Tam's Kitchen Creations

Helpful Tips

2011-03-08T15:49:00.000-08:00

I am SO lame!

I know it's been forever since I've updated this thing...I apologize to those of you who expect more from me!! I've been meaning to post this tip for a cool minute - mostly because I've been using this time saver for a few weeks and I've come to rely on it.

Before heading out to the market, I always ask my kids what they want for dinner during the week. If any of my long-time readers remember, my kids got boring and kept requesting the SAME THINGS every week. It made my weekly menu planning pointless because I wasn't posting anything new (or exciting).

Now I make my grocery list without considering what they want. Hey...if they don't mention it first, I don't ask! With that being said, I work on the menu first...it's easier to go shopping WITH a list than without - because invariably you'll forget something (ok maybe that only happens to ME)! I also like to take into consideration my work week...because let's face it...nobody WANTS to actually rush across town from work to slave (some more) over the stove.

I keep it simple...bake something, saute something, boil something or toss it in the crock pot. Lately I've been feeding my need for BEEF at least once a week...otherwise I'll be trolling around the local burger stand and gain an extra 20lbs with the FRIES that HAVE TO go with that shake!

Oddly I've gotten my kids to LIKE eating salads and steamed veggies by preparing them in a new way that gives them extra flavor (tips on that later).

TIP 1: Plan your menu as you make your grocery list (you'd be surprised at how many people don't actually do this).

TIP 2: Marinate your meats as soon as you bring them home. If the dish includes fresh, chopped veggies...add them to the marinade and slide it all into a Freezer Ziploc bag and toss it in the freezer until you need it. This is a HUGE time saver.

TIP 3: If you don't own a rice cooker, GET ONE! You can find a decent one at Target or Walmart (but please don't buy it from the grocery store - those are a waste of $$).

TIP 4: Don't be afraid to try new seasonings...salad dressings work WONDERS!!

TIP 5: You have too much cooked meat left over? Chop it up and toss it into a salad! Turn the rest of that roast into hash...you can make a completely NEW meal with what's left over!

TIP 6: Wash dishes WHILE you cook. If you clean along the way, cleaning up AFTER dinner won't be such a task!

TIP 7: If you have "little people", make them help as long as it's productive!

TIP 8: Incorporate a buddy system. This is helpful for single parents...If you have a friend that lives near by, trade off on dinner days. I've been doing this with a friend of mine for the past few months and it works FABULOUSLY!! We consult each other before going shopping...we plan the menu together. I cook Mondays and Wednesday. She cooks Tuesday and Thursday. On Friday we have Ladies Night and we split the chore. It's nice to come home and NOT worry about what's for dinner.

I promise...I'm going to post more frequently. Lameness stops today! :P

Seafood Italian Dinner for under $15.00

2010-10-21T13:49:00.000-07:00

Budget friendly dinners have become a priority in my house lately. With all the people I have to feed, it's important to not only offer variety, but also something that EVERYONE will eat that TASTES GOOD.

Here's how I fed my family for under $15!

Crab Broccoli Alfredo

Ingredients:

1 box bowtie pasta @ $1.18
2 jars Alfredo sauce @ $1.43 each
1 bag frozen broccoli florets @ $0.99
1 package imitation crab meat (hey...it's fish that still counts) @ $2.50
1 package of bread sticks @ $2.99
1 bag of mixed greens salad @ $0.98
1 jar salad dressing @ $3.48

TOTAL = $14.98

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Directions:

If I have to tell you how to make this, maybe you're on the wrong site! HAHAHA!! Cook the pasta. Empty the sauce in a large pot. Add about 3/4 cup of water to thin the sauce a bit. Cut or shred the crab meat. Throw in the broccoli and simmer on low heat until the vegetables are tender. Drain the pasta and toss in the Alfredo sauce. Season to taste.

CHEAP DINNER!! Enjoy!

Easy Chili Verde

2010-10-21T13:27:00.000-07:00

I'm mad...I should have taken pictures but I wasn't thinking about it!

My mom used to make this all the time when I was a kid. Last night I was going to make Pork Adobo and realized late in the game that I didn't have anymore bay leaves...so out went THAT idea!! Instead, I decided to make Chili Verde. This goes VERY well with some cheese, rice and beans wrapped up in a large, warm tortilla!! And oddly, my CHILDREN loved it!

Ingredients:

4lbs. PORK stew meat (can also use chicken or beef)
2 small cans mild diced green chiles
1 tablespoon minced garlic
1 medium-large sliced onion
8 cups chicken broth (or water and chicken bullion)
4 tablespoons cornstarch

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Directions:

Normally this is something I would toss into the crock pot, but since my has been acting a little possessed lately, I did it in my stock pot. Cut the meat down to 1 inch chunks. Here's the part you're gonna LOVE...put the liquid, the meat, the onions, and garlic in the pot and bring to a rolling boil. Turn down and simmer on low/medium for about 90 minutes (because we want to make sure the pork is COOKED).

Remove about 2 1/2 cups of the liquid and stir in the cornstarch until it's dissolved completely. Pour it back into the pot and mix well. The entire thing will thicken. You can season to taste, but it's usually pretty tasty without having to add anything else to it.

If you choose to do this in the crock pot, reduce the amount of liquid to 4 cups.

Enjoy!

New developments...

2010-01-03T12:20:00.000-08:00

[Red Velvet Mini Cupcakes]

Happy New Year!! I can tell that 2010 is going to an exciting year with GRAND things ahead! I've turned my love of baking into a profitable little business. For the holidays alone I baked up over 50 orders for desserts...cakes, cupcakes and mini-cheesecakes. Oddly most of my business was generated from my interactions on Facebook. CAN YOU BELIEVE IT?

I'm working on a new (and EASY) recipe for chicken florentine, but today I'm simply going to post pictures of some of the most recent orders I've filled. Don't blame me if you gain 20lbs just from LOOKING!

[Banana Cake with Cream Cheese Frosting sprinkled with nutmeg]

[Sensational 7Up Cake with Lemon Glaze - Can you tell I've been working on my glazing style?]

[Lemon Bavarian Creme filled Lemon Cupcakes]

[White Chocolate Strawberry Cheesecake drizzled with white chocolate]

[Strawberry Cheesecake]

[Red Velvet Cupcakes with Cream Cheese Frosting and Red Sugar Sprinkles]

[German Chocolate Cupcakes with Coconut Pecan Frosting]

[Red Velvet CHEESECAKE topped with Cream Cheese Frosting]

[Lemon Cheesecake topped with Lemon Curd and Whipped Cream - My personal favorite]

[Cherry Cheesecake]

[Sweet Potato Cheesecake topped with Whipped Cream]

[L-R: Cinnamon Hazelnut, Lemon Bavarian Creme & Red Velvet Mini-cupcakes]

I just added Pineapple Upside Down Cake to my menu and last night I finally got to try out my new mini bundt pans! I haven't done anything with the cakes yet...I'm still toying with the various ideas I have in my head...but I WILL post pictures of that too! :P

Martha's Tiramisu Cupcakes with Marscapone Frosting

2009-12-09T21:54:00.000-08:00

It's funny how I never thought about baking cupcakes for ANY reason. I always figured they were too much work, but now that I've mastered the skill of gourmet cupcakes, I will never purchase store-bought ever again.

Sorry Albertson's...

While I was trolling the Information Super Highway for tasty treats to make, I stumbled upon Martha Stewart's recipe for Tiramisu Cupcakes. I won't even go into how DEEP my love affair with Tiramisu goes, but TRUST ME...it's pretty deep. The idea of a CUPCAKE version excited me so much that I ran out immediately to purchase supplies.

Before I prepared myself mentally to dig into this recipe, I decided to check on a few reviews first. I ran across one at A Chef's Daughter and her review left me weary. Then I went over to Mexican Chocolate Lore and More and decided to make some changes of my own to the original recipe.

The results?

MAGNIFICENT!

I didn't have a whole vanilla bean as the recipe calls for, so I substituted with vanilla extract (which was fine). I also didn't have the Marsala wine for the coffee syrup it calls for...and I wasn't about to brew only a half cup of coffee...so I used instant and made it EXTRA strong (the equivalent of 2 STRONG cups of coffee in a half cup of water) and I added Kahlua. I also added Kahlua to the Marscapone Frosting mixture because you know how much I love to add alcohol to frosting if I can!

A friend came by after work (one of my official food tasters) and she liked it so much I thought she was gonna have a heart attack and fall out in my dining room! She was twitching and hopping all over the place, raving about how good it was! I just LOVE to hear that sort of thing!

I poked holes in the top of the cupcake in order to help the liquid soak in faster...

Can you see how BLACK that coffee is? It stained my cup! And let me just tell you, this was an exhausting process. Martha's recipe instructs you to brush the cupcakes with the liquid until the liquid is GONE.

::blank stare::

That's almost 3/4 cup of liquid...so I brushed...

...and brushed...

...until I finally said, "Screw it!" and poked some more holes! I place the cookie sheet underneath the rack, whipped out a spoon and started pouring the liquid over the cupcakes. That entire process took me at LEAST 30 minutes.

Then I let them sit for about 30 minutes to allow the liquid to soak thru the bottom of the cupcakes. While I waited for that to happen, I whipped up some heavy cream, marscapone, confectioner's sugar and a dash of Kahlua...ok maybe a little more than a dash...lol.

And to finish it off, I shook a little cocoa powder over the top. I'm sure there's a better way to do that, but I was pressed for time seeing how brushing the coffee syrup took so doggone long that it ran into my dinner preparation time!

The final product...

I personally think this is one of my BEST finds! Even with a little tweaking! And poking holes DEFINITELY did the job! And yes, it DOES taste as good as it looks!

Introducing {Sweets2Eat}...

2009-12-09T13:30:00.000-08:00

I know it seems as though I've abandoned my love of cooking and blogging about it. I can't believe that I haven't posted since OCTOBER! OMG! Where did the time go?

Well...I was caught up in the hype of my 9 year old's football team and all that goes into being a total "football" mom. Our team was responsible for providing the concession stand during one of our final games and I was bitten by the baking bug!

I donated 4 cakes to the cause (because the money we earned went towards the team). Cooking is one thing, baking is entirely another. I forgot just how much I loved to bake. Next thing I know, I'm hustling cakes for Thanksgiving to earn a little side money. Because let's face it...when you've got a tribe of children, and Xmas is coming, all EXTRA money is GOOD money!

I've been having a blast baking and creating new tasty desserts for my friends and family. Although I think all of my girlfriends are probably going to hate me soon for helping them put back on any weight they were TRYING to lose! Hey...every chef should have official food tasters!

Over the course of the Thanksgiving holiday, I baked 21 cakes in 2 days! WHEW!!

Since I'm too lazy to post recipes, I'll post pictures of my latest and greatest creations!

White Chocolate Blackberry Mini-Cheesecakes

And yes, it's a homemade honey graham crust...

Red Velvet Cake with Cream Cheese Frosting

7up Cake with Lemon Glaze

Sock-It-To-Me Cake (think of it as a cinnamon struesel cake with nuts)

Cinnamon Hazelnut Cupcakes with Chocolate Cinnamon Hazelnut Frosting

And what you see inside is Nutella baked right in...

Black Forest Rum Black Bottom Cupcakes with Cherry Vanilla Rum Frosting

...which is a chocolate rum cupcake with cheesecake and cherries inside...YUM!

Today I'm going to try the Martha Stewart recipe for Tiramisu Cupcakes with Marscapone Frosting! Yum...

Save money...check this out!

2009-10-13T15:52:00.000-07:00

A few weeks ago my mother calls me frantically, filled with excitement over something my uncle told her about. She rambles off a list of food items and says, "How much do you think all of this stuff is worth?"

I give her my ballpark dollar amount (because I grocery shop once a week...I should know how much everything costs by heart at this point).

"NOPE! It costs $30!"

So she starts telling me all about this organization called Treasure Box near my uncle's home in Anaheim. Because she's so excited about it, I hop onto the trusted laptop while she's rambling on to see if they have a website because these days EVERYONE has one, right? She's telling me how she and my aunt have already discussed placing their orders and her driving all the way to Anaheim to pick up her food. I think it's a silly idea to waste the gas to save a few bucks, but that's just me.

I poke around their website and discover a pickup location close to my mother's home and tell her about it (mostly to save her from driving to Anaheim which is at LEAST 25 miles from home). Not only is there one close to HER home, there's a pickup location close to mine as well.

The thing you don't know about my mother is that her excitement is contagious...

Next thing I know, I'm whipping out my phonebook and checking all of the zip codes for all of my friends and family. Once I verified that EVERYONE in my phonebook has a pickup center close to them, I send everyone a link to Treasure Box...because saving money is a GOOD THING.

I'm not sure if it's outside of California or not, but it's certainly worth looking into.

Enjoy!

Fall Comfort Food - Tuna Casserole

2009-10-13T14:52:00.000-07:00

My mother made Tuna Casserole for me when I was a child. The combination of tuna, a cheesy sauce and pasta still makes my tummy rumble when I think about it! Over the years I've made it and taken it to pot-lucks and it always turns out to be a huge hit...I never know why because it's so simple to make that I end up sharing the recipe ALL THE TIME!

Today is a cold, rainy day in Southern California...so I decided to make some comfort food to greet my children with when they come home from school. I certainly hope you like this as much as I do!

Ingredients:

1 - 12oz can of Albacore Tuna (or chunk light...I prefer Albacore because it doesn't taste as fishy)
1 - 10.5oz can cream of celery condensed soup (any brand will do)
1 - 10.5oz can cream of mushroom condensed soup (any brand will do)
1 - 14oz can of baby sweet peas (drained)
2 3/4 cups milk
3 cups cheddar cheese (divided)
1 - 16oz bag extra wide egg noodles
garlic salt and pepper to taste

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Directions:

Preheat oven to 375 degrees.

Boil entire bag of egg noodles until tender (set aside). In a separate large pot, combine both cans of soup, tuna and milk. Warm on medium high heat until the soup becomes smooth. Add 1 cup of cheese once the soup is heated (for easier melting). Season to taste then add entire can of drained peas. Mix everything well.

In a large oven-safe bowl pour in half of the cooked noodles. Pour half of the cheesy soup mixture over the pasta.

Combine the sauce and pasta. Sprinkle one cup of cheese over it.

Pour the remaining pasta over the cheese and pour in the remaining cheesy tuna sauce.

Sprinkle remaining cheese on top.

Place the bowl in the oven and bake at 375 for about 20 minutes or until the cheese is melted and slightly browned.

To make an entire meal out of this dish, add a salad and some garlic bread!

Enjoy!

Chicken, Chinese Kale and Mushrooms in Black Bean Sauce

2009-10-04T20:32:00.000-07:00

My cousin got married last weekend. Afterwards they had a FULL ON Chinese Wedding Banquet - complete with an EIGHT COURSE MEAL!! I won't go into detail because it'll only make you hungry and jealous of me! HAHAHAH!! But one of the dishes was Rock Cod in Black Bean Sauce.

Now, I'm not much of a fish eater, but it was BEST fish I've EVER had! I've only prepared fish for my family once - and fish sticks for the kids doesn't count! I went on a hunt for rock cod - not knowing that it was EXPENSIVE as hell in the local Chinese market...so I decided on Chicken (read: cheap fish substitute).

I was always under the belief that Gai Lan (Chinese Kale) was Chinese BROCCOLI, but you gotta love the Internet with its abundance of information and pictures! I've only found it in my local Chinese market, but in the event you can't find it feel free to use whatever vegetable that you want.

Ingredients:

2 - 3lbs. boneless, skinless chicken leg meat (or thigh meat)
1 container of fresh sliced mushrooms
1/2 onion, sliced
3 - 4 bunches (think handfuls) gai lin, broccoli or bok choy
1-1/2 tablespoon black bean garlic sauce (found in most Asian sections of your local store)
14 ounces chicken broth
3-1/2 tablespoons cornstarch (divided)
4 tablespoons sesame oil (divided)

Marinade:

1/2 teaspoon sugar
2 teaspoons rice wine (NOT TO BE MISTAKEN WITH RICE WINE VINEGAR), dry white wine or sherry
2 teaspoons soy sauce
1-1/2 tablespoons cornstarch
1 teaspoon cooking oil

**NOTE: This can EASILY be prepared as a vegetarian dish by substituting the chicken for FIRM tofu and ANY vegetable would go well with this sauce.
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Directions:

Using cooking shears, cut chicken into small strips and place in a bowl. Combine marinade ingredients and pour over the chicken. Mix well and set aside in the refrigerator for 30 minutes.

Prepare vegetables. Rinse gai lin WELL and cut into 2 inch pieces diagonally.

Heat wok and add sesame oil. Stir fry gai lin, mushrooms and onions over high heat for 3-4 minutes until vegetables are 80% cooked. Set aside.

Add remaining sesame oil to the wok. Add chicken and stir fry until the meat is completely cooked. Add black bean garlic sauce and mix well.

Add vegetables and continue to cook for another minute. Slowly pour in 1/2 of the chicken broth. Mix remaining 2 tablespoons of cornstarch into the last 1/2 of chicken broth until completely dissolved. Pour into the wok and mix well. The sauce will thicken as it continues to cook.

Serve with rice and enjoy!

Fix It and Forget It - Green Chile Chicken (Crockpot meal)

2009-09-30T18:15:00.000-07:00

I know, I know...I've been neglecting my duties here for a few months...but moving can do that to you! It also took me a while to get used to my new kitchen (that I absolutely HATE). It's smaller than our last kitchen, the pantry is far from my kitchen area and the stove top damn near comes up to my chest...but hey, at least I got a house out of the deal, right?

So this was an experimental dinner that turned out quite well. I think this would also work well with pork stew meat or boneless pork loins.

Ingredients:

3-4 lbs. chicken drumsticks (or which ever part of the chicken you prefer)
2 cans of condensed cream of chicken soup
1 small can of diced mild green chiles
1/3 cup diced onions
1/8 teaspoon creole seasoning
1/8 teaspoon garlic salt

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Directions:

Rinse chicken and pat dry. Mix soup, green chiles, onions and seasoning in a bowl. It's going to be a little thick, but don't worry about it. DO NOT ADD any other fluid!! Adding more fluid will make the sauce watery after the cooking process. Place half of the chicken on the bottom of the crock pot and spoon a generous amount of the soup mixture on top.

Add the second half of chicken and repeat.

Cook on medium for 6 or low for 8 hours...

Add sides and call it dinner! I served this with rice pilaf and honey glazed carrots. MmmMmmm!!

Fix it and forget it!!

Enjoy!

Something Random...

2009-06-30T10:38:00.001-07:00

In case you're wondering...I have purposely disabled the comment section. Please don't be offended because I DO love your comments and reviews of the dishes I've made, but I've noticed a few HTML glitches with the last two templates that I used for this site and for WHATEVER REASON, comments will not post.

So...if you DO have a question or comments about anything you see here, feel free to send me an email! Believe me, some people have gone out of their way to locate my email address rather than leaving comments when they COULD HAVE!

I've been slacking. I have recipes and pictures to post, but I've been incredibly busy lately. No worries...I haven't forgotten about you!

SUPER Easy Chicken Tacos

2009-06-03T18:52:00.000-07:00

This really is a super easy recipe. I have to give the credit to my mother. One night I planned on baking some chicken breasts and having rice and veggies on the side, but my husband requested TACOS (because he's REALLY BIG on Mexican food - he could eat it everyday and he isn't Mexican)!

I didn't have any ground meat to prepare tacos the way I normally would, and I wasn't quite sure how to season the chicken properly (and easily seeing how this was the last meal of the week and I needed to grocery shop). I had to use items that I already had on hand.

Let's just say that this is a new family favorite and the chicken has now been used for tacos, burritos, tostadas and taco salads!

Ingredients:

4 or 5 boneless, skinless chicken breast halves
2 cups of Pace Chunky Picante Sauce (I'm guessing on the amount, I just pour from the bottle til it looks about right!)
2 dozen corn tortillas
Any of your favorite taco condiments

Directions:

Saute chicken until juices run clear.

In a large bowl, shred the chicken.

Add the sauce and mix well!

It's JUST that easy! Picante sauce has the perfect blend of seasoning, onions, cilantro and chiles. If you need it to have more of a kick, simply add your favorite hot sauce!

Enjoy!

Chicken Chili Stew

2009-06-01T13:52:00.000-07:00

I cannot take credit for this recipe, but I WILL say it was well received. My husband decided to try this so-called Slow Carb Diet. He had me trolling all over the Internet looking for recipes and such. Ironically, he was the one who found this recipe and suggested that I give it a try.

I personally think it's odd to have chunk chicken in chili, but that's just me. My husband and oldest son RAVED about it after I finished and said it was better than my usual version. So I thought I'd share!

Ingredients:

3 Whole cubed skinless, boneless chicken breast halves (I used 4 LARGE cans of chunk chicken I was saving to make chicken salad with)
1 medium onion chopped
1 green bell pepper chopped (I also added a red bell pepper too)
2 cloves minced garlic (I used 2 tablespoons of jarred minced garlic)
2 tablespoons olive oil (or whatever you have on hand)
2 - 15oz canned stewed tomatoes (I used 1 LARGE can and 1 regular can of diced tomatoes because I HAD them on hand)
1 - 15oz canned pinto beans (I used 2 cans)
3/4 cup picante sauce (I used a little over 1 cup)
1 1/2 teaspoon cumin
1 teaspoon chili powder

**NOTE: This recipe calls for 1/2 teaspoon of salt, but I omitted it because chili powder already has salt in it. I like to keep our sodium as low as possible without sacrificing taste. But it's up to you...

Directions:

Saute chicken, onions, bell peppers and garlic in a large sauce pan until chicken is fully cooked (in my case, this step didn't take so long since the chicken was already cooked). Add everything else to the pot and simmer for 20 minutes.

EASIEST DISH EVER!! Add some cornbread and a salad and you've got a good meal!

Enjoy!

Tres Leches Cake for PARTIES!

2009-06-01T13:43:00.000-07:00

I meant to post this picture a few weeks ago when I actually hosted the party! I baked two Tres Leches Cakes for my son's birthday party (at his explicit request). I wasn't sure how a non-alcoholic version would turn out considering I've only prepared this using rum in the mixture.

I made one cake with alcohol and the other without. Then I cut them into cubed slices and put them in cocktail tumblers. I topped each with a heaping tablespoon of whipped cream and topped the NON-alcoholic cake with fresh strawberries and the GOOD stuff with mandarin oranges.

It was also much easier to serve. For those who didn't want to eat it on the spot, we stuck forks in the cup and wrapped the top with plastic wrap for an easy dessert to go!

Chicken-Spinach-Asiago Quiche

2009-03-25T01:33:00.000-07:00

I'm mad at myself for not taking pictures of "the process", but I had company and I was so busy whipping this up and running my mouth that I totally forgot. Anyhoo...I DO have a picture of the final product...and let me say, this was DAMN GOOD!!

I NAILED THIS RECIPE!

Ingredients:

1 Frozen DEEP DISH Pie Crust (these usually come in a 2-pack)
1/2 cup diced onion (I used green onions because that's all I had)
1 boneless chicken breast (cooked and diced - season however you like)
1 - 8oz container of fat free sour cream
1 - 9oz package frozen CHOPPED spinach (thawed and drained WELL)
1/4 teaspoon garlic SALT (not powder - seriously, don't substitute)
1/8 teaspoon black pepper
2 cups grated sharp cheddar cheese
1 1/2 cup grated asiago cheese
3 eggs (or 3/4 cup of Egg Beaters - which is what I used)
1/2 cup heavy whipping cream

**NOTE: I made a couple of substitutions from the original recipe. It normally calls for 1/2 cup of crumbled, cooked bacon...but I forgot to pick some up, so I skipped it and I'm glad that I did. Instead I added a small can of diced mild green chile - because let's face it...green chile in a quiche is ALWAYS good!!!

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Directions:

Preheat oven to 375. Allow pie crust to thaw for about 20 minutes. Afterwards place the crust in the oven for about 10 minutes. Remove from the oven and set aside.

In a large bowl combine all ingredients. MAKE SURE THAT YOU REMOVE ALL WATER FROM THE SPINACH - otherwise you'll end up with a wet quiche and it won't set. Also, drain the little bit of fluid from the chiles too (should you decide to use them).

Pour everything in the pie crust and bake for 15 minutes. Remove from oven and line the edges with foil (so the crust doesn't burn). Put back in the oven and back for another 40-45 minutes...or until the top is slightly golden. Remove from the oven and place on a wire rack to cool. Allow quiche to sit for at LEAST 20 minutes before you cut into it.

**NOTE: It might be a good idea to bake this on a cookie sheet. It'll make it easier to put in the oven and take out. Also, it'll catch anything that may ooze over the edges (although mine didn't ooze even though it looked like it wanted to).

ENJOY!! I know I did!!

Now back to our regularly scheduled program...

2009-03-24T12:40:00.000-07:00

So sorry for the inconvenience of going M.I.A.! Wow...I had no idea just how many people stopped by here regularly...I started getting hate mail and death threats!! HAHAHA!!

Hope you like the new format - believe me it was a MESS to put together!! But I think my HTML skills are ON POINT now!! Back in a few with a new meal...

I know, I know...

2009-03-21T15:55:00.000-07:00

I was supposed to post the recipe for Beef & Potato empanadas...but what had happened was...lol...the meat ended up becoming taco and burrito filling. I didn't care for dough recipe, so I'm going to have to go back to the drawing board.

I'm not posting recipes that I haven't personally tried. But I WILL tell you, the filling was FANTASTIC!!!

I'll try it again this week and see what happens! Stay tuned!

Menu Plan Monday - Week of March 16

2009-03-16T10:48:00.000-07:00

I know it's been a minute since I posted my MPMs. I stopped because the menus were getting boring and my silly children seem to enjoy the same meals OVER and OVER and OVER again. I decided to mix things up and start trying some new dishes on them!

Here goes...

Beef & Potato Empanadas with Spanish Rice
Baked Lemon Dill Tilapia Fillets with Rice Pilaf
Jerk Chicken (using breast fillets) with Red Beans & Rice
Chicken Teriyaki Stir Fry with Steamed Coconut Rice
Chili (with either fries or Fritos)
Green Salad with every meal

**NOTE: Recipe for the empanadas will be posted as soon as I finish taking pictures of the process!

Enjoy!

Pastel de Tres Leches (Three milk cake)

2009-03-11T06:54:00.000-07:00

I have a wicked sweet tooth...but most of the time I can keep it under control. I've been dying to make a Tres Leches cake for quite some time.

Over the years they've become popular enough to be found in larger supermarket chains and bakeries that have a Hispanic population near by. Usually, they can be a little on the pricey side - especially if you're just trying to get your hands on a good slice of cake!

You know I like to keep things simple...so I hunted down a recipe that looked extremely easy (read: not time consuming) and one that I could play with as far as the recipe was concerned...because yall KNOW how much I like to add my own flair! A friend of mine came by and had a slice yesterday and paid me a HUGE compliment..."This tastes better than a Mexican's cake! My mom would hate you!!"

That only means that my mission was accomplished!! I made an authentic Mexican dessert (minus all the ridiculous mixing and egg separating that's normally called for)!! Hey...not bad for a Black and Chinese girl, eh?

Ingredients:

CAKE
1 box of Duncan Hines butter or yellow cake mix
1/3 cup vegetable oil
3 eggs
2 teaspoons vanilla
1 cup water

MILK SAUCE (with a kick)
1 can condensed milk
1 cup of half & half
2/3 cup of fat free evaporated milk
1/4 cup Malibu Rum (any flavor - I used Tropical Banana)

FROSTING (with a LITTLE kick)
1 1/2 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla
1 capful of Rum *big grin*

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Directions:

Preheat oven to 350 degrees. Prepare a 13x9 baking dish with cooking spray and flour lightly. Mix together the cake mix, water, oil, eggs and vanilla. Pour into the prepared pan and bake for about 35 minutes. While the cake is baking, prepare the milk sauce.

In a large bowl, mix condensed milk, evaporated milk, half & half and the Rum with a wire whisk. If you've never purchased condensed milk before, you'll need a spoon to scrape it all out of the can. It's extremely thick.

Once the cake is finished, allow it to cool for about 10 minutes.

With a long tined fork, poke holes in the cake about 1/2 inch apart.

Pour the milk sauce over the entire cake.

(Thanks Bri for taking pictures while I poured!!)

The liquid will absorb quickly, so don't freak out if it disappears within seconds.

Cover with plastic wrap and refrigerate for at LEAST an hour. I baked my cake at night (which is usually when I'm in the mood for baking) and refrigerated the cake overnight. It might be a good idea to do this when you're in no real rush to eat it...just a thought.

When you're ready to frost the cake, combine the whipping cream, sugar, vanilla and Rum with an electric mixer (on low) until the cream begins to peak...don't worry about it...if you've never made whipped cream before, you'll KNOW when it's starts to peak. Don't over mix (like I did because I was distracted by my children) , it won't look as fluffy and pretty!!

Carefully frost the cake and add your choice of fruit topping (or not). I used jarred Mango halves and added about 2 teaspoons of the juice in with the whipped topping.

Cut yourself a slice and ENJOY!! Please keep in mind that this cake IS perishable...keep it refrigerated!

OMG...it's to DIE for!! Really...it is!

Honey Corn Dogs

2009-03-03T11:48:00.000-08:00

My 4 year old LOVES corn dogs. One can usually find them frozen in my house ALL THE TIME because 4 out of 5 days a week he asks for them. When I'm feeling a bit adventurous, I whip out this recipe and let the kids help with pour and mixing. Kids love to help in the kitchen!

Ingredients:

1 lb. chicken or turkey hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
3 tablespoons of honey
8−10 wooden skewers

Directions:

Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder and salt in a medium−size bowl and blend with fork.

Add shortening and cut in with fork until the size of small peas. Combine milk, honey and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot oil and fry 2 minutes, or until golden brown.

Enjoy!

Caribbean cuisine! Feed your family (and maybe a guest or two) for under $20!

2009-03-01T17:46:00.000-08:00

One of my favorite restaurants is Cha Cha Cha located in Silverlake, California. The food is a divine mix of Caribbean and South American cuisine. The jerk pork is ABSOLUTELY AMAZING!! My mouth waters as I type this...cuz there's no telling when I'll get to go back. It's on the other sie of town and I've YET to drag my husband there.

I've been itching for plantains, but I had to come up with a meal to wrap around it. I decided on jerk chicken and coconut rice (over red beans and rice - which was a definite runner-up).

5.75lbs of chicken legs @ $6.54 (exactly 20 pieces of chicken)
1 bottle of Italian salad dressing @ $1.54 (you'd be amazed at what you can marinate with this stuff)
1 box of light brown sugar @ $1.58
1 jar of Thyme @ $2.88
7 plantains @ $1.78 (I found these puppies at one of the local Hispanic markets)
1 can of coconut milk @ $.50
1 - 2lb bag of calrose rice @ $1.65
1 jar of crushed red pepper @ $1.98
1 jar of cinnamon sugar @ $1.48

Add that up...it's $19.93! Two key ingredients that weren't on my shopping list are GROUND ALL-SPICE (I generally keep it on hand, but it costs no more than $2.00) and SOY SAUCE (and even though I rarely use it, one simply can't be HALF Chinese and NOT have this in the house!).

With 20 pieces of chicken and nearly 7 cups or more of coconut rice...you can feed quite a few people...or have a gang of left overs. I chose to use chicken legs because it's more cost effective. Maybe next time I'll use an inexpensive cut of pork roast and make shredded jerk pork!

Jerk Chicken Marinade:

1/4 cup Italian dressing (I use this because it contains the various spices and oil required to give it the right flavor)
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon thyme
1 teaspoon all-spice
1 teaspoon crushed red pepper

Mix all of these ingredients in a bowl and pour into a large ziplock freezer bag. Put all of your chicken into the bag and toss the chicken until well coated. I let my chicken marinate for about 6 hours, but you can do it longer if you'd like the flavor to really stick! Stick it in the refrigerator until you're ready to cook it. (I only mentioned this part because sometimes good sense ain't so common if you catch my drift!)

Traditionally you would grill the meat, but for the purpose of this little exercise, we'll bake it! Place chicken in a 2 - 13x9 baking dishes and bake uncovered for about 50 minutes at 350 degrees. When it's done, cover loosely with foil and let it sit for about 15 minutes.

[BEFORE]

[AFTER]

Coconut Rice:

3 cups of uncooked Calrose rice washed and drained
3 cups of water
1 cup unsweetened coconut milk
1 teaspoon of kosher salt

After washing the rice, pour in water, coconut milk and salt. Bring to a rolling boil, cover and reduce heat to a simmer. Cook for 18 minutes. Fluff with a fork.

Fried Plantains:

4-5 medium plantains
1/4 cup butter
cinnamon sugar

In a medium skillet, melt butter and saute plantains for about 4-5 minutes on each side until they're nicely browned. Drain on a paper towel and sprinkle with cinnamon sugar.

Dinner is served!

Enjoy!

Another Chicken Dish! Feed your family for under $16!

2009-03-01T15:50:00.000-08:00

When I was growing up, my mother did just about EVERYTHING one COULD do to a chicken...fried, baked, broiled, boiled...you name it, she's tried it. I even went on a SERIOUS chicken strike during high school. I refused to eat ANY kind of chicken and you couldn't PAY me to eat an egg. I was OVER IT!!

I went thru something similar after having my first son...but that was entirely different. I couldn't stand the sight or feel of raw chicken. That took YEARS to get over. I didn't start serving chicken to my family again until maybe 5 years ago. Yall think I'm playin! Ask my husband!

Anyhoo...here's another meal that's easy to make, easy on the pocketbook in our tough economic times and even your KIDS will eat it!

Chicken, Mushrooms and Artichokes in a white cream sauce served with rice pilaf and a salad. The recipe can be found HERE

2lbs. of boneless chicken breast @ $4.99
16 oz. package of whole mushrooms @ $2.98
1 jar of Alfredo sauce @ $2.50
2 boxes of Rice-a-Roni Rice Pilaf @ $1.29 each
1 small container of sour cream @ $1.50
1 bag of salad @ $.98

Add that up... and it's $15.53. I already had artichokes on hand, as well as capers but together they shouldn't run you more than an extra $5.

It's very simple...wash and saute the mushrooms in a little olive oil, then set aside. Do the same with your chicken breasts. Normally I cut up the chicken into small pieces, but this time I chose to leave the meat whole.

In a large pot, empty the Alfredo sauce, add 3/4 jar of water and maybe 2-3 tablespoons of sour cream. Add artichokes (cut up) and maybe 2-3 tablespoons of capers. Season to taste.

ENJOY!!

Viva La Mexico!! Feed your family for under $22!

2009-02-16T18:49:00.000-08:00

Let's face it...Mexican food is not only easy to prepare, but it's very inexpensive. I always turn to Mexican food whenever I'm throwing a dinner party because I can feed more people for less...call me cheap! Hey...our economy is bad...sue me!

Here's another family favorite that seems to be a crowd pleaser! My infamous Enchilada Bake and spanish rice!

2lbs. 80/20 lean ground beef @ $2.88 (ON SALE)
1 bottle of salsa verde @ $1.89
2 large cans of green enchilada sauce @ $2.89 each
3 dozen corn tortillas @ $.98
16oz. Mexican blend shredded cheese @ $4.59
1 bag of green onions @ $.99
1 bunch of cilantro @ $.50
1 small can of olives @ $.49
1 box of Rice-a-Roni Spanish Rice @ $1.18
1 can of whole kernel corn @ $.58
1 can of diced tomatoes @ $.58
1 bag of salad @ $.98

Ok, add that up at it's $21.42 and this meal can feed a family AT LEAST twice! I tend to load plates up with salad to make the meal stretch a little further!! I DID say I was cheap, right? Hehehe...

Complete recipe and cooking instructions are found HERE.

Trust me, if you start breaking your meals down by price, you're sure to control your spending at the grocery store. It's a start to sticking to a budget...try it and let me know how it works out!

Enjoy!

Menu Plan Monday - Week of February 16th

2009-02-16T18:35:00.000-08:00

I know it's been a while since I've posted my weekly menu. I had to stop because my kids keep asking for the same foods EVERY SINGLE WEEK! How boring!! Who wants to eat the SAME things EVERY SINGLE WEEK?? Eww...

So I decided to ask what everyone wanted, then throw in some things that I wanted...see I'm so selfless that I never consider my own cravings...but I've been craving some out-of-the-ordinary food...I can't wait to post the recipes (that'll come later). I want to post pictures as I'm cooking!!

Here goes...

Chicken, Mushrooms & Artichokes (in a light cream sauce)
Rice Pilaf
Jerk Chicken
Red Beans & Rice
Plantains
Tacos
Buffalo Wings
Green Salad with every meal

Enjoy!!

Buffalo Chicken Salad...give that green salad a KICK!

2009-02-12T11:46:00.000-08:00

I serve salads with just about every meal that I serve. I'll be honest, I don't really care for salads at home (I realize this is mostly a mental thing). Something about store bought, bottled salad dressing completely turns me off (although I WILL admit that Target's Market Pantry Ranch Dressing and their Caesar Dressing ARE THE BOMB!) and I'm almost SURE that restaurants are probably using the same thing coming out of a much larger bottle!! Again...yes, I know...it's all mental! HAHAHA!!!

In my grand attempt to shed the last of this baby weight before my 20 year high school reunion this year, I've been forcing myself to eat salads for lunch...I've tried all sorts of things in my salad just to make it interesting...that can be hard sometimes!

I had some left over chicken breast that I already cooked...and thought if I added some wing sauce to the meat, it would satisfy my current craving for buffalo wings (since we didn't have any more) and possibly make for an interesting lunch salad!

And interestingly enough...this sauce doesn't give me a wicked case of heartburn like every other spicy thing in my house!!

Buffalo Chicken Salad!!!!

Enjoy!! I know I sure did!!!

Comfort food! Feed your family for under $10!

2009-02-11T12:02:00.000-08:00

You know...when I first started thinking about posting low cost dinners, it never occurred to me that this is how I keep my grocery bills down. I mean, don't get me wrong...spending $150-$180 a week DOES add up...but with that money I'm feeding a family of 6 (including formula and diapers).

I may not be posting my Menu Plan Mondays anymore (mostly because my family has become boring by requesting the SAME stuff EVERY DOGGONE WEEK!!), but I still have a plan (and my calculator) when I go grocery shopping. I started thinking in terms of breaking the cost of EACH meal down...because let's face it...not ALL of my grocery budget is actually spent on food - cleaning supplies add up quickly too!

So anyway...here's a cheap meal...and these prices are taken directly from my last shopping receipt.

Meatloaf, rice & gravy, green salad and corn bread

2lbs. of 80/20 lean ground beef @ $2.88 (ON SALE)
1 box of Kroger generic cornbread stuffing @ $.98
2 cans of Kroger generic beef gravy @ $.68 each
1 - 16oz bag of rice @ $.79 each
2 - 12oz bags of green salad medley @ $.98 each
2 boxes of Jiffy corn muffin mix @ $.45 each
4 eggs (2 for the meatloaf, 2 for the cornbread) @ $.50 (I actually spent $1.49 for a dozen...but we're breaking down the cost of THIS meal).
1 can of cream corn @ $.58

Ok, add that up and it's $9.95! I know...you hate me right now! HAHAHA!! I'm not counting the salad dressing because lawd knows I KEEP salad dressing in this house!

I don't do tomato based meatloaf...I never have enjoyed the taste of baked ketchup! Eww!! If you prefer ground turkey, that's fine too...I only buy it when it happens to be on sale (which isn't often enough).

This meal is enough to feed us all (except the baby of course) for 2 days.

Directions:

Preheat oven to 375 and prepare your baking dish by spraying the bottom with cooking spray. In a large bowl, combine the meat, stuffing mix, 2 eggs and about 1 1/2 cups of warm water. Stick your hands in the bowl and mix everything WELL. Dump meat into your baking dish and form it into a loaf...make sure it's packed firmly, you don't want any gaps or holes on the inside - I don't know why...my mother used to just tell me that all the time!! I'm sure there's a reason!! HAHAHA!!

Bake uncovered for about 50 minutes to an hour. Everyone RAVES about this recipe...if you haven't tried it...do so...it's super easy!

Enjoy!

The Banana Cake...revisited

2009-02-04T22:46:00.001-08:00

So...you know I hate to waste bananas...I hate to waste food period...but ESPECIALLY bananas...so I'm always looking for easy things to make with my over ripe left over fruit.

I know this is something like cheating, but I always keep a box or two of yellow cake mix in my pantry. I like adding different flavors to them to see what I can come up with. Tonight I baked another banana cake and this one is FANTASTIC!! It's SUPER moist and it smelled sooooooooooooooooooooo good while it was baking that everyone in the house talked about it.

Unfortunately, my kids had to be in bed before it could cool down all the way...so yes, they were extremely disappointed! OH WELL...there's always after school tomorrow!!

Ingredients:

1 box of yellow cake mix (the one with pudding in it...which brand doesn't matter)
1/2 cup brown sugar
1 cup water
1/2 cup vegetable oil
3 eggs
1/4 teaspoon nutmeg
2 teaspoons all-spice
1 cup ripe mashed bananas (about 3 small ones...or 2 medium ones)

---------------------------------------------------------------------------

Directions:

Preheat oven to 350. Spray bundt pan with cooking oil and lightly dust with cinnamon sugar. Flour leaves that icky white dust all over it...and cinnamon sugar makes a nice sugary crust without the "dust". Combine all ingredients and bake for 45 minutes. Cool on wire rack for 15 minutes and frost once it's cooled completely.

I like to use cream cheese frosting...whatever is cheap at the store! I prefer the whipped version because it works better. I just put about a cup of frosting into a snack size ziplock, seal and snip off the tip of a corner...and then I pretend to be a pastry chef! HAHAHAHA!!

Enjoy!

Asian Flair! Feed your family for under $22!

2009-02-04T20:47:00.000-08:00

All things are possible. With the rising cost of food, the media has reported that companies like McDonald's has been making a KILLING with YOUR hard earned money. So let me ask...do you think eating McDonald's everyday is healthy? I try to resist the urge to give my kids fast food unless I'm rewarding them for something. Let's face it, as much as I enjoy eating out...I'd much rather eat something that I KNOW is healthy and I KNOW it's good for my entire family.

You can easily spend $22 at Mickey Dee's and get some fat and calorie filled junk food...or you can spend that same money on something that's healthy and that tastes great!

Now, I've posted before about my love for Fresh & Easy. Keep in mind the prices I'm posting are the actual prices of the items I've purchased there. These prices might vary from your local markets like Whole Foods, Sprouts, or Trader Joe's.

Teriyaki Chicken Stir Fry, Steamed Rice and Chicken & Veggie Pot Stickers

2 - 16oz bags of Frozen Stir Fry Vegetables @ $1.69 each
1.75lbs of skinless, boneless chicken breast meat @ $5.17
1 bottle of Soy Vay's Veri Veri Teriyaki Sauce - $3.79 (or your favorite Teriyaki sauce)
1 - 2lb bag of calrose rice @ $1.65
1 large bag of chicken and vegetable pot stickers @ $7.49 (I actually got this at my local Korean grocer - I already had this in my freezer)
You can get frozen pot stickers at Trader Joe's for 1/2 the cost!

Add that up...that's $21.48! My entire family ate (minus the baby of course and I have enough left overs for 2 more meals!)

Directions:

Cut the chicken into small strips or chunks. Pour about a cup of the teri sauce over the chicken and allow it to marinate in a bowl for about 10 minutes. Of course the longer it marinates, the more flavorful it'll be...but I like to prepare things as quickly as possible...and it's just not that serious sometimes! Coat a large skillet with cooking spray and saute the chicken until it's no longer pink. Add both bags of stir fry veggies and cover. Let it cook on a medium high flame for about 10 minutes.

While the chicken is cooking, you should have your rice cooking too. The secret to a perfect pot of rice is FOLLOWING THE DIRECTIONS!! Too much water will make your rice mushy. Not enough water will make your rice hard...and who wants crunchy rice? Eww...

Pour the remaining amount of teri sauce over the veggies and mix (as well as you can). I usually add about 1/4 cup of cold water to 2 tablespoons of corn starch to the sauce to thicken it up (because the veggies are frozen and retain lots of water on their own). Who wants soupy teri stir fry? YUCK!

Mix the corn starch and water in a small cup and just pour it in the skillet. Turn up the heat as mix. The sauce will begin to thicken. I know it'll seem like a lot of sauce, but trust me...the sauce over rice is WICKED!!! And I don't really DO soy sauce on white rice. Funny...I'm half Chinese and I don't like soy sauce! That's like being American and not liking ketchup!

I used oyster sauce (that brown goop on my plate) to go with the pot stickers ...which I deep fried (straight from the freezer until they were golden brown). I had a mean craving for oyster sauce last night...must be the Chinese in me!!

Enjoy!

Chicken Salad the NEW tuna

2009-02-04T20:27:00.000-08:00

I know I haven't blogged in a while...I've been consumed with my love of Facebook and I'm in the middle of trying to get myself into nursing school...so please forgive my absence.

I make this sometimes when I can't bring myself to pay the extra for albacore tuna. Ever since I started eating albacore, I haven't looked back and regular chunk tuna...the stinky stuff (as I like to call it). My family had been eating chicken salad sandwiches for 3 days and they all thought they were eating tuna until I told them it was CHICKEN!!

Ingredients:

1 apple (any kind) diced
2 celery stalks (chopped)
3 cans of chunk white chicken meat
2 cups of light mayo
1 tablespoon of dill weed
Salt and Pepper to taste

-----------------------------------------------------------------

Directions:

Pretend like you're making tuna...dice up one apple and chop the celery. I know you must think that the apple is a strange ingredient, but trust me...it gives the salad a nice flavor. Break up the chicken with a fork, add mayo and seasonings...mix well. I use the dill weed to substitute relish...for this dish AND tuna (because I don't particularly care for the little pickle pieces). It gives off the same flavor without the actual pickle pieces (which kinda makes me wanna gag just thinking about it!!) It's THAT easy!!

Enjoy!

Smoothies

2009-01-14T10:01:00.000-08:00

I know it seems silly for me to post this, but some people really DON'T know how to make a smoothie (trust me, I actually KNOW some of those people). I have several variations that I like to make depending on the purpose.

You need a liquid. I've tried several different juices, vanilla soy milk, vanilla RICE milk and regular milk (well...Lactaid...heheheh). You need a thickening agent. I've used yogurt (plain, vanilla and fruit flavored), silken tofu (for the protein factor - don't knock it...I lost a gang of weight after baby #1 using this stuff) and ice cream. You need FRUIT - because what's a smoothie without fruit? Eww...the thought alone scares me!! HAHAHAH!!

Here's my personal favorite...

Ingredients:

6-8 ounces of orange juice
1 cup of vanilla yogurt
1 medium sized banana
3-4 frozen strawberries (because they aren't always in season)
Ice cubes (maybe a handful)

------------------------------------------------------------------

Directions:

Toss everything in a blender and turn the damn thing on!!

See how easy that is? HAHAHAHAHAA! Sometimes I make them for my kids after dinner. If I make it for myself, it's usually a meal replacement - but then I'm using tofu for that instead of yogurt. If using tofu, add a sweetener like honey or Splenda...otherwise it'll be bland and have a chalky taste.

Enjoy!

Wicked Buffalo Wings

2009-01-13T12:40:00.000-08:00

Just in time for the Super Bowl festivities that are getting ready to take place!! Over the weekend I had some of the BEST buffalo wings I've EVER had...never mind that they were served to us via ROOM SERVICE and we only got 6 wings for $10 (plus 7.75% tax, $2.00 delivery and 18 % gratuity) - that's roughly $2.50 EACH - they were till the best I've ever had.

I came home from my weekend getaway inspired!!

Ingredients:

3lbs. chicken wings (with tips cut off and separated)
1/2 cup of margarine
3/4 cup of your favorite hot sauce (separated) - I used Louisiana Wildly Wicked Wing Sauce
Salt and pepper to taste

-----------------------------------------------------------------

Directions:

Now, some people prefer to deep fry their wings and dip them in flour before doing so...but I like to cook healthy when I can - so I baked my wings. Preheat the oven to 425. Line two cookie sheets with foil and coat foil with cooking spray. In a large bowl combine wings with about 1/4 cup of sauce, salt and pepper...mix well and let sit for about 10 minutes before cooking.

Bake wings for 15 minutes on each side. While the wings are baking, in a large skillet melt 1/2 cup (or one stick) of margarine and pour in the remaining sauce. With a wire whisk, mix well until it starts to thicken. Once the chicken is done cooking, place the wings inside the skillet and toss them to coat evenly. Allow the wings to simmer in the sauce. The longer you allow them to simmer, the spicier they will be. During the last minute or so, drizzle honey over the wings and toss.

I served them for dinner with a large salad and everyone LOVED them! I'm glad because I had never made buffalo wings before! HAHAHAHA!!!

If you plan on making more than 3lbs of chicken wings, double the sauce recipe! Good luck...and as usual, ENJOY!!

Menu Plan Monday - Week of January 5

2009-01-05T18:35:00.001-08:00

I know I've been behind on posting my menus. The truth is I haven't been sticking to my menus and haven't really been planning with the holidays and all that. But now that the holidays have moved past us (and left us BROKE), let's get back to it!!

Korean BBQ Shortribs
Kimbap (Korean sushi)
Steamed White Rice

Meatloaf
Rice and Gravy (being half Chinese, we're ALWAYS eating rice!)
Tuna Casserole (which I've been TRYING to make for about 3 weeks now)
Won Ton Soup
Green Salad (with every meal as usual)

Enjoy!

HAPPY NEW YEAR!!

2009-01-04T13:54:00.000-08:00

I am soooo lame. The holidays had me wound up and busy! I didn't have time to blog, let alone sit still long enough to have a complete thought!

I hope everyone had a fabulous holiday! I plan on posting my new recipes THIS WEEK!! Stay tuned!

Banana Chocolate Chip Cake

2008-12-16T17:05:00.000-08:00

You know how much I hate to waste. Lately I've been buying those 5lb. bags of bananas when I go grocery shopping. Usually my kids polish them off pretty quickly, but sometimes a few get left untouched. I hate to toss them, so I've been searching for banana recipes that don't require me to run out and purchase things I don't normally keep on hand (like buttermilk - a staple for most banana recipes).

I found this recipe and decided to try it with a few minor alterations. The recipe I'm posting is the one I followed (hehehe...I'm bad at following directions, so this really IS my recipe at this point). It turned out super moist, not overly sweet and the kids LOVED it!!

Ingredients:

1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup ripened mashed bananas (try not to use much more than this...otherwise the cake will be gummy)
1 egg
1/2 cup (or 1 stick) margarine (melted)
1/4 cup milk
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
3/4 semisweet chocolate chips

----------------------------------------------------------------

Directions:

Preheat oven to 350 degrees. Grease and flour an 8x8 (or 9x9) baking pan. In a large bowl, mix flour, sugar, baking powder, salt and ground cloves. In a separate bowl, combine bananas, egg, melted margarine, milk and vanilla. Stir banana mixture into flour mixture until well blended. Be sure not to over mix. Stir in chocolate chips.

Pour batter into prepared baking pan. Bake at 350 degrees for about 50-60 minutes, or until inserted toothpick comes out clean. It will have some melted chocolate, but not cake crumbs.

Allow to cool for at least 15 minutes. Serve warm with vanilla ice cream!! Mmm Mmm good...I forgot to take a picture of it. By the time I remembered, it was all gone...

Enjoy!

Menu Plan Monday - Week of December 15

2008-12-15T13:42:00.000-08:00

OMG...can someone PLEASE tell my family that I'm tired of cooking the same foods every week? I guess it's MY fault for asking if they have any food requests before I take off to the grocery store. I never imagined that I'd get tired of cooking the same damn thing EVERY SINGLE WEEK!!!

Notice I didn't mention anything about EATING it with them!

Chili and rice (my husband's request - AGAIN)
Teriyaki Chicken Stir Fry (my 15 year old's request - AGAIN)
Enchilada Bake (MY choice)
Spanish Rice
Chicken Vegetable Soup (from the freezer)
Pita Pizzas
Green Salad with every meal (as usual)

*sigh* I'm bored...lol

Enjoy!

Layered Bean Dip

2008-12-13T11:04:00.000-08:00

I LOVE THIS DIP!!! It's perfect for Superbowl parties too...the fellas always enjoy it! It's super easy to make and delicious!

Ingredients:

1 large can of refried beans
2 blocks (8oz) of cream cheese (softened)
1 large jar of chunky salsa
2 containers of guacamole
1 bunch of cilantro
2 1/2 cups of sharp cheddar cheese (grated)
2 small cans of olives (sliced)
1 bunch green onions (minced)
1 large bag of tortilla chips

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Directions:

Warm refried beans until bubbly (this allows for easier spreading along the bottom of the pan). Spread beans evenly on the bottom of a large glass pan (preferably 9 x 13). Spread cream cheese on top of the beans. This might be tricky because cream cheese won't cooperate unless it's softened...so make sure you don't skip this part. Add guacamole and then pour salsa over the entire thing and then top with chopped cilantro. Sprinkle cheddar cheese on top and garnish with olives and green onions.

Chill in the refrigerator for about an hour before serving.

Enjoy!!

Fried Mozzarella

2008-12-13T10:24:00.000-08:00

I don't know a single child that doesn't love fried mozzarella sticks! This is an easy recipe you can make at home! These also make great appetizers for a small dinner party too!

Ingredients:

2 packages of string (mozzarella) cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch

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Directions:

Cut each section of string chees in half. Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside. Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely.

Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed or chilled ranch dressing.

Enjoy!!

Onion Soup

2008-12-10T11:36:00.000-08:00

In my attempt to get over my love/hate relationpship with the onion, I tried some onion soup once and was shocked that I actually LIKED it. Well, you know me...I like to keep things simple...so I found a recipe that was easy to make and tasty.

Ingredients:

1/2 pound Firm white onions − sliced (maybe 2 or 3 really nice sized onions)
1/4 cup butter (or margarine)
2 tablespoons Corn oil
3 tablespoons Flour
4 cups Chicken broth (or 4 teaspoons of Knorr Chicken Bullion and 4 cups of water)
4 cups Beef broth (or 4 teaspoons of Knorr Beef Bullion and 4 cups of water)
8 slices French bread
Swiss cheese − shredded
Parmesan − grated

-------------------------------------------------------------

Directions:

Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven−proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.

Serve at once. Leftover soup freezes well up to 6 months.

Enjoy!

Funnel Cake

2008-12-09T18:37:00.000-08:00

When I was in the later stages of my pregnancy, I was craving funnel cake like you wouldn't believe! I was so disappointed when my middle son's school fair didn't have funnel cake this year. I had to settle for strawberry shortcake. And you know how pregnancy cravings can really work you over if you don't get what you REALLY want!!

I was way too lazy to hit the local Farmer's Market on the weekends, because that's the only place I know that has them YEAR ROUND! I don't have to wait for the county fair or the school fairs at the end of the school year.

To satisfy my cravings, I had to hunt down an easy enough recipe for me to follow that didn't require TOO much work. I may be SUPER MOM and wife, but being pregnant in the middle of summer was no joke and I didn't have the patience for anything complicated. So here goes...

Ingredients:

2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
Cinnamon sugar or powdered sugar

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Directions:

Sift together the flour, baking powder, and salt. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour, In an eight inch skillet, heat the oil to 360 degrees.

Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or
cinnamon sugar.

For a sweeter treat, top with strawberries and whipped cream!!

Enjoy!

Crab Rangoon - The Ultimate Appetizer!

2008-12-09T12:11:00.001-08:00

One of my favorite restaurants used to offer this on their menu, but managed to stop selling it within the last 2 years. It's a shame because I can't see myself making it unless I'm having people over - and lately I've been a hermit since I had the baby. But with the holidays being upon us and all the celebrations people may still end up having (despite our economy), this is a fantastic recipe for a wonderful crowd pleaser!

People will be asking you for this recipe after your parties! Pace yourself! You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

Ingredients:

1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked (imitation is ok too)
2 green onions, sliced thin
1 small can of sliced water chestnuts, minced
1 teaspoon ginger, minced (or 1/2 teaspoon of ground ginger)
2 teaspoons soy sauce
1 teaspoon sugar
2 packages of wonton wrapper
oil (for frying)

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Directions:

Whip together the sour cream, cream cheese and soy sauce and sugar until smooth. Fold in remaining ingredients (except wrappers). Heat oil to med-high in a large skillet and you want it around 1 1/2-2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1/2 teaspoons in the center of each wrapper. Moisten edges, bring up corners and pinch together, along with sides...you dont want filling to float away. Place all 6 in the hot oil and repeat process.

By the time you have the next set of 6 ready to crimp it should be time to turn the rangoons. You want them a nice golden color. When done remove with a slotted spoon and drain on paper towels. Repeat until done.

Enjoy!!

Easy Onion Rings

2008-12-09T11:57:00.000-08:00

I absolutely LOVE onion rings, but hate raw onions...go figure!! But I found a recipe that easy to do and tastes yummy - especially with ranch dressing on the side!! YUM!!

Ingredients:

1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer

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Directions:

Preheat the deep fryer to 375F. Combine the tempura mix with the spices and liquid to make a batter using a fork. There will be some small lumps; don't worry about those. Slice the onion, and separate all of the rings. Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3−5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot.

For variation, try sweet potatoes! I know it sounds weird, but it really IS good!

Enjoy!!

Applebee's Oriental Chicken Salad

2008-12-09T11:48:00.000-08:00

Ingredients:

Salad -
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

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Direction:

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad. Cut each chicken breast into 5 strips. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Preheat oil over medium heat. Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Enjoy!!

This week's groceries cost me less than $65!

2008-12-08T07:48:00.000-08:00

Please don't hate me!! I am feeding a family of 6 (I'm still getting used to the new head count since I had the baby) for less than $65 this week by shopping at my new favorite market.

For years I have been a die hard Trader Joe's fan, but I haven't set foot in my old stomping ground since I found Fresh & Easy. I'll admit, the logo looks a little hokey...I'm guessing it's supposed to make you "think green" since everyone is so eco-conscious these days.

The weekly mailers come with $6 off coupons and while I was in the store a nice older male worker handed me another one. Not only did I save $12 by using the coupons, but I saved at LEAST another $10-17 on the other products I normally purchase elsewhere. Unfortunately, F & E can only be found in California, Nevada and Arizona...but I'm SURE they'll catch on in other states soon!!

Menu Plan Monday - Week of December 8

2008-12-07T22:58:00.001-08:00

The weather in Southern California is getting colder which calls for comfort foods at their best!! My kids are also incredibly predictable because once again they've requested the SAME THINGS! *sigh*

Chili and Rice (at the request of my husband)
Teriyaki Chicken Stir Fry (at the request of my 15 year old)
Tacos (at the request of my 8 and 4 year olds)
Jook (see the recipe below)
Tuna Casserole
Green Salad (as always served with every meal)

Enjoy!

Jook - The Chinese Version of Chicken Noodle Soup

2008-12-07T22:23:00.000-08:00

For a VERY long time I disliked the very thing I'm posting. But in my recent quest to make good food and try new things for my family to sample, I got a weird craving for this dish.

Being half Chinese I've been exposed to Chinese food my entire life. I'm not talking about that $1 Chinese food you find in strip malls. I'm talking about the REAL deal. I remember my grandmother would make dishes that I didn't even know the names for (at least not the English translation). I found myself asking my mother tons of questions about how to make Jook and she gave me the easiest recipe to follow. She always describes this as the "poor man's soup" because she grew up being taught not to waste a THING when it comes to food.

So far I've made this twice and right now it's my favorite comfort food for a cold night.

Ingredients:

1 whole turkey carcass (or 2 chicken carcasses)
Leftover turkey or chicken meat cut into bite sized pieces
1/4 cup Knorr Chicken Bullion
1/2 cup minced green onion
1 1/2 cups of uncooked white rice
3-4 tablespoons of soy sauce
LOTS OF WATER

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Directions:

Place the carcass and meat in a LARGE stock pot. Fill the pot with enough water to cover the all of the bones. I know it seems like a lot of water, but once you remove the carcass and add everything else, it'll cook down. Next, add the chicken bullion and rice. Bring everything to a rolling boil, cover and simmer for about 40 minutes. I usually leave a bit of meat on the turkey once it's been carved, so carefully lift the carcass and remove as much of the meat as possible - by now it'll be falling from the bones.

Once you're satisfied with the amount of meat you've pulled from the bones, discard the carcass. You'll notice that the soup has thickened from the starch in the rice. Add the green onions and soy sauce, mix well. You can add cilantro or fried won ton strips on top and enjoy...

There is no need to season this dish other than with the soy sauce. I usually rub the inside of my turkey and chicken with seasoning anyway...that all boils into the broth in the cooking process. The soy sauce gives it just the right flavor. Please try this one...it's sure to please on those cold winter nights!

Egg Nog Loaf

2008-12-02T12:55:00.000-08:00

Well, it's that time again for holiday baking and adding a few extra pounds to your waistline! This lovely recipe was submitted by my dear friend Karen in Canada. I swear this woman is trying to make me fat!

Ingredients:

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cups flour (all purpose)
2 tsp baking powder

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Directions:

Preheat oven to 350 degrees. Grease bottom of bread pan with cooking spray. Beat eggs, add sugar, eggnog, butter, rum and vanilla and blend well. Add flower, baking powder and nutmeg and stir until just moistened. Pour into greased pan (you actually will need to use a spatula to get it out of the bowl). Bake at 350 degrees for 45 minutes. Cool in pan for 10 minutes. Remove from pan, and allow to cool another 10 minutes before slicing. Serve with butter (homemade tastes best!)

Enjoy!

Egg Rolls Made Easy

2008-12-02T11:19:00.000-08:00

Don't know what to do with that left over turkey meat or ham?? I don't believe in letting ANYTHING go to waste. I know the idea of making them sounds like a task, but it really isn't with my simple recipe.

Ingredients:

2 tablespoons cooking oil
1 bag of cole slaw mix (cabbage and carrots)
1 small can of sliced water chestnuts (minced)
2 cups of fresh bean sprouts (optional)
1/2 cup minced green onion
1 cup of Soyaki Sauce or Soy Vay's Veri Veri Teriyaki Sauce (or your favorite teriyaki marinade)
1 cup of finely diced COOKED ham, turkey or chicken
1 lightly scrambled egg
1 package of egg roll/spring roll skins

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Directions:

In a large bowl, combine cole slaw mix, minced water chestnuts, green onion and bean sprouts. Heat oil in a skillet or wok and lightly saute the cole slaw mix, stirring constantly for about 3 minutes. DO NOT OVER COOK THE COLE SLAW...Pour in the teriyaki sauce and mix well. Remove mixture from heat and add your cooked meat. It should look like this:

In a small bowl, lightly scramble the egg. The egg is used to seal the egg roll. There isn't actually ANY eggs found in an egg roll...lol, but whatever!!!

Prepare your work area with wax paper or foil...it can get messy. I wish I had taken better pictures of the rolling process, but my hands were sticky with flour and egg...so I hope I can explain it well enough. Place one egg roll skin in a diamond position - one point up and one point down. Scoop a little over a tablespoon of the cole slaw mix in the center of the skin. Think: BURRITO when rolling it.

You fold 3 times and roll...lift the bottom point over the mix, fold the left side, then the right and roll. Take a teaspoon and wipe a little of the egg along the top flap and roll to seal.

Next, fill your wok, deep fryer or deep skillet will oil. Peanut oil is best, but it's expensive...so canola or vegetable oil is fine. Make sure the oil is REALLY hot (think: FRYING TACO SHELLS). Fry the egg rolls until they are golden brown.

Drain and cool on paper towels. You might want to allow at least 5 minutes to pass before putting one of these bad boys to your lips. They're VERY hot - inside and out! This recipe yields about 15 egg rolls (give or take a few depending on how much filling you use for each one). They look pretty small once you finish rolling them, but after they're cooked they seem to GROW...lol.

Enjoy!

Menu Plan Monday - Week of December 1

2008-12-01T10:00:00.000-08:00

Ok, better late than never. I actually haven't SEEN my computer since last Wednesday. Who knew I could take a mini-vacation from technology and ENJOY it? This week's menu is really quite simple. We celebrated Turkey day at my mother's house...with about 30 other people. Needless to say, the only up side to this was not having to cook...the down side, NO LEFT OVERS!

So I am preparing Thanksgiving dinner all over again and will feast on left overs all week long! I mean really...it's sickening to me that I don't have turkey for turkey sandwiches!! No midnight runs to the kitchen for dressing and macaroni and cheese...I can't stand it!

Here we go...

Roasted Turkey
Cornbread Dressing (with Jimmy Dean Sage sausage crumbled in)
Mashed Yams (I think I ate myself to death with candied yams, so I'm gonna just mash them instead)
Macaroni and Cheese (not that Kraft stuff either)
String Beans (cooked in chicken broth with marinated red peppers)
Cranberry Sauce (I'll be making this from scratch today)
Dinner rolls
Green Salad (as always)

Enjoy...I know I will!!

Just call me a slacker...

2008-11-26T23:23:00.000-08:00

I know, I know...I didn't post this week's menu (because I didn't have one) and I haven't been posting recipes (because I haven't been cooking).

I feel like such a slacker!!

Truth be told, I haven't cooked in over a week! My kids have been eating pita pizzas and corn dogs like they're going out of style! And me? Don't ask what I've been eating because I couldn't tell you. Post-partum memory is an awful thing! Hell, half the time I can't even remember my children's names! HAHAHA!!

This week is kind of a bust in the cooking department. My mother and I plan on making egg rolls this weekend with the left over turkey and ham from Thanksgiving dinner. I'll be sure to post pictures and give you a super easy recipe for egg roll filler! It's time consuming, but well worth the time and effort!

Next week I plan on testing clam chowder recipes. I think I've found a great alternative to the heavy cream base recipes that I've been seeing online. I'll keep you posted on that one too!!

Til then...I hope you all have a wonderful Thanksgiving!!

Blessed be!

HOT DAMN!!

2008-11-18T21:05:00.000-08:00

I've perfected the base for the broccoli cauliflower soup!! OMG! It's FABULOUS!!!

Ok...carry on...

Menu Plan Monday - Week of November 17

2008-11-17T00:06:00.000-08:00

Oh my...where did the time go. I MUST confess...this past weekend was a mess for me and I didn't get a chance to cook for the week like I usually do. There are fires burning all over Southern California and the air quality is HORRIBLE. I can't even THINK about cooking without opening my windows...and I can't open my windows because of the smoke in the air.

Here's my menu though...

Meatsauce Lasagna w/ garlic bread
Chicken & Sausage Gumbo (from the freezer)
Lemon Pepper Baked Chicken
Greens (mixed...mustard & collard)
Cornbread
Chili Fries (at the request of my sons - AGAIN)
Broccoli/Cauliflower Cheese soup (I've perfected the recipe and adjusted the original one)
Personal Pita Pizzas
Green Salad served with every meal

Enjoy!

Kid Friendly Personal Pizzas

2008-11-13T01:15:00.000-08:00

When I was growing up, my mom used to let me and my friends make pizza whenever I had a sleep over. In fact, she still does it except now it's with MY children.

Pizza making has changed over the years. First we tried the Pillsbury crust (you unroll it and it tastes kinda weird). Then we tried some off-brand pizza crust that was cool for a while until we discovered the Boboli pizza crust - which was by far the closest thing to delivered pizza that we could find.

Well what happens when you've got a bunch of kids and nobody can agree on the toppings? My kids are funny eaters. My 8 year old (who claims to not like vegetables) always wants mushrooms. My 4 year old (who eats vegetables like they're going out of style) ONLY wants "poni" on his pizza (that's pepperoni for those with little experience with short people).

So how do you solve the problem?? Let them make personal pizzas...I use PITA BREAD!! It's the perfect size, it comes in white or wheat (for those health conscious moms), it's inexpensive and kids can top them how ever they want!

Ingredients:

Pita Bread
Jar pasta sauce
Mozzarella Cheese
Your choice of toppings

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Directions:

I usually heat the over to 375 and warm the pita bread for about 5 minutes before adding the other stuff. Remove from the oven and pour about 3 tablespoons of sauce over the pita bread. Top with cheese and the other toppings. Bake for 7 minutes or until the cheese is melted and the tops has begun to slightly brown.

PIZZA MADE EASY!

Your kids will love it...and they make perfect sized lunches. For dinner add a salad!

More a more GROWN UP version, you can skip the pasta sauce and brush the pita with olive oil and top it with whatever you'd like.

Enjoy!

Chicken, Mushrooms & Artichokes in a white cream sauce

2008-11-11T20:47:00.000-08:00

This recipe is very similar to the Chicken Carbonara recipe that I previously posted with a few minor alterations.

My mother actually made this for my baby shower and served it over pasta. I damn near had to beat her down for this VERY SIMPLE recipe. I swear it wasn't that serious, but you know how funny folks can get about sharing some of their better recipes.

Ingredients:

1 lb. chicken breast (or chicken tenders)
1 pack of fresh CHOPPED mushrooms (or 2 small cans of mushrooms)
1 jar Alfredo sauce
3/4 jar of water (yes, the same jar from the Alfredo sauce)
1/4 cup marinated artichoke hearts (chopped)
2 teaspoons of capers (optional)
Salt and pepper to taste

*3 tablespoons of fresh chopped parsley OPTIONAL

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DIRECTIONS:

I hate to chop, so I use my kitchen shears to cut the chicken into small pieces BEFORE I cook it. Saute chicken in about 3 tablespoons of olive oil until cooked - set aside. Saute mushrooms. In a separate pot, warm the Alfredo sauce and add the water, artichoke, capers and mushrooms. Add salt and pepper to taste.

I serve this over a bed of rice pilaf with a salad and garlic bread. It's SUPER easy and everyone loves it...even my picky kids!

Enjoy!

Menu Plan Monday - Week of November 10

2008-11-10T01:12:00.000-08:00

Ok, you guys are gonna TOTALLY hate me for being so extremely organized. This post is dated November 10th, but for me it's November 5th. I bragged about how I was feeding my family for $26.51 for the ENTIRE WEEK...well, today I spent $165 to feed my family for NEXT week (which is actually the week of November 10). Have I confused you yet? Hehehehe...sorry...

Today is really 11/5 and I have enough food in my fridge/freezer to get us through 11/15. I am officially THE SHIT!! *wink* (That's ghetto slang for FABULOUS!) Heheheh...

Anyhoo...here's this week's menu:

Chicken, Mushrooms & Artichokes in a white cream sauce
Rice Pilaf
Chili & Citrus Marinated Baked Chicken
Buttered Squash Medley
Chili (a family favorite paired with Rice, Fries, Fritos or Cornbread)
Albacore Tuna Melts
Baked Sweet Potato Fries
Taco Salad

Enjoy!

Vegetarian Enchilada Bake

2008-11-05T20:41:00.000-08:00

I absolutely LOVE that I've inspired people to actually come here and TRY some of my personal recipes. My dear friend and loyal blog reader Alyson took my Enchilada Bake recipe and created a vegetarian version of it for her family...and they LOVED it!!

Now...Tam LOVES meat, but I might have to give this one some serious consideration! Thanks Aly!!

Ingredients:

1 tablespoon extra virgin olive oil
1 chopped onion
1/8 teaspoon Mexican chili powder
1lb meat substitute (she used Quorn Meatless and Soy Free Grounds)
1 - 16 oz jar green salsa
1/2 cup vegetable broth
1 small can mild green chiles
1 - 16 oz jar asada verde sauce
1 - 12 pack corn tortilla
12 oz shredded cheese (the Mexican blend)
4 minced green onion
1 bunch of cilantro
1 small can of sliced black olives

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Directions:

Since the vegetarian meat is already cooked the onions need to be sauteed first in the TBSP of olive oil. Heat dutch oven or heavy bottom skillet on medium-high heat. Add TBSP olive oil. Once hot, add onion and saute until translucent. Add 1/8 tsp of Mexican chili power and stir for about 1 minute.

Next add meat substitute to sauteed onions. Stir until well mixed. Then add green salsa and veggie broth, stirring constantly. Last, add small can of mild green chiles and continue to stir meat mixture. Once mixture is heat through and well mixed, about 15 minutes, remove from heat and let mixture sit.

Pour asade verde into a large shallow bowl. Remove tortillas from pack and dip one at a time into asade verde mix. Be sure to coat well on both sides. I actually submerged each tortilla into the mix. Spoon about 1/4 cup asada verde mix onto bottom of baking dish. Layer 6 dipped tortillas on baking dish. Then spoon about 1/2 meat mixtures over tortillas.

Sprinkle half of cheese over meat mixture, then sprinkle green onions, cilantro and finish layer with black olives. Repeat layers until complete. If there is any remaining asada verde sauce pour it over the next layer of meat mixture and then follow with other ingredients. Finish layers.

**NOTE: I didn't post pictures because it looks identical to my original version, it's just made without REAL MEAT!

Enjoy!

The EASIEST Cornbread

2008-11-04T14:33:00.000-08:00

Ok, raise your hands if you've ever had DRY.ASS.CORNBREAD!

My poor grandmother's cornbread would be the standard joke at the dinner table anytime she ever made it. It tasted good, but it was like eating sand paper...hell, forget the paper...it was like eating SAND! It was dry and it crumbled when you tried to cut it with a knife.

The woman I got this from would NOT release this recipe to me for YEARS - like it was some kinda military secret or something. She also kept it from her own family members who raved about it. Her son brought this to work for our annual Thanksgiving Pot Luck at my old job and it became an instant hit. When he turned in his resignation, I begged him to BEG his mother (on my behalf) for this recipe...so I could keep up our cornbread tradition for the pot luck!

I almost choked on my morning coffee when he came back to work with it...GOD BLESS JIFFY and William Lee's mom!! HAHAHAH!!!

Ingredients:

2 boxes of Jiffy Corn Muffin Mix
2 eggs
2/3 cup milk
1/2 cup butter (or margarine)
1/2 cup sugar
1 can of cream style corn

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Directions:

Heat oven to 400. In a large mixing bowl combine the Jiffy, eggs, milk and cream corn. Melt the butter and fold into the mixture. Spray a 9 x 13 baking dish with cooking spray (I like the butter flavored one for baking). Pour the mixture into the prepared baking dish and let sit for about 5 minutes to allow the batter to peak.

Bake for approximately 25-27 minutes until the top is slightly browned.

Not only is this giving you a moist and cake-like quality, it tastes GREAT!! Add a little honey butter on the side and you've got a fantastic meal partner! Enjoy!

Broccoli Cheese Soup

2008-11-04T10:41:00.000-08:00

Ok, I know this should be a part of Menu Plan Monday, but I had a taste for this yesterday and decided to throw it together - of course that was after having to hunt down a recipe that didn't require me to run out and purchase anything. I had everything in my kitchen already!

YAY FOR ME!!

Ingredients:

1/4 cup butter (I used margarine)
1 onion (diced, but you can omit if you want to)
1 teaspoons garlic SALT (NOT POWDER)
1/2 teaspoon ground white pepper (I used black pepper - does it matter?)
1 (16 ounce) package frozen chopped broccoli (or fresh if you have it)
4 cups of chicken broth (I used 4 tsp Knorr Chicken Bullion/4 cups of water)
1/3 cup all-purpose flour
1 3/4 cups milk
1 cup of shredded sharp cheddar cheese (I used the leftover Mexican blend that I had)

----------------------------------------------------

Directions:

Melt butter or margarine over medium heat in a stockpot. Cook onion in butter until softened. Add garlic powder and pepper. Cook for 1 minute then stir in broccoli and stir in chicken broth. Bring to a boil and simmer until broccoli is tender (about 10 -15 minutes). Whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat and stir in the cheese until melted. Season with salt to taste.

I didn't have time to do it last night, but since I have so much left over I'm going to make some cornbread to go with it!! I'm not sharing! This was so good that I ended up having TWO bowls!

Enjoy!

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UPDATE! UPDATE! UPDATE! UPDATE!

Ok, the very next week after I originally posted this recipe I decided to make a double batch (because I ended up having to SHARE my soup with the family). This time I used a frozen "California Blend" which is broccoli, cauliflower and carrots. I followed the recipe TO THE LETTER (except the original recipe called for 2 teaspoons of garlic POWDER - and since I was doubling the batch I used 3 teaspoons because I thought 4 would be too much). The garlic powder WAS too much. I was better off using garlic salt as I had when I first made it.

So...I've got a damn near full jar of garlic powder...does anyone want it? HAHAHA!! Using garlic SALT gave it just the right amount of salt (without actually USING salt) and the right amount of garlic flavor.

Also, the California Blend wasn't a great idea either. I love carrots, but they didn't go well in this soup to me. So I'm going to try again (3rd time has GOT to be a charm) and just use Broccoli and Cauliflower. I'll post the results after I make it!!

How I fed my family for $26.51...

2008-11-03T00:53:00.000-08:00

So rent was due on Saturday...money has been tight because I'm still waiting for my disability checks to kick in (that's a long story for another time and my OTHER blog). There are some weeks that I'll stretch the food we have for an extra week during RENT TIME so we won't be strapped (or bounce our rent check)!

Today I went grocery shopping and spent $26.51 for the week...and what I got will feed my family for a week!

Stop gasping and staring at your monitor in disbelief! I'm dead serious! HAHAHA!

I had a $6 off coupon for my new favorite store Fresh & Easy for purchases over $30. On Friday a girlfriend of mine gave me a $30 gift card to Target. She wasn't able to make it to my baby shower and had been carrying the card with her for the past few months. She finally got around to giving it to me.

I loaded the kids up in the truck and we headed out. I love Fresh & Easy because they have special parking for people with kids...right up in front like Handicap parking. Isn't that fantastic? I had a very specific list of things I wanted to get from there...unfortunately, I like to shop. By the time I rang everything up, it came to something like $41. I gave them my coupon and $9 (from the $10 my friend gave me on Friday paying me back for a Halloween ticket I got her son) and swiped $26.51 on the debit card.

Why is the breakdown so important? It's because the debit card tracks my bad spending habits! AHAHAHAHa...my husband checks the bank account upon the return from ANY of my shopping adventures.

Then I headed down the street to the new Target. Even though it's new, it looks JUST LIKE THE ONE down the street from my house. Although I think MY Target is nicer because we have underground parking! I'm so spoiled!

Anyway, I went to Target and grabbed the rest of my weekly essentials...my bill came up just shy of the $30 limit on my card. I have .35 cents left on it! I'm still waiting for my husband to ask where all the food came from and how come I got away with spending so little...of course this will come back to bite me NEXT week when I go back to spending $175 for the week like I normally do!

Oh well!! Such is life...

Have a great week!

Menu Plan Monday - Week of November 3

2008-11-03T00:38:00.000-08:00

Last week my husband ended up not working OT...nor is he working OT THIS week, so I don't need to cook as much food like I HAVE been. There were a couple of things from LAST WEEK'S menu that I never served. They went straight to the freezer!

So here goes...

Simple Meatloaf (2lbs. of ground beef, 1 box of stove top, 1 1/2 cups of water and 2 eggs) **from the freezer
Rice & Gravy
Tacos/Burritos (which ever the kids decide)
Jambalaya **I never actually cooked this last week, but I did yesterday! OOPS!
Baked Teriyaki Chicken
Stir Fry Mixed Veggies
Steamed Rice (the same rice that also goes with the meatloaf)
Chicken Vegetable & Barley Soup **from the freezer
Green Salad (served with every meal)

Enjoy!

Pumpkin Zucchini Bread - Holiday Special

2008-10-31T14:01:00.000-07:00

Happy Halloween!

So upon the request of your children, you ran out and got this GREAT BIG pumpkin to carve...now what? You clean out the guts of the pumpkin - you've got the meat of the pumpkin and the seeds. Don't toss them out! Make something out of it! Waste not, want not - right?

Combine Pumpkin (your favorite fruit) and Zucchini (which you have more than you know what to do with) into a bread recipe. The result is a splendid Pumpkin Zucchini Bread that everyone will enjoy. Pumpkin Zucchini Bread is high in minerals and vitamins.

This recipe yields two loaves of Pumpkin Zucchini bread. Yes, it will go quickly! Of course, if you didn't run out and buy a pumpkin, you can always buy it in a can!

Ingredients:

3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
1 can pumpkin (or about 10 ounces of pumpkin puree)
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour (or try Pumpkin Flour)
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves
1 cup chopped or ground walnuts (optional)

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Directions:

Preheat oven to 350 degrees. Grease and flour two bread loaf pans with cooking spray. Mix eggs, sugar and vanilla in a bowl. Stir in pumpkin puree and butter(or margarine). Mix flour, baking soda, and spices in a separate bowl. Stir dry ingredients into the first bowl containing the egg mixture. Stir in the shredded zucchini. Stir in nuts, if you are using them. Divide the batter into the two bread loaf pans. Bake in the preheated oven for 45 to 50 minutes.

Test bread with a knife or a toothpick to see if it is done. Insert the knife into the bread . If it doesn't come out clean, bake for an additional 5 minutes and re-test. Remove the bread from the oven and let set for ten minutes. Remove the bread from the pan, and place on a wire rack to cool.

Mmm Mmm good!!

Enjoy!

Pumpkin Flour

2008-10-31T14:00:00.001-07:00

I'll be honest, I've never actually PURCHASED a pumpkin. I never saw the point. I've never taken my kids to a pumpkin patch because I didn't see the point of going if I wasn't going to buy one. Other than pumpkin pie, I never saw the use for a pumpkin!

Yes, I have the patience to raisea tribe of children, organize my refrigerator and pack a healthy lunch for my husband - but not the patience it requires to carve a pumpkin. Go figure!

So who knew you could make FLOUR out of pumpkin??

It's a great substitute for use in just about any recipe that uses flour. Pumpkin Flour is rich in minerals and vitamins, many of which are believed to have several medicinal benefits (see below).

Pumpkin Flour most likely originated in Mexico, the origin of pumpkins. It is popular there today. But, Pumpkin Flour is most popular in Japan and in Asian countries. We have also found reference to it's use in Nigeria, Thailand, and Brazil.

Potential and real medical benefits include:

Aids gastrointestinal ailments
Cancer avoidance and treatment
Kidney ailments
Diabetes- both helps in deterring the onset of Diabetes, as well as treatment.
Heart ailments.

Note: If you'd like to try pumpkin flour, but do not want to make it fresh, it can be hard to find. Try local health food stores, and Asian and Chinese groceries.

Ingredients:

There's just one ingredient..........one or more pumpkins. Easy, huh?

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Directions:

Select one or more fresh, ripe pumpkins. Cut open the pumpkin, remove and discard seeds and strings. Remove the skin from the pumpkin. Use a sharp knife for hard skins. A potato peeler may work on soft shelled varieties. Slice pumpkin into thin slices and set out to dry. A food dehydrator is helpful. Allow pumpkin to completely dry. Place slices into a food processor and grind into a flour-like texture.
Place pumpkin flour into an airtight container, and store in a cool, dry place.

Using Pumpkin Flour:

Pumpkin Flour can be used in any recipe that calls for flour. Most recipes suggest substituting pumpkin flour for up to 1/4 of the amount of regular flour.

Chocolate, Chocolate Chip Cherry Cake

2008-10-30T23:51:00.001-07:00

Everytime there's a function that requires me to bring a dessert, this is one of the two cakes that everyone raves about. It's easy to make and sure to please ANY chocolate lover...

Ingredients:

1 box of your favorite chocolate cake mix (the one with pudding)
3/4 cups of oil
2 large eggs
1 teaspoon cinnamon
1 can of cherry pie filling
1/2 cup of mini chocolate chips

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Directions:

Preheat your oven to 325. Prepare your bundt pan by lightly greasing (cooking spray is fine) the inside. Combine cake mix, oil, eggs and cinnamon in a large bowl. Fold in the chocolate chips then pour in the cherry filling. Make sure that you don't over mix the cherries otherwise they'll get squished!

Bake for 1 hour. Cool on a wire rack for 15 minutes then invert and transfer to a plate to cool completely. Dust with powdered sugar or frost with cream cheese frosting and garnish with fresh berries. Serves well with vanilla ice cream! Store in the fridge and ENJOY!!

Crock pot cooking without the fuss

2008-10-30T21:46:00.000-07:00

If you don't already own a crock pot or a stock pot, I suggest you run out and get one if you're gonna be hanging around HERE! I use at least ONE if not both of them every week - for SOMETHING!

I've had some people email me questions about crock pot recipes, and let me say this - there is NO SECRET to making simple and easy meals with your crock pot. Hell, I've even made some things up and much to my delight, everything turned out fine and my family loved it!

You can NEVER EVER go wrong with chicken, pork chops or your favorite cut of beef, a can or two of cream of mushroom soup, an onion (sliced) and a tablespoon of garlic salt and pepper (in equal proportions) - or substitute the garlic salt and pepper with 2 tablespoons of Cajun spices (my personal favorite) and 2 tablespoons of cornstarch.

I'll warn you now (if you're new here), I use creole seasoning for just about EVERYTHING I cook...except for maybe Italian dishes...

At any rate, only YOU know your taste buds and what they'll like...so you can always play with the amounts of seasoning that you use. You can always add fresh (sliced) mushrooms and a couple stalks of celery (chunked or sliced).

Put the veggies on the bottom of the crock pot. In a bowl, combine the soup, seasoning and cornstarch. Put the meat on top of the veggies, then pour the soup mixture on top of the meat. Cover and cook on low for 8 to 10 hours.

This is what I call a "Fix it and forget it" recipe. Throw everything in the crock pot in the morning before work and come home to a cooked meal. Steam some rice, add in a salad and you've got dinner!!

Thank me later!

Enjoy!

French Toast Breakfast Casserole

2008-10-30T16:20:00.000-07:00

I love my friends!! Here's another submission from my dear "K" in Canada. This one sounds so delicious, I think I'll be trying this one over the weekend! It sounds YUMMY!!

INGREDIENTS:

12 (1 inch thick) slices day-old French bread (Sara Lee Raisin Bread doesn't hurt either)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/4 cup butter or margarine, melted
2 cups fresh or frozen blueberries
1 pkg low fat cream cheese

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DIRECTIONS:

Chop bread loosly in squares. Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish.
Glop the cream cheese on in chunks and then drop on the blueberries...mix loosely
In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread.

Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Yum! Enjoy!

Chinese Soup

2008-10-30T14:11:00.000-07:00

At least that's what my kids call it!!

I'm half Chinese, but my mother didn't really cook Chinese food when I was growing up. We're 3rd and 4th generation Chinese Americans...so by the time I came along, it was fried chicken, pork chops and tacos!

And I won't lie, I'm a completel Asian food snob...if it smells funny or looks strange, I'm not eating it - and you CAN'T MAKE ME!!

I came up with this soup one night while I was hosting a dinner party for a couple of my girlfriends. The theme of the night was Chinese food. I made fried won ton, chicken chow mein, steamed rice, Chinese sausage (called Lap Xiang) and soup.

The soup has quickly become a family favorite - especially for me kids...I would probably call it Egg Drop Won Ton soup, but my kids simply refer to it as CHINESE SOUP.

Ingredients:

12 cups of water
1/4 cup of Knorr Chicken Bullion
1 1/2 cups of shredded carrots
2 cups of bean sprout (canned or fresh)
6 baby bok choy (bottoms chopped off)
2 small cans of sliced waterchestnuts (slivered)
2 small cans (or 1 regular sized can) of bamboo shoots
6 green onions (minced)
1 bag of frozen chicken gyozas or pot stickers
4 eggs (scrambled)
1 tablespoon garlic salt
1 tablespoon black pepper
** OR you can use 3 tablespoons of cajun seasoning for a nice kick (my preference)!

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Directions:

Ok, brace yourself...this is the BEST part...pull out your stock pot and pour everything in EXCEPT the scrambled egg and pot stickers. Bring the broth to a rolling boil and then turn down the heat to medium, cover and let simmer until the the bok choy is tender (about 45 minutes). Add pot stickers and cook for another 15 minutes. Pour in scrambled eggs and STIR (to break the eggs up in the broth).

I started serving the soup with rice in the bowl and we all love it!

Enjoy!

Buffalo Chicken Dip

2008-10-29T17:04:00.000-07:00

This sounds like a crowd pleaser!! I'm eager to whip this one up for the fellas to see if they'll like it! Thanks Monie for the submission!!

Ingredients:

4 boneless, skinless chicken breasts (about 2 pounds)
1 (12-ounce) bottle Frank's Hot Sauce
2 (8-ounce) packages cream cheese
1 (16-ounce) bottle ranch salad dressing
8 ounces shredded sharp cheddar, Monterey Jack or a combination

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Directions:

In a large saucepan, boil the chicken in water until cooked through (about 15 minutes), drain and shred with two forks.

Preheat oven to 350 degrees. In a 13-by-9-inch baking pan, combine the shredded chicken meat with the hot sauce, spreading to form an even layer.

In a large saucepan over medium heat, combine the cream cheese and ranch dressing, stirring until smooth and hot. Pour the mixture evenly over the chicken. Bake uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake uncovered for another 10 minutes. Let stand 10 minutes before serving.

Serve with celery sticks, tortilla chips or crackers (not saltines, but the fancy party kind!)

Enjoy!

Sponge Toffee

2008-10-29T17:00:00.000-07:00

Sweet Treats! Just in time for Halloween...

This recipe was passed along to me from a Canadian friend of mine! Thanks K!

Ingredients:

2 1/2 cups granulated sugar (625 ml)
2/3 cup light corn syrup (150 ml)
6 tbsp water (90 ml)
2 tbsp baking soda (30 ml)
2 tsp vanilla (10 ml)

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Directions:

Grease a 9 by 13-inch pan with vegetable oil.

Line the bottom and sides of the pan with parchment paper, making sure the parchment sides are at least 2 inches above the sides of the pan. Grease the parchment paper with a little more oil.

Add sugar, corn syrup and water to a deep, heavy bottomed saucepan. Bring the mixture to a boil, without stirring and cook until hard crack stage: when the temperature on a candy thermometer reads 300 degrees F. This should take about 10 minutes. During the cooking process, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.

Remove from heat and working quickly, add the baking soda, whisking to incorporate. The mixture will bubble up quite a bit when you add the baking soda so be very careful not to touch the hot toffee. Immediately pour into the prepared pan. Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.

Enjoy!

Tuesday's Tips - Storage and Consumption

2008-10-28T18:08:00.000-07:00

Yes, I REALLY do cook on the weekend for the entire week!

Rarely do I ever worry about food going bad because regardless of how much I spend on weekly groceries (which is about $175), we consume EVERYTHING. Now, there ARE some "fillers" in my weekly menu that I don't list...simply because they're not really part of my planned meals.

My kids are funny eaters...especially my 8 year old (ML) and my 4 year old (LL). As a rule of thumb, I always keep certain items stocked...like lunch meat, tuna, PB & J and corn dogs (chicken, of course) for those, "Can I have a sandwich?" moments that pop up during the week. We all can agree that kids are "special"...lol!

Since my husband is a gym rat, he changes his own diet according to whatever the goal is at the moment and I work around it. He works 12 1/2 hour shifts up to 6 days a week when he's working OT, so I have to make sure there's enough food in his lunch bag to keep him covered for the entire shift. By the time he gets off of work and then home from the gym, he's rarely hungry. But it doesn't matter because there's always enough food to go around...

Here's his typical lunch:

The bottom container is 3 pieces of marinated baked chicken (2 thighs & 1 leg) and greens. The bowl is chicken vegetable soup with barley, and the foil wrapped item is a tuna sandwich on a French roll. What you DON'T see is the other items in his lunch bag...2 packets of low-sugar organic instant oatmeal (for breakfast), 1 bag of Sun Chips (to go with the sandwich), a banana and an orange.

Of course he doesn't eat all of this food at one time. Remember, he's there from 6:30AM until 7:00PM. How many times would YOU eat during that amount of time?

I've also learned to use my freezer more often. I cook in larger quantities, package and separate. I put the food we can actually CONSUME within a week in the refrigerator and put the rest in the freezer for the following week or so.

My fridge looks like this:

Tidy, huh? I try to keep things simple, for myself and for the kids. And there's certainly nothing wrong with preparing foods JUST to put them in the freezer. Let's face it, we all could use an extra few hours in the day - right? Cook and store is the BEST way to accomplish that.

I have also been known to cook for the week and freeze, only to defrost days later to preserve the food. There's nothing wrong with that either. For those of you who tend to eat a lot of fish, you may want to prepare only the sides in advance and prepare the seafood the day you're going to eat it.

Depending on how my weekend shapes up will dictate how everything is prepared. I may shop on Saturday and spend the day "preparing" - chopping, shredding, cutting, dicing (I really need to get a food processor). Sunday morning I'll get up and start cooking - which will generally take the entire day. Imagine how much fun THAT is with 3 boys and a newborn baby girl! I can't believe that I'm still SANE!

So remember, it's ok to cook and freeze. You can even try preparing sides dishes on one day and main dishes the next. Whatever is easier for YOU! That's the key...keep it simple!

Enchilada Bake - A family favorite!

2008-10-27T20:54:00.000-07:00

Having a gang of kids and little time to hand roll enchiladas, this recipe is great for giving you the taste of enchiladas that yields more than if you rolled them!

I actually had this for the first time back in college and over the years I've made changes to suit my taste. I recently started using the green sauce because a friend of mine hipped me to it. I've been using it ever since and I'm so happy that my family loves it as much as I do!

Ingredients:

2 lbs. lean ground beef (or turkey)
1/2 minced onion
1 small can of mild green chiles
1 bunch of cilantro
4 minced green onions
2 1/2 cups of water
1/3 bottle of La Victoria MILD Green Taco Sauce (you can use the red sauce like in my taco meat recipe and use the red enchilada sauce with it)
2 large cans of La Victoria Green Chile Enchilada Sauce
1 small can of sliced black olives
18 corn tortillas
16 oz. of shredded cheese (the Mexican blend - Monterey Jack and Cheddar)

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Directions:

Cook the meat and onions until browned. Drain the fat. Stir in the taco sauce, water and the entire can of green chiles until blended. Using medium-high heat, boil down the liquid until the meat is moist. I actually cooked the meat last night, but never got around to putting this thing together until tonight!

Preheat the oven to 375. Pour the enchilada sauce in a large bowl. In a 9 x 13 baking dish, pour 1/2 cup of sauce along the bottom of the dish. Dip 6 tortillas in the enchilada sauce until they are well coated on each side then place them in the baking dish. They will overlap, don't worry about it! Sprinkle 1/2 of the meat mixture on top of the tortillas (think lasagna if that makes it easier).

Next, sprinkle cheese, cilantro, green onions and olives on top of the meat...and continue to layer.

The top layer should look something like this:

Bake until the cheese is bubbling and melted. Serve with Rice-a-Roni Spanish Rice (cook as directed and add 1 can of whole kernel corn) and a salad...Dinner is SERVED!

New Spin on Taco Meat!

2008-10-27T17:09:00.001-07:00

My 8 year old (ML) requests Tacos nearly EVERY WEEK and my husband can eat Mexican food EVERY DAY (if I let him). I'm not sure how MOST of you prepare taco meat, but I haven't used packaged taco seasoning in DECADES (and seeing how I'm only 36, that means it's been a LONG TIME)!

Try something different! And if you've got an even better way to prepare it, please share...I like trying different things!

This is super easy...

2 lbs. of ground turkey or ground beef (which ever is on sale this week!)
1/2 sweet onion finely diced
1 bottle of La Victoria MILD Red Taco Sauce
2 1/2 cups of water

Cook the meat and onions together and drain fat. Stir in the water and add 1/3 bottle of taco sauce. Turn up the flame to medium-high and boil the water down until the meat has absorbed all of the water.

And since times are lean these days when it comes to money and how far the dollar and a meal goes, try adding a diced potato to the meat. It makes the taco meat STRETCH and makes a pretty decent filler for burritos!

Alfredo Lasagna

2008-10-26T16:41:00.000-07:00

Ok, I started getting threatening emails for this recipe - so I decided to just post the damn thing before someone came lookin for me, hiding in my bushes, tryin to steal my personal cookbook!

It's really fool proof...although XL didn't care for it much, his sister LOVED it. He thought it was too cheesy - and that's not really what he was experiencing...it was the creaminess of the alfredo sauce. It's perfect for a nice dinner party! Enjoy!

DISCLAIMER: I'm a Trader Joe's shopper. If you don't have one near you, you may have to play with the vegetable quantities a bit. I purchased all of my ingredients from TJ's except the pasta and sauce.

Ingredients:

1 pound sweet Italian sausage (I used pork, but turkey sausage is fine too)
9 lasagna noodles
1 package FRESH white sliced mushrooms
3/4 bag of chopped frozen spinach
1/3 bag of frozen bell pepper medley (includes all three kinds - red, yellow and green)
1 container of COTTAGE CHEESE (I substitute cottage cheese for the usual ricotta - it's much lighter)
1 - 16oz. bag of shredded mozzarella cheese
2 jars of Bertolli Sundried Tomato Alfredo Sauce (or ANY kind of Sundried Tomato Alfredo if Bertolli isn't available)
1 large egg

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Directions:

Boil lasagna noodles (that one is kinda obvious). Remove sausage from its skin, crumble and brown. Set aside. Microwave (or thaw)the spinach and drain WELL (otherwise things may turn a bit runny). Mix spinach and egg in the cottage cheese. The egg holds everything in place - this is VERY important!!

Lightly oil a pan with cooking spray and saute the mushrooms until they're fully cooked. Set aside, then saute the peppers. Empty both jars of sauce into a large pot. Use a little bit of milk to get ALL of it from the sides of the jar - it's a little thick. Add cooked sausage, mushrooms and peppers to the sauce and simmer on low until the sauce thins out a bit.

Preheat the oven at 350.

LIGHTLY oil the bottom of a 9 x 13 Pyrex dish with cooking spray. Layer 3 lasagna noodles, 1/2 of the cottage cheese/spinach mixture, mozzarella and then sauce. Then another 3 strips of lasagna noodles, the second 1/2 cottage cheese/spinach mixture and mozzarella. Then the final 3 lasagna noodles, the remaining sauce and the last of the mozzarella.

Cover with non-stick foil and bake for 45 minutes. Remove the foil during the last 15 minutes to brown the top layer of cheese. Add a salad, some garlic bread and your favorite wine. YOU'VE GOT DINNER!!

Menu Plan Monday - Week of October 27

2008-10-26T12:27:00.000-07:00

There's no particular order in which these items will be served because nobody likes to eat the same thing at the same time! Don't ask me what THAT'S all about! HAHAHA...

Enchilada Bake (made with ground beef and green sauce)
Spanish Rice
Meatloaf (with dressing mix instead of bread crumbs)
Mashed Potatoes & Gravy
Greens (Mustard & Turnip)
Chili (always a favorite when served over fries, Fritos or rice)
Baked Marinated Chicken
Rice Pilaf
Jambalaya
Cornbread
Chicken, Barley & Vegetable Soup (this is new...I've never used barley before)
Green Salad (served with every meal)

See? There's nothing elaborate about my meals...I just know how to stretch them by swapping sides! I cook the food and let everyone decide how they want to eat it!

What's on YOUR menu this week? Feel free to email me your recipes and pictures of YOUR creations! If there's something on my menu that you'd like the recipe for, just drop me a line and I'll post it!

Chicken Carbonara

2008-10-25T01:06:00.000-07:00

Oddly I had ordered this very dish one night from a pizza joint. I'm not naming names because there is no such thing as free advertising around these parts - I'm not getting paid to pump up someone else's product! It was soooo good that I decided to re-create it on my own (without really knowing how it would turn out). Well...it was PERFECTION the first time out and super easy to make.

Ingredients:

1 lb. chicken breast (or chicken tenders)
1 pack of fresh CHOPPED mushrooms
1/2 medium sweet onion - the purple one (sliced, not diced)
6-8 slices of cooked bacon

1 cup of frozen peas
1 jar alfredo sauce
3/4 cup milk
16 oz. package of penne rigate pasta
Salt and pepper to taste

*3 tablespoons of fresh chopped parsley OPTIONAL

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DIRECTIONS:

I hate to chop, so I use my kitchen shears to cut the chicken into small pieces BEFORE I cook it. Saute chicken in about 3 tablespoons of olive oil until cooked - set aside. Saute mushrooms and onions. In a separate pot, warm the alfredo sauce and add the milk. BOIL THE PASTA (there's no way around this - hehehehee). Add salt and pepper to taste. Combine pasta, sauce, chicken, veggies and crumbled bacon.

For variation, you can also add sundried tomatoes, capers and/or artichoke hearts and/or serve over rice. Serve with garlic bread and a salad...

Cake Mix Cookies

2008-10-25T00:56:00.000-07:00

This is one of my FAVORITE recipes because it's quick and SUPER easy to make...

Ingredients:

1 box of cake mix*
1/2 cup of vegetable oil
2 large eggs

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Directions:

Preheat oven to 350. Mix all ingredients well - it'll be a little gummy. Drop teaspoons of dough on an ungreased** cookie sheet, 2 inches apart. Bake for 10 minutes (do NOT over bake). Let cookies cool on baking sheet for 2 minutes, then place on a wire rack. Cookies will be completely cool in 30 minutes. Store TIGHTLY covered.

*Get creative with the cake flavors. Lemon is my personal favorite for this cookie, but you can also try yellow cake and chocolate chips, spice cake, german chocolate (just top with a little german chocolate frosting for a yummy treat.)

** To help with the mess that baking usually creates, try lining parchment paper on the cookie sheet (creates less mess, nothing sticks and if following the directions properly - NO BURNT COOKIES!)

Crockpot Beef Stew

2008-10-25T00:50:00.000-07:00

How wonderful would it be to throw everything in the crockpot before you go to work, and come home to a house filled with wonderful aromas and dinner already finished?? This is a great recipe (one of the family favorites)...especially in the winter!

** DISCLAIMER: All of my crockpot recipes are prepared to fit a 6 qt. pot...you may choose to lessen the amount of each ingredient in order to make things FIT!

Ingredients:

3lbs. beef stew meat (diced into 3/4 inch cubes
3 tablespoons of cajun seasoning (salt and pepper with an extra kick!)
2 tablespoons of oil
1/2 cup of all-purpose flour
3-4 small red potatoes (quartered)
1/2 medium sized onion sliced

4 stalks of celery
2 - 1lb pkg of fresh baby carrots
2 - 12 oz. jars of beef gravy
1 - large can of diced tomatoes (undrained)
1/2 cup cold water

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Directions:

Place the flour, salt and pepper into a large ziplock bag and toss stew meat until well coated. Heat oil in a large skillet over medium-high heat, add coated beef and stir for about 5 minutes until browned. Set aside.

Layer potatoes, onions, celery and carrots in the crockpot. Add browned meat and any leftover flour mixture. Top with gravy and tomatoes.

Cover and cook on low setting for 8 to 10 hours. About 10 minutes before serving, blend water and 3 tablespoons of flour until smooth....stir into stew. Increase heat setting to high, cover and cook an additional 10 minutes or until thickened.

This dish goes well with a small dinner salad and warm sourdough bread with butter.

Green Chile Quiche

2008-10-25T00:48:00.000-07:00

This is one of my favorites! I know 8 eggs sounds like a lot, but when you think a quiche can yield maybe 6 "nice sized" slices, its not as bad as it sounds! Most quiche recipes call for heavy whipping cream, but for this recipe - 2 cups of heavy whipping cream alone (in lieu of 1 c. sour cream and 1 c. half & half) equals 1580 calories (and that's not including the eggs, pie crust and cheese). Make it on Sunday...freeze one (they freeze well) and take a slice to work each day for breakfast (or lunch). Enjoy!

INGREDIENTS:

2 frozen pie crusts (not the deep dish ones)
8 LARGE Eggs (beaten)
1/3 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon nutmeg
1/2 cup Monterey Jack Cheese, shredded
1 cup Chedder Cheese, shredded
1 cup fat free sour cream
1 cup of half & half
1 small can mild diced Green Chiles

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DIRECTIONS:

Preheat the oven to 425. DO NOT THAW PIE CRUSTS PRIOR TO BAKING!! Combine all ingredients and evenly fill both pie crusts. Place on center rack and bake at 425 for 8 minutes. Turn oven down to 325 and bake for 45-50 minutes. Crust should be golden and quiche is done when a knife inserted in the middle comes out clean. Cool on wire rack. Wait 10 minutes prior to cutting.

Gumbo

2008-10-24T21:45:00.000-07:00

Since everyone was asking and emailing for the recipe...here it is. It's a bit different from the original recipe I had posted on my old cooking blog because I've figured out a way to make it EASIER (read: a little less chopping and cutting). But feel free to add fresh ingredients in place of my canned ones. I have a SEVERE intolerance to shell fish...so my recipe does NOT include ANY seafood, but you're free to add it if you'd like.

Since I have a large family, I don't know how to cook for 2...so before you prepare any of my recipes, you might wanna run out and buy a great big stock pot...like this one...16 cups of fluid fills about HALF of this pot (just to give you an idea of how much it holds).

INGREDIENTS:

3 lbs. skinless, boneless chicken leg meat (or chicken thighs)
1 box Farmer John Louisiana smoked links (approx. 3 lbs), thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic (which I substituted with shallots)
14 cups chicken broth (I used Knorr chicken bullion in a jar)
1 (12 fluid ounce) can or bottle beer (My preference is Heineken)
6 stalks celery, diced
2 large cans of diced tomatoes
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
1 bunch fresh parsley, chopped
1/4 cup Tony Chachere's Creole Seasoning (try not to substitute this one)

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DIRECTIONS:

In a medium sized saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.

Pour chicken broth and beer into a large stock pot and gradually stir in the roux mixture. Bring to a boil. Mix in sliced smoked links, chicken meat, celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, parsley, and Cajun seasoning. Reduce heat to medium-high, cover, and simmer about 40 minutes. Pull chicken meat out and separate meat with a fork and return to the pot. Simmer for another 45 minutes until all the vegetables are soft. If adding seafood, at during the last 20 minutes of cooking. Serve over rice.

Enjoy!

Homemade Granola

2008-10-24T20:30:00.000-07:00

This is a SUPER easy recipe! If you've got kids, it's something you can make together...or simply supervise and let them do all the work! It's great for a snack...and even better as a hot or cold cereal! Feel free to add more to it...I kept it simple because I wasn't sure how it would turn out the first time. I liked it so much that I ended up making another batch 5 days later (because I ate it all)!

Ingredients:

7 cups of whole grain oats (not the instant kind)
3/4 cups of sliced almonds
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 cup of oil (olive or vegetable)
1/2 cup of honey
1/2 cup of packed brown sugar
3/4 cups of raisins
1/2 cup dried cranberries
3/4 cups of sweetened coconut (found in the baking section near the chocolate chips)

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Preheat oven to 300 degrees. In a large bowl, mix the dry ingredients (oats, almonds, coconut, brown sugar, salt and cinnamon). In a saucepan warm the oil and honey. Whisk in the vanilla. Pour over the oats and gently stir with a wooden spoon until everything is coated. Spread evenly in a cookie sheet. Bake for 40 minutes, stirring every 10 minutes - this step is VERY important. If you don't stir, the granola may burn or stick to the pan. Cool on a wire rack. The granola mixture will harden as it cools. Let cool for about 30 minutes then use a spatula to lift and break up the granola. Pour it back into your mixing bowl and mix in the raisins and cranberries.

Store in an airtight container and consume within 7 days, otherwise it may go bad due to the oil used to prepare it. You can also freeze the granola for preservation.

Other variations include adding dried mangoes (which is what I did), banana chips, flax seed, wheat germ, sunflower seeds and other kinds of nuts. It tastes great sprinkled over vanilla yogurt (or your favorite flavor) too!

I was kinda shocked that while eating it as a cold cereal, it doesn't get soggy!!

Enjoy!

Menu Plan Monday - Week of October 20

2008-10-20T09:30:00.000-07:00

Gumbo (I made enough to yield 40 cups!! OMG!)
Steamed Rice
Spaghetti & Meatballs
Teriyaki Chicken Stir Fry (served over rice)
Tacos/Burritos (I cook enough meat to serve either depending on what the kids want to eat)
Chicken Carbonara
Green Salad (served with every meal)

Enjoy!

Wine Cake

2008-09-25T16:45:00.000-07:00

This is probably one of my most requested cakes...next to the Chocolate-Chocolate Cherry Cake...I'll post that one later...either way, it's definitely a crowd pleaser! Try bringing one to your next potluck! I bet they'll be asking you to bring it EVERY.SINGLE.TIME!!

Ingredients:

1 package yellow cake mix
1 small package of vanilla, butterscotch or coconut instant pudding (I generally use vanilla)
3 eggs
1/2 cup vegetable oil
1/2 cup sherry wine (or whatever you have on hand...I've done it with dry white as well)
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
3/4 cup of finely chopped pecans *OPTIONAL*
Cinnamon Sugar

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Directions:

Heat oven at 350 degrees. Prepare bundt or tube pan by spraying with cooking spray and dusting the inside with cinnamon sugar. Combine all ingredients and beat with an electric mixer for 5 minutes until smooth. Pour into prepared pan and bake for about 50 minutes. Cool in the pan for 5 minutes before turning it out.

Menu Plan Monday - Week of September 8

2008-09-07T15:38:00.000-07:00

Jambalaya
Cornbread
Balsamic Chicken Breasts
Broccoli Rice Au Gratin
Smothered Steak
Mashed Potatoes & Gravy
Chili (made with ground turkey - the family favorite)
Chile Verde (prepared in the crock pot...pork butt) - Makes fabulous burritos!
Green Salad (served with every meal)

Enjoy!

Menu Plan Monday - Week of September 1

2008-09-01T08:30:00.000-07:00

Chicken, Mushrooms & Artichokes in a cream sauce
Rice Pilaf
Crockpot Vegetable Beef Stew
Cornbread
BBQ - burgers, hot links and hot dogs (this alone can feed us for 3 days)
BBQ Baked Beans (Bush's Baked Beans with ground beef, brown sugar and a 1/4 cup of BBQ sauce)
Potato Salad (store bought - quicker and easier than making it myself)
Tuna Casserole
Turkey Enchiladas
Spanish Rice
Green Salad (served with every meal)

Enjoy!

THE BEST DAMN PEANUT BUTTER COOKIES EVER!!

2008-08-30T15:53:00.000-07:00

Yes, I know the title is in ALL CAPS! That's because this recipe finally helped me bake the PERFECT peanut butter cookies! I remember making them before and they would always burn or come out all crazy! Remind me to post the fabulous oatmeal raisin cookie recipe too...I finally nailed that one too!!

Ingredients:

3/4 cup of creamy peanut butter
1/2 cup of Crisco Shortening
1 1/4 cups of firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 3/4 cups of all-purpose flour
3/4 teaspoon of salt
3/4 teaspoon of baking soda

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Directions:

Heat oven to 375. Place sheets of foil on the countertop for cooling your cookies. I never realized how much this played a part. Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg and continue to beat until smooth. In another bowl, combine flour, salt and baking soda - then add to creamed mixture on low speed until mixed. Drop heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Flatten slightly in crisscross pattern with the tines of a fork. Bake at 375 for 7-8 minutes or until set. Cool for 2 minutes on baking sheet. Remove cookies to foil to cool completely.

By far the BEST recipe for these cookies that I've EVER tried!!

Bootleg Chicken Cole Slaw Lettuce Wraps

2008-08-29T16:03:00.000-07:00

Yes, I called them bootleg lettuce wraps! My mother was having a party and asked me to bring an appetizer...something I'm not really good at preparing (thanks Mom!). When I asked her EXACTLY what did she have in mind, she simply said, "How about lettuce wraps?"

::blank stare::

Ok never mind that I've never made them before...and never mind that I don't know HOW to make them - hell, or how they should taste! I've never had them before because the places I've been that serves them, make them with garlic (and I'm terribly allergic). So I tried a little trick that my mother taught me...FAKE IT TIL YOU MAKE IT!! HAHAHAHA

Pay close attention...you can ALSO use this very mixture to make egg rolls!! Because basically...when it all comes down to it, this is exactly what we put in egg rolls...

Ingredients:

1 bottle of Soyaki Sauce (this can be found at Trader Joe's - it's a staple in my house)
1 bag of cole slaw mix (found near bagged salads in your produce section)
1 1/2 cups of cooked chicken breast (shredded)
1 small can of sliced bamboo shoots (minced)
1 small can of sliced water chestnuts (minced)
1/2 cup minced green onions
1 teaspoon cornstarch
3 tablespoons of peanut or sesame oil
1 head of iceburg lettuce "cups"

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Directions:

Most recipes for lettuce wraps will give you a separate recipe for the cooking sauce. Soyaki has EVERYTHING in it (which is why I use it...it's just easier)!! In a large pan (or wok if you have one), heat the oil on medium. Add the entire bag of cole slaw, bamboo shoots, water chestnuts, green onions and Soyaki sauce. Heat until cabbage is slightly wilted and tender. Add cornstarch until sauce thickens a bit...then add chicken and mix until the chicken is well coated. Serve warm in lettuce cups...or add rice as a side and make a meal of it.

For egg rolls, simply add 1 cup of bean sprouts (canned or fresh is up to you) and roll about 2 heaping tablespoons of the mixture in egg roll skins like a burrito. Deep fry, drain and serve!