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29 August 2006 @ 05:22 pm
Okay, so I figure someone's got to post to get things started! This is the salad I made for dinner last night, and it was yummy!

Smoked Turkey Winter Salad

Salad greens of your choice
grated cheese
chopped tomatoes
smoked turkey breast, cubed or julienned
pears, sliced
apples, chopped
candied nuts (optional)

This salad was something I threw together years ago, and totally forgot about until I was perusing the ham yesterday and spied the turkey. Suddenly I remembered that super yummy salad I used to make! I like mine with bleu cheese, but everyone else likes theirs with honey mustard. Weirdos. Balsalmic vinegar is also pretty tasty.
 
 
Current Mood: accomplishedaccomplished
 
 
11 August 2006 @ 12:16 am
Wow!  
Holy cow I have neglected this community!  *community love*

I have a bunch of things to post in here, but I'm running short on time, so I thought I'd remind everyone that we're still here, and to post your recipes, ideas, questions, requests, etc.  :)
 
 
Current Mood: sleepysleepy
 
 
13 May 2006 @ 02:11 pm
please!
gimme your best/easiest appetizer type fingery food recipes!!
 
 
04 May 2006 @ 05:06 pm
I had this at my friend's house the other night, and it was delicious! And it's one of those recipes that could have a hundred different variations, which I love! I think it would be just fine with chicken instead of pork, for example, or with some sliced olives or green chiles or maybe some sour cream on top, etc.

BBQ Pork Casserole

2 T oil
6-8 boneless pork chops, cut into bite-sized pieces
1/2 cup chopped onion
3 cloves garlic, chopped
2 cups water
2 cups uncooked instant rice
2 cups shredded cheese (at least)
(not in the original recipe, but yummy additions!)
1 can corn, drained
1 small can diced green chiles

BBQ Sauce
1 bottle Heinz chili sauce
1 cup ketchup
1/2 cup packed brown sugar
2 T honey
1 T Worcestershire
1 T hot pepper jelly
1 tsp ground ginger
1/2 tsp curry powder
1/4 tsp pepper

Preheat oven to 350, and make BBQ sauce. Combine sauce ingredients in saucepan. Bring to a boil, stirring constantly, and reduce heat. Cover and simmer 10 minutes.

Heat oil in large skillet over med-high heat. Cook and stir pork 10-15 minutes or until browned and barely pink in the center. Add onions and garlice, and cook until onions are tender. Drain fat. Stir in BBQ sauce (and additions, if using), and remove from heat.

Meanwhile, bring water to a boil and cook instant rice. Combine with pork mixture in 2 1/2 quart casserole dish, mixing well. Bake 15-20 minutes. Top with cheese and bake 5 minutes more, or until cheese is melted and bubbly. Makes a TON, and is really good re-heated.
 
 
Current Mood: hungryhungry
 
 
02 May 2006 @ 08:26 pm
GREEK NACHOS
Prep: 45 mins-1hr
Serves 4

1-1.5 pounds sirloin steak, cut in small chunks - or LEAN ground beef, ground lamb or ground turkey
1 teaspoon minced garlic
1/4 teaspoon dried minced thyme
1/2 cup beef (or vegetable) broth mixed with 1.5 teaspoons cornstarch
1/2 cup kalamata olives, drained and chopped
1/4 cup chopped fresh mint
1 carton Athenos low-fat feta cheese, crumbled
1/2 cup low-fat plain yogurt
4-5 Roma tomatoes, rinsed and chopped (if you chop big, you can pick out the tomatoes, Natalye)
1 cup chopped green onions
Pita chips (recipe follows)

PITAS
Preheat oven 10 minutes to 400 degrees
Cut 3 pita breads (about 6" in diameter) into 6 even wedges
Open each wedge and pull apart at folded edge to make 6 wedges
Place on cookie/baking sheet
Drizzle evenly with 2 Tablespoons Olive oil
Bake until lightly browned, about 5-7 minutes
Transfer to "cool" plate while you prepare remainder of recipe

NACHOS
In a medium bowl, mix olives, mint, cheese, yogurt, tomatoes and onions - set aside

In a 12-inch nonstick fry pan (sprayed lightly with PAM or equivalent), combine meat, garlic and thyme over medium-high heat. Stir often until meat is browned (5-7 minutes). Drain fat.

Add broth mixture to pan. Stir until broth boils and liquid thickens, 1-2 minutes. Add salt and pepper to taste.

Transfer meat to a large serving platter. Top meat with veggie and dairy mixture.

Serve with Pita chips.
 
 
 
01 May 2006 @ 11:33 pm
I have been making crepes since I was about 8 years old. Usually they are just filled with butter and powdered sugar, but I made these awesome filled crepes the other day, just from an idea in my head. I am going to try to give you the recipe as best as I can. The actual crepe recipe is here, but the filling is sort of to taste. I'm sure any kind of berries can be used, or other fruit, such as cooked apples sauteed with butter and cinnamon/sugar. This recipe made enough for two.

Filled, Fruit Topped Crepes

Crepes:
1 cup flour
1/4 cup sugar
2 eggs
milk to thin

Filling:
sour cream
powdered sugar
cinnamon*

Topping:
berries, slightly crushed and juicy

Mix dry crepe ingredients in a small bowl. Add eggs, and a little dose of milk. Continue adding milk, little by little, until batter resembles thin pancake batter.

Heat small skillet on med to med-high heat. Smear a little butter around the inside, but not too much or the batter won't stick to sides.

Pour a ladle full of batter into bottom of heated pan. Tilt the pan to spread the batter all around, and up sides, until coated evenly. Place back on burner and allow to cook until edges are easily pulled away from pan, and underside is golden brown. Use a large spatula to flip, and cook until golden on the second side.

Meanwhile, spoon sour cream into a small bowl. Add powdered sugar to taste, making as sweet as you like. Cinnamon or nutmeg are great mixed in, also.

Remove crepe from pan, and onto plate. Line down the center with sour cream filling, and roll up to one side of the plate. Make another filled crepe next to it (I actaully use two pans so I get both done at once). Top with your choice of crushed berries, and dust with powdered sugar.

*Cinnamon is actually delicious with strawberries, a trick a chef taught me years ago!

Click for a larger version of pic!
 
 
Current Mood: sleepysleepy
 
 
02 April 2006 @ 06:36 pm
Recipe:
1 lb ground beef
9 Lasagne noodles
Small bag of Mozzerella cheese (shredded)
Small bag of cheddar cheese (shredded)
Small bag of parmesean cheese (shredded)
Small jar of Prego Spaghetti sauce (I like the meat kind.)
Little bit of ground cayenne pepper
Little bit of crushed red pepper
Bay Leaf
Couple of tablespoons of oregano
Some garlic (podwer or minced in a jar is good).

To Do:
1.) Boil your noodles, then drain and rinse them with cool water.
2.) Brown your beef.
3.) Add the sauce and spices to your beef. Get it bubbling, then turn it down, cover and simmer everything together til your noodles are good to go.
4.) Put down a layer of noodles in your handy lasagne pan.
5.) Cover them with 1/3 of your sauce, then layers of all 3 cheeses. (You should take out the bay leaf before using the sauce.)
6.) Repeat steps 4-6 twice more.
7.) Cover with some aluminum foil and bake at 375 for 45 min.
8.) Take off the foil and bake for 20 more minutes, or until your cheese is turning brownish.
9.) Let it cool a bit before you cut it (or you end up with a lake of cheese goo.)
10.) Eat it. Mmm mmm bitches! =)


 
 
Current Mood: fullfull
 
 
27 March 2006 @ 09:17 pm
This is the BEST meatloaf recipe I have ever tasted. I thought I lost the recipe yesterday, and tore up the house for 2 hours trying to find it. I finally figured out it was in the FIRST book I looked in, but under "Glazed" instead of "Meat", or "Beef". Gah! So I'm putting it here so I'll always be able to find it! haha

Glazed Meatloaf

1/2 cup Heinz chili sauce
1/3 cup packed brown sugar
1/4 cup lemon juice, DIVIDED
1 tsp powdered mustard
1 tsp salt
2 lbs ground beef (I use ground turkey)
1/2 cup chopped onion (or more)
3 slices bread, torn into small pieces
1 egg, beaten
1 cube beef bouillon, crushed

1~ Preheat oven to 350.

2~ In a small bowl, combine the chili sauce, brown sugar, 1 T of the lemon juice, mustard and salt.

3~ In large bowl, combine meat, onion, bread, egg, bouillon cube granules, remaining lemon juice, and 1/3 of the chili sauce mixture from the small bowl. Mix well and pat into a lightly greased 5x9 inch loaf pan.

4~ Bake for 1 hour, drain any excess fat, coat with remaining chili sauce mixture, and bake 10 minutes more.
 
 
Current Mood: sleepysleepy
 
 
19 February 2006 @ 05:40 pm
i was introduced to this community by my good friend rockchick79 and i have to say it's giving me some good ideas. thanks!

i thought i'd share one of my favorite recipes. since it's wintertime and we love our comfort foods, i thought i'd share my trustworthy Banana Bread recipe.

1 stick soft butter
2 eggs, beaten
1 cup sugar
1 1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
3 or 4 very ripe bananas, mashed

Combine first three ingredients in a bowl. Sift flour, salt and baking soda together and add to the butter mixture a little at a time alternating with a little of the mashed bananas until everything is well mixed. Pour in greased and floured loaf pan. Bake at 350 for about an hour or until a knife inserted in center comes out clean.

The secret to making this bread moist and delicious is to wait until the loaf is out of the pan and cool to the touch -not cooled completely- then wrap it in plastic wrap or wax paper and let the loaf finish cooling in the wrap. I usually let it sit overnight.

that's it! enjoy!
 
 
19 February 2006 @ 12:05 am
I just got THE BEST cheese in the world at Trader Joe's. It's English cheddar with caramelized onions. I could just sit and eat the whole wedge, I swear. If you have a Trader Joe's near you, you GOTTA try some! I can think of a bazillion different things you could use it in, too. Mmmmm!
 
 
Current Mood: satisfiedsatisfied