Whenever I see peanut butter in a recipe that is for a main dish, I automatically think yuck. I gave this a try and it was yummy. It had a nice creamy flavor and I didn't notice the peanut butter so much. Give it a try, it is good. I had it with fettuccine noodles, chicken, yellow squash, zucchini, broccoli and carrots.
Peanut Sauce
In a food processor combine 2 tbsp peanut butter, 1/4 cup canola oil, 2-4 cloves of garlic (depending on taste), approx. 1/8 cup rice vinegar, 1 tbsp teriyaki sauce, 1 tsp spicy mustard, 1/4-1/2 tsp of red curry paste. Mix. If the sauce seems to thick add 1-2 tbsp of water.
Enjoy the sauce mixed with chicken & rice or a mixture of pasta, chicken and veggies.
Friday, February 29, 2008
Haystacks
Have you ever made "Hawaiian" haystacks? They're great for feeding large groups of people. Here's what you do.
1) Make a big pot of simple rice (brown or white).
2) Make a creamy sauce in the crock pot. Use a couple of shredded cooked chicken breasts, a carton of sour cream, a can or two of cream of chicken soup, and two cups of shredded cheese. If your chicken is already cooked you can expect the whole mixture to cook and become creamy in just a couple of hours. You could also add milk or chicken broth to thin it, or cream cheese to thicken it up a little. Whatever you like.
3) Put out bowls of toppings like: chopped celery, diced tomatoes, canned pineapple chunks, shredded coconut, sliced almonds, chow mein noodles, shredded cheese, anything else that you think sounds good.
Then just put everything on the table and let your guests make piles on their plates! Rice, then sauce, then any of the toppings that appeal to them. It's super-yummy and very easy to make large amounts.
1) Make a big pot of simple rice (brown or white).
2) Make a creamy sauce in the crock pot. Use a couple of shredded cooked chicken breasts, a carton of sour cream, a can or two of cream of chicken soup, and two cups of shredded cheese. If your chicken is already cooked you can expect the whole mixture to cook and become creamy in just a couple of hours. You could also add milk or chicken broth to thin it, or cream cheese to thicken it up a little. Whatever you like.
3) Put out bowls of toppings like: chopped celery, diced tomatoes, canned pineapple chunks, shredded coconut, sliced almonds, chow mein noodles, shredded cheese, anything else that you think sounds good.
Then just put everything on the table and let your guests make piles on their plates! Rice, then sauce, then any of the toppings that appeal to them. It's super-yummy and very easy to make large amounts.
"Upside Down Pizza
The recipe itself calls for sausage and mushrooms; I made it with green peppers, broccoli, mushrooms, and diced tomatoes instead, and it turned out as a great vegetarian version of this recipe! I imagine you could make the "toppings" out of any ingredients that you like on pizza...
Upside-Down Sausage and Mushroom Pizza
Recipe courtesy Robin Miller 2007
2 teaspoons olive oil
1 pound sweet or hot turkey sausage, casing removed
1 cup onion, sliced
8 ounces mushrooms, sliced
2 cups pasta sauce
1/2 cup black olives, sliced
16 ounces mozzarella cheese, shredded
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup Parmesan, grated
Preheat oven to 400 degrees F.
Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.
In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.
Upside-Down Sausage and Mushroom Pizza
Recipe courtesy Robin Miller 2007
2 teaspoons olive oil
1 pound sweet or hot turkey sausage, casing removed
1 cup onion, sliced
8 ounces mushrooms, sliced
2 cups pasta sauce
1/2 cup black olives, sliced
16 ounces mozzarella cheese, shredded
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup Parmesan, grated
Preheat oven to 400 degrees F.
Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.
In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.
Must try these Apple Dumplings!!
Okay, so Pioneer Woman did it again. You all MUST try these Apple Dumplings. Okay, unless you're on a diet or have sworn off sugar (ahem, ahem). They are super easy, made with ingredients you may just have around, and they are A-MAZ-ING! Don't be scared by the Mountain Dew--they're yummy!!
Thursday, February 28, 2008
Grilled Bruschetta Chicken
I love easy recipes that also look fancy and taste really good which is why I love the Kraft Foods website. This recipe is one of our favorites that we have found on there and we've adapted it slightly to make indoors on our griddle (for when it's 30 degrees outside).
Grilled Bruschetta Chicken
Grilled Bruschetta Chicken
1/4 cup Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup mozzarella cheese (we usually just use colby-jack and it tastes great)
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).
Wednesday, February 27, 2008
P-Dub's Cinnamon Rolls
You can see her version (with pics) here, although I typed it up for my family and thought I'd put it here too. They are amazing and while labor-intensive, really easy.
Ingredients:
4.5 c. milk, separated into 4 cups and 1/2 cup
1 c. vegetable oil
2 c. sugar
2 pkg. active dry yeast
9 c. flour
1 heaping tsp baking powder
1 scant tsp baking soda
1 heaping tablespoon salt
2 c. melted butter
lots of cinnamon
1 bag powdered sugar
2 tsp maple flavoring
1 tsp vanilla
Directions:
Mix 4 cups of whole milk, 1 cup of vegetable oil, and 1 cup of the sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy.
Then add 8 (not nine) cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
Now add 1 more cup of flour, baking powder, baking soda, and salt. Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary.
Then roll the cinnamon rolls. Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.
Now drizzle 1 cup melted butter over the dough. Don’t be shy; lay it on thick!
Now sprinkle 1 cup of sugar over the butter, followed by a very generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter/sugar/cinnamon mixture may ooze out toward the end, but that’s no big deal. Pinch the seam to the roll to seal it.
Spread about 1 tablespoon of melted butter in each of seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough.
Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.
While the rolls are in the oven, make the maple frosting. To a mixing bowl, add the powdered sugar, maple flavoring, vanilla, 1/2 cup milk, and the rest of the melted butter (about 1/4 -1/2 cup). Stir it up. It should be thick but pourable. Taste and adjust as needed.
Generously drizzle frosting over warm rolls after you pull them out of the oven. Drown 'em.
Ingredients:
4.5 c. milk, separated into 4 cups and 1/2 cup
1 c. vegetable oil
2 c. sugar
2 pkg. active dry yeast
9 c. flour
1 heaping tsp baking powder
1 scant tsp baking soda
1 heaping tablespoon salt
2 c. melted butter
lots of cinnamon
1 bag powdered sugar
2 tsp maple flavoring
1 tsp vanilla
Directions:
Mix 4 cups of whole milk, 1 cup of vegetable oil, and 1 cup of the sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy.
Then add 8 (not nine) cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
Now add 1 more cup of flour, baking powder, baking soda, and salt. Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary.
Then roll the cinnamon rolls. Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.
Now drizzle 1 cup melted butter over the dough. Don’t be shy; lay it on thick!
Now sprinkle 1 cup of sugar over the butter, followed by a very generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter/sugar/cinnamon mixture may ooze out toward the end, but that’s no big deal. Pinch the seam to the roll to seal it.
Spread about 1 tablespoon of melted butter in each of seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough.
Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.
While the rolls are in the oven, make the maple frosting. To a mixing bowl, add the powdered sugar, maple flavoring, vanilla, 1/2 cup milk, and the rest of the melted butter (about 1/4 -1/2 cup). Stir it up. It should be thick but pourable. Taste and adjust as needed.
Generously drizzle frosting over warm rolls after you pull them out of the oven. Drown 'em.
Monday, February 25, 2008
Oven Roasted Red Potatoes and Asparagus
This recipe is a tweaked version from allrecipes.com
Ingredients:
- 6 red potatoes, cut into 2 inch chunks
- 1 bunch fresh asparagus, trimmed
- 2 tbsp extra virgin olive oil
- 2 tsp garlic powder
- ½ -1 tsp rosemary
- ½ - 1 tsp thyme
- 1 1/2 tsp salt
- pepper (which I forgot, but it was still so good)
Directions:
1. Preheat oven to 425 degrees.
2. In a 9x13 baking dish toss potatoes with 1 tbsp olive oil, garlic, rosemary, thyme, 1 tsp salt. Cover with aluminum foil. Bake 30 minutes in oven.
3. Put the asparagus on top of the potatoes. Drizzle remaining olive oil and sprinkle remaining salt over asparagus. Replace foil and bake 7 more minutes.
4. Take off the foil and bake 5 more minutes. Pepper to taste (if you want). We ate it with grilled chicken. It was delicious. I'm sure it would be great with another vegetable if you don't like asparagus.
Ingredients:
- 6 red potatoes, cut into 2 inch chunks
- 1 bunch fresh asparagus, trimmed
- 2 tbsp extra virgin olive oil
- 2 tsp garlic powder
- ½ -1 tsp rosemary
- ½ - 1 tsp thyme
- 1 1/2 tsp salt
- pepper (which I forgot, but it was still so good)
Directions:
1. Preheat oven to 425 degrees.
2. In a 9x13 baking dish toss potatoes with 1 tbsp olive oil, garlic, rosemary, thyme, 1 tsp salt. Cover with aluminum foil. Bake 30 minutes in oven.
3. Put the asparagus on top of the potatoes. Drizzle remaining olive oil and sprinkle remaining salt over asparagus. Replace foil and bake 7 more minutes.
4. Take off the foil and bake 5 more minutes. Pepper to taste (if you want). We ate it with grilled chicken. It was delicious. I'm sure it would be great with another vegetable if you don't like asparagus.
Sunday, February 24, 2008
Homework for the week
Here is your homework for this week. Keep track of your meals starting tomorrow morning, that would be monday :). At the end of the week simply post a list of what you ate. I love recipes, but I like ideas of what people are eating too. Thanks.
Sunday, February 17, 2008
Oreo dessert #1,692
I've had many Oreo desserts in my day (gotta love that clever cookie) but I think this one is my favorite.
Bethany's Oreo Dessert
1 package of Oreos, crushed. Save 12 to garnish top of dessert
1 stick butter, melted
1 cup powdered sugar
1 8oz package of cream cheese
a lot of Cool Whip (18 oz, or more if you want)
2 small boxes instant chocolate fudge pudding
3 cups milk
Directions
- Mix crushed Oreos and butter. Press into a 9x13 pan.
- In a bowl mix powdered sugar, cream cheese, and 8-10oz of Cool Whip. Carefully spread evenly over Oreo crust.
- Mix pudding and milk and pour over cream cheese layer.
- Top with 8oz Cool Whip. Refrigerate at least 3 hours before serving.
Bethany's Oreo Dessert
1 package of Oreos, crushed. Save 12 to garnish top of dessert
1 stick butter, melted
1 cup powdered sugar
1 8oz package of cream cheese
a lot of Cool Whip (18 oz, or more if you want)
2 small boxes instant chocolate fudge pudding
3 cups milk
Directions
- Mix crushed Oreos and butter. Press into a 9x13 pan.
- In a bowl mix powdered sugar, cream cheese, and 8-10oz of Cool Whip. Carefully spread evenly over Oreo crust.
- Mix pudding and milk and pour over cream cheese layer.
- Top with 8oz Cool Whip. Refrigerate at least 3 hours before serving.
Saturday, February 16, 2008
Chocolate-Strawberry French Toast
(Food Network Recipe from Ellie Krieger)
3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
Cooking spray
2 teaspoons confectioners' sugar
In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
Cooking spray
2 teaspoons confectioners' sugar
In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
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