Here's Martha!

My friend Cori and I have this running joke about Martha Stewart and her homemade marshmallows. Why on earth would anyone want to make marshmallows?
Well, Cori recently had a birthday so I thought I would give it a try and package them up as if they were from Martha herself.
Well, let me tell you all, I don't eat marshmallows but everyone who tasted them said they were the best marshmallow they had ever eaten - and...they were actually very easy to make.
The big kicker is that you must have a Kitchen Aid stand mixer to make them. Thanks to Andy's sister-in-law I was able to borrow hers.
I would make them again in a minute, and am now on a mission to obtain a Kitchen Aid mixer from ebay.

Posting Backwards - Moving Forward

Hi all,
I have been away from my blog for so long that I forgot how to log on. I'm back now and am going to try to keep up with this on a more regular basis. I will be posting some things I have made recently.

I have been doing a lot of cooking lately and more baking then ever before.
Tonight for dinner I made Mom's Zesty Cabbage Skillet from a Gooseberry cookbook. It was delicious. Basically a deconstructed cabbage roll which is much easier to make and much less time consuming.

Mom's Zesty Cabbage Skillet

1 lb ground beef
1 small onion chopped
2 cloves garlic minced
1 head cabbage chopped
1 to 2 cups ketchup
salt, pepper, garlic, basil
Cooked Rice

In large skillet, brown hamburger, onion and garlic until done. Add chopped cabbage and ketchup until desired consistency. Cover and cook about 30 min until cabbage is tender. Serve over cooked rice. This was really delicious.

Lemon Chicken and Roasted Vegetables

Oh blog how I have missed you!
I know I have made some delicious :-) dishes since I last posted but do not have photos of them.
Friday night was movie night with the Penrose's. We were going to watch Law Abiding Citizen starring my favorite man Gerard Butler.
I cooked dinner for us since I am off on Fridays now. We had Lemon Chicken, Saffron Rice and Roasted Broccoli and Cauliflower. The roasted veggies are so delicious if you haven't tried them you must. This is my favorite way to serve these vegetables.

Roasted Broccoli/Cauliflower (both or either)

2-3 bags fresh broccoli (if using pre-packaged) several bunches if using fresh
1 head cauliflower (2 heads if just using cauliflower)
2 cloves garlic sliced very thin
1 tsp lemon zest
juice from 1/2 lemon
1/4 cup parmesan cheese
olive oil

Cut broccoli/cauliflower into bite size florets. Lay in single layer on cookie sheet or jelly roll pan with edge. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast in oven at 425 degrees for about 20-25 mintues stirring and adding sliced garlic about half way through. Veggies will get brown. When done, remove from oven and toss with lemon zest, lemon juice and parmesan cheese. Yummy!!

Lemon Chicken

4 Boneless skinless chicken breasts
1 lemon sliced, 1/2 lemon for juice
3 garlic cloves roughly chopped
1/2 tsp thyme
1/4 tsp oregano
pinch red pepper flakes
2 Tbls olive oil

In large ziploc bag combine sliced lemon, garlic, herbs and olive oil. Add chicken to bag. Seal and massage to coat chicken and release juice from lemon slices. Marinate for at least 30 minutes. Cook chicken in skillet until brown on both sides and done in the center. About 7 minutes on each side.
Just before removing from skillet drizzle with additional lemon juice. Serve over saffron rice.

Happy Cooking...

Chicken and Rice - 29 minutes or less?

Wow, do I feel like I have been slacking off. I have been cooking but haven't been updating my blog.
Last week I had my parents over for dinner and tried out a new recipe from my 29 minutes or less Pampered Chef cookbook which of course I had to modify. The dish took a little longer than 29 minutes but turned out delicious and was easy. I love trying out new dishes and it is always good to have guinnea pigs to try them out on. I liked this because it basically used one skillet and a prep bowl.

Here is the recipe for Tex Mex Chicken and Rice:

Tex Mex Chicken and Rice

1 can corn drained
1 small onion diced
1 lb chicken cut into bite sized pieces(I used 12 boneless, skinless chicken tenders)
2 tsp Taco Seasoning
1 can black beans drained and rinsed
2 7oz cans of Salsa Verde (I use Herdez, it is mild)
1 can chicken broth
2 1/2 cups Minute Rice (white or brown)
vegetable oil

In large skillet, heat about 1 Tbs oil, add diced onion and saute a few minutes, add corn and cook until just starting to brown. Remove from pan into bowl. In same pan add a little more oil if needed and cook chicken with taco seasoning until no longer pink. Remove chicken from pan to bowl with corn and onion. In same skillet, add about 1 Tbs oil and rice and stir until rice is coated. Add both cans of Salsa Verde and chicken broth, cover and let cook 5 minutes (you can add a little water if necessary). Once rice is cooked add rice, onion, chicken and black beans to skillet, stir to combine and heat through. Serve in bowls topped with shredded cheese and green salad. Delicious. Serves about 6

Happy Cooking...

Happy Valentine's Day

Every year since my friends Cori, Andy and their daughter Evelyn moved to TX, I have taken Evelyn for a day and helped her make Valentine's for her mom and dad. This year we decided to make cookies and decorate them. Again, another baking adveture - what was I thinking? We really did have fun though :-) She decorated a box for each of them to put the cookies in.
On a side note, I saw something on TV that showed melting peppermints and using them as a garnish. They are so cute because they are striped on the edges. I did about 3 at a time on parchment paper on a cookie sheet and then used a knife to shape them while they were hot into hearts.
Tonight I am making chocolate fondue (will post pics later) and will have these as one of the dippers.

Happy Cooking...

Oh the weather outside if frightful

But the fire is so delightful, and since I've no place to go...let me bake, let me bake, let me bake.
I am so not a baker but I seem to be doing more and more of it lately and have really been enjoying it. My genre is usually cooking because I can be more creative and do not have to follow recipes so carefully but some really good treats have been catching my eye lately.
So, since it snowed enough to break the all time record for Dallas/Ft. Worth and the Olympic Opening Ceremony is tonight I thought I would bake a little treat to have. Hence, Butterscotch Snack Cake, from my Taste of Home 5 Ingredient recipes magazine. What a great source of easy and delicious recipes. The great thing about this cake is that you can vary the ingredients and come up with endless combinations and you will usually have the ingredients on hand. See suggestions after recipe.

Butterscotch Snack Cake

1 3.5 oz cook and serve Butterscotch pudding
2 C milk
1 Yellow Cake Mix
11 oz. pkg Butterscotch chips
1/2 cup chopped pecans or walnuts (optional)

Bring pudding and milk to boil in large sauce pan stirring constantly. Remove from heat and stir in dry cake mix. Pour into greased 9x13 pan and top with Butterscotch chips and nuts. Bake at 350 for 35 minutes. That's it!

Suggestions: Lemon cake, lemon pudding, white chocolate chips and almonds; Chocolate cake, Chocolate pudding, chocolate chips, almonds; Strawberry cake, vanilla pudding, white chocolate chips. The possibilities are endless!!!

Da da da da...Sung to the Football theme song

I had a SuperBowl party on Sunday and cooked a 10 lb pork butt (sholder), pulled it and had pulled pork sandwiches with Coleslaw etc. The pork was a Tyler Florence recipe from Food Network and was delicious. After I pulled it, I put it in the crockpot with BBQ sauce and heated it on low. Really tender and tasty. Pulled pork sandwiches are really good served with Coleslaw on top. I also made a veggie salad which is great for taking to parties or serving at parties. Recipe is as follows:

Veggie Salad
1 pkg Fresh Broccoli Florets (or equivalent amount of broccoli by the lb)
1 head Cauliflower
1 can Artichoke Hearts (quartered)
1 can Whole Black Olives (drained)
Grape Tomatoes (halved)
1 am box Whole Mushrooms (quartered)
Mozzeralla Cheese ball or block(optional)
1 bottle Kraft Light Zesty Italian Dressing

Cut broccoli, cauliflower into small florets, cube cheese (sometimes I use string cheese and slice into rounds). In large bowl combine all veggies and cheese and dress with salad dressing until well coated (usually about 1/2 a bottle will do). I like to do this at least 1-2 hours in advance of serving so the dressing has time to flavor the veggies.
Any veggie can be substitued or changed. It's a really good, fresh salad to serve.

Happy Cooking...

Mexican Lasagna

My friend Cori and I often cook together or combine items to make meals and share. She read about this recipe but we always have to modify the recipe to our liking. It turned out delicious and will be a keeper in our file. We served this with a big green salad. P.S. This is a Weight Watchers recipe modified a little.

Mexican Lasagna

1 pkg Whole Wheat Tortillas
1 lb Ground Beef (browned)
1 can Roast Beef (optional)
2 cans Ranch Beans
1 can Rotel
1/2 cup Salsa
2 cups Mexican style shredded cheese

In bowl combine everything but the tortillas and the cheese. In greased 9x13 dish layer tortillas to cover bottom (I cut some in half to make fit), spoon half of meat mixture over tortillas and sprinkle with cheese. Layer more tortillas, remaining beef mixture and sprinkle with more cheese. Cover top with tortillas, spoon a little extra salsa on the top of the tortillas and cover with cheese. Bake for 30 minutes at 350 degrees. Let stand 5-10 minutes before cutting.

Evie-thing bars

Betty Crocker is having a contest using their packaged cookie mix. In the past I have used that to make what I call Evie-thing bars because my friends daughter Evelyn helped me make them so we named them after her. I am going to submit my recipes for Evie-thing Bars and Evie-thing But The Nuts Bars. Never hurts to try right? I will post some pics of them later.
Recipe I used:
1 pkg Betty Crocker Chocolate Chip Cookie Mix
1 stick butter or margarine (softened)
1 egg
2 Tbs water
1/4 cup each of Coconut, M&M's, Butterscotch chips, White Chocolate Chips (or any variation of these)

Stir all ingredients together and spread in 11x7 greased dish. Bake at 350 for 26 minutes.

Enjoy!

Happy Cooking...

Party of 14...

I had 14 people for dinner on Friday Jan 22, 2010 to celebrate my mom's 70th Birthday! Way to go mom!! I am so lucky to still have both of my parents with me and living so close.
The main course was Cranberry Pot Roast. It is a combination of 2 recipes and is delicious! See below for the recipe.
I made Au Gratin Potatoes and Italian Green beans as the sides. Since my Dad has celiac disease I made the cheese sauce with his gluten free flour for my potatoes - turned out wonderful and he was so happy. My mom came up with this recipe over Christmas and it was such a big hit she requested it again.
Although I really like to do things by the book, I am not opposed to taking shortcuts in cooking if it does not compromise my recipe. There are so many great items in the stores now that it makes 'cooking from scratch' much easier. Amen to that!
I am going to try to spend some time this week going through cookbooks and finding recipes that I want to try - then I will gather the recipes and my guinea pigs and try them out.
Happy Cooking all...

Cranberry Pot Roast (serves about 6)
3 lb chuck roast
1 can whole berry cranberries
1 med can tomato sauce (I can't remember the oz but it is not the tiny can)
1 envelope Onion Soup Mix

This can be done either in the oven or in the crockpot. 2-3 hours in the oven at 325degrees or 6-8 hours on low in the crockpot.
Stir together cranberries, tomato sauce and onion soup mix. Pour over meat, cover and bake or slowcook.
The sauce makes a delicious gravy for rice or mashed potatoes.
I tripled this recipe and had about 11 lb of meat. Cooked it for 4 hours covered in the oven, came out tender and delicious. Great for entertaining.

Uninspired but not Undermined

Well, I haven't been very inspired this week to cook. Too many things going on. I got a new cookbook from my friend Laura over the holidays and it contains recipes from famous restaurants. I think my first attempt from it will be the Zuppa Toscana soup from Olive Garden.
I will be having 14 for dinner on Jan 22 so focused on that for now. The menu as it stands is:

Bacon Wrapped Water Chestnuts for appetizer

Cranberry Pot Roast
Scalloped Potatoes
Italian Green Beans
Cauliflower w/ Bread Crumb topping

Spice Cake with Cream Cheese Frosting (Made by my wonderful friend Cori)

I will take pics and post recipes.

Getting There

Well, after much frustration I think I figured out how to change the background on my blog. Whew! who knew that that would be so difficult. Problem was I was using an old version if IE.
Had a pretty uneventful weekend but did make some delicious Mac 'n Cheese for dinner on Saturday night. I always vary it up depending on what cheese I have in the fridge. This one contained Cheddar, Colby/Jack and some Mozzarella.

My basic recipe for the cheese sauce is:
6 Tbs butter
6 Tbs flour
3 Cups milk
2 Cups grated cheese (any variety)
Melt butter in large pot and add flour. Wisk until combined and cook for about 2 minutes to cook the flour taste out. I add salt, pepper, dehydrated onions at this point. Wisk in the milk, bring to heavy simmer and cook until thickened. Take off the heat and stir in the cheese. I add about 1 lb of cooked pasta (eblows are traditional)to this sauce, pour into 13x9 baking dish and sprinkle with some additional grated cheese. Bake 30 min at 350 until hot and bubbly.
Delicious!

Cookies and Cake

Well, I am still frustrated on creating the blog but I will do research and get it the way I want at some point :-)
Today I am making Oatmeal Scotchies and Pineapple Upside Down Cake.
The cake is in honor of Elvis Presley's birthday which is today. A friend who is a big Elvis fan got a cookbook Are You Hungry Tonight? for Christmas. These are Elvis' favorite recipes which included the cake.
I am getting together with friends for a game night tonight and the Pineapple Upside Down Cake will be served.

Are You Hungry Tonight?

Well, I am off an running on my first attempt at blogging. Who knew it would be so easy to get started. My intent of this blog is to share some recipes and inspire others to cook. I love cooking and love to see others get excited about what they are creating - both adults and kids.
Here we go...