Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Friday, March 20, 2015

Individual Scalloped Potatoes

Welcome Spring! The grass is green. The Canada geese are still here so I'm sure they are waiting to head back north. My sister showed me all the snow still on the ground so I understand why the geese want to stay a little longer down here. The other great thing about today is it is my niece's birthday! Don't worry I will call her to wish her a great first day of Spring on this wonderful birthday. Since I figured I posted cupcakes yesterday, today would be scalloped potatoes! I have made this recipe a couple of times now. My children love it. My husband request it. It is a popular dish. My husband said the recipe even sounds simpler than the box kind.
Individual Scalloped Potatoes 
3 Tbsp unsalted butter
3 Tbsp all purpose flour
2 cups milk
2 tsp salt
1/4 tsp ground black pepper
8 oz. cheddar cheese, grated
4 large potatoes, thinly sliced

Directions:
  1. Preheat oven to 350 degrees F.
  2. Lightly spray 4 individual casserole dishes with nonstick cooking spray. 
  3. In a medium saucepan, melt the butter over medium heat.
  4. Lower heat to low, add the flour and stir to make a roux for 1 minute.
  5. Whisk in the milk. Allow to thicken for 5 minutes.
  6. Season with salt and pepper.
  7. Stir in half the cheddar. Cook for 1 minute. 
  8. Gently, add the potatoes and coat with the mixture.
  9. Spoon the mixture evenly into the prepared casserole dishes.
  10. Top each dish with the remaining cheese.
  11. Bake the dishes for 30 minutes or until the potatoes are tender.
Recipe adapted from Southern Food.

One year ago.............................I made Maple and Brown Sugar Cinnamon Rolls.
Two years ago...........................I made PB Oreo Brownie Cupcakes.
Three years ago.........................I made Rice Pilaf.
Did you already know............................
-Canada Geese can live to be 24 years old in the wild.
-In 24 hours, a flock of geese can fly over 1,500 miles with a nice wind current.
-Canada Geese are monogamous and lay between 2 to 9 eggs.

Monday, February 2, 2015

Cheesy Chicken, Broccoli, and Rice

Lately, my daughter has been on a reading kick. She reads all the time. I think it's great. My son, however, still needs to be persuaded to read. It is part of their homework. After my son reads, he is suppose to write a paragraph about what he wrote. I really think he hates the writing the most. He does like helping me in the kitchen and doesn't mind reading recipes to me. He helped with this dish. We really liked this dish a lot especially my husband. Any meal with rice is a winner according to my husband. Even with the broccoli, he still really liked it.
Cheesy Chicken, Broccoli, and Rice
2 Tbsp olive oil
1 medium yellow onion, finely chopped
1 lb. chicken breasts, cut into bite sized pieces
3 cloves of garlic, minced
1 cup uncooked Jasmine rice
1 lb. broccoli florets, chopped into bite sized pieces
3 cups low sodium chicken broth
2 cups sharp cheddar cheese, shredded

Directions:
  1. In a large pot, heat 1 Tbsp of olive oil over medium heat.
  2. Add the onions and saute for a minute. 
  3. Increase the heat to medium high and add the chicken.
  4. Season with salt and pepper.
  5. Brown the chicken. 
  6. Add the garlic and cook for a minute.
  7. Push the chicken to one side of the pan and add the other Tbsp of olive oil to the empty side.
  8. Add the uncooked rice to the olive oil side and saute for a couple of minutes.
  9. Stir in the chicken broth and white wine. Bring the mixture to a boil.
  10. Lower the heat to a simmer and cover.
  11. Allow the mixture to cook covered for 10 minutes.
  12. Stir in the broccoli and cover. Allow to cook for another 10 minutes. 
  13. Remove from heat and stir in 1 cup of cheese. 
  14. Sprinkle the other cup of cheese on top. Cover and allow to sit for 2 minutes for the cheese to melt.
Recipe adapted from The Girl Who Ate Everything.

One year ago..............................I made Oatmeal Batter Bread.
Two years ago............................I made Homemade White Loaf Bread.
Three years ago.........................I made Boston Baked Beans.
Did you already know........................
-Broccoli belongs to the cabbage family.
-The word broccoli is derived from the Italian word 'brocco' which means arm. 
-In 1990, President Bush banned broccoli on Air Force One.

Wednesday, January 28, 2015

Queso Blanco Cheese Dip

Here is the serious question: are you allowed to cheer for a different team then your favorite team? I'm just asking. Now, I always cheer for the Denver Broncos but they will not be heading to the Superbowl. Then I cheer for my husband's favorite team which is the Dallas Cowboys. Well, my husband's friends tell me I can't cheer for his team since they aren't my favorite. Then I made the mistake of posting Go Patriots! They told me I can't cheer for the Patriots either. Well, I disagree with their logic. Since we have four children, then I would only be allowed to cheer for one child. Right? Well, I will cheer for the team I want to take home that Superbowl ring this weekend even if it isn't my beloved Broncos. If you are heading to a Superbowl party, you really should make this dip. It is cheesy and easy. My kids couldn't get enough of this recipe.
Queso Blanco Dip
1 Tbsp vegetable oil
1/4 cup white onion, diced
4 Roma tomatoes, seeded and diced
12 oz. white American cheese, shredded
6 oz. Pepper jack cheese, shredded
1/4 to 2/3 cup half and half

Directions:
  1. In a medium saucepan, heat the oil over medium low heat.
  2. Add the onion and tomatoes. Cook for a few minutes.
  3. Add the American cheese, Pepper jack Cheese, and the 1/4 cup half and half. Stir until mostly melted.
  4. Add additional milk until the desired consistency.
Recipe adapted from Confections of a Foodie Bride

One year ago..................................I made Baked Sweet and Sour Chicken.
Two years ago................................I made Hash Brown Potatoes.
Three years ago...............................I made Mushroom Burgers.
Did you already know..................
-The NFL team with the most revenue is the Dallas Cowboys.
 -In 1989, Jerry Jones purchased the Dallas Cowboys franchise for $150 million.
-In 2014, the average NFL team is worth over $1.4 billion.

Friday, January 16, 2015

Quiche Lorraine

Since I can't eat healthy all the time, I handed my son a cookbook and asked him to pick a dessert recipe. My son picked the only savory dish in the whole cookbook filled with desserts. I will admit this dish is my favorite dish I've made this year so far. My son even helped make it. He has been helping in the kitchen more which I love. I know this isn't a healthy meal. I know it is full of cheese and bacon but it is great. Since making this dish, my son has asked for me to make it again. Yes, it is that good.
Quiche Lorraine
1 unbaked pie crust
6 slices of bacon, chopped
1 1/2 cups (6 oz.) Swiss Cheese, shredded
1 can (12 oz.) evaporated milk
3 large eggs, well beaten
1/4 tsp salt
1/4 tsp ground black pepper
 1/4 cup green onions, chopped
toppings: crumbled bacon and chopped green onions

Directions:
  1. Preheat oven to 350 degrees F.
  2. Line the bottom of a deep dish pie pan with the pie crust. Set aside. 
  3. In a large skillet, cook the bacon over medium heat. 
  4. Sprinkle half of the cheese onto the bottom of the pie crust. 
  5. In a small bowl, mix the evaporated milk, eggs, salt, pepper, green onions, bacon, and the remaining cheese. 
  6. Pour the mixture into the pie crust. 
  7. Bake the pie for 35 minutes or until the quiche is cooked through and the crust is cooked.
  8. Allow the quiche to cool for 5 minutes. 
  9. Garnish with additional bacon and green onions. 
Recipe adapted from Very Best Baking cookbook.

One year ago....................................I made Cookies and Cream Cookies.
Two years ago..................................I made Italian Ranch Dip.
Three years ago................................I made Creme Brulee.
Did you already know..............
-Quiche Lorraine is quiche with cheese.
-In Lorraine, France, the typical quiche doesn't contain cheese.
-Quiche Alsacienne is quiche with onions.

Wednesday, December 10, 2014

Roasted Provolone

I love cheese like my husband loves peanut butter. Normally, I do not just make a a dish of cheese but that is what I did. My children loved this dish. I thought it tasted wonderful but it was stingy. The kids didn't care. They told me that I should share this recipe with you. I think next time I make garlic bread this would be the best topping.
Roasted Provolone
6 oz. Provolone slices
1/4 tsp oregano

Directions:
  1. Preheat the broiler. 
  2. In a small baking dish, place the provolone cheese. 
  3. Broiler the cheese for about 8  minutes or until browned.
  4. Sprinkle the oregano on top.
  5. Serve immediately with toast.
Recipe adapted from Bon Appetit.

One year ago....................................I made Bacon Cheeseball.
Two years ago..................................I made Penne Aglio-olio.
Three years ago................................I made Honey Butter Pork.
Did you already know....................
-Provolone cheese originates from Southern Italy.
-Provolone cheese is made from cow's milk.
-In America, provolone tends to be Provolone Dolce which is aged only a couple of months and is milder than Provolone Piccante.

Friday, January 31, 2014

Pepperoni Cheese Bread

The Superbowl is this weekend. Will you be watching? Or will you be watching the commercials? I suggested we should have a Superbowl party and my husband said not this year. I think if it was his team then it would be sure but it is only my favorite team playing. Either way, we always watch it. I was thinking about some typical football foods like wings, nachos, pizza, etc and decided to make this bread. My oldest daughter taught me how to make this delicious bread. It is like pizza in a bread with no sauce. If you miss the sauce so much, you can always use it as a dipping sauce. I think this is the type of food to share in a group to make sure I'm not the only one eating it all.
Pepperoni Cheese Bread
1 pizza dough
6  Tbsp softened unsalted butter
1 Tbsp oregano
1 tsp garlic powder
1/2 tsp salt
6 oz. Mozzarella cheese
30 pepperoni slices

Directions:
  1. Line a baking sheet with parchment paper. Set aside. 
  2. Roll out the pizza dough into a long rectangle on a lightly floured surface.
  3. In a small bowl, mix the butter, oregano, garlic powder, and salt.
  4. Spread the butter mixture over the dough.
  5. Cover the butter mixture with the cheese.
  6. On top of the cheese, place the pepperoni. The pepperoni should be slightly overlapping.
  7. Roll each side of the dough into the center of the dough to form a long strip. Place the seam underneath the dough.
  8. Take one end of the dough and roll the dough into the side of the dough towards the other end to form a large circle. The dough should not be lifted off the counter. 
  9. Carefully, transport the circle to the parchment paper. 
  10. Allow the dough to rise for 30 minutes.
  11. Preheat oven to 350 degrees. 
  12. Bake the bread for 20 minutes or until cooked through.
  13. Allow to rest for a few minutes before serving.
Recipe provided by Allie of Sweet Morris.

One year ago....................................I made Homemade White Loaf.
Two years ago..................................I made Baby Back Ribs.




Did you already know.......................
-The Superbowl was watched by more than 164 million people last year.
-The winner of the Superbowl receives the Vince Lombardi Trophy.
-The sterling silver Vince Lombardi Trophy is made by Tiffany & Co.

Go Broncos!

Friday, December 13, 2013

Bacon and Cheddar Quiche

Recently, I attended a baby shower. At the shower, they served quiche. While I was enjoying my quiche, I realized I had never made one. Why? I don't know since my children love eggs. I also had pie crust in the freezer. So, I figured it would be a nice meal to make for breakfast. The kids loved it. Now, I figured I was going to put everything I like in my omelet in the quiche. I love easy meals especially ones the kids love. I will be making this again.
Bacon and Cheddar Quiche
1 pie crust
1 Tbsp butter
6 mushrooms, sliced
1 cup kale, chopped
1/2 large onion
4 large eggs
1 1/2 cups half and half
12 slices crispy bacon, crumbled
1/4 tsp salt
1/8 tsp pepper
1 cup sharp Cheddar cheese, shredded

Directions:
  1. Preheat oven to 375 degrees F.
  2. Roll out the pie crust to fit the desired baking pan/ pie pan.
  3. Place the dough into the baking pan. Prick the bottom of the pie dough with a fork.
  4. Place dry beans or pie beads onto the pie dough.
  5. Bake the pie dough for 15 minutes. Remove and allow to cool.
  6. In a small skillet, melt the butter,
  7. Add the mushrooms, kale, and onion.
  8. Cook for about 5 minutes. Remove from heat and set aside to cool.
  9. In a medium bowl, whisk the eggs.
  10. Add the bacon, salt, pepper, and 1/2 cup of cheese to the eggs. Mix well.
  11. Add the mushroom mixture to the eggs and mix.
  12. Carefully, pour the egg mixture into the cooled pie crust. (Do not over fill and leave 1/2 inch from the top space. Any left over, make scrambled eggs.)
  13. Top the egg mixture with the remaining cheese.
  14. Bake the quiche for 30 minutes or until the quiche is set and golden brown. 
Recipe adapted from Southern Food.
 
One year ago............................I made PB Candy Bar Brownies.
Two years ago..........................I made Allie's Cookie Bars.
Did you already know...............
-Quiche originates from Germany.
-Quiche is known as French cuisine. 
-Quiche can be served hot or cold.

Wednesday, December 11, 2013

Bacon Cheeseball

At my old work, one of my coworkers would bring in a cheese ball to the Christmas party. It was good and very popular. One year she told us that it was pretty easy to make. I figured I would make one. They are real easy to make. I made mine with a little bit of heat but this recipe is easily adaptable to your preference. I used a food processor since I used it to shred the cheese first then to crumble the bacon. What a tasty treat!
Bacon and Cheddar Cheese Ball
1 package (8 oz.) reduced cream cheese (Neufchatel), softened
1 cup pepper jack cheese, shredded
1 cup sharp cheddar cheese, shredded
16 slices crispy bacon stripes, crumbled

Directions:
  1. In a food processor, combine the shredded cheese with the cream cheese until well incorporated.
  2. Add half the crumbled bacon. Mix well. 
  3. Form the cheese mixture into 2 balls. 
  4. Add the remaining bacon crumples onto a plate.
  5. Roll the cheese balls into the bacon crumples.
  6. Wrap the balls in plastic wrap and refrigerate for 8 hours before serving.
Adapted from Kraft.

One year ago.........................I made Vanilla Cookies.
Two years ago.......................I made Candy Cane Cookies.
Did you already know..........
-American Neufchatel is a reduced fat cream cheese.
-Neufchatel has 1/3 less fat than regular cream cheese.
-European Neufchatel is very different than the American version.

Wednesday, August 14, 2013

King Ranch Casserole

When I was a kid, I would begin to ask my Dad a question and he would answer no. All I would have to say was Dad and he would say no. So, I learned early to ask him when he was asleep. Dad can I have some money? Yes. Dad can I take the car? Yes. Later, he would tell me not to ask him when he was asleep but it worked. Well, I didn't teach this technique to my children but they decided to try it. While my husband was asleep, my youngest daughter asked him if she could have something. In his sleep, he said, "Does Big Foot exist?" She didn't know how to respond to this question. She decided to come and ask me especially since I was awake. She did confess that he normally does say yes. I guess somethings are passed down through the generations like this recipe.
King Ranch Casserole
1/2 cup unsalted butter
1 medium yellow onion, chopped
1 red bell pepper, chopped
8 oz. button mushrooms, chopped
4 cloves garlic minced
1/2 tsp chili powder
1/4 tsp cayene pepper
1 tsp salt
1 tsp ground black pepper
1 cup all purpose flour
3 1/2 cups chicken stock
1/2 cup heavy cream
1 can of fire roasted green chilies
1 (10 oz.) can Rotel tomatoes
 3 cups cooked chicken
1 cup Monterey Jack with jalapeno cheese, shredded
1 cup Cheddar Cheese, shredded
18 corn tortillas

Directions:
  1. In a large skillet, melt the butter over medium heat.
  2. Add the onion, bell pepper, mushrooms, and garlic. Saute for 7 minutes.
  3. Stir in the chili powder, cayenne, salt, and pepper. Cook for 1 minute.
  4. Sprinkle in the flour and stir until the flour is mixed into the vegetables.
  5. Whisk in 1 cup of chicken stock until smooth. 
  6. Add another cup of chicken stock and whisk until smooth before whisking in one more cup of chicken stock.
  7. Whisk in the heavy cream.
  8. Stir in the can of green chiles and Rotel. Allow the sauce to thicken.
  9. Mix in the cooked chicken and half the cheese.
  10. Preheat the oven to 350 degrees F.
  11. Grease a 9x13 baking dish with cooking spray. Set aside.
  12. In a medium bowl, add the remaining 1/2 cup of chicken stock and soak the tortillas in the stock.
  13. Line the bottom of the baking dish with six tortillas overlapping. 
  14. Cover the tortillas with the chicken mixture. 
  15. Sprinkle a little cheese over the chicken mixture.
  16. Cover the cheese and chicken mixture with 6 more tortillas.
  17. Layer the rest of the chicken mixture on top of the tortillas followed by a little cheese.
  18. Top the cheese and chicken mixture with the remaining tortillas.
  19. Top the tortillas with the remaining cheese.
  20. Bake in the oven for 45 minutes to 1 hour. The hot casserole should be light browned on top.
  21. Remove from the oven and allow to cool for 10 minutes before serving.
Recipe adapted from The Pastry Queen cookbook by Rebecca Rather. 

One year ago..........................I made Chicken Sandwich.
Did you already know............
-The King Ranch was established in 1853 by Captain Richard King and Gideon Lewis.
 -King Ranch is located in South Texas.
-The ranch is one of the largest ranches in the world. 

Friday, August 2, 2013

Italian Omelet

Are you a stick by your menu household? Do you even make a menu? What to have for supper is sometimes a challenging question at my house? Since I know things come up, I try to keep my menu planning simple for the weekdays. I already plan a day with leftovers since I know there will be an extra flexible day to catch up on the menu when we didn't eat according to the menu. Every week, I take a poll of what to have for supper. A lot of times I receive the standard answer I don't care. Well, the night we are to have spaghetti then all of a sudden someone cares and wants something else. Well, I didn't have omelets on our menu.  I will admit my youngest daughter has been asking for omelets so I figured why not. The kids loved it. They added onions to their omelets. If you have picky people in your house, this is the perfect meal to adapt. I really like the flavors plus it's a quick meal.
Italian Omelets per one serving
3 cherry tomatoes, chopped
3 mushrooms chopped
10 spinach leaves, sliced
1 clove garlic, minced
1/4 cup mozzarella cheese, shredded plus a little more for the topping
2 eggs 
1 egg white
1 tsp milk
1/8 tsp oregano
1 tsp vegetable oil
1 tsp butter

Directions
  1. In a small skillet, heat 1/2 tsp oil and 1/2 tsp butter over medium heat. 
  2. Saute the vegetables over medium heat for 2-3 minutes. Remove from the heat and set aside.
  3. In a large skillet, heat the remaining oil and butter over medium-low heat. Add more oil and butter if needed.
  4. In a small bowl, whisk together the eggs, egg white, and milk.
  5. Add the whisked egg mixture to the large skillet.
  6. Very gently, push up a corner of the egg and tilt the pan slight so the raw egg run into the corner of the pan.
  7. Once the majority of the egg has set, add the vegetables down the middle of the omelet.
  8. Sprinkle the 
  9. Gently, fold up one side of the omelet into the middle. Tilting the pan slightly. 
  10. Fold the other side of the omelet into the middle. Tilting the pan again will help.
  11. Carefully, tilt the pan and slide the omelet to the bottom of the pan.
  12. Gently turn the omelet over into the middle of the pan so it is flipped over.
  13. Allow to cook for one more minute before carefully sliding the omelet onto a plate.
  14. Sprinkle with additional cheese and the oregano.
Recipe by Jen of Sweet Morris.

One year ago.....................I made Shortbread Cookies.
Did you already know.......
-In Ancient Greek, oregano means Joy of the Mountain.
-Oregano belongs to the genus of the mint family.
-Mexican oregano is stronger in flavor than Mediterranean oregano.
(Oregano is my favorite herb.)

Monday, June 10, 2013

Pizza Quesadilla

At school, my son likes hot lunches. The problem comes when they serve hot dogs since my husband has a chocking phobia. My son usually has to bring his lunch on those days. Well, we had just arrived home from being out of town so I hadn't realized the lunch menu for the day. Afterwards, I asked my son what he had for lunch that day. He told me that he picked pizza quesadillas over the hot dog. I asked him what was in the quesadilla but it sounded like cheddar cheese with pizza sauce. I figured I would make my own version. It came out great plus the best part about the recipe was no oven since it was already a hot day. My family loved it especially my husband. He didn't realize the extra vegetables I had added to the recipe.
Pizza Quesadilla
1 lb. sweet Italian sausage.
1/2 yellow onion, chopped
2 garlic cloves, minced
1 cup mushrooms
1 cup spinach
1 cup pizza sauce
12 tortillas about 8 inches
6 fresh large basil leaves
2 cups of cheese, grated (I used a blend of Mozzarella, Provolone, Parmesan, and Cheddar).
vegetable oil for frying

Directions:
  1. In a large skillet, brown the sausage for about 5 minutes.
  2. Add the onion with the garlic and cook for 2 minutes.
  3. Add the mushrooms with the spinach and saute for about 3 minutes.
  4. Mix in the pizza sauce and coat the sausage mixture. Cook for about 5 minutes and then remove from heat.
  5. Lay a tortilla on a plate then cover with about 2 Tbsp of sausage sauce but leave about 1 inch border from the edge with no sauce.
  6. Top the sausage sauce with 1 basil leaf and then with the grated cheese.
  7. Cover the grated cheese with another tortilla to form a sandwich. 
  8. In another skillet, heat over medium heat for about 1 minute.
  9. Carefully, add the quesadilla to the skillet and squish down.
  10. Cook for a minute or two before carefully flipping over. 
  11. Cook the quesadilla for another minute or until golden brown.
  12. Serve hot with additional toppings of cheese or pizza sauce.
Recipe created by Jen of Sweet Morris.

One year ago.........................I made Seven Cheese Bread.
Did you already know...........
-Over 50% of asphyxiations (choking) are caused by food.
-Hot dogs cause 17% of food related asphyxiations.
-According to AAP, children under 4 years old should not have hot dogs, whole grapes, popcorn to name a few items.

Wednesday, May 15, 2013

Broccoli Cheese Soup

My husband is the first person to rally against vegetables. Maybe you have seen him in our front yard with a sign shouting "No more vegetables! No more vegetables!" So, it surprises me when he kept ordering broccoli soup in restaurants the past couple of weeks. I asked him if he would just want me to make some for him. He told me it would be nice. My oldest daughter told me this is the best broccoli soup she has ever had.
Broccoli Cheese Soup
2 lbs. broccoli
1 Tbsp olive oil
salt and pepper
2 Tbsp butter
1 shallot (about 1 Tbsp)
2 Tbsp all purpose flour
2 cups milk (I used skim milk)
4 oz. fontina cheese, grated
8 oz. cheddar cheese, grated
4 cups chicken broth

Directions:
  1. Preheat oven to broil.
  2. Arrange the broccoli on a baking sheet and toss with the olive oil.
  3. Season the broccoli with salt and pepper.
  4. Broil for 5 minutes and remove. 
  5. Turn the broccoli pieces over and broil for another 5 minutes. Be careful not to burn the broccoli. Set aside to cool.
  6. In a large pot, melt the butter over medium heat.
  7. Add the shallot and stir for about 1 minutes.
  8. Add the flour and cook for 1 minute.
  9. Whisk in the the milk.
  10. Add the cheese and stir until melted.
  11. Stir in the chicken broth and turn down the heat to low. 
  12. Add the roasted broccoli pieces and stir. 
  13. Allow the soup to simmer for 10 minutes and serve.
Recipe adapted from Katy's Kitchen.

One year ago.....................I made Lemon Tassies.
Did you already know...................
-Broccoli belongs to the cabbage family.
-The word broccoli derives from the Latin word (brachium) and Italian word (braccio) that means arm.
-1 cup of broccoli has the same amount of Vitamin C as 1 orange.

Friday, May 3, 2013

Migas in a Taco Bowl

My family love eggs. I love them since they are a cheap, fast breakfast, brunch, or supper. When I added tortilla chips to the eggs, the kids thought this was the best thing ever. I thought they would even think it was more cool if they were served in Taco Bowls. I made my Taco Bowls from corn tortillas since they tied with the corn tortilla chips. They are really easy to make. I used these directions but there are even YouTube vidoes.
Migas in a Taco Bowl
4 large eggs
2 egg whites
2 Tbsp skim milk
1 Tbsp vegetable oil
1/2 medium onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, chopped
1 tsp butter

1 cup tortilla chips, crushed (I used blue corn tortilla chips)
1 cup Monterey Jack with Jalapeno Cheese
4 Taco Bowls
Optional garnish toppings:  guacamole, sour cream, cheese, salsa, salt and pepper

Directions:
  1. In a medium bowl, whisk together the eggs, egg whites, and skim milk. Set aside.
  2. In a medium skillet, heat the oil over medium heat.
  3. Add the onion, red bell pepper, and jalapeno pepper. Cook for about 5 minutes while stirring occasionally.
  4. Add the whisked egg mixture to the skillet. Stir well. Turn the heat to medium low. 
  5. Add the butter and cook until the eggs are fluffy. 
  6. Add the crushed tortilla chips and fold in the cheese.
  7. Serve the egg mixture into the center of the taco bowls.
  8. Top with desired garnish.
Recipe by Jen of Sweet Morris.

One year ago..........................I made Chicken Salad Roll Ups.
Did you already know............
-The Spanish word Migas translates into crumbs.
-Migas ordered in Spain or Portugal is a dish made with stale bread, olive oil, sausage, or pork.
-The Tex Mex version is just scrambled eggs with tortilla chips.

Friday, April 19, 2013

Fried Cheese Stick

My oldest daughter loves fried mozzarella sticks. She loves them. I actually think she could live off apples and fried mozzarella sticks. So, she decided to make her own. I suggest she should try other cheeses. She decided cheddar and it takes like a very rich grill cheese. The mozzarella sticks were wonderful with the gooey inside. They are very rich and delicious. 
Cheddar sticks
Fried Cheese Sticks
1 cup vegetable oil
1 cup all purpose flour
2 eggs, lightly beaten
1 cup bread crumbs
2 Tbsp dried oregano (or Italian seasoning)
4 oz. mozzarella cheese
4 oz. cheddar cheese

Directions:
  1. Heat the vegetable oil in a pot over medium heat. 
  2. Place the flour spread out onto a plate.
  3. Place the two eggs in a bowl next to the flour plate.
  4. Place the bread crumbs with the oregano onto another plate next to the egg bowl.
  5. Slice the cheese into 1 inch strips.
  6. Dip the cheese one at a time into the flour and coat on all sides. 
  7. Dip the floured cheese strip into the beaten eggs to lightly coat.
  8. Dip the egg dipped cheese strip into the bread crumbs and coat well.
  9. Carefully add the cheese strip into the heated oil. 
  10. Cook for about 1 minute and then carefully turn the cheese stick over. 
  11. Cook the cheese stick on the other side for about one minute or until golden brown on all sides. If the oil becomes too hot, turn it down or the cheese will escape the bread coating.
  12. Remove the golden cheese sticks from the heated oil and place on a lined paper toweled plate.
  13. Allow the cheese stick to cool for a few minutes before serving since they will be very hot. 
Recipe created by Allie of Sweet Morris.

One year ago............................I made Burritos.
Mozzarella Sticks
Did you already know..............
-Mozzarella cheese originates from Southern Italy.
-The cheese was historically made from the milk of the Mediterranean buffalo then later from cow's milk.
-In the U.S., fried cheese sticks are usually served as an appetizer.

Monday, March 11, 2013

Lasagna Roll Ups



I wanted to make lasagna but it takes so long. So, I decided I would make some lasagna roll ups. They should be faster, right? I'm not quite sure if they were any faster but they were just as good. I asked my daughter if she would freeze a couple since they would make a great frozen lunch. She told me that there will be none left. She was going to finish the rest for lunch tomorrow. I also prepared supper at the same time as this meal which I will show you on the next post. I didn't want the leftover filling to be wasted and I needed a quick weekday meal especially after recovering from the lost daylight savings hour. To be able to make two meals from one is the best thing ever.
Lasagna Roll Ups
15 lasagna noodles
1 (15 oz) container of part skim milk ricotta cheese
1 large egg
3 cup mozzarella, shredded
1 cup Parmesan cheese, shredded
8 cups of spaghetti sauce
1/2 yellow onion, chopped
3 garlic cloves, minced 
1 Tbsp olive oil
8 links of sweet Italian sausage
Bechamel Sauce:
1 Tbsp olive oil
1 Tbsp unsalted butter
1 1/4 cups milk (I used skim)
1/2 tsp salt
1/2 tsp ground white pepper

Directions:
  1. Add the pasta to a large pot of boiling water. Cook until al dente. 
  2. Drain the hot water and rinse with cold water. Allow the cooked pasta to sit in cold water until ready to use.
  3. In a large bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup Parmesan cheese. Set aside.
  4. In a large skillet, heat 1 Tbsp olive oil over medium heat.
  5. Add the Italian sausage with casings to the skillet and brown for about 5 minutes.
  6. Add 3 cups of spaghetti sauces to the browned sausage and cook for about 3 minutes. Set aside.
  7. To make the bechamel sauce: in a medium saucepan, melt the butter over medium heat.
  8. Add the flour to the melted butter and whisk for 3 minutes.
  9. To the flour mixture add the milk and whisk. Simmer the mixture for about 5 minutes until it thickens.
  10. Whisk in the salt and pepper to the flour mixture.
  11. To assemble: in a clean surface, lay a lasagna noodle flat.
  12. On top of the lasagna noodle cover with the ricotta cheese mixture.
  13. Top the ricotta cheese mixture with the sausage mixture.
  14. Top the sausage mixture with the bechamel sauce. (See above photo.)
  15. In a baking dish, add 1 cup of spaghetti sauce.
  16. Preheat the oven to 450 degrees F.
  17. Starting from one end, roll the lasagna noodle up to the other end. Don't worry if some of the filling falls out since you can just place it on the next noodle. 
  18. Add the noodles to the baking dish with the open side facing down and up. ( See above photo.)
  19. Add additional filling to the center of the noodle if needed.
  20. Continue the noodle assembly until all the noodles are used.
  21. Top the noodles with the remaining cheese.
  22. Cook uncovered for 30 minutes and the cheese is golden brown. 
  23. Remove from oven and allow to cool for 10 minutes before serving.
  24. To the remaining Italian sausage spaghetti sauce, combine the remaining spaghetti sauce, ricotta cheese filling, and bechamel sauce. Mix well and set aside to assemble Lasagna french bread pizzas.   
Inspired by Giada De Laurentis

One year ago.......................I made White Cupcakes.
Did you already know........
-The majority of the U.S and Canada observe daylight savings time.
-Benjamin Franklin is credited for the concept of daylight savings time but Germany was the first to enact it.
-Near the equator, the length of day varies little making daylight savings time unnecessary.

Monday, March 4, 2013

Macaroni and Cheese

To save time and hassle, I pick out my children's clothes for the week. I line them up on top of their dresser. Then they just have to put it on and head to school. My youngest daughter doesn't always like my combination so she will switch it. My son just doesn't think about it. Well, I hadn't realized but I had inadvertently placed his sister's pants in his pile. He wore her pants all day to school. When I arrived home from work, I noticed the hearts on the jean's pocket. So I asked, "Why are you wearing your sisters pants?" He took them off looked at them and put them back on. Then he replied, "Because you gave them to me to wear." True it was my fault. However,  I had to ask him, "After knowing that you are wearing your sister's pants, why are you continuing to wear them?" "Because they look good on me," my son replied. He looked like a male country singer in tight jeans. I will admit that his shirt did cover up the hearts on the pockets. Every since, I have been careful on sorting the kids clothes. 
Macaroni and Cheese
12 oz. package of macaroni noodels
1 1/2 cups heavy cream
2 cups milk (I used skim.)
1 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 cups Fontina, grated
1 cup Parmesan, grated
1 cup mozzarella cheese, grated

Directions:
Preheat the oven to 450 degrees F.
Grease a 13x9 glass baking dish with butter. Set aside.
In a large bowl, combine the Fontina, Parmesan, and mozzarella cheese. Set aside. 
In a large pot, bring salted water to a boil before adding the noodles. Cook the noodles for about 5 minutes so it is still al dente. 
In a large bowl, whisk the heavy cream, milk, flour, salt, and pepper.
Stir in half of the cheese mixture to the milk mixture.
Drain the noodles and add the hot noodles to the milk mixture. Toss to coat.
Transfer the noodles to the baking dish. 
Sprinkle the remaining cheese over the noodles.
Bake the macaroni and cheese for about 20 to 25 minutes. The cheese should be melted and browned on top.
Remove from the oven and allow to cool for 10 minutes before serving.

Recipe adapted from Giada De Laurentiis.

One year ago........................I made Tiramisu with homemade Ladyfingers.
Did you already know..........
-Giada De Laurentiis was born in Rome, Italy.
-She is the granddaughter of film producer Dino De Laurentiis.
-After receiving her anthropology degree at UCLA, Giada De Laurentiis attended Le Cordon Bleu in Paris.

Friday, November 9, 2012

Lasagna Soup

I love reading blogs. I bookmark many recipes but it usually takes me awhile to make the recipe especially if it isn't a quick recipe. Plus, I try to take a consensus for the recipe. For an example, I have been trying to make pork chops for a week now. My husband keeps suggesting something else or he will cook. So, I purchased the pork chops so guess what we will be having tomorrow. My husband is normally fine with soup unless it is vegetable then he would rather have chips and dip. So when I saw this recipe, I knew I would be making it real soon. I just said we were having soup.
I will tell you that I blog recipes my family likes. There was no liking this recipe. We loved it. My husband is not a big fan of pasta but he told me that I could cook this meal four times a week-yes four times. My children loved it. My oldest daughter just kept saying.......mmmmmmmm. It is easy. It is cheesy. It is delicious. You really need to try this recipe. It is so much easier than lasagna. You need to try this soup. I guess I sound like Sam I am in Green Eggs and Ham. "Try them! Try them! And you may. Try them and you may, I say." (pg 53) You may want to try it four times a week.
Lasagna Soup
1 lb. ground sweet Italian sausage
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1/2 tsp salt
1 tsp thyme
1 Tbsp brown sugar
4 cups chicken broth
1 (14.5 oz) can diced stewed tomatoes
1 (14.5 oz) can diced Italian stewed tomatoes
2 (8 oz.) cans tomato sauce
7 lasagna noodles, broken into large pieces (about 3" pieces or smaller)
1 cup Parmesan cheese, grated
1 1/2 cup mozzarella cheese, grated

Directions:
  1. In a large pot, heat the ground sausage over medium heat.
  2. Add the onion, pepper, garlic, and salt. Cook until the sausage is browned.
  3. To the pot, add the thyme, brown sugar, the cans of stewed tomatoes, tomato sauce, and chicken broth. Bring the soup to a boil.
  4. Once the soup begins to boil, reduce the heat and allow the soup to simmer for 20 minutes.
  5. Add the noodles to the soup and stir. Allow the soup to simmer for 10 minutes or until the noodles are a dente or the desired consistency.
  6. Stir in the Parmesan cheese and stir. Allow the cheese melt for a minute before lading into bowls.
  7. Top the soup with mozzarella cheese and serve.
Recipe adapted from Jamie Cooks It Up!.

One year ago...................I made Roasted Chicken.
Did you already know.....
-Dr. Seuss was a pseudonym for Theodor Seuss Geisel. 
-Seuss was his mother's maiden name. 
-Dr. Seuss received his bachelor's degree in literature from Dartmouth College. 
-Dr. Seuss continued his studies at Lincoln College, Oxford but never completed his doctorate studies.

Friday, October 12, 2012

Roasted Vegetable Panini

We just started to decorate for Halloween. I have several containers full of spooky stuff. I even have some of my sister's decorations. I had stored her scarey crows away and the kids thought they were great. I did have to remind them that she will want them back. Instead, they decorated my house with them. When I saw them, I told my husband the bad news how some black crows had actually entered our home. He said he saw them and didn't know how our cat was going to take the news. It wasn't our cat that we should have been worried about but our dog. He kept staring at them. My husband thought it was funny to make one chase our dog while making cawing noises. Our dog retaliated by jumping up on him. Don't worry the crow is safe.
My youngest daughter calls these broccoli sandwiches. I guess she is right. I think of them as roasted vegetable sandwiches. I tried to make the photo look like claws. The kids thought it looked scarey or acted scared.
Ahhhh..........
Roasted Vegetable Panini (aka Scary Claw Sandwich)
2 cups broccoli, cut into small florets
1 Tbsp olive oil
Salt and black pepper
1 cup cremini mushrooms
1 red bell pepper, seeded and cut into 1/2 inch strips
1 zucchini, thinly sliced
4 oz. butter
1 clove of garlic
 8 thick slices of french bread (I ask the bakery to slice the loaf)
4 slices of provolone cheese

Directions:
  1. Preheat broiler on high.
  2. Line a baking sheet with parchment paper.
  3. Toss the broccoli with the olive oil. Season with salt and pepper to taste.
  4. Place the broccoli on the parchment paper and broil for about 5 minutes.
  5. Remove the baking sheet.
  6. Add the mushrooms, bell pepper, and zucchini to the broccoli. Toss.
  7. Broil the vegetables for about 5 more minutes, tossing once while in the oven.
  8. Remove from the oven and set aside to cool.
  9. In a small microwave safe bowl, add the butter and garlic.
  10. Microwave the butter for 1 minute or until melted.
  11. Brush two slices of the bread with the melted butter.
  12. Place the slices in a heated panini press or skillet.
  13. Top the bread with the vegetables and a slice of cheese.
  14. Place another slice of butter bread on top.
  15. Cook until golden brown and the cheese has melted.
Recipe adapted from Annie's Eats.

One year ago I made...............Black Forest Cherry Torte
Did you already know...
-The old English word wicce (witch) meant wise women. 
-It is said that witches held meetings on Halloween.
-Witches is a popular costume in the U.S.
Does she convince you that she is scared?