4/24/15
Trying to make the blog a bit easier to navigate so made pages for the main categories that I think recipes would fall under.
Started off with:
Appetizers
Breakfast
Dessert
Main Dishes
Side Dishes
Soups & Stews
I'm fairly confident that I'm going to be needing to do some tweaking to get this properly organized and am open to any and all suggestions.
Each recipe title is the link to the printable version. To make following the recipes easier, the print link is strictly recipe, none of my ramblings and no photos! If you want those you'll have to go to the post itself! I'm trying to make them a bit more step by step with some extra pictures.
I should insert a disclaimer here, I cook for fun and flavor and don't keep track at all of the health side of things! If you need calories, counts, or specific dietary information my blog and recipes are not going to include any of that info! The majority of my meat comes from a local grocery store with a butcher on site and most of my veggies and fruit come from a once a week Backyard Produce delivery service. I use fresh herbs when I have them and dried herbs the rest of the time. My cooking oil of choice is some form of Olive but I do have some recipes that use Canola or Vegetable oil.
My daughter yells at me all the time that she doesn't have time to use all the fresh stuff. I do have the time (which is why I cook so much extra to send home with her) but if you don't have time there is nothing wrong with using canned sauces or veggies! Myself, I'm a huge fan of Seeds of Change bags of rice and the occasional bag of Ore Ida fries!
Yum!
Fresh Veggies from Backyard Produce
Saturday, April 25, 2015
Friday, April 10, 2015
Key Lime Pie
4-10-15
Had a ton of folks commenting on the Instagram photo so figured the least I could do was share the recipe! Your choice, with whip cream or strawberry glaze...
9" graham cracker pie shell
1 can (14 oz) sweetened condensed milk
3 egg yolks
1/2 cup Key West lime juice (I used from a bottle)
1/2 tsp vanilla
1 can whip cream
I added lime zest from a fresh lime to the top
I used a whisk to mix the egg white to create a wash and then with a pastry brush "painted" the pie shell and pre-baked it at 375 degrees for 5 minutes. Let the shell cool before you put the filling in. Turn oven down to 350 for baking the pie.
For the filling:
Combine the egg yolk, milk, vanilla and lime juice. Mix until smooth and pour into the pie shell. Bake at 350 for 15 minutes. Cool for another 15 minutes and then refrigerate.
Top with whip cream and lime zest when ready to serve.
Store any uneaten pie in the fridge!
Instead of whip cream, try strawberry glaze!
To make glaze:
Clean and quarter a pound of fresh strawberries.
Mix together 1/2 cup sugar, 2 tbsp corn starch and 1 cup water. Add to strawberries and cook over medium heat, stirring often. Takes about 20 minutes or so to cook down and thicken.
Let cool and then top pie.
Had a ton of folks commenting on the Instagram photo so figured the least I could do was share the recipe! Your choice, with whip cream or strawberry glaze...
9" graham cracker pie shell
1 can (14 oz) sweetened condensed milk
3 egg yolks
1/2 cup Key West lime juice (I used from a bottle)
1/2 tsp vanilla
1 can whip cream
I added lime zest from a fresh lime to the top
I used a whisk to mix the egg white to create a wash and then with a pastry brush "painted" the pie shell and pre-baked it at 375 degrees for 5 minutes. Let the shell cool before you put the filling in. Turn oven down to 350 for baking the pie.
For the filling:
Combine the egg yolk, milk, vanilla and lime juice. Mix until smooth and pour into the pie shell. Bake at 350 for 15 minutes. Cool for another 15 minutes and then refrigerate.
Top with whip cream and lime zest when ready to serve.
Store any uneaten pie in the fridge!
Instead of whip cream, try strawberry glaze!
To make glaze:
Clean and quarter a pound of fresh strawberries.
Mix together 1/2 cup sugar, 2 tbsp corn starch and 1 cup water. Add to strawberries and cook over medium heat, stirring often. Takes about 20 minutes or so to cook down and thicken.
Let cool and then top pie.
Wednesday, March 4, 2015
Chicken Pot Pie
3-4-15
Backyard Produce and snowy weather equals giant box of veggies and the need for some yummy comfort foods! Since my darling daughter has been working some crazy hours decided I needed to do some extra cooking for her as well. Between working and percolating my newest grand baby figured it was the least I could do! Not a huge fan of the traditional pot pie so started doing some recipe exploring and kept reading frozen bag of vegetables. Needless to say, I was on my own. This is the result!
1 large chicken breast, cut in half then sauteed and shredded
2 or 3 pieces of garlic, grated
2 large carrots, diced
1 medium onion, diced
2 ribs celery, diced
2 large potatoes, diced
1/2 pound green beans, cut into bite size pieces
1/4 bag of frozen peas or 1 small can
1/2 cup stock (I used vegetable)
2 cans cream of chicken soup
olive oil
salt and pepper to taste
1 small box of buttermilk biscuit mix
I cooked chicken breast about 4-5 minutes on each side in large skillet with olive oil, salt and ground black pepper then removed and let rest while I sauteed the veggies.
Used the same pan for the veggies, added grated garlic first. After just a few minutes added in potato and cooked until they started to brown (about six minutes). Added carrots and onions, cooked about five minutes, then added in celery and green beans and let cook another five minutes.
Tossed frozen peas on top, poured stock over and stirred, be sure to scrape bottom of pan and get up bits of garlic and onion! Let simmer for a few minutes and then add in shredded chicken and soup and stir well. Bring to a boil and let simmer for another few minutes.
Mix biscuit mix according to package directions. Since I was making for two families I used bread pans. Divided the chicken and veggies between the two pans. Divided the biscuit dough in half and patted flat and placed it on top of the mixture.
Baked at 350 degrees for thirty minutes.
Backyard Produce and snowy weather equals giant box of veggies and the need for some yummy comfort foods! Since my darling daughter has been working some crazy hours decided I needed to do some extra cooking for her as well. Between working and percolating my newest grand baby figured it was the least I could do! Not a huge fan of the traditional pot pie so started doing some recipe exploring and kept reading frozen bag of vegetables. Needless to say, I was on my own. This is the result!
1 large chicken breast, cut in half then sauteed and shredded
2 or 3 pieces of garlic, grated
2 large carrots, diced
1 medium onion, diced
2 ribs celery, diced
2 large potatoes, diced
1/2 pound green beans, cut into bite size pieces
1/4 bag of frozen peas or 1 small can
1/2 cup stock (I used vegetable)
2 cans cream of chicken soup
olive oil
salt and pepper to taste
1 small box of buttermilk biscuit mix
I cooked chicken breast about 4-5 minutes on each side in large skillet with olive oil, salt and ground black pepper then removed and let rest while I sauteed the veggies.
Used the same pan for the veggies, added grated garlic first. After just a few minutes added in potato and cooked until they started to brown (about six minutes). Added carrots and onions, cooked about five minutes, then added in celery and green beans and let cook another five minutes.
Tossed frozen peas on top, poured stock over and stirred, be sure to scrape bottom of pan and get up bits of garlic and onion! Let simmer for a few minutes and then add in shredded chicken and soup and stir well. Bring to a boil and let simmer for another few minutes.
Mix biscuit mix according to package directions. Since I was making for two families I used bread pans. Divided the chicken and veggies between the two pans. Divided the biscuit dough in half and patted flat and placed it on top of the mixture.
Baked at 350 degrees for thirty minutes.
Tuesday, February 17, 2015
New England Boiled Dinner
2-16-14
This has been a family favorite for years!
5-6 pound smoked picnic or ham, cut off rind and visible fat
5 large potatoes, cut in cubes
1 bag baby carrots, cut in half
1 cabbage cut into quarters
1 large onion, sliced or diced
Place meat into a large stockpot and cover with water, bring to a boil, reduce heat and simmer at least 3 hours. Add water if necessary to keep meat covered.
Do not put any spices in the water! Smoked pork is salty.
After 3 hours add potatoes let cook about ten minutes, stir, then add carrots, after another ten minutes, stir and add the cabbage and finally wait five more minutes, stir and add the onions. Let simmer at least ten minutes and then turn off heat.
Use slotted spoon to remove veggies and meat from pot and place in large bowl. Try to drain as much water as possible so doesn't get too soggy. Pull meat apart into hunks and serve. Add salt and pepper to individual plates at table if wanted.
This has been a family favorite for years!
5-6 pound smoked picnic or ham, cut off rind and visible fat
5 large potatoes, cut in cubes
1 bag baby carrots, cut in half
1 cabbage cut into quarters
1 large onion, sliced or diced
Place meat into a large stockpot and cover with water, bring to a boil, reduce heat and simmer at least 3 hours. Add water if necessary to keep meat covered.
Do not put any spices in the water! Smoked pork is salty.
After 3 hours add potatoes let cook about ten minutes, stir, then add carrots, after another ten minutes, stir and add the cabbage and finally wait five more minutes, stir and add the onions. Let simmer at least ten minutes and then turn off heat.
Use slotted spoon to remove veggies and meat from pot and place in large bowl. Try to drain as much water as possible so doesn't get too soggy. Pull meat apart into hunks and serve. Add salt and pepper to individual plates at table if wanted.
Thursday, February 12, 2015
20 minute Pork Chops one skillet!
2-12-15
Backyard Produce sent me a package of grape tomatoes and Smiley360 sent me a coupon to try a free package of
Seeds of Change rice. This is the result!
3-4 Pork chops
1 container grape tomatoes
1 small onion, thinly sliced
1 package Seeds of Change Quinoa and Brown Rice
2 tbsp olive oil
2 tbsp water
Salt and Pepper to taste
In large skillet, heat olive oil over medium high heat. Season both sides of pork chops with salt and pepper and put in skillet. Let brown for 4-5 minutes and then turn over. Put onions and tomatoes on top, sprinkle with a bit more salt, pepper and olive oil. Cover and let cook for another 4-5 minutes.
Tomatoes should start to split, mash with a fork to release the juices. Turn over chops one more time so onions are on bottom of pan and chops are on top of them.
Break up rice in package and pour over top of chops. Add couple of tablespoons of water, cover and let simmer for 2-3 minutes.
Remove cover and stir rice into bottom of pan so soaks up tomato juice. Serve.
Backyard Produce sent me a package of grape tomatoes and Smiley360 sent me a coupon to try a free package of
Seeds of Change rice. This is the result!
3-4 Pork chops
1 container grape tomatoes
1 small onion, thinly sliced
1 package Seeds of Change Quinoa and Brown Rice
2 tbsp olive oil
2 tbsp water
Salt and Pepper to taste
In large skillet, heat olive oil over medium high heat. Season both sides of pork chops with salt and pepper and put in skillet. Let brown for 4-5 minutes and then turn over. Put onions and tomatoes on top, sprinkle with a bit more salt, pepper and olive oil. Cover and let cook for another 4-5 minutes.
Tomatoes should start to split, mash with a fork to release the juices. Turn over chops one more time so onions are on bottom of pan and chops are on top of them.
Break up rice in package and pour over top of chops. Add couple of tablespoons of water, cover and let simmer for 2-3 minutes.
Remove cover and stir rice into bottom of pan so soaks up tomato juice. Serve.
Friday, January 23, 2015
Ratatouille
1-23-15
Ratatouille is a delicious vegetable dish that can stand alone or be served with protein of your choice. One skillet and one casserole dish are all you need, fairly simple prep and then bake for 45 minutes. I add shredded 6 Italian cheese mix to the top the last few minutes and then serve.
1 eggplant, cubed
2 zucchini, sliced
2 tomatoes, diced
3 ribs celery, sliced
1 onion, thin slices (rings)
1 bell pepper, cut into strips
1 cup mushrooms, sliced (optional)
1 cup Parmesan cheese, I like fresh but can use grated
1/2 cup Shredded 6 cheese Italian
3 cloves garlic, grated
2-3 tsp parsley flakes
salt to taste
olive oil
Preheat oven to 350 degrees. Coat bottom and sides of a 2 quart casserole dish with olive oil.
In skillet, heat about a tbsp of olive oil and add garlic, let garlic start to brown and then add in eggplant and 1 tsp of the parsley flakes. Cook until eggplant starts to turn soft, about 10-15 minutes. Stir often, if starts to stick to pan okay to add a bit more olive oil! Salt to taste.
Put cooked eggplant into bottom of casserole dish, sprinkle with Parmesan cheese.
Layer with veggies and after each layer add a bit more of the parsley, salt and Parmesan cheese.
Zucchini
Mushrooms
Onions
Bell Pepper
Celery
Tomato
I bake about 45 minutes and then take out and add the shredded cheese to the top and put back in the oven for about 5 minutes or so. Long enough to let the cheese melt.
Ratatouille is a delicious vegetable dish that can stand alone or be served with protein of your choice. One skillet and one casserole dish are all you need, fairly simple prep and then bake for 45 minutes. I add shredded 6 Italian cheese mix to the top the last few minutes and then serve.
2 zucchini, sliced
2 tomatoes, diced
3 ribs celery, sliced
1 onion, thin slices (rings)
1 bell pepper, cut into strips
1 cup mushrooms, sliced (optional)
1 cup Parmesan cheese, I like fresh but can use grated
1/2 cup Shredded 6 cheese Italian
3 cloves garlic, grated
2-3 tsp parsley flakes
salt to taste
olive oil
Preheat oven to 350 degrees. Coat bottom and sides of a 2 quart casserole dish with olive oil.
In skillet, heat about a tbsp of olive oil and add garlic, let garlic start to brown and then add in eggplant and 1 tsp of the parsley flakes. Cook until eggplant starts to turn soft, about 10-15 minutes. Stir often, if starts to stick to pan okay to add a bit more olive oil! Salt to taste.
Put cooked eggplant into bottom of casserole dish, sprinkle with Parmesan cheese.
Layer with veggies and after each layer add a bit more of the parsley, salt and Parmesan cheese.
Zucchini
Mushrooms
Onions
Bell Pepper
Celery
Tomato
I bake about 45 minutes and then take out and add the shredded cheese to the top and put back in the oven for about 5 minutes or so. Long enough to let the cheese melt.
Tuesday, January 20, 2015
Slow cooker beef roast and veggies
1-20-15
Delicious! Had these fantastic carrots to use from my Backyard Produce box and the grocery store had a great bottom round roast on sale and H needed dinner tonight too. This is the end result:
4 lb beef bottom round roast
6 red potatoes, scrubbed and quartered
4 carrots, peeled and sliced
3 ribs celery, sliced
1 pouch beefy onion soup mixed into 1 cup water
1/2 cup Worcestershire sauce
1/2 cup red wine
4 cloves of garlic peeled and cut in half
1/2 tsp rosemary
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp onion powder
1/2 tsp paprika
salt and pepper to taste
In bottom of crock pot place potatoes, carrots and celery.
Make slits in top of roast and slide garlic into pouch.
Mix rosemary, marjoram, thyme, onion powder, and paprika and rub into top and side of roast. Sprinkle a bit of it over the vegetables and then place roast on top of vegetables.
Mix soup mix, water, Worcestershire and red wine together and pour over roast and veggies.
Roast on high 6-8 hours. Meat will fall apart with a fork!
Sprinkle salt and pepper over top and serve.
Delicious! Had these fantastic carrots to use from my Backyard Produce box and the grocery store had a great bottom round roast on sale and H needed dinner tonight too. This is the end result:
4 lb beef bottom round roast
6 red potatoes, scrubbed and quartered
4 carrots, peeled and sliced
3 ribs celery, sliced
1 pouch beefy onion soup mixed into 1 cup water
1/2 cup Worcestershire sauce
1/2 cup red wine
4 cloves of garlic peeled and cut in half
1/2 tsp rosemary
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp onion powder
1/2 tsp paprika
salt and pepper to taste
In bottom of crock pot place potatoes, carrots and celery.
Make slits in top of roast and slide garlic into pouch.
Mix rosemary, marjoram, thyme, onion powder, and paprika and rub into top and side of roast. Sprinkle a bit of it over the vegetables and then place roast on top of vegetables.
Mix soup mix, water, Worcestershire and red wine together and pour over roast and veggies.
Roast on high 6-8 hours. Meat will fall apart with a fork!
Sprinkle salt and pepper over top and serve.
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