Helped mom cook last night....

We bought this rub at the Christmas Tree Shop (of all places, right?) and it was so yummy!  It was dried garlic, crushed red pepper, curry powder and a few other spices that I can't remember.  Anyway, we just sprinkled it on both sides of boneless skinless chicken breasts and baked it in the oven.  It was so delicious and tasty!!!  She also made broccoli rabe, cabbage and red potatoes which she covered with butter and garlic (it was a little too fattening for my taste but still good.)

Tonight will be the mushroom chicken recipe posted below.  A friend of mine suggested adding in frozen peas at the end.  I think I might do that too.  I will post the final results below.

Bought some cooking supplies today!

FINALLY bought a sifter (it's just a mesh bowl with a handle- I didn't want the ones that you squeeze the handle) and cooling wracks for when I make my cookies. O and I bought a cupcake/cake caddy similar to this one.  Now I can finally make cupcakes (or even a cake) and not worry about how to transport it.  Yippie!  Now I am happy!!!!  :)

Cream of Mushroom Chicken

Adapted from a recipe from at allrecipes.com

2 tbsp butter

(I will also add in 1 tbsp minced garlic)

1 can condensed cream of mushroom soup

1 1/4 cups milk

1 onion, chopped

salt/pepper to taste

2 lbs skinless, boneless chicken breast halves, cubed

half container of sliced fresh mushrooms

1/4 cup frozen peans

1.  In a large saucepan, melt the butter & saute the garlic.  Add the soup & milk.  Stir together over medium heat.  Add onion, mushrooms, salt, pepper & bring to a boil.

2.  When mixture starts boiling, add chicken & simmer until chicken is cooked through (about 30 minutes), stirring often.  Serve over egg noodles or with rice. (I used brown rice.)

Definitely was a yummy meal and I will absolutely make it again, maybe trying different things or changing up some of the ingredients next time.

Apple Crisp

Recipe from foodnetwork.com

Bobby Flay

Ok so I had a lot of apple mixture left over from the previous recipe, and I didn't want to waste them, so I just used the topping from this recipe along with the mix from the other.  O but I did add 1 cup of apple cider to it as per Bobby's directions.

Topping:  

2 cups flour

2 cups sugar

2 sticks cold butter

This was so easy and came out so much better than the turnovers.  I just combined the flour, sugar and butter  (I tried with my hands, but it was too much so I just threw it all in my handy Kitchen Aid and it did the trick.)  Then just put the apple mixture in a pie tin, pour cider over it, and cover it with the topping.  Make sure you put it on a sheet because the juice will drip out.  (Sorry mom!)  Overall, it was yummy and I will definitely make it again!

Apple Turnovers

Recipe from foodnetwork.com

Ina Garten

1 tsp orange zest

3 tbsp freshly squeezed orange juice

1 1/4 lbs tart apples (3 apples) 

3 tbsp dried cherries (I omitted these)

3 tbsp sugar plus extra to sprinkle on top

1 tbsp flour

1/4 tsp cinnamon

1/8 tsp nutmeg

pinch kosher salt

1 package frozen puff pastry, defrosted

1 egg beaten with 1 tbsp water for egg wash

Preheat oven to 400*F.  

Combine orange zest & juice in a bowl.  Peel & core apples, and then cut into 3/4 inch cubes.  Immediately toss with zest & juice to prevent browning.  Add cherries, sugar, flour, cinnamon, nutmeg, salt.

Flour a board and lightly rolll each sheet of puff pastry into a 12-inch square.  Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush edges of square with egg wash and place about 1/3 cup of apple mixture on half of the square.  Fold the pastry diagonally over the apple mixture and seal edges with a fork.  Transfer to a sheet pan.  Brush top with egg wash, sprinkle with sugar and make small slits.  Bake x 20 minutes, or until browned.

Mine came out HORRIBLE!  They were not sweet tasting at all, I couldn't get the edges to seal properly and it was just bad.  My dad liked them, but he eats anything. So I shall not be making this again.

Giada's Stuffed Artichokes

Recipe from foodnetwork.com, by Giada De Laurentiis 

I will probably get to the store and give this a try tonight, even though DH won't be home for dinner.

3 tbsp olive oil, plus 1/4 cup

1 lb button or Roman mushrooms, trimmed & chopped (about 4 cups)

1 onion, diced

4 garlic cloves, chopped

4 slices proscuitto (2 oz), chopped

2 tbsp chopped fresh parsley leaves

1/2 cup grated Parmesan

1 tsp salt

1/2 tsp pepper

4 fresh artichokes, trimmed & cleaned (cut off top, bottom and the tops of the leaves with a pair of scissors)

2 cups white wine

In a large, heavy skillet, heat 3 tbsp olive oil over medium high heat.  Add the mushrooms, onions, garlic.  Cook stirring frequently until the mushrooms are tender and the onions are golden.  Transfer the mushroom mixture to a medium bowl & let the mixture cook slightly.  Add the proscuitto, parsley, Parmesan, salt & pepper & stir to combine.

Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves.  Stuff the mushroom mixture in the spaces between the leaves.  Place the artichokes in a heavy, high sided pan so they fit snuggly enough to stay upright.  Pour the wine and 1 cup water into the bottom of the pan.  Pour 1/4 cup olive oil over the top of the artichokes.  Place the pan over medium-high heat.  Cover the pan & bring to a simmer.  Reduce heat to low & simmer x 45 min, until artichokes are tender.

Recipes with weird ingredients?

My husband is a meat and potatoes type guy, and so am I.  We eat food with "normal" ingredients, not funky things.  So how come every time I find a recipe that sounds good, it has these odd and unusual type ingredients????  So frustrating!!  I promise I will never put anything on here that has any unusual or difficult to find ingredients.  :)

Mom's Matzo Ball Soup

Recipe from my mom

2 boxes of Manechevitz matzo ball & soup mix 

5 carrots

2 packages of chicken wingettes (I would say about 1 lb)

fresh dill & parsley (handful of each)

pasta (however much you like!)

I had such a hard time getting the exact recipe from my mom for this (she said she just throws things in and doesn't keep track) but it is such a great and easy soup!

Basically all you do is follow the directions on the box (but make sure you buy the mix that is for the soup AND the matzo balls!)  Add mix, chicken, dill, parsley and simmer x 1 hour (or whatever the box says!)  Also add in the carrots (chopped),  and continue to simmer.

Add the balls in (make them about the size of small meatballs- if you make them too big they will not cook all the way through, so here, the smaller the better!!!) about 15-20 minutes before the soup is done.  Add the pasta about 10 minutes before.  And viola!  You have awesome matzo ball soup.  :)

Apple Crisp

From allrecipes.com

10 cups all-purpose apples, peeled, cored & sliced

1 cup white sugar

1 tbsp flour

1 tsp ground cinnamon

1/2 cup water

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup butter, melted

1. Preheat over to 350*F

2.  Place apples in a 9x13 inch pan.  Mix the white sugar, 1 tbsp flour & cinnamon together, and sprinkle over apples./  Pour water evenly over all.

3.  Combine oats, 1 cup flour, brown sugar, baking powder, baking soda & melted butter together.  Crumble evenly over apple mixture.

4.  Bake at 350*F for 45 minutes.

Ok so peeling, coring and slicing the apples was a royal pain but it was so worth it!  This was so yummy, and I am surprised it has lasted !  I had some as soon as it came out of the oven with a glop of whipped cream on top and it was awesome.  DH suggested vanilla ice cream, but we didn't have any.  My favorite part was the topping!  I wish I could make JUST the topping!!!

Stewed Chicken & Sausage

Recipe from Emeril Lagasse

1 small chicken cut into 8 pieces (I had 10 drumsticks in my freezer from a recipe I never made, so I used them for this.

Essence (recipe below)

1/2 cup flour

1/4 cup vegetable oil

1 lb smoked sausage, cut into 1/2 inch slices (I had 3 pieces of turkey sassage that I used)

2 cups julienne onions (not sure what this meant, so I just cut them into slices)

salt, cayenne

4 bay leaves

1 tbsp chopped garlic

6 cups canned chicken stock

1/4 cup chopped green onions

Essence Creole Seasoning:

2 1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp pepper

1 tbsp onion powder (I didn't have it so I omitted it)

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

The recipe was a little confusing, so I did this part my way- I added the flour to the essence, and then dredged the chicken in it.  

Add oil to the slow cooker, over medium heat.  When the oil is hot, add the chicken.  Turns out the slow cooker was probably not the way to do this, but I tried.  Turn to brown the chicken on all sides.  Cook until evenly browned, about 5-6 min.  Add sausage, stir & cook for 5-6 min.  Add the onions.  Season with salt & cayenne.  Cook for 5-6 min.  Add bay leaves, garlic & stock.  Cover the slow cooker & cook for 3 hours. or until chicken is tender.  Stir in green onions.

*****This took way too much time and so did not come out properly.  I felt like this should've been made in a dutch oven rather than the slow cooker.  I also added in about 1 lbs of red potatoes, cut into small chunks when there was about 30 min left. 

I will definitely NOT make it again (although DH did love the taste and the heat that came from all the pepper.)

Hearty Tuscan Soup

From www.pierogy.com

1 bag (100 ct) Mrs. T's mini pierogies (I used 2 small bags of full sized ones)

2 tbsp olive oil

1 cup chopped onion

32 oz chicken broth (I usd 8 cups- made a big pot)

32 oz Italian style stewed tomatoes (1 used 1 big can - 24 oz - I think of whole tomatoes)

15-24 oz red kidney beans, drained and rinsed.

1 lb fresh spinach or escarole (used 1 bag of frozen spinach)

2 tsp Italian seasoning

*salt/pepper to taste

Saute onion in oil until tender.  Add brother & tomatoes, bring to a boil.  Add pierogies and return to a boil; boil for 4 minutes.  Add beans, escarole (or spinach), & Italian seasoning; return to a boil. Reduce heat & simmer, covered, until escarole is barely tender, about 1 minute.  Serve with grated Parmesan cheese and crushed red pepper, if desired.

I thought this soup was yummy (and pretty healthy too) but DH hated it.  He says he hates whole or chunk tomatoes in soup, sauce, etc.  So I guess I will be eating this huge pot that I made for a while........ :)

No dinner tomorrow (Thursday)

DH has to go to a funeral in the morning while I am at work, and then as soon as I get home we are going to Long Island for a wake and then a service.  Busy and hectic week for him.  Poor guys.  O but anyhow I will not be cooking tomorrow, so don't think I forgot about you!! 

Beef Stroganoff

From the Better Homes & Gardens Cookbook

Apparently this is one of my husband's favorites.  His sister used to make it for him all the time, so I decided to give it a shot.  It was definitely a super simple recipe, and very quick to make. 

1.5 lbs beef- I used angus cut into cubes, but you are better off getting strips, as you will have to cut it into thin, bite sized pieces.

8 oz sour cream

2 cups sliced mushrooms

1/2 cup chopped onion

1 clove garlic, chopped (I used one tsp of that pre-chopped garlic in the jar--- SO EASY!)

2 tbsp flour

2 tsp beef bouillion powder (I had chicken, so that's what I used.)

1/2 cup water

1/4 tsp pepper

2 tbsp butter

2 cups egg noodles (depends how much you like them...)

Melt butter in skillet.  Add in beef, onion, garlic and mushrooms.  Cook meat through.

In another bowl (while the above is happening) mix together the sour cream, bouillon, flour, water, pepper.  Once the meat is cooked, add this to the skillet and cook until bubbly and thick.  

Serve over egg noodles. 

This was yummy but a little heavy.  Someone recommended eating it on some kind of crusty bread instead of the noodles, but I don't know.  I guess it was pretty good if you are in the mood for a heavy meal.

Now what can I make for dinner tomorrow???

We had a mini-Thanksgiving for dinner tonight (turkey, stuffing, green beans, sweet potato fries) so how can I top that tomorrow night for dinner?  Maybe homemade pizzas?  If you have any ideas of a nice and easy meal, let me know!!!

Perfect Rice

The Neelys (from Down Home with the Neelys)

2 tbsp butter

1 shallot, chopped (I used half of a small onion)

1 1/2 cups long grain rice

salt & freshly ground black pepper

2 1/2 cups chicken broth or water, warmed

1 clove garlic, smashed

2 sprigs fresh thyme (only had dried, so I used about 2 tsp of that)

1 tsp freshly chopped parsley leaves, for garnish

Melt butter.  Add shallot and saute until tender.  Add rice and still until the rice is coated with the butter.  Season with salt/pepper to taste and add the warmed stock.  (I didn't warm it, and it still came out fine.)  Add smashed garlic and thyme.  Cover and cook for 15-17 minutes.

Remove the garlic & fresh thyme.  Fluff with a fork and add parsley.

I thought this was delicious, but DH said it was too much thyme.  Oh well.  You can't please everyone!!!!

Sweet Potato "Fries"

Recipe by Ellie Krieger (Healthy Appetite)

1 1/2 lbs sweet potatoes, peeled (2 medium potatoes)

1 tbsp canola oil (I drizzled it on, probably used more like 2 or 3 tbsp)

1/2 tsp salt

Cooking spray

**I also added cinnamon and nutmeg (not part of the original recipe, but gave the fries a delicious flavor.**

Directions:

1. Cut the potatoes lengthwise into 1/4-inch thick matchsticks and toss with oil, salt, and any other spices you add.  Spray baking sheet with spray.  Arrange in a single layer and bake until the fries are tender & crisp, about 30 minutes.

I baked them for this time, and they stayed soft not crisp.  So do not expect a crunchy fry, but they were absolutely delicious.

Pretty cake!

It's been a while since I posted on here, and I promise I will get more into this!  But I assure you I have been eating for the past 6 days, I just haven't posted much.

One of my favorite things was a cake I made for DH.  I simply took a vanilla cake mix and instead of using a regular cake tin, I put it in a bundt cake pan.  So the cake came out in a round donut shape.  Then to frost it I used store bought frosting.  I heated it up for 30 sec in the microwave and was able to drizzle it on the cake rather than just frost it like a plain old cake.  The result was a yummy cake that DH has been munching on every time I turn my back.  Anyhow that is a great way to make a plain old cake look new and different- and still taste yummy!

Restaurant Review

We learned the hard way- do not go to Denino's during the week.  They were not busy at all yet the waitress forgot about us, and didn't come over until we asked the hostess what was going on.  The normally delicious pizza was very greasy.  I overheard several people sending back their food for similar reasons.  Things were coming out wrong too.  Like the people next to us ordered a plain pie with broccoli.  Well, what they got was a white pie with broccoli rabe.  Big difference.  The waitress told them to try it and if they didn't like it, they'd send it back.  Back it went. O and we asked for more water and the waitress practically threw the pitcher at us.  Very bad.  I will never go back there on a week night.

Italian Chickpea Salad

1/2 cup olive oil

2 tbsp red wine vinegar (didn't have any, so I used balsamic)

1 tsp oregano (didn't have any, so I used Italian seasoning)

2 tbsp fresh parsley, chopped

1 clove garlic, chopped

salt and pepper to taste

1 cup chopped onion

1/2 cup olives

2 cans drained chick peas

To create the dressing:  Combine oil, vingear, spices & seasonings.  Mix well.

Add onions, olives, and chick peas.  Pour dressing over and mix well.  Enjoy!

This was so yummy!!!  I actually had it with one of those pre-cooked chicken patties from the supermarket and it was a delicious dinner for one (DH was working.)

Chicken & corn salad

Ina's Fresh Corn Salad

5 earns of corn, shucked
1/2 cup small-diced red onion (1 small onion) - I have plenty of regular onions, so I will use that instead of the red
3 tbsp cide vinegar
3 tbsp good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn just until the starchiness is gone (3 minutes.) Drain & immerse in ice water immediately to stop cooking and set the color. When the corn is cool, cut the kernels off the cob. Toss with all other ingredients except the basil. Just before servings, toss with basil. Serve cold or at room temp.

I don't think it can get any easier than this folks. With it, I am going to serve grilled chicken breasts. I have some kind of Asian rub I bought in the supermarket that I will use (not sure of the brand) so it will go nicely.

I am also considering making a nice cake for dessert. It will be a little back-to-school treat for me lol. Probably just going to use a cake mix, but will make my own frosting. Yum.