Monday, August 31, 2009
John's Rating: "strong 8"
6 to 7 (medium sized) new red potatoes, cubed
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium green onions, sliced (1/4 cup)
6 slices bacon
1 cup cheese
Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook until potatoes are tender; drain.
Beat eggs, milk, salt and pepper with fa wire whisk until a uniform yellow color; set aside.
In a large skillet, cook the 6 slices of bacon until crispy and remove from skillet. Add potatoes to skillet, you're gonna cook them in the bacon grease left in the pan. Cook potatoes 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green onions. Cook 1 minute, stirring constantly.
Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Dice up cooked bacon. Sprinkle with bacon and cheese.
**Update: I stuffed some tortillas with this mix and froze them for John's Breakfasts...they have been great!
Sunday, August 30, 2009
John's Rating: 8
1/4 cup butter (or you could use a little bacon grease, I used butter)
3 medium size yellow squash (cut in chunks)
3 medium red potatoes (cut in chunks)
1 small onion (halved and sliced)
Wash and Cut up squash, potatoes and onions. Melt butter in lg. fry pan. Add squash, potatoes, and onions. Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
Add salt and pepper to taste.
Monday, August 24, 2009
John's Rating: 9.7 (when served with a marinated steak...he is such a strong critic! He just can't seem to give me a 10 lol)
2 1/2 lbs red potatoes, unpeeled,quartered
3 cloves garlic, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese
Put potatoes and garlic in lg pan. Cover with water. Bring to a boil. Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well. Mash with the butter, milk, and salt. Stir in the parmesan cheese.
**However big you cut your potatoes is how big the skins will be when you eat them...
Saturday, August 22, 2009
1 1/2 cups water
2 Tbsp. cornstarch
1 tsp. sugar
1 small chicken boullion cube
1/4 tsp. crushed red pepper (more or less depending on how hot you want it--this was pretty spicy for us)
Place all ingredients in the VitaMix and blend.
Pour into stir fry when it is all done cooking and cook until thickened.
**I made this for beef ramen stir fry. Very good!
Friday, August 21, 2009
1 1/2 cups graham crackers, crumbs
1 cube butter
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 1/2 cups shredded coconut
*Variation: 1 cup semi-sweet chips and 1 cup butterscotch chips. (Or try other flavors you love) These were made with the semi-sweet and butterscotch--YUM!
Preheat oven to 350.
Melt butter and add graham cracker crumbs. Press in a 9x13 pan. Pour sweetened condesensed milk over the top, evenly. Sprinkle chips, then coconut on top evenly.
Push it all down with a fork. Place in oven for 25 minutes until golden brown.
We ate them cooled, but Michelle says they're good warm, too!
Thursday, August 20, 2009
1 lb fresh green beans
1 ½ to 2 T. butter
½ c. coarsely chopped cashews
2 T. honey
Steam green beans until just tender. Drain and set aside in saucepan. In a small skillet, sauté cashews in butter over low heat for 5 minutes. Add honey and cook 1 minute longer, stirring constantly. (I sauted on med heat until the cashews were golden and the sauce was frothy.) Pour sauce over beans and toss until coated.
Wednesday, August 19, 2009
**What we did: On a sheet of tin foil: Layer chips, then shredded(cooked)chicken (I used the salsa chicken), then fairly thick layer of green salsa, then monterey jack cheese. Set oven on broil and cook until cheese is melted and slightly crispy. Serve immediately.
**We also used this on tacos.
We gobbled this up too fast, so maybe I'll get a picture on here before we eat this next...
10 tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers, chopped, seeds removed
1/4 cup chopped fresh cilantro
salt and pepper to taste
Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
**I also did a batch where I blackened the tomatillos first, and it was good.
Tuesday, August 18, 2009
Heat oven to 450.
Melt 1/4 cup butter in 9x13 pan.
1 cup milk
1 cup flour
1/2 tsp. salt
Blend in VitaMix (or blender) until well mixed. Spread butter around pan and pour batter in. Cook 15 to 20 minutes.
Tuesday, August 11, 2009
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. white pepper
½ cup milk
Grated cheddar cheese
4 slices bacon, cooked until crisp, then crumbled
Monday, August 10, 2009
John's Rating: 9
1 small head cabbage, thinly sliced
1 large red pepper, seeded and finely diced
1 small zucchini, finely diced
1 large carrot, cut into thin matchsticks
8 oz. snow peas, finely diced
1 bunch green onion, sliced thinly
2 cloves garlic, minced
1 tsp. fresh ginger, grated
2 Tbs. rice wine vinegar
1/3 cup soy sauce
1 Tbs. sesame oil
1 pkg. (24 count) egg roll wrappers
oil for frying
Heat a couple of tablespoons of oil in a large pan and add the veggies. Cook over medium-high heat until soft. Add garlic, ginger, vinegar, soy sauce and sesame oil. Cook until most of the liquid is evaporated.
What the filling looks like...yum!
Roll about 1/4-1/3 cup of filling into each egg roll wrapper. Cook in a deep fryer until golden brown or in a pan over medium-high heat, turning frequently until golden. (I used a little water to seal the wrappers shut. This made a huge difference in how easy they were to fry.)
Sunday, August 9, 2009
John's Rating: 7
1 lb. fresh greenbeans, washed, strings removed and ends trimmed
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 Tbs. water
1 Tbs. soy sauce
1 tsp. cornstarch
1/2 tsp. brown sugar
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
Place beans over boiling water in a vegetable steamer. (For me this is my rice cooker with a little wire rack in the bottom). Cover and steam 5 minutes. (I wish I would have steamed mine a bit longer) Drain and dump into cold water, drain again.
Add oil to a wok or large frying pan. Add garlic and ginger; saute 30 seconds. Add beans and saute for about 5 minutes.
Combine 2 Tbs. water with cornstarch, soy sauce, brown sugar, red pepper flakes and sesame oil; mix well. Add mixture to beans and stir fry for another 30 seconds to 1 minute longer.
Wednesday, August 5, 2009
I let the kids do the mixing, pouring, and topping of chocolate, so I'm sure you could make them look prettier, but my kids love cooking and this was perfect for them to make!
John's Rating: 8
1/4 cup butter
1 bag small marshmallows
1 box rice krispies
1 bag of mini oreos
Melt butter, stir in marshmallows and heat and stir just until melted. Pour cereal into bowl and pour melted marshmallow mixture over the top. When it is almost all mixed, stir in the bag of mini oreos. Finish stirring.
Mold into 9 x 13 pan.
Melt some chocolate and drizzle over the top.
Tuesday, August 4, 2009
John's Rating: 7
1/4 cup butter, melted
1/4 cup fresh, shredded Parmesan Cheese
1/2 tsp. dried Italian herbs
8 ears of corn
After draining corn, smother the corn with the buttery mix. Serve warm
Monday, August 3, 2009
John's Rating: 8-9 Cut zucchini (can also mix in summer squash) into slices about 1/4 inch thick.
Melt a small amount of butter in a pan and pan fry the squash until tender and golden like the picture.
Sprinkle lightly with some garlic powder and stir.
Then top them with some fresh, grated Parmesan cheese (Don't use the bottled kind!).
Sunday, August 2, 2009
John's rating: 8
1/2 head Romaine lettuce, cut into small squares (this time I used Salad Mix from the Garden)
1/4 cucumber, cut in thin slices and halved
1 tomato, sliced thin and halved
8 oz penne pasta, cooked, drained and tossed with garlic oil
1/4 red onion chopped
Fresh Grated Parmesan
1 cup Italian Dressing
Olives, sliced (I use my egg slicer to slice them)
1/2 carrot, julienned
1 chicken breast, grilled and cut into strips
Mix together and serve immediately.