Archive for the ‘Recipes’ Category

26
Feb

Mmm….Salmon

   Posted by: John

Albertsons had a killer deal for salmon filets, so I got a couple.  I decided that I would do them differently than I usually do, and came up with this.  Turned out good!

Baked Garlic Salmon

19
Oct

Vegetable Beef Soup Recipe

   Posted by: John

Along with the time of year for pie, it is also the time of year that a hot soup tastes real good on a cool day.  This recipe is quick and easy to prepare.  I like to let it simmer for a couple hours so the tomatoes are not in chunks and the vegetables have soaked in the flavor of the broth. 

Vegetable Beef Soup

18
Oct

Caramel Apple Pie

   Posted by: John

The weather is cooling off, holidays are just around the corner, and a cook’s mind turns to thoughts of pie.  Mmmm.  Not just any pie, but apple pie.  This cook loves a good apple pie and this recipe is awesome!  Keep in mind that it is intended for a deep dish pie plate, like this one.  I actually have 3 of these, as around the holidays I bake pie pretty often.  (It is also good for the chicken pot pie recipe I use.) 

Anyway, this pie is not difficult to make.  The hardest part is doing the apples, unless you have an apple peeler like this one that makes the job easy. 

I did not include a pie crust recipe in this, so use the one you already like.  Just remember that if your recipe is for a regular pie plate and you are using a deep plate for this pie you will need to make a little more.

Top the finished pie off with real whipped cream and you will be in pie heaven!

Caramel Apple Pie Filling

15
Oct

Enchilada Pie Recipe

   Posted by: John

My biggest issue with enchiladas is the sauce.  I don’t like them real spicy, but I also don’t like some of the sauces out there (Las Palmas).  For this batch I used the mild Old El Paso sauce and I thought they turned out great.  For those who want a little more zip to them, you can use whatever sauce you like and/or liven it up with some hot peppers.  Enjoy!

Enchilada Pie

18
Sep

Savory Beef and Onions Recipe

   Posted by: John

I made this Savory Beef and Onions recipe a few weeks ago and it was very good.  Takes a little time to cook, but what the heck.  You could serve it with noodles, but the rice was very good with it.

13
Sep

Vegetable Stir Fry

   Posted by: John

I decided to make a Stir Fry Vegetables for supper, but approached it a little differently than I have other stir-fries.  Since I was not using meat, I decided to make the sauce separately and add it when the vegetables were nearly finished cooking.  The result was very tasty and the veggies were not soggy at all. Enjoy!

25
Jan

Fettuccini Alfredo Recipe

   Posted by: John

We had Fettuccini Alfredo for supper tonight.  Pretty easy to make, and you don’t need to have the chicken or peas if you don’t want them.  You can also substitute a different vegetable for the peas, like broccoli.  Mmmm good!

13
Jan

Beef Stroganoff Recipe

   Posted by: John

I purchased a program called “Living Cookbook” that seems to work pretty good.  I have been putting in some recipes, it calculates nutrition data, as well as figures out Weight Watchers points (in a roundabout way).  So far, it tracks with the WW cookbooks very closely.  The nice thing is that I can put in a recipe of my own making (or one I found somewhere else), can change it around how I like it, and it does the rest of the work for me.

So, here is one for Beef Stroganoff Recipe.  I put it in PDF format, so you will need the Adobe Reader to view it, but it should be easy to view and print this way.

8
Nov

Cinnamon Roll Recipe

   Posted by: John

I made these for breakfast this morning.  The only issue I had was the dough did not initially rise at all.  After 45 minutes I went ahead and prepared them for baking but after placing them in the pan they still did not rise.  I finally decided to bake them anyway and I am glad I did.  They rose and baked beautifully!  I’m glad that I did not chuck them as they turned out to be some of the best cinnamon rolls I have ever made!

Dough

  • 2 tsp dry yeast
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1/2 cup butter or margarine
  • 1/2 tsp salt
  • 2 eggs
  • 4-5 cups flour

Milk should be about 110 degrees.  In a large bowl, add yeast and 2 tbsp sugar to the milk.  Stir together and wait for yeast to dissolve.  Add butter, salt, eggs, the rest of the sugar, and 4 cups of flour.  Mix well.  Add flour in small amounts if the dough is too sticky.  Knead the dough for several minutes, ending with the dough in a large ball.  Put in bowl, cover and let rise in a warm place for 45-60 minutes. 

(I like to use my Kitchen Aid mixer for the dough using the bread hook attachment.  Fill the mixing bowl with hot water, then pour out and dry.  Combine the ingredients as described above.  Run the mixer on slow speed until the flour is mixed in, then move up to medium speed.  Add flour in small amounts until the dough does not stick to the bottom or sides of the bowl.  Let it run for about 5 minutes, reducing speed if desired.  Remove the dough from the bread hook, shape into a ball, then replace it in the bowl, cover and let rise.)

Roll the dough on a smooth surface, lightly floured, until it is about 1/4″ thick.  It should be about 24″ x 16″. 

Filling

  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 2 1/2 tbsp cinnamon
  • Margarine (softened if using cubed)

In a bowl, mix the sugar, brown sugar and cinnamon together thoroughly.  Using a small wire whip works well as it breaks up the brown sugar lumps nicely.

Using a soft rubber spatula, spread a thin coating of margarine evenly over the dough.  Sprinkle the sugar mixture evenly over the margarine.  (I like to use a sifter to spread the sugar mixture.  You get a nice even coating that is pretty easy to manage.)

From the long side of the dough, start rolling, but not too tightly.  Even up the ends and carefully make sure the roll is the same diameter all the way across it.  Cut into 12 rolls; each roll should be about 2″ tall.  Place the rolls into a 9×13 baking pan.  Cover and let rise for 30-40 minutes.  Preheat oven to 400 degrees.  Bake uncovered for 23-25 minutes.

Icing

  • 1/2 cup margarine
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/8 tsp salt

Whip together the icing ingredients for about 90 seconds.  Icing should be smooth and pretty thick.  Spread evenly over cooled rolls.  Enjoy!

26
Oct

Fettuccini with Chicken and Broccoli Recipe

   Posted by: John

Here is what’s for supper tonight at John’s house…

Fettuccine with Chicken and Broccoli

  • 1 bunch broccoli, cleaned and chopped (or 12-14 oz frozen florets, thawed)
  • 8 oz fettuccine
  • 4 tsp olive oil
  • 4 (4 oz) skinless boneless chicken breast (or 1 lb chicken breast tenders)
  • 1 tsp salt
  • 1 tsp dried oregano (can use ground oregano)
  • 1 onion, thinly sliced and separated into rings
  • 4 garlic cloves, minced
  • 2 tbsp grated parmesan cheese
  • 1/4 tsp freshly ground pepper
  • 1/4 cup chopped fresh basil

optional: 1/4 tsp crushed red pepper

1. In a large pot of boiling water, cook the broccoli for 2 minutes.  Remove with a slotted spoon to a bowl.  In the boiling water, cook the fettuccine according to package instructions; drain.

2. In a large nonstick skillet, heat 2 tsp of the olive oil over medium heat.  Add salt, oregano and optional red pepper and stir until mixed.  Add the chicken and saute until cooked through about 5 minutes per side.  Transfer to a plate.

3.  In the skillet, heat the remaining 2 tsp of oil over medium-low heat.  Saute the onion and garlic until tender, about 4-5 minutes.  Stir in broccoli and cook, stirring frequently until tender, about 4 minutes.  Add the fettuccini and chicken, mixing everything together.  Sprinkle with the black pepper.  Stir frequently for another 3-4 minutes, until evenly heated.  Add the basil and stir.  Sprinkle with parmesan cheese and serve. 

Serves 4.

19
Oct

Pork Fried Rice Recipe

   Posted by: John

Here is a quick and easy recipe for pork fried rice.  Cheap and easy, it takes about 30 minutes to make this great tasting meal.  I like to use Wal-Mart’s Great Value frozen mixed vegetables.  If you get the 12 oz steamer bag, all you have to do is throw it in the microwave for 5-6 minutes and they are done.  There are other national brands that are offering the steamer bags as well.  If you already have the sauces, this meal should cost less than $7 to make.  Mmmm….good!

  • 1 lb lean pork sirloin chops
  • 2 tbsp olive oil
  • 2 tbsp teriyaki sauce
  • 1 tbsp soy sauce
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp ground garlic
  • 2 eggs, scrambled
  • 12 oz bag of frozen mixed microwave steamer vegetables
  • 2 cups minute rice

Cut pork into 1/2″ cubes.  Heat olive oil in skillet using medium-high heat.  Add pork, sauces and garlic.  Stir occasionally until browned, reduce heat, cover and simmer for 15-20 minutes, checking periodically to make sure there is some liquid in the skillet.  Add a little olive oil if it looks too dry.

While the pork simmers, cook the vegetables and rice according to instructions on the packages.  Scramble 2 eggs in a small skillet, making sure the egg pieces are fairly small when done.

When the pork has finished simmering, increase heat to medium-high.  Add the eggs, rice and vegetables to the skillet.  Stir and fry for 4-5 minutes.  Add soy sauce to taste.  Makes 5-6 servings.

30
Dec

John’s Lasagna

   Posted by: John

Well, it’s recipe time, and here is one that I have butchered up from several to make a very good lasagna.  Schedule lots of time for this one!

To make the sausage:

·         2 pounds lean pork roast

·         1 ½ tbsp sage

·         ½ tsp oregano

·         ½ tsp salt

·         ½ tsp ground black pepper

Cut the pork into strips about ¾” by ¾”.  Trim as much fat as you can from the meat.  Run the pork through a meat grinder.  Add the remaining ingredients and mix well.  (I have a kitchen-aid appliance with the grinder attachment.  I use it, letting the ground pork fall into the mixer’s bowl.  Use the mixer with the beater attachment to mix the spice into the pork.  Easier, and spreads the spices evenly.)  Cook the sausage, making sure it gets broken up into fairly small pieces.  You might need to add a tablespoon or two of olive oil while cooking as the sausage will be pretty lean.

To make the sauce:

·         2 cans (15 oz) finely diced tomatoes (or one 29 oz can)

·         1 can (15 oz) finely diced tomatoes, Italian style

·         2 cans (8 oz) tomato sauce

·         1 onion, finely chopped

·         2 cloves minced garlic

·         2 tsp basil

·         2 tsp parsley

·         ½ tsp oregano

·         1 tsp sugar

Add all of these ingredients to the sausage and mix well.  Simmer for 30 minutes then cool for an hour.

To make the cheese mixture:

·         12 oz ricotta cheese

·         ¼ cup grated parmesan cheese

·         1 tsp parsley

Mix these up thoroughly and set aside for the assembly of the lasagna

Remaining ingredients:

·         12 lasagna noodles

·         3 cups shredded mozzarella cheese

·         1 tsp parsley

Cook the noodles using the directions on the package.  Drain and spread over paper towels to cool and absorb excess moisture.

Assembling the lasagna:

You will need a deep 9×13 pan.  I have a stoneware one that works very well for this.  The layers may be done differently, but this seems to work well.

·         Spread 1/3 of the meat sauce mixture on the bottom of the pan

·         Cover with 4 noodles

·         Spread ½ of the cheese mixture evenly over the noodles

·         Sprinkle a very light layer of mozzarella over the cheese mixture

·         Spread another 1/3 of the meat sauce

·         Cover with mozzarella cheese

·         Lay down another 4 noodles

·         Spread remaining cheese mixture over the noodles

·         Spread remaining meat sauce

·         Cover with mozzarella cheese

·         Add the remaining noodles

·         Top with mozzarella cheese and garnish very lightly with parsley flakes

Cover well and refrigerate overnight

To bake:

Preheat oven to 350 degrees.  Make sure cover is not touching the cheese on the top of the lasagna.  Bake for 80 minutes.  Remove cover and bake for an addition 15 to 20 minutes or until cheese starts to turn golden brown.  Internal temperature should be above 140 degrees.  Remove from oven and let stand for 10 minutes before serving.   Mmmmmm….good!