanilla
1/2 c chopped pecans
In medium saucepan, melt butter. Remove form heat and stir in sugar, corn syrup and oats. Stir in eggs and vanilla. pour mixture into the pie crust. Top with pecans (I use at least a cup). Cover edge of pie with foil to prevent over browning. Bake at 325 F for 25 min. Remove foil and bake for 20 to 25 minutes more or until set. Cool on wire rack.
Coconut Cream Pie
My Grandma Nell'sScald together
2 c milk
1/2 c coconut
Mix together
1 small c sugar
1 T cornstarch
1 T flour
1 pinch of salt
Add sugar mix to milk stirring constantly until mixture thickens then add 2 well beaten egg yolks. cook several minutes more remove from heat. Add 1 Tablespoon butter and 1 tsp vanilla cool and pour into baked pie shell.
Lemon Pie
2 cups water1 1/4 c sugar
2 Tablespoon butter
5 Tablespoons cornstarch
1/3 cup lemon juice
3 egg yolks
Heat water, butter and sugar not quite to a boil, add wet cornstarch. Cook 2 min. beat yolks and lemon juice add hot mixture to lemon juice and yolk, pour back into pan. Boil for 1 more min. fills 2 pies.
Apple Pie
6 to 8 tart apples, peeled, sliced and cored.3/4 to 1 cup sugar
2 T flour
1/2 to 1 tsp ground cinnamon
dash ground nutmeg
2 TBSP Butter
Combine sugar, flour, cinnamon and nutmeg toss with apples until each slice is coated. Roll out bottom pie crust and line 9 or 10 inch pie plate. Add apple mixture dot with butter. Prepare top crust and position on top. allow for at least 1/2 inch over the side. Trim off jagged edges and tuck the overlap under the bottom crust. Press around edges to seal. Cut splits to let steam escape. Bake at 400 for 50 min or until done do not over brown cool. Serve warm or cold.
Pumpkin Pie
By Mary Ellen DeBry
3 1/2 c blended pumpkin 1 tsp salt
2 c sugar 2 tsp cinnamon
2 large eggs 1 tsp ginger
1/2 tsp cloves
1 can evaporated milk
2 unbaked 9 inch pie shells
Mix sugar, salt, cinnamon, ginger & cloves. Stir in pumpkin. Gradually stir in evaporated milk. Pour into pie shells. Bake in preheated 425 F oven for 15 min. Reduce oven to 350 and bake 40-50 minutes. Cool on wire rack for 2 hours. You may substitute 3 1/2 tsp pumpkin spice for the cinnamon, ginger & cloves - taste will differ.
Wednesday, October 17, 2012
Beef and Broccoli Stir Fry
Found this one on the internet, one of my favorites.
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
Directions:
1
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2
Add beef and toss.
3
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5
Return beef to pan.
6
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7
Cook and stir for 2 minutes.
8
Serve over rice.
http://chinese.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476
Read more at: http://chinese.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476?oc=linkback
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
Directions:
1
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2
Add beef and toss.
3
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5
Return beef to pan.
6
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7
Cook and stir for 2 minutes.
8
Serve over rice.
http://chinese.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476
Read more at: http://chinese.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476?oc=linkback
Thursday, August 23, 2012
Recipes from Pintrest
I tried two recipes from my Pintrest boards yesterday and both were keepers.
The first one is Grahamwiches and I took these to scouts and they were a hit, but I was lucky to get them out the door my children wanted to eat them all. I used the sugar jello and cool whip because I don't like substitutes. They didn't look as pretty as the picture, I think I need to find a way to freeze them before putting them in the bags as a matter of fact I am putting them all in one big baggie not individual any more.
The second one I tried is cheesy chicken pot pie cups. Really good women and girls can get away with two but my boys ate 4 and wanted more later that night. I did the same as Mrs. Rapp she divided the biscuit in two and made 16. I plan on making more today and freezing them for lunches for my children who have a microwave available.
Thursday, July 26, 2012
Pepperoni Bread
After doing the lasagna recipe I started to remember all the recipes I do with Hunts tomato sauce and this is the number one most requested when my children come home or the Ross family comes to visit. This last visit I made two batches 12 rolls the first time and ten the next. Because of how many I made I went to a pizza shop and bought the large dough divided it in two and it made two rolls. Much easier on my back they say they like my dough better but I liked buying it better. I found out this time it freezes and travels well also.
This is the dough recipe I use, but you can use any you like. After I let the dough double I seperate into 3 equal parts and I use spray on a board to make a rectangle it works best just using your hands. I then spread garlic butter on the rectangle, a layer of pepperoni, a layer of cheese. Roll up and place on sprayed cookie sheet. Top with garlic butter then cook. 350 for about 20 or till golden brown. I serve with Hunts tomato sauce on the side. Also you can experiment with the toppings inside I have done vegetables, sausage & pepperoni, ham & pineapple(drain well it can make it a little soggy), chicken and bacon. One year I used leftover turkey and served with gravy instead and everyone liked it.
This is the dough recipe I use, but you can use any you like. After I let the dough double I seperate into 3 equal parts and I use spray on a board to make a rectangle it works best just using your hands. I then spread garlic butter on the rectangle, a layer of pepperoni, a layer of cheese. Roll up and place on sprayed cookie sheet. Top with garlic butter then cook. 350 for about 20 or till golden brown. I serve with Hunts tomato sauce on the side. Also you can experiment with the toppings inside I have done vegetables, sausage & pepperoni, ham & pineapple(drain well it can make it a little soggy), chicken and bacon. One year I used leftover turkey and served with gravy instead and everyone liked it.
Sorry not sure where I got this roll recipe, I think cooks.com but I haven't been able to find it again to confirm.
| QUICK AND EASY DINNER ROLLS | |
1 pkg. active dry yeast
1 c. lukewarm water 1 egg 1/4 c. sugar 1 tsp. salt 1/4 c. oil or melted butter ( I use butter) 3 c. flour, sifted
Better than biscuits, and easier to make, too!
Dissolve yeast in lukewarm water. Add egg, sugar, salt and oil (or butter).Add half the flour, and beat until smooth. Add rest of flour and beat again until smooth. let rise until double.
Bake at 400°F for 15 minutes.  This one has a polish sausage in it and I call it a pizzog.
| |
Crock-pot Lasagna
Shawni has decided she wants to cook. wow. I won't be here to help so I am writing instructions here. This recipe brings back so many memories. First and foremost break the fast in Virginia. I miss them so very much, and I have to brag a little this was one of the first dishes to go.
Crock-pot Lasagna
I got this recipe out of fix it and forget it, it is Violette's Lasagna
I changed it so I am writing what I do.
18 lasagna noodles, uncooked
1lb sausage cook on stove and drain grease
1lb pepperoni warm in microwave pat in paper towels to get grease off
meatballs I use the frozen ones from costco I heat them up get some of the grease off and cut them in half.
3 cans of hunts I use 2 of the garlic and one of the chunky I always have four just in case I need it.
If I plan ahead I use mozzarella cheese but usually I use what I have which is the
Cheddar jack mixed. I don't measure
Break noodles. Place one third in greased slow cooker.
Spread one third of the prepared meats over noodles.
Layer one third of the sauce and cheese over the meats. Repeat layers ending with cheese
Cover. Recipe says to cook on low for 5 hours, but I usually only have 3 so I cook on high and it works well.
Crock-pot Lasagna
I got this recipe out of fix it and forget it, it is Violette's Lasagna
I changed it so I am writing what I do.
18 lasagna noodles, uncooked
1lb sausage cook on stove and drain grease
1lb pepperoni warm in microwave pat in paper towels to get grease off
meatballs I use the frozen ones from costco I heat them up get some of the grease off and cut them in half.
3 cans of hunts I use 2 of the garlic and one of the chunky I always have four just in case I need it.
If I plan ahead I use mozzarella cheese but usually I use what I have which is the
Cheddar jack mixed. I don't measure
Break noodles. Place one third in greased slow cooker.
Spread one third of the prepared meats over noodles.
Layer one third of the sauce and cheese over the meats. Repeat layers ending with cheese
Cover. Recipe says to cook on low for 5 hours, but I usually only have 3 so I cook on high and it works well.
Sunday, July 22, 2012
Basil and Sage Chicken
This is a recipe I made up one day. I tried to grow herbs and I have had success with only sage, it grows like a weed. I had bought fresh basil and it was starting to wilt so I made up this paste. It tastes very good, but some of my children didn't like the way it looked. I save all the juice to use in my chicken noodle soup. I have used this as roasted chicken and served with vegetables or for chicken noodle soup. I just want to note here that I made this chicken then went out of town one time and my 18 year old son(at the time) called to tell me that my chicken was amazing and I should do it that way all the time.
Basil and Sage Paste
Fresh Basil
Fresh Sage
I use equal parts of both and I use a large handful. Wash and spin dry and set aside.
In blender I put 1/4 cup butter, juice of 2 lemons and 4 stalks of celery blend until creamy then add basil and sage.
I put a whole chicken in the crock pot and spread the paste all over and inside the chicken. I don't use salt and pepper very often but if you do you could salt and pepper the chicken now. I cook the chicken on high for 4-6 hours. If I'm doing it for chicken noodle soup I wait till it is falling off the bone.
If doing it for chicken noodle soup strain juice make sure all bones, skin and fat are out. Measure and put in pot. Pull chicken off bones and set aside.
Egg Noodles
1/2 cup flour
1 egg
I use 10 eggs when I make soup and I have started using egg beaters.
My mom's recipe said pinch of salt but I don't add it.
Mix together with fork. Roll out on floured cutting board to about a 1/2 inch thick cut in long strips and put on racks to dry I let mine dry for 4 to 6 hours.
I use two large pots. Mix chicken broth with the crock pot juices about 16 cups divided. I use 1 large onion, 1stalk of celery, 5 to 6 carrots, chop divide and put in pots. Bring water to boil add noddles it takes a while to cook the noodles 1 to 2 hours. About one hour in I add the chicken and 2 cans of corn. If you need add more broth, keep noodles covered with broth. I estimate never measure so if you want more or less of something add it. My children love the corn but not all people will want it.
Basil and Sage Paste
Fresh Basil
Fresh Sage
I use equal parts of both and I use a large handful. Wash and spin dry and set aside.
In blender I put 1/4 cup butter, juice of 2 lemons and 4 stalks of celery blend until creamy then add basil and sage.
I put a whole chicken in the crock pot and spread the paste all over and inside the chicken. I don't use salt and pepper very often but if you do you could salt and pepper the chicken now. I cook the chicken on high for 4-6 hours. If I'm doing it for chicken noodle soup I wait till it is falling off the bone.
If doing it for chicken noodle soup strain juice make sure all bones, skin and fat are out. Measure and put in pot. Pull chicken off bones and set aside.
Egg Noodles
1/2 cup flour
1 egg
I use 10 eggs when I make soup and I have started using egg beaters.
My mom's recipe said pinch of salt but I don't add it.
Mix together with fork. Roll out on floured cutting board to about a 1/2 inch thick cut in long strips and put on racks to dry I let mine dry for 4 to 6 hours.
I use two large pots. Mix chicken broth with the crock pot juices about 16 cups divided. I use 1 large onion, 1stalk of celery, 5 to 6 carrots, chop divide and put in pots. Bring water to boil add noddles it takes a while to cook the noodles 1 to 2 hours. About one hour in I add the chicken and 2 cans of corn. If you need add more broth, keep noodles covered with broth. I estimate never measure so if you want more or less of something add it. My children love the corn but not all people will want it.
Saturday, July 21, 2012
Chicken and Basil Stir-Fry
otes: Thai basil adds an anise nuance, and cinnamon basil contributes notes of spice to this quick stir-fry; however, other basil varieties work well too. Serve with hot cooked rice. Asian fish sauce is available in most supermarkets and in Asian grocery stores.
Yield: Makes 3 or 4 servings
I love using fresh herbs and basil is my favorite. While mom and dad were here visiting we visited the farmers market and I bought three basil plants. While researching recipes I came across this one and it is a keeper.
Recipe from
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 202
- Calories from fat: 25%
- Protein: 30g
- Fat: 5.7g
- Saturated fat: 0.9g
- Carbohydrate: 6.5g
- Fiber: 3.2g
- Sodium: 239mg
- Cholesterol: 66mg
Ingredients
- 1 pound boned, skinned chicken breast halves $
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon hot chili flakes
- 2/3 cup fat-skimmed chicken broth
- 1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce *(I use Tamari gluten free soy sauce)
- 2 teaspoons cornstarch
- 3 cups lightly packed fresh basil leaves (see notes), rinsed
- Salt
Preparation
- 1. Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
- 2. Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
- 3. In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.
I added pepper and onion to mine as well and I always double the sauce.
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