The Pioneer Woman
12 ounces thin noodles, cooked and drained (angel hair, thin spaghetti, or Asian style)
1/4 cup soy sauce
2 tablespoons sugar
3 to 4 cloves garlic
minced2 tablespoons rice vinegar
2 to 3 tablespoons pure sesame oil
1/2 teaspoon hot chile oil -- more to taste (i omitted this)
4 to 5 tablespoons canola oil
2 tablespoons hot water
3 to 4 green onions, sliced thin
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss. Serve in a bowl with chopsticks. Yummy!
*I added grilled chicken to this... it was simply delicious!
Sunday, October 4, 2009
Sunday, May 10, 2009
Honey Dijon Pork Chops
Ingredients:
6 boneless pork chops
1/2 cup honey dijon mustard (or your favorite dijon mustard)
3 Tbsp Worcestershire sauce
1 cup Italian bread crumbs
Method:
In a bowl, combine dijon mustard and Worcestershire sauce. Dip each pork chop in the mixture and then in bread crumbs to coat. If freezing, see directions below. Otherwise Place on a broiler pan and broil on low 10-12 minutes on each side until done.
Freezer directions: Place breaded pork chops on a cookie sheet and place in the freezer until firm. Then, place them in freezer bags. This allows you to pull out a few at a time as needed without them sticking together.
Sweet Mustard Dip
Ingredients:
1 cup mayonnaise
1/2 cup yellow mustard
1/2 cup honey
Method:
Mix all together and serve as a dipping sauce with your pork chops. Yum!
(Suzie Roberts - Author "Girlfriends on The Go")
Scott wasn't a huge fan (he isn't a fan of mustard) but I thought it was DELISH!!!
6 boneless pork chops
1/2 cup honey dijon mustard (or your favorite dijon mustard)
3 Tbsp Worcestershire sauce
1 cup Italian bread crumbs
Method:
In a bowl, combine dijon mustard and Worcestershire sauce. Dip each pork chop in the mixture and then in bread crumbs to coat. If freezing, see directions below. Otherwise Place on a broiler pan and broil on low 10-12 minutes on each side until done.
Freezer directions: Place breaded pork chops on a cookie sheet and place in the freezer until firm. Then, place them in freezer bags. This allows you to pull out a few at a time as needed without them sticking together.
Sweet Mustard Dip
Ingredients:
1 cup mayonnaise
1/2 cup yellow mustard
1/2 cup honey
Method:
Mix all together and serve as a dipping sauce with your pork chops. Yum!
(Suzie Roberts - Author "Girlfriends on The Go")
Scott wasn't a huge fan (he isn't a fan of mustard) but I thought it was DELISH!!!
Saturday, May 9, 2009
Twice Baked Potatoes
I love potatoes and will eat them about any way you can make them. But I must say that one of my favorite ways to make potatoes is with this yummy recipe. Although I usually have to be thinking ahead to have these ready in time for dinner, it is totally worth it! I just had to share...
Ingredients:
3 or 4 large potatoes
1/3 cup milk
1/2 cup cheese
1/3 cup sour cream
1/4 tsp season salt
1/2 cup bacon bits
3/4 stick butter
salt & pepper
Bake potatoes on a cookie sheet at 400 degrees for 1 hour and 15 minutes. Don't wrap them in tin foil or anything because we want the crust of the potato to be hard. Make sure they are cooked through. While they are baking, add butter, bacon and sour cream in a bowl and mix. Once the potatoes are done, remove them from the oven and cut each potato in half, length wise, and scoop out the insides of the potato skin and add to the butter/bacon/sour cream mixture. Mash the ingredients together. Lay the empty potato skins on the cookie sheet. Then, add remaining ingredients to the potato mixture and stir. Now fill the empty potato skins with the potato mixture you have created. I like to fill them very full so each skin is heaping with potatoes. Once you have sufficiently filled each skin with the potato mixture place them back on the cookie sheet and top each potato with cheese. Finally you place the potatoes back in the oven and bake for 15-20 minutes at 350 degrees. These are so yummy! I hope you enjoy them as much as I do!
Ingredients:
3 or 4 large potatoes
1/3 cup milk
1/2 cup cheese
1/3 cup sour cream
1/4 tsp season salt
1/2 cup bacon bits
3/4 stick butter
salt & pepper
Bake potatoes on a cookie sheet at 400 degrees for 1 hour and 15 minutes. Don't wrap them in tin foil or anything because we want the crust of the potato to be hard. Make sure they are cooked through. While they are baking, add butter, bacon and sour cream in a bowl and mix. Once the potatoes are done, remove them from the oven and cut each potato in half, length wise, and scoop out the insides of the potato skin and add to the butter/bacon/sour cream mixture. Mash the ingredients together. Lay the empty potato skins on the cookie sheet. Then, add remaining ingredients to the potato mixture and stir. Now fill the empty potato skins with the potato mixture you have created. I like to fill them very full so each skin is heaping with potatoes. Once you have sufficiently filled each skin with the potato mixture place them back on the cookie sheet and top each potato with cheese. Finally you place the potatoes back in the oven and bake for 15-20 minutes at 350 degrees. These are so yummy! I hope you enjoy them as much as I do!
Thursday, April 16, 2009
Simplify Supper
I was watching Studio 5 a few weeks ago and saw my neighbor on the show. I was so surprised to see her as a guest and even more surprised to see her fabulous website. It has dinner menus for every day of the month. You can print grocery lists... search the archives... and much more!
Friday, March 27, 2009
Oatmeal Chocolate Chip Cookies
I know this seems like a no-brainer, but these are my all-time favorite cookies. There is just something special about them. It obviously makes a TON so I usually half the recipe. I have had a lot of friends asking me for this recipe lately, so I thought I would share it with all of you as well. I hope you like them as much as I do!
Ingredients:
2 cups Shortening 2 2/3 cups flour
4 Eggs 4 cups Quick Cooking Oats
2 cups White Sugar 2 tsp. Salt
1 cup Brown Sugar 2 tsp. Soda
4 tsp. Vanilla 1 package chocolate chips
To make:
Mix the 1st collumn... shortening, eggs, white and brown sugar, and vanilla... Add remainder of ingredients... flour, oats, salt and soda... Mix... then finally the chocolate chips. Bake on an ungreased cookie sheet at 350 degrees for 8-10 minutes. Take them out just before they look done and they will be perfect.
Ingredients:
2 cups Shortening 2 2/3 cups flour
4 Eggs 4 cups Quick Cooking Oats
2 cups White Sugar 2 tsp. Salt
1 cup Brown Sugar 2 tsp. Soda
4 tsp. Vanilla 1 package chocolate chips
To make:
Mix the 1st collumn... shortening, eggs, white and brown sugar, and vanilla... Add remainder of ingredients... flour, oats, salt and soda... Mix... then finally the chocolate chips. Bake on an ungreased cookie sheet at 350 degrees for 8-10 minutes. Take them out just before they look done and they will be perfect.
Chicken Puffs
I know there is already a recipe with the same name, but this is a little easier to make and quite a yummy one. This was the first real recipe I ever got from my mom when I was in college because I missed them so much. I haven't met anyone who hasn't liked them!
Ingredients:
1 package of chicken breasts (usually 3 chicken breasts)
8 oz package of cream cheese
2-3 Tblsp of butter
2 packages of cresent rolls
To make:
Cook the chicken in a pan of boiling water. Once cooked, shred and set aside. In a large bowl blend the cream cheese and butter. Add chicken and stir. Open cresent roll packages and spread apart individual rolls. Stretch them until just before they break. The softer they are the farther they will stretch. Place a spoonful of chicken mixture onto each roll dough and fold corners over to create the puff. Bake according to the directions on the cresent roll package. I think it says to bake at 350 degrees and I usually do 325 degrees. Watch them and take them out when they are light brown on top.
**I usually cut the chicken into small pieces before I cook them and they cook faster. Plus, they are easier to shred when they are already in small pieces. Just a thought**
Ingredients:
1 package of chicken breasts (usually 3 chicken breasts)
8 oz package of cream cheese
2-3 Tblsp of butter
2 packages of cresent rolls
To make:
Cook the chicken in a pan of boiling water. Once cooked, shred and set aside. In a large bowl blend the cream cheese and butter. Add chicken and stir. Open cresent roll packages and spread apart individual rolls. Stretch them until just before they break. The softer they are the farther they will stretch. Place a spoonful of chicken mixture onto each roll dough and fold corners over to create the puff. Bake according to the directions on the cresent roll package. I think it says to bake at 350 degrees and I usually do 325 degrees. Watch them and take them out when they are light brown on top.
**I usually cut the chicken into small pieces before I cook them and they cook faster. Plus, they are easier to shred when they are already in small pieces. Just a thought**
Friday, February 20, 2009
Mom's famous spaghetti
Ok, this is one of my mom's classic recipes. And anyone who has tried knows that there isn't a marinera sauce out there that can beat it. I asked her for the recipe not too long ago and she didn't even have it! She had to make the sauce and write down what she was doing because she usually just throws the ingredients in. One day I hope to be able to cook in that way! Just throw things in without a recipe! Well, here you go... it is really yummy!
Ingredients:
2 bottles Newman Marinera Sauce
1/2 cup ketchup
2 packets of McKormick Thick & Zesty Spaghetti Sauce mix
1/4 cup sugar
Ground Beef
Directions:
Brown the ground beef in a large, deep skillet. Add remainder of ingredients and stir until mixed well. Cook in skillet for 15 minutes and serve.
**As you can see this makes a TON of sauce. I have halfed the recipe and it is still delicious. I usually make this when I am taking a meal to another family and there is enough to feed mine as well!
Ingredients:
2 bottles Newman Marinera Sauce
1/2 cup ketchup
2 packets of McKormick Thick & Zesty Spaghetti Sauce mix
1/4 cup sugar
Ground Beef
Directions:
Brown the ground beef in a large, deep skillet. Add remainder of ingredients and stir until mixed well. Cook in skillet for 15 minutes and serve.
**As you can see this makes a TON of sauce. I have halfed the recipe and it is still delicious. I usually make this when I am taking a meal to another family and there is enough to feed mine as well!
Baked Macaroni & Cheese
I found this recipe on All Recipes.com It says it feeds five, but Steve, Reagan & I ate most of it with just one serving left over. (Steve could have been extra hungry, but keep that in mind).
Ingredients:
2 slices of bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions:
1. Preheat oven to 350 degrees
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
3. In a large pot with boiling salted water, cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and bacon with sauce. Pour into a 2 quart casserole dish. Add the last cup of grated cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, about 15 to 20 minutes. Serve warm.
**You will love the flavor of the sauteed onion, garlic and bacon in this rich and creamy macaroni and cheese bake. The secret to the cheese sauce is constant stirring over low heat. Add the milk just a bit at a time and keep stirring!
Ingredients:
2 slices of bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions:
1. Preheat oven to 350 degrees
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
3. In a large pot with boiling salted water, cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and bacon with sauce. Pour into a 2 quart casserole dish. Add the last cup of grated cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, about 15 to 20 minutes. Serve warm.
**You will love the flavor of the sauteed onion, garlic and bacon in this rich and creamy macaroni and cheese bake. The secret to the cheese sauce is constant stirring over low heat. Add the milk just a bit at a time and keep stirring!
Sunday, January 11, 2009
Artichoke Heart Dip
- 1- 14oz can of artichoke hearts
- 8oz softened cream cheese
- 1/3 cup shredded Parmesan cheese (the fresh kind that usually comes in a bag, NOT the stuff in the green can)
- 1- 4oz can of chopped green chilles (If you want a hot and spicy dip, you can add 2 cans. I am a wimp and prefer only one can)
- 1 cup shredded Monterey Jack cheese
- 1 cup mayonnaise
Drain and chop artichoke hearts into small bite size pieces. Mix all ingredients together in a bowl until well blended. Pour mixture into a greased 8X8 inch glass or ceramic pan. Bake at 350 degrees for 20 minutes. Serve while still warm with tortilla chips.
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