An easy version of this classic French dish serve with mashed potato's, yummy comfort food. I adopted this from the recipe in Campbell's Busy Family Recipes.
1.5lbs boneless chicken breast sliced into strips (or use 1.5lbs chicken tenderloins to avoid the need to cut and trim the breast)
1 - 10.5 oz can of Golden mushroom soup
2- 9oz packages of pearl onions in cream sauce thawed
1 - package (10oz) fresh sliced mushrooms
1c. red cooking wine
1/4c. cornstarch
2 sprigs of thyme -or 1 tsp.
1tsp rosemary
Mashed potato's
1. Add the chicken, mushrooms and onion's to the crock pot.
2. In a medium bowl mix together the soup, wine and cornstarch, pour into the crock pot and stir until the chicken and vegetables are coated evenly. Sprinkle with the thyme and rosemary.
3. Cook on low for 6-8hrs or high for 4hrs.
4. Serve over mashed potato's.
Enjoy!!!!
Sunday, February 19, 2012
Tuesday, January 31, 2012
Sloppy Joe, Sloppy Joe, Slop Slop Sloppy Joe
A healthier version of Sloppy Joe's that even my 5 yr old liked!!
1-1.5 lbs lean ground turkey
1/4 C. diced onion
1/2 C. ketchup
3 tbs BBQ sauce
1 tbs yellow mustard
1 tbs cider vinegar (red wine vinegar works too)
1 1/2tsp. Worcestershire sauce
1/2 tsp. celery salt
1/4 tsp. pepper
For serving
bulky whole wheat rolls
1. In a large skillet saute onion until translucent, add turkey and cook until no longer pink.
2. Add all remaining ingredients to onion and meat mixture heat thoroughly and serve on bulky rolls.
I served with store bought sweet potato fries and dill pickles.
I have also made my own Sweet potato Fries these will heat up the meal a bit
2-3 sweet potatoes sliced into wedges
3-4 tbs olive oil
2 tbs garlic powder
1-2 tbs Cayenne pepper
Amounts depends on how much heat you want and how many potatoes you use. In general you want the potatoes coated evenly with olive oil and a sprinkling of the seasonings use more for stronger flavor.
Preheat oven to 425 drizzle olive oil in bottom of 13x9 pan. Add potatoes and shake pan to coat potatoes with olive oil evenly. Sprinkle the garlic powder and pepper on the potatoes bake for 45minutes. I check them half way through the baking process flip as needed.
final thought....Heat up the Sloppy Joe by adding 2 tbs of Franks hot sauce or the hot sauce of your choice.
Whats on the needles?
Waffle Hat for my husband, finally he is getting the hand knit hat he has been asking for, he better wear it LOL
http://knithats.tripod.com/id3.html
1-1.5 lbs lean ground turkey
1/4 C. diced onion
1/2 C. ketchup
3 tbs BBQ sauce
1 tbs yellow mustard
1 tbs cider vinegar (red wine vinegar works too)
1 1/2tsp. Worcestershire sauce
1/2 tsp. celery salt
1/4 tsp. pepper
For serving
bulky whole wheat rolls
1. In a large skillet saute onion until translucent, add turkey and cook until no longer pink.
2. Add all remaining ingredients to onion and meat mixture heat thoroughly and serve on bulky rolls.
I served with store bought sweet potato fries and dill pickles.
I have also made my own Sweet potato Fries these will heat up the meal a bit
2-3 sweet potatoes sliced into wedges
3-4 tbs olive oil
2 tbs garlic powder
1-2 tbs Cayenne pepper
Amounts depends on how much heat you want and how many potatoes you use. In general you want the potatoes coated evenly with olive oil and a sprinkling of the seasonings use more for stronger flavor.
Preheat oven to 425 drizzle olive oil in bottom of 13x9 pan. Add potatoes and shake pan to coat potatoes with olive oil evenly. Sprinkle the garlic powder and pepper on the potatoes bake for 45minutes. I check them half way through the baking process flip as needed.
final thought....Heat up the Sloppy Joe by adding 2 tbs of Franks hot sauce or the hot sauce of your choice.
Whats on the needles?
Waffle Hat for my husband, finally he is getting the hand knit hat he has been asking for, he better wear it LOL
http://knithats.tripod.com/id3.html
The Easiest Meat Pie EVER
This recipe was given to me by an aunt and it is the easiest thing to make, great for entertaining. The only thing that takes time is the baking.
Easy Meat Pie
1 lbs ground lean ground
1 store bought pie crust (top and bottom)
1 can cream mushroom soup
1 small onion diced
1 egg
1 c. bread crumbs
1. Preheat oven to 350 degrees and grease a 9" pie pan line with one pie crust then set aside.
2. Mix raw hamburger, soup, onion, egg and bread crumbs in a large bowl.
3. Add mixture to prepared pie crust and top with second pie crust, crimp edges and put a 1" slice in the center of the top crust to vent.
4. Bake for 1hr to 1hr 10 minutes.
I served this for dinner with steamed broccoli and it made for an easy prep dinner. Cooking time is long but prep time is quick!!
Enjoy
Easy Meat Pie
1 lbs ground lean ground
1 store bought pie crust (top and bottom)
1 can cream mushroom soup
1 small onion diced
1 egg
1 c. bread crumbs
1. Preheat oven to 350 degrees and grease a 9" pie pan line with one pie crust then set aside.
2. Mix raw hamburger, soup, onion, egg and bread crumbs in a large bowl.
3. Add mixture to prepared pie crust and top with second pie crust, crimp edges and put a 1" slice in the center of the top crust to vent.
4. Bake for 1hr to 1hr 10 minutes.
I served this for dinner with steamed broccoli and it made for an easy prep dinner. Cooking time is long but prep time is quick!!
Enjoy
Tuesday, January 24, 2012
Winter Warmies
The Winter Warmies are finished here is a picture of the finished product. I made the newborn size and my son is 13lbs & 23", the yarn I used was cheap and it knit up lovely. These are going to be SUPER warm not sure he will ever wear them. The weather has been unseasonably warm here in Southern New England this winter season no need for woolen pants.... but who knows maybe we will get a few more cold days before Spring and he can get some wear out of them. Either way they were a fun quick knit.
Thanksgiving dinner in one dish
In the wake of my returning to work in 2 weeks; I am trying to find quick homemade meals that my family likes specifically my 5 yr old. She loves Shepard's Pie! Finding something the 5 yr old likes is key, it makes the few hours in the evening we have together as a family so much better. Dinner is a more pleasant experience if she likes whats being served.
I mixed up the way I make Shepard's Pie and this was a huge hit.
Thanksgiving in a Bowl - Shep Pie
1-1.5lbs ground turkey
1 can 15 oz cream corn
1 can 10.5 oz turkey gravy
1 tsp. season salt
1 box of 3 cheese mashed potatoes (you can make your own mashed but these are yummy and much quicker) 2 pouches come in a box prep both. I have tried many brands and Betty Crocker is the tastiest and the consitancy is closer to homemade.
1 can 15 oz of Cranberry Sauce
1. Preheat oven to 350
2. In a large skillet saute ground turkey until no longer pink add the season salt and the gravy continue to cook until bubbling, then transfer to a 2 Quart casserole dish.
3. Prepare mashed potatoes according to the directions on the box and set aside.
4. Top the turkey with the cream corn then layer the prepared mashed potatoes on top of the corn covering completely.
5. Bake for 30minutes at 350
6. Before serving drop a few tablespoons of cranberry on top, serve with the extra cranberry on the side.
This is a classic dish that I have mixed up quite a bit some variations include:
ground beef with beef gravy, mixed vegi's and garlic mashed
ground beef, cream corn, plain mashed - the classic version my mom made
ground beef with beef gravy, mushrooms, peas and plain mashed
ground turkey with turkey gravy, cream corn, mashed sweet potatoes
Next variation will be with ground chicken and.....
Mix it up all varieties seem to be winners in my house.
On a finally note, dont be afraid of the dreaded boxed mashed potatoes formerly known in my house as "fake" mashed potatoes. I used to obsess with making my own mashed potatoes for Shepard's Pie I am OVER that, it takes too long and makes a huge mess! I have now found that the boxed varieties can actually make the dish tastier. I have tried many varieties and Betty Crockers are the best in my opinion and come in so many fun flavors.
Eat & Enjoy!!!
I mixed up the way I make Shepard's Pie and this was a huge hit.
Thanksgiving in a Bowl - Shep Pie
1-1.5lbs ground turkey
1 can 15 oz cream corn
1 can 10.5 oz turkey gravy
1 tsp. season salt
1 box of 3 cheese mashed potatoes (you can make your own mashed but these are yummy and much quicker) 2 pouches come in a box prep both. I have tried many brands and Betty Crocker is the tastiest and the consitancy is closer to homemade.
1 can 15 oz of Cranberry Sauce
1. Preheat oven to 350
2. In a large skillet saute ground turkey until no longer pink add the season salt and the gravy continue to cook until bubbling, then transfer to a 2 Quart casserole dish.
3. Prepare mashed potatoes according to the directions on the box and set aside.
4. Top the turkey with the cream corn then layer the prepared mashed potatoes on top of the corn covering completely.
5. Bake for 30minutes at 350
6. Before serving drop a few tablespoons of cranberry on top, serve with the extra cranberry on the side.
This is a classic dish that I have mixed up quite a bit some variations include:
ground beef with beef gravy, mixed vegi's and garlic mashed
ground beef, cream corn, plain mashed - the classic version my mom made
ground beef with beef gravy, mushrooms, peas and plain mashed
ground turkey with turkey gravy, cream corn, mashed sweet potatoes
Next variation will be with ground chicken and.....
Mix it up all varieties seem to be winners in my house.
On a finally note, dont be afraid of the dreaded boxed mashed potatoes formerly known in my house as "fake" mashed potatoes. I used to obsess with making my own mashed potatoes for Shepard's Pie I am OVER that, it takes too long and makes a huge mess! I have now found that the boxed varieties can actually make the dish tastier. I have tried many varieties and Betty Crockers are the best in my opinion and come in so many fun flavors.
Eat & Enjoy!!!
Monday, January 23, 2012
Halftime Chicken Parm
The New England Patriots are going to the SuperBowl Wahoooooo!!
While watching my favorite football team advance to the Super Bowl I whipped up homemade Chicken Parm during half time. I had already made lots of picky food for my family to munch on while watching the game so I did NOT feel like spending a lot of time in the kitchen prepping dinner, SO I whipped up chicken parmesan during half time it was ready to pop in the oven at the end of the game. Here is what I did!
Halftime Chicken Parm
1-1.5 lbs boneless chicken breasts (skip tenderizing and buy thin skinless chicken breast)
1 c. Italian bread crumbs
1 tsp Italian seasoning
2 tsp garlic powder
1 tsp salt
1/4 c. parmesan cheese
1 egg
1 tbs water
1 jar of store bought spaghetti sauce or 4 c. homemade sauce ( make a large batch of homemade sauce and freeze so you always have homemade sauce on hand).
1 lbs. whole wheat linguine
2 c. Italian blend shredded cheeses
olive oil
1. Coat a skillet with olive oil and heat over med heat. While oil is heating tenderize each chicken breast and cut in half set aside
2. In one small bowl beat egg with water and in another small bowl mix bread crumbs, parmesan cheese, salt, garlic powder and Italian seasoning.
3. Dip each breast one at a time, in the egg mixture then in the bread crumb mixture, coat evenly. Place the coated breasts in the skillet and brown on each side about 5 minutes each side.
4. Transfer the chicken to a 13x9" pan top with sauce and the 2c. Italian blend shredded cheeses.
5. Refrigerate until ready to bake (no more than 24hrs). Bake at 350 for 45 minutes.
6. Serve with whole wheat linguine and Italian bread.
Wow I was pretty impressed I was done preparing this dish by the time the second half of the game kicked off.
While watching my favorite football team advance to the Super Bowl I whipped up homemade Chicken Parm during half time. I had already made lots of picky food for my family to munch on while watching the game so I did NOT feel like spending a lot of time in the kitchen prepping dinner, SO I whipped up chicken parmesan during half time it was ready to pop in the oven at the end of the game. Here is what I did!
Halftime Chicken Parm
1-1.5 lbs boneless chicken breasts (skip tenderizing and buy thin skinless chicken breast)
1 c. Italian bread crumbs
1 tsp Italian seasoning
2 tsp garlic powder
1 tsp salt
1/4 c. parmesan cheese
1 egg
1 tbs water
1 jar of store bought spaghetti sauce or 4 c. homemade sauce ( make a large batch of homemade sauce and freeze so you always have homemade sauce on hand).
1 lbs. whole wheat linguine
2 c. Italian blend shredded cheeses
olive oil
1. Coat a skillet with olive oil and heat over med heat. While oil is heating tenderize each chicken breast and cut in half set aside
2. In one small bowl beat egg with water and in another small bowl mix bread crumbs, parmesan cheese, salt, garlic powder and Italian seasoning.
3. Dip each breast one at a time, in the egg mixture then in the bread crumb mixture, coat evenly. Place the coated breasts in the skillet and brown on each side about 5 minutes each side.
4. Transfer the chicken to a 13x9" pan top with sauce and the 2c. Italian blend shredded cheeses.
5. Refrigerate until ready to bake (no more than 24hrs). Bake at 350 for 45 minutes.
6. Serve with whole wheat linguine and Italian bread.
Wow I was pretty impressed I was done preparing this dish by the time the second half of the game kicked off.
Thursday, January 19, 2012
Maternity leave is too short
As maternity leave comes to an end I realized the one thing I set out to do during this time (besides care for and spend as much time as possible with my little guy) was to put all my recipes down in a blog AND I failed at least so far..... I do still have 2.5 weeks and I hope to get a few more down. Here it goes
This is a hearty soup I came up with on one of the very few cold days we have had this winter.
Potato Corn Chowder
3lbs. diced potatoes
1/2 a sweet onion diced
1/2 C. thin sliced carrots
1/4 cup butter
4 tbs. precooked bacon bits
3 C. water
3 C. milk
1C. chicken stock
3 tbs. flour
1 can cream corn
1 tsp. thyme
2 tsp salt
1. Steam diced potatoes in the microwave until just tender and set aside (this saves time if you prefer cook them in boiling water, drain and set aside).
2. In a large pot melt butter over med. high/med heat, add bacon and onion. Saute until the onion is tender and translucent. Add the flour to the butter, onion and bacon mixture to create a paste, stir constantly to avoid over cooking. Gradually add the 3 cups milk stirring constantly until thickens.
3. At the same time in a separate pot add water and chicken stock bring to a boil and add carrots cook until carrots are tender.
4. To the milk mixture add the carrot mixture (do not drain), potatoes, cream corn, thyme and salt. Bring to a boil stirring frequently to avoid sticking.
Note - to achieve desired soup thickness add 2 tbs of flour to 1/2c. of chicken stock and add to the boiling soup, I did this once to thicken it up a bit, depends on what you prefer.
Here is what is on the needles.....
I am calling them Winter Warmies for Samuel but they are known as longies the pattern is free and can be found on Ravelry at the link below
http://www.ravelry.com/patterns/library/bulky-weight-longies
Final thought.... maternity leave is too short and I was fortunate to have more time than most. A mom should be able to stay home for the first year of a babies life, that is my opinion... It seems just as I got my little guy on a routine and as he is doing more than eating and sleeping I have to leave him. He is doing so many amazing things each day and it is going to be so tough to leave him to go back to work....
This is a hearty soup I came up with on one of the very few cold days we have had this winter.
Potato Corn Chowder
3lbs. diced potatoes
1/2 a sweet onion diced
1/2 C. thin sliced carrots
1/4 cup butter
4 tbs. precooked bacon bits
3 C. water
3 C. milk
1C. chicken stock
3 tbs. flour
1 can cream corn
1 tsp. thyme
2 tsp salt
1. Steam diced potatoes in the microwave until just tender and set aside (this saves time if you prefer cook them in boiling water, drain and set aside).
2. In a large pot melt butter over med. high/med heat, add bacon and onion. Saute until the onion is tender and translucent. Add the flour to the butter, onion and bacon mixture to create a paste, stir constantly to avoid over cooking. Gradually add the 3 cups milk stirring constantly until thickens.
3. At the same time in a separate pot add water and chicken stock bring to a boil and add carrots cook until carrots are tender.
4. To the milk mixture add the carrot mixture (do not drain), potatoes, cream corn, thyme and salt. Bring to a boil stirring frequently to avoid sticking.
Note - to achieve desired soup thickness add 2 tbs of flour to 1/2c. of chicken stock and add to the boiling soup, I did this once to thicken it up a bit, depends on what you prefer.
Here is what is on the needles.....
I am calling them Winter Warmies for Samuel but they are known as longies the pattern is free and can be found on Ravelry at the link below
http://www.ravelry.com/patterns/library/bulky-weight-longies
Final thought.... maternity leave is too short and I was fortunate to have more time than most. A mom should be able to stay home for the first year of a babies life, that is my opinion... It seems just as I got my little guy on a routine and as he is doing more than eating and sleeping I have to leave him. He is doing so many amazing things each day and it is going to be so tough to leave him to go back to work....
Thursday, November 17, 2011
I am now a proud member of a food Co-Op
Last week, I found a lovely little food Co-Op in Willamantic, CT and I became a member
today. It is the cutest little place and they sell lots and lots of local foods and all the organic foods you could wish for! Today I did 80% of my grocery shopping there the only downfall was they do not sell meats... If they did it would be one stop shopping for me.
Check them out
http://willimanticfood.coop/
On to a new recipe
Memere's Stuffed Peppers
Although she never ever gave me this recipe ( I never asked) I remember her making them when I was a kid and this is my guess at what was in them...
4 large green peppers
1/2 a medium onion diced
2 tbs. butter
1lbs. ground beef
1 can condensed tomato soup
2 c. cooked white or brown rice
1 1/2 c. Mozzarella blend cheese ( I used Cabot 1/2 skim mozzarella and 1/2 cheddar)
1/2 tsp garlic powder
1 tbs. Worcestershire Sauce
1- 8oz can of tomato sauce
1/4 c. water
1. Preheat oven to 350 degrees.
2. Cut the top of the peppers off and clean out and wash.
3. Dice the onion and add to a skillet with the butter and saute for 3 minutes, add ground beef and cook until no longer pink, drain.
4. In large bowl combine the ground beef and onion, soup, rice, Worcestershire sauce, garlic powder and 1c. of the cheese (reserve a 1/2c. to top the peppers).
5. Place peppers in a shallow baking dish and pour a 1/4 c. of water into the bottom of the dish. Stuff the peppers with the above mixture (I can usually generously stuff 4 peppers with this mixture).
6. Spoon the sauce evenly over the top of the peppers and top with the remaining cheese (divide evenly over the 4 peppers).
7. Bake 45 minutes at 350 (this will yield a crisper pepper if you prefer a softer pepper cover with foil and increase the water by 1/4 c.)
This is a great way to used up leftover rice, I always seem to have leftover rice...
I take terrible pictures but here is one of the peppers before they go into the oven
today. It is the cutest little place and they sell lots and lots of local foods and all the organic foods you could wish for! Today I did 80% of my grocery shopping there the only downfall was they do not sell meats... If they did it would be one stop shopping for me.
Check them out
http://willimanticfood.coop/
On to a new recipe
Memere's Stuffed Peppers
Although she never ever gave me this recipe ( I never asked) I remember her making them when I was a kid and this is my guess at what was in them...
4 large green peppers
1/2 a medium onion diced
2 tbs. butter
1lbs. ground beef
1 can condensed tomato soup
2 c. cooked white or brown rice
1 1/2 c. Mozzarella blend cheese ( I used Cabot 1/2 skim mozzarella and 1/2 cheddar)
1/2 tsp garlic powder
1 tbs. Worcestershire Sauce
1- 8oz can of tomato sauce
1/4 c. water
1. Preheat oven to 350 degrees.
2. Cut the top of the peppers off and clean out and wash.
3. Dice the onion and add to a skillet with the butter and saute for 3 minutes, add ground beef and cook until no longer pink, drain.
4. In large bowl combine the ground beef and onion, soup, rice, Worcestershire sauce, garlic powder and 1c. of the cheese (reserve a 1/2c. to top the peppers).
5. Place peppers in a shallow baking dish and pour a 1/4 c. of water into the bottom of the dish. Stuff the peppers with the above mixture (I can usually generously stuff 4 peppers with this mixture).
6. Spoon the sauce evenly over the top of the peppers and top with the remaining cheese (divide evenly over the 4 peppers).
7. Bake 45 minutes at 350 (this will yield a crisper pepper if you prefer a softer pepper cover with foil and increase the water by 1/4 c.)
This is a great way to used up leftover rice, I always seem to have leftover rice...
I take terrible pictures but here is one of the peppers before they go into the oven
Tuesday, November 15, 2011
My first recipe post, finally...
2x2 Chili
1lbs ground turkey
1lbs ground beef
1/2 yellow onion diced
3 tbs olive oil
1-14.5 oz can of white cannellini beans drained and rinsed
1- 14.5 oz can of baked beans
1-can petite diced tomato's
1- 8 oz can of tomato sauce
3 tbs. chili powder
1 minced clove of garlic
2 tsp cumin
1 tsp salt
1 tsp cayenne pepper
1. Heat olive oil in skillet, dice onion and saute until soft (~3 minutes).
2. Add the ground beef to the onions and saute until no longer pink. Remove from pan and set aside. Add turkey to skillet and saute until no longer pink.
3. In a large pot combine all remaining ingredients and stir over medium high heat.
4. Once all ingredients are combined and simmering add the beef, onion and turkey.
5. Allow to simmer for 1hr before serving. Serve with shredded cheddar.
Enjoy!
2x2 Chili
1lbs ground turkey
1lbs ground beef
1/2 yellow onion diced
3 tbs olive oil
1-14.5 oz can of white cannellini beans drained and rinsed
1- 14.5 oz can of baked beans
1-can petite diced tomato's
1- 8 oz can of tomato sauce
3 tbs. chili powder
1 minced clove of garlic
2 tsp cumin
1 tsp salt
1 tsp cayenne pepper
1. Heat olive oil in skillet, dice onion and saute until soft (~3 minutes).
2. Add the ground beef to the onions and saute until no longer pink. Remove from pan and set aside. Add turkey to skillet and saute until no longer pink.
3. In a large pot combine all remaining ingredients and stir over medium high heat.
4. Once all ingredients are combined and simmering add the beef, onion and turkey.
5. Allow to simmer for 1hr before serving. Serve with shredded cheddar.
Enjoy!
Sunday, November 06, 2011
For several years now I have been trying to share my recipe creations with the world, many of them are written on scraps of paper, in notebooks and are scattered everywhere, organization is desparately needed....I am finally sitting down to get them organized and out to anyone who is interested, a data dump of sorts. So here it goes I think you will like what you find. Enjoy!
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