Tuesday, December 16, 2008
Christmas Candy
I am having bad luck with Christmas treats at my house. Do any of you have any good candy recipes that are semi-hard to screw up.
Thursday, December 11, 2008
Sweet and sour meatballs
Jaimee, I use frozen meatballs, but if you want the meatball recipe that comes with the sauce, let me know and I will dig it out! I just like the store bought ones better.
2 cups Ketchup
1 cup grape jelly
1/2 cup brown sugar
Pour over 72ish meatballs and simmer for about 20 minutes or until heated through. Or heat in a crockpot for 3-4 hours until heated through.
2 cups Ketchup
1 cup grape jelly
1/2 cup brown sugar
Pour over 72ish meatballs and simmer for about 20 minutes or until heated through. Or heat in a crockpot for 3-4 hours until heated through.
Broccoli Cheese Soup
This is the original recipe. I usually substitute chicken broth for half the milk, and skip the cream. I think the broth adds better flavor.
3 1/2 cups broccoli
1 cup butter
1 cup flour
6 2/3 cups of milk
3/4 cup cream
salt
pepper
grated cheese
Steam broccoli. Set aside. Melt butter. Whisk in flour until smooth. Whisk in milk/cream or broth. Add salt and pepper to taste. Cook over medium heat until thickened. Stir often, covering in between. When soup is thickened add broccoli. I like to puree mine, but is good with bigger pieces of broccoli as well. Serve with grated cheese.
3 1/2 cups broccoli
1 cup butter
1 cup flour
6 2/3 cups of milk
3/4 cup cream
salt
pepper
grated cheese
Steam broccoli. Set aside. Melt butter. Whisk in flour until smooth. Whisk in milk/cream or broth. Add salt and pepper to taste. Cook over medium heat until thickened. Stir often, covering in between. When soup is thickened add broccoli. I like to puree mine, but is good with bigger pieces of broccoli as well. Serve with grated cheese.
Wednesday, December 10, 2008
Meatball Recipe
Hey, Jolynn, I was wondering if you could post the recipe for the meatballs we had on Thanksgiving. I couldn't stay away from those things! They were so good, and I'm usually not a fan of meatballs. I wanted to make them for Christmas Eve festivities. Thanks!
Saturday, December 6, 2008
Open Faced Sandwiches
Open faced Asperagus Gruyere Chicken Sandwiches.
I decided after my total abuse of our cooking blog I would post another one of our favorites at our house. This is a really yummy recipe that I scored from my cooking buddy Wendi. It seems a little involved the first time you make it but it's not that bad the next times. Plus it's just worth. it. Don't be scared by the gruyere. That's just a splurge. You can use any kind of cheese. I think it would be best if it was a white cheese, but use whatever you like at your house. Also, the original recipe uses white wine, I substitute white grape juice and chicken broth. however there was one time when I didn't have any juice in the house and I didn't realize it until I had started cooking already, but we did have some guarana. I used it and it was my favorite ever. So I use the excuse when I am going to cook this to buy some guarana and tell Cam it was just for him:) anyway. Try it sometime. it's good.
4T extra virgin olive oil
1 onion
1 tsp Thyme
3 cloves of garlic
salt and pepper
6 Tbsp butter
4 boneless skinless chicken breasts
1 baugette or loaf of french bread
parsley
2Tbsp flour
1/2 cup white grape juice
1 C broth
1/4 cup cream
1 bunch asperagus
1 C shreded gruyere cheese
preheat oven to 400 degrees
combine 2 T evoo, onion, thyme, garlic and salt and pepper and saute 5-8 mins until onions are transparent. Remove onion from skillet. Add 2 T evoo and 1 Tbsp Butter to pan and cook the chicken. I like to chop it into smaller pieces while it cooks.
While chicken is cooking- split bread in half (length wise) and take out center brush with butter and sprinkle with parsley then put into oven for 5 minute or until it is toasted.
When chicken is done sprinkle with flour and cook for about 1 minute. Add Juice broth and cream and mix well. Add back in onion mixture and asperagus and cook until asperagus is tender crisp. Spoon chicken and suce onto baugettes. mix bread crumbs with cheese and place on top of sandwiches. Put under broiler until cheese is melted. These are best served immediately.
Yum Yum!
I decided after my total abuse of our cooking blog I would post another one of our favorites at our house. This is a really yummy recipe that I scored from my cooking buddy Wendi. It seems a little involved the first time you make it but it's not that bad the next times. Plus it's just worth. it. Don't be scared by the gruyere. That's just a splurge. You can use any kind of cheese. I think it would be best if it was a white cheese, but use whatever you like at your house. Also, the original recipe uses white wine, I substitute white grape juice and chicken broth. however there was one time when I didn't have any juice in the house and I didn't realize it until I had started cooking already, but we did have some guarana. I used it and it was my favorite ever. So I use the excuse when I am going to cook this to buy some guarana and tell Cam it was just for him:) anyway. Try it sometime. it's good.
4T extra virgin olive oil
1 onion
1 tsp Thyme
3 cloves of garlic
salt and pepper
6 Tbsp butter
4 boneless skinless chicken breasts
1 baugette or loaf of french bread
parsley
2Tbsp flour
1/2 cup white grape juice
1 C broth
1/4 cup cream
1 bunch asperagus
1 C shreded gruyere cheese
preheat oven to 400 degrees
combine 2 T evoo, onion, thyme, garlic and salt and pepper and saute 5-8 mins until onions are transparent. Remove onion from skillet. Add 2 T evoo and 1 Tbsp Butter to pan and cook the chicken. I like to chop it into smaller pieces while it cooks.
While chicken is cooking- split bread in half (length wise) and take out center brush with butter and sprinkle with parsley then put into oven for 5 minute or until it is toasted.
When chicken is done sprinkle with flour and cook for about 1 minute. Add Juice broth and cream and mix well. Add back in onion mixture and asperagus and cook until asperagus is tender crisp. Spoon chicken and suce onto baugettes. mix bread crumbs with cheese and place on top of sandwiches. Put under broiler until cheese is melted. These are best served immediately.
Yum Yum!
Friday, December 5, 2008
Hehe...
Ok, I have figured out a way to make our little announcement without letting any of my family know. I am pretty sure that none of them look on here. (they will all REALLY REALLY freak out.)
We are pleasantly surprised to be expecting another little monster in our house the first part of July. I am about 9 weeks right now. I had no intentions of blabbing until I absolutely had no choice, but appearantly Caeli absorbs more then I think. We were trying to be careful around her and not say anything, but she told Katelyn the other day. (sorry I was a liar Kate) So appearantly she gets more than I think. I am sure we will have to tell my family before too long but in the meantime if anyone happens to run into anyone in my family... Deb, Shelle... :)
We are excited but a little scared as well. I am trying to keep all bad memories of Cohen's birth experience out of my head... anyway, I suppose we could use any and all prayers in our behalf. Lets hope it really is July when we get our new one.
We are pleasantly surprised to be expecting another little monster in our house the first part of July. I am about 9 weeks right now. I had no intentions of blabbing until I absolutely had no choice, but appearantly Caeli absorbs more then I think. We were trying to be careful around her and not say anything, but she told Katelyn the other day. (sorry I was a liar Kate) So appearantly she gets more than I think. I am sure we will have to tell my family before too long but in the meantime if anyone happens to run into anyone in my family... Deb, Shelle... :)
We are excited but a little scared as well. I am trying to keep all bad memories of Cohen's birth experience out of my head... anyway, I suppose we could use any and all prayers in our behalf. Lets hope it really is July when we get our new one.
Monday, December 1, 2008
Favorite Soups
Potato Chowder (or maybe it's considered corn chowder. Who knows.)
2 cups peeled and diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 cup butter
2 cups milk
1/4 cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 1/2 cups shredded Cheddar cheese
DIRECTIONS
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
tortilla soup with chicken and lime
This makes a big pot of soup.
12 cups water
6-8 chicken bouillon cubes
1 can (14.5oz) mexican style stewed tomatoes with juices (or whatever kind of stewed or diced tomatoes you have on hand.)
1 med. onion, thinly sliced
1 med. green pepper, thinly sliced
2 celery stalks, sliced
1 med. carrot, sliced
1 clove of garlic
2 bay leaf leaves
1/2 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper (optional)
12 ounces shredded cooked chicken
1/4 cup chopped fresh cilantro (or abt. 1 1/2 T dried)
1/4 cup lime juice
shredded cheddar cheese
sour cream (I use the light or low fat kind)
tortilla chips
Directions:
Combine water and bouillon in a large sauce pan and bring to a boil. Add sliced veggies, bay leaf, garlic, cumin and red pepper return to a boil. Reduce heat simmer 15 minutes or until carrots are done.
Add tomatoes, shredded chicken, cilantro and lime juice. Season with salt and pepper to taste.
Ladle soup into bowls and top with sour cream, cheese, and tortilla chips.
Really your supposed to fry tortilla strips in olive oil, but I am too lazy to do that much work. :)
2 cups peeled and diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 cup butter
2 cups milk
1/4 cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 1/2 cups shredded Cheddar cheese
DIRECTIONS
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
tortilla soup with chicken and lime
This makes a big pot of soup.
12 cups water
6-8 chicken bouillon cubes
1 can (14.5oz) mexican style stewed tomatoes with juices (or whatever kind of stewed or diced tomatoes you have on hand.)
1 med. onion, thinly sliced
1 med. green pepper, thinly sliced
2 celery stalks, sliced
1 med. carrot, sliced
1 clove of garlic
2 bay leaf leaves
1/2 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper (optional)
12 ounces shredded cooked chicken
1/4 cup chopped fresh cilantro (or abt. 1 1/2 T dried)
1/4 cup lime juice
shredded cheddar cheese
sour cream (I use the light or low fat kind)
tortilla chips
Directions:
Combine water and bouillon in a large sauce pan and bring to a boil. Add sliced veggies, bay leaf, garlic, cumin and red pepper return to a boil. Reduce heat simmer 15 minutes or until carrots are done.
Add tomatoes, shredded chicken, cilantro and lime juice. Season with salt and pepper to taste.
Ladle soup into bowls and top with sour cream, cheese, and tortilla chips.
Really your supposed to fry tortilla strips in olive oil, but I am too lazy to do that much work. :)
Re: Gingerbread :)
Okay, so I can't seem to find the recipe we used last year. But I came across this one that looks MUCH better anyways. It probably tastes better than the recipe I used before. Mike liked how it tasted, but I wasn't a big fan. :) Good luck! Make sure to take pictures.
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