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

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?

Monday, October 1, 2012

German Pancakes

Recently, I saw photos of Oktoberfest online. I was thinking we should go, right? We should all head to Germany and just have a great time. We would enjoy great food. My husband would enjoy the great beer. I would have fun watching him. It would be a grand time. Well I figure why not enjoy the great food at home since we can't realistically make it there this year. How about next year? Lets make plans! 
If we are going to enjoy German food, we need to start in the morning. Why? Because you can't start drinking until you had breakfast unless you never went to bed then keep drinking while you eat breakfast. I made these pancakes and my husband (who is not a big pancake person) told me I could make these any morning. I did try the original version than I tried the same recipe but with Cheddar cheese. Oh, the cheese version was wonderful. My husband said the texture of these pancakes were like a crepe but better. It is easy to make both versions. These pancakes are fluffier than crepes but not as doughy as pancakes. I will be making these again soon especially since they are so easy. Maybe for dinner one night?
German Apple Pancakes
1 1/3 cup all purpose flour
2 apples, cored and sliced into pieces
6 eggs
1/4 cup, brown sugar
1/2 tsp cinnamon
1/4 cup sugar
4 Tbsp unsalted butter
1 1/2 cup milk

Directions:
  1. Spray a muffin tin with nonstick cooking spray.
  2. Sprinkle the tin and pan with sugar if making the apple pancakes. Set aside.
  3. Preheat the oven to 450 degrees F. 
  4. Toss the apples with the brown sugar and cinnamon.
  5. Heat a skillet over medium heat. 
  6. Melt 2 Tbsp butter and saute the apples for 10 minutes until caramelized.
  7. Remove the apples from the stove and allow to cool for 5 minutes.
  8. Divide the caramelized apples to the muffin tin.
  9. In a food processor, add the flour, salt, sugar, melted butter, eggs, and milk. Process the batter for 3 minutes.
  10. Pour the batter over the apples. (Reserve 1/2 of the batter for the cheese version if desired.)
  11. Place the pancakes in the oven and lower the heat to 400 degrees F.
  12. Bake the muffins for 15 to 20 minutes. 
  13. Remove the muffins and top with powder sugar, whip cream, or other desired toppings.
German Cheese pancake version:   (Must make this version)
1 1/3 cup all purpose flour
6 eggs
1/4 cup sugar
4 Tbsp unsalted butter
1 1/2 cup milk
1 cup cheddar cheese
  1. Spray a pie pan with nonstick cooking spray.
  2. Preheat the oven to 450 degrees F.  
  3.  In a food processor, add the flour, salt, sugar, melted butter, eggs, and milk. Process the batter for 3 minutes.
  4. Stir in the cheddar cheese to the batter.
  5. Place the pancakes in the oven and lower the heat to 400 degrees F.
  6. Bake the large pancake for 20 minutes.
  7. Serve warm with no topping or a little more cheese sprinkled on top.
Recipe adapted from Martha Stewart website.

Folds of goodness!
Did you already know...
-Pfannkuchen and eierkuchen means pancake in German.  
-Eierkuchen are normally served around lunch with applesauce. 
-The Dutch baby pancake is a version of the German pancake.

Wednesday, September 26, 2012

Fiesta Chicken Enchiladas

My brother in law has been away visiting his son who had joined the Navy. He asked me to Google Morgan Freeman. I can't believe how much information can be found out about someone in minutes. Some of it maybe true and some may not.
Before I was going to make this meal, I had the magazine open to this page on my counter. My friend saw it and commented how good this meal looked. My husband wasn't looking forward to it. He opted to make a sandwich and go to bed early. He happen to wake up just as it finished. It did smell good. I asked him if he wanted some and reluctantly agreed. He loved it. I loved it because it was so easy. He even told me later that I can make it again. My son asked if he could eat the leftovers the next day. When someone in my house wants leftovers, it is a good sign.
Fiesta Chicken Enchiladas
1 lb. chicken breast, cut into bite size pieces
1/2 red pepper, chopped finely
2 Tbsp. chili powder
3/4 cup salsa (I used mild.)
2 oz. Neufchatel Cheese, cubed (low fat cream cheese)
1 1/2 cup Mexican style cheese
8 (6 inch) tortillas
Garnish with cilantro, if desired

Directions:
  1. Preheat the oven to 375 degrees F.
  2. Spray a 13x9 inch baking dish with cooking spray and set aside. 
  3. In a large skillet, spray with cooking spray and heat over medium heat.
  4. Add the chicken and red peppers. 
  5. Sprinkle the chicken and peppers with chili powder. Stir and cook for 8 minutes or until the chicken is done.
  6. Stir in 1/4 cup of salsa and cream cheese. Blend well.
  7. Cook for 3 to 5 minutes or until the cream cheese has melted.
  8. Stir in 1/4 cup of the Mexican cheese.
  9. Spoon a heaping 1/3 cup of the mixture into the center of each tortilla. 
  10. Roll up and place seam side down in the baking dish.
  11. Top the tortillas with the remaining Mexican cheese and remaining salsa. 
  12. Cover and bake for 20 minutes or until heated through. 
  13. Garnish with cilantro, if desired
Recipe found in Food & Family Fall 2012 magazine.

One year ago I made Hot Artichoke Dip. I really have to make it again since it is so good.
Did you already know...
-In 1937, Morgan Freeman was born in Tennessee.
-In 1955, he joined the Air Force and served four years as a mechanic.
-In 2005, Morgan Freeman won an Oscar in Million Dollar Baby.
-He speaks fluent French and has his pilot's license according to his Fansite.

Friday, September 14, 2012

Broccoli Cheddar Soup

Oh, Broccoli! You are either liked or not. Oh, Broccoli! Even Presidents have declared they will not eat you. Don't worry little broccoli since you are welcome at our house. We don't always eat you raw. We refuse to eat you frozen. However, we will always eat you in this soup.
It is surprising that sometimes my husband will ask for a certain dish especially if the dish contains vegetables. I guess it helps when the dish calls for milk and cheese. It is creamy and a mild soup. It is a nice fall meal. When I made this dish, I think my son enjoyed the oyster crackers more since I could only see a little bit of the soup. He said he really liked the soup very much. My daughters and niece really liked it. I recommend making this soup any time of the week since it is pretty easy.
Broccoli Cheese Soup
6 oz. butter
1 yellow onion, diced
3 cloves of garlic, minced
1/3 cup all purpose flour
4 cups milk (I used skim since it is what I keep in the house)
2 cups half and half
4 heads of broccoli, cut into tiny pieces
salt and pepper for taste
3 cups sharp cheddar cheese, grated

Directions:
  1. Melt the butter in a large pot over medium heat. 
  2. Add the diced onion and garlic and saute for about 4 minutes.
  3. Sprinkle the flour over the onions and stir to combine.
  4. Cook for 1 minute before adding the milk.
  5. Allow to cook for about 5 minutes.
  6. Add the broccoli and a small dash of salt and pepper.
  7. Cover and reduce the heat to low.
  8. Allow the soup to simmer for about 20 minutes.
  9. Stir in 2 cups of the cheese and allow the cheese to melt.
  10. Add additional salt and pepper if needed.
  11. Ladle the soup into bowls and top with additional cheese and oyster crackers if desired.
Recipe adapted from Ree Drummond.
Did you already know...
-California grows almost 90% of the nations broccoli.
-1/2 cup of broccoli counts as a serving of vegetables.
-Broccoli has only 15 calories per a serving.
-The Italian word for broccoli is broccoli.

Monday, July 30, 2012

Bangers and Mash

Since my oldest daughter just returned from England, I asked her if she had Bangers and Mash when she was over there. She said no so I asked her if she saw it on the menu. She said yes but she didn't know what it was. My Dad said she never asked. My Dad said Bangers and Mash is a common pub dish. 
I told my daughter that Bangers and Mash is sausage and mashed potatoes. She said she would have ate it if she had known. My family really liked this dish very much. It is an easy dish to make. The sausage and potatoes are served with a sauce or gravy. I will admit that I don't know how authentic my dishes will be this week but they taste good. The traditional gravy is made with a stock but when I went into the pantry I couldn't find any. The meal was done and I didn't feel like having anyone wait so I decided to make ours cheesy.
Bangers and Mash
2 lbs. russet potatoes, peeled and diced
8 links beef sausage
1 Tbsp vegetable oil
1 large onion, sliced
2 Tbsp flour
4 cups milk
 1/4 cup Cheddar Cheese
2 Tbsp butter
2 Tbsp milk
2 Tbsp heavy cream
salt and pepper

Directions:
  1. In a large saucepan, cover the potatoes with cold water.
  2. Bring the potatoes to a boil and simmer for 20 minutes.
  3. In a skillet, add the oil and heat over medium heat.
  4. Add the sausage to the skillet and brown.
  5. Remove the sausage and place on a plate to the side.
  6. To the skillet, add the onion to the pan. Cook the onion until soft about 5 minutes.
  7. Add the flour to the skillet and cook for 1 minute. 
  8. Whisk in the milk to the skillet and return the sausage to the pan.
  9. Cook the sausage for about 15 minutes until the liquid is reduce to the desired consistency. Stirring occasionally. 
  10. Stir in the cheese.
  11. When the potatoes are done, drain the potatoes and mash.
  12. To the mashed potatoes, add the butter, milk, heavy cream, salt, and pepper. 
  13. To serve, place the mashed potatoes on a plate. Place the sausage on top of the potatoes. Cover the sausage and potatoes with the cheese sauce. 
Recipe adapted from Foodnetwork. com.
Did you already know...
-Bangers and Mash is a traditional English meal. 
-Bangers and Mash are often served with an onion gravy.
-A popular side to Bangers and Mash is peas.

Friday, June 22, 2012

Broccoli and Cheese Chicken Pasta

My youngest daughter was trying to talk her brother into giving her some of his money. He asked her if she was mad. She replied, "I'm not mad. I'm brilliant." I guess I will know what to say the next time anyone calls me mad.
Since it has been so unusually hot, I did not want use the oven because I'm not mad yet. I saw this recipe and I figured I would try it. The family liked it a lot and there was plenty leftovers for lunch the next day.
Stovetop Broccoli and Cheese Pasta
1 lb. thin egg noodles
1 tsp vegetable oil
2 cups chicken breast, cut into bite size pieces
8 oz. butter, unsalted
1 garlic clove
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp black pepper
2 1/2 cups chicken broth
1 1/2 cups cheddar cheese, shredded
1 lb broccoli
1 1/2 cups milk

Directions:
  1.  In a large pot, boil the water according to the egg noodle package.
  2. Add the broccoli with the egg noodles when the water is ready.
  3. Drain the pasta and broccoli. Run the pasta and broccoli under cool water to stop the cooking.
  4. In a large saucepan over medium heat, add the oil.
  5. Once the oil is heated, add the chicken. Cook the chicken until browned and cooked through.
  6. Remove the chicken and set aside on a plate.
  7. Add the butter with the garlic clove to the skillet.
  8. Remove the garlic clove after a minute and whisk in the flour.
  9. Add the salt and pepper. Stir.
  10. Slowly, whisk in the chicken broth until combined.
  11. Increase the heat to high and whisk until thick.
  12. Reduce the heat to low and slowly stir in the cheese until melted.
  13. Add the chicken, broccoli, and pasta to the cheese sauce. Stir.
  14. Slowly add the milk to the desired thickness. Mix well. Allow to cook for a few minutes while stirring.
  15. Serve immediately.
Recipe adapted from Picky Palate.
Did you already know...
-Cattle being used as a form of money dates back to 9000 B.C.
-Around 2000 B.C., cattle shaped bronze pieces were used as a form of money.
-Around 650 B.C., the ancient city of Lydia produced coins with the value printed on them.

Tuesday, May 29, 2012

Feta Topped Chicken

Sometimes it is crazy here. Since I like for us to eat dinner as a family, sometimes I need to make something quick. I saw this chicken recipe and I thought maybe the cooking time was off. If the time was correct, then maybe the chicken would be dried out. I will say I liked how the chicken turned out.
The best thing about this recipe is how easy you can adapt it to your preferences. For an example, my husband does not like tomatoes. I topped his chicken with only the cheese. My oldest daughter likes olives so next time hers will be Greek style. My youngest children did not like the cheese but did like the tomato. I liked the original recipe. I prefer to buy the feta cheese in a block and then crumble it. If you need a quick recipe, this is the one I would recommend.
Feta Topped Chicken
4 chicken breast, boneless and skinless
2 Tbsp balsamic vinaigrette dressing
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp thyme
1/8 tsp pepper
1 large roma tomato, cut into 8 slices
1/4 cup feta cheese, crumbled

Directions:
  1. Preheat oven to broil.
  2. Slice your chicken breast in half like butterfly style.
  3. Brush each side of the chicken breasts with the balsamic vinaigrette.
  4. Sprinkle the chicken with the oregano, rosemary, thyme, and pepper.
  5. Place the chicken in an oven proof dish. (I used a Pyrex casserole dish.)
  6. Broil the chicken about 4 inches from the top of the oven for 5 minutes.
  7. Turn the chicken over and allow the chicken to cook for 5 more minutes.
  8. Remove the chicken from the oven and top each piece of chicken with a tomato slice.
  9. Sprinkle some feta cheese on each piece of chicken.
  10. Broil the chicken for another 3 minutes or until the center of  the chicken internal temperature reaches 170 degrees F.
Recipe adapted from Betty Crocker website.
Did you already know...
-Feta is a brined cheese normally made from sheep or goat's milk.
-The word feta means slice in Greek.
-It is believed the cyclopes in Homer’s Odyssey made feta cheese in his cave.