tag:blogger.com,1999:blog-76627849498304258362024-03-13T08:54:08.615-07:00Rad RecipesA place to share what we love...YUMMY FOOD!!!Anonymoushttp://www.blogger.com/profile/01697259185272136201noreply@blogger.comBlogger464125tag:blogger.com,1999:blog-7662784949830425836.post-56362418063161028722015-08-30T19:27:00.000-07:002015-08-30T19:27:02.630-07:00Prime Rib RubIngredients<br />
<br />
* 1 bone in prime rib beef roast, 3 ribs, about 6 pounds<br />
* 5 garlic cloves, smashed<br />
* 1/4 cup grated fresh or prepared horseradish<br />
* Leaves from 2 fresh rosemary sprigs<br />
* Leaves from 4 fresh thyme sprigs<br />
* 1/2 cup kosher salt<br />
* 1/4 cup freshly ground black pepper<br />
* 1/2 cup extra-virgin olive oil<br />
<br />
<br />
Directions<br />
<br />
Preheat the oven to 275-350 degrees F. (depends on how much time you have the lower the temperture the better the roast.)<br />
<br />
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 135 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board cover with tin foil and let it rest for 20-30 minutes before carving. Throw back into oven on broil to crisp up the crust if wanted.<br />
<br />
<br />
<br />Leavitt Familyhttp://www.blogger.com/profile/05250218828296818107noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-63432263999581028812013-04-10T15:06:00.005-07:002015-08-30T15:21:20.375-07:00Double Chocolate Coca Cola Cake<span class="text_exposed_show">1 cup Coca Cola (real thing, not diet)<br /> 1/2 cup oil <br /> 1 stick butter<br /> 3 Tablespoon cocoa<br /> 2 cups sugar<br /> 2 cups flour<br /> 1/2 teaspoon salt<br /> 2 eggs<br /> 1/2 cup buttermilk<br /> 1 teaspoon baking soda<br /> 1 teaspoon vanilla<br /> <br /> Frosting:<br /> <br /> 1 stick butter<br /> 3 Tablespoon cocoa<br /> 6 Tablespoon of cream or milk<br /> 1 teaspoon vanilla extract<br /> 3 3/4 cups confectioner's sugar<br /> <br />
In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a
boil. In another bowl, combine the sugar, flour and salt. Pour the
boiling Cola mixture over the flour mixture and beat well. Add the eggs,
buttermilk, soda and vanilla and beat well. Pour mixture into a greased
and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25
minutes. Remove pan. Cool for about 10 minutes before frosting.<br /> <br />
Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat
until the butter melts. Beat in the remaining ingredients and spread on
the cake while it's still warm. Enjoy!</span>Leavitt Familyhttp://www.blogger.com/profile/05250218828296818107noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-17632157543605357232013-02-25T15:03:00.000-08:002015-08-30T08:16:36.804-07:00Pan-Seared Chicken with Balsamic Cream Sauce<br />
Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions<br />
<br />
This dish is actually quite easy to prepare, surprisingly low in carbs and utterly delicious. <a href="http://peaceloveandlowcarb.blogspot.com/2012/01/pan-seared-chicken-with-balsamic-cream.html"> I got it from this web-site </a><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: Helvetica; font-size: 15px; line-height: 19px; white-space: nowrap;"></span><br />
It seriously is better than eating out. Love it!<br />
Ingredients<br />
1 1/2 lb. Boneless Skinless Chicken Breasts<br />
1/2 of a Large Onion - Thinly sliced<br />
1 Package of Whole Mushrooms - Halved (I used baby bellas... So Yummy!)<br />
1/2 Cup of Chicken Broth<br />
1 Cup Heavy Cream<br />
5 Tbs. Butter - Divided<br />
1/2 Cup of Parmesan Cheese<br />
2 Tbs. Balsamic Vinegar<br />
Salt and Pepper<br />
(2 Tbs. Peace and Love)<br />
<br />
Directions<br />
Sauté onions over medium heat in 2 Tbs of butter until they are nice and caramelized - About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside<br />
<br />
In a separate pan, heat the remaining 3 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)<br />
<br />
De-glaze the pan with the chicken stock. Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce<br />
<br />
Add the heavy cream and the balsamic vinegar and stir<br />
<br />
Add mushrooms and a little S&P, reduce heat to low and let simmer for 10 minutes<br />
<br />
Add the chicken back to the pan, turn heat back up to medium and sauté until the chicken is cooked all the way through. About 10-15 minutes<br />
<br />
Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.<br />
<br />
Cover the chicken breasts with the sauce, SERVE AND ENJOY!!!<br />
<br />
I garnish a lot of my dishes with freshly chopped Italian flat leaf parsley. It does not change the flavor, I just think it makes for a prettier plate presentation. <br />
<br />Leavitt Familyhttp://www.blogger.com/profile/05250218828296818107noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-18032232035207638482012-09-13T13:07:00.003-07:002012-09-13T13:29:17.010-07:00Exploding VolcanoesFirst let me start by saying I love zucchini in all forms. My boys however don't share that some love. In fact the only way they eat it willingly is in zucchini bread and only if the recipe has lots of sugar so it is more like cake than bread. But a few weeks back we had been given a big hearty zucchini and I decided to try a little something new. My boys are also willing to try foods more often if they have crazy names... like <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">pterodactyl</span> eggs (little red potatoes) or stegosaurus meat (chicken) usually it is their dad that comes up with the names. But after I made these little creations and Luke asked what they were I decided to call them "Exploding Volcanoes" and you know what...they ate them. And Luke liked his so much he told me to take a picture of the extra one, now I'm glad he did!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiis5eopiRHQ9e7sRNsF3DOYjz4EtMifw5ZmNuNI5d-nuR0fq2rARV0-WhysNmznZ0U1T3SI7lv2ppROkyhb1p9Ok5PpaQqluhRkXbOfFB-nJ9_AAOAZBBFomhyphenhyphenRIGxUdnTWIzx0tKaVw8/s1600/08-2012+039.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5787755633710059042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiis5eopiRHQ9e7sRNsF3DOYjz4EtMifw5ZmNuNI5d-nuR0fq2rARV0-WhysNmznZ0U1T3SI7lv2ppROkyhb1p9Ok5PpaQqluhRkXbOfFB-nJ9_AAOAZBBFomhyphenhyphenRIGxUdnTWIzx0tKaVw8/s400/08-2012+039.jpg" /></a> I wish I had written down exact measurements, but I didn't and I'm quite certain this is one of those recipes that you could just kind of throw whatever in. Here is what I remember.<br /><br /><div></div><br /><div></div><br /><div>1 large zucchini,</div><br /><div>1 1/2 cups fresh tomatoes, diced and drained or 1 can diced tomatoes drained</div><br /><div>1/2-1 cup cooked rice</div><br /><div>1/2 cup shredded cheese, I used <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Monterrey</span> jack</div><br /><div>1/2 cup diced zucchini (use the stuff you hollow out)</div><br /><div>Garlic Salt to taste ( I actually used Johnny's garlic spread & seasoning which I bought at Costco)</div><br /><div></div><br /><div>1. Cut the zucchini into 2-3 inch sections. Making sure it is a flat cut so they will sit on a cookie sheet nicely. So it is like a cup</div><br /><div>2. Scoop out the inside of each "cup" leaving at least 1/4 inch of flesh on the bottom and around the sides, so things don't leak out. The sides you can get a little closer but not too much or it will cave in.</div><br /><div>3. Dice the scooped zucchini up to add to the rest of the ingredients. Mix remaining ingredients in a bowl until well blended.</div><br /><div>4. Put the mixture into each cup.</div><br /><div>5. Spray a cookie Sheet with cooking spray</div><br /><div>6. Put stuffed <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">zucchini</span> cups on tray</div><br /><div>7. Bake for 20-30 minutes @350°</div><br /><div></div><br /><div>I checked mine at 20 minutes and they needed just a bit longer. You could also add more cheese to the top at this point and then cook a few minutes longer if you like a lot of cheese. Something I hope to try in the future would be to add sauteed onions and garlic to the mixture.</div><br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7662784949830425836.post-53727220054481536462012-08-10T09:38:00.004-07:002012-08-10T10:00:29.550-07:00Curried Chicken Kati RollsThis is a perfect hot summer day meal. If you have a grill there is no need to use your oven! I adapted it from a Family Fun recipe. It does require a little planning a head because you marinate the chicken over night, but it is well worth it!<br /><br />1/2 cup greek yogurt<br />3 large cloves garlic, minced<br />3/4 tsp ground ginger<br />1 tsp garam masala (can be found in the spice isle at most grocery stores)<br />1/2 tsp curry<br />1 tsp turmeric<br />1/2 tsp cumin<br />1 Tbsp plus 1 tsp lime juice<br />1 1/2 tsp plus 1/8 tsp salt<br />1 1/2 lbs boneless, skinless chicken thighs, trimmed<br />1 large red onion, peeled and cut into 1/4" rounds<br />2 tsp canola oil<br />2 Tbsp Mango salsa<br />2 Tbsp mayonnaise<br />6 whole wheat tortillas<br />Cilantro<br /><br />1. For the marinade whisk together the yogurt, garlic, ginger, garam masala, curry, turmeric, cumin, 1 Tbsp of lime juice and 1 1/2 tsp of salt in large ziploc bag. Make 2-3 cuts into the top of each chicken thigh and add the thighs to the marinade. Turn them to coat well and gently massage the marinade into the cuts. Seal the bag and refrigerate the chicken overnight.<br /><br />2. Take the chicken out of the refrigerator 20 minutes before cooking. Heat your grill to medium high. Brush the onion slices with the canola oil and liberally oil the grates. Grill the chicken and the onions, turning them once, until the onions are tender and charred, about 3 minutes, and the meat is just cooked through about 6 minutes.<br /><br />3. While the chicken and the onions are cooking, combine the mango salsa, mayonnaise, and remaining tsp of lime juice in a small dish.<br /><br />4. Transfer the chicken and onions to a cutting board and sprinkle the onions with the remaining salt. Tent with foil and let the chicken rest for 5 minutes. Slice the chicken across the grain into 1/2" strips Warm the tortillas under a damp paper towel in the microwave for 30 seconds. Spoon 2 tsp of the salsa sauce down the center of each tortilla, then top them with the chicken and onions, adding a few sprigs of cilantro. Roll the tortillas burrito style and enjoy!<br /><br />We don't currently have a grill so I broiled the chicken and sauteed the onions on the stove and it still worked well. The FF recipe did a few things differently, but the 2 main things were it called for 1 tsp coriander, but I didn't have any so I substituted the 1/2 tsp curry. The FF recipe also called for mango chutney but I couldn't that anywhere and couldn't find a good mango to make my own so I tried mango salsa and it was just fine. Pretty easy and very tasty!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7662784949830425836.post-90268249548650921372012-06-02T16:51:00.000-07:002015-08-30T15:25:43.898-07:00Homemade Mac and CheeseSaute and brown; set aside <br />
1 Onion<br />
1/2 Pound of Sausage <br />
<br />
Noodles<br />
Boil and rinse 1/2 bag of macaroni noodles<br />
<br />
White Sauce<br />
2 TBS margarine<br />
3 TBS Flour<br />
3 tsp reduced-sodium chicken bouillon granules (optional)<br />
1 1/2 cups boiling water<br />
1 C milk<br />
Pepper to taste<br />
<br />
In a saucepan, melt margarine. Stir in flour, and bouillon until blended. Gradually add water and milk. Brink to a boil; cook and stir for 2 minutes or until thickened. Season with pepper.<br />
<br />
Combine<br />
All ingredients in a 9x13 pan that has been oiled and bake at 350 for 30-40 minutes until bubbling on the top. Then add grated cheese to the top to cover. Let sit for 10 minutes and serve.<br />
<br />
<br />Leavitt Familyhttp://www.blogger.com/profile/05250218828296818107noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-28367404104373633562012-06-02T16:42:00.000-07:002015-08-30T15:26:17.164-07:00Chicken Enchiladas3 chicken breasts or 9 chicken tenderloins<br />
2 cans of cream of chicken soup<br />
1 C Sour Cream<br />
1 can of diced tomatoes with green chilies<br />
1 C Salsa<br />
1 small onion<br />
3 cloves of garlic<br />
1/4 tsp peppers<br />
1 tsp cumin<br />
Velveeta Cheese<br />
Shredded Cheese<br />
10-12 Tortillas<br />
<br />
Cook chicken in oven until tender and shred. Brown onion and garlic in oil. Mix all ingredients minus cheeses with chicken and browned onion and garlic.Spoon into tortillas. Sprinkle shredded cheese and Velveeta cheese on top. Cook at 350 degrees for 30 minutes.Leavitt Familyhttp://www.blogger.com/profile/05250218828296818107noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-54913724401100994692012-05-01T13:02:00.003-07:002012-05-01T13:14:19.667-07:00Chicken Couscous1 1/2 Tbsp extra virgin olive oil<br />1 lb boneless, skinless chicken breasts, cut into 3/4" pieces<br />1 small onion, quartered and thinly sliced<br />1/2 tsp kosher salt<br />1/4 tsp ground pepper<br />1 carrot shredded<br />3 garlic cloves, minced<br />Dash of ground cinnamon (the original recipe called for 1 Tbsp)<br />1 can of chicken broth<br />1/2 -3/4 cup green peas<br />1 cup couscous<br />1/2 cup salted pistachios or slivered almonds<br />1/2 cup sliced green onions (greens only)<br /><br />Heat large skillet over medium high heat. Heat the oil. Add the chicken and onion, sprinkle with the salt and pepper and cook for 5 min, or until lightly browned, stirring frequently. Add the carrot, garlic, and cinnamon and cook for 30 seconds or until aromatic.<br /><br />Stir in the broth and peas. Bring to a boil, reduce heat to med-low, and simmer for 1-2 min, or until the chicken is no longer pink in the center. Stir in the couscous. Cover and remove from the heat. Let site for 5 min or until the liquid is absorbed. Stir in nuts and green onions. Serve immediately.<br /><br />*This recipe is adapted from a recipe I got out of the book Chicken and Egg. In her recipe she has raisins, but because my hubby has a serious dislike for fruit and meat together I opted to put the peas in.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-75741570609499521552012-05-01T12:54:00.004-07:002012-05-01T13:14:38.293-07:00Brownie Bliss1- 18.4 oz brownie mix<br />1 cup chopped peanut butter cups*<br />1 container whipped vanilla frosting<br />4-6 graham crackers, crumbled<br /><br />1. Heat oven to 350°. Line a 9x9 pan with foil, allowing foil to extend over pan edges.<br />2. Prepare brownie mix according to package instructions. Stir in 1/2 cup of peanut butter cups. Spread batter into pan. Bake according to package instructions. Cool completely.<br />3. Spread frosting, top with graham crackers and remaining peanut butter cups. Use foil to lift brownies from pan.<br /><br />*Make it nut free by substituting malted milk balls for peanut butter cups.<br /><br />I actually made mine in an 8x8 so they were just really thick but oh so delicious! They were even great without the frosting and extra toppings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-77957714234240780662012-03-15T12:16:00.002-07:002012-03-15T12:40:44.258-07:00Crockpot Loaded Baked Potato Soup3 1/2 pounds potatoes, peeled and cut into 3/4 inch pieces<br />1 tsp red pepper flakes<br />1 package frozen chopped broccoli<br />1/4 -1/2 white onion, chopped<br />4 cups chicken broth<br />1/2 cup milk<br />1/3 cup sour cream, plus more for garnish if desired<br />1 Tbsp cornstarch<br />1 1/4 tsp salt<br />4 green onions, trimmed and thinly sliced<br />4 slices bacon, cooked and crumbled<br />shredded cheddar cheese<br /><br />1. Combine potatoes, pepper flakes, broccoli, and white onion in crockpot. Pour broth over top; cover and cook 6 hours on low or until potatoes are tender.<br />2. In a small bowl, stir together milk, 1/3 cup sour cream, cornstarch, and salt. Remove cover and mash potatoes (if you want a chunkier soup pull some potatoes out before mashing). Stir in milk mixture and green onions. Put potatoes chunks back in. Spoon soup into bowls.<br />3. Divide bacon between bowls, add sour cream to each bowl if desired. Sprinkle with cheddar cheese.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-72671871501648355992012-03-08T13:51:00.004-08:002012-03-08T13:57:14.583-08:00Chicken and Dumplings<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva3hNv9PdU0-3llOnrngF45xDDBkpE5fZm_e8SgkvGHyXJvjzljjxb_8Hpk_OAKbOOIzKec_z-bFJSyTWqFjiJ9ggNxUWIWk9ri7W-ey00qKox1t9kgggwL9zIF8wynke6_kLC2-IIiA/s1600/l_RU161542.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5717647493437722994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva3hNv9PdU0-3llOnrngF45xDDBkpE5fZm_e8SgkvGHyXJvjzljjxb_8Hpk_OAKbOOIzKec_z-bFJSyTWqFjiJ9ggNxUWIWk9ri7W-ey00qKox1t9kgggwL9zIF8wynke6_kLC2-IIiA/s400/l_RU161542.jpg" /></a><br /><br /><br /><div>Stew:<br />2 1/4 pounds bone-in chicken breasts (I just used boneless skinless breasts)<br />2 tablespoons olive oil<br />2 medium carrots, peeled and diced<br />2 ribs celery, trimmed and diced<br />1 leek, trimmed, cleaned and thinly sliced - (I used dried chives and dehydrated onions)<br />3 tablespoons all-purpose flour<br />1/4 teaspoon each salt and pepper<br />4 cups reduced-sodium chicken broth<br />1 cup frozen peas, thawed<br />1 tablespoon chopped fresh dill ( I used 1 tsp dried)<br />Dumplings:</div><br /><br /><div>2 cups biscuit mix -such as Heart Healthy Bisquick<br />1/2 cup milk<br />1 tablespoon chopped fresh dill (dried again) </div><br /><br /><div><br />Directions:<br /></div><br /><div>1. Heat a large, lidded nonstick skillet over medium-high heat. Add chicken, skin-side down, and cook until browned, 4 to 5 minutes. Add 4 cups water, cover and reduce heat to a simmer. Poach 20 minutes, or until cooked through. Remove chicken from liquid (save liquid) and let cool. When cool enough to handle, remove and discard skin and bones and cut chicken into bite-size pieces.</div><br /><br /><div>2. Heat oil in a large pot over medium heat. Add carrots, celery and leek. Cook 5 minutes or until softened. Sprinkle with flour, salt and pepper. Cook 3 minutes, stirring. Add broth and 2 cups of the poaching liquid. Bring to a simmer; cook 5 minutes. Stir in chicken.Meanwhile, make Dumplings </div><br /><br /><div>3. In medium bowl, combine biscuit mix, milk and dill. Drop by tablespoonfuls into simmering liquid. Cover pot tightly; cook 10 minutes. Uncover and gently stir in peas and chopped dill.<br /><br />I got from Family Circle and we all enjoyed it. Although I thought it could have used more liquid so maybe add more chicken broth or poaching liquid. Also I think when you drop the dumplings in it needs to be a roaring boil, by the time I was at the end of adding them I felt like they had mushed together a little too much, but they still turned out alright. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-39081858526861908522012-01-31T14:02:00.000-08:002015-08-31T10:47:57.319-07:00Vanilla Cupcakes with Yummy Buttercream Frosting<table id="ingredients"><tbody>
<tr class="paddingVertical3"><td class="paddingVertical2 paddingRight2 borderBottom1 caseUpper bold" colspan="2">Vanilla Cupcakes: </td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1‑1/4</td> <td class="paddingVertical2 borderBottom1" itemprop="name">cup all purpose flour</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">3/4</td> <td class="paddingVertical2 borderBottom1" itemprop="name">cup butter, room temperature</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">3/4</td> <td class="paddingVertical2 borderBottom1" itemprop="name">cup sugar</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1‑1/2</td> <td class="paddingVertical2 borderBottom1" itemprop="name">teaspoon baking powder</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1/4</td> <td class="paddingVertical2 borderBottom1" itemprop="name">teaspoon fine sea salt</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1/4</td> <td class="paddingVertical2 borderBottom1" itemprop="name">cup milk, room temperature</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1/4</td> <td class="paddingVertical2 borderBottom1" itemprop="name">cup buttermilk, room temperature</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1</td> <td class="paddingVertical2 borderBottom1" itemprop="name">teaspoon vanilla extract</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1</td> <td class="paddingVertical2 borderBottom1" itemprop="name">large egg plus 1 white, room temperature</td> </tr>
<tr class="paddingVertical3"> <td class="paddingVertical2 paddingRight2 borderBottom1 caseUpper bold" colspan="2">Vanilla Buttercream: </td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1</td> <td class="paddingVertical2 borderBottom1" itemprop="name">cup butter, softened cool room temperature</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">2‑1/2</td> <td class="paddingVertical2 borderBottom1" itemprop="name">cups powdered sugar</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">2</td> <td class="paddingVertical2 borderBottom1" itemprop="name">teaspoons milk</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 borderBottom1" colspan="2" itemprop="name">Innards scraped from one vanilla bean</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 paddingRight2 borderBottom1" itemprop="amount">1</td> <td class="paddingVertical2 borderBottom1" itemprop="name">teaspoon vanilla extract</td> </tr>
<tr class="paddingVertical3" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <td class="paddingVertical2 borderBottom1" colspan="2" itemprop="name">Pinch fine sea salt</td> </tr>
</tbody></table>
<div class="marginTop1">
<div class="bold">
PREPARATION:</div>
<div class="bold caseUpper">
Vanilla Cupcakes:</div>
<ol class="bold marginLeft3" itemprop="instructions">
<li><span class="regular">Preheat oven to 350°, center rack. Line a 12 portion standard muffin pan with cupcake liners. In a bowl, whisk together the flour, baking powder and salt. In other bowl, whisk together the milk, buttermilk and extract. In a stand mixer with whisk attachment: combine the butter and sugar, beat medium, 2-3 minutes. Scrape down sides. On low, add the whole egg, increase to medium and beat until incorporated. Scrape down sides, repeat with egg white.</span></li>
<li class="paddingTop2"><span class="regular">On med-low, add the dry mixture, alternating with the wet in three additions of dry, i.e., dry, wet, dry , wet, dry, scarping between additions. Mix just combine on last addition. Mixture will not look completely smooth.</span></li>
<li class="paddingTop2"><span class="regular">Fill liners 3/4 full with batter -- do not overfill or cake will bake slightly concave.</span></li>
<li class="paddingTop2"><span class="regular">Bake 20, 25 minutes until toothpick comes out clean from center. This cake has a flat top -- will not dome.</span></li>
<li class="paddingTop2"><span class="regular">Allow to cool before frosting.</span></li>
</ol>
<div class="bold caseUpper">
Vanilla Buttercream:</div>
<ol class="bold marginLeft3" itemprop="instructions">
<li><span class="regular">Beat the butter until fluffy on medium, stand mixer fitted with whip. Turn to low, add the powdered sugar by 1/4 cup until incorporated. Add milk, vanilla bean bits, extract and salt. Increase to med-high, beat a minute or two until light and fluffy.</span></li>
</ol>
</div>
Leavitt Familyhttp://www.blogger.com/profile/05250218828296818107noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-35281825931070657932012-01-23T11:00:00.000-08:002012-01-23T11:00:00.179-08:00Black Bean Soup4 cans black beans (3 to blend for base, 1 for hearty filling)<br />
1 can corn, drained<br />
2 C chicken broth<br />
1 lb ground beef<br />
1 C salsa<br />
<br />
Cook your meat, set aside. Prepare your optional toppings, set aside. Blend 3 cans of black beans with 2 C of chicken broth in the blender. You may have to do a couple sessions if it does not all fit in the blender. Pour it into a large pot. Add sals. I do one cup, but depending on your preferecnes you can add more or less. Add drained corn, cooked meat and last can of black beans. Heat all together. Serve with toppings...i.e. avocado, cheese, tomatoes, sour cream, chips.<br />
<br />
Looks really gross, but YUMMY!Anonymoushttp://www.blogger.com/profile/01697259185272136201noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-90062054872553228242012-01-23T10:51:00.000-08:002012-01-23T10:51:32.391-08:00Freezer meal night!<a href="http://radrecipes.blogspot.com/2012/01/chicken-puffs.html">Chicken Puffs</a><br />
<br />
<a href="http://radrecipes.blogspot.com/2012/01/pork-burritos.html">Pork burritos</a><br />
<br />
Cheese/bean enchiladas -- 2 cans of refried beans, 4 cans of enchilada sauce (divided), 2 cups cheese. Put mixture in tortillas, rolled them up and put them in a 9x13 pan, covered with enchilada sauce.<br />
<br />
<a href="http://www.budgetgourmetmom.com/breakfast-pockets/">Breakfast pockets</a> -- we used Rhodes rolls and let them thaw for an hour or so, pressed them out and then put the filling in and pressed them like a hot pocket! YUM!!!<br />
<br />
Pizza -- we got the crust from Papa Murphy's and added our own toppings<br />
<br />
<a href="http://fabulesslyfrugal.com/2010/05/fabuless-freezer-cooking-cross-rib-roast-sandwiches.html">Cross Rib Roast</a><br />
Taco soup<br />
<a href="http://www.ourbestbites.com/2009/10/dressed-up-sloppy-joes/">Dressed Up Sloppy Joes</a><br />
<br />
<a href="http://radrecipes.blogspot.com/2011/03/baked-creamy-chicken-taquitos.html">Creamy Baked Taquitoes</a> <br />
<a href="http://radrecipes.blogspot.com/2011/03/chicken-puffs.html">Cornflake Chicken Tenders<br />
Chicken Puff</a><br />
<br />
Another successful day of freezer meal cooking! LOVE IT!!! We spent about 4 hours on Saturday morning assembling all of these recipes and now we are stocked up for quite a few weeks! So excited!!Anonymoushttp://www.blogger.com/profile/01697259185272136201noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-48397033968942762382012-01-23T10:49:00.000-08:002015-09-01T15:23:47.038-07:00Pork BurritosSweet Shredded Pork Burritos<br />
<br />
Meat: (This recipe makes 45-50 burritos)<br />
10 lbs boneless pork roast<br />
4 cans tomato sauce<br />
3 C brown sugar<br />
2 cans coke or Dr. Pepper<br />
2 cloves garlic, diced<br />
1/2 C or 1 bunch of finely minced cilantro<br />
<br />
Put meat in crock pot. Add tomato sauce, sugar and garlic. Add soda and cilantro. Cook on medium heat 4 hours or more. shred when tender.<br />
<br />
The following ingredients are based off 1 serving of about 15 burritoes<br />
I used converted rice with a conversion of 2:1, we used 2 cups.<br />
2 C of cheese<br />
2 cans of black beans drained<br />
<br />
Mix all ingredients together in a bowl. fill burrito tortillas with 1/4 C to 1/3 C mixture. Roll and freeze. Cook at 350* for 12-15 minutes each side. No need to thaw prior to cooking. Or microwave for 2-3 minutes.<br />
<br />
Top with your favorite burrito toppings!Anonymoushttp://www.blogger.com/profile/01697259185272136201noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-75919418087483240482012-01-23T10:45:00.000-08:002012-01-23T10:45:19.604-08:00Chicken Puffs2 pck crescent rolls<br />
6 ounces softened cream cheese<br />
2 cups cooked chicken in small pieces<br />
1 green onion finely chopped<br />
1 package of peas <br />
Salt and pepper to taste<br />
1/4 tsp garlic powder<br />
1 sleeve ritz crackers<br />
1 cube butter<br />
1 can cream of chicken soup<br />
1/2 C of milk <br />
<br />
Cook and shred chicken. mix cream cheese, chicken, peas, onion and all seasonings together. Freeze in a bag or you can put it into the crescent rolls and then freeze those.<br />
<br />
Thaw out chicken mixture. Roll out crescent rolls. fill rolls with chicken filling and roll up. Melt butter, dip rolls in the butter and roll into the crushed crackers. Bake at 350* for 20-30 minutes or until brown.<br />
<br />
Mix cream of chicken and milk in a pot and heat over stove on low. pour on top of cooked chicken rollsAnonymoushttp://www.blogger.com/profile/01697259185272136201noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-70125995688863330452012-01-11T09:07:00.000-08:002015-08-30T15:30:01.451-07:00Italian Steak2 Tbsp olive oil<br />2 Tbsp red wine vinegar<br />2 Tbsp Honey Dijon mustard<br />2 Tbsp ketchup2 cloves garlic, chopped<br />1 tsp Italian seasoning<br />1 3/4 lbs lean flank steak<br />1/2 tsp salt<br />1/4 tsp pepper <br />
<br />
1. Whisk oil, vinegar, mustard, ketchup, garlic and Italian seasoning in a medium bowl. Combine with steak in a large resealable plastic bag shake to coat steak. Refrigerate for 4 hours or overnight.<br />
<br />
2. Heat broiler or stove top grill pan, lightly grease. Season steak with salt and pepper. Broil or grill steak 3 minutes per side or until internal temperature reaches 125 for medium rare. Let stand 5 minutes; thinly slice against grain.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-10981688737824228382011-12-13T17:50:00.000-08:002011-12-14T13:07:01.302-08:00Tuna Cakes2 cans (5 oz each) light tuna in water, drained, flaked<br />1 pkg (6 oz) Stuffing mix for chicken<br />1 cup Shredded Mild Cheddar Cheese<br />3/4 cup water<br />1 carrot, shredded<br />1/3 cup Mayo<br />2 Tbsp pickle relish<br /><br />1. Mix all ingredients. Refrigerate 10 min<br />2. Heat large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3 cup portions of tuna mixture, in batches, to skillet.<br />3. Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.<br /><br />Substitute suggestions:<br />Substitute 1 cup mozzarella cheese, 4 chopped green onions and 1 Tbsp lemon juice for the cheddar, carrots and relish.<br />For easier handling in the skillet:<br />Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.<br /><br />We thought these were great! I pretty much followed the directions, other than I used light tuna and albacore. And because I was having company right before dinner I made the patties a couple hours ahead of time, put them on a sprayed cookie sheet, covered them with foil and put them in the fridge. Then I uncovered them and baked them at 350° for 25 min. Then flipped them over and broiled on high for 2 minutes on each side. I didn't have to worry about batches that way ! It made 12 good size patties.<br />Next time I might also add some combination of celery, chopped spinach, and zucchini, just to get a little more nutrition in there.<br /><br />Pretty sure it is another Kraft recipeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-4044709682775449512011-12-05T14:44:00.000-08:002011-12-05T14:49:31.189-08:00Baked SteaksLine 15x10 pan with tin foil. Sprinkle 1 envelope onion soup on bottom of pan. Put in steaks frozen or thawed. Sprinkle with another envelope over top. Completely seal with foil. Bake 3 hours @350°.<br /><br />This recipe came from a cookbook my sister has. It has no weight or amount of steak. I used 1 BIG steak and only 1 onion soup envelope, and even then I felt it was a bit salty. The steak I used was partially thawed, next time I'm going to try it frozen. A great way to use steak when you don't want to grill.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-42976815317098868342011-11-22T13:22:00.000-08:002011-11-23T14:11:14.086-08:00Chicken Cacciatore w/ Creamy Mashed Potatoes3/4 lb red potatoes (about 2) cut into 1" chunks<br />1 1/2 cups small fresh cauliflower florets<br />4 small boneless skinless chicken breast halves (1 lb)<br />1/2 cup Balsamic Vinaigrette Dressing<br />1 pkg (8 oz) sliced fresh mushrooms<br />1 green pepper, chopped<br />1 yellow pepper, chopped<br />1 can (14.5 oz) Italian-style diced tomatoes, <span id="SPELLING_ERROR_0" class="blsp-spelling-error">undrained</span><br />1/2 cup chive and onion 1/3 less fat cream cheese<br />1/4 cup chopped fresh basil<br /><br />1. Cook the potatoes and cauliflower in boiling water in large sauce pan for 20 min. or until tender.<br />2. Meanwhile, cook chicken in a large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate cover to keep warm.<br />3. Add dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 minutes. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done.<br />4. Drain potato mixture; return to pan and mash. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.<br /><br />Got the recipe from Kraft.<br />* I didn't use peppers. And I just added onion powder and chives to cream cheese that I had on hand, it worked out well.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-33750436127427541532011-11-18T13:30:00.000-08:002015-08-30T08:17:57.785-07:00Oh-so- Easy Salmon Bake4 salmon fillets (1 lb)<br />
2 Tbsp plus 2 tsp coarse ground mustard or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Dijon</span> mustard<br />
16 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ritz</span> cracker, crushed (about 1/2 cup)<br />
1 tsp dill weed (optional)<br />
<br />
Preheat oven to 400°. Place fish in single layer on foil-covered baking sheet; <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">spread</span> evenly with mustard.<br />
Sprinkle with crumbs. If using dill mix to crumbs before sprinkling.<br />
Bake 25 min or until fish flakes easily with fork.<br />
<br />
I'm not sure where I got this, but I think it was also a Kraft recipe.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-35240527998531822982011-11-18T13:18:00.000-08:002011-11-18T13:29:26.945-08:00Smart Pork Pasta1/2 lb whole wheat spaghetti, linguine or fettuccine<br />1/4 cup balsamic vinaigrette dressing, divided<br />1 lb port tenderloin, cut into 1-inch pieces<br />1 cup chopped red onion (I just used a yellow onion)<br />3 cloves garlic, minced<br />1 1/2 cups cherry tomatoes, halved (I used a can of diced tomatoes)<br />1/3 cup chicken broth<br />6 cups loosely packed baby spinach leaves<br />1 cup Italian 3 cheese blend, divided ( I just made my own blend with <span id="SPELLING_ERROR_0" class="blsp-spelling-error">monterey</span> jack, mozzarella, and Parmesan)<br /><br />Cook chosen pasta as directed on package, omitting salt. Meanwhile heat 2 Tbsp dressing in large skillet over medium high heat. Add meat; cook 5-6 min or until done, stirring occasionally. Remove from skillet; cover to keep warm.<br />Add remaining dressing, onions and garlic to skillet; cook and stir 2-3 min or until onions are crisp tender. Add tomatoes cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.<br />Drain pasta. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.<br /><br />Another Kraft recipe!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-85269046691623469772011-11-18T13:02:00.000-08:002011-11-18T13:18:18.837-08:00Zesty Marinated Chicken1/2 cup Italian Dressing<br />4 small boneless skinless chicken breast halves (1lb)<br />3 Tbsp grated Parmesan cheese (the green can kind)<br />1-2 Tbsp Italian style bread crumbs<br />1 pkg sliced fresh mushrooms<br />1 Tbsp butter<br />1-2 tsp dried basil<br />1/4 cup shredded <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Monterey</span> Jack cheese<br /><br />Pour dressing over chicken and refrigerate 1 hour to marinate.<br />Heat oven to 375°. Remove chicken from marinade, discard marinade. Mix together Parmesan cheese and bread crumbs and place in shallow dish. Add chicken and turn to evenly chicken breasts. Place chicken in single layer in shallow pan sprayed with cooking spray.<br />Bake 30 min. Meanwhile melt butter in skillet, add mushrooms and cook on high heat until mushrooms are tender, stirring frequently. Stir in basil.<br />Top chicken with mushrooms and shredded cheese; bake 5 min or until cheese is melted.<br /><br />I adapted this from a recipe I got from Kraft.<br />The suggested substituting cilantro or parsley for the basil, but I have only tried it with the basil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-41003133902065443662011-11-09T11:02:00.000-08:002011-11-09T11:02:58.203-08:00freezer meal nightAnother successful freezer meal night happened last night. It took us quite awhile this time with 5 people and quite a few interruptions, but it was so worth it! I love seeing the meals pile up in my freezer in anticipation of the crazy busy nights that happen at my house this time of year! Here is what we did this time...<br />
<br />
<a href="http://freezermealsforus.blogspot.com/2010/03/very-best-meatloaf-by-maggie-dont-panic.html">Meatballs</a><br />
Tater-tot casserole<br />
Pizzas (we got the crust from Papa Murphy's)<br />
<a href="http://radrecipes.blogspot.com/2011/07/savory-breakfast-muffins.html">Savory Breakfast Muffins</a><br />
Pork, rice, bean and cheese burritos<br />
<a href="http://radrecipes.blogspot.com/2011/03/baked-creamy-chicken-taquitos.html">Creamy Baked Taquitoes</a> <br />
<a href="http://radrecipes.blogspot.com/2011/03/chicken-puffs.html">Cornflake Chicken Tenders<br />
Chicken Puff</a><br />
Chicken Pot Pie<br />
Chicken Cordon Bleu casserole <br />
<a href="http://radrecipes.blogspot.com/2011/03/chicken-puffs.html"><br />
</a>Anonymoushttp://www.blogger.com/profile/01697259185272136201noreply@blogger.com0tag:blogger.com,1999:blog-7662784949830425836.post-13598049755534804612011-11-02T12:52:00.000-07:002015-08-30T08:18:34.092-07:00Cilantro BBQ Pork Chops1/2 cup BBQ sauce<br />
1/2 cup chopped fresh cilantro<br />
1 jalapeno pepper, seeded and finely chopped<br />
1/2 tsp orange zest<br />
2 Tbsp orange juice<br />
4 bone-in pork chops (1lb) 1/2 inch thick<br />
<br />
1. Heat grill to medium-high heat.<br />
2. Mix all ingredients except chops. Reserve half of serving with cooked chops.<br />
3. Grill chops 7-8 min on each side or until done. brushing occasionally with remaining sauce.<br />
4. Serve with reserved sauce<br />
<br />
OR Use your broiler (that is what I did) Broil chops 6 inches from heat on broiler pan.<br />
<br />
I also didn't use any orange zest and added a little extra orange juice. I also only used about 1/2 a jalapeno since my kids don't really like too much spice. And I used all the sauce to brush the pork chops with. It was a hit for the whole family! I got this recipe from Kraft.Unknownnoreply@blogger.com0