Tuesday, March 31, 2009
Cheese Mostaccioli Casserole
1 (16 oz) pkg mostaccioli noodles, cooked and drained
1 can cheddar cheese soup
1 jar spaghetti sauce
1 tsp pepper
1 tsp Italian seasoning
3 cup mozzarella cheese, shredded, divided
Combine noodles, soup, spaghetti sauce, pepper, Italian seasoning and 2 cups mozzarella cheese. Bake at 400 F for 25-30 minutes or until cheese melts and casserole is hot and bubbly.
You can also add: canned mushrooms, diced garlic, canned tomatoes or cooked ground beef or sausage.
Nacho Stuffed Shells
36 jumbo pasta shells (12-ounce package)
3/4 pound extra-lean ground beef
1 (1.25-ounce) package taco seasoning mix
1 cup water
1 (16 oz) refried beans with chilies
1 cup cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-ounce can tomato sauce (a quality sauce makes a difference)
2-ounce can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Optional Garnishes: sour cream, grated cheddar cheese, chopped jalapenos, chopped cilantro, salsa, guacamole
Preheat oven to 350 F. Prepare pasta according to package directions.
While pasta is cooking, saute the beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in the beans and cheese. Cook until smooth and well mixed.
When the pasta is done, drain well. Fill the shells with beef mixture (1 to 2 tablespoons per shell). Combine the picante sauce and tomato sauce in sauce pan. Cook until heated, stirring occasionally.
Spread 1/2 cup of the tomato sauce over the bootom of a 9" x 13" baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions.
Cover and let stand 5 minutes before serving. Serve immediately. Garnish as desired.
Monday, March 30, 2009
Unfortunately, I forgot to take a picture of what I created for this swap.
I also received a postcard from Cat from Canada, which had a Spring Haiku on it. I thought the presentation was very nice.
tender goldgreen shoots
shoving lustily skyward
secret no longer
Sunday, March 29, 2009
Saturday, March 28, 2009
1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar
In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.
Friday, March 27, 2009
Today, I received a package from Karen C in Utah, for the Chopsticks Swap 2. She sent six sets of chopsticks and several types of candies. What a nice surprise!
I also have a weekend-from-hell planned. Tomorrow, early, Tom plans on getting us up and doing yard work all day. I am not looking forward to it. Why? Because it's raining now, and it's supposed to rain all weekend. Then, I have to get up early on Sunday morning because I'm scheduled to work the all new breakfast buffet at Tidewater. What truly sucks is that I'm scheduled to work 7-3, so I have to go straight into the lunch shift after breakfast. And since it'll only be the second day that the Tidewater has offered the breakfast buffet, I'm not anticipating it to be a big money day. And I found out tonight that I'm scheduled to do it next weekend, too. I can't even get to my regular job at 7, so how hard is it going to be to get to Tidewater at 7, when I have so little incentive. And after working myself to death in the yard all day the day before? Can you see why I'm not exactly looking forward to it? I'll stop bitching now, I'm just going to suck it up, and grin and bear it.
Thursday, March 26, 2009
Diane’s Sugared Peanuts
4 cup raw shelled peanuts with skins on
2 cup sugar
1 cup water
Preheat oven to 300 degrees F.
In a medium size pot over medium heat, combine the sugar and water and dissolve. Add the peanuts and continue cooking, stirring frequently until peanuts are completely sugar coated and there is no syrup left. Pour mixture onto an ungreased cookie sheet, spreading and separating the peanuts as much as possible. Bake until the peanuts are golden, about 12 to 15 minutes, stirring at 5 minute intervals.
Everything Spiced Nuts
1 cup blanched whole almonds
1 cup whole hazelnuts
2 Tbsp butter
1 Tbsp grill seasoning
1 tsp garlic powder
1 ½ tsp ground cumin
1 Tbsp hot sauce
1 cup smoked almonds
1 tsp poppy seeds
1 Tbsp sesame seeds
Pre-heat oven to 400 degrees. Roast the peeled almonds and hazelnuts for 7-8 minutes; your nose will when they are done.
Melt butter in large skillet over low heat and add the grill seasoning, garlic, cumin, and hot sauce. Add roasted nuts and smoked almonds. Toss to coat in butter mixture. Sprinkle poppy seeds and sesame seeds over the nuts. Transfer to bowl and serve warm.
Sun-Dried Tomato Walnut Pesto
1 ½ oz sun-dried tomato halves
2 cups boiling water
1 ½ cups loosely packed basil leaves, coarsely chopped
½ cup walnut pieces, toasted
2 tsp red wine vinegar
1 garlic clove, peeled & chopped
Freshly ground black pepper
5 Tbs olive oil
2 tsp balsamic vinegar
½ tsp Italian red chili paste (optional)
1/8 tsp salt
In medium heat proof bowl combine tomatoes and water. Let stand until tomatoes are plump and tender, about 15 minutes. Reserve 3 Tbs of the soaking water, then drain and coarsely chop the tomatoes. In a food processor combine all ingredients. Process in short pulses of power until mixture is evenly chopped, but chunky. Cover & refrigerate up to 3 days. Use at room temp.
Wednesday, March 25, 2009
Cranberry Party Punch
3 (12 oz) cans frozen lemonade, thawed and diluted
1 qt cranberry juice
1 cup frozen orange juice, thawed and undiluted
1 (28 oz) bottle ginger ale, chilled
1 orange, thinly sliced
Combine lemonade and juices and chill. Add ginger ale just before serving. Garnish with orange slices. Makes 1 ½ gallons.
2 pints strawberries, hulled
3 cup sugar
1 48 ounce can pineapple juice
2 6 ounce cans frozen lemonade concentrate, thawed
2 6 ounce cans frozen orange juice concentrate, thawed
1 liter bottle lemon-lime soda
3 cup water
Combine the orange juice, lemonade and pineapple juice and stir well.
Bring 3 cup water and sugar to a boil in a heavy sauce pan and boil until sugar is dissolved, about 5 minutes. Let cool. Add the syrup to the fruit juices.
Place the whole strawberries into a ruing mold. Pour in enough fruit juice to fill the mold. Freeze. Refrigerate the remaining juice.
When ready to serve, pour the fruit juice into a punch bowl and add the Sprite. Float the strawberry ice ring in the punch.
Spiced Pomegranate Sipper
1 (2 ½ inch long) cinnamon stick
5 whole cloves
5 thin fresh ginger slices
2 (16 oz) bottles refrigerated 100% pomegranate juice
4 cups white grape juice
½ cup pineapple juice
Garnishes: pineapple chunks, orange rind curls
Cook cinnamon stick, cloves, and ginger in dutch oven over medium heat, stirring constantly, 2-3 minutes or until cinnamon is fragrant.
Gradually stir in juices, bring to a boil over medium-high heat; reduce heat to medium-low and simmer 15 minutes. Pour mixture through a wire mesh strainer into a heat-proof pitcher; discard solids. Serve warm.
Tipsy version: Stir in 1 ¼ cups almond liquor just before serving.
Cold version: Prepare as directed. Let stand 30 minutes. Cover and chill 2 hours. Keeps in refrigerator up to 2 days.
Fizzy version: Prepare cold version and stir in 1 (33.8 oz) bottle ginger ale just before serving.
Tuesday, March 24, 2009
Monday, March 23, 2009
12 Jumbo Shrimp
5 Tbsp olive oil
2 Tbsp chopped garlic
5 Tbsp butter
½ cup white wine
2 Tbsp parsley
Juice from 1 lemon
Lemon slice for garnish
Salt and pepper to taste
Heat oil in pan, add garlic and shrimp. Cook until shrimp are pink. Add butter, wine, and lemon juice. Cook until shrimp are firm. Add salt and pepper to taste. Serve with pasta or rice. Add lemon slices to garnish.
Sunday, March 22, 2009
Saturday, March 21, 2009
After getting home and writing yesterday's blog entry, I went to bed, only to get up around 8 to take pictures of items for Wanda's and my new Etsy shop, Ostentation. It's the super secret project that we've been working on. Wanda already has a shop, The Rat's Pajamas, but she sells supplies and vintage items there. Our collective shop is for handmade items. Then I had to edit the photos, and figure out how to post the items. It seemed pretty simple, but it took time to learn. I finished up around 11, and luckily, Tom was tired, too, so we took a two hour power nap.
After the nap, and a quick lunch, it was on to yard work. We finished transplanting the bushes from the front bed. These we just moved around to in front of the garage windows. Then we shoveled up all of the old mulch that was in the bed. We finished up around 7:30, and boy, was I cold and sore!
On a final note, I received mail from one of my Spring Haiku partners. Nathalie M from California sent two haikus, presented as ATCs.
Waiting for Spring
In my breast, my heart
Trembles at the thought of spring;
Small buds awaken.
Blustery cold wind
Blowing billowing storm clouds
Knife cutting through me
Friday, March 20, 2009
• Open your photo folder on your computer
• Open the 6th folder of photos
• Select the 6th picture
• Post the picture on your blog with a description
• Invite six friends to join the challenge
• Link your six friends to your blog post
Thursday, March 19, 2009
Cereal Corn Snack
3 cups crispy corn puffed cereal
6 cups popcorn, popped
1/4 cup butter, melted
1/4 tsp garlic salt
1/4 tsp onion salt
2 c shoestring potatoes
1 cup french fried onions
1/8 tsp salt
Heat oven to 350 F. Mix cereal, popcorn, butter, garlic & onion salts, in an ungreased 9x13 pan. Bake 5 mins. Stir in shoestring potatoes & french-fried onions. Bake 5 minutes more. Sprinkle with salt. Cool on paper towels.
1/2 cup cream cheese, softened
1/2 cup peanut butter
2 Tbsp powdered sugar
2 Tbsp milk
Mix all together until well blended. Serve with graham crackers and apple slices.
French Toast with Bananas and Walnuts
1/4 cup milk
4 very ripe bananas
1/4 cup walnuts, coarsley chopped
1/8 teaspoon nutmeg, freshly grated
8 slices egg bread
4 tablespoons butter
confectioner's sugar, for dusting
Honey, Maple Syrup, or Jam (use preferred topping)
In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg.
Spread the banana mixture over the half of the bread slices, leaving a 1/4 inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal.
Place 2 sandwiches in the egg mixture and press down gently. Turn over and let soak for a moment until evenly saturated on both sides. Repeat with the other 2 remaining sandwiches.
In a frying pan or on a griddle, melt 2 tablespoons of butter over medium heat. Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes. Add the remaining butter, flip the sandwiches with a spatula and fry until golden brown.
To serve place the toast on plates and dust with confectioners sugar. Serve with honey, maple syrup, or jam.
Wednesday, March 18, 2009
Cinnamon Bun Coffee Cake
1 jar (5 oz) walnuts in syrup
4 Tbs butter, at room temperature
1/2 cup chopped pecans
2 Tbs granulated sugar
1 tsp ground cinnamon
1 tube (11 oz) crusty French loaf dough, such as Pillsbury's
1/2 cup dried fruit bits
1/3 cup confectioners' sugar
Candied violets, optional
* Preheat oven to 350 F. Coat 8" round cake pan with cooking spray. Drain walnuts, reserving syrup. Chop walnuts; reserve. Combine syrup and 2 Tbs butter; spoon into pan. Sprinkle with reserved walnuts and pecans.
* Combine sugar and cinnamon. Unroll dough; spread with remaining 2 Tbs butter. Sprinkle with cinnamon sugar, then fruit bits. Starting from one long side, roll up jellyroll style. Cut crosswise into 8 pieces. Arrange pieces, cut side down, in pan, pressing down lightly.
* Bake until golden, 25 minutes. Let stand 10 minutes. Invert onto serving plate. Mix confectioners' sugar and 1 tsp water; drizzle over buns. If desired, garnish with violets.
Syd Zoss' Orange Juice Crust Pecan Pies
3 cups all purpose flour, more for rolling
1/4 tsp salt
3/4 cup shortening, preferably Crisco
1/3 cup orange juice
2 cups granulated sugar
2 cups Karo light or dark corn syrup
4 Tbsp unsalted butter, melted
2 tsp pure vanilla extract
5 cups pecans
Preheat oven to 350 degrees. Pulse flour and salt in the bowl of food processor fitted with blade attachment. Add shortening and pulse until mixture resembles coarse meal. Add the orange juice and pulse until dough combines and starts to pull away from sides of bowl. Divide dough in 1/2 and pat each half into a disc. Wrap in plastic wrap and refrigerate to rest and chill, about 15 minutes. Once the dough is chilled, working with one disc at a time, place dough between 2 sheets of waxed paper; roll out until about 1/8 inch thick. Transfer dough to pie pan and repeat with remaining disc. Set aside.
Beat eggs slightly with fork in medium bowl. Add sugar, syrup, butter, and vanilla; stir until blended. Stir in pecans. Pour pecan filling into prepared pie crusts. Bake until set, 55-60 minutes. Remove to rack to cool.
Tuesday, March 17, 2009
This is my first attempt at posting a video. Dad sent it to me, and I thought it was just too cute, and had to share it. Have a happy St. Patrick's Day!
Today at lunch time, Amy and I went out to McDonald's, but on the way, we stopped by the side of the road where she had seen a little field of flowers. She said that she thought I might like to take some pictures of them. So I did. I think the pictures turned out okay, but at least it was fun.
Monday, March 16, 2009
Margarita Pork Tenderloin
3 garlic cloves, minced
1 green onion, minced
1/2 jalapeno pepper, minced
3 Tbsp fresh cilantro, chopped
2 Tbsp fresh lime juice
2 Tbsp Tequila
1 Tbsp fresh orange juice
1 tsp salt
1 tsp cumin
1/2 tsp chili powder
2 lb pork tenderloin
Combine 1st 10 ingredients in a Ziploc bag. Cut tenderloin into 1 inch thick slices. Marinate for 1-2 hours.
Grill 3-4 minutes until done on each side.
I usually don't slice the tenderloin. I marinate it longer and grill it whole. I also add more jalapeno, because I like spicy food.
This is also good using chicken.
Sunday, March 15, 2009
On the other hand, I got to see some old band members that I hadn't seen in a while. Kayla (who was my flute buddy through the end of last season), Eddie (Kayla's boyfriend and former member of the equipment crew), and Barbie (Eddie's sister and former clarinet player) were all there to say hello. Patrick, who used to be a member of the equipment crew, was also there.
The rest of the parade was uneventful. We played the Raven's Fight Song and Danny Boy while marching down the parade route, and at the second reviewing stand performed both the Irish and United States National Anthems.
After getting home, fixing dinner, and watching a little television, I completed my day by working on some crafty projects. I hope I can finish them on time.
Saturday, March 14, 2009
Despite the weather conditions, we accomplished a lot. Tom started by digging holes for bushes to be transplanted into while I took the sod and knocked the topsoil off of it. Then, I went to work trying to get all of the weeds out of the bed in the front of the house while Tom dug up the first bush. What a nightmare! The bush felt like it weighed a ton, and we had to use the lawn tractor to pull the bush to it's new location. After planting the first bush at the corner of the house, I went back to weeding, while Tom deepened the other holes. We transplanted five azalea plants by the time it started to mist, then came back to the front to remove the landscaping paper that Tom had put down in that bed many years ago. That, in itself was an accomplishment, since roots from some of the bushes had grown into the paper, and the bushes had grown around it in some areas.
Bush Transplanted at Corner
Later, after a nice, hot shower and dinner, I worked on my Spring Haiku Swap project. I had come up with the haiku a couple of weeks ago, but put it on ATC's tonight. Without further ado, here is my Spring Haiku:
Flying through the sky
Birds chirping their lovely song
Spring is in the air.
Friday, March 13, 2009
Buffalo Chicken Sandwiches
1 tablespoon margarine or butter, melted
1 tablespoon hot pepper sauce
4 frozen breaded chicken patties
4 leaves leaf lettuce
4 sandwich buns, split
4 tablespoons purchased blue cheese salad dressing
1. Heat oven to 400 F. In small cup, combine margarine and hot pepper sauce; mix well. Brush margarine mixture over chicken patties; place on ungreased cookie sheet.
2. Bake at 400 F for 12 to 15 minutes or until thoroughly heated.
3. Place lettuce on bottom halves of buns. Top each with chicken patty and blue cheese dressing. Cover with top halves of buns. If desired, serve with celery sticks.
Orange Chicken Stir Fry
2 Tbs oil
4 boneless, skinless chicken breasts, cut into thin strips
1/2 tsp salt
1/8 tsp pepper
1 c orange juice
2 T honey
1 T cornstarch
2 cups frozen baby peas, thawed
1/2 cup cashew pieces
Heat oil in a heavy skillet or wok. Add chicken, salt and pepper. Stir fry until chicken is cooked, 3-4 minutes. Combine OJ, honey and corn starch in small bowl. Add to chicken in pan along with peas. Stir-fry until sauce thickens. Stir in cashew pieces. Serve over hot rice or noodles.
Tortellini Vegetable Soup
Bring 5 cups chicken broth and 3 cups water to a boil. Add 1 bag (16 oz) frozen vegetable mix (broccoli, green beans, pearl onions, and red peppers) and 1 bag (10 oz) frozen cheese tortellini. Gently boil for 9 minutes, or until tortellini are firm but tender. Serve with Parmesan cheese and bread sticks. Serves 4.
Thursday, March 12, 2009
Wednesday, March 11, 2009
Tuesday, March 10, 2009
Banana Parfait Dessert
1 jar caramel ice cream topping
2 Tbsp rum, or 1 tsp vanilla or rum flavoring & 1 T water
1/4 tsp ground cinnamon
4 med bananas, ripe, but firm
Vanilla or butter pecan ice cream
In large skillet, over medium-low heat, combine topping, rum (or flavoring) and cinnamon. Cut bananas in half lengthwise, then cut in half crosswaise. Add the bananas into the caramel mixture, heat through. Spoon bananas into dessert dishes, top each with a generous scoop of ice cream. Spoon warm sauce over ice cream. Enjoy!
Easy Homemade Oreo Ice Cream
3 egg yolks
1 14-ounce can condensed milk
4 teaspoon vanilla extract
1 cup Oreo cookies, coarsely crushed
2 cup heavy cream, whipped
In a large bowl, beat egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9x5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
To serve, scoop ice cream from pan or cut into slices.
Spiked Strawberry Lime Ice Cream Pie
4 cups pretzel twists
1/2 cup butter, melted
2 Tbsp granulated sugar
1 1/2 gallon strawberry ice cream
16 oz fresh strawberries
1/2 cup powdered sugar
1 6 oz can frozen limeade concentrate, partially thawed
1/2 cup tequila
1/2 cup orange liquor (Triple Sec)
Process 1st 3 ingredients in food processor, until pretzels are finely crushed. Press firmly into bottom of lightly greased 10 inch spring form pan. Bake at 350 degrees for 10 minutes; cool.
Let ice cream stand out for 20 minutes. Process strawberries and sugar in food processor until pureed.
Place ice cream in large bowl and fold in strawberries, limeade, tequila, and orange liquor until well blended; Spoon mixture into prepared crust. Freeze 3 hours until firm.
Let stand at room temp 10 minutes before slicing.
* May omit tequila and triple sec and add 6 ounce can frozen ornge juice concentrate for non-alcoholic version.
Monday, March 9, 2009
Sunday, March 8, 2009
1 cup sugar
6 Tbsp flour
2 cups sharp cheddar cheese
2 20 oz cans pineapple chunks, drained (reserve 6 Tbsp of juice)
1 cup Ritz cracker crumbs (about 1 1/2 sleeves)
1 stick butter, melted
Pre-heat oven to 350 degrees. In a large bowl mix sugar, flour, and cheese; Add pineapple and combine. Place in 2 qt casserole dish. Mix butter and cracker crumbs; spread on top. Bake 25-30 minutes.
This might sound strange but tastes wonderful! We have this quite often.
Saturday, March 7, 2009
Today, Tom and I worked in the yard. We interspersed the work with visiting with "the kids," and they left before 3 pm, to meet some friends in Baltimore. Tom and I continued our work, and as pictured below, we cleared the sod away from a certain section near the driveway, and dumped it in the treeline. We also marked and dug out sod for where we want to replant the bushes from the front of the house. Last of all, I climbed up the tall ladder, so that Tom (with his fear of heights) wouldn't have to, and dislodged the hornet's nest that had appeared under the front eaves. That was cool. The outer surface was like layers of paper, with different colored striations, and the inside was like a honeycomb. Afterwards, I ran to Wal-Mart for a few things, then made fried rice for dinner. Overall, it was a very productive day!
Friday, March 6, 2009
Thursday, March 5, 2009
1. Received in a swap - Shrimp Scampi
2. Contains ice cream - Spiked Strawberry Lime Ice Cream Pie
3. Cooks in less tham 20 minutes - Tortellini Vegetable Soup
4. Contains some type of alcohol - Margarita Pork Tenderloin
5. Found in a newspaper - Syd Zoss' Orange Juice Crust Pecan Pies
6. Children would enjoy - Elephant Dip
7. Is for drink or punch - Spiced Pomegranate Sipper
8. Contains nuts - Everything Spiced Nuts
9. Found on the Internet - Cornucopia Salad
10. Is for a main dish - Nacho Stuffed Shells
11. Contains beef - Chili Pie
12. Is a tried and true family recipe - Pineapple Casserole
13. Contains seafood - Mussels Marinara
14. Found or bought at garage sale or thrift shop - Butterfinger Ice Cream
15. Contains green beans - Beef with Garlic Potatoes
Wednesday, March 4, 2009
On a happier note, I received the second of four sets of recipes in the Foods Around the World recipe swap from Susan D in Wisconsin.
Asian Zing Shrimp
1/2 cup sweet chili sauce
1/8 cup low sodium soy sauce
1 teaspoon crushed ginger
1 garlic clove, crushed or minced
1/4 teaspoon crushed red pepper flakes
1 lb Extra Large Shrimp (26/30) - shelled/deveined
1 cup cooked rice
Mix first 5 ingredients together in a sauce pan and simmer. Saute shrimp until just pink then toss in sauce. Serve shrimp/sauce over rice with a salad on the side. Easy and Quick!
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 clove garlic, minced
2 Serrano chilies, sliced
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
Chinese Chicken Salad
2 pounds chicken thighs
1 cup chopped celery (2 stalks)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/2 cup bottled hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons grated fresh ginger
1 tablespoon dry sherry
2 teaspoons Asian chili sauce
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
8 cups shredded romaine lettuce
1 cup shredded carrot (2 medium)
1/2 cup unsalted dry-roasted cashews (optional)
2 tablespoons snipped fresh cilantro
Sprinkle chicken with pepper. Place chicken in a 3 to 4 quart slow cooker. Add celery, onion, and garlic. In a small bowl combine hoisin sauce, soy sauce, ginger, sherry, chili sauce, and sesame oil. Stir into mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Using a slotted spoon, transfer chicken to a cutting board, reserving 1/2 cup of the cooking liquid. When chicken is cool enough to handle, remove chicken from bones. Discard bones. Shred chicken by pulling two forks through it in opposite directions.
For dressing, in a screw-top jar combine the reserved 1/2 cup cooking liquid and the rice vinegar. Cover and shake until combined; set aside.
In a large salad bowl combine chicken, romaine, carrot, cashews (if desired), and cilantro. Before serving, shake dressing and drizzle over salad. Toss to coat.
Slow Cooker Italian Chicken
4 chicken legs (about 3 pounds) skin removed
26 ounce jar green and black olive pasta sauce
Cooked pasta of choice
Place chicken and sauce in a 5 to 5 1/2 quart slow cooker. Cook on low heat setting for 6-8 hours. Serve over hot, cooked pasta.
Mediterranean-Style Pot Roast
1 2-3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
1 14 1/2 ounce can diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup sliced pitted ripe olives
1 tablespoon Worcestershire sauce
2 teaspoons dried herbes do Provence, crushed
1 teaspoon coarsely ground black pepper
1/2 cup crumbled feta cheese (2 ounces)
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.
2. Place onion in cooker. Place meat on top of onion. In a medium bowl stir together undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker. Cut meat into 6 serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese. Makes 6 servings.
Tuesday, March 3, 2009
1. Ice Cream Recipe - Banana Parfait Dessert
2. 20 minute recipe - Orange Chicken Stir Fry
3. Kid's Recipe - Cerreal Corn Snack
4. Punch Recipe - Cranberry Party Punch
5. Nut Recipe - Sun-Dried Tomato Walnut Pesto
6. Seafood Recipe - Garlicky Appetizer Shrimp Scampi
7. Beef Recipe - Skillet Beef & Noodles
8. Main Dish - Cheese Mostaccioli Casserole
9. Green Bean Recipe - Sweet & Sour Green Beans
10. Family Recipe - Easy Chicken Noodles & Corn
Monday, March 2, 2009
1. Used with ice cream - Easy Homemade Oreo Ice Cream
2. Cooks in less than 20 minutes - Buffalo Chicken Sandwiches
3. Found in a magazine/newspaper - Cinnamon Bun Coffee Cake
4. Children would enjoy - French Toast with Bananas and Walnuts
5. Is for a drink/punch - Fruit Punch
6. Contains nuts - Diane's Sugared Peanuts
7. Contains beef - Three Meat Pasta
8. Contains green beans - Fancy Green Beans
9. Contains seafood - Shore is Good Seafood Dip
10. Bought at a Thrift Store - "Any Idiot Can Cook with Simple Southern Recipes" (this was an entire book, so I will not post these recipes)
ATC from Debi M