I have had a bottle of red wine in my house for a few weeks that I didn't know what to do with ( I can't drink red wine due to headaches) until I came across this post and decided to give it a try since steak was on sale this week.
What you'll need.
1/3 cup red wine
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
Salt & Pepper
I put the marinade in a food storage bag and sat in in the fridge over night.
My husband loved it he ate his steak and half of mine.
Source : Casual Concoctions
Tuesday, August 17, 2010
Tuesday, August 10, 2010
Stuffed Peppers
What You'll Need
4 whole peppers (green, red, whatever floats your boat)
1 1/2 pounds Ground Meat
1 cup white rice
1 tablespoon italian seasoning
1/2 tablespoon garlic
1/4 cup breadcrumbs (italian style)
Dash of salt
1/2 tablespoon black pepper
3 cups sauce (gravy) (you can make your own or use jarred)
Mix ground meat, rice, italian seasoning, garlic, breadcrumbs and fill each pepper.
Place peppers in the the sauce(gravy) and cook on low for 8 hours.
I always serve these with mashed potatoes. One of my favorite comfort meals!
4 whole peppers (green, red, whatever floats your boat)
1 1/2 pounds Ground Meat
1 cup white rice
1 tablespoon italian seasoning
1/2 tablespoon garlic
1/4 cup breadcrumbs (italian style)
Dash of salt
1/2 tablespoon black pepper
3 cups sauce (gravy) (you can make your own or use jarred)
Mix ground meat, rice, italian seasoning, garlic, breadcrumbs and fill each pepper.
Place peppers in the the sauce(gravy) and cook on low for 8 hours.
I always serve these with mashed potatoes. One of my favorite comfort meals!
Feasty BBQ Beer Burger
Ingredients:
2 lbs. 80/20 Ground beef
1 pkg. Lipton Beef onion dry soup mix
1 tsp. chopped garlic
2 eggs
1 cup grated parmesan cheese
1/2 cup Italian bread crumbs
2 cups BBQ sauce (I always use KC MASTERPIECE)
4 tsp. tabasco sauce
1/2 cup Yungling Beer (or any lager style beer)
Cheese sliced
Place ground beef in a large bowl and gently break apart. Add soup mix, Parmesan cheese, bread crumbs and eggs. Mix thoroughly with a fork (make sure to break up any clumps of dry soup seasoning) and allow to sit in refrigerator for approximately 15 minutes. While the meat sets, prepare the BBQ sauce by combining BBQ sauce, tabasco, chopped garlic and beer.
Remove seasoned meat from refrigerator and form into 6-8 patties. Cook over high heat on the grill to desired temperature, basting towards the end with the beer based BBQ sauce. Top with cheese and Beer Braisened Onions. Serve on a roll.
Beer Braised Onions
1 large onion, sliced
2 tbsp. butter
2 tsp. sugar
1 tsp. salt
1 1/2 cups Yungling Beer
Peel and slice onions. Place butter in a large pan and sauté onions (seasoned with sugar and salt) for approx. 5 minutes until onions become translucent and begin to brown. Pour beer into sauté pan and continue cooking until beer has been completely absorbed by onions. Remove from heat and set aside.
Source: Feasty Boys
2 lbs. 80/20 Ground beef
1 pkg. Lipton Beef onion dry soup mix
1 tsp. chopped garlic
2 eggs
1 cup grated parmesan cheese
1/2 cup Italian bread crumbs
2 cups BBQ sauce (I always use KC MASTERPIECE)
4 tsp. tabasco sauce
1/2 cup Yungling Beer (or any lager style beer)
Cheese sliced
Place ground beef in a large bowl and gently break apart. Add soup mix, Parmesan cheese, bread crumbs and eggs. Mix thoroughly with a fork (make sure to break up any clumps of dry soup seasoning) and allow to sit in refrigerator for approximately 15 minutes. While the meat sets, prepare the BBQ sauce by combining BBQ sauce, tabasco, chopped garlic and beer.
Remove seasoned meat from refrigerator and form into 6-8 patties. Cook over high heat on the grill to desired temperature, basting towards the end with the beer based BBQ sauce. Top with cheese and Beer Braisened Onions. Serve on a roll.
Beer Braised Onions
1 large onion, sliced
2 tbsp. butter
2 tsp. sugar
1 tsp. salt
1 1/2 cups Yungling Beer
Peel and slice onions. Place butter in a large pan and sauté onions (seasoned with sugar and salt) for approx. 5 minutes until onions become translucent and begin to brown. Pour beer into sauté pan and continue cooking until beer has been completely absorbed by onions. Remove from heat and set aside.
Source: Feasty Boys
Bacon,Cheese, Mushroom Burgers
I am always up for a good burger and one day decided to play around with what I had on hand.
What you'll need
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon pepper
4 ounces fresh mushrooms minced
5 pieces fresh bacon cooked and crumbled
1/4 cup cheddar cheese shredded
1 1/2 pounds Ground Meat
Mix everything together and form patties. ( I think I made 6 with this)
Grill and serve on roll with A-1 Sauce.
(I promise to get pictures up soon)
What you'll need
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon pepper
4 ounces fresh mushrooms minced
5 pieces fresh bacon cooked and crumbled
1/4 cup cheddar cheese shredded
1 1/2 pounds Ground Meat
Mix everything together and form patties. ( I think I made 6 with this)
Grill and serve on roll with A-1 Sauce.
(I promise to get pictures up soon)
Paula Deen's Basic Meatloaf
My husband hates meatloaf but I enjoy it every once in awhile so I went searching for a good reciepe and he actually asks me to make meatloaf after having this one!
Ingredients:
1 lb ground beef
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes (without juice)
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Note: I have made it with breadcrumbs before when I've been out of oats. It comes out just as good.
Ingredients:
1 lb ground beef
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes (without juice)
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Note: I have made it with breadcrumbs before when I've been out of oats. It comes out just as good.
Monday, August 9, 2010
Cheesy Tomato Pasta
I know I have something similar to this but the flavor of this is different from the spicy tomato pasta I have on my blog.
1 pound Chicken breast
1/3 cup Parm Cheese
1 can petite diced tomatoes
1/2 teaspoon italian seasoning
A little fresh basil
1 green pepper
1 italian frying pepper
1/2 diced onion
Fresh Asparagus (if in season)
1-2 tablespoon of olive oil
1/2 pound small pasta
Directions
Cook pasta to desired tenderness.
Cook the chicken in skillet with olive oil, italian seasoning, pepper (to tase).
When the chicken is almost finished throw in the onion, asparagus and peppers to cook down. After about 4-5 minutes throw in the can of tomatoes (juice too). When everything has reduced a little bit add the cheese and stir it in then add the fresh basil.
Serve over your favorite pasta!!
My husband loved this dish. It was quick and easy to do after a 12 hour day at work with not too much clean up.
I get my parm. cheese from the Reading Terminal Market and its a house blend with two different grated cheeses and it is awesome!!
1 pound Chicken breast
1/3 cup Parm Cheese
1 can petite diced tomatoes
1/2 teaspoon italian seasoning
A little fresh basil
1 green pepper
1 italian frying pepper
1/2 diced onion
Fresh Asparagus (if in season)
1-2 tablespoon of olive oil
1/2 pound small pasta
Directions
Cook pasta to desired tenderness.
Cook the chicken in skillet with olive oil, italian seasoning, pepper (to tase).
When the chicken is almost finished throw in the onion, asparagus and peppers to cook down. After about 4-5 minutes throw in the can of tomatoes (juice too). When everything has reduced a little bit add the cheese and stir it in then add the fresh basil.
Serve over your favorite pasta!!
My husband loved this dish. It was quick and easy to do after a 12 hour day at work with not too much clean up.
I get my parm. cheese from the Reading Terminal Market and its a house blend with two different grated cheeses and it is awesome!!
I'm back (I hope)
So I am going to give this blogging thing another try. For awhile I may not have pictures since I am going to post things I've made since I stopped blogging.
It has been a long time since I posted anything on here since my last post I've had a baby, my dog got put to sleep, and I've started to try more things in the kitchen.
It has been a long time since I posted anything on here since my last post I've had a baby, my dog got put to sleep, and I've started to try more things in the kitchen.
Spicy tomato chicken
So I decided to make a spicy tomato chicken and pasta because there is one I love from this restraunt called Brio. It wasn't quite the same as theirs but my husband loved it he went back for thirds plus took it for lunch.
Ingredients:
3 boneless chicken breasts
1 medium red pepper chopped
2 tbsp flour
1 cup of chicken stock or broth
1 1/2 tbsp lemon juice or lime juice
1/2 tsp of chili powder
1 1/2 tsp of garlic powder
1 tsp onion powder
1 tsp of dried thyme
1 tsp dried oregano
Pepper to taste
1/2 tsp of basil
4 tbsp of butter
1/2 tsp of crushed red pepper flakes
1 can of diced tomatoes (14.5 ounces)
1/4 cup of parm. cheese
Box of any type of pasta
Prepare pasta according to box
Brown the chicken in a pan with the butter till it turns golden brown
When the chicken is finished remove it from the pan and cut it in half
Add flour to pan and stir until it a roux forms. Then drain half the juice from the can of tomatoes and add the red pepper. Saute until crisp tender.
Stir in the remaining spices. Heat until sauce begins to simmer.
Drain pasta and toss with the sauce and top with chicken.
Ingredients:
3 boneless chicken breasts
1 medium red pepper chopped
2 tbsp flour
1 cup of chicken stock or broth
1 1/2 tbsp lemon juice or lime juice
1/2 tsp of chili powder
1 1/2 tsp of garlic powder
1 tsp onion powder
1 tsp of dried thyme
1 tsp dried oregano
Pepper to taste
1/2 tsp of basil
4 tbsp of butter
1/2 tsp of crushed red pepper flakes
1 can of diced tomatoes (14.5 ounces)
1/4 cup of parm. cheese
Box of any type of pasta
Prepare pasta according to box
Brown the chicken in a pan with the butter till it turns golden brown
When the chicken is finished remove it from the pan and cut it in half
Add flour to pan and stir until it a roux forms. Then drain half the juice from the can of tomatoes and add the red pepper. Saute until crisp tender.
Stir in the remaining spices. Heat until sauce begins to simmer.
Drain pasta and toss with the sauce and top with chicken.
Sausage and Peppers
I like to try and make my husband everything he likes even if I don't like that. So since I decide to make all new things this week I decided to make him sausage and peppers. Its new to me cooking wise so I felt it counted.
Sausage and Peppers
I used about 6 piece of sweet italian sausage
1 small red pepper
1 small yellow pepper
1/2 large green pepper
1/2 large yellow onion
3 small cloves of garlic
italian seasoning (about 5 or 6 shakes of the container)
Pepper (to taste)
Olive Oil
Directions
I cut the sausage into pieces then browned it up in a skillet with a little bit of olive oil
When the sausage was just about cooked I threw in the peppers, onions, garlic, pepper, and italian seasoning.
I put the lid on and let it cook down for about 20 minutes
I served it in a hallowed out roll with an ice cold beer to drink.
My sausage and pepper sandwhich (Sean took the picture for me cause he couldn
He loved it and was very surpised that this was his dinner since he thought it was meatball sandwiches
Sausage and Peppers
I used about 6 piece of sweet italian sausage
1 small red pepper
1 small yellow pepper
1/2 large green pepper
1/2 large yellow onion
3 small cloves of garlic
italian seasoning (about 5 or 6 shakes of the container)
Pepper (to taste)
Olive Oil
Directions
I cut the sausage into pieces then browned it up in a skillet with a little bit of olive oil
When the sausage was just about cooked I threw in the peppers, onions, garlic, pepper, and italian seasoning.
I put the lid on and let it cook down for about 20 minutes
I served it in a hallowed out roll with an ice cold beer to drink.
My sausage and pepper sandwhich (Sean took the picture for me cause he couldn
He loved it and was very surpised that this was his dinner since he thought it was meatball sandwiches
Spicy Garlic Lime Chicken
got this recipe from MaryEllen's Blog. It was soo good. I know that because my husband actually ate seconds. The stuff he doesn't like he barely finishes his first plate.
Ingredients 1/4 c tequila
3-4 boneless chicken breasts, pounded out just a bit
Spices: Kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme, dried parsley, dried cilantro, paprika
4 garlic cloves, chopped
1 14.5 can low sodium chicken broth
Juice from 1 lime (next time I'll use more)
Handful of chopped fresh parsley
1 tbsp butter
Olive oil
Directions
Coat chicken in the dry spices - I simply shook the spices right onto the chicken from the spice jars and then rubbed them all in. I don't measure, but it was probably about 3 shakes from each bottle per side of chicken.
Heat about 1 tbsp olive oil in a pan.
Add chicken and cook on medium high heat for about 4-5 minutes per side. The chicken will turn a beautiful golden brown color. If the chicken is not cooked all the way through, lower your heat and continue to cook, or transfer it to the oven to finish (covered).
Remove chicken from the pan and add another tbsp of olive oil.
Add garlic, saute
Deglaze pan with the tequila.
Add chicken broth and lime juice; bring to a boil.
Add parsley.
Whisk in butter to thicken the sauce up a bit
Serve chicken over pasta; top with the sauce.
The only thing I changed was I added some romano cheese to the sauce right before pouring it over the chicken (maybe 1/4 cup) Then I topped the chicken with a little more cheese.
Source: http://mecookingcreations.blogspot.com/
Ingredients 1/4 c tequila
3-4 boneless chicken breasts, pounded out just a bit
Spices: Kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme, dried parsley, dried cilantro, paprika
4 garlic cloves, chopped
1 14.5 can low sodium chicken broth
Juice from 1 lime (next time I'll use more)
Handful of chopped fresh parsley
1 tbsp butter
Olive oil
Directions
Coat chicken in the dry spices - I simply shook the spices right onto the chicken from the spice jars and then rubbed them all in. I don't measure, but it was probably about 3 shakes from each bottle per side of chicken.
Heat about 1 tbsp olive oil in a pan.
Add chicken and cook on medium high heat for about 4-5 minutes per side. The chicken will turn a beautiful golden brown color. If the chicken is not cooked all the way through, lower your heat and continue to cook, or transfer it to the oven to finish (covered).
Remove chicken from the pan and add another tbsp of olive oil.
Add garlic, saute
Deglaze pan with the tequila.
Add chicken broth and lime juice; bring to a boil.
Add parsley.
Whisk in butter to thicken the sauce up a bit
Serve chicken over pasta; top with the sauce.
The only thing I changed was I added some romano cheese to the sauce right before pouring it over the chicken (maybe 1/4 cup) Then I topped the chicken with a little more cheese.
Source: http://mecookingcreations.blogspot.com/
Reese Cookies
My second and last batch of cookies for the day came from a talk last night about Reese's Cups. Both DH and I love them as well as my two SIL's. So I decided to try and make a cookie that taste like them.
Ingredients:
2 cups all purpose flour
3/4 cups Hersey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks of butter. softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 - 10 oz bag of reese's peanut butter chips
1/2 cup of m&m's ( threw them in since I had some left)
Directions
Heat oven to 350 degrees
Stir together flor, cocoa, baking soda, and salt. Beat butter and sugar with a mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips and M&M's.
Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9 minutes. Cool for 2 minutes on baking sheet then remove and finish cooling on cooking rack.
They smelled awesome!
Source :the Reese's Peanut Butter Chips Bag.
Ingredients:
2 cups all purpose flour
3/4 cups Hersey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks of butter. softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 - 10 oz bag of reese's peanut butter chips
1/2 cup of m&m's ( threw them in since I had some left)
Directions
Heat oven to 350 degrees
Stir together flor, cocoa, baking soda, and salt. Beat butter and sugar with a mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips and M&M's.
Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9 minutes. Cool for 2 minutes on baking sheet then remove and finish cooling on cooking rack.
They smelled awesome!
Source :the Reese's Peanut Butter Chips Bag.
M&M and Mini-Kiss Cookies
I decided to make my husband some cookies as well. He loves M&M's and Chocolate Chip Cookies so I took the toll house recipe and just add M&M's. These are my favorite cookies.
M&M and Mini-Kiss Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup m&m's
1 cup mini-hersey kisses
Directions:
Preheat oven to 375 degrees
Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in M&M's and mini-kisses.
Drop by rounded tablesppon onto baking sheets
Bake for 9 to 11 minutes. Cool on sheet for two minutes then finish cooling on baking racks.
Now I just have to wait for the husband to get home to try them out.
Source: Toll House verybestbaking.com
M&M and Mini-Kiss Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup m&m's
1 cup mini-hersey kisses
Directions:
Preheat oven to 375 degrees
Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in M&M's and mini-kisses.
Drop by rounded tablesppon onto baking sheets
Bake for 9 to 11 minutes. Cool on sheet for two minutes then finish cooling on baking racks.
Now I just have to wait for the husband to get home to try them out.
Source: Toll House verybestbaking.com
Peanut Butter Doggie Bones
Back when I had my beloved Pit Bull I made him these treats and he loved them.
Peanut Butter Doggie Bones
INGREDIENTS:
2 CUPS WHOLE-WHEAT FLOUR
1 TABLESPOON BAKING POWDER
1 CUP NATURAL PEANUT BUTTER ( I USED ABOUT A CUP AND A HALF)
1 CUP OF LOW-FAT MILK (I ONLY HAD WHOLE MILK SO I USED THAT INSTEAD)
DIRECTIONS:
PREHEAT OVEN TO 375 DEGREES
IN A BOWL COMBINE FLOUR AND BAKING POWDER. IN ANOTHER BOWL MIX PEANUT BUTTER AND MILK.
ADD WET MIXTURE TO THE DRY MIX AND MIX WELL.
TURN OUT DOUGH ON A LIGHTLY FLOURED SURFACE AND KNEAD. ROLL OUT TO 1/4 INCH THICKNESS AND CUT OUT SHAPES. PLACE ON A GREASED BAKING SHEET AND BAKE FOR 20 MINUTES OR UNTIL LIGHTLY BROWN.
COOL ON A RACK AND STORE IN AN AIR-TIGHT CONTAINER.
Kodie Approved
Peanut Butter Doggie Bones
INGREDIENTS:
2 CUPS WHOLE-WHEAT FLOUR
1 TABLESPOON BAKING POWDER
1 CUP NATURAL PEANUT BUTTER ( I USED ABOUT A CUP AND A HALF)
1 CUP OF LOW-FAT MILK (I ONLY HAD WHOLE MILK SO I USED THAT INSTEAD)
DIRECTIONS:
PREHEAT OVEN TO 375 DEGREES
IN A BOWL COMBINE FLOUR AND BAKING POWDER. IN ANOTHER BOWL MIX PEANUT BUTTER AND MILK.
ADD WET MIXTURE TO THE DRY MIX AND MIX WELL.
TURN OUT DOUGH ON A LIGHTLY FLOURED SURFACE AND KNEAD. ROLL OUT TO 1/4 INCH THICKNESS AND CUT OUT SHAPES. PLACE ON A GREASED BAKING SHEET AND BAKE FOR 20 MINUTES OR UNTIL LIGHTLY BROWN.
COOL ON A RACK AND STORE IN AN AIR-TIGHT CONTAINER.
Kodie Approved
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