Saturday, March 25, 2017

Oven taters beans and chicken...SUPER easy!


I have been in an experimental cooking 
mood, and I saw an oven meal on Facebook 
I adapted it to what I had handy and the 
flavors I know we like.
It turned out to be super easy and was
a really delicious supper!

There is not alot of foods that can beat 
a good ole' fried tater.  
This oven method turned out some
yummy potatoes that were as
good as fried.

Oven Taters Beans and Chicken

5-6 medium red potatoes washed
one medium sweet onion
bag of frozen green beans
1 pkg chicken breasts
soy sauce 
olive oil
butter
Greek seasoning
garlic powder

Preheat oven to 400 degrees.  Place chicken breasts in a bowl or large Ziploc bag and add several dashes of soy sauce to coat them. Put the chicken back into the fridge to marinate. Cut the potatoes and onions into chunks. Place them on a large baking sheet and sprinkle with olive oil and toss to coat.  Bake at 400 for about 20 minutes.


While potatoes are baking, cook the green beans for about 3 minutes in a little water just to get them unfrozen. Drain them well with a colander and try to press most of the moisture out of them.  Remove the potatoes from the oven and sprinkle the green beans on top. To the veggies, add some Greek seasoning, garlic powder, and a couple of dashes of soy sauce (not too much soy, it is very salty and the green beans will soak it up).  Toss or stir them lightly to coat.
Lay the chicken breasts on top of the veggies and sprinkle them with Greek seasoning and garlic powder.  Turn the oven down to 375 degrees and bake the whole pan for about 35-50 minutes or until the chicken is done and the taters are tender. I slightly stirred the veggies half way through.  Also about 10 minutes before they were done, I put a little butter on top of each chicken breast so it would be super moist.  



Get cooking! :)




Wednesday, March 22, 2017

Cabbage and not your ordinary meatballs


It is strange sometimes how food
enters my brain.  I may start in the morning
trying to figure out what I want for
supper and sometimes I have no
clue even at the end of the day.  

Yesterday I started out craving something
like spaghetti and meatballs, but I was trying to
figure out how to make it more healthy.
Not that spaghetti is terrible, but the
noodles alone are pretty rich in calories.

Then I remembered I had a head of cabbage
in the fridge that needed to be used.
So cabbage and meatballs it became...

But these are no ordinary meatballs...
We processed our own deer burger back in 
the fall, and I added canned jalapenos, 
diced garlic, bacon and 
Greek seasoning to the meat 
while grinding it.  Therefore, while
sitting in the freezer, all those flavors melded
together and made some yummy meatballs.

I am sure you could buy some ground 
chuck and add similar 
ingredients one day, then let it sit in the
refrigerator until the next day to incorporate
the flavors into the meat. 

Cabbage and meatballs

1 small head of cabbage, chopped roughly
1 small onion diced
1 cup water
1 1/2 pounds ground meat (mine was deer)
1 egg
1 cup Italian breadcrumbs
1 can petite diced tomatoes (15oz)
1 can tomato sauce (15oz)
garlic powder
salt 
pepper

In a large deep skillet, add the cabbage, onion, a little salt and pepper and the water, cover with a lid and cook on medium low for about 15 minutes, stirring occasionally.  You can add more water if it gets too dry, but you want most of the water to cook out.  While the cabbage is cooking, mix the egg, meat and breadcrumbs together with some garlic powder, salt and pepper and form it into balls about the size of golf balls.  



Place the meatballs on top of the cooked cabbage.


Then pour the tomatoes and sauce over the top...


Put the lid back on and cook on low for about an hour or until the meatballs are done, stirring about 2-3 times and making sure there is enough liquid.  You can add more tomato sauce to make it more of a soup if you would like.  


It is not the prettiest thing, but I added a little
shredded sharp cheddar on top, and it was
yummy!






Enjoy everyday! :)







Friday, March 17, 2017

Asparagus quiche...or your favorite other veggie


When I try to think of what is for supper,
sometimes I can just look through 
pictures and something will catch my eye.
I was looking through pictures on Google 
yesterday trying to decide what I was craving
and playing Word with Friends on the computer
with my sister.  
She said that the night before they made 
a quiche for supper and Bingo! I had
my supper idea.

I knew I had a bunch of asparagus in
the fridge that needed to be eaten, and 
asparagus was meant for a quiche.  It must be
the harvest time for asparagus somewhere 
because it is as cheap as you will ever see 
it in the store, and it is fresh and beautiful, 
so I have been buying alot lately.

I wanted to write this recipe down because it
turned out pretty good, and it is so much
easier to just look back at my blog. :)

Basic Quiche 
(add your favorite veggie)

2 T butter
6 eggs
1/3 cup milk or whipping cream
1/2 finely diced onion
1 1/2 cup grated sharp cheddar cheese
1 bunch of asparagus (or other veggie) chopped into about 1" pieces 
seasoned salt and pepper 

Preheat oven to 350 degrees.  Melt the 2 tablespoons of butter in a cast iron skillet.  I also sprayed the edges with nonstick cooking spray. Whisk the eggs and milk very well in a large bowl.  Add the onion, cheese, salt and pepper and stir well.  Pour into the skillet and bake for 10 minutes in the preheated oven.  After 10 minutes, drop your veggies into the egg mixture which will be starting to set around the edges.  Bake for approximately 20-25 more minutes or until set.  

I am planning on trying this with broccoli next time.  I will use the frozen kind in the microwavable bag and drain it very well and 
drop it in just like the asparagus.  I think it will
be awesome. 

Love what you eat and eat what you love! :)

Tuesday, September 20, 2016

Fresh salmon burgers! Soooo good!


This is one of those recipes that
I made years ago then forgot
how much I liked it.

I love salmon and have tried
it in many ways.  This burger
is the bomb and in my opinion...
better than a cheeseburger. :)

I regret that I didn't get a photo 
of my salmon burger.  
 I was a little too hungry, and it 
looked just a little too tasty to wait 
for a photo.
But I will try to get one next time!

Fresh salmon burgers

2 nice size salmon filets
1 egg
1/4 cup panko crumbs
1/4 cup Italian bread crumbs
3-4 tablespoons of soy sauce
2-3 large dashes of Cavendar's Greek seasoning

Chop the salmon filets with a large knife until  very finely diced.  Add the egg, crumbs, soy and seasoning to the salmon in a bowl and mix well.  If you have time, it is best to let the mixture sit in the refrigerator for about an hour to firm up some.  Add enough oil to a large skillet to cover the bottom of it well and heat over medium to about 350 degrees.  While it is coming to temp, form one of the patties and gently place it in the oil.  Mine made 4 large patties.  I just made them about the size of a hamburger bun.  They will not shrink very much at all.  Cook about 3 minutes per side.  You want them to brown nicely but not burn.   

We topped these with cheese, lettuce and tomato.  Then he put mayo on his and I put avocado and mustard on mine.  You pretty much can top it how you normally eat your burger.  We LOVED these.  
I will most definitely be making them again soon!

Love what you eat and eat what you love! :)

Friday, July 22, 2016

Layered taco casserole


Hello people! 
(or possible just person that reads my stuff)
Ha!  
But it is so useful for me to look 
back on for 
my recipes, so it is all good. :)
Oh my, I have been so lazy about
posting to my blog.  It's not that I 
haven't been cooking.  
I cook 5-6 days a week.  
It has been the fact that it hasn't
been very interesting stuff, well and yes, 
I have been blog lazy.

My cooking 
has been stuff like BLT's 
 and grilled zucchini.  
Things from the garden.
I did grow and put up more
 cucumbers than
I ever have.  
I canned 15 quart jars of
garlic dill slices, and they are yummy, 
and they will definitely keep the vampires
away.  :/


But last night, I made a taco casserole
that I wanted to write down so that 
I would remember it.  I am always looking
for a way to make tacos that is in one 
container.  It is kind of a pain to roll each
taco individually because they tend to get
cold while you are making the next ones.
So I looked at some recipes and
came up with this concoction.

Layered taco casserole

small pkg of lean ground beef
1/2 large onion diced
1 pkg taco seasoning
1/2 cup water
1 can black beans(rinsed and drained)
1/2 jar of salsa
4 flour taco shells
1 pkg Montery jack or your fave taco cheese
1 large tomato diced

sour cream and Doritos for topping


Preheat oven to 350 degrees.
Brown ground beef and onion in a large skillet.  Add taco seasoning, water and beans and cook until thickened about 5-6 minutes on medium.  Preferably use a round, deep casserole type dish for the casserole.  Spray the bottom with non stick spray and place one shell in the bottom.  Top with a layer of 1/3 the ground beef mixture, then a layer of 1/2 the cheese, another shell and another layer of 1/3 of the beef.  Bake for 10 minutes uncovered.  Take out of the oven and top with another shell, then add the salsa and top with another shell.  Top this with the rest of the beef and then add the rest of the cheese and the tomatoes kind of together so they mix.  Bake for another 20 minutes.  Let it rest for at least 10-15 minutes so it will hold together better.  Slice into portions and top with sour cream and crushed Doritos if you like some crunch.

Love what you eat and eat what you love!

Tuesday, April 12, 2016

Experiment gone well...Crescent calzone thing :)


One day when I was at Foodrite I saw these
magical sheets of dough called...Crescent 
Seamless Dough from Pillsbury.  

I immediately thought of using it as a pizza 
crust, so I grabbed a couple of them and
some spaghetti sauce.

This is the 2nd time I have made it, and it 
is pretty good to be so simple.  It is like a 
sheet pan full of calzone.

I am going to make it with some different 
stuffings next time like onion...browned hamburger meat...ham...peppers...
who knows what else would be good,
but my first two attempts were 
strictly pepperoni and lots of
cheese.  And I loved it!  And my man said
that I did alright for a white girl...which is
his way of saying it was good too. 
Which I love. :)

Crescent Calzone

2 tubes of Pillsbury seamless crescent dough
8oz  shredded mozzarella 
1 jar of marinara or your fave spaghetti sauce
(just about one cup for the calzone,
 the rest is for dipping)
1 small package of pepperonis

Preheat oven to 375 degrees.  Lay one
of the crescent sheets out on a large cookie sheet.  
Spread it onto pan lightly, but don't roll it or press it too much.  Spread a good layer of spaghetti sauce on top of the dough.  Cover the sauce with the pepperonis.  Top with all the cheese.  Take the 
other sheet of dough out of the tube and gently
hold it in the air and let it try to stretch out some, then lay it on top of the cheese and pinch the edges all the way around.  Put it in the oven on the top rack and cook for 12-17 minutes.  Mine pretty much takes 15 minutes but you don't want the bottom to get too done, so you may want to check it at 12.  Cut into pieces and dip into the rest of the sauce.



Love what you eat and eat what you love! :)

Thursday, December 31, 2015

Change your life spaghetti

This recipe that I found and 
adapted has seriously changed the way
I will make spaghetti forever! 

(I have to apologize for no picture..I was hungry)

I actually remember the first time 
I helped make spaghetti.  My sister
and her family was living
in Louisiana, and I went to visit them.
It was there that she taught me to 
always be sure to boil the water before 
you add the noodles or they will
make one big sticky mess.
If I am not mistaken, I think the story 
was that she learned this the
 hard way by having a bad noodle 
experience.  I believe she
may have even been cooking for
her new mother-in-law at the time 
of the noodle disaster.  

But after boiling my noodles all these years,
I have finally found a better way!
With this new discovery, you only mess
up ONE dish.  


One pan spaghetti

1 lb lean hamburger meat
2 cups hot water
1 bullion cube
8 oz spaghetti noodles
1 jar Ragu 
2 cups mozzarella
1/2 cup Parmesan

Dissolve the bullion cube in the hot water and set aside.  In a deep skillet, brown hamburger meat until no longer pink.  If your meat is lean enough, there is no need to drain the grease. If you have alot of grease, you may want to drain it.  I didn't have to drain any.  Add water and bullion to the skillet and bring to a low boil.  Break noodles into 3 sections and add to the pan.  Stir often so they don't stick together and cook about 5-6 minutes.  They should be getting pretty soft.  Add the spaghetti sauce and stir well.  Cover and cook for another 5-6 minutes on a low boil but stir occasionally.  Just make sure not to let it burn or stick to the bottom.  Try a noodle and make sure it is cooked well.  Turn off the heat and add the cheeses.  Do not stir but put lid back on and let the cheeses melt.  Serve with garlic bread or rolls.

Love what you eat and eat what you love! :)