For those who know me, first of all, no my new BBQ buddy is not my granddaughter. But rather a product that I came upon when we were traveling up in Canada last summer. Along with our travel buddies we had a down day because of some rainy days while we were visiting in Kelowna, BC located in the Okanagan Valley Area. It is a wonderful town and this was our 2nd time in this area.
So on this rainy day we decided to do some shopping at their mall. We came upon this cooking store and I discovered this product called "Cookina Grill Mat". This product is 100% non-stick material and is PFOA Free.
I decided to take a try with this product and I am so glad that I did. It goes on top of your grill and you do get all of the grill marks with your fish, meats and vegetables. And the best thing is no flare up and/or sticking of your foods to your grill.
Let me tell you I have grilled, steaks, tri-tip, pork loins, fish, veggies, hot dogs and hamburgers. Everything worked great except I was a little disappointed in how the burgers came out. Since your food is on top of this sheet, the juices stay and collect and I found that with the juiciness of the burgers it was almost like they were steaming instead of grilling on the BBQ.
The clean-up is just as easy as they state in their promo. You just wait until it cools down and wash everything off with soap and water, no harsh products used and/or needed at all.
You do have to remember not to get your grill hotter than 500 degrees.
In fact I love this product so much, I ordered and bought one for each of our kids and another one for me. Additionally, I've since found out they also have a similar product that can be used for the oven and baking as well.
Here's a little clip explaining the product and the next time I grill I'll take a couple of my pictures and post them here. http://cookina.co/store/ca/index.php?id_product=8&controller=product&id_lang=1
Saturday, April 12, 2014
Saturday, March 29, 2014
Hamburger Cabbage Soup--Updated for the Crock Pot
I made this recipe a couple of years ago. Fixed it again the other night but did it in the crock pot, so here it is a little updated.
Different recipes from (Rachel Ray-Stuffed Cabbage Soup and Sandra Koch-Hamburger Soup) and did some modifications and so here is my recipe:
INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
1 large head of Cabbage sliced and chopped up or 2 small heads (a mix of green and the Chinese Cabbage)
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of diced tomatoes (I used the fire roasted ones)
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worcestershire sauce
1 tsp of Ground pepper
1 tsp of salt
DIRECTIONS:
1. In a large saucepan with about 1 tbsp of canola or olive oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may not be tender, but do not worry if they are not. Drain and transfer this over to the crock pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, tomato paste, Worcestershire sauce and mix. Then add in the cabbage put on medium for 6 hours or high for about 4 hours.
Different recipes from (Rachel Ray-Stuffed Cabbage Soup and Sandra Koch-Hamburger Soup) and did some modifications and so here is my recipe:
INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
1 large head of Cabbage sliced and chopped up or 2 small heads (a mix of green and the Chinese Cabbage)
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of diced tomatoes (I used the fire roasted ones)
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worcestershire sauce
1 tsp of Ground pepper
1 tsp of salt
DIRECTIONS:
1. In a large saucepan with about 1 tbsp of canola or olive oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may not be tender, but do not worry if they are not. Drain and transfer this over to the crock pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, tomato paste, Worcestershire sauce and mix. Then add in the cabbage put on medium for 6 hours or high for about 4 hours.
- If you wish you may add in a little more pepper if you wish. Also if you find the soup is not as thick as you want either add in another can of Tomato sauce with a mixture of corn starch/water to thicken it up.
Tuesday, March 18, 2014
Mock Abalone Supreme
I had forgotten how many great recipes I clipped out of the local paper back in the 80's.
This is such a great recipe and when served to company people do not believe it is chicken.
Ingredients:
4-6 chicken skinless/boneless (pounded thin)
2 bottles of clam juice (8 oz each)
1 tblsp vegetable oil
2 eggs beaten
1 cup flour
1 cup panko bread crumbs (original recipe calls for bread crumbs)
1 tsp paprika
1 tsp salt
Oil for frying
Pound the beats until about 1/4 inch thick. Place in plastic zip lock type bag, pour clam juice over chicken and let this marinade in the refrigerator for 2 days, turning at least twice each day.
Place chicken and clam juice in bowl and add 1 tsp oil and egg and mix. Put flour on a plate or bowl with the breadcrumbs, paprika and salt. Bread the chicken breast pressing flour mixture into breasts. Let the coated pieces rest for about 20 minutes.
Heat about 1/4 inch oil in skillet over medium heat. Fry chicken until golden, being careful not to burn flour and crusty bits in pan. When all the breasts are cooked, remove from pan and set aside on a platter. See Supreme Sauce below and pour over cooked chicken breasts and put some parsley around the edge of the platter and serve.
Supreme Sauce:
Browned flour and bits from skillet
1 cup White Wine reduced to about 1/2 cup
1 tsp lemon juice
1/2 cup clam juice leftover from chicken (or use fresh from bottle if you don't want to use the marinade)
Slivered almonds (optional)
Pour as much oil from skillet as possible. Combine wine, lemon juice and clam juice in skillet over medium heat, add some more clam juice if needed. Cook, stirring constantly until thickened to the consistency of a thin white sauce. Pour over chicken and add slivered almonds if desired.
This is such a great recipe and when served to company people do not believe it is chicken.
Ingredients:
4-6 chicken skinless/boneless (pounded thin)
2 bottles of clam juice (8 oz each)
1 tblsp vegetable oil
2 eggs beaten
1 cup flour
1 cup panko bread crumbs (original recipe calls for bread crumbs)
1 tsp paprika
1 tsp salt
Oil for frying
Pound the beats until about 1/4 inch thick. Place in plastic zip lock type bag, pour clam juice over chicken and let this marinade in the refrigerator for 2 days, turning at least twice each day.
Place chicken and clam juice in bowl and add 1 tsp oil and egg and mix. Put flour on a plate or bowl with the breadcrumbs, paprika and salt. Bread the chicken breast pressing flour mixture into breasts. Let the coated pieces rest for about 20 minutes.
Heat about 1/4 inch oil in skillet over medium heat. Fry chicken until golden, being careful not to burn flour and crusty bits in pan. When all the breasts are cooked, remove from pan and set aside on a platter. See Supreme Sauce below and pour over cooked chicken breasts and put some parsley around the edge of the platter and serve.
Supreme Sauce:
Browned flour and bits from skillet
1 cup White Wine reduced to about 1/2 cup
1 tsp lemon juice
1/2 cup clam juice leftover from chicken (or use fresh from bottle if you don't want to use the marinade)
Slivered almonds (optional)
Pour as much oil from skillet as possible. Combine wine, lemon juice and clam juice in skillet over medium heat, add some more clam juice if needed. Cook, stirring constantly until thickened to the consistency of a thin white sauce. Pour over chicken and add slivered almonds if desired.
Paul's Carrot Cake
Here is another fabulous recipe I got out of the newspaper when we lived down in Danville, CA.
Paul's Carrot Cake
Ingredients:
1 1/4 cup of salad oil (I have used canola, grape seed and/or light olive oil)
1 cup packed brown sugar
1 cup sugar
4 eggs
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
3 cups finely shredded raw carrots packed
8 1/2 ounces of crushed pineapple drained
1/2 cup finely chopped walnuts
1/2 cup raisins
In a large bowl, cream together the oil and sugars. Add the eggs, beating until well blended. In another bowl, blend the flour, salt, baking soda, baking powder and spices. Add this mixture about 1/2 at a time to the oil/eggs mixture mixing just enough to blend. Add in the carrots, pineapple, nuts and raisins into the batter.
Pour the batter into 2 greased and floured round 9 inch cake pans or a 13x9 pan. Bake at 350 degrees for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes for about 10 minutes, turn the cake(s) out on a wire rack and cool completely before icing.
Frost with either sour cream frosting (in the can) or with the Lemon Cream Cheese Frosting listed below.
Lemon Cream Cheese Frosting:
12 ounces cream cheese softened
12 tblsp butter softened
3 cups confectioner's sugar
2 tsp vanilla
1 tblsp grated lemon rind
In a large bowl, mix the cream cheese with the butter until fluffy. Sift in the confectioner's sugar and beat with the cream cheese and butter until well blended. Blend in the vanilla and lemon rind and frost the cake(s).
Paul's Carrot Cake
Ingredients:
1 1/4 cup of salad oil (I have used canola, grape seed and/or light olive oil)
1 cup packed brown sugar
1 cup sugar
4 eggs
2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
3 cups finely shredded raw carrots packed
8 1/2 ounces of crushed pineapple drained
1/2 cup finely chopped walnuts
1/2 cup raisins
In a large bowl, cream together the oil and sugars. Add the eggs, beating until well blended. In another bowl, blend the flour, salt, baking soda, baking powder and spices. Add this mixture about 1/2 at a time to the oil/eggs mixture mixing just enough to blend. Add in the carrots, pineapple, nuts and raisins into the batter.
Pour the batter into 2 greased and floured round 9 inch cake pans or a 13x9 pan. Bake at 350 degrees for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes for about 10 minutes, turn the cake(s) out on a wire rack and cool completely before icing.
Frost with either sour cream frosting (in the can) or with the Lemon Cream Cheese Frosting listed below.
Lemon Cream Cheese Frosting:
12 ounces cream cheese softened
12 tblsp butter softened
3 cups confectioner's sugar
2 tsp vanilla
1 tblsp grated lemon rind
In a large bowl, mix the cream cheese with the butter until fluffy. Sift in the confectioner's sugar and beat with the cream cheese and butter until well blended. Blend in the vanilla and lemon rind and frost the cake(s).
Best Ever Banana Bread
I've been making my banana bread ever since I came upon this recipe from a neighbor when we used to live in Danville, CA. Since my recipe is becoming so wrinkled and all decided to put it up on my blog:
Ingredients:
1/2 cup butter (1 cube softened)
1 1/4 cup of sugar
2 eggs
4 tbsp. of sour cream
1 tsp of vanilla
1 1/2 cup of flour
1 tsp. of baking soda
3-4 very ripe bananas cut up into large chunks
1/2 cup of chopped nuts
Preheat your oven to 350 degrees. Grease 1 regular loaf pan or 2 small pans (I prefer the regular loaf pan).
Mix together on medium speed in your mixer the butter and sugar. Then add, eggs, sour cream and vanilla and mix well. Add the bananas, baking soda and flour and mix on low until blended. Then add in your nuts. Pour into the prepared loaf pan and bake in the oven for about 45-60 minutes or until done.
Let the pans cool and then remove the loaves from the pans.
Ingredients:
1/2 cup butter (1 cube softened)
1 1/4 cup of sugar
2 eggs
4 tbsp. of sour cream
1 tsp of vanilla
1 1/2 cup of flour
1 tsp. of baking soda
3-4 very ripe bananas cut up into large chunks
1/2 cup of chopped nuts
Preheat your oven to 350 degrees. Grease 1 regular loaf pan or 2 small pans (I prefer the regular loaf pan).
Mix together on medium speed in your mixer the butter and sugar. Then add, eggs, sour cream and vanilla and mix well. Add the bananas, baking soda and flour and mix on low until blended. Then add in your nuts. Pour into the prepared loaf pan and bake in the oven for about 45-60 minutes or until done.
Let the pans cool and then remove the loaves from the pans.
Mississippi Roast in the Crock Pot
I know this recipe is all over the internet but I came upon it on a knitting group that I belong too on Ravelry. If you are not a knitter or crocheter then you do not know what this group is. Basically it is a facebook for knitters and/or crocheter's. So here is the recipe, it is so simple it is scary.
Ingredients:
3-4 lbs of Chuck Roast
1 package of Ranch dressing
1 package of Au Jus
4-5 Pepperconini's
1/2 Onion sliced
1 cube of butter (unsalted if possible), sliced into about 3-4 chunks
In your crockpot, layer first your sliced onions, then add your chuck roast.
Then spread on top of the chuck roast, the ranch dressing and au jus. Add the butter on top of all of this, then put about 2-3 pepperconini's and spread a couple more on the bottom of the crock pot.
Set your CP to low and cook for about 8-10 hrs.
When it is all done, you can take out your meat and add a little bit of cornstarch to make some gravy in a separate pan
Note: I was able to find ranch dressing and au juis that is MSG free, otherwise if you can't find that, DO NOT add any salt.
Ingredients:
3-4 lbs of Chuck Roast
1 package of Ranch dressing
1 package of Au Jus
4-5 Pepperconini's
1/2 Onion sliced
1 cube of butter (unsalted if possible), sliced into about 3-4 chunks
In your crockpot, layer first your sliced onions, then add your chuck roast.
Then spread on top of the chuck roast, the ranch dressing and au jus. Add the butter on top of all of this, then put about 2-3 pepperconini's and spread a couple more on the bottom of the crock pot.
Set your CP to low and cook for about 8-10 hrs.
When it is all done, you can take out your meat and add a little bit of cornstarch to make some gravy in a separate pan
Note: I was able to find ranch dressing and au juis that is MSG free, otherwise if you can't find that, DO NOT add any salt.
Friday, October 4, 2013
Marinade with Sirrachi Sauce
Marinade with Sriracha Sauce
This marinade was originally made for chicken thighs that you cut up and put on skewers. I decided to make it for a pork loin and also just plain chicken thighs. Big hit!!!
Ingredients:
1/2 C Brown Sugar packed
1/3 C Chili Paste (found in the Asian section)
1/4 C Fish oil
1/4 C Sriracha sauce
1/2 C Rice Vinegar
2 tsp of shredded ginger
Mix all the above together and either marinate chicken thighs for 30 minutes or a pork loin for about 3-4 hours. After marinating you can heat up the marinate and use as a baste for your chicken or pork loin.
My next experiment will be with a Tri-tip and or Ribs.
This marinade was originally made for chicken thighs that you cut up and put on skewers. I decided to make it for a pork loin and also just plain chicken thighs. Big hit!!!
Ingredients:
1/2 C Brown Sugar packed
1/3 C Chili Paste (found in the Asian section)
1/4 C Fish oil
1/4 C Sriracha sauce
1/2 C Rice Vinegar
2 tsp of shredded ginger
Mix all the above together and either marinate chicken thighs for 30 minutes or a pork loin for about 3-4 hours. After marinating you can heat up the marinate and use as a baste for your chicken or pork loin.
My next experiment will be with a Tri-tip and or Ribs.
Monday, June 10, 2013
Cherry Tomatoes and Mozzarella Cheese Skewers
I found this recipe the other day and served it when I hosted our book club meeting. It was a great hit.
So here is the recipe:
20 or 1 Small container of Cherry Tomatoes
20 or 1 Small container of Mozzarella cheese balls (found these at Target)
1 Small container of Fresh Basil (unless you have some in your garden)
1/2 Cup of Balsamic Vinegar
1/4 Cup of Olive Oil
Salt and Pepper
Citrus/Basil Spice from Pampered Chef
1. Drain the juice from the mozzarella cheese balls and put into a medium sized bowl.
2. Add the balsamic vinegar, oil olive and spice to the mozzarella balls and marinade in the refrigerator for a couple of hours
3. Wash and pat dry the basil leaves and cut into small pieces
4. On a tooth pick skewer spear 1/2 of a tomato, then add the mozzarella cheese ball, next spear a basil leaf and then add the other half of the tomato.
5. Lay on a serving plate and sprinkle some more olive oil, balsamic vinegar and salt pepper and serve
NOTE: you can always add additional balsamic vinegar if you wish to the marinade.
So here is the recipe:
20 or 1 Small container of Cherry Tomatoes
20 or 1 Small container of Mozzarella cheese balls (found these at Target)
1 Small container of Fresh Basil (unless you have some in your garden)
1/2 Cup of Balsamic Vinegar
1/4 Cup of Olive Oil
Salt and Pepper
Citrus/Basil Spice from Pampered Chef
1. Drain the juice from the mozzarella cheese balls and put into a medium sized bowl.
2. Add the balsamic vinegar, oil olive and spice to the mozzarella balls and marinade in the refrigerator for a couple of hours
3. Wash and pat dry the basil leaves and cut into small pieces
4. On a tooth pick skewer spear 1/2 of a tomato, then add the mozzarella cheese ball, next spear a basil leaf and then add the other half of the tomato.
5. Lay on a serving plate and sprinkle some more olive oil, balsamic vinegar and salt pepper and serve
NOTE: you can always add additional balsamic vinegar if you wish to the marinade.
Monday, May 6, 2013
Rustic Tuscan Soup
It has been quite awhile since I posted any new recipes. As we are having some very cool rainy weather after highs in the 90's this past weekend, have decided to make some soup today.
Here's a recipe that I got from one of the local wineries in our area. It is so good, so thank you D'Art Winery. I've also added carrots, zucchini and squash.
RUSTIC TUSCAN SOUP:
Ingredients:
1 Medium Onion 1 Package of Sweet Italian Sausages
2 Regular Size Bottles of Marinara/Spaghetti Sauce
1 10oz can Kidney Beans
1 10 oz can White Beans
1 - 10oz can Fire Roasted Tomatoes
1 - 10oz bag Frozen Tiny Whole Green Beans or 1/2 Package of Fresh Green Beans cut into quarters
2 Tablespoons Italian Seasoning
2 Cloves Garlic
3 Tablespoons Minors Beef Broth Paste or 1/2 Can of Low Sodium Beef Broth
1 Tablespoons Olive Oil
2 Cups of Cooked Penne Paste
Directions:
Dice onion, Sauteʼ in Olive Oil and add the Italian Seasoning. Then add the Garlic along with the Sausages and cook until done.
Drain and transfer over to a Crock Pot. Next add Marinara/Spaghetti Sauce, veggies, broth paste and water if you are using Minor's Beef Broth Paste. If using a liquid beef broth, you do not need to add water.
Add the veggies (except canned beans) and cook for about 1-2 hours on High. If you are using fresh vegetables make sure they are cooked (ie carrots, celery, etc). Then add the canned beans and cook on Medium about 1-2 hours.
Cook the pasta according the package directions. Add a little bit of pasta to a bowl and then add soup and sprinkle some cheese over the top.
Serve with some bread and Enjoy!!!
Here's a recipe that I got from one of the local wineries in our area. It is so good, so thank you D'Art Winery. I've also added carrots, zucchini and squash.
RUSTIC TUSCAN SOUP:
Ingredients:
1 Medium Onion 1 Package of Sweet Italian Sausages
2 Regular Size Bottles of Marinara/Spaghetti Sauce
1 10oz can Kidney Beans
1 10 oz can White Beans
1 - 10oz can Fire Roasted Tomatoes
1 - 10oz bag Frozen Tiny Whole Green Beans or 1/2 Package of Fresh Green Beans cut into quarters
2 Tablespoons Italian Seasoning
2 Cloves Garlic
3 Tablespoons Minors Beef Broth Paste or 1/2 Can of Low Sodium Beef Broth
1 Tablespoons Olive Oil
2 Cups of Cooked Penne Paste
Directions:
Dice onion, Sauteʼ in Olive Oil and add the Italian Seasoning. Then add the Garlic along with the Sausages and cook until done.
Drain and transfer over to a Crock Pot. Next add Marinara/Spaghetti Sauce, veggies, broth paste and water if you are using Minor's Beef Broth Paste. If using a liquid beef broth, you do not need to add water.
Add the veggies (except canned beans) and cook for about 1-2 hours on High. If you are using fresh vegetables make sure they are cooked (ie carrots, celery, etc). Then add the canned beans and cook on Medium about 1-2 hours.
Cook the pasta according the package directions. Add a little bit of pasta to a bowl and then add soup and sprinkle some cheese over the top.
Serve with some bread and Enjoy!!!
Sunday, November 13, 2011
Pumpkin Turkey White Chili
Here is a new one that tried. It is great for the crock pot.
1- 1-1/2 lbs of ground turkey
1/2 onion chopped
1 garlic clove chopped
4 celery stalked chopped
3 Anaheim peppers cleaned and chopped
2 Bay Leaves
2-3 tsps of Chili powder (try 1-2 tsp first and then add more after it has cooked awhile, if you think it needs it)
1 (15 oz) Can Pumkin Puree (do not use pie filling mixture), if it doesn't say puree or pie filling that is what you use
1 Can of White Beans with the juice
1 Can Vegetable Broth
1 Can of Ro-tel Original
2 tsp of Oregano
Saute onion, celery, garlic and peppers in a large pan w/a little bit of olive oil for about 5-6 minutes on medium heat. Add in ground turkey and cook until ground turkey is just about done.
Then add the meat and vegetable mixture into the crock pot and add the rest of the ingredients. Cook on low for about 3-4 hrs. Remove the bay leaves before you serve.
Serve with bread and/or cornbread.
You will be surprised you cannot taste the pumpkin.
1- 1-1/2 lbs of ground turkey
1/2 onion chopped
1 garlic clove chopped
4 celery stalked chopped
3 Anaheim peppers cleaned and chopped
2 Bay Leaves
2-3 tsps of Chili powder (try 1-2 tsp first and then add more after it has cooked awhile, if you think it needs it)
1 (15 oz) Can Pumkin Puree (do not use pie filling mixture), if it doesn't say puree or pie filling that is what you use
1 Can of White Beans with the juice
1 Can Vegetable Broth
1 Can of Ro-tel Original
2 tsp of Oregano
Saute onion, celery, garlic and peppers in a large pan w/a little bit of olive oil for about 5-6 minutes on medium heat. Add in ground turkey and cook until ground turkey is just about done.
Then add the meat and vegetable mixture into the crock pot and add the rest of the ingredients. Cook on low for about 3-4 hrs. Remove the bay leaves before you serve.
Serve with bread and/or cornbread.
You will be surprised you cannot taste the pumpkin.
Monday, October 10, 2011
Pecan Crusted Chicken Breasts or Salmon (Updated)
4 Boneless/Skinless Chicken Breasts
1 1/2 Cups of Panko Break Crumbs
3/4 Cup of chopped Pecans
1/4 Cup Maple Syrup
1/2 tsp. salt
2 TBL of Mayonaise
Preheat oven to 400 degrees
Pound chicken breasts until they are about 1/2" thick
In a small bowl mix together syrup, mayonaise, salt together and put aside. In another bowl mix together pecans and panko bread crumbs.
Take each chicken breast and first dip into liquid mixture and then dip into panko/pecan mixture.
Spray a little bit of Pam over a cookie sheet. Lay all of the breaded chicken breasts in the cookie sheet pan and then spray the top of the chicken breasts with Pam as well.
Bake in oven for a total of about 20 minutes, turning once. Check to make sure the chicken is cooked.
*******NOTE: I used this recipe for Salmon and it was so good**** Followed the recipe, except, turned the salmon after about 4 minutes and then cooked again for another 5 minutes. I prefer my salmon a little undercooked so it is not well done and dry.
Serve with either Rice and/or Noodles.
1 1/2 Cups of Panko Break Crumbs
3/4 Cup of chopped Pecans
1/4 Cup Maple Syrup
1/2 tsp. salt
2 TBL of Mayonaise
Preheat oven to 400 degrees
Pound chicken breasts until they are about 1/2" thick
In a small bowl mix together syrup, mayonaise, salt together and put aside. In another bowl mix together pecans and panko bread crumbs.
Take each chicken breast and first dip into liquid mixture and then dip into panko/pecan mixture.
Spray a little bit of Pam over a cookie sheet. Lay all of the breaded chicken breasts in the cookie sheet pan and then spray the top of the chicken breasts with Pam as well.
Bake in oven for a total of about 20 minutes, turning once. Check to make sure the chicken is cooked.
*******NOTE: I used this recipe for Salmon and it was so good**** Followed the recipe, except, turned the salmon after about 4 minutes and then cooked again for another 5 minutes. I prefer my salmon a little undercooked so it is not well done and dry.
Serve with either Rice and/or Noodles.
Sunday, July 10, 2011
Mustard-Ranch Chicken Marinade for the Grill
Well I tried this recipe that I found on the back of the Mustard container. It is pretty good so wanted to share:
Mustard-Ranch Chicken
1/3 C of Mustard (I used plain old yellow, next time I will try Dijon style)
2/3 C of Ranch Dressing
3 tablespoons of Borwn Sugar
4 Boneless Chicken Breasts (I am sure you could also use the Chicken with the rib bone in)
Mix the mustard, ranch dressing and brown sugar in a bowl. Put the chicken (thawed) into a plastic baggie (1 gal size) and add in the mustard-ranch-bs mixture. Zip close the bag and mix around.
Let this marinate in the refrigerator for a couple of hours.
Remove the chicken from the mixture and grill until cooked.
This received some good reviews. Had some left over, so I used the left over chicken and made a salad with it. This was good as well.
Mustard-Ranch Chicken
1/3 C of Mustard (I used plain old yellow, next time I will try Dijon style)
2/3 C of Ranch Dressing
3 tablespoons of Borwn Sugar
4 Boneless Chicken Breasts (I am sure you could also use the Chicken with the rib bone in)
Mix the mustard, ranch dressing and brown sugar in a bowl. Put the chicken (thawed) into a plastic baggie (1 gal size) and add in the mustard-ranch-bs mixture. Zip close the bag and mix around.
Let this marinate in the refrigerator for a couple of hours.
Remove the chicken from the mixture and grill until cooked.
This received some good reviews. Had some left over, so I used the left over chicken and made a salad with it. This was good as well.
Too Much Time Has Past
Well, I started this blog with good intentions but then I got side tracked with other projects and hobbies.
With summer here, I am trying out some new recipes and I promise to start posting them on here.
Look for a new recipe later on today.
With summer here, I am trying out some new recipes and I promise to start posting them on here.
Look for a new recipe later on today.
Friday, August 27, 2010
Cucumber Mediterrranean Salad
A couple of weeks ago I drove over to my Son's place to pick up my granddaughter Chloe who was going to spend a couple of days with Grandma (me) and Grandpa. My wonderful daughter in-law Noelle (she is a great cook herself) made this delecious salad and I wanted to share with you. It is a great way to use cucumbers and a great tasting summer salad.
Cucumber Mediterranean Salad
Ingredient's:
2 Cucumbers, peeled and cut up into small chunks
2 Sweet Peppers (I used orange and yellow to give it some color)
8-10 Kalamata Olives diced
1 small sweet onion sliced up
10-12 Cherry tomatoes cut up
5-6 Basil Leaves cut up and diced
1 Lemon
1/2 C olive Oil (or Canola Oil)
1 tablespoon Mediterranean spice seasoning
Salt and Pepper to Taste
1/4 C of Feta Cheese (or a little more if you wish), I used the Feta Cheese with tomato and basil spices
Put all of the ingredients (cucumbers, peppers, olives, onions, tomatoes and basil) into a medium size bowl, adding in the Mediterranean spice and mixed it all up.
Take the lemon, slice up into quarters and squeeze the lemon juice over the salad mixture and then add the olive oil and mix together.
Salt and pepper to taste and then add the Feta Cheese and serve up for dinner, otherwise put into the Refrigerator to chill. You can make up the night before and/or a couple of hours before you serve.
I made this up the day before and it tasted great with having the seasonings have some time to blend in with all of the ingredients.
Cucumber Mediterranean Salad
Ingredient's:
2 Cucumbers, peeled and cut up into small chunks
2 Sweet Peppers (I used orange and yellow to give it some color)
8-10 Kalamata Olives diced
1 small sweet onion sliced up
10-12 Cherry tomatoes cut up
5-6 Basil Leaves cut up and diced
1 Lemon
1/2 C olive Oil (or Canola Oil)
1 tablespoon Mediterranean spice seasoning
Salt and Pepper to Taste
1/4 C of Feta Cheese (or a little more if you wish), I used the Feta Cheese with tomato and basil spices
Put all of the ingredients (cucumbers, peppers, olives, onions, tomatoes and basil) into a medium size bowl, adding in the Mediterranean spice and mixed it all up.
Take the lemon, slice up into quarters and squeeze the lemon juice over the salad mixture and then add the olive oil and mix together.
Salt and pepper to taste and then add the Feta Cheese and serve up for dinner, otherwise put into the Refrigerator to chill. You can make up the night before and/or a couple of hours before you serve.
I made this up the day before and it tasted great with having the seasonings have some time to blend in with all of the ingredients.
Sunday, May 2, 2010
Meatballs in BBQ
Well I have now made this dish twice and it has been a big hit so I decided to share, it is so easy to make
Ingredients:
1 Bag of Frozen Meatballs (w/at least 48 in the bag)
1 Small Can of Crushed Pineapple w/the juice
1 Bottle of Kraft Sweet and Tangy BBQ
3-4 Tablesppons of Honey
1/2 Cup of Brown Sugar
Put everything in a crock pot and put on High for about 1 hour, then turn the dial down to Low for about 2 hours.
When your party gets started just put on simmer
Now you can add a little more BBQ sauce if you wish and would say to mix in regular BBQ sauce.
Try it and you and your friends/family will enjoy it.......
Ingredients:
1 Bag of Frozen Meatballs (w/at least 48 in the bag)
1 Small Can of Crushed Pineapple w/the juice
1 Bottle of Kraft Sweet and Tangy BBQ
3-4 Tablesppons of Honey
1/2 Cup of Brown Sugar
Put everything in a crock pot and put on High for about 1 hour, then turn the dial down to Low for about 2 hours.
When your party gets started just put on simmer
Now you can add a little more BBQ sauce if you wish and would say to mix in regular BBQ sauce.
Try it and you and your friends/family will enjoy it.......
Saturday, April 10, 2010
Eggplant Parmesan in the Crock Pot
Yes it is true you can make this in the crock pot. Heard of doing this on the group thread that I belong too on Ravelry.com. So since I like eggplant decided to give it a try.
Eggplant Parmesan
Ingredients:
2 medium to large sized eggplants
1/3 Cup of bread crumbs
1/2 Cup of Shredded fresh Parmesan cheese
2 eggs
1/3 Cup of water
3 tablespoons of Flour
32 ounces of Marinara Sauce (I used Prego)
16 ounces of Mozzarella cheese sliced
Olive oil
1. Slice the eggplant (do not peel eggplant) into about 1/2 inch slices. Layer on a dish with a little bit of salt sprinkled on top of each layer. Let the eggplant sit for about 30 minutes. Then using a paper towel pick up the moisture.
2. Mix together the egg, water and flour in a medium size bowl. Then you dip the eggplant in the egg mixture and saute in a very hot oil pan quickly a few slices at a time. You do not want to cook until done, just a little brown on each side.
3. Mix together the parmesan cheese and bread crumbs.
4. Now you layer in the crock pot as follows: 1/4 of the eggplant (enough to cover the pan), 1/4 of the bread crumbs, 1/4 of the marinara sauce, 1/4 of the sliced mozzarella cheese. Repeat this about 3 or 4 times (depends on the size of your crock pot)
Then cook on medium for about 5-6 hours. Serve with some sliced Sourdough bread.
It came out very good and was a pretty good hit with the family.
Eggplant Parmesan
Ingredients:
2 medium to large sized eggplants
1/3 Cup of bread crumbs
1/2 Cup of Shredded fresh Parmesan cheese
2 eggs
1/3 Cup of water
3 tablespoons of Flour
32 ounces of Marinara Sauce (I used Prego)
16 ounces of Mozzarella cheese sliced
Olive oil
1. Slice the eggplant (do not peel eggplant) into about 1/2 inch slices. Layer on a dish with a little bit of salt sprinkled on top of each layer. Let the eggplant sit for about 30 minutes. Then using a paper towel pick up the moisture.
2. Mix together the egg, water and flour in a medium size bowl. Then you dip the eggplant in the egg mixture and saute in a very hot oil pan quickly a few slices at a time. You do not want to cook until done, just a little brown on each side.
3. Mix together the parmesan cheese and bread crumbs.
4. Now you layer in the crock pot as follows: 1/4 of the eggplant (enough to cover the pan), 1/4 of the bread crumbs, 1/4 of the marinara sauce, 1/4 of the sliced mozzarella cheese. Repeat this about 3 or 4 times (depends on the size of your crock pot)
Then cook on medium for about 5-6 hours. Serve with some sliced Sourdough bread.
It came out very good and was a pretty good hit with the family.
Wednesday, October 7, 2009
Hamburger Cabbage Soup
Well fall is definitely in the air now and this is the time I like to start my soup cooking. I came across 2 different recipes (Rachel Ray-Stuffed Cabbage Soup and Sandra Koch-Hamburger Soup) and did some modifications and so here is my recipe:
INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
2 small heads of Cabbage (I used 1 head of Savoy and 1 small head of Green Cabbage), sliced and chopped up a little
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of crushed and/or diced tomatoes
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worchesterhire sauce
1 tsp of Ground pepper
1 tsp of salt
DIRECTIONS:
1. In a large saucepan with about 1 tblsp of vegetable oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may be tender, but do not worry if they are not. Drain and transfer this over to large soup pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, Worchestershire sauce and mix. Bring to a boil and then add in the cabbage and reduce the heat to simmer cover and let cook for about 2 hours.
2. If you wish you may add in a little more pepper if you wish. Also if you find the soup is not as thick as you want either add in another can of Tomato sauce of a mixture of corn starch/water to thicken it up.
Once the soup has cooked you pour into bowls and serve with either rice and/or noodles. I made a small pot of rice and put about 2 scoops over the top of the soup.
My husband and a friend were my tasters and they loved it. This is a recipe that I will make again. They said it tasted like Stuffed Cabbage but without the cabbage being stuffed. Hope you try it and like it as well.
INGREDIENTS:
1 1/2 pounds of ground beef
2 cups of diced onion
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
2 small heads of Cabbage (I used 1 head of Savoy and 1 small head of Green Cabbage), sliced and chopped up a little
2 cans of Beef Broth
1 can of chicken Broth
2 cans (15 ounce) of crushed and/or diced tomatoes
1 can of Ro-tel Original
1 can (14.5 ounce) of Tomato sauce
1 small can Tomato paste
1/3 cup of Worchesterhire sauce
1 tsp of Ground pepper
1 tsp of salt
DIRECTIONS:
1. In a large saucepan with about 1 tblsp of vegetable oil, cook the beef, onions, carrots, celery and garlic over medium heat until the meat is no longer pink. The vegetables may be tender, but do not worry if they are not. Drain and transfer this over to large soup pot. Add in the salt, pepper, broths, tomatoes, tomato sauce, Worchestershire sauce and mix. Bring to a boil and then add in the cabbage and reduce the heat to simmer cover and let cook for about 2 hours.
2. If you wish you may add in a little more pepper if you wish. Also if you find the soup is not as thick as you want either add in another can of Tomato sauce of a mixture of corn starch/water to thicken it up.
Once the soup has cooked you pour into bowls and serve with either rice and/or noodles. I made a small pot of rice and put about 2 scoops over the top of the soup.
My husband and a friend were my tasters and they loved it. This is a recipe that I will make again. They said it tasted like Stuffed Cabbage but without the cabbage being stuffed. Hope you try it and like it as well.
Wednesday, May 27, 2009
Sweet Apple Cole Slaw
The newspaper had this recipe in the paper a couple of weeks ago. Tried it and just loved it. So want to share:
1 Jar Litehouse Coleslaw Dressing
1 package of pre-cut Coleslaw (large bag)
2 small bags of mixed coleslaw (pre-cut)
1/2 package of Craisin's (cherry flavored)
2 small apples cored and cut up (do not need to peel)
Clean and rinse the slaw. Put the slaw in a big bowl, add the craisin's and apples and mix together. Then start adding the dressing and mix together. You should use about 3/4 of the jar, but you can use the whole jar if you wish.
Chill in the refrigerator for about 2 hours (if you can) before serving.
Very simple but you and your guests will love it!!!!
1 Jar Litehouse Coleslaw Dressing
1 package of pre-cut Coleslaw (large bag)
2 small bags of mixed coleslaw (pre-cut)
1/2 package of Craisin's (cherry flavored)
2 small apples cored and cut up (do not need to peel)
Clean and rinse the slaw. Put the slaw in a big bowl, add the craisin's and apples and mix together. Then start adding the dressing and mix together. You should use about 3/4 of the jar, but you can use the whole jar if you wish.
Chill in the refrigerator for about 2 hours (if you can) before serving.
Very simple but you and your guests will love it!!!!
Thursday, January 15, 2009
Pulled Pork Sandwiches
3 lbs Pork Roast (Shoulder) trim fat off the roast
1 Cup Ketchup
3/4 Cup of firmly packed brown sugar
1/2 Cup of Cider Vinegar
1/4 Cup of Dijon Mustard
2 Tablespoon Melted Butter
2 Tablespoon Worchester Sauce
1-2 Teaspoon of Hot Sauce
1/2 Teaspoon Salt
1 Teaspoon Pepper
Place pork roast in Slow Cooker. Add salt and pepper over the roast.
In a small bowl mix together the rest of the ingredients, then pour over the pork roast.
Cook on Low Heat for about 6-8 hours or meat pulls apart.
Option: If you do not have a slow cooker, you can cook covered in the oven at 300 degrees for about 5 hours.
Once pork is cooked, separate with a fork and place over rolls. Use juices from roast and pour over your sandwich.
Serve with either Cole Slaw and/or Potato Salad
Serves about 6 people
1 Cup Ketchup
3/4 Cup of firmly packed brown sugar
1/2 Cup of Cider Vinegar
1/4 Cup of Dijon Mustard
2 Tablespoon Melted Butter
2 Tablespoon Worchester Sauce
1-2 Teaspoon of Hot Sauce
1/2 Teaspoon Salt
1 Teaspoon Pepper
Place pork roast in Slow Cooker. Add salt and pepper over the roast.
In a small bowl mix together the rest of the ingredients, then pour over the pork roast.
Cook on Low Heat for about 6-8 hours or meat pulls apart.
Option: If you do not have a slow cooker, you can cook covered in the oven at 300 degrees for about 5 hours.
Once pork is cooked, separate with a fork and place over rolls. Use juices from roast and pour over your sandwich.
Serve with either Cole Slaw and/or Potato Salad
Serves about 6 people
Wednesday, September 3, 2008
Pepper Jelly
Everyone keeps asking me for this recipe so here it is:
Pepper Jelly
6-7 Cups of Diced Peppers (use a mix of Hot, Mild and Medium Peppers) ie Serrano's, Anaheim, Fresno, Jalapeno's, Bell Peppers, etc.
6 Cups of Sugar
1 Cup of Apple Cider Vinegar
2-3 Packets (3 oz) of Liquid Pectin
After you have cut up the peppers, put into a medium to large pot, add sugar and vinegar. Bring to a boil on the stove and then put into a simmer for about 10 minutes. Then add the pectin and cook for about another 2-3 minutes and remove from the stove.
Pour the jelly into sterile/hot jars. Fill the jars about 3/4 of the way full. Wipe the top of the jar lid, place the lids over the jelly and then put on the jar ring. Do not twist the ring tight, just a couple of turns. Place the jars in hot water and return to a boil. Let the water boil for about 30 minutes after the water comes to a medium boil. Remove the jars from the water and place on towels and allow to cool. You may hear some pops as the jars cool and the lids contract. There are some great sites on the web that talk about canning.
As I live at an altitude of about 1900 feet, I have had to experiment with the amount of pectin and cooking time when canning. If you live in a lower altitude would recommend you use at least 2 packets of the pectin or you will have more of a pepper jelly glaze!!!
Pepper Jelly
6-7 Cups of Diced Peppers (use a mix of Hot, Mild and Medium Peppers) ie Serrano's, Anaheim, Fresno, Jalapeno's, Bell Peppers, etc.
6 Cups of Sugar
1 Cup of Apple Cider Vinegar
2-3 Packets (3 oz) of Liquid Pectin
After you have cut up the peppers, put into a medium to large pot, add sugar and vinegar. Bring to a boil on the stove and then put into a simmer for about 10 minutes. Then add the pectin and cook for about another 2-3 minutes and remove from the stove.
Pour the jelly into sterile/hot jars. Fill the jars about 3/4 of the way full. Wipe the top of the jar lid, place the lids over the jelly and then put on the jar ring. Do not twist the ring tight, just a couple of turns. Place the jars in hot water and return to a boil. Let the water boil for about 30 minutes after the water comes to a medium boil. Remove the jars from the water and place on towels and allow to cool. You may hear some pops as the jars cool and the lids contract. There are some great sites on the web that talk about canning.
As I live at an altitude of about 1900 feet, I have had to experiment with the amount of pectin and cooking time when canning. If you live in a lower altitude would recommend you use at least 2 packets of the pectin or you will have more of a pepper jelly glaze!!!
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