I am always looking for ways to bring healthy, but tasty food to our dinner table. I am not a mayo lover...I actually can't even tolerate mayo...but this slaw is vinegar based. These were a huge hit with the kids! They loved them!
Turkey Patties: (The most expensive item is the ground turkey, all others are pantry/fridge staples)
1 Tbsp butter (unsalted)
1 tsp olive oil
1/3 cup yellow onion (minced...this is half of the onion)
1/2 tsp salt
2 garlic cloves (minced...we buy the jar of minced garlic, a lot easier)
2 tsp hot sauce (Frank's Hot Sauce...more or less to your taste)...with the kids, I only used 1 tsp
1/2 tsp dried thyme
1/2 tsp crushed red pepper flakes...with the kids, only use a pinch
1/2 tsp black pepper
1.25 pounds ground turkey
In small skillet, heat butter and oil over medium-high heat. Melt butter. Add onion and salt. About 2 minutes onion will cook down, add garlic. Once these two ingredients are golden, add hot sauce, thyme, red pepper flakes, and black pepper. Cook about 1 minute and then transfer to bowl to cool.
Once cooled...combine with turkey. IMPORTANT: If you don't want the turkey to stick to your hands, run hands under water (do not dry off) and you should be ok! Combine well, but do not overwork the meat! Form into 4 patties....we were able to make 4 smaller patties for the girls and 4 larger ones for the adults...form to the size you desire!
Nonstick skillet....oil and heat over medium high heat. Add patties and cook until browned (approximately 3 minutes on each side). The patty will be firm and juices will run clear. We finished them in the oven for 5 minutes at 350 degrees.
Serve with slaw, mustard, or your topping of choice. My husband's favorite...blue cheese.
Slaw: (again, inexpensive if you have a good produce department)
4 celery ribs (thinly sliced).....OR 3 CUPS COLE SLAW MIX (this is my choice)
1/2 red onion (thinly sliced)
1/2 Cup fresh cilantro
1 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1/2 tsp lemon zest
Juice of 1/2 lemon
1/4 tsp salt
pepper to taste
Add cole slaw mix, onion, cilantro in bowl. Zest lemon and add lemon juice. Salt and pepper next. Then add the vinegar and olive oil....mix well. Refrigerate until ready to use.
Sunday, June 1, 2014
Tuesday, March 19, 2013
SAUCES AND DIPS
Tired of regular dipping sauces and the same old dips? We've come up with a few that will turn up the flavor factor in your home...enjoy!!!
ENCHILADA SAUCE: suggested use with chicken or beef
2 Cups tomato sauce
2 tsp hot sauce
1/4 tsp cinnamon
1 tsp chili powder
Combine all ingredients in a sauce pan until heated. Spread over enchilladas or use directly on chicken/beef and bake.
BBQ RUB: suggested use with chicken, pork, or ribs
3 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp brown sugar
1 Tbsp dry mustard
3 Tbsp sea salt
Combine all ingredients and use as a dry rub...bake or grill meat.
GARLIC-LIME AIOLI: suggested use with fish or chicken
1 Cup mayo
2 cloves of garlic (smashed to a paste)
zest and juice of 1 lime
salt
freshly ground black pepper
Combine all ingredients. Let stand 10 minutes to all flavors to blend.
SPICY PONZU: suggested use with fish or chicken
1/2 Cup soy sauce
1/4 Cup fresh lemon juice
1 tsp chile-garlic sauce
pinch of sugar
ground black pepper
Whisk together all ingredients. Let sit at room temperature for at least 30 minutes.
ORANGE-GINGER SAUCE: suggested use with chicken or beef...we used it to dip baked pierogies!!
1 Tbsp canola oil
1 Tbsp ground ginger
1/4 tsp red chile flakes
1.5 Cups orange juice
2 Tbsp light brown sugar
2 Tbsp soy sauce (low sodium)
Juice of 1 lime
2 Tbsp rice vinegar
1/2 tsp grated orange zest
1/4 tsp grated lime zest
1 Large scallion (thinly sliced)
1 tsp toasted white sesame seeds
In a skillet, toast sesame seeds over medium heat (approx. 3 minutes)...set aside. Heat oil in medium saucepan over medium heat. Add ginger and red chile flakes. Cook until fragrant (about 1 minute). Increase heat to high, add orange juice, brown sugar, soy sauce, and lime juice. Cook until reduced stirring occasionally for 8-10 minutes. Remove from heat. Stir in rice vinegar and zests. Let cool to room temperature. Add green onions and sesame seeds just before serving.
CHEESE DIP:
8 oz cream cheese
1.5 Cup shredded cheese
1 Cup mayo
2 green onions
sprinkle of cayenne pepper
2-3 slices bacon (cooked and crumbled)
1 Cup cheese crackers or Ritz crackers (crushed)
Mix all ingredients except for cracker crumble. Place crackers on top of cheese mixture in oven safe casserole dish. Bake at 350 degrees for 15 minutes.
ENCHILADA SAUCE: suggested use with chicken or beef
2 Cups tomato sauce
2 tsp hot sauce
1/4 tsp cinnamon
1 tsp chili powder
Combine all ingredients in a sauce pan until heated. Spread over enchilladas or use directly on chicken/beef and bake.
BBQ RUB: suggested use with chicken, pork, or ribs
3 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp brown sugar
1 Tbsp dry mustard
3 Tbsp sea salt
Combine all ingredients and use as a dry rub...bake or grill meat.
GARLIC-LIME AIOLI: suggested use with fish or chicken
1 Cup mayo
2 cloves of garlic (smashed to a paste)
zest and juice of 1 lime
salt
freshly ground black pepper
Combine all ingredients. Let stand 10 minutes to all flavors to blend.
SPICY PONZU: suggested use with fish or chicken
1/2 Cup soy sauce
1/4 Cup fresh lemon juice
1 tsp chile-garlic sauce
pinch of sugar
ground black pepper
Whisk together all ingredients. Let sit at room temperature for at least 30 minutes.
ORANGE-GINGER SAUCE: suggested use with chicken or beef...we used it to dip baked pierogies!!
1 Tbsp canola oil
1 Tbsp ground ginger
1/4 tsp red chile flakes
1.5 Cups orange juice
2 Tbsp light brown sugar
2 Tbsp soy sauce (low sodium)
Juice of 1 lime
2 Tbsp rice vinegar
1/2 tsp grated orange zest
1/4 tsp grated lime zest
1 Large scallion (thinly sliced)
1 tsp toasted white sesame seeds
In a skillet, toast sesame seeds over medium heat (approx. 3 minutes)...set aside. Heat oil in medium saucepan over medium heat. Add ginger and red chile flakes. Cook until fragrant (about 1 minute). Increase heat to high, add orange juice, brown sugar, soy sauce, and lime juice. Cook until reduced stirring occasionally for 8-10 minutes. Remove from heat. Stir in rice vinegar and zests. Let cool to room temperature. Add green onions and sesame seeds just before serving.
CHEESE DIP:
8 oz cream cheese
1.5 Cup shredded cheese
1 Cup mayo
2 green onions
sprinkle of cayenne pepper
2-3 slices bacon (cooked and crumbled)
1 Cup cheese crackers or Ritz crackers (crushed)
Mix all ingredients except for cracker crumble. Place crackers on top of cheese mixture in oven safe casserole dish. Bake at 350 degrees for 15 minutes.
Thursday, December 13, 2012
ASPARAGUS SOUP
It's cold out there! Time to make some soup but tired of the same recipes? Well, try this easy and creamy soup with some warm Italian bread!
Items to purchase: 2 shallots, 4 cups chicken broth, small container of heavy cream (can be substituted for half and half), 1 pound of asparagus, and 1 package of hollandaise sauce (optional)
Total: $15-20 (depending upon where you shop), but makes 6 servings (1cup)
Ingredients:
1 pound asparagus (tough ends trimmed, cut into 1 inch pieces)
4 cups chicken broth
2 shallots, minced
1 clove garlic, minced
salt and black pepper
small pinch red pepper flakes
1 Tbsp of all purpose flour
2 Tbsp butter
1/4 cup cream (or half and half)
1 package of hollandaise sauce (powder)
Add butter to a large saucepan over medium heat to melt. Once foaming and melted, add shallots and garlic until tender (5 minutes). Add red pepper flakes, salt and black pepper. Stir in the flour until pasty and blonde. Gradually pour in the chicken broth while stirring. Bring to a boil, then reduce to simmer. Add the asparagus and simmer until it's tender, about 15 minutes. Sprinkle in the hollandaise packet and stir. Add heavy cream (or half and half). Then with a stick blender puree the soup until smooth. If you do not have a stick blender...use a food processor, but be careful when transferring the hot soup and mixing it!!! May splash. The stick blender is a great investment ($30-40 depending upon brand and store) for soups, gravies, cake mixing, etc.
Once smooth add salt and pepper to taste as needed!
Items to purchase: 2 shallots, 4 cups chicken broth, small container of heavy cream (can be substituted for half and half), 1 pound of asparagus, and 1 package of hollandaise sauce (optional)
Total: $15-20 (depending upon where you shop), but makes 6 servings (1cup)
Ingredients:
1 pound asparagus (tough ends trimmed, cut into 1 inch pieces)
4 cups chicken broth
2 shallots, minced
1 clove garlic, minced
salt and black pepper
small pinch red pepper flakes
1 Tbsp of all purpose flour
2 Tbsp butter
1/4 cup cream (or half and half)
1 package of hollandaise sauce (powder)
Add butter to a large saucepan over medium heat to melt. Once foaming and melted, add shallots and garlic until tender (5 minutes). Add red pepper flakes, salt and black pepper. Stir in the flour until pasty and blonde. Gradually pour in the chicken broth while stirring. Bring to a boil, then reduce to simmer. Add the asparagus and simmer until it's tender, about 15 minutes. Sprinkle in the hollandaise packet and stir. Add heavy cream (or half and half). Then with a stick blender puree the soup until smooth. If you do not have a stick blender...use a food processor, but be careful when transferring the hot soup and mixing it!!! May splash. The stick blender is a great investment ($30-40 depending upon brand and store) for soups, gravies, cake mixing, etc.
Once smooth add salt and pepper to taste as needed!
Monday, November 5, 2012
QUESADILLA CASSEROLE
This is so worth the work! Makes a big casserole....no need for any sides! Everything is in the dish!
Items for purchase: 2 pounds hamburger, 1 can black beans, 1 bag frozen corn, 2 cups mexican blend cheese, 1 poblano pepper, 1 red pepper, 1 onion, 2 cans tomato sauce, flour tortillas
Total price: $20
Ingredients:
2 pounds hamburger
1 can (15 oz) black beans
1 poblano pepper (seeded and diced)
1/2 red pepper (diced)
1/2 onion (diced)
2 cans (8 oz each) tomato sauce
2 cups cheese
9 flour tortillas
1 bag frozen corn
2 tsp chili powder
1 tsp cumin
1 tsp garlic
1/2 tsp oregano
1/2 tsp red pepper (optional)
1/2 tsp fajita seasoning
1 tsp of cilantro
In skillet, brown hamburger. While draining, use remaining drippings and small amt of olive oil to cook down the poblano pepper, red pepper, and onion until tender.
In pot add drained black beans and frozen corn with about 1/3 cup of water. Cover and cook on medium heat for 15 minutes. Add cilantro and continue on low heat until ready to assemble casserole.
In skillet, add drained hamburger to the veggies. Add all spices mix thoroughly. Add tomato sauce, season with salt and pepper to taste.
In 13x9x2 dish pray with no stick cooking spray. 1/2 cup of beef mixture placed as first layer. Add 1/2 cup of cheese. Top with 3 tortillas overlapping as needed. They will not completely cover the other layer, it's ok! Layer 1/2 of the remaining beef mixture, followed by 1/2 of the bean/corn mix, followed by 1/2 cup of cheese. Top with 3 additional tortillas. Layer the remaining beef mixture followed by the remainder of the bean/corn mix. You can add 1/2 cup of cheese and stop there or add another layer of tortillas then add the remainder of the cheese.
Bake uncovered 350 degree oven for 15 minutes. Remove and then place under low broil to crisp/melt the top layer of cheese for approximately 5 minutes (or until cheese is browned). Allow to set 5 minutes before serving!!!
Items for purchase: 2 pounds hamburger, 1 can black beans, 1 bag frozen corn, 2 cups mexican blend cheese, 1 poblano pepper, 1 red pepper, 1 onion, 2 cans tomato sauce, flour tortillas
Total price: $20
Ingredients:
2 pounds hamburger
1 can (15 oz) black beans
1 poblano pepper (seeded and diced)
1/2 red pepper (diced)
1/2 onion (diced)
2 cans (8 oz each) tomato sauce
2 cups cheese
9 flour tortillas
1 bag frozen corn
2 tsp chili powder
1 tsp cumin
1 tsp garlic
1/2 tsp oregano
1/2 tsp red pepper (optional)
1/2 tsp fajita seasoning
1 tsp of cilantro
In skillet, brown hamburger. While draining, use remaining drippings and small amt of olive oil to cook down the poblano pepper, red pepper, and onion until tender.
In pot add drained black beans and frozen corn with about 1/3 cup of water. Cover and cook on medium heat for 15 minutes. Add cilantro and continue on low heat until ready to assemble casserole.
In skillet, add drained hamburger to the veggies. Add all spices mix thoroughly. Add tomato sauce, season with salt and pepper to taste.
In 13x9x2 dish pray with no stick cooking spray. 1/2 cup of beef mixture placed as first layer. Add 1/2 cup of cheese. Top with 3 tortillas overlapping as needed. They will not completely cover the other layer, it's ok! Layer 1/2 of the remaining beef mixture, followed by 1/2 of the bean/corn mix, followed by 1/2 cup of cheese. Top with 3 additional tortillas. Layer the remaining beef mixture followed by the remainder of the bean/corn mix. You can add 1/2 cup of cheese and stop there or add another layer of tortillas then add the remainder of the cheese.
Bake uncovered 350 degree oven for 15 minutes. Remove and then place under low broil to crisp/melt the top layer of cheese for approximately 5 minutes (or until cheese is browned). Allow to set 5 minutes before serving!!!
POTATO SOUP
This is one of my favorite comfort foods when it is cold outside!!!!
Items for purchase:
1.5 pounds of potatoes, carrot, 13 oz can milk, celery, corn, 1/4 pound bacon (optional), cheddar cheese (optional), onion
Total price: with optional items $20
Ingredients:
1.5 pounds of potatoes (diced)
1 carrot sliced (or 1/2 bag frozen)
1/2 bag frozen corn
13 oz can milk
1 celery stalk sliced
1/4 pound bacon (bake slices in oven 400 degrees for 15 minutes...after cooked place on paper towel)
2 Tbs butter
1 large onion diced
3 Cups water
parsley
1.5 tsp salt
pepper
1/2 cup cheddar cheese
Saute in stock pot onions and butter. Stir in potatoes, corn, celery, carrots, and salt. Slowly add water, as the veggies cook down, check to see if additional water will be needed. Do not add more than 4 cups of water total because you will be adding the evaporated milk! Once veggies are tender (about 10-15 minutes, add the milk and pepper.
Suggestion for creamier soup: I have a immersion blender and do not have to remove the veggies...and do it right in the pot,but if you do not...take out about 1/3 of the veggies (especially the potatoes and mash them together, add back to the pot). Last items to add will be the parsley, bacon, and cheese. Stir, cover and allow to cook down another 5-10 minutes or until the cheese is melted.
Enjoy!!!!
Items for purchase:
1.5 pounds of potatoes, carrot, 13 oz can milk, celery, corn, 1/4 pound bacon (optional), cheddar cheese (optional), onion
Total price: with optional items $20
Ingredients:
1.5 pounds of potatoes (diced)
1 carrot sliced (or 1/2 bag frozen)
1/2 bag frozen corn
13 oz can milk
1 celery stalk sliced
1/4 pound bacon (bake slices in oven 400 degrees for 15 minutes...after cooked place on paper towel)
2 Tbs butter
1 large onion diced
3 Cups water
parsley
1.5 tsp salt
pepper
1/2 cup cheddar cheese
Saute in stock pot onions and butter. Stir in potatoes, corn, celery, carrots, and salt. Slowly add water, as the veggies cook down, check to see if additional water will be needed. Do not add more than 4 cups of water total because you will be adding the evaporated milk! Once veggies are tender (about 10-15 minutes, add the milk and pepper.
Suggestion for creamier soup: I have a immersion blender and do not have to remove the veggies...and do it right in the pot,but if you do not...take out about 1/3 of the veggies (especially the potatoes and mash them together, add back to the pot). Last items to add will be the parsley, bacon, and cheese. Stir, cover and allow to cook down another 5-10 minutes or until the cheese is melted.
Enjoy!!!!
CHICKEN NOODLE SOUP
At the first sign of a sniffle or when the first leave falls from the trees I think about soup! It's easy and so good for you!
Items to purchase: chicken, white onion, celery, carrot, and egg noodles (as long as you keep your pantry stocked with the other spices)
Total price: $15-17
Ingredients:
For poaching chicken (making stock):
7 quarts of water (enough to cover the chicken)
3 chicken breasts
1/3 of onion
3 Tbs poultry seasoning
2 bay leaves
3 Tbs salt
1 handful of peppercorns
For soup:
5 quarts of poaching liquid (directions to follow)
2 carrots (or 1/2 bag frozen sliced carrots)
2 celery stalks (diced)
remainder of onion diced
1 bag wide egg noodles
salt and pepper to taste
Poaching the chicken:
I used to think this was a waste of time, I mean why wouldn't I just buy chicken stock? But this so much better because you control the salt content and the seasoning!
Fill large stock pot with 7 quarts of water, and everything under the poaching list except the chicken. Bring to a boil, then add all chicken. Reduce heat to simmer (low-medium heat) and time for about 20 minutes. Remove chicken and set off to the side to cool.
Measure 5 quarts of the poaching liquid. The remainder can be frozen in ziploc containers for future use!! (IMPORTANT: do not put the hot liquid directly in the freezer! Set aside until it comes to room temp and then place lids on and freeze).
Into the stock add sliced carrots, celery, and onion. Allow to cook at medium -high heat for 10 minutes covered. This will give you time to cut the chicken into cubes. Sprinkle chicken lightly with additional poultry seasoning (thyme, rosemary, and sage). Add chicken and cook soup additional 20 minutes covered. Do not add the noodles until about 10 minutes before serving the soup. When ready, raise temp on the soup to a light boil and add noodles. Once noodles are tender, then the sou is ready to eat!!!
Serve with fresh italian bread :-)
Items to purchase: chicken, white onion, celery, carrot, and egg noodles (as long as you keep your pantry stocked with the other spices)
Total price: $15-17
Ingredients:
For poaching chicken (making stock):
7 quarts of water (enough to cover the chicken)
3 chicken breasts
1/3 of onion
3 Tbs poultry seasoning
2 bay leaves
3 Tbs salt
1 handful of peppercorns
For soup:
5 quarts of poaching liquid (directions to follow)
2 carrots (or 1/2 bag frozen sliced carrots)
2 celery stalks (diced)
remainder of onion diced
1 bag wide egg noodles
salt and pepper to taste
Poaching the chicken:
I used to think this was a waste of time, I mean why wouldn't I just buy chicken stock? But this so much better because you control the salt content and the seasoning!
Fill large stock pot with 7 quarts of water, and everything under the poaching list except the chicken. Bring to a boil, then add all chicken. Reduce heat to simmer (low-medium heat) and time for about 20 minutes. Remove chicken and set off to the side to cool.
Measure 5 quarts of the poaching liquid. The remainder can be frozen in ziploc containers for future use!! (IMPORTANT: do not put the hot liquid directly in the freezer! Set aside until it comes to room temp and then place lids on and freeze).
Into the stock add sliced carrots, celery, and onion. Allow to cook at medium -high heat for 10 minutes covered. This will give you time to cut the chicken into cubes. Sprinkle chicken lightly with additional poultry seasoning (thyme, rosemary, and sage). Add chicken and cook soup additional 20 minutes covered. Do not add the noodles until about 10 minutes before serving the soup. When ready, raise temp on the soup to a light boil and add noodles. Once noodles are tender, then the sou is ready to eat!!!
Serve with fresh italian bread :-)
Wednesday, July 25, 2012
PHILLY STEAK PIZZA WITH WHITE SAUCE
Have you ever bought Steakums on sale and then thought...what do I do with the half box I have left? How about pizza!!!
Items for purchase: 1 boboli thin crust pizza shell, 1 box steakums, 1 philly cooking cream (garlic), 1 red pepper, 1 red onion, 1 bag of pizza cheese blend
Total cost: $14 (unless you have the steakums on hand...then it may be cheaper)
Ingredients:
1 pizza shell
1/2 container of philly cooking cream (garlic)
1 red pepper (thin strips)
1/2 red onion (thin strips)
1/2 package of shredded pizza cheese
6-8 steakums (cooked)
Preheat oven to 450 degrees.
Cook up the steakums as directed on the package, break up into small pieces. Set aside on a paper towel to drain grease. In a skillet, a thin coat of olive oil over medium high heat and then add the red onion and red pepper. Sprinkle salt and then cover to cook down. This will take about 10-15 minutes.
While the peppers and onions are cooking, place the pizza shell into the oven for about 5 minutes. This will get a nice start to the pizza. After 5 minutes, remove pizza shell. Start to assemble the pizza...spread the cooking cream evenly over the pizza (like sauce). Then begin placing half of the steakum meat evenly around pizza. Once peppers and onions are soft, place over the entire pizza followed by the remaining steakums. Cover with the pizza cheese! Sprinkle italian seasoning, salt, and cracked black pepper over the top of the entire pizza. Place into oven for 20 minutes (but you can check after 15, if crust is browned and the cheese is melted...you are set). Allow to set for 5 minutes and then serve!
Items for purchase: 1 boboli thin crust pizza shell, 1 box steakums, 1 philly cooking cream (garlic), 1 red pepper, 1 red onion, 1 bag of pizza cheese blend
Total cost: $14 (unless you have the steakums on hand...then it may be cheaper)
Ingredients:
1 pizza shell
1/2 container of philly cooking cream (garlic)
1 red pepper (thin strips)
1/2 red onion (thin strips)
1/2 package of shredded pizza cheese
6-8 steakums (cooked)
Preheat oven to 450 degrees.
Cook up the steakums as directed on the package, break up into small pieces. Set aside on a paper towel to drain grease. In a skillet, a thin coat of olive oil over medium high heat and then add the red onion and red pepper. Sprinkle salt and then cover to cook down. This will take about 10-15 minutes.
While the peppers and onions are cooking, place the pizza shell into the oven for about 5 minutes. This will get a nice start to the pizza. After 5 minutes, remove pizza shell. Start to assemble the pizza...spread the cooking cream evenly over the pizza (like sauce). Then begin placing half of the steakum meat evenly around pizza. Once peppers and onions are soft, place over the entire pizza followed by the remaining steakums. Cover with the pizza cheese! Sprinkle italian seasoning, salt, and cracked black pepper over the top of the entire pizza. Place into oven for 20 minutes (but you can check after 15, if crust is browned and the cheese is melted...you are set). Allow to set for 5 minutes and then serve!
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