My hunky husband put this in the crockpot while I was at church this morning. We haven't eaten it yet but it smells SO good, so I'm assuming it will taste just as good. :)
2 pounds boneless pork loin chops
1/4 cup teriyaki sauce
2 Tbsp. rice vinegar
1 tsp. crushed red pepper flakes
1 tsp. minced garlic
1 Tbsp. cornstarch
1/4 c. cold water
1/4 c. creamy peanut butter
Hot cooked rice
1/2 c. chopped green onions (for garnishing)
1/2 cup dry roasted peanuts (for garnishing)
lime juice, optional
1. Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the teriyaki sauce, vinegar, pepper flakes, and garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender.
2. Remove pork and cut into bite-size pieces; keep warm. Skim fat from cooking juiced; transfer to a small saucepan. Bring liquid to a boil; cook an dstir for 2 minutes or until thickened. Stir in peanut butter; add meat.
3. Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired.
Yield: 6 servings
Sunday, May 6, 2012
Sunday, April 8, 2012
Soft Sugar Cookies
So I'm at my in-law's house and we're making sugar cookies for Easter for the kids to decorate. We haven't actually baked the cookies yet, so I can't attest to their softness, but I can tell you that it is BY FAR the best sugar cookie dough I've ever tried. Not that I go around eating gobs cookie dough or anything...(shhhhh!)
3 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. soft butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. sour cream
Mix ingredients together. Roll and cut out. Bake 8-10 minutes at 400 degrees!
3 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. soft butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. sour cream
Mix ingredients together. Roll and cut out. Bake 8-10 minutes at 400 degrees!
Thursday, February 16, 2012
Baked Spaghetti in Garlic Bread (or Braided Spaghetti Bread)
Yes, you read that right. Baked spaghetti IN garlic bread. I found this recipe through Pinterest on Rhode's Bread's blog. You can find the original post (with pictures) here: http://rhodesbread.com/blog/blog/braided-spaghetti-bread. This has become one of our family's favorite dinner meals. We get our spaghetti AND our garlic bread in one fell swoop.
1 loaf Rhodes Bread Dough thawed to room temperature
6 oz. spaghetti, cooked
1 c. thick spaghetti sauce
8 oz. mozzarella cheese, cut into 1/2-inch cubes
1 egg white
Parmesan cheese
Parsley flakes
Spray counter with non-stick spray. Roll loag into a 12x16 inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
Cook spaghetti. Drain and let cool. Remove plastic wrap from dough. Place spaghetti lengthwise in a 4 inch strip down center of dough. Top with sauce and cheese cubes.
Make cuts 1 1/2 inches apart on long sides of dough to within 1/2 in of filling.
Fold strips over filling, left over right. Tuck ends under the braid.
Place braid on large sprayed baking sheet (this is hard to do without botching it up, so BE CAREFUL!). Brush with egg white and sprinkle with Parmesan cheese and parsley. (I usually add garlic salt or powder to the top as well.)
Bake at 350 degrees for 30-35 minutes. Cool and slice to serve.
1 loaf Rhodes Bread Dough thawed to room temperature
6 oz. spaghetti, cooked
1 c. thick spaghetti sauce
8 oz. mozzarella cheese, cut into 1/2-inch cubes
1 egg white
Parmesan cheese
Parsley flakes
Spray counter with non-stick spray. Roll loag into a 12x16 inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
Cook spaghetti. Drain and let cool. Remove plastic wrap from dough. Place spaghetti lengthwise in a 4 inch strip down center of dough. Top with sauce and cheese cubes.
Make cuts 1 1/2 inches apart on long sides of dough to within 1/2 in of filling.
Fold strips over filling, left over right. Tuck ends under the braid.
Place braid on large sprayed baking sheet (this is hard to do without botching it up, so BE CAREFUL!). Brush with egg white and sprinkle with Parmesan cheese and parsley. (I usually add garlic salt or powder to the top as well.)
Bake at 350 degrees for 30-35 minutes. Cool and slice to serve.
Freezer Meals
I'm going to put all the freezer meals I've tried (meaning already eaten and have enjoyed) in one post. There are plenty more I've made but haven't tried, yet, so when I do get around to trying them, I'll let you know. :) I like to write on the outside of my bags the following things: What the meal is, when it was made, how many pounds of meat it is, and the cooking instructions. That way I just pull it out of the freezer and go, no having to flip through my recipes.
(Easy) Teriyaki Chicken
1/2 c. soy sauce
1/2 c. sugar
1 1/2 Tbsp. red wine vinegar
2 tsp. vegetable oil
1 small garlic clove, minced
3/4 tsp. ground ginger
4 boneless, skinless chicken breasts
Throw all your ingredients in a gallon-sized freezer bag (I usually double up) and freeze. To cook, thaw and bake for 35 minutes at 350 degrees (or throw it in your crockpot on low first thing in the morning and let it cook all day).
Cheesy Chicken and Ham
1 1/2 lbs. chicken pieces
1 c. diced cooked ham
1 (10 oz.) can condensed cheddar cheese soup
1(14 oz.) can diced tomatoes
1/2 cup water
Combine ingredients in a freezer bag (again, double up). To cook, throw in a crockpot for 6-8 hours on low.
Dump Swiss Steak
2 lb. round steak
15 oz. can diced tomatoes, undrained
1 pkg. beef stew mix (dry)
1 pkg. brown gravy mix (dry)
Combine all ingredients and freeze. To cook, throw in a corckpot for 5-6 hours on low or 2-3 hours on high.
Now, I also precook hamburger meat (in 1 pound increments) seasoned with enchilada, taco, and sloppy joe seasonings, along with chicken I've cooked and shredded. It makes meal prep go so much faster when the meat is already cooked!
(Easy) Teriyaki Chicken
1/2 c. soy sauce
1/2 c. sugar
1 1/2 Tbsp. red wine vinegar
2 tsp. vegetable oil
1 small garlic clove, minced
3/4 tsp. ground ginger
4 boneless, skinless chicken breasts
Throw all your ingredients in a gallon-sized freezer bag (I usually double up) and freeze. To cook, thaw and bake for 35 minutes at 350 degrees (or throw it in your crockpot on low first thing in the morning and let it cook all day).
Cheesy Chicken and Ham
1 1/2 lbs. chicken pieces
1 c. diced cooked ham
1 (10 oz.) can condensed cheddar cheese soup
1(14 oz.) can diced tomatoes
1/2 cup water
Combine ingredients in a freezer bag (again, double up). To cook, throw in a crockpot for 6-8 hours on low.
Dump Swiss Steak
2 lb. round steak
15 oz. can diced tomatoes, undrained
1 pkg. beef stew mix (dry)
1 pkg. brown gravy mix (dry)
Combine all ingredients and freeze. To cook, throw in a corckpot for 5-6 hours on low or 2-3 hours on high.
Now, I also precook hamburger meat (in 1 pound increments) seasoned with enchilada, taco, and sloppy joe seasonings, along with chicken I've cooked and shredded. It makes meal prep go so much faster when the meat is already cooked!
Wednesday, September 28, 2011
Homemade Corn Dogs
I haven't tried this recipe yet, but I fully intend to! Corn dogs are my super guilty pleasure and I don't buy them that often (partially because they're entirely too over priced!), but this sounds like fun. I'll let you know how it turns out!
1 1/2 c. cornmeal
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
2 c. milk
2 pkgs. (8 count) hotdogs
16 wooden skewers
oil for deep fat fryings
Combine cornmeal, flour, salt, and baking powder. Add eggs and mix well. Stir in milk to make a thick batter; pour into a tall glass and let stand a few minutes. Pat hot dogs dry and insert sticks. In a large pot, heat oil to 375 degrees. Dip each hot dog in the batter and then carefully place it in the hot oil. Flip using hot dog tongs. Fry until golden brown an set on a paper towel. After corn dogs have cooled, wrap each individually in plastic wrap and place in a large freezer bag. Label and freeze. To sever: let corn dogs defrost overnight in refrigerator, or add to lunchboxes in the morning and let thaw until lunchtime.
1 1/2 c. cornmeal
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
2 c. milk
2 pkgs. (8 count) hotdogs
16 wooden skewers
oil for deep fat fryings
Combine cornmeal, flour, salt, and baking powder. Add eggs and mix well. Stir in milk to make a thick batter; pour into a tall glass and let stand a few minutes. Pat hot dogs dry and insert sticks. In a large pot, heat oil to 375 degrees. Dip each hot dog in the batter and then carefully place it in the hot oil. Flip using hot dog tongs. Fry until golden brown an set on a paper towel. After corn dogs have cooled, wrap each individually in plastic wrap and place in a large freezer bag. Label and freeze. To sever: let corn dogs defrost overnight in refrigerator, or add to lunchboxes in the morning and let thaw until lunchtime.
Wednesday, September 14, 2011
Chicken Enchiladas
2 skinless, boneless chicken breast halves
1/2 onion chopped
1/2 cup sour cream
1/2 cup shredded cheese
1 1/2 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. black pepper
1/4 tsp. salt
1/2 (15oz) can tomato sauce
1/4 cup water
1 1/2 tsp. chili powder
2 Tbsp. + 2 tsp. chopped green bell pepper
1/2 clove minced garlic
4 (10-inch) flour tortillas
1/2 (12oz) jar taco sauce (or enchilada sauce)
1/4 cup shredded cheese
1-Preheat oven to 350.
2-In a medium, non-stick skillet, over medium heat, cook chicken until no longer pink. Drain excess fat. Cub chicken and return to skillet. Add onion, sour cream, shredded cheese, parsley, oregano, and black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3-Roll even amounts of mixture in tortialls. Arrange in 9x13 pan. Cover with taco (or enchilada) sace and cheddar cheese. Bake uncovered 20 minutes.
*If freezing: skip the baking step. Roll each enchilada in tin foil and place in gallon freezer bag.
1/2 onion chopped
1/2 cup sour cream
1/2 cup shredded cheese
1 1/2 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. black pepper
1/4 tsp. salt
1/2 (15oz) can tomato sauce
1/4 cup water
1 1/2 tsp. chili powder
2 Tbsp. + 2 tsp. chopped green bell pepper
1/2 clove minced garlic
4 (10-inch) flour tortillas
1/2 (12oz) jar taco sauce (or enchilada sauce)
1/4 cup shredded cheese
1-Preheat oven to 350.
2-In a medium, non-stick skillet, over medium heat, cook chicken until no longer pink. Drain excess fat. Cub chicken and return to skillet. Add onion, sour cream, shredded cheese, parsley, oregano, and black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3-Roll even amounts of mixture in tortialls. Arrange in 9x13 pan. Cover with taco (or enchilada) sace and cheddar cheese. Bake uncovered 20 minutes.
*If freezing: skip the baking step. Roll each enchilada in tin foil and place in gallon freezer bag.
Homemade Spaghetti Sauce
I don't remember where I got this particular recipe. I think I found it while googling freezer meal recipes in preparation for baby girl's arrival. Anyway, it is FANTASTIC sauce, doesn't take a whole lot of effort to make, and makes a LOT.
1 lb. bulk italian sausage (I just used italian pork sausage)
1 lb. ground beef (the meats are supposed to be 1/2 a pound, but I like meaty sauce, so I doubled it)
1 1/2 c. finely chopped onion
1 12oz. can tomato paste
3 28oz. cans italian-style tomatoes
--or plain crushed tomatoes in puree (I just used cans of diced tomatoes)
2 cups water (I used a little less since the canned diced tomatoes had really watery juice)
4 tsp. minced garlic (I just used garlic powder--about 3/4 a teaspoon because I forgot I was out of fresh garlic)
4 bay leaves
2 Tbsp. sugar
4 tsp. dried basil
2 tsp. dried oregano
4 Tbsp. chopped fresh parsley (I don't ever have/use fresh parsley, so I eyeballed the dried stuff)
2 tsp. salt
Brown beef and sausage with onions. Meanwhile, mix remaining ingredients in a stock pot. Once meat is browned, drain the fat and add to stock pot. Bring sauce to a boil. Reduce heat, loosely cover, and simmer for two hours, stirring occasionally.
*If freezing: Allow to cool completely, then package in freezer bags or plastic containers.
1 lb. bulk italian sausage (I just used italian pork sausage)
1 lb. ground beef (the meats are supposed to be 1/2 a pound, but I like meaty sauce, so I doubled it)
1 1/2 c. finely chopped onion
1 12oz. can tomato paste
3 28oz. cans italian-style tomatoes
--or plain crushed tomatoes in puree (I just used cans of diced tomatoes)
2 cups water (I used a little less since the canned diced tomatoes had really watery juice)
4 tsp. minced garlic (I just used garlic powder--about 3/4 a teaspoon because I forgot I was out of fresh garlic)
4 bay leaves
2 Tbsp. sugar
4 tsp. dried basil
2 tsp. dried oregano
4 Tbsp. chopped fresh parsley (I don't ever have/use fresh parsley, so I eyeballed the dried stuff)
2 tsp. salt
Brown beef and sausage with onions. Meanwhile, mix remaining ingredients in a stock pot. Once meat is browned, drain the fat and add to stock pot. Bring sauce to a boil. Reduce heat, loosely cover, and simmer for two hours, stirring occasionally.
*If freezing: Allow to cool completely, then package in freezer bags or plastic containers.
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