Tuesday, June 27, 2017

Banana nut muffins

What I had:
  • 1 18 cup all purpose flour
  • 1 12 teaspoon baking powder
  • 12 teaspoon salt
  • 12 teaspoon cinnamon
  • 2   overripe bananas
  • 12 cups sugar
  • 14 & 18 cup coconut oil
  • 1 egg
  • 12 cup pecans, chopped (optional)
What I did:
  • Mixed the flour, baking powder, salt & cinnamon in a bowl
  • Mixed the bananas, sugar, egg & coconut oil using a hand mixer in a second bowl
  • Poured the dry ingredients into the wet ones and mixed well
  • Stirred in the pecans
  • Divided the mix into 12 muffin cups
  • Baked for 29 minutes at 375 degrees
  • Let cool for 10 minutes before attacking them

Sunday, April 9, 2017

Crab quiche

What I had:
  • 8 oz crab meat
  • 1 can pillsbury crescent roll
  • 1/4 cup chopped red onion
  • 1/4 cup chopped poblano peppers
  • 1/2 cup chopped red bell pepper
  • 8 eggs beaten
  • Salt, pepper, paprika to taste
  • Old Bay, as much as you can handle
What I did:
  • Sautéed the onions, and both peppers in a tablespoon of olive oil for a couple minutes
  • Added salt, pepper, paprika and mix well
  • Added the crab meat and Old Bay, tasting as I went
  • Pre-heated the oven to 375
  • Unrolled the crescents and layered a 9" pie dish, cutting and replacing as needed, pinching together any seams
  • Baked for 6 minutes
  • Whisked the sautéed mixture into the eggs, and poured into partially baked crust
  • Baked for 40-45 minutes till edges are brown and the filling is set
  • Enjoyed with my favorite hot sauce

Saturday, November 12, 2016

Slow cooker meatloaf

Jeff loves meatloaf, but the one time I made it, it was too dry so I haven't retried it in years. But, since I've been using the slow cooker for successful, moist meat recipes, I decided to try that. & it was a success!

What I had:

For the loaf:

  • 1.5 lbs ground beef
  • 8 oz mushrooms
  • 1 large red onion
  • 3 cloves garlic
  • 2 eggs
  • 3/4 cup 2% milk
  • 1-1.5 cup bread crumbs
  • 2 tsp salt
  • 2 tsp sage powder
  • 1 tsp freshly ground black pepper
  • 1 tbsp paprika
  • 1 tbsp parsley flakes
For the sauce:
  • ketchup
  • Worcestershire sauce
  • ground mustard
  • brown sugar
What I did:
  • Whisked the eggs, milk, all the dried spices together in a large bowl
  • Added the bread crumbs
  • Put the onion, garlic and mushrooms in a blender and blend till just chopped tiny
  • Added this to the bowl
  • Added the beef and mix well
  • Formed in a loaf
  • Lined a 6 qt crock pot with foil, put the loaf in the middle and crimped the sides to hold the shape
  • Mixed the sauce ingredients - around 1.5 cup ketchup, 3 tbsp brown sugar, 4 tbsp mustard and 1/4 cup Worcestershire sauce (tasted and adjusted accordingly)
  • Cooked on high for 3 hrs till the internal temperature reached 160, basting with the sauce every half hour
  • Moved the loaf to a baking pan, added more sauce to the top and broiled for 5 minutes
  • Added some chipotle to the rest of the sauce and served meatloaf with the sauce on the side

Wednesday, November 9, 2016

Chicken rice casserole

Day 2 of our eating home cooked meals for 40 days and I have to tell you both meals have been under $15, with leftovers for both Jeff and my lunches. I can see we will be saving money! And, I am 2 for 2, as far as the family is concerned. They loved this casserole and it was so easy!

What I had:

  • 3 chicken breasts (pick size for your family, it doesn't matter for this recipe)
  • 1 cup uncooked, rinsed rice (I used basmati because that's what I had, you can use brown, long white)
  • 1 cup cooked quinoa
  • 1 lb mushrooms chopped (not too fine, you don't want them to disappear in the creamy sauce)
  • 1 small can of cream of mushroom soup
  • 1 small container of heavy whipping cream
  • Salt, pepper, garlic, parsley,m whatever spices you like to taste
What I did:
  • Spread the uncooked rice in the bottom of a 9X13 glass baking pan
  • Spread the cooked quinoa over it
  • Placed the chicken breasts over the quinoa
  • Sprinkled the breasts with salt & pepper
  • Mix the soup & cream in a mixing bowl, added the spices till I liked the taste. I had to add a little more water to make it runnier
  • Pour this mixture over the rice, quinoa & chicken
  • Bake for 60 minutes @ 350 degrees (I had really thick breasts so needed 5 more minutes
  • Serve with any roasted/sautéed/boiled/raw vegetables your 6 year old will eat (or swallow whole as my kid to his asparagus pieces)

Roasted squash salad with warm bacon vinaegrette

I needed a side salad for my pork tenderloin and wanted to use up bacon and butternut squash I had at home. what I ended up with was so delicious it could have been an entree salad!

What I had:

  • 1 medium butternut squash, sliced 1/4' around and then quartered
  • 1 red onion thinly sliced
  • 3 stalks of baby bok choy, cut into bite sized pieces
  • 1 cup thinly sliced red cabbage
  • 8 strips of bacon, cut into 1/4 inch pieces
  • 1 cup red wine (I had a Malbec)
  • 1 cup sparkling white wine (I used a Moscato d'asti)
  • 1/2 cup walnuts chopped
What I did:
  • Spread the squash on a pan, drizzle with olive oil, salt & pepper, and roast at 350 degrees for 25 minutes
  • While it cools, add the bok choy and cabbage to a salad bowl
  • Add the walnuts to the salad
  • In a large pan, cook the bacon till almost crisp. Add it to the salad bowl.
  • Add the squash to the bowl
  • Drain the bacon fat, reserving 1 tbsp in the pan and 2 tbsp aside for later
  • Saute the red onions till soft in the bacon fat
  • Add the wines (now I used these 2 wines because I didn't red wine vinegar and compromised, but it turned out so good!) Stir, scraping the bacon bits off the pan. Sprinkle some salt, pepper and garlic to taste.
  • Cook on medium heat till you can't taste the alcohol, about 5-7 minutes
  • Pour the vinaigrette over the salad and toss to combine
It was so good, the child declared the salad to be better than the bacon covered tenderloin!

Tuesday, October 4, 2016

Sausage, kale & tortellini stew

As part of my 40 by 40 in 40 weeks, I have new recipes I want to try. However, me being me, I don't follow the recipe to a T ever. I found this stew recipe in a Family Circle magazine, and then lost the clipping, so I did what I could from memory and taste!

I also used a new vegetable - lacinato kale - which counts as 1 of the 40 new veggies or fruits to try.

What I had:
  • 1 lb sage flavored ground sausage
  • 1 large red onion sliced
  • 5 cloves of garlic minced
  • 4 cups of chicken broth
  • 8 cups of lacinato kale chopped
  • 4 cups water
  • 1 package of frozen sausage tortellini
  • salt & pepper to taste
  • Italian seasoning
What I did:
  • browned the sausage in a big stock pot
  • took it out, leaving the sausage droppings in the pot
  • sautéed the garlic and onions till soft
  • added the sausage back in
  • added the broth, kale, & water in & bring to a boil
  • lowered the heat and added the tortellini
  • let it simmer till tortellini is warmed through
  • served with some warm bread

Tuesday, June 14, 2016

Smoked bacon explosion

Bacon explosion!
I made this bacon explosion years ago, but in the oven. After experimenting with the smoker for a while, I thought how much better this would be slow smoked? And, I tweaked the recipe a bit.

What I had:
  • 2 packages of 12 oz bacon
  • 1 lb hot pork sausage
  • 1/2 medium white onion, chopped
  • onion powder
  • garlic powder
  • dried parsley
  • paprika
What I did:
  • Browned one of the bacon packages
  • Used the second bacon package to weave a tight mat
  • Sprinkled the seasonings on the bacon mat
  • Layered the pork sausage over the bacon mat
  • Sprinkled the chopped onions and browned bacon on top of the sausage
  • Sprinkled some more seasoning
  • Rolled the sausage, without the bacon mat, backwards, trying to keep all the ingredients inside
  • Then, rolled it back with the bacon mat

  • Put it on the smoker at 225 degrees, bacon seam on the bottom
  • Take it off the smoker when it reaches 165 internal temperature. Let it cool, slice it as thick or thin you want.