So, I'm not really sure what this dish is called. It's something I learned when I used to have a job teaching life skills to developmentally disabled adults. (One of my favorite jobs!) It was from a 4 ingredient cookbook (I don't remember which one, sorry!) but I've added a little more to it. This is such an easy dish, and very yummy! It's one of my favorite cold-weather comfort foods.
Ingredients:
1 Onion
1 Pound Ground Turkey
1 Bag of Potatoes O'Brien (You can find it in the frozen foods section)
1 Medium Size Jar of Chunky Salsa (Not the watery kind...that will make the dish too "sloppy" and juicy)
Shredded Parmesan Cheese
Sour Cream
Brown the turkey meat and onion in a large skillet. When turkey meat is cooked thoroughly, add the potatoes O'Brien to the skillet. Make sure the heat is on medium. Pour the jar of salsa over the turkey meat and potatoes. Stir often (you don't want anything to burn!), the potatoes should be heated and cooked thoroughly within about 10 minutes. Remove from heat once cooked, dish out portions. Spoon sour cream on top, and sprinkle with shredded Parmesan cheese.
Serves 6
*Pictures to come...the next time I make it!
Sunday, October 18, 2009
Wednesday, June 10, 2009
Peanut Butter Frosting
I made chocolate cupcakes with this peanut butter frosting recipe...and OH MY GOODNESS! I am sad to say that my diet suffered (big time) because I ate so many of the cupcakes! I don't really remember where I got this recipe from, it's one that I've had for awhile in my recipe box...I did google "peanut butter frosting" and it seems that this is a pretty general "base" recipe. In any case, it is GOOD!
Peanut Butter Frosting
Will frost about 36 cupcakes
1/2 Cup Softened Butter
1 Cup Peanut Butter
3 Tablespoons Milk
2 Cups Powder Sugar
1 Teaspoon Vanilla
If you have a Kitchen Aid mixer, use it...the frosting will be much more "fluffier".
Cream together the Butter and Peanut Butter until mixed thoroughly. Add in the Milk, Vanilla and Powder Sugar. Mix on Medium once all of the ingredients are incorporated. (ie: don't turn the Kitchen Aid on high speed until the powder sugar is no longer powder...you will have a huge mess if you do!) Put frosting in a pastry bag and pipe onto cupcakes.
Peanut Butter Frosting
Will frost about 36 cupcakes
1/2 Cup Softened Butter
1 Cup Peanut Butter
3 Tablespoons Milk
2 Cups Powder Sugar
1 Teaspoon Vanilla
If you have a Kitchen Aid mixer, use it...the frosting will be much more "fluffier".
Cream together the Butter and Peanut Butter until mixed thoroughly. Add in the Milk, Vanilla and Powder Sugar. Mix on Medium once all of the ingredients are incorporated. (ie: don't turn the Kitchen Aid on high speed until the powder sugar is no longer powder...you will have a huge mess if you do!) Put frosting in a pastry bag and pipe onto cupcakes.
Sunday, May 17, 2009
Crockpot Italian Chicken
In the summer, especially when it hits 100+ which it was today, I try to use the crockpot to make dinner so I don't need to turn on the oven. I grabbed this little seasoning packet by McCormick while grocery shopping yesterday. I had most of the ingredients on hand at home, but had I bought them it probably would have been about $5.00. I was very pleased with how this meal turned out. Bonus: the house smelled yummy all day while it was cooking, and I didn't do much except throw everything in the crockpot! I served mine over whole wheat pasta. (Tip: you can buy whole wheat pasta at Trader Joe's for about $1.25)
Slow Cookers Italian Herb Chicken
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
2 1/2 pounds bone-in chicken parts, skin removed (I used about 10-12 "chicken tenders")
1 package (8 ounces) mushrooms, halved or sliced
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (6 ounces) tomato paste
DIRECTIONS
1. Place chicken and mushrooms in slow cooker.
2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover. I added one cup of water to the mixture. It was really thick, and I didn't want the chicken to burn in the crock pot. I'm glad I didn't, because it turned out perfect!
3. Cook 8 hours on LOW or 4 hours on HIGH. I cooked mine on high for 7 hours, and then let it thicken up for an hour since I added water. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta, if desired.
NUTRITION INFORMATION
per serving
Calories: 271
Fat: 11 g
Carbohydrates: 16 g
Cholesterol: 77 mg
Sodium: 648 mg
Fiber: 2 g
Protein: 27 g
Slow Cookers Italian Herb Chicken
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
2 1/2 pounds bone-in chicken parts, skin removed (I used about 10-12 "chicken tenders")
1 package (8 ounces) mushrooms, halved or sliced
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (6 ounces) tomato paste
DIRECTIONS
1. Place chicken and mushrooms in slow cooker.
2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover. I added one cup of water to the mixture. It was really thick, and I didn't want the chicken to burn in the crock pot. I'm glad I didn't, because it turned out perfect!
3. Cook 8 hours on LOW or 4 hours on HIGH. I cooked mine on high for 7 hours, and then let it thicken up for an hour since I added water. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta, if desired.
NUTRITION INFORMATION
per serving
Calories: 271
Fat: 11 g
Carbohydrates: 16 g
Cholesterol: 77 mg
Sodium: 648 mg
Fiber: 2 g
Protein: 27 g
Saturday, May 16, 2009
Banana Bread
I had some over-ripe bananas sitting on my counter, so I decided to make some banana bread. I wanted to use my mom's recipe but couldn't find it, so I googled and came up with this recipe from Simply Recipes ...it turned out REALLY good! Almost as good as my mom's!
Banana Bread
Ingredients
3 or 4 ripe bananas, smashed (I used about 5 medium sized bananas)
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla (I add 1 tsp of vanilla to every recipe, so I used 2 instead of 1)
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
I set my timer at 45 minutes for bake time. I didn't want it to over bake, and I'm glad I took it out at 45 minutes...it turned out beautiful! It was very moist. I also removed from the pan 5 minutes after taking it out of the oven, and then cooled it on a wire rack...I didn't want the outside to get crispy in a hot pan. Enjoy!
Friday, May 15, 2009
Pulled Pork BBQ Pizza
This is what I'm making for dinner tonight! We made a pork roast in the crock pot last night, so I'm using the left overs. The recipe calls for some interesting ingredients, so I might be making a few tweaks here and there. I'll let you know how it turns out!
Pulled Pork BBQ Pizza
Recipe from Foodnetwork.com
Ingredients
1 cup apple cider vinegar
1 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon molasses
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Yellow cornmeal, for sprinkling the baking sheet
1 recipe Basic Pizza Dough, recipe follows
2 1/2 cups Pulled Pork
1/2 small onion, thinly sliced
1 green bell pepper, seeded and finely chopped
6 ounces shredded Monterey Jack cheese
6 ounces shredded mozzarella cheese
Directions
In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, red and black peppers. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool.
Place a pizza stone on the lowest rack of the oven and preheat to 500 degrees F.
Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet.
Spoon 1 cup of the cooled barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onion slices and chopped bell pepper. Spread the cheeses evenly over the top. Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly. Serve with remaining barbecue sauce, if desired.
Basic Pizza Dough
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
Yield: dough for 1 (15-inch) pizza
Pulled Pork BBQ PizzaRecipe from Foodnetwork.com
Ingredients
1 cup apple cider vinegar
1 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon molasses
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Yellow cornmeal, for sprinkling the baking sheet
1 recipe Basic Pizza Dough, recipe follows
2 1/2 cups Pulled Pork
1/2 small onion, thinly sliced
1 green bell pepper, seeded and finely chopped
6 ounces shredded Monterey Jack cheese
6 ounces shredded mozzarella cheese
Directions
In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, red and black peppers. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool.
Place a pizza stone on the lowest rack of the oven and preheat to 500 degrees F.
Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet.
Spoon 1 cup of the cooled barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onion slices and chopped bell pepper. Spread the cheeses evenly over the top. Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly. Serve with remaining barbecue sauce, if desired.
Basic Pizza Dough
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
Yield: dough for 1 (15-inch) pizza
Saturday, May 2, 2009
Lettuce Wraps
Here's another recipe I can't take credit for. I got it from my friend, Shawn. They are really good, and so easy to make! I'm sure I'll be making these a lot this summer. The perfect meal when it's hot outside! They're also low carb...and high protein.
Lettuce Wraps
Serves 4
1 Head of Iceberg Lettuce
1 Bag of Broccoli ColeSlaw
2 Tablespoons of Sesame Seeds
1/2 Jar of "Litehouse- Toasted Sesame Ginger Dressing, Sauce, & Marinade"
1 Rotisserie Chicken (from the grocery store)
Take the meat off of the rotisserie chicken, and break into small pieces with your hands. (This part is kind of messy, but it's faster with your fingers). Mix Broccoli Slaw, Dressing, Chicken, and Sesame Seeds in a large bowl. Spoon into a leaf of lettuce, and roll lettuce up, like a burrito. Eat immediately.
Lettuce Wraps
Serves 4
1 Head of Iceberg Lettuce
1 Bag of Broccoli ColeSlaw
2 Tablespoons of Sesame Seeds
1/2 Jar of "Litehouse- Toasted Sesame Ginger Dressing, Sauce, & Marinade"
1 Rotisserie Chicken (from the grocery store)
Take the meat off of the rotisserie chicken, and break into small pieces with your hands. (This part is kind of messy, but it's faster with your fingers). Mix Broccoli Slaw, Dressing, Chicken, and Sesame Seeds in a large bowl. Spoon into a leaf of lettuce, and roll lettuce up, like a burrito. Eat immediately.
Tuesday, April 14, 2009
Crockpot Chicken Stroganoff
I kind of made this recipe up last night for dinner, and I was so happy with how it turned out! M says "it passed the taste test for sure".
Crockpot Chicken Stroganoff
Recipe will make around 6 servings
10 Chicken Tenders
1 Packet of Lipton Onion Soup mix
1 Can of Campbell's Cream of Chicken & Mushroom Soup
1 "Can" of White Wine
6 Servings of Wild Rice
Put Chicken in crockpot, sprinkle Onion Soup Mix on top. Spread Cream of Chicken and Mushroom Soup on top. Fill empty soup can with White Wine, pour over chicken mixture.
Set crockpot on "high" for 4 hours, stirring occasionally. After 4 hours, turn to low for 1.5 hour. If you won't be home, leave on "low" all day (for at least 6-8 hours until chicken is cooked and tender). Chicken should be VERY tender, and you should be able to easily tear it apart, and shred it.
Spoon on top of cooked Wild Rice, and serve.
Crockpot Chicken Stroganoff
Recipe will make around 6 servings
10 Chicken Tenders
1 Packet of Lipton Onion Soup mix
1 Can of Campbell's Cream of Chicken & Mushroom Soup
1 "Can" of White Wine
6 Servings of Wild Rice
Put Chicken in crockpot, sprinkle Onion Soup Mix on top. Spread Cream of Chicken and Mushroom Soup on top. Fill empty soup can with White Wine, pour over chicken mixture.
Set crockpot on "high" for 4 hours, stirring occasionally. After 4 hours, turn to low for 1.5 hour. If you won't be home, leave on "low" all day (for at least 6-8 hours until chicken is cooked and tender). Chicken should be VERY tender, and you should be able to easily tear it apart, and shred it.
Spoon on top of cooked Wild Rice, and serve.
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