Yep, I know it's Wednesday. but I've been finding that it is helpful to look back at past menu plans to draw ideas for new ones, so I'll add this one to the pot.
I fired up the grill last night and grilled 2 steaks, 5 pork chops, 1 chicken breast, and four huge smoked sausages. From that, we'll have meals for most of the week.
Monday
Pasta salad with grilled chicken and LOTS of veggies
Tuesday
Grilled Pork chops finished with Greek-style sauce
Roasted Potatoes with golden garlic chips (also finished with Greek sauce)
Butter-braised fresh green beans
Greek sauce: 1 1/2 Tbsp lemon juice, 2 Tbsp. melted butter, 3 Tbsp olive oil, 1 Tbsp dried oregano, 1 tsp. garlic powder OR 1 clove garlic, grated, kosher salt and pepper to taste.
Whisk together the lemon juice, butter, oregano, and garlic powder. Drizzle in olive oil while whisking briskly. Season with salt and pepper to taste. Drizzle over finished pork chops or roasted potatoes. MMMMM!
Wednesday
Pan-fried homemade egg rolls
Maple-sesame bacon fried rice
Thursday
Naan sandwiches (filling to be determined--maybe thinly sliced steak that I grilled last night, with onions, mozzarella cheese and peppers for me; sliced chicken, spinach, cheese, and tomatoes for the kids; sliced steak, cheese, spinach and spicy mayo for hubs)
Corn on the Cob
Friday
Grilled Smoked Sausage
Sauteed Vidalia Onions
Potato Salad
Saturday
Leftovers
Sunday
Takeout or leftovers (if we still have some)
MONDAY! Memorial Day!
Brats?
Baked Beans?
Corn on the cob?
Oven Fries or Potato Packets?
Showing posts with label Miscellaneous. Show all posts
Showing posts with label Miscellaneous. Show all posts
Wednesday, May 26, 2010
Monday, April 12, 2010
Salad Dressings
Ah, salad. Growing up, I ate salad with dinner probably three out of five nights of the week. Nowadays, we don't eat salad quite so often (maybe once or twice a week), but we still enjoy it. Especially my husband, who grew up eating salad approximately zero nights of the week. Don't you just feel like it's a good meal if it included some fresh, crunchy veggies? I do. It's also an easy and easy-to-vary side dish. Paired with a lean protein like grilled steak or chicken and topped with homemade croutons, it's also a great main dish.
My favorite salad ingredients are pretty simple--some nice greens, spinach, a sprinkling of yummy cheese like parmesan or feta, fresh veggies like sprouts, cucumbers, peppers, tomatoes, carrots, corn, and green beans, other goodies like sliced strawberries, toasted almonds, homemade croutons and what-have-you...the variations are limitless. And while I know a couple people who eat their salads plain and eschew all types of salad dressing (weirdos), I prefer my salads dressed with a tasty dressing that complements the ingredients. There are dozens of varieties of dressing in my grocery store, and I imagine we're tried a dozen or so.
For years, I thought I was really something special for making Good Season Italian dressing from a packet--to me this seemed healthier and homemade than bottled dressing. I made a homemade raspberry vinaigrette once for my sister-in-law's birthday, and really enjoyed it, but it didn't occur to me that homemade dressing was something I could do all the time. Then, after I had knee surgery a year or so ago, a kind lady from church brought by a scrumptious meal. It was a standard-but-delicious pot roast, some rolls, and the fixings for a beautiful salad: field greens, walnuts, sliced berries, broccoli florets, and a homemade poppyseed dressing. I still thought the salad would be better with some bottled dressing, but wanted to give her an honest thank-you-for-everything, so I decided to try the dressing.
It was amazing. It was perfectly sweet and sour, slightly tangy, with a pleasant nutty crunch from the poppyseeds...a revelation. And while this woman has quite a reputation as a great cook, I fancy myself handy in the kitchen, too, and set about figuring out the dressing's ingredients. Once that was tackled, I went back to the raspberry vinaigrette. And I remembered that I had also made homemade Ranch dressing the summer before. And Greek dressing for a salad I took to a potluck once. And the Asian-Sesame-ginger dressing I'd made for a really scrumptious noodle salad. And I had made good Seasons Italian from a packet--I figured there must be a copycat recipe online to make my own at home. As the pieces fell together, I realized that all of my favorite dressings I had, at one point or another, made fresh at home. And if I had done it before, I figured there was no reason I couldn't continue doing so--most of the dressings are made up of things I always have on hand, sparing me not only the expense of bottled dressing, but also the preservatives and chemicals in the shelf-stable varieties as well.
So here are a few of my favorite recipes for salad dressings. Give 'em a try! You'll feel so proud of yourself and will have a great, truly fresh salad to boot. They keep in the fridge for a while--but don't expect them to last long--you'll eat them up before they go bad. These recipes also make less than you'll find in a store-bought bottle, so you'll use them faster.
Poppyseed Dressing
1/2 c. mayo
2-3 Tbsp. sour cream
1/4 c. sugar
1/4 c. apple cider vinegar
1-2 tsp. poppyseeds
pinch salt, freshly ground pepper to taste
milk
Whisk all ingredients except milk together, then add milk until dressing is desired consistency. Store in airtight bottle in fridge. Keeps for a week or more.
"Good Seasons"-type Italian dressing
For Mix:
2 Tbsp. dried oregano
1 Tbsp. salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. white sugar
1 tsp. black pepper
1/2 tsp. thyme
1 tsp. dried basil
1 T. dried parsley
1/2 tsp. celery salt
Combine mix ingredients well and store in a baggie or other airtight container in the cupboard. For each recipe of dressing, shake together 2 Tbsp. of the mix, 2 Tbsp. of water, and 1/4 c. apple cider vinegar until well combined. Add 2/3 c. oil and 1 tsp. dijon mustard (helps emulsify the dressing) and shake, shake, shake. Shake immediately before using.
Raspberry Vinaigrette
1 10 oz. jar seedless raspberry preserves
1 c. apple cider vinegar
1 tsp. dijon mustard
1/2 c. olive oil
salt and pepper to taste
Remove lid from preserves and melt slightly in the microwave, just so it's a bit more liquid-y. Whisk the preserves, mustard and vinegar together, then whisk briskly while drizzling in the olive oil. Add salt and pepper to taste.
Note: when you store this one in the fridge, the olive oil will solidify. I just microwave it for 15 seconds or so before using, or sit it on the counter for about 20 minutes to bring it to room temp.
ALSO, I usually make a half amount. This one is especially good on a salad with spinach, strawberries, toasted almonds, and feta.
Ranch Dressing
1 c. mayonnaise
1/2 c. sour cream or buttermilk (use sour cream to make a veggie dip, buttermilk to make a thin dressing, or use half of each to make a thick dressing, like I do)
1 clove of garlic, minced, or 1/4 tsp. garlic powder
1/8 tsp. EACH salt and pepper
2-3 Tbsp. herbs of your choice
(I personally think dill is ESSENTIAL, along with thyme, onion powder, and oregano. I have also used chopped chives and finely chopped basil and enjoy those, too. When it's summer and I have these herbs fresh, I use them. But the dressing doesn't keep as long with fresh herbs as with dried. also keep in mind that fresh herbs aren't as potent, so you'll need more)
Mix everything together (I usually reserve some of the milk so it isn't too thin, then add it just until the dressing is how we like it), and let it sit in the fridge for an hour or so to let the flavors really come together. Made with fresh herbs, this keeps for about 4 days. Made with dried, it will keep for a week or more!
My favorite salad ingredients are pretty simple--some nice greens, spinach, a sprinkling of yummy cheese like parmesan or feta, fresh veggies like sprouts, cucumbers, peppers, tomatoes, carrots, corn, and green beans, other goodies like sliced strawberries, toasted almonds, homemade croutons and what-have-you...the variations are limitless. And while I know a couple people who eat their salads plain and eschew all types of salad dressing (weirdos), I prefer my salads dressed with a tasty dressing that complements the ingredients. There are dozens of varieties of dressing in my grocery store, and I imagine we're tried a dozen or so.
For years, I thought I was really something special for making Good Season Italian dressing from a packet--to me this seemed healthier and homemade than bottled dressing. I made a homemade raspberry vinaigrette once for my sister-in-law's birthday, and really enjoyed it, but it didn't occur to me that homemade dressing was something I could do all the time. Then, after I had knee surgery a year or so ago, a kind lady from church brought by a scrumptious meal. It was a standard-but-delicious pot roast, some rolls, and the fixings for a beautiful salad: field greens, walnuts, sliced berries, broccoli florets, and a homemade poppyseed dressing. I still thought the salad would be better with some bottled dressing, but wanted to give her an honest thank-you-for-everything, so I decided to try the dressing.
It was amazing. It was perfectly sweet and sour, slightly tangy, with a pleasant nutty crunch from the poppyseeds...a revelation. And while this woman has quite a reputation as a great cook, I fancy myself handy in the kitchen, too, and set about figuring out the dressing's ingredients. Once that was tackled, I went back to the raspberry vinaigrette. And I remembered that I had also made homemade Ranch dressing the summer before. And Greek dressing for a salad I took to a potluck once. And the Asian-Sesame-ginger dressing I'd made for a really scrumptious noodle salad. And I had made good Seasons Italian from a packet--I figured there must be a copycat recipe online to make my own at home. As the pieces fell together, I realized that all of my favorite dressings I had, at one point or another, made fresh at home. And if I had done it before, I figured there was no reason I couldn't continue doing so--most of the dressings are made up of things I always have on hand, sparing me not only the expense of bottled dressing, but also the preservatives and chemicals in the shelf-stable varieties as well.
So here are a few of my favorite recipes for salad dressings. Give 'em a try! You'll feel so proud of yourself and will have a great, truly fresh salad to boot. They keep in the fridge for a while--but don't expect them to last long--you'll eat them up before they go bad. These recipes also make less than you'll find in a store-bought bottle, so you'll use them faster.
Poppyseed Dressing
1/2 c. mayo
2-3 Tbsp. sour cream
1/4 c. sugar
1/4 c. apple cider vinegar
1-2 tsp. poppyseeds
pinch salt, freshly ground pepper to taste
milk
Whisk all ingredients except milk together, then add milk until dressing is desired consistency. Store in airtight bottle in fridge. Keeps for a week or more.
"Good Seasons"-type Italian dressing
For Mix:
2 Tbsp. dried oregano
1 Tbsp. salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. white sugar
1 tsp. black pepper
1/2 tsp. thyme
1 tsp. dried basil
1 T. dried parsley
1/2 tsp. celery salt
Combine mix ingredients well and store in a baggie or other airtight container in the cupboard. For each recipe of dressing, shake together 2 Tbsp. of the mix, 2 Tbsp. of water, and 1/4 c. apple cider vinegar until well combined. Add 2/3 c. oil and 1 tsp. dijon mustard (helps emulsify the dressing) and shake, shake, shake. Shake immediately before using.
Raspberry Vinaigrette
1 10 oz. jar seedless raspberry preserves
1 c. apple cider vinegar
1 tsp. dijon mustard
1/2 c. olive oil
salt and pepper to taste
Remove lid from preserves and melt slightly in the microwave, just so it's a bit more liquid-y. Whisk the preserves, mustard and vinegar together, then whisk briskly while drizzling in the olive oil. Add salt and pepper to taste.
Note: when you store this one in the fridge, the olive oil will solidify. I just microwave it for 15 seconds or so before using, or sit it on the counter for about 20 minutes to bring it to room temp.
ALSO, I usually make a half amount. This one is especially good on a salad with spinach, strawberries, toasted almonds, and feta.
Ranch Dressing
1 c. mayonnaise
1/2 c. sour cream or buttermilk (use sour cream to make a veggie dip, buttermilk to make a thin dressing, or use half of each to make a thick dressing, like I do)
1 clove of garlic, minced, or 1/4 tsp. garlic powder
1/8 tsp. EACH salt and pepper
2-3 Tbsp. herbs of your choice
(I personally think dill is ESSENTIAL, along with thyme, onion powder, and oregano. I have also used chopped chives and finely chopped basil and enjoy those, too. When it's summer and I have these herbs fresh, I use them. But the dressing doesn't keep as long with fresh herbs as with dried. also keep in mind that fresh herbs aren't as potent, so you'll need more)
Mix everything together (I usually reserve some of the milk so it isn't too thin, then add it just until the dressing is how we like it), and let it sit in the fridge for an hour or so to let the flavors really come together. Made with fresh herbs, this keeps for about 4 days. Made with dried, it will keep for a week or more!
Friday, July 10, 2009
Homemade Ranch Dressing
It really never occurred to me to make my own Ranch dressing until I saw PW do it on her site. It was last summer, and I was chained to the couch by kidney stone/stent pain and my midwife-recommended bed rest. There was no way I was trying it then.
By the time I was up to trying it, many of our herbs had gone to seed, and there was no way on this earth I was going to shell out grocery store bucks to buy fresh herbs to make this dressing that my children love, especially when they like the cheapo not-even-Hidden-Valley variety just fine.
But it's a year later, my garden has herbs to spare, and fresh Ranch sounds so much better than something that was once shelf-stable. I didn't look at her recipe when I made this today, so my ratios and method ended up a bit different, but the result was still fantastic. If you've got herbs growing in your garden, this is a delicious way to use them!
Homemade Ranch Dressing
1/2 c. mayonnaise (NOT salad dressing/Miracle Whip)
1/2 c. sour cream
3 Tbsp. milk
1 tsp. lemon juice
1 clove of garlic, minced, grated, or pressed (I used the minced stuff in a jar)
salt and pepper to taste
3 Tbsp. chopped fresh herbs of your choosing (but I used, and highly recommend, basil, thyme, dill, cilantro, and chives. I ESPECIALLY recommend the dill.)
Whisk together the mayo and sour cream, add the lemon juice, then add milk gradually, until the dressing is your desired consistency. Keep in mind that when it's chilled, it will thicken up a bit, too. Then add the garlic, salt and pepper, and herbs. You can taste it now if you'd like, but the flavors will be much better when the dressing has been allowed to chill for an hour or so.
Makes about 1 1/4 cup of dressing, and will keep for about 3 days, if it lasts that long.
You can also omit the milk, up the sour cream, and call it "dip" instead.
By the time I was up to trying it, many of our herbs had gone to seed, and there was no way on this earth I was going to shell out grocery store bucks to buy fresh herbs to make this dressing that my children love, especially when they like the cheapo not-even-Hidden-Valley variety just fine.
But it's a year later, my garden has herbs to spare, and fresh Ranch sounds so much better than something that was once shelf-stable. I didn't look at her recipe when I made this today, so my ratios and method ended up a bit different, but the result was still fantastic. If you've got herbs growing in your garden, this is a delicious way to use them!
Homemade Ranch Dressing
1/2 c. mayonnaise (NOT salad dressing/Miracle Whip)
1/2 c. sour cream
3 Tbsp. milk
1 tsp. lemon juice
1 clove of garlic, minced, grated, or pressed (I used the minced stuff in a jar)
salt and pepper to taste
3 Tbsp. chopped fresh herbs of your choosing (but I used, and highly recommend, basil, thyme, dill, cilantro, and chives. I ESPECIALLY recommend the dill.)
Whisk together the mayo and sour cream, add the lemon juice, then add milk gradually, until the dressing is your desired consistency. Keep in mind that when it's chilled, it will thicken up a bit, too. Then add the garlic, salt and pepper, and herbs. You can taste it now if you'd like, but the flavors will be much better when the dressing has been allowed to chill for an hour or so.
Makes about 1 1/4 cup of dressing, and will keep for about 3 days, if it lasts that long.
You can also omit the milk, up the sour cream, and call it "dip" instead.
Friday, August 1, 2008
Pesto
Yet another entry from the "I Thought It Would Be Gross" files. I first had pesto on a sandwich called St. Basil's Delight at a cute little restaurant in Grand Rapids called The Brittany Cafe. Just down a block or two from my place of employment, "The Brit" was a frequent lunch destination for us. We had plenty of opportunity to try menu items, and I personally wouldn't have ordered this one on my own, but my colleague and roommate, Beth, ordered the St. Basil and let me try a bite. I believe I said something along the lines of, "Basil, where have you been all my life?" or "Humminahumminahummina."
Armed with the knowledge that I liked pesto, I felt confident ordering a pesto dish at another Grand Rapids restaurant, this time the Bistro Bella Vita. Bistro Bella Vita is a little swankier than The Brit, so the fact that the pesto/pasta dish was the cheapest thing on the menu also influenced my decision to order. Thankfully, this combination of roasted chicken, bow tie pasta, toasted pine nuts, and a pesto cream sauce was magically delicious. At that point, having tried pesto in a sandwich and on pasta, and having liked it quite well in both instances, I added pesto to the list of Things I Like to Eat, and began seeking it out.
It was only natural, then, that I would want to try to make my own pesto. This summer, with our garden full to bursting with basil, seemed the perfect time to try it. I used this recipe, and it did not disappoint--I've eaten pesto on various foodstuffs three times in the past week. And with the stockpile of pesto I've already frozen using this recipe, I plan to keep on enjoying it for a long time.
Pesto
1 garlic clove
1/4 c. pine nuts or walnuts, toasted in a dry skillet
1/2 c. grated parmesan cheese
2 c. basil leaves
kosher salt and pepper to taste
1/4-1/3 c. olive oil
In the bowl of a food processor, whirl the garlic clove (sometimes I use more cloves if they're small), nuts, cheese, and basil together until it forms a stiff paste. Then, with the blade running, drizzle in the olive oil until it forms a slightly less-thick paste.
Pesto is great on a sandwich or pizza. To use it with pasta, combine it with about 1/2 c. of the pasta cooking water to thin it out a bit, then toss it with the pasta, and serve.
Yum! Give it a try!
Armed with the knowledge that I liked pesto, I felt confident ordering a pesto dish at another Grand Rapids restaurant, this time the Bistro Bella Vita. Bistro Bella Vita is a little swankier than The Brit, so the fact that the pesto/pasta dish was the cheapest thing on the menu also influenced my decision to order. Thankfully, this combination of roasted chicken, bow tie pasta, toasted pine nuts, and a pesto cream sauce was magically delicious. At that point, having tried pesto in a sandwich and on pasta, and having liked it quite well in both instances, I added pesto to the list of Things I Like to Eat, and began seeking it out.
It was only natural, then, that I would want to try to make my own pesto. This summer, with our garden full to bursting with basil, seemed the perfect time to try it. I used this recipe, and it did not disappoint--I've eaten pesto on various foodstuffs three times in the past week. And with the stockpile of pesto I've already frozen using this recipe, I plan to keep on enjoying it for a long time.
Pesto
1 garlic clove
1/4 c. pine nuts or walnuts, toasted in a dry skillet
1/2 c. grated parmesan cheese
2 c. basil leaves
kosher salt and pepper to taste
1/4-1/3 c. olive oil
In the bowl of a food processor, whirl the garlic clove (sometimes I use more cloves if they're small), nuts, cheese, and basil together until it forms a stiff paste. Then, with the blade running, drizzle in the olive oil until it forms a slightly less-thick paste.
Pesto is great on a sandwich or pizza. To use it with pasta, combine it with about 1/2 c. of the pasta cooking water to thin it out a bit, then toss it with the pasta, and serve.
Yum! Give it a try!
Monday, February 4, 2008
Salsa 101
I mentioned in last week's Menu Plan post that I was making fresh salsa to take to the Super Bowl festivities. Well, it was very well received. I think that fresh, homemade salsa is something many people don't ever think of attempting to make--and they have no idea what they're missing out on. It's so easy, so fresh and bright, and has nothing to do with anything you'd ever find on a shelf in a bottle. It's best when all of the fresh ingredients are in season, but even in the dead of winter, it's still better than bottled stuff. I know this because early in my pregnancy, I had a fierce craving for fresh salsa, made the recipe, and ate it all myself without even looking back. Give it a try!! (not the eating it all yourself thing--I don't necessarily recommend that.)
Salsa 101
5-6 ripe plum tomatoes, cored and diced
1/2 of 1 large red onion, diced finely
3 jalapeños, seeded and diced finely
fistful of fresh cilantro, chopped
juice of 1/2 lime
ground sea salt to taste
I feel I may have already said too much with the instructions in the ingredients list, because there's little left to say. Simply chop up the tomatoes, onion, jalapeños and cilantro as instructed, toss together in a large bowl, squeeze the lime over top, and stir. Sprinkle with salt and taste test it with a few chips to make sure you've got the salt just right.
And that's about it.
Fresh salsa doesn't keep long--plan to use it that same day, or the day after, at the latest. And jalapeños very in heat somewhat, so start out with 1 1/2-2 jalapeños, taste, and then decide if you want more heat. And if you really want to knock up the heat a bit, leave the seeds in the jalapeños, because that's where a lot of the heat resides.
Go forth and conquer!
Salsa 101
5-6 ripe plum tomatoes, cored and diced
1/2 of 1 large red onion, diced finely
3 jalapeños, seeded and diced finely
fistful of fresh cilantro, chopped
juice of 1/2 lime
ground sea salt to taste
I feel I may have already said too much with the instructions in the ingredients list, because there's little left to say. Simply chop up the tomatoes, onion, jalapeños and cilantro as instructed, toss together in a large bowl, squeeze the lime over top, and stir. Sprinkle with salt and taste test it with a few chips to make sure you've got the salt just right.
And that's about it.
Fresh salsa doesn't keep long--plan to use it that same day, or the day after, at the latest. And jalapeños very in heat somewhat, so start out with 1 1/2-2 jalapeños, taste, and then decide if you want more heat. And if you really want to knock up the heat a bit, leave the seeds in the jalapeños, because that's where a lot of the heat resides.
Go forth and conquer!
Saturday, February 2, 2008
BBQ Cola Smokies
Yay, April! As the first (and only) to respond, you have earned yourself a prize! Email me with your mailing address, and I'll get it out to you right away!
Okay, so April suggested I post the recipe for BBQ Cola Smokies, which I'll be making for Super Bowl Sunday. I first came upon this recipe when looking for family-friendly appetizers to serve at Judah's First Birthday party. The original recipe was actually for BBQ Cola meatballs, and included a recipe for those as well. Opting for ease, I used pre-made frozen meatballs instead. Let me tell you--these little babies, which simmered away unattended all morning in the crock pot, were by far the biggest hit of the party. People were practically drinking the sauce on its own.
Of course, tomorrow's appetizer will be a bit different; I'll be using Hillshire Farms Li'l Smokies, because they were BOGO this week at the grocery store. And I am out of regular cola, so I'll be using cherry cola instead. I'm sure they'll still turn out to be yummy. Even so, here's the original recipe for you, including the from-scratch meatballs.
BBQ Cola Meatballs
adapted from allrecipes.com
Meatballs
1 1/2 lbs. ground beef
1 1/4 c. dry bread crumbs
1 egg, lightly beaten
3 Tbsp. grated onion
1 (1 oz.) pkg. dry Ranch dressing mix
Sauce
1/2 c. chopped onion
1 Tbsp. butter
1 cup ketchup
2 Tbsp. apple cider vinegar
3/4 cup cola
1 tsp. seasoning salt (such as Lawry's)
1/2 tsp. ground black pepper
1 Tbsp. Worcestershire sauce
Preheat the oven to 375 degrees. Mix together the ground beef, bread crumbs, egg, grated onion, and ranch dressing mix. Shape into 1-in. meatballs, and place on a pan with sides. Bake for 30 minutes, turning halfway through.
In the meantime, prepare the sauce: saute the onion in the butter until translucent. In the bowl of a slow cooker, combine the ketchup, vinegar, cola, seasoning salt, pepper, and Worcestershire sauce. Add the onions, and stir to combine.
Add meatballs to sauce, stirring gently to coat all of the meatballs. Cover and cook on Low for 3 hours. Remove the lid, and allow to cook for a while longer (30 min-however long you'll be serving them) so the sauce can thicken a bit.
Okay, so April suggested I post the recipe for BBQ Cola Smokies, which I'll be making for Super Bowl Sunday. I first came upon this recipe when looking for family-friendly appetizers to serve at Judah's First Birthday party. The original recipe was actually for BBQ Cola meatballs, and included a recipe for those as well. Opting for ease, I used pre-made frozen meatballs instead. Let me tell you--these little babies, which simmered away unattended all morning in the crock pot, were by far the biggest hit of the party. People were practically drinking the sauce on its own.
Of course, tomorrow's appetizer will be a bit different; I'll be using Hillshire Farms Li'l Smokies, because they were BOGO this week at the grocery store. And I am out of regular cola, so I'll be using cherry cola instead. I'm sure they'll still turn out to be yummy. Even so, here's the original recipe for you, including the from-scratch meatballs.
BBQ Cola Meatballs
adapted from allrecipes.com
Meatballs
1 1/2 lbs. ground beef
1 1/4 c. dry bread crumbs
1 egg, lightly beaten
3 Tbsp. grated onion
1 (1 oz.) pkg. dry Ranch dressing mix
Sauce
1/2 c. chopped onion
1 Tbsp. butter
1 cup ketchup
2 Tbsp. apple cider vinegar
3/4 cup cola
1 tsp. seasoning salt (such as Lawry's)
1/2 tsp. ground black pepper
1 Tbsp. Worcestershire sauce
Preheat the oven to 375 degrees. Mix together the ground beef, bread crumbs, egg, grated onion, and ranch dressing mix. Shape into 1-in. meatballs, and place on a pan with sides. Bake for 30 minutes, turning halfway through.
In the meantime, prepare the sauce: saute the onion in the butter until translucent. In the bowl of a slow cooker, combine the ketchup, vinegar, cola, seasoning salt, pepper, and Worcestershire sauce. Add the onions, and stir to combine.
Add meatballs to sauce, stirring gently to coat all of the meatballs. Cover and cook on Low for 3 hours. Remove the lid, and allow to cook for a while longer (30 min-however long you'll be serving them) so the sauce can thicken a bit.
Monday, January 14, 2008
Ranch Oyster Crackers
I had the classic City Grandparents/Country Grandparents arrangement growing up. My dad was raised in the city, and visiting his parents meant Pepsi and Pringles and takeout pizza. Visiting my mom's parents out in the country meant corn on the cob fresh from the field, popcorn popped on the stove, and these oyster crackers. At the time, I probably preferred the City Pepsi and Pringles. But now, looking back, I have exceptionally fond memories of the Country fare, especially these crackers, which grandma kept in a huge yellow Tupperware bowl that seemed to have no bottom.
They take about 30 seconds to prepare, and they are delicious--and amazingly addictive! I now bring them to my husband's Family Christmas every year, and they go fast. They've become a family favorite of a whole new family. Give them a try!
Ranch Oyster Crackers
2 (12 oz.) bags oyster crackers
2/3 c. vegetable oil
1 envelope dry Hidden Valley Ranch Dressing Mix
1 tsp. dill
1/2 tsp. garlic powder (NOT garlic salt)
1 tsp. celery seed (optional)
Dump crackers into a gallon Ziploc bag. Pour oil over top, close bag, and shake bag to distribute oil. Open bag, dump in herbs and dressing mix, seal bag, and toss around until all of the crackers are coated.
These are great right away, but even better after the flavors have had a chance to combine. They keep for a super long time in your cupboard, but don't expect them to last that long!
They take about 30 seconds to prepare, and they are delicious--and amazingly addictive! I now bring them to my husband's Family Christmas every year, and they go fast. They've become a family favorite of a whole new family. Give them a try!
Ranch Oyster Crackers
2 (12 oz.) bags oyster crackers
2/3 c. vegetable oil
1 envelope dry Hidden Valley Ranch Dressing Mix
1 tsp. dill
1/2 tsp. garlic powder (NOT garlic salt)
1 tsp. celery seed (optional)
Dump crackers into a gallon Ziploc bag. Pour oil over top, close bag, and shake bag to distribute oil. Open bag, dump in herbs and dressing mix, seal bag, and toss around until all of the crackers are coated.
These are great right away, but even better after the flavors have had a chance to combine. They keep for a super long time in your cupboard, but don't expect them to last that long!
Friday, October 5, 2007
Simple Garlic Croutons
First, an apology: the story accompanying the Baked Potato Soup recipe was terribly long and, I'm afraid, somewhat boring. Hopefully, that won't keep you from trying the recipe--it really is fantastic! In an attempt to redeem myself and keep you as a loyal reader (whoever you are...Mom), I offer this next recipe with a much briefer explanation.
Yesterday, I had scheduled Steakhouse Salad for dinner. Part of the joy of a steakhouse-style salad is the big, fat, garlicky croutons that adorn it. Knowing we don't enjoy boxed croutons (too hard; can't spear with fork), I thought I'd make my own.
I purchased day-old french bread from the grocery store, at a cost of only 77 cents, cubed it, and made a batch of fresh croutons. I ate a few and offered a few to Abe before I left to get my hair cut. When I returned, Abe held out the depleted bag of croutons. "There might be enough left for your salad. Sorry. They were a bit too tasty, and we ate them."
In desperation, I cut up five cheapo hamburger buns, used the same crouton-making method, and thereby supplemented our crouton supply for dinner.
By the end of the evening, we had polished off all but FOUR croutons. Which means that, between the four of us, in the span of three hours, we polished off an entire loaf of french bread and five hamburger buns. And also dinner.
So they're really tasty, and phenomenally easy. Try them! You might never go back to store-bought.
Simple Garlic Croutons
1 french baguette, or bread of your choice, cut into 1-in. cubes
4 Tbsp. butter
2 tsp. bottled minced garlic
1/2 tsp. juice from the bottled minced garlic
Preheat oven to 375 degrees.**
Spread bread cubes onto a large jelly roll pan (cookie sheet with sides). (Line it with parchment paper to facilitate easy cleanup!)
In a small saucepan, melt butter over medium heat. Add garlic and garlic juice, and saute for a minute or two, stirring frequently to keep butter from separating.
Drizzle bread with the butter/garlic mixture, and toss with hands (or spoons, whatever) to make sure all the bread has butter on it.
Bake for about 7 minutes, stir, and bake for another 5-7 minutes, or until the cubes reach your desired level of toastedness.
Enjoy!
Serves as a lovely snack for 2 adults and 2 toddlers, or as croutons (and then some) for a salad for 6.
**My new favorite way to preheat the oven is to crank the broiler to high for a few minutes, then switch the oven over to bake. In my gas oven, this method cuts preheating time in half or less, since the broiler typically heats more or less immediately.
Yesterday, I had scheduled Steakhouse Salad for dinner. Part of the joy of a steakhouse-style salad is the big, fat, garlicky croutons that adorn it. Knowing we don't enjoy boxed croutons (too hard; can't spear with fork), I thought I'd make my own.
I purchased day-old french bread from the grocery store, at a cost of only 77 cents, cubed it, and made a batch of fresh croutons. I ate a few and offered a few to Abe before I left to get my hair cut. When I returned, Abe held out the depleted bag of croutons. "There might be enough left for your salad. Sorry. They were a bit too tasty, and we ate them."
In desperation, I cut up five cheapo hamburger buns, used the same crouton-making method, and thereby supplemented our crouton supply for dinner.
By the end of the evening, we had polished off all but FOUR croutons. Which means that, between the four of us, in the span of three hours, we polished off an entire loaf of french bread and five hamburger buns. And also dinner.
So they're really tasty, and phenomenally easy. Try them! You might never go back to store-bought.
Simple Garlic Croutons
1 french baguette, or bread of your choice, cut into 1-in. cubes
4 Tbsp. butter
2 tsp. bottled minced garlic
1/2 tsp. juice from the bottled minced garlic
Preheat oven to 375 degrees.**
Spread bread cubes onto a large jelly roll pan (cookie sheet with sides). (Line it with parchment paper to facilitate easy cleanup!)
In a small saucepan, melt butter over medium heat. Add garlic and garlic juice, and saute for a minute or two, stirring frequently to keep butter from separating.
Drizzle bread with the butter/garlic mixture, and toss with hands (or spoons, whatever) to make sure all the bread has butter on it.
Bake for about 7 minutes, stir, and bake for another 5-7 minutes, or until the cubes reach your desired level of toastedness.
Enjoy!
Serves as a lovely snack for 2 adults and 2 toddlers, or as croutons (and then some) for a salad for 6.
**My new favorite way to preheat the oven is to crank the broiler to high for a few minutes, then switch the oven over to bake. In my gas oven, this method cuts preheating time in half or less, since the broiler typically heats more or less immediately.
Tuesday, September 18, 2007
Alfredo Sauce
I cannot recall my mother ever serving Alfredo sauce to us when I was a kid. Sad, I know. She probably thought it wasn't healthy enough or something. What a misguided lady. She meant well, though.
When I was in college, different student groups would sponsor "skip-a-meals"--meals where you'd sign your student ID away so that the money that would have been spent on that meal would be donated to a starving child somewhere. I guess the idea was that you'd fast for that meal--and not only would you be giving money towards the cause, you'd be experiencing the hunger these poor children must be feeling. Well, almost everyone would sign their ID away, because who wants to be the only student who was selfish enough to take food from a starving kid's mouth? But almost everyone skipped the fasting part of it and simply went out to eat that night, because college kids are nothing if not sacrificial. And hungry.
So on skip-a-meal evenings, we routinely made the trek to Fazoli's in Marion and feasted on all the free breadsticks they would throw at us. And while I had never had Alfredo sauce before, for some reason, when we were there at Fazoli's, it sounded delicious. The first time, I ordered it with chicken, broccoli, and tomatoes, and it turned out to be so wonderful, it became my standard order.
Years later, I no longer skip meals unless I'm in a coma (which is hardly ever), but I do still enjoy Alfredo sauce. In fact, Fettuccine with Chicken, Broccoli, and Alfredo is a favorite in our house. But my mom was right (I assume--she usually is); Alfredo sauce is not what you'd call healthy. There were years in the 90s when it was referred to as "Heart Attack on a Plate," which is probably not far from the truth.
So when I stumbled upon this recipe from the Kraft Kitchens, I had to give it a try. Fortunately, it turned out to be a very, very tasty way to enjoy Alfredo Sauce with only a fraction of the guilt.
(Or the high price at the grocery store.)
Best of all, it's extraordinarily easy, takes about 5 minutes to make, and requires things you most likely have on hand.
Alfredo Sauce
1 1/4 c. chicken broth (I use Better Than Bouillon, and it's the best--and the most economical)
1/4 c. flour
1/3 c. softened 1/3 fat Neufchatel cheese (in the Cream Cheese section)
3 Tbsp. Parmesan cheese (or more, if you like)
1/4 tsp. nutmeg
1/4 tsp. ground black pepper (I bumped up the amount of pepper because I like my Alfredo peppery, but you can reduce it if you're so inclined)
2 Tbsp. parsley
Whisk together the chicken broth and flour in a medium sauce pan.
Stir in cream cheese, Parmesan, nutmeg, and pepper. Cook over medium heat, stirring with a wire whisk constantly, for 2 minutes, or until mixture boils and thickens.
Add parsley; toss with pasta. Garnish pasta with additional Parmesan and parsley.
Makes 4 servings.
When I was in college, different student groups would sponsor "skip-a-meals"--meals where you'd sign your student ID away so that the money that would have been spent on that meal would be donated to a starving child somewhere. I guess the idea was that you'd fast for that meal--and not only would you be giving money towards the cause, you'd be experiencing the hunger these poor children must be feeling. Well, almost everyone would sign their ID away, because who wants to be the only student who was selfish enough to take food from a starving kid's mouth? But almost everyone skipped the fasting part of it and simply went out to eat that night, because college kids are nothing if not sacrificial. And hungry.
So on skip-a-meal evenings, we routinely made the trek to Fazoli's in Marion and feasted on all the free breadsticks they would throw at us. And while I had never had Alfredo sauce before, for some reason, when we were there at Fazoli's, it sounded delicious. The first time, I ordered it with chicken, broccoli, and tomatoes, and it turned out to be so wonderful, it became my standard order.
Years later, I no longer skip meals unless I'm in a coma (which is hardly ever), but I do still enjoy Alfredo sauce. In fact, Fettuccine with Chicken, Broccoli, and Alfredo is a favorite in our house. But my mom was right (I assume--she usually is); Alfredo sauce is not what you'd call healthy. There were years in the 90s when it was referred to as "Heart Attack on a Plate," which is probably not far from the truth.
So when I stumbled upon this recipe from the Kraft Kitchens, I had to give it a try. Fortunately, it turned out to be a very, very tasty way to enjoy Alfredo Sauce with only a fraction of the guilt.
(Or the high price at the grocery store.)
Best of all, it's extraordinarily easy, takes about 5 minutes to make, and requires things you most likely have on hand.
Alfredo Sauce
1 1/4 c. chicken broth (I use Better Than Bouillon, and it's the best--and the most economical)
1/4 c. flour
1/3 c. softened 1/3 fat Neufchatel cheese (in the Cream Cheese section)
3 Tbsp. Parmesan cheese (or more, if you like)
1/4 tsp. nutmeg
1/4 tsp. ground black pepper (I bumped up the amount of pepper because I like my Alfredo peppery, but you can reduce it if you're so inclined)
2 Tbsp. parsley
Whisk together the chicken broth and flour in a medium sauce pan.
Stir in cream cheese, Parmesan, nutmeg, and pepper. Cook over medium heat, stirring with a wire whisk constantly, for 2 minutes, or until mixture boils and thickens.
Add parsley; toss with pasta. Garnish pasta with additional Parmesan and parsley.
Makes 4 servings.
Tuesday, September 11, 2007
Very Favorite Barbecue Sauce
It's important for you to know that I take Barbecue sauce very seriously. Truly. I am extremely particular: I want it to be sweet, but not too sweet, tangy without numbing my taste buds, flavorful without being overpowering. It must be tomatoey but with a good dose of vinegar, thin enough to flow, but thick enough to stick to my meat. Let me say from experience: there is not much barbecue sauce out there that makes me happy.
On our honeymoon, though, Abe and I went to a restaurant in Gatlinburg called Calhoun's. Specializing in ribs, it was an absolute treat; in fact, during the week we were in the Smokies, we ate there three times. Their biscuits were as light as a feather, their corn muffins tender and tasty. Their sides were perfect--not afterthoughts at all, but genuinely good in their own right. And their ribs: oh, their ribs. Falling apart-tender, smokey and flavorful, with that wonderful bit of crisp char on the edges of the plentiful meat, they would have been fantastic on their own. But then they added the sauce. The sauce was an awakening for me: I had been accustomed to sauces like Bull's Eye and Kraft, and even Sweet Baby Ray's, which is pretty good, but Calhoun's tangy combination of flavor and spices, sweet and heat, made it truly memorable. I would bathe in the stuff if I didn't think it might be hard on my eyes. We took home two or three bottles, and when friends went to Gatlinburg on vacation, we commissioned them to bring home several bottles of this mystically tasty sauce.
Sadly, we haven't had any couriers of late. We have run out of Calhoun's sauce, and I do not have the personal strength to call them and have them send some to my house. It somehow seems too desperate.
So I've tried grocery-store sauces: Sweet Baby Ray's, as I mentioned, and even Emeril's. They were...good. But I did not want to bathe in them. And one day, after watching one too many Barbecue specials on the Food Network, wherein people whip up their own award-winning sauces, I thought, why not? I can do that. So I set out to make my own Barbecue sauce, just the way I like it.
I did a fair bit of research into other Barbecue sauce recipes, just to see what types of things people put in them, and after a little tinkering and a batch or three, I think I've got it. We had it the other day on some roasted chicken, and Abe stopped and said, "This is good." It's pretty hard to elicit comments like that from him lately--it's got to be something pretty special.
So after too much ado, here's my recipe for my Very Favorite Barbecue Sauce. It's a long list of ingredients, but assembling it is a snap.
Very Favorite Barbecue Sauce
1/4 lg. sweet onion (Vidalia or Walla Walla, for instance), grated (or very nearly pureed)
3 Tbsp. butter
1/4 c. water
1/2 c. apple cider vinegar
2 c. ketchup
1/3 c. apple juice
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. molasses
1/4 c. maple syrup
1 Tbsp. liquid smoke
1 1/2 tsp. ground mustard
1 tsp. Dijon mustard
1/2 tsp. cayenne
1/2 tsp. chili powder
1 tsp. garlic powder
1/4 tsp. black pepper
1 bay leaf
In a medium saucepan, melt butter. Saute onion in butter over low heat until onion is very tender, about 10 minutes. Add the rest of ingredients, and whisk together thoroughly. Note: I have found that it's easier to incorporate the spices if they are first whisked into one of the liquids, like the ketchup.
Bring mixture to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, for about 30 minutes.
Store in an airtight container in the fridge. Makes about 3 cups of sauce.
On our honeymoon, though, Abe and I went to a restaurant in Gatlinburg called Calhoun's. Specializing in ribs, it was an absolute treat; in fact, during the week we were in the Smokies, we ate there three times. Their biscuits were as light as a feather, their corn muffins tender and tasty. Their sides were perfect--not afterthoughts at all, but genuinely good in their own right. And their ribs: oh, their ribs. Falling apart-tender, smokey and flavorful, with that wonderful bit of crisp char on the edges of the plentiful meat, they would have been fantastic on their own. But then they added the sauce. The sauce was an awakening for me: I had been accustomed to sauces like Bull's Eye and Kraft, and even Sweet Baby Ray's, which is pretty good, but Calhoun's tangy combination of flavor and spices, sweet and heat, made it truly memorable. I would bathe in the stuff if I didn't think it might be hard on my eyes. We took home two or three bottles, and when friends went to Gatlinburg on vacation, we commissioned them to bring home several bottles of this mystically tasty sauce.
Sadly, we haven't had any couriers of late. We have run out of Calhoun's sauce, and I do not have the personal strength to call them and have them send some to my house. It somehow seems too desperate.
So I've tried grocery-store sauces: Sweet Baby Ray's, as I mentioned, and even Emeril's. They were...good. But I did not want to bathe in them. And one day, after watching one too many Barbecue specials on the Food Network, wherein people whip up their own award-winning sauces, I thought, why not? I can do that. So I set out to make my own Barbecue sauce, just the way I like it.
I did a fair bit of research into other Barbecue sauce recipes, just to see what types of things people put in them, and after a little tinkering and a batch or three, I think I've got it. We had it the other day on some roasted chicken, and Abe stopped and said, "This is good." It's pretty hard to elicit comments like that from him lately--it's got to be something pretty special.
So after too much ado, here's my recipe for my Very Favorite Barbecue Sauce. It's a long list of ingredients, but assembling it is a snap.
Very Favorite Barbecue Sauce
1/4 lg. sweet onion (Vidalia or Walla Walla, for instance), grated (or very nearly pureed)
3 Tbsp. butter
1/4 c. water
1/2 c. apple cider vinegar
2 c. ketchup
1/3 c. apple juice
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. molasses
1/4 c. maple syrup
1 Tbsp. liquid smoke
1 1/2 tsp. ground mustard
1 tsp. Dijon mustard
1/2 tsp. cayenne
1/2 tsp. chili powder
1 tsp. garlic powder
1/4 tsp. black pepper
1 bay leaf
In a medium saucepan, melt butter. Saute onion in butter over low heat until onion is very tender, about 10 minutes. Add the rest of ingredients, and whisk together thoroughly. Note: I have found that it's easier to incorporate the spices if they are first whisked into one of the liquids, like the ketchup.
Bring mixture to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, for about 30 minutes.
Store in an airtight container in the fridge. Makes about 3 cups of sauce.
Wednesday, August 1, 2007
Chicken Salad with Grapes
When I was a Junior in High School, I was hanging with a bunch of youth group friends at the Nagel's house--Gregg was a Junior, too, and Amanda was, I think, a freshman. Brad was still an annoying little punk. Now everybody is all grown up and married with families and careers and stuff--how time flies. It should take longer to get old.
Anyway, Gregg's mom, Shirley, is a very good cook. She had already introduced me to the wonderful world of Quesadillas, but on this particular day, she opened a much more significant door for me--the door to Chicken Salad.
It looked funny; it had chicken and celery, but also...grapes? And mayonnaise? Gross! Naturally, never having tasted any sort of chicken salad, I was skeptical, and curious why anyone would combine these ingredients, much less enjoy them. But I took some to be polite ('cause that's how my mama raised me), and I'm glad I did--it was a taste sensation. I'm pretty sure I went back for seconds and thirds, probably rearranging the remaining salad so it didn't look as if I had just eaten half of it. Which I had.
I didn't ask for the recipe, but over the years, I've developed two Chicken Salad recipes of my own. This particular recipe, while it's not Shirley's, at least channels her chicken-salad-making spirit. It's a very summery combination of chicken, celery, onions, seedless red grapes, and a tangy dressing. I hope you enjoy it as I did so many (many, many) years ago.
Chicken Salad with Grapes
3 c. diced cooked chicken
1/2 c. diced celery
1/4 c. minced onion
1 c. red seedless grapes, halved
1/3 c. mayonnaise
1-1 1/2 tsp. lemon juice
1 tsp. Paula Deen's House seasoning (recipe follows)
1 Tbsp. dried parsley
Combine the chicken, celery, onion, and grapes.
In a separate bowl, combine remaining ingredients, mixing well.
Thoroughly combine dressing with chicken mixture, and chill at least 1 hour before serving. Serve on bread or rolls as a sandwich or over greens for a lovely salad. Serves 4.
Paula Deen's House Seasoning
1 c. salt
1/4 c. ground black pepper
1/4 c. garlic powder
Mix well, and store in an airtight container. Useful for seasoning just about anything!
Anyway, Gregg's mom, Shirley, is a very good cook. She had already introduced me to the wonderful world of Quesadillas, but on this particular day, she opened a much more significant door for me--the door to Chicken Salad.
It looked funny; it had chicken and celery, but also...grapes? And mayonnaise? Gross! Naturally, never having tasted any sort of chicken salad, I was skeptical, and curious why anyone would combine these ingredients, much less enjoy them. But I took some to be polite ('cause that's how my mama raised me), and I'm glad I did--it was a taste sensation. I'm pretty sure I went back for seconds and thirds, probably rearranging the remaining salad so it didn't look as if I had just eaten half of it. Which I had.
I didn't ask for the recipe, but over the years, I've developed two Chicken Salad recipes of my own. This particular recipe, while it's not Shirley's, at least channels her chicken-salad-making spirit. It's a very summery combination of chicken, celery, onions, seedless red grapes, and a tangy dressing. I hope you enjoy it as I did so many (many, many) years ago.
Chicken Salad with Grapes
3 c. diced cooked chicken
1/2 c. diced celery
1/4 c. minced onion
1 c. red seedless grapes, halved
1/3 c. mayonnaise
1-1 1/2 tsp. lemon juice
1 tsp. Paula Deen's House seasoning (recipe follows)
1 Tbsp. dried parsley
Combine the chicken, celery, onion, and grapes.
In a separate bowl, combine remaining ingredients, mixing well.
Thoroughly combine dressing with chicken mixture, and chill at least 1 hour before serving. Serve on bread or rolls as a sandwich or over greens for a lovely salad. Serves 4.
Paula Deen's House Seasoning
1 c. salt
1/4 c. ground black pepper
1/4 c. garlic powder
Mix well, and store in an airtight container. Useful for seasoning just about anything!
Subscribe to:
Posts (Atom)